SOURDOUGH ENGLISH MUFFINS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pk Yeast
1/2 c Lukewarm water (90 F to 105
-F)
1/2 c Basic sourdough starter,
-room temperature
1/3 c Instant nonfat dry milk
2 1/2 ts Sugar
3/4 ts Salt
3/4 c Lukewarm water (90 F to 105
-F)
3 To 3 1/2 cups all-purpose
-flour

Makes 1 dozen muffins

Cornmeal

Grease large bowl and set aside. Dissolve yeast in
1/2 cup lukewarm water in another large bowl and let
stand 5 minutes to proof. Add starter, dry milk, sugar
and salt and blend well. Mix in remaining water. Add 3
cups flour and beat until smooth. Turn dough out onto
lightly floured surface and knead until smooth and
elastic, adding remaining 3/4 cup flour as necessary.
Transfer dough to greased bowl, turning to coat all
surfaces. Cover with plastic and let stand in warm
draft-free area until doubled, 1 to 1 1/2 hours.

Sprinkle work surface and baking sheet with cornmeal.
Punch dough down and turn out onto surface. Roll to
thickness of about 1/2 inch. Cut into rounds using
3-inch cutter. Place rounds cornmeal side up on
baking sheet. Cover and let stand in warm draft-free
area until almost doubled, about 1 hour.

Preheat griddle to 275 F; grease lightly. Cook
muffins on both sides until lightly browned, turning
once, about 10 minutes per side. Transfer to wire rack
and let cool. Store in airtight plastic bags. Split
and toast just before serving.

Bon Appetite

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Title: Tiger Butter
Categories: Candies, Chocolate
Yield: 6 servings

*Ingredients:*
1 lb White chocolate
1 Jar chunky peanut butter
-(12-oz)
1 lb Semisweet chocolate, melted

Combine white chocolate and peanut buter in top of a double boiler;
bring water to a boil. Reduce heat to low, and cook until chocolate
and peanut butter melt, stirring constantly. Spread mixture onto a
waxed paper-lined 15x10x1-inch jellyroll pan. Pour semi-sweet
chocolate over peanut butter mixture, and swirl through with a knife.
Chill until firm.

Cut into 1-1/2×1-inch pieces. Store in refrigerator.

Yields about 6 dozen pieces.

Source: “Southern Living: 1986 Annual Recipes” Oxmoor House, 1986.

Shared by: June Hoffman, 7/93

MMMMM

Title: SZECHWAN NOODLE SALAD IN PEANUT SAUCE #2
Categories: Chinese, Salads
Yield: 6 servings

———————–PEANUT SAUCE———————–
1 1/2 tb Minced ginger root
1 tb Minced garlic
1 tb Minced green onion
6 tb Creamy peanut butter
2 tb Dark soy sauce
1/4 c Red wine vinegar
1 tb Chinese chili paste
1 ts Sugar
1 tb Sesame oil
2 tb Vegetable oil
1 tb Dry sherry
1 ts Hot, dry mustard (Chinese)
1/2 ts Salt
1/2 c Chicken stock

————————–NOODLES————————–
1 lb Fettuccini
– or other thin noodles
2 tb Oil
1 c Julienned carrots
1 c Julienned green onions
1/4 lb Ham; julienned
1 c Bean sprouts
1 c Julienned cucumber
1 c Julienned red bell pepper

*Note: The noodles and sauce must be at room
temperature when tossed and served. If cold, the sauce
will lose its creamy consistency.

To make peanut sauce, combine ginger, garlic, 1
tablespoon green onion, peanut butter, soy sauce,
vinegar, chili paste, sugar, sesame and vegetable
oils, sherry, dry mustard, salt and chicken stock.
Blend thoroughly. Cover and set aside. Do not
refrigerate.

To make noodles, cook fettuccini until tender. While
noodles are still warm, toss with oil until well
coated. Chill. Place carrots in sieve and pour boiling
water over them. Immediately pat dry with paper towels
and chill. Wrap julienned green onions, ham, bean
sprouts, cucumber and red pepper separately and chill
until serving time. Bring noodles to room temperature
before serving. At serving time, place noodles in
center of large round bowl or platter. Arrange
vegetables and ham attractively in separate mounds
around edge. Blend peanut sauce again and pour over
noodles, vegetables and ham. Toss.

Created by: Hugh Carpenter, Los Angeles

—–

CAJUN SPICE BREAD

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Electric Breadmaker

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 c Water
2 c Bread Flour
1 tb Nonfat Dried Milk
1/2 ts Salt
1 tb Applesauce
1 tb Brown sugar
1 tb Cajun spice blend
2 ts Tomato paste
1/2 ts Onion paste
1/4 ts Parsley flakes
2 ts Yeast

1 POUND LOAF Marie Frainier *DGCP02C* —-

– – – – – – – – – – – – – – – – – –

Broccoli Pizza Supreme

Recipe By : Fast and Healthy magazine, May ’95/Bobb1744
Serving Size : 6 Preparation Time :0:00
Categories : Cheese Leeks
Mushrooms Pizza
Sept23 Spinach
Healthwise

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups small broccoli florets
1/2 cup thinly sliced leeks
16 oz. pkg. prebaked Italian bread shell — 12 inch
1/2 cup pizza sauce
1/2 cup fresh spinach leaves — in thin strips
1/2 cup sliced fresh mushrooms
1/2 cup shredded Low Fat mozzarella cheese
1 tablespoon grated fresh Parmesan cheese — (Or Fat Free)

Heat oven to 450 F. Bring 1/3 cup water to a boil in small saucepan. Add
broccoli and leek. Return to a boil. Reduce heat, cover and simmer for 3-4
minutes until brococli is crisp-tender. Drain well and set aside.
Meanwhil, place bread shell on ungreased cookie sheet. Spread pizza sauce
evenly over shell. Sprinkle with spinach. Arrange mushrooms, broccoli and leek
over spinach. Sprinkle with mozzarella and Parmesan cheeses.
Bake at 450 F. for 9-11 minutes or until cheeses are melted.

– – – – – – – – – – – – – – – – – –

NOTES : Per 1/6 of recipe, using regular Parmesan cheese: 260 calories, 6 g.
fat, 10 mg. chol. Calories from fat: 50.

Title: Cantonese Roast Duck
Categories: Chinese, Poultry
Yield: 6 servings

1 Duckling rubbed inside and
-out with 2 tablespoon salt
2 tb Sherry
2 tb Hoisin sauce
2 tb Dark corn syrup
1 ts Five spice powder
1 tb Ground brown bean sauce

Rub duck inside and out with salt and refrigerate
overnight. Mix remaining ingredients and rub on duck
inside and our until used up. Preheat oven to 300
degrees. Place duck on rack, breast side up, in pan
with 1 inch of water. Roast 1 hour, turn duck over,
roast 1 hour more. Turn duck breast side up, increase
heat to 350 degrees and roast 30 minutes. Remove from
pan and cool. To serve, carve in the chinese manner,
bones and all. Or carve as you would poultry. If
carved chinese style, the duckling may be wrapped in
foil after carving and frozen. Reheat in foil in 300
degree oven for 30 minutes.

—–

Lentil Stew

Recipe By : Elizabeth Powell
Serving Size : 8 Preparation Time :2:00
Categories : Beans Soups Stews
Vegetarian Healthy And Hearty

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound dried lentils — washed, picked over
2 quarts water
2 whole celery stalks — chopped
1 medium onion — chopped
2 whole carrots — chopped
1 clove garlic — minced
1 bay leaf
1/4 teaspoon thyme
1/2 cup red wine
1 can plum tomatoes

In a large soup kettle, combine all ingredients except wine and tomatoes.
Bring to a boil and simmer, over low heat for 1-1/2 hours. Add wine and
tomatoes and simmer 20-30 minutes more.

– – – – – – – – – – – – – – – – – –

Per serving: 219 Calories; 1g Fat (3% calories from fat); 17g Protein; 36g
Carbohydrate; 0mg Cholesterol; 97mg Sodium

Serving Ideas : Serve with a dollop of sour cream.

NOTES : * Better if made with vegetable stock. For non-vegetarians, beef,
corned beef, or ham stock may be used.

BEER AND CHEESE SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Carrots, chopped
1 c Celery, chopped
1 c Yellow onions, peeled and
-chopped
2 ts Peanut oil
6 c Chicken soup stock or broth
1 c Cheddar cheese, grated
2 ts Flour
Salt and pepper to taste
1/2 ts Dry mustard
1/8 ts Tabasco sauce (or more to
-taste)
1/8 ts Worcwstershire sauce
12 oz Beer (1 bottle) [stale is
-OK]

Parsley for garnish Polish sausage or knackwurst
(Optional)

Saute the carrots, celery, and onion in the oil until
lightly browned. Bring the soup stock to a boil; add
to the vegetables and simmer for 45 minutes.

Dredge the cheese in the flour. Mix the cheese into
the soup,

STIRRING CONSTANTLY, until the mixture thickens. Keep
stirring often until you serve.

Add the salt, pepper, Tabasco sauce, and
Worcestershire sauce. Finally, add the beer and stir
until all is hot. Garnish with parsley and serve.

You may add sliced cooked sausage to this soup just
before serving.

Serves 6 to 8.

[The Frugal Gourmet; 1984]

Posted by Fred Peters.

– – – – – – – – – – – – – – – – – –

Title: Pasta E Fagioli (Pasta and Beans)
Categories: Soups, Pasta, Italian
Yield: 8 Servings

1 cn Great Northern beans; drain
– reserve liquid (16 oz)*
2 tb -3 tbsp. olive oil
3 Carrots; peeled and diced
2 Stalks celery; sliced
1 lg Onion; chipped
2 -3 garlic cloves; minced
1 ts Dried oregano leaves
1/2 ts Dried basil
1 Bay leaf
Salt and pepper
6 -7 fresh tomatoes; cut into
-large pieces <>
1 cn Tomatoes; cut into large
-pieces, reserve liquids
-(28 oz)
7 oz -8 oz. shell macaroni
Parmesan cheese; grated

Saute’ the carrots, celery, onions and garlic in hot
olive oil in a large skillet. Add the oregano, basil,
1/2 tsp. salt and 1/4 tsp. pepper and the bay leaf.
Cover and cook over low heat about 1/2 hour. Add half
the tomatoes, cover and cook 10-15 minutes. Meanwhile,
cook the macari in boiling salted water until just
barely tender. Combine the beans, cooked vegetables
and macaroni in a large pot. Add water to reserved
bean and tomato liquids to equal 1 cup; add to pot
with remaining tomatoes. Simmer another 10-15 minutes,
stirring occasionally and adding more salt and pepper
if necessary. Remove bay leaf before serving with the
Parmesan cheese. Serves 6-8.

*This would equal approximately 3/4 cup dried beans;
soak and cook according to package directions. Note:
Navy or pea beans work equally well.

—–

2 c. cooked wild rice
1/4 c. chopped fresh parsley
1 3/4 cooked or canned (drained and rinsed) black-eyed peas
6 Tbs. fresh lemon juice
2 Tbs. red wine vinegar
1 c. chopped yellow (or green)
2 Tbs. Dijon mustard
bell pepper
1 large clove garlic, minced
1 c. chopped jicama
1 tsp. salt (optional)
1 c. chopped zucchini
1 tsp. dried rosemary, crumbled
12 cherry tomatoes, quartered
1/2 tsp. pepper

In a large bowl, combine the wild rice, black-eyed peas, bell pepper,
jicama, zucchini, tomatoes, and parsley.

In a small bowl, stir together the lemon juice, vinegar, mustard, garlic,
salt, rosemary, and pepper. Pour over the salad and toss.

Source:Wholesome Harvest, Carol Gelles