JACK’S FAMOUS LEMON POPPY SEED MUFFINS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Poppy seeds
2/3 c Milk
2 c Flour
1/2 c Sugar
1 tb Baking powder
1/2 ts Salt
1 Egg, beaten
1/3 c Oil, vegetable
1 Juice of 1/2 a lemon

Combine seeds and milk and set aside in saucepan;
heat to boiling, remove from heat and let stand 20
mins. Combine dry ingredients, make a well in center.
Combine milk mixture, egg and oil. Add all at once to
well in dry ingredients. Mix only until dry
ingredients are moistened.
Fill greased or paper-lined muffin tins 2/3 full.
Bake in preheated 450′ oven 20-25 mins. Makes 1
dozen. For mini- muffins tins, fill 3/4 full and bake
12-15 mins. Makes 2-3 dozen “mini-muffins.”

Posted from the Echo’s Library 04/08/94 by Frank
Skelly Original source unknown

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Potato-Crusted Cauliflower Quiche

Recipe By : Jessica Grinberg
Serving Size : 6 Preparation Time :0:00
Categories : Potatoes Quiches
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Crust
2 cups potatoes — shredded
1/2 teaspoon salt
1 egg — beaten
1/4 cup onion — grated
Filling
1 cup cheddar cheese, shredded
1 medium cauliflower — in small florets
1 clove garlic — crushed
1 cup onion — chopped
1 tablespoon butter
dash thyme
1/2 teaspoon basil
1/2 teaspoon salt
1/8 teaspoon pepper
2 eggs
1/4 cup skim milk
1/2 teaspoon paprika

Place potato in colander. Sprinkle with salt and let sit 10 min. Squeeze out
excess water. Combine wiht egg and onion. Pat into w
ell-greased 9″ pie pan, building up sides with floured fingers. Bake 40-45
min.
at 400F, till browned. Spray with cooking oil spray
after 1/2 hour.

Saute onions and garlic in butter 5 min. Add herbs and cauliflower and cook 10
min., stirring occasionally. Spread half of cheese i
nto crust, then veggies, then remaining cheese. Combine eggs and milk and pour
over. Sprinkle with paprika. Bake 35-40 min. at 400
F till set.

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Title: TEX-MEX STYLE ENCHILADAS
Categories: Meats, Tex-mex, Usenet
Yield: 6 servings

2 lb Ground beef,
-extra-lean (as
-little fat as possible)
2 md Onions, chopped
4 tb Flour
2 1/2 c Enchilada sauce
-(2 standard cans)
1 lb Cheddar cheese,
-sharp, grated

PREPARE SAUCE AND FILLING: Brown ground beef and 1
chopped onion in a large skillet. There should be
enough fat in the beef to eliminate any need for extra
oil and also to saute the onions at the same time.
While you are browning the beef (it should be
completely cooked with no pink or red color left), be
sure to break it up so that it is granular in texture,
as opposed to chunky, when completely browned. Onions
should be limp and translucent but not brown.

Add about 4 T of flour and saute until flour is
completely incorporated into the meat mixture. Add the
enchilada sauce. Heat over low heat. If the mixture is
too thick, add a little water. The consistency should
be that of a thick gravy, but not soupy. Simmer over
low heat for 20-30 minutes.

PREPARE ROLLED ENCHILADAS: Rolled enchiladas are
tougher to assemble, but more authentic. Have ready a
large baking pan, we always use an oblong Pyrex pan.
One at a time, dip each tortilla in the enchilada
sauce just enough to coat and slightly soften. Lay the
tortilla flat in the baking pan, spoon about 3 T of
the enchilada sauce in a line down the middle, top
with about 1 t chopped onion and about 3 T of grated
cheese.

Roll the tortilla tightly into a cylinder with the
seam on the bottom, and position against the bottom
edge of the baking pan. Repeat until the pan is full.
This can get tricky (but it is possible) as the pan
gets full. Assembling the enchilada outside of the pan
is usually a messy disaster. Depending on the size of
the pan and how tightly each enchilada is rolled, you
can get 8-12 enchiladas in a pan. This recipe should
make about 16-24 enchiladas.

Spoon enchilada sauce over the assembled enchiladas to
thinly cover. Sprinkle generously with grated cheese.
Bake at 425 degrees F. for 20 minutes.

PREPARE STACKED ENCHILADAS: This is the New Mexico
style. It is much easier to assemble. Have plates
ready. One at a time, submerge each tortilla in the
enchilada sauce (which should be cooking on low heat
during this process) and cook until limp but not
falling apart, this may take a little practice to
gauge the time.

Remove the tortilla from the sauce and place flat on a
plate. Spoon a little sauce, including meat, over the
tortilla, add about 1 T chopped onion and about 4 T
grated cheese. Repeat the process until you have a
stack of 3-4 tortillas on a plate, depending on the
appetite of the person who will eat them. Top the last
tortilla with a generous amount of sauce and cheese.
Serve immediately.

The fundamental difference between these two styles is
the method used to cook the tortillas. In the rolled
style, the sauce is cooked into the tortilla through
the baking process. In the stacked style, the tortilla
is cooked directly in the sauce. Only the appearance
differs, the taste is the same with either style.

NOTES:

* Central Texas style Mexican enchiladas — We cook
beef enchiladas in two ways, the traditional rolled
enchilada and the easier-to-cook New Mexico stacked
style. Both procedures are given. Also, we used to
cook the enchilada sauce/chili from scratch but more
recently began using a shortcut with canned Old El
Paso brand enchilada sauce, since it is not only
faster (20 minutes vs. 4+ hours) but also has a very
authentic spice combination. Yield: Serves 6-8.

* I always use Old El Paso canned enchilada sauce,
though it is possible to make your own.

: Difficulty: moderate.
: Time: 1 hour.
: Precision: approximate measurement OK.

: Pamela McGarvey
: UCLA Comprehensive Epilepsy Program
: {ihnp4!sdcrdcf,ucbvax!ucla-cs,hao}!cepu!pam

: Copyright (C) 1986 USENET Community Trust

—–

Title: POTATO AND ONION TART
Categories: Meatless, Personal, Vegetables
Yield: 2 servings

MMMMM—————————PASTRY——————————–
92 1/2 g Butter
1/2 tb Iced water
1/2 tb Lemon juice
1 c Wholemeal plain flour

MMMMM————————–FILLING——————————-
1/2 tb Olive oil
2 l Brown onions
1 l Tomatoes
1/2 ts Brown sugar
1/2 ts Malt vinegar
1/2 tb Olive oil (extra)
3 ts Paprika

Preparation: thinly slice the onions, peel and chop the tomatoes,
: peel and thinly slice the potatoes

Time: 30 minutes preparation, 1 hour chilling, 25 minutes cooking
time. Place the butter, iced water and lemon juice into a large bowl.
Add 1/4 of the flour and mix to form a paste using a fork. Add the
remaining flour and mix to form a smooth dough. Wrap in plastic wrap
and put in the fridge for one hour.

To prepare the filling heat the oil in a large pan. Add the onions and
cook, stirring over a low heat until they are a golden brown. Add the
tomatoes, sugar and vinegar. Stir to combine. Simmer, uncovered, until
thickened.

Heat the extra oil in a large, shallow pan. Add the potatoes in a
single layer. Cook, turning once, until the potatoes are golden brown.

Roll out the pastry between two sheets of greaseproof paper to fit a
23cm fluted flan tin. Line the tin with the pastry and bake for 25-30
minutes or until crisp and golden brown.

Spread the onion filling over the base of the cooked pastry. Arrange
the potatoes on top of the onion. Spread over the sour cream and
sprinkle with paprika. Bake in a hot over (200C) for 8 minutes or
until the top is golden brown. Serve hot or at room temperature.

MMMMM

Title: GARLICKY SNOWPEAS SAUTE
Categories: Side dish, Vegetables
Yield: 4 servings

2 tb Oil
2 Garlic cloves (up to 3)
;finely chopped
4 Scallions, chopped
1 lg Sweet pepper*
;diced or chopped
1 lb Fresh snowpeas, trimmed
1/2 c Jicama or water chestnuts
;cubed
2 ts Soy sauce

*Red, yellow or green.

In a wok or deep skillet, heat oil. Add garlic,
scallions and sweet pepper and saute until softened
and fragrant, about one minute. Add snowpeas and
jicama; saute until cooked but still very
tender-crisp, 2 to 3 minutes. Add soy sauce and toss
together. Taste for seasoning, adding more soy sauce
if desired.

Yield: 4 to 6 servings.

From 1991 “Shepherd’s Garden Seeds Catalog,” pg. 45.
Posted by Cathy Harned.

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Oriental Green Salad (Lf)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Low Fat Mcdougall
Vegan Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Leaf lettuce — torn
1 cup Chinese cabbage — torn
1 cup Mung bean sprouts
1/2 cup Bamboo shoots; sliced — cannd
1/4 cup Carrots — thinly sliced
1/4 cup Celery — thinly sliced
1/4 cup Broccoli — chopped
3 tablespoons Low-sodium soy sauce
3 tablespoons Rice vinegar
2 tablespoons — water
1/4 teaspoon Fresh garlic — minced
1/4 teaspoon Fresh ginger root — minced
*cals
*gm protein
*gm fat
*gm carbo
*mg sodium
*gm fiber

Salad: Combine all vegetables in a large bowl. Toss to mix. Set aside.
Dressing: Combine all dressing ingredients in a blender or small jar. Process
briefly or shake well to combine ingredients. Pour over salad and toss to coat.
Serve at once. Serves 4.

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BRAINY BRAN MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Muffins Breads
Rolls

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–PHILLY.INQUIRER—–
8 tb Butter,room temperature
1/2 c Brown sugar
1/4 c Honey
2 Eggs
1 1/3 c Flour
1 1/2 ts Ground cinnamon
1/2 ts Salt
1 1/2 c Bran flake cereal
1 1/2 c Buttermilk
1/2 c Raisins
—–IRWIN E.SOLOMON—–

Place paper liners inside muffin tin.Preheat oven to
375~.
Combine butter and sugar in mixing bowl and cream
together until smooth. Add honey and blend.
Add eggs and blend on low speed.Mixture will look
soupy.Add 1/2 the flour,all of the baking
soda,cinnamon and salt.Add bran flakes and blend.Add
1/2 the buttermilk and blend.Then add the remaining
flour,followed by the remaining buttermilk.Blend until
smooth.
Stir in raisins.Spoon batter into muffin tin until
3/4 full.
With mitted hands,carefully place muffin tin into
oven and bake for 25 minutes.
Turn oven off,and,with mitted hands,carefully remove
tin.Let muffins cool for 10 minutes,then,with covered
hands,turn tin on its side,letting muffins fall out.
Use a table knife to loosen any stubborn
muffins.Cool completely before wrapping in plastic
wrap to freeze.Makes 12 muffins.

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Title: FRUIT AND NUT CLUSTERS
Categories: Candies, Fruits, Microwave, Chocolate
Yield: 2 servings

12 oz Semi-Sweet Chocolate OR
-Vanilla Milk Chocolate
-chips; 2 cups
1/2 c Slivered Almonds; toasted*
1/2 c Dates; chopped
1/2 c Red Candied Cherries;
-chopped
8 Red Candied Cherries;
-quartered; if desired

Line cookie sheets with waxed paper. In med. saucepan over low heat, melt
chips; stir until smooth. Stir in almonds, dates and cherries. Drop by
teaspoonfuls onto prepared cookie sheets. Garnish each with candied cherry
piece. Refrigerate until set. Store in airtight container in cool place.
Makes 32 candies. MICROWAVE DIRECTIONS: Line cookie sheets with waxed
paper. In 4-cup microwave-safe measuring cup, microwave chips on MEDIUM for
3-4 mins., stirring once halfway through cooking. Stir until smooth.
Continue as directed above. *TIP: To toast almonds, spread on cookie sheet;
bake at 375 F for 5-10 mins. or until light golden brown. Or, spread in
thin layer in microwave-safe pie pan. Microwave on HIGH for 3-4 mins., or
until light golden brown, stirring frequently. “To add color contrast to
your candy tray, prepare one recipe using the chocolate chips and another
using the vanilla milk chips.”

—–

Title: Kiwifruit Daiquiri
Categories: Beverages, Kiwifruit
Yield: 2 servings

1 Kiwifruit, pared and sliced
3 t Sugar
1 T Lime juice
2 oz Rum
1 dr Green food coloring (opt)
8 Ice cubes, crushed
2 sl Kiwifruit

From the California Kiwifruit Commission.

Blend all ingredients except kiwifruit slices in a blender until
smooth. Serve in stemmed glasses. Garnish edge of each glass with
kiwifruit slice. Makes 2 servings.

Nutritional analysis per serving: 82.6 calories; 0.2 grams total fat;
(0.1 grams saturated fat); 0.5 grams protein; 7.2 grams
carbohydrates; 0 milligrams cholesterol; 2.7 milligrams sodium.

MMMMM

Payasam

Recipe By : Sivagami Natesan
Serving Size : 1 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup long-grain rice
4 tablespoons butter
2 tablespoons broken cashews
2 tablespoons raisins
2 cups milk
1 cup water plus up to 1 cup more as needed
1/2 14 oz. can sweetened condensed milk
1 cup sugar
1/2 teaspoon ground cardamom
1/4 teaspoon powdered saffron

Dry roast rice in a Dutch oven until golden brown. Set aside.

Melt butter in the same pan. Fry the cashews and raisins in the butter
until nuts are golden and the raisins are puffed. Add the roasted rice.
Add the 2 cups milk and 1 cup water. Bring to a boil. Lower heat, cover
pan partially and allow to simmer until the rice is overdone and soft. (Add
up to 1 more cup of water as necessary). Add the condensed milk and sugar
to the rice. Sprinkle the saffron and cardamom on top and serve warm.

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