GREEN MEADOWS SIX-WEEK BRAN MUFFINS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Muffins Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 c All purp- flour
3 c Sugar
5 ts Baking soda
4 Eggs
2 ts Salt
1 c Veg. oil
2 ts Ground allspice
1 qt Buttermilk
15 oz Box bran flakes w/raisins
2 ts Vanilla

Using the largest bowl you have, combine the first
four ingredients. Add the bran flakes and sugar, and
mix. In a mixer bowl, beat the eggs. Add the oil,
buttermilk, and vanilla to the eggs and blend. Pour
the egg mixture over the flour mixture and stir well.
Transfer the batter to a large plastic container that
has a tight-fitting cover, and store in the
refrigerator until ready to use. This batter will keep
for 6 weeks. (Date the container the day you make the
muffins)

When ready to bake, do not stir batter when dipping
out to fill the muffin pan. To bake, preheat the oven
to 375 F. Using about 1/2 cup batter for each, drop
the batter into paper-lined muffin tins. Bake the
muffins for 20 min, or until the top springs back when
touched with your finger.

From: Cooking From Quilt Country Shared By: Pat
Stockett

– – – – – – – – – – – – – – – – – –

MOCHA-RASPBERRY TRIFLE **

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Desserts Chocolate
Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Chocolate sponge cake
1/3 c Kahlua
1 lb Raspberries — fresh or frozen
3 1/2 oz Dark chocolate
1 1/3 c Whipping cream
—–COFFEE CUSTARD—–
4 Egg yolks
1/4 c Cornstarch
3/4 c Sugar
1 1/2 c Milk
1 tb Instant coffee powder
1 tb Water — hot
2 ts Vanilla
1 1/3 c Whipping cream

Cut cake into 10-12 slices. Place half the slices in
trifle bowl. Sprinkle evenly with half of the Kahlua,
top with half of the raspberries, sprinkle with 1/3 of
the chocolate, spread with half of the custard. Repeat
layers. Decorate with whipped cream, remaining dark
chocolate and extra raspberries. Coffee Custard: Whisk
egg yolks, cornstarch and sugar together in pan until
smooth. Heat milk in separate pan, gradually stir into
egg yolk mixture. Cook, stirring constantly until
mixture boils and thickens. Add combined coffee, water
and vanilla; cover surface with plastic wrap to
prevent skin from forming, and cool to room
temperature. Beat whipping cream until soft peaks form
and fold into custard.

– – – – – – – – – – – – – – – – – –

Title: CARIBBEAN FUDGE PIE
Categories: Chocolate, Desserts, Pies, Beans
Yield: 6 servings

1/4 c Butter Or Regular Margarine
3/4 c Brown Sugar; Firmly Packed
3 ea Eggs; Lg
12 oz Chocolate Chips; Melt Cool
2 ts Instant Coffee Powder
1 ts Rum Flavoring
1/4 c Unbleached Flour
1 c Walnuts; Coarsely Chopped
1 ea Unbaked 9″ Pie Shell
1 x Walnut Halves

Cream the butter and brown sugar together in a bowl until light and
fluffy, using an electric mixer at medium speed. Add the eggs, one
at a time, beating well after each addition. Add the cooled
chocolate, coffee powder, and rum flavoring, blending well. Stir in
the flour and the chopped walnuts and turn into the unbaked pie
shell. Arrange the walnut halves in a circle around the edge of the
pie. Bake in a preheated 375 degree F. oven for 25 minutes or until
set around the edge. Cool on a wire rack.

MMMMM

Title: CHINESE SMOKEY RIBS
Categories: Bar-b-q, Oriental, Pork
Yield: 6 servings

6 lb Pork spareribs
1 x Chinese dry marinade

Rub ribs thoroughly with the Chinese Dry Marinade. Let
stand at room temperature for 1 to 2 hours. Arrange
ribs ends down on cooking grill or place bones upright
in rib rack. Smoke-cook until done. Brush ribs with
Chinese Barbecue sauce during the last few minutes of
cooking, then serve with remaining sauce.

—–

LINDA’S VEGETABLE SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Oil
1 lg Onion, chopped
2 ea Leeks, sliced
3 ea Stalks celery, chopped
1 ea Garliccloves, crushed
4 md Carrots, sliced
1 c Cabbage, shredded
2 md Potatoes, chopped
1 t Fresh thyme
1 t Fresh rosemary
2 tb Fresh parsley
2 1/2 c Vegetable stock
16 oz Tomatoes
Salt Pepper to taste

Heat the oil in a large saucepan and saute the onion,
leeks, celery, and garlic 5 mins.
Add the carrots, cabbage and potatoes and stir well.
Add the herbe. Cover with vegetable stock and simmer,
with the lid on, for about 1 hour. Stir occasionally,
and add more liquid if necessary. If you’re using
fresh tomatoes, sit them on top of the veggies for a
minute or two, until their skins peel away easily.
Then stir the skinned tomatoes into the soup. If
using canned, add to the soup and stir well.
Season with salt and pepper and serve.

– – – – – – – – – – – – – – – – – –

Title: CHICKEN EN CASSEROLE
Categories: Chicken
Yield: 8 servings

1.00 Four-pound chicken
1.00 c Celery, diced
0.50 c Minced onion
1.00 c Hot water
1.00 Green pepper, chopped
2.00 c Carrots, diced
0.25 c Cooking fat
1.00 c Milk
Salt and pepper
Flour

Cut chicken pieces. Dredge with flour. Brown in hot cooking fat.
Season with salt and pepper. Place chicken in casserole. Add water.
Cover. Cook slowly until chicken is tender. Add vegetables which
have been browned in the cooking fat. Cover. Cook slowly until
vegetables are tender. Add water if necessary. Remove chicken.
Combine milk and 2 tablespoons flour. Mix until smooth. Combine with
vegetables and chicken broth. Cook slowly, stirring constantly until
smooth. Serve with chicken. If desired, 1/4 teaspoon curry powder my
be added to give variety in flavor. 8 servings.

Mrs. M. Westrum, Scarville, IA.

MMMMM

Title: CINNAMON SHORTBREADS
Categories: Cookies, Holidays
Yield: 24 pieces

100.00 g Plain wholewheat flour 100.00 g Plain white flour
50.00 g Cornflour 50.00 g Semolina or ground rice
2.00 ts Cinnamon (or more) 225.00 g Soft butter or margarine
100.00 g Caster sugar

Set the oven to 170 C (325 F, Gas Mark 3) and grease a 19 cm x 29 cm (7-1/2
inch x 11-1/2 inch) shallow tin with butter.

Sift the flours, semolina or ground rice and cinnamon into a large bowl or
food processor, adding the residue of bran from the sieve. Then put in the
butter or margarine and the sugar. Whizz, or beat, all the ingredients
together until they form a soft dough which leaves the sides of the bowl
clean.

Press this into the tin, leveling the surface by pressing with the back of
a metal spoon. Then prick the surface all over with a fork. Bake for about
45 minutes, until the shortbread is set and quite crispy on top and very
lightly tinged with gold. It’s more tricky to tell when these are done
than with normal shortbreads because they are already rather brown! If you
are in doubt, you can lift up one of the end pieces and look underneath it
to see if it looks done underneath. If not, carefully put it back and let
the shortbread cook for a bit longer. When it’s done, cut it into sections,
if you haven’t already done so, and leave it to cool and crisp up in the
tin.

This shortbread keeps well in a tin for several days, if it gets the
chance, and also freezes well. It defrosts very quickly; you can use it
almost straight from the freezer.

Source: Rose Elliot’s Vegetarian Christmas Typed for you by Karen Mintzias

—–

Title: Raspberry and Fig Gratin
Categories: Desserts. Masterchefs, Frisco, Sfbg
Yield: 12 servings

1 c Raspberries, fresh 1/2 c Cream, sour, thinned with
1 c Figs, peeled, halved — 2 tb milk
3 tb Sugar, brown

Layer the raspberries in a gratin dish. Pour the sour cream over the
raspberries and top with figs. Sprinkle generously with brown sugar.

Run under a broiler to brown, then serve warm.

Source: Great Chefs of San Francisco, Avon Books, 1984

Chef: Jeremiah Tower, Santa Fe Bar and Grill, Berkeley, CA

—–

OVEN ROASTED TEMPEH VEGETABLES

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Main Dish Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pk Tempeh, cubed
3 tb Tamari
2 tb Oil
1/4 c Tamari
1/4 c Flour
1/4 c Nutritional yeast
1/4 c Tahini
2 ts Basil
1 t Rosemary
2 ts Marjoram
1 t Sage
1/2 ts Black pepper
2 1/2 c Water
2 c Potatoes, cubed
1 c Carrots, cubed
1/2 c Celeriac, cubed
3/4 c Celery, chopped
3/4 c Onions, coarsely chopped
3/4 c Mushrooms, halved
1/2 c Frozen peas

Preheat oven to 400F. Toss tempeh cubes in 3 tb
tamari 1 tb olive oil. Bake on oiled cookie sheet
for 12 minutes. Remove from oven reduce heat to
350F.

Whisk 1 tb oil, 1/4 c tamari with flour, yeast
tahini to form a smooth paste. Whisk in the herbs.
Simmer for 5 minutes. Whisk in enough water to form a
thin gravy. Simmer for 10 minutes remove from heat.

In a 3-quart casserole or Duch oven with lid, combine
raw vegetables, except mushrooms peas, with gravy.
Stir. Bake gently, covered, for 45 minutes. Stir
once or twice during cooking. Add water if needed.
Add mushrooms peas cook, occasionally stirring,
for another 15 minutes. Serve.

“The Big Carrot Vegetarian Cookbook”

– – – – – – – – – – – – – – – – – –

ELDERBERRY GRAPE JELLY

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 lb Elderberries
3 lb Half-ripe grapes
Sugar

Wash elderberries. Remove stems. Cover with water. Cook until soft.
Drain through jelly bag. Wash grapes. Remove stems. Cover with water,
cook until soft. Drain through jelly bag. Combine elderberry and grape
juice in equal proportions. Add 3/4 cup sugar to each cup juice. Boil
rapidly until jelly sheets from spoon. The Household Searchlight

– – – – – – – – – – – – – – – – – –