CHARLISA’S EXTRA-GOOD SESAME DROP BISCUIT-MUF

Recipe By :
Serving Size : 48 Preparation Time :0:00
Categories : Muffins Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Self-Rising Flour
1 c Butter — at room temperature
1 c Sour Cream
1/2 c Sesame Seeds — lightly
-toasted
1 tb Paprika
Vegetable Cooking Spray

Preheat the oven to 425øF. In a mixing bowl, mix the
flour and softened butter with a fork until barely
blended. Add the sour cream, sesame seeds, and paprika
and mix again until barely blended. Spray baking
sheets or mini-muffin cups with vegetable cooking
spray. Drop the dough by teaspoonfuls onto the pan or
into the muffin cups. Bake until brown around the
edges, about 10 minutes. Watch closely, for they burn
easily.

Source: “Dairy Hollow House: Soup Bread,” by
Crescent Dragonwagon Typed by Katherine Smith
Kook-Net: The Shadow Zone IV – Stinson Beach, CA

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JOHNNY CAKE MUFFINS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Flour
1 c Cornmeal
3/4 ts Salt
1/2 c Sugar
4 ts Baking powder
1 ea Egg
1 c Milk plus 2 tblsp
4 tb Cooking oil

Put all dry ingredients in bowl, beat egg lightly and
add the milk to it. Add to dry ingredients and mix
well. Add the oil and mix well . Put in oiled pan and
bake in hot oven 400 for 20-25 min.

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Title: ENCHILADA TORTE
Categories: Turkey, Meats, Tex-mex
Yield: 6 servings

-JUDI M. PHELPS
1 lb Ground turkey
1 md Onion; chopped (about 1/2
-cup)
1/4 c Green bell pepper; chopped
1 ts Garlic; minced
1 c Tomato sauce
1/2 c Mild enchilada sauce
2 ts Chili powder
1/2 ts Ground cumin
4 oz Can chopped green chilies;
-drained
3/4 c Pitted black olives (3 oz);
-sliced
4 6-inch flour tortillas or
6-inch corn tortillas
1 1/2 c Sharp cheddar cheese;
-shredded
1 1/2 c Monterey Jack cheese;
-shredded, mix both cheeses
-together
——ACCOMPANIMENTS——–
Sour cream
Lettuce; shredded
Pitted black olives; sliced

Crumble turkey into a 1 1/2- to 2-quart microwave-safe
measure or bowl. Add onion, green pepper and garlic.
Cover with waxed paper; microwave on high 4 to 6
minutes, stirring twice to break up meat, until it
loses its pink color. Stir in remaining sauce
ingredients. Cover with waxed paper and microwave on
high 4 to 6 minutes, stirring once or twice, until
sauce is slightly thickened and hot. To assemble, put
a tortilla in bottom of a deep 1 1/2-quart
microwave-safe casserole. Top with 1 cup sauce, then
3/4 cup cheese mixture. Repeat layers 3 times ending
with a layer of cheese. Cover with waxed paper.
Microwave on high 3 to 5 minutes until hot and cheese
is melted. Let stand covered 3 minutes. Cut in
wedges and serve with sour cream, lettuce and olives.
Makes 6 servings.

Per serving made with flour tortillas, without
accompaniments: 478 cal, 30 g pro, 20 g car, 31 g fat,
123 mg chol, 889 mg sod. Source: Women’s Day, October
25, 1988.

Shared and MM by Judi M. Phelps.
jphelps@shell.portal.com or jphelps@best.com

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RASPBERRY BRAN MUFFFINS

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Breads Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-Belle Bestor DFPF73A
2 1/2 c Flour
1 3/4 c Sugar
2 ts Baking powder
1/2 ts Baking soda
1/2 ts Salt
2 c Buttermilk
1/2 c Vegetable oil
2 Eggs
8 c Bran flakes cereal
1/2 c Raspberry jam

Preheat over to 350. Line muffin tins with paper cups.
Combine first 5 ingredients in bowl. Whisk buttermilk,
oil and eggs in large bowl to blend. Add dry
ingredients and cereal and stir until just blended.
Spoon 1/4 c batter into each muffin cup Using small
spoon, make well in center of each and fill well with
1 t jam. Spoon remaining batter over. Bake until done
about 25 minutes. Turn out onto rack. Cool slightly.
Serve warm or at room temperature. Bon Appetite June
1992.

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RICH AND CREAMY MUSHROOM-POTATO CHOWDER

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tb Margarine, dairy free
1 tb Vegetable oil
1 c Onion — chopped
8 oz Mushrooms — sliced
1 lg Garlic clove — minced
1/3 c Celery — thinly sliced
1/3 c Bell pepper, green — diced
3 c Soymilk
1 t Dill weed
1/2 ts Tarragon
4 c Potatoes — cubed 1/2 inch
1/4 ts Black pepper
1 t Salt, or to taste
10 1/2 oz Tofu, soft (Mori Nu)

1. Saute onions, garlic, celery and green pepper in
hot oil and margarine about 3 minutes. Add sliced
mushrooms and saute 3 more minutes.

2. Add soymilk, dill weed, tarragon, black pepper,
salt and potatoes. Bring mixture almost to a boil;
reduce heat and simmer 25 minutes, stirring
occasionally.

3. Add pureed tofu; simmer until heated through and
serve. Makes about 6 cups. Thin with extra soymilk if
soup is too thick.

Recipe by Shirley Wilkes-Johnson

MM by DEEANNE

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Title: SWEET AND PUNGENT CHINESE SAUCE
Categories: Chinese, Condiment
Yield: 2 servings

1 c Peach preserves
1 c Apricot preserves
1 1/2 ts Onion powder
1 tb Ground ginger
1 ts Grated orange peel
1 ds Ground red pepper
1/4 c Safflower oil
2 tb White vinegar

Combine all of the ingredients in a medium-sized bowl.
Store in refrigerator in a tightly covered container.
Use as basting sauce for chicken or pork. NOTE:
Recipe can be doubled.

Makes about 2 cups.

[Woman’s Day MEALS IN MINUTES August 1985]

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Title: DOUBLE CHOCOLATE GRANITA
Categories: Low-fat, Desserts
Yield: 8 servings

3 c Flour
1/2 ts Extract, vanilla
3/4 c Sugar
1/4 ts Cinnamon, ground
1/4 c Cocoa powder
1 pn Nutmeg
2 oz Chocolate, semisweet

Stir together water and sugar in medium-size saucepan to dissolve sugar.
Bring to boiling over high heat; boil 1 minute without stirring. Remove
from heat.

Chop semi-sweet chocolate. Stir chocolate, cocoa powder, vanilla, cinnamon,
and nutmeg into sugar mixture until well mixed and chocolate has melted.

Pour into 9x9x2-inch square pan. Cover loosely with plastic wrap and place
in freezer. As sides freeze pull mixture in toward middle with spoon and
return to freezer.

To serve, scrape out with ice cream scoop. If frozen solid, let soften in
refrigerator for 15 minutes.

Per 1/2 cup serving: 116 calories; 1 g protein; 3 g fat; 24 g
carbohydrates; 12 mg sodium; 0 mg cholesterol; 23% of calories from fat.

This is one of my family’s favorite recipes. It is low-fat and healthy, but
it tastes so good that none of them suspect it.

From: “The Family Circle Cookbook: New Tastes for New Times.”

Posted on GEnie by S.ZENSEN [News Queen], Jan 17, 1993 MM by Sylvia
Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator,
net/node 004/005

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Norwegian Rhubarb Dessert

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 Lbs. rhubarb
1 1/2 C. water
3/4 C. sugar
1/2 Tsp. vanilla
3 Tbsp. cornstarch
1 C. heavy cream
1/4 C. sugar
1 Tsp. vanilla

Wash rhubarb, trim and cut into 1/2 inch slices. Combine with
water and sugar and simmer until soft. Stir in vanilla. Blend
cornstarch with a little cold water to make a smooth stiff paste. Stirring
constantly, add to rhubarb and cook for 5 minutes, or until
thick and clear. Pour into glass serving dish. Whip cream until
frothy, add sugar and vanilla and whip until stiff. Pipe through
pastry tube in decorative swirls on compote or cover top with
spoonfuls of whipped cream. If you prefer to serve without whipped
cream, you could serve with a little milk poured on each portion.

– – – – – – – – – – – – – – – – – –

Title: Yu Sang (Chinese New Year Salad)
Categories: Chinese, Salads, Ceideburg 2
Yield: 4 servings

1/2 lb Fresh sashimi-grade tuna or
-striped bass fillet *
2 c Peeled, finely shredded
-Chinese white radish
-(daikon)
2 c Peeled, finely shredded
-carrot
6 Thin quarter-sized slices
-of fresh young ginger,
-finely shredded
1/3 c Finely shredded sweet
-preserved pickled ginger
-(see note)
1/4 c Finely shredded pickled
-scallions (see note)
6 Fresh or frozen kaffir lime
-leaves, finely shredded
-(optional)
1 lg Red jalapeno chile, seeded
-and finely shredded
1/2 bn Green onions, finely
-shredded
1/2 bn Cilantro, leaves only
1/4 c Chopped peanuts
Toasted sesame seeds, for
-garnish
1 Lime or lemon, cut in half
-and seeded
Crisp fried shrimp chips
-or:
Fried rice stick noodles,
-for garnish
MARINADE:
1/2 tb Vegetable oil
1/2 tb Asian sesame oil
1/4 ts Sugar
1/4 ts Salt
1/8 ts White pepper
1/8 ts Five-spice powder
Juice of 1 lemon

* (about 6 x 2 x 1/2-inch piece)

The quality and freshness of the fish is crucial for the success of
the dish. Purchase the fish from a Japanese fish shop that
specializes in sashimi, or a reliable fishmonger. To facilitate the
very fine shredding of the radish and carrot, use a mandolin or the
fine shredding disc of a food processor.

Chill fish until firm. Cut into paper-thin, 2-inch-long slices
against the grain; set aside.

In separate bowls, cover radishes and carrots with cold water; set
aside until ready to assemble salad. Then rinse and squeeze out
excess water.

To assemble: Toss fish slices with marinade ingredients. Place fish
in center of a platter. Arrange daikon and carrot shreds around
fish. Scatter fresh and pickled ginger, the pickled scallions, lime
leaves, chiles, green onions and cilantro over fish. Sprinkle with
peanuts and sesame seeds.

Just before serving, squeeze the lime or lemon juice over all. It is
customary for everyone to join in and toss the salad. Using
chopsticks, each diner digs from the bottom of the salad and lifts
the ingredients to mix together.

When the salad is fully tossed, taste for seasoning. Adjust with more
sesame oil, lime juice, salt and/or some of the juices from the
pickled vegetables.

Garnish with shrimp chips or fried rice stick noodles.

Serves 4 to 6.

NOTE: Bottled pickled ginger and pickled scallions may be found in
Chinese markets. Kaffir lime leaves may be found in Thai grocery
stores. If kaffir leaves are not available, omit or substitute
domestic lime leaves.

PER SERVING: 195 calories, 13 g protein, 15 g carbohydrate, 11g g
fat (9 g saturated), 17 mg cholesterol, 205 mg sodium, 3 g fiber.

San Francisco Chronicle, 2/3/93.

Posted by Stephen Ceideberg; February 5 1993.

MMMMM

Title: Raspberry Fuchsia Soup
Categories: Desserts, Soups/stews
Yield: 4 servings

3 c Fresh raspberries 1/2 c Maple syrup
3/4 c Water 2 c Strawberry wine
2 tb Lemon juice 1/2 c Sour cream
2 tb Lemon rind, grated fine 1/2 c Fresh raspberries
2 tb Arrowroot

Puree raspberries for soup; strain through a sieve into bowl; set aside.
Take seeds and rind left in sieve and transfer to sauce pan; add water;
simmer for 5 minutes; strain into bowl containing berry juice; discard
seeds remaining in sieve. Combine lemon juice, lemon rind and arrowroot.
Add to berry juice; add maple syrup and wine; transfer to sauce pan. Simmer
over low heat until thick. Refrigerate 2 hours. Serve in individual bowls
with a dollop of sour cream and a spoonful of berries on top of each bowl.

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