FRESH GINGER MUFFINS

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 oz Unpeeled ginger root
3/4 c Sugar
2 tb Lemon zest
– with some white pith
3 tb Sugar
8 tb Butter — room temperature
2 Eggs
1 c Buttermilk
2 c All-purpose flour
1/2 ts Salt
3/4 ts Baking soda

PREHEAT THE OVEN TO 375F. Grease the muffin tins. Cut
the unpeeled ginger until it is in tiny pieces; or
hand chop into fine pieces. (You should have 1/4 cup;
it is better to have too much ginger than too little.)
Put the ginger and 1/4 cup sugar in a small skillet or
pan and cook over medium heat until the sugar has
melted and the mixture is hot. Don’t walk away from
the pan–this cooking takes only a couple of minutes.
Remove from the stove and let the ginger mixture cool.
Put the lemon zest and 3 tablespoons sugar in the food
processor and process until the lemon peel is in small
bits; or chop the lemon zest and pith by hand and then
add the sugar. Add the lemon mixture to the ginger
mixture. Stir and set aside. Put the butter in a
mixing bowl and beat a second or two, add the
remaining 1/2 cup sugar, and beat until smooth. Add
the eggs and beat well. Add the buttermilk and mix
until blended. Add the flour, salt and baking soda.
Beat until smooth. Add the ginger-lemon mixture and
mix well. Spoon the batter into the muffin tins so
that each cup is 3/4 full. Bake 15 to 20 minutes.
Serve warm.

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Date: Fri, 17 Dec 93 08:29:52 EST
From: Woody Middleton

*** PARTY MIX or CRUNCHY MUNCHIES, REVISITED ****

1 C Cheerios
2 C Wheat Chex
2 C Rice Chex
2 C Corn Chex
2 C no-fat pretzel sticks
1/2 C apple juice
5 t Worcestershire sauce (vegetarian)
1/2 t garlic powder
1.25 t onion powder
1/2 t seasoned salt

1. Combine dry cereals to make 9 cups and add pretzel sticks.

2. Combine apple juice, Worcestershire sauce and seasonings. Brush
1/2 of the liquid on the cereals and toss.

3. Microwave 3 minutes on high. Stir and brush on 1/4 of the liquid.
– Alternately, oven bake 15-20 minutes at 300 degrees.

4. Oven bake at 300 degrees for 30 minutes. At 15 minutes, stir and
apply the remaining liquid. Cook the remianing 15 minutes or
until the mix is the shade you prefer….

5. Remove and let cool. Serve and enjoy.

No idea of calories…. but for some reason it still serves 8… 😉
———————————————————————–
The microwave did not make the mix as crunchy as I like, but it does
do a thorough job of cooking the mix without the problem of the
mix sticking together so badly the first cycle, as happens when you
use the oven.

This was a big hit at my house. No one seemed to mind the fact that
this mix had NO butter in it. Since I am the only one in the family
actively persuing a VLF lifestyle, I consider this a major
accomplishment !!
———————————————————————-

Title: INGELEGDE – AFRICAN RECIPE
Categories: Seafood, African
Yield: 2 servings

8 oz Firm white fish fillets
-(flounder, scrod, or cod),
-cut into
2 Inch pieces
1/2 c Water
1 tb Lemon juice
3 Peppercorns
1 Bay leaf
1 ds Salt
SAUCE
2 ts Vegetable oil
1/2 c Sliced onion
1/2 ts All-purpose flour
1/4 c Water
1 tb Lemon juice
1 1/2 ts each granulated sugar
-and malt vinegar or cider
-vinegar
1/4 ts Each curry powder and salt
1 ds Pepper
Lemon twists
Parsley sprig

To Prepare Fish: Using paper towels, pat fish dry. In small nonstick
skillet combine water, lemon juice, and seasonings and bring to a boil.
Reduce heat and add fish; cover and let simmer until fish flakes easily
when tested with a fork, 1 to 2 minutes. Using slotted spoon, remove fish
to a bowl; set aside. Discard cooking liquid.

To Prepare Sauce: Wipe same skillet clean; add oil and heat. Add onion and
cook until translucent. Sprinkle with flour and stir quickly to combine;
cook, stirring constantly, for 1 minute. Gradually stir in water; add lemon
juice, sugar, vinegar, and seasonings and, stirring constantly, bring to a
boil. Reduce heat and cook until mixture thickens slightly. Pour sauce over
fish and gently toss to combine; cover with plastic wrap and refrigerate
until chilled. Just before serving, toss again and garnish with lemon and
parsley. Makes 2 servings.

—–

MELLOW MELON SOUP

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Cantaloupe pared seeded and
Cubed about 2 lb
1/2 Honeydew pared seeded and
Cubed about 2 lb
2/3 c Sweet white wine
1/4 ts Ground cardamom
Chopped mint for garnish
Optional

Reserve a few melon cubes for garnish. In food processor or blender
container, in batches, puree cantaloupe, honeydew, wine and cardamom; chill
until ready to serve. At serving time, skim foam from top of soup; pour
into soup bowls. Garnish with melon pieces and chopped mint.

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BUTTERMILK BRAN BLUEBERRY MUFFINS

Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c Natural bran
2 c Whole-wheat flour
1/2 c Granulated sugar
1 tb Baking powder
1 t Baking soda
2 Eggs, beaten
2 c Buttermilk
1/3 c Vegetable oil
1/2 c Molasses
1 c Blueberries, fresh or frozen

In large mixing bowl, mix together bran, flour, sugar,
baking powder and baking soda. In another bowl,
combine eggs, buttermilk, oil and molasses; pour into
bran mixture and stir just enough to moisten. Do not
overmix. Fold in blueberries (do not thaw if frozen).

Spoon into nonstick or paper-lined large muffin tins
filling almost to top. Bake at 375F for about 25 min
or until firm to touch. Remove from oven and let
stand for 2 min before removing muffins from tin.
Makes about 20-24.

160 calories per muffin (20) 5 g fat 31 mg cholesterol
111 mg sodium 5 g protein 29 g carbohydrate GOOD:
niacin, iron EXCELLENT: fiber

1 starch choice, 1 fruit, 2 fat The Lighthearted
Cookbook, Anne Lindsay, Canadian Heart Foundation
shared by Elizabeth Rodier March 93

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Title: GOOD HUNGARIAN GOULASH
Categories: Soups/stews, Hungary, Presscooker
Yield: 4 Servings

9 oz Onions
5 oz Smoked bacon, finely diced
1/2 ts Paprika
7 oz Lean beef, cut into small
-pieces
Potatoes
Salt
Marjoram
Caraway seeds
Garlic (optional)

In pressure cooker bottom, saute onion and bacon; add garlic if
desired. Stir in paprika and immediately add not quite 1 1/4 cup
water. Add beef, potatoes, salt, marjoram and crushed caraway seeds.
Put on lid, and pressure-cook for 15 minutes.

Makes 4 servings.

From: Donauland Kochbuch, Vienna, 1967

Posted by Karin Brewer. Courtesy of Fred Peters.

MMMMM

Title: STRAWBERRY SPRING SALAD
Categories: Salads
Yield: 4 Servings

3 tb White wine vinegar
3 tb Water
1 tb Honey
2 tb Extra-virgin olive oil
1/8 ts Salt
1/8 ts Pepper
3 c Strawberries, quartered
10 oz Italian Blend salad greens
4 ts Pine nuts, roasted

Combine first 6 ingredients and stir well with a whisk. Combine
strawberries and green. Add the vinegar mix; toss to coat. Sprinkle
with nuts.

I used slivered toasted almonds and added some finely diced red
onion. It was very good and so easy to make.

MMMMM

BUTTONS AND BOW KNOTS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Biscuit mix (w/baking
-powder)
1/3 c Half and half or milk
2 tb Sugar
1 Egg
1 t Nutmeg
1/4 c Butter, melted
1/2 ts Cinnamon

Heat oven to 400 degrees. Mix together first six
ingredients. Beat vigorously Gently smooth dough into
a ball on lightly floured board. Knead five times.
Roll dough 1/2-inch thick. Cut with floured doughnut
cutter. To make bow knots, hold opposite sides of each
doughnut ring with fingers and twist to form a figure
8. Place holes (buttons) and bow knots on ungreased
baking sheet. Bake 8 to 10 minutes. Immediately dip
each button and bow knot into melted butter, then into
sugar, coating all sides. Serve warm. Makes 8 buttons
and bow knots or 8 doughnuts.

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Title: CHINESE FIRE POT
Categories: Chinese
Yield: 8 servings

1 lb Boneless beef sirloin
-=OR=- beef round
1 lb Boned chicken breasts
1 lb Fish fillets
1 lb Medium shrimp
1 lb Chinese cabbage
1/2 lb Fresh forest mushrooms
-=OR=- Cultivated mushrooms
Lemon juice
2 pk Enoki mushrooms
-(3 1/2-oz packages)
3/4 lb Chinese pea pods
2 bn Green onions
2 bn Spinach
8 oz Canned water chestnuts
– drained and sliced
8 oz Canned bamboo shoots
– drained and sliced
4 cn Chicken broth
-(13 3/4-oz cans)
Sweet-and-sour sauce
Soy sauce
Prepared hot Chinese mustard
1/4 lb Fine egg noodles; cooked
Cilantro or chives; chopped
– (optional)

It is not necessary to use all ingredients listed here
as long as you offer an interesting blend of meats,
fish and vegetables. Other meats and vegetables can be
substituted, if desired.

Place beef, chicken and fish in freezer and chill
until firm to touch but not frozen. Slice beef and
chicken in strips 1/4-inch thick and about 2 inches
long. Cut fish into 3/4-inch cubes. Shell and devein
shrimp. Chop cabbage into bite-size chunks. Clean
mushrooms. If using forest mushrooms, remove and
discard stems. Slice mushrooms and sprinkle with lemon
juice. Cut off and discard root portion of enoki
mushrooms and separate clusters as much as possible.
Wash, trim ends and string pea pods. Clean green
onions and cut in halves lengthwise, including green
portion. Cut into 2-inch lengths. Clean spinach and
discard thick stems. To serve, arrange beef, chicken,
fish, shrimp, cabbage, forest mushrooms, enoki
mushrooms, snow peas, green onions, spinach leaves,
water chestnuts and bamboo shoots in individual rows
on large platters or serving plates. Bring broth to
boil. Place heating unit under Chinese hot pot and
pour boiling broth into hot-pot bowl. Using Chinese
wire ladle and chopsticks or fondue forks, each person
places whatever ingredients are desired into hot broth
to poach. When cooked (this will take only a few
moments), ingredients are then dipped into
sweet-and-sour sauce, soy sauce or hot mustard as
desired, and eaten with noodles, adding cilantro, if
desired.

Note: The special pot needed can be purchased at
Chinese shops.

(C) 1992 The Los Angeles Times

—–

Dry Rub #10

Recipe By : GRILLIN’ CHILLIN’ SHOW #GR3624
Serving Size : 1 Preparation Time :0:00
Categories : Rubs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup New Mexican chiles — dried,crushed
1/2 cup Anchos — dried, ground
3 tablespoons salt
1 tablespoon fresh thyme
1 tablespoon dry mustard

Combine all the ingredients and reserve.

Copyright, 1996, TV FOOD NETWORK, G.P., All Rights

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