APPLE ORANGE SPICE MUFFINS (WW)

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

Amount Measure Ingredient — Preparation Method
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***** NONE *****

3/4 c flour
1 1/2 t baking powder
1/2 t cinnamon
1/4 t baking soda
1 dash salt
1/3 c instant nonfat dry milk
2 T margarine
1 T brown sugar
1 large egg
2 apple
2 T raisins ————————-Plus 1
tsp. frozen. concentrate——————-
1 T apple juice
1 orange peel
1 dash cream of tartar

Preheat oven to 375 degrees F. Into small bowl sift
together flour, baking powder, cinnamon, baking soda,
salt, nutmeg and cloves; stir in milk powder and set
aside. In mixing bowl cream margarine with sugar; add
egg yolk and, using electric mixer on medium speed,
beat until thick and creamy. Add apples, raisins,
juice, and orange peel and stir to combine; add flour
mixture and beat until well blended. In separate bowl,
using clean beaters and mixer on high speed, beat egg
white with cream of tartar until stiff but not dry;
fold into batter. Spray eight 2 1/2 inch diameter
nonstick muffin pan cups with nonstick cooking spray;
spoon 1/8 of batter into each sprayed cup (each will
be about 2/3 full) and partially fill remaining cups
with water (this will prevent pan from burning and/or
warping). Bake 20 to 25 minutes (until cake tester,
inserted in center, comes out clean). Remove pan from
oven and carefully drain off water (remember, it will
be boiling hot); remove muffins to wire rack and let
cool. Makes 4 servings of 2 MUFFINS EACH!

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Title: Mom’s Coleslaw
Categories: Salads, Ceideburg 2
Yield: 8 servings

8 c Finely shredded green
-cabbage
1 c Mayonnaise
1/2 c Red wine Vinegar
2 ts Sugar
1 tb Dijon-type mustard
1/4 c Finely grated carrots
1/8 c Finely chopped parsley and
-chives
1/8 ts Salt
1/4 ts Freshly ground black pepper

I’m NOT a coleslaw fan, but this one by Jeff Cox looks promising.

The secret seems to be soaking the cabbage in ice cold water for a
couple of hours.

Remove outer leaves from cabbage, then core. Cut heads into quarters
and soak in cold water in the refrigerator for 1 to 2 hours. Shake
off excess water and shred very finely, then pat shreds dry with
towels. Place the shreds in a bowl and mix in all other ingredients.
Cover and refrigerate for 1 hour before serving.

Makes 8 servings.

PER SERVING: 220 calories, I g protein, 7 g carbohydrate, 22 g fat
(3 g saturated), 16 mg cholesterol, 227 mg sodium, 2 g fiber.

Jeff Cox of Sebastopol is columnist for Organic Gardening magazine
and the author of “Landscaping With Nature” (Rodale Press).

San Francisco Chronicle, 7/8/92.

Posted by Stephen Ceideberg; October 19 1992.

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Title: PINEAPPLE WILLIE’S JACK DANIEL’S BBQ SAUCE
Categories: Sauces, Bar-b-q
Yield: 4 cups

1/2 lg Onion, minced
4 Cloves Garlic, minced
3/4 c Jack Daniel’s Whiskey
2 c Catsup
1/3 c Vinegar
1/4 c Worcestershire Sauce
1/2 c Brown Sugar, packed
3/4 c Molasses
1/2 ts Black Pepper
1/2 tb Salt
1/4 c Tomato Paste
2 tb Liquid Smoke
1/3 ts Tabasco

Combine onion, garlic, and Jack Daniel’s Whiskey in a
3-quart saucepan. Saute’ until onion and garlic are
translucent, approximately 10 minutes. Remove from
heat and light mixture; flame for 20 seconds. Add all
remaining ingredients. Bring to a boil, then turn
down to a medium simmer. Simmer 20 minutes, stirring
constantly. Run sauce through a medium strainer to
remove onion and garlic bits if you prefer a smoother
sauce. Cool and enjoy. NOTE: This sauce gets better
with age. If time permits, keep it in the
refrigerator a day or so to develop a deeper, richer
taste.

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Title: String Cheese
Categories: Armenian
Yield: 1 servings

1 lb Mozzarella curd
Mahleb (Middle Eastern
-spice)
Black caraway seeds
Salt

Place cheese in a Teflon saucepan and add a dash of mahleb and salt
and a sprinkling of black seeds. Heat on low until cheese is melted
thoroughly. Remove from heat and drain excess water.

Pick up hot cheese in a lump, and make a hole in the center to
resemble a doughnut.

With both hands, stretch and turn the cheese to form a large loop.
Double the strand of cheese, making two strands of cheese of even
length. Repeat, stretching and looping; the more you stretch the
stringier the cheese becomes. Repeat stretching several times. Twist
ends in opposite directions and intertwine rope into a braid. Place
one end through the loop of the other to lock it.

Set cheese aside to dry thoroughly. Wrap in plastic wrap and
refrigerate or freeze.

To serve, open braid, cut one loop and pull cheese apart into thin
strands. Serve with pocket bread.

NOTE: Mahleb can be found at specialty food shops that sell Middle
Eastern ingredients.

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Title: RED COOKING SAUCE FOR MEAT SHANGHAINESE
Categories: Chinese, Sauces, Loo
Yield: 2 cups

2 c Water
2 oz Dry sherry or rice wine
3 tb Dark soy
2 tb Brown sugar
4 Slice ginger
1 Star anise
2 Scallions
1 Slice dried tangerine
-peel

To use these sauces: bring them to a slow boil in a
large kettle. Add meat or poultry, return to slow
boil, reduce heat to simmer, and cook until done.
Drain meat and serve with some sauce (optionally
thickened with cornstarch-water) on the side. Save and
reuse leftover sauce, which gets richer with each use.
Leftover sauce should be salted lightly, boiled a few
minutes, skimmed, and cooled before storage in the
refrigerator. If it is to be kept a long time it
should be boiled and skimmed once in awhile.

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Title: DOUBLE CHIP MACADAMIA COOKIES *
Categories: Cookies, Chocolate, Nuts
Yield: 54 cookies

————————BILLS20086————————
3/4 c Sugar
3/4 c Brown sugar; packed
1 c Butter; softened
2 Eggs
1 ts Vanilla
2 1/4 c Flour
1 ts Baking soda
1/2 ts Salt
1 c Macadamia nuts; chopped
12 oz Semi sweet chocolate chips
1 c Vanilla milk chips; -=OR=-
1 c White chocolate; coarse chop

Heat oven to 375~. In large mixer bowl, combine
sugars, butter, eggs and vanilla. Beat at medium
speed, scraping bowl often, until well mixed, about 2
minutes. Add flour, baking soda and salt. Continue
beating, scraping often, until well mixed, 1-2
minutes. By hand, stir in nuts, chocolate chips and
vanilla chips. Drop by rounded teaspoonfuls, 2″ apart,
onto greased cookie sheets. Bake for 9-12 minutes, or
until lightly browned. Cool 1 minute before removing
from cookie sheets.

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Title: Cow Pies
Categories: Dessert
Yield: 2 dozen

2 c (12 ounces) milk chocolate
;chips
1 T Shortening
1/2 c Raisins
1/2 c Chopped slivered almonds

In a double boiler over simmering water, melt the chocolate chips and
shortening, stirring until smooth. Remove from the heat; stir in
raisins and almonds. Drop by tablespoonfuls onto waxed paper. Chill
until ready to serve.

From , Collector’s Edition.

Typed for you by Iris Grayson

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Title: Fruit Custard Pies
Categories: Pies
Yield: 6 servings

1/2 c Sugar
1 t Flour
1/2 t Salt
3 Eggs, beaten
2 1/2 c Milk
1/2 To
3/4 c Fruit

Combine the sugar, flour, salt, and beaten eggs. Scald the
milk and add it gradually. Pour into the pie shell, dot the berries over
the custard.
Bake at 350F for about 45 minutes, or until a silver knife
into the middle comes out clean.
Try it with cherries, blueberries, strawberries, raspberries,
red or black currants, raisins or dried currants, soaked first.

From “More Food that Really Schmecks” by Edna Staebler.

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Dilled Cucumbers

Recipe By : Mary Ann Pilotte, San Bernardino, CA (via MC-Recipe list)
Serving Size : 4 Preparation Time :0:35
Categories : Appetizers And Hors d’Oeurves Herbs
Pickles Relishes Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 large cucmbers — sliced 1/4″ thick
3/4 cup Miracle Whip® or Miracle Whip light
2 tablespoons milk (more if needed)
2 tablespoons white wine vinegar
sugar — to taste
1 1/2 tablespoons fresh dill — snipped

Soak sliced cucumbers in salt water for :30 minutes; drain well. Combine all
ingredients; chill.

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NOTES : Use herbal (dill!) vinegar if possible.

GREEK NEW YEAR’S CAKE – XWCG89A

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–BON APPETIT—–
1 c Unsalted butter, room temp
1 3/4 c Plus 1 TB sugar
3 x Eggs, separated
2 x Eggs
2 tb Water
2 ts Vanilla extract
3 c All purpose flour
1/4 ts Salt
Quarter,washed,wrap in foil
1/2 c Blanched slivered almonds
2 tb Sesame seeds

Positin rack in center of oven and preheat to 325F.
Grease and flour 10×4 in tube pan. Using electric
mixer, cream butter with 1 3/4 cups sugar in large
bowl until fluffy. Gradually beat in 3 egg yolks, 2
whole eggs, water and vanilla. combine flour and
baking powder in small bowl. Gradually mix dry
ingredients into butter mixture (batter will be very
thick). Using clean, dry beaters, beat egg whites with
salt in medium bowl until soft peaks form. Add
remaining 1 tablespoon sugar and beat until stiff but
not dry. Fold egg whites into batter. Pour batter into
prepared pan. Press coin into cake. Sprinkle with nuts
and sesame seeds. Bake until toothpick inserted near
center of cake comes out clean, about 1 hour 10
minutes. Cool completely in pan on rack. Run knife
around pan to loosen. Invert onto plate. (Can be
prepared 1 day ahead. Wrap tightly and store at room
temperature).

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