APPLE DATE MUFFINS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 c Whole wheat flour
1 c All purpose flour
1 c Wheat bran
1 t Baking powder
1 t Baking soda
1 t Cinnamon
1/3 c Dates — chopped
1 Egg — lightly beaten
1/4 c Packed brown sugar
2 tb Vegetable oil
1 c Low-fat milk
1 c Apple — peeled, grated

In a large bowl combine the whole wheat and all
purpose flours, bran, baking powder, baking soda and
cinnamon. Stir in the dates. In another bowl, bea t
the egg with sugar and oil until well mixed, then stir
in the milk and ap ple. Pour into the flour mixture
and stir just enough to moisten, being car eful not to
overmix.

Spoon into nonstick or paper-lined medium muffin tins,
filling almost to the top. Bake at 375 degrees (F) for
about 20 minutes, or until firm to the touch.

From the American Institute for Cancer Research’s
cookbook, Lighthearted Ev eryday Cooking by Anne
Lindsay. This international bestseller, with more th
an 200 recipes for healthier eating, is available for
$16.95 in bookstores nationwide, or by calling
1-800-843-8114.

NOTES : Keeping baked goods low fat and good tasting
isn’t always easy, but this recipe does the job. These
moist, good-tasting muffins contain only 11 9 calories
and 3 grams of fat per muffin. This recipe was found
on the Web at http://www.aicr.org

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Title: Banana Ketchup
Categories: Condiment, Ceideburg 2
Yield: 1 servings

1/2 c Golden raisins
1/3 c Coarsely chopped onions
2 lg Garlic cloves
1/3 c Tomato paste
1 1/3 c Cider vinegar
4 lg Very ripe bananas, peeled
-and cut into chunks
3 To 4 cups water
1/2 c (packed) dark brown sugar
1 1/2 ts Salt
1/2 ts Cayenne pepper
1/4 c Light corn syrup
2 ts Ground allspice
3/4 ts Ground cinnamon
3/4 ts Freshly grated nutmeg
1/2 ts Freshly ground black pepper
1/4 ts Ground cloves
2 tb Dark run

I’ve never tried this but I suspect that it’s quite similar to the
Filipino Jufran and Mafran sauces that I love so much. They’re made
from bananas also and taste like catsup *should* taste.

Combine the raisins, onions , garlic, tomato paste and 1/3 cup
vinegar in the container of a food processor., Process the mixture
until smooth. Transfer the mixture to a large, heavy saucepan.

Add the banana chunks and another 1/3 cup vinegar to the food
processor container. Process the mixture until smooth. Transfer the
banana mixture to the saucepan. Add the remaining 2/3 cup vinegar, 3
cups water, brown sugar, salt and cayenne pepper.

Bring the mixture in the saucepan to a boil over medium-high heat,
stirring frequently. Reduce the heat to low and cook the ketchup,
uncovered, stirring occasionally, for 1 1/4 hours. If the ketchup
threatens to stick to the bottom of the pan at any point, add some of
the remaining water, up to 1 cup.

Add the corn syrup, allspice, cinnamon, nutmeg, pepper and cloves to
the ketchup. Cook the ketchup over medium-low heat, stirring
frequently, for 15 minutes longer, or until it is thick enough to
coat a metal spoon. Stir in the rum. Remove the ketchup from the
heat and let it cool a few minutes.

Force the ketchup through a fine sieve to strain it, pressing down
hard on the solids. Remove the ketchup from the heat and let it cool
to room temperature. Store the banana ketchup, covered in the
refrigerator for up to 1 month.

Makes about 3 1/2 cups.

San Francisco Chronicle, date unknown.

Posted by Stephen Ceideberg; March 4 1993.

MMMMM

Basic Cornmeal Biscuit

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups Cornmeal — any color
1 1/2 cups Flour
1/4 teaspoon Salt
1 tablespoon Sugar
1 pinch Cayenne pepper
2 teaspoons Baking powder
1 teaspoon Baking soda
4 tablespoons Butter
1 Egg — lightly beaten
1 1/4 cups Buttermilk
Spray shortening

Preheat oven to 425~. In a food processor or large bowl,mix
1 1/2 cups of the cornmeal with the flour, salt, sugar, cayenne pepper,baking
powder and baking soda. Cut the butter into the dry ingredients until the
whole mixture is the texture of cornmeal. Seperately mix the egg with the
buttermilk,and stir all but 2 tbs.of this liquid into the dry mixture. Mix
just enough to make a uniformly moistened dough. Dust a clean board with half
the remaining cornmeal,and turn
the dough out onto the floured surface.Sprinkle the top with
the remaining cornmeal,and with flowered hands,gently push the dough into a
circle about a 1/2″ thick. Cut with a 2″ or 3″ biscuit cutter,and place
bbiscuits close
together on a greased cookie sheet.Brush top of the biscuits
with the reserved buttermilk egg mixture.Bake in the preheated oven until
puffed and brown,about 12 minutes.Cool for a few minutes before serving.Yields
about 1 dozen biscuits.

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Easy White Chocolate Mousse with Fresh Fruit Salsa

Recipe By : Woman’s Day – 6/3/97
Serving Size : 8 Preparation Time :0:15
Categories : Not Sent

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 env unflavored gelatin
1/2 c cold water
6 squares white baking chocolate
1/2 c 1% milk
1 tbsp rum or vanilla extract
1 8oz tub frozen light whipped topping — thawed
Fresh Fruit Salsa:
4 c finely diced fresh summer fruit such as:
blueberries
cantaloupe
kiwi fruit
nectarines
strawberries
1 c loosely packed cilantro leaves — finely chopped
2 tbsp honey
1 tbsp fresh lime juice
1 sm fresh jalapeno pepper, seeded — finely chopped

Have ready a serving bowl or 8 individual dessert dishes and a large
bowl of ice cubes (this will speed up the process).

Sprinkle gelatin over water in a microwave-safe bowl or a small
saucepan. Let stand 5 minutes. Microwave on HIGH 40-50 seconds, or
stir over low heat until completely dissolved.

Put white chocolate and milk into an 8-cup microwave-safe measure of
large bowl, or into a 3-quart saucepan. Microwave 1 minute on HIGH or
place saucepan over medium heat until milk is steaming hot. Stir until
chocolate dissolves.

Stir in gelatin and rum. Set measure bowl or saucepan into ice. Stir
constantly, until mixture just begins to thicken.

Whisk in about 1/2 cup of the topping. Remove mixture from ice. Fold
(gently stir) in remaining topping until completely blended. Pour into
serving bowl or dishes, cover and refrigerate at least 1 hour, or up to
3 days. Serve with Fresh Fruit Salsa.

Fresh Fruit Salsa: In a medium bowl gently mix all ingredients. Serve
immediately or refrigerate up to 4 hours before serving.

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Title: CHICKEN CUBES WITH CHERRY AND PINEAPPLE
Categories: Chinese, Chicken
Yield: 1 servings

2 c Oil
1 Chicken breast
2 tb Sugar
3 tb Catsup
3 tb Vinegar
1 tb Cornstarch
1 c Lichees juice
1 c Lichees meat
1/2 c Maraschino cherries
1/2 c Pineapple chunks
1 ts Sherry
2 ts Light soy sauce
1/2 ts Anise pepper
1 tb Chopped scallion
1 Egg white
2 tb Cornstarch

PREPARATION:

Bone chicken and cut into cubes; mix sherry, light soy
sauce, anise pepper, and chopped scallion together,
pour over chicken and marinate 1/2 hour.

Beat egg white and 2 tablespoons of cornstarch
together. Pour over chicken breast and above mix.

COOKING:

Heat oil to 325 degrees. Deep fry chicken. Drain on
paper towels. Mix sugar, catsup, vinegar, 1
tablespoon cornstarch, and lichees juice in saucepan;
stir until thickened. Add lichees meat, cherries and
pineapple. Stir until hot, then serve over chicken.

Chicken Cubes with Cherry, Pineapple and Lichees: Bo
Lo Lichees Gai Kew.

—–

Title: Apple Pie In Cheddar Crust
Categories: Cheese Desserts Fruits Pies
Servings: 6

——————————-CHEDDAR CRUST——————————-
2 c Unbleached Flour; Sifted
1 1/4 c Cheddar; Md, Shredded
1/2 ts Salt
2/3 c Vegetable Shortening
1 x Water; Iced
———————————-FILLING———————————-
7 c Apples; *
1/2 c Sugar
2 tb Unbleached Flour
1/2 ts Cinnamon; Ground
2 tb Butter Or Regular Margarine
1 ea Egg Yolk; Lg, Beaten
1 tb Water

* Use tart cooking apples such as Macs or Granny Smith’s. Core, pare
and thinly slice the apples.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

CHEDDAR CRUST:

Combine the flour, cheese and salt in a bowl. Using a pastry blender or
two knives, cut in the shortening until coarse crumbs form. Sprinkle the
iced water (5 or 6 tbls will be needed) and using a fork, toss the crumbs
until a dough is formed. Press the dough firmly into a ball.

FILLING:

Divide the pastry almost in half and roll out the larger half, on a
lightly floured surface, to a 13-inch circle. Line a 9-inch pie plate
with the pastry, trimming the edges to 1/2-inch beyond the rim of the pie
plate. (Note: When lining the pie plate, be careful not to stretch the
pastry when spreading it out. This will cause holes or the pastry will
shrink and the filling will run over in the oven as it is baked. Place in
the pie plate and gently, working from the center, spread the pastry out
until it covers the bottom of the pie plate and then lay the rest of the
pastry over the rim and trim.) Combine the apples, sugar, flour, and
cinnamon in a bowl, mixing well. Arrange the apple mixture in the pastry
lined pie plate. Roll out the remaining pastry to an 11-inch circle.
Gently fold into quarters and cut steam slits in the folds. Unfold the
crust and place on top of the filling, trimming the crust to 1-inch beyond
the rim of the pie plate. Fold the top crust under the lower one and
flute to form a ridge around the edge of the pie plate. Combine the egg
yolk and water, then brush the mixture over the top crust and rim. Bake
in a 400 degree F. oven for 45 to 50 minutes or until apples are tender
and the crust is a golden brown. Cool on a wire rack until slightly warm
and serve with Vanilla Ice Cream, if desired.

—————————————————————————–

Sloppy Joe Seasoning Mix

Recipe By : More Make A Mix
Serving Size : 6 Preparation Time :0:00
Categories : Meat Mixes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon Instant Minced Onion
1 teaspoon Green Pepper Flakes
1 teaspoon Salt
1 teaspoon Cornstarch
1/2 teaspoon Instant Minced Garlic
1/4 teaspoon Dry Mustard
1/4 teaspoon Celery Seed
1/4 teaspoon Chili Powder

Combine all ingredinets in a small bowl until well blended. Spoon mixture
onto a 6-inch square of aluminum foil and fold to make airtight. Label as
Sloppy Joe Seasoning Mix. Store in a cool, dry place and use within 6
months. Makes 1 package (about 3 T) of mix.

Sloppy Joes: Brown 1 lb lean ground beef in a medium skillet over
medium-high heat. Drain excess grease. Add seasoning mix, 1/2 cup water, 1
(8 oz) can of tomato sauce and bring to a boil. Reduce heat and simmer 10
minutes, stirring occasionally. Serve over toasted hamburger buns. Makes 6
servings

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Title: VIRGIN MIMOSA
Categories: Beverages, Diabetic
Yield: 1 servings

Stephen Ceideburg
1 Granulated sugar
1/4 c Sparkling cider
1/4 c Fresh orange juice
1/2 Lemon, juice only
1 Lemon zest, for garnish,
-optional

Pour a small amount of sugar onto a saucer. Wet rim of
a champagne glass and press glass, upside down, into
the sugar, “frosting” the rim. Pour in cider, orange
juice and lemon juice. Garnish with lemon zest, if
desired.

Per serving: 64 calories (3 percent from protein, 94
percent from carbohydrate, 3 percent from fat), 1 gram
protein, 16 grams carbohydrate, less than 1 gram fat,
0 cholesterol, 3 milligrams sodium.

Exchanges: 1 fruit.

Makes 1 serving

Naomi Kaufman Price writing in the Portland
Oregonain’s FOODday, 12/22/93.

Posted by Stephen Ceideburg

—–

Honey Bear Cookies

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
M. PHELPS
1 tbsp Vegetable oil
2 tbsp Butter (margarine)
1/2 c Brown sugar
1/4 c Honey
1 Egg (or equivalent egg — substitute)
1 tbsp — water
1/2 c Flour
1/2 tsp Salt
1/4 tsp Baking soda
1/2 tsp Cinnamon
1 1/2 c Rolled oats
OPTIONAL: chocolate chips
Apples — chopped
Raisins

Blend vegetable oil, butter (margarine), brown sugar, honey, egg and water. Mix
in flour, salt, baking soda and cinnamon. Add oats and any of the optional
ingredients. Drop in heaping teaspoons onto greased cookie sheets. Bake 12 to
15 minutes at 350 degrees.
Serves 10 hungry kids.

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

– – – – – – – – – – – – – – – – – –

Title: Ginger Crinkles
Categories: Cookies
Yield: 76 servings

1 1/8 c Unsalted butter
1 5/8 c Sugar
3/8 c Dark molasses
1 5/8 lg Egg; slightly beaten
1 5/8 pt All-purpose flour
1 5/8 tb Baking soda
3/8 ts Salt
1 5/8 ts Ground cloves
2 3/8 ts Cinnamon
2 3/8 ts Ground ginger
Extra sugar for rolling

Recipe by: Marth Stewart Holidays pp.82-3
1. Cream together butter and sugar until fluffy. Blend in molasses and
egg. Sift together dry ingredients; add to butter mixture and beat well.
2. Chill dough for at least 1 hour.
3. Heat oven to 350.
4. Form dough into 1-inch balls and roll in sugar.
5. Bake for 8 – 10 minutes. Let cool on baking sheets for at least 3
minutes, until cookies are set.

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