English Crumpets

Recipe By :
Serving Size : 15 Preparation Time :0:00
Categories : Herbs Muffins
Salsas Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
7 1/8 ounces Strong white flour
1/2 teaspoon Salt
1/2 teaspoon Sugar
3/8 cup Milk
2 1/8 teaspoons Dried yeast
1 pn Bicarb of Soda
Fat for frying

English crumpets are delicious when spread hot with butter. The butter
soaks into the crumpet and drips down your chin as you bite them:)

Strong white flour is the type bakers use for bread dough. High in gluten
in makes a good risen batter or dough. In England we have ‘Crumpet Rings’
which are metal, about 3″ in diameter. These are placed into a fry pan and
act as moulds while the crumpet cooks. Crumpets can be anywhere between 2″
and 5″ in diameter.

Sift the flour and salt into a mixing bowl. Gently warm the milk to just
hand hot and sprinkle on the dried yeast. Leave to stand for 10 or 15
minutes until frothy. Add the yeast mix to flour and beat to a smooth
batter. Cover with a damp cloth and leave to stand in a warm place for 45
minutes, or the batter has doubled in size. Dissolve the bicarb in 15ml of
warm water and beat it into the batter. Cover again and leave to stand for
a further 20 minutes. Place a 3 inch metal pastry cutter into a hot
greased fry pan. Pour in about table spoon of the batter to cover the base
thinly. Cook until the top is set and the bubbles have burst. Remove it
from the ring, turn the crumpet over and cook the other side for 2 or 3
minutes only. It should just colour slightly. Cool on a wire rack. Eat
them now, or leave to go cold and toast them until brown on both sides.
Spread with lots of good butter and enjoy:) From Ron’s Plaice in
Blackpool:)

From: Recipes

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Sauce for Poultry

Recipe By : Terry Pogue/tpogue@idsonline.com
Serving Size : 1 Preparation Time :0:00
Categories : Sauces And Condiments

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup white wine
1/2 cup chicken broth
1 tablespoon tomato paste
2 tablespoons honey
1 bag fresh cranberries
1 tablespoon butter

Cook everything and after it has reduced add the tablespoon of butter. This is
very nice for Cornish Game Hens

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Per serving: 366 Calories; 13g Fat (34% calories from fat); 7g Protein; 51g
Carbohydrate; 32mg Cholesterol; 914mg Sodium

Double Chocolate Refrigerator Cookies

Recipe By :
Serving Size : 96 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon cinnamon
1 cup butter or margarine — softened
1 cup sugar
1 cup packed brown sugar
4 ounces semisweet chocolate — melted
1 egg
1 teaspoon vanilla extract
2 cups semisweet chocolate mini chips

Combine flour, baking powder, salt, soda and cinnamon;
set aside. Cream butter or margarine and sugars. Beat in
melted chocolate, egg and vanilla until light and fluffy.
Stir in flour mixture and chocolate chips just until
blended. Shape into three 8″ rolls. If dough is too soft,
chill slightly before rolling. Wrap in waxed paper or
plastic wrap and then with aluminum foil. chill several
hours or overnight. Preheat oven to 375 degrees. Cut
rolls into 1/4″ slices with sharp knife. Bake on ungreased
baking sheet 8 to 10 minutes. Cool on wire rack.
Note: If rolls are wrapped tightly, they will keep
refrigerated for a week to 10 days or frozen for 2 months.

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Beef Kwangton

Recipe By : American Recipe Collection, The Master Chefs
Institute/Bobb1744@aol.com
Serving Size : 4 Preparation Time :0:00
Categories : Beef Chinese
Main Dishes Mushrooms
Pea Pods

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 tablespoons peanut oil
1 slice fresh ginger root — 1/2″ thick
1 pound beef — in thin strips
4 ounces bamboo shoots — sliced
4 ounces button mushrooms — sliced
3 ounces snow peas
1/2 cup chicken broth
2 tablespoons oyster sauce
1/2 teaspoon soy sauce
1/4 teaspoon seasame oil
1/4 teaspoon sugar
1/2 teaspoon cornstarch — mixed with
1/2 teaspoon water

Preheat a wok or frying pan and add the oil. Add the ginger and stir to add
flavor to the oil. Discard the ginger and addthe beef slices. Stir fry for
about 2 minutes. Add the bamboo shoots, mushrooms, snow peas and chicken
broth. Cover and cook for 2 minutes. Sitr in oyster sauce, soy sauce, sesame
oil and sugar. Thicken with the cornstarch blend and serve immediately with
rice.

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NOTES : Recipe from Imperial Palace, Grant Stee, San Francisco, California,
Prop: Tommy Toy.

OLD-FASHIONED WHEAT BREAD

Recipe By : =

Serving Size : 1 Preparation Time :0:00
Categories : Breadmaker Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–BETH LANE—–
—–ONE POUND LOAF—–
3/4 cup Water
1 1/2 tablespoon Canola Oil
1 1/2 tablespoon Maple Syrup
1 2/3 cup Unbleached All-Purpose Flour
1/3 cup Whole Wheat Flour
2 tablespoon Powdered Milk
1 teaspoon Fine Sea Salt
1 1/2 teaspoon Active Dry Yeast

Put all the ingredients in the inner pan in the order listed, or in the r=
everse order if the manual for your machine specifies dry ingredients fir=
st andliquids last. Select Basic Wheat cycle, LIGHT SETTING (or the quiva=
lent setting for your machine. Push Start.

Recipe from The Breadman’s Healthy Bread Book by George Burnett.

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Oriental Bar-B-Q Pork Tenderloin BBS XFVF35A

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Chinese Pork

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 pound Pork Tenderloin (boneless)
1 tablespoon Ground Ginger (fresh)
1 1/3 cup Soy Sauce
1 tablespoon MSG (if desired)
2/3 cup Oriental Toasted Sesame Oil
19 ounce Bottled Bar-B-Q Sauce
4 Minced garlic cloves (large)

Trim pork tenderloin of all fat (the sesame oil will prevent burning on the
grill. Combine 1/3 c soy sauce, 1/3 c sesame oil, 3 minced garlic cloves,
ginger, and MSG (if used) in a deep bowl and mix well (make sure the ginger is
not not clumping. Place pork into marinade and place in refrigerator for 6 to
8 hours (over- night if you prefer). Remove pork from marinade and place on
covered grill. Add wet wood to grill firepan to insure adequate supply of
smoke. Prepare sauce: Combine bar-b-q sauce, 1/3 c sesame oil, 1/3 c soy sauce
and 1 minced garlic clove in a bowl and mix well. Serve over sliced pork
tenderloins.

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Title: RICH APPLE BUTTER
Categories: Condiments, Jams
Yield: 10 servings

4 lb Cooking apples
2 c Cider
3 c Granulated sugar
2 ts Ground cinnamon
1 ts Ground cloves
1/8 ts Ground allspice

Servings: 10

Stem and quarter apples; do not peel. Cook apples and
cider, covered, in crockpot on LOW for 10 hours. Add
sugar and spices and continue cooking for 1 hour. Pour
into hot sterilized jars. Store in a cool dry place.
Or, pour into freezer containers and freeze. Makes ten
6 oz jars.

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Title: Shrimp with Chili Sauce
Categories: Seafood, Oriental, Wok
Yield: 3 servings

1/2 lb Shrimp, shelled deveined
1 Onion, sliced thinly
3 tb Chili sauce
Salt
3 tb Oil

1. Prepare shrimp and onion.

2. Heat oil in wok to smoking point. Stir fry shrimp and onions in it
for about 2 minutes. Add salt and chili sauce. Stir everything
together and cook about 2-3 minutes longer.

NOTE: Shrimp do not require a great deal of cooking time, so do not
overcook as they will have a tendency to become “tougher” in texture.

MMMMM

PUS POCKETS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Kids Misc
Halloween

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 sm Pitas
8 oz Mozzarella cheese — shredded
Ketchup

Recipe by: Creepy Cuisine, Lucy Munroe
Preheat the oven to 350 degrees. Slit open each
pita along 1/4 of its edge to make a pocket, and spoon
1/2 cup shredded cheese into each one. Place the
stuffed pitas on an ungreased cookie sheet. Bake for
15 minutes, or until the pitas turn golden brown.
Remove from the oven. With a knife, poke a hole in the
top of each pita. Carefully squeeze pitas, they’ll be
hot, until a little melted cheese oozes out of the
hole. Dab ketchup around the hole and arrange on a
platter. Now you can not only pick your pimples, but
you can eat them too!
Penny Halsey (ATBN65B).

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Title: PARSLIED NOODLES
Categories: Pasta, Diabetic
Yield: 9 servings

6 oz Medium egg noodles, uncooked
1/4 c Reduced-calorie margarine,
-melted
2 tb Chopped fresh parsley
Dash of garlic prowder
2 tb Grated Parmesan cheese

Cook noodles according to package directions,
omitting salt and fat; drain well. Pour margarine
over noodles.
Add parsley and garlic powder; toss gently to coat.
Sprinkle with cheese. Yield: 9 servings.

Nutritional information per 1/3 cup serving:
calories – 94, protein – 3 gm., fat – 3 gm.,
carbohydrates – 13 gm., cholesterol – 17 mg., sodium-
164 mg., fiber – 1 gm. Diabetic Food Exchanges:
Starch – 1, Fat – 1/2.

FROM: The Complete Step-by-Step Diabetic Cookbook,
from Oxmoor House, copyright 1995. ISBN:
0-8487-1431-8. Formatted to MM by Trish McKenna
11/19/95. Submitted By “LISA (POOH) CRAWFORD IN
PERRINE, FLORIDA” On SUN, 19
NOV 1995 234142 -0500 (EST)

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