CURRANT-BRAN MUFFIES

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/3 c All-Bran cereal
1 1/3 c Flour
1 t Baking powder
1/4 ts Baking soda
1/8 ts Salt
1/3 c Sugar
3/4 c Low-fat buttermilk
2 ea Large egg whites
2 tb Safflower oil
1 tb Molasses
1/2 c Currants

Combine cereal, flour, baking powder, baking soda,
salt and sugar in 1- quart mixing bowl. Mix well. Add
buttermilk, egg whites, safflower oil and molasses.
Stir to combine (disregard any small lumps). Stir in
currants. Chill, covered airtight, at least 4 hours to
thicken. Drop 2 TBS thickened batter, 2 inches apart,
onto greased baking sheets. Sprinkle with more cereal,
if desired. Bake in center of 425-degree oven until
tops have taken slight tinge and edges are very
lightly browned, abou 8-9 minutes, rotating pans if
browning irregularly. Do not overbake. Cool o racks.
Makes 16 (3-inch) muffies.

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Caramel Corn

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Holiday Gift Giving Recipes Snacks

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 cups popped popcorn
(about 3/4 cup unpopped kernels)
1 cup dry roasted peanuts
(or your choice of nuts)
1 cup brown sugar — packed
3/4 cup butter (NO SUBSTITUTES)
1/4 cup light corn syrup
1/4 teaspoon baking soda
1/4 teaspoon salt

Combine popped popcorn and peanuts in a large roasting pan; keep warm in a
300 oven while preparing syrup.

Combine brown sugar, butter, corn syrup and salt in a heavy 2 quart saucepan.
Bring to boiling over medium heat, stirring almost constantly. Boil gently
over entire surface for 5 minutes, stirring occasionally. Remove from heat;
stir in baking soda. Pour over popcorn and peanuts. Mix well.

Bake in a 300 oven for 20 minutes, stirring once after 15 minutes.
Immediately spread out popcorn mixture on a large piece of foil; cool
completely. Break into cluster. Store tightly covered. Makes about 11
cups.

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Pumpernickel Pus Lumps^

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Halloween

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 3/4 ounces Jar capers
4 ounces Tub whipped cream cheese
8 slices Pumpernickel bread
—–TOOLS—–
Colander
Bowl
Spoon
Toaster
Bread knife

Carefully drain the capers through a colander over the sink. Place the drained
capers through a bowl.

Scoop the cream cheese into the bowl of capers and mix gently.

Toast the bread. Spread each slice with a generous glop of pus lumps and
serve,
open faced, immediately.
Serves 4 infectous friends.

From the Book: Gross Grub by Cheryl Porter Random House ISBN 0-679-86693-0
Shared by Carolyn Shaw 10-95

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RISOTTO WITH GORGONZOLA AND PISTACHIOS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Italian Rice

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Olive Oil
1/2 sm Onion — finely chopped
3/4 c Arborio Rice
1/2 c Dry White Wine
2 3/4 c Chicken Stock — (approx)
1/3 c Crumbled Gorgonzola Cheese
Freshly Ground Black Pepper
To taste
1/2 c Freshly Grated Parmesan
3 tb Unsalted Butter
4 tb Shelled Pistachios — finely
Chopped

Heat oil in heavy saucepan over medium heat. Saute
onion until translucent, about 3 minutes. Add rice and
stir 1 minute. Add wine and stir until liquid has
evaporated.

Meanwhile, heat chicken stock to a low simmer in a
separate saucepan. Reduce heat, cover and keep warm.

Add 1/2 cup stock to rice and simmer until liquid is
absorbed, stirring frequently. Continue adding
remaining stock, 1/2 cup at a time, in the same
fashion, allowing each addition to be completely
absorbed before adding more. This should take about 30
minutes. The rice will be done when tender but still
slightly firm to the bite on the inside. Don’t allow
it to overcook and keep in mind you may not need to
add all of the stock and you may find you need a bit
more.

Add Gorgonzola and stir until melted. Remove from
heat. Season with pepper. Stir in Parmesan, butter and
3 Tbs of pistachios. Transfer to serving dish.
Sprinkle with remaining pistachios

Recipe By :

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FG BEER AND CHEDDAR SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Peanut oil
1 c Carrots — chopped
1 c Onions — chopped
1 c Celery — chopped
6 oz Chicken broth
Salt and pepper to taste
1/2 ts Dry mustard
2 tb Worcestershire sauce
1/4 ts Tabasco
1 c Sharp cheddar cheese
2 tb Flour
Sausages or hot dogs — sliced
12 oz Beer

Saute carrots, onions, and celery in peanut oil. Add
chicken broth, cover and simmer for 1 hour. Add
spices. Mix flour with cheese and add. Stir until
cheese melted and add sausages. Add beer. Simmer.
Serve with homemade bread.

SOURCE: Frugarl Gourmet TV show

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Title: Moist Cranberry/apple Cookies
Categories: Cookies
Yield: 48 Servings

1/2 c Butter or margarine
1 c Brown sugar, packed
3/4 c Sugar
1 Egg
1/4 c Milk
2 c All-purpose flour
1 ts Baking powder
1 ts Ground cinnamon
1/2 ts Salt
1 ts Grated orange rind
1 1/2 c Apples; peel/chop
1 c Cranberries; chopped

Recipe by: Jo Merrill Cream butter and sugar; beat in egg and milk. Sift
together flour, baking powder, cinnamon and salt. Stir into butter mixture
until well blended. Stir in orange rind, apples and cranberries. Drop by
teaspoons onto greased cookie sheets. Bake in preheated 375 degree oven for
12-15 minutes. Makes about 48 cookies.
Jo Merrill

—–

Fish Stew

Recipe By : New Crockery Cooker Cookbook, Better Homes and Gardens
Serving Size : 4 Preparation Time :0:00
Categories : Fish/Seafood Low Fat
Main Dishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
16 Oz Sole Fillets — Or Frozen Haddock
2 Med Potatoes — Peel, Finely Chopped
2 Med Carrots — Finely Chopped
1/4 C Parsley — Snipped
1 Bay Leaf
1 Tbsp Tapioca — Quick Cooking Kind
1 Tsp Sugar
1/4 Tsp Salt
1/4 Tsp Dried Basil — Crushed
16 Oz Canned Tomatoes — Chopped, Undrained
14 1/2 Oz Nonfat Chicken Broth
8 Oz Tomato Sauce
1/4 C Sherry — Or Water
1/8 Tsp Pepper

Don’t worry about completely thawing the fish. It goes into the cooker
partially frozen.

Let fish stand at room temp while preparing other ingredients. In a 3 1/2,
4, 5 or 6 qt crockery cooker combine potatoes, carrots, parsley, bay leaf,
tapioca, sugar, salt, basil, and 1/8 t pepper. Stir in undrained tomatoes,
chicken broth, tomato sauce, and sherry or water.

Halve block of fish crosswise; place halves in the cooker. Cover; cook on
low heat setting for 10 – 12 hrs or on high heat setting for 3 1/2 – 4 hrs.
Remove bay leaf. Break fish into bite size chunks with a fork.

Makes 4 servings.

Entered into MasterCook and tested for you by Reggie Dwork reggie@reggie.com

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NOTES : Cal 211.9
Fat 1.3g
Carbs 26.2g
Fiber 4.1g
Protein 21.7g
Sodium 880mg
CFF 5.6%

COLD ORZO SALAD WITH SHRIMP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Salads Pasta
Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Raw orzo
– cooked until tender
– and drained
10 oz Frozen tiny peas
– quickly cooked drained
8 oz Pitted black olives
– thinly sliced
2 lg Red bell peppers
– seeds membranes removed
– finely chopped
3/4 lb Med-small shrimp — peeled,
– deveined and cooked,
– cut into thirds
– (remove a few whole
– for garnish)
1 md Red onion
– peeled and finely chopped
1/2 c Minced flat-leaf parsley
3/4 c Extra virgin olive oil
5 tb Red wine vinegar
1/2 Garlic clove
– peeled and minced
Salt
Freshly ground black pepper
Cherry tomatoes — for garnish
Olive slices — for garnish

IN A LARGE MIXING BOWL, toss together the orzo, peas, olives, peppers,
shrimp, onion and parsley. Pour the olive oil over the salad and mix well.
Add the vinegar, garlic, salt and pepper and taste to adjust the
seasonings, adding more vinegar or oil sparingly as needed. Don’t make the
salad too moist. Spoon the mixture into a mixing bowl just large enough to
hold the salad, packing it down slightly, cover and chill thoroughly.
Unmold the salad onto a serving platter and garnish with cherry tomatoes
and black olives. Split the reserved shrimp in half lengthwise and place
them on the top for decoration.

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TANTALIZING TEMPEH DINNER

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Vegetarian Main Dish
Easy

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 oz Dulse, dry
3 oz Chickpeas — cooked
3 oz Soybean sprouts
3 oz Broccoli flowerets — in bite-
-size pieces
3 oz Tempeh — cut into 1/2-inch
-cubes
2 tb Soy oil
1 t Onion — minced
1 t Fresh chives — chopped
1/4 ts Salt

Preheat oven to 350 degrees. Lightly grease a 4 x8
baking pan with soy oil. Soak and rinse dulse 2 or 3
times in cold water. Combine with the remaining
ingredients and mix well. Transfer to baking pan and
bake for 20 minutes.

From DEEANNE’s recipe files

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SOUPE DE SAUMON A LA CREME FROM THE CHAPARRAL

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups/stews Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–FISH STOCK—–
1/2 Onion, diced
1 Celery stalks — diced
1 c Wine, white
1 lb Fish bones
-of white-fleshed fish
1 qt Water
3 Peppercorns, black
1/2 Bay leaf
3 Parsley, sprigs
—–SOUP—–
1 qt Stock, fish
1/4 lb Salmon, diced
1/2 c Cream, whipped
Dill, fresh — chopped

ÿÿÿÿÿÿÿÿÿÿ Directions
<ÿÿÿÿÿÿÿÿ TO MAKE FISH STOCK: Simmer all ingredients for fish stock for approximately 45 minutes. Strain through cheesecloth. FOR SOUP: Bring 1 qt. fish stock to boil. Reduce heat and add the salmon. Simmer 5 min. Remove from heat. Gently stir in the cream. Place in a soup tureen or individual bowls. Sprinkle with dill. Preparation: simmer Cuisine: French Source: The Chaparral Food Group: Seafood Meals: lunch, dinner Courses: Soup Temperature: hot - - - - - - - - - - - - - - - - - -