Title: Old-Time Popcorn Balls
Categories: Candies, Desserts
Yield: 13 Servings

20 c Popcorn (1 cup unpopped)
2 c Sugar
1 c Water
1/2 c Light corn syrup
1 ts Vinegar
1/2 ts Salt
1 ts Vanilla

Preheat oven to 300. Remove all unpopped kernels from popped corn. Put
popcorn in a large roasting pan; keep warm in oven. Butter the sides
of a 2-quart saucepan. In it combine sugar, water, corn syrup,
vinegar, and salt. Cook to 270 deg (soft-crack stage), stirring
frequently (mixture should boil gently over entire surface). Remove
from heat; stir in vanilla. Slowly pour mixture over hot popcorn.
Stir just until mixed. Butter hands; using a buttered cup, sccop up
popcorn mixture. Shape with buttered hands into 2-1/2 to 3-inch balls.

From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$
71511,2253, GT Cookbook echo moderator at net/node 004/005

MMMMM

BEST CRANBERRY MUFFINS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Butter
1 1/2 c Unsifted flour
2 ts Baking powder
1/2 ts Salt
1/2 c Sugar
1 lg Egg
1/2 c Milk
1 c Fresh cranberries
2 tb Sugar
1/4 ts Cinnamon

Stir flour to aerate. Mix the 2 tablespoons sugar
with cinnamon. Coarsely chop cranberries with knife.

Generously butter a 12 cup muffin pan.

In a small saucepan or skillet, melt butter; set
aside to cool.

In a medium mixing bowl, with a fork, thoroughly stir
together the flour, baking powder, salt and sugar.

In a small mixing bowl beat egg enough to combine
yolk and white; beat in milk and melted butter. Add
to flour mixture; stir quickly and lightly just until
flour is almost dampened. Add cranberries; lightly
stir in; do not beat.

Using a large metal spoon, spoon batter into prepared
muffin-pan cups, filling each slightly more than half
full. Sprinkle 1/2 teaspoon cinnamon-sugar over batter
in each cup.

Bake in a preheated 375~ oven until golden brown and
a cake tester inserted in the center comes out clean –
20 to 25 minutes.

If muffins are to be held 10 to 15 minutes before
serving, tip them in the pan to prevent steaming and
keep in a warm oven. To reheat cold muffins, place
them in a covered pan or a closed paper bag in a
preheated 350~ oven for 10 minutes.

– – – – – – – – – – – – – – – – – –

Pumpkin and Chocolate Chiffon Pie

Recipe By : Rich Bails
Serving Size : 1 Preparation Time :0:00
Categories : Pies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Crust:
2 tablespoons Crisco shortening
1 cup semi-sweet chocolate morsels
1 cup finely chopped nuts
Filling:
1 envelope unflavored gelatin
1/4 cup sugar
1 cup canned pumpkin
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon grated nutmeg
1/2 cup heavy cream, whipped
2 eggs, separated
1 teaspoon vanilla extract
1/2 cup sugar
chocolate shavings, for garnish

Melt the chocolate morsels and Crisco over hot, but not
boiling, water in a double boiler. Mix well. Stir in
walnuts. Press over bottom sides of a foil-lined 9″ or
10″ pie pan. Chill in refrigerator until firm (about 1
hour). Lift shell from pie pan, peel off foil and replace
in pie pan. Fill with pumpkin chiffon filling.

In a large sauce pan, combine sugar, gelatin, salt, cinnamon
and nutmeg. Stir in milk, egg yolks and pumpkin. Cook over
medium heat until mixture boils and gelatin dissolves.
Remove from heat. Add vanilla extract. Transfer mixture to
a small bowl. Chill over ice bath until mixture mounds from
spoon, about 30 minutes. In small bowl, beat egg whites
until soft peaks form. Fold into pumpkin mixture with
whipped cream. Pour mixture into choco-walnut crust. Chill
until firm (about 1 hour). Garnish with chocolate shavings,
if desired.

– – – – – – – – – – – – – – – – – –

From: Michelle Dick

From Now and Zen Epicure

CHICKEN BROTH POWDER

1 cup “good tasting” nutritional yeast flakes
1 T salt
1/2 t ground ginger
1/2 t turmeric
1 t ground black pepper
1 t marjoram
1 t tarragon
1 t paprika
1 t rosemary
2 t sage
2 t celery seed
2 t thyme
2 t garlic powder
2 t onion powder

QUAKER’S: LEMON BLUEBERRY OATMEAL MUFFINS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–TOPPING—–
1/4 c QUAKER Oats uncooked
-(quick or old fashioned)
2 tb Granulated sugar
—–MUFFINS—–
1 1/2 c QUAKER Oats uncooked
-(quick or old fashioned)
1 c All-purpose flour
1/2 c Granulated sugar
1 tb Baking powder
1/4 ts Salt (optl)
1 c Skim milk
2 Egg whites or
-1 egg, slightly beaten
2 tb Vegetable oil
1 t Grated lemon peel
1 t Vanilla
1 c Blueberries
-fresh or frozen

Heat oven to 400 F. Line 12 muffin cups with paper
baking cups or spray bottoms only with no-stick
cooking spray. For topping, combine 1/4 cup oats and
sugar; mix well. Set aside. For muffins, combine
1-1/2 cups oats, and remaining dry ingredients; mix
well. Add combined milk, egg whites, oil, lemon peel
and vanilla, mixing just until dry ingredients are
moistened. Gently stir in blueberries. Fill muffin
cups almost full. Sprinkle with reserved topping,
patting gently. Bake 20 to 24 minutes or until light
golden brown. Let muffins stand a few minutes;
remove from pan.

Nutrition Information: 1 muffin Calories 160,
Calories From Fat 27, Total Fat 3g, Saturated Fat 0g,
Cholesterol 0mg, Sodium 140mg, Total Carbohydrates
29g, Dietary Fiber 2g, Protein 4g

Note for Jumbo Muffins: Heat oven to 400 F. Line 6
jumbo muffin cup with paper baking cups or spray
bottoms only with no-stick cooking spray. For topping,
combine 2 tablespoons old fashioned oats and 1
tablespoon granulated sugar; set aside. Proceed as
recipe directs except bake muffins 28 to 32 minutes or
light golden brown. Let muffins stand a few minutes;
remove from pan.

– – – – – – – – – – – – – – – – – –

Meringue Cookies

2 Egg Whites
1/8 tsp. Salt
1/8 tsp. Cream of Tarter
1 tsp. vanilla
3/4 cup sugar
6 oz.pkg. semi-sweet chocolate chips

Beat egg whites, salt and cream of tartar until very firm. Gradually
add sugar and mix. Fold in Chocolate chips. To prevent burning you
can bake on an air-space cookie sheet or put brown grocery bag on
regular cookie sheet. Drop by teaspoon fulls on pan.
Bake 300 degrees for 25 minutes. They should only be lightly browned.

This recipe can be doubled, but if you do that don’t double the
chocolate chips. Best if used in a few days.

Title: Pumpkin Soup with Shrimp *
Categories: Soups, Seafood, Restaurant, German
Yield: 8 servings

——————————PATTI – VDRJ67A——————————
2 tb Unsalted butter
1 lg Yellow onion; chopped
1 sm Leek; white part, slice
– thin
1 sm Carrot; chopped
1 cl Garlic; minced
1/2 Fresh jalapeno pepper; seed
– minced
5 c Beef broth
2 Whole allspice
1 1/2 ts Curry powder
1 lb Solid pack pumpkin
14 oz Unsweetened coconut milk *
1/2 c Heavy cream
2 tb Fresh lime juice
1 tb Light brown sugar; packed
1 tb White wine vinegar
1 1/4 lb Small shrimp; shell, devein
– cut into 1/2″ pieces

In heavy skillet melt butter over moderate heat and cook onion, leek,
carrot, garlic and jalapeno, stirring, 5 minutes. Reduce heat to very low
and cook, covered, stirring occasionally, for 45 minutes. While vegetables
are cooking, in a 6 quart heavy pan, bring broth to a boil with allspice
and curry powder, skimming froth. Stir in vegetables, pumpkin and coconut
milk and simmer, uncovered, stirring occasionally, until thickened, about
30 minutes. Discard allspice. In a blender puree soup in batches and return
to pan. Stir in remaining ingredients and salt to taste; simmer, uncovered,
stirring occasionally, untilshrimp are just cooked through, about 5
minutes.

* Available at Asian markets and many specialty shops – some supermarkets.

SOURCE: Gourmet Magazine, November 1995.
: Orangerie, Hotel Nassauer Hof, Wiesbaden, Germany.

—–

DROP BISCUITS (USING BISCUIT MIX)

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Biscuit mix (see recipe)
1/3 c Water

8 biscuits 96 calories per biscuit

1. Preheat oven to 425øF (hot).

2. Lightly grease baking sheet.

3. Stir mix and water together. Mix well.

4. Drop dough by tablespoon onto baking sheet to form 8
biscuits.

5. Bake until lightly browned–about 12 minutes.

* Thrifty Meals for Two: Making Food Dollars Count
* USDA Home and Garden Bulletin Number 244

– – – – – – – – – – – – – – – – – –

Title: SPICY GLAZED ORIENTAL WINGS
Categories: Chinese, Chicken, Wings
Yield: 1 servings

1 lb Chicken Wings
2 tb Oil
2 Garlic Cloves, chopped fine
2 tb Brown Sugar
1 1/2 ts Dried Mustard
Red Pepper Flakes to taste
1/4 c Beer
2 tb Low Salt Soy Sauce
1/2 ts Sesame Oil (opt)
Sesame Seeds (opt)

Lay wings in a single layer and brush with oil and
bake 1 hour in a preheated 375oF oven. In a lightly
greased skillet, add garlic, brown sugar, red pepper
flakes, dried mustard and soy sauce. Heat and add
beer. Add baked wings and raise heat and simmer hard
cook about 10 minutes until coated and well glazed.
Sprinkle with sesame oil and seeds.

Source: “The Yankee Kitchen” 04-08-93 [#4] Marion

—–

Ambrosia Waldorf Salad

Recipe By : , Aug/Sept ’94/Roberta Banghart
Serving Size : 14 Preparation Time :0:00
Categories : Apples Fruit
Nuts Pineapple
Salads Cranberries

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups fresh or frozen cranberry halves
1/2 cup sugar
3 cups miniature marshmallows
2 cups diced unpeeled apples
1 cup seedless green grapes — halved
3/4 cup chopped pecans
20 ounce can pineapple tidbits — drained
1 cup heavy cream — whipped
shredded or flaked coconut

Combine cranberries and sugar. In a large bowl, combine the marshmallows,
apples, grapes, pecans and pineapple. Add cranberriesand mix well. Fold in
whipped cream. Cover and chill. Sprinkle with coconut before serving. MC
formatting by bobbi744@sojourn.com

– – – – – – – – – – – – – – – – – –