Title: APPLE-CARROT MUFFINS
Categories: Breads, Muffins, Vegetarian, Low fat
Yield: 9 servings

1 lg Granny Smith apple
3 md Carrots, peeled
3 Egg whites, lightly beaten
2 tb Canola oil
1/4 c Unsweetened applesauce
1/2 c Dark brown sugar
1 ts Vanilla
3/4 c Flour
1 1/2 ts Baking soda
1 1/2 ts Baking powder
1 ts Cinnamon
1/2 ts Nutmeg
1/4 ts Cloves
1/4 ts Salt
1/3 c Quick-cooking oatmeal
2/3 c Dark or golden raisins
1/2 c Grape Nuts cereal

1. Preheat oven to 350 degrees. Spray nine
regular-sized muffin cups with vegetable cooking spray
and set aside. 2. Cut the apple into quarters and
remove the core. Coarsely grate the apple and
carrots, either by hand or with a food processor.
Combine with the lightly beaten egg whites, oil,
applesauce, brown sugar and vanilla. 3. Sift together
the flour, soda, baking powder, cinnamon, nutmeg,
cloves and salt. Stir into the moist ingredients.
Add the oatmeal, raisins and cereal. Spoon in the
prepared muffin tins, filling to the top. 4. Bake 30
minutes, until the muffins test clean. Cool a few
minutes in the pan before unmolding onto a cooling
rack.

—–

Title: Butterscotch Apple Crumb Pie
Categories: Pies, Apples
Yield: 6 servings

1 1/2 ts Lemon juice
4 c Pared,sliced tart apples
1/2 c Sugar
1/4 c All-purpose flour
1 ts Cinnamon
1/8 ts Salt
1 9″ unbaked pie shell

MMMMM————————–TOPPING——————————-
1 pk 6 oz. butterscotch chips
1/4 c Butter
3/4 c All-purpose flour
1/8 ts Salt

Preheat oven to 375~. In large bowl, combine lemon juice and apples;
toss until well coated. Stir in sugar, flour, cinnamon and salt; mix
well. Turn into 9″ unbaked pie shell. Cover edges with aluminum foil.
Bake at 375~ for 20 minutes. TOPPING: Melt over hot (not boiling)
water, Nestle Butterscotch Flavored Morsels and butter; stir until
smooth. Remove from heat; stir in flour and salt. Blend until mixture
forms large crumbs. Remove foil from pie. Crumb mixture over top of
hot apples. Bake at 375~ 25 minutes longer.

MMMMM

Title: Modeling Dough
Categories: Kids
Servings: 1

1 c Flour
1 c Water
1 tb Oil
1/2 c Salt
1 ts Cream of tarter
X Food coloring

Servings: 1

Mix ingredients in a pan. Cook over medium heat until mixture pulls away
from sides of pan and becomes doughy in consistency. Knead until cool.
Model different colors of clay into any shape you can imagine. Not edible.
Can be used over and over again. Keeps three months.

MMMMM

Mushroom Chocolate Cookies

Recipe By : Source: Fresh Mushroom Cookbook by Sybil Henderson
Serving Size : 1 Preparation Time :0:00
Categories : *Try Soon! Chocolate
Cookies oDDiTieS
Drop Cookies *Haven’t tried it yet

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c butter or margarine
1 c brown sugar
1 egg
1 tsp vanilla
1/2 tsp almond extract
2 squares unswtnd. chocolate — melted (1 oz)
2 c all purpose flour
1/2 tsp soda
1/4 tsp salt
3/4 c dairy sour cream
1/2 c fine macaroon crumbs
1/2 c chopped drained maraschino cherries
1 c coarsely chopped fresh mushrooms

Cream butter and sugar until fluffy. Add egg, vanilla and almond
extract and beat thoroughly. Stir in chocolate. Sift flour, soda and
salt, and add to creamed mixture alternately with the sour cream. Mix
well and add remaining ingredients. Drop from teaspoon at least 2
inches apart on a greased cookie sheet. Bake in moderate oven (350)
for 12 minutes or until done. Remove from pan and cool. They will
stay beautifully moist and tender for days.

Note: I don’t care much for candied fruits in my baking, so I omitted
the cherries, and thought the cookies were great, and so did those who
tried them. I was careful, though, not to tell them mushrooms were
the secret ingredient.

Madwoman

– – – – – – – – – – – – – – – – – –

Per serving (excluding unknown items): 1418 Calories; 95g Fat (59% calories fro
m fat); 6g Protein; 142g Carbohydrate; 426mg Cholesterol; 1569mg Sodium

NOTES : Ok, now, before you all say “Yuck!”, give these cookies a chance. They
have a nice light, moist consistency and are actually very good.

Title: Cheddar Biscuits
Categories: Breads, Cheese/eggs
Yield: 8 servings

2 c Unbleached Flour; Sifted 1 c Cheddar; Sharp, Grated
4 ts Baking Powder 1/4 c Butter
1/2 ts Salt 2/3 c Milk

Sift the flour, baking powder, and salt together and mix with the grated
cheddar cheese. Cut the butter into the dry ingredients, add the milk and
mix quickly but thoroughly. The dough should be soft. Turn onto a
floured board and knead lightly for a few seconds. Pat to a 3/8-inch
thickness and cut. Bake on a baking sheet in a hot-oven (450 degrees F.)
about 30 minutes or until lightly browned. Serve hot.

—–

Title: Chestnut Soup
Categories: Main dish Soups Vegetables
Servings: 6

2 ts Cannola Oil
1/2 ea Onion; Md, Chopped
1 ea Carrot; Md, Sliced
1 ea Celery Stalk; Sliced
4 c Chicken Broth
1 ts Sugar
1 ea Bay Leaf
1/4 ts Leaf Basil; Dried
1/8 ts Marjoram Leaves; Dried
1/2 lb Chestnuts; Abt. 24, *
1/2 c Evaporated Skimmed Milk
3/4 c Marsala, Sherry; OR
3/4 c Chicken Broth
1 x Salt Pepper; To Taste

* Chestnuts should be roasted and shelled.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

In a large pot, heat the oil and saute the onion, carrot and celery. Add
the broth, sugar, bay leaf, basil, marjoram and chestnuts. Simmer until
the chestnuts are tender, about 25 minutes. Remove and discard the bay
leaf. Carefully transfer to a food processor or blender and puree the
mixture. Return to the pot and stir in the evaporated milk, and bring to
a boil; add the marsala, sherry or chicken broth. Season to taste with
salt and pepper. Serve hot or cold.

Each 1 Cup Serving Contains:

Tot Sat
Cal Prot Carb Fib Fat Fat Chol Sodium
————————————————————————–
205 6 G 29 G 6 G 3 G 1 G 2 Mg 38 Mg

From The Cookbook For The 90s by Helen V. Fisher

—————————————————————————–

Title: SAUERKRAUT SOUP
Categories: Jewish, Soups
Yield: 6 servings

1 tb Fat
2 lb Flank
1 1/2 c Onions; minced
Beef bones
1 lb Sauerkraut
2 qt Water
2 ts Salt
1/2 ts Pepper
1 1/2 c Potatoes; peeled cubed

Heat the fat in a saucepan. Brown the flank and
onions in it. Add the bones, sauerkraut, water, salt
and pepper. Bring to a boil and cook over low heat 2
hours. Add the potatoes and cook 20 minutes longer.
Serve with the meat as garnish.

Recipe Source: THE ART OF JEWISH COOKING by Jennie
Grossinger Published by Bantam Books, Inc. (c)
1958

—–

Title: Pork with Green Beans and Mushrooms
Categories: Pork, Oriental, Meats, Wok
Yield: 5 servings

4 c Green beans, fresh or frozen
1 1/2 c Sliced fresh mushrooms
-OR
1 c Canned mushrooms
1 c Shredded pork
1 md Onion, sliced
1 tb Soya sauce
Salt
3/4 c Water
3 tb Oil
1 1/2 tb Corn starch, dissolved in
1/2 c Water

1. Slice and prepare all ingredients.

2. Place oil in wok and heat up moderately. Add pork and onions to
wok and stir fry together two minutes. Add soya sauce, beans, salt
and 3/4 cup of water. Cover wok and cook ingredients a full 6 minutes
under medium high heat. List cover of wok several times to stir
ingredients do that all will be cooked through. Ad the end of six
minutes, add mushrooms. Cook a further 3 minutes, with wok covered.
Lift cover once or twice to stir ingredients to mix them. Mix corn
starch in 1/2 cup of water. Lift cover off wok, add starch solution
to form gravy. Shut heat off.

NOTE: Ground beef or chicken may be substituted for the meat above.

MMMMM

BASIC WHITE BREAD

Recipe By : =

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
–1 1/2 pound loaf
1/2 cup Water
5/8 cup Milk
3 cup Bread flour
1 1/2 teaspoon Salt
1 1/2 tablespoon Butter/marg/applesauce
3 tablespoon Sugar
1 1/2 teaspoon Yeast

Follow manufacturers directions..

– – – – – – – – – – – – – – – – – – =

Date: Mon, 06 Jun 94 04:19:13 EDT
From: dp661@cleveland.freenet.edu (Dr. Neal Pinckney)

Potato Pancakes

4 T oat flour (or powdered rolled oats)
1 cup shredded potatoes
4 T dried chopped onion (or 1/4 cup fresh onion)
pinch of salt and fresh ground black pepper to taste

Mix oat flour in enough water to make pancake batter.
Add onions, potatoes, salt and pepper.
Spray a 1/2 second of Pam on a non-stick pan and spread with a
paper towel. Spoon in batter to form 3 or 4 large pancakes, cook
at medium heat until bottom is golden brown with a few darker spots
(you’ll have to peek), turn over and cook other side the same.

Serve with unsweetened natural applesauce.

Each pancake (assuming four): Calories: 70.69, Fat 0.391 (5% of calories),
Carbohydrate 15.06 g (83% of calories), Protein 2.155 g (12% of calories)
Sodium 5.4 mg.