BUTTERMILK BRAN BLUEBERRY MUFFINS

Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c Natural bran
2 c Whole-wheat flour
1/2 c Granulated sugar
1 tb Baking powder
1 t Baking soda
2 Eggs, beaten
2 c Buttermilk
1/3 c Vegetable oil
1/2 c Molasses
1 c Blueberries, fresh or frozen

In large mixing bowl, mix together bran, flour, sugar,
baking powder and baking soda. In another bowl,
combine eggs, buttermilk, oil and molasses; pour into
bran mixture and stir just enough to moisten. Do not
overmix. Fold in blueberries (do not thaw if frozen).

Spoon into nonstick or paper-lined large muffin tins
filling almost to top. Bake at 375F for about 25 min
or until firm to touch. Remove from oven and let
stand for 2 min before removing muffins from tin.
Makes about 20-24.

160 calories per muffin (20) 5 g fat 31 mg cholesterol
111 mg sodium 5 g protein 29 g carbohydrate GOOD:
niacin, iron EXCELLENT: fiber

1 starch choice, 1 fruit, 2 fat The Lighthearted
Cookbook, Anne Lindsay, Canadian Heart Foundation
shared by Elizabeth Rodier March 93

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Title: GOOD HUNGARIAN GOULASH
Categories: Soups/stews, Hungary, Presscooker
Yield: 4 Servings

9 oz Onions
5 oz Smoked bacon, finely diced
1/2 ts Paprika
7 oz Lean beef, cut into small
-pieces
Potatoes
Salt
Marjoram
Caraway seeds
Garlic (optional)

In pressure cooker bottom, saute onion and bacon; add garlic if
desired. Stir in paprika and immediately add not quite 1 1/4 cup
water. Add beef, potatoes, salt, marjoram and crushed caraway seeds.
Put on lid, and pressure-cook for 15 minutes.

Makes 4 servings.

From: Donauland Kochbuch, Vienna, 1967

Posted by Karin Brewer. Courtesy of Fred Peters.

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Title: STRAWBERRY SPRING SALAD
Categories: Salads
Yield: 4 Servings

3 tb White wine vinegar
3 tb Water
1 tb Honey
2 tb Extra-virgin olive oil
1/8 ts Salt
1/8 ts Pepper
3 c Strawberries, quartered
10 oz Italian Blend salad greens
4 ts Pine nuts, roasted

Combine first 6 ingredients and stir well with a whisk. Combine
strawberries and green. Add the vinegar mix; toss to coat. Sprinkle
with nuts.

I used slivered toasted almonds and added some finely diced red
onion. It was very good and so easy to make.

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BUTTONS AND BOW KNOTS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Biscuit mix (w/baking
-powder)
1/3 c Half and half or milk
2 tb Sugar
1 Egg
1 t Nutmeg
1/4 c Butter, melted
1/2 ts Cinnamon

Heat oven to 400 degrees. Mix together first six
ingredients. Beat vigorously Gently smooth dough into
a ball on lightly floured board. Knead five times.
Roll dough 1/2-inch thick. Cut with floured doughnut
cutter. To make bow knots, hold opposite sides of each
doughnut ring with fingers and twist to form a figure
8. Place holes (buttons) and bow knots on ungreased
baking sheet. Bake 8 to 10 minutes. Immediately dip
each button and bow knot into melted butter, then into
sugar, coating all sides. Serve warm. Makes 8 buttons
and bow knots or 8 doughnuts.

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Title: CHINESE FIRE POT
Categories: Chinese
Yield: 8 servings

1 lb Boneless beef sirloin
-=OR=- beef round
1 lb Boned chicken breasts
1 lb Fish fillets
1 lb Medium shrimp
1 lb Chinese cabbage
1/2 lb Fresh forest mushrooms
-=OR=- Cultivated mushrooms
Lemon juice
2 pk Enoki mushrooms
-(3 1/2-oz packages)
3/4 lb Chinese pea pods
2 bn Green onions
2 bn Spinach
8 oz Canned water chestnuts
– drained and sliced
8 oz Canned bamboo shoots
– drained and sliced
4 cn Chicken broth
-(13 3/4-oz cans)
Sweet-and-sour sauce
Soy sauce
Prepared hot Chinese mustard
1/4 lb Fine egg noodles; cooked
Cilantro or chives; chopped
– (optional)

It is not necessary to use all ingredients listed here
as long as you offer an interesting blend of meats,
fish and vegetables. Other meats and vegetables can be
substituted, if desired.

Place beef, chicken and fish in freezer and chill
until firm to touch but not frozen. Slice beef and
chicken in strips 1/4-inch thick and about 2 inches
long. Cut fish into 3/4-inch cubes. Shell and devein
shrimp. Chop cabbage into bite-size chunks. Clean
mushrooms. If using forest mushrooms, remove and
discard stems. Slice mushrooms and sprinkle with lemon
juice. Cut off and discard root portion of enoki
mushrooms and separate clusters as much as possible.
Wash, trim ends and string pea pods. Clean green
onions and cut in halves lengthwise, including green
portion. Cut into 2-inch lengths. Clean spinach and
discard thick stems. To serve, arrange beef, chicken,
fish, shrimp, cabbage, forest mushrooms, enoki
mushrooms, snow peas, green onions, spinach leaves,
water chestnuts and bamboo shoots in individual rows
on large platters or serving plates. Bring broth to
boil. Place heating unit under Chinese hot pot and
pour boiling broth into hot-pot bowl. Using Chinese
wire ladle and chopsticks or fondue forks, each person
places whatever ingredients are desired into hot broth
to poach. When cooked (this will take only a few
moments), ingredients are then dipped into
sweet-and-sour sauce, soy sauce or hot mustard as
desired, and eaten with noodles, adding cilantro, if
desired.

Note: The special pot needed can be purchased at
Chinese shops.

(C) 1992 The Los Angeles Times

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Dry Rub #10

Recipe By : GRILLIN’ CHILLIN’ SHOW #GR3624
Serving Size : 1 Preparation Time :0:00
Categories : Rubs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup New Mexican chiles — dried,crushed
1/2 cup Anchos — dried, ground
3 tablespoons salt
1 tablespoon fresh thyme
1 tablespoon dry mustard

Combine all the ingredients and reserve.

Copyright, 1996, TV FOOD NETWORK, G.P., All Rights

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FISH SOUP (KAKAVIA)

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups/stews Greek
Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Karen Mintzias
1 1/2 kg Fish trimmings
3 l Water
Salt
Whole peppercorns
2 lg Onions — chopped
2 Garlic cloves — crushed
2 Leeks (optional)
— white part only
1 c Chopped carrot
1 c Chopped celery (with leaves)
1/2 c Olive oil
2 c Chopped, peeled tomatoes
2 Bay leaves
4 Sprigs parsley
1 Sprig thyme
750 g Potatoes — peeled sliced
Parsley — chopped
—–FISH (SEE NOTE—–
1 1/2 kg Mixed whole fish
500 g Green lobster tails
500 g Large green prawns
2 tb Lemon juice

Obtain from the fishmonger fish trimmings such as
heads and backbones. Rinse well and place in a large
pot. Add water, salt and 1/2 teaspoon peppercorns and
simmer for 2 hours. Strain stock and reserve.

Gently fry onion, garlic, chopped leeks, carrots and
celery in oil for 10 minutes. Add chopped tomatoes,
herbs tied into a bunch and reserved fish stock.
Season well with salt and freshly ground pepper.
Cover and simmer for 30 minutes. Add potatoes and
boil for 5 minutes.

Reduce heat, add fish pieces and simmer 3 minutes,
then add lobster pieces and prawns and simmer for 7-10
minutes until prawns turn pink and lobster meat is
cooked. Do not boil when shellfish are added for they
will toughen.

Pile fish, shellfish and potatoes in a serving dish,
sprinkle with chopped parsley and keep hot.

Serve soup in a tureen as a first course with crusty
bread, then follow with seafoods and potatoes served
with lemon wedges and a cruet of olive oil.
Alternatively soup, potatoes and seafoods may be
served together in deep plates.

NOTE: Fish and shellfish preparation: Fish suitable
are snapper, mullet, eel, whiting, john dory and
bream. Cut into 5 cm (2 inch) slices and sprinkle
with lemon juice. Add heads and trimmings to fish
stock. Cut rinsed lobster tails into 5 cm (2 inch)
pieces with shell on. Shell and de-vein prawns.

Source: The Greek Cookbook by Tess Mallos

Typos by: Karen Mintzias

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Title: Twinkies
Categories: Desserts
Yield: 1 servings

MMMMM—————————-CAKE———————————
2 c Flour
1 1/2 c Sugar
1 tb Baking Powder
1/2 ts Salt
1/2 c Vegetable Oil
3/4 c Cold Water
2 ts Vanilla
7 Egg Yolks
7 Egg Whites
1/2 ts Cream of tartar

MMMMM————————–FILLING——————————-
6 tb Flour (rounded)
1 1/2 c Butter Crisco mixture
1 1/2 c Sugar
1 c Cold Milk (scant)
2 ts Vanilla

*** Cake ***

In a large bowl, mix the first 4 ingredients. Make a well and add the
next 4 ingredients. Beat until smooth with a spoon and set aside.
Beat the egg whites with the cream of tartar until stiff peaks form.
Pour over egg yolk batter and fold in until well beated. Pour in an
ungreased 10×14 pan. Bake 45-50 minutes in a 350oF preheated oven.
Cool in pan. Invert in pan with cups under each corner. Cool
completely and run a knife around the edge. Remove and cut in half.

*** Filling ***

Combine the first 3 ingredients and beat on high for 5 minutes,
gradually adding the milk and vanilla. Beat 5 more minutes on high.
Spread between 2 layers. Cut to size (3×1 inch) and wrap separately

Source: “The Yankee Kitchen” 03-26-93 (#1) [Helen]

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Title: Baked Chicken Chimichangas
Categories: Mexican, Chicken, Leftovers, Baked
Yield: 6 servings

2 1/2 c Chicken; cooked, shredded
2 tb Olive oil
1/2 c Onion; chopped
2 Garlic; cloves, minced
1/2 tb Chili powder
16 oz Salsa (choice of hotness)
1/2 ts Cumin; ground
1/2 ts Cinnamon
pn Salt;(if necessary)
6 10 inch flour tortillas
-nice flexible ones. If
-stiff, warm before filling
1 c Refried beans
Olive oil (for basting)

MMMMM————————–GARNISH——————————-
-Sour Cream
-Guacamole

In large saucepan, saute onion and garlic in oil until tender. Stir
in chili powder, salsa, cumin and cinnamon. Stir in shredded
chicken. Let cool.

Heat oven to 450. Grease rimmed 15 x 10 x 1 baking pan. Working
with one tortilla at a time, spoon a heaping tablespoon of beans down
center of each tortilla. Top with a scant 1/2 cup of the chicken
mixture. Fold up the bottom, top and sides of tortilla; secure with
wooden toothpicks if necessary.

Place chimichangas in greased baking pan, seam side down. Brush all
sides with the oil.

Bake 20 to 25 minutes or until golden brown and crisp, turning every 5
minutes.

Serving suggestions: Mexican Rice, and Bean/Corn Side Dish

Variation out of ChiChi cook book

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Title: ORIENTAL VEGETABLES
Categories: Chinese, Vegetables
Yield: 6 servings

1 tb Vegetable oil
1/2 ts Sesame oil
1/8 ts Dried crushed red pepper
1/4 lb Fresh trimmed pea pods
1 c Thin sliced bok choy
1/4 c Chicken broth/water
1/2 c Enoki mushrooms
Soy sauce
2 Connected microwave safe
-paper towel sheets

Combine vegetable oil, sesame oil and red pepper.
Microwave on high 1-2 minutes, or until hot. Add pea
pods and bok choy. Toss to coat. Place vegetables on
perforation of towel. Fold long sides toward center,
enclosing food. Fold both ends toward center,
overlapping on food. Place packet on microwave safe
plate, perforated side up. Pour chicken broth evenly
over packet. Microwave on high 5-7 minutes or until
vegetables are tender crisp, rotate plate once. Stand
for 2 minutes. Open packet along perforations. Stir in
mushrooms. Sprinkle with soy sauce.

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