BRAN MUFFINS III

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
15 oz Raisin Bran
5 c Flour
2 1/2 c Sugar
1 t Salt
4 ts Baking soda
1 c Oil
4 c Buttermilk
4 Eggs, beaten

Mix the dry ingredients well. Add the liquid
ingredients and mix until uniformly moist. Let stand
45 minutes.

Preheat oven to 350 degrees F. Distribute mixture
into greased muffin cups. Bake for 20 minutes.

NOTES:

* Easy and good bran muffins. Yield: Makes 4 dozen.

* These muffins freeze well and age well.

: Difficulty: easy.
: Time: 5 minutes preparation, 45 minutes waiting, 20
minutes baking. : Precision: measure the ingredients.

: Katherine Rives Albitz
: Hewlett-Packard, Ft. Collins, Colorado, USA
: hplabs!hpfcla!hpcnof!k_albitz

: Copyright (C) 1986 USENET Community Trust

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Title: BARBECUED KABOBS
Categories: Bar-b-q, Appetizers, Meats
Yield: 6 servings

2 lb Boneless pork shoulder*
3/4 c Peanut oil
1/4 c Cider vinegar
1 Garlic clove,peeled/split
1/2 t Salt
1 t Italian herbs,mixed
3 Green peppers,medium**
1 cn Pineapple chunks (16 oz)

* – cut pork shoulder into 1″ cubes.

** – seed and cut green peppers into 1″ squares.

1. Place pork cubes (1") in a nonmetal bowl.

2. Combine oil, vinegar, galic, salt and herbs, blend well, and pour
over pork cubes. Cover and refrigerate for 4 hours or more, overnight
if desired. Drain and reserve.

3. Alternately thread pork cubes, peppers (1″ square), and pineapple
chunks on metal skewers. Brush with marinade and place on barbecue
grill as far as possible over glowing coals. Broil, brushing with
marinade and turning often, for 30 to 40 minutes.

MMMMM

Title: Fruit Butter
Categories: Extras
Yield: 1 servings

1 c Butter; softened
3/4 c Strawberries; crushed
1 Lemon; juice of

Cream butter; stir in fruit and juice. Refrigerate or freeze. Keeps
well in freezer. Makes 1 1/2 cup.
NOTE: Other fresh fruit is a good substitute, such as rasberries,
blueberries, finely chopped apples or pears. Experiment!

MMMMM

Sweet Fruit Soup

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Fruits Soup

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 cups water
1/2 cup pitted prunes
1/2 cup raisins
2 medium apples — peeled and sliced
1 can pitted dark cherries
1 medium orange — peeled and sliced
1 medium lemon — sliced
3/4 cup sugar
1/4 cup quick tapioca
2″ cinnamon stick
2 cups grape juice

in saucepan combine water, prunes and raisins. Bring to boiling; reduce
heat, and simmer covered for 10 minutes. Add fruits, sugar, tapioca,
cinnamon stick and a dash of salt. Simmer, covered, 15 minutes or until
apples are tender and mixture is slightly thickened. Stir in grape juice.
Chill.

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LOBSTER FONDUE DIP

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Seafood Dips

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Butter or margarine
2 c Shredded sharp Cheddar
-Cheese
1/4 ts Red pepper sauce
1/3 c Dry white wine
5 oz Lobster cut into small
-pieces (you can use canned
-but drain well)

Serve this hot cheese dip and offer crisp cracker
dippers.

Melt butter in pan over low heat. Gradually add and
stir in cheese until cheese is melted. (Cheese butter
mixture may appear separated.) Add red pepper sauce;
slowly add wine, stirring until mixture is smooth.
Add lobster; stir until heated. Makes about 1 1/2
cups.

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Title: Kentucky Biscuits
Categories: Home Cookin,
Yield: 1

2 c all-purpose flour
2-1/2 ts baking powder
1/2 ts baking soda
ds salt
1 tb granulated sugar
1/2 c butter, margarine or
shortening
3/4 c buttermilk
1 tb melted butter
All-purpose flour
(optional)

Mix flour, baking powder, baking soda, salt, and sugar in a
mixing bowl. Cut in butter or shortening with pastry blender
until mixture resembles coarse crumbs. Add buttermilk. Mix
quickly to make soft dough. Turn out onto lightly floured
surface. Knead a few times to make a soft dough, don’t overknead
or the biscuits will be hard and dry. Roll out to a 6-by-6-inch
square. Place on ungreased baking sheet. With knife, cut dough
into 12 even portions. Do not separate. Bake at 400^ until golden
about 15 minutes. Dust with flour, if desired when biscuits come
out of the oven

MMMMM

Blender Mayonnaise

Recipe By : The Joy of Cooking
Serving Size : 1 Preparation Time :0:00
Categories : Condiments

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 egg
1 teaspoon dry mustard
1 teaspoon salt
dash cayenne pepper
1 teaspoon sugar
1/4 cup olive oi
1 cup vegetable oil
3 tablespoons lemon juice

Put in the blender container: egg, mustard, salt, cayenne, sugar and
olive oil. Cover and blend
on high until thouroughly combined.
With blender still running, take off the cover and slowly add 1/2 cup
vegetable oil, and then the
lemon juice until thouroughly blended.
Add slowly the remaning vegetable oil and blend until thick. You may
have to stop and start the
blender to stir down the mayonnaise.
Yields 13/4 cup.

Title: Confectioners’ Icing
Categories: Cookies
Yield: 1 servings

H

For each batch, beat the white of one egg with 1/2 teaspoon cream of
tartar or salt until foamy. Gradually beat in 16 oz. of confectioner’s
sugar until stiff peaks form. Keep frosting covered with damp towel
until ready to use.

MMMMM

Title: CHRISTMAS SPIRAL BREAD
Categories: Breads
Yield: 6 servings

1 Loaf (14-16 oz) frozen sweet
-or white dough bread,
-thawed
1/3 c Chopped red candied cherries
1/3 c Chopped green candied
-cherries
1/4 c Chopped toasted slivered
-almonds
1 Slightly beaten egg white
1 Egg yolk
1 tb Water

Icing

Grease a 9 x 5 x 3-inch loaf pan. On a lightly floured
surface roll dough into a 14 x 9 inch rectangle.
Combine candied cherries, almonds and egg white.
Spread over dough. Beginning at short ends, roll each
side up jelly-roll style to center. Place dough double
roll side up in prepared pan. Cover, let rise until
loaf just comes to top of pan. Combine egg yolk and
water. Brush over loaf. Bake in 350 degree oven 25-30
minutes. Remove from pan and cool on wire rack.
Drizzle or spread with icing.

ICING: Mix 1/2 cup sifted powdered sugar and 1
teaspoon milk until smooth. Add more milk a few drops
at a time to desired consistency.

—–

Ingredients:
Two cups shredded veggies. Mixture of: mostly cabbage or bok choy,
with carrots, mushrooms, onion, whatever to taste. Pre-packaged
coleslaw mix works surprisingly well.

soy sauce
water
vinegar (white or rice)
coupla dozen wonton/dumpling skins ( I think these are just flour and water)
garlic (fresh, chopped fine, or powdered)
ginger (fresh, chopped fine, or powdered)
small bowl with water for dipping
optional: Tbsp Hunan chili paste, Tbsp plum sauce
or maybe tsp black bean sauce, tsp five spice powder or other
flavoring (use *one*)

Make the dipping sauce first and let it sit. Mix equal parts soy
sauce and vinegar, about 1/8 cup per person. Mix equal parts garlic
and ginger, about a clove’s worth per person.

Stir-fry vegetable mix in a small bit of water and soy sauce.
If you have it, add your favorite optional flavoring. I like chili paste.
Stir until translucent. Mix will taste sorta raw.

To make the dumplings, scoop about 1.5 teaspoons onto a dumpling skin
(experiment until you find the right amount.) Crunch the dumpling
into a nice shape and dip the end into the small bowl to seal it.

Dumplings may be boiled for 3-5 minutes or steamed 5-10. They are
done when they crinkle up and turn translucent.

Dip dumplings in sauce. Magic!