SPICY APPLE RAISIN MUFFINS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Raisin bran
1/2 c Flour
1/2 c Wheat germ – or oat bran
1/4 c Brown sugar
2 ts Baking powder
1 t Apple pie spice
1/2 ts Salt
1 t Grated lemon rind
1 c Finely chopped apple
2 Egg whites
2/3 c Apple juice
1/3 c Skim milk
3 tb Oil

In a large bowl combine cereal, flour, wheat germ,
brown sugar, baking powder, seasonings and apple; set
aside. In a small bowl combine egg whites, apple
juice, milk and oil. Mix well. Add liquid mixture to
dry ingredients; stirring just until moistened. Line
muffin cups with paper baking cups or spray bottoms
only with cooking spray; fill 2/3 full. Bake at 425
F. for 12 to 15 minutes.

per muffin: 119 Kcal 4.1g fat (0.5g sat fat) 29% CFF
210mg Na 1.8g fiber (3.3g PRO/ 4.1g FAT/ 18.9g CHO)

NOTES : 1. FAT: Try using unsweetended applesauce,
pureed prunes, or drained yogurt in place of part or
all of the oil. (with no oil, per muffin: about 91
Kcal, 0.7g fat) 2. SODIUM: Using low-sodium baking
powder would save about 60mg Na per muffin. The salt
is adding about 89mg Na to each muffin.

– – – – – – – – – – – – – – – – – –

Title: STEAMED PEARL BALLS
Categories: Appetizers, Pork, Oriental
Yield: 16 servings

3/4 c Uncooked Short Grain Rice
1 1/2 c Water
4 Dried Shiitake Mushrooms
1/2 c Hot Water
1 lb Lean, Boneless Pork
1 Egg
2 Green Onions Chopped
1/4 c Chopped Water Chestnuts
1 ts Cornstarch
1 ts Minced Gingerrot
1/4 ts Salt
1/4 ts Pepper
2 ts Low Sodium Soy Sauce

Combine Uncooked Rice 1 1/2 C. Cold Water. Let Stand
2 Hours. Drain Rice Place On Paper Towels To
Dry.Combine Mushrooms 1/2 C. Hot Water; Let Stand 15
Min. Remove Discard Mushroom Stems; Set Aside Caps.
Trim Excess Fat From Pork. With Knife Blade Process
Pork 1 Min. OR Until Finely Chopped. Add Reserved
Mushrooms, Egg Remaining Ingredients; Process 45
Sec. OR Until Well Blended. Shape Pork Mixture Into
16 (1 in.) Balls. Roll Each Ball in Reserved Rice.
Arrange Balls in A 10 X 6 X 2 in. Baking Pan; Place
Dish On A Rack in A Roasting Pan. Pour Water in
Roasting Pan To The Depth Of 1 in. Bring To A Boil.
Cover Roasting Pan.Reduce Heat To Medium Steam 20
Min. Serve Immediately.

—–

CANNING SPINACH AND OTHER GREENS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vegetables Canning

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

Quantity: An average of 28 pounds is needed per canner
load of 7 quarts; an average of 18 pounds is needed
per canner load of 9 pints. A bushel weighs 18 pounds
and yields 3 to 9 quarts–an average of 4 pounds per
quart.

Quality: Can only freshly harvested greens. Discard
any wilted, discolored, diseased, or insect-damaged
leaves. Leaves should be tender and attractive in
color.

Procedure: Wash only small amounts of greens at one
time. Drain water and continue rinsing until water is
clear and free of grit. Cut out tough stems and
midribs. Place 1 pound of greens at a time in
cheesecloth bag or blancher basket and steam 3 to 5
minutes or until well wilted. Add 1/2 teaspoon of salt
to each quart jar, if desired. Fill jars loosely with
greens and add fresh boiling water, leaving 1-inch
headspace.

Adjust lids and process following the recommendations
in Table 1 and Table 2.

Table 1. Recommended process time for Spinach and
Other Greens in a dial-gauge pressure canner.

Style of Pack: Hot. Jar Size: Pints, Quarts.
Process Time: 70 minutes for Pints, 90 minutes for
Quarts. Canner Pressure (PSI) at Altitudes of 0 –
2,000 ft: 11 lb.
2,001 – 4,000 ft: 12
lb.
4,001 – 6,000 ft: 13
lb.
6,001 – 8,000 ft: 14
lb.

Table 2. Recommended process time for Spinach and
Other Greens in a weighted-gauge pressure canner.

Style of Pack: Hot. Jar Size: Pints, Quarts.
Process Time: 70 minutes for Pints, 90 minutes for
Quarts. Canner Pressure (PSI) at Altitudes of 0 –
1,000 ft: 10 lb.
Above 1,000 ft: 15
lb.

ÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿ ÿ * USDA Agriculture Information Bulletin No. 539
Mintzias

– – – – – – – – – – – – – – – – – –

Title: FLORENTINES
Categories: Cookies, Kump
Yield: 24 servings

1/4 c Butter
1/3 c Light brown sugar
– (firmly packed)
1/4 c Sifted flour
1/4 c Whipping cream; plus
1 tb Whipping cream
3/4 c Finely chopped almonds
4 oz Semisweet chocolate
3 tb Butter

PREHEAT OVEN TO 350F. Cream butter and sugar until light and fluffy. Stir
in flour alternately with cream, then mix in almonds. Drop teaspoons of
batter 3-inches apart on greased and floured baking sheets. With a knife
dipped in cold water, spread the batter into 2-inch rounds. Bake for 12
minutes. Cool 1-or-2 minutes on baking sheets then transfer to wire racks.
If cookies become hard to remove, return to the oven for 1-or-2 minutes to
soften. Melt chocolate with butter and cool slightly. Spread over bottoms
of cookies.

—–

PIZZA – PAN-1

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
XKGR41A Don Fifield
2 1/4 c Bread flour
1 t Salt
1 1/2 ts Vegetable oil
3/4 c Water
1 t Dry yeast
TOPPINGS:
2/3 c Pizza sauce (10 oz)
2 c Mozzarella cheese (8 oz)
Garnishes of your choice

1. Place first 3 ingredients inside the bread pan. Add water. Close
cover and place dry yeast into the yeast holder. SELECT: BASIC DOUGH
MODE. Press start. (Breadmaker completes the basic dough mode 2 hours
and 25 minutes later) 2. Divide the dough into 4 equal portions. Roll
each portion into a ball. 3. Place on a lightly floured surface.
Cover with a plastic wrap and rest for 20 minutes. 4. Roll out each
ball into a flat circle. 5. Place on a greased baking pan. Prick the
surface with a fork. 6. Brush with 2 tablespoons pizza sauce.
Sprinkle mozzarella cheese on top. Garnish with ingredients of your
choice. 7. Bake in 500 deg. oven for 12 to 15 minutes or until
ingredients are cooked and the dough is crisp and slightly brown.

– – – – – – – – – – – – – – – – – –

Title: WHITE CHOCOLATE MOUSSE – GREAT CHEFS
Categories: Basics, Mousses, Masterchefs, Frisco, M
Yield: 6 servings

1 c Sugar
1/2 c Water
8 lg Egg whites
6 lg Egg yolks
1 tb Rum, white
1 lb Chocolate, white, melted
Creme fraiche
Raspberry puree

In a saucepan, heat the sugar and water until the mixture forms a
soft ball.

Put the egg whites in the bowl of a mixer, and beat them until
medium stiff (beating first on medium, then on high).

Add the sugar and water (soft ball stage) from the saucepan to
the egg whites and continue to beat briefly until a stiff meringue is
formed.

Place the egg yolks in a metal bowl and beat them over heat with
a whisk. Add rum to the egg yolks – still beating over heat. Fold
the egg yolks into the egg whites. Fold the melted chocolate into the
egg mixture. Refrigerate for 3 to 4 hours.

Source: Great Chefs of San Francisco, Avon Books, 1984

Chef: Masataka Kobayashi, Masa’s, Vintage Court Hotel,
: San Francisco, CA

—–

Title: Coffee Meringue Kisses
Categories: Cookies, Christmas
Yield: 36 servings

3/4 c Sugar
1.00 ts vanilla extract
3 ts Powdered instant
-coffee
0.25 ts cream of tartar
4 Egg whites, room
-temperature

These cookies – said to have been a favorite with Marie Antoinette –
are 100 percent fat-free, and have about 20 calories per cookie. They
also have no flour, so would be good for someone who isn’t able to
eat wheat. They will, however, tie up your oven for 3-4 hours.

Heat oven to 250’F. Use nonstick cookie sheets, or line regular cookie
sheets with parchment paper. In a food processor with a metal blade,
process the sugar and coffee powder until the texture of the sugar
becomes very fine. In a large mixing bowl, beat the egg whites and
vanilla extract with an electric mixer at medium speed, until very
frothy. Add cream of tartar, and continue beating at medium speed
until soft peaks form. Increase beater speed to high, and gradually
beat in sugar-coffee mixture. Continue beating until soft peaks form
and mixture has a glossy sheen.

To pipe cookies from pastry bag: Fill pastry bag (or 1-gallon freezer
bag), fitted with Number 6 plain round pastry tube, with meringue.
Hold bag upright over prepared cookie sheets and squeeze out
meringue, leaving pastry tip buried in meringue, until you have piped
out a round about 1 1/2″ in diameter. Lift up tip and stop squeezing.
Leave 1″ between cookies. Or, drop by tablespoonfuls onto prepared
cookie sheet, leaving 2″ between cookies.

Bake 1 hour without opening oven door. Turn off oven, and let
meringues dry in oven 2-3 hours more without opening oven door.
(After the first hour, it’s okay to peek just once.) At this point
you can leave them in the oven overnight.

Remove the meringues from the cookie sheet with a spatula. Store in
airtight container. Makes about 3 dozen.

—–

OLD-STYLE WHEAT BISCUITS

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Breads Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Unbleached white flour
1 c Whole wheat flour
2 ts Baking powder
1/4 ts Lite salt or less or none
1/4 ts Baking soda
1/4 c Canola oil
2 tb Vinegar
1 c Skim milk

Preheat oven to 475 degrees. Sift together flours,
baking powder, lite salt and baking soda. Cut in oil
until mixture looks like coarse corn meal. Put vinegar
and milk together in a cup and stir. Stir enough milk
into flour mixture until soft dough is formed.
Sprinkle flour on countertop and knead dough. Roll out
dough to 1 inch thick. Cut with a biscuit cutter or
glass. Place on baking sheet. Bake about 12 minutes.
Makes 16 2″ biscuits.
~——————————————————
~————- ~ 1 Biscuit calories 86,protein 2.3
gm,carb. 11.5 gm,total fat 3.6 gm,CSI Units
0.6,dietary fiber 1.1 gm,sodium 81 mg,potassium 76
mg,calcium 51 mg,iron 0.5 mg
~——————————————————
~————- ~ The New American Diet by Connor
Connor

– – – – – – – – – – – – – – – – – –

Title: Wilson Family Sauce for English Plum Pudding
Categories: British, Christmas, Desserts, Harned 1994, Sauces
Yield: 1 batch

2 c Light brown sugar
3 To 4 tb. cornstarch
3 c ;Water
2 tb Butter
2 ts Vanilla or
2 ts Favorite flavoring*
1 Lemon; juice of
1 c Marshmallows

*Brandy, rum or whiskey, for instance.

Combine brown sugar and cornstarch in a saucepan. Add the water and
butter. Stir over medium heat until the mixture boils, then cook
until mixture clarifies and thickens slightly, about 3 to 5 minutes.

Remove from heat and stir in the flavoring, lemon juice and
marshmallows.

Serve hot over plum pudding.

From Special Writer Marilyn Kluger’s 11/25/92 “A Dickens of a Delight:
Christmas Plum Pudding is a Holiday Treat Straight from Merry Olde
England” article in “The (Louisville, KY) Courier-Journal.” Pg. C7.
Typed for you by Cathy Harned.

MMMMM

Green Chili Stew

Recipe By : New Mexico Market Source
Serving Size : 1 Preparation Time :0:00
Categories : Texas Cooking Beef
Main Dish Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Lbs. Ground Beef
1/2 Cup Onions — chopped
2 Cans Whole Kernel Corn — (16 oz. each)
1 Large Can Whole Stewed Tomatoes — lightly chopped
1 Cup Fresh Green Chili — (or frozen) chopped
Garlic
Salt
2 Cups Water

Brown hamburger with chopped onions. After browned, add corn, stewed
tomatoes (with juice in can) and green chili. Add 2 cups water. Season
with garlic and salt to taste.

Cover and simmer approx. 1 hour or longer if desired.
This stew is very hearty and simple. Served from the Pueblo
Kitchen’s of New Mexico.

– – – – – – – – – – – – – – – – – –