Sausage Skillet Supper

Recipe By : – Oct/Nov ’96
Serving Size : 6 Preparation Time :0:00
Categories : Not Sent

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb bulk pork sausage
1 14.5 oz can stewed tomatoes — undrained
1 16 oz can kidney beans — rinsed and drained
1 c uncooked long grain rice
1 c water
2/3 c picante sauce or salsa

In a medium skillet, cook and crumble sausage; drain. add remaining
ingredients; bring to a boil. Reduce heat; cover and simmer for 20-25
minutes or until rice is tender.

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Cranberry Cornmeal Muffins

Recipe By : Better Homes And Gardens Farmer’s Market Cookbook
Serving Size : 12 Preparation Time :0:15
Categories : Breads Muffins
Low Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c flour, unbleached
3/4 c cornmeal
1/3 c granulated sugar
2 tsps baking powder
1 egg white — whipped
3/4 c buttermilk — * see note
1/4 c fat-free sour cream
1/2 tsp lemon peel — grated
1 c cranberries — chopped

Preheat oven to 350. Prepare 12 muffin pans with cooking spray and
flour; set aside. In a mixing bowl, combine flour, cornmeal, 1/3 cup
sugar, and baking powder. In another mixing bowl, combine egg white,
buttermilk, sour cream, lemon peel, and cranberries. Use an ice cream
scoop to fill muffin tins 2/3 full. Bake for 20 minutes or until golden.

*Buttermilk Substitute: Combine 2 teaspoons vinegar with enough milk to
equal 3/4 cup; let stand 5 minutes.

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Per serving: 108 Calories; 0g Fat (3% calories from fat); 3g Protein; 23g
Carbohydrate; 1mg Cholesterol; 88mg Sodium

NOTES :

HAZELNUT-CHOCOLATE TOFFEE

Recipe By : dave prelip
Serving Size : 1 Preparation Time :0:00
Categories : Candies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/4 c (2-1/2 sticks) unsalted butter
1 1/4 c Packed light-brown sugar
1/4 c Water
1 tb Honey
1 c Toasted, skinned hazelnuts — chopped
1/4 ts Vanilla extract
1 c Semisweet chocolate chips (6 oz)

Butter a small baking sheet. Melt the butter over low heat in a large
heavy saucepan. Add the sugar, water, and honey and stir constantly
until melted, using a wooden spoon. Increase the heat to moderately
high and continue cooking for 15 minutes, or till the mixture reaches
290 degrees (hard-ball stage) on a candy thermometer, stirring often
with a wooden spatula, scraping the bottom of the pan to make sure
the mixture is not sticking. Remove the pan from the heat and stir in
the chopped nuts and vanilla extract. Pour the toffee evenly onto the
prepared baking sheet. Cool about 5 minutes, until the surface is
barely set. Sprinkle the top of the toffee with the chocolate chips.
Let stand about 10 minutes, until the toffee is completely set and
the chocolate is melted. Spread the chocolate evenly in a thin layer
over the toffee. Cool completely until the chocolate is firm. Break
the toffee into rough pieces and store in an airtight container for
up to 5 days. Makes about 1 pound. Source: “An Edible Christmas”
cookbook by Irena Chalmers Reformatted by: CYGNUS, HCPM52C

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ANNIE MAE JONES’ BUTTERMILK BISCUITS

Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Breads Biscuits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c Flour,all-purpose,sifted
1 t Salt
1/2 ts Baking soda
3 ts Baking powder
2/3 c Shortening
1 c Buttermilk
4 tb Butter (opt)

1. Preheat oven to 450’F.

2. Sift flour, salt, soda, and baking powder into
mixing bowl. Cut in shortening, using 2 knives, a
pastry cutteror your hands dusted with flour. Add
sufficient buttermilk to make a soft dough. Knead
lightly and turn out onto a lightly floured board.
Roll out to 1/2″ thickness and cut with biscuit cutter
into rounds. Place rounds not touching – for crisper
biscuits – or close together – for softer biscuits –
on ungreased baking sheet. Brush with melted butter if
desired and bake in preheated oven 12-15 minutes, or
until firm and lightly browned.

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Title: Horn and Hardart’s Baked Beans
Categories: Beans
Yield: 8 servings

1 lb Great Northern or Navy beans
-soaked overnight in cold
-water
1 c Onion; chopped
4 sl Bacon; diced
2 tb Sugar
1 tb Dry mustard
1/2 ts Cayenne pepper
2/3 c Molasses
2 tb Cider vinegar
1 1/2 c Tomato juice
Salt

Drain the beans and place them in a large saucepan.
Add fresh water to cover the beans. Bring the water
to a boil over medium heat. Reduce heat and simmer
uncovered, until beans are almost tender, about 45
minutes to an hour. Drain.
Preheat oven to 250 degrees.
Place the beans in a baking pot or casserole. Stir in
the onions, bacon, sugar, dry mustard, cayenne,
molasses, vinegar, tomato juice, and 1 cup water.
Bake the beans uncovered until very tender, about 4
hours. Check the beans occasionallu while baking and
add more water if necessary, to prevent the mixture
from drying. Season with salt to taste.

Nutrtional info per serving: 274 cal; 12g pro, 53g
carb, 3g fat (9%)

Source: The New York Cookbook by Molly O’Neill
(Workman, 1992) Miami Herald 2/8/96
formatted by Lisa Crawford, 4/22/96

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ENGLISH MUFFINS 3

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Breads Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–SPONGE—–
1/4 c Warm Water (110oF)
1 pn Sugar
1 pk Active Dry Yeast
1 1/2 c Warm Milk (110oF)
2 tb Unsalted Butter, cut in
-small pieces and softened
1 tb Honey
2 1/2 c All-Purpose Flour
—–DOUGH—–
1 1/4 ts Salt
2 1/4 c All-Purpose Flour
Cornmeal

Sponge: Butter a 4 quart mixing bowl. In a small bowl,
combine warm water and pinch sugar. Sprinkle yeast
over water mixture. Let stand until yeast dissolves
and bubbles. While yeast is dissolving, in buttered
bowl combine warm milk, butter and honey. Stir until
butter is almost melted. Stir in 2 1/2 cups flour and
dissolved yeast. Beat on high speed for 3 minutes.
Cover and let rise in warm place until doubled, about
30 minutes.

Dough: Butter a 4 quart bowl. Stir salt into bread
mixture. Stir in enough of remaining flour with a
wooden spoon until dough forms a ball. Turn dough out
onto a well-floured surface. Knead until smooth and
elastic, about 8-10 minutes, adding enough of
remaining flour to keep dough from sticking. Place
dough in buttered bowl, turning once to butter surface.

Cover and let rise in a warm place until double, about
45 minutes. Punch dough down. Divide dough in half.
Sprinkle board generously with cornmeal. Turn dough
out on board. Sprinkle cornmeal over top of dough.
Gently roll half the dough at a time 1/2″ thick. Cut
with a floured biscuit cutter into 3″ rounds. Repeat
with remaining half of dough. Knead, reroll, and cut
dough scraps once, if desired. Arrange dough rounds on
ungreased baking sheets 2″ apart.

Cover and let rise in a warm place until double, about
30 minutes. Heat a lightly oiled, nonstick griddle or
skillet over medium-high heat. Lift some of the dough
rounds with a spatula onto griddle. Cook for 2 minutes
on each side. Reduce heat to medium. Cook, turning
every few minutes, 13-18 minutes until done in center.
Cool on racks. Repeat cooking remaining muffins. Split
muffins in half crosswise with the tines of a fork.

Source: Victoria Magazine, January 1994
Submitted By WA6AWD@WOLFENET.COM (ALAN BURGSTAHLER)
On 19 DEC 1995 105905 -0700

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JALAPENO CORN BREAD STUFFING

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Holiday

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Yellow cornmeal
2 c Flour, all-purpose
1/3 c Sugar
2 tb Baking powder
1/2 ts Salt
2 c Milk
1/2 c Oil
3 lg Eggs
6 sl Bacon
3 tb Oil
2 lg Onions — chopped
3 Celery — sliced
2 ts Red jalapeno chile (jarred)
1 tb Dried oregano
4 c Day-old bread — cubed
2 1/2 c Chicken broth

Preparation Time: 0:45 Prepare Cornbread: Heat oven to
400-degrees. Grease a 13 by 9-inch baking pan. In a
large bowl combine cornmeal, flour, sugar, baking
powder and salt. In a separate bowl combine milk, 1/2
cup oil, and the eggs; mix well. Pour milk mixture
into flour mixture. Stir ONLY until moistened. Pour
into greased pan. Bake 25-30 minutes or until golden
brown. Cool on wire rack. When firm enough to handle,
cut cornbread into 1-inch cubes.

In a large saucepan heat remaining 3 tablespoons of
oil over medium heat. Add bacon and fry until crisp.
Drain cooked bacon on paper towels and crumble; set
aside. Add onions to same pan and saute for 5 minutes,
add celery, jalapeno peppers, and oregano; saute 1
minute longer. Stir cornbread and bread cubes into
sauteed vegetables. Add just enough chicken broth to
moisten stuffing. Cook until heated trough. Sprinkle
with bacon; toss lightly and transfer to serving dish.

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Skinny Pinwheels

Recipe By : So Fat, Low Fat, No Fat
Serving Size : 4 Preparation Time :0:00
Categories : Appetizers Low-Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 ounces fat-free cream cheese — softened
1 ounce pkg. ranch dressing mix
2 green onions — sliced
4 flour tortillas, low fat — 1 gram fat each
1 4 oz. jar diced pimiento
1 4 oz. can chopped green chiles
1 2 oz. jar sliced black olives, optional

Mix cream cheese, ranch dressing mix, and green onions. Spread on
the tortillas. Drain the pimientos, chiles, and olives and blot dry
on a paper towel. Sprinkle in equal amounts on top of the c ream
cheese. Roll the tortillas tightly. Place seam side down in a dish
and chill at least 2 hours.
Cut rolls into 1″ pieces. Serve with spiral side up.

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Shrimp or Crabmeat Canapes

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Creole Appetizers

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

1/2 c Cooked shrimp or crabmeat

1 pk Cream cheese,softened (3 oz)

1/2 ts Worcestershire sauce

1 1/2 tb Chili sauce

Hot pepper sauce to taste

1. Mince or grind shrimp or crabmeat; combine with remaining ingredients

(thin, if necessary, with a little cream).

2. Spread on crackers or rounds of tossed bread.

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Title: CAULIFLOWER CHEESE SOUP
Categories: Soups
Yield: 3 servings

1 md Cauliflower
2 c Chicken stock
1/4 c Butter or margarine
1/4 c Chopped onion
1/4 c All-purpose flour
1/2 ts Salt
1/8 ts Pepper
2 c Milk
1 c Grated medium Cheddar cheese
Buttered bread crumbs for
Garnish
Parsley

Cook cauliflower in shicken stock until tender. Donot
drain. Cool a bit. Run through blender to desired
texture. Set aside.

Melt butter in saucepan. Add onion and saute until
limp. Do not brown.

Mix in flour, salt and pepper. Add milk. Heat and stir
until it boils and thickens.

Add cheese and cauliflower mixture. Stir to heat and
melt cheese. Garnish with buttered bread crumbs.
Makes 5 cups.

From: “Company’s Coming Soups Sandwiches” by Jean
Pare. Copyright 1987. Published and Distributed by
Company’s Coming, Box 8037, Sta F, Edmonton, Alberta,
Canada T6H 4N9.

Submitted by Joe Sibley.

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