CHOCOLATE PUMPKIN MUFFINS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c All purpose flour
1/2 c Sugar
2 ts Baking powder
1/2 ts Cinnamon
1/2 ts Salt
1 c Milk
1/2 c Solid pack pumpkin
1/4 c Melted butter
1 Egg
6 oz Semi sweet chocolate chips
1/4 c Finely chopped nuts

Preheat oven to 400. In large bowl combine flour,
sugar, baking powder, cinnamon, and salt; make a well
in the center. In a small bowl, combine milk,
pumpkin, butter and egg; add to well in flour mixture.
Add chocolate chips; stir until dry mixture is
moistened. Spoon mixture into greased muffin cups,
filling each 3/4 full. Sprinkle 1 tsp. nuts over each
muffin. Bake at 400 for 18-20 minutes. Cool 5 minutes;
remove from pans, completely cool on racks. This
recipe makes 12.

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Title: Mustard Sauce *** (kxvr83a)
Categories: Condiment, Sauces, Chinese
Yield: 1 servings

1/4 c Dry mustard
1/8 ts Salt
1 Egg
2 tb Sugar
1/4 c Cider vinegar
1/2 c Mayonnaise

I too like Mustard Sauce, and have enjoyed making it for many years.
Recently, I came upon this recipe in the Pillsbury Spring Celebrations
classics 27, 1983. It’s great with won tons, and on sandwiches. In
small saucepan, combine dry mustard, sugar, salt, vinegar and egg.
Cook over low heat 2 to 3 minutes until thickened, stirring
constantly. Chill 10 to 15 minutes; stir in mayonnaise.
Refrigerate leftovers 3/4 cup. This recipe has more flavor than the
others. If you use any recipes that taste bland, including restaurant
offerings, I usually touch them up with a slight amount of sugar and
salt. Dry Mustard, which I purchase by the pound, vinegar and water
has very little flavor. Hope this helps. Merry Christmas and May God
Bless You. Karin in San Jose FROM: KARIN DAWSON (KXVR83A)

MMMMM

NEW YORK-STYLE BAGELS

Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Potato, peeled and quartered
2 c Boiling water
1 Package active dry yeast
4 c All-purpose flour
1/2 tb Salt
1 1/2 tb Sugar
1/4 c Vegetable oil
2 lg Eggs
Cornmeal to dust cookie
-sheet
2 qt Water
1 Egg white (optional)

Directions:

Put potato into boiling water and boil for 15 minutes.
Discard potato and let water cool to about 110 degrees
F.

Transfer 1/3 cup of the potato water to a small bowl.
Sprinkle yeast over top of water and stir to combine.
Set aside for 3 minutes.

Sift flour, salt, and 1/2 tablespoon of the sugar
together into a large bowl. Add yeast mixture. Stir
in another 2/3 cup of the potato water and the oil.
Add eggs one at a time and stir briskly until a dough
ball is formed.

Turn dough out onto a floured surface and knead for
about ten minutes until dough ball is firm, adding a
little extra flour if needed. Place in a greased bowl,
turning the dough so all sides are greased. Cover the
bowl with a clean towel and set aside in a warm place
for about 1 hour until dough has risen to double its
original size. Punch the risen dough down to flatten
and remove from bowl.

Cut dough into 18 equal pieces and shape each piece
into a 6- to 7-inch-long, 3/4-inch-thick rope. Bring
the ends of one rope together and pinch closed. (A
little water on the ends will help secure them.)
Repeat until 18 rings are formed. Cover all rings
with the towel and let rise for 20 minutes.

Preheat oven to 450 degrees F. Lightly grease a
cookie sheet and dust with cornmeal.

Bring the 2 quarts water to a boil. Add the remaining
tablespoon of sugar to the boiling water. Drop the
bagels into the water one at a time, cooking each for
3 minutes, turning once. As each bagel is removed
from the water, place it on the cookie sheet. If
desired, paint the tops of the bagels with 1 egg white
that has been beaten with 1 teaspoon water. Bake for
12 to 15 minutes, until golden brown.

Melody Zlatkin

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Title: REESES CANDY CAKE
Categories: Cakes
Yield: 1 Servings

2 Sticks margarine
1 c Peanut butter
2 c Powdered sugar
2 c Graham cracker crumbs
6 oz Chocolate chips
1 tb Shortening

Melt 2 sticks margarine (( do not use butter)). Add Peanut Butter; blend.
Melt oleo and peanut butter in microwave or on top of stove. Add powsered
sugar and graham cracker crumbs. Mix all well and press into 9 x 13 pan.
Melt chocolate chips with generous tablespoon shortening. Sread on top. Let
cool and cut into 1 inch squares
: pat Food BB/Sc

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OAT FLAKE GARBANZO COOKIES

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cookies Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c AM Oat Flour
1 c AM Brown Rice Flour
1/2 c AM Garbanzo Flour
1/2 c Chopped nuts and/or raisin
1 t Non-alum baking powder
1/2 ts Sea salt (optional)
1/2 c AM Unrefined Vegetable oil
1/4 c Honey or maple syrup
-OR- other syrup
1/2 c Water or juice
1 t Vanilla

Mix dry ingredients together. Mix liquids together.
Combine mixtures. Drop by teaspoonful on an oiled
cookie sheet. Bake at 350 F. for 8 to 10 minutes or
until edges are lightly browned. Cool on pan.

Source: Arrowhead Mills “toasted Garbanzo Flour”
tri-fold Reprinted by permission of Arrowhead Mills,
Inc. Electronic format courtesy of: Karen Mintzias

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Title: Chinese: Cold Shredded Vegetables with Chicken
Categories: Main dish, Ethnic, Vegetables, Chinese, Poultry
Yield: 6 servings

2 lg Leeks
3 Green onions
2 sm Zucchini
2 sm Carrots
2 Long “seedless type”
-cucumbers
1 Long white radish
2 Wood ear black fungus
1 Egg
1 tb Peanut oil
1/2 c Cooked chicken meat
2 md Tomatoes
SAUCE:
1 ts Juice of ginger root
1 ts Dry mustard
2 ts Sugar
1 1/2 tb Thin soy sauce
1 1/2 tb Sesame oil
1 1/2 ts Chinkiang vinegar
1 tb Freshly squeezed tomato
-juice

Prepare Dressing: In mixing bowl, mix mustard
sugar; gradually add thin soy sauce, blend to avoid
lumping. Squeeze some peeled ginger root through a
garlic press to extract juice. Squeeze juice from
tomato. Add other sauce ingredients; stir well and set
aside.

Prepare salad: Wash, then soak, wood ear fungus in 3
cups warm water for 1 hour. Beat egg; fry very thin
omelet in large skillet greased with peanut oil. Fry
both sides gently. Set aside to cool.

Trim leeks, green onions, zucchini, carrots white
radish. Cut ends off cucumber, but don`t peel. Peel
carrots radish. Shred vegetables with shredder or
cleaver. Wash tomatoes cut each into eighths. Shred
chicken with fingers. Thinly slice omelet into
strips. Pour boiling water over fungus drain. Cut
out hard center cut floppy ears into thin strips.

Finish: Layer shredded vegetables in center of
serving plate, mounding slightly as you build layers
of cucumber, carrot, chicken, fungus, zucchini, egg,
leeks, radish, green onion so on, ending with
cucumber. Arrange tomatoe wedge around outer edge.
Working from center of vegetable mound, arrange egg
strips like spokes of a wheel. Add dressing and serve.

—–

Sichuan Peanut Sauce Noodles

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Chinese Pasta
Ceideburg 2

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound Fresh thin egg noodles
—–PEANUT SAUCE—–
1 cup Unsalted dry roasted peanuts
1/2 Piece peeled fresh ginger
3 Garlic cloves
1/2 teaspoon Salt — or to taste
1 tablespoon Sugar
2 tablespoons Asian sesame oil
1 tablespoon Peanut oil
2 tablespoons Dark soy sauce
2 tablespoons Lime juice — or red wine

1 teaspoon Hot chili oil
1/2 cup Water
—–GARNISHES—–
2 Green onions — thinly sliced
2 cups Shredded poached chicken
1/2 pound Blanched green beans — julienned
Coriander leaves

Believe it or not, these are excellent for breakfast…

Bring 4 quarts water to a boil in a large pot. Gently pull the noodles apart
to separate the strands, and add to the boiling water. Stir. Bring to a
second boil; boil for 1 minute. Drain in a colander, then rinse thoroughly
under cold water. Drain. set aside.

Coarsely chop the peanuts in a food processor; remove 1/4 cup and set aside.
Add the ginger, garlic, salt and sugar to remaining peanuts in the processor
and process to a coarse mixture. Add sesame and peanut oils, the soy sauce,
lime juice and chili oil; process for 1 minute, or until smooth. Stir in the
water; the mixture should have a thin, creamy consistency. Add a little more
water, if necessary. To serve, toss the noodles with the sauce. Add the
green onions, chicken and green beans.

Place on serving plates, sprinkle with chopped pea nuts and garnish with
coriander leaves. Serve at room temperature. Serves 6 as a side dish.

Serves 6 as a side dish.

PER SERVING: 460 calories, 23 g protein, 45 g carbohydrate, 22 g fat (3 g
saturated), 70 mg cholesterol, 806 mg sodium, 3 g fiber.

From Joyce Jue, San Francisco Chronicle, 7/22/92.

Posted by Stephen Ceideberg; October 20 1992.

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Title: RUMAKI #1
Categories: Appetizers, Poultry, Oriental
Yield: 12 servings

1 lb Chicken Livers
8 oz Water Chestnuts, Drained
12 Bacon Strips
1/4 c Soy Sauce
1/2 ts Ginger, Powdered
1/2 ts Chinese 5-Spice Powder, OR
1/2 ts Curry Powder

Cut the chicken livers in half or into large chunks.
Cut the largest chestnuts in half. Cut the bacon
strips in half, crosswise. Wrap a piece of bacon
around pieces of liver and chestnuts, securing the
ends with a toothpick. Place in a shallow pie plate as
you make them. Combine the soy sauce with spices and
pour over the rumaki; refrigerate about 1/2 hour
before serving. Preheat the grill or broiler and broil
the rumaki until the bacon is crisp, about 20 minutes,
turning to brown on all sides. Serve hot.

—–

Redfish Courtbouillon Cajun Style

Recipe By :=20
Serving Size : 6 Preparation Time :0:00
Categories : Gumbos Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 Cup Vegetable oil
1 Teaspoon Cayenne pepper
3/4 Cup Flour
1 Tablespoon Tabasco=AE Sauce
2 Cups Onion — chop coarse
1 Tablespoon Lemon juice
1 Cup Green pepper — chop
1 Bay leaf
1/2 C Celery — chop
3 C Seafood stock
2 Tbsp Garlic — minced
12 Oz Bottle beer
1 Cn Rotel=AEtomatoes W/Green Chiles
1 C Green onions — sliced
12 Oz Can tomato paste
1/2 C Fresh parsley — chopped
1 Tbsp Sugar
3 Lb Redfish filets
1 Tsp Salt
1 Tsp Black pepper

In a large, heavy kettle over medium-high heat, heat oil until hot. Add
flour and cook, stirring constantly until roux is medium-dark. Add veggies
and cook until wilted and clear. Add tomatoes, tomato paste, sugar, salt,
peppers, lemon juice and bay leaf; stir well. Slowly add seafood stock and
beer and bring to a boil, stirring ocassionally. Reduce heat and simmer for
1 to 2 hours, stirring frequently. Add green onions, parsley and fish. Cook
over low heat until fish is done, for about 10 to 15 minutes. Do not
overcook fish. serve over rice. Source: Chef Michael Richard of Cafe
Vermilionville, Lafayette, LA. In Cajun land, this is pronounced=
Coo-bee-yon.

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NOTES : Serve over hot cooked rice.

Sun-Dried Tomato Cheesecake Squares

Recipe By : Bon Appetit Magazine/ December 1991 p. 12
Serving Size : 12 Preparation Time :0:00
Categories : Hors d’Oeuvres- Cheese

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
CRUST:
1 1/4 cups flour
6 tbsp unsalted butter — cut into bits
1 large egg

FILLING:
1/2 cup sun-dried tomatoes, oil-packed — 1 tbsp oil reserved
6 cloves garlic
2 tsp chopped fresh oregano
3 large eggs
16 oz cream cheese — cut into bits
— room temperature
1 cup sour cream
1/2 cup finely chopped green onions
Salt and freshly ground pepper — to taste
Arugula or Boston lettuce leaves — for garnish

OVEN: 350

CRUST:
Blend flour with butter in processor using on/off turns til mixture resembles
coarse meal. Add egg and blend just til dough begins to clump together.

Press dough onto bottom of 9×13 inch baking dish. (Dough will be thin.)
Bake crust til light golden brown, about 10 minutes. (Crust may crack).
Cool. Maintain oven temperature.

FILLING:
Finely chop sun-dried tomatoes with 1 tbsp reserved oil, garlic cloves
and oregano in processor. Blend in eggs. Add cream cheese and blend
til smooth. Add sour cream and blend til combined.

Transfer tomato filling to bowl. Mix in finely chopped green onions.
Season filling with salt and pepper.

Pour filling into crust. Bake til filling puffs and is light brown,
about 20 minutes. Cool to room temperature.

Line platter with arugula. Cut into squares. Arrange on platter
and serveat room temperature.

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