Title: Mints (Candy)
Categories: Candies
Yield: 9 Dozen

1 lb Powdered sugar
1/2 c Butter
2 T Evaporated milk
4 dr Peppermint flavoring
2 dr Or more green food coloring

Combine all ingredients in bowl and beat at high speed until well
blended. Knead until smooth. Shape mints in candy molds. Then place
on cookie sheets which have been covered with paper towels. Cover
with paper towels. Leave overnight to set.

MMMMM

EGGPLANT, LAMB AND RICE CASSEROLE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beef Meat
Miscellaneo Rice

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Eggplants
1/2 lb Ground Lamb — lean
2 ts Olive Oil
2 ea Onions — chopped
1 ea Red Bell Pepper — seeded
And chopped
2 Cloves Garlic — minced
14 1/2 oz Tomatoes, Canned —
Undrained
2 ts Dried Oregano
1/2 ts Dried Thyme
1/2 ts Ground Cinnamon
1/4 ts Ground Cloves
1 c White Rice
14 1/2 oz Beef Broth — defatted
2 oz Feta Cheese — crumbled
Salt And Pepper — to taste

Preheat oven to 450 degrees. Cut eggplants in half
lengthwise. Place eggplant halves, cut-side down, in
a roasting pan. Add water to a depth of 1/2 inch.
Bake until tender, 20to 25 minutes; set aside. Reduce
oven temperature to 400 degrees.

While the eggplant is roasting, heat a large nonstick
skillet over medium-high heat. Add ground lamb and
saute, breaking up the meat with a wooden spoon, until
browned, 3-5 minutes. Transfer to a colander and
drain off fat. Set aside.

In a Dutch ove, heat oil over medium heat. Add onions
and cook until golden,
about 5 minutes. Add red peppers and garlic and cook
for 2 minutes longer. Stir in tomatoes and their
juice, oregano, thyme, cinnamon and cloves. Simmer,
breaking up the tom atoes with a wooden spoon, until
the mixture has
thickened slightly, 3-5 minutes.

Scoop out eggplant flesh and chop coarsely. Stir
rice, beef broth, chopped eggplant and the reserved
lamb into the tomato mixture; bring to a simmer. Cover
the pan and place it in the oven. Bake for 30 to 35
minutes, or until
the rice is tender and th e liquid has been absorbed.
Season with salt and pepper. Dot with feta and serve.

Recipe By : The Denver Post Magazine/January 2,
1994

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Asian Beef Noodle Soup

Recipe By : Family Circle
Serving Size : 6 Preparation Time :0:10
Categories : Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 cups water
2 tablespoons soy sauce
2 tablespoons chili sauce or ketchup
1 teaspoon ground ginger
1/8 teaspoon cayenne pepper
2 packages ramen instant noodle soup (3 oz. ea.)
2 1/2 cups chinese cabbage or green cabbage — thinly sliced
3 carrots — peeled; cut into sli
1 cup small mushrooms — sliced
1/2 cup frozen corn kernels
1/2 lb. cooked round steak — thinly sliced
4 green onions — thinly sliced
2 teaspoons dark sesame oil

Mix water, soy sauce, shili sauce, ginger, pepper and one seasoning packet
from the noodles in a large saucepan (reserve other packet for other use).
Bring to a simmer; add cabbage and carrot; cook 5 minutes. Add mushrooms,
corn and noodles; simmer 3 minutes. Add beef and green onion. Heat through.
Stir in sesame oil. Note: cooked, chopped chicken may be used instead of
beef.

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PEANUT BUTTER JELLY MUFFINS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Whole Wheat Flour
1/2 c Sugar
1 1/2 ts Baking Powder
1/2 ts Salt
3/4 c Peanut Butter — Crunchy Style
3/4 c Skim Milk
2 ea Eggs — Small
1/4 c Fruit Preserves

Combine the flour, sugar, baking powder and the salt
in a mixing bowl. Cut in the peanut butter with two
forks or a pastry blender until the mixture resembles
coarse crumbs. Add the milk and eggs all at once,
stirring until the flour is moistened. Place 2 Tb of
the batter into a greased, fluted or plain muffin cup.
Place 1 ts of the preserves in the center of the
batter and top with 2 tb more of the batter. Repeat
until you have 12 muffins. Bake in a 375 degree F.
oven for 15 to 17 minutes. Remove from the muffin cups
and cool on a rack.

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Title: SWEET ALMOND PUDDING WITH RED DATES
Categories: Chinese, Desserts
Yield: 4 servings

1/3 c Sweet rice flour
2 tb + 2 t almond powder
1/2 c Cold water
3 c Cold milk
1/4 c Granulated sugar
1/4 c Sliced pitted red dates
3 tb Cold milk, if needed

This unusual dish as a dessert, as a mid-way course in
a large dinner, or as a snack. Pudding may be
misleading, since it is really a thick, hot soup.

In small bowl, mix rice flour almond powder; add
cold water a little at a time to make a thick, smooth
paste. Thin further with 1/2 cup of milk. Pour into
heavy saucepan, add remaining milk, and slowly heat to
just under boiling, stirring constantly. Keep
stirring to prevent lumping burning. Turn off heat,
cover remove to cool place. You can prepare this
first stage anytime ahead of dinner, keep covered
refrigerated. Pudding should be finished just before
serving.

Just before serving, reheat pudding, stirring
constantly. When hot, add sugar a little at a time.
Keep stirring. Add sliced dates. Cook just under
boiling point for 1 minute. Add extra milk if pudding
becomes too thick: it should have consistency of
melted ice cream. Pour into individual bowls serve
hot.

—–

No Sauce Tomato Pizza Topping

Recipe By :=20
Serving Size : 1 Preparation Time :0:00
Categories : Sauces Gravies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon olive oil
4 italian plum tomatoes — diced
1/2 cup feta cheese — crumbled
1 cup mozzarella cheese — optional
oregano, basil or mint to taste

Brush dough lightly with olive oil, layer tomatoes and cheese on top and
seasom the herbs.

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Title: BAKED CUSTARD (DIABETIC)
Categories: Diabetic, Desserts
Yield: 1 servings

2 1/2 c Low fat milk
–
1/4 ts Salt
3 Eggs
3 tb Granulated sugar
-replacement
1 ts Vanilla
-nutmeg

Combine milk, sugar replacement, salt, vanilla and
eggs in large bowl. Beat to blend well. Pour into six
1/2 cup individual baking dishes; sprinkle with
nutmeg. Set cups in large baking pan. Add 1 inch of
water to pan. Bake custard at 350 degrees for 45 min.
or until knife inserted in center comes out clean.

From: Fred Mueller Date: 09-15-93

—–

Bonanza Banana Bread

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Sugar
2/3 c Shortening (or, preferably,
-1/3 Cup shortening + 1/3
-Cup
Margarine)
2 Eggs
1 c Mashed bananas (very ripe)
1 t Baking soda
4 tb Sour milk (or 3 Tbsp. milk +
-1 Tbsp. vinegar)
1 1/2 c Flour
1/2 ts Salt
1 t Vanilla

Combine and mix first four ingredients. Combine milk
and baking soda, let it foam up, and add to the first
mixture. Add flour and salt gradually, and mix at
medium speed for three minutes. Mix in vanilla. Grease
and flour a 9″ x 13″ cake pan, add the mixture, and
bake for 40 minutes at 350 degrees (or until a cake
tester comes out clean).

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Title: Cheddar Biscuits
Categories: Breads, Cheese
Servings: 8

2 c Unbleached Flour, Sifted
4 ts Baking Powder
1/2 ts Salt
1 c Cheddar, Sharp, Grated
1/4 c Butter
2/3 c Milk

Sift the flour, baking powder, and salt together and mix with the grated
cheddar cheese. Cut the butter into the dry ingredients, add the milk and
mix quickly but thoroughly. The dough should be soft. Turn onto a floured
board and knead lightly for a few seconds. Pat to a 3/8-inch thickness and
cut. Bake on a baking sheet in a hot-oven (450øF) about 30 minutes or
until lightly browned. Serve hot.

From file BREAD01.ZIP

MMMMM

BRAN MUFFINS II

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/4 c Whole bran
1 c Buttermilk
1/3 c Dark molasses
1/4 c Firm packed dark brown sugar
1 c Sifted all-purpose flour
1 t Baking powder
1 t Baking soda
1 t Salt
1/2 c Dark seedless raisins (opt)
1 Egg, slightly beaten
1/4 c Vegetable shortening, melted

1. Mix bran, buttermilk, molasses and brown sugar in a
small bowl, let stand
until all liquid is absorbed.
2. Sift flour, baking powder, baking soda and salt
into large bowl. Stir in raisins, if desired.
3. Stir egg and melted shortening into bran mixture.
Add bran-egg mixture all at once into flour mixture.
Stir lightly with a fork until evenly moist.
4. Spoon batter into heat-resistant plastic coffee cup
holders that have been lined with paper muffin liners.
Fill muffin cups 1/2 full. 5. Place 6 muffins at a
time around the outside edge of the turn- table,
leaving the center of the turntable empty. Heat,
uncovered, in Microwave Oven 3 minutes, or until
muffins test done with a toothpick. 6. Repeat with
remaining muffin batter. Makes 12 muffins

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