Apricot and Poppy Seed Muffins

Recipe By : Felicia Pickering, Eat-L
Serving Size : 12 Preparation Time :0:00
Categories : Muffins Fruits
Low Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 ozs apricot baby food
1 teaspoon baking soda
1 stick butter or margarine — room temperature
1 cup sugar
2 eggs
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon vanilla
3 tablespoons poppy seeds
finely chopped nuts

Line 12 muffin tins with a paper or foil liner or grease the pans well
with butter or vegetable shortening. Spoon the baby food into a small
bowl and stir in the baking soda. The mixture will foam up. In a large
bowl, cream the butter and sugar until the mixture is smooth, then add
the eggs and mix well. Add the flour, salt, vanilla, the apricot mixture
and the poppy seeds or nuts, and mix just until all the dry ingredients
are moistened. Do not overmix.

Divide the batter among the 12 cups, filling each cup 2/3 full, and bake
in a preheated 350 F oven about 20 to 25 minutes, or until a cake tester
or toothpick inserted into the middle of a muffin comes out clean. Cool
the muffins on a wire rack. These muffins will keep, if well wrapped, at
room temperature for three days and refrigerated for up to a week. To
freeze, cool completely and then store in an airtight freezer bag.
Defrost, covered, at room temperature.

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Per serving: 152 Calories; 3g Fat (16% calories from fat); 3g Protein;
29g Carbohydrate; 33mg Cholesterol; 213mg Sodium

Yellow Hell (Mango Marinade)

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Marinade Marinades

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Mangoes — peeled and chopped
about 1 1/2 — cups)
1 Scotch bonnet chili pepper
1 tablespoon Rum — dark
1 teaspoon Jamaican hot sauce (Pick-a- — peppa, Belinda’s, or

2 Garlic cloves — minced or

1 tablespoon Ginger root — grated fresh
1/4 cup Coconut flakes — dry and

1/2 teaspoon Coriander seeds — ground
1/4 teaspoon Cumin — ground
1/2 cup Coconut milk — canned
1/4 cup Lime juice — fresh
2 tablespoons Cilantro leaves — chopped

Puree the mango, chili pepper, rum, and the hot sauce in a blender or food
processor. Combine the mango puree with the garlic, ginger, coconut,
coriander, and cumin in a heavy nonreactive pot and bring to a boil. reduce
the heat and simmer for about 20 minutes. Remove from the heat and cool.
Stir in the coconut milk, lime juice, and cilantro.

Source: “Dry Rubs, Pastes Marinades for Poultry, Meat, Seafood, Cheese
Vegetables” by Jim Tarantino, 1992. The Crossing Press, Freedom, CA 95019.

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Title: SPICED LOQUATS
Categories: Condiments
Yield: 1 servings

-Helen Jolly mdfd30e-
4 lb Loquats; partially ripe
1 c Boiling water
1 Lemon; sliced
1 c Vinegar
1 tb Whole cloves
3 Cinnamon sticks
4 c Sugar
1/2 ts Salt

Wash loquats, remove seeds and measure 2 quarts.
Steam in the boiling water for 3 minutes to prevent
shriveling. Add remaining ingredients and boil 10
minutes.
Let stand overnight. Bring to a boil again, and
cook until syrup is thick. Pour into hot sterilized
jars, and seal. Makes about 5 (1/2-pint) jars.

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Title: Watermelon Ice
Categories: Snacks, Kids
Servings: 4

4 c Watermelon, cubed, seeded
1/3 c Granulated Sugar
1/2 c Water
2 tb Lime Juice, fresh

Servings: 4

In a small saucepan, combine sugar and water; bring to a boil and cook
until sugar is dissolved, about 1 – 2 minutes. Or, place sugar and water in
a 2-cup glass measure. Microwave at High for 2 – 3 minutes or until liquid
comes to a boil, stirring once to dissolve the sugar. Let cool. Puree the
watermelon in a food processor or blender until smooth; place in a bowl
along with sugar syrup and lime juice. Pour into an 8-inch square baking
dish. Freeze until nearly solid, about 2 hours. Scoop mixture into a food
processor or blender and beat until mixture is smooth, but not melted.
Spoon into dishes and serve immediately. Serves 4.

From The Gazette, 91/07/24.

MMMMM

Title: GRILLED CHICKEN ADOBO
Categories: Mexican, Poultry
Yield: 6 servings

10 ea Chicken Breast Halves; *
1/4 c Achiote Sauce Base; Below
1 c Orange Juice
2 tb Vegetable Oil
1 ts Basil Leaves; Dried
1 ts Cinnamon; Ground
1/2 ts Salt

——————–ACHIOTE SAUCE BASE——————–
1/3 c Achiote Seeds;(AnnottoSeeds)
1/3 c Orange Juice
1/3 c Vinegar; White
1 ts Red Chiles; Ground
1/2 ts Pepper
1 ea Clove Garlic

* There should be 10 breast halves (about 3 1/2 lbs)
which should be boneless and skinless. Place chicken
breasts in shallow glass or plastic dish. Mix
remaining ingredients and pour over the chicken. Cover
and refrigerate for at least 2 hours. Remove chicken
from marinade and set the marinade aside. Cover and
grill the chicken t to 6 inches from medium coals for
10 to 20 minutes. Turn the chicken; cover and grill,
turning and brushing with the marinade 2 to 3 times,
until done, about 10 to 20 minutes longer. Heat
remaining marinade to boiling; boil uncovered until
thickened, 8 to 10 minutes. Serve with the chicken.

ACHIOTE SAUCE BASE:

Cover the achiote seeds with boiling water. Cover and
let stand at least 8 hours. Drain seeds. Place seeds
and remaining ingredients in food processor workbowl
fitted with steel blade. Cover and process until the
seeds are coarsely ground. Store in refrigerator up
to 1 wee; in the freezer up to 2 months. BROILED
CHICKEN ADOBO:

Set oven control to broil. Remove chicken from the
marinade; reserve marinade. Place chicken in greased
rectangular baking dish 13 x 9 x 2-inches; pour half
of the marinade over chicken and broil with tops about
4 inches from the heat, until light brown, about 10
minutes. Turn chicken; pour the remaining marinade
over the chicken and broil until done, about 6 minutes
longer.

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SAUERBRATEN (Emeril)

Recipe By :ESSENCE OF EMERIL SHOW #EE2418
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 pound top round
10 whole garlic cloves, — peeled
1 quart red wine
2 cups julienned onions
1 small bundle of fresh thyme
4 bay leaves
1 tablespoon black peppercorns
1/4 cup sugar
4 cups veal stock
1 cup crushed gingesnap cookies
4 potato pancakes
2 cups braised cabbage
Garnish: Snipped chives and brunoise peppers

Preheat the oven to 300 degrees. Stud the roast with the whole garlic
cloves. Season the entire roast with Essence, salt and pepper. Place the
roast in a deep glass bowl. In a mixing bowl, whisk the red wine, onions,
herbs, and sugar together. Whisk the liquid until the sugar dissolves. Pour
the marinade over the roast and cover with plastic wrap. Place the roast in
the refrigerator and marinate for 72 hours. Remove the roast from the
marinade. Strain the marinade.

Place the roast in a braising pan. Add the veal stock to the strained
liquid. Pour the liquid over the roast and place in the oven. The liquid
should cover 1/2 of the roast. Braise the roast covered for 2-3 hours. Turn
the meat several times and add additional stock if needed. Place the pan
with the braising liquid over a burner. Bring the liquid up to a simmer.
Whisk the crushed gingersnaps into the liquid. Simmer the sauce for 2-3
minutes. Season with salt and pepper. Serve the Sauerbraten with the potato
pancakes and braised cabbage. Spoon the ginger snap sauce over the meat.
Garnish with chives and brunoise peppers.

Yield: 6-8 servings

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B/M ENGLISH MUFFIN BREAD

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-XHMM69A
1 pk Yeast
1 t Sugar
2 1/2 c Flour
1/2 c Warm water
2 ts Salt
7/8 c Warm milk
1/4 ts Baking soda dissolved
In 1 t warm water.

This is in a DAK bread machine. and is my basic R and I modify it with
cinnamon and what ever. Good luck. 09/23 15:58 XHMM69A

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Title: Biscuits for Your Heart’s Content – Heart Healthy
Categories: Home Cookin,
Yield: 18

2 c flour
3 ts baking powder
1/3 c oil
1/4 ts salt
2/3 c nonfat milk
Serves 18
Per serving: 89 calories
– 42%
calories from fat

A light fluffy biscuit without the saturated fat.

Preheat oven to 475 degrees F.
Sift flour, baking powder and salt.
Measure oil and milk into cup but don’t stir.
Add all at once to flour mixture.
Stir with fork until mixture leaves side of bowl and forms ball.
Knead 10 times.
Roll out (1/4″ thick) and cut with floured glass or biscuit
cutter. Bake 10-12 minutes.

MMMMM

Title: Double Chocolate Drop Cookies1
Categories: Cookies
Yield: 54 servings

Chocolate frosting
1 c Sugar
2/3 c Margarine or butter;
-softened
1 Egg
2 oz Unsweetened chocolate
Melted and cooled
1/3 c Buttermilk; milk or water
1 ts Vanilla
1 3/4 c All-purpose flour *
Or whole wheat flour
1/2 ts Baking soda
1/2 ts Salt
1 c Chopped nuts; if desired
1 pk Semisweet; (6 ozs)
Chocolate chips
Chocolate frosting
2 oz Unsweetened chocolate
2 tb Margarine or butter
3 tb Water
2 c Powdered sugar (about)

Recipe by: Betty Crocker’s Cookbook
Heat oven to 400 degrees. Mix, sugar, margarine, egg, chocolate,
buttermilk and vanilla. Stir in flour, baking soda, salt, nuts and
chocolate chips. Drop dough by rounded teaspoonfuls about 2 inches apart
into ungreased cookie sheet. Bake 8 to 10 minutes or until almost no
indentation remains when touched; cool. Frost with Chocolate Frosting.
ABOUT 4-1/2 DOZEN COOKIES; 110 CALORIES PER COOKIE.
*If using self-rising flour, omit baking soda and salt.
CHOCOLATE FROSTING Heat chocolate and margarine over low heat until
melted. Remove from heat. Stir in water and powdered sugar until smooth.

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TOMATILLO CREAM SAUCE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Sauces Mexican

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 oz Canned Tomatillos
8 oz Diced Green Chiles
1 c Heavy Cream
1 md Egg
pn Coriander

Combine all ingredients and puree until smooth. From:
Melinda Lee KNX Food News Hour.

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