Title: Southwest Burgers
Categories: Beef Tex-mex Main dish Meats Sauces
Servings: 6

1 x Fresh Tomato Salsa; * 1 1/2 lb Ground Beef
4 oz Chopped Green Chiles; ** 4 oz Monterey Jack Cheese;
Diced
1/2 t Pepper 1/4 t Salt

* See Sowest 2 for recipe.
** Use 1 4-oz can of chopped green chiles that have been drained.
————————————————————————–
Prepare Fresh Tomato Salsa and set aside. Mix remaining ingredients.
Shape into 6 patties, each about 1/2-inch thick. Set oven control to
broil. Place patties on rack in broiler pan. Broil with tops of burgers
about 3 inches from the heat until they are done to your taste, 5 to 7
minutes on each side for medium done. Serve with Fresh Tomato Salsa.

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Old Fashion Ginger Snaps

Recipe By : Record Journal Feb.1996
Serving Size : 1 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 cups whole wheat flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ginger
1/2 teaspoon cinnamon
1/2 teaspoon ground cloves
3/4 cup corn oil margarine
1 cup light brown sugar
1 egg
1/2 cup molasses
granulated sugar to roll in

Preheat oven to 350.

Mix flour, soda, salt, ginger, cinnamon and cloves..In a large bowl cream
margarine and sugar.
Add egg and molasses. Stir in flour mix. Chill dough. Using one tablespoon
dough, roll into
balls. Roll tops in sugar….Place on greased cookie sheets 2-inches apart
and bake for 8
minutes or until flat and cracked.

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NOTES : makes 3 to 4 dozen.

Title: CHINESE PEPPER STEAK COCA-COLA
Categories: Beef, Chinese
Yield: 6 servings

1 1/2 lb Top round or sirloin steak,
Boneless
2 tb Oil
1 Clove garlic, minced
Thin strips
1 c Celery, thinly sliced
1/4 c Onions, thinly sliced
1/2 c COCA-COLA

======================================================================
==== BBS: Ned’s Opus Date: 03-27-94 (16:52) Number: 237 From: LISA
REEVES Refer#: 133 To: HELEN PEAGRAM Recvd: NO Subj: KIDS Conf: (6)
Intercoo

MMMMM

CARAMEL CINNAMON MUFFINS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Muffins Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 tb Butter
2/3 c Brown sugar
2 c Sifted flour
3 ts Baking powder
1/2 ts Salt
1 t Cinnamon
1 Egg
1 c Milk
2 tb Melted shortening

Grease muffin pans and place 1/2 teaspoon of butter
and 1 teaspoon brown sugar in each cup. Sift flour,
baking powder, salt and cinnamon together. Beat egg;
add milk, shortening and remaining 1/2 cup brown
sugar. Add to sifted dry ingredients, stirring only
enough to dampen all the flour. Fill prepared muffin
pans 3/4 full and bake in hot oven (425 degrees) for
20 minutes. Makes 18. If desired, chopped nuts or
raisins may be added to the butter and brown sugar of
the cup.

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Title: ARMCHAIR QUARTERBACK CRUNCH
Categories: Snacks
Yield: 4 servings

3 qt Popped popcorn
2 c Mini pretzels
1/3 c Rasted pepitas or hulled
Pumpkin seeds (optional)
1/4 c Regular or light margarine
2 tb Grated Parmesan cheese
1 ts Mexican seasoning

Place popped popcorn, pretzels and pepitas in large bowl. Melt
margarine in small pan. Add Parmesan and Mexican seasoning. Drizzle
over pop corn and toss lightly. Makes about 3 1/2 quarts.

From: Danial Mannen Date: 24 Mar 96

MMMMM

Title: Oliver’s Cornmeal Tea Biscuits
Categories: Cookies
Yield: 24 servings

2 2/3 c All-purpose flour
1 1/2 c Cake and pastry flour
1 1/2 c Cornmeal
2/3 c Granulated sugar
4 tb Baking powder
2 ts Salt
1/2 c Shortening
3 Eggs; slightly beaten
3/4 c Milk
1/2 c Water

Recipe by: Oliver’s Restaurant 2433 Yonge St.Toronto
Blend dry ingredients in a large bowl. Cut in shortening with a pastry
blender until mixture is the texture of coarse meal. Blend eggs, milk and
water. Stir into dry ingredients and combine until moistened and a soft
dough forms. Turn dough out on a heavily floured surface. Pat or roll to a
1-inch thickness. Cut into 3 1/2 to 4-inch rounds. Transfer to lightly
greased baking sheets and bake in a 375 oven for 15 to 20 minutes or until
done. Makes 2 dozen biscuits. From: Pastry chef Ian Gallacher Oliver’s
Restaurant 2433 Yonge St., Toronto Canada

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TENDER FLAKY BISCUITS

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Plus 2 tbsp cake flour
2 ts Baking powder
1/4 ts EACH baking soda and salt
1/2 Stick cold margarine (not
Spread) — cut in small
Cubes
3/4 c Buttermilk

Heat oven to 450. Have a baking sheet ready.

In a medium bowl, mix flour, baking powder, baking
soda and salt. Cut in margarine with pastry blended,
or work in with fingertips until lumps are no larger
than small peas. Stir in buttermilk with a fork until
mixture clumps together. Press dough into a ball.

On a lightly floured surface with a lightly floured
rolling pin, roll dough into a 10×6-inch rectangle.
With the long edge facing you, fold in both short ends
so they meet in center. Fold dough in half (as if you
were closing a book), forming a packet 4 layers thick.
Roll dough into a 6-inch square.

With a floured knife, cut dough into 16 squares, using
a straight downward motion with each cut (don’t saw
dough). Place biscuits 1 1/2 inches apart on
ungreased baking sheet.

Bake 10-12 minutes until biscuits are lightly browned.
Removed to a wire rack to cool.

Recipe By : Woman’s Day 10-8-96

From: Carol Taillon

RASPBERRY BANANA MUFFINS

Recipe By :
Serving Size : 15 Preparation Time :0:00
Categories : Muffins Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Flour
1/2 ts Baking powder
3/4 ts Baking soda
1/4 ts Salt
1/4 lb Butter
1 c Sugar
2 Eggs
3 Overripe bananas
1/4 c Sour cream
1 t Vanilla
1 pt Cleaned raspberries
1/2 c Chopped toasted almonds

Sift together flour, baking powder, baking soda, and
salt. Cream butter with sugar until fluffy. Beat in
eggs. Puree bananas, sour cream and vanilla. Alternate
add dry ingredients in 3 additions and banana mixture
in 2 additions to the egg mixture. Beat enough to
incorporate. Fold in raspberries and toasted almonds.
Spoon into greased muffin tins and bake in a preheated
350 deg F oven for about 25 minutes, until puffed,
browned and springy. Makes about 15 muffins.

– – – – – – – – – – – – – – – – – –

Low-Fat Caramel Custard

Recipe By: Graham Kerr
Serving Size: 4Preparation Time: 1:00
Categories: Desserts Healthy/Low Fat/Non Fat

Amount Measure Ingredient Preparation Method
1 1/2 quarts boiling water
3/8 cup sugar caramelized
1 1/2 cups skim milk
zest of two lemons
1/2 package egg beatersr 99% egg substitute (4)
1/4 cup sugar
1 dash salt
1 tablespoon vanilla extract

1. Preheat oven to 350F.

2. Place water on heat.

3. Prepare bain marie (water bath) and put 8 pyrex custard cups (or use
coffee mugs) in a 3″ deep roasting pan. Cover the bottom of the pan with
cold water.

4. Place the lemon zest and skim milk in a saucepan; heat to scalding.

5. Put 3/4 c. sugar in saucepan on high heat. Stir constantly until all
the sugar melts and caramelizes. (Exercise care with the molten sugar;
it’s very hot and can cause severe burns.)

6. As soon as the sugar is molten and caramelized, pour about 2 T. of the
solution in the bottom of each of the custard cups and allow it to
solidify. Beat the 3 eggs, 1/2 c. sugar and 1/4 t. salt together and
strain the scalded milk into it (to remove lemon zest).

7. Mix the egg and milk mixture well. Add the vanilla and fill the cups
to within 1/4″ of the top. (The custard mixture should be about 3/4 to 1″
deep in the cups.)

8. Place the pan with the cups in the pre-heated oven. Pour enough water
into the pan to come up to 1/4″ of the top of the custards, and bake for
45 minutes or until the custard firms up and starts to brown on top. Do
not overcook. (If this is overcooked, the custard will have a grainy
texture instead of its intended creamy, heavenly smoothness.)

9. Remove from oven and the water bath, and cool to room temperature.
Place in the refrigerator until cold.

10. To serve, cut around the top of the custard and turn upside down on
to a small plate. Cover with the luscious caramel sauce in the bottom of
the cup, and add a dash of freshly ground nutmeg if desired. Garnish with
a small, fresh mint leaf.

—–

Date Coleslaw With Orange-Ginger Vinaigrette

Recipe By : California Date Administrative Committee
Serving Size : 8 Preparation Time :0:00
Categories : Dressings Salads/Vegetable
Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 C California Dates — pitted
1/2 Tbsp Orange Zest — grated
1/2 C Orange Juice
3 Tbsp White Wine Or Cider Vinegar
2 Cloves Garlic — minced
1 Tsp Ground Ginger
1 Tsp Salt
1/2 Tsp Pepper
2 Tbsp Olive Oil Or Vegetable Oil
1 Pkg (16 Oz.) Pre-Cut Coleslaw Mix
Or
7 C Green And Red Cabbage — coarsely shredded
1 C Carrot — coarsely shredded
1 C Green Onion — thinly sliced

Coarsely chop the dates in 1/2-inch pieces; set aside.
To make the dressing: whisk together the zest, the juice, wine or vinegar,
garl
ic, ginger and the salt and pepper. Next, whisk in the oil.
Combine the vegetables with the dressing.

Per serving: about 116 calories and 4g fat.

– – – – – – – – – – – – – – – – – –