CINNAMON OATMEAL MUFFINS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 c Skim or 2% milk
1 c Oatmeal, uncooked
1/2 c Vegetable oil
2 Egg whites
1/2 c Brown sugar
1/2 ts Cinnamon
3 ts Baking powder
1 c Flour
1 tb Grated orange zest

Peeled and chopped bits of apple, optional

Preheat oven to 400 F. Line 12 muffin cups with paper
liners. Combine and mix milk and oatmeal. Add oil and
egg whites, sugar and spice and zest. Stir until
blended. Combine flour and baking powder, add to
mixture, along with apple bits and stir just until
blended. Bake 15-18 minutes. Makes 12 muffins.

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Chocolate Liqueur Shells

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 oz Each of semi-sweet or Bittersweet,
milk and white chocolate,
melted in separate bowls
MOUSSE:
3 oz White chocolate, chopped
2 lg Eggs, separated
1 tb Each of Tia Maria, Creme de Menthe or:
Cointreau food coloring if desired

With a spoon, smear melted chocolate evenly over inside of 12 paper cups.
Turn cups upside down on a plate. Refrigerate until set. Gently peel off
the paper. Mousse: Slowly melt white chocolate. Remove from heat; quickly
beat in egg yolks. Set aside. In a separate bowl, beat egg whites until
stiff, but not dry. Divide egg yolk mix into three separate bowls and add 1
teaspoon of a different liqueur to each bowl. Add a drop or two of green
food coloring to bowl containing creme de menthe – if desired. A drop or
two of yellow coloring can be added to Cointreau mixture. Gently fold a
third of the egg whites into each of the bowls. Spoon into chocolate
shells. Refrigerate 2 hours. These shells should be consumed within 24
hours. The chocolate cases can be made ahead of time and stored in a cool,
dry place. Makes 12 candies. Source: Gifts From The Pantry By Annette
Grimsdale

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Title: CASSEROLE FLORENTINE
Categories: Italian, Casseroles
Yield: 6 servings

1 pk Spinach, frozen chopped;
-thawed squeezed dry
1 cn Cream of mushroom soup
1 Garlic clove; minced
1/2 ts Dried tarragon
1/2 ts Dried marjoram
Salt; to taste
Pepper; to taste
4 c Pasta, cooked
1 lb Sweet Italian sausage;
-cooked, drained, chopped
1 lg Onion; coarsely chopped
1 Egg
16 oz Ricotta cheese
1 Tomato; seeded, chopped
Chopped parsley

Combine the spinach, cream of mushroom soup, garlic, and seasonings
in a small bowl; spread evenly over the noodles or other pasta in a
buttered 3-quart flat casserole. Distribute the chopped cooked
sausage over the spinach mixture and sprinkle chopped onion on top of
sausage. Blend the egg into ricotta and spread over all.

Bake in a preheated 375F oven for 25 to 30 minutes or until golden,
then allow to cool slightly. Top with a garnish of tomato and
parsley.

[ YANKEE magazine, October 1989 ]
per Fred Peters

MMMMM

HONEYED GINGER HONEYED GARLIC

Recipe By : FF List: Vegetarian Times (Sally Charette)
Serving Size : 1 Preparation Time :0:00
Categories : Gifts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 parts honey
1 part ginger — thinly sliced
-OR- 1 part garlic — thinly sliced

Heat honey to a boil and pour over the thinly sliced ginger or garlic.

It takes 3 weeks until it’s ready to eat. Sounds great to me. [Sally]

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Per serving: 2080 Calories; 0g Fat (0% calories from fat); 3g Protein; 562g
Carbohydrate; 0mg Cholesterol; 29mg Sodium

Title: Swedish Ginger Cookies (Pepparkakor)
Categories: Cookies Christmas
Servings: 10

1/2 c Molasses 1/2 c Sugar
1/2 c Butter 1 ea Egg, well beaten
2 1/2 c Sifted all-purpose flour 1/4 t Salt
1/4 t Baking soda 1/2 t Ginger
1/2 t Cinnamon

Heat molasses in small saucepan to boiling point. The boil 1 minute. Add
sugar and butter and stir until butter is melted. Cool. Beat in egg.

Sift together flour, salt, soda and spices. Add to first mixture and mix
thoroughly.

Cover bowl tightly and chill overnight. Roll out a portion of the dough
at a time on lightly floured pastry cloth. Roll out thin. Cut into
desired shapes.

Bake in a moderate oven (350) 6 to 8 minutes.

Yield: 10 dozen cookies

Note: The dough may be shaped into a roll and wrapped in waxed paper.
Chill thoroughly overnight or longer. Slice thin and bake in moderate
oven (350). These should be stored in an air-tight container – allow
flavor to “ripen”.

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RASPBERRY-FILLED CHOCOLATE RAVIOLI

Recipe By :
Serving Size : 100 Preparation Time :0:00
Categories : Cookies Chocolate
Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 ounces Bittersweet or semisweet chocolate
1 cup Butter — softened
1/2 cup Sugar
1 Egg
1 teaspoon Vanilla
1/2 teaspoon Chocolate extract
1/4 teaspoon Baking soda
1 dash Salt
2 1/2 cups Flour
1 1/4 cups Seedless raspberry jam
Confectioner’s sugar

Melt chocolate in top of double boiler over hot, not boiling water. remove from
heat;cool. Cream butter and granulated sugar in large bowl until blended. Add
egg, vanilla, chocolate extract, baking soda, salt and melted chocolate, beat
until light. Blend in flour to make a stiff dough. Divide dough in half. Cover,
refrigerate until firm. Preheat oven to 350 F. Lightly grease cookies sheets or
line with parchment paper.
Roll out dough, half at a time,1/8 inch thick between 2 sheets of plastic wrap.
Remove top sheet of plastic ( if dough gets too soft and sticks to plastic,
refrigerate until firm.) Cut dough into 1 1/2 inch squares. Place half the
squares 2 inches apart on prepared cookie sheets. Place about 1/2 teaspoon jam
in center of each square;top with another square.
Using fork, press edges of squares together to seal, then pierce center of each
square. Bake 10 minutes, or just until edges are browned. Remove to wire racks
to cool. Dust lightly with confectioner’s sugar. Makes about 6 dozen cookies.
from Favorite All Time Recipes:
Chocolate Lover’s Cookies and Brownies.

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Title: Braised Beef And Musrooms (English)
Categories: Caserole, English
Yield: 4 servings

1 lb Chuck steak cut
Into 2 inch pieces
1 1/2 oz Butter
1/2 lb Small onions
1/2 lb Flat mushrooms
1/2 ts Mixed herbs
1 Bay leaf
1 tb Flour
2 Wineglasses of port wine
1/2 pt Beef stock or water
Salt and pepper

Set oven to 350/F or Mark 4. Using a flameproof casserole
dish, melt 1 oz. of the butter and brown the meat on all sides.
Remove from the dish and set aside. Peel the onions melt the
remaining butter in the casserole and cook the onions for a few
minutes. Stir in the flour, blend in the stock and continue stirring
until boiling. Return the steak to the pan and add the port wine,
herbs, bay leaf, salt and pepper. Stir until boiling. Put the lid on
the casserole and cook in the oven for l 1/2 hours or until the meat
is tender. Slice the mushrooms and add to the casserole; cover again
and cook for a further 1/2 hour. Serves 4.

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SHRIMP AND TOMOTO IN SHELLS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Pasta Main

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Olive oil
1 1/2 lb Shrimp, peeled and deveined
2 Cloves garlic, minced
28 oz Canned tomatoes, drained
And chopped
1 t Chopped parsley
1/4 ts Fennel seed
1/2 ts Lemon juice
Salt and pepper to taste
Pinch of sugar

1) Heat oil in a large frying pan. Add shrimp and garlic; season and cook
3-4 minutes over high heat, stirring occasionally.

2) Remove shrimp pan and set aside.

3) Add tomatoes and parsley to pan. Season with salt, pepper, and fennel
seed; cook 4-5 minutes over high heat, stirring occasionally.

4) Stir in lime juice and and sugar and replace shrimp in the pan. Simmer
1 minute to reheat, then spoon into scallop shells and serve with
vegetables.

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CANTALOUPE WITH CHICKEN SALAD

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Diabetic Poultry
Fruits Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–CHICKEN—–
2 c Cubed cooke chicken
1 1/2 c To 2 C Fresh blueberries
1 c Sliced celery
1 c Seedless green grapes,
-halved
1/2 c Sliced almonds
3 Cantaloupes, halved seeded
—–DRESSING—–
1/2 c Mayonnaise
1/4 c Sour cream
1 tb Fresh lemon juice
1 1/2 ts Grated lemon peel
1 1/2 ts Sugar
-ÿÿ
1 1/2 ts Sugar substitute
1/2 ts Ground ginger
1/4 ts Salt (optional)

In a large bowl, combine chicken, blueberries, celery, grapes and
almonds. In a small bowl, mix dressing ingredients. Pour over the
chicken mixture and toss gently. Spoon into cantaloupe halves. Serves
6.

Nutritional Information: One serving (prepared with sugar substitute,
light mayonnaise and sour cream and without added salt) equals: 285
calories, 87 mg sodium, 36 mg cholesterol, 37 gm carbohydrate, 18 gm
protein, 9 gm fat.

SOURCE:*Country Magazine, June/July 1994 POSTED BY: Jim Bodle 5/94

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PIZZA SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Italian Rice
Soups Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 c Risotto — uncooked
3/4 c Onion — chopped
1 c Mushrooms — sliced
1/4 c Green Pepper — chopped
2 Cloves Garlic — minced
2 ts Olive Oil
2 c Beef Broth
2 c Tomato Sauce
2 ts Dried Basil
1 t Oregano
2 oz Mozzarella Cheese —
Shredded

In a large pot cook macaroni about 10 minutes, or
until tender; drain. Saute onion, mushrooms, green
pepper and garlic in olive oil until onion is
transparent. Add beef broth, tomato sauce, basil,
oregano, and cooked macaroni; simmer 10 minutes.
Ladle into bowl and top each with mozzarella.

Makes 4 servings.

Recipe By :

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