BRAN OR RAISIN BRAN MUFFINS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Eggs
1 c Milk
1/2 Stick melted unsalted butter
1 pk Bran muffin mix (see MM#:33)
1/4 c Raisins (optional)

In lge. mixing bowl, beat eggs milk, then whisk in
melted butter. Stir in mix just until it is
moistened; don’t over-mix. Stir in raisins if desired.

Divide among muffin cups and bake in preheated 425 F.
oven for 20 min., or until muffins are firm and shrink
back from sides of cups slightly.

Serve immediately.

Leftovers may be stored in plastic bags in ‘fridge for
later rewarming in moderate oven or mircowave.

– – – – – – – – – – – – – – – – – –

Title: Cereal Mix Snack
Categories: Snacks
Servings: 20

1/3 c Vegetable oil
1/4 c “table grind” Mrs. Dash
-or other no-salt seasoning
1/4 c Sodium-reduced soy sauce
18 c Mixed cereals pretzels
-(toasted oats,
– mini Shredded Wheat,
– Chex–any variety)
1 1/2 c Dry roasted peanuts

PREHEAT YOUR OVEN TO 275F. In a small saucepan, combine the oil, Mrs. Dash
and soy sauce and heat just until hot. Combine the cereals and nuts in a
large bowl. Pour the hot oil over the mixture, turning with a wooden spoon
or spatula to cover evenly. Divide the mixture between 2 large deep
roasting pans and bake for 1 hour, stirring 3 or 4 times during baking.
Remove the pans from the oven, let cool and store in air-tight containers.
It will last several weeks.

Makes 20 Cups

JOANNA PRUESS – PRODIGY GUEST CHEFS COOKBOOK

MMMMM

Title: Spice Cookies with Candied Ginger
Categories: Cookies
Yield: 1 servings

1 3/4 c Plus 2 teaspoons all-purpo
-se flour
1 ts Baking soda
1/4 ts Salt
3/4 c (1 1/2 sticks) unsalted
-butter — room temp.
1/2 c Plus 2 teaspoons sugar
3 ts Finely chopped crystallized
-ginger (about
1 lg Egg white
2 ts Dark corn syrup
1 1/4 ts Ground cinnamon
1 ts Ground ginger
1 ts Ground cloves
Sugar
Powdered sugar

Recipe by: blau@diphda.crd.ge.com (lauren h halverson)
Position rack in center if oven and preheat to 350 degrees. Grease heavy
large cookie sheets. Combine flour, baking soda and salt in medium bowl.
Beat butter, 1/2 cup plus 2 tbsp. sugar and crystallized ginger in another
bowl until fluffy. At low speed, beat in egg white, corn syrup, cinnamon,
ground ginger, and cloves. Add dry ingredients and beat just until moist
clumps form. Press mixture together to form smooth dough.Form level tbsp.
of dough into 1 inch balls. Roll in sugar and place on
prepared cookie sheet, 2 inches apart. Dip bottom of glass into sugar.
Press cookies to 2 1/2 inch rounds with glass, dipping glass into sugar
before each pressing. Bake until cookies are light brown, about 13
minutes.
Let cookies stand on baking sheet 5 minutes. Transfer to rack and cool
completely. sift powdered sugar over half of each cookie. (Can be prepared
ahead. Wrap airtight and let stand at room temp 1 week or freeze 1 month.)

—–

RHUBARB CUSTARD PIE WITH CRUMB TOPPING

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Custard

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 9″ pie shell — unbaked
4 1/2 cup Rhubarb — 1/2″ pieces
1 1/2 cup Sugar
1/4 cup Flour
Dash of salt
2 Eggs
1/2 teaspoon Vanilla
————-t————–
1/2 cup Flour
1/2 cup Sugar
1/4 cup Butter or margarine

Prick pastry shell with fork.Bake @ 450 degrees for 5 minutes. Cool.Combine
rhubarb with sugar,flour and salt.Let stand 15 minutes.Beat eggs
slightly.Add vanilla.Stir egg mixture into rhubarb.Turn into pastry
shell.For Topping;stir together flour and sugar.Cut in butter until it
resembles coarse crumbs.Sprinkle over pie.Bake in 425 degree oven for 15
minutes,then reduce heat to 350 degrees.Bake for 30 minutes more.Cool
completely before serving. Store pie in refrigerator.

– – – – – – – – – – – – – – – – – –

SPECIAL THAI CHICKEN WITH CHILLIES (MILD)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Thai Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Oil
4 Fresh Red Chillies
— seeded and sliced
3 Garlic cloves — sliced
500 g Chicken breast — sliced
1 Onion — sliced
2 tb Oyster sauce
1 tb Fish sauce *
1 tb Tamarind sauce
2 ts Brown sugar
— (or jaggary if available)
1/2 c Straw mushrooms
— (or tinned mushrooms
— if desperate)
1/2 c Bamboo shoots (strips)
1/2 Lime — juiced
6 bn Coriander (fresh)

*NOTE: (Fish sauce is available from Asain food shops. Alternatively
substitute twice this amount soy sauce.)

Instructions: ÿÿÿÿÿeat oil in wok, add chillies and garlic and
fry until crisp and golden. Drain onto paper towels (but leave oil in the
wok). Fry chicken and onion in oil until chicken is cooked. Add lime juice
and vegetables. Fry for about 2 minutes. Add sauce.

From: neiger@vaxc.cc.monash.edu.au (David Neiger)

– – – – – – – – – – – – – – – – – –

15 oz. of canned blueberries in heavy syrup
1/2 cup of water
1/4 cup sugar

Drain the blueberries and reserve the syrup.
In a food processor or blender puree about
1/3 of the can of blueberries, (5 ozs.)
Cook water and sugar until the sugar dissolves.
Add the reserved syrup and the pureed
blueberries. Stir until really mixed and then
chill about 30 minutes.

Freeze in an ice-cream maker or spread out in a
baking pan in the deep freezer.

Serve with the remainder of the blueberries.

Title: Garlic Ice Cream
Categories: Ice cream, Garlic
Yield: 12 servings

1 1/2 ts Unflavored gelatin 1/8 ts Salt
1/4 c Cold water 2 tb Lemon juice
2 c Milk 2 Garlic cloves; minced
1 c Sugar 2 c Whipping cream

Soften gelatin in water. Heat the milk just to a simmer, add sugar and
salt and stir to dissolve. Dissolve the gelatin in the hot milk. Cool, then
add the lemon juice and garlic. Chill in freezer until slushy. Whip the
cream until thick but not stiff, and stir into the mixture. Freeze in a
mold or foil covered tray. Top with strawberry fruit toppings, or fresh
fruits.

FROM: ALYCE MANTIA (KRBS41A)

—–

Title: FRANK AND VEGETABLE CASSEROLE
Categories: Casseroles, Usenet
Yield: 6 servings

2 lb Frankfurters, boiled
-(I use Armour
-All-Beef franks)
20 oz Broccoli spears
-(frozen), cooked
12 oz Corn (canned), drained
20 oz Cauliflower (frozen),
-cooked
6 lg Potatoes, diced
-and cooked (approx.)
1 lb Cheddar cheese, sliced

Thinly slice franks (18-20 slices per frank). Break
cauliflower into bite sized florets. Separate
broccoli into individual spears.

Combine all franks and vegetables in a 6-8 quart pot
and mix well. Spread into baking pan (s). (I use 2
9×9 baking pans.) Cover ingredients with a layer of
sliced cheese.

If cooking immediately, bake uncovered at 350 degrees
F. for 15 minutes or until cheese melts. If coming
from refrigerator, cook covered at 350 degrees F. for
30-35 minutes, then uncovered for 10-15 minutes until
cheese melts and ingredients are evenly warmed.

NOTES:

* Casserole with frankfurters, vegetables and cheese.

* As a variation, cube half of the cheese and mix in
with the vegetables, then top with remaining sliced
cheese.

: Difficulty: Easy.
: Time: 45 minutes cooking, 15 minutes preparation,
15 minutes baking. : Precision: Approximate
measurement OK.

: Pat M. Iurilli
: Bell Communications Research Piscataway, NJ
: {allegra, ihnp4, topaz}!rruxqq!pat

: Copyright (C) 1986 USENET Community Trust

—–

4 c. sliced leeks
3 c. peeled, diced potatoes
6 c. chicken broth
1 c. whipping cream
3 tbsp. sherry
Chives
Combine the top 3 ingredients. Cook 20 minutes. Blend in a
blender. Add the rest and serve hot or cold. Serves 6.

Old-Fashioned Peanut Butter Cookies

Recipe By : Skippy Peanut Butter
Serving Size : 72 Preparation Time :0:00
Categories : Cookies Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 cups unsifted flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 c margarine
1 c peanut butter, chunky or smooth
1 c sugar
1 cup brown sugar, firmly packed
2 eggs
1 tsp vanilla

Stir first four ingredients; set aside. In a large bowl with mixer at medium
speed, beat margarine and peanut butter until smooth. Beat in sugars until
blended, then eggs and vanilla. Add flour mixture; beat until well blended.
If necessary chill dough. Shape into 1inch balls. Place 2 inches apart on
ungreased cookie sheets. Flatten slightly and decorate with candied cheeries,
or flatten with fork dipped in colored sugars. Bake in 350 degree oven 12
minutes, or until lightly browned. Remove from cookie sheets and cool on a
rack. Makes 6 dozen.

– – – – – – – – – – – – – – – – – –