*NFA BLUEBERRY MUFFINS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 3/4 c Whole Wheat Flour
3/4 ts Salt
1/3 c Sugar
2 ts Baking Powder
4 oz Egg Substitute *
4 tb Water
1/4 c Applesauce
3/4 c Skim Milk or Soy Milk
1 c Blueberries
1 t Grated orange or lemon rind

*Or use powdered egg replacer sufficient to replace 2
eggs.

Sift dry ingredients together. Beat eggs in a medium
bowl.

Add applesauce and milk to the eggs. Combine the
liquid and the dry ingred. with a few strokes. Fold
into the batter, before the dry ingred. are completely
moist–add the orange peel and blueberries. Fill well
greased muffin pans full and bake in a 400 degree
preheated oven for 25-30 min.

92 calories < 1 gram of fat 0 mg chol 227 mg sodium - - - - - - - - - - - - - - - - - -

SUMMER VEGETABLE STIR FRY

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Olive oil
1/4 lb Zucchini trimmed and thinly
1/4 lb Yellow squash trimmed and th
1 Small red onion, peeled and
2 ts Minced garlic
1 Red bell pepper, seeds/ribs
3 Tomatoes, diced
1/2 ts Salt
1/4 ts Pepper
1/4 ts Oregano
1/4 ts Basil
1/4 c Grated Parmesan cheese

HEAT THE OIL IN A WOK or skillet over high heat. Add the zucchini, yellow
squash, onion, garlic and red pepper. Stir-fry, stirring constantly, for 3
minutes. Add the tomatoes, salt, pepper, oregano and basil, cover the pan,
reduce the heat to medium high, and cook for 3 minutes. Uncover the pan,
stir in the cheese, and cook for 2 minutes. Serve immediately. NOTE: The
ingredients can be cut up to a day in advance and refrigerated, tightly
covered with plastic wrap. However, the dish should be prepared just before
serving.

– – – – – – – – – – – – – – – – – –

Title: Arugula and Parmigiano-Reggiano Cheese Salad
Categories: Emeril, Salads, Ethnic, Am/la
Yield: 4 servings

1/2 c Extra-virgin olive oil
2 tb 25 year old balsamic vinegar
4 c Arugula; cleaned and stemmed
6 oz Proscuitto di parma; thinly
-sliced
4 oz Parmigiano-Reggiano cheese
Salt and pepper

in a small mixing bowl, whisk the olive oil and
vinegar together. Season with salt and pepper. Toss
the greens with the dressing. Lay the proscuitto on
the platter. Mound the greens in the center of the
proscuitto. SHave the Parmigiano-Reggiano cheese over
the greens. Garnish with a couple of turns of black
pepper.

Source: Essence of Emeril, #EE2338, TVFN
formatted by Lisa Crawford, 6/21/96

—–

SUMMER VEGETABLE SPAGHETTI (LACTO)

Recipe By :
Serving Size : 9 Preparation Time :0:00
Categories : Vegetables Low-fat
Prodigy Dec.

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Small yellow onions — cut in
2 c Chopped — peeled fresh ripe
1 c Yellow squash — thinly sliced
1 c Zucchini squash — thinly slic
1 1/2 c Fresh green beans
2/3 c Water
2 tb Minced fresh parsley
1 Garlic clove — minced
1/2 ts Chili powder
1/4 ts Salt
1/8 ts Fresh ground black pepper
6 oz Tomato paste
1 lb Uncooked spaghetti
1/2 c Parmesan cheese — grated

A lively pasta with summer vegetables, good hot or
cold. Combine first 10 ingredients in large saucepan;
cook for 10 minutes, then stir in tomato paste. Cover
and cook gently, 15 minutes, stirring occasionally
until vegetables are tender. Cook spaghetti in
unsalted water according to package directions. Spoon
sauce over drained hot spaghetti and sprinkle Parmesan
cheese over top. Nutrition (per serving): 260 calories
Total Fat 3 g (9% of calories) Source: National Heart,
Lung and Blood Institute, Date Published: 11/18/92
:

D/L from Prodigy 12-14-94. Recipe collection of Sue
Smith. 1.80á

– – – – – – – – – – – – – – – – – –

EGGNOG WAFFLES

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Sifted flour
2 ts Baking powder
1 t Baking soda
1/2 ts Salt
2 Eggs, well beaten
2 c Eggnog
6 tb Vegetable oil
1 c Chopped nutmeats, pecans or
English walnuts

Sift flour with baking powder,soda and salt.Combine eggs,eggnog and
shortening.Add mixture to sifted dry ingredients.Mix until smooth.Fold in
nuts.Bake waffles in a preheated waffle iron until steam no longer escapes
from the grid.

– – – – – – – – – – – – – – – – – –

Title: KOMPOT W SPIRYTUSIE – 12-FRUIT COMPOTE WITH SPIRITS
Categories: Fruits
Yield: 12 servings

3 c Water
1 lb Mixed dried fruit (pears,
-figs, apricots and peaches)
1 c Pitted prunes
1/2 c Raisins
1 c Pitted sweet cherries
2 Apples, peeled, sliced
1/2 c Cranberries
1 c Sugar
1 Lemon, sliced
6 Cloves, whole
2 Cinnamon sticks
1 Orange
1/2 c Grapes, pomegranate seeds or
-pitted plums
3/4 c Brandy

1. Combine water, mixed dry fruits, prunes, and raisins in a pot large
enough to hold all the ingredients. Bring to a boil, cover and then simmer
for about 20 inutes (or until the fruit is plump and tender).
2. Add cherries, apples, and cranberries. Stir in sugar, lemon, and
spices. Cover and simmer for about 5 minutes.
3. Grate orange peel and set aside. Peel and section the orange (removing
the skin and white membrane). Add to fruits in kettle.
4. Stir in grapes and brandy. Bring just to boiling and then remove from
heat. Stir in the orange peel, cover and let stand 15 minutes.

—–

Title: MAPLE SYRUP PIE
Categories: Pies
Yield: 1 servings

1/2 c -Cold water
1/4 c Flour;all purpose
1 c Maple syrup;pure
1 Egg;lightly beaten
2 T Butter
1 Pie shell;8 " baked

Whisk water with flour until smooth; stir into syrup in small heavy
saucepan. Stir in egg; cook over medium -low heat, stirring, until thick,
about 7 minutes. Stir in butter until melted. Pour into pie shell. Let
cool.

—–

Title: Cantaloupe Soup
Categories: Soups
Yield: 1 servings

4 Cantaloupes
1/4 c Granulated sugar
Fresh mint leaves about
One good size handful plus
Some for garnish
Port
Lemon juice

Carefully cut three of the cantaloupes in half in a zig-zag pattern
using a very sharp knife. Scoop out and throw away the seeds. Use a
melon ball scooper to scoop out the flesh of the melon; Take it down
to the green part. Do the same thing with the remaining fourth
cantaloupe. It doesn’t matter how you slice this one because all you
will be using is the flesh. Place all of the scooped cantaloupe in a
food processor. Add the sugar and mint leaves, a splash of port and
splash of lemon juice. Be careful not to over-process the mixture; it
should retain some texture. Garnish with remaining mint leaves.

MMMMM

Spicy Brussel Sprouts with Almonds

Recipe By : Nathalie Dupree, Well-Stocked Pantry
Serving Size : 6 Preparation Time :0:30
Categories : Dupree Vegetable

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon vegetable oil
1/4 cup slivered almonds
1/2 teaspoon yellow mustard seeds — crushed
1/4 teaspoon cumin seeds
1/4 teaspoon fennel seeds
3 cups cooked brussel sprouts — halved
1/8 teaspoon cayenne pepper
1 tablespoon finely chopped fresh ginger
1 tablespoon fresh lime juice
1/2 teaspoon salt

In a large, heavy, nonreactive skillet, heat oil over moderately high heat for
about 30 seconds. Add almonds and mustard, cumin, and fennel seeds. Cook,
stirring, until nuts and spices are fragrant and dark, about 15 seconds.
Reduce heat to moderate and add Brussels sprouts, cayenne, and ginger. Cook
and stir until vegetables are heated through and spices arewell distributed,
about 4 minutes. Add a few tablespoons of water if vegetables look dry. Season
to taste with up to 1 tablespoon of lime juice and salt and serve hot.

– – – – – – – – – – – – – – – – – –

Oakwood Feed Store Chili

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Chili Meats
Vegetables Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–WINNER OF THE 1985 NY STATE—–
—–CHILI COOK-OFF—–
1 pound Bacon — chopped
3 pounds Lean beef chuck roast — cubed
2 pounds Pork roast — coarsely ground
Butt
4 tablespoons Prepared garlic in oil
3 large Onions
4 ounces Canned chopped chilies — El Paso brand
6 Fresh Jalapeno chilies — chop
5 tablespoons Freshly ground DRY Mexican — chilies,anaheim if p
2 tablespoons Freshly ground DRY Ancho — chilies
2 tablespoons Good quality chili pepper
1 1/2 tablespoons Hungarian paprika
4 tablespoons Fresh ground cumin seed
1 tablespoon Fresh ground black pepper
2 tablespoons MSG or Accent — optional
1 tablespoon Tabasco sauce
2 tablespoons Worcestershire sacue
1 pint Beef stock
1 pint Canned tomatoes

Fry bacon in a heavy pot until crisp and the fat is rendered. Remove and
reserve bacon. pour off most of the bacon fat into a heavy cast iron skillet,
leaving a small amount in the pot. Brown the meat and garlic in the skillet.
Saute onions in the fat remaining in the pot until soft. Add the meat, bacon,
ground chilies, dried spices, the sauces, green chilies, Jalapenos, stock and
tomatoes. Simmer for two hours.
Allow the chili to sit in the refrigerator for 24 hours to give the spices a
chance to intensify.
For garnishes, serve fresh chopped Jalapenos, chopped raw onions, shredded
Montery or Sharop Cheddar cheese, and saltines.

– – – – – – – – – – – – – – – – – –