Title: Chicken Barbeque Sauce
Categories: Bbq sauces
Yield: 1 servings

1 ea 8oz jar horseradish mustard
1/2 lb Margarine
1 c Vinegar
1 tb Salt
6 oz Worcestershire sauce
1 tb Chili powder
1 c Water

Combine all ingredients, heat and bring to a boil. This sauce
is adequate for ten chicken halves.

Source: Best Barbeque Recipes by Mildred Fischer
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Jean B’s Strawberry-Rhubarb Muffins (11-12)

These started their lives as strawberry muffins, but last summer (1997)
after many iterations in search of perfection, they turned into my favorite
flavor combo! I consider them my own creation, since the ingredients and
method have been altered–in some cases, drastically.

1 ½ c finely chopped strawberries (ca ¼-1/3")
½ c chopped rhubarb
¾ c sugar
1 c white flour
¾ c whole wheat flour
3-4 Tbsp wheat germ
½ tsp baking soda
¼ tsp nutmeg
¼ tsp salt
2 eggs, beaten
¼ c light olive oil
1 tsp vanilla

Combine strawberries, rhubarb, and ½ c sugar, and let stand 1 hour. Heat
oven to 425F. Combine remaining ¼ c sugar, flours, wheat germ, baking soda,
nutmeg and salt. Beat eggs with oil and add vanilla and strawberry-rhubarb
mixture. Spoon into 11-12 greased muffin cups (I like them really full).
Bake ca 20 minutes or til pick comes out clean. Serve warm. Jean B. via TNT.

New Mexico Style Barbecue Sauce (Gc)

Recipe By : GRILLIN’ CHILLIN’ SHOW #GR3625
Serving Size : 1 Preparation Time :0:00
Categories : Bbq-Sc Texmex-Sc

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons unsalted butter
1/2 medium red onion — finely diced
1 garlic clove — finely diced
6 plum tomatoes — coarsely diced
1/4 cup ketchup
2 tablespoons dijon mustard
2 tablespoons dark brown sugar
1 tablespoon honey
1 teaspoon cayenne
1 tablespoon ancho chile powder
1 teaspoon pasilla chile powder
1 tablespoon worcestershire sauce

In a medium saucepan over medium heat, heat the butter and sweat the onion
and garlic until translucent. Add the tomatoes and simmer for 15 minutes.
Add the remaining ingredients and simmer for 20 minutes.

Puree the mixture in a food processor, pour into a bowl, and allow to cool
at room temperature. Will keep for 1 week or several months frozen.

Yield: 5 cups

Busted by Gail Shermeyer <4paws@netrax.net> on Jun 22, 1997

– – – – – – – – – – – – – – – – – –

CINNAMON MINI MUFFINS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Flour
1/2 c Sugar
2 ts Baking powder
1/2 ts Salt
1/2 ts Ground nutmeg
1/2 ts Ground allspice
1 Egg — lightly beaten
1/2 c Skim milk
1/3 c Butter — melted
-TOPPING:
2 tb Sugar
1/2 ts Ground cinnamon
1/4 c Butter — melted

In a large bowl, combine flour, sugar, baking powder,
salt, nutmeg and allspice. Combine the egg, milk, and
butter; mix well. Stir into dry ingredients just until
moistened. Spoon into greased or paper-lined mini
muffin cups. Bake at 400 degrees for 12-14 minutes or
until muffins test done. For topping, combine sugar
and cinnamon. Brush the tops of warm muffins with
butter; sprinkle with cinnamon-sugar.

Nutritional Information: 96 calories, 128 mg. sodium,
9 mg. cholesterol, 12 gm. carbohydrates, 1 gm.
protein, 5 gm. fat.

Makes: 2 dozen From: Posted
by: Debbie Carlson – GEnie

– – – – – – – – – – – – – – – – – –

Title: Harvest Time Pumpkin Soup
Categories: Diabetic, Soups/stews, Vegetarian, Crockpot
Yield: 4 servings

1 sm Pie pumpkin; cleaned out – chopped
2 Potatoes; Salt pepper
2 Carrots; 4 tb Cream;
1 Onion; finely chopped 2 tb Butter;
2 cl Garlic; crushed 2 tb Soy sauce;(optional)
Olive oil; Sour cream;
Fresh parsley; basil; thyme; Chives; chopped

Cut pumpkin, potatoes and carrots into pieces and steam until tender.
Remove peel from pumpkin. Save steaming water. Saute onion and
garlic in a little olive oil until transparent. Puree onion, garlic
and vegetables in a food processor, adding reserved water. Return
the puree to a saucepan and add spices, salt and pepper, cream,
butter and soy sauce. If soup is too thick, thin with a little water,
milk or chicken stock. Heat but do not boil. Garnish with a dollop
of sour cream and chives.

Source: The Harrowsmith Cookbook, Volume Three

MMMMM

Brown Sugar Hot Chocolate

Recipe By : Woman’s Day 12-17-96
Serving Size : 4 Preparation Time :0:15
Categories : Not Sent

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 squares unsweetened chocolate
1/3 c water
4 c milk — heated
3/4 c brown sugar — packed
1/8 tsp salt
peppermint cane or stick — garnish

Stir chocolate and water in a medium saucepan over low heat until
chocolate has melted (mixture will thicken). Gradually whisk in milk,
then sugar and salt until evenly blended.

To serve: Reheat in a saucepan over medium-low heat, or in microwave,
stirring occasionally. Serve with Peppermint-cane stirrer.

– – – – – – – – – – – – – – – – – –

Title: Shrimp fried rice
Categories: Stir-fry, Seafood, Oriental
Yield: 4 servings

2 Eggs
2 tb Vegetable oil
3 Green onions tops; chopped
3 c Cold cooked rice
1/4 lb Cooked shrimp; chopped
3 tb Kikkoman Soy Sauce

Blend eggs with 2 Tbsp. water; set aside. Heat oil in wok or large
skillet over medium heat. Add green onions; stir-fry 30 seconds.
Add eggs; cook, stirring gently, until firm. Stir in rice and cook
until heated, gently separating grains. Add shrimp and soy sauce;
cook, stirring, until mixture is well blended and heated through.

Makes 4 to 6 servings

Source: The Art of Stir-Frying Made Easy with Kikkoman Sauces
Reprinted with the permission of Kikkoman International Inc.
Electronic format courtesy of Karen Mintzias

MMMMM

Title: CHOCOLATE DIPPED HOKEY POKEY COOKIES * PART 1
Categories: Cookies, Chocolate
Yield: 8 servings

—————————KAREN PHILLIPS CBTX40A—————————
1/2 c Sliced almonds
1/4 t Salt
1/4 c Granulated sugar
1/4 t Pure almond extract
2 T All-purpose flour
3 oz Semi-sweet chocolate;
-chopped into 1/4″ pcs
1 Egg white
1 t Unsalted butter; melted

EQUIPMENT: Measuring cup, measuring spoons, small
nonstick saute pan, baking sheet, stainless steel
bowl, rubber spatula, parchment paper, cake spatula,
pizza cutter, double boiler, instant-read test
thermometer.

Preheat the oven to 325 degrees. Toast the almonds on
a baking sheet in a preheated oven until golden brown,
about 8 minutes, then remove from the oven and cool.
Do not turn off the oven.

Combine the sugar, flour, egg white, butter, salt, and
almond extract in a stainless steel bowl. Stir the
mixture until smooth. Gently fold in the almonds until
coated with the batter. Hold the batter at room
temperature for 20 minutes before using, stirring
occasionally. This is done in order to dissolve the
sugar. If this step is bypassed, the cookies will not
have the desired taste and texture.

Trace 2 6-inch circles onto a piece of parchment
paper (cut to fit a baking sheet). Place the parchment
paper, trace marks down, on a baking sheet. Evenly
divide the batter between the circles.

Directions continue >>>

—–

SPICY EGG NOODLES (BAMEE HAENG)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Stephen Ceideburg
3 oz Fresh whole egg noodles
-(bamee)
1 tb Garlic Oil (see recipe)
2 tb Fish sauce (nam pla), or to
-taste
2 tb Kwan’s Sweet and Sour Sauce
-(see recipe)
Dried hot chile flakes, to
-taste
1 Handful bean sprouts
1/4 c Shredded barbecued pork,
-cooked chicken, beef or
-shrimp
Chopped green onions for
-garnish
Fresh coriander leaves
1 t Ground peanuts

Whole egg noodles may be purchased in Asian markets (they are labeled “egg
wonton-style noodles”). Serve this dish for breakfast, lunch or as a snack
or as a side dish in a Western- style meal. The ancillary recipes are in
the next post.

Plunge noodles into a pot of boiling water for 4 or 5 seconds. Remove and
plunge into cold water for 4 or 5 seconds. Return to boiling water for 4 or
5 seconds; drain. Pour noodles into a bowl. Add garlic oil, fish sauce,
sweet and sour sauce and dried chile flakes (if you like it hot).

Dip bean sprouts quickly into boiling water; drain. Add to noodles. Add one
or more of the cooked meats. Top with green onions, coriander and ground
peanuts.

Note: This recipe is a version served by street noodles vendors in
Thailand. Seasonings may be adjusted to your taste.

PER SERVING: 575 calories, 19 g protein, 60 g carbohydrate, 26 g fat (6 g
saturated), 82 mg cholesterol, 2,840 mg sodium, 2 g fiber.

From an article by Joyce Jue in the San Francisco Chronicle, 5/29/91.

– – – – – – – – – – – – – – – – – –

Title: APPLE BROWN BETTY WITH RUM WHIPPED CREAM
Categories: Desserts, Holiday
Yield: 6 servings

MAIN INGREDIENTS:
1 c All-purpose flour
1/4 ts Salt
1/2 ts Ground cinnamon
1/4 ts Ground nutmeg
3/4 c Sugar
8 tb (1 stick) unsalted butter,
-chilled, cut into 1/2″ piec
4 Slices firm-textured bread;
-crusts removed
1 c Raisins
3 Granny Smith apples; peeled,
-cored, and cut into 1/2-inc
-pieces (about 1-1/2 pounds)
RUM WHIPPED CREAM:
1 c Heavy cream
2 tb Sugar
2 tb Dark rum

To make the apple brown betty: Preheat the oven to 350
degrees. Butter a 9-inch-square baking dish. Sift the
flour, salt, cinnamon, nutmeg, and sugar into a bowl.
Cut the butter into small pieces; cut it into the
flour mixture, using a pastry blender, until the
mixture resembles coarse crumbs. Cut the bread into
1-inch-square pieces. Soak the raisins in boiling
water to cover for about 5 minutes, until plump, the
drain them. Combine the bread, raisins, and sliced
apples in a bowl. Sprinkle the bottom of the prepared
baking dish with 3/4 cup of the flour mixture, add the
apple mixture, and top with the remaining flour
mixture. Bake, uncovered, in the preheated oven until
the top of the brown betty is crisp and golden and the
apples are tender, 35 to 45 minutes. To make the rum
whipped cream: In a chilled medium bowl, beat the
cream and sugar until stiff. Beat in the rum. Serve
the betty warm, with the rum whipped cream. Serves 6.
Submitted By ROBERT.FOSTER@NASHVILLE.COM (ROBERT
FOSTER) On 10 NOV 1995 060029 -0700

—–