LOW FAT BANANA NUT MUFFINS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Whole wheat flour
1 c Packed brown sugar
1 tb Baking powder
1 tb Allspice ( or pumpkin pie
Spice)
1/4 ts Baking soda
4 Egg beaters (ô eggs)
1 1/2 c Mashed bananas
1/2 c Fat Free Macadamia Nut
Coffee Creamer
1 ENVELOPE of LIQUID Butter
Buds Powder (for that
Buttery taste)
(Do not use Butter Buds
SPRINKLES)
1 tb Vanilla
1/2 c Chopped walnuts

Preheat oven to 400 degrees. Lightly coat a muffin
pan with pam.

In a large bowl combine flour,1 brown sugar, baking
powder, allspice and baking soda, set aside.

In another large bowl, beat egg beaters until foamy.
Add bananas, dry envelope of liquid butter buds (don’t
reconstitute, just throw in dry), coffee creamer and
vanilla.

Stir into dry ingredients until just blended.

Fold in nuts.

Pour into prepared muffin pan and bake at 400 degrees
for 20-22 minutes, until a toothpick comes out clean.

About 15% CFF. Converted to MM by Donna Webster
Donna@webster.demon.co.uk Submitted By
DONNA@WEBSTER.DEMON.CO.UK On TUE, 31 OCT 1995
151630 GMT

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Charleston Okra Soup

Recipe By : Charleston Receipts
Serving Size : 8 Preparation Time :2:00
Categories : Soup Vegetable

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 large beef bone plenty of meat
2 medium onions — chopped
3 pounds okra — chopped
salt and pepper
bay leaf
3 quarts water
1 piece bacon
8 large fresh tomato or 2 large cans

Cook meat in water slowly for 2 hours. Add okra, bacon and peeled tomatoes,
bay leaf, onions, salt and pepper to taste, let cook another 2 hours, add more
water if needed. Hot rice and cornsticks are usually served with this dish

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Date: Fri, 19 Aug 94 10:38:31 -0900
From: Mike Dobbert

Simple Sweet Sour

1 Tbl Corn starch
1/3 cup Brown sugar
1/2 tsp Freshly minced ginger
1 Tbl Soy Sauce
1/4 cup vinegar (I used Rice Vinegar)
1/4 cup vegetable broth

Vegetables of your choice. I used:

1/2 red onion
2 cloves garlic
1 cup chopped up carrots
1/2 yellow bell pepper
1 yellow zucchini
3 cups chopped up mushrooms
1 handful snow peas

Mix together the soy sauce, vinegar and vegetable broth. Separately,
mix together the corn starch and the brown sugar. Add the corn
starch, brown sugar mixture to the liquids. Add in the minced ginger.
Set this mixture aside. Saute the vegetables in some additional
broth. Just before the vegetables are cooked, add in the liquid
mixture that was set aside, and saute for an additional two minutes.

I served this over brown rice. It looked as good as it tasted.

Title: Continental Lemon Sauce
Categories: Fruits Sauces
Servings: 4

1 c Mayonnaise
2 ea Eggs; Lg
3 tb Lemon Juice
1/2 ts Salt
1/2 ts Mustard; Dry

In a small saucepan with a wire whisk, beat all the ingredients until
smooth. Stirring constantly, cook over medium-low heat until thick (DO
NOT BOIL). Serve over vegetables, seafood, poached eggs, or try it
instead of Hollandaise sauce.

Makes 1 2/3 cups.

—————————————————————————–

Title: Hot Spiced Crab Soup
Categories: Shellfish, Soups
Yield: 4 servings

1/8 lb Butter
1 lg Onion, chopped
2 cl Garlic, crushed
1/2 ts Tobasco or other pep sauce
1/8 ts Cayenne pepper
1/4 c Chopped parsley
1 Bay leaf
1 Bottle of *dry* white
Drinking wine (26.5 oz.
Bottle)
1 cn (14 oz) chicken broth
2 lg Cooked Dungeness crabs
(about 2 lbs. each),
Cleaned and cracked
Lemon wedges

In a large kettle (at least 8 qt.) heat butter until bubbly; stir in
onion and garlic and cook over medium heat until onion is soft. Stir
in hot pepper seasoning, cayenne, parsley, bay leaf, broth and wine;
heat to simmering. Add crab, cover, and simmer about 10 minutes or
until crab is heated through.

Eating this soup is a wonderful and messy affair. Serve with hot
Parmesan garlic bread, a salad and another bottle of the wine used.

MMMMM

Title: CHINESE BARBECUE PORK – CHAR SIEW
Categories: Chinese, Pork
Yield: 4 servings

2 1/2 lb Boneless Pork Roast

—————————SAUCE—————————
1 tb Hoisin Sauce
2 tb Soy Sauce
1 ts Sesame Oil
1 Fresh Garlic Finely Chopped
4 tb Sugar
1/2 ts Salt And Pepper

Slice pork into strips approximately 1 1/2 in. thick,
5-6 in. long, and 1/2 in. wide. Combine all the
ingredients for the sauce and mix well. Marinate pork
strips in sauce for a minimum of 2 hours. Bake in
pre-heated 375øF oven for 25 minutes. Turn meat over
and bake for an additional 25 minutes.

—–

KUMQUAT CHUTNEY

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Whole kumquats
3/4 c Granulated sugar
3 c Dark brown sugar, packed
1/2 c Water
3/4 c White vinegar
1/2 c Raisins
1 lb Rhubarb — cut in 1-in. pieces
1 c Chopped celery
1 lg Onion — chopped
1 Green bell pepper — chopped
2 Garlic cloves — crushed
1/4 c Slivered citron
1 lg Orange
– juice grated peel only
1 c Peeled chopped gingerroot
1 tb Worcestershire sauce
2 ts Salt
1 t Curry powder
1 t Ground allspice
1 t Ground cinnamon
1 t Ground ginger (optional)
1 t Black pepper — -ÿÿ
1/2 ts -Red pepper (optional)

Rinse kumquats in hot water. Slice kumquats lengthwise
and remove seeds. Place in large heavy pan with sugars
and water. Mix well and simmer slowly, uncovered, 30
minutes. Add vinegar, raisins, rhubarb, celery, onion,
bell pepper, garlic, citron, orange juice and peel,
gingerroot, Worcestershire, salt, curry powder,
allspice and cinnamon. Mix well. Simmer slowly,
uncovered, until mixture is dark in color, about 4 to
5 hours, stirring occasionally. Taste and add ground
ginger and pepper, if needed. Pour into hot sterilized
jars and seal immediately. Makes about 4 1/2 pints

– – – – – – – – – – – – – – – – – –

Title: Chili Con Carne With Chili Cheddar Shortcakes
Categories: Chili
Yield: 6 servings

For the shortcake biscuits:
1 1/2 c All-purpose flour
2 ts Double-acting baking powder
1/2 ts Baking soda
1/2 ts Salt
2 tb Cold unsalted butter
(cut into bits)
1/4 lb Sharp cheddar
Grated coarse (abt 1 1/2 cup
4 (2-inch) pickled jalapeo chi
Seeded/minced
(wear rubbergloves)
1 c Sour cream
For the chili con carne:
2 lg Onions/abt 3 cups; chopped
1/4 c Vegetable oil
1 tb Minced garlic
2 Carrots; sliced thin
3 lb Boneless beef chuck
(ground coarse in batches
1/4 c Chili powder
1 tb Ground cumin
2 tb Paprika
1 tb Crumbled dried organo
1 tb Dried hot red pepper flakes
Or to taste
16 oz Tomato sauce
1 1/4 c Beef broth
3 tb Cider vinegar
19 oz Can kidney beans
Rinsed and drained
2 Green bell peppers; chopped

MAKE THE SHORTCAKE BISCUITS : Into a bowl sift
together the flour, th add the butter, and blend the
mixture until it resembles coarse meal. Stir golden.
MAKE THE CHILI CON CARNE: In a kettle cook the
onions in the oil

=============== Reply 6 of Note 1
=================

Board: FOOD BB Topic: FOOD SOFTWARE Subject:
R-MC-NEW REFORMAT

To: ECGJ65B JO MERRILL Date:
10/20 From: ECGJ65B JO MERRILL Time:
10:32 PM

—–

Title: Cheese Butter
Categories: Breads, Sauces
Yield: 1 servings

1/2 c Butter, softened
1/8 ts Garlic powder
1 ts Lemon juice
3/4 ts Italian seasoning
1 c Cheddar, shredded
1/8 ts Pepper

Beat butter and seasoning until fluffy. Blend in cheese and lemon
juice. Form a log and refrigerate.

MMMMM

Title: Cream of Broccoli Soup
Categories: Soups, Mcdougall, Vegan
Yield: 4 servings

2 sm Leeks, washed sliced
2 cl Garlic, minced
1/3 c Water
4 md Red potatoes, peeled and
Chopped
3 c Water
2 md Stalks broccoli, one chopped
And one cut into small
Florets
2 c Cashew milk
1/2 ts Dried thyme
1 Bay leaf
Freshly ground pepper
To taste

, croll, uit ?