Homemade Muffin Mix

Recipe By : _Make-A-Mix_ by Eliason, Harward Westover
Serving Size : 1 Preparation Time :0:00
Categories : Quick Breads Muffins Homemade Convenience Mixes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 cups unbleached flour — or all-purpose
3 cups sugar
3 tablespoons baking powder
2 teaspoons salt
2 teaspoons ground cinnamon
2 teaspoons ground nutmeg

In a large bowl, combine flour, sugar, baking powder, salt, cinnamon and nu
tmeg. Mix well. Put into a large airtight container. Seal and label with
date and ingredients. Store in a cool, dry place. Use within 6-8 months.=

Makes about 11 cups of Homemade Muffin Mix.

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Title: % Stuffed Tomatoes
Categories: Veggies, Favorites, Stuft vegs, Vegetarian
Yield: 1 guess at 4

—————-MEALS WITHOUT MEAT, TV FOOD—————-
4 lg Firm tomatoes

————————-STUFFING————————-
1 1/2 c Sour dough breadcrumbs
1/4 c Shallots, minced
1 T Garlic, minced
1/4 c Fresh basil, minced
1/4 c Feta cheese
1/4 c Olive oil
1/4 c Parmesan

Cut tomatoes in 1/2; scoop out pulp (reserve for
another dish or mince into stuffing.). Place upside
down to drain. Stuffing:
Combine all except Parmesan. Spoon into tomatoes;
place in baking dish. Sprinkle with Parmesan. Bake 375
F until golden brown. No baking time given.
S: TV Food Network

Oh, this is delicious! I made this for the girls and I
and we loved it– ate 2 halves each. It baked pretty
quickly, but I didn’t time it– try 10 mins or so but
don’t let the tomatoes get any more than warmed. The
flavor changes too much and isn’t pleasant.

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Title: SWEET SOUR SAUCE SUPPOSEDLY PEKINGESE STYLE
Categories: Chinese, Loo, Sauces
Yield: 1 batch

1 tb Cornstarch
1/3 c Water
6 tb Brown sugar
1/4 c Rice vinegar (or white
Vinegar, use 2 T less)
1/4 c Orange juice (or 1 T
OJ concentrate)
3 tb Ketchup or tomato puree
3 tb Lemon juice (or vinegar)
2 ts Regular soy sauce
1/2 ts Ginger root, minced
1/4 ts Hot chili oil, optional
1/4 ts Hot sauce, optional
1 tb Pickled ginger,
Shredded, optional

Mix cornstarch and water. Add rest of ingredients.
Bring to a boil. Cook over medium heat until glossy
and thickened.

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CASHEW LOAF

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Vegetarian Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Cashews, raw
2 c Soy milk
2 lg Onions
4 sl Whole wheat bread
2 tb Soy sauce
1 t Salt
2 tb Dried parsley
1/2 ts Celery seed

Blend first four ingredients in blender or put
through food grinder, except the milk. If you grind
the ingredients, pour soymilk over the top.

Add soy sauce, salt, parsley and celery seed and mix
well. Place in well-greased baking pan and bake at 350
degrees until firm, about 40 minutes.

Approximately 325 cal per serving

From DEEANNE’s recipe files

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Title: SALSA FRESCA/PICO DE GALLO
Categories: Beans, Mexican
Yield: 1 Batch

6 Roma tomatoes or
3 -regular tomatoes,
-seeded, and chopped
4 Green onions, chopped
Juice of two limes
3 Jalapeno peppers,
-seeded and chopped or
2 Seranno chili peppers
1 c Cilantro leaves,
-coarsly chopped (opt’l)
2 tb Bland salad oil (opt’l)

Combine the ingredients, and allow to sit for an hour or so to blend
the flavors.

All of the ingredients in this dish can be freely varied to suit the
individual cook’s taste. Some cooks also include a small, firm but
ripe avocado, cubed.

The mixture will keep under refrigeration for about a day, but I
wouldn’t hold it much longer than that, and it’s really best when
freshly made.

Kathy in Bryan, TX

MMMMM

INGREDIENTS FOR A GREAT CAKE

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–LISA CRAWLEY—–
1 lb Butter — brought to a cream
1 lb Flour
5/8 lb White Sugar
1 1/3 lb Currants
1/8 Worth Perfume
Peel of 2 Oranges
1/8 pt Canary
1/8 pt Rosewater
8 2/3 Eggs — half ye whites
1/8 lb Citron

No instructions were given. Taken from FRANTIC MOTHER COOKBOOK–a 1763
English recipe from a Cornish cookbook.

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Title: CHURCH WINDOW COOKIES
Categories: Cookies
Yield: 10 servings

1 pk 6 oz mint chocolate chips
1 pk 6 oz plain chocolate chips
1 ea Stick oleo
1 pk Miniature colored marshmallo
1 c Chopped nuts
1 x Flaked coconut

Heat first 3 ingredients just enough to melt chips, let cool. The add
marshmallows and nuts. Stir until marshmallows and nuts are covered
with chocolate mixture.
Put flaked coconut on wax paper and put half of cookie mixture in a
line and roll. Repeat with other half of mixture. Put in
refrigerator until hardened, cut into cookies.
Tasty and very pretty.

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Title: Chocolate-Covered Pecan Fingers
Categories: Cookies
Yield: 14 servings

3/4 c Powdered sugar
1/3 c Shortening
1/3 c Margarine or butter;
-softened
1 1/2 c All-purpose flour
1/2 ts Salt
2 Eggs
1 c Packed brown sugar
1 c Chopped pecans
2 tb All-purpose flour
1/2 ts Baking powder
1/2 ts Salt
1/2 ts Vanilla
1 pk Semisweet; (6 ozs)
Chocolate chips
Powdered sugar

Recipe by: Betty Crocker’s Microwave
1. Mix powdered sugar, shortening and margarine in large bowl thoroughly.
Stir in 1-1/2 cups flour and 1/2 teaspoon salt. Press mixture firmly in
rectangular dish, 11 X 7 X 1-1/2 inches. Microwave uncovered on high 4 to
6 minutes, rotating dish 1/4 turn after 2 minutes, until no longer doughy.
2. Mix remaining ingredients; spread over hot layer. Microwave uncovered 6
minutes, rotating dish 1/4 turn after 3 minutes. Immediately sprinkle warm
bars with chocolate chips. Microwave uncovered about 1 minute or until
chocolate is melted; spread over bars. Cool completely. Sprinkle with
powdered sugar. Cut into about 3 X 1-inch bars. 28 BARS; 180 CALORIES PER
BAR.

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Title: PEANUT BUTTER AND JELLY TAMALES
Categories: Vegetarian, Vegan, Desserts, Tex-mex
Yield: 9 servings

1 Basic masa dough recipe
18 Corn husks or parchment
-papers

————————–FILLING————————–
1 c Jam, fruit-sweetened
1 c Peanut butter, unsweetened

To make filling:

Mix jam and peanut butter.

Fill and cook tamales according to “Tamales: Basic
Procedure.”

Per serving (2 tamales): 554 cal; 8 g prot; 267 mg
sod; 89 g carb; 17 g fat; 0 mg chol; 19 mg calcium

Vegetarian Gourmet, Summer 1993/MM by DEEANNE

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Title: SUBSTITUTES FOR ALCOHOL IN COOKING
Categories: Info/tips
Yield: 1 servings

For 1 cup of wine, try 7/8 cup chicken stock for savory dishes or fruit
juice for desserts and the remaining 1/8 cup lemon juice or vinegar. OR
try tomato juice and add some fresh herbs.

For 1-2 Tbsp. dry wine substitute lemon juice or vinegar eg. for dips.

For Amaretto, try 1/2 tsp almond extract for each 1/4 cup liqueur. Add
extract gradually and taste as you go along.

For orange liqueur such as Grand Marnier use equivalent amount of frozen
orange juice plus a little orange rind.

For coffee liqueur, use coffee made with 4-6 times the amount of coffee
you normally use or double-strength espresso.

Other fruit liqueurs, use the syrup from canned fruit (reduced by
boiling).

Rum – try small amount of rum extract or vanilla.

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