RASPBERRY ALMOND MUFFINS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Muffins Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
16 Regular muffins

The raspberry preserves and almond paste tucked inside
these delicate muffins make them a surprising treat.
About 5 ounces almond paste 1/2 cup (1 stick) butter,
at room temperature 3/4 cup granulated sugar 2 large
eggs 1 teaspoon baking powder 1/2 teaspoon baking soda
1 teaspoon almond extract 2 cups all-purpose flour 1
cup plain yogurt or buttermilk About 1/4 cup raspberry
preserves Heat oven to 350 F. Line muffin pans with
foil baking cups. Cut almond paste into 16 pieces and
pat each piece into a round disk about 1 1/2 inches
across.
In a large bowl, beat butter until creamy. Beat in
sugar until pale and fluffy. Beat in eggs, one at a
time, then mix in baking powder, baking soda, and
almond extract.
With a rubber spatula fold in 1 cup of the flour,
then the yogurt, and lastly the remaining flour until
well blended.
Spoon about 2 tablespoons of batter into each cup and
smooth surface with your fingers. Top with a level
teaspoon of raspberry preserves, then with a piece of
almond paste. Top each muffin with another 2
tablespoons of batter.
Bake 25 to 30 minutes, or until lightly browned. Turn
out onto a rack and let stand at least 10 minutes.

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Title: Savory Hamburger Soup
Categories: Soups, Microwave
Yield: 2 servings

1 lg Carrot, thinly sliced
2 tb Chopped onion
1 tb Water
1/2 lb Lean ground beef
1 c Tomato sauce
1/2 c Water
2 tb Dry red wine
1/2 ts Sugar
1/4 ts Salt
Dash garlic powder
Dash pepper
2 tb Shredded cheddar cheese

In a 1-quart casserole micro-cook sliced carrot and chopped onion, and
1 T
water, covered, on 100% power for 2 minutes. Stir the ground beef into
the
partially cooked vegetables. Micro-cook, uncovered, on 100% power for 3
minutes, stirring once to break up the meat. Drain off the fat. Stir in
tomato sauce, 1/2 cup water, dry red wine, sugar, salt, garlic powder
and
pepper. Micro-cook, uncovered, on 100% power for 4 to 5 minutes more or
until mixture is heated through and vegetables are tender. Sprinkle
with
shredded cheddar cheese and serve.

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WOODSY MUSHROOM GOULASH

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–PARADE; 10/24/93—–

3 lg Tomatoes
2 tb Canola oil
2 md Onions; coarsley chopped
1 tb Sweet paprika
4 Pale green sweet roasting
~peppers; cored, seeded and
~cut crosswise into 1/4-inc.
1 1/4 lb Large white mushrooms; stems
~trimmed; cleaned and
~quartered
1 c Plain nonfat yogurt
1/2 c Light sour cream
1 tb All-purpose flour
3 c Egg noodles, wide; cooked OR
Rice; cooked
1 tb Parsley; chopped, for
~garnish

1. Bring a small pot of water to a boil.

2. To peel tomatoes, cut a small “X” in the bottom of
each. Place in boiling water for about 30 seconds to
loosen the skins. Remove to a colander. When tomatoes
are cool enough to handle, slip off the skins.
Coarsley chop the peeled tomatoes; reserve.

3. Heat oil over low heat in a large, heavy pot. Ad
onions and cook,s tirring, for about 10 minutes, or
until wilted. Sprinkle paprika over the onions and
cook, stirring, for one minute.

4. Add peppers and reserved tomatoes. Cookover
mediumheat for 10 minutes, stirring once or twice.

5. Add mushrooms tothe vegetables and stir goulash
well. Cook for 5 minutes.

6. Place the yogurt, sour cream andflour in asmall
bowl and whisk together well. Add 1/2 cup of the
juices fromthe vegetables and whisk together.

7. Off the heat, whisk the yogurt mixture into the
mushroom-vegetable goulash. Season with salt and
pepper.

8. Before serving, warm goulash through over low
heat, stirring. Do not boil. Serve immediately over
noodles or rice and garnish with chopped parsley.

Serves 6. Per serving: 251 cal; 8 g fat; 26 mg
cholesterol

Posted on GEnie Food Wine RT Oct 24, 1993 by DEEANNE

>From the recipe files of Sylvia Steiger, GEnie
THE.STEIGERS, CI$ 71511,2253, Internet
sylvia.steiger@lunatic.com, moderator of GT Cookbook
and PlanoNet Lowfat Luscious echoes

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Title: Crock Pot Pound Cake
Categories: Cakes, Crockpot
Yield: 6 servings

16 oz Pound cake mix, packaged
2/3 c Water
2 Eggs

Blend cake mix with water and eggs in mixing bowl at low speed
until moistened. Beat on medium speed for 3 minutes, scraping bowl
frequently. Pour into greased and floured 8-cup mold or spring form
pan. Place in slow-cooker. Cover mold with 4-5 paper towels and
cook on high 2 1/2 to 3 1/2 hours. When cake is done, top will be
slightly moist and pass the toothpick test.
Serve plain, frosted or with fruit.

Source: Crockery Cookery, Mable Hoffman

MMMMM

Ramp Soup

Recipe By : Mrs. William A. Pugh
Serving Size : 1 Preparation Time :0:00
Categories : To Post Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Pound Stew Meat
20 Ramps
5 Stalks Celery
3 Carrots
1 Pound Potatoes
20 Ramps
2 Tablespoons Butter
Salt And Pepper — to taste

Boil 1 pound of beef for about 15 minutes in 2 quarts of salted water,
skimming off any scum that may form. Then dice and add 18 to 20 ramps,
the celery stalks, carrots, and the pound of potatoes to the mixture,
and simmer for 2 to 3 hours. Afterwards, fry another 18 to 20 ramps in
butter for about 10 minutes or until thoroughly cooked. To these add
one large cup of soup, salt and pepper to taste, and simmer for 10 to 15
minutes. Extract the meat (seerve separately), combine both mixtures,
press through a colander, stir, and reheat.

Ramps can be canned or frozen for winter use.

Biographical Note:

Ramps, related to wild leeks, are perhaps the best known of all edible
wild plants in West Virginia. This herb is found in great abundance in
many of the mountainous counties from April to June, although in some
areas it is rapidly becoming scarce due to commercial collectors. Only
time will tell whether or not this plant follows ginseng into relative
oblivion.

Many people are seemingly offended by the rather strong lingering odor
associated with ramp eaters, but a two to three day waiting period is
usually sufficient to re-enter society and the taste more than
compensates for the inconvenience.

Ramps are excellent raw, although they are usually parboiled and
seasoned, or fried in bacon grease.

Source: “Mountain Measures”–Junior League of Charleston, WV
ed. 1974

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Title: SHRIMP DIP (FINSAND)
Categories: Appetizers, Diabetic, Microwave, Fish
Yield: 16 servings

8 oz Cream Cheese
6 oz Shrimp, frozen or canned
2 ts Horseradish Mustard
2 ts Ketchup
1 ts Dried Onion Flakes
1/4 ts Garlic Salt

Combine the ingredients in a 1-1/2 quart (1-1/2 L)
bowl.

With the microwave on MEDIUM, cook for 6 to 8 minutes,
rotating one-quarter turn every minute until done. One
Serving: Calories: 57 (dip only) Carbohydrates:
negligible (dip only)

Exchange: 1 fat (dip only) Source: Diabetic Microwave
Cookbook, by Mary Jane Finsand
Sterling Publishing (1989), ISBN 0-8069-6957-1,
ISBN 0-8069-6960-1 (pbk.)

Shared by: Norman R. Brown

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MEE KROB

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 2-in piece of tamarind pulp
Peanut or corn oil
-(for deep-frying)
1/4 lb Dried rice stick noodles
6 oz Med shrimp
– shelled and deveined
1 Whole boned chicken breast
– cut into slices
4 Shallots — minced
1 tb Minced garlic
2 sm Serrano chiles
– finely minced
1 Lime (zest only)
3 1/2 tb Tomato paste
4 tb Sugar
1/4 c Thai fish sauce (nam pla)
3 tb Fresh lime juice
4 Green onions — trimmed,
– cut into 1-in lengths
– blanched
3 tb Fresh coriander leaves
1/2 lb Bean sprouts — tails removed
– (for garnish)
—–CRISPY EGG LACE—–
Oil for deep-frying
2 Eggs — lightly beaten
1/4 ts Salt

COVER TAMARIND WITH 3/4 CUP hot water. Crush and break up pulp with a fork
and let it stand for 20 minutes. Pour mixture through a strainer and press
it through. Collect 1/2 cup tamarind liquid. Pour oil into a wok or deep
saucepan to a depth of about 2-inches. Heat oil to 375F. In a large paper
bag pull rice stick noodles apart into small batches. Add 1 batch to the
oil. If the temperature is correct, noodles should puff up within seconds.
Remove with a slotted spoon or strainer and drain on paper towel. Repeat
with remaining noodles. If you are making the Crispy Egg Lace, prepare it
at this time (See below). When the rice stick noodles and egg lace are
done, pour off all but 2 tablespoons of oil from wok. Reheat wok and oil
over medium-high heat. When hot, add shrimp and chicken; stir-fry for 1
minute or until shrimp are bright orange and chicken is white. Remove and
set aside. Add shallots, garlic, minced chiles and half the lime zest to
the hot wok; stir-fry until soft, but not browned (about 1 minute). Add
tomato paste and sugar. Cook, stirring constantly, until sugar becomes a
dark crimson red with a sticky consistency. It should pull away from the
wok into a thick mass. This is just short of the caramelized state (about 3
to 4 minutes). Be careful not to burn the mixture. Immediately add the
reserved tamarind liquid and fish sauce, reduce to low heat and simmer
together for 1 minute. Add lime juice, reserved chicken-shrimp mixture,
green onion and remaining lime zest; toss just enough to heat through.
Remove from heat. Add 1/3 of fried rice stick noodles to the sauce. Gently
crush noodles and toss with sauce to coat. Repeat with another third of
noodles. Add last third of noodles only if there is enough sauce to coat.
Toss in the coriander leaves. Mound noodles on a platter, Crispy Egg Lace
(broken into smaller pieces) and bean sprouts.

CRISPY EGG LACE: After frying noodles, skim leftover bits from wok. Keep
oil hot. Beat eggs with salt in bowl. When oil is 375F, hold a
medium-fine-mesh skimmer over oil; gently pour half the eggs through. Let
eggs drip into oil in circular fashion. Deep-fry for 30 seconds or until
lightly brown and crisp. Turn over to brown. It should have an irregular
lacy shape. Remove and drain on paper towels. Keep in a warm oven. Break
into smaller pieces. Makes 2 crispy egg laces. —

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LINDA’S POTATO SKINS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Appetizers Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
— ——DEBBIE CARLSON
(PHHW01A—————–
6 md Baking potatoes
3/4 c Cheddar cheese — shredded
1/3 c Butter
6 sl Bacon — fried and crumbled
1/3 c Green onion — thinly sliced
Salt
Pepper
———————-MASHED —
POTATOES———————-
1/3 c Milk
1/4 c Butter
Salt
Pepper

Scrub potatoes, dry, then pierce with fork several
times. Arrange on a baking sheet and bake in 375 oven
for about 1 hour or until tender. Let stand until cook
enough to handle. Cut potatoes in half lengthwise and
scoop out center, leaving 1/8″ potato in shell. Cover.
Chill shells up to 2 days until ready to use for the
skins.
If desired, add the 1/3 cup milk, 1/4 cup butter,
salt and pepper to potato centers to use for mashed
potatoes.
When ready to prepare skins, melt the 1/3 cup
butter. Brush shells with the butter, inside and out.
Place, cut side up, on baking sheet. Bake in a 500
oven for 10 minutes or until brown and crisp.
Distribute some bacon, onion and cheese in each
shell. Bake just until cheese melts. Serve hot. If
the potatoes are large, you may want to cut in half
crosswise before serving.
From. Linda Rehberg.

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MECHADO

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beef Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Beef top round — whole
14 Cooking oil
4 Garlic — sliced thinly
1 Onion — sliced
2 Potato — quartered
— fried
1 Carrot — cut into 2″ pieces
1 Lime — sliced with rind
2 Soy sauce
12 Peppercorns — crushed
1 Tomato sauce
1 Bay leaf
1 Salt
1 1/2 Hot water

Recipe by: Nila Sweeney Preparation Time: 1:00 1.
Brown meat in cooking oil, set aside.

2. In the same oil, saute garlic and onion. But in
lime, soy, pepper, tom sauce, bay leaf and salt.
Simmer for 3-5min.

3. Add meat and water. Cover and simmer until meat
is tender.

4. Add potatoes and carrot. When vegetables are
done, slice meat. Arrang on a platter with
vegetables. Strain sauce and pout over meat.

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NOODLES FOR SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 ea Egg
1/2 ts Salt
1 x Flour

Beat the eggs, add the salt and as much flour as can
be worked into the eggs (about 1 cup). Knead well,
cover and let stand 30 minutes. Roll out thin and
spread on cloth to dry slightly. Cut in narrow strips.
Source: Pennsylvania Dutch Cook Book – Fine Old
Recipes, Culinary Arts Press, 1936.

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