CRUNCHY BRAN MUFFINS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–MUFFINS—–
1 1/2 c SHREDDED WHEAT BRAN CEREAL
1 c HOT MILK
1 c ALL PURPOSE FLOUR
1/3 c PACKED BROWN SUGAR
1/3 c BUTTER, MARGARINE, SOFTENED
2 ts BAKING POWDER
1/4 ts SALT
1 ea EGG
—–CRUNCHY TOPPING—–
1 tb MARGARINE, FIRM
2 tb FLOUR
2 tb BROWN SUGAR

HEAT OVEN TO 400 DEG F. GREASE BOTTOMS ONLY OF 12
MUFFIN CUPS. MIX CEREAL AND MILK. LET STAND UNTIL
CEREAL IS SLIGHTLY SOFTENED. STIR IN REMAINING
INGREDIENTS, EXCEPT FOR THE CRUNCHY TOPPING, JUST
UNTIL FLOUR IS MOISTENED (BATTER WILL BE LUMPY). FILL
MUFFIN CUPS ABOUT 2/3 FULL. SPRINKLE WITH CRUNCHY
TOPPING. BAKE UNTIL GOLDEN, ABOUT 18 TO 20 MINUTES.
REMOVE FROM CUPS IMMEDIATELY AND LET COOL SLIGHTLY. TO
MAKE TOPPING: CUT MARGARINE INTO FLOUR AND SUGAR UNTIL
CRUMBLY.

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Fig Newtons

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Cookies Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup shortening
1/2 teaspoon salt
1 1/2 cups sugar
3 cups flour
1 egg — well beaten
3 teaspoons baking powder
1/2 cup milk
1 teaspoon vanilla
1 cup figs — finely chopped

I got this one from my grandmother many years ago. She used this
and it always turned out super. Cream shortening and 1 cup sugar. Add egg
and beat until light and fluffy. Mix milk and vanilla.
Sift salt, flour and baking powder together. Add alternately with milk to
creamed mixture. Blend all well. Roll out to 1/8 inch thickness on lightly
floured board. (Rectangle shape) Put figs in saucepan with remaining sugar and
1 cup boiling water. Boil 5 minutes. Cool. Spread cooked mixture over half the
dough. Cover with the other half of the dough. Cut into oblong bars. Bake in
400 oven for 12 – 15 minutes.

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BARB’S BEST GAZPACHO

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Garlic cloves, chopped
5 Juicy medium tomatoes
5 Roma tomatoes, ripe
2 md Cucumbers, English, peeled,
-cut in 1-in pieces
1 lg Spanish or red onion
1 lg Green bell pepper, cored,
-seeded and ribbed
1 lg Red bell pepper, cored,
-seeded and deribbed
2 c Tomato juice, or vegetable
-juice cocktail
1/4 c Olive oil, extra virgin
1/4 c Red wine vinegar
1/2 c Vodka or vermouth (OPTIONAL)
2 tb Lime juice, fresh
1 tb Worcestershire sauce
2 Glubs Tabasco sauce, or to
-taste
1/4 ts Cayenne pepper, or to taste
1 tb Celery salt, or to taste
Freshly ground pepper
2 Inner ribs celery, very
-finely diced

Number of Servings: 6

homemade garlic croutons (optional)

Core the 5 medium tomatoes and coarsely chop them.
Whiz the garlic in a blender or food processor, add
the tomatoes and puree until smooth. Strain the puree
into a large non-reactive bowl.

Coarsely chop 1 of the cucumbers, 1/2 of the onion,
and 1/2 of the green and red bell peppers. Add the
chopped vegetables to the processor (if using a
blender, add 1/2 cup of the tomato or vegetable juice
as well). Process until liquified; strain into the
large bowl, pressing down with the back of a spoon to
extract all liquid.

Add to the bowl the remaining juice, olive oil, red
wine vinegar, vodka or vermouth if using, lime juice,
worcestershire, Tabasco, cayenne pepper, celery salt
and pepper. Stir well. Cover and refrigerate for 4
hours or overnight.

Finely dice the Roma tomatoes, remaining 1/2 onion,
1/2 green and red peppers and 1 cucumber. Add the
finly diced celery. Reserve, refrigerated in small
mixing bowl.

To serve, ladle soup into chilled individual bowls.
Sprinkle with the chopped vegetables and croutons, if
using.

Note: If this is just for the family, I toss all of
the diced vegetables right into the soup as it’s
chilling (it doesn’t last long enough for the veggies
to get limp). And I might go to the trouble of making
croutons, or maybe not.

Posted by Barb Burgess. Courtesy of Fred Peters.

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Title: ELAINE’S BRAN MUFFINS (OVO)
Categories: Breads, Muffins, Prodigy, Dec.
Yield: 4 servings

1 1/4 c Whole-grain wheat pastry flo
1 1/2 ts Baking soda
1 ts Egg beaters
1 1/2 c Bran
5 oz Water; boiling
1 c Soy milk
1/4 c Applesauce
1/4 c Honey
1 ts Vanilla
1/2 c Raisins

Recipe by: Elaine French Preparation Time: 0:40
Combine flour, soda, and egg replacer. In a large
bowl, pour boiling water over bran. Mix well. Add nut
milk, applesauce, honey, vanilla and raisins. Blend
well. Stir dry ingredients quickly into wet
ingredients. Spoon batter into non stick muffin tin.
Bake at 425 degrees for 20 minutes. :

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

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Pureed Black Bean Soup (Italian)

Recipe By : Mangiamo, Manhattan Beach, CA
Serving Size : 10 Preparation Time :5:15
Categories : Beach Soup
Beans

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 cups black beans — soaked overnight
2 gallons chicken broth
6 bay leaves
1/2 onion — diced
4 cloves garlic — diced
2 carrots — grated
1/2 cup heavy cream
salt and pepper — to taste
sour cream — as needed
2 tablespoons fresh cilantro — chopped
2 tablespoons tomatoes — diced

DIRECTIONS: (prep 10-15 mins; soak 2 hrs; cook 3 hrs):
– Rinse beans and sort. Soak overnight. Drain. Rinse.
– In an extra large saucepan place the black beans, chicken stock, bay leaves,
onions, garlic, and carrots. Simmer the ingredients for 2 to 3 hours, or until
the beans are tender. Remove the bay leaves. Add more chicken stock or water if
needed.
– Strain the beans (reserve the liquid) and place them in a food processor. Ble
nd the beans, adding enough of the reserved liquid so that a thick, pureed cons
istency is achieved.
– Add the heavy cream, salt, and pepper. Stir them in so that they are well ble
nded.
– Garnish the soup servings with a dollop of sour cream. Sprinkle on the cilant
ro and the tomatoes
serves 8 to 10
[mcRecipe 27 Au 96 / patH ]

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NOTES : Ronald Guidone, owner and Executive Chef. Mangiamo serves contemporary,
Northern Italian cuisine.
[from Stromquist and Stromquist (1990), Southern California Beach Recipe. Sant
e Fe, NM: Tierra Pubs.]

Title: French Meatball Soup
Categories: Diabetic, Soups/stews, Rice, Main dish, Crockpot
Yield: 1 servings

2 tb Rice; 1 ds Each garlic, parsley,
nutmeg
2 oz Ground Beef round; 2 tb Dry red wine;
1 tb Egg; (raw beaten) 1 1/4 c Beef broth;
1 tb Onion; grated Salt and pepper to taste;

Add rice to 1 c. water. Boil 5 minutes; drain well. Blend rice,
ground round, egg, onion, garlic, parsley, and nutmeg; form into
small meatballs. Add wine to broth; bring to boil. Drop meatballs
into hot broth, one to at time. Bring to boil again; reduce heat.
Simmer 20 minutes. Add salt and pepper. Microwave: Add rice to 1 c.
salted water. Bring to a boil. Hold 5 minutes; drain well. Combine
meatball ingredients as above. Bring wine and broth to a boil. Drop
meatballs into hot broth, one at time. Bring to a boil again. Hold
10 minutes. Add salt and pepper. Food Exchange per serving: 1 MEAT
EXCHANGE + 1 STARCH/BREAD EXCHANGE CAL: 71

Source: The Complete Diabetic Cookbook by Mary Jane Finsand

MMMMM

Lentil Soup with Prunes and Pears (Pressure Cooked)

Recipe By : Cooking Under Pressure by Lorna J. Sass; copyrighted 1989
Serving Size : 1 Preparation Time :0:00
Categories : Soups And Stocks

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon butter or oil
2 cups dried lentils — picked over rinsed
1/2 cup pearl barley — picked over rinsed
6 cups water
3/4 teaspoon ground coriander
1/4 teaspoon ground cloves
1 cup pitted prunes — halved
3 ripe pears, peeled, cored — cut in large chunks
1 teaspoon salt — or to taste

serve 6 to 8

The thickness of the soup is somewhat unpredictable, so stand by with a bit of
water or stock to thin it down if necessary.

Heat the butter in the cooker and stir in the lentils and barley. Add the rema
ining ingredients except the salt. Lock the lid in place and over high heat br
ing to high pressure. Adjust the heat to maintain high pressure, and cook for
20 minutes. Let the pressure drop naturally or use a quick release method. Re
move the lid, tilting it away from you to allow any excess steam to escape. Ad
d salt to taste and serve.

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Butterscotch Fondue

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : None

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 oz Butter
4 oz Demerara sugar
4 tb Golden syrup
14 oz Can evaporated milk
4 tb Chipped unsalted peanuts
6 ts Cornflour
Pieces of apple, pear and
-banana and popcorn, to
-serve

Method:

Put butter, sugar and golden syrup into a saucepan,
and heat gently until mixture begins to bubble,
stirring occasionally. Allow to boil for 1 minute.
Stir in evaporated milk and cook for 3-4 minutes until
sauce is hot and bubbling, then add chopped nuts. In a
small bowl, blend cornflour smoothly with 2
tablespoons water. Add mixture to sauce in pan and
heat until thickened, stirring. Pour into a fondue pot
and place over a burner to keep warm. Serve with
pieces of apple, pear and popcorn.

(Serves 4-6)

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Mix dry ingredients well. Using a medium saucepan over medium-high heat,
whisk dry ingredients into water. Stir until mixture boils (about 1
minute), then cover pan and reduce heat to low. Cook 4 minutes. Stir in
1/2 cup mild picante sauce. Serve hot or cold. Mixture thickens as it
cools.

For a festive dip, spoon warm dip into a 9"x12″ cake pan or cookie sheet.
Spread with 1/2 cup fat free sour cream and/or guacamole, 1 cup chopped
green onions, 1/2 cup grated low-fat cheddar cheese, and 1/4 cup chopped
or sliced olives. Top with extra salsa if desired.

For a quick meal, using an 8″ square or round cake pan, layer flour or
corn tortillas, hot bean dip, sour cream, cheese and olives. Top with
extra salsa if desired. Bake at 400x or in the microwave until mixture
bubbles in the middle, about 15 minutes. Serve topped with shredded
lettuce and chopped tomatoes.

Title: SPICY CHRISTMAS ORNAMENTS
Categories: Kids!, Non-food, Holiday, Christmas
Yield: 6 servings

1 c Applesauce
4 oz Ground cinnamon
1 oz Ground cloves
1 oz Ground nutmeg
1 oz Ground ginger

(1 oz = 1/8 c = 2 Tbs; 4 oz = 8 Tbs = 1/2 c.)

Combine everything and blend with your hands until dough is smooth.
Add more applesauce if necessary. Divide dough into quarters.

Sprinkle counter with cinnamon and roll out portion of dough to 1/4″
thick. Cut with cookie cutters and transfer to cookie sheet. Pierce
with skewer to form hole for hanging.

Turn ornaments every 12 hours and examine until they are dry. This
takes 3 to 5 days.

When the ornaments lose their scent, dab on oil of cinnamon.

Note: Roll out dough on aluminum foil and move the foil onto the
cookie sheet. It will help the ornaments keep their shape.

Note: You can alter the amounts as long as you use about 7 oz ground
spices to 1 c applesauce.

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