Title: Shrimp Dip #2
Categories: Appetizers
Yield: 6 servings

1 lg Sour cream (16 ounces)
1 cn Broken deveined shrimp
1/2 sm Onion, minced
1 T Lemon juice
1/4 t Black pepper

Drain the shrimp but do not rinse and place in a bowl. Mash shrimp
with a fork. Add the sour cream, onion, lemon juice, and pepper.
Chill 2 hours and serve with really good potato chips (Lay’s).

MMMMM

BLUEBERRY LEMON MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Muffins Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tb Lemon juice
1 c Milk
1 Egg, beaten
1/4 c Vegetable oil
1/4 c Molasses
1 c Natural bran
3/4 c Whole wheat flour
3/4 c All-purpose flour
1/3 c Packed brown sugar
1 1/2 ts Grated lemon rind
1 1/2 ts Baking powder
1/2 ts Baking soda
1 c Blueberries (fresh or
-frozen)

In bowl, stir lemon juice into milk. Let stand 1
minute to sour. Stir in egg, oil and molasses.

In large bowl, combine bran, whole wheat and
all-purpose flours, sugar, lemon rind, baking powder
and baking soda. Add milk mixture and blueberries,
mixing just until combined.

Spoon into non-stick or paper-lined muffin tins. Bake
in 375 degree F oven for 20 to 25 minutes or until
firm to the touch.

Makes 12 muffins.

Per muffin: 159 calories, 6 grams total fat (1 gram
saturated), 3 grams fibre.

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Title: Romanian Eggplant Salad
Categories: Vegetables, Ethnic, Salads
Yield: 4 servings

2 Eggplants (1 lb each)
1 1/2 ts Sea salt, or more to taste
1/3 c Safflower oil
1/4 c Extra-virgin olive oil
1 tb Milk
1 Fresh tomato, sliced
15 Greek black olives
1/4 c Chopped onion

From The New York Cookbook by Molly O’Neill.

Roast each eggplant, turning frequently, over a flame or under a
broiler, until the skin is charred all over, 20 to 25 minutes. Using
a sharp knife, peel the eggplants and rinse thoroughly under cold
water. Quarter the eggplants lengthwise and discard as many seeds as
possible. Toss with 1 tsp sea salt, then place the eggplants in a
stainless-steel or other non-aluminum colander and squeeze out as
much water as possible. Allow to drain in the colander for 30
minutes. Blot up any excess moisture with paper towels. Cut the
eggplant flesh into 1 1/2 inch cubes. Place the cut eggplant in a
glass or ceramic bowl and, stirring continuously with a wooden spoon,
slowly add the safflower and olive oils and remaining 1/2 tsp sea
salt. Stirring, add the milk. Spread out the eggplant on a large
plate, and using a fork, score parallel lines on the surface. Garnish
with the tomato slices and olives. Serve the chopped onion on the
side. Makes about 2 1/2 cups, serves 4 to 6. -!-

MMMMM

CHEDDAR-ONION CORN MUFFINS

Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c All-purpose flour
1 c Yellow cornmeal
1 1/2 ts Baking powder
1 tb Sugar
1/2 ts Salt
1 c Shredded Cheddar cheese
1/2 c Minced onion
1 1/2 c Milk
1/4 c Melted butter
2 Eggs, lightly beaten

1. Heat oven to 350 degrees. Lightly grease muffin
tins. Mix flour, cornmeal, baking powder, sugar and
salt in large bowl. Add cheese and onion; mix well.
Add milk, melted butter and eggs; stir just until dry
ingredients are moistened. Do not overmix.

2. Spoon into prepared muffin tins, filling two-thirds
full. Bake until puffed and golden, 30 to 40 minutes.
Cool on wire rack.

Posted By japlady@nwu.edu (Rebecca Radnor) On
rec.food.recipes or rec.food.cooking

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PEACH MELBA FRENCH TOAST

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 English muffins, split
3 Eggs
3/4 c Milk or half-and-half
2 tb Amaretto (optional)
1/2 ts Vanilla
-l/8 tsp. salt
-Dash ground nutmeg
4 tb Butter or margarine
1/2 pt Fresh raspberries
-Confectioner s sugar
-Fresh mint Sprigs
-Fruit sauce
2 tb Butter or margarine
4 md Peaches, sliced
3/4 c Apricot spread or
-preserves
2 tb Amaretto or orange juice

Arrange muffin halves in a large shallow baking dish.
In a medium bowl, combine eggs, milk, Amaretto,
vanilla, salt and nutmeg. Pour over muffins, turning
to coat evenly. Cover and refrigerate several hours or
overnight.

To cook, heat 2 tablespoons of the butter in a large
non-stick skillet. Add 4 muffin halves and cook over
medium-high heat until browned, turning once. Remove
from skillet and keep warm. Repeat with remaining
muffins and butter.

For sauce, heat 2 tablespoons butter in the same
skillet. Cook peaches until slightly softened, 2-3
minutes. Stir in apricot spread and Amaretto. Heat
until mixture bubbles.

To serve, cut French toast slices in half. Arrange
three pieces on each plate. Spoon some of the peach
sauce over each serving. Sprinkle with raspberries and
confectioner’s sugar, garnish with mint sprigs, if
desired.

One way to cut corners when small children are
helping: Fresh fruit, a favorite preserve or even pie
filling can make a tasty topping. Serves 4-5.

From the files of Al Rice, North Pole Alaska. Feb
1994

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HOT FUDGE SUNDAE ICE CREAM PIE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Pies Desserts
Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-Judy Lausch-DGSO43A
30 Vanilla wafers
1/2 gallon Vanilla ice cream
1 cup Chocolate chips
2 cups Minature marshmallows
1 cup Evaporated milk
1/8 teaspoon Salt
2/3 cup Chopped nuts — optional
8 Marachinio cheeries — optional

1. Line 9″ pie dish or pan with vanilla wafers. 2. Make sauce by heating the
chips, marshmallows, and evaporated milk together until smooth –(I use the
microwave, stirring frequently–but you can use a saucepan). Stir in salt. 3.
Scoop about 1/3 of the ice cream into the wafer lined dish, drizzle about 1/3
of the sauce on the ice cream. Scoop another 1/3 of the ice cream and drizzle
1/3 of sauce. Scoop the remaining 1/3 of the ice cream and drizzle the
remaining 1/3 of the sauce. Top with chopped nuts and/or Marachino cherries if
desired. 4. Cover with foil or plastic wrap. 5. Freeze until solid–this takes
at least 6 hours–best to freeze overnight. 6.To serve, remove from freezer
about 20 minutes before serving to soften.

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Mushroom and Barley Soup

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Low-Cal Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 1/2 cups Beef Broth
2/3 cup Quick-cooking Barley
1/2 cup Chopped Onion
Cloves Garlic — minced
1 teaspoon Dried basil — crushed
1/2 teaspoon Worcestershire sauce
1/8 teaspoon Pepper
2 cups Sliced fresh Mushrooms
1/2 cup Shredded carrot
2 tablespoons Cornstarch
2 tablespoons Water
1 tablespoon Snipped fresh parsley

In a large saucepan, bring beef broth to boiling, Stir in barley, onion,
garlic, basil, Worcestershire sauce, and pepper. Cover and simmer about 10
minutes or till barley is nearly tender. Stir in mushrooms and carrot.
Simmer, covered, for 5 minutes more.
Meanwhile, in a small bowl combine cornstarch and water; stir into saucepan.
Cook and stir 2 minutes more. Sprinkle with parsley.
********************************************************** Per serving: 179
calories, 8 g protein, 36 g carbohydrates, 1 g fat, 1 mg cholesterol, 1090 mg
sodium, 467 mg potassium.

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I just recieved my the December Vegetarian times magazine, and
it has a lot of wonderful Christmas cooking ideas! Here is
a recipe for VEGAN EGGNOG, it is Low-fat and Low Sodium! So
here goes:

VEGAN EGGNOG

2 10-oz packages of silken regular or low-fat tofu
16 oz vanilla soymilk or rice milk
1Tbs. plus vanilla extract
1/4 cup sugar
2 Tbs. brown sugar
1/4 tsp. ground tumeric
1/2 to 1 cup rum or brandy, optional Nutmeg

In a blender or food processor, combine all
ingredients except nutmeg; blend thoroughly
stopping occasionally to scrape down sides.
Serve well chilled and dusted with nutmeg. Serves
about 8.

CILANTRO WAFFLE CHIPS WITH CHUNKY GUACAMOLE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tb Unsalted butter
1/2 c All-purpose flour
1/2 c Cornmeal
1 1/4 tb Double-acting baking powder
1/4 ts Baking soda
1/4 ts Salt
1/8 ts Freshly ground black pepper
1 c Buttermilk
1 lg Egg
1/4 c Chopped fresh cilantro
1 t Finely chopped jalapeno
-pepper
2 tb Corn oil
Sour cream or plain yogurt
-for additional topping

Preheat waffle iron. Preheat oven to 200’F. Melt
butter; reserve in a large bowl, whisk together flour,
cornmeal, baking powder, baking soda, salt and pepper
to mix. In another bowl, beat together buttermilk and
egg until well blended and whisk into dry ingredients.
Stir in cilantro and jalapeno. Fold in corn oil and
melted butter, mixing only until combined.

Lightly butter or spray grids of your waffle iron, if
needed. Brush or spray grids again only if subsequent
waffles stick.

Spoon out 1/2 cup of batter (or amount your waffle
maker’s manufacturer suggests) onto iron, spreading it
evenly to edge of grids with a metal spatula or wooden
spoon. Close lid and bake until golden and crispy.
Remove waffle from iron and separate into hearts or
cut into whatever size pieces you want. Place on a
baking sheet, in a single layer, and put into
preheated oven. Continue making rest of batch and
putting finished waffles on sheet in oven. The waffles
should bake in oven for 1 to 1 1/2 hours, or until
they are very crispy. Serve immediately or cool on a
rack and serve at room temperature.

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FF Farmer’s Cheese (LACTO)

1/2 gallon (8 cups) skim milk
1 c dried skim milk powder (Carnation instant)
1/4 c lemon juice or white vinegar (I used the latter)
optional seasonings to taste

Heat up skim milk, and mix in the skim milk powder. As mixture
begins to simmer or boil, begin to add a little of the vinegar
or lemon juice. Stir. Keep the flame on, and keep adding and
stirring until the milk solids *completely* separate from the
whey (yellow watery part). The amount of heat and acidity have
to be in balance for this to work. Drain in cheesecloth. Use
as you would cooked burger meat — for instance, flavor it and
stuff green peppers with it. Oh, you might want to flavor it
while still in the milk state — with salt, pepper and herbs.