Title: Broccoli Soup
Categories: Jaw, Soups, Vegetables
Yield: 6 Servings

3 c Chopped broccoli
1 md Onion, chopped
1 Carrot, shredded
1/4 c Melted margarine
2 c Skim milk
1 Can cream of chicken soup
White pepper and paprika

Saute broccoli, onion and carrot in margarine until tender. Stir in
milk and soup. Cook until thoroughly heated. Add more milk to thin if
needed. Chopped and cooked chicken bits can be added to soup to make
a main dish. Sprinkle top with white pepper and paprika.

From “The Austin American Statesman” typed by jessann 🙂

MMMMM

Title: Bulgogi #2
Categories: Meat
Yield: 4 servings

2 lb boneless meat from beef
-short ribs; more or less,
-sliced thin
1 c soy sauce
1/2 c sugar
1 tb sesame oil
1 1/2 ts black pepper
1 1/2 ts monosodium glutamate
3 Cloves garlic; chopped fine
1 md white onion; chopped

Mix all of the ingredients but the meat in a wok (no additional oil is
needed); stir and heat, then add the meat and cook, stirring, until no longer
red. Overcooking likely will toughen the meat. NOTE: Any good, tender grade or
cut of lean beef would serve equally well.

From some newspaper article (?) in my mother’s (Judy Hosey) recipe box!

—–

Title: Peanut Butter Jelly Muffin
Categories: Muffins, Pickell
Yield: 12 Muffins

MMMMM————————DRY MIXTURE—————————–
2 c Flour, all-purpose
1/2 c Sugar, granulated
2 1/2 t Baking powder
1/2 t Salt
1/2 c Peanut butter, chunky
2 T Butter

MMMMM———————–MOIST MIXTURE—————————-
2 lg Eggs
1 c Buttermilk

MMMMM————————–TOPPING——————————-
1/3 c Unsalted Toasted Peanuts
1/4 c Fruit jelly

Preheat oven to 400F and prepare 12 muffin cups. Sift first 4
ingredients of dry mixture together. With a pastry blender cut peanut
butter and butter into dry mixture until mixture resembles coarse
crumbs. In a medium bowl beat eggs lightly and stir in buttermilk.
Add egg milk-mixture to coarse crumbs mixture and stir just until
ingredients are blended. Fill 12 prepared muffin cups 2/3 full. Bake
20-25 minutes in preheated oven. While muffins are cooking melt the
jelly and finely chop the peanuts. As soon as muffins are removed
from the oven brush the tops with melted jelly and dip the tops into
the chopped peanuts.

HINT: We suggest using the jelly that is your family’s sandwich
favorite. These muffins make a great hit at children’s parties.

Source: Magnificent Muffins Cookbook

MMMMM

Title: SCENTED CINNAMON ORNAMENTS
Categories: Non-food, Holiday, Gifts, Christmas
Yield: 1 servings

4 oz Cinnamon
1 tb Cloves
1 tb Nutmeg
3/4 c Applesauce
2 tb White glue
Ribbon

In medium bowl, combine cinnamon, cloves, and nutmeg. Add
applesauce and glue; stir to combine. Work mixture with hands 2 to 3
minutes or until dough is smooth and ingredients are thoroughly
mixed. Divide into 4 portions. On floured surface, roll each portion
to 1/4 inch thickness. Cut dough with floured cookie cutters of
desired shapes. Using straw or toothpick, make a small hole in the
top of the ornament. Place cutouts on wire racks and allow to dry at
room temperature for several days or dry them in a dehydrator. Thread
ribbon through hole in ornament. DO NOT EAT. Makes about 32 (2 inch)
ornaments. **p.s – you can decorate these ornaments with royal icing
for an even neater effect.

—–

PATTY’S CAKE

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Cornmeal — yellow or white
Preferably stone ground,plus
More for preparing pan
1/2 c Flour
1 1/2 ts Baking powder
1/4 ts Salt
1 c Sugar
1/4 c Oil — plus more for
preparing
Pan
2 tb Butter — softened
2 Eggs — large plus
2 Egg whites
1/2 c Yogurt — nonfat plain
1 1/2 tb Lemon — zest grated
1 tb Lemon juice,fresh
1/2 ts Lemon extract
1 c Berries — fresh or frozen,
Strawberries,blueberries,or
Raspberries
1/4 c Black currant liqueur,such
As Creme de Cassis

Line bottom of 10″ round cake pan with parchment or
wax paper.Lightly oil pan an dust with
cornmeal,shaking out excess.. Sift together
cornmeal,flour,baking powder and salt in medium bowl
and set aside.. Whisk togethersugar,oil and butter in
large mixing bowl until well combined.Add eggs and egg
whites,one at a time,stirring until just combined.Stir
together yogurt,lemon zest,lemon juice,and lemon
extract in small bowl.Fold in dry ingredients until
just combined.Do not overmix.. Spoon batter into
prepared pan and smooth top with rubber spatula.Bake
at 350~F until cake is golden and wooden pick inserted
into center comes out clean,about 40 minutes.Cool cake
on rack 10 minutes.Invert cake onto platter,peel off
paper and cool completely.( Cake can be made ahead to
this point and refrigerated,wrapped in plastic,up to 3
days.) Toss berries with black currant liqueur.Cut
cake into wedges and serve topped with berries.Makes
12 servings.

– – – – – – – – – – – – – – – – – –

Beef And Vegetable Soup

Recipe By : Jo Anne Merrill
Serving Size : 6 Preparation Time :2:00
Categories : Meats Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound beef stew meat — cut in 1-inch cubes
2 onions
2 potatoes
3 carrots
3 celery stalks
1/4 head cabbage
3 tablespoons margarine
1 1/2 teaspoons salt
1/2 teaspoon black pepper

1. Melt margarine in a large heavy pot with lid. Trim meat of all fat
and cut into 1-inch cubes. Brown beef on all sides.
2. Add vegetables (except cabbage) which have all been sliced into
pieces of approximately the same size. Add 5 cups water. Cover and simmer
for 1-1/2 hours, adding more water if needed.
3. Slice cabbage and add to pot along with salt and pepper. Simmer for
20-25 minutes longer.

– – – – – – – – – – – – – – – – – –

Serving Ideas : Serve with a a salad and bread for a hearty meal.

1 pkg. low fat Graham Crackers
1 large box instant sugar free vanilla pudding
1 8oz fat free sour cream
1 or 2 pkgs. sweet and low
1/2 stick lite margarine
1 small lite cool whip
1 pkg. unsweetened strawberries
Crumble crackers into oblong dish. Melt margarine pour over crackers
and put into refrig. In a bowl mix, 1 box dry pudding mix (adding one
at a time) sour cream, sweet and low, and cool whip together. Mash
strawberries then add to the mix. Stir and pour over your crackers
crumbs. Chill and serve. Enjoy.

Butter Cream Filled Cookies

Recipe By : Jo Anne Merrill
Serving Size : 50 Preparation Time :0:30
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—- Cookies: —–
1 cup margarine
1 1/3 cups sugar
1/3 cup milk
1/3 cup dark corn syrup
1 1/3 cups rolled oats
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon vanilla extract
—- Filling: —–
1 tablespoon all-purpose flour
1/4 cup sugar
2/3 cup milk
2 egg yolks
1/2 cup margarine

Preheat oven to 350 degrees. Grease cookie sheets well.

COOKIES:
1. Melt margarine in large saucepan. Add remaining cookie ingredients and
mix thoroughly.
2. Drop by scant teaspoonfuls onto prepared cookie sheets. Bake for 10-12
minutes or until golden brown. Cool 2 minutes, then remove carefully from
cookie sheets to wire rack.
3. Just before serving, put 2 cookies together, sandwich style, with
filling.

FILLING:
Combine 1 tablespoon flour and 1 tablespoon sugar in saucepan. Gradually
add 2/3 cup milk and 2 egg yolks (or 1 whole egg). Mix well. Cook over low
heat, stirring constantly, until mixture boils and is thick. Cool. Cream
margarine then add 1/4 cup sugar, creaming well. Gradually add egg mixture,
beating well after each addition. Cover and store in refrigerator until ready
to use.

– – – – – – – – – – – – – – – – – –

NOTES : Posted to Fabfood 1/99

Date: Mon, 07 Feb 94 11:43:23 PST
From: nlehrer@isx.com (Nancy Lehrer)

Wilted Watercress with Rice and Beans

1 can Kidney beans
1 can Garbanzo beans
1 can black beans
1 cup brown rice and 1/3 cup wild rice
-OR use a brown and wild rice mixture of your own
2 or more cloves garlic (to taste)
rosemary and/or sage to taste
Salt and Pepper to taste
Bunch or two of watercress (I suppose you could also use spinach)
Some fresh celantro

Cook rice as usual, but add extra water so that the rice is still somewhat
soupy when it is finished.

Add beans, garlic, salt, pepper and herbs to rice and heat through.

Serve hot rice mixture over bed of watercress and garnish with chopped cilantro

Title: Octopus Salad
Categories: Australian, Salads, Ceideburg 2
Yield: 6 servings

1 Text Only

Ain’t a bit of squid here! Instead we fall back on the squid’s
digitally impaired cousin, the octopus… The author of the original
article, Meryl Constance, cautions buyers to make sure that the
octopi one buys are pre-tenderized. She notes that traditional
Australian methods for tenderizing octopi include using rocks,
bricks, cement mixers and even washing machines. (No kiddin’!)

Raw Materials first encountered this salad in Argentina, where it
could be bought from top-flight delicatessen counters for an instant
picnic. The pink of the octopus pieces with the green of the herbs
makes this a very pretty salad.

Prepare a 2 to 3 kg octopus and precook it. [See note below. S.C.]

While it is cooking, whisk together in a glass bowl 300 mL good olive
oil, the juice of 1 or 2 lemons (taste and stop when the balance is
right), salt, pepper and generous amounts of finely chopped garlic,
shallots, chives and parsley. The dressing should be thick with the
herbs. When the octopus is tender, drain it, cut it up into generous
chunks and, while it is still warm, fold it into the dressing. Serve
the salad at room temperature, with plenty of crusty bread.

NOTE: Chances are if you buy your cephalopod in a supermar-ket in
the US it will already be cooked. If not, follow these steps from
earlier in the article…

“Cut through the head/body above and below the eyes. Discard this
section. Slit the back of the head and turn it inside out, discarding
all the contents (unless you want to keep the ink sac for a
particular recipe). Push the beak (in the center of the star of
tentacles) through and out…Skinning is quite unnecessary and very
fiddly. If you prefer to do so, it is much easier after cooking than
before.

A large octopus needs precooking for many dishes. Put it in a
saucepan and just cover with lightly salted water. Simmer gently
until the point of a knife slides easily into the meat++maybe one
hour, maybe longer.

The deep mauve stock which results need not be discarded when you
drain the octopus. It is very rich (in fact, it will often set to a
jelly in the fridge) and makes a wonderful soup…”

Makes 6 to 8 servings.

From Meryl Constance’ column in the Sydney Morning Herald, “Raw
Materials”. 3/2/93. Courtesy, Mark Herron.

Posted by Stephen Ceideburg

MMMMM