MADELINE’S MUFFINS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 c Quick Mix (msg #120121)
4 tb Sugar
1 Egg, beaten
1 c Milk or water
Butter and honey, if desired

Preheat oven 425F (220C). Generously butter muffin
pans. Place Quick Mix in a medium bowl. Add sugar and
mix well. In a small bowl, combine egg and milk or
water. Add all at once to dry ingredients. Stir until
just blended. Fill prepared muffin pans 2/3 full. Bake
15 to 20 minutes, until golden brown. Serve hot with
butter and honey, if desired.

Variationss: Raisin, Date or Nut Muffins: Add 1/2 cup
finely choped raisins, dates or nuts to dry
ingredients before adding liquid ingredients. Before
baking, sprinkle generously with mixture of cinnamon
and sugar.

Blueberry Muffins: Add 1 cup well-drained blueberries
to dry ingredients before adding liquid ingredients.

Oatmeal or Bran Muffins: Reduce Quick Mix to 1 3/4
cups. Add 3/4 cup quick rolled oats or all-bran cereal
to dry ingredients before adding liquid ingredients.

Apple Muffins: Add 1 cup grated rqw apple to dry
ingredients before adding liquid ingredients and
increase baking time to 20 to 25 minutes.

Orange Muffins: Add 1 tablespoon fresh orange peel or
1 1/2 teaspoons dehydrated orange peel to dry
ingredients before adding liquid ingredients.

Cranberry Muffins: Add 2/3 cup chopped cranberries to
dry ingredients before adding liquid ingredients.

Taken from “The Complete Make-a-Mix Cookbook” by
Karine Eliason, Nevada Harward, and Madeline Westover

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RED BASIL VINEGAR

Recipe By : Homemade Good News (Vol 3 No 8)
Serving Size : 1 Preparation Time :0:00
Categories : Oils, Vinegars, Condiments

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups fresh sweet basil leaves
1 quart red wine vinegar

Strip basil leaves from stalks and pack into a wide mouth quart jar. Heat
the vinegar to the boiling point, then pour it into the jar. Cover and let
stand in a cool place, out of the sun, for 10 days to 2 weeks. Strain into
bottles. Drop one or two fresh basil stalks into each bottle (for
decoration), then stop with cork.

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5-hour Beef Stew

Recipe By : Patti Anderson
Serving Size : 8 Preparation Time :0:00
Categories : Beef Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 lb Stew meat — cubed
2 oz Red wine
1 can Tomatoes with green chilis — large
1 tbsp Sugar
1 pkg Frozen peas
1 tbsp Salt
6 Carrots — sliced
1 tsp Pepper
3 med Potatoes — cubed
pinch Thyme
3 med Onions — coarsely chopped
pinch Marjoram
1 c Celery — chopped
1 pinch Rosemary
3 tbsp Tapioca — Instant

Put all ingredients in a deep casserole, cover tightly and bake for 5
hours at 2 25~. Not necessary to brown the beef first.

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Title: Oriental Green Salad (Lf)
Categories: Low-Fat, Mcdougall, Vegan, Salads, To Try
Yield: 4 servings

———————————–SALAD———————————–
1 c Leaf lettuce; torn
1 c Chinese cabbage; torn
1 c Mung bean sprouts;
1/2 c Bamboo shoots; sliced, cannd
1/4 c Carrots; thinly sliced
1/4 c Celery; thinly sliced
1/4 c Broccoli; chopped

———————————-DRESSING———————————-
3 tb Low-sodium soy sauce;
3 tb Rice vinegar;
2 tb ;water
1/4 ts Fresh garlic; minced
1/4 ts Fresh ginger root; minced

——————————–PER SERVING——————————–
42 x *cals
3 x *gm protein
1/8 x *gm fat
7 x *gm carbo
464 x *mg sodium
3 x *gm fiber

Salad: Combine all vegetables in a large bowl. Toss to mix. Set aside.
Dressing: Combine all dressing ingredients in a blender or small jar.
Process briefly or shake well to combine ingredients. Pour over salad and
toss to coat. Serve at once. Serves 4.

Author’s Note: This salad is full of spice and crunch.

Source: Vegetarian Times, May 1993 Low Fat, Fabulous and Fit by Mary
McDougall Formatted MM:de

From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
MMMMM

CHEESE BONE DOG COOKIES

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Unsifted all-purpose flour
1 1/4 c Shredded cheddar cheese
2 cl Garlic, finely chopped
1/2 c Vegetable oil
4 1/2 tb Water (up to 5 tbs.)

1. Preheat oven to hot (400 degrees)
2. Make a cardboard pattern of a dog bone, 4 inches long or use a dog-bone
cookie cutter.
3. Combine flour, cheese, garlic and vegetable oil in container of food
processor. Cover, whirl until mixture is consistency of coarse meal. With
machine running, slowly add water until mixture forms a ball.
4. Divide dough into 12 equal pieces. Roll out each piece to 1/2″
thickness. Cut out bones. Transfer to ungreased cookie sheet. Do not
reroll scraps.
5. Bake in preheated hot oven for 10 to 15 minutes or until bottom of
cookies are lightly browned. Carefully transfer bones to wire rack to cool
completely.
Refrigerate in airtight container.

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GRILLED LEMON-PEPPER CHICKEN SALAD

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 tb Olive oil
3 tb Fresh lemon juice
1/2 ts Tabasco sauce
1/2 ts Thyme — dried
2 ea Boneless skinless chicken
Breast halves
4 sl Red onion — 1/3 – 1/2 "
Thick
4 c Romaine lettuce — torn
1/2 c Feta cheese — crumbled

Whisk olive oil, lemon juice, pepper sauce and thyme
to blend in small saucepan over low heat. Season
dressing to taste with salt and pepper. Arrange
chicken and onion slices on plate. Spoon 2 tablespoons
dressing over chicken and onions and turn to coat. Let
chicken stand for 5 minutes. (Can be prepared up to 4
hours ahead. Cover and refrigerate.)

Prepare barbecue grill (medium-high heat). Set
saucepan with remaining dressing at edge of grill to
warm. Grill chicken and onion slices until just cooked
through, about 5-6 minutes per side. Transfer chicken
and onion to plate. Cut chicken crosswise into thin
slices. Separate onion into rings.

Place lettuce in large bowl. Add chicken and onion.
Add warm dressing and toss to coat. Season salad to
taste with salt and pepper. Divide sald between 2
plates. Sprinkle half of feta cheese over each and
serve.

Recipe By : Bon Appetit

From: Date:

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Title: Crayfish Tail Salad
Categories: Salads, Seafood, Masterchefs, Frisco, Tmr
Yield: 6 servings

6 ea Crayfish tails 1 bn Chervil, chopped
10 ea Spinach, leaves 1 pn Tarragon
1 ea Endive, head Vinaigrette, Hazelnut Oil *
1/2 c Beans, small, green, Salt
— blanched Pepper
1 md Tomato, diced 10 ea Basil, leaves
2 ea Shallots, chopped

* Vinaigrette of Hazelnut oil is prepared with 1 part vinegar
to 4 parts oil, mustard, salt and pepper to taste.)

Boil the crayfish tails and cool.

Place spinach, endive, and blanched beans in a large bowl. Add
tomato, shallots, chervil, and tarragon. Add crayfish tails and
sprinkle with hazelnut oil, salt and pepper.

Mix well and set aside.

Source: Great Chefs of San Francisco, Avon Books, 1984
Chef: Udo Nechutnys, The Miramonte Restaurant, San Francisco, CA

—–

Title: ANISE COOKIES (RADOLA)
Categories: Biscuits
Yield: 70 servings

2 Eggs
170 g Sugar
170 g Flour
1 tb Ground Anise

Beat the eggs and the sugar to fluffy cream. Add flour
and anise.

With 2 teaspoons place small heaps on your baking
sheet. Let them dry overnight.

Next morning heat your oven to 180 degrees Celsius (!)
Bake the cookies for 8-10 minutes. They should keep
their pale colour.

Smells great !

+————————————-+ | M-D Radola |
| Munich, Germany | | radola@informatik.tu-muenchen.de
|

—–

Title: FRUIT SWEET AND SUGAR FREE – PEACH OAT BRAN MUFFINS
Categories: Breads, Diabetic
Yield: 12 lg muffins

——————————-FRUIT AND NUTS——————————-
3/4 c Pecans
1/2 c Date pieces
2 1/2 c Chopped peaches

——————————WET INGREDIENTS——————————
1/2 c Fruit sweetener
2 Eggs
1/2 c Oil
1 ts Vanilla extract
2 ts Peach extract
1 1/4 c Unsweetened applesauce
1 c Oat bran
3/4 c Rolled oats

——————————DRY INGREDIENTS——————————
2 1/8 c Brown rice flour
1/3 c Oat flour
2 1/2 ts Baking powder
1 ts Baking soda
1/2 ts Salt
2 ts Cinnamon
1/2 ts Nutmeg

Preheat oven to 375 degrees. Lightly spray a regular size muffin tin
with lecithin spray. Toast the pecans in the oven for 7-10 minutes,
stirring occasionally. Allow the nuts to cool. Then coarsely chop
them with a knife or with a pulsing action in a food processor.
Coarsely chop the peaches. In a medium size bowl, mix together the
fruit sweetener, eggs, oil, vanilla, peach extract and applesauce.
Stir in the oat bran and the rolled oats. Let this mixture sit for a
minimum of 10 minutes while you prepare the rest of the ingredients.
Sift the dry ingredients into a large bowl, stir in the pecans and
the date pieces. Make a well in the center of the dry ingredients,
and stir in the wet mix. When half mixed, stir in the chopped
peaches. Be careful not to over mix, the muffin batter should be
lumpy. Use a #12 (1/2 cup) scoop to place the batter into the
prepared muffin tins. Bake the muffins in the preheated oven for
35-40 minutes. Let the muffins cool in the muffin pans before
removing them. Be extra careful when handling these muffins because
they are very fragile when warm.

—–

FRUITCAKE IN A JAR

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 2/3 CUPS SUGAR
2/3 CUP VEGETABLE SHORTENING
4 EGGS
2/3 CUP WATER
2 CUPS FRUIT (SEE NOTE)
3 1/2 CUPS ALL PURPOSE FLOUR
1/4 TSP GROUND CLOVES
1 TSP CINNAMON
1 TSP BAKING POWDER
2 TSP BAKING SODA
1 TSP SALT
2/3 CUP RAISINS OR NUTS

USE WIDE MOUTH PINT SIZE CANNING JARS, DO NOT USE MAYONNAISE JARS, ETC.
BE SURE TO STERILIZE THE JARS, AND TOPS ACCORDING TO MANUFACTURER’S
DIRECTIONS.
GREASE THE INSIDE BUT NOT THE RIM OF THE JARS TO MAKE BATTER:
DREDGE THE RAISINS AND/OR NUTS IN SOME OF THE FLOUR. CREAM TOGETHER THE
SUGAR AND SHORTENING. BEAT IN THE EGGS AND WATER. ADD THE FRUIT. SIFT
TOGETHER THE FLOUR, CLOVES, CINNAMON, BAKING POWDER, BAKING SODA AND
SALT. ADD TO THE BATTER, IF DESIRED, ADD RAISINS AND/OR NUTS AND MIX.
NOTE – THE TWO CUPS OF FRUIT IS UP TO YOU. YOU CAN USE ANY MIXTURE OF
FRUIT THAT YOU LIKE BUT NO MORE THAN TWO CUPS. TWO CUPS GRATED APPLE+- 1
1/2 CUP APPLESAUCE AND 1/2 CUP PINEAPPLE, 2 CUPS SHREDDED CARROTS,
MASHED
BANANAS, ETC. POUR BATTER INTO THE STERILIZED JARS 1 MEASURING CUP OF
BATTER PER JAR. DO NOT USE MORE OR CAKE WILL OVERFLOW. AND THE JARS WILL
NOT SEAL. PLACE JARS EVENLY SPACED APART FOR BROWNING ON COOKIE SHEET.
PLACE IN PREHEATED 325-DEGREE OVEN. BAKE ABOUT 45 MINUTES, OR UNTIL A
TOOTHPICK INSERTED IN THE CENTER COMES OUT CLEAN.
REMOVE JARS ONE AT A TIME USING TWO POTHOLDERS (JARS WILL BE VERY HOT)
LEAVE OTHER JARS IN THE OVEN BUT WORK FAST. WIPE THE RIM, . PLACE THE
METAL DISC ON TOP IN PLACE, THEN TWIST ON SCREW RING TO SECURE. YOU WILL
HEAR IT SEAL.WITH A “PING” SOUND QUITE FAST. OPEN THE OVEN REMOVE
ANOTHER
JAR AND REPEAT.GENERALLY, ANY QUICK BREAD RECIPE WORKS, BUT BE SURE TO
MEASURE ONE CUP OF
BATTER PER JAR. THE CAKE WILL SLIDE OUT WHOLE, OR CAN BE CUT INTO
STICKS.
THE CAKE SHOULD LAST FOR ONE YEAR.

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NOTES : great for gifts