CORN BREAD OR MUFFINS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pk Corn bread mix (see MM#: 31)
2 Eggs
1 c Milk
4 tb Melted butter (1/2 stick)

Preheat oven to 400 F. Grease or spray with food
release 1 eight inch square pan or 12 muffin cups.

Empty mix into a mixing bowl. In separate bowl beat
liquid ingredients until well mixed, and stir into dry
ingredients until just moistened. Don’t overmix.
Spoon batter into prepared pan or muffin cups. A #12
food dipper (ice cream scoop) works nicely for
muffins, cupcakes, etc.

Bake muffins for 20 min., bread for 25 to 30 min.

Variations: use 1 1/4 cups biscuit mix (MM#: 27) and
1 1/4 cups Cornmeal. Add sugar as desired.

Substitute buttermilk in place of sweet milk + pinch
or 2 of baking soda.

Yield: 1 pan or 12 muffins.

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Christmas Tree Biscuits

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 oz Plain flour
1/2 ts Bicarbonate of soda
1 t Ground mixed spice
2 oz Butter, chilled and cubed
3 oz Soft light brown sugar
2 tb Golden syrup, heated
1 Egg, beaten
Plain flour for dusting
DECORATION
9 oz Packet coloured fondant
Icing
Glace icing made with 2oz
Icing sugar 2 tspn water
Icing sugar for rolling
Silver balls, sweets,
Desiccated coconut, gold
Thread

Preheat oven to 190’C (375’F). Grease two baking
sheets. Sift the flour, bicarbonate of soda and spice
into a bowl. Rub the butter into the flour until the
mixture resembles fine breadcrumbs. Stir in the sugar.
Add the golden syrup and egg and mix to form a dough.
Gently knead the dough on a floured surface until
smooth, the roll out to 1/4 inch thick. Use christmas
cutters to cut out 16 shapes. Lift shapes on to baking
sheets and bake until just firm to the touch. Make a
hole large enough for gold thread at the top of each
biscuit. Transfer to cooling rack and leave until
cold. To decorate, roll out fondant icing on a clean
surface dusted with icing sugar. Cut out shapes with
cutters and place on biscuits, securing them with a
little water. Make a hole for thread as before.
Decorate with piped glace icing, silver balls, sweets
or coconut. Thread each biscuit with gold thread and
hang on Christmas tree, if liked.

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Chili Bean Soup

Recipe By : California Dry Bean Advisory Board
Serving Size : 6 Preparation Time :0:15
Categories : Legume Spicy
Soups/Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound pink beans — uncooked
1 teaspoon garlic salt
1 teaspoon onion salt
1/4 teaspoon thyme
1/4 teaspoon marjoram
10 fl. ounces beef broth — or chicken broth
1 16 oz. can canned stewed tomatoes
5/8 ounce chili seasoning mix

Soak beans by the preferred method. (For each pound of California dry beans ad
d 10 cups hot water. You may add up to 2 teaspoons of salt per pound of beans
to help the beans absorb water more evenly. Heat to boiling, let boil 2 to 3 m
inutes. Remove from heat, cover and set aside for at least 1 hour, but prefera
bly 4 hours or more. The longer soaking time is recommended to allow a greater
amount of sugars to dissolve, thus helping the beans to be more easily digeste
d. Always discard the soak water.) Drain and empty them into a large pot. Add
6 to 8 cups boiling water, garlic and onion salt, thyme, marjoram. Cover and
simmer until beans are tender (2 1/2 to 3 hours.) Don’t let beans boil dry. Ad
d hot water as needed. Spoon out 3 cups of the cooked beans to use another day
in another way. Mash rest of beans with their liquid. Add remaining ingredie
nts, plus 1 cup hot water. Heat at least 10 minutes to blend flavors.

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Greenport Soup

Recipe By : Barbara Taub
Serving Size : 6 Preparation Time :0:00
Categories : Hot

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 cans chicken stock
1 package peas, tiny frozen ones
1 head lettuce — shredded
1/2 cup scallion — chopped
1/2 cup italian parsley
4 tablespoons butter
3 tablespoons flour
1/4 cup dry sherry
1/2 cup sour cream
dash salt and pepper

1.In a large heavy saucepan, combine the chicken broth, peas, lettuce,
scallions and parsley. Bring to a boil over moderate heat. Reduce the heat to
low and simmer for 15 minutes.
2.In a blender or food processor, puree the soup in bathces until very smooth.
3.In a large saucepan, melt the butter over low heat. Add the flour and cook,
without letting the roux color. Whish in the pureed soup and the sherry. Bring
to a simmer over moderate heat. Cook for 5 minutes to blend the flavors. Remove
from the heat.
The recipe can be prepared to this point up to 1 day ahead. Let cool, cover and

lost the last part!

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Per serving: 174 Calories; 13g Fat (69% calories from fat); 5g Protein; 7g
Carbohydrate; 29mg Cholesterol; 615mg Sodium

Title: STREAMS’ STOUT MARINADE FOR STEAKS
Categories: Main dish, Meats, Kooknet, Sauces
Yield: 1 recipe

16 oz Bottle Stout Ale
1 c Soy Sauce
1/2 Green Onion; chopped
2 tb Brown Sugar; (about)
1 tb Ground Garlic
2 ts Ground Black Pepper
2 tb Worcestershire Sauce
2 tb Honey

Blend all ingredients together; check seasoning.
Marinade steak and grill or broil.

Source: Streams, an Oregon Eatery
: 1841 Barnett Road
: Medford, OR 97504
: (503) 776-9090

Typed by Katherine Smith Kook-Net: The Shadow Zone IV
~ Stinson Beach, CA

—–

Title: Cool Tropical Salad
Categories: Salads, Low fat
Yield: 1 servings

1 sm Fresh pineapple 1 c Mango chunks or melon balls 1 c Diced papaya
or fresh Peaches 2 c Ff plain or vanilla yogurt (I like the vanilla
but it Is sweet) 2 tb Honey (can eliminate it if Using vanilla
yogurt) 1 c Sliced strawberries 4 Sprigs fresh mint

Cut pinapple in quarters, lengthwise. Remove core; slice pinapple from
shell and cut in cubes. Refrigerate empty shell to chill until serving
time. Toss 1 cup of cubed pinapple with mango and papaya. Chill. To
serve, put 1/3 cup yogurt on each pinapple shell and cover with mixed
fruit. Top with layer of remaining yogurt, which has been sweetened
with honey and cover with sliced strawberries. Garnish each serving
with whole strawberry and a sprig of fresh mint. Makes 4 generous
servings.

Recipe by Diane Morrissey. Converted to MM by Donna Webster
Donna@webster.demon.co.uk

MMMMM

SPICED APPLE MUFFINS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/3 c Shortening
1/3 c Melted butter
1/2 ts Cinnamon
2 ts Baking powder
1/2 c Sugar
1/2 ts Sugar
1/4 c Milk
1/2 ts Salt
1 Egg
1 t Cinnamon
1 c Apple sauce
1/2 ts Nutmeg
1 1/2 c Sifted flour

Cream together shrotening and sugar. Add egg. Sift dry
ingredients, add dry Fill greased muffin cups 3/4 full
and Bake at 400 F 20-25 minutes. Cool for Pat Empson
05/21 07:24 am FOOD AND WINE BB TOPIC: FOOD SOFTWARE
TIME: 05/21

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Title: CHOCOLATE PUDDING PIE FILLING
Categories: Pies, Desserts
Yield: 8 servings

4 c Whipping cream
2 c Milk
6 oz Semisweet chocolate
2 oz Unsweetened chocolate
1/2 c Dried currants
1 1/2 c Sugar
18 Egg yolks
1 tb Vanilla extract
1/4 ts Salt
1 Prebaked pie shell

PREHEAT OVEN TO 350F. Combine cream and milk in a pot, place over medium
heat and bring to a boil. Remove from the heat and whisk in the chocolates
until dissolved. Add the currants. Set aside. Whisk together sugar, egg
yolks, vanilla and salt in a mixing bowl. Pour the cream mixture over,
stirring. Pour the mixture into a baking dish. Cover baking dish with foil,
place in a water bath and place in oven for 45 minutes. Remove from oven
and remove the pudding from the water bath. Let cool, then refrigerate
until well chilled. When ready to serve, transfer to pre-baked pie shell.

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Title: Party Meat Ball Appetizers
Categories: Appetizers, Meats
Yield: 48 meatballs

———————————MEAT BALLS———————————
1 1/2 lb Ground beef
1/2 c Quaker Oats, uncooked
— (quick or old-fashioned)
1 tb Chopped parsley
1/2 ts Salt
1/8 ts Pepper
1/2 c Parmesan cheese
2 Eggs; beaten

———————————–SAUCE———————————–
1 Garlic clove; minced
1 lb Canned tomatoes
6 oz Tomato paste
1 ts Salt
1/8 ts Pepper
1/2 ts Oregano
1/4 ts Basil

For meat balls, combine all ingredients thoroughly. Shape to form small
meat balls, using about 1 tablespoon for each. Brown in small amount of
shortening in large skillet, turning frequently until browned on all
sides.

For sauce, combine all ingredients. Pour over browned meat balls; simmer
about 30 minutes. Serve in chafing dish.

Source: Our Favorites for family and friends
Reprinted with permission from The Quaker Oats Company
Electronic format courtesy of Karen Mintzias

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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