BLENDER BREAKFAST

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Beverages Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Ripe banana, peach, or
Nectarine, peeled, cut up.
1/2 c Milk OR
1/2 c Low-fat yogurt
1 t Honey, sugar or maple syrup
1 tb Natural bran

1>. Combine banana, milk, honey and bran in blender or
food processor. Whirl until smooth. Pour into tall
glass.

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Orange Tea Biscuits

Recipe By : Home Cooking July 1996
Serving Size : 36 Preparation Time :0:00
Categories : All Newly Typed Not Shared Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups flour
1/2 teaspoon salt
2 Tablespoons sugar
4 teaspoons baking powder
3 Tablespoons shortening
Grated rind of 1 orange
3/4 cup milk
orange juice

Preheat oven to 425 degrees. Mix dry ingredients; cut in shortening. Add
grated orange rind. Add milk to dry ingredients. Mix completely.

Turn dough onto floured board. Pat to 1/2 inch thickness. Cut with small
cutter. Put into greased baking pan. Before putting into oven, dip bottom
of beverage glass into orange juice; press down intotop of each biscuit.
Bake and serve at once. Makes 2 1/2-3 dozen.

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PEANUT PUTTER BISCUITS

Recipe By :
Serving Size : 9 Preparation Time :0:00
Categories : Breads Biscuits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2/3 c Milk
1/4 c Peanut butter
2 c Biscuit mix
3 Bacon slices*

* – cooked crisp, drained, and crumbled.

1. Preheat oven to 400’F.

2. Place milk and peanut butter in a deep bowl or
blender container and beat at high speed until smooth
and well blended. Combine biscuit mix and bacon; stir
lightly. Add milk and peanut butter mixture all at
once and stir with a fork until dough clings together.
Turn out on a lightly floured board and knead gently a
few times, then pat out to about 3/4″ thickness. Cut
into 2″ rounds. Bake on an ungreased cookie sheet for
10-15 minutes, or until lightly browned.

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Sweet Potato Biscuits

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Flour
1 cup Sweet potatos — cooked/mashed
Salt
2 1/2 teaspoons (to 3) baking powder
3 tablespoons Sugar (or more — to taste)
1/4 cup Shortening

Sift dry ingredients. Add shortening and potato and mix thoroughly. Knead
dough; cut with biscuit cutter (you may need more flour, as dough is
sticky). Bake in 400 degree oven 12 to 15 minutes. Mrs Harold T. Cook

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Tomato Tuna Chowder

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Seafood Soups
Fish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/3 cup Rice — regular long-grain
1 tablespoon Salad oil
1 Celery; stalk — sliced
1 Onion — diced
28 ounces Can tomatoes
7 ounces Can tuna — drained flaked
1 cup Frozen peas
1 teaspoon -salt
1 teaspoon -sugar
1/2 teaspoon Worcestershire

In 2 quart saucepan over high heat, heat 2/3 cup water to boiling. Stir in
rice, heat to boiling.
Reduce heat to low, cover and simmer 20 minutes or until rice is tender and all
liquid is absorbed.
Meanwhile, in 4 quart saucepan over medium heat, in hot salad oil, cook celery
and onion until tender, stirring occasionally. Add rice, tomatoes with their
liquid, tuna, peas, salt, sugar, Worcestershire, and 3/4 cup water, over high
heat, heat to boiling. Reduce heat to low, cover and simmer 5 minutes to cook
peas and blend flavors. 380 calories per serving.

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Title: Creamed Soup Mix
Categories: Diabetic, Soups/stews, Master mix
Yield: 3 cups mix

2 c Instant nonfat dry milk pwdr 1 ts Dried, crushed basil
3/4 c Cornstarch 1 ts Dried, crushed thyme
1/2 c Inst.low-sod.chicken bouill. 1/2 ts Pepper
2 tb Dried onion flakes

3 cups mix = equivalent to nine 10 oz cans of soup.

Combine all ingredients. Mix and store in airtight container. To
use, combine 1/3 cup mix with 1 1/4 cup water in a saucepan. Cook
and stir until thickened. Add 1/4 cup chopped celery OR 1/4 cup
chopped fresh mushrooms if desired.

1/3 cup mix = 96 calories, 1 starch/bread exchange 18 grams
carbohydrate, 5 grams protein, trace fat, 310 mg sodium

Adapted from Exchanges For All Occasions by Marion Franz, 3rd ed. 1993
Shared but not tested by Elizabeth Rodier Jan 94.

MMMMM

BREAKFAST CLAFOUTIS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Fruit (prepared weight) 4 to
-6 oz. blueberries,
-raspberries, or cranberries
-or 12 oz. (approx.)
-cherries, peaches, or plums
Zest from 1 small lemon,
-grated
2 tb Sugar, plus additional to
-sweeten fruit
1/2 c Unbleached all-purpose flour
1/4 ts Salt
2 Eggs, any size
1 c Milk (low-fat, if desired)
1 tb Unsalted butter
Confectioners’ sugar
Sour cream (optional)

Preheat the oven to 425. Wash and prepare the fruit.
Cherries should be stemmed and, if desired, pitted.
Plums or peaches should be pitted and cut into
bite-sized pieces; commercial cranberries should be
cut in half; small wild cranberries, blueberries, or
raspberries need only be picked over to remove stem
pieces and debris.

Make lemon sugar by mixing the lemon zest with the 2
tablespoons sugar in a small dish. In a large bowl,
sift together the flour and salt. In a small bowl,
beat the eggs gently and whisk in the milk. Add the
wet to the dry ingredients a little at a time,
whisking smooth. Stir in the lemon sugar. Let the
batter rest while the fruit is being cooked.

In a 10-inch nonstick skillet, melt the butter over
medium heat, coating the bottom and the sides halfway
to the rim. When the butter is bubbling, add the
fruit. Stir until each piece has softened and is
coated with butter, about 2-3 minutes. Then sprinkle
in sugar to sweeten. We use about 2 T of granulated
sugar for all fruit except cranberries (which require
about twice as much) and peaches (where we prefer
brown sugar). When this sugar has dissolved and turned
into a syrup–about 2 minutes–stir up the batter and
scrape it carefully into the pan over the fruit. Put
the skillet into the oven to bake for about 20
minutes. At this point the clafoutis will be set,
golden brown, and puffed up at the edges. Divide into
warmed bowls, sift a little confectioners’ sugar over
each, and top if you like with a spoonful of sour
cream.

from Outlaw Cook, by John Thorne with Matt Lewis Thorne

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Pepper Confetti Macaroni Cheese

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz Macaroni or rigatoni
—–SAUCE—–
1 tb Olive oil
1 lg Onion (s), finely chopped
3 Garlic clove (s), minced
2 Red bell peppers
2 Yellow bell peppers
1 Green bell pepper or
2 Ancho chilies for more spice
1/4 c Flour
3 c Skim milk
1 c (to 1 1/2 cups)
Feta cheese
2 tb Dill, chopped or
1 tb Dried dill
1 tb Dijon mustard
Salt and pepper
1 d Cayenne pepper
1 d Grated nutmeg
Cooking spray
1/2 c Toasted bread crumbs

1. Bring 4 qts of lightly salted water to a rolling
boil in a large pot. Cook the macaroni until al dente,
about 8 min. Drain the macaroni in a colander, rinse
with cold water to cool, and drain well. Preheat the
oven to 400 F.

2. Meanwhile, prepare the sauce. Heat the olive oil in
a large non-stick saut‚ pan. Add the onion, garlic,
and peppers and cook over medium heat until the
vegetables are soft and aromatic, but not brown, about
4 min. Stir in the flour and cook for 1 min more. Stir
in the skim milk and bring to a boil, stirring
steadily. Simmer the sauce until thickened, about 1
min. Stir in the cheese, dill, mustard, salt and
pepper, cayenne and nutmeg to taste. The sauce should
be highly seasoned.

3. Stir the macaroni into the sauce. Spoon the mixture
into a 8×12-inch baking dish which has been lightly
sprayed with oil. Sprinkle the top with bread crumbs.
Bake the macaroni and cheese until bubbling, crusty,
and golden brown, 30-40 min.

High-Flavor, Low-Fat Pasta by Stephen Raichlen ISBN
0-670-86581-8 pg 29-30

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Title: Super Hot Shrimp Creole
Categories: cajun, main dish, seafood
Yield: 4 servings

2 tb vegetable oil
6 oz fresh mushrooms; chopped
-(about 2 cups)
1 md onion; chopped
1 green bell pepper; chopped
8 lg garlic cloves; chopped
2 ts cajun (creole) seasoning for
– seafoo
1/2 ts red pepper; crushed
1 tomatoes with added puree;
-crushed
1 tomatoes (preferably Cajun
-style); stewed
1 lb uncooked shrimp; shelled and
– deveined

Heat oil in heavy large skillet over medium heat. Add mushrooms, onion,

green pepper and garlic and saute until onion is ranslucent, about 5

minutes. Add Cajun seasoning and crushed red pepper and stir 1 minute.
Mix
in crushed tomatoes and stewed tomatoes with their juices; simmer until

sauce is thick, stirring occasionally, about 15 minutes. Add shrimp and

simmer until just cooked through, about 5 minutes.

—–

Title: Pumpkin Bread Pudding
Categories: Dessert, Pumpkin, Pudding, Tried
Yield: 4 servings

1 c Milk
3/4 c Sugar
2 Eggs,slightly beaten
1/2 t Salt
1 t Vanilla extract
1 c Canned Pumpkin, mashed
2 c Stale bread (sm)cubes
1/2 t Ground cinnamon
2 T Brown sugar

In medium size bowl, combine milk, sugar, eggs, salt, vanilla
and pumpkin, blend thoroughly. Stir in bread cubes.
Pour into a greased 1-1/2 quart baking dish.
Bake 35-40 minutes in a 350 degree oven.

Mix brown sugar and cinnamon, and sprinkle on top of the pudding.
Return pudding to the oven and bake for about 10 minutes more.

Yield 4-6 servings.

This was delicious served chilled with a dollop of whipped cream.

From the recipes files of suzy@gannett.infi.net

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