Title: BAKED APPLE ZAPATA
Categories: Mexican, Appetizers
Yield: 12 servings

2/3 lb Flour tortilla dough
Flour
3 Granny Smith apples,
Peeled and sliced
2 tb Lemon juice
1/2 c Brown sugar
1/2 ts Cloves
1/2 ts Ground cinnamon
1/2 c Walnuts, chopped
2 tb Cornstarch dissolved
3 tb Water
Water

Use your favorite recipe for flour tortillas, or make
dough from the recipe on the Tortilla mix package.
Divide the dough into 4, 2-inch balls. Roll each into
a 6-inch tortilla. Dust with flour, cover with plastic
wrap and set aside. In a saucepan, place apples with
enough water to cover. Add lemon juice. Cook over high
heat until boiling 5 minutes. Add sugar, cloves,
cinnamon, and walnuts; continue cooking over low heat
until slightly thickened. Combine cornstarch and
water and add to mixture, stirring until thick.
Remove from heat. Lay out tortillas; dust off excess
flour. Spoon on 2 tablespoons of the apple mixture
down the middle of each tortilla. Fold one side of
the tortilla over the mixture; then fold the remaining
side over. Fold in the ends and seal by moisting the
tortillas with a little water. Bake in a preheated,
400 degree F oven until lightly browned. Remove and
sprinkle with cinnamon and sugar. Serve with whipped
cream (at Cafe Noche, it is served with Tequila
Sabayon sauce made with tequila, egg yolks, and sugar.
NOTE: Tortillas and apple mixture may be made ahead
several hours or a day
before. Recipe: Cafe Noche, 2409 Montrose Blvd,
Houston, Texas — 1-(713)-529-2409

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PEANUT BUTTER BANANA MUFFINS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Flour — all purpose
1/2 c Brown sugar — lightly packed
1 tb Baking powder
1/4 ts -Salt
1/2 c Peanut butter
2 tb Vegetable oil
2 Eggs
1/4 c Milk
2 Bananas — ripe, mashed

A real kid pleaser and a healthy snack, this moist
muffin is prefect for peanut butter fans.
Preheat the oven to 375F. In a large bowl, mix
together the flour, brown sugar, baking powder, and
salt. In a separate bowl, beat together the peanut
butter, oil, eggs, milk and bananas. Stir the wet
ingredients into the dry ingredients just until
moistened.
Spoon the batter into 12 well-greased muffin cups.
Bake for 20 to 25 minutes, or until a toothpick
inserted in the centre of a muffin comes out clean.
MAKES: 12 MUFFINS

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Riad’s Succulent White Beans

Recipe By : Sheila Lukins Feb 96 – Parade “The New Main Dish”
Serving Size : 6 Preparation Time :1:00
Categories : 2Try
A-New-Main-Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 pound dried white beans
8 cups water
2 bay leaves
2 tablespoons olive oil
2 large cloves garlic — sliced
4 sprigs fresh sage — or thyme
3 plum tomatoes, ripe, seeds removed — quartered
2 cups fat-free chicken broth
salt and pepper
2 tablespoons flat-leaf parsley

[1] Rinse the beans and soak in tepid water overnight. Rinse and
drain in several changes of cold water.
[2] Place beans in a large, heavy pot. Add the 8 cups of water and
the bay leaves. Bring to a boil, reduce heat to medium and simmer until the
beans are tender but not mushy, 40 to 45 minutes, skimming any foam that
rises to the surface. Drain beans (discarding bay leaves) and set aside.
[3] Place the olive oil in another heavy pot and cook the garlic over
medium-low heat until lightly browned. Add the sage or thyme, drained
beans, tomatoes and broth; cook over medium heat for 5 minutes. Season
with salt and pepper to taste and garnish with chopped parsley.

Serve with toasted peasant bread, or on top of penne pasta.
Serves 6: per 1/6, 248 cals, 38g carb, 13 g prot, 5 g fat, no chol.
Chef Riad Aamar, Doc’s Restaurant, New Preston, CT

– – – – – – – – – – – – – – – – – –

NOTES : Although a little flat and bitter for our tastes, try this again
with these adjustments: 6 1/2 cup of water and 1 1/2 cup vegetable broth;
crushed garlic; both sage and thyme, a little creamy peanut butter (1 tbs);
cilantro. Add a little chipotle dice (canned?) for needed “smokey” flavor.
(End of message from Pat Hanneman)

Title: Cream Cheese Cookies
Categories: Polkadot, Faylen, Cookies
Yield: 4 Servings

8 oz Cream cheese
1/2 lb Butter, softened
2 c Flour
16 oz Preserves
1/4 c Sugar
2 tb Nuts, ground
1 Egg white
1 ts Water

Blend butter and cheese. Beat in flour. Chill overnight.

Drain preserves as much as possible, leaving fruit pieces.

Roll pastry thin on floured baking sheet. Cut in 2-inch rounds.
(Save scraps, form into ball, chill and reroll.) Put a dab of
preserves on each round. Fold into crescent, seal edges tight, brush
top with egg white mixed with water, and dip tops in nuts mixed with
sugar. Place close together on ungreased cookie sheet. Bake at 325
degrees until just starting to brown, about 15 minutes. Watch
carefully, they burn easily. Remove immediately, cool on racks, and
pack airtight. These freeze beautifully but last only a few days at
room temperature.

Recipe By: Marge Clark

Notes: Pastry also works well as liner for mini-muffin tins or for
savory turnovers.

Per serving: 4746 Calories; 277g Fat (51% calories from fat); 55g
Protein; 543g Carbohydrate; 746mg Cholesterol; 2790mg Sodium

The Chef’s Comments:
“As I recall, the cooking time on these is a bit short. Keep an eye
on them. Last christmas, I used the almond filling in these and
dipped them in sugar (red and green, of course!) and they were
fabulous.” – Faylen

From: Faylen
Date: 11-03-96 (15:52)
The Polka Dot Cottage, a BBS with a taste of home. 1-973-822-3627.

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Grilled Vegetable Fajitas

Recipe By : eGG Food Day
Serving Size : 4 Preparation Time :0:00
Categories : MC Sandwich

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup wish bottled Italian dressing
1 tablespoon chili powder
6 tablespoons chopped cilantro
1 large yellow bell pepper — seeded and
quartered
1 large red onion — cut crosswise into
1/2-inch slices
1 medium zucchini (about 6 ounces) — cut lengthwise into
1/2-inch slices
1 large meaty tomato (about 1/2 pound) — seeded and cut
crosswise into 1/2-inch slices
4 large flour tortillas
1/2 cup prepared guacamole
1 cup shredded Monterey jack cheese — (about 4 ounces)
1/2 cup plain yogurt or sour cream

In a small bowl, combine the Italian dressing, chili powder and 2
tablespoons of the cilantro. Brush all sides of the pepper, onion, zucchini
and tomato with the Italian dressing. Grill the vegetables over medium
coals, turning once until softened, about 7 minutes for the bell pepper and
onion, 5 to 7 minutes for the zucchini, and 1 to 2 minutes for the tomato.
Wrap the tortillas in foil and warm at the edge of the grill for about 2
minutes.
Remove vegetables from grill and place on a cutting board. Cut the peppers,
squash and tomato into chunks, and separate the onion into rings.
To serve, spread the tortillas with the guacamole, top with the vegetables,
sprinkle with the cheese, roll up and dollop with the yogurt.
Compliments of Wish-Bone Dressing and Lisa Ekus Public Relation Co.

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Title: Buttermilk Fruit Shake
Categories: beverages
Yield: 1 servings

1 c buttermilk
1/2 c frozen fruit
1 ts vanilla or fruit flavoring
1 sugar or sweetener to taste

Place all ingredients into blender. Cut fruit into chunks, mix
thoroughly.
Pour and serve. Works well with strawberry, peaches, pineapple,
blueberry,
etc.

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Title: Indian Summer Squash Quiche
Categories: Appetizers
Yield: 6 servings

MMMMM——————SACO BUTTERMILK PAMPHLET———————–
1 Pie crust; unbaked
1 Onions; chopped
1 tb Butter
1 c Summer squash, sliced
1/2 c Cheese, shredded
2 Egg yolks
2 Eggs
3/4 c Water
1/4 c Buttermilk, powdered
1/4 ts Oregano leaves
1/2 ts Salt

Swiss cheese is recommended.

Saute onion in butter until tender. Simmer or steam squash in
a small amount of water until just tender. Drain on paper
towels, removing as much moisture as possible.

Preheat oven to 375. Put onions in pastry shell, arrange
squash on top. Cover with cheese. In separate bowl, beat egg
yolks, whole eggs, water, buttermilk powder, oregano and salt.
Pour into crust. Bake 35 minutes, until custard is set. If
crust becomes too brown, cover top with foil strips.

Cut into thin wedges to make 12-16 appetizer pieces, or cut
into 6-8 wedges for side dish or entree servings.

Notes: Other herbs may be substituted. If using fresh herbs,
increase quantity to 3/4 teaspoon. Other vegetables may be
substituted also; lightly cooked carrots, asparagus,
cauliflower, or broccoli would work well.

Posted on GEnie Food Wine RT Nov 28, 1992 by L.SHOGREN1
[NorCal Linda]

From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS,
CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005

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Title: Baba Ganoush
Categories: Appetizers, Dips, Vegetarian, Vegan
Yield: 1 batch

1 1/2 lb Eggplant
3 tb Lemon juice
1 ts Salt
2 ts Minced fresh garlic
3 tb Sesame tahini
— (optional: substitute
— yogurt or sour cream)
1/4 c Chopped parsley
1/2 c Toasted pine nuts
2 tb Olive oil

Preheat oven to 400 degrees F. Prick eggplant all over with a fork.
Bake whole until tender (about 30 minutes). Remove from oven, halve
and scoop out the flesh. Blend in a food processor with the lemon
juice until smooth. Mash the salt and garlic together and combine
with the eggplant, along with the tahini. Cool and stir in the
parsley and pine nuts. Before serving, drizzle with the olive oil.
Serve as a dip with tortilla chips or triangles of flat (pita) bread.

(Adapted from The Victory Garden Cookbook)
From: The Cook’s Garden catalog, Spring/Summer 1993 (page 20)

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ALWAYS READY BRAN MUFFINS

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c Unprocessed wheat bran
1 c — Water, boiling
1 c Sugar
1/2 c Margarine
2 Eggs
2 1/2 c Flour, unbleached
2 1/2 ts Baking soda
1 t Salt
2 c Buttermilk
Raisins (opt.)
Pecans (opt.)

* I use whole wheat flour and add water to the
recipe.

Put 1 c of the wheat bran in a small bowl. Add the
boiling water, stir once and let stand to soften.

Cream the margarine and sugar in a mixing bowl. Beat
the eggs slightly and add to the margarine mixture,
mixing well.

Combine the flour soda and salt in a mixing bowl.
Combine the wheat bran, the softened bran, and the
flour mixture, and then combine with the
egg/margarine/sugar mixture alternately with the
buttermilk. Stir until thoroughly mixed.

Pour into a plastic container with a tight lid. Store
in the refrigerator for a minimum of 12 hours and a
maximum of 6 weeks. Makes 2 dozen.

These muffins are made, stored in the refrigerator,
and baked whenever they are wanted. About 25 minutes
before serving, preheat the oven to 400 degrees F.
Spoon the batter into teflon-lined or buttered muffin
tins, filling them 2/3 full. Bake 18 minutes and
serve.

I like to add rasins and pecans to the muffin tins
before cooking.

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Title: CLAM BISQUE
Categories: Seafood, Soups
Yield: 3 servings

1 cn 10 oz baby clams *
1 c Light cream
1/2 ts Worcestershire sauce
4 ds Tabasco sauce
1/8 ts Pepper
Salt to taste
Chopped chives
Paprika

* add juice from the can. Put clams and juice in a blender; cover. Blend on
high speed until smooth. Add cream, Worcestershire sauce, Tabasco sauce,
pepper and salt. Serve chilled; sprinkle with chives and paprika. A little
milk can also be added if you prefer a thinner bisque; but must be added
during the blender process.

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