MOM’S SIX WEEK MUFFINS

Recipe By :
Serving Size : 60 Preparation Time :0:00
Categories : Muffins Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 c Fruit Bran Cereal (425gbox)
5 c Flour
3 c Sugar
5 ts Baking Soda
2 ts Salt
2 ts Cinnamon
5 c Sour Milk
Or
5 tb Vinegar + 5 Cup Milk
4 Eggs
1 c Oil

Measure dry ingredients into a very large mixing bowl
that has a lid. Add eggs, oil and milk. Blend well.
Stores for 6 weeks in frig. Fill muffin cups 1/2 full
and bake at 400øF for 15-20 minutes. OR: mix all dry
ingrediants to store… use as follows (for 12
muffins) 3 c mix 1 c milk (sour or add 1 tb vinegar)
1/4 c oil 1 egg (minus yolk for less cholesterol).
NOTE: this mix works well with Raisin Bran, Fruit N
Fibre, OR just bran cereals.. dryed apple bits may be
a nice addition..

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SUMMER WALDORF RICE SALAD

Recipe By :
Serving Size : 50 Preparation Time :0:00
Categories : Salads Rice

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 1/2 c Uncle Ben’s Converted Rice
2 qt Water
1 1/2 tb Salt
1 1/2 qt Whipped topping
1/2 c Sugar
1 qt Mayonnaise
1 qt Celery, sliced
5 lg Red apples, cored and
-coursely chopped
1 1/2 c Raisins
1 1/2 c Walnuts, coursely chopped
Cinnamon, to taste (opt)

1. Cook rice in water with salt according to package
directions. When
cooking is complete, transfer to shallow pan.
Cover and chill. 2. Fold whipped topping and sugar
into mayonnaise. 3. Fold topping mixture, celery,
apples, raisens and walnuts into
chilled rice. 4. Sprinkle with cinnamon before
serving, if desired. Measurements and timing are
designed only for Uncle Ben’s Fast Cooking Rice Pilaf,
Original Rice Pilaf, Fast Cooking Spanish Rice, Long
Grain Wild Rice Blend, and CONVERTED Brand Rice

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Title: Spicy Gingerbread
Categories: Desserts, Heirloom
Yield: 1 Servings

1/2 c Shortening
1/2 c Sugar
2 Egg yolks
1 c Light molasses
2 1/2 c Sifted all-purpose flour
1 ts Salt
1 ts Cinnamon
1 ts Cloves
1 ts Ginger
1 c Boiling water
2 ts Soda
2 Egg whites, stiffly beaten
Whipped cream

Grease a 9 x 13 inch pan. Cream shortening, add sugar
gradually. Add 2 well beaten egg yolks. Add molasses
and stir. Sift together flour, salt and spices.
Dissolve baking soda in boiling water. Add baking
soda and water mixture alternately with flour to the
creamed mixture. Fold in stiffly beaten egg whites.
Bake at 350F for 45 minutes. Serve hot with whipped
cream for dessert. Source: Heritage Recipes ch.

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Vegetarian Cassoulet

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Beans Rice Main Dishes
Veggies Vegan
Thanksgiving/Christmas

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
16 ounces dried garbanzo beans
3 quarts water
3 tablespoons garlic — minced (divided)
1 bay leaf
1/4 cup butter or margarine
8 ounces fresh mushrooms
1/2 teaspoon dried thyme
1/4 teaspoon dried rosemary — crushed
1/2 teaspoon dried oregano
1 cup dry white wine
3 tablespoons tomato paste
6 turnips, peeled — cut into fourths
4 large red potatoes, peeled — cut into fourths
1 rutabaga, peeled — cut into 1″ pieces
2 onions — cut into eighths
6 carrots — cut into 2″ pieces
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1/4 cup olive oil
2 14.5 oz cans vegetable broth
1/2 cup fine dry breadcrumbs

Sort and wash the garbanzo beans; place in a 6-quart Dutch oven. Cover wi
th water 2 inches above the beans; let stand 8 hours or overnight. Drain. Add
3 quarts of water, 1 tablespoon minced garlic, and bay leaf. Cook over medium
high heat for 2 hours or until beans are tender. Remove and discard bay leaf.
Set beans aside.
Melt butter or margarine in a large skillet over medium-high heat. Add 1
tablespoon of garlic, mushrooms, and next 3 ingredients. Cook, stirring consta
ntly, 5 minutes. Add wine and tomato paste, cook, stirring constantly, 2 minut
es. Add to beans.
Combine remaining 1 tablespoon minced garlic, turnips, and next 7 ingredie
nts. Spread into an aluminum foil lined roasting pan. Bake at 500 degrees F f
or 20 minutes, stirring once.
Spoon roasted vegetables over beans in Dutch oven, pour broth over vegetab
les. Sprinkle with dry breadcrumbs. Bake at 325 degrees F for 1 1/2 hours or
until vegetables are tender.

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NOTES : Once the beans are cooked, the cassoulet is halfway done. To streamlin
e the process, cook the dried beans in a pressure cooker or cook them overnight
in a slow cooker. You could also cook the beans a day ahead and then prepare
and assemble the remaining ingredients the following day.

Title: LEMON ICE
Categories: Desserts, Pasta, Frozen
Yield: 6 servings

1 c Sugar
2 c Water
1 tb Lemon peel; grated fresh
2/3 c Lemon juice; fresh

Makes about 3 cups or 6 servings In saucepan boil sugar and water 5
minutes; cool. Pour into large bowl of mixer and stir in lemon peel
and juice. Freeze until mushy. Beat until smooth. Freeze again, then
beat again. Spread in chilled shallow 8″ X 8″ metal pan or 2 ice
trays. Freeze until firm. Cover airtight Nice n’
easy…time-wise…I don’t remember how long it took.

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Nearly Brownie Cookies

Recipe By : Nathalie Dupree, Cooks, TVFN, 1996 Family Dinner
Serving Size : 60 Preparation Time :1:20
Categories : Dupree Dessert

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 ounces semisweet chocolate
3 tablespoons butter
1/4 cup all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon salt
2 eggs
3/4 cup sugar
1/2 teaspoon vanilla
1 cup semisweet chocolate bits
2 1/2 cups pecans — chopped coarse

Preheat oven to 350 degrees. Line cookie sheets with parchment paper or
aluminum foil. Melt the semisweet chocolate and the butter in a small pan over
low heat, stirring until smooth, or in the microwave. Sift together the flour,
baking powder, and salt. In a bowl beat the eggs, sugar, and vanilla at high
speed until well combined. Slowly beat in the cooled chocolate, then the dry
ingredients, until just blended but smooth. Stir in the chocolate bits and the
nuts. Drop by heaping teaspoonfuls, 1 inch apart, onto prepared cookie sheets.
Bake 10 to 12 minutes, taking care to not overbake. Remove from oven and cool
on a rack. May be made ahead several days or frozen. Yield: 50 to 60 cookies

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Coal Flower

Recipe By : from the files of pb Bauman
Serving Size : 1 Preparation Time :0:00
Categories : Miscelaneous

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
None

This is from the files of my maternal grandmother, Wilma Stahley. She was born
in a sod house on the Nebraska prairie when it was still a territory.

Place lump of coal in quart size fish bowl, pour 1/4 cup table salt over coal.
Add about 1/4 cup water, being careful not to wash salt off the coal. Add 3 d
rops each of red, yellow, blue and green food coloring on top of salt.

When salt begins to “grow” the colors blend together, making a colorful water g
arden. Add a tablespoon of water each day —carefully avoid washing away the
salt formations.

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California Mincemeat

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : California Meats
Anderson

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

2 lg Yellow onions; peeled and

– coarsely chopped

4 md Garlic cloves

– peeled minced

1 md Sweet green pepper; cored,

– seeded coarsely chopped

2 tb Olive oil

1/2 ts Crumbled leaf marjoram

1/2 ts Crumbled leaf thyme

1/2 ts Ground cumin

1 pn Ground cinnamon

1 lb Ground beef chuck

1 lb Ground pork shoulder

2 tb Ruby port, sweet Madeira OR

– sherry

1/4 c Well-drained capers

3/4 c Chopped olives w/pimento

1/2 c Seedless raisins

8 oz Tomato sauce

1/4 ts Freshly ground black pepper

1 c Toasted slivered almonds

IN A LARGE SKILLET set over moderate heat, stir-fry the onions, garlic and

green pepper in the olive oil for about 5 minutes, until the vegetables are

limp. Mix in the marjoram, thyme, cumin and cinnamon, and cook over

moderate heat for 1 to 2 minutes. Add the beef and pork. Fry the meat,

breaking up any large chunks, just until the redness disappears; do not

brown the meat. Add the wine and boil it uncovered for 2 to 3 minutes,

until it evaporates. Mix in the remaining ingredients except the almonds,

bring the mincemeat to a simmer and adjust the heat so that it simmers very

gently. Cover the skillet and cook the mincemeat for 45 minutes, until the

flavors are well blended. Stir in the almonds and cook, uncovered, for 4 to

5 minutes, stirring often, until they are heated through. Ladle the

mincemeat over rice, or slices of sourdough or French bread. Or, spoon the

meat into pita pockets or taco shells.

Makes 6 to 8 servings

JEAN ANDERSON

PRODIGY GUEST CHEFS COOKBOOK

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Title: GLACEED SWEET POTATOES B1
Categories: Chinese, Vegetables, Side dish
Yield: 6 servings

2 md Sweet potatoes
1 pt Corn oil
1/2 c Sugar
Bowl of ice water

————————–BATTER————————–
1 c Flour
1/2 c Cornstarch
1 Egg
1/2 ts Baking powder
1 tb Corn oil
Water

Peel potatoes. Dice in 1-inch squares. Preheat wok.
Pour in oil, reserving 2 tbs. Heat to 350 F. Dip
potatoes in batter. Deep fry 3 minutes. Preheat
second wok or frying pan. Heat remaining 2 tb oil.
Stir in sugar, continuously whipping until sugar turns
to light brown syrup. Put fried potatoes in syrup to
coat. Remove coated potatoes, dip in ice water and
place on hot, greased platter. Serve immediately.

BATTER: Mix all ingredients, except water. Gradually
add water til mixture is consistency of pancake batter.

Temperature (s): HOT Effort: AVERAGE Time: 00:15
Source: YEN CHING Comments: SOUTH BRENTWOOD, ST. LOUIS

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Title: Meatballs with Caraway Seeds
Categories: Diabetic, Main dish, Vegetables, Meats
Yield: 8 servings

2 c Lean Grd round; (15% fat) 1 tb Parsley flakes; dried
1 Onion; minced fine 8 oz Raw potato; coarsely grated
1 Egg 2 1/2 c Water
1 ts Lemon peel; grated fine 4 Beef bouillion cubes;
1/4 ts Pepper; 1 ts Caraway seeds;
1/2 ts Salt; 1 tb Water;

Mix first egiht ingredients; form into 16 meatballs. Bring water to
boil; dissolve bouillon cubes in water. Add meatballs; cover
tightly. Gently boil about 30 minutes. Remove meatballs from broth;
stir arrowroot and caraway seeds into 1 tb water; stir into garish
with parsley with parsley, if desired. (Stove remain gravy in
tightly covered in refrigerator for later use)

Food Exchange per serving: 1/4 STARCH/BREAD EXCHANGE + 2 LEAN MEAT
EXCHANGES + 1 FAT EXCHANGE CAL: 182

Source: Recipes for Diabetics by Billie Little ( 1985 version)

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