GINGER CHEESE MUFFINS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-Prize winning recipe
2 c Flour
3 ts Baking powder
1/4 ts Baking soda
1/2 ts Ginger
1/4 ts Salt
1 Egg, well beaten
1/2 c Milk
1/2 c Molasses
4 tb Melted shortening
3/4 c Grated cheese

Sift flour, measure, and sift with salt, ginger,
baking soda, and baking powder. Combine egg, milk,
and molasses. Add to dry ingredients, stirring
constantly. Beat only until smooth. Add shortening,
and fold in grated cheese. Fill well-oiled muffin
tins 2/3 full. Bake in hot oven (425ø F) 10-15
minutes. 16 servings. Mrs. Bernice Owens, Venue, PA.

Converted by MMCONV vers. 1.20

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RISOTTO WITH MUSHROOMS AND ASPARAGUS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Wasnone

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Mushrooms — assorment
1 lb Asparagus
1 sm Onion — chopped very fine
1 lb Arborio rice
Olive oil and butter
1 qt Chicken stock
1 qt Red wine — see options
1/2 c Parmesan cheese
Salt and pepper

Assorted mushrooms: crimini, shitake, oyster; or
combination of standard white, dried morel or porcini
soaked in warm water one hour. OPTIONS: Need 2 quarts
of liquid to cook the risotto. Half should be chicken
stock but the rest can be either wine, mushroom
liquid, or vegetable stock; or some combination. For a
red wine, try Barbera D’Alba.

Saute mushrooms in a little olive oil and butter and
set aside. Blanch asparagus by a quick dip in boiling
water until they turn bright green. Then plunge them
in a bowl of ice water (not tap water). Chop off the
tips and three or four inches os stalk. Save the rest
for soup. With a low flame under the heaviest saucepan
or saute pan you have: saute onion in a butter/oil
combo until clear. Add rice and coat the grains with
the oil. After a couple of minutes start adding liquid
a little at a time, just enough to cover the rice.
Stir often with a wooden spoon. Alternate chicken
stock and the wine or other liquid. Continue adding
the liquids a little at a time. The rice is done when
it is still firm at the very middle of the grain but
not crunchy to taste. This takes about 25 minutes.
When it reaches this stage, add the mushrooms, a
tablespoon of butter, the cheese, the salt and pepper,
and thee sections of asparagus, saving the tips to
decorate the tope of the dish.

Recipe By : Lou Jane Temple, Death by Rhubarb
Categories : Grains Recipes From
Mysteries

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SEASONED SPINACH (KOREAN)

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Korean Vegetables
Ceideburg 2

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 Oz fresh small flat-leaf
-spinach
2 tb Soy sauce
1 t Sugar
1 1/2 ts Crushed sesame seeds
1 tb Sesame oil
1 tb Minced scallion
1 t Vinegar (optional)
Salt
Red pepper threads
-(optional)

Both hot and cold vegetables are important in the Korean diet. Here
are several recipes adapted from “Traditional Korean Cooking” by Han
Chung Hea, head of a prestigious cooking institute in Seoul.

Remove roots from spinach, if desired.

In bowl, combine soy sauce, sugar, sesame seeds, sesame oil, scallion
and vinegar.

Bring large pot lightly salted water to boil. Add spinach, root ends
first, and immerse only until leaves turn bright green. Drain and
rinse immediately in cold water. Drain and squeeze out as much water
as possible. Place spinach in bowl with soy sauce mixture and toss
well.

Serve at once, topped with few red pepper threads, if desired.

Serves 2.

From the Hayward Daily Review, 9/21/88.

Posted by Stephen Ceideberg; November 4 1992.

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New Chicken and Shrimp Gumbo,****

Recipe By : Paul Prudhomme’s Fork in the Road
Serving Size : 4 Preparation Time :0:00
Categories : Paul Prudhomme Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
SEASONING MIX
2 teaspoons paprika
2 teaspoons dry mustard
1 2/3 teaspoons dried basil
1 1/3 teaspoons salt
1 1/3 teaspoons onion powder
1 1/3 teaspoons garlic powder
1 teaspoon dried thyme
7/8 teaspoon dried oregano
1/2 teaspoon black pepper
1/3 teaspoon white pepper
1/3 teaspoon cayenne

2/3 pound chicken breast halves without skin — diced into
1/2″ cube
2/3 pound shrimp — peeled deveined
1/2 quart mustard greens — chopped
1/2 quart onions — chopped
1 1/3 cups green bell pepper — chopped
1 1/3 cups celery — chopped
1/2 quart okra — sliced
2 bay leaves
2/3 cup apple juice
1/4 cup all-purpose flour — browned
1/2 quart chicken stock
1 1/3 cups fish stock
1/2 quart collard greens — chopped
1 quart cooked rice

Combine the seasoning mix ingredients in a small bowl.
Sprinkle the diced chicken with 1 tablespoon of the seasoning mix, and
sprinkle the shrimp with another 1 tablespoon of the seasoning mix.
Preheat a heavy 5-quart pot over high heat to 350°,about 4 minutes.
Add 3 cups of the mustard greens, 2 cups of the onions, all of the bell
peppers and the celery, 1 cup of the okra, and the bay leaves. Cook,
stirring occasionally to check for sticking, about 8 minutes.
Add the apple juice and remaining seasoning mix, stir, and cook until
most of the liquid is absorbed, about 6 to 8 minutes. Add the seasoned
chicken, cover the pot, and cook 2 minutes. Add the browned flour and stir
until it is completely absorbed and a paste forms. Cover and cook 1 minute.
Add both the stocks, stir well, cover, and bring to a boil, and cook 3
minutes. Add the collard greens, the remaining mustard greens, onions, and
okra, and mix thoroughly. Cover the pot and bring to a boil, about 5
minutes. Add the seasoned shrimp, stir, bring to a boil, and cook until
shrimp turn pink and plump, about 3 to 4 minutes. Serve over rice.

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NOTES : Verry good even though I couldn’t find okra. I also substituted
chicken sausage for the chicken.

ENGLISH MUFFINS FROM SCRATCH

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Breads Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Strong white flour
1/2 oz Fresh yeast or 1/2 t. dried
-yeast
1 tb Sugar
1/8 lb Butter, melted
1 tb Salt
8 oz Warm milk and water

(The 8 oz. milk and water refers to 8 fluid ounces, or
250 ml.) Sift the flour and the salt into a bowl and
leave it in a warm place. Dissolve the yeast and sugar
in 1/4 UK pint (about 1/2 cup–rsc) of the warm milk
and water. Leave to froth, then mix in the fat. Stir
all the liquid into the warm flour and beat well until
smooth and elastic. Cover and prove in a warm place
for 50 minutes or until doubled in bulk. Turn onto a
well-floured board and knead, working in a little more
flour if necessary to make the dough easier to shape.
Round up the dough, roll into a thick sausage-shape,
and divide into 8 to 10 portions about 1 1/2 to 1-3/4
inches thick. Shape each one into a round with
straight sides. Put onto a greased baking sheet, cover
and put in a warm place to prove for 30-40 minutes or
until spongy to the touch. Leave plenty of room for
expansion, and be careful not to over-prove, as the
muffins will lose their shape. Warm and grease
bakestone (or other griddle) lightly. Lift the muffins
carefully onto the bakestone and cook over very
moderate heat for 8-10 minutes, until pale gold
underneath. Turn and cook the other side. Wrap in a
cloth and keep warm if cooking in batches. To serve,
insert a knife in the side; then with fingers pull the
top and bottom apart and insert thin slivers of
butter. (or tear in half with forks and toast.) If
reheating from cold, toast the top and bottom, then
pull apart and butter. Source: Diane Duane, FidoNet
Cooking Echo

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SUGAR-FREE MIXED BERRY JAM

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Preserves Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 pt Strawberries — hulled
3/4 pt Blackberries
3/4 pt Gooseberries — trimmed
1 c Apple juice concentrate

Rinse and drain berries. Place half of the berries in
a blender or food processor and puree. Transfer
pureed berries to a saucepan along with unprocessed
berries. Simmer mixture gently until fruit is cooked.
Stir in the apple juice concentrate and boil for 15
minutes, until mixture reaches setting point (220 F.
on a candy thermometer). Mixture is ready when a
teaspoonful chilled on a saucer a few minutes in the
freezer does not flow back together when you run a
finger through it.

Remove from heat and pour into sterilized jars. Seal
according to jar manufacturer’s instructions. Store
in a cool place up to 4 weeks, or in the refrigerator.

Adapted by Karen Mintzias, from a recipe in:
“The Complete Vegetarian Cuisine” by Rose Elliot

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Title: MEAT MARINADE (JOHN SCHMITT)
Categories: Condiments, Marinades
Yield: 6 servings

1 1/2 c Oil
3/4 c Soy sauce
1/4 c Wostershire sauce
2 tb Dry mustard
2 1/2 ts Salt
1 1/2 ts Parsley
1 tb Pepper
1/2 c Wine vinegar
1 Clove garlic, crushed
1/3 c Lemon juice

Meat Marinade (John Schmitt)

No written directions, verbal = mix, spread on meat,
let sit until ready. Cook.

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Date: Mon, 12 Sep 94 07:29:07 -1100
From:

Artichoke Tomato Alfredo

one can artichokes (not packed in oil)
4-5 fresh tomatoes, chopped into large chunks
1 medium onion, chopped fresh garlic (or 1 T garlic powder)
1/2 cup fresh basil, chopped (or 3 T chopped dried basil)
2 T whole wheat flour
1/2 cup (or more) non-fat Soy Moo or low-fat soy or rice milk

Prepare fettucini, macaroni or spaghetti noodles al dente. Place
onion, tomato, garlic and basil in a non-stick pan and saute in a
little the of the liquid from the can of artichokes. Cut the
artichokes into small pieces. Add the artichokes (and liquid) into the
saute with a little flour to thicken. Mix thoroughly, adding soy or
rice milk and flour to desired thickness. Don’t cook the artichokes
for long, just enough heat all ingredients and to blend sauce to
desired thickness. Top the pasta with the artichoke sauce. (Pasta is
about 100 calories/cup.)

Serves 2, each serving: Calories 210, Fat 1.5 g. (6% calories from
fat), Carbohydrate 46 g., Protein 10.7 g.

Neal Pinckney – Makaha, Hawaii – neal@aloha.com – AH6HM

Title: YOGURT RYE BREAD
Categories: Breads
Yield: 1 servings

1 1/2 c Warm water
2 pk Dry yeast
1 c Plain yogurt
1/4 c 9-grain cereal
1 c Bran flakes
1 1/2 ts Salt
4 tb Butter; softened
1 c Rye flour
2 1/2 c All-purpose flour (Or more)
1 tb Fennel seeds
2 tb Cornmeal

———————————–GLAZE———————————–
1 Egg yolk; mixed with
1 tb Water

IN A LARGE MIXING BOWL, stir the warm water and yeast together, and let
stand for a minute or so to dissolve. Stir in the yogurt, 9-grain cereal,
bran flakes, salt, butter, rye flour and 1 1/2 cups of the all-purpose
flour. Beat vigorously until well blended. Add enough all-purpose flour to
make a manageable dough, then turn out onto a lightly floured surface.
Knead for a few minutes, then let rest for 10 minutes. Resume kneading for
a good 10 minutes, until the dough is elastic, sprinkling on a little more
all-purpose flour as necessary to keep it from being too sticky. Knead in
the fennel seeds. Place in a large greased bowl, cover with plastic wrap or
a clean damp cloth, and let rise until double in bulk. Punch the dough down
and divide into 3 equal parts. Roll each piece into a long round strand
about 3/4-inch thick, making them all the same length. Pinch the strands
together at one end, and braid. When you’ve finished braiding, pinch both
ends together firmly and tuck them under a bit, to give the loaf a neat
look. Transfer to a baking sheet that’s been sprinkled with the cornmeal,
cover loosely, and let rise again until double in bulk. Brush with the
egg-yolk mixture, and bake in a preheated 350F oven for 45 minutes. Remove
from the sheet and cool on a rack. Makes 1 Loaf

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Title: Dried Apple Pie
Categories: Pies
Yield: 1 9″ pie

Double-crust pastry
-dough
3/4 lb Dried apples
4 c Apple cider
1/4 c Plus 1 Tbsp sugar
3 tb Cornstartch
1/2 ts Cinnamon
1/4 ts Freshly grated nutmeg
2 tb Cold unsalted butter,
-cut into bits
1 tb Cold milk
1 To 3 Tbsp heavy cream
-if desired

Divide the dough into 2 slightly unequal portions,
roll the larger portion into a round 1/8 inch thick,
and fit it into a 9 inch pie plate. Roll the remaining
dough into a round 1/8 thick and transfer it to a
foil-lined baking sheet. Chill the pastry.

In a kettle combine the apples and cider, adding water
if necssary to just cover the apples, bring the cider
to a boil, and simmer the apples, covered partially,
stirring occasionally, for 20 to 30 minutes, or until
they are softened but not mushy. Drain the apples,
reserving 1/4 cup of the cider, and let them cool.

Into a bowl sift together 1/4 cup of the sugar,
cornstartch, cinnamon, and nutmeg, add the apples and
toss the mixture. Add the reserved cider and toss the
mixture until it is combined well. Spoon the apple
mixture in the shell and dot it with the butter. Lay
the remaining pastry loosely over the filling and
crimp the edges together decoratively. Brush the
pastry lightly with the milk, sprinkle it with the
remaining 1 Tbsp sugar, and cut several long steam
vents in the crust. Bake the pie on a baking sheet
inteh lower third of a preheated 425F oven for 15
minutes, reduce the heat to 400F and bake the pie for
30 minutes more. For an old-fashioned pour-through
pie, drizzle the cream into the steam vents 5 minutes
before the pie is finished baking. Serve the pie warm
with ice cream or sharp Cheddar as an accompaniment.

This pie is a homespun American favorite. The
pour-through crust is an old farm tradition.

Recipe by: Gourmet, February 1984

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