Recipes published in ‘Bubba Gump’

Fresh Berry Sauce

Recipe

22 Dec

Fresh Berry Sauce

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Desserts Fruits
Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Pint Berries — * see below
2 Teaspoons Fresh Lemon Juice
2 Teaspoons Sugar — or to taste

Use strawberries, raspberries, blackberries or boysenberries (or a
combination of berries) for this incredibly easy sauce that can be
poured over fresh berries or low-fat cake at a picnic or sorbet or
frozen yogurt at home.

1. Wash and drain the berries. Place them in a food processor or
blender and process until smooth.

2. Add the lemon juice and sugar and process until well combined,
pulsing on and off and tasting for sweetness.

3. Pour the sauce over a mixture of fresh berries or low-fat pound
cake and serve with fresh mint sprigs on the side.

Yield: 1 cup

Accompaniments:

Mixed fresh berries and low-fat pound cake
Garnish: Mint sprigs

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Filed under: Bubba Gump, Shrimp, Soups

Vegan Hot Cocoa

Recipe

16 Jun

Date: Fri, 09 Sep 94 10:50:13 EDT
From: jayne@ejv.com (Jayne Spielman)

Hot Cocoa Recipe (Non-Dairy)

Just the other day I was thinking about how nice hot cocoa
would be and I decided to play around with a can of some soy
product that I bought at the health food store. It was near
the mixes and baking products. (I’m trying to remember the
name, something like “Better than milk” anyway, it’s either a
dried tofu powder or dried soy milk or something like that)

Dry cocoa
sugar
2 TBSP powdered milk substitute
dash salt (optional, but livens up chocolate flavor)

Stir together dry ingredients in mug.
Add a few tablespoons of tap water and stir to dissolve.
Add boiling water and stir.

This wasn’t quite as rich and creamy as hot cocoa made with
milk but I was pretty happy with it.

Filed under: Bubba Gump, Shrimp, Soups

Hunkar Begendi (Roasted Eggplant Puree)

Recipe

13 Nov

HUNKAR BEGENDI (ROASTED EGGPLANT PUREE)

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 sm Eggplant — (about 1/2 lb. or
— 2 md. (about 1 lb.
ea.)
1 tb Butter
1 tb Flour
1/3 c Milk
1/4 c Kasher/kasseri — freshly
— grated or use
Romano cheese
1/2 ts Salt
Black pepper — freshly grated

First, roast the eggplants in the following fashion:
Prick each one in 3 or 4 places with the tines of a
long handled fork. Then impale them, one at a time,
on the tines of the fork and turn them over a gas
flame until the skin chars and begins to crack. (If
you have an electric stove, pierce the eggplants,
place them on a large baking sheet and broil them 4
inches from the heat sseri; freshly
: ;grated or use Romano cheese
1/2 ts Salt
: Black pepper; freshly grated

First, roasm, cutting away any
badly charred spots on the surface. Cut the eggplants
in half lengthwise and chop them finely. Then mash
the pulp to a smooth puree with the back of a spoon or
with a mortar and pestle.
In a heavy 3 to 4 quart saucepan, heat the
tablespoon of butter over moderate heat. When the
foam begins to subside, stir in the flour and when it
is completely absorbed pour in the milk all at once.
Stirring vigorously with a whisk, cook over high heat
until the mixture comes to a boil and thickens
heavily. Beat in the pureed eggplant, reduce the heat
to low, and, stirring occasionally, simmer for 5
minutes. Off the heat add the cheese, salt and a few
grindings of pepper. Beat vigorously until the mixture
is thick enough to hold its shape almost solidly in
the spoon.
Taste for seasoning and serve at once. Hunkar
begendi traditionally accompanies roast or braised
veal or lamb.

Time Life Series: Middle Eastern Cooking, "circa 69″

MMed by: earl.cravens@salata.com

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Filed under: Bubba Gump, Shrimp, Spreads

Always Ready Bran Muffins

Recipe

31 Dec

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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Filed under: Bubba Gump, Salads, Seafood, Shrimp

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House Of Munch

Recipes published in ‘Bubba Gump’

Fresh Berry Sauce

Vegan Hot Cocoa

Hunkar Begendi (Roasted Eggplant Puree)

Always Ready Bran Muffins

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