Recipes published in ‘Chronicle’

Tea Latte

Recipe

10 Nov

TEA LATTE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beverages Diabetic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Stephen Ceideburg
8 English Breakfast tea bags
4 c Water
2 tb Almond syrup (orgeat syrup,
-see note)
1 Whole milk
1 Ground nutmeg or chocolate,
-optional garnish

Prepare a strong tea with 8 English Breakfast tea bags
in 4 cups boiling water. Steep for 5 minutes, gently
squeeze tea bags and remove. Pour 1/2 cup plus 2
tablespoons of hot tea into each tea cup, add 1
teaspoon of almond syrup and stir. Steam whole milk
with the steamer of an espresso machine, add 1
tablespoon steamed milk and top with foamed milk.
Garnish with ground nutmeg or chocolate if desired.

Note: Orgeat syrup can be found in liquor stores or in
the bar supplies section of your supermarket.

Per serving: 24 calories (11 percent from protein, 64
per-cent from carbohydrate, 25 percent from fat), 1
gram protein, 4 grams carbohydrate, 1 gram fat, 3
milligrams cholesterol, 18 milligrams sodium.

Exchanges: 0.

Makes 6 servings

Posted by Stephen Ceideburg

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Filed under: Chronicle, Fruits

Apple Streusel Muffins (TDN)

Recipe

5 May

Apple Streusel Muffins (TDN)

Recipe By : Detroit News
Serving Size : 12 Preparation Time :0:00
Categories : Fruits, Pastry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Topping
4.00 tb Finely chopped pecans
0.25 c Brown sugar
0.25 c All-purpose flour
0.25 ts Mace
2.00 tb Chilled butter
Muffins
1.75 c All-purpose flour
0.75 ts Salt
0.25 c Sugar
2.00 ts Baking powder
0.50 ts Cinnamon
2.00 Eggs
0.75 c Milk
4.00 tb Melted butter
0.50 c Chopped apple

Grease 12-muffin cups or line with paper.
For topping, combine all ingredients and rub together with
fingertips until completely blended. Set aside.
For muffin mix, combine dry ingredients in a bowl or on wax paper
and stir to combine. Beat eggs in a medium bowl. Beat in milk and
butter. Add dry ingredients and give 10 or so vigorous strokes. Add
apple pieces and stir a few more times.
Put a spoonful of batter into each muffin cup, divide half the
topping among the muffins, spoon on remaining batter, then sprinkle with
remaining topping. Bake at 400 degrees for 25 minutes or until lightly
browned.

Assorted recipes from the Detroit News, entered by Diane Pahl
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Filed under: Chronicle, Pasta, Vegetables

Grecian Stuffed Tomatoes

Recipe

10 Dec

GRECIAN STUFFED TOMATOES

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Ethnic Vegetables
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 lg Tomatoes
2 c Cooked rice
2 tb Chopped onion
2 tb Currants, plumped
3 Cloves garlic, minced
1/2 ts Salt
Black pepper
3/4 c Olive oil
—–CATEGORY 13, TOPIC 26 MESSAG—–

Chopped mint or basil (garnish)

Cut tops off tomatoes, scoop out flesh and combine with rice. Add
onion, currants, garlic, salt and pepper. Stuff tomatoes with
rice mixture and arrange in casserole. Pour olive oil over tomatoes.
Cover and bake at 350 F for 25-30 minutes. Garnish. Serves 12.

Contributed by Normal Pittman to “Cooking For Applause”

Food Wine RT [*]
Category 6, Topic 10
Message 41 Sat May 16, 1992
L.LEWIS13 [Lee] at 00:28 EDT

MM by QBTOMM and Sylvia Steiger, GEnie THE.STEIGERS, CI$
71511,2253, GT Cookbook echo moderator, net/node 004/005
THE.STEIGERS [Sylvia] at 23:15 EST

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Filed under: Chronicle, Soups

Cilantro Oil

Recipe

10 Feb

CILANTRO OIL

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Packed cilantro leaves
1 c Lighttasting olive oil

Bring a large saucepan of water to a boil. Add the
cilantro, making sure to push all the leaves under the
boiling water. Blanch the cilantro for 5 seconds.
Drain and immediately plunge into a bowl of ice water.
Drain well and squeeze out all liquid . In a blender,
puree the cilantro with the olive oil. Strain the
puree through 6 layers of cheesecloth or a paper
coffee filter and put in a sterilized glass bottle,
tightly capped. Store in the refrigerator for up to 2
weeks. Yield: about 3/4 cup Copyright, 1996, TV FOOD
NETWORK, G.P., All Rights Reserved 10/14/96 show

Recipe By : TOO HOT TAMALES PANTRY STAPLES SHOW
#TH6289

From: Pat Asher Date: Wed, 30
Oct 1996 20:11:54 -0600 (

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Filed under: Casseroles, Chronicle, Meats

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Recipes published in ‘Chronicle’

Tea Latte

Apple Streusel Muffins (TDN)

Grecian Stuffed Tomatoes

Cilantro Oil

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