Recipes published in ‘Heritage’

Fresh Ginger Muffins

Recipe

3 May

FRESH GINGER MUFFINS

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 oz Unpeeled ginger root
3/4 c Sugar
2 tb Lemon zest
– with some white pith
3 tb Sugar
8 tb Butter — room temperature
2 Eggs
1 c Buttermilk
2 c All-purpose flour
1/2 ts Salt
3/4 ts Baking soda

PREHEAT THE OVEN TO 375F. Grease the muffin tins. Cut
the unpeeled ginger until it is in tiny pieces; or
hand chop into fine pieces. (You should have 1/4 cup;
it is better to have too much ginger than too little.)
Put the ginger and 1/4 cup sugar in a small skillet or
pan and cook over medium heat until the sugar has
melted and the mixture is hot. Don’t walk away from
the pan–this cooking takes only a couple of minutes.
Remove from the stove and let the ginger mixture cool.
Put the lemon zest and 3 tablespoons sugar in the food
processor and process until the lemon peel is in small
bits; or chop the lemon zest and pith by hand and then
add the sugar. Add the lemon mixture to the ginger
mixture. Stir and set aside. Put the butter in a
mixing bowl and beat a second or two, add the
remaining 1/2 cup sugar, and beat until smooth. Add
the eggs and beat well. Add the buttermilk and mix
until blended. Add the flour, salt and baking soda.
Beat until smooth. Add the ginger-lemon mixture and
mix well. Spoon the batter into the muffin tins so
that each cup is 3/4 full. Bake 15 to 20 minutes.
Serve warm.

– – – – – – – – – – – – – – – – – –

Filed under: Cookies, Heritage, Kids

LF Old-fashioned Potato Salad (Rev.)

Recipe

1 Feb

LF Old-fashioned Potato Salad (Rev.)

Recipe By : Dr. Dean Ornish, Preventative Medicine Research Institute
Serving Size : 8 Preparation Time :0:45
Categories : Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 cups unpeeled red-skinned potatos — (3 pounds)
1 cup diced red onion
1 cup diced celery
1/4 cup cider vinegar
3 tablespoons sweet pickle relish or dill pickle relish
3 hard-cooked egg whites — chopped
3/4 cup nonfat mayonnaise
1 tablespoon minced parsley
1 1/2 teaspoons salt
1/4 teaspoon pepper

In a covered steamer, steam the potatoes over boiling water, until tender
when pierced, 30 to 40 minutes. When cool enough to handle, peel, then cut
into 1/2 to 3/4 inch cubes.
In a large bowl, stir together potatoes, celery, onion, vinegar, salt and
pepper. Add relish, egg whites and mayonnaise and stir gently to combine.
Taste and adjust with salt and/or pepper. Transfer to serving bowl and
sprinkle with parsley.
Tip: Make this sald a day ahead and refrigerate it. Taste before serving,
and adjust the salt, pepper, and/or vinegar.
Serving size: 1 cup. 84 calories, 0.17 grams fat, 0 cholesterol, 523 mg
sodium.
>From “Everyday Cooking with Dr. Dean Ornish: 150 Easy Low-Fat, High-Flavor
Recipes,” (Harper Collins, $23, 1996). Position: Low fat should mean 10
percent of our daily calories from fat.

– – – – – – – – – – – – – – – – – –

Filed under: Heritage

Cranapple Crisp

Recipe

26 Jul

Cranapple Crisp

Recipe By : Fat-Free Holiday Recipes
Serving Size : 8 Preparation Time :0:15
Categories : Cranberry

Amount Measure Ingredient — Preparation Method
– – ——– ———— ——————————–
—-Filling—-
8 c apples — thinly sliced
1/2 c cranberries — coarsely chopped
1/3 c brown sugar — packed
1 tbsp cornstarch
1 tbsp apple juice
—-Topping—-
2/3 c rolled oats — uncooked
3 tbsps wheat flour
1/4 c brown sugar — packed
1 tsp cinnamon
2 tbsps apple juice

Preheat oven to 375. Prepare a 2 1/2-quart casserole dish with cooking
spray and flour; set aside. To prepare filling, combine apples,
cranberries, 1/3 cup brown sugar, cornstarch, and 1 tablespoon apple juice.
Place filling mixture into prepared pan. Meanwhile, to prepare topping,
combine oats, flour, remaining brown sugar, cinnamon, and remaining apple
juice. Sprinkle over filling mixture. Bake for 30 minutes. Cover dish
loosely with foil, and bake for 15 minutes more or until topping is golden
brown.

– – – – – – – – – – – – – – – – – –

Per serving: 145 Calories; 1g Fat (5% calories from fat); 2g Protein; 35g
Carbohydrate; 0mg Cholesterol; 5mg Sodium

Filed under: Heritage, Italian, Vegetables

Sagh

Recipe

27 Sep

SAGH

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Entrees Indian
Usenet

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Spinach (raw)
1 T Butter
2 T Water
1 t Ginger, ground
1 pn Sugar
Salt, to taste

Chop spinach (a food processor comes in handy) and mix well with other
ingredients. Cook over high heat for 2 minutes. Cover and cook for 20
minutes on medium heat, stirring fairly often. Salt to taste.

NOTES:

* An Indian spinach side-dish — This recipe is from “Indian Cookery: A
Practical Guide,” by Dharamjit Singh, which is undoubtedly translated into
English, as many of the phrases are awkward.

: Difficulty: easy.
: Time: 30 minutes.
: Precision: no need to measure.

: Nicholas Horton
: Aiken Computation Lab, Harvard University
: horton@harvard.harvard.edu

– – – – – – – – – – – – – – – – – –

Filed under: Candy, Christmas, Heritage

Rice Pudding

Recipe

10 Mar

Date: Fri, 20 Aug 93 11:47:09 EDT
From: asya@empress.com (Asya Kamsky)

I just made a McDougall Rice Pudding from the recipe hardback
that he and his wife published (I think recently).

RICE PUDDING

It’s very yummy: the ingridients are:
2 cups cooked brown rice
3/4 cups soy milk (I used the fat free Soy Moo from Health Valley,
which is still good, btw, after two weeks in the fridge)
3/4 cups water
2 tbsp honey
1 tsp vanilla extract
2 tsp cinnamon

Combine and bake covered for 45 mins or till set. It came out
a little too cinnamony for me but I’m not a huge fan of that flavor.
I’m taking this to a pot-luck dinner where many people are eating
fat-free, so I know it’ll be appreciated.

Filed under: Cookies, Heritage, Kids

You are currently browsing the archives for the Heritage category.

House Of Munch

Recipes published in ‘Heritage’

Fresh Ginger Muffins

LF Old-fashioned Potato Salad (Rev.)

Cranapple Crisp

Sagh

Rice Pudding

Pages

Archives

Categories

Sponsors

Recent Recipes

Friends