Recipes published in ‘Mrs. G’

Oatmeal Bran cookies

Recipe

14 Sep

From _The New McDougall Cookbook_ by John and Mary McDougall.

1 cup WW flour
2 cups rolled oats
1/4 cup oat bran
1/4 cup wheat bran
1/4 cup soy flour
1 T baking powder
1 t baking soda
2 ts ground cinnamon
3/4 C honey
1/2 cup frozen apple juice
concentrate, thawed
1/2 C unsweetened pineapple juice
1/2 C raisins
1/2 C chopped dates
2 ts vanilla extract

Preheat oven to 350 degrees.
Mix the dry ingredients together. Mix the wet ingredients tog. Add dry
ingredients to the wet and mix thoroughly. Drop by tablespoonsful onto
nonstick baking sheet. Bake for 15 to 20 minutes or until golden brown.,

Filed under: Italian, Mrs. G, Sauces

Black-Eyed Pea-Texmati Rice Salad

Recipe

20 Mar

BLACK-EYED PEA-TEXMATI RICE SALAD

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Black eyed peas — cooked
2 c Texmati rice — cooked
1 c Tomatoes — diced
1/2 c Zucchini — diced
1/2 c Country ham — diced
1/4 c Shallots — minced
2 tb Garlic — minced
1/4 c Scallion whites — minced
2 ts Thyme — chopped
2 tb Cilantro — chopped
2 tb Basil — chopped
2 Canned chipotle chilies —
Chopped
2 tb Malt vinegar
2 tb Lemon juice
1/3 c Extra virgin olive oil
Salt — to taste

Combine all ingredients. Mix well. Allow to marinate
for at least two hours.

To Serve: Place 1/4 cup creens on each plate and top
with 1/3 cup of the black eyed pea rice salad.

Chef’s Notes: It is an old Southern tradition that
black eyed peas, when eaten on New Year’s Day, will
bring luck for the new year. This recipe was
presented by Chef Fearing on his weekly cooking
segment, “Dean’s Cuisine” on KDFW-TV in the Dallas/Ft.
Worth area. Dean Fearing is the Executive Chef of The
Mansion on Turtle Creek in Dallas.

Recipe By : Dean Fearing of The Mansion on Turtle
Creek

From:

– – – – – – – – – – – – – – – – – –

Filed under: Italian, Main Dish Meats Soups, Main Dish Soups Vegetables, Main Dishes, Mrs. G, Seafood

Christmas Pudding

Recipe

4 Mar

Christmas Pudding

Recipe By : Best Loved Foods of Christmas, Pillsbury, undated booklet
Serving Size : 10 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups Pillsbury’s Best All Purpose Flour* — sifted
1/3 cup sugar
1 1/4 teaspoons soda
1 teaspoon salt
1 teaspoon French’s Cinnamon
1/4 teaspoon French’s Ginger
1/4 teaspoon French’s Nutmeg
1/4 teaspoon French’s Cloves
1 cup suet — ground or grated
1 cup buttermilk or sour milk
1 cup raisins
1/3 cup molasses
Butterscotch, Nutmeg or Hard Sauce

STEAM for 2 to 2 1/2 hours.
Sift together the flour, sugar, soda, salt, cinnamon, ginger, nutmeg and
cloves. Stir in suet, buttermilk or sour milk, raisins, and molasses. Mix
until dry ingredients are moistened. Turn into well-greased 2-quart mold or
casserole. Cover with tight cover or aluminum foil. Place on rack in large
steamer or kettle. Add boiling water to height of 2 inches in steamer,
cover. Steam 2 to 2 1/2 hours or until pudding springs back when touched
lightly in center.** Serve hot, cut into slices with Butterscotch, Nutmeg,
or Hard Sauce.
*For use with Pillsbury’s Best Self-Rising Flour, omit soda and salt.
**If desired, Christmas Pudding may be baked in a 300 degree oven. Place a
pan of water in oven. Cover pudding and bake 1 1/2 to 1 3/4 hours.

Butterscotch Sauce: Combine 1 cup firmly packed brown sugar, 2 tablespoons
flour and 1/8 teaspoons salt. Stir in 1 cup cream and 1 cup milk. Cook over
medium heat, stirring constantly, until slightly thickened.

Hard Sauce: Cream 1/2 cup butter. Add gradually 2 cups sifted confectioners’
sugar, creaming until light and fluffy. Blend in 1/8 teaspoon salt, 1
tablespoon boiling water, 1 teaspoon French’s Vanilla and 2 teaspoons
French’s Rum or Brandy Flavoring, if desired. Chill until serving time.

Nutmeg Sauce: Cream 1/4 cup butter. Gradually add 1/2 cup sugar, creaming
until light and fluffy. Blend in 1 egg yolk, 1 1/2 tablespoons flour and 1
teaspoon French’s Vanilla. Gradually add 1 1/4 cups boiling water. Cook in
top of double boiler over boiling water, stirring constantly until slightly
thickened. Stir in 1/4 teaspoon French’s Nutmeg.

– – – – – – – – – – – – – – – – – –

NOTES : Developed by Ann Pillsbury.

Filed under: Italian, Mrs. G

You are currently browsing the archives for the Mrs. G category.

House Of Munch

Recipes published in ‘Mrs. G’

Oatmeal Bran cookies

Black-Eyed Pea-Texmati Rice Salad

Christmas Pudding

Pages

Archives

Categories

Sponsors

Recent Recipes

Friends