Recipes published in ‘Red Wine’

Miracle Whip Spice Cake

Recipe

11 Apr

Recipe By : Mom-c.floyd@arnprior.com
Serving Size : 1 Preparation Time :0:00
Categories : Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 cup Miracle Whip®
3/4 cup sugar
2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon ground cloves
1/2 teaspoon nutmeg
1 teaspoon cinnamon
3/4 cup water — cold
2 tablespoons molasses

Combine Miracle Whip and sugar. Combine dry ingredients. Combine water and
molasses. Add dry ingredients and water mixture alternately to sugar
mixture. Blend well.
Bake at 350 degrees for 30-35 mins. or until tests done with a toothpick.
Makes 1-8"x8″ cake.

– – – – – – – – – – – – – – – – – –

NOTES : Use Miracle Whip not mayonnaise.

Filed under: Desserts, Red Wine

Raisin Nut Bran Muffins

Recipe

29 Feb

RAISIN NUT BRAN MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Raisin Nut Bran cereal
1 c Milk
3 tb Vegetable oil
1 Egg
1 1/4 c All-purpose flour
1/2 c Packed brown sugar
3 ts Baking powder
1/2 ts Ground cinnamon
1/4 ts Salt

Heat oven to 400-degrees. Line 12 medium muffin cups,
2-1/2 x 1-1/4 inches, with paper baking cups. Mix
cereal and milk in large bowl. Let stand until cereal
is softened, about 5 minutes. Beat in oil and egg.
Mix in remaining ingredients just until moistened.
Divide batter evenly among cups. Bake until wooden
pick inserted in center comes out clean, 18 to 23
minutes. Makes 12 muffins. High Altitude Directions
(3500 to 6500 feet): Heat oven to 425-degrees.

– – – – – – – – – – – – – – – – – –

Filed under: Desserts, Red Wine

Feta And Ricotta Cheese Fondue

Recipe

15 Apr

FETA AND RICOTTA CHEESE FONDUE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cheese/eggs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 tb Butter or margarine
4 oz Feta cheese 1/2″ cubes
1/8 ts Pepper, black
1 Lemon, juice of
1 tb Parsley, minced (optional)
1 c Ricotta cheese

This will taste very Greek to you. Be sure to drain
the spinach well. Contributed to the echo by: Jean
Hores Originally from: QUICK, THRIFTY COOKING Feta and
Ricotta Cheese Fondue

Melt the butter in a heavy 8-inch skillet or a 1 quart
saucepan over low-heat. Add the feta and ricotta
cheese, and pepper. Cook, stirring constantly, and
mashing the cheeses slightly, until they soften and
begin to bubble – about 5 minutes.

Stir in lemon juice, and garnish with the parsley if
desired. Serve at once; as the fondue cools, it loses
flavor. VARIATIONS: Substitute Fontina cheese for the
Feta Cheese or you can substitute cottage cheese for
the ricotta. You can make both of these substitutions.

Servings: 4

– – – – – – – – – – – – – – – – – –

Filed under: Desserts, Red Wine

Asparagus With Bacon

Recipe

11 Dec

Title: ASPARAGUS WITH BACON
Categories: Diabetic, Vegetables, Side dish, Meats
Yield: 4 sweet ones

1 1/2 lb Asparagus;* cut diagonally
-into 1″ pieces
10 oz (2 pkg) frozen apaparagus;
2 tb Fresh parsley; snipped
2 tb Lemon juice;
1/4 ts Salt;
2 sl Bacon; fried and chopped

* 2 PACKAGES (10 oz) frozen cut asparagus can be
substitued for the fresh asparagus. Cook as directed
on package; drain.

Place steamer basket in 1/2″ water in saucepan or
skillet (water should not touch the bottom of basket).
Place lower stalk pieces in basket. Cover tightly and
heat to boiling; reduce heat. Steam 4 minutes. Add
tips. Cover tightly and steam until crisp-tender, 4 to
5 minutes longer. Toss asparagus with parsley, lemon
juice and salt. Sprinkle with bacon.

MICROWAVE DIRECTIONS: Place asparagus, 1/2 cup water
and 1/4 teaspoon salt in 1 1/2-quart microwable
casserole. Cover tightly and microwave on high (100%
depending how powerful the microwave is) 3 minutes,
less if very powerful ( my microwave is an older
one..in fact 20 years); stir. Cover and microwave
until crisp-tender, 2 to 3 minutes longer. Let stand 1
munites; drain. Continue as directed. Serving size
3/4 cup. Food Exchanges per serving: 1 VEGETABLE
EXCHANGES + MAYBE 1/2 HIGH-FAT MEAT EXCHANGE; CAL: 75;
(Bacon listed as Saturated Fat, but we wouldn’t use it
anyhow would we).

Source: Betty’s Crocker’s New American Cooking by
WHOM (1983) Brought to you and yours via Nancy O’Brion

—–

Filed under: Desserts, Red Wine

You are currently browsing the archives for the Red Wine category.

House Of Munch

Recipes published in ‘Red Wine’

Miracle Whip Spice Cake

Raisin Nut Bran Muffins

Feta And Ricotta Cheese Fondue

Asparagus With Bacon

Pages

Archives

Categories

Sponsors

Recent Recipes

Friends