QUICK BLUEBERRY MUFFINS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Vanilla ice cream, softened
1 c Self-rising flour
1 c Fresh blueberries
1 tb Butter or margarine, melted
2 tb Sugar

In a medium bowl, mix ice cream and flour. Fold in
blueberries. Spoon into six greased muffin cups. Bake
at 375 for 20-25 minutes or until muffins test done.
While hot, brush muffin tops with butter and sprinkle
with sugar. Serve warm.

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Title: CHOCOLATE EASTER EGGS
Categories: Chocolate, Candies, Canadian
Yield: 32 eggs

1 c Butter; softened
3 lb Icing sugar
2/3 c Condensed milk
1 tb Vanilla
1/2 ts Salt
1 lb Semisweet chocolate,chopped
2 tb Vegetable shortening

———————————–ICING———————————–
2 lb Icing sugar
1 c Vegetable shortening
1/2 c Milk
Food colouring (optl)

To increase variety, divide dough into four portions and use extra
flavors.
In a large bowl, beat butter until fluffy; gradually beat in icing sugar,
milk, vanilla and salt. On work surface, knead until smooth. Shape into 32
eggs. Refrigerate for 1 hour or until firm.
In ;bowl over ;hot (not boiling) water, melt chocolate with shortening;
remove from heat. Using 2 forks, dip 1 egg into chocolate to coat; shake
off excess. Repeat with remaining eggs. Place on waxed paper-lined baking
sheets; refrigerate until chocolate is set.
Icing: In a large bowl, gradually beat sugar into shortening until fluffy.
Beat in milk until smooth. Divide into batches; beat in food colouring (if
using). Decorate eggs.
Extra Flavors: (per one-quarter of egg mixture)
Chocolate: beat in 1 tbsp unsweetened cocoa powder
Maple Walnut: add 2 tbsp chopped walnuts and 1/2 tsp maple extract
Citrus: beat in 1 tbsp grated orange rind.

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SWEET POTATO-CURRANT MINI BUNDT CAKES

Recipe By :
Serving Size : 9 Preparation Time :0:00
Categories : Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Oranges
1/2 c Currants
2 Jars (4-ounce) sweet
Potato baby food puree
1 c Nonfat milk
1/2 c Thawed frozen egg
Substitute
2 c Cake flour
1 1/3 c Sugar
1 t Baking soda
1 t Salt
1 t Ground cinnamon

Sweet potato puree provides the moistness in these individual non- fat
cakes. Mini-bundt pans, each containing 6-bundt shaped cups, are available
in many cookware stores. (By Times Food Stylists) Remove peel from oranges
in large strips. Remove any white pith on orange. Finely chop peel in food
processor along with currants. Stir in juice from oranges, sweet potato
puree, milk and egg substitute. Sift together cake flour, 1 cup sugar,
baking soda, and salt. Quickly stir sweet potato mixture into dry
ingredients. Divine batter amoung 9 mini-bundt non-stick cups sprayed with
non- stick vegetable spray. Bake at 350 degrees F. 20 to 25 minutes or
until cakes test done. Let cool in pan 5 minutes. Remove to wire rack.
Combine remaining 1/3 cup sugar and cinnamon. Roll cakes in sugar mixture
while still warm. Makes 9 mini-bundt cakes. Each mini-bundt cake contains
about: 216 calories; 300 mg sodium; 0 cholesterol; 0 fat; 50 grams
carbohydrates; 5 grams protein; 0.44 gram fiber.

Recipe from: Los Angeles Times Newspaper, Thursday April 30, 1992. By
Minnie Bernardino and Donna Deane, Times Food Stylists.

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Title: HAMBURG SOUP
Categories: Soups, Beef, Hamburger
Yield: 5 servings

1 lb Ground beef
1 1/2 c Onions, diced
1 1/2 c Potato, diced
1 c Carrot, diced
1/2 c Celery, diced
1 ea Bay leaf
1 c Tomato
4 ts Salt
6 ea Bouillon cubes
1 c Cabbage, cut
1 1/2 qt Water
1/4 c Rice
1 ea Basil leaf
1/8 ts Pepper

Brown meat and onions in pan, stirring with fork to
break up meat. Add all vegetables except finely cut
cabbage. Add seasonings and meat to water in large
pot. Bring to boil and simmer for 15 minutes. Add
rice. Simmer for 45 minutes. Add cabbage, simmer
another 45 minutes. Stir frequently. Serve with
grated cheese. Tastes even better the next day.

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Title: SZECHWAN BEEF STEW
Categories: Chinese, Beef
Yield: 6 servings

2 lb Boneless beef chuck
2 Cloves garlic, pressed
4 tb Soy sauce, divided
3 ts Sugar, divided
1 c Water
3/4 ts Crushed red pepper
3/4 ts Fennel seed, crushed
1/4 ts Black pepper
1/4 ts Ground cloves
1/4 ts Ground ginger
1 tb Oil
2 tb Cornstarch
2 tb Water

Cut beef into 2″ cubes. Combine garlic, 2 Tb. soy
sauce and 1 tsp. sugar in large bowl; stir in beef
cubes until well coated. Let stand 15 minutes.
Meanwhile, combine 1 cup water, remaining 2 Tb. soy
sauce, 2 tsp. sugar, red pepper, fennel, black pepper,
cloves and ginger; set aside. Heat oil in Dutch oven
or large skillet over high heat. Brown beef on all
sides in hot oil. Stir in soy sauce mixture. Bring
to boil; reduce heat and simmer, covered, 2 hours, or
until beef is very tender. Combine cornstarch with 2
Tb. water; stir into beef mixture. Cook and stir
until mixture boils and thickens, about 1 minute.

Serves: 6 From: Kikkoman recipe booklet Posted by:
Debbie Carlson – Cooking Echo

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HAZELNUT AND VEGETABLE CRUMBLE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Peeled, diced vegetables:
-Carrots, Rutabagas,
-Turnips, Onions, Celery
1/4 lb Butter or vegan margarine
Salt
Freshly ground black pepper
1 c Rolled oats
2/3 c Hazelnuts
-chopped or slivered
1 sm Onion — peeled and grated
1 Garlic clove — crushed
1/2 ts Dried thyme
-OR- herbes de Provence

Preheat the oven to 350 F. Broil the vegetables in
water to cover for 15-20 minutes, or until tender.
Drain, reserving the water.

Blend about one-third of the vegetables with 2
tablespoons of the butter or vegan margarine and
enough of the reserved water to make a puree in a food
processor or blender.

Add this puree to the rest of the vegetables. Season
to taste with salt and pepper. Spoon the mixture into
a shallow ovenproof casserole.

To make the crumble topping, put the oats into a bowl
with all the nuts, the onion, garlic, herbs and salt
and pepper. Add the rest of the butter or vegan
margarine, and mix with a fork until the topping
mixture resembles coarse breadcrumbs.

Sprinkle the crumble mixture evenly over the top of
the vegetables. Bake for 30-40 minutes, until topping
is crisp and lightly browned.

Source: The Complete Vegetarian Cuisine – by Rose
Elliot ISBN: 0-394-57123-1 Typed for you by Karen
Mintzias

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Green Bean Casserole

Recipe By : Fat-Free Holiday Recipes
Serving Size : 12 Preparation Time :0:15
Categories : Thanksgiving Casserole

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
30 ozs frozen French-cut green beans — thawed and drained
15 ozs low-fat cream of mushroom soup
1/2 c fat-free sour cream
1/4 tsp black pepper
4 tbsps fat-free parmesan cheese
2 tbsps Italian bread crumbs

Preheat oven to 350. Prepare a 2-quart with cooking spray; set aside. In a
mixing bowl, combine green beans, mushroom soup, sour cream, and black
pepper. Place green bean mixture into prepared dish. Combine parmesan
cheese and bread crumbs in a small bowl. Sprinkle over green bean mixture.
Bake for 50 minutes.

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Per serving: 59 Calories; 0g Fat (5% calories from fat); 3g Protein; 11g
Carbohydrate; 2mg Cholesterol; 147mg Sodium

Nutr. Assoc. : 3458 0 0 0 0 0

Fortune Cookies -2

Recipe By : sknutson@students.wisc.edu (signe knutson shivers)
Serving Size : 1 Preparation Time :0:00
Categories : Chinese Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Egg
1/4 Cup Sugar
2 Tablespoons Vegetable Oil
1/4 Cup Cornstarch
2 Tablespoons Water

Prepare fortunes on small strips of paper. Set aside
Mix together the ingredients and beat thoroughly to make a batter.

Ladle a heaping tablespoon of batter onto medium hot griddle (same
temp. as for pancakes) You may need to use the spoon to spread
out batter to keep the cookie from being too thick or small. Turn
cookie after a couple of minutes to brown second side. Remove from
griddle, set on table. While its still hot – Place fortune in middle and
bring two opposite sides of cookie up and then bring other two ends
downward together to fold in half. Once the cookie is cooled you
cannot fold them. It takes a little practice and some tolerence of
handling cookies hot off the grill.

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Title: SHREDDED CHICKEN SESAME
Categories: Chinese, Appetizers, Chicken
Yield: 6 servings

2 3/4 lb Chicken, shredded
Sesame Garlic Dressing:
1 ts Sugar
1/2 ts MSG (opt)
2 tb Light soy sauce
2 1/2 tb Sesame paste or tahini
1 tb Sesame oil
1 tb Cider vinegar
1 tb Chopped green onion
1/2 ts Grated fresh ginger
2 Cloves garlic, crushed
1/4 tb Chinese hot pepper oil to
-taste

Place the shredded chicken in a bowl. Mix the
remaining ingredients together to form a salad
dressing. Toss with the chicken and arrange on a
platter. Garnish with more chopped green onions, if
desired. From The Frugal Gourmet Cooks Three Ancient
Cuisines, Jeff Smith, Avon, c 1989. Typed by Terri
St.Louis-Woltmon O:).

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Title: CHOCOLATE BREAD PUDDING
Categories: Desserts, Personal
Yield: 6 servings

3 oz Unsweetened chocolate
– cut into small pieces
2 c Half and half
2 c Soft white bread crumbs
– (loosely packed)
2 Jumbo eggs
1 c Sugar
1 1/2 ts Vanilla
1 pn Salt
1 c Heavy cream; whipped

HEAT THE CHOCOLATE AND half and half in a large saucepan over low
heat for 12-15 minutes, stirring frequently until chocolate is
completely melted. Remove pan from the heat, stir in the crumbs and
let stand for one hour. Preheat oven to 350F. Beat the eggs until
frothy, blend in the sugar, vanilla and salt, then mix into the
chocolate. Pour the pudding into a buttered 1 1/2-quart casserole,
set it in a shallow baking pan and pour enough hot water into the pan
to come halfway up the sides of the casserole. Bake the pudding
uncovered for 50 to 60 minutes until the pudding is set like custard.
To test it, insert a toothpick in the center. If it comes out clean,
pudding is done. Serve the pudding warm, topped with dollops of
whipped cream.

JEAN ANDERSON

PRODIGY GUEST CHEFS COOKBOOK

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