SPICY RAISIN BEAN MUFFINS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Cooked Idaho Pinto Beans
3/4 c Milk
2 Egg whites
1/4 c Vegetable oil
1/2 c Brown sugar — packed
1 1/2 c All-purpose flour
-OR half all-purpose flour
-and half whole wheat flour
2 ts Baking powder
1/2 ts Baking soda
1/2 ts Salt
1/2 ts Cinnamon
1/4 ts Nutmeg
1/4 ts Cloves
1/2 c RaiSinS

Puree beans with milk in blender or food processor
until smooth. transfer to bowl. Beat in egg whites,
oil and brown sugar. Combine ingredients are
moistened. Spoon into greased or paper-lined muffin
until golden.

Variations: May substitute honey for brown sugar and
reduce the milk to 1/2 cup. May substitute chopped
dates or apples for raisins.

Copyright IDAHO BEAN COMMISSION P.O.Box 9433…Boise,
Idaho 83707

– – – – – – – – – – – – – – – – – –

SOUR CREAM BRAN MUFFINS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Unsalted butter, softened
1/4 c Light brown sugar, packed
1 lg Egg, beaten lightly
1 c Sour cream
1/4 c Dark molasses
1/2 c Raisins
1 c Flour
1 t Baking soda
1/4 ts Salt
1 c Miller’s bran

a Gourmet Magazine favorite from 1981

This is the Rolls-Royce of bran muffin recipes.

In a large bowl with an electric mixer cream together
the butter and the brown sugar until the mixture is
light and fluffy, beat in the egg, the sour cream, and
the molasses, and stir in the raisins. In a bowl whisk
together the flour, the baking soda, the salt, and the
bran, add the mixture to the sour cream mixture, and
stir the batter until it is just combined. (The batter
will be lumpy.) Spoon the batter into 12 well-buttered
1/3-cup muffin tins and bake the muffins in the middle
of a preheated 400 degree oven for 15 to 20 minutes,
or until they are golden brown and springy to the
touch. Turn the muffins out onto a rack and let them
cool.

(Miller’s bran is available at natural foods stores,
specialty foods shops, and some supermarkets)

Makes 12 muffins.

– – – – – – – – – – – – – – – – – –

Title: Crockpot Beef Stew
Categories: Soups/stews, Beef
Yield: 4 servings

2 1/2 lb Beef, extra lean -canned,stewed tomatoes,
7 Carrots, 2″ chunks -undrained (or plain)
2 1/2 Potatoes, cut in eighths 2 tb Flour (or 3)
2 1/2 Onions, sweet, cut in 1 ts Salt
-1/4″ slices, slices 1/4 ts Pepper
-cut in half and separated 1/4 ts Thyme
-into rings. 1/4 ts Basil
1 Tomatoes, Italian-style 2 tb Worcestershire sauce (or 3)

Layer the veggies and meat (in that order), mix flour and seasonings and
sprinkle over each meat layer. Sprinkle with Worcestershire sauce, pour
stewed tomatoes over all, cover and cook on Low 10-12 hours.

Variable amounts are for 3-1/2 or 5 quart pots. I make mine up the night
before and refrigerate. My hubby (an early riser) puts it on about 7 AM
and it cooks all day. There is lots of gravy, which may be thickened with
cornstarch if de- sired. Sometimes instead of potatoes, I cook large elbow
macaroni separately (Muellers Ready-cut) and put the >>>>>> leftover
macaroni in the bowl with leftover stew to soak up the good gravy. I also
add a drained can of cut green beans to the veggies (during the last 4
hours) in that case.

—–

Title: Steamed Butterfish in Bean Threads
Categories: Chinese, Seafood, Ceideburg 2
Yield: 2 servings

8 To 10 dried shiitake
-mushrooms
1 1/2 oz To 2 oz bundle bean threads
1 lb Butterfish (about 6),
-cleaned
1/3 c Chicken stock
2 Green onions, shredded
1 1/2 tb Shredded ginger
1 1/2 tb Soy sauce
1 ts Asian sesame oil

There are a couple of kinds of butterfish. One is the large
“sablefish”. The other is the smaller silvery diamond shaped fish
familiar to those who hang out around Asian markets. This calls for
the latter type.

In separate bowls, soak the mushrooms in warm water and the bean
threads in hot water until soft, 20 to 30 minutes. Drain the
mushrooms, discard the stems, and toss the caps with a teaspoon of
soy sauce. Drain the bean threads and place in a deep heat-proof
plate or glass pie pan that will fit inside a wok or other steaming
pot.

Arrange the fish on top, tucking the mushroom caps in around them.
Pour in the chicken stock, scatter the green onion and ginger on top
of the fish, and sprinkle with the remaining soy sauce.

Bring the water in the steamer to a rolling boil and place the plate
on a rack an inch above the water. Cover and steam for 20 minutes.
Sprinkle with the sesame oil and serve from the steaming dish. Serves
2 to 3 as a main dish, 4 with other dishes.

PER SERVING (main dish): 85 calories, 6 g protein, 9 carbohydrate, 3
g fat (1 g saturated), 14 mg cholesterol, 539 mg sodium, 3 g fiber,

Jay Harlow, San Francisco Chronicle, 11/3/92.

Posted by Stephen Ceideberg; November 4 1992.

MMMMM

Title: Sauerkraut
Categories: Vegetables, Preserves, Canning
Yield: 9 quarts

25 lb Cabbage
3/4 c Canning or pickling salt

Quality: For the best sauerkraut, use firm heads of fresh cabbage. Shred
cabbage and start kraut between 24 and 48 hours after harvest.

Yield: About 9 quarts

Procedure: Work with about 5 pounds of cabbage at a time. Discard outer
leaves. Rinse heads under cold running water and drain. Cut heads in
quarters and remove cores. Shred or slice to a thickness of a quarter.
Put cabbage in a suitable fermentation container (see “Suitable
Containers, Covers, and Weights for Fermenting Food”) and add 3
tablespoons of salt. Mix thoroughly, using clean hands. Pack firmly
until salt draws juices from cabbage. Repeat shredding, salting, and
packing until all cabbage is in the container. Be sure it is deep enough
so that its rim is at least 4 or 5 inches above the cabbage. If juice
does not cover cabbage, add boiled and cooled brine (1-1/2 tablespoons
of salt per quart of water). Add plate and weights; cover container with
a clean bath towel. Store at 70 degrees to 75 degrees F while fermenting.
At temperatures between 70 degrees and 75 degrees F, kraut will be
fully fermented in about 3 to 4 weeks; at 60 degrees to 65 degrees F,
fermentation may take 5 to 6 weeks. At temperatures lower than 60
degrees F, kraut may not ferment. Above 75 degrees F, kraut may become
soft.

If you weigh the cabbage down with a brine-filled bag, do not disturb
the crock until normal fermentation is completed (when bubbling ceases).
If you use jars as weight, you will have to check the kraut 2 to 3 times
each week and remove scum if it forms. Fully fermented kraut may be kept
tightly covered in the refrigerator for several months or it may be
canned as follows:

Hot pack–Bring kraut and liquid slowly to a boil in a large kettle,
stirring frequently. Remove from heat and fill jars rather firmly with
kraut and juices, leaving 1/2-inch headspace.

Raw pack–Fill jars firmly with kraut and cover with juices, leaving
1/2-inch headspace.

Adjust lids and process according to the recommendations in Table 1.

Table 1. Recommended process time for Sauerkraut in a boiling-water canner.

Style of Pack: Hot. Jar Size: Pints.
Process Time at Altitudes of 0 – 1,000 ft: 10 min.
1,001 – 3,000 ft: 15 min.
3,001 – 6,000 ft: 15 min.
Above 6,000 ft: 20 min.

Style of Pack: Hot. Jar Size: Quarts.
Process Time at Altitudes of 0 – 1,000 ft: 20 min.
1,001 – 3,000 ft: 25 min.
3,001 – 6,000 ft: 30 min.
Above 6,000 ft: 35 min.

Style of Pack: Raw. Jar Size: Pints.
Process Time at Altitudes of 0 – 1,000 ft: 20 min.
1,001 – 3,000 ft: 25 min.
3,001 – 6,000 ft: 30 min.
Above 6,000 ft: 35 min.

Style of Pack: Raw. Jar Size: Quarts.
Process Time at Altitudes of 0 – 1,000 ft: 25 min.
1,001 – 3,000 ft: 30 min.
3,001 – 6,000 ft: 35 min.
Above 6,000 ft: 40 min.

===========================================================

* USDA Agriculture Information Bulletin No. 539 (rev. 1994)

—–

RASPBERRY PUREE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 10 oz pkgs
–
2 tb Superfine sugar
1 tb Kirsch or other
Cherry-flavoured brandy
Frozen raspberries —
Defrosted drained

Rub the raspberries with the back of a large spoon
through a fine sieve set over a mixing bowl. Stir in
the sugar and kirsch, cover tightly with plastic wrap
and refrigerate until ready to serve.

Recipe By : Time-Life Foods of the World Russian
Cooking

– – – – – – – – – – – – – – – – – –

Title: SAUTEED CHICKEN WONTONS
Categories: Chinese, Chicken, Appetizers
Yield: 4 servings

9 Scallions
5 oz Boneless chicken thighs
2 ts Tamari or other soy sauce +
-more for serving
Oriental sesame oil
-(optional)
Salt and pepper
1/2 lb Wonton skins
6 tb Peanut oil
1/2 ts Minced fresh ginger
1 tb Sesame seeds
Salt and pepper

CHICKEN-TAMARI FILLING:

For the filling, cut the scallions into thin slices.
In a meat grinder or food processor, grind the meat to
a coarse texture, being careful not to overprocess.
Stir in 1/4 of the scallions, 2 teaspoons tamari, the
sesame oil, 1/4 teaspoon salt and 1/8 teaspoon pepper.

Bring a large pot of salted water to a boil. Put
about 1 tablespoon of the filling in the center of a
wonton skin. Brush the edges of the skin with warm
water, top with another skin, and press gently around
the filling to seal the edges. Repeat until all the
filling is used. Slide wontons into boiling water,
stirring gently, and cook for 2 minutes. Drain
carefully and plunge into cold water to stop cooking.
Drain again. Toss with 1 tablespoon of the peanut oil.

Mince the ginger. In a large frying pan, heat 1
tablespoon of the peanut oil over medium heat. Add
the sesame seeds; cook, stirring frequently, until
just golden, about 1 minute. Stir in the ginger. Add
the remaining scallions and cook until soft, about 2
minutes. Season to taste with salt and pepper.

Recipe can be made up to this point several hours
ahead.

Cooking and Serving: Heat 2 more tablespoons of the
peanut oil over medium heat. Brown the wontons in
batches, adding the remaining peanut oil between
additions, or use 2 pans. Cook until both sides are
golden, about 4 minutes total. Top wontons with the
scallion-sesame mixture. Serve additional tamari on
the side for dipping.

[ The Best of COOKS Magazine, 1987 ]

Posted by Fred Peters.

—–

Almond and Rice Flour Bread with Poppy Seeds.

Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup Whole almonds — with skins
1/2 cup Plain low-fat yogurt
1 1/2 cups Brown rice flour
1/2 cup Water
4 teaspoons Baking powder
1 large Whol egg
1/4 teaspoon Salt
1 large Egg white white
3 teaspoons Poppy seeds
2 tablespoons Vegetable oil

Preheat oven to 350 degrees F. Butter an 8 x 4inch loaf pan.

Place almonds and 1/2 cup of the flour in bowl of a food processor and
grind until a fine meal is formed–the flour will prevent the nuts from
turning oily. Add remaining rice flour, the baking powder, salt and 2
teaspoons of the poppy seeds; process briefly.

Combine yogurt, water, whole egg, egg white and oil in a 2- cup measuring cup.

With processor motor running, pour liquid ingredients through feed tube
over flour mixture, processing just long enough to mix.

Transfer batter to prepared pan. Sprinkle with remaining poppy seeds, and
bake for 55 minutes. Turn out onto a rack to cool. (Bread slices best after
several hours, or the next day).

Makes one 18-ounce loaf (18 slices).

From an article in the San Francisco Chronicle by Jacquline Mallorca, 5/5/93.

Posted by Stephen Ceideberg

– – – – – – – – – – – – – – – – – –

Title: Peach Jam
Categories: Fruit, Jelly/jams
Yield: 1 servings

MMMMM————————LIZ VXRF36B—————————–
4 c Ripe peaches; peeled/pitted
– chopped = 2 lb
1/4 c Bottled lemon juice
1 pk Fruit pectin = 1 3/4 oz
5 1/2 c Sugar

In 6 to 8 qt pot, stir together peaches, lemon juice
and pectin. Over high heat, bring to boil, stirring
constantly. Quickly add sugar. Bring to a full boil;
boil for 1 minute, stirring constantly. Remove from
heat; skim foam if necessary. Immediately ladle into
hot half-pint jars; leaving 1/4″ headspace. Wipe jar
tops and threads clean. Place hot lids on jars; screw
bands on firmly. Process in boiling water canner for
10 minutes. Makes 7 half-pint jars.

The Tampa Tribune, 07/15/93

MMMMM

Title: MUSHROOM FOO YUNG
Categories: Chinese, Chicken, Eggs
Yield: 6 servings

4 Eggs, lightly beaten
1/4 ts Salt
1/4 ts Ginger, ground
1/2 c Chicken, cooked, finely
– chopped
1 c Mushrooms, sliced
1 c Bean sprouts, fresh
2 Green onions, finely chopped
1 Celery stalk, finely chopped
Cooking oil
Soya sauce

In a medium-sized bowl beat together all ingredients
except oil and soya sauce. Heat a small amount of oil
in a large skillet (or Wok) at medium heat. Drop
large spoonfuls (about 2 tb or 25 ml) into skillet.
Cook, turning once, until lightly browned. Repeat
until all egg mixture is used. Serve with soya sauce.

Source: Money’s Mushroom Bag

—–