JALAPENO CORN MUFFINS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

1 c all-purpose flour
1 c yellow cornmeal
2 T sugar
4 ts baking powder
1/2 ts salt
1 egg — lightly beaten
1/2 c sour cream
1/2 c milk
1/4 c butter — melted
4 oz can green chiles — chopped
: and drained

Preheat oven to 400 degrees. Grease twelve 2 1/2 inch
muffin pan cups. In large bowl combine flour,
cornmeal, sugar, baking powder, and salt. Add egg,
sour cream, milk, butter, and green chiles. Whisk
until batter is smooth. Spoon batter into muffin pan
cups. Bake 15 to 18 minutes. Serve warm.

Recipe By :

From: matejka@bga.Com (Anita A. Matejkadate: 96-09-09
23:43:38 Edt

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Lowfat Gumbo

Recipe By : American Health Magazine – March ’97
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 quarts low-sodium chicken broth
1 tablespoon peanut oil
1 large yellow onion — diced
1 large tomato — peeled, seeded, dice
1/2 cup red bell pepper — diced
1/2 cup green bell pepper — diced
1/2 cup celery — chopped
5 cloves garlic — peeled and crushed
2 medium bay leaf
pinch dried thyme
pinch dried oregano
1 cup chicken — cubed
1/2 pound small shrimp — cleaned
1 teaspoon Creole seasoning
pinch cayenne
1/2 cup Fat-Free Roux — (recipe follows)
3 cups cooked rice
hot pepper sauce

1. Place chicken broth in a saucepan and bring to a simmer over medium
heat. Cover the pot; remove from heat.
2. In a large, heavy stockpot heat peanut oil over medium heat. Add onion,
tomato, bell pepper, celery, garlic, bay leaves, thyme and oregano, and
saute, stirring frequently, for about 20 minutes or until vegetables are
soft.
3. Add smoked chicken, shrimp, Creole seasoning and cayenne pepper to
vegetables, and cook for 5 minutes, stirring frequently. Gradually stir in
the precooked roux 1 tbsp. at a time, stirring constantly.
4. Slowly add the warm broth to the stockpot, 1.2 cup at a time, stirring
well to incorporate. Adjust seasoning to taste. Lower the heat and simmer
the gumbo for 30 to 40 minutes, stirring from time to time. Serve
immediately over hot rice and pass hot pepper sauce at the table.

FAT- FREE ROUX
(Makes 2 cups)

Store excess in an airtight container in the refrigerator or freezer. It
will keep indefinitely.

1. Preheat oven to 375 degrees F. Place 2 cups all-purpose flour in a heavy
roasting pan and put it in the oven. When the flour begins to brown, after
about 25 minutes, open the oven and stir with a wooden spoon, breaking up
any lumps.
2. Continue to stir the flour every 5 minutes, for about an hour, or until
it turns a nut-brown color. Remove the roux from the oven and let it cool.
When cool, strain the roux through a sieve to remove any lumps.

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NOTES : The recipe calls for smoked chicken…but I entered it as regular
chicken to be able to access the nutritional information (since smoked
chicken isn’t in the database).

Patty Ann’s Holiday Cherry Squares

Recipe By : Patty Ann Spalding
Serving Size : 1 Preparation Time :0:30
Categories : Christmas Cookies
Holidays

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 C Corn Flake Crumbs
1/2 C Margarine — softened
4 Tbsp Sugar
2 C Miniature Marshmallows
1 1/3 C Flaked Coconut (Angel Flake)
3/4 C Maraschino Cherries — chopped
1 Cn Eagle Brand Condensed Milk
1 C Walnuts Or Pecans — chopped

Oven 350 degrees F.

In a 13 x 9 x 2 inch baking pan, combine cornflake crumbs, butter and sugar.
Press down firmly with back of spoon. Sprinkle coconut, marshmallows, and
cherries evenly over crumb crust. Pour sweetened condensed milk over all
evenly. Bake at 350° for about 25 minutes. Cool completely before cutting
into squares.

Store in tin box between layers of wax paper.

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SPINACH AND CHEESE CURRY

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Entrees Indian
Vegetables Usenet

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 lb Spinach, fresh
1/2 lb Ricotta cheese,
-fresh (see note)
3 md Brown onions
Ginger, fresh
-(1 1/2 inches),
-chopped fine
1 md Tomato
1 1/2 t Cumin seeds
1/2 t Turmeric
1/2 t Red chile powder
-(cayenne — more to taste)
2 Cloves
1 pn Nutmeg
1 pn Mace
1 T Ghee (or use
-melted butter or oil)
Salt (to taste)

Cook the spinach and chop it up. Cut the cheese into about 3/4-inch
cubes and deep fry a few pieces at a time in oil (a wok is good for this).

Fry the chopped onions in the ghee. When almost brown, add the
finely-chopped ginger. Use a medium to high heat. When the onions are
golden, reduce the heat and add the skinned and chopped tomato, then the
spices and salt. Cover for a few minutes, then add the spinach and salt.
Cover and simmer about 5 minutes to let spices penetrate. Add the cheese
pieces, mix and serve.

NOTES:

* Indian vegetarian spinach and cheese curry — This is a dish I learned
from an Indian lady, at a cooking class. It’s simple to make and has a
beautifully subtle flavor. As per true curries, it uses raw spices instead
of some prepackaged curry powder. Yield: Serves 4 to 6.

* We eat this dish as a meal with rice, although you can use it as one
dish along with others.

* The quantities given for the spinach and cheese are very flexible. I
never measure or weigh them, just putting in what seems right. Experiment.
Similarly, it can be kept hot for a while with no loss in taste or texture.

* In North America, most Ricotta cheese is packed as a pot cheese. This
recipe calls for a more solid form of the cheese. Specialty ethnic markets
in large cities will carry solid Ricotta. You can make your own by buying a
tub of pot Ricotta and wrapping it in a clean cloth to wick the moisture
out, leaving the whole assembly in the refrigerator for a week or so, and
changing the cloth every day. With such treatment the cheese will gradually
solidify enough that you can slice and fry it. Buffalo-milk Mozzarella is a
fair substitute, and ordinary Mozzarella is a last-chance substitute.

* Don’t fry the cheese too long. It should have a golden exterior and
have a marshmallow texture inside. Frying too long makes it hard and dry.

* Use whole cumin seeds and cloves, not the ground variety.

* Like most curries, this reheats splendidly.

: Difficulty: easy to moderate.
: Time: 1 hour.
: Precision: Approximate measurement OK.

: Peter C. Maxwell,
: Department of Computer Science,
: University of New South Wales,
: Sydney, AUSTRALIA.
:
: peterm%cadvax.oz@seismo.css.gov

: Copyright (C) 1986 USENET Community Trust

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Title: Honey Oatmeal Chewies
Categories: Cookies, Crisco.014, Walnuts, Raisins, Coconut
Yield: 72 cookies

1 1/4 c Butter Flavor Crisco
1 c Sugar, granulated
1/4 c Honey
1 Egg
1/4 c Milk
1 ts Vanilla
2 1/2 c Flour, all purpose
1 ts Baking Soda
1/2 ts Salt
1 c Oats, quick cooking NOT
– instant or old fashioned
1 c Coconut, flaked
1 c Raisins
1/2 c Walnut pieces
1/2 c Wheat germ ( opt )

Preparation Time: 25 minutes Bake Time: 11 to 14 Minutes

1. Heat oven to 350 F.

2. Cream Butter Flavor Crisco, granulated sugar, brown sugar, honey,
egg, milk and vanilla in large bowl at medium speed of electric mixer
until well blended.

3. Combine flour, baking soda and salt. Mix into creamed mixture.
Stir in oats, coconut, raisins, walnuts and wheat germ. Drop rounded
teaspoonfuls of dough onto ungreased baking sheet.

4. Bake at 350 for 11 to 12 minutes for soft cookies, 13 to 14
minutes for crisp cookies. Remove to cooling rack.

Makes 6 dozen 2 inch cookies.

Source: Butter Flavor Crisco Cookie Collection, page 18.
Shared by: David Knight

MMMMM

BAKING POWDER BISCUITS

Recipe By : BAKERS’ DOZEN (MARION CUNNINGHAM) SHOW #BD1A04
Serving Size : 15 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/3 cup vegetable shortening
1 cup whole milk

Preheat the oven to 450.
Grease on 8-inch square baking pan or small baking sheet.
Put the flour, baking powder and salt into a large mixing bowl. Add the
vegetable shortening and toss
it to coat with the flour. Break the chunk into 5 or 6 smaller chunks and
start rubbing the flour and
shortening together with your fingers and letting the mixture fall back into
the bowl. This does not
take long; when the mixture looks like irregular lumps you have mixed enough.
Add the milk all at once and stir to moisten all the flour and shortening.
Dust a surface with flour, turn
the dough onto the surface and knead the dough ten times.
Pat the dough into a circle about 1/2 to 3/4 of an inch thick. Cut the
biscuits with a two-inch cookie
cutter and place on the prepared pan with a little space between the biscuits.
Bake 15-18 minutes or until the tops are lightly browned.
Serve hot with butter and honey.
Yield: 15 biscuits

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BODY CARE BASKET

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Gifts Holiday

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Bath salts
All-natural lotion
Shampoo
Cream rince/conditioner
Candles
Aromatherapy
Soap
Relaxing herbal tea
Candies

Submitted By ARLENES@HOLLY.COLOSTATE.EDU On

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Title: Gentle Lentil Soup
Categories: Soups, Vegetables
Yield: 12 servings

2 1/2 c Lentils, rinsed and drained
7 c Water or stock
2 md Onions, chopped
3 Cloves garlic, minced
Juice of one lemon
Salt and pepper to taste
2 Stalks celery, chopped
2 tb Olive oil
1 bn Spinach, chard, or collards,
Washed and chopped coarsely

1. Saute onions, garlic and celery in the olive oil, 5-10 min. 2. Add
lentils, and water or stock and simmer until lentils are very soft. If
necessary, add more water to get soup to desired consistency. 3. Add
greens, salt and pepper. Simmer for 10 more minutes or until greens
are tender. 4. Stir in lemon juice right before serving. Serves 16
preschool or 12 school-age children. 1 meat alternative

Recipe via: RaceNet ™ (803) 871-9771 DS v32/42 (data/modem)
D/L File
MMMMM

Sweet, Sweet Potato Casserole

Recipe By : Foodview
Serving Size : 0 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 small Sweet Potatoes
1 Stick Butter or Oleo, melted
1 cup Brown Sugar
1/2 cup Butter, melted
1 tsp Vanilla
3/4 cup Sugar
2 Eggs, beaten
1 cup Pecan, chopped

Mash potatoes well and mix with 1 stick butter, vanilla, 3/4 cup sugar
and eggs. Pour in a long baking pan. Top with brown sugar, pecans and 1/2
cup melted butter, mix together. Bake at 350 degrees for 45 minutes.
Serves between 8-10.

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Blueprint for Veal Stew

Recipe By :COOKING MONDAY TO FRIDAY SHOW #MF6609
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 pounds veal shoulder — cut into 1 inch cubes, patted dry
1/4 cup vegetable oil
3 tablespoons butter
2 carrots, finely cubed
1 large onion, — thinly sliced
1 stalk celery — finely minced
2 cloves minced garlic
1/2 cup dry white wine
Beef broth or veal stock
Bouquet garni: parsley, bay leaf and peppercorns
1 tablespoon paste made in equal proportions of butter flour

Preheat the oven to 325 degrees.

In an oven proof casserole, heat, until very hot, half of the oil. In small
batches brown the veal cubes on all sides. When one batch is done, add more
oil if you need to and continue to brown until all the veal is done.
Discard the fat in the casserole and replace it with the butter. Add the
carrot, onion and celery, cover and simmer 5 minutes or until onions are
translucent. Add the white wine and boil down for a minute or until alcohol
has evaporated. Return the veal cubes to the casserole with garlic and add
just enough broth to barely cover the veal. Bring the liquid to a boil, add
the bouquet garni, put a buttered piece of parchment or brown paper on top
of the meat, then a lid on the casserole and set in the oven. Cook for 1
1/4 to 1 1/2 hours or until the meat is tender.

Remove casserole from the oven and strain the contents through a sieve and
the liquid into another saucepan; discard bouquet garni. Divide solids into
2 batches. Degrease the liquid and boil it down until reduced to 3 cups.
Remove 1 1/2 cups of the liquid and add it to half of the meat. Return the
other half of the veal to the remaining liquid. Season with salt and
pepper. Thicken with beurre manie if you wish. Serve with rice, polenta or
potatoes; garnish with parsley

Yield: 8 servings

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