BEST BRAN MUFFINS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/4 c All purpose flour
1 c Shredded wheat bran cereal
2 1/2 ts Baking powder
1 Egg, beaten
3/4 c Skim milk
1/4 c Dark molasses
3 tb Vegetable oil
Vegetable Cooking Spray

Combine dry ingredients in a medium bowl; make a well
in center of mixture. Combine egg, milk, molasses, and
oil; add quickly to dryingredients, stirring until
moistened. Spoon into muffin pans coated with cooking
spray, filling 2/3 full. Bake at 400 degrees for 20
minutes. 120 calories per muffin

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CHOCOLATE-ALMOND PIE

Recipe By : DESSERT SHOW #DS3040
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup flour
3/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/3 cup melted butter
1/2 cup milk
1/2 teaspoon almond extract
2 eggs
1 unbaked pie shell in glass pie pan
Sauce:
2 squares unsweetened chocolate — ( 1 ounce)
3/4 cup boiling water
1 cup sugar
1/3 cup butter
1/2 cup chopped almonds
Chocolate shavings for garnish
Whipped cream for garnish

Preheat oven to 350. Sift together flour, sugar, baking powder, and salt.
Combine butter, milk,
and extract. Add dry ingredients to wet and beat 2 minutes. Add eggs and
beat 2 minutes longer.
Pour into unbaked pie shell. Melt chocolate in boiling water. Add sugar and
bring to a boil.
Remove from heat and add butter and vanilla. Pour sauce over pie batter.
Sprinkle nuts over the
top. Bake 55-60 minutes or until done. Garnish with whipped cream and
chocolate shavings.

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Ginger Cranberry Relish

Recipe By : BH G
Serving Size : 8 Preparation Time :0:00
Categories : Meats Preserves
Sauces Side Dish
Fat Free

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 Cup Sugar
1/2 Cup Water
12 Ounces Cranberries — fresh
2 Tablespoons Lemon Juice, Bottled
1 1/2 Teaspoons Ginger Root — fresh, grated

In a 3 quart saucepan combine sugar and water. Bring to boiling,
stirring to dissolve sugar. Add cranberries. Return to boiling; reduce
heat. Simmer, uncovered, over medium-high heat for 4 – 5 minutes or
till the cranberry skins pop, stirring occasionally.
Remove from heat. Stir in lemon juice and pickled ginger or gingerroot.
Cover and chill till ready to serve (up to 1 week). Makes 8 – 1/4 cup
side servings.

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NOTES : In place of fresh gingerroot you can use 1 or 2 tbsp. of pickled
chopped ginger found in Oriental food specialty shops.

———-
From: Lisa[SMTP:andersonlm@AM.Npt.NUWC.Navy.Mil]
Sent: April 22, 1996 1:26 PM
To: mc-recipe@mastercook.com
Subject: Recipe Request

Greetings from the finally unfrozen Northeast!

Does anyone have recipes they’d recommend for fruit salsa/chutney? I am
particluarly interested in recipes using cranberries. I tried cranberry
salsa
at a festival not long ago, and have been yearning for it ever since.

Thanks in advance!

Lisa

andersonlm@am.npt.nuwc.navy.mil

Title: FRUITED RICE W/ MUSHROOMS ALMONDS
Categories: Ethnic, Asian, Vegetables, Low-cal
Yield: 8 servings

2 c Basmati Rice uncooked
1/2 c Diced dried apples
1/2 c Diced dried apricots
1/2 c Dried dates chopped
1/2 c Raisins
1/2 c Prunes pitted and chopped
1/2 c Slivered almonds
1 c Mushrooms fresh sliced
1 ts Salt
1 ts Cinnamon ground
Water as needed for rice

Put water into a large pot and bring to a boil. Add rice, stir, and
reduce heat. Add the fruits salt. cook for 15 minutes on Medium
heat. Add remaining ingredients, stir, cover and continue for balance
of cooking time. Stir as needed.
Note: This dish may be served as a meatless maindish or as a sidedish
for poultry, fish, or beef. It is especially good with veal.

—–

Title: Manoush Simonian’s Shish Kebab
Categories: Armenian, Lamb, Posted-mm
Yield: 6 servings

2 lb Boneless leg of lamb
5 lg Onions
1/4 c Chopped parsley
3 T Extra-virgin olive oil
3 T Cider vinegar
1 t Ground cumin, optional
1/2 t Red pepper flakes
1/4 t Salt
1/4 t Ground black pepper
2 Green bell peppers
10 Plumb tomatoes
Cooked rice – optional

Source:Reflections of an Armenian Kitchen

Remove all visible fat and gristle from lamb and cut into 1 1/2″ cubes.

Thinly slice 1 onion. Combine sliced onion, parsley, olive oil, vinegar,
cumin, red pepper flakes, salt and pepper. Mix well. Add lamb cubes and
stir to coat evenly. Cover and refrigerate several hours or overnight.

Cut remaining 4 onions in quarters. Cut bell peppers into 2-inch pieces.

Thread lamb cubes onto skewers. Thread tomatoes, onions and bell peppers
onto separate skewers to allow for individual cooking times. Grill lamb
kebabs over hot coals, turning occasionally to cook lamb evenly, about
15 minutes. Then place vegetables over coals and cook until tender, about
5 to 10 minutes. Serve skewers over a bed of rice.

From the recipes files of suzy@gannett.infi.net

—–

MOM’S CORNBREAD STUFFING

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–CORN BREAD—–
1/4 c Cornmeal, yellow
1/4 ts Baking soda
1 t Baking powder
1/2 ts Salt
1 tb Flour
1 c Buttermilk
1 Egg
1 tb Salad oil
—–DRESSING—–
3 Celery stalks
1 Onion, chopped
3 White or whole wheat bread
3 Eggs, hard boiled (optional)
3 Eggs, raw, beaten slightly
1 t Salt, or to taste
1/8 ts Ground pepper, or to taste
1 tb Ground dry sage, or to taste
1 c Or more Chicken/turkey broth

ÿÿÿÿÿ
CORNBREAD: Mix dry ingredients. Separately mix
buttermilk and egg. Pour liquid ingredients into dry
ingredients and mix thoroughly but do not beat.
Preheat 1 tbl. salad oil to VERY HOT in an oven proof
skillet or cake pan. Bake in a preheated 450 degree
oven for 10 to 12 minutes. remove from pan and set
aside to cool.

DRESSING: Cook celery and onion in a small amount of
the broth until tender. DO NOT DRAIN. Set aside.
This can be done the day before and refrigerated.
Toast two or three slices of bread until crisp all the
way through. Crunble cornbread and toasted bread into
a large bowl. Add celery, onion and the water they
were cooked in, then add the chopped hard boiled eggs
if desired. Beat raw eggs and add to mixture. Start
adding broth. How much you add is how dry or wet
finished dressing will be. Add seasonings and mix.

Pour into greased baking pan and cook in a 350 degree
oven for 35 to 45 minutes or until nicely browned.

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Title: Apple Knocker *
Categories: Alcohol, Beverages, Apples
Yield: 1 servings

MMMMM———————-PATTI – VDRJ67A—————————
1 1/2 oz Vodka
2 tb Apple cider
1 ts Lemon juice
1 ts Strawberry liqueur
Ice

Combine all ingredients in a shaker; cover and shake.

MMMMM

TURKEY GUMBO

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Poultry Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Margarine
1/2 lb Fresh or frozen okra 1″ pcs.
2 c Chopped celery
1 md Onion, chopped
1 sm Sweet green pepper, chopped
2 Garlic cloves, minced
8 oz Can tomato paste
4 Ripe tomatoes peeled OR
16 oz can peeled tomatoes
2 c Water
2 c Chopped cooked turkey
3/4 ts Gumbo file powder
Cooked rice

Melt the margarine in a large skillet. Add the okra.
Saute until the okra loses its shiny appearance, about
5 minutes. Remove the okra pieces to a bowl. Add the
celery onion, green pepper, and garlic to the skillet.

Cook over medium heat until the onion is transparent.
Add the tomato paste, tomatoes, water, okra mixture,
and turkey. Cook over low heat 10 minutes or until
turkey is hot. Add the file powder. Stir to blend.
Spoon over the rice in soup bowls.

1/4 recipe ò55 calories, 3 lean meat, 1 bread, 1
vegetable 19 grams carbohydrate, 25 grams protein, 10
grams fat, 176 mg sodium, 1102 mg potassium, 54 mg
cholesterol.

Source: Am. Diabetes Assoc. Holiday Cookbook by Betty
Wedman, 1986 Shared but not tested by Elizabeth
Rodier, Nov 93

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Date: Wed, 10 Nov 93 08:15:19 CST
From: mindy.s.mymudes@uwrf.edu

MELON AND GINGER LASSI

1/4 cup nonfat plain yogurt
3 oz. melon flesh
1/2 tsp ground ginger
1-2 tblsp sugar or sub
ice cubes as required
scant 1 cup water
Put all ingredients into blender and blend until mixture is frothy, pour
into a tall glass and serve with more ice, if desired.

Date: Fri, 11 Feb 94 16:37:42 GMT
From: Kathy.Jago@uk.sun.com (Kathy Jago – Sun CSIR)

Adapted from one by the late, great fruitbat.

All right, I admit I made a mistake cooking this as well as all the
other The maxim that ‘serves 4’ is in fact referring to a bunch of
anorexic sparrows and most humans prefer to eat more than a tablespoon
of something, doesn’t always work. Can I interest anybody in a kilo of
nutty potatoes and a large bowl of Mahal Kidney Beans that even I am
too stuffed to eat?

fruitbat@tardis.cs.ed.ac.uk
—————————

– Mahal Kidney Beans –

-Ingredients-

15 oz (450g) tin kidney beans (or 6 oz dried beans, cooked)
1 onion
1 clove garlic, crushed
1 tsp ground cumin
15 oz (450g) tin chopped tomatoes
3 (4) tbsp natural non-fat yoghurt (optional)
2 (3) tbsp chopped parsley
Salt and freshly ground pepper

-Method-

‘Fry’ the onion and garlic and gently for 5 minutes until the onion
is soft and lightly coloured. Add the ground cumin to the pan and stir
over low heat for a further 2 minutes.

Stir the tomatoes, beans, salt and pepper to taste into the pan. Continue
to cook the mixture over moderate heat for 5 minutes, stirring occasionally,
until the beans are heated through.

Remove the pan from the heat and add the yoghurt one tablespoon at a time,
mixing thoroughly after each addr 2 minutes.

Stir the tomatoes, beans, salt and pepper to taste into the pan. Continue
to cook the mixture over moderate heat for 5 minutes, stirring occasionally,
until the beans are heated through.

Remove the pan from the heat and add the yoghurt one tablespoon at a time,
mixing thoroughly after each addition. Heat through gently without allowing
the mixture to come to the boil.

Transfer the beans to a warmed serving dish and sprinkle with chopped parsley.
Serve at once.