BLUEBERRY-APPLE MUFFIES

Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Flour
1 t Baking powder
1/2 ts Baking soda
3/4 ts Ground cinnamon
1/4 ts Salt
1/3 c Sugar
1 ea Large egg
1/4 c Low-fat buttermilk
3 tb Butter, melted
1/2 c Minced unpeeled tart apple
3/4 c Blueberries, fresh or frozen

Combine dry ingredients in 1-quart mixing bowl. Mix
well. Add egg, buttermilk, butter and minced apple to
bowl. Stir to combine (disregard any small lumps).
Gently stir in blueberries. If blueberries are frozen,
bake batter immediately. Otherwise, chill batter until
thickened, covered airtight, at least 2 hours or
overnight. Drop 2 TBS chilled batter, 2 inches apart,
onto greased baking sheets. Sprinkle with more cereal,
if desired. Bake in center of 425-degree oven until
tops have taken slight tinge and edges are very
lightly browned, about 7-8 minutes, rotating pans if
browning irregularly. Do not overbake. Cool on racks.
Makes 20 (3- inch) muffies.

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Title: SZECHWAN PEANUT NOODLES
Categories: Chinese, Loo, Nuts, Pasta
Yield: 1 batch

6 oz Peanut butter
4 tb Sesame oil
3 tb Soy sauce
2 tb Rice vinegar
1 ts Cayenne
1/2 ts Habanero powder
Chicken broth
12 oz Chinese egg noodles (fat
-round ones preferred)
1 c Blanched carrot, cut
-in matchsticks
3 Scallions, slivered
1 c Snow pea pods, raw, cut
-in matchsticks
1 c Raw bean sprouts
1/2 c Roasted unsalted peanuts,
-ground

Over low heat, melt the peanut butter with the oil,
soy sauce, and vinegar. Stir in pepper powders. Thin
to proper consistency with broth. Let cool. Taste for
seasoning, correcting with salt or soy.

Cook noodles in the usual way until they are done.
Drain and put onto a serving platter. Cover with sauce.

Arrange carrot, scallions, pea pods, and sprouts in a
neat design over the noodles and sauce. Strew with
peanuts. Serve cool or cold.

From: Michael Loo

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Pickled Chipotles

Recipe By : Too Hot Tamales/tpogue@idsonline.com
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 chipotle pepper or morita chiles — stems removed
2 cups red wine vinegar

In a small pot combine chiles and vinegar. Bring to a boil. Reduce to a simmer
and cook, covered, for about five minutes. Set aside to cool. Store in a joar
in the refrigerator for up to 3 months.

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Per serving: 67 Calories; 0g Fat (0% calories from fat); 0g Protein; 28g
Carbohydrate; 0mg Cholesterol; 5mg Sodium

ONION SOUP FONDUE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 c Unsalted butter
5 Large onions — thinly sliced
8 c Beef broth
1 t Chicken stock base
White pepper
12 oz Jack cheese
French or sourdough bread*

*Note: Bread should be sliced 1-in. thick.
Melt butter in large kettle, add onions and saute
until transparent but not browned. Add beef broth and
chicken stock base. Cover and simmer 2 to 3 hours.
Remove from heat and refrigerate overnight or several
hours. Discard chilled surface fat. Reheat and season
to taste with white pepper. Slice cheese into 12
slices. Lightly toast 12 bread slices and top each
with 1 slice Jack cheese. Pour soup into individual
ovenproof serving bowls and top with slice of bread
and cheese. Run bowls under broiler just until cheese
bubbles and is soft but not browned.

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Mediterranean Cheese Tart

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Appetizers Side Dishes – Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 sheets frozen phyllo dough — thawed
1/4 cup butter — melted
1/4 cup Parmesan cheese — grated
1/2 cup onion — chopped
1 teaspoon fresh rosemary — snipped
(or 1/4 tsp. dried rosemary, crushed)
1 tablespoon olive oil
5 ounces frozen chopped spinach — thawed
(5 ozs is 1/2 of 1 package of spinach)
1/3 cup toasted pine nuts or walnuts
1 egg
1 cup ricotta cheese
1/2 cup feta cheese — crumbled
1/4 cup oil pack sundried tomatoes — drained
1/4 teaspoon coarsely ground pepper
1 tablespoon Parmesan cheese — grated

For crust: generously grease the bottom and sides of a 9″ springform pan.
Unfold phyllo; cover with plastic wrap or a damp towel to keep from drying
out. On a dry working suface, place one sheet of phyllo; brush with butter.
Top with another sheet of phyllo, brush with butter and sprinkle with 1
tablespoon of Parmesan cheese. Repeat with remaining phyllo sheets, butter
Parmesan. Using kitchen shears, trim phyllo into an 11″ circle. Ease phyllo
evenly into the prepared pan, pleating as necessary and being careful not to
tear the phyllo. Cover pan with damp towel; set aside.

For filling: cook onions and rosemary in olive oil in a medium saucepan
until onions are tender. Stir in spinach and pine nuts (or walnuts). Spread
in the phyllo lined springform pan. Set aside.

Lightly beat egg in a medium mixing bowl. Stir in ricotta, feta, tomatoes,
and pepper. Carefully spread over spinach mixture. Sprinkle with the 1
tablespoon of Parmesan cheese.

Place springform pan on a shallow baking pan on the oven rack. Bake in a 350
oven for 35 to 40 minutes or until center appears nearly set when shaken.

Cool tart in springform pan on a wire rack for 5 minutes. Loosen sides of
pan. Cool 15 to 30 minutes more. Before serving, remove sides of the
springform pan. Serve warm. Makes 12 appetizer servings.

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Title: STIR-FRIED PORK AND ASPARAGUS WITH FISH SAUCE
Categories: Chinese, Pork
Yield: 4 servings

1/4 lb Boneless pork butt
12 md Asparagus spears
1/2 ts Fresh ginger root, minced
1 tb Peanut oil
1/3 c Chicken stock
1 pn Sugar
1 ts Fish sauce (OR
2 ts Oyster sauce
Thin cornstarch paste

This is a basic stir-fried vegetable and meat dish.
Adding just a touch of fish sauce lends an interesting
dimension to the taste.

Preparation: Slice pork butt (or comparable boneless
pork) across the grain into strips 2″ by 1/4″ by 1/8″
thick. Wash and trim tough white skin from asparagus.
Cut asparagus into 2 1/2″ segments. If asparagus is
thick (3/4″ or more), cut on bias so it will cook
quickly and be balanced in size with pork strips.

Stir-frying: Heat peanut oil in wok until it just
begins to smoke. Add pork strips and stir-fry about 1
minute until no longer pink. Add asparagus and
stir-fry briskly for another minute. Before asparagus
turns bright green, add ginger, chicken stock and
sugar; keep stir- ring. When liquid boils, reduce heat
to medium, add fish sauce (not oyster sauce, though),
cover and simmer for about 1 minute or until asparagus
is cooked but still firm. Uncover, turn up heat, and
push ingredients out of liquid. Dribble in cornstarch
paste, stirring continuously until liquid thickens.
You may need 1 to 2 tsp of paste. Recombine
ingredients. Serve.

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Title: Winter Vegetable Pure W/ Sweet Spices Crispy Shallots
Categories: Vegetables, Mine
Yield: 4 servings

1 tb Butter
1 sm Onion, peeled and diced
2 Garlic clove (s)
-peeled and chopped
1 sm Butternut squash, peeled
-seeded and diced
2 sm (or 1 large) acorn squash
-peeled, seeded, diced
2 lg Turnips, peeled and diced
2 Carrots, peeled
-cut in 1″ rounds
1 1/2 c Chicken stock
1/2 ts Dried thyme
1 Bay leaf
1/2 ts Ground cinnamon
1/8 ts Grated nutmeg
1/4 ts Ground ginger
1 pn Cayenne pepper
1 pn Allspice
1 ts Kosher salt
Freshly ground pepper
Lemon juice
1/2 c Heavy cream or
2 tb Butter (opt)

MMMMM————————–SHALLOTS——————————-
3 lg Shallots
Vegetable oil
-or olive oil
-for frying
Salt to taste

In a 3-quart saucepan, melt the butter over medium heat. Add the
onion and garlic and sweat them until translucent, but not browned,
about 5 minutes.

Add the butternut and acorn squash, turnips and carrots. Cover and
sweat for 5 minutes, stirring occasionally.

Add the stock and the thyme, bay leaf, cinnamon, nutmeg, ginger,
cayenne, allspice, salt and pepper. Bring to a boil over high heat,
lower the heat to a simmer and cook for about 30 minutes, until the
vegetables are soft. Stir occasionally.

While the vegetables are cooking, prepare the shallots. Trim off both
ends, cut them in half lengthwise, then thinly slice them lengthwise
to get half moon pieces. Heat inch of oil in a 10-inch frying pan
over medium heat. Fry the shallots in two batches until golden brown
(the shallot should sizzle on contact with the oil), about 30
seconds. Drain on paper towels and salt lightly. The shallots will
get crispier when then cool and may be made a day ahead just cover
them well and keep them at room temperature.

Pure the vegetables in a food processor or blender, adding a little
cream or butter if desired. Season with a squeeze of lemon juice,
then taste and adjust the seasonings. Serve in a shallow bowl
sprinkled with the crispy shallots.

Sides by Melicia Phillips ISBN 0-517-59687-3 pg 40-41

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Title: Taco Chile Cheese Soup With Rice
Categories: Soups, Poultry, Main dish
Yield: 6 servings

4 sl Bacon lean
1 md Onion, coarsely chopped
3 cl Garlic minced
1 Jalapeno or other hot chilli
Minced
1 t Oregano dried
1/2 t Cumin
Dash tobasco or two dashes
1 t Taco seasoning
3/4 c Rice (instant)
1/2 c White wine
1 c Stewed tomatoes (mexican
Style 15 1/2 oz.
1 c Chilli Beans (15 1/2 oz)
6 c Chicken broth
3 Chicken breast cooked chop
Into bite size pieces
4 oz Montery Jack cheese
2 T Fresh cilantro chopped

Directions;
In 6 quart dutch oven, cook bacon over med heat. Cook until crisp.
Pour To bacon grease add onion, garlic, and peppers and cook over low
heatstirring occasionally. Cook until softened about 4 minutes. Add
oregano, cumin, taco seasoning, and rice, toss and cook about 1
minute. Pour wine over mixture to deglase pan. Add stewed tomatoes
that have been lightly blended to remove large chunks. Then pour in
chicken broth, and can chilli style beans.
Reduce heat to med -low, cover and simmer 30 minutes.
Add chopped chicken breast about 15 minutes before serving, season
with salt and pepper to taste. Add crumbled bacon and cilantro.
Stir in grated cheese stir until melted. Serve hot. garnish with
cilantro if desired.
source Marina

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CHERRY NO BAKE RUM BALLS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Fruits Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 lb Vanilla Wafer Crumbs
2 c Powdered Sugar
2 c Nuts, Finely Chopped
2 c Coconut
1/2 c Light Corn Syrup
1 c Dark Sweet Cherries, Well
-Drained And Chopped
1 c Dark Rum (or 1 1/2 Tbls Rum
-Extract)

Yield: 100 to 125 Rum Balls

Thoroughly mix all of the ingredients, except the
powdered sugar, together, blending well. Shape into
1-inch balls and roll in the powdered sugar.

From A Flyer by The National Red Cherry Institute

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Title: Bbq beans
Categories: Main Dish, Beans, Low-Fat, Mcdougall
Yield: 6 servings

1 lg Onion; chopped
1 lg Pepper; chopped
1 Garlic clove; crushed
1 1/2 ts Dry mustard
1 1/2 ts Chili powder
1/2 ts Cumin
1/2 ts Turmeric; dried
1 c Tomato sauce
1 1/2 tb Molasses
1/2 ts Apple cider vinegar
1 ds Tabasco sauce
4 c Beans; cooked

Recipe by: The McDougall Plan Preparation Time: 0:35 Saute onion, pepper
and garlic in 1/4 c water for 5 minutes. Add mustard, chili, cumin, tumeric
and stir well to mix. Add remaining ingredients and mix well. Cook over low
heat until heated through, about 15 minutes. HELPFUL HINT: This is great on
a bun like sloppy-joe mix, with ketchup and mustard. Good take-along for
picnics. Use either hot or cold. Also good over whole grains or as a
sandwich spread.

From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
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