DOLE RAISIN PINEAPPLE MUFFINS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Brown sugar, packed
1/4 c Margarine
1 Egg
3/4 c DOLE Pineapple Juice
1 t Grated orange peel
1 1/2 c All-purpose flour
1/2 c Whole wheat flour
1 1/2 ts Baking powder
1/2 ts Baking soda
1/4 ts Salt
1/4 ts Ground cinnamon
1 c DOLE Raisins

BEAT sugar and margarine until light and fluffy. Beat
in egg, juice and orange peel. COMBINE remaining
ingredients; stir into juice mixture until moistened.
Spoon batter into six muffin cups coated with cooking
spray. BAKE at 375’F. 25 minutes. Cool on rack; serve
warm.

Prep Time: 20 minutes. Bake Time: 25 minutes.

– – – – – – – – – – – – – – – – – –

Layered Tamale Pie with Corn, Tomatoes Cheese

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Mexican Casseroles
Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 19 oz can Kidney Beans
4 Cloves garlic
1 large Onion — chopped
2 medium Green peppers — diced
2 medium Carrots — diced
1 medium Jalapeno — seeded

2 tablespoons Dried oregano
1 tablespoon Ground cumin
1 16 oz. can whole tomatoes — drained
1 cup Whole kernel corn
3 1/2 cups Water
1 1/2 cups Yellow cornmeal
1 cup Shredded low fat — cheddar
1/4 teaspoon Black pepper
1 cup Shredded Monterey Jack — cheese

Drain liquid from beans, reserving 1/4 cup. In a large skillet heat reserved
bean liquid to a boil over medium heat. Add onion, garlic, green pepper,
carrots, jalapeno, oregano and cumin. Cover and cook, stirring occasionally,
until vegetables are tender and liquid is absorbed. About 10 min. Add drained
beans, corn and tomatoes; cook uncovered, stirring occasionally, for about 15
minutes or until thickened. Preheat oven to 350 deg. In a 2 quart saucepan,
heat
water, cornmeal and black pepper to boiling, stirring constantly. Cook for 5
minutes until well thickened. Into an 11 inch round baking dish, pour half of
the bean mixture, spreading evenly around bottom of dish. Spread half of
cornmeal mixture evenly over the bean mixture. Sprinkle with half of the
cheese.
Repeat layering. Bake for 35 minutes or until bubbly and brown. Cool for 10
minutes before serving.

– – – – – – – – – – – – – – – – – –

Title: SENSATIONAL BUCKWHEAT-WHEAT BAKE
Categories: Main dish, Grains, Vegetarian
Yield: 1 recipe

3 c Cooked AM Buckwheat Groats
— (Whole Brown)
1/2 c AM Cracked Wheat
1/2 c Diced red onion
1/3 c Diced celery
1/4 c Diced bell pepper
1/4 c Safflower oil
1 c Sliced mushrooms
1 c Diced tomatoes
1/3 c Slivered almonds
-OR- sunflower seeds
1 ts Sea salt (optional)
1/4 ts Onion powder
1/4 ts Garlic powder
1/2 ts Chili powder
1/2 ts Poultry seasoning
1/2 ts Dried rosemary

Combine the buckwheat groats and cracked wheat in a bowl and set aside.
Saute the onion, celery and green pepper in the oil until light brown,
seasoning with the onion and garlic powder. Add the mushrooms and brown.
Stir in the tomatoes and stir for 2 minutes. Add the buckwheat mixture
and mix well. Add the remaining ingredients and mix well. Put into a
lightly oiled baking dish and bake for 30 minutes in a preheated 350 F.
oven.

Source: Arrowhead Mills “Hearty Main Dish Meals without meat” tri-fold
Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

—–

Title: Scallion Biscuits
Categories: Breads
Yield: 6 Biscuits

3/4 c All-purpose flour
1 ts Double-acting baking powder
1/4 ts Baking soda
1/2 ts Salt
2 tb Cold unsalted butter, cut
-into bits
1/4 c Minced scallion, including
-the green part
1/3 c Plain yogurt

Into a bowl sift together the flour, the baking
powder, the baking soda, the salt, and freshly ground
pepper to taste and blend in the butter until the
mixture resembles coarse meal. Stir in the scallion
and the yogurt and combine the mixture until it just
forms a soft, sticky dough. Droop the dough by
heaping tablespoonsfuls onto a buttered baking sheet
and bake the biscuits in the middle of a preheated
425F oven for 12 to 15 minutes, or until they are
golden. Makes about 6 biscuits. Typed in MMformat by
Cindy Hartlin Source: Gourmet’s Short Order

—–

Summer Squash and Corn Chowder

Recipe By : Squash-A Country Garden Cookbook
Serving Size : 4 Preparation Time :0:00
Categories : Soups, Stews, Chowders Squash
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 slices bacon
1 small yellow onion — diced
1 small red bell pepper — diced
1 large can corn, white — drained
1 cup water
2 cups skim milk
1 teaspoon thyme
1 dash hot pepper sauce
4 small zucchini — diced
2 small squash, summer — diced
3/4 cup cream
2 small smoked trout fillets — skinned and flaked
1/2 teaspoon Worcestershire sauce

In soup pot over medium heat, fry bacon until crisp. Remove from pan and
blot bacon dry.

Over medium heat, using bacon drippings, saute onions and red pepper until
tender. Add corn, water, milk, thyme, and hot pepper sauce. Simmer
uncovered over medium-low heat for 10 minutes or until corn is tender.

Stir in zucchini and squash and continue simmering 20 minutes or until
veggies are soft.

Stir in cream, trout and Worchester sauce and heat through.

Ladle into serving bowls, season with salt pepper, and top with crumbled
bacon.

– – – – – – – – – – – – – – – – – –

FRENCH ONION SOUP – CATERING

Recipe By :
Serving Size : 25 Preparation Time :0:00
Categories : Soups Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 1/2 lb Onions, chopped
3 c Vegetable shortening
2 qt Water
1 tb Salt
1 t Pepper
3 qt Beef stock
25 ea Toast slices
1 1/2 c Parmesan cheese, grated

Simmer onions in shortening until light brown. Cover
with water and cook for 10 minutes in covered pan. Add
seasonings and beef stock. Cut slices of toast into
fancy shapes and place one in each soup plate. Pour
the hot soup over, sprinkle with cheese and serve.

Source: Chef’s Guide to Quantity Cookery – J. H.
Breland
: (c) 1947 Harper Brothers

– – – – – – – – – – – – – – – – – –

Indonesian Grilled Chicken with Green Onionyogurt Sauce

Recipe By : GRILLIN’ CHILLIN’ SHOW #GR3623
Serving Size : 1 Preparation Time :0:00
Categories : Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 chicken breasts whole
Ineonesian Marinade (recipe follows)
salt
freshly ground black pepper
Green Onion Yogurt Sauce (recipe follows)

Marinate chicken breasts for 1 hour. Grill for 5 minutes on each side or
until done. Serve with Green OnionYogurt
Sauce.
Yield: 4 servings

– – – – – – – – – – – – – – – – – –

Date: Fri, 08 Apr 94 16:43:48 EDT
From: “SUSAN B. WYLDER”

Title: Rotelle With Asparagus and Mushroom Sauce
Categories: Pasta, Low-fat, Fast food
Yield: 4 servings

8 oz Fresh mushrooms, trimmed, halved, if large, and sliced
1 Tb White wine
1 Garlic clove, crushed
12 oz Fresh asparagus, trimmed and cut into 1/2″ diagonals
Salt and freshly ground
-black pepper
2 T Fresh lemon juice
8 oz Rotelle pasta
2 T Minced red bell pepper

Combine the mushrooms, wine, and garlic in a medium skillet. Cook,
covered, over low heat until the mushrooms exude their juices, 5 to 7
minutes. Add the asparagus; cook, covered, 3 minutes. Uncover and
cook over medium-high heat, stirring until most of the liquid is
evaporated, about 3 minutes. Add salt, pepper, and lemon juice.

Meanwhile, cook the pasta in plenty of boiling, salted water until
al dente, about 10 minutes; spoon out 1/2 cup of the pasta cooking
liquid and add to the mushroom mixture. Drain the pasta. Toss the
pasta with the mushroom mixture and the red pepper.

Date: Wed, 02 Mar 94 07:09:12 CST
From: “S_FAGAN@TWU.EDU (THE ELF)”

SEASONED COUSCOUS

2 cups uncooked couscous
1 Tbsp. instant bouillon
3 tsp. dried parsley flakes
3 tsp. dried onion flakes
1 tsp. dried rosemary leaves, crushed
1/2 tsp. dried marjoram leaves
1/2 tsp. garlic powder
1/8 tsp. pepper

In a medium bowl, combine all ingredients. Mix well. Store in airtight
container. Makes 2 cups mix, enough for 8 servings.

To prepare: To make 2 servings, use 1/2 cup mix and 3/4 cup water. (Stir dry
mix before measuring.) Bring water to a boil in small saucepan. Stir in
couscous mix; remove from heat. Cover and let stand 5 minutes. Fluff with a
fork before serving.

Per serving: Calories 168
Fat 1 g.
No cholesterol
Sodium 380 mg.
Percent calories from fat 5

NOTE: This is my first try at posting a recipe. Being new at this, I hope it
fits the guidelines. The recipe came from a local paper. I found it to be
delicious and *quick*. Also, I used 2 parts water to 1 part mix- just boiled it
in the teakettle, measured, poured over couscous mix, covered it, let stand 5
minutes, ate. I found the added firmness was more to my taste.

WW-THREE BEAN SOUP

Recipe By : WEIGHT WATCHERS QUICK START COOKBOOK
Serving Size : 4 Preparation Time :0:00
Categories : soups and stews weight watchers
posted

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 teaspoons olive or vegetable oil
1/4 cup diced onion
1 garlic clove minced
1 cup each, thinly sliced zucchini and canned
italian tomatoes
8 ounces drained canned red kidney beans
(reserve liquid)
4 ounces each; drained canned chick-peas (garbanzo
beans) and small white beans (reserve
liquid)
1/2 teaspoon basil leaves
1/8 teaspoon each salt and pepper — * see note

In 2-quart saucepan heat oil over medium-high heat; add onion and garlic and
saute until onion is softened, about 3 minutes. Add zucchini and cook,
stirring constantly, until tender, about 5 minutes. Stir in tomatoes, beans,
1 cup reserved liquid, and the seasonings and bring to a boil. Reduce heat
and let simmer for 10 to 15 minutes.

Each serving provides: 2 protein exchanges; 1 1/8 vegetable exchanges; 1/2 fat
exchange
Per Serving: 240 calories; 14 g protein; 4 g fat; 40 g carbohydrate; 444 mg
sodium (estimated) ; 0 mg cholesterol

– – – – – – – – – – – – – – – – – –