TORONTO BRAN MUFFINS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/4 c Hot milk
3 ea Eggs
2 tb Oil

Combine cereal with hot milk in a 1-1/2 quart mixing
bowl and let it stand about 10 minutes—or until the
cereal has absorbed all of the milk. With the electric
mixer on high speed, beat in the oil and eggs till
completely blended. Remove the beaters. Switch to
a sturdy spoon and dump in the cake mix, stirring
only to moisten all of it thoroughly—but don’t
overmix or overbeat or the muffin texture will be
heavy and tough. The batter will be a bit lumpy. Cover
the bowl and let the batter stand 15 minutes while you
preheat the oven to 400 F, and grease 12 muffin tin
wells in Crisco, evenly. Divide batter equally between
the 12 wells. If you are using cupcake tin wells, you
will have 15 muffins. Bake at 400 for 20 to 25
minutes, or till golden brown. Wipe tops of each
while still warm in softened butter or margarine.

– – – – – – – – – – – – – – – – – –

BRAISED LETTUCES

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Olive oil
1 Head escarole
2 Belgian endives
1 Boston lettuce
2 tb Minced garlic
1 t Ground coriander
1/2 ts Thyme
1/2 ts Rosemary
1 c Water
2 tb White wine vinegar
1/4 c Whipping cream

PREHEAT OVEN TO 350F. TRIM and discard the outer leaves from the escarole,
leaving the lighter green center. Cut in half from root to tip. Trim and
discard any discolored outer leaves of endive and Boston lettuce and cut
them in half from root to tip. Heat the olive oil in a large skillet over
medium heat and add the lettuces. Cook until golden on both sides. If
lettuces don’t fit in the skillet, perform this operation in batches. Add
garlic, coriander, thyme, rosemary, water and vinegar, cover, place in oven
and cook 15 minutes. Transfer the skillet to the stove top and remove the
lettuces. Let cool on a plate. Press the lettuces and add any braising
liquid to the skillet. Add the cream and cook until the liquid becomes
saucelike. Pour into a bowl and let cool. To serve, cut halves of Boston
lettuce and escarole in half. Arrange all lettuces on a platter and pour
the sauce over the top.

– – – – – – – – – – – – – – – – – –

Old Fashioned Chocolate Icing

Recipe By : David Gammon
Serving Size : 1 Preparation Time :0:00
Categories : Icings and Glazes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 squares chocolate
or
3 tbsp. cocoa
2 cups sugar
1 tbsp. Karo syrup or other syrup
1 small can evaporated milk
1/2 stick margarine or butter
1 tsp vanilla

Combinge chocolate, sugar, syrup and milk. Mix well, and cook with candy
thermometer to 232 degrees. Add in butter and vanilla.

DO NOT STIR!! Let it cool to 130 degrees, then beat well.

This is the recipe used by the lady who made all the birthday cakes and
special occasion cakes in our community in eastern North Carolina for
years. It’s worth the effort.

– – – – – – – – – – – – – – – – – –

Title: MAPLE NUT BUTTER
Categories: Spreads, Desserts
Yield: 1 servings

1/4 c To 1/3 c Hazelnuts, walnuts,
-or pecans 1/2 C Butter
1/4 c Oil
1/4 c Maple syrup
1/4 c Noninstant powdered milk

MAPLE NUT BUTTER

Roast nuts. Chop fine. Process butter, syrup, oil, and milk until smooth.
Add nuts and pulse. Store refrigerated.

Makes 1 1/3 C.

(Make honey-peanut with 3 Tbsp. honey and no maple syrup)

—–

Title: CURRIED SPINACH, WALNUT ORANGE SALAD
Categories: Salads, Oriental, Vegetarian
Yield: 6 servings

1/2 c Golden raisins
10 oz Spinach, torn
3 ea Scallions, chopped
1 lg Orange, diced
1/2 c Walnuts
1/3 c Olive oil
3 tb White wine vinegar
1 ts Sugar
1/2 ts Cumin
1/2 ts Madras curry powder
Chutney to taste, see recipe
— below
Salt pepper
Pita halves

——————-GINGER-RAISIN CHUTNEY——————-
1 1/2 c Ginger, chopped
1 ea Green chili, seeded, chopped
3 tb Red wine vinegar
2 tb Golden raisins
1 ds Salt

Soak raisins in boiled water until they are plumped.
Drain dry with paper towels.
Combine spinach, scallions, orange, walnuts raisins
in a large salad bowl. Whisk together the olive oil,
vinegar, sugar, cumin, curry powder, chutney (see
directions below), salt pepper. Pour dressing over
the salad toss gently to coat. Serve immediately
surrounded by warm pita halves.
CHUTNEY: Combine all ingredients in a blender.
Process until smooth. Add a littel water if necessary
to make a smooth paste. Chill in the refrigerator.
Keeps in the fridge for 1 week. Makes 1 cup.

—–

SWEET SOUR MUSTARD SAUCE

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Sugar
1 tb Flour
4 ts Dry Mustard
2 c Cream
2 Egg Yolks
1/2 c Vinegar

Combine the sugar, flour and dry mustard in the top of
a double boiler over ~NOT IN- boiling water. Mix the
cream and the egg yolks. Gradually add to the mustard
mixture. Cook until thickened. Gradually stir in the
vinegar.

– – – – – – – – – – – – – – – – – –

Chicken and Roasted Pepper Soup

Recipe By : Taken from: Betty Crocker Soup, Stew, Chili #76 Jan.
199
Serving Size : 4 Preparation Time :0:00
Categories : Poultry Soups
Theme Week Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Ingredients:
1 whole chicken breasts without skin — , and boned
2 large red bell peppers — roasted
1 medium onion — chopped (1/2 cup)
2 cups chicken broth
2 tablespoons lime juice
1 tablespoon cilantro — chopped fresh
1/2 teaspoon salt — optional
1/4 teaspoon pepper
2 cloves garlic — crushed
1 cup jicama — cubed

Directions:
Set oven control to broil. Place chicken on rack in broiler pan. Place
broiler pan so top of chicken is 5 to 7 inches from the heat. Broil
chicken 15 minutes, turning once, until done. Cut into 1/4 inch
strips.
Place peppers and onion in blender or food processor. Cover and blend
until smooth.

Heat pepper mixture, broth, lime juice, cilantro, salt, pepper and
garlic
to boiling in 2 quart saucepan; reduce heat. Simmer 15 minutes. Stir
in
chicken and jicama. Heat until hot.

Serves 4

– – – – – – – –

– – – – – – – – – – – – – – – – – –

NOTES : Calories 135, 17g Protein, 10g Carbohydrate, 3g Fat, 35mg
Cholesterol, 690mg Sodium, 430mg Potassium.

Fried Ice Cream2

Recipe By : MicroCookbook Cook’s Mexican Data
Serving Size : 4 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Quart Vanilla Ice Cream
1/2 Teaspoon Ground Cinnamon
1/2 Cup Sugar
1 Cup Cornflake Crumbs
Oil — for deep frying
1/4 Cup Honey
Whipped Cream
4 Maraschino Cherries

1. Let the ice cream stand at room temperature for about 5 minutes to
soften slightly.

2. Combine the cinnamon, sugar, and cornflake crumbs in a shallow
pan.

3. Using an ice cream scoop, make 4 large balls of ice cream. Roll
these balls in the crumb mixture to cover completely. Wrap in pieces
of aluminum foil and freeze for 5 hours.

4. Heat the oil to 450 F in a deep pan. As soon as it comes to heat,
uncover the ice-cream balls and deep-fry very briefly-about 2
seconds.Drain momen tarily and place in dessert dishes.

5. Top each ball with 1 tbs. honey, a little whipped cream, and a
maraschino cherry. Serveimmed iately.

– – – – – – – – – – – – – – – – – –

Suggested Wine: lt. or drk. w/lime wedge

NOTES : Submitted by Los Olivos, Phoenix, Tempe

Spooktacular Chocolate Cupcakes

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Cups all-purpose flour
2 Cups sugar
3/4 Cup cocoa
1 Teaspoon baking soda
1 Teaspoon salt
1/2 Teaspoon baking powder
3/4 Cup shortening
3/4 Cup buttermilk
3/4 Cup water
2 eggs
1 Teaspoon vanilla extract
Assorted candies (optional)
Peanut Butter Cream Filling:
2 3 Oz Package cream cheese — sofrened
2/3 Cup creamy peanut butter
1/4 Cup milk
1 Teaspoon vanilla extract
3 Cups powdered sugar

Heat oven to 350 degrees. Line muffin cups which are 2 1/2″ in diameter
with paper baking cups.

Stir together dry ingredients in a large bowl. Add shortening, buttermilk,
water, eggs and vanilla. Beat on low speed of electric mixer 30 seconds,
scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl
occasionally. Fill muffin cups 1/3 full with batter. Bake for 20 minutes
or until wooden pick inserted in center comes out clean. Remove from pan to
wire rack. Cool completely.

Prepare Peanut Butter Cream Filling: Beat cream cheese and peanut butter in
a large bowl until well blended. Add milk and vanilla; beat well.
Gradually add powdered sugar, beating until smooth. Add additional milk, 1
tsp. at a time, until desired consistency.

Place peanut butter cream filling into a pastry bag, fitted with a large
star tip. Insert tip into center of cupcakes; pipe filling into cupcake.
Remove tip from cake; garnish top with swirl of filling. Decorate with
candies if desired. Cover; refrigerate leftover cupcakes. Yields about 3
dozen cupcakes.

Source: Daily Breeze Food Section – October 26, 1994

– – – – – – – – – – – – – – – – – –

Title: Cream of Vegetable Soup
Categories: Soups/stews, Diabetic, Crockpot, Low-fat/cal
Yield: 4 servings

1 1/2 c Fine chop cooked vegetables 2 tb Melted margarine
3 1/2 c Fat-free chicken broth Salt to taste
1/4 c All-purpose flour Sprinkle of pepper,
optional

Use one or a combination of: asparagus, broccoli, carrots,
cauliflower, celery, mushrooms, onions, string beans.

Cook vegetables, drain well and chop into small pieces. Use within 30
minutes or refrigerate them.

Place broth in a saucepan and bring to a simmer over moderate heat.
Place flour, dry milk and melted margarine in a small bowl and mix
well to form coarse crumbs. Stir the flour mixture into the
simmering broth using a wire whip.

OR add the flour mixture to cold broth, cook and stir over moderate
heat to form a sauce. Cook and stir over moderate heat until mixture
is smooth and the starchy taste is gone. Add the vegetables to the
sauce and reheat to serving temperature. Taste for seasoning and add
salt and pepper. (Nutritive values are based on the use of commercial
broth with no added salt.) Serve hot. Makes 4 cups.

1 cup serving – 121 cal, 1 skim milk, 1 fat exchange 12 grams
carbohydrate, 5 grams protein, 6 grams fat, 1099 mg sodium.

Low-sodium diets: Use fresh or frozen vegetables cooked without salt,
low-sodium broth and salt-free margarine. Do not add salt.

Low-cholesterol diets: May be used as written.

Source: The High Fiber Cookbook for Diabetics by Mabel Cavaiani, 1987
Shared but not tested by Elizabeth Rodier Dec 93

Suggestions: Experiment with herbs or spices. A big fancy hotel is
serving Ginger Carrot Soup….maybe try 1/4 tsp to start.

MMMMM