CINNAMON APPLE MINCE MUFFINS

Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Breads Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Unsifted flour
1/3 c Sugar
1 tb Baking powder
1/2 ts Ground cinnamon (or more)
1/2 ts Salt
1 Egg
3/4 c Apple juice
1/3 c Vegetable oil
1 1/3 c Ready-to-use mince filling
1 c Apples, chopped fine

Preheat oven to 400 F. Grease 18 muffin cups or
line with paper baking cups. In large bowl, combine
all ingreds.; stir only until all ingreds. are
blended. Spoon equal portions into prepared muffin
cups. Bake 18 to 20 min. or until lightly browned.
Cool 1 min. Remove from muffin cups. Top with Apple
Cinnamon Glaze. Serve warm.

APPLE CINNAMON GLAZE: In small bowl, mix 3/4 c.
confectioners sugar, 1/8 ts. ground cinnamon, and 5 to
6 ts. apple juice. Drizzle over warm muffins.

Hint: Use ice cream scoop (or #20 food scoop) to
fill muffin cups. Makes life much easier.

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ROASTED VEGETABLE SOUP WITH GARLIC (VEGAN)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Prodigy
Dec.

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lg Eggplant, halved lengthwise
2 lg Yellow onions — quartered
1 x Olive oil
1 lg Sweet red pepper — cored, see
— quartered
3 Plum tomatoes — halved
3 Cl Garlic
1/2 ts Dried thyme — crumbled
1/2 ts Dried basil — crumbled
1/4 ts Salt or to taste
1/8 ts Black pepper
6 c Stock

: Perheat oven to 400 f. Arrange the eggplant and
onions in a large shallow baking pan, brush the cut
sides with 1 1/2 teaspoons of the oil, and bake for 20
minutes. Add the red pepper, tomatoes and garlic to
the pan; brush the cut sides with the remaining 1 1/2
teaspoons of oil. Sprinkle the thyme, basil, salt and
black pepper over the vegetables and bake 20 minutes
more or until tender.

: Set aside the red pepper and 1 eggplant half.
Chop the remaining half eggplant, onions, tomatoes,
and garlic and transfer them to a large saucepan. Add
the stock, bring it to a boil, then lower the heat and
simmer the mixture, stirring occasionally, for 20
minutes. Meanwhile, peel the red pepper and dice the
pulp. Dice the reserved eggplant.

: In a food processor or blender, working in
batches if necessary, whirl the cooked mixture until
pureed. Return the puree to the saucepan and stir in
the diced eggplant and red pepper. Simmer the soup for
5 minutes or until heated through. Makes 6 1 1/2 cup
servings. Per serving: cal 107, fat 3g, sodium 232mg,
chol 0mg, cal from fat 25.4% from: Reader’s Digest
Live Longer Cookbook :

D/L from Prodigy 12-14-94. Recipe collection of Sue
Smith. 1.80á

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Title: TEX-MEX CORN MACARONI
Categories: Vegetarian, Vegan, Main dish, Pasta, Tex-mex
Yield: 6 servings

1 lb Corn macaroni (found in
-natural food stores)
2 tb Vegetable oil
1 Onion; chopped
3 Garlic cloves; minced
1/2 c Chile peppers, green; peeled
-and chopped (frozen or
-canned)
2 Green peppers; chopped
1 tb Chili powder
1 ts Oregano, dried
2 c Tomatoes, fresh; chopped
1 c Corn kernels, fresh or
-frozen

Cook pasta in boiling water according to package
directions. Saute onion and garlic in oil over
medium-high heat in large skillet about 5 minutes, or
until tender. Add both types of peppers and cook an
additional 3 minutes, stirring. Add chili powder,
oregano, tomatoes, and corn and cook another 5
minutes. stirring occasionally. Drain pasta and add to
vegetables in large pan. Cook over low heat until warm.

Total calories per serving: 310. Fat: 6 grams

Source: Vegetarian Journal, Sept. – Oct 1993/MM by
DEEANNE

—–

Bell Peppers Stuffed With Green Chile, Corn, And Hominy

Recipe By : CHEF DU JOUR CRESCENT DRAGONWAGON SHOW #DJ9340
Serving Size : 1 Preparation Time :0:00
Categories : Tvfn

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Teaspoons Sweet Pepper Oil (left over from prepping
peppers)
1 onion — diced
1/2 Teaspoon cumin seed
2 Cups corn kernels — either thawed
frozen kernels, or cut from 3 to 4 cobs
1/2 Cup white posole (hominy) corn — canned, well
drained
1 Tablespoon diced — canned green chile
or charred, peeled, seeded Poblamo chile
1 pressed clove of garlic
2 Tablespoons vegetable stock — if you have it on
hand, or water, if you don’t
1 Teaspoon cornstarch
Salt and freshly ground black pepper to
taste
3 Large green bell peppers — prepared for
stuffing

Over medium heat, in Pam sprayed or nonstick skillet, heat the oil. Add onion
and saute about 2 minutes, or until onion is starting to give off an aroma.
Add cumin seed, and saute another 2 to 4 minutes, or until onion is beginning
to wilt and seeds are fragrant. Add corn, and stir another 3 minutes. Add
posole, green chile, garlic and 1 tablespoon of vegetable stock.
Dissolve cornstarch in the remaining tablespoon of stock, and stir into the
skillet. The filling will quickly thicken just enough to stick together
somewhat, as if glazed. Taste for seasoning, and pile into pepper halves.
Yield: 6 stuffed pepper halves
How to Prepare a Bell Pepper for Stuffing:
First, I never cut off the top and scoop down into the pepper, making a
single, upright, tall, deep stuffing vessel; to me, this method gives too high
a percentage of filling to pepper. And, because so little filling surface is
exposed to the oven heat, the result’s too soggy for me.
Instead, start by halving large green, red, yellow, or purple sweet bell
peppers vertically, right down the middle through the stem. The vertical
halving, in addition to solving the sog problem, makes for a pretty
presentation on the plate and also means you can get two servings from a
single pepper (although if you’re using the pepper as a centerpiece instead of
a component, you might consider both halves to be one serving).
With a paring knife, cut out any residual chunk of white fiber and remove any
seeds or the miniature internal peppers that are sometimes formed.
Pam a skillet, and film the surface with olive oil 2 or 3 tablespoons. Turn
the heat up and get the skillet quite hot. Place the peppers, cut sides down,
in the hot oil. There will be great sizzling and carcinogen ignore it. Let the
peppers sear about 3 to 4 minutes. Then, using a pair of long handled tongs,
flip the peppers over and let sear another 3 to 4 minutes. What you want to do
is soften the peppers slightly not much, just enough to take the raw edge from
them and brown them in spots.
Remove the peppers from the oil, and immediately drain them on paper towels,
wiping them well to remove any traces of oil. Then, once the oil has cooled,
pour it into a bottle or jar. You’ll notice it has taken on both the color and
fragrance of the peppers. Use this Sweet Pepper Oil in the filling recipe, and
hoard the leftovers, refrigerated, for a nice note in any stir fry that
contains peppers, or as an addition to salad dressings.

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CROCKPOT ROUND STEAK WITH RICH GRAVY

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 lb Round steak
10 1/2 oz Cream of mushroom soup
1 1/2 oz Pkg onion soup mix
1/4 c Water

Cut steak into 5 to 6 serving size pieces. Place in crock-pot. Add dry
onion soup mix, water, and condensed mushroom soup. Cover and cook on
low for 6 to 8 hours. Excellent when served with mashed potatoes…
Makes 5 to 6 servings…….

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Title: Biscochitos
Categories: Polkadot, Lisa, Cookies
Yield: 4 Dozen

3 c All-purpose flour
2 ts Anise seed
1/2 ts Baking powder
1/2 ts Salt
1 c Shortening or butter
3/4 c Sugar, divided
1 Egg
1/4 c Orange juice
2 ts Ground cinnamon

Preheat oven to 350F.

Combine flour, anise seed, baking powder, and salt in medium bowl; set
aside. Beat shortening in large bowl of electric mixer on medium
speed until creamy. And 1/2 cup sugar; beat until fluffy. Blend in
egg. Gradually add flour mixture alternately with orange juice,
mixing well after each addition.

Divide dough in half; roll out one portion at a time on lightly
floured surface to 1/4 inch thickness; cover remaining dough to
prevent drying. Cut out cookies with fancy cookie cutters 2 to 2 1/2
inches in diameter. While cutting cookies, add scraps to remaining
dough. If dough becomes too soft to handle, refrigerate briefly.

Place cookies 1 inch apart on ungreased cookie sheet. To prepare
cinnamon topping, combine remaining 1/4 cup sugar and cinnamon;
lightly sprinkle over cookies.

bake 8 to 10 minutes or until edges are lightly browned. Cool on
racks, then store in airtight container.

Makes 4 to 5 dozen cookies.

From “Favorite Brand Name Cookie Collection”

* The Polka Dot Palace BBS 1-201-822-3627. Posted by LISA

MMMMM

Crockpot Old Fashioned Vegetable Beef Soup

1 pound beef short ribs, trimmed of all visible fat
2 quarts water
1 teaspoon salt
1/2 teaspoon celery salt
1 small onion, chopped
1 cup diced carrots
1/2 cup diced celery
2 cup diced potatoes
1 pound can whole kernel corn, undrained
1 pound can diced tomatoes and juice

Combine meat, water, salt, celery salt, onion, carrots, and celery in
crock pot. Cover; cook on low 4 to 6 hours. Debone meat, cut into
bite sized pieces, and return to pot. Add potatoes, corn, and
tomatoes. Cover and cook on high 2 to 3 hours.

Makes 8 to 10 servings.

Title: Paintbrush Cookies
Categories: Cookies, Kids, Heritage
Yield: 1 servings

1/3 c Shortening; soft
1/3 c Sugar
1 Egg
2/3 c Honey
2 3/4 c Flour
1 ts Baking soda
1 ts Salt
Egg yolk paint:
1 Egg yolk
1/4 ts Water
Food colouring

Fat grams per serving: Approx. Cook Time: :10
Preheat oven to 375F. Roll out dough using floured pastry cloth.
Roll to 1/4″ thickness. Cut into different shapes using cookie
cutters. Set on greased baking sheet. Paint designs with egg yolk
paints. (Blend egg yolk and water. Divide among several custard cups.
Add different food colouring to each cup. Paint designs using small
paintbrushes. If egg yolk, thickens while standing, add few drops
water.) Bake 8-10 minutes at 375F. For clear colours, do not let
cookies brown.
a recipe from my childhood.
MAKES: 5 DOZEN COOKIES

MMMMM

MANGO-DATE CHUTNEY

Recipe By :
Serving Size : 7 Preparation Time :0:00
Categories : Preserves Relishes
Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 lg Mangoes
3 c Sugar
3 c White vinegar
1 ea 3″ piece ginger, grated
1 ea Garlic clove, chopped
4 ea Serrano chiles
2 ea Cinnamon sticks
1 c Dates, chopped
1 c Golden raisins
1 t Salt

Peel the mangoes, cut off the flesh and dice into
1-inch pieces.

Combine the sugar and vinegar in a large saucepan and
bring to a boil. Add the mangoes and the remaining
ingredients to the sugar mixture and bring to a boil.
Reduce the heat to a medium simmer and cook uncovered
for 45 minutes to 1 hour, or until the mixture has
reduced a little and is thickened. Remove the
cinnamon.

Ladle into warm jars cleaned by the dishwasher method,
leaving 1/4-inch space for expansion. Secure with
lids washed and heated according to directions. Place
warm jars in boiling water in large stock pot or
canner, being sure water covers the tops by about 2
inches. Boil 10 minutes.

Remove from the water and set on board or towel to
cool. Store in cool place until ready to label and
deliver.

“Dallas Morning News”, Food section 19 July 1995,
Posted by Paul MacGregor

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ELDERBERRY SYRUP TART (BERN)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–FILLING—–
2 1/2 dl Elderberry syrup
25 g Cornflour
80 g Ground hazelnuts
—–SHORTCRUST PASTRY—–
250 g Flour
125 g Butter
1 Egg
1 pn Salt
1/2 dl Water
—–TO FINISH—–
1 Egg yolk
—–SERVING—–
2 dl Whipped cream — slightly
– sugared

(Units: 100 g ó 1/2 oz; 1 dl ó 1/2 fl oz ò/5 cup; 180 oC ó50 oF;
200 oC ô00 oF; 230 oC ô50 oF; 250 oC ô75 oF; 2.5 cm ñ inch)

Make the shortcrust pastry. Line a flan tin with half the pastry and prick
the base with a fork.

Boil the elderberry syrup and cornflour, then slightly reduce for 15
minutes and leave to cool.

Sprinkle the ground hazelnuts on top of the pastry base and then pour in
the cooled thickened syrup.

Cover with the rest of the pastry and use the egg yolk to seal the edges
thoroughly and to brush over.

Bake for 50 minutes at 180 oC.

Serve warm with the sweetened whipped cream.

Culinary Art and Traditions of Switzerland, Pro Gastronomia, 1992

Typed for you by Rene Gagnaux @ 2:301/212.19 (or 2:301/707.20)

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