BASIC OAT BRAN MUFFINS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads Quick

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 c AM Whole Wheat Pastry Flour
3/4 c AM Oat Bran
2 ts Non-alum baking powder
1/2 ts Cinnamon (optional)
3 tb Unrefined vegetable oil
3 tb Honey or maple syrup
3/4 c Soymilk, skim milk or water

Mix dry and liquid ingredients in separate bowls, then
combine and mix thoroughly. Fill 6 to 8 oiled muffin
tins full. Bake at 375 F. for 12 to 15 minutes.
Mini-muffins will rise better than regular muffins.

Source: Arrowhead Mills “Oat Bran Recipes” tri-fold
Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

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KHICHHARI

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main dish Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 oz Yellow split peas
1 tb Ghee
1 ea Onion, chopped
1/2 ts Whole coriander seeds
1/2 ts Whole cumin seeds
1 ea 1/2 inch piece ginger, slice
1 t Turmeric
1/4 ts Cayenne
4 oz Brown rice
1 ea Green chili, chopped
3/4 pt Water
1 ea Juice of half a lemon
2 ea Tomatoes, skinned chopped
Salt

Steep peas in boiling water for 1 hour. Drain rinse well.
In a large pot, heat oil fry onions spices for 4 minutes over a medium
heat.
Add split peas, rice green chili. Mix well. Pour on water lemon
juice. Add tomatoes, stir once cover. Simmer very gently for 40
minutes or until rice is soft. Season serve.

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RICE AND SAUSAGE STUFFING

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 c Pearl rice
3 c Chicken broth
1 t Rubbed sage
1 t Thyme leaves
1/2 ts Dry rosemary
1 1/2 lb Mild Italian sausage, casing
Removed, meat crumbled
1/2 c Raisins
3/4 lb Mustard greens, chopped
1 c Grated Parmesan Cheese

Conbine rice, broth, sage, thyme and rosemary and
cover and bring to a boil, then reduce heat and cook,
without stirring, until liquid is absorbed, about 15
minutes. Cook sausage on medium heat, stirring
occasionally, until lightly browned. Add the raisins
to the meat, stirring often, until they puff, then
remove the meat and raisins with a slotted spoon and
add to the rice. Add the greens to the sausage
drippings and cook, stirring often until the leaves
are wilted and bright green, about 8 minutes. Add the
greens, drippings and Parmesan cheese to the rice and
mix. This can be prepared the night before and kept
chilled prior to stuffing a 10-12 pound bird.

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BLUE CORN MUFFINS WITH CRANBERRIES

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Muffins Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 c Finely ground blue cornmeal
1 c Unbleached white flour
2 ts Baking powder
1 t Baking soda
pn Salt
1 Egg
1 Egg white
3/4 Skim milk
1/3 c Canola oil
1/2 c Honey or maple syrup
3/4 c Cranberries

Preheat oven to 350. Stir together dry ingredients.
In separate bowl, stir together liquid ingredients.
Mix liquid and dry ingredients until just combined;
batter will be lumpy. Stir in cranberries. Fill oiled
muffin tin (I use a veg. spray) about 3/4 full with
batter. Bake until toothpick comes clean, about 18-20
min.
Makes 10 muffins (I got 11).

Per serving: 208 cal, 4g protein, 8g fat (!), 30g
carbo, 17mg cholesterol, 211mg sodium, 1g fiber.

Source: Vegetarian Times

~- Gina Pasquale Email: pasquale@lanl.gov

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Chocolate Orange Mousse

Recipe By :
Serving Size : 12 Preparation Time :2:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
18 ounces semisweet chocolate — coarsely chopped
3/4 cup water
1 orange rind — grated
10 eggs — separated
1/2 cup almonds — chopped
1 ounce semisweet chocolate — grated

Melt chocolate with water on top of double-boiler then beat until smooth.
Add rind and cool to room temperature. Beat the egg yolks and add a little
at a time to the chocolate mixture, mixing well after each addition. Beat
egg whites until firm peaks form. Add a large dollop of the egg whites to
the chocolate misture and beat well. Add the nuts and beat well again. Fold
in the remaining egg whites then spoon into dessert glasses or a large
bowl. Refrigerate for at least 1 hour then serve with whipped cream
sprinkled wiht the grated chocolate.

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Per serving: 281 Calories; 18g Fat (53% calories from fat); 7g Protein; 29g
Carbohydrate; 151mg Cholesterol; 50mg Sodium

Title: FLAN ALMENDRA
Categories: Desserts
Yield: 1 servings

1/2 c Sugar
2 tb Water
1 c Milk
3 Eggs
3 Egg yolks
1 ts Vanilla
1 c Slivered almonds
1/4 c Sugar

Preheat oven to 350.

Heat sugar and water in small saucepan over medium heat. Heat and boil
until mixture caramelizes. Immediately, pour mixture into 9″ round cake
pan. Cool.

Combine rest of ingredients in a blender; process at high speed 1 minute.
Pour over caramelized sugar; cover pan with aluminum foil and place in
a large shallow pan. Pour hot water to depth of 1 inch into larger pan.
Bake for 55 minutes or until a knife inserted near center comes out
clean. Remove from water and uncover. Cool at least 30 minutes. Loosen
sides with knife and invert

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Title: Basic Hardtack
Categories: Snacks
Servings: 6

2 c Flour
1/2 tb Salt (optional)
1/2 tb Sugar (optional)
1/2 c Water

Basic HardTack

Mix flour, salt (optional), sugar (optional), and water. Using hands or
rolling pin, flatten dough on floured cloth until 1/4-inch thick. Score
with a knife if desired. Bake on cookie sheet in 350-degree oven for 30
minutes. Break into pieces as needed.

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Ham ‘n Cheese Broccoli Quiche

Recipe By : Pillsbury
Serving Size : 8 Preparation Time :1:00
Categories : Breakfast/Brunch One-Dish Meals
Pork/Ham/Sausage

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 refrigerated pie crust
1 cup milk
4 eggs — slightly beaten
1/4 teaspoon dry mustard
1/8 teaspoon pepper
1 cup cooked ham — cubed
1 1/2 cups Cheddar cheese — shredded
1 cup frozen broccoli flowerets — thawed
1 tablespoon onion — chopped

Prepare pie crust according to package directions for *filled one-crust pie*
using 9″ pie pan. Heat oven to 350F.

In medium bowl, combine milk, eggs, dry mustard, and pepper; set aside.
Layer ham, cheese, broccoli and onion in pie crust. Pour egg mixture over
ham, cheese and broccoli. Bake for 40 – 50 minutes or until knife inserted
in center comes out clean. Cool 5 minutes before serving.

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NOTES : Can substitute one 10-oz. pkg. frozen chopped broccoli for frozen
broccoli flowerets.
Can substitute any cheese of preference; Swiss suggested.

Hernekeitto (Finnish Split-Pea Soup)

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Finland Soup

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 Whole Allspice
6 c Water
2 c Dried yellow
-or green split peas
2 c Cubed fully cooked ham
Or
1 1/2 lb Smoked pork hocks
2 c Cubed potatoes
1 c Chopped carrots
1 sm Onion, chopped
1/4 ts Salt
Dash of pepper

1. Wrap allspice in cheesecloth and tie with string to form a spice bag
2. In a large saucepan, combine water, peas, ham, and allspice.
Bring to boil. Reduce heat. Cover and simmer for 1 hour. 3. Add
potatotes, carrots, onion, salt and pepper. Return to boiling. Reduce
heat. Cover and simmer for an additional 30 minutes. 4. Remove
spice bag. If using pork hocks, remove and cool slightly. When cool
enough to handle, remove meat from bones and coarsely chop. Discard
bones. Return meat to soup. Makes 8 to 10 servings. Source:
August 1992 issue of Midwest Living. If I did wrong by posting this,
please contact me privately. Please don’t embarrass me in front of
everyone. Sherry (dykes@leav-emh1.army.mil)

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Title: Pork and Chicken Wing Adobo with Spinach
Categories: Chinese, Pork, Chicken, Ceideburg 2
Yield: 4 servings

2 lb Chicken wings
1 1/2 lb Boneless pork
3/4 c Palm vinegar, distilled
-white vinegar or cider
-vinegar
3 tb Light soy sauce
6 To 8 garlic cloves, peeled
2 Shallots, chopped
1 ts Coarsely ground black pepper
1/2 ts Salt
2 Bay leaves
1 1/2 c Water
1 1/2 tb Vegetable oil
Fresh spinach, blanched
Hot cooked rice

One of my all time favorite things to eat…

There are many ways of preparing adobo. In this recipe, the sauce is
reduced to a rich savory glaze to coat the pork and chicken.

Cut chicken wings between the joints. Remove tips and save for
stock. Trim fat from pork. Cut meat into 1-inch cubes.

Combine the vinegar, soy sauce, garlic, shallots, pepper, salt and bay
leaves in a non aluminum saucepan; add wings and pork, toss well to
coat and let marinate for 1 to 3 hours.

Add the water to the saucepan; bring to a boil, reduce heat and
simmer for 20 minutes. Using a slotted spoon, remove the chicken and
set aside. Let pork cook for 20 minutes longer. Remove the pork.

Reduce the sauce over high heat to about 1 cup; strain into a bowl.
Spoon off fat.

Heat the oil in a skillet; add chicken and pork and saute until nicely
browned.

Heat the sauce, then combine with chicken and pork. Serve hot on a
bed of blanched spin- spinach and steamed rice.

Makes 4 servings.

PER SERVING: 770 calories, 78 g protein, 6 g carbohydrate, 46 g fat
(12 g saturated), 238 mg cholesterol, 1,253 mg sodium, 0 g fiber.

Joyce Jue, San Francisco Chronicle, 10/28/92

Posted by Stephen Ceideberg; October 29 1992.

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