CHOCOLATE CHIP BANANA MUFFINS

Recipe By :
Serving Size : 9 Preparation Time :0:00
Categories : Muffins Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c All purpose flour
1 c Sugar
4 ts Baking powder
1 t Cinnamon
1 t Salt
2 c Milk
1 c Mashed banana (approximately
-3)
1/2 c Butter, melted
2 Whole eggs
6 oz (1 cup) semi sweet chocolate
-chips
3/4 c Finely chopped nuts (or
-substitute)
1 c Raisins

Preheat oven 400 degrees

Combine flour, sugar, baking powder, cinnamon and
salt; make a well in center. In another bowl combine
milk, bananas, butter and eggs; add to well in the dry
ingredients. Add chips and 1/2 c nuts, stir until dry
ingredients are just moistened.

Spoon mixture into greased or paper lined muffin cups.
Filling each one 3/4 full. Sprinkle approximately 1
tsp chopped nuts over each muffin.

Bake 18-20 minutes Cool 5 minutes, and then remove
from pans.

Makes 9 3″ muffins

NOTE: this is made for the JUMBO muffin tins.

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CRANBERRY-ORANGE MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Muffins Low-Cal

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 c Natural bran
3/4 c Flour
1/2 c Sugar (Diabetic try 1/4 cup)
1 1/2 ts Cinnamon
1 t Baking powder
1 t Baking soda
1 1/3 c Cranberry sauce
1 Egg, lightly beaten
1/3 c Soured milk (1/2 tb lemon j)
1/4 c Vegetable oil
1 t Grated orange rind

You may use commercial or home made cranberry sauce
but not artifically sweetened sauce (muffins will not
rise.) . Original recipe in The Lighthearted Cookbook
by Anne Lindsay published in 1988 in Canada used
whole-wheat flour, and 1/2 cup buttermilk or low-fat
plain yogurt rather than sour milk.

1/12 original recipe – 156 calories, 1 starch, 1 fat,
1 fruit choice 5 grams fat, 2 grams protein, 27 grams
carbohydrate, 23 mg cholesterol, 126 mg sodium NOTE:
listed ingredients variations would be slightly
different.

Preheat oven to 400 F and spray at least 12 muffin
cups lined with paper baking cups. Low-fat muffins
tend to stick even to non-stick pans.

Measure 1/2 tbsp lemon juice in a measuring cup, fill
to about 1/4 cup mark with fluid milk and add some
skim milk powder to make it a little thicker. Set
aside.

Combine dry ingredients in a bowl.

Add remaining ingredients of your choice and stir
until they are just combined. Bake about 20 minutes
or until lightly browned and firm to the touch.
Adjust time if muffins are made smaller.

VARIATIONS, substitute for cranberry: Banana-Date –
use 1 cup mashed banana and 1/2 cup dates or raisins.
If 2 bananas are not quite 1 cup, concentrated orange
juice or orange/pineapple may be added. (Tested Jan 94
by Elizabeth Rodier, family member ate 2 warm ones.)

Apple-Raisin – 1 cup applesauce plus 1/2 cup raisins,
or coarsely chop an unpeeled apple in a food processor.

Zucchini – 1 cup grated unpeeled zucchini plus 1/2 cup
raisins.

May be made as 16-18 small muffins or 9 inch square
cake cut in the desired number of pieces. For a
diabetic meal plan, reduce the amount of sugar to 1/4
cup or 1 tsp. per serving (recommended guideline of
American Diabetes Assoc.)

This recipe is typical of healthy heart recipes with
reduced sodium, cholesterol and fat but more sugar
than a typical diabetic recipe.

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Title: CROCK POT VENISON STEW
Categories: Wild game
Yield: 6 servings

2 lb Venison cubes
2 tb Oil
3 Stalks celery, diced
1/2 c Chopped onion
2 Cloves garlic, minced
1 tb Parsley, chopped
1/2 c Water
1/2 c Dry red wine
1 c Tomato sauce
Salt and pepper to taste
Oregano
Basil

Brown meat in oil. Place celery and onion at the bottom of the crock
pot. Add browned meat and remaining ingredients. Cook on low for 7-10
hours.

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Greek Burgers

Recipe By: July/96
Serving Size: 4
Preparation Time: 0:00
Categories: Sandwiches Beef Main Dish Barbecue

Amount Measure Ingredient Preparation Method
1 pound ground lamb
1 tablespoon dijon mustard
1 tablespoon lemon juice
1 tablespoon onion minced
1 clove garlic minced
1/2 teaspoon dried rosemary crushed
1/2 teaspoon salt or to taste
1/4 teaspoon pepper
4 hamburger buns hard rolls or pitas
sliced cucumbers for garnish
sliced tomatoes for garnish
ranch salad dressing for garnish

In a medium bowl, combine the all ingredients EXCEPT the buns and
garnishes; mix well. hape into four patties. Pan-fry, grill or broil
until no longer pink. Serve on buns with cucumbers, tomatoes and
ranch dressing, if desired.

STRAWBERRY OR RASPBERRY CUSTARD TART

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–ALMOND CRUST—–
1/4 c Almonds, slivered
1 1/2 c Flour, all purpose
1/4 ts -Salt
3 tb Brown sugar — firmly packed
1/2 c Butter — cold, unsalted
-1 stick, cut into small
-pieces
1 lg Egg — cold
1/2 ts Vanilla extract
1/4 ts Lemon zest — freshly grated
—–CUSTARD CREAM—–
4 lg Egg yolks
4 tb Flour, all purpose
3 tb Sugar
2 c Half and half
1/2 ts Vanilla extract-
—–TOPPING—–
Strawberries Raspberries
-hulled to cover surface of
-tart
—–GLAZE—–
1/2 c Red currant jelly
1 t Lemon juice

CRUST: Finely grind almonds in a food processor with an on/off mixture
with a rolling pin until as finely ground as possible. Add flour,
salt and brown sugar to processor and blend, or combine ground
almonds, flour, salt, and brown sugar in a bowl and stir to blend.
Add butter and process or work with the fingertips until mixture
ressembles coarse crumbs. In a small bowl beat egg lightly. Stir in
the vanilla and lemon zest. With processor on, add egg mixture to the
dough through feed tube and process until dough forms. Pat dough into
a ball, wrap in plastic wrap and chill in refrigerator for at least
30 minutes. Remove dough from refrigerator. Press in 10 inch tart pan
(with removable bottom), patting in even minutes before baking.
Bake line with foil for 15 minutes, remove foil and bake a further 20
to 30 minutes empty.
CUSTARD CREAM: In a medium mixing bowl, beat egg yolks and sugar
until pale yellow and thick. Beat in 4 tbsp all purpose flour. Heat
half-and-half in medium sized non reactive saucepan over low heat
until small bubbles form around edges. Remove from heat and pour a
small amount of hot mixture into egg yolk mixture, whisking
constantly. Add remaining half and half mixture, whisking. Pour
mixture back into pan on heat, lower heat and cook it, stirring for
5-7 minutes. Add vanilla, let the mixture cool and chill it, covered
(use plastic wrap) until needed.
ASSEMBLY: Spread Custard Cream even over fully baked almond crust.
Arrange hulled strawberries or raspberries in concentric circles,
stem ends down, over pastry cream. Melt red currant jelly with 1 tsp
lemon juice and brush the glaze gently over the fruit.

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Chili with Beans

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 package Pinto beans
2 pounds Chili meat OR
4 pounds Lean beef sirloin — chopped
In 1/2 inch cubes
1 pound Low-fat turkey sausage
1 cup Onions — chopped
1 tablespoon Garlic powder
1 tablespoon Red cayenne pepper
2 cans Tomato sauce
3 tablespoons New Mexico (or other hot)
Chili powder
1 teaspoon Dried oregano
2 tablespoons Ground cumin
1 tablespoon Vegetable oil
1 teaspoon Louisiana (or Tobasco) Hot
Sauce
1 can Jalapenos — chopped
1/2 tablespoon Salt

Wash beans in colander and soak overnight. Wash again next day, and place in
large chili pot. Cover with water about 1/2 to 3/4 inch over beans; simmer,
covered, for about 2-1/2 hours or until done. If substituting beans with the
lean beef sirloin, brown the meat 1 pound at a time, preferably in a non-stick
skillet without any oil. Place the meat in large chili pot. You will also need
1 more 12 ounce can of tomato sauce and 1 to 2 10 ounce cans of fat-skimmed
beef stock. You will add the extra can of tomato sauce and the can of beef
stock in the next paragraph of directions. Brown meat and place in large
saucepan.
Add all of the other ingredients and spices. Mix well.
Simmer, covered, for 1 hour. When beans are done, add contents of saucepan to
chili pot and simmer for 30 to 45 minutes. Makes 15 to 20 servings, 225
calories each (205 with out the oil). Salt and pepper to taste.

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Title: Spaghetti Sauce with Meat
Categories: Sauces, Canning
Yield: 9 pints

30 lb Tomatoes
2 1/2 lb Ground beef or sausage
5 Garlic cloves; minced
1 c Chopped onions
1 c Chopped celery
-OR- green peppers
1 lb Fresh mushrooms, sliced
-(optional)
4 1/2 ts Salt
2 tb Oregano
4 tb Minced parsley
2 ts Black pepper
1/4 c Brown sugar

Yield: About 9 pints

Procedure: To prepare tomatoes, follow directions for Spaghetti Sauce
Without Meat. Saute beef or sausage until brown. Add garlic, onion,
celery or green pepper and mushrooms, if desired. Cook until vegetables
are tender. Combine with tomato pulp in large saucepan. Add spices,
salt, and sugar. Bring to a boil. Simmer, uncovered, until thick enough
for serving. At this time initial volume will have been reduced by
nearly one-half. Stir frequently to avoid burning. Fill jars, leaving
1-inch headspace. Adjust lids and process according to the
recommendations in Table 1 or Table 2 depending on the method of canning
used.

Table 1. Recommended process time for Spaghetti Sauce With Meat in a
dial-gauge pressure canner.

Style of Pack: Hot. Jar Size: Pints, Quarts.
Process Time: 60 minutes for Pints, 70 minutes for Quarts.
Canner Gauge Pressure (PSI) at Altitudes of 0 – 2,000 ft: 11 lb.
2,001 – 4,000 ft: 12 lb.
4,001 – 6,000 ft: 13 lb.
6,001 – 8,000 ft: 14 lb.

Table 2. Recommended process time for Spaghetti Sauce With Meat in a
weighted-gauge pressure canner.

Style of Pack: Hot. Jar Size: Pints, Quarts.
Process Time: 60 minutes for Pints, 70 minutes for Quarts.
Canner Gauge Pressure (PSI) at Altitudes of 0 – 1,000 ft: 10 lb.
Above 1,000 ft: 15 lb.

===========================================================
* USDA Agriculture Information Bulletin No. 539 (rev. 1994)

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Homemade Mexican Meat Mix

Recipe By : _Make-A-Mix_ by Eliason, Harward Westover
Serving Size : 1 Preparation Time :0:00
Categories : Homemade Convenience Mixes Meat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 pounds beef roast — OR
5 pounds combination of beef and pork roasts
3 onions — chopped
1 can chopped green chilies — 4 ounces
2 cans green salsa — 7 ounces each
1/4 teaspoon garlic powder
4 tablespoons unbleached flour
4 teaspoons salt — or to taste
1 teaspoon ground cumin

Preheat oven to 275°. Place the meat in a large roasting pan or Dutch ov
en. Do NOT add salt or water. Cover with a tight lid and roast for 8-10 h
ours, or until well done. (Alternate method: Cook with 1 cup of water for
35-40 minutes in a pressure cooker.)
Drain meat, reserving juices. Cool meat; remove any bones. Shred meat and
set aside.

Spray a large skillet with nonstick cooking spray. Saute onions and green
chilies for 1 minute. Add salsa, garlic powder, flour, salt and cumin. Re
duce heat and cook for 1 minute. Stir in reserved meat and meat juices. C
ook for 5 minutes until thickened. Cool completely.

Put about 3 cups of meat mixture into each of three 1-quart freezer contain
ers, leaving 1/2″ space at the top. Seal and label container with date and
contents. Freeze. Use within 6 months.

Makes about 9 cups of Homemade Mexican Meat Mix.

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ORIENTAL PASTA SALAD

Recipe By : the California Culinary Academy
Serving Size : 5 Preparation Time :0:30
Categories : Salads Salad Dressing

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
24 ounces frozen tortellini
6 tablespoons rice vinegar
3 1/2 tablespoons soy sauce
1 large garlic clove — minced
2 tablespoons minced fresh ginger
1 1/2 teaspoons sugar
3/4 teaspoon dried hot red pepper flakes
3/4 teaspoon dry mustard
1/4 teaspoon Five Spice powder
1/4 cup sesame oil
1/2 large red bell pepper — finely diced
1/3 cup green onions — chopped
3 ounces snow peas — cut diagonally
1 medium carrot — cut into 2″ strips
Chinese (Napa) cabbage
-or spinach leaves

1. Cook tortellini according to package directions. Drain well and place in a
large bowl.

2. Combine 4 tablespoons vinegar, 3 tablespoons soy sauce, garlic, ginger,
sugar, red pepper flakes, dry mustard, and Five Spice powder in a small bowl.
Whisk in oil.

3. Toss warm tortellini with dressing. Toss in red bell pepper, green onion,
snow peas, and carrot. Add more vinegar and soy sauce to taste, if desired.

4. Line a serving platter or individual serving plates with cabbage or
spinach leaves. Arrange salad over greens. Serve at room temperature.

* Timesaver Tip: Recipe can be made up to 1 day ahead and refrigerated. Bring
to room temperature before serving.

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NOTES : This pasta salad is refreshing on a warm summer day. The crisp
vegetables and soft tortellini are a wonderful combination.
Nutr. Assoc. : 5315 0 0 0 3366 0 4714 0 1016 0 0 0 0 0 0 0

Title: CASHEW “WHIPPED CREAM”
Categories: Vegetarian
Yield: 2 servings

1 c Raw cashews or cashew pieces
1 c Water
1 c Sunflower oil
4 tb Maple syrup or other
-sweetener
1/2 ts Vanilla extract
Pinch of salt

Blend cashews and water to form a thick cream. Slowly add to the oil in a
fine stream. The cream will get very thick. If necessary, add additional
oil until desired density is reached. Blend in maple syrup, vanilla nd
salt. Chill and serve. Yields 2.5 cups.

DEEANNE at 14:52 EDT

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