EMPIRE STATE MUFFINS

Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Shredded unpeeled apples
1 1/3 c Sugar
1 c Chopped cranberries
1 c Shredded carrots
1 c Chopped pecans or walnuts
2 1/2 c Flour
1 tb Baking powder
2 ts Baking soda
1/2 ts Salt
2 ts Ground cinnamon
2 Eggs, lightly beaten
1/2 c Vegetable oil

In a large mixing bowl combine apples and sugar.
Gently fold in cranberries, carrots and nuts. In
another bowl combine flour, baking powder, baking
soda, salt and cinnamon. Mix well. Add to apple
mixture. Mix well to moisten dry ingredients. Combine
eggs and oil; stir into apple mixture. Fill 18
greased muffin tins 2/3 full. Bake at 375 degrees for
20-25 minutes. Cool 5 minutes before removing from
tins.

– – – – – – – – – – – – – – – – – –

Title: 651500 Spanish Roast
Categories: Spanish, Beef, Chocolate
Yield: 6 servings

4 lb Roast
-Flour
2 T Oil
1 lg Onion, sliced thin into
-rings
1 t Salt
1/2 t Black pepper
2 Whole cloves
1 T Vinegar
1 Whole bay leaf
1 t Cinnamon
2 T Catsup
2 c Water
2 oz Semi-sweet baking
-chocolate, grated

Flour roast. Brown in oil on all sides. Remove roast from pan and
set aside. Put onion rings into pot (Dutch oven). Add salt and
pepper. Put roast on top of onion rings, add cloves, vinegar, bay
leaf, cinnamon, catsup and water. Put lid on pot. Let come to a
boil and simmer about 2 1/2 hours or until roast is tender. Add
grated chocolate and stir around roast. Let cook another 15 minutes.
Remove cloves and bay leaf.

MMMMM

Title: WILD RICE AMANDINE EN CASSEROLE
Categories: Rice, Casseroles
Yield: 6 servings

2 tb Onion, chopped
2 tb Fresh chives, finely chopped
1 ts Shallot, finely chopped
3 tb Green bell pepper, finely ch
-pped
1/4 c Olive oil
2 c Wild rice, rinsed well and d
-ained
4 1/2 c Chicken broth, heated
Salt, pepper to taste
3/4 c Blanched almonds, slivered

In a large saucepan, cook the onionn, chives, shallot, and pepper in the
oil over mod-low heat, stirring occasionally, until veggies are softened.
Add the rice, and cook the mixture, stirring constantly, for 1 minute. Stir
in broth, season with salt and pepper to taste, and add the almonds.

Transfer the mixture to a 4-qt. casserole and bake, covered, in the middle
of a 325f oven for 75 minutes, or until rice is tender. Stir once after
about 35-40 minutes.

a 1952 Gourmet Mag. favorite

—–

KWITIAOW PAD THAI

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Peanut or corn oil
1 oz Raw prawns, shelled
4 oz Firm bean curd (tofu) — diced
3 tb Preserved sweet white radish
— chopped
3 tb Sliced shallots
4 Eggs
11 oz Rice or cellophane noodles
– (sen kel or woon sen),
– soaked in cold water
– for 7-10 minutes, if dried
1/4 c Chicken stock
3 tb Dried shrimps, chopped
1/3 c Unsalted peanuts, chopped
4 Spring onions — sliced
15 oz Bean sprouts
—–SAUCE—–
1 c Water
1/2 c Tamarind juice
1/3 c Palm sugar
1 tb White soya sauce

Mix all the sauce ingredients together in a pan and boil until reduced to
about 2/3 cup. Set aside to cool.

Heat the oil in a wok or pan until very hot, then add the prawns and bean
curd and stir-fry lightly for 1 minute. Add the preserved radish and
shallot, fry for 1 minute, and break in the eggs. Stir-fry for a minute,
then add the noodles and chicken stock. When the noodles are soft (about 2
minutes), add the dried shrimps, peanuts, spring onions and bean sprouts.
Add the sauce, fry for a couple of minutes and serve.

Serve accompanied by chopped peanuts, chopped dry chillies, sugar, lime
wedges, spring onions, and fresh bean sprouts, all in small containers.

From: stigle@cs.unca.edu (Sue Stigleman)

– – – – – – – – – – – – – – – – – –

HARVEST APPLE STUFFING

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : American Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Apple juice
1 c Carrots — shredded
1 c Celery — chopped
1/2 c Onion — chopped
1/4 ts Nutmeg
8 c Cornbread cubes — dry
2 c Apples, peeled — finely
Chopped
1/3 c Walnuts — chopped
1/4 c Wheat germ, toasted
1 c Chicken broth, defatted

Preheat oven to 350F. coat a large skillet with
nonstick cooking stray. Add
juice, carrots, celery, and onion and cook until
tender. Stir in nutmeg. Lightly coat a three- to
four-quart casserole dish with nonstick cooking spray.
Place cornbread cubes, apple, walnuts and wheat germ
in casserole dish and toss lightly. Add onion
mixture. Drizzle with enough broth to moisten and
toss lightly again. bake for 30-40 min.

Recipe By : Shape

– – – – – – – – – – – – – – – – – –

Title: OAT BRAN RUSSIAN BLACK BREAD
Categories: Breads
Yield: 1 servings

3 tb Dry yeast
1 ts Sucanat*
1 c Warm water
3/4 c Rye flour
2 c Wholewheat flour
1 ts Salt
1 c Oatbran
1 tb Carob or cocoa powder
1 ts Caraway seeds
1 ts Fennel seeds
2 tb Cider vinegar
2 tb Dark molasses
2 tb Corn oil
1 tb Minced onion

Dissolve yeast sucanat in about 1/2 c water set aside till
yeast is
foamy.

Combine rye flour, wholewheat flour, salt, oatbran, carob, carawy
fennel
seeds.

In a separate bowl, combine the vinegar, molasses, oil onion. Add wet
ingredients to the dry ingredients blend well. Add yeast mix
well. If
the dough is too stiff or dry, add more water. If too sticky add more
flour. Turn dough out onto a floured surface; flatten it out; shape it
into a round, shallow loaf. Place loaf on a lightly oiled baking sheet,
brush dough with oil let it rise in a warm spot until the dough holds
an
imprint when gently touched (about 30 minutes). Bake at 375F for 35 to 40
minutes cool on a wire rack. Lightly brush the top with oil.

Ron Pickarski, “Friendly Foods”

—–

Title: Finikia (Semolina Honey Cookies)
Categories: Greek, Cookies
Yield: 60 servings

125 g Butter
1/2 c Caster sugar
1 Orange (grated rind only)
1/2 c Corn or peanut oil
2 1/2 c Plain flour
4 ts Baking powder
1 1/2 c Fine semolina (farina)
1 ts Ground cinnamon
1 pn Ground cloves
1/2 c Orange juice
Toasted sesame seeds *or*
Chopped walnuts
–syrup–
1 c Water
1 c Sugar
1/2 c Honey
1 Piece of cinnamon bark
2 ts Lemon juice

Oven temperature: 180 C (350 F) Cooking time: 25 minutes Cream butter,
sugar and orange rind until light and fluffy. Gradually add oil and
continue to beat on high speed until mixture thickens to whipped cream
consistency. Sift flour and baking powder twice and combine with semolina
and spices. Gradually add to creamed mixture alternately with orange
juice. When combined knead with hand to form a firm dough. Shape
tablespoonfuls of dough into ovals, place on ungreased baking sheets and
pinch ends to form torpedo shape. Bake in a moderate oven for 25 minutes
until golden brown and crisp. Cool on baking sheets. In a pan stir water
and sugar over heat until sugar dissolves. Add honey, cinnamon bark and
lemon juice and bring to the boil. Boil over medium heat for 10 minutes
and remove cinnamon. While syrup is boiling, dip cookies in 3 at a time,
turn over in syrup, then remove to a rack placed over a dish. Repeat with
number required for serving. Store remainder in a sealed container for
later dipping. Sprinkle dipped cookies with sesame seeds or chopped
walnuts and serve.

From: “The Complete Middle East Cookbook” by Tess Mallos
ISBN: 1 86302 069 1

Typed for you by Karen Mintzias

—–

Chinese Fortune Cookies #3

Recipe By :
Serving Size : 48 Preparation Time :0:00
Categories : Chinese Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Large Egg Whites
3/4 Cup Sugar
1/8 Teaspoon Salt
1/4 Pound Butter — melted
1/4 Teaspoon Vanilla
1/4 Teaspoon Almond Extract
1 Cup All-Purpose Flour — sifted
2 Tablespoons Water

Combine egg whites, sugar salt. Beat in, one ingredient at a time,
the butter, extracts, flour water. Blend thoroughly chill for 20
minutes.Preheat to 350 deg. Do just 2 or 3 cookies at a time. Drop
slightly rounded teaspoonfuls of thick batter for each cookie onto a
lightly greased cookie sheet. Spread the dough very thin, using the
back of the spoon, making rounds about 3 inches in diameter. Bake for
5 minutes., or until the edges begin to brown lightly. Remove to a
wire rack. Working quickly, place a fortune in the center of each
cookie. Fold opposite sides together, crease crosswise at the center
of the straight edge to form a flattened side, then bend backward for
the traditional shape. Cool in muffin tins or small glasses to hold
shape. Makes about 4 dozen.

Shared by Michael Kean, Prodigy ID# VMXV03A

PEPPER-AND-TOMATO SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 sm Ancho chiles — -ÿÿ
1 t Ground red chile (or more)
3 tb Olive or sunflower seed oil
2 md Red onions — thinly sliced
2 Bay leaves
1/8 ts Ground cloves
1/4 ts Ground coriander
5 Parsley sprigs — chopped
4 Garlic cloves
– peeled coarsely chopped
Salt
1 lb Red peppers or pimientos
– thinly sliced
1/2 lb Chopped savoy — -ÿÿ
-Smooth-Skinned Cabbage
6 c Water or stock
1 lb Very ripe tomatoes — peeled,
-seeded and chopped
-(juice reserved)
Creme fraiche
Chopped cilantro
– for garnish

REMOVE STEMS, SEEDS AND VEINS from ancho chiles, if using. Tear flesh into
few large pieces, cover with 1 cup water in small saucepan and bring to
boil. Simmer 20 minutes, then puree in blender. Heat oil in pan and add
onions, bay leaves, cloves, coriander, parsley and garlic. Cook over medium
heat several minutes until onions have begun to soften, then add salt,
peppers and cabbage. Stir to combine and coat vegetables with oil. Add 1/2
cup water or stock, cover pan and cook over low heat 10 minutes. When
vegetables have wilted, stir in 1/4 cup pureed chiles or 1 to 2 teaspoons
chile powder. Add tomatoes, their juice and remaining water or stock. Bring
to boil, then reduce heat, cover and simmer very slowly 30 minutes. When
finished cooking, remove bay leaves and puree soup until completely
blended. Return it to pan and season with salt, if needed. Add more chile
if desired. Serve soup with swirl of creme fraiche and sprinkling of
chopped cilantro.

– – – – – – – – – – – – – – – – – –

Title: BLACK BEAN AND RICE BURRITOS
Categories: Vegetarian, Tex-mex, Main dish
Yield: 6 servings

1 c Uncooked basmati or quick
Cooking brown rice
12 6-inch flour tortillas
16 oz Canned cooked black beans
–including bean liquid
1 Clove garlic, minced
1 Tomato, chopped
1/4 c Chopped onion
1 ts Chili powder or to taste
1/2 ts Ground cumin or to taste
Chopped green onions and
Salsa for garnish

Cook rice according to package directions. Set aside.
Wrap tortillas in aluminum foil and place in a
200-degree oven to warm. Combine beans, bean liquid,
garlic, tomato, onion, chili powder and cumin in a
saucepan; simmer until tomato begins to soften, about
5 minutes.

Remove tortillas from oven. Place a heaping
tablespoon of rice and 1 to 2 tablespoons of bean
mixture in a warm tortilla. Garnish with green onions
and salsa, and roll up like a burrito. Makes 12
burritos.

Per burrito: 185 cal., 6g prot.; 3 g fat; 35 g.
carb.; 0 chol.; 158 mg sod.

—–