CARNATION BASIC MUFFIN MIX

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 c All-purpose flour
1 c Rolled oats
1 c Sugar
1 1/4 c Carnation Instant Skim Milk
Powder
2 1/2 tb Baking powder
1 tb Cinnamon
1 t Salt
1/4 ts Ground cloves

In a large mixer bowl, combine ingredients well.
Store in a dry place in a sealed container for up to 6
months.

**NOTE: see recipe for Apple n’ Spice Muffins**
Source: Carnation Instant Skim Milk Powder Leaflet

From the collection of K. Deck

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Title: Southern Gems
Categories: Bread Osg1966
Servings: 1

1 c Flour
1 c Corn meal
1 c Graham flour
1 c Brown sugar
1 ts Salt
5 ts Baking powder
1 ea Egg
2 c Milk
3 tb Butter; melted

Sift dry ingredients, add milk and beaten egg, Beat until smooth, add
melted butter. Pour in muffin tins, bake 20 – 25 minutes.

Note: No temperature given. Assume moderate 350 – 400 F. oven.

Source: Mrs. Bessie J. Wade, Acme Grange, Lorain County, OH
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BEIGNETS (CREOLE DOUGHNUTS)

Recipe By :
Serving Size : 30 Preparation Time :0:00
Categories : Cajun Breads
Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Boiling water
2 tb Shortening
1/4 c Sugar
1/2 ts Salt
1/2 c Evaporated milk
1/2 pk Yeast
1/4 c Warm water
1 ea Egg, beaten
3 3/4 c Flour, sifted
Powdered sugar

Pour Boiling water over shortening, sugar, and
salt. Add milk; let stand until warm. Dissolve yeast
in Warm water; add to milk mixture along with beaten
egg. Stir in 2 cups flour. Beat. Add enough flour
to make a soft dough. Place in a greased bowl.
Grease top of dough, cover with waxed paper and a
cloth. Chill until ready to use.
Roll dough to 1/4 inch thickness. Do NOT let
dough rise before frying. Cut into squares and fry a
few at a time in deep hot fat (360 degrees). Brown on
one side, turn and brown on the other. Drain on paper
towels. Sprinkle with confectioners sugar.

Recipe courtesy of Myrtle Signorelli, Gulfport,
Mississippi.

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CHICHARRON EN SALSA VERDE (FRIED PIGSKIN IN G

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Jim Vorheis
1 1/2 lb Tomatillos
4 To 5 chilies serranos (to
-taste)
1 Garlic clove, peeled and
-roughly chopped
1/4 c Loosely packed, roughly
-chopped cilantro
2 tb Lard or safflower oil
3 tb Finely chopped white onion
Sea salt to taste
6 oz Chicharron, broken into
-squares abut 1 1/2 inches

Remove the husks from the tomate verde and rinse will.
Put into a saucepan with the fresh chilies, cover with
water, and bring to a simmer. Continue simmering until
soft but not falling apart, about 10 minutes. Drain
the tomate verde and transfer with the chilies and 1/4
cup of the cooking water to a blender. Add the garlic
and cilantro and blend until smooth.

Heat the lard in a frying pan, add the onion, and fry
gently, without browning, for 1 minute. Add the
blended sauce and fry over high heat, stirring from
time to time, until reduced and thickened – about 7
minutes. Add salt to taste and the pieces of
chicharron and continue cooking over medium heat until
the chicharron is just soft – about 5 minutes,
depending on thickness and quality.

Serve with corn tortillas and a dollop of frijoles
refritos.

The Art of Mexican Cooking From the collection of Jim
Vorheis

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Title: Potato Soup (Cream Style)
Categories: Cream, vegetable
Yield: 6 servings

4 lg potatoes; peel dice
1 onion; diced
3 celery; diced
2 c water; * see note
1/2 ts dill weed
1/2 ts mrs. dash; or substitute
2 tb chives; chopped
1 c nonfat milk; or substitute
3 tb flour

Recipe by: The Mormon Diet Cookbook Preparation Time:

1:00 Place potatoes, onion, celery and water in a lg

saucepan. Add dill weed, Mrs. Dash and chives; simmer

until potatoes are tender, about 30 min. Place milk

and flour in a pint jar. Shake vigorously to mix

thoroughly. Add to potato mixture; simmer 5 – 10 min,

or until thickened.

VARIATIONS: Add 1/4 ts ground pepper, 1 ts basil

leaves and/or 1/2 ts garlic powder in addition to or

instead of other herbs. Blend part of soup mixture in

blender if desired. From Fatfree Digest April-May

1994, Formatting by Sue Smith (using MMCONV)

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GREEN LENTIL RISSOLES WITH VEGAN YOGURT SAUCE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main dish British
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–RISSOLES—–
8 oz Green lentils
1 pt Hot water
2 oz Margarine
1 ea Onion, finely chopped
1 ea Carrot, finely chopped
1 ea Green bell pepper, diced
2 ea Garlic cloves, crushed
1/4 ts Cayenne
1/2 ts Coriander
1/2 ts Cumin
1/2 ts Curry powder
2 ts Tomato paste
Salt pepper, to taste
1 tb Parsley, chopped
—–COATING—–
Vegetable oil
2 oz Wholewheat flour
2 oz Breadcrumbs
2 oz Oats
—–YOGURT SAUCE—–
1/2 pt Plain soy yogurt
2 tb Parsley, chopped
1 tb Chives
1 ea Garlic clove, crushed
1/4 ts Cumin
Lemon juice, to taste
Salt pepper

RISSOLES: Combine lentils water, bring to a boil, reduce heat
simmer for 30 minutes, or until the lentils are tender (I think it
needs closer to an hour to get them really tender). Add more water
if necessary.
Heat the margarine, add the onion cook for a couple of minutes.
Add the carrot pepper cook until tender, about 10 minutes. Add
the spices, tomato paste salt pepper. Mix together well stir
in the lentils. Add the parsley. Allow to cool till it is cool
enough to handle.
Divide the mixture into 12 portions shape into patties. Coat them
in flour, dip in some oil coat in the breadcrumbs oats (I omitted
this step). Shallow fry in hot oil until the patties are golden
brown on both sides. Drain well serve with the sauce.
SAUCE: Combine all ingredients together chill.
MARK’S NOTE: The vegetables do need to be finely diced, it may well be
easier to use a food processor. Also, if using the oats, I’d
recommend running them through the processor too so that they
resemble oat flour.

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Title: Reese’s Chewy Chocolate Pan Cookies
Categories: Cookies, Chocolate, Hershey’s, 100th
Yield: 48 bars

1 1/4 c Butter or margarine,
-softened (2 1/2 sticks)
2 c Sugar
2 Eggs
2 t Vanilla extract
2 c All-purpose flour
3/4 c HERSHEY’S cocoa
1 t Baking soda
1/2 t Salt
1 2/3 c REESE’S peanut butter chips

Heat oven to 350’F. Grease 15.5×10.5×1″ jelly-roll pan. In large mixer
bowl, beat butter and sugar until light and fluffy. Add eggs and
vanilla; beat well. Stir together flour, cocoa, baking soda and salt;
gradually blend into butter mixture. Stir in peanut butter chips.
Spread batter into prepared pan. Bake 20 minutes or until set. Cool
completely in pan on wire rack; cut into bars. Makes about 4 dozen
bars.

MMMMM

Title: GINGER BEEF
Categories: Chinese, Beef
Yield: 4 servings

1 lb Beef flank steak
-slice thin across the
-grain
1 tb Dry sherry
1 tb Light soy sauce
1 pn Sugar
2 tb Peanut oil
2 ea Cloves garlic, chopped fine
6 ea Thin slices fresh ginger,
-cut julienne
2 tb Oyster sauce
1/8 c Chicken stock
2 ea Green onions, cut Chinese
-style
2 ea Eggs, well beaten

Marinate the meat in wine, soy sauce, and sugar for 15
minutes. Heat a wok and add the oil. Chow the garlic
and the ginger for one minute. Remove the garlic and
ginger from the wok, reserving them, and leaving the
oil in the pan. Chow the beef on one side for one
minutes and then add the removed ginger and garlic.
Add the oyster sauce, chicken broth, and green onions
and chow for a moment. Stir in the beaten eggs and
cook just for a moment, until the mixture thickens.

—–

Easy Chocolate Pie

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Pies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Baked pie shell
1 sm Package instant chocolate
Pudding and pie filling mix
1 Cup Milk
1 Pint Vanilla ice cream
9 Ounce Cool Whip

Mix pudding and pie filling with milk for 1 minute on low speed.
Add slightly softened ice cream. Mix and pour into pie shell. Top
with Cool Whip. Refrigerate for approximately 4 hours before serving.
Shaved chocolate sprinkled on top is a nice touch.

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Tapenade

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Spreads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
18 ounces Black olives — chopped
4 ounces Capers
2 ounces Anchovy fillets (opt)
2 ounces Canned tuna in oil
Shot glass of cognac

Using a pestle and mortar, crush olives, capers, anchovies and tuna together.
Add cognac.

Serve as spread with bread or toast points.

Nutritional analysis per serving: 142 calories; 15.0 grams fat; 6.13
milligrams cholesterol; 514 milligrams sodium; 81% of calories from fat.

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