CORNY MINI-MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 c Yellow cornmeal
3/4 c All purpose flour
2 tb Sugar
1 1/2 ts Baking powder
1/2 ts Baking soda
1/4 ts Salt
1 Egg, lightly beaten
1 c Buttermilk
1/4 c Cornoil or light vege oil
3/4 c Cnd whole ker corn, drain

Preheat oven 425, grease three mini-muffin tins. In
med bowl combine cornmeal, flowur, sugar, baking
powder, baking soda and salt; stir to blend. Make well
in center, set aside. In small bowl, beat egg,
buttermilk and oil, pour into well, add corn and

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Title: Carrot, Orange Radish Salad
Categories: Salads, African, Moroccan, Vegetables
Yield: 6 servings

1 lb Carrots, peeled shredded 2 tb Lemon juice
1 lg Onion, cut into bite-sized 2 tb Orange juice
— chunks 1 ds Orange-blossom water
3/4 c Radishes, thinly sliced 1 ds Cinnamon
1/2 c Cilantro, chopped Salt pepper
3 tb Olive oil Pita wedges

Combine carrots, oranges, radishes cilantro in a salad bowl. Whisk
together the olive oil, juices, water, cinnamon, salt pepper pour over
the salad. Cover chill. Serve garnished with pita wedges.

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MM: Garlic-Herb Biscuits

Title: Garlic-Herb Biscuits
Categories: Breads
Yield: 12 biscuits

2 c Biscuit mix
1/2 c Cold water
4 tb Grated sharp Cheddar cheese
1 oz Margarine, melted
1 ts Garlic salt
1 ts Heaping, parsley flakes
1 ts Italian seasoning

Mix biscuit mix. water and cheese. Drop by large
spoonfuls on greased baking sheet. Bake at 450
degrees 8 to 10 minutes. Mix melted margarine with
seasonings and brush on biscuits while hot. Serve
warm. Makes a dozen.

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Title: Zucchini and Carrot Appetizer
Categories: Appetizers, Salads, Mimi
Yield: 6 servings

EVA ESTES BXGT29B
1 md Zucchini
2 tb Oil
1 1/2 ts Wine vinegar or lemon juice
ds Salt
ds Pepper
Mixed herbs (opt)
2 md Carrots

Install medium slicer and feed zucchini into tube. Remove sliced
zucchini and set aside. Put oil, vinegar, salt, pepper and mixed
herbs in work bowl. Peel carrots and put through shredding disk. Toss
lightly with dressing. Mound shredded carrots on thinly sliced
zucchini and chill.

MMMMM

Title: TRADITIONAL SCOTTISH SHORTBREAD
Categories: Scot/irish, Cookies
Yield: 30 Pieces

4 c Flour; all-purpose
1 1/2 c Cornstarch
1 c Granulated sugar
4 Sticks butter
Extra sugar to sprinkle on
. top

Sift the flour, cornflour and sugar into a mixing bowl. Cut the butter into
the dry ingredients, then rub the butter in with your fingertips. Mix
together well. You can also do this in a food processor, or in a tabletop
food mixer.

Press the shortbread mixture into the tin. Prick the shortbread at even
intervals with a fork, and bake in a preheated low oven (150øC/300øF/gas 2)
for about 1 hour, till the shortbread is a pale golden colour.

Take the tin out of the oven and dust the shortbread liberally with sugar,
shaking it evenly over the surface. The sugar will stick to the hot
shortbread. Cut the shortbread into squares or rectangle shapes, and cool
on a wire rack. Store in an airtight tin. “Lady MacDonald’s Scotland: The
Best of Scottish Food Drink”
: by Claire MacDonald A Bullfinch Press Book by Little, Brown Co.,
London ISBN = 0-8212-1809-3

Scanned and formatted for you by The WEE Scot — pol Mac Griogair

From: Paul Macgregor Date: 06-15-96

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Title: SAMBAL GORENG TELOR (EGGS IN RED PEPPER SAUCE
Categories: Oriental, Appetizers, Cheese/eggs
Yield: 44 servings

1 tb Chopped onion
1 ea Clove of garlic
1 x Butter for frying
1 c Coconut milk
1 c Stock
1 ea Salt to taste
1 ts Crushed red pepper
1/2 ts Paprika
1/2 ts Laos powder if available
4 ea Hard boiled eggs

Saute the chopped onion and garlic in the butter. Add
the other ingredients (except the eggs) and bring to
the boil, stirring occasionally. Add the eggs and
continue cooking and stirring for 3 minutes. Remove
from the heat and halve the eggs, then serve hot.

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Title: Poppy Seed Ravioli Cookies
Categories: Cookies
Yield: 48 servings

1 c Sugar
1/2 c Shortening
1/4 c Margarine or butter;
-softened
2 Eggs
1 ts Vanilla
2 1/2 c All-purpose flour*
1 ts Baking soda
1/2 ts Salt
1/2 c Poppy seed
1/2 c Almonds
1/2 c Milk
2 tb Honey
1 ts Finely shredded lemon peel
1 tb Lemon juice
Honey
Poppy seed
*if using self-rising flour
— omit
Baking soda and salt.
-decrease
Flour to
2 1/3 Cups.

Recipe by: Betty Crocker’s Cookbook
Mix sugar, shortening, margarine, eggs and vanilla. Stir in flour, baking
soda and salt. Divide dough into 4 equal parts. Cover and refrigerate 2
hours.
Place 1/2 cup poppy seed, the almonds, milk, 2 tablespoons honey, the
lemon peel and lemon juice in blender or food processor. Cover and blend,
or process, until liquid is absorbed.
Heat oven to 400 degrees. Roll one part of dough into rectangle, 12 X 8
inches, on lightly floured surface. Cut dough into 12 rectangles, each 3 X
2 inches. Place 1 teaspoon poppy seed mixture on one end of each
rectangle. Using metal spatula or knife dipped into flour, carefully fold
dough over filling. Pinch edges to seal. Press edges with fork dipped into
flour. Place on ungreased cookie sheet. Bake 8 to 10 minutes or until
cookies are light brown. Brush warm cookies with honey. Sprinkle with
poppy seed. Remove to rack to cool. Repeat with remaining dough. 4 DOZEN
COOKIES; 95 CALORIES PER COOKIE.

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OYSTER CRACKERS

Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pk Hidden Valley Ranch (R)
Salad dressing mix
1/2 ts Dill
3/4 c Salad oil
5 c Plain oyster crackers

1>. Preheat oven to 250 deg.F. Combine salad dressing mix with dill and
oil. Pour over crackers, stir to caot. Place in oven for 15 to 20 minutes.
Stir gently halfway through baking.

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Vegetable Soup with Tortellini

Recipe By : submitted by first Lisa Crawford, shared by Terri
Serving Size : 8 Preparation Time :0:00
Categories : Miamiherald

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 cups Chicken broth
1 large Onion — diced
2 large Carrots — peeled and diced
2 Celery stalks — diced
2 Leeks, white only — diced
2 Zucchini — diced
1/2 teaspoon Oregano
1/2 teaspoon Dried basil
1/4 teaspoon Garlic powder *
1 package Frozen tortellini (12oz)
3 Roma tomatoes — chopped
Salt and pepper
1/4 cup Grated Parmesan cheese

Heat the broth in a large saucepan and add the onion, carrots, celery, leeks,
zucchini,
oregano, and basil.
Simmer gently covered for 10 minutes.
Add the tortellini and cook until al dente. The last 5 minutes of cooking,
add the chopped
tomatoes.
Season to taste with salt and peppers. Allow to cool before refrigerating.
Supply
parmesan cheese to sprinkle over soup when served.
**Note I did make one change I added garlic powder

Source: Miami Herald, 1/18/96 format by Lisa Crawford

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Black Olive Tapenade with Garlic Toasts

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vegetarian Side Dish
Holiday

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 ounces Can pitted black olives
-drained
4 ounces Can oil-cured Greek olives
-pitted and drained
1/3 cup Capers — drained
2 Garlic cloves — mince
1/4 teaspoon Dried thyme
1 tablespoon Dijon mustard
Lemon juice
Freshly ground pepper
3 tablespoon Fresh parsley — minced
1 Baguette — sliced on the
-diagonal — rubbed lightly
-with garlic and toasted

In a blender or food processor, puree olives.
Add capers, garlic, thyme and dijon mustard; puree.
Transfer to mixing bowl.
Add lemon juice and pepper to taste to pureed mixture.
Stir in parsley. Serve surrounded by garlic toasts.
Serves 6 to 8.

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