MAPLE BRAN MUFFINS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 c Natural wheat bran
1/2 c Milk
1/2 c Maple syrup
1 ea Egg, slightly beaten
1/4 c Oil
1 1/4 c Whole wheat flour
3 ts Baking powder
1/2 ts Salt
1/3 c Chopped walnuts
************Glaze***********
1 tb Butter
1/2 c Confectioners sugar
1 tb Maple syrup

Combine bran, milk and maple syrup. Mix in egg and
oil. Combine remaining muffin ingredients. Add bran
mixture, stirring until just moistened. Divide batter
into 12 greased muffin tins. Bake at 400ø for 18-20
minutes. Glaze: Combine ingredients, stirring to
blend, and spread over warm muffins.

– – – – – – – – – – – – – – – – – –

EASY MILD SALSA

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Tomatoes — chopped; peeling
-optional
1/2 c Onion, red — minced
1/2 c Bell pepper, red — minced
1/2 c Bell pepper, green — minced
3 tb Cilantro — minced (optional)
3 tb Olive oil, extra virgin
Chili powder
Cayenne

Combine the tomatoes, onion, peppers, cilantro, and
garlic in a medium bowl.
Stir in oil, chili powder, and cayenne to taste.
Yields 2 1/2 to 3 cups.

– – – – – – – – – – – – – – – – – –

Title: HAMBURGER CASSEROLE
Categories: Meats, Casseroles
Yield: 10 Servings

2.00 c Noodles
1.00 cn Tomato soup
1.00 cn Mushroom soup
1.00 c Celery
1.00 c Water
1.00 lb Hamburger
1.00 Onion
1.00 c Grated cheese

Boil noodles in water until done. Cook celery in 1 cup water. Brown
hamburger and onions together. Pour noodles, celery and liquid in
casserole dish, 2 to 3 quart size. Add mushroom soup, tomato soup and
grated cheese. Save enough cheese to sprinkle on top. Bake at 350
degrees for 1 hour. Serve with green salad and hot biscuits.

Note: This recipe appeared in the Waycross (Georgia) Journal-Herald
17th Annual Cookbook, Friday, November 16, 1990 and was submitted by
Ms. Dorothy Strayer of Patterson, Georgia.

MMMMM

Title: Corn Tabouleh Salad
Categories: Salads, Corn
Yield: 8 servings

1 c Bulgur wheat
1 t Finely minced garlic
1 c Water
1/4 c Olive oil
1 Granny Smith apple, cored
-and cut into 1/4″ dice
1/2 c Golden raisins
2 T Fresh lemon juice
2 c Fresh corn kernels, cooked
1/2 Seedless cucumber, peeled
-and cut into 1/4″ dice
4 Ripe plum tomatoes, cut
-into 1/4″ dice
3 Scallions (with 3″ of the
-green left on), thinly
-sliced on the diagonal
1/2 c Basil leaves, thinly
-slivered
Salt to taste
Freshly ground black pepper
-to taste

Bulgur wheat is readily available in most supermarkets and specialty
food stores. If you prefer another grain, you can easily substitute
cooked rice, barley or couscous. When mixing the salad, use a fork to
keep grains from sticking together.

1. Combine the bulgur, garlic, water and olive oil in a large bowl.
Mix together, then set aside for 30 minutes.

2. In another bowl, mix the diced Granny Smith apple and golden
raisins with lemon juice to prevent the apple from discoloring.

3. After 30 minutes, fluff the bulgur well with a fork. Add all the
remaining ingredients, using a fork to combine and fluff the salad.

Per serving: 209 calories, 8 grams fat, no colesterol.

NOTE: If you like your corn very sweet (and who doesn’t?), add 1
tablespoon of sugar to the boiling water before you cook the corn.

MMMMM

CHEESY BACON-CORN MUFFINS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 sl Bacon — Diced
1/4 c Onion — Chopped
1 1/4 c Unbleached Flour — Sifted
1/4 c Yellow Corn Meal
1/2 c Sugar
3 ts Baking Powder
1 t Salt
2 lg Eggs — Beaten
1 c Milk
3 ts Butter Or Margarine — Melted
1/2 c Cheddar Cheese — Shredded

Fry the bacon and onion in a 10-inch skillet, over
medium heat, for 5 minutes or until the bacon is crisp
and the onions are tender. Remove the bacon and onion
and drain on paper towels. Sift the flour, corn meal,
sugar, baking powder and salt into a bowl, and set
aside. In another bowl, combine the eggs, milk, and
butter, blending well. Add the egg mixture, all at
once, to the flour mixture, stirring just until
moistened. Stir in the bacon-onion mixture, and
cheese, blending well. Spoon the batter into greased
3-inch muffin-pan cups, filling each 2/3 rds full.
Bake in a preheated 400 Degree F. oven for 15 minutes
or until a wooden pick inserted in the center of a
muffin comes out clean. Cool, until cold to the touch,
and wrap in foil, or serve immediately while still hot.

TO REHEAT:

Heat the foil-wrapped muffins in a preheated 350
Degree F. oven for 10 to 12 minutes.

– – – – – – – – – – – – – – – – – –

MARINATED OLIVES

Recipe By : COOKING LIVE SHOW #CL8773
Serving Size : 0 Preparation Time :0:00
Categories : New Text Import Cooking Live

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup extra virgin olive oil
2 teaspoons fennel seeds — crushed
4 small bay leaves
2 pounds assorted Mediterranean olives
(such as Nicoise, Picholine,
Kalamata, and oil-cured)
6 strips (3 x 1-inch) lemon peel
4 garlic cloves, crushed with side of chef’s

In a 1-quart saucepan, heat olive oil, fennel seeds, and bay leaves
until
hot but not smoking over medium heat. Remove saucepan from heat; let
stand
10 minutes.

In large bowl, stir olive-oil mixture with olives, lemon peel, and
garlic.
Cover bowl with plastic wrap and refrigerate olives at least 24 hours
to
allow flavors to develop, stirring occasionally. (Or, in large self-
sealing
plastic bag, combine all ingredients, turning to coat olives well.
Seal
bag, pressing out as much air as possible. Place on plate;
refrigerate,
turning bag occasionally.)

Spoon olives into jars for gift giving. Store in refrigerator for up
to a
month.

Yield: About 6 cup

– – – – – – – – – – – – – – – – – –

Title: RHUBARB RAISIN CRUMBLE
Categories: Desserts, Fruits/nuts
Yield: 4 servings

1 1/2 lb Rhubarb*
1/4 c Strawberry preserves**
1/4 c Raisins
1/2 tb Orange zest,organic+
1 c Granola++
Maple syrup to taste

Combine ingredients in a heatproof pan 13x8x2 inches. The combined
ingredients will seem dry; don’t be concerned; the rhubarb will give
up considerable liquid as it cooks. Place pan in a cold oven, set
temperature to 375 F, and bake uncovered for 15 minutes. Stir and
continue baking until rhubarb is tender but still firm, about 10 to 15
minutes more. Add maple syrup to taste if more sweetness is desired.
*trimmed and cut into 1-inch slices
**fruit-sweetened
+finely minced or grated if possible
++preferably maple walnut
~–

—–

Basic Vegetable Soup

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c Beef broth — *see note
2 c Water
1 c Tomato juice
2 Potatoes — medium size
3 Carrots — diced
1 sm Onion — diced
2 Celery stalks — diced
1/4 c Green peppers — diced
1/2 c Green beans — chopped
1/2 c Lima beans
1/2 c Corn
4 tb Margarine — solid
1/4 ts Black pepper
1/2 ts Salt — or to taste

* Use about 6 cups liquid. You may mix chicken and
beef broth (canned lowfat, not bouillon cubes) with
water and tomato juice or vegetable juice cocktail to
suit your tastes.

1. Melt 4 tablespoons margarine in skillet. Add the
chopped green peppers, carrots, celery and onion.
Saute on low heat until vegetables are softened and
onion browned lightly. Add this to the broth mixture
which has been placed in a large, heavy pan with lid.

2. Add to this the potatoes, green beans, lima beans
and corn. Cover and simmer for about 45 minutes or
until all the vegetables are done. Add the salt and
pepper.

3. Remove about 2 cups of the mixture and put into
blender. Puree this mixture and return to pot with
rest of soup. Turn off heat and cover soup. Best if
allowed to set for up to 1 hour to blend flavors.
Since this is a basic recipe for soup, you can add the
vegetables you prefer and follow the directions above
to finish the soup. Some suggestions: Add bay leaf,
shredded cabbage, chopped zucchini, diced turnips,
fresh tomatoes, okra or parsley. For added nutrition,
serve with a sprinkling of lowfat cheese on the hot
soup. Also good sprinkled with toasted croutons. This
stores very well in refrigerator and is actually
improved with time.

Recipe By : Jo Anne Merrill

– – – – – – – – – – – – – – – – – –

KOS LEMON PIE

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Greek Pies
Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Karen Mintzias
—–PASTRY—–
1 c Unbleached all-purpose flour
1/4 c Confectioners’ sugar
1/2 tb Finely grated lemon peel
1 pn Salt
8 tb Unsalted butter
– cut into small pieces
2 Egg yolks
1 t Vanilla extract
—–FILLING—–
8 tb Unsalted butter
– at room temperature
1/3 c Honey
5 Egg yolks
1 1/2 c Ground blanched almonds
2 Lemons — juiced
1/4 c Heavy cream
1/2 c Superfine sugar
1/2 c -Water
1 Lemon — juiced
—–FOR SERVING—–
Confectioners’ sugar — sifted

To make the pastry, sift the flour and confectioners’
sugar into a large cold bowl, stir in the grated lemon
zest and salt, and add the butter. Quickly and lightly
rub the mixture together with your fingers until it
resembles coarse meal. Beat the egg yolks and vanilla
together and stir into the flour mixture. Pull the
dough together into a ball with your fingers, adding
cold water only if necessary to make a soft dough.
Tightly cover with plastic wrap and refrigerate for 30
minutes.

Set a rack in the center of the oven and heat the oven
to 375 F.

Lightly flour a work surface and roll out the pastry
to fit a 9- to 10-inch tart pan with a removable
bottom. To transfer the pastry, wrap it around the
rolling pin, lift above the pan, and unroll over the
rim. With your thumb and knuckle, gently press the
pastry into the pan, then roll the rolling pin over
the rim to trim the edges. Line with aluminum foil
and bake 6 to 8 minutes or until just set. Set aside,
and lower the oven temperature to 325 F.

To make the filling, beat the butter and honey with an
electric mixer or by hand until pale and creamy. Beat
in the egg yolks one at a time. Then stir in the
almonds, the juice of 2 lemons (reserve the zest,
removed in thin strips), and the cream. Pour into the
pastry shell and lightly smooth the top with a
spatula. Bake 30 to 40 minutes, or until golden brown
and set.

Meanwhile, combine the superfine sugar, reserved lemon
zest, and water in a sugar pan or small heavy
saucepan. Slowly bring to a boil, then simmer 6
minutes or until the syrup lightly coats the back of a
metal spoon. Set aside to cool slightly.

Add the remaining lemon juice to the barely warm syrup
and strain, reserving the zest. Pour the syrup over
the warm pie, remove from the pan, and liberally
sprinkle with confectioners’ sugar and the reserved
zest. Serve immediately.

Note: To make the pastry in the food processor, chill
the processor bowl and metal blade in the refrigerator
for 1 hour. Working very quickly, process the flour,
sugar, lemon zest, and butter until the mixture
resembles coarse meal. Add the egg yolks and vanilla
and pulse just to mix. (It is unlikely that you will
need to add water.) Wrap and refrigerate.

Source: Flavors of Greece – by Rosemary Barron ISBN:
0-688-07087-6

Typed for you by Karen Mintzias

– – – – – – – – – – – – – – – – – –

Red Lentil Soup

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Lentils Middle Eastern
Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups red lentils
6 cups water
3 medium bay leaves
4 cloves garlic — chopped
2 slices ginger root
1 cup carrot — grated
1 cup fresh tomato — chopped
1/2 cup bell pepper — finely chopped
1 112 c onions — chopped
1/2 tablespoon olive oil
1 1/2 teaspoons ground cumin
1 1/2 teaspoons coriander
1 pinch cayenne
2 tablespoons lemon juice
salt
black pepper — fresh ground

Sort and rinse the lentils. Put them into a soup pot with the water, bay leaves
, garlic, and ginger. Cover and place on high heat. Add the carrots, tomatoes,
and bell peppers to the pot. Bring to a boil, stir, reduce the heat, and simmer
, covered, for 15 to 20 minutes, until the lentils are tender. While the vegeta
bles simmer, saut‚ the onions on medium heat in the olive oil in a heavy
skillet
for about 10 minutes or until browned. Add the cumin, coriander, and cayenne,
and sauce for another minute, stirring to prevent sticking. Remove from the hea
t. When the lentils are tender, remove the bay leaves, and ginger from the soup
pot. Stir in the saut‚ed onions and the lemon juice. Add salt and pepper to
tas
te. Top with yogurt, onion, mint? parsley, or cilantro. Serving Ideas: Serve wi
th Vegetables in Mint Vinegar or Curried Cauliflower

scanned by sooz

– – – – – – – – – – – – – – – – – –