Date: Mon, 22 Nov 93 12:55:45 PST
From: Jane Colman

PUMPKIN OATMEAL COOKIES
(This is really just a standard oatmeal cookie recipe, with half as
much sugar and pumpkin substituted for the butter. I made it for an
office meeting last summer substituting applesauce for the butter, and
nobody noticed that they weren’t ordinary, high-fat oatmeal cookies.)

1 cup canned or cooked pumpkin
1 cup brown sugar
Egg replacer for 2 eggs (I used Eggbeaters, but one could try a vegan
substitute instead)
1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cloves
3 cups oatmeal
1 cup raisins

Thoroughly mix pumpkin and brown sugar; then beat in egg substitute.
Gradually mix in flour, soda, and spices, then mix in oatmeal and raisins.
Drop by spoonfuls on non-stick or oil-sprayed cookie sheets. Bake at
350 degrees for 10-20 minutes. Makes 4-5 dozen.

Green Bean Sesame Salad

Recipe By: July/96
Serving Size: 6
Preparation Time: 0:00
Categories: Vegetables Side Dish

Amount Measure Ingredient Preparation Method
1 pound green beans fresh
2 tablespoons olive oil or vegetable oil
1 tablespoon lemon juice
2 tablespoons sesame seeds toasted
1 clove garlic minced
1/2 teaspoon salt optional
1/2 teaspoon crushed red pepper flakes
1/8 teaspoon pepper

In a saucepan, cover beans with water; cook until crisp-tender. Drain
and rinse in cold water. Place in a serving bowl. Sprinkle with
remaining ingredients; toss to coat. Serve at room temperature.

Title: LINCOLNSHIRE PLUM BREAD
Categories: Bread, Muffins
Yield: 1 servings

1 lb Strong white bread flour
1/4 oz Easy-blend yeast
1 ts Ground cinnamon
1 ts Ground allspice
4 tb Sugar
1 pn Salt
2 Eggs; lightly beaten
1/4 lb Butter; melted
8 tb Milk; warm
1/2 lb Prunes; cut into
– sultana-size pieces
2 oz Currants
2 oz Sultanas

Using a food-mixer or processor or your hands, mix and knead all the
ingredients except the dried fruits to a smooth and elastic dough.
Cover and leave to rise until doubled in size – about 1 hour in a
warm room.

Knock back the risen dough and knead again briefly, gradually
working in the dried fruits until evenly distributed. Divide the
dough in two, shape and put into two small (1 lb) greased and lined
loaf tins. Cover and leave to prove (rise) until puffy and light.

Bake on a preheated baking sheet at 375 F (190 C) gas mark 5 for
40-50 minutes. Take the loaves out of the tins and return them to
the oven for a further 10 minutes or so as necessary – the bread will
sound hollow when tapped on the base if it is properly cooked. Makes
2 small loaves.

Source: Philippa Davenport in “Country Living” (British), March 1989.
Typed for you by Karen Mintzias

MMMMM

Title: SATAY VEGETABLE AND SPROUT PANCAKES
Categories: Meatless, Breakfast, Personal, Vegetables
Yield: 2 servings

MMMMM————————–PANCAKES——————————-
5/8 c Plain wholemeal flour
1/2 ts Baking powder
1/2 Egg
3/4 c Milk

MMMMM————————–FILLING——————————-
125 g Fresh snow pea sprouts
125 g Mung bean sprouts
3 Spring onions
125 g Button mushrooms
1/2 l Carrot
1/2 c Roasted peanuts
1/4 c Roasted peanuts to garnish

MMMMM————————–DRESSING——————————-
1/4 c Cruncy peanut butter
1 tb Cider vinegar
1 tb Lemon juice
1 ts Sambal oelek

Preparation: finely slice the spring onions and mushrooms.
: coursely grate the carrot

To prepare the pancakes sift the flour and baking powder into a large
bowl. Make a well in the centre. Combine the egg, milk and oil and
stir into the flour. Mix until a smooth batter is formed, then pour
into a jug.

Brush a heated pancake tin with oil. Pour in enough of the batter to
thinly cover the base of the pan. Cook for 2-3 minutes until the
mixture sets. Turn over using a metal spatula and cook for a further
1-2 minutes.

Remove and place on a plate and cover with a square of greaseproof
paper. Continue until all the batter has been used. Keep the pancakes
warm.

To make the filling combine the prepared vegetables and divide evenly
between the pancakes. Garnish the pancakes with the extra peanuts.
Fold over or roll up and place on a large platter.

To make the dressing combine all the ingredients in a small bowl and
whisk well. Pour over the pancakes before serving.

MMMMM

Title: Lentil And Rice One-Pot Supper
Categories: Digest, Mar95
Yield: 4 servings

1 c Lentils
1/2 c Rice
2 c Sliced carrots
3 c Water
1 pk Vegetable broth
1 ts Garlic
1 ts Dried basil
1 tb Olive oil

Wash and pick over lentils. Place in a large saucepan with rice and
carrots. Add remaining ingredients. Bring to a boil. Reduce heat, cover and
cook until rice is done, 20 to 30 minutes.

Makes 4 servings.

Source: Kokomo Tribune, March 13, 1995

GENIE Food Wine RT [*], Fri Mar 24, 1995, Posted by M.CARMAIN1 [Melinda]

Individual recipes copyrighted by originator. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.

1.80á

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Title: Rocky Road Candy
Categories: Candies, Chocolate
Yield: 4 servings

6 oz Chocolate chips
1 oz Chocolate, unsweet.
1 tb Butter
2 Eggs
1 1/4 c Powdered sugar
1/2 ts Vanilla
2 c Peanuts, salted cocktail
2 c Marshmallows, mini

Melt chocolate pieces, chocolate and butter in a large saucepan over
low heat, stirring until smooth. Remove from heat.

Beat eggs until foamy. Mix in sugar, salt and vanilla. Blend in
chocolate mixture. Stir in peanuts and marshmallows. Drop by
teaspoonfuls onto waxed paper. Chill 2 hours or until firm. Store in
refrigerator; remove just before serving. Makes about 4 dozen.

Posted by: Debbie Carlson, cooking echo, August 5, 1991

MMMMM

Cinnabon Cinnamon Rolls

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Tablespoons Melted butter
4 Tablespoons Water
1/2 Box instant vanilla pudding
— (1/2 of a 3.4oz. box
1 Cup Milk
1 Egg — (beaten)
1 Tablespoon Sugar
1/2 Teaspoon Salt
4 cups Bread flour
2 1/2 teaspoons Active dry yeast — Fill with:
1/2 cup Softened butter
1 cup Brown sugar
2 teaspoons Cinnamon

ROLLS: Place ingredients in machine following the specifications of that
particular machine. Set for dough cycle (about 1 hr. 40 minutes in my
Hitachi B101 After complete on dough cycle, remove from machine roll
out to 17 x 10 (approx) rectangle.
FILLING: Mix together brown sugar and cinnamon. Spread softened butter
over dough. Sprinkle brown sugar and cinnamon mixture over top. Roll
tightly from long end, pinching edges closed when completely rolled.
Slice rolled dough into 1/2″ slices (or larger if a larger bun is
preferred ).Place into greased cake pans. ( I use 3 – 9″ pans ) I
usually get 19 – 20 buns from this. Let rise until doubled. Bake at 350
for 15 – 20 minutes, until golden. Do not overbake. FROST with: 4 oz
cream cheese (softened) 1/4 C butter (softened) 1 1/2 C confectioners
sugar 1/2 tsp vanilla 1 1/2 tsp milk SPREAD on very warm rolls. They
are best when eaten fresh, but we have found that 10 – 15 seconds in the
microwave rejuvenates them! Note: I made these in my Hitachi B101 and
the dough turned out beautifully! I added chopped nuts to the filling
though and doubled the cinnamon. I also sliced my rolls about 1″ and
placed them in a non-stick 13×9″ baking pan which rendered about 10
large rolls. Also, because I don’t care for a cream cheese frosting, I
used 3 cups powdered sugar, 4 Tbsp. softened butter, 1 tsp. vanilla and
about 3 Tbsp. milk which made lots of frosting, perhaps too much.
(Debbie Carlson) Posted by:

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ORANGE SPICE MUFFINS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c All-purpose flour
1 c Whole-wheat flour
1 tb Baking powder
1 1/4 ts Ground cinnamon
1/4 ts Ground cloves
1/4 ts Ground nutmeg
1/4 ts Salt
1 Large egg
1 c Sour cream
4 tb (1/2 stick) unsalted butter
-melted
1 tb Frozen orange juice concentr
-thawed
Grated zest of 1 large orang
1/3 c Packed light-brown sugar
1 tb Sugar

Preheat the oven to 400 degrees. Butter 12 muffin
cups. Sift together the flours, baking powder, 3/4
teaspoon of the cinnamon, the cloves, nutmeg, and
salt. In a separate bowl, beat the egg with the sour
cream, butter, and orange juice. Stir in the orange
zest and brown sugar and mix well. Add the sour cream
mixture to the dry ingredients and stir until just
combined. Fill the prepared muffin cups about
three-fourths full. Combine the sugar with the
remaining 1/2 teaspoon cinnamon and sprinkle over the
muffins. Bake in the preheated oven for 20 to 25
minutes or until lightly browned and springy to the
touch. Allow the muffins to stand for 5 minutes before
turning them out onto a wire rack to cool. Serve warm.
Makes 12 muffins. Source: “An Edible Christmas” by
Irena Chalmers.

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Title: BARB’S CHINA CHICKEN RICE
Categories: Main dish
Yield: 1 servings

———————————-BARB DAY———————————-
1 Chicken breast; boned,
– skinned cut in bite-size
-pieces
1 sl Ginger; fresh, diced
-fine
1 Garlic clove; pressed
2 tb Soy sauce
1 1/2 ts Sesame oil
2 tb Canola oil
1/2 c Onion; chopped
4 Mushrooms; fresh, diced fine
2 Zucchini; cut into cubes
1 tb Cilantro; fresh, chopped
– fine
1 c Rice; cooked
3/4 c Chicken broth; or as needed
1/4 c Slivered almonds
Soy sauce; to taste

Place chicken pieces in a bowl with the garlic, ginger, sesame oil, and 2
tablespoons soy sauce. stir to coat and let stand while preparing the
remaining vegetables.
Put the canola oil into a medium sized skillet (or wok). Saute the onions
until they are limp. Add the mushrooms and saute until they give up their
juice. Remove the vegetables and reserve.
Put the chicken and it’s spices in the skillet, being careful to drain
most of the liquid and cook until it it cooked through and slightly
browned. Add the zucchini and cilantro, and stir fry 3 minutes. Add the
rice, the reserved vegetables and enough of the chicken stock to keep the
rice from sticking.
Cook only briefly to allow everything to heat through. Add the almonds
and serve immediately.
Note: This is a dish I often make when I have leftover rice, and I very
often use up different cooked vegetables in this dish. With cooked
vegetables, simply cut them into small cubes, or julienne and add them just
early enough so that they will be well heated. Try not to use vegetables
that will become mushy with the heating, you will want them to still be
tender-crisp. We often use carrots, broccoli, even spinach. If you are
having Denise Bradshaw over to dinner, throw in a few peas.

—–

GREAT NORTHERN MINESTRONE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Idaho Great Northern Beans
— rinsed
Water
1/2 c Chopped onion
1 t Minced garlic
1 tb Dry basil
1 t Dry oregano
1 t Salt
Pepper, to taste
Leftover ham or beef bones
16 oz Tomatoes, undrained
4 c Thinly sliced vegetable
–(carrots, zucchini,
–celery, cabbage)
1/2 c Small macaroni
1/4 c Chopped parsley
Grated Parmesan cheese

Add beans to 3 cups boiling water; boil for 2 minutes.
Cover and let stand 1 to 4 hours. Drain and rinse
well. Place beans in kettle. Add 6 cups water, onion,
garlic, basil, oregano, salt, pepper and ham or beef
bones. Bring to boil. Cover and simmer 1 hour or until
beans are almost tender. Add tomatoes, vegetables,
macaroni and parsley, breaking up tomatoes. Cover and
simmer 1/2 hour longer or until ingredients are done.
Add more water if a thinner consistency is desired.
Adjust seasonings. Serve with grated Parmesan cheese.
Makes 2 to 2-1/2 quarts.

Copyright IDAHO BEAN COMMISSION P.O.Box 9433…Boise,
Idaho 83707

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