CREAMY CORN CHOWDER

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Reduced-fat chicken broth
1 Sweet red pepper, finely
Diced
3 Scallions, minced
1 Shallot, minced
1 tb Unbleached flour
2 c Corn
1 3/4 c Skim milk
Dash of nutmeg
1 t Low-sodium soy sauce
Sweet red pepper rings
For garnish
Snipped fresh parsley

Place the broth in a 4-quart pot over medium heat.
Add the peppers, scallions and shallots. Cook,
stirring frequently, until the peppers are
crisp-tender, about 3 minutes. Add a bit of water, if
necessary, to prevent scorching. Stir in the flour
and cook until slightly thickened, 1-2 minutes,
stirring constantly. Remove from the heat and set
aside. Place 1 cup of the corn in a blender or food
processor with 1 cup of the milk. Process on low
until smooth. Add the corn-milk mixture, the
remaining corn, the remaining milk, nutmeg and soy
sauce to the peppers in the pot. Set over medium heat
and bring the mixture just to boiling, stirring
frequently. Reduce heat and simmer for about 5
minutes. Garnish with the red peppers and parsley.

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Cappuccino Cream Muffins with Chocolate Ripple

Recipe By : Robin Hood Flour Baking Festival 1993
Serving Size : 12 Preparation Time :0:00
Categories : Breads, Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
CHOCOLATE RIPPLE:
1/4 c all-purpose flour
2 tbsp brown sugar — lightly packed
1 tsp cinnamon
2 tbsp butter or margarine
2 squares semisweet chocolate — chopped
BATTER:
2 tbsp instant coffee granules
1/2 c hot water
2 1/2 c all-purpose flour
1/2 c sugar
1 tbsp baking powder
1 tsp cinnamon
1/2 tsp salt
2 eggs
1 c sour cream
1/3 c butter or margarine — melted
1 square semisweet chocolate — melted, optional

Grease muffin cups or line with paper baking cups.

Chocolate Ripple:
Mix flour, sugar and cinnamon in a small bowl. Cut in butter until mixture
resembles fine crumbs. Stir in chopped chocolate. Set aside.

Batter:
Dissolve coffee in hot water, cool. Mix flour, sugar, baking powder, cinnamon
and salt in a large bowl. Beat eggs, sour cream, melted butter and coffee
together with a whisk or fork. Stir liquid into dry ingredients, stirring
just until moistened. Batter will be stiff. Spoon half the batter into
muffin cups. Spoon a heaping tbsp of ripple mixture on top. Top with
remaining batter. Bake at 400 F for 20 – 25 minutes or till firm to the
touch. Cool in pan 5 minutes, remove muffins and cool on a rack. If desired,
drizzle melted chocolate over top of muffins.

Formatted for MasterCook by Mardi Desjardins July 7, 1997.

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ENGLISH CRUMPETS – 🙂

Recipe By :
Serving Size : 15 Preparation Time :0:00
Categories : Muffins Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
200 g Strong white flour
2 1/2 ml Salt
2 1/2 ml Sugar
100 ml Milk
10 ml Dried yeast
1 pn Bicarb of Soda
Fat for frying

English crumpets are delicious when spread hot with
butter. The butter soaks into the crumpet and drips
down your chin as you bite them:)

Strong white flour is the type bakers use for bread
dough. High in gluten in makes a good risen batter or
dough. In England we have ‘Crumpet Rings’ which are
metal, about 3″ in diameter. These are placed into a
fry pan and act as moulds while the crumpet cooks.
Crumpets can be anywhere between 2″ and 5″ in diameter.

Sift the flour and salt into a mixing bowl. Gently
warm the milk to just hand hot and sprinkle on the
dried yeast. Leave to stand for 10 or 15 minutes
until frothy. Add the yeast mix to flour and beat to
a smooth batter. Cover with a damp cloth and leave to
stand in a warm place for 45 minutes, or the batter
has doubled in size. Dissolve the bicarb in 15ml of
warm water and beat it into the batter. Cover again
and leave to stand for a further 20 minutes. Place a
3 inch metal pastry cutter into a hot greased fry pan.
Pour in about table spoon of the batter to cover the
base thinly. Cook until the top is set and the bubbles
have burst. Remove it from the ring, turn the crumpet
over and cook the other side for 2 or 3 minutes only.
It should just colour slightly. Cool on a wire rack.
Eat them now, or leave to go cold and toast them until
brown on both sides. Spread with lots of good butter
and enjoy:) From Ron’s Plaice in Blackpool:)

From: Recipes

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Title: CHINESE ROAST PORK BUNS (BAU BUNS)
Categories: None
Yield: 1 servings

————————ROAST PORK————————
1/4 c Firmly packed brown sugar
1/4 c Ketchup
2 tb Soy sauce
2 tb Hoisin sauce
1 tb Dry sherry
1 Garlic clove, minced
1 1/2 lb Pork steaks (1/2-inch thick)

—————————SAUCE—————————
1 tb Cornstarch
1 tb Dry sherry
1 tb Peanut oil
1/2 c Chopped onion
1/2 c Chopped water chestnuts
1 tb Soy sauce
1 tb Hoisin sauce
1/2 c Chicken broth
1 17.3 oz can Pillsbury
-Grands Refrigerated
-Buttermilk Biscuits

—————————GLAZE—————————
1 ts Sugar
1 ts Water
1 Egg white

Heat the oven to 375 degrees. Line a broiler pan with
foil. In blender container or food processor, combine
all roast pork ingredients except pork. Blend until
smooth. Generously brush both sides of the the pork
steaks, reserving the remaining sauce. Place the pork
steaks on the foil-line pan; bake 30 minutes. Brush
both sides of pork with remaining sauce and bake 10 to
20 minutes more until tender. Let cool. Finely chop
the meat.

In a small bowl, combine cornstarch and sherry. Blend
well. Heat the oil in a wok and stir-fry onion and
water chestnuts until the onion begins to brown. Add
soy and hoisin; stir to coat. Add the chicken broth
and stir in the cornstarch mixture. Cook and stir
until thickened. Remove from heat; stir in pork.

Separate the dough into 8 biscuits. Press or roll
each into a 5-inch circle on a lightly floured
surfance. Place about 1/3 cup of the pork mixture in
the center and gather up the edges, pinch and twist to
seal. Place seam side down on an ungreased cookie
sheet. In a small bowl, beat the glaze ingredients
until blended; brush over buns. Bake at 375 until
golden brown. 8 sandwiches.

Leah Smith leah@smith.chi.il.us

—–

Olive Garden Salad Dressing

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Salads Sauces And Preserves

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–WALDINE VAN GEFFEN VGHC42A—–
1 1/2 cups Bottled Italian dressing
2 tablespoons Parmesan — grated
2 tablespoons Sugar
1 large egg — raw

Blend in blender on high speed 1/2 minute or until smooth. Pour this
mixture into the top of a double boiler and add 1/4 c oil. Stir gently with a
whisk over gently boiling water until it begins to thicken and egg is
completely
cooked.

Chill several hours or overnight before using. If the dressing is too
thick, add more Italian dressing as needed.

Mix together equal amounts of fresh spinach, iceberg and romaine lettuce.
Allow 2 C for each salad.

Moisten leaves in dressing, do not saturate; let stand 5 minutes. Add
onion rings, radish, etc.

Source: Gloria Pitzer

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Chocolate-Shell Peanuts

Recipe By : Best Loved Foods of Christmas, Pillsbury, undated booklet
Serving Size : 1 Preparation Time :0:00
Categories : Cookies Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 cup peanut butter
1/2 cup confectioners’ sugar — sifted
2 cups Pillsbury’s Best All Purpose Flour* — sifted
1/3 cup cocoa
1/2 teaspoon salt
1/2 cup butter
3/4 cup sugar
1 egg — unbeaten
1 teaspoon French’s Vanilla

BAKE at 325 degrees for 13 to 15 minutes. MAKES 6 dozen cookies
Combine peanut butter and confectioners’ sugar. Chill. Prepare dough.
Sift together the flour, cocoa, and salt. Cream butter and gradually add the
sugar, creaming well. Add egg and vanilla. Beat well.
Blend in the dry ingredients; mix thoroughly. Shape into balls, using a half
teaspoonful for each. Flatten each ball and place 1/4 teaspoonful of peanut
butter mixture in center. Shape dough around filling, pressing to seal.
Pinch ends and centers of cookies to form “peanuts”. Place on ungreased
baking sheets. Bake in slow oven (325 degrees) 13 to 15 minutes. If desired,
roll warm cookies in confectioners’ or granulated sugar.
*For use with Pillsbury’s Best Self-Rising Flour, omit salt.

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NOTES : “Senior Winner in Pillsbury’s 10th Grand National Recipe and Baking
Contest by Mrs. R.W. Fantz, Seattle, Washington. Adapted by Ann Pillsbury.”

Title: CHERRIED SWEET POTATO SCALLOP
Categories: Fruits
Yield: 6 servings

3 1/2 lb Sweet Potatoes (Plain Canned
-Or Fresh)
1 lb Tart Cherries, Drained (1
-Can)
1 tb Butter Or Regualar Margarine
2/3 c Brown Sugar, Firmly Packed
1/4 c Granulated Sugar
1 1/2 ts Salt
1 c Water
4 tb Butter Or Regular Margarine
1/2 c Orange Juice
1/2 lb Regular Marshmallows

Try this the next time you make Sweet Potatoes instead of Potatoes.

Yield: 8 to 10 servings.

If using raw sweet potatoes, pare and cut into slices 1/2 to 3/4 inch
thick. Place in a saucepan and add 1 cup of water and cook until tender.
If using canned, drain.

Useing 1 Tbls of butter, greas a 9 X 13 X 2-inch baking pan and add the
sweet potatoes and cherries.

Combine the remaining ingredients except the marshmallows in a saucepan and
cook until you have a thin syrup. Pour the syrup over the sweet potatoes
and cherries. Bake in a 350 degree F. oven for 30 minutes or until the
syrup is thick. Just before serving top with the marshmallows and return
to the oven to brown.

From The National Red Cherry Institute

—–

Cafe Au Mint Chocolate Pie (A Girl Scout Cookie Recipe)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pt Coffee ice cream
1/2 c Semi-sweet chocolate chips
3 T Whipping cream (or condensed Milk)
1 1/2 Sleeves of Girl Scout Thin Mint Cookies (c

Heavily grease sides and bottom of a 9 inch pie pan with regular (not
light) stick margarine. Crumb cookies in food processor and press
into pie pan. Bake this for 10 minutes at 350 degrees.
Soften ice cream in refrigerator for four hours (or 1 hour room
temperature). Fill baked cool pie shell with ice cream and cover
with wax paper. Freeze.
Melt chocolate chips and whipping cream over lowest heat and spread
over pie. Refreeze.
From: “Girl Scouts”

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Date: Fri, 10 Mar 95 09:25:46 CST
From: cgibas@cysteine.ncsa.uiuc.edu (Cynthia Gibas)

Inspired by the sudden appearance of Obie’s cookies in my HFS, but finding
them way too sweet, I made my own reduced-fat cookies last night. If you
put in dried fruit instead of choc chips (bad me) they might almost be
‘fatfree’.

They are still sugar bombs, but I guess the essence of cookies is that the
sugar browns and makes them crispy, so I was afraid to reduce the amount too
much. This is adapted from my mom’s chocolate chip cookie recipe.

cookie dough

1 c. White Wave soy yogurt
1 c. applesauce (unsweetened)
2-3 c. turbinado sugar (I used 3 last night, down from 4, want to reduce more)
2 t. vanilla
1 c. rolled oats (whole)
2 c. rolled oats (process in food processor to coarse flour)

mix well

sift together
1 c. unbleached flour
1.5 T. baking powder
1.5 T. baking soda
1 t salt
2 T. ener-g egg replacer

and add to the first mixture. The baking soda should react somewhat, making
the mass fluffy and easy to stir. Add more flour until a cookie dough texture
is reached (I had to use ~ 2.75 c. total).

Add chips or fruit or whatever. Shape into balls and bake at 375 until
browned. They do brown, they don’t melt around the edges in that weird way
that bad cookies do, and were considered entirely successful.

PEACHES IN PRIMITIVO SYRUP

Recipe By : Molto Mario
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 clove
2 cups sugar
2 cups Primitivo di Gioia, a dry red wine — from Puglia
4 peaches

In a medium saucepan, combine clove, sugar and red wine and heat until sugar
is dissolved, about 10 minutes. Cool and keep covered. Peel and slice
peaches and divide among 4 wine glasses. Pour 1/4 cup syrup over each peach
and serve immediately with biscotti.

Yield: 4 servings

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