“JAMMY MUFFINS”

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb AM Unrefined Vegetable Oil
1/4 c Raw honey
2 c Whole Grain Bran Muffin Mix
— (Arrowhead Mills)
1 Egg beaten or egg replacer
1 c Water

Prepare Whole Grain Bran Muffin Mix according to
package directions. Before baking, spoon 1 teaspoon
apple butter (or favorite flavor) into center of the
unbaked muffin. Bake at 350 degrees F. for 25-30
minutes.

Source: Arrowhead Mills “Whole Grain Muffins” tri-fold
Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

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Title: APPLE-CHICKEN SALAD-(MARINADED)
Categories: Cyberealm, Salads, Main dish
Yield: 4 servings

———————-FROM LOIS FLACK———————-

—————-CYBEREALM BBS (315)786-1120—————-

————————-MARINADE————————-
1/4 c Frozen apple juice-
-concentrate, thawed
2 tb Salad oil
2 tb Soy sauce
1 tb White wine vinegar
1 ts Dried savory, crushed

————————–CHICKEN————————–
4 md Skinless, boneless chicken
-breast halves (12 ounces)

————————-DRESSING————————-
3/4 c Mayonnaise or salad dressing
1/4 c Apple juice concentrate
1/4 ts Salt
1/4 ts Pepper

—————————SALAD—————————
3 c Torn romaine lettuce
2 c Torn red leaf lettuce
1/2 c Broken pecans or walnuts
1/3 c Red onion rings
2 md Apples, cored sliced

* NOTE: This recipe needs to be prepared ahead of
time! *

For marinade: In a small bowl combine apple juice
concentrate, salad oil, soy sauce, vinegar, and savory.

For chicken: Place chicken breasts in a plastic bag
in a shallow dish. Pour marinade over chicken. Close
bag. Refrigerate about 4 hours, turning once. Remove
meat, reserving marinade. Pat chicken dry with paper
towels.

Place chicken on a rack of an unheated broiler pan.
Broil about 4 to 6 inches from heat for 8 to 10
minutes or till tender, brushing occasionally with
reserved marinade. (Or grill chicken on an uncovered
grill directly over medium-hot coals for 20 to 25
minutes or till tender, turning once.) Remove from
heat. Cut chicken into strips. Cover and chill 2 to
24 hours.

For dressing: In a small bowl combine mayonnaise or
salad dressing, apple juice concentrate, salt and
pepper.

In a large bowl combine the romaine, red leaf
lettuce, pecans or walnuts, and onion. Divide salad
greens among 4 dinner plates. Arrange chicken and
apples over greens. Drizzle salad dressing over
salads.

Makes 4 main-dish salads.

Calories……705 Protein…31 g
Carbohydrates..32.g Fat…52 g Cholesterol….98.mg
Sodium…959 mg Potassium…..782.mg

Source: Better Homes and Gardens, Summertime Cooking

Typed for you by Lois Flack, CYBEREALM BBS, Watertown,
NY.

—–

Title: Hash Brown Potatoes
Categories: Diabetic, Vegetables, Side dishes
Yield: 4 servings

4 md Size red or baking potatoes; -diced
-about 1 lb; 1/4 ts Salt;
2 ts Virgin olive oil Black pepper to salt;
1 md Size green bell peppers; 2 tb Chopped chives;

Scrub potatoes well and cut into 1/3″ cubes. In a large non-stick,
heat oil. Stir in potatoes, bell pepper, salt and black pepper.
Cover and cook over medium heat, stirring occasionally, until
potatoes are cooked thorugh and crisp, 20 to 25 minutes. Stir in
chives. Food Exchange per serving: 1 STARCH/BREAD EXCHANGE; CAL: 68;
CHO: 0mg; CAR: 11g; PRO: 1g; SOD: 115mg; FAT: 2g;

Source: Light Easy Diabetes Cuisine by Betty Marks

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PEANUT BUTTER MUFFINS WW

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 tb Flour, self-rising
1 tb Sugar, superfine
1/4 c Milk, skim
1 Eggs
– lightly beaten
2 tb Peanut butter, chunky
– room temperature
1 t Margarine
– melted

Preheat oven to 400F. Sift together flour and sugar;
add remaining ingredients, stir until combined. Do not
beat or overmix. Spray 4 muffins cups with cooking
spray; fill 3/3 full with batter. Fill remaining cups
1/2 full of water. Bake till golden brown – about 20
minutes. Remove muffins to wire rack, cool. Serve
cooled or freeze until ready to use.

Weight Watcher Exchanges: 1 Protein, 1/2 Bread, 1
Fat, 20 Optional Calories.

Nutritional Analysis per serving: 160 calories, 7 g.
protein, 8 g. fat, 15 g. carbohydrate, 110 mg.
sodium, 69 mg. cholesterol.

Calories from fat: 43%

Original recipe from Weight Watchers “Fast and
Fabulous” Cookbook. Conversion and additional analysis
by Rick Weissgerber. [GEnie D.WEISSGERBE]

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Black Bean and Potato Soup

Recipe By : Rival’s Crock-Pot Slow Cooker Cuisine; 1995
Serving Size : 1 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 16 oz can black beans — drained
2 potatoes — washed and diced
1/2 pound cooked ham — diced
6 cups beef broth
1/4 cup dried chopped onions
1 4 oz can chopped jalapeno peppers — or
mild chili peppers
1 clove garlic — minced
1 teaspoon ground cumin
1 teaspoon ground oregano
1 teaspoon ground thyme
1/8 teaspoon ground cloves
sour cream — garnish
chopped tomatoes — garnish

In Crock-Pot, combine beans, potatoes, ham, broth, onion, peppers, garlic, cumi
n, oregano, thyme, and cloves. Cover and cook on Low 8 to 10 hours or on High
4 to 5 hours. Serve. Garnish bowls with sour cream and chopped tomatoes if de
sired.
Serve 6 to 8

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Title: Miniature Candy Bars
Categories: Chocolate, Candies
Yield: 1 servings

1 lb Confectioners sugar
2/3 c Sweetened condensed milk
1/2 ts Vanilla
1/2 ts Almond extract
12 oz Semisweet chocolate pieces
12 oz Butterscotch flavored pieces
1 lb Chopped Spanish peanuts

Combine confectioners sugar, sweetened condensed milk, vanilla and
almond extract in large bowl. Mix thoroughly, using hands to knead.
Roll mixture between two sheets of plastic wrap to form 13×9
rectangle. Chill in refrigerator. Meanwhile, melt chocolate and
butterscotch pieces in top of double boiler over hot water. Stir in
peanuts. Spread one half of chocolate mixture in buttered 13x9x2
baking pan. Carefully place fondant layer on top. Spread remaining
chocolate mixture on top. Refrigerate until firm. Remove from
refrigerator 10 minutes before cutting. Cut into bars. Store in
refrigerator. Makes 48 pieces. Origin: Farm Journal’s Choice
Chocolate Recipes Shared by: Sharon Stevens.

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Title: Cawl Cennin a Hufen (Leek Soup, Creamed) Welsh
Categories: Soups
Servings: 8

1 1/4 lb Leeks 2 oz Butter
1/4 lb Roughly chopped onion 1 ea Roughly choped head
Celery
5 pt Mutton stock 1 oz Roughly chopped parsley
1 x Salt and Pepper 5 oz Double cream

Garnish: diced meat (optional)

Accompaniments: sippets

Clean the leeks thoroughly, chop them roughly, and set a little of the
green aside for garnish.

Melt the butter and cook the vegatibles under cover without browning them.
Add the stock, bring to the boil, and simmer for 1 hour, skimming if
necessary.

Rub the soup through a sieve or blend in a liquidiser. Reheat the soup,
stir in the parsley, green of leeks, and diced meat (if used). Season
with salt and pepper.

Stir in the cream, correct seasoning, and serve with sippets.

British Cookery (BTA, BFPC)

—————————————————————————–

Title: Onion Vetha Kozhambu
Categories: Vegetables, Vegetarian, East indian
Yield: 4 Servings

Lemon-size tamarind;
-soaked in 1 cup water
Pearl onions/shallots;peeled
2 Dried red chilli pods
1 1/2 ts Sambar powder
1 1/2 ts Rice flour; mixed with a
-little water for thickening
Salt; to taste
Mustard (seasoning)
Chana dal (seasoning)
Curry leaves (seasoning)
1 pn Hing
2 tb Oil

Warm oil. Season with mustard , chana dal and curry powder. Saut‚
peeled onions till translucent. Add squeezed out extract of tamarind.
Throw the sambar powder, salt and hing in. Let simmer till onions are
cooked. Add dissolved rice flour water for thickening. Stir and wait
till it simmers again a couple of minutes. Remove.

Variations:

Tomatoes with chick peas makes a delicious vatha kozhambu. Add some
slit green chillies if you would like to spike it up. Other
suggestions are diced sweet potato, diced butternut squash, daikon
(Chinese radish), drumsticks (available fresh in Indian stores or
canned, pre-cooked) all on their own.

U15297@uicvm.bitnet (Shyamala Parameswaran)

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Peach Cobbler No. 1580 Yields 6 Servings

4 Cups Peaches, Peeled 2/3 Cup Flour
Sliced 2 Tbls Brown Sugar, Packed
1/2 Cup Granulated Sugar 1/2 tsp Cinnamon, Ground
1 Tbls Flour 2 Tbls Whole Milk
1/4 Cup Butter

Preheat the oven to 400 degrees.
Combine the peaches, the first measure of flour, the sugar and the cinnamon in
a shallow (1 qt.) baking dish.
Combine the second measure of flour and the brown sugar in a mixing bowl.
Cut in the butter using a pastry blender until the mixture is the size of
small peas.
Stir in the milk until moistened.
Drop by spoonfulls onto the peaches.
Bake until a toothpick inserted into the crust comes out clean (about 30
minutes).
Let stand 5 minutes before serving.

Title: Hot Chocolate Souffles
Categories: Baking, English, Desserts
Yield: 6 servings

9 oz Semisweet chocolate, chopped
2 tb Dark rum
6 Lg Egg whites
4 Lg Egg yolks
1 tb Unsalted butter, melted
1 pn Cream of tartar

In the top of a double boiler set over simmering water, melt the
chocolate, stirring, until it is smooth. Remove the pan from the
heat, add the egg yolks, one at a time, whisking well after each
addition, and whisk in the rum and butter. Transfer mixture to a
large bowl. In a bowl with an electric mixer, beat the egg whites
with the cream of tartar and a pinch of salt until they hold stiff
peaks. Stir a quarter of the egg whites into the chocolate mixture
then fold in the remaining egg whites gently but thoroughly. Spoon
the mixture into 6 buttered 2/3 cup souffle dishes and bake them on a
baking sheet in the middle of a preheated 400f oven for 10-12
minutes, or until they are puffed and a tester comes out nearly
clean. a 1982 Gourmet Mag. favorite from Homewood Park, a small hotel
and restaurant in Bath, England

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