MULTI-GRAIN AND MORE BREAD

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Electric Whole wheat
Bran Breadmaker

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 c Water
1 1/4 c Bread Flour
1/4 c Whole-Wheat Flour
1 tb Nonfat Dried Milk
1 t Salt
1 tb Applesauce
1/4 c 7 grain rolled cereal
2 tb Wheat germ
1 tb Oat bran
1 tb Cracked wheat
1 1/2 tb Honey
1 1/2 ts Yeast

1 POUND LOAF—–

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Title: Broiled Spanish Mackerel
Categories: Wildgame, Fish
Yield: 1 servings

1 ea Spanish mackerel, 3 lb
1 ea Lemon, sliced
1 T Salad oil
1 x Parsley garnish
1 T Butter
1 ea Sauce a la Maitre D’Hotel
1 ea Lemon, juice of

Before broiling rub thoroughly with salt, brush with pepper and work
in a little olive oil. Lay on broiler and brown well on both sides,
being careful not to break it. Apply sauce and serve. If fish is
large, split down middle of back before broiling. Source: FISHES AND
FISHING IN LOUISIANA published 1933 Recipe date: 01/17/33

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Title: Chicken Barbeque Sauce
Categories: Bbq sauces
Yield: 1 servings

1 ea 8oz jar horseradish mustard
1/2 lb Margarine
1 c Vinegar
1 tb Salt
6 oz Worcestershire sauce
1 tb Chili powder
1 c Water

Combine all ingredients, heat and bring to a boil. This sauce
is adequate for ten chicken halves.

Source: Best Barbeque Recipes by Mildred Fischer
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Jean B’s Strawberry-Rhubarb Muffins (11-12)

These started their lives as strawberry muffins, but last summer (1997)
after many iterations in search of perfection, they turned into my favorite
flavor combo! I consider them my own creation, since the ingredients and
method have been altered–in some cases, drastically.

1 ½ c finely chopped strawberries (ca ¼-1/3")
½ c chopped rhubarb
¾ c sugar
1 c white flour
¾ c whole wheat flour
3-4 Tbsp wheat germ
½ tsp baking soda
¼ tsp nutmeg
¼ tsp salt
2 eggs, beaten
¼ c light olive oil
1 tsp vanilla

Combine strawberries, rhubarb, and ½ c sugar, and let stand 1 hour. Heat
oven to 425F. Combine remaining ¼ c sugar, flours, wheat germ, baking soda,
nutmeg and salt. Beat eggs with oil and add vanilla and strawberry-rhubarb
mixture. Spoon into 11-12 greased muffin cups (I like them really full).
Bake ca 20 minutes or til pick comes out clean. Serve warm. Jean B. via TNT.

New Mexico Style Barbecue Sauce (Gc)

Recipe By : GRILLIN’ CHILLIN’ SHOW #GR3625
Serving Size : 1 Preparation Time :0:00
Categories : Bbq-Sc Texmex-Sc

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons unsalted butter
1/2 medium red onion — finely diced
1 garlic clove — finely diced
6 plum tomatoes — coarsely diced
1/4 cup ketchup
2 tablespoons dijon mustard
2 tablespoons dark brown sugar
1 tablespoon honey
1 teaspoon cayenne
1 tablespoon ancho chile powder
1 teaspoon pasilla chile powder
1 tablespoon worcestershire sauce

In a medium saucepan over medium heat, heat the butter and sweat the onion
and garlic until translucent. Add the tomatoes and simmer for 15 minutes.
Add the remaining ingredients and simmer for 20 minutes.

Puree the mixture in a food processor, pour into a bowl, and allow to cool
at room temperature. Will keep for 1 week or several months frozen.

Yield: 5 cups

Busted by Gail Shermeyer <4paws@netrax.net> on Jun 22, 1997

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CINNAMON MINI MUFFINS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Muffins Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Flour
1/2 c Sugar
2 ts Baking powder
1/2 ts Salt
1/2 ts Ground nutmeg
1/2 ts Ground allspice
1 Egg — lightly beaten
1/2 c Skim milk
1/3 c Butter — melted
-TOPPING:
2 tb Sugar
1/2 ts Ground cinnamon
1/4 c Butter — melted

In a large bowl, combine flour, sugar, baking powder,
salt, nutmeg and allspice. Combine the egg, milk, and
butter; mix well. Stir into dry ingredients just until
moistened. Spoon into greased or paper-lined mini
muffin cups. Bake at 400 degrees for 12-14 minutes or
until muffins test done. For topping, combine sugar
and cinnamon. Brush the tops of warm muffins with
butter; sprinkle with cinnamon-sugar.

Nutritional Information: 96 calories, 128 mg. sodium,
9 mg. cholesterol, 12 gm. carbohydrates, 1 gm.
protein, 5 gm. fat.

Makes: 2 dozen From: Posted
by: Debbie Carlson – GEnie

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Title: Harvest Time Pumpkin Soup
Categories: Diabetic, Soups/stews, Vegetarian, Crockpot
Yield: 4 servings

1 sm Pie pumpkin; cleaned out – chopped
2 Potatoes; Salt pepper
2 Carrots; 4 tb Cream;
1 Onion; finely chopped 2 tb Butter;
2 cl Garlic; crushed 2 tb Soy sauce;(optional)
Olive oil; Sour cream;
Fresh parsley; basil; thyme; Chives; chopped

Cut pumpkin, potatoes and carrots into pieces and steam until tender.
Remove peel from pumpkin. Save steaming water. Saute onion and
garlic in a little olive oil until transparent. Puree onion, garlic
and vegetables in a food processor, adding reserved water. Return
the puree to a saucepan and add spices, salt and pepper, cream,
butter and soy sauce. If soup is too thick, thin with a little water,
milk or chicken stock. Heat but do not boil. Garnish with a dollop
of sour cream and chives.

Source: The Harrowsmith Cookbook, Volume Three

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Brown Sugar Hot Chocolate

Recipe By : Woman’s Day 12-17-96
Serving Size : 4 Preparation Time :0:15
Categories : Not Sent

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 squares unsweetened chocolate
1/3 c water
4 c milk — heated
3/4 c brown sugar — packed
1/8 tsp salt
peppermint cane or stick — garnish

Stir chocolate and water in a medium saucepan over low heat until
chocolate has melted (mixture will thicken). Gradually whisk in milk,
then sugar and salt until evenly blended.

To serve: Reheat in a saucepan over medium-low heat, or in microwave,
stirring occasionally. Serve with Peppermint-cane stirrer.

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Title: Shrimp fried rice
Categories: Stir-fry, Seafood, Oriental
Yield: 4 servings

2 Eggs
2 tb Vegetable oil
3 Green onions tops; chopped
3 c Cold cooked rice
1/4 lb Cooked shrimp; chopped
3 tb Kikkoman Soy Sauce

Blend eggs with 2 Tbsp. water; set aside. Heat oil in wok or large
skillet over medium heat. Add green onions; stir-fry 30 seconds.
Add eggs; cook, stirring gently, until firm. Stir in rice and cook
until heated, gently separating grains. Add shrimp and soy sauce;
cook, stirring, until mixture is well blended and heated through.

Makes 4 to 6 servings

Source: The Art of Stir-Frying Made Easy with Kikkoman Sauces
Reprinted with the permission of Kikkoman International Inc.
Electronic format courtesy of Karen Mintzias

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Title: CHOCOLATE DIPPED HOKEY POKEY COOKIES * PART 1
Categories: Cookies, Chocolate
Yield: 8 servings

—————————KAREN PHILLIPS CBTX40A—————————
1/2 c Sliced almonds
1/4 t Salt
1/4 c Granulated sugar
1/4 t Pure almond extract
2 T All-purpose flour
3 oz Semi-sweet chocolate;
-chopped into 1/4″ pcs
1 Egg white
1 t Unsalted butter; melted

EQUIPMENT: Measuring cup, measuring spoons, small
nonstick saute pan, baking sheet, stainless steel
bowl, rubber spatula, parchment paper, cake spatula,
pizza cutter, double boiler, instant-read test
thermometer.

Preheat the oven to 325 degrees. Toast the almonds on
a baking sheet in a preheated oven until golden brown,
about 8 minutes, then remove from the oven and cool.
Do not turn off the oven.

Combine the sugar, flour, egg white, butter, salt, and
almond extract in a stainless steel bowl. Stir the
mixture until smooth. Gently fold in the almonds until
coated with the batter. Hold the batter at room
temperature for 20 minutes before using, stirring
occasionally. This is done in order to dissolve the
sugar. If this step is bypassed, the cookies will not
have the desired taste and texture.

Trace 2 6-inch circles onto a piece of parchment
paper (cut to fit a baking sheet). Place the parchment
paper, trace marks down, on a baking sheet. Evenly
divide the batter between the circles.

Directions continue >>>

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