CHOCOLATE RASPBERRY MUFFINS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
15 oz Canned Raspberries *
2 c Self-Rising Flour
1/2 c Sugar
1/2 c Chocolate Bits Or Chips
1 Lightly Beaten Egg
2 oz Melted Butter
3/4 c Buttermilk

* Use canned raspberries and syrup.
~——————————————————
Preheat oven to 375F, prepare pans. Pour undrained
raspberries into a pan, bring to a boil, boil without
stirring for about 12 minutes, or until mixture is
thick and a jam-like consistency; cool. Combine the
sifted flour, sugar and chocolate in a bowl. Mix egg,
butter and buttermilk. Stir dry mix into wet mix until
just combined. Gently fold in the raspberry mixture.
Spoon into pans and bake for about 15 minutes or until
done.

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Cincinnati 5-Way Chili

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Main Dish Meats
Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons Butter
2 pounds Ground beef
6 Bay leaves
1 large Onion — finely chopped
6 medium Cloves garlic — finely

1 teaspoon Cinnamon
2 teaspoons Allspice
4 teaspoons Vinegar
1 teaspoon Dried whole red pepper — crushed
1 1/2 teaspoons Salt
2 teaspoons Pure ground red chile
1 teaspoon Ground cumin
1/2 teaspoon Dried oregano (preferably — Mexican)
1 6 oz can tomato paste
6 cups Water
1 16 oz can kidney beans — drained
1/2 pound Vermicelli — cooked
1/2 cup Cheddar cheese — grated
1 small Onion — finely chopped

HEAT THE BUTTER IN A LARGE HEAVY SKILLET over medium-high heat. Add the meat to
the skillet. Break up any lumps with a fork and cook, stirring occasionally,
until the meat is evenly browned. Stir in all the remaining ingredients up
through the water.
Taste and adjust seasonings. If the flavor is too sweet, add a small amount of
vinegar; if not spicy enough, add a small amount of ground chile. Bring the
mixture to a boil, then lower the heat and simmer, uncovered, for 2 to 4 hours.
Add the kidney beans to the mixture 1/2 hour before serving. Place a small
amount of the cooked vermicelli in individual bowls.
Spoon on a generous amount of chili. Top with grated cheese and raw onion or
pass in individual bowls.

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DOUBLE BRAN CITRUS MUFFINS

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c All-purpose flour with wheat
-bran (Five Roses)
1/2 c Oat bran
1/3 c Sugar
1 t Baking powder
1 t Baking soda
1/4 ts Salt
1 c Buttermilk
1/4 c Vegetable oil
1 Egg — lightly beaten
Grated rind of 1/2 orange
Grated rind of 1/2 lemon
1/2 c Dates or prunes — chopped
1 tb Sesame seeds

In a large bowl, combine flour, oat bran, sugar,
baking powder, baking soda and salt. In a separate
bowl, beat buttermilk, oil, egg and citrus rinds. Add
to dry ingredients, mixing until just dampened and
still lumpy. Lightly stir in dates and spoon into
lightly greased muffin cups. Sprinkle with sesame
seeds. Bake at 375 F for 20 minutes.

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Title: Chicken and Pasta Bake
Categories: casseroles, cheese/eggs, chicken, favourites, try it
Yield: 4 servings

12 oz pasta shapes
1 tb olive oil
1 lg onion; chopped
2 ?? garlic; crushed
2 ea chicken breast (boneless)
-6oz each; cut into cubes
1 ?? 14 oz passata
4 ea fresh tomatoes; chopped
3 tb black olives, pitted;
-quartered
1 ts dried oregano
2 tb fresh basil; chopped
1 ea salt and pepper
4 oz blue cheese (gorgonzola or
-stilton; cubed

Cook the pasta in boiling salted water until tender.
Meanwhile, in a large saucepan, heat the oil and fry the onion and garlic
until softened. Add the chicken and continue to fry until just browned.
Pour in the passata, tomatoes, olives, herbs and seasoning. Leave to
simmer gently for 5 minutes or until the chicken is cooked through.
Drain the cooked pasta and mix with the chicken mixture. Stir in half the
cheese. Pour into an ovenproof dish and layer the remaining cheese on top.
Place under a preheated grill for 10 minutes, until the cheese has melted.
Serve immediately with a leafy green salad.
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Title: Mimi’s Pound Cake
Categories: Cakes, Londontowne
Yield: 1 servings

1/2 lb Butter (NO subst) 1 2/3 c Sugar
5 ea Eggs 2 ts Vanilla
2 c Cake flour

Cream butter and sugar. Drop in eggs one at a time, stirring after each.
Fold in flour and mix well. Add vanilla. Bake in 350 degree over for about
50 minutes.
Mrs. Charles E. Phillips

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Chilled Strawberry Soup

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Qt. strawberries — dried,
hulled — sliced
2 Tbsp. dry white wine
1/4 C. confectioners sugar or to taste
2 C. plain yogurt

Place the strawberries and wine in the container of an
electric blender and blend until smooth. Force the mixture
thorough a sieve to strain out the seeds. Return the puree to
blender. Add the sugar and yogurt and blend until mixed.
Chill briefly before serving in chilled soup bowls.

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Title: KIWIFRUIT SORBET **
Categories: Fruits, Ice cream
Yield: 4 servings

———————-PATTI – VDRJ67A———————-
1 c Water
1/2 c Sugar
1/2 c Light corn syrup
4 Kiwifruits; pared
5 ts Lemon juice
1/4 ts Grated lemon peel

Combine water, sugar and corn syrup in saucepan. cook
and stir 2 minutes or until sugar is dissolved. Puree
kiwifruit in food processor or blender to equal 3/4
cup puree. Add lemon juice, lemon peel and sugar
mixture. Pour into shallow metal pan; freeze about 1
hour or until firm but not solid. Spoon into chilled
bowl and beat with electric mixer until light and
fluffy. Return to freezer; freeze 2 hours or until
firm enough to scoop.

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Bunny Patch Dessert

Recipe By : Dayton Daily Newspaper
Serving Size : 15 Preparation Time :0:15
Categories : Holiday

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 ozs Fat-Free Pound Cake
cut into 10 slices
21 ozs strawberry pie filling
12 ozs Cool Whip Lite®
1 c coconut
1 tsp green food coloring
1 c jelly beans
4 Marshmallow Bunnies®

Line bottom of 12 x 8″ baking pan with cake slices. Top with strawberry pie
filling and all of the whipped topping. Refrigerate 1 hour or until ready
to serve. Tint coconut pale green with food coloring. Sprinkle over center
of whipped topping. Decorate with jelly beans and Marshmallow Bunnies®.

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Per serving: 210 Calories; 4g Fat (17% calories from fat); 1g Protein; 41g
Carbohydrate; 1mg Cholesterol; 66mg Sodium

CREME CONSTANCE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 oz Butter
1 1/2 oz Onion — finely chopped
1 t Curry powder
1/2 oz Flour
15 fl Milk
15 fl Chicken stock
5 tb Coconut milk
Salt pepper
—–TO FINISH—–
4 tb Cream
4 sl Lemon

“Despite the simplicity of this recipe, it is
delightful and subtle, although this depends very much
upon the quality of the basic ingredients used.” IMH
Melt butter, and soften the very finely chopped
onion over gentle heat. When tender, but not browned,
add curry powder (which should be of good quality, and
ideally home made) and continue cooking 1-2 mins. Stir
in flour and cook to make a roux for a further minute
or so. : Remove from heat and when slightly cooled,
gradually stir in stock and milk. Return to heat and
stir while bringing to the boil. When boiling, reduce
heat and simmer gently 15 minutes or so.
Add coconut milk (or creamed coconut if the milk is
unavailable) and stir to incorporate. Strain, correct
seasoning and reheat. Serve with a little cream
marbled on the surface, and a slice of lemon.

MMed IMH Georges’ Home BBS 2:323/4.4

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GREENS AND GARLIC

Recipe By : COOKING MONDAY TO FRIDAY SHOW #MF6748
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 pound greens such as beet — turnip, mustard,
Broccoli di Rabe or dandelions
Olive oil
1 clove garlic — sliced (1 to 2)
Salt and dried red pepper flakes

If you are using very young tender beet greens or mustard greens, stem them, ch
op the leaves, then
saute in 2 tablespoons olive oil with a clove of garlic until wilted; season to
taste.

If the greens you are using are tougher, blanch them for 4 minutes or until ten
der, then drain well
and chop. Only then saute in garlic and olive oil until heated through; season
to taste.

Yield: 2 servings

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