PUMPKIN CHOCOLATE CHIP MUFFINS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Chocolate Muffins
Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 Regular or 48 miniature
-muffins
Make one or two days ahead
-for best flavor.
1/2 c (1 1/4 ounces) sliced
-unblanched
Almonds
1 2/3 c All-purpose flour
1 c Granulated sugar
1 tb Pumpkin pie spice
1 t Baking soda
1/4 ts Baking powder
1/4 ts Salt
2 lg Eggs
1 c Plain pumpkin (half of a
1 lb Can)
1/2 c (1 stick) butter, melted
1 c (6 ounces) chocolate chips

Heat oven to 350 F. Put almonds on a baking sheet pr
pie pan and bake about 5 minutes, just until lightly
browned; watch carefully so almonds don’t burn. (You
can also toast them in a toaster oven.) Slide almonds
off the baking sheet so they cool quickly.

Grease muffin cups, or use foil or paper baking cups.

Thoroughly mix flour, sugar, pie spice, baking soda,
baking powder, and salt in a large bowl.

Break eggs into another bowl. Add pumpkin and butter,
and whisk until well blended. Stir in chocolate chips
and almonds. Pour over dry ingredients and fold in
with a rubber spatula just until dry ingredients are
moistened.

Scoop batter evenly into muffin cups. Bake 20 to 25
minutes, or until puffed and springy to the touch in
the center. Turn out onto a rack to cool. Wrap in a
plastic bag and keep for 1 or 2 days. Reheat before
serving.

Source: Muffins By Elizabeth Alston

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Paradise Cake (Scottish)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz Shortcrust pastry
Raspberry jam
4 oz Margarine
4 oz Caster sugar
1 Egg, beaten
2 tb Chopped glace cherries
2 tb Chopped walnuts
2 tb Ground almonds
Vanilla essence
Caster sugar for dusting

Set oven to 350F or Mark 4. Grease an 11 inch x 7 inch
baking tin. Roll out the pastry on a floured surface
and use to line the tin. Bake blind for 10 minutes.
Meanwhile cream the margarine and caster sugar
together in a bowl. Stir in the beaten egg and the
cherries, walnuts and almonds. Add the vanilla essence
and mix well. Spread a layer of raspberry jam over the
bottom of the pastry case. Spoon the mixture on to the
jam, level off and bake for 30-35 minutes. Sprinkle
with caster sugar and leave to cool in the tin. When
cold cut into squares.

>From the booklet Scottish Teatime Recipes Typed By
Ray Watson

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SPICY BRUSSEL SPROUTS

Recipe By :WELL-STOCKED PANTRY SHOW#ND7037
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon vegetable oil
1/4 cup slivered almonds
1/2 teaspoon yellow mustard seeds, — crushed
1/4 teaspoon cumin seeds
1/4 teaspoon fennel seeds
3 cups cooked brussel sprouts, — halved
1/8 teaspoon cayenne pepper
1 tablespoon finely chopped fresh ginger
About 1 tablespoon fresh lime juice
1/2 teaspoon salt

In a large, heavy, nonreactive skillet, heat oil over moderately high heat
for about 30 seconds. Add almonds and mustard, cumin, and fennel seeds.
Cook, stirring, until nuts and spices are fragrant and dark, about 15
seconds. Reduce heat to moderate and add Brussels sprouts, cayenne, and
ginger. Cook and stir until vegetables are heated through and spices are
well distributed, about 4 minutes. Add a few tablespoons of water if
vegetables look dry. Season to taste with up to 1 tablespoon of lime juice
and salt and serve hot.

Serves 6

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RISOTTO WITH SHRIMP AND VEGETABLES

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Italian Rice

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Dried mushrooms (porcini)
2 c Hot water
1 cn Chicken broth (14 oz)
1 c Water
1 c Dry white wine
2 md Tomatoes
1 md Bunch broccoli
4 tb Butter or margarine
1 md Onion, chopped
1 Clove garlic, minced
2 c Arborio rice, uncooked (OR
-long-grain rice)
1 1/2 lb medium shrimp, peeled
-and deveined
1/2 c Fresh basil leaves, torn
-(OPTIONAL)

Soak dried mushrooms in hot water until soft, at least
1/2 hour. Remove mushrooms with slotted spoon and
strain liquid through cheesecloth into medium
saucepan. Add chicken broth, water,and wine; bring to
a boil. Keep hot over low heat, covered. Rinse
mushrooms in water to remove all grit; chop into
1/2-inch pieces. Remove stem ends and seeds from
tomatoes; chop into 1/2-inch cubes. Cut flowerets
from broccoli. Peel tough skin from stems with
vegetable peeler; cut stems into 1/4-inch slices. Heat
oil in 5-quart Dutch oven over medium-high heat. Add
broccoli and saute until tender-crisp. Transfer to
bowl; cover, and keep warm. Add 2 tablespoons butter
to Dutch oven; saute onion and garlic for 1 minute.
Add rice; cook over medium heat, stirring, for 2
minutes. Laddle simmering broth, 1/2 cup at a time,
into rice mixture, while stirring. Alloe rice to
absorb broth before adding more. After 10 minutes,
add mushrooms, and continue to cook, stirring, until
rice is tender but firm, about 10 to 15 minutes
longer. Rice should be creamy. Remove rice from heat;
cover and keep warm. Melt remaining butter in medium
skillet over medium heat. Add shrimp; cook, stirring
constantly, until shrimp are just pink, about 3
minutes. Remove from heat. Stir tomatoes and broccoli
into cooked rice. Add shrimp and pan liquid to rice
and vegetable mixture; mix well. Cook over medium-high
heat until heated through; remove from heat. Stir in
basil, if desired. Serve immediately in warmed shallow
soup bowls or deep plates.

Makes 6 main-dish or 10 first-course servings.

[McCall’s COOKING SCHOOL No 12] Posted by Fred Peters.

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Stir-Fried Bean Curd with Green Beans in Hot Sauce

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetarian Vegetables
Beans Sauces
Chinese

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 oz Green beans
1 1/2 Cakes bean curd
3 Garlic cloves
3 1/2 tb Vegetable oil
1/2 ts Salt
—–SAUCE—–
1 tb Light soy sauce
1 tb Hoisin sauce
1/2 tb Yellow bean sauce (paste)
2 ts Chili sauce
2 ts Oil (Chinese chili oil opt.)
1 tb Tomato paste

Trim the green beans and cut each one in half. Boil them in ample water
for 2 minutes and drain well. Cut the bean curd into 3/4-inch cubes. Crush
and chop the garlic.

Heat the oil in a frying pan or wok. When hot, add the garlic, salt, and
green beans. Stir-fry over medium heat for 2-1/2 minutes. Add the bean
curd pieces and turn them lightly with the beans for 1-1/2 minutes. Pour
in all the sauce ingredients. Turn and stir them together for 1 minute.
Cook and turn for 1-1/2 minutes and serve.

Serves 4-5 with rice and other dishes.

Source: New Chinese Vegetarian Cooking, by Kenneth Lo Typos by: Karen
Mintzias

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Strawberry Upside Down Shortcake

Recipe By : Juanita Kitchen link
Serving Size : 1 Preparation Time :0:00
Categories : Cakes Strawberries

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup mini marshmallows
2 packages frozen sliced strawberries in syrup — (10 oz.) complet
ely
thawed (2 cups)
1 package strawberry flavored gelatin — (3 oz.)
2 1/4 cups flour
1 1/2 cups sugar
1/2 cup shortening
3 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 teaspoon vanilla
3 eggs

DIRECTIONS:
Generously grease the bottom of a 13 x 9 pan; sprinkle marshmallows evenly over
the
bottom of the pan. Thoroughly combine thawed strawberries and syrup with dry ge
latin;
set aside. In large bowl combine remaining ingredients. Blend at low speed unti
l
moistened; beat 3 minutes at medium speed. Pour batter evenly over marshmallows
.
Then spoon strawberry mixture evenly over batter. Bake at 350 degrees for 45-50
minutes or until toothpick comes out clean when inserted. Serve warm or cool wi
th
ice cream.
*check often right before cooking time is finished. Be careful not to scorch th
e
marshmallows. This cake will totally turn upside down by itself in the pan.
The strawberries will be on bottom, the cake part stays in the middle, and the
marshmallows rise to the top. Hope you enjoy!!

MUSHROOM PEPPER SAUTE

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Vegetarian Main dish
Easy

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 oz Triticale flour
1/2 ts Basil
1/2 ts Thyme
1/4 ts Salt
1/2 ts Soy sauce
1 tb Sesame oil
6 oz Mushrooms — sliced
1 1/2 oz Green pepper — chopped
1 1/2 oz Scallions — chopped

Preheat oven to 325 degrees. Lightly grease a 4 x 8
baking dish with sesame oil. Mix triticale flour with
basil, thyme, salt, soy sauce, and 2 ounces water.
Saute the vegetables, adding the triticale sauce, for
4 minutes. Transfer ingredients to a covered baking
dish and bake for 20 minutes.

From DEEANNE’s recipe files

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Title: HOMINY-SQUASH STEW
Categories: Vegetables, Soups, Main dish
Yield: 4 servings

1 c Pinto beans
– soaked overnight
Salt
1 ts Cumin seeds
1 ts Dried Mexican oregano
1 Cinnamon stick (1″ long)
3 Whole cloves
1/4 c Light olive oil
-=OR=- sunflower seed oil
1 lg Onion; cut in 1/4-in squares
2 Garlic cloves; minced
1 tb Ground red chile
-=OR=-
-Paprika for milder flavor
2 c Bean broth or water (about)
1 lb Fresh or canned tomatoes
– peeled, seeded chopped,
– juice reserved
3 c Peeled, cubed banana squash
– (in 1-inch cubes)
2 c Cooked hominy
2 Jalapeno chiles
– seeded and finely diced
Chopped cilantro for garnish
Sour cream, optional
-=OR=-
-Shredded Muenster cheese

DRAIN SOAKED BEANS, cover them generously with fresh
water and bring to boil. Boil vigorously about 5
minutes, skim off any foam that rises to surface, then
lower heat and simmer 30 minutes. Add 1/2 teaspoon
salt and continue cooking until beans are tender,
about another 30 minutes. Taste as they cook to be
sure they are as done as you like them. Drain beans
but reserve liquid. Warm small, heavy skillet and
toast cumin seeds until fragrance emerges. Add
oregano, stir about 5 seconds, then quickly remove
them to plate so they don’t burn. Combine with
cinnamon stick and cloves and grind to a powder in
electric spice mill. Heat oil in wide skillet and
saute onion briskly over high heat 1 minute. Lower
heat to medium and add garlic, ground spice mixture,
ground red chile and salt to taste. Stir to combine.
Add 1/2 cup reserved bean broth and cook, stirring
occasionally, until onions soften. Add tomatoes and
liquid, squash and enough bean broth to cover. Simmer
until squash is partially cooked, about 20 minutes.
Stir in hominy, beans and diced chiles. Add more broth
as needed and continue cooking until squash is tender.
Taste and check seasonings. Serve garnished with
cilantro and sour cream or shredded cheese.

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Vegetable Stock

Recipe By : Gourmet – October ’89
Serving Size : 9 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 onions — chopped
3 tablespoons unsalted butter
2 leeks, white pale part, washed well — chopped
2 carrots — chopped
2 ribs celery — chopped
1/4 pound mushrooms w/open caps — chopped
1 cup potato peelings
1/4 cup lentils
6 unpeeled garlic cloves
1/2 teaspoon dried thyme — crumbled
1/2 teaspoon black peppercorns
1 bay leaf
12 long parsley sprigs
1 teaspoon salt

In a stockpot or kettle, cook the onions in the butter over moderate heat,
stirring until they are golden. Add the leeks, the carrots, the celery, the
mushrooms, the potato peelings, and 1/3 cup water. Simmer the mixture,
covered, stirring occasionally, for 5 minutes. Add 12 cups of cold water,
the lentils, the garlic, the peppercorns, the thyme, the bay leaf, the
parsley, and the salt. Bring the mixture to a boil, and simmer it, uncovered
for 2 hours. Strain the stock through a fine sieve into a bowl and let it
cool. Chill the stock and remove the fat. Makes about 9 cups.

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Title: Pumpkin Cookies
Categories: Cookies, Holiday
Yield: 1 Servings

1/2 c Shortening
1 1/4 c Brown sugar
1 c Pumpkin puree
2 Eggs
2 c All-purpose flour
2 ts Baking powder
1/2 ts Salt
1/2 ts Ginger
1 ts Cinnamon
1 ts Nutmeg
1 c Raisins
1/2 c Chopped nuts

Combine all the dry ingredients in a bowl.
In a second bowl, cream the shortening and work in the
brown sugar and eggs. Mix well.
Stir in the pureed pumpkin. Add the nuts and raisins.
Gradually stir in the dry ingredients, mixing well.
Drop spoonfuls of the batter on an ungreased cookie
sheet. Bake at 375F for 10 to 15 minutes. Source:
Greatest Moments in Cooking.ch

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