SOUR CREAM LEMON MUFFINS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c All-purpose flour
1 tb Baking powder
1/2 ts Salt
1/2 c Sour cream
1/2 c Butter, melted
1 tb Sugar
1/2 c Sugar
1 t Grated lemon peel
1 c Chopped pecans
1/2 c Milk
1 Egg beaten

In a large bowl combine all the dry ingredients but
the 1 T sugar. In a small bowl combine the wets. Stir
til moistened. Spoon into muffin cups- sprinkle
remaining sugar on tops. Bake at 400 for 20-25 min.
Makes 12.

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Mushroom Scallion Soup

Recipe By : Scott Smith
Serving Size : 2 Preparation Time :10:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup butter
3 bunches scallions
1/2 teaspoon salt
1/2 teaspoon white pepper
2 1/2 cups chicken stock
8 whole mushrooms
5 ounces 15% cream
2 tablespoons 35% whipping cream
1 dash cayenne

Melt Butter. Add onions, salt and pepper. Sauté 10 minutes, add stock
and bring to a boil. Cover and simmer for 10 minutes. Add half the
mushrooms and let soak for 1 minute. Puree in blender/food processor
until smooth. Add 15% cream and heat gently. Drop in remaining mushrooms
and cook slowly until tender. Serve with a dollop of whipped cream and a
dash of cayenne (or paprika) for color. Use a warmed bowl (of course).

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Title: PLAIN AND FANCY FRUIT POPS
Categories: Desserts, Ice cream
Yield: 12 servings

1 c Fruit juice
1 c Fresh, frozen, canned fruit
10 Posicle sticks or molds

——————-FRUIT AND CREAM POPS——————-
1 c Fruit juice
1 c Light cream or milk mixed
-with 1/2 c dry milk
1 ts Honey
1/2 ts Vanilla
10 Popsicle sticks or molds

Mix fruit and juice together in a blender. Pour
mixture into molds or cups to freeze. When slightly
firm insert popsicle sticks and continue freezing.

Fruit and Cream Pops:

Mix together fruit and cream. Whip in honey and
vanilla until fruit mixture is well blended.

Freeze in a freezer container or an icecube tray for
40 minutes. Spoon the slightly frozen mixture out
into posicle molds or paper cups insert popsicle
stices, and freeze until firm.

Source: Cheaper and Better Alternatives to Storebought
Goods. By: Nancy Birnes

Found for you by: Fran McGee

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Title: Hot Sour Fish Soup
Categories: Soups, Mc
Yield: 4 servings

1/4 c Fish sauce — (nuoc mam)
2 ts Fish sauce — (nuoc mam)
1 ts Fresh ginger root — minced
1/2 ts Turmeric
2 whole cod fillets — 10 oz
: each
2 stalks lemon grass — tender
: bulbs only
1 md tomato — quartered
1/4 c lime juice — fresh
1/2 ts lime zest
1 sm chiles serranos —
: Julienned
2 lg scallions
2 TB cilantro — fresh is vital
1/2 ts white pepper — freshly
: ground
6 c rice, cooked — preferably
: Jasmine
5 c boiling water

In small bowl combine 2 teaspoons of fish sauce,
ginger, and turmeric. rub the fish on both sides w/
this mixture and let stand for 5 min. In a
non-reactive sauce pan, bring 5 cups water and lemon
grass to a simmer over medium heat and then simmer the
fish for c. 4 min or till just cooked through.
transfer the fish to a plate to cool slightly. remove
the skin and separate each peice into 2 peices (4
total). bring the soup back to a simmer and add all
remaining ingredients (except the fish). and simmer
for 3 min. set a piece of fish in each bowl and ladle
hot soup over fish. serve w/ jasmine rice.

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Recipe By : Food Wine Magazine

From: Kmeade@ids2.Idsonline.Com (The Me

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Title: SHRIMP EGG FOO YUNG
Categories: Chinese, Eggs, Seafood
Yield: 2 servings

4 Eggs
1/2 c Cooked Or Canned Shrimp
4 tb Peanut Or Corn Oil
1/4 c Chopped Onions
1/4 c Chopped Fresh Mushrooms
1 Chopped Scallion
1 c Fresh Bean Sprouts
1/2 ts Sugar

—————————SAUCE—————————
2 ts Cornstarch
1/2 c Chicken Broth
1 tb Soy Sauce
1/4 ts Ginger
1/4 ts Dry Mustard

Beat eggs until light. Cut shrimp into small pieces.
In 1 T oil, saute onions, mushrooms and scallion for 1
minute. Add bean sprouts, shrimp; stir-toss. Add 1 T
soy sauce, sugar; mix well. Place in wide bowl and
cool. Beat in beaten eggs. PANCAKES: In a wide
skillet heat oil and ladle in 1/4 of the egg mixture
to form omelets. Cook until eggs brown on one side;
turn, brown other side. SAUCE: Stir cornstarch into
chicken broth to dissolve. Add soy sauce, ginger or
mustard. Bring to boil, cook until thickens. Pour
over eggs, serve with boiled or fried rice.

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A 14-Minute Maple Candy

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Candy

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 c Maple sirup
1 c Nut meats — chopped
1 c Cream
1 tsp Lemon extract
1/4 c Butter

Cook the maple syrup, cream, and butter for 9 minutes after the boiling
point is reached. Remove from heat, add the nut meats and extract and
stir for 5 minutes. Pour into buttered pans and when cool, cut into
squares.

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Margaret Garland
cookie@news.cpcnet.com

BASIC MUFFINS 2

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Breads Low-Fat
Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Whole-wheat flour
2 ts Baking powder
1/4 c Honey
2 c Water — or nut milk
2 tb Applesauce
1/2 ts Vanilla
1/2 c Raisins

Recipe by: McDougall Preparation Time: 0:45 Combine
dry ingredients. Combine wet ingredients. Fold dry and
wet ingredients together, until just moistened. Spoon
into lightly oiled or non-stick muffin tins. Bake at
350 degrees for 30 minutes.
From the collection of Sue Smith, S.Smith34, Uploaded
June 16, 1994

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Title: Applesauce Nut Bread
Categories: Diabetic, Desserts, Fruits
Yield: 16 servings

1/3 c Margarine; room temp; 1 tb Baking powder;
3 tb Sugar; 1 ts Baking soda;
3 lg Egg white; room temp 1/2 ts Salt;
1 c Flour; 1 c Unsweetened applesauce;
2/3 c Graham flour; 3 tb Liquid Sugar substitute;
1 ts Pumpkin pie spice; 1/2 c Nuts; chopped

Cream margarine and sugar together until light and fluffy. Add egg
whites to creamed mixture and beat at medium speed for 1/2 minute.
Stir together flours, spices, baking powder, baking soda and salt
until well blended. Add applesauce, sweetener, and nuts, along with
flour mixture, to creamed mixture. Mix at medium speed only until the
flour is moistened. Do not overbeat. Spread evenly in a 9x5x3 inch
loaf pan that has been greased with margarine. Bake at 375 F for 45
minutes, or until a cake tester comes out clean form the center and
the bread pulls away from the sides of the pan.Cool 10 minutes in the
pan, and turn out onto a wire rack to cool to room temperature. Cut
into 16 equal slices. serve 1 slice per serving. From *Prodigy’s Food
and Wine-Healthy Eating Bulletin Board, from Bridget Benjamin
~PHFC09A.

MMMMM

Title: Ham Brunch Casserole
Categories: Strata, Restaurants, Ham, Eggs
Yield: 12 servings

12 sl Day old white bread
1 lb Ham, cubed
2 c Cheddar cheese, shredded
2 c Jack, shredded
12 Eggs
3 c Milk
1/2 t Salt and pepper

Grease a 9×13 inch pan. remove the crusts from the
bread and cut into 1/2 inch strips. Line the bottom of
the pan with half of the bread slices. Scatter the ham
cubes over the bread and top with the cheeses. Top
with the remaining bread. In a large bowl combine the
eggs, milk, salt, and pepper. Pour over the casserole.
Cover and refrigerate overnight. Bake in a 350 oven
for 1 hur. Cool the casserole before serving. Source:
The Mulberry Inn

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NEW ENGLAND CLAM CHOWDER NO. 636

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 sl Bacon
3/4 ts Salt
2 Green Onions, Chopped
1/2 ts White Pepper
4 md Potatoes, Peeled
1 c Whipping Cream
3 tb All-Purpose Flour
-Parsley, Chopped
2 c Milk
-Basil Leaves
13 oz Clams, Minced w/liquid

Use a large, heavy saucepan. Yields 4 Servings Saute
bacon until crisp. Add the green onions and potatoes.
Saute for a few minutes. Sprinkle with flour. Add milk
and stir to blend. Bring to a boil. Simmer, stirring,
until potatoes are tender. (20 minutes). Add salt and
pepper. Add the clams with their liquid. Add the
whipping cream. Heat the soup, stirring, just until
simmering. Do not boil or clams will toughen. Sprinkle
with parsley and basil leaves. Serve at once.

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