QUAKER’S: LEMON BLUEBERRY OATMEAL MUFFINS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–TOPPING—–
1/4 c QUAKER Oats uncooked
-(quick or old fashioned)
2 tb Granulated sugar
—–MUFFINS—–
1 1/2 c QUAKER Oats uncooked
-(quick or old fashioned)
1 c All-purpose flour
1/2 c Granulated sugar
1 tb Baking powder
1/4 ts Salt (optl)
1 c Skim milk
2 Egg whites or
-1 egg, slightly beaten
2 tb Vegetable oil
1 t Grated lemon peel
1 t Vanilla
1 c Blueberries
-fresh or frozen

Heat oven to 400 F. Line 12 muffin cups with paper
baking cups or spray bottoms only with no-stick
cooking spray. For topping, combine 1/4 cup oats and
sugar; mix well. Set aside. For muffins, combine
1-1/2 cups oats, and remaining dry ingredients; mix
well. Add combined milk, egg whites, oil, lemon peel
and vanilla, mixing just until dry ingredients are
moistened. Gently stir in blueberries. Fill muffin
cups almost full. Sprinkle with reserved topping,
patting gently. Bake 20 to 24 minutes or until light
golden brown. Let muffins stand a few minutes;
remove from pan.

Nutrition Information: 1 muffin Calories 160,
Calories From Fat 27, Total Fat 3g, Saturated Fat 0g,
Cholesterol 0mg, Sodium 140mg, Total Carbohydrates
29g, Dietary Fiber 2g, Protein 4g

Note for Jumbo Muffins: Heat oven to 400 F. Line 6
jumbo muffin cup with paper baking cups or spray
bottoms only with no-stick cooking spray. For topping,
combine 2 tablespoons old fashioned oats and 1
tablespoon granulated sugar; set aside. Proceed as
recipe directs except bake muffins 28 to 32 minutes or
light golden brown. Let muffins stand a few minutes;
remove from pan.

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Title: Pig Picking Cake
Categories: Cakes, Fruits, Cake mixes
Yield: 12 Servings

-Nancy Bennett-NWMB51B
1 pk Duncan Hines Yellow Cake Mix
1 cn (small) mandarin oranges
– and juice
4 Jumbo eggs
1/2 c Oil

———————————-FROSTING———————————-
9 oz Cool whip
13 1/2 oz Can crushed pineapple w/juic
1 pk Instant vanilla pudding

Beat cake ingredeints 2 minutes. Bake at 350 F for 30 minutes or
toothpick
comes out clean after inserting it in center.
Mix Frosting ingredients together.

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Halloween Pumpkin Pie

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Halloween

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups Canned pumpkin
2 Eggs
2 Egg yolks
2/3 cup Sugar
1/2 teaspoon Salt
1 teaspoon Ground cinnamon
1/4 teaspoon Ground ginger -=OR=-
1 teaspoon Fresh ginger root — fine grnd
1/4 teaspoon Nutmeg — freshly grated
1 1/4 cups Half half
—–PIE CRUST—–
1 cup Flour
3 tablespoons Sugar
1/4 teaspoon Baking powder

ds Salt 1/4 c Unsalted butter; cut in 12 – pieces, cold 1 lg Egg
Put canned pumpkin into bowl. Whisk in eggs and yolks.
Add sugar, salt, cinnamon, ginger, nutmeg and half and half, whisking smooth
between each addition. Pour filling into prepared Pie Crust. Bake at 350~ on
lowest oven rack until crust is baked through and filling is set, about 1 hour.
Cool pie on rack. If pie must sit more than 2 hours before serving, when cool,
cover loosely with plastic wrap and refrigerate. Makes 8 servings.

PIE CRUST: Pulse flour, sugar, baking powder and salt in food processor once
or
twice to mix. Add butter and pulse until mixture is powdery. Add egg and
continue to pulse until dough forms ball. May be wrapped in plastic wrap and
chilled until baking time. When ready to assemble pie, remove dough from
refrigerator and unwrap. Lightly flour work surface and dough. Roll out into
12″
disk. Fold dough in half and ease into 9″ pie pan. Unfold dough and press
firmly
into pan. Trim away all but 1/2″ excess dough at edge of pan. Fold dough under
and flute edge.

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LOW CALORIE IRISH TRIFLE CUPS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Irish Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Skim or 1% milk
1 pk 3.4 oz instant French
-vanilla pudding mix
1 1/2 c Cubed frozen fat free
-golden pound cake
4 ts Sherry or fruit juice
1 c Fresh raspberries
8 tb Light cool whip

1. In a small bowl, combine milk and pudding; beat
until well blended. Let stand 5 minutes.

2. Meanwhile, divide cake cubes evenly among 4 8 oz
dessert cups.

3. Divide half of raspberries evenly among dessert
cups. Spoon pudding over raspberries. Top with
remaining berries.

4. Spoon 2 Tablespoons cool whip over each trifle cup.
Refrigerate.

Source: Pillsbury Fast and Healthy Magazine,
March/April 1993

Each serving contains: 3 breads, 2 1/2 fruits, 1/2 fat

Per serving: 400 calories

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Julienned Leeks and Vegetables in Mustard Butter

Recipe By : Wisconsin Country Gourmet (posted by Hanneman)
Serving Size : 6 Preparation Time :0:15
Categories : Wisconsin Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 leeks, cleaned, slit — julienned
(matchstick width and about 4 in. long)
3/4 pound asparagus, thin — julienned
5 large carrots — julienned
1/4 cup chicken broth
MUSTARD BUTTER as follows — * see note
4 tablespoons butter
1 teaspoon Dijon mustard — prepared
1/2 teaspoon lemon juice — fresh
1 teaspoon fresh dill weed
1 teaspoon chives — minced
white pepper
salt

When cleaning leeks, remove withered outer leaves, cut off base and
upper green leaves down to where the dark green begins to lighten. Slice in
half and rinse gently under running water or in a pan of water, then rinse
under faucet.
Use a skillet with a good, (transparent) cover. Place broth in skillet
and bring to a boil; add largest (therefore toughest) vegetable “parts”
first. Suggested timetable:
upper parts of carrots, cover, cook 4 minutes.
white of leeks, cover, cook 2 minutes.
thin carrots, and asparagus stalks, cover, cook 1.
remainder, cover, cook 1.
Remove vegetables; drain well. Arrange in a covered, shallow vegetable bowl
(to conserve heat). Add mustard butter and toss. Cover to keep warm.
*Cream BUTTER with MUSTARD. Add lemon juice and mix well. Add dill
and chives, dash of pepper and salt.
Published by Wisconsin Trails Magazine (1988).
Cooksnotes — Use “light” butter, the reduced-cholesterol kind. Use
stone-ground Polish mustard.

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NOTES : Spring menu side dish for spring meats like herb-crusted lamb or
pork tenderloin.
Parslied Red Potatoes add color to the menu.

CHERRY NUT BREAD

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Brown sugar
1/4 c Margarine
1 ea Egg
2 c Flour
2 t Baking powder
1 t Salt
1 cn Dalton cherries small jar
1/2 c Walnuts

cream sugar margarine. add egg, sift flour baking powder and salt. In
cup put juice of cherries and fill cup with milk. Add milk mixture
alternately with flour adding cut up cherries nuts with each portion of
flour. Bake in 350 F oven in loaf pan 1 hour or until toothpick comes out
clean.

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ENGLISH ORANGE TRIFLE

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pk Pillsbury Date or Cranberry
-Quick Bread Mix
—–TRIFLE MIXTURE—–
1/4 To 1/2 cup orange-flavored
-liqueur or orange juice
1 pk (3.5 oz) vanilla pudding
-pie filling (Not instant)
2 c Milk
1 tb Grated orange peel
1 c Whipping cream, whipped
1 Jar (12 oz) (1 1/2 cups)
-orange marmalade or peach
-preserves
—–FROSTING—–
1 c Whipping cream
1 tb Powdered sugar

1. Heat oven to 350F. Grease and flour bottom only of
8 x 4 or 9 x 5 loaf pan. Prepare and bake quick bread
mix according to direc- tions and cool completely.

2. Cut bread into 1 inch squares; place in a shallow
baking dish, and drizzle with orange liqueur or orange
juice. Cover; let stand for about 2 hours. Meanwhile,
in a medium saucepan, combing the pud- ding, milk and
orange peel. Bring to a boil over medium heat,
stirring constantly. Boil 1 minute, remove from heat.
Cover surface with plastic wrap, and cool 1 hour. Fold
whipped cream into cooled pudding.

3. Line 2 or 2.5 quart bowl with plastic wrap. Spread
1 cup of the pudding mixture in the bottom of the
bowl. Add 1/3 of the bread squares; spread with 1/3 of
the marmalade mixture and 1 cup of the pudding
mixture. Starting with the bread squares, repeat
layers 2 more times. Cover with plastic wrap and
refrigerate at least 4 hours or preferably overnight.

4. Unmold trifle onto a serving plate. In a small
bowl, beat 1 cup whipping cream until soft peaks form.
Add the powdered sugar. Beat until stiff peaks form.
Frost trifle. Garnish as desired. Refrigerate.

(Typist’s note: To reduce the calories, you could use
low calorie instant pudding, low calorie nonfat
nondairy whipped topping, low calorie marmalade, and
use orange juice and not liqueur.)

Source: Better Homes and Gardens Magazine, Nov/Dec
1993 Typed for you by: Linda Fields, Cyberealm BBS,
Watertown NY 1993 315-785-8098 or 786-1120

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Title: Spanish Hot Dogs and Rice
Categories: Pork, Kids
Servings: 4

1 cn Stewed tomatoes.
1/2 lb Hot dogs sliced 1/2″
Thick
3/4 c Green pepper, diced
3/4 c Onion, diced
Rice for 4 people

Contributed to the echo by: Marge Clark The recipe has no real
measurments…is a “what you have”… Spanish hot dogs rice: Enough rice
for four people… put rice on to cook…while it’s cooking slice as many
hot dogs as you have (lets say 1/2 pound or more) into pennies, about 1/2
inch thick. dice 1 green pepper…I used to use the frozen diced pepper and
use a couple of handsful..maybe 3/4 cup? Diced onion. ditto on the amount.
combine all the above, heat, while the rice is cooking…set the table and
spray on some perfume.

This is obviously not a gourmet feast for company. But everyone ATE it! and
there is little that’s faster or easier!

MMMMM

Title: Selecting The Correct Processing Time (part 1 of 2)
Categories: Canning, Information
Yield: 1 guide

When canning in boiling water, more processing time is needed for most
raw-packed foods and for quart jars than is needed for hot-packed foods
and pint jars.

To destroy microorganisms in acid foods processed in a boiling-water
canner, you must:

* Process jars for the correct number of minutes in boiling water.
* Cool the jars at room temperature.

The food may spoil if you fail to add process time for lower
boiling-water temperatures at altitudes above 1,000 feet, process for
fewer minutes than specified, or cool jars in cold water.

To destroy microorganisms in low-acid foods processed with a pressure
canner, you must:

* Process the jars using the correct time and pressure specified for
your altitude.

* Allow canner to cool at room temperature until it is completely
depressurized.

The food may spoil if you fail to select the proper process times for
specific altitudes, fail to exhaust canners properly, process at lower
pressure than specified, process for fewer minutes than specified, or
cool the canner with water.

===========================================================
* USDA Agriculture Information Bulletin No. 539 (rev. 1994)

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Spiced Lentils No. 2809 Yields 4 Servings

1/2 Lb Lentils: Red, Brown, 1 Tbls Coriander, Ground
Yellow or Green; Whole 1/4 tsp Chili Powder
or Split 1/4 tsp Cumin, Ground
1 Onion, Chopped – Pepper, Ground
1 Clove Garlic, Minced 2 Tbls Fresh Coriander Leaves
2 Tbls Vegetable Oil Chopped
1/2 tsp Turmeric

Rinse the lentils carefully and remove any grit.
Bring the lentils to a boil in salted water.
Cook until soft.
Soften the onion and garlic in the oil in a frying pan.
Add the spices.
Stir fry for 2 or 3 minutes.
Add the lentils.
Adjust seasonings.
Sprinkle the coriander leaves over.
Serve hot.