Title: Hauntingly Good Popcorn
Categories: Snacks, Popcorn, Holidays
Yield: 1 servings

6 c Popped popcorn *
1/2 c Dried apple slices; cut
1/2 c Dried cranberries
1/4 c Raisins
1/4 c Walnuts; chopped
1 tb Brown sugar
1 ts Pumpkin pie spice
1/4 ts Ground cinnamon

* can use 1 bag of microwave popcorn. Do not use lite or air popped
popcorn as seasonings will not stick to it. In large bowl, toss
together popcorn, dried applies, dried cranberries, raisins and
walnuts. In small bowl combine brown sugar, pumpkin spice and
cinnamon. Add to popcorn mixture and toss until popcorn is coated!!

MMMMM

POLENTA WITH FONTINA

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Italian Mrs. G

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
G. Granaroli XBRG76A
Fontina Cheese
Melted Butter
Ingredients:
Salt pepper
Prepared polenta

After making the polenta pour into a dish and let cool until hardened. Cut into
1″ slices. In an ovenproof buttered pan cover bottom with slices of polenta.
Cover that with a generous layer of Fontina cheese. Top with another layer of
polenta. Brush with melted butter. Lightly salt and pepper the top. Bake in
oven 475 until golden brown. Serve hot.

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MUSHROOM BACON STUFFING

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 sl Bacon
1/4 c Butter or margarine
1 lb Medium sized mushrooms
– quartered
3 md Celery ribs — sliced
1 lg Onion — diced
1/2 ts Dried sage leaves
1/4 ts Dried marjoram leaves
Salt — to taste
Freshly ground black pepper
– to taste
20 sl Firm textured white bread
– cubed
1 Egg — lightly beaten

In 12″ skillet over medium heat, cook bacon until
golden; remove to paper towels to drain. Crumble bacon
into large bowl; set aside. Pour off all but 1/4 cup
bacon drippings from skillet; add butter to skillet;
melt over medium heat. Add mushrooms, celery, onion,
sage, marjoram and pepper; cook 10 minutes, stirring
occasionally until vegetables are tender. Remove from
heat; add vegetable mixture to bacon in bowl. Add
bread cubes; toss well to mix. Pour egg over stuffing;
toss to blend. Makes 12 to 14 cups, enough to stuff 12
to 14 pound turkey.

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Title: Pineapple-Apricot Jam
Categories: Christmas, Fruits, Gifts, Jam
Yield: 5 servings

20 oz Pineapple; Crushed, 1 Cn
6 oz Maraschino Cherries; 1 Jar,*
8 oz Dried Apricots; Cut Into 1/4
1/4 c Water
3 1/2 c Sugar
2 tb Lemon Juice
3 oz Fruit Pectin; Liquid,1 pouch

* Drain, reserving 1/3 cup of the syrup, the cherries and cut up in
small pieces.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
+++

Heat the pineapple, with the syrup, the reserved cherry syrup, the
apricots and the water to boiling in a Dutch oven, stirring
occasionally then reduce the heat and cover. Simmer, stirring
occasionally, until the apricots are tender, about 10 minutes. Stir
in the sugar, lemon juice, and cherries. Heat to a full rolling boil
over high heat, stirring constantly. Boil and stir for 1 minute.
Remove from the heat and stir in the pectin. Pour into hot sterilized
jars or glasses or freezer containers. Cover and cool to room
temperature and store in the refrigerator or freezer no more than 3
months.

MMMMM

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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Baked Apples ( Mw )

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Microwave Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 each Baking Apples — Med.
6 tablespoons Sugar — Dark Brown
3 tablespoons Butter or Margarine
1/2 teaspoon Cinnamon (or more)

Wash and core apples. Make a shallow cut in the skin completely around each
apple, one-inch from the bottom. This keeps skin from shrinking during
cooking. Place apple sin a glass baking dish or in individual custard cups.
Place 1 tablespoon brown sugar and 1/2 tablespoon butter into the core of
each apple. Sprinkle with cinnamon.
Cover apples with wax paper. Microwave on High for 10 to 14 minutes, or
until tender. Let stand, covered, 3 minutes before serving.
For one apple, use an individual custard cup or bowl and microwave for 2 to
3 minutes on High, for two apples, Microwave 3 to 4 minutes on High.

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Title: Hot Roll Bagels – Pillsbury Summer Fun Cook Book
Categories: Breads
Servings: 12

1 pk Pillsbury Hot Roll Mix
1 c Hot tap water
1 Egg
2 tb Margarine/butter softened
1 Beaten egg
1 tb Poppy/sesame seeds (or 2T)

In large bowl, combine yeast from foil pack with flour mixture. Stir in
1
cup hot tap water, 1 egg, and margarine until dough pulls cleanly away
from
sides of bowl. Turn dough out on lightly floured surface. With greased
or
floured hands, form dough into ball. Knead dough for 10 minutes until
smooth. Cover with inverted bowl; let rest 5 minutes.

Divide dough into 12 balls. With greased hands shape each into rope 8
in.
long by 1 in. in diameter. Dip one end in water and pinch two ends
together firmly. Place rings on floured board and shape circles.
Cover;
rise 5 minutes.

Heat over 375F. Generously grease or line cookie sheets with parchment
paper. In dutch over or large saucepan bring 2 qts. water to boil.
Reduce
heat to simmer. With slotted spoon, drop bagels in one at a time. Cook
5
seconds on each side. Remove with slotted spoon and put on cookie
sheets.
Brush bagels with beaten egg; sprinkle seeds. Bake 375F for 22-28
minutes
or until golden brown. Immediately remove from cookie sheet. 12
bagels.

For chewier bagels, after 5 min rise, place on ungreased cookie sheet
and
broil 5-6 inches from heat 3-4 minutes or until light golden brown.
Remove
from oven and continue as above – drop in water, etc. Reduce baking
time
to 18-22 minutes.

1 bagel: 170 cal; 5g protein; 28 g carbo; 4g fat; 290mg sodium; 70mg
potassium.

MMMMM

BASIC OAT BRAN MUFFINS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 c AM Whole Wheat Pastry Flour
3/4 c AM Oat Bran
2 ts Non-alum baking powder
1/2 ts Cinnamon (optional)
3 tb Unrefined vegetable oil
3 tb Honey or maple syrup
3/4 c Soymilk, skim milk or water

Mix dry and liquid ingredients in separate bowls, then
combine and mix thoroughly. Fill 6 to 8 oiled muffin
tins full. Bake at 375 F. for 12 to 15 minutes.
Mini-muffins will rise better than regular muffins.

Source: Arrowhead Mills “Oat Bran Recipes” tri-fold
Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

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Candy Apple Pie

Recipe By : , Aug.’94
Serving Size : 8 Preparation Time :0:00
Categories : Apricots Nuts
Pastry Pies/Tarts
Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 cups thinly sliced peeled baking apples
2 tablespoons lime juice
3/4 cup sugar
1/4 cup flour
1/2 teaspoon ground cinnamon or nutmeg
1/4 teaspoon salt
Pastry for double crust pie, 9″
2 tablespoons butter or margarine
TOPPING:
1/4 cup butter or margarine
1/2 cup packed brown sugar
2 tablespoons heavy cream
1/2 cup chopped pecans

In a large bowl, toss apples with lime juice. Combine dry ingredinets. ADd
to the apples and toss lightly. Place bottom pastry in a 9′ pie plate. Fill
with apple mixture. Dot with butter. Cover with top crust. Flute edges
high. Cut steam vents. Bake at 400 F. for 40-45 minutes or until golden
brown and apples are tender. Meanwhile, for topping melt butter in a small
saucepan. Stir in brown sugar and cream. Bring to a boil, stirring
constantly. Remove from the heat and stir in pecans. Pour over the top
crust. Return to the oven for 3-4 minutes or until bubbly. Serve warm.
MC formatting by bobbi744@sojourn.com

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GINGER MUFFINS

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Breads Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Shortening
1/2 c Sugar
1 Egg
1 c Molasses — light preferably
3 c All-purpose flour
1 1/2 ts Soda
1/2 ts Salt
1 t Cinnamon
1 t Ginger
1/2 ts Ground cloves
1 c Hot water

Cream together shortening and sugar. Beat in the egg,
then the molasses. Sift together the dry ingredients;
stir into molasses mixture. Gradually add the hot
water, beating until smooth.

Line muffin pans with paper baking cups. Fill 2/3
full. Bake at 350 degrees for 20-25 minutes or till
done. Touch lightly with finger – done if it bounces
back.

NOTE: My extra special muffins!

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