3/4 c Cooking oil 1 c Sugar 2 Eggs 1 1/2 c Flour 1 t Salt 1 t Baking soda 1 t Vanilla 1/4 c Fresh orange juice 2 tb Grated orange rind Combine oil, sugar and eggs. Mix well. Add remaining ingredients. Blend. Pour into muffin pan. Bake at 350 degrees for 10 to 15 minutes. |
1/2 cup raisins 2 cups peeled apples -- diced 1/4 cup chopped pecans 1/4 cup sugar -- or to taste 1 tablespoon fresh lemon juice 1/4 teaspoon ground cinnamon 2 sheets frozen puff pastry -- thawed and chilled 1 large egg 1 tablespoon water confectioner's sugar -- for dusting Plump the raisins in boiling water to cover while you prepare the apples. Combine the apples, nuts, sugar, lemon juice, and cinnamon in a bowl and toss well. Drain the plumped fruit, stir it in with the other ingredients, and let their flavors marry while you prepare the pastry. On a lightly floured board, one at a time, roll the pastry sheets out to approximately 12 inches square. Trim the outer edges (this is essential for the puff pastry) and cut each sheet into four 6-inch squares, making eight in all. Place a generous 1/3 cup of fruit filling just off center in each square. Moisten the edges of two adjacent sides, fold the opposite sides over, and press to seal. Crimp the edges closed with the tines of a fork. Repeat with the remaining turnovers and chill thoroughly. Preheat the oven to 425 degrees. Beat together the egg and water and brush lightly on top of the turnover without letting the egg wash drip down the cut sides. Place the turnovers on cookie sheets (for puff pastry, spread a little cold water on the sheets but do not grease; for flaky pie pastry, grease the sheets). Bake until they are puffed and golden, about 20 minutes. Serve them warm or at room temperature dusted, if you like, with confectioners' sugar. |
1 Text Only For each serving: Toast two slices frozen French toast according to package directions. Thinly slice strawberries to make 1/3 cup. Fold in 2 TBSP strawberry or red-raspberry flavored yogurt. Place one slice French toast on warm plate. Top with strawberry mixture and remaining slice of toast. Cut in half; serve immediately. Taken from McCall's Cookery Magazine Date unknown |
1 c Cooked brown rice 1 1/2 c Cooked beans -- pink, -kidney, navy, 1/2 c Wheat flour (or white) 1 tb Margarine or butter 1 md Onion -- diced 1 Clove garlic -- mashed 1 tb Spike or seasoning salt -----OPTIONAL----- 1 c Cooked mashed potatoes 1/2 c Cornmeal 1/2 c Bran 1/2 c Cracked wheat 1 sm Pepper -- diced 1 Grated carrot Heat greased (I use cooking spray) grill or electric frypan on med heat. ***Or, you can grease a 13"x9" glass baking pan and bake at 350* for 30 Min. Just spread mix in pan and cook uncovered. Use a pancake turner to cut and remove cooked 'burger'.*** Mash beans. Add all ingredients and mix well. (If you use all of the ingredients listed your mix may be a bit dry. You might want to add a 1/4 to 1/2 cup of soy, nut, or rice milk. Of coarse you also could use whole milk. Be sure you don't thin it too much or it will be mushy. Look for a 'hamburger' consistency.) Spoon about 2 heaping Tablespoons of mix onto grill or frypan for each burger and flatten with greased pancake turner. Turn several times rather than just once on each side like conventional burgers, they have a better texture that way. |
| Ingredients | |||
| 28 | oz | whole tomatoes | |
| 1/4 | cup | parmesan cheeze | |
| 1/2 | teaspoon | sugar | |
| 1 | tablespoon | olive oil | |
| 2 | each | onions, chopped | |
| 4 | each | garlic cloves, crushed | |
| 7 | oz | can tomato sauce | |
| 1/2 | cup | red wine (optional) | |
| 1 | each | sweet green pepper | |
| 1 | teaspoon | dried leaf basil | |
| 1/2 | teaspoon | leaf oregano | |
Directions: | |||
| Heat oil in a large saucpan set over medium heat. In a medium sized saucepan set over medium heat add whole tomatoes and herbs and spices with tomato sauce, parmesan and sugar in a medium sized saucepan set over medium heat. Break up tomatoes with a spoon as you stir. Simmer, uncovered for 5 min. Saute for 2 min. Add remaining ingredients. Cover and bring to a boil, stirring often. Then, reduce heat and simmer, stirring often for at least 5 min. | |||
3 1/2 pounds dry navy (pea) beans 1 1/2 gallons boiling water 1 pound salt pork -- thinly sliced 2 tablespoons salt 2 cups bean cooking liquid 2 cups dark molasses 1 cup packed brown sugar 4 teaspoons dry mustard 2 teaspoons instant minced onion Line four 8x8-inch baking pans with heat-resistant freezer wrap. Allow enough extra wrap to fold over top. Use one pan for each six servings or one-fourth of the recipe. Do not line pans for food to be served without freezing. Add beans to boiling water; return to boiling. Boil beans 2 minutes;= then soak beans 1 hour (or overnight, if preferred). Add salt pork and salt to beans. Cook beans slowly until tender, about 1 1/2 hours. Drain; save 2 cups cooking liquid. Mix bean cooking liquid, molasses, brown sugar, mustard, and onion. Pour over beans. Mix gently. Pour one-fourth of mixture into each baking dish. TO SERVE WITHOUT FREEZING Preheat oven to 350=B0 F. (moderate). Bake 1 hour or until beans are lightly browned and sauce is desired consistency. TO FREEZE Cool for 30 minutes at room temperature. Complete wrapping by pulling paper up over top of food. Put edges of wrap together and fold several times so paper lies directly on top of food. Fold ends of freezer wrap over the top and seal with freezer tape. Label with name of food, date of freezing, and last date the food should be used for best eating quality (about 6 months). Freeze immediately for 10 to 12 hours before removing packages from the pans. TO HEAT FROZEN FOOD Preheat oven to 350=B0 F. (moderatae). Remove freezer wrap. Place food in baking pan. Bake 1 1/2 hours or until center is hot. |
3 c Beans, dried; soaked,cooked 3 tb Chili powder 2 lg Onions; chopped 2 tb Cumin 2 lg Carrots; grated or finely -chopped 2 ts Cayenne 1 Bell pepper; chopped 1 tb Basil 6 Garlic cloves; chopped 1 ts Thyme 1 Serrano pepper; seeded and -chopped 1/4 c Tamari 2 tb Olive oil 1 ts Salt or to taste 26 oz Spaghetti sauce, commercial On medium-high, stir fry vegies, garlic and serrano in olive oil for 5 minutes. Add spices; stir fry 5 minutes more. Add drained beans; stir into spices for a few minutes. Add spaghetti sauce, stir, lower heat to simmer, and cook 30 minutes. |
-----------------------------------CRUST----------------------------------- 1 1/2 c Unbleached Flour; Sifted 1 t Baking Powder 4 T Sweet Butter; No Margarine 2 Egg Yolks; Large, * 1/8 t Salt 1 T Lemon Juice Cold Water; ** ---------------------------------CHEESECAKE--------------------------------- 2 c Cottage Cheese 4 Eggs; Large 1/4 c Sugar; Granulated 1 t Lemon Rind; Grated 1 c Sour Cream 1 c Crushed Pineapple; Drained 1/2 c Raisins * Lightly beat the egg yolks. ** Use only as much cold water as needed. (3 to 4 TBLS) ~------------------------------------------------------ ~----------------- Sift together the flour and baking powder, set aside. Cream the butter in a large mixing bowl, then add the egg yolks, salt, and lemon juice, mixing well. Add the dry mixture, then using your fingers, work the dough into a smooth consistency. Add the cold water as necessary to work the dough. Roll the dough out on a flat surface to a thickness of 1/4-inch. Cut the dough to fit the greased bottom of a 9-inch springform pan and place the dough in the bottom. Use the excess to line the sides of the pan. Chill. CHEESECAKE: Preheat the oven to 450 degrees F. Press the cottage cheese through a sieve. In a large mixing bowl, beat 3 eggs and the sugar until well blended. Add the cottage cheese and beat, then stir in the lemon rind and the sour cream. Separate the remaining egg, saving the yolk for another recipe, and brush the crust with the white. Combine the pineapple and raisins in a bowl, then spread the mixture evenly on the prepared crust. Pour the cheese mixture on the top of the fruit mixture. Bake for 10 minutes at 450 degrees F. then reduce the oven to 350 degrees F. and bake for about another 35 minutes. Cool to room temperature, then chill. Serve chilled. |
24 oz Hazelnuts, crushed 6 ea Shallots, with tops 3 tb Parsley, chopped 6 c Stock 1 ts Salt 1/4 ts Black pepper Place all ingredients in a large soup pot & simer slowly over a medium heat for 1 1/2 hours, stirring occasionally. |
1/4 c Plain Yogurt 2 tb Pineapple Juice 1/2 ts Sugar 1 lg Firm, Ripe Pear 1 ts Lime Juice 8 Radicchio Leaves 3 Green Onions, Thinly Sliced 2 tb Chopped Walnuts Toasted 20 Snow Peas Divided Combine Yogurt, Pineapple Juice & Sugar in A Bowl. Stir Well & Set Aside. Cook Snow Peas in A Small Amount Of Boiling Water 15 Seconds. Drain Well. Cut The Pear in Half Lengthwise, Core & Cut Lengthwise Into Thin Slices. Brush With Lime Juice. Arrange Snow Peas & Pears On Each Of 4 Radicchio Lined Salad Plates. Drizzle Each With 1 1/2 T. Yogurt Mixture. Sprinkle With Green Onions & Walnuts. |