1 cn Sweet potaotes; 16oz, draind 1/4 ts Salt 1 cn Applesauce; 8 oz. 1/4 c Brown sugar; firmly packed 1 tb Butter (or marg.) 1/4 ts Nutmeg Place sweet potatoes in a 1 quart casserole. Sprinkle with salt. Spoon applesauce over potatoes. Sprinkle with brown sugar; dot with butter. Sprinkle with nutmeg. Bake at 375 degrees for 30 to 35 minutes. SOURCE: Southern Living Magazine, June, 1974. Typed for you by Nancy Coleman. |
1 ea Egg 1 c Banana, mashed 3/4 c Milk 1/2 c Brown Sugar, packed 1/3 c Vegetable Oil 1 1/2 c Bran Cereal, Nabisco 100% 2 c All-purpose Flour 1/2 c Walnuts, chopped 1 tb Baking Powder 1/2 ts Salt 1/2 ts Ground Cinnamon 3/4 c Ocean Spray Whole Berry 1 x Cranberry Sauce Grease 12 large muffin cups or line with paper baking cups. Combine egg, mashed banana, milk, brown sugar, and oil; stir in cereal; let stand to soften. In a large bowl mix remaining ingredients, except cranberry sauce, stirring just to moisten. Spoon half the batter into muffin cups; top each with 1 tablespoon of cranberry sauce. Spoon remaining batter on top to cover cranberry sauce. Bake in 400F oven 20 to 25 minutes or until golden brown. Cool on rack. Store in airtight container. Makes 12 large muffins. |
1/2 c Sun-dried tomatoes w/o oil, -chopped 1 cn 15 oz black beans, drained 1/2 c Nonfat plain yogurt 2 ts Cumin 1 ts Oregano 1 ts Dried parsley 1 Garlic clove, minced 5 1/2 c To 6-1/2 unbleached flour 2 tb Sugar 1 tb Salt 2 pk Fast-acting dry yeast 1 c Water 1/2 c Canola oil 1 Egg 1 cn 4 oz chopped green chilies, -drained or 2T finely -chopped jalapenos 8 oz Monterey Jack cheese, cut -into 1/2 inch cubes, about -2 cups In food processor bowl with metal blade, finely chop tomatoes. Add beans, yogurt, cumin, oregano, parsley and garlic; process 10 to 15 seconds or until beans are mashed. Set aside. Lightly spoon flour into measuring cup; level off. In large bowl, combine 1-1/2 cups flour, sugar, salt and yeast, mix well. In small saucepan, heat water and oil until very warm (120 to 130 degrees). Add warm liquid and egg to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. Add bean mixture; beat until well mixed. By hand, stir in green chilies and an additional 3-1/2 to 4 cups flour to form a stiff dough. On floured or cornmeal-coated surface, knead in 1/2 to 1 cup flour for about 5 minutes or until dough is smooth and elastic. Place dough in greased bowl; cover loosely with greased plastic wrap and cloth towel. Let rise in warm place (80 to 85 degrees) for 45 to 60 minutes or until light and doubled in size. Grease two 8 or 9 inch round cake pans or one large cookie sheet. Punch down dough. Divide dough in half; shape each half into a 6 inch round loaf. Place in greased pans. Using a sharp knife, 1-1/2 inches from edge, cut deep ring around each loaf to the bottom. Cut another deep ring 1 inch from the first cut. Insert cheese cubes deep into cuts; pinch edges to completely seal. Cover; let rise in warm place 30 to 40 minutes or until light and almost doubled in size. Heat oven to 375 degrees. Uncover dough. Bake for 35 to 45 minutes or until loaves are deep golden brown and sound hollow when lightly tapped. Immediately remove from pans; cool on wire racks. Note: This bread can be frozen. Thaw at room temperature. To reheat, heat oven to 375 degrees. Wrap loaf in foil; bake for 30 to 40 minutes or until hot. |
English muffins Tomato sauce Mushrooms -- sliced Pepperoni -- sliced Mozzarella cheese -- shredded Black olives -- sliced Split muffins in half. Spread tomato sauce on muffin first. Then top with mus hrooms, pepperoni, black olives, or any other combination of your favorite topp ings. Finally, top with shredded Mozzarella cheese. Put the pizza muffin in t he microwave for 1-2 minutes, or until cheese is melted. busted by sooz |
6 Pickled herring, -drained 1 lg Onion, peeled -and chopped 1 Garlic clove, crushed 6 Eggs (hard-cooked), -peeled and chopped 1 Apple, cored and chopped 1 t Lemon juice 1 c Sour cream 1/4 t Salt 1/4 t Pepper 2 T Dill or parsley -(fresh), chopped Cut herring into small cubes. Mix herring with onion, eggs, apple and lemon juice. Combine sour cream, garlic, salt and pepper; add to herring mixture and mix well. Sprinkle with dill or parsley. Serve with rye bread. NOTES: * Pickled Herring in Sour Cream -- This recipe could be used as part of a 12- course meal known in Polish as Wigilia, or on its own. Wigilia is eaten after sundown on Christmas Eve. Yield: Serves 4-6. : Difficulty: easy. : Time: 30 minutes. : Precision: approximate measurement OK. : Original recipe passed down through the generations and translated from Polish into English (with a few mods) by Edward Chrzanowski : MFCF, University of Waterloo, Waterloo, Ontario, Canada : [email protected] or {ihnp4,allegra,utzoo}!watmath!echrzanowski : Copyright (C) 1986 USENET Community Trust |
2 tablespoons vegetable oil 1 1/2 pounds beef chuck -- cut in 1" cubes 2 tablespoons all-purpose flour 1 medium leek -- bias cut 1-inch 1/2 cup beef stock 1 can (8 oz) tomato sauce 1 tablespoon Worcestershire sauce 1 teaspoon dried basil 3 medium carrot -- bias cut 1-inch 2 celery ribs -- bias cut 1/2-inch 1 cup tiny frozen peas -- thawed Salt and pepper 1. Heat the oil in the pressure cooker over medium-high heat. Add the meat and cook uncovered, turning, until well browned, 6 to 8 mediums. Sprinkle on the flour and cook, stirring, 1 minute. Add the leek, beef stock, tomato sauce, worcestershire sauce and basil. 2. Cover and bring to high pressure. Reduce heat to stabilize pressure and cook 10 minutes. Release pressure by running cold water over the cover. Add the carrots and celery. Cover and return pressure cooker to high pressure. Reduce heat and cook 5 minutes. Release pressure and add the peas. Season with salt and pepper to taste and serve. |
3 White almond / honey nougat Candy bars-3 oz each Such as toblerone 5 c Crisp rice cereal 1 1/2 c Sliced almonds; toasted 3/4 c Unsalted butter 4 c Miniature marshmallows 1. Butter an 8-inch square baking pan and set aside. Chop the nougat bars finely. Toss cereal and nuts in bowl to mix. 2. Melt butter in large saucepan. Add marshmallows; cook, stirring constantly with wooden spoon, until melted. Add chopped nougat, stirring until melted. Remove from heat. Add cereal mixture; toss until well coated. 3. Using buttered spatula, press mixture evenly into prepared pan. Cut into squares when cool. ----- |
6 lg Bok choy cabbage leaves -- washed Warm water 3/4 lb Ground beef 1/2 lb Ground pork 1/2 lb Imitation crab meat, flaked 1/3 c Kikkoman Stir-Fry Sauce 2 tb Chopped green onions & tops 2 ts Minced fresh ginger root 1 tb Kikkoman Stir-Fry Sauce Remove stems from bok choy; chop enough to measure 1 cup. Place leaves in 9 x 13-inch microwave-safe baking dish; add enough warm water to fill dish halfway. Cover; microwave on High 5 minutes. Remove leaves and cool with cold water; drain. Spread leaves out flat on paper towels; set aside. Thoroughly combine next 6 ingredients and bok choy stems. Divide into 6 equal portions; shape into meatballs. Enclose each in bok choy leaf; place in 9 x 13-inch microwave-safe baking dish. Cover; microwave on Medium-high (70%) 6 minutes. Uncover; brush tops lightly with 1 Tbsp. stir-fry sauce. Cover; microwave on Medium-high (70%) 7 minutes longer. Serve immediately. Makes 4 to 6 servings. Source: MICROWAVE MAGIC with Kikkoman Sauces Reprinted with the permission of Kikkoman International Inc. Electronic format courtesy of Karen Mintzias |
---------------------------------BILLS20086--------------------------------- Pastry for single crust pie 1 c Sugar 1/4 c Cronstarch 1/4 ts Salt 2 1/2 c Ripe mango; sliced 3 Egg yolks 1 1/2 c Sour cream -=OR=- plain - yogurt 1 tb Lime juice Fresh raspberries, kiwi - slices, blueberries (opt) Prepare pastry for single crust pie by rolling out into a 13" circle. Ease pastry into an ungreased 11" tart pan with removable bottom. Press pastry into pan; trim edges. Prick pastry; line with a double thicknes of foil. Bake in 450~ oven for 8 minutes. Remove foil; bake 5-6 minutes more until lightly browned. Cool. For filling, in heavy saucepan, stir together sugar, cornstarch, and salt. In blender or food processor, place sliced mangoes. Cover; blend until mango is smooth. Stir mango and sour cream into sugar mixture. Cook and stir over medium heat until thickened and bubbly, then cook and stir 2 minutes more. Remove from heat. Stir 1 cup of the hot mixture into the egg yolks. Return to the saucepan. Bring mixture to a gentle boil, stirring constantly. Cook and stir for 2 minutes more. Remove from heat. Stir in lime juice. Pour into baked pastry shell. Cool on wire rack for 1 hour. Cover and chill at least 4 hours. To serve, garnish with berries and sliced kiwi, if desired. |
1 package devil's food cake mix 4 cups Burgundy Cherry frozen yogurt, slightly softened 2/3 cup sugar 2 tablespoons baking cocoa 3 egg whites 1/2 teaspoon cream of tartar Bake and cool cake as directed on package for two 9 inch round pans. Reserve one of the layers for another use. Freeze remaining layer about 2 hours or until firm. Cover cookie sheet with aluminum foil. Cut frozen layer horizontally in half. Place bottom half on cookie sheet. Spread with half of the yogurt. Top with remaining cake layer. Spread with remaining yogurt. Freeze about 4 hours or until firm. Heat oven to 450~F. Mix sugar and cocoa. Beat egg whites and cream of tartar in medium bowl with electric mixer on high speed until foamy. Beat in sugar mixture, 1 tablespoon at a time; continue beating until stiff and glossy. Spread meringue over top and side of cake, sealing completely. Bake about 5 minutes or until firm to the touch. Serve immediately, or return to freezer about 2 hours and serve frozen. |