-FHMN87A Phill Bower 3 c Bread flour 1/2 c Whole wheat flour 1 1/2 tb Butter; room temperature 1 ts Salt 1 ts Pumpkin pie spice 1 lg Egg 1/2 c Milk 1/4 c Orange juice 1/2 c Canned pumpkin 1/3 c Sugar 1/2 c Pecan pieces 2 1/2 ts Active dry yeast Process the ingredients according to the manufacturer's instructions for the basic bread setting. Remove the bread from the bread pan to a rack to cool. Wrap in aluminum foil ior a paper bag to store. This is for a 1 1/2 pound loaf. I have set the serving for "3" if you make a 1 pound loaf, set the servings for "2" and let the great MM make the conversion for you. From: Bread in Half the Time -by Linda West Eckhardt and Diana Collingwood Butts. |
Ingredients | |||
2 | pound | pork tenderloin | |
1 | tablespoon | dijon mustard | |
1 | teaspoon | dried thyme | |
1 | teaspoon | salt | |
1/2 | teaspoon | pepper | |
2 | tablespoon | vegetable oil | |
1 | cup | dry white wine OR chicken stock | |
1 | cup | 35% real whipping cream | |
2 | tablespoon | parsley, fresh, chopped | |
Directions: | |||
Pat pork tenderloin dry. Combine mustard, thyme, salt and pepper. Rub into pork. Heat oil in a roasting pan or skillet that can be used on direct heat and in the oven. Brown meat on all sides. Add wine to the pan and roast in preheated 350F/180C oven 45-50 minutes or until a meat thermometer registers 160F/70C. Remove meat from pan and reserve. Add cream to juices remaining in pan and scrape up any bits of meat stuck to the bottom of the pan into the sauce. Bring sauce to a boil and simmer gently until slightly thickened. Adjust seasoning if necessary. Meanwhile, slice pork and return it to the sauce. Heat gently before serving. Sprinkle with parsley. |
2 bn Small red beets 6 Hard boiled eggs, shelled 1/2 c Cold water 1/4 c Brown sugar 1/2 c Vinegar 1. Boil the red beets until tender and then skin. 2. Place the skinned beets in a pan and add the sugar, vinegar and water.Boil for 10 minutes. 3. Let the cooked beets stand in the broth for several days, two or three, in the refrigerator. 4. Hard boil the eggs, cool, shell and then add to the liquid. Store in the refrigerator for at least two days before using. 5. Use the eggs and beets within a month. Store in the refrigerator. |
Text only Purchase the plastic bowl that fits in a child's potty training chair (they sell them at places like KMart). Wash the bowl and prepare lemon jello per package directions. Float miniature O-Henry bars in it, refrigerate, and serve. Get the picture? Next fun recipe. Have you ever seen a recipe for Aquarium Jello? You take blue jello, make it in a clean glass aquarium bowl. Float gummy fish and plastic people for swimmers and plastic plants and stuff. Well, what we'd do for a Halloween party would be to make a Toxic Aquarium. Mix orange and blue jello to get a sickly shade of green. Lifesavers make old tires and you can toss in other junky things for trash on the bottom of the sea. Something barrel-shaped for that illegally dumped toxic waste. Float your fish upsidedown on top, and add a plastic skeleton or two. Haven't figured out a good way to put something on the bottom to represent the sand, tho |
8 oz Pineapple rings, drained 4 Maraschino cherries, halved 2 pk Coffee cake mix (10.5 ozs. -each) 2 Eggs 1 c Milk, divided Preheat oven to 350 degrees F. Generously butter the bottom and sides of an 8 1/2 x 4 1/2-inch loaf pan. Cut pineapple rings in half. Place 4 pineapple-ring halves decoratively on the bottom of the prepared pan, and the remaining 4 halves standing along the long side of the pan. Place cherry halves, cut-side-down, in the center indentations of the pineapple-halves. Sprinkle bottom and sides of the pan with 1 1/2 packets of the crumb mixture from coffee-cake mix. Discard remaining crumb mixture. Prepare bags of coffee-cake mix with eggs as package directs, but use the milk instead of water called for. Squeeze batter from both bags gently over streusel, pineapple, and cherries. Let stand 10 minutes. Tap pan gently on counter to release any air bubbles. Bake 40 to 50 minutes, or until a wooden pick inserted in the center comes out clean. Let cool on a wire rack for 20 minutes. With a long, serrated knife, cut the top of the bread level with the top of the pan. Invert bread onto a serving plate while warm. To serve, cut with a sharp (not serrated) knife. Yield: 1 loaf Preparation time: 10 minutes Baking time: 40 to 50 minutes Recipe from: Parnets magazine, November 1986 |
4 Pears, preferably Bosc 2 t Fresh lemon juice 1 c Cranapple juice Halve, peel, and core the pears. Sprinkle freshly cut pears with lemon juice to prevent browning. Place in microwave-safe dish and cover with cranapple juice. Cover and cook on high 6 - 8 minutes or until pears are fork tender. (Check the pears after 6 minutes; the fresher the pears, the longer they'll take to cook.) Spoon juice over pears, cover, and let stand 30 minutes or refrigerate overnight. I love the texture and buttery flavor of poached pears. This microwave poaching method is so simple that sometimes I buy a big bag of pears and poach them all at once. They can then be refrigerated and covered and eaten as snacks throughout the next week. Bosc and Bartlett pears are the best varieties for poaching. This is a nice holiday recipe because the cranberry juice turns the pears a pale pink color. These pears are pretty garnished with some fresh mint sprigs. This recipe is best made at least 30 minutes in advance to give the pears time to cool. Total Calories Per Half Pear: 62; Fat: <1 gram Recipe by Nanette Blanchard: The following recipes are adapted from my upcoming cookbook, _'Tis the Season: A Vegetarian Christmas Cookbook_, to be published in August of 1995 by Fireside/Simon & Schuster. Posted by Bobbi Pasternak |
1/2 c Dried cranberries x Zest from 1 orange 2 c White bread flour 2 c Whole wheat flour 1 Packet/2 1/4 tsp yeast 1 tb Sugar or honey 1 ts Salt 2 3 tsp cinnamon x Juice from the orange plus Water to make 1 1/2 cups Follow usual procedures (oat bread cycle helps). I think this one's a bit higher, something like 80 cal, 0.6 g fat/ounce. Posted by "Bruce E. Wilson" SectionsAbout Us© Quench Magazine |