ORANGE POPPYSEED MUFFINS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c Flour
2 1/4 c Sugar
1 1/2 ts Baking powder
1 1/2 ts Salt
1/4 c Poppy seeds
3 Eggs
1 c Sour cream
1/2 c Vegetable oil
1 1/2 c Orange juice
2 ts Orange extract

Stir together flour, sugar, baking powder, salt and
poppyseeds and set aside. Whisk eggs, sour cream, oil,
orange juice and extract and add dry ingredients just
until moistened. Divide batter into 24 greased muffin
cups. Bake at 350 degrees for 25 to 30 minutes or
until golden brown.

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Popularity: 22% [?]

Title: STIR-FRIED PORK AND ASPARAGUS WITH FISH SAUCE
Categories: Chinese, Pork
Yield: 4 servings

1/4 lb Boneless pork butt
12 md Asparagus spears
1/2 ts Fresh ginger root, minced
1 tb Peanut oil
1/3 c Chicken stock
1 pn Sugar
1 ts Fish sauce (OR
2 ts Oyster sauce
Thin cornstarch paste

This is a basic stir-fried vegetable and meat dish.
Adding just a touch of fish sauce lends an interesting
dimension to the taste.

Preparation: Slice pork butt (or comparable boneless
pork) across the grain into strips 2″ by 1/4″ by 1/8″
thick. Wash and trim tough white skin from asparagus.
Cut asparagus into 2 1/2″ segments. If asparagus is
thick (3/4″ or more), cut on bias so it will cook
quickly and be balanced in size with pork strips.

Stir-frying: Heat peanut oil in wok until it just
begins to smoke. Add pork strips and stir-fry about 1
minute until no longer pink. Add asparagus and
stir-fry briskly for another minute. Before asparagus
turns bright green, add ginger, chicken stock and
sugar; keep stir- ring. When liquid boils, reduce heat
to medium, add fish sauce (not oyster sauce, though),
cover and simmer for about 1 minute or until asparagus
is cooked but still firm. Uncover, turn up heat, and
push ingredients out of liquid. Dribble in cornstarch
paste, stirring continuously until liquid thickens.
You may need 1 to 2 tsp of paste. Recombine
ingredients. Serve.

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Popularity: 9% [?]

Title: FROSTY RICOTTA CHEESE PIE
Categories: Pies
Yield: 8 servings

1 cn 6 oz. frozen orange juice co
1 pt Vanilla ice cream or ice mil
1 c Ricotta cheese
2/3 c Raspberry jam
3 c Non dairy whipped topping,th
2 ea Ready made graham cracker pi
1/8 ts Orange food coloring,if desi

In a large mixing bowl,beat frozen orange juice
concentrate for about 45 seconds.Spoon in softened ice
cream and blend.Fold in whipped topping,Ricotta cheese
and food coloring,if desired. Blend until smooth.Place
bowl in the freezer for 15 to 20 minutes until mixture
will mound.Carefully,spread 1/3 cup raspberry jam over
bottom of each pie crust.Spoon Ricotta mixture into
crusts; do not over fill.Cover,loosely,with several
layers of plastic wrap and freeze until firm,at least
6 hours or overnight.Let stand for 20 to 30 minutes at
room temperature before serving.Garnish with peach
slices,raspberries and mint sprigs,if desired.

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Popularity: 11% [?]

Title: SWISS CHICKEN ENCHILADAS
Categories: Poultry, Mexican, Cheese/eggs
Yield: 10 servings

1 8 oz pkg. cream
-cheese,softened
1 6 oz pkg. Corn Tortillas
1/4 c Milk
1 10 oz can mild enchilada
-sauce
2 c Cubed,cooked chicken
3/4 c (6 oz.) container frozen
-avocado dip
1/2 c Sliced green onions
1/4 c Slivered almonds
1/2 c Dairy sour cream
4 oz (1 cup) shredded Monterey
-Jack cheese

Sliced radishes or almonds

Heat oven to 375 degrees.In a large bowl,combine cream cheese and milk.Stir
in chicken,onions,1/4 cup almonds and 1/2 cup Jack cheese. heat tortillas
as directed on package.Spoon about 1/4 cup filling down center of each warm
tortilla;roll up.Place seam side down in ungreased 13 x 9″ baking dish.Pour
enchilada sauce evenly over tortillas;sprinkle with remaining Jack cheese.
Bake @ 375 degrees for 10 to 15 minutes or until bubbly.In small
bowl,combine avocado dip and sour cream.Spoon over warm enchiladas. Garnish
with radishes or almonds.

Makes 10 enchiladas.

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Popularity: 14% [?]

3 leek tops
1/2 lb. old mushrooms, rinsed and quartered
3-4 carrots, rinsed and cut in 2″ segments
1 baked potato, cut in big chunks
5-6 stalks celery, in 2″ segments
3 small onions, peeled quartered
3 whole cloves garlic, peeled
1 bay leaf

I put all of this in a large stock pot ran in enough water to cover it
my 2 inches, brought it to a boil and let it simmer for 2+ hours, then I
strained it and put it in a smaller pot and let it boil for about 30-40
minutes until it was reduced to 60% of original volume. This is the
darkest, best smelling stock I have ever made. I can’t wait to try it
out.

Popularity: 6% [?]

Date: Thu, 15 Jul 93 11:11:36 PDT
From: Jan Gordon

Couscous with Zucchini

slice 3 small zucchini
slice one small onion

put in saucepan with 3 cups veggie stock or soy veggie chicken flavor
stock
add your favorite seasonings, could be curry or lots of garlic or some
Mrs. Dash.

bring to a boil, simmer 15 or 20 minutes

add 2 cups couscous
turn off heat
let stand 5 or 10 minutes
serves 2 as main dish or 4 to 6 as side dish

P.s. this is pretty basic, use your favorite veggies, mushrooms,
carrots, green beans, anything. You can’t go wrong. Quick and easy

Popularity: 19% [?]

SWEDISH LIMPA BREAD

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-Dottie Cross TMPJ72B
2 1/4 c Bread flour
1/4 c (1 oz.) rye flour
2 tb Brown sugar
1 tb Dry milk
1 t Salt
1 tb Butter
1 tb Orange peel — chopped
1 1/2 ts Caraway seeds
1/2 ts Fennel seed
7/8 c (7-1/2 fl. oz.) water
1 t Dry yeast

Combine ingredients in order according to your own bread machine
instructions.
Hope you enjoy! It’s delicious bread! Makes (1) 1 pound loaf
Reformatted by: CYGNUS, HCPM52C

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Popularity: 17% [?]

Title: VEGEBURGER TAQUITOS
Categories: Vegetarian, Vegan, Tex-mex, Main dish
Yield: 8 servings

2 Onions; finely chopped
1 Garlic clove; minced
2 Jalapeno peppers; seeded,
-minced
1 lb Tomatillos, fresh; husked
-and finely chopped
1/2 c Veggie stock
1/4 c Cilantro; chopped
1/4 ts Cumin
1/2 ts Sugar
1 tb Lime juice
Salt and pepper
4 Vegeburgers
8 Tortillas

Crumble and cook vegeburgers until browned.

Saute onion, garlic, and peppers over medium heat for
2 to 3 minutes, until soft but not brown. Add the
tomatillos and veggie stock. Simmer, covered, 6 to 8
minutes, or until the tomatillos are soft.

Stir in the cilantro, cumin, sugar, lime juice, salt
and pepper. If the salsa seems too tart, add sugar. If
too thick, add water.

Stir the crumbled vegeburgers into the salsa and
simmer 2 to 3 minutes. Glop onto a tortilla, fold
over, and eat.

From the files of DEEANNE

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Popularity: 8% [?]

Title: MUSTARD AND BOURBON MARINADE
Categories: Sauces
Yield: 4 servings

1/2 c Sugar, brown
1/2 c Dijon mustard
1/4 c Bourbon
2 tb Bourbon
1/4 c Soy sauce
2 ts Worcestershire sauce
1/3 c Onions, green, chopped

In bowl, stir together brown sugar, mustard, bourbon,
soy sauce, Worcestershire sauce, and green onion. Use
marinade to marinate shrimp or scallops, covered, at
room temperature for 1 hour, or beef, chicken, or
pork, covered and chilled overnight. Baste shellfish
or meat with marinade as it is grilled.

Posted on GEnie by H.STANDO [Henry/NY], Apr 09, 1992

MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$
71511,2253, GT Cookbook echo moderator, net/node
004/005, Internet sylvia.steiger@lunatic.com

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Popularity: 7% [?]

ILLIRIA BEAN SOUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Vegetables Soup

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Great northern beans
6 c Vegetable Broth (home made)
6 c Water
2 1/2 c Carrots sliced
1 1/2 c Onion chopped
1 1/2 c Celery diced
16 oz Tomato canned, peeled
2 tb Extra Virgin olive oil
1/4 ts Hot Pepper Sauce
3/4 ts Salt

Rinse and pick over the white beans. Soak overnight
covered by at least 4 inches of water. Drain beans.
Add beans, broth and water to a 4 or 5 quart pot.
Bring to a boil then reduce heat and boil gently
uncovered for 40 minutes skimming off any foam. Add
carrots, onions, celery, tomatoes (chop or broken up)
undrained and pepper. Return to low boil for 40 more
minutes or until beans are tender. Stir in the olive
oil, salt and the hot pepper sauce.

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Popularity: 4% [?]