Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 c Flour
1 1/2 c Sugar
1 c Chopped pecans
1/2 c Quick-cooking oatmeal,
-uncooked
1 tb Baking powder
1 t Salt
1 t Cinnamon
4 Eggs
1 md Zucchini, finely shredded
3/4 Salad oil

Grease 12 3inch muffin-pan cups. Preheat oven to 400.
In large bowl, measure first 7 ingredients. In med
bowl, beat eggs; stir in zucchini and oil. Stir
mixture all at once into flour mixture just until
flour is moistened. Spoon lumpy batter into muffin
cups. Bake 25 minutes or until toothpick trick works.

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4 c Flour
1 tb Soda
2 ts Ground cloves
1 ts Salt
4 ts Ground ginger
2 ts Ground cinnamon
2/3 c Butter or margarine
2/3 c Shortening
2 c Sugar
2 Eggs
2 tb Molasses
2 tb Light corn syrup
Cinnamon and sugar mixed
Together to coat cookies

Combine flour, soda, cloves, salt, ginger, cinnamon. Do not sift.
Stir to mix well. Beat together butter, shortening, sugar til fluffy.
Stir in eggs, molasses, corn syrup until well blended. Add flour
mixture to creamed mixture. Beat until smooth pliable. Pinch off
dough by the rounded teaspoonful. Roll into smooth balls. Roll balls in
cinnamon sugar to coat completely. Place on ungreased cookie sheets.
Bake at 350 degrees 10 minutes or until cookies appear cracked, are firm
but feel soft to the touch. NOTE: I usually undercook these cookies for a
soft center. But for ginger snaps and a crispy cookie, cook them the full
time. Lilli Beach

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2 Loaves White Bread
2 cn Oriental Broth
1 Bag Vegetable Cole Slaw
2 lg Onions — sliced
1/2 ts Seasonings — sage, garlic
Cayenne
10 oz Bag Frozen Spinach-chopped
10 oz Bag Frozen Chopped Broccoli
2/3 c Nonfat Blu Cheese Dressing
1 oz Nonfat Cream Cheese
12 lg Mushroom Caps

Make a basic bread dressing using 2-3 loaves of light
bread, 2-3 cans of fat free Oriental Broth, sage,
garlic, curry powder, cayenne, lots of onions, a bag
of coleslaw vegetable mix, and 10 oz. package of
chopped frozen spinach. Add hot water as needed and
any other seasonings you would like. Pu t it in
roasting pan.

Mix 10 o ounce package of thawed (frozen) chopped
broccoli with 2/3 cup fat free blue cheese or
roquefort salad dressing, into which one ounce of
nonfat creamed cheese has been blended. Remove the
stems from large button mushrooms (add to the
stuffing), turn the mushrooms bottom-up, and fill each
mushroom with the broccoli mix.

Bake the mushrooms on top of the turkeyless dressing,
about one hour at 375 degrees. Serve it with a big
tossed salad, peas with baby potatoes, and all the
Champagne you can drink

Recipe By :

From: Paulsbluff@centuryinter.Net Date: Wed, 30
Oct 96 22:37:40 Gmt

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Peking Raviolis with Eggplant
1 package eggroll wrappers or ravioli wrappers.
1.5 lbs eggplant
3 cloves garlic
1/4 cup soy sauce or tamari sauce
1/2 c scallions chopped coarsly
1/2 tsp mustard
1 tsp paprika ( the hotter the better)
1 tsp ginger

Slice eggplant in half lengthwise and cut off stems. Place face down on a
cookie sheet. Use non-stick spray if the sheet is not already non stick.

Bake for about 1 hour. The eggplant should give to the touch. Take the
eggplant out of the oven and allow to cool. While they are cooling mix the
rest of the ingredients in a bowl to make a marinade.

When the eggplant is cool, they should be a bit shriveled. With a spoon, scoop
Out the insides into the marinade. Let sit for at least 15 minutes.

Pour the eggplant and marinade into a food processor to puree for about 30
seconds. The result should look totally inedible.

Fill a large stock pan with about 1.5 inches of water and set on the stove to
boil.

If you are using wonton wrappers or ravioli wrappers you can skip this step.
Take out two eggroll wrappers and cut in even quarters.

Place out about 8 wrapper pieces on a flat clean surface like a cutting board.
Spoon about 1/2 teaspoon of the eggplant puree into the middle of each wrapper.
Dip your fingers into a bowl of water and run along two opposite edges of a
wrapper or along all four edges. Take one corner and fold it over to the
opposite corner forming a triangle. Carefully press the wet edges together to
form a seal. Place the triangular ravioli onto a rack to dry a bit and repeat
the process with the other seven wrappers.

If you put too much filling in a wrapper, it will ooze out the edge. Just make
sure you press firmly on that edge to force the filling out all the way. You
want the wrapper edges touching each other so they will form a seal.

If you have a ravioli press, as sold at Chinese supply stores, follow the
directions given with the press.

After filling eight raviolis, turn them over on the drying rack and repeat the
process with eight more.

At this point, your water should be at a rolling boil and you can carefully
add the raviolis. First stir the water in a circular motion with a slotted
spoon. Place one ravioli on the spoon and carefully lower it into the water.
Continue stirring until the ravioli starts to float. Add another ravioli.
Don’t add so many raviolis that they crowd each other in the pan. They should
not touch each other while cooking or they might cook together.

The raviolis are cooked when they float easily and are somewhat transparent.
The eggplant mixture will spread in the wrapper a bit but should not seep out
if they were sealed well.

As they reach the floating stage, carefully lift the raviolis out of the water
with the slotted spoon and move them back to the drying rack.

When the raviolis are dry again use a toothpick to connect the two opposite
corners and place on a tray of lettuce or ornamental cabbage to serve.

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Creole Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

1/2 c Onion,chopped

1 c Celery,diced

1/4 c Butter,margarine,chicken fat

1 qt Chicken broth

1 c Rice,uncooked

1 ts Salt

1/8 ts Black pepper

4 c Chicken,cooked,diced

1 1/2 c Carrots,diced

2 tb Parsley,minced

1. In 2-quart saucepan, cook onion and celery in butter until golden

brown.

2. Add chicken broth, rice, salt and pepper; cover and cook over low heat

20 minutes.

3. Add chicken and carrots; cook 15 minutes longer, or until carrots are

tender.

4. Sprinkle with parsley and serve.

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Recipe By : The Bountiful Bread Basket–1996
Serving Size : 24 Preparation Time :0:00
Categories : Doughnuts

Amount Measure Ingredient — Preparation Method
– ——– ———— ——————————–
2 1/4 cups all-purpose flour
1/2 cup Hershey’s cocoa
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/4 teaspoon ground mace
1/4 teaspoon salt
3/4 cup granulated sugar
1 1/2 tablespoons butter — softened
1 egg
1/2 cup milk
1/4 cup powdered sugar
dash ground cinnamon

In medium bowl, stir together flour, cocoa, baking powder,
baking soda, 1/4 teaspoon cinnamon, mace and salt. In large
bowl, beat sugar and butter until creamy. Add egg; beat
well. Add flour mixture alternately with milk, mixing until
well blended; shape into ball.

On lightly floured surface, roll dough to 1/4-inch
thickness. With floured 2 1/2-inch doughnut cutter, cut
into rings. Reroll dough as necessary. Fry two or three
doughnuts at a time in deep hot fat (375) about 30 seconds,
turning once with slotted spoon. Drain on paper towels.
Repeat.

Stir together powdered sugar and dash cinnamon; sprinkle
over tops of warm doughnuts.

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Fresh chestnuts — -ÿÿ
10 oz -canned chestnuts
2 pk Long-grain rice wild rice
-(6 oz size packages)
4 c Water
1/2 c Cream sherry
4 tb Butter or margarine
1/2 c Sliced onion
1/2 c Sliced celery
1/2 c Minced parsley

If fresh chestnuts are used, slit shells on one side
and cook in boiling water to cover 20 minutes. Cool,
peel off shells and skin and dice coarsely. Drain and
dice canned chestnuts, if used. Cook rice in water
according to package directions, using seasonings from
package and adding sherry and 1 tablespoon butter.
Meanwhile, melt remaining 3 tablespoons butter in
skillet. Add onion, celery and parsley and cook until
onion is tender but not browned. Combine rice with
vegetables and chestnuts. Makes enough for 10-pound
turkey

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Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Desserts Pies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 9-in pie crust baked
1/4 Teaspoon Salt
1 Cup Powered sugar
2 Cups Scalded milk
1/2 Cup Peanut butter (your choice
3 Egg yolks — beaten
1/4 Cup Cornstarch
2 Tablespoons Margarine
2/3 c Sugar
1/4 tsp Vanilla
—–T—–

combine powdered sugar and peanut butter blend until the appearance of
biscuit mix. spread 3/4 of this mixture on the bottom of the pie shell.
combine cornstarch, sugar and salt. add scalded milk and mix well. cook in
top of double boiler until mixture thickens add butter and vanilla, then
pour into baked pie shell. you can make meringue with the leftover egg
whites, but my family prefers whipped topping. sprinkle remaining peanut
butter mixture over topping.

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Asparagus—-tarragon, lemon, dill
Green Beans—-basil, dill, thyme, mint, oregano, savory, tarragon
beets—-allspice, ginger, orange, lemon
broccoli—dill, tarragon, lemon
cabbage—-caraway, tarragon, savory, dill
carrots—-ginger, nutmeg, caraway, cinnamon, dill, lemon, mint, orange
cauliflower—-caraway, dill, mace, tarragon
eggplant—-marjoram, sage, oregano, basil
Greens-Spinach-kale-swiss chard-water cress- basil, chives, oregano,
dill, tarragon, nutmeg, rosemary, lemon
Green peas—-mint, chervil, marjoram, rosemary, garlic, tarragon
potatoes—-lemon, parsley, chives, dill, basil, thyme
Squash—-basil, garlic, rosemary, dill, thyme, oregano

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/4 lb Broccoli (fresh),
-trimmed and cut up
-(okay to use more)
4 c Chicken broth
-(2 cans of canned broth,
-or use fresh stock)
1 md Onion
2 tb Butter
1 t Salt
2 ts Curry powder (or less)
1 d Pepper
2 tb Lime juice
8 Lemon slices, (optional)
1/2 c Sour cream
1 tb Chives, snipped
-(optional)

Place the cut broccoli in a large saucepan along with
the broth, onion, butter, salt, curry powder and
pepper. Bring to a boil. Reduce heat and simmer,
covered, for 8 to 12 minutes or until broccoli is just
tender.

Place about 1 1/2 to 2 cups of the mixture at a time
into a blender container. Cover and blend until
smooth. Pour into bowl or another large pan. Repeat
with remaining mixture. BE CAREFUL. THE HOT LIQUID MAY
SCALD YOU. Stir in the lime juice.

Now you can either cover and refrigerate at least 4
hours to serve cold (great in warm weather), or you
can go right ahead and serve it hot (great in cold
weather). Once ladled out, you can garnish with a thin
slice of lemon, a small dollop or sour cream, and a
sprinkling of chives.

NOTES:

* A broccoli soup (hot or cold) — This recipe is
from my mom. It’s been a hit every time she or I have
served it. It is rather spicy – not for the timid or
faint-of-heart.

* You can refrigerate unused portions for serving
later, but it doesn’t keep well for long. I like to
blend it pretty well, so that the texture is quite
smooth. Some people like it a little chunkier.

: Difficulty: easy.
: Time: 45 minutes.
: Precision: approximate measurement OK.

: Andy Shore
: Adobe Systems Incorporated, Palo Alto, California
: shore@adobe.UUCP
: {decwrl, glacier, sun}!adobe!shore

: Copyright (C) 1986 USENET Community Trust

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