CHUNKY APPLE SPICE MUFFINS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Whole wheat flour
1 c Oat bran
2 ts Baking powder
1/2 ts Allspice
2 ts Cinnamon
1/4 ts Ground cloves
1/4 ts Ginger
1 t Arrowroot
1/4 c Liquid sweetener
1/2 c Unsweetened applesauce
2 ea Tart apples, peeled diced
1/2 c Water
1/2 ts Vanilla extract

Preheat the oven 400F.

Mix the dry ingredients and wet ingredients
separately. Combine them and mix thoroughly. Spoon
into nonstick muffin tins and bake for about 25 mins,
until golden brown on top. “The McDougall Plan” by
John McDougall Typed by Lisa Greenwood

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Popularity: 5% [?]

HERB CREPES WITH GOAT’S CHEESE STUFFING

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Eggs Cheese
Scottish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lg Eggs
120 g Plain (all-purpose) flour
1 pn Salt
Pepper — freshly ground
3 dl Milk
2 tb Cold water
Few chives — snipped
1 sm Handful of parsley
Some fresh tarragon leaves
2 Sprigs of fresh dillweed
-Filling
450 g Goat’s cheese — rind removed
2 Egg whites

(Units: 100 g ó 1/2 oz; 1 dl ó 1/2 fl oz ò/5
cup; 180 oC ó50 oF; 200 oC ô00 oF; 230 oC ô50
oF; 250 oC ô75 oF; 2.5 cm ñ inch)

(Two crepes per person for a first course, serve with
the tomato sauce)

Break the eggs into a liquidizer or food processor and
add the flour, salt and pepper to taste. Whiz,
gradually adding the milk and water. Add the snipped
chives, which unless snipped just wrap themselves
around the blades, and the other herbs and whiz until
the herbs are fine. Pour the crepe batter into a jug
and leave to stand for half an hour.

To cook the crepes, melt a small amount of butter,
about 1 1/2 ts, in a crepe or omelette pan, and swirl
it over the surface of the pan. Pour in just enough
batter to cover the bottom of the pan, swirling the
batter around so that the crepe will be as thin as
possible. Over a moderate heat, cook for about 30
seconds, then turn the crepe over using a small
palette knife or spatula and your fingers.

As they are cooked, stack the crepes with a piece of
greaseproof (wax) paper between each, to prevent them
sticking together.

For the filling, put the cheese into a food processor
with the egg whites and whiz until smooth.

Put a generous teaspoonful of filling in the middle of
each crepe and fold into a fat rectangle. Put the
stuffed crepes into an oiled or buttered heatproof
dish and brush them with melted butter. Bake in a
preheated moderate oven 180 oC for 20 minutes.

From: Claire Macdonald, Lady Macdonald’s Scotland,
Bulfinch Press Book, 1990, ISBN 0-8212-1809-3

Typed for you by Rene Gagnaux @ 2:301/212.19

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Popularity: 4% [?]

5 large onions,peeled and sliced
1/2 cup butter
1 1/2 pounds of lean beef, cut into bite size pieces
5 carrots, peeled and sliced
5 stalks of celery, sliced
2 cups hot beef broth
5 medium potatoes, peeled and cut into bite size pieces
flour
salt and pepper to taste
water
Brown the onions slowly in butter until very brown. Remove
from frying pan to soup kettle or Dutch oven. Roll beef pieces in
flour and pepper and brown quickly in butter in frying pan and
add to the onions. Add a little water to frying pan to absorb the
browned flour and add that to the meat. Add carrots, celery, beef
broth and bay leaves to the kettle. Simmer about 1 hour. Add
potatoes and continue simmering until done. This may be thickened
with flour if desired. Add salt and pepper to taste. Remove bay
leaves.

Popularity: 4% [?]

Summer Strawberry Soup

Recipe By : Yankee Magazine – 6/96
Serving Size : 4 Preparation Time :0:00
Categories : Soups and Stews Fruits
Low Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 qt fresh strawberries — hulled
2 c water
1/2 c buttermilk
1/2 c fresh orange juice
juice of 2 lemons
1 tbsp chopped fresh mint
1/4 c brown sugar — optional
5 tbsps plain yogurt
mint sprigs — for garnish

In a stainless-steel or enameled saucepan, combine everytning but the
yogurt and the mint garnish. Bring to a boil, reduce heat and simmer
gently for 10 minutes. Cool slightly, then puree in a blender or food
processor, and chill thoroughly. Before serving, swirl 1 tbsp yogurt
through each portion and garnish with mint sprigs.

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Per serving: 115 Calories; 1g Fat (11% calories from fat); 3g Protein;
24g Carbohydrate; 4mg Cholesterol; 33mg Sodium

NOTES : Orange and mint enhance this smooth appetizer.

Popularity: 6% [?]

HEAVENLY CHOCOLATE CHEESECAKE

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Cheesecakes Desserts
Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cup Vanilla Wafers — Fine Crush
1 cup Ground Toasted Almonds
1/2 cup Butter — Melted
1/2 cup Sugar
12 ounce Milk Chocolate Chips
1/2 cup Milk
1 package Env. Unflavored Gelatin
16 ounce Cream Cheese — Softened
1/2 cup Sour Cream
1/2 teaspoon Almond Extract
1/2 cup Heavy Cream — Whipped
Garnishes *

* Garnishes to include whipped cream and chocolate shavings (optional).

In large bowl, combine vanilla waver crumbs, almonds, butter and sugar; mix
well.

Pat firmly into 9-inch springform pan, covering bottom and 2 1/2 inches up the
sides. Set aside. Melt over hot (not boiling) water milk chocolate chips; stir
until smooth. Set aside. Pour milk into small saucepan; sprinkle gelatin on
top. Set aside for 1 minute. Cook over low heat, stirring constantly until
gelatin dissolves. Set aside.

In large bowl, combine cream cheese, sour cream, and melted chocolate chips;
beat until fluffy. Beat in gelatin mixture and almond extract. Fold in whipped
cream. Pour into prepared pan. Chill until firm (about 3 hours). Run knife
around edge of cake to separate from pan; remove rim. Garnish with whipped
cream and chocolate shavings, if desired.

Makes 1 9-inch Cheesecake

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Popularity: 3% [?]

APRICOT CHEESECAKE (NO BAKE)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
17 oz Apricot halves — drain
Reserve juice
1 Envelope gelatin –
Unflavored
1/3 c Sugar
16 oz Cream cheese
1 t Vanilla extract
1 Pie crust, chocolate wafer

In blender or food processor, puree 10 apricot halves
with reserved syrup; heat to boiling. Meanwhile, in
large bowl, mix unflavored gelatine with sugar; add
hot liquid and stir until gelatine is completely
dissolved, about 5 minutes. With electric mixer, beat
in cream cheese and vanilla until
smooth; let stand 10 minutes. Pour into prepared
crust; chill until firm. Garnish with remaining
apricot halves, sliced and, if desired, whipping cream.

Recipe By : Knox Geletin Company

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Popularity: 3% [?]

Title: Chili RO*TEL Style
Categories: Chili, Southwest
Yield: 8 servings

2 lb Ground beef
1 md Onion, chopped
1 Green pepper, chopped
2 cn RO*TEL Dice Tomatoes and
-Green Chilies (10 oz)
1 cn Tomato puree (15 oz)
1 cn Tomato sauce (8 oz)
1 pk Chili seasoning (1 1/4 oz)

Cook ground beef, onion and pepper in a large stock pot until meat is
browned. Drain excess drippings. Add remaining ingredients; cover and
simmer for 20 minutes, stirring occasionally. Makes 8 servings.

MMMMM

Popularity: 4% [?]

Title: Rainbow Jelly Fish
Categories: Chinese, Appetizers, Ceideburg 2
Yield: 1 servings

MMMMM———————RAINBOW JELLY FISH————————–
150 g Dried jelly fish
1 Red pepper
1/4 Yam bean (optional), or
-turnip
2/3 Cucumber
2/3 Celery stalk
1/3 Carrot
1 tb Sesame seeds
1 1/4 ts Salt
1 ts Sugar
2 ts Sesame oil

The following 12 recipes are from a booklet put out by the Hong Kong
Tourist Association in celebration of the 1986 Hong Kong Food
Festival. These are the winning chefs and their winning recipes. The
chefs are all ethnic Chinese from all over Asia, but the recipes
really run the gamut, from traditional Chinese food to dishes like
Shark’s Fin Soup to things like “Lamb Fillets with Morels” which is
Western in inspiration and presentation.

Some of the recipes should have the caveat “Don’t try this at home,
kids”, mainly because of the amount of preparation involved. This
first one, an appetizer plate consisting of 7 mini-courses, falls
into that category. It’s presented in one of those round, segmented
lazy-susan type serving things. Very striking. Any one of these
dishes would be suitable for a main course in a Chinese meal.

Chef: Ng Wang-chau

Twenty-eight old, Hong Kong-born Mr. Ng has worked in three of Hong
Kong’s leading Sichuanese restaurants since he began his career 14
years ago. Apart from creating this Award-winner, he is also renowned
for his pan-fried spiny lobster.

Establishment: Ziyang Szechuen Restaurant G/F., 45D Chatham Road
South, Tsimshatsui, Kowloon.

Chinese Cuisine Practical Class Platinum Award – Appetizer [Chinese
characters for dish name deleted. S.C.] Circle Game (12 servings)
Chef.- Ng Wang-chau (Ziyang Szechuen Restaurant)

The literal translation, “Turning Around Life”, prompts a host
meaningful connotations for this Sichuanese starter. Seven
mini-courses, composed of contrasting flavours, represent the varying
moods, as well as the seven stages, of a person’s life. An
alternative translation – “Life is a Merry-go round” – captures the
spirit of the theme, and its presentation, so appropriately on a
turntable. Each of the individual dishes, which could be served
separately or a few at a time, also have their own particular
mythological and dietary connotations.

1. Soak jelly fish in very hot (but not boiling) water for
approximately 3 minutes until it curls. Then rinse under cold
running water for approximately 1 hour until it expands. Drain and
cut into strips.

2. Shred vegetable ingredients, and blanch slightly in boiling
water. Then rinse under cold running water until they are cold, and
drain.

3. Stir-fry sesame seeds in a dry wok until they are golden.

4. Mix jelly fish and vegetables with salt, sugar and sesame oil.

5. Sprinkle sesame seeds over mixture.

From “Champion Recipes of the 1986 Hong Kong Food Festival”. Hong
Kong Tourist Association, 1986.

Posted by Stephen Ceideberg; October 26 1992.

MMMMM

Popularity: 3% [?]

Title: KALBSSCHNITZEL MIT FEINEN GEMUSEN (VEAL ROUNDS / VEGETABLES)
Categories: German, Meats, Main dish, Vegetables
Yield: 4 servings

1/2 ts Salt; Or To Taste
1/4 ts Pepper; Or To Taste
1/4 ts Paprika; Or To Taste
4 ea Veal Fillets; Cut 1/4″ Thick
4 tb Butter
4 ea Stewed Tomatoes; Whole
12 ea White Asparagus Spears; *
1/4 lb Mushrooms; Fresh, Sliced

* Asparagus Spears should be canned.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
Sprinkle salt, pepper, and paprika over the veal slices. Saute in butter
until browned. On each fillet place 1 stewed tomato, 3 spears asparagus
and a heaping T of mushrooms. Cook gently. Pour cooking juices over the
fillets while cooking. Cook uncovered until mushrooms are just tender.
Serve with pureed potatoes and a salad.

—–

Popularity: 3% [?]

Rhubarb Chutney

Recipe By : R. Banghart
Serving Size : 1 Preparation Time :0:00
Categories : Fruit Pickles/Relishes/Chutneys
Rhubarb Microwave

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/3 cup chopped onion
1 clove garlic — minced
1/4 cup apple juice (for frozen rhubarb use only — 2 T.)
2 cups cut up rhubarb
1/4 cup raisins
3 tablespoons sugar
1/4 teaspoon cardamom
1/8 teaspoon crushed red pepper flakes
1 tablespoon cider vinegar

In a 1 quart Microwave bowl, combine: onion, garlic and apple juice. Cover
and Microwave until onions are crisp-tender, 2-2 1/2 minutes. Add rest of
ingredients and mix well. Cover and Microwave on High for 5-5 1/2 minutes
until tender, stirring once.

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NOTES : Makes 1 2/3 cups.

Popularity: 3% [?]