BRAN CEREAL MUFFINS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Whole bran cereal
1 c Milk
1 Egg
1/4 c Oil
1/4 c Honey
1 1/4 c Whole wheat flour — unsifted
2 ts Baking powder
1/4 ts Baking soda
1/2 ts Salt

Preheat oven to 400 F (hot).

Grease muffin tins.

Stir bran cereal and milk together in a bowl. Let
stand a minute or two. Add egg, oil, and honey. Beat
well. Stir remaining ingredients together until well
mixed. Add to liquid mixture and stir only until
mixed. Put into muffin tins.

Bake about 20 to 25 minutes or until lightly browned.

Calories per muffin: About 135

Source: FOOD — by U.S. Department of Agriculture
Typed for you by Karen Mintzias

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Popularity: 4% [?]

VEGETABLE TORTILLA STACKS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Mexican

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Oil
3/4 c Chopped green bell pepper
3/4 c Chopped red bell pepper
1/2 c Chopped onion
1/2 c Picante sauce
16 oz Green Giant Valley Combo’s
-Frozen Broccoli Supreme
8 (8-inch) flour tortillas
16 cn Refried beans
8 oz (2cups) shredded Montery
-Jack cheese
8 oz (2cups) shredded cheddar
-Cheese
Green bell pepper rings
Red bell pepper rings
Ripped pitted olives
Picante sauce
Sour cream

Contributed to the echo by: Marleen Madar Heres a good
one that is great if you are into vegetables…
Vegetable Tortilla Stacks

Heat oven to 375 F. Heat oil in medium skillet over
medium high heat. Add chopped green and red peppers
and onions; cook and stir until crisp-tender. Drain.
Stir in 1/2 cup picante sauce. Cook Broccoli
Cauliflower Supreme until crisp and tender s directed.
Drain, cut up large pieces if necessary.

Place 2 tortillas side by side on large ungreased
cookie sheet. Spread each with about 1/4 of the pepper
mixture. Top each with tortilla. Divide vegetables
evenly with between tortilla stacks; sprinkle each
with 1 cup of the Monterey Jack cheese. Spread 2
tortillas with remaining refried beans and top with
remaining pepper mixture; place one on each tortilla
stack. Top each with one of the remaining tortillas;
sprinkle each with 1 cup cheddar cheese.

Bake at 375F for 10 to 15 minutes or until cheese is
melted. To serve top with green and red pepper rings,
ripe olives, picante sauce and sour cream. Cut into
wedges.

Oops almost forgot!!

To fry tortillas, heat 4 tablespoons of oil in 10-inch
skillet over medium heat. Fry tortillas in hot oil for
5 to 10 seconds on each side until lightly browned and
blistered; drain well on paper towels!

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Popularity: 5% [?]

Title: GARLIC STRAWS
Categories: Appetizers, Nsv
Yield: 20 straws

1/2 lb Puff pastry
Juice of 2-3 garlic cloves
2 oz Milk
1 ts Paprika
1 tb Parmesan cheese
Salt and cayenne pepper

Preheat oven to 425F. Roll out the puff pastry on a
floured board into a rectangle, as thinly as possible.
Stir the garlic juice into most of the milk and brush
the pastry with half of it. Mix the paprika and
Parmesan, and season with a little salt and cayenne.
Sprinkle half of it over one half of the pastry. Fold
the pastry and roll out as thinly as possible.

Repeat with the remaining garlic milk and Parmesan
mixture and roll out to a rectangle not more than 1/4
inch thick. Brush with milk and cut into strips about
1/2 inch wide and 6 inches long.

Arrange the straws, at least an inch apart, on greased
baking sheets and bake for 7 to 10 minutes or until
well-risen and golden brown. Serve warm, piled onto
each other, log cabin style.

The Great Garlic Cookbook, by Sophie Hale : ISBN
1-55521-801-6

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Popularity: 5% [?]

Title: Coconut Rum Punch
Categories: Australian, Ceideburg 2
Yield: 1 servings

Text Only

Here, courtesy of Mark Herron in Sydney, is a series of recipes from
Downunder. These coconut recipes are from the Sydney Morning Herald
9/29/92 from a cooking column titled “Raw Materials” by Meryl
Constance. These are in an odd format, aside from being metric.
There are no ingredient lists or amounts leading the body of the
recipe. I considered listing the ingredients first, but++since I use
a non-standard format++ maybe someone with MM or one of the other
recipe programs would rather put them into that format. And no way
am I going to try to translate the metric measurements into American
ones. Some of you whiz-kids with recipe programs with that feature
conversions can tackle that. As you’ll see, these come from all over
the world, not just from Australia. Mark++gotta couple of question on
ingredients. The rabbit recipe below calls for both red and green
capsicums and birdseye chillies. I know what the latter are, but are
“capsicums” what we call green or red bell peppers up here? And I
*think* that what are referred to as “brown onions” are probably the
one’s with brownish skins that we call “yello onions” here.

And thanks for sending the papers over! I getting a kick out of not
only the recipes, but also the ads and articles. A nice peek into
Ozzie life.

This is a version of an old recipe from Barbados. You can use light
or dark rum. One of the ingredients is simple syrup which is made by
dissolving 4 parts (any measure) sugar in 3 parts of water. If you
can’t find a fresh young coconut, the chilled drinks cabinet in many
Asian food stores contains young coconut juice, which has been frozen
in plastic packs.

Put into a cocktail shaker or mixing bowl 30 ml lime juice, 60 ml
simple syrup, 90 ml rum. 120 ml young coconut- nut juice. Shake or
stir with ice cubes and strain into a tall glass. Garnish with a
lime leaf.

Serves 1 (lavishly).

Posted by Stephen Ceideberg; October 29 1992.

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Popularity: 4% [?]

Title: Tomato and Vegetable Juice Blend
Categories: Beverages, Canning
Yield: 1 recipe

Quantity: An average of 22 pounds of tomatoes is needed per canner load
of 7 quarts. Not more than 3 cups of other vegetables may be added for
each 22 pounds of tomatoes.

Procedure: Crush and simmer tomatoes as for making tomato juice. Add no
more than 3 cups of any combination of finely chopped celery, onions,
carrots, and peppers for each 22 pounds of tomatoes. Simmer mixture 20
minutes. Press hot cooked tomatoes and vegetables through a sieve or
food mill to remove skins and seeds. Add bottled lemon juice or citric
acid to jars (See acidification directions). Add 1 teaspoon of salt per
quart to the jars, if desired. Reheat tomato-vegetable juice blend to
boiling and fill immediately into jars, leaving 1/2-inch headspace.
Adjust lids and process. Recommended process times are given in Table 1,
Table 2, and Table 3.

Table 1. Recommended process time for Tomato and Vegetable Juice Blend
in a boiling-water canner.

Style of Pack: Hot. Jar Size: Pints.
Process Time at Altitudes of 0 – 1,000 ft: 35 min.
1,001 – 3,000 ft: 40 min.
3,001 – 6,000 ft: 45 min.
Above 6,000 ft: 50 min.

Style of Pack: Hot. Jar Size: Quarts.
Process Time at Altitudes of 0 – 1,000 ft: 40 min.
1,001 – 3,000 ft: 45 min.
3,001 – 6,000 ft: 50 min.
Above 6,000 ft: 55 min.
.
NOTE: This following section of the guide appears to contain some sort
of error in the information given within Table 2 (below). In the USDA
book, there are only TWO sizes of jars specified in the table, but there
are THREE separate lines of figures in the table, and it is not
completely clear which jar size the second and third entries refer to.
I have given the third entry’s numbers as those to be used for Quart
jars, and I have reprinted the second entry on the table separately, for
an unknown jar size.

Table 2. Recommended process time for Tomato and Vegetable Juice Blend
in a weighted-gauge pressure canner.

Style of Pack: Hot. Jar Size: Pints.
Process Time: 20 min.
Canner Gauge Pressure (PSI) at Altitudes 0 – 1,000 ft: 5 lb.
Above 1,000 ft: 10 lb.

Style of Pack: Hot. Jar Size: Quarts.
Process Time: 15 min.
Canner Gauge Pressure (PSI) at Altitudes 0 – 1,000 ft: 10 lb.
Above 1,000 ft: 15.

Style of Pack: Hot. Jar Size: ??.
Process Time: 10 min.
Canner Gauge Pressure (PSI) at Altitudes 0 – 1,000 ft: 15 lb.
Above 1,000 ft: Not recommended.
Table 3. Recommended process time for Tomato-Vegetable Blend in a
dial-gauge pressure canner.

Style of Pack: Hot. Jar Size: Pints.
Process Time: 20 min.
Canner Gauge Pressure (PSI) at Altitudes of 0 – 2,000 ft: 6 lb.
2,001 – 4,000 ft: 7 lb.
4,001 – 6,000 ft: 8 lb.
6,001 – 8,000 ft: 9 lb.

Style of Pack: Hot. Jar Size: Quarts.
Process Time: 15 min.
Canner Gauge Pressure (PSI) at Altitudes of 0 – 2,000 ft: 11 lb.
2,001 – 4,000 ft: 12 lb.
4,001 – 6,000 ft: 13 lb.
6,001 – 8,000 ft: 14 lb.

===========================================================
* USDA Agriculture Information Bulletin No. 539 (rev. 1994)

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Popularity: 2% [?]

Blades’s Black Beans

Recipe By : Rueben Blades recipe/tpogue@idsonline.com
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound black beans — dried
6 cups chicken stock
4 tablespoons oilive oil
1 cup yellow onion — minced
1 plum tomatoes — chopped
1/2 cup green bell pepper — minced
1/4 cup cilantro — chopped
1 tablespoon balsamic vinegar
1 tablespoon sugar
2 teaspoons soy sauce
1 1/2 teaspoons oregano
1/8 teaspoon lemon pepper seasoning
1 clove garlic — minced
1/4 pound ham — in 1/2″ pieces
salt to taste
sour cream and cilantro sprigs, for
garnish

1. Soak the beans overnight in cold water. Drain.

2. Place the beans in a large, heavy pot,cover with water and simmer for four
hours, adding some stock to cover the beans as the liquid is reduced.

3. Meanwhile, heat the oil in a skillet over medium high heat. Saute the onion
until golden, then add the remaining ingredients except the ham, salt and
garnishes. Simmer for three minutes, stirring.

4. Stir the ham and the contents of the skillet into the beans. Simmer,
covered, for two hours, stirring and adding more stock to cover the beans as
necessary.

5. Season with salt and serve with sour cream and sprigs of cilantro.

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Per serving: 271 Calories; 4g Fat (12% calories from fat); 19g Protein; 42g
Carbohydrate; 8mg Cholesterol; 845mg Sodium

Serving Ideas : A Note: Remember not to salt beans before they are cooked.

NOTES : This is the recipe of the actor Ruben Blades.

Popularity: 4% [?]

Remoulade sauce

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Cajun Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pint Mayonnaise
1 cup Ketchup
1 each 10 oz bottle durkee’s sauce
2 tablespoons Wine vinegar
2 tablespoons Lea perrins
1/4 cup Olive oil
1 cup Creole or poupon mustard
2 teaspoons Louisiana hot sauce
1/2 cup Prepared horseradish
Salt if needed

Mix mayonnaise and Durkee’s Famous Sauce. Pour in olive oil gradually. Beat
as
if you are making mayonnaise. Add creole or poupon mustard, beat some more.
Add horseradish, ketchup, wine vinegar, Lea Perrins, and louisiana hot sauce,
beating after each ingredient. Pour over shrimp on salad or use as a sandwich
sauce.
“Some of my friends say they even like this over some desserts, but I don’t
believe then, no.” From Justin Wilson’s “Outdoor cooking With Inside Help”

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Popularity: 3% [?]

Title: Tomato Sauce with Green Beans
Categories: Main dish, Pasta, Mark’s
Yield: 4 servings

1/8 c Olive oil
6 ea Garlic cloves
1/2 c Green bell pepper, diced
1 c Green beans, fresh or frozen
2 lg Ripe tomatoes, chopped
1/2 c Fresh basil, chopped
1 tb Parsley
Salt pepper
Stock, as necessary
Spaghetti

Heat oil gently in a large pot. Add the garlic saute for 30
seconds. Add the green bell pepper continue to saute gently for 1
minute or so. Add the green beans stir well. Add the tomatoes,
stir simmer for 10 minutes. Add the basil, parsley, salt pepper.
Continue to cook until the tomatoes are rendered into a sauce. You
may wish to add some stock, but do not add too much or the sauce will
become very watery. Check seasonings.

Serve hot sauce tossed over cooked spaghetti with lots of home-made
garlic bread on the side.

Recipe by Mark Satterly

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Popularity: 4% [?]

Title: MIRACLE SOUP
Categories: Soups
Yield: 6 servings

1/2 ea Cabbage
1 ea Onion
1 ea Green pepper
2 ea Stalks of celery sliced
28 oz Can tomatoes
1 pk Onion soup mix
3 c Water or more

Bring all to boil and boil 10 min.Cover and simmer
till vegetables are tender.

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Popularity: 3% [?]

Title: Reames Cheesy Broccoli Tuna Bake
Categories: Tuna, Seafood, Pasta
Yield: 6 servings

1 pk REAMES Home Style Frozen
-Egg Noodles (12 oz)
1 cn Cheddar cheese soup (11 oz)
1 cn Evaporated milk (5 oz)
1 t Instant minced onion
1 cn Tuna, drained (12 1/2 oz)
1 cn Mushroom pieces, drained
-(opt; 4 oz)
1 pk Chopped broccoli, thawed
1 c Shredded mild cheddar cheese

Preheat oven to 350′F. Cook noodles in boiling water 20 minutes. Blend
soup and milk into smooth sauce. Add onions and mushrooms. Drain
noodles. Layer 1 1/2 cups noodles, 1/3 cup tuna and 1 cup broccoli in
a 2-quart casserole. Pour in 1 cup of sauce. Repeat layers. Bake 20
minutes. Then add cheese and bake 15 more minutes. Makes 6 1-cup
servings.

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Popularity: 6% [?]