JALAPENO CORN MUFFINS

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

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

1 c all-purpose flour
1 c yellow cornmeal
2 T sugar
4 ts baking powder
1/2 ts salt
1 egg — lightly beaten
1/2 c sour cream
1/2 c milk
1/4 c butter — melted
4 oz can green chiles — chopped
: and drained

Preheat oven to 400 degrees. Grease twelve 2 1/2 inch
muffin pan cups. In large bowl combine flour,
cornmeal, sugar, baking powder, and salt. Add egg,
sour cream, milk, butter, and green chiles. Whisk
until batter is smooth. Spoon batter into muffin pan
cups. Bake 15 to 18 minutes. Serve warm.

Recipe By :

From: matejka@bga.Com (Anita A. Matejkadate: 96-09-09
23:43:38 Edt

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Popularity: 7% [?]

Beef Tenderloin with Marsala

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Italian Beef

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 ts Butter, plus 3 T, melted
2 oz Sliced pancetta (Italian
-dry-cured unsmoked bacon OR
2 oz Bacon
1 Onion, thinly sliced
6 1 Inch Slices (about 2 1/4
-Lbs.) filet mignon
Salt and pepper to taste
3/4 c Dry Marsala
1/2 c Beef stock

Heat 3 teaspoons butter and pancetta or bacon in a skillet large enough to
hold meat in one layer. Saute’ until golden brown. Add onion and saute’
until golden. Remove pancetta or bacon and onion with a slotted spoon.
Reserve bacon and discard onion.

Put beef slices in same skillet and pan-broil until quite brown, about 3
minutes on each side.

Season to taste with salt and pepper. Add melted butter, wine and stock and
lower heat. Cook 2 more minutes on each side, turning once to coat slices
with sauce. Remove meat, place on top of reserved bacon on serving platter,
and keep warm. Boil sauce until slightly reduced, 2 to 3 minutes. Pour over
meat and serve. Serves 6.

SOURCE: *Quick Italian Cuisine International, Knapp Press C 1984 ISBN
0-89535-147-1 SHARED BY: Jim Bodle 3/93

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Popularity: 5% [?]

POTATO TIKKI WITH ALMOND-CILANTRO CHUTNEY

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Appetizers Indian
Snacks

Amount Measure Ingredient — Preparation Method
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4 lg Potatoes
1/4 c Almonds, chopped
1/4 c Red bell pepper, minced
2 ea Jalapeno peppers, seeded
— minced
1/2 tb Lime juice
2 tb Cilantro, minced
1 1/2 tb Arrowroot
Salt pepper
Olive oil for frying
1 c Romaine lettuce, shredded

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Popularity: 6% [?]

Pea Soup

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups/stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cn Peas
3 c Water — cold
3 c Milk
1 ea Onion slice
2 tb Butter
2 tb Flour
1 tb Sugar
Salt
Pepper

Place peas and liquid in kettle. Add 3 cups cold water. Simmer 15
minutes. Rub through sieve. Re-heat. Add flour and butter. Scald milk with
onion in it. Add to above. Season and serve.

Source: Mrs. Walter Daugherty, Williamsburg Grange, Clermont County,
OH

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Per serving: 2452 Calories; 50g Fat (18% calories from fat); 58g Protein;
446g Carbohydrate; 161mg Cholesterol; 626mg Sodium

Popularity: 5% [?]

Title: Five Spice Game Hens (Siu Yeah Gai)
Categories: Chinese, Poultry, Ceideburg 2
Yield: 4 servings

4 Cornish game hens
1 tb Five spice powder
2 tb Salt
1 tb Plum sauce
2 tb Bean sauce
2 tb Hoisin sauce
1 tb Sherry
1/4 c Dark soy sauce
1/4 c Maple syrup

Wash and clean game hens. Pat dry and rub cavities with the five
spice powder. Mix hoisin sauce, bean sauce, sherry and plum sauce.
Rub remaining sauce mixture plus salt. Let stand overnight. Mix soy
sauce and syrup.

COOKING:

Preheat oven to 350F. Rub skin of game hens with soy sauce and syrup
mixture. Roast back side up for 20 to 25 minutes. Turn breast side
up and roast for another 20 to 25 minutes until skins turn golden
brown.

Do-ahead notes: Do through preparation.

Comments: Use the same recipe for roast chicken. Seven flavor rice
or fried rice are good accompaniments.

Makes 4 servings.

From “The Chinese Village Cookbook”. A Practical Guide to Cantonese
Country Cooking. Rhoda Yee, Yerba Buena Press, San Francisco. 1975.

Posted by Stephen Ceideberg; February 6 1992.

MMMMM

Popularity: 7% [?]

Easy cheesecake (red lobster)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Copycat Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–WALDINE VAN GEFFEN VGHC42A—–
—–CRUST—–
10 oz Pk Lorna Doone cookies — crush
1/4 lb Butter — melted
1/4 c Sugar
1 Env Knox unflavored gelatin
—–FILLING—–
16 oz Cream cheese — room temp
8 oz Sour cream
2 lg Eggs
2 tbsp Butter
2 tbsp Cornstarch
1 c Sugar
1 tsp Vanilla
Crushed cookie crumbs — for

CRUST-Mix crumbs with butter, sugar and gelatin. Pat out evenly over bottom of
greased 9″ springform pam. Bake at 350~ exactly 8 minutes. FILLING-Beat with
electric mixer cream cheese, sour cream, eggs, butter, cornstarch, sugar and
vanilla. When the filling is perfectly smooth and creamy pour into crust.
Return to 350~ oven and bake 30 to 35 minutes or until a knife inserted comes
out clean. Cool in pan on rack 20 minutes before releasing springform from the
cake. Cool another 20 minutes before cutting. Sprinkle top with cookie crumbs.
Source: Gloria Pitzer’s Secret Recipes Newletter.

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Popularity: 8% [?]