IRISH SODA MUFFINS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Quaker Oats, uncooked
— (quick or old-fashioned)
1 c Buttermilk or sour milk*
1 Egg
1/3 c Margarine or butter — melted
1/4 c Brown sugar, firmly packed
1 c All-purpose flour
1 t Baking powder
1/2 ts Baking soda
1/2 ts Salt (optional)
1/2 c Raisins

Combine oats and buttermilk; refrigerate 1 hour or
overnight. Heat oven to 400 F. Grease 12 medium
muffin cups or line with paper baking cups. In large
bowl, combine egg, margarine and brown sugar; mix
well. Add oat mixture alternately with combined dry
ingredients to egg mixture, mixing just until dry
ingredients are moistened (batter will be slightly
lumpy). Stir in raisins. Fill prepared muffin cups
2/3 full. Bake 20 to 25 minutes or until golden brown.

*NOTE: To make sour milk, place 1 tablespoon lemon
juice or vinegar in glass measuring cup. Add enough
milk to equal 1 cup; mix well. Let stand 10 minutes.

NUTRITIONAL ANALYSIS per muffin:
* calories 162
* carbohydrates 23 g
* protein 4 g
* fat 6 g
* calcium 56 mg
* sodium 160 mg
* cholesterol 25 mg
* dietary fiber 1 g

Source: “Hurry, Let’s Eat!”
Reprinted with permission from The Quaker Oats Company
Electronic format courtesy of Karen Mintzias

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Popularity: 8% [?]

Smoked Yellow Pepper Vinaigrette

Recipe By : CHILLIN’ GRILLIN’ SHOW #GR3629
Serving Size : 1 Preparation Time :0:00
Categories : Sauces Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 yellow bell peppers — cold smoked, peeled
— and seeded
1/2 can chipotle
1/4 medium red onion — coarsely chopped
3 tablespoons fresh lime juice
1/4 cup olive oil
1 teaspoon sugar
salt
freshly ground black pepper

In a blender, combine the peppers, chipotle, onion, and lime juice and
blend. While the blender is still running, slowly add the olive oil until
emulsified. Add the sugar and season with salt and pepper to taste.

Yield: about 1 cup

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Popularity: 4% [?]

Tomato Bisque

Recipe By : Donna St. George – NY Times -8-20-97
Serving Size : 4 Preparation Time :0:45
Categories : Soups Tomatoes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 tablespoons butter
1 medium onion — chopped
1 stalk celery, — finely chopped
1 clove garlic — minced
2 pounds ripe tomatoes, peeled — coarsely chopped
5 leaves fresh basil — torn into pieces
1 sprig fresh thyme, or 1/2 teaspoon dried
1 teaspoon dried oregano
1 teaspoon salt
2 tablespoons dry red wine
freshly ground black pepper — to taste
1 cup light cream
2 teaspoons cheddar cheese — finely gratedj
Croutons for garnish

1. In a medium (4 quart) soup pot, melt the butter over low heat. Add the onion
, celery and garlic. Saute until tender, about 10 minutes. Do not allow to brow
n.

2. Add the tomatoes, basil, thyme, oregano, salt, wine and pepper. Simmer for 2
0 minutes.

3. Puree the mixture in batches in a blender or food processor. Return to pot,
and add the light cream. Reheat, but do not boil. To serve, top with a sprinkli
ng of cheddar cheese and croutons.

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NOTES : 335 calories, 30 grams fat, 5 grams protein, 15 grams carbohydrate
Nutr. Assoc. : 0 0 2516 0 1514 0 3413 0 0 0 0 0 0 0

Popularity: 5% [?]

GREAT NORTHERN MINESTRONE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Idaho Great Northern Beans
— rinsed
Water
1/2 c Chopped onion
1 t Minced garlic
1 tb Dry basil
1 t Dry oregano
1 t Salt
Pepper, to taste
Leftover ham or beef bones
16 oz Tomatoes, undrained
4 c Thinly sliced vegetable
–(carrots, zucchini,
–celery, cabbage)
1/2 c Small macaroni
1/4 c Chopped parsley
Grated Parmesan cheese

Add beans to 3 cups boiling water; boil for 2 minutes.
Cover and let stand 1 to 4 hours. Drain and rinse
well. Place beans in kettle. Add 6 cups water, onion,
garlic, basil, oregano, salt, pepper and ham or beef
bones. Bring to boil. Cover and simmer 1 hour or until
beans are almost tender. Add tomatoes, vegetables,
macaroni and parsley, breaking up tomatoes. Cover and
simmer 1/2 hour longer or until ingredients are done.
Add more water if a thinner consistency is desired.
Adjust seasonings. Serve with grated Parmesan cheese.
Makes 2 to 2-1/2 quarts.

Copyright IDAHO BEAN COMMISSION P.O.Box 9433…Boise,
Idaho 83707

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Popularity: 3% [?]

Mission Inn Tortilla Soup

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Southwester

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 ts Butter
1 1/2 ts Olive oil
1 lg Yellow onion — diced
28 oz Tomatoes — diced, canned
1 Whole jalapeno pepper (or
Serrano) — diced
6 oz Vegetable-juice cocktail
(V-8)
2 tb Chicken stock
2 c Hot water
3/4 ts Ground cumin
3/4 ts Paprika
1 pn Chili powder
1/2 ts White pepper
1 Clove garlic (or more) –
Minced
1 1/2 tb Tomato paste
1/2 c Fresh cilantro — chopped
1 tb Cornstarch
1 tb Water
6 Corn tortillas — 6-inch
Size
Vegetable oil — for frying
1 c Avocado — diced
2 c Grilled chicken breast –
Diced
1/4 c Fresh cilantro — chopped
1 c Cheddar cheese — grated

Heat butter and olive oil in heavy saucepan until
butter melts. Add onion and cook until translucent.
Add tomatoes and continue to cook until soft. Add
jalapeno and mixed vegetable juice. Bring to boil and
add stock and hot water. Bring to simmer. Add cumin,
paprika, chili powder, white pepper and garlic, and
cook, stirring occasionally. Add tomato paste and 1/4
cup cilantro and cook, stirring occasionally.

Mix cornstarch with 1 tablespoon water, then stir into
tomato mixture and simmer until liquid is shiny, about
10 minutes.

Meanwhile, cut tortillas into 1 1/2-inch strips or
cubes and deep-fry in hot oil. Remove and drain.

To serve, distribute 1/2 cup avocado, 1 cup chicken
breast, 1/8 cup chopped cilantro and half tortilla
strips among 6 bowls. Pour hot soup over garnish and
top with remaining avocado, chicken breast, chopped
cilantro and tortilla strips. Pass grated Cheddar on
the side.

Makes 6 servings.

Chef’s Notes: This recipe was shared by Joe D.
Cochran, Jr., the executive chef at the Mission Inn in
Riverside, California.

Recipe By : Mission Inn, Riverside, CA via LA
Times 10/26/95

From: Caitlin Davis Carlson, Seaview,wa

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Popularity: 7% [?]

BYZANTINE DOLMATHES (STUFFED GRAPELEAVES)

Recipe By :
Serving Size : 60 Preparation Time :0:00
Categories : Greek Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Karen Mintzias
1 Jar grapeleaves (or fresh)
—–FILLING—–
2 tb Oil
1 lb Ground beef or lamb
2 Onions — chopped
1 Garlic clove — pressed
2 c Water
1/2 c Tomato sauce
1 c Rice
2 tb Chopped mint
2 tb Chopped parsley
1/2 ts Salt
Pepper to taste
1/8 ts Cinnamon
1/2 c Currants
1/4 c Port wine (optional)
1/4 c Pine nuts or walnuts
2 c Water
1 Lemon (juice only)
—–SAUCE—–
3 Eggs
2 Lemons (stained juice only)
1 c Hot broth

If using canned grape leaves, rinse off brine by floating leaves in a basin
of cold water. Prepare fresh vine leaves by pouring a cup of boiling water
over them in a bowl. Drain. Spread 5 or 6 leaves out at a time on a flat
surface. Lay leaf stem side up. Snip off stem with kitchen shears.

MAKE FILLING: Heat oil in large frying pan. Fry meat, onions and garlic
on medium heat for 5 minutes, mixing it as it cooks. Add water and
remaining ingredients. Bring to a boil. Cover. Reduce heat to simmer and
cook 10 minutes, until water is absorbed. Set aside until cool enough to
handle. Put 1 teaspoon of filling near stem. Bring left side of leaf
towards center, then bring right side towards center. They will not always
meet. Pick up stem end of leaf, tucking in the filling. Roll away from
you. It will be an oblong roll like a sausage.

Line the bottom of a large skillet with 4 leaves. Place each roll so that
the tucked under end is on the bottom. Arrange each roll snugly, one next
to the other, until all the leaves (except 3), and filling are gone. Place
these leaves flat on top of rolls. Place a flat dish on top of rolls also
to prevent their unravelling during cooking.

Add water and lemon juice. Bring to a boil. Cover. Reduce heat to simmer
and cook 45 minutes. When done, remove pot from fire. Make Egg and Lemon
Sauce and add to broth immediately or serve without sauce either cold as an
appetizer or as a hot entree.

EGG AND LEMON SAUCE: Beat eggs until thick and light yellow, at least 5
minutes, with an electric beater or 10 to 15 minutes by hand. Add juice
slowly, beating all the while. Mix 1 cup hot broth into beaten eggs,
stirring it in quickly with spoon (or wire whisk) so heat will not curdle
the eggs. Cook over very low heat until thickened.

From: “The Complete Greek Cookbook” by Theresa Karas Yianilos. Avenel
Books, New York.

Typed for you by Karen Mintzias

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Popularity: 4% [?]

Halloween Frosting *

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–PATTI – VDRJ67A—–
4 tablespoons Butter
5 cups Powdered sugar — sifted
2 Egg whites — unbeaten
2 tablespoons Cream — about
1 1/2 teaspoons Vanilla
1/4 teaspoon Salt
Orange coloring
2 ounces Unsweetened Chocolate — melt
4 teaspoons Cream — about

Cream butter; add part of sugar gradually, blending after each addition. Add
remaining sugar, alternately with egg whites then with 2 tablespoons cream
until
of right consistency to spread. Beat after each additioa until smooth. Add
vanilla and salt. Divide frosting in two parts. To one part add orange coloring
to give an orange shade and spread betveen layers of cake, reserving about 1/4
for pumpkin decoration. To remaining untinted frosting, add chocolate; then add
4 teaspoons cream until of right consistency to spread.
Spread chocolate frosting on top and sides of cake Decorate top with
jack-o’-lantern, made of orange-tinted frosting. Makes enough frosting to cover
tops and sides of two 9″ layers and for decorating.

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Popularity: 3% [?]

Title: Bubble Cake
Categories:
Yield: 8 Servings

1 c Scalded milk
1/2 c Sugar
1/2 c Oil
1 Salt
2 pk Yeast
2 Eggs
4 1/2 c Flour
1 Butter; melted
1 c Sugar
1 Cinnamon
3/4 c Chopped pecans

Recipe by: 1982 BAKE: 350° 45 mins

Mix milk, sugar, oil and salt together. Cool to lukewarm. Add yeast and
eggs. Mix well. Add flour. Mix together and knead till smooth. Put in
greased bowl, cover and let rise till double (about 1 to 1-1/2 hours).
Punch down and let stand 10 mins. Mix sugar and cinnamon together. Pinch
off small balls of dough, dip in butter and roll in sugar mixture. Place
in well-greased tube pan in staggered rows and layers. Sprinkle nuts
between layers and on top. Let rise till double (about 1 to 1-1/2 hours.)

Bake for 45 mins.

ORIGINATOR ? SUBMITTER Grace Wagner (wgmm@citynet.net) DATE 11/10/96

—–

Popularity: 4% [?]

COLESLAW WITH GREEN APPLES

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Salads Low-fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 c Shredded green and red
Cabbage
1 Large carrot, shredded
2 Green apples, shredded with
Their skin
3 tb Nonfat plain yogurt
1 tb Grainy-style of honey
Mustard
2 tb Apple cider vinegar
1 tb Apple juice concentrate
1 t Honey
1/4 ts Salt
1/4 ts Freshly cracked black pepper

Shred the cabbage, carrot, and apples in a food processor or with a hand
grater over a large bowl.
Whisk together the remaining ingredients. When well blended, pour over
the cabbage mixture. Allow to marinate for 30-40 minutes or longer. This
can be made up to 1 day in advance.

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Popularity: 3% [?]

WILD RICE RED ONION SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soup Rice

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 c Raw wild rice
1 t Salt
2 lb Red onions
3 tb Olive oil
1 tb Sugar
2 tb Unsalted butter
1 t Crushed dried rosemary
1/2 ts Freshly ground black pepper
1/2 c Dry white wine
1 qt Chicken stock
1 c Parmesan cheese — freshly
-grated

1. Wash the wild rice by placing it in a 1-quart
saucepan filled with water. Stir the rice around in
the water until the liquid darkens. Drain the rice
through a sieve.
Rinse the saucepan and add 1-1/2 cups of water and
1/2 teaspoon of the salt. Bring to a boil and add the
rice. Turn the heat to low, cover the saucepan, and
simmer for 30 to 35 minutes until the liquid has
evaporated.
Check the rice several times while it is cooking
and fluff it with a fork. Set aside, still covered,
until it is time to add it to the soup.

2. Peel and slice the onions. They should be about
1/8″ thick. Slice them on the bias to avoid rings.

3. In a 2-quart saucepan, heat the olive oil. Add
the onions and the remaining 1/2 teaspoon of salt.
Toss to coat the onions with the oil. Cover, and over
low heat, “sweat” the onions for 20 minutes. During
this time, the onions will become limp and give off
their liquid.

4. Remove the cover and turn the heat to medium. Add
the sugar, butter, rosemary, and black pepper. Toss
to mix. Continue cooking uncovered foir another 15
minutes or so until the onions are very lightly
browned. Begin warming your soup plates.

5. Increase the heat and add the wine. Bring to a
full simmer and cook until the wine has almost
evaporated. Stir to make sure that the onions do not
burn.

6. Add the chicken stock, cover, and simmer for 10
minutes. Just before serving, add the wild rice and
cook only long enough to heat the rice.

7. Serve the soup in heated soup plates, sprinkling
each serving with 2 tablespoons of the Parmesan cheese.

_The Country Gourmet Cookbook_ Sherrill Gil Roth,
1981 Workman Publishing Company ISBN 0-89480-188-0
Typos by Jeff Pruett Received by post from Gail
Dale Shipp / Baltimore Cooking Echo Picnic ’95

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Popularity: 4% [?]