TORONTO BRAN MUFFINS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/4 c Hot milk
3 ea Eggs
2 tb Oil

Combine cereal with hot milk in a 1-1/2 quart mixing
bowl and let it stand about 10 minutes—or until the
cereal has absorbed all of the milk. With the electric
mixer on high speed, beat in the oil and eggs till
completely blended. Remove the beaters. Switch to
a sturdy spoon and dump in the cake mix, stirring
only to moisten all of it thoroughly—but don’t
overmix or overbeat or the muffin texture will be
heavy and tough. The batter will be a bit lumpy. Cover
the bowl and let the batter stand 15 minutes while you
preheat the oven to 400 F, and grease 12 muffin tin
wells in Crisco, evenly. Divide batter equally between
the 12 wells. If you are using cupcake tin wells, you
will have 15 muffins. Bake at 400 for 20 to 25
minutes, or till golden brown. Wipe tops of each
while still warm in softened butter or margarine.

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Popularity: 3% [?]

Frozen yogurt substitute

My husband, who is vegan, makes his own “ice cream” with the following recipe:

2 cups vanilla or carob soy milk of your choice
1/2 c. date sugar
Heaping tablespoon of Wax Orchards peanut-butter fudge sauce (very little
fat: see note below)

Mix ingredients thoroughly in blender. Pour into ice cream maker and freeze
according to manufacturer’s directions.

Note on Wax Orchards fudge sauce: this stuff is a miracle. It is very
little fat for the peanut butter fudge and virtually NO fat for the fudge.
It is sweetened with fruit juices. You can find it in some health food
stores and/or “gourmet” stores, or mail order it from Wax Orchards –
(800) 634-6132. They make all kinds of other fruit-juice sweetened
sauces as well.

This recipe will basically be as low-fat as the soy milk that you choose
to use. Obviously, if you use a slightly higher-fat soy milk, a creamier
product will result. But, my husband has used WestSoy Lite (2 g of fat
per cup, I believe) with good results.

Popularity: 5% [?]

Title: TOFU AND BROCCOLI STIR-FRY
Categories: Diabetic, Tofu, Vegetarian, Vegetables, Main dish
Yield: 4 servings

2/3 c Water
2 tb Dry sherry;
2 tb Reduced-sodium soy sauce
4 ts Cornstarch;
1 ts Grd ginger;
1/4 ts Crushed red pepper;
Nonstick spray coating
2 cl Garlic; minced
3 c Broccoli; cut into bite-size
-pieces
1/2 c Onion; cut into wedges
1 c Fresh bean sprouts;
1 lb Tofu; fresh (bean curd) cut
-into 1/2″ pieces
1 1/3 c Cooked brown rice; hot

For sauce, stir together water, sherry, soy sauce,
cornstarch, ginger, and red pepper; set aside.
Spray a cold wok or large skillet with non-stick
coating. Preheat the work or skillet over medium
heat. Add garlic; stir-fry for 15 seconds. Add
broccoli; stir-fry for 3 minutes. Add onion; stir-fry
for 3 minutes. Add bean sprouts, stir-fry for 1
minutes. Push vegetables from the center of the wok
or skillet. Stir sauce; add to the center of the wok
or skillet. Cook and stir till thickened and bubbly.
Cook and stir for 1 minute. Stir vegetables into
sauce; stir in tofu. Heat through. Serve with rice.
Food Exchange per serving: 1 LEAN MEAT EXCHANGE + 1
STARCH/BREAD EXCHANGE + 1 1/2 VEGETABLE EXCHANGES +
1/2 FAT EXCHANGE

Brought to you and yours by Nancy O’Brion and her
Cook Book.

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Popularity: 11% [?]

Yucatan Bbq Sauce

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Fish And Seafood Meat, Miscellaneous
Poultry Sauces And Preserves

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lemon peel and juice
5 oranges peel and juice
1 tablespoon achiote seed softened in warm water
1 teaspoon cayenne
1/2 cup powdered chile ancho
1/2 cup powdered new mexico chile (Chimayo)
1/2 cup powdered Californa chile
6 cloves garlic large
1 cup olive oil
3 tablespoons white wine vinegar
2 teaspoons salt

Peel the lemons and oranges to get long strips of peel. Squeeze the juice
from the peeled fruits and combine it with peel and all other ingredients in
a large mixing bowl, mix well. Working in batches, transfer the soupy mess to
a food processer or blender and process until its chopped to a coarse sticky
paste. Youmay freeze the sauce at this stage, as it freezes beautifully.Smear
thickly on chicken of fisk. let marinate in the refrigerator as long as
possible, at least over overnight, before roasting, broiling or bbqing.
Basting occasionally during the cooking. Covers 3-4 chickens.

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NOTES : For marinating and basting

Popularity: 3% [?]

SWABIAN POCKETS (MAULTASCHEN)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Breads German

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 3/4 c Flour
4 Eggs
Salt
Filling:
1 tb Butter
6 Strips medium-lean bacon,
-cut into cubes
3 md Onions, diced
1/4 lb Fresh sausage meat (from
-sweet Italian sausage
Preferably)
1 Hard roll, without crust,
-and best when stale
1/2 lb Cooked spinach
1/2 lb Ground meat or lightly
-smoked farm sausage
1 c (bauernbratwurst) or
-leftover roast, stew meat,
-etc.,
Diced
3 Eggs
3 tb To 4 tb chopped fresh
-parsley
Salt and freshly ground
-black pepper
Grated nutmeg
1 Egg
3 tb Canned milk

Certainly if anyone were to insist that ‘Maultaschen’ were the most
delicious of all Swabian specialties, I[ÿrst Scharfenberg] would hardly
be prepared to deny it. In fact, as indicated earlier, I suspect that
‘Maultaschen’ would have very good chances in a four-way international
competition with ravioli, won tons, and pirogi for the championship of the
Roughly Rectangular Pasta with Meat (plus Miscellaneous) Filling division.
It has been said that ‘Maultaschen’ were originally invented in order to
allow Swabians to keep eating meat during Lent by concealing it beneath the
pasta shell and amidst the spinach filling from the eye of the parish
priest (if not the omniscient Deity Himself). The following recipe is
typical but far from definitive, especially where the ingredients for the
filling are concerned. Feel free to use whatever you have on hand or
whatever your fancy (or your conscience) dictates. Dough: enough beef stock
or salted water to cook the ‘Maultaschen’ Combine the flour, eggs, and salt
in a bowl and mix to make a pasta dough. Then add a little water and knead
until it has a firm but elastic consistency. To make the filling, melt the
butter in a skillet and fry the bacon with the onions until both are quite
translucent. Combine the bacon mixture with the sausage meat. Moisten the
hard roll in water, press dry, and put through the meat grinder (better
than the food mill or food processor), along with the bacon mixture, cooked
spinach, ground meat or smoked farm sausage, leftover roast, etc. Then fold
in the eggs, parsley, and seasonings; mix together. The filling should be
very spicy indeed. On a board that has been sprinkled with flour, roll out
the dough into rectangular sheets (about twice as wide as you want your
‘Maultaschen’ to be). Take a tablespoon measure and put little dabs of
filling at equally spaced 3-inch intervals all down the middle of one side
of the sheet of dough. Mix together the egg and canned milk and apply it to
the spaces in between, the outer edge and the fold line. Fold the plain
half of the sheet of dough over to cover the filling, press down firmly on
the spaces around the little packets of filling, and use a pastry wheel or
knife to separate the packets into 3-inch square or diamond-shaped
‘Maultaschen’. The process is similar to making ravioli. Cook thoroughly in
beef stock or boiling salted water for about 10 to 15 minutes, dpeending
upon the size of the ‘Maultaschen’. They’ll bob up to the surface when
they’re done; remove them with a slotted spoon and allow to drain. Serving
suggestions: Cut an onion or two into half-rings, fry in butter until
golden brown amd empty the contents of the skillet over the ‘Maultaschen’
on the serving dish. Serve with slippery potato salad or a mixed green
salad. Swabian Won Ton Soup: Serve a couple of ‘Maultaschen’ in a bowl of
hearty beef broths; garnish liberally with finely chopped onion. Swabian
Fried Won Tons: Allow the boiled ‘Maultaschen’ to cool, then cut into
strips. Saute in a skillet until crisp on the outside. Serve with potato
salad. Maultaschen Croque Monsieur: Arrange several portions in an
ovenproof casserole, cover with boiled ham and a couple of slices lof
cheese, and heat in the oven until the cheese reaches the desired
consistency. Serve with green salad. From: THE CUISINES OF GERMANY by
Horst Scharfenberg, Simon Schuster/Poseidon Press, New York. 1989 Posted
by: Karin Brewer, Cooking Echo, 7/92

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Popularity: 8% [?]

Falafel, Vegetarian Style

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 T Garlic clove minced
1 md Onion
1/2 c Parsley fresh
15 oz Chickpeas canned
1 T Lemon juice
1 t Cumin seed, ground
1/2 t Basil
1/2 t Coriander, ground
1/2 t Thyme, ground
1/2 T Tabasco Sauce
2 ea Slices French bread
1/2 c Whole Wheat flour
1 T Extra Virgin olive oil
4 ea (6″ Diam.) Pita whole wheat
2 md Tomato raw
1 md Cucumber

You need a serving of hot sauce and yogurt sauce for this recipe.
Dice the onion into 1/4 pieces. Tear the french bread slices into
large pieces and soak in cold water to cover. Dice the cucumbers and
tomatoes and shred lettuce into small strips to add on top as
garnishes after sandwich is done. Preheat oven to 375 degrees. Blend
garlic, 1/2 onion and parsely in a blender until finely minced. Add
chickpeas and blend until finely chopped and pasty. Add lemon juice,
cumin, basil, coriander, thyme and tabasco. Squeeze the water out of
bread and add to blender. Blend until well mixed. Form the mixture
into 16 balls. Flatten each ball to form a 1/2 inch thick patty and
dredge in flour. Place patties on a lightly greased baking sheet.
Bake for 10 minutes. Turn patties and bake another 10 minutes. Remove
from oven. In a heavy large skillet heat half the olive oil over
medium high heat. Add patties and fry until golden brown on bottom.
Turn patties and add remainder of oil swirling it so it comes in
contact with all patties. Fry until brown and crispy, then drain on
paper towels. To serve: Cut off about 1/3 of each pita round and open
to form a pocket. Fill each pocket with 4 falafel balls. Garnish with
lettuce, tomato, onion, cucumber and the sauces.

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Popularity: 4% [?]

Date: Mon, 27 Mar 95 13:02:27 PST
From: bob@nmr.varian.com (Bob Huenemann )

McDougall Cajun Red Beans and Rice

Servings: 4-5
Preparation Time: 20 minutes (need cooked beans)
Cooking Time: 30 minutes

1/2 cup water
1 onion, chopped
1 green pepper, chopped
2 bunches scallions, chopped
2 cloves garlic, minced
1 8 ounce can tomato sauce
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
1/2 teaspoon ground oregano
1 bay leaf
1/16-1/8 teaspoon cayenne pepper
1/2-1 1/2 teaspoons Tabasco sauce
fresh ground pepper to taste
4 cups cooked small red beans (3 15 ounce cans, drained and rinsed)

Place water in a large saucepot with the onion, green pepper, scallions
and garlic. Cook, stirring occasionally, over low heat for 10 minutes.
Add remaining ingredients. Cook, covered, over low heat for 20 minutes.
Remove bay leaf. Serve over brown rice.

Hint: This is very spicy if you use the maximum amount of cayenne and
Tobasco. Use the lesser amount to begin with and add more if your taste
buds permit.

From: The McDougall Newsletter vol. 8 no. 6 November/December 1994

Added note: We cook one cup of brown rice in two cups of water and mix
it with the beans before serving. This dilutes the spicing, so you may
want to use the maximum or even more. Various kinds of wine, soy sauce
or sake can be used in place of the water.

Popularity: 8% [?]

Title: GLAZED CAULIFLOWER WITH GINGER
Categories: Ethnic, Vegetarian
Yield: 4 servings

1 sm Head cauliflower
4 tb Light vegetable oil
1 ts Coriander seeds
1 1/2 tb Shredded fresh ginger
2 ea Green chilies, chopped
1/2 ts Turmeric
1/2 ts Salt
1 ts Lemon juice
2 tb Chopped fresh coriander

Separate cauliflower into flowerets. Wash well
drain. Heat 3 tb oil over high heat ni a skillet.
When very hot, add coriander fry for 10 seconds.
Add ginger chilies stir for a couple of seconds.
Immediately add turmeric salt. Follow at once with
the cauliflower. Stir rapidly to prevent burning to
distribute the spices. Add 1/4 c hot water. Reduce
heat, cover cook for 20 to 25 minutes, stirring once
or twice during the cooking.

Increase heat to medium stir fry to evaporate
remaining moisture to lightly brown the cauliflower,
5 to 10 minutes. Stir carefully. If vegetable looks
dry, stir in the rest of the oil. Add lemon juice
coriander leaves. Serve immediately.

Julie Sahni, Classic Indian Cooking

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Popularity: 5% [?]

Pumpernickel Pus Lumps^

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 3/4 ounces Jar capers
4 ounces Tub whipped cream cheese
8 slices Pumpernickel bread
—–TOOLS—–
Colander
Bowl
Spoon
Toaster
Bread knife

Carefully drain the capers through a colander over the sink. Place the drained
capers through a bowl.

Scoop the cream cheese into the bowl of capers and mix gently.

Toast the bread. Spread each slice with a generous glop of pus lumps and
serve,
open faced, immediately.
Serves 4 infectous friends.

From the Book: Gross Grub by Cheryl Porter Random House ISBN 0-679-86693-0
Shared by Carolyn Shaw 10-95

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Popularity: 4% [?]

Title: EGG FOO YUNG (CHINESE OMELET)
Categories: Chinese, Eggs
Yield: 2 servings

Egg Mixture:
4 oz Shelled and deveined cooked
-shrimp
2 lg Eggs, beaten with 2
-teaspoons water
1 c Bean sprouts
1/4 c Chopped scallions (green
-onions)
1/8 ts Salt
Dash each garlic powder and
-white pepper
2 ts Peanut or vegetable oil
Sauce:
1 1/2 ts Soy sauce
1 ts Each cornstarch and rice
-vinegar
Dash ground ginger
1/2 c Water

To prepare Egg mixture: In bowl combine shrimp,
beaten eggs, bean sprouts, scallions, and seasonings,
mixing well. In 9 inch nonstick skillet heat oil;
drop a scant 1/4 cup of egg mixture into hot oil and
cook until set and lightly browned on bottom. Turn
patty over and brown other side; remove to a warmed
platter and keep warm. Repeat procedure with remaining
egg mixture, using scant 1/4 cup mixture for each
patty.

To prepare Sauce: In small saucepan combine soy
sauce, cornstarch, vinegar, and ginger, stirring to
dissolve cornstarch; gradually stir in water.
Stirring constantly, bring mixture to a boil and cook
until sauce thickens.

TO SERVE: Transfer patties to 2 warmed plates and top
each portion with half of the sauce.

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Popularity: 10% [?]