NUTMEG MUFFINS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Muffins Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 Regular or 36 miniature
-muffins
2 c All-purpose flour
3 tb Granulated sugar
1 tb Baking powder
1/2 ts Freshly grated nutmeg, or
3/4 To 1 teaspoon ground nutmeg
1/4 ts Salt
2 lg Eggs
1 c Milk
1/4 c (1/2 stick) butter, melted

Heat oven to 375 F. Grease muffin cups, or use foil or
paper baking cups.

Thoroughly mix flour, sugar, baking powder, nutmeg,
and salt in a large bowl.

Break eggs into another bowl. Whisk in milk and butter
until well blended. Pour over dry ingredients and fold
in with a rubber spatula, just until dry ingredients
are moistened.

Scoop batter into muffin cups. Bake 15 to 20 minutes,
or until lightly browned and springy to the touch in
the center. Turn out onto a rack.

Source: Muffins By Elizabeth Alston

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Popularity: 5% [?]

Title: CROCK POT VENISON STEW
Categories: Wild game
Yield: 6 servings

2 lb Venison cubes
2 tb Oil
3 Stalks celery, diced
1/2 c Chopped onion
2 Cloves garlic, minced
1 tb Parsley, chopped
1/2 c Water
1/2 c Dry red wine
1 c Tomato sauce
Salt and pepper to taste
Oregano
Basil

Brown meat in oil. Place celery and onion at the bottom of the crock
pot. Add browned meat and remaining ingredients. Cook on low for 7-10
hours.

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Popularity: 6% [?]

Title: SAUTEED ZUCCHINI AND MUSHROOMS IN SPICY SAUCE
Categories: Chinese, Vegetables
Yield: 4 servings

3 Slender, firm young zucchini
1/2 lb Fresh button mushrooms
1 tb Sichuan vegetable, washed
-and minced
2 Cloves garlic, minced
8 sm Dried chilies
4 tb Peanut oil
1/2 c Chicken stock
1 ts Thin soy sauce
1 tb Sherry
1 tb Brown bean sauce
1/4 ts Sugar
1 ts Yellow rice vinegar
Cornstarch paste to thicken

This dish is intended to be a simple statement using
seasonal vegetables.

Preparation: Trim zucchini and mushrooms. Slice
zucchini in half lengthwise, then roll-cut or simply
slice on bias in thick 2″ long sections. Zucchini
should be bite-size but not chunky. Cut mushrooms in
half through the stem. Wash, then finely mince
Sichuan vegetable (this is the secret ingredient!).
Rinse chilies; leave whole. Com- bine stock, soy
sauce, sherry, bean sauce, sugar, and vinegar in bowl;
reserve.

Stir-frying: Heat oil in very hot wok. Just before
oil smokes, add zucchini, mushrooms, Sichuan
vegetable, garlic, and chilies; stir-fry for about 1
minute, tossing continuously so vegetables do not
scorch. Add liquid ingredients; bring to boil; dribble
in cornstarch paste to make a light sauce (it should
not have a gravy look); then combine sauce well with
vegetables. Serve when zucchini is still slightly
undercooked.

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Popularity: 3% [?]

Title: Diet Blueberry Bread Pudding
Categories: Diabetic, Desserts, Breads/bm
Yield: 1 servings

2 tb Sugar 4 Slices Stale diet bread,
1 tb Cornstarch -(w)
10 pk Diet sweetener (1gr each) 1 tb Diet margarine, softened
1/2 ts Grated orange peel 1/2 c Evaporated skim milk
1 Pint -Blueberries, washed, stem,
– -sort
1 Juice of 1/2 lemon

Combine the sugar, cornstarch, sweetener and orange rind, pressing
out all the lumps. Dump the blueberries into a 6-cup shallow
casserole that has been lightly sprayed with non-stick vegetable
cooking spray. Dump the sugar mixture, add the lemon juice and toss
well to mix. With a potato masher, lightly mash the blueberries, set
aside. Butter the bread slices lightly on one side, stack the slices
and cut into 1/2″ cubes. Dump into the casserole and toss well to
mix. Bake the pudding at 350 F for 30 minutes, remove from oven, add
the evaporated milk and stir well to mix. Return to the 350 F oven,
and bake for 15 minutes more, uncovered. Served warm, topped, if you
desire, with a little whole milk.

MMMMM

Popularity: 3% [?]

Title: Island Collards
Categories: Vegetables
Yield: 8 servings

2 lb Collard greens, with tough
-stems removed and leaves
-well-washed
1/4 lb Slab bacon, cut into 1/8″
-cubes
1 T Finely minced garlic
Salt to taste
Freshly ground black pepper
-to taste
1/4 c Defatted chicken broth

Collard greens, a plentiful winter vegetable, are a wonderful source
of calcium and iron. They’re best and healthiest when eaten slightly
crunchy, so be sure not to overcook them.

1. Stack 4-6 collard leaves and roll them up diagonally. Thinly slice
the leaves crosswise. Reserve.

2. Place bacon in a large, heavy pot over low heat and cook for 5
minutes, stirring, to render fat. Add garlic to the bacon and cook
for 2 minutes, stirring. Do not brown.

3. Add collard greens, in batches if necessary, until they all fit.
Combine ingredients well; season with salt and pepper.

4. Drizzle greens with chicken broth. Cover pot and cook over
medium-low heat for 10-12 minutes, stirring ocaasionally, until just
tender but still slightly crunchy. Serve hot.

Per serving: 106 calories, 8 grams fat, 10 milligrams cholesterol.

MMMMM

Popularity: 4% [?]

Date: Thu, 21 Apr 94 10:26:43 EDT
From: MPAX@pbs.org

Spicey Chickpea/Butterbean Pasta

1 package of your favorite pasta
2 cans of chickpeas, drained and rinsed
2 cans of butterbeans including liquid
1 can of vegetable stock (or 14 1/2 oz)
3 large chili peppers
(if chili peppers are not very hot you will also need)
1 – 2 jalepanos
tobasco sauce

Make pasta as usual. Meanwhile, heat a dutch oven over med. heat.
Add a little veg stock. Chop chilis into large chunks and saute
in stock (include the seeds) for about 2 minutes. Add chickpeas
and more veg stock and cook for 5-10 mins. Add the butterbeans
with liquid and the rest of the veg stock. Let simmer and liquid
reduce some.

If chilis are not hot enough, puree in blender or chopper 1 or
2 jalepanos and add. Then add tobasco to taste.

I am drooling thinking about the leftovers in the fridge.
I can’t wait to make and eat more.

Popularity: 7% [?]

Chili Bean Soup

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Mexican Main Dish
Soups Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound Pinto beans
1 teaspoon Garlic salt
1/4 teaspoon Thyme
10 1/2 ounces Can beef broth
1 package Chili seasoning mix
8 cups Boiling water
1 teaspoon Onion salt
1/4 teaspoon Marjoram
16 ounces Tomatoes — 1 cn
1 cup Hot water

Rinse, sort and soak beans overnight. drain and empty them into a large pot;
add boiling water, garlic and onion salts, thyme and marjoram. Cover and simmer
until beans are tender, about 3 hours. (Don’t let beans boil dry;add hot water
as needed.) Spoon out 3 cups of cooked beans to use another day in another way.
Mash remaining beans with their liquid. Add remaining ingredients. Heat 10
minutes to blend flavors.

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Popularity: 3% [?]

Curried Parsnip Soup (Pressure Cooked)

Recipe By : Cooking Under Pressure by Lorna J. Sass; copyrighted 1989
Serving Size : 1 Preparation Time :0:00
Categories : Soups And Stocks

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 pounds slender parsnips
3 tablespoons sweet butter — or
oil
2 teaspoons finely minced fresh ginger (up to 3 tsp)
1 tablespoon mild curry powder
4 stalks celery — cut in 1/2″ slices
4 cups vegetable stock or bouillon — or
chicken stock or bouillon
1/2 cup old-fashioned rolled oats
salt — to taste
1/2 cup heavy cream — optional

serves 4-6

Peel, trim and cut the parsnips into 1/2-inch slices. Cut large tops into 2-3
chunks. (Your should have about 4 cups of chopped parsnips.)
Heat the butter in the pressure cooker. Add the ginger and curry powder, stirr
ing constantly for 5 seconds. Add the celery, and stir to coat with the butter
. Add the parsnips, stock, oats, and salt to taste, if desired. Lock the lid
in place and over high heat bring to high pressure. Adjust heat to maintain hi
gh pressure, and cook for 6 minutes. Let the pressure drop naturally or use a
quick-release method. (follow manufacturer’s instructions) Remove the lid, til
ting it away from you to allow any excess steam to escape.
Puree all or part of the soup in a blender or food processor. Reheat, stirring
in cream if desired. Adjust seasonings and serve.

Note: Rolled oats add a creamy richness to the soup; if you wish it richer sti
ll, stir in a bit of heavy cream just before serving.

Note: For an informal meal, puree half of the soup, leaving some parsnip chunk
s intact for texture.

Creamed Variation: the soup becomes more elegant if you puree the whole batch.

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Popularity: 3% [?]

Title: ROMAN PICKLES
Categories: Pickles, Jams
Yield: 4 servings

1 Head of lettuce
2 c Vinegar
1 c Water
3 ts Salt
2 ts Dill weed or dill seed
2 ts Fennel, fresh or seed
1 ts Rue (optional)

1) Combine the water and salt in a 1-quart jar which has a tight fitting
lid. Add the vinegar, dill, fennel, and rue.

2) Separate the lettuce leaves and add them to the liquid. Seal the jar
and let sit until ready (about 48 hours) NOTE: The original recipe from
Columella calls for salting the lettuce first, letting it “sweat” for 24
hours, and then pickling.

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Popularity: 8% [?]

MY FAVORITE DRESSING

6 cups stale french bread, cubed
3 cups cooked wild rice (can use the broken stuff)
1 can sliced water chestnuts
1/2 cup crasins (dried cranberries)
1/4 cup dried apricuts, cut small)
1/4 cup dried prunes (cut small)
2 cups apple cider
1 or 2 tsp. sage

mix 1 cup cider with bread, let sit until bread is soft. Mix all
ingredients togther until well incorporated, put into casserole, place
into 350 degree oven for 45 minutes, or until brown, enjoy.

Popularity: 2% [?]