HEIRLOOM RAISIN MUFFINS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Muffins Breakfast
Fruits Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Raisins
1 c Water
1/2 c Butter/Regular Margarine
1/4 c Sugar
2 ea Large Eggs
1 1/2 c Unbleached Flour, Sifted
1 t Baking Powder

Combine raisins and water in saucepan. Bring to a
boil, reduce heat and cover. Simmer 20 minutes.
Drain raisins, reserving liquid. Add enough water to
reserved liquid to make 1/2 cup. Cool well. Cream
together butter and sugar in bowl until light and
fluffy, using electric mixeer at medium speed. Add
eggs, beat 2 more minutes. Sift together flour and
baking powder. Add flour mixture alternately with 1/2
cup of reserved raisin liquid into creamed mixture,
mixing well after each addition. Stir in raisins.
Spoon batter into greased 3-inch muffin-pan cups,
filling 2/3rds full. Bake in 400 degree F. oven 18
minutes or until golden brown. Serve hot with
homemade jam or jelly.

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Popularity: 3% [?]

PRESIDENT EISENHOWER’S OLD-FASHIONED BEEF STEW (EN)

Recipe By : TVFN:ELECTION NIGHT SPECIAL SHOW #EN0096
Serving Size : 6 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds stewing beef (Prime round)
–cut into 1 1/2-inch pieces
2 1/2 pints beef stock
1 pound small Irish potatoes
1 bunch small carrots
3/4 pound small onions
2 fresh tomatoes
Assorted spices in a cloth bag
–(thyme, bay leaves, garlic, etc.)
Salt
Pepper

In a pot combine meat and stock. Bring to a boil, reduce heat, cover and
simmer until meat is tender. Add vegetables and spices. Cook until
vegetables are done, strain off one cup of stock from stew, thicken slightly
with beef roux mixture (???). Pour back into stew and let simmer until ready
to serve (about one-half hour).

Yield: 6 servings
Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved

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Popularity: 3% [?]

Title: Apricot Fizz
Categories: Diabetic, Beverages
Yield: 6 servings

Ingredients 3 c Diet gingerale;
3 c Apricot juice; -unsweetened 1 tb Lemon juice

Chill apricot juice and ginger ale throughly. To serve, combine
apricot juice, ginger ale, and lemon juice; stir well, and pour into
individual glasses.

From: All New Cookbook For Diabetics And Their Families Each serving
amount: 1 cup

Exchanges: 1 Fruit; Chol: 0 mg; Calories: 62; Carbo: 15 gm Protein: 1
gm; Fat: Tr; Fiber: 0 gm; Sodium: 16 mg

(From Jungle.Boy via GEnie)

MMMMM

Popularity: 6% [?]

Title: Low-Fat Blueberry Bran Muffins
Categories: breads
Yield: 12 servings

1 c shredded bran cereal
3/4 c low-fat buttermilk
1 1/4 c all-purpose flour
1 1/2 ts baking powder
1 1/2 ts baking soda
1 1/4 ts salt
1/2 ts ground cinnamon
1/2 ts allspice
1/2 c granulated sugar
2 egg whites
3/4 c natural sugar-free applesauc
1 frozen blueberries; (12-oz)

Recipe by: St. Louis Post-Dispatch 4/8/96 Spray 12 muffin tins with
nonstick cooking spray or line with paper baking cups. Set aside. In a
small bowl, combine bran cereal and buttermilk; allow to soak until
cereal is soft. In a large bowl, combine flour, baking powder, baking
soda, salt, cinnamon, allspice and sugar; whisk until mixed
thoroughly. Stir together egg whites and applesauce; mix well. Stir
blueberries into flour mixture. Add bran mixture and egg whites to
flour, stirring to combine. Spoon batter into prepared muffin tin,
filling completely. (The muffins will lose volume as the blueberries
thaw during baking.) Bake in a preheated 375-degree oven 25 to 30
minutes. Remove from pan and let cool on a rack.

Yield: 12 muffins.

By Charlotte Balcomb Lane Knight-Ridder/Tribune News Service.

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Popularity: 3% [?]

HERB STUFFING BAKE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : None

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Margarine or butter
1/2 c Chopped celery
1/2 c Chopped onion
1 t Dried thyme leaves,
-crushed*
1 t Dried sage leaves,
-crushed*
1/8 ts Pepper
4 oz Can mushroom stems and
-pieces, drained
14 oz Pkg. unseasoned whole wheat
-and white dry bread cubes
1/4 c Water
14 L/2-oz l/3-less-salt
-chicken broth (not
-condensed)

Use a combination of whole wheat and white bread for
added flavor, texture and fiber

Heat oven to 325C~. Melt margarine in large saucepan
over medium heat. Add celery and onion; cook and stir
until tender. Stir in thyme, sage, pepper and
mushrooms. Add bread cubes; mix well. Gradually pour
water and broth over bread mixture; toss to moisten
evenly. Spoon stuffing mixture into ungreased 2-quart
casserole; cover

Bake at 325!F. for 45 to 50 minutes or until
thoroughly heated.10 (3/4-Cup) servings.

TiP: * One and one-half teaspoons poultry seasoning
can be substituted for the thyme and sage.

From the files of Al Rice, North Pole Alaska. Feb
1994

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Popularity: 4% [?]

Title: THREE-WAY SHORTBREADS
Categories: Cookies, Ethnic
Yield: 6 servings

1.25 c All-purpose flour 3.00 tb Sugar
0.50 c Butter

In a large mixing bowl stir together the flour and sugar. Cut in butter
until mixture resembles fine crumbs. Form mixture into a ball and knead
until smooth. Follow the directions below for any desired shape.

SHORTBREAD WEDGES: On an ungreased cookie sheet pat or roll dough into an
8-inch circle. For scalloped edge, with forefinger and thumb of the other
hand. Using a sharp knife, cut the dough circle into 12 to 16 pie-shape
wedges. Do not seperate wedges. Prick each wedge with a fork, making a
design. Bake at 325 degrees F. oven for 25 to 30 minutes or just until
edges are light brown. While warm, re-cut wedges. Remove from pan; cool on
a wire rack.

THUMBPRINTS: Prepare dough as directed; shape dough into 1-inch balls.
Place balls 2 inches apart on an ungreased cookie sheet. Using your thumb,
press an indentation in the center of each cookie. Bake in a 325 degree F
oven about 18 minutes or until bottoms are light brown and wedges are
slightly golden. Immediately spoon 1/2 teaspoon fruit preserves (such as
cherry, strawberry, or peach) into each indentation. Cool completely, then
remove cookies from cookie sheet.

PECAN SPICE SHORTBREAD: Prepare the dough as directed, except substitute
brown sugar for the sugar and add 1 teaspoon apple pie spice to the flour
mixture. Pat the dough into an ungreased 9-by-9- by 2-inch baking pan.
Sprinkle dough with 1/4 cup chopped pecans; press nuts lightly into dough.
Bake in a 325 degree oven for 23 to 25 minutes. While warm, cut into 16 2
1/4-inch squares. Cut each square diagonally to make triangles. Cool in
pan. Drizzle with Vanilla Icing. VANILLA ICING: In a small mixing bowl
combine 1/2 cup sifted powdered sugar and 1/4 teaspoon vanilla extract.
Stir in enough milk (2 to 3 teaspoons) to make an icing of drizzling
consistency.

Recipe from: Daily Breeze Newspaper, by Camille Kraeplin 12/11/91

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Popularity: 3% [?]

Title: CUSCUS DOLCE (DESSERT COUSCOUS)
Categories: Desserts, Italian
Yield: 8 Servings

MMMMM———————–CUSTARD CREAM—————————-
60 Pistachio nuts
Coarse-grained salt
5 Extra-large eggs
8 tb Sugar
1 c Heavy cream; cold
1/2 c Milk; lukewarm
2 tb Rosewater

MMMMM————————–COUSCOUS——————————-
1 lb Couscous (not instant)
1 c Water; cold
1/2 ts Salt

MMMMM———————-FOR THE STEAMER—————————
3 1/2 c Flour
1 c Water; cold

MMMMM——————-TO FLAVOR THE COUSCOUS————————
2 tb Sugar
1 ts Confectioners’ sugar
5 dr Vanilla extract
2 oz Semisweet chocolate
3 oz Almonds; toasted
2 oz Candied citron
2 oz Candied orange peel

In Sicily, couscous is even a dessert, incorporating the age-old
Mediterranean almonds, rosewater, pistachio nuts, candied citron, and
orange peel as well as chocolate and custard cream, which most likely
were added in later centuries.

Prepare the custard cream. Blanch the pistachio nuts in a pan of
boiling water with coarse salt added (otherwise the nuts will turn
yellow). Dry the nuts with paper towels, then finely chop them on a
board or grind them in a food processor. Place the egg yolks in a
medium-sized crockery or glass bowl, add the sugar, and use a wooden
spoon to mix the sugar into the yolks until they turn a lighter
color. Slowly add the cream, then the lukewarm milk, mixing steadily.
Add the chopped nuts and the rosewater, and mix very well. Place in
the top of a double boiler.

Bring water to a boil in the bottom of the double boiler. When the
water begins to boil, insert the top, making sure the water does not
touch it, and stir constantly with a wooden spoon, always in the same
direction. When the cream coats the spoon, just before it boils
(absolutely do not allow the cream to boil), remove the top of the
double boiler from the heat and continue to stir the contents for 1
minute more. Transfer the custard to an empty wine bottle (to keep
skin from forming), cork it, and refrigerate until needed.

Prepare the couscous: Spread out the grain on a large serving platter
or cookie sheet. Dissolve the salt in a small bowl with 1 cup of the
water. Sprinkle 2 teaspoons of the salted water on the grain, then
use the fingers of one hand to rub some grains against the palm
itself, using a rotating motion to incorporate the water evenly into
the grain. Keep repeating this with additinal teaspoons of salted
water and grains until you have used up 1/4 cup of water and the
couscous is evenly wet all over. Spread the grain evenly over a
cotton dish towel and let rest for 1 hour.

Put 8 cups of water in stockpot. Put a strainer or steamer which fits
snuggly over stockpot. Using the flour and a cup of cold water,
prepare a thcik dough to seal the area connecting the two halves of
the steamer. Roll this dough into a thick rope long enough to fit
around the perimeter of the pot. Using the rope of dough, cover the
circle where the top and bottom parts of the steam meet to seal it.
Place the steamer over medium heat, and when the water reaches a boil
and the steam begins to rise through the holes of the strainer, add
the couscous grain. (It is also convenient to spread a cheesecloth
over the strainer holes to facilitate removing the steamed grains.)
Cover tightly with a lid and steam for 30 minutes.

Spoon out the couscous onto a large platter and start rubbing the
grains between the palms of your hands, incorporating the remaining
3/4 cup of salted water, little by little to separate any that have
stuck together and to retain an even and uniform consistency of
individual grains. Let the couscous rest for 1 hour until cool.

Mix the granulated and confectioners’ sugar with the vanilla in a
large bowl. Cut the chocolate into pieces the size of half an almond.
Cut the toasted almonds in half and the candied fruit into pieces the
same size. Add the couscous, chocolate, and almonds to the bowl with
the sugar and mix very well. Transfer the couscous to a large serving
platter and arrange it in one thick layer. Pour the cooled custard
cream over the couscous and serve, spooning out the sweet grain
topped with custard sauce.

Source: “Bugialli on Pasta” by Giuliano Bugialli

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Popularity: 5% [?]

Title: Maryland Cream of Crab Soup
Categories: Soups/stews, Fish seafoo
Yield: 1 Servings

1 lb Crab meat
1 ts Celery salt
1 Vegetable bouillon cube 1
1/8 ts Pepper; cup boiling water
1/4 c Chopped onion
1/4 c Margarine or butter
1 qt Milk
2 tb Flour
For garnish

Remove cartilage from crab meat. Dissolve bouillon cube in the boiling
water. In a 4-quart saucepan, cook onion in margarine or butter until
tender. Blend in flour and seasonings. Add milk and bouillon gradually and
cook over medium heat, stirring constantly, until mixture thickens enough
to coat spoon. Add crab meat; heat, but do not boil. Garnish with parsley
before serving (Recipe from “An Eastern Shore Sampler” prepared by
Delamarva Poultry Industry, Inc.) From Call It Delmarvalous From
Cookie-Lady’s Files

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Popularity: 3% [?]

Date: Wed, 11 May 94 07:08:14 +0200
From: Annice Grinberg

This is extremely light and refreshing. From a small amount of ingredients,
you get an enormous amount of freeze. Caution: the stuff splatters like
crazy while you are beating it up. You might want to cover your mixer with
a towel or something during the process. Also, be sure to use a large bowl.

LIGHT STRAWBERRY FREEZE

1 egg white
1/2 cup powdered (icing) sugar
1 pint very ripe strawberries
1/2 t vanilla

Beat egg white till frothy. Beat in sugar. Add vanilla and stawberries, and
beat at high speed until light and greatly expanded. Freeze.

Best used within a few days, as the texture changes after that.

Popularity: 4% [?]

Title: Mushroom Pate
Categories: Appetizers, Vegetables
Yield: 4 servings

12 oz Mushrooms,chopped
1 Onion, chopped
4 oz Butter
4 tb Sherry
Salt and pepper
Parsley to garnish

Melt half the butter in pan and fry vegetables for a few minutes to soften.
Stir in the sherry and cook, stirring until all the liquid has evaporated.
Season and leave until cold.
Add remaining butter, blend in food processor until smooth.
Spoon into dish and garnish with parsley.
Serve with toast.

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Popularity: 5% [?]