SOUR CREAM MUFFINS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Diet margarine
3/4 c Imitation sour cream
-or sour half half
1 1/3 c All purpose flour
Non nutritive sweetener to
-equal 1/2 cup sugar
1/2 ts Baking soda
1/4 ts Salt
ds Nutmeg
1 Egg beaten

Preheat oven to 450 degrees F. Cream margarine;
add sour cream; mix well. Sift dry ingredients. Add
alternately with egg to first mixture. Spoon into
greased muffin tins; bake for 15 minutes.

PER SERVING: 1 muffin ñ Bread, 2 Fat Calories:151

– - – - – - – - – - – - – - – - – -

Popularity: 2% [?]

QUAKER’S: PUMPKIN OAT STREUSEL MUFFINS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–STREUSEL—–
1/4 c QUAKER Oats uncooked
-(quick or old fashioned)
1 tb Firmly packed brown sugar
1 tb Margarine or butter, melted
1/8 ts Pumpkin pie spice
—–MUFFINS—–
1 1/2 c All-purpose flour
1 c QUAKER Oats uncooked
-(quick or old fashioned)
3/4 c Firmly packed brown sugar
1 tb Baking powder
1 1/2 ts Pumpkin pie spice
1/2 ts Baking soda
1/2 ts Salt (optl)
1/2 c Chopped nuts (optl)
1 c Canned pumpkin
3/4 c Milk
1/3 c Vegetable oil
1 Egg, lightly beaten

Heat oven to 400 F. Line 12 medium muffin cups with
paper baking cups or lightly grease bottoms only. For
streusel, combine all ingredients; mix well. Set
aside. For muffins, combine dry ingredients and nuts;
mix well. Add combined pumpkin, milk, oil and egg;
mix just until dry ingredients are moistened. Fill
muffin cups almost full. Sprinkle streusel evenly
over batter, patting gently. Bake 22 to 25 minutes or
until golden brown. Let muffins stand a few minutes;
remove from pan.

Nutrition Information: l muffin Calories 230,
Calories From Fat 81, Total Fat 9g, saturated Fat 1g,
Cholesterol 20mg, Sodium 170mg, Total Carbohydrates
35g, Dietary Fiber 2g, Protein 4g

– - – - – - – - – - – - – - – - – -

Popularity: 4% [?]

Asparagus Lasagne Bianco

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 lasagne noodles — (2″ wide)
2 Cloves garlic — minced
1/2 Tsp. thyme — crushed
2 Tbsp. butter or margarine
2 Tbsp. flour
1 1/3 C. milk
1 C. shredded mozzarella cheese
1 C. julienne ham
1 can (15 oz.) asparagus spears — drained

Cook noodles as directed on package; drain and cut in half
crosswise. In saucepan, cook garlic and thyme in butter. Blend in
flour; cook, stirring constantly. Stir in milk; cook, stirring
constantly until thickened. Season sauce with salt and pepper. In
buttered, 2 quart microwaveable dish, layer 1/3 of noodles, sauce,
cheese, ham and asparagus. Repeat layers twice. In microwave,
cover and cook on high 10 minutes, turning twice.

– - – - – - – - – - – - – - – - – -

Popularity: 3% [?]

ROASTED GARLIC POTATO SOUP

Recipe By :
Serving Size : 7 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 Whole Garlic Heads
2 Bacon slices — diced
1 c Onion — diced
1 c Carrot — diced
2 Garlic cloves — minced
6 c Baking Potato — diced
-above aprox 2 pounds
4 c Chicken broth — low salt
1/2 ts Salt
1/4 ts Pepper
1 Bay Leaf
1 c 2% low-fat milk
1/4 c Parsley — fresh chopped

Notes: Thickened by mashed potatoes, this rich soup
gets its hearty, smoky flavor from the addition of
bacon and garlic.
Remove white papery skin from each garlic head (do
not peel or separate cloves). Wrap each head
separately in aluminum foil. Bake at 350F degrees for
1 hour; let cool for 10 minutes. Separate cloves, and
squeeze to extract 1/4 cup of garlic pulp; discard the
skins.
Cook bacon in a large saucepan over medium-high
heat until crisp. Add onion, carrot, and minced
garlic, and saute 5 minutes. Add potato, broth, salt,
pepper, and bay leaf; bring to a boil. Cover, reduce
heat, and simmer 20 minutes or until potato is tender;
remove bay leaf.
Combine garlic pulp and 2 cups potato mixture in a
blender or food processor and process until smooth.
Return puree to pan; stir in milk, and cook over low
heat until thoroughly heated. Remove from heat and
stir in chopped parsley.

– - – - – - – - – - – - – - – - – -

Popularity: 3% [?]

Title: Swedish Spritz (Spritsar) Cookies
Categories: Cookies Christmas
Servings: 96

2 c Sifted all-purpose flour 3/4 c Sugar
2 ea Egg yolks 1 c Butter
1 t Almond extract

Sift together flour and sugar onto bread board. Make a well in center and
into this drop egg yolks, butter and extract.

Mix into a smooth dough with finger tips. Force through cookie press onto
ungreased cookie sheets in O and S shapes.

Bake in moderate oven (375) 8 to 10 minutes.

Yield: 8 dozen spritz.

(Note: Store cookies in air-tight container. You may want to let them sit
a day to “ripen” the almond flavor!)

—————————————————————————–

Popularity: 2% [?]

MELLOW MELON SOUP

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Cantaloupe pared seeded and
Cubed about 2 lb
1/2 Honeydew pared seeded and
Cubed about 2 lb
2/3 c Sweet white wine
1/4 ts Ground cardamom
Chopped mint for garnish
Optional

Reserve a few melon cubes for garnish. In food processor or blender
container, in batches, puree cantaloupe, honeydew, wine and cardamom; chill
until ready to serve. At serving time, skim foam from top of soup; pour
into soup bowls. Garnish with melon pieces and chopped mint.

– - – - – - – - – - – - – - – - – -

Popularity: 5% [?]

Szechuan Eggplant

1 large eggplant
1 bunch scallions, sliced
2 T Hot Szechuan sauce
2 T reduced sodium teriyaki sauce
1/4 c cold water

Peel eggplant. Cut into 2 inch thick rounds, then slice the rounds into
wedges (i.e., think of how pizza is cut). Saute in some water or broth
in a non stick pan, turning to cook the wedges evenly. Cook for about
3-5 minutes per side, or until the slices are done to your liking. Add
the scallions. Mix the sauces and water and pour into the pan. Stir to coat.
Serve over plain rice with lots of water (the sauce I used was HOT!).

Popularity: 28% [?]

Title: Jalapeno Joney Ale
Categories: Beverages, Alcohol
Yield: 3 gallons

3 1/2 lb Plain light
Dried malt extract
2 1/2 lb Clover honey
1 1/2 oz Cascade Hops
(boiling)
1/2 oz Cascade Hops
( finishing)
8 Jalapenos,
Split lengthwise
1 Or 2 pk yeast
3/4 c Corn sugar
3 g Water

Add the malt extract, honey, jalapenos and boiling hops to 3 gallons
of water and bring to a boil. As it reaches a boil and the odor of the
jalapenos begins to become obvious, filter out the jalapenos. Boil
for 60 minutes, add the finishing hops in the final 10 minutes.
Sparge into the fermenter, charge with the yeast when cool. Add the
corn sugar and bottle after ageing for 2 weeks. (this was a little
mild, if doing this again, I’d let the jalapenos steep a little bit
longer). WALT Curt Snyder

MMMMM

Popularity: 4% [?]

Herbed White Bean Dip with Crudites and Toasts

Recipe By : Bon Appetit Magazine/ June 1993 p. 118
Serving Size : 6 Preparation Time :0:00
Categories : Hors d’Oeuvres- Bruschetta… Hors d’Oeuvres- Dips, Spreads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
15 ounces kidney beans, canned — white (cannenlini)
— drained
1 tablespoon fresh lemon juice
1 clove garlic — minced
1 teaspoon olive oil
1/2 teaspoon ground cumin
1/4 teaspoon dried oregano
Salt and pepper — to taste
Cayenne pepper
Additional dried oregano — to taste
Crudites
Toasted pita wedges

Puree first 6 ingredients in processor til smooth. Season with salt and pepper.

Transfer mixture to shallow bowl. (Can be made 1 day ahead. Cover and chill.)

Let stand 30 minutes at room temperature before serving.)
Sprinkle with cayenne pepper and additional oregano.

Serve with crudites and toasted pita chips.

– - – - – - – - – - – - – - – - – -

Popularity: 2% [?]

Pizzettas (R T)

Recipe By : Polenta by Brigit Legere Binns
Serving Size : 5 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Eat-Lf Mailing List
Italian Low Fat
Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Pizza Dough:
2/3 C Warm Water — (Abt 110 Deg F)
1/2 Tsp Sugar
1 Tsp Active Dry Yeast
2 C All-Purpose Flour
1/2 C Polenta — Or
Coarsely Ground Cornmeal
2 Tbsp Whole-Wheat Flour
1 Tbsp Finely Chopped Rosemary — Or 1 Tsp Dried
1 1/2 Tbsp Extra Virgin Olive Oil — *Note Plus
2 Tbsp Additional Water
1 Tsp Coarse Sea Salt

*NOTE: The original recipe used 2 T olive oil but I decreased it and added
the additional water which was not called for in the recipe.

To Make The Dough:
In a glass measuring cup with a lip, combine the water and the sugar and
stir to mix. Sprinkle the yeast over the top and allow to stand for 10
minutes until it has a frothy head. If no frothy head forms, the yeast is
bad and you will need to start again.

In the bowl of a food processor fitted with the metal blade, combine the
all-purpose flour with the polenta, whole wheat flour, rosemary, olive oil,
and salt. Process briefly just to blend. With the motor running, pour the
yeast mixture steadily through the feed tube and process until the mixture
forms a rough ball on the central stem. If the dough has not formed a ball
within 20 seconds, remove the cover and sprinkle a tablespoon (or more) of
water over the dough, then process again. The dough should be processed for
a total time of about 45 seconds. Replace the feed tube cover so that no
air will get in (I also covered the food processor with a towel to maintain
the heat … I had the air conditioner on all day so it was cool in my
house) and leave the dough in the processor to rise for 1 to 1 1/2 hours, or
until it has doubled, puffed, and softened.

While the dough is rising, prepare any toppings you want to use. I used
rehydrated porcini mushrooms, sauted sweet onions with poppy seeds and
toasted sesame seeds, sliced fresh Italian plum tomatoes, caponata, green
bell peppers, and capers. I just matched whichever I wanted onto each of
the pizzas.

If you need to hold the dough for baking later…just form the individual
pizzas (without topping them) and put them onto a refrigerator on nonstick
cookie sheets for up to 2 hours. They do not need to be reheated when you
take them out of the refrigerator and put the topping on them.

Preheat the oven to 450 deg F on the middle shelf. I put in my baking stone.

Process the dough in the food processor again for 5 seconds, then turn it
out onto a lightly floured board. Work the dought together to forinto 8 to
10 equal-sized balls. (I made 5 individual pizzas with the dough…as I
wanted them to be a bit large to hold the fillings I had chosen.) Place
the dough balls on a lightly oiled large baking sheet, covered with a
slightly dampened towel, and allow to rest for 15 minutes. Press each ball
out into a 3 inch round. Put the toppings on and leave a 1/4-inch border
around the edge.

Bake for 10 – 12 minutes.

These were wonderful!!

Entered into MasterCook and tested for you by Reggie Dwork

– - – - – - – - – - – - – - – - – -

NOTES : Cal 282.4
Fat 4.8g
Carbs 51.8g
Fiber 1.6g
Pro 7.1g
Sod 379mg
CFF 15.6%
Nutr. Assoc. : 0 0 0 0 0 0 0 0 3399 0 1582 4860

Popularity: 6% [?]