PEACH PECAN MUFFINS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c All-purpose flour
1/2 c Granulated sugar
2 ts Baking powder
1 t Cinnamon
1/4 ts Salt
1/2 c Butter, melted
1/4 c Milk
1 Egg
2 Med peaches, peeled diced
1/2 c Pecans, chopped

Combine all the dry ingredients. Combine all the wet
ingredients. Stir the two together just til moistened.
Fold in peaches pecans. Spoon into muffin cups.
Sprinkle with additional cinnamon sugar if desired.
Bake at 400 for 20-25 min. *you can use frozen or
canned peaches for this too, just whir ‘em in a food
processor to break ‘em up a little- make sure you have
a cup of pulp.

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Popularity: 6% [?]

VEGETABLE SOUP – HASA

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups Vegetables
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

2 Tablespoons olive oil 2 medium carrots, peeled and
chopped into small pieces 1 large onion, chopped 2
cloves garlic, crushed 2 Tablespoons grated fresh
ginger 2 medium potatoes, peeled and diced into
1/2-inch cubes 4 medium tomatoes, chopped I cup finely
chopped coriander leaves 7 cups water 2 teaspoons salt
I teaspoon pepper 1 teaspoon cumin Heat oil in a
saucepan; then stir-fry carrots, onion, garlic, and
ginger over medium heat for 8 minutes. Add potatoes,
tomatoes, and coriander leaves and stir-fry for
another 5 minutes. Add remaining ingredients and bring
to boil. Cover and simmer over medium-low heat for I
hour or until vegetables are well-done. A touch of
ginger adds a lot to this soup.

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Popularity: 6% [?]

Remoulade Sauce

Recipe By : The Junior League of New Orleans, La.
Serving Size : 1 Preparation Time :0:00
Categories : Salads, Dressings, And Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lg. cloves garlic — pressed
1 hard-boiled egg
3 anchovies
3/4 cup olive oil
1/4 cup vinegar
1 tablespoon lemon juice
1/2 cup catsup
2 tablespoons Worcestershire sauce
8 teaspoons Creole mustard
2 teaspoons dry mustard
2 teaspoons Dijon mustard
1 tablespoon paprika
salt — to taste
pepper — to taste

Make ahead. In a food processor, using metal blade, blend garlic, egg, and
anchovies to a smooth paste. Transfer to a bowl. Stir in oil, vinegar, lemon
juice, catsup, Worcestershire sauce, mustards, paprika, salt, and pepper.
Stores well in refrigerator. Makes 2 cups. Source: Jambalaya; The Junior
League of New Orleans, La. Formatted By: Joe Lynda Beaugez, HSNX53A;
Metairie, La.

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Popularity: 16% [?]

Title: Pina Colada Popcorn
Categories: Snacks
Servings: 6

8 c Popped popcorn (about 1/3 to
-1/2 unpopped)
2 tb Butter or margarine
1/3 c Light corn syrup
1/4 c Instant coconut cream
-pudding mix
3/4 ts Rum extract
1/2 c Diced dried pineapple or
-candied pineapple
1/2 c Coconut, toasted

To toast coconut, spread coconut in a thin layer on a shallow baking pan.
Bake in a 250 degree oven for 6 to 7 minutes or till light brown, stirring
often.

Remove all unpopped kernels from popcorn. Place popped popcorn in a
buttered 17x12x2-inch baking pan. Keep the popcorn warm in a 300 degree
oven while making the coating.

In a small saucepan melt the butter or margarine. Remove saucepan from
heat. Stir in the corn syrup, pudding mix, and rum extract. Remove
popcorn from oven. Pour the syrup mixture over the popcorn. With a large
spoon, gently toss the popcorn with the syrup to coat.

Bake popcorn, uncovered, in a 300 degree oven for 15 minutes. Remove
popcorn from oven and stir in the dried pineapple and the coconut. Bake
the popcorn mixture, uncovered, 5 minutes more. Turn the mixture onto a
large piece of foil. Cool the mixture completely. Serve popcorn
immediately or store, tightly covered, in a cool, dry place. Makes about
16 (1/2 cup) servings.

Nutrition information per 1/2 cup serving: 73 cal., 3 g fat, 4 mg chol., 1g
pro., 12 g carbo., 0g fiber, and 40 mg sodium.

MMMMM

Popularity: 5% [?]

Title: SWEET AND PUNGENT CHINESE SAUCE
Categories: Chinese, Condiment
Yield: 2 servings

1 c Peach preserves
1 c Apricot preserves
1 1/2 ts Onion powder
1 tb Ground ginger
1 ts Grated orange peel
1 ds Ground red pepper
1/4 c Safflower oil
2 tb White vinegar

Combine all of the ingredients in a medium-sized bowl.
Store in refrigerator in a tightly covered container.
Use as basting sauce for chicken or pork. NOTE:
Recipe can be doubled.

Makes about 2 cups.

[Woman's Day MEALS IN MINUTES August 1985]

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Popularity: 4% [?]

Jalapeno Drop Biscuits

Recipe By : Gourmet Magazine – 1988
Serving Size : 16 Preparation Time :0:00
Categories : Breads Rolls

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup flour
1/2 cup yellow cornmeal
2 teaspoons double-acting baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons cold unsalted butter — cut into bits
1 1/2 cups Monterey jack cheese — coarsely grated
2 2″ pickled jalapeno peppers, seeded — minced
2 2″ fresh jalapeno peppers, seeded — minced
2/3 cup milk

Into a bowl, sift together the flour, cornmeal, baking powder, baking soda
and salt. Add the butter and blend the mixture until it resembles coarse
meal. Stir in the Monterey Jack and the peppers; add the milk. Stir the
mixture until it just forms a soft sticky dough. Drop the dough by rounded
tablespoons onto a buttered baking sheet and bake the biscuits in the middle
of a preheated 425 oven for 15 to 17 minutes or until pale golden. Makes
about 16 biscuits.

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Popularity: 9% [?]