* Exported from MasterCook * Oat-Peach Muffins Recipe By : Betty Crocker New Choices Cookbook.
Serving Size : 1 Preparation Time :0:00
Categories : Volume 2-4, Apr.'99 Breads - Quick
Fruit Muffins Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1 cup quick-cooking oats
1 cup nonfat buttermilk
1/4 cup packed brown sugar
1/4 cup vegetable oil
2 Tablespoons light molasses
1 teaspoon vanilla
2 egg whites OR
1/4 cup cholesterol-free egg product
1 1/4 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup chopped fresh -- frozen (thawed) or
canned peaches Heat oven to 400deg. Spray bottoms only of 12 medium muffin cups, with
nonstick cooking spray or line with paper baking cups. Mix oats and
buttermilk in large bowl. Beat in brown sugar, oil, molasses, vanilla,
and egg whites. Stir in remaining ingredients except peaches just until
flour is moistened (batter will be lumpy). Fold in peaches. Divide
batter evenly among muffin cups (cups will be full). Sprinkle with sugar
if desired. Bake about 20 minutes or until golden brown. Immediately remove from pan. From Betty Crocker New Choices Cookbook.
Posted on FareShare 4-99 by Robin Jepson GrassRats@aol.com - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Oatmeal Cake Recipe By : The New York Times Heritage Cookbook
Serving Size : 14 Preparation Time :0:00
Categories : Cakes Desserts
Volume 2-4, Apr.'99 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- CAKE:
1 cup old-fashioned oats
1 1/2 cups boiling water
1/2 cup butter
1 cup light brown sugar
1 cup granulated sugar
2 eggs
1 teaspoon vanilla
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 1/2 cups flour
TOPPING:
2 tablespoons butter
1/2 cup light brown sugar
1/3 cup evaporated milk
1 cup shredded coconut
1/2 cup chopped walnuts 1. Preheat the oven to 350 degrees. 2. To prepare cake, place the oats in a bowl and pour the water over. Set
aside to cool. 3. Cream the butter and sugars together until very light and fluffy. Beat
in the eggs, one at a time. 4. Stir in the vanilla, baking soda, salt, cinnamon, and cooled oatmeal
mixture. Stir in the flour and turn the mixture into a lightly greased
9 x 13-inch baking pan. Bake 40 minutes, or until done. 5. Mix the topping ingredients together. Spread on a hot cake and return
to the oven for 3 minutes. Serve warm. Posted on FareShare 4-99 by Summer3605@aol.com - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Okinawan Sweet Fritters - Susan Slack Recipe By : Japanese Cooking for the American Table
Serving Size : 1 Preparation Time :0:00
Categories : Japanese Snacks
Volume 2-4, Apr.'99 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1 large egg
1/2 cup evaporated milk
1 cup all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1/3 cup light brown sugar
1/4 teaspoon ground cinnamon
1/3 cup Japanese bean paste -- chunky or smooth
6 cups peanut oil
OR vegetable oil
1/4 cup sugar -- (optional) In a small bowl, combine egg and milk. In a medium bowl, sift together
flour, baking powder, salt, brown sugar and cinnamon. Add the egg and
milk to the flour mixture; stir until blended. Stir in bean paste. In
a wok or shallow pan, heat oil to 350 F (175C). Drop batter into the
hot oil by the tablespoonful. Fry fritters 3 to 5 minutes, turning
often to brown evenly. Cut open one fritter to be sure the batter is
cooked inside. Roll hot fritters in sugar or serve plain. Makes about 12
fritters. These wonderful fritters seemed to be the specialty of every obaasan,
those incorrigible little grandmothers who are the darlings of their
families. The nutritious red bean paste keeps this sweet snack soft and
moist. Source: Japanese Cooking for the American Table,
copyright 1996, Susan Fuller Slack. Preparation/cooking time: 15 minutes Servings: 12 fritters Recipe courtesy of Susan Fuller Slack, from the book Japanese Cooking
for the American Table: HP Books, published by the Berkley Publishing
Group, New York, New York. Copyright 1996. Recipe at http://www.bento.com/tr-frit.html
Posted to FareShare 4/99 by JoAnn Pellegrino gigimfg@ix.netcom.com - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Onion Toss (Carrots) Recipe By : Quickies Chatelaine Food Express
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables Volume 2-4, Apr.'99
Side Dishes Carrots Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 3 cups carrots -- sliced
1 tablespoon butter
2 green onions -- sliced
1/4 teaspoon mace Cook sliced carrots until tender-crisp, 5 minutes. Drain and toss with
butter, green onions, and mace. Serves 6. From http://www.cook-book.com
Quickies Chatelaine Food Express by Monda Rosenberg
Publisher: McClelland and Stewart Inc. ISBN: 077-1075928
Price: $24.99
Posted to FareShare 4/99 by JoAnn Pellegrino gigimfg@ix.netcom.com - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Orange Saute (Carrots) Recipe By : Quickies Chatelaine Food Express
Serving Size : 2 Preparation Time :0:00
Categories : Vegetables Volume 2-4, Apr.'99
Side Dishes Carrots Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 2 cups carrots -- grated
1/2 cup orange juice
1 tablespoon butter
1 tablespoon brown sugar
1/4 cup golden raisins Cook grated carrots in orange juice, butter, brown sugar and raisins,
uncovered, until most of the liquid evaporates. Stir often. Serves 2. From http://www.cook-book.com
Quickies Chatelaine Food Express by Monda Rosenberg
Publisher: McClelland and Stewart Inc. ISBN: 077-1075928
Price: $24.99
Posted to FareShare 4/99 by JoAnn Pellegrino gigimfg@ix.netcom.com - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Oven-Barbecued Beef Brisket Recipe By : Better Homes and Gardens New Cookbook
Serving Size : 10 Preparation Time :0:00
Categories : Beef Volume 2-4, Apr.'99
Main Dishes Onions Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 3 1/2 pounds beef brisket
3/4 cup water
1 medium onion -- chopped
3 tablespoons Worcestershire sauce
2 tablespoons cider vinegar or white wine vinegar
1 tablespoon chili powder
1 teaspoon instant beef bouillon granules
1/8 teaspoon ground red pepper
2 cloves garlic -- minced
1/2 cup ketchup
2 tablespoons brown sugar
1 tablespoon all-purpose flour 1. Trim fat from meat. Place meat in a 13 x 9 x 2-inch baking pan. Stir
together water, onion, Worcestershire sauce, vinegar, chili powder,
bouillon granules, red pepper, and garlic. Pour over meat. Cover with
foil. Bake in a 325 degree oven about 3 hours, or till tender, turning
once. Remove meat, reserving juices. Thinly slice meat. Place on a serving
platter. Keep warm. 2. For sauce, measure juices; skim fat. If necessary, add enough water to
equal 3/4 cup. In a saucepan, stir together ketchup, brown sugar, and
flour. Stir in reserved juices. Cook and stir over medium heat till
thickened and bubbly. Cook and stir for 1 minute more. Serve with meat. Posted on FareShare 4-99 by Faith Cook1Read@aol.com - - - - - - - - - - - - - - - - - -
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