Recipe: Assorted Recipes (27)

recipelink.com Chat Room Recipe Swap
05-12 to 05-13-2000 - 27 Assorted Recipes

susannahoh (05:14:12) : Monkey Bread
from James Beard's Beard on Bread

this is a sensationally good and oddly textured sweet bread or coffee cake. It has been known as monkey bread for as long as I can remember. I have never seen an explanation for the name; perhaps it has stuck because of the bread's silly shape. I have also heard it called bubble bread. It is made in a tube pan, and if you follow the directions carefully you will have a very light finished product that can be cooled and sliced or served warm and pulled apart in little clumps. You must, however, take special care in the baking to see that it is thoroughly cooked before it comes out of the oven.

2 pkg yeast
1 c sugar
1/2 c warm water
1 c. butter
1 c. warm milk
3 eggs plus 2 egg yolks
6-7 cups flour
1/2 c brown sugar
1/2 c currants

Combine yeast white sugar and water in mixing bowl. While this is proofing, stir 1 stick butter and salt into the warm milk. The butter does not need to melt completely. Add to the yeast mixture. Stir in the whole eggs and egg yolks. Beat with a wooden spoon or with the hands to blend thoroughly. Add the flour, 1 cup at a time, stirring well after each addition. Turn out on a floured board, and using a baker's scraper or large spatula, scrape under the flour on the board, lift the dough, and fold over. Continue, adding more flour until the dough is no longer sticky and can be kneaded with your hands. Knead 10 minutes, until dough is elastic and pliable. Shape into ball and put in buttered bowl, turning to coat. Cover with plastic wrap and set in a warm, draft-free place to rise until doubled in bulk. Punch down and let rest for 5 minutes. Turn only lightly floured board (using about 1 tablespoon flour) and again shape into a ball. Let rest for another 5-10 minutes. Meanwhile, butter a 10-inch tube pan.

In a saucepan, melt second stick of butter with brown sugar and currants. Pinch off enough dough to make golf ball-sized balls. Roll the balls in the butter mixture, line the bottom of the tube pan with them, and continue to arrange them in loose layers. Pour what is left of the butter mixture over the top. cover loosely with a foil tent and let dough rise to top of rube pan. Bake in preheated 375 degree oven for about an hour. Tap top; it will sound hollow when bread if ready. Unmold and let cool thoroughly before slicing, or serve warm and pull apart.

Betsy.at.TKL (04:38:58) :
Recipe(tried): Wyvern's Chicken Curry with Coconut
Posted By: eggy/oz
Date: September 7th 1999
Board: Ethnic/International Recipe Exchange

One of the best chicken curry I'd ever tasted!
We had this with a bed of Basmati rice, a bowl of chickpea dahl, and some cooling cucumber raita last night. It was really delicious! Enjoy!
=====================================
Wyvern's Chicken Curry with Coconut
(from "The Conran Coobook", p. 308)

This is an Anglo-Indian recipe from 1878. Wyvern was the nom-de-plume of Colonel Kenney Herbert, a cavalry officer in the Indian army in the late nineteenth century. Seeing the young English mem-sahibs struggling to feed their households and entertain guests in impossibly difficult conditions, with unfamiliar ingredients and servants from a totally different culture who were cooking in the most appalling filth and heat, he wrote several books of recipes and advice for them. He later opened the 'Commonsense Cookery Association' and a school in Chelsea propounding the virtue of simplicity in all of cooking. This delicious curry recipe exemplifies his straightforward approach.

Serve 4
1 nice young chicken, preferably free-range, with the giblets
55g/2 oz. Clarified butter
300-450ml/ 1/2 - 3/4 pint thick coconut milk
salt
2 t. lemon juice

For the curry powder (enough to use on 2 occasions):
2 t. turmeric
4 t. ground coriander
1 t. each: ground cumin, ground fenugreek
t. each: poppy seeds, ground ginger, chili powder, freshly ground pepper (I think this "black pepper".)
t. mustard seedsFor the curry paste:
2 small onions
3 garlic cloves
a piece of fresh root ginger, about the size of a large walnut
t. each: ground cloves, ground cinnamon, ground mace, ground cardamom
a few sprig of fresh coriander
3 or 4 blanched almonds

Cut the chicken into joints and skin them. Use the giblets to make about 150ml/ pint stock (or use chicken stock). Mix together the ingredients for the curry powder.
Put the ingredients for the curry paste in a food processor and reduce to a puree. Fry the paste gently in half the clarified butter until it is just starting to brown. Add a heaped T. of the curry powder and stir well. Fry the mixture for 2-3 minutes, then slowly add half the coconut milk, stirring. Leave the curry sauce to simmer for about 15 minutes.
In a separate pan, fry the pieces of chicken in the remaining clarified butter until they are golden brown all over. Transfer them to a heavy saucepan. Pour the curry sauce over the chicken and leave it to marinate for 30 minutes.
Season with salt and put the pan over a moderate heat. Simmer very gently for 45 minutes to 1 hour. Add a little giblet stock if the sauce is getting too thick. When the chicken is cooked, stir in the lemon juice and the remaining coconut milk; taste for seasoning and adjust this if necessary. Heat through gently before serving.

Betsy.at.TKL (04:26:29) :
Recipe(tried): Fried Corn on the Cob
Posted By: sugar/spice TX
Date: May 4th 2000
Board: Copycat Recipe Central

I haven't eaten it at the Black-Eyed Pea, but here is how we do it. Season flour with some salt and pepper, dredge the corn in flour, then buttermilk, then flour again, deep fry until golden. I hope this helps. God bless you in this difficult time.

recipelink.com (12:46:34) :
Recipe(tried): Chicken Breasts with Balsamic Vinegar Sauce
Posted By: Lisa-NC
Date: October 16th 1998
Board: recipelink.com What's For Dinner?

This is my hubby's favorite...this recipe is for two, but it should double or triple easily.

2 boneless, skinless chicken breasts
1 egg white
1 tablespoon Dijon mustard
all purpose flour
ground thyme
garlic powder
salt
pepper
olive oil (or cooking spray or butter)
1 small minced shallot (or about 2-3 tbs minced onion)
1 clove garlic minced
1/4 cup white wine
1/4 cup chicken broth (or 1/2 cup if you don't use wine)
3 tablespoons balsamic vinegar
2-3 tablespoons brown sugar

Mix egg white with mustard. Mix flour and seasonings...if you don't have the ones listed just use what you like. Dip chicken breasts in egg mix...then dredge in flour mix. Saute chicken in oil, butter, or cooking spray (or a combination) until cooked through, remove from skillet and keep warm (I cook the chicken just shy of completely done and put them in a 350 F oven while I make the sauce.)

If pan is dry add a little more oil, saute shallots until tender. Deglaze pan with wine. Add broth and reduce liquid volume by 1/3 to 1/2. Add vinegar and brown sugar. Cook for about 1 minute or until thickened. Serve over chicken.

recipelink.com (12:36:33) :
Recipe(tried): Crockpot Apricot Chicken
Posted By: Judy/AZ
Date: May 8th 1998
Board: recipelink.com Tried and True Recipes

I have used chicken breasts and also used a whole chicken in this recipe. You could possibly use two crock pots for the amount of chicken that you are wanting to cook.

Chicken, skinned (I use about 6-7 pcs) or about 8 chicken breasts, skinned
1 lb Mushrooms, cleaned, halved vertically
1 lg onion, cut into large chunks
2 lg Carrots, sliced
1 Celery rib (with leaves), sliced
Apricots, dried (I use about a dozen)
1 pk dry Onion Soup
Apricot nectar (to cover)

Place chicken pieces on bottom of crockpot; sprinkle with the
dried soup, cover chicken with the nectar. Place veggies on top.
(If you cover the veggies with the nectar, there will be too much
liquid.)

Cook for 6-7 hours on low.

Use 1 envelope of soup mix -- French onion was in original
recipe, but I just use regular Lipton onion soup mix.

Be sure you SKIN the chicken, or it's way too fatty!

recipelink.com (12:26:18) :
Recipe(tried): Irish Daffodil Cake with Lemon Sauce
Posted By: Michelle, Australia
Date: March 26th 1999
Board: recipelink.com It's My Party!

This is a great recipe for a spring tea party. I got this recipe from their website and have served it in many tea party. All my friends love it.

Michelle, Australia

Irish Daffodil Cake with Lemon Sauce
(from Elmwood Inn, Ireland)

Yellow batter:
3/4 cups sifted cake flour
3/4 teaspoon baking powder
6 egg yolks
2 1/2 tablespoons lemon juice
1 tablespoon cold water
1/2 cup granulated sugar

Sift cake flour and baking powder together six times. Beat the egg yolks with lemon juice and water until thick, about 5 minutes. Gradually beat in the granulated sugar. Sift a fourth of the flour mixture at a time over the egg mixture; fold in.

White batter:
1/2 cup sifted cake flour
1/2 cup sifted powdered sugar
6 egg whites at room temperature
1/2 teaspoon cream of tartar
1/2 teaspoon vanilla
1/8 teaspoon salt
1/2 cup granulated sugar

powdered sugar(optional, for decorating purpose)

Sift cake flour and powdered sugar together six times. Beat egg whites until frothy. Add cream of tartar, vanilla, and salt. Beat until soft peaks form. Gradually beat in the granulated sugar. Sift a fourth of the flour mixture at a time over the egg mixture; fold in.

Alternately spoon yellow and white mixtures into an ungreased 9 or 10 inch tube pan. Bake at 170C for 35 to 40 minutes. Invert and cool. Dust the cake with powdered sugar and serve with lemon sauce. ** (Sometimes, I put the yellow mixture at the bottom and the white one on the top. Just to be fun!)

Lemon Sauce:
1/2 cup granulated sugar
1 tablespoon corn starch
1 cup boiling water
1/2 cup fresh lemon juice
1 teaspoon lemon zest
2 tablespoons unsalted butter
few grains salt (optional)

In a medium saucepan, mix together sugar and corn starch. Gradually add boiling water. Boil five minutes. Remove from heat and add fresh lemon juice, zest, butter, and salt.

recipelink.com (11:58:14) :
COFFEE CAKE MUFFINS
Yield: 12 Muffins
Source: Woman's World Magazine
Shared by Judi M. Phelps

1/2 c Pecans; finely chopped
1/3 c Light brown sugar; firmly packed
1 1/2 c Plus 1 tabl. flour
1 ts Cinnamon
1/8 ts Nutmeg
1 tb Butter or margarine; melted
1/3 c Sugar
2 ts Baking powder
1/2 ts Salt
1/4 c Vegetable shortening
1/2 c Milk
1 Egg
12 Pecan halves; optional

Preheat oven to 375 degree F. Grease 12 muffin pan cups; set aside. In a small bowl; mix together pecans, brown sugar, 1 T flour, cinnamon, nutmeg, and butter; set aside. In a medium bowl, sift together 1 1/2 cups flour, granulated sugar, baking powder and salt; cut in shortening. In a small bowl, blend egg with milk. Add to dry ingredients with half of the pecan mixture, stirring until just blended. Spoon batter into muffin cups; sprinkle with remaining pecan mixture. Garnish each muffin with a pecan half. Bake 15 minutes or until cake tester inserted in center comes out clean. Remove muffins from pan to cool on wire rack. These muffins freeze very well.

recipelink.com (11:58:02) :
COCOA PECAN CRESCENTS
Yield: 42 Cookies

1 c Butter or margarine, softened
2/3 c Granulated sugar
1 1/2 ts Vanilla extract
1 3/4 c All-purpose flour
1/3 c HERSHEY'S Cocoa
1/8 ts Salt
1 1/2 c Ground pecans
Powdered sugar

In large bowl, beat butter, granulated sugar and vanilla until light and fluffy. Stir together flour, cocoa and salt; gradually add to butter mixture, blending well. Stir in pecans. Cover; refrigerate dough 1 hour or until firm enough to handle. Heat oven to 375 F. Shape scant tablespoons dough into logs about 2-1/2 inches long; place on ungreased cookie sheet. Shape logs into crescents, tapering ends. Bake 13 to 15 minutes or until set. Cool slightly; remove from cookie sheet to wire rack. Cool completely. Roll in powdered sugar.
About 3-1/2 dozen cookies.

Copyright 1995 Hershey Foods Corporation. Recipe may be reprinted
courtesy of the Hershey Recipes

Shana,WV (11:00:32) : Crescent Meat Pies with Cheese Sauce

2 rolls of crescent rolls
1 1/2 pound ground meat
1 medium onion chopped
1 small green pepper, chopped
2 tbsp. chili powder
1 teaspoon cumin
1/2 teaspoon oregano
1 teaspoon pepper
1 teaspoon salt
1 can cheddar cheese soup, undiluted
1 cup of milk

Cook beef and drain. Add spices, salt, pepper to beef and stir under low heat til all is incorporated. Whisk together soup and milk. Pour soup mixture on bottom of 9x13 in. pan. Unroll crescent rolls. Pinch together seams to create 4 squares. Roll squares out to 8x4 inch squares. Place a heaping tbsp. of meat mixture in center of squares. Pull together peeks of the square and twist peeks together to form a pocket. Place pockets on top of soup mixture. Bake at 375 for 25-30 min. or until light brown.

Shana,WV (10:33:02) : Garbanzos and Vegetables
2 Tbsp. olive oil
2 c. sliced mushrooms
2 green onion, thinly sliced
2 medium carrots, shredded
2 cloves garlic, finely chopped
2 Tbsp. lemon juice
2 teaspoon prepared horseradish
2 teaspoon yellow mustard
1/2 teaspoon salt
1/2 teaspoon pepper
2 cans (15 oz.) garbanzo beans, drained
1 c. shredded mozzarella or Monterey jack cheese.

Heat oil in large skillet. Cook mushrooms, onions, carrots, and garlic in oil, stirring frequently until carrots are crisp and tender. Stir in remaining ingredients except cheese. Cook uncovered about 10 minutes until mixture is hot. Sprinkle with cheese. Cover and let stand til cheese is melted.

Verla,.Il (10:35:44) : Hot fudge sauce to die for

1 c. heavy cream
6 T. butter
2/3 c. sugar
2/3 c. dark brown sugar
pinch of salt
1 c. cocoa

Heat the cream and butter over medium heat until the mixture starts to boil.
Add the sugars and salt and cook until the sugars are dissolved. Reduce the heat and stir in the cocoa. Serve immediately or refrigerate and store up to several months.
Microwave for one minute or until liquid enough to pour. Be careful not to overheat or burn.

victoria--Pa (10:22:04) : CREAMED TUNA SANDWICH

1 can cream of chicken soup
1 61/2 oz can tuna,drained
3Tbsp onion,finely chopped
1Tbsp.celery,finely chopped
1Tbsp green pepper,finely chopped
4 slices toast

Heat all ingredients except toast in saucepan; simmer 5-10 min. or til veggies tender. Spoon over toast.

recipelink.com (06:35:06) : Breakfast Parfait
Newsgroups: rec.food.recipes
From: CLEPPER
Date: Thu, 5 May 1994

I have a really nice recipe for a "breakfast parfait" for want of a better name. This is an adaptation of one made in the Nearly Normals restaurant in Corvallis, Oregon.

Prepare ahead of time:
1 c. quick cook oats
2 T. unsalted sunflower seeds
2 T. raisins
1 T. crushed walnut pieces (optional)
1 c. apple juice
Mix the above, let sit in refrigerator overnight.

Next day, stir up your oatmeal mixture, and spoon out 1 c. into bowl

Add: 1/2 c. fruited yogurt (your choice of flavors)

Top with sliced bananas (or your choice of fruit in season)

And drizzle with fresh raspberry sauce (or again, fresh fruit in season simply crushed or put through the blender)

enjoy! also makes a great dessert!

(of course when I'm cutting back on fats or don't have all the fruits handy, just the oatmeal mixture (without seeds/nuts) topped with non-fat yogurt makes a great breakfast!

recipelink.com (06:34:56) :
Newsgroups: rec.food.recipes
From: Emily Epstein
Date: Thu, 5 May 1994 01:59:12 GMT

This isn't from any particular brand, but here's a sherry cake I've always had good luck with. I usually use a yellow cake mix, and pecans or walnuts, but it ought to be good with almonds too. The recipe I adapted it from used 2 Tbl. Of poppyseeds instead of the nuts. I hope you like it.

Sherry Nut Cake

Cake:
1 pkg. white or yellow cake mix
1 pkg. (3 1/2 oz.) instant vanilla pudding
3/4 c. oil
3/4 c. sherry
3/4 Tbl. almond extract
1 c. chopped nuts
4 eggs

Beat all ingredients together for 3 min. Pour into a greased bundt pan or 10 inch tube pan and bake at 350 F. for 45 minutes. Allow to rest for 10-15 min., then turn out of pan and cool.

Icing:
1 c. confectioner's sugar
1 1/2 Tbl. margarine
1/2 tsp. almond extract
1 Tbl. sherry

Combine ingredients in a double boiler, and stir over hot water for 10-15 minutes. Thin with water or thicken with confectioner's sugar as needed. Drizzle icing over the cake, and sprinkle with sliced almonds before it hardens.

Alternate icing:
Heat 6-8 Tbl. confectioner's sugar with enough sherry to make a glaze.

recipelink.com (06:34:44) :
Newsgroups: rec.food.recipes
From: ElenaN
Date: 1 May 1994

Hot and Sour Soup
Adapted from the Moosewood Cookbook (Mollie Katzen) and The Frugal Gourmet Cooks 3 Ancient Cuisines... (It's better than most of the restaurant versions I've tried)

Serves 4-5 people as main dish, more as a "course"

6 dried Chinese mushrooms, soaked for 1/2 hour in 2 cups boiling water (save the water)
1/4 dried black fungus (cloud ears) soaked for 15 min w/other mushrooms, shredded
5 cups of water or chicken stock
2 Tablespoons light (not lite!) soy sauce
3 Tablespoons Chinese rice wine or dry sherry
3/4 teaspoon ground white pepper
1 teaspoon salt (optional)
1/2 cup & 1 Tablespoon cider vinegar
5 Tablespoons cornstarch mixed with 5 tablespoons water
1/2 cup bamboo shoots, cut in strips
1 cake firm bean curd (tofu) cut into 1/4 by 1/4 by whatever strips
2 eggs, beaten

Garnishes
Chopped green onions
Fresh-ground black pepper
a few drops of hot oil (chili oil?)

1. Rinse the mushrooms to clean them, then put to soak in 2 cups boiling water for 1/2 hour. After 15 min, add dried fungus.

2. Drain, reserving the liquid. Slice the mushrooms & shred the fungus.

3. Heat the 4 cups water/stock, + mushrooms to boiling. Add light soy, wine/sherry, vinegar, white pepper, optional salt and simmer for 10 minutes.

4. Place cornstarch in a small bowl. Gradually add about 1/2 cup of hot soup, stirring all the time, until smooth. Then pour all at once into soup and stir.

5. Add the bamboo, fungus and bean curd. Keep stirring, so the soup won't catch!

6. Bring to a simmer again, and pour in the eggs in a very thin stream. Count to 5 and stir a few times slowly.

7. Turn off heat & add garnishes - enjoy!

recipelink.com (06:34:33) :
Newsgroups: rec.food.recipes
From: Linda M Wolfgram
Date: Sun, 1 May 1994

This is my favorite strawberry pie recipe--the glaze is absolutely delicious! Hope you enjoy it too.

4 cups strawberries
1 cup water
1 tablespoon lemon juice
1 cup sugar
3 tablespoons cornstarch
10-inch baked pie shell

Combine 1 cup of the berries, 2/3 cup water, and lemon juice in a saucepan. Simmer over low heat for about three minutes. Strain the berries from the juice.

Mix the sugar, cornstarch, and remaining water and add to the hot berry juice mixture. Bring to a boil, stirring constantly. Remove from heat and cool. Put the other 3 cups of berries in a 10-inch baked pie shell and pour the glaze over the top and chill. Great with or without whipped cream!

recipelink.com (06:34:24) :
Newsgroups: rec.food.recipes
From: Liz Bankler
Date: 4 May 1994

This isn't exactly your typical cheese-bread, but it's very good as an appetizer or meal accompaniment. Taken from _The_Oregonian_ newspaper many years ago. I vary the combinations of cheese and spice depending on my mood.

Cheese-Stuffed Bread

1 lb round or oval French bread, unsliced
12 oz cheese, shredded or diced (Havarti, Fontina or Svenbo)
1 oz blue cheese, blue creme or any soft ripened cheese, crumbled
1/4 cup chopped fresh (or 1-2 TBS dried) herbs (basil, rosemary, oregano, thyme, dill and/or parsley)
1/4 cup green onion, finely chopped

With curved fruit knife, remove center from loaf of bread in one piece, leaving 1-inch shell; set shell and center aside. In large bowl, combine cheeses, herbs and onion and toss to mix thoroughly. Spoon about 1/3 mix in bottom of bread shell. Using serrated bread knife, carefully cut reserved center of bread into 2-inch squares, keeping shape intact. Replace in bread shell. Press remaining cheese into all openings between pieces.

Place on baking sheet and heat in 325F oven for 15 minutes or until cheese melts. Best when eaten hot.

recipelink.com (06:34:14) :
Newsgroups: rec.food.recipes
From: Liz Bankler
Date: 4 May 1994

I saw a request for cobblers and it reminded me of a wonderful shortcake recipe a friend gave me. I'm sure you'll enjoy it, and maybe you'll be able to answer the mystery of why the dough tastes so sweet - there really isn't that much sugar in it.

Peach Shortcake

2 cups flour
3 tsp baking powder
1/3 cup sugar
1/2 tsp salt
2/3 cup shortening
1 egg, beaten
1/3 cup milk
1 tsp vanilla

Sift flour, baking powder, sugar and salt together. Cut shortening
into dry mixture. Combine beaten egg, milk, and vanilla and stir into
dry mixture. Turn out onto floured board and roll into a pseudo-rectangle 1/2-inch thick. Sprinkle with sugar and roll jelly-roll fashion. Cut into slices 3/4-inch thick using a thread (makes cleaner cuts) and place on lightly greased baking sheet. Brush tops with milk. Bake 12-15 minutes at 450F or until golden brown. Top with sweetened peaches (or any fruit).

This also tastes wonderful for breakfast crumbled with milk over it.

recipelink.com (06:34:02) :
Newsgroups: rec.food.recipes
From: dmferrell
Date: 5 May 94

Grilled Pork Roast

4-5 Pork Roast - any cut you want
6-8 cloves of garlic
2/3 cup grated parmesan cheese
2 tbsp crushed dry basil
garlic salt, salt, fresh ground black pepper to taste
olive oil

Either press the garlic cloves or mince as fine as possible. Mix together the garlic, cheese, basil and seasonings. Add enough olive oil to make a paste with the mixture. Make several 2" slits all around the pork roast. Stuff each slit with the garlic-cheese mixture. Use it all up.

We have a gas grill that I use to cook the roast. However, I have also cooked it on a Weber coal grill using the same method as follows. Place the roast in a metal roasting pan and add about 1 cup of water. Cover tightly with heavy duty aluminum foil. Heat the grill to 300 degrees--or more up to 350. If using a Weber or similar grill, place the roast in the middle of the grill between the charcoals. If using a gas grill with two sets of jets, turn on only one side and place the roast on the unlit side. Figure approximately 25 minutes per pound of roast for the cooking time. Keep the roast covered for about the first half of the cooking time. During the remaining half of the total cooking time remove the foil cover and just let it sit loosely on the roast and baste frequently with the following:

3/4 cup honey
3-4 tbsp soy sauce
dash garlic salt

Use the baste all up within three times of basting. From there on, baste with the juices in the pan. Add more water if the juices start to cook down. During the last 45 minutes of cooking, remove the foil completely to get a nice brown crust on the roast. You may need to turn the roast if using a gas grill so that both side (and top and bottom) will get brown evenly. Serve with fresh thick slices of Vienna bread, tossed salad, baked potato, steamed asparagus, and a fresh fruit desert.

recipelink.com (06:33:46) :
Newsgroups: rec.food.recipes
From: dmferrell
Date: 5 May 94

Easy BBQ Pork Sandwiches

3-5 lb boneless pork roast or a Boston Butt with a small amount of bone
4-5 cloves garlic, minced
1 medium onion, minced
salt and pepper to taste
1 bottle of your favorite bbq sauce

Place the roast, garlic, and onion in a crock pot on high. Add the salt and pepper and a little bit of water. Cook on high until you can easily shred the pork roast with a fork. I would cook this in my crock pot (Rival) for about 5 hours. Remove the roast and shred the meat removing as much of the fat as possible and the bone. Strain the grease in the crock pot, keeping any bits of garlic and onion left and throwing out the grease. Place the shredded meat back into the crock pot, along with the bits of garlic and onion. Pour the BBQ sauce over all until the meat is covered. Mix well. Continue cooking the pork in the crock pot for about three hours, on low. Serve the BBQ pork on Kaiser rolls, onion rolls, pocketbook buns or any specialty hamburger bun. Very Good.

recipelink.com (06:33:36) :
Newsgroups: rec.food.recipes
From: Kathleen Ryan
Date: Thu, 5 May 1994

POWER MUFFINS--makes 12 large muffins

2 cups flour
1 cup raisin bran, slightly crushed
1 cup oatmeal
1 1/2 tsp. baking soda
2 egg whites
3/4 cup frozen apple juice concentrate, thawed
1/2 cup low fat yogurt, any flavor
1 cup mashed bananas
1 cup raisins soaked 10 minutes in boiling water

Combine flour, raisin bran, oatmeal and baking soda in a large bowl.
Beat egg whites in a small bowl until stiff peaks form, set aside.
Add apple juice, yogurt, bananas, and raisins to the flour mixture
and stir to blend. Fold in egg whites and mix well.
Spoon batter into paper liners or a no-stick muffin pan.
Bake at 400 degrees for 20 min.

note: The muffins are very dense and rise very little during baking.

recipelink.com (06:33:23) :
Newsgroups: rec.food.recipes
From: lepineb
Date: Tue, 3 May 1994

Blueberry and Oat Muffins

1 cup flour
2 teasp. baking powder
1/2 teasp. Salt
1/2 teasp. Cinnamon
3/4 cup oatmeal
1/2 cup brown sugar
1 egg
1 cup milk
1/4 cup melted butter
3/4 cup blueberries

Mix dry ingredients. Add brown sugar and oats.
In a big bowl, beat egg, milk and butter. Add dry ingredients and
mix gently until just moist. Add blueberries.
Bake 20 min. 375 F.

recipelink.com (06:32:58) :
Newsgroups: rec.food.recipes
From: Diane M. Ferrell
Date: 2 May 94

No Name Cake

1 large can of your favorite pie filling
1 pkg white or yellow pudding in the mix cake mix
1 stick butter or margarine--maybe more
Some walnuts (optional)

Spray a large single layer cake pan with cooking spray. Empty the can of pie filling into the cake pan. Sprinkle the cake mix (dry) over all. Cut the butter into pats and cover the dry cake mix with the pats of butter. Juanita(the lovely woman who made this desert) said that she doesn't really know how much butter she used, she just covered everything with the pats. Sprinkle some walnuts over all. Bake at 350 degrees until brown on the top and bubbling throughout - about 1/2 hour.

I imagine this would be wonderful with ice cream

recipelink.com (06:32:38) :
Newsgroups: rec.food.cooking
From: E Dale Thompson
Date: 1 Oct 1994

LEMON JELLO CAKE

1 pkg. yellow cake mix
3/4 c. oil
3/4 c. water
1 pkg. lemon jello
4 eggs

Mix all ingredients; Beat ~ 4 min. Bake at moderate temp. 35-40 min in large greased pan (I used a jelly roll pan). Remove from oven, pierce well with fork & pour over:

1/3 c lemon juice mixed with 1-2 cups powdered sugar (depending on your sweet tooth). Serve warm or cold.

RAY,.Cleveland,.OH (03:26:02) : Chicken & Broccoli Pastries

2 cups chopped cooked chicken
2 cups chopped broccoli, fresh or frozen
1/2 c chopped onion
1/2 c chopped bell pepper
1 1/2 cups shredded cheddar cheese
1/2 c mayonnaise
2 tablespoons Dijon-style mustard
salt and pepper to taste
minced garlic to taste, optional
2 (8ounces, 8 count) packages refrigerated crescent rolls

Directions: In a large bowl, combine the chicken, broccoli, onions, bell peppers, cheese, mayonnaise, mustard, salt, paper and garlic. Mix Together.
Preheat oven to 400 degrees
Cover a cookie sheet with aluminum foil. Place a glass upside down in the center of the cookie sheet. Roll out crescent rolls around the base of the glass, with pointy ends away from the glass; when you're finished, the arrangement will look like the sun. Spoon some of the chicken mixture onto the thick part of each crescent roll. Fold the pointy end of each roll over the top of the mixture and tuck in the middle. Remove glass from cookie sheet. Arrangement of the rolls will look like a fluted tube cake.
Bake in preheated oven for 25 to 30 minutes, or until rolls are golden brown. Makes 16 servings.
(Ray made this on Sunday and it was wonderful) ENJOY

RAY,.Cleveland,.OH (07:00:26) : NOTE: Chicken & Broccoli Pastries were wonderful; however, might I suggest you cut it in half. :)

julie,s.c. (02:12:45) : TWINKIE DELIGHT
1 box twinkies
2 small boxes vanilla instant pudding
2 or 3 bananas
1 can crushed pineapple,drained
1 container cool whip
chopped nuts

Cut twinkies in half and lay in a 13x9 in. pan with the creamy side up. mix pudding as directed and pour over the twinkies. slice bananas over top. pour crushed pineapple over the bananas. top with cool whip and nuts. chill