Recipe: Assorted Recipes (6) - 10-28-97 Recipe Swap (updated)

7 ASSORTED RECIPES
Recipe Swap - October 28, 1997

RECIPES IN THIS FILE:
Apple Strudel Muffins
Zucchini Muffins
Adair's Apple Raisin Cake
Apple Butter Harvest Soup
Best Ever Caramel Corn
Cheezy Chicken Casserole

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APPLE STRUDEL MUFFINS
Source: Reggie Dwork

2 cups self-rising flour
1/2 cup sugar
1 egg
2/3 cup milk
1/4 cup butter
1 medium apple, grated
1 tbsp grated lemon rind
for the topping:
1 tbsp grated lemon rind
1/4 cup chopped walnuts
2 tsp sugar

Preheat oven to 400 degrees F. Grease or paper-line muffin pans.

Put flour and sugar in bowl, rub in butter until crumbly. Reserve 1/2 cup of this mixture for topping.

Beat egg; add milk. Add dry mix to wet mix until just combined.

Gently stir in apple and 1 tablespoon lemon rind. Spoon into muffin tins.

Add reserved crumb mix to topping ingredients and sprinkle over each muffin.

Bake at 400 degrees F for 20 minutes or until done.

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ZUCCHINI MUFFINS
(originally carrots instead of zucchini)
Adapted from source: Ladies' Home Journal, May 1991
From: Mysti
Makes 1 dozen

1/2 cup all purpose flour
1/2 cup whole wheat flour
1 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. baking soda
1/4 tsp. salt
4 egg whites
2/3 cup sugar
1/4 cup oil
1/2 tsp. vanilla
1 1/2 cups shredded zucchini
1/2 cup raisins (optional)

Sift together flours, baking powder, cinnamon, baking soda and salt.

In a large bowl whisk together egg whites, sugar, oil, and vanilla. Mix in dry ingredients until combined.

Stir in zucchini and raisins (if desired). Spoon mixture into 12 greased or paper-lined muffin cups.

Bake at 375 degrees F for 20 minutes or until toothpick comes out clean.

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ADAIR'S APPLE RAISIN CAKE
Source: CancerNet, Contributed by Adair Luciani
Makes 1 (8-inch) cake

1 3/4 cup coarsely chopped apples, or drained canned pie apples, chopped
3/4 cup brown sugar, packed
1/2 cup oil
1 egg, beaten
1/2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 1/2 cups flour
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 cup raisins, soaked in warm water until plump, then drained
1/2 cup chopped nuts

Measure apples and brown sugar into bowl. Add oil and eggs. Add dry
ingredients and mix well. This dough will be stiff.

Add raisins and nuts. Stir to blend. Spread in 8-inch square pan.

Bake at 350 degrees F for 40 minutes or until top springs back when touched. May be frozen.

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APPLE BUTTER HARVEST SOUP
Source: Chef Milton Awa, Roscoe Village Inn, Coshocton, OH
From: Dee, OK

"This recipe was created specially for the festival held in historic Roscoe Village. Recipe courtesy of Roscoe Village Foundation, host of the Apple Butter Stirrin' Festival, Coshocton, OH."

1/4 cup diced onions
2 tablespoons unsalted butter
1 (46 ounce) can chicken broth
1 cup lima beans (cooked)
1 cup garbanzo beans (cooked)
1/4 cup diced carrots
1 cup whole baby corn
1 cup diced potatoes
1 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground white pepper
16 ounces apple butter
8 ounces heavy cream (40%)

Saute onion in butter over medium heat until tender. Add broth and next six ingredients, bring to a boil. Cover, reduce heat and simmer 15 minutes or until vegetables are tender.

Stir in apple butter, salt, nutmeg and white pepper. Simmer five minutes.

Stir in cream, and cook until heated. Keep warm until served.

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BEST EVER CARAMEL CORN
From: Dee, OK

Place 5 quarts of popped corn in a large paper grocery bag.

Combine the following ingredients in a microwave-safe bowl:
1 cup dark brown sugar, packed (do not use light brown)
1 stick butter (not margarine)
1/4 cup dark corn syrup
1 teaspoon salt
Bring ingredients to a boil on HIGH in microwave; boil two minutes.

Stir into sugar mixture:
1/2 teaspoon baking soda
Stir until fluffy.

Pour mixture over popped corn in the sack. Shake well. Place bag in microwave on high for 1 1/2 minutes. Remove from oven and shake again. Place back in microwave on high for another 1 1/2 minutes. Remove and shake. Spread on flat surface to cool.

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CHEEZY CHICKEN CASSEROLE
Source: SueLynn
From: Annie, TX
Makes 6 servings

1 chicken, boiled, boned and cut in pieces*
1 medium onion, chopped
1 stick (1/2 cup) margarine*
1 (15 oz) can tomatoes with green chiies
1 medium bell pepper, chopped
12 ounces spaghetti, cooked
1 pound Velveeta Cheese, cubed

Saute onion and bell pepper in margarine until tender. (don't let burn).

Combine everything and place in a casserole dish.

Bake at 350 degrees F for 40 minutes.

*You can vary the amount of chicken and I only use 1/2 stick margarine.