November 20th, 2006 by alice
Tags: Banana, Muffins, Oatmeal
INGREDIENTS
- 1/2cupmargarine, softened
- 1/2cupsugar
- 2eggs
- 1cup mashed ripebananas
- 3/4cuphoney
- 1 1/2cupsflour
- 1cupquick-cooking oats
- 1teaspoonbaking powder
- 1teaspoonbaking soda
- 3/4teaspoonsalt
DIRECTIONS
- Cream margarine and sugar in mixing bowl.
- Add eggs, bananas and honey; mix well.
- In separate bowl, combine dry ingredients; stir into creamed mixture just until moistened.
- Line muffin tins with paper cups or grease tins.
- Fill cups 2/3 full.
- Bake in preheated 350 degree oven for 18-20 minutes.
- Cool in pan 10 minutes before removing to wire rack.
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November 20th, 2006 by alice
Tags: Quick, Sauce, Tomato
INGREDIENTS
- 1 (28 ounce)canwhole canned tomatoes
- 3tablespoonsextra-virgin olive oil
- 1jalapeno (optional)
- 1/2cuponions, finely chopped
- 1tablespoongarlic, minced
- 1bay leaf
- salt & freshly ground black pepper
- 1/4cupsun-dried tomatoes packed in oil, drained and chopped
- 1tablespoonfresh oregano, finely chopped
DIRECTIONS
- Open the can of tomatoes and pour off the juice into a bowl.
- Use the lid to press against the tomatoes to extract as much juice as possible.
- Then use your hand to squeeze the tomatoes to a pulp.
- Reserve the juice and pulp separately and set the empty can aside.
- Heat the olive oil in a heavy saucepan over medium high heat until hot.
- If using the jalapeno, tilt the pan to collect the oil in a little pool against the side and drop the jalapeno into the oil.
- Cook until lightly brown, about 2 minutes.
- Remove the jalapeno and reserve.
- Add the onion to the pan and cook, stirring occasionally, until soft, about 2 minutes.
- Add the garlic and cook briefly until light gold.
- Add the tomato juice and bring to a boil.
- Simmer rapidly for several minutes.
- Add the crushed tomato pulp.
- Then rinse the remaining pulp out of the can by filling it halfway with water and add that to the pan.
- Add the bay leaf, jalapeno, if using, and salt and pepper, to taste, and return to a boil.
- Add the sun-dried tomatoes and stir.
- Lower the heat to medium and simmer, stirring occasionally to prevent scorching, until the mixture thickens and the tomatoes have turned an orange red, about 30 minutes.
- Add the oregano halfway through the cooking.
- Discard the bay leaf.
- Peel, seed and mash the jalapeno with a spoonful of the sauce and add back to sauce.
- Variation for quick tomato sauce: substitute 2 pounds vine ripened tomatoes for the canned tomatoes.
- Peel the tomatoes, cut in 1/2 crosswise, and squeeze out the juice and seeds over a sieve suspended over a bowl.
- Chop the tomatoes.
- Proceed as directed, omitting the dried tomatoes and using jalapeno, if desired.
- The recipe may be increased proportionately.
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November 20th, 2006 by alice
Tags: Cindys, Salad
INGREDIENTS
- 3cupswater
- 1 (3 ounce)packageorange flavor gelatin
- 1 (3 1/2 ounce)packagevanilla instant pudding mix
- 1 (3 ounce)packageinstant tapioca pudding(I can only ever find Jell-o brand)
- 1 (15 ounce)can drainedmandarin oranges
- 1 (8 ounce)can drainedcrushed pineapple
- 1 (8 ounce)cartonwhipped topping, thawed
DIRECTIONS
- In saucepan, bring water to boil.
- Whisk in gelatin and pudding mixes; return to boil, stirring constantly.
- Boil for 1 minute.
- Remove from heat and let cool completely.
- Fold in oranges, pineapple and whipped topping.
- Transfer to serving bowl.
- Cover and let refrigerate for 2 hours.
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November 20th, 2006 by alice
Tags: Bean, Healthy, Hearty, Soup, Vegetable
INGREDIENTS
- 1 (16 ounce)candiced tomatoes
- 1ham bone
- 1/2lb drygreat northern beans
- 2mediumonions, diced
- 3carrots, sliced
- 1smallcabbage, diced
- 1cupcelery, diced
- 1cupraw rice(not instant)
- 1gallonwater
DIRECTIONS
- Cook first three ingredients in one gallon water until beans are almost done.
- Add remaining ingredients and cook until vegetables are tender.
- Season with salt and pepper to your taste.
- This recipe is from a restaurant in Columbus Ohio where it is the speciality.
- It sells out every cold, rainy, dreary day we have.
- I have written the recipe exactly as it was given to me by the chef.
- I know it is a little sketchy, but I’ve made this soup many many times and it always turns out.
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November 20th, 2006 by alice
Tags: Divan, Fillet, Fish
INGREDIENTS
- 2packages frozenbroccoli stems
- 2lbs mildwhite fish fillets(tilapia,flounder, etc. Frozen is okay if fresh not available)
- 2tablespoonsfresh lemon juice
- 1/4cupswiss cheese, shredded or grated
- salt and pepper
-
Cheese Sauce
- 1/4cupbutter
- 3/4cup finely choppedonions
- 1/4cupall-purpose flour
- 1/2teaspoonsalt
- 1dashwhite pepper
- 2cupsmilk
- 1egg yolk
- 3/4cup shreddedswiss cheese
DIRECTIONS
- First make cheese sauce.
- Melt butter in a medium saucepan over medium high heat.
- Add onion and cook until soft but not browned.
- Add flour and cook 1 minute stirring constantly.
- Remove from heat and season with salt and pepper.
- Gradually add milk while stirring constantly until mixture is completely smooth.
- Return to heat and cook, stirring, until mixture thickens.
- Reduce heat and simmer 3 minutes stirring constantly.
- In a small bowl, beat egg yolk.
- Stir in about 1/2 of the hot sauce and mix well.
- Stir egg yolk mixture and the cheese into hot sauce.
- Cook over low heat stirring constantly until cheese melts and mixture thickens.
- DO NOT BOIL.
- Preheat oven to 375.
- Butter or spray a 9 x 13 pan.
- Microwave frozen broccoli until almost done.
- Rinse and pat dry fish fillets.
- Cut fillets into two or three pieces.
- Brush fillets with lemon juice and sprinkle with salt and pepper.
- Arrange broccoli spears in bottom of buttered pan.
- Top with fish fillets and pour sauce over all.
- Sprinkle with remaining 1/4 c.
- cheese.
- Bake 20 to 25 minutes and then briefly put under broiler until top is brown (watch carefully).
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