Cornbread-pepper Stuffing
Ingredients & Directions 1 md Onion, chopped 2 Sweet red peppers 3 Unpeeled red apples, cored -and chopped 1 c Corn kernels 1 Pan (13×9) cornbread -(equivalent to the above -recipe), coarsely crumbled 2 c Stock 2 ts Salt 1 ts Pepper I also found this recipe, but haven’t tried it yet (likewise reproduced here minus 1 lb sausage!): “Saute” the onion and peppers over low heat for 5 minutes until browned. Add the chopped apples and corn and continue to cook for an additional 3 minutes. Mix the sauteed ingredients with the crumbled cornbread and spices in a large bowl. Add enough stock to moisten the mixture. Bake uncovered in a 9 x 13 inch dish at 350 for 30 minutes. Makes 3 quarts. Yields 1 Servings
Plain And Simple White Bread
Ingredients & Directions 8 oz Strong white bread flour; -plus a little extra ; for the top of the ; bread 1 tb Salt or less; according to -taste 1 ts Easy blend dried yeast 1 ts Golden caster sugar 15 fl Hand hot water; about Two 1 lb loaf tins or one 2 -lb loaf tin; well buttered 1 Warm the flour in the oven for about 10 minutes, and turn the oven off. Sift the flour, salt, yeast and sugar into a bowl, make a well in the centre of the mixture, and add the water. 2 Mix to a dough, starting off with a wooden spoon and using your hands in the final stages of mixing, adding a spot more water if there are any dry bits. 3 Wipe the bowl clean with the dough and put on a flat work surface (you may not need to flour this). Knead the dough for three minutes or until it develops a sheen and blisters under the surface (it should also be springy and elastic). 4 Now either return the dough to the mixing bowl or put in to a clean bowl. Either way cover with clingfilm lightly oiled on the side facing the dough. 5 Leave until it looks as though it has doubled in bulk, which will be about two hours at room temperature. After that, knock the air out and knead again for two minutes. 6 Halve the dough, pat each piece out to an oblong, and fold one end into the centre and the other in on top. Put each into a buttered tin and sprinkle each with flour. 7 Place the tins side by side in an oiled polythene bag until the dough rises above the tops of the tins – this time about an hour at room temperature. Or place all the dough in the one tin. Preheat the oven to 230c/450f/Gas 8. 8 Bake the loaves on the centre shelf for 30-40 minutes, or 35-45 minutes for the large loaf, until they sound hollow when their bases are tapped. 9 Return them, out of their tins, upside-down to the oven to crisp the base and side crust for about five minutes, and cool on a wire rack. Yields 1 servings
Strawberry Bread
Ingredients & Directions 2 c Flour 1 c Sugar 1/2 ts Baking soda 2 ts Baking powder 1 ts Cinnamon 1/4 ts Salt 2 lg Egg whites, whipped 1 ts Vanilla extract 1/2 c Applesauce, at room -temperature 2 c Strawberries, chopped * SEE -NOTE OVEN: 350 Prepare a loaf pan with cooking spray and flour. In a mixing bowl, combine flour, sugar, baking powder, baking soda, cinnamon, and salt. In another bowl, combine egg whites, vanilla, applesauce, and strawberries. Mix dry ingredients with wet ingredients just until moistened. Pour into prepared pan and bake for 25 minutes depending on pan size. *NOTE: If using frozen strawberries, measure them after defrosting and draining them. VERY LOW FAT! Yields 16 Servings
Fudge Cakes
Ingredients & Directions 2/3 c Pillsbury’s Best All-Purpose -Flour*, sifted 1/2 ts Double-acting baking powder 1/2 ts Salt 1/4 c Butter 1 c Sugar 2 Egg yolks; unbeaten 1/4 c Milk 2 oz Unsweetened chocolate; -melted 1/2 c Funsten’s Nuts; chopped 2 Egg whites; stiffly beaten Sift together the flour, baking powder, and salt. Cream butter and gradually add sugar, creaming well. Add egg yolks, milk and melted unsweetened chocolate. Blend in the dry ingredients;mix thoroughly. Stir in nuts. Fold in 2 stiffly beaten egg whites. Turn into 9 x 9 inch pan, well greased and lightly floured on bottom. Bake in moderate oven (350 degrees) 25 to 30 minutes. Cool and frost with Chocolate Frosting. Cut into bars or squares. *For use with Pillsbury’s Best Self-Rising Flour, omit baking powder and salt. FOR CUPCAKE BROWNIES: Fill muffin pans, lined with paper baking cups, 1/4 to 1/3 full. Bake 15 to 20 minutes. Cool and frost. NOTES : Developed by Ann Pillsbury. Yields 1 Servings
Cheddar Cheese Pie
Ingredients & Directions 1 Unbaked 9-inch pastry shell; -chilled 4 Eggs 1 c Heavy cream 1 c Milk 1/2 ts Salt 1/8 ts Tabasco sauce 1 c Cheese cheddar; shredded From: mark@alexr.co.uk Date: Sun, 25 Feb 1996 00:00:24 GMT JUDY GARNETT (PXGN54A) Preheat oven to 450F. Prick pastry shell with fork; bake 10 minutes or until lightly browned. Reduce oven temperature to 325F. In medium bowl beat together eggs, cream, milk, salt and tabasco sauce. Sprinkle cheese evenly over bottom of pastry shell. Pour in cream mixture. Bake 45 minutes Makes 6 servings. MICROWAVE DIRECTIONS: Prepare and bake pastry shell as directed above using glass microwave-safe pie plate. In 1-quart microwave-save bowl beat eggs, cream, milk, salt and tabasco sauce. Cook uncovered on high 1-1/2 to 2-1/2 minutes or until mixture is hot but has not begun to set. Sprinkle cheese evenly over bottom of pastry shell. Pour in hot egg mixture. Place in oven on inverted microwave-safe saucer. Cook uncovered on Medium (50% power) 8 minutes. Turn dish 1/2 turn. Continue to cook on Medium 7 to 10 minutes or until egg mixture is just set in center. Let stand 15 minutes before serving. MM-RECIPES@IDISCOVER.NET MEAL-MASTER RECIPES LIST SERVER MM-RECIPES DIGEST V3 #56 From the Meal Yields 6 Servings
Chocolate Spice Cake
Ingredients & Directions 3/4 c Sugar 1/2 ts Cinnamon 3 tb Shortening 1/2 ts Nutmeg 1/2 ts Lemon extract, if desired 1/4 ts Baking soda 1/2 ts Vanilla 1/4 ts Salt 2 Eggs 2 tb Chopped nuts 1 c Flour 1/3 c Buttermilk* 2 tb Unsweetened cocoa 2 ts Powdered sugar 1/2 ts Baking powder *To substitiute for buttermilk, use 1 teaspoon vinegar or lemon juice plus skim milk to make 1/3 cup. Heat oven to 350. Spray 9″ round cake pan with nonstick cooking spray; dust lightly with flour. In large bowl, beat sugar and shortening until well mixed. Add lemon extract, vanilla and eggs; beat 2 minutes at medium speed. Lightly spoon flour into measuring cup; level off. Add flour and remaining ingredients except powdered sugar. Beat at low speed until moistened; beat 2 minutes at medium speed. Pour into sprayed and floured pan. Bake 20-30 minutes until tootpick tests clean. Cool 10 minutes on wire rack. Using small strainer, sprinkle top of cake with powdered sugar. cool completely before serving. Per serving: 210 cal., 4g pro., 33g carb., 1g fiber, 8g fat, 53mg chol., 160mg sod., 80mg pot., 1 starch, 1 fruit and 1 1/2 fat exchanges. Fast and Healthy Jan/Feb 95 typed by Carolyn Shaw 1-95 Yields 8 servings
Johnny Appleseed Bread
Ingredients & Directions — 1 1/2 lb loaf: 1/2 c Apple juice –for Welbilt/DAK machines -add 3 TB juice 1/2 c Unsweetened applesauce 3 c Bread flour 1 1/2 ts Salt 1 1/2 tb Butter; or margarine 3 tb Brown sugar 1/2 c Granny Smith apple; -cored, peeled & chopped 1/4 c Raisins; optional 1/2 ts Ground cinnamon pn Ground nutmeg 1 1/2 ts Active dry yeast pn Grated nutmeg 1 1/2 ts Red Star brand Active dry yeast Place all ingredients in bread pan, select Light crust setting and press start. Allow to cool 1 hour before slicing. This recipe is found in “Bread Machine Magic” by Linda Rehberg and Lois Conway on page 94. Poster’s comments: I generally substitute applesauce for the margarine. This is a moist and chewy bread. A great snack bread. Sam, Zoji S-15 Yields 1 Servings
