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11-13-2002
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Maggie Blackwell
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Nov 13, 2002 06:19 PST
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~*~ SHOPPING LINKS ~*~
If you want to help the Mags because she sends some recipes
your way, here's a way to do it with NO cost to you! Sign up!
I found a Dell laptop Notebook computer for UNDER $200 here!
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IN THIS ISSUE:
MAGGIE'S WORLD - Crisp cool weather for my days off
RAMBLINGS - Dear Santa
HAVE SOMETHING TO SAY?
DID YOU KNOW ? - Cool Freezer Tips
BIRTHDAY BABIES
READER REQUESTS - Sweet & Sour Sauce for Donanne
CRAZY CORNER - Quite a crazy bunch today!
TODAY'S MENU - Soup for Supper - For Two
YOUR FAVORITES - A culinary trip worth taking
HEART HEALTHY - Carrot & Banana Muffins
COOKING FOR TWO - Tuna With Onion Cream
FREE SUBSCRIBER ADS
~*~ MAGGIE'S WORLD ~*~
OMG it is a gorgeous day. Even after having worked all
night, I am raring to go. It is clear and cool outside.
Much too nice to sleep away. I hope your weather is
good and that you have time to enjoy it.
We've got a great issue for you today. LOTS of super
recipes and some pretty funny stuff to boot. I love the
things you send my way. Have I told you lately just how
much I appreciate you? Well...I do.
I have room for more recipes, my friends. They're like
money...you can never have too much. There's a lot of
you who do a wonderful job for the a2z family by regularly
sharing your recipes. Others will submit to the weekly theme
only (which is great!). If you enjoy this newsletter, please
remember that it is so good because others take the time to
share. No recipe is "too simple" or "too ordinary" to post.
I hear from some of you who feel that your recipes would
not be appreciated here. Believe me (and remember this!)...
if it is a recipe that YOU enjoy, you can bet your bippy
there's PLENTY of folks who would also enjoy it. Some of
MY favorite recipes came off the back of a Bisquick box or
a soup can label. We're simple folks here. We believe in
using such things, lol. I hope you'll be a contributor.
Don't forget about this week's Theme: Simple To Fix Recipes.
I have a batch of personal favorites to share with you, too.
Send your submissions to: a2zre-@fastmail.fm
Subject: Simple To Fix Recipes
In the shopping links, there's one for Bargain.com. If you
want to give the Mags a little something for her efforts, just
sign up for one FREE month. There is NO cost or obligation.
Period. I mention this is because I receive compensation
for introducing you to the concept. Bargain.com is a great site
and they're so sure you'll stay on that they'll pay me whether
you do or not. If even HALF of you were to sign up...it would
net me enough to cover some expenses for a web site and list
server. No more Topica foibles. All you need to remember is
to use the link provided. It has my special code that tells them
that you saw it here. It's up to you. Just thought you'd like
to know how you can help without spending a penny. If you do
not wish to provide credit card information over the internet,
then feel free not to participate. If you order via internet,
with Christmas just around the corner, this is a GREAT idea.
Thanks, either way you choose!
~*~ RAMBLINGS ~*~
From Johnny, LA...
This is to all you moms out there............
Dear Santa,
I've been a good mom all year. I've fed, cleaned, and cuddled my two
children on demand, visited the doctor's office more than my doctor,
sold 62
cases of candy bars to raise money to plant a shade tree on the
school playground, and figured out how to attach nine patches onto my
daughter's Girl Scout sash with staples and a glue gun. I was hoping you
could spread my list out over several Christmases, since I had to write
this
letter with my son's red crayon on the back of a receipt in the laundry
room
between cycles, and who knows when I'll find anymore free time in the
next
18 years.
Here are my Christmas wishes: I'd like a pair of legs that don't ache
after a day of chasing kids (in any color, except purple, which I
already have) and arms that don't flap in the breeze, but are strong
enough
to carry a screaming toddler out of the candy aisle in the grocery
store.
I'd also like a waist, since I lost mine somewhere in the seventh month
of my last pregnancy. If you're hauling big ticket items this year, I'd
like a car with fingerprint resistant windows and a radio that only
plays adult music; a television that doesn't broadcast any programs
containing talking animals; and a refrigerator with a secret compartment
behind the crisper where I can hide to talk on the phone.
On the practical side, I could use a talking daughter doll that says,
"Yes, Mommy" to boost my parental confidence, along with one
potty-trained toddler, two kids who don't fight, and three pairs of
jeans
that will zip all the way up without the use of power tools. I could
also
use a recording of Tibetan monks chanting, "Don't eat in the living
room"
and "Take your hands off your brother," because my voice seems to be
just
out of my children's hearing range and can only be heard by the dog. And
please don't forget the Playdoh Travel Pack, the stocking stuffer this
year
for mothers of preschoolers. It comes in three fluorescent colors and is
guaranteed to crumble on any carpet making the In-laws' house seem just
like
mine.
If it's too late to find any of these products, I'd settle for enough
time to brush my teeth and comb my hair in the same morning, or the
luxury
of eating food warmer than room temperature without it being served in a
Styrofoam container. If you don't mind, I could also use a few Christmas
miracles to brighten the holiday season. Would it be too much trouble to
declare ketchup a vegetable? It will clear my conscience immensely. It
would
be helpful if you could coerce my children to help around the house
without
demanding payment as if they were the bosses of an organized crime
family;
or if my toddler didn't look so cute sneaking downstairs to eat
contraband
ice cream in his pajamas at midnight.
Well, Santa, the buzzer on the dryer is ringing and my son saw my feet
under the laundry room door. I think he wants his crayon back. Have a
safe trip and remember to leave your wet boots by the chimney and come
in and dry off by the fire so you don't catch cold. Help yourself to
cookies on the table, but don't eat too many or leave crumbs on the
carpet.
Yours Always,
Mom
PS--One more thing...You can cancel all my requests if you can keep my
children young enough to believe in you.
~*~ HAVE SOMETHING TO SAY? ~*~
Within reason (of course) this section is for you to "vent"
and tell the rest of the membership how you feel. I will post
just about anything that is NOT unkind to the group.
~*~ DID YOU KNOW ? ~*~
From Larry, Ontario, Canada...
COOL FREEZER TIPS
The ideal freezer temperature is 0° F. If ice
cream stays very firm, the temperature is
about right.
Freeze foods in single-serving portions for
quick thawing and heating.
Label all frozen foods, including the date.
As a rule, the better something is wrapped,
the longer it will keep in the freezer. Place
foods in airtight containers or wrap tightly.
Leave room for expansion in jars or cartons.
Thaw frozen foods in the refrigerator.
Don't refreeze foods (although it is okay to
thaw raw meat, cook it, and then freeze it,
since cooking changes the enzymes allowing
you to refreeze safely.
Don't freeze foods containing gelatin or may0n-
naise. Also it is not recommended that hard-
cooked eggs be frozen (because the whites be-
come rubbery). Don't freeze lettuce and other
greens, cake batter, cream fillings, puddings and
custards, milk, sour cream and potato salad.
Cool foods at room temperature before freezing.
Don't put hot foods in the freezer.
~*~ BIRTHDAY BABIES ~*~
Admit it or not...everyone was born.
Let us share your special day with you!
Send me your name, month/day of birth, your location and what type
of recipe you want the Mags to whip up for you. Email it to:
maggiebl-@hotmail.com
(PLEASE use "Birthday" as subject.)
~*~ READER REQUESTS ~*~
Sweet & Sour Sauce replies for Donanne.
For this one, our thanks to Joyce...
"This is from a very old Oriental cook book I have.
This is the only recipe for sweet and sour sauce. I
hope it helps you. Joyce R. NJ"
Sweet And Sour Pork
1 lb. pork, cut in 1-inch cubes
2 tablespoons sugar
1 tablespoon soy sauce
1 egg, beaten
1/2 cup cornstarch
Fat for deep frying
1 minced garlic clove
1 chopped onion
1 green pepper, cot julienne
2 teaspoons sliced ginger root
1 teaspoon salt
3 tablespoons vinegar
1/2 cup water
Toss the pork with 1 teaspoon sugar and the soy sauce.
Let stand 10 minutes.Dip in the egg and roll in the
cornstarch.(reserving 1 tablespoon). Let stand until
cornstarch is absorbed. Heat the fat to 360 degrees
and fry the pork in it until browned, about 10
minutes. Drain.
Heat 2 tablespoons of the fat in a skillet; saute
the garlic,onion,green pepper,carrot, and ginger for 2
minutes. Mix together the remaining
sugar,cornstarch,salt,vinegar, and water. Add to the
vegetables, stirring steadily to the boiling point.
Add pork; cook over low heat 3 minutes. Serves 3-4
From Jessica, Corfu, Greece comes these:
CHERRY CHEESE DIP
1/2 c. cream cheese (softened)
20 lg. pitted cherries
1 tbsp. powdered sugar
1 tsp. cherry or orange liqueur
Combine in blender. Serve with fresh fruit.
AND
CHINESE RESTAURANT-LIKE SWEET AND SOUR SAUCE
1/4 c. white sugar
1/4 c. red wine vinegar
4 tbsp. tomato juice (or catsup)
1/2 tsp. chili paste with garlic
1/2 tsp. salt
1/4 c. water
2 tbsp. pineapple juice
1 tbsp. soy sauce
4 thin slices ginger, grated
Heat all ingredients. Thicken with 2 tablespoons cornstarch and cold
water.
POLYNESIAN-LIKE SWEET AND SOUR SAUCE
1/2 c. water
1 c. white vinegar
1 c. sugar
2 tsp. red food coloring, if desired
2 tbsp. cornstarch
2 tbsp. water
1/2 c. diced green pepper
1/2 c. diced onion
1/2 c. diced pineapple
Combine water, vinegar, sugar and food coloring in a saucepan. Bring to
boil. Dissolve cornstarch in water and stir into mixture with a whisk.
Cook and stir for 5 minutes. Add pepper, onion and pineapple. Serve on
shrimp, chicken or pork. Refrigerate unused portion.
two more cherry recipes:
SWEET AND SOUR CHERRY SAUCE
1 c Sour Cherries; pitted and pureed
1 tb Sugar; or honey, to taste
1 tb Vinegar
1/2 ts Cinnamon
1/2 ts Cloves, Ground
1 ts Lemon Rind, grated
Combine cherries, sugar, vinegar, cinnamon and lemon rind and bring to a
boil. Lower heat and cook 5 mins. Add a little water to thin, if
desired.
http://www.justfruitrecipes.com/cherry/cherr157.shtml
SPICY CHERRY SAUCE
3 cups pitted Northwest fresh sweet cherries
1/2 cup each water and dry white wine
1/4 cup chopped onion
2 tablespoons each honey and lemon juice
1 small clove garlic, minced
1 teaspoon grated lemon peel
1/4 teaspoon crushed dried red chiles
1/2 teaspoon salt
Combine all ingredients in heavy saucepan; bring to boil. Reduce heat
and
simmer, uncovered, 30 minutes or until mixture thickens; stir
frequently.
Makes 1-2/3 cups. Nutritional Analysis Per Serving: 104 Cal., 1.3 g
pro.,
1.0 g fat (7% Cal. from fat), 22.0 g carb., 0 mg chol., l.5 g fiber and
154
mg sodium. Serving Tip: Serve on baked chicken or fish.
http://www.nwcherries.com/spicy.html
My thanks to Joyce and Jessica!
~Mags~
Send your requests or replies to a request to:
a2zre-@fastmail.fm
(PLEASE use "Recipe Request" as subject.)
~*~ CRAZY CORNER ~*~
Welcome to the crazy corner of the world (mine, any way).
I'll give you the usual warning: "This section may be hazardous
to your sanity. It also may contain some graphic language.
Brief nudity." OK, I lied about the nudity...
From Margo...
Butt Prints In The Sand!
Just after the maid had been fired, she took
five dollars from her purse and threw it to
Fido, the family dog. When asked why by her
former employer, she answered:
"I never forget a friend. This was for
helping me clean the dishes!"
From Toots, PA...
Are you tired of the mushy "friendship" poems that always sound good but
never actually come close to reality? Well, here is a "friendship" poem
that really speaks to true friendship and truth itself.
Friend,
When you are sad..... I will help you plot revenge against the sorry
bastard who made you sad.
When you are blue..... I'll try to dislodge whatever is choking you.
When you smile...... I'll know you finally got laid.
When you are scared..... I will rag you about it every chance I get.
When you are worried..... I will tell you horrible stories about how
much worse it could be and to quit whining.
When you are confused..... I will use little words to explain it to
your dumb ass.
When you are sick..... stay away from me until you're well again. I
don't want whatever you have.
When you fall...... I will point and laugh at your clumsy ass.
This is my oath.....I pledge 'till the end. Why you may ask? Because
you're my friend!
Send this poem to ten of your closest friends, or else you will have
bad luck and go to hell, and be depressed because you realize you only
have 2 friends, and one
of them is not speaking to you right now anyway!
P.S.
A friend will help you move.
A really good friend will help you move a body
From Larry, Ontario, Canada...
(...and, yes I DID post it, Larry! With some modifications,
of course...like NO ONE on this list would know what vowels
actually are being replaced with '*' LOL ~Mags~)
Women believe if a pet cat strays, it's because of a lack
of affection at home.
Women believe if a pet dog strays, it's because of a lack
of affection at home.
Women believe if a woman strays, it's because of a lack of
affection at home.
Women believe if a man strays, it's because men are scum-
sucking, f*cking *ssholes!
Send your funnies to: maggiebl-@hotmail.com
(PLEASE use "Humor" as subject.)
~*~ TODAY'S MENU ~*~
I love men. If this is news to you then I guess I
should welcome you as a new subscriber, lol. Today,
our menu is thanks to a man most dear to me. Yes,
Larry from Ontario has done it again. I hope Santa
is VERY good to Larry as he's been a VERY good boy
this year. Enjoy!
OUR MENU: SOUP FOR SUPPER
(For Two)
ITALIAN VEAL & VEGETABLE SOUP
SHALLOT BRUSCHETTA
LEMON & ANISE SUGAR TWISTS
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ITALIAN VEAL & VEGETABLE SOUP
1/4 ounce dried porcini mush-
rooms
1/2 cup hot water
1/2 large onion, coarsely
chopped
3 slices bacon, coarsely
chopped
1/2 teaspoon fennel seeds
2 veal shanks (about 1 pound)
trimmed, meat cut into
1-inch cubes, bones reserved
flour
1 tablespoon tomato paste
1 cup canned low-sodium
chicken broth
1/2 cup dry white wine
1 large carrot, peeled, cut
diagonally into 1/2-
inch-thick rounds
2 large garlic cloves, crushed
1 bay leaf
1/2 teaspoon dried thyme,
crumbled
1/2 28-ounce jar whole Italian
plum tomatoes
1 small zucchini, halved, length-
wise, cut into 1/4-inch-
thick pieces
1 yellow crookneck squash,
halved lengthwise, cut
into 1/2-inch-thick pieces
minced fresh parsley
Soak mushrooms in 1/2 cup hot water until soft,
about 30 minutes. Drain
Cook onion, bacon and fennel seeds in heavy 4-
to 5-quart Dutch oven over medium heat 5 min-
utes. stirring occasionally. Push onion mixture
to one side. Season veal meat with salt and pep-
per. Dredge in flour. Add to Dutch oven and
cook until brown, stirring often, about 8 minutes.
Add tomato paste and stir entire mixture 1 min-
ute. Add mushrooms, veal bones, broth, wine,
carrot, garlic, bay leaf and thyme. Add tomatoes
and their juices. breaking up tomatoes slightly
with spoon. Bring to boil. Reduce heat and sim-
mer until veal is tender and soup thickens, stir-
ring occasionally, about 1 hour, 10 minutes.
(Can be prepared 1 day ahead. Cover and chill.)
Remove bones and bay leaf. Bring soup to sim-
mer. Add zucchini and squash to soup and sim-
mer until just tender, about 8 minutes. Season
with salt and pepper. Ladle soup into bowls.
Sprinkle with parsley.
SHALLOT BRUSCHETTA
3 tablespoons olive oil
5 large shallots, or green
onions, thinly sliced
4 3x5-inch slices French
bread
grated Romano cheese
Preheat broiler. Heat oil in heavy skillet over
medium heat. Add shallots and sauté until
tender, stirring frequently, about a 5 minutes.
Broil 1 side of bread until toasted. Spread
shallot mixture on second side of bread.
Sprinkle generously with pepper and cheese.
Broil until beginning to brown.
Serve immediately.
LEMON & ANISE SUGAR TWISTS
sugar
1 sheet frozen puff pastry (half
of 17 1/2 ounce package)
thawed
1 egg beaten with 1 teaspoon
milk (glaze)
3 tablespoons sugar
1 teaspoon grated lemon peel
2 teaspoons aniseed
Preheat oven to 350 degrees. Sprinkle work
surface with sugar. Set pastry atop sugar and
roll out to thickness of 1/8 inch. Brush with
egg glaze. Combine 1 tablespoon sugar and
lemon peel in small bowl. Sprinkle over pas-
try. Sprinkle with aniseed. Cut pastry cross-
wise into 1-inch-wide strips. Pick up each
pastry strip, twist several times and place on
an ungreased cookie sheet, pressing ends on-
to sheet. Bake until golden brown and crisp,
about 20 minutes. Cool pastry on wire rack.
Twists are delicious on their own or served
with fresh fruit.
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~*~ YOUR FAVORITES ~*~
These are recipes that you have sent in to share with us.
Please do not submit recipes from other newsletter or
ezine collections! They work hard and deserve credit.
Where possible, I have provided the submitter's name
and state. If you do NOT wish for your name to be used,
please specify when you submit.
Send recipes to: a2zre-@fastmail.fm
(PLEASE use "recipes" as subject.)
PLEASE, PLEASE, PLEASE!
Send me your name and state/location with EACH submission.
I have many duplicate names and simply cannot keep track
of which Tom, Suzie or Penelope sent which nor recognize
you by your email address alone.
ENCHILADAS POBLANAS
(from Puebla State in Mexico)
4 servings. Preparation time: 30'
~Sent in by: Raquel Alcantar, Mexico
2 tablespoons vegetable oil
1 clove of garlic
1/ 4 medium onion (sliced)
3 chiles poblanos (roasted, peeled and deveined)
2 cups of water (less or more water as you prefer)
1 teaspoon of maggi-chicken consomme
1 can sour cream
12 corn tortillas fried in hot oil
1 chicken breast cooked and crumbled
1/ 4 medium onion chopped
100 gramos fresh cheese, grated
Heat the oil and fry the garlic, slices onion and green chili, add
water.
Season with chicken boullion and let boil for 5 minutes.
Blend the mixture with the cream, pour in a skillet and heat in low heat
for a few. Fill "tortillas" with chicken, fold and pour the chili
mixture over; sprinkle chopped onion and grated cheese at the top.
ONION HAYSTACK
Serves 8
~Sent in by: Johnny, LA
Onion Rings:
2 large yellow onions
1 c buttermilk complete pancake and waffle mix
1 c sparkling water
2 T chili powder
1/2 t salt
24 oz bottle vegetable oil
~Dipping Sauce~
1-1/2 c sour cream
1.25 oz pkg taco seasoning mix
Cut onions into very thin slices; separate into rings.
In medium bowl, combine pancake mix, sparkling water, chili powder
and salt; beat until smooth.
In large saucepan or deep fat fryer, heat oil to 375°. Stir onions
into batter. With 2 forks, lift onions from batter in small
portions. Drop into hot oil just until sufrace of oil is covered
with onions; fry 1-2 min or until crisp and browned. Remove onions
from hot oil; drain on paper towels. Repeat with remaining onions.
Place fried onions on ungreased cookie sheet. Cover; refrigerate.
In small bowl, combine sour cream and taco seasoning mix; blend
well. Cover; refrigerate.
Before serving, heat oven to 375°. Bake 10 min or until crisp.
Stack onion rings on serving platter; serve with dipping sauce.
BUTTER SPRITZ COOKIES
Yield: 60 cookies
~Sent in by: Vicki, Sarasota, FL
1/2 lb butter or margarine
1/4 lb powder sugar
Vanilla to taste approx. 2 Tablespoons
1 lemon zest
2 eggs
1 egg yolk
3/4 lb flour
2 oz cornstarch
Mix all ingredients. Using a pastry bag with a star tip pipe cookies in
the shape of an "S" onto a sheet pan covered with parchment paper. Bake
at 350 F for approximately 10 minutes.
Cookies may be dipped halfway into melted chocolate or filled with jam
or truffle cream.
CHICKEN FAJITA POTATOES
Serves 4
~Sent in by: Pat Collins, LA
4 large baking potatoes
1 medium-size red or green bell pepper, chopped
2 T. butter or margarine, melted
1 T. taco seasoning mix
1 1/2 cups shredded cooked chicken breast, (about 6 oz.)
1/2 cup shredded Cheddar cheese
1/2 cup shredded Monterey Jack cheese
1 (2 1/4-oz) can sliced ripe olives, drained
1 cup salsa
Sour cream (optional)
Guacamole (optional)
Salsa ( optional)
SCRUB potatoes; pat dry. Wrap in aluminum foil, and bake at 400
degreees for 1 hour or until tender. Cook pepper and onion in butter in
a medium saucepan until tender. Add taco seasoning mix. Cook 1 minute,
stirring constantly; remove from heat. Stir in chicken, cheeses,
olives, and chiles.
CUT a lengthwise slit in tip of each baked potato. Press each potato
open. Spoon chicken mixture into potatoes. Spoon 1/4 cup salsa over
chicken mixture. If desired, serve with sour cream, guacamole, and
additional salsa.
MANZO ALLA MODA
(Beef ŕ la mode)
Serves 6 - 8
~Sent in by: Larry, Ontario, Canada
4 pound sirloin or eye
of the round
2 large carrots, diced
1 tablespoon chopped
parsley
2 large onions, sliced
2 tablespoons olive oil
1 clove
2 ounces butter
1 cup burgundy
3 tablespoons tomato
paste
2 cups hot water
salt and pepper
Heat olive oil and butter in deep pot. When very
hot, brown meat quickly on all sides, about 15
minutes; add onions, carrots, parsley and clove.
Cook for 5 minutes; stir. Dissolve tomato paste
in 1 cup hot water; add. Season to taste. Cover;
cook over low heat for 1 1/4 hours. Turn meat
frequently to prevent scorching.
Add burgundy; cook for 15 minutes longer. Grad-
ually add balance of water; cover and simmer 15
minutes more or until meat is very tender. Slice
and serve hot with sauce.
BREAKFAST BURRITOS
~Sent in by: Johnny, LA
20 large flour tortillas
12 eggs -- beaten
2 cups shredded cheese -- your favorite
salt and pepper to taste
Options (use one or more of these):
1 pound bulk sausage or bacon -- cooked and crumbled
2 cups diced ham
1 onion, chopped and cooked
1 green pepper, chopped and cooked
1 1/2 cups chopped mushrooms, sauteed
2 cups hashed brown potatoes -- browned
1 cup salsa
Beat eggs in a large bowl. Add the cheese, salt and
pepper and stir in any combination of the optional
ingredients. Pour egg mixture into a large skillet
(or do it in two batches) and scramble over medium
high heat until eggs are just cooked. Remove from heat.
Warm tortillas according to package directions so they
are soft enough to roll. I usually microwave 4 at a
time on a plate covered with a wet paper towel. Place
several spoonfuls of egg mixture along center of tortilla
and roll up burrito style. Wrap each burrito individually
in wax paper and place all wrapped burritos in a large
freezer bag. Store in the freezer.
To serve: Place burrito in its wax paper wrapping in the
microwave and cook on the defrost setting for about
2 1/2 minutes, until hot. Makes 20 burritos.
PEACH BAVARIAN
~Sent in by: Vida, OH
16 oz. can sliced peaches ,drain and reserve juice
Chop fruit fine and add water to juice to make 1 cup
Dissolve 1 pkg. peach Jello in 1/2 cup boiling water
Add 1/4 cup sugar and stir to melt
Stir in juice and water mixture
Chill until slightly thickened
Add 1 tsp almond extract
1 (8 oz.) carton coolwhip
Fold in peaches and pour into 6 cup oiled mold
Chill 4 hours or overnight
Other Combinations
Apricots----apricot or lemon Jello
Mandarin Oranges------orange Jello
Pears-----lime or lemon Jello
Strawberries---strawberry Jello (May need a little extra sugar depending
on sweetness of berries )
Use your own Ideas !!
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~*~ HEART HEALTHY (HH) ~*~
This section is a little gift from my heart to yours! While
not completely free of fat, cholesterol and calories, they
should make your daily chore of eating more wisely just
a little bit easier and a whole lot tastier!
CARROT & BANANA MUFFINS
~Sent in by: Larry, Ontario, Canada
1 1/2 cups raisins
1 1/2 cup white flour
1 cup oat bran
1/2 cup toasted wheat germ
2 teaspoons ground cinnamon
1/4 teaspoon ground allspice
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
4 large egg whites
1 cup packed brown sugar
1 cup mashed bananas (2
medium bananas)
1/2 cup low-fat milk
1/4 cup canola oil
1 treaspoon pure vanilla
extract
2 cups grated carrots (4
medium carrots)
1/3 cup chopped walnuts
Preheat oven to 400 degrees. Lightly oil 18 muffin
cups, or insert paper baking cups.
In a small bowl, cover raisins with hot water; let
soak for 5 minutes. Drain and set aside.
In a large mixing bowl, whisk flour, oat bran, wheat
germ, cinnamon, allspice, baking powder, baking soda
and salt; set aside
In a medium bowl, whisk egg whites until frothy. Add
brown sugar and whisk until it has dissolved. Mix in
bananas, milk, oil and vanilla.
Make a well in the center of the dry ingredients. Add
the wet ingredients; stir with a rubber spatula just to
moisten the dry ingredients. Gently stir in carrots and
the drained raisins.
Spoon the batter into the prepared muffin cups and
sprinkle with nuts. Bake 15 to 20 minutes, or until
the tops spring back when touched lightly. Cool on
wire rack.
Makes 18 muffins.
Per muffin:
Calories: 210
Protein: 5g
Fat: 5g
Saturated: 0.5g
Carbohydrates: 40g
Sodium: 140mg
Cholesterol: 0mg
Fiber: 3g
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~*~ COOKING FOR TWO ~*~
This section provides some recipes for those who cook for
two. Not many recipes are mindful of the need to have it
"scaled down" for you. I hope this helps.
TUNA WITH ONION CREAM
~Sent in by: Larry, Ontario, Canada
1 tablespoon peanut oil
1/2 cup chopped onion
1 garlic clove, minced
1 cup dry white wine
6 tablespoons whipping
cream
1/2 cup fish stock or
bottled clam juice
2 1/2-inch-thick tuna steaks
(about 8 ounces each)
Heat oil in heavy small saucepan over medium heat.
Add onion and garlic. Sauté until translucent, about
5 minutes. Add wine and increase heat to high. Cook
until liquid is reduced to 2 tablespoons, stirring oc-
casionally, about 8 minutes. Add whipping cream and
fish stock. Cook until slightly thickened, about 4 min-
utes. Season with salt and pepper. (Sauce may be
prepared 1 day ahead. Cover and refrigerate. Heat
gently over low heat before continuing.)
Prepare barbecue (medium-high heat) or preheat
broiler. Season tuna generously with salt and pepper.
Arrange on grill. Cook, turning once, about 8 min-
utes for grill and 6 minutes for broiler. Transfer to
plates. Pour sauce over tuna and serve.
Enjoy!
Maggie
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