Recipes Included On This Page Banana-Nut Muffins Bread Salad With Tomatoes, Herbs, And Red Onions Bug Juice Bumbleberry Summer Pudding Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Banana-Nut Muffins Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 3-9, September 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour 3/4 cup granulated sugar 1 teaspoon baking soda 1/2 cup chopped pecans 1 teaspoon salt 2 large eggs -- beaten 1 1/2 cups mashed bananas [about 3 medium] **Honey-Ginger Sauce** [see recipe below] 1/2 cup plain yogurt 2 tablespoons mayonnaise 2 teaspoons honey 1/2 teaspoon ground ginger Position the rack in the center of the oven and preheat to 375F. Lightly grease or line with paper baking cups ten 2 3/4-inch muffin cups. In a large bowl, blend together the flour, sugar, baking soda, pecans and salt. In a medium bowl, beat together the eggs and bananas. Combine the two mixes, blending until the dry ingredients are just moistened. Spoon the batter into the prepared muffin cups, filling each about three-quarters full. Bake for 12 to 18 minutes or until the tops are golden brown and a cake tester or wooden toothpick inserted into the center of a muffin comes out clean. Cool in the pan on a wire rack for 5 to 7 minutes. Serve warm, or invert onto the rack to cool completely. Top with Honey-Ginger sauce. Honey-Ginger Sauce: In a small bowl, combine all of the sauce ingredients, blending until smooth. Cover and refrigerate until ready to serve. Makes about 2/3 cup. Contributed to the FareShare Gazette by Neris; 16 September, 2000. - - - - - - - - - - - - - - - - - - -   * Exported from MasterCook * Bread Salad With Tomatoes, Herbs, And Red Onions Recipe By :Julia Della Croce Serving Size : 4 Preparation Time :0:00 Categories : Volume 3-9, September 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound day-old coarse peasant bread or sturdy Italian-style bread, crusts removed, cut or torn into 1-inch 1 cubes (about 6 cups) 1/2 cup extra-virgin olive oil 3 tablespoons red wine vinegar 2 large vine-ripened tomatoes or 4 plum tomatoes seeded and cut into medium dice 1/2 red onion, sliced paper-thin 2 tablespoons torn fresh basil or mint leaves 2 teaspoons whole fresh oregano leaves 1 tablespoon minced fresh Italian parsley leaves 1/2 teaspoon salt 1/4 teaspoon ground black pepper Despite its most humble origins, this salad is delicious. The bread must be coarse peasant bread or any sturdy Italian-style bread. Other breads will not hold up to being dressed with oil and vinegar and combined with tomatoes, which are full of water. Also, don't use sweetened breads. If the tomatoes are ripe and the olive oil is particularly flavorful, you can omit the vinegar, moistening the bread with a tablespoon or two of water instead. Place bread cubes in shallow bowl. Mix oil, vinegar, tomatoes, onion, and half of herbs in medium bowl. Let stand for flavors to develop, about 10 minutes, then add to bread, along with remaining herbs, and toss well. Season with salt and pepper or to taste. If bread still seems dry, sprinkle 1 or 2 tablespoons water to re-hydrate it a bit. Serve. If sturdy bread is used, salad can be covered and set aside up to 2 hours. - - - - - - - - - - - - - - - - - - - Per serving: 241 Calories (kcal); 27g Total Fat; (98% calories from fat); trace Protein; 1g Carbohydrate; 0mg Cholesterol; 267mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates NOTES : Submitted by Art Guyer at The FareShare Gazette September 08, 2000   * Exported from MasterCook * Bug Juice Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Volume 3-9, September 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 20 ounces frozen strawberries -- defrosted [2 10-oz. packages] 6 ounces lemonade concentrate -- thawed [1 can] 1 quart ginger ale 2 cups raisins 6 gummy worms 1. Mix the strawberries and lemonade concentrate in a blender until smooth and thick. 2. Gradually add ginger ale. 3. Transfer the beverage to a punch bowl. Stir in any remaining ginger ale and the raisins. Place the gummy worms on the rim of the bowl for a swampy effect. Contributed to the FareShare Gazette by Neris; 28 September, 2000. MC formatted by Hallie. - - - - - - - - - - - - - - - - - - - Per serving: 164 Calories (kcal); trace Total Fat; (1% calories from fat); 1g Protein; 43g Carbohydrate; 0mg Cholesterol; 11mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 2 1/2 Fruit; 0 Fat; 1/2 Other Carbohydrates   * Exported from MasterCook * Bumbleberry Summer Pudding Recipe By :Edmonton Journal, 26 July 2000 Serving Size : 8 Preparation Time :0:00 Categories : Volume 3-9, September 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups saskatoons -- (500 ml) 1 cup blueberries -- (250 ml) 1/2 cup granulated sugar -- (125 ml) 3 cups raspberries -- (750mL) 3 cups sliced strawberries -- (750mL) 1 loaf egg bread 1 cup whipping cream -- (250 ml) whipped In a heavy saucepan, simmer saskatoons and blueberries just until sugar dissolves and juices run. Remove from heat; fold in raspberries and strawberries. Set aside. Trim all crusts from bread and cut into about 14 slices. Line an 8-cup (2-L) dome-shaped bowl with plastic wrap and then with bread slices, trimming to fit. Keep remaining bread for the top. Spoon in half the fruit and cover with layer of bread, trimmed to fit. Spoon in remaining fruit and cover with remaining bread, trimmed to fit. Cover with plastic wrap. Set a small plate on top and weight it down with a heavy can or a brick. Refrigerate at least 8 hours. To serve, unmold onto serving plate. Offer whipped cream or vanilla yogurt on the side. "Summer pudding is an English favourite, sometimes made with stale cake but much better with egg bread. As the name 'bumbleberry' indicates, use almost any berry you can find, including red currants and blackberries." From the Edmonton Journal; 26 July 2000. MC formatted and contributed to the FareShare Gazette by Hallie; 28 September 2000. - - - - - - - - - - - - - - - - - - - Per serving: 203 Calories (kcal); 12g Total Fat; (48% calories from fat); 2g Protein; 26g Carbohydrate; 41mg Cholesterol; 13mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 2 Fat; 1 Other Carbohydrates

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