Recipes Included On This Page Raisin, Banana And Apple Muffins Ranch Pretzels Rare Seared Yellowfin Tuna Roadside Potatoes Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Raisin, Banana And Apple Muffins Recipe By :Family Circle Tasty Low Fat Book Serving Size : 12 Preparation Time :0:00 Categories : Volume 4-9 Sep. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup chopped raisins -- (200g/6 1/2 oz) Boiling water to cover 1 cup wholemeal self raising flour -- (250 mL) 1 cup white self raising flour -- (250 mL) 1 teaspoon ground cinnamon -- (5 mL) 1/2 cup soft brown sugar -- (125 mL) 1/2 cup applesauce -- (125 mL) 1 egg 1 cup skim milk -- (250 mL) 2 tablespoons vegetable oil -- (30 mL) 1 banana -- mashed All the muffin recipes from this book are cooked in 200 degrees celcius ovens or for your guys over there (400 F/Gas 6), with a light spray of cooking oil in the muffin tins. Place 1 cup (200g/ 6 1/2 oz) chopped raisins in bowl, cover with boiling water. Set aside for 30 mins, then drain. Sift 1 cup wholemeal self raising flour (cake flour), 1 cup white self raising flour, 1 teaspoon ground cinnamon and 1/2 cup soft brown sugar into a large bowl. Mix 1/2 cup apple sauce, 1 egg, and 1 cup skim milk in a bowl. Stir in 2 tablespoons vegetable oil and a mashed banana. Stir the apple mixture and raisins into the flour with a large metal spoon until just combined. The mixture will look lumpy. Do not overmix. Spoon into the tin, sprinkle with 2 tablespoons rolled oats combined with 1 tablespoon soft brown sugar. Bake 20 mins or until cooked through. Leave in the tin for 5 mins before turning onto wire racks. Contributed by L.Wright lulu1964zulu@hotmail.com Source : Family Circle Tasty Low Fat Recipe Book MC format by Hallie. Contributed to the FareShare Gazette by Leanne; 27 September, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 50 Calories; 3g Fat (47.3% calories from fat); 1g Protein; 6g Carbohydrate; trace Dietary Fiber; 16mg Cholesterol; 16mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 1/2 Fat. * Exported from MasterCook * Ranch Pretzels Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Volume 4-9 Sep. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 bags pretzels (mini-twists -- (10 to 12 oz) or waffle) 1 Cup canola oil 1 package ranch dressing mix (dry) 1 teaspoon dill Empty the 3 bags of pretzels into a large bowl. Combine the ranch mix and dill. Dissolve with the vegetable oil. Pour over pretzels and stir until well coated. Stir every hour or so until oil seems to be absorbed. Cover the bowl of pretzels with paper towel and let stand overnight. This allows for the seasonings to soak into the pretzels. Store in airtight bag or container...will keep for years...well, maybe not that long!! Source: "Jan Beglin's recipe" S(MC formatting by): "bobbi744@acd.net" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1930 Calories; 218g Fat (99.8% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 2mg Sodium. Exchanges: 0 Vegetable; 43 1/2 Fat. NOTES : Bobbie's Note: I especially liked this with the waffle pretzels. They were extremely crisp. Contributed to the FareShare Gazette by Bobbie; 11 September, 2001. http://www.fareshare.net * Exported from MasterCook * Rare Seared Yellowfin Tuna Recipe By :Chefs Anne and David Gingrass Serving Size : 4 Preparation Time :0:00 Categories : Volume 4-9 Sep. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- SEARED TUNA 1 1/2 pounds Yellowfin tuna (sushi quality, trimmed all skin and dark meat) 1 tablespoon fresh ginger, minced 1 tablespoon Cracked black peppercorns 1 cup Instant potato flakes 1 tablespoon Olive oil Salt, to taste SAUCE 1 tablespoon Olive oil 1 Red bell pepper, medium size 1/3 Jalapeno pepper 4 Shallots 1 clove Garlic 1 1/2 head Star anise 1/2 stick Cinnamon 7 Szechuan peppercorns 5 Whole black peppercorns 1/4 cup Granulated sugar 1 1/2 Roma tomatoes 1 1/2 cups Chinese plum wine 2 1/2 cups sake GREEN BEANS 1 pound Green beans, blanched 2 cups Spinach leaves, washed 10 cloves Fresh garlic, peeled and minced finely 1/4 cup Dried shrimp, minced finely 1 tablespoon Jalapeno pepper, seeds removed and minced finely (about 1/2 pepper) 2 tablespoons Peanut oil Salt and pepper, to taste GARLIC CHIPS 1/2 bulb Elephant garlic 2 cups Peanut oil Salt and pepper, to taste BEANS Heat a saute pan over high heat and add the peanut oil. Add the beans and cook over high heat until the beans become sift and begin to wrinkle. Add the dried shrimp, garlic and jalapeno. Cook until the garlic begins to brown then add the spinach. Continue to cook until the spinach becomes soft and dry. Season to taste with salt. Reserve. SAUCE Heat the olive oil over medium-high heat and add the bell pepper, jalapeno, shallots, garlic and spices and cook until the vegetables become translucent and begin to brown. Add the sugar and cook until it caramelizes. Add the plum wine, sake and tomatoes and cook until the tomatoes break down. Strain through a very fine strainer and season to taste with salt and pepper. GARLIC CHIPS Peel the cloves of elephant garlic and blanch them in boiling water for about 2 minutes. Remove, cool and slice them very thinly. Heat the oil to about 350 F. and fry the garlic until golden brown and crispy. Remove to a paper towel to drain and season with salt and pepper. TUNA Cut the tuna into four thick steaks. Brush them lightly with olive oil then season them with salt. Combine the ginger, pepper and potato flakes and mix well. Roll the tuna steaks in the ginger mixture. Heat a suitable saute pan over high heat and add the olive oil. Place the tuna steaks in to the pan and cook for 30 seconds on all six sides then remove to a cutting board. Spoon one quarter of the beans into the center of each plate. Slice each tuna steak into four slices and arrange around the beans. Spoon the sauce around the plate and over the tuna and garnish with the garlic chips. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1215 Calories; 122g Fat (88.3% calories from fat); 4g Protein; 33g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 14mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 1/2 Vegetable; 24 1/2 Fat; 1 Other Carbohydrates. NOTES : Formatted in MasterCook Contributed to the FareShare Gazette by Art; 11 September, 2001. http://www.fareshare.net * Exported from MasterCook * Roadside Potatoes Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 4-9 Sep. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup milk 1 1/2 teaspoons flour 1 tablespoon salt 1 dash Tabasco 1 large onion -- diced Mix above well in blender to puree onion. 4 medium potatoes -- peeled 1/4 pound cheddar cheese Grate into the milk mixture. Bake in 8" greased pan at 350F for 1 hour, until golden. MC formatted by Hallie. Contributed to the FareShare Gazette by Judy; 16 September, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1048 Calories; 46g Fat (39.4% calories from fat); 48g Protein; 113g Carbohydrate; 10g Dietary Fiber; 152mg Cholesterol; 7252mg Sodium. Exchanges: 6 Grain(Starch); 4 Lean Meat; 1 1/2 Vegetable; 1 Non-Fat Milk; 6 1/2 Fat.

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