Recipes Included On This Page Oat-Peach Muffins Oatmeal Cake Okinawan Sweet Fritters - Susan Slack Onion Toss (Carrots) Orange Saute (Carrots) Oven-Barbecued Beef Brisket Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Oat-Peach Muffins Recipe By : Betty Crocker New Choices Cookbook. Serving Size : 1 Preparation Time :0:00 Categories : Volume 2-4, Apr.'99 Breads - Quick Fruit Muffins Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup quick-cooking oats 1 cup nonfat buttermilk 1/4 cup packed brown sugar 1/4 cup vegetable oil 2 Tablespoons light molasses 1 teaspoon vanilla 2 egg whites OR 1/4 cup cholesterol-free egg product 1 1/4 cups all-purpose flour 1 1/2 teaspoons ground cinnamon 1 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon salt 1 cup chopped fresh -- frozen (thawed) or canned peaches Heat oven to 400deg. Spray bottoms only of 12 medium muffin cups, with nonstick cooking spray or line with paper baking cups. Mix oats and buttermilk in large bowl. Beat in brown sugar, oil, molasses, vanilla, and egg whites. Stir in remaining ingredients except peaches just until flour is moistened (batter will be lumpy). Fold in peaches. Divide batter evenly among muffin cups (cups will be full). Sprinkle with sugar if desired. Bake about 20 minutes or until golden brown. Immediately remove from pan. From Betty Crocker New Choices Cookbook. Posted on FareShare 4-99 by Robin Jepson GrassRats@aol.com - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Oatmeal Cake Recipe By : The New York Times Heritage Cookbook Serving Size : 14 Preparation Time :0:00 Categories : Cakes Desserts Volume 2-4, Apr.'99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- CAKE: 1 cup old-fashioned oats 1 1/2 cups boiling water 1/2 cup butter 1 cup light brown sugar 1 cup granulated sugar 2 eggs 1 teaspoon vanilla 1 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon cinnamon 1 1/2 cups flour TOPPING: 2 tablespoons butter 1/2 cup light brown sugar 1/3 cup evaporated milk 1 cup shredded coconut 1/2 cup chopped walnuts 1. Preheat the oven to 350 degrees. 2. To prepare cake, place the oats in a bowl and pour the water over. Set aside to cool. 3. Cream the butter and sugars together until very light and fluffy. Beat in the eggs, one at a time. 4. Stir in the vanilla, baking soda, salt, cinnamon, and cooled oatmeal mixture. Stir in the flour and turn the mixture into a lightly greased 9 x 13-inch baking pan. Bake 40 minutes, or until done. 5. Mix the topping ingredients together. Spread on a hot cake and return to the oven for 3 minutes. Serve warm. Posted on FareShare 4-99 by Summer3605@aol.com - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Okinawan Sweet Fritters - Susan Slack Recipe By : Japanese Cooking for the American Table Serving Size : 1 Preparation Time :0:00 Categories : Japanese Snacks Volume 2-4, Apr.'99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large egg 1/2 cup evaporated milk 1 cup all-purpose flour 1 teaspoon baking powder 1/8 teaspoon salt 1/3 cup light brown sugar 1/4 teaspoon ground cinnamon 1/3 cup Japanese bean paste -- chunky or smooth 6 cups peanut oil OR vegetable oil 1/4 cup sugar -- (optional) In a small bowl, combine egg and milk. In a medium bowl, sift together flour, baking powder, salt, brown sugar and cinnamon. Add the egg and milk to the flour mixture; stir until blended. Stir in bean paste. In a wok or shallow pan, heat oil to 350 F (175C). Drop batter into the hot oil by the tablespoonful. Fry fritters 3 to 5 minutes, turning often to brown evenly. Cut open one fritter to be sure the batter is cooked inside. Roll hot fritters in sugar or serve plain. Makes about 12 fritters. These wonderful fritters seemed to be the specialty of every obaasan, those incorrigible little grandmothers who are the darlings of their families. The nutritious red bean paste keeps this sweet snack soft and moist. Source: Japanese Cooking for the American Table, copyright 1996, Susan Fuller Slack. Preparation/cooking time: 15 minutes Servings: 12 fritters Recipe courtesy of Susan Fuller Slack, from the book Japanese Cooking for the American Table: HP Books, published by the Berkley Publishing Group, New York, New York. Copyright 1996. Recipe at http://www.bento.com/tr-frit.html Posted to FareShare 4/99 by JoAnn Pellegrino gigimfg@ix.netcom.com - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Onion Toss (Carrots) Recipe By : Quickies Chatelaine Food Express Serving Size : 6 Preparation Time :0:00 Categories : Vegetables Volume 2-4, Apr.'99 Side Dishes Carrots Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups carrots -- sliced 1 tablespoon butter 2 green onions -- sliced 1/4 teaspoon mace Cook sliced carrots until tender-crisp, 5 minutes. Drain and toss with butter, green onions, and mace. Serves 6. From http://www.cook-book.com Quickies Chatelaine Food Express by Monda Rosenberg Publisher: McClelland and Stewart Inc. ISBN: 077-1075928 Price: $24.99 Posted to FareShare 4/99 by JoAnn Pellegrino gigimfg@ix.netcom.com - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Orange Saute (Carrots) Recipe By : Quickies Chatelaine Food Express Serving Size : 2 Preparation Time :0:00 Categories : Vegetables Volume 2-4, Apr.'99 Side Dishes Carrots Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups carrots -- grated 1/2 cup orange juice 1 tablespoon butter 1 tablespoon brown sugar 1/4 cup golden raisins Cook grated carrots in orange juice, butter, brown sugar and raisins, uncovered, until most of the liquid evaporates. Stir often. Serves 2. From http://www.cook-book.com Quickies Chatelaine Food Express by Monda Rosenberg Publisher: McClelland and Stewart Inc. ISBN: 077-1075928 Price: $24.99 Posted to FareShare 4/99 by JoAnn Pellegrino gigimfg@ix.netcom.com - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Oven-Barbecued Beef Brisket Recipe By : Better Homes and Gardens New Cookbook Serving Size : 10 Preparation Time :0:00 Categories : Beef Volume 2-4, Apr.'99 Main Dishes Onions Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 1/2 pounds beef brisket 3/4 cup water 1 medium onion -- chopped 3 tablespoons Worcestershire sauce 2 tablespoons cider vinegar or white wine vinegar 1 tablespoon chili powder 1 teaspoon instant beef bouillon granules 1/8 teaspoon ground red pepper 2 cloves garlic -- minced 1/2 cup ketchup 2 tablespoons brown sugar 1 tablespoon all-purpose flour 1. Trim fat from meat. Place meat in a 13 x 9 x 2-inch baking pan. Stir together water, onion, Worcestershire sauce, vinegar, chili powder, bouillon granules, red pepper, and garlic. Pour over meat. Cover with foil. Bake in a 325 degree oven about 3 hours, or till tender, turning once. Remove meat, reserving juices. Thinly slice meat. Place on a serving platter. Keep warm. 2. For sauce, measure juices; skim fat. If necessary, add enough water to equal 3/4 cup. In a saucepan, stir together ketchup, brown sugar, and flour. Stir in reserved juices. Cook and stir over medium heat till thickened and bubbly. Cook and stir for 1 minute more. Serve with meat. Posted on FareShare 4-99 by Faith Cook1Read@aol.com - - - - - - - - - - - - - - - - - -

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