PRODIGY(R) interactive personal service 12/10/92 3:01 PM FOOD AND WINE CLUB TOPIC: APPETIZERS TIME: 12/09 9:36 AM TO: LOUIS WELSH (NNKF70A) FROM: LISA HLAVATY (FDGN81A) SUBJECT: APPETIZERS Hi Louis, Here is one you might like.... ---------- Recipe via Meal-Master (tm) v7.00 (*P) Title: Garlicky Gilroy Chicken Wings Categories: Appetizers, Poultry Servings: 6 -------------------LISA HLAVATY FDGN81A------------------- 2 lb Chicken wings 3 Heads fresh garlic;separated Into cloves and peeled 1 c Plus 1 T. olive oil;divided 15 Drops tabasco pepper sauce 1 c Grated parmesan cheese 1 c Italian style bread crumbs 1 ts Black pepper Preheat oven to 375. Disjoint chicken wings, removing tips. Rinse wings; pat dry. Place garlic, 1 cup oil and pepper sauce in food processor or blender container; cover and process until smooth. Pour garlic mixture into small bowl. Combine cheese, bread crumbs and black pepper in shallow dish. Dip wings into garlic mixture, then roll, one at a time, in crumb mixture until thoroughly coated. Brush shallow nonstick pan with remaining 1 T. oil; arrange wings in a single layer. Drizzle remaining garlic mixture over wings; sprinkle with remaining crumb mixture. Bake 45 to 60 minutes or until brown and crisp. Garnish as desired. Source: 1st palace winner in the Great Garlic Recipe Contest. ----- 12/09 08:52 am : My very best to you, Lisa PRODIGY(R) interactive personal service 12/10/92 4:07 PM FOOD AND WINE CLUB TOPIC: BREADS AND PIZZA TIME: 12/06 4:33 PM TO: VIRGINIA B SAUER (NNMH30A) FROM: BETH KATCHER (BRTG26A) SUBJECT: CRAN-APPLESAUCE BRD Here's the recipe as I downloaded it. I skipped the first 2t of yeast. ---------- Recipe via Meal-Master (tm) v7.01 (*P) Title: CRANBERRY APPLESAUCE BREAD Categories: Breadmaker, Holiday, Brunch, Fruits Servings: 16 2 ts Yeast 1 1/3 c Cranapple sauce 2 tb Margarine 1 tb Sugar 1 ts Salt 3 c Bread flour 2 1/2 ts Yeast ----------------------CRANAPPLESAUCE---------------------- 1 1/4 c Cranberries 4 Golden delicious apples* 1 ts Ginger root 1/4 ts Cinnamom 1/2 ts Grated zest of lemon 1/2 c Sugar + 2 tb Water Put all in machine sweet bread cycle if you have it. CRANAPPlESAUCE *peeled and diced (1/2 inch) put water and sugar in a lg heavy saucepan and place over high heat. Cook stirring until sugar is dissolved. Add apples cover stir frequently cook 5 minutes then add cranberries cook 15 to 20 minutes till cranberries pop and apples are soft then mash with potato masher will still be slightly lumpy add spices and zest cook another 5 minutes for flavor to blend. Cool for putting in the bread, sauce will keep in fridge for 3 days makes 3 cups also can be served warm with dinner FROM: DIANA LEWIS (VGWN37A) ----- Beth in Newton, MA PRODIGY(R) interactive personal service 12/10/92 4:15 PM FOOD AND WINE CLUB TOPIC: BREADS AND PIZZA TIME: 12/05 7:24 AM TO: L LAVELLA SHIELDS (DJVW99B) FROM: DIANA LEWIS (VGWN37A) SUBJECT: HOW MAKE SOFT ROLLS you can make the following rolls by hand you don't need a bread machine ---------- Recipe via Meal-Master (tm) v7.00 (*P) Title: GRANDMAS STICKY ROLLS Categories: Breadmaker, Breads Servings: 12 3 c Bread flour 1/4 c Sugar 6 tb Butter 1 ts Salt 3 tb Powdered buttermilk 7/8 c Water 2 ts Active dry yeast 1 1/2 ts Quick rising yeast. 1 1/2 ts Cardomon; + - -or a dash or 2 of nutmeg For a change of taste Make on dough cycle. There are several ways to make these one is to cut into 12 to 15 equal pieces then roll each into a rope about 6 to 8 inches long tie in a knot and pinch ends together and place pinched end side down in a lightly greased pan. Let rise till doubled about 45 minutes. The other way is to cut up 36 equal pieces and roll into balls then place three balls into a muffin tin. Let rise as previously stated. Bake in a preheated 350 degree oven for 13 to 15 minutes till tops are a golden brown. For the sticky part after removal of rolls from oven brush on a mixture of melted butter about 1 TBL and 1 Tbl sugar heated in a sauce pan till sugar is slightly dissolved let mixture cool some and brush on rolls. These rolls are just as good without. They also reheat real well. If you would like to make brown and serve rolls bake rolls at 250 for 20 to 30 minutes. DO NOT BROWN. Let them cool completely before storing (DO NOT put on the glaze) tops of rolls will be slightly tacky will last 5 to 7 days in fridge and a month in freezer to bake brown and serve preheat oven to 350 bake 8 minutes. This dough also make excellent cinnamon rolls roll out dough into a rectangle about 1/4 to 1/8 inch thick depend on how many and how big you want to make them. PRODIGY(R) interactive personal service 12/10/92 4:15 PM Take 1 TBL of soft butter and spread all around leaving 1/4 inch of edge. Then sprinkle cinnamon all around as much as you want then take 1/2 cup brown sugar and sprinkle. You can also add the same amount of chopped nuts and raisins. Roll up into a log and cut off about 1-1/2 to 2 inches and place in a lightly greased pan. Let rise 45 minutes and bake 15 to twenty minutes at 350. when somewhat cooled drizzle on a glaze of powdered sugar, butter, vanilla extract and water FROM: DIANA LEWIS (VGWN37A) ----- Diana (:>) 51st state BUZZY BUZZ 12/04 19:59PST PRODIGY(R) interactive personal service 12/10/92 4:32 PM FOOD AND WINE CLUB TOPIC: BUSY COOK TIME: 12/02 4:34 PM TO: ALL FROM: LISA CRAWLEY (TSPN00B) SUBJECT: R: MUFFIN MANIA Here we go again! Leigh, where are you???? :) ---------- Recipe via Meal-Master (tm) v7.00 (*P) Title: Crisp Bacon Muffins Categories: Breads Servings: 12 -------------------LISA CRAWLEY TSPN00B------------------- 8 Bacon slices 1 1/3 c Cake flour 1 1/2 tb Sugar 1 ts Salt 2 1/2 ts Baking powder 1 Egg 3/4 c Milk 1 tb Bacon fat Saute bacon til crisp, and chop fine. Sift flour, sugar, salt and baking powder together. Add the bacon. Combine the egg, milk and bacon fat, and blend into the first mixture. Pour into buttered muffin tins, one-third full, and bake in a hot oven (425) for 15-20 minutes. FROM: KATE SMITH'S "COMPANY'S COMING" COOKBOOK ---- Lisa Crawley TSPN00B ----- RSVP: Recipes Shared Very Proudly! Lisa/aka Teaspoon/Cedar Rapids, IA. PRODIGY(R) interactive personal service 12/10/92 4:32 PM FOOD AND WINE CLUB TOPIC: BUSY COOK TIME: 12/02 8:24 PM TO: LISA CRAWLEY (TSPN00B) FROM: MARY GOODROW (KTMB37A) SUBJECT: R: MUFFIN MANIA Hi Lisa, I thought you might enjoy this muffin recipe. QUAKER OAT MUFFINS 2 C Quaker oat bran hot cereal (uncooked) 1/3 c brown sugar 1/4 c wheat flour 2 tsp baking powder 1/4 tsp salt 1/4 tsp nutmeg 1 c skim milk 2 egg whites, slightly beaten 3 Tbsp vegetable oil 1 1/2 tsp vanilla 1/4 c Quaker oats 1 Tbsp brown sugar Heat oven to 400 degrees. Combine oat bran, brown sugar, flour, baking powder, salt and nutmeg. Add combined milk, egg whites, oil and vanilla, mixing just until moistened. Fill greased muffin cups 2/3 full. Combine oats and remaining 1 Tbsp brown sugar; sprinkle evenly over batter. Bake for 20 minutes. Enjoy! My best to you, * Mary * Massachusetts * PRODIGY(R) interactive personal service 12/10/92 4:33 PM FOOD AND WINE CLUB TOPIC: BUSY COOK TIME: 12/03 8:16 AM TO: MARY GOODROW (KTMB37A) FROM: LISA CRAWLEY (TSPN00B) SUBJECT: R: MUFFIN MANIA Hi Mary! Did you know that Quaker Oats main plant for making those oats is located here in Cedar Rapids???? We get to smell Oatmeal, Capn Crunch, Peaches and Cream and all those goodies. There are times we walk outside and swear there's oatmeal cookies in the air! Here's one for you... ---------- Recipe via Meal-Master (tm) v7.00 (*P) Title: German Cabbage Muffins Xcnm40a Categories: Breads Servings: 12 1 3/4 c flour 2 ts celery seed 1 tb baking powder 2 c cabbage; grated 1 ts salt 2 eggs 1 tb sugar 3/4 c low-fat milk 2 ts onion flakes 6 tb butter; melted Combine flour, baking powder, salt, sugar, onion flakes and celery seed thoroughly. Add the grated cabbage and stir into the dry ingredients. Whisk the eggs, milk and melted butter together well. Add to dry ingredients and stir quickly, making sure it isn't over 10 sec. Spoon into greased muffin pans and bake in preheated oven until done. bake at 400 for 20 min. makes 12 Stan Forsman XCNM40B ----- RSVP: Recipes Shared Very Proudly! Lisa/aka Teaspoon/Cedar Rapids, IA. PRODIGY(R) interactive personal service 12/10/92 4:34 PM FOOD AND WINE CLUB TOPIC: BUSY COOK TIME: 12/07 11:14 AM TO: LISA CRAWLEY (TSPN00B) FROM: LEIGH ORFANT (JBFN65A) SUBJECT: R: MUFFIN MANIA Lisa, Sorry, it's been so long since I've posted anything. It's the end of the semester and my boyfriend has been using the computer round the clock, so I haven't been able to gewt here. Banana Chocolate Chip Muffins 2 extra-ripe, medium bananas, peeled 2 eggs 1 cup packed brown sugar 1/2 cup butter or margarine, melted 1 tsp. vanilla 2 1/4 cups all-purpose flour 2 tsps. baking powder 1/2 tsp. ground cinnamon 1/2 tsp. salt 1 cup chocolate chips 1/2 cup chopped walnuts Puree bananas in blender (1 cup). In medium bowl, beat pureed bananas, eggs, sugar, butter, and vanilla until well blended. In large bowl, combine flour, baking powder, cinnamon, and salt. Stir in chocolate chips and nuts. Make well in center of dry ingredients. Pour in banana mixture. Mix until just blended. Spoon into well greased 2 1/2-inch muffin cups. Bake 350 for 25 to 30 minutes. REmove from pan. Makes 12 muffins. Leigh PRODIGY(R) interactive personal service 12/10/92 4:34 PM FOOD AND WINE CLUB TOPIC: BUSY COOK TIME: 12/07 2:09 PM TO: LEIGH ORFANT (JBFN65A) FROM: LISA CRAWLEY (TSPN00B) SUBJECT: R: MUFFIN MANIA Leigh, And here I thought you ran out!!!! Eggnog Muffins 2 c flour 2/3 c sugar 1 tb baking powder 1/2 ts salt 3/4 c prepared eggnog 1/2 c dark rum 5 tb butter; melted 1 egg; beaten to blend 1/2 ts freshly grated nutmeg Preheat oven to 400. Grease one 12 c muffin tin. Sift flour, sugar, baking powder and salt into lg. bowl. Stir in eggnog, rum, butter, egg and nutmeg. Spoon into prepared tin. Bake until tester inserted comes out clean. About 20 min. cool muffins completely before serving. Enjoy! RSVP: Recipes Shared Very Proudly! Lisa/aka Teaspoon/Cedar Rapids, IA. PRODIGY(R) interactive personal service 12/10/92 4:34 PM FOOD AND WINE CLUB TOPIC: BUSY COOK TIME: 12/08 11:48 AM TO: LISA CRAWLEY (TSPN00B) FROM: LEIGH ORFANT (JBFN65A) SUBJECT: R: MUFFIN MANIA Lisa, I'm not even close to running out, especially with the slow rate at which I've been posting. Cherry Peanut Butter Muffins 2 cups all-purpose flour 1/3 cup sugar 2 1/2 tsps. baking powder 1/2 tsp. salt 1/2 tsp. grated orange peel 1/2 cup peanut butter 2 tbs. butter or margarine 1/2 cup red maraschino cherries, chopped 2 eggs, slightly beaten 2/3 cup milk In medium bowl, mix flour, sugar, baking powder, salt, and orange peel; cut in peanut butter and butter until mixture resembles coarse crumbs. Stir in cherries. In small bowl, combine milk and eggs; stir into dry ingredients just until moistened. Spoon batter into 12 greased 3-inch muffin cups. Bake at 400 about 15 miuntes or until wooden pick inserted near center comes out clean. Makes 12 muffins. Leigh PRODIGY(R) interactive personal service 12/10/92 4:35 PM FOOD AND WINE CLUB TOPIC: BUSY COOK TIME: 12/09 9:37 AM TO: LEIGH ORFANT (JBFN65A) FROM: LISA CRAWLEY (TSPN00B) SUBJECT: R: MUFFIN MANIA Leigh, I know the feeling!!! It's good to hear from you! I'm slow right now too. I spent ALL day shopping for Christmas and I got pretty much everything done. One more day should finish it! Came home to find out oldest stayed after school and needed a ride home. went out again. Was home 45 min. and out with the girls for dinner and on to knitting class. I haven't been here ALL DAY and I have MUFFIN WITHDRAWAL!!! ---------- Recipe via Meal-Master (tm) v7.00 (*P) Title: Ham-and-Cheese Muffins Categories: Breads, Muffins Servings: 12 -------------------LISA CRAWLEY TSPN00B------------------- 1 3/4 c Flour 1/3 c Rye Flour 2 ts Baking Powder 1/4 ts Salt 1 tb Light Brown Sugar 1/3 c Cooked Ham; finely chopped 1/2 c Swiss Cheese; shredded 1 lg Egg; lightly beaten 1 c Milk 1/4 c Vegetable Oil 3/4 ts Spicy Brown Mustard 1/2 ts Worcestershire Sauce 3 Drops Hot Sauce Combine first 5 ingredients in a lg. bowl; stir in ham and cheese. Make a well in center of mixture. Combine egg and next 5 ingred.; add to dry ingred., stirring just until moistened. Spoon into greased muffin pans, filling 2/3 full. Bake at 400 for 22-25 min. Remove from pans immediately. Yield: 1 dozen. ----- RSVP: Recipes Shared Very Proudly! Lisa/aka Teaspoon/Cedar Rapids, IA. PRODIGY(R) interactive personal service 12/10/92 4:35 PM FOOD AND WINE CLUB TOPIC: BUSY COOK TIME: 12/06 12:18 PM TO: LINDA ALDER (KTJD71B) FROM: MARYLU SHIPMAN (XGMV51B) SUBJECT: R: MUFFIN MANIA CRANBERRY SWIRL MUFFINS 1/4 cup shortening 1/2 cup sugar 2 egg whites 1 1/2 cups flour 2 tsp baking powder 1/2 tsp salt 3/4 cup skim milk 1/4 cup cranberry sauce 1/4 cup no sugar added raspberry fruit spread Spray 12 muffin cups with pam or use paper liners Cream shortening & sugar in bowl til blended Add egg whites Beat until fairly smooth Stir in flour baking powder salt & milk until just mixed Add cranberry & raspberry spread Fold & swirl through batter Spoon batter evenly into cups filling 3/4 full Bake at 400 for 20 to 22 min or until bolden brown Cool 5 min Serve with HONEY WALNUT SPREAD NOTE May be baked in a loaf pan for 45 to 50 min or until tooth pick comes out clean *OCEAN SPRAY CRANBERRY RASPBERRY SAUCE IS AVAILABLE IN SOME LOCATIONS IF SO USE 1/2 cup of sauce & fruit spread HONEY WALNUT SPREAD 1 cup 8oz soft light margarine 1/4 cup honey 1/2 chopped walnuts toasted Combine ingred in med size food processor bowl Pulse until evenly blended Serve with muffing biscuits pancakes waffles or toast VARIATIONS Substitute pecans or almonds for walnuts 1/2 tsp grated lemon or orange rind for walnuts or 4 tsp cinnamon for walnuts PRODIGY(R) interactive personal service 12/10/92 4:36 PM FOOD AND WINE CLUB TOPIC: BUSY COOK TIME: 12/08 11:52 AM TO: LINDA ALDER (KTJD71B) FROM: LEIGH ORFANT (JBFN65A) SUBJECT: R: MUFFIN MANIA Linda, I'll post one for you today and one for Joan. Tomorrow I'll post the other two. Cranberry Banana Muffins 2 cups Quacker Oat Bran Hot Cereal, uncooked 1/2 cup packed brown sugar 1/4 cup all-purpose flour 2 tsps. baking powder 1/2 tsp. salt (optional) 1/2 tsp. ground cinnamon 1/2 cup finely chopped cranberries 2/3 cup cranberry juice cocktail 1/2 cup mashed ripe banana (about 1 medium) 2 egg whites, slightly beaten 3 tbs. vegtable oil Heat oven to 400. Paper-line 12 (2 1/2-inch) muffin cups. In large bowl, combine oat bran, brown sugar, flour, baking powder, salt, and cinnamon. Gently stir in cranberries. In small bowl, combine cranberry juice, banana, egg whites, and oil. Stir into flour mixxture, mixing just until moistened. Fill muffin cups almost full. Bake 20 to 22 minutes or until golden brown and wooden pick inserted in center comes out clean. Remove from pan. Makes 12 muffins. Leigh PRODIGY(R) interactive personal service 12/10/92 4:36 PM FOOD AND WINE CLUB TOPIC: BUSY COOK TIME: 12/08 11:52 AM TO: JOAN CLOUD (SSMW41A) FROM: LEIGH ORFANT (JBFN65A) SUBJECT: R: MUFFIN MANIA Joan, I'm posting two today and two tomorrow. Cranberry Muffins and Creamy Orange Spread 2 cups all-purpose flour 7 tbs. sugar 2 tsps. baking powder 1/2 tsp. salt 3/4 cup milk 1/2 cup butter or margarine, melted 1 egg, beaten 3/4 cup coarsely chopped cranberries 1 (8-ounce) pkg. cream cheese, softened 1 tbs. orange juice 1 tsp. grated orange peel In large bowl, combine flour, 4 tbs. sugar, baking powder and salt; mix well. In medium bowl, combine milk, margarine, and egg. Pour into flour mixture, mixing just until moistened. In small bowl, combine 2 tbs. sugar and cranberries; fold into batter. Spoon into greased 2 1/2-inch muffin cups, filling each 2/3 full. Bake at 400 degrees for 20 to 25 minutes or until golden brown. Remove from pan. In small bowl, combine cream cheese, remaining 1 tbs. sugar orange juice, and peel until well blended. Cover and chill. Serve with muffins. Makes 12 muffins. Leigh PRODIGY(R) interactive personal service 12/10/92 4:37 PM FOOD AND WINE CLUB TOPIC: BUSY COOK TIME: 12/09 9:40 AM TO: LINDA ALDER (KTJD71B) FROM: LISA CRAWLEY (TSPN00B) SUBJECT: R: MUFFIN MANIA Linda, I never meant to ignore you! Got caught up in shopping and kid chaufferring!!!! ---------- Recipe via Meal-Master (tm) v7.00 (*P) Title: Cranberry-Pumpkin Muffins Categories: Breads, Muffins Servings: 24 -------------------LISA CRAWLEY TSPN00B------------------- 2 c Flour 1 c Whole Wheat Flour 1 c Sugar 1 1/2 ts Cinnamon 1 ts Baking Powder 1 ts Baking Soda 3/4 ts Allspice 1/2 ts Salt 1/2 c Butter 2 1/2 c Pumpkin; thick puree 2 Eggs 2 c Cranberries; cleaned;halved Preheat oven to 350. In a lg. bowl, combine the flours, sugar, cinnamon, baking powder, baking soda, allspice, and salt. Stir the ingred. to mix them well. Add the butter, pumpkin, and eggs, strring the ingred. til they are just moist. Stir in the cranberries. Spoon the batter into 24 greased muffin cups. Place the muffin tins in the hot oven. Bake for 40 min. or til tester inserted in center comes out clean. ----- RSVP: Recipes Shared Very Proudly! Lisa/aka Teaspoon/Cedar Rapids, IA. PRODIGY(R) interactive personal service 12/10/92 4:37 PM FOOD AND WINE CLUB TOPIC: BUSY COOK TIME: 12/09 9:40 AM TO: LINDA ALDER (KTJD71B) FROM: LISA CRAWLEY (TSPN00B) SUBJECT: R: MUFFIN MANIA ---------- Recipe via Meal-Master (tm) v7.00 (*P) Title: Coconut-Cranberry Cheese Spread Categories: Muffins, Breads Servings: 1 -------------------LISA CRAWLEY TSPN00B------------------- 8 oz Cream Cheese; softened 1/4 c Whole-berry cranberry sauce 1 ts Grated Orange Rind 1/8 ts Salt 2 tb Flaked Coconut Combine first 4 ingred. stirring until well blended. Spoon into a serving dish, and sprinkle with coconut. Serve spread with gingersnaps. Yield: 1 1/4 c. ----- I thought this sounded great even though it's not the muffin you asked for!!!! So consider it a "bonus"! RSVP: Recipes Shared Very Proudly! Lisa/aka Teaspoon/Cedar Rapids, IA. PRODIGY(R) interactive personal service 12/10/92 4:37 PM FOOD AND WINE CLUB TOPIC: BUSY COOK TIME: 12/09 9:41 AM TO: LINDA ALDER (KTJD71B) FROM: LISA CRAWLEY (TSPN00B) SUBJECT: R: MUFFIN MANIA ---------- Recipe via Meal-Master (tm) v7.00 (*P) Title: Cranberry or Blueberry Muffins Categories: Muffins, Breads, Fruit Servings: 30 -------------------LISA CRAWLEY TSPN00B------------------- 1 3/4 c Flour 3/4 ts Salt 1/3 c Sugar 2 ts Double-acting Baking Powder 2 Eggs 1/4 c Butter; melted 3/4 c Milk 1 c Fresh Blueberries OR 1 c -canned blueberries;drained -OR 1 c Cranberries;chopped 1 ts Grated orange or lemon rind Sift dry ingred. together. Beat eggs in a separate bowl. Add butter and milk to the eggs. Combine the liquid and the dry ingred. with a few strokes. Fold into the batter, before the dry ingred. are completely moist--either the blueberries or the cranberries. Fill well greased muffin pans 2/3 full and bake in a 400 degree preheated oven for 20-25 min. ----- Lisa PRODIGY(R) interactive personal service 12/10/92 4:37 PM FOOD AND WINE CLUB TOPIC: BUSY COOK TIME: 12/09 9:41 AM TO: LINDA ALDER (KTJD71B) FROM: LISA CRAWLEY (TSPN00B) SUBJECT: R: MUFFIN MANIA ---------- Recipe via Meal-Master (tm) v7.00 (*P) Title: Cranberry-Corn Muffins Categories: Breads, Muffins Servings: 12 -------------------LISA CRAWLEY TSPN00B------------------- 3/4 c Flour 1/2 c Whole Wheat Flour 1 c Yellow Corn Meal 1/3 c To 1/2 c Sugar; to taste 2 ts Baking Powder 1/2 ts Baking Soda 1/4 ts Salt; optional 2/3 c Buttermilk 1/3 c Orange Juice 1/3 c Vegetable Oil 1 Egg 4 ts Grated Orange Rind 1 c Fresh Cranberries;coarse chp Preheat oven to 400. In a lg. bowl, combine the flours, meal, sugar, baking powder, baking soda, and salt. In a 2-c measure or sm. bowl, combine the buttermilk, orange juice, oil, egg, and orange rind. Add buttermilk mixture to the flour mixture, stirring the ingred. til they are just moist. Stir in the cranberries. Distribute the batter among 12 greased muffin cups. Place the muffin tin in the hot oven, and bake the muffins for 20-25 min. ----- Enjoy! RSVP: Recipes Shared Very Proudly! Lisa/aka Teaspoon/Cedar Rapids, IA. PRODIGY(R) interactive personal service 12/10/92 4:38 PM FOOD AND WINE CLUB TOPIC: BUSY COOK TIME: 12/10 11:58 AM TO: LISA CRAWLEY (TSPN00B) FROM: LEIGH ORFANT (JBFN65A) SUBJECT: R: MUFFIN MANIA Lisa, I went out shopping yesterday and didn't make it here, but I did make a big dent in my holiday shopping. Did you send this snow?????????? Tunnel of Cheese Muffins 2 cups biscuit baking mix 5 slices bacon, crisp-cooked and crumbled 3/4 cup milk 1 egg, beaten 12 (1/2-inch) cubes Swiss cheese In medium bowl, combine biscuit mix and bacon. Add milk and egg, stirring just until moistened. Spoon 1/2 of the batter into 12 buttered 2 1/2-inch muffin cups. Press a cheese cube into each cup. Top with remaining batter, covering cheese completely. Bake in preheated 400 degree oven for 25 minutes or until golden. Remove from pan. Serve hot. Leigh PRODIGY(R) interactive personal service 12/10/92 4:38 PM FOOD AND WINE CLUB TOPIC: BUSY COOK TIME: 12/10 1:24 PM TO: LEIGH ORFANT (JBFN65A) FROM: LISA CRAWLEY (TSPN00B) SUBJECT: R: MUFFIN MANIA Leigh, Of course I sent the snow, to all my friends as far as it would go. Calif. is excluded---too much heat there! Why should I have all the fun sliding all over the place. I'm NOT stingy, see I share! ---------- Recipe via Meal-Master (tm) v7.00 (*P) Title: Cheesy Sausage Muffins Categories: Breads, Muffins Servings: 24 -------------------LISA CRAWLEY TSPN00B------------------- 1/4 lb Ground Pork Sausage;ck,drain 3 oz Cream Cheese; cubed 1/2 c Cheddar Cheese; shredded 1/4 c Green Onions; chopped 1 c Bisquick 2 lg Eggs; lightly beaten 2/3 c Milk Combine first 5 ingred. in a lg. bowl; make a well in center of mixture. Combine eggs, and milk; add to sausage mixture, stirring just until moistened. Spoon into greased miniature muffin pans, filling 3/4 full. Bake at 350 for 35-40 min. Remove from pan immediately. Makes 2 dozen. ----- Hope you are enjoying the muffins. I've been caught up playing with the bread machine... RSVP: Recipes Shared Very Proudly! Lisa/aka Teaspoon/Cedar Rapids, IA. PRODIGY(R) interactive personal service 12/10/92 4:39 PM FOOD AND WINE CLUB TOPIC: BUSY COOK TIME: 12/06 8:30 AM TO: J WALTER (NWTP92A) FROM: JUNE JAMES (GNDR31B) SUBJECT: R>PASTA FAGIOLI SOUP Hello To Jude, Jayne, Debbie, Lynn, & any others Who are looking for this recipe!, Private E-mail requests plus Jude's online one have made me dust off the old Pasta E' Fagioli recipe again... Hope you all enjoy and find it...! (Sorry I can't respond privately to each of your requests to specifically be sent this one, but 30 messages a month don't go far!) >>> ** Pasta E' Fagioli Soup ** 3 tsp. oil 2-lbs. ground beef 12-ozs. of chopped onion 14-ozs. of slivered carrots 14-ozs. of diced celery 1-1/2 quarts (=48-oz) tomatoes, diced/canned 2- 15 oz. cans of red kidney beans 1- 48 oz. jar or can of white kidney beans 2-3/4 qts. (=88-oz) beef stock 3 tsp. oregano >> 2-1/2 tsp. black pepper 5 tsp. parsley (fresh chopped) 2-1/2 tsp. Tabasco sauce 1-1/2 qts. (=48-oz) spaghetti sauce *Small shell or elbow macaroni> one bag or a little more to desired consistency... Directions: Saute the ground beef; then drain off the excess oil. Transfer to a 10-qt. pot if your are going to make the entire quantity as listed above. < Personally, I usually cut the entire recipe in half unless having dinner guests. So easy to make that I'd rather just cook up a fresh batch as needed! Add the onions, carrots, celery, and tomatoes, and simmer for about 10 minutes. Drain and rinse the beans and add to the pot. Also add the beef stock, oregano, pepper, Tabasco, spaghetti sauce, and noodles. Simmer until the celery and carrots are tender, approximately 45 minutes. This recipe as listed will make 9 quarts of soup!!! ............................................................ Note: For a bolder flavoring of the meat aspect of the soup, you can add 1/2 ground beef with 1/2 sweet Italian sausage. I also like mine with a little more pepper, but find that most others like the soup just as it is! Hope that you ALL will enjoy this soup as much as I and other P friends have! With Regards!, ** June ** PS.I know that this recipe "looks" like a lot of work to do, but trust me when I say it is VERY easy. Except for cutting PRODIGY(R) interactive personal service 12/10/92 4:39 PM the onions, carrots, & celery & frying the ground beef, you are literally just pouring and measuring. Fast to do and WELL worth the effort! MARY G.> want to make sure that you find this one too! Great to make on a Sun. & then do fast re-heats throughout the week! Enjoy... ** !> One of my friends likes to add more pasta to a \/ stew consistency, and serves it over rice 4 her kids. Be creative with it! PRODIGY(R) interactive personal service 12/10/92 4:40 PM FOOD AND WINE CLUB TOPIC: BUSY COOK TIME: 12/03 5:24 PM TO: RENAE HELZER (TWVM94B) FROM: KATHLEEN CONLEY (DJHJ39A) SUBJECT: RR-PASTA W/LGT SAUCE Renae, here's one that's pretty light. Pasta with Broccoli & Cheese 1 lb. broccoli, washed, trimmed & cut-up 1 lb. futtucini, cooked & drained 1/2 c. olive oil 1 cl. garlic, minced 1/2 c. water 1/4 c. dry white wine 2 T. butter 1 c. Parmesan cheese (grated) Heat oil. Add broccoli & garlic. Cook 1 min., stirring. Add water & wine, & cover; cook over low heat until broccoli is crisp-tender. Toss pasta with butter, add to broccoli. Toss. Add cheese, toss again. PRODIGY(R) interactive personal service 12/10/92 4:40 PM FOOD AND WINE CLUB TOPIC: BUSY COOK TIME: 12/03 5:41 PM TO: LYNN TAYLOR (TRCN90A) FROM: SANDY BOWEN (XPXB76B) SUBJECT: RR-PASTA W/LGT SAUCE Hi Renae! Here's a pasta recipe I cut of the "Better Homes and Gardens" magazine recently. I haven't tried it yet, but it sounded good. Hope it's something you might like. CREAMY PESTO PASTA 12 oz. pasta, such as rigatoni, rotini, or mostaccioli 4 tsp. dried basil, crushed or 1/4 cup fresh basil 2 cloves of garlic, minced 2 T olive oil 1/2 of an 8 oz. pkg.light cream cheese(Neufchatel) 1/2 cup low-fat cottage cheese 1/3 cup grated parmesan cheese 1/3 cup dry white wine 1/4 cup snipped parsley 1/3 cup water Cook pasta according to package directions. Drain well. Keep warm. Meanwhile, in a medium skillet cook basil and garlic in hot oil about 1 minute. Reduce heat. Add cream cheese, cottage cheese, and Parmesan cheese. Heat and stir till fairly smooth. Stir in wine, parsley, and water. Cook uncovered, for 3 minutes or till slightly thickened. Serve sauce over hot cooked pasta. Garnish with fresh basil, if desired. Makes 4 main-dish servings. By the way this was listed as a prize winning recipe! ENJOY! Sandy PRODIGY(R) interactive personal service 12/10/92 4:41 PM FOOD AND WINE CLUB TOPIC: BUSY COOK TIME: 12/02 4:34 PM TO: PAM FLANSBAUM (KNMN27A) FROM: DAVID KING (XVDW03A) SUBJECT: RR-RD LOBSTR BISCUIT 2 CUPS BISQUICK 1/2 CUP COLD WATER 3/4 CUP GRATED, SHARP CHEADAR CHEESE 1 teasp butter flavor (optional) MIX ALL TOGETHER AND SPOON ONTO OR ROLL AND CUT ONTO A BAKING SHEET(I Roll & cut mine). BAKE @ 450 FOR 8-10 MIN. WHILE BISCUITS ARE BAKING MAKE SEASONED BUTTER.. 6 TABLESP. MELTED BUTTER (if using oleo add 1/2 teasp.. butter flavor) 1 teasp. ITALIAN SEASONING 1 teasp. DRIED PARSLEY 1/4 teasp. garlic powder(I use alot more.) MIX AND BRUSH ON BISCUITS IMMEDIATELY AFTER TAKING OUT OF OVEN. I ALSO BRUSH SOME ON A COUPLE OF MINUTES PRIOR TO REMOVING THE BISCUITS FROM THE OVEN. ENJOY..... DAVE XVDW03A PRODIGY(R) interactive personal service 12/10/92 4:42 PM FOOD AND WINE CLUB TOPIC: BUSY COOK TIME: 12/06 12:27 PM TO: CAROL KAUFMAN (HCXM15A) FROM: BETTY PINDER (TKHN51B) SUBJECT: RR-VEGETARIAN CHILI Hi Carol, Here's my favorite: CHILI NON CARNE 3/4 cup chopped onion 2 cloves garlic, minced 3 Tbl olive oil 2 Tbl chili powder 1/4 tsp basil 1/4 tsp oregano 1/4 tsp cumin 2 cups finely chopped zucchini 1 cup finely chopped zucchini 1 cup finely chopped carrot 1 large can (28 oz) tomatoes, drained & chopped 1 small can (14 1/2 oz) tomatoes, drained & chopped 1 can (15 oz) kidney beans, undrained 2 cans (15 oz) kidney beans, drained and thoroughly rinsed Chopped onion, tomatoes, or green peppers for garnish In large pot saute onion & garlic in olive oil until soft. Mix in chili powder, basil, oregano & cumin. Stir in zucchini and carrots until well blended. Cook about 1 minute over low heat, stirring occasionally. Stir in chopped tomatoes, undrained kidney beans and drained kidney beans. Bring to boil. Reduce heat and simmer for 30-45 minutes or until thick. Top with onion, tomatoes or green peppers. Makes 8 one-cup servings; each serving 157 calories, 7 sat fat calories. Hope you enjoy. Betty