To Die For Blueberry Muffins

Submitted by: Colleen Rated: 5 out of 5 by 3024 members

Prep Time: 15 Minutes Cook Time: 25 Minutes

Ready In: 40 Minutes Yields: 8 servings

"Big blueberry flavor warrants big muffins, so fill the cups right up for oversized muffins that will please everyone. The cinnamon-sugar streusel is the crowning glory."

INGREDIENTS:

1 1/2 cups all-purpose flour 3/4 cup white sugar 1/2 teaspoon salt 2 teaspoons baking powder 1/3 cup vegetable oil 1 egg

1/3 cup milk 1 cup fresh blueberries 1/2 cup white sugar 1/3 cup all-purpose flour 1/4 cup butter, cubed 1 1/2 teaspoons ground cinnamon

DIRECTIONS:

1.	Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
2.	Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
3.	To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
4.	Bake for 20 to 25 minutes in the preheated oven, or until done. HELPFUL TIPS: Vanilla isn't needed for this recipe (as some have suggested). I use BROWN SUGAR instead of white for the topping. When I have buttermilk, i use that in place of milk. It's important to use butter at room temp (to a point that if you put a fork through it, it would smush). This makes it a lot easier to put on top. You can substitute blueberries with any fruit & it turns out great! Be sure to use PAM on the pan or they may stick. Also, frozen blueberries do not turn out the same. Fresh Fresh! (Update 7/08): I noticed a lot of people had trouble w/their muffins sinking. You're over mixing or it's from adding TOO MUCH topping to 1 muffin using the given one. If you must drown yourself in topping, try this fail proof one I use that has less butter: 2/3C brown sugar, 1/4C flour, 1/4 tsp cinnamon, 2T butter. Use fork to mix and has nice coarse texture. Just as crunchy & delicious w/the perfect muffin EXCEPT it doesn't cause the muffins to sink! I took a look at many of the recipe reviews for these muffins and incorporated their suggestions. In summary, I made the recipe as printed, but I added 1/2 t. vanilla, replaced all of the milk with buttermilk and then added a few more tablespoons of buttermilk to the recipe, replaced the white sugar in the streusel topping with brown sugar, filled 12 regular-size muffin tins about 2/3 full and lightly placed the streusel on top. I then baked them in a 400F oven for 18 minutes. They were excellent! This recipe would be great with other types of fruit added (other berries, diced peaches, etc.) or with chocolate or white chocolate chips, etc. This batter is like glue and really holds the blueberries in place. I made a couple of small modifications only because I was working with what I had on hand. I ground cinnamon sticks to make fresh cinnamon. I used strawberry milk instead of regular. I doubled the blueberries,and turned down the heat to 325 because the blueberries were frozen. The only things I'd suggest doing is to double the recipe (only made 6 jumbo muffins), but make only a single recipe of streusel (I was heaping on streusel topping until it was falling off, and there was still alot of streusel left over). Over all, Colleen, your muffins deserve to be at a luxury hotel or B&B. Thanks for sharing this with all of us to enjoy. This is definitely a keeper. :-) I am adding to my review because I've been reading the other reviews, and keep seeing the same 2 complaints about this recipe. "They were a mess getting them out of the pan." (If you use a non-stick spray and spray the entire pan including the top, they should fall out easily) "Not sweet enough" (The quality of the recipe is only as good as the quality of the ingredients--were your blueberries already bitter?)I think this is an awesome recipe!

Blueberry Muffins ***** (Ina)

12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
1 cup sugar
3 extra-large eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
8 ounces (about 1 cup) sour cream
1/4 cup milk
2 1/2 cups all-purpose flour or 2-1/2 c + 5T cake flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2 half-pints fresh blueberries, picked through for stems

Preheat the oven to 350 degrees F. Place 24 paper liners in muffin pans.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs 1 at a time, then add the vanilla, sour cream, and milk. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed add the flour mixture to the batter and beat until just mixed. Fold in the blueberries with a spatula and be sure the batter is completely mixed.

Scoop the batter into the prepared muffin pans, filling each cup just over the top, and bake for 25 to 30 minutes, until the muffins are lightly browned on top and a cake tester comes out clean.

Zucchini and Mung Dal in Rice Cooker

Yellow dal - the indian equal of chicken soup for soothing. Carefully cook spices - only til they pop but not to brown. Serve with Tirtilla flatbread heated and a green salad.

1.25 c split mung dal
1.5 T sunflower or sesame oil or ghee
1/2t black mustard seeds
1/2 t turmeric
1/4 t mild curry powder
1 t peeled and minced fresh ginger
1/4 gren chile pepper, seeded dn minced... or 2 T salsa
1 lime juice (2T)
4.5 c water
1 t fine sea salt
1/2 t ground coriander
2 c zucchini, cut into 1/2"cubes
1 recipe "Simple Indian Rice"
1.25 c cold yogurt or sour cream

Place dal in deep bowl and cover with cold wate rto soak for 2 hours at room temp. Drain. Set cooker for regular cycle. Put oil in and make hot. Add mustard seeds with cover open, until pop. Immediately add turmeric, curry, ginger, chile, lime juice, drained dal and water. Take care in case of splattering. Close cover and cook 45 mins on reg cycle. Dal should be soft. Add salt, coriander, zucchini. Add water if you want. Close and cook 15 mins longer.

Serve on rice and top with yogurt. Great reheated.

Arroz Verde in Rice Cooker

Serves 4

2 cloves garlic, peeled
1/2 c packed fresh italina parsley leaves and small stems
1 c packed fresh cilantro leaves and small stems
1 c packed spinach leaves
2 c chicken or veg stock
2 T veg oil
1/2 c fine chopped onion
1 c long grain white rice
1/4 t pepper

Mix herbs and 1 c stock in blender till smooth. Set aside.
Oil in cooker til hot, add onion, cook stirring til soft but not brown, about 5 mins. Add rice, stirring til coated and hot, about 10 mins. Close lid and cook, stirring a few times, until smells toasty and begins to brown, about 5 mins. Add herb puree, 1.25 c stock, pepper. Stir well and cook on regular cycle. Steam 10 min on warm. Stir well to incorp puree. Keeps 1 hour. Serve hot.

Arroz Negro in Rice Cooker

Uses bean liquid

Serves 4

1T evoo
1/4 c chopped onion
1 large clove garlic, minced
1 c long grain white rice
2 T tomato paste
1.75 c black bean liquid (thinned with water)
3 T cooked black beans
1/2 t salt

Evoo in cooker bowl. When hot, add onion and garlic. Stir 2 mins. Add rice and stir til golden 10 mins. Add paste, bean iquid, beans and salt, stir to combine. Cook on regular cycle. Steam 10 mins on Warm. Fluff. Keeps 1 hour.

French Pilaf in Rice Cooker

Serves 6-7

1/2 stick butter
1/2 c chopped shallots
2 c long grain white rice
3.25 c chicken stock
1/2 t salt

Melt butter in cooker. Add shallots and stir 2 mins. Add rice and stir coating all until hot, 10 mins. Add stock and salt, stir to combine. Cook on regular cycle. Steam 10 mins on Warm. Fluff. Keeps on Warm for 2 hours.

Carrot Basmati Pilaf in Rice Cooker

Serves 4

1.5 T butter or ghee
3T minced shallots
1 c white basmati rice
2-3 carrots cut into thin strips or very coarsely grated
1/25 c chicken stock
1/4 t ground cardamon
pinch red pepper flakes
zest of 1 small orange
1/2 t honey
1/8 t salt

Melt butter in cooker. Add shallots, stirring 2 mins til softened. Add rice and carrots and cook, stirring til coated and hot about 10 mins. Add stock, cardamom, red pepper flakes, zest, honey and salt - stir just to combine. Cook on regular cycle. Steam on Warm 15 mins. Fluff. Keeps 1 hour on warm.

Serve with simple roasted meats.

Riz au Parmesan

Serves 3-4

3T butter
1/4 c chopped onion
1/2 t minced garlic
1 c long grain white rice
1.66 c chicken stock
s/p
3 T grated parmesan

2 T butter in cooker bowl. When melted add onion and garlic. Cook stirring until soft, about 2 mins. Add rice anc cook stirring a few times until all coated and hot about 10 mins. Add stock and salt and pepper, stir just to mix. Close and reset for regular cycle. Steam 10 mins on Warm. When ready to serve, stir in remaining 1T butter and cheese. Serve immediately.

Japanese Fish & Rice in Rice Cooker

Serves 3-4

1.5# fish fillets (red snapper, flounder, catfish, sole, salmon)

Marinade:
2t minced garlic or peeled and minced ginger
3 green onions
1/4 c chopped fresh cilantro
1 T veg oil
3 T rice vinegar
2 T oyster sauce
2 T brandy or dry sherry
pinch sugar
1/4t ground white pepper
1.5T cornstarch
1/2 t sesame oil

Rice:
1 c japanese med grain (Nishiki or Calrose)
1.75 c water

Slice fish into 2" pieces. Place in shallow baking dish.
Make marinade - whisk ingreds and pour over fish. Marinate 20 mins at room temp.
Wash rice 3x.
Place rice and water in cooker and swirl. Top with marinated fish pieces laying in water. Pour in leftover marinade. Cook on regular cycle. Steam 5 mins on Warm. Serve immediately.

Rice Cooker Paella

Serves 4-5

2 c med grain white or Valencia (not Japanese)
2.66 c + 2T water
1/2 t salt
3 oz chorizo or other smoked sausage cut into 1/4" dice
1.5# boneless breast chicken, trimmed and cut into 2" strips
2 T evoo
1 minced shallot
1 small red pepper seeded and chopped
2 cloves garlic minced
3/4 c frozen petite peas
1t dried oregano, crumbled
1/4t saffron threads, crumbled
3/4 c water + 3/4 c bottled clam juice
1/2 c dry white wine
1/4t red pepper flakes
2t cornstarch
salt
hot pepper sauce
chopped fresh parsley leaves

Spray cooker bowl. Add rice + 2.66 c water and salt. Swirl. Cook on reg cycle. Steam 10-15 mins on Warm. Fluff.

In 12" nonstick skillet cook suasage with 2T water over med-high stirring untilw ater gone and sausage brown... 5 mins. Drain on paper towels. Add chicken to skillet, cook through (5 mins) and put with sausage. Add evoo to skillet with shallot, pepper, garlick. Reduce to me low and cover. Cook 4 mins til tender. Stir in peas oregano and saffron.

Small bowl mix fish stock, wine and pepper flakes. Whisk in cornstarch until dissolved. Pour in skillet and bring to simmer. Add meat. Cook til thickened 1-2 mins. Add salt and hot pepper sauce to taste.

Serve - rice in shallow bowls, top with saute and sauce. Sprinkle with parsley. Serve immediately.

Greek Lemon Dill Feta Rice

Serves 3-4

1.5 c rice (brown or basmati)
2 c chicken stock (2.66 if brown rice)
2 T evoo
2 small white boiling onions, chopped
1/4 c fresh lemon juice
1 T minced fresh dill or 1 t dillweed
1.5 t minced fresh mint or 1/2 t dried mint crumbled
1 c crumbled feta
1 lemon cut in 8 wedges

Spray cooker. Cook rice and stock in regular cycle. Let steam on Warm for 10 mins. Meanwhile heat evoo in skillet on med and cook onions 5 mins. Add to rice with juice, dill and mint. Stir to distribute. Close and let steam for 10 mins on Warm. Serve topped with feta and lemon wedge. DO NOT ADD lemon juice until serving.

Basmati Rice with Corn & Peas

serves 3-4

1 c white basmati
1.5c water
1/2 t salt
2 T chopped fresh italian parsley
1 t paprika
1/2 c fine chopped red onion
1/2 c frozen english peas
1/2 c frozen and thawed corn

Rinse rice, prep cooker bowl with spray oil. Add ingreds and stir to mix. Reg cycle.

Red/Green Candy Cane Sugar Cookies

1 3/4 cups all-purpose flour, plus more for dusting
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 stick unsalted butter, room temperature
3/4 cup sugar
1 large egg
2 teaspoons fresh-squeezed lemon juice
3 drops red food coloring
3 drops green food coloring

Preheat oven to 375 degrees F.

In a large bowl sift flour, baking powder, baking soda and salt together. Set aside.

Cream butter and sugar together until light and fluffy, add egg and lemon juice and continue to mix. Add dry mixture incrementally to wet mixture until fully incorporated.

Divide dough into 2 separate bowls; add 3 drops red food coloring to 1 bowl and 3 drops green food coloring to the other. Stir until colors are prevalent throughout.

Roll out both doughs on flour-dusted parchment paper to about 1/6-inch thick. Trim edges with a butter knife or pizza cutter to make a solid rectangle. Cut each color dough into 10 even strips, twist and wrap green dough with red dough and form candy cane shapes.

Place twisted dough on a parchment-lined cookie sheet 1/2 inch apart (they will spread) and bake for about 6 to 8 minutes or until the edges start to turn golden brown. Remove, cool and enjoy!

Makes 10

Blueberry Popsicles

1 1/2 cups fresh blueberries
1 1/2 cups baby spinach leaves
3 tablespoons blueberry jam

Blend all ingredients in a blender or food processor until smooth. Pour into popsicle molds or freeze in an air-tight container 3-4 hours or until firm.

Speedy Fast Tomato Sauce

Classic:
This is a flavorful, easy, plain tomato sauce that you can serve with any pasta. Kids like this sauce since it’s “plain”, but you’ll like it since it has plenty of tangy tomato flavor. Blend a 26-ounce can of whole peeled tomatoes until smooth in a blender or food processor. Heat 2 tablespoons of olive oil in a large skillet over medium high heat. Add handful of finely chopped onion, a crushed garlic clove, a pinch of salt and black pepper. Cook 5 to 6 minutes until the onions are soft. Add the tomatoes, 1/2 cup of white wine, if you have it, or 1/2 cup of water and a sprig of basil. Simmer the sauce until it thickens and season with more salt and pepper if you like. Remove the garlic and basil and serve.

Lowfat Tomato-Vodka:
This sauce is popular because of its creamy texture that comes from cooking down tomatoes and adding heavy cream. My version is just as creamy, minus more than half the fat. Chop 2 pounds of fresh tomatoes in the food processor until smooth. Heat 2 tablespoons of olive oil in a large skillet over medium high heat. Add a handful of finely chopped onion, a crushed garlic clove and pinch of salt and black pepper. Cook 5 to 6 minutes until the onions are soft. Add 2 tablespoons of tomato paste and cook an additional 1 to 2 minutes, stirring constantly. Carefully add 1/4 cup vodka and the tomatoes. Simmer the sauce until it thickens and season with salt and pepper to taste. Remove from heat and cool slightly. Stir in 1/4 cup reduced fat cream cheese until incorporated and serve immediately.

5 Minutes:

1/4 cup extra virgin olive oil
1 1/2 teaspoons crushed red pepper flakes
1/2 teaspoon fine grain sea salt
3 medium cloves of garlic, finely chopped
1 28-ounce can crushed red tomatoes
zest of one lemon

Combine the olive oil, red pepper flakes, sea salt, and garlic in a cold saucepan. Stir while you heat the saucepan over medium-high heat, saute just 45 seconds or so until everything is fragrant - you don't want the garlic to brown. Stir in the tomatoes and heat to a gentle simmer, this takes just a couple minutes. Remove from heat and carefully take a taste (you don't want to burn your tongue)...If the sauce needs more salt add it now. Stir in the lemon zest reserving a bit to sprinkle on top of your pasta. Makes about a quart of tomato sauce.

Banana Cream Pie

1 graham cracker pie crust
1 - 3 and 1/2 oz. box instant vanilla pudding
1 - 3 and 1/2 oz. box instant banana pudding
2 cups milk
1 - 8 oz. package cream cheese, softened
1 - 8 oz. carton nondairy whipped topping
3 ripe bananas
1/2 cup shredded coconut

Mix vanilla and banana pudding together with milk. Add cream cheese and mix with hand mixer until thickened. Place in graham cracker crust and top with whipped topping, sliced bananas and
coconut. Chill for at least 1 hour before serving. You could also take one or two of the bananas and mash them up and add them to the filling along with the cream cheese. Then slice the remaining banana(s) for the topping.

The Skinny: Use sugar free pudding, low fat milk, low fat cream cheese and low fat whipped topping. With all of these low fat substitutes the pie may just float away. Coconut has quite a bit of fat in it so you could leave this off the top of the pie.

Veal Marsala

serves 6-8
2 - 3 pounds veal cutlets, pounded to 1/4 inch
2 Tbsp. olive oil
1 cup seasoned bread crumbs (or unseasoned if desired)
1/2 cup Marsala wine
1/4 cup fresh parsley, chopped
1/3 cup Parmesan cheese, grated

Heat oil in a skillet. Dredge veal through bread crumbs and brown in oil. Reduce heat and add wine and parsley. Allow to simmer for 20 minutes over low heat. Sprinkle with Parmesan
cheese just before serving. This main course is very good. The Marsala wine adds a very interesting flavor to the veal. As a result there is probably no real substitute available for the
Marsala wine. You can serve this dish with rice or cooked pasta.

Creamy Zucchini Soup

6-8 servings
2 pounds zucchini, sliced
1 large white onion, sliced
1/4 cup butter
2 cloves garlic, minced
1/2 tsp. crushed bay leaves
1/3 cup fresh parsley
1 cup chicken broth
1/2 cup dry white wine
1/2 cup evaporated milk
Salt and pepper to taste

Heat butter in a skillet and saute zucchini and onion until tender. Remove from heat and add garlic, bay leaves and parsley. Place in a blender or food processor and blend until smooth. Place
mixture in a saucepan and add chicken broth, wine, evaporated milk and salt and pepper. Heat over medium heat, stirring frequently. Serve warm.

The Skinny: Use low fat chicken broth and low fat evaporated milk. Generally, you can substitute an equal measure of apple juice for white wine in most recipes but we have not tried this substitute in this recipe.

Mentos candy - not safe

Since it would not be typical for peanuts, milk or eggs to be found in our products, we perform no specific test for them. However, due to the fact that most of the ingredients are agricultural products and could be processed on equipment that may also handle products containing these items, Perfetti Van Melle USA, INC. does NOT make the claim that our products are free of peanuts, milk or eggs.
Sincerely,
Jacqueline, Customer Relations Department, Perfetti Van Melle, USA, Service.Customer@us.pvmgrp.com

Smoked Salmon Canapes

1 cup butter
3/4 cup fresh dill sprigs
1 clove garlic, minced
1/4 tsp. salt
4 tsp. fresh lemon juice
2 French baguettes
8 oz. smoked salmon, sliced very thin

Let butter sit out of refrigerator to reach room temperature. If necessary you can always place butter in a dish and microwave for a minute or two until butter becomes soft. Remove dill leaves from large sprigs. Add dill, garlic and salt to food processor. Process until chopped. Add butter
and process until smooth. Slowly add lemon juice while processing until mixed completely. Remove butter from processor and scrape sides to get as much as possible. Refrigerate butter until ready to use. Cut baguettes into very thin slices, about 1/4 to 1/2 inch wide with a very sharp bread knife. Spread a small amount of the dill butter on each slice and top it with a small piece of smoked salmon. Arrange on a platter and serve. If you would like to really dress these up, you can sprinkle a small amount of caviar on top of each canape. We had these on New Years Eve and they were wonderful. This is a traditional starter to serve with champagne.

The Skinny: Not much to do here.

Mediterranean Chicken*****

6 - 8 boneless chicken breasts
1/3 cup extra virgin olive oil
4 - 6 garlic cloves, minced
1/4 cup fresh parsley
1/2 cup ripe olives, pitted and sliced
1/3 cup dry red wine
2 - 14 oz. cans diced tomatoes
2 tsp. dried oregano
2/3 cup Feta or goat cheese

Heat oil in a large skillet and add garlic and chicken. Simmer until chicken juices are no longer pink. Add parsley, olives, red wine, diced tomatoes and oregano. Simmer for 15 minutes over low heat. Sprinkle with Feta or goat cheese and allow cheese to melt, Serve with rice or pasta. We had this over the past weekend and it was just great. It even passed the Jungle Boys test (our 7 and 9 year olds liked it).

The Skinny: Feta and goat cheese are lower in fat than most cheese and the little bit of oil is olive oil which is better for you than other oils. You could cut out the olives but they really do add flavor, color and texture to this dish. We used whole wheat pasta which is supposed to be good for you.

Zucchini with Thyme and White Wine

1 and 1/2 pounds fresh zucchini
2 cloves garlic, minced
1/3 cup extra virgin olive oil
1 large onion, diced
2 Tbsp. fresh parsley, minced
1 tsp. dried thyme
1/2 cup dry white wine
Salt and pepper to taste

Saute zucchini, garlic and onion in a saucepan until zucchini is crisp-tender. Add parsley, thyme, wine and salt and pepper and simmer over very low heat covered for about 20 minutes.

The Skinny: Again, not much to do here. If you cannot use white wine substitute the same measure of apple juice.

Easy Cherry Crumb Pie

1 - 9 inch pie crust
1 Tbsp. cornstarch
1 Tbsp. cold water
1 can (21 oz.) cherry pie filling
1/2 cup quick-cook oats
1/4 cup flour
1/4 cup brown sugar
1/4 cup butter

Combine cornstarch and water and stir until smooth. Add cherry pie filling and mix. Pour into pie crust. Combine oats, flour, brown sugar and butter and mix to create a crumbly mixture.
Sprinkle over cherry pie and bake for 30 - 40 minutes at 350 degrees. Allow to cool before serving.

The Skinny: Use your favorite sugar substitute.

Zucchini Bread

- A moist, sweet bread that is a great with any soup or salad.
3 eggs
2 cups sugar
1/3 cup oil
2 cup plain or vanilla yogurt
2 teaspoons cinnamon
2 cups grated zucchini
3 teaspoons vanilla
3 cups flour
1 teaspoon salt
1 tablespoon baking soda
1/2 tablespoon baking powder
Preheat oven to 400°F. Beat eggs until foamy, add sugar, oil, yogurt, cinnamon, zucchini and vanilla and mix well. In a separate bowl sift together flour, salt, baking soda and baking powder. Add dry ingredients slowly to the yogurt mixture and mix until moist. Pour into 2 greased and floured 9x5x13-inch loaf pans. Bake for 35-40 minutes. Loaves should be golden brown on top.
Yields: 2 loaves

Creamy Pumpkin Soup

- Served hot or cold, this delicious soup is in season.
2 10 ounces cans of pumpkin puree
1 cup orange juice
2/3 cup chicken stock
1 can evaporated milk
1 tablespoon honey
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon salt
1 pint light cream
1 1/2 cup plain yogurt
In a large pot over medium-high heat combine the pumpkin puree, orange juice, chicken stock and evaporate milk. Stir in honey and spices. When the mixture is hot but not boiling, add the yogurt and cream. Stir until mixed well. Do not boil or the yogurt will curdle. Cover and keep warm on low heat or remove and chill in refrigerator. Sprinkle with nutmeg. This soup and easily be made as a vegetarian dish without the chicken stock. just add extra spices so to not end up with a much sweeter soup.
Yields: 8 cups

Vegetable Quiche

- A colorful cheesy quiche with excellent flavor and texture.
4 eggs slightly beaten
2 cups plain yogurt
1/4 teaspoon black pepper
1/4 teaspoon salt
1 teaspoon curry powder
1 small zucchini, chopped
1 small summer squash, chopped
1 cup Cheddar cheese
1 cup Monterey Jack cheese
1 tablespoon flour
1 unbaked 9-inch pie crust
Preheat oven to 375°F. In a large bowl, combine eggs, yogurt, pepper, salt and curry powder. Beat well. Add vegetables and stir. Place cheese and flour into a re-sealable bag and shake until cheese is completely coated by flour. Add to yogurt mixture and stir. Place unbaked pie crust into a 9-inch pie plate and bake for 3-5 minutes or until crust starts to dry and bubble. Pour
yogurt mixture into pie crust and bake for 40-45 minutes. Cover edges of pie crust with tinfoil if it starts brown too quickly. Quiche should be firm to the touch. Let quiche cool for 10 minutes before serving.
Yields: 6-8 Servings

Vanilla Smoothie

- A simple smoothie that's light and flavorful.
2 cups vanilla yogurt
2 cups milk
1 tablespoon vanilla
Combine the yogurt, milk and vanilla in a blender, using high speed. Pour into glasses and serve. Sprinkle with cinnamon.
Yields: 2-3 tall glasses

Gingerbread Cake with Yogurt Cream

- A perfect blend of sweetness and spice.
Cake Mixture
1/2 cup butter at room temperature
1/2 cup sugar
1 cup molasses
1 1/2 cup vanilla yogurt
2 cups flour
2 teaspoons baking soda
3 teaspoons ground ginger
1 teaspoon cinnamon
4 eggs, beaten
Yogurt Cream
1 cup well-chilled heavy cream
2 1/2 tablespoons confectioners' sugar
1/2 cup plain yogurt
Preheat the oven to 425°F. In a large bowl, cream the butter and sugar together. Add the molasses and mix well. Stir in yogurt. In a separate bowl sift together flour, baking soda, ginger and cinnamon. Gradually stir dry ingredients into yogurt mixture. Stir in eggs. Pour the batter into a well-greased 9x13-inch pan. Bake for 30-40 minutes or until a toothpick inserted into the center come s out clean. Cool slightly. In a large bowl, beat cream with confectioners' sugar until it holds soft peaks and beat in yogurt. Serve gingerbread warm or at room temperature. Top with yogurt cream.
Yields: 12 Servings

Apple Oat Crisp (Eating Well)

For the Filling:
6 apples, peeled, cored, and sliced
1 cup raisins
1/2 cup apple or orange juice
3 tablespoons fresh lemon juice
2 tablespoons all-purpose flour
1 teaspoon cinnamon
For the Topping:
1-1/2 cups rolled oats
1/2 cup all-purpose flour
1/2 cup brown sugar
1/2 cup melted unsalted butter
2 teaspoons cinnamon
1/2 teaspoon salt

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DIRECTIONS
Preheat the oven to 350 degrees F.

Butter an 8 by 8-inch baking dish. In a medium mixing bowl, combine all the filling ingredients. Pour into the baking dish.

In a second medium mixing bowl, combine all the topping ingredients. Cover the filling with the oat mixture.

Bake for 40 minutes or until the topping is lightly browned and the apples are tender.

Memorial Day Salads Galore!

Edamame Hummus (Ellie Kreiger) *****

2 cups shelled edamame, cooked according to package directions
1 cup silken tofu, briefly drained of excess liquid
1/2 teaspoon salt, plus more to taste
3 cloves garlic
1/4 cup olive oil
1/3 cup lemon juice, plus more, to taste
1 1/2 teaspoons cumin, plus more, for garnish

Set 1 tablespoon of edamame aside for a garnish. Place the rest of the edamame, tofu, salt, garlic, oil, lemon juice[, and 1 1/2 teaspoons cumin in the bowl of a food processor and process until very smooth, about 2 minutes. Season with additional salt and pepper, plus more lemon juice, if desired. Remove to a serving bowl and garnish with reserved edamame, and some cumin. Serves 12

Self-Rising Flour

4 cups flour + 2 teaspoons salt + 2 tablespoons baking powder

Combine all ingredients; store in tightly covered can or jar. Use in any recipe calling for self-rising flour. Makes 1 pound of self-rising flour.

Self-rising flour is a relatively soft all-purpose flour to which baking powder and salt have been added. Manufacturers suggest using it for biscuits, quick breads, and cookies and eliminating the baking powder and salt called for in the recipe.

Cake Flour

2 min | 2 min prep

2 cups

• 1 3/4 cups all-purpose flour
• 1/4 cup cornstarch

1. To make two cups of cake-and-pastry flour (cake flour), combine 1 3/4 cups all-purpose flour with 1/4 cup cornstarch; proceed with your recipe.
2. The easiest way to do this substitution is to put 2 tbsp of cornstarch in the bottom of a 1-cup measuring cup, then fill the cup as usual with all-purpose flour and level top. Repeat process to get your two cups.
3. If you only need 1/2 cup of cake flour, put 1 tbsp cornstarch in bottom of 1/2 cup measuring cup, then fill and level as above.

Cake flour, the lowest protein flour, has undergone a special bleaching process (distinct from the process used for other white flours) that increases the flour's ability to hold water and sugar. This means that when you're making baked goods with a high ratio of sugar to flour, the flour will be better able to hold its rise and will be less liable to collapse.

Flour Tips and Substitutions

All-Purpose Flour: 1 cup = 140 grams, 1 cup sifted = 115 grams

Cake Flour: 1 cup = 130 grams, 1 cup sifted = 100 grams

Whole Wheat Flour: 1 cup = 150 grams, 1 cup sifted = 130 grams

Bread Flour: 1 cup = 160 grams, 1 cup sifted = 130 grams

7-Min Frosting (Paula Deen) *****

1 1/2 cups sugar
1/4 teaspoon cream of tartar or 1 tablespoon white corn syrup
1/8 teaspoon salt
1/3 cup water
2 egg whites
1 1/2 teaspoons pure vanilla extract

Place sugar, cream of tartar or corn syrup, salt, water, and egg whites in the top of a double boiler. Beat with a handheld electric mixer for 1 minute. Place pan over boiling water, being sure that boiling water does not touch the bottom of the top pan. (If this happens, it could cause your frosting to become grainy). Beat constantly on high speed with electric mixer for 7 minutes. Beat in vanilla. Frosting for 1 layer cake or approximately 8 to 12 cup cakes

Basic 1-2-3-4 Cake (Paula Deen) *****

1 cup (2 sticks) butter, at room temperature
2 cups sugar
4 eggs
3 cups sifted self-rising flour
1 cup milk
1 teaspoon pure vanilla extract

Preheat oven to 350 degrees F.

Grease and flour 3 (9-inch) cake pans. Using an electric mixer, cream butter until fluffy. Add sugar and continue to cream well for 6 to 8 minutes. Add eggs, 1 at a time, beating well after each addition. Add flour and milk alternately to creamed mixture, beginning and ending with flour. Add vanilla and continue to beat until just mixed. Divide batter equally among prepared pans. Level batter in each pan by holding pan 3 or 4 inches above counter, then dropping it flat onto counter. Do this several times to release air bubbles and assure you of a more level cake. Bake for 25 to 30 minutes or until done. Cool in pans 5 to 10 minutes. Invert cakes onto cooling racks. Cool completely and spread cake layers with your favorite frosting to make a 3-layer cake.

Old-Fashioned Cupcakes

1 3/4 cups cake flour (not self-rising)
1 1/4 cups unbleached all-purpose flour
2 cups sugar
1 tablespoon baking powder
3/4 teaspoon salt
2 sticks unsalted butter, cut into cubes
4 large eggs
1 cup whole milk
1 teaspoon pure vanilla extract
Old Fashioned Frosting, recipe follows

Preheat oven to 325 degrees F. Line cupcake pans with paper liners; set aside.

Combine in a bowl both flours, sugar, baking powder and salt. Mix on low speed until combined for about 3 minutes. Add in cubed butter, mixing until just coated with flour.

Add eggs 1 at a time until combined. Slowly add milk and vanilla to batter until completely mixed scraping down the bowl as you mix.

Scoop batter into baking cups filling about 1/2 - 2/3 full. Bake until a cake tester inserted in the center comes out clean, 17 to 20 minutes.

Cool and decorate with Old Fashioned Frosting.

Old-Fashioned Frosting:
2 sticks butter, room temperature
4 cups confectioners' sugar
1/2 cup milk
2 teaspoons vanilla extract or other flavoring

Cream softened butter and add 4 cups sugar, milk and vanilla. Beat with paddle attachment until smooth gradually add the rest of sugar to reach frosting consistency*.

*Cook's Note: Add more sugar to get this consistency.

Carrot Cupcakes with Cream Cheese Frosting (Ellie Kreiger) *****

3/4 cup whole-wheat pastry flour
1/2 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 cup canola oil
3/4 cup firmly packed light brown sugar
2 large eggs
1/2 cup natural applesauce
1/2 teaspoon vanilla
1 1/2 cups finely shredded carrots (about 2 medium carrots)
1/4 cup plus 2 tablespoons finely chopped walnuts
4 ounces 1/3 fat cream cheese (recommended: Neufchatel)
3/4 cup confectioners' sugar, sifted
1/2 teaspoon finely grated lemon zest

Preheat the oven to 350 degrees F. Line 12 muffin cups with paper liners.

Sift together the first 6 ingredients. In a large bowl, whisk the oil, brown sugar and eggs until well combined. Whisk in the applesauce, vanilla and carrots. Add the dry ingredients and mix until combined. Stir in 1/4 cup of the chopped walnuts.

Divide the batter between the muffin cups. Bake until a toothpick comes out clean, about 20 minutes. Transfer to a wire rack to cool completely.

With an electric mixer, beat together the cream cheese, confectioners' sugar and lemon zest until smooth and creamy. Frost the cooled cupcakes and sprinkle with the remaining 2 tablespoons chopped walnuts. The cupcakes should be stored in the refrigerator.

Kid Pleasing Juice Recipes

Carrot-Apple-Beet Juice A straightforward favorite, this juice is sweet and tasty. The beet turns the juice a cool purple color that kids love.

Prep: 10 minutes 1 small apple, cored 4 carrots 1/2 medium young beet, cut into wedges (1 cup) Scrub the produce well. Juice the apple first, then alternate juicing the carrots and the beet. Serve chilled or over ice. Makes 1 serving.

Super Green Juice It's hard to get kids to eat spinach and celery, but they won't even notice in this vivid green drink.

Prep: 15 minutes Chill: 30 minutes 1 small handful fresh parsley (about 1/4 cup) 1 cup pineapple chunks 6 cups spinach leaves 1 stalk celery 1 medium orange or tangerine, peeled and seeded Wash veggies. Bunch up the parsley, and push it through the feed tube with the pineapple, spinach, celery, and orange. Cover and chill 30 to 60 minutes or until well chilled. Stir and pour into an ice-filled serving glass. Makes 1 serving.

Veggie Smoothie A vegetable smoothie? It's true. This is a fun way to get growing bodies the nutrition they need.

Prep: 15 minutes 2 cups lightly packed spinach 1 large green apple, cored 1 large banana, peeled, cut into chunks, placed in a food-safe bag, and frozen 1/2 cup milk 1 Tbsp. peanut butter Wash spinach and apple well. Juice the spinach and apple. Pour into a blender. Add frozen banana chunks, milk, and peanut butter. Cover and blend. Serve immediately. Makes 2 servings.

Ginger Ale Adventurous kids will crave this alternative to soda. And so will adults. The combination of parsnips and pears gives it an intriguing and zingy taste.

Prep: 15 minutes 2 medium parsnips 2 medium pears, cored 1-inch thick slice of fresh ginger 16 oz. carbonated water, chilled Juice the parsnips, pears, and ginger. Divide among 4 serving glasses. Add carbonated water. Stir right before serving. Makes 4 to 6 servings.

Miraval Pound Cake with Choc Sauce

Prep/Cook Time: 1 hr 30 min (12 servings)

2 cups unbleached all-purpose flour
3/4 teaspoon baking powder
Pinch sea salt
6 tablespoons unsalted butter, softened
2 tablespoons unsweetened applesauce
1 1/3 cups turbinado raw cane sugar
1 1/2 teaspoons vanilla extract
2 large eggs
2/3 cup fat-free milk
1/2 cup Fantasy Fudge Sauce, recipe follows
1/4 teaspoon baking soda

Equipment: 9 by 5-inch loaf pan

Spray and flour a loaf pan. Preheat oven to 350 degrees F.

In a mixing bowl, combine the flour, baking powder and salt. In another bowl, beat the butter until light and fluffy. Gradually add the applesauce, sugar and vanilla to the butter. Add the eggs 1 at a time, scraping down the sides of the bowl after each addition. Stir the flour into the butter, on low, alternately with the milk, beginning and ending with the flour.

Put 2/3 of the batter in the prepared loaf pan. Add the fudge sauce and the baking soda to the remaining batter and mix until just blended. Spoon the chocolate mixture on top of the batter in the pan and swirl with a butter knife.

Bake for approximately 1 hour or until the cake pulls away from the sides of the pan. Cool 10 minutes in the pan. Remove from the pan and cool completely.

Fantasy Fudge Sauce:
1 cup concentrated fruit sweetener or reduced fruit juice
4 tablespoons cocoa powder

Place the sweetener in a medium pot over low heat and reduce by 1/3 until thick.

Mix in the cocoa powder until combined and set aside to cool, (it will foam up). Place in a sealable container and refrigerate until needed up to 2 weeks.

All-In-One Potato Bake

• 4 x potatoes, cut into wedges
• 1 x eggplant sliced
• 1 x onion sliced
• 1 x peppers sliced
• 4 x chicken pieces
• 1/4 cup Kraft Zesty Italian Dressing
• 1/2 cup Kraft 4 Cheese Italiano Shreds

Directions:

1. PLACE potatoes, eggplant, onion and peppers on foil-lined baking sheet. Place chicken on top of vegetables.
2. COAT with dressing. Bake at 450°F for 30 minutes or until potatoes are tender and chicken is cooked through.
3. SPRINKLE with cheese during the last 5 minutes of baking.

Tuna Casserole

• 1 cup frozen peas
• 2 stalks celery, chopped
• 1 can (10 oz) cream of mushroom soup
• 1/2 can milk
• 1 can tuna, drained
• 4 cups cooked elbow macaroni (about 2 cups dry)
• 2 cups grated Kraft Medium Cheddar Cheese, divided

Directions:

1. STIR together peas and celery with soup and milk in a large microwaveable dish. Microwave on HIGH for 10 minutes or until vegetables are tender.
2. ADD tuna, cooked macaroni and 1 cup cheddar cheese.
3. SPRINKLE with remaining cheese and microwave on HIGH for 10 min or until hot and bubbly.

One Pot Chicken

• 1 large stewing chicken, well rinsed
• 2 large onion, chopped
• 2 large carrot, chopped
• 4 stalks celery, chopped
• 4 cloves minced garlic
• 1/2 cup mixed minced fresh herbs, (such as parsley, sage, thyme and oregano)
• 4 cup water
• 4 tbsp butter
• 1/2 cup flour

Directions:

1. Place the chicken, vegetables and water in a cast iron pot or large stew pot. Cover with a tight fitting lid. Suspend just far enough over an open fire to bring the water to a simmer and keep it there. Simmer for one and a half hours. Alternatively place on a burner on a modern stove and do the same.
2. While the chicken cooks make a modern roux with the flour and butter. Melt the butter and stir in the flour until a smooth thick paste forms.
3. In the last twenty minutes of cooking add the herbs. When done carefully remove the chicken and vegetables to a serving platter. To make gravy whisk the roux into the simmering juices that remain. Serve immediately.

French Potato Salad (Flay, Moulton) *****

GRILLED/FLAY VERSION:

2 1/2 pounds small new potatoes (red and yellow), scrubbed
1/2 cup olive oil
Salt
Freshly ground black pepper
3 tablespoons white wine vinegar
1 tablespoon Dijon mustard
1 small red onion, halved and thinly sliced
8 cornichon, finely diced
2 tablespoons capers, drained
1/4 cup coarsely chopped fresh chervil, for garnish

Cover potatoes with water in a medium saucepan. Add 2 tablespoons salt. Bring to a boil; reduce heat, and simmer until tender, about 8 minutes. Drain potatoes and let cool and slice in half.

Heat the grill to medium.

Brush the potatoes with 1/4 cup of the oil and season with salt and pepper. Place the potatoes on the grill, cut-side down and grill until lightly golden brown, about 4 minutes. Turn the potatoes over and continue grilling until just cooked through, about 4 minutes longer.

While the potatoes are grilling, whisk together the vinegar, mustard and oil in a large bowl, add the red onion, cornichon and capers and stir to combine.

Remove the potatoes from the grill and immediately add to the bowl with the other ingredients and gently stir to combine. Season with salt and pepper. Let sit at room temperature at least 15 minutes before serving. Garnish with chopped chervil.

BOILED/MOULTON VERSION:

3 cups (2 pounds) potatoes, cooked and peeled
1/4 cup white wine
2 tablespoon tarragon vinegar
1 teaspoon dijon
6 tablespoons olive oil
Salt
Pepper
Parsley

While still warm cut potatoes into 1/4-inch chunks or medium dice. Then whisk together tarragon vinegar, salt, mustard and olive oil. Drizzle vinaigrette over warm potatoes.

Potato Salad (Neelys) *****

Serves 6

5 large red potatoes, peeled and cubed
2 ribs celery, chopped
1/2 large onion, chopped
3 hard-boiled eggs, 2 chopped and 1 sliced
2 heaping tablespoons sweet pickle relish, drained
1/2 cup salad dressing, (recommended: Miracle Whip)
3 tablespoons yellow mustard
1 tablespoon sugar
Paprika, for garnish
Salt

Boil cubed potatoes until they are tender. Drain and cool. In a large bowl add celery, onion, 2 eggs and pickled relish. Add the salad dressing, yellow mustard and sugar. Stir well. Place the sliced egg on top of potatoes and sprinkle with paprika and salt. Let the potato salad chill in the refrigerator for 2 1/2 hours or overnight.

Chicken Santa Fe Salad

15 min | 15 min prep

SERVES 4

• 
  

Dressing

• 1/4 cup reduced fat Italian dressing (creamy or regular)
• 1/4 cup chunky salsa (hot or mild)
• 2 tablespoons lime juice

Salad

• 2 cups cooked chicken, shredded
• 1 (15 ounce) can black beans, drained & rinsed (2 cups)
• 1 1/2 cups corn (canned or frozen & thawed)
• 4 cups mixed salad greens (American blend-the one with radish, carrots,red cabbage, and lettuce)
• 4 cups reduced fat tortilla chips, approximately
• 4 teaspoons low-fat sour cream, to taste (or regular)
• 4 teaspoons low-fat cheddar cheese, to taste (or regular)

1. Mix dressing together in a large bowl.
2. Add chicken,beans,corn,and salad greens and toss well to coat.
3. Place about a small handful of tortilla chips (approx 1 cup) onto 4 serving plates, then portion out the salad on top.
4. Place a dollop of sour cream on top of each and sprinkle with some shredded cheese.

Curried Chicken Pasta Salad

Serve on your prettiest plates with hot garlic bread for a really special lunch! Cook time is chill time.

by MarieAlice

2½ hours | 20 min prep

SERVES 2

• 2 cups conchiglie (small seashell pasta shapes)
• 3 1/2 cups diced cooked chicken breasts, poached
• 1/2 cup diced celery
• 1/2 cup diced dried apricot
• 1/2 cup sultana raisin
• salt
• 1/4 teaspoon white pepper
• 1/3 cup mayonnaise (use a good quality such as Hellmans, or do as I do and make your own)
• 1/2 teaspoon curry powder
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground coriander
• 2 tablespoons rice vinegar
• 1 tablespoon sugar
• 1/2 cup cashews, toasted and chopped

1. Cook the pasta in a large pot of boiling salted water until al dente (about 8 to 10 minutes); drain
2. Run under cool water to chill and drain again
3. In a medium bowl, combine the chicken, celery, apricots, raisins, cooked pasta, salt and white pepper, mixing well
4. In another bowl, combine the mayonnaise, curry powder, cumin, coriander, rice vinegar and sugar; whisking ingredients together
5. Toss this dressing with the chicken mixture
6. Cover bowl and chill for at least 2 hours before serving
7. Serve on chilled plates, sprinkling with the toasted cashews

My Amish Chicken Casserole *****

A casserole for the nights you have to get a good meal on the table in a hurry. I love casseroles that use good ingredients and is a recipe that you can change to your own taste. You could add some other vegetables to this one. I just love the Dutch-Amish recipes.

by Miss Annie

1¼ hours | 30 min prep

SERVES 4 -6

• 8 ounces noodles, cooked (seriously, not more)
  
• 2 cups cooked chicken, cubed
• 2 cups chicken broth (canned is ok)
• 1 cup milk
• 1 (4 ounce) can mushrooms
• 2 teaspoons salt
• 1/2 teaspoon pepper
• 1/2 cup margarine
• 1/3 cup flour
• 1/3 cup grated parmesan cheese

1. Melt margarine, then add flour and stir until smooth.
2. Gradually add milk and broth, then seasonings and mushrooms.
3. Combine chicken, cooked noodles, and prepared sauce.
4. Place in an ungreased 9 x 13 inch baking pan and top with Parmesan cheese.
5. Bake at 350º for 35-45 minutes, or until heated thoroughly and top is browned slightly.

Salsa Chicken Soup With Cilantro-Chile Cream *****

45 min | 25 min prep

SERVES 6 -8

• 1 (32 ounce) carton chicken broth
• 1 cup water
• 2 cloves garlic, finely chopped
• 1 (16 ounce) jar salsa (any flavor)
• 1/2 cup long-grain rice
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 2 cups chopped cooked chicken
• 1 (15 ounce) can black beans, drained and rinsed
• 1 can hominy or 1 1/2 cups frozen corn kernels
• 1 (4 ounce) can diced green chilies
• shredded cheese on top, serve with tortilla chips
  

FOR CILANTRO CHILE CREAM

• 1/2 cup sour cream
• 1 (4 ounce) can diced green chilies
• 3 tablespoons finely chopped fresh cilantro
• 1 teaspoon lime juice

1. Combine chicken broth,water and garlic in a large saucepan: bring to a boil.
2. Add salsa,rice,oregano,and salt.
3. Cover- reduce heat to low; cook for 15 minutes,stirring occasionally.
4. Add chicken,beans,corn and chilies; continue cooking for 5 minutes or until heated through.
5. Serve in soup bowls; top each serving with a dollop of cilantro-chile cream.
6. CILANTRO-CHILE CREAM: Combine the sour cream,diced chilies,cilantro and lime juice in a small bowl.

Chicken Empanadas

Tired of sandwiches for lunch? Try these little pies instead. They freeze well and pack in lunch sacks well. Make them smaller for appetizers.

by Miss Annie

38 min | 25 min prep

8 -9 empanadas, (approx.)

• 1 cup cooked chicken
• 1/2 cup monterey jack cheese, grated
• 1/2 cup cheddar cheese, grated
• 1 can green chilies, chopped or use green salsa
  
• 1 teaspoon minced garlic
• 3 tablespoons minced green onions
• 1/2 teaspoon cumin, ground
• 1/2 teaspoon salt
• 2 frozen pie crusts
• 3 egg yolks
• 2 tablespoons kosher salt
• 1 tablespoon chili powder

1. Mix together first 8 ingredients, and refrigerate until ready to assemble empanadas. Or, moisten chicken with green sauce
   
2. On a floured surface, roll out pie shells and cut into 4-inch circles (use all the pie dough by re-rolling scraps).
3. Place approximately 2 tablespoons of chicken mixture in center of dough circles.
4. Fold each circle in half and crimp edges with a fork.
5. Place on a baking sheet and brush tops with egg yolks.
6. Sprinkle top with mixed salt and chili powder.
7. Bake 12-13 minutes at 400F degrees.
8. Serve warm or at room temperature.
9. Freezes well.
10. I also did a BBQ chicken filling with shredded gouda, a bit of cream cheese and a couple tablespoons of barbecue sauce. Also yummy and good for those who don't do spicy.

Chicken Rice Casserole

Uses no Cream of Whatever soup. A creamy wonderful one dish meal of chicken, rice 'n peas, topped off with a mixture of bread crumbs and Parmesan cheese and baked until golden brown.

by Marie

45 min | 20 min prep

SERVES 4

• 4 tablespoons butter, divided
• 3 tablespoons flour
• 1 teaspoon dried thyme or 1/2 thyme and 1/2 rosemary
• 1 cup chicken broth
• 1 cup milk
• 2 cups diced cooked chicken
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• some garlic powder, dried onions
  
• 2 cups cooked rice
• 3/4 cup frozen peas, thawed
• 3 tablespoon dry breadcrumbs
• 3 tablespoon grated parmesan cheese

1. Melt 3 tablespoons of butter in a saucepan over medium heat, whisk in flour and thyme rosemary garlic and onions and cook for 1 minute.
2. Gradually stir in broth and milk, stirring until thick and smooth.
3. Stir in chicken and add salt and pepper; set aside.
4. Grease a 1 1/2 quart shallow baking dish.
5. Spread rice in prepared baking dish, sprinkle with the peas and then pour creamed chicken mixture over.
6. Dot with remaining tablespoon of butter and sprinkle with bread crumbs and cheese which you mix together.
7. Bake at 400° until hot and bubbly, about 20 to 25 minutes.

Sour Cream Chicken Enchiladas

55 min | 10 min prep

SERVES 4

• 1 (10 3/4 ounce) can cream of chicken soup
• 1/2 cup sour cream
• 1 (4 1/2 ounce) can chopped green chilies
• 8 12-inch flour tortillas
• 2 cups shredded cheddar cheese
• 2 cups chopped cooked chicken

1. Heatr oven to 350°F.
2. Spray 13x9 baking dish with cooking spray.
3. In medium bowl, mix soup, sour cream and green chiles, chicken and 1 cup of the cheese.
4. Place 1/4 cup mixture in center of each tortilla and roll, placing them in baking dish seam side down.
5. Spoon remaining mixture onto top of the tortillas and cover pan with foil.
6. Bake 30 to 35 minutes.
7. Remove from oven and top with the reserved cup of cheese.
8. Bake 5 minutes longer, or until cheese is melted.

Egg Foo Young

Our favorites though are turkey and ham, but chicken is great in this as well. Do this by 'feel', you don't want it to be too 'eggy' or the patties will spread too much in the pan. The sauce is really easy to double as the ingredients are all in 'ones'....one cup of broth to one tablespoon of soy sauce to one tablespoon of cornstarch to one tablespoon of water. The original recipe called for lots of canned ingredients but I use fresh when I have the time and inclination. When I do use the fresh, I parboil the bean sprouts and saute the mushrooms a bit, but don't use any oil. I suggest doubling the sauce recipe and serving this with whatever type of rice you like. I've tried doing this in a non-stick skillet with spray on oil but it just doesn't work, the patties fall apart. This freezes really well and I'm adding my tips for that.

1¼ hours | 30 min prep

SERVES 4

• 1 (14 ounce) can bean sprouts
• 1 (7 ounce) can mushrooms
• 1 (8 ounce) can sliced water chestnuts
• 4 green onions, including green parts, chopped
• 1 1/2 cups leftover cooked turkey or ham or cooked chicken, chopped
• 8 eggs
• peanut oil, for sauteing

Sauce

• 1 cup water
• 1 chicken bouillon cube
• 1 tablespoon soy sauce
• 1 tablespoon cornstarch, mixed with
• 1 tablespoon cold water
• cooked rice

1. Drain the canned veggies REALLY well; I remove the lids and then press, with the lids, down into the cans, in the sink to get as much liquid out as possible; slice the sliced water chestnuts into thin strips (sounds silly but this is how I do it); chop up the mushrooms into 1/4-inch pieces.
2. Combine the bean sprouts, mushrooms, water chestnuts, green onions and whatever meat you've chosen in a mixing bowl; make a well in the center and crack the eggs in there, then break up and 'scramble' the eggs; then just mix the whole dang thing like heck, you should have a nice, eggy mixture where the eggs and other ingredients are about equal in proportion; too much egg and your patties will run, too little egg and the patties won't hold together.
3. Heat about a 1/4 cup of oil until hot but not smoking in a good, solid, frying pan; working in batches, add the egg mixture in about 1/4 cup amounts with a large spoon, patting them into circles and 'scooping' the runny side egg mixture into the patties as you work; mix the egg mixture before adding to the pan as the solid ingredients tend to fall to the bottom of your mixing bowl.
4. check the bottoms of the patties and turn them over and cook until they become a nice, golden brown; put them on a serving platter to keep warm in the oven, they keep warm very well for quite a while without losing quality.
5. Repeat the above step with remaining egg mixture, adding extra oil as needed to the frying pan; the magic formula here is a good, hot, frying pan with enough oil to 'seal' the egg mixture so it doesn't run too much.
6. Sauce:.
7. Combine water, chicken bouillon cube and soy sauce in a pot and bring to a boil; combine cornstarch and water and then stir that mixture into the boiling broth/soy sauce mixture until thickened (I suggest doubling this, we always consume the sauce).
8. Serve the patties over steamed rice, with the sauce.
9. Freezing tips:.
10. This stuff freezes really well; wrap patties in enough foil to fit a baking sheet then stick the package in a plastic freezer bag and when you're ready to use them, just unwrap the package, reusing the foil, place on a baking sheet and heat at about 350°F for about 15-20 minutes; make your rice and sauce while the patties are reheating and you have dinner in 30 minutes!

Maple Sugar-crusted Apple Pie

Makes 8 servings
The flavors of maple sugar, maple syrup, and apples combine in this most American of desserts. Serve it with homemade vanilla ice cream. INGREDIENTS 2 cups all-purpose flour 1/4 cup plus 2 tablespoons maple sugar 1/2 teaspoon salt 12 tablespoons (1 1/2 sticks) unsalted butter, cut into pea-size bits and frozen 2 tablespoons shortening, cut into pea-size bits and frozen 1/4 cup ice water, mixed with a few drops of lemon juice For the Filling: 10 to 12 medium Granny Smith or McIntosh apples, peeled, cored, quartered, and then cut into thirds (10 cups) 1/4 cup sugar 2 teaspoons ground cinnamon 1 teaspoon ground nutmeg 1/4 cup cornstarch 2 tablespoons arrowroot 1/4 cup maple syrup 1 large egg, lightly beaten with 2 tablespoons water
DIRECTIONS FOR PIE DOUGH: Combine the flour, 2 tablespoons of the maple sugar, and salt into the bowl of an electric mixer and turn the machine to its lowest setting. Add the frozen butter gradually and mix for 5 minutes, or until the butter starts to break up. Add the frozen shortening and mix for 2 to 3 minutes more. Drizzle in the ice water, just enough for the dough to start to mass together. Let the dough rest for 10 minutes, form into 2 discs, and refrigerate for 30 minutes. May be made 3 days ahead and refrigerated, covered. Preheat the oven to 400 degrees F. FOR FILLING: In a mixing bowl, combine the apples, sugar, cinnamon, nutmeg, cornstarch, and arrowroot. Add the maple syrup and mix gently. On a floured surface, roll out 1 circle of dough and place in a 10-inch pie pan. Add the apple filling. Roll out the second crust, lay it over the filling, and crimp the edges. Brush the top crust with the egg wash, sprinkle with half the remaining maple sugar, and cut several vents in the crust. Bake the pie for 30 minutes. Reduce the oven temperature to 350 degrees F, sprinkle the remaining sugar over the top crust, and bake for 30 minutes more, or until the apple filling is bubbling. Should be baked and served the same day.
Recipe reprinted by permission of Time/Life. All rights reserved.
Nutrition Information Makes 8 servings - Facts Per Serving: Calories: 474 Fat. Total: 22g Carbohydrates, Total: 69g Cholesterol: 73mg Sodium: 161mg Protein: 5g Fiber: 5g % Cal. from Fat: 42% Fat, Saturated: 0g

Individual Apple Tarts

Serves 4 Flour 1 pound prepared puff pastry, defrosted 4 Golden Delicious apples or other baking apples 2 tablespoons unsalted butter, cut into small pieces 4 tablespoons granulated sugar Confectioners' sugar Whipped cream or creme fraiche for serving

DIRECTIONS On a lightly floured surface, roll the pastry out to a thickness of about 1/8 inch. If the dough gets warm and too soft to handle, slide it onto a cookie sheet and refrigerate for half an hour or until firm. Using a plate or a bowl as a guide, measure four 6-inch disks of pastry, cutting the rounds with the tip of a small, sharp knife. Transfer the cut pastry to 2 parchment-lined cookie sheets. Pierce the pastry with the tines of a fork 6 to 8 times; this will help prevent the dough from rising unevenly during the baking. Chill the dough in the refrigerator while you prepare the apples. The disks can be prepared up to this point and refrigerated for 1 day or frozen for up to a week. Heat the oven to 425 degrees F. Peel, core, and halve in pieces 1/8-inch thick. Remove one sheet of disks from the refrigerator. Lay half the apple slices on the pastry in concentric circles, leaving a 1/2-inch border. Evenly dot the tarts with half the butter, and sprinkle a tablespoon of granulated sugar on each tart. Repeat with the other tray. Bake the tarts in the oven for 30 to 40 minutes, until the apples are browned at the edges and the pastry has turned a rich golden brown. Remove the finished tarts from the oven and cool them on a rack. Serve warm or at room temperature, dusted with confectioners' sugar and topped with a dollop of whipped cream or creme fraiche.

Mexican Green Rice

in 6 c rice cooker (add maybe 1/2 c water for 10 c cooker)

serves 3-4
1 T butter
1/4 small white onion, chopped
1 c long grain white rice
1.5 c water
1/2 t salt
1/2 c minced cilantro

Brown rice cycle - melt butter add onion, cook stirring until soft (5 mins). Add rice water salt and cilantro. S tirr. Close cover and reset for Brown rice cycle. When done, let steam 15 mins and it will keep warm for 1 hour.

Brown Rice

In 10 cup rice cooker:

Serves: 2.....0.75c rice + 1.75 or 2.25c water
Serves: 4.....1.5c rice + 2.5 or 3.33c water
Serves: 6.....2.25c rice + 3.66 or 4.5c water
Serves: 8.....3c rice + 4.66 or 5.33c water
Serves: 10...3.75c rice + 6.5c water
Serves: 12...4.5c rice + 7.5c water

Long and med brown rice take the same amount of water. A little more water for short grain (e.g 1/2 c)

Roasted short-grain brown rice: toast the rice on a cookie sheet at 375 for 10-12 mins, stirring from edges to center. Then cook.

Brown Rice + Miso:
serves 3-4 from a 6 cup cooker (adjust to 10 c cooker)
1.5 T white or yellow miso
2.14 c water
1" ginger root
juice of 1/2 lemon
1 c brown rice
Mash miso with 1/4 c water. Place with remaining water, peeled ginger lump, lemon juice in cooker. Add rice and swirl. Cover and set for Brown Rice cycle. Will keep warm 2 hours. Remove ginger nob.

Naan *****

Submitted by: Mic Rated: 5 out of 5 by 571 members

Prep Time: 30 Minutes Cook Time: 7 Minutes

Ready In: 3 Hours Yields: 14 servings

"This recipe makes the best naan I have tasted outside of an Indian restaurant. I can't make enough of it for my family. I serve it with shish kabobs, but I think they would eat it plain."

INGREDIENTS:

1 (.25 ounce) package active dry yeast 1 cup warm water 1/4 cup white sugar 3 tablespoons milk 1 egg, beaten

2 teaspoons salt 4 1/2 cups bread flour 2 teaspoons minced garlic (optional) 1/4 cup butter, melted

DIRECTIONS:

1.	In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.
2.	Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.
3.	During the second rising, preheat grill to high heat.
4.	At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared.