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Sunday, November 23, 2014

Honey Almond Cereal [A/k/a Granola]

Yield: 1 Servings


  •     1/2 c  Honey
  •   1/2 c  Hot water
  •  1 ts Almond extract
  •   4 c  Rolled oats
  •   1 c  Grape Nuts cereal
  •   1/2 c  Wheat germ
  •  1/2 c  Chopped almonds; cashews or -walnuts
  •  1/2 c  Raisins


  Mix honey, water, almond extract. Add rolled oats, Grape nuts, wheat germ
  and nuts. Using hands, blend both mixtures until thoroughly combined.
  Spread on cookie sheet to depth of 1/2 inch. Bake at 250 degrees for 1
  hour, until golden, stirring once after 30 minutes. Let back, then add the
  raisins. Cool. Store in an airtight container. Makes 16 1/2-cup servings.
 
  Aug 29, 1997

Honey Apricot Muffins

Categories: Bread
      Yield: 18 Servings

  1 1/2 c  Flour
  1 1/2 c  Oat bran
      1 c  Chopped pecans
    1/2 ts Salt
      3 ts Baking powder
  1 1/2 ts Apple pie spice
      1 c  Honey
      2    Egg whites
      4 tb Safflower oil
      1 cn (16-oz) apricot halves in-extra-light syrup; chopped-finely with syrup reserved

  Preheat oven to 325øF, prepare pans. Combine first 6 ingredients (salt is
  optional). In another bowl combine honey, oil, egg whites, apricots and
  syrup; add dry mix to wet mix until just combined. Spoon into pans and top
  with extra pecan halves if desired, bake 25-30 mins or until cooked. Makes
  18 muffins. Recipe courtesy of the Sunset Magazine (USA)
 
  REC.FOOD.RECIPES

Honey Baked Lentils

Categories: Appetizers, Pulses and
      Yield: 1 Servings


  •     1/2 lb Lentils
  •     1 sm Bay Leaf
  •  2 1/2 c  Water
  •     1 ts Salt

       

  •     1/2 ts Dry Mustard
  •   1/8 ts Powdered Ginger
  •  1 1/2 ts Tamari
  •   1/4 c  Chopped Onion
  •   1/2 c  Water
  •   1/4 c  Honey


  Combine first 4 ingredients in a saucepan. Bring to a boil. Cover tightly
  and reduce heat. Simmer 30 minutes. Do not drain. Discard bay leaf.
 
  Preheat oven to 350.
 
  Combine remaining 5 ingredients separately and add to lentils.
 
  Place lentils in casserole dish and pour honey over top. Cover tightly and
  bake 1 hour.  Uncover last 10 minutes.

Honey Baked Lentils 2

Yield: 1 Servings

-------------------------------------A-------------------------------------
      1 lb (2 1/3 c.) lentils, picked-over
      1 sm Bay leaf
      5 c  Water
      2 ts Salt

-------------------------------------B-------------------------------------
      1 ts Dry mustard
    1/4 ts Powdered ginger
      1 tb Soy sauce
    1/2 c  Chopped onions
      1 c  Water

-------------------------------------C-------------------------------------
    1/3 c  Honey

  A favorite from the More with Less Cookbook:
 
  Combine "A" in a dutch oven or saucepan. Bring to a boil Cover tightly and
  reduce heat. Simmer 30 minutes. Do not drain. Discard bay leaf. Preheat
  oven to 350. Combine separately and add "B" to lentils. Pour honey over all.
 
  Cover tightly and bake 1 hour.
 
  The written recipe includes partly stirring in and partly sprinkling on top
  4 slices of bacon cut in 1" pieces. I obviously never have, and never
  missed it. It also says to take the lid off for the last 10 min to "brown
  bacon." Can't remember if I take the lid off anyway. Probably. Also, the
  first time I made it I didn't have powdered mustard, so I put in a little
  glob of a prepared, whole grain horseradish mustard. I liked it that way,
  so that's what I've done ever since. Don't know how much difference that
  makes.
 
  I hate baked beans, so I bring this to every baked bean type occassion.
  Everyone winds up eating this instead and raving about it.
 
  Date: Fri, 11 Oct 1996

Honey Crunch Baked Apples

Categories: Desserts, Fruits/nuts
      Yield: 6 Servings

      6    Apples; Lg, *
    1/3 c  Granola Type Cereal
    1/3 c  Dates; Pitted
    1/4 c  Almonds Or Walnuts; Chopped
    1/2 ts Cinnamon; Ground
    1/4 ts Nutmeg; Ground
      2 ts Lemon Juice
      6 tb Honey
      3 tb Melted Butter Or Margarine
    3/4 c  Apple Juice Or Water

  *    Apples should be peeled if desired, but in all cases, cored. Place the
  apples in a 9-inch square baking pan. In a bowl combine the cereal, dates,
  almonds, cinnamon, nutmeg, lemon juice and 3 tb of honey. Spoon equal
  amounts of the filling into each apple packing it lightly. Stir together
  the melted butter, the remaining 3 tb of honey, and apple juice.
   Pour over the apples.  Cover and bake in a 350 degree oven for 30 minutes.
  Uncover and continue to bake, basting often with the pan juices until
  tender when pierced, about 35 more minutes. Serve warm or cooled.

Saturday, November 22, 2014

Hominy-Squash Stew

Categories: Vegetables, Soups, Main dish
      Yield: 4 Servings

      1 c  Pinto beans- soaked overnight
           Salt
      1 ts Cumin seeds
      1 ts Dried Mexican oregano
      1    Cinnamon stick (1" long)
      3    Whole cloves
    1/4 c  Light olive oil
           -=OR=- sunflower seed oil
      1 lg Onion; cut in 1/4-in squares
      2    Garlic cloves; minced
      1 tb Ground red chile
           -=OR=-
           -Paprika for milder flavor
      2 c  Bean broth or water (about)
      1 lb Fresh or canned tomatoes- peeled, seeded and chopped,- juice reserved
      3 c  Peeled, cubed banana squash- (in 1-inch cubes)
      2 c  Cooked hominy
      2    Jalapeno chiles- seeded and finely diced
           Chopped cilantro for garnish
           Sour cream, optional
           -=OR=-
           -Shredded Muenster cheese

  DRAIN SOAKED BEANS, cover them generously with fresh water and bring to
  boil. Boil vigorously about 5 minutes, skim off any foam that rises to
  surface, then lower heat and simmer 30 minutes. Add 1/2 teaspoon salt and
  continue cooking until beans are tender, about another 30 minutes. Taste as
  they cook to be sure they are as done as you like them. Drain beans but
  reserve liquid. Warm small, heavy skillet and toast cumin seeds until
  fragrance emerges. Add oregano, stir about 5 seconds, then quickly remove
  them to plate so they don't burn. Combine with cinnamon stick and cloves
  and grind to a powder in electric spice mill. Heat oil in wide skillet and
  saute onion briskly over high heat 1 minute. Lower heat to medium and add
  garlic, ground spice mixture, ground red chile and salt to taste. Stir to
  combine. Add 1/2 cup reserved bean broth and cook, stirring occasionally,
  until onions soften. Add tomatoes and liquid, squash and enough bean broth
  to cover. Simmer until squash is partially cooked, about 20 minutes. Stir
  in hominy, beans and diced chiles. Add more broth as needed and continue
  cooking until squash is tender. Taste and check seasonings. Serve garnished
  with cilantro and sour cream or shredded cheese.

Holderschmarren (Elderberry Scramble)

Categories: German
      Yield: 4 Servings

    500 g  Elderberries, stems removed-(a generous lb)
    250 g  Peeled, [cored] pears,-sliced (a generous 1/2 lb)
    250 g  Very ripe, pitted damson-plums (a generous 1/2 lb)
    150 g  Rye bread, or white [French]-bread, crust removed, Thinly sliced (a generous 5-oz)
    1/2 l  Milk (2 cups plus 2 Tbsp)
     50 g  Butter (3 1/2 Tbsp)
      1 pn Salt
           Sugar and cinnamon to taste
      2 tb To 3 tb flour
           Juice of 1/4 lemon

  From the Ries area.
 
  Melt the butter and briefly saute the fruit.  Make a thin paste of the
  flour and milk and add the mixture to the fruit. Add the remainder of the
  milk.  Add the sliced bread, and cook until the plums are soft. Season with
  salt, sugar, cinnamon, and lemon juice.
 
  Serves 4.
 
  From:  D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer
  Zeitungsverlag, Kempten. 1976.