400 Miscellaneous Recipes Free

400 miscellaneous recipes
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Barbecued Beef On Buns
Categories: Main dish, Sauces, Meats
Yield: 4 servings
1 c Catsup 2 tb Brown Sugar

1 tb Lemon Juice 1 tb Worcestershire Sauce
1 ts Prepared Mustard 1/2 ts Onion Salt
1/8 ts Pepper 8 oz Cooked Roast Beef *
4 ea Hamburger Buns, Split
* Roast Beef should be thinly sliced and there should be 8 to 10 slices.

Mix catsup, brown sugar, lemon juice, worcestershire sauce, mustard, onion
salt, and pepper in 2-cup glass measure. Microwave uncovered on high
(100%) 1 1/2 minutes; stir. Microwave to boiling, 1 to 2 minutes. Layer
half the beef slices and half the sauce in 1-Qt casserole; repeat. Cover
and microwave on high (100%) until hot and bubbly, 1 1/2 to 2 1/2 minutes.
Place bottom halves of buns on serving plate. Top with beef and reamining
bun halves. Microwave uncovered on high (100%) until buns are hot, 30
seconds to 1 minute.
Barbecued Beef In Crusty Rolls

Categories: Main dish, Meats, Sauces
Yield: 4 servings
1/3 c Catsup 2 tb Vinegar

2 tb Finely Chopped Onion 1 ea Finely Chopped Garlic Clove
1 1/2 ts Worcestershire Sauce 1 ts Packed Brown Sugar
1/8 ts Dry Mustard 1 ea Dash Pepper
2 c Cut-up Cooked Beef 4 ea French Rolls, Split
4 ea Slices American Cheese
Mix all ingredients except beef, rolls and cheese in 1-Qt casserole. Cover
and microwave on high (100%) util hot and bubbly, 2 to 3 minutes; stir. Mix
beef into sauce. Cover and microwave until beef is hot, 3 to 5 minutes
Fill rolls with beef mixture and cheese slices and serve.
Tuna Buns
Categories: Main dish, Fish
Yield: 4 servings
2 ea Hardcooked Eggs, Chopped 6 1/2 oz (1 cn) Tuna, Drained

4 oz Shredded Cheddar Cheese 1/4 c Chopped Green Pepper
2 tb Finely Chopped Onion 1/2 ts Prepared Mustard
1/2 c Mayo or Salad Dressing 8 ea Hamburger Buns, Split
Mix eggs, tuna, cheese, green pepper, onion, mustard and mayonnaise. Fill
buns with tuna mixture. Place on serving plate. Microwave uncovered on
high (100%) until filling is warm, 1 1/2 to 2 mins.
Deviled Eggs
Categories: Main dish
Yield: 4 servings
3 ea Large Hard Cooked Eggs 2 tb Mayo Or Salad Dressing

1/2 ts Prepared Mustard 1 ea Dash Of Pepper
Cut eggs lengthwise into halves. Slip out yolks and mash with a fork. Mix
in remaining ingredients. Filltes with yolk mixture, heaping it up
lightly.
Deviled Eggs And Noodles

Yield: 4 servings
1 ea Recipe #19 (Deviled Eggs) 2 tb Chopped Onion

1 tb Margarine Or Butter 2 1/2 c Noodles, Cooked
1 c ( 8 ozs) Dairy Sour Cream 1/3 c Grated Parmesan Cheese
1/3 c Milk 1/3 c Sliced Ripe Olives
2 ts Poppy Seeds 1/2 ts Salt
Prepare Deviled Eggs according to Recipe 19. Cover and microwave onion and
margarine in 1 1/2-Qt casserole on high (100%) until onion is tender, 1 1/2
to 2 minutes. Stir in remaining ingredients. Cover and microwave until
hot, 5 to 6 minutes. Arrange eggs on noodles. Cover and microwave until
eggs are hot, 1 to 2 minutes.
Scrambled Eggs Benedict

Yield: 4 servings
1 pk Hollandaise Sauce Mix * 8 ea Thin Slices Canadian Bacon

4 ea Large Eggs 1/4 c Milk
2 tb Chopped Green Peppers (Opt.) 1/8 ts Salt
1 ea Dash Pepper 2 ea English Muffins, Split
* Sauce packet should weigh 1 1/4 ounces.

Mix sauce as directed on package in 2-cup glass measure. Microwave
uncovered on high (100%), 1 minute; stir. Microwave until mixture boils
and thickens, 1 to 1 1/2 minutes, stirring every 30 seconds. Cover and
microwave bacon on high (100%) on high (100%) until hot, 1 1/2 to 2
minutes. Beat eggs in 1-Qt casserole. Beat in milk, green pepper, salt and
pepper. Cover and microwave on high (100%) 2 minutes; stir. Cover and
microwave until eggs are set but still moist, 1 to 1 1/2 minutes. Place
muffins, cut sides up on serving plate. Top each with bacon slices and
large spoonfull of eggs; spoon sauce over eggs. Microwave uncovered on
high (100%) until hot, 1 to 1 1/2 minutes. NOTE:
Pork With Vegetables And Cashews

Categories: Main dish, Meats
Yield: 4 servings
1 lb Boneless Fresh Pork * 1 ea Medium Onion **

2 tb Soy Sauce (Import. If Avail) 1/2 ts Salt
1/4 ts Pepper 1 pk (10 oz) Frozen Peas
8 oz Fresh Mushrooms, Sliced 1 tb Cornstarch
2 tb Cold Water 1 ea Jar (2 ozs) Pimiento ***
1 c Salted Cashews Or Peanuts
* Pork should be fresh shoulder meat cut into 3/4-inch cubes. ** Onion
should be sliced and separated into rings. *** Jar of pimientos, should be
2 ozs and they should be sliced.
Mix pork, onion and soy sauce in 3-qt casserole. Cover and microwave on
medium (50%) until meat is no longer pink, 12 to 15 minutes. Stir every 3
minutes. Stir in salt, pepper, peas and mushrooms. Cover and microwave on
medium (50%) 9 minutes. Stir every 3 minutes. Blend cornstarch and water;
stir into meat mixture. Stir in pimiento. Cover and microwave on medium
(50%) until meat is tender, 9 to 12 minutes, stirring every 3 minutes. Stir
in cashews. Cover and let stand 5 minutes. Serve with rice if desired.
Dried Beef And Noodle Casserole

Yield: 5 servings
4 oz Dried Beef, Snipped 1 c Water

1 ea Small Onion, Chopped 2 c Uncooked Noodles
1 cn Cream Of Mushroom Soup * 1/2 c Milk
1 c Water 1 ts Dried Parsley Flakes
4 oz (1 C) Shredded CheddarCheese
* Cream Of Mushroom soup should be the 10 3/4 oz can of condensed cream

of mushroom soup.
Cover and microwave dried beef and 1 cup water in 2-qt casserole on high
(100%) to boiling, 2 to 3 minutes; drain. Stir in onion, noodles, soup,
milk, water and parsley flakes. Cover and microwave 10 minutes; stir.
Cover and microwave until noodles are tender, 5 to 6 minutes. Stir in
cheese. Cover and microwave until melted, 2 to 3 minutes. Let stand 5
minutes before serving.
Liver And Onions

Categories: Meats, Main dish
Yield: 3 servings
1/2 lb Calf Or Beef Liver * 2 ea Med. Onions, Sliced

2 tb Vegetable Oil 1/4 ts Pepper
1/4 ts Ground Sage 2 ts Soy Sauce (ImportedIf Avail)
1 tb Lemon Juice 1 x Chopped Parsley
* Liver should be sliced from 1/4 to 1/2-inch thick.

Cut liver into serving pieces. Mix onions, oil, pepper and sage in 1-qt
casserole. Cover and microwave on high (100 until onions are crisp tender,
4 to 6 minutes. Brush liver with soy sauce. Arrange with thickest pieces to
outsied in 9- inch pie plate. Spoon onions evenly over liver. Cover tightly
and microwave on high (100%) 3 minutes; turn pie plate one-half turn.
Micro- wave until liver is no longer pink, 1 to 3 minutes (do not
overcook). Let stand 3 minutes. (Liver will continue to cook while
standing.) Sprinkle with lemon juice and parsley just before serving.
Glazed Pork Loin Roast

Yield: 8 servings
1 ea Fresh Pork Loin Roast * 1 ea Clove Garlic, Cut into 1/4's

1 ts Salt 1 tb Orange Marmalade
1 ts Prepared Mustard 1/2 ts Dried Thyme Leaves
* Pork roast should be 2 to 2 1/2 lbs boneless roast.

Make 4 slits in fat on pork roast with tip of sharp knife, insert a piece
garlic in each slit. Sprinkle roast with salt. Mix marmalade, mustard and
thyme, spread on roast. Place roast in 16 x 10-inch cooking bag. Close bag
loosely with string (leave hole the size of finger in closure). Place roast
on microwve roast- ing rack in oblong baking dish 12 x 7 12 x 2-inches.
Microwave on medium-low (30%) 30 minutes; turn roast over and turn dish
one-half turn. Microwave until roast is done (170 degrees F on meat
thermometer inserted in several different places in roast), 20 to 25
minutes. Let stand 10 minutes in bag in microwave. Serve with Meat Juices.
Sweet 'N' Sour Pork
Categories: Main dish, Meats, Pork
Yield: 6 servings
1 1/2 lb Fresh Pork Shoulder * 1 ea Med. Onion, Sliced

8 oz (1 cn) Pineapple Chunks 1/4 c Packed Brown Sugar
3 tb Cornstarch 2 tb Lemon Juice
1 tb Imported Soy Sauce 1 ts Salt
1/8 ts Pepper 1/8 ts Ground Ginger
1 ea Small Green Pepper ** 6 oz (1 Pk) Frozen Pea Pods
* Pork shoulder should be cut into 1/2-inch cubes. ** Green pepper

should be seeded and cut into 1-inche pieces.
Mix pork, onion, pineapple (with juice), brown sugar, cornstarch, lemon
juice, soy sauce, salt, pepper and ginger in 2-qt casserole. Cover and
microwave on medium (50%) until pork is no longer pink, 24 to 28 minutes,
stirring every 3 minutes. Stir in green pepper and pea pods. Cover and
microwave on high (100%) green pepper and pea pods are tender, 3 to 4
minutes.
Oriental Pork
Yield: 4 servings
1 lb Bonless Fresh Pork Shoulder* 1/2 c Water

1/2 c Orange Juice 1/4 ts Salt
1/8 ts Pepper 3 tb Imported Soy Sauce
8 oz (1cn) Water Chestnuts, Drain 16 oz (1cn) Bean Sprouts, Drained
2 c Chinese Cabbage, Sliced Thin 1 tb Cornstarch
1 tb Cold Water 2 tb Chopped Green Onions
3 c Hot Cooked Rice
* Pork Shoulder should be cut into 1/4-inch strips.

Mix pork, 1/2 c water, the orange juice, salt, peper and soy sauce in 2-qt
casserole. Cover and microwave on medium (50%) until pork is tender, 16 to
20 minutes, stirring every 3 minutes. Stir in drained water chestnuts, bean
sprouts and cabbage. Cover and microwave on high (100%) until cabbage is
crisp tender, 3 to 4 minutes. Blend cornstarch and 1 T cold water in 4 c
glass measure. Drain juices from meat mixture into cornstarch mixture;
stir well. Microwave on high (100%) until mixture boils and thickens, 3 to
4 minutes, stirring every minute or so. Pour over meat and vegtables.
Sprinkle with onions and serve over the hot rice.
Green Beans And Bamboo Shoots

Categories: Vegetables
Yield: 4 servings
10 oz (1 pk) Frozen Green Beans * 1 c Bamboo Shoots **

1 tb Margarine or Butter 1/4 ts Salt
1/4 ts Sugar 1/4 ts Ground Ginger
* Green beans should be french cut. ** Bamboo shoots shoud be cut into
1/2-inch pieces.
Cover and microwave frozen green beans in 1-qt casserole on high (100%)
until tender, 6 to 7 minutes, drain. Stir in remaining ingredients.
Microwave uncovered until hot, about 1 minute.
Stuffed Zucchini
Yield: 8 servings
4 ea Med. Zucchini 3 ea Green Onions, Sliced

2 tb Butter Or Margarine 1 ea Slice Bread, Cubed
1/4 c Grated Parmesian Cheese 1 ea Med Tomato, Chopped
1/4 ts Salt 1 x Dash Pepper
Cut zucchini lengthwise in halves. Scoop out pulp, leaving 1/4-inch wall;
chop pulp and reserve. Place zucchini shells cut sides down in dish. Cover
loosely and microwave on high (100%) until crisp tender, about 5 to 6
minutes. Cover and microwave reserved pulp, the onions and margarine in a 1
1/2-qt casserole or bowl on high (100%) until tender, 6 to 7 minutes. Stir
in bread cubes, cheese, tomato, salt and pepper. Turn zucchini shell cut
sides up; spoon mixture into shells. Cover loosely and microwave on high
(100%) until hot, 2 to 3 minutes.
Pumpkin Oat Muffins

Categories: Breakfast, Breads, Muffins
Yield: 12 servings
1 c Unbleached Flour, Sifted 2 ts Baking Powder

1 ts Pumpkin Pie Spice 1/4 ts Baking Soda
1/2 ts Salt 3/4 c Canned, Mashed, Pumpkin
1/2 c Brown Sugar, Packed 1 ea Large Egg, Slightly Beaten
1/4 c Milk 1/4 c Vegetable Oil
1 c Quick-cooking Oats 1/2 c Raisins
1 x Crumb Topping
Sift together flour, baking powder, pumpkin pie spice, baking soda and
salt; set aside. Combint pumpkin, brown sugar, egg, milk, oil, oats and
raisins in bowl; blend well. Add dry ingredients all at once, stirring just
enough to moisten. Spoon batter into grease 3-inch muffin-pan cups, filling
2/3rds full. Sprinkle with crumb topping. Bake in 400 degree F. oven 18 to
20 minutes or until golden brown. Serve hot with homemade jelly or jam.
CRUMB TOPPING: Combine 1/2 c brown sugar (packed), 1 T unbleached flour,
1/4 t pumpkin pie spice and 2 T butter or regular margarine in bowl. Mix
until crumbly.
Bran Muffins-in-waiting
Categories: Muffins, Breads, Breakfast
Yield: 6 servings
1 c Warm Water 3 1/2 c Wheat/Oat Bran Cereal

2 1/2 c Unbleached All-purpose Flour 2 1/2 ts Baking Soda
1/2 c Butter/Margarine, Room Temp. 1 1/2 c Granulated Sugar
2 ea Large Eggs 2 c Butter/Sour milk.
Mix water with 1 cup cereal. Sift flour with baking soda. In a large bowl,
beat butter until creamy. Add sugar 1/2 cup at a time, beating after each
addition. Blend in eggs, one at a time, beating well after each addition.
Scrape sides of bowl often. Stir in flour mixture 1/2 cup at a time,
alternating with butter/sour milk, added 1/2 cup at a time also. Stir in
soaked bran and the remaining bran cereal. Cover and store in refrigerator
at least 6 hours before baking. To bake muffins, heat oven to 400 degrees
F. Grease 2 1/2-inch Muffin Cups. Stir batter gently. Fill each muffin cup
with about 1/4 c batter. Bake about 20 minutes, or until nicely browned.
Remove from pan and serve hot with butter. Makes 6 cups batter or about 24
2 1/2-inch muffins.
Date Or Raisin Bran Muffins
Yield: 4 servings
1 c Wheat/Oat Bran cereal 3/4 c Milk

1 c Unbleached All-Purpose Flour 2 1/2 ts Baking Powder
1/2 ts Salt 1/4 c Granulated Sugar
1/2 c Seedless Raisins * 1/2 c Chopped Walnuts
1 ea Large Egg 1/4 c Vegetable Oil
* Finely chopped pitted dates may be substituted to get Date Muffins.

Mix cereal and milk. Let stand a few minutes until most of the milk is
absorbed. Grease 12 2 1/2-inch muffin cups. Heat oven to 400 degrees F.
Sift flour, baking powder, salt and sugar into a medium-sized bowl. Stir
to mix well. Add dates/raisins and nuts; toss to mix. Add egg and oil to
soaked cereal and beat well with a fork. Pour into flour mixture and stir
only until dry ingredients are moistened. Batter will be lumpy. Drop
batter into prepared pans, filling each cup half to two-thirds full. Bake
about 30 minutes, or until browned. Remove from pan and serve hot with
butter and jelly or preserves.
Corn Meal Muffins

Yield: 4 servings
1 c Unbleached All-purpose Flour 4 ts Baking Powder

2 tb Granuleated Sugar 1 ts Salt
1 c Yellow Cornmeal 2 ea Large Eggs
1/4 c Vegetable Oil
Grease 12 2 1/2-inch muffin cups. Heat oven to 425 degrees F. Sift flour,
baking powder, sugar and salt into medium-sized bowl. Add cornmeal and
stir to mix well. In small bowl, beat eggs with fork. Add milk and oil. Add
all at once to dry ingredients. Stir mixture only until dry ingredients are
mositened. Batter will be lumpy. Drop batter from a tablespoon into the
prepared muffin cups, filling each cup 1/2 to 2/3rds full. Bake 15 to 20
minutes, or until golden brown. Remove and serve hot with butter, bacon
and eggs.
Pecan Cinnamon Muffins

Yield: 4 servings
1 1/2 c Unbleached Flour, Sifted 1/4 c Sugar

1/4 c Brown Sugar, Packed 2 ts Baking Powder
1/2 ts Salt 1/2 ts Ground Cinnamon
1 ea Large Egg, Slightly Beaten 1/2 c Vegetable Oil
1/2 c Milk 1/2 c Chopped Pecans
Sift together flour, sugar, brown sugar, baking powder, salt and cinnamon
into mixing bowl. Combine egg, oil and mil in small bowl; blend well. Add
all at once to dry ingredients, stirring just enough to moisten. Stir in
pecans. Spoon batter into greased 2 1/2-inch muffin-pan cups, filling each
2/3rds full. Bake in 400 degree F. oven 20 minutes or until golden brown.
Serve hot with butter and homemade jelly or jam. Serving Hint: Match the
mood of your mealtime by using a variety of pretty napkins to line a muffin
basket. For a picnic, choose a red and white checked napkin; for special
dinners, use your finest linen napkins; and for Christmas, of course, a
bright red napkin.
Cranberry Muffins
Yield: 4 servings

3/4 ts Baking Soda 1/4 ts Salt
1 ea Large Egg, Slightly Beaten 3/4 c Butter/Sour Milk
1/4 c Vegetable Oil 1 c Chopped Raw Cranberries
1/2 c Sugar
Sift together flour, 1/4 cup sugar, baking soda and salt into bowl. Combine
egg, butter/sour milk and oil in small bowl; blend well. Add all at once
to dry ingredients, stirring just enough to moisten. Combine cranberries
and 1/2 cup sugar; stir into batter. Spoon batter into greased 2 1/2-inch
muffin-pan cups, filling 2/3rds full. Bake in 400 degrees F. oven 20
minutes or until golden brow. Serve hot with butter and homemade jelly or
jam.
High-Protein Muffins
Yield: 10 servings
2 1/2 c 40% Bran Flakes Cereal 1 1/2 c Raisins

1 3/4 c Milk 1 c Stirred Whole Wheat Flour
1 c Soy Flour 1 c Toasted Wheat Germ
4 ts Baking Powder 1 1/2 ts Ground Nutmeg
3/4 ts Salt 4 ea Large Eggs, Slightly Beaten
2/3 c Honey 2/3 c Vegetable Oil
1/4 c Dark Molasses
Combine Bran Flakes, raisins and milk in large mixing bowl. Stir together
whole wheat flour, soy flour, wheat germ, baking powder, nutmeg and salt;
set aside. Combine eggs, honey, oil and molasses in small bowl; blend well.
Add egg mixture to soaked bran flakes; mix well. Add dry ingredients all at
once to bran mixture, stirring just enough to moisten. Spoon batter into
paper-lined 3-inch muffin-pan cups, filling 2/3rds full. Bake in 350
degrees F. oven 25 minutes or until golden brown. Serve hot with butter
and homemade jelly or jam.
Spicy Apricot Oat Muffins

Yield: 6 servings
2 c Unbleached Flour, Sifted 1/2 c Sugar

3 ts Baking Powder 1 ts Salt
2 ts Pumpkin Pie Spice 1/2 c Quick-cooking Oats
1 c Chopped Dried Apricots 1/2 c Chopped Walnuts
2 ea Large Eggs, Slightly Beaten 1 1/3 c Milk
1/4 c Vegetable Oil
Sift together flour, sugar, baking powder, salt and pumpkin pie spice into
large mixing bowl. Stir in oats, apricots, and walnuts. Combine eggs, milk
and oil in small bowl; blend well. Add all at once to dry ingredients,
stirrin just enough to moisten. Spoon batter into greased 3-inch
muffin-pan cups, fill 2/3rds full. Bake in 350 degree F. oven 30 minutes or
until golden brown. Serve hot with butter and homemade jam or jelly.
Bacon And Onion Muffins
Categories: Muffins, Dinner, Brunch, Breads
Yield: 6 servings
1/2 lb Bacon, Diced 1/4 c Chopped Onion

2 1/4 c Unbleached Flour, Sifted 3 ts Baking Powder
1/2 ts Baking Soda 1/2 ts Salt
2 ea Large Eggs, Slightly Beaten 1/3 c Milk
1 c Dairy Sour Cream 1 x Sesame Seeds
Fry bacon until crisp in skillet. Remove with slotted spoon and drain on
paper towels. Saute onion in 1 T bacon drippings until tender (do not
brown). Set aside to cool. Sift together flour, baking powder, baking soda
and salt in large mixing bowl. Combine eggs, milk and sour cream in small
bowl; blend well. Add all at once to dry ingredients, stirring just enough
to moisten. Stir in bacon and sauteed onion. Spoon batter into greased 2
1/2-inch muffin-pan cups, fill 2/3rds full. Sprinkle with sesame seeds.
Bake in 375 degree F. Oven 18 to 20 minutes or until golden brown. Serve
hot with homemade jelly or jam.
Pumpkin Muffins
Categories: Dinner, Breakfast, Breads, Brunch
Yield: 4 servings

1/4 ts Salt 1/4 ts Ground Cinnamon
1/4 c Vegetable Shortening 2/3 c Sugar
1 ea Large Egg 1/2 c Canned, Mashed Pumpkin
2 tb Milk
Sift together flour, baking powder, salt and cinnamon; set aside. Cream
together shortening and sugar in mixing bowl until ight and fluffy, using
electric mixer at medium speed. Beat in egg. Combine pumpkin and milk in
small bowl. Add dry ingredients alternately with pumpkin mixture to
creamed mixture, stirring well after each addition. Spoon pagger into
paper-lined 2 1/2-inch muffin-pan cups, filling 2/3rds full. Bake in 350
degree F. oven 20 minutes or until golden brown. Serve hot with butter and
homemade jam.
Oatmeal Muffins
Categories: Breakfast, Breads, Muffins
Yield: 5 servings
1 c Quick-cooking Oats 1 c Butter/Sour Milk

1/2 ts Baking Soda 1 ts Salt
1/3 c Butter or Regular Margarine 1/2 c Brown Sugar, Packed
1 ea Large Egg
Combine oats and butter/sour milk in small bowl. Mix well and let stand 1
hour. Sift together flour, baking powder, baking soda and salt; set aside.
Cream together butter and brown sugar in mixing bowl, using electric mixer
at medium speed. Add egg; beat until light and fluffy. Add dry ingredients
alterantely with oat mixture to creamed mixture, blending well after each
addition. Spoon batter into greased 2 1/2-inch muffin-pan cups, filling
2/3rds full. Bake in 400 degree F. oven 20 minutes or until golden brown.
Serve hot with homemade jam or preserves.
Banana-Nut Muffins
Categories: Dinner, Breakfast, Brunch, Muffins, Bread
Yield: 6 servings

1/2 ts Salt 1/2 c Shortening
1 c Sugar 2 ea Large Eggs
1 1/3 c Mashed Ripe bananas (3 Med.) 1 c Chopped Walnuts
Sift together flour, baking powder and salt; set aside. Cream together
shrtening and sugar in bowl until light and fluffy, using electric mixer at
medium speed. Beat in eggs, one at a time, blending well after each
addition. Stir in mashed bananas. Add dry ingredients all at once,
stirring just enough to moisten. Gently mix in chopped nuts. Spoon batter
into greased 3-inch muffin-pan cups, filling 2/3rds full. Bake in 350
degree F. oven 20 minutes or until golden brown. Serve hot with homemade
jam or jelly.
Heirloom Raisin Muffins

Categories: Muffins, Breakfast, Brunch, Breads
Yield: 4 servings
1 c Raisins 1 c Water
1/2 c Butter/Regular Margarine 1/4 c Sugar
2 ea Large Eggs 1 1/2 c Unbleached Flour, Sifted
1 ts Baking Powder
Combine raisins and water in saucepan. Bring to a boil, reduce heat and
cover. Simmer 20 minutes. Drain raisins, reserving liquid. Add enough
water to reserved liquid to make 1/2 cup. Cool well. Cream together butter
and sugar in bowl until light and fluffy, using electric mixeer at medium
speed. Add eggs, beat 2 more minutes. Sift together flour and baking
powder. Add flour mixture alternately with 1/2 cup of reserved raisin
liquid into creamed mixture, mixing well after each addition. Stir in
raisins. Spoon batter into greased 3-inch muffin-pan cups, filling 2/3rds
full. Bake in 400 degree F. oven 18 minutes or until golden brown. Serve
hot with homemade jam or jelly.
Apple Crunch Muffins

Categories: Breakfast, Muffins, Breads, Brunch
Yield: 4 servings

2 ts Baking Powder 1/2 ts Salt
1 1/2 ts Ground Cinnamon 1/4 c Vegetable Shortening
1 ea Large Egg, Slightly Beaten 1/2 c Milk
1 c Tart Apples * 1 x Nut Crunch Topping
* Apples are to be washed and cored. Shred the unpeeled apples for
recipe.
Sift together flour, sugar, baking powder, salt and cinnamon into mixing
bowl. Cut in shortening with pastry blender until fine crumbs form. Combine
egg and milk. Add to dry ingredinets all at once, stirring just enough to
moisten. Stir in apples. Spoon batter into paper-lined 2 1/2-inch
muffin-pan cups, filling 2/3rds full. Sprinkle with nut crunch topping.
Bake in 375 degree oven 25 minutes or until golden brown. Serve hot with
butter and homemade jelly or jam. NUT CRUNCH TOPPING: Mix together 1/4 c
brown sugar (packed), 1/4 c chopped pecans and 1/2 t ground cinnamon in
small bowl.
Country Bran Muffins
Categories: Muffins, Breakfast, Brunch, Dinner, Bread
Yield: 8 servings
1 c 40% Bran Flakes Cereal 1 c Boiling Water

2 1/2 c Unbleached Flour, Sifted 2 1/2 ts Baking Soda
1/2 ts Salt 1/2 c Shortening
1 1/2 c Sugar 2 ea Large Eggs
2 c All-Bran Cereal 2 c Butter/Sour Milk
Combine 40% Bran Flakes and boiling water in bowl. Let stand 10 minutes.
Sift together flour, baking soda and salt; set aside. Cream together
shortening and sugar in large mixing bowl until light and fluffy, using
electric mixer at medium speed. Add eggs, one at a time, beating well
after each addition. Stir in Bran Flakes mixture and all-bran into creamed
mixture. Add dry ingredients alternately with butter/sour milk to creamed
mixture, mixing just enough to moisten. Spoon batter into well-greased 1
1/2-inch muffin-pan cups, filling 2/3rds full. Bake in 400 degree F. oven
25 minutes or until golden brown. Serve hot with butter and jam. NOTE:
Batter can be stored for a few days in the refrigerator. Bake as directed.
Molasses Refrigerator Muffins

Categories: Muffins, Breads, Brunch
Yield: 12 servings
4 c Unbleached Flour, Sifted 2 ts Baking Soda

1 ts Salt 1 ts Ground Cinnamon
1 ts Ground Ginger 1/4 ts Ground Cloves
1/4 ts Ground Allspice 1/4 ts Ground Nutmeg
1 1/3 c Vegetable Shortening 1 c Sugar
4 ea Large Eggs, Slightly Beaten 1 c Molasses
1 c Butter/Sour Milk 1 c Raisins
Sift together flour, baking soda, salt, cinnamon, ginger, cloves, allspice
and nutmeg; set aside. Cream together shortening and sugar in mixing bowl
until light anf fluffy, using electric mixer at medium speed. Add eggs beat
well. Blend in molasses and butter/sour milk. Add dry ingredients all at
once, stirring just enough to moisten. Stir in raisins. Spoon into greased
3-inch muffin-pan cups, filling 1/2 full. Bake in 350 degree oven 20
minutes or until golden brown. Serve hot with butter and jam. NOTE: Batter
can be stored in refrigerator in covered container for up to 3 weeks.
Parmesan Herb Muffins

Categories: Muffins, Breads, Dinner
Yield: 4 servings
2 c Unbleached Flour 1 tb Sugar

1 1/2 ts Baking Powder 1/2 ts Baking Soda
1/2 ts Sage Leaves, Crumbled 1/2 c Chopped Fresh Parsley
1/4 c Grated Parmesan Cheese 1 1/4 c Butter/Sour Milk
1/4 c Butter/Margarine, Melted 1 ea Large Egg
Heat oven to 400 degrees F. Grease bottoms of 12 muffin-pan cups or line

with paper baking cups. Lightly spoon flour into measuring cup; level off.
In large bowl, combine flour sugar, baking powder, baking soda, sage,
parsley and cheese, blend well. Add butter/sour milk, margarine and egg;
stir just until dry ingredients are moistened. Fill prepared muffin cups
2/3rds full. Bake at 400 degrees F. for 15 to 20 minutes or until
toothpick inserted in center coumes out clean. Serve hot. MICROWAVE
DIRECTIONS: Prepare muffin batter as directed above. Using 6 cup
microwave-safe muffin pan, line each with 2 paper baking cups to absorb
moisture during baking. Fill cups 1/2 full. Sprinkle top of each muffin
with cornflake crumbs. Microwave 6 muffins on HIGH for 2 1/2 to 3 minutes
or until toothpick inserted in center comes out clean, rotating pan 1/2
turn halfway through baking. Remove muffins from pan and immediatedly
discard outer baking cups. Cool 1 minute on wire rack before serving.
Repeat with remaining batter.
Dilly Zucchini Ricotta Muffins

Categories: Muffins, Breads, Dinner
Yield: 4 servings
1 1/2 c Unbleached Flour 2 tb Sugar

3/4 ts Dill Weed 1/4 c Milk
1/2 c Margarine/Butter, Melted 2 ea Large Eggs
2/3 c Ricotta Cheese 1/2 c Shredded Zucchini
Heat oven to 400 degrees F. Line with paper baking cups or grease, 12
muffin-pan cups. Lightly spoon flour into measuring cup, level off. In
large bowl, combine flour, sugar, baking powder, salt and dill weed, mix
well. In medium bowl combine milk, margarine and eggs. Stir in ricotta
cheese and zucchini, beat well. Add to dry ingredients, stirring just until
moistened (Batter will be stiff). Fill prepared muffin cups 2/3rds full.
Bake at 400 degrees F. for 20 to 25 minutes or until golden brown.
Immediately remove from pan and serve.
Lemon Raspberry Muffins

Categories: Muffins, Breads, Desserts
Yield: 4 servings
2 c Unbleached Flour 1 c Sugar

1 c Half-and-half 1/2 c Vegetable Oil.
1 ts Lemon Extract 2 ea Large Eggs
1 c Fresh/Frozen Raspberries *
* Frozen raspberries should be without syrup and should not be thawed.

Heat oven to 425 degrees F. Line 12 muffin cups with paper baking cups.
Lightly spoon flour into measuring cup; level off. In large bowl, combine
flour, sugar, baking powder and salt; mix well. In small bowl, combine
half-and-half, oil, Lemon estract and eggs; blend well. Add to dry
ingredients, stir until ingredients are just moistened. Carefully fold in
raspberries. Fill prepared muffin cups 3/4ths full. Bake at 425 degrees F.
18 to 23 minutes or until golden brown. Cool 5 minutes, remove from pans.
HIGH ALTITUDE: Above 3500 feet, decrease baking powder to 2 teaspoonsful.
Peach Salad
Categories: Salads
Yield: 8 servings
6 ea Peaches sliced 1/3 segments 5 ea Kiwi fruit peeled sliced

3 ea Juice of 3 oranges 1 ea Juice of 1 lemon
1 1/2 tb Sugar 4 ea Fresh mint leaves
Place peach and kiwi slices in a medium bowl. Add citrus juices and sugar
to taste. Stir very gently to blend. Place mint leaves on top of fruit
and chill several hours.
Antipasto
Categories: Appetizers, Dips
Yield: 10 servings
2 ea Green peppers 1 ea Medium onion

2 ea Stalks of celery 3 ea Carrots
1 ea Garlic clove 1/2 lb Sliced Mushrooms
1 ea Flowerets of med cauliflower 2 tb Oil
1 cn Tuna fish drained 1 ea Juice of one lemon
1 ts Granulated sugar 13 oz Bottle of ketchup
Finely chop peppers, onion, celery, carrots, garlic, mushrooms and

cauliflower; cook in hot oil for 5 minutes, mix well. Cook 5 minutes. Pour
into sterilzed jars, cool and refrigerate. When serving, place antipasto
in a pretty dish, surround with crackers.
Pasta Salad
Categories: Salads, Appetizers
Yield: 2 servings
2/3 c Rotini noodles 1/2 c Frozen mixed vegetables

1/4 c Grated mozzarella cheese 2 tb Mayonnaise
1 tb Chopped basil or parsley 1/2 ts Dried oregano
Cook pasta in a pot of boiling salted water until tender. Drain and rinse
with cold water. Drain well. Add vegetables and cheese. Stir in
mayonnaise, basil or parsley and oregano.
Corn Roasted with Herb Butter

Yield: 6 servings
3/4 c Butter softened 1 1/2 tb Minced parsley

1 1/2 tb Lemon juice 2 1/2 tb Minced green onion
1/4 ts Freshly grated nutmeg 1/2 ts Salt and pepper
1 x Dash of Tabasco 1 x Dash of Worcestershire sauce
Cover and refrigerate at least 1 hour. Spread each ear of corn with 1
tablespoon of herb butter. Wrap each ear in foil. Roast corn on barbeque
or broil 4 inches from heat 30 min or till kernels are tender. Unwrap,
detach husks and spread with remaining butter.
The Ultimate Salad Dressing

Categories: Salads
Yield: 2 servings
1 ts Dry mustard 1/2 ts Salt

1/4 ts Pepper 1/2 ts Sugar
1 ts Dried Oregano 2 tb Parsley
2 tb Minced onions 1 tb Minced Garlic cloves
1 tb Minced Sweet Red peppers 4 ts Lemon juice
4 ts White wine vinegar 1/2 c Light Oil
In small bowl, whisk together all ingredients except oil. Whisk mixture
while slowly drizzling in oil. Let stand for 30 minutes to blend flavours.
Whisk again before using. Dressing can also be made in food processor.
(use pulse)
Table of Contents Full Version:
BARBECUED BEEF ON BUNS...................................................................................................................... 2

BARBECUED BEEF IN CRUSTY ROLLS.......................................................................................................... 2
TUNA BUNS........................................................................................................................................... 2
DEVILED EGGS....................................................................................................................................... 2
DEVILED EGGS AND NOODLES................................................................................................................... 3
SCRAMBLED EGGS BENEDICT.................................................................................................................... 3
PORK WITH VEGETABLES AND CASHEWS.................................................................................................... 3
DRIED BEEF AND NOODLE CASSEROLE........................................................................................................ 4
LIVER AND ONIONS.................................................................................................................................. 4
GLAZED PORK LOIN ROAST...................................................................................................................... 4
SWEET 'N' SOUR PORK............................................................................................................................ 5
ORIENTAL PORK..................................................................................................................................... 5
GREEN BEANS AND BAMBOO SHOOTS........................................................................................................ 5
STUFFED ZUCCHINI................................................................................................................................... 6
PUMPKIN OAT MUFFINS............................................................................................................................ 6
BRAN MUFFINS-IN-WAITING........................................................................................................................ 6
DATE OR RAISIN BRAN MUFFINS................................................................................................................ 7
CORN MEAL MUFFINS.............................................................................................................................. 7
PECAN CINNAMON MUFFINS...................................................................................................................... 7
CRANBERRY MUFFINS.............................................................................................................................. 8
HIGH-PROTEIN MUFFINS............................................................................................................................ 8
SPICY APRICOT OAT MUFFINS.................................................................................................................... 8
BACON AND ONION MUFFINS..................................................................................................................... 9
PUMPKIN MUFFINS................................................................................................................................... 9
OATMEAL MUFFINS................................................................................................................................. 9
BANANA-NUT MUFFINS.......................................................................................................................... 10
HEIRLOOM RAISIN MUFFINS...................................................................................................................... 10
APPLE CRUNCH MUFFINS......................................................................................................................... 10
COUNTRY BRAN MUFFINS....................................................................................................................... 11
MOLASSES REFRIGERATOR MUFFINS......................................................................................................... 11
PARMESAN HERB MUFFINS...................................................................................................................... 11
DILLY ZUCCHINI RICOTTA MUFFINS............................................................................................................ 12
LEMON RASPBERRY MUFFINS................................................................................................................... 12
PEACH SALAD..................................................................................................................................... 12
ANTIPASTO.......................................................................................................................................... 13
PASTA SALAD..................................................................................................................................... 13
CORN ROASTED WITH HERB BUTTER.......................................................................................................... 13
THE ULTIMATE SALAD DRESSING.............................................................................................................. 13
HOMEMADE CROUTONS.......................................................................................................................... 14
RANCH STYLE BRUNCH EGGS................................................................................................................. 14
BRANDIED BEEF ROAST.......................................................................................................................... 14
MARTINI STEAK.................................................................................................................................... 14
OVERNIGHT LAYERED SALAD.................................................................................................................. 15
IRISH LAMB STEW.................................................................................................................................. 15
TURKEY SOUP CONTINENTAL................................................................................................................... 15
CHICKEN INDIENNE.................................................................................................................................. 16
MAPLE GLAZED CARROTS...................................................................................................................... 16
CARROTS GLACEES............................................................................................................................... 16
ASPARAGUS WITH MUSHROOMS AND FRESH CORIANDER............................................................................... 16
MUSHROOM STRUDEL............................................................................................................................ 17
BREAD AND BUTTER PUDDING.................................................................................................................. 17
TURKEY SOUP...................................................................................................................................... 18
ORANGE-BUTTERSCOTCH CHEESECAKE...................................................................................................... 18
NORTHWEST CHEESECAKE SUPREME......................................................................................................... 18
BANANA NUT CHEESECAKE..................................................................................................................... 19
CARROT 'N' RAISIN CHEESCAKE................................................................................................................ 19
MOCHA CHOCOLATE CHIP CHEESECAKE..................................................................................................... 19
CHOCOLATE CHERRY CHEESECAKE........................................................................................................... 20
HEAVENLY CHOCOLATE CHEESECAKE....................................................................................................... 20
CHOCOLATE RASPBERRY CHEESECAKE...................................................................................................... 21
FAVORITE CHEESECAKE SQUARES............................................................................................................ 21
SUN-SATIONAL CHEESECAKE................................................................................................................... 21
VERY BLUEBERRY CHEESECAKE............................................................................................................... 22
COCOA-NUT MERINGUE CHEESECAKE........................................................................................................ 22
FESTOVE IRISH CREAM CHEESECAKE......................................................................................................... 22
COOKIES AND CREAM CHEESECAKE.......................................................................................................... 23
VERY SMOOTH CHEESECAKE................................................................................................................... 23
LATTICE CHERRY CHEESECAKE................................................................................................................. 24
AUTUMN CHEESECAKE............................................................................................................................ 24
CHOCOLATE VELVET CHEESECAKE............................................................................................................ 24
MARBLE CHEESECAKE............................................................................................................................ 25
GALA APRICOT CHEESECAKE................................................................................................................... 25
PRALINE CHEESECAKE............................................................................................................................ 25
HEAVENLY DESSERT CHEESECAKE............................................................................................................ 26
LEMON DELIGHT CHEESECAKE.................................................................................................................. 26
TEMPTING TRIFLE CHEESECAKE................................................................................................................. 27
CREAMY CHILLED CHEESECAKE................................................................................................................ 27
RUM RAISIN CHEESECAKE....................................................................................................................... 27
ALOHA CHEESECAKE............................................................................................................................. 28
CHOCOLATE CHIP CHEESECAKE SUPREME................................................................................................... 28
ROCKY ROAD CHEESECAKE.................................................................................................................... 28
CAPPUCCINO CHEESECAKE...................................................................................................................... 28
LIME DELICIOUS CHEESECAKE................................................................................................................... 29
AMARETTO PEACH CHEESECAKE.............................................................................................................. 29
HOLIDAY EGGNOG CHEESECAKE.............................................................................................................. 30
MINATURE CHEESECAKES........................................................................................................................ 30
PEPPERMINT CHEESECAKE....................................................................................................................... 30
CHOCOLATE MINT MERINGUE CHEESECAKE................................................................................................. 31
ORINGINAL "PHILLY" CHEESECAKE............................................................................................................ 31
CHERRY CHEESECAKE............................................................................................................................ 31
PUMPKIN MARBLE CHEESECAKE............................................................................................................... 32
ORANGE UPSIDE-DOWN CHEESECAKE........................................................................................................ 32
CHOCOLATE TURTLE CHEESECAKE............................................................................................................ 32
BROWNIE SWIRL CHEESECAKE................................................................................................................. 33
COCONUT CHOCO CHEESECAKE............................................................................................................... 33
CHOCOLATE ORANGE SUPREME CHEESECAKE............................................................................................. 33
CAKE BROWNIES................................................................................................................................... 34
CARAMEL BROWNIES............................................................................................................................. 34
CHOCOLATE MARSHMALLOW BARS........................................................................................................... 35
CHOCOLATE MINT STICKS....................................................................................................................... 35
CHOCOLATE MUNCHIES.......................................................................................................................... 35
CREME BRULEE..................................................................................................................................... 36
LONDON TOWN GRATITUDE PUNCH............................................................................................................ 36
ENGLISH TOFFEE................................................................................................................................... 36
QUICK POTS DE CREME........................................................................................................................... 36
MY FAVORITE ICE BOX COOKIES.............................................................................................................. 37
GOLDEN SUGAR COOKIES....................................................................................................................... 37
OVERNIGHT COOKIES............................................................................................................................. 37
CRAB AND CREAM CHEESE HORS D'OEUVRE................................................................................................ 37
CRAB ROLL HORS D'OEUVRE................................................................................................................... 38
DEVILED CRAB CROQUETTES................................................................................................................... 38
CRAB CASSEROLE................................................................................................................................ 38
LONDONTOWN TERRACE CRAB PIE............................................................................................................ 38
TARRAGON SAUCE................................................................................................................................ 39
CRAB CAKES....................................................................................................................................... 39
GOLDEN CRAB PUFF.............................................................................................................................. 39
OYSTERS AND ARTICHOKE CASSEROLE...................................................................................................... 39
OYSTER STEW..................................................................................................................................... 40
GRILLED SHRIMP................................................................................................................................... 40
SHRIMP AND RICE CASSEROLE................................................................................................................. 40
SIMPLE SCALLOPS SUPREME.................................................................................................................... 40
SOUR CREAM DRESSING......................................................................................................................... 40
FRESH SPINACH SALAD.......................................................................................................................... 41
CALICO SALAD..................................................................................................................................... 41
GREEN AND GOLD BEAN SALAD............................................................................................................... 41
FIVE CUP FRUIT SALAD.......................................................................................................................... 41
STRAWBERRY JELLO SALAD................................................................................................................... 41
LIME VELVET SALAD.............................................................................................................................. 42
DOUBLE RASPBERRY SALAD................................................................................................................... 42
CREAM OF CRAB SOUP.......................................................................................................................... 42
CLAM CHOWDER................................................................................................................................... 42
FRENCH ONION SOUP WITH CROUTONS...................................................................................................... 43
GAZPACHO.......................................................................................................................................... 43
LIBBY'S JEWELED RELISH........................................................................................................................ 43
CRANBERRY RELISH............................................................................................................................... 43
CHILI SAUCE........................................................................................................................................ 43
CREAM BISCUITS................................................................................................................................... 44
SWEET POTATO BISCUITS....................................................................................................................... 44
CORN FRITTERS.................................................................................................................................... 44
WARM SPRINGS FRIED BREAD................................................................................................................. 44
FRANCES COOK'S BREAD & ROLLS........................................................................................................... 45
WHOLE WHEAT BATTER BREAD............................................................................................................... 45
CORN LIGHTBREAD................................................................................................................................ 46
PANCAKES.......................................................................................................................................... 46
ANGEL BISCUITS (NO RISING NECESSARY)................................................................................................... 46
OLD TIME CORNBREAD........................................................................................................................... 47
MINIATURE FRENCH BREAKFAST PUFFS..................................................................................................... 47
IRISH BREAD........................................................................................................................................ 47
CHEESE SOUFFLE.................................................................................................................................. 47
YULE LOG........................................................................................................................................... 48
FRUITED CHEESE LOG............................................................................................................................. 48
BAY HEAD CREAM CHEESE SPREAD.......................................................................................................... 48
CHEESE PUFFS...................................................................................................................................... 48
BLENDER SOUFFLE................................................................................................................................ 49
CREAM CHEESE SAUCE.......................................................................................................................... 49
BEEF STROGANOFF............................................................................................................................... 49
PORK CHOPS AND RICE.......................................................................................................................... 49
BEEF IN RED WINE................................................................................................................................. 49
TAMALE PIE......................................................................................................................................... 50
HUNTER'S STEW DISH FOR ROYALTY......................................................................................................... 50
DUTCH MEATLOAF................................................................................................................................ 50
BEEF 'N' BEER....................................................................................................................................... 51
BRAISED BEEF...................................................................................................................................... 51
BEEF WITH WINE AND MUSHROOM SAUCE.................................................................................................. 51
YORKSHIRE PUDDING............................................................................................................................. 51
EGGS BAKED IN SOUR CREAM................................................................................................................. 52
SCOTCH EGGS..................................................................................................................................... 52
CHICKEN AND BEEF................................................................................................................................ 52
WILD GOOSE....................................................................................................................................... 52
BAKED ROCK CORNISH GAME HEN............................................................................................................ 53
TURKEY CRUNCH................................................................................................................................... 53
WILLIAMSBURG CHICKEN, AS SERVED AT LONDON TOWN PUBLIK HOUSE...........................................................
53
ASPARAGUS STRATA............................................................................................................................ 53
SWEET-SOUR CARROTS......................................................................................................................... 54
CORN PUDDING..................................................................................................................................... 54
GREEN BEAN CASSEROLE....................................................................................................................... 54
ESCALLOPED POTATOES......................................................................................................................... 54
STUFFED SUMMER SQUASH..................................................................................................................... 55
STIR FRIED ASPARAGUS......................................................................................................................... 55
ASPARAGUS (GENERIC).......................................................................................................................... 55
ASPARAGUS WITH TOASTED PINE NUTS & LEMON VINAIGRETTE...................................................................... 56
ASPARAGUS WON TONS........................................................................................................................ 56
ASPARAGUS CASSEROLE....................................................................................................................... 56
CURRIED GARLIC DIP.............................................................................................................................. 56
CAYENNE MAYONNAISE DIP.................................................................................................................... 57
BYE-BYE BIRDY CURRY DIP.................................................................................................................... 57
CREAMY PURPLE ONION AND BASIL DIP..................................................................................................... 57
SPLENDIFEROUS GUACAMOLE DIP............................................................................................................. 58
CREAMY AVOCADO WITH BACON DIP........................................................................................................ 58
AZTEC PYRAMID AVOCADO DIP................................................................................................................ 58
NEIGHBOR'S CUCUMBER-DILL DIP.............................................................................................................. 59
EGGPLANT CAVIAR DIP.......................................................................................................................... 59
NOT MISS LILY'S OLIVES DIP................................................................................................................... 59
RANDY RED SALSA DIP.......................................................................................................................... 59
GREEN CHILI SALSA DIP (BEWARE VERY HOT)....................................................................................... 60
SHERRIED CHEDDAR CHEESE DIP............................................................................................................... 60
HUNGARIAN SPICED CHEESE DIP............................................................................................................... 60
TANGY BLUE CHEESE DIP........................................................................................................................ 60
GARLIC, CHEESE, AND NUT DIP................................................................................................................ 61
BRANDIED GORGONZOLA DIP................................................................................................................... 61
HICKORY-SMOKED CHEESE DIP................................................................................................................. 61
COTTAGE CHEESE DIP............................................................................................................................ 61
SMOOTH AND SPICY BOURSIN CHEESE DIP.................................................................................................. 62
GOLDEN CITRUS-RAISIN DIP..................................................................................................................... 62
CHOCOLATE CHIP CHEESECAKE DIP........................................................................................................... 62
EASY CHOCOLATE DIPPING SAUCE........................................................................................................... 63
MANGO CREAM DIP............................................................................................................................... 63
PINEAPPLE-WALNUT DIP......................................................................................................................... 63
BANANA BREAD DIP.............................................................................................................................. 63
STRAWBERRY GRAND MARNIER CHEESECAKE DIP........................................................................................ 64
ZWEI-BOHNENENSUPPE (TWO BEAN SOUP).................................................................................................. 64
WEISSE BOHNENSUPPE (WHITE BEAN SOUP)............................................................................................... 64
GULASCHSUPPE (GOULASH SOUP)............................................................................................................ 65
FRANKFUTER BOHNENSUPPE (BEAN SOUP WITH FRANKFURTERS)....................................................................
65
KRAUTSUPPE (CABBAGE SOUP)............................................................................................................... 65
LINSENSUPPE MIT FRANKFURTER (LENTIL SOUP WITH FRANKFURTERS)..............................................................
66
OCHSENSCHWANZSUPPE (OX TAIL SOUP)................................................................................................... 66
GRUNKOHLSUPPE (KALE AND POTATO SOUP)............................................................................................. 66
FRISCHE TOMATENSUPPE (FRESH TOMATO SOUP)......................................................................................... 67
KARTOFFELSUPPE (POTATO SOUP)........................................................................................................... 67
GURKEN UND KARTOFFELSUPPE (CUCUMBER AND POTATO SOUP)................................................................... 67
ZWIEBELKUCHEN (ONION PIE)................................................................................................................... 68
BAUERNFRUHSTUCK (FARMERS BREAKFAST).............................................................................................. 68
UBERBACKENER SPINAT MIT KASE (BAKED SPINACH WITH CHEESE).................................................................
68
GEFULLT KRAUTROLADEN (STUFFED CABBAGE ROLLS)................................................................................. 69
EIER IN GRUNER SOSSE (EGGS IN GREEN SAUCE)........................................................................................ 69
GEGRILLTE BRATWURST (GRILLED BRATWURST).......................................................................................... 70
JAGER-EINTOPF (HUNTER'S STEW)............................................................................................................. 70
BERGHOFF RAGOUT (RAGOUT A LA BERGHOF)............................................................................................ 70
FALSCHER HASE (FALSE HARE (GERMAN MEATLOAF))................................................................................. 71
SAUERBRATEN..................................................................................................................................... 71
STEAKS ESTERHAZY............................................................................................................................. 72
DEUTSCHES BEEFSTEAK (GERMAN BEEFSTEAKS)......................................................................................... 72
MOHREN MIT GESCHNETZELTERN (BEEF STRIPS AND CARROTS)......................................................................
72
BAMBERGER KRAUTBRATEN (BRAMBERGER MEAT & CABBAGE CASSEROLE).....................................................
72
RINDERGULASCH (BEEF GOULASH)........................................................................................................... 73
RINDFLEISCH-EINTOPF (BEEF STEW)........................................................................................................... 73
RINDERROULADEN (BEEF ROLLS).............................................................................................................. 74
ROSTBRATEN MIT PILZFULLE (BEEF ROAST WITH MUSHROOM STUFFING)..........................................................
74
SAUERBRATEN MIT INGWER KUCHEN SOSSE(SAUREBRATEN&GINGERSANPS).......................................................
74
SAUERBRATEN KLOPSE (SAUERBRATEN MEATBALLS)................................................................................... 75
KONIGSBERGER KLOPSE (KONIGSBERG MEATBALLS).................................................................................... 75
HOCHRIPPE UND SAUERKRAUT (SPARERIBS AND SAUERKRAUT)....................................................................... 76
BAYERISCHER MIT SPARGEL (BARVARIAN VEAL WITH ASPARAGUS)................................................................ 76
SCHWALBENNESTER (BARVARIAN VEAL).................................................................................................... 76
GEFULLTE KALBSBRUST (STUFFED VEAL BREAST)....................................................................................... 77
KALSBRUST MIT KRAUTERFULLUNG (VEAL BREAST / HERB STUFFING).............................................................. 77
SCHWEINEKOTELETT IN ZWEIBELSOSSE (PORK CHOPS IN ONION SAUCE)............................................................
78
SCHWEINEKOTELETTS IN SAURER SAHNESOSSE (BAKED PORK CHOPS).............................................................
78
KAPERNSCHNITZEL (VEAL CUTLETS WITH CAPERS)....................................................................................... 78
KIRSCH-SCHNITZEL (VEAL CUTLETS WITH CHERRY SAUCE)............................................................................ 79
KALBSSXHNITZEL IN CURRYSOSSE (VEAL STEAKS / LEMON & CURRY).............................................................. 79
KALBSSCHNITZEL MIT JOGHURT (VEAL STEAKS WITH YOGURT)....................................................................... 79
KALBSSCHNITZEL MIT FEINEN GEMUSEN (VEAL ROUNDS / VEGETABLES)............................................................
80
TOMATENSALAT (TOMATO SALAD)........................................................................................................... 80
SCHNITTBOHNENSALAT (GREEN-BEAN SALAD)............................................................................................ 80
ROTE RUBENSALAT (RED-BEET SALAD)..................................................................................................... 80
ROHKOSTSALAT (CABBAGE FRUIT SALAD WITH SOUR-CREAM DRESSING)........................................................ 81
ROTKRAUTSALAT (RED CABBAGE SALAD)................................................................................................. 81
GURKENSALAT (CUCUMBER RELISH SALAD)................................................................................................ 81
KARTOFFELSALAT MIT BIERMARINADE (POTATO SALAD/BEER DRESSING)..........................................................
82
BAYRISCHER KARTOFFELSALAT (BARVARIAN POTATO SALAD)...................................................................... 82
KALTER KARTOFFELSALAT (COLD POTATO SALAD)..................................................................................... 82
WARMER KARTOFFELSALAT (HOT POTATO SALAD)..................................................................................... 82
BAYERISCHER WURSTSALAT (BARVARIAN SAUSAGE SALAD)........................................................................ 83
SAUERKRAUTSALAT MIT SCHINKEN (SAUERKRAUT SALAD WITH HAM).............................................................. 83
HERINGSTOPF MIT SAURER SAHNE (HERRING SALAD WITH SOUR CREAM).........................................................
83
HERINGSALAT (HERRING SALAD).............................................................................................................. 84
FRUCHTSALAT MIT NUSSEN (FRUIT SALAD WITH NUTS)................................................................................. 84
HAMBURGER FISCHSALAT (HAMBURG-STYLE FISH SALAD)............................................................................ 84
WEIXENKEIMBROT (MOLASSES BROWN BREAD)........................................................................................... 85
DILLBROT (DILL BREAD).......................................................................................................................... 85
ROGGENBROT (RYE BREAD).................................................................................................................... 85
SPATZLE (SPAETZLE NOODLES)............................................................................................................... 86
KASESPATZLE (SPAETZLE CHEESE NOODLES)............................................................................................. 86
BRAUNE ZUCKER PLATZCHEN (BROWN SUGAR COOKIES).............................................................................. 86
GEWURZPLATZCHEN (SPICE COOKIES)....................................................................................................... 87
SPRITZGEBACK (SPRITZ COOKIES)............................................................................................................ 87
NUSSKIPFERL (NUT CRECENTS)................................................................................................................. 87
MANDEL-HALBMONDE (ALMOND CRECENTS)................................................................................................ 87
SANDTORTCHEN (SAND TARTS)................................................................................................................ 88
LEBKUCHEN (SPICE BARS)....................................................................................................................... 88
PFEFFERNUSSE (PEPPER BALLS).............................................................................................................. 89
SPARGELGEMUSE (FRESH ASPARAGUS)..................................................................................................... 89
SPARGEL IN WEISSER SOSSE (WHITE ASPARAGUS IN WHITE SAUCE)............................................................... 89
GRUNE BOHNEN MIT DILL (GREAN BEANS WITH DILL).................................................................................... 89
ROSENKOHL IN BIER GEDUNSTET (BRUSSELS SPROUTS IN BEER)......................................................................
90
GEDUNSTETES WEISSKRAUT (SKILLET CABBAGE)......................................................................................... 90
SUSS-SAURES ROTKRAUT (SWEET-AND-SOUR RED CABBAGE)....................................................................... 90
KAROTTEN IN BIER GEDUNSTET (CARROTS IN BEER)...................................................................................... 90
PILZE IN SAHNESOSSE (MUSHROOMS IN CREAM SAUCE)................................................................................ 91
MARINIERTE TOAMTEN (MARINATED TOMATOES)........................................................................................... 91
SUSS-SAURES KARTOFFELGEMUSE (SWEET-AND-SOUR POTATOES)................................................................ 91
ROTKOHL (RED CABBAGE)...................................................................................................................... 91
KOHL WESTFALISCH (WESTPHALIAN CABBAGE).......................................................................................... 92
ERBSENPUREE (YELLOW SPLIT-PEA PUREE)................................................................................................ 92
KARTOFFELPUREE MEERRETTICH (MASHED POTATOES/HORSERADISH CRM).......................................................
92
KARTOFFELPFANNKUCHEN (POTATO PANCAKES)......................................................................................... 93
APFELPFANNKUCHEN (APPLE PANCAKES)................................................................................................... 93
APFELSTRUDEL (APPLE STRUDEL)............................................................................................................. 93
BAYERISCHE VANILLECREME (BAVARIAN VANILLA CREAM)............................................................................ 94
BAYERISCHE ERDBEERCREME (STRAWBERRY BARVARIAN)............................................................................ 94
FLADLE UBERBACKEN (SWABIAN PANCAKES)............................................................................................. 94
BLITZKUCHEN MIT APFELN (APPLE CAKE).................................................................................................... 95
TROPFKRAPFEN (DROP DONUTS)............................................................................................................... 95
MEERSBURGER KIRSCHEN-DESSERT (CHERRY DESERT MEERESBURG)...............................................................
95
ALTDEUTXCHE BROTCHEN (OLD GERMAN MUFFINS)...................................................................................... 96
SCHWARZWALDER KIRSCHTORTE (BLACK FOREST CHERRY CAKE).................................................................. 96
FRANFURTER KRANZ (FRANKFURT CROWN CAKE)........................................................................................ 97
STREUSELKUCHEN (CRUMB CAKE)............................................................................................................. 98
RAHMAPFELKUCHEN (APPLE AND RUM CUSTARD CAKE)................................................................................. 98
GUGELHUPF......................................................................................................................................... 98
APFELQUARKKUCHEN (APPLE AND CREAM KUCHEN)...................................................................................... 99
HASELNUSSTORTE (HAZELNUT TORTE)....................................................................................................... 99
OBSTTORTE (FRUIT TORTE).................................................................................................................... 100
WEINTRAUBENTORTE (GRAPE TORTE)....................................................................................................... 100
NEUJAHRSPRETZEL (NEW YEAR'S PRETZELS)............................................................................................ 101
PRETZELS.......................................................................................................................................... 101
SCHOKOLADENPRETZEL (CHOCOLATE PRETZELS)....................................................................................... 101
SPRINGERLE (MOLDED CHRISTMAS COOKIES)............................................................................................. 102
GURKEN UND KARTOFFELSUPPE (CUCUMBER AND POTATO SOUP)..................................................................
102
ZWIEBELKUCHEN (ONION PIE).................................................................................................................. 103
BAUERNFRUHSTUCK (FARMERS BREAKFAST)............................................................................................. 103
UBERBACKENER SPINAT MIT KASE (BAKED SPINACH WITH CHEESE)...............................................................
103
GEFULLT KRAUTROLADEN (STUFFED CABBAGE ROLLS)............................................................................... 104
EIER IN GRUNER SOSSE (EGGS IN GREEN SAUCE)...................................................................................... 104
GEGRILLTE BRATWURST (GRILLED BRATWURST)........................................................................................ 105
JAGER-EINTOPF (HUNTER'S STEW)........................................................................................................... 105
BERGHOFF RAGOUT (RAGOUT A LA BERGHOF).......................................................................................... 105
FALSCHER HASE (FALSE HARE (GERMAN MEATLOAF))............................................................................... 106
SAUERBRATEN.................................................................................................................................... 106
STEAKS ESTERHAZY........................................................................................................................... 107
DEUTSCHES BEEFSTEAK (GERMAN BEEFSTEAKS)........................................................................................ 107
MOHREN MIT GESCHNETZELTERN (BEEF STRIPS AND CARROTS)....................................................................
107
BAMBERGER KRAUTBRATEN (BRAMBERGER MEAT & CABBAGE CASSEROLE)...................................................
107
RINDERGULASCH (BEEF GOULASH).......................................................................................................... 108
RINDFLEISCH-EINTOPF (BEEF STEW)......................................................................................................... 108
RINDERROULADEN (BEEF ROLLS)............................................................................................................ 108
ROSTBRATEN MIT PILZFULLE (BEEF ROAST WITH MUSHROOM STUFFING).........................................................
109
SAUERBRATEN MIT INGWER KUCHEN SOSSE(SAUREBRATEN&GINGERSANPS).....................................................
109
SAUERBRATEN KLOPSE (SAUERBRATEN MEATBALLS)................................................................................. 110
KONIGSBERGER KLOPSE (KONIGSBERG MEATBALLS).................................................................................. 110
HOCHRIPPE UND SAUERKRAUT (SPARERIBS AND SAUERKRAUT)..................................................................... 111
BAYERISCHER MIT SPARGEL (BARVARIAN VEAL WITH ASPARAGUS)............................................................... 111
SCHWALBENNESTER (BARVARIAN VEAL).................................................................................................. 111
GEFULLTE KALBSBRUST (STUFFED VEAL BREAST)..................................................................................... 112
KALSBRUST MIT KRAUTERFULLUNG (VEAL BREAST / HERB STUFFING).............................................................
112
SCHWEINEKOTELETT IN ZWEIBELSOSSE (PORK CHOPS IN ONION SAUCE)...........................................................
113
SCHWEINEKOTELETTS IN SAURER SAHNESOSSE (BAKED PORK CHOPS)...........................................................
113
GURKENSALAT (CUCUMBER RELISH SALAD).............................................................................................. 113
KARTOFFELSALAT MIT BIERMARINADE (POTATO SALAD/BEER DRESSING)........................................................
114
BAYRISCHER KARTOFFELSALAT (BARVARIAN POTATO SALAD).................................................................... 114
KALTER KARTOFFELSALAT (COLD POTATO SALAD)................................................................................... 114
WARMER KARTOFFELSALAT (HOT POTATO SALAD)................................................................................... 114
BAYERISCHER WURSTSALAT (BARVARIAN SAUSAGE SALAD)...................................................................... 115
SAUERKRAUTSALAT MIT SCHINKEN (SAUERKRAUT SALAD WITH HAM)............................................................ 115
HERINGSTOPF MIT SAURER SAHNE (HERRING SALAD WITH SOUR CREAM)........................................................
115
HERINGSALAT (HERRING SALAD)............................................................................................................ 116
FRUCHTSALAT MIT NUSSEN (FRUIT SALAD WITH NUTS)............................................................................... 116
HAMBURGER FISCHSALAT (HAMBURG-STYLE FISH SALAD).......................................................................... 116
WEIXENKEIMBROT (MOLASSES BROWN BREAD)......................................................................................... 117
DILLBROT (DILL BREAD)........................................................................................................................ 117
ROGGENBROT (RYE BREAD).................................................................................................................. 117
SPATZLE (SPAETZLE NOODLES)............................................................................................................. 118
KASESPATZLE (SPAETZLE CHEESE NOODLES)........................................................................................... 118
BRAUNE ZUCKER PLATZCHEN (BROWN SUGAR COOKIES)............................................................................. 118
GEWURZPLATZCHEN (SPICE COOKIES)...................................................................................................... 119
SPRITZGEBACK (SPRITZ COOKIES)........................................................................................................... 119
NUSSKIPFERL (NUT CRECENTS)............................................................................................................... 119
MANDEL-HALBMONDE (ALMOND CRECENTS).............................................................................................. 119
SANDTORTCHEN (SAND TARTS).............................................................................................................. 120
LEBKUCHEN (SPICE BARS)..................................................................................................................... 120
PFEFFERNUSSE (PEPPER BALLS)............................................................................................................. 121
SPARGELGEMUSE (FRESH ASPARAGUS)................................................................................................... 121
SPARGEL IN WEISSER SOSSE (WHITE ASPARAGUS IN WHITE SAUCE)..............................................................
121
GRUNE BOHNEN MIT DILL (GREAN BEANS WITH DILL).................................................................................. 121
ROSENKOHL IN BIER GEDUNSTET (BRUSSELS SPROUTS IN BEER)....................................................................
122
GEDUNSTETES WEISSKRAUT (SKILLET CABBAGE)....................................................................................... 122
SUSS-SAURES ROTKRAUT (SWEET-AND-SOUR RED CABBAGE)..................................................................... 122
KAROTTEN IN BIER GEDUNSTET (CARROTS IN BEER).................................................................................... 122
PILZE IN SAHNESOSSE (MUSHROOMS IN CREAM SAUCE).............................................................................. 123
MARINIERTE TOAMTEN (MARINATED TOMATOES)......................................................................................... 123
SUSS-SAURES KARTOFFELGEMUSE (SWEET-AND-SOUR POTATOES).............................................................. 123
ROTKOHL (RED CABBAGE).................................................................................................................... 123
KOHL WESTFALISCH (WESTPHALIAN CABBAGE)........................................................................................ 124
ERBSENPUREE (YELLOW SPLIT-PEA PUREE).............................................................................................. 124
KARTOFFELPUREE MEERRETTICH (MASHED POTATOES/HORSERADISH CRM).....................................................
124
KARTOFFELPFANNKUCHEN (POTATO PANCAKES)....................................................................................... 125
APFELPFANNKUCHEN (APPLE PANCAKES).................................................................................................. 125
APFELSTRUDEL (APPLE STRUDEL)............................................................................................................ 125
BAYERISCHE VANILLECREME (BAVARIAN VANILLA CREAM)........................................................................... 126
BAYERISCHE ERDBEERCREME (STRAWBERRY BARVARIAN)........................................................................... 126
FLADLE UBERBACKEN (SWABIAN PANCAKES)........................................................................................... 126
BLITZKUCHEN MIT APFELN (APPLE CAKE)................................................................................................... 127
TROPFKRAPFEN (DROP DONUTS)............................................................................................................. 127
MEERSBURGER KIRSCHEN-DESSERT (CHERRY DESERT MEERESBURG)..............................................................
127
ALTDEUTXCHE BROTCHEN (OLD GERMAN MUFFINS)..................................................................................... 128
SCHWARZWALDER KIRSCHTORTE (BLACK FOREST CHERRY CAKE)................................................................ 128
FRANFURTER KRANZ (FRANKFURT CROWN CAKE)...................................................................................... 129
STREUSELKUCHEN (CRUMB CAKE)........................................................................................................... 130
RAHMAPFELKUCHEN (APPLE AND RUM CUSTARD CAKE)............................................................................... 130
GUGELHUPF....................................................................................................................................... 130
APFELQUARKKUCHEN (APPLE AND CREAM KUCHEN).................................................................................... 131
HASELNUSSTORTE (HAZELNUT TORTE)..................................................................................................... 131
OBSTTORTE (FRUIT TORTE).................................................................................................................... 132
WEINTRAUBENTORTE (GRAPE TORTE)....................................................................................................... 132
NEUJAHRSPRETZEL (NEW YEAR'S PRETZELS)............................................................................................ 133
PRETZELS.......................................................................................................................................... 133
SCHOKOLADENPRETZEL (CHOCOLATE PRETZELS)....................................................................................... 133
SPRINGERLE (MOLDED CHRISTMAS COOKIES)............................................................................................. 134
BASIC HAMBURGERS............................................................................................................................ 134
BROILED ONION TOPPING....................................................................................................................... 135
MUSHROOM-ONION TOPPER................................................................................................................... 135
MUSTARD BUTTER............................................................................................................................... 135
SESAME BUTTER................................................................................................................................. 135
ZIPPY TOMATO SAUCE.......................................................................................................................... 135
FILLED HAMBURGERS........................................................................................................................... 136
NIFTY HAMBURGERS ON A BUN.............................................................................................................. 136
FAMILY FAVORITE BURGERS.................................................................................................................. 137
ZESTY BURGERS................................................................................................................................. 137
BURGUNDY BURGERS........................................................................................................................... 137
SUPREME BURGERS............................................................................................................................. 137
BLUE RIBBON BURGERS........................................................................................................................ 138
BRAUNBURGERS................................................................................................................................. 138
BEEF BOULETTE BURGERS..................................................................................................................... 138
CRUNCHY TERIYAKI BURGERS................................................................................................................ 138
CHILI CHEESE BURGERS........................................................................................................................ 139
CARAWAY BURGERS........................................................................................................................... 139
RUBEN BURGERS................................................................................................................................. 139
TRIPLE CHEESE BURGERS...................................................................................................................... 140
TACO PATTIES.................................................................................................................................... 140
DEVILISH POTATO STACKS.................................................................................................................... 140
HAMBURGERS AU POIVRE..................................................................................................................... 141
PATTIES PARMIGIANA........................................................................................................................... 141
HAMBURGERS DIANE............................................................................................................................ 141
BARBECUE HAMBURGER PATTIES............................................................................................................ 142
BAVARIAN PATTIES WITH SAUERKRAUT................................................................................................... 142
SAUSAGE-CENTERED HAMBURGER ROLLS................................................................................................ 142
BEEF AND CABBAGE JOES.................................................................................................................... 143
CHOW MIEN ON A BUN......................................................................................................................... 143
HAMBURGER PASTIES.......................................................................................................................... 143
BASIC MEATBALLS.............................................................................................................................. 144
SAUCY MEATBALLS............................................................................................................................ 144
SWEET AND SOUR MEATBALLS.............................................................................................................. 144
PEPPER BEEF BALLS............................................................................................................................ 145
HARVEST-TIME MEATBALLS................................................................................................................... 145
HUNGARIAN MEATBALLS...................................................................................................................... 145
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1 c Catsup 2 tb Brown Sugar

* Roast Beef should be thinly sliced and there should be 8 to 10 slices.

Barbecued Beef In Crusty Rolls

1/3 c Catsup 2 tb Vinegar

2 ea Hardcooked Eggs, Chopped 6 1/2 oz (1 cn) Tuna, Drained

3 ea Large Hard Cooked Eggs 2 tb Mayo Or Salad Dressing

Deviled Eggs And Noodles

1 ea Recipe #19 (Deviled Eggs) 2 tb Chopped Onion

Scrambled Eggs Benedict

1 pk Hollandaise Sauce Mix * 8 ea Thin Slices Canadian Bacon

* Sauce packet should weigh 1 1/4 ounces.

Pork With Vegetables And Cashews

1 lb Boneless Fresh Pork * 1 ea Medium Onion **

Dried Beef And Noodle Casserole

4 oz Dried Beef, Snipped 1 c Water

* Cream Of Mushroom soup should be the 10 3/4 oz can of condensed cream

Liver And Onions

1/2 lb Calf Or Beef Liver * 2 ea Med. Onions, Sliced

* Liver should be sliced from 1/4 to 1/2-inch thick.

Glazed Pork Loin Roast

1 ea Fresh Pork Loin Roast * 1 ea Clove Garlic, Cut into 1/4's

* Pork roast should be 2 to 2 1/2 lbs boneless roast.

1 1/2 lb Fresh Pork Shoulder * 1 ea Med. Onion, Sliced

* Pork shoulder should be cut into 1/2-inch cubes. ** Green pepper

1 lb Bonless Fresh Pork Shoulder* 1/2 c Water

* Pork Shoulder should be cut into 1/4-inch strips.

Green Beans And Bamboo Shoots

10 oz (1 pk) Frozen Green Beans * 1 c Bamboo Shoots **

4 ea Med. Zucchini 3 ea Green Onions, Sliced

Pumpkin Oat Muffins

1 c Unbleached Flour, Sifted 2 ts Baking Powder

1 c Warm Water 3 1/2 c Wheat/Oat Bran Cereal

1 c Wheat/Oat Bran cereal 3/4 c Milk

* Finely chopped pitted dates may be substituted to get Date Muffins.

Corn Meal Muffins

1 c Unbleached All-purpose Flour 4 ts Baking Powder

Pecan Cinnamon Muffins

1 1/2 c Unbleached Flour, Sifted 1/4 c Sugar

2 1/4 c Unbleached Flour, Sifted 1/4 c Sugar

2 1/2 c 40% Bran Flakes Cereal 1 1/2 c Raisins

Spicy Apricot Oat Muffins

2 c Unbleached Flour, Sifted 1/2 c Sugar

1/2 lb Bacon, Diced 1/4 c Chopped Onion

1 c Unbleached Flour, Sifted 2 ts Baking Powder

1 c Quick-cooking Oats 1 c Butter/Sour Milk

2 c Unbleached Flour, Sifted 3 ts Baking Powder

Heirloom Raisin Muffins

Apple Crunch Muffins

1 1/2 c Unbleached Flour, Sifted 1/2 c Sugar

1 c 40% Bran Flakes Cereal 1 c Boiling Water

Molasses Refrigerator Muffins

4 c Unbleached Flour, Sifted 2 ts Baking Soda

Parmesan Herb Muffins

2 c Unbleached Flour 1 tb Sugar

Heat oven to 400 degrees F. Grease bottoms of 12 muffin-pan cups or line

Dilly Zucchini Ricotta Muffins

1 1/2 c Unbleached Flour 2 tb Sugar

Lemon Raspberry Muffins