4 : lb Strongly flavored greens;
-kale, : -kale, collards, mustard,
-turnip : -turnip
1 : lb Pork pork shoulder butt;
-slashed : -slashed to the bone in 3
-places : -places
Salt : Salt and pepper to taste
1 : tb Flour; optional
Pepper : Pepper vinegar or cider
-vinegar : -vinegar
2 : ts Butter
500 : g Minced beef
1 : Onion; sliced
1 : pk MAGGI Thick Country
-Vegetable : -Vegetable Soup Mix
1 : 400 gram can tomatoes in
-juice; : -juice; chopped
1/4 : c Water
2 : tb Brown sugar
2 : tb Vinegar
1 : 30 gram can mixed beans;
-rinsed : -rinsed and drained
1 : tb Kosher salt
2 : lb Potatoes; peeled & diced in
-1 :
; : ; inch squares
1/4 : c Extra virgin olive oil
1/2 : tb White wine vinegar
1/2 : ts Salt
1/4 : ts Black pepper
1 : c Diced celery
1 : c Diced onion
3/4 : c Diced dill pickles
3 : Hard cooked eggs
1 : c Hellman's one step potato
-salad : -salad dressing
2 : tb Olive oil
2 : c Medium-diced rabbit
1/2 : c Flour
1 : tb Emeril’s Essence; see * Note
1/4 : c Medium-diced yellow onions
1/4 : c Medium-diced carrots;
-blanched : -blanched
1/4 : c Medium-diced potatoes;
-blanched : -blanched
1/4 : c Chopped tomatoes; peeled and
-seeded : -seeded
1/4 : c Green onions
2 : tb Minced shallots
1 : tb Minced garlic
2 : c Veal or beef stock
2 : tb Butter
Salt; : Salt; to taste
0: 1
1: TOPPING: Mix all ingredients together in a small bowl
2: 2
3: MUFFINS: Position a rack in the center of the oven and preheat to 350F
4: Coat the muffin tin with cooking spray
5: 3
6: Sift flours, baking soda, baking powder and salt into a large bowl
7: 4
8: In a separate bowl, whisk together Baking Blend, canola oil, apple sauce, sugar, lemon rind, and lemon juice
9: Make a well in the middle of the flour mixture and add the wet ingredients to the dry ingredients
10: Mix lightly with a wire whisk, just to blend
11: Don't over mix, batter will be tough
12: Fold in cranberries
13: 5
14: Fill muffin tins 2/3 cups full
15: Sprinkle with topping
16: Bake for about 20 minutes or until the tops of the muffins are golden and spring back to the touch or a cake tester inserted in the center comes out clean
17: Cool the muffins in the pan for about 5 minutes, then use a fork to gently lift them out of the pan
18: 24% cff - Nutritional Analysis, Each muffin: 150 cals, 3g protein, 25g carbs, 4g fat, 0 cholesterol
19: Akasha's notes: "This is a great muffin, especially when cranberries are in season
20: I usually keep some cranberries in the freezer after the season is over just for emergencies
21: These muffins are also great with any type of seasonal fresh fruit: chopped apples, fresh blueberries or mangoes, peaches, plums or apricots
22: " The Art of Tofu: Celebrated Vegetarian Recipes from Around the World by Akasha Richmond (1997 Morinaga Pubs) Internet source: www
23: morinu
24: com MC/KITPATH Recipe by: Akasha Richmond 1997 Posted to EAT-LF Digest by PatHanneman <kitpath@earthlink
25: net> on May 14, 1999, converted by MM_Buster v2
26: 0l
27: