Food recipes

Method
HEAT oven to 350?F.

MIX cereal, 3/4 cup flour, sugar and cinnamon in small bowl. Cut in
margarine until coarse crumbs form. Press 1/2 the mixture firmly into
bottom of greased 8-inch square pan.

MIX yogurt, egg and 2 tablespoons flour in another small bowl. Spread over
cereal mixture in pan; sprinkle with remaining cereal mixture.

BAKE 30 minutes or until golden brown. Cool in pan on wire rack. Cut into
bars.

Method
Combine everything except the ribs in a bowl and mix. Prepare grill for indirect grilling.
Place ribs on grill and cook for about 30 minutes. Turn and brush with sauce. Continue grilling until done. A couple of minutes before you remove the ribs from the grill brush on a heavy coating of the sauce. Watch ribs carefully to avoid burning.

Method
Place the flour in the bowl and lock the cover in place.
With the machine running, slowly pour in the egg whites, as explained in the “General Procedure”. Add more water or flour as needed, letting the machine run for a minute after each addition. When the dough is of the correct consistency, let the machine run until the dough is properly kneaded.
Total mixing time will be 5 to 6 minutes. Makes 1.3 pounds.

Method
Place apples, water and sugar in saucepan, cover and simmer gently until soft. Allow to cool. Meanwhile, puree the blackberries in a blender or food processor then sieve to remove pips.
Puree the apples, add to the blackberries, and fold in the yogurt.
Spoon into individual glass dishes and chill before serving.
I would probably add a little unflavoured gelatine, but it should be very good whether or not. Said to make 6 helpings, each 109 Kcals, 0.64 g fat. You could use tinned loganberries, I expect, but I think raspberries might get a little lost!

Method
Heat oven to 375?. Fold wings of chicken across back with tips touching.
Tie or skewer drumsticks to tail. Place chicken, breast side up, on rack
in shallow roasting pan. Insert meat thermometer so tip is in thickest
part of inside thigh muscle and does not touch bone. Roast uncovered 1
hour 15 minutes. Mix remaining ingredients; reserve half of the orange
mixture. Brush some of remaining orange mixture on chicken. Roast
uncovered about 15 minutes longer, brushing once or twice with remaining
orange mixture, until thermometer reads 180? and juice of chicken is no
longer pink when center of thigh is cut. Serve chicken with reserved
orange juice mixture.

Method
(1c leftover meat may be subst for beef/pork)
Squeeze sauerkraut or, if canned, drain. In a large
casserole put sauerkraut, mushrooms, apple, tomatos,
peppercorns, bay leaf & 1/4 c water. Cover and simmer
for 75 minutes. Add sausage, meat and bacon. Simmer 1
hour longer. Serve with steamed potatos. Steamed
Potatos: Boil peeled potatos in salted water to cover,
with a spoonful of butter added. When cooked drain,
add butter and teaspoon of chopped dill and let stand
covered for 5 minutes.

Method
To prepare this Beef Kidneys With Onions And Squash Recipe, first put all ingredients in a roasting pan. Cook in moderate oven for 20 25 minutes. Then serve.

Method
Heat oven to 350?. Heat 1 tablespoon of the margarine in 12-inch skillet
over medium heat until melted. Cook pork, turning once, until brown. Place
pork chops in ungreased rectangular baking dish, 13 1/2 ? 9 ? 2 inches.
Place apple rings on pork. Sprinkle with sugar and cinnamon. Dot with 1
tablespoon margarine. Cover and bake about 45 to 55 minutes or until pork
is no longer pink in center.

Method
Sprinkle sliced strawberries with sugar; set aside.
Beat milk with lemon juice until thick. Fold in
strawberries and whipped cream. Divide among crepes;
fold. Garnish with additional whipped cream and a
strawberry centered on the cream. Yields 6 servings.

Method
Put ingredients, except shrimp, in chicken stock. Bring to
boil and then lower heat. Cover, and cook for 45 minutes.
Add shrimp and simmer for 30 minutes more.
You may wish to experiment with the amount of wine you use.
2 cups in the pot may be a bit much for some taste. If that
is so, you may take the rest internally.
From Justin Wilson’s “Outdoor Cooking With Inside Help”