Any Berry Buckle and more

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NOTE: none of the following recipes specified servings or portions

 

 

 

* Exported from MasterCook *

 

Any Berry Buckle

 

Recipe By :

Serving Size : 0 Preparation Time :0:00

Categories : Desserts

 

Amount Measure Ingredient -- Preparation Method

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FRUIT

4 cups berries

1/4 cup sugar -- ( or up to 1/3 cup with tart berries )

1/4 cup cold water

FRUIT

1/2 cup butter -- softened

2 eggs

1/4 cup milk

2 teaspoons vanilla

grated peel from 1/2 lemon

1 cup flour

1 teaspoon baking powder

ground cinnamon

 

Preheat the overn to 350 degrees F

 

Combine the berries, sugar and water in the dish.

 

Beat the butter, sugar and eggs until light and fluffy. Beat in the eggs,

milk, vanilla and lemon peel. Mix in the flour and baking soda until just

blended. Spoon on to the berries, leaving the center uncovered. Sprinkle

lightly with cinammon.

 

Bake 30-35 minutes until a toothpick inserted in to the center comes out

clean. Remove from the ven and let cool slightly. Serve warm with vanilla

ice cream or frozen yougurt.

 

Source:

" Real Simple Magazine, May 2001 "

 

 

 

 

* Exported from MasterCook *

 

Garlicky Mashed Potatoes

 

Recipe By :

Serving Size : 0 Preparation Time :0:00

Categories : Grains, Pilafs & Potatoes

 

Amount Measure Ingredient -- Preparation Method

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2 pounds Yukon Gold Potatoes

4 cloves garlic -- peeled

2 teaspoons unsalted butter

1 cup buttermilk

4 tablespoons chopped chives

salt and fresh ground pepper to taste

 

Peel the potatoes and cut them into 2 " chunks

 

In a large sucepan cover the potatoes and garlic with lightly salted water

and heat to boiling. Reduce the heat to low. Cover and simmer until fork

tender--about 15 minutes.

 

Meanwhile in a small skillet or saucepan, heat the butter over low heat

until it begins to brown, swirling it in the skillet. This should take

about 1 minute.

 

Drain the potatoes and mash well with a potato masher until smooth. Blen in

the buttermilk, chives and browned butter. Add salt and pepper to taste.

 

Source:

" Real Simple Magazine, May 2001 "

 

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NOTES : Author's note: This is a low fat mashed potato recipe! But you

would never know it from the taste. You boost the butter flavor by browning

it so you can use less. And buttermilk is low in fat.

 

 

 

 

* Exported from MasterCook *

 

Quick Black Bean Soup

 

Recipe By :

Serving Size : 0 Preparation Time :0:00

Categories : Soups & Stews

 

Amount Measure Ingredient -- Preparation Method

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3 tablespoons Olive oil

1 small onion -- chopped

2 cloves garlic -- minced

1 teaspoon ground cumin

1 large carrot -- chopped

4 cups chicken or vegetable stock

3 " 15 1/2 ounce size cans " Black beans -- Drained and rinsed

juice of one lime

1 tablespoon tomato paste

salt

sour cream, salsa and cilantro for serving

 

In a large stockpot, heat the oil, onion and garlic until the vegetables are

tender. Stir in the cumin and cook one minute.

 

Add the celery, carrots, stock and beans. Heat to boiling. Reduce the heat

to low. Cover and simmer 15-20 minutes. Stir in the line juice and tomato

paste.

 

To thicken soup, puree the beans in a blender or food processor and return

to the pot. Taste for flavor and adjust seasonings or add salt as needed.

 

Serve with sour, cream, cilantro and sals.

 

Source:

" Real Simple Magazine, May 2001 "

 

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NOTES : This recipe is excellent for when you do not have time to soak

dried beans

 

 

 

* Exported from MasterCook *

 

Eggplant, Tomato and Goat Cheese Sandwiches

 

Recipe By :

Serving Size : 0 Preparation Time :0:00

Categories : French Sandwiches

 

 

Amount Measure Ingredient -- Preparation Method

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1 1/2 cups chopped seeded tomatoes

1/4 cup chopped fresh basil

2 teaspoons red wine vinegar

1 large eggplant -- cut lengthwise into

1/2-inch-thick slices

Olive oil

6 large 1/2-inch-thick slices country-style

French bread

9 ounces soft mild goat cheese (such as

Montrachet)

 

Combine chopped tomatoes, chopped fresh basil and red wine vinegar in small

bowl. Season mixture to taste with salt and pepper. Set aside.

Prepare barbecue (medium-high heat) or preheat broiler. Brush 6 largest

eggplant slices lightly with olive oil (reserve remaining eggplant for

another use.) Brush bread lightly with olive oil. Grill eggplant and bread

until golden, about 4 minutes per side for eggplant and 2 minutes per side

for bread. Arrange bread slices on plates. Spread goat cheese over, dividing

evenly. Top with eggplant slices. Season with salt and pepper. Using slotted

spoon, mound tomato mixture on eggplant, spread to cover and serve.