Fun Information and Recipes

Corned Beef and Cabbage   

RECIPE INGREDIENTS

2 medium yellow onions, peeled

6 whole cloves

3 1/2-lb. piece corned beef, preferably bottom round

3 large carrots, peeled and cut into thirds

2 bay leaves

8 black peppercorns

1 medium head green cabbage

4-6 russet potatoes, peeled and halved

Salt and freshly ground black pepper

Hot mustard (optional)

RECIPE METHOD

Stud onions with cloves. Rinse corned beef in cold water to remove brine. Put beef in a large pot and add onions, carrots, bay leaves, peppercorns, and enough water to cover. Bring to a boil over high heat, cover, and reduce heat to low. Simmer for 2 hours, skimming occasionally.

Wash cabbage, remove core and any torn leaves, then cut into 6 wedges. Add cabbage and potatoes to beef, then cover and simmer until potatoes are tender, about 25 minutes.

Transfer beef to a cutting board and cover with a plate weighted with heavy cans (weighting makes meat easier to slice). Transfer onions, carrots, cabbage, and potatoes to a platter. Remove cloves from onions. Strain cooking liquid, discarding bay leaves and peppercorns. Return liquid to pot and cook over high heat until reduced by one-third, 20-30 minutes. Season to taste with salt and pepper.

Return vegetables to stock and heat through for about 5 minutes. Remove plate and cans from meat and cut across the grain, in 1/4"-thick slices. Arrange beef and vegetables on warmed platter. Moisten with stock. Serve with additional stock and hot mustard if you like.

Irish Stew

RECIPE INGREDIENTS

2 pounds boneless leg of lamb, trimmed of fat and cut into 1-inch pieces

1 3/4 pounds white potatoes, peeled and cut into 1-inch pieces

3 large carrots, peeled and cut into 1-inch pieces

3 stalks celery, thinly sliced

3 large leeks, white part only, halved, washed and thinly sliced

1 14-ounce can reduced-sodium chicken broth

2 teaspoons chopped fresh thyme

1 teaspoon salt

1 teaspoon freshly ground pepper

1/4 cup packed parsley leaves, chopped

RECIPE METHOD

Combine lamb, potatoes, carrots, celery, leeks, broth, thyme, salt and pepper in a 6-quart slow cooker; stir to combine. Put the lid on and cook on low until the lamb is fork-tender, about 8 hours. Stir in parsley before serving.

Shepherd's Pie

RECIPE INGREDIENTS

For the Potatoes:

2 pounds baking potatoes (about 4), peeled and cut into large pieces

1 1/2 teaspoons salt

3/4 teaspoon fresh-ground black pepper

1 cup heavy cream

6 tablespoons butter

For the Vegetables:

2 large onions, sliced

1 clove garlic, minced

4 cups sliced mixed winter vegetables, such as celery, turnips, Brussels sprouts, parsnips, fennel, cabbage, or celery root

2 carrots, sliced

1/4 teaspoon dried thyme

3 cups canned low-sodium chicken broth or homemade stock

RECIPE METHOD

FOR THE POTATOES: Put the potatoes in a medium saucepan of salted water. Bring to a boil, reduce the heat, and simmer until the potatoes are tender, about 15 minutes. Drain the potatoes and put them back into the saucepan along with 1 teaspoon of the salt and 1/4 teaspoon of the pepper. Mash the potatoes over very low heat, gradually incorporating the cream and 4 tablespoons of the butter. Cover and set aside.

FOR THE VEGETABLES: Meanwhile, in a Dutch Oven, melt the remaining 2 tablespoons of butter over moderately low heat. Add the onions and cook, stirring occasionally, until golden, about 10 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Stir in the sliced mixed vegetables, carrots, thyme, and the remaining 1/2 teaspoon each of salt and pepper. Mix well.

Stir in the broth and bring to a simmer. Cook over moderate heat, covered, until the vegetables start to soften, 5 to 10 minutes. Uncover, increase the heat to moderately high, and cook until the vegetables are tender and almost no liquid remains in the pan, about 10 minutes longer.

TO SERVE: Heat the broiler. Transfer the vegetables to a 9-inch pie plate, spread the potatoes over the top, and cook until lightly browned, about 5 minutes.

Basic Vegetable Soup

3 cups beef broth

2 cups water

1 cup tomato juice

(or total 6 cups liquid combining vegetable liquids, chicken broth, beef broth, tomato juice or water)

2 potatoes, medium size

3 carrots, diced

1 small onion diced

2 celery stalks, diced

¼ green peppers, diced

½ cup green beans

½ cup lima beans

 ½ cup corn

4 Tablespoons margarine

½ teaspoon salt (or to taste)

¼ teaspoon pepper(or to taste)

1. Melt tablespoons margarine in skillet.  Add peppers, carrots, celery onion. Cook on low heat until vegetables are soft and onion slightly brown.  Add to broth that has been placed in a large heavy pot with lid.

2. Add potatoes, green beans, lima beans and corn. Cover and simmer about 45 minutes until vegetables are done. Add salt and pepper.

3. Since this a basic recipe for soup add vegetables you prefer.  Suggestions are shredded cabbage, chopped zucchini, diced turnip, tomatoes.  Barley can also be added.

BUCKEYES

1 stick softened butter

1 3/4 c. (1 18 oz. jar) creamy peanut butter

1 tsp. vanilla

About 1 lb. confectioners' sugar

 CHOCOLATE COATING:

 1 (12 oz.) pkg. semi-sweet chocolate chips

1 tbsp. vegetable shortening

 Cream butter, peanut butter, and vanilla together, adding confectioners' sugar until proper consistency is reached. Roll candy into 1-inch balls and place on wax paper-lined cookie sheet. Melt chips and shortening together in top of double boiler. Keep chocolate mixture in double boiler over low heat while you dip each candy. Using a toothpick, dip each ball, covering about 3/4 of candy. Place candy on sheet to cool.

 Makes 8 dozen.

SUGAR COOKIES    

 INGREDIENTS

    * 2 3/4 cups all-purpose flour

   * 1 teaspoon baking soda

   * 1/2 teaspoon baking powder

   * 1 cup butter, softened

   * 1 1/2 cups white sugar

   * 1 egg

   * 1 teaspoon vanilla extract

   * Preheat oven to 375 degrees F . In a small bowl, stir together flour, baking soda, and baking powder. Set aside.

   * In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets.

   * Bake 8 to 10 minutes (8 min. for softer cookies, 10 min. for crispier cookies) in a  preheated oven, or until golden.  Let stand on cookie sheet two minutes before removing to cool on wire racks.

   * Be sure to place far enough apart on cookie sheet as they will spread.

Holiday Crockpot Mashed Potatoes

Potatoes are actually cooked and mashed out of the crockpot, then cooked for a couple of hours to blend the flavors. This recipe is perfect for the holidays because you don't have the last minute mashing and beating of potatoes.

 INGREDIENTS:

5 lbs. red potatoes, cut into chunks (peeled if you like)

1 Tbsp. minced garlic

2 cubes chicken bouillon

8 oz. container sour cream

8 oz. pkg. cream cheese, softened

1/2 cup butter, softened

salt and pepper to taste

Bring a large pot of salted water to a boil. Add potatoes, garlic and chicken bouillon cubes. Cook potatoes until tender but still firm, about 15 minutes. Drain, reserving a little of the cooking water.  Mash potatoes with sour cream and cream cheese, adding reserved cooking water to reach desired consistency. Transfer to a 4 quart crockpot, cover, and cook on low for 2 to 3 hours. Just before serving, stir in butter and season with salt and pepper to taste.   Serves 8-10

Pumpkin Soup Tureen (or Pumpkin Soup Served in a Pumpkin Shell)

Makes 16 servings

 The hollow shell makes a picturesque and elegant soup tureen. A large pumpkin shell can hold enough soup for a family gathering or dinner parties while small pumpkin shells are just right for individual servings.

 Preparing the pumpkin shell:

   * Select a squat pumpkin rather than one that is upright for balance. Field pumpkins used for jack-o-lanterns do not work well. The Cinderella variety or Rouge Vif d'Etampes, as well as many others has the ideal bowl shape.

   * Start by washing the pumpkin in warm soapy water rinse well and dry.

   * Using a sharp knife, insert the tip about 1/3 of the way down, and cut away the top to form a lid. Scoop out the seeds (reserve for roasting) and stringy mass.

   * Lightly oil the pumpkin inside and out and sprinkle the inside with salt.

   * Place the pumpkin and lid on a parchment lined baking sheet or spray with an oil cooking spray. Bake a 325°F for 1 to 1-1/2 hours depending on the size of the shell.

   * This is the tricky part. An over baked shell will not support the weight of the soup so under-baking is preferred. Bake the pumpkin shell until it begins to soften.

   * Remove from the oven and cool.

   * Gently scoop out some of the soft pumpkin from the wall, being careful not to puncture the shell. Scrape the cooked pumpkin from the lid as well. Use this cooked portion for the pumpkin soup recipe that follows or freeze it for later use.

   * Ladle hot soup into the pumpkin and serve. The lid can be used as a cover or you can serve the soup uncovered.

Quick and Easy Creamy Pumpkin Soup

 Use your favorite pumpkin soup for the "pumpkin tureen" or use this simple recipe. Although this soup is rich and creamy there is actually no cream in it. The thick body of the soup comes from the pumpkin puree and evaporated skim milk.

   * 2 cups finely chopped onions

   * 2 green onions, sliced thinly, tops included

   * 1/2 cup finely chopped celery

   * 1 green chili pepper, chopped

   * 1/2 cup canola or vegetable oil

   * 3 cans chicken broth (14-1/2 oz cans) or 6 cups homemade chicken stock

   * 2 cups pumpkin puree or 1 can (16 oz) solid pack pumpkin

   * 1 bay leaf

   * 1-1/2 teaspoons ground cumin

   * 1 cup undiluted, evaporated skim milk

   * Salt and pepper to taste (Canned chicken broth and canned pumpkin may contain added salt. Taste the finished soup before adding salt, as additional salt may not be needed.)

   * Parmesan cheese and fresh chopped parsley

   * In a 6-quart saucepan, sauté onions, green onions, celery and chili pepper in oil. Cook until onions begin to look translucent.

   * Add broth, pumpkin, bay leaf, and cumin. Bring to a boil. Reduce heat and simmer, uncovered for 20 minutes, stirring occasionally.

   * Remove bay leaf. Add evaporated milk and cook over low heat 5 minutes. Do not boil. Taste and adjust seasoning, if necessary. Add 1/2 teaspoon salt and 1/2 teaspoon black pepper, if desired.

   * Transfer hot soup to pumpkin tureen. Garnish with grated Parmesan cheese and chopped parsley. Serve hot. Makes 6 to 8 servings

Hurrah for the Pumpkin Pie,­ Store It Properly

 In the U.S. among many cultures, a traditional winter holiday favorite is pumpkin pie. There are many variations on the old-fashioned pumpkin pie that Grandma made, but most recipes still contain eggs, and/or dairy products. For this reason, the pumpkin pie belongs in the refrigerator, not on the kitchen counter.

 Too often, pies are stored on the counter before and after the big holiday meal. Many fail to realize that even commercially prepared pumpkin pie filling has a high proportion of milk and eggs, so it is highly perishable.

 The high water, protein and sugar content of pumpkin pie provide a prime growing environment for bacteria. When pumpkin pie is kept at room temperature, bacteria can multiply to dangerous levels, possibly causing illness.

 Keep pumpkin pie, custard pies and other rich egg-laden desserts hot or cold until ready to serve, then store leftovers in the refrigerator. Fruit pies are safe in the cupboard, pantry shelf or in a pie keeper on the countertop for no longer than two days. After that time, the fruit may ferment or mold, spoiling the pie.

Chiffon Pumpkin Pie with Hazelnut Crunch Topping

This version of pumpkin pie is a delicious difference from the traditional pie but it is so good it may become a new family tradition.

   * 2 cups pumpkin puree, or one 16 ounce can pumpkin

   * 1/2 cup sugar

   * 1 teaspoon ground cinnamon

   * 1/2 teaspoon ground ginger

   * 1/2 teaspoon ground nutmeg

   * 2 eggs

   * 1 8-ounce carton low-fat sour cream

   * 1/2 cup milk

   * 1/2 cup brown sugar

   * 3 tablespoons margarine or butter, melted

   * 1 cup chopped hazelnuts (filberts) or pecans

   * Pastry for nine-inch single-crust pie or one frozen pie crust

   * For pie filling, in a large mixing bowl combine pumpkin, sugar, cinnamon, ginger, and nutmeg. Mix well.

   * Add eggs, one at a time beating lightly with a rotary beater after each addition.

   * Stir in sour cream and milk. Mix well. Set aside.

   * For nut topping, in a medium bowl combine brown sugar and melted margarine or butter. Stir in chopped hazelnuts or pecans.

   * Line a nine-inch pie plate with pastry. Bake at 350°F for ten minutes. Remove and pour the filling into the pastry shell. Sprinkle evenly with nut topping.

   * To prevent overbrowning, cover the edge of the pie shell with foil. Bake at 375°F oven 25 minutes. Then remove foil and continue to bake about 20 minutes more or until center appears nearly set when shaken. Cool on a wire rack. Serve chilled. Refrigerate leftovers for up to 3 days.

Serves 8.

 Pumpkin Pudding

 Makes six servings.

   * 4 eggs

   * 1 one-pound can of pumpkin

   * 1/2 cup light molasses

   * 1 teaspoon cinnamon

   * 1/2 teaspoon ginger

   * 1 cup milk

   * Break the eggs into a large bowl, and beat with a fork until light yellow.

   * Add the pumpkin, cinnamon, ginger, molasses, and milk. Stir well.

   * Pour mixture into a greased casserole dish. Bake at 350º for 1 hour or until the pudding is firm in the middle.

   * Refrigerate any leftovers.

ROASTED PUMPKIN SEEDS

Ingredients:

• 1 cup pumpkin seeds
• Optional: Salt, garlic powder, onion powder, seasoned salt, or other seasoning of choice

Preparation:

Rinse pumpkin seeds. Use your fingers to remove all the pulp. Drain pumpkin seeds and discard pulp. Spread out on paper towels on a cookie sheet to dry overnight.

Heat a large, heavy-bottomed, dry skillet over medium heat.

Add pumpkin seeds. Shake and stir the seeds constantly as they are toasting to prevent burning.

When the pumpkin seeds begin to get golden, start to pop open, and release their aroma, they are done.

Sprinkle hot toasted pumpkin seeds with salt, garlic powder, onion powder, seasoned salt, cayenne pepper, or your choice of seasonings. Toss to coat.

Cool pumpkin seeds before eating or storing. Store in an airtight container at room temperature up to 3 months or refrigerate up to 1 year.

If you like your toasted pumpkin seeds extra-salty, soak overnight in a solution of 1/4 cup salt to 2 cups of water. Dry an additional day, then proceed as above.

The Best Light Pumpkin Pie

This pumpkin pie saves 151 calories and 12 grams of fat per slice from the traditional version and it tastes identical!

1 cup ginger snaps
16 oz can pumpkin
1/2 cup egg whites (about 4)
1/2 cup sugar
2 tsp pumpkin pie spice (cinnamon, ginger, cloves)
12 oz can evaporated skim milk

Preheat the oven to 350°. Grind the cookies in a food processor. Lightly spray a 9" glass pie pan with vegetable cooking spray. Pat the cookie crumbs into the pan evenly. Mix the rest of the ingredients in a medium-sized mixing bowl. Pour into the crust and bake until knife inserted in center comes out clean, about 45 minutes. Store in the refrigerator.

Allow to cool and slice in 8 wedges. Optional: serve each wedge with fat free whipped cream.

Serves 8. Each slice: 165 calories, 1.5 g fat, .5 g saturated fat, 1.5 mg cholesterol, 170 mg sodium, 32 g carbohydrate, 2 g fiber, 6 g protein. Diabetic exchange: 2 bread.

This recipe is excerpted from the Holiday Resource Collection. For more info, click here.

Skillet Zucchini with Chopped Tomatoes  

(Source: Centers for Disease Control and Prevention Fruits and Veggies Matter Website at <http://www.fruitsandveggiesmatter.gov/index.html

 Recipe Summary:

   * Preparation Time:  10 minutes

   * Number of Servings:  4

   * Cups of Fruits and Vegetables Per Person:  1.0

 Ingredients:

   * 1 teaspoon whipped light butter*

   * 1 cup chopped onion

   * 4 small (6-in/15cm) zucchini, thinly sliced

   * 2 medium tomatoes, chopped

   * freshly ground pepper

 Directions:

 In a large nonstick skillet, melt margarine over medium heat; add onions and cook, stirring until softened. Add zucchini and cook for 2 minutes. Add tomatoes and cook for 3 to 5 minutes or until zucchini is tender-crisp. Season to taste with pepper.

 *Alice's notes: If you don't have whipped light butter, substitute a teaspoon of vegetable oil.

Tuna Pasta Salad

4 servings, about 1-1/2 cups each                                                                              (Source: Recipes and Tips for Healthy, Thrifty Meals, U.S. Dept. of Agriculture, Center for Nutrition Policy and Promotion, at <http://www.cnpp.usda.gov/Publications/FoodPlans/MiscPubs/FoodPlansRecipeBook.pdf>

   * 2 cups macaroni, uncooked

   * 2 6-1/2 ounce cans tuna, canned, water-pack

   * 1/2 cup zucchini, chopped

   * 1/4 cup carrots, sliced

   * 1/3 cup onion, diced

   * 1/4 cup salad dressing, mayonnaise-type

   * Cook macaroni according to package directions. Drain.

   * Drain tuna.

   * Wash vegetables. Chop zucchini; slice carrots into thin slices; dice onions.

   * Mix macaroni, tuna, and vegetables together in mixing bowl. Stir in salad dressing.

   * Chill until ready to serve.

Alice's Notes: Drain and rinse the pasta under cold, running water until cool. To allow flavors to blend, chill the salad for about a half hour to an hour before serving.

Lemon Rosemary Zucchini

Makes 4 Servings                                                                                (Source: American Institute for Cancer Research (<http://www.aicr.org/site/PageServer>www.aicr.org) and featured in the revised edition of <http://www.aicr.org/site/PageServer?pagename=pub_new_amer_plate>The New American Plate.)

 Ingredients:

   * 1 tablespoon extra virgin olive oil

   * 1 medium yellow bell pepper, diced

   * 2 teaspoons finely minced fresh rosemary

   * 2 cups chopped zucchini (2 medium)

   * 1-3 teaspoons freshly squeezed lemon juice, or to taste

   * Salt and freshly ground black pepper, to taste

 Instructions:

In medium non-stick skillet, heat olive oil over medium heat. Add yellow pepper and rosemary and saute 2 minutes. Add zucchini and salt and pepper, to taste. Continue to saute for another 4 to 5 minutes or until zucchini is just tender. Remove from heat and stir in lemon juice.

 Nutritional Information: Per serving: 46 calories, 3 g total fat (<1 g saturated fat), 4 g carbohydrate, 1 g protein, 1 g dietary fiber, 6 mg sodium.

Beef & Parmesan Pasta

Makes 4 servings                                                                                                              (Source: Kaiti Roeder, RD, Nebraska Beef Council and Cattlemen's Beef Board and National Cattlemen's Beef Association - Beef, It's What's for Dinner. For more recipes made with zucchini, enter the word "zucchini" in the recipe search feature at <http://www.nebeef.org/recipe_search.asp>www.nebeef.org/recipe_search.asp and at <http://www.beefitswhatsfordinner.com/>www.beefitswhatsfordinner.com).

 Ingredients:

   * 1-1/2 pounds ground beef

   * 1 can (14 to 14-1/2 ounces) ready-to-serve beef broth

   * 1 can (15-1/2 ounces) Italian-style diced tomatoes, undrained

   * 2 cups uncooked bow tie pasta

   * 2 cups sliced zucchini (1/4-inch)

   * 3/4 cup grated Parmesan cheese

 Instructions:

   * Brown ground beef in large nonstick skillet over medium heat 8 to 10 minutes or until beef is not pink, breaking up into 3/4-inch crumbles. Remove from skillet with slotted spoon; set aside. Pour off drippings.

   * Combine broth, tomatoes and pasta in same skillet, pushing pasta into liquid; bring to a boil. Reduce heat to medium; simmer, uncovered, 15 minutes, stirring frequently. Stir in zucchini; continue cooking 5 minutes or until pasta is tender.

   * Return beef to skillet. Stir in 1/2 cup of the cheese; heat through. Sprinkle with remaining 1/4 cup cheese before serving.

Fresh Corn Salsa

 4 ears of fresh corn, shucked
1/2 medium white onion, finely chopped
1 to 2 fresh serrano chiles, minced
1 ripe tomato, seeded and chopped
1/2 cup of loosely packed chopped fresh cilantro
3 tablespoons of fresh lime juice
1 teaspoon of vegetable oil or olive oil
1/2 teaspoon of salt

In a large pot of boiling water, cook the corn until just tender, 3 to 4 minutes. Cool under running water. With a sharp knife, cut the kernels off the cobs. Place the corn kernels in a large bowl. Mix in the onion, chiles, tomato, cilantro, oil, and lime juice. Season to taste with salt. Serve cold or at room temperature. Makes 3 cups

BBQ Chicken & Fresh Strawberry Salad

Prep Time: 30 min

Total Time: 30 min

Makes: 4 servings

4 small boneless skinless chicken breast halves (1 lb.)

1/2 cup KRAFT Light Original Reduced Calorie Barbecue Sauce

1 bag (10 oz.) mixed salad greens

1 pt. (2 cups) strawberries, cut in half

1/2 cup sliced red onions

1/2 cup KRAFT Light Ranch Reduced Fat Dressing

PREHEAT greased grill to medium-high heat. Grill chicken 10 min. on each side or until cooked through (170ºF), turning and brushing occasionally with the barbecue sauce.

CUT chicken into strips. Cover serving plate with greens; top with strawberries, onions and chicken.

SERVE with the dressing.

Source:  http://www.kraftfoods.com/kf

Mother's Day Bouquet of Colored Carnations

Start with:

white carnations

flower vase

food coloring

water

Directions:

 Fill vase 1/4 full of water.

 Add 10 to 20 drops of food coloring.

 Cut the stem at an angle (for young children have an adult do this)

 Put flowers in vase and let it sit for a day.  Be sure the stem is in the water. 

Another Idea for a Colorful Bouquet:

Use several different vases or containers filled with different food colors or experiment in     making your own colors by carefully mixing different colors.

When the flowers have achieved the color that you like, arrange in colorful bouquet.

 Super Easy Slaw with Noodles

1½ cups shredded cabbage
1½ cups shredded carrots
½ cup sliced almonds
¼ cup Italian dressing
1 pkg ramen noodles

Directions:

1. Break the ramen noodles into pieces.
2. Combine all ingredients. (Do not add the seasoning packet from the noodles.)
3. Cover and refrigerate before serving.

Vegetables with a touch of Lemon                        

Ingredients:

½ small head cauliflower, cut into florets
2 cups broccoli, cut into florets
2 tablespoons lemon juice
1 tablespoon olive oil
1 clove garlic, minced         
2 teaspoons fresh parsley, chopped

Directions:

1.  Steam broccoli and cauliflower until tender (about 10 minutes).

2.  In a small saucepan, mix the lemon juice, oil, and garlic, and cook over low heat for 2 or 3 minutes.

Put the vegetables in a serving dish.  Pour the lemon sauce over the vegetables. Garnish with parsley.

Stir-Fried Beef                                  

Ingredients:

1½ pounds sirloin steak
2 teaspoons vegetable oil
1 clove garlic, minced
1 teaspoon vinegar
⅛ teaspoon salt
⅛ teaspoon pepper
2 large onions, sliced
1 large tomato, sliced
3 cups boiled potatoes, diced

Directions:

1. Trim fat from steak and cut into small, thin pieces.

2. In a large skillet, heat oil and sauté garlic until garlic is golden.  Add steak, vinegar, salt, and pepper.

3. Cook for 6 minutes, stirring beef until brown.

4. Add onion and tomato.  Cook until onion is transparent.  Serve with boiled potatoes and white rice.

Basic Muffins                            

Nonstick cooking spray          

¾ c. sifted all-purpose flour

3 Tbsp sugar

 2 ½ tsp baking powder

 2 Tbsp unsalted margarine

 ¾ c. skim milk

 1 large egg

 1.        Preheat the oven to 400 degrees F.  Using 1 large or 2 small muffin pans, lightly coat 12 – 2 ½ inch cups with the cooking spray.  (Note:  You can omit the cooking spray and use paper cupcake liners instead.)

2.        Combine the flour, sugar, and baking powder in a large bowl; set aside.

3.        Melt the margarine in a small saucepan over moderate heat; pour into a small bowl and whisk together with the milk and egg.  Add to the flour mixture and stir just until the dry ingredients are moistened.

4.        Spoon the batter into the muffin cups, filling them about half full.  Bake for 15 minutes or until a toothpick inserted in the center of a muffin comes out clean.  Serve warm or at room temperature.

 Makes 12 muffins.  (Serving size = 1 muffin)

 Variations:

Apple-Spice Muffins  To the dry ingredients, add 1 teaspoon each ground cinnamon and nutmeg and ¼ teaspoon ground allspice.  To the milk mixture, add ½ cup finely chopped peeled apple.

Berry Muffins  To the milk mixture, add ½ cup each fresh or thawed frozen dry-pack raspberries and strawberries, halved or quartered.

Bran Muffins  Reduce the flour to 1 cup and add ¾ cup bran.

      

Peach Strawberry Smoothie

1 cup unsweetened, frozen strawberries
¾ cup 100% orange juice
½ cup fruit flavored low-fat yogurt

Add all ingredients to blender, blend well and drink.   

To freeze fresh strawberries, wash them thoroughly under running tap water, pat dry and clean paper towels and freeze in a single layer on a rimmed cookie sheet.  Transfer to a freezer bag when frozen.  Pour out as needed.