MTSVCS Recipes » 2009 » March

March 2009

Treats17 Mar 2009 11:56 am

List of ingredients:

1 cup of all-purpose flour.
1/4 cup of sugar.
1 1/2 teaspoons of double-acting baking powder.
1 teaspoon of salt.
1/2 teaspoon of baking soda.
1 1/3 cups of quick-cooking rolled oats.
1 cup of pitted prunes, chopped.
1 cup of buttermilk.
1/4 cup of unsalted butter, melted and cooled.
1/4 cup of molasses.
1 large egg, beaten lightly.


In a suitably sized bowl, sift together the flour, sugar, baking powder, salt and baking soda.

Stir in the oats and chopped prunes.

In another bowl, whisk together the buttermilk, unsalted butter, molasses and egg.

Add the buttermilk mixture to the flour mixture, stirring the batter until it is just combined.

Divide the batter among 12 buttered 1/3 cup muffin tins and bake the muffins in the middle of a preheated 400F oven for 20-25 minutes or until golden and springy to the touch.

Turn the muffins out onto a rack and allow them to cool.

Source: Prune Recipes.

General Recipes&Vegetables11 Mar 2009 04:02 pm

Ingredient list:

4 small onions.
2 cups of butter.
2 cups of water.
2 cups of dry white wine.
1 cup of beef broth.
1 tablespoon of flour.
Salt and cayenne pepper.
Slice of French bread.
Swiss cheese.


Cut the onions into half rings, then roast them in the butter, slowly adding the flour.

Add the water, wine, broth, salt and pepper and allow to simmer for 10 minutes.

Pour in a soup bowl, then top with French bread and Swiss cheese.

Bake until the cheese is melted, then serve immediately.

Source: French Recipes.

Vegetables11 Mar 2009 06:38 am

List of ingredients:

10 ounces of frozen artichokes, defrosted.
8 ounces of fresh spinach, washed.
1 lb of Penne pasta, cooked.
1 small onion, thinly sliced.
2 cloves garlic, minced.
3/4 teaspoon of oregano.
Salt and freshly-ground black pepper, to taste.
½ cup of dry white wine.
3 tablespoons of lemon juice.
3/4 cup of fat-free ricotta cheese.
1 tablespoon of lemon zest, grated.

Cooking method:

Slice about two-thirds of artichokes into small wedges; chop the remainder into paste. Set aside.

Start cooking the pasta.

While the pasta is cooking, sauté the onion and garlic in water until soft.

Add the oregano, salt and black pepper.

Reduce heat to low and stir in the white wine, lemon juice, spinach leaves and reserved artichokes.

Simmer, stirring, until spinach is wilted and all is heated through (2 minutes or so).

Stir in the ricotta.

Drain the pasta and add to the sauce.

Remove from heat.

Add the grated lemon zest just before serving.

Source: Artichoke Recipes.

General Recipes05 Mar 2009 12:33 pm

Ingredient list:

1 cup of Feta cheese.
1 cup of goat’s cheese.
2 medium eggs.
1 tablespoon of dried oregano.
1 tablespoon of fresh dill, chopped.
1 clove garlic, minced.
1/4 teaspoon of black pepper.
3 tablespoons of olive oil.
8 prepared crepes.


In a medium-sized bowl, combine all of the ingredients except the olive oil and crêpes; mix thoroughly.

In a large skillet, heat the olive oil over a medium heat.

Lay out the crepes and place about 3 tablespoons of feta mixture in each crêpe. Fold the crêpes in half.

Fry in the skillet, continuously turning, until soft (about 2 minutes).

Source: Crepe Recipes.