Two delicious muffin recipes

These are two muffin recipes that I've had for years.  Both are very good.

3 Grain Pear Muffins

1 1/2 cup finely chopped, peeled pears
1/2 cup milk
1/3 cup cooking oil
1 egg
3/4 cup flour
3/4 cup cornmeal
1/2 cup whole wheat flour
1/2 cup rolled oats
1/3 cup sugar
1/4 cup raisins
2 teaspoons baking powder
1/2 teaspoon salt

Preheat oven to 375.  Stir pears, milk, oil and egg in a bowl.  In separate large bowl, combine flour, cornmeal, whole wheat flour, oats, sugar, baking powder and salt.  Add liquid ingredients and stir well until blended.  Divide the batter between 12 greased 2 3/4" muffin cups.  Bake 35 minutes or until nicely browned.


Pineapple Oatmeal Muffins

8 oz can crushed pineapple
1 cup rolled oats
1/2 cup sour cream or buttermilk
1/3 cup shortening
1/3 cup brown sugar
1 teaspoon grated orange peel
1 egg, beaten
1 1/4 flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt

Combine undrained pineapple, oats, and sour cream.  Let stand 15 minutes.  Cream shortening, sugar, and peel together thoroughly.  Stir in egg.  Sift flour with baking powder, soda and salt; add to creamed mixture alternately with oat mixture  Bake in well greased, large muffing pans in 400 degree oven about 25 minutes.  Yield:  about 1 dozen large muffins

Black Bean Salad

As much as I like to cook and bake, many times I just can't get motivated to cook a meal just for myself.  I definitely want to eat nutritious meals.  Salads to the rescue!  Sometimes it is nice to be able to open the fridge, pull out a dish, scoop out how much I want to eat and enjoy!  I can make a salad that will keep for 2 or 3 days and still taste good.  With the dozens of salad recipes I have, there is enough variety to keep me from getting in a rut with mealtime.  While this recipe calls for canned black beans, I prefer using dried beans in recipes.

I like this Black Bean Salad because of the variety in texture, color, and it is a highly nutritious recipe.  Try it!

1 (15 oz) can black beans, rinsed and drained
2 (15 oz) cans whole kernel corn, drained
8 green onions, chopped
2 jalepeno peppers, seeded and minced
1 green bell pepper, chopped
1 avocado, peeled, pitted, and diced
1 (4 oz) jar pimentos (optional - I eliminate this from the recipe)
3 tomatoes, chopped
1 cup chopped fresh cilantro
1 lime juiced
1/2 cup Italian salad dressing
1/2 teaspoon garlic salt

In a large bowl,  combine all ingredients except the garlic salt.  Mix well.  Season with garlic salt, toss, and chill before serving.

Pork Chop Casserole with Apples

This is one of my old, old favorites.  The card it is written on in my recipe file is yellowed and the ink somewhat faded, so you know it's old!

salt and pepper
flour and oil
4 pork chops
3 apples, peeled and cored
4 tablespoons brown sugar
dash of nutmeg
1/2 cup orange juice

Salt, pepper, and flour the pork chops.  Brown chops in oil.  Cut up apples into a casserole dish.  Sprinkle with brown sugar and nutmeg.

Pour orange juice into casserole.  Top with browned chops.  Cover.

Bake at 350 for 45 to 60 minutes.

Harvest Asparagus Tomato Soup

This is one I haven't made in awhile, which is a shame, because it is very good!

1 1/2 cups cooked asparagus
5 cups chicken stock
1 medium onion, chopped
1 carrot, coarsely chopped
1 tablespoon chopped parsley
1 bay leaf
2 cups canned tomatoes
1/8 teaspoon freshly ground pepper
1/2 teaspoon thyme
1 teaspoon salt
pinch of ground cloves
1/2 teaspoon sugar
2 tablespoons butter, melted
2 tablespoons flour

Combine all soup ingredients except butter and flour.  Cover and simmer for 45 minutes.

Whirl in food processor (or use a hand blender right in the pot) until fairly smooth.

Blend butter and flour together.  Stir into soup.

Simmer 20 to 30 minutes.

Shrimp Spread, a delicious appetizer

Growing up on Florida's Gulf Coast, I took for granted being able to have fresh seafood.  And by "fresh", I mean that it slept in the Gulf last night!  Having lived in New York State for more than 40 years, I really miss the seafood that I grew up eating.

Here is a wonderful appetizer that is always a crowd pleaser.

finely chopped boiled shrimp
Worcestershire Sauce
Cocktail Sauce

Mix together well and spread on crackers.

Corn and Black Bean Salad

This recipe comes from my "Bless Your Heart, Saving the World One Covered Dish at a Time" cookbook!  Yes, it is a Southern cookbook!  It is filled with really great recipes.

Dressing:
1/2 cup apple cider vinegar
1/4 cup sugar
1/2 teaspoon salt
1/2 teaspoon pepper

Salad:
1 (15 oz) can white whole kernel corn, drained
1 (15 oz) can yellow whole kernel corn, drained
1 (15 oz) can black beans, drained and rinsed
1/2 cup diced red bell pepper
1 cup diced green bell pepper
1 cup sliced red onion
2 cups chopped (fresh) tomatoes
1 medium cucumber, peeled, seeded, and diced

To make the dressing:  In a small bowl, whisk the vinegar, sugar, salt, and pepper until sugar dissolves.

To make the salad:  In a large bowl, combine the corns, black beans, red and green pepper, onion, tomato, and cucumber.  Toss to mix.  Add the dressing to the salad.  Cover and chill 4 hours before serving.

This one's a winner!