Nutrition Cuisine » Vegan & Vegetarian Cuisine

Corn Muffins

admin — Sat, 15 Dec 2012 23:36:36 +0000

Yield	12 servings

Ingredients

1 cup	cornmeal
1 cup	flour
1 tablespoon	baking powder
1⁄4 cup	sugar
1	egg
1 cup	milk
1⁄4 cup	vegetable oil
	margarine or butter (to grease the muffin cups)

Instructions

1. Preheat the oven to 425 degrees.

2. Put the cornmeal, flour, baking powder, salt and sugar in a large bowl. Stir together well. Set aside.

3. In a small bowl, beat the egg lightly. Add the milk and oil.

4. Add the egg, milk, and oil to the cornmeal mix. Stir just until blended.

5. Grease the muffin cups with some margarine or butter.

6. Fill each muffin cup 1/2 full with the batter.

7. Bake for 15 to 20 minutes or until lightly browned.

Cost

Per recipe: $1.28

Per serving: $0.11

Source

Pennsylvania Nutrition Education Program
Courtesy of the National Agricultural Library, Agricultural Research Service, U. S. Department of Agriculture

Notes

Add 1/2 cup grated apple or 1/2 cup applesauce in the batter.

Banana Bread

admin — Wed, 08 Jun 2011 21:06:32 +0000

Serving Size: 3/4 inch slice or 1/12 recipe
Yield: 12 servings
Time: 15 minutes for preparation and 45 to 50 minutes for baking

Ingredients:

1 cup mashed banana
2 eggs
1/3 cup lowfat buttermilk
2 cups Master Mixes
1/4 teaspoon baking soda
1/2 cup sugar

Instructions:

Combine bananas, eggs, and milk.
Add Master Mix, baking soda, and sugar. Blend thoroughly.
Pour into a greased 9x5x3 inch loaf pan.
Bake in 350 degree oven for 45 to 50 minutes.
Remove from pan.

Cost:

Per Recipe: $ 1.48
Per Serving: $ 0.12

Source:

Adapted from:
You Can Learn to Cook
Clemson University Division of Public Service & Agriculture
Adapted from: Eating Right is Basic, 3rd ed.
Michigan State University Extension

Author:
Michigan State University Extension

Courtesy of the National Agricultural Library, Agricultural Research Service, U. S. Department of Agriculture

Roasted Root Vegetables

admin — Fri, 03 Jun 2011 18:19:13 +0000

Serving Size: 1/4 of recipe
Yield: 4 servings

Ingredients:

4 medium-sized root vegetables (choose a variety from potatoes, rutabagas, turnips, parsnips, beets, sweet potatoes, etc.)
2 chopped carrots
1 medium chopped onion
1/4 cup vegetable oil
3 Tablespoons Parmesan cheese
Season with your favorite spices

Instructions:

1. Preheat oven to 350 degrees.

2. Cut vegetables into large chunks.

3. Place in a medium bowl and pour oil over top. Add seasonings or Parmesan and mix well.

4. Spread an even layer on a baking sheet.

5. Bake for 1 hour or until tender. Check a few vegetables to see if they are tender.

Cost:

Per Recipe: $ 1.90
Per Serving: $ 0.47

Source:

Adapted from:
Montana Extension Nutrition Education Program
Website Recipes
Montana State University Extension Service

Author:
Montana State University Extension Service http://www.montana.edu/nep/recipes.htm

Courtesy of the National Agricultural Library, Agricultural Research Service, U. S. Department of Agriculture

Simple Mexican Salad

admin — Fri, 03 Jun 2011 18:14:30 +0000

Serving Size: 1/4 of recipe
Yield: 4 servings

Ingredients:

2 cucumbers
2 oranges
1 lemon or lime (the juice)
1/2 teaspoon chili powder
1/2 teaspoon salt

Instructions:

1. Wash the cucumbers, oranges and lemon or lime under cold running water.

2. Slice the cucumbers. Peel and cut the oranges into small pieces.

3. Place cucumber and oranges in a medium size bowl. Add chili powder, lemon or lime juice and salt.

Cost:

Per Recipe: $ 2.18
Per Serving: $ 0.54

Source:

Adapted from:
Pictoral Recipes
Lynn Myers Steele, 2000
Oregon Family Nutrition Program,
Oregon State University (OSU) Extension Service

Author:
Oregon State University, Extension Service

Courtesy of the National Agricultural Library, Agricultural Research Service, U. S. Department of Agriculture.