Six Week Bran Muffins

Store Batter in the refrigerator for up to six weeks. You can bake a fresh supply every day, if you like. Origin of recipe is unknown.

Ingredients

4 Cups Bran Flakes

2 Cups All-Bran Cereal

3 Cups Boiling Water

1 Cup Butter or Margarine

1 1/2C Granulated Sugar

1 ½ C packed brown sugar

4 eggs

4 Cups buttermilk

¼ C Molasses (optional)

5 Cups all-purpose flour

2 Tbl baking soda

1 Tb baking powder

1 teas salt

2 C raisins

36 – 48 Muffins

40 Minutes/15 Min Prep

1. In a large bowl combine cereals and boiling water.
2. Let stand.
3. In a mixing bowl, cream butter and sugars together.
4. Beat in eggs one at a time, beating well after each addition.
5. Mix in buttermilk.
6. Add molasses (optional ingredient).
7. Stir in a separate bowl, combine flour, soda, baking powder, salt and raisins.
8. Mix thoroughly.
9. Add to batter and stir well to combine ingredients.
10. Store in refrigerator.
11. No need to bake all at one time; it will keep for six weeks.
12. As required, fill greased muffin tin ¾ full. You may prefer paper liners.
13. Oven temperature 400 degrees F
14. Bake for 20 – 25 minutes.
15. Remove from pan after 5 minutes cooling.
16. Variation: Brans may be switched to use 2 Cups Bran Flakes and 4 Cups All-bran.
17. Or you may use natural bran to replace one of either cereal.

Rose Petal Jelly Short Cook Method

1 3/4 C Rose Petal Juice
2 T Lemon Juice
3 1/2 C Sugar
3 oz Liquid pectin

To extract juice: Pack rose petals tightly into measuring cup to measure 1 1/2 C . Place in a large saucepan and crush with a masher or glass. Add 2 1/4 C water and bring quickly to a boil. Simmer the petals until they have a washed-out color. Strain the liquid. Measure 1 3/4 C of the rose petal juice. Add lemon juice and see it turn a beautiful pink.

Place juice, with lemon juice in a large saucepan. Add sugar. Mix well. Place over high heat and bring to a boil, stirring constantly. Pour in liquid pectin. Bring to a full roiling boil and boil hard 1 minute, stirring constantly. Remove from heat, skim off the foam with metal spoon and quickly pour into hot sterilized containers. Cover with 1/8 inch paraffin. Use within 6 months, or color will fade.

Oriental Cabbage Salad - Great Potluck Dish

ORIENTAL CABBAGE SALAD

1 bag of slaw
1 bunch green onions
1 c. thinly sliced celery ( a couple of stalks)
1 c. sunflower seeds
1/2 c. slivered almonds
1 pkg. oriental noodles chicken flavor (Top Ramen, etc.)
1/2 c. vegetable oil
1/2 c. vinegar
1/2 c. sugar
Black pepper, as desired

Chop cabbage as for slaw, add chopped onions, celery, sunflower seeds, almonds and noodles. Noodles are to be broken up uncooked in the salad.

Put oil, vinegar, and sugar in blender. Add chicken flavor season packet and black pepper (optional, as much as you like). Blend well. Pour over salad, toss together. Chill. Best when made 2 to 3 hours ahead of serving

Halibut Chowder

This is such a wonderful chowder although it is definitely not heart healthy. I got this recipe from a dear friend of mine MJ. She's a fabulous cook. She moved to California from Anchorage several years ago. I don't see her as often as I would like. This recipe is so easy even a lazy cook like I can make it.

---

Halibut Chowder

3 cans cream of potato soup
1 can cream of mushroom soup
4 cups of milk
1 1/2 - 2 Bricks (8oz) of cream cheese
3 potatoes chopped fine - microwave until done
3 large carrots sliced into coins - microwave until done
1 can corn
4-5 Cups of Halibut
8-9 green onions - chopped
3 cloves of garlic pressed
1/2 Cup Margarine or butter
-----------------------------------------
Saute in the halibut, onions and garlic in the margarine.
Warm the milk in a pot to steaming but not boiling (or your soup will curdle)
Add the cheese and mix in completely
Add all the soups and simmer 10 minutes
Add all the vegetables
Add all the sauted items plus a bit of black pepper and dill weed to taste.
Mix and simmer 10 minutes

Makes 5 Quarts

---