Categorized | Recipes

Friday’s Recipes: Microwave Bran Muffins and Minestrone Soup

Posted on 25 January 2013 by KWBG

Microwave Bran Muffins by CK
2 cups boiling water
4 cups all-bran cereal
2 cups 100% bran flakes
1 qt buttermilk
3 cups sugar
4 eggs, beaten
1 cup soft shortening or vegetable oil
5 cups flour
5 tsp baking soda
1 tsp salt
Options: raisins, nuts
In a re-sealable bowl, pour hot water over cereals. Stir in buttermilk, sugar, eggs, shortening, flour, baking soda and salt. Mix until just blended. Spoon 2 T in to a microwave safe muffin tray with paper liners. Microwave on high for 70 seconds or until the top springs back. This batter can be refrigerated for up to 4 weeks.



Minestrone Soup by BDM
Sauté in 2 T olive oil until onion is transparent:
1 medium onion, chopped
2 carrots, chopped
2 celery stalks, chopped
Add: 2 quarts chicken broth
1 medium potato, peeled and diced
2 large tomatoes
1 T tomato paste
1 15-oz can white beans, drained
½ head of cabbage, chopped
½ 10-oz package frozen spinach
1 t Italian seasoning
2 bay leaves
1 T salt
½ t pepper
Bring to a boil, reduce heat and simmer for an hour.
Add: ½ c frozen peas
7 oz macaroni or other pasta
Bring back to a boil and cook until pasta is done, remove bay leaves
Top each serving with Parmesan or Romano cheese


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