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1 box (8-ounce) corn muffin mix 3//4 cup thinly sliced scallions Heat oil in a large, deep nonstick skillet. Add sausage, onions, carrots, chili powder, garlic, cumin and salt. Cook sausage thoroughly, until it is no longer pink. Add tomatoes, beans, and chiles; simmer approximately 8 minutes (until slightly thickened). Remove from heat and stir in zucchini. Transfer to a 2-1/2-quart shallow baking dish. Cool, cover and refrigerate up to 3 days. To bake: Heat oven to 350º. Bake chili 35 minutes or until bubbles form around edge. Prepare corn muffin mix as package directs, adding the scallions. Top chili with large spoonfuls of mix. Bake 25 minutes longer until topping is golden. Yield: 6 servings. MINCEMEAT TWISTS 2 cups all-purpose flour 1/3 cup packed brown sugar 1/2 teaspoon nutmeg 1/4 teaspoon baking powder 1-1/2 sticks butter or margarine 6 to 7 tablespoons cold water 2/3 cup prepared mincemeat 2 teaspoons finely shredded orange peel milk sugar Stir together flour, brown sugar, nutmeg and baking powder. Cut in butter or margarine until mixture resembles coarse crumbs. Sprinkle water, one tablespoon at a time, over mixture until all is moistened, tossing gently with a fork. Form dough into a ball. Cover and refrigerate at least an hour until easy to handle. Combine mincemeat and orange peel in a small bowl; set aside. Divide dough into quarters. On a floured surface roll two of the quarters into 12-by-4-inch rectangles. Spread each with half of the mincemeat mixture. Roll the remaining quarters into 12-by-4-inch rectangles and carefully place over the mincemeat. Trim uneven edges. Cut each rectangle into twelve 4-by-1-inch strips. Twist each strip twice. Place on an ungreased cookie sheet and bake at 350º for about 12 to 15 minutes until lightly browned. Remove from oven. Brush with milk and sprinkle with sugar. Return to oven; bake 5 to 8 minutes more or until golden. Remove from pan; cool on wire racks. Yield: 2 dozen twists.
APPLE CUPCAKES 2 apples, peeled, cored and diced 1/4 cup water 1-1/4 cups sifted all-purpose flour 2 tablespoons unsweetened cocoa
1/2 cup sugar 1 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 1/2 teaspoon cinnamon 1/4 teaspoon allspice 2 eggs, separated 1/4 cup raisins Combine diced apples and water in a saucepan. Simmer, covered, until tender, about 5 minutes; cool. Sift flour and next 7 ingredients into a mixing bowl. Add prepared apples and egg yolks; beat until blended. Stir in raisins. Beat egg whites until stiff but not dry; fold into batter. Fill about 15 nonstick muffin pan-cups or paper baking cups half-full with batter. Bake at 350º for 20 minutes or until tops of cupcakes spring back when lightly touched with finger. Cool on wire rack. Sprinkle lightly with powdered sugar, if desired.
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