Title: Pastai Persli (Parsley Pie) Welsh
Categories: Main dish
Servings: 4

4 oz Shortcrust pastry 1 x Desertspoon full
plain flour
1/2 pt Milk 2 ea Eggs
1 T Chopped parsley 2 oz Choped steaky bacon
1 x Seasoning

Cold boiled bacon may be used instead of steaky bacon.

Line a flan ring or pie dish with the prepared pastry and bake it blind
in a hot oven. Gas Mark 6 (400F) for 15 minutes.

Blend the flour with a little milk. Break the eggs into a basin and beat
well, add the blended flour and remaining milk, seasoning and parsley.

Put the bacon (lightly fried if you are using steaky) into the pastry case
and pour over the egg mixture. Bake at Gas Mark 3 (325F) for 30-35
minutes.

British Egg Information Service Leaflet. Welsh Fare

Mark 0 = 250 Mark 1 = 275 Mark 2 = 300 Mark 3 = 325 Mark 4 = 350
Mark 5 = 375 Mark 6 = 400 Mark 7 = 425 Mark 8 = 450 Mark 9 = 475

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Title: New Easy 7 Grain Bread
Categories: Home Cookin,
Yield: 2

1-1/2 c Boiling water
1 c AM Seven Grain Cereal
6 tb AM Canola Oil
1/2 c Warm water
2 pk Dry yeast
2 Eggs; beaten or egg
replacer
5-1/2 c AM Whole Wheat Flour
1/2 c Honey
2 ts Sea salt (optional)

Pour boiling water over Seven Grain
Cereal in large mixing bowl.
Dissolve yeast in warm water. When
cereal is lukewarm, add yeast and
all remainingingredients except 3
cups flour. Beat vigorously for 2
minutes. Work inremaining flour.
Divide dough in half and spread into
bottom of two oiled loaf pans. Let
rise until double and bake at 375 F.
for 35-45 minutes.

Source: Arrowhead Mills “7 Grain
Cereal Recipes” tri-fold Reprinted
by permission of Arrowhead Mills,
Inc. Electronic format courtesy of:
Karen Mintzias

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Title: TARATOUR
Categories: Appetizers, Oriental, Sauces, Snacks
Yield: 2 cups

1 c Tahini
2 ea Garlic cloves, crushed
1/3 c Lemon juice
Salt pepper
1/4 c Water
Fresh parsley, chopped

Combine tahini, garlic, lemon juice, salt pepper in
a blender. Blend till smooth. Gradually add the water
until the sauce reaches the desired consistency: it
should be thicker than a dressing or sauce. Add up to
1/2 c
water. Adjust seasonings. Garnish with parsley.

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Title: Very Rich, Very Thin Chocolate Lace Cookies
Categories: Cookies, Holiday, Party
Yield: 36 servings

1/4 lb Butter-1 stick
2 Chocolate-unsweetened
Egg-slightly beaten
1/4 ts Salt
1/2 ts Vanilla
1/2 ts Baking powder
1/2 c Flour
1 1/2 c Sugar

Melt the butter and chocolate in the top of a double boiler. Combine
with egg and rest of ingredients.
Drop by scant teaspoonfuls on greased cookie sheets. The finished
cookies will be 3 to 4 inches in diameter so space them accordingly.
Bake in preheated oven of 325~ for about 12 minutes. Watch carefully
to prevent burning. When nearly cool, remove from the cookie sheet
with spatuala. (I use the metal type.Hint-press under the cookie with
pressure against the sheet and they remove easily without crumbling)
Place on racks to cool completely. Source: Woman’s Industrial Union
in Boston

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Title: Meltaway Cookies
Categories: Cookies
Yield: 1 servings

1 c Butter
1/2 c Confectioners sugar
1 ts Vanilla
2 1/4 c Cake flour
1/4 ts Salt

Heat oven to 400. Mix butter, sugar vanilla. Stir in flour salt.
Drop by teaspoonfuls on ungreased sheet. Bake 8 minutes. While warm,
dip in confectioners sugar.

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Title: KANGAROO STRIPS WITH BOK CHOY AND CHILLI BLAC
Categories: Chinese, Kangaroo
Yield: 6 servings

400 g Kangaroo fillet, trimmed and
-sliced into thin strips
1 bn Baby bok choy, washed
2 ts Birdseye chillies, chopped
1 ts Shallots (not spring
-onions), chopped
1 ts Garlic cloves, chopped
1 ts Fresh green ginger, chopped
25 ml Chinese brown rice wine
1 tb Black beans, washed and
-drained
150 ml Light beef stock
50 ml Soy sauce
1 ts Fish sauce
1 ts Freshly ground black pepper.

Trim bok choy leaves, slice larger ones in half
lengthways, leaving stalks attached. Heat some oil in
wok; add shallots, 3/4 of chillies, 3/4 of garlic and
ginger and saute quickly for 30 seconds until
aromatic. Add the brown rice wine and reduce until it
thickens. Add black beans, stock, soy sauce, and bring
to boil. Cook for five minutes then take off heat and
set aside.

Heat some oil in a clean wok; add the remaining garlic
and chillies, then kangaroo strips. Toss quickly for a
few seconds over high heat. Add the warm sauce and the
bok choy leaves. Cook quickly for a few seconds until
leaves are wilted, for one minute only. Season with
fish sauce and freshly ground black pepper. Pile onto
centre of plate and serve immediately.

Recipe by Chris Manfield from the Paragon Cafe,
Circular Quqay. From an article by Shelli-Anne Couch
in the Sydney Morning Herald, 3/2/83. Courtesy, Mark
Herron.

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Title: Renaissance Pizza
Categories: Diabetic, Pasta, Vegetarian, Main dish
Yield: 6 servings

—————————SAUCE—————————
2 c Carrots; peeled finely
1 c Onions; finely diced
2 tb Garlic; minced
1/2 c Celery; finely diced
2 tb Olive oil;
1 1/2 ts Sea salt;
1/4 ts White pepper;
1 tb Basil; chopped fresh
1 ts Oregano;
1 ts Parsley;
1 pn Black pepper;
1 1/2 ts Sweetener;
6 c Tomato puree;

—————————DOUGH—————————
3/4 oz Dry yeast;
2 1/2 c Warm water
1 tb Sweetener;
2 1/4 c Pastry flour;
2 1/4 c Unbleached flour;
2 tb Olive oil;
1 ts Sea salt;
Cornmeal;

————————-SPICE MIX————————-
2 tb Basil;
2 tb Oregano;
2 tb Parsley;
1/2 ts Garlic powder;
1/2 ts Black pepper;

———————VEGETABLE TOPPING———————
3 c Onions; halved sliced
2 c Mushrooms; thickly sliced
2 c Broccoli stems florets;
2 c Cauliflower pieces;
4 tb Olive oil;

SAUCE: Saute carrots, onions, garlic celery in oil
for 5 minutes. Add seasonings saute another 5
minutes. Add sweetener, then add tomato puree simmer
1 to 2 hours. Should yield 7 c sauce.

DOUGH: Dissolve yeast in 1/2 c warm water with
sweetener. Let stand till yeast starts to foam.

Mix flours together combine yeast. Add oil, salt
rest of water. Knead to amke a medium stiff dough.
Divide into two pieces. Lightly oil 2 large
rectangular pans sprinkle with cornmeal. Roll out
each piece of dough to an even rectangular shape. Let
dough rise (about 1 hour). I punched the dough at this
point before baking. Prebake doughs for 5 minutes at
350F or till the gluten sets. Remove from oven.

SPICE MIX: Mix spices together till well blended.

VEGETABLE TOPPING: Mix vegetables together saute
them in the oil for 4 to 5 minutes. Remove from heat
transfer to a second pan if not using immediately.

TO ASSEMBLE: Spread about 1 1/2 c sauce on each crust.
Add about 3 c of vegetable topping sprinkle 2 ts
spice mixture over the top. If so desired, spread 1 c
shredded soy cheese over the top. Bake at 375F for
about 10 minutes, longer if cooking from cold. (I
found it needed about 20 minutes or longer, so keep an
eye on it).

Brother Ron Pickarski, “Friendly Foods”

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Title: Pop Overs
Categories: Diabetic, Desserts
Yield: 8 popovers

2 Eggs 1/4 ts Butter
1 c Milk 1 ts Salt
1 c Flour

Directions: Beat eggs and add Milk whillle still beating. Then SLOWLY
add flour and salt which have been “sifted” together, continuing to
beat in order to prevent lumps… When done, ADD melted butter pour
into a HOT greased Popover pan….. Bake at 450 degrees for 25
minutes then bake at 350 degrees for 15 minutes.

One Popover may be exchanged for: 1 bread exchange or 1 fat exchange

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Minted Cocoa Coffee Mix

Recipe By : Electronic Gourmet Guide, Inc.
Serving Size : 1 Preparation Time :0:00
Categories : Basics Essentials Brunch
Miscellaneous

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups coffee creamer — powdered
1 cup sugar
1/2 cup instant coffee granules
1/2 cup cocoa — unsweetened
1 dash salt
6 peppermint candies — crushed

Combine all ingredients in large bowl. Mix well. Store in an airtight
container.

To serve, spoon 2 to 3 tablespoons mix into cup or mug, fill with boiling
water
and stir to blend.

– – – – – – – – – – – – – – – – – –

NOTES : Garnish with whipped cream.

Title: PEACHES AND CREAM SOUP
Categories: Soups
Yield: 4 Servings

2 lb Peaches
1 tb Lemon juice
1 1/2 tb Amaretto liqueur
6 tb Half-and-half
Grated nutmeg or cardamon

This soup is a good use for overripe or damaged
peaches. For a winter treat, make it with canned
peaches.

Drop the peaches into boiling water. Keep the water at
a simmer for about half a minute. Remove the peaches,
and let them cool. Then peel, pit, and slice them. Put
the peaches with the rest of the ingredients into a
blender. Blend the soup until it is smooth, then chill
it.

Serve with a sprinkling of nutmeg or cardamon.

Source: “Cold Soups” by Linda Ziedrich

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