BASIC WHITE BREAD

Recipe By : =

Serving Size : 1 Preparation Time :0:00
Categories : Breadmaker Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
–1 1/2 pound loaf
1/2 cup Water
5/8 cup Milk
3 cup Bread flour
1 1/2 teaspoon Salt
1 1/2 tablespoon Butter/marg/applesauce
3 tablespoon Sugar
1 1/2 teaspoon Yeast

Follow manufacturers directions..

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Date: Mon, 06 Jun 94 04:19:13 EDT
From: dp661@cleveland.freenet.edu (Dr. Neal Pinckney)

Potato Pancakes

4 T oat flour (or powdered rolled oats)
1 cup shredded potatoes
4 T dried chopped onion (or 1/4 cup fresh onion)
pinch of salt and fresh ground black pepper to taste

Mix oat flour in enough water to make pancake batter.
Add onions, potatoes, salt and pepper.
Spray a 1/2 second of Pam on a non-stick pan and spread with a
paper towel. Spoon in batter to form 3 or 4 large pancakes, cook
at medium heat until bottom is golden brown with a few darker spots
(you’ll have to peek), turn over and cook other side the same.

Serve with unsweetened natural applesauce.

Each pancake (assuming four): Calories: 70.69, Fat 0.391 (5% of calories),
Carbohydrate 15.06 g (83% of calories), Protein 2.155 g (12% of calories)
Sodium 5.4 mg.

Acorn Squash Soup

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Acorn squash
3 Carrots, sliced
1 Onion, sliced
1/3 c Water
2 tb Butter
1 tb All-purpose flour
1 t Salt
1/2 To 1 tsp pepper
29 oz Chicken broth
1/2 c Sherry
1/2 ts Ground nutmeg
1/8 ts Paprika
1 d Of ground allspice
1 d Of red pepper
1 c Half-and-half
1 1/2 tb Sherry (optional)

Kale leaves Paprika

Cut squash in half lengthwise, and remove seeds. Place
squash, cut side
down, in a broiler pan. Add hot water to pan to a depth of
1 inch. Bake
at
350 F for 30 minutes. Spoon pulp from squash to create a
serving bowl,
reserving pulp.

Place carrots and onion in a saucepan; cover with water.
Bring to a
boil;
cover, reduce heat, and simmer for 15 minutes or until
vegetables are
tender. Drain; combine vegetables with reserved pulp and
1/3 cup water
in
container of an electric blender or food processor.
Process for 30
seconds
or until mixture is smooth. Set aside.

Melt butter in a large Dutch oven over low heat; add flour,
salt and
pepper, stirring until smooth. Cook for 1 minute, stirring
constantly.
Gradually add pureed vegetable mixture, chicken broth, and
next 5
ingredients; bring to a boil. Cover, reduce heat, and
simmer for 1
hour,
stirring occasionally. Stir in half-and-half and, if
desired, 1 1/2
Tbsp
sherry. Cook until heated. If desired, serve in squash
shells on a bed
of
kale. Sprinkle with paprika.

Yield: 8 servings

Kaki Hockersmith Little Rock, Arkansas

Source: Southern Living, December 1991

Posted by Kim Smith. Courtesy of Fred Peters.

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Title: Almond-streusel peach pie
Categories: Pies, Fruits
Yield: 8 servings

-Jo Ferry cmsj69b
2 c Flour
3/4 ts Salt
10 tb Butter; chilled
2 tb Shortening; chilled
1 c Brown sugar
3/4 ts Nutmeg
1/2 c Almonds; sliced
1 Lemon
9 Peaches; about 3 pounds
3 tb Cornstarch
1/4 ts Almond extract
2 tb Dry bread crumbs

Combine 1 cup flour and 1/2 ts. salt. Cut in 4 tb. of butter and the
shortening until mixture resembles coarse meal with a few pea-sized pieces
remaining. Sprinkle in 3 to 4 tb ice water, a tablespoon at a time, until
dough just comes together. Gather into a disk. Wrap and chill at least 30
minutes. Combine remaining cup of flour, 1/3 cup brown sugar, 1/4 ts. salt,
and 1/4 ts. nutmeg. Cut in remaining 6 tb. of butter until crumbly. Stir in
almonds. Chill. On a lightly floured work surface, roll out chilled pie
pastry to fit a 9″ pie pan. Fit pastry into pan. Trim and flute edges.
Chill. Heat oven to 475. Grate 1 ts. of lemon zest from the lemon and
squeeze 1 tb. of juice. Peel peaches and slice. Combine with remaining 2/3
cup brown sugar, remaining 1/2 ts nutmeg, lemon zest and juice, cornstarch
and almond extract. Sprinkle bread crumbs over bottom of pie shell and fill
with peach mixture. Sprinkle almond crumb mixture on top. Bake 15 minutes.
Reduce temperature to 350. Continue baking until top is browned and fruit
juices are bubbling, 50 to 55 minutes. Cool completely before cutting.

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Aphrodisiac Bread

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Bread/Rolls

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon Dry yeast
1/2 teaspoon Curry powder
1/2 cup Warm water
2 pinches Parsley
1 1/2 cups Unbleached white flour
3/4 teaspoon Salt
2 tablespoons Oil
1 teaspoon Garlic minced

In a large bowl, sprinkle yeast into water dissolve. Add the rest of
the ingredients in order beat well.

On a floured surface, knead dough lightly for 5 minutes. Form into a
round bread set aside until its has doubled.

Preheat oven to 350F bake for 45 minutes till light brown.

Anne Lerner, “Breads You Wouldn’t Believe”

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Selkirk Bannock (Scottish)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz Flour
1/2 ts Salt
1 1/2 oz Butter
1 1/2 oz Granulated sugar
1/4 pt Warm milk
1/4 oz Fresh yeast
8 oz Sultanas
1 Beaten egg to glaze

Butter a llb. loaf tin. Dissolve the sugar in the milk
and stir in the yeast until thoroughly mixed. Leave in
a warm place for 15 minutes. Meanwhile sift the flour
and salt into a bowl. add the butter and rub in. Make
a well in the centre and pour in the yeast mixture.
Mix together vigorously until it forms a soft dough.
Turn on to a floured surface. Knead gently and shape
into a ball. Transfer to a greased bowl, cover and
ieave to rise in a warm place for 30 minutes. Then
work in the sultanas with the hands so they are evenly
distributed. Re-form the dough ball and leave to rise
for 30 minutes. Finally transfer to the tin; leave to
rise for 45 minutes. Brush with beaten egg. Bake for
20 minutes in a pre-heated oven at 350F or Mark 4
until golden in colour. Turn on to a wire rack to
cool. Serve sliced thinly and buttered.

>From the booklet Scottish Teatime Recipes Typed By
Ray Watson

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Title: VENISON AND 4-BEANS
Categories: Wild game
Yield: 5 servings

2 lb Venison
1 lb Bacon
1 cn Pork and beans
1 cn Lima beans
1 cn Kidney beans
1 cn Navy beans
1/2 Onion, cut up
1 Green pepper, cut up
1 c Mustard
1 c Catsup
1 ts Brown sugar
1 ts Salt
1 ts Pepper

Brown venison and bacon. Put all ingredients in crock pot and crook
for 4 hours on high temperature setting.

—–

Title: Brazil Nut Bark
Categories: Candies
Yield: 1 servings

12 oz Semisweet chocolate pieces
1 tb Butter
1 c Chopped Brazil nuts
1/2 c Seedless raisins

DIRECTIONS: Melt chocolate and butter over hot water. Remove from
heat, and stir in Brazil nuts and raisins. Spread on cookie sheet
lined with waxed paper. Chill until firm. Break into pieces. Store in
refrigerator.

Source: Mom’s old magazine clippings- 1940’s to 1970’s

From: Sallie Austin

MMMMM

Date: Sat, 09 Jul 94 04:53:54 EDT
From: dp661@cleveland.freenet.edu (Dr. Neal Pinckney)

I love sukiyaki, the Japanese dinner of vegetables, noodles and
thinly sliced b**f. I knew there had to be an acceptable VLF/Vegan
modification, and I’ve been experimenting with different
combinations. This recipe is the result. I’ve used a 15 oz.
can of Sukiyaki no Tomo (the bamboo shoots, mung bean thread
and mushrooms that traditionally are in sukiyaki), but the
individual items could easily be used to prepare the dish.
I paid 99 cents for the can of Tomo, so the cost savings of
using separate ingredients would be slight.

Quick VLF Vegan Sukiyaki

1 15 oz can sukiyaki no tomo (drained, 8.8 oz)
1 10.6 oz package Mori-Nu Lite tofu (or any low fat tofu)
1 C green onions, cut into 2″ (5 cm) lengths
1 C celery, cut diagonally into 3/4″ (2 cm) pieces
1 C chinese cabbage, bok choy, or green cabbage
1/4 C salt-reduced shoyu / soy sauce / tamari
2 T mirin or sake
1/2 C sugar (if using mirin, reduce to 1/3 C)

In a large non-stick pan, saute green onions and celery in
soy sauce and mirin. Add cabbage and when getting limp, add all
other ingredients. Cook about 3 minutes. Don’t overcook!
Serve with brown rice. Serves 2.

Any green vegetables can be added to this dish. For best
results, nuke or steam them about 90% done before adding, then
gently stir them into the sukiyaki for the last 3 minutes.

Per serving: kCalories 248, Fat 2.4 g.(8% CFF), Carbohydrate
44.8 g., Protein 4.7 g. Dietary fiber 3 g.

WEREWOLF IN THE WALDORF SALAD

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Kids Misc
Halloween

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lg Apples
1 tb Lemon juice
1/2 c Golden raisins
1/2 c Walnuts — chopped
1 c Diced celery
1/2 c Mayonnaise
1/2 tb Milk
1 t Sugar
1/2 Iceberg lettuce
8 Endive
–or other curly, leafy gree
Alfalfa sprouts — a large han
4 Carrots — peeled
–sliced lengthwise into 2-i
4 Radishes

Recipe by: Creepy Cuisine, Lucy Munroe
Peel, core and dice the apples; toss in a large
bowl with the lemon juice. Add the raisins, nuts and
celery to the apples and toss together. In a small
bowl, mix the mayonnaise, milk and sugar until well
blended. Add the dressing to the other ingredients and
toss. Place 2 or 3 letuce leaves on individual salad
plates and spoon the salad over the lettuce in a
“head” shape. To create the werewolf in your Waldorf,
decorate each salad with pointy endive ears, alfalfa
sprout hair and beard, pointy carrot fangs and
radish-half eyeballs.
Penny Halsey (ATBN65B).

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