WHOLE WHEAT DILL BREAD

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breadmaker

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-JUDY GARNETT (PJXG05A)
1 pk Yeast — – or 2 1/2 tsp.
2 c Whole wheat bread flour
1 1/3 c White bread flour
1 tb Gluten
1 tb Lecithin granules
1/4 ts Baking soda
1 1/2 ts Salt — – (I use Light Salt)
1/2 Ctn eggbeaters — –
-or one egg – AT ROOM TEMP.
1/4 c -water
3/4 c Non-fat Cottage Cheese
3/4 c Plain Non-Fat Yogurt
3 tb Sugar
3 tb Onion — minced dried
2 tb Whole dill SEED
1 1/2 tb Olive oil — – or butter

Warm together the water; cottage cheese, yogurt, sugar, onion, dill
seed and oil in microwave for about 30 seconds or until warm to the
touch (about 110 deg). Set aside. Place all other ingredients above
into the bread pan in order listed. Add warmed ingredients. Select
white bread setting (other brands of B/M’s may have a whole wheat
setting), but the white bread setting works on the DAK. Set
light/dark setting on side of B/M to 11 o’clock. Press Start. Open
lid after dough has kneaded about 2 mins. Press dough lightly with
fingertip. If wet, sticky dough adheres to your fingertip OR dough is
not forming into one soft ball (NO sticky dough on bottom of pan),
add 1 Tablespoon or more flour until dough is just slightly tacky and
makes one soft ball of dough. Judy Garnett — Hope this does well
for you. I use my elec. knife to slice the bread top to bottom down
the center first. Then place the two cut sides down and slice them
thin. This makes a great sandwich bread or is good toasted with a
little diet margarine spread. Best regards, Judy Garnett 11/07 11:18
am JUDY/NC PJXG05A Formatted by Elaine Radis

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Title: Hummus
Categories: Appetizers
Yield: 6 servings

1 tb Safflower Oil
2 tb Chopped Onion
Clove garlic, Minced
1/4 c Minced Fresh Parsley
1 ts Basil
1/4 ts Ground Coriander
1/4 ts Oregano
1/4 ts Black Pepper
15 oz Can Drained Chick Peas
3 tb Lemon Juice
2 tb Toasted Sesame Seeds
1 ds Cumin

GARNISH: lemon wedges, cherry tomatoes, or fresh parsley sprigs (opt)

In a small skillet, heat oil; saute onion and garlic until onion is
softened. Add seasonings. Stir just long enough to soften parsley. In
food processor, combine rinsed and drained chick peas and lemon
juice; process until smooth. Stir in onion and herb mixture; stir in
sesame seeds. Spoon into serving bowl. Top with garnish if desired.

VARIATIONS: 1. Substitute 15-oz can Great Northern beans for chick
peas. Use only 2 T lemon juice, since this is a moister bean. 2.
Replace chick peas with 1/2 lb firm tofu (1 cup) and 1/2 cup tahini;
use only 1 T lemon juice and add 1 T soy sauce.

MMMMM

Date: Wed, 04 Aug 93 08:03:46 MDT
From: seb1@bighorn.dr.att.com (131010000-BadianS (DR1510)43)

This recipe is from “The Pasta Machine Cookbook” by Donna Rathmell
German. It is excellent! It has a nice tangy flavor from the yogurt.
I’ve included both the hand-crank version ( a manual pasta
machine version) and the extruder version. I’ve used the extruder
version.

PASTA DOUGH

Hand-crank

1 cup durum semolina
1/2 tsp dried oregano or 1.5 tsp fresh oregano
1/2 tsp coarsely ground black pepper
1/4 cup plain nonfat yogurt
1 tbl lemon juice
water, if and as needed to get a nice dough

Extruder

1.25 cups durum semolina
1/2 tsp dried oregano (the fresh tends to get caught in the machine)
1/2 tsp coarsely ground black pepper
3 tbl plain nonfat yogurt
1 tbl lemon juice
water, if and as needed

Mix everything together except the water. If you think it needs a
bit of water to hold together, add a little bit. You have to know
how the dough is supposed to look. I can give no advice for the
hand-crank dough since I don’t make it. I think it should be a bit
moister than the extruder. The extruder dough should be a little
crumbly or it sticks in the die.

SAVAYAR

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Cookies Desserts
Greek

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
SPALDING
2 cups Flour
2 1/4 cups Sugar
6 Eggs — separated
1 teaspoon Vanilla
Sugar for sprinkling

Sif the flour. Beat the egg yolks in bowl with sugar and vanilla until thick
and light. In another bowl, beat whites until stiff but not dry. Add whites
alternately withflour to yolk mixture, folding in gently.

Cover baking sheet with piece of waxed paper. Using a cookie press with wide,
flat opening, squeeze dough onto waxed paper in shaped of fat macaroni–each
cookie should be abt. 1/2″ thick and 2 1/2″ long.
Sprinkle cookies with a little sugar (brush excess from waxed paper or it will
burn during the baking), and bake in preheated 350 F. oven for abt. 15 min.
Cool slightly, then peel off the paper.

NOTE: Watch these carefully, as they bake quickly and the edges may burn.

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Title: Gramma’s Chocolate Cookies
Categories: Cookies
Yield: 1 servings

1 c Brown sugar
1/2 c Butter or margarine
1 Egg
1/2 c Cocoa
1 1/2 c Flour
1/2 ts Baking soda
1/2 c Milk
1 ts Vanilla
1/2 c Chopped walnuts
—-icing—-
1 c Confectioners sugar
2 tb Cocoa
1/2 ts Vanilla
2 tb Butter
Milk

Nothing, absolutely nothing, was as delectable as these cookies that
my grandmother taunted us with.

Preheat oven to 350ø.

In a large bowl, combine brown sugar and butter; mix well. Beat egg
and add to creamed mixture; mix well. Add cocoa and mix.

In a separate bowl, measure flour and baking soda. Add dry
ingredients alternately with milk to egg and cocoa mixture. Stir in
vanilla and chopped nuts. Drop by teaspoonfuls onto a cookie sheet
and bake at 350ø for 10-12 minutes. Remove to wire racks and let cool.

While cookies are baking, make icing by combining all ingredients.
Thin with a little milk if icing is too thick.

When cookies have cooled, frost with chocolate icing.

Yield: 3 dozen. Kathie Janger, Co-author of Knowing Beans About
Coffee, McLean, VA

: Randy Shearer

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Title: Wild Mushroom and Oyster Bisque
Categories: Chatelaine, soups
Yield: 7 cups

15 g dried sliced mushroom; pkg
2 c homogenized milk
250 mL half-and-half cream
1 roasted red pepper; chopped
1 tb butter
2 tb dry vermouth or sherry
1 bay leaf
1/4 ts salt, Tabasco
1 pn nutmeg
32 oz shucked fresh oysters; *see
-note
2 green onions

1. In small dish, cover mushrooms with ½ cup boiling water and soak for 10
mins.

2. In saucepan, heat milk with cream, roasted pepper, butter, vermouth,
bay leaf, salt, tabasco and nutmeg over med-low heat until very hot, but
not simmering, about 5 mins, stirring often. Stir in fresh oysters and
liquid, and mushrooms and liquid. (If using canned oysters, rinse with
cold water, drain and add) Cover and heat until edges of fresh oysters
just start to curl or until canned oysters are just heated through, about 3
mins. Do not boil.

3. Remove bay leaf, sprinkle with green onions and serve.

~~~~~~~~~~~~~~~~~~~~~~~

* Do not drain oysters. Will be about 4 cups. If using canned, use 15oz
canned oysters.

To make ahead. Prepare soup but do not add oysters or their liquid.
Refrigerate for up to 1 day. Just before serving, reheat soup, then stir
in oysters and liquid and heat as above.

Per serving:
210 calories, 11.8g fat
201mg calcium

Source: Chatelaine Jan 97
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LOW-FAT APPLE WALNUT BRAN MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads Low-Cal
Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tb Corn oil
1/2 c Brown sugar
2 Egg whites
2/3 c Skim milk
2/3 c Unsweetened apple sauce
2 ts Cinnamon
1/4 c Chopped walnuts
2/3 c Unbleached flour
3/4 c Wheat bran
1 t Baking soda
1 t Baking powder
1/2 ts Salt
3/4 c Old-fashioned oats

Preheat oven to 350*. Lightly coat muffin pans
with non-stick cooking spray. Cream oil and sugar
together until smooth. Add the egg whites, applesauce,
and skim milk, mix well. In a large bowl, combine
flour, wheat bran, baking powder, baking soda, salt,
cinnamon, oats, and walnuts. Pour the creamed mixture
into the dry ingredients, and stir until smooth. spoon
into the prepared muffin pan. Bake for 22 to 25
minutes or until the muffins are slightly firm to
touch.
Pat Empson 05/21 07:27 am
FOOD AND WINE BB TOPIC: FOOD SOFTWARE TIME:
05/21 7:40 AM

TO: PAT EMPSON (PFXX29A) FROM: PAT EMPSON
(PFXX29A) SUBJECT: MM-MORE APPLES

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GERY’S CHEESECAKE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Desserts Cheese/Eggs
Cheesecakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–LISA CRAWLEY TSPN00B—–
—–FILLING—–
1 pound Cream cheese
1 cup Sugar
5 Eggs
1/4 teaspoon Salt
1 1/2 teaspoon Vanilla
—–TOPPING—–
1 pint Sour cream
1/2 cup Sugar
1 teaspoon Vanilla
Sweetened berries optional
—–CRUST—–
1 Graham cracker-deep-dish

Filling: Combine cheese and sugar and mix thoroughly.
Add eggs one at a time, beating after each addition.

Beat in salt and vanilla. Turn into prepared graham cracker crust. Bake 1 hour
in preheated 325 oven.

Topping: Combine sour cream, sugar and vanilla. Spread over top of cream
cheese mixture. Return to oven for 5 minutes. Remove and place to chill.

Serve plain or with berries. Makes one deep-dish pie. I have doubled this and
placed in a 11 x 8. Works beautifully. (Prepare crust by using boxed crushed
graham cracker crumbs mixed with butter and press into dish) FROM: GERY
DORONY, cousin to Lisa Crawley TSPN00B. NOTE: YIELD=1 deep dish plus a couple
individual custard cups or it WILL overflow, ASK ROBBIE!

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CAULIFLOWER-BROCCOLI “CHEESE” BAKE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 md Cauliflower, cut to florets
1 bn Broccoli, cut into florets
1 md Carrot, sliced thinly
2 tb Oil
3 ea Garlic cloves, diced
2 ea Onions, sliced
3 tb Tamari
1/2 ts Salt
1/2 ts Garlic powder
3 c Cheesy gravy
1 tb Nutritional yeast
1 t Paprika

Heat oil in large skillet, add the vegetables saute
for 7 minutes. Add tamari, salt garlic powder.
Cook for another 3 minutes.

Preheat oven to 400F. In an 8 X 12 inch casserole
dish, place alternating layers of gravy saute
mixture, finishing with a layer of gravy. Sprinkle
with nutritional yeast paprika. Bake for 30 minutes.

“The Cookbook for People Who Love Animals”

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Title: GRANNY SMITH APPLE-ONION SOUP WITH CELERY ROO
Categories: Soups
Yield: 10 Servings

2 md Onions, coarsely chopped
2 lg Red potatoes, diced (skin
-optional)
3 Granny Smith apples, peeled,
-cored and chopped
1 md Celery root, peeled and
-diced
2 tb Vegetable oil
1 ga Chicken stock
Salt and pepper
Chopped chives for garnish
– (optional)

In a large pot, saute onions, potatoes, apples, and
celery root in the oil. When the onions are soft, add
the chicken stock. Bring to a boil, then lower to a
simmer and cook for about 40 minutes, until all the
vegetables are very soft. Force through a sieve for
puree in a blender. Return to pot and reheat. Add salt
and pepper to taste. Serve garnished with chopped
chives if desired.

Serves 10

From the cookbook “Apples” by Robert Berkley

AR/93

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