2 pkgs. active dry yeast (I use rapid-rise)
1 tsp. salt
5-1/2 to 6 c. bread flour
2 c. warm water
1 Tbsp. honey
1 Tbsp. cornstarch
2-1/2 tsp. water

In large mixing bowl, combine yeast, salt, and 5 cups flour. On low speed,
mix until blended. Add honey and 2 cups of warm water. With flat beater,
mix approximately 2-3 minutes until mixture becomes thick. Change to dough
hook, and continue kneading for approximately 7 minutes, adding remaining
flour in 1/2-cup increments during first 4 minutes of kneading. Place dough
in greased bowl; turn greased side up. Cover and let rise in warm place
until doubled, about 1 hour. Punch down; cover and let rise 15-20 minutes
more.

Divide dough into 16 equal parts. Shape each part into oblong, about 5
inches long. pinch ends to form points. Place on greased baking sheets.
Make slash about 3 inches long and 1/2-inch deep the length of the roll.
Cover and let rise until doubled, 40-60 minutes. Preheat the oven to 375
degrees Fahrenheit.

Mix together cornstarch and 2-1/2 tsp. water; brush gently on rolls. Bake
until rolls are golden brown, about 35-40 minutes. Serve warm.

NOTE: these rolls freeze very well.
Makes: 16 rolls.

Mrs. Cawley’s Persimmon Pudding

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Puddings

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Granulated sugar
2 Eggs
1 cup Brown sugar — packed
2 cups Persimmon pulp
1 cup Milk
1 1/2 cups Soft bread crumbs
1/2 cup Sifted flour
1/2 teaspoon Salt
1 teaspoon Cinnamon
1 teaspoon Vanilla
1 cup Chopped nuts
1 cup Raisins

Combine all ingredients. Bake in a buttered loaf pan till it shrinks
from sides (about 1-1/2 hr at 325).
Serve warm with hard sauce. Batter should be thin, however, if TOO thin
add more bread crumbs or flour.
If you get hard persimmons, put them in a brown paper bag closed
securely and under a bed and they will riped beautifully. Kathy Adams

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Meatless Cholent

Recipe By : Hannah
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Onion — Sliced
1 Teaspoon Garlic — chopped
1 cup or can Beans — soaked
1 cup Barley
1-2 cups Green Giant Harvest fake meat for recipes
1 can Diced tomatoes
2 carrot — sliced
3 potato — cubed
taco seasoning
water
1 tablespoon brown sugar

1. Spray pot with cooking spray or use oil to saute onion. Add garlic when
onion is almost browned.

2. Add remaining ingredients except tomatoes and enough water cover
ingredients plus about 2 to cups more.

3. Bring to boil, lower heat and cook for about an hour.

4. Add the canned tomatoes and position the pot on blech over low flame and
let simmer until shabbos lunch.

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Title: Strawberry Sorbet – Whnp81a
Categories: Desserts, Low-cal
Servings: 6

1 c Water
3/4 c Sugar
2 c Fresh strawberries
1/2 c Orange juice

In a small saucepan, combine water and sugar. Stir over low heat until
sugar dissolves; bring to a boil. Boil gently 5 minutes without stirring;
set aside to cool. Wash strawberries; remove and discard caps. Puree
strawberries in blender or food processor fitted with metal blade. In a
medium bowl, combine pureed strawberries, cooled syrup and orange juice.
Pour into ice-cream canister. Freeze in ice-cream maker according to
manufacturer’s directions. Makes about 1 quart. Per Serving: 90 calories –
0 prot. – 23 g. carb. – 0 fat – 0 chol. – 7 mg. calcium.

WARM BITTERSWEET CHOCOLATE TARTLETS WITH SPICED ALMONDS

Recipe By : COOKING LIVE SHOW #CL8785
Serving Size : 0 Preparation Time :0:00
Categories : New Text Import Cooking Live

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 ounces unsweetened chocolate — chopped
6 tablespoons (3/4 stick) unsalted butter
3 large eggs
1/8 teaspoon salt
1/2 cup granulated sugar
1 tablespoon light corn syrup
2 tablespoons milk
1/2 teaspoon vanilla extract
1 teaspoon cognac or rum
1/3 cup chocolate chips
6 prebaked 4-inch tartlet shells (recipe fol
4 1/2 cups Spiced Almonds (recipe follows)
3 cups Whipped Cream (recipe follows)

Preheat the oven to 325 degrees F.

Melt the chocolate and butter together in a double boiler over
simmering
water, making sure that the water does not touch the bottom of the
pan
holding the chocolate. Whisk until smooth.

In a mixing bowl, whisk together the eggs, salt, and sugar. Add the
corn
syrup and then the milk, vanilla extract, and cognac or rum. Mix
until
smooth. Stir in the melted chocolate mixture.

Divide the chocolate chips among the 6 tartlets, placing them in the
bottom
of each shell. Pour the chocolate mixture over the chocolate chips,
filling
each tartlet.

Bake the tartlets until almost completely set, 20 to 25 minutes.

Serve the tartlets warm with a dollop of the whipped cream and a
sprinkling
of the spiced almonds. Serve extra whipped cream and spiced almonds
on the
side.

The tartlets are best served the day they are baked. They can be
reheated.
Store them at room temperature.

Yield: 6 serving

– – – – – – – – – – – – – – – – – –

2 cups All-purpose flour
4 tsps. baking powder
1 tsp. salt
1/4 cup shortening
1 cup milk

Mix together flour, baking powder and salt. Cut in shortening with
2 knives or a pastry blender, until mixture is the consistency of coarse
cornmeal. Make a well in centre of these ingredients; add liquid slowly.
When all the liquid has been added, stir dough rather vigorously until
it comes free from the sides of the bowl. Turn dough onto lightly floured
board and knead lightly for a few minutes. Roll or pat out to desired
thickness and cut with 2 inch floured biscuit cutter; place on ungreased
baking sheet and bake 12 – 15 minutes at 450 degrees.
Makes 15 – 18 biscuits.

Variations: You can substitute half wholewheat flour and also add
grated cheese and garlic powder.
From: rrepp@iquest.net (R REPP)

TEXAS PITA

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Main dish Mcdougall
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Yellow onion, diced
1/2 c Carrot, peeled and grated
3/4 c Green bell pepper, diced
2 ts Chili powder
1 tb Garlic, crushed
1 t Cilantro, chopped
1/2 ts Thyme
1/2 ts Cumin seed, ground
1/2 ts Sea salt
1/2 ts Black pepper
1 c Whole corn, fresh or frozen
1 c Pinto beans, cooked
5 Whole wheat pita, cut in 1/2
10 Lettuce leaves, chopped
10 Slices tomato, 1/4″ thick

In some water (in a non-stick pan), saute the
vegetables (except corn) and spices over medium heat
for about 5 minutes. Add the corn and cooked beans.
Continue to cook until the beans and corn are hot. Lay
the pita on its side. Add a slice of tomato, 1/2 cup
of the filling and lettuce. Serve hot.

From “Natural Health” magazine, May/June 1993

– – – – – – – – – – – – – – – – – –

Title: Bordelaise Sauce-Steve
Categories: Sauces
Yield: 1 Pt

2 tb Butter or margarine
2 tb All purpose flour
1 tb Minced green onion
1 tb Chopped fresh parsley
1 Bayleaf
1/4 ts Dried thyme
1/8 ts Salt
1/8 ts Coarsley ground
Black pepper
10 1/2 oz Can beef broth, undiluted
3 tb Dry red wine

Melt butter in a heavy saucepan over low heat; add flour, stirring
until smooth. Cook 1 minute, stirring constantly. Stir in next 6
ingredients. Gradually add broth and wine; cook over medium-high
heat, stirring constantly, until thickened and bubbly. Remove bay
leaf. Yields about 1
1/2 cups Walt MM

MMMMM

CANDY BAR/BREAKFAST BAR

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Low-Cal Candies
Ww Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pk Alba or WW Chocolate Drink
2 tb Coffee
1 tb Peanut Butter
2 tb Raisins
2 tb Oatmeal

Mix all together; place on plastic wrap. Shape into a
log. Freeze. Cut in slices. WW exchanges: 1 milk, 1
fruit, 1 bread, 1 protein, 1 fat. Formatted for you by
Joyce Burton….PDPP83A.

– – – – – – – – – – – – – – – – – –

Harissa Sauce #2 (fresh)

Recipe By : John A. Gunterman
Serving Size : 12 Preparation Time :0:10
Categories : Condiments Sauces
Sauces Salsas Gravies Condiments Seasoning

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
20 whole red chili peppers — fresh
4 whole plum tomatoes
2 cloves garlic
1 teaspoon ground cumin
1 teaspoon coriander
4 teaspoons red cayenne pepper — optional
vinegar

remove stem and seeds from peppers.
put everything into blender or Mortar pestle and process till smooth. add
vinegar to reach desired consistancy.

– – – – – – – – – – – – – – – – – –