THE GREAT GLUTEN TURKEY, PART ONE

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 lb Whole wheat flour
-made into gluten
-use approx 14
-cups water or 8
-cups vital wheat
-gluten flour 6
-cups water
1/3 c Light yeast flavoring
-1/2 cup if using vital
-wheat gluten
1 Yard cheese cloth
2/3 c Light yeast flavoring
-see recipe
1 ga Water
1/3 c Margarine
1/3 c White wine
2 Round circles chinese bean
-curd sheet (yuba) or enough
-smaller squares to cover
-“turkey” in 2 – 3 layers
8 c Stuffing of choice
-see recipe
—— Light Yeast Flavoring
1 c Yeast flakes
1 tb Salt
1/2 ts Ginger
1/2 ts Turmeric
1 t Black pepper
1 t Marjoram
1 t Tarragon
1 t Paprika
1 t Rosemary
2 ts Sage
2 ts Celery seed
2 ts Thyme
2 ts Garlic powder
2 ts Onion powder
—- Great Glutten Dressing
2 tb Margarine
1 Large onion, chopped
2 Stalks celery, chopped
6 oz Mushrooms, sliced
1 1/2 lb Bread crumbs
1 1/2 ts Sage
1 1/2 ts Marjoram
1 1/2 ts Thyme
1 t Salt
1 c Stock
—– Gravey For “Turkey”
2 ts Margarine
2 1/2 tb Flour
1 c Reserved gluten stock
-from “turkey” recipe
1 tb White wine
Several dashes soy sauce
1 tb Light Yeast Flovoring
-see recipe, optional

The yuba must be soaked and reconstituted to a soft,
pliable texture before using. It is best to put
individual sheets between wet towels until they turn
soft and white in color. They are then ready to use.
Using either wheat flour or vital wheat gluten flour,
make gluten according to the recipe. Roll it out into
a rectangle approximately 15 inches long and 8 to 10
inches wide. Sprinkle with 1/3 cup yeast flavoring
(unless you’ve added it in with your vital wheat
gluten). Roll it up lengthwise. Spread out the
cheesecloth and place the glutten roll in the middle.
Wrap the sides of the cloth around the glutten roll
first, then tie the ends together. It should be
wrapped fairly loosely so that the gluten can expand a
little while cooking but not so loose that it expands
too much and becomes too soft and spongy in texture.
Place the roll in a large pot. Pour over it the gallon
of water and the remaining 2/3 cup yeast flavoring.
Cover bring to a boil, turn down the heat and simmer
for 1 1/2 hours. This process can be done up to two
days before serving. Prepare the stuffing of your
choice. Remove the gluten roll from the stock, saving
the stock for gravy. Untie and remove the cheesecloth.
Unroll the “turkey” and fill it with the stuffing, or
mound the stuffing on a large greased baking sheet and
place the gluten around it. Place the stuffed gluten
on a large greased baking sheet. Reconstitute the yuba
as mentioned before, by soaking for 5 minutes in water
in a flat, shallow dish or between layors of wet
towels. It will turn white and be pliable but will
still be fragile. Cover the “turkey” with two to
three layers of yuba. Melt the margarine and brush
the entire “turkey” with some of it. Pour the wine
into the remaining margarine: this will be used for
basting while baking. If desired, 2 tablespoons of
the yeast flavoring can be added to the margarine-wine
mixture to give it an even more authentic flavor.
continued, see part two

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For all the experts on this list, Please give us your recommendations on
how much one cup of flour should weigh for bread baking!

I know that by weighing flour, as opposed to measuring it, that I can
achieve more consistent results in my bread machine. It is also easier to
weigh flour than it is to “sprinkle” the flour into a cup.

My dilemna is that I have seen widely varying weights for one cup of flour.
I also know that all flours do not weigh the same, ie, one cup of bread
flour does not weigh the same as one cup of rye.

Weight of flour PER CUP:

4 3/8 ounces or 125 grams all-purpose flour (USDA)
4 5/8 ounces or 130 grams all-purpose flour (Gold Medal)

4 1/4 ounces or 120 grams whole wheat flour (USDA)
4 1/2 ounces or 128 grams whole wheat flour (Gold Medal)

4 1/2 ounces or 127 grams bread flour (USDA)
4 3/4 ounces or 135 grams bread flour (Gold Medal)

3 5/8 ounces or 102 grams rye flour (USDA)

King Arthur says ALL flour types weigh 4 oz (113 grams) per cup.

This variance ranges from as little as one tablespoon up to 8 tablespoons
per cup of flour! Now, that is a lot of difference!

In my own weighing, I have found that one cup of flour for me is usually
within the range of the USDA and Gold Medal numbers, but I can make a cup
weigh almost anything I want. 🙂

I cannot believe the King Arthur number of only 4 ounces per cup of flour.
I am finding that I typically need to reduce the water in my bread by 1-2
tablespoons using the heavier cups of flour. If I used the KA 4 oz., I’d
have mud, not dough. And, in the case of a rye loaf, it would be much too
dry.

Title: Tempeh Stuffed Peppers
Categories: Vegetarian, Vegan
Yield: 4 servings

1 tb Olive or toasted sesame oil
2 c Onion
2 Cloves minced garlic
2 c Fresh tomatoes, chopped
1 sm Tomato, pureed to yield 1/2
-cup
1/2 c Sauerkraut
4 md Red or greeen bell peppers
12 oz Soy or 3-5 grain tempeh,
-grated
2 tb Dark barley or red miso, or
-tamari or shoyu
1/4 c Whole grain bread crumbs,
-cracker crumbs, or rolled
-oats
1/4 c Cooked beans (black, pinto,
-azuki, anazazi, or kidney)
2 tb Dried onion flakes
2 ts Dried garlic flakes OR
-1-2 cloves garlic, minced
-finely
1 ts Dried oregano or basil
1/2 ts Thyme or marjoram

Saute onion briefly in oil in a large, heavy, oven-prof 4 quart pot.
Ad garlic if desiredl Add chopped tomaoto and tomato puree. Add
sauerkraut. Stir, cover then simmer on low heat 5-10 minutes.

Cut the cap off the vell peppers. Scoop out the insides, and discard
the seeds.

In a mixing bowl, combine filling ingredients including tempeh, miso,
bread crumbs, cooked beans, and seasonings. Mix with your hands
briefly to distribute herbs and spices evenly. Diide filling into 4
balls, then stuff into each of the bell peppers.

Preheat oven to 350 degrees. Place bell peppers, upright, in the pot
with the sauce. Cover and let simmer on top of the stove for 10
minutes.

Transfer the pot to the oven. Bake for 30 minutes. Remove lid and bake
another 20-15 minutes.

Serve piping hot in bowls, topped with sauce. Accompany with whole
grain bread or tortillas and salad.

Variation: in place of fresh tomato and tomato puree, use 2 cups
finely grated carrot or minced winter squash, then add 1 cup of water
or soup stock.

Per serving: 352 cal, 12 g fat From _Vegetarian Journal_, Vegetarian
Resource Group, May-June 1993 DEEANNE at 14:52 EDT

MMMMM

Title: MEAT DUMPLINGS POACHED OR POT-STICKER STYLE
Categories: Chinese, Pork, Beef
Yield: 50 servings

1 lb Ground or very finely
-chopped pork or beef or 1/2
– 1/2
Or 1/2 pork 1/2 raw shrimp
Marinade:
6 tb Sesame oil
2 ts Sugar
3/4 ts Salt
1/4 ts Pepper
1 lb Cabbage (napa or Chinese,
-preferred) or mix with bok
-choy,
Celery, carrot, etc.
1 ts Salt
1/3 lb Chopped green onions (use
-whole onion w/o roots)
Skin:
3 c Flour
3/4 c Cold water
1/2 c Flour to prevent sticking
-during kneading.
10 c Boiling liquid (water or
-stock optional)

Filling: Chop the “meat” well and mix well with the
marinade.

Then chop the cabbage or veggie (s) fine and mix with 1
t. salt and let sit for 10 minutes; Squeeze out the
excess water. Mix the veggie with the meat and green
onions and mix well by hand.

Skins: In a bowl, add water to the flour and knead
into a smooth dough; let it stand for ten minutes.
Then roll the dough into a long baton-like roll and
cut into 50 pieces. (I just divide in 1/2 1/2 1/2
etc and am satisfied with four dozen. At the end I can
eyeball 3 equal parts pretty accurately.)

Use a rolling pin to roll each piece into a thin
circle.

Place 1 portion (50 th or 48th) of filling in the
center of a dough circle. Fold the circle in half and
moisten the edges with water. Use index finger and
thumb to bring the sides together.

Pleat the open edge together (into a semi-circle –
sorta) keeping the other edge smooth. The smooth edge
will yield to the length of the pleated edge. Pinch
the pleats together to seal. Repeat for all dumplings.

Boil 10 cups water or stock or mixture and add
dumplings; stir to prevent from sticking together.
Return to a boil, turn heat low and cook for six
minutes. Remove. Serve with dipping sauces.

I like to give each diner a small dipping bowl and
provide Soy, Shao Hsing, Rice Vinegar, Sesame Oil, Hot
Sesame oil, Finely chopped or grated Garlic, Ginger,
Bean paste, Hot bean paste, Black Bean paste, Peanut
paste as makings for each to mix their dip to their
liking.

YOU CAN CHEAT and buy ready made “gyoza” skins at most
Chinese markets. If you are not too dexterous, get a
dumpling press and you can stuff, fold, pleat, etc
rapidly. Get more presses if you’ve a helper or two.
Mine were under $2.00 if I remember. These are the
same as you use for pierogi, etc.

You can freeze these but wrap with separate partitions
(I was successful rolling them in saran. I’d wrap one,
roll, wrap one, roll, etc. When frozen and then
cooked, as liquid returns to boil, lower and poach for
10 minutes. If they are going to be pot- stickers
(next recipe) you can also steam them or poach in low
liquid without covering.

FROM:FRED PETERS

—–

Cole Slaw

Recipe By : Quick and Healthy II
Serving Size : 8 Preparation Time :0:05
Categories : Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 tablespoons light mayonnaise
3 tablespoons nonfat plain yogurt
2 teaspoons cider vinegar
1 tablespoon sugar
1/4 teaspoon paprika
1/8 teaspoon pepper
1/8 teaspoon salt
5 cups cabbage — * see note

*Use packaged coleslaw mix found in produce section with precut salad greens
or finely shred head of cabbage.
1. Make dressing by mixing the mayonnaise, yogurt, vinegar, sugar, paprika,
pepper and salt.
2. Add to cabbage and stir until well conbined.

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BLUEBERRY SAUSAGE BREAKFAST TREAT

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 lb Sausage, pork
2 c Flour
1 t Baking powder
1/2 ts Baking soda
1/2 c Butter
1/2 c Sugar
1/4 c Sugar, brown
2 Eggs
8 oz Sour cream
1 c Blueberries
1/2 c Pecans, chopped

Day before: Cook sausage and drain well. Stir
together flour, baking powder, and baking soda. In
large mixing bowl, beat butter until fluffy. Add
sugars and beat until well-blended. Add eggs, one at a
time, beating well after each. Alternate adding flour
mixture and sour cream to creamed ingredients; mix
well. Fold in sausage and berries. Pour batter into
ungreased 13“x9”x2″ baking pan. Sprinkle pecans on
top. Refrigerate overnight.

Preheat oven to 350. Bake 35-40 minutes, until done.
Cool on wire rack.

Sylvia’s notes: With two young kids, I didn’t want to
use chopped nuts, so I sprinkled raw oats on top.
Then, I didn’t have a 13“x9″ pan, so used two
8”x3-3/4″ pans. And my oven was broken so I used my
toaster oven and baked one pan 35 minutes at 350. The
batter is so thick it’s very hard to work with; I need
to add more liquid next time. It’s also too rich to
bake easily, think I’ll replace some sour cream with
water or milk.

MM by Sylvia Steiger (THE.STEIGERS on GEnie,
71511,2253 on CI$, GT Cookbook echo moderator at
net/node 004/004)

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Title: Swedish Meatballs
Categories: Main dish, Meats, Christmas
Yield: 4 servings

2 c Soft bread crumbs
2/3 c Milk
1/2 c Minced onion
4 T Butter
1 1/2 lb Ground beef or veal
3 ea Eggs, slightly beaten
2 t Salt
1/2 t Pepper
1 t Nutmeg
1 t Paprika
1 T Concentrated meat extract
3 T Flour
1 c Water
1 c Sour cream
2 T Minced parsley

Soak bread crumbs in milk until softened. Add onion to 1 Tbsp butter
in small saucepan and cook slowly 3 minutes. Mix softened bread,
cooked onion and meat. Add eggs, salt, pepper, nutmeg and paprika.
Mix thoroughly until very smooth and light. Shape meat into small
balls, dusting the hands with flour while shaping the balls. Melt
remaining 3 Tbsp butter in large frying pan. Add meat balls and fry
until golden brown all over. Remove from pan and add meat wxtract and
3 Tbsp flour. Stir untl well blended. Add water, and a few grains of
pepper. Cook, stirring constantly until thickened. Reduce heat very
low and cook 5 minutes. Stir in sour cream, a rounded tablespoon at a
time, stirring until thoroughly blended after each addition of sour
cream. Return meat balls to gravy, cover pan and simer very gently 10
minutes. Serve in deep casserole. Sprinkle with minced parsley.
Yield: 70 to 80 meat balls.

MMMMM

Coffee-Almond Tortoni

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Desserts Italian
Freezer

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Whipping cream
1/2 cup Sugar — divided
1 teaspoon Vanilla extract
1/4 teaspoon Almond extract
2 Egg whites
1/4 cup Almonds; finely chopped — toasted
1/4 cup Flaked coconut — toasted
1 teaspoon Instant coffee granules

Combine whipping cream, 1/4 cup sugar, and flavorings in a medium mixing bowl;
beat at high speed until soft peaks form. Beat egg whites (at room temperature)
at high speed of electric mixer just until foamy.
Gradually add remaining 1/4 cup sugar, 1 Tbl at a time, beating until soft
peaks form. Fold in whipped cream mixture, 2 Tbl almonds, and 2 Tbl coconut;
spoon half of mixture into 8 muffin cups lined with foil liners. Stir coffee
granules into remaining half of tortoni mixture; spoon over whipped cream
mixture in muffin cups. Sprinkle with remaining 2 Tbl almonds and 2 Tbl
coconut. Cover tightly, and freeze for 8 hours.
Remove frozen tortoni from muffin pans, and place in a zip-top heavy-duty
plastic bag. Remove from freezer 15 minutes before serving. Makes 8.

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Sugared Cranberry Trail Mix

Recipe By : The Creative Christmas Kitchen Serving Size : 10 Preparat
Serving Size : 10 Preparation Time :0:00
Categories : Holiday

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Cup almonds, whole
2 Cups pretzels
1 Cup dried cranberries
1 egg white
1/2 Cup sugar
1/2 Tsp ground cinnamon
1/2 Tsp salt

Preheat oven to 350 degrees. Spread almonds evenly on an ungreased
baking sheet. Bake 7 – 8 minutes or until nuts are slightly darker in
color.
Cool completely.
Reduce oven temperature to 225 degrees. In a large bowl, combine
almonds, pretzels, and cranberries. In a small bowl, beat egg white
till foamy.
Pour over pretzel mixture; toss until well coated. In another small
bowl, combine remaining ingredients. Sprinkle over pretzel mixture; toss
until well coated. Spread evenly on a greased baking sheet. Bake 1
hour, stirring every 15 minutes. Cool completely on pan. Store in an
airtight container.

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Title: Dairyland Whippersmackers
Categories: Cookies
Yield: 1 servings

1/2 c Shortening
3/4 c Butter
3 oz Cream cheese
2 c Granulated sugar
3/4 c Brown sugar
5 Eggs
1/4 c Sour cream
1/4 c Ricotta cheese
1/4 c Small curd cottage cheese
5 1/2 c All-purpose flour
2 ts Baking powder
1 ts Baking soda
3/4 ts Salt
1/4 c Milk
3/4 c Buttermilk
1/2 c Heavy whipping cream
1/4 Sweetened condensed milk; *
-see
1 ts Vanilla
12 oz Chocolate chips
1 c Walnuts; chopped
1 1/2 c Raisins
(simmered and drained)
2 pk Peanut butter chips
(10 oz each)
1 c Coconut
12 oz Chocolate chunks

This recipe took First Place in the Dairyland Bake-Off here.

Cream shortening, butter and cream cheese. Add both sugars, and beat
well. Add eggs, sour cream, ricotta and cottage cheese, and beat well. Add
flour, baking powder, baking soda and salt, alternating with milk,
buttermilk, whipping cream,condensed milk and vanilla. Stir in chocolate
chips, walnuts, raisins, peanut butter chips, coconut and chocolate
chunks. Drop by heaping teaspoonsful onto a lightly greased cookie sheet
2″ apart. Bake at 350 degrees for 12 minutes. Wis/Gramma * NOTE from
Jo–Don’t know if this should be 1/4 cup of sweetened condensed milk or 14
oz can of the milk.

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