QUICK FRUIT CHUTNEY

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Condiments Holiday

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-ELAINE RADIS BGMB90B
-MAKES 1 CUP
1 tb Canola oil
1/4 c Onion — chopped
1/4 c Sugar
2 tb Cider vinegar — or white
1 lg Pear — or apple, seeded,
-cored and diced — about 1 c
2 tb Raisins
2 ts Whole mustard seed
1 Knob preserved stem ginger
-finely diced
1/4 ts Hot red pepper flakes
pn Salt

Heat the oil in a small saucepan and spften the
oniuon, stirring. Add the sugar and vinegar and cook
until the sugar dissolves and makes a syrup. While the
liquid is still hot, stir in thediced pear and the
remanining ingredients. Taste carefully for the
blanace of sseasonings. Serve at room temperature.

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Title: Tuna Vegetable Pasta Salad
Categories: Seafood
Yield: 1 servings

1/2 lb rotini
1 cn tuna
2 c cucumbers, thinly sliced
1 tomato, chopped
1/2 c celery
1/4 c green pepper
1/4 c green onins
1 c italian dressing
1/4 c mayo
1 tb mustard
1 ts dill
1 ts salt
1/8 ts pepper

Prepare rotini. Drain. In large bowl combine pasta, tuna and veggies.
In small bowl combine dressing, mayo, mustard and spices. Add to salad
mixture. Toss to coat. Chill and serve.

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Title: MACADAMIA, RASPBERRY, WHITE CHOCOLATE COOKIES
Categories: Cookies
Yield: 1 servings

-Bettie Cooper, VGXB82A
1/3 c Butter
1/3 c Brown sugar, packed
1/3 c Sugar
1 Egg
1 ts Vanilla
1 1/2 c Flour
1 ts Baking soda
8 oz White chocolate chips
– or chopped white chocolate
1 c Macadamia nuts, chopped

DESCRIPTION: These tasty drop cookies are a jumble of
macadamias, white chocolate and raspberry jam.

Cream butter and sugars. Add egg and beat in. Add
vanilla and raspberry jam. Mix well. Mix together
flour and baking soda. Gradually add flour mixture to
batter. Stir in nuts and chips. Drop by rounded
teaspoonfuls onto lightly greased cookie sheets, about
2″ apart. Bake at 350 degrees for 8-10 minutes. Don’t
overbake. Cool on racks. Posted by Bettie cooper 1-93.
TERRY’S NOTES: These freeze well. Freeze on sheets
until solid then transfer to zip-lock bags. I’ve made
with semisweet chocolate chips, and, though not as
pretty, are just fine! Formatted by Theresa Grant,
HWWK11b.

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ROMAINE SALAD

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Salads Italian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Head romaine lettuce
5 tablespoon Olive oil
1 lg Tomato — peeled cut
1 tablespoon Lemon juice
Into wedges
Salt pepper to taste
Dressing:

(54 min left), (H)elp, More? 1 ts Dill–optional Discarding dark green
outer leaves, wash, dry, then chop lettuce.

Toss lettuce and tomato wedges with dressing serve.

Dressing: Combine oil, lemon juice, salt, pepper and dill and shake
vigorously until well blended.

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Title: ORANGENPLAETZCHEN FROM BRIGITTE SEALING
Categories: Cookies
Yield: 1 servings

8 tb Butter (1 stick)soft
1/2 c Light Brown Sugar
2 tb Orange Peel Grated
1/4 ts Salt
1 Egg
1 oz Semisweet Chocolate,very
Finely chopped
1 3/4 c Flour
Glaze:
1 1/2 c Powdered sugar
2 tb Orange Juice
4 tb Lemon Juice

Cream butter, sugar, orange peel, and salt in the
mixer at high speed for 1 to 2 minutes, untill light
and fluffy. Add the egg and beat 1 minute more at
medium speed. Add the chocolate and the flour and beat
at low speed just enough to combine. Divide the dough,
flatten each half into a 6-inch circle, wrap in
plastic wrap and chill for at least 2 hours or, better
yet, overnight. When ready to proceed, preheat oven to
375 F. Roll out each circle of dough, one at a time,
between sheets of lightly flowered waxed paper until
scant 1/4 inch thick, sprinkle with flour once during
rolling. Carefully pel off the top piece of paper and,
using 2 1/2 inch round cutters, cut the dough-still on
the bottom sheet of wax paper- into rounds but do not
lift from paper. Slide the paper of dough on a
cookiesheet and set in the freezer for 5 minutes. Than
use small spatula to remove the cookies and space 1
inch apart on a lightly greased baking sheet. Bake the
cookies in the middle of the oven for 8-10 minutes, or
until lightly browned on the edges. Transfer at once
to wire racks. For the glaze: whisk the powdered sugar
with the juices until smooth. Using pasrty brush,
brush the glaze on the still warm cookies. As soon as
glaze is hard you can store them with waxpaper between
the layers in airtight containers.

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CANTALOUPE SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Ripe small cantaloupes *
6 oz Orange juice concentrate
1 c Honey **
1/2 t Cinnamon (more to taste)
1 c Whipping cream
1/2 c Calvados
Mint sprigs (garnish)

*Note: Cantaloupes should be peeled, seeded, and cut into 1-inch chunks.
** Amount of honey may be decreased if cantaloupes are very sweet.
Puree cantaloupe in blender or processor until smooth. Stir in remaining
ingredients except mint and mix well. Chill thoroughly. Serve in chilled
stemmed glasses or glass bowls and garnish with mint sprigs.
Makes 8 to 10 servings.

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Favas With Tiny Pasta

Recipe By : Lose Weight Naturally Cookbook
Serving Size : 4 Preparation Time :2:08
Categories : Beans/Peas Low Fat
Vegetarian Eat-Lf Mailing List

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Med Carrots — thinly sliced
2 C Fava Beans — cooked
1 C Pasta — tiny
1/4 C Chives — snipped
3 Tbsp Red Wine Vinegar
1 Tsp Basil — dried
1/2 Tsp Dry Mustard
1 Tsp Oil

Adapted to low fat from original recipe

Blanch carrots in boiling water for 3 min., drain. In a lg. bowl, place
carrots, drained favas, pasta and chives.

In a cup, whisk vinegar, oil, basil and mustard. Pour over salad. Toss well.

Refrigerate. Marinate at least 2 hrs. before serving. Serve at room
temperature.

Entered into MasterCook II and tested for you by Reggie Dwork
reggie@reggie.com

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NOTES : Cal 174.2
Fat 2.1g
Carbs 32.5g
Dietary Fiber 4.7g
Protein 7.2g
Sodium 48mg
CFF 10.6%

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

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