CRACKED WHEAT-HONEY BREAD

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Breadmaker

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-R.FRANCK [Rob]
-small (Medium — Large)
1/4 c (1/3 cup — 1/2 cup)
-Cracked Wheat
1/4 c (1/3 cup — 1/2 cup)
-Boiling Water
–Pour water over
-cracked wheat — set
-aside. Let cool to
-lukewarm. (Note: about
-as long as it takes to
-do the rest of the
-recipe.)
–To baking pan add:
1 1/2 c (2 cups — 3 cups) Bread
-Flour
3/4 c (1 cup — 1 1/2 cup) Whole
-whead flour
1 t (1 tsp — 1 tsp) Active
-dry yeast
3/4 ts (1 tsp — 1 1/4 tsp) Salt
3/4 c (1 cup — 1 1/2 cup) Warm
-Milk
1 tb (1 1/2 Tbsp — 2 Tbsp) Honey
2 ts (1 Tbsp — 1 Tbsp)
-Vegetable Oil

Add ingredients to baking pan, reserving cracked wheat until last.
Bake on medium temperature; start machine.
Comments: Good! Heavy texture–chewy.
MM by Cathy Svitek

– – – – – – – – – – – – – – – – – –

BOBOLI CRUST

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Pizza Crust
Italian Breads
Nw

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–ED BOSMAN MKPN54A—–
2 1/2 cup BREAD flour
2 sm Cloves garlic — thinly sliced
1/2 teaspoon Salt
2 tablespoon Rosemary*
3/4 teaspoon Active dry yeast
3 tablespoon Bertolli Light olive oil
1 cup Warm water

Preheat oven to 400 degrees. Combine flour, salt, yeast and water in bowl.
Blend well, turn out onto floured surface. Knead well, about 15 minutes.
Place in lightly greased bowl, not buttered, cover with a damp cloth and let
rise for 1-1/2 hours (until doubled in bulk). Turn dough out, punch down and
knead for 5 minutes or so. Return to bowl and let rise until doubled in bulk.
Punch down and turn out on lightly floured board. Roll and press out to about
1/2 inch thickness. This recipe makes about 1-12 inchers-so you can judge
whether to double or reduce the recipe. Rub surface of baking (cookie) sheet
with oil and transfer the dough round to the sheet. Make several indentations
with the point of a knife in the dough and insert garlic slices and rosemary
into indentations.Rub olive oil (pour) onto surface and gently smooth over the
surface. Salt and pepper surface LIGHTLY. Bake 10-12 minutes or until just
golden. Remove from oven and TAKE OUT THE GARLIC SLIVERS! You can now top the
crust, freeze it, eat it the way it is, smille at it (YOU DID IT!) Remember,
when you top it the crust is alread 2/3 baked and will require only enough time
so that the cheeses, etc. are bubbly. Formatted for MM by Norma Wrenn npxr56b

– – – – – – – – – – – – – – – – – –

Title: Creamy Spinach Soup (Lf)
Categories: Low-Fat, Vegan, Soups, Mcdougall, To Try
Yield: 4 servings

1 lg Onion; coarsely chopped
6 c -Water
3 Potatoes; peeled chopped
3 Zucchini; thickly sliced
1 tb Low-sodium soy sauce;
2 c Fresh spinach leaves;
-tightly packed
Pepper; black to taste
1/3 c Enoki mushrooms; trimmed
-optional

——————————–PER SERVING——————————–
123 x *cals
3 x *gm protein
1/8 x *gm fat
27 x *gm carbo
181 x *mg sodium
5 x *gm fiber

Place onion in a large pot with 1/2 cup water. Cook and stir until onion
softens slightly, about 3 minutes. Add remaining 5 cups of water, potatoes,
zucchini, and soy saue. Bring to a boil, reduce heat, cover and simmer for
35 minutes. Add spinach and pepper. Cook for another 2 minutes. Remove
from heat. Puree soup in batches in blender. Return to pan. Add mushrooms
if desired. Heat gently for 5 minutes. Serve hot. Serves 4 to 6.

Author’s Note: Pureed potatoes give this soup a rich taste and texture
with barely a trace of fat.

Source: Vegetarian Times, May 1993 Low Fat, Fabulous and Fit by Mary
McDougall Formatted MM:de

A.ENGLISH [Al Diane] at 21:49 EDT

From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
MMMMM

APPLE-RAISIN SOUP

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Apple juice or cider
2 Lg. cooking apples, peeled
-and cubed (2 cups)
1/4 c Raisins
2 Inches stick cinnamon
1 tb Brown sugar
1 tb Brandy

In 2-quart saucepan combine first 4 ingredients.
Cover, simmer 15 minutes or till apples are tender.
Stir in sugar and brandy. Cover; chill. Remove stick
cinnamon before serving. Makes 3 to 4 servings.

Recipe from: Better Homes and Gardens, Soups Stews
Cookbook copyright 1978 by Meredith Corporation, Des
Moines, Iowa

– – – – – – – – – – – – – – – – – –

GLAZED ORANGE MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Muffins Breads
Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Vegetable Cooking Spray
2 c Unbleached All-Purpose Flour
3/4 c Sugar
2 1/2 ts Baking Powder
1/4 ts Salt
1 lg Orange
1/4 c Milk — or more as needed
1/3 c Butter — melted and cooled
1 lg Egg — lightly beaten
1 t Vanilla Extract
1/4 ts Baking Soda
1/2 c Pecans — coarsely chopped and
-toasted
—–ORANGE GLAZE—–
1 Orange — finely grated zest
-of
1/3 c Fresh Orange Juice
1/3 c Sugar

Preheat the oven to 400øF. Spray 12 muffin cups with
vegetable cooking spray or line with paper liners. In
a large mixing bowl, combine the flour, sugar, baking
powder, and salt. Grate the zest of the orange and
juice it. Add enough milk to the orange juice to
measure 1 cup plus 2 tb and pour it into a second
bowl. Add the butter, egg, vanilla, and baking soda
and whisk until blended. Add the wet ingredients to
the dry and combine with as few strokes as possible.
Fold in the orange zest and pecans.

Spoon the batter into the prepared muffin cups,
filling each one 1/2 to 2/3 full. Bake until golden
and fragrant, 15-20 minutes. Meanwhile, prepare the
orange glaze: In a small pan, bring the orange zest
and juice and sugar to a boil, stirring to dissolve
the sugar. Turn down the heat and let simmer until
thickened, 4-5 minutes. Let cool slightly. The glaze
should be liquidy so that it soaks into the muffins.
Let muffins cool 2-3 minutes, then brush the tops with
the warm glaze, or drip it over them with a spoon.
Serve warm. Sticky and good — real good!

Source: “Dairy Hollow House: Soup Bread,” by
Crescent Dragonwagon Typed by Katherine Smith
Kook-Net: The Shadow Zone IV – Stinson Beach, CA

– – – – – – – – – – – – – – – – – –

BANANA-NUT OATMEAL MUFFINS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

8 oz can walnuts-coarsely crushed
2 c oats
3 c flour
1 TB baking powder
2 ts baking soda
1 ts salt
4 ripe bananas
1 c milk
1 c honey
4 TB melted butter
1 egg

In a small bowl, mix 1/2 cup chopped walnuts and 2
tablespoons oats, set aside. In a large bowl, mix
remaining nuts, oats, flour, baking powder, baking
soda, and salt. In another bowl, mash bandannas (you
should have 2 cups). Beat in milk, honey, melted
butter, and egg until well blended. Stir in banana
mixture into flour, mix until just moistened. Spoon
into muffin cups. Sprinkle with reserved walnut-oat
mixture. Bake 25 to 30 minutes. Immediatly remove
from pans. Makes 12 muffins.

Recipe By :

From: Gerald Edgerton

STIR-FRIED GREENS WITH OYSTER SAUCE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Side dish Thai
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 lb Collard greens
3 tb Vegetable oil
1 tb Garlic, chopped
—–SEASONINGS—–
1 tb Soy sauce
1 tb Bean paste
2 tb Vegetarian oyster sauce
1 tb Cornstarch dissolved in
1/4 c Water
—–GARNISH—–
1 tb Cilantro leaves, chopped

Wash the vegetables. Cut leafy greens into 2″ lengths. Heat the wok
in oil over high heat add the garlic. Stir-fry until it is light
brown, then add the greens seasonings. Stir-fry for 3 to 5 minutes
more. Transfer to a serving dish, sprinkle with the cilantro serve
hot.
VARIATION: In place of the collards, use mustard greens, bok choy or
broccoli.

– – – – – – – – – – – – – – – – – –

Title: Pepperoni Mushroom Pizza
Categories: Main dish, Microwave
Yield: 4 servings

1 1/2 c Cooked rice
1 Egg; beaten
1/2 c Shredded Cheddar cheese
1/2 c Tomato sauce
1/4 ts Basil leaves
1/4 ts Garlic powder
1/4 ts Ground oregano
1 tb Grated Parmesan cheese
1 c Shredded mozzarella cheese
— divided
2 oz Pepperoni, thinly sliced
1/2 c Sliced fresh mushrooms
1 tb Snipped fresh parsley

Combine rice, egg, and Cheddar cheese. Press into greased microproof
12-inch pizza pan or 10-inch pie pan. Cook uncovered on MEDIUM (50%
power) 2 minutes. Combine tomato sauce, basil, garlic powder, and
oregano. Spread over rice crust. Sprinkle with Parmesan cheese. Layer
1/2 cup mozzarella cheese, pepperoni, and mushrooms. Top with remaining
1/2 cup mozzarella cheese and parsley. Cook uncovered on MEDIUM 7
minutes. Let stand 5 minutes.

Each serving provides:
* 303 calories
* 17.7 g. protein
* 17.8 g. fat
* 17.4 g. carbohydrate
* 691 mg. sodium
* 111 mg. cholesterol

Source: MICROCOOKING WITH RICE
Reprinted with permission from The USA Rice Council
Electronic format courtesy of Karen Mintzias

—–

Title: AMARETTO COOKIES
Categories: Italian, Cookies
Yield: 36 cookies

1/2 c Butter
2 tb Molasses
2 Eggs
1 c Almonds, ground toasted
1/2 ts Lemon rind; grated
1 ts Almond extract
1/2 c Amaretto liqueur
2 c Pastry flour, whole wheat

Cream together butter and molasses. Add eggs, ground almonds, lemon
rind and almond extract; mix well. Stir in Amaretto alternately with
flour. Drop by teaspoonsful onto unoiled cookie sheets. Bake at 350
degrees for 12-15 minutes. Cookies will be golden brown when done.

MMMMM

Title: Low Fat Sugar Cookies
Categories: Cookies, Low-cal
Yield: 34 servings

1/3 c Margarine; softened
1/3 c Promise ultra fat free
-spread
Softened
3/4 c Sugar
1 Egg white; whipped
2 ts Vanilla
1 tb Skim milk
2 c Flour
1 ts Baking powder
1/4 ts Salt

Recipe by: Anita A. Matejka Preparation Time: 0:30
Preheat oven at 350. Prepare baking sheets with cooking spray. In a
mixing bowl, combine margarine, spread, sugar, egg white, and vanilla.
In
another mixing bowl, combine flour, baking powder, and salt . Add wet
ingredients with dry ingredients just until moistened. Cover and chill
overnight.
On a heavily floured surface (dough will be sticky that’s why more
flour
is needed), roll dough 1/8″ thickness. Using a 2 1/2 " cutters, cut
dough
into desired shapes. Arrange 1″ apart on prepared baking sheet. Bake
for 15
minutes and lightly browned. If desired, decorate cookies with Powdered
Sugar Icing.

—–