Crockpot Porridge

Recipe By : PARENTING Magazine – 11/95
Serving Size : 4 Preparation Time :0:00
Categories : Breakfasts Crockpot

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup cracked wheat
3/4 cup rolled oats — NOT instant or quick
3 cups water
1/2 cup raisins
1/4 cup wheat germ
1/2 cup apple — grated
1/4 teaspoon cinnamon
milk
honey

In a slow-cooker, combine the cracked wheat, oats, water, raisins, wheat germ,
apple and cinnamon.

Turn to the lowest setting and cook the porridge overnight.

Spoon into serving bowls, and serve with milk and honey.

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Pasta And Bean Soup

Recipe By : The New Basics Cookbook
Serving Size : 12 Preparation Time :0:00
Categories : Beans To/From Eat-L
Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound dried beans — (pinto, great
— northern, etc.)
1/2 cup olive oil
1 1/2 cup chopped onions
3 tablespoons minced garlic
1 teaspoon dried oregano
1 teaspoon dried basil
3 bay leaves
1 can tomato paste — (6 ounces)
1 can tomato puree — (28 ounces)
10 cups water
salt and freshly ground black pepper — to taste
1 cup orzo or other small pasta
3/4 cups chopped fresh italian (flat-leaf) parsley
freshly grated parmesan cheese — for garnish

1. Cover the beans with cold water and soak overnight. 2. Heat the olive oil
in a large soup pot. Add the onions, garlic, oregano, basil, and bay leaves.
Cook over low heat, stirring occasionally, until the onions and garlic are soft
and translucent, 10 to 15 minutes. 3. Add the tomato paste and tomato puree,
and cook another 5 minutes. 4. Stir in the water, cover partially, and cook
over medium heat for 20 minutes. 5. Drain the beans and add them to the kettle
with salt and pepper to taste. Reduce the heat, cover, and simmer until the
beans are tender, about 1 1/2 hours. 6. Add the orzo and continue to simmer
until the pasta is tender,another 10 minutes. Stir in the parsley. If the sou
p
seems too thick, thin it with a little water. 7. Ladle into soup bowls and
serve garnished with Parmesan cheese.

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Title: YULETIDE GINGER COOKIES
Categories: Cookies
Servings: 42

3/4 c Firmly packed brown sugar
1/2 c Light corn syrup
1/2 c Margarine, softened
2 Egg whites, slightly beaten
3 c QUAKER Oat Bran Hot Cereal,
-uncooked
3/4 c All-purpose flour
2 t Ground ginger
1 t Baking soda
1 t Ground cinnamon
1/4 c Red or green sugar crystals

Heat oven to 350’F. Beat brown sugar, corn syrup and margarine in large
bowl until fluffy. Blend in egg whites. Gradually add combined oat bran,
flour, ginger, baking soda and cinnamon; mix well. Shape into 1″ balls;
roll in colored sugar crystals to coat. Place 2″ apart on ungreased cookie
sheet. Gently press balls into 2″ circles. Bake 11-13 minutes or until
light golden brown. Cool 2 minutes on cookie sheet; remove to wire rack.
Cool completely. Store tightly covered.

Makes about 3 1/2 dozen cookies.

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WHEAT GERM BREAD

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Water
1 1/2 Egg Beaters
1 1/2 tb Apple Juice,Bottled Or Can
3 tb Maple Sugar
1/3 ts Salt
1/3 ts Cinnamon,Ground
1/4 ts Nutmeg,Ground
1 1/2 tb Gluten
1/3 c Wheat Germ,Crude
3 c Whole-Wheat Flour
2 ts Yeast

NOTES : 112 cal oz D. German IV – Page 26

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MUSHROOM GRAVY

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vegetables Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Mushrooms — sliced thin
1 tb Oil, natural — *
1 3/4 c -Water
1/3 c Flour — whole wheat,kamat,
-spelt, millet or quinoa
-up to 1/2 cup
2 tb Tamari soy sauce
2 tb -OR- dark miso
-up to 3 Tbsp
1 t Vegetable broth powder
-up to 2 tsp
-OR- 1-2 veg bouillon cubes
Sea kelp — several dashes
—–OPTIONAL—–
Sea salt — to taste

*To eliminate oil from this recipe, saute the mushrooms in the tamari or a
bit of the water instead. Saute the mushrooms in the oil. Add the flour and
constantly over medium-low heat for 1-2 minutes to brown the flour for more
flavour. Add the remaining ingredients and stir with a wine whisk until the
sauce is very well mixed and there are no lumps. Stir constantly over
medium heat until very hot. Reduce heat and cook on the lowest setting for
10-15 minutes until the sauce is thickened. Stir occasionally while
simmering. Serve over hot vegetables, burgers, balls or whole grains and
enjoy! MAKES: 2 1/2 CUPS

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SQUASH SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Appetizers
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 ea Butternut, buttercup or
— acorn squash
1 tb Oil
1 ea Onion, chopped
1 t Ginger, grated
2 ea Apples, peeled chopped
2 1/2 c Vegetable stock
1/2 ts Dried thyme leaves
Salt pepper
2 tb Parsley, chopped

Pierce squash in several places with sharp knife. Microwave at high
(100% power) for 3 minutes to soften peel. Peel and chop 3 cups
squash.
In medium saucepan, melt butter over medium heat. Add onion and
ginger. Cook until softened, about 5 minutes, stirring constantly.
Add chopped squash, apples, stock and thyme. Bring to boil, reduce
heat, cover and simmer until squash is tender, about 20 minutes.
Remove from heat and puree in batches in food processor or blender
until smooth. Season to taste with salt and pepper. Serve hot.
Garnish each serving with chopped parsley.
(Or cover and refrigerate until well chilled. Season to taste with
salt and pepper. Garnish with parsley.)

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Title: Pannekoeken (Dutch Pancakes)
Categories: Main dish
Yield: 1 recipe

500 gr wheat flour
1 l milk
4 medium eggs
1 tsp salt
1 tblsp oil
1 tsp sugar

It can be hand mixed or put in a blender. For a blender, combine all
ingredients and blend. Hand method: Put flour in a bowl, make a
little hole in the middle. Pour in some milk in the hole and start
stirring. gradually pour in all milk, making a smooth batter. mix in
the eggs, one by one, add salt, sugar and oil and mix again until the
batter is smooth and not lumpy. The pancakes should be baked in a
large wide frying pan (a french crepe pan is ok too) preferably in
butter (or oil, if you don’t like cholesterol). The butter should be
very hot. Pour in some batter (about 2 or 3 tabelspoons) and bake.
Turn the pancake when the upper surface is dry and bake the reverse
side for approx. the same amount of time.

You can use anythind you like as a filling, use your imagination.
Savoury pizzatype fillings are nice and can be put on top of the
pancake after it’s baked.

Classic fillings are bacon and syrup pancakes and apple pancakes.
For the baconpancakes you have to fry the bacon first and then pour
over the batter. They are served with dutch syrup, which has a
thicker consistancy than american syrup. Here in Australia they sell
cane molasses, and that tastes almost the same as dutch pancake syrup.

Apple pancakes the same : first bake some fine chunks of apple and
pour over the batter. These pancakes are great with applesyrup, but
I’m not sure that’t available in the States. Normal syrup or sugar
and cinnamon will do as well I reckon.

My favourite is a pancake with bacon and salami and syrup, but I think
that’s an acquired taste.

From: nmegna28@ursa.calvin.edu (Nancy Megna)

Source: Good Houskeepong Cookbook

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Spicy Potato Salad

Recipe By : Tampa Bay Online
Serving Size : 1 Preparation Time :0:00
Categories : Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds new potatoes — cut into
— bite-size chunks
1 package (3-ounce) Tabasco crab boil
2 tablespoons mayonnaise
1 tablespoon milk
1/2 teaspoon salt
1/2 teaspoon Tabasco pepper sauce
2 celery stalks — sliced
1 red bell
pepper — cut in thin strips

In a 5-quart saucepan over high heat, heat potatoes, Tabasco
crab boil and 10 cups of water to boiling. Reduce heat to low; cover and simmer
15 minutes or until potatoes are tender. Drain. Cool slightly. In a large bowl
combine mayonnaise, milk, salt, and Tabasco sauce. Add cooked potatoes, celery
and red pepper, toss to mix well. Makes 6 servings. Formatted by Susan Wolfe

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Title: GARLIC SAUCE
Categories: Sauces
Yield: 1 recipe

1/2 c ;Water
1/2 c White vinegar
1/2 c Sugar
1 ts Chili paste
2 ts Garlic, finely chopped
1/2 ts Salt

Combine all the ingredients in a stainless steel pot. Boil slowly
until the mixture is reduced by half. Cool let it thicken until it
is the consistency of unwhipped heavy cream. Use immediately or
store in the refrigerator for up to 2 months. Serve at room
temperature.

Serve as a dip for any fried food that may not be particularly sweet
in itself. To make a smooth sauce, blend the ingredients in a
blender before cooking.

William Crawford Kamolmal Pootaraksa, “Thai Home-Cooking”
per Mark Satterly

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Title: Homemade Granola
Categories: Diabetic, Snacks
Yield: 26 servings

4 c Uncooked quick oatmeal 1/4 c Granulated sugar substitute
1 c Chopped peanuts (no skins) 1/3 c Vegetable oil
1/2 c Grape Nuts 1/2 c Wheat germ
1/2 c Bran 1/2 c Raisins

Spread the oatmeal on a cookie sheet and heat in a 350 F oven for 10
minutes. Combine all but the wheat germ and raisins. Bake on an
ungreased cookie sheet or pan for 20 minutes, stirring once to brown
evenly.

Allow mixture to cook (?) in the oven. Add wheat germ and raisins.
Refrigerate in glass jars or plastic containers. 6 1/2 cups.

1/4 cup serving = 140 calories, 1 starch/bread, 1 fat exchange 15
grams carbohydrate, 5 grams protein, 7 grams fat, 57 mg sodium

Adapted from Exchanges for all Occasions by Marion Franz, M.S., R.D.,
C.D.E. Third Edition 1993 ISBN 1-56561-005-9 Shared but not tested by
Elizabeth Rodier Jan 94.

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