Date: Mon, 23 Aug 93 13:18:02 CDT
From:

Pizza (Pissaladiere — for the French word for tomato-less and
cheeseless pizza, … I still think tomato slices would be a good
addition, and tomato sauce might work as long as it’s not too liquidy.

1 tbsp. baker’s yeast
1 tbsp. Sucanat
1 cup warm water

2 cups unbleached white flour
1 cup whole wheat flour
1 cup corn flour (approximate)

3 tbsp. dried tomato bits
1 cup water
1 1/2 tsp. salt

filling can be slightly steamed veggies of your choice, i used:

1 red capsicum (a red “bell pepper”) this is the decorative topping
1 orange banana pepper (hot) this too is decorative (hot) topping
4 small eggplant (2 medium or 1 large)
water

3 small leek (2 medium or 1 large)
water

1 1/2 tbsp. capers
2 tbsp. balsamic vinegar (approximate)
10 basil leaves
salt
cracked black pepper

Preparation: Turn oven to 400 F, place red capsicum (cut side down), orange
banana pepper, and sliced eggplant in oven. Use pie pan for the eggplant,
because then you can add a little water to it as needed, as it will seem dry
after some time in the oven. These cook for about 30 minutes.

Prepare a spring form cake pan with a bit of oil or Pam, and dusted with corn
meal or corn flour. The diameter is about 8-9“.

Meanwhile, combine baker’s yeast, Sucanat and warm water, place in
warm place so it will ”grow“ and get foamy. Then, combine 3 cups
flour and salt, set aside.

Slice leek and saute in water, until carmelized (preferably). Simmer
more water in another pot and add dried tomato bits, simmer a minute
to get soft, drain but retain the water which will be tomato-colored.
By this time the yeast will have ”grown“, pour this in with the 3 cups
of flour and salt, add tomato bits, and 1/2 cup of the tomato-water.
Stir. Prepare a flat surface with corn flour, kneading some of this
into the dough to get it ready to roll out. Roll out into a wide
circle, about 5 inches wider than your pan. Be innovative in picking
this up and placing it centered in your pan. The extra width will go
up the sides of the pan. (I cut a circle about 1″ wider than the pan,
dusted it well with the flour, then rolled it loosely to pick it up
and place it in the pan, then unroll, then add the rest of the dough,
packing it up along the sides).

Place this in a warm spot, and fill with the cooked leek, and salt
lightly. Take eggplant out of the oven, layer it over the leek,
sprinkle with balsamic vinegar, add a layer of basil leaves, then a
second layer of eggplant, sprinkle with salt and cracked black pepper.
Sprinkle with capers, letting some get embedded into the dough. As
you are doing all this, the dough will be rising. Dot with *nofat*
cheese (optional). Slice the cooked red pepper and banana pepper
lengthwise into 8 to 12 strips each. Peel the peppers if you can
(paper bag technique may work), may be easier to peel the banana
pepper before you slice, and peel the red pepper after you slice.
Assemble pepper strips, alternating the two kinds, in a sunray
pattern. Sprinkle everything with the remaining balsamic vinegar.
Dot center with whatever you have left, a bit of *nofat* cheese or a
basil leaf.

Bake 20-30 minutes. Slice and serve. Voila! For anyone wanting to
make their own modifications on this ”pizza", your ideas would be much
welcomed.

Title: Boiled Peanuts
Categories: Snacks
Servings: 8

Peanuts,raw
Water

1. Wash raw peanuts thoroughly in cool water; then soak in clean cool water
for about 30 minutes before cooking.
2. Put peanuts in a saucepan and cover completely with water. Because the
shells of some peanuts absorb more salt than others, it’s best to begin
with 1 tablespoon of salt for each 2 cups of peanuts; you can add more salt
to taste later.
3. The cooking period for boiled peanuts varies according to the maturity
of the peanuts used and the variety of peanut. The cooking time for a
“freshly pulled” green peanut is shorter than for a peanut which has been
stored for a time.
4. When fully cooked, the texture of the peanut should be similar to that
of a cooked dry pea or bean. Boil the peanuts for about 35 minutes, then
taste. If they are not salted enough, add more salt. Taste again in 10
minutes, both for salt content and to see if the peanuts are fully cooked.
If not ready, continue tasting every 5 minutes until they have a
satisfactory texture.
5. Drain peanuts after cooking or they will continue to absorb salt and
become oversalted.
6. Boiled peanuts are usually served as a snack, but they make a great
substitute for dried cooked beans at any meal. They may be eaten hot, at
room temperature, or chilled in the refrigerator and eaten cold, shelling
as you eat them. They will keep in the refrigerator for several days, or
they may be frozen.

MMMMM

Title: SOYSAGE
Categories: Vegetarian, Ethnic
Yield: 6 servings

1 c Dry soybeans
2 Pieces kombu or kelp
– each about two pieces long
2 tb Whole wheat bread flour
3/4 c Rolled oats
1 tb Canola or light sesame oil
5 tb Soymilk
2 tb Nutritional yeast
1/4 ts Ground fennel seed
1/4 ts Black pepper
1 tb Tamari
1/4 ts Dried oregano
1/2 ts Salt
1/8 ts Cayenne
2 lg Garlic cloves; minced
1/2 md Onion; finely chopped
1/4 ts Dijon mustard
1 1/2 ts Dried sage
-OR- ground allspice
1/4 c Water
1/4 c Cider vinegar
4 -TO
8 tb Gluten flour

Soak the soybeans and one piece of kombu in about five times their volume
of water overnight. Discard soaking water and kombu, rinse the beans and
cook in about 4C water w/the other piece of kombu. Cook until soft, about
four hours, and drain. Coarsely chop the beans and kombu, then mix in all
remaining ingredients until you get a medium stiff mess. Pack the mix
tightly into an oven safe glass or stainless steel bowl and cover tightly
w/foil, carefully sealing the edges. Invert a shallow, heat resistant bowl
on the bottom of a large stock pot or dutch oven. Pour in enough water to
cover the bowl, then place the soysage over the bowl. Bring to a simmer,
cover and steam about an hour and a half, checking occaionally to add water
if needed. Let cool and use.

Makes 3C

This is from Brother Ron Pickarski’s great book _Friendly_Foods_, Berkeley,
CA, Ten Speed Press 1991.

From: mad4@ellis.uchicago.edu (Bill Maddex)

—–

Pasta with Creamy Green Tomato Sauce

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Harned 1994 Main Dish
Pasta Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound Linguine or thin spaghetti
2 tablespoons Butter
1 large Sweet onion — chopped
1 1/2 cups Green tomato puree*
1 cup Whipping cream
Salt — to taste
1 tablespoon Whole black peppercorns
6 tablespoons Chopped sundried tomatoes — – (to 8 tb.)
3 To 4 tb. chopped parsley

*See Green Tomato Puree recipe.

Prepare linguine or spaghetti according to package directions.

Melt butter in a heavy saucepan. Add onion; saute until transparent.
Add green tomato puree and whipping cream. Salt to taste. Simmer until sauce
is thickened. While sauce is cooking, coarsely crush peppercorns in a mortar
with a pestle.

Drain linguine or spaghetti. Toss with sauce. Sprinkle each serving with
crushed peppercorns, sundried tomatoes and parsley.

Yield: 6 to 8 servings.

From Alice Colombo’s 09/21/94 “Cook’s Corner” column in “The (Louisville, KY)
Courier-Journal.” Pg. C6. Posted by Cathy Harned.

– – – – – – – – – – – – – – – – – –

Title: Low Cal Graham Crust
Categories: Diabetic, Pies
Yield: 1 crust

8 Crushed graham crackers 3 tb Melted margarine
(2 1/2 in squares) 2 tb Sugar

Combine ingredients in 9 inch pie tin and mix well with a fork. Press
crumbs evenly around the edges and on the bottom of the pie tin. Bake
at 350 for 6 minutes. Cool an fill as desired. Cut into 8 even
portions. Nutritive value for 1 portion (1/8 of recipe) CAL 78; CHO 8
gm; PRO 1 gm; FAT 5 gm; Na 100 mg; Food exchanges per serving: 1/2
bread, 1 fat Low sodium diets: Use salt-free margarine Source: The
New Diabetic Cookbook

MMMMM

Cornbread Dressing

Recipe By : Mrs. Chester P. Smith, Jr.
Serving Size : 1 Preparation Time :0:35
Categories : Side Dishes Stuffing
To Post

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 C Chopped Onion — or more to taste
1/2 C Chopped Green Pepper
1/2 C Chopped Celery
4 Tbsp Butter
1 Pan Cornbread (Day-Old If Possible) — crumbled
1/2 Pkg Herb-Seasoned Stuffing Cubes
Giblets — optional
1 Can Chicken Or Turkey Broth Or Stock
Salt And Pepper — to taste
2 tsp Poultry Seasoning — or to taste

Saute onion, green pepper and celery in butter until tender. Mix
cornbread and stuffing. Add all this to cornbread and stuffing
mixture. Mix well. Add giblets and eggs to mixture. Add stock or soup
until moist. Season with salt and pepper (must use salt and pepper
liberally; keep tasting). Add more poultry seasoning if necessary.
Bake at 350° for 30 minutes in a casserole, or use to stuff a turkey.

Source: “Mountain Measures” –Junior League of Charleston, WV
ed. 1974

– – – – – – – – – – – – – – – – – –

Title: Moist Cornbread Dressing – Slc
Categories: Side dish, Southern
Yield: 8 Servings

6 c Cornbread crumbs
5 c Soft breadcrumbs; toasted
6 ea Chicken-flavored bouillon
-cubes
4 c ;boiling water
1 c Celery; finely chopped
1 c Onion; finely chopped
1 c Green pepper; finely chopped
1/4 c Butter or margarine; melted
1/2 lb Bulk pork sausage
1 ts Poultry seasoning
1/2 ts Salt
1/4 ts Pepper
4 ea Eggs; beaten
1 c Pecans; finely chopped

Combine cornbread crumbs and breadcrumbs in a large
bowl. Dissolve bouillon cubes in boiling water; pour
over crumb mixture and stir well.
Saute celery, onion, and green pepper in butter
until tender; add to crumb mixture, stirring well.
Brown sausage in a heavy skillet; drain. Stir
sausage and remaining ingredients into cornbread
mixture. Spoon into a lightly greased 13″ x 9″ x 2″
baking dish; bake at 350 degrees F for 45 minutes.
Yield: 8 servings.

Note: Dressing is too moist to bake in a turkey.
<<<<<<<<<<<<<<< _The Southern Living Cookbook_ Compiled edited by Susan Carlisle Payne. Oxmoor House, 1987 ISBN 8487-0709-5 Typos by Jeff Pruett -----

Lemon Sponge Pudding

Recipe By : Internet/ Joel W + Mirjam D 3-94
Serving Size : 6 Preparation Time :0:00
Categories : Sweet Endings- Fruit Desserts Low Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup sugar
1/4 cup cake meal
1/2 tablespoon potato starch
1/8 teaspoon salt
2 teaspoons oil
4 tablespoons lemon juice — up to 5 tbsp
1 teaspoon grated lemon rind
2 large eggs — separate out yolks
1 cup water

OVEN: 350
1-1/2 quart casserole or 6 custard cups.

In a large mixing bowl, combine the dry ingredients. Stir in the oil, lemon
juice and lemon rind. In a small bowl, beat the egg yolks with the water and
add to the lemon mixture; mix well.

In a clean small bowl, at high speed, beat the egg whites until stiff but not
dry. Fold them into the egg yolk mixture.

Pour the batter into dish or custard cups. Set the dish (es) into a pan
containing 1-inch of hot water.

Bake for 40 to 50 minutes.

Serve warm or cold.

– – – – – – – – – – – – – – – – – –

Maine Potato Donuts

Recipe By : Mrs. Margaret Bedard, Hollis, Maine
Serving Size : 1 Preparation Time :0:00
Categories : Doughnuts

Amount Measure Ingredient — Preparation Method
– ——– ———— ——————————–
1 cup sugar
2 eggs
3/4 cup milk
3/4 cup cold mashed potato
3 3/4 cups flour
1/4 cup melted shortening
1 teaspoon vanilla
4 teaspoons baking powder
3/4 teaspoon ginger

Mix sugar and eggs, add milk and potato. Add shortening and
vanilla. Sift dry ingredients, add and mix well. Chill 1
hour before frying. Roll, cut out and fry in deep fat at
375.

– – – – – – – – – – – – – – – – – –

Curried Squash Soup

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 pounds butternut squash — cooked
1 tablespoon sherry
2 cloves garlic — minced
1 onion — finely chopped
1 tablespoon curry powder
1/2 teaspoon ground cumin
1/8 teaspoon cayenne — optional
salt and pepper — to taste
3 cups chicken broth

1. In a large saucepan saute onions and garlic in sherry for about 2
minutes.
2. Add curry powder, cumin, salt and pepper and cook another 3-5 minutes
or until onions are soft.
3. Add in cooked squash in pieces, and stir to coat.
4. Pour in chicken broth and bring to a boil; reduce heat and simmer 15-20
minutes.
5. Remove from heat and allow to cool about 15 minutes.
6. Pour soup into blender, food processor or large bowl and use a hand
blender. Puree until smooth (will be thick).
7. Return to heat and slowly reheat.

– – – – – – – – – – – – – – – – – –