Title: DOG BISQUITS II
Categories: Misc, Pets
Yield: 24 Servings

1 Envelope dry yeast
1/4 c Warm water
1 pn Sugar
3 1/2 c All-purpose flour
2 c Whole wheat flour
2 c Cracked wheat; -=OR=-
1 c -Cornmeal
1 c Rye flour
1/2 c Nonfat dry milk
4 ts Kelp powder
4 c Beef or chicken broth

—————————GLAZE—————————
1 lg Egg
2 tb Milk

Place 2 oven racks in the upper lower thirds of the
oven. Preheat oven to 300F. Sprinkle the dry yeast or
crumble the compressed yeast over the water (110F if
dry, 100F if compressed). Add the pinch of sugar
allow yeast to sit in a draft-free spot for 10-20 min.

The mixture should be full of bubbles. If not, the
yeast is too old to be useful. Stir well to dissolve
the yeast. In a large bowl, place all the dry
ingredients stir well to blend them. Add the yeast
mixture 3 c broth. Using your hands, in the bowl,
mix to form the dough, adding more broth if needed to
make the dough smooth supple. Half a batch at a
time, knead the dough briefly on a lightly floured
counter. (Keep the 2nd batch of dough covered with a
moist towel while shaping and cutting the first.) Roll
out the dough into 18 x 13 x 1/4-inch rectangle. Cut
into desired shapes using 3 1/2 inch bone cutter or 2
1/2 inch cookie cutter. Reroll the scraps. Repeat
procedure with remaining dough. For an attractive
shine, lightly beat together the egg and the milk.

Brush the glaze on the cookies. Bake for 45 – 60
minutes or until brown firm. For even baking,
rotate the cookie sheets from top to bottom 3/4 of the
way thru the baking period. Use a small, angled metal
spatula to transfer the cookies to wire racks to cool
completely. Store in an airtight container at room
temp. -cracked wheat kelp are available at most
health food stores -Use 2 cups of bran cereal (not
flakes) in place of the cracked wheat, if desired. If
your dog is large, make larger cookies Allow the
cookie sheets to cool completely before using for the
next batch Distribute cookies evenly around sheet;
avoid crowding or

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Title: PEANUT BUTTER AND JELLY TAMALES
Categories: Vegetarian, Vegan, Desserts, Tex-mex
Yield: 9 servings

1 Basic masa dough recipe
18 Corn husks or parchment
-papers

————————–FILLING————————–
1 c Jam, fruit-sweetened
1 c Peanut butter, unsweetened

To make filling:

Mix jam and peanut butter.

Fill and cook tamales according to “Tamales: Basic
Procedure.”

Per serving (2 tamales): 554 cal; 8 g prot; 267 mg
sod; 89 g carb; 17 g fat; 0 mg chol; 19 mg calcium

Vegetarian Gourmet, Summer 1993/MM by DEEANNE

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Homemade Mayonnaise

Recipe By : Better Homes Gardens New Cookbook, 1987
Serving Size : 1 Preparation Time :0:00
Categories : Salad Dressings

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 teaspoon dry mustard
1/4 teaspoon paprika
dash ground red pepper
2 egg yolks
2 tablespoons vinegar
2 cups oil
2 tablespoons lemon juice

In a small mixer bowl combine mustard, paprika, red pepper, and 1
teaspoon salt. Add egg yolks and vinegar; beat mixture at medium speed
of electric mixer till combined. Add the oil, 1 teaspoon at a time,
beating constantly. Continue adding oil 1 teaspoon at a time and
beating mixture till 1/4 cup oil has been added. While continuing to
beat, add the remaining oil in a thin, steady stream, alternating the
last 1/2 cup oil with the lemon juice.

Store for up to 4 weeks in a tightly covered jar in the refrigerator.
Makes about 2 cups.

Creamy Fruit Dressing:
Prepare mayonnaise above. Combine 1 cup mayonnaise with 1 cup dairy
sour cream, 1 1/2 teaspoons shredded orange peel, 3 tablespoons orange
juice, and 4 teaspoons sugar. Makes 2 1/4 cups.

Herb Dressing:
Prepare mayonnaise above. Combine 1 cup mayonnaise with 2 tablespoons
finely chopped onion, 1 tablespoon lemon juice; 1 tablespoon dry sherry,
1 clove minced garlic, 1 teaspoon Worcestershire sauce, and 1/2 teaspoon
dried mixed crushed salad herbs (I use italian herbs: i.e., basil,
marjoram, oregano, bay leaves, rosemary). Makes 1 1/4 cups.

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VEGETARIAN PAELLA

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main dish Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Olive oil
1 1/4 c Long-grain brown rice
1 lg Onion — peeled and sliced
2 lg Garlic cloves — crushed
1 pn Saffron strands
3 c Light Vegetable Stock
-(generous measure) OR water
1/2 Lemon — thinly pared rind,
– cut into thin shreds
Salt
Freshly ground black pepper
1 lb Washed and trimmed leeks
– cut into 1-inch lengths
1/4 c Frozen peas
1/4 c Black olives, or more
—–TO GARNISH—–
Parsley — chopped

Heat the oil in a large, deep pan. Add the long-grain
brown rice and onion slices and stir until the rice is
coated and begins to turn opaque. Add the garlic,
saffron, stock or wate, lemon rind and salt and
pepper. Mix well, then bring to a boil. Mix again, to
distribute the saffron coloring.
Arrange the vegetables and olives attractively on top
of the rice. Bring to a boil. Cover with a lid or
foil and simmer for 45 minutes. Sprinkle with parsley
and serve straight from the pan. May be served with
blanched almonds, slivered Brazil nuts or whole cashew
nuts- separately, in a bowl – for people to help
themselves to if they like.
Variation: VEGETARIAN PAELLA WITH ARTICHOKES: Use 4 to
6 globe artichokes instead of the leeks. Very tender
baby artichokes can simply be quartered; otherwise cut
the leaves and choke from the artichokes, then halve
or quarter the artichoke bottoms. Garnish with
artichoke leaves.

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Date: Sun, 29 May 94 19:01:50 EDT
From: “Jan Gordon”

Stuffed Zuchinni

2 really big zuchinni, cut in half and the center cut out, leave a shell.
Chop the insides, add a chopped onion, put this in a non stick skillet
(mine is a farberware), add a teaspoon of dried marjoram and a half
teaspoon basil. Let it all cook in its own juice (there is plenty!) till
all is tender and cooked down. Add a couple tablespoons chopped jalapeno
peppers, (or don’t if you prefer).

In the meantime, grate 2 carrots, add with 1/2 cup red lentils to 3 cups
boiling water, simmer for about 15 minutes, then add 1 cup bulgar wheat,
lower heat and let simmer, covered, for about 10 minutes, remove heat and
let stand, covered for another 10 or 15 minutes. Add about a teaspoon or
more salt.

Add the bulgar wheat to the zuchinni, stir together, add about 8 ounces
fatfree cheddar cheese if you like it.

Stuff into the zuchinni shells, mound up a bit. Top with a sauce made of:
1 can crushed tomatoes,
3 or 5 cloves garlic, minced
1/2 teaspoon marjoram and 1/3 teaspoon basil
1 tablespoon chili powder
several grinds freshly ground black pepper.
put in a baking dish and bake in a 350F oven for about 45 minutes
or nuke it for about 20 minutes, covered with wax paper.

Peanut Butter Chiffon Pie:

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Pies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
9 inch pie shell — baked
2 envelopes unflavored gelatin
1 cup cold water
2 eggs — separated
1/4 cup sugar
1/2 cup peanut butter
1 teaspoon vanilla extract
sweetened whipped cream

Prepare the prebaked pie shell; cool completely. Mix the gelatin with
1/4 cup of the water. Set aside. Beat the egg yolks. In the top of a
double boiler set over simmering water, combine the egg yolks, 1/8 cup
of the sugar, and 1/4 cup of the water. Mix well. Stir in the gelatin
mixture until completely dissolved. Cook, stirring constantly, for 5
minutes. Remove the pan from the heat and cool. Combine the peanut
butter, the remaining water, and the vanilla. Beat until smooth. Beat
in the egg mixture. Chill until slightly thickened. Beat the egg whites
until they form stiff peaks. Beat the remaining sugar into the egg
whites, a little at a time. Gently fold the egg white mixture into the
custard. Turn the filling into the pie shell. Chill until set. Serve
with sweetened whipped cream.

One 9-inch single-crust pie
VARIATION: Peanut Brittle Chiffon Pie: Follow the above recipe adding
1/2 cup of crushed peanut brittle to the custard.

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Title: STEAMY SMOKED OYSTER DIP
Categories: Appetizers, Cheese, Fish, Vegetables, Dips
Yield: 4 servings

1 tb Butter Or Regular Margarine
1/2 c Almonds; Sliced
1 c Cream Cheese; Softened
1 tb Milk
1 x Black Pepper; To Taste
1 1/2 ts Horseradish; Prepared
2 tb White Onion; Chopped
7 oz Smoked Oysters; *

* Use two 3.6 oz cans of smoked oysters, rinsed,
drained and mashed
with a fork.
+++++++++++++++++++++++++++++++++++++++++++++++++++++++
++++++++++++++++++ Melt the butter in a frying pan.
Brown the almonds, on all sides, in the melted butter
and set aside. Beat the cream cheese until smooth
then blend in the milk. Add the pepper to taste,
horseradish, and chopped onion, blending well. Fold
in the oysters and pour into a casserole dish.
Sprinkle the browned almonds on the top and bake at
375 degrees F for 20 to 30 minutes or until bubbly.
Put in a chafing dish and serve hot. Makes about 2 1/4
cups of dip. SUGGESTED DIPPERS: Potato Chips,
Tortilla Chips, Cheese Crackers, Bell Peppers, Fennel,
Zucchini

—–

Title: Cakey Gingerbread Squares
Categories: Cakes
Yield: 12 servings

1 x -Dottie Cross TMPJ72B 1 ts Ground cinnamon
8 tb Unsalted butter; at room 1/2 ts Ground allspice
1 x -temperature 1/2 ts Ground nutmeg
1/2 c Sugar 1/2 ts Salt
2 ea Large eggs 1/4 ts Ground cloves
1 x Grated zest of 1 orange 1 c Unsulfured molasses
2 1/2 c Sifted all-purpose flour 1 c Boiling water
2 ts Baking soda 1 x Confectioners’ sugar;
2 ts Ground ginger 1 x -for dusting

Preheat the oven to 350 degrees. Butter and flour a 9-inch square baking
pan. Using a hand-held electric mixer set at high speed, beat the butter
until creamy, about 1 minute. Add the sugar and beat until light in color
and texture, about 2 additional minutes. Beat in the eggs and orange zest.
Sift the flour, baking soda, ginger, cinnamon, allspice, nutmeg, salt, and
cloves onto a piece of waxed paper. In a 2-cup glass measuring cup, combine
the molasses and boiling water. Alternately in thirds, beat in the flour
and molasses mixtures. Transfer the batter to the prepared pan. Bake until
a toothpick inserted in the center of the cake comes out clean, and the
cake is shrinking from the sides of the pan, 40 to 50 minutes. Let stand on
a wire cake rack for 5 minutes. Place the confectioners’ sugar in a sieve
and dust over the top of the cake. Serve the cake warm or completely
cooled. Makes 12 to 16 servings. Source: “An Edible Christmas” (A Treasury
of Recipes for the Holiday) by Irena Chalmers. Reformatted by: CYGNUS,
HCPM52C

—–

Title: PEARLS ‘N’ CHOCOLATE COOKIES
Categories: Cookies
Yield: 6 servings

2 1/4 c All purpose flour
2/3 c Cocoa
1 ts Baking soda
1/2 ts Salt
1 c Softened butter
1/4 c Sugar
2/3 c Firmly packed brown sugar
1 ts Vanilla extract
2 Egg
10 oz Pkg white chocolate baking
-pieces

Preheat oven to 350 degrees. In small bowl, combine
flour, cocoa, baking soda and salt; set aside. In
large mixer bowl, beat butter, sugar, brown sugar and
vanilla extract until creamy. Add eggs one at a time,
beating well after each addition. Gradually add flour
mixture. STir in chocolate pieces. Drop by rounded
teaspoonfuls onto ungreased cookie sheets. Bake 9-10
minutes until edges are lightly browned. Let stand 2
minutes before removing from cookie sheets; cool
completely.

—–

Black Bean Flautas

Recipe By : Low-Fat Fast Meatless Recipes
Serving Size : 12 Preparation Time :0:00
Categories : Low Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cans black beans — including liquid
– 16 oz. cans
2 teaspoons chili powder — or to taste
1/2 teaspoon ground cumin
1 garlic clove — minced
1 bay leaf
12 6″ flour tortillas
6 green onions — minced
2 tomatoes — chopped
1 cup grated cheddar cheese
Salsa, sour cream, or yogurt
– for dipping, opt.

In a medium saucepan, combine beans, bean liquid, chili powder, cumin,
garlic
and bay leaf. Simmer 5 minutes. Remove bay leaf; discard. Drain bean mixture,
reserving liquid. mash beans, adding back liquid as needed for desired
consistency. (Bean mixture should resemble a thick puree.) Preheat oven to 400
degrees. Place 1 or 2 heaping tablespoons bean mixture in center of each
tortilla; spread out a bit with back of spoon. Top with some green onions,
tomatoes and cheese. Roll up into a tube shape; place in a 9×13″ baking pan,
seam side down. Continue until you’ve used all tortillas. Bake until lightly
browned, about 5minutes. Use leftover bean mixture for dipping, or dip in
salsa, sour cream or yogurt. makes 12 flautas. Variation: For an even faster
version, substitute canned refried beans for mashed black beans and spice.
Spread on tortillas and proceed with recipe. Per flauta: 175 calories, 5 g
fat, 3 g fiber.

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