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

MMMMM

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

MMMMM

CUCUMBER-CREAM SOUP

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 medium Cucumbers, peeled, seeded — and chopped (3 cups)
1 small Onion — chopped (1/4 cup)
3 tablespoons Butter or margarine
1/4 cup All-purpose flour
3 cups Chicken broth
1 cup Whipping cream

In 2-qt saucepan cook cucumbers and onion, covered, in butter or margarine
about
15 minutes or till tender.
Stir in flour. Add chicken broth and whipping cream; cook and stir till
thickened and bubbly. Pour half the mixture into blender container or food
processor.
Cover and blend till mixture is smooth. Set aside.
Repeat with remaining mixture. Cover and chill.
Garnish with additional cucumber slices, if desired.
Makes 10 to 12 servings.

Microwave Cooking Directions: Use ingredients as listed above. In a 2-quart
nonmetal bowl or casserole place cucumbers, onion, and butter or margarine.
Cover with waxed paper and cook in a countertop microwave oven on high power
about 7 minutes or till onion is tender. Stir in flour. Add chicken broth and
cream.
Cover and micro-cook 8 minutes or till thickened and bubbly, stirring every
two
minutes. Blend half the mixture in blender container or food processor till
smooth. Set aside; repeat with remaining. Cover and chill. Serve as directed
above.

Recipe From: Better Homes and Garden, Soups Stews Cook Book Copyright 1978
by
Meredith Corporation, Des Moines, Iowa

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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.

MMMMM

Title: HERB AND OIL MARINADE
Categories: Sauces
Yield: 1 servings

1 x Juice and rind of 1 orange
1/4 c Lemon juice
1/4 c Vegetable oil
1/2 ts Ginger
1/2 ts Sage
1 x Clove of garlic, minced
1 x Freshly ground pepper

Combine ingredients. Allow meat to marinate in
shallow glass dish for 4 hours in refrigerator. Baste
with marinade during broiling or barbequing.

—–

BAILEY’S IRISH CREAM CHEESECAKE

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Cheesecakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
VCDT13A
—–CRUST—–
1 1/2 package Graham crackers — crushed
6 Butter — melted
1/3 cup Sugar
MIX AND PAT INTO BOTTOM AND
SPRINGFORM PAN
BAKE AT 350 FOR 10 MINS
FILLING
24 ounce Cream cheese — unwrapped
And softened in a microwave
On high
5 Jumbo eggs separated
1 1/2 cup Sugar
2 Env. knox gelatin
3 Cocoa
1/2 cup Bailey’s irish cream
1 Pt. whipping cream

Soften gelatin in small saucepan with 3/4 cup water.

Stir egg yolks into 1 cup sugar. Add to gelatin mixture and cook over med.
heat. stirring constantly until mixture thickens and bubbles. Cool. Beat
cheese in large bowl until light and fluffy. Add cocoa and beat again. Add
Bailey’s and beat some more. Slowly add gelatin mixture an blend well. Beat
egg whites until soft peaks form. Add remaining 1/2 cup sugar and continue
beating until stiff peaks form. Fold into cheese mixture. Whip cream and fold
into cheese mixture. Pour into crust and refrigerated several hours or
overnight.

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