MILLET LOAF

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Vegetarian Main Dish
Breads Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Millet
3 3/4 c Water
2 ts Sea salt
1 1/2 c Peeled, finely diced carrots
1 c Finely diced celery
1 c Finely diced onions
1 Garlic clove — minced
2 tb Sesame oil
1 1/2 ts Dill weed
1 t Dried thyme
1 c Pistachio nuts (optional)
-OR- roasted sunflower seeds
3 tb Unbleached flour
3 tb Gluten flour

You can serve this versatile loaf for lunch or as an
appetizer. Place slices on a bed of Bibb lettuce with
vegetable garnishes and a light, creamy salad dressing.
**************************************************
*********

Rinse the millet and put it in a medium saucepan with
the water and 1/2 teaspoon sea salt. Cook the millet,
covered, over medium heat for about 30 minutes or
until soft; the millet should absorb all of the water.
(If the grains are too moist, the loaf will not bind
properly.)

Saute the carrots, celery, onions, and garlic in oil
for 6 minutes, or until the onions are translucent.
Add the seasonings, including the remaining 1 1/2
teaspoons of salt. Mix the cooked millet and the
vegetables together, along with the nuts or seeds, if
you wish. Mix the two flours together and add them to
the millet mixture, blending it well so the loaf will
hold together.

Lightly oil and flour a large loaf pan. Press the
millet mixture into the pan and bake in a preheated
oven at 400 degrees F for about one hour. (If the
millet mixture is warm when you put it in the pan,
reduce the baking time to about 45 minutes.) Allow
the loaf to cool for 10 minutes, then carefully remove
it from the pan. To avoid breaking the loaf, you may
wish to slice it while it is still in the pan.

Source: Friendly Foods – by Brother Ron Pickarski,
O.F.M. ISBN: 0-89815-377-8 Typed for you by Karen
Mintzias

– – – – – – – – – – – – – – – – – –

Pasta and Bean Soup

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Soups Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 Cup Elbow macaroni,shells, etc
2 Tablespoons Safflower oil
Med Onion, chopped
Clove Garlic, minced
Green Bell Pepper, chopped
3 Cups Vegetable stock
6 Ounces Can Tomato Paste (2/3 cup)
15 Ounces Can Chick Peas, drained
16 Ounces Can Kidney beans, drained *
3/4 Teaspoon Black pepper
1/2 Teaspoon Summer savory
1/2 Teaspoon Thyme leaves
1 Dash Cayenne Pepper

GARNISH: grated Parmesan cheese, optional.

Cook pasta in boiling water for about 6 minutes, until al dente.
While pasta is cooking, in Dutch oven or 4-5 qt saucepan, heat oil.
Stir in onion, garlic, and green pepper. Saute till tender. Stir in remaining
ingredients except macaroni. Cover and cook for 10 minutes.
When pasta is done, drain well. Stir into other ingredients. Heat.
Garnish if desired. Variations: – substitute or add other vegetables such as
chopped sweet red shredded carrot to sauteed veggies; substitute 1 t basil and
1 t oregano for savory, thyme, and cayenne pepper.

– – – – – – – – – – – – – – – – – –

Nutr. Assoc. : 848 0 999 620 685 1567 1504 346 775 0 1336 1492 0

White Chocolate Egg Cream

Recipe By : webmaster@godiva.com
Serving Size : 2 Preparation Time :0:15
Categories : Godiva Chocolate
Company Desserts
Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Ounces White Chocolate
1/4 Cup Light Corn Syrup
2 Tablespoons Orange Juice — freshly squeezed
—–Assembly—–
2 Cups Milk
1/2 Cup Seltzer

Make the white chocolate syrup:

1. Melt the white chocolate with the corn syrup and orange juice
according to the directions in the Chocolate Key. Whisk the white
chocolate mixture until completely smooth. Cool until tepid.

Assemble the egg creams:

1. Pour 1 cup of the milk into a 12-ounce glass. Top with a spritz
of seltzer so that the white foam reaches the top of the glass. Place
a spoon in the glass. Pour 3 tablespoons of the white chocolate
syrup into the glass, hitting the bottom of the spoon if possible,
and stir with quick strokes to blend the syrup into the milk
without deflating the foam. Repeat to make another egg cream.
Serve immediately.

2 servings.

PREPARATION: 15 minutes plus cooling time

– – – – – – – – – – – – – – – – – –

Title: Peanut Butter Delights
Categories: Chocolate, Candies
Yield: 6 servings

2 c Chocolate chips
1/3 Box graham crackers (22
-crackers)
1 c Creamy peanut butter
1 lb Powdered sugar
1 c MELTED butter

Melt chcolate chips in top of a double boiler over low heat. Crush
graham crackers. Combine with peanut butter and sugar. Pour butter
over and mix well. Press into a greased 9×13″ glass pan. Spread
with melted chocolate. Cut before choclate hardens completely.

Shared by Ellen Cleary

MMMMM

Peanut Butter Pie

Recipe By : Anita A. Matejka
Serving Size : 8 Preparation Time :0:15
Categories : Pies/Crusts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—-Crust—-
1 2/3 c graham cracker crumbs
3/4 c margarine — melted
1/4 c granulated sugar
—-Filling—-
1 pkg cream cheese — (3 oz) softened
1 1/2 c powdered sugar — sifted
1/4 c skim milk — at room temperature
1 c peanut butter
2 tsps vanilla
1 1/2 c whipping cream

Preheat oven at 425. To prepare crust, in a mixing bowl, combine
crumbs, margar ine, and granulated sugar. Press into a 9″ pie pan.
Bake for 10 minutes and se t aside. To prepare filling, combine cream
cheese, powdered sugar, milk, peanut butter, and cream in another
mixing bowl. Turn filling into prepared pie pan. Chill covered for 4
hours.

– – – – – – – – – – – – – – – – – –

Per serving: 697 Calories; 53g Fat (66% calories from fat); 11g
Protein; 51g Car bohydrate; 65mg Cholesterol; 491mg Sodium

Serving Ideas : Drizzle melted chocolate chips on top.

Lentils and Rice

1 cup short-grained brown rice
1 cup lentils (tiny french ones are my fave…)
1 carrot sliced/chopped
1 celery stalk sliced/chopped
1 onion “”
2 cloves of garlic crushed or 1 tsp garlic powder
2 tsp cumin ( or more!)
dash of cinnamon (optional)
1 tsp coriander
Salt to taste
1 bay leaf
minced parsley or coriander leaves are also good in it!

Throw all this in a pot with enough water to cover it all by about 1 inch.
Boil on medium heat, covered, for about 30-40 min or until the rice and
lentils are cooked. Check it regularly to make sure there is enough water.
Remove bay leaf! Let it sit about 5 min, covered to let any remaining
water absorb.

Title: STIR-FRIED PINEAPPLE CHICKEN
Categories: Chinese, Chicken
Yield: 4 servings

1/2 lb Boned chicken
Cornstarch
1 lb Pineapple tidbits (drained)
Sesame oil (optional)
1 ts Brandy
Peanut oil
1 ts Soy sauce
Chicken broth or stock
1 ts Sugar

Cut chicken into thin slices. Heat several tablespoons
of oil in bottom of wok. Add pineapple, several dashes
of salt and enough broth to cover. Cook for 1 minute.
Add chicken and cornstarch, diluted in water, to make
a thick paste, sesame oil, brandy, soy sauce and
sugar. Cook for 2 to 3 minutes, stirring constantly.
Serve.

FROM: Chinese Wok

—–

Title: Olive Garden Salad Dressing
Categories: Copycat, Salads, Dressings
Yield: 1 servings

—–waldine van geffen vghc
1 1/2 c Bottled italian dressing
2 tb Parmesan; grated
2 tb Sugar or equivalent in; equa
1 lg Raw egg; or egg beaters
1 egg; or
2 tb Mayonnaise

Blend in blender on high speed 1/2 minute or until smooth. Pour this
mixture into the top of a double boiler and add 1/4 c oil. Stir
gently with a whisk over gently boiling water until it begins to
thicken and egg is completely cooked. Chill several hours or
overnight before using. If the dressing is too thick, add more
Italian dressing as needed. Mix together equal amounts of fresh
spinach, iceberg and romaine lettuce. Allow 2 C for each salad.
Moisten leaves in dressing, do not saturate; let stand 5 minutes. Add
onion rings, radish, etc. Source: Gloria Pitzer

MMMMM

Title: Chow Chow
Categories: Vegetables, Relishes
Yield: 4 pints

1 qt Cabbage chopped (1 med head)
3 c Cauliflower chopped (1 med)
2 c Onions chopped
2 c Tomatoes green chopped (4)
2 c Green bell pepper (4)
1 c Red bell pepper (2)
3 tb Salt
2 1/2 c Vinegar
1 1/2 c Sugar
2 ts Mustard dry
1 ts Turmeric
1/2 ts Ginger ground
2 ts Celery seed
1 ts Mustard seed
Hot peppers to taste

Combine chopped vegies and sprinkle with salt. Let stand 4 to 6 hours in
a cool place. Drain well. Combine vinegar, sugar and spices in a non
metal pot and simmer 10 minutes. Add vegies and simmer 10 minutes.
Bring mixture to a boil. Pack boiling hot into sterilized jars leaving
1/8 inch for headspace. Adjust caps and allow to cool and seal, add
screw down lids.

From the country kitchen of Billy Jean Foutz

—–

PEACHBERRY COBBLER

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Cakes Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tb Cornstarch
10 oz Package frozen
Raspberries, thawed
2 1/2 c Sweetened sliced peaches
1 d Salt
. . .
1 1/2 c Packaged biscuit mix
2 tb Sugar
1/3 c Milk
3 tb Butter or margarine, melted

One of the most delicious homey desserts we’ve ever
tasted!–

In saucepan, mix cornstarch with a little of the
raspberry syrup. Add remaining syrup and raspberries,
the peaches; and salt. Cook over medium heat, stirring
constantly, till thick and clear. Turn into 1 1/2-
quart casserole or 10 x 6 x 1 1/2 inch baking dish.

Prepare Drop Biscuits: With fork combine biscuit mix,
sugar, milk, and butter, stirring well. Drop batter
from tablespoon onto hot fruit making 5 or 6 biscuits.
Sprinkle biscuits with sugar. Bake in hot oven (400ø)
20 minutes or till biscuits are done. Serve warm with
cream. Makes 5 or 6 servings.

Tasting-Test Kitchen note: You can use two 12-ounce
packages frozen peaches or one 1-pound can (2 cups)
sliced peaches. For either, include the syrup, and
then increase the cornstarch to 2 tablespoons.

– – – – – – – – – – – – – – – – – –