Western Ranch Biscuits

Recipe By : Diana’s
Serving Size : 1 Preparation Time :0:00
Categories : Dog Biscuits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 package dry yeast
1/4 cup warm water
2 cups warm beef broth
1/4 cup milk
1/2 cup honey
1 egg — beaten
1/4 cup bacon grease or margarine
1 teaspoon salt
2 1/2 cups flour (white, oat, or rye)
1 cup cornmeal
1 cup wheat germ
2 cups cracked wheat
3/4 cup wheat bran
3/4 cup oatmeal
3/4 cup grated cheddar cheese
3 cups whole wheat flour — (approximately)
Topping:
1 cup beef broth
1/2 teaspoon garlic powder
3 tablespoons oil

In a small bowl, dissolve yeast in warm water. In a large bowl, combine beef
broth, milk, honey, egg, bacon grease or margarine, and salt. Add yeast/water
mixture and mix well. Stir in flour, corn meal, wheat germ, cracked wheat,
wheat bran, oatmeal, and cheese. Add whole wheat flour, 1/2 cup at a time,
mixing well after each addition. Knead in the final amounts of flour by hand
to make a stiff dough. Continue to knead for 4 to 5 minutes. Pat or roll to
1/2 inch thickness. Cut into bone shapes and place on a greased baking sheet.
Cover lightly and let set (rise) for 30 minutes. Bake in a 350û oven for 45
minutes or until lightly browned on bottom. Prepare topping during last few
minutes. Turn off oven heat. Remove biscuits from oven. Immediately dip
biscuits in topping. Return them to oven and leave biscuits in oven for
several hours or overnight.

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Per serving (excluding unknown items): 3860 Calories; 104g Fat (23% calories
from fat); 139g Protein; 648g Carbohydrate; 280mg Cholesterol; 4972mg Sodium

CURRIED VEGETABLE SOUP (VEGAN)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/3 c Dried green or yellow split
Peas
1/4 ts Turmeric
4 c Water
1 tb Safflower oil
1 tb Curry powder
1/2 c Onion — chopped
1/2 c Carrot — chopped
1/2 c Celery — chopped
1 1/2 c Water
14 oz Can plum tomatoes — chopped
With liquid
1/2 ts Salt
1/4 ts Pepper
2 tb Cilantro — chopped

In a large sauce pan, combine peas, turmeric and 4
cups water; bring to a boil. Reduce heat; simmer until
peas are tender, about 1 hour. Drain.

In a medium saucepan, heat oil over medium heat (note
you may need to add up to 2 tablespoons more oil); add
curry and cook about 30 seconds. Add onions, carrots
and celery; cook 3 minutes. Add peas, 1 1/2 cups
water, tomatoes, salt and pepper; cook, covered 10
minutes.

Transfer half the mixture to food processor or blender
and puree. Add puree back to soup. Chill. Garnish with
cilantro if desired.

This soup freezes well.

Recipe By : Vegetarian Times-Amanda Cushman 7/94
Issue

From: Conni Marais (X3648) On Fri, Aug

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Peanut Butter Fudge Cookies

Recipe By : Sue Klapper
Serving Size : 1 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup chunky peanut butter
2 tablespoons vegetable oil
2 eggs
1 21.5 oz pkg fudge brownie mix
1/2 cup water
6 ounces semisweet chocolate chips
1 cup unsalted peanuts — chopped

Preheat oven to 350°. In a large bowl, beat peanut butter, oil and
eggs. Add brownie mix and water; stir until moistened. Stir in chips.
Drop tablespoonfuls of dough onto an ungreased baking sheet. Place 1/2
teaspoon peanuts on each cookie. Bake 12 to 14 minutes or until
fingertip leaves a slight indentation when center of cookie is touched.
Transfer to a wire rack to cool completely. Yield: about 5 dozen
cookies. From: Quick Gifts of Good Taste.

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Title: Oatmeal and Dried Fruit Cookies
Categories: Cookies
Yield: 24 servings

2 c Whole wheat flour
2 c Rolled oats
1/2 c Brown sugar; lightly packed
1/2 ts Salt
3/4 ts Baking soda
1 c Mixed dried fruit; chopped
2/3 c Corn oil
1/2 c Buttermilk

Recipe by: Five Roses Flour
Preparation Time: 0:40
In large bowl, combine all of the dry ingredients, including the dried
fruit. Add the oil and buttermilk; mix well. Roll out the mixture into
1/8″ thickness. Use a cookie cutter to cut 3 1/2″ circles. Arrange on
oiled cookie sheets with a spatula. Bake in 350F oven for 15-20 minutes.
Allow to cool on wire rack.

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MOCK MASHED POTATOES (OR MILLET CAULIFLOWER PUREE)

Recipe By : Net
Serving Size : 8 Preparation Time :0:00
Categories : Grains Vegetables
Low-Fat Side Dishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups millet
1 medium cauliflower
4 cups water
salt to taste

In a large saucepan or pot, add the millet. Add an additional 1/4
cup water to the millet, and roast on medium-high until it starts to
brown, or turn aromatic, stirring all the while. Before it becomes
burnt, add the water, salt, and cauliflower, torn up into little
pieces. Bring to a boil, cover, and simmer for 45 minutes. When
done, mash if desired.

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MINI FLORENTINES

Recipe By :
Serving Size : 60 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 oz Butter
2 oz Caster sugar
2 oz Glace’ cherries
— finely chopped
3 oz Hazelnuts — finely chopped
1 oz Mixed peel — finely chopped
2 ts Lemon juice
4 oz Chocolate
–(half plain half white)

Melt the butter in a saucepan, then add the sugar and bring to the boil,
stirring all the time. Remove from the heat and stir in the cherries,
hazelnuts, peel and lemon juice. Allow to cool slightly while you line two
baking sheets with nonstick paper.

Set the oven to 180 C/350 F/ Gas Mark 4.

Put little heaps of the mixture, about the size of a hazelnut, on the
sheets, leaving room for them to spread. Bake for 5-6 minutes, until they
are a light golden brown. Push the edges in with a knife to neaten, then
leave them to cool on the paper.

Melt the chocolate in two separate bowls set over saucepans of simmering
water, or in a microwave for 3-4 minutes, then spread over the smooth side
of the florentines. Just before the chocolate sets, make wavy lines with a
fork. Leave to cool completely.

Source: Rose Elliot’s Vegetarian Christmas Typed for you by Karen Mintzias

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Black Bean and Green Chile Salad

Recipe By : GRILLIN’ AND CHILLIN’ SHOW #GR3643
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 pound black beans — cooked
1 cup Poblano peppers, roasted — peeled,seeded,diced
1 medium red onion — diced
1/4 cup cilantro — chopped
1 tablespoon jalapeno — minced
2 tablespoons fresh lime juice
1 tablespoon fresh lemon juice
1 teaspoon Chipotle puree
2 tablespoons olive oil
salt
freshly ground pepper

In a large mixing bowl, combine all ingredients well. Season to taste with
salt and pepper.

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Title: STEAMED FISH WITH BLACK BEANS #1
Categories: Chinese, Seafood
Yield: 4 servings

1 Whole fish (1-1/2 to 2 lbs)
-(sea bass, whitefish, pike,
– trout, rock cod)
– cleaned and scaled
1 1/2 ts Salt
1 1″ piece fresh ginger root
– smashed
2 Garlic cloves
– roughly chopped
2 tb Fermented black beans
2 Whole scallions, shredded
3 sl Fresh ginger root, shredded
2 tb Soy sauce
2 tb Chinese rice wine
-=OR=- Dry sherry
1 pn Sugar
1 1/2 tb Peanut oil
1/2 ts Sesame oil

PLACE THE FISH ON A PLATTER large enough to hold it,
and sprinkle it with salt. Squeeze the chunk of ginger
in your hand to extract the juice, letting it sprinkle
over the fish. (The ginger must be fresh and you must
have strong hands to do this; as an alternative, use a
garlic press.) Chop the garlic and fermented black
beans together. Don’t chop too fine or the mixture
will become a paste and turn bitter. Scatter the
beans, garlic, shredded scallions and shredded ginger
over the fish. Mix the soy sauce, rice wine and sugar.
Pour it over the fish. If the plate is too long to fit
in a bamboo steamer or a wok, improvise a steamer. For
example, a roasting pan could serve the purpose, with
a trivet standing in the middle to hold the plate. Set
the plate on the trivet. Pour boiling water into the
pan, but not enough to reach the plate. Cover the pan
with aluminum foil and crimp the edges to seal it. Put
the pan over low heat to keep the water simmering. A
fish 1-inch thick at its widest point will take 10
minutes in the steamer. (The covered pan can also be
placed in a 400F oven to cook for the same length of
time.) When the fish is done, remove the plate from
the steamer. A thin sauce will have formed on the
plate. Heat the peanut oil and sesame oil in a small
saucepan almost to the smoking point, and pour the
mixture over the fish.

KEN HOM – PRODIGY GUEST CHEFS COOKBOOK

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Blue Polenta Fingers

1 pot boiling water (about 1 1/2 cups of water per serving)
blue cornmeal (from your local HFS), about 1 cup per serving
an extra day
salt

Slowly sift in a stream of cornmeal while stirring the pot of water
(I think, but careful not to pour the cornmeal in too fast since lumps may
form that are hard to get rid of from subsequent stirring). Then continue
to cook until the meal has lost its grainy texture (IMO, this is necessary
for these to come out like I intended). Then pour a still moist but not
runny mixture (it should not be dry or hard, but quite moist) into a parch-
ment paper lined mold (ie., a square pan), and REFRIDGERATE OVERNIGHT.

The next day, about 30 minutes before serving dinner, unmold the moist
bland dark blue mass and cut into finger length slices (if your mix was
poured into a large enough pan, it would have come out about an inch high
so the finger dimensions would be about 4 1/2 inches long, 1 inch high,
and 1 inch wide). Salt all the cut surfaces and the bottom of each finger.
Place the fingers upsidedown on foil or a baking sheet and stick it in the
broiler for about 4 or 5 minutes, or until beginning to brown or sizzle.
Serve with dinner. Goes well with potatoes, and dark green veggies.

SPIKED EGGNOG

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beverages Holiday
Christmas Alcohol

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 Eggs
1 c Sugar
1 c Bourbon whiskey
1 c Cognac
1/2 ts Salt
3 pt Heavy cream
1/2 ts Nutmeg

Separate eggs. In electric mixer, beat egg yolks with sugar until thick
and lemon-colored. Slowly add bourbon and cognac, while beating at slow
speed. Chill several hours. Add salt to egg whites and beat until almost
stiff, or until beaten whites form a peak that bends slightly. Whip cream
until stiff. Fold whipped cream into yolk mixture, then fold in beaten egg
whites. Chill one hour.

When ready to serve, sprinkle with nutmeg.

MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo
moderator at net/node 004/005

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