SAGE WHEAT BREAD

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Bh g Spicy
Breadmaker

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-PNewton vkbb14a
1 1/2 c Water (Milk) 1
1 tb Applesauce (Shortng) 1 1/2t
2 c Whole wheat flour 1 1/2
1 c Bread flour 2/3
1/3 c Cornmeal 1/4
1 tb Brown sugar 2 t
2 ts Fresh sage 1 1/2 OR
1/2 ts Crushed dried sage 1/2
3/4 ts Salt 1/2
1 t Yeast 1 t

Page 39

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Title: Chocolate Maple Walnut Praline
Categories: Desserts, Bakery
Yield: 1 servings

1 1/2 c Walnut pieces
1/2 c Pure maple syrup
2 c Granulated sugar
1/2 ts Fresh lemon juice
2 oz Unsweetened chocolate;
-chopped
Into

Recipe by: BAKERS’ DOZEN (MARCEL DESAULNIERS) SHOW Preheat the oven
to 325 degrees. Toast the walnuts on a baking sheet in the preheated
oven for 8 minutes. Remove from the oven and cool to room
temperature. Heat the maple syrup in a 1 1/2-quart saucepan over
medium-high heat. When the syrup begins to boil, reduce the heat to
medium and allow the syrup to continue to boil and thicken for 10
minutes, stirring occasionally with a metal spoon. Remove the very
hot syrup from the heat. Immediately add the walnuts to the syrup and
stir to combine. Transfer the glazed walnuts to a baking sheet with
sides. Use a metal spoon to spread the walnuts evenly over one half
of the baking sheet. Set aside. Place the sugar and lemon juice in a
3-quart saucepan. Stir with a whisk to combine (the sugar will
resemble moist sand). Caramelize the sugar by heating for 10 to 10
1/2 minutes over medium-high heat, stirring constantly with a wire
whisk to break up any lumps (the sugar will first turn clear as it
liquefies, then light brown as it caramelizes. Remove the saucepan
from the heat, add the unsweetened chocolate and stir to dissolve.
Immediately and carefully pour the caramelized mixture over the
walnuts, covering all the nuts. Allow to harden at room temperature
for at least 30 minutes. Invert the praline onto a clean, dry cutting
board (it should pop right out of the baking sheet), this will keep
the shiny side looking shiny after cutting. Use a sharp serrated
slicer to cut (use a sawing motion) the praline into desired size
pieces. Store the praline in a tightly sealed plastic container until
ready to devour.

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PIZZA BM CRUST

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breadmaker Breads
Pizza

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/4 c Bread flour
1 t Salt
1 1/2 ts Vegetable oil
3/4 c Water
1 t Dry yeast
Toppings:
2/3 c Pizza sauce (10 oz)
2 c Mozzarella cheese (8 oz)
Garnishes of your choice

1. Place first 3 ingredients inside the bread pan. Add water. Close cover
and place dry yeast into the yeast holder. SELECT: BASIC DOUGH MODE. Press
start.
(Breadmaker completes the basic dough mode 2 hours and 25 minutes later) 2.
Divide the dough into 4 equal portions. Roll each portion into a ball. 3.
Place on a lightly floured surface. Cover with a plastic wrap and rest for
20 minutes. 4. Roll out each ball into a flat circle. 5. Place on a greased
baking pan. Prick the surface with a fork. 6. Brush with 2 tablespoons
pizza sauce. Sprinkle mozzarella cheese on top. Garnish with ingredients of
your choice. 7. Bake in 500 deg. oven for 12 to 15 minutes or until
ingredients are cooked and the dough is crisp and slightly brown.

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BAKED FISH CHOWDER

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
350 F.

Butter a deep baking dish. Peel and thinly slice
three medium potatoes and two onions. In bottom of
dish, put half the potatoes and onions. Salt and
pepper and dot generously with butter. Cover with a
thick layer of fish fillet (or flaked, canned salmon).
Season and again butter generously. Layer with
remainder of potatoes and onions and season again.
Pour in enough milk to reach top layer. Sprinkle with
paprika and bake one hour at

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Strawberry Rhubarb Pie

Recipe By : R. Banghart – Recipe from Mom
Serving Size : 8 Preparation Time :0:00
Categories : Desserts Pies
Rhubarb Strawberries

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups sugar
3 tablespoons quick tapioca
1/4 teaspoon salt
1/4 teaspoon nutmeg
1 pound rhubarb, in 1/2″ pieces — 3 cups
1 cup sliced fresh strawberries
pastry for 2 crust, 9″ pie
1 tablespoon butter

Mix sugar, tapioca, salt, nutmeg and rhubarb. Add strawberries. Let stand for
20 minutes. Line a 9″ pie pan with pastry. Spoon filling into crust. Dot
with butter. Cut remaining crust in strips and lay on pie to make lattice.
Dot with butter. Bake at 400 F. for 35-45 minutes.

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Lbj Pedernales River Chili

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Main Dish Poultry
Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 pounds Venison — bite size
Chili grind fine *OR*
Chuck, well trimmed — ground
1 large Onion — chopped
2 Garlic cloves — minced
1 teaspoon Oregano
1 teaspoon Cumin seed
2 cups Hot water
6 teaspoons Chili powder
1 1/2 cups Canned whole tomato
2 dashes Liquid hot pepper sauce
Salt to taste

Place meat, onion and garlic in a large heavy skillet or Dutch oven. Cook until
light colored. Add oregano, cumin, water, chili powder, tomatoes, hot pepper
sauce (more or less to taste), and salt. Bring to a boil, lowering heat, and
simmer for one hour. Skim off fat during cooking. AUTHOR’S NOTE: Even more fat
can be removed if chili is stored in refrigerator, allowing fat to rise to the
top and solidify, when it can be easily removed

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Title: Sweet Potato Pie
Categories: Pies, Ceideburg 2
Yield: 8 servings

1 lg Sweet potatoes
4 tb Butter
1/2 c Light brown sugar
1/2 c Milk
3 Eggs, separated
1/4 ts Salt, or to taste
1/8 ts Grated nutmeg, or to taste
1/2 ts Cinnamon, or to taste
1/4 ts Ground cloves, or to taste
1/2 ts Vanilla extract
Prepared pie crust (see
-below)

MMMMM————————FLAKY PASTRY—————————–
2 c Flour
1/4 ts Salt
1/3 c Cold lard or vegetable
-shortening and
Cold butter or margarine
3 To 5 tablespoons cold water

In this very accommodating pie, the amount of sweet potato used need
not be exact.

1. Preheat oven to 375F. Pare sweet potato, cut in half lengthwise,
then cut each piece once crosswise, and drop into boiling water to
cover. Boil until tender (15 to 20 minutes). Meanwhile, cut butter
in small chunks and place in a medium mixing bowl with sugar.

2. Drain sweet potato and quickly mash with butter and sugar. While
mixture is still hot, beat until smooth. Beat in milk and egg yolks.
Add salt, nutmeg, cinnamon, cloves, and vanilla; carefully adjust
spicing to taste.

3. Using an electric mixer with clean, dry beaters, beat egg whites
in a small bowl until stiff. Gently fold beaten whites into sweet
potatoes. Pour mixture into pie crust, place on a baking sheet, and
bake for 40 minutes. Lower heat to 350F and bake until top is medium
brown and crust is golden brown (an additional 5 to 10 minutes).
Serve at room temperature or chilled.

Serves 8.

VARIATION: For the more familiar, heavier pie filling, omit milk,
and beat whole, unseparated eggs into the sweet potato mixture. Bake
at 375F for 40 minutes. Serve warm or at room temperature.

FLAKY PASTRY:

1. In a large bowl mix flour and salt. Using a pastry blender or 2
knives, cut in lard and butter until mixture is crumbly and particles
are the size of small dried peas.

2. Mixing lightly with a fork, sprinkle on water, 1 tablespoon at a
time, until dough begins to cling together. With your hands press
dough into 2 flattened balls of equal size. Enclose in plastic wrap
to prevent dough from drying out while preparing filling. To avoid
stickiness, refrigerate for up to a day.

3. Roll out on a lightly floured surface, using short, firm strokes
to achieve uniform thinness, according to recipe directions.

Makes two 9-inch pie crusts.

NOTE: To prepare in food processor, combine flour and salt in work
bowl. Add lard and butter. Process, using short on-off bursts, until
coarse crumbs form. Add water through feed tube, 1 tablespoon at a
time, processing until mixture barely clings together. Use your
hands to press pastry together into 2 smooth balls.

From “Regional American Classics”, California Culinary Academy,
Chevron Chemical Company, 1987.

Posted by Stephen Ceideberg; November 3 1992.

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Title: BANANA-RUM ICE CREAM
Categories: Frozen, Desserts, Fruits
Yield: 1 servings

2 Egg
1/2 c Sugar
1/4 c Honey
1 tb Lemon juice
2 c Half-and-half
1 c Whipping cream
3 tb Rum

In a large bowl, beat eggs until blended. Beat in sugar and
honey un- til smooth and light. Stir in bananas and lemon juice.
Stir in half-and-half, whipping cream and rum.

MMMMM

Title: Elegant Stuffed Pumpkin
Categories: Vegetarian
Yield: 5 servings

1 5-pound pumpkin
2 To 3 cups brown rice,
Cooked
2 c Crumbled dry whole wheat
Bread (or part corn bread
Etc ) I used bread
Crumbs and corn meal.
1 Onion, chopped
1/2 To 1 cup chopped celery and
Leaves
2 Apples (tart and unpeeled),
Chopped
1 c Roasted chestnuts or a
Andful of cashew nuts, cut
In half.
x Herbs: Sage, savory,
Marjoram, oregano, and
Paprika to taste. I used
About a teaspoon
Each
1 To 2 cups vegetable stock
1/4 To 1/2 cup butter, melted,
Or safflower oil.
[ed …Necessary?]
Soy sauce or salt to taste.

Cut off top of pumpkin to make a lid. Remove the seeds and scrape out
any stringy pulp. Combine dry ingredients in a large mixing bowl and
mix well with hands. Add stock and butter, and mix well, adding soy
sauce and salt if desired. Stuffing should be moist but not wet. Pack
loosely into pumpkin, replace lid, and bake on oiled cookie sheet for
1 1/2 hours or more at 325 F. It is done when a fork pushes easily
through the pumpkin. Transfer to a caserloe dish and serve at the
table, scooping out some of the tender pumpkin flesh with each
serving of stuffing. If the pumpkin is organically grown, you may eat
the skin too. (If you have too much stuffing for your pumpkin, place
extra in an oiled casserole, cover, and bake for 1 hour.)

The Vegetarian Times Cookbook, p. 290

Posted by “norman (n.m.) kruse” 18 Oct 1994 to
rec.food.veg.cook. Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV

MMMMM

SPICY BEAN GOULASH

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Red kidney beans, soaked
-overnight
1 tb Olive oil
1 md Onion, finely chopped
1 Garlic clove, finely chopped
1 sm Red chile, finely chopped
3 lg Red peppers, chopped
3 c Chopped mushrooms
1 md Potato, diced
3 ts Paprika
1 t Thyme
2 tb Tomato paste
1 t Miso (soy paste), dissolved
-in a little water
Salt
Black pepper
Brown rice or whole-wheat
-noodles

This simple goulash recipe is from “Vegetarian
Cooking,” an RD Home Handbook Publication.

Drain the beans, cover with plenty of fresh water,
bring to a boil, uncovered and boil fast for 10
minutes. Reduce heat, cover, and simmer for 40 minutes
or until soft. Drain, reserving liquid.

Heat the oil in a large saucepan and gently fry the
onion in the oil for 4 to 5 minutes or until soft. Add
the garlic, chile, peppers and mushrooms and cook for
five minutes. Cover and cook the mixture for 15-20
minutes over a very gentle heat.

Add the cooked beans, potato, paprika, thyme, tomato
puree and miso to the stew.

Simmer gently for 30 minutes, adding a little bean
liquid if necessary. Season with salt and pepper and
serve hot with rice or noodles. Serves four.

Nutritional analysis per serving: 289 calories, 4.6
grams fat, 0 milligrams cholesterol, 111 milligrams
sodium; 14 percent of calories from fat.

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