COOKE BOOKE Clintonia Cow, Goat, and Hen Desserts Can Contribute to Health COOKIE SHINES Fillings and Toppings Grain Bin Huitzilopochtli's recipes Breads and the Like MAKE SAUCES AND DRESSINGS Pic - Nic...Church Supper Roadside Diner . . . Open All Night Salads and Such Soups and Stews are Fun to Make . . . Vegetables Vegan Land
CLINTONIA Why Be Sneaky? The very first thing you do when you get your hands on this book is— read it in private. Then, put a plain jacket on it—preferably washable—and HIDE it carefully. Don’t let the children get even a peek at it or the jig is up. I am about to share with you some top-secret pointers on how to give your family more zip, zest and zingo—when they’re not looking. But, why be sneaky about it? Why the James Bond 007 intrigue? Why not straight from the shelf and into the pot? Why? I’ll tell you why. Because, at certain stages of their growth and development (like from toddlers through teens and right up to the coronary stage) anything that smacks of “health” is considered square, for the birds, or, when they get sophisticated, “faddist.” Sneaky cookery is the art of incorporating into every dish the food values, the vitamins and minerals and enzymes which would have been there in the first place if the food had not been processed, devitalized and loaded with additives and thus stripped of much of its nutritive value. Kwik Chili 1: 1 c tomato juice 1/2 c bulgur 2: 2 T olive oil 3-5 garlic 3: 1 t cumin
1 t oregano 4: some jarred chili peppers + some juice 1 'can' chili beans 1 lb. can tomatoes salt optional: chick peas, black olives, onion, celery, zucchini, hominy, tomato paste, red sauce, beer, mushrooms Bean - Beer Chili tomatoes kidney beans chick peas pinto and/or black beans beer chili powder cumin salt parsley Simmer topless. Natalie's Hummus 2 c cooked chick peas 3-4 garlic 1 t salt juice 1 lemon 3/4 c tahini dash pepper 'Hummus to me is about texture.' Optional: o.o.; chick pea broth 'Fat-Burning Lentil Salad' 1 lb. lentils 3 whole garlic 2 chili pepper 4 T o.o. 1 t salt 6 T cider vinegar 1/2 c onion black pepper
Kale and Kraut kale leaves, lightly steamed sauerkraut tahini Dijon mustard bread Miso Spread Brown 1/2 c onions in oil. Add 1/2 c tahini. 4 T water, followed by 2 T miso (add the latter gradually). Heat few min.; chill.
Cook 4 a few min. & add
So-Called Cajun Rice 1:
o.o., onion, garlic, sweet & hot peppers, mushrooms
stewed tomatoes, chili powder, cajun spice, parsley, hot sauce
Cajun Spice, So-Called 3 T paprika 2 t onion p. -- pepper -- white pepper -- cayenne 1 t oregano -- thyme 1/2 t celery seed
Spanish Rice: oil onions garlic celery 1 t chili powder -- cumin -- salt 1/2 t oregano black & cayenne pepper
1 c + chopped tomatoes 3 c cooked rice grated sharp cheese
Add rice last. Top with cheese.
'93 Gazette Vegetarian Chili 1: 3 T oil 1 onion + 4 garlic 1/2 lb. mushrooms 2: 2 c cauliflower 1 large potato 1 large green pepper 2 large carrots 3 c maize kernels 28-oz. plum tomatoes + juice--chopped 2 cans kidney beans + broth 1 c tomato juice 1 T cumin 2 T chili powder 1 1/2 t salt 1/8 t cayenne pepper 2 T tomato paste 3 T red wine 1: sautĂŠ few min. Add rest & bring to boil. stirring, until potatoes are tender.
Blackberry Sauce 1: 3 c blackberries 4 T brown rice syrup 2:
Simmer covered, occ.
1 T kuzu + 1/3 c water (cold) 3: 2 t lemon juice 1: heat. Stir in 2. Cook until thickened; add 3. Willhouby's Apple Crisp 1: 2 T lemon juice 4 T 'flour' 3/4 c 'brown sugar' some cinn. 1/3 c or more water 2: 1 1/2 c quick oats/bread crumbs 1/2 c phlour -- wheat germ some cinn. 1/2 c or more marg. Chop-up some apples and put in baking dish. Add some cranberries if desired. Pour 1 over fruit; top with 3. Add some raisins if desired. Also: add, 'if desired,' brown sugar or syrup to 2. Pottage 1 lb. red or black, or pinto beans 8 c water large onion rice garlic salt & pepper Soak beans. Put in pot with garlic (lots), water (boiling), onion, salt & pepper. Bring to boil, then simmer few hour, adding parboiled rice fairly early in the process. TVP Burgers 1: 1 c TVP 4 T kwik oats 1/2 t basil - oregano
- garlic powder - dried onion 1/4 t parsley powder - mustard powder 2: 3/4 c boiling water 2 T catsup -- soysauce 3: 1 T peanut butter 4: 4 T w.w.f. 1 T nutritional yeast 2 - 1:
let sit 5 min. Add 3 & 4. Mix well:
Old School Pasta Sauce o.o. / onion / garlic / peppers / mushrooms tomato puree / tomato paste / diced tomatoes / salsa (opt.) wine / balsamic vinegar / salt & pepper (white) / sugar fennel / thyme / rosemary / sage / basil / oregano / marjoram / parsley / garlic p. Nut Stuffing 4 T butter -- onion -- celery -- mushrooms 1 t salt 1/2 t thyme 1/4 t poultry seasoning dash cayenne dash garlic powder 2 c bread crumbs 1/2 c chicken broth 3/4 c chopped nuts 1: sautĂŠ few min.; celery should remain crisp. Stir in rest: bake till lightly browned--30 + min. @ 350Â°.
The Abbot's German Potato Salad 1:
> 1/2 c onion
> 1 3/4 t oil
> 2 T flour
> 1/2 c wine vinegar
> 6 c cooked sliced potatoes
> 1 t celery seed
> 2 T Sucanat
> 1 c water > 4 T fake bakon bits
SautĂŠ 1; add 2, followed by 3: cook and stir until thickened. Add 4: heat thoroughly, stirring carefully. Garnish with parsley, pimiento, and paprika. Another Version 1:
> 3/4 c onion
> 2 T oil
> 2 T flour
> 2/3 c cider vinegar
> 4 T Sucanat
> 10 T fake bacon bits
> 1 1/2 c water
> 1 t salt
> 6 c cooked, peeled & sliced potatoes
SautĂŠ 1; stir in 2. Add 3. When bubbly and thick, add 4. Gently stir in 5. Heat through; serve warm.
Old-Timey Mush 1:
> 1 c cornmeal
> 1 c cold water or milk
> 2 1/2-3 c boiling water or scalded milk
> 1 t salt
Whisk 2 into 1. Cook 30 + min. in double boiler.
Walnut-Lentil Spread 2 c 'fat-burning lentil salad' salt, brown mustard some walnuts optional ingredients:
soysauce Worcestershire onion mayonnaise celery pickles olives pimiento Old Man O'Brien oil/marg. bit of sweet pepper small onion bit of garlic 1 T flour 1 c milke salt/cayenne ¾ c Yeast Cheez 4 C cooked, chilled, & diced new potatoes Prepare and place in casserole. marg.: bake.
Top with bread crumbs; dot with
Weil's Wedges Halve 3 potatoes; cut each half into 4 wedges. Toss with the following: 2 T lemon juice 2 t o.o. 1½ t fresh rosemary (1 t dried) ¼ t salt ¼ t pepper Arrange skin-side-down on baking sheet. 45 min. @ 400°. Lima Bean Salad Steam some green lima beans; sauté some onions and red peppers. Combine the above and add some red onions, tarragon, salt, pepper, thyme, & Dijon mustard. Toss with an o.o.-lemon juice vinaigrette. Steppie's Fruit Bars 1:
> 1½ c phlour (mostly w.w.p.f.) > 1½ c kwik oats > 4 T sugar > ½ t soda > ¼ t salt >cinn.
> ½ c 'maple' syrup
> few T cold marg.; cut-in
> the filling of one's choice
Dill'd Cabbage Soup Sauté in some oil: 2 large onions smallish head cabbage 1 t dill seed ½ t dill weed ½ t + caraway salt & not a small amount of pepper Add: 2-4 cloves garlic 1 T vinegar Add: 3-4 c water 1½ c tomato juice 2 t soysauce a bit of yeast extract, 'Kitchen Bouquet,' or something of a similar nature a few potatoes Add lastly: ½ c fresh parsley Purée 2 c along with a few tablespoons of 'butter' and a couple teaspoons of flour.
'More Chip' 1: > 2 c w.w.p.f. > ½ c oat flour 'dehydrated cane juice' > ¾ t soda
> 2/3 c
> ¼ c or more prune puree > 2 T maple syrup > 1 t vanilla > ¼ c water
> ½ c choc. chips
10-12 min. @ 350°. Vegan Custard 1: 3¾ c apple juice 1/3 c agar 2:
> ½ c ch. walnuts
4 T agar 4 T apple juice 3: pinch salt 4 T lemon juice 1 t vanilla 1 t lemon zest 4: 4 T rice syrup 5: kiwi fruit, fresh berries, bananas, etc. 1: Simmer 15 min. Add 2 & cook until thickened. Add 3; remove from flame. Add 4. Pour into dish and let cool to room temp.; chill 1 + hr. Process; garnish with fruit. McWaldorf Salad 1: 1 1/2 c pineapple juice 1/2 t lemon juice 2 T 'cornstarch' 2: 5 c diced red apples 1 c celery 1/2 c walnuts -- raisins 1:
cook until thickened; chill 2 hrs., then combine with 2.
Clintonia Maize Casserole polenta red sauce tomato paste tomatoes Italian seasoning garlic olives cheese (?) Fatfree Oat Biscuits 2 c oat flour 1 t baking p.
¼ t salt 1 c evaporated skim milk 4 T yogurt Fold wet into dry. 12-15 min. @ 425°. Cheez Spread 1½ c cooked great northerns ½ c pimiento pieces 6 T nutritional yeast 3 T lemon juice -- tahini ½ t onion p. -- yellow mustard -- salt Process; chill. White Sauce Add 1 c cashew milk to the above; heat. Hoppin' Janeane fake meat onions green peppers black-eyed peas rice hot sauce etc. Bean Burgers 2 c cooked beans, pureed 1 onion 1 garlic 1 celery 1 carrot ½ c wheat germ 1/3 c TVP, soaked in 2/3 c broth 3 T nutritional yeast 3 T oil ½ t salt ½ t dill seed 1 sprig fresh dill
½ c cooked rice Fry or broil. Greek Beans*** Soak 1 lb. white beans 'overnight.' Sauté in olive oil: 1 onion + 8 garlic Place in the pot the cooked beans, the onion & garlic, and: 5 c water 1 bay leaf 1 t oregano 2 T tomato paste some basil in oil Simmer until beans are tender. Remove from heat and add: salt & pepper juice 1 lemon ½ c parsley ½ red onion Garnish with Greek olives. Optionally add some diced tomatoes. Kazakhstan Kasha Sauté: 1 T oil 6-oz. mushrooms salt + pepper Add: 4 green onions Sauté 30 min. & transfer to bowl. Add to empty skillet: 1 T oil 1 c kasha Sauté 1 min.; add: 1¾ c hot vegetable broth ¼ c hot water salt + pepper ½ t tarragon Bring to boil; cook & stir until all liquid is absorbed. Stir in mushrooms. Serve hot. Tabbouleh ½ c bulgur 1½ c parsley 5 scallions 3 sprigs mint 1 garlic
1 T o.o. juice 1 lemon salt & pepper 3 tomatoes Rinse bulgur. Place sieve in bowl; cover with boiling water & let sit 20 min., then drain and press. Mix with rest. Old Hag's Hash Sauté some onions and garlic in oil; add a bit of soysauce. Add some carrots, potatoes, and water. Add some mushrooms, sweet peppers, zucchini, and parsley. Add some salt, pepper, turmeric, and thyme. Cook in 'an old-fashioned iron skillet.' Alyssa's Burgers Sauté: 1 T o.o. ½ c green onions 1½ T garlic 1 T white wine Combine with: 3 c pinto beans, partially mash'd ¾ c 'cracker meal' 2T oil ½ c parsley 2 T seasoned rice vinegar ½ t Italian seasoning Drop by ½-cupful onto parchment-lined baking sheet. Flatten gently. Bake 25 + min. @ 350°. Giobbi's Bruschetta Toast some slices of Italian bread. Rub one side with garlic, then drizzle on some o.o.; add thin slices of tomato, then season with salt & pepper. 'Return to broiler to heat close to the flame for about one minute.'
Italian Peasant Feast Brown squares of stale bread in o.o.; add strips of peppers & cook a few minutes. Add some fresh tomatoes and stew until peppers are tender; season as desired.
Tofu Whipped Kreeme ½ lb. soft tofu, well-drained 2 T oil -- water -- syrup -- lemon juice 1 t vanilla dash salt Process. Chill. Eggplant Sandwich Sauté in o.o.: 1 eggplant Add: onion & garlic 16-oz. diced tomatoes ½ t red pepper flakes -- salt pepper some Italian seasoning Simmer until most of the liquid has been blown off. Stir in come cooked rice and serve on or in pita or Italian bread. Variation: omit rice and add a splash of red wine; serve over pasta. Authentic Falafel 1 c cooked chick-peas, processed 1 c pre-soaked bulgur 2 garlic 2-3 slices whole-grain bread, soaked in water & pressed dry 2 T lemon juice 1 egg 1 T cilantro 2 T parsley 1 t cumin ½ t paprika 1/8 t cayenne salt & pepper 1 t baking powder Process in food processor. Chill overnight. Form into walnut-sized things: fry.
Chocolate Muffins Purée 1 'can' pears; measure out 1½ cup. Add: 2 egg whites ½ c brown sugar 1 t vanilla Add: 1 c w.w.f. 1 c oat flour 6 T cocoa 1 T bak. p. Fill 'muffin tins' and add the following topping: 6 T kwik oats 1 T cocoa 1 T brown sugar 1 T honey Bake @ 350°. 'Legacy' Pedro Salad brown rice beans--at least two types hot & sweet peppers onions garlic carrots maize black olives broccoli chives or scallions salt, pepper garlic powder basil olive oil red wine vinegar balsamic vin. Crisp Topping 2/3 c kwik oats 2/3 c rolled oats ½ c w.w.f. scant ¼ c oat flour ½ t cinn. 2 T honey ¼ c orange juice (or, 2 T butter + 2 T apple or orange juice concentrate)
½ t vanilla Crisp Topping 2 c rolled oats 1 c w.w.f. 4 T apple juice concentrate 4 T butter cinn. & nutmeg Kraut Slaw 2 lb. jar sauerkraut ½ med. red cabbage onion 2 celeries some sweet bell peppers 1 c 'sugar' ½ c oil 1/3 c white vinegar ¼ c water 1 t salt celery & mustard seeds + some caraway Lappé's Roman Rice and Beans Sauté in oil ('olive is good'): 2 garlic 1 large onion 1 large carrot, chopped 1 green pepper 2/3 c parsley, chopped 2 t basil 1 t oregano Add: 2-3 large tomatoes, coarsely chopped 2 t salt pepper 2 c cooked dried beans Add: 5 c cooked brown rice ½ c or more Parmesan cheese Garnish with more parsley and Parmesan. Serve with a 'green salad' and 'Italian bread.' Old Hash
Dice 2 potatoes; steam, drain, and set aside. Sauté 1 onion, and 2 bell peppers (1 green and 1 red). Add 1 c corn kernels. After the corn is heated, add the potatoes and: 1 t poultry seasoning salt & pepper ¼ c parsley a bit of chili pepper if desired Brown in skillet. Fruit Syrup 3 c fresh fruit (apricots, blueberries, cherries, papaya, peaches, plums, pineapple, strawberries, raspberries, etc.) ¾ c Sucanat 1 t 'Fruit Fresh' Process.
Peach Crisp Whisk: ½ c brown sugar 1 T cornstarch ½ c applesauce ¼ t cinn. Stir in: 3 lb. fresh peaches When peaches are well-coated, put in baking dish. Sprinkle on top of that ¾ c 'graham cracker crumbs' and ½ c grape nuts. Bake covered 20 min. @ 350°; topless another 20 min.
Sallycharetteaecz5scc@mvs.oac's Fruit Dessert Make appear: Asiatic pears strawberries raspberries oranges Toss very delicately. Pour the following over the above: 1 shot brandy or Grand Marnier 2 T honey some nutmeg 'Any fruits should do, too.'
'93 Ratatouille Sauté over medium flame in 4 T o.o. ½ dices of: 2 celery stalks 2 green peppers 1 large red pepper 4 med. zucchini 2 red onions Presoak 2 c diced eggplant in 1 c milk for 1 hour; strain. Add eggplant to the above along with: 1 28-oz. can of plum tomatoes Season with: 1½ t basil 1 t oregano 2 t minced garlic 2 T tomato paste ½ t salt -- sugar 1 t 'coarse peppercorn' Simmer for 10 min., then strain; reduce liquid by half. Place all of the above in casserole. Bake topless 30 min. @ 350°. Sprinkle on some Parmesan & return to oven for 15 more min. 'Serve 8 with fettuccine.'
Gingersnaps 6 T maple syrup 2 T molasses 4 T oil ^ 1½ c w.w.f. ½ t baking p. -- soda ¼ t salt 1 t ginger Drop by tablespoon 1 inch apart. 12-15 min. @ 350°; edges should be firm. Ginger Bread Boil 2 min. ½ c raisins ½ c dates 1¾ c water ¾ c sugar 1 t ginger
2 t cinn. ¾ t nutmeg ¼ t cloves ½ t salt Let cool. Stir in: 2 c w.w.p.f. 1 t soda 1 t bak. p. To the 9-inch square pan: bake 30 + min. String Bean Affair o.o. red onion 'hickory nuts' 'string beans' soysauce pepper Walnut-Garlicky Spread 2 c walnuts 2 garlic 7 T o.o. 1/2 t salt Peppermint Brownies Let sit 5 min.: 1/3 c kwik oats ¼ yogurt 2 T water Mix: ½ c flour ¾ c + 2 T sugar 6 T cocoa Add: 3 egg whites 1½ t vanilla Combine all of the above and put in baking dish. Bake 22 min. @ 325°-edges should be firm. Heat the following in saucepan for 20 sec.: ½ c confec. sugar 2 t milk 2 drops peppermint extract Drizzle over the above.
Salatet Fasoolya 1 lb. lima beans - 2 t salt - 2 garlic - juice 2 lemons - 4 T o.o.
Cow, Goat, and Hen
Indian-Style Tea One of the pleasures of traveling in India by train is watching the countryside pass by your window while sipping fragrant hot tea. As soon as the train stops at a station, vendors rush over to the windows and offer rich, spicy tea in unglazed terra cotta cups for a few rupees. Tourists soon become accustomed to the phrase â€œchai, garam chaiâ€? (tea, hot tea), at all hours of the day. Throughout India, tea is served late in the afternoon...
1 cup water 4 teaspoons Indian black tea 3 cups milk--not skim ½ teaspoon ground cardamom -- cinnamon one ¼-inch-thick piece peeled gingerroot sugar or other sweetener of choice Bring water and tea to a boil. Lower the heat and cook, uncovered, until the water takes on a deep amber color, a few minutes. Add milk, cardamom, cinnamon, and gingerroot. Cook, uncovered, until the mixture comes to a boil. Strain into cups. Sweeten to taste. Mocha Chocolate Sauce Melt in the double boiler: 5-oz. bakers chocolate, broken into pieces Remove from flame and slowly stir in: 2/3 c strong coffee ½ c sugar When entity is silky and smooth, stir in: 2/3 c cream Chill. Serve hot. Coconut-Custard Sauce Process 3 minutes: 1¼ c warm milk 1/3 c coconut 3 egg yolks 3 T sugar dash salt Into the double boiler. Cook until mixture coats back of spoon, stirring constantly. Chill; serve with fresh fruit or plain cake. New Zealand Diabetes Association Whipped Topping Chill bowl and beaters. Beat ½ cup ice water and ½ cup nonfat dry milk until soft peaks form. Add 1 T lemon juice and sweeten to taste. Continue to beat until stiff. Coconut Macaroons 1:
> 2 whites
> 1/8 t tartar
> ½ c ‘sugar’
> pinch salt
> ½ t vanilla
Beat 1 stiff. 275°.
> 1 c unsweetened coconut
Beat in 2; fold in 3.
Drop by teaspoon.
50 min. @
Nut 'roons Make as above except: the coconut.
brown sugar for the white; ½ c chopped nuts for
Spanish Cream 1:
> 1 'pkg.' vegan gelatin
> 2 egg yolks
> 1 t vanilla
> 2 egg whites
> 2 T sugar
> 1/8 t salt
> 2 c milk
> 4 T sugar
1: into the double-boiler. Beat 2; add to 1. Cook 5 min. or until gelatin dissolves. Remove from heat & add 3. Beat whites stiff, gradually adding sugar. Fold into the above. Pour into serving dish and chill. Will separate into 2 layers. Top with whipped 'cream.' Kwik Pasta Toss hot pasta with olive oil, salt, pepper, red pepper flakes, garlic, freshly-grated Parmesan, and fresh parsley. Feta Dressing 4-oz. feta cheese 3 T yogurt 2 T lemon juice 1 T honey 1 T olive oil 1 garlic Process. Greek and Italian Pizza 2 3 1 3
T o.o. c sweet pepper strips c onion rings crush'd garlic
salt 1½ t Italian seasoning Combine. Spoon onto 12-inch focaccia. 12 min. @ 450°.
Top with 4-oz. feta cheese.
Ratatouille Plus Spoon leftover ratatouille into ramekins. Top with a poached egg; cover with shredded Gruyère ('Swiss') cheese. Broil just long enough to melt cheese. Portuguese Omelette Beat 4 eggs. Add: ½ c cooked spinach -- tomato sauce 2 T pimiento 1 onion salt & pepper Pour onto hot skillet.
Cook until set, turning once.
Egg On Toast Arrange on top of slices of whole wheat or rye bread: some olive paste, some minced hard eggs, black pepper, and fresh parsley. Broil. Mozzarella Toast On a slice of 'sturdy' bread put: sliced Mozzarella, red onion, pepper, olive paste, olive oil, and some fresh parsley. Broil. Lentil and Goat Sauté some onions and a bit of garlic in butter. Mix with cooked lentils, red sauce, feta cheese; place in casserole and top with some buttered bread crumbs; bake. Krisps Process 1 c of walnuts. Add times. Beat an egg white by finely-grated Parmesan; add by tablespoon and press. 10
1 T wheat germ + 1 t cornmeal; pulse a few hand until foamy. Add the above + ½ c a pinch of salt and beat with a fork. Drop min. @ 375°.
Cheese Sauce Heat 1 c milk. Slowly add 1½ c grated Cheddar or Swiss cheese + 2 T w.w.p.f. Add a pinch of salt, tarragon, and cayenne + 1 t brown mustard.
'Sweetened Condensed Milk' Heat ½ 1 Add: ¾ 1 Heat
until steaming: c cold water 1/3 c dry milk c 'sugar' t vanilla and stir until sugar is dissolved; chill.
Peasant's Thanksgiving Cook 1½ c great northern or navy beans; rinse well. Combine with fresh oregano, 4-oz. Mozzarella, cut into cubes, 1 tomato, ¼ c red onion, 2 T olive oil, and 1 T balsamic vinegar; season; chill. Top with fresh basil.
A Greek Salad Cook and refresh: 9-oz. shells or rotini Combine with: 2 tomatoes, cut into wedges 1 cucumber 1 c green pepper, cut into strips 12 Greek olives 1½ c crumbled feta cheese 8 radishes 4 scallions 2 T parsley Add: ½ c o.o. ½ t salt pepper ¼ t oregano 1 garlic, crush'd Toss gently.
Tomato-Free Tomato Dish Heat some o.o. & add a whole garlic; when garlic is coloured, discard. Add oil to 1 c minc'd, oil-cured olives + 4 T fresh basil; toss. Add 4 T grated Pecorino, Asiago, or Parmesan & toss some more. Add to hot pasta; toss. Cheese Dip Process: 8-oz. cottage cheese 1/8 t 'onion salt' 1/8 t 'garlic salt' 4 dashes Worcestershire sauce Add thru hole: 2½-oz. blue cheese Chill. Another Cheese Dip 8-oz. cottage cheese ½ t Worcestershire 1 t Dijon 1 T mayonnaise 1 slice onion 1 c Swiss cheese cubes Prepare as above. Slaw Dressing 1½ c mayonnaise 6 T vinegar 6 T light cream 6 T sugar 1 t salt pepper Custard Sauce Place in double-boiler & beat: 4 yolks ¼ c sugar pinch salt Water in the bottom should be hot, but not boiling. After beating for
two minutes, gradually whisk in: 2 c milk, brought to boiling point When sauce is thick and smooth, whisk in 1 t vanilla, or 1 T brandy. Chill; serve over berries, etc.
Julia Child's Proper Whipped Cream 'Chilled whipping cream beaten at a leisurely pace of two strokes per second with a chilled wire whip in a chilled bowl will easily mount in two to three minutes. If you cannot bear the thought of not using your electric beater, circulate it by hand, starting at a slow speed and gradually increasing it to moderate, while lifting as much air as possible into the cream.' Fold in sugar or flavoring: 2 T sifted confec. sugar per cup of cream; 1-2 t vanilla; 1-2 T rum, brandy, or sweet liqueur. French White Sauce Melt 2 T butter. Blend in: 3 T flour Cook & stir to form a white roux. Remove from heat; when roux has stopped bubbling, add 2 c milk: whisk vigorously over moderately high heat until sauce comes to a boil. After boiling 1 min., remove from heat & beat in ¼ t salt + some pepper. To prevent 'skin' from forming, top with a thin film of milk or melted butter. English White Sauce Slowly heat: 2 c milk ¼ small onion 1 bay leaf 5 peppercorns, 'bruised' 4 parsley branches Make a roux out of 1 T flour and 1 T butter; stir over medium flame 1 minute. Whisk in milk + a pinch of salt. Set sauce over very low heat, cooking for ±25 min., occ. stirring. Season with more salt and a tiny pinch nutmeg if desired; strain. Sauce Mornay Bring to boil: 2 c French White Sauce Remove from heat and beat in:
½ c grated Swiss cheese, or half Swiss and half Parmesan. Season with salt, pepper, and a pinch of cayenne. Add 1 T butter if desired. Sauce Mornay II Heat: 2 c white sauce Whisk in one at a time: 3 egg yolks Gently fold in: ½ c grated Swiss cheese Serve over cauliflower and the like. Haricots Verts Gratinés à la Mornay Cook, refresh, and dry 1½ lbs. green beans. Spread ½ c Sauce Mornay in a casserole; add the beans + some salt & pepper. Pour on 1 c more Sauce Mornay; sprinkle on ¼ c Swiss cheese + a few bits of butter. Bake @ 375° until heated through and slightly browned. Chocolate Meringues Beat 2 egg whites to soft peaks. Beat in ½ c 'sugar,' and continue beating until stiff peaks are arrived at. Fold in ½-oz. bakers chocolate (melted), ½ T cocoa(?), and ½ t vanilla. Drop onto a baking 'sheet' dusted with cocoa. 40 min. @ 300°.
'Moist, Chewy, Chock-Full of Coconut' Beat for 30 sec. (until fluffy): ½ c egg whites Stir in: 1¼ c 'sugar' ¼ t salt ½ t vanilla Blend in: 2½ c 'moist shredded coconut' Drop by rounded teaspoon. 18 min. @ 325°. Variation: add 2-oz. melted bakers chocolate Variation 2: add ½ c chopped candied cherries Variation 3: 1 c coconut + 2 c 'wheaties' Bavarian Fruit Whip
Whip: 1 c whipping cream Add: 1 T honey 1 t vanilla Add: 1 c mixed fresh or frozen fruit (berries, bananas, pineapple, cherries, peaches, etc.) + 1/3 c nuts Stir well; chill. Serve in glasses; garnish with candied cherries and 'green citron slices.' Gnocchi alla Grannese 'Pound' to a paste: 1 c gr. walnuts 1 garlic some salt Add: 1 lb. Ricotta 1 c Parmesan Toss with noodles. Lentil-Feta Salad 3 c cooked lentils ¼ c red onions 1 c parsley 1 large garlic 1 t cayenne juice 1 lemon 4 T o.o. 1 c crumbled feta cheese Aristotle's Pâté 1 c or more cooked old-world dried beans o.o. onion and/or garlic parsley fresh basil salt & pepper lemon juice or white wine vinegar dried hot or sweet peppers chives goat cheese Process. Stir in chives.
Eggplant and Egg pulp from 2 eggplants 6 eggs, well-beaten 1 c bread crumbs salt & pepper Form into patties. Fry 'in shallow fat.' Brown each side well.
Greek Pasta Salad Cook and refresh 3 c rotini or shells. Combine with: 2 tomatoes, cut into wedges 1 cucumber 1 c green pepper, cut into strips 12 Greek olives 1½ c crumbled Feta cheese 8 radishes 4 green onions 2 T parsley Add: ½ c o.o. ½ t salt pepper ¼ t oregano 1 garlic, crushed juice 1 lemon, or ¼ c white wine vinegar 'Toss gently and serve.' Ariana's Salad Place in bowl: fresh seeded tomato green pepper seeded cucumber sweet onion (rings) bit of garlic fresh dill fresh parsley ('lots') Toss. Drizzle on a red-wine vinegar-o.o. dressing. Toss; top with crumbled goat cheese. 'Mock' Whipped Cream
Chill a can of non-fat evaporated milk; freeze stainless-steel bowl and the beaters. Put milk into bowl and add 1 t vanilla + 1 t brandy. Beat at high speed until peaks form. Roquefort Dressing ½ c lemon juice ½ t salt -- sugar -- paprika * 1 c o.o. ¼ lb. Roquefort 2--1: beat until smooth. 70s Rice Bake 2 c cooked brown rice 3 c scalded milk 2 eggs salt, pepper paprika 2 c cheddar Mix. Into the shallow baking dish. Bake @ 325°. Cheese Sauce Heat: 1 c nonfat milk Stir together: 1½ c grated Swiss, cheddar, or Jarlsberg 2 T w.w.f. Gradually add the above to the hot milk. Cook and stir until the cheese has melted. Stir in: pinch salt 1 t Dijon mustard pinch tarragon pinch cayenne Serve over veggies, grains, burgers, anti-meat loaf, and the like. Variation: add sauteéd mushrooms to the hot milk. Avocado Ice Cream
Peel and chunk: 1 'very large' ripe avocado Puree with: ¼ c lime juice + some zest 5 T sugar Whip ¾ c heavy cream until thickened; gradually beat in avocado and lime. To the ice cream maker it goes. Chocolate Kisses Beat to soft peaks: 1 egg white few grains salt Gradually beat in: ¼ c sugar When white is very stiff and shiny, fold in: ¼ t vanilla 1 t cocoa ½ T chocolate syrup Drop by teaspoon onto baking sheet. Bake 30 min. @ 300°. The Properly Poached Egg Fill skillet 2/3-full of water; ¼ teaspoon of vinegar for each egg. Bring to simmer. Break each egg onto saucer and slide gently into water. Spoon simmering water onto eggs every 2 minutes, until eggs are set. Another Egg Pâté eggs oil/marg. mayonnaise vinegar yellow mustard Worcestershire onion salt, pepper dill/fennel tarragon parsley paprika "BUTTERMILK," A NUTRITIONIST once observed, "is misnamed. It should really be called un-buttermilk." The tart, often thickened liquid with the rich-sounding name is the residue left over from churning butter;
cream with most of the butterfat removed. Buttermilk is nutritious (high in protein, low in saturated fat), has only about half the calories of whole milk, and, best of all, is a boon to bakers. Quite an impressive resumé for a food once used mostly for feeding pigs! Old Farmer's Almanac Pecan Nougats Grind: 3 c pecans Mix with 1½ c 'sugar.' Add to: 3 egg whites, beaten stiff Roll into small balls. 15 min. @ 400°. Valnöts Tarts Beat 6 egg yolks. Beat in: 1¼ c 'sugar' Fold in: 3½ c ground walnuts 1 T (sic) almond extract Beat 6 egg whites stiff & fold carefully into the above. Into the 9x9 pan. Bake 1 hour @ 325°. Coconut Roons Beat stiff: 2 whites 1/8 t cream o' tartar pinch salt Beat in: ½ c sugar Fold in: ½ t vanilla 1 c unsweetened coconut Drop by teaspoon; form peaks. 50 min. @ 275°. Nut Roons Make as above except: brown sugar instead of white; ½ c chopped nuts instead of the coconut. French Roons Grind:
¾ c almonds 6 T sugar Mix with: ¾ c sugar Work in 1 @ a time: 2 egg whites Add: dash vanilla Put in pastry 'bag'; squeeze out 15 + roons. Moisten tops with wet finger and sprinkle with sugar. 20 min. @ 325°. Italian Meringues Beat to soft peaks: 2 whites ¼ t cream of tartar Beat in 4 T sugar. Beat in: 6 T sugar 2½ t cornstarch 1/8 t salt Add 1 t vanilla or ½ t almond extract: beat stiff. Drop by tablespoon. Bake 50 min. @ 225-250°. Chocolate Roons Beat stiff: 2 whites 2 T cold water Beat in: 1/3 c sugar 1 t vanilla Blend in: ¼ t salt ½ T flour Fold in: 1 oz. chocolate, melted 1¼ c coconut Bake 30 min. 325°. 70s Celery Creamy Sauce Sauté: 4 stalks celery + leaves 2 t dried parsley 2 scallions 1 t lemon juice salt & pepper
Remove from heat and 'just before serving,' add: 1½ c cottage cheese or a mix of cottage cheese and yogurt, blended smooth Serve over baked potatoes, 'your favorite pasta,' or with sliced tomatoes and 'hearty, buttered rye bread.'
McPizza--70s-Style Toast some bread or English muffs. Spread with tomato paste. Top with mozzarella, onions, mushrooms, and green pepper. Toast or broil. Variation: add other stuff. Very 70s Eggplant Parmesan Sauté over high flame until browned and 'getting soft': 1 med. eggplant, sliced ½-inch-thick 'oil as needed' Set aside; simmer 15 min. in same skillet: 1 lb. jar of 'your favorite' pasta sauce extra Italian seasoning ½ onion -- green pepper 1 carrot, grated ¼ c Parmesan ½ c toasted sesame seeds Arrange eggplant slices in large baking pan; top with sauce. Spread on top of that ½ lb. mozzarella, sliced. Bake 15 + min. @ 350°. Serve with 'your favorite' pasta, or with rice; also, of course, a 'fresh green salad.' Very 70s Nutty Noodles Sauté 2 onions in ¼ c butter. Add and brown: ¾ c peanuts ½ c cashews Add and heat through: 1 c cooked white beans 12-oz. whole-grain noodles, cooked Mix separately by hand: 1/3 c tahini 2 c yogurt 'or more' 1 t honey dash cayenne salt & pepper Combine all of the above and put in casserole. Sprinkle on top ¼ c
toasted sesame seeds. 'Slip it in' to a 300° oven for 'a few min.' Another 70s 'Elegant' Noodle Dish Sauté: 1 T butter small onion ½ lb. mushrooms 2 garlic some parsley Stir in: 3 'dashes' of Worcestershire Remove from flame and just before 'serving' stir in: 1 c cottage cheese blended smooth with ½ c yogurt salt & pepper Serve on hot noodles; garnish with parsley. Serve with, of course, 'a favorite green salad.' Turkish Barley Soup Brown 2 large onions in oil. Add: 1 c barley When lightly toasted, add: 5 c stock or broth Cook until barley is done--45 + min. Remove from flame, let cool 'a bit,' then slowly add: 2 c buttermilk or yogurt Sprinkle in dill to taste and some butter. 'Once I was giving a demonstration of nonmeat cooking and the moderator could not stop eating the soup for the entire program!' Walnut-Cheddar Loafe 1¼ c cooked brown rice 1 c walnuts, coarsely ground 1 c cheddar, grated 2 T lemon juice 2 c chopped onion, sauteed in oil 2 eggs salt 2 T nutritional yeast 1 t caraway Mix well. Place in loaf pan. Bake 30 + min. Serve with cheese sauce. The Properly Poached Egg
Fill skillet 2/3-full of water. Add ¼ t of vinegar for each egg. Bring water to simmer; break each egg into saucer and slide gently into water. Add some salt. Spoon simmering water over eggs every two minutes until they set. Cherry Soup Cover with water + 1-inch: 1 c schnitz 2 lb. cherries, chopped Simmer 30 min.; purée; return to low flame. Remove ¼ c of the liquid and whisk in 1 T cornstarch; return to pan. Cook until thickened. Cool to room temperature, then stir in 2 c buttermilk. Chill. Add some lime juice. English Pesto Sauté 2 cloves garlic in 2 T o.o. and 1 'knob' of butter. Add the chopped stems from 1 bunch ('500 g') chard. Turn off flame. Add a handful of toasted pine nuts, the rest of the chard, '100 g' parmesan or pecorino, and a 'handful' of fresh 'coriander leaves.' Process. Eye-Talian Pesto Process: 2 c fresh basil 4 large cloves garlic 1 c pine nuts or walnuts Drizzle in 1 c o.o. Pulse in: 1 c Parmesan ¼ c authentic Romano Lydia Emerson's Pear Pie Filling Peel & slice five Anjou pears. Mix together: 2 T flour ½ c sugar 1/8 t salt 1 c yogurt cheese 1 egg ¼ t nutmeg 1 t vanilla Fold in pears & pour onto crust. Bake 15 min. @ 400°; 25 min. @ 350°. Add a topping and bake a while @ 375°.
Pasta with Cheese Cook pasta in salted water. Toss with olive oil & butter, parsley, garlic, salt, pepper, and Parmesan. Easy Cheese Sauce Heat slowly: 1 cup milk Stir in: 1½ c grated cheddar or Swiss 2 T w.w.p.f. pinch salt 1 t Dijon mustard pinch tarragon pinch cayenne Creamy Dressing ¼ c yogurt 1/3 c blue cheese 1 t Dijon mustard ½ t Worcestershire 2 t white wine vinegar ¼ t curry powder 3 T chives 1 t honey salt & pepper 'Stir gently.' McCarthyism Fruit Salad Drain a 'regular'-sized can of crushed pineapple and a can of fruit cocktail; reserve juice. Cook & stir until thickened: 1 c of the above juice 2 egg yolks ¼ c sugar 2 T cornstarch Chill. When cold, fold in: The above-mentioned drained fruit 2 c whipped cream 2 c mini-marshmallows 'When ready to serve, add bananas.' A Cake Frosting
6 4 1 ½ ½ ½
T T c c t c
melted butter cream coconut brown sugar vanilla chopped nuts
Mix. Spread on cooled cake. Place under broiler until frosting bubbles. Beard's Chickpea Purée Purée 6 cups cooked chickpeas. Put in heavy pan along with: 6 T butter 2 cloves garlic salt & pepper Heat through, adding enough heavy cream (up to ½ cup) to give a consistency like mashed potatoes. Stir constantly to avoid sticking. Aunt's Maize Casserole Sauté 1 onion in some oil. Add to: 2 c water 1 egg 1 c chopped green chilies Add: 3½ c blue cornmeal 1 t baking p. 2 t cumin 2 t chili powder Pour half the batter into casserole. Add 2½ c grated cheese, then rest of batter. Bake 40 + min. @ 375°. Variation: more layers. Curried Dip 1 1 ½ 2 ¾ 1
c T t t t T
yogurt cheese curry powder hot sauce onion salt vinegar or lemon juice
Serve with raw vegetables. Rød Grødmed Fløde
Process: 20-oz. strawberries or raspberries Strain away seeds, 'if one must'; add: 3 T sugar Boil over med. heat. Stir in: scant 2 T arrowroot 3 T water Simmer until thickened. Chill. Serve with heavy cream and fresh berries. Bechamel 2 T butter ^ 2 T onion Cook 3 min. Stir in: 2 T flour Stir in: 2½ c hot milk Cook & stir until smooth. Add: ½ t salt ¼ t white pepper tiny amount of nutmeg Cook over low flame 30 min., occ. stirring; strain. Sauce Mornay 2 c hot Bechamel 3 egg yolks ½ c grated Swiss Whisk yolks into sauce. Fold in cheese. 'Serve.' Potato-Cauliflower Soup Cook one head cauliflower and 3 potatoes. Heat: 4 c of the cauliflower cooking water Add: 1 c instant dry milk 2 T butter 1½ t salt Add: the vegetables some fresh parsley Process most or all of the above. Add: 1 c onions
Heat gently. Egg Sandwich Heat some oil in a small skillet. Add 1 egg; pierce yolk. Sprinkle 2 T Parmesan on top of it. Cook 1-2 min., then flip: cook till golden. Place between two slices of whole grain bread. Add ‘1 romaine leaf’+ other things if desired, such as tomato slice, onion slice, and the like. Proper Scrambled Eggs Whisk 1 T heavy cream into 2 eggs. Melt 1 T butter in pan. Add eggs + some salt & pepper: scramble till set. Russian Egg Salad 4 hard eggs 3 T softened butter ¼ c ground walnuts 2 T fresh dill 2 T fresh cilantro 2 T green onions 1/8 t salt Mash eggs with butter; stir in rest and mix well. Cheese Sandwich Spread Toast and grind ½ cup hazelnuts. Add to: 1 c soft cheese 1 t black pepper ½ t red pepper flakes Beat until creamy. Chill 2 + hours. Top with sesame seeds. Faithful Cheesecake 1 3 ¼ 1
pint ricotta eggs c honey t vanilla
Beat. Pour into casserole; sprinkle with nutmeg. Bake covered 40 min. @ 325° or until set. Knife test. Variation: pour over berries or other fruit and bake as above.
Sauce 4 Fruity Desserts Heat slowly: 13-oz. evaporated milk 3 T sugar Whisk in: 2 T cornstarch 1/3 milk When thickened, add: 1 t vanilla 2 t orange liqueur 1 t brandy Simmer 1 more minute. Chill; reheat in double boiler. Parsley Pâté fresh parsley o.o. oil-packed dried tomatoes walnuts garlic Parmesan lemon juice salt, pepper Process. McLiptauer Pâté 8-oz. cream cheese 2 t 'sweet Hungarian paprika' ^ 2 T onion 2 t chopped capers ¾ t caraway Serve on 'thin-sliced rye with radishes.' Goat Dip 3-oz. Roquefort or blue cheese 2 T white wine ¼ c chopped-fine Brazil nuts Cream cheese (room temp.) with wine; stir in nuts.
Pahkin Cake Beat: 4 yolks 1½ t vanilla Add: 1 t lemon zest 1/3 c sugar ¼ t salt Beat; beat in: 3 T flour ½-lb. walnuts Gently combine the above with: 4 whites Place in base of baking pan: 2 T bread crumbs mixed with 'a little butter' Pour on rest. Bake 1 hour @ 325°. Yogurt Cheese Cheesecake 4 3 1 1 2 1 3
c yogurt cheese eggs T lemon juice t lemon zest c 'sugar' t vanilla T sifted cake flour
Water-bake 1½ hours @ 325°. Egg Pâté 8 eggs - 1/3 c mayonnaise - ¼ c chili sauce - ½ t salt - ¼ c pimientostuffed green olives, chopped Egg + Lentil 3 c cooked lentils ^ ¼ c red onion 1 c minced parsley 2 garlic 1 t cayenne juice 1 lemon 4 T o.o. ^ 3 hard eggs
salt & pepper Cheddar'd Lima Beans Cook 1 lb. lima beans; drain and reserve liquid. Put beans back in pot and add 1Â˝ t dillweed, 2 c grated cheddar, salt, & pepper. Pour in reserved liquid to cover. Heat gently.
Desserts Can Contribute to Health
DESSERTS Dessert originally meant food served after the table had been cleared or "desserted" of everything else...even the cloth removed. We find accounts of grand dinners served in the early days of our country describing the polished mahogany tables with candles in tall silver candelabra casting a mellow glow over the guests enjoying a "dessert" of fresh fruit. In Europe, "dessert" still means fruit served at the end of the meal. However, for them, this fruit course follows a "sweet"...that is, a pudding, pastry, soufflĂŠ, or an elaborate torte creation. We Americans have simply promoted the "sweet" to the place of honor at the end of the meal.
Orange Tapioca Pud 1: 1/2 c 'sugar' 4-5 T tapioca dash salt 2 1/2 c orange/pineapple juice 2: 1 c chopped fruit 4 T ch. dates 1: Let sit 5 min.; bring to boil over med. flame. Let cool slightly, then stir in 2: chill 2+ hrs.; top with coconut. Optional: add orange zest.
Chocolate Tapioca Pud 1: 3/4 1/3 3 T 1/8
c 'sugar' c cocoa tapioca t salt
2: 2 3/4 c milk 1 egg 3: 1 t vanilla 2--1: let sit 5 min. Cook & stir over med. flame until boiling point is reached. Stir in vanilla and chill. 'All Be Fed' Tapioca Pud Simmer until thickened: ¼ c 'maple' syrup ½ c tapioca 3 c vanilla soymilk '2 t' vanilla ¼ t salt Chill 2 + hours. Stir in: 2 T maple syrup 1 pint 'straw' berries Top each serving with more berries. Euell Gibbons' Raspberry Brownies 1: 1 c applesauce 1/2 c 'sugar' 1 t vanilla 2: 1/2 1/2 4 T 2 t 1/4
w.w.f. c cocoa white flour or phlour soda t salt
3: 1/3 c ch. nuts
1/2 c raspberries 1--2: 3.
Chocolate Syrup 2 'squares' baker's chocolate 1/2 c + 2 T boiling water 1/2 c 'sugar' 1/8 t salt 1/4 t vanilla
McDougal's Tapioca Pudding 1: 2 c orange juice 2 c pineapple juice 6 T tapioca 2: 1 1/2 T or more lemon juice 3 : chunks of one or two types of fruit
Barnard's Assistant's Cobbler 1: 1 1/3 c w.w.p.f. 1 c 'sugar' 1 T baking powder 1/2 t salt 2: 1 1/3 c (or more) soured soymilk 3: 4 c fruit (berries, peaches, or apples) Fruit on bottom: Pan Apple
bake 45 min.
1: prepared apples or some other type of fruit 2: 1 3/4 c phlour (mostly w.w.p.f.) 1 1/2 t baking powder some soda 1/2 c 'sugar' cinn. 3: 1¼ + c buttermilk 6 T oil 1/2 t vanilla 3--2:
pour & spread over fruit.
Bake ±1¼ hr.
Apple Pan 1: 3 T marg. 6 large apples, peeled & sliced 3 T Suca. 1 t cinn. 2: 3/4 c 3/4 c 1/2 c 1 1/2
w.w.p.f. white flour or not Suca. t baking powder
3: 4 T oil 1 c 'soymilk' 1 t vanilla 1: cook 15 min. in skillet; set aside. 3--2: half the batter on bottom, apples in the middle, rest of batter on top. Bake at 350.
Custard Sauce 1 1: 1 c 'milk' 1 t vanilla 1 t cornstarch
2: 1 egg yolk 4 T 'sugar' pinch salt 1 + 2:
cook until thickened; chill.
Custard Sauce 2 1: 1 1/2 c 'milk' 2: 3 T sugar 1/4 t salt 3: 4 egg yolks 4: 1/2 t vanilla 1: scald; add 2. Yolks to the double boiler: pour in 1 + 2. Cook until mixture coats the proverbial spoon. Remove from heat & stir in vanilla. Assad's Dessert 8-oz. pkg. Calimyrna figs -pkg. black mission figs -- dried pears 1/2 - 1 c water 1/3 c maple syrup Simmer until fruit is soft; chill. Aztec-Scot Pudding 1: 1/2 c quinoa 1 c water 2: 2 eggs 1 c milk 3 T brown sugar 1 t almond extract
3: 1 c cooked brown rice 1/2 c ch. figs 4 T rolled oats 1: simmer 15 min. 3-2: 1. To the baking dish. Water-bake 45 min @ 375째.
Apple Pudding 1: 1/2 c sugar - butter - brown sugar 2: 1 egg 3: 1 c barley flour 1 t soda 1/2 t cinn. - nutmeg - salt 4: 2 apples, peeled & chopped 2 - 1: 3,4.
9x9 pan. 30 min. @ 350째.
Tapioca Pud 1: 3 c grape juice 1 c milk 1/3 c tapioca 2: 2 egg yolks 1/2 c 'sugar' pinch salt 3: 2 whites 1/2 t lemon extract
1: cook until clear. Beat 2; add 1/2 c of 1. Return to 1 & bring to boil. Cook & stir 2 min. Beat whites stiff; fold into the above. Pour into dishes and chill. Whipped Affair 1/2 c milk powder 1 c water 4 T honey juice 1 lemon 1/2 c fresh berries Blend well and chill. cake.'
'Serve very cold on cooked fruit or plain
Cocoa Meringues 1: 1/2 c 'sugar' 2 1/2 T cocoa 2: 2 egg whites 3: 1/4 t cinn. 1/8 t cream o' tartar 1: sift. 2 + 3: beat to soft peaks. Beat in sugar 1 T at a time on high speed until 'stiff and glossy.' 45 min @ 250째. Cool 5 min., then remove from parchment. Passover Macaroons 1: 1/4 lb. almonds, ground 3 T sugar 1 1/2 oz. semi-sweet chocolate, chopped 2: 1 egg white tiny pinch salt 3: tiny pinch cream of tartar 4:
2 T sugar 1/8 t almond extract 2: beat until frothy. Add 3 & beat to soft peaks. 4: stiff. Stir into 1. Arrange mounds of batter 1-inch apart. Bake 18-20 min. Mauroff's Meringues 1:
2 egg whites
> 1/8 t cream of tartar
1/4 t vanilla
> pinch salt
'superfine' 'sugar' > pinch cardamom
1: beat to soft peaks. Add 2 gradually while beating. Add 3 & beat 5 min. longer. Place baking sheet in 450째 oven; turn off heat and let stand 'few hours.' Prune Whip 1:
2 egg whites
4 T sugar
3: 1/2 lb. prunes cinn.
> 1/2 c
4: 3/4 c 'sugar' 1/2 t salt
> 4 yolks
> zest + juice 1/2 lemon
> 4 T cold water
> 1/2 t
> 2 T cornstarch
1/2 c boiling water
1 + 2: beat stiff. 3: process 20 sec. & add to the above. 4: process 30 sec.; add 5 & liquefy. Fill shallow dish. Top with nuts. Bake 40 + min. @ 350째. Old-Timey Brown Betty 1:
2 c bread crumbs + 1/3 c melted butter
1/2 c water
sliced apples 'sugar'
> 1/4 t cinn.
> 1/4 t nutmeg
> 1 lemon, rind and juice
'Arrange layers of crumbs and apples in greased baking dish. Sprinkle
each layer with spices and sugar.' Add 4; top-off with crumbs. Cover and bake 'in moderate oven' 30 min.; 45 more min. topless. 'This pudding is usually made with apples, but almost any other fruit may be used instead of, or in combination with, them.' Strawberry Soup Puree 2 c 'strawberries' + 1/2 c water.
3/4 c 'sugar' 1 c water 1 c cranberry juice Bring to boil. Cool, then add 1 c yogurt; chill. Garnish with more 'strawberries.' Tapioca Fruit Pud Bring to boil 3 T tapioca + 1 c water; simmer 5 min. Add ½ can orange juice concentrate + 1½ c more water. Chill 1 hour. Stir in 3½ c fresh fruit (bananas, peaches, oranges, melons, etc.). Pumpkin Pie sans Crust > pumpkin > 1 c 'sugar' > 2 eggs > 1 can evaporated milk > 'pumpkin pie spice' > pinch salt > 2-4 T 'flour' (unbleach'd white, tapioca, etc.)
'Refreshing!' 2 1/2 c fruit juice + water 1/2 c 'sugar' 4 T tapioca bit of salt 1 c
1: cook over low heat until mixture boils. t vanilla or 1 T lemon juice.
fold in 2.
Fruit Gel Place 2 ripe bananas in glass dish and add 1 c fresh berries. Combine 2 c grape or cherry juice + 1 T vegan gelatin. Heat, then pour over
Gell'd Fruit 1:
> 1 1/2 c water
> 3 T vegan gelatin
2: > 6-oz. orange juice concentrate > 1 banana > 2 T honey 1: heat in saucepan until gelatin is dissolved. place in 8x12 pan & chill.
> 1 pint raspberries 1 + 2:
Grateful Cow Jello 1:
> 2 T vegan gelatin
> 3 c
> 1/2 c water > 2 T lemon juice
Soften 1 a few min., then simmer until clear. set.
Stir in 2:
Fudge 1 lb. 'real' chocolate 1 can condensed milk pinch salt 1 t vanilla 1 c chopped nuts Melt chocolate in double boiler. square pan. cool; score.
Stir in rest.
Pour into greas'd
Par Fay Spoon lemon yogurt over fresh blueberries. gingersnaps.
Top with crush'd
Phiggies Grind 20 figs with Â˝ c raisins & 1 c pecans. Stir in 3 T nut butter. Mix well; form balls and roll in chopped nuts. Fruit Pud
Heat to boiling: ¾ c 'sugar' 2 c water ½ t salt 1/3 c tapioca Arrange in layers in baking dish with 2 c fresh fruit. Dot with butter; sprinkle with cinnamon. Bake 1½ hrs. Serve hot or cold.
50s Housewife Blender Cranberry Salad Warm to dissolve: 1 'envelope' vegan gelatin 1 c water Place in electric blender with: 2 c cranberries 1 organic orange, seeded & quartered ¾ c 'sugar' Blend until orange peel is well chopped-up. Stir in 4 T ch. nuts; chill until firm. ¡Yo! Gell Mix in blender: 1 T gelatin ½ c hot water After blending 40 sec., add: 1 c fruit juice 4 T 'sugar' 1 T lemon juice pinch salt Blend 10 sec.; chill until semi-firm, then add: 1 c 'any kind of fruit except pineapple' 'Chill in molds.' Plum Cobbler Place in a '7x11' baking dish: 2¼ lb. fresh plums, thin-sliced ½ c maple syrup 1 T arrowroot 2 T lemon juice 1 t cinn. Combine: ¾ c rolled oats
½ c w.w.f. ½ c ch. walnuts ¼ t salt ½ c maple syrup ¼ c oil Sprinkle over fruit: 40 min.@ 350°. A Confection of the Grecian Isles Process ½ lb. dried apricots + 1 lb. pitted dates + 1/3 c raisins. Blend thoroughly with 2 T honey. Form into balls and roll in lightlytoasted sesame seeds. Fruited Gelatin Mix in blender 40 sec.: 1 T vegan gelatin ½ c hot water Add: 1 c fruit juice ¼ c sugar 1 T lemon juice ½ t (sic) salt Mix 10 sec.; chill until mixture begins to set, then stir in 1 c any kind of fruit 'except for pineapple.' Chill 'in molds.'
Almond-Date Bars 1 2 2 1 1 4
c finely-ground almonds t almond extract eggs c chopped dates c brown rice flour T brown sugar
Mix well. Press into a not-small-in-area pan. Score; press an almond onto each square. Bake 15 + min. @ 350°.
Coconut Pudding*** Mix: ½-lb. 1-oz. ¼-lb. juice
coconut butter 'sugar' + rind of 1 lemon
Beat 4 egg whites until stiff; fold into the above. Bake @ 350°.
Stockton-On Tees Fruit Tapioca Pudding Heat to boiling: ¾ c 'sugar' 1/3 c tapioca 2 c water ½ t salt Place in baking dish along with 2 c fresh fruit (that is, arrange in alternate layers). Dot with butter; sprinkle cinnamon on top. Bake 1½ hours (sic). Serve hot or cold. Interesting Icy equal amounts of soymilk and yogurt some frozen mangos & peaches honey More Tapioca Pud Bring to the boiling point: 2 c milk ½ c tapioca ¼ c maple syrup 1/8 t salt Cook until thickened. Add 1 t vanilla and pour into things. Old-Timey Bread Puddin' 10 slices 'stale bread' 3 eggs 2¾ c Sucanat ¼ c butter 1 c raisins 16-oz. can fruit cocktail 2½ milk/milke some vanilla 1 c chopped pecans Mix all together in big bowl. Put in 9x13 dish. Bake 55 min. @ 400° topless. Waldorf For One
1 red apple 1 celery 3 maraschino cherries ¼ c pecans or walnuts -- mayonnaise Persimmon Pudding ½ ½ 1 1 2 ½ ½ 1 ¼ 1 ½
c honey t salt c flour egg T melted butter c chopped walnuts t soda T bak. p. c milk c 'persimmon' pulp c raisins
Sift dry ingred. Mix with rest. To the loaf pan: bake 1 hour. Cocoanut Pud Soak: ½ c bread crumbs -- coconut 2 c milk Add: 1 yolk, beaten 3 T sugar ½ t salt 1 T butter, melted Fold in a beaten egg white. Water-bake 45 min. 'We Love it' Beat 2 egg whites to stiff peaks. Slightly beat 2 yolks. * * * Whisk: 1 T flour 2 T cornstarch 3 T sugar Gradually stir in: 2 c vanilla soymilk Bring to boil and remove from flame. Stir half of this into yolks; blend back. Boil 1 min., then fold in whites; chill.
Blueberry Cobbler Put in 8-inch pan: 2 c blueberries 1/3 c sugar 1/8 t cinn. Sift: 1 c 'cake flour' 1 t baking p. 1/4 t salt Add: 1 egg 2/3 c 'sugar' 1/4 c 'soft fat' 1/2 c milk 1/2 t vanilla Pour over berries and bake 35 min. Brownie Pud Sift into bowl: 2 T cocoa 1/3 c flour 1/4 t baking p. 1/8 t salt Stir in: 1/3 c walnuts Process: 1 egg 1/3 c softened butter 1/2 c 'sugar' 1/2 t vanilla Add to the above and spread in 8x4 pan. Process for 5 sec.: 1 c hot water 1/2 c brown sugar 3 T cocoa Pour over batter. Bake 50 + min. Top should have 'a brownie-like consistency.' Date Pud 1 Â˝ 1 1
lb. chopped dates c 'sugar' c chopped nuts T flour
1/3 c prune puree 1 t vanilla Add 2 eggs, followed by 1 t baking p. Bake covered 1½ hours in dish placed in water pan. Mrs. Betty Ann Layton's Bread Pudding Scald 2 c milk. Pour over: 4 c bread crumbs When cool, add: ¼ c butter, melted ½ c 'sugar' 2 eggs ¼ t salt ½ c raisins 1 t cinn. Mix & put in casserole dish. Bake 45 min.; serve warm. Top with a lemon sauce or some other sauce. Chocolate Version Whisk 2/3 c cocoa into the sugar; replace cinn. with vanilla. Intemperance Whisk: ½ c cocoa 1 c 'sugar' 3 T cornstarch ¼ t salt Slowly whisk in: 1 c water Slowly whisk in: 1 T vanilla, or 1 t cinnamon, or 1 T 'espresso powder' Slowly whisk in: 2 c milk or cream Bring to boil over med. flame, whisking constantly. Remove from flame and add 1 c chopped semisweet or bittersweet chocolate. When chocolate melts, put in a bowl to cool; stir occ. to prevent skin from forming. Place in jars, etc., and lay a piece of plastic wrap on top of the pud. Chill. Keeps a week. Prune Whip 1 c prune purée ¼ c sugar
1 t vanilla ½ c walnuts 5 egg whites Beat whites. Mix rest; fold in whites. Bake 25 min. @ 375°. Top with a white or yellow topping. Flourless Date Cake Beat stiff: 4 egg whites 1 c 'sugar' Fold in: 1¼ c almonds 3½ oz. bakers chocolate, ground Fold in: 1 c chopped dates 9x9 pan: bake 30 min.; knife test. Cranberry Sauce Dissolve 1 c sugar in ¾ c red wine or port over low flame. Add 1 lb. fresh cranberries. Simmer and gently stir until skins pop. Orange Cranberries 1 ½ 2 ½ 1
c dried cranberries c orange juice t Grand Marnier (optional) t orange zest cinnamon stick
To the saucepan it goes. Simmer over low flame until berries have absorbed most of the liquid--20 + min.; discard cinnamon stick. Vanilla Pud To the saucepan: 1¾ cashew milk ½ c Sucanat 1/8 t salt Sprinkle on top of that 2 t agar. Bring to simmer over med. flame without stirring; simmer 1 min. Stir in: 2 T arrowroot 4 T cashew milk Simmer 1-2 min., stirring constantly. Remove from heat & stir in:
1 t vanilla 1 T butter Chill.
Elderberry 'Jam' 1 c dried elders 2 c apple juice 2½ T agar Soak berries in juice for 1 hour. Add agar & soak 2 min. Boil for 2 minutes. 'Allow to cool.' Elderberry Soup 4 1 1 2 ½
c dried elders cinn. stick t cloves t lemon zest c honey
Cover with water. Simmer covered 45 min.
Gell -Ya! 1 quart fruit juice--apple or berry 1½ t agar 2 T arrowroot Mix. Bring to simmer; simmer topless 3 min., stirring constantly. Pour into 'serving dishes' and chill. Apri - Gel 2 c apricot juice ½ c crushed pineapple 3 T apple juice conct. 1 T arrowroot 1½ t agar Prepare as above. Peach Icy 2 c frozen peaches
2 T apple juice or white grape juice concent. ½ c rice milk vanilla 'The Best Apple Crisp Ever There Was' Process the following until mixture attains a texture that is 'crumbly, like wet sand.' 1 c toasted walnuts, finely-chopped ¾ c rolled oats 2/3 c flour ½ c maple sugar ¼ t salt 6 T oil 2 T water Peel 3 lb. apples; mix with: ½ c dried cherries 1 t cinn. ½ allspice 2 T maple syrup 2 T sugar 1 t lemon juice ½ t lemon zest ¼ c apple cider or juice Into the 8x8 baking dish. Add topping; on top of the topping, sprinkle cinnamon and maple sugar. Bake. More Bette 2 c bread crumbs 2 c apple slices, peeled Arrange layers of crumbs and apples in baking dish. Sprinkle each layer with: ½ c sugar cinnamon and nutmeg Pour on top: ½ c water juice + rind of 1 lemon Top with a layer of crumbs. Bake 30 min. covered; 45 min. topless. Poached Malus pumila 20 slices schnitz 8 figs
1½ c cranberry juice 2 T maple syrup 3 T orange zest pinch cinnamon 1 t arrowroot Bring to boil. Simmer 40 min., stirring occ. Sødsuppe Stew until tender: 1 c prunes 2 c apricots 1 apple ½ c sugar 1 qt. water 1 stick cinnamon Combine with: 1 c orange juice 1 T cornstarch Process. Cook in saucepan until clear. Chill. Fruit Fool One of the simplest and loveliest of all summer fruit desserts is the English fool, merely a purée of berries with lightly whipped heavy cream stirred into it in a marbleized design, which looks quite beautiful served in a glass bowl. Traditionally, this was made with tart gooseberries, which are often hard to find these days, but if yo do find them, or can grow them, here is the basic recipe. Rhubarb, strawberries, and raspberries also make delicious fools. You can use frozen raspberries, which need no sweetening. Gooseberry Fool 1 pound hard green gooseberries ¾ cup sugar 1 cup heavy cream Cook the gooseberries and sugar over very low heat until they are quite soft—you may need to add a few drops of water. When they are mushy, put them through a sieve or food mill; taste for sweetness. Chill, then lightly whip the cream and fold it into the purée with spatula. Chill. Serve in small glass bowls with 'thin crisp cookies, shortbread fingers, or thin slices of pound cake.' ¶Rhubarb Fool. Cook 1 pound rhubarb cut in ½-inch pieces with 1 cup sugar over very low heat until it is quite soft. Proceed as for
gooseberry fool. ¶Fruit Fool with Yogurt. For a low-calorie version use 1½ cups yogurt instead of the whipped cream. You may find this needs additional sugaring of the berries, unless you like a tarter fool.
Hutterites' Shame 6 4 2 2 2 ½ 4 4 ¼ ½
large apples, peeled & quartered figs, minced T raisins T walnuts T slivered almonds t cinnamon T sugar T brandy t nutmeg c fresh orange juice
Place in baking dish; cover tightly and bake in moderately slow oven. Mango Pud Peel, slice, and purée 2 large mangos. Transfer to pan and stir in: 2 T lemon juice 1 c orange juice 2/3 c sugar 1/3 c tapioca Let stand 5 min. Bring to boil; stir in: ½ t orange zest Cool 15 min., then chill. Peach Icy yogurt vanilla soymilk frozen peaches orange juice concentrate nutmeg
Mrs. William B. Boggs' Banana Cream Pie Process: ½ c sugar
1½ T cornstarch ½ t salt -- vanilla 3 mash'd bananas 2 eggs, beaten Add to: 2 c scalded milke Cook & stir until thickened. Fill pie shell; top with whipped kreeme. Mrs. Zook's Pumpkin Pudding Whisk: 1 lb. can pumpkin 12-oz. can evaporated milk ¾ cup maple syrup Add: 1 egg 2 whites 1 T flour 2 t cinnamon 1¼ t ginger 1/8 t salt Bake 1 + hour @ 325°; top with ¼ cup chopped pecans and bake another 10 + minutes. 18th Century Bread Pudding Whisk: 2½ c milke ¾ c 'sugar' ½ c egg whites ¼ t almond extract Stir in ye bread cubes (4 cupfuls) and let rest 15 minutes. Thou must next carefully stir in one pint rasp or another type of God's berries plucked from the bountiful wood. Fill thy 8-inch by 8-inch pan with the above and bake 45 minutes or longer. Thou must employ the knife test. May God bless ye.
Inclusive Pumpkin Pie Process: 1 lb. firm silken tofu 8-oz. cream cheese Add: 2 c pumpkin 1 c brown sugar
1 t cinnamon ½ t ginger ¼ t nutmeg -- cloves Process. Pour into pie shell. Bake 1 hour @ 350°. Blueberry upside-down Cake Spread over bottom of baking dish: 2 T apple juice concentrate Add: 4 T brown sugar 1¼ c blueberries Whisk: 1¼ c phlour 1/3 c oat bran or oat flour 1½ t baking p. ½ c sugar Add: 2/3 c milk 1/3 c honey 2 egg whites 1 t vanilla Pour over berries. Bake 45 min.; toothpick test. Gooseberry Compôte Boil 5 min.: 4 T sugar ½ c water 2-inch piece vanilla bean Add: half-pound fresh gooseberries Poach gently for 10 min.; cool. Serve chilled with créme fraiche or 'Greek yogurt.' Lime Parr-Fey 1 pkg. Mori Nu 8-oz. cream cheese ½ c lime juice 2 t zest 2 pkg. 'Mori Nu Mates' lemon or vanilla pudding Drain tofu thoroughly and process with the lime juice. Add rest and process. Chill 2-3 hours. Top with 'a graham cracker crust.'
Crustless Apple Pye Bake Âą15 min.: 6 c peeled tart apples 1 c brown sugar 1 t cinnamon Whisk: 2/3 c tapioca Â˝ c sugar Âź t salt Whisk in: 4 c boiling water Cook in saucepan until thickened. Pour over apples. Bake another 20 + minutes. Top with a creamy topping.
I've been trying to develop more recipes like this one. Cakes, tarts, cookies and treats that approach the sweeteners and flours a bit differently than most traditional recipes - less refined sugar, less white flour, etc. Let me know if this is something you're interested in seeing more of, and I'll keep posting the best-of what I come up with. Basic Chocolate Cake Recipe I typically make this frosting just before serving. I should also mention that you'll want to give your coconut milk a good shake (or stir) before using it - it tends to separate in the can. 2 1/2 cups whole wheat pastry flour 3/4 cup non-alkaline/non-Dutched cocoa powder (I use Dagoba) 1 tablespoon baking powder (look for non-aluminum type) 3/4 teaspoon fine grain sea salt 1/2 cup barely melted unsalted butter (or coconut oil) 1 cup real maple syrup, room temperature 2 eggs, lightly beaten 2 teaspoons vanilla extract 1 cup coconut milk, room temp 8 ounces good-quality bittersweet chocolate, shaved or finely chopped Preheat oven to 350F degrees with a rack in the middle. Butter and flour an 8x8 square cake pan (I've also had success using a 9x9 pan, just adjust your baking time). Sift the flour, cocoa powder, baking powder, and salt into a large bowl. In a separate medium bowl whisk together the melted butter and maple syrup until it looks like caramel. Whisk in the eggs, vanilla, and then the coconut milk. Pour the maple syrup mixture over the flour
mixture and stir until barely combined. Add the chocolate and stir until everything comes together and is no longer dusty looking - avoid over-mixing. Pour the batter into the prepared baking pan and bake for 30 - 40 minutes. This is a cake I like slightly under-baked, so I pull it out when the center is still a bit under cooked - the toothpick doesn't quite come out clean when testing. If you are going to use it for a layer cake - then bake it all the way (clean toothpick). Remove from oven and allow to cool (absolutely completely) in pan before frosting (frosting recipe below). Chocolate Whipped Cream Frosting 2 ounces bittersweet chocolate (chopped) 1/4 cup unsalted butter, room temperature 1/4 cup maple syrup 1 cup heavy cream, whipped to stiff peaks To make the frosting melt the chocolate in a double-boiler, or in a bowl placed over a pan of boiling water. In a medium bowl beat the butter until smooth and fluffy. Beat in the maple syrup. Then add the melted chocolate. Stir until silky smooth - any flecks of butter should be melted. Pour the chocolate mixture over the whipped cream and fold the chocolate into the cream. Keep going until the chocolate is well incorporated. Use an offset spatula to frost the completely cooled cake. If the cake is at all warm, the frosting will weep and melt. It still tastes good, but isn't what you're after. Makes one 8x8 or 9x9 cake. The skin on a mango always needs removing, but the flesh will purĂŠe easily enough in a blender or food processor. If your flesh is bordering on the over-ripe, you can easily mash it with a fork. Once it is pulped, the colour will go brown only too quickly, so a squirt of lime juice will help to keep the sun shining a bit longer. It breaks my heart that we cannot grow these sensual fruits here. No apple, raspberry or pear, no blackcurrant warm from the sun or blackberry bubbling from the oven can come close to the erotic pleasure of a sun-ripened mango. MANGO FROZEN YOGURT A bright tasting, unsweetened sorbet. 350ml thick Greek-style yogurt a banana 750g thoroughly ripe mango flesh Tip the yogurt into the jug of a blender or food processor. Peel the banana, break it into chunks and add it to the yogurt. Add the superripe mango flesh. Whizz briefly - just enough to give it a smooth, thick, creamy consistency. Pour the mixture into the drum of your ice cream machine and churn as per the manufacturer's instructions. No machine? Then freeze for a good 4 hours, stirring the mixture from time to time.
Blueberry Sorbet Ingredients: 1/2 cup sugar 1/2 cup water 2 pints blueberries (4 cups) 1 tablespoon crème de cassis 1 tablespoon lemon juice 1 tablespoon lime juice 1 tablespoon finely chopped crystallized ginger 1/8 teaspoon salt Method: Combine the sugar and water in a saucepan and bring to a boil. Stirring occasionally, simmer over medium heat until the sugar is completely dissolved. Cool completely, then refrigerate for at least two hours (this mixture, known as simple syrup, will keep indefinitely). Place the blueberries in a saucepan with 1/4 cup of the simple syrup. Over medium heat, bring the blueberries to a boil, then bring the heat to low and simmer for 10-15 minutes, until the berries have all popped and released their juices. Remove from heat and cool completely. Puree the berry mixture in a blender or food processor until smooth. Stain through a fine mesh sieve. You should have about 2 1/2 to 3 cups of puree. Add the crème de cassis, lemon juice, lime juice salt and all but 1 tablespoon of the remaining syrup. Mix and taste for seasoning to ensure the balance of the sweet and tart is to your liking. Add the remaining simple syrup or more lemon juice if needed, keeping in mind that the ginger will add extra sweetness. When the mixture is seasoned to your taste, stir in the chopped crystallized ginger. Freeze in an ice cream maker according to manufacturer's directions. Makes about 1 quart. *
An alternative is to use a low-methoxl pectin that gels in the presence of calcium, not sugar. The calcium is supplied in the form of an additive, such as monocalcium phosphate, which comes packaged with the pectin. Using low-methoxl pectin, you need just ¾ cup to 2 cups of sugar for 2 quarts of strawberries. Honey can be substituted for some of the sugar if you are using this type of pectin. If you can’t find it at the supermarket, try a natural foods store or a mail-order source.
[Roger Yepsen, Berries] Strawberry Fruit Soup Put in bowl: 1 pint halved strawberries Add: ½ c Riesling wine 1 T Grand Marnier or Cointreau zest 1 lemon 1/3 c sugar Let sit 30 min.; purée. Chill, then garnish with some more halved straws. *
Strawberry - Rhubarb Tapioca Soak ¼ c ‘minute’ tapioca for 30 minutes in cool water. Combine with: 1 quart chopped rhubarb ¾ c sugar Cook over med. flame and bring to boil. Simmer until mixture is transparent. Gently stir in 1 quart fresh strawberries; allow to cool. Chill. Serve with whipped cream or kreem, if desired, and ‘a whole berry.’ *
Old-Time Strawberry Shortcake Put in bowl: 2 pints strawberries, thinly sliced / ¼ c sugar Freeze: 5 T butter, cut into pieces Whisk: 1½ c flour ½ c ‘durham’ flour ½ t salt ¼ c sugar 1 t lemon zest 1¼ t baking p. Cut in butter. Stir in: 2/3 c buttermilk Knead dough; form into two balls. Rest dough for a few min., then roll it out to ½-inch-thick. Cut into 3-inch rounds. Brush top surfaces of rounds with buttermilk. Sprinkle with sugar. Bake 15-20 minutes, until slightly golden. Put in bowl: 1 c whipping cream ½ c sugar ½ t vanilla
Whip to form peaks. Assemble breads sugared face up. Spoon (slightly mashed) berry mixture onto the bottom rounds; add the tops & spoon on more berries; crown with the whipped cream. *
COOKIE SHINES q1
Won't you come into our kitchen and join us in our â€œCooky Shines?â€? That used to mean tea parties, but it's what we call our sessions of cooky baking. We have lots of fun trying out all the delicious cookies
that come to us from many lands. I'd like to show you the cookies most popular with Staff members and friends who have shared their favorite recipes with us. You'll see many varieties in the color picture on the next page. CAKES We now proclaim you a member of the Society of Cake Artists! And do hereby vest in you all the skills, knowledge, and secrets of the "gentle art" of cake making. Your part is only to heed the directions herein. For centuries, cake-making changed very little. The 16th century Spice Cake, the 18th century Nun's Cake, even the rich Pound Cake of our colonial days required long hours of labor. Old "receipts" read..."take half a peck of fine wheat-flower...three pounds of refined sugar...dry them by the fire...take four pounds of butter, beat it with a cool hand, then beat thirty-five eggs," etc. Later recipes called for smaller amounts but the method of mixing was essentially the same.
'Sugar' Cookies Cream: 1 'stick' 'butter' 1 c 'sugar' Add: 1 egg Add alternately: ½ c sour cream, buttermilk, etc. with ½ t soda mixed-in [vanilla?] * 'Flour to stiffen enough to drop or roll' ('about' 2½ c) nutmeg 1/8 t salt 'Drop by teaspoon on greased tins. Sprinkle with sugar.' Mrs. Daniel Raybuck
1 c phlour (w.w.f., w.w.p.f., rice polish, oat flour, etc.) 3 c oats 1 t soda 1/2 t baking powder (opt.) 1/4 t nutmeg or mace a bit of cinn. (opt.) 1 c applesauce 1 c 'brown sugar' 1 t vanilla 10 + T oil raisins - dates Peanut Cooky 1 1/2 c crunchy peanut butter (or non-crunchy) 1/2 c honey 4 T sugar -- water 1/8 t salt 1/2 t vanilla 1 c w.w.p.f. 4 T wheat germ Dry -- wet: 20-30 min. (or 1¼+c phlour) Nutties 1½ c w.w. / white flour ¾ c almonds, finely-ground Add: 4 T ice water Add: dates, etc. ~~~ Cream: 1 egg 1/3 c br. sugar + additional fake sugar 1/3 - 1/2 c butter / oil almond essence + vanilla Add to the above -- bake in slow oven until cookies are dryish. ‘Decorate’ with almonds before baking. Wheatless Gingersnaps Combine: ¾ c coconut oil 1/3 c applesass 1 t salt
3 T molasses 2 T (sic) vanilla 1¼ c evaporated cane juice Whisk: 2 c “Bob’s Red Mill Gluten-free All-purpose Flour” ¼ c flax flour 2 t cinn. 1 T (sic) ground ginger 1 t baking soda 1½ t xanthan gum Carefully add dry to wet; stir until a grainy dough is formed. Drop onto two baking sheets using a melon-baller. Place 1-inch apart; gently press with the heel of one’s hand. Bake 15 + min. Oaties II 2 c phlour (half of it oat) 1 t bak. p. cinn., mace, allspice, etc. raisins & dates ½ c 'butter' ¾ c applesauce 1 egg 1 c 'sugar' Cut hard butter into phlour. Do the rest. No Bakies 1/3 c brown sugar 1/3 c honey or rice syrup 1 t vanilla 3/4 c nut butter 1 c coconut 3 c 'ready to eat' cereal peanuts + some raisins or dates if desired Add some melted butter if desired Boil syrup & sugar; add vanilla + nut butter. Do the rest. Oaten Bars 1: 1 3/4 c phlour 2 c quick oats 1 t baking powder -- soda
mace--nutmeg--cinn. 2: 1 c 'sugar' -- applesauce 1/2 c oil or 'butter' 2 eggs 1 t vanilla 3: raisins, dates, & nuts Top with a glaze, or 'icing' Gingersnaps 1 c oat bran 4 T rice bran ½ c w.w.p.f. 1 t baking p. ¾ t ginger -- cinnamon. ½ t cloves ^ 4 T oil 4 T syrup / molasses 1 egg ½ c brown sugar 12-15 min. @ 375°. Date Bread 1 ½ 1 2 ¼ 1 ½
c 'w.w.f.' c wheat germ t baking p. t cinnamon t allspice c chopped dates c walnuts ^ 3 eggs 1/3 c honey 1 t vanilla Bake in a slow oven for a not excessively long time. Uppity Euell
1: 1 c applesauce 1-oz. or more bakers chocolate 1 egg 1/2 c br. sugar some fake sugar 1 t vanilla 2: 1/2 6 T -2 t 1/8 6 T
c w.w.f. white flour rice polish soda t salt cocoa
3: 1 c raspberries 1/2 c ch. nuts Bake 45 + min. Original Euell ½ c w.w.f. -- cocoa 4 T white flour 2 t soda ¼ t salt ^ 1 c applesauce ½ c sugar 1 t vanilla ^ 1/3 c ch. nuts ½ c raspberries 8-inch pan: 25 + min. Euell's Cobbler 1: 4 c fresh berries 2: 3 T cornstarch '1 1/2 c' 'brown sugar'
'a little salt' 3: 'a biscuit recipe' Sprinkle 2 over 1. Spread dough over berries.
Bake 30 + min.
Traditionalist Brown Betty 1: 1/3 c 'butter' 2 c bread crumbs 2: 3 c peeled & sliced apples 3: 1/4 t cinn. -- nutmeg 1/2 c sugar zest 1 lemon 4: 1/2 c water juice 1 lemon Arrange 1 & 2 in layers in baking dish, sprinkling each layer of apples with 3. Pour 5 over the above and top with some of the crumb mixture. Bake 30 min. covered, 45 min. topless.
Peanut Cooky 1 1/2 c crunchy peanut butter 1/2 c honey 4 T sugar -- water 1/4 t salt 1/2 t vanilla 1 c w.w.p.f. 4 T wheat germ Dry --
Roughage Brownies 8-oz. figs
'1/2' c water some nut butter--not peanut 1 t vanilla 1 c rolled oats 2 1/2 c bran cereal, crush'd 1/4 c ch. walnuts Boil figs & water until figs are soft; purée. Stir in nut butter and vanilla. Stir in rest. Sandwich between coconut and chill.
Blue Muffins 1: 3 T 4 T 2 T 1/2
'butter' honey 'buttermilk' t lemon juice
2: 3/4 c 'buttermilk' 1 1/2 c blueberries 3: 2 c w.w.f. 1 T baking powder Cream 1.
Stir in 3.
Bake @ 400°.
Clintonia Hush Puppies 2 1/2 c oat bran 1 T (?) baking powder 4 T honey -- buttermilk or yogurt 1 egg white 4 T raisins
Teffsters 1/2 c peanuts -- barley flour 1 1/4 c teff flour 1/4 t salt
Bake @ 375°.
-- soda 4 T oil 1/2 c br. rice syrup 1 egg 1/2 t vanilla Wet -- dry: dough should be stiff. bit. 12-15 min. @ 350째.
Drop by teaspoon, flattening a
Soft Oat Cookies 1: 1 egg 1/2 c oil -- honey 2: 1 c oat flour 1/2 t soda -- salt -- cinn. 3: 1 1/2 c rolled oats 1/2 c ch. nuts 1:
Stir in 2.
McChewies 1/3 6 T 1/2 1/8 1/2 2 c 4 T --
c brown sugar oil t vanilla t salt c applesauce quick oats pecans dates
More Oat Bars 1: 1/2 c oil
Stir in 3.
Drop by teaspoon.
-- brown sugar -- buttermilk 4 T sugar 2 t vanilla 2: 1 c flour -- oat bran -- rolled oats 1 t baking powder -- soda -- cinn. 1/2 t salt 3: 1/2 c raisins 4 T pecans 1: beat @ med. speed 1 min.; add 2 & blend well. Add 3. 11x15 pan. Bake 25 + min. Variation: apple filling? Amish Old Lady Oaten Bars 3 c kwik oats 1 c w.w.f. ½ c flour 1½ t soda ¼ t salt some cinnamon, mace, and the like ^ 1 c apple sauce 1 egg 1 c brown sugar 1 t vanilla ½ c oil/'butter' ^ nuts, dates, & raisins
Chippers 1: 1 c barley or oat flour -- kwik oats ½ c w.w.f. 2 T rice polish 1 t cinn.
1/2 t cardamom -- salt 1/4 t ginger 2: 1/2 c buttermilk or more 1 t vanilla 1 egg 4T oil ½ c 'sugar' ¾-1 c prune purée 3: 1 c + choc. chips 1 c + walnuts
Upscale Oatie 1: 1/3 c apple butter 1 c brown sugar 1/3 c syrup 1 egg white 4 T milk 1 t vanilla 2: 2 c 1 c -1 t 1 t
w.w.p.f. oat flour rolled oats soda baking powder
3: 1 c raisins, plump'd 1--1:
Flatten cookies with glass.
Rice Tollhouses 1: ¾ c brown rice flour 2 T tapioca flour 2 t baking powder 2: 1/3 c 'sugar'
10-12 min. @ 350°.
-- oil and/or butter 1 t vanilla 3: 1 egg 4: ½ c chocolate chips some nuts 3 -- 2:
10-12 min. @ 350°.
Gingersnaps 1 ¼ ½ 1 ¾ ¾ ½
c c c t t t t
oat bran rice polish w.w.p.f. baking powder ginger cinn. cloves
1 ¼ 2 2 ½
egg c oil and/or butter T syrup T molasses c brown sugar
12 + min. @ 375°. Colon's Orange Cookies 2½ c phlour 1 t baking p. -- soda pinch salt 6 T + orange juice concentrate ½ c oil/butter ½ c 'brown sugar' 2 T + syrup 1 egg zest 1 orange + enough 'milk' or orange juice to make about 1¾ c.
2 c phlour (oat, p.f., oat bran, rice polish, etc.) 1 ½ t baking powder pinch salt 2 ½ ¾ 1
eggs c oil / marg. c 'sugar' t vanilla
chocolate chips / nuts Orange Poppy Seed Cake Bread 3 c phlour (white, p.f., oat bran, rice polish, etc.) 1½ t soda 1 T poppy seed pinch salt ¾ c 'sugar' 1 egg 1 'thing' of orange juice concentrate orange zest ½ c oil / marg. 2 T honey or syrup 1 t vanilla 1 c yogurt Church Lady Brownies 1: 2 squares baking chocolate 2: 1 c 'sugar' 1/4 c butter 3: 2 yolks 4: 1/4 c milk 1 t vanilla 1/8 t salt 5: 2/3 c 6:
7: 2 egg whites, beaten 2--1: 3. Beat well. Add 4 & half of 5; 8-in. pan. Bake 20 min. @ 350째.
add 6, 7, & rest of phlour.
Almond-Date Cookie Bars 1/2 c raw almonds, finely ground -- chopped dates -- brown rice flour 2 T brown sugar 1 t almond or vanilla extract 1 egg Mix by hand, adding egg last. min. @ 350째.
Press into 8-in. pan.
Score; bake 30
1966 Dillard Cookie 1: 2: 3:
> 1/2 c 'extra light' o.o. > 1/2 c maple syrup > 1 t vanilla > 1 egg > 1/2 c flour > 1/2 c w.w.f. > 2 c oats > 1/8 t salt > 1/2 t soda > 1 t orange zest > 1/2 c nuts > 1/2 c chocolate chips
1 - 2:
fold in 3.
Bake @ 375째.
'Astounding' Quick Bread 1: > 1 c apple juice > 1/2 c apricot preserves > 1/2 c whole amaranth 2: > 2 eggs > 1/3 c oil > 1/2 c mash'd bananas > 2 T honey 3:
> 2 c
> 1/4 c
> 1 t bak. p.
> 1 t cinn.
> 1/4 t salt
1: boil apple juice; stir in rest and let sit 20 min. 2: beat @ med. speed. 1--2: 3,4. Into the 5x9 pan: 55-65 min. @ 350째. Toothpick test. Orangesicle Muffs
6-oz. tofu 4 T maple syrup -- orange juice concentrate 1 T oil 1 c + w.w.p.f. 1 t bak. p. ½ t soda 4 T ch. pecans some orange zest Wet-dry: fold in nuts. 25 + min. @ 350°. Date-Fig Bars 1: ½ c figs -- dates -- raisins or 'currants' juice + zest of 1 orange 1/3 c boiling water 2: 4 T gr. almonds 2 c rolled oats 2/3 c w.w.p.f. ¼ t salt -- mace 3: 6 T hard butter 1/3 c ice water 4: 2 T maple syrup 1: cook 5 min. 2: process; cut in 3. Spread filling in the middle in the customary fashion, then drizzle on the syrup. Bake in moderate oven. Orangies 1½ c phlour (oat, white, rice polish, barley, oat bran, w.w.p.f., w.w.f., vital wheat gluten, etc.) 2 T poppy seed ¼ t salt baking powder + soda 1 or 2 eggs 1 'thing' of orange juice concentrate ½ c oil/butter/marg. -- 'brown sugar'
1 t vanilla zest 1 orange more liquid if nec. powdered milk(e) if desired nuts, raisins, dates Chill dough.
Peanut Bars 1: 1 c peanut butter ½ c 'butter' 2: ¾ c syrup and/or honey 3: 2 eggs 4: ½ c ch. peanuts 1 c w.w.f. 6 T powdered milk ¼ t salt 5: 4 T or more c milk 2--1: 3. Alternately stir in 4 & 5. Spread in baking dish. Bake 25 min. @ 350°. No-Bake Bars 4 T butter, melted ½ c syrup -- cocoa 1 c sifted confec. 'sugar' 1 c ch. peanuts 2/3 c coconut 4½ c puffed wheat or some other grain Dry into wet: pack into 9x13 pan. Chill; score. Vanilla Cooky ½ c marg. -- brown sugar 1 egg 1 t vanilla
* 1 2/3 c barley flour 1 t soda ½ t salt Dry-wet: chill dough. Form small cookies. 7 min. @ 375°. Variation: add ½ c coconut or a bit of lemon or orange z.
Peanut Cooky Mix. 4 ½ ½ 1 Add; 2
T milk powder c honey c peanut butter t vanilla mix to a stiff dough: c coconut
10 min. @ 300°. Cashew Cookies Sift: 2 c sifted phlour 1 t baking powder ¾ c soda ¼ t salt Process: 1 egg ½ c soft butter 1 c brown sugar 1 t vanilla ½ c sour cream Add 1½ c salted cashews & pulse briefly. Add to dry ingredients; drop by teaspoon: 10 min. @ 375°. Top with a white icing. Tollhouse I ¼ c butter 6 T brown sugar 1 t vanilla ¼ t salt ½ c w.w.f. ¾ c oats 1 egg 6-oz. choc. chips
walnuts Date Bread 1¼ c buttermilk 1 egg ½ c brown sugar 2 c w.w.f. 1 t soda 1 c ch. dates 1 c walnuts 2 t orange zest Wet into dry; fold in fruit, nuts & zest. 9x5 pan: bake 40 + min. Fruit Bars 1½ c w.w.p.f. -- quick oats ¼ c sugar ¼ t salt ½ t soda ½ c maple syrup ¼ c oil 1 egg Wet--dry: place a filling of 'thick fruit sauce' where fillings are suppos'd to go. Bake 25 + min. @ 350°. Whole-Grain Tollhouses ¾ c brown sugar ½ c oil and/or butter 1 egg ½ t vanilla ½ T molasses 1¼ c w.w.f. ¾ t soda ½ t salt 6-oz. chocolate chips ½ c raisins Dry--wet: fold in chips and raisins. 10 + min. @ 375°. Kashew Kooky
Grind: 2 c raw cashews 1 c rolled oats Mix with: 1/3 c maple syrup ¼ c oil ½ c water 1 t vanilla 1 t cinn. Form into balls; press with thumb & fill hole with fruit preserves. Bake @ 375°. Another Kashew Kooky 1: ½ c 'raw' sugar 2 T oil 1 egg ½ c cashews, ground 2: ½ c coconut 1 c quick oats ¼ c w.w.p.f. 1 T 'soy' flour ¼ t salt 3: ¼ c milk 2--1: 3. 25 min. @ 350°. October Muffins 1¼ c w.w.f. ¼ c rice polish ½ t cinn. -- soda -- salt 2 t bak. p. ¼ t nutmeg ½ c 'sugar' -- applesauce 1 (?) egg 1¼ c pumpkin 4 T oil/butter 1/3 c ch. walnuts -- raisins
Uppity Sugar Cookies Whisk: 2 c + 2 T phlour (w.w.p.f., barley, millet, amaranth, soy, oat, rice, rice polish, etc.) baking soda Add: 1 c 'sugar' ½ c marg. 1 egg ½ c 'clabbered soymilk' ½ t vanilla Add some raisins. Date-Nut Squares 1/3 w.w.f. 1 t baking powder 1/8 t salt 1 c ch. dates 1 c ch. pecans 1 c 'brown sugar' 2 eggs 'Spread in pan and bake in slow oven.' Old Bess ½ c 'cashew' butter ¼ c butter 1/3 c brown sugar 1 egg 1 T honey orange zeste ¼ c wheat germ -- rice polish 2 T 'soy' flour enough w.w.f. to make 1 c 1 t baking p. Place a whole nut atop each cooky. Bake @ 325°. Top, if desired, with orange icing. Artemis' Omega Carrot Cake Beat:
¾ c good oil 2 eggs 1 c 'sugar' Add; beat 1 minute: 1 1/3 c w.w.p.f. ½ t salt 1 t soda 1 T cinn. Stir in: 1½ c grated carrots ½ c flax -- raisins 1 t orange zest To the 8x10 baking pan: 40 + min. @ 350°; 'touch test.' Rice Bran Blueberry Muffs Whisk: 1½ c w.w.f. ½ c rice bran 1 T bak. p. 1 t cinn. ½ t salt Add: 1 c milk ¼ c oil ½ c honey Stir to moisten. Fold in: 2 egg whites, beaten 1 c blueberries 12 muffins: 15-20 min. @ 400°. Carrot Cake Beat: 10 T oil ½ t vanilla 1 c 'sugar' 1 egg Beat in: ½ c flour -- w.w.f. 1½ t bak. p. ½ t soda 1 t cinn. 1/8 t nutmeg -- allspice ¼ t salt
Blend in: 2 c grated carrot 4-oz. crush'd pineapple + juice 1 c walnuts ½ c raisins Put in 9-in. pan. Bake 55 min. @ 350°.
Helmut's Fave Cookie 1 1 2 ½ 2 ½ 1
c 'sugar' T 'syrup' squares bakers chocolate, melted c oil/butter/marg. eggs c buttermilk t vanilla * 1¾ c phlour 2 T or more cocoa 1 t bak. p. ½ t soda bit of salt * nuts, chocolate chips, dates No-Bakaroons Stir well: ¼ c butter, melted ½ c 'corn syrup' -- cocoa 1 c sifted 'confec. sugar' Stir in: 1 c chopped peanuts 2/3 c coconut 4½ c puffed wheat Pack into 9x13 pan; chill & score. Orange 'Bread' or 'Cake' Blend in blender: zest + juice 1 orange 1 'thing' of orange juice concentrate Combine with: 1 egg
6 T oil / butter 1 c 'sugar' 2 T syrup 2 t vanilla 1 c 'yogurt' Add to: 2'¾' c phlour (rice polish, w.w.f., white flour, oat bran, rice flour, etc.) 2 t soda 1 t bak. p. pinch salt Bake about an hour. If used as a 'cake,' add a chocolate or some other frosting. Pumpkin Cake Bread 3½ c phlour 1 t cinn. ½ t nutmeg ¼ t salt 2 t soda 2 t baking p. * 1 egg 1¾ c pumpkin 'pie filling' ¾ c 'sugar' ½ c oil/butter 1 c 'whey' or something of a similar nature * nuts, dates, raisins. 'Decorate' with some nuts on top. Put in 9x13 pan: bake 45 + min. @ 350°. Add a glaze if desired.
Ginger Cookies ¾ c syrup ¼ c molasses ½ c oil * 1 egg * 2½ c w.w.p.f. 6 T rice polish 1 t ginger 1 t soda 1 t baking p. * orange zest
dates & raisins Chill. Form into balls; flatten a bit. Healthy Teuton Chocolate Bread 1½ c w.w.f. ¾ c oat flour ¼ c cocoa 2/3 c Sucanat 1 T baking p. * 1½ c buttermilk 2 egg whites 1½ t vanilla 1 t 'coconut extract' Wet--dry: to the Bundt pan. Bake @ 350°. Nut Balls Grind together ½ cup 'confec. sugar,' sifted + 2/3 c coarsely-chopped nuts. Place in bowl and work in 1 egg white and a dash of vanilla. 'Make little balls' and roll in more confec. sugar. 15 min. @ 325°. McMacaroons Combine 8-oz. can almond paste, 3 T sugar, 2 egg whites, and a dash of vanilla. 'Pipe' onto baking sheet; bake at 300°.
Hans' Chocolate Cookies 1 c w.w.f. 1½ c rolled oats ¼ c sugar 2 T cocoa 1¼ t soda ½ 1 2 1
c + 2 T chocolate syrup egg T water t vanilla
¼ c raisins -- chocolate chips
-- walnuts Drop by teaspoon. Flatten slightly. 20 + min. @ 275°. Mrs. Meals' Pie Crust Advice 'Transfer the [rolled-out] dough to the pie plate. Lightly push in the crust to meet the contours of the plate. Trim the overhang to extend ½-inch beyond the rim of the plate. Fold the overhang under and tuck it in so that it is flush with the plate. Make a decorative edge by pressing dough between the forefinger of one hand and the thumb and forefinger of the other. Repeat this...continuously around the edge of the entire pan.' Soft Oatmeal Cookies Beat: 1 egg ½ c oil -- honey Add & mix well: 1 c oat flour ½ t soda -- salt -- cinn. Stir in: 1½ c rolled oats ½ c chopped nuts 15-20 min. @ 325°. Oaties Plus 2 c rolled oats 1 c quick oats 1½ t soda ¼ t salt 1 c w.w.f. ¼ c oat bran -- flax or wheat germ 1½ t cinn. -- nutmeg -- mace 1 egg 1 c applesauce 6 T or more oil / butter
orange zest (optional) dates & raising nuts Rice Kooky ½ 4 ½ 1 1 1
c oil T honey t vanilla egg c rice flour c chopped nuts
Chill 'overnight.' Roll into balls; flatten slightly with glass.
Chocolate Cooky Melt 8-oz. chocolate. Add: ¾ c 'brown sugar' ¼ c butter 2 eggs 1 t vanilla Stir in: ½ c flour ¼ t baking p. Stir in: 8-oz. chocolate chips or chunks 2 c chopped nuts Bake 12-13 min. @ 350°. Orange Walnut Cake 1 c ground walnuts 3 T flour 1 t baking p. 1/8 t salt zest 1 orange Beat: 4 egg yolks Beat in: 6 T sugar Fold in walnut mixture + juice of ½ orange. Beat to soft peaks: 4 egg whites Beat in ½ c sugar until a stiff meringue is arrived at. Fold into the above mixture & put in 8-inch cake pan. Bake 40 min.; apply a
chocolate frosting. Chocolate Thumbprints Cream: ½ c marg. 2/3 c 'sugar' 1 egg yolk 2 T milk 1 t vanilla Add: 1 c w.w.p.f. 1/3 c cocoa ¼ t salt Chill 'overnight.' Form into balls; roll in sugar and arrange on baking sheet. Make an indent and bake 12 min. Fill with berry preserves. 'Cereal Flake Kisses' Beat stiff: 3 whites ½ t salt Beat in gradually: 1½ c 'sugar' Beat in: ½ t vanilla or almond extract Fold in: 1½ c coconut 3 c cereal flakes Drop by teaspoon. 20 min. @ 325°. Rice Bran Muffins Whisk: 1½ w.w.f. ½ c rice bran 1 T baking p. 1 t cinn. ½ t salt Add: ½ c applesauce -- milk -- honey ¼ c oil Add: 2 egg whites
Add: 1 c blueberries 12 'tins.' 20 min. @ 400°. Colon-scrubbing Peanut Butter Cookies Mix: ½ c marg., melted ½ c sugar ½ c brown sugar ¼ c prune purée Add: ½ c peanut butter ½ t vanilla Add: ¾ c white flour 6 T flax 1½ c oat bran ¾ t bak. p. ¼ t soda Drop by teaspoon; criss-cross with tines: 12-15 min. Chocolate Cooky 1 c w.w.f. 1¼ c kwik oats '¼' c 'sugar' 2 T cocoa 1 t soda ^ 1 'thing' chocolate syrup 1 egg '1' T 'water' 1 t vanilla ^ ¼ c raisins ¼ c chocolate chips ¼ c walnuts Rice Flour Cooky 1 1/3 c rice flour ¼ t salt 2 t baking p. * ½ c marg. 1 c 'sugar'
Bake @ 275°.
* ½ t vanilla 2 eggs 4 T milk
wet > dry. Chill overnight. Bake @ 375°.
Gingerbread Sift: 2½ c barley flour 2 t soda 1 t cinnamon 1 t ginger ½ t salt Combine: ½ cup oil/'butter' -- sugar equiv. 1 egg Add flour to oil-sugar mixture alternately with: ½ c light molasses -- sugar 1 c hot water Into the 9x9 pan: bake 1 hour. Regularity Cake Boil: 2 c chopped prunes 1 c prune juice 4 T apple butter 4 T brown sugar 1 t cinnamon ¼ t cloves Simmer 5 min. & let cool. Add to: 2 c w.w.p.f. or kamut flour 1 t soda Bake 25 + min. Knife test. Roman Empire Gingerbread Sift: 2½ c barley flour 2 t soda 1 t cinnamon 1 t ginger ½ t salt Cream: ½ c 'butter'
½ 1 Mix: ½ ½ 1
c 'sugar' egg c light molasses c sugar c hot water
Alternately add the flour mixture and the molasses mixture to the butter mixture. 9 x 9-inch pan: bake 1 hour. Yes: Blueberry Muffins 1¼ c w.w.f. ¾ c 'bran' 1/3 c sugar 2 t baking p. 1 t soda ^ 2 eggs 1 t vanilla 1 c buttermilk ½ t lemon extract ^ ¾ c blueberries
No-Bake Cookie Bars ¼ ½ ½ 1
c 'butter,' melted c syrup c cocoa c sifted confec. sugar ^ 1 c chopped peanuts 2/3 c coconut 4½ c puffed wheat or some other grain Pack into 9 x 13 pan. Chill; score. ...given to me by a lady from nearby Needham Melt: ¾ c unsalted 'butter' ¼ c molasses Add: 1 c sugar Cool; add: 1 egg, beaten
Add: ±2 c flour 1 t salt 2 t soda 1 t cinnamon 1 t ginger ¾ t cloves Bake. Dust with confec. sugar after removing from oven. DROP COOKIES [Mom Simpson] 1 cup shortening 2 cups brown sugar 2 eggs 1 teaspoon salt 1 teaspoon 1 teaspoon soda 1 teaspoon vanilla [3/4] - 1 cup water [milk] 3 1/2 cups flour 2 teaspoons baking powder Raisins Combine shortening, salt, vanilla and add sugar and cream well. Add eggs and beat. Add water and sifted ingredients alternately. Drop by spoonfuls on greased cookie sheet. Put raisins in center and bake at 400° F. about 10 minutes. Mrs. A. H. Bachman Gingerbread Squares Beat until foamy: 3 eggs Add: ½ cup molasses Add: 1 c buttermilk 1 T orange juice Sift; add to the above: 2 c phlour ½ c sugar ½ t salt -- coriander 1 t soda 2 t ginger Stir in: ½ c melted butter Into the 9-inch pan: bake 45 min. Toothpick test. ‘Serve warm with
whipped topping.’ Date-Fig Bars Cook 5 minutes: ½ c ch. figs -- dates -- raisins or 'currants' juice + zest of 1 orange 1/3 c boiling water Process: ¼ c almonds, ground 2 c rolled oats 2/3 c w.w.p.f. ¼ t salt -- mace Cut in: 6 T butter 1/3 c ice water Sandwich the filling in the middle. Drizzle 4 T maple syrup over top. Chocolate Cooky 1 c w.w.f. 1¼ quick oats 4 T sugar 2 T cocoa 1 t soda 10 T chocolate syrup 1 egg 1 T water 1 t vanilla 4 T raisins 4 T choc. chips 4 T walnuts
Bake @ 275°
Helmut's Chocolate Wheat-Free Cooky 1 1 2 ½ 2 1
c 'sugar' T syrup squares bakers chocolate c oil / butter eggs t vanilla ^ 1½ c phlour (oat, barley, brown rice, etc.) 2 T + cocoa
1 t baking p. ½ t salt ^ nuts, choc. chips, dates Alternative Old Lady Sugar Cookies 2 c + 2 T phlour (w.w.p.f., oat, barley, amaranth, millet, rice, etc.) 1 t soda ^ 1 c 'sugar' ½ c marg. 1 egg ½ c 'buttermilk' ½ t vanilla ^ raisins Granny D's Chocolate Cooky ½ c marg. 1 c brown sugar 1 egg ½ c buttermilk 1½ c flour, sifted ¼ t soda -- baking p. 2 squares baking chocolate, melted 1 c walnuts 15 min. @ 425°. Top with a 'chocolate dainty frosting.' Mrs. Zook's Oatmeal-Raisin Cookies Cream: 1 stick butter ½ c brown sugar -- sugar Add; beat well: 1 egg ½ t vanilla Add: ¾ c flour ½ t soda -- cinnamon ¼ t salt Mix well. Add:
1½ c rolled oats ½ c + raisins Drop by rounded tablespoons. ±12 min. @ 350°.
Give the cookies a try and let me know if you like them as much as I did. Nikki's Healthy Cookie Recipe You can use unsweetened carob, or grain sweetened chocolate chips, or do what I did and chop up 2/3 of a bar of Scharffen berger 70%. I sort-of shaved half the bar with a knife and then cut the rest into bigger chip-sized chunks. You can make your own almond meal by pulsing almonds in a food processor until it is the texture of sand - don't go too far or you'll end up with almond butter. And lastly, the coconut oil works beautifully here, just be sure to warm it a bit - enough that it is no longer solid, which makes it easier to incorporate into the bananas. If you have gluten allergies, seek out GF oats. 3 large, ripe bananas, well mashed (about 1 1/2 cups) 1 teaspoon vanilla extract 1/4 cup coconut oil, barely warm - so it isn't solid (or alternately, olive oil) 2 cups rolled oats 2/3 cup almond meal 1/3 cup coconut, finely shredded & unsweetened 1/2 teaspoon cinnamon 1/2 teaspoon fine grain sea salt 1 teaspoon baking powder 6 - 7 ounces chocolate chips or dark chocolate bar chopped Preheat oven to 350 degrees, racks in the top third. In a large bowl combine the bananas, vanilla extract, and coconut oil. Set aside. In another bowl whisk together the oats, almond meal, shredded coconut, cinnamon, salt, and baking powder. Add the dry ingredients to the wet ingredients and stir until combined. Fold in the chocolate chunks/chips.The dough is a bit looser than a standard cookie dough, don't worry about it. Drop dollops of the dough, each about 2 teaspoons in size, an inch apart, onto a parchment (or Silpat) lined baking sheet. Bake for 12 - 14 minutes. I baked these as long as possible without burning the bottoms and they were perfect - just shy of 15 minutes seems to be about right in my oven. Makes about 3 dozen bite-sized cookies. The New York Times July 9, 2008 Recipe Chocolate Chip Cookies Adapted from Jacques Torres Time: 45 minutes (for 1 6-cookie batch), plus at least 24 hours’ chilling
2 cups minus 2 tablespoons (8 1/2 ounces) cake flour 1 2/3 cups (8 1/2 ounces) bread flour 1 1/4 teaspoons baking soda 1 1/2 teaspoons baking powder 1 1/2 teaspoons coarse salt 2 1/2 sticks (1 1/4 cups) unsalted butter 1 1/4 cups (10 ounces) light brown sugar 1 cup plus 2 tablespoons (8 ounces) granulated sugar 2 large eggs 2 teaspoons natural vanilla extract 1 1/4 pounds bittersweet chocolate disks or fĂ¨ves, at least 60 percent cacao content (see note) Sea salt. 1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside. 2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours. 3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside. 4. Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin. Yield: 1 1/2 dozen 5-inch cookies. *
December 14, 2008 Upscale Oatie 3 dozen (serving size: 1 cookie) Ingredients * 1 1/4 cups all-purpose flour (about 5 1/2 ounces) * 1 cup regular oats * 3/4 teaspoon baking powder * 1/2 teaspoon baking soda * 1/2 teaspoon salt * 3/4 cup granulated sugar
* 1/2 cup packed brown sugar * 1/3 cup butter, softened * 1 1/2 teaspoons vanilla extract * 1 large egg * 1/4 cup chopped pecans, toasted * 1/4 cup semisweet chocolate minichips Preparation Preheat oven to 350째. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt), stirring with a whisk; set aside. Place sugars and butter in a large bowl; beat with a mixer at medium speed until well blended. Add vanilla and egg; beat until blended. Gradually add flour mixture, beating at low speed just until combined. Stir in pecans and minichips. Drop dough by tablespoonfuls 2 inches apart onto baking sheets lined with parchment paper. Bake at 350째 for 12 minutes or until edges of cookies are lightly browned. Cool on pans 2 minutes. Remove cookies from pans; cool on wire racks. *
Date Squares Yield: 12 to 15 An easy version of an old favorite. * * * * *
Filling: 8 ounces dates, finely chopped 1 cup water 1/2 cup white sugar 1 tablespoon all-purpose white flour
* * * * * *
Crust: 1-1/4 cups quick-cooking oats 1-1/2 cups all-purpose white flour 1 cup brown sugar 1 teaspoon baking soda 3/4 cup (1-1/2 sticks) butter or margarine, at room temperature
In a small saucepan, combine all the filling ingredients. Cook over low heat for 5 to 7 minutes, until thickened. Set aside for 10 to 15 minutes to allow the dates to soften fully. Preheat the oven to 350 degrees F. To make the crust, mix together the oats, flour, brown sugar, and soda. With a fork, blend the butter into the oat mixture. Divide in half and press half into the bottom of an ungreased 9-inch by 13-inch baking pan. Spread the date filling on top. Sprinkle with the remaining oat mixture. Bake for 30 minutes. Cool completely before cutting into squares. *
Raspberry Buttermilk Cake Adapted from Gourmet, June 2009 You can just ignore the word “raspberry” up there and swap it up with any which berry you please, like blackberries or blueberries or bits of strawberries or all of the above. This is a good, basic go-to buttermilk cake (not unlike a lemon yogurt cake before it) — moist and ever-so-light — a great jumping off point for whatever you can dream up. By the way, I was having a “moment” when I made this and for once, remembered to weigh my ingredients as I measured them, for all of you people out there that know weighing is way easier than dirtying a zillion cups and spoons. Now let’s just hope my scale is accurate. Makes one thin 9-inch cake, which might serve eight people, if you can pry it from first two people’s grasp. 1 cup (130 grams) all-purpose flour 1/2 teaspoon (2 grams) baking powder 1/2 teaspoon (2 grams) baking soda 1/4 teaspoon salt 1/2 stick (56 grams) unsalted butter, softened 2/3 cup (146 grams) plus 1 1/2 tablespoons (22 grams) sugar, divided 1/2 teaspoon pure vanilla extract 1/2 teaspoon finely grated lemon zest (optional) 1 large (57 grams) egg 1/2 cup well-shaken buttermilk 1 cup fresh raspberries (about 5 oz) Preheat oven to 400°F with rack in middle. Butter and flour a 9-inch round cake pan. Whisk together flour, baking powder, baking soda, and salt and set aside. In a larger bowl, beat butter and 2/3 cup (146 grams) sugar with an electric mixer at medium-high speed until pale and fluffy, about two minutes, then beat in vanilla and zest, if using. Add egg and beat well. At low speed, mix in flour mixture in three batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined. Spoon batter into cake pan, smoothing top. Scatter (see Note) raspberries evenly over top and sprinkle with remaining 1 1/2 Tbsp sugar. Bake until cake is golden and a wooden pick inserted into center comes out clean, 25 to 30 minutes (but check in on it sooner, please. Because my oven is new and far from correctly calibrated, I can’t weigh in on the accuracy of this baking time.) Cool in pan 10 minutes, then turn out onto a rack and cool to warm, 10 to 15 minutes more. Invert onto a plate. Note: Directions like “scatter” always scare me. Where’s the science? Here’s what my neuroses taught us: the ones that were downward were almost all swallowed by the batter. The "o" ones stayed empty, like cups. Both were delicious.
Make your own buttermilk: No need to buy buttermilk especially for this or any recipe. Add one teaspoon of vinegar or lemon juice to one cup of milk and let it sit until it clabbers, about 10 minutes. Voila, buttermilk! *
Lemon Sugar Cookies and Bars Recipes Yield: 4 dozen cookies 2-3/4 cups flour 2 teaspoons baking powder 1/4 teaspoon salt 1 cup (2 sticks) butter, at room temperature 2 cups sugar 2 eggs 2 teaspoons grated lemon rind 3 tablespoons lemon juice 1 cup quick oats Sift together flour, baking powder, and salt. In a large bowl, cream butter and sugar; add eggs, beating well. Beat in lemon rind and juice. Gradually add flour mixture, then stir in oats. Chill dough thoroughly (at least 2 hours). Roll level tablespoonfuls of dough into balls and place onto greased cookie sheets, allowing room for cookies to spread. Using a flat-bottomed glass or custard cup that has been greased and dipped into sugar, flatten each ball to a 1/4-inch thickness (dip the glass into sugar each time). Bake at 375 degrees F until lightly browned around the edges, about 8 to 10 minutes. Cool on cookie sheet for 1 minute, then carefully move to a wire rack.
Fillings and Toppings
Whipped Cream Minus the Fat and Calories This topping is delicious and can be used wherever whipped cream is suggested (great on fruit salads). Core, but do not peel, two yellow Delicious apples. Cube and put in blender with just enough apple juice to start blender working. Add one teaspoon lemon juice. When puréed, gradually add one cup ground raw cashew nuts, and continue to blend until smooth. This won’t stand in peaks like whipped cream, but I’ve yet to find anyone who wasn’t enthusiastic about its rich flavor; nor has anyone ever guessed the ingredients. This “whipped cream,” if you have any left over, will give your rice pudding a chance to come on stage again with a different character. It’s also great on your morning cereal, can be used with fruits the same as the lemon sauce, and can be combined with the lemon sauce for an elegant parfait. If you want to freeze it for later use, put dabs the size of a silver dollar on a glass pie plate lined with wax or parchment paper.
Freeze, then transfer the dabs to a freezer container or bag.
A Glaze 1: 3 T water 2: 1 t butter 3: 1 2/3 c Sucanat pinch salt 1 t vanilla 1: boil. goods.
Stir in 2.
Beat in 3.
Drizzle right away over warm baked
Another Glaze 2 T melted butter 2 T honey 1 t vanilla Drizzle over hot baked things. A Peach Filling 4 Crisps 4 c 3 T 2 t 1/8 1/3
sliced peaches w.w.f. lemon juice t nutmeg c apricot preserves
A Crisp Topping 1 c 1/3 1/4 4 t 1 T 1/2
oats c flour c br. sugar oil orange juice c cinn.
Crumble Topping 1 c + w.w.p.f.
1/2 t cinn. 4 T sugar 1/2 c pecans pinch salt 2 T oil -- water Spread out on 9 x 13 pan & bake 15 min. crisps, etc.
Use as topping on puddings,
Satin Frosting 1: 1 c 'sugar' 4 T 'cornstarch' 1/4 t salt 2: 1 c boiling water 3: 2 squares baking chocolate 3 T butter Whisk 2 into 1: cook over low heat until thickened. Add 3; heat a bit. Chill over ice water, stirring not infrequently. This Here Filling 1/4 1/2 -1/4 1 T 1 t 2 T
lb. figs, halved c raisins walnuts c plum preserves orange juice orange zest coconut
Process figs & raisins.
Stir all together.
Versatile Filling or Topping 1 c 1/2 1/2 2 t 2 T
ch. Brazil nuts c brown sugar t nutmeg cinn. butter
Whipped Topping 1 1/2 c firm tofu 3 T cashew butter 1 1/2 T honey 2 1/2 t lemon juice last.
Whip in blender, drizzling in lemon juice
Honey Glaze 2 T sugar 4 T honey 1 T butter
Boil, stirring constantly.
Brush on hot cakes.
Frosting 1/2 c sifted confec. sugar 2 t milk couple drops extract
'Mix until smooth'
Plum Crisp Filling 3 1 4 3 4
c T T T t
plums, halved oil honey lemon juice arrowroot
Cashew Filling 1: 1 c ch. cashews 3 T butter 2: 3 T milk 3: 1 c sifted confec. sugar 4: 1/2 t vanilla 1:
gradually add 3,beating until smooth.
Cool until thick enough to spread.
Icing 4 Bars & Cookies 1: 3 T honey 2 T soft butter 3/4 t almond extract 2: 1/2 c powdered milk 2--1: mix by hand. Add enough milk or half & half to make an entity that can be drizzled. Peppermint Icing 1/2 c confec. sugar 2 t water 2 drops peppermint extract
Heat & stir 20 sec.
Glaze 4 Kakes 4 2 1 1
T T T t
water orange juice honey butter Bring to boil. Simmer 5 min. Pour over warm kake.
Kwick Prune Puree 1 1/2 c prunes + 6 T or more water: Lemon Filling 1: 3 T cornstarch 1/2 c water 2: 3/4 c 'honey' 2 yolks 1 T butter 3 T lemon juice 3:
1 t lemon zest 2--1: cook and stir until boiling. chill.
Remove from heat and add 3;
Raspberry Filling 2 T 4 c 2/3 1 t
tapioca, dissolved in 2 T warm water raspberries c 'sugar' lemon juice
Gently stir. Either cook in saucepan or bake. Lemon Glaze 1/2 c sifted confec. sugar 1/2 T lemon zest 1/8 t lemon extract 2 t + hot water Mix well. Drizzle over cakes. Fig Filling 2 c chopped figs 3/4 c water 1/2 c 'sugar' 1/4 t ginger 1/2 t cinn. 2 t lemon zest 2 T lemon juice dash allspice Cook in saucepan. Raisin Sauce 3 2 2 1
T cornstarch c cider (apple) T butter c raisins
Whisk cider into starch. Add rest & cook over med. flame. Walnut Filling
3 egg whites, lightly beaten 1/8 t salt 1 c 'sugar' 1 1/2 c gr. walnuts 1/2 t almond extract Mix. Fill. Orange Frosting Âź c orange juice 1Â˝ T orange zest 1 c 'sugar' Mix. Spread on cakes, etc. while they are still hot. A Brazil Nut Filling or Topping 1 c 1/2 1/2 2 t 2 t
chopped Brazil nuts c brown sugar t nutmeg cinn. butter Blend.
Filling 4 Bars 1/3 c phlour 1/2 t baking p. 1/4 t salt 1 c 'brown sugar' 2 1 1 1
eggs c cooked, chopped apricots 1/2 c ch. walnuts t vanilla
spread and bake.
Filling or Topping 1 1/3 c coconut 4 T water 1/3 semi-sweet chocolate, melted Mix well.
If used as topping, apply after baking.
Almond Crumble 3/4 c almonds 2 Brazil nuts 2 T brown sugar 2 T sesame seeds 1 t cinn. 1/8 t nutmeg Process.
Sprinkle over pudding or frozen things.
Topping or Frosting 4-oz. 1/2 c 1/4 c 1/2 t 1/2 t
firm tofu brown sugar almond butter peanut butter vanilla
Process. Chill 1 + hr. Cashew Filling Process some cashews along with some honey and vanilla. some milk.
More Fig Filling 1 1/2 c chopped figs 1/4 c raisins 1 T sugar 1/2 c orange juice Chill overnight; process.
heat & process.
Fig and Nut 1:
> 1½ lb. figs, quartered
> 1 c 'sugar'
> 1 lb. chopped nuts
boil topless until syrupy.
> ½ c water
> juice ½ lemon
> ½ T anise seed Add figs:
cook until thickened.
Remove from heat & stir in 3;
Banana-Ginger Sauce Boil: > ½ c apple juice > 1 t fresh ginger > 1 t lemon zest Add: > 2 large ripe bananas 'Simmer gently 5 min.' Use as topping. Serve warm or at room temperature. Ms.Edna's Boiled Frosting 1 egg white 1 t 'Karo syrup' 2½ T cold water ¾ c 'sugar' ¼ t cream o' tartar Into the double boiler. Beat at slow speed for 6 min. or longer. Variation: add some orange zest + some juice. Yet Another Filling/Topping 2 1 4 ½ ¼ 1 4 ½ ½
eggs c 'sugar' T 'flour' t baking p. t salt t vanilla T nuts c coconut c quartered Maraschino cherries
If used as topping, bake 30 min. @ 350°. Glaze 4 Kakes Melt 1-oz. bakers chocolate; blend in ¼ c milk + 1 T butter. Gradually stir in ½ c confec. sugar and, lastly, ½ t vanilla. Add, if desired, some coconut. 'Wild' Crisp Filling 3 1 1 2
c c c T
blackberries 'wild' apples, peeled and sliced 'sugar' cornstarch
zest 1 orange Place fruit in baking dish; mix rest of ingred. and pour over fruit. Add a topping; bake in moderate oven. Yet Another Frosting 4 2 ½ a
T milk powder T maple syrup T vanilla bit more than 2 t orange juice
Beat until creamy. Chocolate Sauce 2-oz. bakers chocolate ½ c brown sugar 1 T cocoa 2 t vanilla 1 c water Slowly bring to boil; continue to boil 2-3 min., stirring constantly. 'Serve hot.' Peach Filling 2½ T tapioca ¾ c 'sugar' ¼ t salt 4 c sliced peaches Cook until thickened and clear. Coconut-Custard Sauce 1¼ c warm milk 1/3 c coconut 3 egg yolks 3 T sugar dash salt Process 3 min. Cook in double boiler to spoon-coat stage, stirring constantly; chill.
Chocolate Icing Melt 2-oz. baking chocolate. Add 6 T boiling water, then beat-in sifted confec. sugar 'until entity is stiff.' Cake Topping Mix together: 4 T almond butter 2 T maple syrup 1 T vanilla 3 T cocoa Whisk-in: 1½ T milk Apply to a not-hot cake. 'The Crust' Mix well or process: 1½ c cookie crumbs 3 T 'sugar' 6 T melted butter/marg. Use on top, bottom, or both.
Weil's Easy Pie Crust 1/3 lb. (one 'package') non-trans-fat graham crackers 2½ T maple syrup 2 T tahini 1½ t water Process graham crackers; add rest and process. Press into pan. For cold pies, etc., bake 30 min. @ 350°; otherwise, no bakie. Weil's Pye Into the previous recipe, process-in 3 T cocoa + 1 T maple syrup. Bake pie shell, then fill with freshly-made raspberry filling; chill. Kreemy Frosting Cream and beat: 3 T butter ¼ c cocoa
1 1/3 c sifted confec. 'sugar' 2½ T milk ½ t vanilla Vegan Pudding-Pie-Filling 2-3 ripe bananas 1 t vanilla 1 T lemon juice 4 T oil ¾ c syrup ¼ t salt 1 lb. tofu Process. Chocolate Syrup ½ c cocoa 1½ c 'sugar' 1 c cold water dash salt Heat & stir; boil 3 min. Add 2 t vanilla. Tofu Topping 12-oz. firm silken tofu ¼ c maple syrup 1½ T hazelnut or walnut oil 2 t vanilla extract pinch nutmeg Process. Chill. Raw Nut Crust/Topping 1 1 ¼ ¼ ¾
c c t t c
walnuts blanch'd almonds cinn. cardamom ch. dates
Grind nuts & spices. Add dates; process. Press firmly into bottom & sides of pan.
Poppyseed Filling Bring to simmer: ¾ c poppyseeds ½ c water 6 T 'sugar' 3 T honey Cook 15-20 min., stirring not infrequently. When thickened, add: 2 T butter Remove from flame & stir in 1/3 c finely-chopped walnuts; chill. 'Caramel' Filling Into the double-boiler: 1½ c brown sugar 1 T butter 2 T cornstarch 1 c milk Cook until thickened. Remove from heat & beat stiff. Add 1½ t vanilla; chill. Kwik Krisp Topping 1/3 c w.w.f. 1 T milk powder 1/4 c ground sunflower seeds 1/4 c rolled oats 4 t brown sugar 1 1/2 T butter Apply; sprinkle sugar on top.
Orange Frosting 1/2 1/4 1/2 2 T
c 'butter,' softened c sugar T orange zest fresh orange juice
Beat butter & sugar; stir in zest; beat in juice. Kwik Icing Melt 2-oz. bakers chocolate in the double boiler. Add 6 T hot milk; beat until smooth. Sift in enough confec. sugar to make a spreadable
entity. Raisin Filling 3 c applesauce 1 3/4 c golden raisins 1/3 c brown sugar 1 T or more tapioca 1/2 t cinn. 1/4 t salt 1 T butter 1 T vinegar 2 t or more orange zest Mix. Let sit 15 + min. Egg Wash Beat an egg + pinch of salt, by hand. Stir in 1/4 c water. Keeps 2 days. Mango-Plum Cobbler Filling 3 large mangos, peeled & cubed 2 black plums--1/2-in. pieces 3 T lime juice 1/3 c raspberry preserves 1/4 t vanilla More Apple Filling 6 c peeled & finely-chopp'd apples 11/4 c Suca. 1/2 t cinn. dash nutmeg 4 t butter 2 T flour Simmer until apples are soft. Poppy seed Filling 1: 1 c poppy seed 2/3 c sugar
1/8 t salt 2: 1/2 c milk 2 T butter 3: 1/2 t vanilla 1: stir in heavy saucepan until sugar is melted. Stir in 2. Cook slowly 20 + min., until thickened; add vanilla. Almond Paste*** 1/4 1/2 1/4 1/4 3/4 1/2
c t c c c t
water lemon juice sugar confec. sugar almonds almond extract
Process to a paste. Crumb Topping 1/2 1/4 1/3 1/4 1/4
c c c t c
brown sugar butter flour cinn. chopped pecans
Stir in pecans last. Soft Frosting 4 T soft butter 3-oz. cream cheese 2 c 'confec. sugar' 1 t vanilla Beat till smooth. Spread on slightly warm cake.
Coconut Custard Sauce 1 1/4 c warm milk
1/3 c coconut 3 egg yolks 3 T sugar dash salt Process 3 min. To the double-boiler: cook, stirring constantly, until spoon has been coated; chill. Serve over fruit or plain cake. Topping for Casseroles, etc. SautĂŠ: 2 T butter -- o.o. small onion 1/2 clove garlic Add: 2 c bread crumbs 1/4 c Parmesan cheese Walnut Filling walnuts, sugar, eggs, maple syrup, butter, vanilla Chocolate Frosting 4-oz. bittersweet baking chocolate 2 T melted Butter Break chocolate into pieces; melt in double boiler. Add butter: beat until smooth. Spread over baked goods. 'Decorate' with walnut halves if desired. Bittersweet Chocolate Sauce 2-oz. bakers chocolate 1/3 c water 3/4 c sugar 4 T butter 1/2 t vanilla Melt chocolate in water. Add sugar; boil, then remove pan from heat. Stir in vanilla and butter; chill.
Mix together and bring to boil: 1/2 c 'sugar' 3 T cornstarch 2 c water Add: 2 c sliced fresh peaches Simmer until fruit is tender. Add: 2 T lemon juice Serve hot over baked things. Almond Paste 1/4 1/2 1/4 1/4 3/4 1/4
c t c c c t
water lemon juice sugar confec. sugar almonds almond extract
Process to a paste. Chocolate Icing Melt 2-oz. baking chocolate; add 6 T hot milk, coffee, or water. Beat until smooth. Beat in enough sifted confec. sugar to make a spreadable entity. Brazil Nut Crust 1 c ground Brazil nuts 2 T sugar Press onto bottom & sides of baking pan. Optionally bake 8 min. @ 400Â°; cool. Cocoanut Filling 1 c finely-grated cocoanut 4 T cornstarch 1Â˝ c 'sugar' Â˝ c lemon juice 2 T lemon zest 1 c boiling water 1 T butter Bring to boil. Reduce heat and cook 1 min. Add butter. Cool to room
temp. Stir; apply on or inside of cakes.
Huckleberry Pie Filling Cook until thickened: 3Â˝ c huckles 1 c 'sugar' 3 T cornstarch dash salt Remove from heat & add: 3 T butter Fill shell. Add a lid. Orange Frosting 1/2 c marg. 1/4 c sugar 1/2 T orange zest 2 T fresh orange juice Cream marg. & sugar. Stir in zest; beat-in juice. Sugar Glaze Stir until smooth: 1 c sifted confec. sugar 11/2 T water 1/2 t vanilla Can be refrigerated or frozen for later use. For lemon glaze, replace water with lemon juice. Prudence Ward's Chocolate Sauce Boil 1 c water. Add: 2 T powdered milk 1/2 c sugar 2 T cornstarch 4 T cocoa 1/4 t salt Whisk over med. heat until smooth. Add: 1/2 c syrup 2 T butter Cook until thickened. Remove from heat & add 1 t vanilla. Chill.
Prune Filling 8-oz. pkg. prunes + water to cover 1 t lemon zest Simmer until prunes are soft. Add pinch of salt & cinn. Simmer 1 minute; drain, cool, and process. 'It's Twice As Crunchyâ€”Good!' Pie Crust 1 c crisp cookie crumbs 1/2 c finely-chopped walnuts 1/4 c soft butter Press into 9-inch pie pan. Bake 7 min. @ 375. Coconut Filling Beat 2 eggs. Beat in 1 c sugar. Sift: 1/4 c flour 1/2 t baking p. Fold into the above. Stir in: 1 t vanilla 1 1/3 c fine-grained coconut 1 c chopped walnuts Lemon Filling Whisk: 3 T cornstarch 1/2 c water Add: 3/4 c honey 2 egg yolks 1 T butter 3 T lemon juice Cook and stir until mixture reaches the boiling point. Remove from flame and add: 1 t lemon zeste Chill. A Rich Filling Lightly beat: 4 yolks Add: 10 T sugar
4 T butter 1/2 t orange zest 1/8 t mace pinch cardamom 1/8 t salt Cook and whisk until mixture thickens a bit; stir in: 1 c pecans, chopped 1 c candied pineapple, finely chopped 1 c candied cherries, finely chopped 1 c coconut 1/3 c bourbon Cool slightly before spreading in or on cakes and the like.
A Chocolate Filling Beat 3 egg whites until foamy. Add: ¼ t salt ½ t almond extract ½ c 'sugar' Beat to soft peaks; continue beating to stiff peaks. Fold in: 1/3 c chopped pecans 1/3 c semi-sweet chocolate
Orange Frosting 1 1 2 ½ ¾ ¼ 2
egg white T + syrup T cold water T orange juice c 'sugar' t cream o' tartar t orange zeste
Beat in double boiler at low speed for 6 minutes. Pineapple Filling 2 c 1/3 1 t ¾ c 1/8
crush'd pineapple c cornstarch orange zest Sucanat t salt
Drain pineapple. Whisk together starch & pineapple juice from the can. Combine all ingred. and cook until thickened.
'Huckleberry' Filling Whisk: 2 T tapioca flour 1 c 'sugar' 1/8 t salt Sprinkle over: 4 c fresh 'huckleberries' 1 T lemon juice Pour into baking dish or pie shell. Raspberry Pie Filling Put in saucepan: 3 c raspberries 1¼ c 'sugar' Add: 3 T cornstarch + 3 T water Cook over low flame until mixture clears. Fill pie shell. ±40 min. @ 400°. Elderberry Filling 1 1 4 4 4 1
c c T T T t
dried elderberries drained pineapple sugar honey lemon juice lemon zest
Cook until mixture sets. Cool. Use as filling in bar cookies, etc.
Another Frosting 1¼ c confec. sugar 1 T rice syrup ¼ t almond extract 1½ t hot water
Orange Filling 6 T butter
'Beat to spreading consistency.'
4 t orange zest 4 T orange juice 3 c confec. sugar
Blend on low speed of mixer until smooth.
Almond Paste Grind 1½ c almonds. Put in double boiler with: ¾ c sugar ¼ t salt ¼ c water some almond extract Cook & stir 15 + min. Cool; 'Knead until smooth.' Pie Crust ¾ c flour ½ c oat bran ½ t salt 1 T brown sugar Cut in: 1/3 c cold butter Mix to coarse crumbs. Add 3 T ice water. Stir into a ball and 'knead a few times.' Roll out to 10-inch circle. Place in pie pan, crimp edges, and prick. Bake 15 min. @ 425°. Cool. Fruit Filling 2 8 2 5 2 2
pints rasp or blackberries nectarines plums T sugar T tapioca T water
Another Fruit Filling 2 1 ½ ¼ ¼ 1 2
lb. ripe peaches pint blueberries c sugar t cinn. t nutmeg T lemon juice T tapioca
Process: 2 T diced pecans ¾ lb. chopped dates Add: 4 T plum preserves or marmalade Process. Prune Filling Soak 8-oz. prunes in boiling water. Grind 3 T almonds to a fine powder. Drain prunes and process with the almonds and: 4 T strawberry, raspberry, or plum preserves 1 t lemon zest 'Flakiest Oil Pie Crust I've Ever Tasted!' Chill all ingredients. Freeze oil & water 30 min. Presumed to be in the mixing bowl: 2 c flour 1 c w.w.p.f. 1 t baking p. ½ t salt Drizzle ½ c cold oil onto the above; mix lightly with wooden spoon. Mix no further. Combine: 1 T cider vinegar ½ c cold water Drizzle over flours: mix just until dough holds together when pinched. Roll our on parchment paper. Proceed. Mocha Filling ½ c sugar 1/3 c flour ¼ t salt Gradually add 1 c cold milk to the above. Add: 3 T cocoa mixed with 3 T water Mix thoroughly. Cook in double boiler. When thickened, add 1 egg yolk; cook 1 minute. Add 1 t vanilla. 'Spread between layers.' Chocolate Syrup Put in heavy saucepan: 1 c sifted cocoa ¾ c sugar pinch salt
Gradually stir in: 1 c cold water Bring to a slow boil; simmer 3 min. Remove from flame and stir in 1 T vanilla. Chill. Proper Apple Pie Filling Peel & quarter 6 large apples; slice. Combine with: ¾-1 c 'sugar' 1 t cinn. -- lemon juice 1-1½ T cornstarch Dot with 2 T 'butter.' Lemon Frosting Cream: 1/2 c 'butter' 1 c brown sugar Add in order: 1 1/2 T rice flour zest + juice of 2 lemons 3 egg yolks, beaten 1 c boiling water Cook in the double boiler, stirring constantly. Cocoa Frosting 3 T 'butter' 3 T cocoa ^ 1 t vanilla ^ 1½ c confec sugar ± 1 T milke Beard's Chocolate Sauce 12 ounces semisweet chocolate 2 ounces unsweetened chocolate one-half pint heavy cream 2 tablespoons cognac or Grand Marnier Melt chocolate over hot water in double boiler. Stir in cream gradually, stirring constantly, then add the booze.
Me-No-Cook Fig Filling*** 1 c figs 1/2 c ch. nuts 2 T (±) fruit juice Process figs & nuts; stir in juice.
Date Filling Simmer 30 min., covered: 2 c dates 2/3 c water 1 t lemon zest 3 T lemon juice Mash. Stir in: 1/3 c brown sugar 1/2 c chopped walnuts 'Perfect' Apple Pie Filling Mix: ¾ c sugar -- t ground cinnamon ¼ t salt Toss with: 4 lbs. crisp apples, peeled & sliced ¼-inch-thick (heaping 12 cups) Heat 4 T 'butter' in a heavy-bottomed pot. Add the above and stir and cook until apples 'release their juices'; continue cooking topless until juices thicken to a light syrup (1-2 min.). Whisk together and add: 2 T cornstarch 1 t vanilla 2 T brandy (optional) 1 c water Cook until thickened; chill. Chocolate Fudge Sauce 2-oz. bakers chocolate ½ c dark brown sugar 1 T cocoa 2 t vanilla 1 c water
Slowly bring to boil; continue to boil 2-3 minutes, stirring constantly. Serve hot. Crisp or Pye Topping 2 c rolled oats ¼ c any kind of flour some salt ½ t cinnamon ½ c minced almonds 3 T brown sugar 5 T melted 'butter' Rhubarb Filling 3 c rhubarb, cut into ½-inch-pieces 2 c tart apples 8-oz. can crushed pineapple, drained ¼ c honey 1 T lemon juice ^ 1 c sugar 3 T flour 1 T 'butter' Into the thing. Dot with 'butter' and bake. Cookie Glaze 3 T lemon juice 1 T heavy cream zest 1 orange 1 1/3 c confec. sugar Blend over med. heat; spread on hot cookies. Another Peach Filling 4 c 1 T 2 T 1 c 1/8 --
sliced peaches butter, melted flour Sucanat t cinn. salt 'Cook until peaches turn darker.'
Apricot Glaze Add some lemon juice to a few heaping tablespoons of apricot preserves. Add boiling water a 'few drops' at a time; add a bit of kirsch or brandy. Heat over low flame, then rub through sieve. Brush it 'on your tart' while the glaze is still warm. Custard Sauce Beat in double boiler over hot, not boiling, water: 4 egg yolks 4 T sugar pinch salt After 2 minutes, gradually add: 2 c milk, brought to boiling point Whisk constantly until entity has become thickened. Add: 1½ T brandy Chill. Serve over berries, etc. Filling 2 eggs 1 c 'sugar' ¼ c flour ½ t baking p. ¼ t salt 1 t vanilla ¼ c ch. nuts ½ c coconut -- quartered Maraschino cherries Beat eggs slightly. Add rest. Cashew Filling or Topping Heat in saucepan over low flame until fragrant: 3 T butter 1 c chopped cashews Add, stirring constantly: 3 T milk Place in mixing bowl. Gradually add: 1 c sifted confec. sugar Beat until smooth. Add ½ t vanilla. Cool until thick enough to spread. Weil's Easy Pye Crust
1 pkg. no-trans-fat graham crackers 2½ T maple syrup 2 T tahini 1½ t water Process grahams; add rest; process. Press into pan. For cold pies, bake 30 (?) min. @ 350°; otherwise, no bakie. Variation: Process in 3 T cocoa + 1 T more maple syrup. Fig Filling: 2 cups dried Mission figs, finely chopped 1 cup orange juice ½ teaspoon grated orange zest (equivalent of one orange) ¼ cup honey ¼ cup packed light brown sugar ½ teaspoon ground cinnamon 2 tablespoons dark rum, Cognac or whiskey Method Combine all ingredients in a medium saucepan over high heat with enough water to cover. Bring to a boil; reduce heat to medium-low. Simmer mixture, covered, until tender (KOD: I found that the figs softened more quickly when uncovered), up to 30 minutes, adding more water as necessary. When figs are soft, mash into a rough puree using a wooden spoon or potato masher. Use immediately or refrigerate for up to two weeks. If you do make mixture in advance, you may need to add a few tablespoons of lukewarm water to make mixture spreadable.
QUICK BREADS May we introduce to you breads with a story? You see, the families of quick breads go way, way back into history. Our delicious American hot breads are the lineal descendants of the crude hearth cakes of primitive people. The famous "cakes" which King Alfred forgot to watch, as he sat in a peasant hut, were early ancestors of our present day quick breads. Others were the "bannocks o' barley" that Robert Burns wrote about. You will find that the bits of history given in these pages make interesting table conversation when you serve hot breads at your table. YEAST BREADS Bread has influenced history more than any other food. It has played an important role in the rise and fall of civilizations, and each nation has its own distinctive breads...developed to fit the customs and traditions of the land. The memory of a cozy kitchen filled with
the warm fragrance of freshly baked bread still means home. It is unforgettable...the delight and satisfaction of...that tantalizing yeasty aroma...the crunch of the golden crust as the knife cuts through...the full wheaty flavor of the buttered slice.
Scots Porridge 2/3 c steel-cut oats 2 c water (boiling) '3/4 t' salt Whisk oats into water. Cook 10 min. in the 2x. Add salt; cook until done. Basic Steel-Cut Oats Chill overnight: 1 c oats 4 c water ¼ t salt Bring to boil; simmer covered until water is absorbed--one hour or longer. Double Boiler Method 1 c oats 3 c water ½ t salt Cook over med. flame 1 hour. Do not stir. Old Man McCockle's Oats Place 10 tablespoons steel-cut oats in 15-oz. cold water along with ¼ t salt. Bring to boil; simmer with lid slightly ajar for 20 + minutes. Let stand a bit, then serve with the usual. Quinoa and Maize 1: 6 c water 3 c quinoa 2: small red pepper
small orange pepper 1 T o.o. 3: 2 c 'cut corn' 2 T garlic 4: 1 c green onions 5: 1/2 c black olives 1/4 c parsley -- lemon juice 2 t salt pepper 1 T o.o. 6: 1/2 c toasted 'pumpkin seeds' 1: simmer 15 min.; drain & transfer to bowl. 2: sauteÂ´ 3 min. Add 3: 3 min. 4: 1 min. 5 & 6. Serve warm.
Add to quinoa along with
Amaranth Date-Nut Bread 1: 8-oz. pitted dates 1 c water 2: 1 c -1/2 1 T 1/2 1 c
amaranth flour w.w.f. c white baking powder t salt coarsely chopped walnuts
3: 5 T butter 3/4 c 'sugar' 1 T orange zest 1 egg 1/2 t vanilla 1:
almost boil. Add 1 t soda; set aside.
Combine with 2 & 3.
in 5x9 pan 1 hour 20 min. @ 300째. butter into flours; proceed.
Quinoa Salad 4 c cooked quinoa 1/3 c chives 1/4 c parsley 1/3 c basil 2 t 'fresh marjoram' salt & pepper 2 T lemon juice 4 T o.o. 1 large tomato, peeled and diced few black olives tomatoes last. Serve at room temp.
Add all to quinoa,
1 c cornmeal + 1 c cold water or milk
2 1/2 - 3 c boiling water + 2 t salt
Put 1 in the double boiler.
Add 2 & cook away.
Polenta 1: 2 c 1/2 4 T 2 T 2 t 1 t 3/4 1/2
'soymilk' c pimiento pieces 'nutritional yeast' lemon juice dried onion salt t mustard powder t garlic powder
2: 1 c polenta 1 c 'soymilk' & bring to boil. Parmesan'd Rice
1: process & set aside. Cook 30 + min. in double boiler.
Combine with 2
1: 2 T butter 2: 2 c raw brown rice 3: 4 1/2 c stock 1 bay leaf 4: 1/2 c fresh parsley 2/3 c grated Parmesan 1: melt. Stir in rice to coat. Add 3 & boil 5 min., then steam 45 min. Remove from flame and let sit 10 min. Stir in cheese and parsley.
Rodale's Pones 3 c white 'floury' cornmeal Add: 1/3 c sesame seeds some caraway seeds 1/2 t salt Add: 'several cups' boiling water + 1/4-1/3 c oil Mix to a consistency 'about like a wet bricklayer's mortar.' Cool 1 hour. Bake 50 min.
To make nut butter: chop a certain amount of salted nuts--peanut, almond, cashew, etc. Process, adding 1 T oil per 1/4 c of nut meal.
Outer Hebridean Granola 1: 3 c rolled oats 1 c 7-grain 1/2 c wheat germ -- bran 3/4 c ch. raw cashews or almonds 1/2 c suns 6 T coconut 2: 1/2 c safflower oil 3: 1 c ch. dried apricots or dates 1/2 c raisins 4: 1/2 c honey 2--1: drizzle-on honey & mix well. stir occ. Cool a bit & add 3.
To the roaster--30 min. @ 300°;
Mrs. John Shannon's Oil-Free Granola 2 c rolled oats 1 c oat bran ½ c sesame seeds -- chopped nuts -- toasted wheat germ * * ½ c honey -- brown sugar -- raisins Prepare and bake in the customary fashion. 1 t vanilla More Granola 6 c quick oats 1/3 c flax meal 1/3 c sunflower seeds
½ c cocoanut 1 c cheerie oats ½ c pumpkin seed 3 T oil 4 T honey Bake carefully. Stir in: 1 c raisins, dried cranberries, or dried blueberries 1½ c schnitz
Proper Brown Rice Mix together 1 T good oil or butter + 2 c brown rice. Sauté in pan until translucent. Add 2 cups water and bring to boil; add 1 t salt. Simmer 40-50 min. Proper Millet Sauté 1 c millet in some oil for a few min.
Add 3 c water;
Basic Quinoa 1 c quinoa 1¾-2 c water (start with 2) 1/2 t salt Rub quinoa in cold water; strain and repeat. Boil water; add quinoa and salt. Simmer 15 min., covered. Let sit 5 min.; fluff. Basic Couscous 1:
> 1 1/2 c water
> 1 c couscous
> 1 T o.o.
> 1/2 t salt
Boil 1. Add 2. Lower heat slightly; cook and stir 1 min. Let stand 10 min.; fluff. Hasty-Pudding 4 T cornmeal 1 c milk 1/2 t molasses
1 t brown sugar 1/8 t salt Bring to simmer. Cook until thickened, stirring frequently. Basic Wheat Berries Soak 8 + hrs. To the pot: cover with water + 2-3 inches. hrs. Add salt late in the cooking process.
Basic Wild Rice 1 c wild rice 3 c water 1 t salt Rub rice in cold water. Drain; add to boiling water. min., partially covered; let stand 10 min.
Basic Barley 3 c water 1 c barley 1/2 t salt Boil water and salt. Add barley. Optional: add 2 T oil to water.
Simmer 30-40 min.
Do not stir.
Oat Bran Porridge 1 c water 1 c milk '1/8' t salt 1/2 c oat bran Simmer 10 min., stirring occ. Basic Amaranth Add 1 c amaranth to 3 c cold water. should be totally absorbed. Basic Lentils
simmer 25 min.
Add 2 c lentils to 4 c cold water.
simmer 30-45 min.
Basic Millet 1:
> 1 c millet
> 2 t 'safflower' oil (or more)
> 2 c boiling water (up to 2 1/2 c)
Toast 1 in heavy skillet until grains are slightly 'tanned.' Add to boiling water. Simmer 25-30 min. Let stand 10 min., paper towel under lid. More Basic Millet Sauté 1 c millet in butter for a few minutes. Add 3 c water; proceed in the usual manner. Granola 4 c quick oats ¾ c coconut ½ c wheat germ 4 T or more honey 1/3 c almonds 4 T sunflower seeds 4 T sesame seeds 4 T brown sugar 4 T oil raisins & dates Granola 2 3 c 1/2 1/2 1 c 1/2
rolled oats c oat bran c wheat germ walnuts c sunflower seeds
2 t vanilla 2 c chopped dried fruit 1/4 c maple syrup 1:
bake 15 min. @ 275°.
Stir; bake 15 more min.
multigrain flakes honey oil vanilla sunflower seeds wheat germ cocoanut bran raisins dates Granola 3 1/3 1/3 4 c 1 c 1 c 1 c
c honey c butter quick oats wheat germ nuts coconut
2 t vanilla 1 c raisins 1/2 c dates 1:
1 t cinn.
bake 15-20 min.
Put in bowl and stir in 2.
Steel-cut Oats in the Crock 1 1/2 c steel-cuts 5-6 c water 1/2 t salt Steel-cut Oats in the Pan 3 c water (4 c for 'Irish pin-head oats') 1 c steel-cuts 1 t salt Boil water. 20 min.
Simmer topless until oats have thickened--15-
Inca Pud Cook 1 cup quinoa or millet. Into the double-boiler with 3 c milk, 2
egg yolks, a bit of vanilla and/or nutmeg, and, if desired, some coconut. Wheatidge Bring 1½ c water or milk to boil. Add ½ c crack'd wheat + ¼ t salt. Cook 7-10 min. Brown Rice Cooked In Milk Wash 1 c brown rice and put in double boiler with 1 quart pre-boiled milk + 1½ t salt. Cover & cook 1 hr., stirring 3-4 times. Fluff-up: Stir in some butter and grated cheese. Grannyola ¼ c marg. 1/3 c oil 1 T molasses 1/3 c brown sugar ¼ c honey ½ t vanilla ¼ t salt * 3 c oats 2 c puffed wheat ½ c wheat germ ¼ c 'rice polish' -- oat bran -- flax ¾ c ch. nuts -- coconut ¼ c sesame seeds * raisins & dates. Bake @ 275°. Steppie's Granola 6 1 1 1 ½
c rolled oats c barley flour c walnuts c sunflower seeds t salt * 1 c 'maple syrup' ½ c apple juice concentrate
4 T oil 2 t vanilla * 1 c raisins and dates Wet-dry: mix thoroughly. Arrange in 2 pans. 1 hour (sic) @ 325° (sic); stir 3-4 times; add dried fruit. Filipino Rice Sauté 3 garlics in 2 T o.o. Add 2 c 'leftover' rice: heat until rice is 'glistening.' Hasty Pud Bring to simmer ¼ c maize + 1 c milk. Add a bit of salt, brown sugar, and molasses. Tabbouleh Boil: 2 c water 1½ t salt Add & set aside: 1½ c bulgur Core, squeeze, and chop 2 tomatoes; put in bowl with: 1 c fresh parsley 3 green onions ¼ c fresh mint juice 2 lemons 3 T o.o. salt & pepper Add bulgur; toss to combine.
Thorough-going Mush Mix in 1 c 1 t 1 c Add: 3 c
double boiler: cornmeal salt cold water boiling water
Cook 3 (sic) hours. Pour leftovers in mold & chill.
Millet Stew 1 c millet, toasted 4 c water 2 onions 2 potatoes 2 carrots 1 c celery ½ lb. mushrooms 2 bay leaves ½ t basil -- thyme salt Stew 8 + hrs. in crock. Bulgur in Tomato Sauce Side-Dish Barley Soak in pot 1 hour: 1½ c barley 4½ c water Add 1½ t salt & bring to boil. Cover; cook 1 hour. Sauté 12-oz. mushrooms + 1 onion in 3 T o.o., regular oil, or dressing: add to the above. 100% Maize Bread 1¾ c maize meal 1 t soda ½ t salt 1 egg 2 T butter 1½ c buttermilk Wet--dry: to the 9-in. pan. Bake until well-brown'd (35 + min. @ 400°). Uzbekistan Flatbread 1½ c barley flour ¼ c wheat flour ¼ c sunflower seed meal 1 T sugar
1 t salt 1 T baking p. 2/3 c 'soymilk' 1 egg 2 T oil Spread out ½-inch-thick; prick. 10 + min. @450°. Cashew Butter 1 c cashews 1 T sesame seeds 1/3 c oil (nut) Process. Chill. Brown Rice + Mushrooms Sauté ½-lb. mushrooms in 2 T butter + 1 T oil until mushrooms are slightly brown'd. Stir in 2 T shallots or scallions; stir-fry 2 min. Properly cook 1½ c raw brown rice, then add to skillet along with 1 T more butter + 3 T minced parsley. Bulgur Affair Brown 4 min.: ¾ c bulgur 1 T o.o. Add: ½ c sweet pepper 1 c drained canned tomatoes 1 small zucchini, grated ¾ c water 1¾ c red beans pinch cayenne ½ t salt Bring to boil; simmer until bulgur is chewy. Let sit. Vermont Gay Cornbread 2 c 2 c 4 t 1 t ¼ c --
cornmeal w.w.f. bak. p. soda oil butter
2/3 c 'syrup' 2 c buttermilk Bake @ 375°. Quinoa and Wild Rice Salad Cook ½ c wild rice in 1½ c water. Cook 1 c quinoa in 2 c water. Fluff, combine, and toss with the following: 4 scallions 3 garlic ½ c roasted red pepper 3 T oil 1 T red wine vinegar 3 T parsley 1 t thyme 1 t Dijon mustard salt & pepper Chill. Kentucky Hoes 1 c white cornmeal 2 t baking p. ¼ t salt 1 egg 1¼ c buttermilk Drop by tablespoon onto hot griddle. Millet Rice Pudding If you have some cooked millet and some cooked brown rice, you've got a great dessert waiting in the wings. Combine the rice and the millet with a few supporting ingredients...and you'll have a dish that brings stars to the eyes. 1½ cups cooked brown rice 1 cup cooked millet 2 eggs ¼-½ cup honey ½ cup yogurt ¼ cup papaya syrup or orange juice ½ cup sliced dates or raisins 1 teaspoon vanilla extract 1 teaspoon grated orange peel ¼ cup unsweetened shredded coconut
Combine all ingredients except the coconut. Pour into a buttered 1½quart baking dish and sprinkle the coconut on top. Bake for 45 minutes at 375°. A great dish to set before six to eight happy eaters. Great for breakfast, too. Kinderlehrer's Millet Bread Cook millet in a double-boiler or in a casserole. Chill overnight. Slice, 'dip' in sesame seeds; cook on griddle or bake in oven until they become crisp. 'Prepared in this manner, millet provides an excellent substitute for bread, especially beloved by those who cannot tolerate gluten or wheat products. Try a slice of this millet bread with a poached egg. Fantastic.' Barley Casserole cooked barley sauteéd onion, garlic, and mushrooms cooked peas red pepper o.o. / butter salt & pepper Parmesan cheese Heat in casserole. Colon Scouring Pads 1½ c + 2 T grain and seed phlour + brans ½ c ch. nuts 1 egg ½ c or more nut butter 1 t vanilla 6 T + oil ½ c 'honey' Mix. Chill. Flatten balls with glass + sugar. Overbake: not. Kyrgyjzstan Kasha Sauté until golden: 2 T oil 1 onion Add: 1 c kasha
When kasha is browned, add: 1 egg Sauté until dry. Add: 2 c veg. broth ½ lb. mushrooms 1 carrot 1 celery ¼ t rosemary 1 t salt Cook over low flame until liquid is absorbed. Brown Rice Sauté 1 c brown rice in 1 T butter until rice is translucent. Boil 2 c water; add to rice along with 1 t salt. Simmer 40-50 min. Spoonbread Boil; cook until thickened: 1 c cornmeal 3 c milk Add: 1 t salt 2 T butter Cool to lukewarm, then stir in: 2 egg yolks Beat stiff: 2 egg whites Fold in to the above. Bake until firm and slightly browned (35 + min. @ 350°. Rice Salad 4 T o.o. 1 T Dijon mustard ¼ t honey 2 T red wine vinegar salt & pepper 4 c cooked brown rice 1 red pepper 1 yellow pepper 1 small red onion 4 scallions ¼ c capers ½ c black olives ¼ c parsley Toss. Serve warm or cold.
2½ c raw wheat germ 2 c rolled oats 1 c coarse bran 1 c rye or wheat flakes ½ c chopped walnuts -- sunflower seeds -- coconut -- oil ¼ c sesame seeds -- honey -- molasses 'Mix it all up' and toast 15 + min. @ 350°, stirring once or twice. Cool and toss in some dried fruit if desired. Them Johnny Cakes 1 c white cornmeal ½ t salt 2 t sugar 1¼ boiling water Mix and let stand 5 min. Thin if necessary. Drop onto hot griddle: 6 min. each side. Stovetop Rice Pud Cook 1 1 2 1 Add: ¼ 2 Cook
20 minutes: c cooked brown rice c whole milk T honey T butter t vanilla T raisins 10 more minutes.
100% Maize Bread 1¾ c cornmeal 1 t soda ½ t salt *
1 egg 2 T butter 1½ c buttermilk Wet--dry: mix to moisten. Into the 9-inch pie pan. Bake until browned @ 400°. Rice Patties Fry 2 green onions in some oil for a minute. Add to: 1 c cooked brown rice 1 c cooked white rice 1 T flour 1 egg 1/8 t soysauce Form into patties. Fry on both sides until browned. Lappé's 70s Rice Fritters Cook: 2/3 c brown rice Add to: ¼ c milk + 2 T instant dry milk 1 egg yolks 2 T w.w.f. salt & pepper 1/3 c sesame seeds, toasted Beat stiff: 1 egg white Fold into the above. Fry until browned.
'Every Once in a While I Get a Craving for Kasha' Briefly heat in hot skillet: 1 c buckwheat groats Add: 1 egg Stir vigorously over high flame. When each grain is separate, add: 2 c fake beef broth salt Steam, covered, for 30 min. Stir in: 4 T butter ¶Kasha With Mushrooms 'Mix ½ cup sautéed mushrooms into the cooked kasha.'
Barley & Mushrooms Sauté some onions and 1 lb. mushrooms in butter. Put in baking dish along with 1 c pearl'd barley, 4 c fake chicken broth, and some salt & pepper. Bake. Another Quinoa Salad Cook 1½ cups quinoa in 3 cups water ±15 min. Combine with: green pepper red pepper ½ c cucumber ½ c celery some pimiento fresh dill or parsley salt & pepper Add: ½ c + vinaigrette Chill 2 + hours. Another Rice Salad 1½ c chilled rice 3 T green onions 2 sweet peppers 1 garlic 3 tomatoes, peeled & cubed some pimiento 2 T parsley 3 eggs ½ c vinaigrette Sir, More Kasha Sauté few min.: 1 T butter ½ c onion ¼ c celery Add: 1½ c mushrooms After 5 min., add: ½ c kasha 1 egg white Cook & stir until dry and crumbly. Add: 1 c fake chicken broth ¼ t rosemary
salt & pepper Cook until liquid is absorbed. Clara G. Kingan's Kasha Pilaf 1 1 1 1 ½
T o.o. red pepper, cut into strips carrot, thin-sliced small onion lb. mushrooms
Sauté the above 5 min.; remove from pan. Add to pan: 1 c kasha 1 egg white Cook & stir until grains have separated and are evenly coated. Gradually stir in: 2 c vegetable broth Cook ± 15 min. Stir in sauté + ¼ c toasted pecans. Heat and stir until done. Curried Suns and Punks Sauté 2-3 min.: 4 T oil 2½ T curry p. 2 garlic Add to: ½ c chopped walnuts -- sunflowers 1 c raw shelled pumpkin seeds Toss; roast 30 min. @ 300°. Sprinkle with salt. Mashed Millet 2 c millet 6 c water 4 c cauliflower 1½ t salt black pepper 2 T butter ¼ t dillweed Simmer until cauliflower is soft. Add dill; 'mash.' Oat Bran Porridge
2 c water 1/8 t salt 2/3 c oat bran Boil water; whisk in bran. Simmer 2 min., stirring occ. Portuguese Rice Pudding 1½ c milk ½ t salt ½ t cinn. 5 T maple syrup 1 T oil 1 t vanilla ½ t lemon zest 2 c cooked rice some raisins Boil; simmer 20 min., stirring occ. Garnish with cinnamon. Serve hot or cold. Fruit & Grain Salad 4 c cooked brown rice, quinoa, wild rice, bulgur, or barley 2 navel oranges, peeled & chopped ½ c parsley 1/3 c raisins Add: 4 T o.o. 3 T lemon juice 1 T wine vinegar 2 t Dijon mustard salt & pepper Chill. Kwik Grits with Cheese Bring 3 c water to boil. Add ¾ t salt and (slowly) ¾ c kwik grits. When thickened, add some black pepper + ½ c grated cheddar. Cook until cheese melts.
Baked Rice Combine 2 c cooked brown rice and 1 c cheeze. Put into baking dish;
top with 2 T fresh parsley & 2 T caraway. 30 min. @ 325°. Polenta Pizza Make some polenta; spread out on pan, brush with olive oil, and bake 45 min. @ 375°. Sprinkle on some mozzarella, followed by: sautéed onions, mushrooms, and zucchini sliced tomatoes Italian seasoning more cheese Broil until browned. Variation: green peppers and pizza sauce. Kinderlehrer's Millet with Onions & Peppers Dry-toast 1 cup millet until fragrant. Sauté: 3 T butter ½ c onion 1 bell pepper Add millet and: 4 c boiling water or stock ¼ t salt Cover skillet and cook 30 min., stirring occ. Add: some grated cheese Variation: add eggplant and tomatoes Another Barley Casserole Lightly brown ½ cup pine nuts in 6 T 'butter'; remove nuts and add: 1 c barley 1 onion 1/3 c parsley ¼ c green onions When onions are softened, place in casserole along with the pine nuts. Pour in: 3 cups fake chicken broth some salt Bake topless 1 hour 10 minutes @ 375°; add more broth if needed. Mrs. Meals' Nut Loaf Grind to a coarse meal: ½ c cashews -- raw almonds -- peanuts Stir in: 2/3 c sunflower seeds
Add: 2 eggs 2 finely-chopped onions ½ c partially-cooked brown rice ¼ c wheat germ -- parsley ½ t sage -- thyme -- salt 2 T nutritional yeast Put in casserole & bake 20 + min. Top with 1/3 c grated cheese: bake another 10 + min. Variation: form into patties & fry in skillet; top with slice of cheese. Millet Porridge ½ c millet 2 c milke or water pinch salt Bring liquid to boil. Add millet slowly, stirring constantly. Rice and Eggs Cook 1 c rice. Brown: 2 onions in some oil Add: salt, pepper paprika 2 cloves garlic Stir in rice. Add 2 eggs & mix well; warm in skillet. Aztec Pudding Bring to boil: 1 c water ½ c quinoa Simmer 10-15 min. Whisk: 2 eggs 1 c milke 3 T brown sugar 1 t almond extract Add: 1 c cooked brown rice ½ c chopped figs ¼ c rolled oats Add quinoa. Put in baking dish. Water-bake 45 min.
@ 375°. Sesame-Rice Fritters 1½ cooked brown rice 1/3 toasted sesame seeds ^ ¼ c milk +2 T milk powder Fold in: 1 egg yolk 2 T w.w.f. salt & pepper Mix well. Fold in: 1 egg white, stiffly beaten Fry. Amish Chicos Cover 1 c dried sweet corn with water + 1-inch; soak overnight. Simmer gently until most of the water has evaporated–40 min. to 1 hour. Add: ½ t salt 4 T cream 2 T butter 1½ T sugar Heat few minutes. Rice With Nuts Sauté some onions. Add to some hot brown rice, along with chopped walnuts, salt, pepper, and, if desired, garlic or hard grated cheese. Samhain Salad 4 c cooked whole grains (rice, wild rice, wheat berries, quinoa, or a combination) 2 navel oranges, peeled and chopped ½ c parsley 1/3 c raisins ^ 4 T o.o. 3 T fresh lemon juice 1 T white wine vinegar 2 T Dijon mustard salt & pepper Toss & chill.
Vegetable Fried Rice This is as delicious as it is simple and quick. Although it is worthy of serving at any time it is great as "emergency rations"! 2 teaspoons oil 2 tablespoons nondairy margarine 2 cups coarsely chopped onion 2 c coarsely chopped bell pepper ½ cup chopped celery 3 cups thickly sliced mushrooms 2 teaspoons minced garlic 1½ teaspoons hot pepper flakes 4 cups fresh coarsely chopped tomatoes ½ teaspoon sea salt
5 cups cooked rice Combine the oil and margarine. SautĂŠ the onion, bell pepper, celery, mushrooms, garlic, and pepper flakes until the bell pepper is soft. Add the tomato and salt. Cook for 5 more minutes. Add the rice and continue to stir until most of the moisture is evaporated and the rice starts to brown.
Italian Hummus 1 'can' white beans fresh lemon juice, white wine vinegar, or both olive oil salt & pepper Italian seasoning garlic dried red peppers--hot or sweet or both garlic powder & onion powder optional: cheese Summer Italian Hummus As above, except add fresh basil and fresh parsley. Black Bean Spread 2 c black beans 1 garlic dried peppers & onion brown mustard mayonnaise dressing parsley chili powder cumin white wine vinegar hot sauce grated cheese salt & pepper optional: cilantro, lime juice, yogurt, etc. Egg PĂ˘tĂŠ 6-7 1/2 1 T 1 T
eggs c mayonnaise marg. vinegar
1 t mustard 1/2 t salt + black pepper 1 t Worcestershire 3/4 t smoke few drops hot sauce some onion flakes Cauldron Stew: the basic ingredients sautĂŠ in oil: onions, garlic, sweet & hot peppers, mushrooms and/or celery add various types of dried beans add some or all: red sauce, catsup, tomato paste, barbie sauce, chili sauce, salsa seasonings: mustards, chili powder, cumin, Italian seasonings, salt & pepper sweeteners: molasses, brown sugar add: vinegars, wine, or beer add some of the following: hominy, pasta, black olives, sauerkraut, tomatoes and: fake meat Simmer in a cauldron until vespers. Bean Crock beans: great northern, kidney, black, butter (lima), commercial vegetarian baked beans sauce: catsup, tomato paste, brown sugar, molasses, horseradish, 'Kitchen Bouquet,' barbie sauce, mustard, cider vinegar, Worcestershire sauce add one or more of the following: miso, yeast extract, prune puree add onions sauteed in oil to the sauce and: fake bacon bits and/or fake dicks
Chili Beans kidney or pinto beans dried sweet & hot peppers chili powder cumin salt garlic powder onion powder pinch of Italian seasonings (optional) bean broth, flour, and 'butter'
Make a roux out of the last 3 ingredients.
Cahokia Chili 1: 4 T 2 T -1 T 1/8
water catsup tamari peanut butter t garlic powder
2: 1 lb. squeezed tofu 3: large onion 2 garlic 4: 2 'cans' pinto beans 1 1/2 T chili powder 1 T cumin 1 -- 2: chill 1 hr. SauteÂ´ 3; add tofu marinade & sauteÂ´ 2 min. Add 4: simmer 5 + min. 'Serve over rice.' Lucy's Chili Cook 1 lb. dried pinto beans. Combine with 6 tomatoes (peeled), 1 onion, 1 garlic, salt, cayenne pepper, 3 T chili powder, & 1 t cumin seed. Simmer a few hours. Lima Bean Stew 1 lb. dried lima beans some fake sausage 1 onion / 1 garlic 2 celery sticks 1 sweet pepper 2 c tomato juice 4 T vinegar 3 T brown sugar 2 t Worcestershire sauce 1/2 t chili p. 1 T yellow mustard
1/2 t salt Soak beans overnight. Stew.
Into the crock with rest; add water to cover.
Katzen's Spanish Rice 1: 4 T o.o. 1 1/2 c onion 2 garlic 2: 1 3/4 c raw brown rice 2 green peppers 1/2 t oregano -- basil black & cayenne pepper + some salt 3: 2 sm. fresh tomatoes 1/2 c green olives 4: 2 1/4 c tomato juice 5: 1 c grated sharp cheese fresh parsley 1: sauteÂ´ few min. Add 2: 8 min. 4: 15 min. 3: 15 min. After all liquid has been absorbed, add 5. Laurel's Spanish Rice 1: 1 c brown rice 1 onion 1 t oil 2 c stock or water 2: 4 celeries large green pepper 3 fresh tomatoes 1 t salt 1/2 t oregano -- basil
pinch cayenne pinch black 3: 1/2 c grated Cheddar or Jack 1:
cook until rice is done. Add 2 & simmer 25 min.
Limey Pintos 2 T butter 1 T lime juice small chili pepper 1/2 t salt 2 c cooked pinto beans heat through.
Stir in pinto beans; toss &
Maize and Tomatoes 1: 2 c skinned & chopped fresh tomatoes 15-oz. can cream'd corn 2 eggs salt & pepper 2 t sugar 2 T flour 2: 1/2 c marg. 1 onion + 1 garlic 3: 4 c bread crumbs 1/2 c grated cheese 1: into the 9x13 dish. hour @ 350°.
Arrange atop 1.
Roasted Roots Slice about 4 potatoes. Toss with an entity consisting of: 2 1/2 T catsup, 4 t oil, 2 t Worcestershire sauce, & 2 t cider vinegar. Roast 20 min. each side @ 425°. East-West Seasoned Red Beans
1: 3 T o.o. 1 large onion 1 garlic 3 shallots 1 sweet pepper 2: 1 lb. soaked red beans 2 quarts water 3: 1 bay leaf 1 t miso -- curry powder -- basil 1 T chili powder -- paprika 2 t salt 3 large tomatoes 1 + 2:
into the pot.
When beans are tender, add 3.
Orange-Glaz'd Sweet Potatoes 1: 6 med. sweet potatoes, peeled and halved 2: 2/3 1 T 1 t 1/2
c 'sugar' cornstarch salt t orange zest
3: 1 c orange juice 4: 2 T butter 1: arrange in casserole. Whisk 3 into 2; add 4 & bring to boil. Cook 1 min., then pour over potatoes. Bake covered 1 hour @ 400째. Baste once or twice. Whipp'd Sweets Boil some peeled & chopped sweet potatoes in salted water.
beat with electric mixer. Add some salt, butter, pepper, lemon juice, molasses, and nutmeg. Nightshades and Eggs Fry up some onions, garlic, green peppers, & peeled fresh tomatoes; add salt. Add one or more eggs; raise heat.
Anti-Puritan Baked Beans 1:
> assorted types of beans
> o.o. > onion > [garlic] > celery > sweet peppers > sugar > salt > red sauce > tomato paste > red wine vinegar > hot pepper flakes > 'pesto' > balsamic vinegar > catsup > Italian seasoning
To the crock or cauldron. fake meat, mushrooms.
olives, hard cheese,
Maize Casserole 1:
> 6 c crumbled cornbread--toasted
> 2 c cream'd corn > 1 c chili peppers > ½ c black olives > ¾ c cheese > ½ c onion > ½ c sweet peppers > 1 T parsley > 1 egg > 1 T butter
1 + 2:
to the casserole.
Bake covered 1 hour @ 325°.
The Great National Dish... 1:
> 1 qt. water
> 1½ t salt
> ¼ c melted butter
> some grated Swiss cheese
> 1 c yellow cornmeal
Prepare maize; place in container and chill. When firm, slice and 'arrange in layers in baking dish.' Apply 2 & 3 to each slice. Bake @ 350°. Pinto Bean Salad
pinto beans green beans new potatoes red onion garlic Toss with a vinaigrette. Spanish Rice o.o./garlic/onion sweet & hot peppers tomatoes soysauce ripe olives chili powder cumin hot sauce brown rice
Lima Bean Salad 3 c cooked baby lima beans 4 T parsley -- green onions ½ c green peppers -- red peppers -- corn kernels salt & pepper ¼ c lemon juice 3 T o.o. Chill 24 + hours.
Roasted Sweet Potatoes 5 1 1 ½ 1
c t t t T
sweet potato slices--¼-inch-thick dried rosemary salt garlic powder or more olive oil
Toss well. Place in 9x13-in. pan. Cover with foil & roast 15 min. @ 400°; roast 10 more min. topless; turn potatoes & roast 10 more.
Pinto Bean Soup *** Soak 'overnight': 2 c pinto beans Put in pot with: 5½ c water 1 c onion 1 T + 1 t fake chicken broth 'granules' Simmer 50 min. Add: 1 lb. fake sausage or ham 2 t garlic 1 T chili powder 1 t cumin Simmer 30 min. Add: 14½-oz. can Mexi-style stewed tomatoes, undrain'd Simmer 30 more min.; season. Stuffed Acorn Squash Halve & bake 1 large acorn squash 30 + min. Pare and finely chop 2 tart apples; toss with 2 t lemon juice. Combine with: 1/2 c grated cheddar 3 T brown sugar dash cinn. Stuff the squash; dot with butter and bake 30 min. @ 350°. Ensalada de Frijoles Negros 4 c cooked black beans red onion red pepper green pepper 4 large Roma tomatoes 2 T cilantro 1/2 c o.o. 1/4 c vinegar juice 2 limes salt, pepper feta, or 'Mexican goat cheese' Marinate 24 hours. Half-Hour Chili Sauté in o.o. & wine: 3 onions 2 garlic
1 carrot 1 T chili pepper Add: 4 t chili powder 1 t cumin 42-oz. canned tomatoes 1 t brown sugar Cook over high flame few min.; add: 2 'cans' kidney beans 1/3 c bulgur Simmer topless until thickened. Chili From the Mission 2 1 1 1 1 1
T oil garlic green pepper celery carrot zuke
18-oz. canned tomatoes 1 can kidney beans 1 c red sauce 1/4 c water 1 1/2 t chili powder 1 t basil 1 t oregano hot sauce salt, pepper hominy
Pepper Party SautĂŠ onions, mushrooms, garlic, zucchini, and lots of peppers in o.o.; add salt & seasonings; throw in some tomatoes and/or red sauce: stew. Serve over rice. Top with grated cheese. Sweet Potato and Maize Bread Bake 2 lbs. sweet potatoes 1 1/2 hours @ 375Â°; mash pulp and measureout 2 c. Set aside, then place the following in a mixing bowl: 1 c cornmeal 1/2 t salt 2 t baking powder Add:
1 c milk Stir in potatoes. Bake 40 + min. @ 375째.
Glazed Sweet Potatoes Bake: 2 lbs. sweet potatoes Cool, skin, & cut into pieces. Grease baking dish with 1 T butter. Add potatoes. Dot with another T of butter. Add: 2 T brown sugar 2 T lemon juice some salt Bake 25 min. @ 400째; stir; bake 25 more min. Sino-Inca Peace Agreement Bean Spread pinto beans hot sauce ('fair amount') fresh lime juice sweetened Chinese chili sauce cream cheese fresh parsley oil red sauce Process. Stir in some green onions.
Them There Grits Boil: 2 c water 1 c finely-chopped broccoli Simmer 5 min.; stir in: 1/2 c grits or polenta Boil; cook over low flame 20 min., stirring occ. Add: 2 T Parmesan cheese Crock Chili Place in crock: 1 'can' chick peas 1 'can' kidney beans 1 'can' cannellini beans 1 'can' black beans'
2 1/2 c cooked brown rice Place on top of the above: 1 onion 2 small zucchinis 1 garlic 8-oz. mushrooms 1 can ripe olives, halved Place on top of the above: large can crushed tomatoes 1/8 t red pepper flakes 1 t cumin -- salt 2 t oregano Cook 8 + hours; stir and let sit. Maize Pudding Heat and stir: 2 T melted butter 3 T flour Gradually add: 1¼ c milk Heat until thickened; remove from flame & stir in: 1 c grated cheddar 3 c corn kernels 1 c soft bread crumbs ½ t salt -- sugar 1 t dry mustard 3 eggs + 2 whites Put in 2-quart casserole. Water-bake 1¼ hours @ 325°. Knife test. Red Beans and Rice Sauté: 1 T oil 1 onion 2 garlic Add: 2 tomatoes 1 zucchini ½ t oregano Simmer the above 5 + min. Add: 1 'can' red beans salt & pepper Heat through. Serve on rice; top with cheddar.
Kinderlehrer's Sweet Potato Pudding 4 c cooked sweet potatoes 1½ c milk ½ c 'sugar' -- diced figs -- golden raisins ¼ c molasses -- oil / butter 4 eggs rind 1 orange 2 T flour ½ t cinn. ¼ t allspice Into the baking dish. Dot with butter. Bake 30 min. @ 350° covered; 20 more min. topless. Serve hot. Aztec Pudding Simmer 15 + min.: ½ c quinoa 1 c water Combine: 2 eggs 1 c milk / milke 3 T brown sugar 1 t almond extract Add: 1 c cooked brown rice ½ c chopped figs ¼ c rolled oats Place in 1½-quart baking dish. Water bake 45 min. @ 375°. Potato Cakes 2½ lbs. red new potatoes salt, pepper cayenne ½ c onion 1 egg Mash potatoes; add rest. Mix well & shape into small patties. Coat with flour, then chill 'overnight.' Re-dust & fry in oil. Roast
Heat some o.o. & minced garlic. Toss with: halved new potatoes chunks of onion carrot rounds turnip cubes salt & pepper thyme Roast covered 30 min. @ 425°; topless 30 min. @ 450°. Vegetables are to be lightly browned and can be easily pierced. Egg + Tomato Sauté until golden: 3 T oil 1 onion Add: 1 lb. tomatoes, small dice (4 med.) salt & pepper 1 t cumin ¼ t turmeric Heat 1 min. Add: 6 eggs, beaten Scramble over low flame until eggs set. Black Bean Dip 2 c frijoles negros, well-drain'd 4 T 'salsa' a bit of lime zest 2 T lime juice ¼ c cilantro salt & pepper Process. Serve with tortilla chips. Pinto and Hominy Rinse and drain: 1 can yellow hominy 3½ c cooked pinto beans Put in saucepan with: 1 tomato, diced small ¼ c onion 2 garlic 1 chili pepper 2 T cilantro 1 t chili powder
½ t cumin ½ c water Heat. Lappé's Chili Beans on Rice Simmer for two hours: 2 c dried pinto beans, soaked 1½ quarts water ½ large onion 1 garlic 1 bay leaf Heat 2 T oil; add: 2½ T flour 2-3 t chili p. 1-2 t cumin 1 onion Cook roux 5 min.; add to beans. Cook 1 hour, or until beans are soft and chili is thickened. 'Adjust' seasonings; add salt & pepper to taste. Serve on rice; top with cheddar or Monterey jack. Chili'd Black Beans Sauté 1 min.: 2 T o.o. 1½ c onion 1 T chili pepper 1 garlic Add; sauté 30 sec.: 2 t cumin 1 t coriander 1 t chili p. ½ t red pepper flakes Add; simmer 3½ hours, occ. stirring: 7 c water 28-oz. can diced tomatoes + juice 1 lb. pre-soaked black beans Purée half of the above; add: 1 T chili peppers 1 garlic Stew 15 min.; add: salt 1 T tequila (opt.) 1 T red wine vinegar Remove from flame. Mexican Pan Bread
Cook: ½ c dried beans Reserve ¾ c of the broth. Sauté in oil: large onion 2 garlic Put half of the onions in another skillet (for baking), the other half in a bowl with: the beans & broth 1 egg 2 T oil 1 c cornmeal 2 t baking p. 1 T chili powder ½ t cumin 1 green pepper ½ t salt Mix and pour into skillet. Bake 15 min. @ 350°. Sprinkle with: 1/3 c grated cheese ¼ c black olives Serve with the inevitable 'fresh salad' (avocado, tomatoes, onions, etc.) Very Basic White Beans Cook 1½ c great northerns; drain and reserve broth. Lightly brown 2 onions in 2 T olive oil. Add 8 cloves garlic & cook a few minutes. Into the pot with the beans, 2½ c bean broth, some thyme, sage, and a bay leaf. Simmer for a certain amount of time. Toward the end of the cooking process, add 2 t lemon juice, salt, & pepper. More Spanish Rice*** Sauté 1 c onion and 4 t minced garlic in some oil. Add: 4 c canned stewed tomatoes 1/2 c tomato juice 1 c green peppers 1 c yellow peppers 1 c sliced mushrooms 2 c corn 1 t basil 1/2 t Italian seasoning 1 t salt pepper 1/2 t cayenne Boil; simmer 15 min. Add 4 c cooked rice; heat briefly.
Oven-Fried Potatoes These are superb! Put 2/3 cups of oil in a baking pan. Put 8 cups cubed potato chunks (1-inch dice) into the pan and roll them around to coat. Sprinkle on: 1½ t dill -- t oregano ½ t onion powder 2 t salt Bake 1 hour @ 450°, turning and basting not entirely infrequently. Variation: add ¼ c fake bacon. Hoppin’ Janeane Sauté in some oil, onions, green peppers, garlic, celery, and other things if one might desire. Add some Creole/Cajun spice, red sauce, catsup, tomato paste, fake sausage, and black-eyed peas. Serve with rice. Black Bean Salad 3 1 ½ ¼ 2
c cooked blacks c roasted red pepper c red onion c parsley celery stalks * 2 T o.o. 1½ T lemon juice 1½ T balsamic 1 T orange juice concentrate 2 t soysauce 1 t sugar ½ t crushed garlic some salt Chili Beans & Macaroni Cook some macaroni; drain & toss with olive oil, salt, and pepper. Stir in some red sauce, then some chili beans. Heat in skillet. Curried Beans
Sauté: 2 T o.o. 1 c onion 1 t ginger root Add: 1 t coriander 2 t cumin 1 t turmeric ¼ t cayenne 1 t salt Add: 1 c chopped tomatoes 2 T tomato paste Add: 1 'can' each, kidney beans, pinto beans, and chick peas, wellcooked. 'Even My Children Love These' Quarter: 1 lb. new potatoes Toss with: 2 t Cajun spice 1 t paprika 1 t salt 1 T o.o. Bake 20 + min. @ 400°. Cajun Spice 1 T garlic powder 1 T onion powder 2 t crushed black pepper 1 t cumin 1½ t cayenne ½ t allspice 1 t oregano 1 t thyme Mix. Store in jar. Maria's Tamale Pie Pour then 2 2 1 2 2
6 c hot chili beans into 9x12 pan. Top with some sharp cheddar, the following: c + 2 T buttermilk t soda t salt T oil c cornmeal
Bake 30 + min. @ 400°. Old-School Spoon Bread Cook 1 3 Add: 1 2 Cool 2 Beat
until thickened (5-7 min.): c cornmeal c milke t salt T 'butter' to lukewarm. Stir in: egg yolks 2 whites stiff & fold in. Bake until firm and slightly browned.
Cauldron-style Black Bean Chili 1 lb. black beans 4 c boiling water large onion green pepper red pepper 1½ T chili powder -- cumin ¼ t seasoning ½ t liquid smoke 1 t salt 3 cloves garlic 1 can tomato paste 6 plum tomatoes, or 1 28-oz. can Add tomatoes and paste late in the cooking process. Variation: add anything else that one might possibly desire. Classic Black Beans Soften: 2 onions 4 t garlic large green pepper 4 T o.o. Add: 4 fresh tomatoes After a few min., add: salt & pepper 4 c cooked black beans Simmer covered. Serve with rice.
Sweet Potato Pudding 4 c cooked sweet potatoes 1½ c milke ½ c figs -- sugar -- golden raisins ¼ c molasses -- oil / 'butter' 4 eggs zest 1 orange 2 T flour ½ t cinn. ¼ t allspice To the baking dish. Dot with 'butter'; bake covered 30 min., 20 min. more topless. 'Serve hot.'
All my life I've relished good bread and loved the resilience of dough in my hands, the relaxed rhythm of kneading, the fragrance of baking, the beautiful even-grained cross-section of a well-risen loaf. Nowadays my ideal day begins in my Greenwich Village garden, with the little fountain splashing among the flowers, an amazing number of birds in full voice, and the distant sounds of a great city waking up. I carry out a tray with a steaming pot of tea, curls of fresh butter, and a couple of thick golden slices of homemade toast to munch slowly. For more and more people, I find, real bread is a part of life, one offering tremendous reward for very little effort.
Cornmeal Bread This is a deliciously crunchy loaf with a texture quite different from that of most other breads, although it is somewhat similar to oatmeal bread. I find it best freshly sliced and toasted, and make it often to use for breakfast, since it is a good keeper. It makes a beautiful, well-risen loaf that should be thoroughly cooled before slicing. Don’t let the smell of it tempt you into cutting a big chunk off while it is still hot. [2 loaves] ½ cup cornmeal 1 cup boiling water 1 teaspoon salt * 2 packages active dry yeast ½ cup warm water (100° to 115°, approximately) 1 tablespoon granulated sugar * 1 cup warm milk 2-3 teaspoons salt ¼ cup dark brown sugar 4 to 4½ cups all-purpose flour (preferably unbleached) Pour the cornmeal into the boiling water with the salt and stir vigorously until it cooks thick (about 4 minutes). Place it in a large mixing bowl to cool. Proof the yeast with the granulated sugar in the water, then pour into the mixing bowl with the cooled cornmeal mixture. Mix well. Add the warm milk, salt, brown sugar, and flour, 1 cup at a time, stirring very well after each addition of flour. When the mixture is well blended and begins to pull away from the sides of the bowl, turn out on a lightly floured board and knead until smooth and elastic, about 10 to 12 minutes, adding more flour as needed. Butter a large bowl. Place the dough in the bowl and turn to coat with the butter on all sides. Cover and set in a warm, draft-free place to
double in bulk. Punch the dough down and turn out on a lightly floured board. Cut in half, shape into two loaves, and let rest while you butter two 9 x 5 x 3-inch pans. Place the dough in the tins, cover, and let rise again until almost doubled in bulk, or just level with the tops of the baking tins. Bake in a preheated 425째 oven for 10 minutes, then lower the temperature to 350째 and continue baking for 20 to 25 minutes, until the bread is nicely browned and sounds hollow when removed from the tins and rapped with the knuckles on top and bottom. Place the loaves, without tins, on the oven rack for a few minutes, to crisp the crust. Cool on racks before slicing.
Maize Bread 1: 3 1/2 c phlour (combination of maize, whole wheat, and white flours) 2 t baking powder 1 t soda 2 t salt 2 T 'sugar' 2: 1 egg 1 'jar' yogurt 4 T oil Bake in hot oven. Bakers Rye: 1: 4 c total:
the basic recipe rye, w.w., white, wheat germ, rice polish
2: yeast caraway carob salt 3: 2 c warm water few T molasses
1: 4 T ---6 T --
oat bran rice polish vital wheat gluten crack'd wheat flax wheat germ + enough w. w. / white flour to make 4 c
2: salt & yeast 3: 2 c warm water 2 T molasses 4 T oil Herbed Multi Bread Add 3 T sugar, Â˝ teaspoon dill weed, 1 teaspoon rosemary, & a bit of fresh chopped onion. Olga's Bread Make as above except add some rye flour + some caraway; add some buttermilk and an egg. Barnard's Assistant's Cornbread 1 1/2 c cornmeal -- w.w.p.f. 3 T 'sugar' 1 1/2 t salt -- baking p. 3/4 t soda 2 1/4 c 'soymilk' 2 1/4 T vinegar 3 T oil Bake @ 400Â°. Optional: buttermilk; hold the vinegar.
Myrtle's Bread 3 3/4 c w.w.f. 1 T salt 2 c warm water
2 T molasses 1 1/2 T yeast Warm flour in oven.
Bake @ 400째.
'Burger Buns' 1 1/2 c w.w.f. -- flour 1 T yeast 1 t salt 1 c 'milk' 2 T water 4 T molasses 2 T 'butter'
Giobbi's Italian Bread 1: 2 t yeast 2 c warm water 1 1/2 t salt pinch sugar 2: 2 1/2 c w.w.f. 1 c + white 1: proof; add to 2. Knead, rise, & punch. Long loaf or flat loaf. min. @ 425째; 20 min. @ 350째.
Grateful Colon Bread 1 1/2 c 'bran flour' 2 1/2 c w.w.f. 3/4 t salt 4 T Suca. 1 1/2 t soda 1/2 c raisins 2 c buttermilk 1/2 c molasses McBiscuit: 2 c w.w.p.f.
'Bake 1 hour slowly.'
2 T 1/2 4 T 3/4
baking powder t salt oil c milk
Kwik Rolls 1 c buttermilk 2 T yeast 3 T honey 2 T oil 2 1/4 c w.w.p.f. Dry -- wet: beat well. rise to top, then bake 20 min. @ 350째
12 'tins' --- allow to
Clintonia Molasses Bread 2 1/2 c w.w.f. 1/2 c cornmeal 1 t salt 1 1/2 t soda 1/2 c molasses 1 2/3 c buttermilk 'Bake in slow oven 1 hour.' Drop Biscuits 1: 1 c 1 c 1 T 1/2
w.w.f. flour baking powder t salt
2: 1/3 c oil 1 c milk from powder 1:
sift into bowl. Fold in 2 with spatula. 10-12 min. @ 400째.
Barley Drop Biscuits 1: 1 c barley flour 1 t salt 2 t baking powder 2:
2 T butter 3: 1/2 c buttermilk 1 egg Sift 1. Cut in 2. Add 3.
12-15 min. in hot oven.
McIrish Bread 1: 1 can new potatoes + liquid 2 eggs or a few yolks 1 T honey 1/2 c milk 4 T oil/butter 2: 3 c 4 t 2 T 6 T 2 T 2 T 2 t 2 t
phlour (white, w.w., rye) yeast flax brans vital wheat gluten crack'd wheat salt caraway
process. Do the rest. Add some onion if desired.
Uppity Karen 1: 1 1/2 c flour -- w.w.f. 1/2 c wheat germ -- crack'd wheat yeast & salt 2: 1 1/2 c apple juice 4 T o.o.
Tocopherol Bread 1: 1 c wheat germ
1 1/2 c flour -- w.w.f. salt & yeast 2: 2 t honey 13 + oz. water 3: wheat berries 4 T oil Abbot George's Bread 3 1 3 1 1 3
1/2 c white flour t salt 1/2 t yeast t Sucanat 1/2 c water T o.o.
Bake @ 400째.
Mennonite Water Bread*** 1 1/2 1 1/2 1/2 t 1 1/2 1/2 c
c flour t yeast salt t sugar water
Gazette Italian 2 1/4 c flour 3/4 c semolina 1/2 t salt 1/4 t sugar 1 c warm water 1/2 T yeast
100% Rye Ingredients 2 1/4 c rye flour 1/2 T yeast 1 t salt 1 c warm water
Bake @ 400째.
1/2 T oil knead.
Before first rising, stir, but do not
Dillard's Rye 4 2 1 1
T apple juice concentrate t salt 1/2 c milk 1/2 T yeast -- caraway 1/3 c onion 1 T oil 1/2 c wheat germ 1 1/2 c flour -- rye flour Doak's Rye Prepare as above, except for the juice concentrate substitute some honey and cider vinegar mixed with hot water; buttermilk; throw in some fennel seeds. Hilda's Rye 1: 2 T yeast 2 c lukewarm water 2 c rye 2: 2 t salt -- sugar 1 c rye flour -- flour 2 T caraway 1: let sit in warm spot 8 + hrs. 2--1: Bake 1 3/4 hrs. @ 300째 in pan of water. Barley-Nut Bread 1 1 2 1
c barley flour 1/4 c w.w.f. t baking powder t salt
beat, rise, punch, knead.
2 T honey 1 T oil 1 egg 3/4 c + 2 T milk 1 c chopped nuts Beat 2 into 1. Fold in nuts. 45 min. @ 325째. Black Sea Bread rye & barley flour salt caraway fennel ginger carob onion powder (optional) yeast coffee molasses vinegar oil These Here Biscuits 1: 1 c + 1 T buttermilk 2: 1 T yeast 4 T water (warm) 3: 1 1/4 c flour -- w.w.f. 1/2 t soda 1 t baking powder 2 T Suca. 4: 1/2 c marg., softened 4--3: add 1 & 2. Roll out 1/2-inch-thick. Rise 20 min. Bake 15 min. @ 400째. Candlemas Cornbread
Cut into 3-inch rounds.
1 c cornmeal 1 c + 2 T w.w.f. 2 T sugar 1/2 t salt -- soda 1 t baking powder 1 egg 2 T oil 1 T vinegar + enough soymilk to make 1 1/2 c ....or: buttermilk Bake 40 min. @ 400°.
1 1/2 c
Chili'd Cornbread 1 c flour 1 1/2 c cornmeal 1 T bak. p. 1 t salt 1/2 t soda 1 t sugar 1 c corn kernels 2 eggs 2 chili peppers 2 T sweet peppers 1 c buttermilk 2 t oil 1 c grated cheese Mix.
Pour into hot 'iron' 'skillet.'
Bake 1 hr. @ 400°.
A Whole Wheater 1:
> 1 T yeast
> 2 T honey
> 3 + c w.w.f.
2--1: knead 15 min. min. Bake @ 350°. Sumerian Flatbread*** 1 c barley flour ½ c sesame seed flour 1 t oil ½ t salt
> ½ t salt
> 1½ c warm water
Rise, punch, and knead (for a minute).
¼ c onions 2--1: stir in some water a little at a time. When dough peels away from sides of bowl and holds together, work with hands until soft and pliable. Divide into fours and roll out ¼-inch thick, pressing in some sesame seeds + some salt with the rolling pin. 15 min. @ 400°. Spelt Bread 2 c spelt flour 1 T yeast 2 T sugar pinch salt 2/3 c warm buttermilk 1 T butter After final rising, brush with melted butter. More Drop Biscuits 4 ¾ 2 1 ½
T c c t t
oil milk w.w.p.f. bak. p. salt
Wet-dry; add more milk if nec. Drop into muffin tins--half-full. 20 min. @ 400°. Focaccia 1: 1¼ c w.w.f. -- white flour pinch sugar 1 t salt 1 T yeast 2: 1 c warm water 3 T o.o. 2--1: mix, knead, and roll out to an oval ½-inch-thick. Make cuts in center then pull edges of dough apart. Brush with o.o. + coarse salt. 20-30 min. @ 450°.
Beard's Authentic Irish Soda Bread 3 c w.w.f. 1 c white 1 T kosher salt 2 t 'regular' salt 1 t soda 1½-2 c buttermilk Mix dry ingredients well. Add enough buttermilk to make a soft dough, 'similar in quality to biscuit dough, but firm enough to hold its shape.' Knead a few min. until dough is 'smooth and velvety.' Form into a round loaf and score. 40 min. @ 375°. Old Lady From the 70s Rye Bread 2 c w.w.f./2 c rye flour ¼ t sugar 1 t salt 2 t caraway 4 T cider vinegar warm water presumably some yeast Knead with white flour. Bake in 9-in. round dish. A Topping For Flatbreads Beat 1 egg + 1 T water; brush on already baked bread. Sauté ¼ c onions in 2 T o.o.; spread on bread. Sprinkle on 1 t sesame seeds, + 1 t poppyseed. 8-10 min. @ 500° More Drop Biscuits 4 ¾ 2 2 ½
T c c t t
oil milk w.w.p.f. bak. p. salt
Wet into dry. Add more milk if desired. Drop into 'muffin tins' (¾full). 20 min. @ 400°. Scotsmen's Soda Bread 1 c oat flour
1/3 c rye flour 2 2/3 c white flour 1½ t baking soda 2 t salt 1½ c + 2 T buttermilk Wet--dry: mix quickly. Shape into 2 rounds 6-in. in diameter. Slash tops & put in preheated (450°) oven. Bake 5 min.; reduce heat to 375° & bake 30 min. longer. Barley Flour Drop Biscuits Sift: 1 c barley flour ¼ t salt 2 t bak. p. Cut in: 2 T butter Stir in... 1/3 c buttermilk 1 egg ...just to moisten. Drop: 12-15 min. @ 425°.
Maize Muffs Process: ½ c firm silken tofu ¼ c apple juice concentrate -- water 1 T oil Add to: ½ c w.w.p.f. -- cornmeal 1 t baking p. ½ t soda ¼ t salt House Rolls 2 1 ½ 1
c w.w.p.f. c white flour T yeast t salt * 1 c buttermilk 3 T honey
Mix, knead, rise, punch, rise, divide into rolls, and bake. Mrs. Bung's Bread 2 c scalded milk 2 c chopped dates * ½ c molasses 2 eggs 1 t vanilla * 1 c w.w.f. 1 c flour 1 T baking p. 1¾ c miller's bran ½ t cinn. -- salt * 1 c ch. hazelnuts Soak dates in hot milk. 1 + 2: stir into dry ingred. Stir in nuts. To the loaf pan: bake 1 hour. Time-Tested Cornbread 1 1 2 ½ 1 ½
c w.w.f. c cornmeal T sugar t salt t bak. p. t soda * 1½ c 'soured soymilk' 1 egg 2 T oil Bake @ 400°. Barley Bread Scald ¾ c + 2 T milk; place in mixing bowl. Stir in: ½ T salt 1 T oil Cool to lukewarm. Stir in: 2 T honey 1 T yeast
2 T lukewarm water Stir in: 1½ c barley flour Beat, then knead until dough is elastic. Shape into loaf; put on cookie sheet. Rise 1 hr. (dough will rise but slightly). Bake 1 hour @ 325°. 70s Bran Muffins Mix and set aside: 1½ c 100% bran cereal 1 c milk Add: 1 egg ½ c applesauce 2½ T butter, melted Add: 1 c flour 2½ t bak. p. ¼ c brown sugar Fill 12 muffin 'tins' ¾-full. Bake 15 + min. @ 400°. Mrs. H. D. Beikert's Soda Bread 2 c w.w.f. 1 c flour 1 t bak. p. 1 t soda 1½ c buttermilk Knead 4 2 min.; form into ball and flatten to a 7-in. circle. Score an X. 40 + min. @ 375°. Ojakangas' Biscuits Put in bowl: ½ c wheat germ -- flour 2 t baking p. 1 t sugar ½ t salt Cut in: 2 T hard butter, cut into pieces Add : 1 T ice-cold water Add: 1 T ice-cold water
Roll out to ¼-inch-thick; cut into 2-inch rounds. Bake 10-12 min. Kwik Rolls 1 c buttermilk (warm) 2 T yeast 3 T honey 2 T oil 2¼ c w.w.p.f. Fill 12 muffin 'tins' half-full. Rise to top. Bake 20 min. @ 350°. Sourdough Starter 1 1 ½ 1
c w.w. or rye flour c warm water T yeast garlic
Let sit in warm spot 3-4 days; discard garlic. Yogurt Cheese Biscuits Dissolve: 2 t yeast ¼ c warm water Add: 3 c w.w.p.f. 1 t salt 1½ t baking p. ½ t soda 1 T sugar Add: 1 egg 1¼ c yogurt cheese Stir and knead slightly. Roll out to ½-inch-thick; cut into 3-inch rounds. Rise 3 hours (sic) on baking sheet. Bake 12 min. @ 450°. Dublin Soda Bread 4 c w.w.f. 2 c flour 1½ t salt -- soda * 2¼ c buttermilk
Knead and form into big ball. Flatten to 2-inches thick. Score deep cross 'edge to edge.' 40 min. @ 400°. Another Rye 1½ c milk ½ t honey 2 T yeast 2½ T syrup or honey * 1 c rye 2½ c w.w.f. ½ T salt Knead & rise as usual. Place round loaf in cold oven & bake 1¼ hours @ 325°. Yeasted Cornbread 2 1 1 2 1 1 4 4 2 ½ 2
T yeast c w.w.f. c cornmeal c white flour T salt * c warm buttermilk t vinegar T honey T orange juice concentrate c oil eggs
Wet into dry. Allow to rise. Bake 50 min. Old Mr. Bung Let soak 15 min.: 2 c heated milk 2 c chopped dates Add: ½ c molasses 2 eggs 1 t vanilla Add: 2 c whole grain flours 1¾ c bran
1 T baking p. ½ t salt Add: 1 c chopped nut meats To the loaf pan: bake 1 hour @ 350°. Kwik Biscuits 2 2 ½ 4 ¾
c t t T c
w.w.f. baking p. salt oil milk
Wet—dry. Half-fill muffin tins. 20 min. @ 400°.
Let Us Bake Rolls, If You Please Proof: 1 c warm water 6 T molasses 1 T yeast Add: 1/3 c o.o. 1 egg 1½ c w.w.f. Beat 10 min. @ slow speed. Add: ½ c wheat germ ½ c w.w.f. ½ T salt 1/3 c milk powder Knead; rise twice. Bake @ 350°. Let Us Please Bake Some Raised Cornbread 1 T sugar 1/3 c warm water 1½ T yeast á 1 egg 2/3 c buttermilk 3 T oil ½ c wheat germ á 1¼ cornmeal
¼ c w.w.p.f. 1 t salt ½ c milk powder Rise 30 min. Pour into 8-inch pan. Rise 10 min. Bake 35 min. Happy Innards Bread 1 1 4 ½
c c t t
oat bran w.w.f. baking p. salt
Add: 4 T oil 4 T honey 1 c yogurt 2 eggs 9x9 pan: 25 min. @ 400°. Zen Breadsticks 2 c 2 c 2 T 1 t 2-3
w.w.f. flour oil salt c water
Mix; 'rise'; roll-out ¼-inch-thick; cut into sticks 6-inches-long; sesame seeds on top. 20 min. @375°. Zen Chapatti Equal portions of w.w.f. and corn flour + salt & water: mix; flatten dough with hands and place in oiled pan. Cook over med. flame--10 min. each side. Norway Flatbread 1 1 ½ ¾
c c t c
barley flour w.w.f. salt lukewarm water
Swedish Crisp Bread
Mix. Knead. Divide. Roll. Bake @ 275°.
2 c rye flour 4 t yeast 1¼ t salt -- ground caraway -- ground fennel seed ^ 2/3 c lukewarm water Knead. Rise. Knead. Divide dough into 5 parts; roll out each one very thin. Cut in rectangles, put on baking sheet, & prick. Bake 7 min. @ 475°. Sourdough Starter 1 c warm water ½ c w.w.f. 1/8 t yeast
Cover. Let stand 24-48 hours in warm place.
Wheatless Cornbread 1 1 2 ½ ½ 1 4 4 1
c cornmeal c barley flour t bak. p. t soda t salt ^ c buttermilk T honey T oil / butter egg 9x9 baking dish. Bake @ 425°.
Spelt Biscuits 2 c spelt flour 1½ t baking p. ½ t salt 4 T oil ¾ c cold water Combine and beat. Drop by spoonfuls. 10-12 min. @ 425°. Cinnamon Bread / Rolls Grab some dough & roll it out. Brush with butter; sprinkle on some brown sugar and cinnamon. Roll up & bake.
Krackers 1 c w.w.f. ¼ t salt 1/8 t baking p. Cut in 2 T cold butter, adding a bit of ice water. Mix and knead; dough should not be sticky. Roll out and prick with fork. Score. Bake 7 min. Orange Order Bread Heat: 1 c orange juice ½ c raisins Add: ¼ c rice syrup 1 T orange zest ½ t salt When lukewarm, add: 1 T oil 1 T yeast Add: 3 c w.w.f. Knead, rise, bake, etc.
A Seven Grainer Prepare and set aside: 1 c seven grain ½ c hot water Add: 1¼ c lukewarm water 1 T yeast 2 T brown sugar Add: 2 t salt 1 T oil/butter 1 c w.w.f. Let sit in warm place 15 min. Add: 1 c + bread flour Knead 'a few turns.' Add: ±½ c toasted sunflower seeds Form into 'buns,' flatbreads, etc. Rise 45 + min. Bake @ 400°.
...reminiscent of the Boston brown bread of my childhood... Mix & set aside: 2 T vinegar 1½ c soymilk Whisk: 2 c w.w.f. 1 c white 2 t baking soda ½ t salt Add: the clabbered soymilk ½ c molasses -- raisins Bake 1 + hour @ 325°. Toothpick test.
Plain Jane Rye 1 c warm water ½ T yeast ^ 1 t salt ½ T oil ^ 2¼ c rye flour Stir. Rise 2 + hours. Knead. Rise in loaf pan. Bake 1½ hours @ 300°. Buttermilk Bread 1¼ c buttermilk ¼ sour cream Add in order: ¼ ½ ¼ 2 2
c t c t c
molasses salt brown sugar soda w.w.f.
Let stand 30 min. in pan. Bake slowly 40 + min.
Mrs. Emerson's Loaf 2 3 1 3
c 'buttermilk' T 'butter' T salt T honey ^ ½ c wheat germ 2 T yeast 4 c w.w.f. A Fast Whitie 3 c flour 1 T sugar 1¼ t salt 2 t yeast ½ c milk -- hot water 2 T oil or 'butter' Make & bake. Quaker Muffs 2¼ c oat bran ¼ c nuts -- raisins 2 t baking p. ½ t salt ^ ¾ c buttermilk 1/3 c honey 2 eggs 2 T oil Wet > dry: fill 12 'tins' almost full. 17 min. @ 425°. Crisp Flatbread 2 c w.w.p.f. ½ t salt 1 t soda ^ ¼ c honey ½ c 'yogurt cheese'
Roll out ¼-inch-thick; score and prick. 10 + min. @ 375°. Kwik Rolls 1 c 'buttermilk' ^ 2 T yeast 3 T honey 2 T oil 2¼ c w.w.p.f. Beat well: 12 'tins'--half-full. Allow to rise to top. Bake 20 + min. Spelt Bread 2 c spelt flour 1 T yeast 2 T sugar pinch salt ^ 2/3 c warm 'buttermilk' 1 T 'butter' After final rising, brush with butter. Scotsmen's Oatcakes 2 c oat flour 1 T baking p. ¼ t salt ^ 1 c buttermilk Drop heaps onto baking sheet. 12-15 min. @ 425°. The Irishman ¾ c cooked steel-cut oats 2 T butter 1 egg ^ 1¼ c warm milk ½ T maple syrup 2 T yeast ^ flour
potato flour oat flour oats oat bran rice bran soy flour + enough w.w.f. to make 4 cups some salt Russian Rye Bread 1 heaping T yeast 1 heaping T salt 1½ c warm water ^ 3¾ c rye flour Knead. Let rise in a moderately warm place for 18 hours. Punch, knead, and let rise again. Bake 50 min. @ 375°. Black Bread (Russian, Ukrainian) rec.food.cooking/rodrigues73 (1999) Makes 2 Loaves Here's a great recipe for Black Bread which is a Russian, Ukrainian recipe. 4 cups rye flour 3 cups all-purpose flour 1 tsp granulated sugar 2 tsp salt 2 cups 100 percent bran cereal 2 tbsp caraway seed, crushed 2 tsp instant coffee granules 2 tsp onion powder 1/2 tsp fennel seed, crushed 2 pkg dry active yeast 2 1/2 cups water 1/4 cup vinegar 1/4 cup dark molasses 1 oz unsweetened chocolate 1/4 cup butter or margarine (1/2 stick) 1 tsp cornstarch 1/2 cup cold water Combine rye and all-purpose flour, set aside. In large bowl thoroughly mix 2 1/3 cups flour mixture, sugar, salt, cereal, caraway seed, instant coffee granules, onion powder, fennel seed and yeast.
Combine water, vinegar, molasses, chocolate and butter in saucepan. Warm over low heat. Gradually add to dry ingredients. Beat at medium speed with electric mixer for 2 minutes, scraping bowl occasionally. Add 1/2 cup flour mixture. Beat at high speed 2 minutes, scraping bowl occasionally. Stir in enough additional flour mixture to make soft dough. Turn out on lightly floured board. Cover dough with bowl. minutes. Then knead until smooth and elastic, about 10 to (Dough will be sticky.) Place in greased bowl, turning to Cover and let rise in warm place, free from drafts, until bulk, about 1 hour.
Let rest 15 15 minutes. grease top. doubled in
Divide dough in half, form into 2 loaves and place in 9-by-5- inch loaf pans. Or form into 2 round balls and place on greased baking sheet. Preheat oven to 350 degrees. Bake 45 to 50 minutes or until bread sounds hollow when tapped on the top. Meanwhile, combine cornstarch and 1/2 cup cold water. Cook over medium heat, stirring constantly, until mixture boils. Stir constantly for 1 minute. As soon as bread is baked, brush cornstarch mixture over tops of loaves. Return bread to oven. Bake 2 to 3 minutes or until glaze is set. Remove from pans. Cool on wire racks. * * * Russian Black Bread Recipe By : the California Culinary Academy Serving Size : 12 Preparation Time :3:20 Categories : Breads, Muffins & Rolls International Cuisine Low Cholesterol Low Fat Low Sodium Amount Measure Ingredient -- Preparation Method ~~~~~ 1/2 cup lukewarm water 1 cup low-fat buttermilk -- at room temperature 2 tablespoons molasses 2 tablespoons light honey 1 package active dry yeast 4 cups whole-wheat flour 1 1/2 cups rye flour 1 tablespoon crushed caraway seed 1/2 teaspoon onion powder 1/2 teaspoon crushed fennel seed 2 tablespoons grain coffee
2 tablespoons carob powder 2 tablespoons safflower oil, plus oil for coating pans 1. In a large bowl combine the water, buttermilk, molasses, honey, and yeast. Stir until yeast dissolves. Let stand for 5 minutes. Stir in 2 cups of flour, or enough to form a thick batter. Stir well; let stand 20 minutes. 2. Stir batter down, then add rye flour, caraway seed, onion powder, fennel seed, grain coffee, carob powder, and 2 tablespoons safflower oil to form a thick dough. Lightly flour a counter or breadboard and turn dough onto board. Knead until smooth and elastic (5 to 10 minutes). Lightly oil a mixing bowl and put kneaded dough into it. Cover with a dish towel and let rise for 40 minutes. 3. Punch down dough; cover again and let rise 30 minutes. Lightly oil a 2-quart loaf pan and preheat oven to 350 degrees F. Form dough into 1 large loaf; press into pan. Let rise 10 minutes. 4. Bake until loaf sounds hollow when tapped and comes easily out of pan (50 minutes to 1 hour). Let cool before slicing. Makes 1 large loaf.
MAKE SAUCES AND DRESSINGS
Salad Dressings Making a good vinaigrette, the basic salad dressing, is not only a matter of using the right proportions of oil and vinegar; it also depends on the strength of the vinegar and the type of oil. I always taste vinegar before I make a dressing...My preference in oils is for a full-bodied, fruity olive oil (vegetable oils are too light and tasteless to make a decent dressing), although if I want a more delicate dressing with a slightly nutty overtone I may substitute the French walnut or hazelnut oil. Basic Vinaigrette While the proportions of oil to vinegar are a matter of taste, this is the balance I prefer. Makes just over Â˝ cup, enough for a green salad for 4 1 teaspoon coarse (kosher) salt Â˝ teaspoon freshly ground black pepper 2 tablespoons wine vinegar 8 tablespoons fruity olive oil Mix the salt, pepper, vinegar, and oil with a wooden spoon or a fork, then taste and add more oil, vinegar, or seasoning if you feel the dressing needs it. This basic dressing may be flavored with chopped herbs, shallots or green onions, garlic, or Dijon mustard according to preference and the
ingredients of the salad. ¶Herb Vinaigrette. Add 1 tablespoon chopped fresh herb... ¶Shallot Vinaigrette. Add ¼ cup finely chopped shallot or finely cut green onion to the dressing. ¶Garlic Vinaigrette. ...spear a crushed garlic clove with a toothpick, put it in the dressing and remove before tossing the salad... ¶Mustard Vinaigrette. A mustard-flavored vinaigrette is mostly used for strong-flavored greens...I like to use Dijon mustard... Mayonnaise This is such an essential dressing…that I find it odd how many people resist making it and resort to the commercial jar. It really is not difficult to make by hand with a whisk, and it’s a cinch if you have an electric hand mixer, a blender, or a food processor. I like to make mayonnaise with a fruity imported olive oil or half olive oil and half peanut oil, but according to how flavorful or bland you like your mayonnaise you can use any oil you like—olive, peanut, safflower, or the light grapeseed oil imported from France. Makes 1¾ cups 2 egg yolks (from extra-large eggs) 1 teaspoon coarse (kosher) salt ½ teaspoon Dijon mustard 1½ cups olive oil, or half olive and half peanut oil 1 tablespoon lemon juice To make mayonnaise by hand, beat the egg yolks, salt, and mustard in a bowl with an electric hand mixer or wire whisk until the yolks become thick and sticky. Gradually beat in the oil, drop by drop, until the mayonnaise starts to thicken and stiffen, then beat in the remaining oil more rapidly, making sure it is incorporated before adding more. When all the oil is beaten in, beat in the lemon juice. Remove to a covered jar or bowl and refrigerate. It will keep for up to 10 days in the refrigerator. ¶Blender Mayonnaise. Put 2 whole eggs, the salt, mustard, and lemon juice in the blender and mix for just 5 seconds at the blend or high setting, then, with the machine still running, remove the cover insert and dribble the oil in very slowly until the mayonnaise starts to thicken, then add the rest of the oil more quickly. The minute the mayonnaise is thick and smooth, stop blending. ¶Yogurt mayonnaise. yogurt.
Combine equal parts of mayonnaise and plain
¶Mustard Mayonnaise. To each cup of mayonnaise add 1 tablespoon Dijon mustard. ¶Tartare Sauce. Mix 1½ tablespoons finely chopped onion, 2 teaspoons chopped parsley, 1 teaspoon lemon juice, and 1 tablespoon finely chopped dill pickle into 1 cup mayonnaise. ¶Rèmoulade Sauce. Mix 1 finely chopped hard-boiled egg, 2 tablespoons finely chopped capers, 1 tablespoon finely chopped parsley, 1 teaspoon lemon juice into 1½ cups mayonnaise. Check for seasoning and add salt and pepper to taste. ¶Louis Dressing. Mix 1/3 cup chili sauce, 1 tablespoon grated onion, a dash of Tabasco, and 1/3 cup whipped cream into 1 cup mayonnaise. A Glorious French 4 T honey 1 T catsup 1/2 t yellow mustard 1/2 T horseradish 2 T wine vinegar 2 T lemon juice 1/2 c olive oil small garlic 1/2 T parsley 1/4 t celery seed some salt if desired A Good Italian 1 T oil 3 T o.o. 3 T red wine vinegar 1 T lemon juice 1 t Dijon mustard 1/2 t garlic 1/2 t sugar 1/4 t salt some pepper 1 1/2 t Italian seasoning A Basic French 3/4 c oil 4 T vinegar
1 t salt 1 t sugar 1/2 t paprika 1/4 t dry mustard some pepper 1/3 c capers, finely minced, or, 1 clove garlic Shake in jar. Rapid Red Sauce Place in blender: 2-3 cloves garlic sweet peppers (dried) 1 can tomato paste 1/2 t salt 1 t sugar 1/2 t Italian seasoning 1/8 t garlic powder 1/8 t onion powder 1/4 t parsley powder 1 t balsamic vinegar 1 T oil or butter 2 T olive oil large can & small can whole tomatoes, sans juice Process. Egg Dressing 1 c water 2 eggs 1/2 c vinegar 1 1/2 t mustard powder 1/2 t salt 3 T cornstarch 1/2 c sugar All ingred. at room temp. until thickened.
Blend in blender. Cook in double boiler
Mrs. A. H. Bachman's Boiled Salad Dressing 1: 1 c milk
2: 3 eggs 1 T yellow mustard scant 1 c sugar 1 t salt 1 T flour 3: 1 c vinegar 4: 3 T butter Boil 1. Beat 2. Boil 3. Into the double boiler ye go: thickened; add butter. Shaker Dressing 1: 1/4 t dry mustard 1 t salt -- sugar 1/8 t pepper dash cayenne 2: 3 egg yolks 3: 1/2 c vinegar -- water 4: 1 T butter 1--2: cook in the 2x. Add 3 & 4; let cool. Dressing 4 Fruits, Puddings, etc. juice of 2 lemons & 2 oranges 1 c 'sugar' 2 eggs 'Cook until thick.' Amish Mustard Dressing
1: 1 1/2 t dry mustard 1 T water 2: 2 T flour 1 t salt dash cayenne 3: 2 yolks 3/4 c water 4: 2 T cider vinegar 1 T sugar 2: into the double boiler. 3--1: into the double boiler. Cook 10 + min. Add 4. Home Made Tahini 1/2 2 t 4 T 1 t
c finely-ground sesame seeds lemon juice water (or more) oil Process.
So-Called Russian Dressing 1 c 4 T 1 T 1 T --
mayonnaise chili sauce horseradish celery sweet pepper
Dressing 4 Tart Greens 2 T wine vinegar, 1 T Dijon mustard, salt, pepper, & 6 T oil Potato Salad Dressing 3/4 c mayonnaise -- yogurt 1 T sugar 1 1/2 T white wine vinegar
1 1/2 t salt black or white pepper 1/2/t celery seed or dillweed 1 T yellow mustard 3 T o.o. 1 1/2 T lemon juice Creamy Tomato Sauce 1/2 -2 T 1 T --
c yogurt red sauce Parmesan fresh basil fresh parsley
Heat in double boiler. Toss with hot pasta.
Not French Dressing 1/2 c yogurt 2 1/2 T catsup 2 T water 1 1/2 T cider vinegar 1 T mayonnaise 1 garlic, crush'd 1/4 t sugar black pepper Avocado Dressing: 2 ripe avocados 2 c yogurt 3 T lemon juice pinch cayenne salt & pepper Process avocados. Add rest and process. Chill. Old-Timey Boiled Dressing 1: 2 T flour 1/4 t salt 1 t dry mustard 1 1/2 T sugar dash cayenne 2: 2 egg yolks
1 1/2 T butter 3/4 c milk 4 T vinegar 1:
mix in the double boiler.
cook & stir.
Lemon Curd 1: 3/4 c 'sugar' 2 eggs 2 yolks 1/2 c lemon juice 2: 1 c marg., softened 3: 1 T lemon zest pinch salt 1: cook in the double boiler until thick and glossy. Remove from heat and gradually stir in 2, then 3; cool. Dijon Dressing 2 T 3/4 1/4 1/2 1/4
Dijon mustard c o.o. c (sic) balsamic vinegar t salt t pepper
Very Basic French 1 1/2 t wine vinegar 4 1/2 T o.o. salt & pepper Tofu Mayonnaise 1 box Mori-Nu--firm 2 t lemon juice - cider vinegar 1 1/2 t sugar heaping 1/2 t salt - mustard
2 T o.o. Lime Dressing 4 t lime juice salt & pep. 1/2 t cumin 4 T oil 1/2 t hot sauce Lemon Dressing 1/3 c o.o. 2 T lemon juice 1/2 t dry mustard 1 garlic pinch salt pinch cayenne More Tofu Mayonnaise 1 pkg. Mori-Nu 4 T cider vinegar 2 t Dijon - tamari 2 T oil Let's Make a No-Oil Salad Dressing 1 c yogurt 2 T lemon juice or wine vinegar or tarragon vinegar 1/2 t dry mustard - salt - paprika 1 garlic 1 finely-chopped onion Mix well & chill Lucid's Vinaigrette 4 T o.o. dash soysauce 2 T balsamic vinegar juice 1 lemon 1 T brown rice syrup 2 T dry mustard
Warm oil and soysauce first
Abbot George's Unbeef Broth 2 T 1 t 2 c 1 T 1/4 1/8 1 t
soysauce Kitchen Bouquet water nutritional yeast c onion t sage oil Simmer 5 min.
Un Ham Broth 4 T soysauce 2 t Kitchen Bouquet 2 T nutritional yeast 1/2 c onion 1 t oil 1/4 t sage -- salt 1/2 t pepper -- orĂŠgano 1 t garlic p. 1 1/4 t liquid smoke 2 c water Simmer 5 min. Unbeef Gravy Make Unbeef broth with potato water. Slowly add a roux to the simmering broth. Cook 10 min. Pimiento Cheez 1:
> 4 T agar
2: > 3/4 c 1/2 t oil 3:
> 1 c
water > 4 T pimiento
> 1 t salt
> 1 t onion p.
> 2 T lemon juice
1: soak 5 min., then boil gently until clear. 2: process until very smooth. Add 1 & process 30 sec. Add 3; process '1' sec. Pour into mold and chill.
Pizza Cheez 1: p.
> 1/2 c
> 2 c
> 1 T oil
> 4 T cornstarch
> 1 t salt
water > 1 t prepared mustard
1: whisk in saucepan. Add 2: cook & whisk until mixture thickens. Cook 30 more sec. & remove from flame. Whip in 3. Add more water if nec. Yeast Cheez 1/2 c nutritional yeast - flour 1 t salt 1/2 t garlic powder 2 c water 1 T marg. 1/2 t yellow mustard Whist water into 1. Cook over med. flame until mixture thickens. Whisk in 3. Chill; keeps 5 days. Another Lemon Dressing 1/3 c o.o. 6 T lemon juice 2 T red wine vinegar 1/3 c green onions 2 T parsley 1 T garlic 1 t Dijon mustard 1/4 t salt pepper Abbot George's Miraculous Whip 1 T cashews 1 pkg. Mori-Nu 1 T cider vinegar
'1/2 c' water 1 1/2 t yellow mustard 1 t garlic 4 T onion 1/4 t white pepper 1 1/4 t salt 1 T lemon juice or white vinegar 3 T oil Process and chill Abbot George's Soup Thickener For each 2 cups of soup: 1 T marg. + 1 t potato flour. Stir flour into marg. Heat; add some soup. Dressing for Falafel Whisk together: > 1/2 c tahini > 4 T lemon juice > 1 t garlic > some pepper > 1/2 t dry mustard > 1/8 t cayenne + some salt if desired. Gradually whisk in up to 4 T water. Antioxidant Relish Process together 1 bag cranberries, 1 organic orange (seeded and quartered), and 3/4 c 'sugar' Another Vinaigrette 1/3 c o.o. 6 T lemon juice 2 T red wine vinegar 1/3 c scallions 2 T parsley 1 T garlic 1 t Dijon salt & pepper Kwik Berry Sauce Process for 5 seconds, then chill: 1 pint straw or some other fresh berry, 1/2 c confec. sugar, 1/2 t Fruit Fresh or something of a similar nature. Giobbi's Pesto
Process: 5 T 'good olive oil,' 1 c walnut meats, 4 c tightly-packed fresh basil, 3 T fresh parsley, & salt + pepper. Put in jar & slowly add 1/2-inch olive oil. Chill. 'It will last all winter.' Avocado Dip 1 avocado, chopped 1/4 c mayonnaise 1 slice onion juice 1/2 lemon 1/2 t salt few drops hot sauce Blend. Let 'ripen' in refrig. Lemon Curd juice 2 lemons rind 1 lemon 2 eggs 4 T butter 1 c honey Cook in double boiler until mixture thickens. Cool; serve warm on top of gingerbread and the like. Vanilla Sauce 1: 2:
5 egg yolks > 1/2 c 'sugar' 2 c half & half, scalded
> 1 t cornstarch
> 1/8 t salt
1: beat until foamy. Add 2 in a stream. Heat in saucepan until thickened. Add 1 t vanilla. Falafel Dressing 1 c yogurt 2 T tahini 1/4 t cumin 2 T lemon juice 1 garlic bit of salt Whisk.
Faux Russian Dressing 1/2 1/4 --1/2 ---
c oil c tomato paste mayonnaise vinegar t salt paprika dry mustard
Tapenade green olives pine nuts water capers garlic o.o. salt & pepper Dressing 4 Potato Salads 7 T o.o. 4 T white wine vinegar salt & pepper 1 garlic 4 green onions--'crisp' Toss gently with warm new potatoes; chill. Eggplant Pasta Sauce SautĂŠ in o.o.: eggplant garlic green peppers black olives capers peeled chopped tomatoes Add: Italian seasonings salt pepper ('lots') tomato paste white wine Do not be excessively chary with the last 2 ingredients. simmer over low flame for 1 hour, stirring occ.
Kinderlehrer's Fave Dressing ½ c lemon juice 2 T tamari -- water 6 T oil 4 T tahini ¼ t garlic powder dash salt ¼ t celery seeds ¼ t vegetable broth powder ¼ green pepper ¼ c onions 'Blenderize all ingredients.' McPesto 'Gather ye [basil] leaves in season. Process with just enough oil to make 'an unctuous paste'; freeze.' The Standard Dip, Spread, or Pasta Sauce 1 'can' of white beans garlic & onion red pepper parsley cayenne mustards 2 t white wine vinegar salt & pepper 2 T o.o. -- butter ½ t soysauce -- 'fish' seasoning 1 'thing' yogurt cheese Process. Fold in yogurt cheese. Basic White Sauce Heat and stir 2 t butter, 1½ T flour + some salt and pepper. Gradually stir in 1 c milk. Cook in double boiler until thickened. Optional ingred.: parsley & onion.
Green God Dressing Process: ¼ c parsley ¼ c yogurt 1 t chives 3 T vinegar 1 T lemon juice ½ t salt dash pepper ½ t basil Stir in ½ c mayonnaise. Another Potato Salad Dressing 8-oz. cream cheese 1 cucumber (diced, salted, and drain'd on paper towels) 2 T o.o. 1 T fresh dill -- fresh mint -- red wine vinegar salt & pepper 2 garlic, mashed with ½ t salt Stir together all ingredients.
Chill 24 + hours.
Yogurt Salad Dressing 1 c yogurt 1 t lemon juice some chives ½ t salt -- paprika -- dry mustard White Pasta Sauce 1:
> ½ c
> 2 onions
> 2 garlic
> ¼ c Parmesan cheese
> ½ c finely-ch. nuts
> ½ c walnuts, pecans, or cashews, fine-ch. > ¼ c parsley
> salt and pepper
Soften onions; add 2 & cook a minute or two.
process. Stir in 4. cauliflower.
Serve on pasta, noodles, potatoes, or
Many Uses Dressing 1 c mayonnaise 4 T catsup 2 T chili sauce 1 T yellow mustard 6 drops hot sauce ½ t salt -- pepper 2 T vinegar some sugar Another French Dressing ¼ c lemon juice ½ c olive oil 2 T sugar ½ t salt 1 t paprika dash pepper White Bean 'Pasta' Sauce o.o. garlic chili peppers tomatoes (?) sugar salt pepper orégano basil parsley white beans or chick peas hard cheese, grated Dill'd Sour Kreeme 1 pkg. Mori Nu 3 T lemon juice 10 T oil 1 T fresh dill 1 T rice vinegar
1 1/8 t salt pinch white pepper Basic White Bean Sauce white beans olives garlic onion red pepper mustards mayonnaise (opt.) olive oil white vinegar salt, pepper parsley soysauce (opt.) cayenne 'fish' seasoning For a pasta sauce, prepare the above and stir in 1 recipe 'Dill'd Sour Kreeme' (above). More Tofu Mayonnaise Process at high speed: 1 lb. soft tofu 2 t Dijon mustard 1 T lemon juice Very gradually add 3 T mild oil, followed by 2 T lemon juice. Add: 5 T more oil 2 T more lemon juice Optional: salt Dill'd Vinegar Steep a seedhead and part of a stem of dill in a pint of vinegar for a week or two; strain. Tartar Dressing To 1 c 2 T --1 T --
mayonnaise, add: olives onion lemon juice or white vinegar cucumber pimiento
-- bell pepper -- parsley -- capers ¼ t salt Mix by hand. Mustard Sauce ½ c tomato soup -- yellow mustard -- vinegar -- sugar -- marg. 3 egg yolks, beaten Cook in the double boiler. 'Will keep long.' French White Sauce Melt 2 T butter. Blend in: 3 T flour Cook & stir to form a white roux. Remove from heat; when roux has stopped bubbling, add 2 c milk: whisk vigorously over moderately high heat until sauce comes to a boil. After boiling 1 min., remove from heat & beat in ¼ t salt + some pepper. To prevent 'skin' from forming, top with a thin film of milk or melted butter. Sauce Mornay Bring to boil: 2 c French White Sauce Remove from heat and beat in: ½ c grated Swiss cheese, or half Swiss and half Parmesan. Season with salt, pepper, and a pinch of cayenne. Add 1 T butter if desired. Yogurt Vinaigrette 2 T red wine vinegar 1 small garlic ¼ t salt pepper 1 t Dijon mustard 1 T o.o. ¼ c yogurt 1 T water
Whisk in order. Potato Salad Dressing 1¼ c yogurt 3 T fresh dill 1 T lemon juice 1 T o.o. ¼ t salt 1½ t Dijon mustard ½ t sugar black pepper Falafel Dressing 1 2 ¼ 2 1
c yogurt T tahini t cumin T lemon juice garlic
Whisk. McTartar Sauce 3 T lemon juice 1 c mayonnaise large dill pickle small onion Chop in blender. Add 1 T chives, 1 T capers, & a hard egg; pulse. A Basic White Bean Sauce Process together some white beans, some o.o., garlic, Dijon mustard, white wine vinegar, rosemary, salt, white pepper, and some bean broth. Basic Vegetable Broth Vegetables: carrot, celery, onion, garlic, potato, Herbs: oregano, peppercorns, bay, thyme, basil Cover with water. Boil. Simmer 1 hour; strain. Not French Dressing
1 c mayonnaise 2 garlic, crush'd 1 T onion 4 T lemon juice 1 T rice vinegar ½ c oil -- catsup 1 T Worcestershire dash hot sauce dash paprika dash pepper dash salt Olive Paste ½ c green olives 1 T onion 3 T capers, rinsed pinch thyme 1 T o.o. red wine vinegar to taste Puree. Intercourse French Dressing ½ c oil ¾ c 'sugar' ¼ c cider vinegar ½ c catsup small onion 1½ t paprika 1 t celery seed Blend in blender. Avocado Dip 1 avocado ¼ c mayonnaise 1 slice onion juice ½ lemon ½ t salt few drops hot sauce Process. Chill.
Artemis' Pesto Process: 2 c packed fresh basil 1/3 c o.o. ½ c walnuts 2 garlic ½ t salt Stir in: ½ c grated Parmesan 2 T butter Serve with pasta, or spread on toast; broil the latter briefly. Yogurt Dressing 1 c oil 2/3 c yogurt juice 1 lemon 1 t 'French mustard' 1 t honey 1 t white wine vinegar salt & pepper bit of crush'd garlic Yogurt Dip 1 1 ½ ¼
c yogurt garlic c mayonnaise c green olives
Mix. Chill. Another Yogurt Dip ½ 2 1 ¼
c T t t
yogurt mayonnaise dillweed Dijon mustard
Falafel Sauce 1 garlic ¼ c tahini
-- yogurt 1 T lemon juice 3 T cold water ¼ t cumin salt & pepper Process. Let stand 1 hr. Lime Kiss'd Cream 1 c sour cream 2 T fresh lime juice 1 T lime zest Whisk. Dollop onto a bowl of hot chili. Mustard Sauce Beat: 1 egg yolk Add: 2 T dry mustard ¼ c sugar salt 1 heaping T flour Add: 1 c milk Bring to boil. Add: ½ c vinegar Cook in the double-boiler until thickened. Lemon Sauce zest + juice of 1 lemon 1 c boiling water 1 egg ½ c sugar ¼ c cold water 2 T cornstarch 1 T butter 1/8 t salt -- nutmeg Process in blender 10 sec. Cook until thick and smooth. 'Freeze This Sauce'*
Sauté: 1 T oil 1 large onion When onions are translucent, add: 4 lbs. beefsteak-type tomatoes--halved; seeds removed 2 T fresh thyme 2 garlic, halved Stew for 20 min.; add: 2 strips lemon zest 2 t honey salt & pepper Stew 20 more min.; puree in batches & return to pot. Add: ½ c fresh basil Stew 15 min. *'and in the dead of winter pull it out as a remembrance...'
Avocado Dressing 1 avocado, chopped ¼ c mayonnaise 1 slice onion juice ½ lemon ½ t salt few drops hot sauce Process. Let 'ripen' in refrig. Cranberry-Orange Relish Cut into small pieces: 6 apples Pare; remove seeds; discard pith: 1 organic orange Process orange, apples, and: 1 c cranberries Place in saucepan with 1 c 'sugar'; add a bit of liqueur if desired. Boil; chill. Presbyterian French Dressing 7 3 1 1
T T t t
o.o. vinegar brown sugar salt
1 t paprika 'Rub bowl with garlic before adding ingredients.' Let's Make A No-Oil Salad Dressing 1 c yogurt 2 T lemon juice or wine vinegar ½ t dry mustard ½-1 t paprika 1/8 t salt 1 garlic, minced 1 finely-chopped onion Mix well and chill. Beard's Yogurt Dressing 1 ¼ 2 ½ 2
t t T c T
salt paprika wine vinegar yogurt o.o.
Mix salt, pepper, and vinegar into yogurt. Blend in o.o.
Avocado Dressing 1 1 ½ 1 2
large avocado, peeled garlic, crush'd c yogurt T o.o. t lime or lemon juice
Puree. Potato Salad Dressing 1 c yogurt cheese ½ c dill pickle green onions 1 t dillweed ¼ t celery seed ½ t Worcestershire 2 t lemon juice
Mix. Adjust seasonings. Chill. Louis Sauce 1 5 1 1 1 ¼ 1 2
c mayonnaise T chili sauce hard egg, chopped t horseradish T sweet pepper t Worcestershire t lemon juice T green onions
Mix well. Liz Grabe's Not Red Pasta Sauce Saute in oil: 1 onion 1 green pepper 1 celery ½ lb. mushrooms Stir in ½ c w.w.f. Slowly add 3 c buttermilk (?); bring to boil. Add: 3 hard eggs, finely-chopped pimiento a bit of white pepper 2 T soysauce 1 T Worcestershire sauce Gradually add: ¼ c cold water 2 T arrowroot or cornstarch Cook until thickened. Also serve on toast, potatoes, etc. Clara G. Kingan's Cooked Mayonnaise Mix well: 1 egg ½ c sugar 1 'large teaspoon' cornstarch ½ t salt -- dry mustard Add: ½ c vinegar -- water 'lump of butter' 'Cook until thick.'
Avocado Dressing 1 large ripe avocado 3 T sugar juice 1 lime Peel, seed, and chunk avocado; process, then stir in rest; chill. A Slaw Dressing 1¼ c mayonnaise 1 T mustard seed 2 t horseradish 2 t Worcestershire sauce 3 T sweet pickle relish, drain'd salt & pepper Another White Sauce Heat and stir: 1 T butter 1½ t potato flour ¼ t salt Add: ½ c milk 1 t dried parsley Cook until thickened. Artemis' Vinaigrette ½ c o.o. 7 t wine vinegar ¼ t salt -- dry mustard 1 garlic some pepper 'Vary by adding paprika, dill, tarragon, or basil.' 1950s McFrench Dressing 1 c catsup ¼ c onion ½ t salt
-- paprika ¼ t pepper ½ c vinegar 1 garlic, crushed, 'plus 1 slice' 1 c 'Mazola oil' 2 T sugar juice ½ lemon Shake. Custard Sauce 1¼ c warm milk 1/3 c coconut 3 yolks 3 T sugar dash salt Process '3' minutes. Cook in the double-boiler until the spoon says it is done. Chill. Serve over fresh fruit, plain cake, puds, etc. New Years' Eve Compote Chop 1 1 Soak 2 3 1 2 Heat
and cover with warm water: c prunes c figs 1 hour, then simmer 40 min. Add: c frozen berries T sugar t lemon juice T brandy through.
Lemon Sauce Whisk over high heat until boiling: ½ c syrup pinch salt 1¾ T cornstarch 1½ c cold water zest ½ lemon Simmer 5 min. Whisk in: ¼ c butter 2 T lemon juice some 'natural yellow food colouring' Chill; serve at room temperature. Creamy Salad Dressing
¾ c yogurt 1/3 c minced cucumber 3 T mayonnaise 1 T 'green' onions 1 T milk 1 t white vinegar 1 garlic salt & pepper Mix well. Chill 2 + hours. Stir before using. Another Custard Sauce Beat 4 egg yolks in the double boiler (do not heat). Scald 1½ c milk & add 3 T sugar + ¼ t salt. Pour over yolks. Cook and stir to spooncoating stage. Remove from flame and stir in ½ t vanilla. Serve over fruit, cakes, and the like. Orange Zabaglione Beat in double boiler over simmering water: 2 egg yolks 2 T sugar 1 t orange zeste As mixture thickens, gradually add: ¼ c Grand Marnier Cook and whisk ± 5 min. Serve warm over fresh raspberries, etc. 50s Happy Housewife Custard Sauce Blend 50 seconds in 'lectric blender: 5 egg yolks ½ c sugar 1 t cornstarch 1/8 t salt While blending, add in a steady stream: 2 c half & half, heated Heat in saucepan. When thickened, add 1 t vanilla. Miss Zook's White Sauce Slowly heat: 2 c milk ¼ small onion 1 bay leaf
5 peppercorns, 'bruised' few 'branches' thyme 4 parsley 'branches' While the above is heating, slowly cook over med. heat for 1 min.: 1 T butter 1 T flour Whisk in milk, etc. Cook 25 min. in double boiler. Season with salt and a bit of nutmeg if desired. Basic Stir-fry Sauce Bring to boil, stirring constantly: 4 T water 2 T soysauce 2 T red wine vinegar 2 t honey 1 t garlic 1 t sesame oil 1 t fresh ginger Add: 2 t cornstarch 2 T water Cook until 'shiny and thick.' Green Pasta Sauce 2 c packed arugula 3 T o.o. 2 garlic salt & pepper 4 T pine nuts or walnuts Process. 'Dilute with some cooking liquid from the spaghetti.' Many Uses Dressing 1 c mayonnaise 4 T catsup 2 T chili sauce 1 T yellow mustard 6 drops hot sauce or pinch of cayenne Â˝ t salt pepper 2 T vinegar 2 t sugar
Cheez Spread or Topping 2 c chick peas or white beans 3 T nutritional yeast 2 T tahini or raw cashew butter 2 T lemon juice or white wine vinegar 1½ t light miso 2 T o.o. 1 t onion powder ¾ t salt ½ t paprika ¼ t garlic powder ¼ t dry mustard Process. Chill. 'Cajun' Seasoning 4½ T paprika 1 T cayenne 1 T black pepper ½ T oregano -- thyme -- onion powder 1½ t celery seed heaping ¼ t garlic powder Garlicky Vinaigrette 2 garlic 1/3 c o.o. 2 T red wine vinegar salt 3 T yogurt 1 T mayonnaise ½ t basil ¼ t dillweed ¼ t thyme Whisk. Chill. Tapenade olives pine nuts water capers garlic o.o. salt, pepper
Blend until smooth. 'Use on bread, potatoes, vegetables, etc.' Wong's Sauce Cover a package of dried apricots with water; cook 10 min. & purée; measure out 1½ c. Combine with: 1½ t curry 3 T honey 1 t almond extract 2 T dry mustard 1 T ginger 2 T sherry Use on rice, stir-frys, etc. Red & White Sauce ½ c yogurt -- red sauce 2 T Parmesan 1 T fresh parsley or basil Heat in the double boiler. Toss with pasta. Cajun Spice 1 T garlic powder 1 T onion powder 2 t crushed black pepper 1 t cumin 1½ t cayenne ½ t allspice 1 t oregano 1 t thyme Mix. Store in jar. Cheese Dressing 1 ½ 2 1 1 1 ½
c mayonnaise c red sauce t Parmesan T Blue or Gorgonzola T sherry garlic t paprika Process.
Two Cheese Dressing
¾ c milk 8-oz. pkg. cream cheese 4-oz. (½ cup) blue cheese ½ t tarragon 1 t salt some pepper tiny bit of garlic
Olive Sauce 1 c med. white sauce ½ c green olives some pimiento ¼ t Worcestershire pinch celery seed pinch salt
Process. Heat before serving.
Another Cheese Dressing 4-oz. Roquefort ½ c sour cream -- mayonnaise ¼ t pepper dash hot sauce ¼ c chives Mix by hand; stir in chives last. Goat Cheese Dressing Process: 1 garlic 1 t Dijon mustard 2 T lemon juice ½ c mild Chèvre 5 T yogurt Drizzle in through the hole: 2/3 c mild olive oil Add: salt & pepper Creamy Dressing Process: 2 T chopped fresh oregano
1 c fresh basil 1 c fresh cilantro 2 t Dijon mustard 1 garlic Process in: 12-oz. silken tofu juice 3 limes Drizzle in: 1/3 c o.o. Blend in: ½ c yogurt salt & pepper Cashew Béchamel Blend in blender until very smooth: ¼ c cashews 2 T w.w.p.f. 1 c water pinch cayenne To the saucepan: bring to boil, stirring constantly. Add: ¼ c parsley Tzatziki Potato Salad Dressing 8-oz. cream cheese 1 cucumber, diced, salted, & drained on towels 2 T o.o. 1 T dill 1 T mint 1 T red wine vinegar salt & pepper 2 garlic, mashed with 1/2 t salt Mix. Chill. Roquefort Dressing 4 T Roquefort or blue -- salad oil 2 T wine vinegar -- Burgundy 1/2 t Worcestershire salt & pepper Mash cheese; blend in rest. A Basic French
6 T 2 T 2 T 1/2 ---3 T
oil o.o. wine vinegar t salt sugar dry mustard paprika onion Blend in blender until smooth.
Roquefort Dressing Crumble about 2-oz. into the above; blend. Yogurt Dressing 4 T onion â€˜2 lovage leavesâ€™ 4 T parsley 1 t salt 2 t sugar 1 T tomato paste 1 c yogurt Process. Cottage Dressing 4 T oil 4 T chili sauce 8-oz. can tomato sauce 1 T onion 1 c cottage cheese Place in glass container of blender in order indicated. Process; chill. Another Yogurt Dressing 1 med. cucumber, peeled & chopped 5-6 scallions 2 c yogurt 3 T lemon juice 1 T fresh dill 2 T parsley 2 garlic 1 1/2 t salt pepper
Process. Serve over salad greens, pasta, etc. White Bean Sauce o.o. - garlic - chili peppers - garlic - tomatoes - sugar - oregano salt - basil - parsley - white beans or chickpeas - Parmesan cheese...Serve over shells or penne. Dieter's Yogurt Dressing 1 t 1/4 2 T 1/2 1 -
salt (or to taste) t black pepper wine vinegar c plain yogurt 2 T olive oil
Mix salt, pepper, and vinegar into the yogurt. Add oil: shake in jar. Avocado-Yogurt Dressing This has the consistency of a thick sauce or a dip and I like to serve it on crisp romaine, bibb, or endive leaves as a first course or as a salad after a main course. If you want a thinner mixture to use as a salad dressing, add more yogurt. 1 1 2 1 2
large avocado, peeled and pitted clove garlic, crushed T yogurt T o.o. t lime or lemon juice
Blend to a smooth purĂŠe. Green God Dressing 4 T yogurt 4 T parsley 3 T vinegar 1 T lemon juice 1 t chives 1/2 t salt -- basil pepper Process. Stir into 1/2 cup mayonnaise. Fredonia French Dressing
1/2 c yogurt 2 1/2 T catsup 2 T water 1 1/2 T cider vinegar 1 T mayonnaise 1 clove garlic 1/4 t sugar black pepper Yogurt Vinaigrette 2/3 c yogurt 1/3 c cider vinegar 2 T o.o. 1 T Dijon mustard 1 T lemon juice 1 T soysauce large clove garlic, crushed 1/4 t dillweed Shake. Russian Dressing 1 4 1 1 1
c T T T T
mayonnaise chili sauce prepared horseradish celery sweet peppers
Pic - Nic . . . Church Supper
70s Nut Burger 1 c soft bread crumbs 1 T butter 1 c cooked rice bit of sage 1/2 t paprika 3/4 c ch. cashews -- walnuts 2 eggs salt (?) 1/4 t celery seed 1 t (sic) onion Pinto Burger mashed pinto beans oil / onion celery / carrots walnuts bread crumbs white pepper Italian seasoning garlic powder eggs
Mix. SautĂŠ patties in oil.
Egg Pâté 8 eggs 1/3 c mayonnaise 4 T chili sauce 1/2 t salt 4 T green olives + pimiento McBurger 1 c baked beans catsup / mustard / soysauce / balsamic vinegar / Worcestershire 1 egg salt, pepper, nutritional yeast, onion flakes, garlic powder dried peppers whole-grain flours and brans to bind 1/4 c TVP + 1/2 c boiling water Fry in oil. Mrs. Zook's Miso Spread 1/2 c tahini 2 T miso 1 T lemon juice 1 T water pinch dillweed -- garlic powder Lori's Lentil Loaf 2 1 1 ½ 2 1 2 1 1
c cooked lentils c rolled oats (or cooked millet) c grated cheeze c catsup eggs bunch parsley or chives t tamari t onion granules t oregano
Mix. Into the casserole dish it goes: 375° for 45 + min. Mac Salad 1 c celery 1/2 c green bell pepper 1/4 c carrots
2 T pimiento 1/2 c mayonnaise 1 T vinegar -- sugar 2 T dried onion 1 t dillweed 1/4 t dry mustard 1 t 'Spike,' etc. 1/8 t white pepper dash cayenne Combine. Add to 1/2 lb. cooked and cooled pasta (elbows or shells). Toss & chill. Pasta & Bean Salad 1: 6-oz. spirals 2: 3 c 1 c 3/4 1/2
great northerns chick peas c diced tomatoes, well-drained c red peppers, finely-diced
3: juice 1 lemon '1 T' olive oil 1/4 c fresh dill -- mayonnaise 3 garlic 1/4 t garlic powder 1 t salt 1: cook & refresh. 1 + 2: almonds.
add 3 & toss.
Another Mac Salad 3 c hot macaroni--al dente 1/3 c mayonnaise -- celery 2 T parsley -- scallions -- red pepper 2 hard eggs, sliced 1/2 t salt pepper Mix. Chill few hours.
Top with toasted slivered
Bess' Potato Salad 3 (1 1/2 lbs.) potatoes 1 T cider vinegar 1 t sugar 1/2 c celery 1/3 c onion 1/4 c stuffed olives 1/2 t salt -- celery seed 3/4 c mayonnaise 2 hard eggs Anti-Meat Loaf 4 c cooked beans 2 c hot mash'd potatoes 1 T butter 1 3/4 c tomato juice 2 T catsup 1/2 c onion 1 t garlic 1/4 t cayenne 2 t salt pepper 2 T red pepper 2 eggs Mash beans. Mix with rest.
'Bake slowly for one hour.'
Affair Of the Lentil Cook 3 c dried lentils. SautĂŠ an onion & 2 garlics in oil and/or butter, adding 1 t salt. Combine with lentils, 2 c red sauce, and 1/2 c cheese. To the baking dish: top with 1/2 c buttered bread crumbs. Bake.
Lentil Affair Cook and refresh: 1½ c dry lentils Combine with: 2 T o.o. 1 t Dijon mustard 2 T red wine vinegar ½ t oregano salt & pepper And: ½ c fresh parsley 3 tomatoes, seeded and diced Chill.
Affair of the Bean 1: 4 hard eggs 2 c cooked kidney beans 1/2 c celery 4 T parsley 2 T onion 2: 3 T French dressing 1 t mustard -- horseradish 1/2 t salt / pepper 2--1:
chill 1 + hour.
Serve on greens.
Millet Casserole Bring to boil: 1 c millet 4 c water 1 t salt Simmer 30 min. Combine with: 2 onions 1 garlic 2 c red sauce 2 c wheat germ 2 T oil 2 T fresh basil (1 t dry) 2 T parsley ½ t celery seed ½ c or more cheese Put in casserole: bake 1 hour @ 350°. Cashew & Millet Casserole Sauté 1 onion in 3 T oil.
Add to the following:
1 c cooked millet -- finely-ground cashews 2 T pimiento 2 eggs 1/2 c wheat germ 1 T parsley 1/2 c milk powder pinch marjoram -- rosemary -- not mace salt & pepper water or milk to moisten Bake 45 min. @ 325°. Nut Loaf 2 1 2 2 1 1
c soft bread crumbs c milk c ch. nut-meats eggs t salt t paprika
Soak crumbs in milk; add rest. with tomato sauce.'
Water-bake 45 min. @ 350°.
Dahl Potatoes 1:
> 1 T oil
> 1 garlic
> 2 chili peppers
> 1 c yogurt
> 16 small new potatoes, cooked
> 1/4 t turmeric
> 1 t salt
2--1: heat through. Add 3 & simmer until thoroughly heated. Walnut-Cheese Grill'd Open-Faced Sandwiches 2 hard eggs, minc'd 1/2 c finely-chopped walnuts 1 c grated cheddar 1/2 c green onions 1/4 c green olives, minced 3 T chili sauce Blend well and chill. Spread on slices of whole-grain bread, then 'run under broiler' to melt cheese. '71 Nut Loaf 1 T butter large onion 1 c oats 1/2 c bread crumbs 1 c finely-chopped cashews 1/2 c finely-chopped pecans 1/2 c milk 3 eggs 1/2 t salt 1 1/2 c sharp cheddar dash white pepper 1: sautĂŠ 'until limp.' Blend with 2. Bake topless 50 min. @ 400Â°. Kasha-Nut Loaf 2 c finely-chopped walnuts 1 1/2 c onion
Into the casserole we go.
1 c cooked kasha 3/4 c wheat germ 1 1/4 t salt 2 eggs 1/2 c milk 1 T Worcestershire 9x5 loaf pan:
50 min. @ 350°.
Serve with red sauce or catsup.
Mac Salad Toss 3 c cooked elbows with some French dressing; marinate a few hours. Add a bit of sweet pepper, celery, and onion. Season with salt & pepper, then throw in some mayonnaise. Stir; top with some paprika.
Ratatouille Pizza Spread upon pita halves red sauce and 'leftover' ratatouille. 400°. Top with pesto or cheese.
Green Pizza Topping Process to a smooth paste: & salt.
arugula, o.o., garlic, fresh lemon juice,
Curried Lentil Loaf 1:
> 1½ c water or stock
> 1 T soysauce
> ¾ c dried lentils
3: > 1 c cooked wild rice > ½ c oat bran > ½ c celery > ½ c mushrooms > ¼ c onions > ½ c walnuts or pecans > 4 garlic > 2 t curry powder > ½ t dried fennel > ½ t sage > ½ t pepper Boil 1; add 2: simmer 30 + min.--do not drain. Stir in 3 and put in the loaf pan. Brush top with soysauce. Bake 50 min. @ 375°. Many Lands Chick Peas With Sauce 1:
> 4 garlic > 3 T grated gingerroot > 1 t turmeric > ¼ t cayenne
> 1 T cumin
> 2 t coriander
> 1 c red sauce
> 2 c cooked chick peas
> 1 t lemon juice
Sauté 1 in some oil. Add 2 & bring to a simmer. covered 20 + min.; stir in 4.
'Poultry' Spread 1:
> ¾ c mayonnaise > 1 t salt > fresh parsley > yellow mustard > 2 T oil > 1 T vinegar > 1 t 'poultry' seasoning
2: > chick peas, some of them mash'd > chili pepper Tuxtla Bean Spread ¾ c dried pinto beans 2 T o.o. salt & pepper tomato onion flakes 4 garlic ½ T soysauce 2 t chili powder cayenne paprika cumin orégano Cook beans.
Process with rest.
Lima Bake lima beans fake sausage onion salt catsup/red sauce bean broth horseradish Worcestershire sauce brown sugar
'seasoning' Pic-Nic Pasta Salad 1:
> 8-oz. elbows or 'twirls'
> 1 T green onions
> ½ c sliced radishes
> 1 c celery
3: > ½ c mayonnaise > 1½ T spicy brown mustard > 1 t salt > dash white pepper Cook and refresh pasta.
> 1½ t horseradish
'Do the rest.'
Chili Under Blankie Place 4 c hot chili beans in 9x13 baking dish. 2 c cornmeal 2 t soda 2 t salt * 4 T butter 1 quart buttermilk 2 eggs 30 + min. @ 450°.
Rice Salad rice olives onion parsley relish or pickle
capers pimiento parsley eggs mayonnaise mustard vinegar salt/sugar/pepper dill/fennel (?) A Burger From Sind chick peas bread crumbs eggs garlic yogurt (?) oil salt cumin curry p. turmeric coriander red pepper Nut Loafe o.o./onion celery garlic several kinds of nuts, finely-chopp'd parsley thyme sage grated cheese salt, pepper eggs bread crumbs
Curried Chickpeas SautĂŠ: 2 T o.o. 1 onion Â˝ c red pepper
Add: 2 T curry powder Stir to dissolve. Add: 4 c cooked chickpeas + some liquid Add 1 t salt. Cook a few minutes & process; serve over noodles, rice, etc. A Burger Sauté some onions and celery in oil. Add to: 1 c cooked lentils 1 c mash'd potatoes ½ c bread crumbs parsley & sage thyme salt & pepper marjoram rosemary egg Fry or bake. 'The Mrs.' Pilaf Sauté (covered): 2 T ‘butter’ 1/3 c onion 1/3 c red pepper Add: 1 c chopped broccoli 2/3 c corn kernels salt 1 t curry powder some parsley Heat through. Add: 2 c prepared bulgur Heat. Vegan Sandwich Spread tahini on two slices of bread or toast. Next: dry Cos lettuce, tomato slices, thin slices of red onion, thin-sliced dill pickle, and, if desired, a bit of salt & pepper. Sandwich done. Lenten Casserole Place in 9x13 casserole: 2 c fresh tomatoes, peeled & chopp'd
15-oz. can creamed corn 2 c corn kernels equiv. 2 eggs salt, lots of pepper 2 t sugar 2 T flour Sauté: ½ c 'butter' 1 onion 1 garlic Add: ½ c ‘Parmesan’ cheese 4 c bread crumbs To the casserole (on top). Bake 1 hour @ 350°. Laurel's Nut-Lentil Loaf Mix well and place in loaf pan: 3 T oil 1 small onion ½ c wheat germ -- bread crumbs -- walnut pieces 2 c cooked lentils ½ t sage 2 T nutritional yeast -- 'soy' flour equiv. 2 eggs 1 t salt ½ c stock or water 1 T vinegar Top with sesame seeds. Bake 30 min. covered; 10 min. topless.
Brown Bag Salad Cook al dente (15 min.): 1 c lentils 3 c water 1 t salt Add: 2 T o.o. 3 c cooked brown rice Toss. Add: red pepper green pepper 1 red onion 1 bunch scallions
2 celeries 1 carrot ½ c parsley Toss. Crush to a paste: 1 garlic ½ t salt Add to: 2 T o.o. ½ c rice vinegar salt & pepper Add to vegetables & rice/lentils. Eat at room temp. '...take it with you...on a long hike.' Vegan Sandwich bean spread, skillet-cooked greens, onion, jarred peppers, tomatoes, parsley, mayonnaise/vinaigrette, bread: make. Pea Salad 20-oz. frozen peas, 'uncooked' 1 c celery ½ c cashew halves 1 c mayonnaise dressing some fake bacon or something of a similar nature Toss. Let sit 3 + hours. Mac + Cheeze Cook 1 c macaroni. Put in casserole with 1½ c white sauce. Top with grated cheeze + some buttered bread crumbs. Bake. The Basic Potato Salad potatoes - celery - onions - peppers - relish (opt.) - dill seed dill weed (or fresh dill) - lemon juice - o.o. - salt & pepper - sugar - ‘yogurt’ - mayonnaise - mustard - celery seed - eggs Perky Poultry 1: ¾ c mayonnaise 1 can chick peas parsley
yellow mustard 1 t salt 2 T o.o. 1 T vinegar 1/8 t thyme -- sage -- white pepper -- paprika -- marjoram -- garlic powder -- coriander tiny pinch rosemary 2: ¾ c chick peas, mashed celery onion red sweet pepper Old-Timey Mac Salad ½ lb. elbows 1 c celery ½ c sweet peppers -- thin-sliced carrots 2 T pimento ½ c mayonnaise 1 T vinegar -- sugar 2 T onion 1 t dillweed 2 t 'Spike' ¼ t dry mustard a bit of white pepper dash cayenne Stuffin' Sauté a few min.: ¼ c ‘butter’ -- onion -- celery -- mushrooms 1 t salt ½ t thyme ¼ t poultry seasoning dash cayenne dash garlic powder Add:
2 ½ ¾ Mix.
c bread crumbs c ‘chicken’ broth c chopped nuts Fill baking dish & bake until lightly-brown'd.
Macaroni and Cheeze Cook 1 c elbows in salted water. After 5 min. in the strainer, add to the following: 1 c soft bread crumbs 1½ c milke equiv.1 egg 1½ c grated cheeze salt & pepper ½ t Worcestershire some butter-sauteéd mushrooms 1 pimiento 2 T ‘butter’ Bake 20 + min. topless. Hutterite Egg Salad 6 hard eggs salt & pepper ¼ c fresh herbs (dill, parsley, basil, etc.) 2 celeries red onion sweet pepper 1 T red wine vinegar 1 t Dijon mustard 4 t mayonnaise ¼ c yogurt Serve with fresh greens, radish, & cherry tomatoes. Bavarian Potato Salad Cook 2 lbs. small red potatoes; cut in to ½-inch dice. Sauté the following for 5 min.: 1 T butter 1 red onion 1 stalk celery Combine with the potatoes. Add the following vinaigrette: 1 T red wine vinegar 1 T fresh oregano 1 t Dijon mustard ½ t salt
½ c mayonnaise Top each 'serving' with black olives and fake bacon bits. Rice and Egg Cook: 1 c rice Brown: 2 T oil 2 onions Add: salt & pepper paprika 2 garlic Add rice + 2 eggs. Mix well and heat in skillet. Cow's Favorite Burgers ¾ c baked beans ½ c onion salt & pepper hot sauce 1 egg ½ T catsup ½ c or more bread crumbs Egg Salad eggs celery scallions fresh dill salt & pepper Dijon mustard 1 'Giobbi' tomato 1 part mayonnaise to 2 parts yogurt. Beans and Phranks 6 1 8 4 4 4 2 1
c cooked pinto beans 1/3 c (sic) catsup fake hot dogs T tamari T maple syrup t vinegar t onion powder t dry mustard
1/8 t liquid smoke 'Cook in pan until hot and bubbly.' Vegan Sandwich Toast some slices of whole grain bread. Spread on some tahini; throw on some tomato slices, thin slices of dill pickle, thin slices of onions, & some Cos. McPilaf Soften 1 onion & 1 garlic in 2 T butter. Add 1 c rice; stir few min. Add 2½ c water, 1½ c chopped vegetables of any kind, salt, pepper, & parsley. 'Cook as in rice pilaf.' Mex Spread kidney beans tomato paste soysauce lemon juice basil cumin chili powder onion celery Process, stirring-in the onion & celery. Garlicky Potato Salad 2 lbs. small reds 1 c red onions or scallions 1½ c mayonnaise 2 T lemon juice 1½ T mashed garlic 2 t salt 1 t pepper Yet Another White Bean Spread 1 'can' white beans 8 t o.o. 2 t white wine vinegar
-- lemon juice 2 garlic ½ t salt pinch Italian seasoning ¼ t garlic p. -- onion p. cheese (opt.) Process. Stir in some pimento, olives, & capers. Mac Salad: pasta, peppers, cucumbers, celery, onions, olives, green beans, eggs, salt, & pepper, mayonnaise dressing Beard's Old-timey Oregon Potato Salad Cook; slice when warm: 2½ lbs. new potatoes Add: large onion 2 celery stalks 2 carrots, shredded ½ c parsley * 1/3 c cider vinegar 5 'nasturtium leaves,' shredded (if not 'available,' substitute with cress or arugula) Toss the above well; let sit for 15 min. Add: ¾ c mayonnaise salt & pepper Chill 3 + hours. Garnish with hard eggs, chives, olives, and parsley. Warm Salad cooked carrots, sliced cooked potatoes, cut into cube peas chick peas onion / garlic Swiss cheese, cut into cubes red wine vinegar-o.o. dressing Pic-Nic Potato Salad 1½ lbs. small red potatoes green pepper 4 hard eggs ½ small red onion, cut into rings
½ c black olives ¼ c fresh parsley * 1¼ c yogurt 3 T fresh dill 1 T lemon juice 1 T o.o. ½ t sugar ¼ t salt 1½ t Dijon mustard black pepper
Maccherome alla Napolitana Cook & refresh some macaroni. Sauté some onion in butter. Add some peeled & sliced tomatoes, salt, pepper, and some basil. Cook 5 + min. Add pasta + some Parmesan cheese. Heat 5 + min. Anti-Potato Salad 1 head cauliflower, cut into flowerets * ½ c green onions 3 celeries some sweet peppers ¼ c parsley salt & pepper * 2 teaspoons dry mustard 2 T cider vinegar 1 c mayonnaise * 3 hard eggs 1 t celery seed Steam and refresh cauliflower; cool. Combine all. Garnish with paprika. Egg Salad 6 hard eggs, finely chopped 1/3 c mayonnaise 2 T onion 2 T celery salt & pepper pinch curry powder
Mix and chill. Felicitous Steer Burger Mix together, then mash: 1¾ c cooked beans ½ c 'tofu' 1 t salt 2 garlic 1 onion 2 scallions fresh parsley 2 T dill 2 T vinegar 2 t dry mustard Stir in 2 c fine bread crumbs. Fry. Lentil Burger cooked lentils onion, garlic chili powder liquid smoke tamari eggs w.w.f. More Lentil Burgers Sauté onions and celery in some olive oil. Mix with: 1 c 'fat-burning lentil salad' 1 c mashed potatoes ½ c bread crumbs some parsley 1 egg ½ t sage -- thyme ¼ t marjoram 1/8 t rosemary salt & pepper Stuffin' Sauté: 4 T oil -- onions
-- celery -- mushrooms 1 t salt ½ t thyme ¼ t poultry seasoning pinch sage -- cayenne -- garlic powder Add; mix well: 2 c bread crumbs, bran, and wheat germ ½ c fake chicken broth ¾ c chopped nuts Bake 30 min. @ 350°. Open-Faced Sandwich Spread a good white bean spread on a slice of toast. Top with cucumber, avocado, tomato, and shredded lettuce. Finish with a splash of vinaigrette. 'Farmer's Almanac' Sandwich Take two slices of whole wheat bread; spread one slice with brown mustard, and the other with peanut butter (or tahini?). In between the slices, put a 'fat slice' of Vermont cheddar, a generous amount of yellow onion, and a more than generous amount of prepared horseradish. Falafel Process: 1 egg 1 T water 1 t lemon juice 2 T parsley 2 garlic 1 T soysauce ¼ c tahini Add & process: 2 c cooked chick peas 1 t cumin 1 t coriander ½ t chili powder Stir in: 1/3 c wheat germ Form into patties and fry away. Serve with lettuce, tomatoes, and some kind of dressing.
Rice Burger brown and wild rice browned garlic and mushrooms chili sauce some brazil nuts or pecans egg bread crumbs salt & pepper oil for brushing Fry or broil. More Burger Please pecans bread crumbs oil onion garlic sweet peppers mushrooms soysauce rice salt & pepper potato flakes seasonings McSpread Mash together 1 can kidney beans + 1/3 c relish + ¼ c mayonnaise + ½ T yellow mustard + 2 hard eggs + salt & pepper. Shchi 1 thing fake dicks, finely-chopped 1 quart sauerkraut, drained 1 c onion 4 c fake beef broth 2½ t oil 1 bay leaf black pepper 2 c diced potatoes ½ t caraway Cook 45 + min. in skillet.
Mennonite Pasta Salad Cook and refresh ½ lb. macaroni or baby shells. Stir in: 3 hard eggs 2 celeries 1 small carrot, grated 2 T onion salt & paprika Fold in: 1 c mayonnaise 6 T sugar 2 T vinegar 1 T yellow mustard Garnish with paprika and more egg if desired. Escalloped Maize & Tomatoes Put in 9x13 baking dish: 2 c skinned & chopped tomatoes 15-oz. can creamed corn 2 eggs salt & pepper 2 t sugar 2 T flour Sauté 5 min.: ½ c 'marg.' 1 onion 1 garlic Add: 4 c bread crumbs ½ c grated cheese Sprinkle atop tomato mixture. Bake 1 hour @ 350°. Pasta-Egg Salad 2 c elbows, rotini, ziti, fusilli, or shells 1 c baby peas ½ c onion 1 celery stalk ½ carrot a bit of sweet peppers ¼ c sliced olives ¾ c mayonnaise 2 t mustard 1 t sugar salt & pepper 3 eggs
Mrs. Meals' Walnut Pâté Finely grind 2 c walnuts. Process with 2 garlics + some salt & 3 cooked egg yolks. Drizzle in ½ c olive oil. Use as spread, dip, or toss with noodles. Council Bluffs Hors d' Oeuvres Whisk: 1 egg white 1½ t Cajun seasoning 1 t Worcestershire ½ t garlic powder 1 t water Toss with: 2 c shredded wheat squares 1½ c whole almonds Spread on baking sheet: 30 min. @300°. 70s Bean Burgers ¾ c peanuts, ground 1¼ c cooked dried beans ½ c toasted ground sesame seeds ½ c toasted sunflower seeds Sauté in oil: 1 onion 1 carrot 1 celery stalk 2 garlics Combine with the seeds and legumes; mix with: 1 egg ½ t salt ½ t dill seed Internationalist Hummus Cook ½ 2 2 ¾ ½ ½
1 c dried chick peas. Process with: c (heaping) ground sesame seeds, or ½ c tahini garlic T lemon juice t coriander t salt t cumin
Â˝ t cayenne Spread on flatbread. Top with shredded lettuce, tomatoes, cucumber, onion, yogurt (or cheese). Vegetables En Casserole 1 c rice or barley small turnip 1 c peas 1 c tomatoes 1 onion 4 potatoes, thin-sliced 1 t salt black pepper 4 c brown stock some mushrooms Arrange all ingredients sans stock in casserole; pour on stock. Cover and bake for 3 hrs. McCheese Spread 3-oz. pkg. cream cheese, softened 1 T butter 1 T caraway 1 t yellow mustard Blend cheese and butter; stir in rest. 'Spread atop burgers.' More Burgers Stir-fry some onions and celery in some oil. Combine with: 1 c cooked lentils, mashed 1 c mashed potatoes Â˝ c bread crumbs parsley sage thyme salt & pepper marjoram rosemary Fry or bake. Not Bofton Baked Beans oil onion
sweet pepper garlic yellow mustard chili powder salt red sauce chili sauce vinegar sugar hot sauce veg. broth pinto beans
Roadside Diner . . . Open All Night
desserts BANANA CAKE Cream Â˝ cup butter and 1Â˝ cups sugar. Add 2 beaten eggs. After
sifting flour once, measure 2¼ cups and add ½ teaspoon baking powder, ¾ teaspoon soda and ½ teaspoon salt, and sift all together. Stir 1 cup mashed bananas with ¼ cup sour milk. Add 1 teaspoon vanilla. Mix all together and bake in 2 layers in moderate oven about 30 minutes. Put layers together with whipped cream and sliced bananas and spread whipped cream over top of cake. Lay slices of bananas over top of cream. Mrs. Norman J. Boyer Carrot Cake Beat: 10 T oil ½ t vanilla 1 c 'sugar' 1 egg Beat in: ½ c flour -- w.w.f. 1½ t bak. p. ½ t soda 1 t cinn. 1/8 t nutmeg -- allspice ¼ t salt Blend in: 2 c grated carrot 4-oz. crush'd pineapple + juice 1 c walnuts ½ c raisins Put in 9-in. pan. Bake 55 min. @ 350°. Give Me Some of That Old Time Date-Nut Cake Put in bowl: 1 lb chopped dates 1 lb. English walnuts Sift over the above: 1 c flour 1 scant t salt 2 t baking p. Cream: 1 c sugar 4 egg yolks 1 t vanilla Add to the above. Beat stiff: 4 egg whites
Fold in to the above. 'Bake 1 hour in slow oven.' Iowa Èclairs Bring to boil: 1/3 c grape jelly 4 T sugar 4 T 'rice' syrup Cook for 2 minutes over med. flame, stirring often. Stir in ½ c nut butter. When smooth, pour over: 6 c cheerie oats ½ c peanuts -- raisins Stir to coat. Into the 9 x 13-inch pan. Cool 1 hour; score. 'Ouch, My Teeth Are Hurting!!' Heat: 1/3 c oil or marg. Add: ½ c rice syrup -- molasses 1 c brown sugar Cook until mixture starts to bubble. Add: 1 T cinnamon Pour over: 8 c puffed grains 1 c raisins 1 c sunflower seeds Mix quickly and press into greased 'tin' and let sit for 1 hr., or chill right away. Cut into bars. APPLE SAUCE CAKE 2 cups brown sugar 1/3 cup butter 2 cups hot apple sauce (unsweetened) 1 teaspoon cinnamon 1 teaspoon cloves 1 teaspoon nutmeg 1 teaspoon soda dissolved in hot water 2 cups raisins 1 cup nut meats Flour Shredded cocoanut Cream sugar and butter. Add apple sauce, then flour and spices sifted. Add soda. Sprinkle raisins and nut meats with flour and stir
in. Place in greased loaf pan and spread cocoanut over top. Bake in a moderate oven one hour. Mrs. Clare Burtner Tea-Prune Toddy For the Road Bring to boil: 1 c prune juice 1 c black tea 1 orange slice, halved 1 cinnamon stick 4 cloves optional: rum Simmer 3 min. Add honey to taste. Russian Tea Squeeze juice from 3 lemons and 3 oranges. Pour some boiling water over 2 T whole cloves. After 10 min., strain juices and cloves. Add 2 c 'sugar,' 2 quarts tea, and 1 pint pineapple juice. Heat to boiling; serve hot. 'Every Christmas...my mother and I sip this tea and eat vegan Christmas cookies as we decorate the tree together. Enjoy!'
Truckers Anti-Ageing Juice beet - apple - carrot - fresh parsley: juice in juicer.
the main course / miscellaneous offerings Bean Crock beans: great northern, kidney, black, butter (lima), commercial vegetarian baked beans sauce: catsup, tomato paste, brown sugar, molasses, horseradish, 'Kitchen Bouquet,' barbie sauce, mustard, cider vinegar, Worcestershire sauce add one or more of the following: miso, yeast extract, prune puree add onions sauteed in oil to the sauce and: fake bacon bits and/or fake dicks Cauldron Stew: the basic ingredients
sauté in oil: onions, garlic, sweet & hot peppers, mushrooms and/or celery add various types of dried beans add some or all: red sauce, catsup, tomato paste, barbie sauce, chili sauce, salsa seasonings: mustards, chili powder, cumin, Italian seasonings, salt & pepper sweeteners: molasses, brown sugar add: vinegars, wine, or beer add some of the following: hominy, pasta, black olives, sauerkraut, tomatoes and: fake meat Simmer in a cauldron until vespers. Half-Hour Chili Sauté in o.o. & wine: 3 onions 2 garlic 1 carrot 1 T chili pepper Add: 4 t chili powder 1 t cumin 42-oz. canned tomatoes 1 t brown sugar Cook over high flame few min.; add: 2 'cans' kidney beans 1/3 c bulgur Simmer topless until thickened. Sweet Barbie for the Road In heavy pot, sauté some onions & celery. Add some peeled and chunked sweet potatoes, some black beans, and some good barbie sauce. Season and add some water if needed. Cook slowly in pot. Variation: add other stuff. Chili From the Mission 2 1 1 1 1 1
T oil garlic green pepper celery carrot zuke
18-oz. canned tomatoes 1 can kidney beans 1 c red sauce 1/4 c water 1 1/2 t chili powder 1 t basil 1 t oregano hot sauce salt, pepper hominy Erma's Parmesan Crostini Brush slices of Italian bread with olive oil. Spread on each slice 1 t Parmesan + some black pepper. Bake 10 min. @ 400°. Bruschetta Brush both sides of some bread slices with olive oil. Bake 10 min. @ 450°; rub each slice with a garlic half & arrange on plate: top with peeled, seeded, & chopped tomatoes (hot?), some fresh basil, salt, pepper, and some finely chopped red onion. Open-Faced Sandwich Spread on a slice of toast some good white bean spread; add avocado, cucumber, tomato, shredded lettuce, and Muenster or Provolone. Westernized Hummus 2 c cooked chickpeas 4 T sesame seeds, ground ½ t coriander 1½ t salt ¼ t paprika 2 cloves garlic juice 2 lemons 2 T o.o. ½ c cream cheese Risotto For the Road Sauté in a bit of oil and butter: ½ small onion 1 garlic
bit of sweep pepper Â˝ c black olives or mushrooms Add: 1 fresh tomato salt & paprika 1 1/3 c rice, cooked in chicken broth Heat through, stirring.
Old Hag's Hash SautĂŠ some onions and garlic in oil; add a bit of soysauce. Add some carrots, potatoes, and water. Add some mushrooms, sweet peppers, zucchini, and parsley. Add some salt, pepper, turmeric, and thyme. Cook in 'an old-fashioned iron skillet.' Old Hag's Hash 2 large potatoes 1 onion 1 green pepper 1 red 1 c maize 1 t poultry seasoning salt & pepper parsley oil [poultry seasoning: thyme, sage, marjoram, pepper, paprika, garlic p., coriander, rosemary, few grains nutmeg] Black Bean Spread 2 c black beans 1 garlic dried peppers & onion brown mustard mayonnaise dressing parsley chili powder cumin white wine vinegar hot sauce grated cheese salt & pepper optional: cilantro, lime juice, yogurt, etc.
Turnpike Pesto Process to a gritty texture: 100 g (3.5 oz.) walnuts 1 'fat' clove garlic Add: 100 g 'hard, mature goat's cheese' or Parmesan 50 g (1.75 oz.) flat-leaved parsley salt & pepper juice ½ lemon Process; drizzle in through the hole 150 ml (a little over 5 fl. oz.) olive oil. Trucker's Pilaf 2 t butter 1 small onion 1½ t crushed garlic 1 c bulgur wheat Cook the above in a skillet 2-3 min. Stir in: ¼ t cayenne -- cumin -- celery seed Cook 5 more min. Add: ½ c sweet pepper ¼ t salt Pour in 2¼ c boiling 'chicken' or 'beef' broth. Reduce to a simmer; cook until liquid is absorbed. Baked Bean Soup For the Road 1½ c baked beans ¼ c tomato sauce 1 c water ½ T soysauce
1/8 t cayenne
Simmer 30 min.
Italian Hummus 1 'can' white beans fresh lemon juice, white wine vinegar, or both olive oil salt & pepper Italian seasoning garlic dried red peppers--hot or sweet or both garlic powder & onion powder optional: cheese; parsley or other herbs Beard's Mashed Potatoes 8 med. potatoes, peeled 6 T butter salt to taste ½ c heavy cream, heated black pepper Boil potatoes; drain & return to hot pan to dry them. Mash: add butter & salt; mash again. Add hot cream and whip with whisk until they are light and fluffy. Place in heated serving dish. Put a pat of butter in center and dust with pepper. Lappé's Roman Rice and Beans Sauté in oil ('olive is good'): 2 garlic 1 large onion 1 large carrot, chopped 1 green pepper 2/3 c parsley, chopped 2 t basil 1 t oregano Add: 2-3 large tomatoes, coarsely chopped 2 t salt pepper 2 c cooked dried beans Add: 5 c cooked brown rice ½ c or more Parmesan cheese Garnish with more parsley and Parmesan. Serve with a 'green salad' and 'Italian bread.'
silo & hayloft
Vermont Gay Cornbread 2 c 2 c 4 t 1 t ¼ c -2/3 2 c
cornmeal w.w.f. bak. p. soda oil butter c 'syrup' buttermilk
Bake @ 375°. Fergie's Drop Biscuits Sift into bowl: 1 c white flour 1 c w.w.f. 1 T baking p. ½ t salt Fold in with spatula: 1/3 c oil 1 c reconstituted milke powder Drop by heaping tablespoon. 10-12 min. @ 400°. Greasy Spoon Cut Biscuits Sift into bowl: 1 c white flour 1 c w.w.f. 1 T baking p. 1 t salt Warm: ¾ cup reconstituted milke powder Add: 1 t yeast 1/3 cup oil 1 T honey Wet > dry: roll out on floured board ½ - inch thick & 'cut straight.' 10-12 min. @ 400°.
Sister Lettie's Biscuits Sift: 2 c flour ½ t salt 1 T baking p. ½ t soda Cut in: 3 T butter Add: ¾ c buttermilk Knead lightly; roll out to ¾-inch-thick. Cut; dab tops with some melted butter. 12 min. @ 450°. 'Make Plenty!' More Biscuits 1 c barley flour 1 t salt 2 t baking p. ^ 2 T 'butter' ^ ½ c 'buttermilk' 1 egg Drop onto baking sheet. Bake 12-15 min. in hot oven. Mrs. Bung's Bread 2 c scalded milk 2 c chopped dates * ½ c molasses 2 eggs 1 t vanilla * 1 c w.w.f. 1 c flour 1 T baking p. 1¾ c miller's bran ½ t cinn. -- salt * 1 c ch. hazelnuts Soak dates in hot milk. 1 + 2: stir into dry ingred. Stir in nuts. To
the loaf pan: bake 1 hour. Barley Casserole cooked barley sauteéd onion, garlic, and mushrooms cooked peas red pepper o.o. / butter salt & pepper Parmesan cheese Kyrgyjzstan Kasha Sauté until golden: 2 T oil 1 onion Add: 1 c kasha When kasha is browned, add: 1 egg Sauté until dry. Add: 2 c veg. broth ½ lb. mushrooms 1 carrot 1 celery ¼ t rosemary 1 t salt Cook over low flame until liquid is absorbed. Fat Free Oat Biscuits 2 1 ¼ 1 4
c t t c T
oat flour baking p. salt evaporated skim milk yogurt
Fold wet into dry. 12-15 min. @ 425°. 100% Maize Bread 1¾ c maize meal 1 t soda ½ t salt 1 egg
2 T butter 1½ c buttermilk Wet--dry: to the 9-in. pan. Bake until well-brown'd (35 + min. @ 400°). Liberty Toast 4 T milk -- dry milk ^ 1 egg ½ t salt 2 T maple syrup or molasses ¼ t cinn. ^ 3-4 slices stale bread Sauté slowly. Top with 'fruit sauce.' Uzbekistan Flatbread 1½ c barley flour ¼ c wheat flour ¼ c sunflower seed meal 1 T sugar 1 t salt 1 T baking p. 2/3 c 'soymilk' 1 egg 2 T oil Spread out ½-inch-thick; prick. 10 + min. @450°. Colon Scrubbers Melt 6-oz. semi-sweet chocolate. Add: ½ c apple juice 3 T light 'corn' syrup Set aside. Process: 1 c chopped dried apricots 2½ c bran flakes cereal ½ c confec. sugar Combine all of the above. Set aside for 30 min. Form into small balls and roll in sifted cocoa. Chill 2 days. Variation: spread in pan; top with cocoa.
BANANA CAKE Cream ½ cup butter and 1½ cups sugar. Add 2 beaten eggs. After sifting flour once, measure 2¼ cups and add ½ teaspoon baking powder, ¾ teaspoon soda and ½ teaspoon salt, and sift all together. Stir 1 cup mashed bananas with ¼ cup sour milk. Add 1 teaspoon vanilla. Mix all together and bake in 2 layers in moderate oven about 30 minutes. Put layers together with whipped cream and sliced bananas and spread whipped cream over top of cake. Lay slices of bananas over top of cream. Mrs. Norman J. Boyer Carrot Cake Beat: 10 T oil ½ t vanilla 1 c 'sugar' 1 egg Beat in: ½ c flour -- w.w.f. 1½ t bak. p. ½ t soda 1 t cinn. 1/8 t nutmeg -- allspice ¼ t salt Blend in: 2 c grated carrot 4-oz. crush'd pineapple + juice 1 c walnuts ½ c raisins Put in 9-in. pan. Bake 55 min. @ 350°. Give Me Some of That Old Time Date-Nut Cake Put in bowl: 1 lb chopped dates 1 lb. English walnuts Sift over the above: 1 c flour 1 scant t salt 2 t baking p. Cream: 1 c sugar 4 egg yolks
1 t vanilla Add to the above. Beat stiff: 4 egg whites Fold in to the above. 'Bake 1 hour in slow oven.' Iowa Èclairs Bring to boil: 1/3 c grape jelly 4 T sugar 4 T 'rice' syrup Cook for 2 minutes over med. flame, stirring often. Stir in ½ c nut butter. When smooth, pour over: 6 c cheerie oats ½ c peanuts -- raisins Stir to coat. Into the 9 x 13-inch pan. Cool 1 hour; score. McCrumble Place fresh sliced peaches atop shredded wheat biscuits. Pour on the following: 'butter' brown sugar chopped nuts lemon juice cinnamon Bake covered until hot. McCandy Melt 2 c bittersweet chocolate chips. Stir in: 1½ c cheerie oats 1 c dried cherries ½ c walnuts Drop on waxed paper; chill. 'Ouch, My Teeth Are Hurting!!' Heat: 1/3 c oil or marg. Add: ½ c rice syrup -- molasses 1 c brown sugar Cook until mixture starts to bubble. Add: 1 T cinnamon
Pour over: 8 c puffed grains 1 c raisins 1 c sunflower seeds Mix quickly and press into greased 'tin' and let sit for 1 hr., or chill right away. Cut into bars. You're A Good Bar Heat: 2/3 c brown rice syrup ¼ c almond butter Stir in ½ t vanilla. Pour over: 2 c whole-grain crisp ricies ½ c ch. nuts Stir quickly; pack into pan: chill. Figgies Process ½ lb. figs to a paste. Stir in ¾ c finely-chopped almonds; knead. Form into 1-inch balls and roll in sugar to coat. Let stand 15 min.; roll in sugar again. Let sit 1 hour. Johnny Apple 2 c white cornmeal 2 T sugar ½ t salt -- soda -- cream of tartar + enough milke to make a soft batter. Mix with 3 peeled & sliced apples. Bake. 'Moist, Chewy, Chock-Full of Coconut' Beat for 30 sec. (until fluffy): ½ c egg whites Stir in: 1¼ c 'sugar' ¼ t salt ½ t vanilla Blend in: 2½ c 'moist shredded coconut' Drop by rounded teaspoon. 18 min. @ 325°. Variation: add 2-oz. melted bakers chocolate Variation 2: add ½ c chopped candied cherries
Variation 3: 1 c coconut + 2 c 'wheaties'
Cakes and Icings ________ SCRIPTURE CAKE Six eggs (Isaiah 10:14), 1 cup butter (Judges 5:25), 3他 cups flour (I Kings 4:22), 3 cups sugar (Jeremiah 6:20), 2 cups raisins (I Samuel 30:12), 2 cups figs (I Samuel 30:12), 1 cup water (Genesis 24:17), 1 cup almonds (Genesis 43:11), 1 tablespoon honey (Exodus 16:31), sweet spices to taste (I Kings 10:10), a little salt (Leviticus 2:13). Following Solomon's advice for making good boys, and you will have a good cake (Prov. 23:14).
APPLE SAUCE CAKE 2 cups brown sugar 1/3 cup butter 2 cups hot apple sauce (unsweetened) 1 teaspoon cinnamon 1 teaspoon cloves 1 teaspoon nutmeg 1 teaspoon soda dissolved in hot water 2 cups raisins 1 cup nut meats Flour Shredded cocoanut Cream sugar and butter. Add apple sauce, then flour and spices sifted. Add soda. Sprinkle raisins and nut meats with flour and stir in. Place in greased loaf pan and spread cocoanut over top. Bake in a moderate oven one hour. Mrs. Clare Burtner Tea-Prune Toddy For the Road Bring to boil: 1 c prune juice 1 c black tea 1 orange slice, halved 1 cinnamon stick 4 cloves optional: rum Simmer 3 min. Add honey to taste.
Russian Tea Squeeze juice from 3 lemons and 3 oranges. Pour some boiling water over 2 T whole cloves. After 10 min., strain juices and cloves. Add 2 c 'sugar,' 2 quarts tea, and 1 pint pineapple juice. Heat to boiling; serve hot. 'Every Christmas...my mother and I sip this tea and eat vegan Christmas cookies as we decorate the tree together. Enjoy!'
Truckers Anti-Ageing Juice beet - apple - carrot - fresh parsley: juice in juicer.
the main course / miscellaneous offerings Bean Crock beans: great northern, kidney, black, butter (lima), commercial vegetarian baked beans sauce: catsup, tomato paste, brown sugar, molasses, horseradish, 'Kitchen Bouquet,' barbie sauce, mustard, cider vinegar, Worcestershire sauce add one or more of the following: miso, yeast extract, prune puree add onions sauteed in oil to the sauce and: fake bacon bits and/or fake dicks Cauldron Stew: the basic ingredients sautĂŠ in oil: onions, garlic, sweet & hot peppers, mushrooms and/or celery add various types of dried beans add some or all: red sauce, catsup, tomato paste, barbie sauce, chili sauce, salsa seasonings: mustards, chili powder, cumin, Italian seasonings, salt & pepper sweeteners: molasses, brown sugar add: vinegars, wine, or beer add some of the following: hominy, pasta, black olives, sauerkraut, tomatoes and: fake meat Simmer in a cauldron until vespers. Half-Hour Chili
Sauté in o.o. & wine: 3 onions 2 garlic 1 carrot 1 T chili pepper Add: 4 t chili powder 1 t cumin 42-oz. canned tomatoes 1 t brown sugar Cook over high flame few min.; add: 2 'cans' kidney beans 1/3 c bulgur Simmer topless until thickened. Sweet Barbie for the Road In heavy pot, sauté some onions & celery. Add some peeled and chunked sweet potatoes, some black beans, and some good barbie sauce. Season and add some water if needed. Cook slowly in pot. Variation: add other stuff. Chili From the Mission 2 1 1 1 1 1
T oil garlic green pepper celery carrot zuke
18-oz. canned tomatoes 1 can kidney beans 1 c red sauce 1/4 c water 1 1/2 t chili powder 1 t basil 1 t oregano hot sauce salt, pepper hominy Erma's Parmesan Crostini Brush slices of Italian bread with olive oil. Spread on each slice 1 t Parmesan + some black pepper. Bake 10 min. @ 400°.
Bruschetta Brush both sides of some bread slices with olive oil. Bake 10 min. @ 450°; rub each slice with a garlic half & arrange on plate: top with peeled, seeded, & chopped tomatoes (hot?), some fresh basil, salt, pepper, and some finely chopped red onion. Open-Faced Sandwich Spread on a slice of toast some good white bean spread; add avocado, cucumber, tomato, shredded lettuce, and Muenster or Provolone. Westernized Hummus 2 c cooked chickpeas 4 T sesame seeds, ground ½ t coriander 1½ t salt ¼ t paprika 2 cloves garlic juice 2 lemons 2 T o.o. ½ c cream cheese Risotto For the Road Sauté in a bit of oil and butter: ½ small onion 1 garlic bit of sweep pepper ½ c black olives or mushrooms Add: 1 fresh tomato salt & paprika 1 1/3 c rice, cooked in chicken broth Heat through, stirring.
Old Hag's Hash Sauté some onions and garlic in oil; add a bit of soysauce. Add some carrots, potatoes, and water. Add some mushrooms, sweet peppers, zucchini, and parsley. Add some salt, pepper, turmeric, and thyme. Cook in 'an old-fashioned iron skillet.'
Old Hag's Hash 2 large potatoes 1 onion 1 green pepper 1 red 1 c maize 1 t poultry seasoning salt & pepper parsley oil [poultry seasoning: thyme, sage, marjoram, pepper, paprika, garlic p., coriander, rosemary, few grains nutmeg] Black Bean Spread 2 c black beans 1 garlic dried peppers & onion brown mustard mayonnaise dressing parsley chili powder cumin white wine vinegar hot sauce grated cheese salt & pepper optional: cilantro, lime juice, yogurt, etc. Turnpike Pesto Process to a gritty texture: 100 g (3.5 oz.) walnuts 1 'fat' clove garlic Add: 100 g 'hard, mature goat's cheese' or Parmesan 50 g (1.75 oz.) flat-leaved parsley salt & pepper juice Â˝ lemon Process; drizzle in through the hole 150 ml (a little over 5 fl. oz.) olive oil. Trucker's Pilaf 2 t butter 1 small onion
1½ t crushed garlic 1 c bulgur wheat Cook the above in a skillet 2-3 min. Stir in: ¼ t cayenne -- cumin -- celery seed Cook 5 more min. Add: ½ c sweet pepper ¼ t salt Pour in 2¼ c boiling 'chicken' or 'beef' broth. Reduce to a simmer; cook until liquid is absorbed. Baked Bean Soup For the Road 1½ c baked beans ¼ c tomato sauce 1 c water ½ T soysauce 1/8 t cayenne
Simmer 30 min.
Italian Hummus 1 'can' white beans fresh lemon juice, white wine vinegar, or both olive oil salt & pepper Italian seasoning garlic dried red peppers--hot or sweet or both garlic powder & onion powder optional: cheese; parsley or other herbs Beard's Mashed Potatoes 8 med. potatoes, peeled 6 T butter salt to taste ½ c heavy cream, heated black pepper Boil potatoes; drain & return to hot pan to dry them. Mash: add butter & salt; mash again. Add hot cream and whip with whisk until they are light and fluffy. Place in heated serving dish. Put a pat of butter in center and dust with pepper.
Lappé's Roman Rice and Beans Sauté in oil ('olive is good'): 2 garlic 1 large onion 1 large carrot, chopped 1 green pepper 2/3 c parsley, chopped 2 t basil 1 t oregano Add: 2-3 large tomatoes, coarsely chopped 2 t salt pepper 2 c cooked dried beans Add: 5 c cooked brown rice ½ c or more Parmesan cheese Garnish with more parsley and Parmesan. Serve with a 'green salad' and 'Italian bread.'
silo & hayloft
Vermont Gay Cornbread 2 c 2 c 4 t 1 t ¼ c -2/3 2 c
cornmeal w.w.f. bak. p. soda oil butter c 'syrup' buttermilk
Bake @ 375°. Fergie's Drop Buscuits Sift 1 1 1 ½ Fold
into bowl: c white flour c w.w.f. T baking p. t salt in with spatula:
1/3 c oil 1 c reconstituted milke powder Drop by heaping tablespoon. 10-12 min. @ 400°. Greasy Spoon Cut Biscuits Sift into bowl: 1 c white flour 1 c w.w.f. 1 T baking p. 1 t salt Warm: ¾ cup reconstituted milke powder Add: 1 t yeast 1/3 cup oil 1 T honey Wet > dry: roll out on floured board ½ - inch thick & 'cut straight.' 10-12 min. @ 400°. Sister Lettie's Biscuits Sift: 2 c flour ½ t salt 1 T baking p. ½ t soda Cut in: 3 T butter Add: ¾ c buttermilk Knead lightly; roll out to ¾-inch-thick. Cut; dab tops with some melted butter. 12 min. @ 450°. 'Make Plenty!' More Biscuits 1 c barley flour 1 t salt 2 t baking p. ^ 2 T 'butter' ^ ½ c 'buttermilk' 1 egg Drop onto baking sheet. Bake 12-15 min. in hot oven.
Mrs. Bung's Bread 2 c scalded milk 2 c chopped dates * ½ c molasses 2 eggs 1 t vanilla * 1 c w.w.f. 1 c flour 1 T baking p. 1¾ c miller's bran ½ t cinn. -- salt * 1 c ch. hazelnuts Soak dates in hot milk. 1 + 2: stir into dry ingred. Stir in nuts. To the loaf pan: bake 1 hour. Barley Casserole cooked barley sauteéd onion, garlic, and mushrooms cooked peas red pepper o.o. / butter salt & pepper Parmesan cheese Kyrgyjzstan Kasha Sauté until golden: 2 T oil 1 onion Add: 1 c kasha When kasha is browned, add: 1 egg Sauté until dry. Add: 2 c veg. broth ½ lb. mushrooms 1 carrot 1 celery ¼ t rosemary 1 t salt
Cook over low flame until liquid is absorbed. 100% Maize Bread 1¾ c maize meal 1 t soda ½ t salt 1 egg 2 T butter 1½ c buttermilk Wet--dry: to the 9-in. pan. Bake until well-brown'd (35 + min. @ 400°). Liberty Toast 4 T milk -- dry milk ^ 1 egg ½ t salt 2 T maple syrup or molasses ¼ t cinn. ^ 3-4 slices stale bread Sauté slowly. Top with 'fruit sauce.' Uzbekistan Flatbread 1½ c barley flour ¼ c wheat flour ¼ c sunflower seed meal 1 T sugar 1 t salt 1 T baking p. 2/3 c 'soymilk' 1 egg 2 T oil Spread out ½-inch-thick; prick. 10 + min. @450°. Colon Scrubbers Melt 6-oz. semi-sweet chocolate. Add: ½ c apple juice
3 T light 'corn' syrup Set aside. Process: 1 c chopped dried apricots 2½ c bran flakes cereal ½ c confec. sugar Combine all of the above. Set aside for 30 min. Form into small balls and roll in sifted cocoa. Chill 2 days. Variation: spread in pan; top with cocoa. Elderblow Fritters Mix: ½ c milk ¼ c vanilla 2 egg whites ¼ t salt 2 T sugar Stir in: ½ c white flour Dip elderberry flower clusters into batter & fry on ye old griddle. November 30, 2008 *
Saucepan chocolate rice pudding Dan Lepard Saturday May 31, 2008 The Guardian Saucepan chocolate rice pudding Keep the oven turned off next Thursday, June 5, to mark World Environment Day. This recipe avoids the need to leave the cooker switched on for an hour, and instead uses the heat trapped in the saucepan to do most of the cooking, making this a rather green chocolate rice pudding. The quality, flavour and colour of cocoa varies markedly between brands - I prefer Sainsbury's own-label to Waitrose's or Cadbury's, because it looks and tastes more like one of those expensive imported ones that pastry chefs use, but at a fraction of the cost. For a superstar finish, serve in small ramekins with a brûlée sugar top. Or just eat it straight from the fridge. 100g pudding or risotto rice 800ml milk 75g caster sugar 25g cocoa 1 tsp vanilla extract Pour about half the milk into a pan along with the rice and bring to the boil. Turn off the heat, cover with a tight-fitting lid and leave for an hour to let the rice swell and slowly absorb the milk. After the hour has passed, lift off the lid, add the remaining milk, sugar and cocoa and vanilla, whisk and bring slowly to the boil,
stirring every so often to check it's not sticking to the base of the pan. Keep the pan at a gentle slow boil for about 15 minutes, stirring every few minutes, until the mixture reduces and thickens, then remove from the heat, pop the lid back on and leave for another 30-60 minutes. Thin with milk or cream to the consistency you prefer, then store in the fridge. Another Potato Salad 5 c new potatoes ½ c celery 1 T red onion ¼ c fresh dill -- yogurt -- Italian dressing ½ T Dijon mustard salt & pepper (white) Add salt & pepper last; chill. Presbyterian Pilaf Cook ¾-cup brown rice. Set aside. Sauté a half-cup of onions in 3 T oil. Add: 1 clove garlic 2 carrots, cut into ¼-inch-rounds After 5 min., add 2 cups sliced mushrooms. Stir-fry until mushrooms are browned. Add 1 cup cooked chickpeas. Add 2 eggs; cook 2 minutes. Remove from flame and stir in: salt & pepper 4 T fresh parsley 20 toasted cashews, coarsely chopped the rice Serve with soysauce if desired. Pinto Burger mashed pinto beans oil / onion celery / carrots walnuts bread crumbs white pepper Italian seasoning garlic powder eggs
Egg Pâté 8 eggs 1/3 c mayonnaise 4 T chili sauce 1/2 t salt 4 T green olives + pimiento Old-Timey Lemonade Add 1 pint boiling water to 1 T flax seeds. cool 2 hours at just below the boiling point. Strain; add sugar and lemon juice to taste. Baba G. aubergine tahini lemon juice o.o. garlic salt, pepper onion parsley
Chili Beans + Macaroni Cook some macaroni + shells; drain and toss with some olive oil, salt, and pepper. Stir in some red sauce, then some chili beans. Heat in skillet. Stuffin' Sauté: 4 T oil -- onions -- celery -- mushrooms 1 t salt ½ t thyme ¼ t poultry seasoning pinch sage -- cayenne -- garlic powder Add; mix well: 2 c bread crumbs, bran, and wheat germ
½ c fake chicken broth ¾ c chopped nuts Bake 30 min. @ 350°. Open-Faced Sandwich Spread a good white bean spread on a slice of toast. Top with cucumber, avocado, tomato, and shredded lettuce. Finish with a splash of vinaigrette. 'Farmer's Almanac' Sandwich Take two slices of whole wheat bread; spread one slice with brown mustard, and the other with peanut butter (or tahini?). In between the slices, put a 'fat slice' of Vermont cheddar, a generous amount of yellow onion, and a more than generous amount of prepared horseradish. Falafel Process: 1 egg 1 T water 1 t lemon juice 2 T parsley 2 garlic 1 T soysauce ¼ c tahini Add & process: 2 c cooked chick peas 1 t cumin 1 t coriander ½ t chili powder Stir in: 1/3 c wheat germ Form into patties and fry away. Serve with lettuce, tomatoes, and some kind of dressing. Rice Burger brown and wild rice browned garlic and mushrooms chili sauce some brazil nuts or pecans egg bread crumbs salt & pepper
oil for brushing Fry or broil. More Burger Please pecans bread crumbs oil onion garlic sweet peppers mushrooms soysauce rice salt & pepper potato flakes seasonings
Mennonite Pasta Salad Cook and refresh Â˝ lb. macaroni or baby shells. Stir in: 3 hard eggs 2 celeries 1 small carrot, grated 2 T onion salt & paprika Fold in: 1 c mayonnaise 6 T sugar 2 T vinegar 1 T yellow mustard Garnish with paprika and more egg if desired. Escalloped Maize & Tomatoes Put in 9x13 baking dish: 2 c skinned & chopped tomatoes 15-oz. can creamed corn 2 eggs salt & pepper 2 t sugar 2 T flour SautĂŠ 5 min.: Â˝ c 'marg.' 1 onion
1 garlic Add: 4 c bread crumbs ½ c grated cheese Sprinkle atop tomato mixture. Bake 1 hour @ 350°. Pasta-Egg Salad 2 c elbows, rotini, ziti, fusilli, or shells 1 c baby peas ½ c onion 1 celery stalk ½ carrot a bit of sweet peppers ¼ c sliced olives ¾ c mayonnaise 2 t mustard 1 t sugar salt & pepper 3 eggs Mrs. Meals' Walnut Pâté*** Finely grind 2 c walnuts. Process with 2 garlics + some salt & 3 cooked egg yolks. Drizzle in ½ c olive oil. Use as spread, dip, or toss with noodles. Council Bluffs Hors d' Oeuvres Whisk: 1 egg white 1½ t Cajun seasoning 1 t Worcestershire ½ t garlic powder 1 t water Toss with: 2 c shredded wheat squares 1½ c whole almonds Spread on baking sheet: 30 min. @300°. 70s Bean Burgers ¾ c peanuts, ground 1¼ c cooked dried beans ½ c toasted ground sesame seeds ½ c toasted sunflower seeds
Sauté in oil: 1 onion 1 carrot 1 celery stalk 2 garlics Combine with the seeds and legumes; mix with: 1 egg ½ t salt ½ t dill seed Internationalist Hummus Cook 1 c dried chick peas. Process with: ½ c (heaping) ground sesame seeds, or ½ c tahini 2 garlic 2 T lemon juice ¾ t coriander ½ t salt ½ t cumin ½ t cayenne Spread on flatbread. Top with shredded lettuce, tomatoes, cucumber, onion, yogurt (or cheese).
More Burgers Stir-fry some onions and celery in some oil. Combine with: 1 c cooked lentils, mashed 1 c mashed potatoes ½ c bread crumbs parsley sage thyme salt & pepper marjoram rosemary Fry or bake. Peoria Pâté baked beans catsup mayonnaise Worcestershire soysauce pickle relish or chopped pickles
olives (opt.) onion salt & pepper
Pic-Nic Potato Salad Boil 6 potatoes in their skins; cube while warm. Add juice of two lemons. Let sit 30 min. Add: 1 c celery ¾ c cucumber 1/3 c green pepper 1/3 c parsley salt & pepper ¾ c salad dressing or mayonnaise dressing Bulgarian Hummus 2 c cooked chickpeas some roasted red pepper ½ c yogurt 1 garlic salt & pepper 'hot sauce' Process & chill Potato And Goat Boil 1 lb. new potatoes. When warm, halve, and toss with: some fresh dill 4 T mayonnaise 4 T (sic) Balsamic vinegar salt & pepper Spoon over Bofton lettuce; top with some goat cheese. Pasta-Vegetable Salad Cook & refresh 8-oz. shells. Toss with: ¾ c Italian dressing -- mayonnaise 1 t salt pepper Add: 1 c cheddar cubes 1 c raw cauliflower ¼ c celery
-- green pepper -- radish 1 T parsley Toss lightly. Chill immediately. Shaker Baked Beans Properly cook 4 cups dry navy beans. Add: Â˝ c molasses -- c catsup -- butter 1 t salt 2 t dry mustard a bit of broth from the navy beans 1 onion Add more broth if needed. Cover tightly and bake slowly.
Nut & Seed Burgers Â˝ c onions 2/3 c mushrooms 1/3 c sunflower seeds, ground 4 T peanuts, ground 4 T parsley 1/3 c grated cheese 1/3 c tahini 2 T lemon juice 1 T soysauce 1 garlic, crushed pinch oregano & thyme Coat patties with wheat germ; fry. Nut Loaf o.o. onion celery garlic several kinds of nuts, finely chopped parsley thyme sage grated cheese salt, pepper eggs
bread crumbs t h e
l i s t
Ides of March Soup [soup] Greek Beans [Clintonia] Beard's Soda Bread Nut Loaf [pic-nic] Apricot Dainties [desserts] A Burger / A Burger from Sind [pic-nic] Giobbi's Insalata [salads] Barley Drop Biscuits [if you...] Cheese Sauce [Cow] Kinderlehrer's Sweet Potato... [huit.] Lenten Casserole [pic-nic] August Skillet [vegan land] Cornbread [vegan land.] Fall Stew [soups] Lima Bean Salad [salads] Okrific [veg. wallet] Yogi's Apple Crisp [vegan land] Nile Valley Okra / Country Okra [veg. wallet] LappĂŠ's 70s Rice Fritters [grain bin] Lentil Stew [vegan land] Zen Chapati [if you...] Pepper'd Cornbread [vegan] Minestra di Pisella [vegan] All Saint's Day Stew [soups] Mexican Pan Bread [huit.] Macaroni-Cabbage Salad [salads] Chick Pea Salad [salads] Potato-Kail Soup [soups] Pea Soup [soups] Turkish Barley Soup [cow] Curried Chick Peas [vegan] Risi e Bisi [vegan] Old Hash [Clintonia] More Burgers [pic-nic] Old Farmer's Root Soup [soups] Egg & Lentil Salad [salads] Fruit & Grain Salad [grain bin] Lentil Patties [pic-nic] Marinated Soybean Salad [salads] sarahm...[soups] More Spanish Rice [Huit.] Simple Pinto Bean Soup [soups] Pasta with Cheese [cow] SĂ¸dsuppe [desserts]
Lentil Soup [vegan] Potato-Broccoli Salad [salads] Healing Soup [soup] Hutterites' Shame [desserts] Good Barley Soup [soup] Potato-Cauliflower Soup [cow] Kinderlehrer's Millet... [grain bin] Sweet Potato Soup [soup] Yes: Blueberry Muffins [cookies] Mrs. Zooks' Pumpkin Pud [desserts] Church Lady Brownies [cookies] Sweet Potato Pud [Huit.] Purpoo [soups] Rice and Eggs [grain] Apples Love [desserts] Russian Rice Salad [salads] *
Salads and Such
med. head cabbage Spanish onion green pepper ½ c vinegar 1 cup 'sugar' 1½ t salt 1/2 t dry mustard 1/2 t celery seed some mustard seed a few T good oil if desired 'Dutch' Slaw Same as above except: large head cabbage; 1 c celery; 2 t salt; 1 t celery seed; 1/2 c onion; 2 c 'sugar'. Farm Ladies' Slaw Prepare ahead of time and chill: 1 c homemade mayonnaise 2 T sugar 2 T vinegar 1 t yellow mustard 1 t celery seed Stir gently into: 6 c shredded cabbage 1 c shredded carrot ¼ cup green pepper Clintonia Cucumber Salad cucumber fresh dill red onion 4 T honey 3/4 c vinegar (cider) 1 t salt Salatet Fasoolya*** 1 lb. lima beans 2 t salt 2 garlic juice 2 lemons 4 T olive oil
Pasta-Egg Salad 1: 1/2 lb. macaroni, shells, etc. 2: 1 c mayonnaise 6 T 'sugar' 2 T vinegar 1 T yellow mustard salt & pepper some celery seed 3: celery, carrots, onion, sweet pepper; cucumber if desired paprika 3 hard-cooked eggs 1: cook and refresh. Stir in 2; fold in 3. Garnish with paprika.
Wild Rice Salad Cook wild rice in veg. broth; cool. Stir in ch. pecans, peas, celery, and shredded carrot. Toss with a Dijon-red wine vinegar vinaigrette. Walnut-Beet Salad grated raw beets--walnuts--garlic--mayonnaise Clintonia Pasta Salad elbows or shells carrots & broccoli red pepper red onion corn kernels o.o. + a bit of red wine vinegar 3 garlic basil, salt, & pepper Mediterranean White Bean Salad 1:
3 1/2 c cooked white beans 4 T red wine vinegar 3 T 'roasted red pepper' 2 T capers 1 garlic salt & pepper 2: 1/2 c green olives + pimiento 2 T o.o. 3 T fresh basil & toss.
Sweet Potato Salad 2 1/2 lbs. sweet potatoes small onion 1 celery 1/2 c parsley 2 T olive oil -- lemon juice 2 t soysauce 1 t (sic) marjoram Garnish: toasted cashews Country Salad 1: 1/2 4 T 2 T 1 t 1/4
c mayonnaise yellow mustard Suca. balsamic vinegar t salt
2: 3 c cooked rice (cold) 4 T pickle relish 2-oz. jar pimiento 1/3 c green onions 1/4 c sweet pepper -- celery -- fresh parsley optional: green olives & hard-boiled eggs cherry tomatoes and more parsley McWaldorf Salad
Top with halved
1: 1 1/2 c pineapple juice 1/2 t lemon juice 2 T 'cornstarch' 2: 5 c diced red apples 1 c celery 1/2 c walnuts -- raisins 1:
cook until thickened; chill 2 hrs., then combine with 2.
Clintonia Cuke Salad--Original Recipe 1 large cucumber 4 T cider vinegar 1 T dill 1/8 t salt 2 t (sic) honey Egg & Lentil Salad 3 c cooked lentils 4 T red onion 1 c parsley 2 garlic 1 t cayenne juice 1 lemon 4 T o.o. 3 hard eggs salt & pepper Potato & Bean Salad new potatoes green beans onion & chives garlic o.o. white wine vinegar oregano + salt & pepper red onion--rings black olives Roadside Diner Coleslaw
cabbage, onion, sweet peppers mayonnaise, 'sugar,' vinegar, celery seed, mustard seed, salt, pepper Pasta Salad--No Mayo 1/2 c o.o. 5 T Dijon mustard -- red wine vinegar 1 t basil -- salt 2 t garlic powder 1 c diced cauliflower small cucumber 2 tomatoes, peeled & diced 3 garlic small bunch green onions Marinate 1 hour.
Add 1 lb. cooked and cooled spirals.
Hearty Salad 1: red onion 2 sweet peppers--red, orange/yellow 2 t cumin 3 t chives -- basil -- parsley 2: 2 t balsamic vinegar 3: 2 c cooked brown rice -- corn kernels -- steamed snow peas -- kidney beans salt & pepper 1: sautĂŠ in o.o. Add 2; raise heat and sautĂŠ until liquid has mostly evaporated. To the bowl with 3: chill. Abundant Dinner Salad Toss together some diced celery, tart apples, and diced cold 'tofurkey,' or something of a similar nature; also, some dried
cranberries and roasted cashews. Arrange on top of a bed of tart salad greens. Add a dressing similar or identical to the following: 1/2 c orange juice concentrate 1/3 c water 1/4 c apple cider vinegar 1 T Dijon mustard 2 t o.o. 1 garlic 3/4 t curry powder salt & pepper Bring to simmer and let bubble 2 min. Apply when warm. Cauliflower Salad 1 head cauliflower, cut into flowerets, perhaps steamed a bit 1 c red onions 5-oz. black olives 1 c fresh parsley 1/2 --1 t
c o.o. lemon juice mayonnaise salt
2--1: toss; chill 24 hrs. tomatoes.
Top each serving with halved cherry
Cauliflower Salad 2 1:
> large head cauli., chopped & steamed
> 2 c celery
> 2 c mayonnaise > black pepper
> 4 hard-boil't eggs
> 1 c red onion > 4 T cider vin.
> 2 t salt
> 1 T sugar
Sweet Potato Salad 1:
> 3 sweet potatoes
> 2 T o.o.
> Â˝ c parsley
> 2 T lemon juice
> 2 t soysauce
> 1 t marjoram Top with toasted pecans or cashews. Another Sweet Potato Salad 1:
> 4 large sweet potatoes
> 2 T o.o. > 2 t oil > 2 t brown sugar > 2 t Dijon mustard > zest + juice of 1 orange > ½ t salt > pepper > 'generous pinch' cayenne > red onion > 2 c celery > ¼ c chives
Relish/Sandwich Topping 2 c green cabbage, shredded & packed ½ c carrot -- thin-sliced red onion -- green pepper 2 t salt pepper 6 T white vinegar Combine; pack into container.
Add, if needed, up to ¼ c water.
Tuber Salad Place in bowl 1 c diced cooked beets, 1½ c potatoes, ½ c onions, ¼ c celery, & 2 diced apples. Apply the following dressing: ¼ c mayonnaise ¼ c sour cream ¼ t salt ¼ t sugar ½ t yellow mustard 1 t vinegar Mix; chill; garnish with eggs and serve with rye. Beet and Goat Roast and peel some beets. Place in bowl with goat cheese and bitter greens. Toss with a Dijon vinaigrette. More Slaw cabbage pineapple
vegan mini-marshmallows mayonnaise lemon juice salt/pepper/caraway Euro-Slaw red cabbage Spanish onion (rings) red apples, unpeeled dill pickle French dressing 'A natural person can achieve right diet because his instinct is in proper working order. He is satisfied with simple food; it is nutritious, tastes good, and is useful daily medicine.' -M Fukuoka Broccoli & Chick Pea Salad Steam & refresh some broccoli. Toss with some chick peas and some 6min. eggs; apply some salt & pepper + a yogurt-based vinaigrette. Add some grated hard cheese. Cucumber Salad 2 large cucumbers small onion Âž c yogurt 1 t yellow mustard 1 T vinegar Â˝ t salt pepper Â˝ t celery seed 1 T fresh dill Mix. Chill 2 + hours. Giobbi's Insalata di Pomodori e Cipolle 3 med. semi-ripe tomatoes, cored and cut into wedges 1 onion, thin-sliced 3 T chopped fresh basil or dill 4 T 'good wine vinegar' or juice of 1 lemon 3 T o.o. salt & pepper
Toss. Do not refrigerate. Broccoli and Chick Pea Salad Toss: lightly-steamed broccoli chick peas hard eggs a yogurt vinaigrette salt & pepper Parmesan cheese Lesbian Salad cucumber sweet pepper fresh tomatoes ripe Greek olives feta cheese Toss with a vinaigrette; chill. Salade Mixte peas, carrots, potatoes, cucumber, dill pickle, apple, onion parsley, dill, salt, mustard, lemon juice, mayonnaise, sour cream Main Dish Salad tomato wedges lima beans Mozzarella cubes shredded carrots black olives green onions Toss with a vinaigrette; serve on lettuce. Broccoli Salad Steam and refresh:
1 bunch broccoli Toss with: juice 1 lemon 2 T mayonnaise 2 T o.o. ¼ t crush'd tarragon 2 green onions salt & pepper Chill. Pasta Salad Cook and refresh 8-oz. shells. Mix the following in a bowl: ¾ c Italian dressing -- mayonnaise salt & pepper Add pasta + the following: 1 c cheddar cubes 1 c raw cauliflower ¼ c celery -- green pepper -- thin-sliced radishes 1 T parsley Toss lightly & chill 2 + hours. Samhain Salad 4 c cooked whole grains (rice, wild rice, quinoa, or a combination) 2 navel oranges, peeled & chopped ½ c parsley 1/3 c raisins * 4 T o.o. 3 T fresh lemon juice 1 T white wine vinegar 2 t Dijon mustard salt & pepper Toss & chill. Kvashena Kapusta Salat Rinse and thoroughly drain 1½ lbs. of sauerkraut. Toss with onion, 1 t or more sugar, 4 T oil, 1 t caraway, and some black pepper. Chill.
Dutch Kraut Salad Mix & chill: 1 lb. can sauerkraut, drained 1 onion a bit of sweet pepper a bit of diced carrot a bit of mustard seed 1/8 t celery seed 3 T oil 3 T chili sauce 2 t sugar salt & pepper Russian Kraut Salad 1 1 1 Âź 2 2
lb. sauerkraut, drained c grated carrots c cooked beets c celery c cooked potatoes, diced T minced gherkins ^ 1/3 c oil 2 T cider vinegar 2 t yellow mustard salt & pepper Chill. Top each serving with fresh parsley. Rice Salad 2 c cooked brown rice some olives 4 T French dressing 4 T celery 4 T tomatoes Chill. Serve on a bed of lettuce. Do not add eggs. Rice Salad Mash 4 hard eggs. Toss with: 1 tomato 2 green onions 1 T parsley 1Â˝ c cooked rice
Add: ½ T lemon juice ½ t salt -- garlic p. -- curry p. 1/8 t chili p. -- pepper 1 T o.o. 2½ T vinegar Chill. Serve with cucumbers, peppers, and lettuce. Another Rice Salad 2 c cold brown rice ¼ c onion 2 T pickle relish ¼ c celery salt & pepper ½ c mayonnaise ½ T yellow mustard ¼ t celery seed Mix & chill; serve on lettuce. Top each serving with green olives and hard-cooked eggs. 'Cajun' Seasoning 2½ T paprika 2 T salt 2 T garlic p. 1 T black pepper 1 T onion p. 1 T cayenne 1 T oregano 1 T thyme Lima Bean Salad 3 c cooked baby lima beans 4 T parsley 4 T 'green' onions ½ c green peppers -- red peppers -- corn kernels salt & pepper 4 T lemon juice 3 T o.o.
Mix. Chill 24 hours. Robust Lentil Salad 1½ c dry lentils small onion 1 garlic 1 chili pepper 2 tomatoes, peeled ½ c green peppers 1 t cumin 1½ t chili powder 3 T lime juice 1/3 c o.o. ¼ c cilantro 2 T green onion Cook lentils. Drain, cool, and toss with rest. Cucumber Salad Chop & salt 2 med. cucumbers; let sit overnight, then rinse: dry on paper towels. Combine gently with: 2 onions Add: 3 T mayonnaise 1 T sugar 1 T vinegar Toss gently. Macaroni-Cabbage Salad Cook & refresh ½-lb. macaroni. Add to: 1½ c celery -- shredded cabbage small onion pimiento 1 green pepper Add: 2 t salt pepper 2 T lemon juice 1 c mayonnaise Chill. Chick Pea Salad
cooked chick peas Italian dressing scallions salt Mix warm and thoroughly dried chick peas with the rest; chill overnight or longer. Stir in enough mayonnaise to moisten. Add other things if desired. Farm Ladies' Coleslaw Chill: 6 c shredded cabbage 1 c shredded carrots ¼ c sweet pepper Stir in: 1 c mayonnaise '2' T sugar 2 T vinegar 1 t yellow mustard 1 t celery seed Chill. Big Julie Lightly toast some bread cubes. Toss with olive oil and a bit of garlic. Incorporate into the affair some goat cheese, some traditional vinaigrette, some capers, and some poached eggs. Marinated Bean Salad Place in bowl: 3 c hot white beans, drained Add immediately: ¾ c oil 1/3 c vinegar salt & pepper 1 clove garlic 1 t Dijon mustard Cover & chill few hours. Stir in: ½ c scallions -- green pepper 1/3 c celery 2 T parsley 2 T fresh dill,or 2 t dillweed ½ c Parmesan
'Chill again.' Chick Pea Antipasto 1 'can' chick peas some Italian dressing chopped red onion salt good mayonnaise Heat chick peas; drain. Marinate overnight in Italian dressing, onions, & salt. Before 'serving,' add enough mayonnaise to moisten. Rice Salad 4 c cooked brown rice * 1 T Dijon mustard 2 T red wine vinegar ¼ t honey 4 T o.o. salt & pepper * 1 red pepper 1 yellow small red onion 4 scallions 4 T capers ½ c black olives ¼ c parsley Potato-Broccoli Salad: It's Hot! Boil 5 potatoes in their skins; cool, skin, & slice. Steam 1 lb. broccoli until crisp-tender. Bring to boil: 2 T o.o. 3 T vinegar 1 t soysauce 2 garlic 3 T fresh parsley Remove from flame; stir in: 3 green onions ¼t cayenne Pour over potatoes & broccoli. Serve warm. Cold French Rice
Cook 1 cup raw rice; chill. Add: Â˝1/2 c green onions 1 green pepper 1 c cold cooked peas 1 c celery 1 c radishes some pimiento Add: 1/3 c olive oil 3 T wine vinegar 1/2 t tarragon or basil 3 T parsley salt & pepper Chill. Pasta Salad Cook & refresh 6-oz. spiral pasta. Toss with: 3 c cooked white beans 1 c chickpeas 3/4 c dried tomatoes 1/2 c red peppers Add: juice 1 lemon 1 T o.o. 1/4 c dill -- mayonnaise 3 garlic 1 t salt 1/2 t garlic powder Top with slivered almonds. Salad Basilico Cook briefly and refresh: 4 c shredded cauliflower Toss with: 15 cherry tomatoes, halved 15 black olives, chopped 1/3 c mozzarella--1/2-inch cubes 1 T red onion Toss with: 2 T o.o. 1/4 c pesto 1 T wine vinegar salt & pepper Let sit 'overnight.'Âś
Goat Salad cos, carrot, radish, red onion, goat cheese, white beans, croutons; a vinaigrette Chickpea and Cheese Salad 2 c cooked chickpeas 4 plum tomatoes 1 c cucumber Â˝1/2 c red onion 1/4 c parsley salt / hot pepper flakes cubed cheese a vinaigrette of one's choice Egg + Swiss Cheese Salad salad greens Swiss cheese, cut into cubes finely-chopped hard eggs dry mustard horseradish salt & pepper cumin yogurt dressing A Rice Salad Whisk: 4 T salad oil 2 T vinegar salt & pepper Pour over 4 1/2 c hot cooked rice. Add: 1 1/2 c celery 1 c ripe olives 2 hard eggs, diced 4 T dill pickle -- pimiento small onion 1/2 c mayonnaise 2 T yellow mustard Chill. Serve 'on lettuce.'
Aristotelian Salad Boston, cos, or red leaf lettuce cherry tomatoes feta cheese red cabbage sprouts red onion rings carrot radish fresh dill fresh parsley Toss with a Lesbian vinaigrette Waldorf Salad, Compliments of Galbreath's Farm Dairy 4 c 2 c 1 c 1 c 1/2 1/4
red apples, cubed celery walnuts sour cream c mayonnaise lb. blue cheese
'Serve on crisp salad greens.' Zachary Taylor's Fave Salad cucumber - goat cheese - scallions - white wine vinegar - o.o. - salt & pepper - fresh mint Interesting Slaw 1 c mayonnaise 4 T French dressing 1 t salt dash pepper ^ 1/2 c celery 4 c shredded cabbage 1 c drained crushed pineapple 1 c diced cheddar Russian Rice Salad 4 1/2 cups hot rice
^ 4 T oil 2 T vinegar 1 1/2 t salt pepper ^ 1 1/2 c celery 1 c olives 2 hard eggs, diced 4 T chopped dill pickle 4 T pimiento 4 T onion 1/2 c mayonnaise 2 T yellow mustard Chill. Serve on bed o’ lettuce. More Russian Rice Salad 2 c cooked rice ^ 4 T mayonnaise 4 T sour cream a bit of yellow mustard salt & pepper 1 T horseradish ^ 1 c cooked diced beets 2 T onion
Chickpea and Pasta Salad 6-oz. (1½ c) elbows ½ t salt 1 garlic 2 c cooked chickpeas 4 T onions 4 T parsley 4 T pimiento 1/3 c o.o. 2 T red wine vinegar or lemon juice Cook & refresh pasta; crush garlic in salt: do the rest. McDougall's Coleslaw 2 c green cabbage
2 c red cabbage 1 carrot 1 green pepper 1 red pepper 1 yellow pepper 1 small onion or 2-3 scallions fresh parsley ^ 6 T cider vinegar 2 T balsamic vinegar 2 T Dijon mustard 1 T soysauce 1 T honey ½ t celery seed -- caraway ¼ t black pepper Mediterranean Chickpea Salad By MARTHA ROSE SHULMAN Published: August 12, 2008 If you like hummus, you like chickpeas. They’re a versatile legume, welcome in salads and soups, stews and pastas. This pretty summer salad is quickly assembled. You can also make it in winter without the tomatoes. 2 (15-ounce) cans chick peas, drained and rinsed 1/4 cup chopped flat-leaf parsley, or a combination of parsley and other herbs, such as chives, tarragon, marjoram, basil, or mint 1 small red bell pepper, chopped 2 medium tomatoes, diced 4 scallions, white and light green parts only, sliced (optional) 6 kalamata olives, pitted and quartered lengthwise 1 ounce feta cheese, crumbled To make the dressing: 1 tablespoon fresh lemon juice 1 tablespoon red wine vinegar, champagne vinegar, or sherry vinegar 1 small garlic clove, minced or put through a press
1/4 teaspoon cumin seeds, lightly toasted and crushed or coarsely ground Salt and freshly ground pepper 4 tablespoons extra virgin olive oil 2 tablespoons plain low-fat or nonfat yogurt 1. Toss together the salad ingredients. Whisk together the lemon juice, vinegar, garlic, cumin seeds, salt, pepper, olive oil and yogurt. Toss with the chickpeas. Advance preparation: The salad can be assembled several hours before you wish to serve it. Keep in the refrigerator. Leftovers are good the next day. *
'Waldorf Coleslaw' "This recipe is great for people who love both (mayonnaise-dressed) coleslaw and Waldorf salad yet need to watch their cholesterol. The raisins and apples, in addition to the cabbage, give this salad a nice crunch. Fruits and nuts also boost the fiber." --CL Reader Yield 10 servings (serving size: 1/2 cup) Ingredients * * * * * * * * * *
3 cups shredded cabbage 3 cups diced Granny Smith apple 6 tablespoons raisins 3 tablespoons coarsely chopped walnuts 3 tablespoons plain fat-free yogurt 2 tablespoons fat-free mayonnaise 1 tablespoon honey 1 teaspoon prepared horseradish 1/4 teaspoon salt 1/4 teaspoon black pepper
Preparation Combine the first 4 ingredients in a medium bowl. Combine yogurt and remaining ingredients, stirring well with a whisk. Pour over cabbage mixture; toss well. Cover and chill 2 hours. *
Soups and Stews are Fun to Make . . .
† † † FOREWORD
THIS IS A BOOK for the servantless American cook who can be unconcerned on occasion with budgets, waistlines, time schedules, children’s meals, the parent-chauffeur-den-mother syndrome, or anything else which might interfere with the enjoyment of producing something wonderful to eat. Written for those who love to cook, the recipes are as detailed as we have felt they should be so the reader will know exactly what is involved and how to go about it. This makes them a bit longer than usual, and some of the recipes are quite long indeed. No out-of-the-ordinary ingredients are called for. In fact the book could well be titled “French Cooking from the American Supermarket,” for the excellence of French cooking, and of good cooking in general, is due more to cooking techniques than to anything else. And these techniques can be applied wherever good basic materials are available. We have purposely omitted cobwebbed bottles, the patron in his white cap bustling among his sauces, anecdotes about charming little restaurants with gleaming napery, and so forth. Such romantic interludes, it seems to us, put French cooking into a nevernever land instead of the Here, where happily it is available to everybody. Anyone can cook in the French manner anywhere, with the right instruction. Our hope is that this book will be helpful in giving that instruction. All of the techniques employed in French cooking are aimed at one goal: how does it taste? The French are seldom interested in unusual combinations or surprise presentations. With an enormous background of traditional dishes to choose from (1000 Ways to Prepare and Serve Eggs is the title of one French book on the subject) the Frenchman takes his greatest pleasure from a well-known dish impeccably cooked and served. A perfect navarin…for instance, requires a number of operations including brownings, simmerings, strainings, skimmings, and flavorings. Each of the several steps in the process, though simple to accomplish, plays a critical role, and if any is eliminated or combined with another, the texture and taste of the cooking suffer. One of the main reasons that pseudo-French cooking, with which we are all too familiar, falls far below good French cooking is just this matter of elimination of steps, combination of processes, or skimping on ingredients such as butter, cream—and time. “Too much trouble,” “Too expensive,” or “Who will know the difference” are death knells for good food. Cooking is not a particularly difficult art, and the more you cook and learn about cooking, the more sense it makes. But like any are it requires practice and experience. The most important ingredient you can bring to it is love of cooking for its own sake. *
SauteÂ´ in oil some onions, garlic, peppers, mushrooms, salt, pepper, and some Italian or other seasoning. Add some or all of the following to the pot: green lima beans zucchini tomatoes chard, kale, or other greens parsley potatoes pasta green beans brussels sprouts okra carrots fake meat Cover with water, broth, or stock: stew in the cauldron, pureeing some of it if desired. All Saint's Day Soup 1: o.o. + 2 c onions 2: 3 garlic 1 c pearl'd barley 1 t sage 1 1/2 t salt 7 c water 3: 1 large potato--small cubes 2 c carrots--1/2-inch rounds 2 c water 4: 6 c kale 1 c water 5: 1 1/4 c kidney beans (cooked) 2 T fresh lemon juice salt & pepper 1: sauteÂ´ 6 min. Add 2 & bring to boil. Cover; let simmer 25 min. Add 3: 10 min. 4: 10 min. Add 5 & heat. Serve hot.
Split P 1 1/2 c split peas 6 c water 1 onion 2 potatoes, peeled or not & diced 2 carrots, grated salt & pepper 1/4 t garlic p. -- parsley p. Simmer splits 1 hr.
Puree in batches; heat.
Cheddar'd Lima Beans 1 lb. lima beans 1 1/2 t dillweed 2 c diced cheddar salt & pepper Cook beans; drain and save broth. Place beans back in pot & add dill + cheese. Add broth to cover; season, then heat gently. Sweet Potato & Chickpea Soup 1: 2 T o.o. 2 large onions 2 garlic 1 celery 2 c chopped sweet potatoes 2: 3 c broth 1 bay leaf 2 t paprika 1 t turmeric 1 t basil salt + pepper + cayenne 3: 1 c chopped fresh tomatoes 1 pepper 1 1/2 c cooked chickpeas 4: 1 T soysauce
sauté; add 2:
boil; simmer 15 min.
10 min.; add 4.
Pea Soup 1: 2 c green splits 6 c water 2: 1 c onions 2 garlic 1 c carrots 1 c celery 3: 4 c chicken broth 2 t soysauce black pepper 1/2 fresh dill some fake sausage, ham, or bacon 1: boil 2 min.; let stand 1 hour. 2: sauté 5 min.; add to peas. Add 3 & bring to boil. Simmer partly-covered 1 1/2 hours. Check occ. and add more liquid if nec.; puree & gently heat. Pesto'd White Beans in the Crock Sauté some fresh garlic in o.o. Fill crock with butter and navy beans--equiv. of 5 cans. Add the garlic and some whole, chopped tomatoes (drain if canned). Whisk together the latter juice, if any, along with: 1 can tomato paste Italian seasoning salt & pepper 2 T + o.o. and/or butter juice 1 lemon '1/3' c pesto Optional ingred.: lemon zest, onion, olives, capers, parsley
Crock Tomato Soup 2 1/2 c tomato juice -- boiling water 1 c red sauce small onion, sliced 1 bay leaf 2 T sugar pepper 1 T vegetable broth granules 1/4 t Italian seasonings (or just basil) some tomato paste Cook 4 + hours;
Split P. Put 2 c split peas in pot along with 8 c water & bring to boil. 1Â˝ c onions 4 celeries 3 carrots 2 bays 2 t basil pinch dried chilies black pepper 1 t orĂŠgano pinch sage Cook 30 + min. Add 4 T tamari.
Italian Lentil Stew Brown 8 small, red-skinn'd potatoes in olive oil (potatoes halved 'crosswise'); remove and set aside. Add:
1½ c onions 2 large garlic Brown about 8 min., stirring often. Add: ¾ c dry lentils 15-oz. can diced tomatoes + liquid 1 bay leaf 1 t orégano 3 c cold water Boil; simmer topless 30 + min. Add potatoes & simmer until softened-30 + min. Add more water if needed. Remove bay & season. 'For best flavor, make this stew a day ahead.' Good Barley Soup Sauté 2 large onions in oil until golden. Add 1 c barley; when onions have brown'd, add 5 c 'broth' or 'soup': cook 45 min. to 1 hour. Let cool a bit, then gradually stir in: 2 c buttermilk 1 t dillweed 1 t salt 2 T butter
Ides of March Soup Sauté: 1 c celery ½ c onions some gingerroot & garlic 2 T o.o. Add: ¼ c peanut butter Add: 10¾ c fake chicken broth equal amount of water 1 c tomato juice ½ t coriander some black pepper Simmer 10 min. Ingredients to Avoid When Making Stock turnips rutabagas cabbage brussels sprouts cauliflower
broccoli beets celery seed dried herbs pepper onion skin artichoke trimmings decaying vegetables 'excessive' amounts of greens
Abbot George's Portuguese Bean Soup '...Goodness with a difference...' 4 c cooked red beans ¼ c red onions 1½ c diced potatoes 1½ t salt 1 t paprika ¼ t cayenne 1 T oil ½ c macaroni 1 c red sauce 5 c water 2 c chopped cabbage 2 T lemon juice To the pot: add, if desired, some fake meat. Simmer until done. Shaker Pease Porridge Soak overnight: 2 c split peas Simmer in 1 quart stock 2 hours. Add: 2 onions or leeks 2 carrots 2 celeries
1 turnip 1 t salt some pepper Cook 30 min., then 'pass through the coarse sieve.' Serve hot with rye bread. 'Everybody Loves Pea Soup' Rinse 2 c split peas. Put in pot with 3½ c water & bring to boil; remove 'scum.' Add: large onion 4 carrots 2 chili peppers 2 T parsley -- dill 1 t thyme ½ bay leaf Simmer 1½ hours. Add: 3 potatoes + some more water if needed + more parsley & dill Cook another hour. Season when done. McMinestrone o.o. garlic onion thyme rosemary hot pepper flakes plum tomatoes + juice whole tomatoes + juice water potatoes carrots zuke salt Swiss chard tiny pasta chick peas pepper lemon juice parsley McMinestrone II Sauté 5 min.: ¼ c o.o.
1 c onion 1 garlic 1 c celery Add; bring to boil & simmer 1 hour: 16-oz. red sauce 1½ c fake beef broth 2-2½ quarts water 1 c cabbage 10-oz. bag frozen peas & carrots 2½ t salt pepper 1½ t rosemary leaves Add; simmer 15 + min.: 1 c macaroni 1 can great northerns 1 can kidneys, not drained Garnish with Parmesan. Potato-Kale Soup Boil; simmer 30 min.: 4 c packed kale 4 c diced potatoes 3 c water 1 c onion 4 garlic Puree in batches; adding at the same time: 1 1/2 c buttermilk 1 T o.o. 1 T butter salt & pepper Heat gently. 'Sends Me Back' Heat: 3 T o.o. Add: 2 sweet onions Sauté until golden--15-20 min. Add: 2 garlic 1/4 lb. 'wild' mushrooms Sauté 5 min. Add: 2 T fresh thyme ('leaves only') Add gradually: 3 c chicken stock Bring to boil. Add: 1 c pearl'd barley
Season. Simmer covered 20-5 min. Let rest 10 min.; fluff. 'Top Billing' Pea Soup Bring to boil: 2 c green splits 6 c water Boil 2 min., then let sit 1 hour. Sauté in o.o. 5 min.: 1 large onion 2 garlic 1 c carrots 1 c celery Add to peas along with: 4 c fake chicken broth 2 t soysauce ½ c fresh dill Bring to boil. Simmer, partially-covered, 1½ hours. Check for scorching and add more water if needed. When done, puree. Variation: add some fake meat. New World Soup Sauté 2 T shallots in some oil for 2 min. Add to the pot along with: 2 c mashed sweet potatoes 2 c pumpkin 8 c fake chicken broth 1 c peanut butter Mix well. Bring almost to boil; simmer 25 + min., stirring occ. Add: 2 t grainy brown mustard salt & pepper bit of nutmeg Heat few more minutes; top with chives.
McTuscan Crock Soup 2 c cooked white beans 1 small onion 1 leek 1 large carrot 1 celery stalk 1 smallish zucchini 1 1/2 c escarole -- green beans 1 c cabbage 2 garlic
1 t thyme -- rosemary -- basil salt & pepper 1 1/2 c canned diced tomatoes, undrained 2 sprigs parsley 1 bay leaf 3 c water Put the above in large, heavy-bottomed pot. Simmer a few hours. Add 2 c cooked shells or elbows, along with a bit of fresh basil, fresh parsley, and garlic. All Saint's Day Stew Put in pot: 2 potatoes 2 carrots 2 onions 2 turnips 2 t soysauce 2 bay leaves 2 t thyme 2 t marjoram 2 t garlic powder Cover with water, bring to boil, and simmer 8 + min. Add: 4 c cooked pinto beans 2 tomatoes Bring to boil. Add: ½ c flour ¾ c water Add: black pepper ½ c peas Simmer a few minutes. Chick Pea-Sweet Potato Stew 1 7 1 2 1 1 1 2 1 1
c dried chick peas c water onion sweet potatoes, peeled carrot celery leek c broccoli pieces T lemon juice T soysauce
1 t coriander ½ t cumin 2 t prepared horseradish dash Tabasco sauce dash cayenne Soak chick peas 'overnight'; to the pot with the rest. Simmer a few hours. Monastery Pea-Potato Soup Peel & halve 1 lb. new potatoes. Put in pot with: 1 c split peas 1 garlic ½ t rosemary salt & pepper ½ c fresh parsley 3 c water Bring to boil. Simmer 45 min., covered. Add more water if nec.; process. Curried Lentil Soup Sauté: 1 T oil 1 carrot 1 onion 1 celery 1 red pepper Add; sauté 30 sec.: 1 T curry p. Add: 1 c lentils 8-oz. tomatoes 1 qt. water salt & pepper Boil; simmer part-covered 45 + min. Purée some or all. Aunt's Soup Slightly brown in pan: 3 T o.o. 3 T flour Add; soften: 1 green pepper 1 celery 1 onion
Into the pot with the following: 2 c fresh tomatoes, or 1 lb. canned 1 c stock 2 c okra 1 c baby lima beans 1 c corn kernels 1 T Worcestershire 2 T (sic) Louisiana hot sauce ¾ t salt ½ t thyme 1 c water Simmer 20 + min. Serve on rice. Potato-Kail Soup Purée some cooked potatoes and an equal amount of cooked kale. Put in pot with some broth or stock, olive oil, salt, & pepper; gently heat. Pea Soup Soak 2 c yellow split peas overnight. Sauté large onion in 3 T o.o. Drain and rinse peas. Add to onions in the pot along with: 8 c water Simmer until peas have disintegrated--1½-2 hours. Purée. Add: 2 bay leaves salt & pepper more water if necessary Simmer 30 min.; remove bays. Add 8 vegetarian dongs (sliced) and 3 T lemon juice. Heat a while longer. Monastery Lentils Sauté: 4 T o.o. 2 large onions 1 carrot Add; sauté 1 min.: ½ t thyme -- marjoram Add: 3 c stock or broth 1 c dry lentils, washed salt ¼ c parsley 1 lb. canned tomatoes Cook 45 min., or until lentils are tender. Add: ¼ c sherry
'To serve,' place 2 T grated cheese (Swiss) in each serving bowl; top with soup. 'This soup is especially delicious served with corn muffins. Fresh or stewed fruit is a just right finish for the meal if the sweet tooth needs pleasing.'
Old-Timey (1970s) Potato Soup In heavy pot, sauté 1 onion and 3 stalks celery (leaves included) in oil. Add and cook until tender: 3 potatoes, peeled and diced 4 c water or stock salt & pepper 1 bay leaf Let cool briefly, then whisk in: 1 c instant dry milk 2 T butter Heat, but do not boil again. Garnish with dill, parsley, or chives. Chick Pea Stew Sauté in 2 T o.o. 2 onions. Add: 1 t coriander 1 t cumin ½ t turmeric Cook 1 min. Add: 4 c cooked chick peas 2 large tomatoes 1 can tomato paste 1 c vegetable broth salt Simmer 30 + min. Add fresh parsley. Grandmother's Split Pea Soup Bring to boil; simmer 30 min.: 2 c split peas 2 quarts water Sauté in oil: large onion 2 large carrots 6 celery stalks 6 cloves garlic ¼ t thyme 1 bay leaf salt & pepper Add to pottage; simmer 30 more min. Add:
4 large potatoes, peeled and chopped 15-oz. tomato sauce 2 T chili sauce Simmer another 30 min., or until potatoes are done. Remove bay leaf; garnish with parsley. Old Farmer's Root Soup Heat in pot: 2 T butter 1 t caraway Add: 8 beets, grated 2 turnips, chopped 1 potato, chopped 2 carrots, sliced 2 c shredded cabbage 2½ quarts stock or water Add: 2 T fresh dill, or 1 t dillweed ½ c cider vinegar 1 T honey 1 c tomato purée ½ c orange juice ¼ t paprika Simmer 45 + min. 'You can' purée if desired. Serve hot. Garnish with dill. email@example.com's Stew Sauté in oil in heavy-bottomed pot: onion peppers celery carrots Add: lima beans barley brown rice tomato sauce soysauce parsley flakes basil paprika oregano salt & pepper Stew.
Simple Pinto Bean Soup Sauté in some oil, onions, garlic; oregano, cumin, salt & pepper. Add some tomatoes, followed by pinto beans. Cover with water and stew. Humble Soup Simmer in heavy-bottomed pot: 1 c brown rice 1 rutabaga 1 sweet potato 1 turnip 1 onion 2 carrots 6 c + water When tubers are tender, add 2 cups kail; season. 'Healing' Soup Boil; simmer 30 + min.: 2 c lentils 6 c water 1 c diced new potatoes small onion 6 garlic 2 T o.o. 1 t cumin 1 t thyme Skim foam. Add: 1 c chopped beet greens or Swiss chard juice & zest of 1 lemon Simmer not too long. Season. November Soup Sauté 6 min.: 2 c onions 1½ T o.o. Add: 3 garlic 1 c pearled barley 1 t sage salt 7 c water Bring to boil; simmer covered 25 min. Add: 1 large russet, cut into ½ -inch cubes
2 c carrots - ½ -inch rounds 2 c water Simmer 10 more min. Add: 6 c kale, chopped 1 c water Simmer 10 more min. Add: 1¼ c kidney beans 2 T lemon juice salt & pepper Heat few more minutes. Monastery Pottage 1½ c lentils, soaked overnight 2 onions 3 celery stalks ½ c parsley 8-oz. tomato sauce 1 T salt ½ t basil water Cook slowly in heavy-bottomed pot or crock. Make a roux out of 4 T flour, 4 T 'butter,' and 4 T broth from the pot; return to pot and let simmer for a while. Sweet Potato Soup Sauté 10 min.: 1 T oil 1 c onions 2 T gingerroot 3 cloves garlic Add: 3 large sweet potatoes, cut into 1-inch cubes 2 c apple juice salt Bring to boil; simmer covered 15 min.; 5 minutes topless. Purée in batches with: 2 c milk some hot sauce to taste Heat gently. Garnish with chives. Lentil Soup (Purpoo Mulligatunny) Soak ¾-cup dry lentils in water overnight; drain. Bring 6 cups water to boil in pot and add lentils. Cook 1 hour, or until soft. Melt 2 T
butter in saucepan. Add: 3 T onions 1 clove garlic ¼ t dried chili peppers 2 t Indian curry powder Sauté for 3 min. over low heat, stirring constantly. Add to lentils. Add: 1 t lemon or lime juice 1 t salt Cook 15 + min. Some or all of the lentils may be puréed in 'electric blender.' Sweet Potato Bisque 1 T oil large red onion 2 celeries 12-oz. mushrooms 4 garlics ^ 4 c water 4 c chopped sweet potatoes 2 carrots 4 T white wine ½ t salt ½ t white pepper Cook until potatoes are tender. Stir in: 3 T parsley 2 T dill Remove from flame. Cool briefly & process. Stir in: 1 c buttermilk Heat briefly. Pumpkin Soup Boil; simmer 30 minutes: 1 small pumpkin, cubed 8 carrots 4 c fake chicken broth Sauté: 4 T butter 1 onion 1 c mushrooms When onions are golden add: 6 tomatoes, skinned After 5 min., process all of the above. Add: 1 t salt
pepper 1 t sugar 4 T cream 2 t 'fresh basil' Heat not too long. Garnish with stuffed green olives. Lima Bean Stew 1 lb. lima beans some soy sausage 1 onion 1 garlic 2 celeries 1 pepper 2 c tomato juice 4 T vinegar 3 T brown sugar 2 t Worcestershire Â˝ t chili powder 1 T yellow mustard Â˝ t salt
The delicate flavor of a raw fresh mushroom always takes me back to a special field on a farm we owned in Oregon. As a boy I'd get up at dawn to harvest the night's crop, if any, and bring back a pailful for breakfast when the luck was good. Walking home with the rising sun warming the back of my neck and the cold dewy grass brushing my ankles, I always sampled a few. Then, as my mother sizzled the caps in plenty of butter, and a wonderful earthy aroma filled the kitchen, I could hardly wait. We had them on thick buttery toast, sometimes with a crunch of crisp bacon to set off their richness, or bubbling in thick cream; and as I savored them I could almost sense a whiff of the cool, loamy night fields. I always urge my students to taste things raw, and to keep tasting as they cook. If you don't understand your materials and how they're changing, cooking is like blundering through the subway with the lights off. This is especially true with vegetables. I wonder how many centuries it took for us to forget and then, only recently, to rediscover how good most of them are when eaten raw. Be attentive, I say...Try everything, be receptive to new methods, give close and renewed attention to long-neglected treasures, and I do believe that you may re-jig your cooking patterns to give more priority to vegetables. To cook them brilliantly is a sure sign of a fine palate.
VEGETABLES Vegetables have family trees that go back to the dawn of history. Even long before the Christian era, the Greeks and Romans were eating peas and spinach. In the early days of our own country, vegetables were
"garden sauce" or just "sass" to go with meat. Beets and carrots sometimes were referred to as "long sauce," while onions and potatoes were "short sauce." A vendor who sold vegetables from door to door was a "sauce man." *
'Your sense of taste and smell are excellent guides to what is good for you...If you eat what you think is good for you even if you don't like it, you are not listening to the wisdom of your body...' -Weil 'Small helpings. No snacking. No seconds. Eat a little bit of everything, because you never know what you may be missing.' -Julia Child
ABOUT RADICCHIO The vegetable radicchio has achieved a remarkable popularity in America during recent years. Virtually unknown five years ago, it is rapidly becoming Americaâ€™s most popular winter salad. Most of you are probably familiar with its slightly bitter, raw taste in a salad, but it is also delicious braised. Radicchio is a winter vegetable used both as a lettuce and a cooked vegetable; it is grown in northern Italy. The two most popular types of radicchio are the radicchio di Verona, with a head from the size of a large Brussels sprout to that of a medium cabbage. The head opens like a flower and its color is a deep alizarine crimson with a white spine along the center of each leaf. Sometimes the flower resembles an open rose and is quite beautiful. The other type is the radicchio de Treviso. It has a leaf about 3 inches long and looks more like a lily than a rose. The color ranges from light to deep alizarine crimson. It is the larger heads of radicchio di Verona that are often used for braising and are a true gastronomic delight.
'Legacy' Pedro Salad brown rice beans--at least two types hot & sweet peppers onions garlic carrots maize broccoli
chives or scallions salt, pepper garlic powder basil olive oil red wine vinegar balsamic vin. Old Hag's Hash 2 large potatoes 1 onion 1 green pepper 1 red 1 c maize 1 t poultry seasoning salt & pepper parsley oil [poultry seasoning: thyme, sage, marjoram, pepper, paprika, garlic p., coriander, rosemary, few grains nutmeg] Aunt's Skillet Dinner SauteÂ´ onions & garlic in peanut oil. Add a yellow and green pepper. Add 2 c corn kernels, 8-oz. mushrooms, 1 'can' chick peas, 1 t oregano, salt, pepper, & some soysauce. Cavolfiore alla Marchigia med. head cauliflower 4 T o.o. 1 onion hot pepper flakes salt 1/3 c white wine vinegar 3 c ch. tomatoes 2 T parsley Cut caulie into florets; halve the larger ones. SauteÂ´ in o.o. over med. flame. Add onions, followed by salt, pepper, and vinegar. Add tomatoes: simmer 30 min. Add parsley. Community College Beets 1: 1 lb. beets
2: 3 T sugar 1 1/2 t cornstarch 3: 3/4 c water 4 T cider vinegar 4: 2 t butter 1/2 t salt 1/8 t white pepper 1: roast, skin, & slice. over beets.
cook until thickened.
Add 4 & pour
Eggplant 'Burgers' Fry 1/4-inch-thich slices of eggplant in o.o. for 3-4 min. each side. Apply salt & pepper. Peperonata 3 ripe bell peppers 1 chili pepper 3 T o.o. small onion 3 garlic 1 large tomato, diced scant 1 t Italian seasoning salt & pepper 1 T wine Strip peppers; stir & fry. Add onion, garlic, then tomato. Add rest. Pan-fry topless; put on lid last 10 min. Serve over pasta, etc. Hick Ratatouille o.o., onion, garlic, eggplant, zucchini, sweet peppers, fresh tomatoes tomato paste, wine vinegar, lemon juice salt, pepper, cayenne, or a bit of fresh chili pepper Italian Peasant's Feast Brown squares of stale bread in skillet. Add olive oil, followed by
strips of sweet peppers. Cook a few minutes, then add fresh tomatoes. Stew until peppers are tender. Season as desired. McCurried Cauliflower Steam large head cauliflower (chopped). add: 1 1 4 1
Place in baking dish, then
can condensed cream of mushroom or celery soup c cheddar cheese T mayonnaise t curry powder
Top with a few T of buttered bread crumbs.
Bake topless 30 min.
McBroccoli Salad Place frozen bag of broccoli cuts in bowl. Apply a generous amount of vinaigrette; toss and let sit for several hours in 'the fridge.' Stir once or twice; serve on greens. McGreek Beans 1:
> 2 T
> 1/2 small onion
> 1 lb. bag frozen green beans, thawed
> 1/2 c
diced canned tomatoes
> 1 garlic
> 4 T broth
> 4 T white wine
Sauté 1 few min. Stir in 2; sauté 7 min. Stir in 3: and simmer until most of the liquid has blown off.
up the heat
McItalian Beans Sauté few min.: 1 lb. frozen green beans, thawed 4 T o.o. Add 4 T Italian vinaigrette & simmer 5-7 min. McGreen Beans 1:
> 3 T o.o.
2: > 1 lb. bag frozen green beans, thawed onions > 1 garlic, crush'd
> 1/4 c
> 1/4 c
> 1/2 t rosemary, lightly crush'd
sauté few min.
Stir in 3.
Sauté few min.
Salt to taste.
More McBeans Sauté a thawed bag of green beans in 4 T oil. Stir in 1 crush'd garlic, 1 T lemon juice, salt, & pepper. Cook another minute. Kwik Ziti and Broccoli Toss hot ziti with some olive oil, salt, and pepper, Parmesan cheese, and steamed broccoli. Throw in some basil if desired. McVeggies Place 2 bags frozen vegetables + 1 can cream of celery soup in crock. 'Throw in' some parsley, salt, and pepper + some seasonings; add some milk and butter if desired...'Happy potlucking!' Scalloped Tomatoes Peel and slice some fresh tomatoes. Mix together bread crumbs, salt, pepper, butter, a bit of Italian seasoning if desired,+ some grated cheese. Layer in casserole: 30 min. @ 375°. 'Tastes Like Summer–That Means Good' Soften: 1 green pepper (large) in 3 T butter Add: 6 med. tomatoes, peeled & cut into wedges 2 c corn 1 t salt 1 T sugar pepper Simmer not too long. To Roast Peppers Halve peppers; roast skin-side up 20 min. @ 400°. Wrap in foil.
Greek Rice and Tomatoes Sauté: 1 T o.o. 2 T oil 1 onion 3 garlic 1/3 c sweet pepper Add: 2 c spinach 4 c chopped fresh tomatoes 2 c rice, uncooked 4 c water ¾ c tomato paste Simmer until done. Spanish Green Beans Heat some o.o.; add some garlic, onions, tomatoes (skinn'd and diced), green beans, hot pepper flakes, salt, pepper, and a splash of white wine vinegar. Cabbage User-Upper Place 4 c chopped cabbage in baking dish and sprinkle over it 2 T sweet pepper + 2 T pimiento; spread on 1 c Yeast Cheez or Pimiento Cheez, then cover with 1½ c med. white sauce, followed by 1 c bread crumbs tossed with 2 T melted butter. Bake 40 min. @ 365°. Hungarian Cauliflower Sauté in olive oil: 1 onion 3 green peppers, cut into strips Add 2 t Hungarian paprika, then add: 14-oz. canned diced tomatoes, drained salt & pepper pinch cayenne Boil together in salted water: 8-oz. med. wide noodles flowerets from 1 head cauliflower When al dente, toss with sauce. Skillet Vegetables & Rice Sauté in oil:
onions & garlic hot & sweet peppers carrots zucchini Raise heat and add a bit of vegetable broth. Add some soysauce + black pepper; add some cooked rice & heat through. Do not add eggs. Melanzane in Padella (Giobbi) Cut a young eggplant into Âź-inch slices ('...with fresh young eggplants salting is not necessary. I don't peel eggplants either. I find the skin holds the eggplant together and I like the taste.') Lightly salt and pepper the slices, then lightly dust with flour, shaking off the excess. Heat oil ('The secret to its success is to use little oil, just enough to cover the bottom of the skillet.') in a medium skillet, then add eggplant slices, not overlapping them. Brown one side, turn, and brown the other side. 'They cook in about three minutes.' 'You will be surprised how tasty this simple recipe is...' Green Bean Vehicle Blanch, refresh, and dry some green beans. Toss gently with some sauteĂŠd onions + grated hard eggs, some celery, green pepper, and some chopped walnuts. Add a white-wine vinegar-o.o. vinaigrette. Giobbi's Swiss Chard Heat some o.o. in skillet; add 2 garlic + 1 onion; cook topless until garlic begins 'to take on color.' Add: 1 lb. Swiss chard 1 c water 1 potato, peeled and cut into 1-in. cubes 'salt to taste' Cover; cook over moderate flame for 45 min. Giobbi's Fave Beet Salad Boil 3 potatoes in their skins. In a separate pan boil 4 beets, inc. a bit of the stem. Potatoes: peel & dice; Beets: 'rub off the skin and slice.' Toss with: 1 onion 1 T chopped fresh mint 4 T o.o. 3 T wine vinegar salt & pepper
Baba 2 'large slender' eggplants 3 garlic ¼ c tahini juice 1 lemon salt 1 T cumin 2 t paprika 1 T cilantro Arugula 'Dip' 2 ½ 3 ½
c c T t
arugula leaves o.o. wine vinegar salt
Process. McSkillet Sauté, adding in order given: 2 T o.o. ¼ c onion ½ c celery ¾ c fresh Italian tomatoes, peeled salt & pepper 1 T fresh basil Add 2 hard-boiled eggs, then turn off flame. Top with grated hard cheese. Vichy Carrots Thinly slice ½-lb. carrots & put in saucepan with ½-cup boiling water, 2 T butter, 1 T sugar, ¼ t salt, and 1 t lemon juice. Cook covered until a glaze has formed; sprinkle with fresh parsley. Green Goat Cook some greens. Drain and add some pimiento, chick peas, and feta cheese...'That's it!' Broccoli Rabe
'It requires a brief dunk in boiling water before sautéing with olive oil, garlic, and red pepper flakes.' August Roast Chop up some zucchini or crookneck squash, red onion, sweet + hot peppers, mushrooms, and garlic; toss with o.o.; season with salt, pepper, chili powder, and Italian seasoning. roast @ 500°. Serve with red sauce, polenta, etc. Green Bean Stew Sauté: 4 T o.o. 3 onions 2 T chili pepper Add: 1½ lbs. green beans ½ c water 2 T dill weed 1 t salt pepper Stew until beans are tender. Add: 3 c fresh tomatoes, peeled Stew 10 + min. Saucepan Carrots Cook 3 med-large carrots in water for 5 min.; drain. Put carrots back in the pan with 2 t butter, ½ t sugar, salt & pepper. Add up to ½ c of the liquid. Cook topless, allowing carrots to sizzle undisturbed. Stir about once a minute. Cauliflower 'Latkes' Cook a large head of cauliflower; mash. Sauté an onion in 2 T o.o. Add 1 t curry powder and ½ t cumin. Combine all of the above, then mix with: salt, pepper 6 T bread crumbs 2 eggs Drop on hot griddle by rounded tablespoon. Flatten slightly & fry until browned.
Roasted Root Toss: 4 carrots, 1-in. slices 4 parsnips, ½-in. slices 2 potatoes, 1-in. dice 2 sweet potatoes, 1-in. dice 4 T o.o. 1 t rosemary salt & pepper Arrange in baking pan 1-layer thick. Roast 35 min. @ 425°. When done, toss with: 2 T butter ¼ c parsley August Sauté: 4 garlick in o.o. After 30 sec., add: 1½ lb. zucchini, cut into ¼-in. slices 1 large tomato ¾ t oregano Cook covered until zucchini softens; season. 'Best Turnip Dish I Ever Tasted' Place in mixing bowl: 4 c mash'd, cooked turnips 2 c soft bread crumbs Add & stir: ½ c 'butter,' melted 2 T sugar 2 t salt pepper 4 eggs Into the casserole it goes: bake 1 hour, 15 min., or until 'set.' Fried Greenies Slice green tomatoes ¾-inch-thick. Dip in egg, then dredge in bread crumbs; season. Fry slowly in oil, carefully browning both sides. Italian Green Beans Sauté 5 min.:
1 T o.o. ½ t garlic 1 onion Add; bring to boil: 14½-oz. can tomatoes 1/8 t oregano 1 bay leaf 1 t salt pepper Add: 1 bag frozen green beans Cook, covered, 1½ hours. ABOUT DANDELIONS We look forward to early spring, when the dandelions appear and our lawn becomes a sea of yellow. We eat the greens raw in salads and cooked—a spring vegetable as popular as any other on our table. Some people think dandelion leaves should not be gathered after the flowers have blossomed, but in a temperate climate you can gather dandelion greens until mid-June, after which the days do become too hot and the sun makes the leaves bitter. Aside from the nutritional value of dandelion greens, the slightly bitter taste is most satisfying. Soak the greens in cold water, then pick them over carefully… Boil dandelion greens about 20 minutes. The cooking time will depend on the size and tenderness of the greens. Drain when tender and let cool. At this point you can serve the greens as a cold vegetable with finely chopped garlic, lemon juice, and olive oil, or you can serve cicoria in padella. BROCCOLETTI
The correct spelling for this marvelous vegetable is broccoletti di rape, that is, if we are willing to accept the spelling of the vegetable by the great Italian cookbook writers Caranacini, Ada Boni, and Artusi, among others. It is often incorrectly called turnip greens (rapa is the name for turnips), and perhaps some of the confusion stems from Artusi’s description of broccoletti di rape, which he identifies with the turnip. Although it is possible that broccoletti di rape as we know it existed in Italy in the early part of the nineteenth century, I doubt very much that it was the same vegetable we know as broccoletti di rape today. I’m certain a great deal of cross-breeding produced the modern broccoletti di rape, with its succulent broccoli-like buds and no turnip bulb. Turnips do not produce broccoli-like buds. We grow both on our property and there is a difference. If you grow your own broccoletti di rape, as we do, you’ll notice
that after the first cutting, new growth appears with smaller buds, called cimi di rape. Some Italians prefer the cimi di rape to the larger buds, but we prefer the larger buds. Artusi describes in his La Scienza in Cucina e L’arte di Mangiar Bene the unpopularity of broccoletti di rape in Italy at the time. This is certainly not true now—in fact, it is by far one of the most popular vegetables in Italy today. His description convinces me that he was talking about turnip greens, not broccoletti di rape. Okrific Sauté 5 min.: 2 T o.o. 1 pepper, cut into strips Add; sauté 1 min.: 4 garlics 1 lb. okra, stems trimmed Add; bring to boil: 1 lb. fresh tomatoes, peeled, or 1 28-oz. can, drained salt & pepper 1 t coriander 4 T water Stew 25 min., or until most of the liquid has been blown off. Add 1 T lemon juice. Serve hot or cold with rice. Cicoria in Padella Heat some olive oil; add some garlic and hot pepper flakes. Add dandelion greens that have been boiled for ±20 min. and refreshed. Season with salt, cover, and cook greens 5-10 min., tossing often. Nile Valley Okra 2 T o.o. 1 sweet pepper, cut into strips ^ 2 garlic 1 lb. okra ^ 1 lb. peeled tomatoes or 1 28-oz. can, drained salt & pepper 1 t coriander 4 T water Bring to boil; simmer 25 + min. Remove lid and burn off most of liquid. Add 1 T lemon juice.
Country Okra o.o. onion garlic oregano maize red wine sweet peppers okra salt & pepper cayenne cumin chopped tomato McOkra 1 pkg. frozen okra 1 large onion 20-oz. can whole tomatoes 3 garlic 8-oz. 'can' tomato sauce Â˝ t coriander 4 T lemon juice o.o. salt, pep. Thaw okra. Soften onion & garlic. Add rest, lemon juice last. 'Serve over rice.' More Okra SautĂŠ: 2 T o.o. 1 garlic Add: 2 onions Add: 10-oz. chopped okra 3 c fresh tomatoes Simmer until okra has softened. Add: 2 c corn kernels salt & pepper cayenne Heat.
Tomatoes on Toast Sauté a bit of garlic in some olive oil. Add some fresh chopped tomatoes, fresh basil, and salt & pepper. Simmer 10 min.; turn up the flame and cook topless to burn off the excess liquid. Serve on hot toast. Insalata Mista d’Estate Heat 2 T o.o. Add: 1 onion 4 c eggplant, cut into 1-inch cubes Cook over high flame until it begins to color. Add: 4 c zucchini, cut into 1-inch cubes Sauté few min. Add: 4 c peeled, chopped ripe tomatoes 2 T fresh basil hot pepper flakes 'to taste' 5 dried black olives, pitted and sliced (opt.) salt 'to taste' Simmer 15 min. Serve hot or at room temperature. Proper Glazed Carrots Bring to boil: 2 lb. carrots 2 c water salt Simmer topless for 10 min. Drain; return some liquid to the saucepan. Add: 2 T honey 3 T brown sugar 3 T oil / butter Cook and stir until liquid has been absorbed into the carrots. No burning allowed; serve hot. Let's Eat Beet Boil 4 beets 25 min.; pare and cube; return to pan with some of the cooking liquid. Make a roux out of 1 T butter & 1 T flour. Add 1 T vinegar, 1 T sugar, & 1 t salt (to roux). Add some beet juice if needed. Add to beets & cook until thickened. Pasta, Kail, and Beans Prepare kail with garlic and hot pepper flakes. Stir in a 'can' of
cannellini beans. Cook until kail is wilted and tender. Cook some pasta in salted water to al dente. Drain & return to pot. Add kail. Toss well. Season with salt & pepper. Serve immediately, 'passing Parmesan cheese at the table if desired.' Buttered Kale Wash some kale and remove all the heavy stems. Cook uncovered in boiling water 25-35 minutes or until tender. Drain and chop. Season with salt, pepper, and butter. Scalloped Kale 3 3 1 1
c cooked kale hard-cooked eggs, chopped c med. white sauce c grated cheese
Mix together kale, eggs, and sauce. Arrange in casserole in alternate layers with the cheese. Bake in hot oven (400°) 15 min. Fried Eggplant Cut a young eggplant into ½-inch slices. Dip each slice in egg, then dredge in 'cracker dust' or fine bread crumbs; season. Fry. Serve hot. Kale and Potatoes I Sauté: 2 T oil 1 c onions Add: 2 garlic 2 T curry powder 1 c chopped tomatoes 1 T tomato paste 1 T brown sugar Add: ¾ lb. potatoes, cubed 2 c water salt & pepper Bring to boil; cook 10 + min., covered. Add: 1 lb. kale, chopped Cook until obviously done. 'Correct seasonings.' Kale and Potatoes II
Boil 1 lb. red potatoes. Brown: 2 T o.o. large onion salt Add: 4 c shredded kale. Stir-fry until kale is limp. Add potatoes & heat through. Haricots Verts 'Avoid doing exotic things to these choice morsels. Simply boil or steam them and serve with butter. If you can avoid salt, do so, as the delicate flavor of these beans will be more readily savored.' There is a lot of controversy about cooking beans. It’s very much a matter of taste preference. While they used to be cooked until they were thoroughly limp and soft (some people still like them that way), nowadays there is an equally unfortunate tendency to go to the other extreme and barely blanch them, so they still taste quite raw. Personally, I like green beans cooked until the raw taste disappears but they still retain a fresh taste and a crispness to the bite. The trick is to keep the cooking water boiling rapidly while adding the beans. My friend Julia Child owns an esoteric piece of equipment called a buffalo iron which is heated until fiery hot and plunged into the water to keep it boiling furiously and cook the beans faster. While it might be fun to have, I’ve always managed to get along without one. Blessed Parsnips Slice parsnips ¼-inch-thick. Boil until tender. Put in shallow casserole and cover with ‘buttered bread crumbs tinged with Italian seasoning.’ Place under the broiler for a few minutes. Beet Affair Roast, cool, peel, and chop 8 beets. Toss with: 3 T oil -- red wine vinegar 2 T horseradish 1 t Dijon mustard -- brown sugar ¼ c fresh herbs (dill, parsley, and the like) Serve warm or cold. Tuber Roast sweet potatoes
rutabagas parsnips turnips garlic olive oil salt thyme Toss. Roast 1 hour, stirring thrice. Roasted Parsnips Roast 30 min. @ 400°: 4 parsnips, cut into 3x1-inch sticks 1 T oil salt & pepper Toss with: 1 T sesame oil 1½ T honey Top with 2 T sesame seeds. Roast another 10 minutes. Tuscan Skillet Briefly cook some shells or tubes; drain & refresh. Steam some cubed potatoes in skillet until almost tender. Add pasta, some tart leafy greens, and some of the pasta water. Season; add some red sauce. Let simmer in skillet. Root Stew Sauté 5 min.: 2 T o.o. 2 large onions Add: 2 cloves garlic After 15 seconds, Add: 1 lb. turnips -- potatoes 2 carrots 1 c water 1 t paprika ½ t cumin salt & pepper cash cayenne Bring to boil, then reduce heat, cover, and simmer for 35 + min., occ. stirring. Cook topless for a while, then stir in some fresh parsley.
French Parsnips Dip slices of parsnip in melted butter, then dredge flour. Fry in butter. When lightly-browned, sprinkle with salt, pepper, and a bit of sugar. Ratatouille Plus Spoon leftover ratatouille into ramekins; top with a poached egg & cover with shredded GruyerĂ¨. Broil just long enough to melt cheese.
To Scorch Pumpkin Scoop out flesh from baked pumpkin; mash or process. Cook in pan uncovered until all liquid has burned off and when it has just begun to darken or scorch. Right now our corn may not be quite as high as an elephant's eye, but it's giving the cows a run for their money. Tall and lush, its billowing leaves rustle in the breeze, hassling you to harvest the fat, gift-wrapped cobs. I find it rather a-maizing (sorry, couldn't help myself) that corn is technically not a vegetable, but a grass (in much the same way that the whale is not a fish, but an insect). When Columbus reached Cuba in 1492, the native Indians greeted him with ears of corn, which he claimed were "most tasty whether boiled, roasted or ground into flour". Some believe that Columbus introduced corn to Europe, where the variety of maize grown was largely fed to livestock. To this day, many older Europeans still see it as something fit only for cattle. This prejudice is rather surprising, because sweeter maize varieties (what we call sweetcorn) have an almost addictive succulence and tenderness that make them perfect summer eating. As for the notion of turning them into fuel for cars, or cheap sugar for fizzy drinks, it's just too depressing for words. In the old days, before such horrors, and even before the ubiquitous and iniquitous sandwich filling of tuna with sweetcorn and mayo, most of us enjoyed our first full-on introduction to sweetcorn as corn on the cob, that golden, butter-drenched, pomposity-seeking missile and scourge of formality everywhere. (It's hard to take yourself, or anyone, too seriously when you have a huge yellow phallus in your hands and melted butter on your chin.) Taste-wise, a fresh cob, boiled for five to 15 minutes (depending on how recently it was picked), and smeared with lots of butter and a grind or two of pepper, is still hard to improve on. But if you fancy a change, seasoned butters work well, too. Into some slightly softened
butter, work a squeeze of lime juice, black pepper and chopped coriander, or chopped garlic, thyme and basil, or, for a spicier treat, chopped garlic, chili flakes and cumin. Incidentally, want to know why bad jokes are "corny"? Because in the US they used to "liven up" the corn seed catalogues with amusing (not) cartoons and anecdotes. It's a similar etymology, I suppose, to the phrase, "I literally pea-ed myself laughing." Sweetcorn fritters Good with a green salad, or a lovely brunch with eggs and bacon. Mini ones are great with a cold beer. Makes 12 big ones or 24 canapé-sized fritters. 180g fresh sweetcorn kernels (from 2 or so small cobs) 75g coarse polenta 20g plain flour ½ tsp bicarbonate of soda 1 tsp curry powder ½ tsp salt A few grinds black pepper 1 tbsp lovage or coriander, chopped 120ml buttermilk (or milk mixed with a squeeze of lemon juice) 20g unsalted butter, melted ...#8805; 1 small egg, lightly beaten 2 spring onions, finely chopped Groundnut oil, for frying Stand each cob on its end on a board, and cut downwards with a sharp knife, as close to the core as you can, cutting off the kernels. Sift together the polenta, flour, bicarb, curry powder, salt and pepper. Whisk in the lovage or coriander. Make a well, add the buttermilk, butter and egg, stir, then add the corn and onions. Heat 1cm of oil in a heavy frying pan over a medium-high heat and fry spoonfuls of batter (soup spoons for big fritters, heaped teaspoons for canapé-sized), spaced well apart, until bubbles appear on the surface; about three minutes. Turn, cook on the other side for another three minutes, and keep warm while you cook the rest.
Daily Random Recipe INGREDIENTS: 1 cup dried chickpeas, picked over, washed and drained 1 medium onion, peeled and chopped 1 medium boiling potato, peeled and cut into 1/2 inch / 2.5 centimeters dice 1 good sized potato, peeled and cut into 1/2 inch / 2.5 centimeters dice 2 cups cabbage, cut into 1/2 inch / 2.5 centimeters squares 3/4 cup chopped fresh dill, firmly packed 2 teaspoons tomato paste 2 teaspoons salt, or to taste Freshly ground black pepper METHOD: Soak the chickpeas in 4 cups of water for 12 hours. Drain and rinse thoroughly. Put the chickpeas, onion and 4 cups water into a 3 1/2 liters (3 1/2 quart) pot and bring to a boil. Cover partially, turn heat to low and simmer gently for 1 hour. Add the potato, tomato, cabbage, dill, tomato paste, salt and 1/2 cup water. Bring to a boil. Cover, turn the heat very low and simmer 1 1/2 hours. Add the black pepper and mix. 5/30/2008
101 Cookbooks / July 10, 2008 Lively Up Yourself Lentil Soup Recipe I've found that French green lentils and black beluga lentils hold their shape nicely - they don't go to mush in the pot. I sometimes used fire-roasted organic crushed tomatoes, they lend a lovely deep smoky flavor to whatever you use them in. If you come across them, give them a try in this soup. If not, regular crushed tomatoes are just fine. Can't find Greek yogurt, no problem - just use whole plain yogurt. Vegans can skip the yogurt entirely and finish the soup with a generous drizzle of good olive oil instead. And just a reminder, this makes a nice big pot of soup, so use a large pot - I eat the leftovers all week. 2 cups black beluga lentils (or green French lentils), picked over and rinsed 1 tablespoon extra virgin olive oil 1 large onion, chopped 1 teaspoon fine-grain sea salt 1 28-ounce can crushed tomatoes 2 cups water 3 cups of a big leafy green (chard, kale, etc), rinsed well, deveined, finely chopped Saffron Yogurt a pinch of saffron (30-40 threads) 1 tablespoon boiling water two pinches of salt 1/2 cup 2% Greek Yogurt
Bring 6 cups of water to a boil in a large saucepan, add the lentils, and cook for about 20 minutes, or until tender. Drain and set aside. While the lentils are cooking, make the saffron yogurt by combining the saffron threads and boiling water in a tiny cup. Let the saffron steep for a few minutes. Now stir the saffron along with the liquid into the yogurt. Mix in the salt and set aside. Meanwhile, heat the oil in a heavy soup pot over medium heat, then add the onion and salt and saute until tender, a couple minutes. Stir in the tomatoes, lentils, and water and continue cooking for a few more minutes, letting the soup come back up to a simmer. Stir in the chopped greens, and wait another minute. Taste and adjust the seasoning if need be. Ladle into bowls, and serve with a dollop of the saffron yogurt. Serves 6 to 8. Variations: -
You can serve it with a poached egg on top, or crunchy, fried shallots, with a drizzle of chive infused cream, or with chunks of tiny pan-fried butternut squash cubes.
- Make a thicker version by using just a bit of water, and then spoon it over an omelette in the morning. - Have some cooked farro or wheat berries around? Toss some in. Millet might be good too. - You can finish the soup by adding your favorite spices or spice blends. Smoked paprika, crushed chiles, toasted cumin, would all work nicely.
Details - July 1993 Natalie Merchant's Veggie Picnic by Natalie Merchant If I were going on a vegetarian picnic - which is the only type of picnic I'd go on - I'd bring real plates in a little wicker basket. Nothing disposable, please. Middle Eastern food is great for picnics - it's so portable - so I make hummus, babe ghanouj, a good grain salad, whole-wheat pita bread with sesame seeds, and a fruit salad. And lemonade. I use cookbooks like the Moosewood Cookbook as a guide, but I tend to improvise and go by taste. I always cook for twenty people because I'm Italian. It's genetic: You have to force that third helping on everyone. The following recipes will serve six. HUMMUS You'll need: 2 cups garbanzo beans (a.k.a. chick-peas) 3 to 4 cloves of garlic, minced about 1 teaspoon salt juice from a whole lemon 他 cup tahini dash of pepper When I make hummus, I use garbanzo beans that I've soaked and boiled
myself. I don't like using canned anything, and it's much fresher tasting. The trick I've learned over all the years of cooking with tahini is that it will separate and it will be impossible to stir without spilling it all over, so I do it in the sink and wear an apron because it's going to splatter. Since my father bought me a food processor a couple of years ago, I dump the whole can of tahini in the food processor and mix it up; then it's pliable. I usually soak two cups of beans overnight in four cups of water that's the rule with grains and beans: one solid to two liquid. Then boil them for about an hour the next day, and when they've cooled off just throw 'em in the blender with the other ingredients. Hummus to me is about texture. If it's too thick I just add water and olive oil. If it's thin I dump in more tahini. If it sticks to the roof of your mouth, put more garbanzos in.
BABA GHANOUJ People think it’s very complicated, but it’s not. You’ll need: 2 medium-size eggplants ½ to ¾ cup tahini (to taste) 3 cloves garlic, minced 2 teaspoons olive oil juice from a whole lemon 1 teaspoon salt dash of pepper Some recipes call for for twenty minutes to scoop out the insides ingredients and…there
you to blacken the eggplant, but I just bake it half an hour at 350 degrees. When it’s cool, and put it in the blender with the other it is.
GRAIN SALAD I like to make my grain salads with short-grain brown rice and corn, red peppers, carrots, parsley, and either beans or pineapple and raisins. (Just follow the directions on the rice box for the amount you want, then add about ½ cup of chopped vegetables and ¼ cup of fruit if you want it sweet. FRUIT SALAD You get extra hungry when you’re outside, so fruit salad is great. Adjust the amount for however many people you have to feed and combine sliced bananas and cantaloupe with orange sections plus whatever fruits are in season. Top with about a teaspoon of grated ginger, the juice of one lemon, and nutmeg - just a little bit, not too much! Parsleyed Green Soybeans Boil 1 c water. Add 2 c fresh (or 1 10-oz. pkg. frozen) green soybeans, and a little salt. Simmer for 10 min., covered. Drain; toss with some fresh parsley and black pepper. August Skillet
Sauté in olive oil some onions + hot & sweet peppers. Add some tomatoes and okra. Add some maize, salt & pepper, cayenne, coriander, thyme, oregano, and basil: stir-fry until done. Aunt's Pilaf Stir-fry for 6 min.: 1 T oil 1 onion 1 red pepper 8-oz. mushrooms 4 garlic Stir in: 1½ t curry powder After 1 min., stir in: 4 c broth ½ c barley ¼ c wild rice ¼ lentils salt & pepper Bring to simmer, then cover. Cook until all liquid has been absorbed; stir once or twice. Lentil Soup 2 onions 2 celery stalks 4 carrots 2 parsnips 1½ c dry lentils 1 t thyme 8 c broth salt & pepper garlic Put in heavy-bottomed pot. Simmer until done. Green Bean Stew Soften: 1 garlic 1 onion pinch cumin ½ t salt 2 T o.o. Add: 1 lb. green beans
Add: 2 large tomatoes, peeled 1 T dill 1 T parsley Cook covered until beans are tender.
Avocado Butter Peel & chunk an avocado. Toss with some lemon juice. Add: 1 T o.o. 1 t salt cumin to taste pinch cayenne Process: 'Use this as you would ordinary butter.' Chill. Barley Salad Cook 45 min.- 1 hr. 3 c water 1 c barley ½ t dillweed Sauté: 2 t oil green pepper 3 celery stalks some mushrooms 'green' onions Add: ½ c cooked peas Add: 2 T white miso 3 T rice vinegar 4 T water Add barley & toss. 'Let flavors meld before serving.' Green Mayonnaise Dressing To one recipe tofu mayonnaise, blend in: 1½ T each parsley, chives, tarragon, & chervil Stir in some capers, and a small sour pickle, finely chopped. Vegan Ice Kreeme Heat gently until boiling point is reached:
3½ c rich vanilla soymilk 2 T sugar 4 T marg. 4-oz. chocolate, chopped Add: 1 T cornstarch ¼ c vanilla soymilk Cook & stir; return to a slow-boil. Add: ¾ c candied cherries 1/3 c 'whole mixed peel' ½ c golden raisins 4 T rum or brandy 1/3 c flaked almonds Cool: to the ice-cream maker.
Vegan Cream Blend to a paste: 1 T cornstarch 1/3 c soymilk Boil; pour over the above: 1/3 c soymilk piece of vanilla bean Stir & cook until thickened; allow to cool. Cream: 7 T marg. Slowly add starch mixture; remove vanilla bean. Gradually beat in: 1 T confec. sugar Add, if desired, a dash of brandy, rum, or orange flower water.
Fava Spread 19-oz. canned fava beans ¼ c tahini 1 T lemon juice 1 t garlic p. 1 T o.o. ¼ c water Process. Dong's Bok Choy ½ lb. bok choy small carrot ½ t tarragon 1 t soysauce ¾ t oil 2½ T water Sauté 8-10 min. Tempeh Patties 8-oz. finely-chopped tempeh 1/3 c onions 2 garlic 1 c grated carrot 2 eggs ¼ c milk ¾ c toasted wheat germ ½ c cooked brown rice ¼ t dillweed -- basil -- salt pepper Form into patties & fry. Authentic Baba Prick 2 lbs. eggplant; broil 20 min., turning three times. Cool; scrape out flesh. Mash with: ¼ c tahini -- lemon juice 1 garlic, crush'd ¼ c onion salt & pepper Chill. Before 'serving,' sprinkle with some olive oil and fresh parsley.
Tempeh Spread Steam ½ lb. tempeh in steamer basket for 15 min. over 1-inch of water; cool. Crumble and mix with: 2 celery stalks + leaves 3 green onions 1 small carrot ½ green pepper 3 hard eggs ¼ c mayonnaise 1 T soysauce 2 t Dijon mustard 1 t celery seed salt Chill. Proper Vegan Pudding Bring slowly to boil: 1 T lime juice 1 c apple juice concentrate 1½ c diced fresh 'straw' berries Add; cook 3 + min.: 2 T cornstarch 2 T water * * * Process: 1 pkg. Mori-Nu 'lite' tofu Add & process: 1 banana 1 T lemon juice 1 c evaporated cane juice * * * Heat in saucepan: 2/3 c brown rice syrup Whisk into ½ c cocoa. Add tofu mixture + 1 T vanilla. Pour into 2quart baking dish. Top with berry mixture; under that, arrange a layer of sliced kiwis. Bake 30 min. topless; cool, then chill. Jebrodne Eatschoche met Päpaschoote Lightly-brown in oil some sliced potatoes. Add some green peppers, salt, pepper, and some fresh tomato wedges. Cook covered until done, stirring occ. Top with dill. Vanilla Pud
Heat 4 ½ 2 4 2 Cook
& c c T T T 1
stir to boiling: vanilla soymilk honey maple syrup arrowroot tapioca min. Cool, then chill.
Millet Stew Pan-toast 1 c millet ± 5 min. Put in heavy-bottomed pot, or in a crock, with: 4 c water 2 onions, cut into wedges 2 large potatoes, cut into chunks 2 carrots, big slices 1 c celery ½ lb. mushrooms 2 bay leaves ½ t basil -- thyme salt 'Classy' Lima Beans 1/3 c onion ½ t garlic 1 t marg. ^ 1 c Pimiento or Yeast or Not-Zarella Cheez ^ 4 c cooked lima beans 1 t soysauce ½ t salt ¼ t cayenne To the casserole: top with bread crumbs; dot with marg. Bake 30 min. Seneca Succotash Sauté: 1 onion ½ c peppers 1½ t garlic ¼ t red pepper flakes 1 T marg.
Add: 3 c corn kernels 3 c green lima beans ¾ t salt some fake bacon bits Cook, but not too long. Sloppy Tempeh Sauté in a bit of oil: ½ c onion Add: 1 t oil 1 pkg. tempeh, crumbled When tempeh has browned, add: 1/3 c celery -- sweet peppers -- catsup ¼ c water 1 T Worcestershire salt & hot sauce Cook covered 10-15 min. Serve on 'buns.' Cornbread ½ c ¾ c ¾ c 4 T 5 t ½ t 1/3 ½ c ½ c
w.w.f. white flour cornmeal sugar baking p. salt c + 2 T 'baby food applesauce' soymilk water
Wet > dry: stir well. Into the 8x11 Pyrex. Bake 30 min. @ 375°. 'Serve with spicy beans, or warm with maple syrup.' More Cornbread ¾ 1 4 ¾ 4 2 ¾
c c t t T T c
cornmeal w.w.f. bak. p. salt molasses applesauce soymilk
3 t egg replacer in 4 T water Wet > dry: 9-inch baking dish. Bake @ 350° until 'golden.' Versatile Chili Mix: 1 can tomato paste 1/3 c red wine 2 T Dijon mustard 2 T (sic) soysauce 1 T basil 2½ t oregano 4 garlic Stir in: 1½ lbs. firm tofu, crumbled Set aside. Simmer 5 min.: 2 28-oz. cans plum tomatoes with juice, chopped 2½ T chili powder Sauté: 1 T o.o. 2 small onions Add tofu mixture; add that to stewing tomatoes. Add: 2 c cooked black beans 1½ c chick peas ½ c parsley Heat not too long. Serve in 'buns' or over quinoa. Almond Butter Cookies Process: 3 T chopped figs 3/4 c almond butter 2/3 c peanut butter 1 c sugar 4 T ground almonds 4 T maple syrup 1 c soymilk 1 t vanilla Stir in: 1 c amaranth flour 1 c white flour 1 t soda ½ t baking p. ½ t salt 'Decorate' each cookie with its own almond. 20 min. @ 350°.
A Frosting 4-oz. firm tofu ½ c brown sugar 4 T almond butter 2 T maple syrup ½ T peanut butter ½ t vanilla Blend until creamy. Chill 1 + hour. Serve on cake, muffins, fruits, etc. Cashew Kreeme Process: ½ c raw cashews 6 T soymilk Steppie's Gooda Cheeze Boil; cook 15 min.: 1¾ water ½ c chopped carrots Stir in; reboil: 5 T agar flakes Simmer 5 min.; put in blender. Add: ½ c cashew pieces 4 T nutritional yeast 3 T tahini 3 T lemon juice 1 T Dijon mustard 2 t onion granules 1 t salt ½ t garlic granules ½ t mustard powder ¼ t turmeric ¼ t paprika ¼ t cumin Process. Pour into bowl & chill overnight. Turn out and slice. Great Holiday Cookies! 3 c w.w.p.f. 1½ c rolled oats ½ t salt ¾ c chopped almonds 4 T maple syrup
4 5 2 5
T T t T
brown rice syrup oil vanilla water Bake 20 min.
Yogi's Fave Apple Crisp 1 heaping T kuzu 1/3 c water 2/3 c apple juice 2 t lemon juice Heat and stir in saucepan until thickened. Add: ½ t vanilla Toss with: 10 Jonothons, Granny Smiths, or Romes ½ c raisins Place in baking dish & set aside. Heat: 2 T oil 4 T syrup Combine with: ½ c barley flour 1½ c rolled oats ½ c sunflower seeds 2 T walnuts 1/8 t salt ½ t cinn. Spread over apples, etc. Bake 40 + min.
Lentil Stew Cook 2 c dried lentils. Sauté until translucent: 2 large onions
3 T o.o. Add: 5 med.-large tomatoes salt 1½ t marjoram -- savory When tomatoes are 'stewy,' add the drained lentils. Stew 15 min. 'Goes exceptionally well with cauliflower, rice, or quinoa.' Millet Chili Cook: ½ c millet ¾ c water salt Sauté: 1 T o.o. small onion 1 t cumin 1 t oregano ½ t garlic 'salt' ¼ t chili powder Add: 1 c cooked pinto beans 1/3 c water 1 T tomato paste Add millet. Bring to boil. Simmer topless 5 min. Indira's Feast Sauté 3 min.: 2 T oil 2 garlic ½-inch piece gingerroot Stir in: 1 t cumin 1 t turmeric 1 t curry p. ½ t coriander pinch chili powder salt Stir in: 2 tomatoes 1 large carrot 1 red pepper 2/3 c peas 4 T water Bring to boil; simmer 5 min. Add:
1 c cooked rice Heat through. Pepper'd Cornbread Sauté a bit of hot & sweet peppers in oil. Set aside. 1 c soymilk 2 T lemon juice 4 T o.o. Add: 1 c 1 c 1 t 1 t 1 t Add: ¾ c Bake.
w.w.p.f. cornmeal bak. p. soda salt corn kernels + sautéed peppers
Minestra di Pisella Wilt 2 onions in 2 T o.o. Add 2 garlics. Add: 1 c split peas 6 c water ½ c carrots 1 celery stalk 1 bay leaf salt & pepper Boil gently 2 hours, stirring not entirely infrequently. When done, spoon over a bed of rice. Sour Kreem 10.5-oz. tofu 1 T lemon juice 1 T brown rice vinegar 1 t brown rice syrup ½ t cider vinegar ½ t salt 2 T mild oil Process. Whipped Kreem firm tofu
mild oil maple syrup vanilla salt Process. Chill. Panzanella Put in bowl: cubes of stale bread fresh tomatoes red onion cucumber green olives fresh basil Sprinkle with salt & pepper and a bit of dried oregano; sprinkle on some red wine vinegar. Add some olive oil and toss; set aside for 30 minutes. Serve 'immediately.' Fava Bean Salad Blanch 3 sliced carrots. Place in bowl with: 2 c cooked fava beans 1 c cooked orzo or stelle 4 T chives Add: 3 T red wine vinegar 2 T o.o. 1 t basil (1 T fresh) ½ t mustard flour Marinate 2 + hours. Internationalist Quinoa Salad 2 c cooked quinoa ^ 1 c cooked chick peas 1/3 c pine nuts 5 scallions 12 olives, sliced ½ c cilantro ½ c parsley ^ 1/3 c lemon juice 2 t lemon zest 3 T o.o. 3 garlics, pressed ¼ t cayenne Marinate 3 hours.
Multicultural 5-Bean Salad 1 1 1 1 1
'can' kidney beans 'can' navy beans 'can' black beans 'can' pinto beans 'can' chick peas ^ 1 cucumber 10 radishes 2 celery stalks bunch scallions 1 T parsley ½ t oregano ½ t thyme some fresh basil ^ 1/3 c brown rice vinegar ½ c o.o. ¼ c barley malt 1/3 c soysauce Gifu Rice oil sweet peppers carrots celery mushrooms 'scallions' garlic brown rice soysauce white pepper extra-firm tofu, cubed frozen baby peas cauliflower
Stir & fry.
Bean & Penne Cook some penne al dente. Sauté in o.o.: onion garlic strips of red and green peppers Add: cooked beans
tomatoes Italian seasoning salt & pepper 0.0. Heat through. Spoon over pasta. Versatile Tempeh Sauté: 2 T o.o. 1 onion 3 garlic Add: 14-oz. can chopped tomatoes, drained 2 T molasses, maple syrup, or honey 2 T cider or brown rice vinegar 2 T tamari 1 t paprika 1 t cumin 8-oz. steamed tempeh, steamed & cut into strips Simmer part-covered until sauce thickens---15-20 min. Serve over noodles or rice. Tempeh Sausage Cut 8-oz. tempeh into fours; steam, cool, then grate. Mix with: 1 garlic 2 T water 1 T oil 2 T shoyu 2 T oat flour Add: ½ t sage ¼ t marjoram ¼ t thyme ¼ t paprika pinch cayenne ½ t fennel seed black pepper Mix well and form into small patties. Dredge in cornmeal & fry in oil. Penne & Faux Cheese Process, then chill 8 + hours: 2 c cooked white beans ½ c pimiento pieces 7 T nutritional yeast
3 T lemon juice 3 T tahini or cashew butter ½ t yellow mustard ½ t salt ¼ t garlic powder ¼ t onion powder Slowly sauté 2 large onions in olive oil until golden. Add and sauté 1 minute: 1 t garlic Add previously-made sauce. Also add: 28-oz. can diced tomatoes + juice Add: 2 T nutritional yeast salt & pepper 1/8 t cayenne Simmer 15 + min., stirring not infrequently. Stir in 12-oz. hot penne or kin. Serve hot; serve leftovers cold. Thick White Sauce 1½ c milke 4 T nutritional yeast 4 T flour (any kind) 2 T tahini 2 T kuzu, cornstarch, or arrowroot 2 T lemon juice (fresh) 1 t onion powder ¾ t salt ¼ t garlic powder Process. Cook & stir until thickened. 'Serve' hot. Variations: paprika, chili pepper -- reduce salt; add some light miso + a bit of liquid smoke. Eggplant Affair Halve 2 large eggplants; roast and remove skins. Heat 2 garlics in olive oil. Add eggplant flesh & cook 5 min. Add 2 prepared tomatoes, 1 T balsamic vinegar, salt, and pepper. After 2 min., add 2 T fresh lime juice, & 2 T fresh basil. Remove from heat; chill. Vegan Pesto 1 ½ 1 ½
c fresh parsley c toasted almonds garlic c o.o.
2 T lemon juice salt & pepper Process. Toss with pasta. Curried Chick Peas Sauté 1 onion and 1 red pepper in some olive oil. Push sauté to the side of the skillet and pour into the center 2 T curry powder dissolved in 2 T olive oil. Heat a few more minutes, then add 4 c cooked chick peas. Cook for 3 min., then add some of the cooking broth if needed. Add salt to taste. 'Serve on top of fluffed-up rice.' Polunin's Tabboueh Place ½ c bulgur in a sieve; cover with boiling water. After 20 min., press and drain. Toss with: 1 - 2 c parsley 4 - 5 scallions few sprigs fresh mint 1 garlic 1 T o.o. juice 1 lemon 2 - 3 fresh tomatoes, diced salt & pepper Risi e Bisi Sauté: 2 T o.o. 1 onion ½ t rosemary Add: ½ lb. mushrooms 3 garlic ½ t salt pepper Add 7 c 'stock'; boil. Add: 1 c white rice Bring to boil. Simmer topless 15 min., stirring occ. When rice is tender, add: 2 c peas 2 t fresh oregano Heat through. Chili'd Tofu
Sauté 1 onion, 1 garlic, and 1 carrot in some oil. Add: 2 c crumbled firm tofu Stir-fry for a while, then combine with in a pot: 3 c cooked pinto beans 2 c tomatoes 4 T catsup 1½ c corn kernels 1 T paprika 1 t cumin 1 t chili powder ½ t salt some hominy Simmer 1 hour. Jewel's Cookie 2 c barley flour ½ t soda ¼ t salt * 6 T oil ¾ c apple juice concentrate * berry preserves Wet > dry: chill 1 + hour. Form into balls; make holes with thumb; fill with jam. 15 min. @ 350°. One-Pot Chili 2 c red lentils 2 quarts vegetable broth 2 c onion 1-lb. canned diced tomatoes ¼ c tomato paste 2 T garlic 2 T balsamic vinegar 2 T lime juice 1 T cumin 1 T chili powder 1 t paprika ½ t thyme salt & pepper pinch red pepper flakes dash cayenne To the pot: boil, then simmer 35 min.
Cashew Milk ½ c cashews 1 c water 1 T maple syrup Process at high speed. Slowly add 1 c more water: blend for 2 min. Optionally strain. Peanut Moose 12-oz. tofu ½ c maple syrup ½ c cocoa 1½ t vanilla 1/3 c peanut butter pinch salt 2 T vanilla soymilk Process. Drizzle in soymilk last. Chill. Chili Bean Elbows Sauté: 1 T o.o. 1½ c onion 1 green pepper ½ c celery Add: 1 t chili powder 1 t cumin 1 t basil Set aside. Cook 2 c elbows or shells. Add: 1 lb. canned tomatoes 1 can kidney beans 4 T Braggs Add the sauté and mix well. Messy Murphys Lightly brown: 1 T o.o. 1 onion 8-oz. tempeh 2 T soysauce
Add: ½ c catsup 1 t mustard 1 t cider vinegar 1¼ t sugar Mix well and simmer topless for 10 min., oft-stirring. Serve on 'buns.' Tofu Topping 1 pkg. firm silken tofu 4 T syrup 2 T lemon juice ¼ t vanilla 1/8 t salt 1/8 t almond extract 'soymilk as added' Process, drizzling in milke 1 t at a time. Fuzhou Dressing 1 3 1 1 1 1 2
c T T T T T T
tofu lemon juice Dijon mustard white miso sake honey poppyseed
Blend; stir in poppyseed. Use on mixed greens. Keeps 1 week. Haryanen Hummus 1 c sesame seeds 2 t garlic ½ t salt 1 t sumac powder 4 T o.o. 2 c chick-peas juice 3 lemons 3 T minced shallots Grind sesame seeds into a powder. Process with rest sans shallots; stir the latter in. McTempeh
Sauté in some oil: 10-oz. pkg. tempeh, cubed 2 'stalks' broccoli, chopped 1 small onion When tempeh is lightly-browned, add 2 t tamari or soysauce. Vegetable Cakes Cook & mash a sweet potato. Sauté slowly in oil: ½ c celery -- carrots -- onion -- tomato Add: ½ c peas 1½ t fresh basil ½ t cumin ¼ t turmeric pinch red pepper flakes Whisk; add to the above: 1 t egg replacer 1 T potato flour Add: ½ c dried bread crumbs the sweet potatoes Form into patties. Sauté or bake. Serve with a red sauce. Vegan 'Gravy' Process: 1½ c stock ½ c nutritional yeast ¼ c tahini Process in: ¼ c onion 1 garlic 3 T tamari ½ t garlic powder ½ t basil ½ t oregano ½ t salt Cook in the double boiler. Tempeh Chili Brown:
tempeh In separate pan, sautĂŠ: onion Add tempeh along with the following: garlic carrots celery rolled oats tomato paste chili powder cumin cayenne salt tiny pinch of cinnamon if desired Add greens if desired. Yeast Cheez 1/2 c nutritional yeast - flour 1 t salt 1/2 t garlic powder 2 c water 1 T marg. 1/2 t yellow mustard Whist water into 1. Cook over med. flame until mixture thickens. Whisk in 3. Chill; keeps 5 days. Pimiento Cheez 1:
> 4 T agar
2: > 3/4 c 1/2 t oil 3:
> 1 c
water > 4 T pimiento
> 1 t salt
> 1 t onion p.
> 2 T lemon juice
1: soak 5 min., then boil gently until clear. 2: process until very smooth. Add 1 & process 30 sec. Add 3; process '1' sec. Pour into mold and chill. Pizza Cheez 1:
> 1/2 c
> 4 T cornstarch
> 1 t salt
> 2 c
> 1 T oil
> 1 t prepared mustard
1: whisk in saucepan. Add 2: cook & whisk until mixture thickens. Cook 30 more sec. & remove from flame. Whip in 3. Add more water if nec. Cheez Sauce Heat 1 T oil. Slowly add ½ cup flour, blending with whisk. Slowly add 3 cups water, whisking. Add: 1½ t salt 1/8 t cayenne 3 c Yeast or Pimiento Cheez Variation: use fake chicken or beef broth instead of water. Cheez Sauce II Melt 1 T marg. Stir in 2 T flour. Slowly whisk in 1½ cups cashew milk. When sauce is smooth and boiling, reduce heat and add: 1 c Yeast or Pimiento cheez ½ t salt 1/8 t paprika dash cayenne ½ t dry mustard Variation: make 'milk' with fake chicken broth. Cheez Sauce III 1 c 2/3 2 T 2 T ¼ t
Tofu Sour Kreem c Yeast Cheez or Pimiento Cheez onion lemon juice salt
Combine everything well. Use over broccoli, pasta, etc. Thicket Jelly Cook some crabapples until soft; strain through jelly bag. For every 2 c juice, add ½ c sugar. Cook to jelly stage (224°), stirring constantly. Put in glasses.
'Artemis Forgot the Goat Cheese!' Cook 1 lb. lentils. Drain thoroughly & add: 1 c Greek olives 4 T drained capers ½ c fresh oregano 2 cloves garlic 1 c fresh parsley Add: juice 2 lemons 1/3 c o.o. salt & pepper Cover & let sit. Mrs. Meals' Guacamole Mash: 1 large, ripe avocado 1½ T lemon or lime juice Stir in: ¼ c onion 1 T green chili pepper 1 small tomato, seeded 1 fat clove garlic salt Chill. Serve at room temperature. Dhal For All Sauté: 3 T oil 1 onion 2 garlic 1 t fresh gingerroot Add: 2 t cumin seeds 1 t black mustard seeds 1 t coriander 2 t curry powder 1 t cumin 1 t turmeric 1 t salt 1/8 t cayenne Add: 7 c broth or stock 1 lb split peas 2 carrots
2 potatoes, cubed Cook slowly in heavy pot. Lentil Soup with Chard and Lemon Put 1½ cups lentils in pot and cover with cold water; cook covered 3045 min. Add a bunch of Swiss chard or spinach, well-chopped. Add another cup of water. Cook until greens are wilted. Heat ½ c olive oil in a skillet. add 5 crushed garlics mashed in salt. Add: ¾ c onion 1 rib celery salt & pepper Add to the lentils. Mix ¾ c fresh lemon juice and 1 t flour; stir into the soup. Simmer and sir until the soup thickens slightly. Taste and 'correct seasoning.' Serve with 'crusty French or Italian bread.' Root Roast Quarter 1 lb. parsnips. Cube 1 lb. potatoes (½-inch dice). Cube 1 lb. sweet potatoes (same). Toss with: ¼ c fresh basil or parsley 3 T miso 3 T mustard ½ c rice or apple cider vinegar 3 T o.o. 5 large cloves garlic, quartered. Roast 20 + min. @ 400°. Raw Food Jenny's Fave Cookie Grind: 2 c rolled oats ½ c almonds Grate: 1 apple Add: some crushed cardamom seeds ¼ c raw honey Add oats & nuts. Stir well, then roll out thin. Make cuts, then heat in food dehydrator. Happy Hen Nog 1 ripe mango, peeled & chopped 2 bananas 2 c vanilla soymilk or rice milk
3 T rum 1 T honey (1 t natural vanilla) ½ t nutmeg Process. Miso Spread Slowly brown ½ cup onion in 1 T oil. Stir in ½ cup tahini; add 4 T water gradually. Stir in 2 T miso: heat and stir a few minutes. Tempeh Pâté Sauté: 1 T o.o. 1 c mushrooms small onion After 5 minutes, add: 2 garlic After 3-5 min., process with: 1½ c cooked white beans 8-oz. cooked, marinated, crumbled tempeh Chill. Raspberry Mousse Whisk: ¼ c vanilla soymilk 4 T arrowroot Whisk in: 2 T agar Stir while bringing mixture to simmer. Process with: 1 c raspberries 3 T maple syrup 1 lb. silken tofu Chill until set. Garnish with fresh rasps. Roman Hummus 2 c cooked chickpeas 4 T cooking liquid olive oil 1 garlic 1 t salt ½ t Italian seasoning juice 1 lemon
Kreamy Dressing Process: 2 T fresh oregano 1 c basil 1 c cilantro 2 t Dijon mustard 1 garlic Process in: 12-oz. silken tofu juice 3 limes Drizzle in: 1/3 c olive oil Blend in: ½ c soy yogurt ½ t salt pepper Nut Kreeme 4 T soymilk 8-oz. firm tofu 4 T almonds 2 t vanilla 1 T honey Process. Chill. Nutty Balls Mix & form into small balls: ½ c almond butter 1 c wheat germ ½ c honey Roll in: coconut and/or chopped nuts Chill. Vegan Pesto scant 1 c olive oil 2 T cashews 2 T Brasil nuts 2 garlic 1 c combination of basil and parsley 1 t salt
2 T cider vinegar 1 T lemon juice black pepper Process. Toss with pasta. Keeps 2 weeks. 'Have You Ever Seen A Pretty Burger?' Sauté 2 min.: 1 onion 2½ T oil Add: 1 t coriander -- fennel seeds -- curry powder Sauté few minutes. Add: 1½ c sliced mushrooms After a few min., add: 1½ c cooked chickpeas Place all of the above in the processor; pulse to chop—do not purée. Transfer to bowl and add: 4 carrots, grated ¼ c chopped walnuts salt & pepper 3 T cilantro Form into patties, using flour to aid the fight against stickiness. Brown in oil. More Miso Soup Bring to boil: 2 quarts water 3 cloves garlic, slightly crushed 1½ inch piece ginger, sliced thin Simmer 10 min. Remove garlic & ginger. Stir in: 2/3 c miso (red, brown rice, or barley) 8-oz. firm silken tofu, cubed 4 scallions 2 carrots, grated Simmer not too long. Miso Dressing 1 T minced gingerroot 2 garlic some pepper ½ c rice vinegar
1 1 ½ 2
T T c T
honey miso oil onion
Whisk in oil last - gradually. Hot Miso Dressing Cook & stir over med. heat until light brown: 2 T w.w.f. 2 T oil Stir in and bring to boil: 2½ c water or stock small onion 3 scallion tops Reduce heat and add: 4 T miso ½ c water ½ t garlic powder 1 T 'sorghum' Tempeh à la King Simmer 10 minutes: 8-oz. tempeh, cubed 2 c veg. broth Remove tempeh; save broth. Sauté: 2 T o.o. 1 onion 1 c mushrooms ½ c red pepper When mushrooms are soft, add: 3 T w.w.f. Cook 2 min. Add water to reserved veg. broth to make 2 cups. Gradually stir into the sauté; bring to boil and simmer 5 min. Add tempeh and: 1 t light miso 2 T sherry some black pepper Simmer for a few minutes, then add: ¼ c slivered almonds. Serve over 'rice or toast.'
Abbot George's Potato Salad 8 c cooked and cubed potatoes 6 T fresh parsley
some sweet peppers 1/3 c black olives ¼ c pimiento 3 T onion ¼ t cayenne 3 c Miraculous Whip 2¼ t oil 1 T wine vinegar 1½ t salt Orange Kreeme Topping 12-oz. soft silken tofu 3 T orange juice concentrate 1½ t Grand Marnier -- lemon juice Purée; chill. Lemon Icing ½ lb. firm tofu 2 T lemon juice 1 t vanilla tiny pinch salt zest ½ lemon 1 T oil 1 T maple syrup Steppie's Orangecicle Muffins 1 c + w.w.p.f. 1 t baking p. ½ t soda ^ 6-oz. tofu 4 T maple syrup 4 T orange juice concentrate 1 T oil ^ ¼ c chopped pecans a bit of orange zest (opt.) 25 + min. @ 350°. Drop Biscuits
2 c w.w.p.f. 1 t baking p. ½ t salt ^ 4 T oil ¾ c clabbered soymilk Fill muffin tins half-full. 20 min. @ 400°. Tempeh Sausage Steam 8-oz. tempeh, cut into fours. Cool, then grate. Mix with: 1 garlic 2 T water 1 T oil 2 T shoyu 2 T oat flour Add: ½ t sage -- fennel ¼ t marjoram -- thyme -- paprika pinch cayenne black pepper Mix well and form into patties. Dredge in cornmeal; fry in oil. Dong's Bean Spread 2 1 2 2 2 2 1
c T T T t t t
cooked white beans capers olive or peanut oil chives umeboshi paste ground caraway dry mustard
Process. Chill. 'Sprinkle generously with paprika.' Tempeh + Penne Cook ½ lb. penne; toss with some olive oil and keep warm. Sauté: 8-oz. tempeh, cubed 1 T o.o. When golden, toss with pasta. Cook 1 cup peas. Add to the above along with 1 pint cherry tomatoes and ¼ cup fresh basil. Add ¼ cup toasted pine nuts. Serve hot.
McCajun Rice o.o. garlic onion peppers mushrooms ^ stewed tomatoes chili peppers chili powder 'cajun' spice parsley hot sauce ^ hot cooked rice Tempeh Burgers Steam 8-oz. tempeh for 20 min.; drain and cool. Sauté: 1 T oil 1 onion 1 pepper Add the above to the (grated) tempeh. Add: 2 T tamari 1 t oregano 1 t basil ½ t marjoram ¼ t chili pepper flakes 1 can tomato paste Form into patties & fry. Brownees Process: 1¼ c firm tofu 1 1/3 c prune purée 1 T vanilla Add: 1½ c soymilk 2 T lemon juice Add: 2 c flour 2 t soda 2 t baking p. ½ t salt
2 3 Fold ½
c cocoa c Sucanat in: c walnuts
9 x13 pan: 45 + minutes.
Steppie's Fruit Bars 1½ c phlour (mostly w.w.p.f.) -- quick oats 4 T sugar ½ t soda ¼ t salt ^ ½ c maple syrup 4 T oil ^ fruit filling By MARTHA ROSE SHULMAN Published: November 20, 2008 This silky fall/winter puree tastes rich, though there is no cream or butter in it. Times Topics: Thanksgiving 1 tablespoon canola oil 1 small onion, chopped 1 tablespoon minced fresh ginger 1 pound butternut squash, peeled and diced 1 pound sweet potatoes, peeled and diced 1 medium-size Yukon gold or russet potato, peeled and diced 6 cups water, chicken stock, or vegetable stock Salt to taste 1. Heat the oil in a heavy soup pot or Dutch oven over medium heat. Add the onion and cook, stirring, until tender, about 5 minutes. Add the ginger and stir together until fragrant, about 1 minute. Add the squash, sweet potatoes, regular potato, and water or stock, and bring to a simmer. Add salt to taste, reduce the heat, cover and simmer 45 minutes, or until all of the ingredients are thoroughly tender. 2. Using an immersion blender, puree the soup (or you can put it through the fine blade of a food mill or use a regular blender, working in batches and placing a kitchen towel over the top to avoid splashing). Return to the pot and stir with a whisk to even out the texture. Heat through, adjust salt and add pepper to taste. Yield: Serves 6 Advance preparation: You can make this a day ahead and refrigerate. Reheat gently. The soup freezes well. Once thawed, whisk well to smooth out the texture, and reheat. *
Baked Sweet Potato Falafel These falafel are Leon's most popular veggie dish to date. They knew they wanted falafel on the menu, but chose not to have deep fryers. After some experimenting, this sweet potato and chickpea flour version was developed. 2 medium sweet potatoes (orange inside), around 700g or 1 1/2 pounds in total 1 1/2 teaspoons ground cumin 2 small cloves of garlic, chopped 1 1/2 teaspoons ground coriander 2 big handfuls of fresh cilantro/coriander, chopped Juice of half a lemon a scant cup (120g) gram /chickpea flour a splash of olive oil a sprinkling of sesame seeds salt and pepper Preheat the oven to 425F degrees (220C) and roast the sweet potatoes whole until just tender - 45 minutes to 1 hour. Turn off the oven, leave the potatoes to cool, then peel. Put the sweet potatoes, cumin, garlic, ground and fresh coriander, lemon juice and gram/chickpea flour into a large bowl. Season well, and mash until smooth with no large chunks. Stick in the fridge to firm up for an hour, or the freezer for 20-30 minutes. When you take it out, your mix should be sticky rather than really wet. You can add a tablespoon or so more of chickpea flour if necessary (the water content of sweet potatoes varies enormously). Reheat the oven to 400F/200C. Using a couple of soup spoons (put a well-heaped spoonful of mix in one spoon and use the concave side of the other to shape the sides) or a falafel scoop if you have one, make the mixture into falafelly looking things and put them on an oiled tray. Sprinkle sesame seeds on top and bake in the oven for around 15 minutes, until the bases are golden brown. Makes about 18 falafel, enough for 4 - 6. *