Biscuits Gravy

4 Tbsp flour
3/4 cup water
2 cups skim milk or milk substitute
1 1/2 tsp fresh sage, crumbled finely
or
1 tsp ground sage
1/8 tsp cayenne pepper
1/2 tsp tobasco sauce
1/4 tsp salt
1/2 tsp fresh ground black pepper

Mix flour and water until smooth and no lumps. Put into medium sauce
pan, and heat over medium-high heat until the mixture boils. Reduce
heat, stirring constanly, and boil for 4 – 5 minutes. Mixture should
be very think and blubbery. Add milk and stir until the mixture is
smooth again. Add spices, and return to boil, cooking until it has the
consistancy of thick gravy.

Serve over split baking powder biscuits, with fruit (whole-berry
cranberry sauce was *great* with this dish!), grits, red beans rice,
toast jam, etc.

Makes enough for about 4 biscuits.

Popularity: 4% [?]

Title: Baking Powder Biscuits Ii
Categories: Breads
Yield: 6 servings

3 c Ready-mixed flour 1 c Milk
7 tb Shortening

Sift flour, measure, and sift. Cut in shortening with 2 spatulas. Add
milk. Turn onto lightly floured board. Knead lightly and pat into sheet
1/2 inch thick. Cut with floured cutter. Bake in hot oven (450ø F) 12
minutes. 16 servings. The Household Searchlight – 1941

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Popularity: 4% [?]

Date: Sat, 08 Apr 95 12:16:38 CDT
From: asking@students.wisc.edu (Anna Sutherland King)

lentil loaf

About a year ago someone (sorry–I forgot who) posted a recipe for a lentil
loaf. I liked it, but thought it was a bit mild, so I’ve tweaked it around
and now I think it’s great. It’s not too pretty, so probably best not
served to a potential SAD convert to FF, but I think ffers will love it.
Works well hot (dinner) or cold (lunch), and is really hearty.

2 c dry brown lentils, cooked in 6 c water with a bay leaf (about 45 min).
1 c dry bulgur wheat, cooked in 2 c water (about 15 min).
Preheat oven to 350.
In large bowl, mix cooked lentils, cooked bulgur, and all of the following:
–1 c soft bread crumbs
–2 egg whites or 1 egg substitute
–1/4-1/2 c catsup
–2 big onions, chopped
–6-8 cloves garlic, crushed
–lotsa thyme, oregano, tarragon. Some cumin, curry, pepper, garlic powder.
–1 regular-size (15 oz?) can tomato sauce
–1/4 c ff barbaque sauce
–next time I make it, I’m going to try adding some cooked carrots and
potatoes, and maybe some peas. Might add some nice color and textures.

Mix it all up and put it into a sprayed loaf pan, casserole dish, or
whatever. Bake for about 40 min. The oringinal recipe said to slice and
serve, but I find it comes out more of a scoop-and-serve consistency.

Popularity: 18% [?]

Title: Asparagus Pimento
Categories: Diabetic, Side dishes, Vegetables, Nuts/grains
Yield: 4 servings

1 1/4 lb Fresh asparagus; 1/4 c Pimento;
1 c Water 1 tb Pine nuts;
2 tb Lime juice; fresh

Rinse asparagus and snap off tough ends. In a large skillet bring
water to boil and add asparagus. Cover and steam until bright grean,
2 to 3 minutes. Remove from heat, drain and arrange on a platter.
Sprinkle with juice; garmish with pimento and pine nuts. Serve warm
or chilled.

Food Exchanges per servings: 1 VEGETABLES EXCHANGES CAL: 37; CHO:
0mg; CAR: 7g; PRO: 3g; SOD: 6mg; FAT: 2g;

Light Easy Diabetes Cuisine by Betty Marks

MMMMM

Popularity: 2% [?]

OLIVE ROSEMARY FLAT BREAD

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Stephen Ceideburg
1/2 c Brown rice flour (see note)
1 1/2 ts Granular yeast
2 ts Sugar
1 1/4 c Warm water (110 degrees F.)
4 lg Egg whites, at room
-temperature
1 tb Olive oil
12 Oil-cured black olives,
-pitted and roughly chopped
4 ts Dried rosemary, or to taste
1 Egg yolk mixed with 1/2
-teaspoon water
1 lg Garlic clove, peeled, cut in
-3 pieces
1/2 c Corn flour (see note)
1/2 c Cornstarch
2 ts Xanthan gum powder
1 To 1 1/2 teaspoons salt

Stir together 1/2 cup of the rice flour, the yeast,
sugar and 1/2 cup of the warm water in a 2-cup glass
measure. Let rest in a warm place until doubled in
volume, about 10 minutes.

Line a large baking sheet with parchment paper and
draw two 8 inch circles on it (use a cake pan as a
guide).

Beat egg whites lightly, add olive oil, chopped olives
and 2 teaspoons of the rosemary; set aside.

Combine garlic and egg yolk; set aside. (Garlic will
perfume the glaze but won’t burn in the oven, as
chopped garlic would.)

Combine remaining 1 cup rice flour, the corn flour,
corn- starch, xanthan gum powder and salt in bowl.

Add remaining 3/4 cup warm water to egg white-olive
mixture a stir into flour. Stir in yeast mixture and
beat until smooth.

Using a rubber spatula, spread soft dough into 8-inch
circles marked on the parchment paper heaping it up
slightly in the middle. Cover loaves with lightly
greased plastic wrap and let rise until doubled in
bulk, about 1 hour.

Preheat oven to 425 degrees F.

Discard garlic and brush egg glaze over loaves.
Sprinkle tops with remaining 2 teaspoons rosemary.
Using a razor blade, slash tops of loaves into a large
diamond grid pattern. (Use an up-and-down cutting
motion rather than dragging the blade through the soft
dough.)

Bake for 20 minutes, until well browned.

Makes two 8-inch diameter, 11-ounce loaves.

Note: Brown rice flour and corn flour may be found in
some health food stores and Rainbow Groceries.

PER SERVING (1/8 of a loaf): 115 calories, 3 g
protein, 18 g carbohydrate, 3 fat (2 g saturated), 13
mg cholesterol, 344 mg sodium, 0 g fiber,

From an article by Jacqueline Mallorca in the San
Francisco Chronicle, 8/18/93.

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Popularity: 3% [?]

Title: Hearty Soup Mix
Categories: Master mix
Servings: 1

1 pk (14 oz)Dry Green Split Peas 1 pk (12 oz) Pearl Barley
1 pk (14 oz) Alpahbet Macaroni 1 pk (12 oz) Lentils
1 1/2 c Brown Rice 4 c Dry Minced Onion

Combine all ingredients in a large airtight container. Stir to evenly
distribute ingredients. Label as Hearty Soup Mix. Store in a cool, dry
place and use within 6 months. Shake well before using.

Makes about 12 1/2 cups of mix.

Hearty Soup Stock: Put 6 cups of water and 1 1/3 cups of mix in a large
kettle or Dutch oven. Add 1 1/2 T salt. Bring to a boil. Cover and
simmer 1 to 1 1/2 hours. Add 2 carrots, sliced, 1 or 2 stalks celery,
chopped, 1 1/2 cups cabbage, shredded, 2 (15 oz) cans of tomato sauce, 1
(24 oz) can vegetable juice cocktail, and if desired 1 lb lean cooked
ground beef or leftover cooked beef. Simmer 20 more minutes, until
vegetables are cooked.

Makes 6 to 8 servings.

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Popularity: 3% [?]

Title: Beer Batter Fried Veggies ‘N’ Things
Categories: Appetizers
Servings: 4

1 x Oil 1 ea Env. Golden Onion
Soup Mix
1 c Unbleached All-purpose Flour 1 t Baking Powder
2 ea Large Eggs 1/2 c Beer, Any regular Beer
1 T Prepared Mustard 1 x Vegies ‘n’ Things *

* Sugguested Veggies ‘n’ Things:
Use any of the following to equal 4 to 5 cups–broccoli florets,
cauliflowerets, sliced mushrooms, sliced zucchini or chilled spears
of mozzarella cheese.

—————————————————————————

In deep fat fryer, heat oil to 375 degrees F.

Meanwhile, in large bowl, beat golden onion recipe soup mix, flour, baking
powder, eggs, mustard and beer until smooth and well belnded. Let batter
stand 10 minutes. Dip Sugguested Veggies ‘n’ Things into bater, then
carefully drop into hot oil. Fry, turning once, until golden brown; drain
on paper towels. Serve warm.

Makes about 4 cups vegies ‘n’ things.

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Popularity: 4% [?]

Title: Raisin-Oatmeal Brownies
Categories: Brownies Bar cookies Travel Desserts
Servings: 8

3/4 c Oats; Quick-cooking Rolled
6 oz Chocolate Chips; Semisweet
6 T Butter Or Margarine
1/2 c Brown Sugar; Packed
2 ea Eggs; Large
1 t Vanilla
3/4 c Flour; Unbleached
1/2 c Raisins
1/4 t Baking Soda
1/4 t Salt

Sprinkle 2 T of the oats over bottom of greased 9 X 9 X 2-inch baking pan;
set aside. In saucepan melt chocolate and butter over low heat; stir
constantly. Remove from heat; blend in sugar. Beat in eggs and vanilla.
Stir together flour, remaining oats, raisins, soda and salt; stir into
chocolate mixture. Spoon into prepared pan. Bake at 325 degrees F. about
30 minutes. Cool; cut into bars.

Makes 24 brownies.

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Popularity: 4% [?]

Clam Chowder — Maine Style

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Stews Fish Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 Pound Salt Pork
1 1/2 Cups Onions -Diced
3 Cups Potatoes – Diced
1 Quart Water
2 Cups Clams
12 Fluid Ounces Evaporated Milk

Dice the onions and salt pork, then saute slowly in an iron frying pan.
Empty into a chowder pan. Add a quart (mor or less) of water and bring
it to a boil. Add the diced potatoes and bring back to a boil. Put the
clams through a meat grinder then add to the pot. Simmer until done. Add
salt and pepper. When done, add the evaporated milk. Turn off heat and
let set. Heat again just before serving. Serve with Crackers. (I made
this one with canned chopped clams and it ws good!)

From: Charlotte Grunwald’s private collection of Authentic New England
Cooking

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Popularity: 4% [?]

BUTTERMILK BREAKFAST BISCUITS

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Breads Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 c All-purpose flour
2 tb Sugar
1 1/2 ts Cream of tartar
3/4 ts Baking soda
1/2 ts Salt
1/2 c (1 stick) butter
2/3 c Buttermilk
1 Egg
Milk
Additional sugar

Makes 8 to 10

Preheat oven to 425 F. Grease baking sheet. Mix
flour, 2 Tbs sugar, cream of tartar, baking soda and
salt in large bowl. Cut in butter until mixture
resembles coarse meal. Stir in buttermilk and egg.
Turn dough out onto floured surface and knead until
smooth; dough will be moist. Roll dough out into
circle 1/2 inch thick. Transfer to prepared sheet. Cut
into wedges. Brush top with milk; sprinkle with sugar.
Bake until golden brown, about 15 minutes. Serve
immediately

Variation: Add 2/3 cup raisins, 1/4 cup mined candied
orange peel, 1 Tbs finely grated lemon peel and 1 tsp
caraway seed to dough.

The Inn of Glenn Haven – Denver, CO. Bon Appetit

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Popularity: 3% [?]