1 1/4 c Bread Flour
2 ts Brown sugar
3/4 c Rye Flour
2/3 ts Instant Coffee granules
1/2 c Whole Wheat Flour
2 ts Caraway seeds (opt)
1 tb Dry Milk
1 1/2 tb Cocoa powder
1 ts Salt
2 tb Molasses, dark
1 tb Butter
7 1/2 oz Water
3 tb Cornmeal
1 ts Yeast

Add ingredients to your bread machine in recommended order. In the
Panasonic, add the dry ingredients first, then the liquids. If using
Fleishmans yeast, increase amount!

This will make a 1 lb. loaf. (Tested and created by Robert Birr,
using a composite of the Panasonic manual–some people do read
manuals!–, Donna German’s receipe and probably more of his
imagination than he gives himself credit for!)

Posted by: J.MAGUIRE – GEnie Reposted by: Debbie Carlson – Cooking
Echo

MMMMM

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Greek Ethnic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cn Grape leaves
2 lb Lean ground beef
1 c Short-grain rice
1 lg Onion, diced
1 t Dill weed
1/2 ts Cumin
1/2 c Vegetable oil
2 c Chicken broth or water
Salt to taste
Pepper to taste

Place meat into large bowl and add diced onion
(sauteed if desired), salt, pepper, dill weed, cumin
and oil. Mix well. Add rice and * cup water. Mix by
hand until blended together. Place about 1 tablespoon
mixture in the center of washed leaf (ribs up) and
roll into narrow roll. Place rolls into deep saucepan
in layers. Add chicken broth. Cover and simmer about
45 minutes over low heat until rice is done. Serve
plain, with wedges of lemon or with egg lemon sauce.

– - – - – - – - – - – - – - – - – -

8 tb Butter (1 stick)soft
1/2 c Light Brown Sugar
2 tb Orange Peel Grated
1/4 ts Salt
1 Egg
1 oz Semisweet Chocolate,very
Finely chopped
1 3/4 c Flour
Glaze:
1 1/2 c Powdered sugar
2 tb Orange Juice
4 tb Lemon Juice

Cream butter, sugar, orange peel, and salt in the
mixer at high speed for 1 to 2 minutes, untill light
and fluffy. Add the egg and beat 1 minute more at
medium speed. Add the chocolate and the flour and beat
at low speed just enough to combine. Divide the dough,
flatten each half into a 6-inch circle, wrap in
plastic wrap and chill for at least 2 hours or, better
yet, overnight. When ready to proceed, preheat oven to
375 F. Roll out each circle of dough, one at a time,
between sheets of lightly flowered waxed paper until
scant 1/4 inch thick, sprinkle with flour once during
rolling. Carefully pel off the top piece of paper and,
using 2 1/2 inch round cutters, cut the dough-still on
the bottom sheet of wax paper- into rounds but do not
lift from paper. Slide the paper of dough on a
cookiesheet and set in the freezer for 5 minutes. Than
use small spatula to remove the cookies and space 1
inch apart on a lightly greased baking sheet. Bake the
cookies in the middle of the oven for 8-10 minutes, or
until lightly browned on the edges. Transfer at once
to wire racks. For the glaze: whisk the powdered sugar
with the juices until smooth. Using pasrty brush,
brush the glaze on the still warm cookies. As soon as
glaze is hard you can store them with waxpaper between
the layers in airtight containers.

—–

1 c Flour
1 c Corn meal
1 c Graham flour
1 c Brown sugar
1 ts Salt
5 ts Baking powder
1 ea Egg
2 c Milk
3 tb Butter; melted

Sift dry ingredients, add milk and beaten egg, Beat until smooth, add
melted butter. Pour in muffin tins, bake 20 – 25 minutes.

Note: No temperature given. Assume moderate 350 – 400 F. oven.

Source: Mrs. Bessie J. Wade, Acme Grange, Lorain County, OH
—–

1 c Shortening*
1 c Granulated sugar
1 c Brown sugar
2 Eggs
2 c Flour
1/2 ts Baking powder
1 ts Soda
1 c Coconut
2 c Wheaties
2 c Quick-cooking oats
1 ts Vanilla
1/2 ts Salt
*part butter for flavor

Recipe by: Mrs. Heaton Cream shortening, add the sugars gradually and
cream thoroughly; Blend in well beaten eggs; Sift flour once before
measuring; Sift flour, baking powder, soda and salt together, add to
creamed mixture; Blend in the vanilla, oatmeal, Wheaties and coconut; Drop
by teaspoonfuls on well greased baking sheet; Bake 12 to 15 min at 375F.

—–

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads Poultry
Holiday

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Butter or margarine
1 Large onion, diced
1 c To 2 c diced celery w/leaves
15 c Toasted 1/2-inch bread cubes
1 1/2 ts Salt
1/4 ts Black pepper
1 tb Dried sage *
1/2 c Chopped parsely
1 c Turkey stock, water, or milk

* or 1/4 cup minced fresh sage
ÿÿÿÿÿÿÿÿÿÿ
Melt butter in large stockpot. Add onion and celery
and cook until vegetables are tender but not browned.
Add to bread cubes in large bowl. Add salt, pepper,
sage, and parsley and toss until well mixed. Add
turkey stock and blend well. Use to stuff 12 to
14-pound turkey. Bake leftover stuffing in lightly
greased casserole at 325 degrees 45 minutes to 1 hour
or until heated through.

Each serving contains about: 181 calories; 635 mg
sodium; 22 g cholesterol; 9 g fat; 20 g carbohydrates;
4 g protien; 0.3 g fiber. 46% of calories from fat.

– - – - – - – - – - – - – - – - – -

1/4 md Head cabbage; thinly sliced
2 Ribs celery; thinly sliced
1/4 c Fresh cilantro; minced
1/2 c Seitan; finely chopped
1 ts Salt
1/4 ts White pepper
1/2 ts Sesame oil
8 Spring roll skins
Soybean oil for frying

Combine cabbage, celery, cilantro and seitan in a
medium-size mixing bowl. set aside.

Sprinkle each spring roll with salt, pepper and a few
drops of sesame oil. Divide vegetable mixture into 8
equal portions and spoon a portion 2″ from one corner
of each spring rollskin. Fold corner over mixture,
then fold in side corders (similar to the 3 sealed
sides of an envelope). Roll towards top to wrap.

Heat 4″ of fryig oil to 350 deg in a deep saucepan or
wok. Carefully submerge spring rolls into oil and deep
fry until golden, about 5 minutes. (They will float
and should be turned once.) Remove and drain on
absorbent paper. Serve hot.

Per spring roll: 176 cal; 9 g prot; 323 mg sod; 11 g
carb; 11 g fat; 0 mg chol; 17 mg calcium

Source: Vegetarian Gourmet, Winter 93/MM by DEEANNE

—–

Recipe By : .From my Garden SHOW #5508
Serving Size : 1 Preparation Time :0:00
Categories : From My Garden Vegetables
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb dried black-eyed peas
1/2 stick butter
1 onion — coarsely cut
1 large shallot — quartered
3 cups water — (3 to 4)
1/4 green pepper — chopped
1 teaspoon salt
1/2 teaspoon fresh ground pepper

Soak peas overnight, drain, and let stand. In large skillet heat butter
and saute onion and shallot. Add peas. Mix well and cook about 8 minutes
. Pour mixture into large pot and add water to cover the peas. Bring to
a bowl and add the green pepper, salt and pepper. Lower heat and cook
for about 1 hour, until the peas are tender.

– - – - – - – - – - – - – - – - – -

1 lb Potatoes; small new
-scrubbed, boiled, peeled
-cut into 3/4″ chunks
1/4 c Olive Oil
2 White Onions; peeled,
-chop fine, makes 2 cups
3 Garlic Cloves; minced
4 md Tomatoes; coarsely chopped
-about 2 lbs, or two 14.4oz
-cans of tomatoes, diced
1/4 lb Ham; chopped
1/4 c Parsley; Italian, chopped
1 ts Black Pepper
1/8 ts Cinnamon; ground
pn Ground Cloves; pinch
1 lb Salt Cod; seenote
4 Pickled chiles Jalapeno
-sliced into thin rings
4 tb Liquid from pickled chiles
12 Pimento-stuffed Green Olives
-sliced in half

MikeNote; Salt Cod, soak for 24 hours and Gently rinse, to remove most but
not all of the salt. Do not break up fish.
Put the potatoes in a large pan of cold, salted water, cutting any large
potatoes in half or quarters first. Bring the water to a boil and simmer
until the potatoes are just tender when pierced with a fork, 15-20 minutes.
Drain and when cool enough to handle,, peel away the skin. Set aside. In a
heavy pan such as a Dutch oven, heat the olive oil over medium heat. Add
the onions, reduce the heat to very low and slowly saute about one hour.
Stir occasionally, watching that the onion doesn’t burn. A few dribbles
more of oil may be necessary. Pre-heat oven to 300F degrees.
Turn up the heat, add the garlic and tomato and cook, stirring constantly
until the mixture becomes thick and the liquid is substantially reduced,
about 10-15 minutes. Add the ham, parsley, pepper, cinnamon and cloves,
then gently stir the cod, potatoes, jalapenos and their juice into the
tomato mixture.
Transfer to a 1 to 2 quart casserole, preferably clay, sprinkle with the
olives and bake for 30 minutes. Bacalao a la Viscaina can be made ahead and
re-heated in a 300F oven for 20 minutes or until thoroughly hot.

—–