EGGLESS OMELETS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetarian Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Flour, unbleached
1/3 c Nutritional yeast flakes
1/2 ts Baking powder
3 c Water
1 tb Oil

Combine all ingredients in a blender.

Whip up batter until smooth. It can rest for 30
minutes to overnight in the refrigerator. Heat a
9-inch skillet and when hot put a few drops of oil on
the bottom.

Rotate the pan to coat the bottom. Pour 1/4 cup of
batter into pan and immediately tilt and coat the pan
so batter forms an evn later over the whole bottom.
Cook over medium high heat until the top starts to
dry up and the edges loosen. Slide pancake turner
under it, flip over and cook the other side. Besides
serving as litle omelets, these can be rolled up like
crepes.

Especially good wrapped around some sauteed mushrooms
or ratatouille.

Favorite Vegetarian Recipes/STAR/MM by Dianne
Smith/DEEANNE

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Popularity: 7% [?]

COOL CUCUMBER SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lg Cucumbers
1/4 c Walnuts
1 Fennel or celery stalk
3 c Plain yogurt
1 tb Olive oil
—–GARNISH—–
Dill or parsley, chopped

Peel cucumbers. Blend in food processor with other
ingredients except the oil. Add oil drop by drop
while blending. Chill for 2 hours. Garnish with dill
or parsley.

Recipe developed by Ellen Ogden. In “The Cook’s
Garden” catalog, Vol. 9, No. 1. Spring 1992. Pg. 17.
Posted by Cathy Harned.

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Popularity: 6% [?]

Title: BROWN BETTY
Categories: Desserts, Fruits
Yield: 6 servings

2 c Bread crumbs, fresh
1/2 c Butter; melted
4 c Apples, tart; peeled
-sliced
1/2 c Sugar, brown
1 ts Cinnamon
1/2 Lemon; grated rind juice

Combine butter and bread crumbs, toss until well blended, then set
aside. Prepare the apples, then toss with sugar, cinnamon, lemon rind
and juice. Layer the apples and crumbs in a buttered baking dish,
beginning and ending with crumbs. Cover the dish with foil and bake
at 350 F. for one half hour; remove foil and continue baking another
ten minutes or until the crumb topping is crisp and brown. Serve hot
with cream.

Early American Life magazine
June 1984

MMMMM

Popularity: 8% [?]

Risotto Milanese

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Italian Rice

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
G. Granaroli XBRG76A
1 1/2 cup Rice (Uncle Ben`s converted)
2 Pk saffaron ( can be found in
1 Onion chopped
Italian or Spanish section)
1/2 Stick butter
3 Sausages (optional)
1/4 cup Olive oil
1/2 cup grated cheese — (1/2 to 3/4)
1 quart Chicken broth (canned o.k.)
1/2 cup White wine
2 Boullion cubes

Melt butter in olive oil and sautee onion until golden. Remove sausage meat
from skin and crumble up and add to onions.Brown slowly on med heat. In a
separate pot, heat chicken broth with boullion and keep warm. Add rice to
sausage mixture andmix well. Gradually add broth to rice about 1 1/2 cups at a
time and cook until broth is absorbed.Continue this process until rice is
cooked. Before the last cups are added add the wine and saffaron and continue
to mix so it doesn`t stick. When the rice is done, mix in 1/2 cup of grated
cheese. Serve hot with extra cheese on the side.

This is really not hard, give it a try. It can be a meal in itself or a side
dish. It`s great for a buffet.

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Popularity: 5% [?]

FRENCH SILK PIE (MHRH24B)

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Pies Chocolate
Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Shirley Ferguson
Pie crust, 9 inch — baked
1 cup Butter, unsalted — softened
2 ounces Chocolate — unsweetened*
2 teaspoons Vanilla
4 Eggs
—–GARNISH—–
1 cup Whipping cream
2 tablespoons Powdered sugar
1 teaspoon Vanilla

*Melt chocolate and cool. In large mixing bowl, cream butter and sugar until
fluffy. Blend in chocolate and 2 tsp. vanilla. Add eggs, two at a time, beating
5 minutes after each addition, or until sugar is dissolved and mixture is light
and fluffy. Pour into cooled pie shell.Refrigerate for at least 2 hours, or
until filling is firm. Whip cream with powdered sugar and 1 tsp.vanilla until
stiff. Garnish pie with whipped cream and grated chocolate before serving.

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Popularity: 4% [?]

Title: Breakfast Cake
Categories: Bread Osg1966
Servings: 1

3 c Flour
1/2 ts Salt
4 tb Sugar
3 ts Baking powder
3 tb Shortening; melted
1 c Milk
1 ea Egg; slightly beaten

Sift dry ingredients together. Add shortening, milk, and egg. Spread
1/2-inch think in greased pan. Add this top mixture: 2 T flour, 1 T
cinnamon, 5 T sugar mixed together and 3 T. butter rubbed in. Bake
about 30 minutes in moderate oven.

NOTE: Exact temperature not give. Moderate oven 350 – 400 F.
Source: Mrs. Raymond Iden, Dan Emmett Grange, Knox County, OH
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Popularity: 10% [?]

Title: SUE HEDGER’S MARINATED MUNG BEAN SPROUTS (KOR
Categories: Side dish, Beans, Oriental
Yield: 10 servings

2 lb Mung bean sprouts 1 ts Crushed
garlic 2 c Boiling salted water 2 tb
Toasted sesame seeds 2 lg Green onions, tops only,
MSG (optional) -finely chopped
2 tb Sesame seed oil 1 ts Salt

Pinch or cut the root end from mung bean sprouts; wash
sprouts well. Drop sprouts into boiling water, cover,
turn off heat and let sit for 2 or 3 minutes (sprouts
should remain crunchy). Drain, but do not rinse.
In a medium-size bowl, combine sprouts with green
onion tops, salt, garlic, sesame seeds, flavor
enhancer and sesame oil; mix well to blend. Makes 10
side-dish servings.

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Popularity: 10% [?]

Knedleigh

Recipe By : Ilana Cohney
Serving Size : 1 Preparation Time :0:00
Categories : Pesach Shabbos Recipes
Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 egg
1 tablespoon oil — per egg
3 tablespoons water — per egg
pinch salt
pinch pepper
1 teaspoon sugar (optional)
1 tablespoon ginger — generous amount
matza meal — as required

Mix all the ingredients together except matza meal, allowing one egg for
person. (This gives a generous amound of knedleigh per person, you may want
to do less) Then add as little matza meal as possible until mixture hold
together VERY lightly. Put in fridge a few hours. Add only enough matza
meal to make it possible to form balls. Wet hands and don’t worry too much
about making them perfectly round. Drop into boiling soup or water. I
usually make up a simple soup of water and a soup cube and then keep these
hot in a seperate saucepan. Transfer them into your proper chicken soup
pot just before serving. Otherwise you may find that the
knedleigh drink up all your soup.

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Popularity: 4% [?]

Title: Mulled Cider
Categories: New england, Beverages, Holiday
Yield: 8 servings

1/2 ga Apple cider
1/4 c Brown sugar
3 ea Cinnamon
1/2 ts Whole cloves
1/4 c Maple syrup

Combine all ingredients in a large kettle. Bring to a boil. Simmer
for 5 minutes. Strain to remove sticks and twigs. Serve hot with
half a (fresh) cinnamon stick in each cup, if desired. Makes about 2
quarts.

MMMMM

Popularity: 13% [?]

Homemade Brownie Mix

Recipe By : _Make-A-Mix_ by Eliason, Harward Westover
Serving Size : 1 Preparation Time :0:00
Categories : Cookies Desserts
Homemade Convenience Mixes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 cups unbleached flour — or all-purpose
4 teaspoons baking powder
4 teaspoons salt
8 cups sugar
8 ounces unsweetened cocoa powder — one small package

In a large bowl, combine all ingredients. Stir with a wire whisk to distri
bute evenly. Put in a large airtight container. Label with date and conte
nts. Store in a cool, dry place. Use within 10-12 weeks.

Makes about 15 cups of Brownie Mix.

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Popularity: 11% [?]