2 pk Baking yeast 1/4 c Warm water 1 ts Molasses 2 c Soymilk 1/2 c Molasses 4 tb Dairy-free margarine, melted 3 c Unbleached flour 3 c Whole wheat flour Add yeast and 1 teaspoon molasses to warm water; stir and let sit until bubbly. To a large bowl add soymilk, 1/2 cup molasses, melted margarine and salt. Stir in yeast mixture. Next add flour, one cup at a time. (Mix white and whole wheat flour together before adding). Stir well with each addition. Turn out dough on flat surface and knead about 5 minutes or so untl smooth and elastic, adding more flour, as necessary. Place dough into a greased container and cover. Let rise about one hour, in a warm location. Form into buns and let rise about 30 or 40 minutes on greased cookie sheets. Cover with plastic wrap that has been sprayed with non-stick spray. Bake in 350-degree oven about 20 minutes. Cool on wire racks. Note: Or form into two large loaves and bake 30 to 35 minutes. While bread is hot, bursh tops with melted margarine or spray tops with PAM, if desired. Recipe by Shirley Wilkes-Johnson |
1 c zucchini -- shredded 1/2 c cheddar cheese -- diced 2 eggs -- beaten 1 sm onion -- chopped 1/2 c crackers, bread crumbs, or croutons -- crushed 1/3 c wheat germ Mix together. Drop by Tbs full on non-stick skillet in which 1 tbs. margarine has been melted. Brwon each side about 8 min on med. heat. |
1/2 c Chopped onion 1/2 c Diced celery 1 tb Oil 1 c Chopped nuts (walnuts and Cashews), finely chopped 1 c Cottage cheese 1/2 ts Salt 1 c Bread crumbs 2 Eggs, lightly beaten 1/4 ts Poultry seasoning 1 1/4 ts Onion powder 2/3 c Water From: The Thanksgiving Book "This hearty vegetarian standard takes the place of roast turkey at White Cloud Inn, in the Pocono Mountains of Penn." Preheat oven to 375. Saute onion and celery in oil. Put all ingredients into a greased 11-3/4 " x 7-1/2" baking dish and bake until just firm and slightly brown on top, about 35 to 40 minuets. Serve with you favorite sauce or gravy. The Inn uses a mushroom sauce, but the dish is also good with a tomato sauce or onion gravy. Yield: 5 to 6 servings. Shared By: Pat Stockett |
3 c Fresh juniper sprigs -with berries 2 c Red rosebuds 1 c Bay leaves 1/4 c Cinnamon chips 2 tb Cloves 10 Drops rose oil 3 Drops pine oil 6 Drops cinnamon oil 1 tb Orrisroot chips 5 Whole dried rose blossoms 3 Three-inch cinnamon sticks 20 Assorted pinecones, -painted gold Combine the juniper, rosebuds, bay leaves, cinnamon chips, cloves, and cones in a big ceramic bowl. In a separate dish, mix the oils with the orrisroot. Stir this mixture into the first one and put into a closed container to mellow for a few weeks, stirring occasionally. Place the potpourri in a dish and scatter the roses blossoms and cinnamon sticks on top. Victoria/December/90 Scanned & fixed by DP and GG |
1 Envelope Kool-Aid grape flavor unsweetened mix 1 Envelope Kool-Aid orange flavor unsweetened mix 2 Cups sugar 3 Quarts cold water 1 Bottle (qt.) ginger ale -- chilled Mix Kool Aid's together with sugar, in large pitcher. Add water and mix. Just before serving, add ginger ale. |
5 Roma tomatoes, finely -chopped (or processed!) 3 tb Minced red or white onion 1 ts Capers, rinsed -(optional...nice for -color) 3 Garlic cloves, minced 2 ts Balsamic vinegar 1 tb Chopped fresh basil 1 tb Chopped fresh oregano 1 ts Freshly ground black -pepper -salt to taste Mix this all together in a container and let sit for at least one hour! We ran everything through the food processor, so it hardly took any time at all. It tasted great that night, and the leftover report is that it improves over the next couple of days! |
Tart pastry 3 oz Grated cheese* 2 oz Fresh leaf spinach 2 oz Greens **see note 1 lg Leek 4 Spring onions 4 tb (heaped) chopped parsley 5 Eggs (less 1 white) 1/2 pt Milk 1/2 pt Single cream *Note: Scottish Cheddar is excellent used in this recipe. ** Greens may be sorrel, dandelion, nettle tops and/or watercress. Make the tart as in the Lobster Tart recipe, replacing the lobster with the greens, washed and shredded, but not cooked. Stir in the cheese before cooking. Source: Elisabeth Luard in "Country Living" (British), February 1989. Typed for you by Karen Mintzias |