6 sl Bread, rye; 1/2" thick 1 c Peanut butter, creamy 3/4 c Milk, whole 2 ea Eggs 1/2 ts Salt 1/8 ts Paprika Cracker crumbs Cut the crust from bread and divide in lengthwise strips (or trim to pork chop shape). Spread peanut butter on both sides of each strip. Add milk and seasonings to the eggs and beat thoroughly. Dip strips of bread into mixture, then into sifted cracker crumbs. Put into a greased bread pan and bake in hot oven, 450F, until golden brown. |
4 Slices dry bread 6 Med size raw potatoes 2 c Pecans or walnuts 3 Onions 3 Eggs Salt/pepper to taste 1 tb Accent (optional) Grind first 4 ingredients through chopper in order given. (Or use a food processor.) Add eggs, salt, and seasonings. Pour into a greased loaf pan. Cover top of loaf with oil or melted shortening (or a brown gravy). Bake 1 hour at 400 F. Slice and serve hot or cold. Note a little water may be added before baking if it loooks like it is going to be too dry. Source: New England Sanitarium & Hospital From Dottie Theriault's collection |
1 lb Spinach, fresh or thawed 3 ea Tomatoes, chopped 1 ea Onion, large and chopped 1/4 ts Turmeric 1 tb Ginger, fresh and chopped 2 ea Green chilies (optional) 1 c Water 5 tb Butter/Oleo 1 pn Salt 1 tb Lemon juice Place spinach, tomatoes, onions, turmeric, ginger and chilies in a saucepan with 1 cup water. Cook, covered, 15 mins over medium-low heat. Remove from heat and cool. Blend in an electric blender to a creamy consistency. Heat butter/oleo in a saucepan. Add spinach mixture and salt to taste. Cook for 5 mins over low heat. Add lemon juice and serve. |
2 c Flour, pastry, whole wheat 1 ts Baking powder, low sodium 1 ts Salt 2 tb Safflower oil, unrefined 1/4 c Peanut butter, crunchy or -smooth 1 1/2 c Soymilk 4 tb Molasses 1. Preheat the oven to 350 degrees. Stir the flour, baking powder and salt together. 2. Mix the oil and peanut butter and cut into the flour with a fork or pastry blender until the mixture becomes grainy. 3. Mix the soymilk and molasses and add to the batter. Stir just enough to mix well. Do not beat. 4. Fill the lightly oiled muffin tins or muffin cups two-thirds full. Bake for 12 to 15 minutes. Variation: For Peanut Butter Bran Muffins, substitute one cup of bran for one cup of flour. High Road to Health by Lindsay Wagner and Ariane Spade MM by DEEANNE |
-----------------------------------DOUGH----------------------------------- 1 tb Active dry yeast 1 c Warm water 1 ts Salt 2 tb Sweetener 1/4 c Olive oil 1 c White flour 3 c Whole wheat flour -------------------------------PESTO TOPPING------------------------------- 2 c Densely packed fresh basil 1/4 c Pine nuts 2 ea Large garlic cloves Zest from 1 lemon 1/3 c Olive oil -----------------------------VEGETABLE TOPPING----------------------------- 12 oz Marinated artichoke hearts 3 lg Tomatoes, sliced thinly 1 c Zucchini, thinly sliced 1/4 c Pine nuts DOUGH: Combine yeast, sweetener & warm water. Whisk in salt & oil & let sit for 10 minutes. Add flours, 1/2 c at a time & knead for 10 minutes, adding more flour as necessary. Let rise for an hour. Deflate by punching down the dough. PESTO TOPPING: Process basil, pine nuts, garlic & zest in food processor till smooth. With blender running, drizzle in the oil to form a thick paste. TO ASSEMBLE: Sprinkle 10" X 15" baking sheet with cornmeal. Place dough in centre & press out from the centre till the baking sheet is covered with dough. Spread dough with a thin layer of pesto. Arrange artichoke hearts, tomato slices & zucchini evenly over the pizza. Dot with more pesto & sprinkle with pine nuts. Bake at 375F for 20 minutes or till the crust is well cooked & browned. "The Big Carrot Vegetarian Cookbook" |
3/4 lb Rigatoni 2 tb Olive oil Salt Freshly ground black pepper 1/2 c Black olives, pitted - roughly chopped -----------------------------SWEET PEPPER SAUCE----------------------------- 2 lg Red peppers 4 Garlic cloves; peeled Salt Freshly ground black pepper Cook the rigatoni in a large saucepan until al dente. Drain immediately and return the rigatoni to the still-warm pan with the olive oil; season the pasta to taste with salt and black pepper. While the pasta is cooking, make the Sweet Pepper Sauce. Serve the pasta on warmed plates, pour the sauce on top and sprinkle with the chopped olives. SWEET PEPPER SAUCE: Put the peppers into a saucepan with enough water to almost cover. Bring to a boil, then simmer until tender. Remove the peppers from the water, reserve the water and discard the stems and seeds. Chop and place in a blender or food processor. Add the garlic to the peppers, together with 1 1/4 cups of the cooking water, and blend to a puree. Transfer to a clean saucepan. Season with salt and pepper and reheat gently. Rose Elliot, "The Complete Vegetarian Cuisine" |
1 lb Spinach, fresh or thawed 3 Tomatoes, chopped 1 Onion, large and chopped 1/4 ts Turmeric 1 tb Ginger, fresh and chopped 2 Green chilies (optional) 1 c Water 5 tb Butter/Oleo 1 pn Salt 1 tb Lemon juice Place spinach, tomatoes, onions, turmeric, ginger and chilies in a saucepan with 1 cup water. Cook, covered, 15 mins over medium-low heat. Remove from heat and cool. Blend in an electric blender to a creamy consistency. Heat butter/oleo in a saucepan. Add spinach mixture and salt to taste. Cook for 5 mins over low heat. Add lemon juice and serve. |