Foolproof rice bread for the r2 d2 Bring all ingredients to room temperature and pour into bakery, in order.
Set "baking control" at 10 o'clock. Select "white bread" and push Start.
For a richer bread, use 1 egg and 3/4 c water instead of 1 c water.
Raspberry salad dressing Add: raspberries
champagne vinegar and
sugar
Blend: In blender or hand held blender cup
Add; olive oil
Whirl until smooth
Greek mushroom salad Wipe the mushrooms, but do not peel them.
Put all the remaining ingredients into a saucepan & simmer them for 5
minutes. If the mushrooms are very small, leave them whole.
Otherwise, cut them in half or into quarters, depending upon their
Rockmelon salad with orange dressing Peel the rockmelon, remove seeds and slice into wedges. Combine with
avocado, onion and cashews.
Combine all the dressing ingredients in a jar and shake well. Pour
over salad and serve.
"Sunday Mail", Adelaide, South Australia, 23 Feb 1997
White bean salad with grilled shiitake, shallots and smoked sturgeon Mix the cook beans with the shallots, the mustard and the olive oil, make sure that the dressing just coats the beans but that it is not runny. Season the shiitake caps and grill them, until tender. Mix 1/2 of the sturgeon with some of the bean salad and
Gurkensalat (cucumber relish salad) Slice cucumbers paper-thin. Sprinkle slices with sugar, vinegar, salt and pepper. Marinate for 20 minutes, drain off liquid, and toss lightly with sour cream. Top with minced parsley.
Mixed salad Wash salad and mix in a salad mixer.
Add all ingredients.
Add oil and vinegar according to taste.
Enjoy while fresh.
Cheese and rice casserole from joan johnson 1. Combine all in a mixing bowl. Pour into casserole dish sprayed
with nonstick spray.
2. Bake at 350F for 15-20 minutes.
One serving = 2 breads, 1 protein, 1/2 milk
Per serving-- 235 calories
Rice salad Mix the rice, corn, peppers, kidney beans, and onion in a bowl.
Combine the vinegar, oil, tamari, mustard, and horseradish in a small bowl and pour over the other
ingredients.
Toss well.
Winter vegetable broth with barley bannock 1 Prepare the broth by heating the vegetable oil in a large pan. Add the
chopped onion and allow to soften. Chop the celery and carrots into
approximately 2.5cm/1" chunks.
2 Stir the celery, carrots, leeks, parsnips, potato, prepared pearl
East-west asparagus salad Cut or break off the tough bottoms of the spears. Cut spears into
2-inch pieces. Drop into a pot of boiling water and simmer 2 minutes,
or just until tender. DO NOT OVERCOOK. Drain and rinse immediately
under cold running water until the aspara
Wild rice with mushrooms Pour cold rice over rice in strainer and lift rice with fingers (to remove
any impurities). Combine rice and 1 1/3 cups water and bouillon. Bring to a
boil, reduce heat. Cover and simmer 60 minutes.* Meanwhile cook bacon
partially and add mushr
Mandarin rice salad Combine all ingredients; mix well and CHILL.
Possum Kingdom Lake Cookbook
MC Formatted using MC Buster & SNT on 4/10/98
Brown sugar almond crisps Preheat oven to 300. Line 2 double-layer cushion-type baking sheets with parchment paper. (You can make your own double layer sheets by stacking staking sheets on top of one another.
Force brown sugar through a coarse sieve into a small bowl.
In a bowl wi
Jicama and red pepper salad 1. Dice the vegetables to equal sizes (1/4 inch or so?)
2. Wisk together the other ingredients and pour dressing over vegetables.
3. Marinate for 2 hours before serving.
Cucumber relish salad Slice cucumbers paper-thin. Sprinkle slices with sugar, vinegar,
salt and pepper. Marinate for 20 minutes, drain off liquid, and toss
lightly with sour cream. Top with minced parsley.
Spicy eggplant salad (bonjan) from afghanistan Slice the eggplants crosswise into 1,5 inch thick pieces. Sprinkle
them with 2 tsp. coarse salt and let stand for 15 minutes. rinse
eggplants under cold water, which removes the bitter taste, rinse,
and dry well on a towel.
Heat the oil in a
Meal-in-a-bowl potato salad Steam the unpeeled potatoes until they are just tender when pierced with a
fork, but not mushy. If they are very small, leave them whole, or, when
cool enough to handle, cut them in half or quarters with a very sharp
knife, taking care not to
Natto with rice Natto is fermented soybeans, a traditional Japanese staple for more than 1,000 years. It has a very powerful and pungent taste. It is widely known as the "tourist's and foreigner's most hated food" by the japanese. However, every vegan
Anne's strawberry spinach salad Chill salad dressing and pour over salad before serving.
Boston brown bread - a must with new england baked beans Sift flour, baking soda, sugar, and salt together. Mix in corn meal and whole wheat flour. Add remaining ingredients, mixing only until all flour is moistened. Pour into 2 greased 9 X 5 X 3 inch loaf pans. Bake at 300oF for 1 hour and 15 minutes. Rem
Vegetable soup Combine all ingredients in a large dutch oven or stock pot. Bring to a boil, then reduce heat and simmer until the vegetables are tender. Add water as necesary.
Options: Add pasta, rice or meat as desired.
Wild rice-turkey salad Cook the rice in the water until tender, about 50 minutes. Cut the
turkey into bite-size pieces. Combine all the ingredients ina bowl
and toss. cover and chill until ready to serve. Sprinkle on the
pecans just before serving.
1/4 recipe = 422 calories
Spicy spanish rice 28 oz Canned tomatoes, chopped
Cook rice according to package directions; set aside. Brown hamburger,
add onion, celery, and green pepper; cook until tender. Add chili powder,
black pepper, salt and tomatoes. Simmer, covered, for 20 minutes. Add
Brown butter blackberry charlotte BUTTER AN 8-INCH ROUND, 3-inch deep baking dish and arrange fresh or frozen lady fingers on the bottom and around the sides. Fill with berries and set the dish aside. Whisk together the eggs, sugar and flour in a work bowl and set aside. In a small saucep
Brown sugar angel food cake Preheat oven to 350 degrees. Have an ungreased 10-inch tube pan at hand. Combine cake flour and 1 cup brown sugar. In a large bowl, beat egg whites with cream of tartar and salt until foamy. Gradually add second cup of brown sugar. Continue to beat until
Festive layered pasta salad Prepare salad as directed on package Qexcept stir mayonnaise into seasoning
mixture. Stir celery and onions into finished salad. Layer salad greens,
tomatoes, turkey, Cheddar cheese and pasta salad in 2- to 21/2-quart glass
bowl or casserole. Garnish with
Beef 'n' barley vegetable soup Remove meat from the cracked soup bone; cut meat into cubes
and brown slightly in hot fat. Place meat, soup bone, water,
seasonings and parsley in soup kettle. Cover tightly and cook
slowly 1 hour. ADd nbarley and cook 1 hour long
1-pot vegetable bean casserole In nonstick skillet, melt butter over medium-low heat; cook garlic, onions
and carrots, covered, for about 10 minutes or until softened. Stir in
vinegar, rosemary, pepper and hot pepper flakes; cook, covered, for about
15 minutes or until onions a
Brown sugar fudge (penuche) * This is to taste. The original recipe called for 4 Tbls of Molasses,
STEP 1: PREPARE:
Prewarm the thermometer in hot water; use a 2-quart saucepan; butter the
upper sides (inside) of the saucepan; measure all ingredients except the
vanilla and opti
Snicker salad Prepare the pudding using 1 cup of milk; blend together with whipped topping. Add the apples, candy bars and grapes. Mix together and refrigerate until chilled.
Hamburger barley vegetable soup In 5-quart Dutch oven, brown ground beef (I use extra-lean): drain.
Stir in remaining ingredients. Bring to a boil. Reduce heat: cover and
simmer 1 hour or until vegetables and barley are tender. Remove bay
leaves.
Tip: Flavor improves i
Hot spinach salad In a 3 quart serving bowl, combine spinach, eggs, and radishes. Cover and
refrigerate. Immediately before serving time, place bacon in an 8-inch
skillet. Cook over medium-high heat for 6 minutes or until crisp, stirring
often. Remove bacon with a
Classic macaroni salad Combine all ingrediants using about 1/3 cup of mayonaise. Add mayonaise as needed. Adjust seasonings as needed.
Cover and chill for several hours before serving.
Garden-fresh couscous salad 1. In a medium saucepan combine water and bouillon granules; bring to boiling.
2. Add couscous. Remove from heat, cover and let stand 5 minutes or until liquid is absorbed.
3. Transfer to extra-large bowl.
4. Add carrot, sweet pepper, zucchini, yellow
Stefen's melon and jicama salad Combine melon, jicama and red onion. Whisk together citrus juices,
zest, jalapeno, mustard and olive oil. Season to taste with salt and
pepper. Toss and let sit for 1 hour. Serve in lettuce cups.
Per Serving: 310 calories, 2 g protein, 17 g car
Wild rice with apricots 8 SERVINGS DAIRY-FREE
This dish is great on its own or served in baked acorn squash halves and topped with Mushroom Gravy (see recipe from same issue) as a main dish.
Cook rice with water and 1/4 teaspoon salt in a medium saucepan, covered, until grains s
Adriatic squid salad Cut squid tubes in 1/4-3/8" rings. Cut tentacles into two inch pieces. Be
creative with the rest, you will know when you get to it. Rinse and set
aside. Place water in two quart pot. Bring to a boil. Cook squid about 10
minutes from the time
Mushrooms & leeks with saffron rice In pressure cooker, saute garlic and leeks for 2 to 3 minutes. Use this
time to heat the water, on stove or nuke. Mix salt in water. Add water to
cooker along with remaining ingredients. Cover, lock, and immediately bring
to high pressure. Keep
'9os style chicken salad In deep saucepan, place chicken. Add broth and 4 teaspoons of the curry
powder. Cover and simmer about 30 minutes or until chicken is fork tender.
Remove from heat and allow chicken to cool in broth. When cool, separate
meat from bones. Discard bo
Lentils and eggplant with brown rice Rice Cooker: Put the sherry or stock into the rice cooker with the sherry
or stock, and turn on the machine. Let the onion saute, as you chop and add
the garlic, mushrooms, carrot, and eggplant. Give the pot a quick stir as
you add each veggie.
Vegetable samosa In a saucepan, boil potatoes in salted water 15-20 minutes or until tender.
Drain well, return to saucepan and shake over low heat a few moments or
until dry. Mash well. Cook peas in boiling salted water 4 minutes. Drain
well.
Heat oil in a
Brown bread with maple cream Combine first 6 ingredients in a large bowl, stir well. Stir in dried cranberries. Add buttermilk, molasses, and 1/3 cup maple syrup to dry ingredients, stirring just until moistened.
Pour batter into a 13-ounce coffee can heavily coated with cooking spra
Frozen fruitcake salad Mix all together well, turn into a mold and freeze. Let stand 10
minutes before serving. Everyone loves this. It's good for dessert
too. It's especially pretty at Christmas because of the red and green
cherries but we like it for Than
Chinese cabbage salad Prepare greens by shopping up the Napa Cabbage and the green onions. You may use a coarse chop or shred, depending on preference: coarser than most cole slaw, but not bite sized pieces.
Boil together the vinegar, 1/2 cup sesame oil and sugar.
In a frying
White wine fruit salad In a shallow serving bowl, dissolve sugar in a mixture of wine, lemon rind, and lemon juice, stirring constantly. Gently add fruit. Chill two hours, tossing occasionally. Drain and serve on a bed of lettuce.
Yield: 8 to 10
Prep Time: 20 to 30 minutes
Chi
Farfel and egg salad --pareve or meat- Put farfel in sm. bowl. Add stock and stir. Let stand until completely
cooled.
Place eggs in med. bowl and mash. Stir in softened farfel.
Heat oil in nonstick skillet. Add mushroom, onion and pepper. Sprinkle
with spice mix and s
Red beans and rice Cook rice according to package directions. Remove from the heat.
In a large nonstick skillet, heat oil over medium heat. Add onion and cook until translucent and beginning to brown, 3 to 5 minutes. Add rice, beans, thyme, garlic powder, hot pepper sauc
Anne's dilly pasta salad Combine salad dressing, garlic, dill and seasonings, mix well. Add rest of
ingredients, mix lightly. Chill several hours or overnight so flavors can
mix. Serve on lettuce with crisp crackers.
NOTES: Chilling is very important.
Chopstix glass noodle salad Soak bean threads or rice sticks in hot water until soft, about 30 minutes. Drain thoroughly and cut into 4-inch lengths.
Snap off stems of snowpeas and discard. Blanch snowpeas for 5 seconds in
in 2 quarts boiling water. Immediately transfer snowpea
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