| Ingredients | |||
| 2 | pound | hito, catfish, pickerel or trout, dressed | |
| 4 | cloves | garlic, crushed | |
| 1/3 | cup | vinegar | |
| 1/4 | cup | water | |
| 1 | salt, to taste | ||
| 1 | pepper, to taste | ||
| 1 | whole | bay leaf | |
| 3 | tablespoons | oil | |
Directions: | |||
| Put fish in porcelain or non-stick skillet. Combine the rest of ingredients except cooking oil, and pour over the fish. Over medium heat, bring to a boil. Cover, lower heat and simmer for about 10 minutes turning fish once. Transfer fish to a dish. Let sauce in skillet simmer until reduce Transfer to a small bowl and set aside. Heat oil in skillet. Fry fish until brown on all sides. Place on serving dish. Pour sauce over it. | |||
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| Ingredients | |||
| 2 | medium | onions | |
| 2 | medium | tomatoes, (peeled, or tinned) | |
| 2 | pounds | spinach | |
| 4 | tablespoons | peanut butter, (not sweet!) | |
| 1 | salt, to taste | ||
| 1 | pepper, to taste | ||
| 1 | oil, for frying | ||
Directions: | |||
| Slice the onions and fry in oil until soft. Peel the tomatoes in boiling water (or use tinned tomatoes). Slice and add to the onions. Wash, trim and chop the spinach coarsely. Add to the stew and cook, covered, over a medium heat for 5 minutes, stirring to prevent sticking. Thin the peanut butter with hot water to make a smooth paste. Add to the stew. Season with salt and pepper and cook for another 5 – 10 minutes, stirring and adding water if necessary to prevent sticking. | |||
| Ingredients | |||
| 1 | small | onion, chopped | |
| 2 | tablespoon | oil | |
| 1 | pound | hubbard squash, pared and cut into 1 inch pieces | |
| 2 | medium | yams, or sweet potatoes pared and cut into 1 inch pieces | |
| 1 | cup | coconut milk | |
| 1/2 | teaspoon | salt | |
| 1/2 | teaspoon | cinnamon, ground | |
| 1/4 | teaspoon | cloves, ground | |
Directions: | |||
| Cook and stir onion in oil in 10-inch skillet over medium heat until tender. Stir in remaining ingredients. Heat to boiling. Reduce heat. Cover and simmer 10 minutes. Simmer, uncovered, stirring occasionally, until vegetables are tender, about 5 minutes longer. Makes 6 to 8 servings | |||
| Ingredients | |||
| 3 | pounds | tomatoes, peeled and seeded | |
| 2 | tablespoons | tomato paste | |
| 1 | cup | buttermilk | |
| 1 | tablespoon | olive oil | |
| 1 | whole | avocado, mashed to a puree | |
| 1 | whole | lemon, juice of | |
| 2 | tablespoons | parsley, fresh, finely minched | |
| 1 | salt, to taste | ||
| 1 | pepper, to taste | ||
| 1 | hot pepper sauce, to taste | ||
| —Garnish— | |||
| 1 | cucumber, peeled, seeded and diced | ||
| 1 | sour cream, or plain yogurt | ||
Directions: | |||
| Puree tomatoes in a food processor or food mill, then press through a sieve to remove seeds. In a large mixing bowl, beat the pureed tomatoes, tomato paste, buttermilk, and oil. Toss pureed avocado with 1 tablespoon lemon juice to hold the color. Add the avocado, remaining lemon juice, and parsley to the tomato mixture; stir to mix well. Season to taste with salt and pepper, and a generous number of drops of hot pepper sauce. Refrigerate several hours before serving. At serving time, taste soup for seasonings. Ladle into individual bowl and have guest garnish their portions with cucumber and sour cream. Pass hot pepper sauce around to add more piquancy. Makes 8 to 10 servings. | |||
| Ingredients | |||
| 2 | cups | cooked turkey, diced | |
| 1 | cup | pineapple, chunks well drained | |
| 1 | cup | celery, diced | |
| 1/2 | cup | greed onions, sliced | |
| 1/4 | cup | peanuts, dry roasted | |
| 1 | cup | green peppers, diced | |
| 2/3 | cup | mayonnaise | |
| 2 | tablespoons | chutney, chopped | |
| 1 | tablespoon | lime juice | |
| 1/2 | teaspoon | curry powder | |
| 1/4 | teaspoon | salt | |
| 1 | lettuce leaves, optional | ||
Directions: | |||
| In a mixing bowl, toss first six ingredients. In a small bowl, combine all remaining ingredients except lettuce. Pour over turkey and mix gently. Chill. Serve on a bed of lettuce, if desired. Yields: 4 servings. | |||
1 c Shortening; soft 1 1/2 c Brown sugar, firmly packed 4 Eggs 2 1/2 c Sifted all-purpose flour 1 ts Baking powder 1/2 ts Soda 1 1/2 ts Salt 2 ts Cinnamon 3/4 ts Cloves 3/4 ts Nutmeg 2 c Sweetened canned applesauce 1 1/2 c Quaker Oats, uncooked – (quick or old-fashioned) 1 c Raisins 1 c Pitted dates – cut in small pieces 1 c Candied red cherries – cut in small pieces 1 c Chopped nutmeats Beat shortening and sugar together until creamy. Add eggs, one at a time, beating well after each addition. Sift together 2 cups of the flour, baking powder, soda, salt and spices. Add alternately with applesauce to creamed mixture; blend well. Stir in oats. Combine remaining 1/2 cup flour with raisins, dates, cherries and nutmeats; stir to coat fruits and nutmeats evenly with flour. Stir into batter. Pour into 2 greased and waxed paper-lined 8-1/2″ x 4-1/2″ x 2-1/2″ loaf pans. Bake in preheated very slow oven (275 F.) about 2 hours. Set pan of hot water in bottom of oven while loaves are baking. Loosen edges; cool on wire rack about 10 minutes. Remove from pans; cool thoroughly. Wrap cooled bread and store one day before slicing. Source: Our Favorites for family and friends Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias |
-BRUCE MCMANUS (TTGP71A) 1 3/4 c Whole wheat flour 1 ts Baking soda 1 ts Ground ginger 1 ts Ground cinnamon 1 ts Allspice 1 ds Salt 1 c Milk 1/4 c Plus 1 tablespoon honey 1/4 c Molasses 1/2 c Raisins 1 tb Orange marmalade Put all ingredients in order listed; select Sweet Bread>> and push start. SPECIAL NOTE: This is not a yeast bread and does not rise very high. The center of this may remain doughy but rest is good. You can also reduce to 1 1/2 flour, 3T honey,3T molasses, 6 T raisins, 2 T marmalade, 3/4 cup milk. Spices remain same. It makes a smaller loaf but will be fully cooked. As I said I haven’t tried this but in writing this for you the old glands began salivating and I guess I will. Probably the variation. Then I think I will use yeast and gluten and see what happens. As you have been dealing with DAK for at least the >>> three years you have had your machine you know that he gets carried away with each of his new “finds”. I thought he was going to keep this newsletter going for us but maybe other things have his attention right now. I would think you could FROM: BRUCE MCMANUS (TTGP71A) |
| Ingredients | |||
| 6 | each | hot dogs, red casings | |
| 6 | each | potatoes, peeled and cubed | |
| 1 | md | onion, chopped | |
| 1 | salt, to taste | ||
| 1 | pepper, to taste | ||
| 1 | garlic powder, to taste | ||
Directions: | |||
| Par boil potato cubes until slightly tender when pierced with a fork. Slice hot dogs into coins (chunks). Heat coating of oil in frying pan. Add chopped onion, hot dogs and potato cubes. Cook until potatoes are golden. Serve. | |||
-Barb Day GWHP32A 1/4 c Better for Bread flour 3/4 c Wheat flour 1/3 c Instant nonfat dry milk 1 tb Cocoa; unsweetened 2 tb Sugar 2 tb Gluten 1 ts Salt 1/2 ts Instant coffee granules 1/8 ts Baking soda 1/2 c Walnuts or halved pecans -broken 1 Egg 2 tb Canola;or veg. oil 1 tb Honey 1 ts Vanilla 1 c Apple juice heated with 4 tb Water 2/3 c Dates; chopped 1/3 c Chocolate chips 1 pk Yeast Place all ingredients (EXCEPT DATES AND CHOCOLATE CHlPS) into the pan in the order listed. Select white bread and push “Start” (dough will seem overly soft at first). Add dates and chips at the “beep,” 88 minutes into the cycle(33 min. for DAK Turbo II Great taste for everyone. With a dusting of confectioners’ sugar, quarter- round slices of this scrumptious bread can double as “brownies.” Shared by Barb Day |
2 c AM Whole Wheat Flour 2 ts Non-alum baking powder 1/2 ts Sea salt (optional) 1/2 ts Ginger 1 c Flaked unsweetened coconut 1/4 c AM Unrefined Vegetable Oil 1 Egg or egg replacer 2/3 c Buttermilk 1/2 c Unsulphured molasses -OR- honey 1 ts Pure vanilla In mixing bowl stir together flour, baking powder, salt, ginger and coconut. Mix liquid ingredients and add to the dry mixture until moistened. Fill well-greased muffin tins 2/3 full. Bake at 350 F. for 20-25 minutes. (Yield: 24 small or 12 large muffins) Source: Arrowhead Mills “Whole Grain Muffins” tri-fold Reprinted by permission of Arrowhead Mills, Inc. Electronic format courtesy of: Karen Mintzias |