The Online Recipe Book

1 pk Dry yeast

1 c Warm water

-(105 to 115 F) 2 1/2 c All-purpose flour

3/4 c Whole wheat flour

2 ts Salt

4 ts Cornmeal (optional)

Stir yeast into warm water and set aside for 5 to 10 minutes. Combine the flours and salt in a mixer bowl; add yeast mixture. Mix until dough begins to pull away from side of bowl. (Add a little more flour if dough sticks to side.) Divide dough in half. On a floured surface with floured rolling pin, roll each half into a 15-inch circle (dough should overlap pan by 1 inch all around). If dough resists rolling, let it rest a few minutes and try again. Dough can be refrigerated or frozen before rolling. Thaw thoroughly before attempting to roll out. Coat two nonstick 14-inch pizza pans with cooking spray and sprinkle with cornmeal (optional). Arrange each crust in a prepared pan and top as desired. [ MODERN MATURITY: Feb/March 1990 } Posted By: Fred Peters

1 sm Onion

1 tb Vegetable oil

1 sm Tomato

1 c Mushrooms

1/2 c Brown rice, cooked

2 oz Dried chestnuts

2 tb Water

1 ts Yeast extract

1 ts Tomato paste

Cover the chestnuts with boiling water and leave them to soak for several hours, then cook them until tender. (If the chestnuts are soaked in warm water in a wide-rimmed thermos flask, or in a warm cupboard, them may be tender enough not to require more cooking.) Chop the onion and saute it in the oil in a saucepan for about 3 minutes. Skin and chop the tomato. Slice the mushrooms. Add them to the pan and cook for a further 3 minutes or so. Add the rice and chestnuts to the pan and stir well. Then add the water, yeast extract and tomato paste. Mix together very thoroughly as it heats up so that the yeast extract is amalgamated evenly into the mixture. Continue cooking over a gentle heat until all the ingredients are well heated. * Source: The Single Vegan – by Leah Leneman (ISBN: 0 7225 1454 9) * Typed for you by Karen Mintzias

1 Large DUCK

1 c Onions minced

1/2 lb Bacon, cut in small pieces

2 tb Celery, heart, minced

3 tb Green bell pepper, minced

1/2 c Red wine

1 tb Tomato paste

1 ts Basil

1 c Olives pitted split

Directions: Split the ducks, rinse and pat dry. In a large pan,brown the duck halves in oil, skin side down and turn and brown the other side. Pour off all but 2 tbs of drippings (the domestic duck will render some extra fat) and add the onions, garlic and bacon. Cook slowly until the bacon is brown and pour off the extra fat again. Add the carrots, celery and bell pepper. Cook for a minute or two and add the stock, wine, mustard, tomato, bay leaf, basil and thyme. Bring to a boil and reduce heat to a simmer. Cover and cook for 30 minutes and add the olives. Cover and cook very slowly until the duck is very tender (time depends on origin and size of duck). Serve with wild rice.

2 Eggs

1 c Milk

3 tb Flour

1 ds Salt

Sugar to taste Fat to grease skillet 4 tb Preserves

Combine the eggs, milk, flour, salt, and sugar to a smooth batter. Pour into greased skillet, and over low heart, cook until golden brown. While still hot, fill with preserves and roll up. Dust with sugar, and serve as hot as possible. Sugarless ‘Flaedle’ can also be filled with chopped, seasoned leftover meat or with ground meat, arranged in a greased ovenproof dish, and briefly baked. Serves 4. From: D’SCHWAEBISCH’ KUCHE’ by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 8/92