The Online Recipe Book

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

*INGREDIENTS* 1/2 c Mayonnaise

1 ts Spicy brown mustard

1 tb Onion, finely chopped

1 Dill pickle, medium, finely

-chopped 1/2 ts Celery seeds

Pepper, dash 2 c Cabbage, finely chopped

4 Monterey Jack cheese slices

2 Bagels

4 oz Corned beef, sliced

8 Liverwurst slices

4 Dill pickles, sliced

-diagonally 4 Radish roses

Serves 4 *DIRECTIONS* Mix mayonnaise, mustard, onion, chopped dill pickle, celery seeds and pepper; mix into cabbage in small bowl. Refrigerate covered several hours for flavor to blend. Place cheese slices on bagels; spoon half the cabbage slaw on the cheese. Arrange beef on slaw; top with remaining slaw and the liverwurst. Spear pickle slices and radishes on 4 toothpicks; place on top of each sandwich. Makes 4 servings. From: Bagels! Bagels! and more Bagels! by Nao Hauser and Sue Spitler, c. Lender’s Bagel Bakery, Inc., Bantam Books, 1982. Shared by June Hoffman, 6/93

————————–TOPPING————————– 1/4 c Sugar

1/4 c Brown Sugar

2 ts Cinnamon

1 c Flour; Unbleached, Unsifted

1/2 c Butter Or Margarine

—————————CAKE————————— 2 1/4 c Flour; Unbleached, Unsifted

1/4 c Sugar

1/4 ts Salt

1 pk Yeast; Dry

3/4 c Milk

1/2 c Butter Or Margarine

1 ea Egg; Large

TOPPING: For topping, mix sugars, cinnamon and flour. Cut in butter until mixture is crumbly. CAKE: To make cake, mix 1 cup flour, sugar, salt and yeast in a large bowl. Place milk and butter in a sauce pan and heat until very warm (120 to 130 degrees F). Gradually add to dry ingredients; beat 2 minutes. Beat in egg and 1 cup flour. Beat on high speed for 2 minutes. Stir in enough flour to make a soft but stiff batter. Spread batter into a well-greased 9-inch square cake pan. Sprinkle with topping. Let

rise in a warm place until double in bulk, about 1 1/2 hours. Bake at 350 degrees F. about 45 minutes or until done. Makes 1 9-inch square cake. —–

2 c Flour

1 c Quick oats, un-cooked

1 ts Baking soda

1 ts Cinnamon

1/2 ts Salt

1 c Butter or margarine;softened

1 c Brown sugar, packed

1 c Granulated sugar

1 Egg; slightly beaten

1 ts Vanilla

1 c Libby’s solid-pack pumpkin

1 c Semi-sweet morsels

Preheat oven to 350 degrees. Combine flour, oats, baking soda, cinnamon and salt; set aside. Cream butter; gradually add sugars, beating until light and fluffy. Add egg and vanilla; mix. Alternate additions of dry ingredients and pumpkin, mixing well after each addition. Stir in morsels. For each cookie, drop 1/4 cup dough onto lightly greased cookie sheet; spread dough into a ghost shape using a thin metal spatula. Or make a qiuck ghost pattern of heavy paper. Make 2 or three poses for realism. Bake 20-25 minutes, til cookies are firm and lightly browned.Remove from cookie sheets; cool on racks. Spread with white royal icing. Trim brown face features with tube-icing. Source: Magazine, newsletter Oct ‘89 Dolores McCann BSWN00A

1 1/3 c Salad Oil

1/2 c Vinegar

1/4 c Parmesan Cheese; Grated

1 tb Sugar

2 ts Salt

1 ts Celery Salt

1/2 ts White Pepper

1/2 ts Dry Mustard

1/4 ts Paprika

1 md Garlic Clove; Minced

Put all of the ingredients in a blender container and blend until combined. Chill before serving. Makes 1 3/4 cups.

1 1/2 c Cornmeal

1/2 c Cooking oil

1/2 ts Baking soda

1 ts Salt

1 cn Cream style corn

2 Eggs

1/2 lb Cheese, grated

1 c Onion, chopped

1 lb Crawfish tails

2 Jalapeno peppers, choppe

Mix all ingredients except crawfish. Blend until moist. Add crawfish and stir well. Pour into greased 9×13 baking dish and bake at 375 degrees for 30 minutes or until golden brown. Randy Rigg

3/4 c AM Barley or Buckwheat Flour

3/4 c AM Whole Wheat Flour

2 ts Non-alum baking powder

2 ts Sea salt (optional)

1/4 c Raw honey

1 Egg; beaten

-OR- egg replacer 1/2 c AM Unrefined Vegetable Oil

1 c Fresh milk or water

-OR- milk substitute 1/2 c Pecans

Combine dry ingredients. Mix liquid ingredients thoroughly. Add dry ingredients. Stir until moist, but not smooth. Stir in pecans. Fill well-oiled muffin cups 2/3 full. Bake at 350 F. for 15 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