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

———————————–PASTA———————————– 1 c Flour *

1 lg Egg

1 ts Salt

1 ts Pepper, white

2 tb Oil, olive

1 bn Basil, washed, stemmed

1/2 c Oil, olive

———————————–SAUCE———————————– 2 tb Butter

1/2 c Mirepoix **

3 tb Puree, shallot ***

2 ea Bay leaves

1 ts Thyme

1/2 ts Oregano

1 ts Peppercorns, crushed

1 c Wine, white

2 tb Basil, fresh, chopped

3 md Tomatoes, ripe, chopped

4 tb Puree, tomato

1 ts Puree, garlic ***

2 c Stock, chicken ***

2 c Stock, veal ***

Salt (to taste) Pepper (to taste) * The flour used for this pasta recipe is made up of 70% semolina, and 30% of either all-purpose, rice, or buckwheat flours.

** Mirepoix is a mixture of diced onions, carrots, celery and leeks. *** See recipes for Garlic Puree, Shallot Puree, Chicken Stock, Veal Stock if you don’t have one of your own. For the Pasta: ============== Place the flour on a work space or in the bowl of a mixer. Add egg, salt and pepper. Mix well, then add olive oil and basil puree. Continue mixing. Roll the dough into a ball and work it by hand until it’s smooth. Sprinkle the dough ball with flour and run it through a pasta machine. Dust the noodles with flour and do not dry before cooking. For the Sauce: ============== Melt the butter in a saucepan. Add the mirepoix, shallot puree, bay leaves, thyme, oregano, and peppercorns. Reduce for 5 minutes (to allow the flavors to come out). Add white wine and cook briefly. Add the basil, tomatoes, tomato puree, garlic puree, chicken stock and veal stock. Cook for 15 minutes (until the vegetables are soft). Strain into another saucepan and adjust the seasonings. Reduce the mixture over high heat for 10 minutes. Reserve. To Assemble: ============ Cook the pasta in plain boiling water, then drain. In a saute pan, heat 2 tablespoons of olive oil, 1 tablespoon of basil puree, salt and pepper. Add the pasta to the saute pan. Add a little tomato sauce to the pasta and heat. To serve, ladle the sauce onto serving plates, swirl pasta in the center and garnish with basil leaves and chopped chives. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Masataka Kobayashi, Masa’s, Vintage Court Hotel, : San Francisco, CA

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

—————————-MASHED POTATO CRUST—————————- 5 md To large Russet potatoes,

-peeled 1 Garlic clove

1 Celery stalk

1 Bunch parsley

8 Peppercorns

1 md Onion

1 Bay leaf

1 tb Light miso

1 tb Olive oil

Paprika ———————————-FILLING———————————- 1 tb Olive oil

3/4 c Diced red onion

1 Garlic clove, minced (1 t.)

1/2 lb Mushrooms, sliced (opt.)

lb Firm tofu, wrapped, or -frozen and defrosted 4 tb Hickory-flavored barbecue

-sauce 1 tb Nutritional yeast (opt)

1 tb Instant gravy mix or other

-strong powdered broth 1 ts Dried thyme

1 ts Paprika

1 tb Tamari

1 c Fresh or frozen corn

1 c Chopped spinach or green

-chard ——————————–SIMPLE GRAVY——————————– 2 tb Olive oil

2 tb Whole wheat pastry flour

2 ts Nutritional yeast (opt)

1 tb Instant gravy mix OR

1 Vegetable bouillon cube

2 1/2 c Reserved potato water

1. Peel and quarter potatoes. Place ina medium or large pot with water

to cover. Add garlic, celery, parsley, peppercorns, onion, and bay leaf. Bring to a boil, cover, and simmer over medium-low heat for 15 to 20 minutes or until very tender. 2. While potatoes are cooking, prepare filling. Heat 1 T oil, onion, and

garlic in a large skillet. Saute for 1 minute over medium heat, then add mushrooms and saute for 2 minutes. Crumble tofu in chunks into skillet and saute briefly, mixing well. Stir in barbecue sauce, yeast, gravy mix, thyme, paprika, and tamari. Mix well and saute, stirring frequently, for 20 minutes over medium heat. Preheat oven to 400. 3. Transfer potatoes from water to a large bowl, reserving potato stock.

Add miso, oil, and 3/4 to 1 cup potato stock to potatoes, in 1/4- to 1/3-cup increments, mashing as you add the stock. Add only enough water to

moisten potatoes adequately. Do not overmoisten. 4. Add corn and spinach to filling and mix well. Pour filling into an

oiled, shallow ovenproof casserole. Pat down with back of a large spoon. Spread potato crust evenly over filling, smoothing top with a spoon or spatula. Dust evenly with paprika. Bake for 30 to 40 minutes, or until crust is golden. 5. While casserole bakes, prepare gravy. Heat oil in a large skillet. Add

flour and yeast, and stir with a whisk over medium heat to form a paste. Slowly stir in 2 1/2 cups of reserved potato water, whisking as you stir to allow gravy to thicken. Stir in instant gravy mix and continue whisking until gravy is thick and smooth; add additional potato water, if necessary. 6. Serve casserole with crust on the bottom and filling on top. Spoon

gravy over top. From _American Vegetarian Cookbook_ by Marilyn Diamond

2 c Noodles; whole wheat

2 Eggs; beaten

1 Onion; chopped

2/3 c Yogurt; plain

6 Mushrooms; chopped, large

2/3 c Oil; sunflower

1 ts -Salt

3 ts Oil

1/2 ts Worcestershire sauce

1 c Cheese; grated

-Bread crumbs Preheat oven to 350F. Cook noodles till tender; drain. Saute onion, mushroom, sunflower seeds in oil till vegs soft & seeds crisp. Combine drained noodles & veggies. Stir in cheese, eggs, yogurt & seasonings. Turn into an oiled casserole, top with bread crumbs & cheese. Bake at 350F for 30 minutes or till casserole is firm. SERVES:4

1/3 cup margarine — softened

3 Tablespoons brown sugar

egg substitute equivalent to 2 eggs 1 cup solid pack pumpkin

1 cup whole wheat flour

1/2 cup all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 1/2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon salt

1/4 teaspoon ground cloves

1/4 teaspoon ground allspice

1/2 cup buttermilk

1 cup quick-cooking oats

1/2 cup chopped dates

In a mixing bowl, cream margarine and sugar. Beat in egg substitute and pumpkin. Combine the dry ingredients; add to creamed mixture alternately with buttermilk. Stir in oats and dates. Pour into an 8×4x2 loaf pan coated with nonstick cooking spray. Bake at 350 degrees for 75 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pan 10 minutes; remove to a wire rack to cool.

1 cn 15 oz pinto beans or 1 1/2 c

Vegetable cooking spray* 1/2 c Chopped onion

1 Clove garlic, minced

1/4 ts Ground cumin (sub. turmeric)

1/4 c Picante sauce

1 cn 4 oz chopped green chiles

4 8 wh.wheat flour tortillas

3/4 c Shred. Monterey Jack cheese

2 tb Sliced ripe olives

2 c Shredded lettuce

1 md Tomato, chopped

Hot green pepper slices, opt * Bean mixture required extra liquid – used vegetable oil Place pinto beans in a colander, rinse under cold tap water and allow to drain. Coat a large skillet with cooking spray; place over medium heat. Saute onion and garlic until tender. Stir in reserved beans and cumin. Reduce heat. Cook, uncovered, 30 min. or until mixture is a thick paste. Stir occasionally and mash beans with a wooden spoon. Set aside. Combine picante sauce and green chiles. Set aside. Wrap tortillas in aluminum foil and bake at 350 for 10 min or until thoroughly heated. Place a tortilla on a baking sheet lightly coated with cooking spray. Top with 1/3 bean mixture, 1/3 picante sauce mixture, 1/4 c cheese and 2 tsp olives. Repeat layers twice, top with remaining tortilla. Cover with foil and bake at 350F for 15 min or until thoroughly heated. Transfer to a serving platter. Arrange shredded lettuce around torte. Top lettuce with chopped tomato and garnish with hot green pepper slices, if desired. Cut into wedges to serve. 4 servings 269 calories per serving Protein 13.0, Fat 8.7, Carbohydrate 36.5, Fiber

10.3, Cholesterol 17 Sodium 409, Potassium 462

Source: Cooking Light Tex-Mex from Warner Books Tested with many substitutions by Elizabeth Rodier Oct 93

1/2 c All-purpose flour;

3/4 c Buckwheat flour;

1 ts Baking powder

2 ts Sugar substitute

1 lg Egg; beaten slightly

1 c Water

1 tb Margarine; Melted

1 ts Margarine; for cooking

Blend flours, baking powder, and sugar substitute in bowl. Mix in egg, water, and melted margarine. Let batter stand for 10 minuteats. Melt 1 teaspoon margarine in a 10-in nonstick skillet over medium heat. Drop batter by the tablespoonful onto hot skillet. Allow pancakes to cook until bubbles form around the pancakes. Thin remaining batter with additional water if necessary. Turn pancakes over with a spatula. Continue cooking until pancakes are done. Place on heated dish and continue cooking until all the pancakes have been prepared. Food Exchange per serving: 1 STARCH EXCHANGE + 1 FAT EXCHANGE CHO: 18g; PRO: 3g; FAT: 4g; CAL: 118; Low-sodium Diets: This recipe is suitable. Source: The Art of Cooking for the Diabetic by Mary Abbott Hess, R.D.,M.S. and Katharine Middleton Brought by to you and Yours via Nancy O’Brion and her Meal Master

15 oz WheatBran Flakes/Raisins;1Pk

5 c Whole Wheat Flour

2 c Sugar

1 tb Baking Soda AND

2 ts Baking Soda

2 ts Salt

4 ea Eggs; Lg, Beaten

1 qt Buttermilk

1 c Vegetable Oil

Combine the cereal, flour, sugar, soda and salt in a very large bowl. Make a well in the center of the mixture and add the eggs, buttermilk and oil. Stir until the dry ingredients are just moistened and no flour streaks remain. Cover and store in the refrigerator until ready to bake. Batter can be stored for up to 6 weeks. When ready to bake, spoon the batter into prepared muffin tins, filling each cup 2/3rds full. Bake at 400 degrees for 12 to 15 minutes or until done. Makes a total of 5 1/2

dozen muffins.