769643 Chocolate Potato Cake
Ingredients & Directions 2/3 c Shortening or butter 1/2 c Ground chocolate (prefer 2 c Sugar -Ghirardeli’s) 1 c Mashed potatoes 1 t Ground cinnamon 1/2 c Sweet milk or coffee 1 t Ground cloves 2 c Flour 1/2 t Ground nutmeg 2 t Baking powder 1 c Chopped walnuts 1/4 t Salt 4 Eggs Cream butter and sugar. Add beaten egg yolks and hot mashed potatoes. Sift together 3 times, the flour, baking powder, salt, chocolate, spices; add nuts. Fold in stiffly beaten egg whites. Bake in three (a must) greased 8-inch layer pans at 350 degrees for 30 minutes. Cool for 30 minutes. Spread on marshmallow frosting and sprinkle with nuts. (Cake is also very good with a cream cheese icing and nuts.) Yields 1 servings
Seven Grain Bread – Pan-1
Ingredients & Directions -Don Fifield xkgr41a 2 1/4 c Whole wheat flour 1/4 c 7-grain cereal 1 tb Dry milk 1 ts Salt 1 tb Butter 1 tb Molasses 1 c Water 1 ts Dry yeast Timer OR Bake (Rapid) mode may be used. Place all ingredients (except liquids and yeast) inside the bread pan. Add liquid ingredients. Close cover and place dry yeast into the yeast holder. SELECT: WHOLE WHEAT BAKE MODE. Press start. 5:00 will show. Yields 1 Servings
Ihop Pancakes
Ingredients & Directions Nonstick Spray 1 1/4 c All-Purpose Flour 1 Egg 1 c Buttermilk 1/4 c Granulated Sugar 1 ts Baking Powder, (Heaping) 1 ts Baking Soda 1/4 c Cooking oil 1. Preheat a skillet over medium heat. Use a pan with a nonstick surface, or use nonstick spray. 1. In a blender, or with a mixer, combine all if the remaining ingredients until smooth. 3. Pour the batter by spoonfuls into the hot pan, forming 5″ circles. 4. When the edges appear to harden, flip the pancakes. they should be light brown. 5. Cook on the other side for the same amount of time. They should be light brown. Makes 8-10 pancakes dianne@olynet.com Yields 4 Servings
Walnut Brown Bread
Ingredients & Directions 3 c Raisins 4 ts Baking soda 3 c Water 2 ts Salt 1/4 c Shortening 2 lg Eggs; slightly beaten 5 1/2 c Unbleached flour; sifted 1 c Walnuts; chopped 2 c Sugar Combine the raisins and water in a 3-quart saucepan and bring to a boil. Boil, uncovered, for 5 minutes, then remove from the heat and add the shortening. Cool to lukewarm. Sift the flour, sugar, baking soda and salt together into a mixing bowl and add the eggs, walnuts and raisin mixture. Stir until just moistened. Spoon the batter into 6 greased (1-lb) vegetable cans. Bake in a preheated 350 degree F. oven for 1 hour or until a cake tester or wooden pick inserted in the center of each loaf comes out clean. Cover with aluminum foil for the last 15 minutes of baking to prevent overbrowning. Cool in the cans for 10 minutes before turning out onto wire racks to cool to room temperature. Yields 10 servings
Multigrain Buttermilk Pancakes (no-tofu)
Ingredients & Directions 1 1/2 c Multigrain Pancake Mix; -(no-tofu) 1 Egg 1 tb Canola oil 1 1/4 c Buttermilk; plus 1/4 c Extra buttermilk; to thin Lowfat 1% milk; may be -substituted 1) Place mix in a large bowl. Beat egg lightly with the oil in a small bowl. Add egg mixture and enough buttermilk to the mix to make a creamy batter. 2) Cook pancakes on a lightly oil, nonstick griddle or skillet, turning when buttles appear on the serve. VEGAN PANCAKE – omit egg and milk and use 2 tablespoons oil and 1+1/4 to 1+1/2 cups apple juice or other liquid. EACH SERVING: 265 cals, 6g fat: 22% cff estimated by mastercook and kitpath@earthlink.net 3/99 Veg-Recipes@onelist.com, eat-lf@lists.best.com Yields 4 servings
Seven Grain Bread
Ingredients & Directions -Gaye Levy 1 1/4 c Water 3/4 c 7 grain mix 2 c Bread flour 1/2 tb Bread flour 1/4 c Whole wheat flour 2 tb Sugar 2 tb Molasses 1 ts Salt 1 1/2 tb Powdered buttermilk 1 1/2 ts Yeast 1 1/2 tb Margarine I bought a bag of “7-grain mix” (Stone-Burh) and came up with the following recipe for the BM. My goal was to come up with a “Poulsbo Bread”. This is very very close to the commercial product – only a lot fresher tasting. About the only thing missing is sunflower seeds, which I will try adding next time. I hope you like this. We ate an entire loaf in one sitting (and there are only two of us!) Put ingredients into pan in order listed. Bake at regular setting. One more thing: this is a soft bread and will be difficult to slice when hot. If you are going to use it in a sandwich, allow it to cool first. Regards, *** Gaye in Bellevue, WA *** 10/01 01:34 pm Yields 16 Servings
Irish Rover's Unicorn Pub Shepherd's Pie
Ingredients & Directions 2 lb Ground beef, lean 1 c Onion; diced 1 c Carrots; diced 1 c Celery; diced 1 1/2 c Corn; fresh or frozen 2 Garlic clove; minced Salt; to taste Pepper; to taste 1/2 ts Nutmeg 8 oz Beef broth 2 tb Butter; mixed with 2 tb Flour 2 lb Potatoes; cooked and mashed Butter Cook ground beef in frying pan until brown. Add onion, carrots, celery, garlic, salt, pepper and nutmeg. Lower heat and cook for 10 minutes or until vegetables are wilted. Add beef broth, bring to a boil. Stir in enough of the butter/flour roux to make a thick gravy to bind the filling. Pour into large shallow baking pan and cool. The filling should be about 1-1/2 inches deep. Cover the meat mixture in the pan with the corn and then top with the hot mashed potatoes. smooth potatoes evenly, brush surface with butter. Bake at 325 F for 35-40 minutes. The Irish Rovers, of “Puff the Magic Dragon” and “The Unicorn” fame, own a very successful “Old Country Pub” in Calgary, Alberta. Their Shepherd’s Pie is justly famous. Vincent Lee, kitchen manager at the Unicorn says the recipe came directly from Ireland via the Irish Rovers more than 10 years ago. Calgary Sun, Monday, October 15, 1990 per Fred Towner Fidonet COOKING echo From Yields 6 Servings
