Thai Rice Black Bread
Ingredients & Directions 6 tb Rice; Black 1 c Water 1/2 c Rye; oat or whole wheat Flour 2 c Bread Flour; Or All Purpose -Flou 1 tb Malt; Or Molasses 1 ts Salt 1 1/2 ts Fennel; or anise seeds 1 ts Caraway seed 1 1/2 ts Cumin seed 1 tb Oil 1 1/2 ts Dry yeast Simmer rice in water until just tender. Cool and pour into transparent measure. Add water to bring the total measure up to 11 ounces. Add to mixing bowl with the remaining ingredients except the yeast. Place yeast in proper place according to the directions for your machine. from the Narsai David sheet Yields 1 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
Old Fashioned Mince Pie
Ingredients & Directions PLACE IN LARGE KETTLE 1 c TVP granules 1 c Hot water 4 c Tart apples, peeled & diced 1 c Raisins *OR* currants 1/2 c Apple cider 1/2 c Brown sugar (reduce if need) 1 Orange,grated rind & juice 1 Lemon,grated rind and juice STIR IN 1 ts Cinnamon 1 ts Nutmeg 1 ts Mace 1/2 ts Allspice 1/2 c Chopped walnuts (optional) HAVE READY 1 Double crust for 9″ pie Bring first group of ingredients in kettle to a boil, reduce heat and simmer gently until apples are soft, about 20 minutes. Stir in spices and nuts and cook 5 minutes more. Keep in a covered jar in refrigerator until ready to use. Makes 1 quart. TO MAKE PIE: Line a 9″ pie plate with the bottom crust, fill with mince mixture, top with crust, seal edges by crimping together, slash top in 6 places. Brush a little soy milk onto the crust. Bake at 375F about 1 hour until nicely browned. If pie begins to brown too soon, lay a piece of foil lightly over the top. Yields 8 Servings
Lemon Glaze (for Cookies)
Ingredients & Directions 1 Egg white; slightly beaten 1 ts Lemon juice 1 1/2 c Powdered sugar; sifted Dash salt 1/2 ts Lemon peel; grated Combine egg white, powdered sugar, lemon peel, lemon juice, and dash salt; beat well. Yields 1 servings
Whole Wheat Yogurt Bread – Pan-1
Ingredients & Directions XKGR41A Don Fifield 1 tb Sugar 2 1/4 c Whole wheat flour 2 tb Sesame seeds 1 tb Dry milk 1/2 c Yogurt (4 1/2 oz) 1 ts Salt 1/2 c Water 1 tb Butter 1 ts Dry yeast 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
Orange Mock Cheesecake
Ingredients & Directions 2 c Cheerios cereal; finely -crushed 1/4 c Sugar 1 ts McCormick/Schilling cinnamon 1/4 c Blue Bonnet margarine; -melted 14 oz Sweetened condensed milk 1/2 c Frozen orange juice -concentrate; partially -thawed 3 Eggs 1 ts McCormick/Schilling vanilla -extract Heat oven to 350 degrees. Mix cereal, sugar, cinnamon and margarine until crumbly; reserve 2 tablespoons for topping. Press remaining mixture firmly and evenly against bottom and sides of ungreased square dish, 8 x 8 x 2 inches. Beat milk, orange juice, eggs and vanilla in large mixer bowl on medium speed, scraping bowl occasionally, until smooth and creamy, about 2 minutes. Pour over crumb mixture in dish; sprinkle with reserved crumb mixture. Bake until center is firm, 30 to 35 minutes; cool completely. Refrigerate until firm, at least 3 hours. Garnish with twists of range peel and mint sprigs if desired. 9 servings. Yields 9 Servings
Sour Cream Cookies
Ingredients & Directions 1 c Brown sugar 2 c Nuts, chopped 1 c Shortening 1/2 t Salt 1/2 c Sour cream 1/2 t Nutmeg 1 Egg 1/2 t Baking soda 2 c Flour 2 t Baking powder Cream shortening and sugar. Add beaten egg and nuts. Sift dry ingredients and add to mixture alternately with cream mixture. Drop by spoonfuls on greased cookie sheet. Bake in moderate oven until lightly browned. Yields 18 cookies
