Vegetarian Shepherd's Pie
Ingredients & Directions 5 Garlic cloves — crushed 1 Red bell pepper — chopped 1 Green bell pepper — Chopped 2 md Zucchini — thinly sliced 1 c Canned tomatoes — crushed 1/2 ts Salt 1/8 ts Pepper 1 1/3 c Pinto beans, cooked — Drained 1 1/3 c Black beans, cooked — Drained 1 1/3 c Chickpeas, cooked — Drained 3 c Mashed potatoes 1/4 ts Paprika Preheat the Oven to 375 degreesF. Saute 2 cloves garlic for 1 min. Add the red and green peppers, and zuccini and saute, stirring occasionally for 4 minutes, or until tender. Add 3/4 cup of the crushed tomatoes, salt, and black pepper, and cook uncovered three minutes longer. Place the Pinto beans, Black Beans, Chickpeas, remaining garlic and tomatoes in food processor, and puree until smooth. Spoon the puree into a lightly greased 9″ pie plan. Top with the skillet mixture. Then spood the mashed potatoes on top. Bake uncovered for 25 minutes, or until the potatoes are lightly browned. Sprinkle with paprika if desired. Yields 4 Servings
Millet Bread – Pan-1
Ingredients & Directions XKGR41A Don Fifield 1 tb Butter 1 1/8 c Whole wheat flour (5 1/4 oz) 3 tb Toasted bran 1 1/8 c Bread flour (5 1/4 oz) 1 tb Molasses 1/4 c Millet flour 1 c Water 1 tb Dry milk 1 ts Dry yeast 1 ts Salt 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
Four-spice Cake
Ingredients & Directions 1 c Golden raisins 1/2 ts Salt 2 c Cake flour 1 c Light-brown sugar, packed 1 ts Baking soda 2 Egg whites 1 ts Ground nutmeg 1 c Low-fat buttermilk 1 ts Ground cinnamon Date Puree 1/2 ts Ground allspice Orange Syrup with orange 1/2 ts Ground cloves Slices -ORANGE SYRUP- 2 tb Sugar 1/4 ts Orange flower water 1/4 c Water 1 Orange, sliced thinly, (opt) The flavor of this dark spice and buttermilk cake is so old-fashioned that it may remind you of your childhood. The orange slices add a colorful touch to the finished cake. (By Times Food Stylists) Soak raisins in hot water to cover until plump. Drain. Sift together flour, soda, nutmeg, cinnamon, allspice, cloves, and salt into large bowl. Stir in brown sugar. Beat egg whites lightly in another bowl. Stir into dry ingredients along with drained raisins just until blended. Pour into 2-quart fluted tube pan sprayed with non-stick vegetable spray. Bake at 350 degrees F. 35 to 45 minutes or until cake tests done in center. Brush cake with Orange Syrup and decorate with orange slices. Makes 12 servings. Each serving contains: 231 calories; 136 mg sodium; 1 mg cholesterol; 0 fat; 56 grams; carbohydrates; 3 grams protein; 0.54 gram fiber. ORANGE SYRUP: Combine sugar, water and orange flower water in small saucepan. Bring to boil. Add orange slices and simmer 1 minute. Strain and reserve orange slices for garnish. Yields 12
Best-ever Banana Ginger Cake
Ingredients & Directions 2 1/4 c All-purpose flour 1 ts Baking powder 3/4 ts Baking soda 1/2 ts Ground cinnamon 1/3 c Butter or margarine 1 c Sugar 2 lg Eggs 1 c Well-mashed very ripe nino, –manzano, or red bananas 1 tb Minced fresh ginger 1 ts Finely grated lemon peel 1/2 c Buttermilk Gingered whipped cream * Ground cinnamon, powdered -sugar, crystallized ginger, -& fresh mint sprigs (opt.) * To make gingered whipped cream: Fold 2 T minced crystallized ginger into 2 to 2 1/2 cups slightly sweetened whipped cream. Stir togather flour, baking powder, soda, and cinnamon. In another bowl, beat butter and sugar with electric mixer until fluffy. Beat in eggs one at a time, mixing well after each addition. Beat in bananas, ginger and peel. Stir in flour mixture and buttermilk just until completely blended. Pour into a buttered 9″ square cake pan or 9″ by 5″ loaf pan. Bake in a 350F oven until cake is golden brown and center springs back when lightly pressed, about 45 minutes for cake pan, 50 minutes for loaf pan. Cool cake completely. (If making ahead, wrap airtight and store room temp up to 1 day.) Cut into slices, squares, or shapes with cookie cutters. If using whipped cream, place dollops on individual plates; top with pieces of cake. Dust lightly with cinnamon and/or powdered sugar pressed through a sieve. Garnish with crystallized ginger (cut into shapes) and mint if desired. Per serving: 302 cal, 8.8 g fat (26%), 5.3 g pro, 262 mg sod, 67 mg chol Reprinted from Sunset Magazine, May 1996. Yields 9 Servings
Mexican Cornbread
Ingredients & Directions 1 lb Ground meat 1 c Cornmeal Salt & pepper to taste 3 lg Eggs 1 c Chopped onion 1/2 ts Soda 1/2 lb Grated american cheese 3 tb Bacon drippings 3 Jalapeno peppers 1 c Sweet milk — finely chop 1 ts Salt Make batter by mixing together the cornmeal, eggs, soda, drippings, milk, and salt. Mix well. Brown meat and drain off grease. Grease a 9 x 13-inch baking pan. Add 1/2 batter then sprinkle on the meat, onions, peppers, and last add cheese. Cover with remaining batter. Cook at 350 degrees F. for about 45 minutes. Serve hot. Yields 4 servings
Banana Cream Pie
Ingredients & Directions 1 9 inch baked pastry shell 3 tb Cornstarch 1 2/3 c Water 1 cn 14 oz Eagle Sweetened Conden Milk, Not Evaporated Milk 3 Egg yolks, beaten 2 tb Margarine or butter 1 ts Vanilla extract 3 md Bananas, sliced and dipped In Realemon lemon juice and Drained Whipped cream for topping In heavy saucepan, dissolve cornstarch in water; stir in sweetened condensed milk and egg yolks. Cook and stir until thickened and bubbly. Remove from heat; add margarine and vanilla. Cool slightly. Arrange 2 bananas on bottom of prepared pastry shell. Pour filling over bananas; cover. Chill 4 hours or until set. Spread top with whipped cream; garnish with remaining banana slices. Refrigerate leftovers. Yields 1 9 in. pie
Kekstorte (german Cookie Cake)
Ingredients & Directions 1 Egg 6 oz Sugar 1 ts Vanilla 2 1/8 oz Cocoa powder 5 1/3 oz Coconut Grease* 1/4 c Rum 35 Buttercookies, square Slivered Almonds to Decorate 1. Cream the egg, sugar and vanilla until foamy. 2. Melt the coconut grease and let it cool off a little. Add the eggmix and stir well. 3. Take a bread form and line it all around, up to the top, with waxpaper. 4. Put in one layer of cookies, cut some for the ends. 5. Add a 1/2 layer of cocoa creme, than cookies, than creme until all is gone, ending with creme. 6. Put into refridgerator over night and decorate before serving. 7. Serve thin slices ,this is very rich!! From Ingrid Rudolph, my sister in law Translated Yields 1 cake
