Hot Food & Recipes

Servings: 2 Servings
Category: Bread | Low-cal | Main dish | Primary1
Ingredients

• 2 1/4 oz Polenta, uncooked instant
• 1 (quick cooking yellow corn
• 1 Meal)
• 3/4 oz Cheese, Parmesan, grated
• 1 ts Margarine
• 1/8 ts Garlic powder
• 1/2 c Tomato sauce
• 1 1/2 oz Cheese, mozzarella part-skim
• 1 (shredded)

Directions
1. In 1 1/2 qt saucepan, brint 1 1/2 cups water to a full boil. Stir in polenta, parmesan cheese, margarine, and garlic powder. Reduce heat to medium and cook, stirring constantly, for 4 minutes. 2. Spray 8-inch flameproof pie pan with nonstick cooking spray; pour polenta mixture into pie pan. Preheat broiler. 3. Pour tomato sauce over polenta mixture; sprinkle with mozzarella cheese. Broil until cheese is golden, about 2 minutes. Each serving provides: 1/2 Fat 1 1/2 Proteins 1/2 Vegetable 1 1/2 Breads Per serving: 689 mg sodium 21 mg cholesterol Posted to MM-Recipes Digest V4 #3 by “Troy Deierling”
on Jan 13, 1999

Servings: 12 Servings
Category: Breads | Pumpkin
Ingredients

• 2/3 c Sifted soy flour
• 1 c Whole-grain pastry flour
• 1/4 ts Baking powder
• 3/4 ts Baking soda
• 1 1/2 ts Cinnamon
• 1/2 ts Ground cloves
• 1/4 ts Nutmeg
• 1/2 ts Salt
• 1 c Pumpkin; canned
• 1 c Sugar
• 2 Eggs; lightly beaten
• 2 tb Water
• 1/2 c Raisins
• 1/3 c Chopped walnuts

Directions
Combine soy flour, pastry flour, baking powder, baking soda, cinnamon, cloves, nutmeg and salt; mix well.In separate bowl, mix together pumpkin, sugar, eggs and water. Add dry ingredients gradually, blending well. Stir in raisins and walnuts. Pour batter into a loaf pan, coated with nonstick cooking spray. Bake at 350 degrees for 50 to 55 minutes. Remove loaf from pan immediately and cool on wire rack. Yields 12 servings. Per serving: 177 calories; 4 g fat (0.6 g saturated fat; 20 percent calories from fat); 32.9 g carbohydrates; 35 mg cholesterol; 160 mg sodium. MM-format by Petra Converted by MM_Buster v2.0n. Posted to MM-Recipes Digest by Petra Hildebrandt on Sep 26, 1999

Servings: 16 servings
Category: Breads | Hand made | Wheat-free
Ingredients

• 1 1/2 c Soy flour
• 2 1/2 c Unbleached white flour
• 3 tb Gluten; wheat
• 1 pk Active dry yeast
• 1 tb Sugar
• 1/2 ts Salt
• 2 c Soy milk; warmed
• Cooking spray or oil

Directions
An overnight method allows a slower rise, so the texture develops with less kneading. If time allows, this dough can be made in a more traditional manner…or speed up the entire process by mixing and baking in a bread machine. Up to 50% soy flour can be used (2 cups soy flour, 2 cups white flour), but expect a much richer, denser loaf: 1. In a mixing bowl, stir together flours, gluten, yeast, sugar, and salt to distribute evenly. 2. Make a well in the center of dry ingredients, pour in soy milk, and stir together quickly to mix Knead slightly with back of spoon, just to combine ingredients well and moisten all of the flour. Transfer to a plastic container with ample space and a tight-fitting lid and refrigerate overnight. 3. Next morning, lightly spray or oil a baking sheet. On a lightly floured surface, shape half of the dough into a long, slender baguette. Repeat with second half of dough and place both on prepared sheet. Brush tops with a pastry brush dipped in warm water and slash tops, if desired. Cover with a towel and set in a warm place to rise for an hour, or until almost double. 4. Preheat oven to 400=EA degrees. Bake for 20 minutes or more, just watch for burning! Remove to a rack to cool before cutting. Makes 16 servings. PER SERVING: 139 CAL (18% from fat), 8g PROT, 2.8g FAT, 20g CARB, 80mg SOD, Omg, CHOL, 1.8g FIBER >From: Terry & Kathleen Schuller Recipe by: Veggie Life, May 1997 Posted to EAT-LF Digest by Reggie Dwork on Sep 13, 1999, converted by MM_Buster v2.0l.

Servings: 24 Biscuits
Category: Breads
Ingredients

• 2 c All-purpose flour
• 4 ts Baking powder
• 1/2 ts Salt
• 1/2 c Butter
• 1 c (approx) milk or light cream
• 2 tb Milk
• 1 ts Cornmeal

Directions
In bowl, combine flour, baking powder and salt. With pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs. Add 1 cup milk, stirring with fork to make soft, slightly stick dough. Form into ball; knead gently on lightly floured surface about 10 times. Roll dough into circle about 1/2 thick. Cut with floured 2 inch cutter. Place on ungreased baking sheet. Brush each biscuit lightly with 2 tbsp. milk; sprinkle with cornmeal. Bake in 400

Servings: 8 Pancakes
Category: Bread | Indian
Ingredients

• 1/2 c Urad dal
• 1 c Long-grain rice
• 3/4 ts Salt
• 3/4 ts Ground cumin seeds
• 1/2 c Vegetable oil (about)

Directions
Pick over and wash urad dal. Soak in 2 cups water for 8 hours. Wash rice and soak in 3 cups water for 8 hours. Drain dal; blend in food processor or blender for 2 minutes, scraping down sides occasionally. Add 2 tablespoons water and process another minute. Add another 2 tablespoons water and process again for one minute. Continue adding water until you’ve reached 3/4 cup total, and mixture is light and fluffy. Place in a bowl and set aside. Drain rice; blend in food processor or blender, adding 3/4 of water 2 tablespoons at a time, until mixture resembles fine grains of semolina. Combine rice mixture with dal mixture. Cover and leave in a warm place to ferment, 16-20 hours. The fermented batter should be frothy. Add the salt and cumin and stir to combine. Have all cooking paraphernalia ready and at hand. You will need to have near your skillet: 1/4 to 1/2 cup of vegetable oil in a cup or bowl with a small spoon, a larger spoon to spread the batter, the bowl of batter with a 1/2-cup measuring scoop/cup, a metal spatula for turning the pancakes, and a plate on which to place the finished dosas after they are cooked. Pour 1 teaspoon of oil into the skillet and tilt to distribute evenly. Heat the skillet over medium-low until oil is hot. Pour 1/2 cup of the mixture onto the center of the hot skillet. Use the large spoon to spread the batter in a spiral motion, until the pancake is about 6-7 inches in diameter. Turn pancake after 2 minutes and cook another 2 minutes on the other side, until lightly browned. Remove pancake to plate and repeat with remaining batter, adding only enough additional oil to the skillet as needed to keep surface evenly greased. I found that about 1/2 to 3/4 teaspoon for each pancake was plenty, but your mileage may vary. Serve with relishes, pickles, chutney, or cooked vegetables. Adapted by Karen Mintzias from a recipe in: Madhur Jaffrey’s “World-of-the-East Vegetarian Cooking” From: Karen Mintzias Date: 09-06-96 Cooking Posted to MM-Recipes Digest by “Rfm” on Sep 28, 98

Servings: 1 Loaf
Category: Breads | Abm
Ingredients

• 2 c Sourdough starter
• 2 c White bread flour
• 2 tb Dry milk
• 2 tb Sugar
• 1 1/2 ts Salt
• 2 tb Butter
• 2 ts Yeast, fast rise or machine
• - or -
• 3 ts Yeast, active dry

Directions
Source: Electric Bread If you’re in the pioneering spirit, here’s a sourdough for you. Yes, sourdough IS possible in a bread machine – for bakers with the time, patience and adventuresome spirit to see this most-independent bread to completion. Because every starter is different, sourdough baking is always a challenge. In bread machines, it becomes its own art form! Experiment – it’s the hallmark of a sourdough baker! Success Hints Posted to MM-Recipes Digest by “Rfm” on Sep 07, 98