1 c AM Oat Flour 1 ts Non-alum baking powder 1/2 ts Sea salt (optional) 2 tb Raw honey 1/3 c Buttermilk 1/2 c Raisins or dates -OR- chopped nuts 1 tb AM Unrefined Vegetable Oil 1 Egg; beaten -OR- egg replacer Stir together dry ingredients. Mix liquids and fruit or nuts together and add to dry mixture, stirring lightly. Fill 6 oiled muffin tins 1/2 full and bake 15 minutes at 425 F. Source: Arrowhead Mills “Whole Grain Muffins” tri-fold Reprinted by permission of Arrowhead Mills, Inc. Electronic format courtesy of: Karen Mintzias |
| Ingredients | |||
| 1/2 | each | cabbage, coarsly chopped | |
| 2 | each | potatoes, diced | |
| 12 | each | mushrooms, or more | |
| 2 | tablespoon | chives, fresh, minced | |
| 1 | salt, to taste | ||
| 1 | pepper, to taste | ||
| 1 | paprika | ||
Directions: | |||
| Layer into lunch box in this order. Do not mix. Mix at work and nuke for 10 minutes on high. | |||
2 c AM Brown Rice Flour 2 tb Non-alum baking powder 1/2 ts Sea salt (optional) 1/4 c Potato starch or other flour 2 Eggs; beaten (optional) 1 c Water or soymilk 2 tb AM Unrefined Vegetable Oil 3 tb Honey Mix dry ingredients and liquid ingredients separately; then combine both mixtures. Pour into oiled and floured 4″ x 8″ loaf pan and bake 45-50 minutes at 350 F. Let cool completely in pan. Source: Arrowhead Mills “Recipes for Special Dietary Needs” tri-fold Reprinted by permission of Arrowhead Mills, Inc. Electronic format courtesy of: Karen Mintzias |
-BRUCE MCMANUS (TTGP71A) 1 3/4 c Whole wheat flour 1 ts Baking soda 1 ts Ground ginger 1 ts Ground cinnamon 1 ts Allspice 1 ds Salt 1 c Milk 1/4 c Plus 1 tablespoon honey 1/4 c Molasses 1/2 c Raisins 1 tb Orange marmalade Put all ingredients in order listed; select Sweet Bread>> and push start. SPECIAL NOTE: This is not a yeast bread and does not rise very high. The center of this may remain doughy but rest is good. You can also reduce to 1 1/2 flour, 3T honey,3T molasses, 6 T raisins, 2 T marmalade, 3/4 cup milk. Spices remain same. It makes a smaller loaf but will be fully cooked. As I said I haven’t tried this but in writing this for you the old glands began salivating and I guess I will. Probably the variation. Then I think I will use yeast and gluten and see what happens. As you have been dealing with DAK for at least the >>> three years you have had your machine you know that he gets carried away with each of his new “finds”. I thought he was going to keep this newsletter going for us but maybe other things have his attention right now. I would think you could FROM: BRUCE MCMANUS (TTGP71A) |
3/4 c White cornmeal 3/4 c Yellow cornmeal 3 tb Flour 1/4 ts Soda 1 1/2 ts Baking powder 1 ts Salt 2 tb Vegetable shortening; melted 1 c Buttermilk 1 Egg; beaten 1 Jalapeno; finely chopped 10 oz Ro*tel tomato w/green chili All ingredients together. b degrees for 25 to 30 minutes. This recipe comes from a book “Snake; Rattle; and RO*TEL.” |
2 c AM Whole Wheat Flour 2 ts Non-alum baking powder 1/2 ts Sea salt (optional) 1/2 ts Ginger 1 c Flaked unsweetened coconut 1/4 c AM Unrefined Vegetable Oil 1 Egg or egg replacer 2/3 c Buttermilk 1/2 c Unsulphured molasses -OR- honey 1 ts Pure vanilla In mixing bowl stir together flour, baking powder, salt, ginger and coconut. Mix liquid ingredients and add to the dry mixture until moistened. Fill well-greased muffin tins 2/3 full. Bake at 350 F. for 20-25 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 |
2 Eggs; lightly beaten 1 c Plain yogurt 2 tb Oil 1/4 c Honey or molasses 1 c AM Whole Wheat Flour 1/2 c AM Garbanzo Flour 1/2 ts Sea salt (optional) 2 ts Non-alum baking powder 1/4 c Raisins (optional) 1/4 c Chopped nuts (optional) Preheat oven to 375 F. Beat the liquid ingredients together. Mix the dry ingredients and stir into the liquids until moistened. Fill oiled muffin tins 2/3 full. Bake 20 minutes at 375 F. until done. Source: Arrowhead Mills “toasted Garbanzo Flour” tri-fold Reprinted by permission of Arrowhead Mills, Inc. Electronic format courtesy of: Karen Mintzias |
| Ingredients | |||
| 6 | oz | spaghetti, cooked | |
| 2-4 | tablespoon | parsley, fresh, minced | |
| 2-3 | tablespoon | chives, fresh, minced | |
| 1 | each | spinach, package, frozen | |
| 1 | salt, to taste | ||
Directions: | |||
| Pile into plastic lunch container. Microwave for 5 minutes. Mix. Microwave again for a minute or two, if spinach is not cooked enough. | |||
| Ingredients | |||
| 2 | cups | cooked turkey, diced | |
| 1 | cup | pineapple, chunks well drained | |
| 1 | cup | celery, diced | |
| 1/2 | cup | greed onions, sliced | |
| 1/4 | cup | peanuts, dry roasted | |
| 1 | cup | green peppers, diced | |
| 2/3 | cup | mayonnaise | |
| 2 | tablespoons | chutney, chopped | |
| 1 | tablespoon | lime juice | |
| 1/2 | teaspoon | curry powder | |
| 1/4 | teaspoon | salt | |
| 1 | lettuce leaves, optional | ||
Directions: | |||
| In a mixing bowl, toss first six ingredients. In a small bowl, combine all remaining ingredients except lettuce. Pour over turkey and mix gently. Chill. Serve on a bed of lettuce, if desired. Yields: 4 servings. | |||
| Ingredients | |||
| 3 | pounds | tomatoes, peeled and seeded | |
| 2 | tablespoons | tomato paste | |
| 1 | cup | buttermilk | |
| 1 | tablespoon | olive oil | |
| 1 | whole | avocado, mashed to a puree | |
| 1 | whole | lemon, juice of | |
| 2 | tablespoons | parsley, fresh, finely minched | |
| 1 | salt, to taste | ||
| 1 | pepper, to taste | ||
| 1 | hot pepper sauce, to taste | ||
| —Garnish— | |||
| 1 | cucumber, peeled, seeded and diced | ||
| 1 | sour cream, or plain yogurt | ||
Directions: | |||
| Puree tomatoes in a food processor or food mill, then press through a sieve to remove seeds. In a large mixing bowl, beat the pureed tomatoes, tomato paste, buttermilk, and oil. Toss pureed avocado with 1 tablespoon lemon juice to hold the color. Add the avocado, remaining lemon juice, and parsley to the tomato mixture; stir to mix well. Season to taste with salt and pepper, and a generous number of drops of hot pepper sauce. Refrigerate several hours before serving. At serving time, taste soup for seasonings. Ladle into individual bowl and have guest garnish their portions with cucumber and sour cream. Pass hot pepper sauce around to add more piquancy. Makes 8 to 10 servings. | |||