Foods Recipes

3 tb Ghee

1 md Onion, chopped

1/2 ts Turmeric

2 Bay leaves

4 Cloves

4 Black peppercorns

2 1" cinnmaon sticks

2 Black cardamom pods

2 c Brown rice, presoaked

3/4 c Water

3 tb Green peas

1 ts Salt

1 pn Saffron

Heat ghee in a skillet. Saute onion over a medium heat till golden. Reserve some of the onion for garnishing later. Add turmeric to the skillet. Stir & heat briefly. Add the rest of the spices in order. Mix well. Add the rice & stir a few times. Pour over water, stir & bring to a boil. Reduce heat, mix in peas & salt, cover & cook for 10 to 15 minutes. Sprinkle with saffron & reserved sauted onion. Serve hot. Michael Pandya, "Indian Vegetarian Cooking"

4 sl White bread

Butter or margarine, room -temperature 4 Eggs

2 tb Half and half

Salt Freshly ground black pepper 1/3 c Shredded sharp Cheddar

-cheese Servings: 4 Finely chopped parsley Preheat oven to 325 F. Cut out a 2 1/2 inch circle from centre of each bread slice, leaving crust intact. Discard bread circles or reserve for another use. Lightly spread butter or margarine on 1 side of each bread piece. Heat a large skillet. Add bread, buttered side down. Cook over medium heat until lightly browned. Turn bread over, cook 1 minute. Remove from skillet. Lightly grease a large shallow baking dish. Place each bread piece in baking dish. Break 1 egg into each bread crust. Drizzle 1 1/2 teaspoons half and half over each egg. Season with salt and pepper to taste. Top bread crusts with shredded cheese. Bake 15 to 20 minutes or until egg whites set. Garnish with parsley. Source: HP Books, Polish Cooking by Marianna Olszewska Heberle posted by Linda Davis

3 Egg whites

50 g Granulated sugar (1 3/4 oz)

50 g Confectioners' sugar (1 3/4

-oz) 120 g Nuts, coarsely ground (4 1/4

-oz) 50 g Citron, finely diced (1 3/4

-oz) Baking wafers Over steam, beat egg whites and sugar to firm peaks. Add nuts and citron. Put baking wafers on cookie sheet, putting a small heap (about a teaspoon?) of the mixture on top of each wafer. Let dry in oven. From: Maria Baumgartner (Karin Brewer's mother), Vienna, Austria Posted by: Karin Brewer, Cooking Echo, 7/92

1 pk Dry yeast

1 c Warm water

-(105 to 115 F) 2 1/2 c All-purpose flour

3/4 c Whole wheat flour

2 ts Salt

4 ts Cornmeal (optional)

Stir yeast into warm water and set aside for 5 to 10 minutes. Combine the flours and salt in a mixer bowl; add yeast mixture. Mix until dough begins to pull away from side of bowl. (Add a little more flour if dough sticks to side.) Divide dough in half. On a floured surface with floured rolling pin, roll each half into a 15-inch circle (dough should overlap pan by 1 inch all around). If dough resists rolling, let it rest a few minutes and try again. Dough can be refrigerated or frozen before rolling. Thaw thoroughly before attempting to roll out. Coat two nonstick 14-inch pizza pans with cooking spray and sprinkle with cornmeal (optional). Arrange each crust in a prepared pan and top as desired. [ MODERN MATURITY: Feb/March 1990 } Posted By: Fred Peters

-BETTIE COOPER VGXB82A 1 1/2 c Bread flour

1 1/2 c Whole wheat flour

1 1/3 ts Salt

1 1/3 tb Butter

2/3 c Raisins

1 1/3 ts Baking soda

1 1/3 c Buttermilk

2 2/3 tb Caraway seeds

2 ts Yeast

The only difference besides the whole wheat flour, is that this recipe has no sugar at all...wonder why!? My Panasonic machine has a setting for making Whole Wheat Bread and this recipe is for making the Whole Wheat Irish Soda Bread that I tried yesterday. It was a big hit!! BETTIE COOPER (VGXB82A)