1 c zucchini -- shredded
1/2 c cheddar cheese -- diced
2 eggs -- beaten
1 sm onion -- chopped
1/2 c crackers, bread crumbs, or croutons -- crushed
1/3 c wheat germ
Mix together. Drop by Tbs full on non-stick skillet in which 1 tbs. margarine has been melted. Brwon each side about 8 min on med. heat.
5 Roma tomatoes, finely
-chopped (or processed!) 3 tb Minced red or white onion
1 ts Capers, rinsed
-(optional...nice for -color) 3 Garlic cloves, minced
2 ts Balsamic vinegar
1 tb Chopped fresh basil
1 tb Chopped fresh oregano
1 ts Freshly ground black
-pepper -salt to taste Mix this all together in a container and let sit for at least one hour! We ran everything through the food processor, so it hardly took any time at all. It tasted great that night, and the leftover report is that it improves over the next couple of days!
Tart pastry 3 oz Grated cheese*
2 oz Fresh leaf spinach
2 oz Greens **see note
1 lg Leek
4 Spring onions
4 tb (heaped) chopped parsley
5 Eggs (less 1 white)
1/2 pt Milk
1/2 pt Single cream
*Note: Scottish Cheddar is excellent used in this recipe. ** Greens may be sorrel, dandelion, nettle tops and/or watercress. Make the tart as in the Lobster Tart recipe, replacing the lobster with the greens, washed and shredded, but not cooked. Stir in the cheese before cooking. Source: Elisabeth Luard in "Country Living" (British), February 1989. Typed for you by Karen Mintzias
2 1/4 c Durum flour
1/2 ts Sea salt
1 tb Canola oil
2/3 c -Very warm water
Combine flours and salt in a large mixing bowl. Mix in oil and water to form a stiff dough, adding more water if necessary. Remove dough from bowl and knead on a lightly floured surface until smooth, about 5 minutes. Return dough to bowl, cover with a towel and set aside in a warm place for one hour. Turn dough out onto a lightly floured surface and divide into 14 equal portions. Roll each piece into a ball and cover with a damp towel. Heat an ungreased griddle or large frying pan over medium heat. Working with one ball of dough at a time, flatten it, then roll into a 6" circle, using only enough flour to keep dough from sticking. When griddle is hot, pick up dough, shake off excess flour and place it on a hot pan. Cook until brown spots appear, about one minute. Flip dough over and cook on other side. (Chapati may puff up while cooking.) Cover and place in a warm oven while cooking remaining chapatis. Per chapati: 64 cal, 2 g prot, 81 mg sod, 14 g carb, 0.3 g fat, 0 mg chol, 18 mg calcium
HINTS: Substitute durum flour with 1-1/2 cups whole wheat flour and 1 cup unbleached all-purpose flour. Spread with margarine or butter after cooking to maintain moistness. Source: Vegetarian Gourmet, Autumn 1993 Typed for you by Karen Mintzias
2 pk Baking yeast
1/4 c Warm water
1 ts Molasses
2 c Soymilk
1/2 c Molasses
4 tb Dairy-free margarine, melted
3 c Unbleached flour
3 c Whole wheat flour
Add yeast and 1 teaspoon molasses to warm water; stir and let sit until bubbly. To a large bowl add soymilk, 1/2 cup molasses, melted margarine and salt. Stir in yeast mixture. Next add flour, one cup at a time. (Mix white and whole wheat flour together before adding). Stir well with each addition. Turn out dough on flat surface and knead about 5 minutes or so untl smooth and elastic, adding more flour, as necessary. Place dough into a greased container and cover. Let rise about one hour, in a warm location. Form into buns and let rise about 30 or 40 minutes on greased cookie sheets. Cover with plastic wrap that has been sprayed with non-stick spray. Bake in 350-degree oven about 20 minutes. Cool on wire racks. Note: Or form into two large loaves and bake 30 to 35 minutes. While bread is hot, bursh tops with melted margarine or spray tops with PAM, if desired. Recipe by Shirley Wilkes-Johnson