1. that’s about it
2. Then I just marinated the mushrooms in the fridge, just like the m*t, (I did it over night), flipping them every so often) and broiled
3. I served it with wildrice with onions
4. (I am a very big fan of w
5. rice!) From – thorp@sas
6. upenn
7. edu (Patricia Thorp)
8. Fatfree Digest [Volume 10 Issue 15] Aug
9. 25, 1994
10. Formatted by Sue Smith, S
11. Smith34, TXFT40A@Prodigy
12. com using MMCONV

1. Recipe by – The New York Times Cookbook 1
2. Pour the oil into the bottom of a two-quart flameproof casserole and add one slice of the fatback
3. 2
4. Add the diced carrots and cover them with a single layer of one-third of the sliced beef
5. Sprinkle with salt and pepper
6. 3
7. Sprinkle the meat with half the onions, garlic, shallots and mushrooms
8. 4
9. Cover with a layer of half the remaining beef and sprinkle with more salt and pepper
10. 5
11. Add the remaining onions, garlic, shallots and mushrooms and cover with a final layer of the remaining beef
12. Top with the second slice of fatback
13. 6
14. Pour the burgundy and cognac over all
15. 7
16. Season with additional salt and pepper
17. 8
18. Place the casserole over high heat and, when it begins to simmer, cover and lower the heat
19. Cook 3 1/2 hours
20. While the casserole is cooking the liquid should barely bubble

1. Use 3 to 4 slices of bread for a thin sauce, 6 to 7 slices for medium sauce and 9 to 10 slices of bread for a thick sauce
2. Unless a white-colored sauce is desired, leave the bread crusts on and use less bread
3. Warm the blender container by filling it with hot water and letting it stand a minute or two then empty the water out
4. Put the hot milk, butter or margarine and salt in the blender container and blend until well mixed
5. With the blender running, break the bread into pieces and add to the blender container
6. Stop the blender occasionally to check the consistency
7. Serve at once or keep hot in a sauce warmer
8. Makes 1 1/4 cups

1. Boil spaghetti for 15 minutes in salted water; drain
2. Make tomato gravy by frying onion in oil, adding tomatoes and salsa, then salt and pepper
3. Cook 20 minutes
4. Cut up cheese; 1/3 package in small pieces and 2/3 package in strips
5. Grease large glass baking dish with oleo
6. Place 1/2 spaghetti in dish
7. Add small pieces cheese, half the gravy and then sprinkle bread crumbs on top
8. Add remaining spaghetti, cheese pieces and gravy
9. Top with cheese strips and breadcrumbs
10. Bake at 350 degrees for 25 minutes
11. Makes 10 servings SOURCE – 1979 New Orleans Times-Picayune Recipe Contest Cookbook Typed for you by Nancy Coleman

1. Mix lemon juice, gelatin, salt, and arrowroot; stir in blueberries
2. Boil gently unitl mixture thickens, stirring constantly (about 3-4 minutes)
3. Stir constantly, boiling at full boil for 2 minutes
4. Remove from heat; stir in sweetener
5. Fill and seal jars
6. Food Exchanges per serving – 1 TABLESPOON = TRACE FRUIT; CAL – 6 PER SERVING Source – Recipes for Diabatics by Billie Little Brought to you and yours via Nancy O’Brion and her Meal-Master

1. Dissolve sweetener in water then stir in yeast
2. Let stand until yeast begins to bubble 5-8 minutes
3. Stir in oil, if using, and salt
4. Add 1 1/2 cups flour
5. Beat vigorously for 1 minute
6. Add remaining flour gradually
7. Use only amount necessary to handle dough without it sticking to your hands
8. Lightly flour table and knead dough 5 minutes
9. Add more flour if necessary
10. Place dough in large bowl, cover with a clean towel
11. Let dough rise until double, 30-45 minutes
12. Punch down, knead briefly
13. Squeeze out all air bubbles
14. Shape into loaf
15. Place in medium sized oiled loaf pan
16. Bake at 350 35- 40 minutes, until golden brown and bread slips from pan
17. Cool on a rack
18. See TIPS FOR BAKING YEAST BREADS for more help
19. Variations – For a lighter loaf, substitute 1/4 cup gluten flour for 1/4 cup whole wheat flour
20. Or use 1 cup white flour in place of 1 cup whole wheat flour
21. If making a pizza crust, apple icing crust or pot pie crust
22. Reduce yeast to 1 teaspoon
23. When making one of these crusts, try using all whole wheat pastry flour instead of regula whole wheat flour
24. The crust will be more tender
25. Source – Of These Ye May Freely Eat – A Vegetarian Cookbook by JoAnn Rachor
26. ISBN 1-878726-02-1 Shared by Carolyn Shaw 9-95
27. Note – Ingredients in capital letters refer to either another recipe or a cooking method which can be found elsewhere in the series
28. Unfamiliar ingredients can be found in most large grocery stores or health food stores

1. Sift flour, baking soda, sugar, and salt together
2. Mix in corn meal and whole wheat flour
3. Add remaining ingredients, mixing only untill all flour is moistened
4. Pour into 2 greased 9x5x3 inch loaf pans
5. Bake at 300F for 1 hour and 15 minutes
6. Remove from pans and cool

1. Heat oven to 350
2. Grease and flour 13×9 pan
3. In large bowl, combine cake mix, bananas, water, oil and eggs
4. Beat at low speed until moistened; beat 2 minutes at highest speed
5. Pour batter into prepared pan
6. Bake for 30-40 minutes or until tested done
7. Cool completely
8. In small bowl, combine frosting and mashed bananas
9. Spread over cooled cake
10. In small bowl, combine melted chocolate and powdered sugar
11. Add water until desired consistency, blending until smooth
12. Drizzle over frosting
13. Store in refrigerator

1. DIRECTIONS Sprinkle 1/2 cup almonds on bottom of greased 10-inch tube pan
2. Set aside rest of almonds and chocolate chips
3. Place remaining ingredients in mixer bowl
4. Beat 4 minutes
5. Fold in chips and almonds, then pour into pan
6. Bake in 350 F oven 60 to 70 minutes
7. Cool 15 minutes and remove from pan
8. Serve with topping of whipped cream if desired
9. Note from me – A nice touch would be to puncture finished cake with long-tined fork
10. Dribble over cake about 1/4 cup Kahlua
11. Then serve with sweetened whipped cream flavored with almond or vanilla extract
12. From The Seven Chocolate Sins by Ruth Moorman & Lalla Williams
13. Re-posted by – Lois Flack – CYBEREALM BBS – KOOK-NET – Watertown, NY (315)786-1120

1. Heat oven to 375F
2. Grease a 2-quart casserole
3. Put chicken and celery into casserole
4. Blender – chop nuts and add to chicken
5. Put 2 cups of potato chips into blender container, cover and process 4 cycles at (stir)
6. Empty onto wax paper and set aside
7. Repeat with remaining chips
8. Put remaining ingredients into container, cover and process at (blend) until smooth
9. Add to chicken and mix well
10. Sprinkle potato chip crumbs over top and bake for 30 minutes
11. A cycle is defined as a 1 second pulse operation with a pause for food to settle before repeating