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    19 Recipes

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    Beefy barley soup loaded with vegetables.

    Recipe #511728

    Beef Broth. Use as a base for soups, gravies, stews etc.

    Recipe #511532

    This involves shellfish of your choice in a tomato based sauce and served over pasta. This is a Jill St. John recipe I found in the magazine section of a newspaper in 1985. It's delicious. I've submitted the recipe as printed but I have always omitted the butter to reduce the fat. Prep and cooking times are estimates.

    Recipe #495928

    Oats, whole wheat, flax seed meal and wheat. A mild taste and light textured bread. With most breads, resting the dough is beneficial but with this bread it's essential. The oats need time to absorb the moisture and you can't rush the hands of time.

    Recipe #471398

    Blueberry cake. Simple and delicious. You can use fresh or frozen blueberries.

    Recipe #411872

    Easy and tasty. Red cabbage made with an apple and cider or juice. Naturally somewhat sweet.

    Recipe #393276

    Use a smokey bacon for best flavor. If you prefer not to spoon off the bacon fat omit the olive oil.

    Recipe #345767

    Latkas, potato pancakes, moist and tender on the inside and crispy on the outside, what's not to like? This is a recipe I got from a friend. A food processor gets the grating done in a snap. Sometimes I add a clove or 2 of garlic. I like to use red potatoes but use what you like. They can be made the day ahead and reheated. They also freeze well. Prep and cooking times are estimates.

    Recipe #329662

    The buttermilk replaces most of the oil in this recipe. You won't know it's low fat. Feel free to add nuts or chocolate chips.

    Recipe #308322

    This is a great bread lightly toasted and spread with honey or cream cheese. I got this recipe from my old West Bend BM. I no longer have the BM but I make this using the KA mixer. Use Old Fashion or Quick Oats, not instant. If you use dry active yeast, increase it to 2 1/4 teaspoons. Also, if desired, you can use AP flour or substitute one cup of whole wheat for one cup of the bread flour. Recipe makes a pound and a half loaf.

    Recipe #306801

    This is a recipe I got from a bag of Arrowhead Mills flour. Recipe makes 2 pizzas. Dough can be made in a bread machine if desired. A good recipe that has never let me down. Bread or All Purpose flour can be used. Preparation time does not include rise time.

    Recipe #297774

    This is a good sandwich loaf recipe that I developed.

    Recipe #280337

    This is a recipe I have modified to my taste that I got from a Native American Cookbook. The cakes can be made in either a muffin tin or you can fry them in a little olive oil or oil of your choice. And you can use your favorite seasoning if you don't like dill. You can also use the milk of your choice. You may also use whole eggs if you prefer. It's also a great way to use leftover fresh salmon.

    Recipe #279533

    This is a recipe I got from King Arthur Flour. You will need a doughnut pan. Pastry flour is recommended but you can use AP flour. If you don't have buttermilk powder, substitute 2 tablespoons buttermilk or yogurt for the water. Recipe makes 6 doughnuts.

    Recipe #271725

    I got this recipe from my mother in law.

    Recipe #262533

    This a recipe I ran across in an old Consumers Reports magazine. Everybody loves these cookies.

    Recipe #262003

    This is a creamy soup that uses no cream. I don't remember where I got this recipe but I've been making it for years. You will need a 3 or 4 quart pot.

    Recipe #259070

    The Napa cabbage provides a mild taste and the sesame seed oil gives it a lot of flavor. This is a simple but tasty slaw.

    Recipe #258592

    This is a recipe I developed. For the flours I use metric weight measurements for accuracy. If you don't have a metric scale, you can use 1 cup of whole wheat flour and 2 1/4 cups bread flour; that doesn't translate exactly to the metric measurements I use but it will produce a similar result. Time does not include time for rising as rise time will vary.

    Recipe #258471

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