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Wheat-Soy-Sesame Bread
Wheat-Soy- Sesame Bread (3 loaves=16 slices=4 gr. protein
per slice.)
4 cups warm water 1½ cup sesame seeds
2 T. yeast 1 cup soy flour
½ cup oil ¼ cup soya grits
½ cup honey 2 cups high gluten flour
1 T. salt 6 cups whole wheat flour
Dissolve yeast in water, add oil, honey, salt, sesame
seeds, soy flour, grits, & gluten flour. Add 3 cups flour
and beat thouroughly. Add remaining flour +1 cup white flou
r if too sticky to knead. Turn out on floured board, knead
adding white flour if necessary. Rise till doubled (1½
hours). Punch down, knead again. Divide in 3 loaves, rise
in pan until nearly doubled. Bake at 350 for 30 minutes.
SORRY FOR THE MESS, I'M A COOK,
NOT A TYPIST.
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# Wheat-Soy-Sesame Bread
*Makes 3 loaves (16 slices each, 4 g protein per slice)*
## Ingredients
- 4 cups warm water
- 2 Tbsp yeast
- 1/2 cup oil
- 1/2 cup honey
- 1 Tbsp salt
- 1 1/2 cups sesame seeds
- 1 cup soy flour
- 1/4 cup soya grits
- 2 cups high gluten flour
- 6 cups whole wheat flour
- Up to 1 cup white flour (if needed for kneading)
## Instructions
1. Dissolve yeast in warm water.
2. Add oil, honey, salt, sesame seeds, soy flour, soya grits, and high gluten flour; stir to combine.
3. Add 3 cups of the whole wheat flour and beat thoroughly.
4. Add the remaining whole wheat flour, plus up to 1 cup white flour if the dough is too sticky to knead.
5. Turn dough out onto a floured board and knead, adding additional white flour as necessary.
6. Allow dough to rise until doubled, approximately 1 1/2 hours.
7. Punch down and knead again.
8. Divide into 3 loaves and place in pans. Allow to rise until nearly doubled.
9. Bake at 350°F for 30 minutes. -
Chile Sauce
Chile Sauce
Lena's 1973
1 gal. ripe Tomatoes peeled + party cooked
(Drain of most liquid for juice)
2/3 c. copped onions 2c. vinegar
1 1/2 c. white sugar 5 tsp. Salt
1 tsp. nutmeg 2 tsp. ginger
3/4 tsp Tabasco Sauce 1 tsp. cinnamon
1/2 tsp. curry powder 1 tsp. Mustard
Stir all together and boil
2 hrs. or until thick enough.
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# Chile Sauce
*Recipe from the kitchen of Lena — 1973*
## Ingredients
- 1 gallon ripe tomatoes, peeled and partly cooked (drain off most liquid for juice)
- 2/3 cup chopped onions
- 2 cups vinegar
- 1 1/2 cups white sugar
- 5 tsp salt
- 1 tsp nutmeg
- 2 tsp ginger
- 3/4 tsp Tabasco Sauce
- 1 tsp cinnamon
- 1/2 tsp curry powder
- 1 tsp mustard
## Instructions
1. Peel and partly cook tomatoes; drain off most of the liquid (reserve for juice if desired).
2. Stir all ingredients together.
3. Boil for 2 hours or until thick enough. -
Granola
granola
MIX
4 cups rolled oats and rolled
wheat
1-1/2 cups shredded
unsweetened coconut
1 cup wheat germ
1 cup chopped nuts
1 cup hulled sunflower seeds
1/2 cup sesame seeds
1/2 cup bran
1 cup ground toasted
soybeans
HEAT
1/2 cup oil
1/2 cup honey
1—2 teaspoons vanilla
COMBINE honey-oil mix-
ture with dry ingredients and
mix
BAKE on oiled cookie sheets
at 375 degrees for 20—30
minutes stirring now and
then
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# Granola
## Ingredients
### Dry Mix
- 4 cups rolled oats and rolled wheat
- 1 1/2 cups shredded unsweetened coconut
- 1 cup wheat germ
- 1 cup chopped nuts
- 1 cup hulled sunflower seeds
- 1/2 cup sesame seeds
- 1/2 cup bran
- 1 cup ground toasted soybeans
### Liquid
- 1/2 cup oil
- 1/2 cup honey
- 1–2 tsp vanilla
## Instructions
1. Combine all dry mix ingredients in a large bowl and mix together.
2. Heat together the oil, honey, and vanilla.
3. Pour the honey-oil mixture over the dry ingredients and mix well to combine.
4. Spread mixture onto oiled cookie sheets.
5. Bake at 375°F for 20–30 minutes, stirring now and then. -
Honey Mustard Dressing
Honey Mustard Dressing
1/3 c Honey Process 1st 5 items
1/4 c Dijon mustard in blender; add
1 Clove minced garlic oils gradually
2 T Lemon juice
1/4 c rice Wine Vinegar Makes 1/2 cups
1 C Canola oil
1/2 tsp Sesame oil
Back:
Blend
1 T dijon mustard
1 T brown mustard
1 T honey
1 T olive oil
1 tsp Vinegar (rice)
Use Blender: Add oil last & slowly
(less
oil)
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# Honey Mustard Dressing
*Makes 1 1/2 cups*
## Ingredients
### Main Dressing
- 1/3 cup honey
- 1/4 cup Dijon mustard
- 1 clove garlic, minced
- 2 Tbsp lemon juice
- 1/4 cup rice wine vinegar
- 1 cup canola oil
- 1/2 tsp sesame oil
### Less Oil Blended Version
- 1 Tbsp Dijon mustard
- 1 Tbsp brown mustard
- 1 Tbsp honey
- 1 Tbsp olive oil
- 1 tsp rice vinegar
## Instructions
### Main Dressing
1. Place the first 5 ingredients (honey, Dijon mustard, garlic, lemon juice, and rice wine vinegar) in a blender and process.
2. With blender running, add canola oil and sesame oil gradually.
### Less Oil Blended Version
1. Combine Dijon mustard, brown mustard, honey, and rice vinegar in a blender; process to combine.
2. Add olive oil last and slowly while blending. Note: use less oil if desired. -
Microwave Lemon Marmalade
Marmalade
Microwave Jam from Alan Holcombe
Any citrus or combination of citrus can be
substituted for the lemons. Cooking time
may vary according to type of fruit.
3 large lemons (500 gr) about 18 oz.
1½ c water
3 C sugar
Quarter lemons; discard seeds Chop lemon
in processor or blender & place in deep dish
with water. Cook on high 10 minutes or till
rind is tender. Stir in sugar. Cook on
high 18 min or until jells when tested on
cold saucer. Stir occasionally while cooking.
over
Back:
Stand 5 min before pouring into
sterile jars. Seal when cold.
Makes about 2 cups
——————————————
Alan peels lemons with potato peeler
& discards white pith
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# Microwave Lemon Marmalade
*From Alan Holcombe*
> Any citrus or combination of citrus can be substituted for the lemons. Cooking time may vary according to type of fruit.
## Ingredients
- 3 large lemons (500 g / about 18 oz)
- 1 1/2 cups water
- 3 cups sugar
## Instructions
1. Quarter lemons and discard seeds. Chop lemon in processor or blender.
2. Place chopped lemon in a deep dish with water.
3. Cook on high for 10 minutes, or until rind is tender.
4. Stir in sugar.
5. Cook on high for 18 minutes, or until mixture jells when tested on a cold saucer. Stir occasionally while cooking.
6. Stand 5 minutes before pouring into sterile jars.
7. Seal when cold.
> Makes about 2 cups.
> Note: Alan peels lemons with a potato peeler and discards white pith. -
Green Beans, New Potatoes and Pesto
GREEN BEANS, NEW POTATOES
AND PESTO
6 golf-ball-size (10 ounces)
new potatoes
1/2 pound green beans
2 1/2 cups tightly packed fresh
basil leaves
2 tablespoons coarsely
chopped fresh parsley
6 tablespoons olive oil
1 large clove garlic, halved
1/4 cup pignoli (pine nuts)
1/2 cup freshly grated
Parmesan cheese
Scrub potatoes but do not peel.
Cook in water to cover in covered
pot about 20 minutes. Drain. Do not
peel.
Bring water to boil in steamer
for green beans. Trim and wash
beans. Steam 7 to 9 minutes, until
crisp-tender; drain and run under
cold water. Cut in two. Combine
basil with parsley, oil, pine nuts and
Parmesan in food processor or
blender. Process until rough paste is
formed.
Cut potatoes into quarters and
arrange on platter and serve with
green beans. Place pesto in center of
platter and serve. Yields 2 servings.
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# Green Beans, New Potatoes and Pesto
## Ingredients
- 6 golf-ball-size (10 ounces) new potatoes
- 1/2 pound green beans
- 2 1/2 cups tightly packed fresh basil leaves
- 2 tablespoons coarsely chopped fresh parsley
- 6 tablespoons olive oil
- 1 large clove garlic, halved
- 1/4 cup pignoli (pine nuts)
- 1/2 cup freshly grated Parmesan cheese
## Instructions
1. Scrub potatoes but do not peel. Cook in water to cover in a covered pot about 20 minutes. Drain. Do not peel.
2. Bring water to boil in steamer for green beans. Trim and wash beans. Steam 7 to 9 minutes, until crisp-tender; drain and run under cold water. Cut in two.
3. Combine basil with parsley, oil, pine nuts and Parmesan in food processor or blender. Process until rough paste is formed.
4. Cut potatoes into quarters and arrange on platter and serve with green beans. Place pesto in center of platter and serve.
*Yields 2 servings.* -
Brandy Alexander Pie
BRANDY ALEXANDER PIE
Crust
1/4 cup butter or margarine
1 1/2 cups vanilla wafer crumbs
Filling
3 cups miniature marshmallows or
32 large marshmallows
1/2 cup milk
1/4 cup dark crème de cacao
1/4 cup cognac
1 cup (1/2 pint) heavy cream
About 1 ounce semisweet chocolate
Microwave cooking
Crust. In a 9-inch glass pie plate melt butter in 45 to 60 seconds. Stir cookie
crumbs into melted butter. Press mix-
ture firmly and evenly over bottom and
up sides of pie plate to form a pie shell.
Cook 1 to 2 minutes, until crust is crisp.
Cool.
Filling. Mix marshmallows and milk
in a large glass bowl. Cook 2 1/2 to 4 min-
utes, until marshmallows swell. Remove
from oven. Stir mixture and when
smooth, beat in the crème de cacao and
cognac, using a wire whisk or rotary
beater. When well mixed, chill 20 to 30
minutes, stirring once or twice, until
mixture mounds slightly when dropped
from a spoon. In a medium-sized bowl
whip the cream with a rotary or electric
beater until stiff. Fold whipped cream
into marshmallow mixture. Pour into
pie shell, cover and chill 4 hours or long-
er. Shortly before serving, "peel" choc-
olate with a vegetable peeler and let the
curls fall on the top of the pie. Makes 8
servings.
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Conventional cooking
Crust. Heat oven to 350° F. Melt butter
in a small saucepan and stir in cookie
crumbs. Press mixture firmly and even-
ly over bottom and up sides of a 9-inch
piepan or pie plate. Bake 10 minutes.
Remove from oven and let cool com-
pletely.
Filling. In a medium-sized saucepan
heat marshmallows and milk over low
heat, stirring constantly, until marsh-
mallows are melted. Remove from heat
and continue as in microwave recipe,
allowing 50 to 60 minutes for liqueur
mixture to chill properly. THE END
This article was prepared under the
supervision of Gail L. Becker, a free-
lance home economist who has worked
extensively with microwave ovens. The
recipes were developed with the assist-
ance of Rose Levy, also a free-lance
home economist.
---
# Brandy Alexander Pie
*Serves 8*
## Ingredients
### Crust
- 1/4 cup butter or margarine
- 1 1/2 cups vanilla wafer crumbs
### Filling
- 3 cups miniature marshmallows (or 32 large marshmallows)
- 1/2 cup milk
- 1/4 cup dark crème de cacao
- 1/4 cup cognac
- 1 cup (1/2 pint) heavy cream
### Garnish
- 1 oz semisweet chocolate, for curls
---
## Method 1 — Microwave
### Crust
1. In a 9" glass pie plate, melt butter in microwave 45 to 60 seconds.
2. Stir vanilla wafer crumbs into melted butter until combined.
3. Press mixture firmly and evenly over bottom and up sides of pie plate to form a shell.
4. Microwave 1 to 2 minutes until crust is crisp.
5. Cool completely.
### Filling
1. Combine marshmallows and milk in a large glass bowl.
2. Microwave 2 1/2 to 4 minutes until marshmallows swell.
3. Remove from microwave and stir until smooth.
4. Using a wire whisk or rotary beater, beat in crème de cacao and cognac until well combined.
5. Chill 20 to 30 minutes, stirring once or twice, until mixture mounds slightly when dropped from a spoon.
6. In a separate bowl, whip heavy cream until stiff peaks form.
7. Fold whipped cream into marshmallow mixture.
8. Pour filling into cooled crust.
9. Cover and chill 4 hours or longer.
### Garnish and Serving
1. Shortly before serving, draw a vegetable peeler across the semisweet chocolate to create curls.
2. Let curls fall over the top of the pie.
3. Serve chilled.
---
## Method 2 — Conventional Oven
### Crust
1. Preheat oven to 350°F.
2. Melt butter in a small saucepan.
3. Stir in vanilla wafer crumbs until combined.
4. Press mixture firmly and evenly over bottom and up sides of a 9" pie plate.
5. Bake 10 minutes.
6. Remove from oven and cool completely.
### Filling
1. In a medium saucepan, heat marshmallows and milk over low heat, stirring constantly, until marshmallows are fully melted.
2. Remove from heat.
3. Beat in crème de cacao and cognac using a wire whisk or rotary beater until well combined.
4. Chill 50 to 60 minutes, stirring once or twice, until mixture mounds slightly when dropped from a spoon.
5. Whip heavy cream until stiff peaks form.
6. Fold whipped cream into marshmallow mixture.
7. Pour filling into cooled crust.
8. Cover and chill 4 hours or longer.
### Garnish and Serving
1. Shortly before serving, draw a vegetable peeler across the semisweet chocolate to create curls.
2. Let curls fall over the top of the pie.
3. Serve chilled. -
Peanut Butter Pie from Spouting Horn
Peanut Butter Pie from Spouting Horn 1/1/79
3 c milk
3 egg yolks
Combine milk & egg yolks. Heat in reg. saucepan or use
double boiler
1 c sugar
1/2 c cornstarch
1/4 tsp salt
Mix sugar, cornstarch & salt. Combine the 2 mixtures & cook
until thick. If using saucepan be VERY careful not to
scorch. Pour hot filling into bowl, cover with buttered
wax paper & chill. This must be absolutely cold before
using. When chilled, whip with electric mixer till creamy;
then add 1/3 to 1/2 cup chunky style peanut butter 2 tsp &
vanilla & beat with mixer till smooth. Place filling in
pre-baked pie shell & cover with whipped cream. sprinkle w.
peanuts
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# Peanut Butter Pie from Spouting Horn
*From Spouting Horn, January 1, 1979*
## Ingredients
- 1 pre-baked pie shell
- 3 cups milk
- 3 egg yolks
- 1 cup sugar
- 1/2 cup cornstarch
- 1/4 tsp salt
- 1/3 to 1/2 cup chunky style peanut butter
- 2 tsp vanilla
- Whipped cream, for topping
- Peanuts, for topping
## Instructions
1. Combine milk and egg yolks. Heat in a regular saucepan or use a double boiler.
2. Mix sugar, cornstarch, and salt together.
3. Combine the 2 mixtures and cook until thick. If using a saucepan, be VERY careful not to scorch.
4. Pour hot filling into a bowl, cover with buttered wax paper, and chill. This must be absolutely cold before using.
5. When chilled, whip with an electric mixer until creamy.
6. Add 1/3 to 1/2 cup chunky style peanut butter and 2 tsp vanilla; beat with mixer until smooth.
7. Place filling in pre-baked pie shell and cover with whipped cream. Sprinkle with peanuts. -
Sesame-Soy Milk
¼ cup tahini
½ cup soy flour
6 cups water
½ tsp sea salt
Mix tahini and soy flour until well
blended. Add water, just one or two
spoonfuls at a time at first, mixing care-
fully and thoroughly to insure smooth-
ness. (For convenience this may be done in a blender.) Bring
to a simmer on low heat, placing an asbestos pad under the
pot if one is available. Simmer gently for 40 minutes, stirring
often (especially at the beginning) to prevent lumping. Add
salt and simmer for 5 minutes more. Makes about 6 cups.
(over)
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Sesame soy milk may be used in place of dairy milk or plain soy
milk in nearly any recipe, or it may be used as a beverage, on
cereal, etc. It will keep for several days if refrigerated — separation
is natural and requires only that the milk be shaken well before use.
By varying the proportions of tahini, soy flour and water you can
make richer or thinner milks; with the addition of a bit of honey,
soy sauce or miso, these ingredients can form the basis for sweeter
beverages or for gravies.
natural recipes boston, mass © 1973
44 robinwood ave. 02130 (617) 522-0299
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# Sesame-Soy Milk
*Natural Recipes, Boston, Mass., 1973*
## Ingredients
- 1/4 cup tahini
- 1/2 cup soy flour
- 6 cups water
- 1/2 tsp sea salt
## Instructions
1. Mix tahini and soy flour until well blended.
2. Add water, just one or two spoonfuls at a time at first, mixing carefully and thoroughly to ensure smoothness. (For convenience this may be done in a blender.)
3. Bring to a simmer on low heat, placing an asbestos pad under the pot if one is available.
4. Simmer gently for 40 minutes, stirring often (especially at the beginning) to prevent lumping.
5. Add salt and simmer for 5 minutes more.
6. Makes about 6 cups.
## Notes
Sesame soy milk may be used in place of dairy milk or plain soy milk in nearly any recipe, or it may be used as a beverage, on cereal, etc. It will keep for several days if refrigerated — separation is natural and requires only that the milk be shaken well before use.
By varying the proportions of tahini, soy flour and water you can make richer or thinner milks; with the addition of a bit of honey, soy sauce or miso, these ingredients can form the basis for sweeter beverages or for gravies. -
Date Oatmeal Bars
Date Oatmeal Bars Florence Bebber PPPA
1 cup rolled oats Feb. 13, 1979
1 cup hot water
2 cups brown sugar
2 eggs
1/2 cup oleo
1 cup flour
1/2cup dates
1 teaspoon soda
1 teaspoon salt
vanilla
1/2 cup nuts
1/2 cup coconut
Bake at 350 about 30 min
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# Date Oatmeal Bars
*From Florence Bebber, Feb. 13, 1979*
## Ingredients
- 1 cup rolled oats
- 1 cup hot water
- 2 cups brown sugar
- 2 eggs
- 1/2 cup oleo
- 1 cup flour
- 1/2 cup dates
- 1 tsp baking soda
- 1 tsp salt
- Vanilla
- 1/2 cup nuts
- 1/2 cup coconut
## Instructions
1. Combine all ingredients and mix well.
2. Bake at 350°F for about 30 minutes. -
Pumpkin Bread
Pumpkin Bread E. L. Duncan
Nov 19, 1973
1 cup Brown sugar
1/3 " Shortening cream good-
2 eggs
add 1 at a time beat good
1 cup pumpkin
Stir in
1/4 cup milk
2 cup flour
2 teasp Baking powder
1/2 " salt
1/4 " soda
1/2 " Ginger
1/4 " cloves
mix good & stir 1 minute
1/2 cup nuts
Pour in greased bread pan
Bake 350 to 55 Until well done
Remove from pan let stand 10 minutes
then remove from pan
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MY PERSONAL COMMITMENT
of my time, talent and treasure as gifts from God, I am happy to
rs in the following commitment to:
NITED BAPTIST CHURCH, Lewiston, Maine
GIVING PLAN PER WEEK
al Expenses ........................ $
evolences .......................... $
rs ................................. $
al ................................. $
efer to give Weekly □ Monthly □
e may be increased, decreased or cancelled by notifying the
r financial secretary.
gree to tithe, giving 1/10 of my income to God's Work.
Card No. .................
Date .......................
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# Pumpkin Bread
*From E.L. Duncan, Nov 19, 1973*
## Ingredients
- 1 cup brown sugar
- 1/3 cup shortening
- 2 eggs
- 1 cup pumpkin
- 1/4 cup milk
- 2 cups flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp baking soda
- 1/2 tsp ginger
- 1/4 tsp cloves
- 1/2 cup nuts
## Instructions
1. Cream brown sugar and shortening together well.
2. Add 2 eggs, one at a time, beating well after each addition.
3. Stir in 1 cup pumpkin.
4. Stir in 1/4 cup milk.
5. Combine flour, baking powder, salt, baking soda, ginger, and cloves; mix into batter and stir 1 minute.
6. Stir in nuts.
7. Pour into a greased bread pan.
8. Bake at 350°F for 55 minutes until well done.
9. Remove from oven, let stand 10 minutes, then remove from pan. -
Date & Nut Bars
Pearl's May 28, 1973
Date & Nut Bars
1 stick butter (½ cup) }
1 cup cup up dates } melt butter + dates
1 teasp vanilla
1 cup sugar
2 eggs beaten (add to - above)
1 cup flour
½ tea Baking Powder
½ cup chopped dates Nuts
½ salt
Melt butter + dates to-gether
Add all other ingredients 350 oven
Bake 30 minutes
Cookie Pan
Back:
Androscoggin Lodge No. 2[?]
Fidelity Rebekah Lodge No. 4, W[?]
ment No. 13, Canton Worumbus N[?]
Auxiliary P.M. No. 13 request the[?]
company at the RECEPTION to be[?]
MELVIN A. KELLEY, GRAN[?]
Grand Lodge I.O.O.F. of
WILLIAM CROSSLEY, GRAN[?]
at the Hasty Memorial Armory[?]
Saturday Evening, Nov. 3, 196[?]
Alberta P. Th[?]
205 Webster[?]
R.S.V.P.
---
# Date & Nut Bars
*From Pearl, May 28, 1973*
## Ingredients
- 1 stick (1/2 cup) butter
- 1 cup dates, cut up
- 1 tsp vanilla
- 1 cup sugar
- 2 eggs, beaten
- 1 cup flour
- 1/2 tsp baking powder
- 1/2 cup chopped nuts
- 1/2 tsp salt
## Instructions
1. Melt butter and dates together.
2. Add all other ingredients and mix together.
3. Bake in a cookie pan at 350°F for 30 minutes.