Recipes Included On This Page Shrimp Jambalaya Sorghum Bread Sour Cream - Wheat Rolls Stuffed Cactus Paddles (Nopales Rellenos) Swedish Whole Wheat Bread Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Shrimp Jambalaya Recipe By :In the Kitchen with Bob Serving Size : 4 Preparation Time :0:00 Categories : Volume 4-05 May 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup oil 1 cup finely chopped onion 1/4 cup finely chopped green onion 1/4 cup finely chopped fresh parsley 2 tablespoons finely chopped bell pepper 1 8 oz. can tomato sauce 2 teaspoons finely chopped garlic 1 cup raw rice 2 cups water or shrimp stock 2 teaspoons Worcestershire sauce salt to taste Louisiana hot sauce to taste ground cayenne pepper to taste 1 pound raw shrimp, peeled and deveined 1. In a medium-sized saucepan, heat the oil over medium-high heat. Saute the onions, green onions, parsley, and bell pepper until the onions are wilted and becoming clear. Stir in the tomato sauce and garlic. Continue cooking until the tomato sauce starts to boil. Stir in the rice and mix well. Then, add the water or shrimp stock, Worcestershire sauce, salt, hot sauce, and shrimp. 2. Continue cooking on medium-high, stirring occasionally. After all the water has been absorbed, turn the heat to low, cover tightly, and let the mixture steam, undisturbed, for at least 45 minutes. Then, stir the mixture at that time to make sure the rice is well cooked. If it's not, cover and cook further. Contributed to the FareShare Gazette by Robin <GrassRats@aol.com>; 5 May 2001. Year 4 Volume 05 Number 05 <http://www.fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 157 Calories (kcal); 14g Total Fat; (75% calories from fat); 1g Protein; 9g Carbohydrate; 0mg Cholesterol; 398mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates * Exported from MasterCook * Sorghum Bread Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Volume 4-05 May 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup sorghum flour 2/3 cup tapioca flour 2/3 cup cornstarch 1 1/2 teaspoons xanthan gum 1/3 cup dry milk powder or nondairy substitute* 1/2 teaspoon salt 1 teaspoon unflavored gelatin 1 teaspoon baking powder 3 tablespoons sugar 2 1/4 teaspoons dry yeast granules 2 eggs 1/2 teaspoon dough enhancer or vinegar 3 tablespoons vegetable oil 1 cup lukewarm water (more or less) Grease an 8 1/2" by 4 1/2" loaf pan and dust with rice flour. Combine the dry ingredients in a medium bowl. In the mixing bowl of a heavy duty mixer, whisk the eggs, dough enhancer and oil. Add most to the water holding back about 3 tablespoons to add as needed. Turn mixer to low and add the flour mixture a little at a time. The mix should be the consistency of cake batter. Add the remaining water a little at a time to achieve this texture. Turn mixer to high and beat for 3 1/2 minutes. Spoon into the prepared pan, cover and let rise in a warm place about 35 minutes for rapid rising yeast; 60 or so minutes for regular yeast or until dough reaches the top of the pan. Bake for 50 to 55 minutes in a 400 Degree oven, covering after 10 minutes with aluminum foil. Turn out immediately to cool. For a softer crust rub immediately with butter or margarine. Cool before slicing. Note : This recipe was developed by Bette Hagman for Twin Valley Mills, LLC. www.twinvalleymills.com * Bette wrote," I used the adult drink powder Ensure as my nondairy substitute and it turned out very well. The extra flavor and vanilla in the powder made the best tasting bread." I tried this recipe after finding it in a 'farmer' magazine, as we grow the sorghum (milo) used as the flour. It is an excellent recipe for those that must be gluten free. Everyone at the site is very helpful in answering any sorghum questions. We have made this bread often as it has an excellent flavor (I use the powdered milk). I would recommend it to anyone, not just those that must remain gluten free. Contributed to the FareShare Gazette by Judy <lj@ocsmccook.com>; 31 May, 2001. FareShare Gazette Y4 v05 n31 <http://www.fareshare.net> Editor's Notes: --> Thanks, Judy. My pottery instructor is celiac and I will pass this recipe along to her as she is not on the internet. Is sorghum fairly readily available? Even in Canada? I believe sorghum is closely related to corn, is it not? Also, for those who are unfamiliar with gluten-free baking: xanthan gum is a powder milled from the dried cell coat of a microorganism called Xanthomonas campestris grown under laboratory conditions. It works as a substitute for the gluten in yeast breads and other baking with gluten- free flours. It is available in some health food stores and probably from several suppliers listed on the internet. H. - - - - - - - - - - - - - - - - - - - Per serving: 984 Calories (kcal); 50g Total Fat; (45% calories from fat); 12g Protein; 122g Carbohydrate; 374mg Cholesterol; 1685mg Sodium Food Exchanges: 5 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 9 Fat; 3 Other Carbohydrates * Exported from MasterCook * Sour Cream - Wheat Rolls Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Volume 4-05 May 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup milk 1/3 cup dairy sour cream 1 egg 1 tablespoon honey 1 1/2 teaspoons margarine or butter 1 cup whole wheat flour 1 cup bread flour 1/4 cup toasted wheat germ 1/2 teaspoon salt 1 teaspoon active dry yeast margarine or butter, melted (optional) Step 1: Add ingredients to bread machine (except melted margarine or butter) according to manufacturer's directions. Select dough cycle. Step 2: when cycle is complete, remove dough from the machine. On a lightly floured surface, divide the dough in half. Let dough rest for 10 minutes. Then shape it into butterhorns, Rosettes, or cloverleaf rolls. Butterhorns: Roll each half of dough into an 8-inch circle. Brush with about 1 tablespoon melted margarine or butter. Cut each circle into 8 wedges. Beginning at the wide ends, roll up the dough wedges. With the point sides down, place the rolls 2 to 3 inches apart on greased baking sheets. Rosettes: Divide each half of dough into 8 pieces. Roll each piece into a 12-inch rope. Tie each rope into a loose knot, leaving 2 long ends. Tuck top end under roll. Bring bottom end up and tuck it into the center of the roll. Place rolls 2 to 3 inches apart on greased baking sheets. Cloverleaf Rolls: Lightly grease 18 muffin cups. Divide each half of dough into 27 pieces. Shape each piece into a ball, pulling edges under to make a smooth top. Place 3 balls, smooth side up, in each greased muffin cup. Step 3: Cover rolls and let them rise in a warm place till nearly double (about 30 minutes). Bake in a 375 degree oven for 12 to 15 minutes or till golden brown. If desired, brush rolls with melted margarine or butter. Makes 16-18 rolls. Contributed to the FareShare Gazette by Judy <lj@ocsmccook.com>; 25 May 2001. Year 4 Volume 05 Number 25 <http://www.fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 1201 Calories (kcal); 15g Total Fat; (10% calories from fat); 51g Protein; 224g Carbohydrate; 198mg Cholesterol; 1174mg Sodium Food Exchanges: 13 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1 Other Carbohydrates * Exported from MasterCook * Stuffed Cactus Paddles (Nopales Rellenos) Recipe By :mexicanfood.about.com Serving Size : 6 Preparation Time :0:00 Categories : Volume 4-05 May 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 tender cactus (nopal) paddles 3 cups water 6 slices Manchego or Panela cheese 1/4 onion thinly sliced lengthwise 1 garlic clove Salt -- to taste 1/2 cup flour 4 eggs -- separated 1 1/2 cups oil When preparing cactus (nopal) paddles, make sure you wear gloves to avoid the agüates or tiny thorns. Use a potato peeler or small paring knife to remove them. Boil the nopales in the 3 cups of water with the garlic, onion and salt. Drain. On each of 6 nopal paddles place a slice of cheese and 3 or 4 pieces of onion. Top with another nopal paddle, secure with wooden toothpicks and dredge in the flour. Beat the egg whites until stiff peaks form, then add the yolks and beat for 1 or 2 minutes more. Heat the oil in a frying pan, dip the nopales in the batter and fry until golden on both sides. Drain on paper toweling. Served drenched with cooked tomato salsa. http://mexicanfood.about.com/food/mexicanfood/gi/dynamic /offsite.htm?site=http%3A%2F%2F www.mexconnect.com%2Fmex_%2Frecipes%2Flist%2Fannopalrelleng.html MC formatted by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 12 May, 2001. Year 4 Volume 05 Number 12<http://www.fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 566 Calories (kcal); 58g Total Fat; (90% calories from fat); 5g Protein; 9g Carbohydrate; 125mg Cholesterol; 41mg Sodium Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 11 Fat; 0 Other Carbohydrates * Exported from MasterCook * Swedish Whole Wheat Bread Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Volume 4-05 May 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups potato water 1 1/2 cups cottage cheese or plain yogurt 1 cup wheat germ 3/4 cup oatmeal (or cream of wheat), uncooked 1 teaspoon ginger 3/4 teaspoon soda 1 cup instant mashed potato flakes 1/2 cup flaxseed 3 eggs 1 tablespoon vinegar 1/2 cup milk 1/2 cup honey 1/4 cup margarine 1/4 cup dark, strong molasses 3 teaspoons salt 1/4 cup warm water 8 cups whole wheat flour 7 cups white flour Grind flaxseed into flaxseed meal in coffee grinder. In a large bowl, combine flaxseed meal with potato water, wheat germ, cottage cheese, oatmeal, ginger, soda, potato flakes, eggs and vinegar. Mix well. In a saucepan, combine milk, honey, margarine, molasses and salt. Add to flaxseed mixture and combine well. Add yeast, dissolved in warm water. Gradually add flour. Work dough about 10 minutes, cover and let rise until double. Knead down and shape into 4 to 5 small loaves. Cover and let rise until doubled. Bake in 325 D. oven for 35 to 45 minutes. Remove from oven and cool on wire racks. Contributed to the FareShare Gazette by Judy <lj@ocsmccook.com>; 18 May, 2001. Year 4 Volume 05 Number 18 <http://www.fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 8055 Calories (kcal); 100g Total Fat; (10% calories from fat); 270g Protein; 1573g Carbohydrate; 578mg Cholesterol; 7243mg Sodium Food Exchanges: 94 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 15 Fat; 9 1/2 Other Carbohydrates

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