————————–BREADS AND COFFEE CAKES————————–
—————————WITH HOMEMADE STARTERS—————————
1 qt Fresh peach leaves,

-unpacked 3 c Water

3 Baked potatoes, medium

-size 1/2 c Yellow corn meal

3 tb Sugar

2 ts Salt

Bring water to rolling boil and steep peach leaves in it for 15 minutes.
Drain liquid and add enough water to make 3 full cups again.
This will have a rather unappetizing green color but don’t worry! It will disappear during the fermentation process.
Peel hot baked potatoes and put through a food mill or sieve.
Scald 1/2 cup corn meal in 1 cup of the liquid until it reaches boiling point and thickens.
Stir constantly so that it will not become lumpy.
Now combine all ingredients in large mixing bowl (do not use metal or plastic).
Cover with cheesecloth and set in warm place (about 80 to 85F) until well fermented.
In warm humid weather this will take about 24 hours.
In cool dry weather a few more hours may be required for mixture to become active throughout.
Stir every few hours during the process.
When it is ready, pour into a large glass jar (I use a 2 quart glass pickle jar with porcelain lined zinc lid).
Store in refrigerator at about 38 degrees.
If necessary stir down a time or two until it stops foaming.
It is ready for use when about 1/2 inch of clear liquid has risen to the top.
This will take about 2 days.
Stir well each time before using.
When the starter has been used down to about 1 cupful, add 3 cups water, 3 medium sized baked potatoes, 1/2 cup corn meal scaled in 1 cup water, 3 Tbsp.
sugar and 2 tsp.
salt prepared as for the first time (no peach leaves).
Set in warm place until it becomes very active in about 6 to 8 hours.
Store in refrigerator and it will be ready for use the next day.
Peach Leaf Dry Starter: Follow directions for making Peach Leaf Starter until it is ready to store in refrigerator.
Sterilize about 2 quarts of corn meal for 1 hour in oven, at low temperature so that it will not brown.
Stir often. After it has cooled stir as much of this into the fermented mixture as it will absorb.
Spread 1/2 inch thick in flat pans.
When it has set enough, cut into 1-1/2 inch squares.
Separate and lay on clean towels or absorbent paper to dry.
Do not place in the sun.
Be careful that insects do not have access to it during the drying process.
When completely dry and hard, wrap each cake in small squares of cellophane and seal with tape.
Store in refrigerator in moisture proof container.
This will keep for a year or more.
Only a portion of the starter mixture may be taken to make a small amount of cakes if desired.
Then only a proportionate amount of corn meal need be sterilized.
A starter from Dry Yeast: A starter can be made by combining 1 cake Peach Leaf Dry Yeast, 1/2 cup warm water, 1/2 tsp.
ginger and 1 tsp.
sugar in glass bowl.
Cover with cheesecloth and let stand in warm place (80 to 85 ) until a white film covers the top of the water.
This will only take overnight in warm, humid weather, a little longer in cool weather.
Add 1/2 cup water (room temp.), 1/2 cup white flour and 1 tsp.
sugar.
Let stand until foaming actively.

Stir often.
Pour into glass fruit jar and store in refrigerator with lid loose until foaming has stopped.
As soon as about 1/2 inch of clear liquid has risen to the top the starter has ripened enough to use.
Posted 10-17-93 by PAT STOCKETT on F-Cooking MM by MMCONV and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet sylvia.steiger@lunatic.com, moderator of GT Cookbook and PlanoNet Lowfat & Luscious echoes

Calories (kcal)
Energy (kj)
Fats
Carbohydrates
Protein

232
971
0.1 g
25.8 g
0.1 g

Fiber
Sugars
Cholesterol
Sodium
Alcohol

0.1 g
24.7 g
-
4 mg
21.3 g

1 Goose

1 t Sage

1 t Parsley

1 t Hyssop (or mint)

1 t Savory

1 Pear, hard — peeled, cored

-& chopped 1 Quince — pared, cored &

-chop 2 Garlic clove — finely minced

1 c Grape, seedless

1/4 c Bread crumbs

1/2 ts Cinnamon

1/4 ts Ginger

1/4 c Vinegar

1/4 c Wine, red

1/2 ts Salt — or to taste

Stuff the goose with a mixture of the fruits, herbs, and garlic; sew or skewer closed, and roast on a rack in an open roasting pan at 325 degrees for 30 minutes per pound.
Pour off the fat as it accumulates, and set aside When goose is about done, make a sauce by blending together the breadcrumbs vinegar, spices, and wine, with a little of the accumulated fat (about 1/4 cup is probably as much as most people would find palatable).
Pour over the goose, or serve separately.
– Pleyn Delit Hieatt and Butler Submitted By SAM WARING <curmudgn@flash.net> On WED, 01 NOV 1995 134731 GMT

2 c Noodles; whole wheat

2 Eggs; beaten

1 Onion; chopped

2/3 c Yogurt; plain

6 Mushrooms; chopped, large

2/3 c Oil; sunflower

1 ts -Salt

3 ts Oil

1/2 ts Worcestershire sauce

1 c Cheese; grated

-Bread crumbs Preheat oven to 350F.
Cook noodles till tender; drain.
Saute onion, mushroom, sunflower seeds in oil till vegs soft & seeds crisp.
Combine drained noodles & veggies.
Stir in cheese, eggs, yogurt & seasonings.
Turn into an oiled casserole, top with bread crumbs & cheese.
Bake at 350F for 30 minutes or till casserole is firm.
SERVES:4

1/2 c Active Starter 3/4 ts Salt

1 c Milk 2 ts Baking Powder

2 1/2 c Flour 1/2 ts Baking Soda

1/3 c Lard or Shortening 1/4 ts Cream Of Tartar

1 tb Sugar

At bedtime make a batter of the half cup of starter, cup of milk, and 1 cup of the flour.
Let set overnight if the biscuits are wanted for breakfast.
If wanted for noon, the batter maybe mixed in the morning and set in a warm place to rise.
However, unless the weather is real warm, it is always all right to let it ferment overnight.
It will get very light and bubbly.
When ready to mix the biscuits, sift together the remaining cup and a half of flour and all other dry ingredients except the baking soda.
Work in the lard or shortening with your fingers or a fork.
Add baking soda dissolved in a little warm water to the sponge and then add the flour mixture.
Mix into a soft dough.
Knead lightly a few times to get in shape.
Roll out to about 1/2 inch thickness or a little thicker,and cut with a biscuit cutter.
Place close together in a 9 x 13-inch pan, turning to grease tops.
Cover and set in a warm place to rise for about 45 minutes.
Bake in a 375 degree oven for about 30 to 35 minutes.
Leftovers are good split and toasted in a sandwich toaster.
—–

————————————CAKE———————————— 1 pk Chocolate cake mix

1 pk Chocolate Instant Pudding

4-serving size

4 x Eggs

1/2 c Barcardi Dark Rum

1/4 c Cold water

1/2 c Oil

1/2 c Slivered almonds or nuts

———————————-FILLING———————————- 1 1/2 c Cold milk

1/4 c Barcardi Dark Rum

1 pk Chocolate Instant Pudding

Envelope Dream Whip Topping Preheat oven to 350F.
Grease and flour two 9-in layer cake pans.
Combine all cake ingredients together in large bowl.
Blend well, then beat at medium mixer speed for 2 minutes.
Turn into prepared pans.
Bake for 30 minutes or until cake tests done.
Do not underbake.
cool in pans for 10 minutes.
Remove from pans, finish cooling on racks.
Split layers in half horizontally.
Spread 1 cup filling between each layer and over top of cake.
Stack.
Keep cake chilled.
Serve cold.
Optional: Garnish with chocolate curls.
Filling: Combine milk, rum, pudding mix and topping mix in deep narrow-bottom bowl.
Blend well at high speed for 4 minutes, until light and fluffy.
Makes 4 cups.

4 Chopped leeks (green and

White parts, well washed) 4 Cloves garlic, minced

1 Red pepper, finely chopped

3 c Vegetable broth or water

1 1/4 c Brown rice

x Salt and pepper to taste 1 tb Approx.
chopped fresh basil

Or a pinch dried basil 1 c Cooked lentils

1/4 c Freshly chopped parsley

1/4 c Finely grated carrots

In a 4 quart deep pot with cover, saute leeks, garlic and red pepper in a small amount of the broth.
When soft, add the rest of the broth or water, and stir in rice along with seasonings.
Reduce heat and simmer covered for about 40 minutes or until rice is done. Uncover, stir in cooked lentils and reheat until lentils are hot. Garnish with parsley and grated carrot before serving.
*I deleted 1T of olive oil for sauteing, so the nutritional information of 368 total calories and 6g of fat is off by whatever 1T olive oil accounts

for.
I also changed 1 clove garlic to 4, and 2 leeks to 4.
It was too mild for me in it’s original incarnation.
I also liked it better with basmati brown rice, though the dish then became a pseudorisotto in texture.
Delicious and easy if you keep cooked lentils around! Vegetarian Journal, July/August 1994 “Lentil Mania” by Jacqueline Dunnington (adapted, see below) From: “Anne.Cox” <20676AC@msu.edu> Fatfree Digest [Volume 9 Issue 23] July 14, 1994 Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using

MMCONV

1 cup granulated sugar

5 8 oz pkg cream cheese — softened

2 teaspoons pure vanilla extract

5 large eggs

2 cups sour cream

8 ounces dark chocolate

8 ounces white chocolate

cup heavy whipping cream 2 9 in.
chocolate graham crusts 2

Melt dark and white chocolates—separately—over a double boiler.
When thoroughly dissolved, add heavy cream to white chocolate.
Whisk, but if chocolate begins to lump, then place it back on top of the double boiler for a few seconds until it melts. Next, make cheesecake by beating the cream cheese until it is fluffy.
Gradually, add sugar and vanilla.
Beat in eggs—one at a time—and then blend in sour cream.
Divide the mixture in half.
To one half, add the dark chocolate, and to the other half add the white chocolate.
Pour white chocolate later first into prepared pans, making sure to divide the mixture evenly.
Pour the dark chocolate on top of the white, and avoid mixing the two together.

Bake at 350 degrees for 60 to 70 minutes, or until it feels firm.
Turn oven off.
Leave door slightly open, and allow to cool for 1 hour.

Converted by MC_Buster.

1 Cucumber cut in half

-crosswise 1/4 lb Roquefort cheese

1 tb Cream

1 ts Lime juice

1/2 ts Ground white pepper

1/2 ts Caraway seeds

15 Hazelnuts, peeled and finely

-chopped 12 Hazelnuts, peeled and

-halved.
Hollow out the seeds and about a 3/4 inch diameter column from the middle of both halves of the cucumber.
Pat them dry with paper towels and

1 lb Linguini

2 Whole chicken breasts

- boneless, cut 1″ pieces 1/2 c Butter or margarine

1/2 c Oil

2 Cloves garlic — minced

2 bn Broccoli — chopped

1 lg Red pepper — cut into 1″

-chunks 1 t Salt

1 Lemon — juice of

Parmesan cheese

Put on water for linguini.
Heat butter and oil in large skillet, add garlic and saute 2 minutes.
Add chicken and cook, stirring constantly, until golden.
Push to one side, add broccoli and red pepper.
Cook 2 minutes.
Season with salt and pepper, sprinkle with lemon juice and cook 2 minutes.
When water comes to boil, cook linguini, then drain pasta.
Add chicken and vegetable sauce to pasta and toss to coat evenly.
Serve with grated parmesan cheese