| A friend gave me some stoneground whole wheat flour that was terrible for baking bread but it made wonderful whole wheat tortillas. I use them for burritos (the filling is on the Lacto Ovo page) and they are great! |
Whole Wheat Tortillas
2 cups whole wheat flour
1 teaspoon salt (more or less to taste)
Water to moisten to the right consistency
Gradually add the water to make a dough. Knead it until it is elastic. Pull off walnut-sized pieces and roll out on a board floured with whole wheat flour. If you get the right motions going, you can roll it from the middle to the edges with a rocking motion of the rolling pin and have an almost perfect circle every time. Bake in a hot ungreased iron skillet until golden but still pliable. Flip and bake the other side. The number of tortillas depends on the size. I make big ones for home and mini ones for fellowship dinners.
Tommie Sue Burchard |
Linda's Tasty Tomato Soup
1 quart tomatoes
1 6 ounce can tomato paste
1 cup hot water
1 teaspoon salt
1/2 teaspoon oregano
3/4 cup cashews
1 onion
1 cup chopped tomatoes
1/2 cup chopped black olives
Puree one quart tomatoes and the can of tomato paste together. Pour into large soup pan. Puree hot water, salt, oregano, cashews, and onion and pour into soup pan with first two ingredients. Add chopped tomatoes and chopped black olives. Cook uncovered on medium/low heat until hot but not boiling. Remove from heat and cover. Let stand 5-10 minutes. Serve.
Linda Shelton, 3ABN
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Rice Milk
2/3 cup cooked brown rice
1 teaspoon vanilla
1 to 2 teaspoons honey
1/4 cup salted cashews
1/2 teaspoon salt
3 cups medium hot water
Combine all ingredients and blend until smooth and creamy. Serve hot, chilled, plain or with fruit. CAUTION!! If the water is too hot when you blend, the pressure will cause the top to spew off and WHAT A MESS!!
Linda Shelton, 3ABN
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Steve's Savory Salisbury
1 cup finely ground pecans
1 cup cold water
1 tablespoon soy sauce
1 cup crumbled tofu
1/2 teaspoon onion salt
Dash garlic salt
1 1/2 cups rolled oats
Combine ingredients and form into patties. Fry, using Pam, in frying pan. Brown on both sides. Place in casserole dish and cover with mushroom gravy. Heat until bubbly.
Steve Darmody, 3ABN |
Killer Chili
1 cup chopped onion
1/2 cup chopped bell pepper
2 cups water
2 quarts whole tomatoes
1 teaspoon onion powder
1 1/2 teaspoon sweet basil
2 tablespoons paprika
2 6 ounce cans tomato paste
1/2 cup chopped celery
1 clove garlic
2 carrots, shredded
1/4 teaspoon oregano
1 teaspoon salt
2 teaspoons ground cumin
2 tablespoons honey
6 cups cooked beans (kidney or pinto)
Saute onion, celery, and bell pepper in 1/4 cup water for 10 minutes. Combine all other ingredients, add sauteed ingredients and simmer all day long. For very best killer chili--refrigerate all night before serving hot the next day. Chili could be simmered only 30 minutes to an hour before serving but, of course, it wouldn't be "Killer Chili".
Paul Volk, 3ABN |
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| The stoneground flour made good crackers, too, with unhulled sesame seeds. |
Whole Wheat Crackers
2 cups whole wheat flour
1 cup unhulled sesame seeds (if you can't get them unhulled, use hulled)
1 teaspoon salt (more or less to taste)
Water to moisten to the right consistency
Mix the dry ingredients. Gradually add water to make a dough. Roll out on a board floured with whole wheat flour to the thickness of the sesame seeds. Put on a cookie sheet and score into cracker-sized squares with a dull knife. Bake in a slow oven (275 degrees F) until dry and golden brown. These keep well in a covered container and are a good accompaniment to Lentil Soup.
Tommie Sue Burchard |
Lentil Soup
1 cup dry lentils
2 bay leaves
2 quarts water
1 large onion, chopped
2 medium potatoes, cubed
2 medium carrots, diced
1 stalk celery, diced (optional)
1 large can tomatoes or fresh tomatoes
1 teaspoon salt
Inspect the lentils and discard any broken or discolored ones. Be sure to get out all the rocks (my sister bit down on a lentil-shaped rock at my house one time). Wash thoroughly and cook with the bay leaves in the water until tender. If you are using fresh tomatoes, I'd advise scalding them and peeling them. Add the other ingredients and cook until the vegetables are done. Discard the bay leaves before serving. This soup is even better reheated and served the next day. For those who will indulge in Tabasco, a couple small drops adds flavor and zest.
Tommie Sue Burchard
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Borscht
10 cups water in a large kettle
3 raw beets, peeled, with tops
1 medium potato
1 medium carrot
1 medium onion
1 package frozen green peas
1 can black beans, drained
1/8 cup uncooked brown rice
1/8 cup tiny soup pasta
4 tablespoons dried dill weed or to taste
Chop/shred all vegetables. Mix all ingredients and bring to a boil. Simmer until soft, stirring occasionally. When ready to serve, add one can condensed tomato soup and 1/4 teaspoon sea salt. Mix, heat through, and serve with whole wheat bread.
Dr. Arlene Taylor, 3ABN |
Stuffed Dates
Whole dates
1 cup peanut butter
1/4 teaspoon vanilla
Whole walnuts
Mix peanut butter and vanilla together. Stuff mixture into dates. Broil in oven 5-6 minutes. After removing from oven place whole walnut on top.
Paul Volk, 3ABN |
French Toast
1 1/2 cups water
1 cup raw unsalted cashews
1/4 cup dates
1/8 teaspoon salt
Blend all indredients in a blender. Pour into bowl. Dip slices of bread in mixture, shaking off excess, and place on an oiled cookie sheet. Broil at 450 degrees F until browned (approximately 7-8 minutes). Turn and brown other side (approximate 4-5 minutes). Serve with your favorite fruit topping.
Linda Shelton, 3ABN |
Jeff's Eggless Salad
1 block firm tofu
2/3 cup Vegenaise
1 tablespoon Bill's Best Chik'nish
1/4 cup (to taste) sweet pickle relish and diced onions
Mash brick of tofu until medium fine. Blend in Vegenaise and seasoning. Stir in pickles and onions.
Jeff & Nancy Riedesel, 3ABN |
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