-Dottie Cross TMPJ72B 2 1/4 c Bread flour

1/4 c (1 oz.) rye flour

2 tb Brown sugar

1 tb Dry milk

1 ts Salt

1 tb Butter

1 tb Orange peel; chopped

1 1/2 ts Caraway seeds

1/2 ts Fennel seed

15/16 c (7-1/2 fl.
oz.) water

1 ts Dry yeast

Combine ingredients in order according to your own bread machine
instructions.
Hope you enjoy! It’s delicious bread! Makes (1) 1
pound loaf Reformatted by: CYGNUS, HCPM52C

2 1/4 lb Sweet potatoes

-(canned or precooked) 2 c Milk

3 T Brown sugar

3 T Butter, melted

1/2 t Salt

1 ds Pepper

1 ds Cinnamon

1/4 c Raisins

Marshmallows Mash sweet potatoes by putting through a sieve or
beating in an electric beater or using a potato masher or food
mill.
Add milk gradually (if you add it too fast it splashes and is
hard to mix in).
Mix in remaining ingredients.
Put in buttered
casserole.
Heat through (bake in slow oven 250 degrees F.) for
20-30 minutes, or in microwave).
Cover top with marshmallows.
Return to oven until marshmallows are slightly melted and a bit
brown.
(If the oven is too hot, the marshmallows will disappear!)
This step cannot be done in the microwave.
NOTES: * Mashed sweet
potatoes with marshmallows — This recipe is traditional in my
family for holiday dining.
It comes from my great-grandmother.
:
Difficulty: easy with an electric mixer.
: Time: 15 minutes
preparation, 30 minutes baking.
: Precision: approximate
measurement OK.
: Spencer W.
Thomas : Computer Science Dept.,
University of Utah, Salt Lake City, Utah, USA : thomas@utah-cs.arpa
: Copyright (C) 1986 USENET Community Trust

Dough; for 9 inch pie crust 1 1/2 lb Salmon; cod, haddock or
a

-mixture 2 tb Lemon juice

2 tb Butter

2 ea Pears;peeled, cored & thinly

-sliced 2 ea Apples;peeled,cored & thinly

-sliced 1 c White wine

2 tb Lemon juice

2 tb Brown sugar

5 ea Cubebs:* , thinly crushed

1/8 ts Cloves, ground

1/8 ts Nutmeg

1/4 ts Cinnamon

1/2 c Raisins

10 ea Prunes; pitted & minced

6 ea Dates; minced

6 ea Figs, dried; minced

3 tb Red currant jelly; or Damson

*”The cubeb,an aromatic pepper commonly used in medieval times,
can still be bought in many spice

1 1/2 lb Tofu

2 tb Arrowroot

3 tb Vogue Vegy Base

3/4 ts Sea salt

1/4 ts White pepper

1 1/2 ts Agar flakes — -??

1 t -Agar powder

2 tb Barley malt syrup

2 tb Water

—–SAGE DRESSING—–
1/2 c Finely diced onions

1/2 c Finely diced celery

1/2 c Finely diced carrots

2 Garlic cloves — minced

2 tb Unrefined corn oil

1/2 ts Ground sage

1/4 ts Dried basil

3 tb Vogue Vegy Base

1 t Sea salt

1/8 ts Black pepper

1 c Water

2 c Cubed dry whole wheat bread

This is a superb substitute for the traditional Thanksgiving
turkey.
It’s also good for other times of the year! It’s really the
dressing that carries this dish.
The corn oil gives it that
wonderful buttery taste that poultry dressing usually has.
Wash the
tofu, pat it dry, and cut it into small pieces.
Put the tofu,
arrowroot, soup base, salt, pepper, and agar flakes in a food
processor and blend to a smooth paste.
Oil and flour the loaf pan
(or line it with baking liner paper after oiling).
Spread a layer
of tofu paste inside the pan, lining the bottom and all four sides.
(Spread only a thin layer on the ends.) Use all but about 1 cup of
the paste.
Firmly but gently press the dressing into the pan, on
top of the tofu paste “liner”.
Try to avoid displacing the tofu.
Cover the dressing with the remaining tofu, carefully sealing the
edges.
Cover the pan with foil, making certain the foil doesn’t
come in contact with the tofu.
(The tofu will eat into the foil.)
Bake in a preheated oven at 350 F for 30 to 40 minutes.
Then remove
the foil cover, glaze the top of the loaf with the dissolved barley
malt syrup, turn the oven up to 450 F, and continue baking for 10
minutes.
Remove from oven and allow the loaf to cool for about 10
minutes.
Unmold, slice, and serve hot with a sauce of your choice.
SAGE DRESSING: Saute onions, celery, carrots, and garlic in oil for
5 minutes.
Add the sage, basil, soup base, salt and pepper, and
continue cooking 5 minutes longer.
Add the water and bring to a
simmer.
Stir in the bread crumbs and cook for a few minutes.
Then
remove from heat.
Source: Friendly Foods – by Brother Ron
Pickarski, O.F.M.
ISBN: 0-89815-377-8 Typed by Karen Mintzias

NOTES:

* A rich pie with pumpkin and pecans — I’ve been cooking this
recipe for
a few years, and my people love it.
It combines the best of the
flavors of
pumpkin and pecan.

* You can use chopped pecans, but pecan halves are prettier.