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Ruth Beroltheizer, ed., Consolidated Book
Publishers, Inc., 1947). It's a wonderful cookbook, BTW - well worth
picking up if you can ever find a copy :-).
Boston Cranberry Pie
2 tablespoons cornstarch 1 cup seedless raisins
1 cup sugar 2 cups cranberries
1/4 teaspoon salt 1 tablespoon margarine
1 1/4 cups hot water
1 recipe Plain Pastry (following)
Blend cornstarch with sugar and salt, gradually add hot water and cook
in double boiler until mixture thickens, stirring constantly. Add the
raisins, cranberries, and butter, and cook 5 minutes. Line piepan with
pastry and brush with melted butter. Add filling, and cover top with
1/2 inch strips of pastry, crisscrossed. Bake in a very hot oven (450
degrees F) for 20 minutes. Makes 1 9-inch pie.
Plain Pastry
2 cups sifted flour 4 to 6 tablespoons cold water
3/4 teaspoon salt 2/3 cup shortening
Sift flour and salt together and cut in shortening with 2 knives or
pastry blender, until consistency of course meal. Add the water, using
only a small portion at a time, until the mixture will hold together.
Divide the dough into 2 parts. Roll out on a floured board to desired
size. Makes 2 9-inch shells or one 2-crust 9-inch pie.
tcarsten@magnus.acs.ohio-state.edu a.k.a. TC
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Date: 19 Jun 91 14:50:31 GMT
From: tine@buitc.bu.edu (Christine Erickson)
Subject: VEGAN: Spicy Broccoli-Orzo Salad
I made this for a rained out picnic this past weekend-it came out
quite well. And it's really easy to make.
Spicy Broccoli-Orzo Salad
2 1/2 cups steamed broccoli florets
8 oz. orzo cooked & drained
2 large tomatoes, chopped
3 medium green onions, chopped
3 Tbs. chopped fresh parsley
1 Tbs. olive oil
1 Tbs. red wine vinegar
1 tsp. salt
1 tsp. pepper
1 tsp. garlic powder
Combine all ingredients in a bowl and toss.
Cover and refrigerate overnight.
Serve slightly chilled or at room temperature.
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Date: Mon, 6 Aug 90 15:18:05 EDT
From: a.e.mossberg
Subject: VEGAN: Mabry Mill Buckwheat Cakes
-adapted from Mabry Mill recipe flyer-
Mabry Mill Buckwheat Cakes
2 cups buckwheat flour
1 cup white flour
1 tsp. salt
1/3 cup sugar
1/2 cake yeast
1 qt. warm water
Blend the buckwheat and white flour. Dissolve yeast in warm water.
Make the batter, add 1/2 cup of corn oil, and let set at room temperature
for one hour. Place in refrigerator overnight. When used, add small amount
of baking soda if desired to lighten sourness of yeast.
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