Recipes Included On This Page Irish Oatmeal Soda Bread  Irish TVP Stew with Parsley Dumplings Italian Sausage (Medium Hot) Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Irish Oatmeal Soda Bread (LF) Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Volume 6-04 Apr 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 1/2 cups all-purpose flour 1/2 cup quick cooking oats 1 teaspoon salt 1 teaspoon baking powder 1 teaspoon baking soda 8 ounces low-fat sour cream 3/4 cup skim milk 2 tablespoons honey 1 tablespoon white sugar 1/4 cup butter -- melted 2 tablespoons butter -- melted 1. Preheat oven to 375 degrees F (190 degrees C). 2. In a large bowl, mix together flour, 1/2 cup oats, salt, baking powder, and baking soda. 3. In another bowl, mix together sour cream, milk, honey, and sugar. Add to the flour mixture, and mix just until well blended. Stir in melted butter or margarine. 4. Turn dough onto a lightly sprayed baking sheet. Shape into a round, lightly mounded circle, about 8 inches diameter. Brush the top of the loaf with melted butter or margarine, and sprinkle with remaining 1 tablespoon oats. With a knife, score the top of the loaf into quarters. 5. Bake for about 40 minutes, or until browned. Cool completely before slicing. Source : "Printed from Allrecipes, Submitted by Karin Christian" Yield : "1 loaf" Start to Finish Time: "0:50" T(Cooking): "0:40" NOTES : This is a very easy recipe that has the added bonus of being lowfat! It bakes into a round loaf. Contributed to the FareShare Gazette by Fatima; 2 April 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 235 Calories; 7g Fat (27.9% calories from fat); 6g Protein; 36g Carbohydrate; 1g Dietary Fiber; 20mg Cholesterol; 412mg Sodium. Exchanges: 2 Grain(Starch); 0 Non-Fat Milk; 1 1/2 Fat; 1/2 Other Carbohydrates.     * Exported from MasterCook * Irish TVP Stew with Parsley Dumplings - Vegan Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 6-04 Apr 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup TVP, (Texturized Vegetable Protein) 1 teaspoon oregano 2 tablespoons olive oil 2 teaspoons vegetable stock concentrate 1 teaspoon herbes de provence 1 cup boiling water Combine above ingredients and let stand 3 hours. 1 cup turnip -- peeled and diced 1 tablespoon chopped fresh parsley 1 cup chopped onion 2 teaspoons light sesame oil 1 cup diced carrot 2 cups water 1/2 cup sliced celery 5 teaspoons tamari 2 bay leaves 2 potatoes -- (2 to 3) peeled and chopped 1/2 teaspoon rosemary and basil 1 cup frozen peas 1 garlic clove -- minced DUMPLINGS 1 cup all-purpose flour 1/4 cup chopped parsley -- (or dried herbs) 2 teaspoons baking powder 1/2 cup milk 1/2 teaspoon salt 2 tablespoons vegetable oil Sauté TVP, turnip, onion, carrot, celery, bay leaves, rosemary, basil, garlic and parsley in sesame oil for 8 minutes. Add water, tamari and potatoes. Simmer for 10-15 minutes. Add peas, continue cooking another few minutes. Remove bay leaves. Combine cornstarch and water, add to stew and stir until thickened. Season to taste with salt and pepper. DUMPLINGS Sift dry ingredients. Add parsley. Mix milk with oil, and add to dry ingredients. Stir until moistened. Drop mixture by tablespoonfuls onto stew. Cover and cook for 15 minutes (do NOT lift the lid!). Yield : 4-5 servings. Source : Stew - adapted from Vegetarian Gourmet (Irish Seitan Stew); Dumplings - Better Homes and Gardens Meat Cookbook by Kathryn J. Camfield Contributed to the FareShare Gazette by Fatima; 2 April 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 374 Calories; 15g Fat (36.3% calories from fat); 9g Protein; 52g Carbohydrate; 6g Dietary Fiber; 4mg Cholesterol; 625mg Sodium. Exchanges: 2 1/2 Grain(Starch); 2 Vegetable; 0 Non-Fat Milk; 3 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Italian Sausage (Medium Hot) Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 6-04 Apr 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 tablespoons salt 1 cup ice cold water 1/2 tablespoon fennel seeds 1 teaspoon black pepper 1/2 tablespoon sugar 1 1/2 teaspoons crushed dried hot peppers 1/2 teaspoon caraway seeds 1/2 tablespoon coriander seeds 5 pounds pork meat -- not too lean Grind the pork meat. Combine all the spices, using a coffee grinder to crush the seeds. Mix all ingredients. Put into small hog casing. Cook on a hot grill. Contributed to the FareShare Gazette by Jennie; 7 April 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - -

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