Recipes Included On This Page Danish Pastry Fruit Strips Doug's Gimme Lean Meat Loaf Doug's Veggie Stock Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Danish Pastry Fruit Strips Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 6-11 Nov 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups flour 3 tablespoons sugar 1 1/2 cups margarine 1/2 teaspoon salt 2 packages active dry yeast [approximately 1 teaspoon per package] 1/4 cup warm water 4 egg yolks -- beaten 2/3 cup evaporated milk 4 egg whites -- beaten (optional) Imitation Almond Paste: 1 cup sugar 4 1/2 tablespoons oatmeal 1 1/2 tablespoons almond extract 3 tablespoons margarine Mix first four ingredients like pie crust. Soften yeast in warm water. Add yeast mixture, egg yolks and evaporated milk to the dry mixture and mix. Let stand in refrigerator overnight or several hours. Divide dough in 4 to 6 parts and roll out into strips 6 inches x 14 inches and place on cookie sheets. Spread fruit filling or imitation almond paste down center; fold side to center and seal. Let rise 10-15 minutes. Brush tops with butter or cream, sugar and almonds; or brush with beaten egg whites, sugar and almonds; or frost with icing after baking. Bake at 350F. for 20 to 30 minutes or until lightly browned. Fillings: Cooked apricots, prunes or cherries sweetened to taste and thickened. Imitation Almond Paste: Blend ingredients. When using imitation almond paste spread beaten egg whites down prior to spreading the paste. These strips may be frozen and then baked. Nestle Inn Bed & Breakfast Dannebrog, Nebraska Contributed to the FareShare Gazette by Gary; 27 November 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Doug's Gimme Lean Meat Loaf Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 6-11 Nov 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **Meat Loaf** 340 grams Gimme Lean meat substitute -- (12-oz pkg) 1 onion -- peeled and finely chopped 1 garlic clove -- ditto 1/2 cup chopped carrot 2 slices whole wheat bread -- crumbled 2 eggs -- beaten with a good dash of hot sauce 1 tablespoon olive oil 1 teaspoon Italian herb seasoning 1 teaspoon oregano Salt & freshly ground black pepper -- to taste **Mushroom Gravy** 1 medium onion -- peeled, finely diced 1 cup chopped mushrooms 1 tablespoon all-purpose flour or more if needed 3/4 cup chicken stock -- add 1/4 teaspoon Kitchen Bouquet seasoning 1 tablespoon olive oil Meat Loaf Mix all of the meat loaf ingredients together and pack into an oiled 8 X 4- inch loaf pan. Sprinkle more Italian herb seasoning over top of loaf and spritz with olive oil. Bake in a pre-heated 325F oven for about 45 minutes or until a meat thermometer comes out about 160F. Serve with a mushroom onion gravy: Mushroom Gravy Simmer onion and mushrooms in the olive oil until onion is wilted. Sprinkle the flour in and season with salt and freshly ground black pepper. Slowly add the chicken stock, until gravy is finished. Keep warm until meat loaf has cooked. Doug's Note: This is the recipe I devised for a "meat" loaf sans real meat! Both Marie and I were very surprised at how good this was, and how close it also was to my original meat loaf. A meat loaf is a very mundane thing, but served with a great mushroom & onion gravy, yum! Contributed to the FareShare Gazette by Doug; 28 November 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Doug's Veggie Stock Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 6-11 Nov 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 onions -- peeled and roughly chopped 1 garlic clove -- peeled then smashed 1 good sized carrot -- scrubbed and chopped [I roll cut, Chinese style] 1 large celery stalk -- two if you wish 1 litre water 1/2 litre Potato water -- see note Note: I added some potato water that Marie had saved for her bread making (I asked first!). Bring the pot to a boil and turn to simmer; cover and let go for a few hours. Because I am me, I also added one chile pepper, about 2 inches in size, dunt do it if ya dunt like it hot! We do. :-) After this has simmered for an hour or so, check for seasoning, add 1 teaspoon salt, I use celery salt. Another hour, turn off and let sit for about ten minutes, then strain into a canister or jars or the soup pot, if you wish to make a great veggie soup. Contributed to the FareShare Gazette by Doug; 27 November 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 94 Calories; trace Fat (3.5% calories from fat); 3g Protein; 21g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 42mg Sodium. Exchanges: 3 1/2 Vegetable.

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