Blanch whole cabbage leaves two at a time in enough boiling salted water to cover for about five minutes. Drain and cool in a colander. Meanwhile mix the cup of whole wheat bread crumbs with two tablespoons grated onion, and add one half cup of boiling water. Let st

Beat butter and sugar until light and fluffy. Blend in preserves, milk and eggs. Add combined dry ingredients, mixing just until moistened. Stir in nuts. Spoon into greased and floured medium sized muffin pans, filling each cup 2/3 full. Bake at 350 degrees for 25 30 minut

Cinnamon may be substituted for the nutmeg, if desired.     strongServings: 1/strong  

Cinnamon may be substituted for the nutmeg, if desired.     strongServings: 1/strong  

Heat oven to 375 F. Grease muffin cups, or use foil or paper baking cups. Thoroughly mix flour, sugar, baking powder, nutmeg, and salt in a large bowl. Break eggs into another bowl. Whisk in milk and butter until well blended. Pour over dry ingredients and fol

There s been some discussion of vitamin B12 in recent posts. A generally accepted assumption is that nutritional yeast is a source of B12. A little over a year ago, someone on the Fat Free list mentioned that all nutritional yeasts are not fortified with B12, naming Red Star

Mix dry ingredients in a saucepan; add water nd cook over medium heat, whisking, until it thickens and bubles. Cook 1 minute. Remove from heat and add margarine. A dash of red food coloring or a dash of saffron will give it a more traditional color. This is a great repl

Grind all ingredients in food processor or blender until completely milled. Store in glass jar in refrigerator for months. Use over spaghetti, sprinkled over salads, or in any recipe where you would use parmesan cheese. DEEANNE at 14:52 EDT    

combine the flour, baking soda, salt and nutmeg. In another bowl, beat eggs, sugar and oil. Stir in apples, nuts and coconut. Stir into dry ingredients just until moistened. Fill 18 greased muffin cups three fourths full. Bake at 350 for 25 to 30 minutes. Cool in pan 10 minu

Preheat the oven to 190C,375F, Gas Mark 5. Place all the dry ingredients in a large bowl and mix well. Add the egg and milk and mix well with a spoon. Put into a 1 pint non stick loaf tin, smooth over roughly, sprinkle over the sunflower seeds and bake for 45 to 60 minutes o

Preheat oven to 350 deg. Saute onion in oil. Blend all ingredients and spread in a greased 9" x 5" x 3" bread pan. Bake for 25 30 minutes. Let cool slightly before removing from pan. Slice and serve. From the files of DEEANNE &

Notes: In a large bowl, stir together 2 cups of lukewarm water and Brown Sugar or Honey. Sprinkle with Yeast and stir until it has dissolved. Stir in 1 1/2 cups of Oat Bran. Let the mixture stand for 10 minutes to let the Oat Bran absorb liquid. Do all in a KitchenAid mixer

A LIGHT, FIBER RICH, NUTRITIOUS LOAF. SERVE TOASTED W/MARMALADE Attach kneading blade and put all ingredients in the order given into the bread pan. Makes 1 loaf, 8 slices. Each slice: 147 calories; 1 gm dietary fiber; less than 1 gm souluble fiber; 27 gm carbohydrates; 4 gm

"Soluble fiber from both carrots and oat bran can really help fight cholesterol. Bot oh, wait till you taste the rich full bodied, freshly grated carrot flavor. If you love carrot cake, wait till you try this great tasting, good for you oat bran bread." Get re

A VERY NUTRITIOUS LOAF. SERVE TOASTED TO SAVOR DELICATE TASTE Put all ingredients in order given into the bread pan. Select WHITE bread and push Start. Makes 1 loaf, 8 slices. Each slice: 153 calories; 1 gm dietary fiber; less than 1 gm soluble fiber; 29 gm charbohydrates; 4 b

Mix wet and dry ingredients in separate bowls. Combine and let set 10 minutes. Pour into lightly greased/pammed muffin tins. Bake at 375 degrees 15 minutes or until lightly browned. I originally got these recipes off the net back in 1991; unfortunately I lost the attrib

Recipe by: m2xenix!uunet!telesoft!kami (Kami Olsson Tapp @day) 1/2c instant mashed potatoes added to white or oat bread make it moister and make the little bit that is left better the next day. I put the flakes in below the flour if I am using the timer.   &

D. German I Small Page 60 Put in pan. Press Start. NOTES : 1181 Cal     strongServings: 1/strong  

Mix dry & wewt ingredients separately. Then combine them together. Roll out dough 1/8" thick onto an oiled cookie sheet. Score & bake at 325F for 25 to 30 minutes.     strongServings: 1/strong  

Stir together dry ingredients. Mix liquids and fruit or nuts together and add to dry mixture, stirring lightly. Fill 6 oiled muffin tins 1/2 full and bake 15 minutes at 425 F. Source: Arrowhead Mills "Whole Grain Muffins" tri fold Reprinted by permission o

1437 cal 1030 Amounts are for 1 1/2 pound loaves amounts to the right are for 1 pound loaves. Variations: Add 1/3 c grated or chopped carrots, millet and/or sunflower seeds. 18/6/93     strongServings: 1/strong  

3/4 C rolled oats. Put dry ingred. in first; then liquid. Start machine. YUMMYPReformatted by Elaine Radis     strongServings: 16/strong  

Combine eggs, sugar, and beat until light. Sift flour, salt and soda; add to egg mixture and beat until smooth. Add rest of ingredients and mix well. Spoon into greased and floured 9x5 loaf pan. Bake at 325 degrees 1 hour. Remove from pans immediately.   &nb

Preheat oven to 425 degrees F. and grease muffin tins. Mix egg whites, milk, and oil in bowl. Add dry ingredients and mix. Fold in raisins and apples. Place batter in muffin tins; fill each 3/4 full. Bake about 20 minutes or until centers seem dry.    

Beat egg; stir in remaining ingredients, mixing just enough to moisten. Pour into 12 greased muffin cups until 3/4 full. Bake at 400ø for 15 to 20 minutes. Serve cool or piping hot with butter.     strongServings: 12/strong  

Preheat oven to 425. Lightly grease 12 muffin cups, or use paper liners. Combine first five ingredients in large bowl. Mix milk, oil and egg in another bowl. Add to the oatmeal mixture and stir just until moistened. Fold in blueberries. Divide batter among muffin cups. Combi

Soak oats in milk until moisture is absorbed. Add salad oil, egg, brown sugar and blueberries and mix thoroughly. Mix together flour, soda, cinnamon, cloves, baking powder, salt, allspice and nurmeg and add to oat mixture. Mix thoroughly. Fill greased muffin cups 2

The original recipe, whose source is lost, had Irish Cream instead of the nonfat milk and bourbon.     strongServings: 14/strong  

Cook the oatmeal according to directions in 2 c water. Add the molasses oil and salt. Cool to lukewarm. dissolve the yeast in the warm water and add to the oatmeal mixture. stir in the bran, soy flour, and wheat germ. Beat in the whole wheat flour, adding a little at a time,

Simple delicious recipe, used in Hitachi B/M put oatmeal in first on top of 1 3/16 C of water to let soak a few minutes longer. Let b/m do its thing; have made +/ 20 loaves of this recipe, never a bad one. HRH FROM: HANS HANSEN (GDCM85A)    

Place in pan. Press Start. NOTES : Light, airy bread. Also can use multigrain cereal instead of Oats     strongServings: 1/strong  

Combine oats, whole wheat flour, sugar, and salt in a large bowl, and pour the boiling water over it. Stir to combine. Meanwhile, dissolve the yeast in the warm water. When the oat mixture is lukewarm, add the yeast. Stir in the white flour, cup by cup. Wh

Place all ingredients in bread pan, set crust to Light setting, and begin. (adapted from _Bread machine magic_, by Linda Rehberg and Lois Conway Posted by [email protected] to the Fatfree Digest [Volume 11 Issue 11], Oct. 11, 1994. FATFREE Recipe collections co

Pour boiling water over oats. Stir & add molasses, salt, shortening & brown sugar. Let stand till lukewarm. Mix lukewarm water with sugar & yeast & let stand till yeast starts to work. Add to the soaked mixture. Beat in flour. Add more or less flour depe

MIX THE MILK, MARGARINE, salt and molasses, stir in the cold water and cool to lukewarm. Pour the warm water into a warm, very large bowl, sprinkle in the yeast and stir to dissolve. Add the cooled mixture, oatmeal and 4 cups of the flour and mix well. Mix in the remaining f

Add ingredients according to manufacturer s suggestion. Makes one 1 lb. loaf     strongServings: 1/strong  

Mix milk, shortening, salt, honey and maple syrup, stir in cold water and cool to lukewarm. Pour warm water into a warm very large bowl, sprinkle in yeast and stir to dissolve. Add cooled mixture, oatmeal and 4 c flour and mix well. Mix in remaining flour and knead on a ligh

MIX THE MILK, MARGARINE, salt and molasses, stir in the cold water and cool to lukewarm. Pour the warm water into a warm, very large bowl, sprinkle in the yeast and stir to dissolve. Add the cooled mixture, oatmeal and 4 cups of the flour and mix well. Mix in the remaining f

Heat water, margarine, and honey to 120f (48c). Add white flour, oats, yeast, salt, and eggs. Beat in mixer for 3 minutes. Add remaining ingredients, beat at higher speed 3 4 minutes until stiff dough. Knead on floured board til smooth & not sticky. Place in greased bowl

Measure 1/4 cup warm water and stir yeast and 1 tablespoon of the molasses in the water. Let stand until bubbly. Meanwhile, in a large bowl, combine margarine, remaining molasses, salt, brown sugar, oatmeal and the boiling water, stirring until margarine melts. br