Jan asked to have her bisquick recipe re posted.
Home made Bisquick (better than the commercial product)
9 cups flour ( I use half ww and half unbleached)
3/4 cup baking powder
1 cup +2 tablespoons dry milk (for nondairy, use Better than Milk-plain
or
soy powder)
4 teaspoons salt
1-3/4 cup applesauce
JBennicoff
Dyana asked for something to make cold sandwiches. I made this yesterday
and it is delicious- Great as an appetizer, and wonderful for sandwiches
with cucumber and tomatoes. It was on the digest sometime back. Kate
originally posted it
Mushroom Pate **** http://users.ox.ac.uk/~corp0141/Cooking/index.html
****- Kate
I have only tried this with firm tofu. It's better if the tofu has not
been frozen. You will need a blender.
Makes enough for 2-4 sandwiches. Triple the quantities if serving at a
party. Really great for a party.
1/2 small onion 1
garlic clove
25g (1oz) fresh bread crumbs 225 g (8
oz) large flat mushrooms
100g (4oz) firm tofu 1/4
tsp ground cumin or nutmeg
1. Thinly slice the onion, finely chop the garlic, and halve and slice
the mushrooms.
2. Put the onion, garlic and mushrooms in a wide covered pan over low
heat and cook gently for about 20 minutes until the mushrooms have given
off a lot of water. Make sure the heat is very low to
start with, and stir occasionally. Add a very little water if it is dry
at the start, and reduce the heat even further if it seems to be going
dry later on.
3. Cool slightly, then put about 3/4 of the mushroom mixture in a blender
with the bread crumbs. Crumble in the tofu and add the cumin, then blend
until smooth.
4. Stir in the reserved mushrooms and season to taste with black pepper.
It is getting cold here in Cheyenne, Wy. Will be heading for Lake Havasu
City, AZ soon. Joanne Mill jmill@xxxxxxxx
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