---------- Recipe via Meal-Master (tm) v8.02
 
      Title: "Jammy Muffins"
 Categories: Breads, Quick
      Yield: 12 muffins
 
      2 tb AM Unrefined Vegetable Oil
    1/4 c  Raw honey
      2 c  Whole Grain Bran Muffin Mix
           -- (Arrowhead Mills)
      1    Egg beaten or egg replacer
      1 c  Water
 
  Prepare Whole Grain Bran Muffin Mix according to package directions.
  Before baking, spoon 1 teaspoon apple butter (or favorite flavor) into
  center of the unbaked muffin.  Bake at 350 degrees F. for 25-30 minutes.
  
  Source: Arrowhead Mills "Whole Grain Muffins" tri-fold
  Reprinted by permission of Arrowhead Mills, Inc.
  Electronic format courtesy of: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Peanut Butter Muffins
 Categories: Muffins, Quick
      Yield: 12 muffins
 
      2 c  AM Whole Wheat Pastry Flour
      1 tb Non-alum baking powder
    1/2 ts Sea salt (optional)
    1/4 c  AM Crunchy Peanut Butter
    1/4 c  AM Unrefined Vegetable Oil
  1 1/2 c  Fresh milk or water
           -OR- milk substitute
      4 tb Unsulphured molasses
           -OR- raw honey
 
  Stir flour, baking powder, and salt together.  Cut in peanut butter and
  oil with fork or pastry blender until the mixture is like small grains.
  Add the milk and molasses; stir just until well mixed, but do not beat.
  Fill oiled muffin tins or muffin cups 2/3 full.  Bake 12 to 15 minutes at
  350 F.
  
  Source: Arrowhead Mills "Whole Grain Muffins" tri-fold
  Reprinted by permission of Arrowhead Mills, Inc.
  Electronic format courtesy of: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Bran Muffins
 Categories: Breads, Quick
      Yield: 12 muffins
 
    1/2 c  AM Wheat Bran
    1/2 c  Boiling water
    1/2 c  Raisins
      2 ts Orange peel, grated
      1    Egg; beaten
           -OR- egg replacer
    1/4 c  AM Unrefined Vegetable Oil
      2 tb Molasses, unsulphured
      2 tb Raw honey
      1 c  Buttermilk
      1 c  AM Wheat Bran
      1 c  AM Whole Wheat Flour
      1 ts Ground cinnamon
  1 1/2 ts Non-alum baking powder
    1/4 ts Sea salt (optional)
 
  Combine the 1/2 cup bran, boiling water, orange peel and raisins.  Let
  stand 5 minutes.  Combine egg, oil, molasses and honey; mix until blended.
  Add buttermilk; mix well.  Add the 1 cup bran and the bran-water mixture.
  Stir together the whole wheat flour, cinnamon, baking powder and salt.
  Add the dry ingredients to the bran mixture; stir just until blended.
  Fill greased muffin cups, 3/4 full.  Bake at 375 F. for 18-20 minutes.
  
  Source: Arrowhead Mills "Whole Grain Muffins" tri-fold
  Reprinted by permission of Arrowhead Mills, Inc.
  Electronic format courtesy of: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Coconut-Molasses Muffins
 Categories: Breads, Quick
      Yield: 12 muffins
 
      2 c  AM Whole Wheat Flour
      2 ts Non-alum baking powder
    1/2 ts Sea salt (optional)
    1/2 ts Ginger
      1 c  Flaked unsweetened coconut
    1/4 c  AM Unrefined Vegetable Oil
      1    Egg or egg replacer
    2/3 c  Buttermilk
    1/2 c  Unsulphured molasses
           -OR- honey
      1 ts Pure vanilla
 
  In mixing bowl stir together flour, baking powder, salt, ginger and
  coconut.  Mix liquid ingredients and add to the dry mixture until
  moistened.  Fill well-greased muffin tins 2/3 full.  Bake at 350 F. for
  20-25 minutes.
  
  (Yield: 24 small or 12 large muffins)
  
  Source: Arrowhead Mills "Whole Grain Muffins" tri-fold
  Reprinted by permission of Arrowhead Mills, Inc.
  Electronic format courtesy of: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Barley Nut Muffins
 Categories: Breads, Quick
      Yield: 12 muffins
 
    3/4 c  AM Barley or Buckwheat Flour
    3/4 c  AM Whole Wheat Flour
      2 ts Non-alum baking powder
      2 ts Sea salt (optional)
    1/4 c  Raw honey
      1    Egg; beaten
           -OR- egg replacer
    1/2 c  AM Unrefined Vegetable Oil
      1 c  Fresh milk or water
           -OR- milk substitute
    1/2 c  Pecans
 
  Combine dry ingredients.  Mix liquid ingredients thoroughly.  Add dry
  ingredients.  Stir until moist, but not smooth.  Stir in pecans.  Fill
  well-oiled muffin cups 2/3 full.  Bake at 350 F. for 15 minutes.
  
  (Yield: 24 small or 12 large muffins)
  
  Source: Arrowhead Mills "Whole Grain Muffins" tri-fold
  Reprinted by permission of Arrowhead Mills, Inc.
  Electronic format courtesy of: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Muffins
 Categories: Breads, Quick
      Yield: 12 muffins
 
    3/4 c  AM Unbleached White Flour
    3/4 c  AM Whole Wheat Flour
    1/2 c  Sea salt (optional)
      2 ts Non-alum baking powder
    1/4 c  Honey
      1    Egg; well beaten
           -OR- egg replacer
    3/4 c  Milk or water
    1/4 c  Cold Pressed Vegetable Oil
           -- (Arrowhead Mills)
    1/2 c  Raisins or chopped nuts
 
  Combine dry ingredients.  Mix liquid ingredients thoroughly.  Add liquid
  mixture to dry ingredients. Stir until moist, but not smooth.  Fill
  well-oiled muffin cups 2/3 full.  Bake at 350 F. for 20 minutes.
  
  (Yield: 24 small or 12 large muffins)
  
  Source: Arrowhead Mills "Whole Grain Muffins" tri-fold
  Reprinted by permission of Arrowhead Mills, Inc.
  Electronic format courtesy of: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Fall Breakfast Muffins
 Categories: Breads, Quick
      Yield: 24 muffins
 
      3 c  AM Whole Wheat Pastry Flour
      2 ts Non-alum baking powder
      1 ts Sea salt (optional)
      2 ts Pumpkin pie spice (or less)
      1 c  Buttermilk
      1 c  Canned pumpkin
    1/4 c  AM Unrefined Vegetable Oil
    2/3 c  Raw honey
      2    Eggs; beaten
           -OR- egg replacer
 
  Mix dry ingredients together in a large bowl.  Mix liquid ingredients
  well.  Add the liquid ingredients to the dry ingredients and mix just
  until the flour is moistened.  Batter will be lumpy.  Fill 24 well-greased
  muffin tins 2/3 full and bake at 400 F. for 20 minutes.  Cool 10 minutes
  in pans or wire rack.  Loosen muffins with a knife; invert onto wire
  racks.  Serve warm.
  
  Source: Arrowhead Mills "Whole Grain Muffins" tri-fold
  Reprinted by permission of Arrowhead Mills, Inc.
  Electronic format courtesy of: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Savory Wild Rice Dinner Muffins
 Categories: Breads, Quick
      Yield: 12 muffins
 
      2 c  Wild Rice Pancake/Waffle Mix
           -- (Arrowhead Mills)
    1/4 c  Parmesan cheese
      1 ts Italian seasoning
    1/2 ts Garlic powder
      1    Egg or egg replacer
      2 tb AM Unrefined Vegetable Oil
  1 1/2 c  Milk or milk substitute
    1/2 ts Sea salt (optional)
 
  Preheat oven to 400 F.  Stir dry ingredients together.  Beat liquids
  together in a separate bowl.  Add dry mixture to liquids and stir well.
  Divide into 12 oiled muffin tins and bake for 20 minutes or until done.
  
  Source: Arrowhead Mills "Whole Grain Muffins" tri-fold
  Reprinted by permission of Arrowhead Mills, Inc.
  Electronic format courtesy of: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Oat Flour Muffins
 Categories: Breads, Quick
      Yield: 6 muffins
 
      1 c  AM Oat Flour
      1 ts Non-alum baking powder
    1/2 ts Sea salt (optional)
      2 tb Raw honey
    1/3 c  Buttermilk
    1/2 c  Raisins or dates
           -OR- chopped nuts
      1 tb AM Unrefined Vegetable Oil
      1    Egg; beaten
           -OR- egg replacer
 
  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 of Arrowhead Mills, Inc.
  Electronic format courtesy of: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Sesame Treats
 Categories: Cookies
      Yield: 1 batch
 
  1 1/2 c  AM Sesame Seeds
    1/2 c  AM Sunflower Seeds
    1/2 c  Chopped nuts
    3/4 c  Coconut
      1 c  Honey
      1 ts Sea salt (optional)
    1/2 c  AM Peanut Butter
      2 tb Carob powder
 
  Mix first four ingredients together.  Mix remaining ingredients in a
  separate bowl, then stir into dry mixture.  Spread into an oiled, square
  casserole dish.  Freeze until firm, then slice into bars and serve.
  
  Source: Arrowhead Mills "COOKIES" tri-fold
  Reprinted by permission of Arrowhead Mills, Inc.
  Electronic format courtesy of: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Carrot Bran Brownies
 Categories: Cookies
      Yield: 1 batch
 
  1 1/2 c  AM Bran Flakes
      1 c  AM Whole Wheat Pastry Flour
    1/2 ts Sea salt (optional)
      2 ts Non-alum baking powder
      1 tb Cinnamon
    1/2 c  Chopped nuts
      1 c  Grated carrot
    1/2 c  AM Sesame Tahini
           -OR- vegetable oil
    1/2 c  Honey or maple syrup
    1/2 c  Milk or soy milk

-------------------------------APRICOT GLAZE-------------------------------
      2 c  Pitted & chopped apricots
           -- (fresh)
      1 sl Lemon with peel; chopped
    1/3 c  Honey or maple syrup
 
  Mix dry ingredients together and stir in nuts and carrot.  Beat liquids
  and stir into dry mixture.  Spread batter into an oiled 8" x 8" pan.  Bake
  at 375 F. for 30 minutes.  Serve warm or top with apricot glaze (recipe
  below).
  
  Apricot Glaze:  Combine ingredients in a saucepan and stir over medium-low
  heat until apricots become juicy.  Pour into a blender and puree; return
  to saucepan and cook for 5-8 minutes.  Cool and spread on top of cake or
  cookies.
  
  Source: Arrowhead Mills "COOKIES" tri-fold
  Reprinted by permission of Arrowhead Mills, Inc.
  Electronic format courtesy of: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Peanut Butter Cookies
 Categories: Cookies
      Yield: 1 batch
 
  1 1/2 c  AM Crunch Peanut Butter
    3/4 c  Honey
           -OR- other natural sweetener
      1 ts Vanilla
    1/2 c  AM Brown Rice Flour
    3/4 c  AM Barley Flour
 
  Stir peanut butter, honey and vanilla together.  Mix rice and barley flour
  together and stir into mixture.  Roll into small balls.  On an oiled
  cookie sheet, flatten the balls out fairly thin.  Bake 7-8 minutes at 350
  F.  Let cool on the cookie sheet before removing.
  
  Source: Arrowhead Mills "COOKIES" tri-fold
  Reprinted by permission of Arrowhead Mills, Inc.
  Electronic format courtesy of: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Creamy Cocoa Squares
 Categories: Cookies
      Yield: 1 batch
 
      1 c  AM Whole Wheat Pastry Flour
    1/2 c  AM Oat Bran
    1/2 c  AM Oat Flakes
    1/2 c  Slivered almonds
    3/4 c  AM Sesame Tahini (soft)
      2 tb Rice syrup; mixed with...
      2 tb Water
      1 c  Tofu
    1/2 c  Ricotta cheese
           -OR- low-fat cottage cheese
    1/3 c  Cocoa
    1/2 c  Maple syrup
      1 ts Vanilla; OR...
    1/2 ts -Almond extract
 
  Combine first six ingredients to form a crumb mixture.  Set aside (if
  crumb mixture does not stick together, add a little oil).  Beat together
  remaining ingredients.  Place half of crumb mixture in an oiled 9" x 12"
  pan, press down well; cover with cocoa mixture, then top with remaining
  crumb mixture.  Bake at 350 F. for 30-35 minutes or until golden.  Cool
  and cut into squares.
  
  Source: Arrowhead Mills "COOKIES" tri-fold
  Reprinted by permission of Arrowhead Mills, Inc.
  Electronic format courtesy of: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Sesame Tahini Oat Cookies
 Categories: Cookies
      Yield: 1 batch
 
      1 c  AM Sesame Seeds
      1 c  AM Oat Flakes (rolled oats)
  1 1/4 c  AM Whole Wheat Pastry Flour
      1 ts Non-alum baking powder
      1 ts Cinnamon
    1/2 c  Chopped nuts (optional)
    1/2 c  Raisins
    1/2 c  Milk or water
    1/2 c  Honey
    1/2 c  AM Sesame Tahini
 
  Mix dry and liquid ingredients in separate bowls; then combine and mix
  thoroughly.  Drop spoonfuls onto a lightly oiled baking sheet.  Bake at
  375 F. for 10-12 minutes.
  
  Source: Arrowhead Mills "COOKIES" tri-fold
  Reprinted by permission of Arrowhead Mills, Inc.
  Electronic format courtesy of: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Garbanzo Oat Flake Cookies
 Categories: Cookies
      Yield: 1 batch
 
  1 1/2 c  AM Oat Flakes (rolled oats)
      1 c  AM Brown Rice Flour
    1/2 c  AM Garbanzo Flour
           -OR- Oat or Barley Flour
    1/2 c  Chopped nuts and/or raisins
      1 ts Non-alum baking powder
    1/2 ts Sea salt (optional)
    1/2 c  AM Unrefined Vegetable Oil
    1/4 c  Honey or maple syrup
           -OR- other syrup
    1/2 c  Water or juice
      1 ts Vanilla
 
  Mix dry ingredients together.  Mix liquids together.  Combine mixtures.
  Drop by teaspoonful on an oiled cookie sheet.  Bake at 350 F. for 8-12
  minutes or until edges are lightly browned.  Cool on pan before removing.
  
  Source: Arrowhead Mills "COOKIES" tri-fold
  Reprinted by permission of Arrowhead Mills, Inc.
  Electronic format courtesy of: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Carob-Orange Cookies
 Categories: Cookies
      Yield: 1 batch
 
  1 1/2 c  AM Rice Flour
    1/2 c  AM Barley Flour
      3 tb Carob powder
      1 c  Ground nuts
    1/2 c  Honey
    1/2 c  Water or soy milk
      1 ts Orange extract
 
  Mix dry ingredients together.  Mix liquid ingredients together.  Combine
  the mixtures.  Place small spoonfuls onto a lightly oiled baking sheet.
  Bake at 350 F. for 8-10 minutes.
  
  Variations: (1) If a softer cookie is desired, add 1/4 cup oil to liquid
  ingredients.  (2) Indent each cookie with a spoon and fill with orange
  marmalade.  (3) Substitute mint for orange extract and press a nut into
  the center of each cookie.
  
  Source: Arrowhead Mills "COOKIES" tri-fold
  Reprinted by permission of Arrowhead Mills, Inc.
  Electronic format courtesy of: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Millet Molasses Cookies
 Categories: Cookies
      Yield: 1 batch
 
    1/2 c  AM Millet Flour
    1/2 c  AM Barley Flour
    1/4 c  AM Instant Oatmeal
      2 ts Non-alum baking powder
      2 tb Finely chopped nuts (opt.)
      2 tb AM Unrefined Vegetable Oil
      2 tb Unsulphured molasses
    1/4 c  Water
 
  Preheat oven to 375 degrees F.
  
  Mix dry ingredients together.  Stir liquid ingredients together until
  molasses dissolves.  Stir liquid and dry mixtures just until evenly mixed.
  Roll dough into small balls.  Place on oiled cookie sheet.  Flatten balls
  slightly.  Bake 8-10 minutes at 375 F.  Cool.
  
  Source: Arrowhead Mills "COOKIES" tri-fold
  Reprinted by permission of Arrowhead Mills, Inc.
  Electronic format courtesy of: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Halvah
 Categories: Cookies
      Yield: 1 batch
 
    1/2 c  AM Hulled Sesame Seeds
      2 tb AM Hulled Sesame Seeds
      3 tb Raw honey
    1/4 c  AM Sesame Tahini
           -- (use the driest part
           -- of the jar)
    1/8 ts Almond extract
 
  Grind 1/2 cup seeds in a blender.  Mix ground seeds, whole seeds, tahini,
  honey and extract in a bowl.  Mix all together until thoroughly blended.
  Roll into small balls or into a long roll.  Refrigerate.
  
  Source: Arrowhead Mills "COOKIES" tri-fold
  Reprinted by permission of Arrowhead Mills, Inc.
  Electronic format courtesy of: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Sesame Seed Cookies
 Categories: Cookies
      Yield: 48 cookies
 
  1 1/2 c  AM Sesame Seeds
           -- lightly roasted on
           -- cookie sheet in oven
      1 c  Coconut
      2 c  AM Whole Wheat Flour
      1 ts Non-alum baking powder
      1 ts Baking soda
    1/2 ts Sea salt (optional)
    1/3 c  AM Unrefined Vegetable Oil
      1    Egg or egg replacer
    1/2 c  Honey
      2 ts Vanilla
      1 c  Soy milk
 
  Beat together oil, honey, egg and vanilla.  Mix all the dry ingredients
  and add to the liquid mixture.  Stir in milk.  Drop by the teaspoon onto
  an ungreased cookie sheet.  Flatten with a fork.  Bake at 350 F. for 10
  minutes.  Makes approximately 48 cookies.
  
  Source: Arrowhead Mills "COOKIES" tri-fold
  Reprinted by permission of Arrowhead Mills, Inc.
  Electronic format courtesy of: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Carob Drop Brownies
 Categories: Cookies
      Yield: 1 batch
 
    1/2 c  Water
    1/2 c  AM Unrefined Vegetable Oil
    1/2 c  Maple syrup
      1 ts Vanilla
    1/4 c  Carob powder
  1 3/4 c  AM Barley Flour
      1 ts Non-alum baking powder
    1/4 ts Sea salt (optional)
    1/2 c  Chopped nuts
 
  Mix first four ingredients together until smooth.  Stir dry ingredients
  together.  Combine mixtures.  Drop dough from a teaspoon onto oiled baking
  sheets, spaced about 2 inches apart.  Bake 8-12 minutes at 375 F.  Cool on
  sheets.
  
  Source: Arrowhead Mills "COOKIES" tri-fold
  Reprinted by permission of Arrowhead Mills, Inc.
  Electronic format courtesy of: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Surprise Breakfast Puffers
 Categories: Breakfast
      Yield: 12 pieces
 
      4 tb Orange marmalade
      1 ts Grated orange rind
    1/4 ts Cinnamon
    1/4 ts Nutmeg
    1/4 c  Butter
    1/4 c  Honey
      2    Eggs
      2 c  AM Whole Wheat Flour
      2 ts Non-alum baking powder
    1/2 ts Sea salt (optional)
      1 c  Buttermilk
 
  Combine first four ingredients; set aside.  In a mixing bowl, cream butter
  and honey; add eggs (one at a time) until well blended.  Gradually stir in
  next three ingredients; mix well.  Slowly add buttermilk.  Spoon 2
  tablespoons batter into oiled muffin cups; add 1 teaspoon orange filling
  and fill 2/3 full with batter.  Bake in preheated oven at 400 F. for 20-25
  minutes.
  
  Source: Arrowhead Mills "The Natural Way to Start Your Day" tri-fold
  Reprinted by permission of Arrowhead Mills, Inc.
  Electronic format courtesy of: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Bulghur Wheat "Sausage" Patties
 Categories: Breakfast, Vegetarian, Ovo-lacto
      Yield: 8 patties
 
      2 c  Cooked AM Bulghur Wheat
           -- (1 cup raw = 2 c. cooked)
    1/4 c  AM Whole Wheat Flour
      1 tb Crushed basil leaves
      1    Egg
    3/4 ts Sage
    3/4 ts Poultry seasoning
           Sea salt to taste (optional)
           Oil or non-stick spray
 
  Mix the bulghur wheat, egg, whole wheat flour, basil, sage, poultry
  seasoning and salt together.  Form into patties and roll in whole wheat
  flour.  Fry in a small amount of oil until lightly browned.  These may be
  wrapped in individual packages and reheated. Cook like hamburger meat or
  add to casseroles in place of meat.
  
  Variation: Form into cocktail size balls, before cooking and serve with
  sweet and sour sauce.
  
  NOTE: 1) 3/4 cup of grated cheddar cheese can be added.
  .     2) Mixture forms better when slightly chilled
  Source: Arrowhead Mills "The Natural Way to Start Your Day" tri-fold
  Reprinted by permission of Arrowhead Mills, Inc.
  Electronic format courtesy of: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Sour Cream Apple Pancakes
 Categories: Breakfast
      Yield: 12 pancakes
 
    3/4 c  AM Whole Wheat Flour
      1 ts Non-alum baking powder
    1/2 ts Sea salt (optional)
    1/4 ts Cinnamon
      1 tb Honey
      1 md Apple; grated
      1    Egg; beaten, or egg replacer
      1 ts Pure vanilla
    1/2 c  Sour cream
      1 c  Water or buttermilk
 
  In large bowl combine dry ingredients. Combine remaining ingredients,
  mixing well; add to dry ingredients and stir until just blended.  Cook on
  preheated griddle 350 F. for 3-5 minutes, turning only once.  Serve hot
  for breakfast, brunch, or as an accompaniment to dinner.
  
  Source: Arrowhead Mills "The Natural Way to Start Your Day" tri-fold
  Reprinted by permission of Arrowhead Mills, Inc.
  Electronic format courtesy of: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Garlic and Cheese Grits
 Categories: Breakfast
      Yield: 4 servings
 
      2 c  Cold water
    1/2    AM Corn Grits
           -- (Yellow or White)
      1 ts Sea salt (optional)
    1/2 lb Sharp cheddar cheese, grated
      2 tb Butter
      1    Egg; beaten, or egg replacer
    1/4 ts Cayenne or tabasco
    1/4 ts Paprika
      1    Garlic clove; crushed  OR...
    1/4 ts -Garlic powder
 
  In large saucepan mix well; water, grits and salt.  Bring to simmer and
  cook until grits are very thick; remove from heat.  Oil 13" x 9" baking
  dish.  Stir together in sauce pan grits and remaining ingredients; pour
  into prepared dish and spread evenly.  Sprinkle top with additional
  paprika.  Bake for 30-35 minutes at 350 F.
  
  Source: Arrowhead Mills "The Natural Way to Start Your Day" tri-fold
  Reprinted by permission of Arrowhead Mills, Inc.
  Electronic format courtesy of: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Swiss Style Oats
 Categories: Breakfast
      Yield: 4 servings
 
      3 c  Water
      1 c  Mixed dried fruit, chopped
      1 ts Sea salt (optional)
  1 1/3 c  AM Oat Flakes (rolled oats)
      2 tb Honey
      2 tb AM Wheat Germ
    1/4 c  Slivered almonds, toasted
 
  Bring water to a boil; stir in fruit, salt, and honey.  Bring to boil
  again.  Add oats; stir; lower heat to simmer.  Cover and simmer 15 minutes
  (stir before serving).  Sprinkle each serving with 1-1/2 teaspoon wheat
  germ and 1 tablespoon almonds.  Serve with milk.
  
  Source: Arrowhead Mills "The Natural Way to Start Your Day" tri-fold
  Reprinted by permission of Arrowhead Mills, Inc.
  Electronic format courtesy of: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Crunchy Waffle
 Categories: Breakfast
      Yield: 1 recipe
 
  1 1/2 c  AM Whole Wheat Flour
      2 ts Non-alum baking powder
    1/2 ts Ground ginger
      2    Eggs
  1 1/2 c  Buttermilk;  OR...
      1 c  -{Buttermilk -AND-
    1/2 c  - Water}
    1/4 c  Maple syrup or honey
    1/4 c  AM Unrefined Vegetable Oil
    1/2 c  Finely chopped pecans
           Strawberry-banana sauce
           -- (see recipe below)
           Plain yogurt

--------------------------STRAWBERRY-BANANA SAUCE--------------------------
  1 1/2 c  Maple syrup
      1 c  Sliced bananas
      2 c  Strawberries
           -- (hulled and halved)
 
  Waffle: Combine dry ingredients; stir well.  Beat eggs until thick and
  lemon colored.  Add flour mix, buttermilk, syrup and oil.  Beat until
  smooth.  Cook on hot, lightly oiled waffle iron, sprinkling the top with
  chopped pecans before cooking.  Serve with topping of the following sauce
  and plain yogurt.
  
  Strawberry-Banana Sauce: Combine all ingredients in a heavy saucepan.
  Cook over medium high heat 10 minutes, stirring occasionally, serve hot.
  
  Source: Arrowhead Mills "The Natural Way to Start Your Day" tri-fold
  Reprinted by permission of Arrowhead Mills, Inc.
  Electronic format courtesy of: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Upside-Down Orange Biscuits
 Categories: Breads, Breakfast
      Yield: 6 servings
 
      1    AM Multigrain Biscuit Mix
           -- (one recipe)
      2 tb Butter
    1/4 c  Maple syrup
      3 tb Orange juice
      1 ts Grated rind
 
  Combine last four ingredients; mix well.  Pour about 1 1/2 tablespoons
  orange mixture into each well oiled cup of a 6-cup muffin pan.  Make one
  recipe biscuits according to instructions on bag.  Place one biscuit in
  each muffin cup.  Bake at 400 degrees F. about 10 minutes.  Invert pan on
  plate.  Serve warm.
  
  Source: Arrowhead Mills "The Natural Way to Start Your Day" tri-fold
  Reprinted by permission of Arrowhead Mills, Inc.
  Electronic format courtesy of: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Oven Baked Toast
 Categories: Main dish, Breakfast
      Yield: 3 servings
 
    1/4 c  Butter
      2 tb Honey
    1/2 ts Ground cinnamon
      4    Eggs
    1/2 c  Orange juice
      6 sl Whole wheat bread
 
  Place butter and honey in a 13" x 9" pan.  Put in hot oven until melted.
  Sprinkle with cinnamon.  Combine eggs and orange juice; beat well.  In a
  flat dish, let bread slices soak in egg mixture.  Drain and arrange on
  honey mixture.  Bake at 350 F. until browned.  Invert on plate to serve.
  
  Source: Arrowhead Mills "The Natural Way to Start Your Day" tri-fold
  Reprinted by permission of Arrowhead Mills, Inc.
  Electronic format courtesy of: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Strawberry Shake
 Categories: Beverages, Breakfast
      Yield: 1 recipe
 
      1 c  Skim milk
    1/2 c  -Plain yogurt, or up to...
      1 c  Plain yogurt
      1 tb Honey; or to taste
      2 ts Pure vanilla
      2 c  Frozen strawberries
 
  Combine first four ingredients in blender; gradually add strawberries and
  process until smooth.
  
  Source: Arrowhead Mills "The Natural Way to Start Your Day" tri-fold
  Reprinted by permission of Arrowhead Mills, Inc.
  Electronic format courtesy of: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Savory Breakfast Bran Muffins
 Categories: Breads, Quick, Breakfast
      Yield: 12 muffins
 
      2 c  AM Bran Muffin Mix
      1    Egg or egg replacer
      1 tb AM Unrefined Vegetable Oil
  1 1/4 c  Water
    1/2 c  Cheese, grated
    1/2 c  Onion (chopped)
    1/2 ts Salt, or more to taste
           -- (optional)
    1/4 c  Green chilis; chopped
 
  Preheat oven to 350 F.  Mix water, oil and egg together in large bowl.
  Add cheese, onions and chilis.  Add Bran Muffin Mix and stir briefly.
  Fill oiled muffin cups 2/3 full and bake for 30-35 minutes, or until a
  toothpick comes out clean.
  
  Source: Arrowhead Mills "The Natural Way to Start Your Day" tri-fold
  Reprinted by permission of Arrowhead Mills, Inc.
  Electronic format courtesy of: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Mushroom Brunch Rice
 Categories: Side dish
      Yield: 4 servings
 
 14 1/2 fl Low-Sodium Chicken Broth
      1 c  AM White Indian Basmati Rice
      1    Bay leaf
      1 c  Sliced mushrooms
           Sea salt to taste (optional)
 
  Bring broth to a boil.  Add other ingredients.  Reduce heat and cover.
  Simmer for 20-25 minutes.  Remove bay leaf and serve.
  
  Source: Arrowhead Mills "The Natural Way to Start Your Day" tri-fold
  Reprinted by permission of Arrowhead Mills, Inc.
  Electronic format courtesy of: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Wheat Free Shortbread
 Categories: Cookies, Vegan, Gluten-free
      Yield: 1 recipe
 
    1/2 c  AM Rice Flour
    1/2 c  Barley or Oat Flour
    1/4 c  Unrefined vegetable oil
    1/4 c  Rice syrup
 
  Mix all ingredients well to make a smooth dough.  Roll out 1/4 inch thick
  and cut into desired shapes.  Bake on an ungreased cookie sheet for 17
  minutes at 375 F.
  
  Source: Arrowhead Mills "Something Sweet" tri-fold
  Reprinted by permission of Arrowhead Mills, Inc.
  Electronic format courtesy of: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Goodness Cake
 Categories: Cakes
      Yield: 1 cake
 
      1 c  Chopped dates
      1 c  Boiling water
  1 1/2 c  AM Multi Blend Flour
           -OR- AM Whole Wheat Flour
      1 ts Non-alum baking powder
    3/4 ts Baking soda
    1/4 ts Sea salt (optional)
    1/4 c  Vegetable oil
    1/3 c  Honey
      1 ts Vanilla extract
      2    Eggs
      1    Ripe banana; mashed
    1/4 c  Chopped walnuts or pecans
           -OR-
    1/2 c  -Sunflower seeds
 
  Add chopped dates to boiling water and boil 5 minutes.  Sift together in
  mixing bowl the Multi Blend Flour, baking powder, baking soda and salt.
  Set aside.  In a second bowl, beat the eggs well.  Mix in the honey, oil,
  vanilla extract and banana.  Add dry mixture to the liquids and mix
  together.  Add the dates and nuts (sunflower seeds), mixing lightly.  Pour
  batter into an oiled 9" x 9" baking pan and bake 30 minutes in 350 F.
  oven.  Test for doneness.
  
  Topping (optional):  Heat together 1/4 cup honey, 1/4 cup butter, and 1/2
  cup unsweetened coconut.  Spread on cake.
  
  Source: Arrowhead Mills "Something Sweet" tri-fold
  Reprinted by permission of Arrowhead Mills, Inc.
  Electronic format courtesy of: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Apple Cinnamon Pudding
 Categories: Desserts, Vegan
      Yield: 1 recipe
 
      2 c  Apple juice
      1 c  Water
      1 pn Sea salt (optional)
      1 c  AM Rice and Shine
      1 ts Cinnamon
      1 c  Roasted pecan or other nuts
           -- (chopped)
      1 ts Vanilla
 
  Bring juice, water and salt to a boil in a large saucepan.  Stir in Rice
  and Shine and cinnamon.  Turn heat to low.  Simmer 5 minutes.  Remove from
  heat.  Stir in nuts and vanilla.  Let set until slightly cool.  Pour into
  a 9" square pan.  Refrigerate until set and cool.  Serve squares plain or
  with a little fruit syrup.
  
  Source: Arrowhead Mills "Something Sweet" tri-fold
  Reprinted by permission of Arrowhead Mills, Inc.
  Electronic format courtesy of: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Quick Baked or Fried Pies (Turnovers)
 Categories: Desserts
      Yield: 1 recipe
 
      2 c  AM Multigrain Biscuit MIx
    1/4 c  Unrefined vegetable oil
    3/4 c  Apple juice
           Jams, fruit butters,
           Honey and nuts, cinnamon,
           Nutmeg, etc.
 
  Stir oil into dry mix with fork until mixture is uniform in color and
  texture.  Stir in juice.  Let dough set 2 minutes.  Knead dough 12 to 15
  times.  Roll dough out to 1/4 inch thickness.  Cut with biscuit cutter.
  Roll biscuits out into larger, thin circles of dough.  Spoon 1-1/2 to
  2-1/2 teaspoons of jam into the center of each circle, fold circle in
  half.  Press edges together.  Place pies on lightly oiled cookie sheet.
  Brush tops lightly with oil.  Bake at 375 F. for 12-12 minutes or until
  done.
  
  Source: Arrowhead Mills "Something Sweet" tri-fold
  Reprinted by permission of Arrowhead Mills, Inc.
  Electronic format courtesy of: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Carob Cinnamon Cake
 Categories: Cakes
      Yield: 1 cake
 
      1 c  Honey
      3 tb Unrefined vegetable oil
      4 md Eggs
      2 ts Vanilla
      1 c  Milk or water
  2 1/4 c  AM Multi Blend Flour
           -OR- AM Whole Wheat Flour
      3 ts Non-alum baking powder
    1/2 ts Sea salt (optional)
      2 tb Ground cinnamon
      4 tb Carob powder
 
  Preheat oven to 350 F.
  
  Measure honey into large mixing bowl, add vegetable oil and mix.  Add eggs
  and blend with a spoon.  Mix in vanilla and add milk or water well.  Mix
  all dry ingredients to liquids, stirring constantly.
  
  Grease and flour bundt pan or 13" x 9" cake pan.  Pour batter into pan and
  top with 1/2 cup chopped nuts.  Bake at 350 F. for 30-35 minutes.
  
  Source: Arrowhead Mills "Something Sweet" tri-fold
  Reprinted by permission of Arrowhead Mills, Inc.
  Electronic format courtesy of: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Pineapple Cake
 Categories: Cakes
      Yield: 1 cake
 
     20 oz Crushed pineapple
           -- (unsweetened)
      1 c  Honey
      2 ts Vanilla
      3 c  AM Whole Wheat Flour
      4 ts Non-alum baking powder; OR..
      2 ts -Baking soda
      1 c  Chopped nuts
 
  Mix liquid ingredients.  Mix dry ingredients separately.  Combine
  mixtures.  Pour into an oiled 9" x 13" pan.  Bake at 350 F. for 30-35
  minutes.
  
  GLAZE: In a small saucepan mix 1/2 cup frozen orange juice concentrate,
  1/2 cup honey or rice syrup, 1 tablespoon oil and 2 tsp. arrowroot powder
  dissolved in 1 tablespoon water.  Simmer over medium heat until slightly
  thickened.  Poke holes in hot cake and pour glaze on top.
  
  Source: Arrowhead Mills "Something Sweet" tri-fold
  Reprinted by permission of Arrowhead Mills, Inc.
  Electronic format courtesy of: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Basic Cream Pie
 Categories: Pies, Desserts
      Yield: 1 pie
 
-----------------------------------CRUST-----------------------------------
      1 c  AM Pastry Flour
      4 tb Unrefined vegetable oil
      3 tb Cold water

----------------------------------FILLING----------------------------------
      2 c  Milk
           -OR- soymilk
           -- (plain or flavored)
    1/2 c  Honey or other syrup
      3    Egg yolks
      1 tb Vanilla
    1/4 c  Arrowroot powder
           -OR- corn starch
      1 tb Cold water
      3    Egg whites
           -- beaten until peaks form
           -- (beat while pudding
           -- is cooling)
 
  CRUST: Mix all ingredients.  Roll out between wax paper, place in 9" pie
  pan, poke bottom of crust a few times with a fork, and bake at 350 F. for
  10-15 minutes.
  
  FILLING: Combine all ingredients except egg whites in a deep saucepan.
  Beat until thoroughly blended and all powder is dissolved.  Cook over
  medium heat, stirring constantly until mixture begins to thicken.  Lower
  heat and continue stirring and cooking until mixture is very thick.  A
  wire whisk works well and helps keep lumps from forming.  Set pudding off
  heat and let partially cool while preparing the egg whites.  Pour pudding
  into cooled crust.  Top with stiffly beaten egg whites.  Bake at 350 F.
  until whites begin to brown, about 15 minutes.  Cool.
  
  Peanut Butter Cream Pie (add to above recipe):  Stir 1/2 to 3/4 cup AM
  Peanut Butter into liquids before cooking.
  
  Source: Arrowhead Mills "Something Sweet" tri-fold
  Reprinted by permission of Arrowhead Mills, Inc.
  Electronic format courtesy of: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Fruit Cobbler
 Categories: Desserts
      Yield: 1 recipe
 
  1 1/2 tb Butter
  1 1/2 c  Multi Blend Flour
           -OR Whole Wheat Flour
      1 ts Non-alum baking powder
      1    Egg; beaten
      1 c  Milk, soymilk or water
      2 c  Fruit, fresh or canned
    1/2 c  Honey
 
  Melt butter in a 9" x 9" pan or other baking dish of similar size.  Mix
  the Multi Blend Flour, baking powder, honey, egg and milk.  Pour mixture
  into butter.  Add the fruit on top of batter.  Bake 30 minutes at 400 F.
  
  Source: Arrowhead Mills "Something Sweet" tri-fold
  Reprinted by permission of Arrowhead Mills, Inc.
  Electronic format courtesy of: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Lower Fat Cheesecake
 Categories: Desserts, Low-fat
      Yield: 1 cheesecake
 
-----------------------------------CRUST-----------------------------------
      1 c  Oat bran (or rolled oats)
      2 tb Butter; melted
      2 tb Honey
      1 ts Vanilla

----------------------------------FILLING----------------------------------
    1/4 c  Arrowroot powder
           -OR- corn starch
      1 c  Lowfat plain yogurt
      2 c  Lowfat cottage cheese
    1/2 c  Honey
      4    Egg yolks
      2 tb Fresh lemon juice
      2 ts Vanilla
    1/2 ts Sea salt
      4    Egg whites
           -- beaten until stiff
 
  CRUST: Grind oat bran to flour in a blender.  Stir butter into bran.  Add
  honey and vanilla.  Press into bottom of cheese cake pan.  Bake at 350 F.
  for 15 minutes.  Cool.  (May be placed in freezer if you're in a hurry.)
  
  FILLING: In a blender or processor blend all ingredients, except egg
  whites, until smooth. Fold stiffly beaten whites into the mixture.  Pour
  over crust.  Bake at 300 F. for 45 to 50 minutes or until center is firm
  (does not jiggle).  Turn off heat.  Leave door of oven partially open.
  Let cake cool in oven 1 hour.  Finish cooling at room temperature.  Then
  can be refrigerated.
  
  Source: Arrowhead Mills "Something Sweet" tri-fold
  Reprinted by permission of Arrowhead Mills, Inc.
  Electronic format courtesy of: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Blue Corn Sopapillas
 Categories: Breads, Desserts
      Yield: 1 recipe
 
      1 c  AM Blue Cornmeal
      1 c  AM Whole Wheat Flour
      1 tb Dry yeast
      2 ts Non-alum baking powder
      1 ts Sea salt (optional)
      1 tb Butter; softened
      1 c  Milk
      1    Egg; slightly beaten
      1 ts Honey
 
  Mix dry ingredients.  Cut or mash butter into dry ingredients thoroughly.
  Stir liquids until honey dissolves.  Combine mixtures.  Stir gently but
  completely.  Let rise 1 hour.  If dough is still sticky, lightly stir in 2
  to 4 tablespoons unbleached flour.  Divide dough in 3 parts.  Lightly
  knead each part in unbleached flour.  Roll dough thin, 1/8 inch thick.
  Cut into squares or pie shapes.  Heat oil to 375 F.  Drop into hot oil.
  Cook until golden on one side; turn once; cook till golden.
  
  Source: Arrowhead Mills "Something Sweet" tri-fold
  Reprinted by permission of Arrowhead Mills, Inc.
  Electronic format courtesy of: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Apple Muffins
 Categories: Breads, Quick
      Yield: 1 recipe
 
    1/2 c  Oil
      1 c  Honey
      2    Eggs or egg replacer
    1/2 c  Water
  2 1/2 c  AM Whole Wheat Flour
      2 ts Non-alum baking powder
    1/2 ts Sea salt (optional)
      1 ts Allspice
      1 ts Nutmeg
      1 ts Cinnamon
      2 lg Apples; grated (with peel)
      1 ts Vanilla
    1/2 c  -to...
      1 c  AM Sunflower Seeds
           -(or chopped nuts)
 
  Beat honey, oil, eggs and water.  Mix dry ingredients and add to honey
  mixture.  Fold in apples, vanilla and nuts.  Fill oiled tins 2/3 full.
  Bake at 400 F. 12 to 15 minutes.
  
  Source: Arrowhead Mills "Something Sweet" tri-fold
  Reprinted by permission of Arrowhead Mills, Inc.
  Electronic format courtesy of: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Multi Blend Soft Cookies
 Categories: Cookies
      Yield: 1 batch
 
  4 1/2 c  AM Multi Blend Flour
      2 pk Dry active yeast
      1 ts Sea salt (optional)
      1 ts Cinnamon
    1/2 c  Honey (or less to taste)
  2 1/2 c  Warm water
      2 tb Apple cider vinegar
    1/4 c  AM Unrefined Vegetable Oil
      1 c  Raisins
 
  Combine flour, yeast, cinnamon and salt in mixing bowl.  Combine vinegar,
  oil, honey, water and raisins in a second bowl.  Add liquid mixture to dry
  and mix thoroughly.  Batter will become quite stiff, but should not be
  dry.  If dry, add a little water.  Drop on cookie sheet.  Spread cookies
  out (they spread very little in baking).  Bake in 350 F. oven about 15-20
  minutes or until done.  Makes 4-6 dozen.
  
  Yeast-Free Variation: Substitute a tablespoon of baking powder for the
  yeast.  Use cool, but not warm water.
  
  Source: Arrowhead Mills "Multi Blend Flour Recipes" tri-fold
  Reprinted by permission of Arrowhead Mills, Inc.
  Electronic format courtesy of: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Aunt Hilda's Health Muffins
 Categories: Breads, Quick
      Yield: 24 muffins
 
  2 1/4 c  AM Wheat Bran
      2 c  Milk or soy milk
      2    Eggs or egg replacer
    1/4 c  AM Unrefined Vegetable Oil
    1/2 c  Honey (or less to taste)
  2 1/2 c  AM Multi Blend Flour
  2 1/2 tb Non-alum baking powder
      1 ts Sea salt (optional)
      1 ts Cinnamon
  1 1/2 c  Raisins
    3/4 c  Chopped walnuts or pecans
           -- (optional)
 
  In a large mixing bowl combine the bran, milk, eggs, oil and honey.  In a
  second bowl, combine all the remaining ingredients.  Add the dry mixture
  to the liquid and mix thoroughly.  Fill oiled muffin tins.  Bake in 350 F.
  oven for 30 minutes, or until tops are lightly browned.  Cool on a rack.
  When thoroughly cooled, store covered in refrigerator or freezer.  Makes
  24 large muffins.
  
  Oat Bran Variation: To make Aunt Hilda's bran muffins, follow recipe above
  with these simple changes:
  
  a) Substitute 2-1/2 cups of oat bran for the wheat bran.
  b) Increase the honey to 3/4 cup.
  
  Everything else is the same.
  
  Source: Arrowhead Mills "Multi Blend Flour Recipes" tri-fold
  Reprinted by permission of Arrowhead Mills, Inc.
  Electronic format courtesy of: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Multi Blend Fruit Cobbler
 Categories: Desserts
      Yield: 1 recipe
 
  1 1/2 tb Butter
  1 1/2 c  AM Multi Blend Flour
      1 ts Non-alum baking powder
    1/2 c  Honey
      1    Egg, beaten or egg replacer
      1 c  Milk or milk substitute
      2 c  Fruit
           -- fresh or canned, drained
 
  Melt butter in a 9" x 9" pan.  Mix the Multi Blend flour, baking powder,
  honey, egg and milk.  Pour mixture into butter.  Add the fruit on top of
  batter.  Bake 30 minutes at 400 F.
  
  Source: Arrowhead Mills "Multi Blend Flour Recipes" tri-fold
  Reprinted by permission of Arrowhead Mills, Inc.
  Electronic format courtesy of: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Bethel Bread
 Categories: Breads
      Yield: 2 loaves
 
  4 1/2 c  AM Multi Blend Flour
      2 tb Sea salt (optional)
      2 pk Dry yeast
      3 c  Warm water
    1/2 c  Honey
      2 tb AM Unrefined Vegetable Oil
      2 tb Apple cider vinegar (opt.)
      4 c  -to...
      5 c  AM Unbleached Flour
           -- (White or Whole Wheat)
 
  Combine the first three ingredients.  Combine liquids and add to dry mix.
  Mix until creamy.  Cover and set in warm place for 15 minutes.  Stir in
  wheat flour gradually until too thick to stir.  Turn dough onto floured
  surface and knead in more flour until dough is only slightly sticky.
  Knead 5 minutes.  Place in oiled bowl and let rise in warm place until
  doubled in size.  SHape into two loaves.  Place in oiled bread pans and
  let rise until volume increases by half.  Bake at 350 F. for 45 minutes or
  until nicely browned.  Let cool slightly.  Remove from pans and let cool
  on rack.
  
  Source: Arrowhead Mills "Multi Blend Flour Recipes" tri-fold
  Reprinted by permission of Arrowhead Mills, Inc.
  Electronic format courtesy of: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Quick 'N' Simple Souffle
 Categories: Side dish, Ovo-lacto
      Yield: 2 servings
 
      1 tb Oil (or non-stick spray)
      3    Eggs; well beaten
           -OR- egg replacer
    1/2 c  Milk or milk substitute
      1 tb Honey
    1/2 ts Vanilla extract
    1/2 c  AM Multi Blend Flour
      2 ts Non-alum baking powder
    1/4 ts Nutmeg
 
  Preheat oven to 450 F.  Oil a 9" x 9" cake pan. Mix liquid ingredients
  together.  Mix dry ingredients together.  Combine mixtures.  Pour batter
  into pan and bake 15 minutes.  Serve while hot with honey or syrup and/or
  fruit.  Try with fruit yogurt.  Makes 2 large or 4 small servings.
  
  Source: Arrowhead Mills "Multi Blend Flour Recipes" tri-fold
  Reprinted by permission of Arrowhead Mills, Inc.
  Electronic format courtesy of: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Prophet's Porridge, Quick Cooking
 Categories: Breakfast
      Yield: 3 servings
 
      3 c  Cold water
      1 c  AM Multi Blend Flour
      1 pn Sea salt (optional)
      2 tb Honey
    1/4 c  Raisins or dried fruit
    1/4 ts Cinnamon or nutmeg
 
  Mix all ingredients in a heavy saucepan.  Stir until lumps are gone.  Cook
  over medium heat, stirring constantly, until porridge bubbles.  Turn off
  heat.  Stir to desired thickness.  Serve plain or top with milk, fruit
  butter or favorite topping.  Makes 3 large servings.
  
  Source: Arrowhead Mills "Multi Blend Flour Recipes" tri-fold
  Reprinted by permission of Arrowhead Mills, Inc.
  Electronic format courtesy of: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Quick Hummus
 Categories: Sauces, Vegan
      Yield: 1 recipe
 
      1 c  AM Garbanzo Flour
  1 1/2 c  Cold water
      4 tb Lemon juice
      4 tb AM Sesame Tahini
    3/4 ts Sea salt (optional)
    1/4 ts Garlic powder; OR...
      1 lg -Garlic clove, pressed
      2 tb AM Unrefined Olive Oil
 
  In a saucepan stir garbanzo flour into the cold water until smooth.  Heat
  mixture until bubbly, stirring constantly.  Remove from heat.  Add lemon
  juice, tahini, garlic and salt if used.  Mix well; cool.  If mixture
  appears to be too thick, add more water before serving.  Pour oil over
  hummus, or stir into the mixture.
  
  Source: Arrowhead Mills "toasted Garbanzo Flour" tri-fold
  Reprinted by permission of Arrowhead Mills, Inc.
  Electronic format courtesy of: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Falafel
 Categories: Main dish, Vegan
      Yield: 1 batch
 
  1 1/2 c  AM Garbanzo Flour
      1 c  Cold water
      1 md Onion
      2    Garlic cloves
    1/2 bn Fresh parsley
           Hot green pepper (to taste)
           -- minced
    1/2 ts Cumin
           Salt and pepper
    1/4 ts Non-alum baking powder
      1 pn Baking soda
 
  Mix all ingredients, except soda, together in a food processor or blender.
  Mix thoroughly.  (Falafel may be frozen at this stage.  Thaw completely
  before adding soda and cooking.)  When ready to fry, mix in the soda.
  Shape into small patties, 1-1/2 inches in diameter and 1/2 inch thick.
  Fry in deep, hot oil until lightly browned and crisp.  Serve hot with
  tomatoes in pita bread.  Add cucumber pickles if desired.
  
  Source: Arrowhead Mills "toasted Garbanzo Flour" tri-fold
  Reprinted by permission of Arrowhead Mills, Inc.
  Electronic format courtesy of: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Garbanzo-Oat Waffles
 Categories: Breakfast, Breads
      Yield: 2 waffles
 
      1 c  AM Oat Flakes
    1/2 c  AM Garbanzo Flour
  1 1/4 c  Water
      1 tb AM Unrefined Vegetable Oil
      2 ts Honey
    1/4 ts Sea salt, or more (optional)
    1/2 ts Non-alum baking powder
 
  Preheat waffle iron.
  
  Place oatmeal in blender.  Grind into coarse flour.  Add all remaining
  ingredients.  Blend.  Let sit a few minutes.  Blend again for 2 seconds.
  Pour into hot, well-oiled waffle iron.  Bake 5 to 8 minutes.
  
  VARIATION: May replace 1/4 cup water with 1 egg.
  
  Source: Arrowhead Mills "toasted Garbanzo Flour" tri-fold
  Reprinted by permission of Arrowhead Mills, Inc.
  Electronic format courtesy of: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Oat Flake Garbanzo Cookies
 Categories: Cookies, Vegan
      Yield: 1 recipe
 
  1 1/2 c  AM Oat Flour
      1 c  AM Brown Rice Flour
    1/2 c  AM Garbanzo Flour
    1/2 c  Chopped nuts and/or raisin
      1 ts Non-alum baking powder
    1/2 ts Sea salt (optional)
    1/2 c  AM Unrefined Vegetable oil
    1/4 c  Honey or maple syrup
           -OR- other syrup
    1/2 c  Water or juice
      1 ts Vanilla
 
  Mix dry ingredients together.  Mix liquids together.  Combine mixtures.
  Drop by teaspoonful on an oiled cookie sheet.  Bake at 350 F. for 8 to 10
  minutes or until edges are lightly browned.  Cool on pan.
  
  Source: Arrowhead Mills "toasted Garbanzo Flour" tri-fold
  Reprinted by permission of Arrowhead Mills, Inc.
  Electronic format courtesy of: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Yogurt Muffins
 Categories: Breads, Quick
      Yield: 1 batch
 
      2    Eggs; lightly beaten
      1 c  Plain yogurt
      2 tb Oil
    1/4 c  Honey or molasses
      1 c  AM Whole Wheat Flour
    1/2 c  AM Garbanzo Flour
    1/2 ts Sea salt (optional)
      2 ts Non-alum baking powder
    1/4 c  Raisins (optional)
    1/4 c  Chopped nuts (optional)
 
  Preheat oven to 375 F.
  
  Beat the liquid ingredients together.  Mix the dry ingredients and stir
  into the liquids until moistened.  Fill oiled muffin tins 2/3 full.  Bake
  20 minutes at 375 F. until done.
  
  Source: Arrowhead Mills "toasted Garbanzo Flour" tri-fold
  Reprinted by permission of Arrowhead Mills, Inc.
  Electronic format courtesy of: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Apple Muffins
 Categories: Breads, Quick
      Yield: 1 batch
 
    1/2 c  AM Garbanzo Flour
      1 c  AM Instant Oatmeal
    1/2 ts Sea salt (optional)
  1 1/2 ts Non-alum baking powder
    3/4 c  Water
    1/4 c  AM Unrefined Vegetable Oil
      2 tb Honey
      1 md Apple; grated
    1/2 c  Raisins (optional)
 
  Preheat oven to 375 F.
  
  Mix dry ingredients.  Mix liquids and stir into dry mix.  Let sit a few
  minutes to thicken.  Fill oiled muffin tins 2/3 full.  Bake at 350 F. for
  30 minutes or until done.
  
  VARIATION: A beaten egg may be added to the batter if fluffier muffins are
  desired.
  
  Source: Arrowhead Mills "toasted Garbanzo Flour" tri-fold
  Reprinted by permission of Arrowhead Mills, Inc.
  Electronic format courtesy of: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Oriental Garbanzo Soup
 Categories: Soups, Vegan
      Yield: 1 recipe
 
      1 tb AM Unrefined Olive Oil
    1/2 c  Chopped onion
    1/2 c  AM Garbanzo Flour
      4 c  Water
      2 tb Soy sauce
    1/8 ts Garlic powder (optional)
      1 ts Sweet basil leaves crushed
 
  Preheat heavy saute' pan, then add oil and onion and saute' until soft.
  Add 1 cup cold water.  Stir in flour until smooth.  Stir in remaining
  water gradually.  Add seasonings.  Let cook over medium low heat until
  slightly thickened, stirring occasionally (or over higher heat stirring
  constantly).  Do not allow to boil.
  
  Source: Arrowhead Mills "toasted Garbanzo Flour" tri-fold
  Reprinted by permission of Arrowhead Mills, Inc.
  Electronic format courtesy of: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Garbanzo Potato Pancakes
 Categories: Side dish, Vegan
      Yield: 12 pancakes
 
      1 c  AM Garbanzo Flour
      1 c  AM Potato Flakes
    1/2 c  Onion finely chopped
      1 md Zucchini squash or cucumber
           -- grated
    1/2 ts Sea salt (optional)
      2 ts Non-alum baking powder
      2 c  Water
 
  Mix the dry ingredients and the vegetables together.  Add the water and
  stir well.  Cook like pancakes on an oiled skillet or griddle.
  
  VARIATIONS: For lighter, extra tasty pancakes, substitute 1/2 cup AM Whole
  Wheat Flour for 1/2 cup of the potato flakes.  Add a tablespoon of oil, 2
  teaspoons of tamari soy sauce and a little garlic to the water and stir in
  the dry mixture.  Cook as directed.
  
  Source: Arrowhead Mills "toasted Garbanzo Flour" tri-fold
  Reprinted by permission of Arrowhead Mills, Inc.
  Electronic format courtesy of: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Bulgur Patties
 Categories: Main dish
      Yield: 1 recipe
 
      1 c  Boiling water
    1/2 c  AM Bulgur Wheat
    1/2 c  Chopped onion
      2 tb AM Unrefined Vegetable Oil
      1 ts Chicken broth
           Seasoning powder
    1/8 ts Garlic powder
    1/2 ts Non-alum baking powder
    3/4 c  AM Garbanzo Flour
           - mixed with...
    1/2 c  Cold water
 
  Add bulghur and onion to boiling water.  Stir, cover, and simmer till
  water is absorbed (5 to 10 minutes).  Add remaining ingredients.  Shape
  into patties on hot, oiled griddle.  Brown on both sides.
  
  Source: Arrowhead Mills "toasted Garbanzo Flour" tri-fold
  Reprinted by permission of Arrowhead Mills, Inc.
  Electronic format courtesy of: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Garbanzo Oat Patties
 Categories: Main dish, Vegan
      Yield: 1 recipe
 
      1 c  AM Garbanzo Flour
    2/3 c  Cold water
  1 1/2 c  AM Oat Flakes
      1 c  Boiling water
    1/2 c  -to...
      1 c  Chopped nuts
      1 ts Non-alum baking powder
      1 tb AM Unrefined Vegetable Oil
    1/2 ts Onion or garlic powder
    1/4 ts Cumin powder
      1 ts Sea salt (optional)
 
  Mix garbanzo flour and cold water in a large bowl.  Pour boiling water
  over oat flakes in another bowl.  Cover and let stand a few minutes.  Mix
  all ingredients together.  Stir well.  Form into patties on oiled griddle.
  Bake till brown on one side.  Turn and brown on the other side.  Can be
  refrigerated or frozen and reheated.
  
  Source: Arrowhead Mills "toasted Garbanzo Flour" tri-fold
  Reprinted by permission of Arrowhead Mills, Inc.
  Electronic format courtesy of: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Lentil Loaf
 Categories: Main dish, Vegan
      Yield: 1 loaf
 
      2 c  Cooked AM Lentils
           -- (red or green)
      1 c  Cooked AM Medium Brown Rice
      1 c  AM Bulgur Wheat
      1 c  AM Garbanzo Flour
           -- (mixed with...
    2/3 c  Cold water)
    1/2 c  -to...
      1 c  Chopped nuts
      1 ts Sea salt (optional)
      1 ts Sage
      1 tb AM Unrefined Vegetable Oil
 
  Drain the cooked lentils and grains.  Mix all ingredients together.  Spoon
  into a loaf pan.  Bake at 350 F. for 30 to 45 minutes.  Spoon gravy or
  catsup over top.
  
  Source: Arrowhead Mills "toasted Garbanzo Flour" tri-fold
  Reprinted by permission of Arrowhead Mills, Inc.
  Electronic format courtesy of: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Garbanzo Spaghetti Sauce
 Categories: Sauces, Pasta
      Yield: 1 recipe
 
      2 tb AM Unrefined Olive Oil
      1 md Onion; chopped
      4    Garlic cloves; minced
      1 c  Sliced, fresh mushrooms
     16 fl Canned tomato sauce
  2 1/2 c  Water
      1 c  AM Garbanzo Flour
           -- {mixed with...
    2/3 c  -water}
  1 1/2 ts Dry, crushed basil
      1 ts Dry oregano
      1 ts Honey
    1/2 ts Sea salt (optional)
    1/8 ts Pepper
 
  Saute' onion, garlic and mushrooms in oil until onion is soft.  Add
  remaining ingredients.  Bring to simmer.  Reduce heat, and simmer on low
  heat until thick; stirring frequently.
  
  Source: Arrowhead Mills "toasted Garbanzo Flour" tri-fold
  Reprinted by permission of Arrowhead Mills, Inc.
  Electronic format courtesy of: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: 7 Grain Corn Muffins
 Categories: Breads, Quick
      Yield: 1 recipe
 
      2 c  Cooked AM 7 Grain Cereal
      2 c  Water
      2 tb Maple syrup
      2 tb AM Unrefined Vegetable Oil
      2 ts Sea salt (optional)
    1/4 c  AM Instant Oatmeal
           -- (original)
      2 c  AM Yellow Cornmeal
 
  Mix all ingredients (except for cornmeal) in blender until very smooth.
  Mix in cornmeal with a spoon.  Fill oiled muffin cups 1/2 full.  Bake at
  375 F. for 35-45 minutes.
  
  Source: Arrowhead Mills "7 Grain Cereal Recipes" tri-fold
  Reprinted by permission of Arrowhead Mills, Inc.
  Electronic format courtesy of: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: 7 Grain Vegetable and Brown Rice Loaf
 Categories: Main dish, Vegetarian
      Yield: 1 loaf
 
      2 c  Raw cashew nuts
      1    Box AM Quick Brown Rice
           --(Vegetable & Herb), cooked
      1 c  Cooked AM 7 Grain Cereal
      2 c  Soy milk
      1 lg Onion; chopped
    3/4 c  AM Wheatgerm
      4 tb AM Canola Oil
      2 tb Soy sauce
      1 ts Sea salt (optional)
      4 tb Minced parsley
    1/2 ts Thyme
    1/2 ts Ground celery seed
    1/2 ts Ground sage
      1 ts Onion powder
      1 ts Garlic powder
 
  Chop the nuts fine, or run through a food grinder.  Add the remaining
  ingredients and mix well.  Place in a baking dish and bake at 350 F.
  uncovered for 1 hour or until done.  Serve with favorite gravy.
  
  Source: Arrowhead Mills "7 Grain Cereal Recipes" tri-fold
  Reprinted by permission of Arrowhead Mills, Inc.
  Electronic format courtesy of: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: 7 Grain Oatmeal Cake
 Categories: Cakes, Desserts
      Yield: 1 cake
 
           - CREAM TOGETHER:
      1 c  AM Canola Oil
      2 c  Maple syrup
  1 1/2 ts Vanilla
           - MIX TILL SMOOTH:
      2 c  AM Unbleached White Flour
    3/8 c  AM Soy Flour
    1/2 c  Cold water
    1/2 c  Soy milk
  1 1/2 ts Grated lemon rind
  1 1/2 ts Sea salt (optional)
      3    Egg whites
      2 ts Cinnamon
      2 ts Non-alum baking powder
           - MIX THE ABOVE 2 MIXTURES
           - TOGETHER AND ADD:
      1 c  Cooked AM 7 Grain Cereal
      5 c  AM rolled Oats
    1/2 c  Raisins (optional)
    1/2 c  Chopped nuts
 
  Mix well and fill oiled cake pan 3/4 full.  Bake 350 F. until light golden
  brown.  This is not a very sweet cake.  May be served with apple butter,
  honey, etc.
  
  Source: Arrowhead Mills "7 Grain Cereal Recipes" tri-fold
  Reprinted by permission of Arrowhead Mills, Inc.
  Electronic format courtesy of: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: 7 Grain - Rice and Vegetable Salad
 Categories: Salads, Grains
      Yield: 1 recipe
 
      1 c  Cooked AM 7 Grain Cereal
           -- cooled
      2 c  AM Brown Wild Rice & Herbs
           -- (Quick), cooked & cooled
     16 oz Canned peas and carrots
           -- drained
    1/2 c  Celery, chopped
    1/2 c  Onion, chopped
    1/2 c  Cucumbers, diced
    1/8 c  Chopped pimientos
    1/2 ts Onion powder
    1/2 ts Garlic powder
           Vegetable seasoning to taste
 
  Toss ingredients together with mayonnaise or salad dressing of choice.
  Chill.  Serve on a bed of alfalfa sprouts.
  
  Source: Arrowhead Mills "7 Grain Cereal Recipes" tri-fold
  Reprinted by permission of Arrowhead Mills, Inc.
  Electronic format courtesy of: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Crunchy 7 Grain - Sesame Bars
 Categories: Cookies, Snacks
      Yield: 1 batch
 
--------------------------------MIX TOGETHER--------------------------------
      1 c  AM 7 Grain Cereal
      2 c  AM Sesame Seeds
  1 1/2 c  Shredded Coconut
      4 tb AM Crunchy Peanut Butter
      1 c  Maple syrup
      1 ts Grated orange rind
      1 ts Vanilla
    1/2 ts Sea salt (optional)
    1/2 c  Chopped nuts
 
  When thoroughly mixed, pat into an oiled pan, 1/2" thick.  Bake at 350 F.
  for 45 minutes or until golden brown.  Cool thoroughly.  Slice into bars.
  
  Source: Arrowhead Mills "7 Grain Cereal Recipes" tri-fold
  Reprinted by permission of Arrowhead Mills, Inc.
  Electronic format courtesy of: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: New Easy 7 Grain Bread
 Categories: Breads
      Yield: 2 loaves
 
  1 1/2 c  Boiling water
      1 c  AM Seven Grain Cereal
      6 tb AM Canola Oil
    1/2 c  Warm water
      2 pk Dry yeast
      2    Eggs; beaten or egg replacer
  5 1/2 c  AM Whole Wheat Flour
    1/2 c  Honey
      2 ts Sea salt (optional)
 
  Pour boiling water over Seven Grain Cereal in large mixing bowl.  Dissolve
  yeast in warm water.  When cereal is lukewarm, add yeast and all remaining
  ingredients except 3 cups flour.  Beat vigorously for 2 minutes.  Work in
  remaining flour.  Divide dough in half and spread into bottom of two oiled
  loaf pans.  Let rise until double and bake at 375 F. for 35-45 minutes.
  
  Source: Arrowhead Mills "7 Grain Cereal Recipes" tri-fold
  Reprinted by permission of Arrowhead Mills, Inc.
  Electronic format courtesy of: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: 7 Grain Vegetable Soup
 Categories: Soups, Vegetarian
      Yield: 1 recipe
 
--------------------------INTO A LARGE KETTLE PUT--------------------------
      2 qt Water

-------------------------BRING TO A BOIL, THEN ADD-------------------------
      1 qt Tomatoes & juice
      1 c  AM 7 Grain Cereal (uncooked)
      1 cn Green beans & juice
      3    Celery stalks; chopped
      1 cn Whole kernel corn & juice
      6 oz Jar sliced mushrooms
      3 c  Squash, cubed
      1 tb Onion powder
      2 ts Garlic powder
      1 ts Celery seed
           Sea salt; to taste
           -OR- vegetable seasoning
 
  Bring to boil and simmer, covered for 1 hour.  Add 1 tablespoon of AM
  Canola Oil before serving, and a handful of chopped parsley.  Any other
  vegetables of choice may be added or substituted.
  
  Source: Arrowhead Mills "7 Grain Cereal Recipes" tri-fold
  Reprinted by permission of Arrowhead Mills, Inc.
  Electronic format courtesy of: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Quinoa Leek Casserole
 Categories: Main dish, Side dish, Casseroles
      Yield: 1 casserole
 
      2 ts AM Unrefined Sesame Oil
      1    Garlic clove; pressed
      1    Leek; chopped
      2 c  Cooked AM Quinoa
  1 1/2 c  Tofu w/ excess water removed
    1/2 c  Milk or soymilk
      1 c  Bread crumbs
    1/2 c  Grated cheese
 
  Saute' first three ingredients until lightly browned.  Add tofu and
  Quinoa, continue to saute' for 2 minutes.  Remove from heat and add milk,
  gently stir mixture.  Lightly oil a casserole dish and coat with half of
  the bread crumbs.  Keep remainder of the bread crumbs to top mixture with.
  Place mixture in the casserole dish and top with bread crumbs and cheese.
  Bake covered for 20 minutes at 350 F.  Remove cover and allow cheese to
  brown.  Season to taste with salt or tamari and pepper.
  
  Source: Arrowhead Mills "The Native Americans" tri-fold
  Reprinted by permission of Arrowhead Mills, Inc.
  Electronic format courtesy of: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Quinoa Tabooli
 Categories: Salads, Grains
      Yield: 1 recipe
 
      2 c  Cooked AM Quinoa
      1 c  Chopped parsley
    1/2 c  Chopped green onion
      1    Garlic clove; pressed
    1/2 ts Basil
    1/2 c  Lemon juice
    1/4 c  AM Unrefined Olive Oil
    1/8 ts Sea salt (optional)
    1/8 ts Pepper (optional)
           Whole lettuce leaves
 
  Mix first 9 ingredients and place in a salad bowl lined with washed
  lettuce leaves.  Refrigerate for at least two hours to let flavor blend.
  Fresh mint and black olives make nice garnishes for this dish.
  
  Source: Arrowhead Mills "The Native Americans" tri-fold
  Reprinted by permission of Arrowhead Mills, Inc.
  Electronic format courtesy of: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Shortbread with Amaranth
 Categories: Cookies
      Yield: 1 recipe
 
    1/8 c  AM Amaranth Seed
    3/4 c  AM Whole Wheat Flour
    1/4 c  Honey
    3/4 c  AM Rice Flour
    1/4 c  Butter
 
  Mix all ingredients well to make a smooth dough.  Roll out 1/4 to 1/2 inch
  thick into an approximate 8" circle.  Score halfway through the dough.
  Bake on an ungreased cookie sheet for 17 minutes at 350 F.  Cut into
  wedges after cooled and serve.
  
  Source: Arrowhead Mills "The Native Americans" tri-fold
  Reprinted by permission of Arrowhead Mills, Inc.
  Electronic format courtesy of: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Quinoa Summer Salad
 Categories: Salads, Grains
      Yield: 1 recipe
 
      4 c  Cooked AM Quinoa
    1/2 c  Shelled pecans
    1/2 c  Chopped green onion
    1/2 c  Sliced black olives
    3/4 c  Sliced mushrooms
    3/4 c  Raisins
           -- plumped in hot water
           -- and drained
    1/4 c  Lemon juice
      2 tb Tamari
    1/3 c  AM Unrefined Olive Oil
    1/4 ts Pepper
 
  Mix first six ingredients together in a large bowl.  In a separate
  container mix the last four ingredients.  Pour the liquids over the salad
  and toss gently.  For the best flavor let set in the refrigerator for
  about one hour before serving.
  
  Source: Arrowhead Mills "The Native Americans" tri-fold
  Reprinted by permission of Arrowhead Mills, Inc.
  Electronic format courtesy of: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Peanut Butter Amaranth Logs
 Categories: Cookies, Snacks
      Yield: 1 batch
 
    3/4 c  AM Amaranth
    3/4 c  Coconut
      1 c  AM Creamy Peanut Butter
    1/2 c  AM Sesame Tahini
    1/3 c  Honey
    1/2 c  AM Wheat Bran
    1/3 c  AM Sunflower Seeds
    1/3 c  Milk powder
 
  Mix together Amaranth and coconut.  Place on a cookie sheet in the oven
  for 15 minutes at 300 F.
  
  While the above is toasting, place the remaining ingredients in a medium
  size bowl and mix.
  
  Divide Amaranth and coconut mixture in half.  Mix half of the Amaranth and
  coconut mixture in with other ingredients.  After rolling this mixture
  into one dozen three inch x half inch logs, coat the outside with the
  remaining mixture of coconut and Amaranth.
  
  Place in the refrigerator or freezer until ready to serve.
  
  SUGGESTION: Fine coconut will give better results.
  
  Source: Arrowhead Mills "The Native Americans" tri-fold
  Reprinted by permission of Arrowhead Mills, Inc.
  Electronic format courtesy of: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Squash Amaranth Patties
 Categories: Vegetables, Grains, Side dish
      Yield: 1 recipe
 
    3/4 c  Cooked AM Amaranth
    1/2 c  Finely chopped onion
    1/4 c  Finely chopped bell pepper
    1/2 c  AM Millet Flour
      1 ts Garlic powder
      1 c  Grated zucchini squash
    1/2 ts Chili powder
      1    Egg
      1 ts Tamari soy sauce
 
  Rinse cooked Amaranth.  Mix all ingredients in a medium bowl.  Cook over
  medium high heat.  Drop by tablespoon into a preheated skillet which has a
  non-stick surface or has been lightly oiled.  Flatten patties with a
  spatula and allow to cook on the first side until the patty will stay
  together well before turning.  Brown both sides.
  
  Source: Arrowhead Mills "The Native Americans" tri-fold
  Reprinted by permission of Arrowhead Mills, Inc.
  Electronic format courtesy of: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Anasazi-Tofu Enchiladas
 Categories: Main dish, Ovo-lacto
      Yield: 10 enchiladas
 
      1 c  AM Anasazi Beans
           -- (slightly pureed)
    1/2 c  Cooked AM Medium Brown Rice
    1/2 c  Tofu
           -(with excess water removed)
    1/4 c  Chopped bell pepper
    1/4 c  Chopped green onion
      1 c  Grated cheddar
      1 c  Grated monterey jack cheese
     10 oz Enchilada sauce
     10    Corn tortillas
 
  Mix first five ingredients together.  Add 2 tablespoons enchilada sauce.
  Moisten tortillas in warmed enchilada sauce.  Fill tortilla with mixture
  and roll.  Place in greased pan with the opening of the roll down.  Any
  remaining sauce should be poured on top of the enchiladas once the pan is
  filled.  Place cheeses on top and bake at 300 F. for 35-40 minutes.
  
  Source: Arrowhead Mills "The Native Americans" tri-fold
  Reprinted by permission of Arrowhead Mills, Inc.
  Electronic format courtesy of: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Anasazi Bean Spread
 Categories: Appetizers, Dip/spread
      Yield: 1 recipe
 
      1 c  Cooked AM Anasazi Beans
    1/2 md Onion
      1    Celery stalk
    1/4 c  Tofu, drained
      1 tb AM Unrefined Olive Oil
    1/2 ts Vege-sal
           -OR- similar seasoning
    1/2 ts Chili powder
    1/2 ts Oregano
    1/2 ts Basil
    1/4 ts Garlic powder
 
  Blend together in blender or food processor until smooth.  Great for dips
  or sandwich spread.
  
  Source: Arrowhead Mills "The Native Americans" tri-fold
  Reprinted by permission of Arrowhead Mills, Inc.
  Electronic format courtesy of: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Italian Bean and Pasta Salad
 Categories: Salads
      Yield: 1 recipe
 
      2 c  Cooked AM Anasazi Beans
      2 c  Cooked spinach noodles
           -OR- vegetable rotelli
    1/2 c  Chopped onion
      1 md Chopped tomato
    1/4 c  Chopped bell pepper
      1 tb AM Sesame Seed
    1/8 c  AM Unrefined Olive Oil
    1/8 c  Lemon juice
      1 ts Garlic powder
    1/4 ts Oregano
    1/4 ts Basil
    1/4 ts Thyme
    1/4 ts Sea salt (optional)
 
  Gently mix all ingredients together in a large mixing bowl.  Refrigerate
  till cold and serve.  Allowing the mixture to set for an hour before
  serving will enhance the flavor.
  
  Source: Arrowhead Mills "The Native Americans" tri-fold
  Reprinted by permission of Arrowhead Mills, Inc.
  Electronic format courtesy of: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Barley-Amaranth Waffles
 Categories: Breads, Quick, Breakfast, Vegan
      Yield: 4 waffles
 
    3/4 c  AM Amaranth Flour
      1 c  AM Barley Flour
      1 tb Non-alum baking powder
    1/4 ts Sea salt (optional)
  1 1/2 c  Milk, soymilk, or water
      3 tb AM Unrefined Vegetable Oil
 
  Mix liquids and dry ingredients separately, then beat together with a hand
  mixer.  Pour onto hot, non-stick surface griddle.  Thin batter with
  additional water if needed.  Makes four waffles.  May be used for pancakes
  also.
  
  Source: Arrowhead Mills "Amaranth Flour" tri-fold
  Reprinted by permission of Arrowhead Mills, Inc.
  Electronic format courtesy of: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Toasted Amaranth Rolls
 Categories: Breads, Yeast
      Yield: 1 batch
 
  1 1/2 c  Lukewarm water
  1 1/2 tb AM Unrefined Vegetable Oil
      3 tb Honey or maple syrup
  1 1/2 ts Sea salt (optional)
  1 1/2 tb Active dry yeast
      1 c  AM Amaranth Flour
  2 1/4 c  AM Whole Wheat Flour

----------------------------------OPTIONAL----------------------------------
           Soft butter, honey, raisins,
           Cinnamon, chopped nuts,
           Dried lemon peel,
           Toasted amaranth seeds
 
  Mix first five ingredients together, then stir in flours.  Roll dough onto
  a lightly floured surface (about 1/4" thick). Spread with butter and
  sprinkle with remaining ingredients, except amaranth seeds.  Toast seeds
  in a dry skillet until lightly browned.  Roll up dough and slice 2 inches
  thick.  Place on sides, close together in an oiled pan.  Sprinkle with
  amaranth seeds, and bake at 350 F. for 30 to 40 minutes.
  
  Source: Arrowhead Mills "Amaranth Flour" tri-fold
  Reprinted by permission of Arrowhead Mills, Inc.
  Electronic format courtesy of: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Amaranth Baking Powder Bread
 Categories: Breads, Gluten-free
      Yield: 1 loaf
 
      1 c  AM Amaranth Flour
  1 1/2 c  AM Brown Rice Flour
           -OR- Whole Wheat Flour
      1 tb Non-alum baking powder
      1 ts Sea salt (optional)
      1 c  Milk, soymilk, or water
      3 tb Honey
      2 tb AM Unrefined Vegetable oil

----------------------------IF USING RICE FLOUR----------------------------
      2    Egg whites; beaten
 
  Mix dry and liquid ingredients separately; beat egg whites, then combine
  all ingredients.  Pour batter into well-oiled 8" x 4" pan and bake at 350
  F. about 45 minutes.  Cool 10 minutes before removing loaf to rack.
  
  Source: Arrowhead Mills "Amaranth Flour" tri-fold
  Reprinted by permission of Arrowhead Mills, Inc.
  Electronic format courtesy of: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Creamy Golden Protein Cereal
 Categories: Breakfast
      Yield: 1 recipe
 
    1/4 c  AM Amaranth Flour
    1/4 c  AM Millet Flour
    1/4 c  Yellow Corn Flour
      1 pn Salt
    1/4 c  Sesame Tahini
           -OR- ground seeds
      3 c  Water
 
  Mix flours, salt, and tahini together.  Add water and stir.  Simmer over
  low heat until thick and creamy, stirring constantly with a wire whisk to
  prevent lumping or burning.  Once thick, serve hot with milk or soymilk
  and favorite sweetener.
  
  Source: Arrowhead Mills "Amaranth Flour" tri-fold
  Reprinted by permission of Arrowhead Mills, Inc.
  Electronic format courtesy of: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Sesame-Amaranth Cake
 Categories: Cakes
      Yield: 1 cake
 
    3/4 c  AM Amaranth Flour
    3/4 c  AM Unbleached White Flour
  1 1/2 ts Non-alum baking powder
    1/4 c  Ground sesame seeds
           --(use blender or grinder)
    1/4 c  AM Sesame Seeds
    1/4 ts Sea salt (optional)
      1    Egg; beaten or egg replacer
           -- (optional)
    1/2 c  AM Unrefined Sesame Oil
    1/2 c  AM Sesame Tahini
      3 tb Honey or maple syrup
    1/4 c  Milk, soymilk or water
      1 ts Lemon extract
      1 ts Vanilla
 
  Mix dry ingredients and liquid ingredients in separate bowls, then combine
  and mix well.  Press mixture into an oiled and floured 9" x 13" cake pan.
  Bake at 350 F. for 12-15 minutes or until golden brown.  Cool slightly
  before cutting into small wedges.
  
  Source: Arrowhead Mills "Amaranth Flour" tri-fold
  Reprinted by permission of Arrowhead Mills, Inc.
  Electronic format courtesy of: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Papaya Cookies
 Categories: Cookies
      Yield: 18 cookies
 
    1/2 c  AM Amaranth Flour
      1 c  AM Unbleached White Flour
      2 tb Dry milk
      1 ts Non-alum baking powder
    1/8 ts Sea salt (optional)
    1/3 c  AM Unrefined Vegetable Oil
    1/3 c  Honey or maple syrup
      4 tb Water
    1/2 ts Vanilla or almond extract
           Dried papaya
           - (chopped into 1/2" chunks)
 
  Mix dry ingredients and liquids in separate bowls, then combine and mix
  thoroughly.  Drop spoonfuls of batter on lightly oiled baking sheet, and
  press a chunk of papaya into the center of each cookie.  Bake at 325 F.
  for 12-15 minutes.  Cool on a rack before serving.  Makes about 18
  cookies.
  
  Source: Arrowhead Mills "Amaranth Flour" tri-fold
  Reprinted by permission of Arrowhead Mills, Inc.
  Electronic format courtesy of: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Golden Amaranth Short Cake
 Categories: Cakes, Desserts
      Yield: 1 9"x9" cake
 
-----------------------------------BATTER-----------------------------------
    3/4 c  AM Amaranth Flour
    3/4 c  AM Whole Wheat Pastry Flour
  1 1/2 ts Non-alum baking powder
      4 tb Honey or maple syrup
      1 c  Milk, soymilk, or water
      1 ts Vanilla
    1/2 c  AM Sesame Tahini
    1/2 c  Chopped almonds

----------------------------------TOPPING----------------------------------
     16 oz Crushed pineapple
           -- (unsweetened)
      1 c  Tofu
      1 ts Vanilla
      1 tb Honey or maple syrup
           Milk, soymilk or water
           -- (if needed)
 
  Brush a 9" x 9" cake pan with oil and lightly sprinkle with flour.  Mix
  first three ingredients together.  In separate bowl, beat milk or water,
  honey, and vanilla together.  Cut tahini into flour until crumbly.  Add
  the almonds and liquids to the mixture, and stir until moistened.  Pour
  into baking pan.  Bake at 425 F. for 15 minutes or until lightly browned.
  Cool.  Cut into wedges and split in half.
  
  TOPPING: Whip tofu, honey and vanilla in a blender, adding milk or water
  if needed.  Spoon pineapple onto cake wedges and pour tofu mixture over
  all.
  
  Source: Arrowhead Mills "Amaranth Flour" tri-fold
  Reprinted by permission of Arrowhead Mills, Inc.
  Electronic format courtesy of: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Amaranth Rye Sticks
 Categories: Breads
      Yield: 36 pieces
 
      1 pk Active dry yeast
  1 1/2 c  Warm water
      1 tb Nonfat dry milk
      1 tb Molasses
    1/2 ts Sea salt (optional)
  3 1/4 c  AM Rye Flour
    1/2 c  AM Amaranth Flour
      1 ts Caraway seed
           AM Sesame Seeds (optional)
 
  Dissolve yeast in warm water; stir in milk, molasses, and salt.  Stir in
  flour and caraway seeds.  Knead dough about five minutes.  Cut into 36
  pieces and roll into sticks approximately five inches long.  Roll in
  sesame seeds.  Place on an oiled baking sheet, spray with water, then bake
  at 425 F. for 18-20 minutes, or until lightly browned.
  
  Source: Arrowhead Mills "Amaranth Flour" tri-fold
  Reprinted by permission of Arrowhead Mills, Inc.
  Electronic format courtesy of: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Amaranth Crepes in Lemon Sauce
 Categories: Desserts
      Yield: 1 recipe
 
-----------------------------------CREPES-----------------------------------
      3    Eggs
      1 ts Honey or maple syrup
      1 ts Vanilla
      2 tb Butter; melted
           -OR- vegetable oil
    3/4 c  Milk, soymilk, or water
    1/3 c  AM Amaranth Flour
    1/8 ts Sea salt (optional)

--------------------------------CREPE SAUCE--------------------------------
      1 c  Water
    1/4 c  Honey or maple syrup
    1/4 c  Lemon juice
      2 tb Arrowroot powder
           -OR- cornstarch
      1 ts Finely grated lemon peel
 
  Beat eggs in blender; add other liquids, then flour and salt.  Heat small
  skillet.  Oil lightly.  Put 1-1/2 tablespoons butter in pan and tip to
  spread over surface.  Add 1/2 cup batter.  Bake.  Turn crepe and bake
  other side.  Fill cooked crepe with bananas or whipped tofu; roll up and
  cover with sauce.
  
  Crepe Filling: Sliced bananas or whipped tofu (see Golden Amaranth Short
  Cake recipe)
  
  Crepe Sauce: Combine ingredients (except lemon peel) in a saucepan; stir
  and simmer over medium heat until clear and slightly thick; remove from
  heat and stir in peel.
  
  Source: Arrowhead Mills "Amaranth Flour" tri-fold
  Reprinted by permission of Arrowhead Mills, Inc.
  Electronic format courtesy of: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Blue Cornbread
 Categories: Breads, Quick
      Yield: 1 recipe
 
      1 c  AM Blue Cornmeal
    1/2 c  AM Barley Flour or any flour
  1 1/2 ts Non-alum baking powder
    1/4 ts Sea salt (optional)
      1 tb Honey or maple syrup
      1    Egg; beaten or egg replacer
      1 c  Water or milk
 
  Combine liquids and slowly add to combined dry ingredients.  Oil pan.
  Bake at 425 F. for 15-20 minutes, until top and sides become golden brown.
  This recipe will make 6 large muffins or one 8-inch square pan of
  cornbread.
  
  Source: Arrowhead Mills "Blue Cornmeal Recipes" tri-fold
  Reprinted by permission of Arrowhead Mills, Inc.
  Electronic format courtesy of: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Berry Breakfast Cake
 Categories: Cakes, Breakfast
      Yield: 1 recipe
 
  1 1/2 c  AM Blue Cornmeal
    1/2 c  AM Unbleached White Flour
      1 tb Non-alum baking powder
      2    Egg whites
      1 c  Blueberries or boysenberries
    1/2 c  Blueberry syrup
           -OR- boysenberry syrup
      1 tb AM Unrefined Vegetable Oil
  1 1/2 c  Milk or soymilk
 
  Combine first three ingredients.  Beat egg whites until fluffy.  Beat
  liquids, and gently fold in egg whites.  Stir in dry ingredients, pour
  batter into an oiled cake pan, sprinkle with berries, and place on a
  baking sheet.  Bake at 425 F. for 30-35 minutes until golden.  Serve hot
  with butter or your favorite syrup.
  
  Source: Arrowhead Mills "Blue Cornmeal Recipes" tri-fold
  Reprinted by permission of Arrowhead Mills, Inc.
  Electronic format courtesy of: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Blue Buck Cakes
 Categories: Breads
      Yield: 1 recipe
 
      1 c  AM Blue Cornmeal
      1 c  AM Buckwheat Flour
    3/4 ts Sea salt (optional)
  1 1/2 tb Non-alum baking powder
      2 c  Milk or soymilk
  1 1/2 ts Unrefined Vegetable Oil
    1/2 c  Blueberries
 
  Mix dry ingredients and liquids separately.  Stir mixtures together just
  until lumps disappear.  Pour batter onto hot, oiled griddle, turning once.
  Serve hot with your favorite sweetener.
  
  Source: Arrowhead Mills "Blue Cornmeal Recipes" tri-fold
  Reprinted by permission of Arrowhead Mills, Inc.
  Electronic format courtesy of: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Purple Pudding
 Categories: Desserts
      Yield: 1 recipe
 
    3/4 c  AM Blue Cornmeal
  2 1/2 c  Grape juice
           -OR- other dark fruit juice
      1 c  Plain yogurt
           Natural sweetener to taste
 
  Combine juice and blue cornmeal in a saucepan, and stir over low heat with
  a wire whisk until very thick.  Combine mixture with yogurt and sweetener
  and beat with an electric mixer or in a blender, until creamy and smooth.
  Pour into small bowls and chill.
  
  Source: Arrowhead Mills "Blue Cornmeal Recipes" tri-fold
  Reprinted by permission of Arrowhead Mills, Inc.
  Electronic format courtesy of: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Blue Cabbage Rolls
 Categories: Main dish, Vegetarian, Ovo-lacto
      Yield: 1 recipe
 
     12 lg Steamed cabbage leaves
      1 c  AM Blue Cornmeal
    1/2 c  Chopped green onions
    1/2 c  Whole corn
    1/4 ts Powdered garlic
    1/4 ts Thyme
    1/4 ts Oregano
      1 c  Unseasoned tomato sauce
      2 c  Water
      1 c  Grated cheese
 
  While steaming cabbage leaves, mix remaining ingredients except cheese in
  a sauce pan and stir with a wire whisk over medium heat until mixture is
  very thick.  Be cautious to keep mixture stirred thoroughly.  Roll 1
  tablespoon mixture in each cabbage leaf.  Place in baking dish and cover
  with cheese.  Bake for 10 minutes at 300 F.
  
  Source: Arrowhead Mills "Blue Cornmeal Recipes" tri-fold
  Reprinted by permission of Arrowhead Mills, Inc.
  Electronic format courtesy of: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Blue Corn Sopaipillas
 Categories: Breads, Desserts
      Yield: 1 recipe
 
      1 c  AM Blue Cornmeal
      1 c  AM Unbleached White Flour
      2 ts Non-alum baking powder
    1/4 ts Sea salt (optional)
    3/4 c  Water (approximately)
      1 tb Honey (optional)
 
  Mix dry ingredients in bowl, knead in water to make stiff dough.  Coat
  rolling pin with oil and roll out dough to 1/4 inch thickness on lightly
  floured surface.  Cut triangular pieces about the size of sandwich bread
  slices, cut diagonally.  Fry sopaipillas in several inches of hot oil,
  pushing them under until they puff up like pillows.  Turn once.  Remove
  and drain.  Serve with honey and cinnamon.
  
  Source: Arrowhead Mills "Blue Cornmeal Recipes" tri-fold
  Reprinted by permission of Arrowhead Mills, Inc.
  Electronic format courtesy of: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Spicy Brown Bread
 Categories: Breads, Quick, Vegan
      Yield: 1 recipe
 
    3/4 c  AM Blue Cornmeal
    3/4 c  AM Whole Wheat Pastry Flour
      2 ts Non-alum baking powder
    1/4 ts Sea salt (optional)
      2 tb Carob powder
    1/2 ts Cinnamon
    1/2 ts Ginger
    1/2 ts Nutmeg
    3/4 c  Milk or soymilk
    1/2 c  Unsulphured molasses
      1 ts Lemon extract
 
  Combine dry and liquid ingredients in separate bowls, then stir together
  until smooth.  Batter seems thin but it will thicken.  Pour batter into
  oiled pan.  Bake at 350 F. for 20 minutes or until knife test proves done.
  This recipe will make 6 large cupcakes or one 8 inch square pan.
  
  Source: Arrowhead Mills "Blue Cornmeal Recipes" tri-fold
  Reprinted by permission of Arrowhead Mills, Inc.
  Electronic format courtesy of: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Casserole De Santa Fe
 Categories: Main dish, Vegetarian, Ovo-lacto
      Yield: 1 recipe
 
  3 1/2 c  AM Blue Cornmeal
      1 ts Non-alum baking powder
      2 ts Cumin
      2 ts Chili powder
      2 c  Milk or water
      1    Egg; beaten or egg replacer
      1 c  Chopped green chilis
      1 tb AM Unrefined Vegetable Oil
      1 md Onion; chopped
      2 c  Pinto beans
           -- (cooked with clove of
           -- garlic and drained)
      1 c  Tomato sauce
  2 1/2 c  Grated cheese
           Chopped green onions
           -- to garnish top
 
  Combine first three ingredients.  Combine milk, egg and chilies in a
  separate bowl.  Saute' chopped onion in oil and add to milk mixture; stir
  into cornmeal mixture, then pour half of batter into the bottom of an
  oiled casserole dish (rectangular).  Layer with beans, tomato sauce, and
  cheese; repeat layering.  Bake at 375 F. for 40 minutes, garnish with
  chopped green onions and serve with salsa.
  
  Source: Arrowhead Mills "Blue Cornmeal Recipes" tri-fold
  Reprinted by permission of Arrowhead Mills, Inc.
  Electronic format courtesy of: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Grape Muffins
 Categories: Breads, Quick
      Yield: 12 muffins
 
      1 c  AM Blue Cornmeal
      1 c  AM Whole Wheat Pastry Flour
      2 ts Non-alum baking powder
    1/4 ts Sea salt (optional)
    1/4 ts Nutmeg
    1/2 c  Chopped nuts
      1    Egg; beaten or egg replacer
      1 tb AM Unrefined Vegetable Oil
      3 tb Natural sweetener
    1/4 c  Plain yogurt
  1 1/4 c  Grape juice
      1 ts Lemon extract
 
  Combine dry ingredients, and mix in nuts.  In a separate bowl, mix liquid
  together, then combine with dry ingredients.  Batter will seem thin but it
  will thicken.  Pour batter into 12 oiled muffin tins, 2/3 full.  Bake at
  425 F. for 15 minutes.  Cool before serving.  This recipe can also be used
  to make pancakes.
  
  Source: Arrowhead Mills "Blue Cornmeal Recipes" tri-fold
  Reprinted by permission of Arrowhead Mills, Inc.
  Electronic format courtesy of: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Basic Oat Bran Muffins
 Categories: Breads, Quick
      Yield: 1 batch
 
    3/4 c  AM Whole Wheat Pastry Flour
    3/4 c  AM Oat Bran
      2 ts Non-alum baking powder
    1/2 ts Cinnamon (optional)
      3 tb Unrefined vegetable oil
      3 tb Honey or maple syrup
    3/4 c  Soymilk, skim milk or water
 
  Mix dry and liquid ingredients in separate bowls, then combine and mix
  thoroughly.  Fill 6 to 8 oiled muffin tins full.  Bake at 375 F. for 12 to
  15 minutes.  Mini-muffins will rise better than regular muffins.
  
  Source: Arrowhead Mills "Oat Bran Recipes" tri-fold
  Reprinted by permission of Arrowhead Mills, Inc.
  Electronic format courtesy of: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Cranberry-Oat Muffins
 Categories: Breads, Quick
      Yield: 12 muffins
 
    1/2 c  Chopped cranberries (raw)
           -OR- blueberries
    1/4 c  Honey or maple syrup
      2 tb Unrefined vegetable oil
    3/4 c  Orange juice
      1 c  AM Oat Bran
      1 c  AM Whole Wheat Pastry Flour
      1 tb Non-alum baking powder
 
  (Yield: 12 large or 24 mini-muffins)
  
  Place berries, honey, oil, orange juice in blender and blend slightly.
  Mix dry ingredients.  Add liquid to dry and mix.  Fill oiled muffin tins
  and bake at 400 F. for 20 to 25 minutes or until nicely browned.  The
  smaller muffins rise better.
  
  Source: Arrowhead Mills "Oat Bran Recipes" tri-fold
  Reprinted by permission of Arrowhead Mills, Inc.
  Electronic format courtesy of: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Oat Bran Pie Crust
 Categories: Pies
      Yield: 1 pie crust
 
      1 c  AM Whole Wheat Pastry Flour
    1/2 c  AM Oat Bran
    1/2 ts Sea salt (optional)
    1/4 c  Corn oil
      3 tb Ice cold water
 
  Combine first three ingredients.  Stir in oil and crumble with hands while
  adding water.  Form into a ball and roll out between two sheets of wax
  paper.  Place into a lightly oiled pie pan and prick with a fork.  For
  pre-cooked crust, bake at 350 F. for 25 minutes.
  
  Source: Arrowhead Mills "Oat Bran Recipes" tri-fold
  Reprinted by permission of Arrowhead Mills, Inc.
  Electronic format courtesy of: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Creamy Carob Squares
 Categories: Desserts, Cookies
      Yield: 1 batch
 
      1 c  AM Whole Wheat Pastry Flour
    1/2 c  AM Oat Bran
    1/2 c  AM Oat Flakes
    1/2 c  Slivered almonds
    3/4 c  AM Sesame Tahini (soft)
      2 tb Rice syrup; {mixed with...
      2 tb -Water}
      1 c  Tofu
    1/2 c  Ricotta cheese
           -OR- low-fat cottage cheese
    1/2 c  Carob powder
    1/2 c  Maple syrup
      1 ts Vanilla; OR...
    1/2 ts -Almond extract
 
  Combine first six ingredients to form a crumb mixture.  Set aside.  Beat
  together remaining ingredients.  Place half of crumb mixture in an oiled
  9" x 12" pan, press down well; cover with carob mixture, then top with
  remaining crumb mixture.  Bake at 350 F. for 30-35 minutes or until
  golden.  Cool and cut into squares.
  
  SUGGESTION: If crumb mixture does not stick together, add a little oil.
  
  Source: Arrowhead Mills "Oat Bran Recipes" tri-fold
  Reprinted by permission of Arrowhead Mills, Inc.
  Electronic format courtesy of: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Almond-Peach Crumble
 Categories: Desserts
      Yield: 1 recipe
 
      3 c  Sliced peaches
      2 c  AM Oat Bran
    1/2 c  AM Oat Flakes
    1/2 c  AM Whole Wheat Pastry Flour
    1/4 c  Slivered almonds
    1/2 c  Honey or maple syrup
    1/2 c  AM Sesame Tahini
      1 ts Almond extract
 
  Place peaches in a square casserole dish.  Combine next four ingredients.
  Mix sweetener, tahini, and almond extract together, then work both
  mixtures together until crumbly.  Spread evenly over peaches, and bake at
  375 F. for 35 minutes or until golden.
  
  Source: Arrowhead Mills "Oat Bran Recipes" tri-fold
  Reprinted by permission of Arrowhead Mills, Inc.
  Electronic format courtesy of: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Banana-Oat Bread
 Categories: Breads, Quick
      Yield: 1 loaf
 
    1/2 c  AM Oat Bran
    1/2 c  AM Oat Flakes
    3/4 c  Hot milk, soymilk or water
      2    Ripe bananas; mashed
    1/2 c  Honey
    1/4 c  Unrefined vegetable oil
      2    Egg whites
           -- beaten until fluffy
  1 1/2 c  AM Whole Wheat Pastry Flour
      1 tb Non-alum baking powder
    1/2 ts Cinnamon
    1/4 c  Chopped pecans
 
  Combine first three ingredients, set aside to cool, combine mashed
  bananas, honey, vegetable oil, beaten egg whites, then stir into oat
  mixture.  Mix dry ingredients together and stir into oat mixture.  Pour
  batter into an oiled bread pan.  Bake at 350 F. for 1 hour or until done.
  
  Source: Arrowhead Mills "Oat Bran Recipes" tri-fold
  Reprinted by permission of Arrowhead Mills, Inc.
  Electronic format courtesy of: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Strawberry Short Cake
 Categories: Cakes, Desserts
      Yield: 1 recipe
 
      1 tb Vegetable oil
      1    Egg; beaten
    1/3 c  Maple syrup or honey
      1 c  Low-fat milk or soymilk
           -OR- water
  1 1/4 c  AM Pancake & Waffle Mix
           -- (Multigrain)
    3/4 c  AM Oat Bran
      1 ts Non-alum baking powder
      2 c  Strawberries, whole
 
  Combine liquids then stir in mix, oat bran, and baking powder.  Pour
  batter into a square oiled cake pan, and bake at 350 F. for 15 to 20
  minutes.  Place whole strawberries in a saucepan.  Stir and cook down
  (sweetener may be added if desired).  Serve strawberries over individual
  slice of cake.
  
  Source: Arrowhead Mills "Oat Bran Recipes" tri-fold
  Reprinted by permission of Arrowhead Mills, Inc.
  Electronic format courtesy of: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Whole Grain Batter Bread
 Categories: Breads, Yeast
      Yield: 1 loaf
 
  1 1/2 c  Warm water
      1 pk Active yeast
    1/4 c  Honey or syrup
      2 tb Unrefined vegetable oil
    1/4 ts Sea salt (optional)
      2    Egg whites; beaten lightly
      2 c  AM Whole Wheat Flour
      1 c  AM Oat Bran
    1/2 c  Chopped nuts (optional)
 
  Sprinkle yeast on top of water.  Let set a minute and then stir to
  dissolve.  Add honey, oil, salt, egg whites.  Stir in flour and beat 1 or
  2 minutes by hand to develop gluten.  Stir in bran and nuts.  Spoon into
  well-oiled 9" x 15" loaf pan.  Set in warm place.  Let rise until doubled
  in size.  Bake in preheated 375 F. oven for 25 to 35 minutes or until
  done.  Cool before cutting.  Loaf will be flat on top because of the oat
  bran.
  
  Source: Arrowhead Mills "Oat Bran Recipes" tri-fold
  Reprinted by permission of Arrowhead Mills, Inc.
  Electronic format courtesy of: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Cranberry Bread
 Categories: Breads, Quick, Holiday
      Yield: 1 9"x5" loaf
 
      2 c  AM Whole Wheat Flour
  1 1/2 ts Non-alum baking powder
      1 ts Sea salt (optional)
    1/4 c  Non-instant milk powder
           -- (optional)
      1    Orange; juiced
      2 tb AM Unrefined Safflower Oil
           Hot water
           -- (enough to bring liquid
           -- ingredients to 3/4 cup)
    3/4 c  Raw honey
      1    Egg; beaten or egg replacer
      1 c  Broken nut meats
      1 c  Whole raw cranberries
      1 tb Grated orange rind
           -- (optional)
 
  Mix the flour, baking powder, salt and milk powder.  Mix the orange juice,
  oil, and water.  Add the honey and egg to the liquid.  Stir the liquid
  ingredients into the dry mixture. Add the nuts and berries and fold
  together.  Pour into an oiled loaf pan.  Bake at 325 F. 50 minutes to 1
  hour.  Cool on rack.  This is a delicious Thanksgiving or Christmas bread.
  Slice thinly and serve plain or lightly buttered.
  
  Source: Arrowhead Mills "Holiday Recipes" tri-fold
  Reprinted by permission of Arrowhead Mills, Inc.
  Electronic format courtesy of: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Blue Corn Blueberry Muffins
 Categories: Breads, Quick
      Yield: 1 recipe
 
      1 c  AM Blue Cornmeal
      1 c  AM Unbleached White Flour
      2 ts Non-alum baking powder
    1/2 ts Sea salt (optional)
  1 1/2 c  Water
      2 ts Honey (may be doubled)
    1/4 c  AM Unrefined Vegetable Oil
      1 ts Vanilla
      1 c  Fresh or frozen blueberries
 
  Stir dry ingredients together.  Combine liquid ingredients.  Mix liquid
  and dry ingredients and stir until just mixed.  Gently stir in
  blueberries.  Fill oiled muffin tins 2/3 full.  Bake in a preheated oven
  at 400 F. for 20 minutes or until done.
  
  Source: Arrowhead Mills "Holiday Recipes" tri-fold
  Reprinted by permission of Arrowhead Mills, Inc.
  Electronic format courtesy of: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Confetti Rice
 Categories: Side dish
      Yield: 1 recipe
 
      1 c  AM Indian Brown Basmati Rice
      3 c  Water
           -OR- broth of your choice
      1 ts Poultry seasoning
      1 ts Sea salt (optional)
      1 c  Julienned carrots
      1 c  Peas
      1 c  Slivered onions
 
  Cover tightly.  Bake at 350 F. in a 8" x 13" baking dish for an hour and
  30 minutes.
  
  Source: Arrowhead Mills "Holiday Recipes" tri-fold
  Reprinted by permission of Arrowhead Mills, Inc.
  Electronic format courtesy of: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Colorful Whole Grain Salad
 Categories: Salads, Grains
      Yield: 1 recipe
 
      2 c  Cooked AM Brown Rice
           -- (Medium Grain)
      1 c  Cooked whole grain wheat
           -OR- rye or red lentils
           -- (or sprouted instead)
      1    Green bell pepper; chopped
      1    Red bell pepper; chopped
      1 md Purple onion; sliced thinly
    1/2 c  Mayonnaise
    1/2 c  Plain yogurt
 
  Mix mayonnaise and yogurt.  Combine with all the other ingredients and
  toss.  Chill thoroughly.
  
  Source: Arrowhead Mills "Holiday Recipes" tri-fold
  Reprinted by permission of Arrowhead Mills, Inc.
  Electronic format courtesy of: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Jim's Granola
 Categories: Breakfast
      Yield: 1 batch
 
      1 c  Unpopped AM Popcorn
      4 c  AM Oat Flakes
      1 c  AM Wheat Flakes
      1 c  AM Barley Flakes
      2 c  AM Cracked Wheat
           -OR- 7 Grain Cereal
      2 c  Coconut (optional)
      1 c  AM Sunflower Seeds
      1 c  Peanuts
      1 c  AM Sesame Seeds
           -- (Mechanically Hulled)
      1 c  -to...
      2 c  Honey or other sweetener
    1/2 c  AM Unrefined Vegetable Oil
      1 tb Mapleine or vanilla
           -OR- other flavor

----------------------------------OPTIONAL----------------------------------
      1 c  Raisins
      1 c  Dates, chopped
      1 c  Dried apricots, chopped
    1/2 c  Dried pineapple, chopped
    1/2 c  Dried papaya, chopped
      1 c  Almonds, chopped
      1 c  Pecans, chopped
      1 pk Banana chips
 
  Pop popcorn.  Combine all dry ingredients.  Combine honey, oil, and
  flavoring in a separate bowl.  Stir honey mixture into dry ingredients.
  Bake in non-preheated oven at 350 F. for 45 minutes, stirring every 15
  minutes.  Remove from oven; stir in fruit.  Cool.
  
  Source: Arrowhead Mills "Holiday Recipes" tri-fold
  Reprinted by permission of Arrowhead Mills, Inc.
  Electronic format courtesy of: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Fruity Cake
 Categories: Cakes, Holiday
      Yield: 1 9"x5" cake
 
      1    Box AM Muffin Mix
           --(Apple Spice Oat Bran)
    1/2 c  Pitted and chopped dates
    1/2 c  Diced dried papaya
    1/2 c  Diced dried pear
    1/2 c  Raisins
    1/2 c  Chopped nuts
      3 tb Grated orange rind
      2 tb AM Unrefined Sesame Oil
    1/4 c  Honey
      1 ts Vanilla
  1 1/4 c  Water
      1    Egg; beaten (optional)
 
  Preheat oven to 350 F.
  
  Combine the liquid ingredients.  In a separate bowl stir the mix into the
  fruit and nuts.  Combine the two mixtures and add the orange rind.  Bake
  in a 9" x 5" pan for 45 minutes.
  
  Source: Arrowhead Mills "Holiday Recipes" tri-fold
  Reprinted by permission of Arrowhead Mills, Inc.
  Electronic format courtesy of: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Skillet Corn Bread Stuffing
 Categories: Side dish, Holiday
      Yield: 6 servings
 
      1    Recipe of AM Cornbread
           -- as seen on side panel
           -- of package.
      2 tb Butter or oil
      1 c  Chopped onion
      1 c  Chopped celery
    1/2 ts Dried thyme
    1/2 ts Dried sage
      3 tb Chopped fresh parsley
  1 1/2 c  Water
           Sea salt to taste
 
  Prepare cornbread and set aside to cool while chopped vegetables.  Finely
  crumble cornbread with fingertips and add the spices.  In a large skillet
  saute the onion and celery in the butter until the onions are translucent.
  Add the cornbread mixture to the sauteed vegetables.  Add the water using
  more or less to reach a moist but not soggy mixture.  Add the parsley and
  sea salt to taste and serve.
  
  Source: Arrowhead Mills "Holiday Recipes" tri-fold
  Reprinted by permission of Arrowhead Mills, Inc.
  Electronic format courtesy of: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Holiday Dinner Rolls
 Categories: Breads, Yeast
      Yield: 24 rolls
 
      2 ts Dry yeast
    3/4 c  Warm water
    1/4 c  Honey
    1/4 ts Sea salt (optional)
    1/4 c  Vegetable oil; plus...
           -Enough water to make 1/3 c.
      1    Egg or egg replacer
    1/2 c  Prepared AM Potato Flakes
  1 1/2 c  AM Whole Wheat Flour
      2 c  Unbleached White Flour
 
  Dissolve yeast in warm water in large bowl.  Leave till bubbly (about 10
  minutes).  Add honey, salt, oil, egg, potatoes and half of flour.  Beat
  thoroughly.  Add enough flour to make manageable dough.  Turn out onto
  lightly floured board and knead for 10 minutes until dough is smooth and
  elastic.  Place in lightly oiled bowl, turning once to coat.  Place in
  warm place and let rise for 1 hour.  Punch down, turn onto floured board
  and shape into desired shape of roll.  Place rolls on greased cookie
  sheet.  Cover lightly with plastic or cotton towel and place in warm place
  to rise till light (about 20-30 minutes).  Bake at 375 F. for 15 to 20
  minutes.
  
  Source: Arrowhead Mills "Holiday Recipes" tri-fold
  Reprinted by permission of Arrowhead Mills, Inc.
  Electronic format courtesy of: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Gingerbread People Cookies
 Categories: Cookies
      Yield: 1 batch
 
      3 c  AM Whole Wheat Flour
      1 ts Non-alum baking soda
      2 ts Ground ginger
    1/2 ts Allspice
    1/2 c  Butter
    1/2 c  Honey
    1/4 c  Molasses (pref. blackstrap)
      1    Egg or egg substitute
 
  Mix flour, baking soda and spices in medium sized bowl.  In large bowl,
  blend butter, honey and molasses together.  Beat in egg.  Gently mix in
  dry ingredients thoroughly.  Wrap dough in plastic wrap or waxed paper and
  refrigerate until firm (approx. 1 hour).  Preheat oven to 350 F.  Divide
  dough into 4 pieces.  Roll each piece out on lightly floured surface.  Cut
  into desired shapes and place carefully on oiled or buttered cookie sheet.
  Bake in middle of oven for 6-10 minutes, depending on size of cookies.
  Remove from sheet carefully.
  
  Source: Arrowhead Mills "Holiday Recipes" tri-fold
  Reprinted by permission of Arrowhead Mills, Inc.
  Electronic format courtesy of: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Cracker Jacks
 Categories: Snacks
      Yield: 1 batch
 
    1/2 c  Unpopped AM popcorn
      2 tb AM Unrefined Safflower Oil
    1/4 c  Peanuts
      2 tb AM Sunflower Seeds
      2 tb AM Sesame Seeds
    1/4 c  Pecans
    1/4 c  Almonds
    1/4 c  Coconut
    1/4 c  -Raw honey, or up to...
    1/2 c  Raw honey
 
  Pop popcorn and set aside.  Heat a heavy skillet on medium heat.  Add oil,
  just enough to barely coat the bottom of the pan.  Add peanuts and seeds;
  roast lightly; add nuts and coconut; continue roasting until the coconut
  begins to turn golden brown.  Remove from heat and stir in the popcorn
  and honey.  Eat while warm or serve as a snack.
  
  Source: Arrowhead Mills "Holiday Recipes" tri-fold
  Reprinted by permission of Arrowhead Mills, Inc.
  Electronic format courtesy of: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Pumpkin Muffins
 Categories: Breads, Quick
      Yield: 24 lg muffins
 
  2 1/2 c  AM Whole Wheat Pastry Flour
    1/2 c  AM Wheat Bran
      3 ts Non-alum baking powder
      1 ts Cinnamon
    1/2 ts Nutmeg
    1/4 ts Cloves
      1 ts Sea salt (optional)
    1/2 c  Chopped nuts
      2    Eggs
    1/4 c  AM Unrefined Sunflower Oil
    1/2 c  Honey
      2 c  Pumpkin puree
           -- (2 c. = one 16 oz. can)
      1 ts Grated orange rind
      1 c  Raisins
    1/2 c  Chopped pitted dates
 
  Combine dry ingredients.  In a separate bowl beat eggs, add oil, honey and
  pumpkin.  Combine the mixtures, then add the orange rind, raisins and
  dates.  Stir till all dry ingredients are moistened.  Fill oiled muffin
  tins 2/3 full.  Bake at 375 F. for 30 minutes for large muffins or 20
  minutes for mini-muffins.  Allow to cool 5 minutes before removing from
  the pan.
  
  (Yield-24 large or 48 mini-muffins)
  
  Source: Arrowhead Mills "Holiday Recipes" tri-fold
  Reprinted by permission of Arrowhead Mills, Inc.
  Electronic format courtesy of: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Broccoli and Bits-O-Barley Bake
 Categories: Vegetables, Side dish
      Yield: 1 recipe
 
    1/3 c  AM Bits-O-Barley
    3/4 c  Water
    1/4 ts Sea salt (optional)
    1/2 c  Shredded Monterey Jack
      1 cn Cream of broccoli soup
 
  Combine all ingredients except soup and cheese in a small sauce pan.
  Bring to a boil.  Remove from heat, cover and let stand 2-3 minutes.  Add
  soup (undiluted) and cheese, bake for 20-30 minutes at 350 F. or until
  mixture is heated through.
  
  SUGGESTION: Add some sauteed onions, bell pepper, celery or spices of your
  choice.
  
  Source: Arrowhead Mills "Bits-O-Barley" tri-fold
  Reprinted by permission of Arrowhead Mills, Inc.
  Electronic format courtesy of: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Bits-O-Barley Polenta
 Categories: Side dish
      Yield: 1 recipe
 
      3 c  Skim milk
      3 tb Honey
      1 c  AM Bits-O-Barley
           AM Wheat Germ
           Butter
           Honey or maple syrup
 
  The night before serving, put milk, 3 tablespoons honey and Bits-O-Barley
  in a heavy sauce pan.  Bring to a boil and cook, stirring constantly for
  15-20 minutes.  Pour into a 9" x 9" x 2" oiled pan and refrigerate.  The
  next morning, cut the mixture into two inch squares, coat with wheat germ
  and fry in butter until lightly browned and heated through.
  
  Serve with more honey, syrup or butter.
  
  Source: Arrowhead Mills "Bits-O-Barley" tri-fold
  Reprinted by permission of Arrowhead Mills, Inc.
  Electronic format courtesy of: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Bit-O-Barley Stuffing
 Categories: Side dish
      Yield: 1 recipe
 
  2 1/2 c  Cooked AM Bit-O-Barley
    1/2 c  Ground raw cashews
           -OR- almonds
      1 tb AM Unrefined Vegetable Oil
      1 ts Sage
  1 1/2 ts Poultry seasoning
      1 ts Celery seed
           -- (ground with nuts)
      3 tb Onion flakes
           -OR- fresh onion, chopped
      1 c  Tomato puree
      1 cn Cream of mushroom soup
  1 1/2 c  AM Wheat Germ
           Sea salt to taste (optional)
 
  Mix all ingredients and bake in an oiled casserole dish at 350 F. for one
  hour.
  
  Source: Arrowhead Mills "Bits-O-Barley" tri-fold
  Reprinted by permission of Arrowhead Mills, Inc.
  Electronic format courtesy of: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Bits-O-Barley Cranberry Dessert
 Categories: Desserts
      Yield: 1 recipe
 
  1 1/2 c  Cranberry juice
    2/3 c  AM Bits-O-Barley
      1 pn Salt
    1/2 c  Raisins
    1/2 ts Cinnamon
    1/2 ts Lemon peel
    1/2 c  Honey
 
  Bring first six ingredients to a boil, then cover, remove from heat and
  let stand until all the juice is absorbed.  Add honey, blend well.  Serve
  warm or cold.
  
  Source: Arrowhead Mills "Bits-O-Barley" tri-fold
  Reprinted by permission of Arrowhead Mills, Inc.
  Electronic format courtesy of: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Barley/Corn Bread
 Categories: Breads, Quick
      Yield: 1 recipe
 
      1 c  AM Blue or Yellow Cornmeal
    1/2 c  Pre-cooked AM Bits-O-Barley
      1 ts Baking soda
    1/2 ts Sea salt (optional)
      1    Egg; lightly beaten
      2 tb AM Unrefined Vegetable Oil
      1 c  Buttermilk
      2 tb Honey
    1/3 c  Finely chopped onion
    1/2 c  Canned whole kernel corn
 
  Preheat oven to 350 F.  Mix the cornmeal, Bits-O-Barley, baking soda and
  sea salt.  Add the egg, oil, buttermilk, honey, onion and corn and mix
  only until the dry ingredients are moistened.  Turn into a well-oiled and
  heated large iron skillet.  Bake 30-35 minutes or until well browned.  Cut
  in wedges and serve hot.
  
  Source: Arrowhead Mills "Bits-O-Barley" tri-fold
  Reprinted by permission of Arrowhead Mills, Inc.
  Electronic format courtesy of: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Sunny Apricot Marbles
 Categories: Candies, Desserts
      Yield: 1 recipe
 
      1 c  Sun dried apricots
    1/2 c  Pecans
    3/4 c  Unsweetened coconut flakes
    1/4 c  Pre-cooked AM Bits-O-Barley
      2 tb Lemon juice
      2 tb Raw honey
           Chopped nuts for rolling
 
  Put apricots, pecans, coconut and precooked Bits-O-Barley through blender.
  Remove from blender container and pour into a mixing bowl.  Add lemon
  juice and honey.  Shape into balls and roll in extra chopped nuts.
  Refrigerate.
  
  Source: Arrowhead Mills "Bits-O-Barley" tri-fold
  Reprinted by permission of Arrowhead Mills, Inc.
  Electronic format courtesy of: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Mexican Beans and Barley
 Categories: Main dish, Side dish
      Yield: 1 recipe
 
  2 1/2 c  Water
      1 sm Onion; finely chopped
      2 tb AM Unrefined Vegetable Oil
      2 tb Chopped green chilis
      1 ts Chili powder
    1/4 ts Cumin powder
      1 ts Sea salt (optional)
    1/2 c  Raw AM Bits-O-Barley
      1 c  Cooked AM Beans of choice
     16 oz Canned tomatoes
    1/2 c  Plain yogurt
    1/2 c  Shredded Monterey Jack
           Pitted black olive (opt.)
 
  Preheat oven to 400 F.  Put the water, onion, oil, chilis, chili powder,
  cumin and sea salt in a large saucepan.  Bring to a boil and add the
  Bits-O-Barley.  Cover and let stand away from heat until all the liquid is
  absorbed into the barley.  Chop the tomatoes and add to the barley with
  their juice.  Stir in cooked beans.  Turn the mixture into a 1-1/2 quart
  casserole dish.  Spread the yogurt over the top and sprinkle with the
  cheese.  Bake 15 minutes or until heated through and cheese has melted.
  Garnish with olives.
  
  Source: Arrowhead Mills "Bits-O-Barley" tri-fold
  Reprinted by permission of Arrowhead Mills, Inc.
  Electronic format courtesy of: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Baked Barley and Bean Casserole
 Categories: Main dish, Vegetarian
      Yield: 1 casserole
 
      2 c  Cooked & mashed AM Beans
           -- (of choice)
      1 c  Pre-cooked AM Bits-O-Barley
      1 c  Soy milk
    1/2 c  AM Raw Wheat Germ
      2 tb AM Soy Flour
      1 tb AM Unrefined Vegetable Oil
    1/4 c  Onion, minced and sauteed
      3 tb Prepared mustard
    1/2 c  Honey
    1/2 c  Catsup of choice
    1/2 ts Garlic powder
    1/2 ts Onion powder
    1/2 ts Chili powder
           Sea salt to taste (optional)
 
  Preheat oven to 350 F.  Mix all ingredients together.  Let stand for 30
  minutes.  Turn into an oiled casserole dish and bake for 40 minutes.
  
  Source: Arrowhead Mills "Bits-O-Barley" tri-fold
  Reprinted by permission of Arrowhead Mills, Inc.
  Electronic format courtesy of: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Date Rice Pudding
 Categories: Desserts
      Yield: 1 recipe
 
      1 c  Quick Brown Rice
  1 1/2 c  Water
    1/4 ts Salt (optional)
    1/2 c  Milk or soymilk
    1/2 ts Vanilla
      1 c  Dates, pitted
      1 tb Arrowroot powder
           -OR- whole wheat flour
    1/4 c  Tahini
 
  Cook rice in water and salt (if used) for 12 minutes.  Blend remaining
  ingredients together in a blender, pour into a sauce pan and stir over
  medium-low heat until thick.  Stir in rice, and let set 5 minutes before
  serving.  Sprinkle with cinnamon if desired.
  
  Source: Arrowhead Mills "Quick Brown Rice" tri-fold
  Copyright 1987 Arrowhead Mills, Inc.  (Reprinted with permission)
  Electronic format courtesy of: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Nori Rice Balls
 Categories: Snacks, Vegan
      Yield: 1 recipe
 
      1 c  Quick Brown Rice
  1 1/2 c  Water
    1/4 ts Salt
      8    Sheets sushi nori seaweed*
    1/2    Carrot
           Umeboshi paste*
 
  Cook rice in water over medium-high heat until tender and water is
  absorbed; cool to room temperature.  Cut carrot in 1/2-inch match sticks
  and steam lightly.  Place several spoonfuls of rice in the center of each
  nori sheet; follow with several carrot sticks and a dab of umeboshi; and
  roll up into a ball.  Serve with a sauce made of soy sauce and grated
  ginger.
  
  *Found in health food or oriental food stores.
  
  Source: Arrowhead Mills "Quick Brown Rice" tri-fold
  Copyright 1987 Arrowhead Mills, Inc.  (Reprinted with permission)
  Electronic format courtesy of: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Vegetable and Herb Curry
 Categories: Main dish, Side dish
      Yield: 1 recipe
 
      1    Box Quick Brown Rice
           -- (Vegetable and Herb)
      2 tb Vegetable oil
    1/2 md Onion; thinly sliced
      2    Celery stalks; chopped
      1    Green bell pepper; chopped
      1    Fresh apple; chopped  OR...
    1/2 c  -Chopped dried apples
    1/4 c  Raisins
    1/4 c  Water
      2 ts Curry powder
 
  Cook contents of box according to package directions.  While rice is
  cooking, saute vegetables until barely tender (3 to 5 minutes).  Stir in
  the apples, raisins and water.  Cover and steam for a few minutes until
  the raisins are softened.  When the rice is done, add it and the curry
  powder to the vegetables.  Stir gently until well mixed.  Let sit a few
  minutes for the flavors to mingle.  Add salt or tamari soy sauce to taste.
  
  Source: Arrowhead Mills "Quick Brown Rice" tri-fold
  Copyright 1987 Arrowhead Mills, Inc.  (Reprinted with permission)
  Electronic format courtesy of: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Rice-Vegetable Oriental Salad
 Categories: Salads, Grains
      Yield: 4 servings
 
    1/2 c  Cauliflower, chopped
    1/2 c  Broccoli, chopped
    1/2 c  Carrots, chopped or sliced
    1/2 c  Snow peas, chopped or sliced
    1/2 c  Onions, chopped or sliced
      2 tb Soy sauce
  2 1/2 c  Cooked Quick Brown Rice
      1 ts Cider vinegar
      1 ds Ginger and lemon juice
 
  Cut the vegetables into 1/2-inch cubes.  Place the vegetables in a heavy
  saucepan with the soy sauce.  Cover and simmer over low heat for 5 to 7
  minutes until the vegetables are barely tender.  Cool and add the
  remaining ingredients.  Chill before serving.  Makes 4 servings.
  
  Variations -- Add 1/2 cup of the following:  Sliced water chestnuts,
  chopped mushrooms, bean sprouts, pineapple chunks.
  
  Source: Arrowhead Mills "Quick Brown Rice" tri-fold
  Copyright 1987 Arrowhead Mills, Inc.  (Reprinted with permission)
  Electronic format courtesy of: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Green Bean Casserole
 Categories: Vegetables, Side dish
      Yield: 1 recipe
 
      1 c  Quick Brown Rice
      2 c  Water
      2 c  Milk
      2 c  Grated cheese
      1    Onion; chopped
      1 c  Mushrooms, sliced
      1 tb Whole wheat flour
      1 ts Dill
    1/2 ts Paprika
    1/2 ts Salt (optional)
     10 oz Pkg. French-cut green beans
           Sliced almonds (optional)
 
  Cook rice in water until tender (about 10 minutes).  In a double boiler,
  combine remaining ingredients (except beans and almonds), and cook until
  mixture starts to thicken.  Combine all ingredients in a casserole,
  sprinkle with almonds, and bake for 35 minutes at 400 F.
  
  Source: Arrowhead Mills "Quick Brown Rice" tri-fold
  Copyright 1987 Arrowhead Mills, Inc.  (Reprinted with permission)
  Electronic format courtesy of: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Pizza Rice
 Categories: Main dish
      Yield: 1 recipe
 
    1/4 c  Olive oil
      1 md Onion; chopped
      4    Garlic cloves; minced
      2    Tomatoes; chopped
      6    Mushrooms; sliced
      2 tb Parsley; chopped
    1/2 ts Oregano
    1/2 ts Basil
      2 c  Quick Brown Rice
      4 c  Water
           Salt and pepper to taste
    1/2 c  Parmesan cheese
    1/4 c  Olives, sliced
           -- (green or black)
 
  Saute' vegetables and seasonings in olive oil.  Stir rice and vegetables
  into a rectangular casserole dish, and pour water on top.  Bake at 400 F.
  for 45 minutes; remove and sprinkle with cheese and olives; cover and
  return to oven for an additional 10 minutes.
  
  Source: Arrowhead Mills "Quick Brown Rice" tri-fold
  Copyright 1987 Arrowhead Mills, Inc.  (Reprinted with permission)
  Electronic format courtesy of: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Spanish Squash Casserole
 Categories: Casseroles, Main dish, Side dish, Vegetables, Grains
      Yield: 1 recipe
 
      1 pk Spanish Quick Brown Rice
           -- (uncooked)
      1 md Squash (of choice)
      1 md Bell pepper; chopped
      1 lb Stewed tomatoes; OR...
      4    -Fresh tomatoes
 
  Mix all ingredients in an oiled 9 x 13 baking dish.  Cover tightly with
  aluminum foil or tight fitting baking dish lid.  Bake for 30 minutes at
  350 F. or until squash is tender.
  
  Source: Arrowhead Mills "Quick Brown Rice" tri-fold
  Copyright 1987 Arrowhead Mills, Inc.  (Reprinted with permission)
  Electronic format courtesy of: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Stuffed Bell Peppers
 Categories: Main dish, Ovo-lacto
      Yield: 6 peppers
 
      1    Box Wild Quick Brown Rice
      6 md Bell peppers; cored
    1/4 c  Black olives
    1/4 c  Sliced mushrooms
    1/2 c  Diced onions
      1    Egg (optional)
      1 c  Grated cheese (optional)
 
  Steam bell peppers until tender.  Cook contents of the box according to
  package directions.  After the rice is cooked add one egg and the
  vegetables to the rice.  Stuff the mixture into cooled bell peppers, and
  cover with cheese.
  
  Source: Arrowhead Mills "Quick Brown Rice" tri-fold
  Copyright 1987 Arrowhead Mills, Inc.  (Reprinted with permission)
  Electronic format courtesy of: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Lentils and Spanish Rice Enchiladas
 Categories: Main dish, Ovo-lacto
      Yield: 15 enchiladas
 
      1    Box Spanish Quick Brown Rice
    1/2 c  Lentils
      2 c  Water
      2 c  Grated cheese
     16 oz Enchilada sauce
     15    Corn tortillas; moistened
 
  Prepare contents of box according to package directions.  Cook lentils in
  the 2 cups of water and drain off excess water.  (Note: lentils and rice
  will cook in the same amount of time).  Mix the rice and lentils and place
  2 tablespoons full in each tortilla and roll.  Place in a 9 x 13 pan and
  cover with enchilada sauce.  Sprinkle with cheese and place in oven for 20
  minutes at 300 F.
  
  Source: Arrowhead Mills "Quick Brown Rice" tri-fold
  Copyright 1987 Arrowhead Mills, Inc.  (Reprinted with permission)
  Electronic format courtesy of: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Spanish Pan Souffle
 Categories: Main dish, Ovo-lacto
      Yield: 1 recipe
 
      1    Box Spanish Quick Brown Rice
      4    Eggs
      4 oz Chopped green chilies
      1 c  Water
      1 c  Grated cheese (optional)
 
  Cook contents of box according to package directions.  When the rice is
  done, add the remaining ingredients except the cheese and stir.  Sprinkle
  grated cheese on top and bake for 30-35 minutes at 325 F.
  
  Source: Arrowhead Mills "Quick Brown Rice" tri-fold
  Copyright 1987 Arrowhead Mills, Inc.  (Reprinted with permission)
  Electronic format courtesy of: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Vegetable and Herb Quiche
 Categories: Main dish, Brunch, Ovo-lacto
      Yield: 1 quiche
 
      1    Box Quick Brown Rice
           -- (Vegetable and Herb)
      4    Eggs
  1 1/3 c  Milk
  1 1/2 c  Grated cheese
      1 c  Sliced fresh mushrooms
    1/2 md Onion; thinly sliced
 
  Cook contents of box according to package directions.  Preheat oven to
  350 F.  In a large bowl, beat the eggs and milk and stir in the remaining
  ingredients.  When the rice is done, add it to the egg mixture.  Stir.
  Pour the entire mixture into an oiled quiche pan or 8" x 8" baking dish.
  Bake 45 minutes or until done.  Serve immediately.
  
  Source: Arrowhead Mills "Quick Brown Rice" tri-fold
  Copyright 1987 Arrowhead Mills, Inc.  (Reprinted with permission)
  Electronic format courtesy of: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Vegetable and Herb Rice Oriental Soup
 Categories: Soups
      Yield: 1 recipe
 
      1    Box Quick Brown Rice
           -- (Vegetable and Herb)
      5 c  Water
      4 tb Tamari soy sauce
      1 tb Olive oil
      1 ts Lemon juice
  1 1/2 c  Mung bean sprouts
 
  Cook contents of box according to package directions.  Add the soy sauce,
  oil, and lemon juice.  Stir and let simmer 5 minutes more.  Add the
  sprouts and just heat through.  More tamari soy sauce may be added to
  taste.
  
  Source: Arrowhead Mills "Quick Brown Rice" tri-fold
  Copyright 1987 Arrowhead Mills, Inc.  (Reprinted with permission)
  Electronic format courtesy of: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Wild Stir Fry Vegetables
 Categories: Vegetables, Side dish
      Yield: 1 recipe
 
      1    Box Wild Quick Brown Rice
      2 tb Oil
    1/2 ts Garlic
    1/2 c  Grated carrots
    1/2 c  Chopped celery
    1/2 c  Onions
    1/2 c  Mushrooms
    1/2 c  Beansprouts
 
  Cook contents of box according to package directions. Saute' vegetables in
  oil until tender.  Gently blend rice and vegetable mixture and serve.
  
  Source: Arrowhead Mills "Quick Brown Rice" tri-fold
  Copyright 1987 Arrowhead Mills, Inc.  (Reprinted with permission)
  Electronic format courtesy of: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Wild Rice Bean Salad
 Categories: Salads, Main dish
      Yield: 1 recipe
 
      1    Box Wild Quick Brown Rice
      2 c  Cooked beans
    2/3 c  Diced onions
      2 tb Lemon juice
      2 ts Tamari soy sauce
 
  Cook contents of box according to package directions, cool.  Add remaining
  ingredients, and toss.
  
  Source: Arrowhead Mills "Quick Brown Rice" tri-fold
  Copyright 1987 Arrowhead Mills, Inc.  (Reprinted with permission)
  Electronic format courtesy of: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Sweet Pinto Pie
 Categories: Pies
      Yield: 1 pie
 
      1    Baked pie crust
           -- crumb or regular
      2 lg Onions; chopped
      2 c  Cooked AM Pinto Beans
           -- (unseasoned), drained
    1/2 c  Water
           -OR- unseasoned bean juice
      2 tb Cinnamon
      1 ts Nutmeg
    1/4 ts Sea salt (optional)
      2 tb Honey or molasses (optional)
 
  Saute the onions in the oil over medium heat until very soft and clear.
  Watch carefully so they do not brown.  Blend the cooked onions, beans,
  water, and seasonings until smooth.  If more sweetness is desired, add the
  honey and blend.  Spread in the baked pie crust, and bake 15 to 20 minutes
  at 350 F.
  
  Source: Arrowhead Mills "Variety Bean Recipes" tri-fold
  Reprinted by permission of Arrowhead Mills, Inc.
  Electronic format courtesy of: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Cajun Red Beans and Rice
 Categories: Main dish, Vegan
      Yield: 1 recipe
 
      1 lb Dried pinto beans (2 cups)
      4 c  Uncooked AM Rice
           -- (Medium or Long Brown)
  1 1/2 c  Finely chopped celery
  1 1/2 c  Finely chopped onions
  1 1/2 c  Finely chopped green pepper
      5    Bay leaves
      1 ts White pepper
    3/4 ts Cayenne pepper
    1/2 ts Black pepper
      1 ts Tabasco sauce, optional
           -- (according to taste)
      2 ts Thyme
  1 1/2 ts Garlic powder
  1 1/2 ts Oregano
  1 1/2 ts Paprika
      6 oz Tomato paste
 
  Cover beans with water and soak overnight.  Drain and rinse before
  cooking.  Combine beans with 5 cups water and bring to a boil.  Reduce
  heat, cover and simmer 45 minutes to 1 hour, stirring occasionally.  Add
  another 4 cups water and add celery, onion, bell pepper, bay leaves, and
  remaining ingredients.  Cook until beans are tender and begin breaking up.
  Cook rice.  To serve, mound 3/4 cup rice on plate and spoon generous
  serving of beans over the rice.
  
  (Yield: For a Crowd)
  
  Source: Arrowhead Mills "Variety Bean Recipes" tri-fold
  Reprinted by permission of Arrowhead Mills, Inc.
  Electronic format courtesy of: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Savory Bean Soup
 Categories: Soups, Vegetarian
      Yield: 1 recipe
 
      4 c  Cooked AM Beans
           -(Adzuki Beans, Pinto Beans,
           - Kidney Beans, Black Beans,
           - Anasazi Beans)
      2 c  Water or stock
      2 tb Lime juice
      4 ts Olive oil
      2 sm Onions; finely chopped
      2 ts Chili powder
      2 ts Sea salt; OR...
      2 tb Tamari soy sauce
 
  Simmer all ingredients until thick.  Garnish with plain yogurt.
  
  TO COOK BEANS: Rinse beans.  Cook 2 cups beans in 5 cups water.  Bring
  water to a boil.  Add beans.  Turn temperature to low or simmer.  Cover
  with heavy lid.  Simmer 2 to 3 hours until tender.  DO NOT season until
  beans are done.
  
  VARIATION: Saute chopped green peppers, 2 finely chopped garlic cloves, 2
  stalks of celery chopped, until barely tender.  Add to soup and simmer.
  
  Source: Arrowhead Mills "Variety Bean Recipes" tri-fold
  Reprinted by permission of Arrowhead Mills, Inc.
  Electronic format courtesy of: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Three Bean Salad
 Categories: Salads, Vegetables
      Yield: 1 recipe
 
  1 1/2 c  Cooked green beans; drained
  1 1/2 c  Cooked AM Red Kidney Beans
           -- drained
  1 1/2 c  Cooked AM Garbanzo Beans
           -- drained
      1 c  Chopped celery
      1    Green bell pepper; chopped
    1/2 c  Chopped pimiento
      1 c  Lentil sprouts
      1 c  Cooked AM Whole Grain Wheat
      1 c  Cooked AM Medium Brown Rice
      1 md Red onion; sliced thin

------------------------------------ADD------------------------------------
    1/2 c  Unrefined vegetable oil
    1/4 c  -wine vinegar or lemon juice
           -OR up to...
    1/2 c  Wine vinegar or lemon juice
      1 tb Raw honey
 
  Toss all ingredients together.  Chill.  Serve.
  
  Source: Arrowhead Mills "Variety Bean Recipes" tri-fold
  Reprinted by permission of Arrowhead Mills, Inc.
  Electronic format courtesy of: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Bean Muffins
 Categories: Breads, Quick
      Yield: 12 lg muffins
 
  1 1/2 c  Cooked AM Anasazi Beans
           -- drained
  1 1/2 c  Bean juice, water or milk
    1/2 c  Molasses or maple syrup
      1    Egg
      1 ts Vanilla
      2 ts Non-alum baking powder
  1 1/2 c  AM Whole Wheat Flour
    1/3 c  Carob powder
    1/2 ts Cinnamon
      1 pn Nutmeg
 
  Blend beans, juice, molasses, egg, and vanilla in a blender or food
  processor.  Add dry ingredients to blender and mix until smooth.  Fill
  oiled muffin tins 2/3 full.  Bake at 350 F. for 25 minutes, or until done.
  
  Source: Arrowhead Mills "Variety Bean Recipes" tri-fold
  Reprinted by permission of Arrowhead Mills, Inc.
  Electronic format courtesy of: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Smooth and Tasty Kidney Bean Dip
 Categories: Dips, Appetizers
      Yield: 1 recipe
 
      3 c  Cooked AM Kidney Beans
           -- (1-1/2 cups dried)
      1    Onion; chopped
      8 oz Cream cheese; OR...
      1 c  -Creamy tofu
    1/2 c  Mild picante sauce
      2 tb Tamari sauce (optional)
      1 tb Chili powder
    1/2 c  Green enchilada sauce
      1 ts Garlic powder
 
  Blend (in blender or food processor) all ingredients.  Serve with fresh
  vegetable pieces or tortilla chips.
  
  Source: Arrowhead Mills "Variety Bean Recipes" tri-fold
  Reprinted by permission of Arrowhead Mills, Inc.
  Electronic format courtesy of: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Lentil-Nut Loaf
 Categories: Main dish, Vegan
      Yield: 1 loaf
 
      1 c  Cooked AM Lentils
           -- (red or green)
    1/4 c  AM Whole Wheat Flour
    1/2 c  AM Wheat Germ
    1/2 c  Tomato sauce
      2 tb Unrefined olive oil
      1    Onion; chopped
    1/4 c  Dried parsley; OR...
    1/2 c  -Fresh parsley, chopped
      1 tb Nutritional yeast (optional)
      1 tb Tamari soy sauce
      1 c  Ground nuts
           - walnuts, pecans or almonds
     10    Tofu
      1    Garlic clove; mashed  OR...
    1/2 ts -Garlic powder
      1 ts Oregano
 
  Combine all ingredients together, shape into a loaf and bake in a loaf pan
  at 350 F. for 30 minutes.
  
  Serve with any remaining tomato sauce, olives and parmesan cheese, or
  mushroom gravy, or garnish with chopped nuts or slivered almonds.
  
  Source: Arrowhead Mills "Variety Bean Recipes" tri-fold
  Reprinted by permission of Arrowhead Mills, Inc.
  Electronic format courtesy of: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Taco Bean Salad
 Categories: Salads, Main dish
      Yield: 1 recipe
 
      3 c  Cooked AM Pinto Beans
           -- drained
      2 tb Unrefined olive oil
      1 sm Onion; chopped
      1    Green bell pepper; chopped
      1    Tomato; chopped
      2 ts Chili powder
    1/2 ts Ground cumin
    1/4 ts Cayenne pepper (optional)
    1/4 ts Oregano
    1/4 ts Sea salt (optional)
      1    Celery stalk; chopped finely
    1/2 c  Sour cream or plain yogurt
      1 ds Tabasco sauce (optional)
 
  Soak beans overnight, then cook until tender.  Drain.  Combine all
  ingredients together and mix well.  Serve with lettuce and corn chips.
  
  Source: Arrowhead Mills "Variety Bean Recipes" tri-fold
  Reprinted by permission of Arrowhead Mills, Inc.
  Electronic format courtesy of: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Magnificent Minestrone
 Categories: Soups, Vegetarian
      Yield: 1 recipe
 
      1 c  Cooked AM Garbanzo Beans
      1 c  Cooked AM Adzuki Beans
      1 c  Cooked AM Kidney Beans
  1 1/2 qt Water or vegetable stock
    1/2 c  AM Pearled Barley
      2    Celery stalks; chopped
      1    Carrot; thinly sliced
     16 oz Whole peeled tomatoes
           -- chopped
     12 oz Tomato juice
      2 tb Unrefined olive oil
      1    Onion; chopped
    1/2 c  Parsley, chopped
    1/2 c  Spinach, chopped
      2    Garlic cloves; mashed
      1 ts Oregano
      1    Bay leaf
      4 tb Red wine
      2 tb Parmesan cheese
      2 tb Tamari soy sauce
           Salt to taste
 
  Saute onion, parsley, spinach, garlic and herbs in olive oil until tender.
  Mix all ingredients except wine, soy sauce, and parmesan cheese.  Simmer
  covered for 1 hour.  Stir in wine, soy sauce and Parmesan cheese before
  serving.
  
  Source: Arrowhead Mills "Variety Bean Recipes" tri-fold
  Reprinted by permission of Arrowhead Mills, Inc.
  Electronic format courtesy of: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Tamale Pie
 Categories: Main dish, Vegetarian
      Yield: 1 recipe
 
----------------------------------GROUP I----------------------------------
      2 c  Cooked AM 7 Bean & Barley
      3 tb Water
      1 tb Tomato paste
    1/4 ts Onion powder
    1/4 ts Garlic powder
    1/4 ts Cumin
      1 ts Chili powder
      2 tb Vegetable oil
    1/2 c  Chopped onion
      1 ts Sea salt (optional)
    1/4 c  Sliced ripe olives
    1/2 c  Canned corn
    1/2    Bell pepper, chopped
    1/4 c  Chopped parsley
    1/2 c  Chopped celery

----------------------------------GROUP II----------------------------------
  2 1/2 c  Cold water
  1 1/2 c  AM Cornmeal
      1 ts Sea salt (optional)
    1/2 ts Chili powder
    1/4 c  Grated cheese
 
  Mash cooked 7 Bean & Barley.  Mix tomato paste with water.  In skillet,
  saute onion in oil and combine all Group I ingredients. Let these cook
  over medium heat; if the beans were hot to begin with, no more than five
  minutes cooking is needed.  Stir constantly to prevent sticking.
  
  Adjust seasonings to taste.  Combine the ingredients of Group II except
  for cheese in a heavy pan, and cook over medium heat until cornmeal
  thickens and comes to a boil, stirring constantly.  Oil a 8" x 8" pan and
  spread 2/3 of the cornmeal mixture over the bottom and sides.  Pour the
  bean mixture into the cornmeal crust and spread rest of cornmeal mix on
  top.
  
  Sprinkle the top crust with grated cheese and cook in a 350 F. oven for 30
  minutes or until golden brown.
  
  Source: Arrowhead Mills "Homestyle 7 Bean & Barley Soup Mix" tri-fold
  Reprinted by permission of Arrowhead Mills, Inc.
  Electronic format courtesy of: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Mushroom Sauce
 Categories: Sauces, Vegetarian
      Yield: 1 recipe
 
      2 c  Cooked AM 7 Bean & Barley
      1 c  Plain yogurt
      1 c  Mushrooms, sliced
  1 1/2 c  Chopped onion
      2    Garlic cloves; crushed
      3 tb Vegetable oil
      3 tb AM Whole Wheat Flour
    1/2 ts Sea salt (optional)
    1/2 ts Black pepper (optional)
      4 tb Tamari sauce
      6 c  Favorite steamed vegetables
 
  While beans and barley are still hot, drain well and toss with the yogurt.
  Heat the oil in a sauce pan, add onion, garlic, mushrooms and seasonings.
  After 5 minutes, stir in the flour.  Stir and cook 5 more minutes.  Add 2
  cups boiling water and 2 tbsp. tamari.  Cook, stirring frequently over
  very low heat for 8-10 minutes or until thickened and smooth.  Combine
  everything in a large casserole and add 2 more tbsp. tamari.  Bake,
  covered, 45-50 minutes at 350 F.
  
  Source: Arrowhead Mills "Homestyle 7 Bean & Barley Soup Mix" tri-fold
  Reprinted by permission of Arrowhead Mills, Inc.
  Electronic format courtesy of: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Baked 7 Beans & Barley
 Categories: Main dish, Side dish
      Yield: 1 recipe
 
      3 c  Cooked AM 7 Bean & Barley
           -- (drained)
    1/2 c  Molasses
    1/2 c  Tomato puree
    1/2 c  Water
      3 tb Honey
    1/4 c  Diced onion
      1 ts Sea salt (optional)
    1/4 ts Garlic powder
    1/2 ts Turmeric
      1 ds Black pepper (optional)
 
  Combine all ingredients and mix well.  Pour into a baking dish and bake in
  a preheated 350 F. oven for 1 hour, stirring occasionally.
  
  Source: Arrowhead Mills "Homestyle 7 Bean & Barley Soup Mix" tri-fold
  Reprinted by permission of Arrowhead Mills, Inc.
  Electronic format courtesy of: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Italian Casserole
 Categories: Main dish
      Yield: 1 recipe
 
      1 md Onion; chopped
      2    Garlic cloves; minced
    1/4 c  AM Olive Oil
      8    Tomatoes; chopped
      6 oz Tomato sauce
      1 ts Oregano
      1 ts Dried basil
           Sea salt and pepper to taste
           -- (optional)
    1/4 ts Onion powder
    1/4 ts Garlic powder
           Vegetable seasonings
           -- (to taste)
      2    Zucchini; sliced
      4 c  Cheese (of choice), grated
           -- (optional)
    1/2 c  AM Raw Wheat Germ
 
  Saute the onion and garlic in 2 tbsp. of the olive oil until the onion is
  tender.  Add the tomatoes, tomato sauce and seasonings, then cover and
  simmer for 30 minutes.  Saute the zucchini in the remaining oil until just
  beginning to be tender and translucent.  Sprinkle with seasonings and
  drain on paper towels.  Preheat oven to 350 F, oil a 2-quart casserole.
  Combine the 7 Bean and Barley with 1 cup of the sauce and spread them over
  the bottom of the prepared pan.  Layer the zucchini over the beans.  Pour
  on the remaining sauce, sprinkle with cheese and top with wheat germ.
  Bake for 30 minutes.
  
  Source: Arrowhead Mills "Homestyle 7 Bean & Barley Soup Mix" tri-fold
  Reprinted by permission of Arrowhead Mills, Inc.
  Electronic format courtesy of: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Cool Salad
 Categories: Salads
      Yield: 1 recipe
 
  2 1/2 c  Cooked AM 7 Bean & Barley
           -- (drained)
      1 c  Cubed avocado
    1/3 c  Diced cucumber
    1/4 c  Diced onion
    1/4 c  Diced pimiento
      1 tb Snipped fresh chives
      1 tb Fresh lemon juice
      2 tb Apple cider vinegar
    1/4    AM Sesame Oil*
    1/2 ts Sea salt (optional)
    1/2 ts Onion powder
    1/2 ts Garlic powder
    1/2 ts Dried basil
    1/2 ts Dried oregano
 
  Combine cooled 7 Bean & Barley with remaining ingredients in a large salad
  bowl and toss lightly.  Serve Cold.
  
  *NOTE: The recipe (as published) seems to be missing the unit of measure
  for the AM Sesame Oil.  I would guess that it should be '1/4 cup'.  -K.M.
  
  Source: Arrowhead Mills "Homestyle 7 Bean & Barley Soup Mix" tri-fold
  Reprinted by permission of Arrowhead Mills, Inc.
  Electronic format courtesy of: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Bean Pate
 Categories: Appetizers, Vegan
      Yield: 1 recipe
 
      2 c  AM 7 Bean & Barley
    1/4 c  Cooking liquid from beans
      1 c  Minced fresh parsley
    1/2 c  Tahini
      5 tb Lemon juice
    1/4 c  AM Olive Oil
      1    Garlic clove (juice from)
    1/2 ts Cumin
    1/2 ts Onion powder
      1 ds Cayenne pepper; OR...
    1/4 ts -Chili powder
           Sea salt (optional)
           Sliced black olives
 
  Puree the cooked beans, using the liquid as needed to make a smooth puree.
  Combine the puree with the remaining ingredients except the olives.  The
  mixture should be thick.  Chill, covered, for at least 1 hour. Garnish
  with olives, if desired and serve as an hor d'euevre with whole wheat
  bread or crackers.
  
  Source: Arrowhead Mills "Homestyle 7 Bean & Barley Soup Mix" tri-fold
  Reprinted by permission of Arrowhead Mills, Inc.
  Electronic format courtesy of: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Sensational Buckwheat-Wheat Bake
 Categories: Main dish, Grains, Vegan
      Yield: 1 recipe
 
      3 c  Cooked AM Buckwheat Groats
           -- (Whole Brown)
    1/2 c  AM Cracked Wheat
    1/2 c  Diced red onion
    1/3 c  Diced celery
    1/4 c  Diced bell pepper
    1/4 c  Safflower oil
      1 c  Sliced mushrooms
      1 c  Diced tomatoes
    1/3 c  Slivered almonds
           -OR- sunflower seeds
      1 ts Sea salt (optional)
    1/4 ts Onion powder
    1/4 ts Garlic powder
    1/2 ts Chili powder
    1/2 ts Poultry seasoning
    1/2 ts Dried rosemary
 
  Combine the buckwheat groats and cracked wheat in a bowl and set aside.
  Saute the onion, celery and green pepper in the oil until light brown,
  seasoning with the onion and garlic powder.  Add the mushrooms and brown.
  Stir in the tomatoes and stir for 2 minutes.  Add the buckwheat mixture
  and mix well.  Add the remaining ingredients and mix well.  Put into a
  lightly oiled baking dish and bake for 30 minutes in a preheated 350 F.
  oven.
  
  Source: Arrowhead Mills "Hearty Main Dish Meals without meat" tri-fold
  Reprinted by permission of Arrowhead Mills, Inc.
  Electronic format courtesy of: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Black Bean Lasagna
 Categories: Main dish, Vegetarian, Ovo-lacto
      Yield: 1 recipe
 
      2 c  Spaghetti sauce of choice
  1 1/2 c  Cooked AM Black Turtle Beans
      4    Whole grain lasagna noodles
           -- (cooked)
      2 c  Ricotta cheese
           -OR- low fat cottage cheese
    3/4 lb Mozzarella cheese, grated
    1/2 c  Grated Parmesan cheese
    1/2 ts Onion powder
    1/2 ts Garlic powder
    1/2 ts Italian Seasoning
 
  Preheat oven to 350 F.  Mix seasonings with spaghetti sauce, and spoon a
  small amount of the sauce into the bottom of a baking dish.  Combine the
  rest of the sauce with the cooked beans.  Assemble the lasagna in a 7-1/2"
  x 12" baking dish.  Lay down 2 noodles, then follow with the beans and
  sauce, then add ricotta or cottage cheese, mozzarella, and the Parmesan
  cheese.  Repeat, using the remaining noodles, end with the Parmesan
  cheese.  Bake for 20 minutes.
  
  Source: Arrowhead Mills "Hearty Main Dish Meals without meat" tri-fold
  Reprinted by permission of Arrowhead Mills, Inc.
  Electronic format courtesy of: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Soybean-Lentil-Rice Loaf
 Categories: Main dish, Vegetarian, Ovo-lacto
      Yield: 1 loaf
 
      1 c  Cooked AM Soybeans
      1 c  Cooked AM Lentils
      1 c  Cooked AM Medium Brown Rice
    3/4 c  Soy milk, water, or stock
           -OR- gravy
      1 md Onion; finely chopped
      2    Garlic clove
           -- finely chopped
      2    Egg whites; beaten
    1/4 c  Tomato puree
      2    Celery stalks; chopped
      2 ts Sea salt (optional)
      1 c  AM Wheat Germ
    1/2 ts Onion powder
    1/2 ts Chili powder
 
  In a large mixing bowl, mash soybeans and lentils well.  Add the rest of
  the ingredients and mix well.  Turn into an oiled loaf pan.  Bake in
  preheated oven for 1 hour.  Serve as is, or top with tomato puree.
  
  [NOTE: There is no mention of a specific oven temperature in this recipe.]
  
  Source: Arrowhead Mills "Hearty Main Dish Meals without meat" tri-fold
  Reprinted by permission of Arrowhead Mills, Inc.
  Electronic format courtesy of: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Brown Rice Salad
 Categories: Salads
      Yield: 1 recipe
 
    1/3 c  Vegetable oil
      2 c  Uncooked brown rice
      3 c  Vegetable stock or water
           -- (2 to 3 cups)
    3/4 c  French dressing (of choice)
    2/3 c  Sliced water chestnuts
    1/2 c  Thinly sliced red pepper
           -- (sweet)
    1/4 c  Minced onion
    1/4 ts Garlic powder (optional)
    1/8 ts Italian seasoning (optional)
    3/4 lb Snow peas
           -- tips & strings removed
    1/2 lb Fresh mushrooms
           -- thinly sliced
 
  In a heavy casserole, heat the oil over moderate heat.  Add the rice and
  saute for about 5 minutes or until the rice begins to darken; stir often.
  Stir in the vegetable stock, cover the pan and reduce the heat to low.
  Simmer until the liquid is absorbed about 1 hour.  When the rice is
  cooked, toss it while still warm with 1/4 cup french dressing.  Let rice
  mixture cool.  Add the water chestnuts, red pepper, onion, mushrooms and
  desired seasonings to the rice, then add another 1/4 cup of dressing and
  toss.  Chill 1 hour.  Meanwhile, cover the snow peas with boiling water.
  Let them stand 1 minute, then drain.  Rinse with cold water and pat dry.
  Cut the snow peas into 1" pieces and toss them with 1/4 cup dressing with
  rice mixture.
  
  Source: Arrowhead Mills "Hearty Main Dish Meals without meat" tri-fold
  Reprinted by permission of Arrowhead Mills, Inc.
  Electronic format courtesy of: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Grain Burgers
 Categories: Main dish, Vegetarian, Ovo-lacto
      Yield: 1 recipe
 
      2 c  Cooked AM Medium Brown Rice
    1/3 c  Chopped green pepper
    1/3 c  Chopped onion
    1/3 c  Chopped celery
      2    Egg whites; beaten
    1/3 c  AM Cornmeal
    1/3 c  AM Oatmeal
      1 c  AM Wheat Germ
      1 tb Soy sauce
           Seasonings to taste

--------------------------------FOR COOKING--------------------------------
      2 tb Whole grain flour
      2 tb AM Wheat Germ
      2 tb Vegetable oil
 
  Combine first nine ingredients and season to taste.  Mold into patties.
  Dust with flour and wheat germ mixture.  In hot skillet brown in oil until
  brown on both sides.
  
  Source: Arrowhead Mills "Hearty Main Dish Meals without meat" tri-fold
  Reprinted by permission of Arrowhead Mills, Inc.
  Electronic format courtesy of: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Stir Fry Lentils and Beans
 Categories: Main dish
      Yield: 1 recipe
 
    1/4 c  Sesame oil
    1/2 c  Diced onion
    1/2 c  Diced celery
      1 c  Sliced mushrooms
      2 c  Cooked AM Red Lentils
      1 c  Cooked AM Adzuki beans
    1/2 c  Fresh mung bean sprouts
    1/2 c  Sliced water chestnuts
      2 ts Low sodium tamari sauce
    1/2 ts Marjoram
    1/4 ts Nutmeg
    1/4 ts Garlic powder
    1/4 ts Onion powder
 
  Heat the oil in a large skillet or wok and saute the onion, celery and
  mushrooms until brown.  Add the remaining ingredients and cook, stirring
  until heated through.
  
  Source: Arrowhead Mills "Hearty Main Dish Meals without meat" tri-fold
  Reprinted by permission of Arrowhead Mills, Inc.
  Electronic format courtesy of: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Meatless Shepherds Pie
 Categories: Main dish, Vegetarian, Ovo-lacto
      Yield: 1 recipe
 
    1/2 c  Uncooked AM Lentils
      2 c  Water
      1    Bay leaf
    1/2 c  AM Bulgur Wheat
      1 c  Boiling water
    1/2 ts Garlic powder
    1/4 ts Sea salt (optional)
    1/2 c  Mozzarella cheese, grated
     16 oz Canned tomatoes; drained
      1 md Onion; finely chopped
  1 1/2 c  AM Potato Flakes
      2 c  Boiling water
    1/4 ts Sea salt (optional)
 
  Cook lentils with bay leaf about 15 minutes or until tender, drain.
  Remove bay leaf. While cooking lentils, pour boiling water over bulgur
  wheat, garlic powder and salt, set aside for 10 minutes.  Preheat oven to
  350 F.  Chop onion and tomatoes, grate cheese.  Layer in the bottom of an
  oiled 8" x 8" oven dish in the following order: bulgur wheat, lentils,
  mozzarella cheese, onion, and tomatoes.  Mix potato flakes, water and salt
  and layer on top of the tomatoes.  Bake for 30 minutes.
  
  Source: Arrowhead Mills "Hearty Main Dish Meals without meat" tri-fold
  Reprinted by permission of Arrowhead Mills, Inc.
  Electronic format courtesy of: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Pressure Cooked Seitan
 Categories: Main dish, Vegan
      Yield: 8 2oz pieces
 
  1 1/3 c  Quick Mix Seitan
    3/4 c  Water
 
  Prep time: 30 to 40 minutes
  
  Prepare mix and water as in directions for Basic Seitan on box.  Prepare
  broth (for 14 oz.) also.  Cut Seitan into 8 even pieces and place with
  broth in pressure cooker.  Bring to simmer.  Attach lid.  When up to
  pressure, let cook for 25 minutes.  Remove from heat.  Let cool so
  pressure will drop.  Seitan is ready to eat.
  
  This recipe has been developed by Bro. Ron Pickarski as part of his work
  toward being a participant and finalist in the Culinary Olympics held in
  Frankfurt, Germany.
  
  Source: Arrowhead Mills "Seitan Quick Mix" tri-fold
  Reprinted by permission of Arrowhead Mills, Inc.
  Electronic format courtesy of: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Vegan London Broil
 Categories: Main dish, Vegan
      Yield: 8 6oz steaks
 
  2 1/2 lb Raw Seitan
           - (2 boxes Seitan Quick Mix)
    1/2 ga Water
  1 1/2 c  Tamari soy sauce
      1    7-inch strip kombu
           -- (sea vegetable)
      6 sl Fresh ginger (thin slices)
           Sauce
           -- (such as Bordelaise
           -- or Miso sauces)
 
  Prep time: 30 minutes
  
  Place Seitan in an 8-inch square cake pan.  Allow to rest until it takes
  the shape of the pan.  Place this pan inside a second, larger pan that is
  half-filled with water.  Cover the larger pan.  Bake in a pre-heated oven
  at 375 F. for 1 hour.  When Seitan is done, remove from the pan.  Divide
  into eight equal pieces.  To 1/2 gallon water, add tamari, kombu, ginger,
  and Seitan steaks.  Cover pot, bring to a simmer, and cook for about 45
  minutes.  (If you are using a pressure cooker, reduce liquid by one half
  and cook for 20 to 25 minutes).  You may leave steaks in the stock for
  several hours, if you wish.  Remove steaks from stock and drain.  Brush
  with a little sauce, and broil so they will be lightly browned.  Serve
  steaks hot with additional sauce.
  
  This recipe has been developed by Bro. Ron Pickarski as part of his work
  toward being a participant and finalist in the Culinary Olympics held in
  Frankfurt, Germany.
  
  Source: Arrowhead Mills "Seitan Quick Mix" tri-fold
  Reprinted by permission of Arrowhead Mills, Inc.
  Electronic format courtesy of: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Italian Pistachio Pilaf
 Categories: Main dish, Side dish
      Yield: 13 portions
 
  3 1/2 c  Water
      1 c  White Basmati Rice
           -- (Arrowhead Mills)
    1/2 ts Salt (optional)
      1 c  Diced onions
      1 c  Diced red bell pepper
      3 tb Olive oil
      2 tb Fresh chopped garlic
      2 c  Flaked Seitan*
      2 ts Salt (optional)
      1 ts Ground black pepper (opt.)
      3 tb Ground fennel
      1 c  Sliced scallions
      1 c  Chopped pistachios
 
  Prep time: 45 minutes
  
  Bring water to simmer.  Add 1/2 teaspoon salt and simmer for 10 minutes.
  Cover pot and turn off heat.  Let sit until cooked (about 5 minutes.)
  
  Saute onions, bell peppers, garlic, Seitan, salt, fennel, and black pepper
  in olive oil until soft (about 10 minutes on medium heat).  Add rice,
  scallions and pistachios.  Serve hot with a vegetable as a light meal.
  
  *NOTE: The word "flaked" refers to a style of cut in which the food medium
  is thinly sliced at a 45 degree angle.
  
  This recipe has been developed by Bro. Ron Pickarski as part of his work
  toward being a participant and finalist in the Culinary Olympics held in
  Frankfurt, Germany.
  
  Source: Arrowhead Mills "Seitan Quick Mix" tri-fold
  Reprinted by permission of Arrowhead Mills, Inc.
  Electronic format courtesy of: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Seitan and Onions
 Categories: Main dish
      Yield: 3 portions
 
      3    4-oz. pieces cooked Seitan
      3 tb Vegetable oil
      3 c  Half moon sliced onions
    1/4 ts Ground black pepper (opt.)
      2 tb Tamari soy sauce
  1 1/4 c  Vegetable stock or water
 
  Prep time: 15 to 25 minutes
  
  Slice onions and set aside.  Saute Seitan in oil at high heat to brown.
  When the Seitan starts to brown, add the onions and saute a few minutes,
  then add the rest of the ingredients, cover and cook until liquid is
  reduced to almost nothing.  Serve while hot as is with a grain or bread of
  your choice.
  
  This recipe has been developed by Bro. Ron Pickarski as part of his work
  toward being a participant and finalist in the Culinary Olympics held in
  Frankfurt, Germany.
  
  Source: Arrowhead Mills "Seitan Quick Mix" tri-fold
  Reprinted by permission of Arrowhead Mills, Inc.
  Electronic format courtesy of: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Mushroom Miso Cornucopia
 Categories: Main dish, Vegan
      Yield: 4 portions
 
      2 c  Finely diced onions
      2 c  Whole button mushrooms
           -OR- medium mushrooms
      2 tb Regular sesame oil
           -OR- oil of your choice
      1 ts Salt (optional)
    1/2 ts Ground black pepper (opt.)
      1 ts Tarragon leaves
      2 c  Flaked Seitan*
      2 c  Fresh brussel sprouts
           -- (stems cut off & halved)
      3 c  Miso sauce
 
  Yield: Four 1 cup portions
  Prep time: 20 to 25 minutes
  
  Saute vegetables and Seitan in oil with spices at medium heat for about 5
  minutes.  Add miso sauce and continue to cook until hot.  Serve as is, or
  over grain, pasta or toast for breakfast.  This dish has a mild, sweet
  taste with a hint of tarragon.
  
  *NOTE: The word "flaked" refers to a style of cut in which the food medium
  is thinly sliced at a 45 degree angle.
  
  This recipe has been developed by Bro. Ron Pickarski as part of his work
  toward being a participant and finalist in the Culinary Olympics held in
  Frankfurt, Germany.
  
  Source: Arrowhead Mills "Seitan Quick Mix" tri-fold
  Reprinted by permission of Arrowhead Mills, Inc.
  Electronic format courtesy of: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: B-B-Q Seitan
 Categories: Main dish, Vegan
      Yield: 4 portions
 
  1 1/4 lb Raw Seitan
           - (1 box Seitan Quick Mix)
    1/4 c  Oil for frying
      3    Strips kombu sea vegetable
           -- (2 to 3 strips,
           -- about 12 inches)
  1 1/2 c  B-B-Q sauce of choice
 
  Prep time: 1-1/2 to 2 hours (most of time is in cooking)
  
  Heat oil in a pan over medium heat and fry Seitan pieces for a few minutes
  on each side until lightly browned.  Soak kombu until soft, then cut into
  sixteen pieces.  Line bottom of 9-inch baking dish with half the kombu.
  Place a piece of fried Seitan on each piece of kombu, overlapping if
  necessary, to make an even layer.  Place remaining pieces of kombu on top
  of each piece of Seitan.  Pour B-B-Q sauce on top, then spread with a
  spoon to cover surfaces.  Gently add enough water so that the Seitan
  pieces are almost floating.  Cover and bake at 350 F. for one hour.  Add
  more water if necessary to keep Seitan very moist.
  
  This recipe has been developed by Bro. Ron Pickarski as part of his work
  toward being a participant and finalist in the Culinary Olympics held in
  Frankfurt, Germany.
  
  Source: Arrowhead Mills "Seitan Quick Mix" tri-fold
  Reprinted by permission of Arrowhead Mills, Inc.
  Electronic format courtesy of: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Irish Seitan Stew
 Categories: Main dish, Vegan
      Yield: 4 portions
 
      2 c  Diced Seitan
      1 c  Peeled & diced rutabagas
           -- (1/2-inch cubes)
      1 c  Peeled & diced onions
           -- (1/2-inch)
      1 c  Diced or roll cut carrots
           -- (washed, not peeled)
      1 c  Peeled & diced potatoes
           -- (1/2-inch)
      2    Bay leaves
    1/2 ts Whole rosemary
    1/2 ts Fresh chopped garlic
    1/2 ts Sweet basil
      1 tb Fresh chopped parsley
      4 ts Sesame oil
           -OR- oil of choice
      2 c  Water
      5 ts Tamari soy sauce
    1/2 c  Flaked celery*
      4 tb Water
      5 ts Arrowroot
 
  Yield: 4-1/2 cups or 4 portions
  Prep time: 15 to 20 minutes
  Cooking time: 30 to 45 minutes
  
  Place first 11 ingredients in a 2 to 3 quart saucepan. Saute at medium
  heat for about 8 minutes, stirring occasionally to prevent burning.
  
  Add water and tamari soy sauce and bring mixture to a simmer.  Cook for
  another 10 minutes or until vegetables are soft (tender crisp).
  
  Add celery at end of cooking process to help retain color.
  
  Mix arrowroot and water well.  Turn heat off under stew and vigorously
  stir in arrowroot solution.  Turn heat on to medium and stir constantly
  until mixture thickens.
  
  Serve stew over noodles, rice or mashed potatoes, eliminate potatoes in
  the stew and replace with frozen green peas, which could be added at the
  same time as the celery to retain color.
  
  *NOTE: The word "flaked" refers to a style of cut in which the food medium
  is thinly sliced at a 45 degree angle.
  
  This recipe has been developed by Bro. Ron Pickarski as part of his work
  toward being a participant and finalist in the Culinary Olympics held in
  Frankfurt, Germany.
  
  Source: Arrowhead Mills "Seitan Quick Mix" tri-fold
  Reprinted by permission of Arrowhead Mills, Inc.
  Electronic format courtesy of: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Almond Rice Muffins
 Categories: Breads, Quick, Gluten-free
      Yield: 12 muffins
 
      2 c  AM Brown Rice Flour
      1 tb Non-alum baking powder
      1 tb Arrowroot powder
    1/4 c  Honey
      1 ts Almond extract
  1 1/4 c  Water or soymilk
      2 tb AM Unrefined Vegetable Oil
    1/2 c  Ground almond
 
  Mix dry and liquid ingredients separately, then combine the two and mix
  thoroughly (this is a thin batter).  Fill 12 paper muffin cups 2/3 full
  and sprinkle tops with almond.  Bake at 350 F. for 25-30 minutes.
  
  Source: Arrowhead Mills "Recipes for Special Dietary Needs" tri-fold
  Reprinted by permission of Arrowhead Mills, Inc.
  Electronic format courtesy of: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Rice Batter Bread I
 Categories: Breads, No-gluten, Yeast
      Yield: 1 5x9" loaf
 
  4 1/2 c  AM Brown Rice Flour
      1 ts Sea salt (optional)
      2 ts Non-alum baking powder
      2 c  Warm water or soymilk
      2 tb Honey
      1 tb AM Unrefined Vegetable Oil
      1 tb Active yeast
 
  Combine rice flour, salt and baking powder.  In a separate bowl, combine
  remaining ingredients and let set until bubbly.  Sprinkle water on the
  bottom of a 5" x 9" loaf pan and place a piece of wax paper so that it
  sticks to the bottom, then oil and flour the sides.  Combine both mixtures
  and pour into pan. Bake for one hour at 375 F.   Loaf should be lightly
  brown on top.  Leave in pan until cool and cut with wax paper still in
  place.
  
  Source: Arrowhead Mills "Recipes for Special Dietary Needs" tri-fold
  Reprinted by permission of Arrowhead Mills, Inc.
  Electronic format courtesy of: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Rice Batter Bread II
 Categories: Breads, Quick, No-gluten
      Yield: 1 4x8" loaf
 
      2 c  AM Brown Rice Flour
      2 tb Non-alum baking powder
    1/2 ts Sea salt (optional)
    1/4 c  Potato starch or other flour
      2    Eggs; beaten (optional)
      1 c  Water or soymilk
      2 tb AM Unrefined Vegetable Oil
      3 tb Honey
 
  Mix dry ingredients and liquid ingredients separately; then combine both
  mixtures.  Pour into oiled and floured 4" x 8" loaf pan and bake 45-50
  minutes at 350 F.  Let cool completely in pan.
  
  Source: Arrowhead Mills "Recipes for Special Dietary Needs" tri-fold
  Reprinted by permission of Arrowhead Mills, Inc.
  Electronic format courtesy of: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Sesame-Rice Cookies
 Categories: Cookies, Desserts, No-gluten
      Yield: 1 batch
 
      1 c  AM Sesame Tahini
    1/2 c  Honey
      1 ts Vanilla
    1/2 ts Almond extract
    1/2 c  Chopped AM Sunflower Seeds
           -OR- ground seeds, or nuts,
           -- (almonds are best)
      1 c  AM Brown Rice Flour
      1 ts Non-alum baking powder
 
  Cream tahini, honey, vanilla, and almond extract together, then mix in
  ground or chopped nuts.  Mix rice flour and baking powder.  Add to sesame
  mixture.  Form into balls and place on lightly oiled baking sheet.
  Flatten slightly.  Bake at 350 F. for 15-20 minutes or until barely
  golden.
  
  Source: Arrowhead Mills "Recipes for Special Dietary Needs" tri-fold
  Reprinted by permission of Arrowhead Mills, Inc.
  Electronic format courtesy of: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Rice/Corn Patties
 Categories: Main dish, Vegetarian, Vegan
      Yield: 1 batch
 
      2 c  Cooked AM Medium Brown Rice
    1/2 c  Leftover cooked cereal
           -OR- AM Corn Grits
           -- (Yellow or White)
    1/4 c  AM Toasted Garbanzo Flour
           -OR- other flour
    1/2 ts Sea salt (optional)
      1    Egg; beaten   OR...
    1/4 c  -Water
      3 tb AM Unrefined Vegetable Oil
 
  Mix all ingredients well.  Form into patties.  Fry lightly on both sides,
  or bake on oiled cookie sheet for about 30 minutes at 350 F.
  
  Source: Arrowhead Mills "Recipes for Special Dietary Needs" tri-fold
  Reprinted by permission of Arrowhead Mills, Inc.
  Electronic format courtesy of: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Vegetable-Sesame Pie
 Categories: Main dish, Vegan
      Yield: 1 recipe
 
-----------------------------------CRUST-----------------------------------
      1 c  AM Brown Rice Flour
    1/4 c  AM Hulled Sesame Seeds
      2 tb AM Unrefined Sesame Oil
      2 tb AM Sesame Tahini
    1/4 c  Water

----------------------------------FILLING----------------------------------
      3 tb AM Unrefined Sesame Oil
    1/2    Onion; minced
      2    Garlic cloves; minced
      2 c  Chopped turnips or potatoes
      2 c  Chopped carrots
      1 c  Finely chopped broccoli
           - stems
    1/4 c  AM Sesame Tahini
           -OR- Peanut Butter
      2 ts Cider vinegar
      1 ts Syrup or honey
    1/4 ts Sea salt (optional)
      1 tb Tamari soy sauce
    1/2 ts Ginger

------------------------------------MIX------------------------------------
      3 tb Arrowroot powder
    1/2 c  Cold water
 
  CRUST:  Mix all ingredients together until evenly blended.  Pat into deep
  10" pie plate.  Bake at 400 F. for 15 minutes.
  
  FILLING: Preheat large skillet on medium heat.  Add oil, onion and garlic;
  saute 1 minute.  Add chopped vegetables; saute until almost tender, about
  10 minutes.  Add seasonings (last six ingredients).  Stir.
  
  Mix arrowroot or cornstarch in cold water.  Stir into 1-1/2 cups more cold
  water or orange juice.  Pour over vegetables.  Lower heat.  Stir and
  simmer until slightly thickened.  Pour all over crust.  Sprinkle with 1/2
  cup chopped nuts.  Bake at 375 F. for 45 minutes or until set.
  
  Other vegetables may be substituted for those above, such as mushrooms,
  cauliflower, purple cabbage, celery, etc.
  
  Source: Arrowhead Mills "Recipes for Special Dietary Needs" tri-fold
  Reprinted by permission of Arrowhead Mills, Inc.
  Electronic format courtesy of: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Wheat Free Pie Crust
 Categories: Low-gluten
      Yield: 1 pie crust
 
      1 c  AM Barley Flour
           -OR- other flour
    1/4 c  Oil; preferably cold
      3 tb Cold water
 
  Mix all ingredients well.  Press into pie plate with fingers.  Prick with
  fork.  For precooked crust, bake at 350 F. for 20 to 25 minutes.
  
  Source: Arrowhead Mills "Recipes for Special Dietary Needs" tri-fold
  Reprinted by permission of Arrowhead Mills, Inc.
  Electronic format courtesy of: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Toasted Garbanzo Patties
 Categories: Main dish, Vegan
      Yield: 1 recipe
 
  1 1/2 c  AM Toasted Garbanzo Flour
      1 c  Water
      1 md Onion; chopped finely
    1/2 c  AM Oat Flakes
    1/2 c  Ground pecans or other nuts
      1 tb Parsley
      1 ts Savory
      1 ts Sea salt (optional)
 
  Mix the flour and water.  Let sit while preparing remaining ingredients.
  Mix all well.  When mixture is quite thick shape into patties.  Fry
  lightly on both sides.  Flatten patties fairly thin while cooking.
  Delicious when fried in toasted sesame oil.
  
  Source: Arrowhead Mills "Recipes for Special Dietary Needs" tri-fold
  Reprinted by permission of Arrowhead Mills, Inc.
  Electronic format courtesy of: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Potato Rice Pancakes
 Categories: Gluten-free, Side dish
      Yield: 1 recipe
 
  1 1/2 c  AM Brown Rice Flour
    1/2 c  AM Potato Flakes
      1 tb Non-alum baking powder
      1 ts Sea salt (optional)
      3 tb AM Unrefined Vegetable Oil
      2 c  Water or soymilk
      2    Eggs (optional)
 
  Mix dry and liquid ingredients separately; then combine and stir well.
  Pour small amounts of batter onto a hot, non-stick griddle and bake.
  Serve with syrup or gravy.
  
  NOTE: this recipe does not work well for waffles.  The addition of eggs
  gives them more the consistency of wheat flour pancakes.
  
  Source: Arrowhead Mills "Recipes for Special Dietary Needs" tri-fold
  Reprinted by permission of Arrowhead Mills, Inc.
  Electronic format courtesy of: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Millet Bread
 Categories: Breads, Yeast, Gluten-free
      Yield: 1 loaf
 
      1 c  Plain yogurt or buttermilk
    1/4 c  Butter
      1 tb Honey
      1 pk Dry yeast
    1/4 c  Warm water
      2    Eggs
      2 c  AM Millet Flour
    1/2 c  AM Soy Flour
 
  Combine yogurt and butter in saucepan, heating slowly to melt butter.
  Dissolve yeast and honey in the warm water; add yogurt mixture and blend.
  Beat in eggs; add flours and beat well.  Pour into well-oiled 4" x 8" loaf
  pan and let rise for 45 minutes.  Bake at 375 F. for 40-45 minutes or
  until done.  Cool before cutting.
  
  Source: Arrowhead Mills "Recipes for Special Dietary Needs" tri-fold
  Reprinted by permission of Arrowhead Mills, Inc.
  Electronic format courtesy of: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Gluten-Free Orange Muffins or Quick Bread
 Categories: Breads, Quick, Gluten-free
      Yield: 1 loaf
 
  1 1/2 c  AM Millet or Rice Flour
    1/2 c  AM Soy Flour
      1 tb Non-alum baking powder
    1/2 ts Sea salt (optional)
    1/4 ts Orange flavor
      1 c  Water or orange juice
    1/4 c  AM Unrefined Vegetable Oil
    1/4 c  Rice syrup
 
  Combine all dry ingredients.  Mix all liquids; add to dry ingredients.
  Pour into well-oiled pan.  For muffins, fill cups full, bake at 375 F.
  15-20 minutes.   For bread, bake 35-40 minutes or until done.
  
  (Yield: 1 loaf/12 muffins)
  
  Source: Arrowhead Mills "Recipes for Special Dietary Needs" tri-fold
  Reprinted by permission of Arrowhead Mills, Inc.
  Electronic format courtesy of: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Gluten Free Pancakes
 Categories: Gluten-free, Breakfast, Breads, Quick
      Yield: 12 pancakes
 
      1 c  AM Rice or Millet Flour
    1/2 c  AM Soy Flour
    1/2 c  AM Corn Meal
      1 tb Non-alum baking powder
    1/4 ts Sea salt (optional)
      1    Egg; beaten
  1 1/2 c  Water
      2 tb AM Unrefined Vegetable Oil
 
  Combine all dry ingredients.  Stir together all liquids; add to dry
  ingredients.  Bake on pre-heated griddle (350 F. to 375 F.).  Turn only
  once.
  
  Source: Arrowhead Mills "Recipes for Special Dietary Needs" tri-fold
  Reprinted by permission of Arrowhead Mills, Inc.
  Electronic format courtesy of: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Almond Cookies
 Categories: Cookies, Gluten-free
      Yield: 24 cookies
 
    1/2 c  AM Rice Flour
      2 tb AM Soy Flour
    1/2 ts Non-alum baking powder
      2 tb AM Unrefined Vegetable Oil
      1    Egg; beaten (optional)
           -- (for lighter cookies)
      2 tb Honey
    1/2 ts Almond extract
      1 ts Vanilla
 
  Mix oil, honey, and flavors thoroughly.  Combine dry ingredients.  Stir
  dry and liquid ingredients together.  Roll dough into 3/4 inch diameter
  balls.  Place on oiled cookie sheet, flatten slightly.  Bake at 350 F.
  for 8 to 10 minutes or until beginning to brown around the edges.  Cool
  before removing.
  
  Source: Arrowhead Mills "Recipes for Special Dietary Needs" tri-fold
  Reprinted by permission of Arrowhead Mills, Inc.
  Electronic format courtesy of: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Mexican Cheese Bread
 Categories: Breads, Quick, Gluten-free
      Yield: 1 recipe
 
  1 1/2 c  AM Rice Flour
    1/2 c  AM Soy Flour
      1 tb Non-alum baking powder
      1 c  Enchilada sauce
    3/4 c  Warm water
      2 tb AM Unrefined Olive Oil
      1 c  Grated cheese (optional)
 
  Mix the dry ingredients.  Mix the liquid ingredients.  Combine the two
  mixtures.  Stir quickly.  Pour into a well-oiled 8" x 8" cake pan.  Bake
  at 375 F. for 25 minutes or until done.
  
  Source: Arrowhead Mills "Recipes for Special Dietary Needs" tri-fold
  Reprinted by permission of Arrowhead Mills, Inc.
  Electronic format courtesy of: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Fat-Free, Gluten Free Enchilada Sauce
 Categories: Sauces, Low-fat, Gluten-free
      Yield: 1 batch
 
    1/4 c  AM Rice Flour
    1/4 c  AM Toasted Garbanzo Flour
      2 tb Chili powder
      1 ts Cumin powder
      1 ts Ground red pepper
      1 ts Sea salt
    1/2 ts Garlic powder
      1 qt Cold water
           -- in a deep sauce pan
 
  Mix all dry ingredients together.  Add to 1 quart of cold water in
  saucepan.  Cook over medium heat, stirring constantly until simmering and
  thick.  USe over enchiladas or to season grain dishes.
  
  SUGGESTIONS: Refrigerate extra sauce.  Double or triple the dry
  ingredients. Store the dry mix in a tightly closed jar.  Use 3/4 cup of
  the dry mix to one quart of cold water to make sauce.
  
  Source: Arrowhead Mills "Recipes for Special Dietary Needs" tri-fold
  Reprinted by permission of Arrowhead Mills, Inc.
  Electronic format courtesy of: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Quick Spanish Style Dressing
 Categories: Side dish
      Yield: 1 recipe
 
      1 pk AM Spanish Quick Brown Rice
      1 pk AM Oat Bran Muffin Mix
           -- (Wheat Free)
     10 oz Green enchilada sauce
 
  Cook the Quick Brown Rice according to directions for 12 minutes.  Remove
  from heat.  Stir in the enchilada sauce.  Add 1 1/4 cup water and the dry
  Oat Bran Muffin Mix.  Stir.  Pour into a well-oiled 9" x 13" cake pan.
  Bake at 300 F. 25 to 30 minutes or to desired doneness.
  
  VARIATION: A beaten egg added to the uncooked mixture will produce a
  lighter dressing.
  
  Source: Arrowhead Mills "Recipes for Special Dietary Needs" tri-fold
  Reprinted by permission of Arrowhead Mills, Inc.
  Electronic format courtesy of: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Potato Garbanzo Gnocchis
 Categories: Pasta, Gluten-free
      Yield: 1 recipe
 
      2 c  AM Potato Flakes
      2 c  Boiling water
    1/2 c  Garbanzo Flour
    1/4 c  Rice Flour
      1 tb Smoked nutritional yeast
           -- (optional)
      1 ts Sea salt
      1 ts Non-alum baking powder
           -- (optional)
      1 ts Garlic powder
    1/8 ts Cayenne or red pepper
 
  Combine water and potato flakes quickly.  They will set up firmly and be
  somewhat dry.  Stir in the remaining ingredients.  Drop by the teaspoonful
  onto hot oil and deep fry until golden brown.  Omitting the baking powder
  will result in denser gnocchis.
  
  Source: Arrowhead Mills "Recipes for Special Dietary Needs" tri-fold
  Reprinted by permission of Arrowhead Mills, Inc.
  Electronic format courtesy of: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Applesauce Breakfast Cake
 Categories: Breakfast, Breads, Cakes
      Yield: 1 recipe
 
      1 c  Unsweetened applesauce
           -OR- crushed pineapple
           -- (unsweetened)
    1/4 c  Molasses
    1/4 c  Honey
    1/2 ts Vanilla
    1/4 ts Almond extract
  1 1/2 c  AM Griddle Lite Pancake Mix
      2 ts AM Canola Oil
 
  Mix liquids thoroughly.  Add the dry mix.  Stir gently.  Pour into a
  well-oiled square cake pan.  Bake at 350 F. for 20 minutes or until done.
  Serve warm with butter and syrup or with a dollop of flavored yogurt.
  
  Source: Arrowhead Mills "Recipes for Special Dietary Needs" tri-fold
  Reprinted by permission of Arrowhead Mills, Inc.
  Electronic format courtesy of: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Wheat Free Italian Cream Cake
 Categories: Cakes, Desserts, Gluten-free
      Yield: 1 cake
 
      5    Eggs
    1/2 c  Butter; softened
    1/2 c  Vegetable oil
      1 c  Honey
      1 tb Vanilla
      1 c  Chopped nuts (optional)
    1/2 c  -Grated coconut; or up to...
      1 c  Grated coconut (optional)
      1 c  Buttermilk
      1 ts Baking soda (heaping)
  1 1/2 c  AM Rice Flour
    1/2 c  AM Buckwheat Flour
 
  Separate the eggs.  Beat the whites until stiff, and set aside.  Beat the
  yolks, butter, oil, honey, vanilla, nuts and coconut together.  Measure
  the buttermilk into a quart measuring cup; stir in the soda and let set 30
  seconds until foamy.  Mix the flours.  Alternately add the flours and the
  buttermilk to the butter mixture until thoroughly mixed.  Gently fold in
  the egg whites until barely mixed and still light.  Pour into a well oiled
  9" x 13" cake pan.  Bake at 350 F. for 35 to 45 minutes until a toothpick
  inserted in the center comes out clean.  Let cool.  Spread cream cheese
  icing.
  
  ICING: Soften two 8 oz. pkgs. of cream cheese.  Beat with 1/2 cup honey
  and 1/2 cup maple or other syrup and 3 tsp. vanilla.  If needed, add a
  little non instant dry milk powder or a little milk to reach the desired
  consistency.
  
  Source: Arrowhead Mills "Recipes for Special Dietary Needs" tri-fold
  Reprinted by permission of Arrowhead Mills, Inc.
  Electronic format courtesy of: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Garbanzo Dip (No Tahini)
 Categories: Dips, Appetizers
      Yield: 1 recipe
 
      1 c  AM Garbanzo Flour
  1 1/2 c  Water
      1 c  Tofu
    1/4 c  Lemon juice
    1/4 c  Water
      1 tb Honey
    3/4 ts Sea salt (optional)
    1/4 ts Garlic powder (or more)
 
  Mix the garbanzo flour and water in a saucepan.  Bring to a simmering
  boil, stirring constantly.  Remove from heat.  Mix the remaining
  ingredients together in a blender and blend until smooth.  Stir into the
  cooked garbanzo paste.  As the dip sits, it will become thicker.  If
  necessary, add a little water to reach the desired consistency.
  
  Source: Arrowhead Mills "Recipes for Special Dietary Needs" tri-fold
  Reprinted by permission of Arrowhead Mills, Inc.
  Electronic format courtesy of: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Simple One-Loaf Barley Bread
 Categories: Breads, Wheat-free, Yeast
      Yield: 1 loaf
 
      1 c  Warm water
      1 pk Dry yeast
      2 tb Honey
      1 ts Sea salt (optional)
      1 c  AM Barley Flour
      2 ts AM Canola Oil
      2 c  AM Oat Flour
 
  Mix first five ingredients together and let stand 10 minutes.  Stir down
  and let stand 15 minutes.  Add oil and flour.  Knead for 3 minutes.  Shape
  into a loaf.  Let rise in pan until double in size.  Bake at 350 F. for 45
  minutes or until toothpick inserted in the center comes out clean.  This
  bread is somewhat flat, but it is very tasty.
  
  Source: Arrowhead Mills "Recipes for Special Dietary Needs" tri-fold
  Reprinted by permission of Arrowhead Mills, Inc.
  Electronic format courtesy of: Karen Mintzias
 
-----
 
