North American


As seen on Firstlight.......


Skillet Corn Bread

 
½ c. whole wheat flour
½ c. unbleached white flour
1 c. cornmeal
1 Tbsp. baking powder
½ tsp. sea salt
¾ c. soy milk powder
1½ c. pure maple syrup
1 tsp vanilla
 
  1. Preheat the oven to 350 degrees. Mix all the dry ingredients in a large bowl. Make a well in the middle of the dry ingredients and add the liquid ingredients. Mix lightly - just until the batter is smooth.
  2. Pour batter into a cast-iron skillet sprayed with vegetable oil spray. Place the skillet in preheat oven and bake 15 - 20 minutes or until toothpick or knife inserted in the middle of the corn bread comes out clean
 
Yield: 10 - 12 Pieces.
 
Skillet Corn Bread
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Home on the Range Pasta

 
2 Tbsp. olive oil
1 medium onion, chopped
1 red bell pepper, seeded and chopped
2 tsp. chopped Jalapeño peppers (optional)
4 c. water
2 tsp. salt, or to taste
1 lb. angel hair pasta
1 16-oz jar plus 1 c. salsa
1½ c. rice, brown, white, or mixed
 
  1. Heat olive oil in a large saucepan and sauté the onion and peppers until the onions are clear.
  2. Break the angel Hair pasta into thirds and put in the saucepan along with the rice. Sauté withthe onions and peppers on low heat until rice and pasta are lightly browned. Add the rest of the ingredients and mix well.
  3. Cover pan and cook until rice and pasta are tender - about 15 - 20 minutes. Remove cover and continue cooking for 5 more minutes, stirring occasionally. Serve hot.
 
Yield: 24 half-cup servings.
 
Home on the range pasta

Round-up Baked Beans

 
3 c. great northern beans
1 c. pinto beans
1 c. tomato sauce (8 - oz can)
¼ c. pure maple syrup
½ c. fruit sweetened ketchup
1 Tbsp. Braggs Liquid Aminos (Soy sauce)
1 tsp. molasses
1 tsp. lemon juice
1 tsp. beef-style seasoning
1 tsp. onion powder
1 small onion
1 c. Linketts, sliced
 
  1. Mix all the ingredients together in a large bowl.
  2. Spray a 1½ quart baking dish with vegetable oil spray. Pour all the ingredients into the baking dish.
  3. Bake at 350˚F degrees (175˚C degrees) for 45 minutes to 1 hour. Serve hot or cold. Yield: 24 half-cup servings.
 
Yield: 8 half-cup servings
 
Round up Baked Beans
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Fireside Stew over Biscuits

 
6 c. water
2 c. gluten, in ½ to ¾ inch chunks ( I use Soy Addums)
1 medium onion, diced
2 stalks celery, sliced into ½ inch pieces
1 c. raw carrots, sliced in ½ inch pieces
2 tsp. kitchen bouquet, or any vegetarian browning sauce
8 imitation beef bouillon cubes
4 med. potatoes, each cut into 4 - 6 pieces
1c. green peas, fresh, frozen or canned
1c. green beans, fresh, frozen or canned
 
FOR THICKENING
4 tbsp. cornstarch
¼ c. cold water

PIE CRUST or biscuit recipe of your choice
 
  1. In a large stockpot, combine water, bouillon cubes and kitchen bouquet. Bring to a boil and add the diced onion, celery, carrots and soy addums. When carrots are almost tender, add peas, green beans and potatoes.
  2. When potatoes are tender, you are ready to add the thickening. Mix cornstarch and cold water together and stir until smooth. Add cornstarch mixture slowly to the stew, stirring constantly, until desired thickness is reached.
  3. Pour stew into a 9 x 13 inch casserole dish that has been lined with unbaked pie crust. top with pie crust and flute or pinch pastry edges together. Bake immediately in a 350˚F degrees (175˚C degrees) oven for approximately one hour or until crust is golden and flaky. To use biscuits, place unbaked biscuits over the stew in the casserole dish, covering the entire surface. Bake at 400˚F degrees (205˚ C degrees) for 13 - 15 minutes, or until biscuits are golden.
Yield: 16 18 cup stew.
 
Fireside Stew over Biscuits

Pecan Cranberry Cookies

 
4 c. whole wheat pastry flour
1 tsp. salt
2 c. pecans, finely chopped
1 c. dried cranberries
1 c. pure maple syrup
1 c. vegetable oil
2 tsp. vanilla
powdered sugar as needed
 
  1. Mix first four ingredients together in a large mixing bowl. Whip the liquid ingredients together with a fork, then make a well in the center of the dry ingredients and pour the liquid ingredients. mix until dough holds together.
  2. Roll dough into one-inch galls and place onto cookie sheet. Bake at 350˚F degrees (175˚C degrees) for approximately 10 - 15 minutes or until golden. do not over-bake. remove from oven and roll each ball in powdered sugar, covering completely. place on platter or in a storage container. Serve warm or at room temperature
 
Yield: 60 one-inch balls

 
Pecan Cranberry cookies
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