Millet crackers




Yield: 85 Servings

Ingredients:

Instructions:

Millet is an excellent grain which is too often overlooked. It adds

both texture and a sweet flavor. These simple crackers are splendid

with a fresh fruit salad. 350~F. 20 to 25 minutes Preheat the oven to

350~F.



Stir together the millet, flours, and salt in a large bowl or in the

food processor. Cut in the shortening until the mixture resembles

coarse meal. Warm the milk in a small saucepan. Dissolve the honey in

the warm milk. Add this sweetened milk to the flour mixture and blend

to form a dough that will hold together in a cohesive ball. If

necessary, add a little more milk.



Divide the dough into 2 equal portions for rolling. On a floured

surface or pastry cloth, roll thin, maximum 1/8 inch. With a sharp

knife, cut the dough into 2-inch squares and place them on a lightly

greased or parchment-lined baking sheet. Prick each square 2 or 3

times with the tines of a fork.



Bake for 10 minutes. Turn over and continue baking another 10 to 15

minutes, or until medium brown. Cool on a rack. Yield: 75-85.



MMMMM



MMMMM----- Recipe via Meal-Master (tm) v8.05



Title: MILLET CROQUETTES

Categories: Vegetarian, Main dish

Yield: 6 Servings



MMMMM-----------------------TEMPURA BATTER----------------------------

1 c Whole wheat pastry flour

1/2 c Unbleached white flour

1/2 c Corn flour

1 tb Arrowroot flour

1/4 ts Sea salt

2 c Carbonated water



MMMMM-------------------------CROQUETTES------------------------------

1 c Millet; uncooked

1 3/4 c ;water

pn Salt

1/2 c Fresh parsley; finely

-chopped

1 c Carrots; finely grated

1 c Onions; diced

1 c Whole wheat pastry flour

Whole wheat bread crumbs

2 c Oil for deep frying (sesame,

-safflower or canola)



MMMMM--------------------SOY AND GINGER SAUCE-------------------------

1/2 c Soy sauce

1/2 c Plus 2 Tbs water

2 ts Kuzu powder

1 tb Fresh ginger root; grated



To make batter: Mix together flours and salt.



Gently stir in carbonated water and refrigerate until ready to use.



To make croquettes: Washmillet in cold water and drain.



Bring water and salt to a boil. Stir in millet, cover and return to a

boil.



Lower heat and simmer for 25 minutes or until wate is absorbed,

stirring occasionally.



Remove from heat and let cool.



Mix in parsley, carrots, onions and pastry flour.



Form golf-ball size croquettes, flattening the ends a little.



Coat each croquette with cold batter and roll in bread crumbs.



Heat and 2 1/2 inches of oil in a heavy skillet.



Fry 5 or 6 croquettes at a time for approximately 3 to 5 minutes on

each side or until golden.



Drain well and keep hot.



To make sauce:



Bring soy sauce and 1/2 cup water to a boil.



Dissolve kuzu powder in 2 tablespoons water.



Stir kuzu into soy sauce mixture and return to a boil.



Lower heat andsimmer for 5 minutes, stirring constantly.



Squeeze juice from ginger root and stir into sauce.



Pour hot sauce over croquettes.



Per serving: 371 cal; 11 g prot; 231 mg sod; 64 g carb; 11 g fat; 0

mg chol; 70 mg calcium



From DEEANNE's recipe files



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MMMMM----- Recipe via Meal-Master (tm) v8.05



Title: MILLET LOAF

Categories: Vegetarian, Main dish, Breads, Appetizers

Yield: 8 Servings



1 1/2 c Millet

3 3/4 c Water

2 ts Sea salt

1 1/2 c Peeled, finely diced carrots

1 c Finely diced celery

1 c Finely diced onions

1 Garlic clove; minced

2 tb Sesame oil

1 1/2 ts Dill weed

1 ts Dried thyme

1 c Pistachio nuts (optional)

-OR- roasted sunflower seeds

3 tb Unbleached flour

3 tb Gluten flour



You can serve this versatile loaf for lunch or as an appetizer. Place

slices on a bed of Bibb lettuce with vegetable garnishes and a light,

creamy salad dressing.

************************************************** *********



Rinse the millet and put it in a medium saucepan with the water and

1/2 teaspoon sea salt. Cook the millet, covered, over medium heat

for about 30 minutes or until soft; the millet should absorb all of

the water. (If the grains are too moist, the loaf will not bind

properly.)



Saute the carrots, celery, onions, and garlic in oil for 6 minutes, or

until the onions are translucent. Add the seasonings, including the

remaining 1 1/2 teaspoons of salt. Mix the cooked millet and the

vegetables together, along with the nuts or seeds, if you wish. Mix

the two flours together and add them to the millet mixture, blending

it well so the loaf will hold together.



Lightly oil and flour a large loaf pan. Press the millet mixture

into the pan and bake in a preheated oven at 400 degrees F for about

one hour. (If the millet mixture is warm when you put it in the pan,

reduce the baking time to about 45 minutes.) Allow the loaf to cool

for 10 minutes, then carefully remove it from the pan. To avoid

breaking the loaf, you may wish to slice it while it is still in the

pan.



Source: Friendly Foods - by Brother Ron Pickarski, O.F.M. ISBN:

0-89815-377-8 Typed for you by Karen Mintzias



MMMMM



MMMMM----- Recipe via Meal-Master (tm) v8.05



Title: MILLET LOAF (PICKARSKI)

Categories: Vegetarian, Main dish, Grains

Yield: 8 Servings



1 1/2 c Millet

3 3/4 c Water

2 ts Sea salt

1 1/2 c Peeled, finely diced carrots

1 c Finely diced celery

1 c Finely diced onions

1 Garlic clove; minced

2 tb Sesame oil

1 1/2 ts Dill weed

1 ts Dried thyme

1 c Pistachio nuts (optional)

-OR- roasted sunflower seeds

3 tb Unbleached flour

3 tb Gluten flour



You can serve this versatile loaf for lunch or as an appetizer. Place

slices on a bed of Bibb lettuce with vegetable garnishes and a light,

creamy salad dressing.

**************************************************** *******



Rinse the millet and put it in a medium saucepan with the water and

1/2 teaspoon sea salt. Cook the millet, covered, over medium heat

for about 30 minutes or until soft; the millet should absorb all of

the water. (If the grains are too moist, the loaf will not bind

properly.)



Saute the carrots, celery, onions, and garlic in oil for 6 minutes, or

until the onions are translucent. Add the seasonings, including the

remaining 1 1/2 teaspoons of salt. Mix the cooked millet and the

vegetables together, along with the nuts or seeds, if you wish. Mix

the two flours together and add them to the millet mixture, blending

it well so the loaf will hold together.



Lightly oil and flour a large loaf pan. Press the millet mixture

into the pan and bake in a preheated oven at 400 degrees F for about

one hour. (If the millet mixture is warm when you put it in the pan,

reduce the baking time to about 45 minutes.) Allow the loaf to cool

for 10 minutes, then carefully remove it from the pan. To avoid

breaking the loaf, you may wish to slice it while it is still in the

pan.



Source: Friendly Foods - by Brother Ron Pickarski, O.F.M. ISBN:

0-89815-377-8 Typed for you by Karen Mintzias



MMMMM



MMMMM----- Recipe via Meal-Master (tm) v8.05



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







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