On 20 Jul 2007 at 17:48, Cherylanne wrote:
> hi, i'm cherylanne. i am looking for a recipe for lentil
> brownies.lentil puree replaces some of the fat so they are a healthier
> brownie. i made them for my kids when they were little and they
> thought it was regular brownies. the recipe is about 15 years old but
> i can't remember where i got it. it's kind of sentimental so i hope
> you can help me. thanks, cherylanne newton
See below for three different ones.
4 large eggs 4
2 cups sugar 500 mL
1 cup salad oil 250 mL
2 tsps vanilla 10 mL
1 1/2 cups flour 375 mL
1/2 cup + 2 tbsp cocoa 155 mL
1 tsp salt 5 mL
1 cup chocolate chips 250 mL
1/2 cup pureed lentils 125 mL
1 cup mini marshmallows 250 mL
* Preheat oven to 350° F (180°C).
* Beat the eggs and sugar. Add in the oil and vanilla. Sift the dry
ingredients and add to the sugar and egg mixture. Stir in the chocolate
chips, cooked lentils, and marshmallows. Bake in a 9 x 13 inch pan for
1/2 c butter or margarine
1/2 c pureed lentils *
3/4 c cocoa
2 c sugar
3/4 tsp. salt
1 tsp vanilla
1 c flour
1 c choc chips
1 c walnuts (optional)
Melt butter, mix in lentils, cocoa, sugar and salt.
Add eggs, 1 at a time. Mix in vanilla, flour, choc. Chips and walnuts.
Baked in a greased 9x13 inch pan at 350 degrees for 22 min. or until
a toothpick inserted in the center comes out clean.
These brownies have 1/2 as much butter as other recipes and stay scrumptiously
soft for days.
*Boil 1/2 c lentils in 1/2 c of water for 45 min or until soft. Puree the cooked
lentils in a food processor or blender.
3/4 cup butter
1 cup sugar
2 tsp vanilla
1 cup green lentils cooked until soft and roughly pureed
1 cup pl. flour
2 tbsp cocoa
1/2 tsp baking powder
1/2 tsp salt
1 cup pecans chopped
Blend butter, sugar and vanilla.Add eggs and lentil puree, mix well.
In a separate bowl combine flour, cocoa, baking powder and salt .Gradually
blend into egg mixture. Lastly add the pecans.
Put into a lined and greased 8 " square pan and bake in a 180 degree
oven 30 -35 mins until cooked
On 21 Jul 2007 at 10:47, Joyce wrote:
> My Grandmother made a dish using cooked tomatoes and bread during
> WWII. I do not know what other ingredients she used. She has long
> since died, and my dad wants the recipe. I have made tomato
> dumplings, and just putting bread in cooked tomatoes, but he says it
> isn't the same. Can you help?
The only thing that I know of that it might be is "tomato gravy".
This dish was popular in the South during the Depression when meat
was expensive and during WWII when meat was rationed. It's still a
popular quick lunch or breakfast in the South. Tomato gravy is served
over bread, toast, or biscuits. See below for a recipe.
3 tbsp. bacon drippings
1 tbsp. flour
1 can tomatoes (15 oz.)
1 tsp. sugar
Add flour to bacon drippings and cook over low heat until mixed good;
add tomatoes and sugar, continue cooking until slightly thick. Serve
over hot buttered biscuits or toast for breakfast.
I have an old recipe for Tomato Gravy with Dumplings.
Timm in Oregon
Tomato Gravy with Dumplings
For the Tomato Gravy:
5 large tomatoes, peeled and seeded
1 medium onion, chopped
1/2 cup vinegar
1/2 cup sugar
2 teaspoon salt
1 teaspoon ginger
5 whole allspice berries
1 bay leaf
1-1/2 quarts broth or water
For the thickener:
3 tablespoons flour
2 tablespoons fat
For the Dumplings:
1 large egg, lightly beaten
Milk as needed
Herbs of choice, chopped
1 cup cake flour, sifted
2 tsp. baking powder
1/2 tsp. salt
For the Tomato Gravy: Combine all of the ingredients and simmer for
1/2 hour. To thicken, brown 3 tablespoons flour in 2 tablespoons fat
and stir into the tomatoes and cook for 15 minutes.
For the Dumplings: Break 1 egg into a measuring cup and add the milk
to make 1/2 cup. You may add parsley or 1 tablespoon chopped fresh herbs.
Combine the flour, baking powder and salt. Add liquid ingredients to dry
the ingredients; beating well. Drop by large spoonfuls into the hot tomato
gravy. Cover and simmer for 5 minutes. Turn the dumplings and simmer 5 more
minutes. Serve hot over leftover meat.
I remember you from back in the stone age of online life, from a BBS in Tupelo. What a good detective you are!
As I read Joyce's request for a tomato dish her father remembered her grandmother making, it reminded me of reading
about Scalloped Tomatoes. Here are two recipes for them, as well as the urls where I found them.
3 slices of toast
1 (28 ounce) can of tomatoes
1 tablespoon brown sugar
1/4 teaspoon salt
1/16 teaspoon pepper
1 tablespoon dry onion
2 tablespoons margarine
First toast your bread. I use the heels from a couple of loaves, plus any leftover bread I may have on hand.
You can toast the bread in the oven instead of the toaster if you like.
Lay the bread out on a cookie sheet and bake at 400° for about 10 minutes. This is a good way to do it if the
kids have mangled the bread and it won’t fit in the toaster. After you toast the bread, cut it into small cubes.
Oil a 3-quart casserole dish or a 9 by 13- inch rectangular baking pan. In the casserole or baking dish, combine
all of the ingredients except the margarine. Sort of stir and scoop the bread and tomatoes together with the seasonings
until it is well mixed.
Now cut the margarine into pieces and dot it on top of the tomatoes and bread. Cover the dish with aluminum foil and
bake it at 350° for about 30 minutes. Remove the tin foil for the last few minutes of baking if desired.
To Use Fresh Tomatoes: Cut up about 3-1/2 cups of fresh tomatoes, don’t bother to peel them. Proceed exactly as directed
above, except cook the dish for 45 minutes. Scalloped Tomatoes tastes very good prepared with fresh tomatoes, so keep it
in mind when the garden is exploding in the summer.
1 large (28 ounces) can tomatoes, cut up
1/4 cup chopped onion
1/4 cup butter
1-1/4 cups fine dry bread crumbs
1/2 cup brown sugar
1 teaspoon salt
1/8 teaspoon pepper
Saute the onion in butter. Add the bread crumbs and brown sugar. Cook the mixture slowly until hot and well blended.
Add the tomatoes and seasonings.
Place the tomato mixture in a shallow buttered baking dish.
Bake 45 minutes at 350°.
Serves 6 to 8.
I hope that one of these might be what she's seeking.
On 23 Jul 2007 at 16:14, phyllis wrote:
> Wyatt's Cafeteria in Pasadena, Texas, served an eggplant casserole that
> was fabulous. Wyatt's is out of business and I've searched the
> internet and cannot find a recipe that sounds like the one I ate. It
> had no tomatoes, tomatoe sause, meat or seafood in it. It was topped
> with cheddar cheese. I have tried recreating it but I cannot do it.
> I don't particularly like eggplant but I really love this casserole.
> I would be eternally grateful if you could get the recipe for me.
Wyatt's Baked Eggplant Casserole
1 lb eggplants, peeled
1/2 lb dried breadcrumbs
1/2 cup evaporated milk
1/4 cup whole milk
1/4 cup melted butter
1/4 cup finely chopped onions
1/4 cup finely chopped green peppers (I prefer red pepper)
1/4 cup finely chopped celery
1 medium egg, slightly beaten
1 tablespoon finely chopped pimiento
2 teaspoons salt (to taste)
1/2 teaspoon pepper (to taste)
1/4 teaspoon sage (to taste)
1 1/2 cups grated cheddar cheese
Cut peeled eggplant into 1-inch cubes and soak in salt water in
refrigerator overnight or a few hours in order to draw out impurities.
Some say the secret to this good dish is the soaking of the eggplant,
Drain eggplant and place in saucepan. Cover with water and simmer
until tender. Drain well and set aside.
In a small bowl, soak bread crumbs in milk.
Saute onion, green or red pepper and celery in melted butter until tender.
Add bread crumbs in milk and mix well.
Add slightly beaten eggs, pimiento and seasonings and blend well.
Place mixture in greased baking dish and bake at 350°F for 45 minutes.
Top with grated cheese and return to oven until cheese melts.
More Wyatt's Recipes
On 23 Jul 2007 at 18:10, Jane wrote:
> Dear Uncle Phaedrus,
> I am sorry; I think you have a recipe called Sombreros, but I wasn't
> able to find it.
> I am looking for a cookie recipe called Sombreros that was in a
> children's cookbook from the 1950's-early 1960's. It was basically a
> flat cookie, perhaps a brown sugar recipe, perhaps drop or slice and
> bake. On each cookie you put a large marshmallow, and stuck the
> cookies underneath the broiler just long enough for the marshmallows
> to get light brown. I learned from experience that if you have them
> under too long, the marshmallows will flatten against the cookies.
> If you are able to locate or have located this cookie, I would love to
> hear about it. Thank you very much.
No, I don't have a recipe like that. I have a recipe for "Texas sombreros",
but that's a savory dish with ground beef.
I did a thorough search of the Internet and of all my resources for your
sombreros with marshmallows. I found sombrero cookies with gumdrops,
but none with marshmallows.
There a several requests posted for your marshmallow sombreros on message
boards around the Internet, with no replies.
Jane, all this indicates that the recipe that you seek is not on the Internet,
and that no one that has read any of those requests has ever heard of it.
Your best bet is to try to remember the name of that cookbook or the author
and then locate a copy of the cookbook.
I have a couple of Sombrero Cookie recipes
Timm in Oregon
1/4 cup butter
1/2 cup brown sugar
1/2 cup white sugar
1/2 teaspoon vanilla
1/2 teaspoon salt
1 large egg
1 cup flour
1/2 cup oats
Put 1/4 cup of butter into bowl, beat until smooth; then slowly add the
brown sugar and white sugar, beating until fluffy. Beat in the vanilla
and salt and egg. Add the flour and oats. Drop on greased cookie sheet.
Bake 8 minutes at 375F degrees; remove from the oven and place one
marshmallow on each, then bake 3 more minutes.
Sombrero Cookies for Cinco de Mayo
1 sugar cookie
Frost the edge of a sugar cookie with white icing and roll it in colored
nonpareils. Next, coat the bottom and the lower edge of a small white
gumdrop with frosting. Roll the edge of the gumdrop in the nonpareils,
then set the gumdrop in the center of the cookie.