| BREADS | BREAKFASTS | DESSERTS |
| DRINKS | ENTREES | FRUITS |
| KITCHEN KORNER HOME | MISCELLANEOUS | SALADS |
| SOUPS | SPREADS & DRESSINGS | VEGETABLES |
| An Asterisk * by a Recipe Means it is Vegan | ||
 Click on picture to E-mail your recipes. |
Copyright 2003, 2004, 2005 | |
Serendipity Ranch Kitchen Korner |
| Choplets* From the Kitchen of Liz Culver |
|
4 c Nutritional Wheat Flour
1/2 c Whole Wheat Flour 1/2 c White Flour 2 T McKay Chicken Seasoning 1 T Garlic Powder |
3 T Nutritional Yeast 2 T Tapioca 3 1/4 c Water 1/4 c Soy Sauce, Mix with water |
|
In large mixing bowl mix all dry ingredients. Mix them well. Pour
water/soy sauce into dry ingredients all at once. Stir immediately. Keep
stirring until mixture is formed into a ball. Knead well. Cut ball of
dough in half. Knead and make each half into a roll about 12" long. Put
each roll into a plastic bag and seal well. Put rolls into freezer and
let stay at least overnight or each roll is frozen solid. Next day take the rolls out of freezer. Get a large kettle. Put in about 6 to 8 cups water, 2 envelopes dry soup mix, 1/2 c Soy Sauce, 1 t salt. You can make this broth most any flavor you like. Keep tasting the broth until it is to your taste. Bring broth to a boil. Cut rolls of gluten into slices about 1/4". Drop slices into boiling broth and let boil gently for 35 to 40 minutes. Cool. You can fry the slices right away or re-freeze. The cooked gluten will keep in the refrigerator for a week. It is best to re-freeze them if you do not want to use them right away. |
|
| BREADS | BREAKFASTS | DESSERTS |
| DRINKS | ENTREES | FRUITS |
| KITCHEN KORNER HOME | MISCELLANEOUS | SALADS |
| SOUPS | SPREADS & DRESSINGS | VEGETABLES |
| An Asterisk * by a Recipe Means it is Vegan | ||
Click on picture to E-mail your recipes. |
Copyright 2003, 2004, 2005 | |