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Cooking by the book.


Marcella Lynch San Francisco has a fresh approach to cooking that keeps her kitchen filled not only with delicious food, but also with students who come to see just how she does it. How, for example, can she make a batch of delicious, whole-grain home-made bread from scratch in just two hours? Her secret is in her approach. She has organized her kitchen into work stations for storage, preparation and cooking, with all necessary implements nearby. When it comes to making bread, an electric milling machine and a mixer are essential, she says. Marcella mills her own grain and stores it in tins in her cupboard. It takes just seconds, and it makes the bread as fresh as possible. She shortens the long process of building up the dough by using a dough mixer. Bread kneaded by machine eliminates hand kneading and rising in bulk. The dough need rise only in the pans because the machine develops the elasticity of the gluten. Manual preparation, on the other hand, would require 10 to 15 minutes of constant kneading and many minutes rising time.

Marcella puts her magic touch not just to bread but to all her recipes. As a Seventh-day Adventist, she has been a lifelong vegetarian and cooks, one might say, by the book, using dietary guidelines members of that church have followed for more than 100 years. Scientific studies have shown that Seventh-day Adventists, as a group, have a lower incidence of cancer, heart disease and other degenerative illnesses than the general public, which may be due to the high-fiber, low-fat content of their diet (see Post, March '84).

"I try to furnish a good quality and quantity of protein in dishes that are tasty, attractive and healthful,' she says. Marcella uses foods low in cholesterol and saturated fat and free of vinegar, raw eggs, soda, baking powder and what she considers to be irritating spices. She also goes easy on the sugar.

Such a diet may sound restrictive to most Americans, but a sample of her creations that follow may convince you that a more natural approach to cooking and eating can be delicious and satisfying as well as healthful.

Marcella's Basic Magic Mixer Bread

(Makes 4 loaves)

10 cups hard, red winter wheat (or 16 cups freshly ground wholewheat flour)

5 1/2 cups very warm (115| F.) water (Try 1/2 water and 1/2 buttermilk for light rolls and bread.)

1/3 cup vegetable oil

1/3 cup honey, molasses or dates blended smooth with water

2 scant tablespoons salt or salt substitute

1 100-mg. vitamin-C tablet, crushed

1 tablespoon soy lecithin (increases volume, gives fine-grained texture)

1/3 to 1/2 cup gluten flour (gives elastic, noncrumbly texture)

3 tablespoons active dry yeast

Mill the 10 cups of wheat on the fine setting in a flour mill. This will yield 16 cups flour. For variety, use 2 cups other freshly milled flours in the recipe --soy, barley, oats, millet, buck-wheat, etc.--to replace 2 cups of the wheat flour. Measure into mixer bowl equipped with a dough hook: water, oil, honey, salt or salt substitute, vitamin C, lecithin and gluten flour. Add 9 cups of the freshly milled flour to ingredients in mixer bowl. Mix just enough to blend in all flour to smooth consistency. Add the 3 tablespoons dry yeast and mix again just enough to blend. Add 3 more cups of flour; mix to absorb all of flour. From here on, continue to add flour gradually (1/4 to 1/2 cup at a time) until dough forms a ball and begins to clean sides of bowl. You may add 1 to 3 cups to achieve this consistency. Let dough knead on low speed for 10 minutes. To provide a warm place for the dough to rise, preheat oven to 150|F. for 2-3 minutes. Turn off. Prepare pans by wiping them with an oil/ liquid-lecithin mixture (2 parts oil to 1 part liquid lecithin) or spray with Mazola No Stick corn-oil cooking spray. Transfer dough to lightly floured or oiled board and form into 4 loaves (for pans measuring 8 1/2 x 2 1/2) or fill pans 2/3 full of dough. Sprinkle tops with sesame seeds (optional) after wetting tops lightly with water, and cover loaves with dry towel. Place in warmed oven to rise. Allow bread to rise about 30 minutes, until doubled in size (just rounding over tops of pans). When you poke bread with fingertip, a slight indentation should remain; this indicates readiness. When the dough has risen, turn oven to 350|F. without removing the bread from oven and bake for 45 minutes. Remove bread from oven, turn out of pans immediately and cool on cooling rack. Variations: This dough is excellent for dinner rolls, sweet rolls, pizza dough, pocket bread, bagels or burger buns. Hint: Home-baked bread is more digestible if eaten after 24-48 hours.

Savory Pecan Loaf

(Serves 8)

1 cup Nutri-Grain Flakes or wholewheat bread crumbs

2 cups pecans, chopped

2/3 cup brown rice, cooked

1 medium onion, diced

1 1/2 cups milk

1/2 cup soy or garbanzo flour, or 3 eggs, beaten, or 2 egg whites and 1 whole egg

1 teaspoon sage

3 tablespoons vegetable oil

2 tablespoons parsley, chopped

2 tablespoons soy sauce

1/2 teaspoon salt

1/8 teaspoon each thyme and sweet basil

Combine all ingredients; mix well. Prepare casserole dish or loaf pan to receive the ingredients as follows: Spray bottom and sides of pan well with Mazola No Stick corn-oil cooking spray, then lay piece of aluminum foil cut to size of just the bottom of the pan in the dish or loaf pan and spray this again. (This is important so that it will unmold beautifully.) Pour ingredients into casserole dish or loaf pan and bake in (350 | F.) oven for 1 hour. Let set 10 minutes before unmolding onto platter. Garnish with sprigs of parsley and slices of pineapple topped with whole, canned apricots or peach halves. Serve with a mushroom sauce or other favorite gravy.

Rice-and-Nut Casserole

(Serves 6-8)

2 cups brown rice, cooked

2 cups walnuts or pecans, chopped

1/4 cup green peppers, chopped

1 small onion, chopped, or 2 tablespoons dry onion, minced

1/2 cup celery, chopped

1 cup dry, seasoned whole-wheat bread crumbs

1 tablespoon Vegex (or 3 bouillon cubes dissolved in a little water, or Kitchen Bouquet , or other seasoning powders)

2 tablespoons soy sauce

2 tablespoons vegetable oil

2 tablespoons whole-wheat flour

3/4 to 1 1/2 cups milk (as needed to give desired consistency)

Mix all ingredients well. Place in oiled casserole baking dish or individual molds (or spray with Mazola No Stick corn-oil cooking spray). Bake at 350 | F. one hour. Unmold immediately. Garnish with carrot curls, parsley, tomato wedges, etc.

Almond Vegetables Mandarin

(Serves 4-6)

1 cup carrots, thinly sliced

1 cup green beans, cut about 1 inch

2 tablespoons vegetable oil

1 cup cauliflower, thinly sliced

1/2 cup green onions, sliced

1 cup water

2 teaspoons chicken-style seasoning

2 tablespoons cornstarch or arrowroot powder

Pinch of garlic powder

1/2 cup whole almonds, unblanched

Cook and stir carrots and beans with oil in skillet over medium-high heat 2 minutes. Add cauliflower and onion; cook 1 minute longer. Add mixture of water, chicken seasoning, cornstarch (or arrowroot powder) and garlic. Cook and stir until thickened. Vegetables should be crisp-tender. If they need further cooking, reduce heat, cover and steam to desired doneness (watch carefully--you want these crisp-tender). Add almonds. Recipe may be doubled only. Do not make larger quantity at one time. Serve in an attractive dish.

Zesty Tomato Relish

2 large tomatoes, chopped

5 dates, minced

1 small onion, minced

1 tablespoon fresh lemon juice

1/2 teaspoon salt or salt substitute

1/2 teaspoon celery seed

1/2 teaspoon sweet basil

Simmer tomatoes, dates and onion together for 15 minutes. Add remaining ingredients; simmer another 15 minutes. Serve with main dishes or as a relish for sandwiches.

Pot O'Lentils

(Serves 6)

2 cups lentils, uncooked

1 onion, chopped

1 carrot, chopped

1/2 cup celery, chopped

1/4 cup green pepper, chopped

1 can tomato soup or paste

1 tablespoon molasses

1/2 teaspoon organo

1/2 teaspoon vegetable-oil margarine

1/2 teaspoon Bakon Yeast

1 teaspoon salt or salt substitute

1 teaspoon cumin

Cook lentils, onion, carrot, celery and green pepper together in 4 cups water. Add a little more water as needed. Add other ingredients and simmer. Note: A good and filling pot for supper. Served with whole-grain bread, muffins or corn bread and a salad, it makes a complete meal.

Marinated Cauliflower Salad

(Serves 4 to 6)

1 large head cauliflower, sliced

1 can (5 1/2-6 oz.), pitted ripe olives, drained and sliced

1 medium green pepper, chopped

1/3 cup salad oil

2/3 cup lemon juice

1/2 teaspoon salt or salt substitute

1/2 teaspoon oregano

1/2 teaspoon basil

1/2 teaspoon garlic salt

Mix ingredients together; place in refrigerator to marinate several hours before serving. (May be made the day before.) Before serving, line salad bowl with Boston lettuce leaves or arrange lettuce on individual salad plates. Toss salad ingredients together and spoon salad onto lettuce leaves.

South-of-the-Border Bananza

(Serves 8-10)

6 ripe bananas, sliced

1 cup roasted, unsalted peanuts

1 1/2 cups shredded coconut

1 cup orange juice (fresh-squeezed makes it extra special)

1 cup plain yogurt

3 tablespoons date sugar (optional)

Combine all ingredients except date sugar. Chill for one hour before serving. Sprinkle the date sugar over the top. (Date sugar is dried dates that have been ground up.)

No-Sugar Apple Pie

3 tablespoons arrowrool powder, cornstarch or minute tapioca

1 teaspoon cinnamon substitute (2 parts coriander, 1 part cardimon--grind together)

Pinch of salt

1 can (12 oz.) frozen, unsweetened apple juice, undiluted

6 cups sweet eating apples, such as Golden Delicious, peeled and sliced

Mix the 3 tablespoons arrowroot powder, cinnamon substitute and salt or salt substitute with 1/4 of the apple juice and set aside. Simmer sliced apples and remainder of apple juice together in large saucepan until apples begin to look transparent.

Add arrowroot mixture and stir briefly until thickened and clear. Pour into unbaked whole-wheat pie crust. Top with crumb topping (below) or second crust. Bake at 350 | F. for 45 minutes or until done.

Easy Whole-Wheat Pie Crust

1 1/4 cups fine whole-wheat flour (whole-wheat pastry flour is best; or for a superior flaky quality, use 1 cup barley flour plus 1/2 cup whole-wheat pastry flour)

1/2 teaspoon salt or salt substitute

1/3 cup vegetable oil

4 tablespoons very cold water

In mixing bowl combine the flour and salt or salt substitute. Combine the oil and water and add all at once to the flour mixture. Stir briefly until mixed and then gather together into a ball. Roll out between two sheets of waxed paper with rolling pin (or pat out by hand directly in pie plate). Remove top piece of waxed paper. Lift pie crust and bottom waxed paper together and invert over pie plate. Peel off waxed paper. Fit the pie crust down into the pie plate and trim edges.

For recipes calling for prebaked pie crust, bake crust in oven (425 | F.) for 10 minutes and prick well before placing in the oven.

Crumb Topping

1/3 cup rolled oats

1/4 cup date sugar or brown sugar

2 tablespoons chopped nuts

1/3 cup whole-wheat flour

2 tablespoons wheat germ

1/8 teaspoon salt or salt substitute

2-3 tablespoons orange juice (or any other fruit juice)

Combine all dry ingredients. Mix in orange juice until all is moistened. Sprinkle over any fruit pie.

Cashew French Toast

(Makes 6 slices)

3/4 cup water

1/2 cup raw cashews

2 dates, pitted

Pinch of salt

Liquefy ingredients together and dip slices of whole-grain bread quickly in and quickly out of this mixture. Let extra drip off. Brown in small amount of oil, or bake in quick oven. No oil required on silverstone surface. Turn and brown on other side.

Photo: The ideal kitchen is "having everything at your fingertips'; that includes a milling machine and a mixer for making quick and easy homemade bread from scratch.

Photo: Savory Pecan Loaf lives up to its name. A delicious main dish packed with protein and fiber, it can be served as a festive centerpiece for Easter or other holidays.

Photo: Marcella's cupboard is never bare. She conserves money and freshness by storing bulk grains and processing them herself.
COPYRIGHT 1985 Saturday Evening Post Society
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1985 Gale, Cengage Learning. All rights reserved.

Article Details
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Title Annotation:includes recipes; natural foods
Author:Hosier, Helen
Publication:Saturday Evening Post
Date:Mar 1, 1985
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