HAPPY NEW YEAR

[Guest guest]

Good to here from you. We were wondering what happened to you. You have made

good contibutions to the club (not to mention starting it). Hope to here more

from you.<br><br>Doug

[Guest guest]

 

 

 

HAPPY NEW YEAR.

 

Best wishes from Peter & Jo

 

 

---Outgoing mail is certified Virus Free.Checked by AVG anti-virus system (http://www.grisoft.com).Version: 6.0.306 / Virus Database: 166 - Release 04/12/01

[Guest guest]

Hello to you Jeanne and all the other members,

 

Thanks for your warm welcome. I'm really looking forward to taking part in the

group and exchanging recipe ideas etc.

 

I have an extensive database (references to 30,000+ recipes) so I can possibly

help members looking for recipes. The recipes themselves are not on the

database, just references to where I can locate them in my collection of recipe

books (over 150) and cuttings (almost 5000). About 4/5 of the recipes are in

English but some of the older ones are in Imperial measurements (from when I

lived in Australia) and the newer ones are in metric (from the time Australia

'went metric' and also collected since I moved to Holland. The remaining 1/5 of

the recipes are in Dutch but I could translate them for anyone keen to have a

specific recipe. Obviously I would have to type the recipes out in the approved

format and I'm not too sure how to do that yet. I'll have to look more closely

at the site.

 

Jeanne, you mentioned having made gluten steaks. I find the whole idea of

gluten steaks (or gluten anything for that matter) daunting as there are so many

different terms for different types of flour. The names vary considerably

between Australia, Holland, UK and North America, I would absolutely love to

try making gluten steaks at home but I am totally confused about what sort of

flour to buy. As a rule the Dutch don't tend to do as much baking as in

Australia, UK, USA etc so my available range in the supermarket is restricted to

plain (all-purpose) and self raising. To get specialty lines involves a lengthy

trip to either a health food shop or a mill (yes, they really do have windmills

here which still grind flour). The problem is I do not know precisely what to

ask for. I have checked my Dutch dictionary and also an extensive Dutch

'Ingredients' book and can find no reference to gluten flour. In Australia I

know it was available with just the name 'gluten flour' but it is clearly known

by other names in other countries. On a recent trip to UK I asked at a health

food shop for gluten flour and they didn't know it by that name or even what the

equivalent was. If anybody can help me out with possible alternative names for

suitable flour I would be extremely pleased.

 

Cheers for now,

 

Happy New Year to you all,

 

Regards, Marie

-----Oorspronkelijk bericht-----

Van: Jeanne C. Reiswig <r5c2j

Aan:

Datum: maandag 30 december 2002 4:39

Onderwerp: HAPPY NEW YEAR

 

 

Hi Marie, Welcome to the group here. I'm Jeanne, alias

JC who lives in B.C. Canada. . I do hope you enjoy

it here. I know I sure have since being in here.

 

Well I made gluten steaks for Christmas dinner and it

was pretty good. I had all the other trimmings to go

with it. Even my brother in-law who I actually thought

wouldn't even touch it with a 10 foot pole actually

ended up having two of them. No turkey this year.

LOLOL Sure made me feel good all over.

 

Pat, I'm a Yank married to a Canadian. It looks like

I'm here to stay in Canada. I have gotten quite use to

living here that when I go to the U.S. I feel out of

place sometimes. LOL And that is suppose to be my

home. Well I never did feel too at home in the States

even when we came home from India after being there

for 14 years of my life. I do have relatives in the

States. I can't imagine your little hounds tolerating

them little booties. They would probably have them

chewed up. I know my cat sure would. LOL The things

we try to go thru to make them more comfortable. I

hate cold feet cause then it feels like the rest of me

is freezing.

 

No much is happening around here. Just keeping warm.

Glad we have a nice warm place to bundle up in. Take

care everyone and may the Lord Richly bless each and

everyone of you and keep you all safe under His wings

of love. Happy New Year to you all. JC

 

=====

--FEATURED CHURCH SIGN:

 

May all your troubles be as short as your New Year's Day resolutions.

 

____________________

Post your free ad now! http://personals..ca

 

[Guest guest]

On Mon, 30 Dec 2002 15:47:24 +0100, Marie wrote:

 

 

>Jeanne, you mentioned having made gluten steaks. I find the whole idea of

gluten steaks (or gluten anything for that matter) daunting as there are so many

different terms for different types of flour. The names vary considerably

between Australia, Holland, UK and North America, I would absolutely love to

try making gluten steaks at home but I am totally confused about what sort of

flour to buy. As a rule the Dutch don't tend to do as much baking as in

Australia, UK, USA etc so my available range in the supermarket is restricted to

plain (all-purpose) and self raising. To get specialty lines involves a lengthy

trip to either a health food shop or a mill (yes, they really do have windmills

here which still grind flour). The problem is I do not know precisely what to

ask for. I have checked my Dutch dictionary and also an extensive Dutch

'Ingredients' book and can find no reference to gluten flour. In Australia I

know it was available with just the name 'gluten flour' b!

ut it is

>clearly known by other names in other countries. On a recent trip to UK I

asked at a health food shop for gluten flour and they didn't know it by that

name or even what the equivalent was. If anybody can help me out with possible

alternative names for suitable flour I would be extremely pleased.

 

I can understand your confusion as 'gluten' is used for two

completely separate things in the USA (and, presumably, the

UK).

 

1. One is a powder, I suppose it's an extract (poor choice

of words) from flour. This gluten is put into loaves of

whole-grain bread to make them rise higher, be lighter. I

use it in my wholewheat bread: I use two tablespoons per

loaf of bread. This is also sometimes called 'vital wheat

gluten'.

 

2. The other gluten, also called 'seitan', is a

meat-substitute. This can take the form of cutlets, steaks,

etc. This gluten is made from flour.

 

Here's an article about making seitan:

 

http://www.vrg.org/recipes/vjseitan.htm

 

This article states that she's had the best results using

'high gluten flour or vital wheat gluten'. Well, using

'vital wheat gluten' would be a very expensive way to make a

meat substitute. I'd not consider using it on the basis of

the expense.

 

'High gluten flour' is also called 'bread flour'. Any flour

that makes successful yeast bread should work OK to make

seitan.

 

Here's another article on making gluten:

 

http://home.teleport.com/~noelvn/vegan/gluten_seitan.html

 

This one states " The traditional method calls for ordinary

high-gluten flour, the kind of flour that one uses to make

bread. It can be whole-wheat flour ,unbleached bread flour,

or a blend of the two, but it should definitely be clearly

labeled as either bread flour or hard wheat flour (e.g hard

red winter wheat, hard red spring wheat, etc). "

 

So I think you'd be looking for bread flour, or hard wheat

flour.

 

Pat

--

Pat Meadows

 

CLICK DAILY TO FEED THE HUNGRY

United States: http://www.stopthehunger.com/

International: http://www.thehungersite.com/

[Guest guest]

Hi Jeanne - it's Pat from London, Ontario, here ;=)

 

Thanks - it's great to be back in Canada after so long. We were living

abroad (as in Out of Canuck Territory) for some 33 years - weird! Mind you,

it's a whole 'n'other country we have returned to :=) of course - but we

knew that.

 

Your gluten steaks intriuge me - and my husband is besotted with the idea

(and anyone who can make them - tell me mooooooore, please ! ;=) ) I have

read about making gluten, but panicked at the thought. Maybe I could try

again ;=) What an achievement for you to have sucked in the meateating BIL

- good for you!!! Another country won from perdition or whatever - only

joking ;=)

 

Where are you in BC? (I ask because we have family out thataway.) We nearly

moved there from Australia three and a half years ago, but for some reason

decided to come here - which of course is working out fine but we sometimes

do wonder about these winters. (Yes, yes, better than the rest of Canada,

but . . .) Never ever move to the semi-tropics - it ruins you for climate

for life, even though you despair at the heat and find it more unsupportable

than the cold is in North America ;=) (Okay, all you suthernnners - relax -

I'm just enjoying a good Aussie-style whinge ;=) ) We spent four and a half

yers in Massachusetts and Penn. before we moved downunder. And you?

 

Would sure like to hear about those gluten steaks. James (the dh of the

pair) also ;=)

 

Thanks for writing.

 

Best,

pat - london, ontario

 

" Jeanne C. Reiswig " wrote:

 

> Hi Marie, Welcome to the group here. I'm Jeanne, alias

> JC who lives in B.C. Canada. . I do hope you enjoy

> it here. I know I sure have since being in here.

>

> Well I made gluten steaks for Christmas dinner and it

> was pretty good. I had all the other trimmings to go

> with it. Even my brother in-law who I actually thought

> wouldn't even touch it with a 10 foot pole actually

> ended up having two of them. No turkey this year.

> LOLOL Sure made me feel good all over.

>

> Pat, I'm a Yank married to a Canadian. It looks like

> I'm here to stay in Canada. I have gotten quite use to

> living here that when I go to the U.S. I feel out of

> place sometimes. LOL And that is suppose to be my

> home. Well I never did feel too at home in the States

> even when we came home from India after being there

> for 14 years of my life. I do have relatives in the

> States. I can't imagine your little hounds tolerating

> them little booties. They would probably have them

> chewed up. I know my cat sure would. LOL The things

> we try to go thru to make them more comfortable. I

> hate cold feet cause then it feels like the rest of me

> is freezing.

>

> No much is happening around here. Just keeping warm.

> Glad we have a nice warm place to bundle up in. Take

> care everyone and may the Lord Richly bless each and

> everyone of you and keep you all safe under His wings

> of love. Happy New Year to you all. JC

>

> =====

> --FEATURED CHURCH SIGN:

>

> May all your troubles be as short as your New Year's Day resolutions.

>

> ____________________

> Post your free ad now! http://personals..ca

>

>

[Guest guest]

Hi Marie!

 

Good to hear from you again! Your generosity over your recipes and/or

links to them is overwhelming. I should feel guilty for asking, but I'm

not going to be ;=) What oh what do you have in the way of recipes for

*tempeh*? I have been working with Charmaine Solomon's and with Madhur

Jaffrey's books - that gives me something like four. Two Thai and a

couple of Indonesian or Indonesian-inflected recipes. Anything

innovative you can add to that? I just kinda thought that with tempeh

being more Indonesian than anything else and the Netherlands having

those links you might have some ideas????

 

Best,

 

Pat - London, Ontario

--

PAT - AND CASEY & MADE - AND MISHA THE CAT WHO LOVES BEAGLES

(In London, Ontario, Canada)

OUR EMAIL LIST: townhounds-

PERSONAL EMAIL: SANTBROWN

PERSONAL WEBPAGE: http://www.angelfire.com/art/pendragon/

----------

" I don't do pawprints. " -- Snoopy

----------

[Guest guest]

Hello Pat,

 

Thanks for your time and trouble to answer my question. I am positive that the

gluten I am looking for is the the one made from flour and not the powder. I

have quite a few recipes for making gluten and they all involve soaking flour

and other ingredients in water then cooking in a broth. Every recipe simply

lists amongst the ingredients so many cups/ounces/grams of gluten flour. I

can't believe that it isn't available here (although I have had a great deal of

trouble in the past trying to find what I always assumed were common basic

ingredients). It is simply a matter of knowing what to ask for so I am trying

to collect as many alternative names as possible in the hope that someone in a

health shop somewhere will know what I am talking about.

 

One thing you have certainly clarified for me - I had no idea that gluten and

seitan were the same thing. We keep learning every day don't we?

 

Thanks agian for all your effort,

 

Marie

-----Oorspronkelijk bericht-----

Van: Pat Meadows <pat

Aan:

Datum: maandag 30 december 2002 19:11

Onderwerp: Re: HAPPY NEW YEAR

 

 

On Mon, 30 Dec 2002 15:47:24 +0100, Marie wrote:

 

 

>Jeanne, you mentioned having made gluten steaks. I find the whole idea of

gluten steaks (or gluten anything for that matter) daunting as there are so many

different terms for different types of flour. The names vary considerably

between Australia, Holland, UK and North America, I would absolutely love to

try making gluten steaks at home but I am totally confused about what sort of

flour to buy. As a rule the Dutch don't tend to do as much baking as in

Australia, UK, USA etc so my available range in the supermarket is restricted to

plain (all-purpose) and self raising. To get specialty lines involves a lengthy

trip to either a health food shop or a mill (yes, they really do have windmills

here which still grind flour). The problem is I do not know precisely what to

ask for. I have checked my Dutch dictionary and also an extensive Dutch

'Ingredients' book and can find no reference to gluten flour. In Australia I

know it was available with j ust the name 'gluten flour' b!

ut it is

>clearly known by other names in other countries. On a recent trip to UK I

asked at a health food shop for gluten flour and they didn't know it by that

name or even what the equivalent was. If anybody can help me out with possible

alternative names for suitable flour I would be extremely pleased.

 

I can understand your confusion as 'gluten' is used for two

completely separate things in the USA (and, presumably, the

UK).

 

1. One is a powder, I suppose it's an extract (poor choice

of words) from flour. This gluten is put into loaves of

whole-grain bread to make them rise higher, be lighter. I

use it in my wholewheat bread: I use two tablespoons per

loaf of bread. This is also sometimes called 'vital wheat

gluten'.

 

2. The other gluten, also called 'seitan', is a

meat-substitute. This can take the form of cutlets, steaks,

etc. This gluten is made from flour.

 

Here's an article about making seitan:

 

http://www.vrg.org/recipes/vjseitan.htm

 

This article states that she's had the best results using

'high gluten flour or vital wheat gluten'. Well, using

'vital wheat gluten' would be a very expensive way to make a

meat substitute. I'd not consider using it on the basis of

the expense.

 

'High gluten flour' is also called 'bread flour'. Any flour

that makes successful yeast bread should work OK to make

seitan.

 

Here's another article on making gluten:

 

http://home.teleport.com/~noelvn/vegan/gluten_seitan.html

 

This one states " The traditional method calls for ordinary

high-gluten flour, the kind of flour that one uses to make

bread. It can be whole-wheat flour ,unbleached bread flour,

or a blend of the two, but it should definitely be clearly

labeled as either bread flour or hard wheat flour (e.g hard

red winter wheat, hard red spring wheat, etc). "

 

So I think you'd be looking for bread flour, or hard wheat

flour.

 

Pat

--

Pat Meadows

 

CLICK DAILY TO FEED THE HUNGRY

United States: http://www.stopthehunger.com/

International: http://www.thehungersite.com/

 

[Guest guest]

God's got wings? *jk* Thanks for warm New Year's blessing, JC. May

all

herein enjoy a Happy New Year rich with promise and full of peace.

 

~ P_T ~

 

A poem begins with a lump in the throat.

-Robert Frost, poet (1874-1963)

~~~~*~~~~*~~~~*~~~~*~~~~*~~~~~~~~~~~~~~~~~~~~~~>

 

, " Jeanne C. Reiswig " <

r5c2j> wrote:

 

Take care everyone and may the Lord Richly bless each and

> everyone of you and keep you all safe under His wings

> of love. Happy New Year to you all. JC

[Guest guest]

Hi Pat,

 

I'm going to try an experiment - I'll let you know how it goes. They sell here

packets of flour suitable for use in bread making machines so I'll get that and

try making gluten steaks. Your information is extremely useful and appears to

be the answer I've been looking for. To my mind no question could be much

simpler than 'what sort of flour do I use to make gluten steaks?' but the many

recipes I have looked at all just assume that the reader knows what is meant by

'gluten flour'.

 

Anyway, thanks again for your help.

 

Marie

 

 

 

 

 

 

 

 

-----Oorspronkelijk bericht-----

Van: Pat Meadows <pat

Aan:

Datum: maandag 30 december 2002 19:11

Onderwerp: Re: HAPPY NEW YEAR

 

 

On Mon, 30 Dec 2002 15:47:24 +0100, Marie wrote:

 

 

>Jeanne, you mentioned having made gluten steaks. I find the whole idea of

gluten steaks (or gluten anything for that matter) daunting as there are so many

different terms for different types of flour. The names vary considerably

between Australia, Holland, UK and North America, I would absolutely love to

try making gluten steaks at home but I am totally confused about what sort of

flour to buy. As a rule the Dutch don't tend to do as much baking as in

Australia, UK, USA etc so my available range in the supermarket is restricted to

plain (all-purpose) and self raising. To get specialty lines involves a lengthy

trip to either a health food shop or a mill (yes, they really do have windmills

here which still grind flour). The problem is I do not know precisely what to

ask for. I have checked my Dutch dictionary and also an extensive Dutch

'Ingredients' book and can find no reference to gluten flour. In Australia I

know it was available with j ust the name 'gluten flour' b!

ut it is

>clearly known by other names in other countries. On a recent trip to UK I

asked at a health food shop for gluten flour and they didn't know it by that

name or even what the equivalent was. If anybody can help me out with possible

alternative names for suitable flour I would be extremely pleased.

 

I can understand your confusion as 'gluten' is used for two

completely separate things in the USA (and, presumably, the

UK).

 

1. One is a powder, I suppose it's an extract (poor choice

of words) from flour. This gluten is put into loaves of

whole-grain bread to make them rise higher, be lighter. I

use it in my wholewheat bread: I use two tablespoons per

loaf of bread. This is also sometimes called 'vital wheat

gluten'.

 

2. The other gluten, also called 'seitan', is a

meat-substitute. This can take the form of cutlets, steaks,

etc. This gluten is made from flour.

 

Here's an article about making seitan:

 

http://www.vrg.org/recipes/vjseitan.htm

 

This article states that she's had the best results using

'high gluten flour or vital wheat gluten'. Well, using

'vital wheat gluten' would be a very expensive way to make a

meat substitute. I'd not consider using it on the basis of

the expense.

 

'High gluten flour' is also called 'bread flour'. Any flour

that makes successful yeast bread should work OK to make

seitan.

 

Here's another article on making gluten:

 

http://home.teleport.com/~noelvn/vegan/gluten_seitan.html

 

This one states " The traditional method calls for ordinary

high-gluten flour, the kind of flour that one uses to make

bread. It can be whole-wheat flour ,unbleached bread flour,

or a blend of the two, but it should definitely be clearly

labeled as either bread flour or hard wheat flour (e.g hard

red winter wheat, hard red spring wheat, etc). "

 

So I think you'd be looking for bread flour, or hard wheat

flour.

 

Pat

--

Pat Meadows

 

CLICK DAILY TO FEED THE HUNGRY

United States: http://www.stopthehunger.com/

International: http://www.thehungersite.com/

 

[Guest guest]

On Tue, 31 Dec 2002 06:20:07 +0100, you wrote:

 

>Hi Pat,

>

>I'm going to try an experiment - I'll let you know how it goes. They sell here

packets of flour suitable for use in bread making machines so I'll get that and

try making gluten steaks. Your information is extremely useful and appears to

be the answer I've been looking for. To my mind no question could be much

simpler than 'what sort of flour do I use to make gluten steaks?' but the many

recipes I have looked at all just assume that the reader knows what is meant by

'gluten flour'.

>

 

Let us know how it goes, please.

 

I've never actually tasted gluten or seitan - just read

about it. Someday I'll have to try making it myself, just

for the sake of tasting it.

 

In general, however, I find that my (non-vegetarian) husband

will eat any vegetarian meal that is based on 'real foods'

(beans, grains, etc.) but will NOT eat any 'meat

substitute'. So we don't often have meat substitutes.

 

Pat

--

Pat Meadows

 

CLICK DAILY TO FEED THE HUNGRY

United States: http://www.stopthehunger.com/

International: http://www.thehungersite.com/

[Guest guest]

To make seitan, you need vital wheat gluten. You can make it from whole wheat

flour, but it takes a HELL of a lot more work. Vital wheat gluten is the

protein part of wheat flour & is what goes into the " stretchiness " of bread and

making seitan.

 

Megan

 

 

 

[Guest guest]

Wow, raspberry fool? Sounds quite interesting; in general anything

with

raspberries is yummy. I can't wait to see the recipe.

 

Thanks for the warm New Year wishes. I hope your's is filled with

much love

and light as well. Namaste

 

~ P_T ~

 

What is art? Nature concentrated.

-Honore de Balzac, novelist (1799-1850)

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~>

 

, " Laura

<child_of_the_80s@h...>

" <child_of_the_80s@h...> wrote:

 

> I hope you all enjoyed last nights celebrations - i stayed in with

> my boyfriend and had some yummy veggie nibbles and my home made

> raspberry fool (i'll post the recipe soon).

>

> Happy new year to you all. I hope 2003 brings you much love and

> happiness!

>

> Laura x

[Guest guest]

Thanks Geraldine - Happy new year to you too.

 

Jo

 

 

---

Outgoing mail is certified Virus Free.

Checked by AVG anti-virus system (http://www.grisoft.com).

Version: 6.0.435 / Virus Database: 244 - Release 30/12/02

[Guest guest]

 

Thank you for best wishes,which we reciprocate.

Sandeep K.Jain

P.F.A.Ludhiana

 

On Fri, 31 Dec 2004 pranimithran welfareforanimal wrote :

>

>To

>all aapn members

>dear sir / madamwe wish you happy new year and success in all yuor efforts for

animal welfare

>

> yours sincerly,

>

> dr.v.vallaiappan,

> prani mithran (trust for animal welfare

> and protection)

>

>

> India Matrimony: Find your life partneronline.

>

>

[Guest guest]

Glad you made it to QUennas, and welcome back!

 

BEV

 

 

 

ashtarra [ashtarra]

Tuesday, January 04, 2005 10:54 PM

 

Happy New Year

 

 

 

 

Hello Family: I have been offline, really since Thanksgiving,

due to some technical difficulties my older computer experienced with

Earthlink. I am temporarily on until the kinks are all

worked out with my computer & Earthlink.

I wanted to send a hello, and let folks know I very much still feel

the spirit of " . " Many times during the last month, I found

myself wondering how folks were and what the conversation was on

. At the end of the year, I felt very, very greatful for the

changes in my life that were supported by connecting to .

Bev, I made it to Quennas in Norfolk, VA, a couple of times. I was

there for Christmas weekend. It definitely made my Christmas dinner

great!! I was not able to get on my e-mail then to get your e-mail

address, because I would have loved to have met you at Quennas...maybe

another time...anyway...I am interested in the potluck in

Petersburg...the 19th or the 26th will work best......thanks for your

inspiration...Blessings, Ashtarra

 

 

 

 

 

 

 

 

 

 

 

 

[Guest guest]

yup, there are fondue restaraunts here in DC too!

 

On Dec 28, 2005, at 11:42 AM, genny_y2k wrote:

> Hello and happy new year to you all. Are people doing Fondue

> dipping in

> your area. Renewed interest here in Colorado. New restaurants

> featuring

> Fondue Pots. Good idea for your New Years Eve/day party.

> Chocolate,cheesey,or salsa type dips are just too fun. Remember if you

> want to have cleaner air use bee's wax candles to keep your Fondue Pot

> contents hot. Check out local *used items stores* for recycled Fondue

> Pots. The ARC is my favorite store to buy quality *recycled*

> merchandise, and in doing so we help disabled people. Best

> wishes..Deanna

>

[Guest guest]

Hi Deanna

I had cheese fondue in Switzerland a few years ago and my friends

there were insistant that we should only eat it during the day as it

would be bad for the digestion to eat so much cheese in the

evening. We also had to drink black tea with it as cold drinks

would make the cheese coagulate. They take cheese fondue eating very

seriously there. Now chocolate fondue sounds very appealing... -

would you use fruit to dip in it?

Christie

 

> On Dec 28, 2005, at 11:42 AM, genny_y2k wrote:

> > Hello and happy new year to you all. Are people doing Fondue

> > dipping in

> > your area. Renewed interest here in Colorado. New restaurants

> > featuring

> > Fondue Pots. Good idea for your New Years Eve/day party.

> > Chocolate,cheesey,or salsa type dips are just too fun. Remember

if you

> > want to have cleaner air use bee's wax candles to keep your

Fondue Pot

> > contents hot. Check out local *used items stores* for recycled

Fondue

> > Pots. The ARC is my favorite store to buy quality *recycled*

> > merchandise, and in doing so we help disabled people. Best

> > wishes..Deanna

> >

>

[Guest guest]

Deanna mentioned fondue. We actually have this sometimes for dinner - a

vegan fondue with several variations. We can have it more often than

just holidays because it is less fatty than regular cheese and the fat

used (from tahini - ground sesame seeds) is a healthy fat. If I have

any leftover, I keep it in the refrigerator and use it as a dip with

crackers.

 

Swiss Fondue

from " Vegan Vittles " by Joan Stepaniak

makes 4 servings

 

Ingredients:

 

3 cups water

1/2 cup nutritional yeast flakes

1/3 cup quick-cooking rolled oats (not instant)

1/4 cup fresh lemon juice

3 Tbs cornstarch

2 - 3 Tbs tahini

4 tsp onion granules

1 tsp salt (or 2 Tbs light miso and 1/2 tsp salt)

1/2 tsp dry mustard

1/4 tsp garlic granules

pinch of ground nutmeg (optional)

pinch of ground white pepper (optional)

 

Put all ingredients in a blender and process until completely smooth.

 

Heat to a boil at medium-high heat in a 2-quart saucepan , stirring

constantly.

Lower heat to medium low and continue heating and stirring until thick

and smooth.

 

Put in heated chafing dish, or re-warm when mixture gets cold.

 

Per serving: 157 calories (for just the cheese sauce), 9 gm protein, 19

gm carbohydrate, 4 gm fat

 

You can dip bread chunk, or fresh fruit or veggies in this warm cheesy

sauce

 

Variations:

 

Smoky fondue - stir in 1/2 - 1 tsp liquid hickory smoke

 

Bacony fondue - stir in 1/2 - 1 cup vegetarian (texturized vegetable

protein) " bacon " bits

 

Classic fondue - reduce water to 1 1/2 cups and add 1 1/2 cuts

non-alcoholic white wine

 

Pub style fondue - replace water with 2 12-ounce bottles of

non-alcoholic dark beer

 

Cheddar fondue - reduce water to 2 3/4 cups and blend in 1/2 cup drained

pimiento pieces, 1/4 to 1/2 tsp liquid hickory smoke (optional), 1/4 tsp

Tabasco sauce, and 1/4 tsp paprika. [with the pimientos, you need to

blend longer to make it smooth]

[Guest guest]

Fondue restuants are getting big in Vegas

 

genny_y2k <genny_y2k wrote: Hello and happy new year to you all. Are

people doing Fondue dipping in

your area. Renewed interest here in Colorado. New restaurants featuring

Fondue Pots. Good idea for your New Years Eve/day party.

Chocolate,cheesey,or salsa type dips are just too fun. Remember if you

want to have cleaner air use bee's wax candles to keep your Fondue Pot

contents hot. Check out local *used items stores* for recycled Fondue

Pots. The ARC is my favorite store to buy quality *recycled*

merchandise, and in doing so we help disabled people. Best

wishes..Deanna

 

 

 

 

 

[Guest guest]

Blessings of love lite our way in our healing, becoming wholly divine.

Jah love family

[Guest guest]

Hello Raw Soul: Happy New Year ! I would like to express my gratitude to the members for "being" available these

last few years. I have been reading for on for a couple of years now and although I am not responding

as much as in the past, due to a busy-ness spin I have been in for this past year, I find everyone uplifting and

motivating. has contributed greatly to me returning to a raw food diet and maintaining it.

 

Also, there were people who said they are going to start a cleanse, tomorrow I believe. I will be joining you beginning on January 3rd. My goal is to increase the wheatgrass juice, release nuts while I am doing the cleansing, do enemas (speaking of

enema bags), and bring coconuts into my life-all of these things on a daily basis. Thank you and many blessings,

Ashtarra Namaska7 Jan 1, 2006 12:53 AM , VegSoul Happy New Year

Peace & Blessings for 2006

Grow & Prosper

 

 

[Guest guest]

Why a Happy New year to you also.

Good you are out of lurkdom today.

 

Mark

 

 

, " roselle919191 "

<roselle919191 wrote:

>

> I'm a lurker and I popped in to say how much I enjoy the group.

> Wishing you all a very Happy New Year

>

> Roselle

>

[Guest guest]

Romania Animal Rescue <romaniadogs wrote: Thu, 10 Jan 2008 12:22:53 -0800 (PST)Romania Animal Rescue <romaniadogsHappy New YearNancy Janes <romaniadogs Happy New Year! THIS JUST IN: ROMANIAN SHELTERS NEED FLEECE BLANKETS FOR THE ANIMALS TO STAY WARM IN SUB-FREEZING TEMPERATURES. PLEASE DONATE LIGHTWEIGHT FLEECE BLANKETS TO US SO THAT WE CAN SHIP THEM TO SHELTERS IN ROMANIA. WE ARE ALSO SEEKING WHOLESALERS TO PURCHASE FLEECE BLANKETS FROM. THANK YOU! Romania Animal Rescue, Inc. c/o Baughmans 2029 First StreetLivermore, CA 94551From rescuing hundreds of dogs and cats from the streets

of Romania, feeding dogs at Mr. Cenac's shelter, offering free spaying and neutering, 2007 was a year filled with victories for the street stray dogs and cats in Romania. We were able to spay/neuter over 1200 animals in Galati, Romania, and helped finance the spay/neuter of over 200 dogs and cats in Arad. We were fortunate enough to have many supplies donated to us from Merial and the Wildlife Center of Virginia, which we inturn shared with many Romanian vets and organizations. Food was donated to Mr. Cenac, thanks to the brilliance

of AJ Solomon and Kelly O'Meara! Aura Maratas of Daisy Hope in Bucharest also donated many pounds of much-needed food for Mr. Cenac's dogs. We would like to thank our friends at Animed Arad, NUCA, Foundation Daisy Hope, and Nature - A Heritage for the Future for all their work in Romania as well. Romania Animal Rescue has thus far funded 4 missions to Romania during which American veterinarians volunteered their services to teach Romanian veterinarians pain-free spay and neuter techniques and to perform

hundreds of spay and neuter procedures together. Many citizens brought animals to the clinics and as many animals as possible were provided food, shelter, and veterinary support. A lucky few were brought to the United States and adopted through shelters, grateful to us for providing puppies for adoption, and we are eternally grateful to Helen Woodward Animal Center, Berkeley East Bay Humane Society, and Marin Humane Society for their help. Also, a huge thank you to Eva and the Schnuffie team, and to Frances, who went over and beyond the call of duty to save many animals in Romania! But there are many animals in need of our help as the snow and ice blanket Romania.Without the generous donations of our donors and strong voices of our advocates, RAR would not be able to advance animal welfare in Romania. Your support has made a world of difference to the dogs and cats in Romania.Thank you for all you have done for the animals in 2007 and for your support in 2008. We have a lot planned and are grateful you will continue to help us with our ongoing mission.Yours for the animals,Nancy JanesSincerely, Nancy Janes Romania Animal Rescue, Inc. 8000 Morgan Territory Rd Livermore, CA 94551 www.romaniaanimalrescue.com

TAX ID - 72-1546354 Neuter or Spay - No More Strays!http://www.chooseveg.com/meet-your-meat.asp"There is no religion without love, and people may talk as much as they like about their religion, but if it does not teach them to be good and kind to other animals as well as humans, it is all a sham." -- Anna Sewell

Looking for last minute shopping deals? Find them fast with Search.

[Guest guest]

Hope you are all having - or have had - a wonderful New Year celebration, quiet

or not so quiet according to your choice Ours will be sedate, as befits our

elderly status, with dinner at eight (no, not the old movie!) in a nearby

restaurant followed by a quiet evening at home while the world lets off

fireworks and all the rest of it.

 

I wish peace and contentment for yourselves, families and friends, and continued

care and kindness for all our non-human friends.

 

Love to all,

 

Pat (Co-owner with Piers)