When I printed out Issue 15 I saw that it printed halves & quarters as BD,BC.
I guess my extended characters do not work in email (?) I'm a relative newbie
to cyberspace, so don't know all the ins and outs. Here is the correction.
In the Stuffed acorn squash millet recipe. Should be: 1 cup millet to 3 cups
water cook for 45 min. yields 3 1/2 cups.
It is 1/2 stalk celery, diced and 1/4 cup carrot chopped fine.
I don't know why on my copy it says =20 after tamari or sea salt. It should
not be there. Sorry for any confusion.
A favorite recipe follows.
Rice Lentil Polou
Saute' in a very little liquid (of choice)1/2 medium onion until soft.
Add and stir for a minute or two:
1 cup raw brown rice
1/4 cup raw lentils
1/4 tsp. cinnamon
Add 2 1/2 cups broth of choice, tomato juice can be used, I use V-8 which
makes it very tasty. Bring to boil, cover tightly, turn heat very low, and
simmer for 30 minutes.
Preheat oven to 350 degrees.
Mix in 1/2 cup raisins. Mixture should still have a little liquid, if not,
add 1/4 cup. Place in oiled or Pam sprayed baking dish. Cover and bake for
20 to 30 minutes. Serves 4 to 6.
This is easily adapted for 30 servings. Change to 3 onions, chopped, 4 cup
raw rice, 1 cup lentils, 1 1/2 tsp. cinnamon. 4 cups V-8 and 4 c water or
broth. 1 1/2 cup raisins. Bake 45 minutes. Adapted from Laurel's Kitchen
cookbook.
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