!!Flax Seed!! ~ The Amazing Little Wonder Food

[Guest guest]

Flax Seed is fast becoming a popular food on restaurant tables. It has

been used in traditional cooking, especially baking, for many years.

 

 

 

Cooking with Flax

 

When you add flax seed to your cooking, you add a pleasant, nutty taste,

and more. The attractive, oval reddish-brown seeds of flax add taste,

extra texture and good nutrition to your breads and other baked goods.

That’s why flax has been long-used in multi-grain cereals and snack

foods. Flax seed also delivers the benefits of its soluble fiber,

lignans, omega-3 fatty acid mix and protein.

 

Flax seed can be added to your cooking in its ground or whole seed form.

 

• Whole flax seed - The small, reddish-brown seeds of flax add nutrition

when added to bread doughs, pancake, muffin or cookie mixes. When

sprinkled on top of any of these before baking, they also add crunch,

taste and eye appeal.

 

• Ground flax seed - Grind a desired amount of flax seed to a

free-flowing granular consistency in a coffee bean grinder. Added to any

foods, the ground flax seed enhances the flavour, appearance and food

value of the finished product.

 

 

 

Flax seed Replaces Oils

 

Flax seed can stand in for all of the oil or shortening called for in a

recipe because of its high oil content. If a recipe calls for 1/3 c of

oil, use 1 c of milled flax seed to replace the oil — a 3:1 substitution

ratio. When flax seed is used instead of oil, baked goods tend to brown

more rapidly.

 

 

 

Storage

 

Whole flax seed which is clean, dry and of good quality, can be stored

at room temperature for up to a year. For optimum freshness, ground flax

seed should be ground as needed, or refrigerated in an airtight, opaque

container.

 

 

 

Flax seed in Vegetarian Baking

 

Vegetarians substitute a flax seed mixture for eggs in selected recipes

like pancakes, muffins and cookies. These baked goods are slightly

gummier and chewier than normal, and the volume is decreased. When using

the substitution formula, test a recipe first to determine if it meets

your expectations.

 

The formula is:15 mL (1 tbsp) milled flaxseed, plus 45 mL (3 tbsp water)

= 1 egg.

 

Mix milled flax seed and water in a small bowl and let sit for 1 to 2

minutes. Add to recipe as you would an egg.

 

!!!RECIPES!!!

 

Flax Seed Crackers - Easy and delicious.

 

 

50 mL

 

flax seed

 

1/4 cup

 

 

50 mL

 

ground flax seed

 

1/4 cup

 

 

375

 

mL all-purpose flour

 

1 ½ cups

 

 

2 mL

 

baking powder

 

½ tsp

 

 

2 mL

 

salt

 

½ tsp

 

 

20 mL

 

margarine or butter, softened

 

4 tsp

 

 

125 mL

 

skim milk

 

½ cup

 

* In a bowl of a stand-up mixer, add flax seed, ground flax,

flour, baking powder, salt and margarine or butter. With the paddle

attachment, mix on low speed until the mixture resembles a coarse meal.

* Stir in milk and mix until mixture forms a soft dough. (You can

also mix the dough by hand.)

* Wrap dough in plastic wrap and chill 10 minutes.

* Divide the dough into quarters. Turn out onto a lightly floured

board. Roll out very thin to a rectangle 2 mm (1/16 inch) thick. Cut

into 6 cm (2 ½ inch) squares.

* Transfer to an ungreased baking sheet.

* Repeat with the remainder of the dough.

* Preheat oven to 160* C (325* F).

* Bake 20 minutes until crisp and golden.

 

Variations:

 

Onion: 15 mL (1 tbsp) powdered onion soup mix.

Cheese: 250 mL (1 cup) grated cheddar cheese.

Italian: 15 mL (1 tbsp) oregano and 250 mL (1 cup) grated mozzarella

cheese.

 

Yield: 24 crackers

 

Serving Size: 1 - 6 x 6 cm (2 ½ x 2 ½ inch) cracker

 

 

Single Serving Nutrient Values

 

 

Calories

 

56

 

Sodium

 

59 mg

 

 

Protein

 

1.7 g

 

Potassium

 

66 mg

 

 

Carbohydrate

 

7.9 g

 

Folate

 

14 mg

 

 

Fibre

 

0.9 g

 

 

 

 

 

 

Fat

 

1.9 g

 

 

 

 

 

 

Polyunsaturates

Monounsaturates

Saturates

Cholesterol

 

1.1 g

0.5 g

0.2 g

0.1 mg

 

 

 

 

 

_____

 

 

 

Orzo, Lentil and Flax Soup

A tasty soup that will become a family favourite.

 

 

50 mL

 

butter

 

1/4 cup

 

 

1 medium

 

onion, finely chopped

 

1

 

 

1 medium

 

carrot, finely chopped

 

1

 

 

1

 

celery stalk, finely chopped

 

1

 

 

0.5

 

green pepper, finely chopped

 

½

 

 

1.25 L

 

boiling water

 

5 cups

 

 

75 mL

 

low sodium chicken soup base

 

1/3 cup

 

 

10 mL

 

granulated garlic

 

2 tsp

 

 

1

 

bay leaf

 

1

 

 

10 mL

 

Worcestershire sauce

 

2 tsp

 

 

796 mL can

 

tomatoes with herbs and spices; break up tomatoes

 

28 oz

 

 

75 mL

 

orzo pasta or any small soup pasta

 

1/3 cup

 

 

75 mL

 

dried lentils, rinsed

 

1/3 cup

 

 

5 mL

 

granulated sugar

 

1 tsp

 

 

75 mL

 

flax seed

 

1/3 cup

 

* In a large pot, over medium to medium-low heat, melt butter.

* Add onion, carrot, celery and green pepper. Gently saute over

medium-low heat for 20 minutes, stirring occasionally.

* Add boiling water, soup base, granulated garlic, bay leaf,

Worcestershire sauce, tomatoes with juice, orzo and lentils. Stir.

* Slowly simmer for 1 hour with lid ajar, stirring occasionally

until lentils are soft.

* Add sugar and flax seed. Stir and serve.

 

Yield: 10 servings

 

Serving Size: 250 mL (1 cup)

 

Single Serving Nutrient Values

 

 

Calories

 

153

 

Sodium

 

1247 mg

 

 

Protein

 

5.7 g

 

Potassium

 

237 mg

 

 

Carbohydrate

 

15.8 g

 

Folate

 

53 mg

 

 

Fibre

 

4.4 g

 

 

 

 

 

 

Fat

 

7.6 g

 

 

 

 

 

 

Polyunsaturates

Monounsaturates

Saturates

Cholesterol

 

1.6 g

1.6 g

3.1 g

15 mg

 

 

 

 

 

_____

 

 

 

Meat Loaf - One of life’s simple pleasures... just like grandma’s!

 

 

1 kg

 

lean ground beef

 

2 lbs

 

 

250 mL

 

skim milk

 

1 cup

 

 

125 mL

 

ground flax seed

 

½ cup

 

 

125 mL

 

dry bread crumbs

 

½ cup

 

 

125 mL

 

chopped onion

 

½ cup

 

 

1

 

egg, beaten

 

1

 

 

15 mL

 

Worcestershire sauce

 

1 tbsp

 

 

5 mL

 

black pepper

 

1 tsp

 

 

5 mL

 

garlic powder

 

1 tsp

 

 

5 mL

 

dry mustard

 

1 tsp

 

 

2 mL

 

celery salt

 

½ tsp

 

 

1 mL

 

ground thyme

 

1/4 tsp

 

 

50 mL

 

ketchup

 

1/4 cup

 

* In a large bowl, combine beef, milk, ground flax, crumbs, onion,

egg, Worcestershire sauce, pepper, garlic, mustard, celery salt and

thyme. Mix well.

* Pat mixture into a 22 x 13 x 8 cm (9 x 5 x 3 inch) loaf pan.

* Spread ketchup over top of loaf.

* Bake at 180*C (350*F) 1 to 1 ½ hours, until no pink remains.

* Remove from oven and let stand 5 minutes.

* Remove from pan, place on platter to serve.

 

Yield: 8 servings

 

Serving Size: 1 slice

 

Single Serving Nutrient Values

 

 

Calories

 

375

 

Sodium

 

258 mg

 

 

Protein

 

27.6 g

 

Potassium

 

598 mg

 

 

Carbohydrate

 

15.5 g

 

Folate

 

59 mg

 

 

Fibre

 

2.9 g

 

 

 

 

 

 

Fat

 

22.3 g

 

 

 

 

 

 

Polyunsaturates

Monounsaturates

Saturates

Cholesterol

 

3.9 g

8.5 g

7.2 g

104.2 mg

 

 

 

 

 

_____

 

 

 

Flax Fried Rice - Excellent as a light meal or a side dish... and kids

like it!

 

 

250 mL

 

long grain rice

 

1 cup

 

 

500 mL

 

water

 

2 cups

 

 

2 mL

 

salt

 

½ tsp

 

 

25 mL

 

canola oil

 

2 tbsp

 

 

3

 

eggs, beaten well

 

3

 

 

125 mL

 

diced cooked ham or any meat

 

½ cup

 

 

175 mL

 

frozen mixed vegetables (carrots, peas, corn), thawed

 

3/4 cup

 

 

2

 

green onions, cut into 6 mm (1/4 inch) lengths

 

2

 

 

25 mL

 

soy sauce

 

2 tbsp

 

 

2 mL

 

sesame oil

 

½ tsp

 

 

50 mL

 

flax seed, toasted*

 

1/4 cup

 

* Rinse rice well in a sieve under cold running water. In a medium

saucepan, bring water and salt to a boil, add rice, bring to a boil

again, stirring with a fork. Reduce heat, cover, simmer slowly 20

minutes. Remove lid, allow steam to escape. Fluff rice with a fork.

Cool, cover and place in refrigerator overnight.

* In a large non-stick skillet, over medium heat, heat canola oil.

 

* Add egg and fry until half cooked.

* Add rice, breaking up any lumps, stirring quickly to coat the

rice.

* Reduce heat to medium low; add ham, vegetables and green onions.

 

* Cook, turning rice mixture gently but frequently, about 4

minutes.

* Add soy sauce, sesame oil and flax seed. Reduce heat to low,

cover and cook 3 minutes.

 

*To toast flax seed, spread flax seeds in small metal pan. Bake at 180*C

(350*F) for 3 to 5 minutes. Stir while toasting.

 

Yield: 6 servings.

 

Serving Size: 250 mL (1 cup)

 

Single Serving Nutrient Values

 

 

Calories

 

266

 

Sodium

 

650 mg

 

 

Protein

 

10.9 g

 

Potassium

 

259 mg

 

 

Carbohydrate

 

32.7 g

 

Folate

 

44 mg

 

 

Fibre

 

2.7 g

 

 

 

 

 

 

Fat

 

10.3 g

 

 

 

 

 

 

Polyunsaturates

Monounsaturates

Saturates

Cholesterol

 

4.0 g

3.7 g

1.8 g

112.8 mg

 

 

 

 

 

_____

 

 

 

Orange Bran Flax Muffins - Whole oranges give these muffins a wonderful

flavour.

 

 

375 mL

 

oat bran

 

1 ½ cups

 

 

250 mL

 

all-purpose flour

 

1 cup

 

 

250 mL

 

flax seed*

 

1 cup

 

 

250 mL

 

natural bran

 

1 cup

 

 

15 mL

 

baking powder

 

1 tbsp

 

 

2 mL

 

salt

 

½ tsp

 

 

2

 

whole oranges (washed, quartered, seeded)

 

2

 

 

250 mL

 

brown sugar

 

1 cup

 

 

250 mL

 

buttermilk

 

1 cup

 

 

125 mL

 

canola oil

 

½ cup

 

 

2

 

eggs

 

2

 

 

5 mL

 

baking soda

 

1 tsp

 

 

375 mL

 

raisins**

 

1 ½ cups

 

* In a large bowl, combine oat bran, flour, flax seed, bran,

baking powder and salt. Set aside.

* In a blender or food processor, combine oranges, brown sugar,

buttermilk, oil, eggs and baking soda. Blend well.

* Pour orange mixture into dry ingredients. Mix until well

blended.

* Stir in raisins.

* Fill paper lined muffin tins almost to the top.

* Bake in 190¡ C (375* F) oven for 18 to 20 minutes or until

wooden pick inserted in centre of muffin comes out clean.

* Cool in tins 5 minutes before removing to cooling rack.

 

*Flax seed may also be ground. Measure first, then grind or mill.

**For chocolate lovers, substitute white chocolate chips for raisins.

 

Yield: 18 muffins

 

Serving Size: 1 muffin

 

Single Serving Nutrient Values

 

 

Calories

 

275

 

Sodium

 

236 mg

 

 

Protein

 

6.1 g

 

Potassium

 

439 mg

 

 

Carbohydrate

 

44.5 g

 

Folate

 

54 mg

 

 

Fibre

 

5.7 g

 

 

 

 

 

 

Fat

 

11.5 g

 

 

 

 

 

 

Polyunsaturates

Monounsaturates

Saturates

Cholesterol

 

5.6 g

4.0 g

1.4 g

23.6 mg

 

 

 

 

 

_____

 

Two-hour Buns - Simple and delicious... nothing beats fresh buns!

 

 

25 mL

 

fast rising instant yeast

 

2 tbsp

 

 

2 L

 

all-purpose flour

 

8 cups

 

 

175 mL

 

ground flax seed

 

3/4 cup

 

 

125 mL

 

granulated sugar

 

½ cup

 

 

2

 

eggs

 

2

 

 

5 mL

 

salt

 

1 tsp

 

 

750 mL

 

lukewarm water

 

3 cups

 

* In a bowl, mix yeast, 1 L (4 cups) flour and ground flax.

* In a large bowl, beat sugar, eggs and salt. Add water and stir.

* Add flour mixture to the liquid and beat until well blended.

* Add remaining flour and knead.

* Let rise 15 minutes.

* Punch down and let rise again 15 minutes.

* Punch down and form into buns.

* Place on greased baking sheet allowing 5 cm (2 inches) between

buns.

* Let rise one hour.

* Preheat oven to 180*C (350*F).

* Bake 20 minutes. Remove and cool on a rack.

 

Yield: 4 dozen 10 cm (4 inch) buns

 

Serving Size: 1 bun

 

Single Serving Nutrient Values

 

 

Calories

 

109

 

Sodium

 

55 mg

 

 

Protein

 

3.3 g

 

Potassium

 

74 mg

 

 

Carbohydrate

 

20.3 g

 

Folate

 

26 mg

 

 

Fibre

 

1.2 g

 

 

 

 

 

 

Fat

 

1.5 g

 

 

 

 

 

 

Polyunsaturates

Monounsaturates

Saturates

Cholesterol

 

0.8 g

0.3 g

0.2 g

8.8 mg

 

 

 

 

 

_____

 

Farmland Flax Cookies - A popular cookie that everyone loves.

 

 

325 mL

 

butter

 

1 1/3 cups

 

 

300 mL

 

granulated sugar

 

1 1/4 cups

 

 

375 mL

 

lightly packed brown sugar

 

1 ½ cups

 

 

575 mL

 

flax seed

 

2 1/3 cups

 

 

3

 

large eggs

 

3

 

 

7 mL

 

vanilla

 

1 ½ tsp

 

 

825 mL

 

all-purpose flour

 

3 ½ cups

 

 

15 mL

 

baking soda

 

1 tbsp

 

 

750 mL

 

oatmeal

 

3 cups

 

 

 

* In a bowl, cream butter and sugars; add flax seed.

* In another bowl, beat eggs and vanilla together. Combine with

flax mixture.

* Sift together the flour and soda. Mix in oatmeal and combine

with other ingredients.

* Form dough into 4 cm (1 ½ inch) round logs. Place in freezer and

chill.

* Preheat oven to 180*C (350*F).

* Slice into .5 cm (1/4 inch) medallions.

* Place on baking sheet leaving about 5 cm (2 inches) between

cookies.

* Bake 13 to 15 minutes.

* Remove from sheet and cool.

 

Yield: 108 cookies (5 cm/2 inches)

 

Serving Size: 2 cookies

 

Single Serving Nutrient Values

 

 

Calories

 

185

 

Sodium

 

134 mg

 

 

Protein

 

3.7 g

 

Potassium

 

174 mg

 

 

Carbohydrate

 

23.9 g

 

Folate

 

33 mg

 

 

Fibre

 

2.2 g

 

 

 

 

 

 

Fat

 

8.8 g

 

 

 

 

 

 

Polyunsaturates

Monounsaturates

Saturates

Cholesterol

 

2.5 g

2.3 g

3.5 g

25.1 mg

 

 

 

 

 

 

 

For a Free Sample of Flax Seed send a SASE (self addressed stamped

envelope) to

 

Twining Vines

 

888 S. Hydraulic #245

 

Wichita KS 67211

 

 

 

Include this coupon in your envelope!!

 

 

 

 

 

Offer expires 9/30/2001 or when stock is out.

 

Blessings,

Soseneda

 

Quidquid Latine dictum sit, altum videtur.

ICQ# 47264444

AIM: SosenedaA

: Soseneda_Arianrhod

 

Looking for herbs and other witchy supplies?

Many wonderful handmade items from Twining Vines available at The Town

Market TheTownMarket

 

 

 

 

 

 

 

 

[Guest guest]

Hi new member here from Washington state! I use flax seeds in my comfort

pillows I make they keep the pillow warm when I micro wave them that is

another way to use them!

 

Helaine

 

 

 

[Guest guest]

Hi!

 

Thanks for all the great flaxseed recipes! I have a jar of flaxseed, but

hadn't gotten around to finding recipes for it - then here you come along

with an e-mail with ............Recipes! Thanks muchly!

 

Marilyn

 

leanashe wrote:

 

> Flax Seed is fast becoming a popular food on restaurant tables. It has

> been used in traditional cooking, especially baking, for many years.

>

>

>

> Cooking with Flax

>

> When you add flax seed to your cooking, you add a pleasant, nutty taste,

> and more. The attractive, oval reddish-brown seeds of flax add taste,

> extra texture and good nutrition to your breads and other baked goods.

> That’s why flax has been long-used in multi-grain cereals and snack

> foods. Flax seed also delivers the benefits of its soluble fiber,

> lignans, omega-3 fatty acid mix and protein.

>

> Flax seed can be added to your cooking in its ground or whole seed form.

>

> • Whole flax seed - The small, reddish-brown seeds of flax add nutrition

> when added to bread doughs, pancake, muffin or cookie mixes. When

> sprinkled on top of any of these before baking, they also add crunch,

> taste and eye appeal.

>

> • Ground flax seed - Grind a desired amount of flax seed to a

> free-flowing granular consistency in a coffee bean grinder. Added to any

> foods, the ground flax seed enhances the flavour, appearance and food

> value of the finished product.

>

>

>

> Flax seed Replaces Oils

>

> Flax seed can stand in for all of the oil or shortening called for in a

> recipe because of its high oil content. If a recipe calls for 1/3 c of

> oil, use 1 c of milled flax seed to replace the oil — a 3:1 substitution

> ratio. When flax seed is used instead of oil, baked goods tend to brown

> more rapidly.

>

>

>

> Storage

>

> Whole flax seed which is clean, dry and of good quality, can be stored

> at room temperature for up to a year. For optimum freshness, ground flax

> seed should be ground as needed, or refrigerated in an airtight, opaque

> container.

>

>

>

> Flax seed in Vegetarian Baking

>

> Vegetarians substitute a flax seed mixture for eggs in selected recipes

> like pancakes, muffins and cookies. These baked goods are slightly

> gummier and chewier than normal, and the volume is decreased. When using

> the substitution formula, test a recipe first to determine if it meets

> your expectations.

>

> The formula is:15 mL (1 tbsp) milled flaxseed, plus 45 mL (3 tbsp water)

> = 1 egg.

>

> Mix milled flax seed and water in a small bowl and let sit for 1 to 2

> minutes. Add to recipe as you would an egg.

>

> !!!RECIPES!!!

>

> Flax Seed Crackers - Easy and delicious.

>

> 50 mL

>

> flax seed

>

> 1/4 cup

>

> 50 mL

>

> ground flax seed

>

> 1/4 cup

>

> 375

>

> mL all-purpose flour

>

> 1 ½ cups

>

> 2 mL

>

> baking powder

>

> ½ tsp

>

> 2 mL

>

> salt

>

> ½ tsp

>

> 20 mL

>

> margarine or butter, softened

>

> 4 tsp

>

> 125 mL

>

> skim milk

>

> ½ cup

>

> * In a bowl of a stand-up mixer, add flax seed, ground flax,

> flour, baking powder, salt and margarine or butter. With the paddle

> attachment, mix on low speed until the mixture resembles a coarse meal.

> * Stir in milk and mix until mixture forms a soft dough. (You can

> also mix the dough by hand.)

> * Wrap dough in plastic wrap and chill 10 minutes.

> * Divide the dough into quarters. Turn out onto a lightly floured

> board. Roll out very thin to a rectangle 2 mm (1/16 inch) thick. Cut

> into 6 cm (2 ½ inch) squares.

> * Transfer to an ungreased baking sheet.

> * Repeat with the remainder of the dough.

> * Preheat oven to 160* C (325* F).

> * Bake 20 minutes until crisp and golden.

>

> Variations:

>

> Onion: 15 mL (1 tbsp) powdered onion soup mix.

> Cheese: 250 mL (1 cup) grated cheddar cheese.

> Italian: 15 mL (1 tbsp) oregano and 250 mL (1 cup) grated mozzarella

> cheese.

>

> Yield: 24 crackers

>

> Serving Size: 1 - 6 x 6 cm (2 ½ x 2 ½ inch) cracker

>

> Single Serving Nutrient Values

>

> Calories

>

> 56

>

> Sodium

>

> 59 mg

>

> Protein

>

> 1.7 g

>

> Potassium

>

> 66 mg

>

> Carbohydrate

>

> 7.9 g

>

> Folate

>

> 14 mg

>

> Fibre

>

> 0.9 g

>

>

>

>

>

> Fat

>

> 1.9 g

>

>

>

>

>

> Polyunsaturates

> Monounsaturates

> Saturates

> Cholesterol

>

> 1.1 g

> 0.5 g

> 0.2 g

> 0.1 mg

>

>

>

>

>

> _____

>

>

>

> Orzo, Lentil and Flax Soup

> A tasty soup that will become a family favourite.

>

> 50 mL

>

> butter

>

> 1/4 cup

>

> 1 medium

>

> onion, finely chopped

>

> 1

>

> 1 medium

>

> carrot, finely chopped

>

> 1

>

> 1

>

> celery stalk, finely chopped

>

> 1

>

> 0.5

>

> green pepper, finely chopped

>

> ½

>

> 1.25 L

>

> boiling water

>

> 5 cups

>

> 75 mL

>

> low sodium chicken soup base

>

> 1/3 cup

>

> 10 mL

>

> granulated garlic

>

> 2 tsp

>

> 1

>

> bay leaf

>

> 1

>

> 10 mL

>

> Worcestershire sauce

>

> 2 tsp

>

> 796 mL can

>

> tomatoes with herbs and spices; break up tomatoes

>

> 28 oz

>

> 75 mL

>

> orzo pasta or any small soup pasta

>

> 1/3 cup

>

> 75 mL

>

> dried lentils, rinsed

>

> 1/3 cup

>

> 5 mL

>

> granulated sugar

>

> 1 tsp

>

> 75 mL

>

> flax seed

>

> 1/3 cup

>

> * In a large pot, over medium to medium-low heat, melt butter.

> * Add onion, carrot, celery and green pepper. Gently saute over

> medium-low heat for 20 minutes, stirring occasionally.

> * Add boiling water, soup base, granulated garlic, bay leaf,

> Worcestershire sauce, tomatoes with juice, orzo and lentils. Stir.

> * Slowly simmer for 1 hour with lid ajar, stirring occasionally

> until lentils are soft.

> * Add sugar and flax seed. Stir and serve.

>

> Yield: 10 servings

>

> Serving Size: 250 mL (1 cup)

>

> Single Serving Nutrient Values

>

> Calories

>

> 153

>

> Sodium

>

> 1247 mg

>

> Protein

>

> 5.7 g

>

> Potassium

>

> 237 mg

>

> Carbohydrate

>

> 15.8 g

>

> Folate

>

> 53 mg

>

> Fibre

>

> 4.4 g

>

>

>

>

>

> Fat

>

> 7.6 g

>

>

>

>

>

> Polyunsaturates

> Monounsaturates

> Saturates

> Cholesterol

>

> 1.6 g

> 1.6 g

> 3.1 g

> 15 mg

>

>

>

>

>

> _____

>

>

>

> Meat Loaf - One of life’s simple pleasures... just like grandma’s!

>

> 1 kg

>

> lean ground beef

>

> 2 lbs

>

> 250 mL

>

> skim milk

>

> 1 cup

>

> 125 mL

>

> ground flax seed

>

> ½ cup

>

> 125 mL

>

> dry bread crumbs

>

> ½ cup

>

> 125 mL

>

> chopped onion

>

> ½ cup

>

> 1

>

> egg, beaten

>

> 1

>

> 15 mL

>

> Worcestershire sauce

>

> 1 tbsp

>

> 5 mL

>

> black pepper

>

> 1 tsp

>

> 5 mL

>

> garlic powder

>

> 1 tsp

>

> 5 mL

>

> dry mustard

>

> 1 tsp

>

> 2 mL

>

> celery salt

>

> ½ tsp

>

> 1 mL

>

> ground thyme

>

> 1/4 tsp

>

> 50 mL

>

> ketchup

>

> 1/4 cup

>

> * In a large bowl, combine beef, milk, ground flax, crumbs, onion,

> egg, Worcestershire sauce, pepper, garlic, mustard, celery salt and

> thyme. Mix well.

> * Pat mixture into a 22 x 13 x 8 cm (9 x 5 x 3 inch) loaf pan.

> * Spread ketchup over top of loaf.

> * Bake at 180*C (350*F) 1 to 1 ½ hours, until no pink remains.

> * Remove from oven and let stand 5 minutes.

> * Remove from pan, place on platter to serve.

>

> Yield: 8 servings

>

> Serving Size: 1 slice

>

> Single Serving Nutrient Values

>

> Calories

>

> 375

>

> Sodium

>

> 258 mg

>

> Protein

>

> 27.6 g

>

> Potassium

>

> 598 mg

>

> Carbohydrate

>

> 15.5 g

>

> Folate

>

> 59 mg

>

> Fibre

>

> 2.9 g

>

>

>

>

>

> Fat

>

> 22.3 g

>

>

>

>

>

> Polyunsaturates

> Monounsaturates

> Saturates

> Cholesterol

>

> 3.9 g

> 8.5 g

> 7.2 g

> 104.2 mg

>

>

>

>

>

> _____

>

>

>

> Flax Fried Rice - Excellent as a light meal or a side dish... and kids

> like it!

>

> 250 mL

>

> long grain rice

>

> 1 cup

>

> 500 mL

>

> water

>

> 2 cups

>

> 2 mL

>

> salt

>

> ½ tsp

>

> 25 mL

>

> canola oil

>

> 2 tbsp

>

> 3

>

> eggs, beaten well

>

> 3

>

> 125 mL

>

> diced cooked ham or any meat

>

> ½ cup

>

> 175 mL

>

> frozen mixed vegetables (carrots, peas, corn), thawed

>

> 3/4 cup

>

> 2

>

> green onions, cut into 6 mm (1/4 inch) lengths

>

> 2

>

> 25 mL

>

> soy sauce

>

> 2 tbsp

>

> 2 mL

>

> sesame oil

>

> ½ tsp

>

> 50 mL

>

> flax seed, toasted*

>

> 1/4 cup

>

> * Rinse rice well in a sieve under cold running water. In a medium

> saucepan, bring water and salt to a boil, add rice, bring to a boil

> again, stirring with a fork. Reduce heat, cover, simmer slowly 20

> minutes. Remove lid, allow steam to escape. Fluff rice with a fork.

> Cool, cover and place in refrigerator overnight.

> * In a large non-stick skillet, over medium heat, heat canola oil.

>

> * Add egg and fry until half cooked.

> * Add rice, breaking up any lumps, stirring quickly to coat the

> rice.

> * Reduce heat to medium low; add ham, vegetables and green onions.

>

> * Cook, turning rice mixture gently but frequently, about 4

> minutes.

> * Add soy sauce, sesame oil and flax seed. Reduce heat to low,

> cover and cook 3 minutes.

>

> *To toast flax seed, spread flax seeds in small metal pan. Bake at 180*C

> (350*F) for 3 to 5 minutes. Stir while toasting.

>

> Yield: 6 servings.

>

> Serving Size: 250 mL (1 cup)

>

> Single Serving Nutrient Values

>

> Calories

>

> 266

>

> Sodium

>

> 650 mg

>

> Protein

>

> 10.9 g

>

> Potassium

>

> 259 mg

>

> Carbohydrate

>

> 32.7 g

>

> Folate

>

> 44 mg

>

> Fibre

>

> 2.7 g

>

>

>

>

>

> Fat

>

> 10.3 g

>

>

>

>

>

> Polyunsaturates

> Monounsaturates

> Saturates

> Cholesterol

>

> 4.0 g

> 3.7 g

> 1.8 g

> 112.8 mg

>

>

>

>

>

> _____

>

>

>

> Orange Bran Flax Muffins - Whole oranges give these muffins a wonderful

> flavour.

>

> 375 mL

>

> oat bran

>

> 1 ½ cups

>

> 250 mL

>

> all-purpose flour

>

> 1 cup

>

> 250 mL

>

> flax seed*

>

> 1 cup

>

> 250 mL

>

> natural bran

>

> 1 cup

>

> 15 mL

>

> baking powder

>

> 1 tbsp

>

> 2 mL

>

> salt

>

> ½ tsp

>

> 2

>

> whole oranges (washed, quartered, seeded)

>

> 2

>

> 250 mL

>

> brown sugar

>

> 1 cup

>

> 250 mL

>

> buttermilk

>

> 1 cup

>

> 125 mL

>

> canola oil

>

> ½ cup

>

> 2

>

> eggs

>

> 2

>

> 5 mL

>

> baking soda

>

> 1 tsp

>

> 375 mL

>

> raisins**

>

> 1 ½ cups

>

> * In a large bowl, combine oat bran, flour, flax seed, bran,

> baking powder and salt. Set aside.

> * In a blender or food processor, combine oranges, brown sugar,

> buttermilk, oil, eggs and baking soda. Blend well.

> * Pour orange mixture into dry ingredients. Mix until well

> blended.

> * Stir in raisins.

> * Fill paper lined muffin tins almost to the top.

> * Bake in 190¡ C (375* F) oven for 18 to 20 minutes or until

> wooden pick inserted in centre of muffin comes out clean.

> * Cool in tins 5 minutes before removing to cooling rack.

>

> *Flax seed may also be ground. Measure first, then grind or mill.

> **For chocolate lovers, substitute white chocolate chips for raisins.

>

> Yield: 18 muffins

>

> Serving Size: 1 muffin

>

> Single Serving Nutrient Values

>

> Calories

>

> 275

>

> Sodium

>

> 236 mg

>

> Protein

>

> 6.1 g

>

> Potassium

>

> 439 mg

>

> Carbohydrate

>

> 44.5 g

>

> Folate

>

> 54 mg

>

> Fibre

>

> 5.7 g

>

>

>

>

>

> Fat

>

> 11.5 g

>

>

>

>

>

> Polyunsaturates

> Monounsaturates

> Saturates

> Cholesterol

>

> 5.6 g

> 4.0 g

> 1.4 g

> 23.6 mg

>

>

>

>

>

> _____

>

> Two-hour Buns - Simple and delicious... nothing beats fresh buns!

>

> 25 mL

>

> fast rising instant yeast

>

> 2 tbsp

>

> 2 L

>

> all-purpose flour

>

> 8 cups

>

> 175 mL

>

> ground flax seed

>

> 3/4 cup

>

> 125 mL

>

> granulated sugar

>

> ½ cup

>

> 2

>

> eggs

>

> 2

>

> 5 mL

>

> salt

>

> 1 tsp

>

> 750 mL

>

> lukewarm water

>

> 3 cups

>

> * In a bowl, mix yeast, 1 L (4 cups) flour and ground flax.

> * In a large bowl, beat sugar, eggs and salt. Add water and stir.

> * Add flour mixture to the liquid and beat until well blended.

> * Add remaining flour and knead.

> * Let rise 15 minutes.

> * Punch down and let rise again 15 minutes.

> * Punch down and form into buns.

> * Place on greased baking sheet allowing 5 cm (2 inches) between

> buns.

> * Let rise one hour.

> * Preheat oven to 180*C (350*F).

> * Bake 20 minutes. Remove and cool on a rack.

>

> Yield: 4 dozen 10 cm (4 inch) buns

>

> Serving Size: 1 bun

>

> Single Serving Nutrient Values

>

> Calories

>

> 109

>

> Sodium

>

> 55 mg

>

> Protein

>

> 3.3 g

>

> Potassium

>

> 74 mg

>

> Carbohydrate

>

> 20.3 g

>

> Folate

>

> 26 mg

>

> Fibre

>

> 1.2 g

>

>

>

>

>

> Fat

>

> 1.5 g

>

>

>

>

>

> Polyunsaturates

> Monounsaturates

> Saturates

> Cholesterol

>

> 0.8 g

> 0.3 g

> 0.2 g

> 8.8 mg

>

>

>

>

>

> _____

>

> Farmland Flax Cookies - A popular cookie that everyone loves.

>

> 325 mL

>

> butter

>

> 1 1/3 cups

>

> 300 mL

>

> granulated sugar

>

> 1 1/4 cups

>

> 375 mL

>

> lightly packed brown sugar

>

> 1 ½ cups

>

> 575 mL

>

> flax seed

>

> 2 1/3 cups

>

> 3

>

> large eggs

>

> 3

>

> 7 mL

>

> vanilla

>

> 1 ½ tsp

>

> 825 mL

>

> all-purpose flour

>

> 3 ½ cups

>

> 15 mL

>

> baking soda

>

> 1 tbsp

>

> 750 mL

>

> oatmeal

>

> 3 cups

>

>

>

> * In a bowl, cream butter and sugars; add flax seed.

> * In another bowl, beat eggs and vanilla together. Combine with

> flax mixture.

> * Sift together the flour and soda. Mix in oatmeal and combine

> with other ingredients.

> * Form dough into 4 cm (1 ½ inch) round logs. Place in freezer and

> chill.

> * Preheat oven to 180*C (350*F).

> * Slice into .5 cm (1/4 inch) medallions.

> * Place on baking sheet leaving about 5 cm (2 inches) between

> cookies.

> * Bake 13 to 15 minutes.

> * Remove from sheet and cool.

>

> Yield: 108 cookies (5 cm/2 inches)

>

> Serving Size: 2 cookies

>

> Single Serving Nutrient Values

>

> Calories

>

> 185

>

> Sodium

>

> 134 mg

>

> Protein

>

> 3.7 g

>

> Potassium

>

> 174 mg

>

> Carbohydrate

>

> 23.9 g

>

> Folate

>

> 33 mg

>

> Fibre

>

> 2.2 g

>

>

>

>

>

> Fat

>

> 8.8 g

>

>

>

>

>

> Polyunsaturates

> Monounsaturates

> Saturates

> Cholesterol

>

> 2.5 g

> 2.3 g

> 3.5 g

> 25.1 mg

>

For a Free Sample of Flax Seed send a SASE (self addressed stamped

> envelope) to

>

> Twining Vines

>

> 888 S. Hydraulic #245

>

> Wichita KS 67211

>

>

>

> Include this coupon in your envelope!!

>

>

>

> Offer expires 9/30/2001 or when stock is out.

>

> Blessings,

> Soseneda

>

> Quidquid Latine dictum sit, altum videtur.

> ICQ# 47264444

> AIM: SosenedaA

> : Soseneda_Arianrhod

>

> Looking for herbs and other witchy supplies?

> Many wonderful handmade items from Twining Vines available at The Town

> Market TheTownMarket

>

>

>

>

>

>

[Guest guest]

Marilyn:

Sounds like a good comfort pillow to me....I add rosemary to mine for the

aches ....plus I also add lavender and rosemary essential oils too.

 

Helaine

 

 

 

 

[Guest guest]

Hi Helaine!

 

Wow.. GREAT idea!!!!!!!!!!!!! And here I sit w/a kinda large cobalt blue jar

of them, thinking what in heck am I gonna do w/them and then I get recipes

and then this! Thanks :-) I'm from Florida, by the way,... fairly new here

since we just up and moved from Connecticut last year (before the winter and

all that snow!!!!!!!!!!!!)!

I usually make the pillows with lavender buds and chamomile

(german).........now wondering if I can add flaxseed to

those...........seems like it'd do some good in the texture at least - what

do you think? Looks like you're another night owl like me!!!!!!! <grin> Oh,

and WELCOME!!!!!!!!!!! New Member!!!!!!!!!!!!!! Nice to meet ya!

 

Marilyn (from the sunshine state, where it keeps pouring!!!!!!!! this is

RAINY season!)

 

herbandteas wrote:

 

> Hi new member here from Washington state! I use flax seeds in my comfort

> pillows I make they keep the pillow warm when I micro wave them that is

> another way to use them!

>

> Helaine

>

>