And now! For my next recipe - but before that:

[Guest guest]

I guess I'm going to have to explain my take on being a Vegetarian.

There are different forms of being a Vegetarian that a lot of people

are not aware of. To get the record straight - sometimes I have been

a 100% Vegetarian, but for me - I'm a " partial " Vegetarian. So, when

I give a recipe - if it's not according to the strict way of looking

at being a Vegetarian - I'm sure that everyone can make substitute

ingredients and still use the same recipe.

 

As far as what difines a Vegetarian - There are some Vegetarians that

will allow " one piece " of meat in their diet once a month. There are

others that will stay away from " red meat " but still allow " white

meat " from poultry such as chicken or turkey and certain types of

seafood to be part of their diet. There are, however, those who are

strict about there diets and are 100% Vegetarians.

 

My point of view is that I allow " occasionally " a piece of meat in my

diet and adhere to white meat in poultry and seafood as part of my

diet. The way I look at it [and other's do as well]; it's not the

meat that is the problem but the taking into the body " the blood " of

the meat. The blood is what causes the problem, so if I'm at

someones home and they offer me something such as a hamburger - I ask

them to cook it " very well done " so that the blood is cooked out of

the meat as much as it possibly can be, but during the summer months

I adhere strictly to a vegetarian diet as close as I can.

 

As far as the Jiffy Mix is concerned - I don't think that there is

that much lard in it that's " really " going to cause one problems.

After all - all of the ingredients are turned to a flour substance,

but being a partial vegetarian - I really think it's nit-picking

about the ingredients in a fine product like Jiffy. Besides they've

been around longer than even Bisquick and Jiffy is much cheaper too

while giving everyone a high quality product.

 

If I've offended someone by what you've just read - I apologize, but

like I said in the beginning - there are many forms of

Vegetarianism. It just depends on which form is best for you. Now,

for my next recipe:

 

BAGELS [the easy way]:

 

INGREDIENTS:

 

1/4 cup butter

1/4 ounce package active dry yeast

1 1/4 cups warm water

1 cup milk

1 tablespoon sugar

1 teaspoon salt

1 egg

4 cups all-purpose flour

2 tablespoons vegetable oil

 

[remember what type of Vegetarian you are - and find substitute

ingredents to enjoy these bagels]

 

HOW TO MAKE THE BAGLES:

 

Grease 2 sheet pans with butter and set aside.

Mix the yeast with warm water in a small bowl.

Pour milk into sauce pan. Heat on medium until little bubbles form.

Remove milk from heat, add 1/4 cup butter, sugar and salt. Stir.

Pour entire mixture into a large bowl. Add yeat mixture and stir.

Separate the egg. Put the yolk in one bowl and the egg white

......in another bowl. Add 1 teaspoon of water to the yolk. Set

......the bowls aside.

Pour 2 cups of flour into the bowl with the liquid mixture. Mix

......until the flour is incorporated into the mixture. Then add

......the remaining flour, a little at a time.

Form dough into a ball.

Knead dough until smooth, and no longer sticky to touch.

Grease bowl with 1 tablespoon vegetable oil, add dough, turn it

......over to coat all sides with oil. Cover with wax paper and set

......bowl aside for 1 1/2 hours.

Punch it down to remove some of the air.

Knead the dough again for several minutes.

Divde the dough into 8 equal pieces.

Roll each dough ball into a rope.

The rope should be 6 inches long and 1/2 inch thick.

From each rope into a ring with a 1 inch hole in the center. Drop

......a little water on the rope ends and pinch them together.

Set each bagel on a floured sheet pan. Lightly spread oil and a

......little warm water over the tops of each bagel. Cover with

......wax paper. Set aside for 20 minutes.

Fill a large pot with water and bring water to a boil.

Preheat oven to 400 degrees.

Gently lift bagel off the sheet pans. With a slotted spoon, lower

......1 bagel into the water at a time.

Bagels will rise to the surface. Simmer them for 30 seconds.

Lift each bagel from the water with the slotted spoon.

Set bagels on greased sheet psan.

Immediately, brush tops of bagels with yolk mixture. You can sprinkle

......different toppings on each such as kosher salt, poppy seeds,

......onions, garlic, sesame seeds, etc.

Bake for 30 minutes at 400 degrees until tops of bagels look

......golden brown.

Lift bagels with spatula and set on a wire rack to cool.

To serve, use a serrated knife to cut bagel in half. Spread with

......butter, cream cheese, or top with lox, and:

 

ENJOY!

 

Don

[Guest guest]

You are what some here call a red-meat abstainer or a

pesco-pollo vegetarian, and that is fine. Just please respect

the main theme of this list and share only recipes that comply

with the lacto-ovo or vegan diet.

 

I do respect the type of vegetarian you wish to be. It is after all

a personal choice and nobody here is going to condemn you

for choosing your path. I also wish to stress that I do

appreciate your input and the recipes you have shared with

us so generously. However, it is clearly stated in my invite

that only lacto-ovo and vegan recipes can be shared here on

the messageboard. We don't want recipes that call for chicken

stock or some other non-vegetarian items and then have

people expect us to substitute it; same goes for listing products

that contain lard (an animal fat). It may not bother you that these

items are in the ingredients, but it does to a great majority of

what is accepted here as vegetarian and the recipes shared

should be lacto-ovo or vegan as much as in your knowledge

or power to do so. It is not " nitpicking " on our part to expect you

to comply. If you take issue with this or do not agree,

feel free to contact me offlist.

 

Respectfully,

PT

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

, " Don " <

darkinvader45210>

wrote:

> I guess I'm going to have to explain my take on being a Vegetarian.

 

> There are different forms of being a Vegetarian that a lot of

people

> are not aware of. To get the record straight - sometimes I have

been

> a 100% Vegetarian, but for me - I'm a " partial " Vegetarian. So,

when

> I give a recipe - if it's not according to the strict way of

looking

> at being a Vegetarian - I'm sure that everyone can make substitute

> ingredients and still use the same recipe.

>

> As far as what difines a Vegetarian - There are some Vegetarians

that

> will allow " one piece " of meat in their diet once a month. There

are

> others that will stay away from " red meat " but still allow " white

> meat " from poultry such as chicken or turkey and certain types of

> seafood to be part of their diet. There are, however, those who

are

> strict about there diets and are 100% Vegetarians.

>

> My point of view is that I allow " occasionally " a piece of meat in

my

> diet and adhere to white meat in poultry and seafood as part of my

> diet. The way I look at it [and other's do as well]; it's not the

> meat that is the problem but the taking into the body " the blood "

of

> the meat. The blood is what causes the problem, so if I'm at

> someones home and they offer me something such as a hamburger - I

ask

> them to cook it " very well done " so that the blood is cooked out of

> the meat as much as it possibly can be, but during the summer

months

> I adhere strictly to a vegetarian diet as close as I can.

>

> As far as the Jiffy Mix is concerned - I don't think that there is

> that much lard in it that's " really " going to cause one problems.

> After all - all of the ingredients are turned to a flour substance,

> but being a partial vegetarian - I really think it's nit-picking

> about the ingredients in a fine product like Jiffy. Besides

they've

> been around longer than even Bisquick and Jiffy is much cheaper too

> while giving everyone a high quality product.

>

> If I've offended someone by what you've just read - I apologize,

but

> like I said in the beginning - there are many forms of

> Vegetarianism. It just depends on which form is best for you.

Now,

> for my next recipe:

>

> BAGELS [the easy way]:

>

> INGREDIENTS:

>

> 1/4 cup butter

> 1/4 ounce package active dry yeast

> 1 1/4 cups warm water

> 1 cup milk

> 1 tablespoon sugar

> 1 teaspoon salt

> 1 egg

> 4 cups all-purpose flour

> 2 tablespoons vegetable oil

>

> [remember what type of Vegetarian you are - and find substitute

> ingredents to enjoy these bagels]

>

> HOW TO MAKE THE BAGLES:

>

> Grease 2 sheet pans with butter and set aside.

> Mix the yeast with warm water in a small bowl.

> Pour milk into sauce pan. Heat on medium until little bubbles form.

> Remove milk from heat, add 1/4 cup butter, sugar and salt. Stir.

> Pour entire mixture into a large bowl. Add yeat mixture and stir.

> Separate the egg. Put the yolk in one bowl and the egg white

> .....in another bowl. Add 1 teaspoon of water to the yolk. Set

> .....the bowls aside.

> Pour 2 cups of flour into the bowl with the liquid mixture. Mix

> .....until the flour is incorporated into the mixture. Then add

> .....the remaining flour, a little at a time.

> Form dough into a ball.

> Knead dough until smooth, and no longer sticky to touch.

> Grease bowl with 1 tablespoon vegetable oil, add dough, turn it

> .....over to coat all sides with oil. Cover with wax paper and set

> .....bowl aside for 1 1/2 hours.

> Punch it down to remove some of the air.

> Knead the dough again for several minutes.

> Divde the dough into 8 equal pieces.

> Roll each dough ball into a rope.

> The rope should be 6 inches long and 1/2 inch thick.

> From each rope into a ring with a 1 inch hole in the center. Drop

> .....a little water on the rope ends and pinch them together.

> Set each bagel on a floured sheet pan. Lightly spread oil and a

> .....little warm water over the tops of each bagel. Cover with

> .....wax paper. Set aside for 20 minutes.

> Fill a large pot with water and bring water to a boil.

> Preheat oven to 400 degrees.

> Gently lift bagel off the sheet pans. With a slotted spoon, lower

> .....1 bagel into the water at a time.

> Bagels will rise to the surface. Simmer them for 30 seconds.

> Lift each bagel from the water with the slotted spoon.

> Set bagels on greased sheet psan.

> Immediately, brush tops of bagels with yolk mixture. You can

sprinkle

> .....different toppings on each such as kosher salt, poppy seeds,

> .....onions, garlic, sesame seeds, etc.

> Bake for 30 minutes at 400 degrees until tops of bagels look

> .....golden brown.

> Lift bagels with spatula and set on a wire rack to cool.

> To serve, use a serrated knife to cut bagel in half. Spread with

> .....butter, cream cheese, or top with lox, and:

>

> ENJOY!

>

> Don

[Guest guest]

, " Don "

<darkinvader45210> wrote:

a fine product like Jiffy. Besides they've

> been around longer than even Bisquick and Jiffy is much cheaper too

> while giving everyone a high quality product.

 

I agree, that's why I was so disappointed to find that they use

lard.... I wish they'd think about using a non-animal based fat.

 

>

> If I've offended someone by what you've just read - I apologize,

 

Not offended, no apologies necessary here. :-) Just wondered if you

knew, because there are those who don't, and are shocked when they

find out.

 

The bagels sound good!