|  | Welcome to | 
| Walter's | |
| Web! | |
|  | 
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NOTE: Your browser must support tables for this page to be legible. Netscape 1.1, Mosaic 2.0, and AOL 2.7 support tables; Lynx and earlier versions of AOL do not. This page is tweaked for Netscape.
| 3/4 cup | buckwheat flour | 
| 1/4 cup | millet flour | 
| 2 tsp | baking powder | 
| 1 | egg | 
| 1 TBS | oil | 
| 1 cup | water (to desired consistency) | 
| 18 oz can | tomato paste | 
| 1 can | water (use tomato paste can) | 
| 3 oz can | B in B mushrooms (incl. liquid) | 
| 2 TBL | Tamari (real soy sauce) | 
| 3 TBL | Italian Seasoning (herbs) | 
| 2/3 cup | Grated Italian Blend (Kraft cheese) | 
| 1 1/2 tsp | Onion Powder | 
| 1 tsp | Garlic Salt | 
| 1/2 TBL | Lemon Pepper | 
| 2 | bayleaf | 
| 1/2 tsp | Fennel seed (ground) | 
| 150 ml | Olive oil (a bit less than 2/3 cup) | 
| 1 tsp | Lecithin | 
| 1 TBL | parsley flakes | 
| 1 tsp | basil 
 | 
| Directions: | Mix, then low flame for 1 1/2 hrs. | 
| Yield: | 4 2/3 cups |