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Welcome to |
Walter's | |
Web! | |
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| 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
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| Directions: | Mix, then low flame for 1 1/2 hrs. |
| Yield: | 4 2/3 cups |