o do each layer of papier mache, about an hour to paint
Tear sheets of newspaper into strips about 1-inch wide, tearing down from the fold.
To make papier-mache paste, put the flour in a large bowl.
Add water, a little at a time, stirring until mixture is smooth and creamy.
Dip strips of paper into the paste.
Paste the strips in all directions over the object you want to cover.
Set your papier-mache object in a warm place to dry.
(This may take several days.)
When it has dried completely, paint colorful design on it with tempera paint.
In a bucket or bowl, mix water and flour to form a sticky, gooey paste.
Tear newspaper into strips about 1 or 2 inches wide - ragged edges stick together better.
Add strips to paste, a handful at a time.
Squeeze the paste and paper together till the mixture is mushy.
When the mass is slippery and sticks together well, you've got papier-mache.
If it's not slippery, add more paste.
Combine flour and cold water in bowl.
Add this mixture to 2 cups boiling water in saucepan.
Bring to a boil again.
Remove from heat and stir in sugar.
Let cool.
Will thicken as it cools.
Once it thickens and cools it is ready to use.
Dip newspaper strips in papier mache and take off excess.
Allow to dry several hours, till stiff.
nd a few handfuls of mache leaves or greens.
Toss
ell.
Add the mango pulp and powdered sugar and whisk
he tomato used in the recipe.) PLEASE DO NOT ADD ANY
add the passionfruit seeds and pulp and mix well. Gently fold
Melt butter and mix with brown sugar, pulp, and egg together.
Add salt, vanilla extract and cinnamon, mix well.
Add flour, nuts and raisins and the sourcream, mix well.
Add baking soda, Psyllium fiber and the Quick Oats. Continue mixing.
Add nonfat milk. Mix well.
Spoon drop onto greased cookie sheet and bake at 325\u00b0F oven for 20-25 minutes.
Cook apples whole in about 2 cups of water until soft. Press through a sieve or food mill. Measure pulp. Add sugar and spices. Cook pulp until thick enough to round up in a spoon. As pulp thickens, stir frequently to prevent sticking. (If too thick, add a small amount of water.) Pour into hot sterilized jars leaving 1/4 inch head space. Adjust caps. Process pints and quarts 10 minutes in boiling water bath. Yield about 5 pints. Very good.
ooking spray.
Mix carrot pulp, applesauce, eggs, and brown sugar
he milk mixture, then the pulp from juicing. Stir with a
In medium bowl mix dry ingredients.
In a skillet, lightly sautee veggie pulp in the butter.
In large bowl beat eggs, sour cream & mustard.
Add veggie pulp and mix well.
Stir in dry ingredients until just moistened.
Divide evenly between 12 greased or lined muffin cups.
Bake @400 for 15-18 minutes or until a toothpick comes out dry.
Stir jello and water until jello is dissolved.
Add grape pulp and lemon juice.
Let cool until slightly thickened.
Add Cool Whip.
Refrigerate until set.
Garnish with mint leaves.
Drain.
Combine dates, almond pulp, oats, almond milk, almond flour
arge bowl. Stir in carrot pulp, dates, shredded coconut, and walnuts
Preheat oven to 350\u00b0.
Mix sugar, vanilla, pulp and eggs.
Sift flour, baking powder, cinnamon, nutmeg and salt.
Slowly blend the dry ingredients into the wet ingredients.
Fold in any optional goodies.
Pour everything into a greased and floured pan (9x9x3).
Bake for 55-60 minutes, or until a wooden pick or cake tester inserted in center comes out clean.
arge bowl, combine the juice pulp, onion, garlic, oregano, cumin, salt
break tamarind into segments.
Sprinkle with soda and salt and pour boiling water on tamarind.
Stir until the water is absorbed and the seeds leave the pulp: remove the seeds.
Stir in 2 cups of sugar and blend well.
Cover and set aside at room temperature overnight.
Stir in the remaining sugar, add more if necessary to make the mixture firm enough to shape into balls.
Shape into balls and allow leave a couple hours to dry.
Roll balls in sugar. Wrap in paper squares and store.
Will keep for up to two weeks.
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).