• Prep Time:
  • Cooking Time:
  • Serves: 10 Servings

The Great Gluten Turkey, Pt 2

  • Recipe Submitted by on

Category: Vegetarian

 Ingredients List

  • continued from part one
  • Place the "turkey" in a preheated 350 degree oven and bake for 1 1/4 to 1
  • 1/2 hours, basting every 15 minutes with the wine-margarine mixture and the
  • juces in the pan. If it brown too much, cover loosly with aluminum foil.
  • Carv as you would with a regular roast and accompany with stuffing. LIGHT
  • YEAST FLAVORING POWDER: Pulverize all ingredients in a blender until
  • powdered. Store in a jar in a cool place. GREAT GLUTEN DRESSING: Melt the
  • margarine. Saute the onion, celery, and mushrooms. Combine with the
  • remaining ingredients, moistening with stock as necessary. GRAVET FOR MOCK
  • TURKEY: Melt the margarine in aq saucepan. Add the flour and cook for two
  • minutes. Add the reserved gluten stock, white wine and soy sauce. Cook,
  • stirring constantly until thick. For more flavor, an additional tablespoon
  • of light yeast flavoring may be added. HOMEMADE GLUTTEN: when you wash the
  • starch and bran away from high-gluten, whole-wheat flour, you end up with
  • just the wheat protien, or gluten. It's a strechy substance with a
  • particularly meaty texture when baked, boiled, stewed and fried, and is the
  • main component of the Great Gluten Turkey. This recipe uses 3 puonds of
  • flour. Note that the "turkey" recipe uses 10 pounds of flour. The recipe
  • ingredients can be increased and you can follow the same method outlined
  • here. NOTE: If you wish to avoid the work of making homemade gluten, there
  • is also instant gluten flour (vital wheat gluten), which only needs to be
  • mixed with water. 3 pounds or more high-gluten whole-wheat flour 3 cups or
  • more water The important point here is to use a high-gluten whole-wheat
  • flour. Whole-wheat pastry flour will not give you the same results. If
  • you're in in doubt, ask for the best flour for breadbaking, it has the
  • highest gluten content. Place the flour in a large bowl and add the water
  • while stirring constantly. Add enough water to make a very firm dough, it
  • should be much firmer than bread dough. Allow this to sit for at least one
  • hour. No kneading or setting overnight is necessary. Place the bowl
  • containing the dough in the sink. Fill it with tap water and begint to
  • massage the dough. The water will grow very white and milky ar first, as
  • the starch rinses out. This liquid can be saved and used in place of
  • arrowroot or cornstarch to thicken sauces and such. It will keep for about
  • two weeks in the refrigerator. If you don't save it, discard the water as
  • it gets cloudy and fill the bowl with fresh water. Keep filling the bowl
  • with fresh water, massaging the dough and discarding the water for about 10
  • ~ 15 minutes until the water grows gradually clear. During this process as
  • the starch and bran gets washed away, the dough will shrink in size and at
  • one point may appear to be falling apart completely. In the end it will all
  • congeal into one strechy mass. When it looks like you have a giant wad of
  • well chewed bubble gum, you have transformed flour into raw gluten. It is
  • now ready for use in the Great Gluten Turkey Recipe.
  • From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini


Recipe via Meal-Master (tm) v8.05

Title: The Great Neapolitan Bundt Cake
Categories: Cakes
Yield: 1 Servings

-Nancy Speicher DPXX20A
1 pk White cake mix
1 c Water
1/4 c Salad oil
3 Eggs
1 ts Strawberry extract
12 dr Red food color
1/4 c Chocolate-flavored syrup

2/3 c Confectioners' sugar
3 tb Chocolate-flavored syrup

Heat oven to 350F (pans with non-stick finish - 325F). Generously grease
and flour 12-cup bundt cake pan. Blend cake mix (dry), water, oil and eggs
on low speed until moistened; beat 3 minutes on medium speed. Pour 1/3 of
the batter (about 1 2/3 cups) into pan. Measure 1/2 of the remaining batter
(about 1 2/3 cups) into small bowl; stir in strawberry extract and food
color. Carefully pour into pan. Stir chocolate-flavored syrup into
remaining batter; carefully pour into pan. Bake 40 to 45 minutes or until
top springs back when touched lightly in center. Cool 10 minutes; remove
from pan. Cool completely. Spread cake with Chocolate Glaze, allowing some
to drizzle down side.
Chocolate Glaze: Mix confectioners' sugar and chocolate-flavored syrup
until smooth. If necessary, a few drops of water or small amount of
confectioners' sugar can be added until desired consistency.
Note: You can substitute yellow cake mix for white cake mix. Increase
water to 1 1/4 cups.
From Betty Crocker ad

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