This cake will kill you but you will die happy. I made it for a family dinner once and Bentley and then Taylor disappeared into the kitchen. I finally went in to see what they were doing as they were snickering and I could tell they were up to something. They were hovering over the cake with forks, a very guilty expression on their faces, and Cool Whip around their mouths. The cake had a very fork-abused look.
1 yellow cake mix
1 can Cream of Coconut
1 can Sweetened Condensed Milk
1 carton cool whip
Bake cake as directed. As soon as it is out of the oven poke holes in it with the end of a wooden spoon and pour a can of cream of coconut and sweetened condensed milk over the top. When it is completely cool frost with cool whip. Refrigerate.
Friday, November 30, 2007
VEGAN STUFFED POTATOES--Lynne Snyder
I love these.
Scrub and cut out any blemishes on about 8-10 large potatoes. Prick with a knife and bake in preheated 400° oven for one hour or until tender. Remove and scoop baked potato out (hold potatoes with a hot pad), leaving a bit of potato with the skin so it will hold together.
Mash the hot potato with one recipe reduced fat or regular sour cream--recipes on this site--with double the onion powder, garlic powder and salt. Add a bit of water if the potato mixture is too stiff. Taste and add seasonings or salt if needed.
Stuff potato skins, fluffing the mixture up in peaks if possible. Return potatoes to oven and bake about a half hour or so until they are hot and the peaks start to brown.
Scrub and cut out any blemishes on about 8-10 large potatoes. Prick with a knife and bake in preheated 400° oven for one hour or until tender. Remove and scoop baked potato out (hold potatoes with a hot pad), leaving a bit of potato with the skin so it will hold together.
Mash the hot potato with one recipe reduced fat or regular sour cream--recipes on this site--with double the onion powder, garlic powder and salt. Add a bit of water if the potato mixture is too stiff. Taste and add seasonings or salt if needed.
Stuff potato skins, fluffing the mixture up in peaks if possible. Return potatoes to oven and bake about a half hour or so until they are hot and the peaks start to brown.
PASTA WITH FRESH TOMATOES AND SPINACH--Lynne Snyder
I ate a pasta like this at a restaurant and so came home and fiddled with ingredients until I came up with something I liked. This will serve 8
Roma tomatoes, about 20 or about 4 pounds
1-2 pounds fresh spinach, chopped
1-2 onions, chopped
6-10 garlic cloves, chopped
olive oil
1-2 Tbs. dried basil--or use a whole lot of fresh
1 recipe Reduced Fat Sour Cream W/ Double Spices and Salt
22 ounces curly (or other) pasta
Sauté garlic and onions in olive oil until onions are wilted. Add chopped tomatoes and sauté ½ hour. Add basil and simmer a few minutes longer. Boil pasta until al dente, drain. Put spinach on top of tomato mixture, top with pasta and sour cream, stir.
Reduced fat sour cream w/ double spice and salt recipe
½ cup cashews
1 recipe thick water
¼ cup water
1 Tbs. extra virgin olive oil
2 Tbs. lemon juice
2 tsp. salt
1 tsp onion powder
½ tsp. garlic powder
Put water (not thick water), lemon juice, cashews and oil in a blender and blend until the cashews are liquefied. Add thick water, spices and salt mix well.
Note: These spices and the salt are doubled! If making regular sour cream cut them in half.
Thick Water—Lynne Snyder
1 cup water
2 Tbs. Arrowroot powder or cornstarch
Bring ¾ cup water to a boil, mix ¼ cup water with arrowroot powder and stir into boiling water. Boil and stir, one half minute or until clear.
Roma tomatoes, about 20 or about 4 pounds
1-2 pounds fresh spinach, chopped
1-2 onions, chopped
6-10 garlic cloves, chopped
olive oil
1-2 Tbs. dried basil--or use a whole lot of fresh
1 recipe Reduced Fat Sour Cream W/ Double Spices and Salt
22 ounces curly (or other) pasta
Sauté garlic and onions in olive oil until onions are wilted. Add chopped tomatoes and sauté ½ hour. Add basil and simmer a few minutes longer. Boil pasta until al dente, drain. Put spinach on top of tomato mixture, top with pasta and sour cream, stir.
Reduced fat sour cream w/ double spice and salt recipe
½ cup cashews
1 recipe thick water
¼ cup water
1 Tbs. extra virgin olive oil
2 Tbs. lemon juice
2 tsp. salt
1 tsp onion powder
½ tsp. garlic powder
Put water (not thick water), lemon juice, cashews and oil in a blender and blend until the cashews are liquefied. Add thick water, spices and salt mix well.
Note: These spices and the salt are doubled! If making regular sour cream cut them in half.
Thick Water—Lynne Snyder
1 cup water
2 Tbs. Arrowroot powder or cornstarch
Bring ¾ cup water to a boil, mix ¼ cup water with arrowroot powder and stir into boiling water. Boil and stir, one half minute or until clear.
OYSTER MUSHROOMS AND ASPARAGUS OVER ANGEL HAIR PASTA--Lynne Snyder
One day I saw oyster mushrooms in the grocery store and so i bought them. I think the angels were hovering because I had never heard of a recipe like this so one of them must have whispered in my ear. Serves 2 hungry people or 3 polite ones.
Olive oil
1 red onion, thinly sliced
1/2 bunch asparagus, sliced diagonally (or use broccoli)
1 8 oz. container oyster mushrooms, sliced
1/2 can black olives, cut in
half
garlic powder
salt and pepper
Heat several Tbs. olive oil in fry pan and sauté onion. When almost done add asparagus and oyster mushrooms, sauté a few more minutes. Add chopped olives, season with garlic powder, salt & pepper and serve over hot angel hair pasta.
Olive oil
1 red onion, thinly sliced
1/2 bunch asparagus, sliced diagonally (or use broccoli)
1 8 oz. container oyster mushrooms, sliced
1/2 can black olives, cut in
half
garlic powder
salt and pepper
Heat several Tbs. olive oil in fry pan and sauté onion. When almost done add asparagus and oyster mushrooms, sauté a few more minutes. Add chopped olives, season with garlic powder, salt & pepper and serve over hot angel hair pasta.
SPICY SPAGHETTI SAUCE--Lynne Snyder
Elizabeth used to love the "Angry Penne"--I think it was Penne Arrabbiato--that Macaroni Grill served. I tried to clone it. I don't know how close this is but its fabulous. I serve spaghetti the first day and then use this sauce to make lasagna.
2-3 Tbs. olive oil
12 cloves minced or crushed garlic
6 to 8 (8 oz) cans tomato sauce,
2 (16 oz.) cans diced or crushed tomatoes
1 ½ tsp. basil
½ tsp. dried oregano
½ tsp.seasoned salt
¼ to 1 tsp.dried chili flakes (optional—this makes the sauce spicy--Elizabeth says there is no use making it if you're not going to make it spicy—I use 1 tsp.)
Sauté garlic in medium hot oil until it just starts to turn a light tan. Immediately add tomato sauce, tomatoes and chili flakes. Simmer until thick as desired. Add basil, seasoned salt and oregano and simmer a few more minutes.
2-3 Tbs. olive oil
12 cloves minced or crushed garlic
6 to 8 (8 oz) cans tomato sauce,
2 (16 oz.) cans diced or crushed tomatoes
1 ½ tsp. basil
½ tsp. dried oregano
½ tsp.seasoned salt
¼ to 1 tsp.dried chili flakes (optional—this makes the sauce spicy--Elizabeth says there is no use making it if you're not going to make it spicy—I use 1 tsp.)
Sauté garlic in medium hot oil until it just starts to turn a light tan. Immediately add tomato sauce, tomatoes and chili flakes. Simmer until thick as desired. Add basil, seasoned salt and oregano and simmer a few more minutes.
VEGAN CHEESE BALL--Lynne Snyder
I had forgotten how good this was.
1/4 cup flour
3/4 cup water
1 Tbs. Braggs Liquid Aminos
1 Tbs. arrowroot powder or cornstarch
1 1/2 tsp. garlic powder
1 tsp. onion powder
1 tsp. Real Salt
1 tsp. prepared mustard, Dijon if possible
1/4 tsp. pepper
1/4 tsp. liquid smoke
3/4 cup nutritional yeast
3 Tbs. extra virgin olive oil
1 (8 oz.) container Better Than Cream Cheese
Chopped nuts (optional)
Put flour in a dry pan over medium heat; stir constantly until the flour is a bit brown. Wisk in remaining ingredients (except oil, Better Than Cream Cheese and nuts) stirring until mixture is very thick. Remove from the heat and add the olive oil; let cool until barely warm. Stir in Better Than Cream Cheese and refrigerate until very cold. Form mixture into a ball and roll it in the chopped nuts.
Note: I don’t usually form it into a ball, I just put it in a storage container and refrigerate. When I serve it we put it into individual smaller containers (like a custard cup) to eat with crackers, etc.
1/4 cup flour
3/4 cup water
1 Tbs. Braggs Liquid Aminos
1 Tbs. arrowroot powder or cornstarch
1 1/2 tsp. garlic powder
1 tsp. onion powder
1 tsp. Real Salt
1 tsp. prepared mustard, Dijon if possible
1/4 tsp. pepper
1/4 tsp. liquid smoke
3/4 cup nutritional yeast
3 Tbs. extra virgin olive oil
1 (8 oz.) container Better Than Cream Cheese
Chopped nuts (optional)
Put flour in a dry pan over medium heat; stir constantly until the flour is a bit brown. Wisk in remaining ingredients (except oil, Better Than Cream Cheese and nuts) stirring until mixture is very thick. Remove from the heat and add the olive oil; let cool until barely warm. Stir in Better Than Cream Cheese and refrigerate until very cold. Form mixture into a ball and roll it in the chopped nuts.
Note: I don’t usually form it into a ball, I just put it in a storage container and refrigerate. When I serve it we put it into individual smaller containers (like a custard cup) to eat with crackers, etc.
BRYANNA'S FRANKLY FIBEROUS CHOCOLATE CHIP BRAN MUFFINS--Bryanna Grogan on Vegsourse
Bryanna has a vegetarian site on Vegsource. I have some of her cookbooks and they are really good. I made these muffins so often I doubled the batch. (The double proportions are in parenthesis.) Because I made her muffins so often I bought a huge bag--maybe 25 pounds--of bran and then after making the muffins a few more times I quit. Phil found the bag in the basement recently and said, "what shall we do with this?" I don't have a clue. I guess I'll have to make two thousand batches of this soon. If you want some bran come on over. I have plenty.
MIX TOGETHER:
1 and 1/2 c. wheat bran (3 cups)
1 and 1/2 c. water (3 cups)
Let soak 15 min.
ADD WET MIX:
1/4 c. applesauce (1/2 cup)
2 T. Lynne’s low-fat homemade margarine (1/4 cup) or oil
1 T. flax seeds ground (1/4 cup)
1/4 c. water blended with flax seed til “gloppy” (1/2 cup)
DRY MIX:
1 c. spelt flour (2 cups) Other flour would be fine.
¼ cup sugar (1/2 cup)
1 T. baking powder (2 Tbs.)
1/2 tsp. salt (1 tsp.)
1/2 T. EnerG egg replacer (1 T.)
ADDITIONAL INGREDIENTS1/2 c. semisweet chocolate chips (1 cup)
Preheat the oven to 400 degrees F. Grease 12 muffin cups. (24)
Soak the bran and “milk” (water) together in a medium bowl for 15 minutes.
Meanwhile, mix the Dry Mix ingredients together in a small bowl. After the bran has soaked for 15 minutes, add the Wet Mix to the bowl, stirring briefly. Dump in the Dry Mix and stir briefly. Scoop evenly into the prepared muffin tin. Sprinkle chocolate chips over the top and push them into the batter with a toothpick. Bake 20 minutes.
Loosen the muffins carefully with a knife and set them on their sides in their muffin cups. Place the tin on a rack. Let sit for about 10 minutes before serving. These muffins are very moist when just taken from the oven, but firm up on standing, and remain moist the next day. Cool thoroughly and store in a closed plastic bag or container. They will keep moist for 2 or 3 days. These freeze well. (Calories each made with oil--174, 3 weight watcher points. Calories made with homemade margarine--159, 2 w w points)
MIX TOGETHER:
1 and 1/2 c. wheat bran (3 cups)
1 and 1/2 c. water (3 cups)
Let soak 15 min.
ADD WET MIX:
1/4 c. applesauce (1/2 cup)
2 T. Lynne’s low-fat homemade margarine (1/4 cup) or oil
1 T. flax seeds ground (1/4 cup)
1/4 c. water blended with flax seed til “gloppy” (1/2 cup)
DRY MIX:
1 c. spelt flour (2 cups) Other flour would be fine.
¼ cup sugar (1/2 cup)
1 T. baking powder (2 Tbs.)
1/2 tsp. salt (1 tsp.)
1/2 T. EnerG egg replacer (1 T.)
ADDITIONAL INGREDIENTS1/2 c. semisweet chocolate chips (1 cup)
Preheat the oven to 400 degrees F. Grease 12 muffin cups. (24)
Soak the bran and “milk” (water) together in a medium bowl for 15 minutes.
Meanwhile, mix the Dry Mix ingredients together in a small bowl. After the bran has soaked for 15 minutes, add the Wet Mix to the bowl, stirring briefly. Dump in the Dry Mix and stir briefly. Scoop evenly into the prepared muffin tin. Sprinkle chocolate chips over the top and push them into the batter with a toothpick. Bake 20 minutes.
Loosen the muffins carefully with a knife and set them on their sides in their muffin cups. Place the tin on a rack. Let sit for about 10 minutes before serving. These muffins are very moist when just taken from the oven, but firm up on standing, and remain moist the next day. Cool thoroughly and store in a closed plastic bag or container. They will keep moist for 2 or 3 days. These freeze well. (Calories each made with oil--174, 3 weight watcher points. Calories made with homemade margarine--159, 2 w w points)
HICKORY SAUCE--Taylor Snyder
Taylor say this is like the sauce that is served at The Training Table, but he says "ssh, don't tell!"
1 cup Barbecue Sauce
1 and 1/2 cups Ketchup (or catsup, but don't tell Grandma Rasmussen)
1/8 tsp. Cayenne Pepper
1/8 tsp. Chili Powder
1 Tbs. Red Hot
Fry Sauce
Mix mayonnaise into Hickory Sauce. Serve with steamin' heaps of evil French fries.
1 cup Barbecue Sauce
1 and 1/2 cups Ketchup (or catsup, but don't tell Grandma Rasmussen)
1/8 tsp. Cayenne Pepper
1/8 tsp. Chili Powder
1 Tbs. Red Hot
Fry Sauce
Mix mayonnaise into Hickory Sauce. Serve with steamin' heaps of evil French fries.
HEY CURLY, WHERE'S MOE?--adapted from a recipe from the Chancery Restaurants in Wisconsin
My daughter-in-law, Michelle loves this. I haven't made it for a long time, I guess it's time because it really is good.
4 (3 oz.) pkgs. Ramen-style noodles (without seasoning packets)
vegetable oil
3 zucchini (6 inches each, with skins on), cut into half-moon slices
60 fresh pea pods, ends trimmed
3 cups broccoli florets
1 red bell pepper, seeded, cored and julienne-cut
2 large carrots, julienne-cut
1 medium onion, cut into thin wedges or 2 bunches green onions, chopped, white part only
Sweet and spicy sauce (recipe following)
Boil noodles 3 to 4 minutes or until tender; drain. In large skillet, stir fry vegetables until they are tender yet still crisp. Add drained hot noodles and enough hot sweet and spicy sauce to coat well. Make 6 to 8 servings.
Sweet and Spicy Sauce:
2 cups water (divided)
2 tablespoons cornstarch
3/4 cup sugar
1 cup soy sauce
2 tablespoons sesame oil
1 tablespoon Chinese chili with garlic*, or to taste
1/2 teaspoon garlic powder
Combine 1/2 cup water with cornstarch and mix until cornstarch is dissolved. Combine remaining ingredients, including 1 1/2 cups water, in a medium saucepan. Bring to a low boil. Add cornstarch mixture, stirring constantly until smooth. Bring to full boil. Refrigerate any unused sauce. Note from Lynne: I used about half to 3/4 recipe of the sauce. Leftovers make a nice sauce for any stir fry.
*I didn't have any Chinese chili with garlic but used a spicy Vietnamese garlic sauce I had in the fridge; it worked wonderfully.
4 (3 oz.) pkgs. Ramen-style noodles (without seasoning packets)
vegetable oil
3 zucchini (6 inches each, with skins on), cut into half-moon slices
60 fresh pea pods, ends trimmed
3 cups broccoli florets
1 red bell pepper, seeded, cored and julienne-cut
2 large carrots, julienne-cut
1 medium onion, cut into thin wedges or 2 bunches green onions, chopped, white part only
Sweet and spicy sauce (recipe following)
Boil noodles 3 to 4 minutes or until tender; drain. In large skillet, stir fry vegetables until they are tender yet still crisp. Add drained hot noodles and enough hot sweet and spicy sauce to coat well. Make 6 to 8 servings.
Sweet and Spicy Sauce:
2 cups water (divided)
2 tablespoons cornstarch
3/4 cup sugar
1 cup soy sauce
2 tablespoons sesame oil
1 tablespoon Chinese chili with garlic*, or to taste
1/2 teaspoon garlic powder
Combine 1/2 cup water with cornstarch and mix until cornstarch is dissolved. Combine remaining ingredients, including 1 1/2 cups water, in a medium saucepan. Bring to a low boil. Add cornstarch mixture, stirring constantly until smooth. Bring to full boil. Refrigerate any unused sauce. Note from Lynne: I used about half to 3/4 recipe of the sauce. Leftovers make a nice sauce for any stir fry.
*I didn't have any Chinese chili with garlic but used a spicy Vietnamese garlic sauce I had in the fridge; it worked wonderfully.
SWEET AND SOUR SAUCE FOR TEMPURA CHICKEN MADE WITH SUNBURGERS--Lynne Snyder
Use for tempura battered sunburger chunks (called Sweet and Sour Chicken for Elizabeth who loved it so much when she was little.)
2 cups pineapple juice (or, if you are using pineapple in a stir fry or salad recipe, drain the juice form one 20 oz. can of pineapple chunks plus add enough water to measure 2 cups)
2 cups sugar
¾ cups vinegar
1 tsp. salt
½ cup ketchup, maybe a Tbs. or two more if desired. Taste and adjust.
¼ cup cornstarch (4 Tbs.) dissolved in
½ cup water
Bring juice, sugar, vinegar, salt and ketchup to a boil. Stir in cornstarch and water, whisking constantly. Simmer two minutes. This will keep a long time in the fridge.
2 cups pineapple juice (or, if you are using pineapple in a stir fry or salad recipe, drain the juice form one 20 oz. can of pineapple chunks plus add enough water to measure 2 cups)
2 cups sugar
¾ cups vinegar
1 tsp. salt
½ cup ketchup, maybe a Tbs. or two more if desired. Taste and adjust.
¼ cup cornstarch (4 Tbs.) dissolved in
½ cup water
Bring juice, sugar, vinegar, salt and ketchup to a boil. Stir in cornstarch and water, whisking constantly. Simmer two minutes. This will keep a long time in the fridge.
TEMPURA BATTER FOR SUNBURGERS MADE INTO SWEET AND SOUR "CHICKEN"--Chef Deb from Vegsource
Deborah on the Vegsource Recipe Board gave me this recipe years ago.
1 cup flour
1/4 cup cornstarch
1 tsp. baking powder
1 tsp. oil
1/2 tsp. sugar (optional)
1/4 tsp. salt
ice water
oil for frying
Vegetables (thin slices of squash, bell pepper, eggplant, broccoli and cauliflower florets or whole green beans.)
Mix flour, cornstarch, salt, and baking powder. Add ice water slowly, stirring until mixture is like a thick pancake batter. Dip vegetables into batter, shake off excess. Fry vegetables in oil heated to 350 degrees until light brown and crispy. drain on paper towels.
1 cup flour
1/4 cup cornstarch
1 tsp. baking powder
1 tsp. oil
1/2 tsp. sugar (optional)
1/4 tsp. salt
ice water
oil for frying
Vegetables (thin slices of squash, bell pepper, eggplant, broccoli and cauliflower florets or whole green beans.)
Mix flour, cornstarch, salt, and baking powder. Add ice water slowly, stirring until mixture is like a thick pancake batter. Dip vegetables into batter, shake off excess. Fry vegetables in oil heated to 350 degrees until light brown and crispy. drain on paper towels.
SUNBURGERS--Doris and Dee Olsen and Lynne Snyder
These burgers have the best texture of any homemade burger I have tasted. I used to make them all the time. I probably should make them again and share them with my daughter's Vegan friends
Bring 10 cups water to a boil and add:
1 1/2 cups powdered imitation beef soup base (I used Frontier brand)
1 1/2 cups nutritional yeast
3/4 cups dry onion flakes
1 Tbs. garlic powder
1 Tbs. thyme
1 Tbs. basil
1 Tbs. dry parsley
Simmer about 3 minutes, remove from heat and add:
1 1/2 cups Braggs Liquid Aminos
1/2 cup soy sauce
3 Tbs. oil
1/4 cup A-1 Steak Sauce
1 Tbs. liquid smoke
Stir into:
15 to 20 cups oatmeal
1 cup sunflower seeds
Mixture should be virtually instantly stiff and almost too hard to stir, if not, add additional oats. Scoop out balls using ice cream scoop and place on lightly oiled cookie sheet. Flatten patties and bake in 350 degree oven for 10-15 minutes on each side. Patties can be placed in Tupperware containers or plastic bags and frozen. This
recipe makes 40-50 3-inch patties.
Note: Doris and Dee used a small Tupperware hamburger press to shape their patties and I bought one too. Humm. I wonder where it is? To re-heat frozen patties place in a fry pan sprayed with vegetable spray and cook over medium heat about 5 minutes on each side.
To make nuggets cut in one inch pieces, wet with water and shake in flour.
Fry in oil until brown.
To make sweet and sour chicken substitute chicken flavor soup base for the beef soup base. Cut burgers into one inch pieces, dip in tempura batter and fry in hot oil.
Serve with sweet and sour sauce.
Bring 10 cups water to a boil and add:
1 1/2 cups powdered imitation beef soup base (I used Frontier brand)
1 1/2 cups nutritional yeast
3/4 cups dry onion flakes
1 Tbs. garlic powder
1 Tbs. thyme
1 Tbs. basil
1 Tbs. dry parsley
Simmer about 3 minutes, remove from heat and add:
1 1/2 cups Braggs Liquid Aminos
1/2 cup soy sauce
3 Tbs. oil
1/4 cup A-1 Steak Sauce
1 Tbs. liquid smoke
Stir into:
15 to 20 cups oatmeal
1 cup sunflower seeds
Mixture should be virtually instantly stiff and almost too hard to stir, if not, add additional oats. Scoop out balls using ice cream scoop and place on lightly oiled cookie sheet. Flatten patties and bake in 350 degree oven for 10-15 minutes on each side. Patties can be placed in Tupperware containers or plastic bags and frozen. This
recipe makes 40-50 3-inch patties.
Note: Doris and Dee used a small Tupperware hamburger press to shape their patties and I bought one too. Humm. I wonder where it is? To re-heat frozen patties place in a fry pan sprayed with vegetable spray and cook over medium heat about 5 minutes on each side.
To make nuggets cut in one inch pieces, wet with water and shake in flour.
Fry in oil until brown.
To make sweet and sour chicken substitute chicken flavor soup base for the beef soup base. Cut burgers into one inch pieces, dip in tempura batter and fry in hot oil.
Serve with sweet and sour sauce.
CHILAKAS--Betty Helquies--a friend of Lynne's
This recipe has become a favorite of everyone who tries it; teenagers especially love it. It is similar to taco salad but is set up buffet style and everyone builds their own Chilaka.
Layer on individual plates:
lettuce, chopped
Fritos brand corn chips
hot chili
tomatoes, chopped
olives, chopped
green onions, chopped
ranch dressing or sour cream
salsa
Layer on individual plates:
lettuce, chopped
Fritos brand corn chips
hot chili
tomatoes, chopped
olives, chopped
green onions, chopped
ranch dressing or sour cream
salsa
VEGAN STROGANOFF--Lynne Snyder
Vegan Stroganoff--Lynne Snyder
Onions, cut in half and thinly sliced
mushrooms, sliced
garlic, minced or pressed
Superior Touch Better than Bouillon Vegetable Base
Olive oil
water
Fettuccine Noodles
Sauté onions in oil (or steam in water). Add mushrooms, garlic, some Bouillon and a bit of water; cover and steam until mushrooms are to your liking. Uncover, add white sauce, simmer a minute or two to blend flavors and serve over hot noodles.
White Sauce
flour
pepper
oil
soy milk
salt
Sauté flour and pepper (pepper is the secret ingredient in a good white sauce--it must be sautéd with the flour and oil) in oil for a minute or two, stirring constantly. Whisk in soy milk and salt to taste. Heat until it is thick.
Onions, cut in half and thinly sliced
mushrooms, sliced
garlic, minced or pressed
Superior Touch Better than Bouillon Vegetable Base
Olive oil
water
Fettuccine Noodles
Sauté onions in oil (or steam in water). Add mushrooms, garlic, some Bouillon and a bit of water; cover and steam until mushrooms are to your liking. Uncover, add white sauce, simmer a minute or two to blend flavors and serve over hot noodles.
White Sauce
flour
pepper
oil
soy milk
salt
Sauté flour and pepper (pepper is the secret ingredient in a good white sauce--it must be sautéd with the flour and oil) in oil for a minute or two, stirring constantly. Whisk in soy milk and salt to taste. Heat until it is thick.
VEGAN CLAM DIP--Lynne Snyder
When we were Vegan two of our boys "stole" the Vegan Clam Dip and barricaded themselves in a bedroom with a bag of chips. They thought they had the "real" non-vegan version. They practically ate the whole batch before coming out. When we told them they blustered and stammered but they had been caught--they couldn't tell the difference!
1 (8 oz.) pkg. Tofutti Better than Cream Cheese
½ cup soy milk
1 Tbs. A-1 steak sauce
1 Tbs. Braggs Liquid Aminos
¼ tsp. garlic powder
¼ tsp. onion powder
1/8 tsp. salt
1/8 tsp. pepper
½ cup dry Chicken TVP (or plain TVP or seafood TVP if you can find it)
additional soy milk if needed
Blend everything (except TVP) together well; then add TVP. It will take about 15 minutes for the TVP to re-hydrate and the dip to thicken (if it gets too thick add more soymilk, a few drops at a time). Serve with fresh vegetables and chips.
1 (8 oz.) pkg. Tofutti Better than Cream Cheese
½ cup soy milk
1 Tbs. A-1 steak sauce
1 Tbs. Braggs Liquid Aminos
¼ tsp. garlic powder
¼ tsp. onion powder
1/8 tsp. salt
1/8 tsp. pepper
½ cup dry Chicken TVP (or plain TVP or seafood TVP if you can find it)
additional soy milk if needed
Blend everything (except TVP) together well; then add TVP. It will take about 15 minutes for the TVP to re-hydrate and the dip to thicken (if it gets too thick add more soymilk, a few drops at a time). Serve with fresh vegetables and chips.
CLAM DIP--Lynne Snyder
1 8 oz. pkg cream cheese
1 can clams
½ tsp salt
½ tsp. onion powder
¼ tsp. garlic powder
¼ tsp. black pepper (very important)
1 good glug Worcestershire sauce, about 1 ½ tsp. to one Tbl.
Put cream cheese and all seasonings and calm juice* in blender and blend until super smooth. Add clams and blend until a little chunky. Taste and adjust seasonings.
*I have noticed that as the years progress the canning companies are putting less clams and more clam juice in the cans. You may want to hold a little of the juice out and add only if the dip is too thick.
Serve with chips and all kinds of veggies.
1 can clams
½ tsp salt
½ tsp. onion powder
¼ tsp. garlic powder
¼ tsp. black pepper (very important)
1 good glug Worcestershire sauce, about 1 ½ tsp. to one Tbl.
Put cream cheese and all seasonings and calm juice* in blender and blend until super smooth. Add clams and blend until a little chunky. Taste and adjust seasonings.
*I have noticed that as the years progress the canning companies are putting less clams and more clam juice in the cans. You may want to hold a little of the juice out and add only if the dip is too thick.
Serve with chips and all kinds of veggies.
NEW POTATOES AND PEAS--Lynne's Mom
As soon as Mom could dig the first new potatoes in the early summer we were sure to have new potatoes and peas for dinner. She only peeled part of the skin off, usually in a little spiral around the potato but I am guessing she peeled the part of the potato that the shovel might have nicked. This dish meant summer to me, along with rhubarb (which I adored) and asparagus (which I did not adore but have since learned to).
New potatoes
Fresh or frozen peas
milk or soy milk
green onions (optional)
garlic (optional)
oil
flour
pepper
salt
Clean and boil new potatoes until tender. (If they are too large cut in half or fourths.) Put frozen peas (or fresh picked if you are lucky enough to have them) into the boiling potato water and remove pot from the heat. Let stand one or two minutes. Drain.
Sauté green onions and garlic (if using) in oil a minute or two, add flour and pepper (pepper is the secret to a good white sauce) and continue sautéing a couple of minutes, stirring constantly. Whisk in milk or soy milk and salt to taste. Add drained potatoes and peas.
New potatoes
Fresh or frozen peas
milk or soy milk
green onions (optional)
garlic (optional)
oil
flour
pepper
salt
Clean and boil new potatoes until tender. (If they are too large cut in half or fourths.) Put frozen peas (or fresh picked if you are lucky enough to have them) into the boiling potato water and remove pot from the heat. Let stand one or two minutes. Drain.
Sauté green onions and garlic (if using) in oil a minute or two, add flour and pepper (pepper is the secret to a good white sauce) and continue sautéing a couple of minutes, stirring constantly. Whisk in milk or soy milk and salt to taste. Add drained potatoes and peas.
LEMON BARS--Sharee Snyder
Sharee made a double batch of this years ago for a wedding shower. They were so good they have been in the family cookbook ever since.
Crust:
1 cake mix-lemon or chocolate (if using chocolate eliminate lemon juice. We have never tried chocolate because we love the lemon so much.)
1 egg or egg substitute--I have used EnerG egg replacer, adding a tsp. nutritional yeast to each “egg.”
1/3 cup oil
Mix cake mix, 1 egg and the oil together well. Save out one cup of mixture. Press remaining mixture into 9x13 pan; bake 350° for 15 min.
1 8 oz pkg. cream cheese (I have used Tofutti Better Than Cream Cheese for the vegan version)
1/3 cup sugar
1 tsp. lemon juice
Cream together cream cheese, egg or egg substitute, sugar and lemon juice until smooth and light. Pour over baked crumbs.
Topping: Sprinkle remaining crumb mixture over top and bake at 350° 13 more minutes.
Crust:
1 cake mix-lemon or chocolate (if using chocolate eliminate lemon juice. We have never tried chocolate because we love the lemon so much.)
1 egg or egg substitute--I have used EnerG egg replacer, adding a tsp. nutritional yeast to each “egg.”
1/3 cup oil
Mix cake mix, 1 egg and the oil together well. Save out one cup of mixture. Press remaining mixture into 9x13 pan; bake 350° for 15 min.
Middle layer
1 egg or replacement1 8 oz pkg. cream cheese (I have used Tofutti Better Than Cream Cheese for the vegan version)
1/3 cup sugar
1 tsp. lemon juice
Cream together cream cheese, egg or egg substitute, sugar and lemon juice until smooth and light. Pour over baked crumbs.
Topping: Sprinkle remaining crumb mixture over top and bake at 350° 13 more minutes.
CARROT CAKE--Lynne Snyder
I got this recipe years and years ago, when I was newly married. I wrote down the baking temperature as 225 °--I was too inexperienced to know that no one would bake a cake at 225°. So, I baked it at that temperature and it baked and baked and baked. Finally the toothpick test said it was done. Well it was fabulous. Everyone LOVED it. The only problem is that the cake rose and slurped over the top and the slurped part burned in the bottom of the oven. But we loved it and so we had slurping cake for years and years. When we went Vegan I modified it to use tofu. No more slurping over and it was just as good.
2 cups sugar
1 (12.3 oz.) pkg. silken tofu
1 cup oil (original recipe called for a cup and a half)
1 tsp. vanilla
2 cups flour
1 scant tsp. salt
1 Tbs. soda
1 Tbs. cinnamon
3 cups grated carrots
1 to 2 cups chopped walnuts (I use almonds if I know someone is allergic to walnuts and it's just as good)
Blend sugar and tofu well in food processor--they must be mixed very well or there will be tofu lumps. Pour mixture into a bowl and add oil and vanilla, mix well. Mix together flour, salt, soda and cinnamon, then stir in tofu mixture. Stir carrots and nuts into batter and pour into a Pam sprayed 9 by 13 inch glass pan. Bake at 225 degrees (note unusual temperature!) for 2 to 2½ hours. Test with a toothpick.
Frost with Duncan Heinz cream cheese frosting or if making this vegan frost with cream cheese frosting made with Better than Cream Cheese, powdered sugar, some soy or rice milk, a little oil and some vanilla.
2 cups sugar
1 (12.3 oz.) pkg. silken tofu
1 cup oil (original recipe called for a cup and a half)
1 tsp. vanilla
2 cups flour
1 scant tsp. salt
1 Tbs. soda
1 Tbs. cinnamon
3 cups grated carrots
1 to 2 cups chopped walnuts (I use almonds if I know someone is allergic to walnuts and it's just as good)
Blend sugar and tofu well in food processor--they must be mixed very well or there will be tofu lumps. Pour mixture into a bowl and add oil and vanilla, mix well. Mix together flour, salt, soda and cinnamon, then stir in tofu mixture. Stir carrots and nuts into batter and pour into a Pam sprayed 9 by 13 inch glass pan. Bake at 225 degrees (note unusual temperature!) for 2 to 2½ hours. Test with a toothpick.
Frost with Duncan Heinz cream cheese frosting or if making this vegan frost with cream cheese frosting made with Better than Cream Cheese, powdered sugar, some soy or rice milk, a little oil and some vanilla.
REDUCED FAT "SOUR CREAM"--Lynne Snyder
½ cup cashews
1 cup thick water
2 Tbs. to ¼ cup water
1 Tbs. oil
2 Tbs. lemon juice
1 tsp. salt
½ tsp onion powder
¼ tsp. garlic powder
Put water (not thick water), lemon juice, cashews and oil in a blender and blend until the cashews are liquefied. Add thick water and spices and mix well.
Note: If you double the onion and garlic powder you will have a sour cream that really has some punch. (I like it, but I like very flavorful food. Try it the normal way first. Phil doesn't like the double spiced version.)
1 cup thick water
2 Tbs. to ¼ cup water
1 Tbs. oil
2 Tbs. lemon juice
1 tsp. salt
½ tsp onion powder
¼ tsp. garlic powder
Put water (not thick water), lemon juice, cashews and oil in a blender and blend until the cashews are liquefied. Add thick water and spices and mix well.
Note: If you double the onion and garlic powder you will have a sour cream that really has some punch. (I like it, but I like very flavorful food. Try it the normal way first. Phil doesn't like the double spiced version.)
"SOUR CREAM" --Lynne Snyder
This is my vegan/vegetarian recipe for sour cream. I like the taste better than commercial sour cream.
½ generous cup cashews or almonds, soaked, drained
½ cup extra virgin olive oil
½ cup water
2 Tbs. lemon juice
1 tsp. Real Salt
½ tsp. onion powder
¼ tsp. garlic powder
Blend all ingredients except lemon juice until nuts are completely pulverized. Add lemon juice and mix well.
½ generous cup cashews or almonds, soaked, drained
½ cup extra virgin olive oil
½ cup water
2 Tbs. lemon juice
1 tsp. Real Salt
½ tsp. onion powder
¼ tsp. garlic powder
Blend all ingredients except lemon juice until nuts are completely pulverized. Add lemon juice and mix well.
BAKED TOFU—Lynne Snyder
This is a good sandwich "meat" for vegetarians. I used to make it all the time for Phil. He would sneak into the fridge and eat a few pieces. When I went to make him a sandwich...well, you know. Nothing there.
For 14 ounce pkg firm tofu:
¼ cup Braggs Liquid Aminos
2 Tbs. water
1 tsp. parsley flakes, finely crushed
1 tsp. sesame oil
½ tsp. garlic powder
½ tsp. onion powder
For 19 ounce pkg firm tofu:
1/3 cup Braggs
2 Tbs. water
1 tsp. parsley flakes, crushed
1 generous tsp. sesame oil
½ heaping tsp. garlic pd.
½ heaping tsp. onion pd.
Mix Braggs, water, oil and spices together and spread some in a 9x13 pan that has been sprayed with non-stick spray. Slice tofu thin and place in pan. Cover with remaining liquid. Bake 325 degrees 45 minutes. Turn tofu over and bake 45 minutes or until done to your liking.
For 14 ounce pkg firm tofu:
¼ cup Braggs Liquid Aminos
2 Tbs. water
1 tsp. parsley flakes, finely crushed
1 tsp. sesame oil
½ tsp. garlic powder
½ tsp. onion powder
For 19 ounce pkg firm tofu:
1/3 cup Braggs
2 Tbs. water
1 tsp. parsley flakes, crushed
1 generous tsp. sesame oil
½ heaping tsp. garlic pd.
½ heaping tsp. onion pd.
Mix Braggs, water, oil and spices together and spread some in a 9x13 pan that has been sprayed with non-stick spray. Slice tofu thin and place in pan. Cover with remaining liquid. Bake 325 degrees 45 minutes. Turn tofu over and bake 45 minutes or until done to your liking.
RED PEPPER JAM--Lynne Snyder
I have made this in the dead of winter when red peppers were really cheap. It's good on corn bread but not everyone likes it. I love it but then, you know, I like most everything, I like most everybody, mostly I'm just a likable kind of girl.
7 large red bell peppers
2 cups apple cider vinegar
2 tsp. salt
2 tsp. chili powder
10 cups sugar
2/3 cups lemon juice
1 pkg. pectin (or 1/2 cup Instant Clear Jell if you can get it)
Stem and seed peppers, cut into chunks and grind into very fine pieces in a food processor. (This should measure about 4 cups.) Put in a large pan with the vinegar, salt and chili powder, bring to a boil, reduce heat and simmer 10 minutes.
Mix the sugar and pectin together very well and add to boiling mixture along with the lemon juice. Bring to a rolling boil and boil one minute. Pour into sterilized pint or half pint jars and seal. Process in boiling water bath or steam bath 10 minutes.
7 large red bell peppers
2 cups apple cider vinegar
2 tsp. salt
2 tsp. chili powder
10 cups sugar
2/3 cups lemon juice
1 pkg. pectin (or 1/2 cup Instant Clear Jell if you can get it)
Stem and seed peppers, cut into chunks and grind into very fine pieces in a food processor. (This should measure about 4 cups.) Put in a large pan with the vinegar, salt and chili powder, bring to a boil, reduce heat and simmer 10 minutes.
Mix the sugar and pectin together very well and add to boiling mixture along with the lemon juice. Bring to a rolling boil and boil one minute. Pour into sterilized pint or half pint jars and seal. Process in boiling water bath or steam bath 10 minutes.
GREEN PIZZA—Lynne Snyder
I served this to the Young Women in our ward one time--actually I had them all at my house and we made this from scratch. They all looked at me like I was nuts when I handed them the bottle of Dr. Bonner's seasoning. When they tasted it their eyes widened and one tactless girl said, "This is really good," in such a way that I knew she thought it was going to be awful. It reminded me of a time when a Primary child looked at the wedding picture of her teacher--the teacher had brought the picture as part of her lesson about families--and the child said, "Wow, you used to be pretty." So much for tack among little people. Or the Young Women either.
6 cups flour (Sometimes I have used 4 cups spelt and 2 cups white but mostly I use just white. I should start making it with half whole wheat flour)
½ cup whole wheat flour (optional, when I use spelt I omit this)
1 Tbs. yeast
2 tsp. salt
½ tsp sugar (optional)
3 cups warm water (add more as needed)
Olive oil
Dr. Bonner's Balanced Mineral Seasoning (Buy at Health Food Store)*
Mix dry ingredients well then add the water until you have a nice soft dough. Press on 2 lightly greased cookie sheets. Brush generously with olive oil and sprinkle heavily with Dr. Bonner’s Balanced Mineral Seasoning
Top with:
Mozzarella cheese of your choice, vegan or otherwise
chopped green onions
sliced tomatoes (Roma work best)
green olives, sliced
sliced zucchini (optional)
pepperoncini (banana peppers), sliced
vegan pepperoni (optional—I don’t use this)
Bake 450 degrees for 20 minutes or until light brown on the bottom of the crust.
*October 2015--This product is no longer made. I am so sad. This was a wonderful product but the family no longer thinks it is cost effective so...poof, it's gone. I have searched and searched for a replacement. None.
6 cups flour (Sometimes I have used 4 cups spelt and 2 cups white but mostly I use just white. I should start making it with half whole wheat flour)
½ cup whole wheat flour (optional, when I use spelt I omit this)
1 Tbs. yeast
2 tsp. salt
½ tsp sugar (optional)
3 cups warm water (add more as needed)
Olive oil
Dr. Bonner's Balanced Mineral Seasoning (Buy at Health Food Store)*
Mix dry ingredients well then add the water until you have a nice soft dough. Press on 2 lightly greased cookie sheets. Brush generously with olive oil and sprinkle heavily with Dr. Bonner’s Balanced Mineral Seasoning
Top with:
Mozzarella cheese of your choice, vegan or otherwise
chopped green onions
sliced tomatoes (Roma work best)
green olives, sliced
sliced zucchini (optional)
pepperoncini (banana peppers), sliced
vegan pepperoni (optional—I don’t use this)
Bake 450 degrees for 20 minutes or until light brown on the bottom of the crust.
*October 2015--This product is no longer made. I am so sad. This was a wonderful product but the family no longer thinks it is cost effective so...poof, it's gone. I have searched and searched for a replacement. None.
SKI DAY SUPPER--Julie McKay--Lynne's friend
My friend makes this for her kids on ski day and doubles the recipe (she has hungry boys). She says it's great comfort food. When the kids come in the door after skiing and they smell this they are all smiles.
1 (8 ounce) pkg cream cheese
1 can cream of celery soup
1 can cream of chicken soup
1 dry package Italian salad dressing mix (such as Good Season’s)
4 chicken breasts or equivalent chicken tenders
Mix the cream cheese, soups and salad dressing mix together; add chopped chicken (if you chop it while it’s still a bit frozen it is easy). Put into a crock pot (are they called slow cookers, now?); turn the dial to high and cook for 6-8 hours. Serve over hot egg noodles.
“My kids love this,” Julie says. “Everybody loves it.”
1 (8 ounce) pkg cream cheese
1 can cream of celery soup
1 can cream of chicken soup
1 dry package Italian salad dressing mix (such as Good Season’s)
4 chicken breasts or equivalent chicken tenders
Mix the cream cheese, soups and salad dressing mix together; add chopped chicken (if you chop it while it’s still a bit frozen it is easy). Put into a crock pot (are they called slow cookers, now?); turn the dial to high and cook for 6-8 hours. Serve over hot egg noodles.
“My kids love this,” Julie says. “Everybody loves it.”
BROILED CHICKEN--Lynne Snyder
Dinner is ready in 30 minutes. This is one of Phil's favorites.
chicken legs and thighs*
Seasoned salt such as Lawry's
Rinse chicken pieces with water. Place chicken in the oven on a broiler pan** (with a little water in the bottom of the pan--this helps keep the fat and juices that collect in the pan from burning) six inches from heating element. Sprinkle very generously with seasoned salt--a lot of the salt will come off in the broiling process. Broil ten minutes. Turn off oven for ten minutes but do not open the oven door. Turn chicken over, season with seasoned salt; broil ten minutes. Remove from the oven very carefully as it is easy to spill the greasy water. Serve.
Note: you may want to check the chicken after 7 or 8 minutes to see if it is burning. If it is just turn the oven off and close the door for 10 minutes. Proceed as above.
*You could use chicken breasts but be sure and leave the skin on as they tend to dry out. Most of the fat is broiled out of the skin. Honest it is, you end up with crusty, savory, salty (not too much as most of it broils away with the fat) chicken, almost no fat.
**Note: I use a cookie sheet instead of a broiler pan because I think it's easier to clean. I put two cake/cookie cooling racks on the cookie sheet (put some water in the bottom) and put the chicken on top.
Note again: Before we started putting water in the bottom of the pan the unseen smoke from the broiling chicken would set the smoke alarm off in the upstairs hall. Someone would run up with a book and fan the air by the smoke alarm until it quit screeching. Water in the bottom of the pan eliminated that routine. I think the kids kind of missed the drama.
Clean-up: Pour the greasy water into an empty jar that you are throwing away or mix a LOT of dish detergent into the greasy water, mix well and put down the garbage disposal. Follow with lots more hot soapy water.
chicken legs and thighs*
Seasoned salt such as Lawry's
Rinse chicken pieces with water. Place chicken in the oven on a broiler pan** (with a little water in the bottom of the pan--this helps keep the fat and juices that collect in the pan from burning) six inches from heating element. Sprinkle very generously with seasoned salt--a lot of the salt will come off in the broiling process. Broil ten minutes. Turn off oven for ten minutes but do not open the oven door. Turn chicken over, season with seasoned salt; broil ten minutes. Remove from the oven very carefully as it is easy to spill the greasy water. Serve.
Note: you may want to check the chicken after 7 or 8 minutes to see if it is burning. If it is just turn the oven off and close the door for 10 minutes. Proceed as above.
*You could use chicken breasts but be sure and leave the skin on as they tend to dry out. Most of the fat is broiled out of the skin. Honest it is, you end up with crusty, savory, salty (not too much as most of it broils away with the fat) chicken, almost no fat.
**Note: I use a cookie sheet instead of a broiler pan because I think it's easier to clean. I put two cake/cookie cooling racks on the cookie sheet (put some water in the bottom) and put the chicken on top.
Note again: Before we started putting water in the bottom of the pan the unseen smoke from the broiling chicken would set the smoke alarm off in the upstairs hall. Someone would run up with a book and fan the air by the smoke alarm until it quit screeching. Water in the bottom of the pan eliminated that routine. I think the kids kind of missed the drama.
Clean-up: Pour the greasy water into an empty jar that you are throwing away or mix a LOT of dish detergent into the greasy water, mix well and put down the garbage disposal. Follow with lots more hot soapy water.
PASTA SALAD--Emily's (Hillary's friend of 20 years) Mom's recipe
This is a simple recipe, it doesn't look like much but it is tasty. Bentley LOVES it so when he and Tricia come home I try and remember to make it.
Macaroni pasta
1 part Miracle Whip Salad Dressing
3 parts sweet cucumber chip’s pickle juice
chopped pickles
1 can tuna
shredded carrots
frozen peas
finely minced green onions
salt and pepper to taste
cayenne
Boil pasta. Add all other ingredients to taste.
Macaroni pasta
1 part Miracle Whip Salad Dressing
3 parts sweet cucumber chip’s pickle juice
chopped pickles
1 can tuna
shredded carrots
frozen peas
finely minced green onions
salt and pepper to taste
cayenne
Boil pasta. Add all other ingredients to taste.
SUMMER PASTA--Lynne Snyder
Summer Pasta! Yum.
4 cups chopped ripe tomatoes (I use Roma tomatoes)
1 (16 oz.) can black olives, sliced in thirds
½ cup chopped fresh basil or 2 Tbs. dried
2 Tbs. olive oil
2 Tbs. (or more) balsamic vinegar
2 cloves garlic, minced or pressed
pepper to taste (use a lot of pepper)
salt (start with ½ tsp. and add if needed)
Angel hair pasta
Mix all sauce ingredients together.
Boil Angel hair pasta 4 to 4½ minutes. Drain pasta, rinse with very hot water and drain again. Serve w/ room temp. sauce.
This is the very best pasta I have ever tasted. When I first made Summer Pasta we loved it so much we ate it eight times in one month. I gave the recipe (plus a bunch of basil) to a friend and later she said "Lynne, we ate Summer Pasta eight times that month." (It must be a rule.) Almost all my neighbors now grow basil just so they can have Summer Pasta. Last winter I got a craving for it and so I used 2 Tbs. dried instead of the fresh basil and it was wonderful.
The best pasta you will ever eat. I promise.
SUMMER PASTA--Lynne Snyder
4 cups chopped ripe tomatoes (I use Roma tomatoes)
1 (16 oz.) can black olives, sliced in thirds
½ cup chopped fresh basil or 2 Tbs. dried
2 Tbs. olive oil
2 Tbs. (or more) balsamic vinegar
2 cloves garlic, minced or pressed
pepper to taste (use a lot of pepper)
salt (start with ½ tsp. and add if needed)
Angel hair pasta
Mix all sauce ingredients together.
Boil Angel hair pasta 4 to 4½ minutes. Drain pasta, rinse with very hot water and drain again. Serve w/ room temp. sauce.
This is the very best pasta I have ever tasted. When I first made Summer Pasta we loved it so much we ate it eight times in one month. I gave the recipe (plus a bunch of basil) to a friend and later she said "Lynne, we ate Summer Pasta eight times that month." (It must be a rule.) Almost all my neighbors now grow basil just so they can have Summer Pasta. Last winter I got a craving for it and so I used 2 Tbs. dried instead of the fresh basil and it was wonderful.
CHICKEN NOODLE SOUP--Lynne Snyder
They sell this soup in our favorite Pizza restaurant and I think I cloned the recipe. In fact (don't tell anyone) this recipe may be better
Chicken breasts or thighs
Onion, chopped
Garlic, chopped or pressed, lots
Lots of water
Noodles, homemade style (“Country Pasta” this USED to be sold at Costco. It is available in the grocery store but we bought a different brand with shorter pasta noodles and we liked it better, they were still nice and thick noodles.)
Carrots, peeled and chopped
Celery, chopped
Parsley
“Chicken Base” to taste (available at Costco--or at a grocery store. This is a thick paste. Be careful not to add too much because it's salty.)
Flour, dissolved in water
Boil chicken, onion and garlic in water until chicken is done. Remove chicken, cool and chop. Boil carrots and celery in separate pans until almost tender, drain. Put noodles in chicken water and boil until tender—this takes a long time, almost 30 minutes. Add chicken base to taste—it takes quite a lot, and a bit of parsley. Thicken with flour and water, boil about three minutes to cook the flour. Add vegetables and chicken. Serve.
Chicken breasts or thighs
Onion, chopped
Garlic, chopped or pressed, lots
Lots of water
Noodles, homemade style (“Country Pasta” this USED to be sold at Costco. It is available in the grocery store but we bought a different brand with shorter pasta noodles and we liked it better, they were still nice and thick noodles.)
Carrots, peeled and chopped
Celery, chopped
Parsley
“Chicken Base” to taste (available at Costco--or at a grocery store. This is a thick paste. Be careful not to add too much because it's salty.)
Flour, dissolved in water
Boil chicken, onion and garlic in water until chicken is done. Remove chicken, cool and chop. Boil carrots and celery in separate pans until almost tender, drain. Put noodles in chicken water and boil until tender—this takes a long time, almost 30 minutes. Add chicken base to taste—it takes quite a lot, and a bit of parsley. Thicken with flour and water, boil about three minutes to cook the flour. Add vegetables and chicken. Serve.
CAESAR SALAD DRESSING--We mainly use this as a final topping for Black Bean Hummus--Lynne Snyder
½ cup extra virgin olive oil
¼ cup fresh lemon juice
½ cup Better than Milk brand soy powder (more/less if needed)
2 Tbs. chopped fresh parsley or ½ tsp. dry
1 Tbs. liquid vegetable glycerin (or sugar to taste)
1 tsp. chopped fresh basil or ¼ rounded tsp. dry basil
1 clove garlic, pressed
3/4 tsp. Real Salt
¼ tsp. onion powder
¼ tsp. black pepper
Put all ingredients except milk powder in the blender and mix well. With blender running sprinkle in milk powder until it is as thick as you want. (This takes a while to mix.) Sometimes it separates, stir and refrigerate.
¼ cup fresh lemon juice
½ cup Better than Milk brand soy powder (more/less if needed)
2 Tbs. chopped fresh parsley or ½ tsp. dry
1 Tbs. liquid vegetable glycerin (or sugar to taste)
1 tsp. chopped fresh basil or ¼ rounded tsp. dry basil
1 clove garlic, pressed
3/4 tsp. Real Salt
¼ tsp. onion powder
¼ tsp. black pepper
Put all ingredients except milk powder in the blender and mix well. With blender running sprinkle in milk powder until it is as thick as you want. (This takes a while to mix.) Sometimes it separates, stir and refrigerate.
BLACK BEAN HUMMUS--Lynne Snyder
This is a beautiful (and tasty) lavender hummus.
1½ cups cooked black beans, drained and rinsed
2 to 3 Tbs. cooking liquid from beans
2 to 4 Tbs. fresh lemon juice
2 Tbs. extra virgin olive oil
1½ Tbs. tahini
1 to 2 cloves garlic, pressed
½ to ¾ tsp. ground cumin
½ to ¾ tsp. salt
1/8 to ¼ tsp. black pepper, optional
Caesar salad dressing
In food processor mix black beans, 2 tablespoons cooking liquid, 2 tablespoons lemon juice, olive oil, tahini, garlic, ½ tsp. cumin, ½ tsp. salt, and 1/8 tsp. cayenne pepper; process until smooth, scraping down the sides as needed.
Add additional seasoning and liquid to taste. Make a well in the center of the hummus, pour Caesar salad dressing in the center and serve with plain tortilla chips.
1½ cups cooked black beans, drained and rinsed
2 to 3 Tbs. cooking liquid from beans
2 to 4 Tbs. fresh lemon juice
2 Tbs. extra virgin olive oil
1½ Tbs. tahini
1 to 2 cloves garlic, pressed
½ to ¾ tsp. ground cumin
½ to ¾ tsp. salt
1/8 to ¼ tsp. black pepper, optional
Caesar salad dressing
In food processor mix black beans, 2 tablespoons cooking liquid, 2 tablespoons lemon juice, olive oil, tahini, garlic, ½ tsp. cumin, ½ tsp. salt, and 1/8 tsp. cayenne pepper; process until smooth, scraping down the sides as needed.
Add additional seasoning and liquid to taste. Make a well in the center of the hummus, pour Caesar salad dressing in the center and serve with plain tortilla chips.
TAPENADE or OLIVE SPREAD (FOR THOSE OF US WITH SIMPLE TASTES)--Lynne Snyder
One can olives (the regular size can. I'd go downstairs and get one and see how many ounces there are but I'm lazy, sitting on the lawn swings as I write, and can't be bothered).
2 cloves garlic, minced
1-4 Tbs. Olive oil
Drain one can olives and put in food processor or blender with two cloves minced garlic and 1 to 4 Tablespoons olive oil. Process until olives are very finely chopped. Serve with Melba Toast or French bread
2 cloves garlic, minced
1-4 Tbs. Olive oil
Drain one can olives and put in food processor or blender with two cloves minced garlic and 1 to 4 Tablespoons olive oil. Process until olives are very finely chopped. Serve with Melba Toast or French bread
BRUSCHETTA--Lynne Snyder
Roma tomatoes, chopped, six to eight
Marinated artichoke hearts, chopped, a cup or so
Olives, sliced, one can
Garlic, minced or pressed, 4 cloves
Fresh chopped basil (or dried) to taste
Salt
Pepper
Olive oil
Pile on top of lightly toasted French bread.
Marinated artichoke hearts, chopped, a cup or so
Olives, sliced, one can
Garlic, minced or pressed, 4 cloves
Fresh chopped basil (or dried) to taste
Salt
Pepper
Olive oil
Pile on top of lightly toasted French bread.
SPINACH PARMESAN BALLS--Lynne Snyder
I got this recipe off the food network and modified it just a bit. I love these. We served them at our boy's wedding last year.
1 pound package frozen chopped spinach, thawed
5 eggs
1 Tbs. onion powder
10 tablespoons butter, melted
1 cup shredded Parmesan cheese
¼ tsp. garlic powder
1/4 slightly rounded tsp. cayenne pepper*
1 3/4 cups Italian bread crumbs
*Less if the heat bothers you. They aren't hot but they do have just a tiny bit of a bite.
Preheat the oven to 350°
Squeeze excess water from spinach and put in large bowl. Add remaining ingredients and mix well by hand. Form into 1-inch balls. Place the balls closely together on baking sheet. Cook in top half of oven until firm to the touch, about 20 to 25 minutes. Let cool 5 minutes, serve immediately.
1 pound package frozen chopped spinach, thawed
5 eggs
1 Tbs. onion powder
10 tablespoons butter, melted
1 cup shredded Parmesan cheese
¼ tsp. garlic powder
1/4 slightly rounded tsp. cayenne pepper*
1 3/4 cups Italian bread crumbs
*Less if the heat bothers you. They aren't hot but they do have just a tiny bit of a bite.
Preheat the oven to 350°
Squeeze excess water from spinach and put in large bowl. Add remaining ingredients and mix well by hand. Form into 1-inch balls. Place the balls closely together on baking sheet. Cook in top half of oven until firm to the touch, about 20 to 25 minutes. Let cool 5 minutes, serve immediately.
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