This recipe came from the August 2006 Better Homes and Garden's magazine. It was a $200 contest winner in the Noodle Bowls category.
I made this w/out meat as we are trying to eat more meatless meals and it was still pretty good, good enough to fix again. I also sauteed some celery and red bell peppers (recipe said to boil peppers) and added them when everything was finished.
2 (3 oz.) pkgs. Oriental-flavored ramen noodles
3 cups cut up vegetables such as broccoli florets, red sweet pepper strips (saute those, don't boil them), halved pea pods (saute with red peppers) and thinly sliced carrots
1 1/4 cups water
1/4 cup peanut butter
1/4 cup soy sauce
2 Tbs. packed brown sugar
1 Tbs. cornstarch
1 pkt. of the Oriental Seasonings found in soup package (save other two for other uses)
1/2 tsp. crushed red pepper (as much as we like this ingredient I knew this much would make the dish hot so I used 1/4 tsp. and it was perfect for us. If you like things hot use more but then again I wasn't using the chicken so maybe the 1/2 tsp. would have been perfect w/the chicken)
2 cups chopped cooked chicken
1 (8 oz.) can sliced water chestnuts, drained
1 (8 oz.) can bamboo shoots, drained
1/4 cup chopped peanuts
1/4 cup sliced green onions
Boil noodles, broken up, in water along with cut up veggies. Boil three minutes, drain.
Sauce: Stir together: water, peanut butter, soy sauce, brown sugar, cornstarch, crushed red pepper and the one seasoning packet. Whisk until smooth. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 more minutes. Add chicken, water chestnuts, and bamboo shoots to sauce, heat through. Add to noodle mixture, adding sauteed veggies if you used that option. Toss, top with peanuts and gr e en onions.
Tuesday, January 15, 2008
Saturday, January 12, 2008
WHITE CHOCOLATE POPCORN
8 cups popped popcorn--I think you could use 16 cups. It wouldn't be so coated but would still be good.
1 1/3 cups white chocolate disks or white chocolate chips, melted
small amount of semi-sweet chocolate, melted
Pour melted white chocolate over popped corn, stir to coat. Let cool and then drizzle dark chocolate over the top.
Only make one batch because you will want to eat it all.
This would be nice holiday treat to give to neighbors.
1 1/3 cups white chocolate disks or white chocolate chips, melted
small amount of semi-sweet chocolate, melted
Pour melted white chocolate over popped corn, stir to coat. Let cool and then drizzle dark chocolate over the top.
Only make one batch because you will want to eat it all.
This would be nice holiday treat to give to neighbors.
Tuesday, January 1, 2008
EASIEST WHOLE-WHEAT BREAD—Dorothy Nebeker
This is our favorite homemade bread. I haven't bought bread for over six months after Dorothy shared this recipe with me. I also grind wheat to make this bread. I grind enough for two batches and freeze the flour for the second batch.
Makes 4 (8x4) inch loaves--recipe for two size loaves following directions for this one.
"This recipe came from an Education Week class taught by Leslie Probert. After we tried it we never wanted to use another!" said Dorothy. In fact this bread is so easy that even her husband makes it. Now there's a thought.
6 cups whole wheat flour
1 cup flax seed flour (this is my addition, if you aren't using flax seed flour use 7 cups ww flour. I grind the flax in a coffee grinder so it's fresh)
2/3 cups gluten flour*
1/4 cup lecithin (this is my addition and so you don't really need it)
2½ Tbs. instant yeast
5 cups steaming hot tap water (120-130°--I don't usually use this hot of water unless my flour is right out of the freezer)
2 Tbs. salt
2/3 cup oil
2/3 cup honey or 1 cup sugar
2½ Tbs. bottled lemon juice**
5 cups whole wheat flour
Mix first five ingredients in mixer with a dough hook. Add water all at once and mix for one minute. Cover and let rest of 10 minutes. Add salt, oil, honey or sugar and lemon juice and beat for 1 minute. Add last flour, 1 cup at a time, until dough pulls away from sides of the bowl. Beat for about 10 minutes . (This makes a very soft dough.)
Preheat oven for 1 minute to lukewarm and turn off. Turn dough onto oiled counter top; divide and shape into loaves. Place in oiled bread pans. (I spray a plastic bread board with "Pam" and also my bread pans with it. I make sure the edges of the bread pans are sprayed well so the baked bread doesn't stick to the edges in case it raises over the edge a bit.) Let rise in warm oven for 10-15 minutes--or longer--or until dough reaches top of pans. Do not remove bread from oven; turn oven t o 350° and bake for 30 minutes. Remove from pans and cool on racks. I put a piece of foil over the top of the loaves until the oven reaches 350° and then remove it. It's not really necessary but the tops are sometimes too dark, I think so I cover them while the oven preheats.
*gluten, a natural protein derived from whet, provides elasticity and strength, added texture, helps retain moisture, prevents crumbling and extends the shelf life of bread. If you do not want to store gluten flour, you may substitute whole wheat flour in its place.
**Lemon juice in this recipe acts as a dough enhancer which gives bread a fine, light texture.
TWO LOAF OPTION
3½ cups whole-wheat flour OR 3 cups whole-wheat flour plus ½ cup freshly ground flax seed flour (I use an electric coffee grinder)
1/3 cup gluten flour
1¼ Tbs. instant yeast
2½ cups steaming hot tap water (120-130° F.)
2 Tbs. lecithin (optional)
1/3 cup oil
1/3 cup honey or ½ cup sugar
1¼ Tbs. bottled lemon juice
1 Tbs. salt
2½ cups whole wheat flour
Follow direction above only use two loaf pans.
Makes 4 (8x4) inch loaves--recipe for two size loaves following directions for this one.
"This recipe came from an Education Week class taught by Leslie Probert. After we tried it we never wanted to use another!" said Dorothy. In fact this bread is so easy that even her husband makes it. Now there's a thought.
6 cups whole wheat flour
1 cup flax seed flour (this is my addition, if you aren't using flax seed flour use 7 cups ww flour. I grind the flax in a coffee grinder so it's fresh)
2/3 cups gluten flour*
1/4 cup lecithin (this is my addition and so you don't really need it)
2½ Tbs. instant yeast
5 cups steaming hot tap water (120-130°--I don't usually use this hot of water unless my flour is right out of the freezer)
2 Tbs. salt
2/3 cup oil
2/3 cup honey or 1 cup sugar
2½ Tbs. bottled lemon juice**
5 cups whole wheat flour
Mix first five ingredients in mixer with a dough hook. Add water all at once and mix for one minute. Cover and let rest of 10 minutes. Add salt, oil, honey or sugar and lemon juice and beat for 1 minute. Add last flour, 1 cup at a time, until dough pulls away from sides of the bowl. Beat for about 10 minutes . (This makes a very soft dough.)
Preheat oven for 1 minute to lukewarm and turn off. Turn dough onto oiled counter top; divide and shape into loaves. Place in oiled bread pans. (I spray a plastic bread board with "Pam" and also my bread pans with it. I make sure the edges of the bread pans are sprayed well so the baked bread doesn't stick to the edges in case it raises over the edge a bit.) Let rise in warm oven for 10-15 minutes--or longer--or until dough reaches top of pans. Do not remove bread from oven; turn oven t o 350° and bake for 30 minutes. Remove from pans and cool on racks. I put a piece of foil over the top of the loaves until the oven reaches 350° and then remove it. It's not really necessary but the tops are sometimes too dark, I think so I cover them while the oven preheats.
*gluten, a natural protein derived from whet, provides elasticity and strength, added texture, helps retain moisture, prevents crumbling and extends the shelf life of bread. If you do not want to store gluten flour, you may substitute whole wheat flour in its place.
**Lemon juice in this recipe acts as a dough enhancer which gives bread a fine, light texture.
TWO LOAF OPTION
3½ cups whole-wheat flour OR 3 cups whole-wheat flour plus ½ cup freshly ground flax seed flour (I use an electric coffee grinder)
1/3 cup gluten flour
1¼ Tbs. instant yeast
2½ cups steaming hot tap water (120-130° F.)
2 Tbs. lecithin (optional)
1/3 cup oil
1/3 cup honey or ½ cup sugar
1¼ Tbs. bottled lemon juice
1 Tbs. salt
2½ cups whole wheat flour
Follow direction above only use two loaf pans.
Monday, December 17, 2007
MUDDY BUDDIES--right off the CHEX cereal box
9 cups Chex cereal(I prefer the corn or rice or a combination of the two but think the wheat would be a better nutritional choice--as if that is going to make this recipe nutritious.)
1 cup semi-sweet chocolate chips
1/2 cup peanut butter
1/4 cup butter
1 tsp. vanilla
1 1/2 cups powdered sugar
Heat chocolate chips and peanut butter over very low heat, stirring. The box says to use a microwave for 1 minute on high, stir, microwave 30 seconds longer but we don't use a microwave so I don't know if this is accurate or not. Stir in vanilla.
Pour mixture over the cereal, stirring to coat. Sift powdered sugar over the top and mix well. OR put cereal into a 2-gallon resealable food-storage bag, sift powdered sugar over the top, close bag and shake to mix. Spread on waxed paper to cool. Store in airtight container.
1 cup semi-sweet chocolate chips
1/2 cup peanut butter
1/4 cup butter
1 tsp. vanilla
1 1/2 cups powdered sugar
Heat chocolate chips and peanut butter over very low heat, stirring. The box says to use a microwave for 1 minute on high, stir, microwave 30 seconds longer but we don't use a microwave so I don't know if this is accurate or not. Stir in vanilla.
Pour mixture over the cereal, stirring to coat. Sift powdered sugar over the top and mix well. OR put cereal into a 2-gallon resealable food-storage bag, sift powdered sugar over the top, close bag and shake to mix. Spread on waxed paper to cool. Store in airtight container.
RUSSIAN TEACAKES
Roll the dough into small balls.
Bake them.
Dust them with powdered sugar.
Do it again.
Store them in tins.
Bake them.Dust them with powdered sugar.Do it again.Store them in tins. Russian Teacakes are also called Crescents (shaped like a new moon), Mexican Wedding Cookies, Snowballs, and, the very creative name (which Gilmore Girl and I prefer), Little White Cookies.
1 cup butter (to make these vegan use 2/3 cup oil)
1 cup butter (to make these vegan use 2/3 cup oil)
½ cup powdered sugar
1 tsp. vanilla
1½ cups flour
1 tsp. vanilla
1½ cups flour
1 tsp. cornstarch
¼ tsp. salt
¾ to 1 cups finely chopped almonds--you can use walnuts but once you taste them with almonds you'll never use walnuts again
Additional powdered sugar
Mix butter, powdered sugar, and vanilla together well. Add dry ingredients and nuts . Shape dough into tiny balls. Chill. Place 1 inch apart on un-greased cookie sheet. Bake at 350 degrees until brown on the bottom, about 18-24 minutes--my oven takes about 21-22 minutes. Dust cookies once with powdered sugar while warm, then again after they've cooled. Makes about 4 dozen.
Note: I make the cookies into dough balls and keep them in the cold garage until needed to bake.
Store in a Christmas tin in the garage where it is cold. Sneak into the garage and eat a cookie when "the craving" strikes. Remember to brush off the tale tale powdered sugar that drops off the cookie onto your shirt.
¼ tsp. salt
¾ to 1 cups finely chopped almonds--you can use walnuts but once you taste them with almonds you'll never use walnuts again
Additional powdered sugar
Mix butter, powdered sugar, and vanilla together well. Add dry ingredients and nuts . Shape dough into tiny balls. Chill. Place 1 inch apart on un-greased cookie sheet. Bake at 350 degrees until brown on the bottom, about 18-24 minutes--my oven takes about 21-22 minutes. Dust cookies once with powdered sugar while warm, then again after they've cooled. Makes about 4 dozen.
Note: I make the cookies into dough balls and keep them in the cold garage until needed to bake.
Store in a Christmas tin in the garage where it is cold. Sneak into the garage and eat a cookie when "the craving" strikes. Remember to brush off the tale tale powdered sugar that drops off the cookie onto your shirt.
Friday, December 14, 2007
VARIATION OF POPPY SEED SALAD DRESSING
Tonight I had to take a salad to serve 12 to our Ward Christmas party. I almost always take my poppy seed salad dressing recipe but I am out of poppy seeds plus I forgot to buy mushrooms. So, here is how it went. (A Russian Princess asked for the recipe so it must have been okay. See today's post at Lynne's Somewhat Invented Life.)
half a box of that lovely spring mix lettuce, from Costco
2 heads of romaine lettuce from Costco, chopped
1 cup salad oil
1/2 cup raw apple cider vinegar--regular AC vinegar is fine
1/2 cup sugar--I added maybe another tablespoon after tasting
1 tsp. salt--I added maybe another eighth teaspoon after tasting
1/2 tsp. dry mustard
1/2 large red onion, chopped in small pieces
3 handfuls dried tomatoes
About a pound of sliced mushrooms
Mix lettuces together, rinse in cold water and spin dry. (Not you, the lettuce.)
Mix oil, vinegar, sugar, salt and mustard well. Put the tomatoes in a bowl, cover with hot water and soak until pliable. I only soaked them for 30 seconds to a minute because they are super thin. Drain the tomatoes well. Add the tomatoes, onions and mushrooms to the salad dressing and let sit for about a half hour. Pour over lettuce, toss well, serve.
half a box of that lovely spring mix lettuce, from Costco
2 heads of romaine lettuce from Costco, chopped
1 cup salad oil
1/2 cup raw apple cider vinegar--regular AC vinegar is fine
1/2 cup sugar--I added maybe another tablespoon after tasting
1 tsp. salt--I added maybe another eighth teaspoon after tasting
1/2 tsp. dry mustard
1/2 large red onion, chopped in small pieces
3 handfuls dried tomatoes
About a pound of sliced mushrooms
Mix lettuces together, rinse in cold water and spin dry. (Not you, the lettuce.)
Mix oil, vinegar, sugar, salt and mustard well. Put the tomatoes in a bowl, cover with hot water and soak until pliable. I only soaked them for 30 seconds to a minute because they are super thin. Drain the tomatoes well. Add the tomatoes, onions and mushrooms to the salad dressing and let sit for about a half hour. Pour over lettuce, toss well, serve.
Thursday, December 13, 2007
CHEAPER FUDGE
I was making fudge today--5 batches for my kids goodie tins and my Aunt Dorothy. She's 96 and so help me, she could eat fudge, caramels and pork fat every day and her arteries will remain clean and clear. Since I didn't have any marshmallow cream I decided to experiment with my favorite fudge recipe. Turned out pretty good. Here it is.
1 stick butter (1/2 cup)
2/3 up canned milk
1 1/2 cup sugar
20 regular sized marshmallows
Melt all together, slicing the marshmallows in half as they get warm. Stir constantly with a flat wooden spoonish thing. I guess it's a wooden spatula. Cook over medium heat (it's hard for me to do that, my only two stove temperatures being "high" and "off" but I forced myself). As soon as it boils set the time for 3 1/2 minutes. Stir constantly. When the timer rings remove from the heat and add:
1 tsp. vanilla
3 cups semi-sweet chocolate chips*
Stir until chocolate is melted and pour into an 8 or 9 inch square pan that has been coated with butter or butter flavored vegetable spray. Let cool. Cut into squares and put into decorative tins and give to your kids who will think you are wonderful. Or, they better, that's all I have to say.
*When making this for young children I use 2 cups milk chocolate chips and one of semi-sweet.
1 stick butter (1/2 cup)
2/3 up canned milk
1 1/2 cup sugar
20 regular sized marshmallows
Melt all together, slicing the marshmallows in half as they get warm. Stir constantly with a flat wooden spoonish thing. I guess it's a wooden spatula. Cook over medium heat (it's hard for me to do that, my only two stove temperatures being "high" and "off" but I forced myself). As soon as it boils set the time for 3 1/2 minutes. Stir constantly. When the timer rings remove from the heat and add:
1 tsp. vanilla
3 cups semi-sweet chocolate chips*
Stir until chocolate is melted and pour into an 8 or 9 inch square pan that has been coated with butter or butter flavored vegetable spray. Let cool. Cut into squares and put into decorative tins and give to your kids who will think you are wonderful. Or, they better, that's all I have to say.
*When making this for young children I use 2 cups milk chocolate chips and one of semi-sweet.
Friday, December 7, 2007
THE PIONEER WOMAN'S FAVORITE CHRISTMAS COOKIE
Here's Pioneer Woman's Favorite Christmas Cookie. She has pictures. Her site is very fun. If you haven't been there you are in for a treat. My only caution is don't make that much white decorator icing. That will ice a truckload of cookies.
Pioneer Woman’s Favorite Christmas Cookies From Childhood and Beyond
2/3 cup shortening
3/4 cup sugar
1/2 teaspoon grated orange or lemon zest
1/2 teaspoon vanilla
1 egg
4 teaspoons milk
2 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
Cream shortening, sugar, orange peel, and vanilla thoroughly. Add in egg and beat until light and fluffy. Add in the milk and mix.
Sift dry ingredients together, then blend into cream mixture. Divide dough in half (thirds if you double the recipe), slightly flatten between two sheets of waxed paper, then refrigerate for one hour (or freeze for 20 minutes.)
Roll out dough on lightly floured surface and cut into shapes with cookie cutters. Transfer shapes to lightly greased cookie sheet and paint cookies with soft brushes with egg yolk glaze:
Egg Yolk Glaze
1 egg yolk
1 teaspoon water
2 to 3 drops food coloring
Bake at 375-degrees for approximately 6 minutes. Do not allow to become brown.
Remove cookies from oven, remove cookies to wire rack to cool. Then, using a pastry bag or Ziploc, pipe with white icing to decorate.
White Decorative Icing
1 2-pound bag powdered sugar
1/4 cup milk
2 tablespoons egg white (optional)*
Mix together, ensuring the icing is much thicker than Pioneer Woman’s icing was that day. Icing should be thick and somewhat retain its shape.
Enjoy!
Pioneer Woman’s Favorite Christmas Cookies From Childhood and Beyond
2/3 cup shortening
3/4 cup sugar
1/2 teaspoon grated orange or lemon zest
1/2 teaspoon vanilla
1 egg
4 teaspoons milk
2 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
Cream shortening, sugar, orange peel, and vanilla thoroughly. Add in egg and beat until light and fluffy. Add in the milk and mix.
Sift dry ingredients together, then blend into cream mixture. Divide dough in half (thirds if you double the recipe), slightly flatten between two sheets of waxed paper, then refrigerate for one hour (or freeze for 20 minutes.)
Roll out dough on lightly floured surface and cut into shapes with cookie cutters. Transfer shapes to lightly greased cookie sheet and paint cookies with soft brushes with egg yolk glaze:
Egg Yolk Glaze
1 egg yolk
1 teaspoon water
2 to 3 drops food coloring
Bake at 375-degrees for approximately 6 minutes. Do not allow to become brown.
Remove cookies from oven, remove cookies to wire rack to cool. Then, using a pastry bag or Ziploc, pipe with white icing to decorate.
White Decorative Icing
1 2-pound bag powdered sugar
1/4 cup milk
2 tablespoons egg white (optional)*
Mix together, ensuring the icing is much thicker than Pioneer Woman’s icing was that day. Icing should be thick and somewhat retain its shape.
Enjoy!
Thursday, December 6, 2007
SALTINE TOFFEE
Someone brought this to our Christmas Enrichment and people couldn't keep their hands off it. It's very good and very easy. I haven't tracked down who brought it was so I got the recipe off "All Recipes" They show a picture made with white chocolate. The person who brought these to Enrichment used regular chocolate chips--or maybe they were the milk chocolate ones--but then drizzled white chocolate over the top. It was very pretty.
1 (10 ounce) package saltine crackers
1 cup butter
1 cup light brown sugar
1 (12 ounce) package semisweet chocolate chips
1 cup slivered almonds or chopped nuts of choice
Preheat oven to 325 degrees F (165 degrees C). Grease a baking sheet. Line baking sheet with saltine crackers, edges touching.
Combine butter and brown sugar and cook until mixture reaches 235 degrees F (112 degrees C) or a small amount of mixture dropped into cold water forms a small ball that flattens when placed on a flat surface. Pour mixture over crackers and spread evenly.
Bake in preheated oven 15 minutes. Sprinkle chocolate chips over hot toffee. When chips turn glossy, spread evenly with spatula. Sprinkle with almonds. Freeze 20 minutes before serving.
1 (10 ounce) package saltine crackers
1 cup butter
1 cup light brown sugar
1 (12 ounce) package semisweet chocolate chips
1 cup slivered almonds or chopped nuts of choice
Preheat oven to 325 degrees F (165 degrees C). Grease a baking sheet. Line baking sheet with saltine crackers, edges touching.
Combine butter and brown sugar and cook until mixture reaches 235 degrees F (112 degrees C) or a small amount of mixture dropped into cold water forms a small ball that flattens when placed on a flat surface. Pour mixture over crackers and spread evenly.
Bake in preheated oven 15 minutes. Sprinkle chocolate chips over hot toffee. When chips turn glossy, spread evenly with spatula. Sprinkle with almonds. Freeze 20 minutes before serving.
BEST TOFFEE BARS--Susan Preator--a friend of Lynne's
Susan brought these to our Enrichment. Another woman held on to Susan's glass footed cake plate because she wanted that recipe and wasn't taking the chance that whomever owned it would claim it without the first woman knowing. It was pretty funny, Susan may have thought her cake plate had walked off but then, all was well, and she was flattered.
Cream together in a bowl:
1 cup butter (soften but don’t melt)
1 cup brown sugar
Add:
1 egg yolk
1 tsp. vanilla
Stir together until “fluffy”
Add:
2 cups flour
¼ tsp. salt
Mix well
Spray 9x13 cake pan. Spread dough on bottom, lightly with fingers, to within ½ to 1 inch of edge of pan.
Bake at 350º for 20 to 25 minutes until lightly brown and soft (don’t over bake)
Remove from oven and cover top with milk chocolate chips (doesn’t take quite all of one 12 oz. bag)
Let melt for a few minutes then spread with a knife over all the top. While still melted, sprinkle top with chopped pecans. Let cool. Enjoy.
Cream together in a bowl:
1 cup butter (soften but don’t melt)
1 cup brown sugar
Add:
1 egg yolk
1 tsp. vanilla
Stir together until “fluffy”
Add:
2 cups flour
¼ tsp. salt
Mix well
Spray 9x13 cake pan. Spread dough on bottom, lightly with fingers, to within ½ to 1 inch of edge of pan.
Bake at 350º for 20 to 25 minutes until lightly brown and soft (don’t over bake)
Remove from oven and cover top with milk chocolate chips (doesn’t take quite all of one 12 oz. bag)
Let melt for a few minutes then spread with a knife over all the top. While still melted, sprinkle top with chopped pecans. Let cool. Enjoy.
Sunday, December 2, 2007
POPCORN WITH BROWNED BUTTER
We don't use a microwave so all our popcorn is made in an air popper.
Put a pan on the stove and turn it on high. When it is hot add two tablespoons of butter, cut in half. Make sure the fan is on in case the pan is too hot, which happens to me a LOT.* In that case you can quickly put the pan right under fan and hope it pulls the smoke quickly enough to keep your husband from yelling, "What are you burning?"
Swish the butter around until it is golden brown. Pour it over the popcorn, using a rubber spatula. Using a rubber spatula is one of those happy accidents. It will drip off the sides or the end in a dainty stream and you will be able to coat more individual pieces of popcorn than you could by pouring the butter from the pan. Add one more tablespoon if you like it extra buttery. Season with salt or a nutritional yeast mixture,** which I love and one of my cats love*** and my husband and daughter hate.
There is nothing better than hot popcorn with browned butter unless you have some crisp green apples to go with it. Green, as in not ripe, not green as in ripe Granny Smith's but in a pinch a crisp Granny Smith's will do.
Enjoy! The best popcorn you will ever taste.
*My stove--any stove I ever use has two temperatures. High and Off. You want to heat things, right? So, turn the stove to high and stir like crazy. Then turn it off and you're done. Why can't the rest of my family see how simple that is?
**Put 1/4 cup nutritional yeast and 1/2 tsp. salt (more if you're a salt addict) in a clean coffee grinder. (We have a coffee grinder but it has never ground coffee--we don't drink coffee but we grind things like flax seeds for our homemade bread.) Grind the nutritional yeast until it is a powder. Take the lid off. Cough. It will make you cough every time. Store in a tiny glass jar and sprinkle over hot buttered popcorn.
***Pika--our white Persian--used to beg for my popcorn. She didn't beg for anyone else's so I figured it had to be the nutritional yeast. In the morning when I give the cats fresh food she waits patiently until I sprinkle nutritional yeast on top and then she very daintily eats. I don't use the nutritional yeast with salt added. Just plain nutritional yeast. I buy mine at the health food store in the bulk room.
Put a pan on the stove and turn it on high. When it is hot add two tablespoons of butter, cut in half. Make sure the fan is on in case the pan is too hot, which happens to me a LOT.* In that case you can quickly put the pan right under fan and hope it pulls the smoke quickly enough to keep your husband from yelling, "What are you burning?"
Swish the butter around until it is golden brown. Pour it over the popcorn, using a rubber spatula. Using a rubber spatula is one of those happy accidents. It will drip off the sides or the end in a dainty stream and you will be able to coat more individual pieces of popcorn than you could by pouring the butter from the pan. Add one more tablespoon if you like it extra buttery. Season with salt or a nutritional yeast mixture,** which I love and one of my cats love*** and my husband and daughter hate.
There is nothing better than hot popcorn with browned butter unless you have some crisp green apples to go with it. Green, as in not ripe, not green as in ripe Granny Smith's but in a pinch a crisp Granny Smith's will do.
Enjoy! The best popcorn you will ever taste.
*My stove--any stove I ever use has two temperatures. High and Off. You want to heat things, right? So, turn the stove to high and stir like crazy. Then turn it off and you're done. Why can't the rest of my family see how simple that is?
**Put 1/4 cup nutritional yeast and 1/2 tsp. salt (more if you're a salt addict) in a clean coffee grinder. (We have a coffee grinder but it has never ground coffee--we don't drink coffee but we grind things like flax seeds for our homemade bread.) Grind the nutritional yeast until it is a powder. Take the lid off. Cough. It will make you cough every time. Store in a tiny glass jar and sprinkle over hot buttered popcorn.
***Pika--our white Persian--used to beg for my popcorn. She didn't beg for anyone else's so I figured it had to be the nutritional yeast. In the morning when I give the cats fresh food she waits patiently until I sprinkle nutritional yeast on top and then she very daintily eats. I don't use the nutritional yeast with salt added. Just plain nutritional yeast. I buy mine at the health food store in the bulk room.
FUNERAL POTATOES
Here in Utah, after LDS funerals a luncheon is given to family and extended family members. This potato dish is always present, usually with salty ham and salads--many of them Jell-O with whipped cream or cream cheese, followed by every kind of cake you can imagine. It's almost like we were campaigning for more funerals.
There are lots of versions of this. Some have potatoes that have been diced. Some have frozen shredded hash brown potatoes. Some have a bit of green pepper, some don't have cornflakes but have cheese on top. All are delicious but very, very bad for you. Be wary.
6 to 8 large potatoes parboiled and grated or ½ of a bag of frozen southwest hash brown potatoes
1 can cream of chicken soup
1-2 cups Sour cream
1 ½ cup shredded cheddar cheese
1/3 cup chopped green onions
1 ½ cups corn flakes
2 Tbs. melted butter
Mix potatoes with remaining ingredients except corn flakes and butter.Put into 9x13 pan. Top with cornflakes and butter mixed. Bake at 350° for 45 minutes.
There are lots of versions of this. Some have potatoes that have been diced. Some have frozen shredded hash brown potatoes. Some have a bit of green pepper, some don't have cornflakes but have cheese on top. All are delicious but very, very bad for you. Be wary.
6 to 8 large potatoes parboiled and grated or ½ of a bag of frozen southwest hash brown potatoes
1 can cream of chicken soup
1-2 cups Sour cream
1 ½ cup shredded cheddar cheese
1/3 cup chopped green onions
1 ½ cups corn flakes
2 Tbs. melted butter
Mix potatoes with remaining ingredients except corn flakes and butter.Put into 9x13 pan. Top with cornflakes and butter mixed. Bake at 350° for 45 minutes.
Saturday, December 1, 2007
CHICKEN WITH DUCK SAUCE—Lynne Snyder
Duck Sauce is a Chinese sauce recipe--no ducks. This is one of my favorite dishes and my darling oldest boy--Kraut's--favorite too.
1 pint (2 cups) apricot jam
½ (24 oz bottle) bottle ketchup (about 1 ¼ cups)*
1 pkg. Lipton (dry) onion soup
2 Tbs. brown sugar*
1 Tbs. flour
Mix all ingredients together and pour over about 12—14 boneless, skinless chicken thighs
Place into greased 9x13 pan, cover loosely with foil and bake in a 350° degree oven for 1½ to 2 hours or in a 400° oven for less time.
Serve with noodles. Eat lots of salad with this so you won’t get chicken overload and die right on the spot. Hot sourdough bread is nice too.
*Original recipe called for a bottle of Russian or Catalina dressing and if I have some on hand I use that instead of the ketchup and brown sugar. There is a recipe for Catalina dressing on this site.
1 pint (2 cups) apricot jam
½ (24 oz bottle) bottle ketchup (about 1 ¼ cups)*
1 pkg. Lipton (dry) onion soup
2 Tbs. brown sugar*
1 Tbs. flour
Mix all ingredients together and pour over about 12—14 boneless, skinless chicken thighs
Place into greased 9x13 pan, cover loosely with foil and bake in a 350° degree oven for 1½ to 2 hours or in a 400° oven for less time.
Serve with noodles. Eat lots of salad with this so you won’t get chicken overload and die right on the spot. Hot sourdough bread is nice too.
*Original recipe called for a bottle of Russian or Catalina dressing and if I have some on hand I use that instead of the ketchup and brown sugar. There is a recipe for Catalina dressing on this site.
CARAMEL FONDUE--Lynne Snyder
1/2 cup butter
1 can sweetened condensed milk
2 cups brown sugar
1 tsp. vanilla
1 cup light corn syrup
Heat until almost boiling. Serve hot with bananas and apples. Bananas are best and I don't even like bananas--usually.
1 can sweetened condensed milk
2 cups brown sugar
1 tsp. vanilla
1 cup light corn syrup
Heat until almost boiling. Serve hot with bananas and apples. Bananas are best and I don't even like bananas--usually.
MOUNDS BITS (ALMOND JOY) CANDY BARS
Here's a homemade recipe for the yummy coconut candy bar. This sounds complicated but it's not. You can use milk chocolate for the semi-sweet.
2 C. granulated sugar
1 C. light corn syrup
1/2 C. water
½ teaspoon almond extract
1½ pkgs. (14 oz. per package) flaked coconut
2 T. flour
1 (12 oz.) pkg. semi sweet chocolate chips (it may take more chips than this--or you could use dipping chocolate)
almonds, toasted (optional)
In a large heavy pan, combine the sugar, corn syrup and water and bring to a boil. Cook two degrees less then softball stage . Remove from the heat and cool until syrup is just warm* (you will be molding these with your hands so it can be warm only, not hot).
Stir in the almond extract, flour and coconut (in that order). Mold by teaspoonfuls into flat-ish balls, not too big. (They are rich; you don't want very big candies.)
Place on a cookie sheet sprayed heavily with Pam. Place a whole almond on top of each if desired. Allow to set at room temperature several hours or overnight. (If they are too sticky to work with, with let them sit a day or two more until they dry out enough to handle)
Melt chocolate chips or dipping chocolate in microwave for three to four minutes on half power, stir after every minute. Coat candies with melted chocolate—this is messy, I tried dipping them and lost them in the chocolate. I finally just held each one and coated it with chocolate with a spoon.
*If you cannot make the rest of this recipe right now and your syrup gets cold simply put the pan back on the heat, low temperature, and warm, stirring now and then until it is at a workable temperature. I have even made the syrup two days early and then finished the recipe later.
2 C. granulated sugar
1 C. light corn syrup
1/2 C. water
½ teaspoon almond extract
1½ pkgs. (14 oz. per package) flaked coconut
2 T. flour
1 (12 oz.) pkg. semi sweet chocolate chips (it may take more chips than this--or you could use dipping chocolate)
almonds, toasted (optional)
In a large heavy pan, combine the sugar, corn syrup and water and bring to a boil. Cook two degrees less then softball stage . Remove from the heat and cool until syrup is just warm* (you will be molding these with your hands so it can be warm only, not hot).
Stir in the almond extract, flour and coconut (in that order). Mold by teaspoonfuls into flat-ish balls, not too big. (They are rich; you don't want very big candies.)
Place on a cookie sheet sprayed heavily with Pam. Place a whole almond on top of each if desired. Allow to set at room temperature several hours or overnight. (If they are too sticky to work with, with let them sit a day or two more until they dry out enough to handle)
Melt chocolate chips or dipping chocolate in microwave for three to four minutes on half power, stir after every minute. Coat candies with melted chocolate—this is messy, I tried dipping them and lost them in the chocolate. I finally just held each one and coated it with chocolate with a spoon.
*If you cannot make the rest of this recipe right now and your syrup gets cold simply put the pan back on the heat, low temperature, and warm, stirring now and then until it is at a workable temperature. I have even made the syrup two days early and then finished the recipe later.
YOSHIDA CHICKEN--Lynne Snyder
I haven't made this is ages! Guess I'll have to buy some Yoshida Sauce.
Bake chicken in Yoshida Sauce, either whole pieces or dice them.
When the chicken is done let it cool and cut into bit size pieces.
Sauté onion and a bit of garlic in oil or butter
Add crushed pineapple and Yoshida sauce to onions, thicken if necessary.
Add cream cheese.
Serve over noodles
Bake chicken in Yoshida Sauce, either whole pieces or dice them.
When the chicken is done let it cool and cut into bit size pieces.
Sauté onion and a bit of garlic in oil or butter
Add crushed pineapple and Yoshida sauce to onions, thicken if necessary.
Add cream cheese.
Serve over noodles
HELLO DOLLIES or MAGIC COOKIE BARS
Everyone has this recipe!
1/2 cup (1 stick) butter, melted
1-1/2 cups Graham Cracker Crumbs
1-1/3 cups Coconut
1 cup Chocolate chips
1 cup chopped Pecans
1 can (14 oz.) sweetened condensed milk
Mix butter and graham cracker crumbs in medium bowl. Press onto bottom of greased foil-lined 13x9-inch baking pan.Sprinkle with coconut, chocolate chunks and nuts. Pour condensed milk over top.Bake at 350°F for 25 to 30 minutes or until golden. Lift foil out when cool and cut.
1/2 cup (1 stick) butter, melted
1-1/2 cups Graham Cracker Crumbs
1-1/3 cups Coconut
1 cup Chocolate chips
1 cup chopped Pecans
1 can (14 oz.) sweetened condensed milk
Mix butter and graham cracker crumbs in medium bowl. Press onto bottom of greased foil-lined 13x9-inch baking pan.Sprinkle with coconut, chocolate chunks and nuts. Pour condensed milk over top.Bake at 350°F for 25 to 30 minutes or until golden. Lift foil out when cool and cut.
MUSTARD SAUCE FOR HAM OR SANDWICHES—Hillary Snyder
¾ cup mayo
¼ cup honey
2 Tbs. Prepared mustard
1 Tbs. Horseradish
Mix well with wisk.
¼ cup honey
2 Tbs. Prepared mustard
1 Tbs. Horseradish
Mix well with wisk.
PEANUT BUTTER FINGERS--Sharee Snyder
This is a school lunch cookie recipe. Don't leave them out on the counter or you will be snitching a little piece every time you pass.
3/4 c. white sugar
3/4 c. brown sugar
1/2 c. oil
1/2 c. apple sauce
2 1/2 tsp. vanilla
1 1/2 c. flour
1 1/2 c. oatmeal
3/4 tsp. soda
3/4 c. peanut butter
1 can chocolate frosting
Cream oil and sugars. Add applesauce and vanilla. Add oatmeal, flour and soda; mix well. Press into lightly greased cookie sheet. ( use your fingers--sprayed w/ “Pam”)
Bake at 350 for 15 minutes, just until lightly brown. Take out of oven and drop pan on cupboard (this settles the cookies) but DON'T TURN PAN OVER AND DUMP THE COOKIES OUT!
Spread top with 3/4 c. peanut butter and cool (about
1 hour). Spread with chocolate frosting.
3/4 c. white sugar
3/4 c. brown sugar
1/2 c. oil
1/2 c. apple sauce
2 1/2 tsp. vanilla
1 1/2 c. flour
1 1/2 c. oatmeal
3/4 tsp. soda
3/4 c. peanut butter
1 can chocolate frosting
Cream oil and sugars. Add applesauce and vanilla. Add oatmeal, flour and soda; mix well. Press into lightly greased cookie sheet. ( use your fingers--sprayed w/ “Pam”)
Bake at 350 for 15 minutes, just until lightly brown. Take out of oven and drop pan on cupboard (this settles the cookies) but DON'T TURN PAN OVER AND DUMP THE COOKIES OUT!
Spread top with 3/4 c. peanut butter and cool (about
1 hour). Spread with chocolate frosting.
LEMON SORBET--Lynne Snyder
This has a tangy taste and is very refreshing, especially on a hot summer day.
4 cups buttermilk
1 cup sugar
2/3 cup lemon juice or lime juice
Mix together well, pour into a freezer proof container and freeze. Stir several times during the freezing process.
4 cups buttermilk
1 cup sugar
2/3 cup lemon juice or lime juice
Mix together well, pour into a freezer proof container and freeze. Stir several times during the freezing process.
VEGETABLE PIZZA APPETIZERS--Genny Ulrich--a friend of Lynne's
2 cans crescent rolls
2 larget pkgs. cream cheese (or 1 cream cheese & 1 cup sour cream and eliminate mayo)
1 c. mayonnaise
1 pkg. dry Ranch dressing
Broccoli
Cauliflower
Onion
Green peppers
Celery
Olives
slicedCheddar cheese
Spread 2 cans crescent rolls on large cookie sheet or pizza pan. Bake according to directions and cool.
Mix 2 large packages of cream cheese with 1 cup mayonnaise and 1 package Hidden Valley Ranch dressing (dry). Spread on cool crust. Cut up vegetables very fine and spread on top of cream cheese layer. Shred Cheddar cheese and sprinkle on top of vegetables. Cut and serve.
2 larget pkgs. cream cheese (or 1 cream cheese & 1 cup sour cream and eliminate mayo)
1 c. mayonnaise
1 pkg. dry Ranch dressing
Broccoli
Cauliflower
Onion
Green peppers
Celery
Olives
slicedCheddar cheese
Spread 2 cans crescent rolls on large cookie sheet or pizza pan. Bake according to directions and cool.
Mix 2 large packages of cream cheese with 1 cup mayonnaise and 1 package Hidden Valley Ranch dressing (dry). Spread on cool crust. Cut up vegetables very fine and spread on top of cream cheese layer. Shred Cheddar cheese and sprinkle on top of vegetables. Cut and serve.
BLACK BEAN SOUP—Donna Jones
Very easy and good—I made this about 5 times last winter
1 (8 oz.) can corn, drained (or fresh or frozen corn)
3/4 cup green onions—use part of the green stem
1/2 cup coarsely shredded carrots
1 (14 1/2 oz.) can tomatoes, diced
2 (15-16 oz.) cans drained and rinsed black beans
2 (8 oz.) cans tomato sauce
1-2 jalapeno peppers, chopped (optional) (I use ¾ of one)
2 tsp. chili powder
1/4 tsp. pepper
salt to taste
water if needed (I use ½ to 1 cup)
Sauté onion, carrots and pepper in a little oil. Stir in remaining ingredients, bring to a boil, reduce heat and simmer 20 minutes. Taste and season with salt as needed.
1 (8 oz.) can corn, drained (or fresh or frozen corn)
3/4 cup green onions—use part of the green stem
1/2 cup coarsely shredded carrots
1 (14 1/2 oz.) can tomatoes, diced
2 (15-16 oz.) cans drained and rinsed black beans
2 (8 oz.) cans tomato sauce
1-2 jalapeno peppers, chopped (optional) (I use ¾ of one)
2 tsp. chili powder
1/4 tsp. pepper
salt to taste
water if needed (I use ½ to 1 cup)
Sauté onion, carrots and pepper in a little oil. Stir in remaining ingredients, bring to a boil, reduce heat and simmer 20 minutes. Taste and season with salt as needed.
STRAWBERRIES ROMANOFF WITH CASHEW CREAM—Lynne Snyder
1 pound sliced strawberries
2 OPTIONS:
1st option
¼-1/3 cup orange juice
½ tsp. orange zest
2-3 Tb. agave syrup
pinch or 2 of cinnamon
2nd option:
4 Tbs. agave
1 ½ Tbs. balsamic
Pour all ingredients over strawberries; refrigerate for an hour or more (unless you can’t wait—like us). Top with cashew cream.
CASHEW CREAM
1 cup cashews, soaked
½ cup dates. packed, soaked
¼ cup maple syrup
2-6 Tbs. water
1 tsp. vanilla
1/8 to ¼ tsp. butter flavor
Pinch salt
Blend well, add water by tablespoons until desired consistency. Refrigerate.
2 OPTIONS:
1st option
¼-1/3 cup orange juice
½ tsp. orange zest
2-3 Tb. agave syrup
pinch or 2 of cinnamon
2nd option:
4 Tbs. agave
1 ½ Tbs. balsamic
Pour all ingredients over strawberries; refrigerate for an hour or more (unless you can’t wait—like us). Top with cashew cream.
CASHEW CREAM
1 cup cashews, soaked
½ cup dates. packed, soaked
¼ cup maple syrup
2-6 Tbs. water
1 tsp. vanilla
1/8 to ¼ tsp. butter flavor
Pinch salt
Blend well, add water by tablespoons until desired consistency. Refrigerate.
“SAUTÉED” MUSHROOM AND AVOCADO SANDWICHES—Lynne Snyder
Flax seed crackers, spread with Heavenly Dip and sliced avocado and “Sautéed” mushrooms
“Sautéed” mushrooms
1 pound sliced mushrooms
1/3 cup olive oil
¼ cup. nama shoyu
2-4 cloves garlic, pressed
Mix olive oil, nama shoyu and garlic with sliced mushrooms. Let them sit for thirty minutes. Place on teflex sheets with three chopsticks under each edge if it is really juicy—mine is; I don’t want juice dripping off. This makes a shallow bowl and holds in the juice.
Dehydrate about 4 hours.
“Sautéed” mushrooms
1 pound sliced mushrooms
1/3 cup olive oil
¼ cup. nama shoyu
2-4 cloves garlic, pressed
Mix olive oil, nama shoyu and garlic with sliced mushrooms. Let them sit for thirty minutes. Place on teflex sheets with three chopsticks under each edge if it is really juicy—mine is; I don’t want juice dripping off. This makes a shallow bowl and holds in the juice.
Dehydrate about 4 hours.
LEMON GARLIC VINAIGRETTE—(Phil’s favorite) Lynne Snyder
This is mostly a raw recipe. I ate this on a big salad once before church and then I breathed garlic on everyone. I was so embarrassed that I hardly talked.
2/3 cup lemon juice
½ cup expeller pressed safflower oil
1/3 cup olive oil
2 Tbs. water
2 Tbs. raw agave nectar
1 tsp. salt
4 cloves garlic, chopped or pressed
1/8 to ¼ tsp xantan gun, depending on how thick you want the dressing.
Blend all ingredients except xantan gum. If your blender isn’t powerful enough to liquefy the garlic then make sure it is pressed. Add xantan gum while processor is running.
2/3 cup lemon juice
½ cup expeller pressed safflower oil
1/3 cup olive oil
2 Tbs. water
2 Tbs. raw agave nectar
1 tsp. salt
4 cloves garlic, chopped or pressed
1/8 to ¼ tsp xantan gun, depending on how thick you want the dressing.
Blend all ingredients except xantan gum. If your blender isn’t powerful enough to liquefy the garlic then make sure it is pressed. Add xantan gum while processor is running.
SNYDER FAMILY HOUSE SALAD DRESSING—(Elizabeth’s favorite) Lynne Snyder
1 cup extra virgin olive oil
¼ cup safflower oil
¼ cup water
½ cup wine vinegar
½ cup apple cider vinegar--preferably raw
2 ½ tsp. garlic powder
2 ½ tsp. dried basil
2 tsp. dried oregano
2 tsp. onion powder
2 tsp. pepper
2 tsp. salt
2 tsp Dijon mustard
1/8- ¼ tsp. xantan gum
Blend all ingredients except xantan gum. While blender is running add xantan gum until it is still somewhat thin.
I keep this in a wine vinegar bottle—I punched larger holes in the plastic shaker lid.
¼ cup safflower oil
¼ cup water
½ cup wine vinegar
½ cup apple cider vinegar--preferably raw
2 ½ tsp. garlic powder
2 ½ tsp. dried basil
2 tsp. dried oregano
2 tsp. onion powder
2 tsp. pepper
2 tsp. salt
2 tsp Dijon mustard
1/8- ¼ tsp. xantan gum
Blend all ingredients except xantan gum. While blender is running add xantan gum until it is still somewhat thin.
I keep this in a wine vinegar bottle—I punched larger holes in the plastic shaker lid.
Friday, November 30, 2007
COCONUT CREAM CAKE--Zanny McGraw--a friend of Lynne's
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.
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.
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.
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