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.
Showing posts with label Lynne. Show all posts
Showing posts with label Lynne. Show all posts
Saturday, December 1, 2007
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
“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.
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.
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.
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.
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.
Sunday, November 25, 2007
BUTTERMILK SYRUP
This is truly a fabulous syrup, great over pancakes or french toast. It's hard to resist just spooning up and eating what's left over. A local restaurant--Magleby's Fresh--serves this syrup with their French Toast. They won't give you the recipe so here it is.
½ cup (or more for thinner syrup) buttermilk
1 cup sugar (white or brown)
1 stick butter
½ tsp. baking soda
1 tsp. vanilla or maple flavoring (I prefer vanilla, it’s so subtle and so good)
Mix buttermilk, sugar, butter and baking soda in a large pot (it foams), bring to a boil and boil one minute; add vanilla, serve.
½ cup (or more for thinner syrup) buttermilk
1 cup sugar (white or brown)
1 stick butter
½ tsp. baking soda
1 tsp. vanilla or maple flavoring (I prefer vanilla, it’s so subtle and so good)
Mix buttermilk, sugar, butter and baking soda in a large pot (it foams), bring to a boil and boil one minute; add vanilla, serve.
PUMPKIN BREAD--Lynne Snyder
I got this recipe from a friend the first year of our marriage. That would be mumble-mumble years ago. I have made several batches every fall and winter since then. It does not contain eggs so it's safe to let the kiddies taste before the bread is baked.
5 ¼ cups flour
1 Tbs. soda
2 ¼ tsp. salt
4 tsp nutmeg
2 Tbs. cinnamon
4 ½ cup sugar
1 ½ cup oil
3 cups pumpkin
1 cup water
Mix dry ingredients together, make a well in the center and add wet ingredients. Mix well. Pour into 6 mini bread loaf pans*—line the bottom with waxed paper cut to size—spray pan and paper with Pam. Bake in 350° oven for 35-45 minutes. (Mine baked 50 minutes—Oct 2007) Remove from pan and peel off wax paper.
*The mini loaf pans I am talking about here are no longer made, at least not for the public. Mine are old and are 7 1/2 inches long and almost 3 3/4 inches wide. They now make a mini-mini loaf pan--I have no idea how long to bake those. I guess the toothpick test would work.
5 ¼ cups flour
1 Tbs. soda
2 ¼ tsp. salt
4 tsp nutmeg
2 Tbs. cinnamon
4 ½ cup sugar
1 ½ cup oil
3 cups pumpkin
1 cup water
Mix dry ingredients together, make a well in the center and add wet ingredients. Mix well. Pour into 6 mini bread loaf pans*—line the bottom with waxed paper cut to size—spray pan and paper with Pam. Bake in 350° oven for 35-45 minutes. (Mine baked 50 minutes—Oct 2007) Remove from pan and peel off wax paper.
*The mini loaf pans I am talking about here are no longer made, at least not for the public. Mine are old and are 7 1/2 inches long and almost 3 3/4 inches wide. They now make a mini-mini loaf pan--I have no idea how long to bake those. I guess the toothpick test would work.
LENTIL SOUP—Lynne Snyder
We practically lived on this soup when we first went alkaline.
1¼ pound lentils, divided (¼ pound optional)
Water
1 to 2 onions, chopped or minced
1 head garlic (yes, a whole head)
1 ½ tsp. Real Salt or to taste
1 tsp. ground cumin
½ tsp. pepper (optional)
1 to 2 pounds spinach, chopped
Cold pressed olive oil
About three days before serving this soup soak ¼ pound lentils in water overnight. Drain and rinse lentils three times a day until sprouted. This is an optional idea. By using sprouted lentils you are getting live lentils (with active enzymes) with the cooked ones.
Prepare garlic: Cut off root and remove as much of the paper-thin white outer covering as possible. Cut the top off the garlic head, exposing the individual cloves of garlic (you should cut right into each clove). Cover lentils, onion and whole garlic head with water and bring to a boil. Boil until lentils are soft, about 45 minutes. Remove garlic from broth. Holding the bottom of the garlic head with a folded paper towel squeeze garlic—the cooked garlic cloves will pop out. Mash them well with a fork and return garlic puree to the pot. Add salt, cumin and pepper. At the table put chopped spinach and a handful of sprouted lentils into each individual soup bowl. Top with hot soup and some olive oil.
1¼ pound lentils, divided (¼ pound optional)
Water
1 to 2 onions, chopped or minced
1 head garlic (yes, a whole head)
1 ½ tsp. Real Salt or to taste
1 tsp. ground cumin
½ tsp. pepper (optional)
1 to 2 pounds spinach, chopped
Cold pressed olive oil
About three days before serving this soup soak ¼ pound lentils in water overnight. Drain and rinse lentils three times a day until sprouted. This is an optional idea. By using sprouted lentils you are getting live lentils (with active enzymes) with the cooked ones.
Prepare garlic: Cut off root and remove as much of the paper-thin white outer covering as possible. Cut the top off the garlic head, exposing the individual cloves of garlic (you should cut right into each clove). Cover lentils, onion and whole garlic head with water and bring to a boil. Boil until lentils are soft, about 45 minutes. Remove garlic from broth. Holding the bottom of the garlic head with a folded paper towel squeeze garlic—the cooked garlic cloves will pop out. Mash them well with a fork and return garlic puree to the pot. Add salt, cumin and pepper. At the table put chopped spinach and a handful of sprouted lentils into each individual soup bowl. Top with hot soup and some olive oil.
STIR FRY BROCCOLI--Lynne Snyder
1 Tbs. rice wine
3 Tbs. soy sauce
2 Tbs. cornstarch
3 Tbs. sesame oil
1 scant tsp. sugar
1 ½ cup water
1 Tbs. chicken broth powder
Stir fry broccoli in a little olive oil. Add a bit of water, cover and steam a few minutes until bright green.
Heat all sauce ingredients, bring to a boil, pour over hot broccoli.
3 Tbs. soy sauce
2 Tbs. cornstarch
3 Tbs. sesame oil
1 scant tsp. sugar
1 ½ cup water
1 Tbs. chicken broth powder
Stir fry broccoli in a little olive oil. Add a bit of water, cover and steam a few minutes until bright green.
Heat all sauce ingredients, bring to a boil, pour over hot broccoli.
MOM'S SWEET CHUNK PICKLES--Lynne Snyder
These pickles are beastly to make. It takes almost three weeks, four if you are absent minded and brine them for three weeks like I did this year. A mold grows on top of the water and you might be tempted to throw the whole mess over the back fence. Skim the mold off--you're going to wash the pickles good anyway. My son-in-law and one of my daughters-in-law love these pickles and what better way can I say, "I love you" than to make a case of these for Christmas for them? So I did.
Put whole small pickling cucumbers in salt water with enough pickling salt to float an egg. (When we were vegan I borrowed an egg from the Cox's and then returned it.) Cover and sink so completely emerged for two weeks. (I put a plate on top of the cucumbers and put a bottle full of water on top to hold the plate under the water.) Keep in a cool room.
After 2 weeks pour off and discard the salt water and cut cucumbers in ½ inch chunks. You will find an occasional pickle that has gone soft. Throw those away. Soak overnight in a solution of one gallon water and 1 Tbs. alum. The following day pour off solution and discard.
Four day process:
1st day
6 cups sugar
1 quart apple cider vinegar
2 sticks cinnamon
1 whole clove
Boil four minutes, pour over cucumbers.
2nd day
Pour solution off. Add 1 cup sugar. Boil and pour over cucumbers.
3rd day
Pour solution off. Add 1 cup sugar. Boil and pour over cucumbers.
4th day Pour solution off. Pack cucumbers into sterilized bottles, boil juice, pour over cucumbers, put lids and rings on and put in a steam canner for 10 minutes. Turn upside down on a paper towel and leave overnight.
Put whole small pickling cucumbers in salt water with enough pickling salt to float an egg. (When we were vegan I borrowed an egg from the Cox's and then returned it.) Cover and sink so completely emerged for two weeks. (I put a plate on top of the cucumbers and put a bottle full of water on top to hold the plate under the water.) Keep in a cool room.
After 2 weeks pour off and discard the salt water and cut cucumbers in ½ inch chunks. You will find an occasional pickle that has gone soft. Throw those away. Soak overnight in a solution of one gallon water and 1 Tbs. alum. The following day pour off solution and discard.
Four day process:
1st day
6 cups sugar
1 quart apple cider vinegar
2 sticks cinnamon
1 whole clove
Boil four minutes, pour over cucumbers.
2nd day
Pour solution off. Add 1 cup sugar. Boil and pour over cucumbers.
3rd day
Pour solution off. Add 1 cup sugar. Boil and pour over cucumbers.
4th day Pour solution off. Pack cucumbers into sterilized bottles, boil juice, pour over cucumbers, put lids and rings on and put in a steam canner for 10 minutes. Turn upside down on a paper towel and leave overnight.
TEMPEH SANDWICHES--Lynne Snyder
Elizabeth used to love this.
1 (8-oz) pkg. tempeh* (I use White Wave 5 Grain)
4 Tbs. Braggs Liquid Aminos (or Soy sauce)
1 Tbs. water
1 tsp. liquid smoke
oil
French bread
Homemade margarine or Vegenaise
Mustard
Dill pickles, sliced**
Mix Braggs, water and liquid smoke. Slice tempeh into thin slices (I get about 25 per package). Dip into Braggs mixture and fry on both sides in hot oil until lightly brown. Drain on paper towels. Lightly toast French bread, butter with homemade margarine (or use Vegenaise) one side of bread and put mustard on the other. Add tempeh and pickles and serve.
*Tempeh must be cooked before eating.
**If you are sending this sandwich in a packed lunch, blot the pickles really well with paper towels so the sandwich won't get soggy
Keep some tempeh frozen for emergency dinners. Thaw in the microwave and say "guess what we are having for dinner?" Just as if you had planned it all day. It wouldn't hurt to keep a loaf of French bread in the freezer too.
1 (8-oz) pkg. tempeh* (I use White Wave 5 Grain)
4 Tbs. Braggs Liquid Aminos (or Soy sauce)
1 Tbs. water
1 tsp. liquid smoke
oil
French bread
Homemade margarine or Vegenaise
Mustard
Dill pickles, sliced**
Mix Braggs, water and liquid smoke. Slice tempeh into thin slices (I get about 25 per package). Dip into Braggs mixture and fry on both sides in hot oil until lightly brown. Drain on paper towels. Lightly toast French bread, butter with homemade margarine (or use Vegenaise) one side of bread and put mustard on the other. Add tempeh and pickles and serve.
*Tempeh must be cooked before eating.
**If you are sending this sandwich in a packed lunch, blot the pickles really well with paper towels so the sandwich won't get soggy
Keep some tempeh frozen for emergency dinners. Thaw in the microwave and say "guess what we are having for dinner?" Just as if you had planned it all day. It wouldn't hurt to keep a loaf of French bread in the freezer too.
CHEESY SPRINKLE--Lynne Snyder
This was to replace Parmesan cheese when we were vegan. I still love it. It is good sprinkled over hot, buttered French bread.
1 cup nutritional yeast
1 cup almonds, blanched
1/2 tsp. onion powder
1/4 tsp. garlic powder
3/4 tsp. salt
Put all ingredients in a food processor and pulse until almonds are in tiny chunks. (Be careful not to pulverize them into non-existent ones.) Store in container in fridge.
1 cup nutritional yeast
1 cup almonds, blanched
1/2 tsp. onion powder
1/4 tsp. garlic powder
3/4 tsp. salt
Put all ingredients in a food processor and pulse until almonds are in tiny chunks. (Be careful not to pulverize them into non-existent ones.) Store in container in fridge.
HOMEMADE MARGARINE--Lynne Snyder
When we were vegan this helped. It does not keep very long though. About a week, I think.
1/2 cup almonds, blanched
1/2 cup water
1 1/4 cup Safflower oil (divided: 1/2 cup plus 3/4 cup)
3/4 tsp. salt
2 Tbs. nutritional yeast
1 tsp. liquid imitation butter flavor (I used Schilling brand)
1 Tbs. lemon juice
Mix almonds, water and 1/2 cup oil in blender until smooth. Add salt, nutritional yeast, butter flavor and remaining oil. When well blended add lemon juice. We use this on toasted French bread and put Cheesy Sprinkle on top.
1/2 cup almonds, blanched
1/2 cup water
1 1/4 cup Safflower oil (divided: 1/2 cup plus 3/4 cup)
3/4 tsp. salt
2 Tbs. nutritional yeast
1 tsp. liquid imitation butter flavor (I used Schilling brand)
1 Tbs. lemon juice
Mix almonds, water and 1/2 cup oil in blender until smooth. Add salt, nutritional yeast, butter flavor and remaining oil. When well blended add lemon juice. We use this on toasted French bread and put Cheesy Sprinkle on top.
STUFFED MUSHROOMS—Lynne Snyder
This is a family favorite. A bit of work but worth it.
35 large mushrooms (enough to fit in the bottom of a 9x13 pan
1 onion, chopped or minced
2-3 cloves garlic, pressed
olive oil
½ of an 8 oz. pkg cream cheese
¼ to ½ cup pine nuts
1-2 cups dry bread crumbs (I use the Italian kind)
salt, if needed
Stem and chop mushroom stems. Sauté chopped stems, onion and garlic in olive oil (or steam in water). After a few minutes add chopped mushroom stems, and sauté a few minutes longer. Stir in cream cheese and pine nuts and mix well. Add bread crumbs and salt (if needed) to taste.
Stuff mushrooms caps (they will be heaping--press tight with a spoon). Bake at 350 degrees until hot, about 20 minutes.Note: Add the dry bread crumbs to the sautéed mixture when it still has quite a bit of moisture in it.
35 large mushrooms (enough to fit in the bottom of a 9x13 pan
1 onion, chopped or minced
2-3 cloves garlic, pressed
olive oil
½ of an 8 oz. pkg cream cheese
¼ to ½ cup pine nuts
1-2 cups dry bread crumbs (I use the Italian kind)
salt, if needed
Stem and chop mushroom stems. Sauté chopped stems, onion and garlic in olive oil (or steam in water). After a few minutes add chopped mushroom stems, and sauté a few minutes longer. Stir in cream cheese and pine nuts and mix well. Add bread crumbs and salt (if needed) to taste.
Stuff mushrooms caps (they will be heaping--press tight with a spoon). Bake at 350 degrees until hot, about 20 minutes.Note: Add the dry bread crumbs to the sautéed mixture when it still has quite a bit of moisture in it.
ARTICHOKE DIP—Lynne Snyder—originally from JoAnne Young
This is really good! We serve it at Thanksgiving and Christmas and sometimes Easter.
1 cup mayonnaise (or less, see note at bottom)
1 cup Parmesan cheese (just the dry sit-on-the-shelve kind)
8 ounces cream cheese
5 pressed garlic cloves
1 can and a half artichoke hearts, Reese (or use marinated artichoke hearts, see note), chopped
Put in quiche dish at 350 for 20 minutes to one half hour. Scoop up with thin slices of baguette.
Note: I used marinated artichoke hearts because I buy those humongous jars at Costco (to make a couple of pasta recipes) so I cut the mayo down to 3/4 cup because the artichoke hearts have oil on them.
1 cup mayonnaise (or less, see note at bottom)
1 cup Parmesan cheese (just the dry sit-on-the-shelve kind)
8 ounces cream cheese
5 pressed garlic cloves
1 can and a half artichoke hearts, Reese (or use marinated artichoke hearts, see note), chopped
Put in quiche dish at 350 for 20 minutes to one half hour. Scoop up with thin slices of baguette.
Note: I used marinated artichoke hearts because I buy those humongous jars at Costco (to make a couple of pasta recipes) so I cut the mayo down to 3/4 cup because the artichoke hearts have oil on them.
THICK WATER--used to replace some of the oil in salad dressing recipes--Lynne Snyder
1¾ cup water
2 Tbs. arrowroot powder OR cornstarch.
Put 1¼ cup water in small saucepan; bring to a boil. Dissolve arrowroot powder or cornstarch in remaining ½ cup water and stir into boiling water. Stir vigorously for 15 to 30 seconds. Cool thick water before using.
2 Tbs. arrowroot powder OR cornstarch.
Put 1¼ cup water in small saucepan; bring to a boil. Dissolve arrowroot powder or cornstarch in remaining ½ cup water and stir into boiling water. Stir vigorously for 15 to 30 seconds. Cool thick water before using.
POPPY SEED SALAD DRESSING Lynne Snyder—Originally from Lael Ruffneer
Trent and Taylor always requested this dressing for their birthday dinners. It's a favorite at pot lucks.
½ cup extra virgin olive oil
½ cup cold pressed safflower oil (can use all olive oil if desired)
½ cup raw apple cider vinegar
½ cup sugar
1 Tbs. poppy seeds
1 tsp. Real Salt
½ tsp. dry mustard
Mix together the oils, vinegar, sugar, salt and mustard in the blender. Add poppy seeds and pulse to blend.
1 head lettuce, chopped
1 (10-oz.) pkg. spinach, chopped
1 red onion, sliced thin
½ pound to ¾ pound mushrooms, sliced
Wash lettuce and spinach well and spin with a salad spinner. Put into a large bowl. One half hour before serving add the sliced mushrooms and onions to the salad dressing mixture, above. Just before serving pour the salad dressing, mushrooms and onion over the chopped lettuce and spinach. Very impressive.
If you want a lower fat version substitute “thick water” for some of the oil
Note: The original recipe called for adding some crisp cooked bacon cut into small pieces, added just before serving, also about ½ cup cottage cheese.
½ cup extra virgin olive oil
½ cup cold pressed safflower oil (can use all olive oil if desired)
½ cup raw apple cider vinegar
½ cup sugar
1 Tbs. poppy seeds
1 tsp. Real Salt
½ tsp. dry mustard
Mix together the oils, vinegar, sugar, salt and mustard in the blender. Add poppy seeds and pulse to blend.
1 head lettuce, chopped
1 (10-oz.) pkg. spinach, chopped
1 red onion, sliced thin
½ pound to ¾ pound mushrooms, sliced
Wash lettuce and spinach well and spin with a salad spinner. Put into a large bowl. One half hour before serving add the sliced mushrooms and onions to the salad dressing mixture, above. Just before serving pour the salad dressing, mushrooms and onion over the chopped lettuce and spinach. Very impressive.
If you want a lower fat version substitute “thick water” for some of the oil
Note: The original recipe called for adding some crisp cooked bacon cut into small pieces, added just before serving, also about ½ cup cottage cheese.
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