STUFFED POTATOES

These are wonderful. Also good the next day, reheated. Probably my favorite ways to serve potatoes.

6 to 8 large potatoes

1 (8 oz.) pkg. cream cheese

cheddar cheese, I used about 1 1/2 cups, shredded

4 Tbs. butter

onion powder

garlic powder

salt

pepper

Milk or water to thin.

Bake potatoes, slice off top 1/8th. Scoop out potato, leaving the skin intact. You will want to leave the merest bit of potato on the skin.

Put potato pulp and all other ingredients except milk or water in a large bowl and mash. Taste and adjust seasonings. Thin with milk if needed--we don't ever have milk so I use water--stuff back into potato shells and reheat.

Delicious!

PARMESAN ROLLS

These rolls are leftover from the luncheon Sarah and I hosted for the women we visit teach each month. They are sitting in the kitchen, calling my name and I am sitting at the computer with my fingers in my ears.

This is a super easy recipe and fabulous. I used my favorite pizza dough recipe but any roll recipe would work. For a totally easy way just thaw some frozen rolls, cut them in half and proceed.


Homemade roll dough or use pre-made, frozen rolls, thawed. Pinch off a piece of dough, roll it into a rectangle, roll in melted butter and dredge in Parmesan cheese* with some dried parsley mixed in. Put on a greased cookie sheet and let rise.


Bake in a preheated 350 degree oven until a bit brown. These are fabulous, I promise. And easy. And fabulous. I said that already, didn't I?


*Just use the Kraft "dry" kind of Parmesan cheese. BUT, once it is open it has to be stored in the fridge. I found out the hard way that this kind of cheese will mold. I had to throw a "almost full" canister away.

These rolls are served at a local restaurant, Magleby's and it's sister restaurant, Magleby's Fresh.

PIZZA PENNE PASTA--Cindy Crookston

This is one of my favorite dishes. It's a tiny bit spicy and full of flavor.

½ lb sausage
1 pkg. pepperoni (to taste)--I like a lot
1 can black olives
½ to 1 chopped onion
1/2 green pepper, chopped
1 can mushrooms, drained well
2-3 cups spaghetti sauce
8 oz. Penne pasta
2 c mozzarella cheese, shredded

Cook pasta. Brown sausage. Mix pasta and sausage with everything EXCEPT cheese. Pour into a 13x9 dish. Add shredded mozzarella cheese on top. Bake at 350 degrees until cheese on top is melted and just a tiny bit brown and everything is bubbling hot. If cheese is browning before the casserole is really hot cover it loosely with foil.

PEANUT BUTTER FUDGE

This is a wonderful fudge. If you like peanut butter this is for you. I don't even like peanut butter and I love it.

1/2 cup butter

1/2 cup milk*

2 cups brown sugar

1 tsp. vanilla

1 cup peanut butter

3 cups powdered sugar, sifted

Melt butter in medium saucepan. Add milk and brown sugar and bring to a boil. Boil two minutes, stirring constantly. Remove from heat, add vanilla and peanut butter. Mix well with a portable mixer or stir like crazy with a spoon. Pour over powdered sugar--I sift mine first--and mix with a mixer, again, or stir like crazy with a spoon, until all sugar is incorporated. Pour into an 8 inch square pan. Chill, cut and serve.

*We don't keep milk in the house so I put about 2/3 of a half-cup measure full of canned milk and fill the rest of the cup with water--it works fine.

PS It's best eaten warm, right out of the bowl. Don't tell anyone. Only the one who makes the fudge should have that information.

PPS I have made batches and batches of this. Everyone who tries it loves it. This takes less than fifteen minutes to make.

NAKED LASAGNA WITH SPINACH

This is a nice little recipe. A tasty dinner when you forgot to plan ahead.

Naked lasagna before baking.

Naked lasagna after baking.

Yield: 4 very generous Servings or six to eight normal ones. Especially if you have side dishes and a salad.

3 cups Rotini (curly) Noodles--measure before cooking
1 cup plain (not vanilla) Yogurt
1 cup cottage cheese
1 1/2 cup cheddar cheese, divided
10 oz box frozen chopped spinach, thawed*
1/2 cup minced onions--one medium onion, a medium onion makes a heaping one half cup, which is fine.
1½-cup shredded cheddar cheese—divided
1/2 tsp. salt
pepper

Preheat oven to 400°. Squeeze about half of water out of the spinach. Set aside. Cook noodles until tender, drain. Combine yogurt, cottage cheese, 1 cup cheese, spinach, onions and salt and pepper to taste. Stir in noodles. Pour into an 8 or 9 inch baking dish. Cover and bake 25-35 minutes. Uncover, top with remaining 1/2 cup cheese and bake until cheese is melted and browned a bit.

*If I plan ahead I thaw my spinach, right in the box, in the fridge for a day. If not, I dump it in a pan of boiling water, remove the pan from the heat and let sit a few minutes, breaking the spinach apart with a knife or a fork.

DILLY BEANS

Pack raw beans into clean sterilized quart jars. Add one clove of garlic and a whole head of dill and some of the stem--or simmer chopped dill in brine for 20 minutes, strain. Add brine to 1/4th inch of top, clean rim of jar with damp paper towel. Put on lid that has been simmering in water for five or more minutes, add ring. Put in steam canner--or hot water bath. As soon as steam reaches six inches from the two holes in the side of the lid--or water in canner returns to a boil--start timing and remove after 12-18 minutes. 12 for smaller beans, 18 for large ones.

Note: I put jars upside down as soon as they come out of the canner and leave until they are cool. It's a neurotic thing to do but I do it anyway because I'm always afraid the seal will not actually seal.

Brine:

3 quarts apple cider vinegar

3 quarts water

1/2 pickling salt

KALE AND BEAN SOUP-- THE MOST PRACTICAL AND MOST USED RECIPE IN THE WHOLE COOKBOOK

This is a simple and yet delicious soup. It can be on the table in less than half an hour. We love it. See here.
KALE AND BEAN SOUP--adapted from the Internet

8 large garlic cloves, crushed or minced. I used the bottled kind because I was lazy.
1 medium onion, chopped
4 cups chopped raw kale. I will grow kale every year from now on just for this soup recipe.
4 cups chicken or vegetable broth--I used the paste, concentrated broth, plus water. Pictures below.
2 (15 ounce) cans beans, such as cannellini , navy, pinto, un-drained. I have used white beans but my favorite are pinto*
4 plum tomatoes, chopped
1-2 teaspoons dried Italian herb seasoning. I used maybe 1 tsp. plus a bit. You can always add more but can't take out.
Salt and pepper to taste. I've never had to add salt but use quite a bit of pepper.
1 cup chopped parsley. I don't have any parsley in the garden, I've used basil but the last two times I've skipped this step as I was freezing the bulk of the soup.


In a large pot steam garlic and onion in a bit of water until soft. Add kale, broth, beans, tomato, herbs, salt and pepper. Simmer 10 to 15 minutes. Ladle into bowls; sprinkle with chopped parsley.
Mine was too hot to eat so I added an ice cube. Phil toughed it out without one.I have used this vegetarian broth paste a lot and like it.This one is from Costco. I've used it a lot, too.

*As the kale continued to grow and I made more and more soup I started using dried pinto beans. I would make a huge stock pot full of soup and freeze it. We will use it all up before the kale is growing again and we will be sad. We may have to buy kale from the grocery store to make this delicious "peasant" soup. Those peasants know how to eat.

MUSHROOM-ASPARAGUS LASAGNA

This is wonderful! The first time I made this Phil ate 5 pieces. Five pieces! Can you imagine? He said his stomach hurt. I don't doubt it. He said it was worth it though. I ate one and a half because it was so doggone good. Mmm.

The original recipe had about a million steps and a lot of butter and even a fair amount of olive oil. I decided it didn't need all that fat and I also decided all those steps made me nauseous so I changed it. I honestly can't tell the difference and it's way easier. (You're welcome.)

You only make three layers of noodles but because you only boil the noodles for 4 minutes the noodles haven't expanded like a normal lasagna noodle you will need to cut pieces of another noodle and piece it on the end of each row. Does that make sense? You will actually have some noodle left over.

I put the asparagus and mushrooms on separate layers this time but would make them as the recipe says from now on. So much less complicated.

Add the mozzarella cheese to each layer.

I used waaaay too many mushrooms--I just kept slicing--so added an extra layer on the top. Like I said, I won't do that again, I will just mix the mushrooms and asparagus together for each layer. This is the third time I've made this recipe and the first time I've done it this way. Never again.

This is the final layer. Push it down before adding the sauce and cheese.
I added Parmesan and a fair amount of mozzarella and then uncovered it the last 15 minutes so it browned nicely. MUSHROOM-ASPARAGUS LASAGNA--Lynne Snyder

11 lasagna noodles
1 1/2 to 2 pounds asparagus, cut into 1-inch pieces
1 pound mushrooms, sliced or chopped
2 cans (14 ounces) veggie or chicken broth--I used water and some of that concentrated soup base that has to be kept in the fridge.
Enough milk, soy milk or cream added to broth to equal 4 cups--I used one can of condensed milk
½ cup flour
¾ cup shredded Parmesan, divided (I used dry)
1 tsp lemon pepper
2-4 cups mozzarella cheese

Heat oven to 350ºF. Grease 13x9 inch pan.. Cook noodles ONLY 4 minutes. Boil asparagus 2 to 4 minutes, depending on how large it is, or until crisp-tender; drain.

Bring three cups of broth/milk mixture to a boil. Mix remaining broth with ½ cup flour, add to boiling broth mixture, return to boiling, stirring constantly, until thick. Stir in 1/2 cup of the Parmesan cheese and lemon pepper.

Spread about 3/4 cup of the white sauce in baking dish. Top with 3 noodles (adding a cut noodle to the ends to fill the pan), 1 cup of white sauce, half mushrooms, half asparagus and 1 cup or a little more--maybe another half cup--mozzarella cheese, top with three noodles and cut pieces, 1 cup sauce, remaining mushrooms and asparagus and 1 cup (or more) mozzarella cheese. Top with remaining 3 noodles and cut pieces. Push everything down well. Add remaining sauce. Sprinkle with remaining ¼ cup Parmesan cheese and extra mozzarella cheese--I added a cup more--, if using.

Bake covered for 45 minutes and then uncovered for about another 15 minutes until it is hot and bubbly in the middle. If the sauce and noodles are hot then the baking time will be a bit less.

I hope you enjoy it as much as we do, it is our favorite spring dish.

VEGAN CHEESE SAUCE

This is a dry vegan cheese sauce mix that I found on Veggies Unite. It is not really called Veggies Unite but that is how I have it bookmarked--actually I think that's what it used to be called. It's really VegWeb.com.

Dragonfly's Bulk, Dry Uncheese Mix

3 cups raw, organic cashew pieces

2 cups either Red Star or Vegetarian Support, nutritional yeast

3 Tbsp seasoning salt

3 Tbsp garlic powder (NOT garlic salt)

3 Tbsp of onion powder (NOT onion salt)

8 Tbsp of arrowroot powder. Can use cornstarch, but it is not stringy like arrowroot.

Directions:

Using a VERY dry blender, blend the nuts till they are very fine. (I tried using the blender but switched to the food processor.) Then, blend in batches of about 1 cup and then mix in a dry container.You can keep this tightly covered in the frig for about 6 weeks.

To make up, add one heaping 1/2 cup of mix to 1 cup of water and stir over heat till thickened. Use less water and add salsa for queso dip. Pour over hot veggies and/or pasta. Spread on vegan bread and toast for grilled uncheeses...or look up my enchilada recipe and use it that way. Serves: many! Preparation time: 15 minutes

This is what I made with the dry cheese mix.

3/4 pound of curly noodles

chopped broccoli

Boil pasta according to package directions and add broccoli during the last 2-4 minutes. Drain, and pour over sauteed veggies and uncheese sauce. Directions follow:

1 cup dry cheese mix

2 cups hot pasta water

green onions

yellow bell pepper

chopped mushrooms

fresh spinach

Saute green onions, bell pepper and mushrooms in extra virgin olive oil. Add cheese mix and water. Stir well, Add spinach, pour hot noodles and broccoli over and mix well.

Any veggies could be used, I think. This was good. There are a lot of suggestions of how to use this sauce mix on the web site.

SWEDISH PANCAKES

This morning we got a late start and didn't even eat breakfast until noon. Everyone voted for Swedish pancakes.

Aunt Dorothy taught me how to make these, thick with powdered sugar and a healthy squeeze of lemon or lime juice. Sometimes we used homemade raspberry freezer jam in stead of the sugar and juice. Either way they are delicious.

When the kids were all home this was a Saturday morning breakfast, when I had plenty of time to fuss. I would make three recipes before everyone had enough.

This morning it took two recipes to satisfy four of us.

A chorus of "Oinks" were heard around the table.



Here is the naked pancake. Notice that it is not round. I am keeping it real for you, no food stylist fussing here.



Add a good bit of powdered sugar.

And some lemon or lime juice. We were out of lemons but had plenty of limes. Roll the pancake up and eat. Yum.

Nurse Giggleswich isn't as insanely in love with lemon or lime as the rest of us so I made a cream cheese filling and sliced strawberries for her.

We all liked it too. But as for me and my taste buds it's powdered sugar and lime juice, all the way.

Recipe for both the pancakes and cream cheese filling below.

Swedish pancakes--Aunt Dorothy Watson

2 cups milk--we don't drink milk, I usually use powdered soy milk, reconstituted but today, since I had cream, I used 1/2 cup cream and 1 1/2 cups water. Don't tell. No one knows-except my arteries.
4 eggs
1/2 cup flour
1 tablespoon sugar
1 healthy pinch salt
2 tablespoons melted butter--if your butter is soft and you have a super good blender you won't need to melt the butter.

Filling

Powdered sugar

lemon or lime juice

OR

raspberry freezer jam

OR

cream cheese filling--recipe following-and fresh sliced fruit

Pour all the pancake ingredients in the blender bowl and blend until completely mixed. If not melting the butter make sure it is mixed really well.

Spray a hot griddle with vegetable spray, pour a thin layer of batter on the hot griddle. Cook pancake until it is golden brown. Flip pancake and cook other side. Put on oven proof container in a 200 degree oven to keep warm. Repeat until all the batter is used and then after you have eaten two pancakes you will realize one recipe isn't enough so you get up and do it all again. I didn't have to spray the griddle again but sometimes I do. I guess it depends on how well seasoned it is.

Cream Cheese Filling

1 (8 ounce) pkg. cream cheese, room temperature

1 cup cottage cheese

1/2 cup sugar

1 tsp. vanilla

Mix really well with an electric mixer. Serve in Swedish Pancakes with fresh, sliced fruit. I noticed this was not sweet enough for Lord Bumhampton and he added powdered sugar. I added some fresh lime juice to mine and it was fabulous.

GENERAL TAO'S TOFU

I got this recipe from vegweb.com, recipe and pictures are here. It's the highest rated recipe on the site. I doubled the sauce because I was afraid there wouldn't be enough, I was also adding a red pepper and putting the broccoli in with the tofu--sauce is doubled here on this recipe--and added some red bell pepper. I wish I had added some asparagus as I have three pounds in the fridge. I forgot to make rice and since we were hungry and brown rice takes 50 minutes we just ate it with a slice of whole wheat bread.

GENERAL TAO'S TOFU

1 box of firm tofu

egg substitute for 1 egg--I forgot to use this and it turned out fine

3/4 cup cornstarch

vegetable oil for frying

3 chopped green onions

1/2 to 1 red bell pepper, sliced

other veggies, maybe asparagus

2 Tbs minced ginger

2 Tbs minced garlic

1 1/3 cup vegetable stock

¼ cup soy sauce

½ cup sugar

red pepper flakes to taste--I used 1/4 tsp. but it could have used a bit more, I think

2 Tbs sherry (optional)--I didn't use this

2 Tbs white vinegar--I used cider vinegar

steamed broccoli--I used the flourettes and peeled and diced the stems and used them too.

Drain, dry and cut tofu into 1/2 by 1 inch chunks. I had frozen tofu in the freezer from FOREVER AGO. It gives it a firmer texture, more chicken-like consistency. Mix the egg replacer as specified on the box and add an additional 3 tablespoons water--I forgot to do this Dip tofu in egg replacer/water mixture, coat completely. Sprinkle 3/4 cup cornstarch over tofu and coat completely. Watch out that the cornstarch doesn't clump up at bottom of the bowl.

Heat oil in pan and fry tofu pieces until golden. Drain. Heat 3 Tablespoons vegetable oil--too much oil, I used about one--in pan on medium heat. Add green onions, red pepper and other veggies if using, ginger and garlic, cook for about 2 minutes. Be careful not to burn garlic. Add vegetable stock, soy sauce, sugar, red pepper and vinegar. Mix ¼ cup water with 2 Tbs cornstarch and pour into mixture stirring well. Add fried tofu and coat evenly Add broccoli--original recipe did not add broccoli to sauce. Serve over rice.

VEGETABLE AND RED LENTIL SOUP

This is adapted from a recipe in the February, 2008 Good Housekeeping magazine, page 154

1-2 Tbs. Olive oil

4 medium carrots, chopped

1 medium or large onion, diced

Tomatoes of your choice: I used 4 large Roma's, the original recipe called for a can (14.5 oz.) of diced tomatoes

Some kind of tomato sauce--I had some V-8 so used that but next time I will add a can (8 oz.) or even two, of tomato sauce--the original recipe didn't use this but I thought it needed it for a good flavor

Cabbage, optional. I had some so I chopped about a cup and a half and added it.

*Veggie broth, your choice: I used a powdered veggie broth but the original recipe called for a can (14-14.5 oz.) of veggie broth. I used about a Tbs., maybe more of the powdered broth powder--of course I added water

1 tsp. cumin

1 cup dried red lentils

1 bag (5 oz.) fresh spinach

salt to taste

pepper to taste, 1/4 to 1/2 tsp.

Water as needed--I added quite a bit, at least 5 cups, maybe more

Saute the onions and carrots in the olive oil for 4-6 minutes--I was talking on the phone and burned some of the onions and carrots and had to pick them out--until lightly browned--not black, like mine. Add cumin and cook one minute. Add tomatoes, broth, tomato sauce, lentils, and water and simmer, covered--oops, I simmered uncovered--until lentils are tender, about 10 minutes. Taste and add salt and pepper as needed. Add spinach, remove from heat and serve.

*Bryanna Grogan, a wonderful cookbook author, has a powdered veggie broth recipe. Recipe is here. She is the most gracious and generous cookbook author I know. I have several of her cookbooks and love them.

Here is another site where she posts recipes, answers questions and gives help so freely. I used to post on that site all the time with questions or to share recipes. I guess I should start again. I posted as Natashia--of Boris and Natashia fame.

CHOCOLATE CHIP--TOFFEE BITS--OATMEAL COOKIES—Paula, Joe Allman’s (my old watercolor teacher) Aunt

This cookie is fabulous. I promise. My watercolor teacher, Joe Allman's aunt made it up. I once took some to a fabulously talented older man--our neighborhood/ward is ripe with fabulously talented people--no where else on earth like it--anyway, he said, "You know Lynne, since I've become a widow, I've had a lot of cookies brought to me but I can honestly say these are the best." Of course, I think he was hoping for more cookies and he will get some this weekend.


REGULAR------------------DOUBLED

1 cup butter—--------------2 cups (1 pound)
1 cup sugar—---------------2 cups
1 cup brown sugar—-------2 cups
2 eggs—---------------------4 eggs
½ tsp. Rum extract--------1 tsp.

Mix well, add:

2 cups flour—---------------4 cups
1 tsp. soda—-----------------2 tsp
½ tsp. baking powder ----1 tsp
½ tsp. salt—-----------------1 tsp.
2¼ cups oatmeal—---------4½ c.

Mix well, add:
½ pkg. (12 oz.) chocolate chips—---- 1 pkg.
½ pkg. (10 oz.) Skor toffee chips—---1 pkg.

Bake 350° for 14 minutes.

Note: I use the regular, long cooking oats. When I was at Soap Queen's house the other day we couldn't find her oats so we used a mix of about five different kinds of oats plus some flax seeds and the cookies were just as fabulous. We live in at high altitude so I don't know how that will effect your baking time.

Note II: When Joe told us he was going to move to Cashe Valley and could no longer be our watercolor teacher I cried. I was the only one in our class who did so and I was embarrassed. I thought if I stayed with him another two years I could be good enough to sell. I have hardly painted since he left. I guess I blog instead. I want to get back to it and maybe--if my life ever calms down enough so that I'm not on a high run--I will.

Try these cookies. You won't be sorry.

SWEET AND SOUR CHICKEN--OR SWEET AND SOUR NOT-CHICKEN

My comments in blue.

This recipe is from Julie Pinkham who I do not know. She is a friend of Liza Peterson who is the wife of Cameron who is my nephew, son of my sister, Julie. Got that? Lisa just had a beautiful baby girl. They live in Hawaii and did not freeze all winter, like I did. I love them anyway.

I made this tonight but didn't do the chicken option. I am trying to eat more meatless meals. I boiled the carrots for about one minute. I added an onion and sauteed the onion and green pepper for a couple of minutes--which may actually have been too long. I wanted them really crunchy. I added a can of mushrooms and would have added lots of celery if I had any. I think celery really adds to Chinese stir fry. I also would have added water chestnuts if I could have found them. I KNOW there are four cans in this house somewhere because I just bought them a month ago when they were on sale! ~sigh~ I added some sliced zucchini but only did that because I didn't have celery.

1 lb. Chicken – cut into bite size pieces
½ tsp. coarsely chopped or ground Ginger
½ tsp. Salt
½ tsp. Onion powder or salt
½ tsp. Garlic powder or salt
1 Egg
¼ cup Flour
3 Tbs. Butter/margarine I used a bit of olive oil to saute the veggies
1 can Pineapple chunks
½ cup Brown sugar
¼ cup vinegar (preferably apple cider)
1 Tbs. Soy sauce
2 Tbs. Cornstarch
1 Green pepper - chopped
6 med. Carrots - chopped

Mix together ginger, salt, onion and garlic powders, and flour. In a separate bowl whisk the egg. Coat chicken pieces with egg and then flour mixture. Melt butter over med-high heat, add chicken to brown.* I didn't use chicken at all and actually it was good without. Not AS good, probably but good enough and we are trying to eat less animal products.

Boil vegetables until tender crisp (this doesn’t take as long as you think--see my option, above) – keep them warm until added. When chicken is browned add can of pineapple (with juice) to meat--I used a 20 0z. can of pineapple tidbits. Add vinegar, brown sugar, and soy sauce. Heat thoroughly. Take a couple of Tbs. of juice out to mix with cornstarch I held some of the juice out to mix with the cornstarch before hand – whisk with fork until a smooth paste. Add back to meat and let juices thicken. Add veggies right before serving. Serve over rice or noodles.

*When I'm in a time crunch, or really just being lazy, I forgo the egg and flour and just dump the chicken into the pan and sprinkle with the ginger, onion, and garlic powders. It's not as good, but it still works. And if you want the traditional Chinese Restaurant version, you can add a little red food coloring to the sauce.

CHOCOLATE CREAM FILLED CUPCAKES

pkg. devil's food cake mix without pudding--I'm not sure why the "no pudding" is important and I'm not sure it is.
1 (8 oz) pkg. cream cheese, softened
1/2 cup sugar
1 egg
1 (6 oz) pkg. semisweet chocolate morsels (optional--I don't usually use these, the cream filling is spectacular enough).

Prepare cake mix according to package directions. Spoon batter into paper-lined muffin pans, filling 2/3 full. Combine cream cheese and sugar, creaming until light and fluffy. Add egg, beating well; stir in chocolate morsels (if using). Spoon cream cheese mixture into center of each cupcake. Bake at 350 degrees for 25 minutes or until done. Remove from pans and let cool on wire racks. Frost as desired. Makes 22-24 cupcakes.

STRAWBERRY TRIFLE

This is the size bowl for this recipe--a regular trifle bowl but I made a huge one because I was taking it to the luncheon after Curly Sue's baptism. I posted step by step photos on my regular blog.

STRAWBERRY CHEESECAKE TRIFLE--Tamalin Christen

yellow or white cake, baked according to directions--you will have leftover cake
2 quarts fresh strawberries, thickly sliced
8 oz cream cheese, softened
2 ½ cups powdered sugar
1 teaspoon vanilla
1 tablespoon milk
1 cup heavy cream

Cut cake into 2 inch cubes (I cut mine in about one inch cubes). Wash and slice strawberries.
In a bowl, mix cream cheese, powdered sugar, vanilla and milk.

In another bowl, whip heavy cream until stiff. Gently fold the whipped cream into the cream cheese mixture, until it becomes like a frosting.

In a trifle bowl, layer cake cubes, strawberries, and frosting mixture. Continue layering, ending with frosting mixture. Cover and chill well before serving. Garnish with whole strawberries and mint leaves.

Tamalin says this is a fine thing to eat for breakfast the following day.

Here is the one I took to the luncheon. It weighed 20 pounds and was delicious.

BROCCOLI SALAD

Everyone and their dog has a recipe for broccoli salad and this one is probably like most of them but I ate it at my son and his wonderful wife's house on Saturday for the luncheon after Butterfly's baptism, and it was especially tasty so here it is:

BROCCOLI SALAD--Michelle Snyder

Broccoli florettes, cut into bite size
Bacon pieces--I think using the pre-cooked bacon would be a great idea
Shredded cheddar cheese
Chopped green onions

Sauce:
1 cup mayonnaise
1/2 cup sugar
2 Tbs. red wine vinegar

TACOS

Today we are fasting--we have so many people in our ward who are sick, we fast every Sunday. So, I got dinner ready before church so when we get home, dinner is only a few minutes away. I had a couple of "chubs"--is that what they are called?--each chub is one pound--of ground turkey and did an internet search for a good taco recipe. I found this. It's delicious. Phil thought it was too soupy and it was but that didn't stop me from dripping taco juice all over my fingers. I didn't simmer it long enough, if I had maybe it wouldn't have been thicker.

Taco Meat

2 lbs ground beef (or ground turkey)
1 teaspoon Salt
2 tablespoons Chilli powder
1 tsp. chili flakes (optional, I added this)
2 tablespoons Paprika
1 teaspoon Cumin
1 teaspoon Garlic powder or 2 cloves
1/2 diced Bell pepper
1/2 diced medium Onion
12 corn tortillas (I used flour--those raw ones from Costco, fried in a bit of oil...mmm)

In 2 quart sauce pan add ground beef, salt, chili powder, garlic, cumin, paprika, and enough water to cover meat.

Bring to a boil. Simmer over medium low heat about an hour--I only simmered for 20 minutes as I waited too long to get started. Then add 1/2 medium chopped onion--I used a whole onion--1/2 medium chopped bell pepper. Continue cooking 20 or 30 more minutes--again, because I was short of time I simmered it only 20 minutes.

Soft beef Tacos: Heat oil in skillet. Cook corn tortillas, one at a time, in hot oil until soft, about 10 to 15 seconds; drain. I used flour tortillas. Spoon 2 Tablespoons of the beef taco meat in center of each tortilla.Fold tortilla over meat; or roll up like an enchilada.

I added tomatoes, shredded lettuce, salsa, ranch dressing and Red Hot red pepper sauce.

PEANUT-CHICKEN BOWL

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.

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.

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.

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.

RUSSIAN TEACAKES

Roll the dough into small balls.

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)

½ cup powdered sugar
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.

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.

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.

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!

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.

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.

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.

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.

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.

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.

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.

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

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.

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.

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.

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.

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.

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.

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.

“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.

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.

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.