Cilantro Rice

CILANTRO RICE

1 T. Coconut oil
3 cloves garlic, minced
1 large onion, chopped
2 cups long-grain rice
4 cups veggie broth

Juice of 3 limes and zest of 2 limes (hold back juice of 1 lime for garnish)
Chopped fresh cilantro, for garnish

Heat the oil in a large skillet over medium heat. Add the garlic and onions and cook for 3 to 4 minutes. Reduce the heat to low and add the rice and 

salt. Cook over a low heat for 3 minutes, stirring constantly to make sure the rice doesn't burn. Add 2 cups of the broth and the juice and zest of 2 limes and bring it to a boil. Reduce the heat to low, cover and simmer for 10 to 15 minutes or until the rice is done. Add more liquid as needed. 

The rice shouldn't be sticky.

Just before serving, stir through the juice of 1 lime and lots of chopped 

cilantro.

Homemade Taco Seasoning

Taco Seasoning

1 tablespoon chili powder

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon crushed red pepper flakes

1/4 teaspoon dried oregano

1/2 teaspoon paprika

1 1/2 teaspoons ground cumin

1 teaspoon sea salt

1 teaspoon black pepper

In a small bowl, mix together chili powder, garlic powder, onion powder, 

red pepper flakes, oregano, paprika, cumin, salt and pepper. 

Store in an airtight container

Vegan Sour Cream (this is really good)

 Vegan Sour Cream

1/2 c. Cashews, soaked in warm water

 2 T. Apple Cider vinegar

 2 T. Lemon Juice

 1/4 c. Water

 Salt to taste

Soak the cashews overnight preferably but I usually never do, .Drain and rinse them.  Place cashews, lemon juice, vinegar and water into blender and blend until smooth and creamy.  Add salt if needed.

This sour cream should keep in the fridge for a couple weeks.  

Recipe from: http://mywholefoodlife.com/2014/03/18/dairy-free-sour-cream/#qOgKMo0ELSvCzP0M.99

Vegan Creamy Cauliflower Soup (so yummy)

I have recently found a great way to buy organic vegetables at a bargain.  My local grocery store daily puts out store specials, usually veggies that are bruised, about to expire or just not pretty in some way.  Recently one of these specials was organic heads of cauliflower, some already cut up and ready to use and some sold as whole heads.  Our family loves cauliflower and I use it often in recipes to sub out dairy or meat.  So I loaded up.  Here is a recipe we tried and everyone loved!  Cauliflower soup.

 Vegan Cauliflower Soup

Servings:

8

Ingredients

• 1 stick of vegan butter or coconut oil
• 1 whole Onion, Finely Diced
• 2 whole Carrot Finely Diced
• 1 stalk Celery, Finely Diced
• 2 whole Cauliflower Heads (roughly Chopped)
• 2 Tablespoons italian seasoning
• 2 quarts of vegetable broth
• 6 Tablespoons Gluten free Flour
• 2 cups Coconut Milk (carton- we use Trader Joes brand that does not contain Carageenan) you could also use Almond milk or any dairy substitute.
• 1 cup Coconut milk in a can (we use the Trader Joes Thick coconut milk in a can)
• up to 4 Teaspoons Sea Salt & pepper, To Taste

Instructions

In a large soup pot melt 4 tablespoons vegan butter or coconut oil. Add the onion, carrots and celery and cook for a few minutes, or until it starts to turn brown.
Add cauliflower and Italian seasoning and stir to combine.
Cover and cook over very low heat for 15 minutes. After 15 minutes, pour in vegetable broth. Bring to a boil, then reduce heat and allow to simmer.
In a medium saucepan, melt 4 tablespoons vegan butter or coconut oil. Mix the Gluten free flour with the Coconut milk (carton) and whisk to combine. Add flour-milk mixture slowly to the butter, whisking constantly. Remove from heat and stir in 1 c. of the cream part of the coconut milk, discarding the liquid.   Add mixture to the simmering soup. Allow to simmer for 15 to 20 minutes. Check seasoning and add more salt or pepper if necessary.  Use a immersion blender and blend the soup until creamy, or if you want it more chunky scoop out 3/4 of the soup into a blender and blend until smooth then pour back into soup pot. 

Serve immediately.

Tomato Summer Salad

This is a really good refreshing summer salad, with sweetness and lots of flavor.  Even the kids will love it.

2 Avocado's, diced
1 handful basil, chopped
6 roma tomatoes, quartered and then cut in half
1 Cucumber, peeled and diced
1/2 red onion, sliced thin
handful micro greens (optional)
2 T. maple syrup
2 t. minced ginger
2 T. olive oil
2 T. lime juice
dash of pink salt

mix maple syrup, ginger, olive oil, lime juice and salt in a small bowl.  Place Avocados, basil, tomatoes, cucumbers, red onions and micro greens in a large bowl.  Toss.  Add salad dressing and toss and serve.

Eggplant Parmesan Gluten free, egg free, dairy free

Serves 2

1 med eggplant (sliced 1/4")
1/4 c. GF flour
1 C. GF bread crumbs
2 T. vegan parmesan (see recipe below)
1 t. dried oregano
1/4 t. sea salt
1/2 c. coconut milk or Almond milk
1 t. cornstarch

Pasta Sauce buy your favorite or make your own.

8 oz. GF pasta of choice (linguini or fettuccini)

Slice eggplant and sprinkle each side with sea salt.  Arrange in a colander and place in the sink to drain, (this removes the bitter taste)  Let rest for 15 min.  then rinse and arrange on paper towels to dry.  Preheat 400 and line a baking sheet with parchment.

Cook pasta.

Prepare dippings.  Mix non-dairy milk with cornstarch in one bowl.  GF Flour in another bowl.  Bread crumbs, sea salt, oregano, and parmesan in another bowl.
Dip eggplant slices in flour, then milk mix then bread crumbs.  place on baking sheet and pop in the oven for 20 min.

Bring a skillet to med heat.  add olive oil and fry each side of the eggplant.  The place back into the oven to finish cooking (this makes the eggplant crispy)

Heat pasta sauce.

Serve with pasta on bottom, eggplant parmesan and then top with pasta sauce.  OH So Yummy!!

Recipe from Minimalist Baker.

Christmas 2014 - Coconut French Toast with Coconut Syrup

Overnight Coconut French Toast

French Toast has always been a Christmas tradition for our family.  However, with all of our family allergies I knew it was going to be a little bit of a challenge.  This turned out incredible! Gluten free, Vegan, Egg Free and Soy free!  Our new Christmas Morning french toast recipe.

1 loaf of Udi's GF bread, remove crust and cut into 1" cubes

3 T. chia seeds (whole or ground into a fine meal)

1 (15 oz) can coconut milk (chilled over night)

1 1/2 c. coconut milk or non dairy milk of choice

1 c. coconut

Coconut buttermilk syrup

1/2 c. vegan butter

3/4 c. coconut sugar

1/2 c. Probiotic Coconut water (Good Belly brand)

1 t. baking soda

1 1/2 t. coconut extract

rub  9x13 with coconut oil.  place cubed bread inside.  

in a large bowl beat chia seeds, with non-dairy milk, remove coconut cream from top of chilled coconut milk can and place in bowl.  mix until mixed well.

Pour mix over bread cubes and press bread cubes down to coat all of them.

cover and refrigerate overnight.

Buttermilk syrup:  combine butter, sugar and probiotic coconut water in a saucepan.  heat until sugar dissolves.  Then remove from heat and add baking soda and coconut extract.  stir to combine.  serve warm.  

preheat oven 350.  sprinkle coconut flakes over french toast.  bake uncovered 30-35 min.  serve with buttermilk syrup.  

Thanksgiving Menu 2013 - German Chocolate Pecan pie in coconut Crust, green been casserole and mashed crockpot potatoes

German Chocolate Pecan Pie with Coconut Crust (Gluten free) (found here)

German Chocolate Pecan Pie in a Coconut Crust

Serves 6

3 1/3 c. Dried shredded coconut

5 T. Coconut milk

2 T. Coconut oil

3.5 oz. Organic dark chocolate bar, broken into pieces

Favorite egg replacer for 2 eggs

5 T. vegan butter

1/2 c. Honey

1/2 c. Coconut palm sugar

1 c. Shredded coconut

7 oz. Bag raw sliced pecans

Preheat oven to 350.  

In a food processor combine 2 c. Shredded coconut, milk and oil.  Blend for 3-5 min. Until sticky.  In a med bowl combine the coconut mix plus 1 1/3 c. Dried coconut.  Place the mix in a 10” pie pan pressing down. Cover with parchment cut with a large hole in the center to protect the crust edge.  Bake for 10-12 min. Preheat oven to 375 add chopped up chocolate bar to pie bottom.  In med bowl whisk egg replacer and set aside.  In a heavy bottomed sauce pan over med low heat, melt butter.  Add the honey and coconut sugar and whisk for 2-3 min. Remove from heat and cool for 5 min.  Once cooled slowly whisk the mix into the eggs in the bowl.  Mix in the coconut and pecans 

and pour into pie crust over chocolate and bake for 22-25 min. or until set.

GRAIN FREE EGG FREE GREEN BEAN CASSEROLE

ORIGINAL RECIPE FOUND HERE

1.5 lb. green beans

1.5 cups  Coconut Milk3/4 cups of almond meal (optional for topping)

8 oz mushrooms chopped

1 onion diced

Sea Salt

Fresh pepper

2 cloves garlic

1 Tbsp Virgin Coconut Oil
1 Tbsp Organic Tapioca Starch

Directions:

Clean and steam green beans, put in cold water to stop cooking once al dente

Put green beans in medium size baking dish

Cook the onions, mushrooms and garlic until soft in the ghee or grass fed butter

Add to the green beans and arrange evenly

Mix Coconut milk and Organic Tapioca Starch

Pour the mixture over green beans, which should cover them about halfway

Add salt and pepper over whole dish

Bake on 350 for 30 min, add almond meal to top then heat for 3-5 more min.

Let dish cool 10 min before serving

This recipe is good for people who are have a sensitivity to gluten, dairy and carbohydrates. Always use the highest quality organic ingredients you can find.

POTATOES IN A CROCKPOT

ORIGINAL RECIPE FOUND HERE

5 lbs sierra gold potatoes or red potatoes, diced with peel
• 1 cup water
• 1 cup vegan butter, cut into chunks
• 1 tablespoon salt, plus
• ¾  teaspoon ground black pepper
• 1 1/3  cups non dairy milk, warmed

1. Place the potatoes, water, and butter into a slow cooker.
2. Season with salt and pepper.
3. Cover, and cook on High for 4 hours.
4. Do not remove the excess water from slow cooker. This adds to the creamy texture.
5. Mash potatoes with a masher or electric beater, adding the desired amount of warm milk to achieve a creamy consistency.
6. Keep warm on low until serving.
7. Potatoes keep consistency for a couple of hours after mashing. Just keep the lid on the slow cooker and serve directly from there.

Apple Pumpkin Crisp

Autumn has officially begun!  One of my very favorite times of the year.  I have been filling my home with scents of autumn all week using this recipe.

We are now in day 12 of our Paleo eating lifestyle and I've got to say I have never felt better. But today it hit me pretty hard that I really needed something with lots of Fall pumpkin flavor and a little bit of sweetness.  I had just bought 50# of farm fresh assorted apples, which are so very juicy and sweet.  So I knew I had to come up with something using a few of these, and I just bought a case of organic pumpkin puree from Costco.  Hrm..pumpkins and apples, those are definitely fall flavors!

It turned out to be a BIG hit my family and extended family members couldn't get enough.

4 thinly sliced and peeled apples (I used granny smith and used my apple peeler/corer/slicer to slice them.

3/4 C.  Coconut flour or any gluten flour mix (almond flour would work too)

1 1/2 C. Coconut sugar or raw honey

3/4 C. shredded coconut. (not sweetened)

1 C. No dairy/no soy butter or coconut oil

1/2 t. pumpkin spice

1 can organic pumpkin puree (not pumpkin pie mix)

2/3

cup coconut sugar or honey

1/2 can coconut milk or 1/2 C. milk substitute 

4 Tablespoons GF flour

1 teaspoon pumpkin pie spice

1/4 c. applesauce

Non dairy/non soy Whipped cream, if desired, or non dairy/non soy ice cream.

1. Heat oven to 350°F. Spread 1/2 the apple slices over bottom of 9x12 glass baking dish. Place apples in oven while you mix up the rest of the ingredients.
2. Meanwhile, in small bowl, toss 1 1/2 C flour, the Coconut sugar, 3/4 C. shredded coconut, 1/2 C. butter and 1/2 teaspoon pumpkin pie spice until crumbly. Set aside.
3. In medium bowl, beat remaining ingredients. Spread over apples. Place remaining apples on top of pumpkin mix.  Pour remaining butter over top.  Sprinkle with flour mixture. Bake 30 min. or until golden brown and . Cool before serving. Serve warm with coconut whip cream or coconut ice cream.

Makes 16 servings

 

Bells and Beans chili

1# ground turkey, beef or vegetarian meat substitute
1 red onion, chopped
1/2 green bell, chopped
1/2 red bell chopped
1/2 orange bell chopped
15 oz. black beans
15 oz. kidney beans
15 oz. pinto or white beans
15 oz. corn
1 can rotel tomatoes
15 oz. diced tomatoes
1/4 c. favorite salsa
8 oz tomato sauce.

Cook turkey, beef or vegetarian meat and set aside.  In a sauce pan add 1T. olive oil or coconut oil and saute onion and bells until softened.   Add remaining ingredients and cook 10-15 min until cooked through. 

Bread Machine Oatmeal Bread




1 cup warm water
2 tablespoons canola oil
2 tablespoons sugar
1 teaspoon lemon juice
1 teaspoon salt
1 cup oatmeal, ground
2 cups flour whole wheat
1 T. vital wheat gluten
2 1/2 teaspoons yeast


Toss all ingredients together in bread machine per machine's instructions.
Press the appropriate cycle on your machine.
Preparation time: 5 minutes + machine time

Rice and Corn cakes with Spicy Black Beans

serves 4

I got this recipe from a April/May 2005 Eating Well magazine.  The crispy corn cakes and side of black beans made a complete meal, super filling and the kids loved it.

1 c. short brown rice
2 c. water
6 scallions, trimmed and sliced
2 t. minced garlic
1/2 t. dried thyme
16 oz. canned corn, drained
1 c. panko bread crumbs
1/2 t. sea salt
1/4 t. black pepper
3 t. egg replacer
4 T. warm water
4 t. coconut oil, or olive oil
15 oz. black beans
1 c. homemade salsa, or canned salsa
1 avocado, sliced (optional)

cook rice, scallions, garlic and thyme in 2 c. of water.  stir and bring to a boil.  Reduce and simmer for about 10 minutes, until rice is cooked.

Mix in a sauce pan black beans with salsa and heat through.

In a separate bowl mix corn, panko, salt and pepper.  When rice mixture is finished add to the corn and panko bowl mix and mix well.  In a small cup mix 4T. warm water with 3 t. egg replacer, whisk well.  Add to corn mixture and stir well.

Take handful of mixture and make 8 patties.

Heat 2 t. oil in a skillet on med/high heat.  Add patties and cook until slightly browned.  Flip and cook on other side. 

Place a large spoonful of black bean salsa on a plate and place 2 corn patties on plate.  Top black beans with slices of avocado and serve warm.

Sprouted vegetarian sandwich

When I was younger growing up in a vegetarian family in the 80's we did not have much to choose from in choices of vegetarian kid friendly food.  Even though it was the start of many vegetarian food companies where we lived in our small town vegetarian wasn't heard of much. This had to be my most favorite sandwich and still is.  (I promise to post a real picture of it next time I make it, which will be very soon :)

Makes 2 half sandwiches
1 English Muffin, gluten free
2 slices of cheese, non dairy
2 slices of tomato
2 handfuls of alfalfa
spike seasoning.

Preheat oven to broil.  Cut the english muffin in half & place on baking sheet.  Top with cheese and tomato.  Place in oven and broil until cheese is melted.  Top with alfalfa sprouts and spike seasoning.  Serve warm.

Variations:  You can also add avocados, radishes (for a spicy punch) and any other vegetable you may like.

Vegan Ranch

1 c. soaked cashews (soaked overnight and drained)
3 T. Vegan mayonaise
1 t. dried chives
1 t. dried parsley
1 t. dried dill weed
1 t. garlic powder
1 t. onion powder
1 t. mustard prepared
2 t. apple cider vinegar
1 T. agave
1/2 t. salt
1/2 t. ground black pepper

Place all ingredients in a food process and process until smooth.  Add more salt and pepper to taste, if needed.

vegan hawaiian haystacks - dr. Christopher

VEGAN HAWAIIAN HAYSTACKS

this one was taken from Dr. Christopher's Herbal Legacy cookbook.  Kids and family love this and it's fast and easy :) 




INGREDIENTS:

Brown rice
Cashew Cheese topping
Toppings

Toppings you may want to include:
* Chopped celery
* Chopped green bell peppers
* Chopped red bell peppers
* Green onions
* Red onions
* Coconut
* Pineapple tidbits
* Sliced olives
* Diced tomatoes
* Sliced mushrooms
* Sprouts
* Slivered almonds
* Water chestnuts
* Chow Mein noodles
* Salt & Pepper to taste
* Any other fresh topping you can imagine!

DIRECTIONS:

For each serving you will want approximately one cup of cooked brown rice.

To make the topping prepare Fawn’s cashew cheese topping, but leave out the gelatin (visit
http://www.herballegacy.com/Cashew_Cheese.html for the recipe).

Put all the fresh toppings on you want
 Ingredients:

*1 cup Water
*1/3 cup plus 1 rounded TBSP of Emes unflavored gelatin (do not use Agar)
*1 1/4 cup boiling water
*2 cups raw cashews
*1/4 cup yeast flakes
*1 TBSP salt
*2 tsp onion powder
*1/4 tsp garlic powder
*1/4 cup fresh lemon juice
*1 pimento or 1 carrot grated or 2 tsp paprika

Directions:

Soak gelatin in the 1 cup of water in blender while assembling the other ingredients.  Pour the boiling water over soaked gelatin and whisk briefly to dissolve.  Cool slightly.  Add cashews and blend thoroughly while adding remaining ingredients.  Blend until mixture is the consistency of a cream sauce, with no pimento or carrot seen.  Pour into a quart mold, cool slightly.  Cover before refrigerating.  Refrigerate over night before serving.  After this firming period, it can be frozen.  This melts over hot dishes.  Leave out the gelatin for a fondue type of cheese. 

Makes one quart.  


Note:  you can omit gelatin for a cheese topping

Dr. Christopher's day cleanse

Upon arising drink 16 oz. prune juice (not sweetened)
then 1 hour later drink 8 oz. unfiltered apple juice
1/2 hour later drink 8 oz. water (preferably distilled)
1/2 hour later 8 oz. apple juice
1/2 hour later 8 oz. water.
Continue alternating between apple juice and water until 1 gallon of apple juice has been consumed.

During this process you can eat apples if you get hungry.
Also, take 1-2T. olive oil 3x a day.

continue this cleanse for 3 days.  On day 4 eat only raw fruits or vegetables.

Pasta Primavera

9 baby carrots,  cut into thin strips
2 medium zucchini or 1 large zucchini, cut into thin strips
2 yellow squash, cut into thin strips
1 onion or 2 small, thinly sliced
5-6 T. minced garlic, or 6 whole garlic cloves peeled
1 yellow bell pepper, cut into thin strips
1 red bell pepper or green, cut into thin strips
1/4 cup olive oil
Kosher salt and freshly ground black pepper
1 tablespoon dried Italian herbs
1/4 c. balsamic vinegar
1 pound farfalle (bowtie pasta), or any gluten free pasta
15 cherry tomatoes, halved
Vegan parmesan

Directions

Preheat the oven to 450 degrees F.

On a large heavy baking sheet, toss all of the vegetables with the oil, salt, pepper, and dried herbs to coat. Transfer half of the vegetable mixture to another heavy large baking sheet and arrange evenly over the baking sheets. Bake until the carrots are tender and the vegetables begin to brown, stirring after the first 10 minutes, about 20 minutes total.
Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, about 8 minutes. Drain pasta.  Toss the pasta with the vegetable mixtures in a large bowl to combine. Toss with Balsamic Vinegar.  Toss with the cherry tomatoes. Season the pasta with salt and pepper, to taste. Sprinkle with the Parmesan and serve immediately.

What I have in my Vegan/Vegetarian Pantry

GRAINS:
Variety of Rice (Basmati, Jazmine, Sushi, Long grain brown, Wild)
Oats (whole and rolled)
Gluten free Pasta (various sizes, spaghetti, angel hair, linguine, lasagna, tubes, shells etc.)
Quinoa (red and brown)
Rice noodles
Millet



FLOURS: (whenever possible I like to buy my grains whole and grind them fresh, they taste a lot better.)

Whole buckwheat groats (can be used for buckwheat flour, Kasha)
Whole organic corn (use for fresh cornmeal)
Red or white wheat (for growing wheatgrass)\
Coconut flour
Chickpea flour
Tapioca flour
Xanthan gum

Corn Potato Leek Soup

1 T. Earth Balance butter or Olive oil
3 Leeks, washed and sliced into 1/4" slices using light green parts as well
1 Med. Yellow onion, coarsley chopped
4 garlic cloves, minced
5 large size yellow potatoes (yukons) Peeled and cut into 1/2" cubes
7 c. vegetable broth
3 T. vegetarian chicken seasoning
1/2 t. liquid smoke
1 c. vegan sour cream
2 T dried chives, plus more for topping
red pepper flakes (optional for topping)
salt and pepper to taste
1 can corn

heat oil or butter in a large soup pot on med heat.  add leeks and onions and saute for 5-7 min.  until translucent.  Add garlic and cook 1 minute.  Add broth, potatoes, seasoning, chives, smoke and sour cream.  cook 20 min.  until potatoes are soft.  remove from heat blend place 1/2 of soup in a blender and puree.  place puree back in the pot and add corn, cook approximately 5 minutes until heated through. serve in bowls topped with dried chives and red pepper flakes if you like it a little spicy.

Serve.

8 servings.

No Beef, Beef Stroganoff

2 portobello mushrooms, sliced thinly and then cut in half
1 c. flour
1 onion, sliced thinly
1 T. chopped garlic
1 T. worchestershire sauce, gluten free
2 T. Olive oil
2 T. Earth Balance
10 1/2 oz. Vegetable broth
1 pkg. of eggless, diary free egg noodles, gluten free
1 c. non dairy sour cream
pepper and salt to taste

Cook noodles as directed on package.  Place sliced mushrooms in bowl of flour and turn to coat the mushroom pieces.  In a separate sauce pan, preheat olive oil and earth balance butter on Med.  Add garlic, mushrooms and onions.  Cook for approximately 5-8 minutes or until the mushrooms are cooked through.  Add vegetable broth, worchestershire sauce, pepper, salt and no dairy cream cheese.  Cook until heated through.  Serve sauce over cooked noodles.

Serves 6-8

Bean Burritos with Green Chili Sauce

The MacDonald clan was craving Mexican food tonight and since we have been trying to go vegan, I came across this great recipe Green Chili And Almond Cream from the Vegan Chef.  We were going to try it on Portobello mushroom fajitas, until I realized I didn't have any bell peppers.  So always having beans on hand, we decided to go for Green Bean Burritos.  I have to say we were all very pleasantly surprised with how much flavor this had!  Even our 9 year old said "this is definitely a keeper mom"  So here's another one to add to our list of keepers (vegan style).

Green Chili And Almond Cream
1 cup raw almonds
2T. nutritional yeast flakes
1 t. garlic powder
1 t. chili powder
1 t. ground cumin
1/2 t. powdered kelp
1/2 t. salt
1 cup olive oil
1/2 cup water
2 T. apple cider vinegar
2 t. lemon juice
2 - 4 oz. can diced green chiles
1T. cilantro, dried or 2 T. fresh cilantro, chopped

  Begin by blanching the almonds: in a small saucepan, place 2 inches of water, and bring to a boil. Add the almonds and cook for 1 minute. Remove the saucepan from the heat and set aside for 3 minutes to cool. Remove the almonds from the water, squeeze each almond between your thumb and forefinger to remove the skin, and set them aside for 5 minutes to dry and cool. Place the almonds in a blender or food processor and process for 1-2 minutes to finely grind them. Add the nutritional yeast, garlic powder, chili powder, cumin, kelp, and salt, and process for 30 seconds to combine.
In a small measuring cup, combine the oil and water, and add the mixture to the blender in a slow stream while the machine is running. Scrape down the sides of the container, add the vinegar and lemon juice, and continue to process the mixture an additional 1-2 minutes or until thickened. Transfer the mixture to an airtight container and stir in the green chiles and cilantro. Chill in the refrigerator for 30 minutes or more, to allow the flavors to blend. Use as a replacement for sour cream in recipes, also as a condiment or spread on sandwiches, a dip for raw veggies or chips, or as a sauce for steamed vegetables and grains.
Yield: 3 cups



Burrito filling:

1 T. olive oil
1 can refried beans or 1 can black beans, rinsed and drained
1 1/2 c. corn (canned or frozen) I use the Trader Joes roasted corn.
2 T. chopped garlic
1 t. chipotle pepper
1/2 t. redmond real salt
1/2 white onion, chopped
2 c. cooked rice
6 gluten free flour tortillas
1 jar of your favorite green sauce
Green Chili and Almond Cream

Place olive oil in a pan and add beans, corn, garlic, chipotle pepper and salt.  Mix well stirring until heated through.  Add rice and mix well until warmed.

Warm tortillas in the oven for a few seconds.  Place Rice and bean mixture on tortilla (approximately 1/2 c. on a large tortilla).  top with Green chili almond cream, green sauce and chopped onions then roll up and serve.  You can place them in an oven to warm them first if you like.

Stuffed Bell Peppers with quinoa and black beans

We have been wanting to try Quinoa and I came across this recipe for Quinoa with black beans.  I wasn't sure what to serve with it so we decided to use it as a stuffing for some bell peppers instead and it was a Super Big Hit!

Serves 4

1 t. olive oil
1 onion, chopped
3 cloves garlic, minced
3/4 c. quinoa
1 1/2 c. vegetable broth
1 t. gr. cumin
1/8 to 1/2 t. cayenne (we used a lot less to make it less spicy)
1 can diced tomatoes (15 oz)
1 can corn (15 oz)
1 can black beans (15 oz)
1/8 c. dried cilantro or 1/4 c. fresh cilantro
4 green or red bell peppers, cut tops off and clean out the insides
salt and pepper

Preheat oven to 375
Place peppers in a baking dish fill 1/4 of the way with water and cover with tin foil and cook for 20-25 min.  until tender.

Heat oil in a sauce pan on med heat.  Add onion and garlic and saute until translucent.  Add quinoa, and veg broth.  Season with cumin, cayenne, salt and pepper.  Bring to a boil.  Cover and reduce heat to low and simmer for 20 min.  Remove lid turn heat to med and add corn, beans, cilantro and tomatoes and cook simmering for 5 min. 

Remove peppers from oven, drain water, and fill each pepper with quinoa and black bean filling.  Place back in baking pan and place in the oven for 5 minutes.  Serve.

Ceasar Salad veganized :)

We have slowly been transitioning over to Vegan and tonight my 9 year old daughter and I made this to go with the stuffed bell peppers.  It was actually really good, thanks to Angela Liddon at Oh She glows.  This was really good.  I would suggest starting with less lemon juice and tasting it as you go, my husband is not too fond of sour, so I we used less in the recipe.  I think it would also be really good with some vegan worchestershire sauce added for a little more depth.  But it's a great recipe to build off of.  And the vegan parmesan was absolutely outstanding!

Vegan Caesar Salad Dressing

1/2 c. cashews, raw
1/4 c. vegan parmesan (see recipe)
3-6 T. lemon juice (we like it less tart so we use 3T)
2 T. olive oil
1 garlic clove
1/2 t. sea salt
black pepper
1/2 c. water

In a blender - add lemon juice, water and olive oil.  Mix well.  Then add remaining ingredients and blend until smooth.

Vegan Parmesan (this is really good)
1/2 c. sesame seeds

2 T. nutritional yeast

1/2 t. sea salt

Toast sesame's until lightly browned.  Add sesame's, nutritional yeast and sea salt to blender and blend approximately 30-60 seconds until right consistency.

Toss salad dressing with chopped up romaine, add croutons if you like (of course regular croutons would change the recipe into a no vegan, vegan recipe, does that make sense?)

Black bean lettuce wraps

Though these are not very beautiful to look at, they are so good, super easy and very low in fat and calories. 
2- 15 oz. cans black beans, drained
1 avocado, diced
1/2 green bell pepper, chopped
1/2 onion, diced
2 cloves garlic, minced
1-2 c. favorite salsa
2 T. lime juice
1 t. ground cumin
1/2 - 1 t. chipotle pepper seasoning (optional)
1 c. cilantro, finely chopped
8 large romaine lettuce leaves

Place beans over med heat.  Add remaining ingredients, excluding romaine and heat until heated through about 5 min.  Place 1/4 c. of filling in the center of each lettuce leave like a taco and serve.

Serves 4

Peanut Butter Rice Crispy treats (from Alicia Silverstone)

1 3/4 cups brown rice syrup

1 pinch sea salt

3/4 cup peanut butter or almond butter (all natural)

1 box brown rice crisps cereal

1/2 cup grain-sweetened chocolate chips (optional)

Heat rice syrup with a pinch of salt in a saucepan over low heat. When rice syrup liquefies, add peanut butter and stir until well combined and heated through.

Pour entire box of cereal into a large bowl. Pour rice syrup mixture on top. Use your hands to incorporate everything together (mix in grain-sweetened chocolate chips at this point, if using).

Press down into an 8- ×8-inch or 9- ×13-inch baking dish. Wet your fingers as your press down to keep them from sticking. Let cool for 1 hour before cutting into squares.

Chickpea Taco's (from Kevin Nealon)

1 small onion, chopped

1 tablespoon olive oil

1 celery stalk, chopped

1 green bell pepper, seeded and chopped

1 15-ounce can chickpeas, drained

3 - 5 tablespoons salsa

1/2 teaspoon ground cumin

1/2 teaspoon chili powder

1 dash cayenne pepper, or to taste

8 - 10 taco shells



In large sauté pan, heat oil over medium heat.



Cook onion, celery, and green pepper until softened. Add chickpeas, salsa, cumin, and chili powder. Stir and cook until warmed. Mash chickpeas slightly with a fork for better texture.



Fill shells evenly with mixture from sauté pan. If desired, top with any of the following: chopped tomatoes, shredded soy or rice cheese, low-fat guacamole, shredded lettuce, hot sauce, or salsa.

Vegan Fettuccini Alfredo

1 T. Olive Oil
8 fresh mushrooms, sliced
7 garlic minced
1 cup coconut milk, almond milk or soy milk
1 pinch nutmeg
1/2 t. smoked paprika
2 T. earth balance
1 t. black pepper
1/4 c. nutritional yeast
1/2 c. vegan sour cream
juice 1/2 lemon
2 T. Gluten free flour mixed with 1/2 c. coconut milk

Saute mushrooms and garlic in olive oil.  Place Mushrooms, garlic, coconut milk, nutmeg, paprika, earth balance, black pepper and nutritional yeast in a blender and blend until smooth and creamy.

Remove pan and place in a saucepan.  Cook on med heat.  When slowly boiling add sour cream.  Stir well.  Bring to a rolling boil and add flour and milk mixture.  Stirring constantly to avoid burning.  When sauce has thickened and become the correct consistency, remove from heat and add lemon juice to taste.

Serve over fettuccini noodles.

Japanese style salad dressing

1/2 cup minced onion

1/2 cup peanut oil
1/3 cup rice wine vinegar
2 tablespoons water
2 tablespoons minced fresh ginger root
2 tablespoons minced celery
2 tablespoons ketchup
4 teaspoons coconut amino
2 teaspoons of organic sugar
2 teaspoons lemon juice
1/2 teaspoon minced garlic
1/2 teaspoon salt
1/4 teaspoon ground black pepper

In a blender, combine the minced onion, peanut oil, rice vinegar, water, ginger, celery, ketchup, soy sauce, sugar, lemon juice, garlic, salt and pepper . Blend on high speed for about 30 seconds or until all of the ingredients are well-pureed.  Store in a sealed container for up to 2 weeks

Vegan Buttermilk Ranch Dressing

1 cup vegan mayonnaise
1 T. White vinegar
1/8 teaspoon paprika
1/8 teaspoon black pepper
1/4 teaspoon mustard powder
1/4 teaspoon salt
1/4 teaspoon onion powder
1/4 teaspoon dried dill
1/4 teaspoon garlic powder
1 Tablespoon dried parsley flakes
1 c. almond, coconut, or rice milk

Mix veganaise and 1 T. White vinegar in a bowl.  Add spices and mix well.  If you want it to be more like a dip you are finished.  Otherwise for a salad dressing add 1 c. of soy, almond, rice or coconut milk.  Mix well.  Place in a glass container and place in refrigerator.  This will keep in the fridge for a couple of weeks.

Homemade Pancakes

1 1/4 c. gluten free flour mix
2 t. baking powder
1/2 t. salt
1 t. gr. cinnamon
2 T. coconut oil, melted
1/3 c. water
1 to 1 1/4 c. almond milk
2 T. maple syrup
1 t. vanilla extract

Preheat skillet over med heat.  In a large bowl sift together the flour, baking powder, salt and cinnamon.  Make a wekk in the center and add the oil, water, milk, maple syrup and vanilla. Mix just until ingredients are combined.  A few lumps in the batter are fine. 

place 1 T. coconut oil in skillet.  Pour pancakes one at a time and cook until bubbles form and the top looks somewhat dry.  Flip over and cook on other side.  Serve.

Heritage REcipes

A few years ago while visiting Grandma and Grandpa Waters, I came across an old recipe box filled with my great grandma's, great aunts and relatives cherished recipes. Some of these recipes have been passed down through our family for many years and very often seen on our Thanksgiving table.



Grandma Decker was a pie maker for many of the local restaurants in her hometown, Cedar City, Utah. Her pie crust and apple pie are one of the family favorites.



What a great blessing it is to have these recipes and be able to share them.



Grandma Waters Macaroni and Tomatoes

1# hamburger

1# elbow macaroni

1 large bottle of tomato or V8 juice



cook elbow mac as directed

cook hamburger. Drain macaroni and place back in pot. Add hamburger and tomato or V8 juice enough to moisten.



Grandma Waters Cherry Salad

2 6oz. cool whip

1 can cherry pie filling

1 c. slivered almonds

1 small can of crushed pineapple, drained

1 can condensed milk



Mix condensed milk with cherry pie filling. Add slivered almonds, and pineapple. Add cool whip and place in refrigerator for atleast 1 hour.





Cartwheel Cookies



4 ½ c. quick oatmeal

2 ¼ c. flour

1 ½ t. soda

1 ½ t. salt

1 ½ c. brown sugar

1 ½ c. white sugar

1 ½ c. shortening

3 eggs

1 ½ t. vanilla

1 c. nuts



Sift dry ingredients. Cream shortening and sugars. Beat in eggs and vanilla. Add dry ingredients. Stir in oats and nuts. Raisins, chocolate chips, or butterscotch chips may be added. Put in rolls and refrigerate. Slice when firm. Or drop and press with glass dipped in sugar.











Soft Zucchini Cookies



½ c. shortening

½ c. granuated sugar

1 c. brown sugar

2 eggs

1 t. vanilla

3 c. coarsely grated raw zucchini

1 t. baking powder

½ t. baking soda

1 t. cinnamon

½ t. salt

3 ½ c. flour

1 c. chopped nuts

1 c. chopped dates (if desired)



Measure flour and other dry ingredients. F succhini seems especially moist, add another ½ c. flour. Cream together shortening and sugar; then beat in eggs and vanilla, and beat until fluffy. Stir in zucchini. Add sifted dry ingredients, the nuts and dates. Drop by t. onto greased cookie sheet. Bake at 375 for 12-15 min. makes 6 dozen. Note: 2 c. rolled oats may be used in place of 1 c. flour, also risins, currants or chocolate chops may be used in place of dates.





Coconut pecan bars

2 c. sifted flour

1 t. baking powder

1 t. salt

1 c. butter

2 c. brown sugar

2 eggs

2 t. vanilla

1 c. chopped pecans

3 ½ oz. flaked coconut



Sift together flour, baking powder and salt. Cream butter well and brown sugar, eggs and vanilla; beat until smooth and creamy. Add sifted dry ingredients and mix well. Stir in coconut and pecans. Spread in buttered 10x15 jelly roll pan. Bake at 350 about 25 min. or until down. Cool. Sprinkle with powdered sugar and cut ito bars. Makes 3 ½ dozen.



Tater Tot casserole

1 # ground beef

Salt and pepper to taste

½ c. onions, diced

1 # frozen tater tots

1 c. of mushroom soup

½ tsp. Worcestershire sauce



Brown beef and onion, add mushroom soup and Worcestershire sauce

Place in greased casserole. Put tater tots on top of meat mixture bake 20-25 min. at 375

Serves 4



Soft Sugar Cookies

1 c. sugar

½ c. butter

1 t. vanilla

½ c. milk

2 eggs

3 ½ c. flour

4 t. baking powder



Mix and bake at 350 for 9-11 min.



Grandma Retta's Shrimp Salad

2 cans of Shrimp

1 # small tube Macaroni

1/2 head of iceberg Lettuce, chopped roughly

1 Onion chopped

2 ribs Celery chopped

1-1 1/2 c. Salad dressing (grandma uses miracle whip)

3 dashes of red wineVinegar

1 garlic, minced (optional)



Cook the macaroni as directed on package. Drain and set aside. Mix Salad dressing, vinegar and garlic well. Add shrimp, lettuce, onion and celery. Mix well. Add cooked macaroni and mix well. Adjust Salad dressing and vinegar if needed. Adding more if too dry.



Grandma Decker's Homemade Bread

2 t. salt

½ c. sugar

½ c. shortening

2 c. hot water

2 yeast in ½ c. water

Mix above then add 2 ½ c. cold water then add yeast mixture & 6 c. flour then add 6 more cup a flour knead. Place in a loaf pan and let rise. Bake at 375 until done.



Grandma Decker’s Pie Crust

1 c. lard or ¾ c. to 1 c. oil

½ . water (hot)

Stir until soft

2 ½ c. flour

Do not handle much

½ or 1/3 t. salt

¼ t. baking powder





Apple Pie



5-7 tart apples

2 T. flour

1 c. syrup maple

1 ½ t. cinnamon

1/8 t. nutmeg

Mix place in a pie crust and bake at 400 50 min.



Grandma Retta's applesauce cookies



3 c. applesauce

3 c. sugar

1 ½ c. shortening

3 eggs

6 c. flour

3 t. baking powder

3 t. cinnamon

1 ½ t. baking soda

1 ½ t. nutmeg

1 ½ t. cloves

1 c. nuts or chocolate chips



Mix applesauce, sugar, shortening & eggs. Add applesauce& soda etc..



Grandma Retta's Sugar cookies



1½ c. butter

3 c. sugar

3 t. vanilla

1 ½ c. milk

6 eggs

10 c. flour

4 tsp. baking powder



Mix all indredients and Bake 300 for 9-11 min.



Oatmeal cookies

¾ c. butter or 1/4 c. veg oil

1 c. sugar

1 c. brown sugar

2 eggs

1 t. vanilla

2 c. flour

2 t. baking powder

¾ t. cinnamon

2 c. oatmeal

1 c. walnuts



Bake at 350 for 10-12 min. makes 3-4 dozen



Aunt Kristine’s Brownie’s

1 ½ . flour

1/3 c. cocoa

2 c. sugar

1 t. vanilla

4 eggs

2 cubes buter

Mix bake 350 for 15 min.

1 c. melted choc chips

1 T. butter

Put on top when brownies are done.



Banana Bread

2/3 c. sugar

1/3 c. butter

1 ¾ c. flour

2 eggs

2 t. baking powder

¼ t. soda

4 bananas

Makes 1 loaf. 350 for 1 hour.



Betty’s sugar Cookies

3 c. flour

1 c. sugar

1 ½ teaspoons baking powder

½ teaspoon salt

1 c. soft butter

1 egg

3 T. milk

1 teaspoon vanilla

Mix all ingredients Roll out and cut

Cook at 400 for 5-8 min.



Maraschino cherries

4.5 # cherries

4.5 # sugar

1 oz. almond extract

1 oz. red color

Juice of 1 lemon



Soak cherries in solution of 1 t. salt and 1 t. alum in 1 qt. water. After soaking for 24 hours, wash until all trace of salt is gone.

Add sugar and coloring to cherries and bring to a boil. Set aside and let stand 24 hours. Bring to a boil and let stand a second time. Bring to a boil a third time, and add almond extract and lemon juice and bottle.





$1,000,000 pickles



2 qt. cucumbers

1 qt. onions

1 head cabbage

2 red peppers

1 c. gr. Peppers

¾ c. salt

5 c. vinegar

5 c. sugar

1 c. water

2 T. mustrd seed

2 T. celery seed

1 T. dry mustard

1 T. turmeric

½ c. flour

Grind cucumbers, onions cabbage, and peppers. Mix salt into ground mixture and let stand awhile rinse.

To make syrup, mix vinegar, sugar, water, mustard seed, and celery seed in a pan. Stir together dry mustard, turmeric and flour. Add to vinegar mixture. Put on pickles and cook 1 minute.



Green Tomato Pickles

16 large green tomatoes

4 large onions

Red and green peppers

4 c. sugar

1 t. cloves

1 t. nutmeg

1 t. cinnamon

Grind tomatoes and onions. Sprinkle with salt. Drain. Cover with diluted vinegar. Cook 2 hours. Seal.





Bread and Butter Pickles

20 med cucumbers

12 onions

1 c. salt

4 c. water

4 c. vinegar

4 c. sugar

4 t. celery seed

2 t. ginger

2 t. mustard seed

1 t. turmeric



Peel and grind vegetables. Add salt and let stand 2 hours. Drain and rinse. Heat remaining ingredients to boilng point and add vegetables. Cook for 3o minutes. Seal hot. Makes 3 quarts.



Pepper Sauce

1 hot pepper

12 red peppers

12 green peppers

2 c. vinegar

2 c. sugar

3 T. salt

2 t. mustard seed

2 t. celery seed

Chop peppers. Cover with boiling water, and let stand for 5 min., covered. Drain well. Add vinegar, sugar, salt, mustard seed, and celery seed. Bring to boil and boil 10 minutes. Seal.



Grandma Wood’s Pickles



8 c. cucumbers

4 c. onions

1 bunch celery

1 ½ c. peppers

2 quarts water

½ c. salt

3 c. vinegar

3 ½ c. sugar

1 t. celery seed

1 t. mustard seed

½ turmeric



Grind vegetables. Add water and salt. Cook and drain. Add remaining ingredients, boil 15 minutes. Seal.



Popcorn balls



1 c. light corn syrup

1 c. sugar

1 pkg fruit flavored jello

½ # salted peanuts, chopped coarsely

9 c. popcorn



Combine syrup and sugar. Bring to a boil. Remove from heat. Add jello and stir until dissolved. Add peanuts, mix with popcorn and form mixture into balls and wrap in waxed paper.



Carrot Cake

4 eggs

2 c. sugar

3 c. cake flour

1 ½ . oil

2 t. cinnamon

2 t. baking powder

1 t. baking soda

2 c. carrots, grated

½ c. walnuts

Salt to taste



Mix ingredients bake at 350 for 35-40 min.



Date Cake

1 c. brown sugar

½ c. shortening

2 eggs

1 c. nuts

½ c. boiling water

1 t. soda

½ t. salt

1 # dates (pitted)

2 c. flour



Cream sugar and shortening, add eggs and vanilla. Put soda in boiling water add flour and water alternately. Add nuts and dates last.



Banana nut cake



½ c. shortening

1 ½ c. sugar

2 eggs

1 c. banana, mashed

½ t. vanilla

2 c. flour, sifted

¾ t. soda

½ t. salt

½ c. buttermilk

1 c. chopped nuts

Mix ingredients and bake at 350 for 30 min.



Applesauce Cake

1 2/3 c. cake flour

1 1/3 c. sugar

¼ t. baking powder

1 t. baking soda

¾ t. salt

½ t. cinnamon

¼ t. cloves

¼ t. allspice

1/3 c. shortening

1/3 c. water

1/3 c. nuts, chopped

1 c. thick applesauce

1 egg

Mix ingredients and bake 50-55 min. at 350



Orange carrot cookies

½ c. orange juice, freshly squeezed

Grated peel of 1 orange

1 t. lemon exrract

2 c. flour

1 t. baking soda

1 t. baking powder

1 t. salt

2 eggs, beaten well

1 ½ c. carrots, grated fine

1 c. brown sugar

¾ c. melted shortening

Walnuts

Little more flour



Mix ingredients and cook for 15 for 20 minutes 375



Ginger cookies

¾ c. shortening

1 c. sugar

1 egg, well beaten

4 T. molasses

2 c. flour, sifted

2 t. baking soda

½ t. salt

1 T. ginger

1 t. cinnamon

Cream shortening and sugar. Add egg and molasses and mix. Sift soda and seasonings with flour and mix thoroughly into shortening mixture. Take small portions of dough and form into balls. Roll in granulated sugar. Bake at 350 for 15 to 20 min.



Pineapple coconut bars

¼ c. butter

1 c. brown sugar

1 ½ c. shredded coconut

1 c. flour, sifted

½ t. salt

1 c. pineapple, crushed

¾ c. sugar

3 T. cornstarch

¼ t. salt

1 T. butter

1 T. lemon juice

Cream butter and sugar. Mix in remaining ingredients of first list until crumbly. Press half of mixture into a greased and floured 9” square pan. Combine pineapple, sugar, cornstarch and salt. Stirring constantly, bring mixture to a boil and cook until thick and clear (about 5 min.) remove from heat and add butter and lemon juice. Cool slightly. Spread filling over crumb mixture. Cover with remaining crumbs. Press top layer down firmly. Bake 350 for 35 min. yield 20 bars.



Lemon dream dessert

1/2 c. butter or margarine

1 c. flour

2 eggs beaten

½ c. brown sugar

¾ c. coconut, chopped

½ c. nuts, chopped

1/8 t. baking powder

¼ t. salt

½ t. vanilla

2 t. lemon rind, grated

2 T. lemon juice

1 c. confectioner’s sugar, sifted

Cut butter into flur until mixture resembles coarse meal. Press mixture firmly into an ungreased pan. Bake at 350 for 15-20 min. combine eggs, brown sugar, coconut, nuts, baking powder, salt and vanilla. Mix well. Spread over the partially baked dough. Return to oven and continue baking for 20-25 min at 350.



Combine lemon rind, lemon juice, and confectioner’s sugar. Mix until smooth. Frost cake immediately upon taking it from the oven. Cool 15 min. cut into bars.



Betty’s strawberry jello

2 pkgs strawberry jello

2 c. water

2 pkgs froxen strawberries

3 bananas, mased

1- 1 # can pineapple

1 pint sour cream

Mix all together. Put part in pan and let set. Add sour cream and pour over set jello.



Zucchini Relish

10 c. ground peeled zucchini

4 c. ground onions

5 T. salt

Mix and let stand overnight

Rinse with cold water and drain.



Add

2 ½ . vinegar

5 c. sugar

1 t. each of nutmeg, dry mustard and turmeric

2 t. celery seed

1 T. cornstarch

1 red pepper and 1 green pepper chopped fine

Add everything, let cook to a hard boil then cook 5 min.



Zucchini jam

Peel zucchini and blend to puree

12 c. zucchini

Add 2 oranges and 1 lemon ground

Add 2 pkg sure jell and boil hard 1 min. add 10 c. sugar—boil till mixture thickens and sheets from spoon. Bottle and seal.



Zucchini casserole

1 pkg stove top stuffing mix

1 stick of butter

3 c. cubbed zucchini

1 pint sour cream

1 can cheese soup

1 c. chopped onion

Pinch of garlic salt

Salt and pepper

Mix melted marg with stuffing mix and seasoning. Place in bottom of dish combine remaining ingredients pour over stuffing top with a sprinkle of stuffing mix, bake at 350 for 30-40 min.



Grandma Decker’s Carrot Cake

4 eggs

2 c. sugar

1 ¼ c. Mazola oil

2 c. flour

1 ½ t. soda

2 t. baking powder

2 t. cinnamon

½ t. salt

3 c. grated carrots – add last

Mix eggs, oil and sugar. Sift flour, soda, baking powder, cinnamon and salt. Then mix in carrots. Bake in a pan for 55 min. at 350.



For frosting: mix 3 oz. cream cheese, ½ stick of oleo, 1 ½ t. vanilla and ½ box powdered sugar. Mix well.



Nut Toffee – Harriette Blum



1 c. sugar

1 c. nuts (any kinds)

2 stick of butter

3 T. water

Mix all together in a pan. Stir constantly with a wooden spoon until desired color. (I take it off in about 5 min.) Remove and then pour into a cookie sheet Cool and break up or cut while hot in squares. I always break mine up.



Grandma’s Decker's meat loaf

1 # hamburger

1 # sausage

1 c. grated potatoes

1 c. grated carrots

1 onion grated

1 c. tomato juice

2 t. flour

Put into a loaf pan and bake until meat is done about 1 hour.



Prophet’s Dessert



Mix together and press into bottom of drippen pan

1 square butter

1 c. flour

1 c chopped nuts

Bake 20 min. at 350 cool..



Mix the following

8 oz. cream cheese

1 c. powdered sugar

1 c. cool whip



Then spread on top of crust

Then mix together

2 pkg instant pudding mix

2 c. milk

Beat at low speed until set. Then add 1 small can undrained crushed pineapple and spread on top of cream mixture.

Top with remaining cool whip and sprinkle with nuts.



Grandma Wood's sweet pickle relish

Grind 8 c. cucumbers

4 c. onions

1 ½ c. green peppers

1 bunch of celery

Bring to a boil in brine 1 c. salt 2 qts water

Drain and rinse

Syrup combine –

3 c. vinegar

5 c. sugar

1 t. celery seed

1 ½ t. mustard seed

½ t. turmeric

Mix vegetables with syrup cook 15 min. makes 7 pints



Grandma Wood's bread and butter pickles

20 med cucumbers

½ c. salt

4 c. water

4 t. celery seed

2 t. ginger

12 onions

4 c. vinegar

4 c. sugar

1 t. turmeric

2 t. mustard seed

Peel and slice vegetables. Add salt and let stand 2 hours. Drain and rinse off. Heat vinegar sugar and spices to boiling point. Cook 30 min. seal



5 qts.



Old fashion sugar cookies

1 c. shortening

2 c. sugar

2 eggs (separated)

4 c. sifted flour

1 t. salt

1 t. soda1 t. lemon juice1 c. evaporated milk

1 t. vanilla

Cream the first 2 ingredients and add egg yolks until light with electric mixer. Add next ingredients. Add lemon juice to evaporated milk. Add dry and liquid ingredients alternately to the creamed mixture add vanilla. Beat egg whites until stiff but not dry. Fold into batter. Drop batter by spoon about 2 or 3 min. apart on greased baking sheet. Can sprinkle cookies with sugar and cinnamon if want to.



Bake 10-12 min. at 350, you can add 1 c. nuts or 1 c. drained pineapple



Hot apple cider punch

2 ¼ c. sugar

2 sticks cinnamon

8 whole allspice

10 whole cloves (or 1 ginger root)

4 c. orange juice (frozen)

2 c. lemon juice

2 qts. Apple cider or apple juice

Combine sugar and water and boil 5 min. add spices and stand for 1 hour. Just before serving combine all and bring to a boil. Makes 4 ¼ quarts



Stuffed Pepper Shells

3 med gr. Peppers

2 c. (1 ½ #) ground beef

2 c. dry bread crumbs

2 eggs

1 t. salt

¼ t. pepper

2 T. chopped onion

3 T milk

Shortening



Remove stem ends and seeds from green peppers. Cut pepper shells in two lengthwise. Combine beef dry bread crumbs, eggs, salt, pepper, onion and shortening. Fill pepper shells with meat mixture. Bake in a pan at 350 for 45 min. serve with a tomato sauce



Yield 6 stuffed peppers.



Grandma’s Meat Loaf

1 ½ # ground veal

1 ½ # ground hamburger

2 c. bread crumbs

2 c. tomato juice

Salt to taste

2 whole eggs

1 c. evaporated milk

Mix in bread crumbs with the ground meat and add tomato juice, eggs, & milk. Bake in greased pan for 2 hours.



Grandma Wood’s dill pickles

2 c. vinegar

6 c. water

½ c. salt

2 T. sugar

2 t. alum

Heat and pour over cucumbers and chill





Grandma Wood’s baby beets



Cook beats until done. Peel and put in syrup.



Syrup:

1 ½ c. vinegar,

¾ c. sugar,

1 c. water,

little bit of salt. (6 c. vinegar, 3 c. sugar, 4 c. water)



Boil hard 5 min. & seal glass jars. Makes 2 qts.



Grandma Wood's cinnamon roll



2 c. flour

½ c. shortenng

3 t. baking powder

Salt

¼ c. sugar

Milk to roll

Roll into sheet-butter-spread with cinnamon and brown sugar



Grandma Decker's Temptation spice cake

2 c. flour

1 t. salt

1 t. cinnamon

¼ t. cloves

1 c. milk

3 ¼ t. baking powder

1 1/3 c. sugar

½ t. nutmeg

½ c. shortening

1 t. vanilla



Beat 2 min. add 2 unbeaten eggs and beat two more minutes. Bake 35-40 min. at 350 for 2 layers.



Creamy raisin nut frosting – 2 ½ T. flour blend with ½ . milk. Cook to a very thick paste (about 10 min) stirring constantly. Cool to lukewarm. Cream ½ c. shortening with ½ c. sugar, ¼ t. salt and ½ t. cinnamon. Add paste. Beat until fluffy. Fold into ½ t. vanilla, ½ c. cut raisins and ½ c. chopped nuts use 1/3 for filling. Blend in 1 c. sifted 4x sugar. Spread on top and sides.



Rich baking powder biscuits

1 c. flour

½ t. salt

2 t. baking powder

3 T. shortening

1/3 c. milk



Cornbread

1 c. cornmeal

1 c. sifted flour

¼ c. sugar

½ t. salt

4 t. baking powder

1 egg

1 c. milk

¼ c. shortening

Do not overbeat- bake 425 for 20-25 min.



Snickerdoodles



Oven at 400

Mix together

1 c. shortening,

1 ½ c. sugar

2 eggs



Sift and stir in

2 ¾ c. flour,

2 t. cream of tartar,

1 t. soda,

½ t. salt.

Roll into balls and roll balls into 2 T. sugar and top with cinnamon. Bake 8-10 min.



Crescent cheese rolls



1 pkg yeast

¾ c. warm water

1 egg

3 c. biscuit mix

¼ to ½ c. grated cheese

2 T. butter (softened)

Dissolve yeast in warm water, add egg & biscuit mix and beat vigorously. Stirin chese. Knead until mooth. Roll dough to 10” square and spread with butter ½. Fold unbuttered half over buttered protions. Seal edges, roll dough into 12” circle and cut into 16 points curve into crescents. Let rise about 1 hour. Bake at 400 about 10 min. brush tops with melted butter.



Cherry surprise



1/2 c. nuts

3 eggs

½ t. cream of tartar

1 c. sugar

1 t. vanilla

1 c. broken saltines

2 pkg cool whip

1 cherry pie filling



Beat egg whites stiff, add tartar, sugar slowly, vanilla. Fold in crackers, lightly oiled and floured pan bake 350 for 25 min. cool thoroughly.



Whip dream whip according to directions. Spread over baked egg whited then add fruit filling. Whe putting beaten egg whites in dish be sure to pile toward the sides of the dish & up.