C O O K E B O O K EClintoniaCow, Goat, and HenDesserts Can Contribute to HealthCOOKIE SHINESFillings and Toppings Grain BinHuitzilopochtli's recipesBreads and the LikeMAKE SAUCES AND DRESSINGSPic - Nic...Church SupperRoadside Diner . . . Open All NightSalads and SuchSoups and Stews are Fun to Make . . .VegetablesVegan Land

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C L I N T O N I AWhy Be Sneaky?

The very first thing you do when you get your hands on this book is—read it in private. Then, put a plain jacket on it—preferably washable—and HIDE it carefully. Don’t let the children get even a peek at it or the jig is up. I am about to share with you some top-secret pointers on how to give your family more zip, zest and zingo—when they’re not looking.

But, why be sneaky about it? Why the James Bond 007 intrigue? Why not straight from the shelf and into the pot? Why? I’ll tell you why. Because, at certain stages of their growth and development (like from toddlers through teens and right up to the coronary stage) anything that smacks of “health” is considered square, for the birds, or, when they get sophisticated, “faddist.”

Sneaky cookery is the art of incorporating into every dish the food values, the vitamins and minerals and enzymes which would have been there in the first place if the food had not been processed, devitalized and loaded with additives and thus stripped of much of its nutritive value.

Kwik Chili

1:1 c tomato juice1/2 c bulgur

2:2 T olive oil3-5 garlic

3:1 t cumin

1 t oregano

4:some jarred chili peppers + some juice1 'can' chili beans1 lb. can tomatoessaltoptional: chick peas, black olives, onion, celery, zucchini, hominy, tomato paste, red sauce, beer, mushrooms

Bean - Beer Chili

tomatoeskidney beanschick peaspinto and/or black beansbeerchili powdercuminsalt parsley

Simmer topless.

Natalie's Hummus

2 c cooked chick peas3-4 garlic1 t saltjuice 1 lemon3/4 c tahinidash pepper

'Hummus to me is about texture.'Optional: o.o.; chick pea broth

'Fat-Burning Lentil Salad'

1 lb. lentils3 whole garlic2 chili pepper4 T o.o.1 t salt6 T cider vinegar1/2 c onionblack pepper

Kale and Kraut

kale leaves, lightly steamedsauerkrauttahiniDijon mustardbread

Miso Spread

Brown 1/2 c onions in oil. Add 1/2 c tahini. Cook 4 a few min. & add 4 T water, followed by 2 T miso (add thelatter gradually). Heat few min.; chill.

So-Called Cajun Rice

1: o.o., onion, garlic, sweet & hot peppers, mushrooms

2: stewed tomatoes, chili powder, cajun spice, parsley, hot sauce

3: rice 2--1: 3. Heat.

Cajun Spice, So-Called

3 T paprika2 t onion p.-- pepper-- white pepper-- cayenne1 t oregano-- thyme1/2 t celery seed

Spanish Rice:

oilonionsgarliccelery1 t chili powder-- cumin-- salt1/2 t oreganoblack & cayenne pepper

1 c + chopped tomatoes3 c cooked ricegrated sharp cheese Add rice last. Top with cheese.

'93 Gazette Vegetarian Chili

1:3 T oil1 onion + 4 garlic1/2 lb. mushrooms

2:2 c cauliflower1 large potato1 large green pepper2 large carrots3 c maize kernels28-oz. plum tomatoes + juice--chopped2 cans kidney beans + broth1 c tomato juice1 T cumin2 T chili powder1 1/2 t salt1/8 t cayenne pepper2 T tomato paste3 T red wine

1: sauté few min. Add rest & bring to boil. Simmer covered, occ. stirring, until potatoes are tender.

Blackberry Sauce

1:3 c blackberries4 T brown rice syrup

2:

1 T kuzu + 1/3 c water (cold)

3:2 t lemon juice

1: heat. Stir in 2. Cook until thickened; add 3.

Willhouby's Apple Crisp

1:2 T lemon juice4 T 'flour'3/4 c 'brown sugar'some cinn.1/3 c or more water

2:1 1/2 c quick oats/bread crumbs1/2 c phlour-- wheat germsome cinn.1/2 c or more marg.

Chop-up some apples and put in baking dish. Add some cranberries if desired. Pour 1 over fruit; top with 3. Add some raisins if desired.Also: add, 'if desired,' brown sugar or syrup to 2.

Pottage

1 lb. red or black, or pinto beans8 c waterlarge onionricegarlicsalt & pepper

Soak beans. Put in pot with garlic (lots), water (boiling), onion, salt & pepper. Bring to boil, then simmer few hour, adding parboiled rice fairly early in the process.

TVP Burgers

1:1 c TVP4 T kwik oats1/2 t basil- oregano

- garlic powder- dried onion1/4 t parsley powder- mustard powder

2:3/4 c boiling water2 T catsup-- soysauce

3:1 T peanut butter

4:4 T w.w.f.1 T nutritional yeast

2 - 1: let sit 5 min. Add 3 & 4. Mix well: 4 patties.

Old School Pasta Sauce

o.o. / onion / garlic / peppers / mushroomstomato puree / tomato paste / diced tomatoes / salsa (opt.)wine / balsamic vinegar / salt & pepper (white) / sugarfennel / thyme / rosemary / sage / basil / oregano / marjoram / parsley / garlic p.

Nut Stuffing

4 T butter-- onion-- celery-- mushrooms1 t salt1/2 t thyme1/4 t poultry seasoningdash cayennedash garlic powder

2 c bread crumbs1/2 c chicken broth3/4 c chopped nuts

1: sauté few min.; celery should remain crisp. Stir in rest: bake till lightly browned--30 + min. @ 350°.

The Abbot's German Potato Salad

1: > 1/2 c onion > 1 3/4 t oil

2: > 2 T flour > 1 t celery seed > 2 T Sucanat >salt

3: > 1/2 c wine vinegar > 1 c water

4: > 6 c cooked sliced potatoes > 4 T fake bakon bits

Sauté 1; add 2, followed by 3: cook and stir until thickened. Add 4: heat thoroughly, stirring carefully. Garnish with parsley, pimiento, and paprika.

Another Version

1: > 3/4 c onion > 2 T oil

2: > 2 T flour

3: > 2/3 c cider vinegar > 1 1/2 c water

4: > 4 T Sucanat > 1 t salt > pepper

5: > 10 T fake bacon bits > 6 c cooked, peeled & sliced potatoes

Sauté 1; stir in 2. Add 3. When bubbly and thick, add 4. Gently stir in 5. Heat through; serve warm.

Old-Timey Mush

1: > 1 c cornmeal > 1 c cold water or milk

2: > 2 1/2-3 c boiling water or scalded milk > 1 t salt

Whisk 2 into 1. Cook 30 + min. in double boiler.

Walnut-Lentil Spread

2 c 'fat-burning lentil salad'salt, brown mustardsome walnutsoptional ingredients:

soysauceWorcestershireonionmayonnaisecelerypicklesolivespimiento

Old Man O'Brien

oil/marg.bit of sweet peppersmall onionbit of garlic1 T flour1 c milkesalt/cayenne¾ c Yeast Cheez4 C cooked, chilled, & diced new potatoes

Prepare and place in casserole. Top with bread crumbs; dot with marg.: bake.

Weil's Wedges

Halve 3 potatoes; cut each half into 4 wedges. Toss with the following:

2 T lemon juice2 t o.o.1½ t fresh rosemary (1 t dried)¼ t salt¼ t pepper

Arrange skin-side-down on baking sheet. 45 min. @ 400°.

Lima Bean Salad

Steam some green lima beans; sauté some onions and red peppers. Combine the above and add some red onions, tarragon, salt, pepper, thyme, & Dijon mustard. Toss with an o.o.-lemon juice vinaigrette.

Steppie's Fruit Bars

1: > 1½ c phlour (mostly w.w.p.f.) > 1½ c kwik oats > 4 T sugar > ½ t soda > ¼ t salt >cinn.

2: > ½ c 'maple' syrup > few T cold marg.; cut-in

3: > the filling of one's choice

Dill'd Cabbage Soup

Sauté in some oil:2 large onionssmallish head cabbage1 t dill seed½ t dill weed½ t + carawaysalt & not a small amount of pepper

Add:2-4 cloves garlic1 T vinegar

Add:3-4 c water1½ c tomato juice2 t soysaucea bit of yeast extract, 'Kitchen Bouquet,' or something of a

similar naturea few potatoes

Add lastly:½ c fresh parsley

Purée 2 c along with a few tablespoons of 'butter' and a couple teaspoons of flour.

'More Chip'

1: > 2 c w.w.p.f. > ½ c oat flour > 2/3 c 'dehydrated cane juice' > ¾ t soda

2: > ¼ c or more prune puree > 2 T maple syrup > 1 t vanilla > ¼ c water

3: > ½ c choc. chips > ½ c ch. walnuts

10-12 min. @ 350°.

Vegan Custard

1:3¾ c apple juice1/3 c agar2:

4 T agar4 T apple juice3:pinch salt4 T lemon juice1 t vanilla1 t lemon zest4: 4 T rice syrup5:kiwi fruit, fresh berries, bananas, etc.

1: Simmer 15 min. Add 2 & cook until thickened. Add 3; remove from flame. Add 4. Pour into dish and let cool to room temp.; chill 1 + hr. Process; garnish with fruit.

McWaldorf Salad

1:1 1/2 c pineapple juice1/2 t lemon juice2 T 'cornstarch'

2:5 c diced red apples1 c celery1/2 c walnuts-- raisins

1: cook until thickened; chill 2 hrs., then combine with 2.

Clintonia Maize Casserole

polentared saucetomato pastetomatoesItalian seasoninggarlicolivescheese (?)

Fatfree Oat Biscuits

2 c oat flour1 t baking p.

¼ t salt1 c evaporated skim milk4 T yogurt

Fold wet into dry. 12-15 min. @ 425°.

Cheez Spread

1½ c cooked great northerns½ c pimiento pieces6 T nutritional yeast3 T lemon juice-- tahini½ t onion p.-- yellow mustard-- salt

Process; chill.

White Sauce

Add 1 c cashew milk to the above; heat.

Hoppin' Janeane

fake meatonionsgreen peppersblack-eyed peasricehot sauceetc.

Bean Burgers

2 c cooked beans, pureed1 onion1 garlic1 celery1 carrot½ c wheat germ1/3 c TVP, soaked in 2/3 c broth3 T nutritional yeast3 T oil½ t salt½ t dill seed1 sprig fresh dill

½ c cooked rice

Fry or broil.

Greek Beans***

Soak 1 lb. white beans 'overnight.' Sauté in olive oil:1 onion + 8 garlic

Place in the pot the cooked beans, the onion & garlic, and:5 c water1 bay leaf1 t oregano2 T tomato pastesome basil in oil

Simmer until beans are tender. Remove from heat and add:salt & pepperjuice 1 lemon½ c parsley½ red onion

Garnish with Greek olives. Optionally add some diced tomatoes.

Kazakhstan Kasha

Sauté:1 T oil6-oz. mushroomssalt + pepper

Add:4 green onions

Sauté 30 min. & transfer to bowl. Add to empty skillet:1 T oil1 c kasha

Sauté 1 min.; add:1¾ c hot vegetable broth¼ c hot watersalt + pepper½ t tarragon

Bring to boil; cook & stir until all liquid is absorbed. Stir in mushrooms. Serve hot.

Tabbouleh

½ c bulgur1½ c parsley5 scallions3 sprigs mint1 garlic

1 T o.o.juice 1 lemonsalt & pepper3 tomatoes

Rinse bulgur. Place sieve in bowl; cover with boiling water & let sit 20 min., then drain and press. Mix with rest.

Old Hag's Hash

Sauté some onions and garlic in oil; add a bit of soysauce. Add some carrots, potatoes, and water. Add some mushrooms, sweet peppers, zucchini, and parsley. Add some salt, pepper, turmeric, and thyme. Cook in 'an old-fashioned iron skillet.'

Alyssa's Burgers

Sauté:1 T o.o.½ c green onions1½ T garlic1 T white wine

Combine with:3 c pinto beans, partially mash'd¾ c 'cracker meal'2T oil½ c parsley2 T seasoned rice vinegar½ t Italian seasoning

Drop by ½-cupful onto parchment-lined baking sheet. Flatten gently. Bake 25 + min. @ 350°.

Giobbi's Bruschetta

Toast some slices of Italian bread. Rub one side with garlic, then drizzle on some o.o.; add thin slices of tomato, then season with salt & pepper. 'Return to broiler to heat close to the flame for about one minute.'

Italian Peasant Feast

Brown squares of stale bread in o.o.; add strips of peppers & cook a few minutes. Add some fresh tomatoes and stew until peppers are tender; season as desired.

Tofu Whipped Kreeme

½ lb. soft tofu, well-drained2 T oil-- water-- syrup-- lemon juice1 t vanilladash salt

Process. Chill.

Eggplant Sandwich

Sauté in o.o.:1 eggplant

Add:onion & garlic16-oz. diced tomatoes½ t red pepper flakes-- saltpeppersome Italian seasoning

Simmer until most of the liquid has been blown off. Stir in come cooked rice and serve on or in pita or Italian bread. Variation: omit rice and add a splash of red wine; serve over pasta.

Authentic Falafel

1 c cooked chick-peas, processed1 c pre-soaked bulgur2 garlic2-3 slices whole-grain bread, soaked in water & pressed dry2 T lemon juice1 egg1 T cilantro2 T parsley1 t cumin½ t paprika1/8 t cayennesalt & pepper1 t baking powder

Process in food processor. Chill overnight. Form into walnut-sized things: fry.

Chocolate Muffins

Purée 1 'can' pears; measure out 1½ cup. Add:2 egg whites½ c brown sugar1 t vanilla

Add:1 c w.w.f.1 c oat flour6 T cocoa1 T bak. p.

Fill 'muffin tins' and add the following topping:6 T kwik oats1 T cocoa1 T brown sugar1 T honey

Bake @ 350°.

'Legacy' Pedro Salad

brown ricebeans--at least two typeshot & sweet peppersonionsgarliccarrotsmaizeblack olivesbroccolichives or scallionssalt, peppergarlic powderbasilolive oilred wine vinegarbalsamic vin.

Crisp Topping2/3 c kwik oats2/3 c rolled oats½ c w.w.f.scant ¼ c oat flour½ t cinn.2 T honey¼ c orange juice (or, 2 T butter + 2 T apple or orange juice concentrate)

½ t vanilla

Crisp Topping

2 c rolled oats1 c w.w.f.4 T apple juice concentrate4 T buttercinn. & nutmeg

Kraut Slaw

2 lb. jar sauerkraut½ med. red cabbageonion2 celeriessome sweet bell peppers 1 c 'sugar'½ c oil1/3 c white vinegar¼ c water1 t saltcelery & mustard seeds + some caraway

Lappé's Roman Rice and Beans

Sauté in oil ('olive is good'):2 garlic1 large onion1 large carrot, chopped1 green pepper2/3 c parsley, chopped2 t basil1 t oregano

Add:2-3 large tomatoes, coarsely chopped2 t saltpepper2 c cooked dried beans

Add:5 c cooked brown rice½ c or more Parmesan cheese

Garnish with more parsley and Parmesan. Serve with a 'green salad' and 'Italian bread.'

Old Hash

Dice 2 potatoes; steam, drain, and set aside. Sauté 1 onion, and 2 bell peppers (1 green and 1 red). Add 1 c corn kernels. After the corn is heated, add the potatoes and:

1 t poultry seasoningsalt & pepper¼ c parsleya bit of chili pepper if desired

Brown in skillet.

Fruit Syrup

3 c fresh fruit (apricots, blueberries, cherries, papaya, peaches, plums, pineapple, strawberries, raspberries, etc.)¾ c Sucanat1 t 'Fruit Fresh'

Process.

Peach Crisp

Whisk:½ c brown sugar1 T cornstarch½ c applesauce¼ t cinn.

Stir in:3 lb. fresh peaches

When peaches are well-coated, put in baking dish. Sprinkle on top of that ¾ c 'graham cracker crumbs' and ½ c grape nuts. Bake covered 20 min. @ 350°; topless another 20 min.

Sallycharetteaecz5scc@mvs.oac's Fruit Dessert

Make appear:Asiatic pearsstrawberriesraspberriesoranges

Toss very delicately. Pour the following over the above:1 shot brandy or Grand Marnier2 T honeysome nutmeg

'Any fruits should do, too.'

'93 Ratatouille

Sauté over medium flame in 4 T o.o. ½ dices of:2 celery stalks2 green peppers1 large red pepper4 med. zucchini2 red onions

Presoak 2 c diced eggplant in 1 c milk for 1 hour; strain. Add eggplant to the above along with:

1 28-oz. can of plum tomatoesSeason with:

1½ t basil1 t oregano2 t minced garlic2 T tomato paste½ t salt-- sugar1 t 'coarse peppercorn'

Simmer for 10 min., then strain; reduce liquid by half. Place all of the above in casserole. Bake topless 30 min. @ 350°. Sprinkle on some Parmesan & return to oven for 15 more min. 'Serve 8 with fettuccine.'

Gingersnaps

6 T maple syrup2 T molasses4 T oil

^1½ c w.w.f.½ t baking p.-- soda¼ t salt1 t ginger

Drop by tablespoon 1 inch apart. 12-15 min. @ 350°; edges should be firm.

Ginger Bread

Boil 2 min.½ c raisins ½ c dates1¾ c water¾ c sugar1 t ginger

2 t cinn.¾ t nutmeg¼ t cloves½ t salt

Let cool. Stir in:2 c w.w.p.f.1 t soda1 t bak. p.

To the 9-inch square pan: bake 30 + min.

String Bean Affair

o.o.red onion'hickory nuts''string beans'soysaucepepper

Walnut-Garlicky Spread

2 c walnuts2 garlic7 T o.o.1/2 t salt

Peppermint Brownies

Let sit 5 min.:1/3 c kwik oats¼ yogurt2 T water

Mix:½ c flour¾ c + 2 T sugar6 T cocoa

Add:3 egg whites1½ t vanilla

Combine all of the above and put in baking dish. Bake 22 min. @ 325°--edges should be firm. Heat the following in saucepan for 20 sec.:

½ c confec. sugar2 t milk2 drops peppermint extract

Drizzle over the above.

Salatet Fasoolya

1 lb. lima beans - 2 t salt - 2 garlic - juice 2 lemons - 4 T o.o.

q1 Cow, Goat, and Hen

Indian-Style Tea

One of the pleasures of traveling in India by train is watching the countryside pass by your window while sipping fragrant hot tea. As soon as the train stops at a station, vendors rush over to the windows and offer rich, spicy tea in unglazed terra cotta cups for a few rupees. Tourists soon become accustomed to the phrase “chai, garam chai” (tea, hot tea), at all hours of the day. Throughout India, tea is served late in the afternoon...

1 cup water4 teaspoons Indian black tea3 cups milk--not skim½ teaspoon ground cardamom-- cinnamonone ¼-inch-thick piece peeled gingerrootsugar or other sweetener of choice

Bring water and tea to a boil. Lower the heat and cook, uncovered, until the water takes on a deep amber color, a few minutes. Add milk, cardamom, cinnamon, and gingerroot. Cook, uncovered, until the mixture comes to a boil. Strain into cups. Sweeten to taste.

Mocha Chocolate Sauce

Melt in the double boiler:5-oz. bakers chocolate, broken into pieces

Remove from flame and slowly stir in:2/3 c strong coffee½ c sugar

When entity is silky and smooth, stir in:2/3 c cream

Chill. Serve hot.

Coconut-Custard Sauce

Process 3 minutes:1¼ c warm milk1/3 c coconut3 egg yolks3 T sugardash salt

Into the double boiler. Cook until mixture coats back of spoon, stirring constantly. Chill; serve with fresh fruit or plain cake.

New Zealand Diabetes Association Whipped Topping

Chill bowl and beaters. Beat ½ cup ice water and ½ cup nonfat dry milk until soft peaks form. Add 1 T lemon juice and sweeten to taste. Continue to beat until stiff.

Coconut Macaroons

1: > 2 whites > 1/8 t tartar > pinch salt

2: > ½ c ‘sugar’

3: > ½ t vanilla > 1 c unsweetened coconut

Beat 1 stiff. Beat in 2; fold in 3. Drop by teaspoon. 50 min. @ 275°.

Nut 'roons

Make as above except: brown sugar for the white; ½ c chopped nuts for the coconut.

Spanish Cream

1: > 1 'pkg.' vegan gelatin > 2 T sugar > 1/8 t salt

2: > 2 egg yolks > 2 c milk

3: > 1 t vanilla

4: > 2 egg whites > 4 T sugar

1: into the double-boiler. Beat 2; add to 1. Cook 5 min. or until gelatin dissolves. Remove from heat & add 3. Beat whites stiff, gradually adding sugar. Fold into the above. Pour into serving dish and chill. Will separate into 2 layers. Top with whipped 'cream.'

Kwik Pasta

Toss hot pasta with olive oil, salt, pepper, red pepper flakes, garlic, freshly-grated Parmesan, and fresh parsley.

Feta Dressing

4-oz. feta cheese3 T yogurt2 T lemon juice1 T honey1 T olive oil1 garlic

Process.

Greek and Italian Pizza

2 T o.o.3 c sweet pepper strips1 c onion rings3 crush'd garlic

salt1½ t Italian seasoning

Combine. Spoon onto 12-inch focaccia. Top with 4-oz. feta cheese. 12 min. @ 450°.

Ratatouille Plus

Spoon leftover ratatouille into ramekins. Top with a poached egg; cover with shredded Gruyère ('Swiss') cheese. Broil just long enough to melt cheese.

Portuguese Omelette

Beat 4 eggs. Add:½ c cooked spinach-- tomato sauce2 T pimiento1 onionsalt & pepper

Pour onto hot skillet. Cook until set, turning once.

Egg On Toast

Arrange on top of slices of whole wheat or rye bread: some olive paste, some minced hard eggs, black pepper, and fresh parsley. Broil.

Mozzarella Toast

On a slice of 'sturdy' bread put: sliced Mozzarella, red onion, pepper, olive paste, olive oil, and some fresh parsley. Broil.

Lentil and Goat

Sauté some onions and a bit of garlic in butter. Mix with cooked lentils, red sauce, feta cheese; place in casserole and top with some buttered bread crumbs; bake.

Krisps

Process 1 c of walnuts. Add 1 T wheat germ + 1 t cornmeal; pulse a few times. Beat an egg white by hand until foamy. Add the above + ½ c finely-grated Parmesan; add a pinch of salt and beat with a fork. Drop by tablespoon and press. 10 min. @ 375°.

Cheese Sauce

Heat 1 c milk. Slowly add 1½ c grated Cheddar or Swiss cheese + 2 T w.w.p.f. Add a pinch of salt, tarragon, and cayenne + 1 t brown mustard.

'Sweetened Condensed Milk'

Heat until steaming:½ c cold water1 1/3 c dry milk

Add:¾ c 'sugar'1 t vanilla

Heat and stir until sugar is dissolved; chill.

Peasant's Thanksgiving

Cook 1½ c great northern or navy beans; rinse well. Combine with fresh oregano, 4-oz. Mozzarella, cut into cubes, 1 tomato, ¼ c red onion, 2 T olive oil, and 1 T balsamic vinegar; season; chill. Top with fresh basil.

A Greek Salad

Cook and refresh:9-oz. shells or rotini

Combine with:2 tomatoes, cut into wedges1 cucumber1 c green pepper, cut into strips12 Greek olives1½ c crumbled feta cheese8 radishes4 scallions2 T parsley

Add:½ c o.o.½ t saltpepper¼ t oregano1 garlic, crush'd

Toss gently.

Tomato-Free Tomato Dish

Heat some o.o. & add a whole garlic; when garlic is coloured, discard. Add oil to 1 c minc'd, oil-cured olives + 4 T fresh basil; toss. Add 4 T grated Pecorino, Asiago, or Parmesan & toss some more. Add to hot pasta; toss.

Cheese Dip

Process:8-oz. cottage cheese1/8 t 'onion salt'1/8 t 'garlic salt'4 dashes Worcestershire sauce

Add thru hole:2½-oz. blue cheese

Chill.

Another Cheese Dip

8-oz. cottage cheese½ t Worcestershire1 t Dijon1 T mayonnaise1 slice onion

1 c Swiss cheese cubes

Prepare as above.

Slaw Dressing

1½ c mayonnaise6 T vinegar6 T light cream6 T sugar1 t saltpepper

Custard Sauce

Place in double-boiler & beat:4 yolks¼ c sugarpinch salt

Water in the bottom should be hot, but not boiling. After beating for

two minutes, gradually whisk in:2 c milk, brought to boiling point

When sauce is thick and smooth, whisk in 1 t vanilla, or 1 T brandy. Chill; serve over berries, etc.

Julia Child's Proper Whipped Cream

'Chilled whipping cream beaten at a leisurely pace of two strokes per second with a chilled wire whip in a chilled bowl will easily mount in two to three minutes. If you cannot bear the thought of not using your electric beater, circulate it by hand, starting at a slow speed and gradually increasing it to moderate, while lifting as much air as possible into the cream.' Fold in sugar or flavoring: 2 T sifted confec. sugar per cup of cream; 1-2 t vanilla; 1-2 T rum, brandy, or sweet liqueur.

French White Sauce

Melt 2 T butter. Blend in:3 T flour

Cook & stir to form a white roux. Remove from heat; when roux has stopped bubbling, add 2 c milk: whisk vigorously over moderately high heat until sauce comes to a boil. After boiling 1 min., remove from heat & beat in ¼ t salt + some pepper. To prevent 'skin' from forming, top with a thin film of milk or melted butter.

English White Sauce

Slowly heat:2 c milk¼ small onion1 bay leaf5 peppercorns, 'bruised'4 parsley branches

Make a roux out of 1 T flour and 1 T butter; stir over medium flame 1 minute. Whisk in milk + a pinch of salt. Set sauce over very low heat, cooking for ±25 min., occ. stirring. Season with more salt and a tiny pinch nutmeg if desired; strain.

Sauce Mornay

Bring to boil:2 c French White Sauce

Remove from heat and beat in:

½ c grated Swiss cheese, or half Swiss and half Parmesan. Season with salt, pepper, and a pinch of cayenne. Add 1 T butter if desired.

Sauce Mornay II

Heat:2 c white sauce

Whisk in one at a time:3 egg yolks

Gently fold in:½ c grated Swiss cheese

Serve over cauliflower and the like.

Haricots Verts Gratinés à la Mornay

Cook, refresh, and dry 1½ lbs. green beans. Spread ½ c Sauce Mornay in a casserole; add the beans + some salt & pepper. Pour on 1 c more Sauce Mornay; sprinkle on ¼ c Swiss cheese + a few bits of butter. Bake @ 375° until heated through and slightly browned.

Chocolate Meringues

Beat 2 egg whites to soft peaks. Beat in ½ c 'sugar,' and continue beating until stiff peaks are arrived at. Fold in ½-oz. bakers chocolate (melted), ½ T cocoa(?), and ½ t vanilla. Drop onto a baking 'sheet' dusted with cocoa. 40 min. @ 300°.

'Moist, Chewy, Chock-Full of Coconut'

Beat for 30 sec. (until fluffy):½ c egg whites

Stir in:1¼ c 'sugar'¼ t salt½ t vanilla

Blend in:2½ c 'moist shredded coconut'

Drop by rounded teaspoon. 18 min. @ 325°.Variation: add 2-oz. melted bakers chocolateVariation 2: add ½ c chopped candied cherriesVariation 3: 1 c coconut + 2 c 'wheaties'

Bavarian Fruit Whip

Whip:1 c whipping cream

Add:1 T honey1 t vanilla

Add:1 c mixed fresh or frozen fruit (berries, bananas, pineapple,

cherries, peaches, etc.) + 1/3 c nuts

Stir well; chill. Serve in glasses; garnish with candied cherries and 'green citron slices.'

Gnocchi alla Grannese

'Pound' to a paste:1 c gr. walnuts1 garlicsome salt

Add:1 lb. Ricotta1 c Parmesan

Toss with noodles.

Lentil-Feta Salad

3 c cooked lentils¼ c red onions1 c parsley1 large garlic1 t cayennejuice 1 lemon4 T o.o.1 c crumbled feta cheese

Aristotle's Pâté

1 c or more cooked old-world dried beanso.o.onion and/or garlicparsleyfresh basilsalt & pepperlemon juice or white wine vinegardried hot or sweet pepperschivesgoat cheese

Process. Stir in chives.

Eggplant and Egg

pulp from 2 eggplants6 eggs, well-beaten1 c bread crumbssalt & pepper

Form into patties. Fry 'in shallow fat.' Brown each side well.

Greek Pasta Salad

Cook and refresh 3 c rotini or shells. Combine with:2 tomatoes, cut into wedges1 cucumber1 c green pepper, cut into strips12 Greek olives1½ c crumbled Feta cheese8 radishes4 green onions2 T parsley

Add:½ c o.o.½ t saltpepper¼ t oregano1 garlic, crushedjuice 1 lemon, or ¼ c white wine vinegar

'Toss gently and serve.'

Ariana's Salad

Place in bowl:fresh seeded tomatogreen pepperseeded cucumbersweet onion (rings)bit of garlicfresh dillfresh parsley ('lots')

Toss. Drizzle on a red-wine vinegar-o.o. dressing. Toss; top with crumbled goat cheese.

'Mock' Whipped Cream

Chill a can of non-fat evaporated milk; freeze stainless-steel bowl and the beaters. Put milk into bowl and add 1 t vanilla + 1 t brandy. Beat at high speed until peaks form.

Roquefort Dressing

½ c lemon juice½ t salt-- sugar-- paprika*

1 c o.o.¼ lb. Roquefort

2--1: beat until smooth.

70s Rice Bake

2 c cooked brown rice3 c scalded milk2 eggssalt, pepperpaprika2 c cheddar

Mix. Into the shallow baking dish. Bake @ 325°.

Cheese Sauce

Heat:1 c nonfat milk

Stir together:1½ c grated Swiss, cheddar, or Jarlsberg2 T w.w.f.

Gradually add the above to the hot milk. Cook and stir until the cheese has melted. Stir in:

pinch salt1 t Dijon mustardpinch tarragonpinch cayenne

Serve over veggies, grains, burgers, anti-meat loaf, and the like. Variation: add sauteéd mushrooms to the hot milk.

Avocado Ice Cream

Peel and chunk:1 'very large' ripe avocado

Puree with:¼ c lime juice + some zest5 T sugar

Whip ¾ c heavy cream until thickened; gradually beat in avocado and lime. To the ice cream maker it goes.

Chocolate Kisses

Beat to soft peaks:1 egg whitefew grains salt

Gradually beat in:¼ c sugar

When white is very stiff and shiny, fold in:¼ t vanilla1 t cocoa½ T chocolate syrup

Drop by teaspoon onto baking sheet. Bake 30 min. @ 300°.

The Properly Poached Egg

Fill skillet 2/3-full of water; ¼ teaspoon of vinegar for each egg. Bring to simmer. Break each egg onto saucer and slide gently into water. Spoon simmering water onto eggs every 2 minutes, until eggs are set.

Another Egg Pâté

eggsoil/marg.mayonnaisevinegaryellow mustardWorcestershireonionsalt, pepperdill/fenneltarragonparsleypaprika

"BUTTERMILK," A NUTRITIONIST once observed, "is misnamed. It should really be called un-buttermilk." The tart, often thickened liquid with the rich-sounding name is the residue left over from churning butter;

cream with most of the butterfat removed. Buttermilk is nutritious (high in protein, low in saturated fat), has only about half the calories of whole milk, and, best of all, is a boon to bakers. Quite an impressive resumé for a food once used mostly for feeding pigs! -Old Farmer's Almanac

Pecan Nougats

Grind:3 c pecans

Mix with 1½ c 'sugar.' Add to:3 egg whites, beaten stiff

Roll into small balls. 15 min. @ 400°.

Valnöts Tarts

Beat 6 egg yolks. Beat in:1¼ c 'sugar'

Fold in:3½ c ground walnuts1 T (sic) almond extract

Beat 6 egg whites stiff & fold carefully into the above. Into the 9x9 pan. Bake 1 hour @ 325°.

Coconut Roons

Beat stiff:2 whites1/8 t cream o' tartarpinch salt

Beat in:½ c sugar

Fold in:½ t vanilla1 c unsweetened coconut

Drop by teaspoon; form peaks. 50 min. @ 275°.

Nut Roons

Make as above except: brown sugar instead of white; ½ c chopped nuts instead of the coconut.

French Roons

Grind:

¾ c almonds6 T sugar

Mix with:¾ c sugar

Work in 1 @ a time:2 egg whites

Add:dash vanilla

Put in pastry 'bag'; squeeze out 15 + roons. Moisten tops with wet finger and sprinkle with sugar. 20 min. @ 325°.

Italian Meringues

Beat to soft peaks:2 whites¼ t cream of tartar

Beat in 4 T sugar. Beat in:6 T sugar2½ t cornstarch1/8 t salt

Add 1 t vanilla or ½ t almond extract: beat stiff. Drop by tablespoon. Bake 50 min. @ 225-250°.

Chocolate Roons

Beat stiff:2 whites2 T cold water

Beat in:1/3 c sugar1 t vanilla

Blend in:¼ t salt½ T flour

Fold in:1 oz. chocolate, melted1¼ c coconut

Bake 30 min. 325°.

70s Celery Creamy Sauce

Sauté:4 stalks celery + leaves2 t dried parsley2 scallions1 t lemon juicesalt & pepper

Remove from heat and 'just before serving,' add:1½ c cottage cheese or a mix of cottage cheese and yogurt, blended

smooth

Serve over baked potatoes, 'your favorite pasta,' or with sliced tomatoes and 'hearty, buttered rye bread.'

McPizza--70s-Style

Toast some bread or English muffs. Spread with tomato paste. Top with mozzarella, onions, mushrooms, and green pepper. Toast or broil. Variation: add other stuff.

Very 70s Eggplant Parmesan

Sauté over high flame until browned and 'getting soft':1 med. eggplant, sliced ½-inch-thick'oil as needed'

Set aside; simmer 15 min. in same skillet:1 lb. jar of 'your favorite' pasta sauceextra Italian seasoning½ onion-- green pepper1 carrot, grated¼ c Parmesan½ c toasted sesame seeds

Arrange eggplant slices in large baking pan; top with sauce. Spread on top of that ½ lb. mozzarella, sliced. Bake 15 + min. @ 350°. Serve with 'your favorite' pasta, or with rice; also, of course, a 'fresh green salad.'

Very 70s Nutty Noodles

Sauté 2 onions in ¼ c butter. Add and brown:¾ c peanuts½ c cashews

Add and heat through:1 c cooked white beans12-oz. whole-grain noodles, cooked

Mix separately by hand:1/3 c tahini2 c yogurt 'or more'1 t honeydash cayennesalt & pepper

Combine all of the above and put in casserole. Sprinkle on top ¼ c

toasted sesame seeds. 'Slip it in' to a 300° oven for 'a few min.'

Another 70s 'Elegant' Noodle Dish

Sauté:1 T buttersmall onion½ lb. mushrooms2 garlicsome parsley

Stir in:3 'dashes' of Worcestershire

Remove from flame and just before 'serving' stir in:1 c cottage cheese blended smooth with ½ c yogurtsalt & pepper

Serve on hot noodles; garnish with parsley. Serve with, of course, 'a favorite green salad.'

Turkish Barley Soup

Brown 2 large onions in oil. Add:1 c barley

When lightly toasted, add:5 c stock or broth

Cook until barley is done--45 + min. Remove from flame, let cool 'a bit,' then slowly add:

2 c buttermilk or yogurtSprinkle in dill to taste and some butter. 'Once I was giving a demonstration of nonmeat cooking and the moderator could not stop eating the soup for the entire program!'

Walnut-Cheddar Loafe

1¼ c cooked brown rice1 c walnuts, coarsely ground1 c cheddar, grated2 T lemon juice2 c chopped onion, sauteed in oil2 eggssalt2 T nutritional yeast1 t caraway

Mix well. Place in loaf pan. Bake 30 + min. Serve with cheese sauce.

The Properly Poached Egg

Fill skillet 2/3-full of water. Add ¼ t of vinegar for each egg. Bring water to simmer; break each egg into saucer and slide gently into water. Add some salt. Spoon simmering water over eggs every two minutes until they set.

Cherry Soup

Cover with water + 1-inch:1 c schnitz2 lb. cherries, chopped

Simmer 30 min.; purée; return to low flame. Remove ¼ c of the liquid and whisk in 1 T cornstarch; return to pan. Cook until thickened. Cool to room temperature, then stir in 2 c buttermilk. Chill. Add some lime juice.

English Pesto

Sauté 2 cloves garlic in 2 T o.o. and 1 'knob' of butter. Add the chopped stems from 1 bunch ('500 g') chard. Turn off flame. Add a handful of toasted pine nuts, the rest of the chard, '100 g' parmesan or pecorino, and a 'handful' of fresh 'coriander leaves.' Process.

Eye-Talian Pesto

Process:2 c fresh basil4 large cloves garlic1 c pine nuts or walnuts

Drizzle in 1 c o.o. Pulse in:1 c Parmesan¼ c authentic Romano

Lydia Emerson's Pear Pie Filling

Peel & slice five Anjou pears. Mix together:2 T flour½ c sugar1/8 t salt1 c yogurt cheese1 egg¼ t nutmeg1 t vanilla

Fold in pears & pour onto crust. Bake 15 min. @ 400°; 25 min. @ 350°. Add a topping and bake a while @ 375°.

Pasta with Cheese

Cook pasta in salted water. Toss with olive oil & butter, parsley, garlic, salt, pepper, and Parmesan.

Easy Cheese Sauce

Heat slowly:1 cup milk

Stir in:1½ c grated cheddar or Swiss2 T w.w.p.f.pinch salt1 t Dijon mustardpinch tarragonpinch cayenne

Creamy Dressing

¼ c yogurt1/3 c blue cheese1 t Dijon mustard½ t Worcestershire2 t white wine vinegar¼ t curry powder3 T chives1 t honeysalt & pepper 'Stir gently.'

McCarthyism Fruit Salad

Drain a 'regular'-sized can of crushed pineapple and a can of fruit cocktail; reserve juice. Cook & stir until thickened:

1 c of the above juice2 egg yolks¼ c sugar2 T cornstarch

Chill. When cold, fold in:The above-mentioned drained fruit2 c whipped cream2 c mini-marshmallows

'When ready to serve, add bananas.'

A Cake Frosting

6 T melted butter4 T cream1 c coconut½ c brown sugar½ t vanilla½ c chopped nuts

Mix. Spread on cooled cake. Place under broiler until frosting bubbles.

Beard's Chickpea Purée

Purée 6 cups cooked chickpeas. Put in heavy pan along with:6 T butter2 cloves garlicsalt & pepper

Heat through, adding enough heavy cream (up to ½ cup) to give a consistency like mashed potatoes. Stir constantly to avoid sticking.

Aunt's Maize Casserole

Sauté 1 onion in some oil. Add to:2 c water1 egg1 c chopped green chilies

Add:3½ c blue cornmeal1 t baking p.2 t cumin2 t chili powder

Pour half the batter into casserole. Add 2½ c grated cheese, then rest of batter. Bake 40 + min. @ 375°. Variation: more layers.

Curried Dip

1 c yogurt cheese1 T curry powder½ t hot sauce2 t onion¾ t salt1 T vinegar or lemon juice

Serve with raw vegetables.

Rød Grødmed Fløde

Process:20-oz. strawberries or raspberries

Strain away seeds, 'if one must'; add:3 T sugar

Boil over med. heat. Stir in:scant 2 T arrowroot3 T water

Simmer until thickened. Chill. Serve with heavy cream and fresh berries.

Bechamel

2 T butter^

2 T onion

Cook 3 min. Stir in:2 T flour

Stir in:2½ c hot milk

Cook & stir until smooth. Add:½ t salt¼ t white peppertiny amount of nutmeg

Cook over low flame 30 min., occ. stirring; strain.

Sauce Mornay

2 c hot Bechamel3 egg yolks½ c grated Swiss

Whisk yolks into sauce. Fold in cheese. 'Serve.'

Potato-Cauliflower Soup

Cook one head cauliflower and 3 potatoes. Heat:4 c of the cauliflower cooking water

Add:1 c instant dry milk2 T butter1½ t salt

Add:the vegetablessome fresh parsley

Process most or all of the above. Add:1 c onions

Heat gently.

Egg Sandwich

Heat some oil in a small skillet. Add 1 egg; pierce yolk. Sprinkle 2 T Parmesan on top of it. Cook 1-2 min., then flip: cook till golden. Place between two slices of whole grain bread. Add ‘1 romaine leaf’+ other things if desired, such as tomato slice, onion slice, and the like.

Proper Scrambled Eggs

Whisk 1 T heavy cream into 2 eggs. Melt 1 T butter in pan. Add eggs + some salt & pepper: scramble till set.

Russian Egg Salad

4 hard eggs3 T softened butter¼ c ground walnuts2 T fresh dill2 T fresh cilantro2 T green onions1/8 t salt

Mash eggs with butter; stir in rest and mix well.

Cheese Sandwich Spread

Toast and grind ½ cup hazelnuts. Add to:1 c soft cheese1 t black pepper½ t red pepper flakes

Beat until creamy. Chill 2 + hours. Top with sesame seeds.

Faithful Cheesecake

1 pint ricotta3 eggs¼ c honey1 t vanilla

Beat. Pour into casserole; sprinkle with nutmeg. Bake covered 40 min. @ 325° or until set. Knife test. Variation: pour over berries or other fruit and bake as above.

Sauce 4 Fruity Desserts

Heat slowly:13-oz. evaporated milk3 T sugar

Whisk in:2 T cornstarch1/3 milk

When thickened, add:1 t vanilla2 t orange liqueur1 t brandy

Simmer 1 more minute. Chill; reheat in double boiler.

Parsley Pâté

fresh parsleyo.o.oil-packed dried tomatoeswalnutsgarlicParmesanlemon juicesalt, pepper Process.

McLiptauer Pâté

8-oz. cream cheese2 t 'sweet Hungarian paprika'

^2 T onion2 t chopped capers¾ t caraway

Serve on 'thin-sliced rye with radishes.'

Goat Dip

3-oz. Roquefort or blue cheese2 T white wine¼ c chopped-fine Brazil nuts

Cream cheese (room temp.) with wine; stir in nuts.

Pahkin Cake

Beat:4 yolks1½ t vanilla

Add:1 t lemon zest1/3 c sugar¼ t salt

Beat; beat in:3 T flour½-lb. walnuts

Gently combine the above with:4 whites

Place in base of baking pan:2 T bread crumbs mixed with 'a little butter'

Pour on rest. Bake 1 hour @ 325°.

Yogurt Cheese Cheesecake

4 c yogurt cheese3 eggs1 T lemon juice1 t lemon zest2 c 'sugar'1 t vanilla3 T sifted cake flour

Water-bake 1½ hours @ 325°.

Egg Pâté

8 eggs - 1/3 c mayonnaise - ¼ c chili sauce - ½ t salt - ¼ c pimiento-stuffed green olives, chopped

Egg + Lentil

3 c cooked lentils^

¼ c red onion1 c minced parsley2 garlic1 t cayennejuice 1 lemon4 T o.o.

^3 hard eggs

salt & pepper

Cheddar'd Lima Beans

Cook 1 lb. lima beans; drain and reserve liquid. Put beans back in pot and add 1½ t dillweed, 2 c grated cheddar, salt, & pepper. Pour in reserved liquid to cover. Heat gently.

q1 Desserts Can Contribute to Health

DESSERTS

Dessert originally meant food served after the table had been cleared or "desserted" of everything else...even the cloth removed. We find accounts of grand dinners served in the early days of our country describing the polished mahogany tables with candles in tall silver candelabra casting a mellow glow over the guests enjoying a "dessert" of fresh fruit. In Europe, "dessert" still means fruit served at the end of the meal. However, for them, this fruit course follows a "sweet"...that is, a pudding, pastry, soufflé, or an elaborate torte creation. We Americans have simply promoted the "sweet" to the place of honor at the end of the meal.

Orange Tapioca Pud

1:1/2 c 'sugar'4-5 T tapiocadash salt2 1/2 c orange/pineapple juice

2:1 c chopped fruit4 T ch. dates

1: Let sit 5 min.; bring to boil over med. flame. Let cool slightly, then stir in 2: chill 2+ hrs.; top with coconut. Optional: add orange zest.

Chocolate Tapioca Pud

1:3/4 c 'sugar'1/3 c cocoa3 T tapioca1/8 t salt

2:2 3/4 c milk1 egg

3:1 t vanilla

2--1: let sit 5 min. Cook & stir over med. flame until boiling point is reached.Stir in vanilla and chill.

'All Be Fed' Tapioca Pud

Simmer until thickened:¼ c 'maple' syrup½ c tapioca3 c vanilla soymilk'2 t' vanilla¼ t salt

Chill 2 + hours. Stir in:2 T maple syrup1 pint 'straw' berries

Top each serving with more berries.

Euell Gibbons' Raspberry Brownies

1:1 c applesauce1/2 c 'sugar'1 t vanilla

2:1/2 w.w.f.1/2 c cocoa4 T white flour or phlour2 t soda1/4 t salt

3:1/3 c ch. nuts

1/2 c raspberries

1--2: 3. 8-inch pan: 25 min.

Chocolate Syrup

2 'squares' baker's chocolate1/2 c + 2 T boiling water1/2 c 'sugar'1/8 t salt1/4 t vanilla

McDougal's Tapioca Pudding

1:2 c orange juice2 c pineapple juice6 T tapioca

2:1 1/2 T or more lemon juice

3 : chunks of one or two types of fruit

Barnard's Assistant's Cobbler

1:1 1/3 c w.w.p.f.1 c 'sugar'1 T baking powder1/2 t salt

2:1 1/3 c (or more) soured soymilk

3:4 c fruit (berries, peaches, or apples)

Fruit on bottom: bake 45 min.

Pan Apple

1:prepared apples or some other type of fruit

2:1 3/4 c phlour (mostly w.w.p.f.)1 1/2 t baking powdersome soda1/2 c 'sugar'cinn.

3:1¼ + c buttermilk6 T oil1/2 t vanilla

3--2: pour & spread over fruit. Bake ±1¼ hr.

Apple Pan

1:3 T marg.6 large apples, peeled & sliced3 T Suca.1 t cinn.

2:3/4 c w.w.p.f.3/4 c white flour or not1/2 c Suca.1 1/2 t baking powder

3:4 T oil1 c 'soymilk'1 t vanilla

1: cook 15 min. in skillet; set aside. 3--2: half the batter on bottom, apples inthe middle, rest of batter on top. Bake at 350.

Custard Sauce 1

1:1 c 'milk'1 t vanilla1 t cornstarch

2:1 egg yolk4 T 'sugar'pinch salt

1 + 2: cook until thickened; chill.

Custard Sauce 2

1:1 1/2 c 'milk'

2:3 T sugar1/4 t salt

3:4 egg yolks

4:1/2 t vanilla

1: scald; add 2. Yolks to the double boiler: pour in 1 + 2. Cook until mixturecoats the proverbial spoon. Remove from heat & stir in vanilla.

Assad's Dessert

8-oz. pkg. Calimyrna figs-- pkg. black mission figs-- dried pears1/2 - 1 c water1/3 c maple syrup Simmer until fruit is soft; chill.

Aztec-Scot Pudding

1:1/2 c quinoa1 c water

2:2 eggs1 c milk3 T brown sugar1 t almond extract

3:1 c cooked brown rice1/2 c ch. figs4 T rolled oats

1: simmer 15 min. 3-2: 1. To the baking dish. Water-bake 45 min @ 375°.

Apple Pudding

1:1/2 c sugar- butter- brown sugar

2:1 egg

3:1 c barley flour1 t soda1/2 t cinn.- nutmeg- salt

4:2 apples, peeled & chopped

2 - 1: 3,4. 9x9 pan. 30 min. @ 350°.

Tapioca Pud

1:3 c grape juice1 c milk1/3 c tapioca

2:2 egg yolks1/2 c 'sugar'pinch salt

3:2 whites1/2 t lemon extract

1: cook until clear. Beat 2; add 1/2 c of 1. Return to 1 & bring to boil. Cook & stir 2 min. Beat whites stiff; fold into the above. Pour into dishes and chill.

Whipped Affair

1/2 c milk powder1 c water 4 T honeyjuice 1 lemon1/2 c fresh berries

Blend well and chill. 'Serve very cold on cooked fruit or plain cake.'

Cocoa Meringues

1:1/2 c 'sugar'2 1/2 T cocoa

2:2 egg whites

3:1/4 t cinn.1/8 t cream o' tartar

1: sift. 2 + 3: beat to soft peaks. Beat in sugar 1 T at a time on high speed until 'stiff and glossy.' 45 min @ 250°. Cool 5 min., then remove from parchment.

Passover Macaroons

1:1/4 lb. almonds, ground3 T sugar1 1/2 oz. semi-sweet chocolate, chopped

2:1 egg whitetiny pinch salt

3:tiny pinch cream of tartar

4:

2 T sugar1/8 t almond extract

2: beat until frothy. Add 3 & beat to soft peaks. 4: stiff. Stir into 1. Arrange mounds of batter 1-inch apart. Bake 18-20 min.

Mauroff's Meringues

1: 2 egg whites > 1/8 t cream of tartar > pinch salt

2: 1/2 c 'superfine' 'sugar'

3: 1/4 t vanilla > pinch cardamom

1: beat to soft peaks. Add 2 gradually while beating. Add 3 & beat 5 min. longer. Place baking sheet in 450° oven; turn off heat and let stand 'few hours.'

Prune Whip

1: 2 egg whites

2: 4 T sugar

3: 1/2 lb. prunes > 1/2 c water > zest + juice 1/2 lemon > 1/2 t cinn.

4: 3/4 c 'sugar' > 4 yolks > 4 T cold water > 2 T cornstarch > 1/2 t salt

5: 1/2 c boiling water

1 + 2: beat stiff. 3: process 20 sec. & add to the above. 4: process 30 sec.; add 5 & liquefy. Fill shallow dish. Top with nuts. Bake 40 + min. @ 350°.

Old-Timey Brown Betty

1: 2 c bread crumbs + 1/3 c melted butter

2: 2 c sliced apples

3: 1/2 c 'sugar' > 1/4 t cinn. > 1/4 t nutmeg >

4: 1/2 c water > 1 lemon, rind and juice

'Arrange layers of crumbs and apples in greased baking dish. Sprinkle

each layer with spices and sugar.' Add 4; top-off with crumbs. Cover and bake 'in moderate oven' 30 min.; 45 more min. topless. 'This pudding is usually made with apples, but almost any other fruit may be used instead of, or in combination with, them.'

Strawberry Soup

Puree 2 c 'strawberries' + 1/2 c water. Add:

3/4 c 'sugar'1 c water1 c cranberry juice

Bring to boil. Cool, then add 1 c yogurt; chill. Garnish with more 'strawberries.'

Tapioca Fruit Pud

Bring to boil 3 T tapioca + 1 c water; simmer 5 min. Add ½ can orange juice concentrate + 1½ c more water. Chill 1 hour. Stir in 3½ c fresh fruit (bananas, peaches, oranges, melons, etc.).

Pumpkin Pie sans Crust

> pumpkin > 1 c 'sugar' > 2 eggs > 1 can evaporated milk > 'pumpkin pie spice' > pinch salt > 2-4 T 'flour' (unbleach'd white, tapioca, etc.)

'Refreshing!'

2 1/2 c fruit juice + water1/2 c 'sugar'4 T tapiocabit of salt

1 c 'cut-up fruit'

1: cook over low heat until mixture boils. Cool; fold in 2. Add 1 t vanilla or 1 T lemon juice.

Fruit Gel

Place 2 ripe bananas in glass dish and add 1 c fresh berries. Combine 2 c grape or cherry juice + 1 T vegan gelatin. Heat, then pour over

fruit. Chill.

Gell'd Fruit

1: > 1 1/2 c water > 3 T vegan gelatin

2: > 6-oz. orange juice concentrate > 1 banana > 1 pint raspberries > 2 T honey1: heat in saucepan until gelatin is dissolved. 1 + 2: process; place in 8x12 pan & chill.

Grateful Cow Jello

1: > 2 T vegan gelatin > 1/2 c water

2: > 3 c fruit juice > 2 T lemon juice

Soften 1 a few min., then simmer until clear. Stir in 2: chill to set.

Fudge

1 lb. 'real' chocolate1 can condensed milkpinch salt1 t vanilla1 c chopped nuts

Melt chocolate in double boiler. Stir in rest. Pour into greas'd square pan. cool; score.

Par Fay

Spoon lemon yogurt over fresh blueberries. Top with crush'd gingersnaps.

Phiggies

Grind 20 figs with ½ c raisins & 1 c pecans. Stir in 3 T nut butter. Mix well; form balls and roll in chopped nuts.

Fruit Pud

Heat to boiling:¾ c 'sugar'2 c water½ t salt1/3 c tapioca

Arrange in layers in baking dish with 2 c fresh fruit. Dot with butter; sprinkle with cinnamon. Bake 1½ hrs. Serve hot or cold.

50s Housewife Blender Cranberry Salad

Warm to dissolve:1 'envelope' vegan gelatin1 c water

Place in electric blender with:2 c cranberries1 organic orange, seeded & quartered¾ c 'sugar'

Blend until orange peel is well chopped-up. Stir in 4 T ch. nuts; chill until firm.

¡Yo! Gell

Mix in blender:1 T gelatin½ c hot water

After blending 40 sec., add:1 c fruit juice4 T 'sugar'1 T lemon juicepinch salt

Blend 10 sec.; chill until semi-firm, then add:1 c 'any kind of fruit except pineapple'

'Chill in molds.'

Plum Cobbler

Place in a '7x11' baking dish:2¼ lb. fresh plums, thin-sliced½ c maple syrup1 T arrowroot2 T lemon juice1 t cinn.

Combine:¾ c rolled oats

½ c w.w.f.½ c ch. walnuts¼ t salt½ c maple syrup¼ c oil

Sprinkle over fruit: 40 min.@ 350°.

A Confection of the Grecian Isles

Process ½ lb. dried apricots + 1 lb. pitted dates + 1/3 c raisins. Blend thoroughly with 2 T honey. Form into balls and roll in lightly-toasted sesame seeds.

Fruited Gelatin

Mix in blender 40 sec.:1 T vegan gelatin½ c hot water

Add:1 c fruit juice¼ c sugar1 T lemon juice½ t (sic) salt

Mix 10 sec.; chill until mixture begins to set, then stir in 1 c any kind of fruit 'except for pineapple.' Chill 'in molds.'

Almond-Date Bars

1 c finely-ground almonds2 t almond extract2 eggs1 c chopped dates1 c brown rice flour4 T brown sugar

Mix well. Press into a not-small-in-area pan. Score; press an almond onto each square. Bake 15 + min. @ 350°.

Coconut Pudding***

Mix:½-lb. coconut1-oz. butter¼-lb. 'sugar'juice + rind of 1 lemon

Beat 4 egg whites until stiff; fold into the above. Bake @ 350°.

Stockton-On Tees Fruit Tapioca Pudding

Heat to boiling:¾ c 'sugar'1/3 c tapioca2 c water½ t salt

Place in baking dish along with 2 c fresh fruit (that is, arrange in alternate layers). Dot with butter; sprinkle cinnamon on top. Bake 1½ hours (sic). Serve hot or cold.

Interesting Icy

equal amounts of soymilk and yogurtsome frozen mangos & peacheshoney

More Tapioca Pud

Bring to the boiling point:2 c milk½ c tapioca¼ c maple syrup 1/8 t salt

Cook until thickened. Add 1 t vanilla and pour into things.

Old-Timey Bread Puddin'

10 slices 'stale bread'3 eggs2¾ c Sucanat¼ c butter1 c raisins16-oz. can fruit cocktail2½ milk/milkesome vanilla1 c chopped pecans

Mix all together in big bowl. Put in 9x13 dish. Bake 55 min. @ 400° topless.

Waldorf For One

1 red apple1 celery3 maraschino cherries¼ c pecans or walnuts-- mayonnaise

Persimmon Pudding

½ c honey½ t salt1 c flour1 egg2 T melted butter½ c chopped walnuts½ t soda1 T bak. p.¼ c milk1 c 'persimmon' pulp½ c raisins

Sift dry ingred. Mix with rest. To the loaf pan: bake 1 hour.

Cocoanut Pud

Soak:½ c bread crumbs-- coconut2 c milk

Add:1 yolk, beaten3 T sugar½ t salt1 T butter, melted

Fold in a beaten egg white. Water-bake 45 min.

'We Love it'

Beat 2 egg whites to stiff peaks. Slightly beat 2 yolks.* * *

Whisk:1 T flour2 T cornstarch3 T sugar

Gradually stir in:2 c vanilla soymilk

Bring to boil and remove from flame. Stir half of this into yolks; blend back. Boil 1 min., then fold in whites; chill.

Blueberry Cobbler

Put in 8-inch pan:2 c blueberries1/3 c sugar1/8 t cinn.

Sift:1 c 'cake flour'1 t baking p.1/4 t salt

Add:1 egg2/3 c 'sugar'1/4 c 'soft fat'1/2 c milk1/2 t vanilla

Pour over berries and bake 35 min.

Brownie Pud

Sift into bowl:2 T cocoa1/3 c flour1/4 t baking p.1/8 t salt

Stir in:1/3 c walnuts

Process:1 egg1/3 c softened butter1/2 c 'sugar'1/2 t vanilla

Add to the above and spread in 8x4 pan.Process for 5 sec.:

1 c hot water1/2 c brown sugar3 T cocoa

Pour over batter. Bake 50 + min. Top should have 'a brownie-like consistency.'

Date Pud

1 lb. chopped dates½ c 'sugar'1 c chopped nuts1 T flour

1/3 c prune puree1 t vanilla

Add 2 eggs, followed by 1 t baking p. Bake covered 1½ hours in dish placed in water pan.

Mrs. Betty Ann Layton's Bread Pudding

Scald 2 c milk. Pour over:4 c bread crumbs

When cool, add:¼ c butter, melted½ c 'sugar'2 eggs¼ t salt½ c raisins1 t cinn.

Mix & put in casserole dish. Bake 45 min.; serve warm. Top with a lemon sauce or some other sauce.

Chocolate Version

Whisk 2/3 c cocoa into the sugar; replace cinn. with vanilla.

Intemperance

Whisk:½ c cocoa1 c 'sugar'3 T cornstarch¼ t salt

Slowly whisk in:1 c water

Slowly whisk in:1 T vanilla, or 1 t cinnamon, or 1 T 'espresso powder'

Slowly whisk in:2 c milk or cream

Bring to boil over med. flame, whisking constantly. Remove from flame and add 1 c chopped semisweet or bittersweet chocolate. When chocolate melts, put in a bowl to cool; stir occ. to prevent skin from forming. Place in jars, etc., and lay a piece of plastic wrap on top of the pud. Chill. Keeps a week.

Prune Whip

1 c prune purée¼ c sugar

1 t vanilla½ c walnuts5 egg whites

Beat whites. Mix rest; fold in whites. Bake 25 min. @ 375°. Top with a white or yellow topping.

Flourless Date Cake

Beat stiff:4 egg whites1 c 'sugar'

Fold in:1¼ c almonds3½ oz. bakers chocolate, ground

Fold in:1 c chopped dates

9x9 pan: bake 30 min.; knife test.

Cranberry Sauce

Dissolve 1 c sugar in ¾ c red wine or port over low flame. Add 1 lb. fresh cranberries. Simmer and gently stir until skins pop.

Orange Cranberries

1 c dried cranberries½ c orange juice2 t Grand Marnier (optional)½ t orange zest1 cinnamon stick

To the saucepan it goes. Simmer over low flame until berries have absorbed most of the liquid--20 + min.; discard cinnamon stick.

Vanilla Pud

To the saucepan:1¾ cashew milk½ c Sucanat1/8 t salt

Sprinkle on top of that 2 t agar. Bring to simmer over med. flame without stirring; simmer 1 min. Stir in:

2 T arrowroot4 T cashew milk

Simmer 1-2 min., stirring constantly. Remove from heat & stir in:

1 t vanilla1 T butter

Chill.

Elderberry 'Jam'

1 c dried elders2 c apple juice2½ T agar

Soak berries in juice for 1 hour. Add agar & soak 2 min. Boil for 2 minutes. 'Allow to cool.'

Elderberry Soup

4 c dried elders1 cinn. stick1 t cloves2 t lemon zest½ c honey

Cover with water. Simmer covered 45 min.

Gell -Ya!

1 quart fruit juice--apple or berry1½ t agar2 T arrowroot

Mix. Bring to simmer; simmer topless 3 min., stirring constantly. Pour into 'serving dishes' and chill.

Apri - Gel

2 c apricot juice½ c crushed pineapple3 T apple juice conct.1 T arrowroot1½ t agar Prepare as above.

Peach Icy

2 c frozen peaches

2 T apple juice or white grape juice concent.½ c rice milkvanilla

'The Best Apple Crisp Ever There Was'

Process the following until mixture attains a texture that is 'crumbly, like wet sand.'

1 c toasted walnuts, finely-chopped¾ c rolled oats2/3 c flour½ c maple sugar¼ t salt6 T oil2 T water

Peel 3 lb. apples; mix with:½ c dried cherries1 t cinn.½ allspice2 T maple syrup2 T sugar1 t lemon juice½ t lemon zest¼ c apple cider or juice

Into the 8x8 baking dish. Add topping; on top of the topping, sprinkle cinnamon and maple sugar. Bake.

More Bette

2 c bread crumbs2 c apple slices, peeled

Arrange layers of crumbs and apples in baking dish. Sprinkle each layer with:

½ c sugarcinnamon and nutmeg

Pour on top:½ c waterjuice + rind of 1 lemon

Top with a layer of crumbs.

Bake 30 min. covered; 45 min. topless.

Poached Malus pumila

20 slices schnitz8 figs

1½ c cranberry juice2 T maple syrup3 T orange zestpinch cinnamon1 t arrowroot

Bring to boil. Simmer 40 min., stirring occ.

Sødsuppe

Stew until tender:1 c prunes2 c apricots1 apple½ c sugar1 qt. water1 stick cinnamon

Combine with:1 c orange juice1 T cornstarch

Process. Cook in saucepan until clear. Chill.

Fruit Fool

One of the simplest and loveliest of all summer fruit desserts is the English fool, merely a purée of berries with lightly whipped heavy cream stirred into it in a marbleized design, which looks quite beautiful served in a glass bowl. Traditionally, this was made with tart gooseberries, which are often hard to find these days, but if yo do find them, or can grow them, here is the basic recipe. Rhubarb, strawberries, and raspberries also make delicious fools. You can use frozen raspberries, which need no sweetening.

Gooseberry Fool

1 pound hard green gooseberries¾ cup sugar1 cup heavy cream

Cook the gooseberries and sugar over very low heat until they are quite soft—you may need to add a few drops of water. When they are mushy, put them through a sieve or food mill; taste for sweetness. Chill, then lightly whip the cream and fold it into the purée with spatula. Chill. Serve in small glass bowls with 'thin crisp cookies, shortbread fingers, or thin slices of pound cake.'

¶Rhubarb Fool. Cook 1 pound rhubarb cut in ½-inch pieces with 1 cup sugar over very low heat until it is quite soft. Proceed as for

gooseberry fool.

¶Fruit Fool with Yogurt. For a low-calorie version use 1½ cups yogurt instead of the whipped cream. You may find this needs additional sugaring of the berries, unless you like a tarter fool.

Hutterites' Shame

6 large apples, peeled & quartered4 figs, minced2 T raisins2 T walnuts2 T slivered almonds½ t cinnamon4 T sugar4 T brandy¼ t nutmeg½ c fresh orange juice

Place in baking dish; cover tightly and bake in moderately slow oven.

Mango Pud

Peel, slice, and purée 2 large mangos. Transfer to pan and stir in:2 T lemon juice1 c orange juice2/3 c sugar1/3 c tapioca

Let stand 5 min. Bring to boil; stir in:½ t orange zest

Cool 15 min., then chill.

Peach Icy

yogurtvanilla soymilkfrozen peachesorange juice concentratenutmeg

Mrs. William B. Boggs' Banana Cream Pie

Process:½ c sugar

1½ T cornstarch½ t salt-- vanilla3 mash'd bananas2 eggs, beaten

Add to:2 c scalded milke

Cook & stir until thickened. Fill pie shell; top with whipped kreeme.

Mrs. Zook's Pumpkin Pudding

Whisk:1 lb. can pumpkin12-oz. can evaporated milk¾ cup maple syrup

Add:1 egg2 whites1 T flour2 t cinnamon1¼ t ginger1/8 t salt

Bake 1 + hour @ 325°; top with ¼ cup chopped pecans and bake another 10 + minutes.

18th Century Bread Pudding

Whisk:2½ c milke¾ c 'sugar'½ c egg whites¼ t almond extract

Stir in ye bread cubes (4 cupfuls) and let rest 15 minutes. Thou must next carefully stir in one pint rasp or another type of God's berries plucked from the bountiful wood. Fill thy 8-inch by 8-inch pan with the above and bake 45 minutes or longer. Thou must employ the knife test. May God bless ye.

Inclusive Pumpkin Pie

Process:1 lb. firm silken tofu8-oz. cream cheese

Add:2 c pumpkin1 c brown sugar

1 t cinnamon½ t ginger¼ t nutmeg-- cloves

Process. Pour into pie shell. Bake 1 hour @ 350°.

Blueberry upside-down Cake

Spread over bottom of baking dish:2 T apple juice concentrate

Add:4 T brown sugar1¼ c blueberries

Whisk:1¼ c phlour1/3 c oat bran or oat flour1½ t baking p.½ c sugar

Add:2/3 c milk1/3 c honey2 egg whites1 t vanilla

Pour over berries. Bake 45 min.; toothpick test.

Gooseberry Compôte

Boil 5 min.:4 T sugar½ c water2-inch piece vanilla bean

Add:half-pound fresh gooseberries

Poach gently for 10 min.; cool. Serve chilled with créme fraiche or 'Greek yogurt.'

Lime Parr-Fey

1 pkg. Mori Nu8-oz. cream cheese½ c lime juice2 t zest2 pkg. 'Mori Nu Mates' lemon or vanilla pudding

Drain tofu thoroughly and process with the lime juice. Add rest and process. Chill 2-3 hours. Top with 'a graham cracker crust.'

Crustless Apple Pye

Bake ±15 min.:6 c peeled tart apples1 c brown sugar1 t cinnamon

Whisk:2/3 c tapioca½ c sugar¼ t salt

Whisk in:4 c boiling water

Cook in saucepan until thickened. Pour over apples. Bake another 20 + minutes. Top with a creamy topping.

I've been trying to develop more recipes like this one. Cakes, tarts, cookies and treats that approach the sweeteners and flours a bit differently than most traditional recipes - less refined sugar, less white flour, etc. Let me know if this is something you're interested in seeing more of, and I'll keep posting the best-of what I come up with.Basic Chocolate Cake Recipe

I typically make this frosting just before serving. I should also mention that you'll want to give your coconut milk a good shake (or stir) before using it - it tends to separate in the can.

2 1/2 cups whole wheat pastry flour 3/4 cup non-alkaline/non-Dutched cocoa powder (I use Dagoba) 1 tablespoon baking powder (look for non-aluminum type) 3/4 teaspoon fine grain sea salt 1/2 cup barely melted unsalted butter (or coconut oil) 1 cup real maple syrup, room temperature 2 eggs, lightly beaten 2 teaspoons vanilla extract 1 cup coconut milk, room temp 8 ounces good-quality bittersweet chocolate, shaved or finely chopped

Preheat oven to 350F degrees with a rack in the middle. Butter and flour an 8x8 square cake pan (I've also had success using a 9x9 pan, just adjust your baking time).

Sift the flour, cocoa powder, baking powder, and salt into a large bowl. In a separate medium bowl whisk together the melted butter and maple syrup until it looks like caramel. Whisk in the eggs, vanilla, and then the coconut milk. Pour the maple syrup mixture over the flour

mixture and stir until barely combined. Add the chocolate and stir until everything comes together and is no longer dusty looking - avoid over-mixing. Pour the batter into the prepared baking pan and bake for 30 - 40 minutes. This is a cake I like slightly under-baked, so I pull it out when the center is still a bit under cooked - the toothpick doesn't quite come out clean when testing. If you are going to use it for a layer cake - then bake it all the way (clean toothpick). Remove from oven and allow to cool (absolutely completely) in pan before frosting (frosting recipe below).Chocolate Whipped Cream Frosting

2 ounces bittersweet chocolate (chopped) 1/4 cup unsalted butter, room temperature 1/4 cup maple syrup 1 cup heavy cream, whipped to stiff peaks

To make the frosting melt the chocolate in a double-boiler, or in a bowl placed over a pan of boiling water. In a medium bowl beat the butter until smooth and fluffy. Beat in the maple syrup. Then add the melted chocolate. Stir until silky smooth - any flecks of butter should be melted. Pour the chocolate mixture over the whipped cream and fold the chocolate into the cream. Keep going until the chocolate is well incorporated. Use an offset spatula to frost the completely cooled cake. If the cake is at all warm, the frosting will weep and melt. It still tastes good, but isn't what you're after.

Makes one 8x8 or 9x9 cake.

The skin on a mango always needs removing, but the flesh will purée easily enough in a blender or food processor. If your flesh is bordering on the over-ripe, you can easily mash it with a fork. Once it is pulped, the colour will go brown only too quickly, so a squirt of lime juice will help to keep the sun shining a bit longer.It breaks my heart that we cannot grow these sensual fruits here. No apple, raspberry or pear, no blackcurrant warm from the sun or blackberry bubbling from the oven can come close to the erotic pleasure of a sun-ripened mango.MANGO FROZEN YOGURTA bright tasting, unsweetened sorbet.350ml thick Greek-style yogurta banana750g thoroughly ripe mango fleshTip the yogurt into the jug of a blender or food processor. Peel the banana, break it into chunks and add it to the yogurt. Add the super-ripe mango flesh. Whizz briefly - just enough to give it a smooth, thick, creamy consistency.Pour the mixture into the drum of your ice cream machine and churn as per the manufacturer's instructions. No machine? Then freeze for a good 4 hours, stirring the mixture from time to time.

Blueberry Sorbet

Ingredients:1/2 cup sugar1/2 cup water2 pints blueberries (4 cups)1 tablespoon crème de cassis1 tablespoon lemon juice1 tablespoon lime juice1 tablespoon finely chopped crystallized ginger1/8 teaspoon salt

Method:Combine the sugar and water in a saucepan and bring to a boil. Stirring occasionally, simmer over medium heat until the sugar iscompletely dissolved. Cool completely, then refrigerate for at least two hours (this mixture, known as simple syrup, will keepindefinitely).

Place the blueberries in a saucepan with 1/4 cup of the simple syrup. Over medium heat, bring the blueberries to a boil, then bring the heat to low and simmer for 10-15 minutes, until the berries have all popped and released their juices. Remove from heat and cool completely.

Puree the berry mixture in a blender or food processor until smooth. Stain through a fine mesh sieve. You should have about 2 1/2 to 3 cups of puree.

Add the crème de cassis, lemon juice, lime juice salt and all but 1 tablespoon of the remaining syrup. Mix and taste for seasoning toensure the balance of the sweet and tart is to your liking. Add the remaining simple syrup or more lemon juice if needed, keeping in mind that the ginger will add extra sweetness. When the mixture is seasoned to your taste, stir in the chopped crystallized ginger.

Freeze in an ice cream maker according to manufacturer's directions. Makes about 1 quart.

* * *

An alternative is to use a low-methoxl pectin that gels in the presence of calcium, not sugar. The calcium is supplied in the form of an additive, such as monocalcium phosphate, which comes packaged with the pectin. Using low-methoxl pectin, you need just ¾ cup to 2 cups of sugar for 2 quarts of strawberries. Honey can be substituted for some of the sugar if you are using this type of pectin. If you can’t find it at the supermarket, try a natural foods store or a mail-order source.

* * *

[Roger Yepsen, Berries]Strawberry Fruit SoupPut in bowl:

1 pint halved strawberriesAdd:

½ c Riesling wine1 T Grand Marnier or Cointreauzest 1 lemon1/3 c sugar

Let sit 30 min.; purée. Chill, then garnish with some more halved straws.

* * *

Strawberry - Rhubarb TapiocaSoak ¼ c ‘minute’ tapioca for 30 minutes in cool water. Combine with:

1 quart chopped rhubarb¾ c sugar

Cook over med. flame and bring to boil. Simmer until mixture is transparent. Gently stir in 1 quart fresh strawberries; allow to cool. Chill. Serve with whipped cream or kreem, if desired, and ‘a whole berry.’

* * *

Old-Time Strawberry ShortcakePut in bowl:

2 pints strawberries, thinly sliced / ¼ c sugarFreeze:

5 T butter, cut into piecesWhisk:

1½ c flour½ c ‘durham’ flour½ t salt¼ c sugar1 t lemon zest1¼ t baking p.

Cut in butter. Stir in:2/3 c buttermilk

Knead dough; form into two balls. Rest dough for a few min., then roll it out to ½-inch-thick. Cut into 3-inch rounds. Brush top surfaces of rounds with buttermilk. Sprinkle with sugar. Bake 15-20 minutes, until slightly golden.Put in bowl:

1 c whipping cream½ c sugar½ t vanilla

Whip to form peaks. Assemble breads sugared face up. Spoon (slightly mashed) berry mixture onto the bottom rounds; add the tops & spoon on more berries; crown with the whipped cream.

* * *

COOKIE SHINESq1

Won't you come into our kitchen and join us in our “Cooky Shines?” That used to mean tea parties, but it's what we call our sessions of cooky baking. We have lots of fun trying out all the delicious cookies

that come to us from many lands. I'd like to show you the cookies most popular with Staff members and friends who have shared their favorite recipes with us. You'll see many varieties in the color picture on the next page.

CAKES

We now proclaim you a member of the Society of Cake Artists! And do hereby vest in you all the skills, knowledge, and secrets of the "gentle art" of cake making. Your part is only to heed the directions herein.

For centuries, cake-making changed very little. The 16th century Spice Cake, the 18th century Nun's Cake, even the rich Pound Cake of our colonial days required long hours of labor. Old "receipts" read..."take half a peck of fine wheat-flower...three pounds of refined sugar...dry them by the fire...take four pounds of butter, beat it with a cool hand, then beat thirty-five eggs," etc. Later recipes called for smaller amounts but the method of mixing was essentially the same.

'Sugar' CookiesCream:

1 'stick' 'butter'1 c 'sugar'

Add:1 egg

Add alternately:½ c sour cream, buttermilk, etc. with ½ t soda mixed-in[vanilla?]*'Flour to stiffen enough to drop or roll' ('about' 2½ c)nutmeg1/8 t salt

'Drop by teaspoon on greased tins. Sprinkle with sugar.'Mrs. Daniel Raybuck

Oaties

1 c phlour (w.w.f., w.w.p.f., rice polish, oat flour, etc.)3 c oats1 t soda 1/2 t baking powder (opt.)1/4 t nutmeg or macea bit of cinn. (opt.)1 c applesauce1 c 'brown sugar'1 t vanilla10 + T oilraisins - dates

Peanut Cooky

1 1/2 c crunchy peanut butter (or non-crunchy)1/2 c honey4 T sugar -- water1/8 t salt1/2 t vanilla1 c w.w.p.f.4 T wheat germ Dry -- wet: 20-30 min.(or 1¼+c phlour)

Nutties1½ c w.w. / white flour¾ c almonds, finely-groundAdd:

4 T ice waterAdd:

dates, etc.~~~Cream:

1 egg1/3 c br. sugar + additional fake sugar1/3 - 1/2 c butter / oilalmond essence + vanilla

Add to the above -- bake in slow oven until cookies are dryish. ‘Decorate’ with almonds before baking.

Wheatless Gingersnaps

Combine:¾ c coconut oil1/3 c applesass1 t salt

3 T molasses2 T (sic) vanilla1¼ c evaporated cane juice

Whisk:2 c “Bob’s Red Mill Gluten-free All-purpose Flour”¼ c flax flour2 t cinn.1 T (sic) ground ginger1 t baking soda1½ t xanthan gum

Carefully add dry to wet; stir until a grainy dough is formed. Drop onto two baking sheets using a melon-baller. Place 1-inch apart; gently press with the heel of one’s hand. Bake 15 + min.

Oaties II

2 c phlour (half of it oat)1 t bak. p.cinn., mace, allspice, etc.raisins & dates½ c 'butter'¾ c applesauce1 egg1 c 'sugar'

Cut hard butter into phlour. Do the rest.

No Bakies

1/3 c brown sugar1/3 c honey or rice syrup1 t vanilla3/4 c nut butter1 c coconut3 c 'ready to eat' cerealpeanuts + some raisins or dates if desiredAdd some melted butter if desired

Boil syrup & sugar; add vanilla + nut butter. Do the rest.

Oaten Bars

1:1 3/4 c phlour2 c quick oats1 t baking powder-- soda

mace--nutmeg--cinn.

2:1 c 'sugar'-- applesauce1/2 c oil or 'butter'2 eggs1 t vanilla

3:raisins, dates, & nutsTop with a glaze, or 'icing'

Gingersnaps

1 c oat bran4 T rice bran½ c w.w.p.f.1 t baking p.¾ t ginger-- cinnamon.½ t cloves

^4 T oil4 T syrup / molasses1 egg½ c brown sugar

12-15 min. @ 375°.

Date Bread

1 c 'w.w.f.'½ c wheat germ1 t baking p.2 t cinnamon¼ t allspice1 c chopped dates½ c walnuts

^3 eggs1/3 c honey1 t vanilla

Bake in a slow oven for a not excessively long time.

Uppity Euell

1:1 c applesauce1-oz. or more bakers chocolate1 egg1/2 c br. sugarsome fake sugar1 t vanilla

2:1/2 c w.w.f.6 T white flour-- rice polish2 t soda1/8 t salt6 T cocoa

3:1 c raspberries1/2 c ch. nuts

Bake 45 + min.

Original Euell

½ c w.w.f.-- cocoa4 T white flour2 t soda¼ t salt

^1 c applesauce½ c sugar1 t vanilla

^1/3 c ch. nuts½ c raspberries

8-inch pan: 25 + min.

Euell's Cobbler

1:4 c fresh berries

2:3 T cornstarch'1 1/2 c' 'brown sugar'

'a little salt'

3:'a biscuit recipe'

Sprinkle 2 over 1. Spread dough over berries. Bake 30 + min.

Traditionalist Brown Betty

1:1/3 c 'butter'2 c bread crumbs

2:3 c peeled & sliced apples

3:1/4 t cinn.-- nutmeg1/2 c sugarzest 1 lemon

4:1/2 c waterjuice 1 lemon

Arrange 1 & 2 in layers in baking dish, sprinkling each layer of apples with 3. Pour 5 over the above and top with some of the crumb mixture. Bake 30 min. covered, 45 min. topless.

Peanut Cooky

1 1/2 c crunchy peanut butter1/2 c honey4 T sugar -- water1/4 t salt1/2 t vanilla1 c w.w.p.f.4 T wheat germ Dry -- wet: 20-30 min.

Roughage Brownies

8-oz. figs

'1/2' c watersome nut butter--not peanut1 t vanilla1 c rolled oats2 1/2 c bran cereal, crush'd1/4 c ch. walnuts

Boil figs & water until figs are soft; purée. Stir in nut butter and vanilla. Stir in rest. Sandwich between coconut and chill.

Blue Muffins

1:3 T 'butter'4 T honey2 T 'buttermilk'1/2 t lemon juice

2:3/4 c 'buttermilk'1 1/2 c blueberries

3:2 c w.w.f.1 T baking powder

Cream 1. Add 2. Stir in 3. Bake @ 400°.

Clintonia Hush Puppies

2 1/2 c oat bran1 T (?) baking powder4 T honey-- buttermilk or yogurt1 egg white4 T raisins Bake @ 375°.

Teffsters

1/2 c peanuts-- barley flour1 1/4 c teff flour1/4 t salt

-- soda4 T oil1/2 c br. rice syrup1 egg1/2 t vanilla

Wet -- dry: dough should be stiff. Drop by teaspoon, flattening a bit. 12-15 min. @ 350°.

Soft Oat Cookies

1:1 egg1/2 c oil-- honey

2:1 c oat flour1/2 t soda-- salt-- cinn.

3:1 1/2 c rolled oats1/2 c ch. nuts

1: beat. Stir in 2. Stir in 3. Drop by teaspoon.

McChewies

1/3 c brown sugar6 T oil1/2 t vanilla1/8 t salt1/2 c applesauce2 c quick oats4 T pecans-- dates

More Oat Bars

1:1/2 c oil

-- brown sugar-- buttermilk4 T sugar2 t vanilla

2:1 c flour -- oat bran -- rolled oats1 t baking powder -- soda -- cinn.1/2 t salt

3:1/2 c raisins4 T pecans

1: beat @ med. speed 1 min.; add 2 & blend well. Add 3. To the 11x15 pan. Bake 25 + min.Variation: apple filling?

Amish Old Lady Oaten Bars

3 c kwik oats1 c w.w.f.½ c flour1½ t soda¼ t salt some cinnamon, mace, and the like

^1 c apple sauce1 egg1 c brown sugar1 t vanilla½ c oil/'butter'

^nuts, dates, & raisins

Chippers

1:1 c barley or oat flour -- kwik oats½ c w.w.f.2 T rice polish1 t cinn.

1/2 t cardamom -- salt1/4 t ginger

2:1/2 c buttermilk or more1 t vanilla1 egg4T oil½ c 'sugar'¾-1 c prune purée

3:1 c + choc. chips 1 c + walnuts

Upscale Oatie

1:1/3 c apple butter1 c brown sugar1/3 c syrup1 egg white4 T milk1 t vanilla

2:2 c w.w.p.f.1 c oat flour-- rolled oats1 t soda1 t baking powder

3:1 c raisins, plump'd

1--1: 3. Flatten cookies with glass. 10-12 min. @ 350°.

Rice Tollhouses

1:¾ c brown rice flour2 T tapioca flour2 t baking powder

2:1/3 c 'sugar'

-- oil and/or butter1 t vanilla

3:1 egg

4:½ c chocolate chipssome nuts

3 -- 2: 1,4. 10-12 min. @ 350°.

Gingersnaps

1 c oat bran¼ c rice polish½ c w.w.p.f.1 t baking powder¾ t ginger¾ t cinn.½ t cloves

1 egg¼ c oil and/or butter2 T syrup2 T molasses½ c brown sugar

12 + min. @ 375°.

Colon's Orange Cookies

2½ c phlour1 t baking p.-- sodapinch salt

6 T + orange juice concentrate½ c oil/butter½ c 'brown sugar'2 T + syrup1 eggzest 1 orange + enough 'milk' or orange juice to make about 1¾ c.

Tollies

2 c phlour (oat, p.f., oat bran, rice polish, etc.)1 ½ t baking powderpinch salt

2 eggs½ c oil / marg.¾ c 'sugar'1 t vanilla

chocolate chips / nuts

Orange Poppy Seed Cake Bread

3 c phlour (white, p.f., oat bran, rice polish, etc.)1½ t soda1 T poppy seedpinch salt

¾ c 'sugar'1 egg1 'thing' of orange juice concentrateorange zest½ c oil / marg.2 T honey or syrup1 t vanilla1 c yogurt

Church Lady Brownies

1:2 squares baking chocolate

2:1 c 'sugar'1/4 c butter

3:2 yolks

4:1/4 c milk1 t vanilla1/8 t salt

5:2/3 c phlour

6:

1 c nuts

7:2 egg whites, beaten

2--1: 3. Beat well. Add 4 & half of 5; add 6, 7, & rest of phlour. 8-in. pan. Bake 20 min. @ 350°.

Almond-Date Cookie Bars

1/2 c raw almonds, finely ground-- chopped dates-- brown rice flour2 T brown sugar1 t almond or vanilla extract1 egg

Mix by hand, adding egg last. Press into 8-in. pan. Score; bake 30 min. @ 350°.

1966 Dillard Cookie

1: > 1/2 c 'extra light' o.o. > 1/2 c maple syrup > 1 t vanilla > 1 egg2: > 1/2 c flour > 1/2 c w.w.f. > 2 c oats > 1/8 t salt > 1/2 t soda3: > 1 t orange zest > 1/2 c nuts > 1/2 c chocolate chips

1 - 2: fold in 3. Chill dough. Bake @ 375°.

'Astounding' Quick Bread

1: > 1 c apple juice > 1/2 c apricot preserves > 1/2 c whole amaranth2: > 2 eggs > 1/3 c oil > 1/2 c mash'd bananas > 2 T honey

3: > 2 c w.w.f. > 1 t bak. p. > 1 t cinn. > 1/4 t salt

4: > 1/4 c ch. nuts

1: boil apple juice; stir in rest and let sit 20 min. 2: beat @ med. speed. 1--2: 3,4. Into the 5x9 pan: 55-65 min. @ 350°.Toothpick test.

Orangesicle Muffs

6-oz. tofu4 T maple syrup-- orange juice concentrate1 T oil1 c + w.w.p.f.1 t bak. p.½ t soda4 T ch. pecanssome orange zest

Wet-dry: fold in nuts. 25 + min. @ 350°.

Date-Fig Bars

1:½ c figs-- dates-- raisins or 'currants'juice + zest of 1 orange1/3 c boiling water2:4 T gr. almonds2 c rolled oats2/3 c w.w.p.f.¼ t salt-- mace3:6 T hard butter1/3 c ice water4:2 T maple syrup

1: cook 5 min. 2: process; cut in 3. Spread filling in the middle in the customary fashion, then drizzle on the syrup. Bake in moderate oven.

Orangies

1½ c phlour (oat, white, rice polish, barley, oat bran, w.w.p.f., w.w.f., vital wheat gluten, etc.)2 T poppy seed¼ t saltbaking powder + soda1 or 2 eggs1 'thing' of orange juice concentrate½ c oil/butter/marg.-- 'brown sugar'

1 t vanillazest 1 orangemore liquid if nec.powdered milk(e) if desirednuts, raisins, dates

Chill dough.

Peanut Bars

1:1 c peanut butter½ c 'butter'2:¾ c syrup and/or honey3:2 eggs4:½ c ch. peanuts1 c w.w.f.6 T powdered milk¼ t salt5:4 T or more c milk

2--1: 3. Alternately stir in 4 & 5. Spread in baking dish. Bake 25 min. @ 350°.

No-Bake Bars

4 T butter, melted½ c syrup-- cocoa1 c sifted confec. 'sugar'1 c ch. peanuts2/3 c coconut4½ c puffed wheat or some other grain

Dry into wet: pack into 9x13 pan. Chill; score.

Vanilla Cooky

½ c marg.-- brown sugar1 egg1 t vanilla

*1 2/3 c barley flour1 t soda½ t salt

Dry-wet: chill dough. Form small cookies. 7 min. @ 375°.Variation: add ½ c coconut or a bit of lemon or orange z.

Peanut Cooky

Mix.4 T milk powder½ c honey½ c peanut butter1 t vanilla

Add; mix to a stiff dough:2 c coconut

10 min. @ 300°.

Cashew Cookies

Sift:2 c sifted phlour1 t baking powder¾ c soda¼ t salt

Process:1 egg½ c soft butter1 c brown sugar1 t vanilla½ c sour cream

Add 1½ c salted cashews & pulse briefly. Add to dry ingredients; drop by teaspoon: 10 min. @ 375°. Top with a white icing.

Tollhouse I

¼ c butter6 T brown sugar1 t vanilla¼ t salt½ c w.w.f.¾ c oats1 egg6-oz. choc. chips

walnuts

Date Bread

1¼ c buttermilk1 egg½ c brown sugar2 c w.w.f.1 t soda1 c ch. dates1 c walnuts2 t orange zest

Wet into dry; fold in fruit, nuts & zest. 9x5 pan: bake 40 + min.

Fruit Bars

1½ c w.w.p.f.-- quick oats¼ c sugar¼ t salt½ t soda½ c maple syrup¼ c oil1 egg

Wet--dry: place a filling of 'thick fruit sauce' where fillings are suppos'd to go. Bake 25 + min. @ 350°.

Whole-Grain Tollhouses

¾ c brown sugar½ c oil and/or butter1 egg½ t vanilla½ T molasses1¼ c w.w.f.¾ t soda½ t salt6-oz. chocolate chips½ c raisins

Dry--wet: fold in chips and raisins. 10 + min. @ 375°.

Kashew Kooky

Grind:2 c raw cashews1 c rolled oats

Mix with:1/3 c maple syrup¼ c oil½ c water1 t vanilla1 t cinn.

Form into balls; press with thumb & fill hole with fruit preserves. Bake @ 375°.

Another Kashew Kooky

1:½ c 'raw' sugar2 T oil1 egg½ c cashews, ground2:½ c coconut1 c quick oats¼ c w.w.p.f.1 T 'soy' flour¼ t salt3:¼ c milk

2--1: 3. 25 min. @ 350°.

October Muffins

1¼ c w.w.f.¼ c rice polish½ t cinn.-- soda-- salt2 t bak. p.¼ t nutmeg½ c 'sugar'-- applesauce1 (?) egg1¼ c pumpkin4 T oil/butter1/3 c ch. walnuts-- raisins

Uppity Sugar Cookies

Whisk:2 c + 2 T phlour (w.w.p.f., barley, millet, amaranth, soy, oat,

rice, rice polish, etc.)baking soda

Add:1 c 'sugar'½ c marg.1 egg½ c 'clabbered soymilk'½ t vanilla

Add some raisins.

Date-Nut Squares

1/3 w.w.f.1 t baking powder1/8 t salt1 c ch. dates1 c ch. pecans1 c 'brown sugar'2 eggs

'Spread in pan and bake in slow oven.'

Old Bess

½ c 'cashew' butter¼ c butter1/3 c brown sugar1 egg1 T honeyorange zeste

¼ c wheat germ-- rice polish2 T 'soy' flourenough w.w.f. to make 1 c1 t baking p.

Place a whole nut atop each cooky. Bake @ 325°. Top, if desired, with orange icing.

Artemis' Omega Carrot Cake

Beat:

¾ c good oil2 eggs1 c 'sugar'

Add; beat 1 minute:1 1/3 c w.w.p.f.½ t salt1 t soda1 T cinn.

Stir in:1½ c grated carrots½ c flax-- raisins1 t orange zest

To the 8x10 baking pan: 40 + min. @ 350°; 'touch test.'

Rice Bran Blueberry Muffs

Whisk:1½ c w.w.f.½ c rice bran1 T bak. p.1 t cinn.½ t salt

Add:1 c milk¼ c oil½ c honey

Stir to moisten. Fold in:2 egg whites, beaten1 c blueberries

12 muffins: 15-20 min. @ 400°.

Carrot Cake

Beat:10 T oil½ t vanilla1 c 'sugar'1 egg

Beat in:½ c flour-- w.w.f.1½ t bak. p.½ t soda1 t cinn.1/8 t nutmeg-- allspice¼ t salt

Blend in:2 c grated carrot4-oz. crush'd pineapple + juice1 c walnuts½ c raisins

Put in 9-in. pan. Bake 55 min. @ 350°.

Helmut's Fave Cookie

1 c 'sugar'1 T 'syrup'2 squares bakers chocolate, melted½ c oil/butter/marg.2 eggs½ c buttermilk1 t vanilla

*1¾ c phlour2 T or more cocoa1 t bak. p.½ t sodabit of salt

*nuts, chocolate chips, dates

No-Bakaroons

Stir well:¼ c butter, melted½ c 'corn syrup'-- cocoa1 c sifted 'confec. sugar'

Stir in:1 c chopped peanuts2/3 c coconut4½ c puffed wheat

Pack into 9x13 pan; chill & score.

Orange 'Bread' or 'Cake'

Blend in blender:zest + juice 1 orange1 'thing' of orange juice concentrate

Combine with:1 egg

6 T oil / butter1 c 'sugar'2 T syrup2 t vanilla1 c 'yogurt'

Add to:2'¾' c phlour (rice polish, w.w.f., white flour, oat bran, rice flour, etc.)2 t soda1 t bak. p.pinch salt

Bake about an hour. If used as a 'cake,' add a chocolate or some other frosting.

Pumpkin Cake Bread

3½ c phlour1 t cinn.½ t nutmeg¼ t salt2 t soda2 t baking p.

*1 egg1¾ c pumpkin 'pie filling'¾ c 'sugar'½ c oil/butter1 c 'whey' or something of a similar nature

*nuts, dates, raisins. 'Decorate' with some nuts on top. Put in 9x13 pan: bake 45 + min. @ 350°. Add a glaze if desired.

Ginger Cookies

¾ c syrup¼ c molasses½ c oil

*1 egg

*2½ c w.w.p.f.6 T rice polish1 t ginger1 t soda1 t baking p.

*orange zest

dates & raisins

Chill. Form into balls; flatten a bit.

Healthy Teuton Chocolate Bread

1½ c w.w.f.¾ c oat flour¼ c cocoa2/3 c Sucanat1 T baking p.

*1½ c buttermilk2 egg whites1½ t vanilla1 t 'coconut extract'

Wet--dry: to the Bundt pan. Bake @ 350°.

Nut Balls

Grind together ½ cup 'confec. sugar,' sifted + 2/3 c coarsely-chopped nuts. Place in bowl and work in 1 egg white and a dash of vanilla. 'Make little balls' and roll in more confec. sugar. 15 min. @ 325°.

McMacaroons

Combine 8-oz. can almond paste, 3 T sugar, 2 egg whites, and a dash of vanilla. 'Pipe' onto baking sheet; bake at 300°.

Hans' Chocolate Cookies

1 c w.w.f.1½ c rolled oats¼ c sugar2 T cocoa1¼ t soda

½ c + 2 T chocolate syrup1 egg2 T water1 t vanilla

¼ c raisins-- chocolate chips

-- walnuts

Drop by teaspoon. Flatten slightly. 20 + min. @ 275°.

Mrs. Meals' Pie Crust Advice

'Transfer the [rolled-out] dough to the pie plate. Lightly push in the crust to meet the contours of the plate. Trim the overhang to extend ½-inch beyond the rim of the plate. Fold the overhang under and tuck it in so that it is flush with the plate. Make a decorative edge by pressing dough between the forefinger of one hand and the thumb and forefinger of the other. Repeat this...continuously around the edge of the entire pan.'

Soft Oatmeal Cookies

Beat:1 egg½ c oil-- honey

Add & mix well:1 c oat flour½ t soda-- salt-- cinn.

Stir in:1½ c rolled oats½ c chopped nuts

15-20 min. @ 325°.

Oaties Plus

2 c rolled oats1 c quick oats1½ t soda¼ t salt1 c w.w.f.¼ c oat bran-- flax or wheat germ1½ t cinn.-- nutmeg-- mace

1 egg1 c applesauce6 T or more oil / butter

orange zest (optional)dates & raisingnuts

Rice Kooky

½ c oil4 T honey½ t vanilla1 egg1 c rice flour1 c chopped nuts

Chill 'overnight.' Roll into balls; flatten slightly with glass.

Chocolate Cooky

Melt 8-oz. chocolate. Add:¾ c 'brown sugar'¼ c butter2 eggs1 t vanilla

Stir in:½ c flour¼ t baking p.

Stir in:8-oz. chocolate chips or chunks2 c chopped nuts

Bake 12-13 min. @ 350°.

Orange Walnut Cake

1 c ground walnuts3 T flour1 t baking p.1/8 t saltzest 1 orange

Beat:4 egg yolks

Beat in:6 T sugar

Fold in walnut mixture + juice of ½ orange. Beat to soft peaks:4 egg whites

Beat in ½ c sugar until a stiff meringue is arrived at. Fold into the above mixture & put in 8-inch cake pan. Bake 40 min.; apply a

chocolate frosting.

Chocolate Thumbprints

Cream:½ c marg.2/3 c 'sugar'1 egg yolk2 T milk1 t vanilla

Add:1 c w.w.p.f.1/3 c cocoa¼ t salt

Chill 'overnight.' Form into balls; roll in sugar and arrange on baking sheet. Make an indent and bake 12 min. Fill with berry preserves.

'Cereal Flake Kisses'

Beat stiff:3 whites½ t salt

Beat in gradually:1½ c 'sugar'

Beat in:½ t vanilla or almond extract

Fold in:1½ c coconut3 c cereal flakes

Drop by teaspoon. 20 min. @ 325°.

Rice Bran Muffins

Whisk:1½ w.w.f.½ c rice bran1 T baking p.1 t cinn.½ t salt

Add:½ c applesauce-- milk-- honey¼ c oil

Add:2 egg whites

Add:1 c blueberries

12 'tins.' 20 min. @ 400°.

Colon-scrubbing Peanut Butter Cookies

Mix:½ c marg., melted½ c sugar½ c brown sugar¼ c prune purée

Add:½ c peanut butter½ t vanilla

Add:¾ c white flour6 T flax1½ c oat bran¾ t bak. p.¼ t soda

Drop by teaspoon; criss-cross with tines: 12-15 min.

Chocolate Cooky

1 c w.w.f.1¼ c kwik oats'¼' c 'sugar'2 T cocoa1 t soda

^1 'thing' chocolate syrup1 egg'1' T 'water'1 t vanilla

^¼ c raisins¼ c chocolate chips¼ c walnuts Bake @ 275°.

Rice Flour Cooky

1 1/3 c rice flour¼ t salt2 t baking p.

*½ c marg.1 c 'sugar'

*½ t vanilla2 eggs4 T milk wet > dry. Chill overnight. Bake @ 375°.

Gingerbread

Sift:2½ c barley flour2 t soda1 t cinnamon1 t ginger½ t salt

Combine:½ cup oil/'butter'-- sugarequiv. 1 egg

Add flour to oil-sugar mixture alternately with:½ c light molasses-- sugar1 c hot water

Into the 9x9 pan: bake 1 hour.

Regularity Cake

Boil:2 c chopped prunes1 c prune juice4 T apple butter4 T brown sugar1 t cinnamon¼ t cloves

Simmer 5 min. & let cool. Add to:2 c w.w.p.f. or kamut flour1 t soda

Bake 25 + min. Knife test.

Roman Empire Gingerbread

Sift:2½ c barley flour2 t soda1 t cinnamon1 t ginger½ t salt

Cream:½ c 'butter'

½ c 'sugar'1 egg

Mix:½ c light molasses½ c sugar1 c hot water

Alternately add the flour mixture and the molasses mixture to the butter mixture. 9 x 9-inch pan: bake 1 hour.

Yes: Blueberry Muffins

1¼ c w.w.f.¾ c 'bran'1/3 c sugar2 t baking p.1 t soda

^2 eggs1 t vanilla1 c buttermilk½ t lemon extract

^¾ c blueberries Make.

No-Bake Cookie Bars

¼ c 'butter,' melted½ c syrup½ c cocoa1 c sifted confec. sugar

^1 c chopped peanuts2/3 c coconut4½ c puffed wheat or some other grain

Pack into 9 x 13 pan. Chill; score.

...given to me by a lady from nearby Needham

Melt:¾ c unsalted 'butter'¼ c molasses

Add:1 c sugar

Cool; add:1 egg, beaten

Add:±2 c flour1 t salt2 t soda1 t cinnamon1 t ginger¾ t cloves

Bake. Dust with confec. sugar after removing from oven.

DROP COOKIES [Mom Simpson]

1 cup shortening2 cups brown sugar2 eggs1 teaspoon salt1 teaspoon1 teaspoon soda1 teaspoon vanilla[3/4] - 1 cup water [milk]3 1/2 cups flour2 teaspoons baking powderRaisins

Combine shortening, salt, vanilla and add sugar and cream well. Add eggs and beat. Add water and sifted ingredients alternately. Drop by spoonfuls on greased cookie sheet. Put raisins in center and bake at 400° F. about 10 minutes.Mrs. A. H. Bachman

Gingerbread Squares

Beat until foamy:3 eggs

Add:½ cup molasses

Add:1 c buttermilk1 T orange juice

Sift; add to the above:2 c phlour½ c sugar½ t salt-- coriander1 t soda2 t ginger

Stir in:½ c melted butter

Into the 9-inch pan: bake 45 min. Toothpick test. ‘Serve warm with

whipped topping.’

Date-Fig Bars

Cook 5 minutes:½ c ch. figs-- dates-- raisins or 'currants'juice + zest of 1 orange1/3 c boiling water

Process:¼ c almonds, ground2 c rolled oats2/3 c w.w.p.f.¼ t salt-- mace

Cut in:6 T butter1/3 c ice water

Sandwich the filling in the middle. Drizzle 4 T maple syrup over top.

Chocolate Cooky

1 c w.w.f.1¼ quick oats4 T sugar2 T cocoa1 t soda10 T chocolate syrup1 egg1 T water1 t vanilla4 T raisins4 T choc. chips4 T walnuts Bake @ 275°

Helmut's Chocolate Wheat-Free Cooky

1 c 'sugar'1 T syrup2 squares bakers chocolate½ c oil / butter2 eggs1 t vanilla

^1½ c phlour (oat, barley, brown rice, etc.)2 T + cocoa

1 t baking p.½ t salt

^nuts, choc. chips, dates

Alternative Old Lady Sugar Cookies

2 c + 2 T phlour (w.w.p.f., oat, barley, amaranth, millet, rice, etc.)1 t soda

^1 c 'sugar'½ c marg.1 egg½ c 'buttermilk'½ t vanilla

^raisins

Granny D's Chocolate Cooky

½ c marg.1 c brown sugar1 egg½ c buttermilk1½ c flour, sifted¼ t soda-- baking p.2 squares baking chocolate, melted1 c walnuts

15 min. @ 425°. Top with a 'chocolate dainty frosting.'

Mrs. Zook's Oatmeal-Raisin Cookies

Cream:1 stick butter½ c brown sugar-- sugar

Add; beat well:1 egg½ t vanilla

Add:¾ c flour½ t soda-- cinnamon¼ t salt

Mix well. Add:

1½ c rolled oats½ c + raisins

Drop by rounded tablespoons. ±12 min. @ 350°.

Give the cookies a try and let me know if you like them as much as I did.Nikki's Healthy Cookie RecipeYou can use unsweetened carob, or grain sweetened chocolate chips, or do what I did and chop up 2/3 of a bar of Scharffen berger 70%. I sort-of shaved half the bar with a knife and then cut the rest into bigger chip-sized chunks. You can make your own almond meal by pulsing almonds in a food processor until it is the texture of sand - don't go too far or you'll end up with almond butter. And lastly, the coconut oil works beautifully here, just be sure to warm it a bit - enough that it is no longer solid, which makes it easier to incorporate into the bananas. If you have gluten allergies, seek out GF oats. 3 large, ripe bananas, well mashed (about 1 1/2 cups) 1 teaspoon vanilla extract 1/4 cup coconut oil, barely warm - so it isn't solid (or alternately, olive oil) 2 cups rolled oats 2/3 cup almond meal 1/3 cup coconut, finely shredded & unsweetened 1/2 teaspoon cinnamon 1/2 teaspoon fine grain sea salt 1 teaspoon baking powder 6 - 7 ounces chocolate chips or dark chocolate bar choppedPreheat oven to 350 degrees, racks in the top third.In a large bowl combine the bananas, vanilla extract, and coconut oil. Set aside. In another bowl whisk together the oats, almond meal, shredded coconut, cinnamon, salt, and baking powder. Add the dry ingredients to the wet ingredients and stir until combined. Fold in the chocolate chunks/chips.The dough is a bit looser than a standard cookie dough, don't worry about it. Drop dollops of the dough, each about 2 teaspoons in size, an inch apart, onto a parchment (or Silpat) lined baking sheet. Bake for 12 - 14 minutes. I baked these as long as possible without burning the bottoms and they were perfect - just shy of 15 minutes seems to be about right in my oven.Makes about 3 dozen bite-sized cookies.

The New York TimesJuly 9, 2008RecipeChocolate Chip CookiesAdapted from Jacques TorresTime: 45 minutes (for 1 6-cookie batch), plus at least 24 hours’ chilling

2 cups minus 2 tablespoons(8 1/2 ounces) cake flour1 2/3 cups (8 1/2 ounces) bread flour1 1/4 teaspoons baking soda1 1/2 teaspoons baking powder1 1/2 teaspoons coarse salt2 1/2 sticks (1 1/4 cups) unsalted butter1 1/4 cups (10 ounces) light brown sugar1 cup plus 2 tablespoons (8 ounces) granulated sugar2 large eggs2 teaspoons natural vanilla extract1 1/4 pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content (see note)Sea salt.

1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.4. Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.Yield: 1 1/2 dozen 5-inch cookies.

* * *

December 14, 2008Upscale Oatie3 dozen (serving size: 1 cookie)Ingredients * 1 1/4 cups all-purpose flour (about 5 1/2 ounces) * 1 cup regular oats * 3/4 teaspoon baking powder * 1/2 teaspoon baking soda * 1/2 teaspoon salt * 3/4 cup granulated sugar

* 1/2 cup packed brown sugar * 1/3 cup butter, softened * 1 1/2 teaspoons vanilla extract * 1 large egg * 1/4 cup chopped pecans, toasted * 1/4 cup semisweet chocolate minichipsPreparationPreheat oven to 350°.Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt), stirring with a whisk; set aside.Place sugars and butter in a large bowl; beat with a mixer at medium speed until well blended. Add vanilla and egg; beat until blended. Gradually add flour mixture, beating at low speed just until combined. Stir in pecans and minichips. Drop dough by tablespoonfuls 2 inches apart onto baking sheets lined with parchment paper. Bake at 350° for 12 minutes or until edges of cookies are lightly browned. Cool on pans 2 minutes. Remove cookies from pans; cool on wire racks.

* * *

Date SquaresYield: 12 to 15An easy version of an old favorite.

* Filling: * 8 ounces dates, finely chopped * 1 cup water * 1/2 cup white sugar * 1 tablespoon all-purpose white flour * Crust: * 1-1/4 cups quick-cooking oats * 1-1/2 cups all-purpose white flour * 1 cup brown sugar * 1 teaspoon baking soda * 3/4 cup (1-1/2 sticks) butter or margarine, at room temperature

In a small saucepan, combine all the filling ingredients. Cook over low heat for 5 to 7 minutes, until thickened. Set aside for 10 to 15 minutes to allow the dates to soften fully.Preheat the oven to 350 degrees F.To make the crust, mix together the oats, flour, brown sugar, and soda. With a fork, blend the butter into the oat mixture. Divide in half and press half into the bottom of an ungreased 9-inch by 13-inch baking pan. Spread the date filling on top. Sprinkle with the remaining oat mixture.Bake for 30 minutes. Cool completely before cutting into squares.

* * *

Raspberry Buttermilk CakeAdapted from Gourmet, June 2009You can just ignore the word “raspberry” up there and swap it up with any which berry you please, like blackberries or blueberries or bits of strawberries or all of the above. This is a good, basic go-to buttermilk cake (not unlike a lemon yogurt cake before it) — moist and ever-so-light — a great jumping off point for whatever you can dream up.By the way, I was having a “moment” when I made this and for once, remembered to weigh my ingredients as I measured them, for all of you people out there that know weighing is way easier than dirtying a zillion cups and spoons. Now let’s just hope my scale is accurate.Makes one thin 9-inch cake, which might serve eight people, if you can pry it from first two people’s grasp.

1 cup (130 grams) all-purpose flour1/2 teaspoon (2 grams) baking powder1/2 teaspoon (2 grams) baking soda1/4 teaspoon salt1/2 stick (56 grams) unsalted butter, softened2/3 cup (146 grams) plus 1 1/2 tablespoons (22 grams) sugar, divided1/2 teaspoon pure vanilla extract1/2 teaspoon finely grated lemon zest (optional)1 large (57 grams) egg1/2 cup well-shaken buttermilk1 cup fresh raspberries (about 5 oz)

Preheat oven to 400°F with rack in middle. Butter and flour a 9-inch round cake pan.Whisk together flour, baking powder, baking soda, and salt and set aside. In a larger bowl, beat butter and 2/3 cup (146 grams) sugar with an electric mixer at medium-high speed until pale and fluffy, about two minutes, then beat in vanilla and zest, if using. Add egg and beat well.At low speed, mix in flour mixture in three batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined. Spoon batter into cake pan, smoothing top. Scatter (see Note) raspberries evenly over top and sprinkle with remaining 1 1/2 Tbsp sugar.Bake until cake is golden and a wooden pick inserted into center comes out clean, 25 to 30 minutes (but check in on it sooner, please. Because my oven is new and far from correctly calibrated, I can’t weigh in on the accuracy of this baking time.) Cool in pan 10 minutes, then turn out onto a rack and cool to warm, 10 to 15 minutes more. Invert onto a plate.Note: Directions like “scatter” always scare me. Where’s the science? Here’s what my neuroses taught us: the ones that were downward were almost all swallowed by the batter. The "o" ones stayed empty, like cups. Both were delicious.

Make your own buttermilk: No need to buy buttermilk especially for this or any recipe. Add one teaspoon of vinegar or lemon juice to one cup of milk and let it sit until it clabbers, about 10 minutes. Voila, buttermilk!

* * *

Lemon Sugar Cookies and Bars RecipesYield: 4 dozen cookies

2-3/4 cups flour2 teaspoons baking powder1/4 teaspoon salt1 cup (2 sticks) butter, at room temperature2 cups sugar2 eggs2 teaspoons grated lemon rind3 tablespoons lemon juice1 cup quick oats

Sift together flour, baking powder, and salt. In a large bowl, cream butter and sugar; add eggs, beating well. Beat in lemon rind and juice. Gradually add flour mixture, then stir in oats. Chill dough thoroughly (at least 2 hours). Roll level tablespoonfuls of dough into balls and place onto greased cookie sheets, allowing room for cookies to spread. Using a flat-bottomed glass or custard cup that has been greased and dipped into sugar, flatten each ball to a 1/4-inch thickness (dip the glass into sugar each time). Bake at 375 degrees F until lightly browned around the edges, about 8 to 10 minutes. Cool on cookie sheet for 1 minute, then carefully move to a wire rack.

Fillings and Toppings q1

Whipped Cream Minus the Fat and Calories

This topping is delicious and can be used wherever whipped cream is suggested (great on fruit salads).

Core, but do not peel, two yellow Delicious apples. Cube and put in blender with just enough apple juice to start blender working. Add one teaspoon lemon juice.

When puréed, gradually add one cup ground raw cashew nuts, and continue to blend until smooth.

This won’t stand in peaks like whipped cream, but I’ve yet to find anyone who wasn’t enthusiastic about its rich flavor; nor has anyone ever guessed the ingredients.

This “whipped cream,” if you have any left over, will give your rice pudding a chance to come on stage again with a different character. It’s also great on your morning cereal, can be used with fruits the same as the lemon sauce, and can be combined with the lemon sauce for an elegant parfait.

If you want to freeze it for later use, put dabs the size of a silver dollar on a glass pie plate lined with wax or parchment paper.

Freeze, then transfer the dabs to a freezer container or bag.

A Glaze

1:3 T water

2:1 t butter

3:1 2/3 c Sucanatpinch salt1 t vanilla

1: boil. Stir in 2. Beat in 3. Drizzle right away over warm baked goods.

Another Glaze

2 T melted butter2 T honey1 t vanilla Drizzle over hot baked things.

A Peach Filling 4 Crisps

4 c sliced peaches3 T w.w.f.2 t lemon juice1/8 t nutmeg1/3 c apricot preserves

A Crisp Topping

1 c oats1/3 c flour1/4 c br. sugar4 t oil1 T orange juice1/2 c cinn.

Crumble Topping

1 c + w.w.p.f.

1/2 t cinn.4 T sugar1/2 c pecanspinch salt2 T oil-- water

Spread out on 9 x 13 pan & bake 15 min. Use as topping on puddings, crisps, etc.

Satin Frosting

1:1 c 'sugar'4 T 'cornstarch'1/4 t salt

2:1 c boiling water

3:2 squares baking chocolate3 T butter

Whisk 2 into 1: cook over low heat until thickened. Add 3; heat a bit. Chill over ice water, stirring not infrequently.

This Here Filling

1/4 lb. figs, halved1/2 c raisins-- walnuts1/4 c plum preserves1 T orange juice1 t orange zest2 T coconut

Process figs & raisins. Stir all together.

Versatile Filling or Topping

1 c ch. Brazil nuts1/2 c brown sugar1/2 t nutmeg2 t cinn.2 T butter Blend.

Whipped Topping

1 1/2 c firm tofu3 T cashew butter1 1/2 T honey2 1/2 t lemon juice Whip in blender, drizzling in lemon juice last.

Honey Glaze

2 T sugar4 T honey1 T butter Boil, stirring constantly. Brush on hot cakes.

Frosting

1/2 c sifted confec. sugar2 t milkcouple drops extract 'Mix until smooth'

Plum Crisp Filling

3 c plums, halved1 T oil4 T honey3 T lemon juice4 t arrowroot

Cashew Filling

1:1 c ch. cashews3 T butter

2:3 T milk

3:1 c sifted confec. sugar

4:1/2 t vanilla

1: slowly pan-toast. Add 2; gradually add 3,beating until smooth.

Add 4. Cool until thick enough to spread.

Icing 4 Bars & Cookies

1:3 T honey2 T soft butter3/4 t almond extract

2:1/2 c powdered milk

2--1: mix by hand. Add enough milk or half & half to make an entity that can be drizzled.

Peppermint Icing

1/2 c confec. sugar2 t water2 drops peppermint extract Heat & stir 20 sec.

Glaze 4 Kakes

4 T water2 T orange juice1 T honey1 t butter Bring to boil. Simmer 5 min. Pour over warm kake.

Kwick Prune Puree

1 1/2 c prunes + 6 T or more water: pulse.

Lemon Filling

1:3 T cornstarch1/2 c water

2:3/4 c 'honey'2 yolks1 T butter3 T lemon juice

3:

1 t lemon zest

2--1: cook and stir until boiling. Remove from heat and add 3; chill.

Raspberry Filling

2 T tapioca, dissolved in 2 T warm water4 c raspberries2/3 c 'sugar'1 t lemon juice

Gently stir. Either cook in saucepan or bake.

Lemon Glaze

1/2 c sifted confec. sugar1/2 T lemon zest1/8 t lemon extract2 t + hot water

Mix well. Drizzle over cakes.

Fig Filling

2 c chopped figs3/4 c water1/2 c 'sugar'1/4 t ginger1/2 t cinn.2 t lemon zest2 T lemon juicedash allspice

Cook in saucepan.

Raisin Sauce

3 T cornstarch2 c cider (apple)2 T butter1 c raisins

Whisk cider into starch. Add rest & cook over med. flame.

Walnut Filling

3 egg whites, lightly beaten1/8 t salt1 c 'sugar'1 1/2 c gr. walnuts1/2 t almond extract

Mix. Fill.

Orange Frosting

¼ c orange juice1½ T orange zest1 c 'sugar'

Mix. Spread on cakes, etc. while they are still hot.

A Brazil Nut Filling or Topping

1 c chopped Brazil nuts1/2 c brown sugar1/2 t nutmeg2 t cinn.2 t butter Blend.

Filling 4 Bars

1/3 c phlour1/2 t baking p.1/4 t salt1 c 'brown sugar'

2 eggs1 c cooked, chopped apricots1 1/2 c ch. walnuts1 t vanilla

2--1: spread and bake.

Filling or Topping

1 1/3 c coconut4 T water1/3 semi-sweet chocolate, melted

Mix well. If used as topping, apply after baking.

Almond Crumble

3/4 c almonds2 Brazil nuts2 T brown sugar2 T sesame seeds1 t cinn.1/8 t nutmeg

Process. Sprinkle over pudding or frozen things.

Topping or Frosting

4-oz. firm tofu1/2 c brown sugar1/4 c almond butter1/2 t peanut butter1/2 t vanilla

Process. Chill 1 + hr.

Cashew Filling

Process some cashews along with some honey and vanilla. Gradually add some milk.

More Fig Filling

1 1/2 c chopped figs1/4 c raisins1 T sugar1/2 c orange juice

Chill overnight; process. Or: heat & process.

Fig and Nut

1: > 1½ lb. figs, quartered

2: > 1 c 'sugar' > ½ c water > juice ½ lemon

3: > 1 lb. chopped nuts > ½ T anise seed

2: boil topless until syrupy. Add figs: cook until thickened.

Remove from heat & stir in 3; cool.

Banana-Ginger Sauce

Boil: > ½ c apple juice > 1 t fresh ginger > 1 t lemon zestAdd: > 2 large ripe bananas'Simmer gently 5 min.' Use as topping. Serve warm or at room temperature.

Ms.Edna's Boiled Frosting

1 egg white1 t 'Karo syrup'2½ T cold water¾ c 'sugar'¼ t cream o' tartar

Into the double boiler. Beat at slow speed for 6 min. or longer. Variation: add some orange zest + some juice.

Yet Another Filling/Topping

2 eggs1 c 'sugar'4 T 'flour'½ t baking p.¼ t salt1 t vanilla4 T nuts½ c coconut½ c quartered Maraschino cherries

If used as topping, bake 30 min. @ 350°.

Glaze 4 Kakes

Melt 1-oz. bakers chocolate; blend in ¼ c milk + 1 T butter. Gradually stir in ½ c confec. sugar and, lastly, ½ t vanilla. Add, if desired, some coconut.

'Wild' Crisp Filling

3 c blackberries1 c 'wild' apples, peeled and sliced1 c 'sugar'2 T cornstarch

zest 1 orange

Place fruit in baking dish; mix rest of ingred. and pour over fruit. Add a topping; bake in moderate oven.

Yet Another Frosting

4 T milk powder2 T maple syrup½ T vanillaa bit more than 2 t orange juice

Beat until creamy.

Chocolate Sauce

2-oz. bakers chocolate½ c brown sugar1 T cocoa2 t vanilla1 c water

Slowly bring to boil; continue to boil 2-3 min., stirring constantly. 'Serve hot.'

Peach Filling

2½ T tapioca¾ c 'sugar'¼ t salt4 c sliced peaches

Cook until thickened and clear.

Coconut-Custard Sauce

1¼ c warm milk1/3 c coconut3 egg yolks3 T sugardash salt

Process 3 min. Cook in double boiler to spoon-coat stage, stirring constantly; chill.

Chocolate Icing

Melt 2-oz. baking chocolate. Add 6 T boiling water, then beat-in sifted confec. sugar 'until entity is stiff.'

Cake Topping

Mix together:4 T almond butter2 T maple syrup1 T vanilla3 T cocoa

Whisk-in:1½ T milk

Apply to a not-hot cake.

'The Crust'

Mix well or process:1½ c cookie crumbs3 T 'sugar'6 T melted butter/marg.

Use on top, bottom, or both.

Weil's Easy Pie Crust

1/3 lb. (one 'package') non-trans-fat graham crackers2½ T maple syrup2 T tahini1½ t water

Process graham crackers; add rest and process. Press into pan. For cold pies, etc., bake 30 min. @ 350°; otherwise, no bakie.

Weil's Pye

Into the previous recipe, process-in 3 T cocoa + 1 T maple syrup. Bake pie shell, then fill with freshly-made raspberry filling; chill.

Kreemy Frosting

Cream and beat:3 T butter¼ c cocoa

1 1/3 c sifted confec. 'sugar'2½ T milk½ t vanilla

Vegan Pudding-Pie-Filling

2-3 ripe bananas1 t vanilla1 T lemon juice4 T oil¾ c syrup¼ t salt1 lb. tofu

Process.

Chocolate Syrup

½ c cocoa1½ c 'sugar'1 c cold waterdash salt

Heat & stir; boil 3 min. Add 2 t vanilla.

Tofu Topping

12-oz. firm silken tofu¼ c maple syrup1½ T hazelnut or walnut oil2 t vanilla extractpinch nutmeg

Process. Chill.

Raw Nut Crust/Topping

1 c walnuts1 c blanch'd almonds¼ t cinn.¼ t cardamom¾ c ch. dates

Grind nuts & spices. Add dates; process. Press firmly into bottom & sides of pan.

Poppyseed Filling

Bring to simmer:¾ c poppyseeds½ c water6 T 'sugar'3 T honey

Cook 15-20 min., stirring not infrequently. When thickened, add:2 T butter

Remove from flame & stir in 1/3 c finely-chopped walnuts; chill.

'Caramel' Filling

Into the double-boiler:1½ c brown sugar1 T butter2 T cornstarch1 c milk

Cook until thickened. Remove from heat & beat stiff. Add 1½ t vanilla; chill.

Kwik Krisp Topping

1/3 c w.w.f.1 T milk powder1/4 c ground sunflower seeds1/4 c rolled oats4 t brown sugar1 1/2 T butter

Apply; sprinkle sugar on top.

Orange Frosting

1/2 c 'butter,' softened1/4 c sugar1/2 T orange zest2 T fresh orange juice

Beat butter & sugar; stir in zest; beat in juice.

Kwik Icing

Melt 2-oz. bakers chocolate in the double boiler. Add 6 T hot milk; beat until smooth. Sift in enough confec. sugar to make a spreadable

entity.

Raisin Filling

3 c applesauce1 3/4 c golden raisins1/3 c brown sugar1 T or more tapioca1/2 t cinn.1/4 t salt1 T butter1 T vinegar2 t or more orange zest

Mix. Let sit 15 + min.

Egg Wash

Beat an egg + pinch of salt, by hand. Stir in 1/4 c water. Keeps 2 days.

Mango-Plum Cobbler Filling

3 large mangos, peeled & cubed2 black plums--1/2-in. pieces3 T lime juice1/3 c raspberry preserves1/4 t vanilla

More Apple Filling

6 c peeled & finely-chopp'd apples11/4 c Suca.1/2 t cinn.dash nutmeg4 t butter2 T flour

Simmer until apples are soft.

Poppy seed Filling

1:1 c poppy seed2/3 c sugar

1/8 t salt

2:1/2 c milk2 T butter

3:1/2 t vanilla

1: stir in heavy saucepan until sugar is melted. Stir in 2. Cook slowly 20 + min., until thickened; add vanilla.

Almond Paste***

1/4 c water1/2 t lemon juice1/4 c sugar1/4 c confec. sugar3/4 c almonds1/2 t almond extract

Process to a paste.

Crumb Topping

1/2 c brown sugar1/4 c butter1/3 c flour1/4 t cinn.1/4 c chopped pecans

Stir in pecans last.

Soft Frosting

4 T soft butter3-oz. cream cheese2 c 'confec. sugar'1 t vanilla

Beat till smooth. Spread on slightly warm cake.

Coconut Custard Sauce

1 1/4 c warm milk

1/3 c coconut3 egg yolks3 T sugardash salt

Process 3 min. To the double-boiler: cook, stirring constantly, until spoon has been coated; chill. Serve over fruit or plain cake.

Topping for Casseroles, etc.

Sauté:2 T butter-- o.o.small onion1/2 clove garlic

Add:2 c bread crumbs1/4 c Parmesan cheese

Walnut Filling

walnuts, sugar, eggs, maple syrup, butter, vanilla

Chocolate Frosting

4-oz. bittersweet baking chocolate2 T melted Butter

Break chocolate into pieces; melt in double boiler. Add butter: beat until smooth. Spread over baked goods. 'Decorate' with walnut halves if desired.

Bittersweet Chocolate Sauce

2-oz. bakers chocolate1/3 c water3/4 c sugar4 T butter1/2 t vanilla

Melt chocolate in water. Add sugar; boil, then remove pan from heat. Stir in vanilla and butter; chill.

Fruit Topping

Mix together and bring to boil:1/2 c 'sugar'3 T cornstarch2 c water

Add:2 c sliced fresh peaches

Simmer until fruit is tender. Add:2 T lemon juice

Serve hot over baked things.

Almond Paste

1/4 c water1/2 t lemon juice1/4 c sugar1/4 c confec. sugar3/4 c almonds1/4 t almond extract

Process to a paste.

Chocolate Icing

Melt 2-oz. baking chocolate; add 6 T hot milk, coffee, or water. Beat until smooth. Beat in enough sifted confec. sugar to make a spreadable entity.

Brazil Nut Crust

1 c ground Brazil nuts2 T sugar

Press onto bottom & sides of baking pan. Optionally bake 8 min. @ 400°; cool.

Cocoanut Filling

1 c finely-grated cocoanut4 T cornstarch1½ c 'sugar'½ c lemon juice2 T lemon zest1 c boiling water1 T butter

Bring to boil. Reduce heat and cook 1 min. Add butter. Cool to room

temp. Stir; apply on or inside of cakes.

Huckleberry Pie Filling

Cook until thickened:3½ c huckles1 c 'sugar'3 T cornstarchdash salt

Remove from heat & add:3 T butter

Fill shell. Add a lid.

Orange Frosting

1/2 c marg.1/4 c sugar1/2 T orange zest2 T fresh orange juice

Cream marg. & sugar. Stir in zest; beat-in juice.

Sugar Glaze

Stir until smooth:1 c sifted confec. sugar11/2 T water1/2 t vanilla

Can be refrigerated or frozen for later use. For lemon glaze, replace water with lemon juice.

Prudence Ward's Chocolate Sauce

Boil 1 c water. Add:2 T powdered milk1/2 c sugar2 T cornstarch4 T cocoa1/4 t salt

Whisk over med. heat until smooth. Add:1/2 c syrup2 T butter

Cook until thickened. Remove from heat & add 1 t vanilla. Chill.

Prune Filling

8-oz. pkg. prunes + water to cover1 t lemon zest

Simmer until prunes are soft. Add pinch of salt & cinn. Simmer 1 minute; drain, cool, and process.

'It's Twice As Crunchy—Good!' Pie Crust

1 c crisp cookie crumbs1/2 c finely-chopped walnuts1/4 c soft butter

Press into 9-inch pie pan. Bake 7 min. @ 375.

Coconut Filling

Beat 2 eggs. Beat in 1 c sugar. Sift:1/4 c flour1/2 t baking p.

Fold into the above. Stir in:1 t vanilla1 1/3 c fine-grained coconut1 c chopped walnuts

Lemon Filling

Whisk:3 T cornstarch1/2 c water

Add:3/4 c honey2 egg yolks1 T butter3 T lemon juice

Cook and stir until mixture reaches the boiling point. Remove from flame and add:

1 t lemon zesteChill.

A Rich Filling

Lightly beat:4 yolks

Add:10 T sugar

4 T butter1/2 t orange zest1/8 t macepinch cardamom1/8 t salt

Cook and whisk until mixture thickens a bit; stir in:1 c pecans, chopped1 c candied pineapple, finely chopped1 c candied cherries, finely chopped1 c coconut1/3 c bourbon

Cool slightly before spreading in or on cakes and the like.

A Chocolate Filling

Beat 3 egg whites until foamy. Add:¼ t salt½ t almond extract½ c 'sugar'

Beat to soft peaks; continue beating to stiff peaks. Fold in:1/3 c chopped pecans1/3 c semi-sweet chocolate

Orange Frosting

1 egg white1 T + syrup2 T cold water½ T orange juice¾ c 'sugar'¼ t cream o' tartar2 t orange zeste

Beat in double boiler at low speed for 6 minutes.

Pineapple Filling

2 c crush'd pineapple1/3 c cornstarch1 t orange zest¾ c Sucanat1/8 t salt

Drain pineapple. Whisk together starch & pineapple juice from the can. Combine all ingred. and cook until thickened.

'Huckleberry' Filling

Whisk:2 T tapioca flour1 c 'sugar'1/8 t salt

Sprinkle over:4 c fresh 'huckleberries'1 T lemon juice

Pour into baking dish or pie shell.

Raspberry Pie Filling

Put in saucepan:3 c raspberries1¼ c 'sugar'

Add:3 T cornstarch + 3 T water

Cook over low flame until mixture clears. Fill pie shell. ±40 min. @ 400°.

Elderberry Filling

1 c dried elderberries1 c drained pineapple4 T sugar 4 T honey4 T lemon juice1 t lemon zest

Cook until mixture sets. Cool. Use as filling in bar cookies, etc.

Another Frosting

1¼ c confec. sugar1 T rice syrup¼ t almond extract1½ t hot water 'Beat to spreading consistency.'

Orange Filling

6 T butter

4 t orange zest4 T orange juice3 c confec. sugar Blend on low speed of mixer until smooth.

Almond Paste

Grind 1½ c almonds. Put in double boiler with:¾ c sugar¼ t salt¼ c watersome almond extract

Cook & stir 15 + min. Cool; 'Knead until smooth.'

Pie Crust

¾ c flour½ c oat bran½ t salt1 T brown sugar

Cut in:1/3 c cold butter

Mix to coarse crumbs. Add 3 T ice water. Stir into a ball and 'knead a few times.' Roll out to 10-inch circle. Place in pie pan, crimp edges, and prick. Bake 15 min. @ 425°. Cool.

Fruit Filling

2 pints rasp or blackberries8 nectarines2 plums5 T sugar2 T tapioca2 T water

Another Fruit Filling

2 lb. ripe peaches1 pint blueberries½ c sugar¼ t cinn.¼ t nutmeg1 T lemon juice2 T tapioca

Pecan-Date Filling

Process:2 T diced pecans¾ lb. chopped dates

Add:4 T plum preserves or marmalade

Process.

Prune Filling

Soak 8-oz. prunes in boiling water. Grind 3 T almonds to a fine powder. Drain prunes and process with the almonds and:

4 T strawberry, raspberry, or plum preserves1 t lemon zest

'Flakiest Oil Pie Crust I've Ever Tasted!'

Chill all ingredients. Freeze oil & water 30 min.Presumed to be in the mixing bowl:

2 c flour1 c w.w.p.f.1 t baking p.½ t salt

Drizzle ½ c cold oil onto the above; mix lightly with wooden spoon. Mix no further. Combine:

1 T cider vinegar½ c cold water

Drizzle over flours: mix just until dough holds together when pinched. Roll our on parchment paper. Proceed.

Mocha Filling

½ c sugar1/3 c flour ¼ t salt

Gradually add 1 c cold milk to the above. Add:3 T cocoa mixed with 3 T water

Mix thoroughly. Cook in double boiler. When thickened, add 1 egg yolk; cook 1 minute. Add 1 t vanilla. 'Spread between layers.'

Chocolate Syrup

Put in heavy saucepan:1 c sifted cocoa¾ c sugarpinch salt

Gradually stir in:1 c cold water

Bring to a slow boil; simmer 3 min. Remove from flame and stir in 1 T vanilla. Chill.

Proper Apple Pie Filling

Peel & quarter 6 large apples; slice. Combine with:¾-1 c 'sugar'1 t cinn.-- lemon juice1-1½ T cornstarch

Dot with 2 T 'butter.'

Lemon Frosting

Cream:1/2 c 'butter'1 c brown sugar

Add in order:1 1/2 T rice flourzest + juice of 2 lemons3 egg yolks, beaten1 c boiling water

Cook in the double boiler, stirring constantly.

Cocoa Frosting

3 T 'butter'3 T cocoa

^1 t vanilla

^1½ c confec sugar± 1 T milke

Beard's Chocolate Sauce

12 ounces semisweet chocolate2 ounces unsweetened chocolateone-half pint heavy cream2 tablespoons cognac or Grand Marnier

Melt chocolate over hot water in double boiler. Stir in cream gradually, stirring constantly, then add the booze.

Me-No-Cook Fig Filling***

1 c figs1/2 c ch. nuts2 T (±) fruit juice

Process figs & nuts; stir in juice.

Date Filling

Simmer 30 min., covered:2 c dates2/3 c water1 t lemon zest3 T lemon juice

Mash. Stir in:1/3 c brown sugar1/2 c chopped walnuts

'Perfect' Apple Pie Filling

Mix:¾ c sugar-- t ground cinnamon¼ t salt

Toss with:4 lbs. crisp apples, peeled & sliced ¼-inch-thick (heaping 12

cups)Heat 4 T 'butter' in a heavy-bottomed pot. Add the above and stir and cook until apples 'release their juices'; continue cooking topless until juices thicken to a light syrup (1-2 min.). Whisk together and add:

2 T cornstarch1 t vanilla2 T brandy (optional)1 c water

Cook until thickened; chill.

Chocolate Fudge Sauce

2-oz. bakers chocolate½ c dark brown sugar1 T cocoa2 t vanilla1 c water

Slowly bring to boil; continue to boil 2-3 minutes, stirring constantly. Serve hot.

Crisp or Pye Topping

2 c rolled oats¼ c any kind of floursome salt½ t cinnamon½ c minced almonds3 T brown sugar5 T melted 'butter'

Rhubarb Filling

3 c rhubarb, cut into ½-inch-pieces2 c tart apples8-oz. can crushed pineapple, drained¼ c honey1 T lemon juice

^1 c sugar3 T flour1 T 'butter'

Into the thing. Dot with 'butter' and bake.

Cookie Glaze

3 T lemon juice1 T heavy creamzest 1 orange1 1/3 c confec. sugar

Blend over med. heat; spread on hot cookies.

Another Peach Filling

4 c sliced peaches1 T butter, melted2 T flour1 c Sucanat1/8 t cinn.-- salt 'Cook until peaches turn darker.'

Apricot Glaze

Add some lemon juice to a few heaping tablespoons of apricot preserves. Add boiling water a 'few drops' at a time; add a bit of kirsch or brandy. Heat over low flame, then rub through sieve. Brush it 'on your tart' while the glaze is still warm.

Custard Sauce

Beat in double boiler over hot, not boiling, water:4 egg yolks4 T sugarpinch salt

After 2 minutes, gradually add:2 c milk, brought to boiling point

Whisk constantly until entity has become thickened. Add:1½ T brandy

Chill. Serve over berries, etc.

Filling

2 eggs1 c 'sugar'¼ c flour½ t baking p.¼ t salt1 t vanilla¼ c ch. nuts½ c coconut-- quartered Maraschino cherries

Beat eggs slightly. Add rest.

Cashew Filling or Topping

Heat in saucepan over low flame until fragrant:3 T butter1 c chopped cashews

Add, stirring constantly:3 T milk

Place in mixing bowl. Gradually add:1 c sifted confec. sugar

Beat until smooth. Add ½ t vanilla. Cool until thick enough to spread.

Weil's Easy Pye Crust

1 pkg. no-trans-fat graham crackers2½ T maple syrup2 T tahini1½ t water

Process grahams; add rest; process. Press into pan. For cold pies, bake 30 (?) min. @ 350°; otherwise, no bakie. Variation: Process in 3 T cocoa + 1 T more maple syrup.

Fig Filling: 2 cups dried Mission figs, finely chopped1 cup orange juice½ teaspoon grated orange zest (equivalent of one orange)¼ cup honey¼ cup packed light brown sugar½ teaspoon ground cinnamon2 tablespoons dark rum, Cognac or whiskeyMethodCombine all ingredients in a medium saucepan over high heat with enough water to cover. Bring to a boil; reduce heat to medium-low. Simmer mixture, covered, until tender (KOD: I found that the figs softened more quickly when uncovered), up to 30 minutes, adding more water as necessary. When figs are soft, mash into a rough puree using a wooden spoon or potato masher. Use immediately or refrigerate for up to two weeks. If you do make mixture in advance, you may need to add a few tablespoons of lukewarm water to make mixture spreadable.

Grain Bin q1

QUICK BREADS

May we introduce to you breads with a story? You see, the families of quick breads go way, way back into history. Our delicious American hot breads are the lineal descendants of the crude hearth cakes of primitive people. The famous "cakes" which King Alfred forgot to watch, as he sat in a peasant hut, were early ancestors of our present day quick breads. Others were the "bannocks o' barley" that Robert Burns wrote about. You will find that the bits of history given in these pages make interesting table conversation when you serve hot breads at your table.

YEAST BREADS

Bread has influenced history more than any other food. It has played an important role in the rise and fall of civilizations, and each nation has its own distinctive breads...developed to fit the customs and traditions of the land. The memory of a cozy kitchen filled with

the warm fragrance of freshly baked bread still means home. It is unforgettable...the delight and satisfaction of...that tantalizing yeasty aroma...the crunch of the golden crust as the knife cuts through...the full wheaty flavor of the buttered slice.

Scots Porridge

2/3 c steel-cut oats2 c water (boiling)'3/4 t' salt

Whisk oats into water. Cook 10 min. in the 2x. Add salt; cook until done.

Basic Steel-Cut Oats

Chill overnight:1 c oats4 c water¼ t salt

Bring to boil; simmer covered until water is absorbed--one hour or longer.

Double Boiler Method

1 c oats3 c water½ t salt

Cook over med. flame 1 hour. Do not stir.

Old Man McCockle's Oats

Place 10 tablespoons steel-cut oats in 15-oz. cold water along with ¼ t salt. Bring to boil; simmer with lid slightly ajar for 20 + minutes. Let stand a bit, then serve with the usual.

Quinoa and Maize

1:6 c water3 c quinoa

2:small red pepper

small orange pepper1 T o.o.

3:2 c 'cut corn'2 T garlic

4:1 c green onions

5:1/2 c black olives1/4 c parsley-- lemon juice2 t saltpepper1 T o.o.

6:1/2 c toasted 'pumpkin seeds'

1: simmer 15 min.; drain & transfer to bowl. 2: saute´ 3 min. Add 3: 3 min. 4: 1 min. Add to quinoa along with 5 & 6.Serve warm.

Amaranth Date-Nut Bread

1:8-oz. pitted dates1 c water

2:1 c amaranth flour-- w.w.f.1/2 c white1 T baking powder1/2 t salt1 c coarsely chopped walnuts

3:5 T butter3/4 c 'sugar'1 T orange zest1 egg1/2 t vanilla

1: almost boil. Add 1 t soda; set aside. Combine with 2 & 3. Bake

in 5x9 pan 1 hour 20 min. @ 300°. Optional: cutbutter into flours; proceed.

Quinoa Salad

4 c cooked quinoa1/3 c chives1/4 c parsley1/3 c basil2 t 'fresh marjoram'salt & pepper2 T lemon juice4 T o.o.1 large tomato, peeled and dicedfew black olives Add all to quinoa, tomatoes last. Serve at room temp.

Mush

1: 1 c cornmeal + 1 c cold water or milk

2: 2 1/2 - 3 c boiling water + 2 t salt

Put 1 in the double boiler. Add 2 & cook away.

Polenta

1:2 c 'soymilk'1/2 c pimiento pieces4 T 'nutritional yeast'2 T lemon juice2 t dried onion1 t salt3/4 t mustard powder1/2 t garlic powder

2:1 c polenta1 c 'soymilk' 1: process & set aside. Combine with 2 & bring to boil. Cook 30 + min. in double boiler.

Parmesan'd Rice

1:2 T butter

2:2 c raw brown rice

3:4 1/2 c stock1 bay leaf

4:1/2 c fresh parsley2/3 c grated Parmesan

1: melt. Stir in rice to coat. Add 3 & boil 5 min., then steam 45 min. Remove from flame and let sit 10 min.Stir in cheese and parsley.

Rodale's Pones

3 c white 'floury' cornmeal

Add:1/3 c sesame seedssome caraway seeds1/2 t salt

Add:'several cups' boiling water + 1/4-1/3 c oilMix to a consistency 'about like a wet bricklayer's mortar.'Cool 1 hour. Bake 50 min.

To make nut butter: chop a certain amount of salted nuts--peanut, almond, cashew, etc.Process, adding 1 T oil per 1/4 c of nut meal.

Outer Hebridean Granola

1:3 c rolled oats1 c 7-grain1/2 c wheat germ -- bran3/4 c ch. raw cashews or almonds1/2 c suns6 T coconut

2:1/2 c safflower oil

3:1 c ch. dried apricots or dates1/2 c raisins

4:1/2 c honey

2--1: drizzle-on honey & mix well. To the roaster--30 min. @ 300°; stir occ. Cool a bit & add 3.

Mrs. John Shannon's Oil-Free Granola

2 c rolled oats1 c oat bran½ c sesame seeds-- chopped nuts-- toasted wheat germ* *

½ c honey-- brown sugar-- raisins

Prepare and bake in the customary fashion.1 t vanilla

More Granola

6 c quick oats1/3 c flax meal1/3 c sunflower seeds

½ c cocoanut1 c cheerie oats½ c pumpkin seed

3 T oil4 T honey

Bake carefully. Stir in:1 c raisins, dried cranberries, or dried blueberries1½ c schnitz

Proper Brown Rice

Mix together 1 T good oil or butter + 2 c brown rice. Sauté in pan until translucent. Add 2 cups water and bring to boil; add 1 t salt. Simmer 40-50 min.

Proper Millet

Sauté 1 c millet in some oil for a few min. Add 3 c water; proceed.

Basic Quinoa

1 c quinoa1¾-2 c water (start with 2)1/2 t salt

Rub quinoa in cold water; strain and repeat. Boil water; add quinoa and salt. Simmer 15 min., covered. Let sit 5 min.; fluff.

Basic Couscous

1: > 1 1/2 c water > 1 T o.o. > 1/2 t salt

2: > 1 c couscous

Boil 1. Add 2. Lower heat slightly; cook and stir 1 min. Let stand 10 min.; fluff.

Hasty-Pudding

4 T cornmeal1 c milk1/2 t molasses

1 t brown sugar1/8 t salt

Bring to simmer. Cook until thickened, stirring frequently.

Basic Wheat Berries

Soak 8 + hrs. To the pot: cover with water + 2-3 inches. Simmer 1-2 hrs. Add salt late in the cooking process.

Basic Wild Rice

1 c wild rice3 c water1 t salt

Rub rice in cold water. Drain; add to boiling water. Simmer 40-60 min., partially covered; let stand 10 min.

Basic Barley

3 c water1 c barley1/2 t salt

Boil water and salt. Add barley. Simmer 30-40 min. Do not stir.Optional: add 2 T oil to water.

Oat Bran Porridge

1 c water1 c milk'1/8' t salt1/2 c oat bran

Simmer 10 min., stirring occ.

Basic Amaranth

Add 1 c amaranth to 3 c cold water. Boil; simmer 25 min. Water should be totally absorbed.

Basic Lentils

Add 2 c lentils to 4 c cold water. Boil; simmer 30-45 min.

Basic Millet

1: > 1 c millet > 2 t 'safflower' oil (or more)

2: > salt > 2 c boiling water (up to 2 1/2 c)

Toast 1 in heavy skillet until grains are slightly 'tanned.' Add to boiling water. Simmer 25-30 min. Let stand 10 min., paper towel under lid.

More Basic Millet

Sauté 1 c millet in butter for a few minutes. Add 3 c water; proceed in the usual manner.

Granola

4 c quick oats¾ c coconut½ c wheat germ4 T or more honey1/3 c almonds4 T sunflower seeds4 T sesame seeds4 T brown sugar4 T oilraisins & dates

Granola 2

3 c rolled oats1/2 c oat bran1/2 c wheat germ1 c walnuts1/2 c sunflower seeds

2 t vanilla2 c chopped dried fruit1/4 c maple syrup

1: bake 15 min. @ 275°. Stir; bake 15 more min. Add 2.

Multi-Grain Granola

multigrain flakeshoneyoilvanillasunflower seedswheat germcocoanutbranraisinsdates

Granola 3

1/3 c honey1/3 c butter4 c quick oats1 c wheat germ1 c nuts1 c coconut

2 t vanilla or 1 t cinn.1 c raisins1/2 c dates

1: bake 15-20 min. Put in bowl and stir in 2.

Steel-cut Oats in the Crock

1 1/2 c steel-cuts5-6 c water1/2 t salt

Steel-cut Oats in the Pan

3 c water (4 c for 'Irish pin-head oats')1 c steel-cuts1 t salt

Boil water. Add oats. Simmer topless until oats have thickened--15-20 min.

Inca Pud

Cook 1 cup quinoa or millet. Into the double-boiler with 3 c milk, 2

egg yolks, a bit of vanilla and/or nutmeg, and, if desired, some coconut.

Wheatidge

Bring 1½ c water or milk to boil. Add ½ c crack'd wheat + ¼ t salt. Cook 7-10 min.

Brown Rice Cooked In Milk

Wash 1 c brown rice and put in double boiler with 1 quart pre-boiled milk + 1½ t salt. Cover & cook 1 hr., stirring 3-4 times. Fluff-up: Stir in some butter and grated cheese.

Grannyola

¼ c marg.1/3 c oil1 T molasses1/3 c brown sugar¼ c honey½ t vanilla¼ t salt

*3 c oats2 c puffed wheat½ c wheat germ¼ c 'rice polish'-- oat bran-- flax¾ c ch. nuts-- coconut¼ c sesame seeds

*raisins & dates. Bake @ 275°.

Steppie's Granola

6 c rolled oats1 c barley flour1 c walnuts1 c sunflower seeds½ t salt

*1 c 'maple syrup'½ c apple juice concentrate

4 T oil2 t vanilla

*1 c raisins and dates

Wet-dry: mix thoroughly. Arrange in 2 pans. 1 hour (sic) @ 325° (sic); stir 3-4 times; add dried fruit.

Filipino Rice

Sauté 3 garlics in 2 T o.o. Add 2 c 'leftover' rice: heat until rice is 'glistening.'

Hasty Pud

Bring to simmer ¼ c maize + 1 c milk. Add a bit of salt, brown sugar, and molasses.

Tabbouleh

Boil:2 c water1½ t salt

Add & set aside:1½ c bulgur

Core, squeeze, and chop 2 tomatoes; put in bowl with:1 c fresh parsley3 green onions¼ c fresh mintjuice 2 lemons3 T o.o.salt & pepper

Add bulgur; toss to combine.

Thorough-going Mush

Mix in double boiler:1 c cornmeal1 t salt1 c cold water

Add:3 c boiling water

Cook 3 (sic) hours. Pour leftovers in mold & chill.

Millet Stew

1 c millet, toasted4 c water 2 onions2 potatoes2 carrots1 c celery½ lb. mushrooms2 bay leaves½ t basil-- thymesalt

Stew 8 + hrs. in crock.

Bulgur in Tomato Sauce

Side-Dish Barley

Soak in pot 1 hour:1½ c barley4½ c water

Add 1½ t salt & bring to boil. Cover; cook 1 hour. Sauté 12-oz. mushrooms + 1 onion in 3 T o.o., regular oil, or dressing: add to the above.

100% Maize Bread

1¾ c maize meal1 t soda½ t salt1 egg2 T butter1½ c buttermilk

Wet--dry: to the 9-in. pan. Bake until well-brown'd (35 + min. @ 400°).

Uzbekistan Flatbread

1½ c barley flour¼ c wheat flour¼ c sunflower seed meal1 T sugar

1 t salt1 T baking p.2/3 c 'soymilk'1 egg2 T oil

Spread out ½-inch-thick; prick. 10 + min. @450°.

Cashew Butter

1 c cashews1 T sesame seeds1/3 c oil (nut)

Process. Chill.

Brown Rice + Mushrooms

Sauté ½-lb. mushrooms in 2 T butter + 1 T oil until mushrooms are slightly brown'd. Stir in 2 T shallots or scallions; stir-fry 2 min. Properly cook 1½ c raw brown rice, then add to skillet along with 1 T more butter + 3 T minced parsley.

Bulgur Affair

Brown 4 min.:¾ c bulgur1 T o.o.

Add:½ c sweet pepper1 c drained canned tomatoes1 small zucchini, grated¾ c water1¾ c red beanspinch cayenne½ t salt

Bring to boil; simmer until bulgur is chewy. Let sit.

Vermont Gay Cornbread

2 c cornmeal2 c w.w.f.4 t bak. p.1 t soda¼ c oil-- butter

2/3 c 'syrup'2 c buttermilk

Bake @ 375°.

Quinoa and Wild Rice Salad

Cook ½ c wild rice in 1½ c water. Cook 1 c quinoa in 2 c water. Fluff, combine, and toss with the following:

4 scallions3 garlic½ c roasted red pepper3 T oil1 T red wine vinegar3 T parsley1 t thyme1 t Dijon mustardsalt & pepper

Chill.

Kentucky Hoes

1 c white cornmeal2 t baking p.¼ t salt1 egg1¼ c buttermilk

Drop by tablespoon onto hot griddle.

Millet Rice Pudding

If you have some cooked millet and some cooked brown rice, you've got a great dessert waiting in the wings. Combine the rice and the millet with a few supporting ingredients...and you'll have a dish that brings stars to the eyes.

1½ cups cooked brown rice1 cup cooked millet2 eggs¼-½ cup honey½ cup yogurt¼ cup papaya syrup or orange juice½ cup sliced dates or raisins1 teaspoon vanilla extract1 teaspoon grated orange peel¼ cup unsweetened shredded coconut

Combine all ingredients except the coconut. Pour into a buttered 1½-quart baking dish and sprinkle the coconut on top.

Bake for 45 minutes at 375°. A great dish to set before six to eight happy eaters. Great for breakfast, too.

Kinderlehrer's Millet Bread

Cook millet in a double-boiler or in a casserole. Chill overnight. Slice, 'dip' in sesame seeds; cook on griddle or bake in oven until they become crisp.

'Prepared in this manner, millet provides an excellent substitute for bread, especially beloved by those who cannot tolerate gluten or wheat products. Try a slice of this millet bread with a poached egg. Fantastic.'

Barley Casserole

cooked barleysauteéd onion, garlic, and mushroomscooked peasred peppero.o. / buttersalt & pepperParmesan cheese

Heat in casserole.

Colon Scouring Pads

1½ c + 2 T grain and seed phlour + brans ½ c ch. nuts1 egg½ c or more nut butter1 t vanilla6 T + oil½ c 'honey'

Mix. Chill. Flatten balls with glass + sugar. Overbake: not.

Kyrgyjzstan Kasha

Sauté until golden:2 T oil1 onion

Add:1 c kasha

When kasha is browned, add:1 egg

Sauté until dry. Add:2 c veg. broth½ lb. mushrooms1 carrot1 celery¼ t rosemary1 t salt

Cook over low flame until liquid is absorbed.

Brown Rice

Sauté 1 c brown rice in 1 T butter until rice is translucent. Boil 2 c water; add to rice along with 1 t salt. Simmer 40-50 min.

Spoonbread

Boil; cook until thickened:1 c cornmeal3 c milk

Add:1 t salt2 T butter

Cool to lukewarm, then stir in:2 egg yolks

Beat stiff:2 egg whites

Fold in to the above. Bake until firm and slightly browned (35 + min. @ 350°.

Rice Salad

4 T o.o.1 T Dijon mustard¼ t honey2 T red wine vinegarsalt & pepper4 c cooked brown rice1 red pepper1 yellow pepper1 small red onion4 scallions¼ c capers½ c black olives¼ c parsley

Toss. Serve warm or cold.

Kinderlehrer's `74 Granola

2½ c raw wheat germ2 c rolled oats1 c coarse bran1 c rye or wheat flakes½ c chopped walnuts-- sunflower seeds-- coconut-- oil¼ c sesame seeds-- honey-- molasses

'Mix it all up' and toast 15 + min. @ 350°, stirring once or twice. Cool and toss in some dried fruit if desired.

Them Johnny Cakes

1 c white cornmeal½ t salt2 t sugar1¼ boiling water

Mix and let stand 5 min. Thin if necessary. Drop onto hot griddle: 6 min. each side.

Stovetop Rice Pud

Cook 20 minutes:1 c cooked brown rice1 c whole milk2 T honey1 T butter

Add:¼ t vanilla2 T raisins

Cook 10 more minutes.

100% Maize Bread

1¾ c cornmeal1 t soda½ t salt

*

1 egg2 T butter1½ c buttermilk

Wet--dry: mix to moisten. Into the 9-inch pie pan. Bake until browned @ 400°.

Rice Patties

Fry 2 green onions in some oil for a minute. Add to:1 c cooked brown rice1 c cooked white rice1 T flour1 egg1/8 t soysauce

Form into patties. Fry on both sides until browned.

Lappé's 70s Rice Fritters

Cook:2/3 c brown rice

Add to:¼ c milk + 2 T instant dry milk1 egg yolks2 T w.w.f.salt & pepper1/3 c sesame seeds, toasted

Beat stiff:1 egg white

Fold into the above. Fry until browned.

'Every Once in a While I Get a Craving for Kasha'

Briefly heat in hot skillet:1 c buckwheat groats

Add:1 egg

Stir vigorously over high flame. When each grain is separate, add:2 c fake beef brothsalt

Steam, covered, for 30 min. Stir in:4 T butter

¶Kasha With Mushrooms'Mix ½ cup sautéed mushrooms into the cooked kasha.'

Barley & Mushrooms

Sauté some onions and 1 lb. mushrooms in butter. Put in baking dish along with 1 c pearl'd barley, 4 c fake chicken broth, and some salt & pepper. Bake.

Another Quinoa Salad

Cook 1½ cups quinoa in 3 cups water ±15 min. Combine with:green pepperred pepper½ c cucumber½ c celerysome pimientofresh dill or parsleysalt & pepper

Add:½ c + vinaigrette

Chill 2 + hours.

Another Rice Salad

1½ c chilled rice3 T green onions2 sweet peppers1 garlic3 tomatoes, peeled & cubedsome pimiento2 T parsley3 eggs½ c vinaigrette

Sir, More Kasha

Sauté few min.:1 T butter½ c onion¼ c celery

Add:1½ c mushrooms

After 5 min., add:½ c kasha1 egg white

Cook & stir until dry and crumbly. Add:1 c fake chicken broth¼ t rosemary

salt & pepperCook until liquid is absorbed.

Clara G. Kingan's Kasha Pilaf

1 T o.o.1 red pepper, cut into strips1 carrot, thin-sliced1 small onion½ lb. mushrooms

Sauté the above 5 min.; remove from pan. Add to pan:1 c kasha1 egg white

Cook & stir until grains have separated and are evenly coated. Gradually stir in:

2 c vegetable brothCook ± 15 min. Stir in sauté + ¼ c toasted pecans. Heat and stir until done.

Curried Suns and Punks

Sauté 2-3 min.:4 T oil2½ T curry p.2 garlic

Add to:½ c chopped walnuts-- sunflowers1 c raw shelled pumpkin seeds

Toss; roast 30 min. @ 300°. Sprinkle with salt.

Mashed Millet

2 c millet6 c water4 c cauliflower1½ t saltblack pepper2 T butter¼ t dillweed

Simmer until cauliflower is soft. Add dill; 'mash.'

Oat Bran Porridge

2 c water1/8 t salt2/3 c oat bran

Boil water; whisk in bran. Simmer 2 min., stirring occ.

Portuguese Rice Pudding

1½ c milk½ t salt½ t cinn.5 T maple syrup1 T oil1 t vanilla½ t lemon zest2 c cooked ricesome raisins

Boil; simmer 20 min., stirring occ. Garnish with cinnamon. Serve hot or cold.

Fruit & Grain Salad

4 c cooked brown rice, quinoa, wild rice, bulgur, or barley2 navel oranges, peeled & chopped½ c parsley1/3 c raisins

Add:4 T o.o.3 T lemon juice1 T wine vinegar2 t Dijon mustardsalt & pepper

Chill.

Kwik Grits with Cheese

Bring 3 c water to boil. Add ¾ t salt and (slowly) ¾ c kwik grits. When thickened, add some black pepper + ½ c grated cheddar. Cook until cheese melts.

Baked Rice

Combine 2 c cooked brown rice and 1 c cheeze. Put into baking dish;

top with 2 T fresh parsley & 2 T caraway. 30 min. @ 325°.

Polenta Pizza

Make some polenta; spread out on pan, brush with olive oil, and bake 45 min. @ 375°. Sprinkle on some mozzarella, followed by:

sautéed onions, mushrooms, and zucchinisliced tomatoesItalian seasoningmore cheese

Broil until browned. Variation: green peppers and pizza sauce.

Kinderlehrer's Millet with Onions & Peppers

Dry-toast 1 cup millet until fragrant. Sauté:3 T butter½ c onion1 bell pepper

Add millet and:4 c boiling water or stock¼ t salt

Cover skillet and cook 30 min., stirring occ. Add:some grated cheese

Variation: add eggplant and tomatoes

Another Barley Casserole

Lightly brown ½ cup pine nuts in 6 T 'butter'; remove nuts and add:1 c barley1 onion1/3 c parsley¼ c green onions

When onions are softened, place in casserole along with the pine nuts. Pour in:

3 cups fake chicken brothsome salt

Bake topless 1 hour 10 minutes @ 375°; add more broth if needed.

Mrs. Meals' Nut Loaf

Grind to a coarse meal:½ c cashews-- raw almonds-- peanuts

Stir in:2/3 c sunflower seeds

Add:2 eggs2 finely-chopped onions½ c partially-cooked brown rice¼ c wheat germ-- parsley½ t sage-- thyme-- salt2 T nutritional yeast

Put in casserole & bake 20 + min. Top with 1/3 c grated cheese: bake another 10 + min. Variation: form into patties & fry in skillet; top with slice of cheese.

Millet Porridge

½ c millet2 c milke or waterpinch salt

Bring liquid to boil. Add millet slowly, stirring constantly.

Rice and Eggs

Cook 1 c rice. Brown:2 onions in some oil

Add:salt, pepperpaprika2 cloves garlic

Stir in rice. Add 2 eggs & mix well; warm in skillet.

Aztec Pudding

Bring to boil:1 c water½ c quinoa

Simmer 10-15 min. Whisk:2 eggs1 c milke3 T brown sugar1 t almond extract

Add:1 c cooked brown rice½ c chopped figs¼ c rolled oats

Add quinoa. Put in baking dish. Water-bake 45 min.

@ 375°.

Sesame-Rice Fritters

1½ cooked brown rice1/3 toasted sesame seeds

^¼ c milk +2 T milk powder

Fold in:1 egg yolk2 T w.w.f.salt & pepper

Mix well. Fold in:1 egg white, stiffly beaten

Fry.

Amish Chicos

Cover 1 c dried sweet corn with water + 1-inch; soak overnight. Simmer gently until most of the water has evaporated–40 min. to 1 hour. Add:

½ t salt4 T cream2 T butter1½ T sugar

Heat few minutes.

Rice With Nuts

Sauté some onions. Add to some hot brown rice, along with chopped walnuts, salt, pepper, and, if desired, garlic or hard grated cheese.

Samhain Salad

4 c cooked whole grains (rice, wild rice, wheat berries, quinoa, or a combination)2 navel oranges, peeled and chopped½ c parsley1/3 c raisins

^4 T o.o.3 T fresh lemon juice1 T white wine vinegar2 T Dijon mustardsalt & pepper Toss & chill.

Huitzilopochtli's recipes q1

Vegetable Fried RiceThis is as delicious as it is simple and quick. Althoughit is worthy of serving at any time it is great as"emergency rations"!

2 teaspoons oil2 tablespoons nondairy margarine2 cups coarsely chopped onion2 c coarsely chopped bell pepper½ cup chopped celery3 cups thickly sliced mushrooms2 teaspoons minced garlic1½ teaspoons hot pepper flakes4 cups fresh coarsely chopped tomatoes½ teaspoon sea salt

5 cups cooked rice

Combine the oil and margarine. Sauté the onion, bell pepper, celery, mushrooms, garlic, and pepper flakes until the bell pepper is soft. Add the tomato and salt. Cook for 5 more minutes. Add the rice and continue to stir until most of the moisture is evaporated and the rice starts to brown.

Italian Hummus

1 'can' white beansfresh lemon juice, white wine vinegar, or botholive oilsalt & pepperItalian seasoninggarlicdried red peppers--hot or sweet or bothgarlic powder & onion powderoptional: cheese

Summer Italian Hummus

As above, except add fresh basil and fresh parsley.

Black Bean Spread

2 c black beans1 garlicdried peppers & onionbrown mustardmayonnaise dressingparsleychili powdercuminwhite wine vinegarhot saucegrated cheesesalt & pepperoptional: cilantro, lime juice, yogurt, etc.

Egg Pâté

6-7 eggs1/2 c mayonnaise1 T marg.1 T vinegar

1 t mustard1/2 t salt + black pepper1 t Worcestershire3/4 t smokefew drops hot saucesome onion flakes

Cauldron Stew: the basic ingredients

sauté in oil: onions, garlic, sweet & hot peppers, mushrooms and/or celeryadd various types of dried beans add some or all: red sauce, catsup, tomato paste, barbie sauce, chili sauce, salsaseasonings: mustards, chili powder, cumin, Italian seasonings, salt & peppersweeteners: molasses, brown sugaradd: vinegars, wine, or beeradd some of the following: hominy, pasta, black olives, sauerkraut, tomatoesand: fake meatSimmer in a cauldron until vespers.

Bean Crock

beans: great northern, kidney, black, butter (lima), commercial vegetarian baked beanssauce: catsup, tomato paste, brown sugar, molasses, horseradish, 'Kitchen Bouquet,' barbie sauce, mustard, cider vinegar, Worcestershire sauceadd one or more of the following: miso, yeast extract, prune pureeadd onions sauteed in oil to the sauceand: fake bacon bits and/or fake dicks

Chili Beans

kidney or pinto beansdried sweet & hot pepperschili powdercuminsaltgarlic powderonion powderpinch of Italian seasonings (optional)bean broth, flour, and 'butter'

Make a roux out of the last 3 ingredients.

Cahokia Chili

1: 4 T water2 T catsup-- tamari1 T peanut butter1/8 t garlic powder

2:1 lb. squeezed tofu

3:large onion2 garlic

4:2 'cans' pinto beans1 1/2 T chili powder1 T cumin

1 -- 2: chill 1 hr. Saute´ 3; add tofu marinade & saute´ 2 min. Add 4: simmer 5 + min. 'Serve over rice.'

Lucy's Chili

Cook 1 lb. dried pinto beans. Combine with 6 tomatoes (peeled), 1 onion, 1 garlic, salt, cayenne pepper, 3 T chili powder, & 1 t cumin seed.Simmer a few hours.

Lima Bean Stew

1 lb. dried lima beanssome fake sausage1 onion / 1 garlic2 celery sticks1 sweet pepper2 c tomato juice4 T vinegar3 T brown sugar2 t Worcestershire sauce1/2 t chili p.1 T yellow mustard

1/2 t salt

Soak beans overnight. Into the crock with rest; add water to cover. Stew.

Katzen's Spanish Rice

1:4 T o.o.1 1/2 c onion2 garlic

2:1 3/4 c raw brown rice2 green peppers1/2 t oregano-- basilblack & cayenne pepper + some salt

3:2 sm. fresh tomatoes1/2 c green olives

4:2 1/4 c tomato juice

5:1 c grated sharp cheesefresh parsley

1: saute´ few min. Add 2: 8 min. 4: 15 min. 3: 15 min. After all liquid has been absorbed, add 5.

Laurel's Spanish Rice

1:1 c brown rice1 onion1 t oil2 c stock or water

2:4 celerieslarge green pepper3 fresh tomatoes1 t salt1/2 t oregano-- basil

pinch cayennepinch black

3:1/2 c grated Cheddar or Jack

1: cook until rice is done. Add 2 & simmer 25 min. Add 3.

Limey Pintos

2 T butter1 T lime juicesmall chili pepper1/2 t salt2 c cooked pinto beans Heat sauce. Stir in pinto beans; toss & heat through.

Maize and Tomatoes

1:2 c skinned & chopped fresh tomatoes15-oz. can cream'd corn2 eggssalt & pepper2 t sugar2 T flour

2:1/2 c marg.1 onion + 1 garlic

3:4 c bread crumbs1/2 c grated cheese

1: into the 9x13 dish. Saute´ 2. Add 3. Arrange atop 1. Bake 1 hour @ 350°.

Roasted Roots

Slice about 4 potatoes. Toss with an entity consisting of: 2 1/2 T catsup, 4 t oil, 2 t Worcestershire sauce, & 2 t cider vinegar. Roast 20 min. each side @ 425°.

East-West Seasoned Red Beans

1:3 T o.o.1 large onion1 garlic3 shallots1 sweet pepper

2:1 lb. soaked red beans2 quarts water

3:1 bay leaf1 t miso-- curry powder-- basil1 T chili powder-- paprika2 t salt3 large tomatoes

1 + 2: into the pot. When beans are tender, add 3. Stew.

Orange-Glaz'd Sweet Potatoes

1:6 med. sweet potatoes, peeled and halved

2:2/3 c 'sugar'1 T cornstarch1 t salt1/2 t orange zest

3:1 c orange juice

4:2 T butter

1: arrange in casserole. Whisk 3 into 2; add 4 & bring to boil. Cook 1 min., then pour over potatoes. Bake covered 1 hour @ 400°. Baste once or twice.

Whipp'd Sweets

Boil some peeled & chopped sweet potatoes in salted water. Drain;

beat with electric mixer. Add some salt, butter, pepper, lemon juice, molasses, and nutmeg.

Nightshades and Eggs

Fry up some onions, garlic, green peppers, & peeled fresh tomatoes; add salt. Add one or more eggs; raise heat.

Anti-Puritan Baked Beans

1: > assorted types of beans

2: > o.o. > onion > [garlic] > celery > sweet peppers > sugar > salt > red sauce > tomato paste > red wine vinegar > hot pepper flakes > 'pesto' > balsamic vinegar > catsup > Italian seasoning

To the crock or cauldron. Optional ingredients: olives, hard cheese, fake meat, mushrooms.

Maize Casserole

1: > 6 c crumbled cornbread--toasted

2: > 2 c cream'd corn > 1 c chili peppers > ½ c black olives > ¾ c cheese > ½ c onion > ½ c sweet peppers > 1 T parsley > 1 egg > 1 T butter

1 + 2: to the casserole. Bake covered 1 hour @ 325°.

The Great National Dish...

1: > 1 qt. water > 1½ t salt > 1 c yellow cornmeal

2: > ¼ c melted butter

3: > some grated Swiss cheese

Prepare maize; place in container and chill. When firm, slice and 'arrange in layers in baking dish.' Apply 2 & 3 to each slice. Bake@ 350°.

Pinto Bean Salad

pinto beansgreen beansnew potatoesred oniongarlic

Toss with a vinaigrette.

Spanish Rice

o.o./garlic/onionsweet & hot pepperstomatoessoysauceripe oliveschili powdercuminhot saucebrown rice

Lima Bean Salad

3 c cooked baby lima beans4 T parsley-- green onions½ c green peppers-- red peppers-- corn kernelssalt & pepper¼ c lemon juice3 T o.o.

Chill 24 + hours.

Roasted Sweet Potatoes

5 c sweet potato slices--¼-inch-thick1 t dried rosemary1 t salt½ t garlic powder1 T or more olive oil

Toss well. Place in 9x13-in. pan. Cover with foil & roast 15 min. @ 400°; roast 10 more min. topless; turn potatoes & roast 10 more.

Pinto Bean Soup ***

Soak 'overnight':2 c pinto beans

Put in pot with:5½ c water1 c onion1 T + 1 t fake chicken broth 'granules'

Simmer 50 min. Add:1 lb. fake sausage or ham2 t garlic1 T chili powder1 t cumin

Simmer 30 min. Add:14½-oz. can Mexi-style stewed tomatoes, undrain'd

Simmer 30 more min.; season.

Stuffed Acorn Squash

Halve & bake 1 large acorn squash 30 + min. Pare and finely chop 2 tart apples; toss with 2 t lemon juice. Combine with:

1/2 c grated cheddar3 T brown sugardash cinn.

Stuff the squash; dot with butter and bake 30 min. @ 350°.

Ensalada de Frijoles Negros

4 c cooked black beansred onionred peppergreen pepper4 large Roma tomatoes2 T cilantro1/2 c o.o.1/4 c vinegarjuice 2 limessalt, pepperfeta, or 'Mexican goat cheese'

Marinate 24 hours.

Half-Hour Chili

Sauté in o.o. & wine: 3 onions2 garlic

1 carrot1 T chili pepper

Add:4 t chili powder1 t cumin42-oz. canned tomatoes1 t brown sugar

Cook over high flame few min.; add:2 'cans' kidney beans1/3 c bulgur

Simmer topless until thickened.

Chili From the Mission

2 T oil1 garlic1 green pepper1 celery1 carrot1 zuke

18-oz. canned tomatoes1 can kidney beans1 c red sauce1/4 c water1 1/2 t chili powder1 t basil1 t oreganohot saucesalt, pepperhominy

Pepper Party

Sauté onions, mushrooms, garlic, zucchini, and lots of peppers in o.o.; add salt & seasonings; throw in some tomatoes and/or red sauce: stew. Serve over rice. Top with grated cheese.

Sweet Potato and Maize Bread

Bake 2 lbs. sweet potatoes 1 1/2 hours @ 375°; mash pulp and measure-out 2 c. Set aside, then place the following in a mixing bowl:

1 c cornmeal1/2 t salt2 t baking powder

Add:

1 c milkStir in potatoes. Bake 40 + min. @ 375°.

Glazed Sweet Potatoes

Bake:2 lbs. sweet potatoes

Cool, skin, & cut into pieces. Grease baking dish with 1 T butter. Add potatoes. Dot with another T of butter. Add:

2 T brown sugar2 T lemon juicesome salt

Bake 25 min. @ 400°; stir; bake 25 more min.

Sino-Inca Peace Agreement Bean Spread

pinto beanshot sauce ('fair amount')fresh lime juicesweetened Chinese chili saucecream cheesefresh parsleyoilred sauce

Process. Stir in some green onions.

Them There Grits

Boil:2 c water1 c finely-chopped broccoli

Simmer 5 min.; stir in:1/2 c grits or polenta

Boil; cook over low flame 20 min., stirring occ. Add:2 T Parmesan cheese

Crock Chili

Place in crock:1 'can' chick peas1 'can' kidney beans1 'can' cannellini beans1 'can' black beans'

2 1/2 c cooked brown ricePlace on top of the above:

1 onion2 small zucchinis1 garlic8-oz. mushrooms1 can ripe olives, halved

Place on top of the above:large can crushed tomatoes1/8 t red pepper flakes1 t cumin-- salt2 t oregano

Cook 8 + hours; stir and let sit.

Maize Pudding

Heat and stir:2 T melted butter3 T flour

Gradually add:1¼ c milk

Heat until thickened; remove from flame & stir in:1 c grated cheddar3 c corn kernels1 c soft bread crumbs½ t salt-- sugar1 t dry mustard3 eggs + 2 whites

Put in 2-quart casserole. Water-bake 1¼ hours @ 325°. Knife test.

Red Beans and Rice

Sauté:1 T oil1 onion2 garlic

Add:2 tomatoes1 zucchini½ t oregano

Simmer the above 5 + min. Add:1 'can' red beanssalt & pepper

Heat through. Serve on rice; top with cheddar.

Kinderlehrer's Sweet Potato Pudding

4 c cooked sweet potatoes1½ c milk½ c 'sugar'-- diced figs-- golden raisins¼ c molasses-- oil / butter4 eggsrind 1 orange2 T flour½ t cinn.¼ t allspice

Into the baking dish. Dot with butter. Bake 30 min. @ 350° covered; 20 more min. topless. Serve hot.

Aztec Pudding

Simmer 15 + min.:½ c quinoa1 c water

Combine:2 eggs1 c milk / milke3 T brown sugar1 t almond extract

Add:1 c cooked brown rice½ c chopped figs¼ c rolled oats

Place in 1½-quart baking dish. Water bake 45 min. @ 375°.

Potato Cakes

2½ lbs. red new potatoessalt, peppercayenne½ c onion1 egg

Mash potatoes; add rest. Mix well & shape into small patties. Coat with flour, then chill 'overnight.' Re-dust & fry in oil.

Roast

Heat some o.o. & minced garlic. Toss with:halved new potatoeschunks of onioncarrot roundsturnip cubessalt & pepperthyme

Roast covered 30 min. @ 425°; topless 30 min. @ 450°. Vegetables are to be lightly browned and can be easily pierced.

Egg + Tomato

Sauté until golden:3 T oil1 onion

Add:1 lb. tomatoes, small dice (4 med.)salt & pepper1 t cumin¼ t turmeric

Heat 1 min. Add:6 eggs, beaten

Scramble over low flame until eggs set.

Black Bean Dip

2 c frijoles negros, well-drain'd4 T 'salsa'a bit of lime zest2 T lime juice¼ c cilantrosalt & pepper

Process. Serve with tortilla chips.

Pinto and Hominy

Rinse and drain:1 can yellow hominy3½ c cooked pinto beans

Put in saucepan with:1 tomato, diced small¼ c onion2 garlic1 chili pepper2 T cilantro1 t chili powder

½ t cumin½ c water

Heat.

Lappé's Chili Beans on Rice

Simmer for two hours:2 c dried pinto beans, soaked1½ quarts water½ large onion1 garlic1 bay leaf

Heat 2 T oil; add:2½ T flour2-3 t chili p.1-2 t cumin1 onion

Cook roux 5 min.; add to beans. Cook 1 hour, or until beans are soft and chili is thickened. 'Adjust' seasonings; add salt & pepper to taste. Serve on rice; top with cheddar or Monterey jack.

Chili'd Black Beans

Sauté 1 min.:2 T o.o.1½ c onion1 T chili pepper1 garlic

Add; sauté 30 sec.:2 t cumin1 t coriander1 t chili p.½ t red pepper flakes

Add; simmer 3½ hours, occ. stirring:7 c water28-oz. can diced tomatoes + juice1 lb. pre-soaked black beans

Purée half of the above; add:1 T chili peppers1 garlic

Stew 15 min.; add:salt1 T tequila (opt.)1 T red wine vinegar

Remove from flame.

Mexican Pan Bread

Cook:½ c dried beans

Reserve ¾ c of the broth. Sauté in oil:large onion2 garlic

Put half of the onions in another skillet (for baking), the other half in a bowl with:

the beans & broth1 egg2 T oil1 c cornmeal2 t baking p.1 T chili powder½ t cumin1 green pepper½ t salt

Mix and pour into skillet. Bake 15 min. @ 350°. Sprinkle with:1/3 c grated cheese¼ c black olives

Serve with the inevitable 'fresh salad' (avocado, tomatoes, onions, etc.)

Very Basic White Beans

Cook 1½ c great northerns; drain and reserve broth. Lightly brown 2 onions in 2 T olive oil. Add 8 cloves garlic & cook a few minutes. Into the pot with the beans, 2½ c bean broth, some thyme, sage, and a bay leaf. Simmer for a certain amount of time. Toward the end of the cooking process, add 2 t lemon juice, salt, & pepper.

More Spanish Rice***

Sauté 1 c onion and 4 t minced garlic in some oil. Add:

4 c canned stewed tomatoes1/2 c tomato juice1 c green peppers1 c yellow peppers1 c sliced mushrooms2 c corn1 t basil1/2 t Italian seasoning1 t saltpepper1/2 t cayenne

Boil; simmer 15 min. Add 4 c cooked rice; heat briefly.

Oven-Fried PotatoesThese are superb!

Put 2/3 cups of oil in a baking pan. Put 8 cups cubed potato chunks (1-inch dice) into the pan and roll them around to coat. Sprinkle on:

1½ t dill-- t oregano½ t onion powder2 t salt

Bake 1 hour @ 450°, turning and basting not entirely infrequently. Variation: add ¼ c fake bacon.

Hoppin’ Janeane

Sauté in some oil, onions, green peppers, garlic, celery, and other things if one might desire. Add some Creole/Cajun spice, red sauce, catsup, tomato paste, fake sausage, and black-eyed peas. Serve with rice.

Black Bean Salad

3 c cooked blacks1 c roasted red pepper½ c red onion¼ c parsley2 celery stalks

*2 T o.o.1½ T lemon juice1½ T balsamic1 T orange juice concentrate2 t soysauce1 t sugar½ t crushed garlicsome salt

Chili Beans & Macaroni

Cook some macaroni; drain & toss with olive oil, salt, and pepper. Stir in some red sauce, then some chili beans. Heat in skillet.

Curried Beans

Sauté:2 T o.o.1 c onion1 t ginger root

Add:1 t coriander2 t cumin1 t turmeric¼ t cayenne1 t salt

Add:1 c chopped tomatoes2 T tomato paste

Add:1 'can' each, kidney beans, pinto beans, and chick peas, well-

cooked.

'Even My Children Love These'

Quarter:1 lb. new potatoes

Toss with:2 t Cajun spice1 t paprika1 t salt1 T o.o.

Bake 20 + min. @ 400°.

Cajun Spice

1 T garlic powder1 T onion powder2 t crushed black pepper1 t cumin1½ t cayenne½ t allspice1 t oregano1 t thyme Mix. Store in jar.

Maria's Tamale Pie

Pour 6 c hot chili beans into 9x12 pan. Top with some sharp cheddar, then the following:

2 c + 2 T buttermilk2 t soda1 t salt2 T oil2 c cornmeal

Bake 30 + min. @ 400°.

Old-School Spoon Bread

Cook until thickened (5-7 min.):1 c cornmeal3 c milke

Add:1 t salt2 T 'butter'

Cool to lukewarm. Stir in:2 egg yolks

Beat 2 whites stiff & fold in. Bake until firm and slightly browned.

Cauldron-style Black Bean Chili

1 lb. black beans4 c boiling waterlarge oniongreen pepperred pepper1½ T chili powder-- cumin¼ t seasoning½ t liquid smoke1 t salt3 cloves garlic1 can tomato paste6 plum tomatoes, or 1 28-oz. can

Add tomatoes and paste late in the cooking process. Variation: add anything else that one might possibly desire.

Classic Black Beans

Soften:2 onions4 t garliclarge green pepper4 T o.o.

Add:4 fresh tomatoes

After a few min., add:salt & pepper4 c cooked black beans

Simmer covered. Serve with rice.

Sweet Potato Pudding

4 c cooked sweet potatoes1½ c milke½ c figs-- sugar-- golden raisins¼ c molasses-- oil / 'butter'4 eggszest 1 orange2 T flour½ t cinn.¼ t allspice

To the baking dish. Dot with 'butter'; bake covered 30 min., 20 min. more topless. 'Serve hot.'

q1 Breads

All my life I've relished good bread and loved the resilience of dough in my hands, the relaxed rhythm of kneading, the fragrance of baking, the beautiful even-grained cross-section of a well-risen loaf. Nowadays my ideal day begins in my Greenwich Village garden, with the little fountain splashing among the flowers, an amazing number of birds in full voice, and the distant sounds of a great city waking up. I carry out a tray with a steaming pot of tea, curls of fresh butter, and a couple of thick golden slices of homemade toast to munch slowly.

For more and more people, I find, real bread is a part of life, one offering tremendous reward for very little effort.

Cornmeal Bread

This is a deliciously crunchy loaf with a texture quite different from that of most other breads, although it is somewhat similar to oatmeal bread. I find it best freshly sliced and toasted, and make it often to use for breakfast, since it is a good keeper. It makes a beautiful, well-risen loaf that should be thoroughly cooled before slicing. Don’t let the smell of it tempt you into cutting a big chunk off while it is still hot.[2 loaves]

½ cup cornmeal1 cup boiling water1 teaspoon salt

*2 packages active dry yeast½ cup warm water (100° to 115°, approximately)1 tablespoon granulated sugar

*1 cup warm milk2-3 teaspoons salt¼ cup dark brown sugar4 to 4½ cups all-purpose flour (preferably unbleached)

Pour the cornmeal into the boiling water with the salt and stir vigorously until it cooks thick (about 4 minutes). Place it in a large mixing bowl to cool. Proof the yeast with the granulated sugar in the water, then pour into the mixing bowl with the cooled cornmeal mixture. Mix well. Add the warm milk, salt, brown sugar, and flour, 1 cup at a time, stirring very well after each addition of flour. When the mixture is well blended and begins to pull away from the sides of the bowl, turn out on a lightly floured board and knead until smooth and elastic, about 10 to 12 minutes, adding more flour as needed. Butter a large bowl. Place the dough in the bowl and turn to coat with the butter on all sides. Cover and set in a warm, draft-free place to

double in bulk.Punch the dough down and turn out on a lightly floured board. Cut in

half, shape into two loaves, and let rest while you butter two 9 x 5 x 3-inch pans. Place the dough in the tins, cover, and let rise again until almost doubled in bulk, or just level with the tops of the baking tins. Bake in a preheated 425° oven for 10 minutes, then lower the temperature to 350° and continue baking for 20 to 25 minutes, until the bread is nicely browned and sounds hollow when removed from the tins and rapped with the knuckles on top and bottom. Place the loaves, without tins, on the oven rack for a few minutes, to crisp the crust. Cool on racks before slicing.

Maize Bread

1:3 1/2 c phlour (combination of maize, whole wheat, and white flours)2 t baking powder1 t soda2 t salt2 T 'sugar'

2:1 egg1 'jar' yogurt4 T oil

Bake in hot oven.

Bakers Rye: the basic recipe

1:4 c total: rye, w.w., white, wheat germ, rice polish

2:yeastcarawaycarobsalt

3:2 c warm waterfew T molasses

Multi Bread

1:4 T oat bran-- rice polish-- vital wheat gluten-- crack'd wheat6 T flax-- wheat germ + enough w. w. / white flour to make 4 c

2:salt & yeast

3:2 c warm water2 T molasses4 T oil

Herbed Multi Bread

Add 3 T sugar, ½ teaspoon dill weed, 1 teaspoon rosemary, & a bit of fresh chopped onion.

Olga's Bread

Make as above except add some rye flour + some caraway; add some buttermilk and an egg.

Barnard's Assistant's Cornbread

1 1/2 c cornmeal-- w.w.p.f.3 T 'sugar'1 1/2 t salt-- baking p.3/4 t soda2 1/4 c 'soymilk'2 1/4 T vinegar3 T oil

Bake @ 400°.Optional: buttermilk; hold the vinegar.

Myrtle's Bread

3 3/4 c w.w.f.1 T salt2 c warm water

2 T molasses1 1/2 T yeast

Warm flour in oven. Bake @ 400°.

'Burger Buns'

1 1/2 c w.w.f.-- flour1 T yeast1 t salt1 c 'milk'2 T water4 T molasses2 T 'butter'

Giobbi's Italian Bread

1:2 t yeast2 c warm water1 1/2 t saltpinch sugar

2:2 1/2 c w.w.f.1 c + white

1: proof; add to 2. Knead, rise, & punch. Long loaf or flat loaf. 30 min. @ 425°; 20 min. @ 350°.

Grateful Colon Bread

1 1/2 c 'bran flour'2 1/2 c w.w.f.3/4 t salt4 T Suca.1 1/2 t soda1/2 c raisins2 c buttermilk1/2 c molasses 'Bake 1 hour slowly.'

McBiscuit:

2 c w.w.p.f.

2 T baking powder1/2 t salt 4 T oil3/4 c milk Wet -- dry: 400°.

Kwik Rolls

1 c buttermilk2 T yeast3 T honey2 T oil2 1/4 c w.w.p.f. Dry -- wet: beat well. 12 'tins' --- allow to rise to top, then bake 20 min. @ 350°

Clintonia Molasses Bread

2 1/2 c w.w.f.1/2 c cornmeal1 t salt1 1/2 t soda1/2 c molasses1 2/3 c buttermilk

'Bake in slow oven 1 hour.'

Drop Biscuits

1:1 c w.w.f.1 c flour1 T baking powder1/2 t salt

2:1/3 c oil1 c milk from powder

1: sift into bowl. Fold in 2 with spatula. 10-12 min. @ 400°.

Barley Drop Biscuits

1:1 c barley flour1 t salt2 t baking powder

2:

2 T butter

3:1/2 c buttermilk1 egg

Sift 1. Cut in 2. Add 3. 12-15 min. in hot oven.

McIrish Bread

1:1 can new potatoes + liquid2 eggs or a few yolks1 T honey1/2 c milk4 T oil/butter

2:3 c phlour (white, w.w., rye)4 t yeast2 T flax6 T brans2 T vital wheat gluten2 T crack'd wheat2 t salt2 t caraway

1: process. Do the rest. Add some onion if desired.

Uppity Karen

1:1 1/2 c flour-- w.w.f.1/2 c wheat germ-- crack'd wheatyeast & salt

2:1 1/2 c apple juice4 T o.o.

Tocopherol Bread

1:1 c wheat germ

1 1/2 c flour-- w.w.f.salt & yeast

2:2 t honey13 + oz. water

3:wheat berries4 T oil

Abbot George's Bread

3 1/2 c white flour1 t salt3 1/2 t yeast1 t Sucanat1 1/2 c water3 T o.o. Bake @ 400°.

Mennonite Water Bread***

1 1/2 c flour1 1/2 t yeast1/2 t salt1 1/2 t sugar1/2 c water Bake @ 400°.

Gazette Italian

2 1/4 c flour3/4 c semolina1/2 t salt1/4 t sugar1 c warm water1/2 T yeast

100% Rye Ingredients

2 1/4 c rye flour1/2 T yeast1 t salt1 c warm water

1/2 T oil Before first rising, stir, but do not knead.

Dillard's Rye

4 T apple juice concentrate2 t salt1 1/2 c milk1 1/2 T yeast -- caraway1/3 c onion1 T oil1/2 c wheat germ1 1/2 c flour -- rye flour

Doak's Rye

Prepare as above, except for the juice concentrate substitute some honey and cider vinegar mixed with hot water; buttermilk; throw in some fennel seeds.

Hilda's Rye

1:2 T yeast2 c lukewarm water2 c rye

2:2 t salt -- sugar1 c rye flour -- flour2 T caraway

1: let sit in warm spot 8 + hrs. 2--1: beat, rise, punch, knead. Bake 1 3/4 hrs. @ 300° in pan of water.

Barley-Nut Bread

1 c barley flour1 1/4 c w.w.f.2 t baking powder1 t salt

2 T honey1 T oil1 egg3/4 c + 2 T milk

1 c chopped nutsBeat 2 into 1. Fold in nuts. 45 min. @ 325°.

Black Sea Bread

rye & barley floursaltcarawayfennelgingercarobonion powder (optional)

yeastcoffeemolassesvinegaroil

These Here Biscuits

1:1 c + 1 T buttermilk

2:1 T yeast4 T water (warm)

3:1 1/4 c flour -- w.w.f.1/2 t soda1 t baking powder2 T Suca.

4:1/2 c marg., softened

4--3: add 1 & 2. Roll out 1/2-inch-thick. Cut into 3-inch rounds. Rise 20 min. Bake 15 min. @ 400°.

Candlemas Cornbread

1 c cornmeal1 c + 2 T w.w.f.2 T sugar1/2 t salt-- soda1 t baking powder1 egg2 T oil1 T vinegar + enough soymilk to make 1 1/2 c ....or: 1 1/2 c buttermilk

Bake 40 min. @ 400°.

Chili'd Cornbread

1 c flour1 1/2 c cornmeal1 T bak. p.1 t salt1/2 t soda1 t sugar1 c corn kernels2 eggs2 chili peppers2 T sweet peppers1 c buttermilk2 t oil1 c grated cheese

Mix. Pour into hot 'iron' 'skillet.' Bake 1 hr. @ 400°.

A Whole Wheater

1: > 1 T yeast > 2 T honey > ½ t salt > 1½ c warm water

2: > 3 + c w.w.f.

2--1: knead 15 min. Rise, punch, and knead (for a minute). Rise 40 min. Bake @ 350°.

Sumerian Flatbread***

1 c barley flour½ c sesame seed flour

1 t oil½ t salt

¼ c onions

2--1: stir in some water a little at a time. When dough peels away from sides of bowl and holds together, work with hands until soft and pliable. Divide into fours and roll out ¼-inch thick, pressing in some sesame seeds + some salt with the rolling pin. 15 min. @ 400°.

Spelt Bread

2 c spelt flour1 T yeast2 T sugarpinch salt2/3 c warm buttermilk1 T butter

After final rising, brush with melted butter.

More Drop Biscuits

4 T oil¾ c milk2 c w.w.p.f.1 t bak. p.½ t salt

Wet-dry; add more milk if nec. Drop into muffin tins--half-full. 20 min. @ 400°.

Focaccia

1:1¼ c w.w.f.-- white flourpinch sugar1 t salt1 T yeast2:1 c warm water3 T o.o.

2--1: mix, knead, and roll out to an oval ½-inch-thick. Make cuts in center then pull edges of dough apart. Brush with o.o. + coarse salt. 20-30 min. @ 450°.

Beard's Authentic Irish Soda Bread

3 c w.w.f.1 c white1 T kosher salt2 t 'regular' salt1 t soda1½-2 c buttermilk

Mix dry ingredients well. Add enough buttermilk to make a soft dough, 'similar in quality to biscuit dough, but firm enough to hold its shape.' Knead a few min. until dough is 'smooth and velvety.' Form into a round loaf and score. 40 min. @ 375°.

Old Lady From the 70s Rye Bread

2 c w.w.f./2 c rye flour¼ t sugar1 t salt2 t caraway4 T cider vinegarwarm waterpresumably some yeast

Knead with white flour. Bake in 9-in. round dish.

A Topping For Flatbreads

Beat 1 egg + 1 T water; brush on already baked bread. Sauté ¼ c onions in 2 T o.o.; spread on bread. Sprinkle on 1 t sesame seeds, + 1 t poppyseed. 8-10 min. @ 500°

More Drop Biscuits

4 T oil¾ c milk2 c w.w.p.f.2 t bak. p.½ t salt

Wet into dry. Add more milk if desired. Drop into 'muffin tins' (¾-full). 20 min. @ 400°.

Scotsmen's Soda Bread

1 c oat flour

1/3 c rye flour2 2/3 c white flour1½ t baking soda2 t salt1½ c + 2 T buttermilk

Wet--dry: mix quickly. Shape into 2 rounds 6-in. in diameter. Slash tops & put in preheated (450°) oven. Bake 5 min.; reduce heat to 375° & bake 30 min. longer.

Barley Flour Drop Biscuits

Sift:1 c barley flour¼ t salt2 t bak. p.

Cut in:2 T butter

Stir in...1/3 c buttermilk1 egg

...just to moisten. Drop: 12-15 min. @ 425°.

Maize Muffs

Process:½ c firm silken tofu¼ c apple juice concentrate-- water1 T oil

Add to:½ c w.w.p.f.-- cornmeal1 t baking p.½ t soda¼ t salt

House Rolls

2 c w.w.p.f.1 c white flour½ T yeast1 t salt

*1 c buttermilk3 T honey

Mix, knead, rise, punch, rise, divide into rolls, and bake.

Mrs. Bung's Bread

2 c scalded milk2 c chopped dates

*½ c molasses2 eggs1 t vanilla

*1 c w.w.f.1 c flour1 T baking p.1¾ c miller's bran½ t cinn.-- salt*

1 c ch. hazelnuts

Soak dates in hot milk. 1 + 2: stir into dry ingred. Stir in nuts. To the loaf pan: bake 1 hour.

Time-Tested Cornbread

1 c w.w.f.1 c cornmeal2 T sugar½ t salt1 t bak. p.½ t soda

*1½ c 'soured soymilk'1 egg2 T oil

Bake @ 400°.

Barley Bread

Scald ¾ c + 2 T milk; place in mixing bowl. Stir in:½ T salt1 T oil

Cool to lukewarm. Stir in:2 T honey1 T yeast

2 T lukewarm waterStir in:

1½ c barley flourBeat, then knead until dough is elastic. Shape into loaf; put on cookie sheet. Rise 1 hr. (dough will rise but slightly). Bake 1 hour @ 325°.

70s Bran Muffins

Mix and set aside:1½ c 100% bran cereal1 c milk

Add:1 egg½ c applesauce2½ T butter, melted

Add:1 c flour2½ t bak. p.¼ c brown sugar

Fill 12 muffin 'tins' ¾-full. Bake 15 + min. @ 400°.

Mrs. H. D. Beikert's Soda Bread

2 c w.w.f.1 c flour1 t bak. p.1 t soda1½ c buttermilk

Knead 4 2 min.; form into ball and flatten to a 7-in. circle. Score an X. 40 + min. @ 375°.

Ojakangas' Biscuits

Put in bowl:½ c wheat germ-- flour2 t baking p.1 t sugar½ t salt

Cut in:2 T hard butter, cut into pieces

Add :1 T ice-cold water

Add:1 T ice-cold water

Roll out to ¼-inch-thick; cut into 2-inch rounds. Bake 10-12 min.

Kwik Rolls

1 c buttermilk (warm)2 T yeast3 T honey2 T oil2¼ c w.w.p.f.

Fill 12 muffin 'tins' half-full. Rise to top. Bake 20 min. @ 350°.

Sourdough Starter

1 c w.w. or rye flour1 c warm water½ T yeast1 garlic

Let sit in warm spot 3-4 days; discard garlic.

Yogurt Cheese Biscuits

Dissolve:2 t yeast¼ c warm water

Add:3 c w.w.p.f.1 t salt1½ t baking p.½ t soda1 T sugar

Add:1 egg1¼ c yogurt cheese

Stir and knead slightly. Roll out to ½-inch-thick; cut into 3-inch rounds. Rise 3 hours (sic) on baking sheet. Bake 12 min. @ 450°.

Dublin Soda Bread

4 c w.w.f.2 c flour1½ t salt-- soda*

2¼ c buttermilk

Knead and form into big ball. Flatten to 2-inches thick. Score deep cross 'edge to edge.' 40 min. @ 400°.

Another Rye

1½ c milk½ t honey2 T yeast2½ T syrup or honey

*1 c rye2½ c w.w.f.½ T salt

Knead & rise as usual. Place round loaf in cold oven & bake 1¼ hours @325°.

Yeasted Cornbread

2 T yeast1 c w.w.f.1 c cornmeal2 c white flour1 T salt

*1 c warm buttermilk4 t vinegar4 T honey2 T orange juice concentrate½ c oil2 eggs

Wet into dry. Allow to rise. Bake 50 min.

Old Mr. Bung

Let soak 15 min.:2 c heated milk2 c chopped dates

Add:½ c molasses2 eggs1 t vanilla

Add:2 c whole grain flours1¾ c bran

1 T baking p.½ t salt

Add:1 c chopped nut meats

To the loaf pan: bake 1 hour @ 350°.

Kwik Biscuits

2 c w.w.f.2 t baking p.½ t salt4 T oil¾ c milk

Wet—dry. Half-fill muffin tins. 20 min. @ 400°.

Let Us Bake Rolls, If You Please

Proof:1 c warm water6 T molasses1 T yeast

Add:1/3 c o.o.1 egg1½ c w.w.f.

Beat 10 min. @ slow speed. Add:½ c wheat germ½ c w.w.f.½ T salt1/3 c milk powder

Knead; rise twice. Bake @ 350°.

Let Us Please Bake Some Raised Cornbread

1 T sugar1/3 c warm water1½ T yeast

á1 egg2/3 c buttermilk3 T oil½ c wheat germ

á1¼ cornmeal

¼ c w.w.p.f.1 t salt½ c milk powder

Rise 30 min. Pour into 8-inch pan. Rise 10 min. Bake 35 min.

Happy Innards Bread

1 c oat bran1 c w.w.f.4 t baking p.½ t salt

Add:4 T oil4 T honey1 c yogurt2 eggs

9x9 pan: 25 min. @ 400°.

Zen Breadsticks

2 c w.w.f.2 c flour2 T oil1 t salt2-3 c water

Mix; 'rise'; roll-out ¼-inch-thick; cut into sticks 6-inches-long; sesame seeds on top. 20 min. @375°.

Zen Chapatti

Equal portions of w.w.f. and corn flour + salt & water: mix; flatten dough with hands and place in oiled pan. Cook over med. flame--10 min. each side.

Norway Flatbread

1 c barley flour1 c w.w.f.½ t salt¾ c lukewarm water Mix. Knead. Divide. Roll. Bake @ 275°.

Swedish Crisp Bread

2 c rye flour4 t yeast1¼ t salt-- ground caraway-- ground fennel seed

^2/3 c lukewarm water

Knead. Rise. Knead. Divide dough into 5 parts; roll out each one very thin. Cut in rectangles, put on baking sheet, & prick. Bake 7 min. @ 475°.

Sourdough Starter

1 c warm water½ c w.w.f.1/8 t yeast Cover. Let stand 24-48 hours in warm place.

Wheatless Cornbread

1 c cornmeal1 c barley flour2 t bak. p.½ t soda½ t salt

^1 c buttermilk4 T honey4 T oil / butter1 egg 9x9 baking dish. Bake @ 425°.

Spelt Biscuits

2 c spelt flour1½ t baking p.½ t salt4 T oil¾ c cold water

Combine and beat. Drop by spoonfuls. 10-12 min. @ 425°.

Cinnamon Bread / Rolls

Grab some dough & roll it out. Brush with butter; sprinkle on some brown sugar and cinnamon. Roll up & bake.

Krackers

1 c w.w.f.¼ t salt1/8 t baking p.

Cut in 2 T cold butter, adding a bit of ice water. Mix and knead; dough should not be sticky. Roll out and prick with fork. Score. Bake 7 min.

Orange Order Bread

Heat:1 c orange juice½ c raisins

Add:¼ c rice syrup1 T orange zest½ t salt

When lukewarm, add:1 T oil1 T yeast

Add:3 c w.w.f.

Knead, rise, bake, etc.

A Seven Grainer

Prepare and set aside:1 c seven grain½ c hot water

Add:1¼ c lukewarm water1 T yeast2 T brown sugar

Add:2 t salt1 T oil/butter1 c w.w.f.

Let sit in warm place 15 min. Add:1 c + bread flour

Knead 'a few turns.' Add:±½ c toasted sunflower seeds

Form into 'buns,' flatbreads, etc. Rise 45 + min. Bake @ 400°.

...reminiscent of the Boston brown bread of my childhood...

Mix & set aside:2 T vinegar1½ c soymilk

Whisk:2 c w.w.f.1 c white2 t baking soda½ t salt

Add:the clabbered soymilk½ c molasses-- raisins

Bake 1 + hour @ 325°. Toothpick test.

Plain Jane Rye

1 c warm water½ T yeast

^1 t salt½ T oil

^2¼ c rye flour

Stir. Rise 2 + hours. Knead. Rise in loaf pan. Bake 1½ hours @ 300°.

Buttermilk Bread

1¼ c buttermilk¼ sour cream

Add in order:

¼ c molasses½ t salt¼ c brown sugar2 t soda2 c w.w.f.

Let stand 30 min. in pan. Bake slowly 40 + min.

Mrs. Emerson's Loaf

2 c 'buttermilk'3 T 'butter'1 T salt3 T honey

^½ c wheat germ2 T yeast4 c w.w.f.

A Fast Whitie

3 c flour1 T sugar1¼ t salt2 t yeast½ c milk-- hot water2 T oil or 'butter'

Make & bake.

Quaker Muffs

2¼ c oat bran¼ c nuts-- raisins2 t baking p.½ t salt

^¾ c buttermilk1/3 c honey2 eggs2 T oil

Wet > dry: fill 12 'tins' almost full. 17 min. @ 425°.

Crisp Flatbread

2 c w.w.p.f.½ t salt1 t soda

^¼ c honey½ c 'yogurt cheese'

Roll out ¼-inch-thick; score and prick. 10 + min. @ 375°.

Kwik Rolls

1 c 'buttermilk'^

2 T yeast3 T honey2 T oil2¼ c w.w.p.f.

Beat well: 12 'tins'--half-full. Allow to rise to top. Bake 20 + min.

Spelt Bread

2 c spelt flour1 T yeast2 T sugarpinch salt

^2/3 c warm 'buttermilk'1 T 'butter'

After final rising, brush with butter.

Scotsmen's Oatcakes

2 c oat flour1 T baking p.¼ t salt

^1 c buttermilk

Drop heaps onto baking sheet. 12-15 min. @ 425°.

The Irishman

¾ c cooked steel-cut oats2 T butter1 egg

^1¼ c warm milk½ T maple syrup2 T yeast

^flour

potato flouroat flouroatsoat branrice bransoy flour +enough w.w.f. to make 4 cupssome salt

Russian Rye Bread

1 heaping T yeast1 heaping T salt1½ c warm water

^3¾ c rye flour

Knead. Let rise in a moderately warm place for 18 hours. Punch, knead, and let rise again. Bake 50 min. @ 375°.

Black Bread (Russian, Ukrainian)rec.food.cooking/rodrigues73 (1999)Makes 2 Loaves

Here's a great recipe for Black Bread which is a Russian, Ukrainian recipe.

4 cups rye flour3 cups all-purpose flour1 tsp granulated sugar2 tsp salt2 cups 100 percent bran cereal2 tbsp caraway seed, crushed2 tsp instant coffee granules2 tsp onion powder1/2 tsp fennel seed, crushed2 pkg dry active yeast2 1/2 cups water1/4 cup vinegar1/4 cup dark molasses1 oz unsweetened chocolate1/4 cup butter or margarine (1/2 stick)1 tsp cornstarch1/2 cup cold water

Combine rye and all-purpose flour, set aside. In large bowl thoroughly mix 2 1/3 cups flour mixture, sugar, salt, cereal, caraway seed, instant coffee granules, onion powder, fennel seed and yeast.

Combine water, vinegar, molasses, chocolate and butter in saucepan. Warm over low heat. Gradually add to dry ingredients. Beat at medium speed with electric mixer for 2 minutes, scraping bowl occasionally.

Add 1/2 cup flour mixture. Beat at high speed 2 minutes, scraping bowl occasionally. Stir in enough additional flour mixture to make soft dough.

Turn out on lightly floured board. Cover dough with bowl. Let rest 15 minutes. Then knead until smooth and elastic, about 10 to 15 minutes. (Dough will be sticky.) Place in greased bowl, turning to grease top. Cover and let rise in warm place, free from drafts, until doubled in bulk, about 1 hour.

Divide dough in half, form into 2 loaves and place in 9-by-5- inch loaf pans. Or form into 2 round balls and place on greased baking sheet.

Preheat oven to 350 degrees. Bake 45 to 50 minutes or until bread sounds hollow when tapped on the top.

Meanwhile, combine cornstarch and 1/2 cup cold water. Cook over medium heat, stirring constantly, until mixture boils. Stir constantly for 1 minute. As soon as bread is baked, brush cornstarch mixture over tops of loaves. Return bread to oven. Bake 2 to 3 minutes or until glaze is set. Remove from pans. Cool on wire racks.

* * *Russian Black Bread

Recipe By : the California Culinary AcademyServing Size : 12 Preparation Time :3:20Categories : Breads, Muffins & Rolls International CuisineLow Cholesterol Low FatLow Sodium

Amount Measure Ingredient -- Preparation Method~~~~~1/2 cup lukewarm water1 cup low-fat buttermilk -- at room temperature2 tablespoons molasses2 tablespoons light honey1 package active dry yeast4 cups whole-wheat flour1 1/2 cups rye flour1 tablespoon crushed caraway seed1/2 teaspoon onion powder1/2 teaspoon crushed fennel seed2 tablespoons grain coffee

2 tablespoons carob powder2 tablespoons safflower oil, plus oil for coating pans

1. In a large bowl combine the water, buttermilk, molasses, honey, and yeast. Stir until yeast dissolves. Let stand for 5 minutes. Stir in 2 cups of flour, or enough to form a thick batter. Stir well; let stand 20 minutes.

2. Stir batter down, then add rye flour, caraway seed, onion powder, fennel seed, grain coffee, carob powder, and 2 tablespoons safflower oil to form a thick dough. Lightly flour a counter or breadboard and turn dough onto board. Knead until smooth and elastic (5 to 10 minutes). Lightly oil a mixing bowl and put kneaded dough into it. Cover with a dish towel and let rise for 40 minutes.

3. Punch down dough; cover again and let rise 30 minutes. Lightly oil a 2-quart loaf pan and preheat oven to 350 degrees F. Form dough into 1 large loaf; press into pan. Let rise 10 minutes.

4. Bake until loaf sounds hollow when tapped and comes easily out of pan (50 minutes to 1 hour). Let cool before slicing.

Makes 1 large loaf.

q1 MAKE SAUCES AND DRESSINGSSalad Dressings

Making a good vinaigrette, the basic salad dressing, is not only a matter of using the right proportions of oil and vinegar; it also depends on the strength of the vinegar and the type of oil. I always taste vinegar before I make a dressing...My preference in oils is for a full-bodied, fruity olive oil (vegetable oils are too light and tasteless to make a decent dressing), although if I want a more delicate dressing with a slightly nutty overtone I may substitute the French walnut or hazelnut oil.

Basic Vinaigrette

While the proportions of oil to vinegar are a matter of taste, this is the balance I prefer.Makes just over ½ cup, enough for a green salad for 41 teaspoon coarse (kosher) salt½ teaspoon freshly ground black pepper2 tablespoons wine vinegar8 tablespoons fruity olive oil

Mix the salt, pepper, vinegar, and oil with a wooden spoon or a fork, then taste and add more oil, vinegar, or seasoning if you feel the dressing needs it.

This basic dressing may be flavored with chopped herbs, shallots or green onions, garlic, or Dijon mustard according to preference and the

ingredients of the salad.

¶Herb Vinaigrette. Add 1 tablespoon chopped fresh herb...

¶Shallot Vinaigrette. Add ¼ cup finely chopped shallot or finely cut green onion to the dressing.

¶Garlic Vinaigrette. ...spear a crushed garlic clove with a toothpick, put it in the dressing and remove before tossing the salad...

¶Mustard Vinaigrette. A mustard-flavored vinaigrette is mostly used for strong-flavored greens...I like to use Dijon mustard...

Mayonnaise

This is such an essential dressing…that I find it odd how many people resist making it and resort to the commercial jar. It really is not difficult to make by hand with a whisk, and it’s a cinch if you have an electric hand mixer, a blender, or a food processor. I like to make mayonnaise with a fruity imported olive oil or half olive oil and half peanut oil, but according to how flavorful or bland you like your mayonnaise you can use any oil you like—olive, peanut, safflower, or the light grapeseed oil imported from France.

Makes 1¾ cups2 egg yolks (from extra-large eggs)1 teaspoon coarse (kosher) salt½ teaspoon Dijon mustard1½ cups olive oil, or half olive and half peanut oil1 tablespoon lemon juice

To make mayonnaise by hand, beat the egg yolks, salt, and mustard in a bowl with an electric hand mixer or wire whisk until the yolks become thick and sticky. Gradually beat in the oil, drop by drop, until the mayonnaise starts to thicken and stiffen, then beat in the remaining oil more rapidly, making sure it is incorporated before adding more. When all the oil is beaten in, beat in the lemon juice. Remove to a covered jar or bowl and refrigerate. It will keep for up to 10 days in the refrigerator.

¶Blender Mayonnaise. Put 2 whole eggs, the salt, mustard, and lemon juice in the blender and mix for just 5 seconds at the blend or high setting, then, with the machine still running, remove the cover insert and dribble the oil in very slowly until the mayonnaise starts to thicken, then add the rest of the oil more quickly. The minute the mayonnaise is thick and smooth, stop blending.

¶Yogurt mayonnaise. Combine equal parts of mayonnaise and plain yogurt.

¶Mustard Mayonnaise. To each cup of mayonnaise add 1 tablespoon Dijon mustard.

¶Tartare Sauce. Mix 1½ tablespoons finely chopped onion, 2 teaspoons chopped parsley, 1 teaspoon lemon juice, and 1 tablespoon finely chopped dill pickle into 1 cup mayonnaise.

¶Rèmoulade Sauce. Mix 1 finely chopped hard-boiled egg, 2 tablespoons finely chopped capers, 1 tablespoon finely chopped parsley, 1 teaspoon lemon juice into 1½ cups mayonnaise. Check for seasoning and add salt and pepper to taste.

¶Louis Dressing. Mix 1/3 cup chili sauce, 1 tablespoon grated onion, a dash of Tabasco, and 1/3 cup whipped cream into 1 cup mayonnaise.

A Glorious French

4 T honey1 T catsup1/2 t yellow mustard1/2 T horseradish2 T wine vinegar2 T lemon juice1/2 c olive oilsmall garlic1/2 T parsley1/4 t celery seedsome salt if desired

A Good Italian

1 T oil3 T o.o.3 T red wine vinegar1 T lemon juice1 t Dijon mustard1/2 t garlic1/2 t sugar1/4 t saltsome pepper1 1/2 t Italian seasoning

A Basic French

3/4 c oil4 T vinegar

1 t salt1 t sugar1/2 t paprika1/4 t dry mustardsome pepper1/3 c capers, finely minced, or,1 clove garlic

Shake in jar.

Rapid Red Sauce

Place in blender:

2-3 cloves garlicsweet peppers (dried)1 can tomato paste1/2 t salt1 t sugar1/2 t Italian seasoning1/8 t garlic powder1/8 t onion powder1/4 t parsley powder1 t balsamic vinegar1 T oil or butter2 T olive oillarge can & small can whole tomatoes, sans juice

Process.

Egg Dressing

1 c water2 eggs1/2 c vinegar1 1/2 t mustard powder1/2 t salt3 T cornstarch1/2 c sugar

All ingred. at room temp. Blend in blender. Cook in double boiler until thickened.

Mrs. A. H. Bachman's Boiled Salad Dressing

1:1 c milk

2:3 eggs1 T yellow mustardscant 1 c sugar1 t salt1 T flour

3:1 c vinegar

4:3 T butter

Boil 1. Beat 2. Boil 3. Into the double boiler ye go: cook until thickened; add butter.

Shaker Dressing

1:1/4 t dry mustard1 t salt-- sugar1/8 t pepperdash cayenne

2:3 egg yolks

3:1/2 c vinegar-- water

4:1 T butter

1--2: cook in the 2x. Add 3 & 4; let cool.

Dressing 4 Fruits, Puddings, etc.

juice of 2 lemons & 2 oranges1 c 'sugar'2 eggs

'Cook until thick.'

Amish Mustard Dressing

1:1 1/2 t dry mustard1 T water

2:2 T flour1 t saltdash cayenne

3:2 yolks3/4 c water

4:2 T cider vinegar1 T sugar

2: into the double boiler. 3--1: into the double boiler. Cook 10 + min. Add 4.

Home Made Tahini

1/2 c finely-ground sesame seeds2 t lemon juice4 T water (or more)1 t oil Process.

So-Called Russian Dressing

1 c mayonnaise4 T chili sauce1 T horseradish1 T celery-- sweet pepper Mix.

Dressing 4 Tart Greens

2 T wine vinegar, 1 T Dijon mustard, salt, pepper, & 6 T oil

Potato Salad Dressing

3/4 c mayonnaise-- yogurt1 T sugar1 1/2 T white wine vinegar

1 1/2 t saltblack or white pepper1/2/t celery seed or dillweed1 T yellow mustard3 T o.o.1 1/2 T lemon juice

Creamy Tomato Sauce

1/2 c yogurt-- red sauce2 T Parmesan1 T fresh basil-- fresh parsley Heat in double boiler. Toss with hot pasta.

Not French Dressing

1/2 c yogurt2 1/2 T catsup2 T water1 1/2 T cider vinegar1 T mayonnaise1 garlic, crush'd1/4 t sugarblack pepper

Avocado Dressing:

2 ripe avocados2 c yogurt3 T lemon juicepinch cayennesalt & pepper

Process avocados. Add rest and process. Chill.

Old-Timey Boiled Dressing

1:2 T flour1/4 t salt1 t dry mustard1 1/2 T sugardash cayenne

2:2 egg yolks

1 1/2 T butter3/4 c milk4 T vinegar

1: mix in the double boiler. Add 2: cook & stir.

Lemon Curd

1:3/4 c 'sugar'2 eggs2 yolks1/2 c lemon juice

2:1 c marg., softened

3:1 T lemon zestpinch salt

1: cook in the double boiler until thick and glossy. Remove from heat and gradually stir in 2, then 3; cool.

Dijon Dressing

2 T Dijon mustard3/4 c o.o.1/4 c (sic) balsamic vinegar1/2 t salt1/4 t pepper

Very Basic French

1 1/2 t wine vinegar4 1/2 T o.o.salt & pepper

Tofu Mayonnaise

1 box Mori-Nu--firm2 t lemon juice- cider vinegar1 1/2 t sugarheaping 1/2 t salt- mustard

2 T o.o.

Lime Dressing

4 t lime juicesalt & pep.1/2 t cumin4 T oil1/2 t hot sauce

Lemon Dressing

1/3 c o.o.2 T lemon juice1/2 t dry mustard1 garlicpinch saltpinch cayenne

More Tofu Mayonnaise

1 pkg. Mori-Nu4 T cider vinegar2 t Dijon- tamari2 T oil

Let's Make a No-Oil Salad Dressing

1 c yogurt2 T lemon juice or wine vinegar or tarragon vinegar1/2 t dry mustard- salt- paprika1 garlic1 finely-chopped onion Mix well & chill

Lucid's Vinaigrette

4 T o.o.dash soysauce2 T balsamic vinegarjuice 1 lemon1 T brown rice syrup2 T dry mustard

1-2 garlic Warm oil and soysauce first

Abbot George's Unbeef Broth

2 T soysauce1 t Kitchen Bouquet2 c water1 T nutritional yeast1/4 c onion1/8 t sage1 t oil Simmer 5 min.

Un Ham Broth

4 T soysauce2 t Kitchen Bouquet2 T nutritional yeast1/2 c onion1 t oil1/4 t sage-- salt1/2 t pepper-- orégano1 t garlic p.1 1/4 t liquid smoke2 c water

Simmer 5 min.

Unbeef Gravy

Make Unbeef broth with potato water. Slowly add a roux to the simmering broth. Cook 10 min.

Pimiento Cheez

1: > 4 T agar > 1 c water

2: > 3/4 c cashews > 4 T pimiento > 1 t salt > 1 t onion p. > 1/2 t oil

3: > 2 T lemon juice

1: soak 5 min., then boil gently until clear. 2: process until very smooth. Add 1 & process 30 sec. Add 3; process '1' sec. Pour into mold and chill.

Pizza Cheez

1: > 1/2 c nut. yeast > 4 T cornstarch > 1 t salt > 1/2 t garlic p.

2: > 2 c water

3: > 1 T oil > 1 t prepared mustard

1: whisk in saucepan. Add 2: cook & whisk until mixture thickens. Cook 30 more sec. & remove from flame. Whip in 3. Add more water if nec.

Yeast Cheez

1/2 c nutritional yeast- flour1 t salt1/2 t garlic powder

2 c water

1 T marg.1/2 t yellow mustard

Whist water into 1. Cook over med. flame until mixture thickens. Whisk in 3. Chill; keeps 5 days.

Another Lemon Dressing

1/3 c o.o.6 T lemon juice2 T red wine vinegar1/3 c green onions2 T parsley1 T garlic1 t Dijon mustard1/4 t saltpepper

Abbot George's Miraculous Whip

1 T cashews1 pkg. Mori-Nu1 T cider vinegar

'1/2 c' water1 1/2 t yellow mustard1 t garlic4 T onion1/4 t white pepper1 1/4 t salt1 T lemon juice or white vinegar3 T oil Process and chill

Abbot George's Soup Thickener

For each 2 cups of soup: 1 T marg. + 1 t potato flour. Stir flour into marg. Heat; add some soup.

Dressing for Falafel

Whisk together: > 1/2 c tahini > 4 T lemon juice > 1 t garlic > some pepper > 1/2 t dry mustard > 1/8 t cayenne + some salt if desired. Gradually whisk in up to 4 T water.

Antioxidant Relish

Process together 1 bag cranberries, 1 organic orange (seeded and quartered), and 3/4 c 'sugar'

Another Vinaigrette

1/3 c o.o.6 T lemon juice2 T red wine vinegar1/3 c scallions2 T parsley1 T garlic1 t Dijonsalt & pepper

Kwik Berry Sauce

Process for 5 seconds, then chill: 1 pint straw or some other fresh berry, 1/2 c confec. sugar, 1/2 t Fruit Fresh or something of a similar nature.

Giobbi's Pesto

Process: 5 T 'good olive oil,' 1 c walnut meats, 4 c tightly-packed fresh basil, 3 T fresh parsley, & salt + pepper. Put in jar & slowly add 1/2-inch olive oil. Chill. 'It will last all winter.'

Avocado Dip

1 avocado, chopped1/4 c mayonnaise1 slice onionjuice 1/2 lemon1/2 t saltfew drops hot sauce

Blend. Let 'ripen' in refrig.

Lemon Curd

juice 2 lemonsrind 1 lemon2 eggs4 T butter1 c honey

Cook in double boiler until mixture thickens. Cool; serve warm on top of gingerbread and the like.

Vanilla Sauce

1: 5 egg yolks > 1/2 c 'sugar' > 1 t cornstarch > 1/8 t salt2: 2 c half & half, scalded

1: beat until foamy. Add 2 in a stream. Heat in saucepan until thickened. Add 1 t vanilla.

Falafel Dressing

1 c yogurt2 T tahini1/4 t cumin2 T lemon juice1 garlicbit of salt

Whisk.

Faux Russian Dressing

1/2 c oil1/4 c tomato paste-- mayonnaise-- vinegar1/2 t salt-- paprika-- dry mustard

Tapenade

green olivespine nutswatercapersgarlico.o.salt & pepper

Dressing 4 Potato Salads

7 T o.o.4 T white wine vinegarsalt & pepper1 garlic4 green onions--'crisp'

Toss gently with warm new potatoes; chill.

Eggplant Pasta Sauce

Sauté in o.o.:eggplantgarlicgreen peppersblack olivescaperspeeled chopped tomatoes

Add:Italian seasoningssaltpepper ('lots')tomato pastewhite wine

Do not be excessively chary with the last 2 ingredients. Cover; simmer over low flame for 1 hour, stirring occ.

Kinderlehrer's Fave Dressing

½ c lemon juice2 T tamari-- water6 T oil4 T tahini¼ t garlic powderdash salt¼ t celery seeds¼ t vegetable broth powder¼ green pepper¼ c onions

'Blenderize all ingredients.'

McPesto

'Gather ye [basil] leaves in season. Process with just enough oil to make 'an unctuous paste'; freeze.'

The Standard Dip, Spread, or Pasta Sauce

1 'can' of white beansgarlic & onionred pepperparsleycayennemustards2 t white wine vinegarsalt & pepper2 T o.o.-- butter½ t soysauce-- 'fish' seasoning1 'thing' yogurt cheese

Process. Fold in yogurt cheese.

Basic White Sauce

Heat and stir 2 t butter, 1½ T flour + some salt and pepper. Gradually stir in 1 c milk. Cook in double boiler until thickened. Optional ingred.: parsley & onion.

Green God Dressing

Process:¼ c parsley¼ c yogurt1 t chives3 T vinegar1 T lemon juice½ t saltdash pepper½ t basil

Stir in ½ c mayonnaise.

Another Potato Salad Dressing

8-oz. cream cheese1 cucumber (diced, salted, and drain'd on paper towels)2 T o.o.1 T fresh dill-- fresh mint-- red wine vinegarsalt & pepper2 garlic, mashed with ½ t salt

Stir together all ingredients. Chill 24 + hours.

Yogurt Salad Dressing

1 c yogurt1 t lemon juicesome chives½ t salt-- paprika-- dry mustard

White Pasta Sauce

1: > ½ c o.o. > 2 onions

2: > 2 garlic > ½ c walnuts, pecans, or cashews, fine-ch.

3: > ¼ c Parmesan cheese > ¼ c parsley > salt and pepper

4: > ½ c finely-ch. nuts

Soften onions; add 2 & cook a minute or two. Process. Add 3:

process. Stir in 4. Serve on pasta, noodles, potatoes, or cauliflower.

Many Uses Dressing

1 c mayonnaise4 T catsup2 T chili sauce1 T yellow mustard6 drops hot sauce½ t salt-- pepper2 T vinegarsome sugar

Another French Dressing

¼ c lemon juice½ c olive oil2 T sugar½ t salt1 t paprikadash pepper

White Bean 'Pasta' Sauce

o.o.garlicchili pepperstomatoes (?)sugarsaltpepperoréganobasilparsleywhite beans or chick peashard cheese, grated

Dill'd Sour Kreeme

1 pkg. Mori Nu3 T lemon juice10 T oil1 T fresh dill1 T rice vinegar

1 1/8 t saltpinch white pepper

Basic White Bean Sauce

white beansolivesgarliconionred peppermustardsmayonnaise (opt.)olive oilwhite vinegarsalt, pepperparsleysoysauce (opt.)cayenne'fish' seasoning

For a pasta sauce, prepare the above and stir in 1 recipe 'Dill'd Sour Kreeme' (above).

More Tofu Mayonnaise

Process at high speed:1 lb. soft tofu2 t Dijon mustard1 T lemon juice

Very gradually add 3 T mild oil, followed by 2 T lemon juice. Add:5 T more oil2 T more lemon juice

Optional: salt

Dill'd Vinegar

Steep a seedhead and part of a stem of dill in a pint of vinegar for a week or two; strain.

Tartar Dressing

To 1 c mayonnaise, add:2 T olives-- onion-- lemon juice or white vinegar1 T cucumber-- pimiento

-- bell pepper-- parsley-- capers ¼ t salt

Mix by hand.

Mustard Sauce

½ c tomato soup-- yellow mustard-- vinegar-- sugar-- marg.3 egg yolks, beaten

Cook in the double boiler. 'Will keep long.'

French White Sauce

Melt 2 T butter. Blend in:3 T flour

Cook & stir to form a white roux. Remove from heat; when roux has stopped bubbling, add 2 c milk: whisk vigorously over moderately high heat until sauce comes to a boil. After boiling 1 min., remove from heat & beat in ¼ t salt + some pepper. To prevent 'skin' from forming, top with a thin film of milk or melted butter.

Sauce Mornay

Bring to boil:2 c French White Sauce

Remove from heat and beat in:½ c grated Swiss cheese, or half Swiss and half Parmesan. Season

with salt, pepper, and a pinch of cayenne. Add 1 T butter if desired.

Yogurt Vinaigrette

2 T red wine vinegar1 small garlic¼ t saltpepper1 t Dijon mustard1 T o.o.¼ c yogurt1 T water

Whisk in order.

Potato Salad Dressing

1¼ c yogurt3 T fresh dill1 T lemon juice1 T o.o.¼ t salt1½ t Dijon mustard½ t sugarblack pepper

Falafel Dressing

1 c yogurt2 T tahini¼ t cumin2 T lemon juice1 garlic

Whisk.

McTartar Sauce

3 T lemon juice1 c mayonnaiselarge dill picklesmall onion

Chop in blender. Add 1 T chives, 1 T capers, & a hard egg; pulse.

A Basic White Bean Sauce

Process together some white beans, some o.o., garlic, Dijon mustard, white wine vinegar, rosemary, salt, white pepper, and some bean broth.

Basic Vegetable Broth

Vegetables: carrot, celery, onion, garlic, potato,Herbs: oregano, peppercorns, bay, thyme, basilCover with water. Boil. Simmer 1 hour; strain.

Not French Dressing

1 c mayonnaise2 garlic, crush'd1 T onion4 T lemon juice1 T rice vinegar½ c oil-- catsup1 T Worcestershiredash hot saucedash paprikadash pepperdash salt

Olive Paste

½ c green olives1 T onion3 T capers, rinsedpinch thyme1 T o.o.red wine vinegar to taste

Puree.

Intercourse French Dressing

½ c oil¾ c 'sugar'¼ c cider vinegar½ c catsupsmall onion1½ t paprika1 t celery seed

Blend in blender.

Avocado Dip

1 avocado¼ c mayonnaise1 slice onionjuice ½ lemon½ t saltfew drops hot sauce

Process. Chill.

Artemis' Pesto

Process:2 c packed fresh basil1/3 c o.o.½ c walnuts2 garlic½ t salt

Stir in:½ c grated Parmesan2 T butter

Serve with pasta, or spread on toast; broil the latter briefly.

Yogurt Dressing

1 c oil2/3 c yogurtjuice 1 lemon1 t 'French mustard'1 t honey1 t white wine vinegarsalt & pepperbit of crush'd garlic

Yogurt Dip

1 c yogurt1 garlic ½ c mayonnaise¼ c green olives

Mix. Chill.

Another Yogurt Dip

½ c yogurt2 T mayonnaise1 t dillweed¼ t Dijon mustard

Falafel Sauce

1 garlic¼ c tahini

-- yogurt1 T lemon juice3 T cold water¼ t cuminsalt & pepper

Process. Let stand 1 hr.

Lime Kiss'd Cream

1 c sour cream2 T fresh lime juice1 T lime zest

Whisk. Dollop onto a bowl of hot chili.

Mustard Sauce

Beat:1 egg yolk

Add:2 T dry mustard¼ c sugarsalt1 heaping T flour

Add:1 c milk

Bring to boil. Add:½ c vinegar

Cook in the double-boiler until thickened.

Lemon Sauce

zest + juice of 1 lemon1 c boiling water1 egg½ c sugar¼ c cold water2 T cornstarch1 T butter1/8 t salt-- nutmeg

Process in blender 10 sec. Cook until thick and smooth.

'Freeze This Sauce'*

Sauté:1 T oil1 large onion

When onions are translucent, add:4 lbs. beefsteak-type tomatoes--halved; seeds removed2 T fresh thyme2 garlic, halved

Stew for 20 min.; add:2 strips lemon zest2 t honeysalt & pepper

Stew 20 more min.; puree in batches & return to pot. Add:½ c fresh basil

Stew 15 min.

*'and in the dead of winter pull it out as a remembrance...'

Avocado Dressing

1 avocado, chopped¼ c mayonnaise1 slice onionjuice ½ lemon½ t saltfew drops hot sauce

Process. Let 'ripen' in refrig.

Cranberry-Orange Relish

Cut into small pieces:6 apples

Pare; remove seeds; discard pith:1 organic orange

Process orange, apples, and:1 c cranberries

Place in saucepan with 1 c 'sugar'; add a bit of liqueur if desired. Boil; chill.

Presbyterian French Dressing

7 T o.o.3 T vinegar1 t brown sugar1 t salt

1 t paprika

'Rub bowl with garlic before adding ingredients.'

Let's Make A No-Oil Salad Dressing

1 c yogurt2 T lemon juice or wine vinegar½ t dry mustard½-1 t paprika1/8 t salt1 garlic, minced1 finely-chopped onion

Mix well and chill.

Beard's Yogurt Dressing

1 t salt¼ t paprika2 T wine vinegar½ c yogurt2 T o.o.

Mix salt, pepper, and vinegar into yogurt. Blend in o.o.

Avocado Dressing

1 large avocado, peeled1 garlic, crush'd½ c yogurt1 T o.o.2 t lime or lemon juice

Puree.

Potato Salad Dressing

1 c yogurt cheese½ c dill pickle green onions1 t dillweed¼ t celery seed½ t Worcestershire2 t lemon juice

Mix. Adjust seasonings. Chill.

Louis Sauce

1 c mayonnaise5 T chili sauce1 hard egg, chopped1 t horseradish1 T sweet pepper¼ t Worcestershire1 t lemon juice2 T green onions

Mix well.

Liz Grabe's Not Red Pasta Sauce

Saute in oil:1 onion1 green pepper1 celery½ lb. mushrooms

Stir in ½ c w.w.f. Slowly add 3 c buttermilk (?); bring to boil. Add:3 hard eggs, finely-choppedpimientoa bit of white pepper2 T soysauce1 T Worcestershire sauce

Gradually add:¼ c cold water2 T arrowroot or cornstarch

Cook until thickened. Also serve on toast, potatoes, etc.

Clara G. Kingan's Cooked Mayonnaise

Mix well:1 egg½ c sugar1 'large teaspoon' cornstarch½ t salt-- dry mustard

Add:½ c vinegar-- water'lump of butter'

'Cook until thick.'

Avocado Dressing

1 large ripe avocado3 T sugarjuice 1 lime

Peel, seed, and chunk avocado; process, then stir in rest; chill.

A Slaw Dressing

1¼ c mayonnaise1 T mustard seed2 t horseradish2 t Worcestershire sauce3 T sweet pickle relish, drain'dsalt & pepper

Another White Sauce

Heat and stir:1 T butter1½ t potato flour¼ t salt

Add:½ c milk1 t dried parsley

Cook until thickened.

Artemis' Vinaigrette

½ c o.o.7 t wine vinegar¼ t salt-- dry mustard1 garlicsome pepper

'Vary by adding paprika, dill, tarragon, or basil.'

1950s McFrench Dressing

1 c catsup¼ c onion½ t salt

-- paprika¼ t pepper½ c vinegar1 garlic, crushed, 'plus 1 slice'1 c 'Mazola oil'2 T sugarjuice ½ lemon Shake.

Custard Sauce

1¼ c warm milk1/3 c coconut3 yolks3 T sugardash salt

Process '3' minutes. Cook in the double-boiler until the spoon says it is done. Chill. Serve over fresh fruit, plain cake, puds, etc.

New Years' Eve Compote

Chop and cover with warm water:1 c prunes1 c figs

Soak 1 hour, then simmer 40 min. Add:2 c frozen berries3 T sugar1 t lemon juice2 T brandy

Heat through.

Lemon Sauce

Whisk over high heat until boiling:½ c syruppinch salt1¾ T cornstarch1½ c cold waterzest ½ lemon

Simmer 5 min. Whisk in:¼ c butter2 T lemon juicesome 'natural yellow food colouring'

Chill; serve at room temperature.

Creamy Salad Dressing

¾ c yogurt1/3 c minced cucumber3 T mayonnaise1 T 'green' onions1 T milk1 t white vinegar1 garlicsalt & pepper

Mix well. Chill 2 + hours. Stir before using.

Another Custard Sauce

Beat 4 egg yolks in the double boiler (do not heat). Scald 1½ c milk & add 3 T sugar + ¼ t salt. Pour over yolks. Cook and stir to spoon-coating stage. Remove from flame and stir in ½ t vanilla. Serve over fruit, cakes, and the like.

Orange Zabaglione

Beat in double boiler over simmering water:2 egg yolks2 T sugar1 t orange zeste

As mixture thickens, gradually add:¼ c Grand Marnier

Cook and whisk ± 5 min. Serve warm over fresh raspberries, etc.

50s Happy Housewife Custard Sauce

Blend 50 seconds in 'lectric blender:5 egg yolks½ c sugar1 t cornstarch1/8 t salt

While blending, add in a steady stream:2 c half & half, heated

Heat in saucepan. When thickened, add 1 t vanilla.

Miss Zook's White Sauce

Slowly heat:2 c milk¼ small onion1 bay leaf

5 peppercorns, 'bruised'few 'branches' thyme4 parsley 'branches'

While the above is heating, slowly cook over med. heat for 1 min.:1 T butter1 T flour

Whisk in milk, etc. Cook 25 min. in double boiler. Season with salt and a bit of nutmeg if desired.

Basic Stir-fry Sauce

Bring to boil, stirring constantly:4 T water2 T soysauce2 T red wine vinegar2 t honey1 t garlic1 t sesame oil1 t fresh ginger

Add:2 t cornstarch2 T water

Cook until 'shiny and thick.'

Green Pasta Sauce

2 c packed arugula3 T o.o.2 garlicsalt & pepper4 T pine nuts or walnuts

Process. 'Dilute with some cooking liquid from the spaghetti.'

Many Uses Dressing

1 c mayonnaise4 T catsup2 T chili sauce1 T yellow mustard6 drops hot sauce or pinch of cayenne½ t saltpepper2 T vinegar2 t sugar

Cheez Spread or Topping

2 c chick peas or white beans3 T nutritional yeast2 T tahini or raw cashew butter2 T lemon juice or white wine vinegar1½ t light miso2 T o.o.1 t onion powder¾ t salt½ t paprika¼ t garlic powder¼ t dry mustard Process. Chill.

'Cajun' Seasoning

4½ T paprika1 T cayenne1 T black pepper½ T oregano-- thyme-- onion powder1½ t celery seedheaping ¼ t garlic powder Grind.

Garlicky Vinaigrette

2 garlic1/3 c o.o.2 T red wine vinegarsalt3 T yogurt1 T mayonnaise½ t basil¼ t dillweed¼ t thyme Whisk. Chill.

Tapenade

olivespine nutswatercapersgarlico.o.salt, pepper

Blend until smooth. 'Use on bread, potatoes, vegetables, etc.'

Wong's Sauce

Cover a package of dried apricots with water; cook 10 min. & purée; measure out 1½ c. Combine with:

1½ t curry3 T honey1 t almond extract2 T dry mustard1 T ginger2 T sherry

Use on rice, stir-frys, etc.

Red & White Sauce

½ c yogurt-- red sauce2 T Parmesan1 T fresh parsley or basil

Heat in the double boiler. Toss with pasta.

Cajun Spice

1 T garlic powder1 T onion powder2 t crushed black pepper1 t cumin1½ t cayenne½ t allspice1 t oregano1 t thyme Mix. Store in jar.

Cheese Dressing

1 c mayonnaise½ c red sauce2 t Parmesan1 T Blue or Gorgonzola1 T sherry1 garlic½ t paprika Process.

Two Cheese Dressing

¾ c milk8-oz. pkg. cream cheese4-oz. (½ cup) blue cheese½ t tarragon1 t saltsome peppertiny bit of garlic Process.

Olive Sauce

1 c med. white sauce½ c green olivessome pimiento¼ t Worcestershirepinch celery seedpinch salt Process. Heat before serving.

Another Cheese Dressing

4-oz. Roquefort½ c sour cream-- mayonnaise¼ t pepperdash hot sauce¼ c chives

Mix by hand; stir in chives last.

Goat Cheese Dressing

Process:1 garlic1 t Dijon mustard2 T lemon juice½ c mild Chèvre5 T yogurt

Drizzle in through the hole:2/3 c mild olive oil

Add:salt & pepper

Creamy Dressing

Process:2 T chopped fresh oregano

1 c fresh basil1 c fresh cilantro2 t Dijon mustard1 garlic

Process in:12-oz. silken tofujuice 3 limes

Drizzle in:1/3 c o.o.

Blend in:½ c yogurtsalt & pepper

Cashew Béchamel

Blend in blender until very smooth:¼ c cashews2 T w.w.p.f.1 c waterpinch cayenne

To the saucepan: bring to boil, stirring constantly. Add:¼ c parsley

Tzatziki Potato Salad Dressing

8-oz. cream cheese1 cucumber, diced, salted, & drained on towels2 T o.o.1 T dill1 T mint1 T red wine vinegarsalt & pepper2 garlic, mashed with 1/2 t salt

Mix. Chill.

Roquefort Dressing

4 T Roquefort or blue-- salad oil2 T wine vinegar-- Burgundy1/2 t Worcestershiresalt & pepper Mash cheese; blend in rest.

A Basic French

6 T oil2 T o.o.2 T wine vinegar1/2 t salt-- sugar-- dry mustard-- paprika3 T onion Blend in blender until smooth.

Roquefort Dressing

Crumble about 2-oz. into the above; blend.

Yogurt Dressing

4 T onion‘2 lovage leaves’4 T parsley1 t salt2 t sugar1 T tomato paste1 c yogurt Process.

Cottage Dressing

4 T oil4 T chili sauce8-oz. can tomato sauce1 T onion1 c cottage cheese

Place in glass container of blender in order indicated. Process; chill.

Another Yogurt Dressing

1 med. cucumber, peeled & chopped5-6 scallions2 c yogurt3 T lemon juice1 T fresh dill2 T parsley2 garlic1 1/2 t saltpepper

Process. Serve over salad greens, pasta, etc.

White Bean Sauce

o.o. - garlic - chili peppers - garlic - tomatoes - sugar - oregano -salt - basil - parsley - white beans or chickpeas - Parmesan cheese...Serve over shells or penne.

Dieter's Yogurt Dressing

1 t salt (or to taste)1/4 t black pepper2 T wine vinegar1/2 c plain yogurt1 - 2 T olive oil

Mix salt, pepper, and vinegar into the yogurt. Add oil: shake in jar.

Avocado-Yogurt Dressing

This has the consistency of a thick sauce or a dip and I like to serve it on crisp romaine, bibb, or endive leaves as a first course or as a salad after a main course. If you want a thinner mixture to use as a salad dressing, add more yogurt.

1 large avocado, peeled and pitted1 clove garlic, crushed2 T yogurt1 T o.o.2 t lime or lemon juice

Blend to a smooth purée.

Green God Dressing

4 T yogurt4 T parsley3 T vinegar1 T lemon juice1 t chives1/2 t salt-- basilpepper

Process. Stir into 1/2 cup mayonnaise.

Fredonia French Dressing

1/2 c yogurt2 1/2 T catsup2 T water1 1/2 T cider vinegar1 T mayonnaise1 clove garlic1/4 t sugarblack pepper

Yogurt Vinaigrette

2/3 c yogurt1/3 c cider vinegar2 T o.o.1 T Dijon mustard1 T lemon juice1 T soysaucelarge clove garlic, crushed1/4 t dillweed Shake.

Russian Dressing

1 c mayonnaise4 T chili sauce1 T prepared horseradish1 T celery1 T sweet peppers

q1 Pic - Nic . . . Church Supper70s Nut Burger

1 c soft bread crumbs1 T butter1 c cooked ricebit of sage1/2 t paprika3/4 c ch. cashews-- walnuts2 eggssalt (?)1/4 t celery seed1 t (sic) onion Mix. Sauté patties in oil.

Pinto Burger

mashed pinto beansoil / onioncelery / carrotswalnutsbread crumbswhite pepperItalian seasoninggarlic powdereggs

Egg Pâté

8 eggs1/3 c mayonnaise4 T chili sauce1/2 t salt4 T green olives + pimiento

McBurger

1 c baked beanscatsup / mustard / soysauce / balsamic vinegar / Worcestershire1 eggsalt, pepper, nutritional yeast, onion flakes, garlic powderdried pepperswhole-grain flours and brans to bind1/4 c TVP + 1/2 c boiling water

Fry in oil.

Mrs. Zook's Miso Spread

1/2 c tahini2 T miso1 T lemon juice1 T waterpinch dillweed-- garlic powder

Lori's Lentil Loaf

2 c cooked lentils1 c rolled oats (or cooked millet)1 c grated cheeze½ c catsup2 eggs1 bunch parsley or chives2 t tamari1 t onion granules1 t oregano

Mix. Into the casserole dish it goes: 375° for 45 + min.

Mac Salad

1 c celery1/2 c green bell pepper1/4 c carrots

2 T pimiento1/2 c mayonnaise1 T vinegar-- sugar2 T dried onion1 t dillweed1/4 t dry mustard1 t 'Spike,' etc.1/8 t white pepperdash cayenne

Combine. Add to 1/2 lb. cooked and cooled pasta (elbows or shells). Toss & chill.

Pasta & Bean Salad

1:6-oz. spirals

2:3 c great northerns1 c chick peas3/4 c diced tomatoes, well-drained1/2 c red peppers, finely-diced

3:juice 1 lemon'1 T' olive oil1/4 c fresh dill-- mayonnaise3 garlic1/4 t garlic powder1 t salt

1: cook & refresh. 1 + 2: add 3 & toss. Top with toasted slivered almonds.

Another Mac Salad

3 c hot macaroni--al dente1/3 c mayonnaise-- celery2 T parsley-- scallions-- red pepper2 hard eggs, sliced1/2 t saltpepper Mix. Chill few hours.

Bess' Potato Salad

3 (1 1/2 lbs.) potatoes1 T cider vinegar1 t sugar1/2 c celery1/3 c onion1/4 c stuffed olives1/2 t salt-- celery seed3/4 c mayonnaise2 hard eggs

Anti-Meat Loaf

4 c cooked beans2 c hot mash'd potatoes1 T butter1 3/4 c tomato juice2 T catsup1/2 c onion1 t garlic1/4 t cayenne2 t saltpepper2 T red pepper2 eggs

Mash beans. Mix with rest. 'Bake slowly for one hour.'

Affair Of the Lentil

Cook 3 c dried lentils. Sauté an onion & 2 garlics in oil and/or butter, adding 1 t salt. Combine with lentils, 2 c red sauce, and 1/2 c cheese. To the baking dish: top with 1/2 c buttered bread crumbs. Bake.

Lentil Affair

Cook and refresh:1½ c dry lentils

Combine with:2 T o.o.1 t Dijon mustard2 T red wine vinegar½ t oreganosalt & pepper

And:½ c fresh parsley3 tomatoes, seeded and diced

Chill.

Affair of the Bean

1:4 hard eggs2 c cooked kidney beans1/2 c celery4 T parsley2 T onion

2:3 T French dressing1 t mustard-- horseradish1/2 t salt / pepper

2--1: chill 1 + hour. Serve on greens.

Millet Casserole

Bring to boil:1 c millet4 c water1 t salt

Simmer 30 min. Combine with:2 onions1 garlic2 c red sauce2 c wheat germ2 T oil2 T fresh basil (1 t dry)2 T parsley½ t celery seed½ c or more cheese

Put in casserole: bake 1 hour @ 350°.

Cashew & Millet Casserole

Sauté 1 onion in 3 T oil. Add to the following:

1 c cooked millet-- finely-ground cashews2 T pimiento2 eggs1/2 c wheat germ1 T parsley1/2 c milk powderpinch marjoram-- rosemary-- not macesalt & pepperwater or milk to moisten

Bake 45 min. @ 325°.

Nut Loaf

2 c soft bread crumbs1 c milk2 c ch. nut-meats2 eggs1 t salt1 t paprika

Soak crumbs in milk; add rest. Water-bake 45 min. @ 350°. 'Serve with tomato sauce.'

Dahl Potatoes

1: > 1 T oil > 1 garlic > 2 chili peppers > 1/4 t turmeric

2: > 1 c yogurt > 1 t salt

3: > 16 small new potatoes, cooked

2--1: heat through. Add 3 & simmer until thoroughly heated.

Walnut-Cheese Grill'd Open-Faced Sandwiches

2 hard eggs, minc'd1/2 c finely-chopped walnuts1 c grated cheddar1/2 c green onions1/4 c green olives, minced3 T chili sauce

Blend well and chill. Spread on slices of whole-grain bread, then 'run under broiler' to melt cheese.

'71 Nut Loaf

1 T butterlarge onion

1 c oats1/2 c bread crumbs1 c finely-chopped cashews1/2 c finely-chopped pecans1/2 c milk3 eggs1/2 t salt1 1/2 c sharp cheddardash white pepper

1: sauté 'until limp.' Blend with 2. Into the casserole we go. Bake topless 50 min. @ 400°.

Kasha-Nut Loaf

2 c finely-chopped walnuts1 1/2 c onion

1 c cooked kasha3/4 c wheat germ1 1/4 t salt2 eggs1/2 c milk1 T Worcestershire

9x5 loaf pan: 50 min. @ 350°. Serve with red sauce or catsup.

Mac Salad

Toss 3 c cooked elbows with some French dressing; marinate a few hours. Add a bit of sweet pepper, celery, and onion. Season with salt & pepper, then throw in some mayonnaise. Stir; top with some paprika.

Ratatouille Pizza

Spread upon pita halves red sauce and 'leftover' ratatouille. Bake @ 400°. Top with pesto or cheese.

Green Pizza Topping

Process to a smooth paste: arugula, o.o., garlic, fresh lemon juice, & salt.

Curried Lentil Loaf

1: > 1½ c water or stock

2: > 1 T soysauce > ¾ c dried lentils

3: > 1 c cooked wild rice > ½ c oat bran > ½ c celery > ½ c mushrooms > ¼ c onions > ½ c walnuts or pecans > 4 garlic > 2 t curry powder > ½ t dried fennel > ½ t sage > ½ t pepper

Boil 1; add 2: simmer 30 + min.--do not drain. Stir in 3 and put in the loaf pan. Brush top with soysauce. Bake 50 min. @ 375°.

Many Lands Chick Peas With Sauce

1: > 4 garlic > 3 T grated gingerroot > 1 T cumin > 2 t coriander > 1 t turmeric > ¼ t cayenne

2: > 1 c red sauce

3: > 2 c cooked chick peas

4: > 1 t lemon juice

Sauté 1 in some oil. Add 2 & bring to a simmer. Add 3: simmer covered 20 + min.; stir in 4.

'Poultry' Spread

1: > ¾ c mayonnaise > 1 t salt > fresh parsley > yellow mustard > 2 T oil > 1 T vinegar > 1 t 'poultry' seasoning

2: > chick peas, some of them mash'd > celery > onion >red pepper > chili pepper

Tuxtla Bean Spread

¾ c dried pinto beans2 T o.o.salt & peppertomatoonion flakes4 garlic½ T soysauce2 t chili powdercayennepaprikacuminorégano

Cook beans. Process with rest.

Lima Bake

lima beansfake sausageonionsaltcatsup/red saucebean brothhorseradishWorcestershire saucebrown sugar

'seasoning'

Pic-Nic Pasta Salad

1: > 8-oz. elbows or 'twirls'

2: > 1 T green onions > ½ c sliced radishes > 1 c celery

3: > ½ c mayonnaise > 1½ T spicy brown mustard > 1½ t horseradish > 1 t salt > dash white pepper

Cook and refresh pasta. 'Do the rest.'

Chili Under Blankie

Place 4 c hot chili beans in 9x13 baking dish. Top with:2 c cornmeal2 t soda2 t salt *4 T butter1 quart buttermilk2 eggs

30 + min. @ 450°.

Rice Salad

riceolivesonionparsleyrelish or pickle

caperspimientoparsleyeggsmayonnaisemustardvinegarsalt/sugar/pepperdill/fennel (?)

A Burger From Sind

chick peasbread crumbseggsgarlicyogurt (?)oil saltcumincurry p.turmericcorianderred pepper

Nut Loafe

o.o./onioncelerygarlicseveral kinds of nuts, finely-chopp'dparsleythymesagegrated cheesesalt, peppereggsbread crumbs

Curried Chickpeas

Sauté:2 T o.o.1 onion½ c red pepper

Add:2 T curry powder

Stir to dissolve. Add:4 c cooked chickpeas + some liquid

Add 1 t salt. Cook a few minutes & process; serve over noodles, rice, etc.

A Burger

Sauté some onions and celery in oil. Add to:1 c cooked lentils1 c mash'd potatoes½ c bread crumbsparsley & sagethymesalt & peppermarjoramrosemaryegg Fry or bake.

'The Mrs.' Pilaf

Sauté (covered):2 T ‘butter’1/3 c onion1/3 c red pepper

Add:1 c chopped broccoli2/3 c corn kernelssalt1 t curry powdersome parsley

Heat through. Add:2 c prepared bulgur

Heat.

Vegan Sandwich

Spread tahini on two slices of bread or toast. Next: dry Cos lettuce, tomato slices, thin slices of red onion, thin-sliced dill pickle, and, if desired, a bit of salt & pepper. Sandwich done.

Lenten Casserole

Place in 9x13 casserole:2 c fresh tomatoes, peeled & chopp'd

15-oz. can creamed corn2 c corn kernelsequiv. 2 eggssalt, lots of pepper2 t sugar2 T flour

Sauté:½ c 'butter'1 onion1 garlic

Add:½ c ‘Parmesan’ cheese4 c bread crumbs

To the casserole (on top). Bake 1 hour @ 350°.

Laurel's Nut-Lentil Loaf

Mix well and place in loaf pan:3 T oil1 small onion½ c wheat germ-- bread crumbs-- walnut pieces2 c cooked lentils½ t sage2 T nutritional yeast-- 'soy' flourequiv. 2 eggs1 t salt½ c stock or water1 T vinegar

Top with sesame seeds. Bake 30 min. covered; 10 min. topless.

Brown Bag Salad

Cook al dente (15 min.):1 c lentils3 c water1 t salt

Add:2 T o.o.3 c cooked brown rice

Toss. Add:red peppergreen pepper1 red onion1 bunch scallions

2 celeries1 carrot½ c parsley

Toss. Crush to a paste:1 garlic½ t salt

Add to:2 T o.o.½ c rice vinegarsalt & pepper

Add to vegetables & rice/lentils. Eat at room temp. '...take it with you...on a long hike.'

Vegan Sandwich

bean spread, skillet-cooked greens, onion, jarred peppers, tomatoes, parsley, mayonnaise/vinaigrette, bread: make.

Pea Salad

20-oz. frozen peas, 'uncooked'1 c celery½ c cashew halves1 c mayonnaise dressingsome fake bacon or something of a similar nature

Toss. Let sit 3 + hours.

Mac + Cheeze

Cook 1 c macaroni. Put in casserole with 1½ c white sauce. Top with grated cheeze + some buttered bread crumbs. Bake.

The Basic Potato Salad

potatoes - celery - onions - peppers - relish (opt.) - dill seed -dill weed (or fresh dill) - lemon juice - o.o. - salt & pepper - sugar - ‘yogurt’ - mayonnaise - mustard - celery seed - eggs

Perky Poultry

1:¾ c mayonnaise1 can chick peasparsley

yellow mustard1 t salt2 T o.o.1 T vinegar1/8 t thyme-- sage-- white pepper-- paprika-- marjoram-- garlic powder-- coriandertiny pinch rosemary2:¾ c chick peas, mashedceleryonionred sweet pepper

Old-Timey Mac Salad

½ lb. elbows1 c celery½ c sweet peppers-- thin-sliced carrots2 T pimento½ c mayonnaise1 T vinegar-- sugar2 T onion1 t dillweed2 t 'Spike'¼ t dry mustarda bit of white pepperdash cayenne

Stuffin'

Sauté a few min.:¼ c ‘butter’-- onion-- celery-- mushrooms1 t salt½ t thyme¼ t poultry seasoningdash cayennedash garlic powder

Add:

2 c bread crumbs½ c ‘chicken’ broth¾ c chopped nuts

Mix. Fill baking dish & bake until lightly-brown'd.

Macaroni and Cheeze

Cook 1 c elbows in salted water. After 5 min. in the strainer, add to the following:

1 c soft bread crumbs1½ c milkeequiv.1 egg1½ c grated cheezesalt & pepper½ t Worcestershiresome butter-sauteéd mushrooms1 pimiento2 T ‘butter’

Bake 20 + min. topless.

Hutterite Egg Salad

6 hard eggssalt & pepper¼ c fresh herbs (dill, parsley, basil, etc.)2 celeriesred onionsweet pepper1 T red wine vinegar1 t Dijon mustard4 t mayonnaise¼ c yogurt

Serve with fresh greens, radish, & cherry tomatoes.

Bavarian Potato Salad

Cook 2 lbs. small red potatoes; cut in to ½-inch dice. Sauté the following for 5 min.:

1 T butter1 red onion1 stalk celery

Combine with the potatoes. Add the following vinaigrette:1 T red wine vinegar1 T fresh oregano1 t Dijon mustard½ t salt

½ c mayonnaiseTop each 'serving' with black olives and fake bacon bits.

Rice and Egg

Cook:1 c rice

Brown:2 T oil2 onions

Add:salt & pepperpaprika2 garlic

Add rice + 2 eggs. Mix well and heat in skillet.

Cow's Favorite Burgers

¾ c baked beans½ c onionsalt & pepperhot sauce1 egg½ T catsup½ c or more bread crumbs

Egg Salad

eggsceleryscallionsfresh dillsalt & pepperDijon mustard1 'Giobbi' tomato1 part mayonnaise to 2 parts yogurt.

Beans and Phranks

6 c cooked pinto beans1 1/3 c (sic) catsup8 fake hot dogs4 T tamari4 T maple syrup4 t vinegar2 t onion powder1 t dry mustard

1/8 t liquid smoke

'Cook in pan until hot and bubbly.'

Vegan Sandwich

Toast some slices of whole grain bread. Spread on some tahini; throw on some tomato slices, thin slices of dill pickle, thin slices of onions, & some Cos.

McPilaf

Soften 1 onion & 1 garlic in 2 T butter. Add 1 c rice; stir few min. Add 2½ c water, 1½ c chopped vegetables of any kind, salt, pepper, & parsley. 'Cook as in rice pilaf.'

Mex Spread

kidney beanstomato pastesoysaucelemon juicebasilcuminchili powderonioncelery

Process, stirring-in the onion & celery.

Garlicky Potato Salad

2 lbs. small reds1 c red onions or scallions1½ c mayonnaise2 T lemon juice1½ T mashed garlic2 t salt1 t pepper

Yet Another White Bean Spread

1 'can' white beans8 t o.o.2 t white wine vinegar

-- lemon juice2 garlic½ t saltpinch Italian seasoning¼ t garlic p.-- onion p.cheese (opt.)

Process. Stir in some pimento, olives, & capers.

Mac Salad: pasta, peppers, cucumbers, celery, onions, olives, green beans, eggs, salt, & pepper, mayonnaise dressing

Beard's Old-timey Oregon Potato Salad

Cook; slice when warm:2½ lbs. new potatoes

Add:large onion2 celery stalks2 carrots, shredded½ c parsley

*1/3 c cider vinegar5 'nasturtium leaves,' shredded (if not 'available,' substitute with cress or arugula)

Toss the above well; let sit for 15 min. Add:¾ c mayonnaisesalt & pepper

Chill 3 + hours. Garnish with hard eggs, chives, olives, and parsley.

Warm Salad

cooked carrots, slicedcooked potatoes, cut into cubepeaschick peasonion / garlicSwiss cheese, cut into cubesred wine vinegar-o.o. dressing

Pic-Nic Potato Salad

1½ lbs. small red potatoesgreen pepper4 hard eggs½ small red onion, cut into rings

½ c black olives¼ c fresh parsley

*1¼ c yogurt3 T fresh dill1 T lemon juice1 T o.o.½ t sugar¼ t salt1½ t Dijon mustardblack pepper

Maccherome alla Napolitana

Cook & refresh some macaroni. Sauté some onion in butter. Add some peeled & sliced tomatoes, salt, pepper, and some basil. Cook 5 + min. Add pasta + some Parmesan cheese. Heat 5 + min.

Anti-Potato Salad

1 head cauliflower, cut into flowerets*

½ c green onions3 celeriessome sweet peppers¼ c parsleysalt & pepper

*2 teaspoons dry mustard2 T cider vinegar1 c mayonnaise

*3 hard eggs1 t celery seed

Steam and refresh cauliflower; cool. Combine all. Garnish with paprika.

Egg Salad

6 hard eggs, finely chopped1/3 c mayonnaise2 T onion2 T celerysalt & pepperpinch curry powder

Mix and chill.

Felicitous Steer Burger

Mix together, then mash:1¾ c cooked beans½ c 'tofu'1 t salt2 garlic1 onion2 scallionsfresh parsley2 T dill2 T vinegar2 t dry mustard

Stir in 2 c fine bread crumbs. Fry.

Lentil Burger

cooked lentilsonion, garlicchili powderliquid smoketamarieggsw.w.f.

More Lentil Burgers

Sauté onions and celery in some olive oil. Mix with:1 c 'fat-burning lentil salad'1 c mashed potatoes½ c bread crumbssome parsley1 egg½ t sage-- thyme¼ t marjoram1/8 t rosemarysalt & pepper

Stuffin'

Sauté:4 T oil-- onions

-- celery-- mushrooms1 t salt½ t thyme¼ t poultry seasoningpinch sage-- cayenne-- garlic powder

Add; mix well:2 c bread crumbs, bran, and wheat germ½ c fake chicken broth¾ c chopped nuts

Bake 30 min. @ 350°.

Open-Faced Sandwich

Spread a good white bean spread on a slice of toast. Top with cucumber, avocado, tomato, and shredded lettuce. Finish with a splash of vinaigrette.

'Farmer's Almanac' Sandwich

Take two slices of whole wheat bread; spread one slice with brown mustard, and the other with peanut butter (or tahini?). In between the slices, put a 'fat slice' of Vermont cheddar, a generous amount of yellow onion, and a more than generous amount of prepared horseradish.

Falafel

Process:1 egg1 T water1 t lemon juice2 T parsley2 garlic1 T soysauce¼ c tahini

Add & process:2 c cooked chick peas1 t cumin1 t coriander½ t chili powder

Stir in:1/3 c wheat germ

Form into patties and fry away. Serve with lettuce, tomatoes, and some kind of dressing.

Rice Burger

brown and wild ricebrowned garlic and mushroomschili saucesome brazil nuts or pecanseggbread crumbssalt & pepperoil for brushing

Fry or broil.

More Burger Please

pecansbread crumbsoiloniongarlicsweet peppersmushroomssoysaucericesalt & pepperpotato flakesseasonings

McSpread

Mash together 1 can kidney beans + 1/3 c relish + ¼ c mayonnaise + ½ T yellow mustard + 2 hard eggs + salt & pepper.

Shchi

1 thing fake dicks, finely-chopped1 quart sauerkraut, drained1 c onion4 c fake beef broth2½ t oil1 bay leafblack pepper2 c diced potatoes½ t caraway

Cook 45 + min. in skillet.

Mennonite Pasta Salad

Cook and refresh ½ lb. macaroni or baby shells. Stir in:3 hard eggs2 celeries1 small carrot, grated2 T onionsalt & paprika

Fold in:1 c mayonnaise6 T sugar2 T vinegar1 T yellow mustard

Garnish with paprika and more egg if desired.

Escalloped Maize & Tomatoes

Put in 9x13 baking dish:2 c skinned & chopped tomatoes15-oz. can creamed corn2 eggssalt & pepper2 t sugar2 T flour

Sauté 5 min.:½ c 'marg.'1 onion1 garlic

Add:4 c bread crumbs½ c grated cheese

Sprinkle atop tomato mixture. Bake 1 hour @ 350°.

Pasta-Egg Salad

2 c elbows, rotini, ziti, fusilli, or shells1 c baby peas½ c onion1 celery stalk½ carrota bit of sweet peppers¼ c sliced olives¾ c mayonnaise2 t mustard1 t sugarsalt & pepper3 eggs

Mrs. Meals' Walnut Pâté

Finely grind 2 c walnuts. Process with 2 garlics + some salt & 3 cooked egg yolks. Drizzle in ½ c olive oil. Use as spread, dip, or toss with noodles.

Council Bluffs Hors d' Oeuvres

Whisk:1 egg white1½ t Cajun seasoning1 t Worcestershire½ t garlic powder1 t water

Toss with:2 c shredded wheat squares1½ c whole almonds

Spread on baking sheet: 30 min. @300°.

70s Bean Burgers

¾ c peanuts, ground1¼ c cooked dried beans½ c toasted ground sesame seeds½ c toasted sunflower seeds

Sauté in oil:1 onion1 carrot1 celery stalk2 garlics

Combine with the seeds and legumes; mix with:1 egg½ t salt½ t dill seed

Internationalist Hummus

Cook 1 c dried chick peas. Process with:½ c (heaping) ground sesame seeds, or ½ c tahini2 garlic2 T lemon juice¾ t coriander½ t salt½ t cumin

½ t cayenneSpread on flatbread. Top with shredded lettuce, tomatoes, cucumber, onion, yogurt (or cheese).

Vegetables En Casserole

1 c rice or barleysmall turnip1 c peas1 c tomatoes1 onion4 potatoes, thin-sliced1 t saltblack pepper4 c brown stocksome mushrooms

Arrange all ingredients sans stock in casserole; pour on stock. Cover and bake for 3 hrs.

McCheese Spread

3-oz. pkg. cream cheese, softened1 T butter1 T caraway1 t yellow mustard Blend cheese and butter; stir in rest.

'Spread atop burgers.'

More Burgers

Stir-fry some onions and celery in some oil. Combine with:1 c cooked lentils, mashed1 c mashed potatoes½ c bread crumbsparsleysagethymesalt & peppermarjoramrosemary

Fry or bake.

Not Bofton Baked Beans

oilonion

sweet peppergarlicyellow mustardchili powdersaltred saucechili saucevinegarsugarhot sauceveg. brothpinto beans

q1 Roadside Diner . . . Open All Nightdesserts

BANANA CAKECream ½ cup butter and 1½ cups sugar. Add 2 beaten eggs. After

sifting flour once, measure 2¼ cups and add ½ teaspoon baking powder, ¾ teaspoon soda and ½ teaspoon salt, and sift all together. Stir 1 cup mashed bananas with ¼ cup sour milk. Add 1 teaspoon vanilla. Mix all together and bake in 2 layers in moderate oven about 30 minutes. Put layers together with whipped cream and sliced bananas and spread whipped cream over top of cake. Lay slices of bananas over top of cream.Mrs. Norman J. Boyer

Carrot Cake

Beat:10 T oil½ t vanilla1 c 'sugar'1 egg

Beat in:½ c flour-- w.w.f.1½ t bak. p.½ t soda1 t cinn.1/8 t nutmeg-- allspice¼ t salt

Blend in:2 c grated carrot4-oz. crush'd pineapple + juice1 c walnuts½ c raisins

Put in 9-in. pan. Bake 55 min. @ 350°.

Give Me Some of That Old Time Date-Nut Cake

Put in bowl:1 lb chopped dates1 lb. English walnuts

Sift over the above:1 c flour1 scant t salt2 t baking p.

Cream:1 c sugar4 egg yolks1 t vanilla

Add to the above. Beat stiff:4 egg whites

Fold in to the above. 'Bake 1 hour in slow oven.'

Iowa Èclairs

Bring to boil:1/3 c grape jelly4 T sugar4 T 'rice' syrup

Cook for 2 minutes over med. flame, stirring often. Stir in ½ c nut butter. When smooth, pour over:

6 c cheerie oats½ c peanuts-- raisins

Stir to coat. Into the 9 x 13-inch pan. Cool 1 hour; score.

'Ouch, My Teeth Are Hurting!!'

Heat:1/3 c oil or marg.

Add:½ c rice syrup-- molasses1 c brown sugar

Cook until mixture starts to bubble. Add:1 T cinnamon

Pour over:8 c puffed grains1 c raisins1 c sunflower seeds

Mix quickly and press into greased 'tin' and let sit for 1 hr., or chill right away. Cut into bars.

APPLE SAUCE CAKE2 cups brown sugar1/3 cup butter2 cups hot apple sauce (unsweetened)1 teaspoon cinnamon1 teaspoon cloves1 teaspoon nutmeg1 teaspoon soda dissolved in hot water2 cups raisins1 cup nut meatsFlourShredded cocoanut

Cream sugar and butter. Add apple sauce, then flour and spices sifted. Add soda. Sprinkle raisins and nut meats with flour and stir

in. Place in greased loaf pan and spread cocoanut over top. Bake in a moderate oven one hour.Mrs. Clare Burtner

Tea-Prune Toddy For the Road

Bring to boil:1 c prune juice1 c black tea1 orange slice, halved1 cinnamon stick4 clovesoptional: rum

Simmer 3 min. Add honey to taste.

Russian Tea

Squeeze juice from 3 lemons and 3 oranges. Pour some boiling water over 2 T whole cloves. After 10 min., strain juices and cloves. Add 2 c 'sugar,' 2 quarts tea, and 1 pint pineapple juice. Heat to boiling; serve hot. 'Every Christmas...my mother and I sip this tea and eat vegan Christmas cookies as we decorate the tree together. Enjoy!'

Truckers Anti-Ageing Juice

beet - apple - carrot - fresh parsley: juice in juicer.

the main course / miscellaneous offerings

Bean Crock

beans: great northern, kidney, black, butter (lima), commercial vegetarian baked beanssauce: catsup, tomato paste, brown sugar, molasses, horseradish, 'Kitchen Bouquet,' barbie sauce, mustard, cider vinegar, Worcestershire sauceadd one or more of the following: miso, yeast extract, prune pureeadd onions sauteed in oil to the sauceand: fake bacon bits and/or fake dicks

Cauldron Stew: the basic ingredients

sauté in oil: onions, garlic, sweet & hot peppers, mushrooms and/or celeryadd various types of dried beans add some or all: red sauce, catsup, tomato paste, barbie sauce, chili sauce, salsaseasonings: mustards, chili powder, cumin, Italian seasonings, salt & peppersweeteners: molasses, brown sugaradd: vinegars, wine, or beeradd some of the following: hominy, pasta, black olives, sauerkraut, tomatoesand: fake meatSimmer in a cauldron until vespers.

Half-Hour Chili

Sauté in o.o. & wine: 3 onions2 garlic1 carrot1 T chili pepper

Add:4 t chili powder1 t cumin42-oz. canned tomatoes1 t brown sugar

Cook over high flame few min.; add:2 'cans' kidney beans1/3 c bulgur

Simmer topless until thickened.

Sweet Barbie for the Road

In heavy pot, sauté some onions & celery. Add some peeled and chunked sweet potatoes, some black beans, and some good barbie sauce. Season and add some water if needed. Cook slowly in pot. Variation: add other stuff.

Chili From the Mission

2 T oil1 garlic1 green pepper1 celery1 carrot1 zuke

18-oz. canned tomatoes1 can kidney beans1 c red sauce1/4 c water1 1/2 t chili powder1 t basil1 t oreganohot saucesalt, pepperhominy

Erma's Parmesan Crostini

Brush slices of Italian bread with olive oil. Spread on each slice 1 t Parmesan + some black pepper. Bake 10 min. @ 400°.

Bruschetta

Brush both sides of some bread slices with olive oil. Bake 10 min. @ 450°; rub each slice with a garlic half & arrange on plate: top with peeled, seeded, & chopped tomatoes (hot?), some fresh basil, salt, pepper, and some finely chopped red onion.

Open-Faced Sandwich

Spread on a slice of toast some good white bean spread; add avocado, cucumber, tomato, shredded lettuce, and Muenster or Provolone.

Westernized Hummus

2 c cooked chickpeas4 T sesame seeds, ground½ t coriander1½ t salt¼ t paprika2 cloves garlicjuice 2 lemons2 T o.o.½ c cream cheese

Risotto For the Road

Sauté in a bit of oil and butter:½ small onion1 garlic

bit of sweep pepper½ c black olives or mushrooms

Add:1 fresh tomatosalt & paprika1 1/3 c rice, cooked in chicken broth

Heat through, stirring.

Old Hag's Hash

Sauté some onions and garlic in oil; add a bit of soysauce. Add some carrots, potatoes, and water. Add some mushrooms, sweet peppers, zucchini, and parsley. Add some salt, pepper, turmeric, and thyme. Cook in 'an old-fashioned iron skillet.'

Old Hag's Hash

2 large potatoes1 onion1 green pepper1 red1 c maize1 t poultry seasoningsalt & pepperparsleyoil [poultry seasoning: thyme, sage, marjoram, pepper, paprika, garlic p., coriander, rosemary, few grains nutmeg]

Black Bean Spread

2 c black beans1 garlicdried peppers & onionbrown mustardmayonnaise dressingparsleychili powdercuminwhite wine vinegarhot saucegrated cheesesalt & pepperoptional: cilantro, lime juice, yogurt, etc.

Turnpike Pesto

Process to a gritty texture:100 g (3.5 oz.) walnuts1 'fat' clove garlic

Add:100 g 'hard, mature goat's cheese' or Parmesan50 g (1.75 oz.) flat-leaved parsleysalt & pepperjuice ½ lemon

Process; drizzle in through the hole 150 ml (a little over 5 fl. oz.) olive oil.

Trucker's Pilaf

2 t butter1 small onion1½ t crushed garlic1 c bulgur wheat

Cook the above in a skillet 2-3 min. Stir in: ¼ t cayenne-- cumin-- celery seed

Cook 5 more min. Add:½ c sweet pepper¼ t salt

Pour in 2¼ c boiling 'chicken' or 'beef' broth. Reduce to a simmer; cook until liquid is absorbed.

Baked Bean Soup For the Road

1½ c baked beans¼ c tomato sauce1 c water½ T soysauce

1/8 t cayenne Simmer 30 min.

Italian Hummus

1 'can' white beansfresh lemon juice, white wine vinegar, or botholive oilsalt & pepperItalian seasoninggarlicdried red peppers--hot or sweet or bothgarlic powder & onion powderoptional: cheese; parsley or other herbs

Beard's Mashed Potatoes

8 med. potatoes, peeled6 T buttersalt to taste½ c heavy cream, heatedblack pepper

Boil potatoes; drain & return to hot pan to dry them. Mash: add butter & salt; mash again. Add hot cream and whip with whisk until they are light and fluffy. Place in heated serving dish. Put a pat of butter in center and dust with pepper.

Lappé's Roman Rice and Beans

Sauté in oil ('olive is good'):2 garlic1 large onion1 large carrot, chopped1 green pepper2/3 c parsley, chopped2 t basil1 t oregano

Add:2-3 large tomatoes, coarsely chopped2 t saltpepper2 c cooked dried beans

Add:5 c cooked brown rice½ c or more Parmesan cheese

Garnish with more parsley and Parmesan. Serve with a 'green salad' and 'Italian bread.'

silo & hayloft

Vermont Gay Cornbread

2 c cornmeal2 c w.w.f.4 t bak. p.1 t soda¼ c oil-- butter2/3 c 'syrup'2 c buttermilk

Bake @ 375°.

Fergie's Drop Biscuits

Sift into bowl:1 c white flour1 c w.w.f.1 T baking p.½ t salt

Fold in with spatula:1/3 c oil1 c reconstituted milke powder

Drop by heaping tablespoon. 10-12 min. @ 400°.

Greasy Spoon Cut Biscuits

Sift into bowl:1 c white flour1 c w.w.f.1 T baking p.1 t salt

Warm:¾ cup reconstituted milke powder

Add:1 t yeast1/3 cup oil1 T honey

Wet > dry: roll out on floured board ½ - inch thick & 'cut straight.' 10-12 min. @ 400°.

Sister Lettie's Biscuits

Sift:2 c flour½ t salt1 T baking p.½ t soda

Cut in:3 T butter

Add:¾ c buttermilk

Knead lightly; roll out to ¾-inch-thick. Cut; dab tops with some melted butter. 12 min. @ 450°. 'Make Plenty!'

More Biscuits

1 c barley flour1 t salt2 t baking p.

^2 T 'butter'

^½ c 'buttermilk'1 egg

Drop onto baking sheet. Bake 12-15 min. in hot oven.

Mrs. Bung's Bread

2 c scalded milk2 c chopped dates

*½ c molasses2 eggs1 t vanilla

*1 c w.w.f.1 c flour1 T baking p.1¾ c miller's bran½ t cinn.-- salt*

1 c ch. hazelnuts

Soak dates in hot milk. 1 + 2: stir into dry ingred. Stir in nuts. To

the loaf pan: bake 1 hour.

Barley Casserole

cooked barleysauteéd onion, garlic, and mushroomscooked peasred peppero.o. / buttersalt & pepperParmesan cheese

Kyrgyjzstan Kasha

Sauté until golden:2 T oil1 onion

Add:1 c kasha

When kasha is browned, add:1 egg

Sauté until dry. Add:2 c veg. broth½ lb. mushrooms1 carrot1 celery¼ t rosemary1 t salt

Cook over low flame until liquid is absorbed.

Fat Free Oat Biscuits

2 c oat flour1 t baking p.¼ t salt1 c evaporated skim milk4 T yogurt

Fold wet into dry. 12-15 min. @ 425°.

100% Maize Bread

1¾ c maize meal1 t soda½ t salt1 egg

2 T butter1½ c buttermilk

Wet--dry: to the 9-in. pan. Bake until well-brown'd (35 + min. @ 400°).

Liberty Toast

4 T milk-- dry milk^

1 egg½ t salt2 T maple syrup or molasses¼ t cinn.

^3-4 slices stale bread

Sauté slowly. Top with 'fruit sauce.'

Uzbekistan Flatbread

1½ c barley flour¼ c wheat flour¼ c sunflower seed meal1 T sugar1 t salt1 T baking p.2/3 c 'soymilk'1 egg2 T oil

Spread out ½-inch-thick; prick. 10 + min. @450°.

Colon Scrubbers

Melt 6-oz. semi-sweet chocolate. Add:½ c apple juice3 T light 'corn' syrup

Set aside. Process:1 c chopped dried apricots2½ c bran flakes cereal½ c confec. sugar

Combine all of the above. Set aside for 30 min. Form into small balls and roll in sifted cocoa. Chill 2 days. Variation: spread in pan; top with cocoa.

BANANA CAKECream ½ cup butter and 1½ cups sugar. Add 2 beaten eggs. After

sifting flour once, measure 2¼ cups and add ½ teaspoon baking powder, ¾ teaspoon soda and ½ teaspoon salt, and sift all together. Stir 1 cup mashed bananas with ¼ cup sour milk. Add 1 teaspoon vanilla. Mix all together and bake in 2 layers in moderate oven about 30 minutes. Put layers together with whipped cream and sliced bananas and spread whipped cream over top of cake. Lay slices of bananas over top of cream.Mrs. Norman J. Boyer

Carrot Cake

Beat:10 T oil½ t vanilla1 c 'sugar'1 egg

Beat in:½ c flour-- w.w.f.1½ t bak. p.½ t soda1 t cinn.1/8 t nutmeg-- allspice¼ t salt

Blend in:2 c grated carrot4-oz. crush'd pineapple + juice1 c walnuts½ c raisins

Put in 9-in. pan. Bake 55 min. @ 350°.

Give Me Some of That Old Time Date-Nut Cake

Put in bowl:1 lb chopped dates1 lb. English walnuts

Sift over the above:1 c flour1 scant t salt2 t baking p.

Cream:1 c sugar4 egg yolks

1 t vanillaAdd to the above. Beat stiff:

4 egg whitesFold in to the above. 'Bake 1 hour in slow oven.'

Iowa Èclairs

Bring to boil:1/3 c grape jelly4 T sugar4 T 'rice' syrup

Cook for 2 minutes over med. flame, stirring often. Stir in ½ c nut butter. When smooth, pour over:

6 c cheerie oats½ c peanuts-- raisins

Stir to coat. Into the 9 x 13-inch pan. Cool 1 hour; score.

McCrumble

Place fresh sliced peaches atop shredded wheat biscuits. Pour on the following:

'butter'brown sugarchopped nutslemon juicecinnamon

Bake covered until hot.

McCandy

Melt 2 c bittersweet chocolate chips. Stir in:1½ c cheerie oats1 c dried cherries½ c walnuts

Drop on waxed paper; chill.

'Ouch, My Teeth Are Hurting!!'

Heat:1/3 c oil or marg.

Add:½ c rice syrup-- molasses1 c brown sugar

Cook until mixture starts to bubble. Add:1 T cinnamon

Pour over:8 c puffed grains1 c raisins1 c sunflower seeds

Mix quickly and press into greased 'tin' and let sit for 1 hr., or chill right away. Cut into bars.

You're A Good Bar

Heat:2/3 c brown rice syrup¼ c almond butter

Stir in ½ t vanilla. Pour over:2 c whole-grain crisp ricies½ c ch. nuts

Stir quickly; pack into pan: chill.

Figgies

Process ½ lb. figs to a paste. Stir in ¾ c finely-chopped almonds; knead. Form into 1-inch balls and roll in sugar to coat. Let stand 15 min.; roll in sugar again. Let sit 1 hour.

Johnny Apple

2 c white cornmeal2 T sugar½ t salt-- soda-- cream of tartar+ enough milke to make a soft batter. Mix with 3 peeled & sliced apples. Bake.

'Moist, Chewy, Chock-Full of Coconut'

Beat for 30 sec. (until fluffy):½ c egg whites

Stir in:1¼ c 'sugar'¼ t salt½ t vanilla

Blend in:2½ c 'moist shredded coconut'

Drop by rounded teaspoon. 18 min. @ 325°.Variation: add 2-oz. melted bakers chocolateVariation 2: add ½ c chopped candied cherries

Variation 3: 1 c coconut + 2 c 'wheaties'

Cakes and Icings________SCRIPTURE CAKE

Six eggs (Isaiah 10:14), 1 cup butter (Judges 5:25), 3¾ cups flour (I Kings 4:22), 3 cups sugar (Jeremiah 6:20), 2 cups raisins (I Samuel 30:12), 2 cups figs (I Samuel 30:12), 1 cup water (Genesis 24:17), 1 cup almonds (Genesis 43:11), 1 tablespoon honey (Exodus 16:31), sweet spices to taste (I Kings 10:10), a little salt (Leviticus 2:13). Following Solomon's advice for making good boys, and you will have a good cake (Prov. 23:14).

APPLE SAUCE CAKE2 cups brown sugar1/3 cup butter2 cups hot apple sauce (unsweetened)1 teaspoon cinnamon1 teaspoon cloves1 teaspoon nutmeg1 teaspoon soda dissolved in hot water2 cups raisins1 cup nut meatsFlourShredded cocoanut

Cream sugar and butter. Add apple sauce, then flour and spices sifted. Add soda. Sprinkle raisins and nut meats with flour and stir in. Place in greased loaf pan and spread cocoanut over top. Bake in a moderate oven one hour.Mrs. Clare Burtner

Tea-Prune Toddy For the Road

Bring to boil:1 c prune juice1 c black tea1 orange slice, halved1 cinnamon stick4 clovesoptional: rum

Simmer 3 min. Add honey to taste.

Russian Tea

Squeeze juice from 3 lemons and 3 oranges. Pour some boiling water over 2 T whole cloves. After 10 min., strain juices and cloves. Add 2 c 'sugar,' 2 quarts tea, and 1 pint pineapple juice. Heat to boiling; serve hot. 'Every Christmas...my mother and I sip this tea and eat vegan Christmas cookies as we decorate the tree together. Enjoy!'

Truckers Anti-Ageing Juice

beet - apple - carrot - fresh parsley: juice in juicer.

the main course / miscellaneous offerings

Bean Crock

beans: great northern, kidney, black, butter (lima), commercial vegetarian baked beanssauce: catsup, tomato paste, brown sugar, molasses, horseradish, 'Kitchen Bouquet,' barbie sauce, mustard, cider vinegar, Worcestershire sauceadd one or more of the following: miso, yeast extract, prune pureeadd onions sauteed in oil to the sauceand: fake bacon bits and/or fake dicks

Cauldron Stew: the basic ingredients

sauté in oil: onions, garlic, sweet & hot peppers, mushrooms and/or celeryadd various types of dried beans add some or all: red sauce, catsup, tomato paste, barbie sauce, chili sauce, salsaseasonings: mustards, chili powder, cumin, Italian seasonings, salt & peppersweeteners: molasses, brown sugaradd: vinegars, wine, or beeradd some of the following: hominy, pasta, black olives, sauerkraut, tomatoesand: fake meatSimmer in a cauldron until vespers.

Half-Hour Chili

Sauté in o.o. & wine: 3 onions2 garlic1 carrot1 T chili pepper

Add:4 t chili powder1 t cumin42-oz. canned tomatoes1 t brown sugar

Cook over high flame few min.; add:2 'cans' kidney beans1/3 c bulgur

Simmer topless until thickened.

Sweet Barbie for the Road

In heavy pot, sauté some onions & celery. Add some peeled and chunked sweet potatoes, some black beans, and some good barbie sauce. Season and add some water if needed. Cook slowly in pot. Variation: add other stuff.

Chili From the Mission

2 T oil1 garlic1 green pepper1 celery1 carrot1 zuke

18-oz. canned tomatoes1 can kidney beans1 c red sauce1/4 c water1 1/2 t chili powder1 t basil1 t oreganohot saucesalt, pepperhominy

Erma's Parmesan Crostini

Brush slices of Italian bread with olive oil. Spread on each slice 1 t Parmesan + some black pepper. Bake 10 min. @ 400°.

Bruschetta

Brush both sides of some bread slices with olive oil. Bake 10 min. @ 450°; rub each slice with a garlic half & arrange on plate: top with peeled, seeded, & chopped tomatoes (hot?), some fresh basil, salt, pepper, and some finely chopped red onion.

Open-Faced Sandwich

Spread on a slice of toast some good white bean spread; add avocado, cucumber, tomato, shredded lettuce, and Muenster or Provolone.

Westernized Hummus

2 c cooked chickpeas4 T sesame seeds, ground½ t coriander1½ t salt¼ t paprika2 cloves garlicjuice 2 lemons2 T o.o.½ c cream cheese

Risotto For the Road

Sauté in a bit of oil and butter:½ small onion1 garlicbit of sweep pepper½ c black olives or mushrooms

Add:1 fresh tomatosalt & paprika1 1/3 c rice, cooked in chicken broth

Heat through, stirring.

Old Hag's Hash

Sauté some onions and garlic in oil; add a bit of soysauce. Add some carrots, potatoes, and water. Add some mushrooms, sweet peppers, zucchini, and parsley. Add some salt, pepper, turmeric, and thyme. Cook in 'an old-fashioned iron skillet.'

Old Hag's Hash

2 large potatoes1 onion1 green pepper1 red1 c maize1 t poultry seasoningsalt & pepperparsleyoil [poultry seasoning: thyme, sage, marjoram, pepper, paprika, garlic p., coriander, rosemary, few grains nutmeg]

Black Bean Spread

2 c black beans1 garlicdried peppers & onionbrown mustardmayonnaise dressingparsleychili powdercuminwhite wine vinegarhot saucegrated cheesesalt & pepperoptional: cilantro, lime juice, yogurt, etc.

Turnpike Pesto

Process to a gritty texture:100 g (3.5 oz.) walnuts1 'fat' clove garlic

Add:100 g 'hard, mature goat's cheese' or Parmesan50 g (1.75 oz.) flat-leaved parsleysalt & pepperjuice ½ lemon

Process; drizzle in through the hole 150 ml (a little over 5 fl. oz.) olive oil.

Trucker's Pilaf

2 t butter1 small onion

1½ t crushed garlic1 c bulgur wheat

Cook the above in a skillet 2-3 min. Stir in: ¼ t cayenne-- cumin-- celery seed

Cook 5 more min. Add:½ c sweet pepper¼ t salt

Pour in 2¼ c boiling 'chicken' or 'beef' broth. Reduce to a simmer; cook until liquid is absorbed.

Baked Bean Soup For the Road

1½ c baked beans¼ c tomato sauce1 c water½ T soysauce1/8 t cayenne Simmer 30 min.

Italian Hummus

1 'can' white beansfresh lemon juice, white wine vinegar, or botholive oilsalt & pepperItalian seasoninggarlicdried red peppers--hot or sweet or bothgarlic powder & onion powderoptional: cheese; parsley or other herbs

Beard's Mashed Potatoes

8 med. potatoes, peeled6 T buttersalt to taste½ c heavy cream, heatedblack pepper

Boil potatoes; drain & return to hot pan to dry them. Mash: add butter & salt; mash again. Add hot cream and whip with whisk until they are light and fluffy. Place in heated serving dish. Put a pat of butter in center and dust with pepper.

Lappé's Roman Rice and Beans

Sauté in oil ('olive is good'):2 garlic1 large onion1 large carrot, chopped1 green pepper2/3 c parsley, chopped2 t basil1 t oregano

Add:2-3 large tomatoes, coarsely chopped2 t saltpepper2 c cooked dried beans

Add:5 c cooked brown rice½ c or more Parmesan cheese

Garnish with more parsley and Parmesan. Serve with a 'green salad' and 'Italian bread.'

silo & hayloft

Vermont Gay Cornbread

2 c cornmeal2 c w.w.f.4 t bak. p.1 t soda¼ c oil-- butter2/3 c 'syrup'2 c buttermilk

Bake @ 375°.

Fergie's Drop Buscuits

Sift into bowl:1 c white flour1 c w.w.f.1 T baking p.½ t salt

Fold in with spatula:

1/3 c oil1 c reconstituted milke powder

Drop by heaping tablespoon. 10-12 min. @ 400°.

Greasy Spoon Cut Biscuits

Sift into bowl:1 c white flour1 c w.w.f.1 T baking p.1 t salt

Warm:¾ cup reconstituted milke powder

Add:1 t yeast1/3 cup oil1 T honey

Wet > dry: roll out on floured board ½ - inch thick & 'cut straight.' 10-12 min. @ 400°.

Sister Lettie's Biscuits

Sift:2 c flour½ t salt1 T baking p.½ t soda

Cut in:3 T butter

Add:¾ c buttermilk

Knead lightly; roll out to ¾-inch-thick. Cut; dab tops with some melted butter. 12 min. @ 450°. 'Make Plenty!'

More Biscuits

1 c barley flour1 t salt2 t baking p.

^2 T 'butter'

^½ c 'buttermilk'1 egg

Drop onto baking sheet. Bake 12-15 min. in hot oven.

Mrs. Bung's Bread

2 c scalded milk2 c chopped dates

*½ c molasses2 eggs1 t vanilla

*1 c w.w.f.1 c flour1 T baking p.1¾ c miller's bran½ t cinn.-- salt*

1 c ch. hazelnuts

Soak dates in hot milk. 1 + 2: stir into dry ingred. Stir in nuts. To the loaf pan: bake 1 hour.

Barley Casserole

cooked barleysauteéd onion, garlic, and mushroomscooked peasred peppero.o. / buttersalt & pepperParmesan cheese

Kyrgyjzstan Kasha

Sauté until golden:2 T oil1 onion

Add:1 c kasha

When kasha is browned, add:1 egg

Sauté until dry. Add:2 c veg. broth½ lb. mushrooms1 carrot1 celery¼ t rosemary1 t salt

Cook over low flame until liquid is absorbed.

100% Maize Bread

1¾ c maize meal1 t soda½ t salt1 egg2 T butter1½ c buttermilk

Wet--dry: to the 9-in. pan. Bake until well-brown'd (35 + min. @ 400°).

Liberty Toast

4 T milk-- dry milk^

1 egg½ t salt2 T maple syrup or molasses¼ t cinn.

^3-4 slices stale bread

Sauté slowly. Top with 'fruit sauce.'

Uzbekistan Flatbread

1½ c barley flour¼ c wheat flour¼ c sunflower seed meal1 T sugar1 t salt1 T baking p.2/3 c 'soymilk'1 egg2 T oil

Spread out ½-inch-thick; prick. 10 + min. @450°.

Colon Scrubbers

Melt 6-oz. semi-sweet chocolate. Add:½ c apple juice

3 T light 'corn' syrupSet aside. Process:

1 c chopped dried apricots2½ c bran flakes cereal½ c confec. sugar

Combine all of the above. Set aside for 30 min. Form into small balls and roll in sifted cocoa. Chill 2 days. Variation: spread in pan; top with cocoa.

Elderblow FrittersMix:½ c milk¼ c vanilla2 egg whites¼ t salt2 T sugarStir in:½ c white flourDip elderberry flower clusters into batter & fry on ye old griddle. November 30, 2008

* * *

Saucepan chocolate rice puddingDan LepardSaturday May 31, 2008The GuardianSaucepan chocolate rice puddingKeep the oven turned off next Thursday, June 5, to mark World Environment Day. This recipe avoids the need to leave the cooker switched on for an hour, and instead uses the heat trapped in the saucepan to do most of the cooking, making this a rather green chocolate rice pudding. The quality, flavour and colour of cocoa varies markedly between brands - I prefer Sainsbury's own-label to Waitrose's or Cadbury's, because it looks and tastes more like one of those expensive imported ones that pastry chefs use, but at a fraction of the cost. For a superstar finish, serve in small ramekins with a brûlée sugar top. Or just eat it straight from the fridge.100g pudding or risotto rice800ml milk75g caster sugar25g cocoa1 tsp vanilla extractPour about half the milk into a pan along with the rice and bring to the boil. Turn off the heat, cover with a tight-fitting lid and leave for an hour to let the rice swell and slowly absorb the milk.After the hour has passed, lift off the lid, add the remaining milk, sugar and cocoa and vanilla, whisk and bring slowly to the boil,

stirring every so often to check it's not sticking to the base of the pan. Keep the pan at a gentle slow boil for about 15 minutes, stirring every few minutes, until the mixture reduces and thickens, then remove from the heat, pop the lid back on and leave for another 30-60 minutes. Thin with milk or cream to the consistency you prefer, then store in the fridge.

Another Potato Salad

5 c new potatoes½ c celery1 T red onion¼ c fresh dill-- yogurt-- Italian dressing½ T Dijon mustardsalt & pepper (white)

Add salt & pepper last; chill.

Presbyterian Pilaf

Cook ¾-cup brown rice. Set aside. Sauté a half-cup of onions in 3 T oil. Add:

1 clove garlic2 carrots, cut into ¼-inch-rounds

After 5 min., add 2 cups sliced mushrooms. Stir-fry until mushrooms are browned. Add 1 cup cooked chickpeas. Add 2 eggs; cook 2 minutes. Remove from flame and stir in:

salt & pepper4 T fresh parsley20 toasted cashews, coarsely choppedthe rice

Serve with soysauce if desired.

Pinto Burger

mashed pinto beansoil / onioncelery / carrotswalnutsbread crumbswhite pepperItalian seasoninggarlic powdereggs

Egg Pâté

8 eggs1/3 c mayonnaise4 T chili sauce1/2 t salt4 T green olives + pimiento

Old-Timey Lemonade

Add 1 pint boiling water to 1 T flax seeds. cool 2 hours at just below the boiling point. Strain; add sugar and lemon juice to taste.

Baba G.

auberginetahinilemon juiceo.o.garlicsalt, pepperonionparsley

Chili Beans + Macaroni

Cook some macaroni + shells; drain and toss with some olive oil, salt, and pepper. Stir in some red sauce, then some chili beans. Heat in skillet.

Stuffin'

Sauté:4 T oil-- onions-- celery-- mushrooms1 t salt½ t thyme¼ t poultry seasoningpinch sage-- cayenne-- garlic powder

Add; mix well:2 c bread crumbs, bran, and wheat germ

½ c fake chicken broth¾ c chopped nuts

Bake 30 min. @ 350°.

Open-Faced Sandwich

Spread a good white bean spread on a slice of toast. Top with cucumber, avocado, tomato, and shredded lettuce. Finish with a splash of vinaigrette.

'Farmer's Almanac' Sandwich

Take two slices of whole wheat bread; spread one slice with brown mustard, and the other with peanut butter (or tahini?). In between the slices, put a 'fat slice' of Vermont cheddar, a generous amount of yellow onion, and a more than generous amount of prepared horseradish.

Falafel

Process:1 egg1 T water1 t lemon juice2 T parsley2 garlic1 T soysauce¼ c tahini

Add & process:2 c cooked chick peas1 t cumin1 t coriander½ t chili powder

Stir in:1/3 c wheat germ

Form into patties and fry away. Serve with lettuce, tomatoes, and some kind of dressing.

Rice Burger

brown and wild ricebrowned garlic and mushroomschili saucesome brazil nuts or pecanseggbread crumbssalt & pepper

oil for brushing

Fry or broil.

More Burger Please

pecansbread crumbsoiloniongarlicsweet peppersmushroomssoysaucericesalt & pepperpotato flakesseasonings

Mennonite Pasta Salad

Cook and refresh ½ lb. macaroni or baby shells. Stir in:3 hard eggs2 celeries1 small carrot, grated2 T onionsalt & paprika

Fold in:1 c mayonnaise6 T sugar2 T vinegar1 T yellow mustard

Garnish with paprika and more egg if desired.

Escalloped Maize & Tomatoes

Put in 9x13 baking dish:2 c skinned & chopped tomatoes15-oz. can creamed corn2 eggssalt & pepper2 t sugar2 T flour

Sauté 5 min.:½ c 'marg.'1 onion

1 garlicAdd:

4 c bread crumbs½ c grated cheese

Sprinkle atop tomato mixture. Bake 1 hour @ 350°.

Pasta-Egg Salad

2 c elbows, rotini, ziti, fusilli, or shells1 c baby peas½ c onion1 celery stalk½ carrota bit of sweet peppers¼ c sliced olives¾ c mayonnaise2 t mustard1 t sugarsalt & pepper3 eggs

Mrs. Meals' Walnut Pâté***

Finely grind 2 c walnuts. Process with 2 garlics + some salt & 3 cooked egg yolks. Drizzle in ½ c olive oil. Use as spread, dip, or toss with noodles.

Council Bluffs Hors d' Oeuvres

Whisk:1 egg white1½ t Cajun seasoning1 t Worcestershire½ t garlic powder1 t water

Toss with:2 c shredded wheat squares1½ c whole almonds

Spread on baking sheet: 30 min. @300°.

70s Bean Burgers

¾ c peanuts, ground1¼ c cooked dried beans½ c toasted ground sesame seeds½ c toasted sunflower seeds

Sauté in oil:1 onion1 carrot1 celery stalk2 garlics

Combine with the seeds and legumes; mix with:1 egg½ t salt½ t dill seed

Internationalist Hummus

Cook 1 c dried chick peas. Process with:½ c (heaping) ground sesame seeds, or ½ c tahini2 garlic2 T lemon juice¾ t coriander½ t salt½ t cumin½ t cayenne

Spread on flatbread. Top with shredded lettuce, tomatoes, cucumber, onion, yogurt (or cheese).

More Burgers

Stir-fry some onions and celery in some oil. Combine with:1 c cooked lentils, mashed1 c mashed potatoes½ c bread crumbsparsleysagethymesalt & peppermarjoramrosemary

Fry or bake.

Peoria Pâté

baked beanscatsupmayonnaiseWorcestershiresoysaucepickle relish or chopped pickles

olives (opt.)onionsalt & pepper

Pic-Nic Potato Salad

Boil 6 potatoes in their skins; cube while warm. Add juice of two lemons. Let sit 30 min. Add:

1 c celery¾ c cucumber1/3 c green pepper1/3 c parsleysalt & pepper¾ c salad dressing or mayonnaise dressing

Bulgarian Hummus

2 c cooked chickpeassome roasted red pepper½ c yogurt1 garlicsalt & pepper'hot sauce' Process & chill

Potato And Goat

Boil 1 lb. new potatoes. When warm, halve, and toss with:some fresh dill4 T mayonnaise4 T (sic) Balsamic vinegarsalt & pepper

Spoon over Bofton lettuce; top with some goat cheese.

Pasta-Vegetable Salad

Cook & refresh 8-oz. shells. Toss with:¾ c Italian dressing-- mayonnaise1 t saltpepper

Add:1 c cheddar cubes1 c raw cauliflower¼ c celery

-- green pepper-- radish1 T parsley

Toss lightly. Chill immediately.

Shaker Baked Beans

Properly cook 4 cups dry navy beans. Add:½ c molasses-- c catsup-- butter1 t salt2 t dry mustarda bit of broth from the navy beans1 onion

Add more broth if needed. Cover tightly and bake slowly.

Nut & Seed Burgers

½ c onions2/3 c mushrooms1/3 c sunflower seeds, ground4 T peanuts, ground4 T parsley1/3 c grated cheese1/3 c tahini2 T lemon juice1 T soysauce1 garlic, crushedpinch oregano & thyme

Coat patties with wheat germ; fry.

Nut Loaf

o.o.onioncelerygarlicseveral kinds of nuts, finely choppedparsleythymesagegrated cheesesalt, peppereggs

bread crumbs

t h e l i s t

Ides of March Soup [soup]Greek Beans [Clintonia]Beard's Soda BreadNut Loaf [pic-nic]Apricot Dainties [desserts]A Burger / A Burger from Sind [pic-nic]Giobbi's Insalata [salads]Barley Drop Biscuits [if you...]Cheese Sauce [Cow]Kinderlehrer's Sweet Potato... [huit.]Lenten Casserole [pic-nic]August Skillet [vegan land]Cornbread [vegan land.]Fall Stew [soups]Lima Bean Salad [salads]Okrific [veg. wallet]Yogi's Apple Crisp [vegan land]Nile Valley Okra / Country Okra [veg. wallet]Lappé's 70s Rice Fritters [grain bin]Lentil Stew [vegan land]Zen Chapati [if you...]Pepper'd Cornbread [vegan]Minestra di Pisella [vegan]All Saint's Day Stew [soups]Mexican Pan Bread [huit.]Macaroni-Cabbage Salad [salads]Chick Pea Salad [salads]Potato-Kail Soup [soups]Pea Soup [soups]Turkish Barley Soup [cow]Curried Chick Peas [vegan]Risi e Bisi [vegan]Old Hash [Clintonia]More Burgers [pic-nic]Old Farmer's Root Soup [soups]Egg & Lentil Salad [salads]Fruit & Grain Salad [grain bin]Lentil Patties [pic-nic]Marinated Soybean Salad [salads]sarahm...[soups]More Spanish Rice [Huit.]Simple Pinto Bean Soup [soups]Pasta with Cheese [cow]Sødsuppe [desserts]

Lentil Soup [vegan]Potato-Broccoli Salad [salads]Healing Soup [soup]Hutterites' Shame [desserts]Good Barley Soup [soup]Potato-Cauliflower Soup [cow]Kinderlehrer's Millet... [grain bin]Sweet Potato Soup [soup]Yes: Blueberry Muffins [cookies]Mrs. Zooks' Pumpkin Pud [desserts]Church Lady Brownies [cookies]Sweet Potato Pud [Huit.]Purpoo [soups]Rice and Eggs [grain]Apples Love [desserts]Russian Rice Salad [salads]

* * *

q1 Salads and SuchJeddadiah's Coleslaw

med. head cabbageSpanish oniongreen pepper½ c vinegar1 cup 'sugar'1½ t salt1/2 t dry mustard1/2 t celery seedsome mustard seeda few T good oil if desired

'Dutch' Slaw

Same as above except: large head cabbage; 1 c celery; 2 t salt; 1 t celery seed; 1/2 c onion; 2 c 'sugar'.

Farm Ladies' Slaw

Prepare ahead of time and chill:1 c homemade mayonnaise2 T sugar2 T vinegar1 t yellow mustard1 t celery seed

Stir gently into:6 c shredded cabbage1 c shredded carrot¼ cup green pepper

Clintonia Cucumber Salad

cucumberfresh dillred onion4 T honey3/4 c vinegar (cider)1 t salt

Salatet Fasoolya***

1 lb. lima beans2 t salt2 garlicjuice 2 lemons4 T olive oil

Pasta-Egg Salad

1:1/2 lb. macaroni, shells, etc.

2:1 c mayonnaise6 T 'sugar'2 T vinegar1 T yellow mustardsalt & peppersome celery seed

3:celery, carrots, onion, sweet pepper; cucumber if desiredpaprika3 hard-cooked eggs

1: cook and refresh. Stir in 2; fold in 3. Garnish with paprika.

Wild Rice Salad

Cook wild rice in veg. broth; cool. Stir in ch. pecans, peas, celery, and shredded carrot. Toss with a Dijon-red wine vinegar vinaigrette.

Walnut-Beet Salad

grated raw beets--walnuts--garlic--mayonnaise

Clintonia Pasta Salad

elbows or shellscarrots & broccolired pepperred onioncorn kernelso.o. + a bit of red wine vinegar3 garlicbasil, salt, & pepper

Mediterranean White Bean Salad

1:

3 1/2 c cooked white beans4 T red wine vinegar3 T 'roasted red pepper'2 T capers1 garlicsalt & pepper

2:1/2 c green olives + pimiento2 T o.o.3 T fresh basil Process 2. Add & toss.

Sweet Potato Salad

2 1/2 lbs. sweet potatoessmall onion1 celery1/2 c parsley2 T olive oil-- lemon juice2 t soysauce1 t (sic) marjoramGarnish: toasted cashews

Country Salad

1:1/2 c mayonnaise4 T yellow mustard2 T Suca.1 t balsamic vinegar1/4 t salt

2:3 c cooked rice (cold)4 T pickle relish2-oz. jar pimiento1/3 c green onions1/4 c sweet pepper-- celery-- fresh parsleyoptional: green olives & hard-boiled eggs Top with halved cherry tomatoes and more parsley

McWaldorf Salad

1:1 1/2 c pineapple juice1/2 t lemon juice2 T 'cornstarch'

2:5 c diced red apples1 c celery1/2 c walnuts-- raisins

1: cook until thickened; chill 2 hrs., then combine with 2.

Clintonia Cuke Salad--Original Recipe

1 large cucumber4 T cider vinegar1 T dill1/8 t salt2 t (sic) honey

Egg & Lentil Salad

3 c cooked lentils4 T red onion1 c parsley2 garlic1 t cayennejuice 1 lemon4 T o.o.3 hard eggssalt & pepper

Potato & Bean Salad

new potatoesgreen beansonion & chivesgarlico.o.white wine vinegaroregano + salt & pepperred onion--ringsblack olives

Roadside Diner Coleslaw

cabbage, onion, sweet peppersmayonnaise, 'sugar,' vinegar, celery seed, mustard seed, salt, pepper

Pasta Salad--No Mayo

1/2 c o.o.5 T Dijon mustard-- red wine vinegar1 t basil-- salt2 t garlic powder1 c diced cauliflowersmall cucumber2 tomatoes, peeled & diced3 garlicsmall bunch green onions

Marinate 1 hour. Add 1 lb. cooked and cooled spirals. Mix well.

Hearty Salad

1:red onion2 sweet peppers--red, orange/yellow2 t cumin3 t chives-- basil-- parsley

2:2 t balsamic vinegar

3:2 c cooked brown rice-- corn kernels-- steamed snow peas-- kidney beanssalt & pepper

1: sauté in o.o. Add 2; raise heat and sauté until liquid has mostly evaporated. To the bowl with 3: chill.

Abundant Dinner Salad

Toss together some diced celery, tart apples, and diced cold 'tofurkey,' or something of a similar nature; also, some dried

cranberries and roasted cashews. Arrange on top of a bed of tart salad greens. Add a dressing similar or identical to the following:

1/2 c orange juice concentrate1/3 c water1/4 c apple cider vinegar1 T Dijon mustard2 t o.o.1 garlic3/4 t curry powdersalt & pepper

Bring to simmer and let bubble 2 min. Apply when warm.

Cauliflower Salad

1 head cauliflower, cut into flowerets, perhaps steamed a bit1 c red onions5-oz. black olives1 c fresh parsley

1/2 c o.o.-- lemon juice-- mayonnaise1 t salt

2--1: toss; chill 24 hrs. Top each serving with halved cherry tomatoes.

Cauliflower Salad 2

1: > large head cauli., chopped & steamed

2: > 2 c celery > 1 c red onion

3: > 2 c mayonnaise > 4 T cider vin. > 2 t salt > 1 T sugar > black pepper

4: > 4 hard-boil't eggs

2--1: 3,4. Chill.

Sweet Potato Salad

1: > 3 sweet potatoes

2: > onion > celery > ½ c parsley

3: > 2 T o.o. > 2 T lemon juice > 2 t soysauce > pepper

> 1 t marjoram

Top with toasted pecans or cashews.

Another Sweet Potato Salad

1: > 4 large sweet potatoes

2: > 2 T o.o. > 2 t oil > 2 t brown sugar > 2 t Dijon mustard > zest + juice of 1 orange > ½ t salt > pepper > 'generous pinch' cayenne3: > red onion > 2 c celery > ¼ c chives

Relish/Sandwich Topping

2 c green cabbage, shredded & packed½ c carrot-- thin-sliced red onion-- green pepper2 t saltpepper6 T white vinegar

Combine; pack into container. Add, if needed, up to ¼ c water.

Tuber Salad

Place in bowl 1 c diced cooked beets, 1½ c potatoes, ½ c onions, ¼ c celery, & 2 diced apples. Apply the following dressing:

¼ c mayonnaise¼ c sour cream¼ t salt¼ t sugar½ t yellow mustard1 t vinegar

Mix; chill; garnish with eggs and serve with rye.

Beet and Goat

Roast and peel some beets. Place in bowl with goat cheese and bitter greens. Toss with a Dijon vinaigrette.

More Slaw

cabbagepineapple

vegan mini-marshmallowsmayonnaiselemon juicesalt/pepper/caraway

Euro-Slaw

red cabbageSpanish onion (rings)red apples, unpeeleddill pickleFrench dressing

'A natural person can achieve right diet because his instinct is in proper working order. He is satisfied with simple food; it is nutritious, tastes good, and is useful daily medicine.' -M Fukuoka

Broccoli & Chick Pea Salad

Steam & refresh some broccoli. Toss with some chick peas and some 6-min. eggs; apply some salt & pepper + a yogurt-based vinaigrette. Add some grated hard cheese.

Cucumber Salad

2 large cucumberssmall onion¾ c yogurt1 t yellow mustard1 T vinegar½ t saltpepper½ t celery seed1 T fresh dill

Mix. Chill 2 + hours.

Giobbi's Insalata di Pomodori e Cipolle

3 med. semi-ripe tomatoes, cored and cut into wedges1 onion, thin-sliced3 T chopped fresh basil or dill4 T 'good wine vinegar' or juice of 1 lemon3 T o.o.salt & pepper

Toss. Do not refrigerate.

Broccoli and Chick Pea Salad

Toss:lightly-steamed broccolichick peashard eggsa yogurt vinaigrettesalt & pepperParmesan cheese

Lesbian Salad

cucumbersweet pepperfresh tomatoesripe Greek olivesfeta cheese

Toss with a vinaigrette; chill.

Salade Mixte

peas, carrots, potatoes, cucumber, dill pickle, apple, onion

parsley, dill, salt, mustard,

lemon juice, mayonnaise, sour cream

Main Dish Salad

tomato wedgeslima beansMozzarella cubesshredded carrotsblack olivesgreen onions

Toss with a vinaigrette; serve on lettuce.

Broccoli Salad

Steam and refresh:

1 bunch broccoliToss with:

juice 1 lemon2 T mayonnaise2 T o.o.¼ t crush'd tarragon2 green onionssalt & pepper

Chill.

Pasta Salad

Cook and refresh 8-oz. shells. Mix the following in a bowl:¾ c Italian dressing-- mayonnaisesalt & pepper

Add pasta + the following:1 c cheddar cubes1 c raw cauliflower¼ c celery-- green pepper-- thin-sliced radishes1 T parsley

Toss lightly & chill 2 + hours.

Samhain Salad

4 c cooked whole grains (rice, wild rice, quinoa, or a combination)2 navel oranges, peeled & chopped½ c parsley1/3 c raisins

*4 T o.o.3 T fresh lemon juice1 T white wine vinegar2 t Dijon mustardsalt & pepper

Toss & chill.

Kvashena Kapusta Salat

Rinse and thoroughly drain 1½ lbs. of sauerkraut. Toss with onion, 1 t or more sugar, 4 T oil, 1 t caraway, and some black pepper. Chill.

Dutch Kraut Salad

Mix & chill:

1 lb. can sauerkraut, drained1 oniona bit of sweet peppera bit of diced carrota bit of mustard seed1/8 t celery seed3 T oil3 T chili sauce2 t sugarsalt & pepper

Russian Kraut Salad

1 lb. sauerkraut, drained1 c grated carrots1 c cooked beets¼ c celery2 c cooked potatoes, diced2 T minced gherkins

^1/3 c oil2 T cider vinegar2 t yellow mustardsalt & pepper

Chill. Top each serving with fresh parsley.

Rice Salad

2 c cooked brown ricesome olives4 T French dressing4 T celery4 T tomatoes

Chill. Serve on a bed of lettuce. Do not add eggs.

Rice Salad

Mash 4 hard eggs. Toss with:1 tomato2 green onions1 T parsley1½ c cooked rice

Add:½ T lemon juice½ t salt-- garlic p.-- curry p.1/8 t chili p.-- pepper1 T o.o.2½ T vinegar

Chill. Serve with cucumbers, peppers, and lettuce.

Another Rice Salad

2 c cold brown rice¼ c onion2 T pickle relish¼ c celerysalt & pepper½ c mayonnaise½ T yellow mustard¼ t celery seed

Mix & chill; serve on lettuce. Top each serving with green olives and hard-cooked eggs.

'Cajun' Seasoning

2½ T paprika2 T salt2 T garlic p.1 T black pepper1 T onion p.1 T cayenne1 T oregano1 T thyme

Lima Bean Salad

3 c cooked baby lima beans4 T parsley4 T 'green' onions½ c green peppers-- red peppers-- corn kernelssalt & pepper4 T lemon juice3 T o.o.

Mix. Chill 24 hours.

Robust Lentil Salad

1½ c dry lentilssmall onion1 garlic1 chili pepper2 tomatoes, peeled½ c green peppers1 t cumin1½ t chili powder3 T lime juice1/3 c o.o.¼ c cilantro2 T green onion

Cook lentils. Drain, cool, and toss with rest.

Cucumber Salad

Chop & salt 2 med. cucumbers; let sit overnight, then rinse: dry on paper towels. Combine gently with:

2 onionsAdd:

3 T mayonnaise1 T sugar1 T vinegar

Toss gently.

Macaroni-Cabbage Salad

Cook & refresh ½-lb. macaroni. Add to:1½ c celery-- shredded cabbagesmall onionpimiento1 green pepper

Add:2 t saltpepper2 T lemon juice1 c mayonnaise

Chill.

Chick Pea Salad

cooked chick peasItalian dressingscallionssalt

Mix warm and thoroughly dried chick peas with the rest; chill overnight or longer. Stir in enough mayonnaise to moisten. Add other things if desired.

Farm Ladies' Coleslaw

Chill:6 c shredded cabbage1 c shredded carrots¼ c sweet pepper

Stir in:1 c mayonnaise'2' T sugar2 T vinegar1 t yellow mustard1 t celery seed

Chill.

Big Julie

Lightly toast some bread cubes. Toss with olive oil and a bit of garlic. Incorporate into the affair some goat cheese, some traditional vinaigrette, some capers, and some poached eggs.

Marinated Bean Salad

Place in bowl:3 c hot white beans, drained

Add immediately:¾ c oil1/3 c vinegarsalt & pepper1 clove garlic1 t Dijon mustard

Cover & chill few hours. Stir in:½ c scallions-- green pepper1/3 c celery2 T parsley2 T fresh dill,or 2 t dillweed½ c Parmesan

'Chill again.'

Chick Pea Antipasto

1 'can' chick peassome Italian dressingchopped red onionsaltgood mayonnaise

Heat chick peas; drain. Marinate overnight in Italian dressing, onions, & salt. Before 'serving,' add enough mayonnaise to moisten.

Rice Salad

4 c cooked brown rice*

1 T Dijon mustard2 T red wine vinegar¼ t honey4 T o.o.salt & pepper

*1 red pepper1 yellowsmall red onion4 scallions4 T capers½ c black olives¼ c parsley

Potato-Broccoli Salad: It's Hot!

Boil 5 potatoes in their skins; cool, skin, & slice. Steam 1 lb. broccoli until crisp-tender. Bring to boil:

2 T o.o.3 T vinegar1 t soysauce2 garlic3 T fresh parsley

Remove from flame; stir in:3 green onions¼t cayenne

Pour over potatoes & broccoli. Serve warm.

Cold French Rice

Cook 1 cup raw rice; chill. Add:½1/2 c green onions1 green pepper1 c cold cooked peas1 c celery1 c radishessome pimiento

Add:1/3 c olive oil3 T wine vinegar 1/2 t tarragon or basil3 T parsleysalt & pepper

Chill.

Pasta Salad

Cook & refresh 6-oz. spiral pasta. Toss with:3 c cooked white beans1 c chickpeas3/4 c dried tomatoes1/2 c red peppers

Add:juice 1 lemon1 T o.o.1/4 c dill-- mayonnaise3 garlic1 t salt1/2 t garlic powder

Top with slivered almonds.

Salad Basilico

Cook briefly and refresh:4 c shredded cauliflower

Toss with:15 cherry tomatoes, halved15 black olives, chopped1/3 c mozzarella--1/2-inch cubes1 T red onion

Toss with:2 T o.o.1/4 c pesto1 T wine vinegarsalt & pepper

Let sit 'overnight.'¶

Goat Salad

cos, carrot, radish, red onion, goat cheese, white beans, croutons; a vinaigrette

Chickpea and Cheese Salad

2 c cooked chickpeas4 plum tomatoes1 c cucumber½1/2 c red onion1/4 c parsleysalt / hot pepper flakescubed cheesea vinaigrette of one's choice

Egg + Swiss Cheese Salad

salad greensSwiss cheese, cut into cubesfinely-chopped hard eggsdry mustardhorseradishsalt & peppercuminyogurt dressing

A Rice Salad

Whisk:4 T salad oil2 T vinegarsalt & pepper

Pour over 4 1/2 c hot cooked rice. Add:1 1/2 c celery1 c ripe olives2 hard eggs, diced4 T dill pickle-- pimientosmall onion1/2 c mayonnaise2 T yellow mustard

Chill. Serve 'on lettuce.'

Aristotelian Salad

Boston, cos, or red leaf lettucecherry tomatoesfeta cheesered cabbagesproutsred onion ringscarrotradishfresh dillfresh parsley

Toss with a Lesbian vinaigrette

Waldorf Salad, Compliments of Galbreath's Farm Dairy

4 c red apples, cubed2 c celery1 c walnuts1 c sour cream1/2 c mayonnaise1/4 lb. blue cheese

'Serve on crisp salad greens.'

Zachary Taylor's Fave Salad

cucumber - goat cheese - scallions - white wine vinegar - o.o. - salt & pepper - fresh mint

Interesting Slaw

1 c mayonnaise4 T French dressing1 t saltdash pepper

^1/2 c celery4 c shredded cabbage1 c drained crushed pineapple1 c diced cheddar

Russian Rice Salad

4 1/2 cups hot rice

^4 T oil2 T vinegar1 1/2 t saltpepper

^1 1/2 c celery1 c olives2 hard eggs, diced4 T chopped dill pickle4 T pimiento4 T onion1/2 c mayonnaise2 T yellow mustard

Chill. Serve on bed o’ lettuce.

More Russian Rice Salad

2 c cooked rice^

4 T mayonnaise4 T sour creama bit of yellow mustardsalt & pepper1 T horseradish

^1 c cooked diced beets2 T onion Toss. Chill.

Chickpea and Pasta Salad

6-oz. (1½ c) elbows½ t salt1 garlic2 c cooked chickpeas4 T onions4 T parsley4 T pimiento1/3 c o.o.2 T red wine vinegar or lemon juice

Cook & refresh pasta; crush garlic in salt: do the rest.

McDougall's Coleslaw

2 c green cabbage

2 c red cabbage1 carrot1 green pepper1 red pepper1 yellow pepper1 small onion or 2-3 scallionsfresh parsley

^6 T cider vinegar2 T balsamic vinegar2 T Dijon mustard1 T soysauce1 T honey½ t celery seed-- caraway¼ t black pepper

Mediterranean Chickpea Salad

By MARTHA ROSE SHULMANPublished: August 12, 2008

If you like hummus, you like chickpeas. They’re a versatile legume, welcome in salads and soups, stews and pastas. This pretty summer salad is quickly assembled. You can also make it in winter without the tomatoes.

2 (15-ounce) cans chick peas, drained and rinsed

1/4 cup chopped flat-leaf parsley, or a combination of parsley and other herbs, such as chives, tarragon, marjoram, basil, or mint

1 small red bell pepper, chopped

2 medium tomatoes, diced

4 scallions, white and light green parts only, sliced (optional)

6 kalamata olives, pitted and quartered lengthwise

1 ounce feta cheese, crumbled

To make the dressing:

1 tablespoon fresh lemon juice

1 tablespoon red wine vinegar, champagne vinegar, or sherry vinegar

1 small garlic clove, minced or put through a press

1/4 teaspoon cumin seeds, lightly toasted and crushed or coarsely ground

Salt and freshly ground pepper

4 tablespoons extra virgin olive oil

2 tablespoons plain low-fat or nonfat yogurt

1. Toss together the salad ingredients. Whisk together the lemon juice, vinegar, garlic, cumin seeds, salt, pepper, olive oil and yogurt. Toss with the chickpeas.

Advance preparation: The salad can be assembled several hours before you wish to serve it. Keep in the refrigerator. Leftovers are good the next day.

* * *

'Waldorf Coleslaw'"This recipe is great for people who love both (mayonnaise-dressed) coleslaw and Waldorf salad yet need to watch their cholesterol. The raisins and apples, in addition to the cabbage, give this salad a nice crunch. Fruits and nuts also boost the fiber." --CL ReaderYield

10 servings (serving size: 1/2 cup)Ingredients

* 3 cups shredded cabbage * 3 cups diced Granny Smith apple * 6 tablespoons raisins * 3 tablespoons coarsely chopped walnuts * 3 tablespoons plain fat-free yogurt * 2 tablespoons fat-free mayonnaise * 1 tablespoon honey * 1 teaspoon prepared horseradish * 1/4 teaspoon salt * 1/4 teaspoon black pepper

Preparation

Combine the first 4 ingredients in a medium bowl. Combine yogurt and remaining ingredients, stirring well with a whisk. Pour over cabbage mixture; toss well. Cover and chill 2 hours.

* * *

q1 Soups and Stews are Fun to Make . . .

†† †

FOREWORD

THIS IS A BOOK for the servantless American cook who can be unconcerned on occasion with budgets, waistlines, time schedules, children’s meals, the parent-chauffeur-den-mother syndrome, or anything else which might interfere with the enjoyment of producing something wonderful to eat. Written for those who love to cook, the recipes are as detailed as we have felt they should be so the reader will know exactly what is involved and how to go about it. This makes them a bit longer than usual, and some of the recipes are quite long indeed. No out-of-the-ordinary ingredients are called for. In fact the book could well be titled “French Cooking from the American Supermarket,” for the excellence of French cooking, and of good cooking in general, is due more to cooking techniques than to anything else. And these techniques can be applied wherever good basic materials are available. We have purposely omitted cobwebbed bottles, the patron in his white cap bustling among his sauces, anecdotes about charming little restaurants with gleaming napery, and so forth. Such romantic interludes, it seems to us, put French cooking into a never-never land instead of the Here, where happily it is available to everybody. Anyone can cook in the French manner anywhere, with the right instruction. Our hope is that this book will be helpful in giving that instruction.

All of the techniques employed in French cooking are aimed at one goal: how does it taste? The French are seldom interested in unusual combinations or surprise presentations. With an enormous background of traditional dishes to choose from (1000 Ways to Prepare and Serve Eggs is the title of one French book on the subject) the Frenchman takes his greatest pleasure from a well-known dish impeccably cooked and served. A perfect navarin…for instance, requires a number of operations including brownings, simmerings, strainings, skimmings, and flavorings. Each of the several steps in the process, though simple to accomplish, plays a critical role, and if any is eliminated or combined with another, the texture and taste of the cooking suffer. One of the main reasons that pseudo-French cooking, with which we are all too familiar, falls far below good French cooking is just this matter of elimination of steps, combination of processes, or skimping on ingredients such as butter, cream—and time. “Too much trouble,” “Too expensive,” or “Who will know the difference” are death knells for good food.

Cooking is not a particularly difficult art, and the more you cook and learn about cooking, the more sense it makes. But like any are it requires practice and experience. The most important ingredient you can bring to it is love of cooking for its own sake.

* * *

Fall Stew

Saute´ in oil some onions, garlic, peppers, mushrooms, salt, pepper, and some Italian or other seasoning.

Add some or all of the following to the pot: green lima beanszucchinitomatoeschard, kale, or other greensparsleypotatoespastagreen beansbrussels sproutsokracarrotsfake meat

Cover with water, broth, or stock: stew in the cauldron, pureeing some of it if desired.

All Saint's Day Soup

1:o.o. + 2 c onions

2:3 garlic1 c pearl'd barley1 t sage1 1/2 t salt7 c water

3:1 large potato--small cubes2 c carrots--1/2-inch rounds2 c water

4:6 c kale 1 c water

5:1 1/4 c kidney beans (cooked)2 T fresh lemon juicesalt & pepper

1: saute´ 6 min. Add 2 & bring to boil. Cover; let simmer 25 min. Add 3: 10 min. 4: 10 min. Add 5 & heat. Serve hot.

Split P

1 1/2 c split peas6 c water

1 onion2 potatoes, peeled or not & diced2 carrots, gratedsalt & pepper1/4 t garlic p.-- parsley p.

Simmer splits 1 hr. Add rest: 1 hr. Puree in batches; heat.

Cheddar'd Lima Beans

1 lb. lima beans1 1/2 t dillweed2 c diced cheddarsalt & pepper

Cook beans; drain and save broth. Place beans back in pot & add dill + cheese. Add broth to cover; season, then heat gently.

Sweet Potato & Chickpea Soup

1:2 T o.o.2 large onions2 garlic1 celery2 c chopped sweet potatoes

2:3 c broth1 bay leaf2 t paprika1 t turmeric1 t basilsalt + pepper + cayenne

3:1 c chopped fresh tomatoes1 pepper1 1/2 c cooked chickpeas

4:1 T soysauce

1: sauté; add 2: boil; simmer 15 min. Add 3: 10 min.; add 4.

Pea Soup

1:2 c green splits6 c water

2:1 c onions2 garlic1 c carrots1 c celery

3:4 c chicken broth2 t soysauceblack pepper1/2 fresh dillsome fake sausage, ham, or bacon

1: boil 2 min.; let stand 1 hour. 2: sauté 5 min.; add to peas. Add 3 & bring to boil. Simmer partly-covered 1 1/2 hours. Check occ. and add more liquid if nec.; puree & gently heat.

Pesto'd White Beans in the Crock

Sauté some fresh garlic in o.o. Fill crock with butter and navy beans--equiv. of 5 cans. Add the garlic and some whole, chopped tomatoes (drain if canned). Whisk together the latter juice, if any, along with:

1 can tomato pasteItalian seasoningsalt & pepper2 T + o.o. and/or butterjuice 1 lemon'1/3' c pesto

Optional ingred.: lemon zest, onion, olives, capers, parsley

Crock Tomato Soup

2 1/2 c tomato juice-- boiling water1 c red saucesmall onion, sliced1 bay leaf2 T sugarpepper1 T vegetable broth granules1/4 t Italian seasonings (or just basil)some tomato paste

Cook 4 + hours; strain.

Split P.

Put 2 c split peas in pot along with 8 c water & bring to boil. Add:1½ c onions4 celeries3 carrots2 bays2 t basilpinch dried chiliesblack pepper1 t oréganopinch sage

Cook 30 + min. Add 4 T tamari.

Italian Lentil Stew

Brown 8 small, red-skinn'd potatoes in olive oil (potatoes halved 'crosswise'); remove and set aside. Add:

1½ c onions2 large garlic

Brown about 8 min., stirring often. Add:¾ c dry lentils15-oz. can diced tomatoes + liquid1 bay leaf1 t orégano3 c cold water

Boil; simmer topless 30 + min. Add potatoes & simmer until softened--30 + min. Add more water if needed. Remove bay & season. 'For best flavor, make this stew a day ahead.'

Good Barley Soup

Sauté 2 large onions in oil until golden. Add 1 c barley; when onions have brown'd, add 5 c 'broth' or 'soup': cook 45 min. to 1 hour. Let cool a bit, then gradually stir in:

2 c buttermilk1 t dillweed1 t salt2 T butter

Ides of March Soup

Sauté:1 c celery½ c onionssome gingerroot & garlic2 T o.o.

Add:¼ c peanut butter

Add:10¾ c fake chicken brothequal amount of water1 c tomato juice½ t coriandersome black pepper

Simmer 10 min.

Ingredients to Avoid When Making Stock

turnipsrutabagascabbagebrussels sproutscauliflower

broccolibeetscelery seeddried herbspepperonion skinartichoke trimmingsdecaying vegetables'excessive' amounts of greens

Abbot George's Portuguese Bean Soup'...Goodness with a difference...'

4 c cooked red beans¼ c red onions1½ c diced potatoes1½ t salt1 t paprika¼ t cayenne1 T oil½ c macaroni1 c red sauce5 c water2 c chopped cabbage2 T lemon juice

To the pot: add, if desired, some fake meat. Simmer until done.

Shaker Pease Porridge

Soak overnight:2 c split peas

Simmer in 1 quart stock 2 hours. Add:2 onions or leeks2 carrots2 celeries

1 turnip1 t saltsome pepper

Cook 30 min., then 'pass through the coarse sieve.' Serve hot with rye bread.

'Everybody Loves Pea Soup'

Rinse 2 c split peas. Put in pot with 3½ c water & bring to boil; remove 'scum.' Add:

large onion4 carrots2 chili peppers2 T parsley-- dill1 t thyme½ bay leaf

Simmer 1½ hours. Add:3 potatoes + some more water if needed + more parsley & dill

Cook another hour. Season when done.

McMinestrone

o.o.garliconionthymerosemaryhot pepper flakesplum tomatoes + juicewhole tomatoes + juicewaterpotatoescarrotszukesaltSwiss chardtiny pastachick peaspepperlemon juiceparsley

McMinestrone II

Sauté 5 min.:¼ c o.o.

1 c onion1 garlic1 c celery

Add; bring to boil & simmer 1 hour:16-oz. red sauce1½ c fake beef broth2-2½ quarts water1 c cabbage10-oz. bag frozen peas & carrots2½ t saltpepper1½ t rosemary leaves

Add; simmer 15 + min.:1 c macaroni1 can great northerns1 can kidneys, not drained

Garnish with Parmesan.

Potato-Kale Soup

Boil; simmer 30 min.:4 c packed kale4 c diced potatoes3 c water1 c onion4 garlic

Puree in batches; adding at the same time:1 1/2 c buttermilk1 T o.o.1 T buttersalt & pepper

Heat gently.

'Sends Me Back'

Heat:3 T o.o.

Add:2 sweet onions

Sauté until golden--15-20 min. Add:2 garlic1/4 lb. 'wild' mushrooms

Sauté 5 min. Add:2 T fresh thyme ('leaves only')

Add gradually:3 c chicken stock

Bring to boil. Add:1 c pearl'd barley

Season. Simmer covered 20-5 min. Let rest 10 min.; fluff.

'Top Billing' Pea Soup

Bring to boil:2 c green splits6 c water

Boil 2 min., then let sit 1 hour. Sauté in o.o. 5 min.:1 large onion2 garlic1 c carrots1 c celery

Add to peas along with:4 c fake chicken broth2 t soysauce½ c fresh dill

Bring to boil. Simmer, partially-covered, 1½ hours. Check for scorching and add more water if needed. When done, puree. Variation: add some fake meat.

New World Soup

Sauté 2 T shallots in some oil for 2 min. Add to the pot along with:2 c mashed sweet potatoes2 c pumpkin8 c fake chicken broth1 c peanut butter

Mix well. Bring almost to boil; simmer 25 + min., stirring occ. Add:2 t grainy brown mustardsalt & pepperbit of nutmeg

Heat few more minutes; top with chives.

McTuscan Crock Soup

2 c cooked white beans1 small onion1 leek1 large carrot1 celery stalk1 smallish zucchini1 1/2 c escarole-- green beans1 c cabbage2 garlic

1 t thyme-- rosemary-- basilsalt & pepper1 1/2 c canned diced tomatoes, undrained2 sprigs parsley1 bay leaf3 c water

Put the above in large, heavy-bottomed pot. Simmer a few hours. Add 2 c cooked shells or elbows, along with a bit of fresh basil, fresh parsley, and garlic.

All Saint's Day Stew

Put in pot:2 potatoes2 carrots2 onions2 turnips2 t soysauce2 bay leaves2 t thyme2 t marjoram2 t garlic powder

Cover with water, bring to boil, and simmer 8 + min. Add:4 c cooked pinto beans2 tomatoes

Bring to boil. Add:½ c flour¾ c water

Add:black pepper½ c peas

Simmer a few minutes.

Chick Pea-Sweet Potato Stew

1 c dried chick peas7 c water1 onion2 sweet potatoes, peeled1 carrot1 celery1 leek2 c broccoli pieces1 T lemon juice1 T soysauce

1 t coriander½ t cumin2 t prepared horseradishdash Tabasco saucedash cayenne

Soak chick peas 'overnight'; to the pot with the rest. Simmer a few hours.

Monastery Pea-Potato Soup

Peel & halve 1 lb. new potatoes. Put in pot with:1 c split peas1 garlic½ t rosemarysalt & pepper½ c fresh parsley3 c water

Bring to boil. Simmer 45 min., covered. Add more water if nec.; process.

Curried Lentil Soup

Sauté:1 T oil1 carrot1 onion1 celery1 red pepper

Add; sauté 30 sec.:1 T curry p.

Add:1 c lentils8-oz. tomatoes1 qt. watersalt & pepper

Boil; simmer part-covered 45 + min. Purée some or all.

Aunt's Soup

Slightly brown in pan:3 T o.o.3 T flour

Add; soften:1 green pepper1 celery1 onion

Into the pot with the following:2 c fresh tomatoes, or 1 lb. canned1 c stock2 c okra1 c baby lima beans1 c corn kernels1 T Worcestershire2 T (sic) Louisiana hot sauce¾ t salt½ t thyme1 c water

Simmer 20 + min. Serve on rice.

Potato-Kail Soup

Purée some cooked potatoes and an equal amount of cooked kale. Put in pot with some broth or stock, olive oil, salt, & pepper; gently heat.

Pea Soup

Soak 2 c yellow split peas overnight.Sauté large onion in 3 T o.o. Drain and rinse peas. Add to onions in the pot along with:

8 c waterSimmer until peas have disintegrated--1½-2 hours. Purée. Add:

2 bay leavessalt & peppermore water if necessary

Simmer 30 min.; remove bays. Add 8 vegetarian dongs (sliced) and 3 T lemon juice. Heat a while longer.

Monastery Lentils

Sauté:4 T o.o.2 large onions1 carrot

Add; sauté 1 min.:½ t thyme-- marjoram

Add:3 c stock or broth1 c dry lentils, washedsalt¼ c parsley1 lb. canned tomatoes

Cook 45 min., or until lentils are tender. Add:¼ c sherry

'To serve,' place 2 T grated cheese (Swiss) in each serving bowl; top with soup. 'This soup is especially delicious served with corn muffins. Fresh or stewed fruit is a just right finish for the meal if the sweet tooth needs pleasing.'

Old-Timey (1970s) Potato Soup

In heavy pot, sauté 1 onion and 3 stalks celery (leaves included) in oil. Add and cook until tender:

3 potatoes, peeled and diced4 c water or stocksalt & pepper1 bay leaf

Let cool briefly, then whisk in:1 c instant dry milk2 T butter

Heat, but do not boil again. Garnish with dill, parsley, or chives.

Chick Pea Stew

Sauté in 2 T o.o. 2 onions. Add:1 t coriander1 t cumin½ t turmeric

Cook 1 min. Add:4 c cooked chick peas2 large tomatoes1 can tomato paste1 c vegetable brothsalt

Simmer 30 + min. Add fresh parsley.

Grandmother's Split Pea Soup

Bring to boil; simmer 30 min.:2 c split peas2 quarts water

Sauté in oil:large onion2 large carrots6 celery stalks6 cloves garlic¼ t thyme1 bay leafsalt & pepper

Add to pottage; simmer 30 more min. Add:

4 large potatoes, peeled and chopped15-oz. tomato sauce2 T chili sauce

Simmer another 30 min., or until potatoes are done. Remove bay leaf; garnish with parsley.

Old Farmer's Root Soup

Heat in pot:2 T butter1 t caraway

Add:8 beets, grated2 turnips, chopped1 potato, chopped2 carrots, sliced2 c shredded cabbage2½ quarts stock or water

Add:2 T fresh dill, or 1 t dillweed½ c cider vinegar1 T honey1 c tomato purée½ c orange juice¼ t paprika

Simmer 45 + min. 'You can' purée if desired. Serve hot. Garnish with dill.

sarahm@maine.maine.edu's Stew

Sauté in oil in heavy-bottomed pot:onionpepperscelerycarrots

Add:lima beansbarleybrown ricetomato saucesoysauceparsley flakesbasilpaprikaoreganosalt & pepper

Stew.

Simple Pinto Bean Soup

Sauté in some oil, onions, garlic; oregano, cumin, salt & pepper. Add some tomatoes, followed by pinto beans. Cover with water and stew.

Humble Soup

Simmer in heavy-bottomed pot:1 c brown rice1 rutabaga1 sweet potato1 turnip1 onion2 carrots6 c + water

When tubers are tender, add 2 cups kail; season.

'Healing' Soup

Boil; simmer 30 + min.:2 c lentils6 c water1 c diced new potatoessmall onion6 garlic2 T o.o.1 t cumin1 t thyme

Skim foam. Add:1 c chopped beet greens or Swiss chardjuice & zest of 1 lemon

Simmer not too long. Season.

November Soup

Sauté 6 min.:2 c onions1½ T o.o.

Add:3 garlic1 c pearled barley1 t sagesalt7 c water

Bring to boil; simmer covered 25 min. Add:1 large russet, cut into ½ -inch cubes

2 c carrots - ½ -inch rounds2 c water

Simmer 10 more min. Add:6 c kale, chopped1 c water

Simmer 10 more min. Add:1¼ c kidney beans2 T lemon juicesalt & pepper

Heat few more minutes.

Monastery Pottage

1½ c lentils, soaked overnight2 onions3 celery stalks½ c parsley8-oz. tomato sauce1 T salt½ t basilwater

Cook slowly in heavy-bottomed pot or crock. Make a roux out of 4 T flour, 4 T 'butter,' and 4 T broth from the pot; return to pot and let simmer for a while.

Sweet Potato Soup

Sauté 10 min.:1 T oil1 c onions2 T gingerroot3 cloves garlic

Add:3 large sweet potatoes, cut into 1-inch cubes2 c apple juicesalt

Bring to boil; simmer covered 15 min.; 5 minutes topless. Purée in batches with:

2 c milksome hot sauce to taste

Heat gently. Garnish with chives.

Lentil Soup (Purpoo Mulligatunny)

Soak ¾-cup dry lentils in water overnight; drain. Bring 6 cups water to boil in pot and add lentils. Cook 1 hour, or until soft. Melt 2 T

butter in saucepan. Add:3 T onions1 clove garlic¼ t dried chili peppers2 t Indian curry powder

Sauté for 3 min. over low heat, stirring constantly. Add to lentils. Add:

1 t lemon or lime juice1 t salt

Cook 15 + min. Some or all of the lentils may be puréed in 'electric blender.'

Sweet Potato Bisque

1 T oillarge red onion2 celeries12-oz. mushrooms4 garlics

^4 c water4 c chopped sweet potatoes2 carrots4 T white wine½ t salt½ t white pepper

Cook until potatoes are tender. Stir in:3 T parsley2 T dill

Remove from flame. Cool briefly & process. Stir in:1 c buttermilk

Heat briefly.

Pumpkin Soup

Boil; simmer 30 minutes:1 small pumpkin, cubed8 carrots4 c fake chicken broth

Sauté:4 T butter1 onion1 c mushrooms

When onions are golden add:6 tomatoes, skinned

After 5 min., process all of the above. Add:1 t salt

pepper1 t sugar4 T cream2 t 'fresh basil'

Heat not too long. Garnish with stuffed green olives.

Lima Bean Stew

1 lb. lima beanssome soy sausage1 onion1 garlic2 celeries1 pepper2 c tomato juice4 T vinegar3 T brown sugar2 t Worcestershire½ t chili powder1 T yellow mustard½ t salt

q1 VegetablesThe delicate flavor of a raw fresh mushroom always takes me back to a special field on a farm we owned in Oregon. As a boy I'd get up at dawn to harvest the night's crop, if any, and bring back a pailful for breakfast when the luck was good. Walking home with the rising sun warming the back of my neck and the cold dewy grass brushing my ankles, I always sampled a few. Then, as my mother sizzled the caps in plenty of butter, and a wonderful earthy aroma filled the kitchen, I could hardly wait. We had them on thick buttery toast, sometimes with a crunch of crisp bacon to set off their richness, or bubbling in thick cream; and as I savored them I could almost sense a whiff of the cool, loamy night fields.

I always urge my students to taste things raw, and to keep tasting as they cook. If you don't understand your materials and how they're changing, cooking is like blundering through the subway with the lights off. This is especially true with vegetables. I wonder how many centuries it took for us to forget and then, only recently, to rediscover how good most of them are when eaten raw.

Be attentive, I say...Try everything, be receptive to new methods, give close and renewed attention to long-neglected treasures, and I do believe that you may re-jig your cooking patterns to give more priority to vegetables. To cook them brilliantly is a sure sign of a fine palate.

VEGETABLES

Vegetables have family trees that go back to the dawn of history. Even long before the Christian era, the Greeks and Romans were eating peas and spinach. In the early days of our own country, vegetables were

"garden sauce" or just "sass" to go with meat. Beets and carrots sometimes were referred to as "long sauce," while onions and potatoes were "short sauce." A vendor who sold vegetables from door to door was a "sauce man."

* * *

'Your sense of taste and smell are excellent guides to what is good for you...If you eat what you think is good for you even if you don't like it, you are not listening to the wisdom of your body...' -Weil

'Small helpings. No snacking. No seconds. Eat a little bit of everything, because you never know what you may be missing.' -Julia Child

ABOUT RADICCHIO

The vegetable radicchio has achieved a remarkable popularity in America during recent years. Virtually unknown five years ago, it is rapidly becoming America’s most popular winter salad. Most of you are probably familiar with its slightly bitter, raw taste in a salad, but it is also delicious braised.

Radicchio is a winter vegetable used both as a lettuce and a cooked vegetable; it is grown in northern Italy. The two most popular types of radicchio are the radicchio di Verona, with a head from the size of a large Brussels sprout to that of a medium cabbage. The head opens like a flower and its color is a deep alizarine crimson with a white spine along the center of each leaf. Sometimes the flower resembles an open rose and is quite beautiful.

The other type is the radicchio de Treviso. It has a leaf about 3 inches long and looks more like a lily than a rose. The color ranges from light to deep alizarine crimson.

It is the larger heads of radicchio di Verona that are often used for braising and are a true gastronomic delight.

'Legacy' Pedro Salad

brown ricebeans--at least two typeshot & sweet peppersonionsgarliccarrotsmaizebroccoli

chives or scallionssalt, peppergarlic powderbasilolive oilred wine vinegarbalsamic vin.

Old Hag's Hash

2 large potatoes1 onion1 green pepper1 red1 c maize1 t poultry seasoningsalt & pepperparsleyoil [poultry seasoning: thyme, sage, marjoram, pepper, paprika, garlic p., coriander, rosemary, few grains nutmeg]

Aunt's Skillet Dinner

Saute´ onions & garlic in peanut oil. Add a yellow and green pepper. Add 2 c corn kernels, 8-oz. mushrooms, 1 'can' chickpeas, 1 t oregano, salt, pepper, & some soysauce.

Cavolfiore alla Marchigia

med. head cauliflower4 T o.o.1 onionhot pepper flakessalt1/3 c white wine vinegar3 c ch. tomatoes2 T parsley

Cut caulie into florets; halve the larger ones. Saute´ in o.o. over med. flame. Add onions, followed by salt, pepper, andvinegar. Add tomatoes: simmer 30 min. Add parsley.

Community College Beets

1:1 lb. beets

2:3 T sugar1 1/2 t cornstarch

3:3/4 c water4 T cider vinegar

4:2 t butter1/2 t salt1/8 t white pepper

1: roast, skin, & slice. 3--2: cook until thickened. Add 4 & pour over beets.

Eggplant 'Burgers'

Fry 1/4-inch-thich slices of eggplant in o.o. for 3-4 min. each side. Apply salt & pepper.

Peperonata

3 ripe bell peppers1 chili pepper3 T o.o.small onion3 garlic1 large tomato, dicedscant 1 t Italian seasoningsalt & pepper1 T wine

Strip peppers; stir & fry. Add onion, garlic, then tomato. Add rest. Pan-fry topless; put on lid last 10 min. Serve over pasta, etc.

Hick Ratatouille

o.o., onion, garlic, eggplant, zucchini, sweet peppers, fresh tomatoestomato paste, wine vinegar, lemon juicesalt, pepper, cayenne, or a bit of fresh chili pepper

Italian Peasant's Feast

Brown squares of stale bread in skillet. Add olive oil, followed by

strips of sweet peppers. Cook a few minutes, then add fresh tomatoes. Stew until peppers are tender. Season as desired.

McCurried Cauliflower

Steam large head cauliflower (chopped). Place in baking dish, then add:

1 can condensed cream of mushroom or celery soup1 c cheddar cheese4 T mayonnaise1 t curry powder

Top with a few T of buttered bread crumbs. Bake topless 30 min.

McBroccoli Salad

Place frozen bag of broccoli cuts in bowl. Apply a generous amount of vinaigrette; toss and let sit for several hours in 'the fridge.' Stir once or twice; serve on greens.

McGreek Beans

1: > 2 T o.o. > 1/2 small onion > 1 garlic

2: > 1 lb. bag frozen green beans, thawed

3: > 1/2 c diced canned tomatoes > 4 T broth > 4 T white wine

Sauté 1 few min. Stir in 2; sauté 7 min. Stir in 3: up the heat and simmer until most of the liquid has blown off.

McItalian Beans

Sauté few min.:1 lb. frozen green beans, thawed4 T o.o.

Add 4 T Italian vinaigrette & simmer 5-7 min.

McGreen Beans

1: > 3 T o.o.

2: > 1 lb. bag frozen green beans, thawed > 1/4 c celery > 1/4 c onions > 1 garlic, crush'd

3: > 1/2 t rosemary, lightly crush'd > 1/t basil, same

2--1: sauté few min. Stir in 3. Sauté few min. Salt to taste.

More McBeans

Sauté a thawed bag of green beans in 4 T oil. Stir in 1 crush'd garlic, 1 T lemon juice, salt, & pepper. Cook another minute.

Kwik Ziti and Broccoli

Toss hot ziti with some olive oil, salt, and pepper, Parmesan cheese, and steamed broccoli. Throw in some basil if desired.

McVeggies

Place 2 bags frozen vegetables + 1 can cream of celery soup in crock. 'Throw in' some parsley, salt, and pepper + some seasonings; add some milk and butter if desired...'Happy potlucking!'

Scalloped Tomatoes

Peel and slice some fresh tomatoes. Mix together bread crumbs, salt, pepper, butter, a bit of Italian seasoning if desired,+ some grated cheese. Layer in casserole: 30 min. @ 375°.

'Tastes Like Summer–That Means Good'

Soften:1 green pepper (large) in 3 T butter

Add:6 med. tomatoes, peeled & cut into wedges2 c corn1 t salt1 T sugarpepper

Simmer not too long.

To Roast Peppers

Halve peppers; roast skin-side up 20 min. @ 400°. Wrap in foil.

Greek Rice and Tomatoes

Sauté:1 T o.o.2 T oil1 onion3 garlic1/3 c sweet pepper

Add:2 c spinach4 c chopped fresh tomatoes2 c rice, uncooked4 c water¾ c tomato paste

Simmer until done.

Spanish Green Beans

Heat some o.o.; add some garlic, onions, tomatoes (skinn'd and diced), green beans, hot pepper flakes, salt, pepper, and a splash of white wine vinegar.

Cabbage User-Upper

Place 4 c chopped cabbage in baking dish and sprinkle over it 2 T sweet pepper + 2 T pimiento; spread on 1 c Yeast Cheez or Pimiento Cheez, then cover with 1½ c med. white sauce, followed by 1 c bread crumbs tossed with 2 T melted butter. Bake 40 min. @ 365°.

Hungarian Cauliflower

Sauté in olive oil:1 onion3 green peppers, cut into strips

Add 2 t Hungarian paprika, then add:14-oz. canned diced tomatoes, drainedsalt & pepperpinch cayenne

Boil together in salted water:8-oz. med. wide noodlesflowerets from 1 head cauliflower

When al dente, toss with sauce.

Skillet Vegetables & Rice

Sauté in oil:

onions & garlichot & sweet pepperscarrotszucchini

Raise heat and add a bit of vegetable broth. Add some soysauce + black pepper; add some cooked rice & heat through. Do not add eggs.

Melanzane in Padella (Giobbi)

Cut a young eggplant into ¼-inch slices ('...with fresh young eggplants salting is not necessary. I don't peel eggplants either. I find the skin holds the eggplant together and I like the taste.') Lightly salt and pepper the slices, then lightly dust with flour, shaking off the excess. Heat oil ('The secret to its success is to use little oil, just enough to cover the bottom of the skillet.') in a medium skillet, then add eggplant slices, not overlapping them. Brown one side, turn, and brown the other side. 'They cook in about three minutes.' 'You will be surprised how tasty this simple recipe is...'

Green Bean Vehicle

Blanch, refresh, and dry some green beans. Toss gently with some sauteéd onions + grated hard eggs, some celery, green pepper, and some chopped walnuts. Add a white-wine vinegar-o.o. vinaigrette.

Giobbi's Swiss Chard

Heat some o.o. in skillet; add 2 garlic + 1 onion; cook topless until garlic begins 'to take on color.' Add:

1 lb. Swiss chard1 c water1 potato, peeled and cut into 1-in. cubes'salt to taste'

Cover; cook over moderate flame for 45 min.

Giobbi's Fave Beet Salad

Boil 3 potatoes in their skins. In a separate pan boil 4 beets, inc. a bit of the stem. Potatoes: peel & dice; Beets: 'rub off the skin and slice.' Toss with:

1 onion1 T chopped fresh mint4 T o.o.3 T wine vinegarsalt & pepper

Baba

2 'large slender' eggplants3 garlic¼ c tahinijuice 1 lemonsalt1 T cumin2 t paprika1 T cilantro

Arugula 'Dip'

2 c arugula leaves½ c o.o.3 T wine vinegar½ t salt

Process.

McSkillet

Sauté, adding in order given:2 T o.o.¼ c onion½ c celery¾ c fresh Italian tomatoes, peeledsalt & pepper1 T fresh basil

Add 2 hard-boiled eggs, then turn off flame. Top with grated hard cheese.

Vichy Carrots

Thinly slice ½-lb. carrots & put in saucepan with ½-cup boiling water, 2 T butter, 1 T sugar, ¼ t salt, and 1 t lemon juice. Cook covered until a glaze has formed; sprinkle with fresh parsley.

Green Goat

Cook some greens. Drain and add some pimiento, chick peas, and feta cheese...'That's it!'

Broccoli Rabe

'It requires a brief dunk in boiling water before sautéing with olive oil, garlic, and red pepper flakes.'

August Roast

Chop up some zucchini or crookneck squash, red onion, sweet + hot peppers, mushrooms, and garlic; toss with o.o.; season with salt, pepper, chili powder, and Italian seasoning. roast @ 500°. Serve with red sauce, polenta, etc.

Green Bean Stew

Sauté:4 T o.o.3 onions2 T chili pepper

Add:1½ lbs. green beans½ c water2 T dill weed1 t saltpepper

Stew until beans are tender. Add:3 c fresh tomatoes, peeled

Stew 10 + min.

Saucepan Carrots

Cook 3 med-large carrots in water for 5 min.; drain. Put carrots back in the pan with 2 t butter, ½ t sugar, salt & pepper. Add up to ½ c of the liquid. Cook topless, allowing carrots to sizzle undisturbed. Stir about once a minute.

Cauliflower 'Latkes'

Cook a large head of cauliflower; mash. Sauté an onion in 2 T o.o. Add 1 t curry powder and ½ t cumin. Combine all of the above, then mix with:

salt, pepper6 T bread crumbs2 eggs

Drop on hot griddle by rounded tablespoon. Flatten slightly & fry until browned.

Roasted Root

Toss:4 carrots, 1-in. slices4 parsnips, ½-in. slices2 potatoes, 1-in. dice2 sweet potatoes, 1-in. dice4 T o.o.1 t rosemarysalt & pepper

Arrange in baking pan 1-layer thick. Roast 35 min. @ 425°. When done, toss with:

2 T butter¼ c parsley

August

Sauté: 4 garlick in o.o.

After 30 sec., add:1½ lb. zucchini, cut into ¼-in. slices1 large tomato¾ t oregano

Cook covered until zucchini softens; season.

'Best Turnip Dish I Ever Tasted'

Place in mixing bowl:4 c mash'd, cooked turnips2 c soft bread crumbs

Add & stir:½ c 'butter,' melted2 T sugar2 t saltpepper4 eggs

Into the casserole it goes: bake 1 hour, 15 min., or until 'set.'

Fried Greenies

Slice green tomatoes ¾-inch-thick. Dip in egg, then dredge in bread crumbs; season. Fry slowly in oil, carefully browning both sides.

Italian Green Beans

Sauté 5 min.:

1 T o.o.½ t garlic1 onion

Add; bring to boil:14½-oz. can tomatoes1/8 t oregano1 bay leaf1 t saltpepper

Add:1 bag frozen green beans

Cook, covered, 1½ hours.

ABOUT DANDELIONS

We look forward to early spring, when the dandelions appear and our lawn becomes a sea of yellow. We eat the greens raw in salads and cooked—a spring vegetable as popular as any other on our table. Some people think dandelion leaves should not be gathered after the flowers have blossomed, but in a temperate climate you can gather dandelion greens until mid-June, after which the days do become too hot and the sun makes the leaves bitter. Aside from the nutritional value of dandelion greens, the slightly bitter taste is most satisfying.

Soak the greens in cold water, then pick them over carefully…Boil dandelion greens about 20 minutes. The cooking time will depend

on the size and tenderness of the greens. Drain when tender and let cool. At this point you can serve the greens as a cold vegetable with finely chopped garlic, lemon juice, and olive oil, or you can serve cicoria in padella.

BROCCOLETTI DI RAPE

The correct spelling for this marvelous vegetable is broccoletti di rape, that is, if we are willing to accept the spelling of the vegetable by the great Italian cookbook writers Caranacini, Ada Boni, and Artusi, among others.

It is often incorrectly called turnip greens (rapa is the name for turnips), and perhaps some of the confusion stems from Artusi’s description of broccoletti di rape, which he identifies with the turnip. Although it is possible that broccoletti di rape as we know it existed in Italy in the early part of the nineteenth century, I doubt very much that it was the same vegetable we know as broccoletti di rape today. I’m certain a great deal of cross-breeding produced the modern broccoletti di rape, with its succulent broccoli-like buds and no turnip bulb. Turnips do not produce broccoli-like buds. We grow both on our property and there is a difference.

If you grow your own broccoletti di rape, as we do, you’ll notice

that after the first cutting, new growth appears with smaller buds, called cimi di rape. Some Italians prefer the cimi di rape to the larger buds, but we prefer the larger buds.

Artusi describes in his La Scienza in Cucina e L’arte di Mangiar Bene the unpopularity of broccoletti di rape in Italy at the time. This is certainly not true now—in fact, it is by far one of the most popular vegetables in Italy today. His description convinces me that he was talking about turnip greens, not broccoletti di rape.

Okrific

Sauté 5 min.:2 T o.o.1 pepper, cut into strips

Add; sauté 1 min.:4 garlics1 lb. okra, stems trimmed

Add; bring to boil:1 lb. fresh tomatoes, peeled, or 1 28-oz. can, drainedsalt & pepper1 t coriander4 T water

Stew 25 min., or until most of the liquid has been blown off. Add 1 T lemon juice. Serve hot or cold with rice.

Cicoria in Padella

Heat some olive oil; add some garlic and hot pepper flakes. Add dandelion greens that have been boiled for ±20 min. and refreshed. Season with salt, cover, and cook greens 5-10 min., tossing often.

Nile Valley Okra

2 T o.o.1 sweet pepper, cut into strips

^2 garlic1 lb. okra

^1 lb. peeled tomatoes or 1 28-oz. can, drainedsalt & pepper1 t coriander4 T water

Bring to boil; simmer 25 + min. Remove lid and burn off most of liquid. Add 1 T lemon juice.

Country Okra

o.o.oniongarlicoreganomaizered winesweet peppersokrasalt & peppercayennecuminchopped tomato

McOkra

1 pkg. frozen okra1 large onion20-oz. can whole tomatoes3 garlic8-oz. 'can' tomato sauce½ t coriander4 T lemon juiceo.o.salt, pep.

Thaw okra. Soften onion & garlic. Add rest, lemon juice last. 'Serve over rice.'

More Okra

Sauté:2 T o.o.1 garlic

Add:2 onions

Add:10-oz. chopped okra3 c fresh tomatoes

Simmer until okra has softened. Add:2 c corn kernelssalt & peppercayenne

Heat.

Tomatoes on Toast

Sauté a bit of garlic in some olive oil. Add some fresh chopped tomatoes, fresh basil, and salt & pepper. Simmer 10 min.; turn up the flame and cook topless to burn off the excess liquid. Serve on hot toast.

Insalata Mista d’Estate

Heat 2 T o.o. Add:1 onion4 c eggplant, cut into 1-inch cubes

Cook over high flame until it begins to color. Add:4 c zucchini, cut into 1-inch cubes

Sauté few min. Add:4 c peeled, chopped ripe tomatoes2 T fresh basilhot pepper flakes 'to taste'5 dried black olives, pitted and sliced (opt.)salt 'to taste'

Simmer 15 min. Serve hot or at room temperature.

Proper Glazed Carrots

Bring to boil:2 lb. carrots2 c watersalt

Simmer topless for 10 min. Drain; return some liquid to the saucepan. Add:

2 T honey3 T brown sugar3 T oil / butter

Cook and stir until liquid has been absorbed into the carrots. No burning allowed; serve hot.

Let's Eat Beet

Boil 4 beets 25 min.; pare and cube; return to pan with some of the cooking liquid. Make a roux out of 1 T butter & 1 T flour. Add 1 T vinegar, 1 T sugar, & 1 t salt (to roux). Add some beet juice if needed. Add to beets & cook until thickened.

Pasta, Kail, and Beans

Prepare kail with garlic and hot pepper flakes. Stir in a 'can' of

cannellini beans. Cook until kail is wilted and tender. Cook some pasta in salted water to al dente. Drain & return to pot. Add kail. Toss well. Season with salt & pepper. Serve immediately, 'passing Parmesan cheese at the table if desired.'

Buttered Kale

Wash some kale and remove all the heavy stems. Cook uncovered in boiling water 25-35 minutes or until tender. Drain and chop. Season with salt, pepper, and butter.

Scalloped Kale

3 c cooked kale3 hard-cooked eggs, chopped1 c med. white sauce1 c grated cheese

Mix together kale, eggs, and sauce. Arrange in casserole in alternate layers with the cheese. Bake in hot oven (400°) 15 min.

Fried Eggplant

Cut a young eggplant into ½-inch slices. Dip each slice in egg, then dredge in 'cracker dust' or fine bread crumbs; season. Fry. Serve hot.

Kale and Potatoes I

Sauté:2 T oil1 c onions

Add:2 garlic2 T curry powder1 c chopped tomatoes1 T tomato paste1 T brown sugar

Add:¾ lb. potatoes, cubed2 c watersalt & pepper

Bring to boil; cook 10 + min., covered. Add:1 lb. kale, chopped

Cook until obviously done. 'Correct seasonings.'

Kale and Potatoes II

Boil 1 lb. red potatoes. Brown:2 T o.o.large onionsalt

Add:4 c shredded kale.

Stir-fry until kale is limp. Add potatoes & heat through.

Haricots Verts

'Avoid doing exotic things to these choice morsels. Simply boil or steam them and serve with butter. If you can avoid salt, do so, as the delicate flavor of these beans will be more readily savored.'

There is a lot of controversy about cooking beans. It’s very much a matter of taste preference. While they used to be cooked until they were thoroughly limp and soft (some people still like them that way), nowadays there is an equally unfortunate tendency to go to the other extreme and barely blanch them, so they still taste quite raw. Personally, I like green beans cooked until the raw taste disappears but they still retain a fresh taste and a crispness to the bite. The trick is to keep the cooking water boiling rapidly while adding the beans. My friend Julia Child owns an esoteric piece of equipment called a buffalo iron which is heated until fiery hot and plunged into the water to keep it boiling furiously and cook the beans faster. While it might be fun to have, I’ve always managed to get along without one.

Blessed Parsnips

Slice parsnips ¼-inch-thick. Boil until tender. Put in shallow casserole and cover with ‘buttered bread crumbs tinged with Italian seasoning.’ Place under the broiler for a few minutes.

Beet Affair

Roast, cool, peel, and chop 8 beets. Toss with:3 T oil-- red wine vinegar2 T horseradish1 t Dijon mustard-- brown sugar¼ c fresh herbs (dill, parsley, and the like)

Serve warm or cold.

Tuber Roast

sweet potatoes

rutabagasparsnipsturnipsgarlicolive oilsaltthyme

Toss. Roast 1 hour, stirring thrice.

Roasted Parsnips

Roast 30 min. @ 400°:4 parsnips, cut into 3x1-inch sticks1 T oilsalt & pepper

Toss with:1 T sesame oil1½ T honey

Top with 2 T sesame seeds. Roast another 10 minutes.

Tuscan Skillet

Briefly cook some shells or tubes; drain & refresh. Steam some cubed potatoes in skillet until almost tender. Add pasta, some tart leafy greens, and some of the pasta water. Season; add some red sauce. Let simmer in skillet.

Root Stew

Sauté 5 min.:2 T o.o.2 large onions

Add:2 cloves garlic

After 15 seconds, Add:1 lb. turnips-- potatoes2 carrots1 c water 1 t paprika½ t cuminsalt & peppercash cayenne

Bring to boil, then reduce heat, cover, and simmer for 35 + min., occ. stirring. Cook topless for a while, then stir in some fresh parsley.

French Parsnips

Dip slices of parsnip in melted butter, then dredge flour. Fry in butter. When lightly-browned, sprinkle with salt, pepper, and a bit of sugar.

Ratatouille Plus

Spoon leftover ratatouille into ramekins; top with a poached egg & cover with shredded Gruyerè. Broil just long enough to melt cheese.

To Scorch Pumpkin

Scoop out flesh from baked pumpkin; mash or process. Cook in pan uncovered until all liquid has burned off and when it has just begun to darken or scorch.

Right now our corn may not be quite as high as an elephant's eye, but it's giving the cows a run for their money. Tall and lush, its billowing leaves rustle in the breeze, hassling you to harvest the fat, gift-wrapped cobs. I find it rather a-maizing (sorry, couldn't help myself) that corn is technically not a vegetable, but a grass (in much the same way that the whale is not a fish, but an insect).When Columbus reached Cuba in 1492, the native Indians greeted him with ears of corn, which he claimed were "most tasty whether boiled, roasted or ground into flour". Some believe that Columbus introduced corn to Europe, where the variety of maize grown was largely fed to livestock. To this day, many older Europeans still see it as something fit only for cattle. This prejudice is rather surprising, because sweeter maize varieties (what we call sweetcorn) have an almost addictive succulence and tenderness that make them perfect summer eating.As for the notion of turning them into fuel for cars, or cheap sugar for fizzy drinks, it's just too depressing for words. In the old days, before such horrors, and even before the ubiquitous and iniquitous sandwich filling of tuna with sweetcorn and mayo, most of us enjoyed our first full-on introduction to sweetcorn as corn on the cob, that golden, butter-drenched, pomposity-seeking missile and scourge of formality everywhere. (It's hard to take yourself, or anyone, too seriously when you have a huge yellow phallus in your hands and melted butter on your chin.)Taste-wise, a fresh cob, boiled for five to 15 minutes (depending on how recently it was picked), and smeared with lots of butter and a grind or two of pepper, is still hard to improve on. But if you fancy a change, seasoned butters work well, too. Into some slightly softened

butter, work a squeeze of lime juice, black pepper and chopped coriander, or chopped garlic, thyme and basil, or, for a spicier treat, chopped garlic, chili flakes and cumin.Incidentally, want to know why bad jokes are "corny"? Because in the US they used to "liven up" the corn seed catalogues with amusing (not) cartoons and anecdotes. It's a similar etymology, I suppose, to the phrase, "I literally pea-ed myself laughing."

Sweetcorn frittersGood with a green salad, or a lovely brunch with eggs and bacon. Mini ones are great with a cold beer. Makes 12 big ones or 24 canapé-sized fritters.

180g fresh sweetcorn kernels (from 2 or so small cobs)

75g coarse polenta

20g plain flour

½ tsp bicarbonate of soda

1 tsp curry powder

½ tsp salt

A few grinds black pepper

1 tbsp lovage or coriander, chopped

120ml buttermilk (or milk mixed with a squeeze of lemon juice)

20g unsalted butter, melted ...#8805;

1 small egg, lightly beaten

2 spring onions, finely chopped

Groundnut oil, for frying

Stand each cob on its end on a board, and cut downwards with a sharp knife, as close to the core as you can, cutting off the kernels. Sift together the polenta, flour, bicarb, curry powder, salt and pepper. Whisk in the lovage or coriander. Make a well, add the buttermilk, butter and egg, stir, then add the corn and onions. Heat 1cm of oil in a heavy frying pan over a medium-high heat and fry spoonfuls of batter (soup spoons for big fritters, heaped teaspoons for canapé-sized), spaced well apart, until bubbles appear on the surface; about three minutes. Turn, cook on the other side for another three minutes, and keep warm while you cook the rest.

Daily Random Recipe

INGREDIENTS: 1 cup dried chickpeas, picked over, washed and drained 1 medium onion, peeled and chopped 1 medium boiling potato, peeled and cut into 1/2 inch / 2.5 centimeters dice 1 good sized potato, peeled and cut into 1/2 inch / 2.5 centimeters dice 2 cups cabbage, cut into 1/2 inch / 2.5 centimeters squares 3/4 cup chopped fresh dill, firmly packed 2 teaspoons tomato paste 2 teaspoons salt, or to taste Freshly ground black pepper METHOD: Soak the chickpeas in 4 cups of water for 12 hours. Drain and rinse thoroughly. Put the chickpeas, onion and 4 cups water into a 3 1/2 liters (3 1/2 quart) pot and bring to a boil. Cover partially, turn heat to low and simmer gently for 1 hour. Add the potato, tomato, cabbage, dill, tomato paste, salt and 1/2 cup water. Bring to a boil. Cover, turn the heat very low and simmer 1 1/2 hours. Add the black pepper and mix. 5/30/2008

101 Cookbooks / July 10, 2008Lively Up Yourself Lentil Soup Recipe

I've found that French green lentils and black beluga lentils hold their shape nicely - they don't go to mush in the pot. I sometimes used fire-roasted organic crushed tomatoes, they lend a lovely deep smoky flavor to whatever you use them in. If you come across them, give them a try in this soup. If not, regular crushed tomatoes are just fine. Can't find Greek yogurt, no problem - just use whole plain yogurt. Vegans can skip the yogurt entirely and finish the soup with a generous drizzle of good olive oil instead. And just a reminder, this makes a nice big pot of soup, so use a large pot - I eat the leftovers all week.

2 cups black beluga lentils (or green French lentils), picked over and rinsed 1 tablespoon extra virgin olive oil 1 large onion, chopped 1 teaspoon fine-grain sea salt 1 28-ounce can crushed tomatoes 2 cups water 3 cups of a big leafy green (chard, kale, etc), rinsed well, deveined, finely chopped

Saffron Yogurt a pinch of saffron (30-40 threads) 1 tablespoon boiling water two pinches of salt 1/2 cup 2% Greek Yogurt

Bring 6 cups of water to a boil in a large saucepan, add the lentils, and cook for about 20 minutes, or until tender. Drain and set aside.

While the lentils are cooking, make the saffron yogurt by combining the saffron threads and boiling water in a tiny cup. Let the saffron steep for a few minutes. Now stir the saffron along with the liquid into the yogurt. Mix in the salt and set aside.

Meanwhile, heat the oil in a heavy soup pot over medium heat, then add the onion and salt and saute until tender, a couple minutes. Stir in the tomatoes, lentils, and water and continue cooking for a few more minutes, letting the soup come back up to a simmer. Stir in the chopped greens, and wait another minute. Taste and adjust the seasoning if need be. Ladle into bowls, and serve with a dollop of the saffron yogurt.

Serves 6 to 8.

Variations:

- You can serve it with a poached egg on top, - or crunchy, fried shallots, - with a drizzle of chive infused cream, - or with chunks of tiny pan-fried butternut squash cubes.

- Make a thicker version by using just a bit of water, and then spoon it over an omelette in the morning.

- Have some cooked farro or wheat berries around? Toss some in. Millet might be good too.

- You can finish the soup by adding your favorite spices or spice blends. Smoked paprika, crushed chiles, toasted cumin, would all work nicely.

q15 Vegan LandDetails - July 1993Natalie Merchant's Veggie Picnicby Natalie Merchant

If I were going on a vegetarian picnic - which is the only type of picnic I'd go on - I'd bring real plates in a little wicker basket. Nothing disposable, please.

Middle Eastern food is great for picnics - it's so portable - so I make hummus, babe ghanouj, a good grain salad, whole-wheat pita bread with sesame seeds, and a fruit salad. And lemonade. I use cookbooks like the Moosewood Cookbook as a guide, but I tend to improvise and go by taste. I always cook for twenty people because I'm Italian. It's genetic: You have to force that third helping on everyone. The following recipes will serve six.

HUMMUSYou'll need:

2 cups garbanzo beans (a.k.a. chick-peas)3 to 4 cloves of garlic, mincedabout 1 teaspoon saltjuice from a whole lemon¾ cup tahinidash of pepper

When I make hummus, I use garbanzo beans that I've soaked and boiled

myself. I don't like using canned anything, and it's much fresher tasting. The trick I've learned over all the years of cooking with tahini is that it will separate and it will be impossible to stir without spilling it all over, so I do it in the sink and wear an apron because it's going to splatter. Since my father bought me a food processor a couple of years ago, I dump the whole can of tahini in the food processor and mix it up; then it's pliable.I usually soak two cups of beans overnight in four cups of water -that's the rule with grains and beans: one solid to two liquid. Then boil them for about an hour the next day, and when they've cooled off just throw 'em in the blender with the other ingredients.Hummus to me is about texture. If it's too thick I just add water and olive oil. If it's thin I dump in more tahini. If it sticks to the roof of your mouth, put more garbanzos in.

BABA GHANOUJPeople think it’s very complicated, but it’s not. You’ll need:

2 medium-size eggplants½ to ¾ cup tahini (to taste)3 cloves garlic, minced2 teaspoons olive oiljuice from a whole lemon1 teaspoon saltdash of pepper

Some recipes call for you to blacken the eggplant, but I just bake it for twenty minutes to half an hour at 350 degrees. When it’s cool, scoop out the insides and put it in the blender with the other ingredients and…there it is.

GRAIN SALAD

I like to make my grain salads with short-grain brown rice and corn, red peppers, carrots, parsley, and either beans or pineapple and raisins. (Just follow the directions on the rice box for the amount you want, then add about ½ cup of chopped vegetables and ¼ cup of fruit if you want it sweet.

FRUIT SALAD

You get extra hungry when you’re outside, so fruit salad is great. Adjust the amount for however many people you have to feed and combine sliced bananas and cantaloupe with orange sections plus whatever fruits are in season. Top with about a teaspoon of grated ginger, the juice of one lemon, and nutmeg - just a little bit, not too much!

Parsleyed Green Soybeans

Boil 1 c water. Add 2 c fresh (or 1 10-oz. pkg. frozen) green soybeans, and a little salt. Simmer for 10 min., covered. Drain; toss with some fresh parsley and black pepper.

August Skillet

Sauté in olive oil some onions + hot & sweet peppers. Add some tomatoes and okra. Add some maize, salt & pepper, cayenne,coriander, thyme, oregano, and basil: stir-fry until done.

Aunt's Pilaf

Stir-fry for 6 min.:1 T oil1 onion1 red pepper8-oz. mushrooms4 garlic

Stir in:1½ t curry powder

After 1 min., stir in:4 c broth½ c barley¼ c wild rice¼ lentilssalt & pepper

Bring to simmer, then cover. Cook until all liquid has been absorbed; stir once or twice.

Lentil Soup

2 onions2 celery stalks4 carrots2 parsnips1½ c dry lentils1 t thyme8 c brothsalt & peppergarlic

Put in heavy-bottomed pot. Simmer until done.

Green Bean Stew

Soften:1 garlic1 onionpinch cumin½ t salt2 T o.o.

Add:1 lb. green beans

Add:2 large tomatoes, peeled1 T dill1 T parsley

Cook covered until beans are tender.

Avocado Butter

Peel & chunk an avocado. Toss with some lemon juice. Add:1 T o.o.1 t saltcumin to tastepinch cayenne

Process: 'Use this as you would ordinary butter.' Chill.

Barley Salad

Cook 45 min.- 1 hr.3 c water1 c barley½ t dillweed

Sauté:2 t oilgreen pepper3 celery stalkssome mushrooms'green' onions

Add:½ c cooked peas

Add:2 T white miso3 T rice vinegar4 T water

Add barley & toss. 'Let flavors meld before serving.'

Green Mayonnaise Dressing

To one recipe tofu mayonnaise, blend in:1½ T each parsley, chives, tarragon, & chervil

Stir in some capers, and a small sour pickle, finely chopped.

Vegan Ice Kreeme

Heat gently until boiling point is reached:

3½ c rich vanilla soymilk2 T sugar4 T marg.4-oz. chocolate, chopped

Add:1 T cornstarch¼ c vanilla soymilk

Cook & stir; return to a slow-boil. Add:¾ c candied cherries1/3 c 'whole mixed peel'½ c golden raisins4 T rum or brandy1/3 c flaked almonds

Cool: to the ice-cream maker.

Vegan Cream

Blend to a paste:1 T cornstarch1/3 c soymilk

Boil; pour over the above:1/3 c soymilkpiece of vanilla bean

Stir & cook until thickened; allow to cool. Cream:7 T marg.

Slowly add starch mixture; remove vanilla bean. Gradually beat in:1 T confec. sugar

Add, if desired, a dash of brandy, rum, or orange flower water.

Fava Spread

19-oz. canned fava beans¼ c tahini1 T lemon juice1 t garlic p.1 T o.o.¼ c water Process.

Dong's Bok Choy

½ lb. bok choysmall carrot½ t tarragon1 t soysauce¾ t oil2½ T water

Sauté 8-10 min.

Tempeh Patties

8-oz. finely-chopped tempeh1/3 c onions2 garlic1 c grated carrot2 eggs¼ c milk¾ c toasted wheat germ½ c cooked brown rice¼ t dillweed-- basil-- saltpepper Form into patties & fry.

Authentic Baba

Prick 2 lbs. eggplant; broil 20 min., turning three times. Cool; scrape out flesh. Mash with:

¼ c tahini-- lemon juice1 garlic, crush'd¼ c onionsalt & pepper

Chill. Before 'serving,' sprinkle with some olive oil and fresh parsley.

Tempeh Spread

Steam ½ lb. tempeh in steamer basket for 15 min. over 1-inch of water; cool. Crumble and mix with:

2 celery stalks + leaves3 green onions1 small carrot½ green pepper3 hard eggs¼ c mayonnaise1 T soysauce2 t Dijon mustard1 t celery seedsalt

Chill.

Proper Vegan Pudding

Bring slowly to boil:1 T lime juice1 c apple juice concentrate1½ c diced fresh 'straw' berries

Add; cook 3 + min.:2 T cornstarch2 T water* * *

Process:1 pkg. Mori-Nu 'lite' tofu

Add & process:1 banana1 T lemon juice1 c evaporated cane juice* * *

Heat in saucepan:2/3 c brown rice syrup

Whisk into ½ c cocoa. Add tofu mixture + 1 T vanilla. Pour into 2-quart baking dish. Top with berry mixture; under that, arrange a layer of sliced kiwis. Bake 30 min. topless; cool, then chill.

Jebrodne Eatschoche met Päpaschoote

Lightly-brown in oil some sliced potatoes. Add some green peppers, salt, pepper, and some fresh tomato wedges. Cook covered until done, stirring occ. Top with dill.

Vanilla Pud

Heat & stir to boiling:4 c vanilla soymilk½ c honey2 T maple syrup4 T arrowroot2 T tapioca

Cook 1 min. Cool, then chill.

Millet Stew

Pan-toast 1 c millet ± 5 min. Put in heavy-bottomed pot, or in a crock, with:

4 c water2 onions, cut into wedges2 large potatoes, cut into chunks2 carrots, big slices1 c celery½ lb. mushrooms2 bay leaves½ t basil-- thymesalt

'Classy' Lima Beans

1/3 c onion½ t garlic1 t marg.

^1 c Pimiento or Yeast or Not-Zarella Cheez

^4 c cooked lima beans1 t soysauce½ t salt¼ t cayenne

To the casserole: top with bread crumbs; dot with marg. Bake 30 min.

Seneca Succotash

Sauté:1 onion½ c peppers1½ t garlic¼ t red pepper flakes1 T marg.

Add:3 c corn kernels3 c green lima beans¾ t saltsome fake bacon bits

Cook, but not too long.

Sloppy Tempeh

Sauté in a bit of oil:½ c onion

Add:1 t oil1 pkg. tempeh, crumbled

When tempeh has browned, add:1/3 c celery-- sweet peppers-- catsup¼ c water1 T Worcestershiresalt & hot sauce

Cook covered 10-15 min. Serve on 'buns.'

Cornbread

½ c w.w.f.¾ c white flour¾ c cornmeal4 T sugar5 t baking p.½ t salt1/3 c + 2 T 'baby food applesauce'½ c soymilk½ c water

Wet > dry: stir well. Into the 8x11 Pyrex. Bake 30 min. @ 375°. 'Serve with spicy beans, or warm with maple syrup.'

More Cornbread

¾ c cornmeal1 c w.w.f.4 t bak. p.¾ t salt4 T molasses2 T applesauce¾ c soymilk

3 t egg replacer in 4 T water

Wet > dry: 9-inch baking dish. Bake @ 350° until 'golden.'

Versatile Chili

Mix:1 can tomato paste1/3 c red wine2 T Dijon mustard2 T (sic) soysauce1 T basil2½ t oregano4 garlic

Stir in:1½ lbs. firm tofu, crumbled

Set aside. Simmer 5 min.:2 28-oz. cans plum tomatoes with juice, chopped2½ T chili powder

Sauté:1 T o.o.2 small onions

Add tofu mixture; add that to stewing tomatoes. Add:2 c cooked black beans1½ c chick peas½ c parsley

Heat not too long. Serve in 'buns' or over quinoa.

Almond Butter Cookies

Process:3 T chopped figs3/4 c almond butter2/3 c peanut butter1 c sugar4 T ground almonds4 T maple syrup1 c soymilk1 t vanilla

Stir in:1 c amaranth flour1 c white flour1 t soda½ t baking p.½ t salt

'Decorate' each cookie with its own almond. 20 min. @ 350°.

A Frosting

4-oz. firm tofu½ c brown sugar4 T almond butter2 T maple syrup½ T peanut butter½ t vanilla

Blend until creamy. Chill 1 + hour. Serve on cake, muffins, fruits, etc.

Cashew Kreeme

Process:½ c raw cashews6 T soymilk

Steppie's Gooda Cheeze

Boil; cook 15 min.:1¾ water½ c chopped carrots

Stir in; reboil:5 T agar flakes

Simmer 5 min.; put in blender. Add:½ c cashew pieces4 T nutritional yeast3 T tahini3 T lemon juice1 T Dijon mustard2 t onion granules1 t salt½ t garlic granules½ t mustard powder¼ t turmeric¼ t paprika¼ t cumin

Process. Pour into bowl & chill overnight. Turn out and slice.

Great Holiday Cookies!

3 c w.w.p.f.1½ c rolled oats½ t salt¾ c chopped almonds4 T maple syrup

4 T brown rice syrup5 T oil2 t vanilla5 T water Bake 20 min.

Yogi's Fave Apple Crisp

1 heaping T kuzu1/3 c water2/3 c apple juice2 t lemon juice

Heat and stir in saucepan until thickened. Add:½ t vanilla

Toss with:10 Jonothons, Granny Smiths, or Romes½ c raisins

Place in baking dish & set aside. Heat:2 T oil4 T syrup

Combine with:½ c barley flour1½ c rolled oats½ c sunflower seeds2 T walnuts1/8 t salt½ t cinn.

Spread over apples, etc. Bake 40 + min.

Lentil Stew

Cook 2 c dried lentils.

Sauté until translucent:2 large onions

3 T o.o.Add:

5 med.-large tomatoessalt1½ t marjoram-- savory

When tomatoes are 'stewy,' add the drained lentils. Stew 15 min. 'Goes exceptionally well with cauliflower, rice, or quinoa.'

Millet Chili

Cook:½ c millet¾ c watersalt

Sauté:1 T o.o.small onion1 t cumin1 t oregano½ t garlic 'salt'¼ t chili powder

Add:1 c cooked pinto beans1/3 c water1 T tomato paste

Add millet. Bring to boil. Simmer topless 5 min.

Indira's Feast

Sauté 3 min.:2 T oil2 garlic½-inch piece gingerroot

Stir in:1 t cumin1 t turmeric1 t curry p.½ t corianderpinch chili powdersalt

Stir in:2 tomatoes1 large carrot1 red pepper2/3 c peas4 T water

Bring to boil; simmer 5 min. Add:

1 c cooked riceHeat through.

Pepper'd Cornbread

Sauté a bit of hot & sweet peppers in oil. Set aside.

1 c soymilk2 T lemon juice4 T o.o.

Add:1 c w.w.p.f.1 c cornmeal1 t bak. p.1 t soda1 t salt

Add:¾ c corn kernels + sautéed peppers

Bake.

Minestra di Pisella

Wilt 2 onions in 2 T o.o. Add 2 garlics. Add:1 c split peas6 c water½ c carrots1 celery stalk1 bay leafsalt & pepper

Boil gently 2 hours, stirring not entirely infrequently. When done, spoon over a bed of rice.

Sour Kreem

10.5-oz. tofu1 T lemon juice1 T brown rice vinegar1 t brown rice syrup½ t cider vinegar½ t salt2 T mild oil Process.

Whipped Kreem

firm tofu

mild oilmaple syrupvanillasalt Process. Chill.

Panzanella

Put in bowl:cubes of stale breadfresh tomatoesred onioncucumbergreen olivesfresh basil

Sprinkle with salt & pepper and a bit of dried oregano; sprinkle on some red wine vinegar. Add some olive oil and toss; set aside for 30 minutes. Serve 'immediately.'

Fava Bean Salad

Blanch 3 sliced carrots. Place in bowl with:2 c cooked fava beans1 c cooked orzo or stelle4 T chives

Add:3 T red wine vinegar2 T o.o.1 t basil (1 T fresh)½ t mustard flour

Marinate 2 + hours.

Internationalist Quinoa Salad

2 c cooked quinoa^

1 c cooked chick peas1/3 c pine nuts5 scallions12 olives, sliced½ c cilantro½ c parsley

^1/3 c lemon juice2 t lemon zest3 T o.o.3 garlics, pressed¼ t cayenne Marinate 3 hours.

Multicultural 5-Bean Salad

1 'can' kidney beans1 'can' navy beans1 'can' black beans1 'can' pinto beans1 'can' chick peas

^1 cucumber10 radishes2 celery stalksbunch scallions1 T parsley½ t oregano½ t thymesome fresh basil

^1/3 c brown rice vinegar½ c o.o.¼ c barley malt1/3 c soysauce

Gifu Rice

oilsweet pepperscarrotscelerymushrooms'scallions'garlicbrown ricesoysaucewhite pepperextra-firm tofu, cubedfrozen baby peascauliflower Stir & fry.

Bean & Penne

Cook some penne al dente. Sauté in o.o.:oniongarlicstrips of red and green peppers

Add:cooked beans

tomatoesItalian seasoningsalt & pepper0.0.

Heat through. Spoon over pasta.

Versatile Tempeh

Sauté:2 T o.o.1 onion3 garlic

Add:14-oz. can chopped tomatoes, drained2 T molasses, maple syrup, or honey2 T cider or brown rice vinegar2 T tamari1 t paprika1 t cumin8-oz. steamed tempeh, steamed & cut into strips

Simmer part-covered until sauce thickens---15-20 min. Serve over noodles or rice.

Tempeh Sausage

Cut 8-oz. tempeh into fours; steam, cool, then grate. Mix with:1 garlic2 T water1 T oil2 T shoyu2 T oat flour

Add:½ t sage¼ t marjoram¼ t thyme¼ t paprikapinch cayenne½ t fennel seedblack pepper

Mix well and form into small patties. Dredge in cornmeal & fry in oil.

Penne & Faux Cheese

Process, then chill 8 + hours:2 c cooked white beans½ c pimiento pieces7 T nutritional yeast

3 T lemon juice3 T tahini or cashew butter½ t yellow mustard½ t salt¼ t garlic powder¼ t onion powder

Slowly sauté 2 large onions in olive oil until golden. Add and sauté 1 minute:

1 t garlicAdd previously-made sauce. Also add:

28-oz. can diced tomatoes + juiceAdd:

2 T nutritional yeastsalt & pepper1/8 t cayenne

Simmer 15 + min., stirring not infrequently. Stir in 12-oz. hot penne or kin. Serve hot; serve leftovers cold.

Thick White Sauce

1½ c milke4 T nutritional yeast4 T flour (any kind)2 T tahini2 T kuzu, cornstarch, or arrowroot2 T lemon juice (fresh)1 t onion powder¾ t salt¼ t garlic powder

Process. Cook & stir until thickened. 'Serve' hot. Variations: paprika, chili pepper -- reduce salt; add some light miso + a bit of liquid smoke.

Eggplant Affair

Halve 2 large eggplants; roast and remove skins. Heat 2 garlics in olive oil. Add eggplant flesh & cook 5 min. Add 2 prepared tomatoes, 1 T balsamic vinegar, salt, and pepper. After 2 min., add 2 T fresh lime juice, & 2 T fresh basil. Remove from heat; chill.

Vegan Pesto

1 c fresh parsley½ c toasted almonds1 garlic½ c o.o.

2 T lemon juicesalt & pepper

Process. Toss with pasta.

Curried Chick Peas

Sauté 1 onion and 1 red pepper in some olive oil. Push sauté to the side of the skillet and pour into the center 2 T curry powder dissolved in 2 T olive oil. Heat a few more minutes, then add 4 c cooked chick peas. Cook for 3 min., then add some of the cooking broth if needed. Add salt to taste. 'Serve on top of fluffed-up rice.'

Polunin's Tabboueh

Place ½ c bulgur in a sieve; cover with boiling water. After 20 min., press and drain. Toss with:

1 - 2 c parsley4 - 5 scallionsfew sprigs fresh mint1 garlic1 T o.o.juice 1 lemon2 - 3 fresh tomatoes, dicedsalt & pepper

Risi e Bisi

Sauté:2 T o.o.1 onion½ t rosemary

Add:½ lb. mushrooms3 garlic½ t saltpepper

Add 7 c 'stock'; boil. Add:1 c white rice

Bring to boil. Simmer topless 15 min., stirring occ. When rice is tender, add:

2 c peas2 t fresh oregano

Heat through.

Chili'd Tofu

Sauté 1 onion, 1 garlic, and 1 carrot in some oil. Add:2 c crumbled firm tofu

Stir-fry for a while, then combine with in a pot:3 c cooked pinto beans2 c tomatoes4 T catsup1½ c corn kernels1 T paprika1 t cumin1 t chili powder½ t saltsome hominy

Simmer 1 hour.

Jewel's Cookie

2 c barley flour½ t soda¼ t salt

*6 T oil¾ c apple juice concentrate

*berry preserves

Wet > dry: chill 1 + hour. Form into balls; make holes with thumb; fill with jam. 15 min. @ 350°.

One-Pot Chili

2 c red lentils2 quarts vegetable broth2 c onion1-lb. canned diced tomatoes¼ c tomato paste2 T garlic2 T balsamic vinegar2 T lime juice1 T cumin1 T chili powder1 t paprika½ t thymesalt & pepperpinch red pepper flakesdash cayenne

To the pot: boil, then simmer 35 min.

Cashew Milk

½ c cashews1 c water1 T maple syrup

Process at high speed. Slowly add 1 c more water: blend for 2 min. Optionally strain.

Peanut Moose

12-oz. tofu½ c maple syrup½ c cocoa1½ t vanilla1/3 c peanut butterpinch salt2 T vanilla soymilk

Process. Drizzle in soymilk last. Chill.

Chili Bean Elbows

Sauté:1 T o.o.1½ c onion1 green pepper½ c celery

Add:1 t chili powder1 t cumin1 t basil

Set aside. Cook 2 c elbows or shells. Add:1 lb. canned tomatoes1 can kidney beans4 T Braggs

Add the sauté and mix well.

Messy Murphys

Lightly brown:1 T o.o.1 onion8-oz. tempeh2 T soysauce

Add:½ c catsup1 t mustard1 t cider vinegar1¼ t sugar

Mix well and simmer topless for 10 min., oft-stirring. Serve on 'buns.'

Tofu Topping

1 pkg. firm silken tofu4 T syrup2 T lemon juice¼ t vanilla1/8 t salt1/8 t almond extract'soymilk as added' Process, drizzling in milke 1 t at a time.

Fuzhou Dressing

1 c tofu3 T lemon juice1 T Dijon mustard1 T white miso1 T sake1 T honey2 T poppyseed

Blend; stir in poppyseed. Use on mixed greens. Keeps 1 week.

Haryanen Hummus

1 c sesame seeds2 t garlic½ t salt1 t sumac powder4 T o.o.2 c chick-peasjuice 3 lemons3 T minced shallots

Grind sesame seeds into a powder. Process with rest sans shallots; stir the latter in.

McTempeh

Sauté in some oil:10-oz. pkg. tempeh, cubed2 'stalks' broccoli, chopped1 small onion

When tempeh is lightly-browned, add 2 t tamari or soysauce.

Vegetable Cakes

Cook & mash a sweet potato.Sauté slowly in oil:

½ c celery-- carrots-- onion-- tomato

Add:½ c peas1½ t fresh basil½ t cumin¼ t turmericpinch red pepper flakes

Whisk; add to the above:1 t egg replacer1 T potato flour

Add:½ c dried bread crumbsthe sweet potatoes

Form into patties. Sauté or bake. Serve with a red sauce.

Vegan 'Gravy'

Process:1½ c stock½ c nutritional yeast¼ c tahini

Process in:¼ c onion1 garlic3 T tamari½ t garlic powder½ t basil½ t oregano½ t salt

Cook in the double boiler.

Tempeh Chili

Brown:

tempehIn separate pan, sauté:

onionAdd tempeh along with the following:

garliccarrotsceleryrolled oatstomato pastechili powdercumincayennesalttiny pinch of cinnamon if desired

Add greens if desired.

Yeast Cheez

1/2 c nutritional yeast- flour1 t salt1/2 t garlic powder

2 c water

1 T marg.1/2 t yellow mustard

Whist water into 1. Cook over med. flame until mixture thickens. Whisk in 3. Chill; keeps 5 days.

Pimiento Cheez

1: > 4 T agar > 1 c water

2: > 3/4 c cashews > 4 T pimiento > 1 t salt > 1 t onion p. > 1/2 t oil

3: > 2 T lemon juice

1: soak 5 min., then boil gently until clear. 2: process until very smooth. Add 1 & process 30 sec. Add 3; process '1' sec. Pour into mold and chill.

Pizza Cheez

1: > 1/2 c nut. yeast > 4 T cornstarch > 1 t salt > 1/2 t garlic

p.

2: > 2 c water

3: > 1 T oil > 1 t prepared mustard

1: whisk in saucepan. Add 2: cook & whisk until mixture thickens. Cook 30 more sec. & remove from flame. Whip in 3. Add more water if nec.

Cheez Sauce

Heat 1 T oil. Slowly add ½ cup flour, blending with whisk. Slowly add 3 cups water, whisking. Add:

1½ t salt1/8 t cayenne3 c Yeast or Pimiento Cheez

Variation: use fake chicken or beef broth instead of water.

Cheez Sauce II

Melt 1 T marg. Stir in 2 T flour. Slowly whisk in 1½ cups cashew milk. When sauce is smooth and boiling, reduce heat and add:

1 c Yeast or Pimiento cheez½ t salt1/8 t paprikadash cayenne½ t dry mustard

Variation: make 'milk' with fake chicken broth.

Cheez Sauce III

1 c Tofu Sour Kreem2/3 c Yeast Cheez or Pimiento Cheez2 T onion2 T lemon juice¼ t salt

Combine everything well. Use over broccoli, pasta, etc.

Thicket Jelly

Cook some crabapples until soft; strain through jelly bag. For every 2 c juice, add ½ c sugar. Cook to jelly stage (224°), stirring constantly. Put in glasses.

'Artemis Forgot the Goat Cheese!'

Cook 1 lb. lentils. Drain thoroughly & add:1 c Greek olives4 T drained capers½ c fresh oregano2 cloves garlic1 c fresh parsley

Add:juice 2 lemons1/3 c o.o.salt & pepper

Cover & let sit.

Mrs. Meals' Guacamole

Mash:1 large, ripe avocado1½ T lemon or lime juice

Stir in:¼ c onion1 T green chili pepper1 small tomato, seeded1 fat clove garlicsalt

Chill. Serve at room temperature.

Dhal For All

Sauté:3 T oil1 onion2 garlic1 t fresh gingerroot

Add:2 t cumin seeds1 t black mustard seeds1 t coriander2 t curry powder1 t cumin1 t turmeric1 t salt1/8 t cayenne

Add:7 c broth or stock1 lb split peas2 carrots

2 potatoes, cubedCook slowly in heavy pot.

Lentil Soup with Chard and Lemon

Put 1½ cups lentils in pot and cover with cold water; cook covered 30-45 min. Add a bunch of Swiss chard or spinach, well-chopped. Add another cup of water. Cook until greens are wilted. Heat ½ c olive oil in a skillet. add 5 crushed garlics mashed in salt. Add:

¾ c onion1 rib celerysalt & pepper

Add to the lentils. Mix ¾ c fresh lemon juice and 1 t flour; stir into the soup. Simmer and sir until the soup thickens slightly. Taste and 'correct seasoning.' Serve with 'crusty French or Italian bread.'

Root Roast

Quarter 1 lb. parsnips. Cube 1 lb. potatoes (½-inch dice). Cube 1 lb. sweet potatoes (same). Toss with:

¼ c fresh basil or parsley3 T miso3 T mustard½ c rice or apple cider vinegar3 T o.o.5 large cloves garlic, quartered.

Roast 20 + min. @ 400°.

Raw Food Jenny's Fave Cookie

Grind:2 c rolled oats½ c almonds

Grate:1 apple

Add:some crushed cardamom seeds¼ c raw honey

Add oats & nuts. Stir well, then roll out thin. Make cuts, then heat in food dehydrator.

Happy Hen Nog

1 ripe mango, peeled & chopped2 bananas2 c vanilla soymilk or rice milk

3 T rum1 T honey(1 t natural vanilla)½ t nutmeg Process.

Miso Spread

Slowly brown ½ cup onion in 1 T oil. Stir in ½ cup tahini; add 4 T water gradually. Stir in 2 T miso: heat and stir a few minutes.

Tempeh Pâté

Sauté:1 T o.o.1 c mushroomssmall onion

After 5 minutes, add:2 garlic

After 3-5 min., process with:1½ c cooked white beans8-oz. cooked, marinated, crumbled tempeh

Chill.

Raspberry Mousse

Whisk:¼ c vanilla soymilk4 T arrowroot

Whisk in:2 T agar

Stir while bringing mixture to simmer. Process with:1 c raspberries3 T maple syrup1 lb. silken tofu

Chill until set. Garnish with fresh rasps.

Roman Hummus

2 c cooked chickpeas4 T cooking liquidolive oil1 garlic1 t salt½ t Italian seasoningjuice 1 lemon

Kreamy Dressing

Process:2 T fresh oregano1 c basil1 c cilantro2 t Dijon mustard1 garlic

Process in:12-oz. silken tofujuice 3 limes

Drizzle in:1/3 c olive oil

Blend in:½ c soy yogurt½ t saltpepper

Nut Kreeme

4 T soymilk8-oz. firm tofu4 T almonds2 t vanilla1 T honey

Process. Chill.

Nutty Balls

Mix & form into small balls:½ c almond butter1 c wheat germ½ c honey

Roll in:coconut and/or chopped nuts

Chill.

Vegan Pesto

scant 1 c olive oil2 T cashews2 T Brasil nuts2 garlic1 c combination of basil and parsley1 t salt

2 T cider vinegar1 T lemon juiceblack pepper

Process. Toss with pasta. Keeps 2 weeks.

'Have You Ever Seen A Pretty Burger?'

Sauté 2 min.:1 onion2½ T oil

Add:1 t coriander-- fennel seeds-- curry powder

Sauté few minutes. Add:1½ c sliced mushrooms

After a few min., add:1½ c cooked chickpeas

Place all of the above in the processor; pulse to chop—do not purée. Transfer to bowl and add:

4 carrots, grated¼ c chopped walnutssalt & pepper3 T cilantro

Form into patties, using flour to aid the fight against stickiness. Brown in oil.

More Miso Soup

Bring to boil:2 quarts water3 cloves garlic, slightly crushed1½ inch piece ginger, sliced thin

Simmer 10 min. Remove garlic & ginger. Stir in:2/3 c miso (red, brown rice, or barley)8-oz. firm silken tofu, cubed4 scallions2 carrots, grated

Simmer not too long.

Miso Dressing

1 T minced gingerroot2 garlicsome pepper½ c rice vinegar

1 T honey1 T miso½ c oil2 T onion

Whisk in oil last - gradually.

Hot Miso Dressing

Cook & stir over med. heat until light brown:2 T w.w.f.2 T oil

Stir in and bring to boil:2½ c water or stocksmall onion3 scallion tops

Reduce heat and add:4 T miso½ c water½ t garlic powder1 T 'sorghum'

Tempeh à la King

Simmer 10 minutes:8-oz. tempeh, cubed2 c veg. broth

Remove tempeh; save broth. Sauté:2 T o.o.1 onion1 c mushrooms½ c red pepper

When mushrooms are soft, add:3 T w.w.f.

Cook 2 min. Add water to reserved veg. broth to make 2 cups. Gradually stir into the sauté; bring to boil and simmer 5 min. Add tempeh and:

1 t light miso2 T sherrysome black pepper

Simmer for a few minutes, then add:¼ c slivered almonds. Serve over 'rice or toast.'

Abbot George's Potato Salad

8 c cooked and cubed potatoes6 T fresh parsley

some sweet peppers1/3 c black olives¼ c pimiento3 T onion¼ t cayenne3 c Miraculous Whip2¼ t oil1 T wine vinegar1½ t salt

Orange Kreeme Topping

12-oz. soft silken tofu3 T orange juice concentrate1½ t Grand Marnier-- lemon juice

Purée; chill.

Lemon Icing

½ lb. firm tofu2 T lemon juice1 t vanillatiny pinch saltzest ½ lemon1 T oil1 T maple syrup

Steppie's Orangecicle Muffins

1 c + w.w.p.f.1 t baking p.½ t soda

^6-oz. tofu4 T maple syrup4 T orange juice concentrate1 T oil

^¼ c chopped pecansa bit of orange zest (opt.)

25 + min. @ 350°.

Drop Biscuits

2 c w.w.p.f.1 t baking p.½ t salt

^4 T oil¾ c clabbered soymilk

Fill muffin tins half-full. 20 min. @ 400°.

Tempeh Sausage

Steam 8-oz. tempeh, cut into fours. Cool, then grate. Mix with:1 garlic2 T water1 T oil2 T shoyu2 T oat flour

Add:½ t sage-- fennel¼ t marjoram-- thyme-- paprikapinch cayenneblack pepper

Mix well and form into patties. Dredge in cornmeal; fry in oil.

Dong's Bean Spread

2 c cooked white beans1 T capers2 T olive or peanut oil2 T chives2 t umeboshi paste2 t ground caraway1 t dry mustard

Process. Chill. 'Sprinkle generously with paprika.'

Tempeh + Penne

Cook ½ lb. penne; toss with some olive oil and keep warm. Sauté:8-oz. tempeh, cubed1 T o.o.

When golden, toss with pasta. Cook 1 cup peas. Add to the above along with 1 pint cherry tomatoes and ¼ cup fresh basil. Add ¼ cup toasted pine nuts. Serve hot.

McCajun Rice

o.o.garliconionpeppersmushrooms

^stewed tomatoeschili pepperschili powder'cajun' spiceparsleyhot sauce

^hot cooked rice

Tempeh Burgers

Steam 8-oz. tempeh for 20 min.; drain and cool. Sauté:1 T oil1 onion1 pepper

Add the above to the (grated) tempeh. Add:2 T tamari1 t oregano1 t basil½ t marjoram¼ t chili pepper flakes1 can tomato paste

Form into patties & fry.

Brownees

Process:1¼ c firm tofu1 1/3 c prune purée1 T vanilla

Add:1½ c soymilk2 T lemon juice

Add:2 c flour2 t soda2 t baking p.½ t salt

2 c cocoa3 c Sucanat

Fold in:½ c walnuts 9 x13 pan: 45 + minutes.

Steppie's Fruit Bars

1½ c phlour (mostly w.w.p.f.)-- quick oats4 T sugar½ t soda¼ t salt

^½ c maple syrup4 T oil

^fruit filling

By MARTHA ROSE SHULMANPublished: November 20, 2008This silky fall/winter puree tastes rich, though there is no cream or butter in it.Times Topics: Thanksgiving1 tablespoon canola oil1 small onion, chopped1 tablespoon minced fresh ginger1 pound butternut squash, peeled and diced1 pound sweet potatoes, peeled and diced1 medium-size Yukon gold or russet potato, peeled and diced6 cups water, chicken stock, or vegetable stockSalt to taste1. Heat the oil in a heavy soup pot or Dutch oven over medium heat. Add the onion and cook, stirring, until tender, about 5 minutes. Add the ginger and stir together until fragrant, about 1 minute. Add the squash, sweet potatoes, regular potato, and water or stock, and bring to a simmer. Add salt to taste, reduce the heat, cover and simmer 45 minutes, or until all of the ingredients are thoroughly tender.2. Using an immersion blender, puree the soup (or you can put it through the fine blade of a food mill or use a regular blender, working in batches and placing a kitchen towel over the top to avoid splashing). Return to the pot and stir with a whisk to even out the texture. Heat through, adjust salt and add pepper to taste.Yield: Serves 6Advance preparation: You can make this a day ahead and refrigerate. Reheat gently. The soup freezes well. Once thawed, whisk well to smooth out the texture, and reheat.

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Baked Sweet Potato FalafelThese falafel are Leon's most popular veggie dish to date. They knew they wanted falafel on the menu, but chose not to have deep fryers. After some experimenting, this sweet potato and chickpea flour version was developed.

2 medium sweet potatoes (orange inside), around 700g or 1 1/2 pounds in total 1 1/2 teaspoons ground cumin 2 small cloves of garlic, chopped 1 1/2 teaspoons ground coriander 2 big handfuls of fresh cilantro/coriander, chopped Juice of half a lemon a scant cup (120g) gram /chickpea flour a splash of olive oil a sprinkling of sesame seeds salt and pepper

Preheat the oven to 425F degrees (220C) and roast the sweet potatoes whole until just tender - 45 minutes to 1 hour. Turn off the oven, leave the potatoes to cool, then peel.Put the sweet potatoes, cumin, garlic, ground and fresh coriander, lemon juice and gram/chickpea flour into a large bowl. Season well, and mash until smooth with no large chunks. Stick in the fridge to firm up for an hour, or the freezer for 20-30 minutes. When you take it out, your mix should be sticky rather than really wet. You can add a tablespoon or so more of chickpea flour if necessary (the water content of sweet potatoes varies enormously).Reheat the oven to 400F/200C. Using a couple of soup spoons (put a well-heaped spoonful of mix in one spoon and use the concave side of the other to shape the sides) or a falafel scoop if you have one, make the mixture into falafelly looking things and put them on an oiled tray. Sprinkle sesame seeds on top and bake in the oven for around 15 minutes, until the bases are golden brown.Makes about 18 falafel, enough for 4 - 6.

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