Bean Dip

Appetizer

Source: Mommy Stone

Mix beans and salsa together. Place in 8" square pan. Mix together avocados, yogurt, lemon juice, and a shake of garlic salt. Place on top of beans. Layer the remaining ingredients in the order they appear.
Refrigerate. Use immediately.

Blanched, Roasted Almonds

Appetizer

Source: Mommy Logan

Place almonds in boiling water for a few minutes until skin is loose. Remove skin from almonds by squeezing between fingers. Place on cookie sheet in 300 degree oven for 60 minutes or until crisp but only sightly toasted. Stir every 1/2 hour. Melt small amount of butter over hot nuts, salt, cool and store in covered container.

Chocolate Strawberries

Appetizer

Source: Mommy Logan

Wash and dry strawberries. Line baking sheet with wax paper. Melt chocolate on top of double boiler. Hold each strawberry by leaves and dip into chocolate. Place on baking sheet. Refrigerate until firm or over night.

Cranberry Tofu Popsicle

Appetizer

Source: Mommy Logan

Blend and freeze.

Cream Spinach Dip

Appetizer

Source: Mommy Logan

Mix everything. Serve in scooped out round sour dough bread. Serve with crisp vegetables and chips.

Finger Jello

Appetizer

Source: Mommy Logan

Combine unflavored gelatin with cold water. Add sugar, unflavored gelatin, and boiling water.

Stir gently until completely smooth. Refrigerate over night. May cut into shapes with cookie cutters. No further refrigeration necessary.

Fresh Tomato Lime Salsa

Appetizer

Source: Mommy Stone

Mix together. Serve. May let sit overnight before serving.

Fruit Balls

Appetizer

Source: Mommy Logan

Roll in balls and refrigerate.

Orange Tofu Popsicle

Appetizer

Source: Mommy Logan

Blend and freeze.

Pinwheels

Appetizer

Source: Mommy Stone

Mix all but tortillas together, divide into 4 portions, spread evenly on tortillas. Roll up. Cut into3/4 inch slices.

Do not make ahead - use immediately.

Scratch Dip

Appetizer

Source: Mommy Logan

Mix vegetables with softened cream cheese. Serve in green pepper or with crackers.

Stuffed Mushrooms

Appetizer

Source: Mommy Logan

Sweet Pickles

Appetizer

Source: Mommy Stone

Place washed cucumbers in jar. Pour boiling water over for four mornings. On the fifth morning make syrup and bring to boil. Pour this over the cucumbers and the spices which have been put into bag. Do this for three mornings. On fourth day pack pickles into sterile jars, and pour boiling syrup over them, and seal.

The World's Best Garlic Bread

Appetizer

Source: Cabbagetown Cafe Cookbook

(Yes, the recipe really does call for 16 cloves, it's not a typo)

Saute thee garlic until it no longer bites.

In a medium-size mixing bowl, beat the softened butter until it's smooth.

Mix in the garlic, parsley, Parmesan, oregano, and salt.

Mix in the tomatoes, but don't mix until they are smooth. You want the tomatoes to be in irregular lumps.

Spread the mixture thickly on the slices of bread

Lay out flat on baking trays and bake in a preheated 350 degree oven for about 25-30 minutes, until the butter is melted in and the slices look hot and luscious.

Trail Mix

Appetizer

Source: Mommy Logan

Yogsicles

Appetizer

Source: Mommy Logan

Mix yogurt and pineapple juice. Add enough water to make 3 cups.

Freeze in small paper cups with wooden sticks or in plastic Popsicle molds.

Other flavors of frozen juice may be substituted.

Daal (curried lentils)

Bean, Rice and Grains

Source: Mommy Logan

In a pressure cooker, bring all ingredients except lentils, oil, cumin seed and curry leaves to a boil. Add soaked lentils and pressure cook for 10 minutes. Add cilantro in a small frying pan. Brown cumin seeds in oil. Add curry leaves to cumin seeds. Fry for a few minutes then add to lentils and serve over rice.

*curry leaves are available only in Indian store

Fried Rice

Bean, Rice and Grains

Source: Mommy Logan

Saute garlic, soy sauce and salt.

Add all ingredients together. Stir fry everything.

Italian Lentils

Bean, Rice and Grains

Source: Mommy Logan

Rice Oriental

Bean, Rice and Grains

Source: Mommy Stone

Cook rice according to directions. Saute celery, onions, mushrooms, and Fri-Chik until lightly brown. Add sliced water chestnuts, after browned. Combine all ingredients, and add cream cheese. Put into greased casserole for 1 hour at 350 degrees. Serves 6-8.

Rice and Peas

Bean, Rice and Grains

Source: Mommy Logan

Warm oil, add cumin, brown cumin. Cool to warm, add to cooking rice, stir.

Simple Spanish Rice

Bean, Rice and Grains

Source: Mommy Logan

Place in 9 X 9 baking dish. Cover tightly with foil. Bake at 350 degrees for 1 hr or until rice is done and all water is absorbed.

Vicki's Spanish Rice

Bean, Rice and Grains

Source: Vicki Marsh

Saute rice and onion.

Add water, tomato juice, salt and cumin. Cover and simmer for 25 minutes.

Wild Rice Casserole

Bean, Rice and Grains

Source: Mommy Stone

Wash rice well, then cover with the hot water and let stand overnight.

Rinse and dry the tofu. Place in frying pan with small amount of oil and crumble tofu with the back of pancake turner. Add chicken seasoning and turmeric. Drain water from rice. Add scrambled tofu and all ingredients in casserole and mix well. Cover with 1/4 cup water. Cover and bake at 350 degrees for 45 minutes. Uncover and bake an additional 15 min. Serves 6

Banana Punch

Beverage

Source: Mommy Logan

Freeze, add 2 quarts 7-up. Serve slushy.

Chef Brockett's Drink

Beverage

Source: Mommy Logan

Blend ingredients together.

For variety, use cranberry juice.

Fresh Fruit Punch

Beverage

Source: Mommy Logan

Make orange juice and lemonade as directed on can. Blend bananas and pineapple juice in blender and add to orange juice and lemonade.

Hot Spiced Apple Juice

Beverage

Source: Mommy Logan

Simmer for one hour.

Juice

Beverage

Source: Mommy Logan

Mix all together and freeze until solid. Bring out 4-5 hours before time to serve for a slushy drink.

Kindergarten Graduation Punch

Beverage

Source: Mommy Logan

Mexican Hot Chocolate

Beverage

Source: Adapated from AllRecipes

In cup mix together hot chocolate, cinnamon, and cayenne pepper. Mix together boiling water and german cholate and add mixture to hot chocolate mix. Add evaporated to mixture and stir.

Party Punch

Beverage

Source: Mommy Logan

Peach Delight

Beverage

Source: Mommy Logan

Combine peach and lemonade and chill.
Just before serving, add ginger ale.

Punch

Beverage

Source: Mommy Logan

Punch

Beverage

Source: Mommy Logan

Blend together.

Smoothie - Blue Hawaii

Beverage

Source: Mommy Logan

Smoothies - Strawberry Blonde

Beverage

Source: Mommy Logan

Spiced Grape Juice

Beverage

Source: Mommy Logan

In large saucepan combine water, grape juice, sugar lemonade and orange juice. Tie cinnamon and cloves in cheesecloth bag or place in tea ball. Add to punch, simmer about 15 minutes. Remove spices and serve hot.

Strawberry Drink

Beverage

Source: Mommy Logan

Thick Fruit Drink

Beverage

Source: Mommy Logan

Wedding Punch

Beverage

Source: Mommy Logan

Apple Bran Muffins

Bread

Source: Mommy Stone

Let all ingredients down to Bran soak for ten minutes. Finish mixing. Place in Pam'd muffin pans and bake for 20 to 25 minutes in 350 degree oven.



Apple Cherry Nut Bread

Bread

Source: Mommy Stone

Cream Margarine and sugar together. Add eggs. Mix well. Add rest of ingredients except nuts and cherries. Mix then add them. Divide into 2 Pam'd bread pans. Makes 2 one pound loaves. Bake 350 degrees for about 35 Min.

Apple Oat Cake

Bread

Source: Mommy Logan

Mix first 7 ingredients in large bowl. Mix in water and grated apples. Let stand 30 minutes at room temp.

Melt 1 tbs butter on griddle over medium-high heat.

Drop batter by 1/3 cupfuls onto griddle. Cook until bottoms are deep golden brown - about 2 minutes. Turn and repeat . . .

Sprinkle walnuts over pancakes. Top with dollop of sour cream. Serve with syrup (or other topping).

Aunt Anna's Filled Donuts

Bread

Source: Mommy Logan

Combine yeast, 2tbs sugar, 1/2 cup warm water until yeast bubbles.

Add rest of ingredients to yeast mixture, with enough flour so dough not real sticky.

In clean bowl rise in warm place until double, about an hour.

Roll out cut, with 2 sizes of glasses.

Place 1/2tsp filling on larger circle, top with small circle and cut again.

Let raise

Deep fry in canola oil at 350 degrees until golden brown. Roll in sugar.

Balkins Breakfast

Bread

Source: Mommy Logan

Thicken tomatoes with corn starch and add salt.

Serve ingredients on top of each other in the order listed for a delicious breakfast.

Banana Bread

Bread

Source: Mommy Stone

Cream shortening and sugar add one egg at a time and then add dry ingredients, alternately with milk. Fold in mashed bananas and nuts. Bake in two one and a half pound bread pans at 350degrees for about fifty minutes.

Banana Bread

Bread

Source: Mommy Logan

Mash together lemon juice and bananas until smooth. Cream oil/butter and brown sugar. Add to bananas. Sift together, flour, salt, baking soda and baking powder. Add wheat germ to flour mixture.

Combine banana and flour mixture.

Add optional ingredients.

Dough will be very stiff. Bake about 45 minutes in greased 4 X 8 loaf pan. Test for doneness with tooth pick.

Can also make in 8 X 8 pan or make 12 cupcakes. Both these for 1/2 hour.

Banana Pancakes

Bread

Source: Mommy Logan

Sift together first 5 ingredients.

Whisk together egg, the milks, and melted butter. Add dry ingredients and stir until flour disappears.

Melt 1/2 tbs butter in large cast-iron skillet over medium heat.

Ladle 1/4 cup batter into skillet for each pancake. Immediately press 4 - 5 banana slices into each so that batter oozes slightly over fruit. Cook until bubbles appear. Flip and cook other side, about 2 minutes per side. Serve with coconut syrup.

Best-ever Blueberry Muffins

Bread

Source: Mommy Stone

1/3 Cup sugar2 1/2 Teaspoon baking powder3/4 Teaspoon salt1 3/4 Cup flour1 Cup blueberries, fresh or frozen

Combine egg, milk and oil. Add dry ingredients. Mix well. Fold in blueberries. Fill Pam'd muffin pans. Make at 350 degrees for about 25 minutes. Makes 12.

Biscuit Mix

Bread

Source: Mommy Stone

Blend dry ingredients until well mixed. Cut in shortening until throughly blended. Store in covered container in cool place. Use within a month. Makes 5 cups.

Biscuits: Add 1/3 cup water to 2 cup biscuit mix to make a soft, but not sticky dough. Turn onto lightly floured board, knead a few strokes. Roll or pat to 3/4 inch thickness. cut into rounds or squares. Place 1tbs shortening on a cookie sheet and melt in hot oven. Place biscuits in melted shortening, turn over and bake at 350 degrees for 15 minutes.

Make 3 two inch biscuits from each cup of mix. Plan on 1 cup mix for each person.

Blueberry Buckle

Bread

Source: Mommy Stone

Cream shortening and sugar. Add egg white and beat till light and fluffy. Add baking powder, salt and flour and then the milk. Mix well. Spread in Pam'd 6X6 inch pan. Top with blueberries. Bake at350 degrees for 35 minutes.

Mix powdered sugar with the lemon juice till smooth. Pour over the top. Serve warm.

Makes 4 small servings.

Blueberry Loaf

Bread

Source: Mommy Stone

Cream Margarine and sugar, add eggs. Beat until blended. Mix dry ingredients, add alternately with milk to the creamed mix. Gently fold in blueberries into batter. Bake in loaf pan sprayed with Pam. Sprinkle with cinnamon and sugar. Bake 350 degrees for 50 to 55minutes.

Bran Muffin Refrigerator Mix

Bread

Source: Mommy Stone

Pour boiling water over bran flakes. Let stand. Place oil, brown sugar and sugar in mixer bowl. Cream for 2 minutes. Add eggs and continued mixing another minute. Add butter milk and beat 1minute. Stop and scrape bowl. Add flour, soda, baking powder,salt, vanilla, All bran and bran flakes in water. Mix well. Add nuts,dates etc.

Store in tightly covered containers in the refrigerator. Bake in greased muffin tins at 350 degrees for 20 - 25 minutes. This makes about 2 1/2 quarts and will keep for about 6 weeks in the refrigerator. Makes 2 1/2 dozen muffins.

Bran Muffins

Bread

Source: Mommy Logan

Preheat oven to 425 degrees. Mix flour, baking powder and salt add bran. Beat egg, add molasses, oil and milk. Add dry ingredients and mix only enough to moisten flour. Fill oiled muffin tins 3/4 full. bake at 425 degrees 15 minutes.

Optional - add 1 cup raisins or dates.

Bran Refrigerator Rolls

Bread

Source: Mommy Stone

Let mixture cool after putting in boiling water before putting in yeast, flour and eggs. Knead well. Put into greased bowl, cover and refrigerate for several hours or over night, then form into rolls and place in muffin pans sprayed with Pam. Let rise. Bake at 350 degrees until golden brown. This may be left in refrigerator for several days.

Bread

Bread

Source: Mommy Logan

Combine yeast, sugar, warm water. Mix all other ingredients. Add enough warm water to make a thin dough. Gradually add 2 cups white flour and 4-6 cups whole wheat flour (until dough begins to come away from side of pan).

Kneed for 10 minutes. oil top, cover with tea towel. Let rise until double in bulk, kneed down and let rise until double in bulk again. Put into four loaf pans, rise.

Bake at 400 degrees for 30 minutes, rotate pans in oven.

Reduce heat to 350 degrees, bake for 30 minutes. Brush Crisco on crust. Remove from pans to cool.

Bread Sticks

Bread

Source: Mommy Logan

Combine the first 5 ingredients. Cut butter into mixture. Add walnuts and coconut. Add cold water last.

Press dough 1/2 inch thick, cut into strips 1/2 inch wide - 3 inch long.

Bake 350 degrees (10 minutes or until brown) then 300 degrees 20 minutes longer.

Breakfast Wheat Cakes

Bread

Source: Mommy Logan

Blend milk and wheat 3 - 5 minutes. Add egg yolks and blend one minute longer add oil, salt, and sugar. Mix well. Fold in stiffly beaten egg whites. Good when served with apricot sauce.

Buttermilk Waffles

Bread

Source: Mommy Logan

High Altitude:
Only use 1 1/2tsp baking powder and 3/4 tsp baking soda.

Mix liquid and dry separately then together. Mix until just blended. Fold in egg whites. Bake in hot waffle iron.

Cinnamon Flax Scones

Bread

Source: Mommy Logan

Mix everything but butter, buttermilk and raisins. Cut in butter. Add buttermilk but don't over mix. Add raisins.

Knead 5-7 times on floured board.

Roll out to 1/2 inch thick. Cut int 8 triangles.

Place on ungreased baking sheet.

Grease with 1 egg white mixed with 1 Tbs water.

Bake at 375 degrees for 25 minutes.

Communion Bread

Bread

Source: Mommy Logan

Kneed together, roll thin 1/4". Bake on cookie sheet at 350 degrees for 20 minutes.

Communion Bread

Bread

Source: Mommy Logan

Sift together salt and flour. Combine water and oil but do not stir. Mix together both mixtures with fork until flour all moist. Roll out between wax paper to height of thick pastry. Bake on ungreased floured baking sheet. With sharp knife, trace out 1/2 to 3/4" squares. Bake at 450 degrees 10-15 minutes. Watch last 5 minutes. Serves 50.

Corn Meal Griddle Cakes

Bread

Source: Mommy Stone

Mix dry ingredients. Add wet ingredients. Blend well. Let stand 10 minutes. Bake on hot griddle. Makes 16 four inch pancakes.

Cornbread

Bread

Source: Mommy Logan

Place baking dish in oven while it is preheating to 425 degrees.

Combine wet and dry ingredients separately and then together with a few rapid strokes.

Spread a little butter in hot pan, add batter. Bake at 425 degrees for 25 minutes.

Cornbread

Bread

Source: Mommy Stone

Heat oven to 350 degrees. Pam square pan 8 X 8 inches. Blend all ingredients about 20 seconds. Beat vigorously 1 minute. Pour into pan. Bake 20 - 25 minutes or till golden brown at 350 degrees.

Makes 9 servings.

Cornmeal Griddle Cakes

Bread

Source: Mommy Logan

Combine dry ingredients and liquid separately then together. Fold in egg whites.

Crepe

Bread

Source: Mommy Logan

Combine yolks and salt, alternately. Add flour and milk beating with whip until smooth. Add egg whites.

Feather Rolls/Pizza Crust

Bread

Source: Mommy Logan

Soften yeast in the lukewarm water. measure shortening, and salt in mixing bowl. Add scalded milk. Cool to lukewarm. Add softened yeast, eggs and flour. Beat until smooth. Let rise until double in bulk. Stir down with a spoon, fill well oiled muffin pans 1/2 full. Let rise until double in bulk. Bake at 375 - 400 degrees for 15 to 20 minutes.

Makes 2 pizza crusts. - Bake 450 degrees for 7 minutes also add 1 tsp basil, 1 tsp rosemary, 1 tsp oregano and 1 tsp Italian seasoning.

Finnish Oven Pancake

Bread

Source: Mommy Logan

Place a 9 by 13-inch baking pan in the oven while it preheats. Meanwhile, in the large bowl of an electric mixer, beat eggs, sugar, and salt together until thick and about tripled in volume.

Add milk, cottage cheese, flour, and baking powder, then beat until well mixed. Add butter to the hot pan in the oven; when butter is melted, swirl it around to coat pan bottom. Pour egg batter into pan. Bake in oven until well browned and puffed high around sides, about 25 minutes. Remove from oven, cut into squares, and lift out with a wide spatula. Offer the fruit, powdered sugar, syrup, and sour cream as toppings for individual servings.

Focaccia

Bread

Source: Mommy Logan

Mix water, sugar and yeast together. Set aside until bubbly.

Add remaining ingredients. Beat with dough hook (kitchen aid) 5 minutes. Turn onto counter, kneed 2 minutes by hand. coat with olive oil, cover with Saran wrap. Rise until triple in size (up to 3 hrs). Punch down. Grease pan with olive oil. Press dough into pan with hands. Brush generously with olive oil. Sprinkle with rosemary and salt. Bake until golden brown 30-35 minutes.

Remove bread from pan. Brush top with olive oil. Slice into small squares.

Spread - cream cheese, dried tomatoes with olive oil, fresh basil.

Fresh Apple Muffins

Bread

Source: Mommy Logan

Mix dry and liquid ingredients separately, then mix together. Do not over mix, should be lumpy.

Use muffin cups or grease well. Fill 2/3 full. Bake at 400 degrees for 20-25 minutes or until golden brown.

German Pancakes with Cinnamon Apples

Bread

Source: Mommy Logan

Mix together milk, eggs and flour in blender.

Preheat oven to 425 degrees. Melt butter in oven proof skillet. Pour egg mixture into skillet. Bake for 15 minutes.

Place apples in 1qt casserole dish. Combine brown sugar and cinnamon and sprinkle over apples. Dot margarine over apples. Cover casserole and cook 8 minutes in microwave on high (stir after 4 minutes).

Serve pancakes and apples together.

Grossmutters Filled Donuts

Bread

Source: Mommy Logan

Dissolve 2 cake Fleischman's yeast in 1/2 cup warm water. Pour in about 1 or 2 cups flour for very soft dough, add 3 tbs sugar, stir till dough well mixed, let raise. Warm 1 can evaporated milk, add 2 or 3 eggs, 1 tsp salt, 1 1/2 cup sugar and 1/2 cube butter. When dough has raised add milk mixture and enough flour to make a soft dough. Let raise once and spoon down and let raise again. Grind nuts and add sugar and warm milk enough to make a paste. When dough has risen about double spoon out on bread board and press with hands until about 1/2 inch thick and cut with two sizes of glasses. Put 1 spoonful of ground nuts on doughnut, put smaller one on top and press well and cut again. Let raise in a warm place and cook in hot grease (test temperature of grease with small piece of dough. When the dough goes to bottom and comes up quickly and browns slowly the temperature is right.). Roll in sugar.

Homemade Graham Crackers

Bread

Source: The Enchanted Broccoli Forest

Mix dry ingredients together. Melt the butter and honey together. Pour honey mixture into flour mixture.

Mix with a fork, then push the dough together with your hands. Don't knead or over mix. Place the dough on a well-floured surface, and roll it with a well-floured rolling pin to 1/8" thick. Cut rectangles with a knife, and prick them with a fork. Place on a lightly-greased baking tray, and bake for just 10 minutes in a 375 degree oven. Cool on a rack.

Lemon-Poppy Seed Fruit Juice Muffins

Bread

Source: Feeding the Healthy Vegetarian Family

Preheat oven to 400 degrees and spray 12 muffin cups.

Mix the dry ingredients together. In a separate bowl, whisk the egg lightly, then whisk in the juice, honey, oil, lemon extract and lemon rind. Make a well in the dry mixture, add the liquid, and stir briefly, just until the batter is uniformly blended. Give the batter a few moments to rest. Divide batter evenly between the muffin cups.

Bake the muffins for 20 minutes. Cool the muffin pan on a rack for 5 minutes, then remove the muffins from the pan.

Low-fat Banana Bread

Bread

Source: Mommy Logan

Heat oven to 350. Lightly coat 2 (9-inch) loaf pans with non-stick cooking spray. Set aside.

In a large mixing bowl, beat the sugar, brown sugar and yogurt until the sugar has dissolved. Add the spices, salt, vanilla, lemon juice and egg whites or egg substitute.

Combine the flour, oats, baking powder and baking soda. Add it to the yogurt mixture, alternating with the banana puree. Do not over beat or the loaves will be tough.

Pour the mixture into loaf pans. Bake on the center rack for 45-50 minutes. Loaves are done when a toothpick inserted in the center comes out clean. Allow to cool in pans for 20 minutes then remove and cool completely on a rack.

Midnight Granola

Bread

Source: Mommy Logan

Mix rolled oats, flour, cornmeal, coconut, chopped nuts, sunflower seeds, and cinnamon together.

Mix apple juice concentrate, salt, and vanilla together and then pour over dry ingredients.

Bake 150 degrees overnight or 250 degrees stirring every 30 minutes until don.

Add 4 cups raisins after baking if desired.

Mom's Donuts

Bread

Source: Mommy Stone

Mix all but the flour, add perhaps 2 - 3 cups of flour and make a batter. Let rest few minutes. Add enough batter so the dough does not stick to the bowl. Turn out onto floured surface and knead till smooth. Place in oiled bowl. Let rise till double - about 1 - 1.5hours. Dump onto floured surface, do not knead, but take rolling pin and roll to about inch thick. Cut with donut cutter. Place donuts on Pam'd cookie sheets. Let rise again, about 1 -1.5 hours. Heat oil in skillet to 350 degrees. Place a hole in. It should bubble well and start browning immediately. When placing doughnuts in oil, pick up carefully with a pancake turner and place upside down in oil. Turn once when browned. Take out and drain. Glaze with powdered sugar, vanilla and water to desired consistency. Edible only when hot. Makes about 2 doz.

Mommy's Granola

Bread

Source: Mommy Stone

Place on 2 cookie sheets and pat down. Bake at 200 degrees for perhaps 6 hours. The coconut should be toasted when done.

Store in airtight container.

Muesli

Bread

Source: Mommy Logan

Layer ingredients in cereal bowl in order listed.

Muesli

Bread

Source: Mommy Logan

Mix together oats and salt. Then add pineapple. Mix together with apple, vanilla, raisins, almonds, coconut, and blueberries.

Serve immediately or refrigerate until cold.

Very good 2nd or 3rd day.

One Large Loaf - Bread Machine

Bread

Source: Mommy Logan

Add in order listed.

Place pan in bread machine.
Close lid.
Press select course one time - there should be an arrow pointing to wheat
Pres start/reset
Tim display will indicate length of time until loaf is done.

Orange Raisin Nut Bread

Bread

Source: Mommy Stone

Mix this bread just as you do your whole wheat bread, but do not add your raisins or nuts until the very end, as they tear up too much. Let rise. Makes two 1 1/2 pound loaves. Bake at 350degrees for 35 minutes. If it starts to get too brown toward the end,lay a piece of foil over the top.

Orange-Blueberry Muffins

Bread

Source: Mommy Stone

Heat oven to 350 degrees. Combine all ingredients except berries, 2 Tablespoons sugar and cinnamon. Place in muffin pans that have been sprayed with Pam. Bake 18 to 22 Minutes After baking sprinkle the sugar cinnamon mixture over the top.

Outasight pancakes

Bread

Source: Mommy Logan

Combine dry ingredients in a mixing bowl. Add rest of ingredients and stir until just mixed. Drop from a large spoon onto a moderate griddle. To make a lighter pancake, separate the eggs. Beat egg whites until stiff and fold gently into batter just before baking.

Pancakes

Bread

Source: Mommy Logan

Combine first 5 ingredients together.

Combine last 4 ingredients together. Add in dry ingredients and fold in egg whites. Bake on 375 degree griddle.

Pancakes

Bread

Source: Better Homes and Gardens

Stir together flour, sugar, baking powder, and salt. Make a well in center and dry mixture.

In another bowl combine egg, milk, and oil. Add egg mixture all at once to dry mixture. Stir till just moistened (should be lumpy). Pour about 1/4 batter onto griddle for each pancake.

Pie Crust

Bread

Source: Mommy Logan

Mix flour and salt. Add oil blending with fork. Sprinkle water over mixture. mix well. Press dough firmly into ball. If too dry add 1-2 tbs more oil. Roll between wax paper. Dampen counter first to keep paper from slipping. Pull off top paper. invert dough over pie plate. Press into place, peel off paper. Trim to fit.

Bake 425 degrees for first 15 minutes then reduce to 350 degrees.

Pie Crust

Bread

Source: Mommy Logan

Mix flour, salt, and margarine till pea size lumps. Add water and roll into 2 balls. Let stand while preparing filling. Roll out on sprinkled flour.

Popular Pizza

Bread

Source: Mommy Stone

Mix all but the flour. Add about 1/2 of it. Mix well. Gradually add flour till dough does not stick to the bowl. Turn out onto a Pam'd pizza pan. Have 2 others also Pam'd. Divide into 3 portions and let rest on pizza pans while preparing toppings.

Prepare ingredients as desired:
Pizza sauce
onion
olives
saucettes
mushrooms
mozzarella cheese
place sauce, then other ingredients, then top with cheese.
Place into 375 degree oven for 25 minutes or till done. Eat hot.

Popular Pizza

Bread

Source: Mommy Stone

Mix all but the flour. Add about 1/2 of it. Mix well. Gradually add flour till dough does not stick to the bowl. Turn out onto a Pam'd pizza pan. Have 2 others also Pam'd. Divide into 3 portions and let rest on pizza pans while preparing toppings.

Prepare ingredients as desired:Pizza sauce onion olives Saucettes mushrooms Mozzarella cheese. Place sauce, then other ingredients, then top with cheese. Place into 375 degree oven for 25 minutes or till done. Eat hot.

Potato Refrigerator Rolls

Bread

Source: Mommy Stone

Mix until smooth. Put into greased bowl, cover with plastic wrap and leave in over night. Make into rolls, the shape of your choice. Let raise. Bake in a 350 oven for about fifteen to twenty minutes.

May keep in Refrigerator for several days.

Pretzels

Bread

Source: Mommy Logan

Mix together salt, flour, sugar, water, and yeast. Knead into dough and shape dough into pretzel shapes. Spread egg on top of unbaked pretzels. Put on foil-lined pan in oven. Bake 450 degrees for 12-15 minutes.

Puff Apple Pancakes

Bread

Source: Mommy Logan

In a medium bowl beat together the eggs, milk, flour and salt until smooth. In another bowl, combine sugar and cinnamon; toss with apples to coat. Divide butter between 2 9-inch pie plates. Scatter apples into each pie pan. Bake in a 375 degree oven for 5 minutes to partially cook apples. Pour batter equally over the apples in each pan. Continue baking 30 minutes longer or until pancake is light and set. Serve immediately.

Pumpkin Bread

Bread

Source: Mommy Logan

Mix dry ingredients. Make a well in flour mixture and add oil, pumpkin, and water. Blend well then add eggs, one at a time.

Pour into greased and floured 5 fruit pans. Bake at 350 degrees 50-60 minutes.

Pumpkin Muffins

Bread

Source: Mommy Stone

Mix all ingredients together except for last three items.Grease Muffin pans, fill about 1/3 full, place some almonds,preserves and Cream cheese in mixture, then add more dough.Bake in 350 degree oven about twenty minutes.



Pumpkin Muffins

Bread

Source: Mommy Logan

Lightly grease muffin cups; preheat oven to 425 degrees. Stir together flour, sugar, baking powder, salt and cinnamon in bowl. beat egg; mix in milk, pumpkin and oil. Make a well in center of flour mixture; pour in pumpkin mixture all at once. Stir quickly until flour is just moistened. Fill prepared muffin cups 2/3 full. Bake 25 minutes until done. Run knife or spatula around each muffin to loosen; serve warm.

(can add 1/4 cup raisins to batter)

Rhubarb Bread for Bread Machine

Bread

Source: rhubarb info.com

Combine rhubarb and water and bring to a boil. Reduce heat and simmer uncovered for 5 minutes (or until rhubarb is tender). Pour rhubarb and water back into measuring cup and add enough water so it equals a full cup. Cool slightly. Add ingredients into bread pan in the order they are listed. Cook on the whole wheat setting.

Shortcake (for strawberries)

Bread

Source: Mommy Stone

Mix together and drop by spoonfuls onto greased pan. Bake 15 minutes at 350 degrees.

Silver Dollar Pancakes

Bread

Source: Mommy Stone

Mix together the yogurt and soda. Add the egg whites and milk. Then add the flour, sugar and cinnamon. Stir until moist.

Spray an unheated griddle with Pam. Heat the griddle over medium heat. For each pancake, pour a tablespoon of batter onto hot griddle. Cook until the pancakes are bubbly and slightly brown around the edges, then flip to the other side. Cook until golden brown.

Sour Dough Starter

Bread

Source: Mommy Stone

Soften yeast in water. Add flour. Stir to mix. Put in a glass container with loose lid. Never use a metal container. Let set at room temperature for three days, stirring once or twice a day. The starter will work and will have a definite sour odor. After the starter has soured, store in refrigerator until used.

Sourdough Batter

Bread

Source: Mommy Logan

The night before planned use, remove from refrigerator. Add equal amounts of flour and distilled water. Mix well. Place, covered in oven with oven light on overnight for batter to proof. In the morning it should be bubbly.

Sourdough French Bread

Bread

Source: Mommy Logan

Combine water, yeast, sugar. Combine batter, flour, salt. Mix everything together and let sit for 20 minutes. Beat in kitchen aid 5 minutes. Add flour as needed. Place in oiled bowl. Rise until double. Place in 2 loves. Rise until dough reaches top of pans.

Brush tops with water before baking and once during baking.

Bake at 350 degrees for 40 minutes or until crust is brown and sounds hollow when tapped.

Sourdough Waffles

Bread

Source: Mommy Logan

Combine and bake 3 - 5 minutes

Southern Corn Bread

Bread

Source: Mommy Stone

Mix together. Place 1 Teaspoon shortening in pan, melt in oven. Pour cornbread into pan. Bake at 450 degrees. Bake 20 to 25 minutes until golden brown.

Spiced Apple Oatmeal

Bread

Source: Mommy Logan

Cook oatmeal in boiling water until nearly done. Stir everything into oatmeal. Cook for 1 minute until apples are hot. Sprinkle nuts over oatmeal mixture.

Suzi's Blueberry Muffins

Bread

Source: Mommy Logan

Bake 20 to 25 minutes at 400 degrees.

Swedish Rye Bread

Bread

Source: Mommy Stone

Mix all but the flour together. Gradually add the flour until the dough does not stick to the side of the mixing bowl. Then dump dough onto floured cabinet, knead until smooth. Place in lightly oiled bowl. Let rise until double. Make into two loaves. Let rise until double. Bake 25 to 30 minutes in 375 degree oven Makes two loaves

Sweet Rolls

Bread

Source: Mommy Stone

Combine all ingredients, start with 2 cups of flour (if using raisins,soak in warm water till after the batter rises). Knead on high for 5minutes. Let rest. Drain raisins and add to batter. Add rest of flour as needed, until bowl kneads clean. Place in oiled bowl and let rise - about an hour. Make topping and place in 9X13 baking dish that has been Pam'd. Take dough and dump out onto floured counter. Roll to about 1/4 - 1/2 inch thick Add butter, then brown sugar then Cinnamon. Roll from one edge - jelly roll style. Cut into 1/2 inch thick slices. Place in baking dish. Either let rise for 30- 45 minutes until to the top of the baking dish, or place immediately in refrigerator after covering tightly with plastic wrap. May leave there for 12 - 15 hours. Bake 350 degrees for 35minutes.

Ted's Granola

Bread

Source: Ted Logan

Mix dry ingredients together (except for raisins) then add wet ingredients and combine.

Place on 2 cookie sheets and pat down. Bake at 200 degrees for perhaps 6 hrs. The coconut should be toasted when done.

Mix in raisins after granola has been baked.

Store in airtight container.

Tofu Frenche Toast

Bread

Source: Mommy Logan

Blend ingredients until smooth and creamy

Waffles

Bread

Source: Mommy Stone

Put dry ingredients together. Put liquid ingredients together.Combine just before baking. Beat till smooth.

Washington Blueberry Muffins

Bread

Source: Mommy Stone

Beat butter and sugar, add 1 egg at a time and vanilla, Add dry ingredients and yogurt. Fold in blueberries. Bake 350degrees for 15 - 20 minutes until golden brown. Makes 1 dozen.

Wheat Bread with Breadmaker

Bread

Source: Mommy Stone

Layer all but the nuts in the order listed. Place the sugar, salt and wheat gluten to the side. Make a well in the flour and place the yeast in it.

Set for wheat bread, set timer if desired. After bread is mixed, it will beep and nuts can be added if desired.

Wheat Oil Pastry (large batch)

Bread

Source: Mommy Logan

Mix flours and salt. Beat water into oil until it is cream colored. Pour oil all at once into flour mixture. Blend gently until crumbly. Roll between wax paper.

Whole Wheat Biscuits

Bread

Source: Mommy Logan

Mix together yeast, sugar and warm water. Separately, mix flour, salt and oil. Combine two mixtures.

For biscuits, roll 1 inch thick.

For pig-in-a-blanket, roll 1/2 inch thick.

Raise 20 minutes.

Bake at 400 degrees for 25 to 30 minutes.

Whole Wheat Bread

Bread

Source: Mommy Stone

May add craisins, raisins, pecans, sunflower seeds, sesame seeds,poppy seeds, dates to add variety

Add all but the flour into mixing bowl. Add 3 Cup flour. Mix for ten minutes. Let rest for 10 minutes. If adding optional ingredients add now. Gradually add enough flour so that the dough pulls away from the bowl if using a heavy duty mixer, or add flour until the mixer does not handle it, then dump onto floured cabinet and knead the dough adding flour until it is not sticky. Put into a lightly greased bowl. Let double in bulk. Make out into three loaves. Let rise till double. Bake forty five minutes in a 350degree oven.

Whole Wheat Rolls

Bread

Source: Mommy Logan

Combine milk, water, oil, honey, salt, eggs. Add 5 cups flour and knead on low speed until well blended. Add dry yeast and blend again. Add 4 cups flour and knead 1[ minutes. Let rise until double in bulk. Roll out dough 1/2 inch thick on floured board. Cut with a round cutter for rolls. Let rise until double in bulk.

Bake at 350 degrees for 20 minutes.

Whole-wheat Raisin Scones

Bread

Source: Mommy Logan

In a bowl, combine the all-purpose flour, whole-wheat flour, baking powder, cinnamon, nutmeg, salt, and 5 tbs sugar. With a pastry blender or two knives, cut in the butter until mixture resembles coarse crumbs. Reserve 2 tbs of beaten egg. Stir remaining egg, milk, and raisins into flour mixture. Turn out onto a lightly floured broad and knead about 6 times. Pat into a circle about 3/4 inch thick. Cut in 8 wedges and place slightly apart on a greased baking sheet.

Brush remaining egg over top of each wedge; then sprinkle with remaining 1 tbs sugar. Bake in 425 degree oven for 18-20 minutes, or until browned. Serve warm.

Zucchini Bread

Bread

Source: Mommy Stone

Mix all together. Place in 3 bread pans that have been Pam'd. Bake45 minutes at 350 degrees. Makes 3 loaves

Zucchini Pancakes

Bread

Source: Mommy Logan

In medium bowl stir together cheese, flour, baking powder, dill weed. Beat in eggs, onions and lemon juice until thoroughly blended. Stir in zucchini.

For each pancake, drop 1/3 cup batter onto hot, well-greased griddle or skillet (380 degrees for electric griddle). Cook until golden brown on both sides.

Serve hot plain or, if desired, with dairy sour cream, and tomatoes slices.

Carrot variation: Substitute shredded carrot for zucchini.

Potato variation: Substitute shredded potato for zucchini and add 1/4 tsp salt to dry ingredients.

wheat Oil Pastry

Bread

Source: Mommy Logan

Mix flours and salt. beat water into oil until it is cream colored. pour all at once into flour mixture; blend gently until crumbly. Roll between wax paper.

(Bake 450 degrees for 10-12 minutes)

Apple Sauce Cake

Cake

Source: Mommy Stone

Cream shortening with the sugar. Add eggs, one at a time. Add dry ingredients and the applesauce. Mix well. Add nuts, dates and raisins. Pour into a Pam'd bread pan. Bake about 50 minutes in 350degree oven until done. (A toothpick should come out clean from the center of the loaf.)

Canadian Apple Cake

Cake

Source: Mommy Stone

Combine oats, flour, sugar, spices in large bowl; work in butter until crumbly; mix in nuts. Press half of mixture into 9 inch pie plate or 8 inch square baking dish.

Stir juice into apple pie filling. Spoon over crumb mixture in dish;top with remaining crumb mixture

Bake in moderate oven for 30 minutes or until brown and juices start to bubble through. Cool slightly. Sprinkle with powdered sugar. Serve hot or warm with ice cream or whipped cream.

Carob Sheet Cake

Cake

Source: Mommy Stone

Mix first 4 items together. Bring Oil, carob and water to a boil.Pour over sugar and flour mixture. Add remaining ingredients. Mix well. Pour into a 9 X 13 inch Pam'd pan. Bake 350 degrees 30 - 35 minutes, until toothpick comes out clean.

Carrot Cake

Cake

Source: Mommy Stone

Mix together. Bake at 350 degrees

Carrot Cake

Cake

Source: Mommy Logan

Combine sugar, flour, salt, cinnamon, soda. Add oil, chopped nuts, vanilla, eggs and carrots to mixture.

Bake 55 minutes at 350 degrees in 9 X 13 greased and floured pan.

Date Nut Cup Cakes

Cake

Source: Mommy Stone

Pour boiling water over dates and nuts. Set aside to cool.Cream all ingredients together and add date mixture last. Evenly divide and place in Pam'd muffin pan. Bake in moderate oven about 25 minutes. Make 1 dozen.

Devilish Raspberry Cake

Cake

Source: Mommy Stone

Mix the fours, sugar, cocoa, baking powder and soda. Place the yogurt, oil, egg and vanilla in another large bowl. Mix on low speed just till mixed. Add the dry ingredients and beat on low until just combined. In crease the speed to high and beat for about 3min.

Coat a 9X9 springform pan with Pam. If you intend to unmold the cake, cut a piece of wax paper to fit the bottom and spray the paper. Pour the batter into the pan. Bake at 350 degrees for 35 -45 minutes or until a toothpick inserted in the center comes out clean.

Fiesta Fruit Cake

Cake

Source: Mommy Logan

Place nuts and dates in large bowl.

Sift flour, sugar, baking powder, and salt over fruit and nuts. Mix well.

Add eggs and vanilla to the mixture.

Bake in angel food cake pan or 9" round cake pan or 1 lb. coffee can for two hours at 300 degrees (or until firm on top).

Cool 10 minutes.

Loosen and turn out on wire rack.

Cool completely.

German Chocolate Cake

Cake

Source: Mommy Logan

Heat oven to 350. Grease and flour pans and line bottom with wax paper. Bake 35 to 40 minutes. Test with tooth pick.

German Sweet Chocolate Cake

Cake

Source: Mommy Stone

Heat oven to 350 degrees. Pam/flour 3 cake pans. Microwave chocolate and water in large bowl on high 1.5 - 2 minutes or until chocolate is completely melted. Stir till chocolate is completely melted.

Mix flour, baking soda and salt, set aside. Beat butter and sugar in large bowl until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in chocolate mixture and vanilla. Add flour mixture alternately with buttermilk, beating after each addition until smooth.

Pour into prepared pans. Bake 30 minutes or until cake springs back when lightly touched in center. Immediately run spatula between cakes and sides of pans. Cool 15 minutes, remove from pans. Cool completely on wire racks.

Hot Fudge Cake - No Fat

Cake

Source: Mommy Stone

Mix together. Pour into 8 inch square pan sprayed with Pam.

Mix 1/2 Cup packed brown sugar3 T cocoa

Sprinkle over batter Pour 11/2 Cup HOT water over all - do not stir.

Bake at 350 degrees for 40 minutes. Serve warm.

Lemon Jello Cake

Cake

Source: Mommy Logan

Mix cake ingredients and beat on medium speed for 4 minutes. Bake in 9 X 13 greased pan at 350 degrees for 35 minutes.

When cake comes out of oven poke holes in top and pour topping over cake while still hot

Lemon Tassies

Cake

Source: Mommy Stone

Beat butter and cream cheese in bowl until light and fluffy. Add flour and beat until crumbly. Shape dough in to ball. Preheat oven to 350. Spray 1 inch miniature muffin pan cups with Pam. Pinch off pastry 1 Tablespoon at a time and press into prepared muffin cups. Mix lemon juice, melted butter, eggs and sugar in bowl. Divide filling evenly among muffin cups. Bake 40 - 45 minutes. Remove from pan while slightly warm. Cool on wire racks. Top with cream. Makes 20. 135 calories each.

No Frost Chocolate Cake

Cake

Source: Mommy Logan

Add soda to dates and pour hot water over them. Cream shortening and sugar, add dates, eggs, flour, salt, cocoa and vanilla. Add 1/2 cup chocolate chips and put in greased and floured 9 X 13 pan. Sprinkle remaining 1/2 cup chocolate chips and all the nuts over the top.

Bake for 40 minutes in 350 degree oven.

This cake freezes well.

Oatmeal Banana Cupcakes

Cake

Source: Mommy Logan

Cream butter and sugar together. Beat in eggs, banana, and honey. stir together dry ingredients and add to creamed mix, beating until just blended. Stir in oats.

Fill 24 muffin pans lined with paper bake cups 2/3 full with batter.

Bake in 375 degree oven for 18 - 20 minutes. Remove from pans and cool on wire rack.

Orange Cake

Cake

Source: Mommy Logan

Use the same recipe as for Mommy Logan's Lemon cake but substitute all the lemon for orange.

For Halloween can decorate with candy corn.

Pineapple Upside Down Cake

Cake

Source: Mommy Stone

Make topping: Drain pineapple reserving syrup. Melt butter in saucepan. Add brown sugar and white syrup. Pour syrup into 8 X8 inch pan. Arrange pineapple on top of syrup. Place maraschino cherries in the holes.

Cream shortening and sugar till light. Add egg and vanilla; beat till fluffy. Add dry ingredients; add with the 1/2 Cup reserved pineapple juice. Beat well. Spread over pineapple. Bake at 350 degrees for 40- 45 minutes till toothpick comes out clean. Cool 5 minutes. Invert plate. Serve warm.

Prune Cake

Cake

Source: Mommy Stone

Cream sugar and shortening. Add eggs. Add rest of the ingredients.Mix all together, bake in loaf pan for about one hour at 350 degrees.

Pumpkin Cheese Cake

Cake

Source: Mommy Logan

Mix first 3 ingredients and press over bottom and about 1" up the sides of a 9" pan with removable bottom. Bake at 350 degrees for 10 minutes. Cool on rack.

Beat together cream cheese and brown sugar. Stir in pumpkin and spices. Add eggs and beat well. pour filling in crust and bake at 350 degrees until filling barely giggles, about 50 minutes. Cool on rack until cold. Remove pan. Garnish with whipped cream and pecans.

Punch Bowl Cake

Cake

Source: Mommy Logan

Make cake layer. Cool completely.

Prepare instant pudding according to directions on pkg. Refrigerate to set up.

Place one cake layer on bottom of 6 qt. punch bowl. Add in layers 1/2 of ingredients in order listed.

Add 2nd cake layer repeat. Garnish top with cherries, nuts and coconut. Refrigerate.

Raw Apple Cake

Cake

Source: Mommy Logan

Mix apples and sugar together. Let stand while mixing eggs, oil, and vanilla. Add remaining ingredients together with apples and sugar. Place in oiled 9 X 12 X 2 inch pan. Bake in a 350 degree oven about 40 minutes.

Rhubarb Cake

Cake

Source: Mommy Logan

Cream butter and sugar. Add egg and vanilla and milk. Sift together flour, soda, and salt.

Combine milk and flour mixture.

Place in greased and floured 9 X 13 pan.

Bake at 350 degrees for 35-40 minutes.

Speedy Cheesecake Pie

Cake

Source: Mommy Logan

Crust:
Mix together graham cracker crumbs and margarine and press into the pie pan.

Filling:
Beat cream cheese until fluffy. Gradually blend in sugar, lemon juice, vanilla, salt, and eggs (one at a time beat well in between).

Pour filling into crust and bake 325 degrees for 25-30 minutes or until set.

Topping:
Combine dairy sour cream, sugar, and vanilla. Spoon over top of pie. Bake 10 minutes longer.

Cool, chill several hrs. Serve with strawberries.

Sponge Cake

Cake

Source: Mommy Logan

Preheat oven to 350 degrees.

Combine in order listed allowing to cool after adding boiling water. Bake about 45 minutes.

Stars and Stripes Dessert

Cake

Source: Mommy Logan

Line bottom of 12 X 8 baking dish with 8 slices of pound cake. Top with the 1 cup strawberries, 1 cup blueberries and cool whip topping.

Design "Stars and Stripes" with 3 cups strawberry halves and 1/3 cup blueberries.

Texas Fruit Cake

Cake

Source: Mommy Logan

Sift all dry ingredients and pour over nuts and dates.

Add vanilla to well beaten eggs and pour over the mixture. Stir until thoroughly mixed.

Bake in well greased tins lined with wax paper for 1 hr. (or more in slow oven) 325 degrees.

Enough for 2 loaf pans.

Turn upside down on wire rack and remove papers.

Serve with whipped cream.

White Fruit Cake

Cake

Source: Mommy Logan

Cream butter and sugar well, add eggs one at a time with 3 tbs flour. Beat well after each addition. Reserve 1/2 cup flour for fruit. Alternate the rest of the flour with pineapple juice. Beat well after each addition. Add floured fruit and nuts stir only till well blended. Pour into greased tub cake pan lined with 2 thicknesses of wax paper. Bake 275 for 1 1/2 hrs then at 300 for 1 hr.

Yogurt Cheesecake

Cake

Source: Mommy Logan

Mix together graham cracker crumbs and melted butter. Combine in 9" spring from pan. Bake 10 minutes at 350 degrees. Raise temp to 450 degrees.

Beat yogurt cheese, sugar and eggs together for 1 minute. Add flour, vanilla, grated lemon zest until just blended.

Pour in prepared crust. Bake 10 minutes. Reduce to 240 degrees and bake 1 hr or until center barely jiggles. Run thin bladed knife between cake and pan. Cool slightly then refrigerate until completely chilled (at least 3 hrs). If made ahead, cover when cool and chill up to 1 day.

Almond Toffee

Candy

Source: Mommy Stone

Place almonds in microwave, one cup at a time, for 4 minutes until toasted - they will smell toasted and be a little bit brown. Chop as directed.

Line 2 cookie sheets with foil, extending foil over edges. Pam the foil. In large saucepan melt butter. Add sugar, corn syrup, and water. Cook and stir over medium-high heat to boiling.

Clip candy thermometer to pan. Cook and stir over medium heat to290 degrees, soft-crack stage. Watch carefully after 29=80 degrees to prevent scorching. (I stir with a rubber glove on so my hand does not get splattered candy on it).

Remove pan from heat. Add coarsely chopped almonds. Pour candy into prepared pans. Sprinkle with chocolate chips. Let them melt then spread evenly over candy. Sprinkle with the finely chopped almonds. Allow chocolate to get firm at room temperature. Left candy out of pan; break into pieces.

Caramels

Candy

Source: Mommy Stone

Melt butter, add brown Sugar, dissolve, add syrup, get mixture hot.Slowly add Eagle Brand Milk. Bring to a boil, and stir constantly for 12 to 15 minutes to 235 degrees. Add vanilla. Pour into 9 by 9buttered dish. Cut into squares.

Carob Clusters

Candy

Source: Mommy Logan

Melt the carob in a double boiler. Once melted, add nuts. Scoop out with tea spoon and cool on tin foil or wax paper.

Carob Squares (Fudge)

Candy

Source: Mommy Logan

Heat carob chips and almond butter over low heat, just until chips begin to melt. Stir constantly. Remove from heat. Stir in nuts and raisins, mix well. Press into a 9 X 13 pan and chill. Makes 32 pieces.

Chocolate Fudge

Candy

Source: Mommy Logan

Combine sugar, milk, and butter in pan and boil 8 minutes (stirring constantly). Set aside and add marshmallow cream, chocolate chips and nuts and beat until all well mixed. Pour into buttered 9 X 13 pain.

Coconut Balls

Candy

Source: Mommy Stone

Mix well. Make into small balls, and dip into melted dipping chocolate.

Frangoes

Candy

Source: Mommy Stone

Melt the chocolate in microwave. Cool. Beat the sugar, butter, and water until creamy. Add chocolate, vanilla, and peppermint. Put into small paper cups.

Fudge

Candy

Source: Mommy Logan

Mix together, make into small balls and roll in nuts (chopped fine).

Fudge

Candy

Source: Mommy Stone

Bring sugar and milk to a rolling boil. Boil until soft ball stage. Stir continuously. Add remaining ingredients, except nuts. Stir till well mixed. Pour into "Pam'd" dish. Cool. Cut into squares.

Humdingers

Candy

Source: Mommy Stone

Cook, stirring constantly until dates are melted. Cool slightly.

Stir in:2 cups rice krispies - multi-colored are prettier1 cup chopped nuts1 Teaspoon vanilla

Roll into balls and roll in powdered sugar.

Mint Taffy

Candy

Source: Mommy Logan

Combine everything but vanilla. Place over heat until sugar dissolves. Cook without stirring to very hard ball stage (265). Remove from heat, pour onto greased platter. When cool enough to handle, pull until snow white.

Molasses Taff

Candy

Source: Mommy Logan

Combine first 3 ingredients and heat slowly, stirring constantly, till sugar dissolves. Bring to boiling; add vinegar; cook to soft wrack stage (270 degrees).

Remove from heat; add butter and sift soda; stir to mix. Pour into buttered 15 1/2" X 10 1/2" X 1 inch pan. Use spatula to turn edges to center. Cool till comfortable to handle. Butter hands; gather taffy into ball and pull with fingertips. When light tan color and hard to pull, cut into fourths. Pull each piece into long strand about 1/2 inch thick. With buttered scissors, quickly snip in bite sized pieces. Wrap each piece in clear plastic wrap. Makes 1 1/2 pounds.

Peanut Brittle

Candy

Source: Mommy Stone

Stir until sugar dissolves. Cook to soft ball stage.

Add 2 Cup raw Spanish peanuts and 1/4 Teaspoon salt. Cook to hard crack stage. Stir constantly. Remove from heat.

Add 1 Teaspoon butter and 1/4 Teaspoon soda. Stir slightly.

Pour onto well greased cookie sheets. Spread thin. Cool

Peanut Butter Christmas Candy

Candy

Source: Mommy Stone

Mix all ingredients together. Chill for two hours. Pam hands then form into small balls. Dip in melted dipping chocolate.

Spiced Sugared Walnuts

Candy

Source: Mommy Logan

Boil sugar, cinnamon, salt, canned milk, and sour cream to 238 degrees, soft ball tested in cold water stage. Remove from heat. Add vanilla and maple flavoring. Then add walnuts. Stir until walnuts are well coated. Turn out on wax paper, separating nuts. Cover with tinfoil.

Toasted Nut Crust

Candy

Source: Mommy Stone

Butter 9 inch pie plate; line bottom with circle of wax paper; butter it. Use medium blade of food grinder to grind 1 1/2 Cup Brazil nuts,walnuts, or pecans. Mix nuts well with 1/4 Cup sugar and 1/8 Teaspoon salt.,then with 1 egg white, beaten until it forms soft peaks. Press firmly to bottom and side (not rim) of pie plate. Bake at 375 degrees 12 - 15minutes or till light brown. With small spatula, carefully loosen around sides; let stand 10 minutes. Lift crust to slip out paper; let cool. Fill.

Serving suggestion:Take 3 Cup softened vanilla ice cream, add 1 Cup pecans and 1 Cup coconut,mix well. Place in cooled nut crust. Place in refrigerator freezer so does not get too hard. Serve frozen.

Almond cookies

Cookie

Source: Mommy Logan

Mix dry ingredients. Cream shortening, egg, almond extract. Add dry ingredients and mix well with hands. Roll into 1" ball, place on greased cookie sheet. Place 1 almond in each center Bake 20 minutes at 350 degrees.

Best Loved Lemon Bars

Cookie

Source: Mommy Stone

Blend butter, salt, 1/2 Cup powdered sugar and 2 Cup flour to make soft dough. Press evenly into ungreased 9 X 13 inch pan. Bake 15 - 20minutes until golden at 350 degrees.

Meanwhile, combine eggs, lemon peel, lemon juice, sugar and 1/4 Flour and blend until smooth. Pour over baked crust. Reduce heat to 325 degrees and bake 25 minutes until firm. Cool Dust with powdered sugar and slice into bars.

Brownies

Cookie

Source: Mommy Stone

Cream sugar and butter. Add eggs and vanilla. Cream well. Add rest of ingredients except nuts. Blend well. Add nuts.

Spread in Pam'd 8X8 baking pan. (See #2 below) Bake 350degrees for 30 minutes (till toothpick comes out clean). Makes 9.

Brownies

Cookie

Source: Mommy Logan

Melt together chocolate and butter.

Beat eggs and sugar together.

Mix flour, baking powder, and salt together.

Combine everything together (including remaining ingredients) and beat 1 minute with spoon.

Bake at 350 degrees 25 to 30 minutes, test with toothpick.

Serve plain, with powdered sugar, or your favorite frosting.

Chocolate Caramel Pecan Bars

Cookie

Source: Mommy Stone

In a bowl, beat to blend butter, brown sugar, egg, and vanilla; Add flour and mix well. Press mixture evenly over bottom and sides of buttered 10 X 15 inch pan. Sprinkle nuts over dough. Bake in a350 degree oven until crust is golden brown, about 15 - 25minutes. Pour caramel into crust and spread evenly. Sprinkle with2 Cup chocolate chips. When chocolate softens, about 5 minutes,spread smooth. Let cool. Cut into squares. If making ahead, cover and chill up to 1 day. Freeze to store longer.

Caramel filling In a saucepan over high heat, melt 1/3 Cup butter. Add 3/4 cup brown sugar and 3/4 Cup corn syrup. Stir till mixture reaches 215 - 220degrees on a thermometer, about 5 minutes. Use hot.

Chocolate Chip Cookies

Cookie

Source: Mommy Stone

Cream margarine with sugars. Add water. Beat well. Add soda, salt and flour. Mix well. Add chocolate chips and nuts.

Bake at 350 degrees for 8 - 10 minutes. Eat immediately.

Chocolate Coconut Cookies

Cookie

Source: Mommy Stone

Mix oil and corn syrup together. Add egg, chocolate, vanilla, and salt. Stir all but the chocolate chips and nuts into mixture. Then stir them in. Chill. Roll into balls. Bake at 350 degrees for 10 minutes until slightly browned.

Makes 2 dozen.

Chocolate Peanut Butter Cereal Bars

Cookie

Source: Mommy Stone

Combine, syrup, sugar salt in a sauce pan. Bring to full boil Stirring Peanut Butter and vanilla. Mix well. Pour over other ingredients. Mix well. Put into 9X13 pan and cut in squares.

Chocolate-Coconut Pinwheels

Cookie

Source: Better Homes and Gardens

For filling:
Beat cream cheese, 1/3 cup sugar and vanilla till smooth. Stir in coconuts and nuts and set aside.

Cookie:
Beat butter, add 1 cup sugar and baking soda. Beat till combined. Beat in egg and milk. Beat in cocoa powder and as much of the flour as you can. Stir in remaining flour.

Roll half of the dough between wax paper into a 10 X 8 rectangle. Spread half of filling over dough.. Roll up dough. Moisten edges with a pinch to seal. Wrap in waxed paper. Repeat with remaining dough and filling. Chill 3- 24 hours.

Grease a cookie sheet. Cut int 1/4" slices. Bake in 375 degree oven for 9 min or till edges are firm.. Transfer to wire rack and let cool.

Chocolate-Mint Biscotti

Cookie

Source: Mommy Logan

Grind sugar and mint leaves in food processor 30 seconds. transfer to medium bowl. Add eggs and vanilla. Combine flour, baking powder, salt and add to sugar. Mix in chocolate chips.

Divide dough in half. With damp hands form 1/2 dough into log 11" X 2 1/2" X 1/2 ". Leave 2" between logs on parchment paper-lined baking sheet.

Bake 35 minutes - until golden. Remove from oven; lower heat to 325 degrees. Cool pan on wire rack for 15 minutes. Cut logs into 3/4" slices. Return slices to pan standing up slightly apart. Bake 15 more minutes, until crisp. Cool on rack.

These biscotti will keep for weeks in an air tight container.

Clinton Cookies

Cookie

Source: Mommy Logan

Preheat oven to 350 degrees. Combine flour, salt, and soda. Beat Crisco, sugars, and vanilla until creamy. Add eggs, beating until light and fluffy. Gradually beat in flour mixture and oats. Stir in chocolate chips. Drop batter by well-rounded teaspoonfuls onto cookie sheets. Bake 8 - 10 minutes or until cookies are done. Cool cookies on sheets for 2 minutes before placing them on wire rack for further cooling.

Coconut Macaroons

Cookie

Source: Mommy Logan

Mix together and shape into small balls. Place on well greased pan. Bake at 350 degrees for 8 - 10 minutes.

Date Pinwheels

Cookie

Source: Mommy Logan

Cook dates, 1 cup brown sugar and water until thick, 10 minutes. Add nuts and cool.

Blend remaining ingredients (including 2 cups brown sugar) in mixer, roll out to 1/2" thickness and spread with date mixture. Roll up. Wrap in foil and cool. Slice 1/2" thick and bake on a greased cookie sheet 10 - 12 minutes at 375 degrees.

Date-Apple Cookies

Cookie

Source: Mommy Logan

In sauce pan heat, mash and stir dates and water until very smooth. Add apple and oil. Beat until smooth and oil is emulsified. Add remaining ingredients. Mix well and let stand 10 minutes to absorb moisture. Beat briskly. drop from teaspoon on ungreased cookie sheet.

Bake at 375 for 25 minutes or until nicely browned.

Different Oatmeal Cookies

Cookie

Source: Mommy Stone

Mix all together. Place on greased cookie sheet. Bake 10 - 15min. at 350 degrees.

Dream Bars

Cookie

Source: Mommy Stone

Make graham cracker crust with the margarine and graham crackers. Pat into 8" baking pan. Layer remaining ingredients in the order listed. Pour condensed milk over the top. DO NOT STIR. Bake at 350 degrees for 30 minutes. Cool before cutting into square

German Chocolate Cookies

Cookie

Source: Mommy Logan

Bake at 350 degrees.

Glazed Persimmon Bars

Cookie

Source: Mommy Logan

Mix together pulp, lemon juice and soda.

Mix together egg, sugar, oil, and dates.

Mix together flour, salt, cinnamon, nutmeg, and cloves.

Mix all mixtures together until just well blended. Stir in nuts.

Spread evenly in 10" X 15 " jelly roll pan.

Bake 25 minutes at 350 degrees or until lightly browned

Cool 5 minutes and spread with lemon glaze (powdered sugar and lemon juice).

Cool thoroughly and cut into bars.

Haystacks

Cookie

Source: Mommy Logan

Mix all ingredients. Scoop onto ungreased cookie sheet with ice cream scoop. Bake 350 degrees for 20 minutes.

Lemon Bars

Cookie

Source:

Mix the first 3 ingredients together to form the crust. Pat evenly on a 9 X 13 dish. Bake 15 to 20 minutes at 350 degrees or until edges are slightly brown.

Filling
Mix remaining ingredients together (except for powdered sugar) and pour over crust. Bake 17 - 22 minutes or until slightly browned. Allow to cool. Sprinkle powdered sugar on top. Cut into bars.

Matrimonial Bars

Cookie

Source: Mommy Stone

Make crumble mixture, spread half in bottom of cookie sheet,Spread Date filling, then top with rest of crumble mix. Bake about 15 to 20 minutes at 350 degrees.

Filling:1 cup dates1/2 cup sugar1/2 cup water

Place in saucepan. Simmer until dates are soft and mushy.

Mexican Wedding Cake

Cookie

Source: Mommy Stone

Cream butter with sugar. Add flour gradually, beating well after each addition. Add nuts and vanilla. Blend well. Shape into ball sand place on an ungreased cookie sheet. Bake in a 325 degree oven for 15 - 18 minutes. May roll in powdered sugar. Makes 4 doz.

Mississippi Mud

Cookie

Source: Mommy Logan

Crust:
Mix together first four ingredients and press into 9 X 12 dish. Bake at 350 degrees for 10 minutes. cool.

1st Layer:
Mix together cream cheese, sugar, whipped cream. Spread over cooled crust carefully. Use a little more whipped cream or a little less cream cheese it spreads better.

2nd layer:
Pour chocolate puddings on top

When ready to serve:
Spread one small container of cool whip and garnish with chocolate shavings.

Mrs. Fields Chocolate Chip Cookies

Cookie

Source: Mommy Stone

Cream top 5 ingredients and then add everything else. Make out in about golf ball size cookies. Bake in 350 degree oven for 20 minutes. The dough may be frozen, after making into balls,and bake as desired.

Neiman-Marcus Cookie

Cookie

Source: Mommy Logan

Cream butter and both sugars, add eggs, vanilla. Mix flour, oatmeal, salt, baking powder, and soda. Add chocolate chips, Hershey bar, and nuts.

Roll into balls and place 2" apart on a cookie sheet.

Bake 20 minutes at 375 degrees.

Claims to make 112 cookies.

No Guilt Brownies

Cookie

Source: Mommy Logan

Heat oven to 350 degrees. Over very low heat, melt chocolate; cool slightly. In food processor, puree all ingredients, except chocolate and powdered sugar, until smooth. Add melted chocolate. Blend well. Pour into lightly buttered, 8-inch square pan. Bake 20-25 minutes or until just set. Sprinkle with powdered sugar. Cut into squares.

Oatmeal Cookies

Cookie

Source: Mommy Logan

Cream margarine and sugar until fluffy. Beat in eggs and vanilla. Mix dry ingredients and add to egg mixture. Bake at 375 degrees for 10 minutes. Cool 1 minute on cookie sheet.

Oatmeal Crisps

Cookie

Source: Mommy Stone

Cream shortening and sugars. Add water and cream well. Add rest of ingredients. Form into long rolls, Slice 1/4 thick. On make into flat cookies about 1/2 inch thick. Bake at 350 degrees for about ten minutes. Makes five dozen.

Panda Bear Brownies

Cookie

Source: Mommy Stone

Preheat oven to 350 degrees

Combine sugar, oil, eggs, vanilla, flour, cocoa, baking powder and salt in mixing bowl. Beat at low speed for 2 minutes. Spread onto greased 9 inch square pan and bake 25 min. Cool completely. Spread cheese frosting over bars. Chill 15 min. Spread warm glaze evenly over cheese frosting and chill another hour before slicing.

Peanut butter, oatmeal, tofu cookies

Cookie

Source: Mommy Logan

Cream margarine and sugar. Add tofu, egg and vanilla. Mix together oats, flour, wheat germ, salt, and soda. Add to sugar mixture. Stir in chips.

Bake at 350 degrees for 20 - 25 minutes.

These are very moist cookies and they don't spread out so can be placed very close together on the cookie sheet.

Peanut Butter Cookies

Cookie

Source: Mommy Stone

Cream butter, peanut butter, sugars, water and vanilla. Add dry ingredients; blend into creamed mixture. Shape in 1 inch balls.Place 2 inches apart on ungreased cookie sheet. Press each ball flat and make crisscross marks on top with fork tines. Bake at 350degrees for 10 - 12 minutes. Makes 4 dozen.

Protein Bars

Cookie

Source: Mommy Stone

Melt top 3 ingredients over low heat. Add the rest of the ingredients. Mix and refrigerate. Cut into bars.

Pumpkin Bars

Cookie

Source: Mommy Logan

Combine first 3 ingredients in pan and pat down.

Mix together pumpkin, eggs, milk, sugar, cinnamon, ginger, and cloves. Pour evenly over bottom crust.

Mix together remaining cake mix, sugar, cinnamon, butter, and walnuts. Sprinkle over top.

Bake 1 hr at 350 degrees or until toothpick comes out clean.

Toll House Marble Squares

Cookie

Source: Mommy Logan

Mix dry and liquid ingredients separately (except for chocolate chips), then mix together. Spread in 9 X 13 pan, sprinkle on 1 cup of chocolate chips. Bake at 350 degrees for 5 minutes. Marbleize dough with knife. Bake 20 to 25 more minutes.

"Peach" Sorbet

Dessert

Source: Mommy Stone

Place in food processor until smooth. Enjoy.

Almond Jello

Dessert

Source: Mommy Logan

Dissolve gelatin in 3/4 cup cold water. Boil sugar water, milk, gelatin mixture and almond extract to a boil. Stir well. Mold. Serve with fruit cocktail.

Apple Crisp

Dessert

Source: Mommy Logan

Whip together pineapple juice (or apple juice concentrate) and cornstarch and pour over apples.

Combine the remaining ingredients and spread over apples.

Bake about 1 hr until golden brown at 350 degrees.

Apple Crisp (without sugar)

Dessert

Source: Mommy Logan

Butter 2 qt casserole dish.

Peal and slice enough Jonathan apples to nearly fill casserole.

Pour 12 oz of apple juice over apples.

Mix together margarine, flour, salt, and 1 oz apple juice. Mix until crumbly. Pour over apples.

Bake at 375 degrees for 45 minutes or until done. Serve with chopped nuts over ice cream.

Apple Strudle

Dessert

Source: Mommy Logan

Place sheet on table, sprinkle with flour. Roll out dough then begin stretching until it is paper thin and covers the whole table.

Layer the remaining ingredients in the order listed.


Carefully roll up with the sheet, form into a horse shoe shape, place on a well greased pan.

Bake at 350 degrees for 1 hr or until nice and brown.

Baklava

Dessert

Source: Mommy Logan

Spread butter on 9 X 13 pan, then layer filo leaves one at a time and spread with butter. After 1/2 of the leaves are layered spread on walnuts and sugar. Dribble on butter. Then finish layering leaves. Cut diagonally.

Bake at 350 degrees for 1/2 hr then at 450 degrees for 10 minutes longer.

Syrup:
Boil sugar, water and lemon juice until syrup stretches between fingers and doesn't break (about 10 minutes). Add rose water and boil a few minutes longer.

Cool to room temperature and pour over leaves when they come out of oven. Cool to room temperature and re-cut.

Banana Fritters

Dessert

Source: Mommy Logan

Combine everything and mix well. Pour 1/2" oil in large frying pan. Heat over medium high heat for 4 - 5 minutes. Drop tablespoons of dough into oil and fry 2-3 minutes per side or until golden brown.

With a slotted spoon, remove fritters from oil and drain on paper towels.

Sprinkle with 2 tbs sugar.

Banana Pudding

Dessert

Source: Mommy Logan

In top of double boiler combine 1/2 cup sugar, flour, salt, 1 whole egg and 3 egg yolks and milk. Cook, over boiling water, stirring constantly, until thickened. Remove from heat; add vanilla. Spread small amount on bottom of 1 1/2 quart casserole; cover with layer of wafers, then a layer of bananas, then a layer of custard. Continue to layer wafers, bananas and custard to make 3 layers of each ending with custard. Beat 3 egg whites stiff, but not dry, gradually add 1/4 cup of sugar and beat until mixture forms stiff peaks. Pile on top of pudding. Bake at 425 degrees for 5 minutes or until brown.

Butter Pecan Popcorn

Dessert

Source: Mommy Stone

Discard unpopped popcorn. Spray a 17x12x2 inch roasting pan with Pam. Place the popped corn and pecans in the pan. Keep popcorn warm in a 300 degree oven while making coating.

In a small sauce pan melt the butter. Remove pan from heat. Stir in the corn syrup, pudding mix, and vanilla. Pour syrup mixture over popcorn. With a large spoon, gently toss the popcorn with the syrup mixture to coat.

Bake popcorn, uncovered in 300 degree oven for 16 minutes,stirring halfway through baking. Remove the pan from the oven.Turn mixture onto a large piece of foil. Cool popcorn completely. When cool, break into large pieces. Store leftover popcorn, tightly covered, in a cool, dry place for up to 1 week. Makes about 9 Cup

Chocolate Fondue

Dessert

Source: Mommy Logan

Melt ingredients together until right texture.

Possible fruit for dipping:
bananas, raisins, apples, mandarin oranges, nuts, marshmallows, pineapple.

Chocolate Strawberry Sorbet

Dessert

Source: Mommy Logan

Cobblers

Dessert

Source: Mommy Logan

Combine dry ingredients cut in margarine until mixture has pea size chunks. Nearly fill 2 qt baking dish with sliced fruit. Pour 6 oz can apple juice over fruit. Sprinkle crumble mix over fruit.

Bake at 350 degrees until fruit is done and top of crust is golden brown.

Coconut Custard

Dessert

Source: Mommy Logan

Place all ingredients except honey in a blender or food processor. Blend until combined. With blender or processor running, slowly pour in honey mixing to combine. Spray eight (4 ounce) custard cups with nonstick cooking spray. Divide mixture evenly into cups. Place cups on cookie sheet. Bake at 325 degrees for 30 to 35 minutes or until coconut is lightly browned.

Fresh Cranberry Crunch

Dessert

Source: Mommy Logan

In saucepan mix sugar, cornstarch, water, vanilla and salt. Stir in cranberries and raisins. Bring to boil over medium heat. Reduce heat, simmer for 5 minutes and cool. Mix oats, brown sugar and flour together. Cut in butter until crumbly mixture forms. Sprinkle one-half over bottom of greased 8 X 8 inch pan. Spread with cooled cranberry filling and top with remaining half of oatmeal mixture. Bake in 350 degree oven for 45 minutes. Serve warm or cold. Top each serving with vanilla ice cream, if desired.

Fresh Fruit Cobbler

Dessert

Source: Kathy King

Melt butter in a 9 X 13 pan in oven on or microwave. Mix flour, sugar, milk and baking powder. pour around in melted butter. Place fruit on top. Bake 1/2 hour at 350 degrees. Makes own crust.

Fruit Pizza

Dessert

Source: Mommy Stone

Crust: Mix butter, powdered sugar, and flour together with fingers and pat in 9 X 12 pan. Bake in 350 oven for 15 minutes. watch closely/y as it burns easily.

Filling: mix together sugar, cream cheese, whipped cream, and vanilla. Spread on top of crust.

Arrange fruit in a single layer over filling. Use an kind of fruit that does not weep.

Glaze: cook remaining ingredients together and cool slightly. Spread over fruit and refrigerate.

Graham cracker crust

Dessert

Source: Mommy Stone

Place in microwave for 1 minute. Remove and press into 8 inch pie plate. Cool in refrigerator.

Grossmutters Nut Roll

Dessert

Source: Mommy Logan

Combine yeast, sugar and warm water. Add 1 cup flour and let rise until double.

Add milk, salt, sugar and butter together.

Add milk mixture to dough after it has raised
Add 2-4 cups more flour to make a soft dough.
Let raise until double. Kneed down and divide in half. Roll out to about 1/4" thick.

Combine the remaining ingredients together to make a paste. Spread the dough with filling, roll up as a jelly roll and place on greased pan.

Bake at 350 degrees for 1 hr.

DO NOT DOUBLE

Hawaiian Pizza

Dessert

Source: Mommy Logan

Mix together all ingredients (except cool whip and fruit) in a large bowl. Spread on 2 Pizza pans. Bake 350 degrees for 12 minutes. Spread with cool whip and decorate with fruit.\t\t

Ice Cream

Dessert

Source: Mommy Logan

Ice Cream

Dessert

Source: Mommy Stone

Mix together. Place in freezer and freeze until firm.

Mystery Bars

Dessert

Source: Mommy Stone

Add all but milk and mix well. Add milk, mix till well-blended. Spoon into 9 X 13 inch pan. Bake at 350 degrees until golden brown.

Mystery Pudding

Dessert

Source: Mommy Logan

Combine everything but the last four ingredients
and bake at 350 degrees till done

Mix remaining ingredients and heat in double boiler until blended.

Palatzinke

Dessert

Source: Mommy Logan

Crepes:
Beat together flour, milk, 2 eggs, oil, salt, 1 tsp sugar. Add 1/4 cup batter to an oiled skillet, tilt so thin batter will flow all over. Turn when light brown. Stack between wax paper until ready to fill.

Filling:
Mix together cottage cheese, raisins, 1 egg, cinnamon, and 1 tbs sugar. Fill crepes, roll up and place in pan. Pour 1/2 cup milk over and top with sweetened ground nuts.

Bake for a few minutes to absorb the milk.

Serve warm.

Party Trifle

Dessert

Source: Mommy Stone

Prepare brownies per recipe.

Combine milk and pudding mixes, mixing well for a couple of minutes. Let stand 5 minutes. Fold in 4 cups of cool whip. Refrigerate for 1 hour.

Layer 1/2 of the brownies, fruit, chopped candy bars, nuts and pudding mixture in 5 qt serving bowl. Repeat layers. Top with remaining topping.

Refrigerate at least 1 hr or until ready to serve. Makes 20-24 servings.

Peanut Butter Popcorn

Dessert

Source: Mommy Stone

Cook sugar and syrup to soft ball stage. Add peanut butter and margarine. Mix well. Pour over popped corn on cookie sheet or make into balls.

Persimmon Pudding

Dessert

Source: Mommy Logan

Combine sugar, flour, cinnamon, and nutmeg and mix.

Combine soda, hot water, persimmon pulp, and eggs in order listed.

Combine walnuts, vanilla, lemon juice, and margarine.

Combine all combinations.

Butter bundt pan very well. Pour batter into bundt pan. Place bundt pan in large kettle that has 3" of water in it. Cover tightly.

Place in 350 degree oven for 1 hr. Check for doneness by pressing gently. If it springs back it is done. DO NOT lift lid before 1 hr or it will fall.

Leave in pan 15 minutes. Slide knife down edges and invert over plate and cover with damp cloth.

Serve warm with warm orange sauce.

Pumpkin Delight

Dessert

Source: Mommy Logan

Mix together pumpkin pie mix and pour into greased and floured 9 X 13 pan.

Mix together yellow cake mix and butter until crumbly. Sprinkle over pumpkin mixture.

Bake 1 hr at 350 degrees.

Serve with whipped cream.

Puppy Chow

Dessert

Source: Mommy Stone

Melt margarine, chocolate chips and peanut butter in microwave.Pour over cereal. Mix well. Add powdered sugar and mix well again.

Serving idea: Purchase a new dog food bowl. Wash. Put puppy chow in that. A real novelty!

Rice Pudding

Dessert

Source: Mommy Logan

Caution: This recipe takes a long time (around 4 hrs?)

Bring milk to boil, stirring constantly. Add rice and cardamom. Continue to boil on med/high heat. When mixture is homogeneous add sugar. Continue boiling until thick. Stir while cooling. Serve with crushed almonds.

Rich Chocolate Dessert

Dessert

Source: Mommy Stone

Crust: Mix together flour, margarine, and nuts. Press into the bottom of 9 X 13 inch baking dish. Bake at 350 degrees for 15 minutes, or till golden.

Second Layer: mix cream cheese with sugar. fold into cool whip and spread over cooled crust.

Third layer: mix pudding with milk. Spread over cream cheese layer.

Fourth Layer: spread cool whip over pudding. Chill and serve.

This is also good with a lemon layer rather than chocolate.

Snow Ice cream

Dessert

Source: Mommy Logan

Strawberry Frozen Yogurt

Dessert

Source: Mommy Logan

Spoon yogurt into can. Puree sugar and fruit together. Add to yogurt.

Recipe for small ice cream maker X 3 for large freezer (6 qt).

Strawberry Pizza

Dessert

Source: Mommy Stone

Mix powdered sugar, butter, and flour and spread onto a 12 inch pizza pan. Bake 20-25 minutes at 350 degrees until slightly browned. Cool.

Combine cream cheese, powdered sugar, and vanilla. Fold in whipped topping.

Spread over cooled crust.

Top with strawberries or other fruit.

Stuffed Pears

Dessert

Source: Mommy Logan

Pare, core and halve pears and place in baking dish.

Mix together raisins, walnuts, sugar and lemon juice. Stuff into pear hollows.

Combine water and corn syrup and pour over pears.

Cover and bake until tender, about 30 minutes. Remove cover and sprinkle lightly with sugar and cinnamon. Place under broiler until golden brown and serve immediately.

Tapioca Pudding

Dessert

Source: Mommy Logan

Separate egg. Beat white till foamy. Add 2 tbs sugar. Beat to soft peaks. Set aside. Mix egg yolk, remaining sugars, minute tapioca, salt, and milk in sauce pan. Cook over medium heat, stirring constantly until comes to full boil. Very slowly add hot mixture to egg white stirring rapidly to blend well, cool. Stir after 20 minutes.

Avocado Dressing

Dressing

Source: Mommy Logan

Liquefy in blender and refrigerate.

Salad Dressing

Dressing

Source: Mommy Logan

To brown sesame seeds, put in 350 degree oven for 20 minutes stirring frequently.

Blend all ingredients thoroughly. May add additional seeds to salad.

Delicious on spinach salad.

Salad Dressing

Dressing

Source: Mommy Logan

Mix well. Blend in salad.

Also, use sugar and sweet cream for fruit salad or cole slaw.

Yogurt - Tahini Dressing

Dressing

Source: Mommy Logan

Yogurt Salad Dressing

Dressing

Source: Mommy Logan

Mix well.

Broccoli Rice Quiche

Egg and Cheese

Source: Mommy Logan

Crust:
Combine rice, 1/2 of the cheese, 1 egg and salt, mix well. Press firmly on bottom of a 9" pie pan.

Filling:
Cook broccoli, drain. Beat 2 eggs slightly, stir in milk, pepper & mushrooms. Add broccoli, mix well. Spoon over crust in pie pan.

Bake at 375 degrees 20 minutes. Remove from oven. Add remaining cheese and bake 10 more minutes. Cool 15 minutes.

Cheese Fondue

Egg and Cheese

Source: Mommy Logan

Melt ingredients together.

Possible dip items:
bread, broccoli, cauliflower, mushrooms, carrots, celery.

Corn n' cheese Pie

Egg and Cheese

Source: Mommy Logan

Bake at 450 degrees 10 minutes or 350 degrees for 25 minutes or until set in center and firm.

Double recipe for 10" pie plate

Creamed Eggs

Egg and Cheese

Source: Mommy Logan

Melt butter over low heat. Stir flour into butter, stir 3 to 4 minutes till the taste of raw flour has vanished. Slowly add milk. salt to taste.

Simmer slowly stir with wire whisk until thickened and smooth.

Add eggs and serve.

Foolproof Souffle Squares

Egg and Cheese

Source: Mommy Logan

Souffle:
Beat the butter until creamy; beat in the egg yolks, sour cream, flour, salt, pepper, nutmeg, and 2 tbs of the cheese. In a large bowl, beat the egg whites until stiff, moist peaks form; fold in the egg-yolk mixture. Spread 1/2 of the egg mixture in the buttered 7 by 11 inch baking dish; sprinkle with half the filling and 2 tbs of the cheese. Spread with remaining filling in a strip down center; sprinkle remaining cheese on top. Bake in 350 degree oven for 30 to 35 minutes or until golden brown.

Filling:
Saute mushrooms in butter until liquid evaporates. Stir in frozen mixed vegetables, cooked according to directions; drain.

Macaroni & Cheese

Egg and Cheese

Source: Mommy Logan

Boil macaroni in salted water, drain.

Beat together egg, milk, salt and paprika.

Place layers of macaroni in baking dish. Sprinkle layers with chedder cheese and milk sauce.

Top with dry bread crumbs and parmesian cheese.

Bake about 40 minutes at 350 degrees.

Mushroom Quiche

Egg and Cheese

Source: Mommy Logan

Cook mushrooms in skillet until liquid has evaporated.

Combine remaining ingredients and bake in unbaked pie crust 450 degrees for 15 minutes, then 350 degrees for 45 more minutes.

Tomatoe Rice Quiche

Egg and Cheese

Source: Mommy Logan

Bake in 9" pie crust. 450 degrees for 15 minutes. 350 degrees 1 hr.

Vegetable Cheese Pie

Egg and Cheese

Source: Mommy Logan

Make crust with bread crumbs and butter.

Place cooked vegetables in crust.

Mix eggs and milk until foamy, pour over vegetables.

Bake 1/2 - 1 hr.

Add grated cheese just before it is done.

Vegetable Quiche

Egg and Cheese

Source: Mommy Logan

Mix together milk, egg, and sherry.

Cook remaining ingredients (except cheese) for 5 minutes or until broccoli is tender crisp. Spoon into prepared crust.

Sprinkle cheese over vegetable.

Pour milk mix over cheese and vegetables.

Bake 45 minutes or until set.

Let stand for 5 minutes before serving.

Zucchini and Almond quiche

Egg and Cheese

Source: Mommy Logan

Squeeze zucchini until very dry.

Appetizer:
Mix everything together, pour int greased baking dish 1/2 inch thick, 9 X 13 pan works well.

Bake at 350 degrees for 20-30 minutes or until thick and no longer gooey. Cut into 1" squares and serve on ritz crackers.

Entree:
Quiche dish lined with pastry shell. Mix everything together and pour into dish. Cook 15 minutes at 450 degrees and then 45 minutes at 350 degrees longer.

Baked Soy Chik

Entree

Source: Mommy Stone

Remove Fri-chick from gravy and pat dry with paper towel. Dip into melted butter and dip into this mixture. Place on baking sheet and bake for about 30 minutes at 350 degrees. Save broth, this makes good soup or gravy.

Barbecued Black Beans

Entree

Source: Mommy Logan

Bean Casserole (Mexican style)

Entree

Source: Mommy Logan

Bake for one hour

Beans and Rice

Entree

Source: Mommy Logan

Combine and warm in oven.

Boston Baked Beans

Entree

Source: Mommy Logan

Soak beans overnight before cooking. Cook navy beans, onion, celery and salt. Put water to the top of the kettle and when its almost gone they are done. Add rest of ingredients and bake at 325 for 1 hr.

Breakfast Pie

Entree

Source: Mommy Logan

Line greased pan with bread, trim to fit top with 1/2 the cheese and vegetables.

Repeat layers.
Cover, chill 8 - 24 hrs.

Bake at 350 degrees 55 minutes or until golden brown. Let stand 15 minutes.

Breakfast Tofu and Potatoes

Entree

Source: Mommy Logan

Butternut Tostada

Entree

Source: Mommy Logan

Bake squash and remove skin to make 2 cups of pulp.

Toast tortillas over gas burner to softly crisp.

Heat oil in heavy pan. Sprinkle chili powder, cumin, and garlic on hot oil. Stir until fragrant.

Add oregano and squash to spice mixture. Stir until mixture completely heated. Place mixture on tortillas.

Sprinkle cheese on top of tortillas.

Place tortillas under broiler until cheese melts Remove, cover with lettuce or sprounts, dot with salsa. A handful of pumpkin seeds makes a delicious touch.

Cashew Burger Casserole

Entree

Source: Mommy Stone

Combine all ingredients and mix well. Pour into Pam'd casserole. Bake one hour at 350 degrees.

Cashew Casserole

Entree

Source: Mommy Logan

Saute the celery, onion, and mushrooms in oil for a few minutes, do not brown. Add the liquid to the mushroom sou, and stir. Add this with the remaining ingredients to the sauteed mixture. Combine thoroughly. Pour into a greased casserole and bake at 350 degrees for 20 minutes. The mixture will seem a little moist, but thickens as it stand.

Cashew Roast

Entree

Source: Mommy Stone

Saute celery, onion, and mushrooms in oil. Combine with mushroom soup and 1 can water. Mix well - Bake 1 hour at 350 degrees in greased shallow dish.

Cashew Timbals

Entree

Source: Mommy Stone

Mix all together, form into croquets. Roll in cornflake crumbs, and bake at 350 degrees for about thirty minutes.

Cheese and Rice Croquettes

Entree

Source: 52 Sabbath Meals

Make thick white sauce of butter, flour, milk, and seasonings. Add grated cheese and stir until mixture is smooth. Pour over rice and carrots.

Fancy Option:
Shape mixture into balls and roll in egg and then bread crumbs. Bake in 350 degree oven for about 30 minutes.

Quick Option:
Pour entire mixture into 8 X 8 pan and top with bread crumbs.
Bake in 350 degree oven for about 30 minutes.

Raw mixture freezes well.

Cheesy Garden Casserole

Entree

Source: Mommy Logan

Place rice in bottom of 10 X ^6X 2 baking dish. Cook broccoli, carrots, zucchini and green beans in salted boiling water until tender (5-7 minutes). Drain. Spoon vegetables over rice, top with spaghetti sauce, cover and bake 30 minutes at 375 degrees. Combine cheese, sprinkle over casserole, return to oven to melt cheese, about 5 minutes.

Chicken Loaf

Entree

Source: Mommy Stone

Mix together. Bake in baking pan that it will not stick in or shape to desired shape. Bake 1 1/2 hours at 350 degrees. Serves 12.

Chile Rellenos

Entree

Source: Mommy Logan

Layer the chilies and cheeses in 9 X 13 casserole (1/2 chilies, then 1/2 cheese and repeat).

Mix eggs, milk, and flour and pour over chilies and cheese.

Bake 350 degrees for 40 minutes.

Mix salsa and tomato sauce together.

Pour over top.

Bake 10 minutes longer.

Chili

Entree

Source: Mommy Stone

Saute onion and green pepper. In small bowl, mix together seasonings. After onion and pepper are tender, add seasonings and mix well. Add vegeburger and continue to saute until mixed well. Add tomato juice and pinquito beans. Allow to simmer.

Chinese Vegetables and Tofu

Entree

Source: Mommy Logan

Cut vegetables diagonally, excetp onion in then wedges and cabbage in squares.

Heat oil, saute onion, celery, pepper and ginger for 5 minutes.

Add longer-cooking vegetables in turn. Saute for a few minutes between additions and stir occasionally.

Add some stock, put faster cooking vegetables and leafy greens over the othe vegetables and place cubes of tofu over this. Cover and steam 10 minutes until vegetables tender.

Gently stir in bean sprounts (cook sprouted soy beans 5 minutes) Add soy sauce to taste.

Sprinkle sesame seeds and serve immediently with steamed brown rice.

Chop Suey

Entree

Source: Mommy Stone

Mix all but last two items. Simmer so that the broth thickens (add water if needed). Add broccoli and peas after removing from burner. Serve immediately.

Christmas Pecan Loaf

Entree

Source: Mommy Logan

Combine all ingredients mixing well. Pour into a well greased 2 qt glass casserole. Bake for 1 hour in 350 degree oven. Serve with a mushroom sauce or other favorite gravy and cranberry.

Connecticut Casserole

Entree

Source: Mommy Stone

Pam an 8 inch square dish. Layer first the Tender Bits, then the onion, then the potatoes. Pour reconstituted mushroom soup over top, covering all potatoes so they do not get brown. Sprinkle top with cornflake crumbs. Bake uncovered at 350 degrees for about 1 1/2 horus.

Cornbread Chicken Dressing

Entree

Source: Mommy Logan

Mix together. Add enough milk for consistency to spread in casserole dish. Bake 30 minutes at 350 degrees.

Cottage Cheese Loaf

Entree

Source: Mommy Logan

Mix together. Bake in greased casserole dish 350 degrees until set (about 1 hr).

Cottage Cheese Loaf

Entree

Source: Mommy Stone

Mix all together. Makes 2 large or 3 smaller casseroles. Pam the baking dish. Bake about 1 1/2 - 2 hours at 350 degrees. Freezes well prior to baking.

Creamy Broccoli-Rice Casserole

Entree

Source: Feeding the Healthy Vegetarian Family

Bring the rice, 4 cups of water and 1/4 tsp salt to boil in a medium saucepan. Lower the heat, cover, and simmer the rice for about 40 minutes, until the water is absorbed and the rice is just barely tender. Transfer the rice to a large bowl and set aside. Preheat the oven to 350 degrees and lightly oil a large shallow casserole dish.

Heat the olive oil in a large nonreactive skillet and stir in the celery and onions. Saute the vegetables for about 7 min until the onions are translucent. Add the broccoli, 1/2 tsp salt, and 1 cup of water and bring to a boil. Steam the broccoli for about 3 minutes, until not quite tender. Break up the cheese and add it to the skillet, stirring it in to make a thickish cream gravy that coats the vegetables. Season to taste with pepper.

Scrape the vegetable-sauce mixture into the bowl with the rice and toss well, adding the baisl if you like. Transfer the mixture to an oiled casserole dish, (Optionally add grated cheddar cheese to top), cover with foil, and bake for 30-35 minutes, until heated through. Serve hot.

Crunchy Bean Casserole

Entree

Source: Mommy Stone

Combine all but the onions. Place in Pam'd casserole dish. Bake at 350 degrees for 25-30 minutes. Last 10 minutes add onion on top.

Cuban Black Beans and Rice

Entree

Source: Moosewood

Drain the cooked beans and reserve the liquid.

In a large skillet or sturdy saucepan, saute the onions, garlic, and spices in the oil or butter until the onions are translucent. Add the carrots and saute for 3-4 minutes. Add the green peppers and saute for 5 minutes more. Add salt, black pepper, parsley, juice, and tomatoes and simmer until the vegetables are tender.

Combine the drained black beans with the vegetable mixture. Puree 2-3 cups of the bean-vegetable mixture in the blender with enough reserved liquid to make a smooth puree. Stir the puree into the beans and simmer for 10 minutes. Taste for salt.

Serve the beans on hot rice and top with Hot Sauce and a dollop of sour cream.

Curried Tomatoes and Tofu

Entree

Source: Health Magazine

Heat oil in the large nonstick skillet over medium heat. Add the ginger and garlic, and stirfry 30 seconds. Add the tofu and remaining ingredients, and stir-fry 5 minutes, or until thoroughly heated.

Dinner Cuts in Mushroom Gravy

Entree

Source: Mommy Stone

Bread dinner cuts in cornflake crumbs and then brown in small amount of oil. Place in casserole dish. Cover with sauteed onions. Mix mushroom soup with water and add soy sauce. Pour over dinner cuts and bake at 350 degrees about 45 minutes or until bubbly hot.

Good with baked or mashed potatoes or rice.

Egg Fu Yong

Entree

Source: Mommy Logan

Form eggs, flour, salt, carrots, celery and bean sprounts/vegetables into patties and fry.

Cook ketchup, water, corn starch, soy sauce, and ginger together. Pour over patties.

Eggplant Parmesian

Entree

Source: Mommy Logan

Combine bread crumbs, 1 tbs parmesan cheese, garlic, thyme, and oregano. Peal and cut 1 medium eggplant into 8 slices about 1/2" thick. Cook them until tender. Place in greased 9 X 13 pan and sprinkle with seasoned bread crumbs. Bake at 400 degrees for 20-25 minutes until crumbs are toasted and eggplant is tender.

Combine tomato sauce, 1/4 cup parmesan cheese, and basil. Pour over eggplant, covering all edges. Sprinkle with white cheese. Bake at 400 degrees for 15 minutes until cheese is melted and browned. Sprinkle with parsley and serve.

Enchiladas

Entree

Source: Mommy Stone

Lightly fry tortillas to soften. Lay on paper towels. Mix other ingredients together and divide amoung the tortillas. Roll up and place 8 in 9 X 13 baking dish and 4 in an 8 inch square baking dish.

These may be frozen like this and used later.

To use: just before baking cover enchildas with the enchilada sauce (see recipie). Sprinkle top liberally with cheddar cheese. Bake covered 40 minutes. Shortly before serving take cover off and allow brown slightly.

Enchiladas Sauce

Entree

Source: Mommy Stone

Heat oil, saute onion, when almost done add flour and spices. Saute until the color starts to turn brown (develops the flavor). Stir in tomato juice and 1/2 can water. Stir well to avoid lumps. Simmer until thickens (about 15-20 minutes). Makes enough for 2 casseroles.

Four Grain Pilaf

Entree

Source: Mommy Logan

Soak whole almonds 1/2 hr then sliver with fine blade of slicer attachment. Saute celery and onions in the butter. Add grains and toss to lightly brown. Place sauteed mixture in a 2 qt casserole and pour boullion and boiling water over top. Stir in almonds, salt, marjoram and oregano. Cover and bake 1 1/2 hrs at 325 degrees.

Fried Noodles

Entree

Source: Mommy Logan

Cut vegetables in bite size pieces.

Cook noodles in water 4-5 minutes.

Combine garlic, soy sauce, and bullion cubes in wok. Add vegetables and then noodles, stir and taste.

Fried Rice

Entree

Source: Mommy Stone

Scramble the tofu by rinsing it, then dry with a paper towel. Place in skillet at 350 degrees and mash with the back of the pancake turner. Add chicken seasoning. Allow to brown.

Add rest of the ingredients. Cook until slightly browned. Serve immediately.

Garbanzo Casserole

Entree

Source: Mommy Logan

Cook garbanzos. Saute onion rings, green pepper slivers in 3 minutes. Add tomatoes, basil and salt and a little vegetable salt and thyme. Simmer together then add garbanzos and bake in casserole for one hour at 350 degrees.

Garbanzo Pot Pie

Entree

Source: Mommy Logan

Cook garbanzos. Cook diced vegetables with a little water. Add garbanzos, mushroom soup, frozen peas, salt, and seasonings. Pour into flat Pyrex baking dish. Cover with whole wheat pie or whole wheat biscuit dough cut into rounds. Bake until crust is browned and done at 400 degrees about 25-30 minutes.

Garden Vegetable Couscous

Entree

Source: More Chocies

Cook onion and garlic in hot oil in a large saucepan over medium-low heat till crisp-tender. Stir in carrots, 1/2 cup water, basil, cumin, and salt; bring to boil. Reduce heat, cover, and simmer for 10 minutes.

Stir in zucchini, garbanzo beans, and tomatoes. Cover and cook for 2 min. Stir in tomato mixture. Cook.

In separate saucepan, add chicken seasoning to 1 1/2 cup water and bring to a boil. Add couscous; cover and let stand for minutes. Fluff with a fork. Serve vegetable mixture over hot couscous.

Grape-Nut Roast

Entree

Source: Mommy Stone

Beat eggs. Add rest of ingredients. Let stand for 20 minutes. Place in Pam'd baking dish. Bake 350 degrees for 40 minutes.

Green Bean Curry

Entree

Source: Moosewood Restaurant Cooks at Home (slightly modified)

Green Enchiladas

Entree

Source: Mommy Logan

Filling:
Cook onion in butter until tender. Brown or steam tortilla shells until softened.

Combine onion, cottage cheese, cheddar cheese, tortilla chips, olives, and salt and fill tortilla shells.

Spoon a little sauce (below) into buttered casserole dish. Arrange filled enchiladas, seam side down, and cover with remaining sauce. Bake 350 degrees for 20 minutes. Serve with sour cream.

Sauce:
Blend chicken broth and spinach until smooth.
Blend chilies, onion, mushroom soup, and garlic and then add to spinach mixture. Simmer 10 to 15 minutes. Pour over enchiladas.

Herbed Vegetable Enchiladas

Entree

Source: Choices

Spray 3 qt dish with nonstick vegetable spray and set aside.

Saute onions, garlic, chilies, carrots, and zucchini in oil or cover and steam in water. Cook until vegetables are just tender. Add cilantro and spinach and heat just until spinach leaves are wilted.

Add to sauteed vegetable mixture: tofu sour cream, tomatoes, and salt. Set filling aside.

Soften tortillas.

Spoon 1/2 cup filling down the center of each tortilla; roll up. Arrange tortillas, seam side down in the prepared baking dish.

Prepare the Spanish Sauce and pour over enchiladas.

Cover and bake in 350 degree oven for 15 minutes or till heated through.

Holiday Loaf

Entree

Source: Mommy Stone

Saute onion in butter. Add broth mix and chicken season. Combine all other ingredients. Bake in Pam'd loaf pan 1 - 1 1/2 hours at 350 degrees.

Lentil Loaf

Entree

Source: Mommy Stone

Mix together. Bake in Pam'd casserole dish at 350 degrees for 1 hour.

Lentil Roast

Entree

Source: Mommy Logan

Bake in 9 X 13 pan at 350 degrees for 1 hr or until set. Serve with cranberry sauce.

Lentil-Wheat Pilaf

Entree

Source: Mommy Logan

Combine lentils, water and salt in a saucepan. Bring to boil and simmer for 20 minutes. Set aside. Heat oil in 10 inch skillet medium heat; saute onions, mushrooms and wheat until onion is soft (about 5 minutes). Pour lentils and water over wheat (bring to a boil). Cover and simmer for 15 minutes or until wheat is just tender. Serve with yogurt and green onions on top. (add more water if needed).

Lentils with Prosage

Entree

Source: Mommy Stone

Cook lentils with bakon yeast and salt. Use only enough water to cook lentils. When almost done, crumble the prosage or saucettes into the lentils. Serve hot.

Marinated Tofu

Entree

Source: Mommy Logan

Cut tofu into bit size pieces. Place in well oiled baking dish. Mix other ingredients well, pour over tofu. Marinate overnight. Bake at 450 degrees 30-40 minutes. Allow to cool in oven.

Matzen Balls

Entree

Source: Mommy Logan

Mix together all but the last three ingredients. Form into balls and place in 9 X 13 pan.

Mix together last three ingredients and pour over balls.

Bake 30 minutes at 350 degrees.

Mexican Pot Pie

Entree

Source: Mommy Logan

Preheat oven to 350 degrees.

Lightly oil a 9 X 13 pan or spray with a nonstick cooking spray.

Heat 1 tbs oil in a large nonstick skillet over medium heat. Add garlic, onions, green pepper, celery, carrots, and corn. Cover and cook until vegetables are tender, 10 to 15 minutes. Stir occasionally and add a few tablespoons of water, if necessary to prevent sticking.

Add remaining filling ingredients, stirring the cornstarch into the tomato sauce before adding. Bring mixture to a boil. Spoon into prepared baking pan.

Crust:
In a small bowl, combine cornmeal, flour, and baking powder, mixing well.

Combine water, oil, and chilies and stir into dry mixture, stirring just until all ingredients are moistened. Drop by tablespoonfuls onto filling. Spread mixture evenly with a spoon.

Bake, uncovered, 30 minutes.

Mexican Rice

Entree

Source: Mommy Stone

Saute onion, pepper, garlic, and rice in the oil until rice is golden. Add remaining ingredients and stir. Bring to boil. Simmer covered until rice is cooked, about 20 minutes.

Mixed Beans

Entree

Source: Mommy Logan

Mix and warm, serve over rice.

Mixed Vegetable Curry

Entree

Source: Moosewood

Melt the butter and oil in a skillet. Add spices and cook on low heat for a couple of minutes to enhance the flavors of the spices. Be very careful not to burn them. Add the chopped onions and saute until translucent.

Add the carrots and cook several minutes. Add the potatoes and cook a few minutes more. Add the cauliflower and stir well to coat all the vegetables with the spice mixture. Add the water, cover the pan, and simmer about 20 minutes, stirring occasionally. When the potatoes are tender but not completely cooked, add the tomatoes and peas. Simmer covered for 10 to 15 minutes longer. The vegetables should retain their bright color.

Serve on plain or Coconut Rice. Garnish with yogurt, cashews, raisins or currents, and banana slices. Accompany with Dhall and Date-Lemon Chutney or Peach Chutney.

Mizidra

Entree

Source: Mommy Logan

Saute onions in olive oil. Add rest of ingredients and simmer 1 - 1 1/2 hrs or until done.

Serve over cooked rice and avocado, tomato, olives, lemon juice, lettuce.

Top with sprinkle of garlic salt.

Good with cucumber salad.

Also good with Hummus.

Moroccan Stuffed Red Peppers

Entree

Source: Mommy Logan

Cover peppers with heavy plastic wrap, cut in 1/2, discard the seeds and membranes. Microwave 5 minutes to crisp tender.

Saute garlic in olive oil for 2 minutes. Add cumin, turmeric and cinnamon and saute an addition 30 seconds. Add garbanzos and vegetable broth and bring to boil. Add couscous and let stand 5 minutes or until liquid is absorbed.

To couscous, add 1/2 cup feta and 2 tbs mint. Divide couscous mixture evenly among pepper halves. Top each pepper with 1 1/2 tsp feta, 3/4 tsp mint, and 1 1/2 tsp chutney.

Oven Roasted Potatoes

Entree

Source: Mommy Stone

Place potatoes in baking dish drizzle oil over. Sprinkle with rosemary, salt. garlic. Bake at 450 until tender. Serves six to eight.

Pear Almond Couscous

Entree

Source: Mommy Logan

In medium saucepan, combine broth, raisins, salt, cumin, and pepper; bring to a boil. Remove from heat; stir in pears, lemon juice, couscous, almonds, cilantro and butter. Cover; let stand 10 minutes. stir before serving.

Pinto Bean Cakes with Salsa

Entree

Source: Mommy Stone

Heat the oil in a nonstick frying pan over medium heat. Add onion, garlic, and chile. Cook, stirring often, until onion is soft, but not browned.

Place beans in a large bowl and mash coarsely with a potato masher. Stir in onion mixture, soy flour, bakon yeast, cilantro, and cumin. If mixture is too soft to shape, refrigerate briefly.

Make into 1/2 inch cakes (makes around 8). Coat with cornflake crumbs. Fry in skillet over medium-high heat. Cook on both sides until golden brown. Serve with salsa to add to taste.

Potato Cutlets

Entree

Source: Mommy Logan

Boil potatoes until soft, peal, mash very soft. Add salt, black pepper and parsley or cilantro for color.

Filling:
Lightly brown garlic in oil. Add cream cheese, mushroom, salt, and spinach to garlic.

Place 3/4 tsp into potato - form into patties
Roll patties in bread crumbs
Refrigerate
Beat 2 eggs and dip patties in egg.

Fry in 1/2 inch oil on both sides before turning tip up pan to make sure edges of pattie is done.

Princess Loaf

Entree

Source: Mommy Logan

Mix ingredients. Put into 9 X 13 greased pan. Bake at 350 degrees for about 1 hr. or until set. Serve with gravy.

Quiche Carnucopia

Entree

Source: Mommy Logan

In skillet saute the onion and green onion in butter. Add the spinach. In blender whiz the tofu, milk, arrowroot, nutmeg, salt, honey cayenne, and add to the sauteed onions. Add the grated cheese, pour into pie shell and bake at 400 for 15 minutes. Reduce heat to 325 and bake for 30 min for. Cool to room temperature to serve. Mushrooms, broccoli, etc. may be used instead of the spinach.

Ratatouille

Entree

Source: Moosewood

Heat olive oil in large, heavy cooking pot. Crush the garlic into the oil. Add bay leaf and onion, salt lightly. Saute over medium heat until onion begins to turn transparent. Add eggplant, wine and tomato juice. Add herbs. Stir to mix well, then cover and simmer 10-15 minutes over low heat. When eggplant is tender enough to be easily pricked by a fork, add zucchini and peppers. Cover and simmer 10 minutes. Add salt and pepper, tomatoes and tomato paste. Mix well. Continue to stew until all vegetables are tender.

Just before serving, mix in the fresh parsley.

Serve on a bed of rice, or in a bowl, accompanied by some good french bread. Top with grated cheese and chopped black olives.

Samosas (vegetable filled pastry)

Entree

Source: Mommy Logan

Saute oil, onion, ginger, and cumin seeds until onions are translucent. Add tomato, salt, turmeric, coriander, lemon power, ajwan seed, chili pepper and fry until homogenized.

Add potatoes and cook 10 minutes. Add peas and carrots and cook 10-15 minutes. Add cilantro and cool to room temperature.

Cut Puff Pastry sheets into 18 squares.

Moisten edges, fill with 1tbs vegetable mixture. Press edges together to form triangle. Place on cookie sheet with non stick spray.

Bake 30 minutes at 350 degrees.

Brush top of Samosa with beaten egg. Bake 15 more minutes until golden brown.

Savory Pecan Loaf

Entree

Source: Mommy Stone

Chop onion, potatoes, and milk in the blender with a few quick on-off motions. Combine all ingredients in a large mixing bowl. Pour into Pam'd loaf pan. Bake at 350 degrees for 1 hr or until set. Let stand 5-10 minutes before unmolding. Unmold onto serving platter. Garnish with a row of stuffed olive "coins" down center of loaf and parsley bunches at both ends. Serve in slices with brown gravy and cranberry sauce. Serves 6

Scrambled Tofu

Entree

Source: Mommy Stone

Remove tofu from package. Rinse with water, then dry in a paper towel. Place oil and tofu in skillet. Break up tofu with back of pancake turner. Add rest of ingredients. Scramble. Takes 6-8 minutes. Serve piping hot.

Skillet Pinto Pot Pie

Entree

Source: Mommy Logan

Filling:
Heat oil in a 10-inch cast iron skillet over medium heat. Add mushrooms, onions, red pepper, broth mix, and spices. Cook, stirring frequently, 5 minutes, or until vegetables are tender. Add frozen vegetables and pinto beans. Cook, stirring frequently, 10 minutes.

In a small bowl, combine cornstarch and water. Mix until cornstarch is dissolved. Add milk, mixing well. Pour milk mixture into skillet. Bring to a full boil. Cook, stirring 5 minutes. Remove from heat.

Preheat oven to 400 degrees.

Biscuit topper:
In a large bowl, combine both flours, baking powder, poppy seeds, and spices. Mix well.

Add margarine. Mix with a fork or pastry blender until mixture resembles coarse crumbs. Add milk. Stir until dry ingredients are moistened.

With your hands, work dough into a ball. (Add a small amount of flour if dough it sticky). Place dough between 2 pieces of waxed paper. Roll into a 10-inch circle. Remove 1 piece of waxed paper and invert dough onto skillet, covering vegetables. Carefully remove remaining paper. Prick top of dough about 8 times with a fork.

Bake 12 minutes.

Let stand 5 minutes before serving.

Smothered Redi-Burger

Entree

Source: Mommy Stone

Slice Redi-burder into thin slices (1/4 - 1/2" thick). Place oil in skillet, separate onion into separate rings. Add olives and pizza sauce. Cover and simmer. Good over cooked rice.

Soy Marinade

Entree

Source: Mommy Logan

Marinate tofu in ingredients for several hours or overnight. Bake at 350 degrees for 1/2 hr. Serve with rice, vegetables and soy sauce.

Spaghetti Sauce

Entree

Source: Mommy Stone

Saute onion until tender. Mix the spices together and then add to the sauteed onions. Mix well and cook a jiffy. Add vegeburger and mix well. Add tomato juice and simmer until thickened. Serve with spaghetti or vermicelli with cheese.

Spanakopita

Entree

Source: Moosewood

Clean, stem, and chop the spinach. Salt it lightly, and cook, adding no water, for five minutes.

Cook the onions in butter, salting lightly. When soft, combine with remaining ingredients and spinach.

Spread melted butter on a 9 x 13" baking pan. Place a strudel leaf in the pan and brush generously with butter. Keep layers of dough coming, one on top of another, brushing each with butter. When you have a pile of 8 leaves, spread on half the filling. Continue with another stack of 8 or so leaves (don't skimp on the butter), then apply the remaining filling, spreading it to the edges. Fold the excess filo down along the edges, making little tidy corners.

Pile as many more layers of filo and butter as your baking pan will accommodate. Butter the top most leaf and sprinkle with a tbs of whole anise or fennel seeds, if you have some on hand.

Bake uncovered, about 45 minutes till golden.

Special K Loaf (Vegan)

Entree

Source: Mommy Stone

Mix well. Place in 8 inch square baking dish that has been Pam'd. (May be frozen at this point ) Bake 2 hours at 350 degrees.

Steaks Deluxe

Entree

Source: Mommy Logan

Fry Vege cuts. Sautee onions. Put fried cuts into casserole and spoon onions and mushrooms on top.

Mix 1 cup liquid with sour cream and pour over steaks in casserole.

Bake at 350 degrees for 1/2 hr.

Flavor will improve if it sits in refrigerator overnight before baking.

Stir-Fry

Entree

Source: Mommy Logan

Combine water, cornstarch, soy sauce, broth and set aside.

Saute ginger, garlic, and 2 tbs soy sauce then add vegetables, tofu, and sauce.

Stroganoff

Entree

Source: Mommy Stone

Place oil in skillet. Heat. Add onion. Mix flour and beef seasoning in covered container. Add Fry pats. Shake so Fry Pats covered with flour. Dump whole container full in skillet. Fry until browned. Add water all at once, stirring continuously so lumps do not form. Cook until desired consistency, adding water as needed. Serve hot over rice, pasta or potatoes.

Sweet Potatoes and Black Bean Chili

Entree

Source: Mommy Logan

Bake sweet potatoes at 350 degrees for 1 hr.

Saute green pepper in oil. Add black beans and tomatoes. Boil uncovered for 10 minutes.

Split potatoes and mash slightly. Top each potato with chili mixture. Top with sour cream and cilantro.

Tofu

Entree

Source: Mommy Logan

Cut in squares, cover with tomato sauce and bake. Let stand in refrigerator overnight to blend flavors.

Tofu Patties

Entree

Source: Mommy Logan

Mix all ingredients and shape into patties and fry. Serve with cranberries.

Tofu with Vegetables

Entree

Source: Mommy Logan

Rinse tofu, drain, and cut in 3/4 inch cubes. Heat oil in a wide frying pan over medium heat; add tofu, mushrooms, and sesame seed. Cook stirring occasionally until tofu is lightly browned, about 15 minutes. Stir in soy-sake sauce and cook until thickened and clear.

Meanwhile, discard tough broccoli ends; cut stems and florets in 1/4 inch thick slices. Cut cauliflowers into 1/4 inch thick slices. Combine broccoli, cauliflower, and carrots in a vegetable steamer and cook, covered, over boiling water until just tender to bite, about 5 min. Lift out and season with salt and pepper to taste.

On a rimmed platter, arrange hot cooked rice; top with vegetables and tofu mixture. Pass soy sauce to drizzle over individual portions.

Vegeburger Marzetti

Entree

Source: Mommy Logan

Saute onion and celery in oil. Brown vegeburger. Simmer with tomato sauce.

Cook macaroni.

Layer sauce, pasta, and cheese. Repeat. Can be made without cheese.

Vegeburger Roast

Entree

Source: Mommy Stone

Mix all ingredients. Place in greased 8 inch square casserole. Place 2 bay leaves on top. Pour 3/4 cup warm water with 1 tsp Vegex. Bake one hour at 350 degrees.

Vegetable Curry

Entree

Source: Mommy Logan

Simmer yams, 20 minutes. Add broccoli, and carrots and simmer 10 minutes longer. Peel potatoes, cut into chunks. Melt butter, add onion, garlic, curry, cumin, and salt. Saute.e over medium heat 3 minutes or until onion is tender crisp. Stir in flour. Add milk and cook over medium heat until mixture boils and is thickened.

Stir in vegetables, heat through.

Serve with rice sprinkled with toasted slivered almonds, sesame seeds or coconut if desired.

Vegetable Medley Quiche in Rice Crust

Entree

Source: More Choices

Prepare rice as directed on package. Spray nonstick cooking spray into 9-inch pie plate. Press rice into pie plate to form a crust that is approximately 1/2" thick.

In nonstick skillet over medium-high heat, heat olive oil, celery, onion, and red bell pepper until tender. Add garlic and cook an additional 2 min. Add zucchini, broccoli, chicken seasoning, garlic powder, and salt. Cook until vegetables are tender.

In a blender combine remaining ingredients. Blend until smooth. Ad more milk if necessary for consistency.

Combined cooked vegetables and tofu mixture and mix well. Pour into rice pie shell. Bake 375 degrees for 30-35 minutes, or until knife inserted comes out clean and filling is light brown. Serve Warm.

Vegetable Risotto

Entree

Source: Favorite brand name vegetarian cooking

Saute zucchini and squash; cook and stir 5 minutes until tender. Place in bowl and set aside. Add mushrooms, onions, and garlic to saucepan; cook and stir 5 minutes until tender. Add tomatoes and oregano; cook and stir 2-3 minutes or until tomatoes are soft. Place in bowl with zucchini mixture. Wipe saucepan clean.

Place stock in small saucepan; bring to boil. Reduce heat to medium-low to keep stock hot, but not boiling.

Heat 1 tbs oil in frying pan. Add rice and cook and stir for 2 minutes. Add 3/4 cup stock to rice. Reduce heat to medium-low, maintaining a simmer. Cook and stir until rice has absorbed stock. Repeat, adding stock 3 more times, cooking and stirring until rice has absorbed stock, about 20-25 minutes. Stir cheese into rice mixture. Season to taste with salt and pepper. Stir in remaining vegetables and peas. Cook until heated through. Serve immediately.

Walnut "Cheese" Meatballs

Entree

Source: Mommy Logan

Mix well, form into balls. Bake at 350 degrees until done. Serve with spaghetti sauce.

Walnutty Rice Pilaf

Entree

Source: Mommy Logan

Wash rice. Bring to a boil with water, boullion, and salt, then reduce heat and simmer with lid ajar. Note time. Heat butter and oil in a small pan on medium heat. Add onion and stir for 3 minutes or so until translucent, then set aside. When rice has cooked for about 30 minutes add onions, raisins, and spices. Continue cooking for another 20 minutes or so, mixing in walnuts at the end. Serve as is or with a sprinkle of grated cheese and/or minced parsley on top.

Variation:
Soy sauce and a bay leaf plus herbs and spices could replace the boullion; currants or chopped dates could replace some or all of the raisins; sliced almonds, lightly toasted sunflower seeds, or roasted peanuts could replace the walnuts. Garlic, leeks, and/or chopped parsley would be nice vegetable additions; other spices that could be used include cumin, ginger, paprika and paper.

Wham Beef Balls

Entree

Source: Mommy Stone

Mix all together. Make into small balls. Place on Pam'd baking sheet. Bake 40-50 minutes at 350 degrees.

Wheat Frie Straganoff

Entree

Source: Mommy Logan

Lightly brown sliced wheat fries in small amount of oil or margarine. Ste aside. Saute onion, add mushroom soup and bring to boil, then add sour cream, seasonings and sliced wheat fries. Millstone wheat frie stroganoff may be served at once with cooked noodles or place in a casserole dish to be heated later or the next day.

Wild Mushroom Baked Beans

Entree

Source: Mommy Logan

Saute mushrooms, onion, and garlic in oil until tender -- 8 to 10 minutes. Add flour and cook 1 to 2 minutes longer.

Combine beans and vegetable broth and add to mushroom mixture.

Place in 2 qt casserole. Bake, uncovered, at 350 degrees for 45 minutes. Sprinkle with parsley before serving.

May substitute any beans available or cook from dry beans. 15 oz = 1 1/2 cups cooked.

Yum Yum Burger Casserole

Entree

Source: Mommy Stone

Brown burger with onions and celery. Mix with soup and rice. Add water and gravy quik and soy sauce. Place in Pam'd casserole dish. Bake at 350 degrees for 1 1/2 hours. Last 20 minutes may put 1 can of Chinese noodles over top.

Apple Butter

Food Storage

Source: Mommy Logan

Combine and cook over medium heat 15 minutes or until mixture thickens, stirring frequently. Skin off any foam. Fill hot jars with 1/4" head space. Remove air bubbles by running a table knife inside edge of jar. Wipe jar rims, seal with hot lids and screw bands. Process 10 minutes in a simmering hot water bath.

Canning

Food Storage

Source: Mommy Logan

Canning:
Syrups:
Light - 1 cup sugar and 3 cups water
Medium - 1 cup sugar and 2 cups water
Heavy - 1 cup sugar and 1 cup water.

Time:
pears - 25 minutes
tomatoes - 35 minutes
apricots, peaches, cherries, plums - 20 minutes
applesauce - 20 minutes.

Freezing

Food Storage

Source: Mommy Logan

Peaches:
do not let peaches stand in water. Wash, blanch 1 minutes, chill, remove skins, slice. Sprinkle with 1/8 -1/4 cup sugar + 1 tsp fruit fresh over 4 cups peaches. Pack with 1/2" head space.

Corn: Husk, silk, blanch (6 - 7 minutes) chill in ice water - stir back and forth to chill quickly. Cut from cole. Bag.

Plum Syrups

Food Storage

Source: Mommy Logan

Plum pulp - squeeze rip plums to remove insides. Discard skins and seeds. Bring to boil and add sugar (3/4 cup sugar to 1 cup pulp). Return to boil for 30 minutes. Can using open kettle method.

Salsa Sauce

Food Storage

Source: Mommy Stone

Chop tomatoes, onions, and pepper. combine all ingredients in large sauce pan. Cook until it begins to thicken.

Sweet Pickles

Food Storage

Source: Mommy Stone

Place washed cucumbers in jar. Pour boiling water over for four mornings. On the fifth morning make syrup and bring to boil. Pour this over the cucumbers and the spices which have been put into bag. do this for three mornings. On fourth day pack pickles into sterile jars, and pour boiling syrup over them, and seal.

Tomato Juice

Food Storage

Source: Mommy Logan

Dip tomatoes in boiling water to loosen skins. Bring tomatoes to boil on stove, simmer 10 minutes. Add 1 tsp salt and 2 tsp lemon juice per quart. Put through sieve.

Almond Cheese Frosting (for Panda Bear Brownies)

Frosting

Source: Mommy Stone

Combine ingredients in mixing bowl and beat until smooth.

Chocolate Glaze:

In microwave melt 3 ounce semisweet chocolate chips and 6 Tablespoon margarine. Stir till smooth.

Alternative Coconut-Pecan Filling and Frosting

Frosting

Source: Mommy Stone

Mix all but coconut and pecans together. Cook over medium heat,stirring constantly until thickened. Add coconut and pecans. Cool.Ice cake.

Blueberry Cobbler Topping

Frosting

Source: Mommy Stone

Mix all together.

Brownie Toppings

Frosting

Source: Mommy Stone

1. Spread mini marshmallows on top of brownies the last 5 minutes of baking. Allow to cool. In saucepan add 1 cup peanut butter and6 - 12 ounce chocolate chips. Melt on med-low, stirring constantly. Spread over brownies.

2. Combine 6 ounce cream cheese, 1 Tablespoon butter, 2 cups powdered sugar, 3 Tablespoon milk Teaspoon peppermint flavoring, 2 drops of red food coloring. Mix well. Spread on top of cooled brownies (easier to serve if line whole pan with aluminum foil so can lift out before adding above and place in another pan). Chill 15 minutes. In microwave proof bowl place 6 ounce chocolate chips and 4 Tablespoon butter. Stir till smooth. Spread warm glaze evenly over cheese frosting and chill another hour before slicing.

Carob Icing

Frosting

Source: Mommy Stone

Mix together all but sugar. Bring to a boil. Add sugar. Beat until smooth and pour on Carob sheet cake while hot.

Coconut Syrup

Frosting

Source: Mommy Logan

Combine in small, heavy saucepan. Bring to a boil, reduce heat, simmer 20 minutes stirring occasionally

Transfer to blender and puree until smooth.

Cream Cheese Icing

Frosting

Source: Mommy Stone

Add all ingredients. Whip until Smooth

Doughnut Filling

Frosting

Source: Mommy Logan

German Chocolate Cake Frosting

Frosting

Source: Mommy Logan

Combine in small sauce pan, cook and stir over medium heat 12 minutes. Add 1 1/3 coconut and 1cup pecans. Chill until thick enough to spread.

Lemon Jello Cake Topping

Frosting

Source: Mommy Logan

Mix together

Orange Sauce

Frosting

Source: Mommy Logan

Combine salt, corn starch, sugar, hot water, and orange juice and cook stirring constantly until comes to a boil for 1 minute.

Add lemon juice and butter to mixture after it is done cooking.

Pecan Caramel Topping

Frosting

Source: Mommy Stone

In a medium saucepan combine the margarine and the pecans. Cook and stir over medium heat about 5 minutes or till the pecans are toasted and the margarine is light brown. Stir in the brown sugar and whipping cream. Bring mixture just to boiling, stirring constantly over low heat. Simmer the mixture, uncovered, for 2minutes. Cool slightly. Makes 1 3/4 Cup sauce.

Good over Applesauce Cake.

Penuche Icing

Frosting

Source: Mommy Stone

Add all ingredients in saucepan. Boil two minutes. Beat until thick enough to spread. Immediately put on cake.

Quick Caramel Frosting

Frosting

Source: Mommy Stone

Melt butter, add brown sugar and cook over low heat for 2minutes. Add milk, bring to a boil. Cool. Add powdered sugar till spreading consistency is reached. Ice cake.

Raspberry Sauce (for Devilish Raspberry Cake)

Frosting

Source: Mommy Stone

Puree 1 Cup raspberries. In 2 quart saucepan over medium low heat,melt the jam. Stir in the lemon juice and pureed raspberries. Heat for 1 min. Add the remaining 2 Cup raspberries and stir well to coat them with glaze. Set aside to cool.



To serve: Cut the cake into pieces and transfer to plates. Spoon sauce over the cake and add topping.Optional: Cut the cake in half horizontally to make two layers. Fill the middle with a layer of whipped topping.

Serves 12

Rhubarb Cake Topping

Frosting

Source: Mommy Logan

Mix together until crumbly. Sprinkle on top of cake (before baking).

Sweet Roll Topping

Frosting

Source: Mommy Stone

Place together in saucepan and bring to a boil, boil few minutes.Add brown sugar until the butter does not float separate from the brown sugar syrup. Place in Pam'd baking dish. Sprinkle with whole pecans.

Baked Oatmeal

Grains

Source: Mommy Logan

Boil water, add to mixed ingredients.

Bake 30-40 minutes at 375 degrees.

Crockpot Grains

Grains

Source: Mommy Logan

Cover and cook on low for 8 hours.

Oatmeal

Grains

Source: Mommy Logan

Microwave 1 minute 25 seconds.

Squirrel Heaven Cereal

Grains

Source: Mommy Logan

Bring water to a rapid boil. Add ingredients. Simmer covered for 20 minutes.

Cream Cheese Substitution

Misc

Source: Mommy Logan

Blend cottage cheese.\t

Curry Powder

Misc

Source: Mommy Logan

Mix thoroughly and store in airtight container.

Egg Substitution

Misc

Source: Mommy Logan

Blend together. Equals 1 large egg.

Gluten

Misc

Source: Mommy Logan

Mix into ball, knead, form into french roll, cut, form with hands, pat out. See gluten broth recipe. Add 1/2 the patties and simmer 45 minutes. Add water as needed.

Roasting Chestnuts

Misc

Source: Mommy Logan

Pierce shells - X shape on flat side.
Bake - single layer at 400 degrees for about 30 minutes or until no longer starchy tasting.
Dump nuts into a towel, fold to enclose and seal in a plastic bag. Let stand until nut is cool enough to touch (about 10 minutes). Take out one at a time. With shorted bladed knife, pull off shell and as much of the slightly bitter brown skin as you can.

3 lbs chestnuts yield 6 cups chestnuts.

Sour Cream Substitution

Misc

Source: Mommy Logan

Blend together.

Taco Seasonings

Misc

Source: Mommy Logan

Toasted Pumpkin Seeds

Misc

Source: Mommy Logan

Begin by washing the seeds and removing as much string as you can. Let seeds soak in salted water overnight (1 - 1/2 tsp salt per 2/3 cup water).

Next, place the seeds in a low baking dish in the oven at 300 degrees for about 20 minutes or until golden. Eat without removing shells.

Bubble Solution Formula

Non-Food

Source: Mommy Logan

Add enough water to make one gallon. For tougher, longer lasting bubbles, add 1 tbs glycerin. Let sit one day in open container.

Candy, Cola, and Grape Juice Stains

Non-Food

Source: Mommy Logan

Mix together detergent and lukewarm water. Apply to stained area. Blot.

Mix together vinegar and water. Treat area. Blot.

Repeat step one.

Sponge with clean water. Blot.

Chocolate, Catsup, and Ice Cream Stains

Non-Food

Source: Mommy Logan

Mix detergent and lukewarm water. Apply to stained area. Blot

Mix ammonia with water, treat area and blot.

Repeat step on.

Sponge with clean water. Blot.

Food Stain Removal

Non-Food

Source: Mommy Logan

Stir to dissolve detergent. Add clothes and soak 15 minutes or a little longer.

High Altitude X-Mas Tree Food

Non-Food

Source: Mommy Logan

Stir, cool. Large tree will drink 1 gallon/day. Use this food for watering every other day.

Selecting trees:
1) Protected from hard freeze after being cut.
2) Stomp entire tree on ground 3-4 times. (should only loose a few needles).
3) Squeeze bough 6" in and pull hand to the end -- should only have 3-4 needs in your hand.
4) Cut off a full 2" from the base.

Play Dough

Non-Food

Source: Mommy Logan

Mix flour, salt, and cream of tarter in saucepan. Add water, oil, and food coloring. Cook, stirring for 3 minutes or until mixture pulls away from pan. Knead immediately. Store in airtight container.

To Remove Gum

Non-Food

Source: Mommy Logan

Sponge very small amount of dry-cleaning solvent. Mix 1 tsp of detergent with 1 cup water. Treat area. Blot.

Alpine Spinach and Noodles

Pasta

Source: Mommy Logan

While noodles are cooking, mix all other ingredients except for the swiss cheese and spaghetti sauce. Lightly oil 8 X 13 baking pan. Spread cooked noodles in pan. Top with 1/2 of the spaghetti sauce. Spread spinach mixture evenly over sauce. Lightly salt. Cover with remaining sauce and bake 30 minutes. Uncover, sprinkle cheese evenly over casserole and return to oven for 5 minutes or until cheese is melted.

Broccoli Lasagna Bianca

Pasta

Source: Favorite Brand Name Vegetarian Cooking

In medium bowl combine ricotta cheese, eggs, and minced basil; set aside. In large saucepan, over medium heat, saute onion and garlic in margarine until tender. Stir in flour; cook for 1 min. Gradually stir in milk; cook, stirring until mixture thickens and begins to boil. Remove from heat; stir in broccoli and mozzarella cheese.

In lightly greased 9 X 13 pan, place 3 lasagna noodles; top with 1/3 each ricotta and broccoli mixture. Repeat layers 2 more times. Top with tomato; sprinkle with Parmesan cheese. Bake at 350 degrees for 1 hour or until set. Let stand 10 minutes before serving.

Celebration Spaghetti

Pasta

Source: Mommy Logan

In a large skillet heat oil. saute zucchini, mushrooms, green pepper and olives. Add tomatoes, tomato paste, Parmesan cheese, salt, basil, and pepper. Simmer 15 minutes. Prepare spaghetti according to package directions. Drain. toss with softened butter; arrange on warm pallet. Pour on sauce and top with grated Parmesan. 8-10 servings.

Easy Garbanzo Noodle Dish

Pasta

Source: Mommy Logan

Mix and bake at 350 degrees until heated.

Serves 6-8.

Fettuccine Alfredo

Pasta

Source: Joy of Cooking

Cook pasta. Melt butter in skillet. Drain pasta and add to skillet with the remaining ingredients. Toss over low heat until the pasta is well coated. Serve immediately.

Fettuccine with Harvest vegetables

Pasta

Source: Mommy Logan

Cut broccoli into large chunks. In a food processor or with a knife, finely chop separately the broccoli, carrots, spinach, bell pepper, and tomatoes.

Combine butter and garlic in a 10 to 12 inch frying pan on medium-high heat. Add vegetables; stir often until just tender to bite, 4-5 minutes. Add cream and salt. On high heat, boil, uncovered, until sauce is reduced to 3 1/2 cups, 8-10 minutes.

Meanwhile, in a 5-6 quart pan, cook pasta uncovered, in 4 quarts boiling water until just tender to bite, about 5 minutes for fresh;drain. Add pasta to sauce; add 1/2 cup cheese. Offer remaining cheese to add to taste. Serves 4.\t\t

Fresh Egg Pasta

Pasta

Source: Joy of Cooking

Beat eggs lightly with a fork. Combine ingredients and blend into a smooth dough. (Note: may need to add more water). Knead dough until satiny and very elastic (about 10 minutes). Divide dough into 4 pieces. Roll dough out and cut.

Garden Lasagna

Pasta

Source: Mommy Logan

Saute onion, mushrooms, and garlic in olive oil.

Add next 4 ingredients (less 2cups of sauce) to the sauteed mixture.

In pan layer noodles, sauteed mixture, and cheeses (less 1 cup of jack) and top with mozzarella and rest of jack.

Bake at 375 degrees covered with aluminum foil for 40 minutes. Uncover 15 minutes more. Let stand 5 - 10 minutes before serving.

Lasagna

Pasta

Source: Mommy Stone

Cook 10 strips of noodles for 2 qt casserole and 12 strips of noodles for 3 qt casserole. Cook till tender. Drain.

Spray pans (8 X 12 small, 9 X 13 large) with Pam. Pour about 1/2 cup of Prego sauce in bottom and cover bottom of pan. Take 6 oz tomato juice and pour in with rest of spaghetti sauce (4 lb, 7 oz jar). Layer half the noodles in bottom of the pan, cover noodles with Ricotta cheese, then drained frozen spinach (may also add frozen mix vegetables - broccoli, cauliflower, carrots) then sauce. Cover with the rest of the noodles, the rest of the sauce.

Bake 350 degrees for 1 hr, covered with aluminum foil except for the last 10 min. Add grated mozzarella cheese the last 10 min. May freeze prior to use, defrost before baking.

Best Marinara Sauce Yet

Pasta

Source: Jackie (Allrecipes.com)

In a food processor, blend all ingredients except oil, onion, and white wine. Saute in oil onions until clear. Add tomato sauce and white wine. Simmer for 30 minutes, stirring occasionally (I didn't simmer it. Just mixed everything together and used it).

Pasta G Viola

Pasta

Source: Choices

Note: Try red kidney beans next time. The all white dish is a little disturbing looking.

Start water for pasta.
Combine olive oil and onion and cook over high heat until the onion is lightly browned. Add garlic and cook gently for an additional 3 minutes but do not brown onion or garlic any further. Add precooked beans with liquid and return to a boil. Lower temperature and simmer for 5 minutes. Add salt to taste if desired.

Cook pasta to all dente state. Serve sauce over pasta.

Spaghetti Pie

Pasta

Source: Mommy Logan

Cook the spaghetti according to package directions; drain (should have about 3 cups spaghetti). Stir margarine into hot spaghetti. Stir in Parmesan cheese and eggs. Form spaghetti mixture into a "crust" in a buttered 10-inch pie plate. Spread cottage cheese over bottom of spaghetti crust.

In skillet cook beef, onion, and green pepper till vegetables are tender and meat in browned. Stir in undrained tomatoes, tomato paste, sugar, oregano, and garlic salt; heat through.

Turn sauce mixture into spaghetti crust. Bake, uncovered, in 350 degree oven for 20 minutes. Sprinkle the mozzarella cheese atop. bake 5 minutes longer or till cheese melts.

Spaghetti and summer squash

Pasta

Source: Mommy Logan

coarsely shred squash in long strands. Heat oil and garlic until golden - not browned (1 - 2 minutes). Add squash and salt.
Saute until tender - 3 minutes. In large bowl place 1 lb freshly cooked pasta, add squash, lemon zest, lemon juice, and mint. Toss until well combined.

Spirelli, Chicken and Cheese

Pasta

Source: Mommy Stone

In large saucepan place oil and onion. Cook over medium heat till onion tender, but not brown. Add garlic salt, chicken seasoning, parsley and flour. Mix ell and cook briefly. Add milk all at once, stirring constantly so lumps do not form. Remove from heat when thickened to desired consistency.

Cook the spirelli.

Combine the white sauce, the spirelli, the Fri-Chik and the cheese. Place in large Pam'd casserole dish. Cover either with more grated cheese or sliced tomato. Then make a topping of 1/4 cup Parmesan cheese and 1/4 cup cornflakes crumbs. Sprinkle over top of casserole. Bake covered at 350 degrees for about an hour. The last 10 minutes remove the cover.

Stuffed Shells

Pasta

Source: Mommy Logan

Boil shells for 12 minutes, drain.

Filling:
Mix together cheeses, salt, and garlic powder.

In 9 X 13 pan spread 1/2 cup sauce, fill shells, layer 1/2 of the filled shells in baking dish. Spread 1/2 remaining sauce over shells. Layer remaining shells and cover with sauce.

Sprinkle with Parmesan, if desired. Cover with foil.

Bake at 375 degrees for 35 minutes, or until hot and bubbly.

Summer Spaghetti

Pasta

Source: Mommy Logan

Toss spaghetti with all ingredients.

Sun-Dried Tomato Pesto

Pasta

Source: The Veggie Table (online)

Blond everything but the olive oil and process until finely chopped. Stir in olive oil and serve.

Apple Crisp

Pie

Source: Mommy Stone

Peel and slice apples. Place in Pam'd 8" square baking dish. Put crumble mix over top. Bake at 350 degrees about 45 min. Serve warm. Good with ice cream.

Apple Pastry Squares

Pie

Source: Mommy Stone

Filling:
Mix together brown sugar, cornstarch, water, apples, cinnamon, nutmeg, and lemon juice (first 7 ingredients).

Pastry:
Mix together remaining ingredients for pastry. Roll out pastry to fit 13 X 9 pan. Place apples in crust. Roll out the rest of the pastry to cover the top, and seal. Cut a few slits in top. Bake at 350 degrees for forty minutes or until lightly brown. Drizzle glaze made of powdered sugar, vanilla, and water over pastry.

Apple Pie

Pie

Source: Mommy Stone

Combine ingredients. Place in unbaked pie crust in 9" pie pan. Cover with top crust, cutting slits for steam to escape; seal edges. Sprinkle with sugar. Bake at 400 degrees for 50 minutes or until done.

Blueberry Cobbler

Pie

Source: Mommy Stone

Mix cornstarch, sugar, water, and blueberries. Cook until thickened. Add lemon juice and butter. Pour into Pam'd baking dish.

Mix remaining ingredients together and spoon over top of blueberry mixture. Bake for 30 minutes at 350 degrees.

Chocolate Ice Cream Pie

Pie

Source: Mommy Stone

Place pudding and milk in mixer bowl. Mix briefly. Add ice cream and mix till smooth. Scrape edges to be certain mixed well. Mix again. Pour into prepared graham cracker crust.

Top with whipped cream. May sprinkle grated milk chocolate chips on top. Refrigerate until serving. Makes 6 servings. Freezes well. Defrost in refrigerator before using, though also good as afro zen dessert.

Eagle Brand Pie

Pie

Source: Mommy Stone

Mix lemonade with Eagle Brand milk. Fold in Cool Whip. Pour into crust. Refrigerate.

Fresh Fruit Pie

Pie

Source: Mommy Logan

Mix sugar and cornstarch in saucepan. Gradually stir in orange juice until smooth. Stirring constantly, bring to boil over medium heat. Boil 1 minute. Remove from heat and stir in lemon juice and rind. Cool completely. Fold in fruit.

Turn into 9" baked pie crust. Chill 4 hrs.

Fresh Strawberry Pie

Pie

Source: Mommy Logan

Mix water, cornstarch, and salt thoroughly.

In saucepan, bring mashed strawberries and juice to boil.

Add cornstarch mixture slowly to mashed berries and stir until mixture is thick and clear.

Add lemon juice and margarine.

Pour over whole strawberries in 10" baked whole wheat pie shell.

Chill. Garnish with whipped cream.

Graham Cracker Crust

Pie

Source: Mommy Stone

Place butter in microwave for about 1 minutes until butter melts. Mix ingredients together. Place in 8-9" pie plate. Refrigerate.

Grasshopper Pie

Pie

Source: Mommy Stone

Mix oreo cookies and butter together. Place in 8 X 8 baking dish. Soften then cut the ice cream to cover the crust. Just before serving, top with whipped topping and chocolate.

Key Lime Pie

Pie

Source: Mommy Logan

Beat 1 egg white stiff. Fold into milk, egg yolks, and lime juice. beat 3 egg whites and gradually add sugar and cream of tartar. Put into baked pie shell and bake till egg whites are golden brown.

Kitchen Aid Pie Crust Pastry

Pie

Source: Mommy Stone

Sift flour and salt into bowl. Cut shortening into 4 or 5 pieces and drop in bowl. Attach bowl and beater. Turn to speed 1 and stir until lumps of flour covered fat are the size of small peas, about 1 min. Add water, 1 Tablespoon at a time, until all particles are moistened, about 10 -15 seconds. Use only enough water to make pastry form a ball. Stop.

Chilling in refrigerator at least 10 minutes before rolling out adds to ease of handling. Roll to 1/8 inch thickness on a lightly floured board and proceed as usual in making pie crust.

To Bake for Unfilled Pastry Shell: Prick Sides and Bottom with a fork to Allow Steam to Escape. Bake at 450 Degrees F. for 8 - 10Minutes.

Makes One 8 - 9 Inch Double Crust or two single crust pies.

Large Apple Pie

Pie

Source: Mommy Logan

Combine dry ingredients and sift over apples. Put into 10 1/2" pie pan. Dot butter over apples.

Cover and prick upper crust. Sprinkle crust with cinnamon and sugar. Bake at 450 degrees 15 minutes. Reduce heat to 350 degrees bake 1 1/2 hr. longer or until golden brown.

Large Rhubarb Pie

Pie

Source: Mommy Logan

Put rhubarb into crust. Pour sugar on top. Sprinkle tapioca over rhubarb, mostly around the edge. Sprinkle salt lightly over top of rhubarb.

Add top crust, prick 8 - 10 times. Bake at 450 degrees for 25 minutes. Reduce heat to 350 degrees bake 1 1/2 hours longer or until golden brown.

Lemon Meringue Pie

Pie

Source: Mommy Logan

Mix corn starch, salt, 1/2 cup sugar in top of double boiler. Slowly stir in water. Stir constantly until mixture thickens. cover, cook 10 minutes. Beat egg yoke slightly, mix with 1/2 cup sugar. Stir in small amount hot mixture, at once, stir back into remaining hot mixture. Cool and stir 2 minutes more. Remove from heat. Gently stir in margarine, lemon rind, and juice. Cool, pour into pie shell. Cover with meringue, leasing to crust. Bake at 325 degrees for 15-20 minutes or till slightly browned. Cool at room temperature.

Meringue:
Beat egg whites to soft peaks, beat in 6 tbs sugar one at a time. Beat mixture to stiff peaks.

Libby's Famous Pumpkin Pie

Pie

Source: Mommy Logan

Combine sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar mixture. Gradually stir in evaporated milk. Pour into pie shell. Bake in preheated 425 degree oven for 15 minutes. Reduce temperature to 350 degrees. Bake for 40-50 minutes or until knife inserted near center comes out clean. Cool on wire rack. Garnish with whipped cream and nuts, if desired.

Paper Bag Apple Pie

Pie

Source: Mommy Logan

Pie:
Sprinkle everything except last 3 ingredients over apples. Toss to coat apples well. Pile into pastry shell.

Topping:
Cut butter into remaining dry ingredients with pastry blender. Sprinkle over filling in pie shell.

Slide pie into heavy brown paper bag (1 lg size grocery bag). Fold ends over 2 times. Fasten with paper clips. Place on cookie sheet.

Bake 425 degrees for 1 hr. Split bag open. Remove pie and cool on wire rack.

Peanut Butter Cheese Torte

Pie

Source: Mommy Stone

Make crust form the first 3 ingredients.Press crust half way up in a spring form pan. Chill.

Make filling using all the remaining ingredients except the last 3. Beat filling until smooth.

Make whip cream topping using the last 3 ingredients. Fold in whipped topping. Gently spoon into crust. Refrigerate over night. Melt chocolate in microwave with margarine until smooth. Spread over chilled torte. Refrigerate until firm. Garnish with peanuts.

Pecan Pie

Pie

Source: Mommy Logan

Mix ingredients together, adding nuts last. pour into standard sized pie tin, lined with pastry. Place in oven 450 degrees for 10 minutes then reduce heat to 325 and bake until firm or about 50 minutes. Test with a knife blade at 40 minutes. The filling is very thin when poured in but thickens up as it cooks. Cool before cutting.

Pecan Pie filling

Pie

Source: Mommy Stone

This will make one nine inch pie. Fill empty unbaked pie shell, and bake in 350 degree oven for 40 - 45 minutes or until set. Each Pie will serve six.

Pumpkin Pie

Pie

Source: Mommy Logan

Quiche Carucopia Pastry Dough

Pie

Source: Mommy Logan

Mix flour and salt in pie pan. Measure oil and water in same cup. Pour all at once into flour stir until mixed. Gather together into a ball in the center of your palm. Press out with fingers to cover bottom of pan and up sides. Make rim and flute. Prick and bake at 425 degrees for 8-10".

Rhubarb Pie

Pie

Source: Mommy Logan

Cut clean rhubarb into unbaked pie shell. Add sugar and tapioca mostly around the edge. Salt top. Add top crust and bake at 450 degrees for 15 minutes. turn down to 350 degrees for 45 minutes more or until done.

Toasted Nut Crust - No Wheat

Pie

Source: Mommy Stone

Butter 9" pie plate; line bottom with circle of wax paper; butter it. Use medium blade of food grinder to grind 1 1/2 cup Brazil nuts, walnuts, or pecans. Mix nuts well with 1/4 cup sugar and 1/8 tsp salt. Then, with 1 egg white beaten until it forms soft peaks. Press firmly to bottom and side (not rim) of pie plate. Bake at 375 degrees 12-15 minutes or till light brown. With small spatula, carefully loosen around sides; let stand 10 minutes. Lift crust to slip out paper; let cool. Fill.

Serving suggestions:
Take 3 cups softened vanilla ice cream, add 1 cup pecans, and 1 cup coconut, mix well. Place in cooled nut crust. Place in refrigerator freezer so does not get too hard. Serve frozen.

Yogurt Pie

Pie

Source: Mommy Logan

Mix together and place in 9" graham cracker pie crust.

Refrigerate 2 hrs before serving.

Green Rice

Rice & Beans

Source: Mommy Stone

In a blender or food processor, whirl chili, lettuce, cilantro, tomatillos, green onions, and garlic until smooth. Pour the puree into a 1-quart glass measure and add enough broth to make 3 cups.

In a 2-3 qt pan over medium -high heat pour in green liquid and add rice and salt. Bring to a boil over high heat; cover, reduce heat, and simmer until rice is tender to bite - 25-30 minutes. Stir with a fork, and add more salt to taste.

Apricot-Orange Gel

Salad

Source: Mommy Logan

In a large pan, combine the nectar, lemon juice, and cinnamon stick. Place the cloves in a tea ball and add to nectar mixture. Bring to a boil, reduce heat, and simmer 10 minutes, stirring occasionally. Remove cinnamon and cloves. Place gelatin in a large bowl. Add hot nectar mixture and stir until gelatin is completely dissolved. Chill mixture until it's as thick as unbeaten egg whites. Gently fold in orange sections; pour into a decorative 6-cup mold. Cover and chill 4 hrs or up to 2 days.

To serve, unmold salad onto a serving platter. Garnish with lettuce leaves; serve with sour cream if desired.

Best Cranberry Salad

Salad

Source: Mommy Stone

Place cranberries in food processor and cut into small pieces. Sprinkle with sugar. Let set overnight. Cut grapes in half. Add grapes,pineapple and nuts to cranberry mixture. Fold in whipped cream shortly before serving.

Black Bean and Corn Salad

Salad

Source: Mommy Stone

Mix together beans, corn, peppers, onions, and cilantro.
Mix dressing made up of lime juice, olive oil, garlic, and salt.
Pour on dressing over salad and allow to marinate several hours.
Just before serving, add tomatoes and avocado.

Carrot Salad

Salad

Source: Mommy Logan

Clear Waldorf

Salad

Source: Mommy Logan

Cranberry Salad

Salad

Source: Mommy Stone

Grind one package of cranberries. add 3/4 cup sugar. Let stand for Short time. Add 3 cubed bananas, l can of pineapple tidbits, 1 cup miniature marshmallows, 1 cup seedless grapes. Add 1 cup whipped topping and mix well. This will keep for a day or two in the refrigerator. It keeps nicer, if you do not put the bananas in, and is still very good.

Cream Cheese and Pineapple Jello Salad

Salad

Source: Mommy Logan

Dissolve jello, when it is almost ready to jell add ingredients. Mix cream cheese with pineapple juice until creamy. Cut pineapple small and mix everything with the jello.

Fiesta Salad

Salad

Source: Mommy Stone

After rice cools, place ingredients in a large salad bowl. Add tomatoes just before serving. Toss with dressing at last moment to maintain crunchiness

Five-cup Salad

Salad

Source: Mommy Stone

Mix the top four ingredients and let sit at least an hour. If going to serve the following day, refrigerate at this point. Shortly before serving fold in the whipped cream.

Bananas and grapes are also good, but the banana does not keep well as a left-over.

Fresh Broccoli Salad

Salad

Source: Mommy Logan

Frog Eye Salad

Salad

Source: Mommy Logan

Combine sugar, flour, salt. Gradually add pineapple juice into above. Cook over moderate heat, stirring until thickened. Add lemon juice and cool to room temperature.

Bring water and oil to boil. Add Acini dePepe to water, boil until done. Drain, rinse with water, cool to room temperature. Mix egg mixture and pasta, refrigerate overnight in air tight container.

Add oranges, pineapple, whipped topping and marshmallows. Chill.

May be refrigerated up to a week.

Frozen Strawberry Salad

Salad

Source: Mommy Stone

Whip cream cheese, add rest of ingredients. Line jello mold with plastic wrap. Pour salad into mold and freeze. Let freeze firm. Placing refrigerator shortly before serving to soften.

Honey Pineapple Carrot Salad

Salad

Source: Mommy Logan

Drain liquid from canned pineapple into measuring cup and add enough water to make 1 1/2 cups liquid. Pour liquid into pan and bring to a boil. Stir in gelatin until dissolved. Remove from heat and blend in honey, lemon juice, and orange juice concentrate. Pour into medium bowl and refrigerate until slightly thickened, 20 to 25 minutes. Whip cream until soft peaks form. Blend gelatin, pineapple, carrots, whipped cream (or defrosted frozen whipped topping) Pour into a 9 X 9 inch pan and refrigerate until firm.

Makes 12 servings.

Oriental Cabbage Salad

Salad

Source: Mommy Logan

Put together and add dressing, almonds, and Top Ramen Noodles right before serving.

Potato Salad

Salad

Source: Mommy Stone

Add all ingredients except salad dressing. Mix well. Add salad dressing. Refrigerate until ready to serve.

Romaine and mandarin Orange Salad

Salad

Source: Mommy Logan

Arrange 5-6 romaine leaves on each of 6 individual plates. Top equally with fruit and sprinkle with nuts. Offer dressing to spoon over.

Dressing:
Combine oil, honey, lemon juice, shallots, and poppy seeds. (May refrigerate over night.)

Salad

Salad

Source: Mommy Logan

Spinach Cashew Salad

Salad

Source: Mommy Logan

Wash, dry and tear spinach. Fry tofu till golden brown. roast cashews @ 400 degrees till it brown. Mix carrots, sprouts, spinach, tofu, cashews, and green onions.

Pour on dressing just before serving.

Sunshine Salad

Salad

Source: Mommy Logan

Make jello following directions using juice from pineapple as part of liquid. Add carrots and pineapple to jello.

Tabbouli Salad

Salad

Source: Mommy Logan

Pour boiling water over wheat. Let stand 1 hr. Drain. Add other ingredients. Chill 2hrs. Serve on lettuce.

Tabbuli

Salad

Source: Mommy Stone

Place wheat in bowl, cover with warm water and allow to soak at least 30 minutes. Drain well. Toss with vegetables, salt, lemon juice,and oil. Allow to stand in refrigerator for at least 2 hours before serving. Keeps in refrigerator for several days.

Taco Salad

Salad

Source: Mommy Stone

Brown burger and beans in oil with the Bakon-yeast. Mix well. Allowto cool.

Make salad of lettuce, tomatoes, avocado, onion and olives. Just before serving, toss salad with burger mixture and the Fritoes. Good with salsa as a dressing.

Cheese Nut Olive Spread

Sandwiched

Source: Mommy Logan

Combine all ingredients. Mix with milk or mayonnaise to make a spreading consistency.

Yields 1 1/2 cup
Serve in pita bread.

Falafel

Sandwhich

Source: Mommy Logan

Mix in Cuisinart until smooth. chill well. Form into small balls. Place on cookie sheet and bake 30 minutes at 350 degrees.

Garbanzo Burgers

Sandwhich

Source: Mommy Logan

Grind everything until medium fine. Combine all ingredients. Heat skillet to 325 degrees (medium). Oil with 1 tbs oil or less. Dip mixture or 1/2 scoop and flatten as desired. Cover and cook 10 minutes or until nicely browned. Turn. Cover, let cook 10 more minutes. Reduce heat, let cook additional 10 minutes.

Gluten Steaks

Sandwhich

Source: Mommy Logan

Combine flour and just enough water to make a heavy dough. Cut in 4" rounds boil in broth for 30 minutes.

Homemade Gluten Steaks

Sandwhich

Source: Mommy Logan

Combine flour with enough water to make a heavy dough. Knead 5 minutes. Place ball of dough in large bowl and cover with water. Let stand 30 minutes. Wash dough under running water until water is nearly clear. If completely clear with be tough.

Pull off in golf ball size chunks. Stretch to 4! diameter and quite thin. Drop into boiling broth. Boil about 45 minutes.

Drain and dip in bread crumbs or flour breading. Fry until golden. Reuse broth or use to make gravy.

See Homemade Gluten Steak Broth

Homemade gluten steak broth

Sandwhich

Source: Mommy Logan

Italian Nut Patties

Sandwhich

Source: Mommy Logan

Combine ingredients and fry.

Great for sandwiches or meatballs.

Jane's Vegeburgers

Sandwhich

Source: Mommy Logan

Saute onion with margarine over low heat until onion is clear. Turn off heat and fold in bread cubes to soak up margarine. In large bowl mix remaining ingredients with electric mixer until well blended. Fold in bread/onion mixture. Preheat nonstick skillet or griddle over medium heat and brush lightly with oil. Form into patties (use an ice cream scoop) and fry until edges look dry and burger looks set. Turn and fry other side. If they break apart when you turn them over, let them cook longer before turning. It takes sometimes at least 10 minutes to cook the first side. They must look fairly set before you flip them or they will break apart!

Lentil Patties

Sandwhich

Source: Mommy Logan

Combine and before frying coat with potato meal.

Lois' Special

Sandwhich

Source: Mommy Logan

Marinated Portobello Mushrooms and Red Peppers

Sandwhich

Source: Mommy Logan

Wash, slice, place in a bowl mushrooms and bell pepper. Combine oil, vinegar, salt, and lemon juice over vegetables. Cover bowl and let stand 8 - 48 hrs.

Preheat oven to 400 degrees.

Spoon vegetables into baking tray with sides to watch juices. Leave extra juices in the bowl.

bake 15 minutes or until mushrooms are tender.

Assemble sandwiches with lettuce, tomato slices, sprouts, etc.

If the vegetables are to be used in one meal, use the excess marinade for salad dressing or as a drizzle for other grilled or roasted vegetables.

If you have extra vegetables place back in bowl with the marinade and enjoy them later.

Mushroom Steaks

Sandwhich

Source: Mommy Logan

Mix all ingredients in order given. Fry into patties, then put into casserole dish, and cover with mushroom soup which has been diluted with enough water to make a gravy texture. Also season the gravy mixture with soy sauce. Bake in 325 degree oven until mixture bubbles nicely.

Oatmeal Patties

Sandwhich

Source: Mommy Logan

Beat together all ingredients the last two then add the oatmeal and onion. Let stand 10 minutes.

Drop by spoonfuls into hot oil (2 tbs in skillet). Fry until well browned. Put in a casserole. Pour diluted mushroom soup over patties. Bake until bubbly.

Open Faced Hummus Sandwhich

Sandwhich

Source: Mommy Logan

Drain garbanzos, reserve 1/4 cup liquid. Blend garbanzos, liquid, lemon juice, garlic, 2 tbs olive oil, salt, mint leaves until smooth. Preheat broiler.

Slice tomatoes and unpeeled cucumber into 1/4! thick slices.

Place pitas on cookie sheet and brush with 1 tbs olive oil. Place cookie sheet at closest position broil until lightly brown. Remove to wire rack. Slice unpeeled eggplant crosswise 1/4" thick. Arrange on cookie sheet and brush with olive oil, sprinkle salt. Broil until brown. Spread hummus on bread, spread tomatoes, eggplant, cucumber, sprinkle with cilantro.

Patties

Sandwhich

Source: Mommy Logan

Form into 1" thick patties and fry. Serve with gravy.

Pecan Patties

Sandwhich

Source: Mommy Logan

Beat eggs lightly, add other ingredients. Mix well, let stand 10 minutes. Add milk to moisten. Fry small patties in light oil at medium heat. Place in casserole. Cover with mushroom gravy. Heat throughly 375 degree 15-120 minutes.

Pizza Buns

Sandwhich

Source: Mommy Logan

place in hot oven to melt cheese

Serve with tossed salad and fruit.

Stuffed Buns

Sandwhich

Source: Mommy Logan

Spread 1 1/2 tbs per bun. Wrap in foil. Bake at 350 degrees for 15 minutes.

Stuffed Rolls

Sandwhich

Source: Mommy Logan

The Big Mac

Sandwhich

Source: Mommy Logan

Mix ingredients together and fry in oiled skillet. Cover while cooking 1st side uncover for 2nd side.

Tofu Burgers

Sandwhich

Source: Mommy Logan

Combine everything but the cornmeal, flour, and salt. Form into 3" patties. Make a breading mixture of the cornmeal, flour, and salt and roll patties in mixture. Fry in skillet with oil. Brown on both sides. Drain on paper, serve hot on a bun all the usual trimmings. Makes twelve 3" burgers. Serves 6.

Tofu Burgers

Sandwhich

Source: Mommy Logan

Mix ingredients together. Shape into 8 burgers and brown in 2 tbs oil. Serve on buns with all the trimmings.

Tofu Spaghetti Balls: Shape the mix into 20 balls and carefully brown in 1/2 cup oil.

Tofu loaf: Press the mix above into an oiled loaf pan, top with 1/4 cup ketchup and bake at 350 degrees for about 30 minutes. Cool 10 minutes before slicing.

Garbanzo Sandwich Filling

Sandwich

Source: Mommy Stone

Mash garbanzos, but do not puree. Add other ingredients. Add enough water to get the correct consistency. Especially good on Pita bread.

Reuben's

Sandwich

Source: Mommy Stone

Thickly coat one side of rye bread with margarine. Place that side against the skillet. Layer the cheese, sauerkraut (perhaps 1/4 cup), then the wham. Coat the outside of the other piece of bread with margarine. Place on sandwich. Turn skillet to medium heat. Place lid on skillet. When bottom is nicely browned, flip to other side. Leave lid off skillet for second side. Enjoy!

1000 Island Dressing

Sauce

Source: Mommy Stone

Mix all together. Keeps for weeks in refrigerator. Makes 3 Cups.

Brown Gravy

Sauce

Source: Mommy Stone

Brown first 4 ingredients. When brown add vegex. Mix well. Add water stirring constantly so it does not get lumpy. May add more or less water to get desired consistency.

Cheese Sauce

Sauce

Source: Mommy Logan

Melt butter. Add flour, add milk slowly. Stir constantly till thickens. Add cheese. Boil to desired consistency for sauce.

Pour on cauliflower or broccoli.

Gluten Broth

Sauce

Source: Mommy Logan

Gluten Steak Broth

Sauce

Source: Mommy Logan

Hummus with Tahini

Sauce

Source: Moosewood

Blend garbanzo beans with 1/2 cup of the bean liquid and the lemon juice. Then add the tahini, garlic, and seasonings, being careful not to over blend. The texture of hummus should be both rough and creamy at the same time. Add as much of the reserved cup of liquid as you need to get the consistency you want.

Serve as a dip with raw vegetable sticks or toasted pita bread. Try it in a Pita Sandwhich. This is also a fine side dish with a Mediterranean menu.

Hummus will keep for several days refrigerated. It freezes very well.

Lemon Tahini Sauce

Sauce

Source: Mommy Logan

Pesto

Sauce

Source: Mommy Logan

Blend all ingredients in food processor. Toss with hot drained pasta - 24 oz.

Salsa Sauce

Sauce

Source: Mommy Stone

Soy-sake sauce

Sauce

Source: Mommy Logan

Stir together ingredients
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Spaghetti Sauce

Sauce

Source: Mommy Logan

Fry garlic in small amount of oil, add remaining ingredients and simmer 15 or more minutes.

Spanish Sauce

Sauce

Source: Choices

saute onion, green pepper, tomatillos and celery in oil until just tender. Add chili powder and garlic powder to the sauteed vegetables. Add tomatoes, water, and sweetener to vegetable mixture and bring to a boil.

In a coup mix 1 tbs water with cornstarch until cornstarch is dissolved completely. Pour this dissolved cornstarch mixture into the vegetable mixture and bring to a boil for 2-3 minutes. Mixture with thicken (I had to add more cornstarch). Serve hot over enchiladas.

Tofu Sour Cream

Sauce

Source: Choices

Blend all ingredients until smooth and creamy. Use as a replacement for sour cream.

Vegex Substitute

Sauce

Source: Mommy Stone

Break up yeast. Add salt and dry postum. Stir until creamy. Place in double boiler and cook 30-60 minutes over medium burner. Stir often. 10 minutes before done, add shortening. Stir in well. Remove from burner. Pour into containers. Keep refrigerated.

This is enough to last a long time. Use as a seasoning - rather meat-flavored.

White Sauce

Sauce

Source: Mommy Logan

For thick sauce use 3 tbs of oil and flour.
For medium sauce use 2 tbs of oil and flour.
for thin sauce use 1 tbs of oil and flour.

Borsch

Soup

Source: Mommy Logan

Simmer carrots, onions and beets in boiling water for 20 minutes.
Add remaining ingredients and slimmer 15 minutes more.

Serve with sour cream, salt to taste, grated cucumber, and pumpernickel bread.

Corn Chowder

Soup

Source: Mommy Logan

Saute onion in butter. Add potatoes, water, and canned corn and cook until potatoes are done. Add milk, paprika, and salt and cook for 3 minutes.

Cream of Jalapeno Soup

Soup

Source: Mommy Stone

Mince the jalapenos and set aside. In a large, heavy saucepan, heat the butter over medium heat. Add the jalapenos, onions, and garlic and saute, stirring, until the vegetables are soft.

Remove the pan from the heat and stir in the avocados, tomatoes, and mushroom soup. Lower the temperature and return the pan to the heat, watching and stirring. Bring the soup slowly to just below boiling. Cook for about 30 minutes to blend the flavors. Stir frequently to prevent sticking or scorching.

Season with salt and pepper. Just before serving stir the chopped cilantro leaves into the soup, reserving some for garnish. Ladle soup into bowls and garnish with remaining cilantro.

Cream of Zucchini Soup

Soup

Source: Mommy Logan

Melt margarine, saute onions until limp and golden. Add chicken broth, cook a few minutes. Add everything but the milk. Simmer until zucchini is soft. Put through the blender. Add milk and reheat.

Garlicky Tortellini, Spinach and Tomato Soup

Soup

Source: Mommy Logan

In a large saucepan, melt the butter over medium heat. Add the garlic and onion and saute until fragrant, 2-3 minutes. Add the chicken broth and water; bring to a boil. Add the tortellini and cook halfway, about 5 minutes of frozen pasta, less if using fresh.

Add the tomatoes and their liquid, reduce the heat to a simmer and cook just until the pasta is tender, about 4 minutes.

Stir in spinach and basil and cook until wilted, 1-2 minutes. Meanwhile, whisk together the egg, Parmesan cheese, salt and pepper. Drizzle into the soup and cook, stirring about 3 minutes more. Remove from heat and serve.

Makes about 6 servings.

Hearty Lentil Stew

Soup

Source: Mommy Logan

Saute onion and garlic. Add everything else. cook for 1 hour.

Hearty vegetable Stew

Soup

Source: Mommy Logan

Saute onion, garlic, carrots, celery, and mushrooms in oil for 10 minutes. Add water if necessary. Add remaining ingredients except for flour, water and red wine. Add flour, water, and red wine to soup. Cook stirring 5 minutes to thicken.

Holiday Bean Soup

Soup

Source: Mommy Logan

Wash dry beans thoroughly. Place in a large kettle and cover with water. Add salt and soak overnight. in the morning drain and rinse. Add water. Bring to boil and simmer slowly for 2 1/2 to 3 hrs. Add the remaining ingredients.

Simmer 30 minutes. Serve with fresh bread, green salad and enjoy!

Lentil Chili

Soup

Source: Mommy Logan

Gently boil water, tomato juice and lentils for 30 minutes.

Add tomatoes, cumin, paprika, thyme, garlic, and onions and simmer 15 more minutes or until lentils are very tender.

Add water or tomato juice in 1/4 cup increments if necessary to prevent dryness.

Add salt and tomato paste to lentils. Simmer 15 minutes more.

Add red wine and chili pepper 10 minutes before serving.

Serve with bowls of sour cream, chopped onion, and grated cheddar cheese.

To complete meal:
Corn bread and tossed green salad.

Lentils (Soup)

Soup

Source: Mommy Logan

Bring 3 cups of water to a boil, add salt, coriander, turmeric and red pepper then add lentils. Cook on medium high stirring occasionally (If you think lentils are not done and the water is gone add some hot water).

When the lentils are done to a homogenized paste do the following:
Heat oil in skillet and add 2 cut cloves of garlic. Let it brown, add a few cumin seeds to it and pour over hot lentils. Mix and serve with plain boiled rice (garnish with cilantro).

Moosewood Split Pea Soup

Soup

Source: Mommy Logan

Moroccan Vegetable Stew and couscous

Soup

Source: Mommy Logan

Stew:
Combine all except last two ingredients. Cook in slow cooker on high for 6 or more hours.

Couscous:
Pour broth over couscous, sit for 5 minutes then fluff with a fork.

Serve hot stew over couscous.

Olive Garden Type Minestrone

Soup

Source: Mommy Stone

Saute the onion, carrots and celery. Add the spices and seasonings. Then add water and the rest of the ingredients (except for the pasta and zucchini). Cook until well heated. Add past and zucchini 10 minutes before serving. Cook until pasta done. Serve

Potato Soup

Soup

Source: Mommy Logan

Saute onions in soup kettle. Add potatoes and enough water to cover. Simmer until tender. Add evaporated milk. Spring soup to boil and add cottage cheese.

Top with chopped parsley to serve.

Potato-Broccoli Soup

Soup

Source: Mommy Stone

Peel and dice potatoes. Add onions, celery and chicken seasoning.Cook until done. Blend can of water with mushroom soup. Add to soup. Just before serving add the broccoli. Stir well - that will allow it t be crispy tender. Add margarine if desired.

Quick Soup

Soup

Source: Mommy Logan

Combine as many ingredients as desired. If you want it thicker, add instant mashed potatoes.

Sicilian Lentil Soup with Pasta

Soup

Source: Mommy Stone

Heat oil in large saucepan over medium heat. Add onion, celery,carrots, celery leaves and garlic. Cook, stirring frequently, 5 minutes.

Add remaining ingredients except pasta and tomatoes. Bring mixture to a boil, stirring occasionally. Reduce heat to medium-low, cover,and simmer 40 minutes or until vegetables are tender. Stir in pasta and tomatoes and continue cooking, covered, 10 minutes more.Remove and discard bay leaf before serving.

May top each serving with a sprinkling of Parmesan cheese.

Split Pea Soup Mix

Soup

Source: Mommy Stone

Place in 4 Qt. heavy saucepan. Bring to a boil then turn down to simmer and cook about 45 minutes. Stir occasionally to keep from sticking. Add water as needed.

Just before serving add about 2 Cup diced tomatoes (frozen fine) and then remove from the burner. Serve immediately.

Stone Soup (Vegetable Soup)

Soup

Source: Mommy Stone

Put water in 4 quart heavy saucepan. Add onion, beef seasoning, bay leaves, celery, carrots. Cook 10 minutes. Add potatoes, dinner cuts,macaroni, peas, green beans, mushrooms and cooked beans. When potatoes and carrots are done (about 15 minutes) add tomatoes and peas just before serving.

Summery Soup

Soup

Source: Mommy Logan

In a large soup pot bring peas and rice to a boil with bay lief and water, then reduce heat and simmer with lied ajar. Mean while place a frying pan on medium heat and add oil. When oil is hot add onion and pepper; stir for a minute, add salt & curry powder and stir well. Add zucchini or squash, lower heat, cover, and cook together for 5-10 minutes. When rice and peas have simmered for about 45-50 minutes, add vegetables and simmer for 10-15 minutes more.

Remove from heat and stir in yogurt. Serve warm or refrigerate and serve with a few ice cubes in each bowl. Garnish with chopped scallions, chives, or parsley sprigs if desired. serves about eight.

Thanksgiving Soup

Soup

Source: Mommy Logan

In large pot saute onions and garlic in oil until soft. Add broth and bring to a boil. Add corn and cooked squash and heat through.

Put the remaining ingredients in bowls and let people choose what to put in their soup.

To complete meal:
Hot corn bread and cranberry relish.

For desert:
Persimmon pudding.

Tortilla Soup

Soup

Source: Mommy Logan

Saute onion, garlic and tomatoes for 5 minutes. Add chili powder and cumin and simmer a few more minutes. Add beans, corn, and tomato and cook 20 minutes.

Place tortilla chips in bottom of soup bowls and serve soup on top of chips. Top soup with cheese and sour cream.

Vegetable Borscht

Soup

Source: Mommy Logan

Cook cabbage, onion, potato, carrot, celery, bell pepper, and water until 1/2 done. Add beets, garlic, tomato paste. Cook until done. Add remaining ingredients.

Serve with fresh parsley and a dollop of sour cream. It tastes best when made a day or two ahead to allow flavors to blend.

Vegetable Broth

Soup

Source: Mommy Stone

Combine all ingredients and mix well. Store in a jar with a tightlyfitting lid. Stir before each use.

Use 1 rounded Teaspoon To each cup of water.

Vegetarian Chili

Soup

Source: Mommy Logan

Boil ingredients 20 - 25 minutes. Serve with cornbread.

Very Creamy Potato-Cheese Soup

Soup

Source: Moosewood

In a large soup pot, saute the onions and garlic in the butter until the onions are translucent. Add the potatoes and carrots and saute for 5 to 10 minutes longer. Add the stack or water and dill and simmer until all the vegetables are tender.

Puree the vegetables with the cream cheese and milk in a blender or food processor. Return the soup to the soup pot. Season with salt and pepper. Stir in the cheddar cheese and reheat gently.

Serve each cup or bowl garnished with chopped fresh parsley. A simple green salad ins the perfect complement because opposites attract.

Nonfat Yogurt Cheese

Spread

Source: Mommy Logan

(make sure yogurt doesn't have gelatin in it)
Set a colander over a large bowl, supporting it so the base is at least 2 inches above tche bottom of the bowl. Line colander with 2 layers of cheese cloth. Spoon in yogurt. Cover tightly with plastic wrap. Chill 12 hours or overnight, pouring off whey as it drains.

Asparagus Caserole

Vegetable

Source: Mommy Logan

Put half of asparagus in casserole then poun 1/2 soup, then half cheese, slice two eggs, then repeat. Sprinkle top with cracker crumbs or rice crispies. Bake until brown.

Butternut Squash

Vegetable

Source: Mommy Logan

1) Microwave: Cook quarters in a little water, covered, on high power for about 12 minutes. Let stand for 4 minutes after cooking.

2) Preheat oven to 400 degrees. Cut squash in half lengthwise. Remove seeds. Bake for 35-45 minutes, cut side down in shallow pan. Test with a fork. Remove. Sprinkle with salt and brown sugar. Bake till toast brown. Squash may be mashed and drizzled with butter, honey, and syrup.

Cauliflower

Vegetable

Source: Mommy Logan

Cook cauliflower in water and lemon juice. Combine ingredients, pour over califflower and top with almonds. takes 20-30 minutes to warm in oven.

Cheddar-Baked Tomatoes

Vegetable

Source: Mommy Logan

Use tomatoes held at room temperature until fully ripe. Core tomatoes. Cut each tomato in half crosswise. Place tomatoes, cut side up, in a greased shallow baking pan. Sprinkle with 1/2 tsp of the salt. Set aside. In a small bowl, combine cheese, bread crumbs, butter, oregano, red pepper and remaining 1/2 tsp salt. Spoon about 1 tbs cheese mixture on top of each tomato. Bake in 350 degree oven 10-12 minutes.

Felix's Mashed Potatoes

Vegetable

Source: Entree

Fill pressure cooker with potatoes. After cooking, mix together remaining ingredients.

Fluffy Stuffed Potatoes

Vegetable

Source: Mommy Logan

Bake potatoes in a preheated 400 degree oven for one hour. Remove potatoes and reset oven to 425 degrees. Slice potatoes in half. Scoop out pulp and place in a bowl. Mash pulp with a fork, then mix in cottage cheese, yorgurt, onion flakes, and salt. Fill potao skins with potato cheese mixture. Sprinkle paprika on top, and return filled potatoes to oven. Bake until tops are lightly browned -- about 1[ minutes. Before serving, sprinkle with chives. Serves 4

Garlic Green Beans

Vegetable

Source: All Recpies (Online)

Melt butter with olive oil. Add garlic, and cook until lightly browned, stirring frequently. Stir in green beans, and season with salt and pepper. Cook until beans are tender, about 10 minutes. Remove from heat and sprinkle with parmesan cheese.

Greek Potatoes

Vegetable

Source: Moosewood

Combine all ingredients (except water) in skillet. Cook until potatoes are done (possibly an hour) adding water as needed.

Greek Style Green Beans

Vegetable

Source: Mommy Stone

Heat beans well. Add oil, tomatoes, onion and dill. Cover and cooktill tender on low heat.

Green Beans and Wham

Vegetable

Source: Mommy Stone

In electric skillet at 350 degrees:melt about 3 Tablespoon margarineadd about 1 inch thick section of wham - cut in small stripsSprinkle with 1/2 Teaspoon Garlic salt

Fry till starting to brown, stirring frequently.

Add hot green beans and one diced fresh tomato to wham just before serving.

Add hot green beans and one diced fresh tomato to wham just beforeserving.



Suggested meal plan:green beans with wham - vegetable and proteincooked corn - carbohydrategreen salad or relishes - vegetablebread sticks or wheat buns - bread

Jack-Be-Little Squash

Vegetable

Source: Mommy Logan

Microwave: Place seeded halves cut side down in 1/4" water. Cover and cook on high 8-10 minutes until tender. Allow to stand for 5 minutes.

Oven Roasted Potatoes

Vegetable

Source: Mommy Stone

Place potatoes in baking dish drizzle oil over. Sprinkle with rosemary, salt, and garlic. Bake at 450 degrees until tender. Serves 6-8.

Oven-Fried Potatoes

Vegetable

Source: Mommy Logan

Several hours before cooking the potatoes, put them into the refrigerator (chilling will facilitate browning). Heat oven to 450 degrees. Place a baking sheet on the center oven rack to heat.

When read to cook, scrub the potatoes but do not peel. Cut each potato into sticks about 1/2 inch wide. Rince well under cold water. Pat dry with paper towells.

Put the potatoes into abwol and drizzle the olive oil over them. Sprinkle with salt and paprika. Mix well to coat the potatoes. Remove the baking sheet from the oven and spray lightly with cooking spray. Spread the potatoes in a single layer.

Bake 15 minutes, turn with a spatula and continue baking about 10-15 minutes longer, or until browned and cooked through. Serves 4-6.

Peas with Cucumbers

Vegetable

Source: Mommy Logan

Combine peas and cucumber in 1 1/2 quart casserole; add water. Cover and bake with oven meal in 325 degree oven for 40-45 minutes. Season as desired with butter, salt, and pepper. Makes 4 servings.

Pickled Beets

Vegetable

Source: Mommy Logan

Wash beets and cut off tops (not real close). Cook and save water. Peel, salt, slice, cover with lemon juice and water from cooking. Let stand until next day.

Poppy Seed Potatoes

Vegetable

Source: Mommy Logan

Saute oil, turmeric, chili powder, and cumin for 1 minute. Add potatoes that are cut into 1" cubes. Stir well and simmer for 20 minutes until nearly done. Add poppy seeds and cook 5 minutes. Add cilantro, lime, and salt. Serve.

Rice with Peas

Vegetable

Source: Mommy Logan

Soak rice in water for 15 minutes.
Fry onion in oil till really dark brown. Put lid on and put 1/4 cup water. Stir to get color. Add salt, tomato, ginger, and cumin. Fry till tomato melts. Add water, bring to a boil and add the rice and peas. Cook on medium high till water is almost evaporated. Fold three paper towels, cover the rice with it and put the lid on. Reduce heat to low. Let it simmer for 20 minutes. Serve warm.

Roasted Vegetable Platter

Vegetable

Source: Mommy Stone

Preheat oven to 425 degrees. In a large roasting pan arrange vegetables (except mushrooms and beets) so that each variety of vegetable is in one distinct cluster. Drizzle everything with the olive oil, then add the herbs. Toss gently to be sure all the vegetables are coasted. Do the same with the beets in a separate container. Roast the vegetables for 15 minutes, then reduce the temperature to 350 degrees. Stir the vegetables gently, trying to keep them in their separate groups. Roast another 15 minutes and gently stir again.

Continue to roast and stir every 15 minutes.

After cooking the other vegetables for 30 minutes, place the mushrooms in a medium roasting pan and toss with the soy sauce. Roast for 15 min, gently stir and continue roasting for another 15 min.

Arrange the vegetables on a large serving platter with the mushrooms in the middle.

Sabbath Potatoes

Vegetable

Source: Mommy Logan

Boil potatoes with skin on. Skin potatoes and grate. Layer grated potatoes in buttered casserole and on each layer add remaining ingredients. Warm in oven with whatever else is being baked.

Scalloped Potatoes

Vegetable

Source: Mommy Logan

Grease baking dish. Place onion on bottom of pan. Layer with potatoes, salt, small tbs flour, repeat till full. Do not put flour on top layer. Fill with milk and bake at 400 degrees for 1 hr. If boils too fast, turn down.

Spaghetti Squash

Vegetable

Source: Mommy Logan

Bake or microwave squash to soften skin. Cut squash along length and remove seeds. Bake: place cut side down for 45 minutes at 350 degrees. Turn and bake until tender. Microwave: Cook 7-10 minutes cut side down in 1/4 cup water. Covered with clear wrap. Pull out vegetable strands with fork. Add salt and pepper, spices, bacon bits, Parmesan, white sauce, or spaghetti sauce.

Stuffed Acorn Squash

Vegetable

Source: Mommy Stone

Cut squash in half and remove seeds. Place cut side down in pan which has been lined with foil and sprayed with Pam. Pour water around squash to a depth of 1/2". Cover with fail and bake 20 minutes at 350 degrees (or microwave for 8 min upside down on plate).

While squash is baking, bring to boil juice, brown sugar, apple, apricots, and craisins. Cook 5 min stirring occasionally. remove from heat.

Turn squash halves over. Stir nuts into fruit. Fill squash cavities. Sprinkle liberally with cinnamon.

Bake covered, 30 minutes, or until squash is tender. Serves 2.

Summer Squash Casserole

Vegetable

Source: Mommy Logan

Steam squash and onion till barely done. Melt margarine with croutons. Mix eggs, sour cream, soup and salt. Mix 1/3 croutons with everything else. Put 1/3 croutons on bottom of casserole and 1/3 on top.

Summer Squash Patties

Vegetable

Source: Mommy Logan

Vegetable Casserole

Vegetable

Source: Mommy Logan

Cook Zucchini, carrots, and string beans together.

In another pan, saute onion and garlic. Add all other ingredients. Serve in casserole, topped with melted cheese.

Walnut Chard Crepes

Vegetable

Source: Mommy Logan

Wash charge well and drain; cut out chard stems and coarsely chop. Thickly slice chard leaves. In a 5-6 quart kettle over medium-high heat, cook onion and chard stems in butter, stirring, until onion is soft, about 7 minutes.

Add leaves to kettle; cover and cook, stirring, until leaves are wilted, about 5 minutes longer. Add nuts and cream cheese; stir until cheese melts.

Spoon filling equally down center of each crepe; roll to enclose. Arrange crepes, seam side down in a 9 X 13 inch casserole. (can chill up to 24 hrs)

Bake, covered in 375 degree oven to heat through, about 20 minutes (35 minutes if cold). Sprinkle with Parmesan and bake 5 minutes longer. Serves 4-6.

Zucchini Casserole

Vegetable

Source: Mommy Logan

Slide and stem zucchini until barely tender (firm). Add to rice the lemon juice, salt, pepper, basil and parsley.

Layer rice then cottage cheese then zucchini and cheese in 8 X 8 casserole dish. Bake in oven of 350 degrees for 10-15 minutes.

Zucchini Rice Casserole

Vegetable

Source: Mommy Logan

Mix everything together, sprinkle on top paprika and Parmesan cheese. Bake at 350 degrees for about an hour.

Zucchini Squash

Vegetable

Source: Mommy Logan

Cut squash in 1/2 and put in boiling water for 4 minutes.

Mix remaining ingredients and put over squash. Put under boiler until brown (2-3 minutes).