Our Family Cookbook

Our Family Cookbook Delicious Recipes from these Contributors (and from many others) Bob & Donna Bearden Delmas & Lois Bearden Ruth Bergman Julia Bergstrom Melinda Brooks Marilyn Eggers Alice Fritz Jerry & Pat Fritz John Fritz & Dawn Pettit Carol Gafney Laurie Gauthier Anna Lance Harold & Joan Lance Jim Lance Marilyn Lance Martha Lance Helen Moor Kim Moor Eryl Pettit Karen Smith
OUR FAMILY COOKBOOK Recipe Contributors/Sources—page numbers Apple A Day Cookbooks Baked Almond­Onion Rice—29 Fruit Cobbler—91 Mexican Refried Beans—195 Nuteena—200 Baker’s German Sweet Chocolate German Sweet Chocolate Cake—93 Bob Bearden Bob, Delmas & Lois Bearden’s younger son, is Donna’s husband and Claire & Anna’s dad. Guacamole—36 Delmas & Lois Bearden Delmas & Lois are the parents of Jim & Bob, and grandparents of Jim & Pam’s Melissa & Tyler and Bob & Donna’s Claire & Anna. Chocolate Graham Cracker “Ice Cream” Bars—56 Creamed Corn—57 Donna Bearden Donna is the daughter of Jerry & Pat Fritz. Donna & her family live in Burlington, North Carolina. (Check out Bob’s entry for other family info.) Baked Spicy Rice—58 Black Bean­Corn Salsa—59 Slow­Cooker Chicken Enchiladas—73 Cinnamon French Toast—60 Easy Broccoli Quiche—61 Fireside Coffee Mix—62 Halloween Party Mix—63 Homemade Granola—64 Lemon & Lime Pound Cake—65 Lemon Crisps—66 Lemon­Almond Pound Cake—67 Mediterranean Lentil Salad—68 Orange Crinkles—69 Pecan Pie Bars—70 Pound Cake—71 Saucy Apples & Pears—72 Vegetable Lasagna—74
2 Lois Bearden Lois is Delmas’s wife. They live in Greensboro, North Carolina. (Look for other important information in Delmas & Lois’s entry.) Blackberry Wine Cake—163 Green Beans & Butter Beans—164 Nutty Ovals—165 Quick Spinach Soufflé­Quiche—166 Six­Layer Chocolate Cake—167 Strawberry­Pretzel Salad—168 Yellow Summer Squash—169 Mary K Becker Mary K, a friend of Pat’s from the Review & Herald Publishing Association, now lives in California. Southwestern Bean Salad—232 Three­Bean Chili Chowder—243 Tomato Soup—244 Ruth Bergman Ruth—daughter of Bruce & Anna Lance, wife of Clyde Bergman, and mother of Marilyn Eggers & George Bergman—was a creative, talented cook whose character was as beautiful as she was. Lemon Cheesecake Pie—223 Rice & Curry Casserole—224 Rice & Spinach Casserole—225 Rice Curry—226 Julia Bergstrom Julia, the younger daughter of Harold & Joan Lance, is the wife of Jay and mother of Jack & Jenna. The Bergstroms live in Carlsbad, California. Salad Dressing—148 Better Homes & Gardens Cookbook Apple Pie—28 Citrus Butter—45 Beyond the Moon Cookbook Butternut Chili—204 Cashew Rice Salad—41 Greek Ambrosia Sandwich—115 Guacamole & Cheese Chimichangas—116 Peach & Two­Berry Cobbler—211 Melinda Brooks Melinda, the youngest daughter of John & Helen Moor, is Richard’s wife and Steven & Andrew’s mother. The family lives in Reche Canyon, California. Brunch Eggs—193 Peanut Butter Balls—194
3 Carb­Conscious Vegetarian Cookbook Sloppy Josephines—228 Cooking Light Greek­style Picnic Salad—50 Jane’s Vegetarian Chili—129 Quick Vegetarian Paella—217 Tex­Mex Bean Burgers With Tomato Salsa—241 White Bean Enchiladas—245 Kathleen Daelmans (Cooking Thin, Food Network) Crunchy Granola—53 Daily­Bulletin Newspaper Tamale Recipes—235 Paula Deen (The Lady & Sons, Too Cookbook/Food Network) Pumpkin Gingerbread Trifle—215 Southern Cornbread Stuffing—230 Delilah’s Restaurant—Philadelphia Oprah’s Best Macaroni & Cheese—202 Marilyn Eggers Marilyn, the daughter of Clyde & Ruth Bergman, is Gary’s wife, the mother of Tanya Fadem & Keith Eggers, and Oscar Fadem’s doting grandmother. Marilyn & Gary live in Loma Linda, California. Multigrain Bread—171 Mary Englebreit’s Home Companion Magazine Marvelous Lemon Pound Cake—192 Judye Estes Judye is a friend of Pat’s from the Review & Herald. Chocolate Layer Dessert—44 Family Circle Laura Bush’s Cornbread Dressing—155 Food Network Black Bean Burgers With Spicy Cucumber & Red Pepper Relish—35 Eggplant Parmesan (Juan­Carlos Cruz)—79 Last­Minute Lasagna—154 Macaroni Salad—170 Frederick News­Post Eggless Egg Salad—78
4 Alice Fritz Grandma Alice, the beloved wife of Jack and mother of Joan, Jim & Jerry, loved her family very much. Baked Beans—95 Cranberry Relish—96 Jerry Fritz Jerry is Jack & Alice’s younger son, Pat’s husband, father of Laurie Gauthier, Donna Bearden & John Fritz, and grandfather—aka Boppy—of Kelli & Brian Gauthier, Zoë & Lily Fritz, and Claire & Anna Bearden. Chinese Almond Cookies—130 Cooked Sugar­free Lemon Pudding—131 Fantastic Chili—132 Perfect White Bread—133 Russian Tea Cakes—134 Jerry’s Version of Joan’s Lima Bean Soup—135 Whole­Wheat Bread—136 John Fritz John is Jerry & Pat’s son, Dawn Pettit’s husband, and Zoë & Lily’s daddy. John & his family live in Elkridge, Maryland. Black Bean & Corn Salad—146 Chile Rellenos—145 Vegetarian Chili—147 Pat Fritz Pat, Bruce & Anna Lance’s youngest child, is Jerry’s wife. Pat & Jerry live in Martinsburg, West Virginia. (Check out Jerry’s entry for lots more interesting information.) Butternut Chili—204 Carrot Cake—205 Golden Potato Bake—206 Lentil Roast—207 Lentil­Vegetable Stew for a Crowd—208 Ratatouille­Quiche­Crust—218 Spanish Rice—209 Thanksgiving Dressing—242 Vegeburgers—210 Carol Gafney Carol, Bruce & Marilyn Lance’s daughter, is Tom’s wife, and Katy, Brian & Connor’s mom. Carol & her family live in Alta Loma, California. Tomato Ravioli Soup—40 Gale Gand (Food Network) No Sugar Pecan Pie—199 Ina Garten (The Barefoot Contessa—Food Network) Coconut Cupcakes—48
5 Deanna Gaskill Deanna is a colleague of Jerry’s from Adventist Risk Management. Butterscotch Toffee Heavenly Delight—39 Laurie Gauthier Laurie, Jerry & Pat Fritz’s daughter, is Kelli & Brian’s mom—aka Meem. The Gauthiers call Hagerstown, Maryland, home. Cheesy Vegetable Chowder—156 Dump Cake—75 Fudgy Chocolate­Oatmeal Bars—157 Grilled Vegetable Lasagna—158 Minestrone Soup—159 Tangy Apricot Bread/Muffins—160 Esther Harter Esther is a colleague of Jerry’s from Adventist Risk Management. Banana Nut Bread—90 Beth Howe Beth, a friend of Laurie’s, is the wife of Grandma Lance’s physician, Dr. Ted Howe. Corn Chowder—33 Dilly Casserole Bread—32 Ted’s Ex­Girlfriend’s Vinaigrette—239 Jan Karon’s Mitford Cookbook & Kitchen Reader) Esther Bolick’s Orange Marmalade Cake—88 Knott’s Berry Farm Hot Spiced Cider—153 Barb Kurlinski Barb is the wife of John Kurlinski, who was a Fritz/Gauthier former pastor. Tofu Hints—30 Anna Lance Grandma Lance was the beloved wife of Bruce Lance Sr. and mother of Ruth Bergman, Helen Moor, Bruce Lance Jr., Harold Lance & Pat Fritz. Her love of family and cooking for them inspired this cookbook. Apple Dumplings—97 Baked Macaroni & Cheese—98 Bran Pumpkin Muffins—99 Can’t Fail Fudge—100 Cashew Holiday Loaf—101 Chili Beans—108 Grandma’s Little Poems—103 King’s Rice—102 Meatless Meatballs—106 Microwave Peanut Brittle—107
6 Oatmeal­Raisin Cookies—109 Peanut Butter Cookies—110 Tangy Lemon Meringue Pie—111 Toffee Nut Bars—112 Twice­Baked Potatoes—113 Veggie Meat & Rice Casserole—114 Harold Lance Harold, the younger son of Bruce & Anna Lance, is Joan’s husband and Karen Smith, Jim Lance & Julia Bergstrom’s dad. Romanian Roasted Eggplant Dip—118 Harold & Joan Lance Harold & Joan are the grandparents of Elizabeth Findley, Hanna Smith, Elliot, William, Brian & Anna Lisa Lance, and Jack & Jenna Bergstrom. Holiday Blanched Almonds—117 Jim Lance Jim is Harold & Joan’s son and the husband of Kathe Richards Lance. (Check out Harold & Joan Lance’s entry for the kids’ names. Ukiah, California, is home to the family.) Lemon Meringue Pie—137 Joan Lance Joan, the daughter of Bill & Fern Dirksen, is Harold’s wife. Harold Lance’s entry has other important family info. Joan & Harold live in Ukiah, California. Baked Oatmeal—138 Gluten Recipe—139 Leek Potato Soup—140 Lentil Pottage—141 Lima Bean Soup—142 Potato Soup—143 Super­Duper Sweet & Sour Skallops—144 Marilyn Lance Marilyn, whose parents were Willis & Ruth Baughman, is Bruce Jr.’s wife, Carol Gafney’s mother, and Katy, Brian & Connor’s grandma—aka Bawa. Marilyn & Bruce live in Claremont, California. Almond Roca—172 Buttermilk Pound Cake—173 Cauliflower With Cheese­Mushroom Sauce—174 Creamy Artichoke Soup—175 Fruit Leather—176 Holiday Walnut Pie—177 Minestrone With Pearl Pasta—178 “More Macaroni & Cheese, Please”—179 Nut Burgers—180 Rice Salad—181 Sauce for Corn Dogs—182 Spanish Rice—183
7 Sugarless Apple Pie—184 Tamale Pie—185 Martha Lance Martha is cousin Roy Lance’s wife. Their adult sons are Ward & Scott. Leroy’s parents were Lee & Lorna. Martha & Roy live in Fullerton, California. Pumpkin Bread—186 Beef & Bean Enchiladas—187 Lasagna Casserole—188 Texas Potatoes—189 Viva La Chicken Tortilla—190 Zesty Pumpkin Soup—191 Libby’s Pumpkin Pie—216 Los Angeles Times Cookbook Andersen’s Split Pea Soup—27 Spoon Bread—234 Helen Moor Helen, the daughter of Bruce & Anna Lance, is John’s wife, the mother of Diane Moor, Jeanine Moor, Melinda Brooks & John Moor Jr.; and she’s Steven & Andrew Brooks’s, and Zoe & Theodin Moor’s grandmother. Helen & John live in Tehachapi, California. Cheese Enchiladas—Spanish Rice—119 Cottage Cheese Patties—121 Do­Pep Gluten Steaks—122 Easy Fruit Cobbler—123 Enchiladas—124 Ranchero Sauce for Enchiladas—125 Scalloped Potatoes—126 Special K Loaf—127 Kim Moor Kim, the wife of John Moor Jr., is also Zoe & Theodin’s mother. Home for this branch of the Moors is Eureka, California. Crostini With Gorgonzola—150 Leek & Potato Flan—151 Roasted Pepper Relish—152
8 Dawn Pettit Dawn, Ted & Eryl’s daughter, is John Fritz’s wife and Zoë & Lily Fritz’s mum. Dawn & John and the girls live in Elkridge, Maryland. Curry & Rice—54 Sausage Rolls—55 Eryl Pettit Eryl, who was born in India, is Ted’s wife and the mother of Dawn Pettit, John Pettit & Janice Graham; plus, she’s Zoë & Lily Fritz’s and Kati & Chloe Pettit’s granny. Home for Eryl & Ted is Catonsville, Maryland. Biriyani—80 Curry & Rice With Meatballs—81 Nut Cutlets—82 Royal Nut Roast—83 Savoury Multigrain Cutlets or Chickettes—84 Steamed Savoury—85 Vegetarian Scotch Eggs—86 Yellow Rice—87 Doris Pierce Doris is a friend of Pat’s from the Review & Herald. Pepperidge Farms Patties—213 Quick Vegetarian Pleasures Cookbook Cold Oriental Noodles With Peanut Sauce—49 Review & Herald Cafeteria Burger Loaf With Sweet & Sour Glaze—38 Chickette Casserole—42 Chilaquile Casserole—43 Gladys Scott Gladys is a San Diego friend of the Fritzes’. Apple Delight Cake—94 See’s Candy Fudge—92 Karen Smith Karen, Harold & Joan Lance’s firstborn, is George’s wife and Elizabeth Findley’s & Hanna Smith’s mother. The Smith family lives in Spokane, Washington. Tortilla Black Bean Casserole—149
9 Southern Living Cornbread Dressing—52 Easy Refried Beans—77 Homemade Lemonade—128 Mexican Vegetarian Casserole—196 Southern Living Complete Do­Ahead Cookbook Rich & Hearty Vegetable Lasagna—220 Aileen Sox Aileen was an editor at the Adventist Review when she contributed this recipe. Nutty Sweet Potatoes—201 Linda Starkey Linda is a friend of Pat’s from the Review & Herald. “Baked” Beans—162 Vegetarian Classics Cookbook Classic Mock Meat Loaf—46 Miriam Wood Miriam Wood was a columnist at the Adventist Review when she contributed this recipe. Orange Glazed Yams—203 Daveen Woods Daveen is a friend of Laurie’s. Alpine Loaf—26
10 Our Family Cookbook Contents Appetizers Crostini With Gorgonzola (Kim Moor—The Gourmet School of Cooking Entertaining)—150 Roasted Pepper Relish (Kim Moor)—152 Romanian Roasted Eggplant Dip (Harold Lance)—118 Beans Baked Beans (Grandma Alice Fritz)—95 “Baked” Beans (Linda Starkey)—162 Chili Beans (Grandma Lance)—108 Easy Refried Beans (Southern Living—March 1999)—77 Mexican Refried Beans (An Apple A Day Cookbook)—195 Slow­Cooker Baked Beans—229 Three­Bean Chili Chowder (Mary K Becker)—243 Tortilla Black Bean Casserole (Karen Smith)—149 Vegetarian Chili (John Fritz—Los Angeles Times Cookbook)—147 Beverages/Accompaniments Fireside Coffee Mix (Donna Bearden)—62 Homemade Lemonade (Southern Living—July 2001)—128 Hot Spiced Cider (Knott’s Berry Farm)—153 Mulled Cranberry Cider—197 Breads Dilly Casserole Bread (Beth Howe)—32 Multigrain Bread (Marilyn Eggers)—171 Perfect White Bread (Jerry Fritz)—133 Whole­Wheat Bread (Jerry Fritz)—136 Breakfast/Brunch Baked Oatmeal (Joan Lance)—138 Brunch Eggs (Melinda Brooks)—193 Cinnamon French Toast (Donna Bearden)—60 Crunchy Granola (Kathleen Daelemans—Cooking Thin—Food Network)—53 Homemade Granola (Donna Bearden)—64 Rise & Shine Granola—222 Saucy Apples & Pears (Donna Bearden)—72 Tangy Apricot Bread/Muffins (Laurie Gauthier)—160 Vegetarian Scotch Eggs (Eryl Pettit)—86
11 Cakes Apple Delight Cake (Gladys Scott)—94 Blackberry Wine Cake (Lois Bearden)—163 Buttermilk Pound Cake (Marilyn Lance)—173 Carrot Cake (Pat Fritz—Los Angeles Times Cookbook)—205 Dump Cake (Laurie Gauthier)—75 German Sweet Chocolate Cake (Baker’s German Sweet Chocolate)—93 Lemon­Almond Pound Cake (Donna Bearden)—67 Lemon & Lime Pound Cake (Donna Bearden)—65 Marvelous Lemon Pound Cake (Mary Englebreit—Home Companion)—192 Neiman­Marcus Cake—198 Orange Marmalade Cake (Jan Karon/Esther Bolick—The Mitford Series)—88 Pound Cake (Donna Bearden)—71 Six­Layer Chocolate Cake (Lois Bearden)—167 Texas Chocolate Cake—240 Candy Almond Roca (Marilyn Lance)—172 Can’t Fail Fudge (Grandma Lance)—100 Fudge—92 Microwave Peanut Brittle (Grandma Lance)—107 Peanut Butter Balls (Melinda Brooks—Betty Brooks)—194 See’s Fudge—227 Cookies/Bars Chinese Almond Cookies (Jerry Fritz)—130 Fudgy Chocolate­Oatmeal Bars (Laurie Gauthier)—157 Lemon Bars—161 Lemon Crisps (Donna Bearden)—66 Nutty Ovals (Lois Bearden)—165 Oatmeal­Raisin Cookies (Grandma Lance)—109 Orange Crinkles (Donna Bearden)—69 Peanut Butter Cookies (Grandma Lance—Skippy Peanut Butter)—110 Pecan Pie Bars (Donna Bearden)—70 Russian Tea Cakes (Jerry Fritz)—134 Toffee­Nut Bars (Grandma Lance)—112
12 Desserts Apple Dumplings (Grandma Lance)—97 Brownie Cheesecake—37 Butterscotch Toffee Heavenly Delight (Deanna Gaskill)—39 Chocolate Graham Cracker “Ice Cream” Bars (Delmas & Lois Bearden)—56 Chocolate Layer Dessert (Judye Estes)—44 Coconut Cupcakes (Ina Garten—The Barefoot Contessa—Food Network)—48 Cooked Sugar­free Lemon Pudding (Jerry Fritz)—131 Easy Fruit Cobbler (Helen Moor)—123 Fruit Cobbler (An Apple A Day Cookbook)—91 Fruit Leather (Marilyn Lance)—176 Halloween Party Mix (Donna Bearden)—63 Holiday Blanched Almonds (Harold & Joan Lance)—117 Lemon Cheesecake Pie (Ruth Bergman)—223 Peach & Two­Berry Cobbler (Beyond the Moon Cookbook)—211 Peach Crisp—212 Peanut Butter Balls (Melinda Brooks—Betty Brooks)—110 Pumpkin Gingerbread Trifle (Paula Deen—The Lady & Sons Too! Cookbook)— 215 Pumpkin Pie (Libby’s)—216 Strawberry­Pretzel Salad (Lois Bearden)—168 Entrées Alpine Loaf (Daveen Woods)—26 Baked Macaroni & Cheese (Grandma Lance)—98 Beef & Bean Enchiladas (Martha Lance)—187 Burger Loaf With Sweet & Sour Glaze (Review & Herald Cafeteria)—38 Cashew Holiday Loaf (Grandma Lance)—101 Cheese Enchiladas—Spanish Rice (Helen Moor)—119 Chickette Casserole (Review & Herald Cafeteria)—42 Chilaquile Casserole (Review & Herald Cafeteria)—43 Chile Rellenos (John Fritz)—145 Classic Mock Meat Loaf (Vegetarian Classics Cookbook)—46 Cornbread Dressing (Southern Living—Nov. 2002)—52 Cottage Cheese Patties (Helen Moor)—121 Curry & Rice (Dawn Pettit)—54 Curry & Rice With Meatballs (Eryl Pettit)—81 Easy Broccoli Quiche (Donna Bearden)—61 Eggplant Parmesan (Juan­Carlos Cruz—Food Network)—79 Enchiladas (Helen Moor)—124 Golden Potato Bake (Pat Fritz—Corona Church Cookbook)—206 Grilled Vegetable Lasagna (Laurie Gauthier—Cooking Light)—158 Guacamole & Cheese Chimichangas (Beyond the Moon Cookbook)—116 King’s Rice (Grandma Lance—Corona Church Cookbook)—102 Lasagna Casserole (Martha Lance)—188 Last­Minute Lasagna (Food Network)—154
13 Leek & Potato Flan (Kim Moor)—151 Lentil Roast (Pat Fritz)—207 Meatless Meatballs (Grandma Lance)—106 Mexican Vegetarian Casserole (Southern Living)—196 “More Macaroni & Cheese, Please” (Marilyn Lance)—179 Nut Cutlets (Eryl Pettit)—82 Oprah’s Best Macaroni & Cheese (Delilah’s Restaurant—Philadelphia)—202 Pepperidge Farms Patties (Doris Pierce)—213 Quick Spinach Soufflé­Quiche (Lois Bearden)—166 Rice & Curry Casserole (Ruth Bergman)—224 Rice & Spinach Casserole (Ruth Bergman)—225 Rice Curry (Ruth Bergman)—226 Royal Nut Roast (Eryl Pettit)—83 Sausage Rolls (Dawn Pettit)—55 Savoury Multigrain Cutlets and/or Chickettes (Eryl Pettit)—84 Scalloped Potatoes (Helen Moor)—126 Slow­Cooker Chicken Enchiladas (Donna Bearden)—73 Special K Loaf (Helen Moor)—127 Steamed Savoury (Eryl Pettit)—85 Super­Duper Sweet & Sour Skallops (Joan Lance)—144 Tamale Pie (Marilyn Lance)—185 Texas Potatoes (Martha Lance)—189 Tortilla Black Bean Casserole (Karen Smith)—149 Vegetable Lasagna (Donna Bearden)—74 Vegetarian Scotch Eggs (Eryl Pettit)—86 Veggie Meat & Rice Casserole (Grandma Lance)—114 Viva La Chicken Tortilla Casserole (Martha Lance)—190 White Bean Enchiladas (Cooking Light)—245 Holiday Treats Almond Roca (Marilyn Lance)—172 Cornbread Dressing (Southern Living—Nov. 2002)—52 Cranberry Relish (Grandma Alice Fritz)—96 Halloween Party Mix (Donna Bearden)—63 Holiday Blanched Almonds (Harold & Joan Lance)—117 Laura Bush’s Cornbread Dressing (Family Circle)—155 Nutty Ovals (Lois Bearden)—165 Nutty Sweet Potatoes (Aileen Sox—Adventist Review Cookbook)—201 Orange Glazed Yams (Miriam Wood—Adventist Review Cookbook)—203 Pumpkin Gingerbread Trifle (Paula Deen—The Lady & Sons Too! Cookbook)— 215 Pumpkin Pie (Libby’s)—216 Russian Tea Cakes (Jerry Fritz)—134 Southern Cornbread Stuffing (Paula Deen—Food Network)—230 Thanksgiving Dressing (Pat Fritz)—242
14 Indian Biriyani (Eryl Pettit)—80 Curry & Rice (Dawn Pettit)—54 Curry & Rice With Meatballs (Eryl Pettit)—81 Rice & Curry Casserole (Ruth Bergman)—224 Rice & Spinach Casserole (Ruth Bergman)—225 Rice Curry (Ruth Bergman)—226 Yellow Rice (Eryl Pettit)—87 Italian Eggplant Parmesan (Juan­Carlos Cruz—Food Network)—79 Grilled Vegetable Lasagna (Laurie Gauthier—Cooking Light)—158 Lasagna Casserole (Martha Lance)—188 Last­Minute Lasagna (Food Network)—154 Meatless Meatballs (Grandma Lance)—106 Minestrone Soup (Laurie Gauthier)—159 Minestrone With Pearl Pasta (Marilyn Lance)—178 Rich & Hearty Vegetable Lasagna (Southern Living Complete Do­Ahead Cookbook)—220 Tomato Ravioli Soup (Carol Gafney)—40 Vegetable Lasagna (Donna Bearden)—74 Mexican Baked Spicy Rice (Donna Bearden)—58 Basic Tamale Dough (Daily­Bulletin)—235 Beef & Bean Enchiladas (Martha Lance)—187 Black Bean & Corn Salad (John Fritz)—146 Black Bean­Corn Salsa (Donna Bearden)—59 Cheddar Tamale Dough (Daily­Bulletin)—235 Cheese Enchiladas—Spanish Rice (Helen Moor)—119 Chile Rellenos (John Fritz)—145 Chili Beans (Grandma Lance)—108 Easy Refried Beans (Southern Living—March 1999)—77 Enchiladas (Helen Moor)—124 Fantastic Chili (Jerry Fritz)—132 Guacamole (Bob Bearden)—36 Guacamole & Cheese Chimichangas (Beyond the Moon Cookbook)—116 Jane’s Vegetarian Chili (Cooking Light—February 2005)—129 Making Tamales (Daily­Bulletin)—237 Mexican Refried Beans (An Apple A Day Cookbook)—195 Mexican Vegetarian Casserole (Southern Living)—196 Mushroom Tamales With Sage (Daily­Bulletin)—236 Ranchero Sauce for Enchiladas (Helen Moor)—125 Slow­Cooker Chicken Enchiladas (Donna Bearden)—73 Southwestern Bean Salad (Mary K Becker)—232 Spanish Rice (Marilyn Lance)—183 Spanish Rice (Pat Fritz)—209
15 Spicy Corn & Black Bean Tamales (Daily­Bulletin)—236 Spoon Bread (Los Angeles Times Cookbook)—234 Tamale Pie (Marilyn Lance)—185 Tex­Mex Bean Burgers With Tomato Salsa (Cooking Light—May 1997)—241 Three­Bean Chili Chowder (Mary K Becker)—243 Tortilla Black Bean Casserole (Karen Smith)—149 Vegetarian Chili (John Fritz—Los Angeles Times Cookbook)—147 Viva La Chicken Tortilla Casserole (Martha Lance)—190 White Bean Enchiladas (Cooking Light)—245 Pasta Baked Macaroni & Cheese (Grandma Lance)—98 Cold Oriental Noodles With Peanut Sauce (Quick Vegetarian Pleasures)—49 Grilled Vegetable Lasagna (Laurie Gauthier—Cooking Light)—158 Macaroni Salad (Food Network)—170 “More Macaroni & Cheese, Please” (Marilyn Lance)—179 Oprah’s Best Macaroni & Cheese (Delilah’s Restaurant—Philadelphia)—202 Rich & Hearty Vegetable Lasagna (Southern Living Complete Do­Ahead Cookbook)—220 Poems Grandma Lance’s Little Poems—103 Pies Apple Pie (Better Homes & Gardens Cookbook)—28 Classic Pecan Pie (Grandma Lance’s recipe collection)—47 Easy Coconut Banana Cream Pie—76 Holiday Walnut Pie (Marilyn Lance)—177 Lemon Meringue Pie (Jim Lance)—137 No Sugar Pecan Pie (Gale Gand—Food Network)—199 Perfect Peach Pie—214 Southern Pecan Pie—231 Sugarless Apple Pie (Marilyn Lance)—184 Tangy Lemon Meringue Pie (Grandma Lance)—111 Quiche Easy Broccoli Quiche (Donna Bearden)—61 Quick Spinach Soufflé­Quiche (Lois Bearden)—166 Ratatouille­and­Cheese Quiche (Pat Fritz)—218 Quick Breads/Muffins/Spreads Banana Nut Bread (Esther Harter)—90
16 Bran Pumpkin Muffins (Grandma Lance)—99 Citrus Butter (Better Homes & Gardens Cookbook)—45 Pumpkin Bread (Martha Lance)—186 Spiced Pumpkin Nut Bread—233 Spoon Bread (Los Angeles Times Cookbook)—234 Tangy Apricot Bread/Muffins (Laurie Gauthier)—160 Rice Baked Almond­Onion Rice (An Apple A Day Cookbook)—29 Baked Spicy Rice (Donna Bearden)—58 Biriyani (Eryl Pettit)—80 Cashew Rice Salad (Beyond the Moon Cookbook)—41 Curry & Rice (Dawn Pettit)—54 Curry & Rice With Meatballs (Eryl Pettit)—81 King’s Rice (Grandma Lance—Corona Church Cookbook)—102 Quick Vegetarian Paella (Cooking Light)—217 Rice & Curry Casserole (Ruth Bergman)—224 Rice & Spinach Casserole (Ruth Bergman)—225 Rice Curry (Ruth Bergman)—226 Rice Salad (Marilyn Lance)—181 Spanish Rice (Marilyn Lance)—183 Spanish Rice (Pat Fritz)—209 Veggie Meat & Rice Casserole (Grandma Lance)—114 Yellow Rice (Eryl Pettit)—87 Salads/Salad Dressings Black Bean & Corn Salad (John Fritz)—146 Cashew Rice Salad (Beyond the Moon Cookbook)—41 Cold Oriental Noodles With Peanut Sauce (Quick Vegetarian Pleasures)—49 Eggless Egg Salad (Frederick News­Post)—78 Greek­style Picnic Salad (Cooking Light)—50 Macaroni Salad (Food Network)—170 Mediterranean Lentil Salad (Donna Bearden)—68 Rice Salad (Marilyn Lance)—181 Salad Dressing (Julia Bergstrom)—148 Southwestern Bean Salad (Mary K Becker)—232 Strawberry­Pretzel Salad (Lois Bearden)—168 Ted’s Ex­Girlfriend’s Vinaigrette (Beth Howe)—239 Salsas/Dips /Sauces Black Bean­Corn Salsa (Donna Bearden)—59 Guacamole (Bob Bearden)—36 Ranchero Sauce for Enchiladas (Helen Moor)—125 Roasted Pepper Relish (Kim Moor)—152 Romanian Roasted Eggplant Dip (Harold Lance)—118 Sauce for Corn Dogs (Marilyn Lance—Marthann Demchuk)—182
17 Sandwiches/Burgers Bean Burgers With Adobo Mayonnaise—31 Black Bean Burgers With Spicy Cucumber & Red Pepper Relish (Food Network)—35 Eggless Egg Salad (Frederick News­Post)—78 Greek Ambrosia Sandwich (Beyond the Moon Cookbook)—115 Meatless Meatballs (Grandma Lance)—106 Nut Burgers (Marilyn Lance)—180 Sloppy Josephines (Carb­Conscious Vegetarian Cookbook)—228 Tex­Mex Bean Burgers With Tomato Salsa (Cooking Light—May 1997)—241 Vegeburgers (Pat Fritz)—210 Slow­Cooker Dishes “Baked” Beans (Linda Starkey)—162 Saucy Apples & Pears (Donna Bearden)—72 Slow­Cooker Baked Beans—229 Slow­Cooker Chicken Enchiladas (Donna Bearden)—73 Soup/Chili Butternut Chili (Pat Fritz—Beyond the Moon Cookbook)—204 Cheesy Vegetable Chowder (Laurie Gauthier—Southern Living)—156 Corn Chowder (Beth Howe—Follow Your Heart Cookbook)—33 Creamy Artichoke Soup (Shadowbrook Restaurant)—175 Fantastic Chili (Jerry Fritz)—132 Jane’s Vegetarian Chili (Cooking Light—February 2005)—129 Leek Potato Soup (Joan Lance)—140 Lentil Pottage (Joan Lance)—141 Lentil­Vegetable Stew for a Crowd (Pat Fritz—It’s Your World Vegetarian Cookbook)—208 Lima Bean Soup—Jerry’s Version (Jerry Fritz)—135 Lima Bean Soup—Joan’s Version (Joan Lance)—142 Minestrone Soup (Laurie Gauthier)—159 Minestrone With Pearl Pasta (Marilyn Lance)—178 Potato Soup (Joan Lance)—143 Split Pea Soup (Andersen’s Restaurant, Buellton, California)—27 Three­Bean Chili Chowder (Mary K Becker)—243 Tomato Ravioli Soup (Carol Gafney)—40 Tomato Soup (Mary K Becker)—244 Vegetarian Chili (John Fritz—Los Angeles Times Cookbook)—147 Zesty Pumpkin Soup (Martha Lance)—191
18 Vegetable Side Dishes Cauliflower With Cheese­Mushroom Sauce (Marilyn Lance)—174 Copper Pennies—51 Creamed Corn (Delmas & Lois Bearden)—57 Golden Potato Bake (Pat Fritz—Corona Church Cookbook)—206 Green Beans & Butter Beans (Lois Bearden)—164 Leek & Potato Flan (Kim Moor)—151 Nutty Sweet Potatoes (Aileen Sox—Adventist Review Cookbook)—201 Orange Glazed Yams (Miriam Wood—Adventist Review Cookbook)—203 Quick Vegetarian Paella (Cooking Light)—217 Ratatouille­and Cheese Quiche (Pat Fritz)—218 Scalloped Potatoes (Helen Moor)—126 Texas Potatoes (Martha Lance)—189 Twice­Baked Potatoes (Grandma Lance)—113 Yellow Summer Squash (Lois Bearden)—169 Vegetarian Specialties Classic Mock Meat Loaf (Vegetarian Classics Cookbook)—46 Do­Pep Gluten Steaks (Helen Moor)—122 Eggless Egg Salad (Frederick News­Post)—78 Gluten Recipe (Joan Lance)—139 Nuteena (An Apple A Day Cookbook)—200 Tofu Hints (Barb Kurlinski)—30
19 Our Family Cookbook Recipes and Sources—page number Almond Roca (Marilyn Lance)—172 Alpine Loaf (Daveen Woods)—26 Apple Delight Cake (Gladys Scott)—94 Apple Dumplings (Grandma Lance)—97 Apple Pie (Better Homes & Gardens Cookbook)—28 Baked Almond­Onion Rice (An Apple A Day Cookbook)—29 Baked Beans (Grandma Alice Fritz)—95 “Baked Beans” (Linda Starkey)—162 Baked Macaroni & Cheese (Grandma Lance)—98 Baked Oatmeal (Joan Lance)—138 Baked Spicy Rice (Donna Bearden)—58 Banana Nut Bread (Esther Harter)—90 Basic Tamale Dough (Daily Bulletin Newspaper)—235 Bean Burgers With Adobo Mayonnaise—31 Beef & Bean Enchiladas (Martha Lance) –187 Biriyani (Eryl Pettit)—80 Black Bean & Corn Salad (John Fritz)—146 Black Bean­Corn Salsa (Donna Bearden)—59 Black Bean Burgers With Spicy Cucumber & Red Pepper Relish (Food Network)—35 Blackberry Wine Cake (Lois Bearden)—163 Bran Pumpkin Muffins (Grandma Lance)—99 Brunch Eggs (Melinda Brooks)—193 Brownie Cheesecake—37 Burger Loaf With Sweet & Sour Glaze (Review & Herald Cafeteria)—38 Buttermilk Pound Cake (Marilyn Lance)—173 Butternut Chili (Pat Fritz—Beyond the Moon Cookbook)—204 Butterscotch Toffee Heavenly Delight (Deanna Gaskill)—39 Can’t Fail Fudge (Grandma Lance)—100 Carrot Cake (Pat Fritz—Los Angeles Times Cookbook)—205 Cashew Holiday Loaf (Grandma Lance)—101 Cashew Rice Salad (Beyond the Moon Cookbook)—41 Cauliflower With Cheese­Mushroom Sauce (Marilyn Lance)—174 Cheddar Tamale Dough (Daily­Bulletin)—235 Cheese Enchiladas—Spanish Rice (Helen Moor)—119 Cheesy Vegetable Chowder (Laurie Gauthier—Southern Living)—156 Chickette Casserole (Review & Herald Cafeteria)—42 Chilaquile Casserole (Review & Herald Cafeteria)—43 Chile Rellenos (John Fritz)—145 Chili Beans (Grandma Lance)—108 Chinese Almond Cookies (Jerry Fritz)—130
20 Chocolate Graham Cracker “Ice Cream” Bars (Delmas & Lois Bearden)—56 Chocolate Layer Dessert (Judye Estes)—44 Cinnamon French Toast (Donna Bearden)—60 Citrus Butter (Better Homes & Gardens Cookbook)—45 Classic Mock Meat Loaf (Vegetarian Classics Cookbook)—46 Classic Pecan Pie (Grandma Lance’s recipe collection)—47 Coconut Cupcakes (Ina Garten—The Barefoot Contessa—Food Network)—48 Cold Oriental Noodles With Peanut Sauce (Quick Vegetarian Pleasures)—49 Cooked Sugar­free Lemon Pudding (Jerry Fritz)—131 Copper Pennies—51 Cornbread Dressing (Southern Living—Nov. 2002)—52 Corn Chowder (Beth Howe—Follow Your Heart Cookbook)—33 Cottage Cheese Patties (Helen Moor)—121 Cranberry Relish (Grandma Alice Fritz)—96 Creamed Corn (Delmas & Lois Bearden)—57 Creamy Artichoke Soup (Shadowbrook Restaurant)—175 Crostini With Gorgonzola (Kim Moor—The Gourmet School of Cooking & Entertaining)—150 Crunchy Granola (Kathleen Daelemans—Cooking Thin—Food Network)—53 Curry & Rice (Dawn Pettit)—54 Curry & Rice With Meatballs (Eryl Pettit)—81 Dilly Casserole Bread (Beth Howe)—32 Do­Pep Gluten Steaks (Helen Moor)—122 Dump Cake (Laurie Gauthier)—75 Easy Broccoli Quiche (Donna Bearden)—61 Easy Coconut Banana Cream Pie—76 Easy Fruit Cobbler (Helen Moor)—123 Easy Refried Beans (Southern Living—March 1999)—77 Eggless Egg Salad (Frederick News­Post)—78 Eggplant Parmesan (Juan­Carlos Cruz—Food Network)—79 Enchiladas (Helen Moor)—124 Fantastic Chili (Jerry Fritz)—132 Fireside Coffee Mix (Donna Bearden)—62 Fruit Cobbler (An Apple A Day Cookbook)—91 Fruit Leather (Marilyn Lance)—176 Fudge—92 Fudgy Chocolate­Oatmeal Bars (Laurie Gauthier)—157 German Sweet Chocolate Cake (Baker’s German Sweet Chocolate)—93 Gluten Recipe (Joan Lance)—139 Golden Potato Bake (Pat Fritz—Corona Church Cookbook)—206 Grandma Lance’s Little Poems (Anna Lance)—103 Greek Ambrosia Sandwich (Beyond the Moon Cookbook)—115
21 Greek­style Picnic Salad (Cooking Light)—50 Green Beans & Butter Beans (Lois Bearden)—164 Grilled Vegetable Lasagna (Laurie Gauthier—Cooking Light)—158 Guacamole (Bob Bearden)—36 Guacamole & Cheese Chimichangas (Beyond the Moon Cookbook)—116 Halloween Party Mix (Donna Bearden)—63 Holiday Blanched Almonds (Harold & Joan Lance)—117 Holiday Walnut Pie (Marilyn Lance)—177 Homemade Granola (Donna Bearden)—64 Homemade Lemonade (Southern Living—July 2001)—128 Hot Spiced Cider (Knott’s Berry Farm)—153 Jane’s Vegetarian Chili (Cooking Light—February 2005)—129 King’s Rice (Grandma Lance—Corona Church Cookbook)—102 Lasagna Casserole (Martha Lance)—188 Last­Minute Lasagna (Food Network)—154 Laura Bush’s Cornbread Dressing (Family Circle)—155 Leek & Potato Flan (Kim Moor)—151 Leek Potato Soup (Joan Lance)—140 Lemon­Almond Pound Cake (Donna Bearden)—67 Lemon & Lime Pound Cake (Donna Bearden)—65 Lemon Bars—161 Lemon Cheesecake Pie (Ruth Bergman)—223 Lemon Crisps (Donna Bearden)—66 Lemon Meringue Pie (Jim Lance)—137 Lentil Pottage (Joan Lance)—141 Lentil Roast (Pat Fritz)—207 Lentil­Vegetable Stew for a Crowd (Pat Fritz—It’s Your World Vegetarian Cookbook)— 208 Lima Bean Soup—Jerry’s Version (Jerry Fritz)—135 Lima Bean Soup—Joan’s Version (Joan Lance)—142 Macaroni Salad (Food Network)—170 Making Tamales (Daily Bulletin)—237 Marvelous Lemon Pound Cake (Mary Englebreit—Home Companion)—192 Meatless Meatballs (Grandma Lance)—106 Mediterranean Lentil Salad (Donna Bearden)—68 Mexican Refried Beans (An Apple A Day Cookbook)—195 Mexican Vegetarian Casserole (Southern Living)—196 Microwave Peanut Brittle (Grandma Lance)—107 Minestrone Soup (Laurie Gauthier)—159 Minestrone With Pearl Pasta (Marilyn Lance)—178 “More Macaroni & Cheese, Please” (Marilyn Lance)—179
22 Mulled Cranberry Cider—197 Multigrain Bread (Marilyn Eggers)—171 Mushroom Tamales With Sage (Daily Bulletin)—236 Neiman­Marcus Cake—198 No Sugar Pecan Pie (Gale Gand—Food Network)—199 Nut Burgers (Marilyn Lance)—180 Nut Cutlets (Eryl Pettit)—82 Nuteena (An Apple A Day Cookbook)—200 Nutty Ovals (Lois Bearden)—165 Nutty Sweet Potatoes (Aileen Sox—Adventist Review Cookbook)—201 Oatmeal­Raisin Cookies (Grandma Lance)—109 Oprah’s Best Macaroni & Cheese (Delilah’s Restaurant—Philadelphia)—202 Orange Crinkles (Donna Bearden)—69 Orange Glazed Yams (Miriam Wood—Adventist Review Cookbook)—203 Orange Marmalade Cake (Jan Karon/Esther Bolick—The Mitford Series)—88 Peach & Two­Berry Cobbler (Beyond the Moon Cookbook)—211 Peach Crisp—212 Peanut Butter Balls (Melinda Brooks—Betty Brooks)—194 Peanut Butter Cookies (Grandma Lance—Skippy Peanut Butter)—110 Pecan Pie Bars (Donna Bearden)—70 Pepperidge Farms Patties (Doris Pierce)—213 Perfect Peach Pie—214 Perfect White Bread (Jerry Fritz)—133 Potato Soup (Joan Lance)—143 Pound Cake (Donna Bearden)—71 Pumpkin Bread (Martha Lance)—186 Pumpkin Gingerbread Trifle (Paula Deen—The Lady & Sons Too! Cookbook)—215 Pumpkin Pie (Libby’s)—216 Quick Spinach Soufflé­Quiche (Lois Bearden)—166 Quick Vegetarian Paella (Cooking Light)—217 Ranchero Sauce for Enchiladas (Helen Moor)—125 Ratatouille­and Cheese Quiche (Pat Fritz)—218 Rice & Curry Casserole (Ruth Bergman)—224 Rice Curry (Ruth Bergman)—226 Rice & Spinach Casserole (Ruth Bergman)—225 Rice Salad (Marilyn Lance)—181 Rich & Hearty Vegetable Lasagna (Southern Living Complete Do­Ahead Cookbook)— 220 Rise & Shine Granola—222 Roasted Pepper Relish (Kim Moor)—152 Romanian Roasted Eggplant Dip (Harold Lance)—118
23 Royal Nut Roast (Eryl Pettit)—83 Russian Tea Cakes (Jerry Fritz)—134 Salad Dressing (Julia Bergstrom)—148 Sauce for Corn Dogs (Marilyn Lance—Marthann Demchuk)—182 Saucy Apples & Pears (Donna Bearden)—72 Sausage Rolls (Dawn Pettit)—55 Savoury Multigrain Cutlets and/or Chickettes (Eryl Pettit)—84 Scalloped Potatoes (Helen Moor)—126 See’s Fudge—227 Six­Layer Chocolate Cake (Lois Bearden)—167 Sloppy Josephines (Carb­Conscious Vegetarian Cookbook)—228 Slow­Cooker Baked Beans—229 Slow­Cooker Chicken Enchiladas (Donna Bearden)—73 Southern Cornbread Stuffing (Paula Deen—Food Network)—230 Southern Pecan Pie—231 Southwestern Bean Salad (Mary K Becker)—232 Spanish Rice (Marilyn Lance)—183 Spanish Rice (Pat Fritz)—209 Special K Loaf (Helen Moor)—127 Spiced Pumpkin Nut Bread—233 Spicy Corn & Black Bean Tamales (Daily Bulletin)—236 Split Pea Soup (Andersen’s Restaurant, Buellton, California)—27 Spoon Bread (Los Angeles Times Cookbook)—234 Steamed Savoury (Eryl Pettit)—85 Strawberry­Pretzel Salad (Lois Bearden)—168 Sugarless Apple Pie (Marilyn Lance)—184 Super­Duper Sweet & Sour Skallops (Joan Lance)—144 Tamale Pie (Marilyn Lance)—185 Tamale Recipes (Daily Bulletin)—235 Tangy Apricot Bread/Muffins (Laurie Gauthier)—160 Tangy Lemon Meringue Pie (Grandma Lance)—111 Ted’s Ex­Girlfriend’s Vinaigrette (Beth Howe)—239 Texas Chocolate Cake—240 Texas Potatoes (Martha Lance)—189 Tex­Mex Bean Burgers With Tomato Salsa (Cooking Light—May 1997)—241 Thanksgiving Dressing (Pat Fritz)—242 Three­Bean Chili Chowder (Mary K Becker)—243 Toffee­Nut Bars (Grandma Lance)—112 Tofu Hints (Barb Kurlinski)—30 Tomato Ravioli Soup (Carol Gafney)—40 Tomato Soup (Mary K Becker)—244 Tortilla Black Bean Casserole (Karen Smith)—149 Twice­Baked Potatoes (Grandma Lance)—113
24 Vegeburgers (Pat Fritz)—210 Vegetable Lasagna (Donna Bearden)—74 Vegetarian Chili (John Fritz—Los Angeles Times Cookbook)—147 Vegetarian Scotch Eggs (Eryl Pettit)—86 Veggie Meat & Rice Casserole (Grandma Lance)—114 Viva La Chicken Tortilla Casserole (Martha Lance)—190 White Bean Enchiladas (Cooking Light)—245 Whole­Wheat Bread (Jerry Fritz)—136 Yellow Rice (Eryl Pettit)—87 Yellow Summer Squash (Lois Bearden)—169 Zesty Pumpkin Soup (Martha Lance)—191
25 Alpine Loaf “My friend, Daveen Woods, furnished this recipe.”—Laurie 1 1 ¾ ½ ½­1 1 2 8 ½­1 (13­ounce) can diced Worthington “chicken,” drained 8­ounce package Pepperidge Farms dressing mix cup milk cup mayonnaise cup diced onion cup diced celery teaspoons McKay’s chicken­like seasoning ounces Swiss cheese, grated cup chopped blanched almonds, toasted PREHEAT the oven to 350ºF. Thoroughly mix ingredients and transfer to a large casserole dish. COVER and bake for 45 to 60 minutes. Serve with gravy of your choice.
26 Andersen’s Split Pea Soup Andersen’s Restaurant, located in Buellton, California, made this soup famous. 8 cups water 2 cups green split peas 1 rib celery, coarsely chopped 1 large carrot, chopped 1 small onion, chopped ¼ teaspoon thyme 1 bay leaf Dash red pepper Salt Pepper COMBINE water, peas, celery, carrot, onion, thyme, red pepper, and bay leaf in a large kettle. Season to taste with salt and pepper. BOIL vigorously, for 20 minutes; reduce heat, cover, and simmer until split peas are tender. PRESS soup through a fine sieve and reheat until split peas are tender. 8 servings
27 Apple Pie Add the optional lemon juice if your apples lack tartness. Pastry for double­crust pie 6 cups thinly sliced, peeled cooking apples (about 2¼ pounds) 1 tablespoon lemon juice (optional) ¾­1 cup sugar 2 tablespoons all­purpose flour ½­1 teaspoon ground cinnamon Dash ground nutmeg Dash salt ½ cup raisins or chopped walnuts (optional) 2 tablespoons butter PREPARE and roll out pastry for double­crust pie. Line a 9­inch pie plate with half of the pastry. SPRINKLE apples with lemon juice, if desired. In a large mixing bowl stir together sugar, flour, cinnamon, nutmeg, and salt. Add apple slices and, if desired, raisins or walnuts. Gently toss till coated. TRANSFER apple mixture to the pastry­lined pie plate; dot with butter. Trim pastry to edge of pie plate. Cut slits in remaining pastry; place on filling and seal. Crimp edge as desired. PREHEAT oven to 375°F. To prevent overbrowning, cover edge of pie with foil. Bake for 25 minutes. Remove foil. Bake for 25 to 30 minutes more or till top is golden. Cool on a wire rack. 8 servings
28 Baked Almond­Onion Rice This easy, tasty dish is a combination of two recipes in An Apple a Day cookbook. 2 cups uncooked rice ½ cup chopped blanched almonds ¼ cup butter 4 cups water 1 envelope dried onion soup mix Dash of thyme and salt, to taste PREHEAT the oven to 350°F. In a large skillet, brown the rice and almonds in butter. Coat a 2­quart casserole with nonstick vegetable spray; place rice mixture in casserole and add remaining ingredients. BAKE, covered, for 45 minutes, or until the water is absorbed.
29 Barb Kurlinski’s Tofu Hints John Kurlinski was our pastor at the Middletown, Maryland, church. Here are some of Barb (The Tofu Queen) Kurlinski’s best tofu hints. FREEZE tofu in the container you purchased, undrained, and sealed. Thaw, drain, and dice. BOIL for about 20 to 30 minutes. Drain well and place on paper towels. BREAD the chunks in your favorite breading meal and fry. Or use flour, McKay’s chicken­style flavoring, charbroil seasoning, or just plain black pepper, seasoned salt. Or SLICE it, bread it, and fry (not necessary); use it with tomato and Mozzarella cheese to make tofu parmesan. CRUMBLE it and use it in chili. MARINATE the chunks and lightly sauté in Mrs. Dash’s seasoning, onion, and garlic when making stroganoff. MARINADE MARINATE tofu, for 4 to 6 hours or overnight, in soy sauce, a bit of oil, water, and garlic powder.
30 Bean Burgers With Adobo Mayonnaise These hearty, well­seasoned sandwiches are enhanced with a creamy, savory spread. 1 small onion, chopped 1 carrot, grated 2 garlic cloves, minced 1 jalapeño pepper, seeded and minced 2 teaspoons olive oil 1 (15­ounce) can black beans, rinsed and drained 1 (15­ounce) can pinto beans, rinsed and drained ½ cup salsa 2 tablespoons self­rising cornmeal mix ½ teaspoon salt ½ teaspoon dried oregano ½ teaspoon ground cumin Vegetable cooking spray Adobo Mayonnaise 8 whole­grain buns Lettuce Tomato slices Salsa SAUTÉ first 4 ingredients in hot olive oil in a large nonstick skillet over medium­high heat 8 minutes or until onion is tender. MASH black beans and pinto beans in a large bowl; stir in onion mixture, salsa, and next 4 ingredients. Cover and chill 30 minutes. SHAPE mixture into 8 patties. Place on an aluminum foil­lined baking sheet coated with cooking spray. Coat patties evenly with cooking spray. Chill 30minutes. BAKE at 400°F for 15 minutes or until browned and thoroughly heated. SPREAD Adobo Mayonnaise on bottom halves of buns. Top with lettuce, tomato, patties, salsa, and top halves of buns. ADOBO MAYONNAISE ⅓ 1 cup light mayonnaise teaspoon adobo sauce 8 servings
31 Beth’s Dilly Casserole Bread “This is one of my favorites.”—Kelli 1 ¼ 1 2 1 1 2 1 ¼ 1 2¼ to 2½ package dry yeast cup warm water cup cottage cheese, heated to lukewarm tablespoons sugar tablespoon minced onion tablespoon butter teaspoons dill weed teaspoon salt teaspoon soda egg, unbeaten cups flour SET the oven temperature to 140°F. In a large bowl, mix the cottage cheese, sugar, minced onion, butter, dill weed, salt, soda, unbeaten egg, and the yeast mixture. Add the flour, a little at a time, beating well after each addition. (Turn the oven off and close the oven door.) PLACE the dough in a well­greased 2­quart casserole; let rise for 30 to 40 minutes. When the dough doubles in size, remove the bowl from the oven; preheat the oven to 350°F. BAKE for 30 to 40 minutes. Remove from oven and brush bread with soft butter and salt.
32 Beth’s Corn Chowder “My friend, Beth Howe, adapted this recipe from the Follow Your Heart Cookbook.”— Laurie 5 6 2 5 1½ 1½ 1 4 2 ¼ 2 2 1 1 1 ½ 3 2 cups water cups russet potatoes (3 cups diced; 3 cups chopped into fairly large chunks) cups diced yellow onion cups corn, fresh or frozen (if frozen, rinse under hot water to thaw, then measure) cups thinly sliced celery cups finely diced green cabbage large head (1 pound) cauliflower (¾ cup diced core; 2½­3 cups bite­sized florets) tablespoons butter teaspoons basil cup minced fresh parsley tablespoons Spike teaspoons granulated garlic teaspoon dill weed cup reduced­fat sour cream cup reduced­fat cream cheese cup milk tablespoons nutritional yeast flakes tablespoons dried chives Sea salt, or more Spike, to taste DISCARD woody portion of cauliflower stem, then slice into quarters. Cut the center core from the florets. Finely dice the core pieces (and any leaves) to equal about ¾ cup. Break the florets into small pieces and reserve for later use. PREPARE soup in a 5­ or 6­quart pot; bring these ingredients to a boil: water, diced potatoes, onion, 1½ cups of the corn, celery, cabbage, diced cauliflower core, butter, and basil. Cover and cook over low heat until potatoes begin to dissolve, about ½ hour. Stir occasionally. PREPARE the remaining 3½ cups corn, chopped potatoes, parsley, Spike, garlic, and dill weed so you’ll be able to add them all at once. Add these ingredients when the potatoes in the stock begin to break down. Simmer, covered, about 10 minutes, stirring occasionally. ADD reserved florets and continue cooking another 10 minutes, or until potato chunks are tender but still intact, and florets are a little tender but still chewy. When vegetables reach these stages, turn burner to lowest heat. PROCESS the sour cream, cream cheese, and milk in a blender until smooth. Add to soup, along with nutritional yeast and chives. Heat gently without boiling. Add Spike or sea salt to taste. When hot, serve, garnished with sprigs of fresh parsley if desired. NOTE FROM BETH: “It’s very important to use a pot with a tight­fitting lid, to minimize the escape of steam. This soup starts out with very little water, and during most of its cooking it
33 will seem like a very thick stew. However, additional water will be released by the vegetables as they cook, and the soup will thin out quite a bit at the end when the dairy ingredients are added.” 4½ quarts
34 Black Bean Burgers With Spicy Cucumber & Red Pepper Relish Serve the relish with a slotted spoon and you’ll avoid a soggy burger! Relish ⅔ cup finely chopped peeled cucumber ½ cup finely chopped red bell pepper ¼ cup finely chopped red onion 1 tablespoon fresh lime juice 1 tablespoon honey 1 teaspoon finely chopped dill ⅛ teaspoon salt Dash of ground red pepper Burgers 1 (15­ounce) can black beans, rinsed and drained ½ cup dry breadcrumbs ¼ cup minced red onion ½ teaspoon dried oregano ¼ teaspoon ground cumin ⅛ teaspoon black pepper 1 large egg Cooking spray ¼ cup light mayonnaise 4 (1½ ­ounce) hamburger buns Dill sprigs (optional) COMBINE first 8 ingredients in a medium bowl. Cover and chill relish 2 hours. PLACE beans in a large bowl; partially mash with a fork. Stir in breadcrumbs and next 5 ingredients (breadcrumbs through egg). Divide bean mixture into 4 equal portions, shaping each into a ½­inch­thick patty. PREPARE grill. PLACE patties on grill rack coated with cooking spray; grill 5 minutes on each side or until thoroughly heated. Spread 1 tablespoon mayonnaise on the bottom half of each bun; top each with a patty, ¼ cup relish, and top half of bun. Garnish with dill sprigs, if desired. 4 servings (serving size: 1 burger) Calories 375 (23% from fat); Fat 9.5g (sat 1.9g, mono 2.4g, poly 3.7g); Protein 14.6g; Cholesterol 60 mg; Calcium 136 mg; Sodium 767 mg; Fiber 5.7g; Iron 4.7mg (Cooking Light, June 2001).
35 Bob’s Guacamole No need to slave over guacamole. Bob’s version is easy and delicious! 2 2 1 ½ 1 large avocados, mashed tablespoons lime juice teaspoon garlic salt cup minced onions cup Pace Picante Sauce (medium heat) 6 to 8 servings
36 Brownie Cheesecake Would a cookbook be complete without a brownie recipe? “If you want great brownies, I think a mix makes the best ones.”—Laurie “And that explains the absence of an actual brownie recipe in this collection.”—Pat 1 (17.6­ounce) box Duncan Hines Chocolate Lover’s Milk Chocolate Chunk Brownies mix Cheesecake Topping 2 (8 ounces each) bricks ⅓­less­fat cream cheese (Neufchâtel), softened ½ cup sugar 2 large eggs ½ teaspoon each vanilla and almond extract HEAT oven to 350°F. Coat an 8­inch springform pan with nonstick spray. PREPARE brownie mix as package directs for fudgy brownies. Spread evenly in prepared pan. BAKE for 20 to 25 minutes until a wooden pick inserted 2 inches from sides comes out with moist crumbs attached. Cool in pan on a wire rack 15 minutes. BEAT cream cheese and sugar in a large bowl with mixer on medium speed until smooth. Reduce speed to low; beat in eggs, one at a time, just until blended. Pour over brownie layer; spread evenly. BAKE for 35 to 40 minutes until edge of cheesecake puffs slightly and center still jiggles slightly when shaken. Cool in pan on a wire rack. Run a knife carefully around edges to release cake from sides of pan. COVER and refrigerate at least 4 hours. About 30 minutes before serving: REMOVE pan sides and transfer cake to a serving plate. Scrape raspberry jam into a small zip­top bag. Snip tip off 1 corner and pipe swirls on cake. Garnish with raspberries. Per serving: 365 calories, 8g protein, 43g carb., 1g fiber, 18g fat (8g sat fat), 80 mg chol., 317 mg sodium
37 Burger Loaf With Sweet & Sour Glaze This specialty of the Review & Herald cafeteria was a favorite of employees and guests. 1 6 ½ 1 8 4 1 1 medium onion, diced slices whole­wheat bread, diced cup margarine (20­ounce) can Worthington vegetarian burger ounces grated Cheddar cheese eggs teaspoon garlic powder teaspoon sage PREHEAT oven to 350°F. In a large skillet, melt margarine and sauté chopped onions and bread crumbs. In a large mixing bowl, combine onions and bread with remaining ingredients. Press into a lightly oiled pan. Pour glaze over loaf. BAKE for 45 minutes. SWEET AND SOUR GLAZE ½ ½ ½ cup catsup cup brown sugar cup water
38 Butterscotch Toffee Heavenly Delight Deanna Gaskill, of Adventist Risk Management Claims, shared this recipe. 1½ 1 ½ 1 ¾ cups whipping cream (5½­ounce) can butterscotch syrup (ice cream topping) teaspoon vanilla unfrosted angel food cake pound English toffee, crushed WHIP cream until it starts to thicken; slowly add butterscotch syrup and vanilla. Continue beating until mixture thickens. CUT the cake into three layers. Spread butterscotch mixture on the layers; sprinkle generously with crushed toffee. PUT the cake layers together again. Frost the top and sides with whipped cream. Sprinkle with crushed toffee. PLACE in refrigerator and chill for 6 hours or more.
39 Carol’s Tomato Ravioli Soup “The soup is ready when the ravioli come to the surface, and it’s even better the next day. If it’s too thick, thin it with water or milk.”—Carol 2 envelopes Knorr Tomato Basil Soup mix 2 cans Campbell’s Tomato Soup, undiluted 2 soup cans cream or whole milk 2 cans S&W Italian­style Stewed Tomatoes, chopped or diced 1 package frozen cheese ravioli 1 bunch asparagus, tops only or frozen asparagus Carrots Corn Italian–style cut beans Wondra Flour for Soups & Sauces Salt Italian herbs: marjoram, rosemary, thyme, oregano, parsley MIX Knorr soup mix according to package directions. If Knorr soup mix is unavailable, use 4 cans tomato soup. Add soup cans of cream or milk. Add stewed tomatoes, cutting up the chunks into smaller sizes. Add the entire package of ravioli and veggies, according to your preferences. Cook for about 5 minutes on medium heat. ADD herbs and salt to taste. Thicken soup with Wondra flour; cook for 5 minutes. Taste; add herbs and salt, if needed. SIMMER and stir on low for about 5 minutes or until the ravioli come to the surface, checking to make sure ravioli don’t burn on the bottom of the pan.
40 Cashew Rice Salad The recipe for this delicious salad came from the Beyond the Moon Cookbook. 1½ 1 2 ½ 2 1 5 ¼ ¾ 3 3 ¼ ½ cups basmati rice tablespoon canola or olive oil heaping tablespoons peeled and minced fresh ginger cup finely chopped carrot (1 medium carrot) cups diagonally sliced green beans (½ pound) large red bell pepper, seeded and cut into thin, 1½­inch­long slices (1 cup) scallions, diagonally sliced cup minced fresh cilantro cup coarsely chopped roasted cashews tablespoons tamari or soy sauce tablespoons sesame oil cup rice vinegar teaspoon salt BRING the rice and 3 cups of water to a boil in a saucepan. Reduce the heat and simmer, partially covered, until the water is absorbed and the rice is tender, 35 to 40 minutes. TRANSFER the rice to a medium­size bowl. HEAT the oil in a skillet over medium heat. Sauté the ginger, carrot, and green beans, adding 2 tablespoons of water after a minute or two. After 2 to 3 minutes more, stir in the red pepper, and continue to cook until the beans are just tender, 2 to 3 minutes. STIR the sautéed vegetables into the rice, along with the scallions, cilantro, and half the cashews. WHISK the tamari with the sesame oil, vinegar, and salt. STIR the dressing into the salad. Garnish with the remaining cashews, and serve at room temperature. 6 servings
41 Chickette Casserole This Review &Herald cafeteria casserole serves 16. 2 1 ½ 1½ 1 2 2 1½ 1 1 ½ tablespoons margarine quart diced celery cup chopped onion quarts Chickettes, julienned quart herb­seasoned stuffing cubes cups shredded Cheddar cheese cups shredded Swiss cheese cups mayonnaise cup milk cup water cup sliced almonds PREHEAT oven to 350°F. SAUTÉ onions and celery in margarine. Combine all ingredients except almonds. Press into an oiled baking pan. BAKE, covered, for 30 minutes. Place almonds on top; bake an additional 15 minutes uncovered.
42 Chilaquile Casserole Another favorite from the Review & Herald cafeteria. 1½ 2 ¼ 4 1 ¾ 1 2 1½ 1 8 pounds tortilla chips large onions, chopped cup margarine eggs, slightly beaten (16­ounce) carton cottage cheese teaspoon salt teaspoon cumin (4­ounce) cans chopped green chiles pounds Monterey Jack cheese, grated (16­ounce) carton sour cream ounces Cheddar cheese, grated PREHEAT oven to 350°F. Crush chips; reserve ½ to 1 cup chips. Sauté onions in margarine. Combine eggs, cottage cheese, salt, cumin, chiles, and onions. Layer ½ chips in baking dish. Spread cottage cheese and egg mixture over chips. Sprinkle ½ Monterey Jack cheese over cottage cheese layer. Repeat layers. BAKE for 15 to 20 minutes. Remove casserole from oven. Spread sour cream over the casserole; add grated Cheddar cheese and reserved chips. Bake an additional 5 minutes or until cheese is melted. ALTERNATE PREP METHOD SAUTÉ onions. Mix all ingredients (except sour cream and Cheddar cheese); pour into pan. BAKE for 20 minutes. Remove casserole from oven. Spread sour cream over casserole; sprinkle with jack cheese, reserved chips, and Cheddar cheese over the top. BAKE an additional 5 minutes or until cheese is melted.
43 Chocolate Layer Dessert Judye Estes, a Review friend, furnished the recipe for this ooey, gooey, delicious dessert. “You can use either light or nonfat Cool Whip.”—Judye 1½ 1 ⅓ 1 1 2 2 3 2 cups flour cube butter cup chopped nuts (8­ounce) package cream cheese cup powdered sugar cups Cool Whip boxes instant chocolate pudding cups milk cups Cool Whip LAYER 1 Preheat oven to 350°F. Blend flour, butter, and nuts. Press into a 9x13­inch pan. Bake 15 minutes. Chill. LAYER 2 Soften cream cheese with powdered sugar. Beat until smooth. Fold in 2 cups Cool Whip; spread over chilled crust and chill. LAYER 3 Beat pudding and milk for 2 minutes. Spread over top of second layer. Chill. LAYER 4 Spread 2 cups Cool Whip over top of third layer. Chill. PISTACHIO OPTION LAYER 3 Substitute 1 package instant pistachio pudding and 1 package instant vanilla pudding for the instant chocolate pudding in Layer 3.
44 Citrus Butter Try this on your pumpkin bread or nut bread or . . . STIR together ½ cup butter or margarine, softened; 1 tablespoon powdered sugar; and 1 teaspoon finely shredded orange or lemon peel. ½ cup
45 Classic Mock Meat Loaf This gem, from Vegetarian Classics, isn’t at all “health foodish,” and the texture is a lot like a traditional meat loaf. 9 slices (8 ounces) commercial whole wheat bread (such as Arnold or Pepperidge Farm) 2 cups (8 ounces) walnuts 3 large eggs or an equivalent amount of Egg Beaters 3 medium onions, diced 1 small green bell pepper, diced 1 small celery rib, minced 1 small bunch parsley, stems discarded and leaves chopped ⅔ cup canned crushed tomatoes or 1 (16­ounce) can diced tomatoes, drained very well 1½ tablespoons canola oil 1 teaspoon poultry seasoning 1 teaspoon salt Generous seasoning freshly ground black pepper TOAST the bread slices either in the toaster or on a baking sheet placed under the broiler. Let cool. PREHEAT the oven to 375°F. Generously butter a 9x5­inch loaf pan, then line the bottom with wax paper and butter the paper. TEAR up the toasted bread slices and make crumbs out of them in a food processor. Place in a large bowl. PROCESS the walnuts until finely ground and mix into the bread crumbs. Combine the eggs and onions in the processor and process until fine but not liquefied. Stir into the bread crumbs. Place the green pepper, celery, parsley, tomatoes, and oil in the processor and grind until fine but still with some texture. Stir into the loaf mixture along with the poultry seasoning, salt, and pepper. Mix this all very well until evenly moistened. (The mixture may be prepared to this point and refrigerated up to 8 hours in advance.) Scrape it into the prepared loaf pan and smooth over the top. Cover the loaf with foil. BAKE for 1 hour and 20 minutes, or until a knife inserted in the center of the loaf comes out dry. Let sit 5 minutes, then run a knife all along the sides of the loaf to help loosen it. UNMOLD the loaf onto a platter and remove the wax paper. Let the loaf cool for 20 minutes or so before slicing it. It’s best to serve the loaf warm along with a hot gravy. 6 servings
46 Classic Pecan Pie This was in one of Grandma Lance’s recipe collections. 3 1 1 2 1 1½ 1 eggs, slightly beaten cup (light or dark) Karo syrup cup sugar tablespoons margarine or butter, melted teaspoon vanilla cups pecans (9­inch) unbaked pie crust PREHEAT oven to 350°F. In a large bowl, stir the first 5 ingredients until well blended. Stir in pecans. BAKE for 50 to 55 minutes or until knife inserted halfway between center and edge comes out clean. Cool. 8 servings
47 Coconut Cupcakes These little gems are the specialty of Ina Garten (the Barefoot Contessa, of the Food Network). ¾ 2 5 1½ 1½ 3 1 ½ ½ 1 14 cup (3 sticks) unsalted butter, at room temperature cups sugar extra­large eggs, at room temperature teaspoons pure vanilla extract teaspoons pure almond extract cups flour teaspoon baking powder teaspoon baking soda teaspoon kosher salt cup buttermilk ounces sweetened shredded coconut 1 ¾ 1 ½ 1½ FROSTING pound cream cheese, at room temperature pound (3 sticks) unsalted butter, at room temperature teaspoon pure vanilla extract teaspoon pure almond extract pounds confectioners’ sugar, sifted PREHEAT the oven to 325°F. CREAM the butter and sugar, in the bowl of an electric mixer fitted with the paddle attachment, on high speed, until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla and almond extracts and mix well. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 3 parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in 7 ounces of coconut. LINE a muffin pan with paper liners. Fill each liner to the top with batter. Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely. MAKE the frosting. In the bowl of an electric mixer fitted with the paddle attachment, on low speed, cream together the cream cheese, butter, and vanilla and almond extracts. Add the confectioners’ sugar and mix until smooth. FROST the cupcakes and sprinkle with the remaining coconut. 18 to 20 cupcakes
48 Cold Oriental Noodles With Peanut Sauce This recipe is adapted from Quick Vegetarian Pleasures. 1 4 pound spaghettini tablespoons oriental sesame oil ½ ⅓ 1 1½ 1 1 3 1 ½ cup natural­style peanut butter cup tamari soy sauce tablespoon water tablespoon rice vinegar or other vinegar tablespoon vegetable oil tablespoon firmly packed light brown sugar garlic cloves, minced teaspoon minced fresh ginger teaspoon crushed red pepper flakes (or less for a milder version) 1 4 cucumber, peeled, cut lengthwise, seeded, and julienned scallions, thinly sliced COOK the spaghettini al dente. Drain and rinse under cold water. Drain very well again. With your hands, toss the noodles with 2 tablespoons of the sesame oil. Cover and chill until ready to combine with the peanut sauce, or up to 24 hours. COMBINE the remaining 2 tablespoons sesame oil with all the other ingredients, to make the sauce, except the cucumber and scallions. Beat until well mixed. The sauce can be kept in the refrigerator, covered, up to 24 hours before using. Just before serving, gently toss the noodles with the sauce, cucumbers, and half the scallions. GARNISH with the remaining scallions. 4 main­course servings
49 Cooking Light’s Greek­style Picnic Salad For authentic Greek flavor, substitute two teaspoons chopped fresh oregano for dried. 2 1 ¾ 1½ 8 2 2 ¼ 1 ½ ½ 1 3 10 cups uncooked white rice cup boiling water cup sun­dried tomatoes, packed without oil tablespoons olive oil, divided cups bagged prewashed spinach (about 8 ounces) garlic cloves, minced cups (8 ounces) reduced­fat feta cheese, crumbled cup chopped pitted kalamata olives teaspoon dried oregano teaspoon salt teaspoon freshly ground black pepper (15½­ounce) can chickpeas (garbanzo beans), rinsed and drained tablespoons pine nuts, toasted lemon wedges (optional) COOK rice according to package directions, omitting salt and fat. Cool to room temperature; set aside. COMBINE boiling water and sun­dried tomatoes in a bowl; let stand 30 minutes or until soft. Drain and cut into 1­inch pieces. HEAT 1½ teaspoons oil in a large skillet over medium­high heat. Add spinach and garlic; sauté 3 minutes or until spinach wilts. Combine rice, tomatoes, spinach mixture, cheese, and next 5 ingredients (through chickpeas). Drizzle with remaining 1 tablespoon oil; toss gently to coat. Sprinkle with nuts; serve with lemon wedges, if desired. 10 (1­cup) servings Calories 288 (30% from fat); Fat 9.5g (sat 2.6g, mono 3.6g, poly 1.7g); Protein 10.3g; Carb 41.8g; Fiber 4g; Chol 8mg; Iron 3.4mg; Sodium 712mg; Calc 110mg
50 Copper Pennies Behold, my little Lance siblings—cooked carrots that aren’t bathed in cream! (Note to family: Grandma Lance showed her love to us in many ways, including—much to the dismay of her picky eaters—serving creamed cooked carrots.) 2 pounds carrots, peeled and coin­sliced 1 large green pepper, thinly sliced 1 large onion, thinly sliced 1 teaspoon celery seed 1 can tomato soup or 1 (5.5­ounce) can tomato juice 1 teaspoon Worcestershire sauce ½ cup salad oil 1 teaspoon prepared mustard ¾ cup sugar ½ cup vinegar Salt, to taste Pepper, to taste SIMMER carrot coins until tender­crisp; drain. COMBINE all remaining ingredients in a large bowl; mix well. Add drained carrots and stir until well mixed. COVER and refrigerate at least 3 to 4 hours. It’s better if it sits overnight in the refrigerator before serving. Serve cold as a salad, or warm it and use as a side dish. Refrigerate carrots in an airtight container for up to 2 weeks.
51 Cornbread Dressing “This Southern classic is a Thanksgiving dinner favorite.”—Southern Living (Nov. 2002) 1 3 1 2 2 1½ 1 7 3 3 2 1 ½ 6 1 2 cup butter or margarine, divided cups white cornmeal cup all­purpose flour tablespoons sugar teaspoons baking powder teaspoons salt teaspoon baking soda large eggs, divided cups buttermilk cups soft breadcrumbs medium onions, diced (2 cups) large bunch celery, diced (3 cups) cup finely chopped fresh sage (or 1 tablespoon dried rubbed sage) (10½­ounce) cans condensed chicken broth, undiluted tablespoon pepper cups chopped toasted pecans (optional) PLACE ½ cup butter in a 13x9­inch pan; heat in oven at 425°F for 4 minutes. COMBINE cornmeal and next 5 ingredients; whisk in 3 eggs and buttermilk. POUR hot butter into batter, stirring until blended. Pour batter into pan. BAKE at 425°F for 30 minutes or until golden brown. Cool. CRUMBLE cornbread into a large bowl; stir in breadcrumbs, and set aside. MELT remaining ½ cup butter in a large skillet over medium heat; add onions and celery, and sauté until tender. Stir in sage and sauté 1 more minute. STIR vegetables, remaining 4 eggs, chicken broth, and pepper into cornbread mixture; our evenly into 1 lightly greased 13x9­inch baking dish and 1 lightly greased 8­inch square baking dish. Cover and chill 8 hours. BAKE, uncovered, at 375°F, for 35 to 40 minutes, or until golden brown.
52 Crunchy Granola Kathleen Daelemans, of the Food Network’s Cooking Thin, developed this great recipe. 1½ ½ 4 1 8 2 cups brown sugar cup water teaspoons pure vanilla extract teaspoon salt cups rolled oats cups chopped pecans or walnuts, or slivered almonds PREHEAT oven to 275°F. Line 2 cookie sheets with parchment paper and reserve. COMBINE brown sugar and water in a 4­cup microwave­proof glass measuring cup or bowl. Microwave on high for 5 minutes and cook until sugar is completely dissolved. Remove from microwave. Add vanilla extract and salt. COMBINE oats, nuts, and brown sugar syrup mixture in a large mixing bowl. Stir until thoroughly mixed. Spread the granola onto cookie sheets and bake for 45 minutes to 1 hour, or until golden and crunchy. When the mixture comes out of the oven, it is still very pliable. ADD dried fruit as a finishing touch at this time, if desired. When the granola has cooled completely, store in an airtight container. Per ½ cup serving: 294 calories, 10 g fat, 45 g carbohydrates, 4.6 g fiber, 7.3 g protein ½ c = 5 WW points.
53 Dawn’s Curry & Rice “John passed the `boyfriend test,’ when he tasted—and loved—Indian food.”—Dawn 1 1 1 1 1 1 1 1 1 2 1 onion, chopped fine tablespoon oil teaspoon chili powder, or to taste teaspoon curry powder teaspoon turmeric teaspoon cumin teaspoon coriander garam masala (available at Indian grocery stores) (28­ounce) can V­8 juice or crushed tomatoes vegetables, such as peas and cauliflower potato, diced, per person, plus 1 for the pot SAUTÉ onion in oil until transparent. Stir in seasonings, mixing thoroughly. Add V­8 juice and heat until mixture bubbles. Add diced potatoes and cook until tender. Add peas and cauliflower, adding water as needed (sauce should not be runny). RICE USE long­grain rice (Basmati is best). Fry chopped onion until transparent; add washed rice and sauté quickly. Add water to cover. Salt to taste. When almost cooked, transfer mixture to an ovenproof dish, and finish cooking in oven.
54 Dawn’s Sausage Rolls “These are my favorites!”—Zoë 1 ¼­⅓ 1­2 1½ ½ 1 1 (19­ounce) can Nuteena or Numete, mashed cup catsup, or to taste teaspoons soy sauce, or to taste teaspoons olive oil onion, diced clove garlic, diced (17.3­ounce) package frozen Pepperidge Farms Puff Pastry THAW the pastry for 30 minutes, or according to the package directions. Preheat oven to 400º. Sauté the onion and garlic in oil. Add the catsup, soy sauce, onion, and garlic to the mashed Nuteena, mixing thoroughly. DIVIDE the mixture in half. On a foil­lined cookie sheet, open one of the puff pastry pieces and spoon ½ of the mixture down the center section. Fold the other sections over the middle one; moisten the edges and press with a fork to seal. Cut the puff pastry into 2­inch rolls and move them apart so all of the edges will brown. Repeat for the second puff pastry piece. BAKE for 12 minutes, or until golden brown (watch so they don’t burn). Serve with brown gravy.
55 Delmas & Lois’s Chocolate Graham Cracker “Ice Cream” Bars Delmas & Lois Bearden, Bob’s parents, created this low­sugar, low­fat treat. 1 1 (14.4­ounce) package Honey Maid Chocolate Graham Crackers (16­ounce) carton Cool Whip Lite nondairy topping SPREAD a “goodly amount” of thawed, softened Cool Whip Lite between chocolate graham cracker halves. (Cool Whip should be about 1 inch thick.) WRAP the bars in plastic wrap; freeze them in zip­closing bags. 1 bar = 2 Weight Watchers points
56 Delmas & Lois’s Creamed Corn I honestly had no idea of the work that went into preparing the creamed corn. I do know that it’s the most delicious corn you’ll ever taste. 1 quart carton frozen or fresh Silver Queen corn, cut off cob Margarine, salt, and pepper, to taste MICROWAVE in 5­minute intervals. Check and stir after each cooking period. May be thickened, if needed, with flour/water paste, or cornstarch/water paste. Twenty minutes should be sufficient cooking time, especially if the recipe is doubled, tripled, or quadrupled. NOTE FROM LOIS: “We buy a couple of bushels of fresh Silver Queen corn from a farm early in the morning. Delmas shucks, silks, and washes. Lois cuts off the cob with a very sharp knife, beginning with a tiny slice from top of the ear—cutting several times—then scraping to get all the “milk.” Blanch corn in microwave until very hot and bubbly. Cool quickly in freezer. Pack in quart cartons and freeze. All this has to be done the same day the corn is picked to keep it sweet, and to keep it from turning starchy. Next day is spent in bed with heating pad on shoulders and back to recuperate!!”
57 Donna’s Baked Spicy Rice “To double the recipe, prepare two batches and bake them in separate baking dishes.”— Donna 1 2 1 1 ⅔ ¼ ½ 1 cup long­grain rice, uncooked (10­ounce) cans diced tomatoes and green chiles, undrained cup water teaspoon salt cup pimiento­stuffed olives, sliced cup vegetable oil cup chopped onion cup (4 ounces) shredded Monterey Jack cheese COMBINE all ingredients in a shallow greased 2­quart baking dish. COVER and bake at 350°F for 45 minutes. Stir well, and bake, uncovered, for 15 additional minutes or until liquid is absorbed and rice is tender. 6 to 8 servings
58 Donna’s Black Bean­Corn Salsa “If you don’t like cilantro, substitute some diced purple onion.”—Donna 3 ¾ 3 2 2 1 ⅓ ¼ ¼ 2 ears fresh white corn cup water medium tomatoes, peeled, seeded, and finely chopped jalapeño peppers, seeded and minced (15­ounce) cans black beans, rinsed and drained cup chopped fresh cilantro cup fresh lime juice teaspoon salt teaspoon freshly ground pepper avocados, peeled, seeded, and finely chopped CUT corn from cob into a saucepan; add water, and bring to a boil. Cover, reduce heat, and simmer 6 to 7 minutes or until tender. DRAIN corn; transfer to a large bowl. Add tomatoes and next 6 ingredients (through pepper) to corn, stirring mixture gently. Cover and chill. STIR avocados into corn mixture, and serve with tortilla chips. 8 cups
59 Donna’s Cinnamon French Toast “Serve with syrup or fresh berries.”—Donna 1 2 ¼ ½ ½ ⅛ 8 egg egg whites cup skim milk teaspoon vanilla teaspoon cinnamon teaspoon ground nutmeg (1­inch­thick) slices French bread BEAT the egg and egg whites until foamy with a wire whisk. Add the milk, vanilla, cinnamon, and nutmeg. Dip both sides of the bread in the egg mixture and place in a large, shallow baking dish. COVER and refrigerate overnight. In the morning, place bread slices in skillet and brown on both sides.
60 Donna’s Easy Broccoli Quiche “If someone in your family doesn’t like cottage cheese, just disguise it, by blending it in a food processor or blender until smooth. For a new taste, mix and match different vegetables, cheeses, and seasonings.”—Donna 2 1 ½ ½ 3 ¼ ¼ 1 (10­ounce) packages frozen chopped broccoli, thawed and drained (16­ounce) low­fat cottage cheese cup chopped onion cup shredded cheddar cheese egg whites teaspoon garlic powder teaspoon black pepper refrigerated or frozen pie crust PREHEAT oven to 350°F. Mix all ingredients together and transfer to a pie crust. BAKE for 1 hour or until set.
61 Donna’s Fireside Coffee Mix This makes 6½ cups of mix. 2 1½ 1½ 1½ 1 ½ cups nondairy coffee creamer cups hot cocoa mix cups instant coffee granules (regular or decaffeinated) cups sugar teaspoon cinnamon teaspoon nutmeg COMBINE all ingredients, mixing well. Store the mix in an airtight container. MIX 2 to 3 tablespoons of coffee mix with 1 cup boiling water. Stir. NOTE: Works well with fat­free creamer and cocoa mix.
62 Donna’s Halloween Party Mix If it isn’t Halloween—just change the M&M colors. 1 1 1 1 ½ ½ 2 1 1 1 (11­ounce) package pretzels (10½­ounce) package miniature peanut butter­filled crackers (Ritz Bits) cup dry roasted peanuts cup sugar cup butter cup light corn syrup tablespoons vanilla teaspoon baking soda (10­ounce) package black/orange M&Ms (18½­ounce) candy corn COMBINE pretzels, crackers, and peanuts in a large bowl. Combine sugar, butter, and corn syrup in a large saucepan. Bring to a boil over medium heat; boil for 5 minutes. Remove from heat, stir in vanilla and baking soda (mixture will foam). Pour over pretzel mixture and stir until coated. Pour into a greased 15x10x1­inch baking pan. BAKE at 250°F for 45 minutes, stirring every 10 to 15 minutes. Break apart while warm. Toss with M&Ms and candy corn. Cool completely; store party mix in airtight containers. 16 cups
63 Donna’s Homemade Granola “The original recipe called for a cup of walnuts or slivered almonds and a half cup of sesame seeds. So, if you like nuts, go ahead and add them.”—Donna 4 1 1 ½ ¼ 1 ¼ ⅓ ⅓ ⅓ 1 cups rolled oats cup wheat germ cup pecans slivered almonds cup brown sugar teaspoon cinnamon teaspoon salt cup vegetable oil cup honey cup water (6­ounce) package dried sweetened cranberries or other dried fruit such as cherries, raisins, pineapple or papaya. PREHEAT oven to 300°F. In a large mixing bowl, stir together the oats, wheat germ, nuts, brown sugar, cinnamon, and salt. Make a well in the dry ingredients and add the oil, honey, and water. Toss the mixture until the ingredients are well combined, then spread it evenly on a cookie sheet. BAKE the granola 40 minutes or until lightly browned, stirring every 10 to 15 minutes to keep the mixture from sticking. Let it cool completely, then stir in the cranberries or dried fruit. 7 cups
64 Donna’s Lemon & Lime Pound Cake This is really, really good! Nonstick vegetable oil spray with flour 3 cups all­purpose flour ½ teaspoon salt 1½ cups unsalted butter (3 sticks), room temperature 3 cups sugar 5 large eggs 1½ teaspoons grated lemon peel, divided use 1½ teaspoons grated lime peel, divided use ¾ cup plus (about) 2 tablespoons lemon­lime soda 1¼ cups powdered sugar PREHEAT oven to 325ºF. Coat a 12­cup Bundt pan with nonstick spray with flour. WHISK flour and salt in bowl to blend. Using electric mixer, beat butter in large bowl until fluffy. Gradually beat in sugar. Beat in eggs one at a time, beating between additions to incorporate each egg. BEAT in 1 teaspoon each lemon peel and lime peel into the egg mixture. Beat in flour mixture in 4 additions alternately with ¾ cup lemon­lime soda in 3 additions. Transfer batter to prepared pan. Bake in preheated oven until golden on top and tester inserted near center comes out clean, about 1 hour 15 minutes. Cool in cake pan 5 minutes. Turn cake out onto rack and cool completely. COMBINE powdered sugar and remaining ½ teaspoon each lemon peel and lime peel. Whisk enough of remaining soda to form thick smooth icing. Drizzle icing over cake. 12 servings 590 calories, 6.1 grams protein, 86.4 grams carbohydrate, 25 grams fat, 39% calories from fat.
65 Donna’s Lemon Crisps This recipe makes 4 dozen delicious treats. 1 1 ½ 1 (18.25­ounce) package lemon cake mix with pudding cup crisp rice cereal cup butter or margarine, melted large egg PREHEAT oven to 350°F. Combine lemon cake mix and remaining ingredients, stirring well. Shape dough into 1­inch balls; place about 2 inches apart on ungreased baking sheets. BAKE for 9 minutes or until the edges are golden brown. Cool on pan for 1 minute; remove to wire racks to cool completely.
66 Donna’s Lemon­Almond Pound Cake “Every Southern girl is expected to know how to bake a good pound cake.”—Bob 1 3 6 2 1 1 3 1 cup butter, softened cups sugar large eggs teaspoons vanilla extract teaspoon lemon extract teaspoon almond extract cups all­purpose flour (8­ounce) container sour cream PREHEAT oven to 325°F. Grease and flour a 12­cup tube pan. Beat softened butter with an electric mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, one at a time, beating each egg just until the yellow yolk disappears. Add extracts, beating just until blended. ADD flour to butter mixture alternately with sour cream, beginning and ending with flour. Beat batter at low speed just until blended after each addition. Pour batter into prepared tube pan. BAKE for 1 hour and 40 minutes or until a long wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 10 to 15 minutes. Remove from pan; cool completely on wire rack. 10 to 12 servings
67 Donna’s Mediterranean Lentil Salad Southern Living published Donna’s delicious recipe awhile back. 1 1 1 1 1 1 3 1 ½ 2 ½ 1 cup dried lentils small onion, chopped quart water small red bell pepper small green bell pepper tomato green onions (2¼­ounce) can sliced ripe olives, drained cup Italian salad dressing tablespoons lemon juice teaspoon pepper (4­ounce) package crumbled tomato­basil feta cheese BRING first 3 ingredients to a boil in a Dutch oven; reduce heat, and simmer, partially covered, for 15 to 20 minutes or just until lentils are tender. Drain. CHOP bell peppers, tomato, and green onions; add to lentil mixture. Stir in olives and next 3 ingredients; cover and chill. Sprinkle salad with cheese; serve immediately. 5 cups
68 Donna’s Orange Crinkles The original recipe called for regular chocolate chips—perfect for Halloween treats. 1 ½ 2 2 ½­1 (18.25­ounce) package orange cake mix cup oil large eggs teaspoons grated orange rind cup white chocolate chips PREHEAT oven to 350°F. Combine orange cake mix and remaining ingredients, stirring well. Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased baking sheets. BAKE for 12 minutes or until lightly browned. Cool on baking sheet for 1 minute; remove to wire racks to cool completely. 3 dozen
69 Donna’s Pecan Pie Bars These yummy bars are to die for! 1¾ ⅓ ¾ 4 1 ¼ 1 1¼ cups all­purpose flour cup firmly packed brown sugar cup butter or margarine large eggs cup dark corn syrup cup butter or margarine, melted teaspoon salt cups chopped pecans COMBINE flour and ⅓ cup brown sugar; cut in ¾ cup butter with a pastry blender until crumbly. Press mixture evenly into a greased 13x9­inch pan. BAKE at 350°F for 15 to 17 minutes. COMBINE 1 cup brown sugar and next 5 ingredients, stirring well. Stir in pecans. Pour filling over prepared crust. BAKE for 35 minutes or until set. Cool in pan on a wire rack. Cut into bars. 2½ dozen bars
70 Donna’s Pound Cake This pound cake also passes the “Southern girl” test. 2 3 6 2 1 1 3 1 sticks butter, softened cups sugar eggs teaspoons vanilla extract teaspoon lemon extract teaspoon almond extract cups all­purpose flour (8­ounce) carton sour cream PREHEAT oven to 325°F. Grease and flour a tube pan. CREAM the softened butter. Gradually add the 3 cups of sugar. Add the eggs, one at a time, beating each egg just until the yellow yolk disappears. Add the vanilla, lemon, and almond extracts; beat gently. Starting and ending with the flour, alternately add the flour and the sour cream. Mix thoroughly. Pour the batter into the prepared tube pan. BAKE for 1 hour and 40 minutes, checking the cake for doneness after 1 hour and 30 minutes.
71 Donna’s Saucy Apples & Pears Slow cooking is the secret of this delicious recipe. 3 3 1 ¼ ½ 2 ¼ ½ ½ 1 2 cooking apples (1½ pounds) ripe pears tablespoon lemon juice cup butter or margarine, melted cup firmly packed dark brown sugar (3­inch) cinnamon sticks cup raisins cup chopped pecans cup maple syrup tablespoon cornstarch tablespoons water CORE and slice apples and pears; place in a 5­quart slow cooker. Sprinkle with lemon juice, tossing to coat well. COMBINE butter and brown sugar; spoon over fruit. Add cinnamon sticks, raisins, and pecans; drizzle with maple syrup, and stir gently. COOK, covered, on LOW for 3 hours. COMBINE cornstarch and water, stirring well; stir into fruit mixture. COOK, covered, on LOW for 3 hours or until fruit is tender. Remove and discard cinnamon sticks; serve topping over ice cream or pound cake. 8 servings
72 Donna’s Slow­Cooker Chicken Enchiladas Easy and tasty! 3 skinless, boneless chicken breast halves 1 (10½­ounce) can Ro­tel diced tomatoes with lime and cilantro 1 bunch cilantro, chopped fine 2 tablespoons lime juice 1 white onion, diced 1 (4­ounce) can diced Ortega chiles (optional) Mexican cheese White corn tortillas Ortega green enchilada sauce COMBINE first six ingredients (through canned chiles) in a slow cooker; cook on low for 5 to 6 hours. Shred chicken breasts and return to slow cooker; reheat for 30 minutes. PREHEAT oven to 325°. Microwave a stack of tortillas in a microwave steamer for a minute or until they are soft and pliable. Assemble enchiladas and place seam­side down in a baking dish. Cover with enchilada sauce and extra cheese. BAKE for 30 minutes or until the sauce bubbles and the cheese melts.
73 Donna’s Vegetable Lasagna On September 11, 2005, Donna served Vegetable Lasagna for Anna’s 9 th birthday dinner. We’re happy to attest that the occasion—and the lasagna—were delightful! 1 large package Mueller’s lasagna noodles 3 (15­ounce) containers fat­free ricotta cheese 2 cups Parmesan cheese 3 eggs Pepper, to taste Garlic salt, to taste 4 packages frozen chopped broccoli ½ finely diced red onion 1 small carrot or 2­3 baby carrots, grated 3­4 small yellow squash, grated 2­3 (3­cup) packages shredded Mozzarella cheese 4 jars spaghetti sauce (Donna uses 2 each Prego 4­cheese, Prego garlic­onion) PREHEAT the oven to 350°F. Cook the lasagna noodles according to package instructions. Microwave the broccoli, onion, and carrot for 3 minutes; drain very well. Drain the grated squash. COMBINE the ricotta and Parmesan cheeses, eggs, pepper, garlic salt, broccoli, onion, carrot, squash, and 2 of the packages of Mozzarella cheese. ARRANGE 3 layers in a large lasagna pan: sauce, noodles, cheese and vegetable mixture; top the final layer with sauce. COVER pan with foil and bake for 35 to 40 minutes. Remove foil, add Mozzarella, and bake an additional 15 minutes.
74 Dump Cake Don’t let the Plain Jane name fool you. This is totally delicious. 1 1 (20­ounce) can crushed pineapple and juice, undrained (21­ounce) can cherry pie filling or 1 jar Cracker Barrel cherry or blackberry cobbler 1 package Duncan Hines Yellow Cake mix 1­1½ cups pecans ½ cup butter, sliced very thin PREHEAT oven to 350°F. Spray a 9x13­inch baking pan with nonstick vegetable coating. Dump undrained pineapple into pan; spread evenly. Dump in pie filling and spread evenly over pineapple. Dump dry cake mix onto cherry layer; spread evenly. Sprinkle pecans over cake mix. Place butter slices on top. BAKE for 48 to 53 minutes. Check cake during baking; if it’s too dark, put foil over the top. SERVE warm or cool.
75 Easy Coconut Banana Cream Pie To make 2 pies, divide the filling between 2 prebaked 9­inch (2­cup volume each) pie crusts. Top with remaining whipped topping. 1 prebaked (4­cup volume) 9­inch deep­dish pie shell 1 (14­ounce) can sweetened condensed milk 1 cup cold water 1 (3.4­ounce) package vanilla or banana cream instant pudding and pie filling mix 1 cup flaked coconut 1 (8­ounce) container frozen whipped topping, thawed, divided 2 medium bananas, sliced, dipped in lemon juice Toasted or tinted flaked coconut (optional) COMBINE sweetened condensed milk and water in large bowl. Add pudding and coconut; mix well. Fold in 1½ cups whipped topping. ARRANGE single layer of bananas on bottom of pie crust. Pour filling into crust. Top with remaining whipped topping. Refrigerate for 4 hours or until very set. Top with toasted or tinted coconut.
76 Easy Refried Beans Southern Living included this recipe in its March 1999 issue. 1 2 1 1 (10­ounce) can diced tomatoes and green chiles, undrained (16­ounce) cans refried beans (1¼­ounce) envelope taco seasoning mix cup (4 ounces) shredded Mexican cheese blend STIR together first 3 ingredients, and spoon into a lightly greased 2­quart baking dish. Sprinkle with cheese blend. BAKE at 350°F for 20 minutes or until thoroughly heated. GARNISH, if desired, with fresh parsley sprig 4 to 6 servings
77 Eggless Egg Salad Yikes! A (delicious) tofu recipe snuck in. 1 pound firm low­fat tofu 1 large rib celery, chopped ¼ cup finely chopped onion 2 tablespoons to ¼ cup sweet pickle relish ¼ cup low­fat mayonnaise 1 tablespoon prepared mustard Salt and pepper, to taste MASH the tofu, with a fork, in a large bowl; it will be crumbly. Add the celery, onion, relish, mayonnaise, mustard, salt, and pepper; mix thoroughly. SERVE the spread on whole­wheat bread or in pita pockets with lettuce, sliced tomatoes, and sprouts. 4 servings 66 calories, 2 grams fat
78 Eggplant Parmesan Juan­Carlos Cruz, one of the Food Network chefs, demonstrated this easy, low­fat recipe. 1 ½ 1 1 1 3 1 2 1 ½ ¼ ½ 1 ½ cup Italian­seasoned bread crumbs cup egg substitute medium eggplant, sliced into 6 (½­inch) rounds tablespoon olive oil small yellow onion, sliced cloves garlic, crushed and then minced teaspoon crushed red chili flakes (15­ounce) cans crushed tomatoes tablespoon tomato paste teaspoon salt teaspoon black pepper cup chopped fresh basil leaves cup shredded part­skim mozzarella cup grated Parmesan PREHEAT oven to 350°F. Place bread crumbs on a shallow plate. Pour egg substitute onto another shallow plate. Place a wire rack on top of a cookie sheet. Take a round of eggplant, dip it into the egg substitute until fully covered, and then drag through the bread crumbs until completely coated; transfer to a wire rack. Repeat for each round of eggplant and then bake in oven for 15 minutes. HEAT olive oil in a 5­quart nonstick saucepan over medium­high heat while eggplant is baking. Add onion and garlic and sauté until soft, about 1½ minutes. Add the chili flakes and stir to incorporate. Add the crushed tomatoes and tomato paste and stir to blend completely. Bring to a simmer and simmer for 5 minutes. Season with salt and pepper; stir in the basil, and remove from heat. REMOVE eggplant from oven and leave oven at 350°F. Line the bottom of a medium­ sized casserole dish (about 13x11 inches) with the eggplant rounds. Pour the tomato sauce over the eggplant. Top with the cheeses. BAKE for 30 minutes until the cheese is soft and bubbly. Remove from oven and let stand for 5 minutes before serving.
79 Eryl’s Biriyani Lucky for us, Eryl recently found an old notebook with her mother’s biriyani recipe inside—complete with “seers,” an Indian weight measurement that’s the equivalent of 11.5 ounces. Enjoy this family treasure! 1 pound beef, fish, chicken, or vegetables (a mixture of carrots, cauliflower, peas, beans, corn) 3 cups basmati rice, washed ¼­½ pound onions, chopped 1 cup plain yogurt 2 tablespoons ginger, minced (bottled pre­minced works well) 2 tablespoons garlic, minced (bottled pre­minced works well) 2 green chiles, minced 1 dessert spoon coriander 1 dessert spoon cumin 6 strands saffron or 1­2 teaspoons turmeric 6 cardamom pods or ½ teaspoon powdered cardamom, or to taste 6 whole cloves 1 cinnamon stick WASH the rice thoroughly; soak in cold water for ½ hour. Add a little salt to the yogurt. Dice the chiles to a very fine mince. Chop the ginger. Press the garlic or use store­bought chopped garlic. Add the coriander and cumin to the above three ingredients; mix in the yogurt. Add your choice of beef, fish, chicken, or the mixed vegetables; mix well and set aside for 1 hour. Mix the garlic and saffron or turmeric in ½ cup water; set aside. PARBOIL the rice and drain off the water. Thinly slice and sauté the onions until they are golden brown. Add the other ingredients (meat/fish/vegetables), as prepared, to the onions; cook for about 15 minutes. Add the parboiled rice and the saffron/turmeric water, pouring the water into the center. Bring to a boil and simmer until the rice and other ingredients are thoroughly cooked. Add a little water if it gets too dry. SERVE hot, along with a chilled tomato raita. TOMATO RAITA 3 good­sized tomatoes, skins peeled ½ medium onion, chopped 1 (16­ounce) carton plain yogurt Salt and sugar, to taste MIX ingredients; place in the refrigerator until the biriyani has cooked.
80 Eryl’s Curry & Rice With Meatballs “I prefer using Cedar Lake Stakes for the meatballs. For a really good curry, use a generous amount of onions.”—Eryl 1 1 1 1 ½ ½ 4 MEATBALLS (13­ounce) can Cedar Lake Stakes (or Worthington Prime Stakes) cup cracker crumbs cup grated cheese medium onion, grated cup finely chopped pecans teaspoon sage eggs, beaten MIX ingredients thoroughly and form into golf­ball­size meatballs. Fry meatballs, if placing in sauce. CURRY 1½ 2 1 1­2 1 1 1½ 1½ 1 2 large onions, chopped teaspoons curry powder heaping teaspoon cumin teaspoons garam masala teaspoon coriander (14­ounce) can diced tomatoes and juice cans water cups frozen mixed vegetables or large or 2 small potatoes, diced, and 1½ cups frozen peas Knorr vegetable broth cubes SAUTÉ onions until golden. Mix spices with water, forming a paste that is somewhere between runny and thick. Add spices and continue cooking mixture until the liquid starts to evaporate. ADD tomatoes, water, vegetable broth cubes, and vegetables. COOK for about 45 minutes. Add more water if sauce becomes too thick. Basmati rice, in quantity and cooked according to package instructions. Or use Eryl’s Yellow Rice recipe. BBQ SAUCE ½ 1 cup barbeque sauce (12­ounce) jar apricot jam PLUM SAUCE ½ cup barbeque sauce 1 (12­ounce) jar plum jam Small amount fresh lemon juice
81 Eryl’s Nut Cutlets These are yummy! 1 onion 2 tablespoons Crisco 3 heaping tablespoonfuls flour 1 pint milk (scant) ¼ pound ground almonds 4 cups bread crumbs Mace, to taste Pepper, to taste 1 teaspoon celery salt 2 eggs CHOP the onion fine; sauté in 1 tablespoon Crisco for a few minutes. Melt the remaining Crisco in another pan and mix with the flour and add, by degrees, the milk. When it thickens, add the onion, ground nuts, bread crumbs, and seasonings. MIX well over the heat; remove and stir in the beaten eggs. When cool, shape into cutlets, brush with egg and dip in fine bread crumbs. DEEP FRY cutlets and serve with applesauce.
82 Eryl’s Royal Nut Roast “You can use a mixture of nuts or pine kernels, but I think cashews are best.”—Eryl ½ ½ pound ground cashew nuts pound tomatoes, skinned and chopped or 1 (14­ounce) can diced tomatoes, drained very well 1 small onion, chopped and sautéed 2 eggs, well beaten Salt, to taste Pepper, to taste PREHEAT the oven to 400°F. MIX nuts and tomatoes. Add sautéed onions and eggs, and season to taste with salt and pepper. Mix together well. Pour into a well­greased baking dish. BAKE in a hot oven for a half hour. The roast should rise, like a cake, and be golden brown. Turn out onto a dish and serve hot or cold. NOTE FROM ERYL: “I have also used the unbaked mixture for stuffed tomatoes or peppers. Top with grated cheese and fine (store­bought) bread crumbs. If you use canned tomatoes, just make sure they are drained very well or the mixture becomes too sloppy!”
83 Eryl’s Savoury Multigrain Cutlets and/or Chickettes “I usually use the Cedar Lake multi­grain cutlets, although I have used the Loma Linda ones. I find the Cedar Lake cutlets to be more tender.”—Eryl 1 1 can Cedar Lake multigrain cutlets or package frozen Chickettes SLICE the Cedar Lake multigrain cutlets (or thawed chickettes). Coat the sliced cutlets/chickettes with beaten egg, roll in fine bread crumbs, and fry. PLACE the cutlets/chickettes in a baking dish; cover with a sweet and sour sauce, plum sauce, or commercial marinara sauce. PREHEAT the oven to 350­375°F. BAKE until the sauce has heated through and is bubbly. BBQ SAUCE ½ 1 cup barbeque sauce (12­ounce) jar apricot jam PLUM SAUCE ½ cup barbeque sauce 1 (12­ounce) jar plum jam Small amount fresh lemon juice
84 Eryl’s Steamed Savoury “If you can’t locate sage and onion stuffing, substitute chicken­flavored stuffing.”—Eryl 2 cups bread crumbs 2 tablespoons sage and onion stuffing Warm milk, to soften the breadcrumbs and stuffing, about 1 cup ¼ pound ground cashew nuts 2­3 teaspoons fresh parsley, chopped 1 dessert spoon oil 1 egg, beaten Salt, to taste Garlic powder, to taste (optional) SOFTEN the crumbs and stuffing with warm milk. If the mixture seems too dry, add more milk. Add nuts and fresh parsley, 1 dessertspoon of oil, and beaten egg. The mixture should be quite moist. Place in an oiled bowl. FILL a large pan with water and place the bowl inside it, making sure the water does not come up over the top of the bowl. STEAM, covered, on top of the stove, for 1½ hours; maintain the water level by adding more water as needed. Serve hot or cold.
85 Eryl’s Vegetarian Scotch Eggs Combine the mixture for Eryl’s Nut Cutlets. And then . . . HARD BOIL one egg for each person. FORM the Nut Cutlets mixture (recipe below) around each egg into a shape with a flat bottom and oval top. Brush well with egg and roll in fine (store­bought) bread crumbs. DEEP FRY until golden brown. These eggs go nicely with salads. ERYL’S NUT CUTLETS 1 onion 2 tablespoons Crisco 3 heaping tablespoonfuls flour 1 pint milk (scant) ¼ pound ground almonds 4 cups bread crumbs Mace, to taste Pepper, to taste 1 teaspoon celery salt 2 eggs CHOP the onion fine; sauté in 1 tablespoon Crisco for a few minutes. Melt the remaining Crisco in another pan and mix with the flour and add, by degrees, the milk. When it thickens, add the onion, ground nuts, bread crumbs, and seasonings. MIX well over the heat; remove and stir in the beaten eggs. When cool, shape into cutlets, brush with egg and dip in fine bread crumbs. DEEP FRY cutlets and serve with applesauce.
86 Eryl’s Yellow Rice Goodhearted Eryl gave me this recipe—twice—because I lost it the first time. This rice is beautiful and so good! ½ onion, chopped 1 teaspoon chopped garlic Olive oil, to cover bottom of pan 2 cups basmati rice, rinsed thoroughly 1 cup mixed vegetables (optional) Water, to cover rice 1 small can coconut milk (or half of a large can) 1 teaspoon turmeric or saffron threads 1 Knorr vegetable cube 2 teaspoons salt 9­10 whole cloves 6 whole cardamom pods Oil ¼­½ cup raisins ¼­½ cup cashews SAUTÉ onion and garlic in olive oil until softened. Transfer rinsed rice to the pan and sauté a few minutes. Cover rice mixture with water, just so it covers the rice but does not come up too high. Add mixed vegetables (if using), coconut milk, turmeric or saffron, vegetable cube, salt, whole cloves and cardamoms. BRING to a boil; when some of the water has boiled out, turn down heat and cook until the grains are separate and all the moisture has evaporated. SAUTÉ the raisins in a small frying pan in small amount of oil, just until raisins plump up. Remove raisins to a paper towel. Sauté the cashews in the same pan. Transfer rice to a serving dish and sprinkle raisins and cashews over the top of the rice, or mix them in.
87 Esther Bolick’s Orange Marmalade Cake If you’re a fan of Jan Karon’s Mitford series, then you know about the tantalizing Orange Marmalade Cake. Here it is! For the cake 1 cup unsalted butter, softened, more for greasing the pans 3¼ cups cake flour, more for dusting the pans 1 tablespoon baking powder 1 teaspoon salt 2⅔ cups granulated sugar 5 large eggs, at room temperature 4 large egg yolks, at room temperature ⅔ cup vegetable oil 1 tablespoon grated orange zest 2 teaspoons vanilla extract 1 cup buttermilk, at room temperature For the orange syrup 1 cup freshly squeezed orange juice ¼ cup granulated sugar For the filling 1 (12­ounce) jar orange marmalade For the frosting 1 cup heavy cream, chilled 4 tablespoons granulated sugar 1 cup sour cream, chilled THE CAKE PREHEAT the oven to 350°F. Lightly butter three 9­inch round cake pans; line them with parchment paper, then lightly butter and flour the paper, shaking out any excess. SIFT the flour, baking powder, and salt into a large bowl. Sift a second time into another bowl. In the bowl of an electric mixer, beat the butter on medium speed until light in color, about 4 minutes. Add the 2⅔ cups sugar in a steady stream with the mixer running. Beat until light and fluffy, about 4 minutes. Add the eggs and yolks, one at a time, beating well after each addition. Be sure to stop at least once to scrape down the batter from the sides of the bowl. After all of the eggs have been added, continue to beat on medium speed for 2 more minutes. With the mixer on low speed, add the oil and beat for 1 minute. In a small bowl combine the orange zest, vanilla, and buttermilk. Using a rubber spatula, fold in half of the dry ingredients. Scrape down the sides of the bowl and add half of the buttermilk mixture. Fold in the remaining dry ingredients, scrape down the sides, and add the remaining buttermilk. Pour the batter among the prepared pans, smooth the surface, rap each pan on the counter to expel any air pockets or bubbles, then place in the oven. Bake for 30 to 35 minutes, or
88 until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans on racks for 20 minutes. THE ORANGE SYRUP STIR together the orange juice and ¼ cup sugar, in a small bowl, until the sugar is dissolved. While the cakes are still in the cake pans, use a toothpick or skewer to poke holes at ½­inch intervals in the cake layers. Spoon the syrup over each layer, allowing the syrup to be completely absorbed before adding the remainder. Let the layers cool completely in the pans. THE FILLING HEAT the marmalade in a small saucepan over medium heat until just melted. Let cool for 5 minutes. THE FROSTING WHIP the heavy cream with the 4 tablespoons sugar, in a chilled mixing bowl using the wire whisk attachment, until stiff peaks form. Add the sour cream, a little at a time, and whisk until the mixture is a spreadable consistency. TO ASSEMBLE THE CAKE INVERT one of the cake layers on a cake plate and carefully peel off the parchment. Spread one­third of the marmalade over the top, smoothing it into an even layer. Invert the second layer on top of the first, peel off the parchment, and spoon another third of the marmalade on top. Place the third cake layer on top, remove the parchment, and spoon the remaining marmalade onto the center of it, leaving a 1¼­inch border around the edges. Frost the sides and the top border with the frosting, leaving the marmalade on top of the cake exposed. Or, if you prefer, frost the entire cake first, adding the marmalade as a garnish on top. Chill for at least 2 hours before serving.
89 Esther’s Banana Nut Bread Esther Harter, assistant claims director at ARM, shared the recipe for this scrumptious banana bread. BEAT together: ½ cup vegetable oil 1 cup sugar ADD: 2 beaten eggs 3 ripe bananas, mashed Beat well. SIFT: 2 3 cups flour teaspoons baking powder or 1 teaspoon baking soda ADD to first mixture: 3­plus teaspoons milk 1 teaspoon vanilla Beat well. STIR in: ½ cup chopped pecans PREHEAT oven to 350ºF. Coat a loaf pan with cooking spray. BAKE for 1 hour or until the bread tests done in the middle. COOL thoroughly; store in an airtight container.
90 Fruit Cobbler This simple gem reminds me of Grandma Lance’s cobbler. Yum! ¼ 1 1 2 ½ 1 1 ½ pound margarine cup flour cup sugar teaspoons baking powder cup milk quart canned or fresh peaches or other fruit cup water cup sugar MELT the margarine and pour into a 9x12x2­inch baking pan. Combine flour, sugar, baking powder, and milk. Pour into baking pan. DRAIN the fruit and combine with water and sugar. Carefully pour into pan. BAKE in a 375°F oven for about 1 hour. When done, the batter will have risen to the top and should be a beautiful brown.
91 Fudge Substitute 1⅔ cups peanut butter and milk chocolate chips for semi­sweet chips and ½ cup chopped peanuts, for pecans or walnuts, for a peanutty chocolate fudge option. 1½ ⅔ ¼ 2 1½ ½ 1 cups granulated sugar cup evaporated milk teaspoon salt cups miniature marshmallows cups semi­sweet chocolate chips cup chopped pecans or walnuts (optional) teaspoon vanilla LINE an 8­inch­square baking pan with foil. Combine sugar, evaporated milk, butter, and salt in medium heavy­duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. BOIL, stirring constantly, for 4 to 5 minutes. Remove from heat. Stir in marshmallows, chocolate chips, nuts, and vanilla. Stir, vigorously, for 1 minute or until marshmallows are melted. POUR into prepared baking pan; refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into pieces. 49 pieces
92 German Sweet Chocolate Cake Make this cake, which may seem like your life’s work—or just prepare the cake mix. 1 ½ 1 2 4 1 2¼ 1 ½ 1 4 (4­ounce) package Baker’s German Sweet Chocolate cup boiling water cup butter or margarine cups sugar egg yolks teaspoon vanilla cups sifted all­purpose flour (or 2½ cups sifted cake flour) teaspoon baking soda teaspoon salt cup buttermilk egg whites, stiffly beaten PREHEAT oven to 350°F. Melt chocolate in boiling water; cool. Cream butter and sugar until fluffy. Add yolks, one at a time, beating well after each. Blend in vanilla and chocolate. SIFT flour with soda and salt; add alternately with buttermilk to chocolate mixture, beating after each addition until smooth. Fold in beaten egg whites. Pour into three 9­inch layer pans, lined on bottom with parchment paper. BAKE for 30 to 35 minutes; cool. Frost only tops of layers. COCONUT­PECAN FROSTING COMBINE 1 cup evaporated milk, 1 cup sugar, 3 slightly beaten egg yolks, ½ cup butter or margarine, and 1 teaspoon vanilla. Cook and stir over medium heat until thickened, about 12 minutes. Add 1⅓ cups Baker’s angel flake coconut and 1 cup chopped pecans. COOL until thick enough to spread, beating occasionally. 2½ cups
93 Gladys Scott’s Apple Delight Cake “Don’t count the calories in this cake!”—Gladys 2 1 1 1 ½ 1 1 ½ ½ cups peeled raw, grated apples cup flour cup sugar teaspoon cinnamon teaspoon baking soda egg teaspoon vanilla cup margarine cup chopped walnuts PREHEAT oven to 350°F. Grease an 8x8­inch pan. Combine ingredients. BAKE for 35 to 40 minutes. The cake should still be moist. SERVE warm with sauce. SAUCE ¼ ¼ ½ ½ ½ cup brown sugar cup sugar cup light cream or canned milk cup margarine or butter teaspoon vanilla HEAT the sauce and pour over warm cake. Top with a dollop of whipped cream or butter brickle ice cream. Pour a little sauce of the top of the ice cream, too. The cake freezes well.
94 Grandma Alice’s Baked Beans Very yummy! 2 cups Great Northern dried beans ½ cup vegetable oil ½ cup white sugar ½ teaspoon mustard Ketchup Salt POUR boiling water over beans; soak for 1 hour. Pour off water, and add fresh water, oil, and sugar; cook until about half tender. Add mustard, ketchup, and salt. BAKE at 350°F until the beans are tender.
95 Grandma Alice’s Cranberry Relish This is a treasured Thanksgiving specialty. 1 1 package cranberries medium orange, preferably Navel, unpeeled, scrubbed, seeded and cut into 1­inch chunks 2 medium apples, diced fine 1 cup granulated sugar, or to taste Cinnamon Coarsely chopped nuts WASH cranberries, discarding any that are soft. Combine berries and orange in a food processor, and pulse until finely chopped. Add diced apples, sugar, cinnamon and nuts. Add the cranberries and pulse until the berries are coarsely chopped; transfer to a bowl. STIR in the sugar, pecans, and cinnamon.
96 Grandma Lance’s Apple Dumplings I’m sorry if you never tasted these unbelievable apple dumplings! (Incidentally, kiddies, Grandma preferred Gold Medal flour.) PASTRY 2¼ ¾ ¾ cups sifted flour teaspoon salt cup shortening SIFT together the flour and salt. CUT in ¾ cup shortening, first cutting in half, until the mixture looks like “meal,” then cutting in the rest, until particles are the size of giant peas. SPRINKLE 5 tablespoons water over mixture, mixing with fork to make dough stay together. Round up into a ball and divide dough into 2 or 3 pieces to make it easier to handle. ROLL dough ⅛ inch thick on lightly floured cloth­covered board into 7­inch squares 6 ½ 1½ 1 APPLES AND SUGAR MIXTURE medium­size, tart, juicy apples cup sugar teaspoon cinnamon tablespoon butter PARE and core apples. Place an apple on each square of pastry. Fill cavities with sugar/cinnamon mixture and dot with butter. MOISTEN points of pastry square, bringing opposite points up over the apple and overlapping them. Seal well. SYRUP AND BAKING DIRECTIONS 1 4 ¼ 2 cup sugar tablespoons butter teaspoon cinnamon cups water PREHEAT oven to 425°F. BOIL syrup ingredients for 3 minutes. PLACE dumplings about 2 inches apart in a 9x13x2­inch baking pan. Pour hot syrup around dumplings. BAKE, immediately, for 40 to 45 minutes.
97 Grandma Lance’s Baked Macaroni & Cheese Grandma Lance—Sarah Rebecca Lance, that is—originated this olde family receipt. 1 24 1½ 1½ ½ 1 1 4 2­3 (16­ounce) package ditalini or elbow macaroni, cooked saltine crackers, finely crushed teaspoons garlic powder teaspoons salt teaspoon pepper (10­ounce) block sharp Cheddar cheese, shredded (10­ounce) block extra­sharp Cheddar cheese, shredded large eggs, lightly beaten cups milk LAYER one­third each of macaroni, crackers, garlic powder, salt, pepper, and cheeses into a lightly greased 13­x9­inch baking dish. Repeat layers. (If you use a larger baking dish, you will have only two layers.) WHISK together eggs and milk; pour over macaroni mixture. BAKE at 350°F for 55 to 60 minutes or until golden and set. Let stand 10 minutes before serving.
98 Grandma’s Bran Pumpkin Muffins Grandma loved pumpkin—and muffins. 1½ 2½ 1 1 1 ½ 1 ⅔ 1 1 ½ ¾ 1½ cups all­purpose flour teaspoons baking powder teaspoon salt teaspoon cinnamon teaspoon nutmeg cup sugar cup Kellogg’s All Bran cereal cup milk cup solid pack pumpkin egg cup shortening cup seedless raisins (optional) teaspoons sugar PREHEAT oven to 400°F. Stir together flour, baking powder, salt, cinnamon, nutmeg, and the ½ cup sugar; set aside. MEASURE all bran cereal, milk, and pumpkin into large mixing bowl, stir to combine. Let stand about 2 minutes or until cereal is softened. Add egg and shortening and beat well. ADD flour mixture, stirring until combined; fold in raisins. Portion batter evenly into 12 greased 2½­inch muffin pan cups. Sprinkle with the 1½ teaspoons sugar. BAKE for about 35 minutes or until lightly browned.
99 Grandma Lance’s Can’t Fail Fudge This very good recipe makes 2½ pounds of fudge. 4 ⅔ 1½ ¼ ¼ 1 1 ½ cups miniature marshmallows cup evaporated milk cups sugar cup butter or margarine teaspoon salt (12­ounce) package semisweet chocolate pieces teaspoon vanilla cup chopped nuts COMBINE marshmallows, milk, butter, sugar, and salt in saucepan. Cook and stir until mixture comes to a full boil. BOIL 5 minutes over medium heat, stirring constantly. Remove from heat and add chocolate pieces, beating until melted. POUR into a greased 9­inch square pan. Chill until firm.
100 Grandma Lance’s Cashew Holiday Loaf “Serve this with chicken­style gravy and/or cranberry sauce.”—Grandma 2 1 1 1 1 2 2 2 1 1 1 4 3 1½ tablespoons oil medium onion, diced cup finely diced celery clove garlic, minced (optional) (4­ounce) can mushroom pieces, drained (reserve liquid) cups vegeburger cups liquid (reserved mushroom liquid plus water) tablespoons chicken­like seasoning teaspoon paprika teaspoon Accent (optional) teaspoon sage or rosemary eggs, beaten cups Pepperidge Farms dry stuffing mix cups raw cashews, washed, lightly toasted, chopped PREHEAT oven to 350°F. POUR the oil into a large nonstick skillet; add the next 5 ingredients, and stir for 5 minutes. Add liquid and seasonings. Remove from heat and add remaining ingredients; mix well. Transfer to a greased 2­quart baking dish. COVER and bake for 30 minutes. Remove cover and bake for 15 minutes or until browned. Let stand at least 10 minutes to cool. Run knife around edges and invert on serving platter. 12 servings
101 Grandma Lance’s King’s Rice Grandma really liked this Corona Church Cookbook dish, and fixed it fairly often. Leftover cooked rice or 1 package Uncle Ben’s Quick Brown Rice 2 cups diced celery 1 cup diced green onion 1 cup diced green pepper Butter 1 (13­ounce) can soyameat or 1 (13­ounce) can Loma Linda Swiss Stake 2 cans mushroom soup, diluted with 1 can of water 2 packages G. Washington’s broth Kitchen Bouquet, enough to add color PREPARE rice according to package directions. SAUTÉ the celery, onion, and pepper in butter (don’t over­fry). Add soyameat or Swiss Stake, mushroom soup, water, and G. Washington’s broth. Bring to a simmer, but don’t overcook. POUR gravy over rice.
102 Grandma Lance’s Little Poems Going through some of Grandma’s files recently, I found an envelope with my name on it. Inside, I found these little poems that Grandma had written out. Several years ago, I’d asked her to write down her poems. But I didn’t know she had actually done it. Enjoy this treasure! Those Pesky Germs Will Get You If You Don’t Watch Out! Once there was a little boy who wouldn’t brush his teeth. And he had ragged fingernails, all dirty underneath. He wouldn’t ever go to bed till awful late at night. And if he felt a breath of air, he’d shut the windows tight. And every time he had a cold, he’d sneeze, and sneeze, and sneeze. And said he didn’t care a rap how much he spread disease. And so he kept on sneezin’ and scatterin’ germs about. And those pesky germs will get you, if you don’t watch out! And once there was a little girl who said, “Vegetables I hate.” And, goodness sake, you ought to see the kinds of things she ate. If there was any candy ’round, she’d hog more than her share. And if they said ’twasn’t good for her, she said she didn’t care. She lunched on greasy doughnuts and just loved pie and cake. And she gobbled down her food so fast, she got a stomachache. And, bye and bye, when she grew up, she had rheumatis’ and gout. And those pesky germs will get you, if you don’t watch out! I’m Sorry But I Didn’t Think Once there was a robin who lived outside the door Who wanted to come inside and hop upon the floor. “Oh, no,” said his mother, “you must stay with me. “Little birds are safest, sitting in a tree.” “I don’t care,” said robin, and gave his tail a fling. “I don’t think the old folks know quite everything.” Down he flew, and kitty seized him, ere he had time to blink. “Oh,” he cried, “I’m sorry, but I didn’t think.” Piggy Wig and Piggy Wee Piggy Wig and Piggy Wee, hungry pigs, as pigs could be. For their dinner had to wait, down behind the barnyard gate. Piggy Wig and Piggy Wee climbed the barnyard gate to see Peeping through the gate so high, but no dinner did they spy. Piggy Wig and Piggy Wee got down, sad as pigs could be— But the gate soon opened wide, and they scampered forth outside.
103 Good Mother Hen Good Mother Hen sits here on her nest Keeps the eggs warm beneath her soft breast. Waiting, waiting, day after day Hark! There’s a sound she knows very well. Some little chicks are breaking the shell. Peck, peck, pecking away. (“I don’t remember the rest.”—Grandma) Pea Green Song (Grandma’s school in Montrose, Colorado) If you strike a thorn or rose, keep a­goin’, keep a­goin’. If it rains or if it snows, keep a­goin’, keep a­goin’. ’Taint no use to sit and whine ’cause the fish ain’t on your line. Bait your hook and keep on tryin’, keep a­goin’ If the weather kills your crop, keep a­goin’, keep a­goin’ If you tumble from the top, keep a­goin’, keep a­goin’ ’Taint no use to sit and whine ’cause the fish ain’t on your line Bait your hook and keep on tryin’, keep a­goin’. Be the Best of Whatever You Are If you can’t be a pine on the top of the hill, Be a shrub in the valley—but be The best little shrub at the side of the rill; Be a bush if you can’t be a tree. We can’t all be captains, some have to be crew, There’s something for all of us here; There’s work to be done and we’ve all got to do Our part on the way that’s sincere. If you can’t be a highway, then just be a trail If you can’t be a sun, be a star; It isn’t by size that you win or you fail . . . Be the best of whatever you are. —Douglas Malloch
104 Little Bird Song Up, up in the sky, the little birds fly; Down, down in the nest the little birds rest, With a wing on the left, and a wing on the right, We’ll let the dear birdies rest all the long night. The round sun comes up, the dew floats away; “Good morning, bright sunshine!” the little birds say. “How bright are the flow’rs, how green is the wood, Our heavenly Father, how kind and how good!”
105 Grandma Lance’s Meatless Meatballs I’m not sure how we survived before Grandma adapted this recipe from one in the Corona Church Cookbook. 3 cups ground or chopped pecans 3 cups grated cheese (part Pepper Jack, if desired) 3 onions, grated,and/or 1 envelope Lipton onion soup mix 12 eggs (or ½ eggs, ½ egg substitute product) 3 cups soda cracker crumbs 1½ teaspoons Lawry’s seasoned salt 1 teaspoon garlic powder 1 teaspoon onion powder ¼­½ teaspoon red pepper 4 drops Tabasco sauce Spaghetti sauce or sweet and sour sauce PREHEAT oven to 350°F. Coat two 9x12­inch baking pans with nonstick vegetable spray. Mix ingredients and form into golf­ball­size meatballs. Place meatballs in a single layer in the baking pans. POUR sauce over the tops and sides of the meatballs, covering all surfaces. COVER casseroles and bake for 45 minutes. (If baking 2 pans meatballs as well as 1 pan Golden Potato Casserole, bake at 375°F for 65 minutes.) SWEET AND SOUR SAUCE Double this recipe, if you don’t use spaghetti sauce for some of the meatballs. ¾ cup barbecue sauce 1 (18­ounce) jar apricot preserves MIX and pour over the meatballs. Bake as directed (above).
106 Grandma Lance’s Microwave Peanut Brittle Here is Grandma’s fabulous recipe. You’ll have to move really fast to make it come out right! 1½ 1 ½ ½ 1 1 1 cup raw shelled peanuts, skins on cup sugar cup light corn syrup teaspoon salt (optional) teaspoon butter teaspoon vanilla extract teaspoon baking soda STIR together peanuts, sugar, corn syrup, and salt in a 1½­quart microwave safe container. Microwave on High setting for 4 minutes. Stir, and microwave for 4 minutes longer. Stir in butter and vanilla. Microwave on High for 2 minutes longer. ADD baking soda and quickly stir until light and foamy. Immediately pour onto lightly greased baking sheet; spread to ¼­inch thickness. When cool, break into pieces. STORE in an airtight container. 1 pound
107 Grandma Lance’s Chili Beans Hooray! This is Grandma’s famous New Year’s Chili Beans recipe. 3 3 2 1 1 1 2 2 medium onions, chopped large garlic cloves, finely minced (8­ounce) cans tomato sauce package chili seasoning tablespoon olive oil (20­ounce) can vegeburger. (52­ounce) cans kidney beans (52­ounce) cans pinto beans WHIZ the onions, garlic, tomato sauce, and chili seasoning in the blender or food processor. BROWN the vegeburger in the oil. Add the burger to the tomato mixture. COOK over moderate heat for 20 minutes. Transfer to the beans. Bring the chili to a slow boil; lower the heat and cook approximately 20 minutes.
108 Grandma Lance’s Oatmeal­Raisin Cookies What was her secret for making these cookies taste so good? 1 1¼ ½ 2 2 2 ½ 1¾ 1 1 ¼ 2½ 1 1 cup (2 sticks) margarine cups firmly packed brown sugar cup granulated sugar eggs tablespoons milk teaspoons vanilla teaspoon salt (optional) cups all­purpose flour teaspoon baking soda teaspoon ground cinnamon teaspoon ground nutmeg cups quick or old­fashioned oats cup raisins cup coarsely chopped nuts (optional) PREHEAT oven to 375°F. BEAT margarine and sugars until creamy. Add eggs, milk, and vanilla; beat well. Add flour, baking soda, salt, cinnamon, and nutmeg; mix well. Stir in oats, raisins, and nuts DROP by rounded measuring tablespoons onto an ungreased cookie sheet. BAKE for 9 to 10 minutes for a chewy cookie; 12 to 13 minutes for a crisp cookie.
109 Grandma Lance’s Peanut Butter Cookies Grandma used this Skippy Peanut Butter recipe, but I think we would all agree that her touch magically transformed these little gems. 1 1 ¼ 1 ½ 1 ½ 2 1 1½ teaspoon baking powder teaspoon baking soda teaspoon salt cup creamy or chunky peanut butter cup butter or margarine cup packed brown sugar cup sugar eggs teaspoon vanilla cups flour PREHEAT oven to 350°F. In medium bowl combine flour, baking powder, baking soda and salt; set aside. BEAT peanut butter and butter, in large bowl with mixer at medium speed, until smooth. Beat in sugars until blended. Beat in eggs and vanilla. Add flour mixture; beat until well blended. If necessary, refrigerate dough. SHAPE dough into 1­inch balls. Place 2 inches apart on ungreased cookie sheets. Flatten with fork dipped in sugar, making a criss­cross pattern. BAKE for 11 to 13 minutes or until lightly browned. Remove; cool completely on wire rack. Store in a tightly covered container.
110 Grandma Lance’s Tangy Lemon Meringue Pie In her prime, Grandma often baked three of these prize­winners at a time. PASTRY FOR 9­INCH PIE 1 ½ ⅓ 2 cup flour, sifted teaspoon salt cup shortening tablespoons water PREHEAT oven to 475°F. MIX together the flour and salt. CUT in shortening. Gather dough together and press firmly into a ball. ROLL out dough into a circle 1 inch larger around than the pan. Fit dough into pan and flute edges. Prick pastry with a fork to prevent puffing. BAKE for 8 minutes; cool pie shell. LEMON PIE FILLING 1½ cups sugar ¼ teaspoon salt ½ cup cornstarch (or 5 tablespoons flour and 5 tablespoons cornstarch Grated peel of 2 lemons 2 cups hot water 3 eggs, separated ½ cup lemon juice 2 teaspoons butter MIX together in saucepan the sugar, salt, cornstarch, and lemon peel. STIR in hot water, cooking and stirring for 7 minutes. BEAT egg yolks slightly with lemon juice, and slowly stir in about 1 cup of hot mixture. STIR this into hot mixture and continue cooking and stirring 5 minutes. Add butter. (Reserve 3 egg whites for meringue.) During cooling, beat filling with a spoon to keep it fluffy. When filling is thoroughly cold, spread into pie shell. MERINGUE AND BAKING DIRECTIONS 3 egg whites Pinch of salt 4 tablespoons sugar PREHEAT oven to 325°­350°F. PLACE egg whites and salt in bowl. WHIP until stiff but not dry, about 1 to 1½ minutes. Turn speed down and gradually add sugar, about ½ minute. Spread meringue in swirls over filling. BAKE for 10 to 15 minutes or until the swirls are lightly browned.
111 Grandma Lance’s Toffee­Nut Bars OK, kiddies, here they are! ½ ½ 1 BOTTOM LAYER cup soft shortening (half butter) cup brown sugar cup sifted all­purpose flour PREHEAT oven to 350°F. Mix together thoroughly the shortening and sugar. Stir in the flour. Press and flatten with your hand to cover the bottom of an ungreased 13x9­inch baking pan. BAKE 10 minutes. Then spread with Almond Coconut Topping. ALMOND COCONUT TOPPING 2 1 1 2 1 ½ 1 1 eggs cup brown sugar teaspoon vanilla tablespoons flour teaspoon baking powder teaspoon salt cup moist shredded coconut cup chopped almonds or other nuts BEAT eggs well. Stir in the brown sugar and vanilla. Mix together and stir in the flour, baking powder, and salt. Mix in the coconut and nuts. Transfer to the baking pan. RETURN baking pan to the oven and bake 25 minutes more or until the topping is golden brown. Cool slightly, then cut into bars.
112 Grandma Lance’s Twice­Baked Potatoes “Just a little reminder: when you bake the potatoes the first time, leave a little space between each one. Don’t have them touching or they may not bake evenly. When you mash the potatoes, the lumps will probably never disappear completely, but don’t worry—it just makes them homemade. You can make them as rich or as plain as you want by using milk or cream and varying the amount of margarine or butter—just experiment.”—Grandma. PREHEAT the oven to 350°F. SCRUB 6 medium­size potatoes (or any amount). PRICK the tops of each potato 3 or 4 times with a fork. BAKE potatoes until they are well done. Remove the potatoes from the oven; cut a thin slice from the top of each one. SCOOP out the center of the potato with a spoon, leaving a thin outer skin. Place the scooped­out potato in a large bowl; mash with a potato masher until the lumps disappear. ADD warm milk or cream, melted butter or margarine, and salt to taste. Be a little cautious: don’t add too much milk at first—it’s easy to make them too runny—just proceed as if you were making mashed potatoes. SPOON the mashed and seasoned potatoes back in the shells; cover with grated Cheddar cheese. BAKE until the potatoes are hot and the cheese melts.
113 Grandma’s Veggie Meat & Rice Casserole Grandma improved this tasty recipe from one of Laurie’s cohorts, and took it up another notch. Bam! 1 medium onion, diced or ½ cup diced green onions 1 cup diced celery 1 cup diced carrots 1 cup diced soyameat or FriChik 1 cup uncooked rice MIX ingredients and put them into a casserole. COOK for 3 minutes: ¼ cup oil 1 teaspoon Vegex or Savorex 2 cups water 2 packets George Washington broth or McKay’s chicken­like seasoning 1 can condensed mushroom soup (plain or roasted garlic) 1­2 teaspoons dry Lipton onion soup mix POUR sauce over casserole ingredients and mix gently. COVER and bake at 350°F for one hour. NOTE: Two (13­ounce) cans of FriChik, sliced and diced, yields 3 cups, enough for a triple recipe, which fits into a large casserole.
114 Greek Ambrosia Sandwich This sandwich is bursting with flavor and texture—sharp feta cheese, mellow cream cheese, garlic and dill—and much more! 1 4 2 2 2 ⅛ ¾ ⅓ 12 1 or 2 2 2 cup crumbled feta cheese (4 ounces) ounces cream cheese or Neufchâtel, softened tablespoons mayonnaise or mayonnaise substitute large garlic cloves, peeled and minced tablespoons finely chopped fresh dill cup diced, drained oil­packed sun­dried tomatoes cup diced red bell pepper (1 medium pepper) cup diced red onion slices crusty sourdough bread, lightly toasted medium avocados, peeled, seeded, and sliced medium tomatoes, sliced cups fresh spinach leaves (lightly packed) COMBINE the feta, cream cheese, mayonnaise, garlic, dill, and salt in a food processor, and process until smooth. TRANSFER to a bowl, and stir in the sun­dried tomatoes, red pepper, and red onion. SPREAD the cheese mixture on six of the bread slices. Top with the avocado, tomato, spinach leaves, and the remaining bread. Cut and serve. 6 generous servings
115 Guacamole & Cheese Chimichangas These doubly crisp tortillas with their rich, creamy filling are one of those indulgences best saved for special occasions! Cheese filling: 2 cups cottage cheese 1 cup grated Cheddar cheese (4 ounces) 1 cup grated Monterey Jack cheese (4 ounces) 1 small jalapeño pepper, minced ¼ teaspoon salt ½ teaspoon ground coriander ¼ cup chopped pitted black olives Guacamole filling: 2 medium avocados, peeled and seeded 5 large garlic cloves, peeled and minced ¼ cup finely chopped red onion 1 large tomato, diced (1 cup) ¼ teaspoon salt 1 tablespoon fresh lime or lemon juice 2 tablespoons minced fresh cilantro 8 (10­inch) flour tortillas ¾­1 cup canola oil Sour cream for serving Salsa for serving For the cheese filling: STIR together the cottage cheese, Cheddar, Monterey Jack, jalapeño, salt, coriander, and olives in a medium­size bowl. For the guacamole filling: MASH the avocados (in another bowl), and stir in the garlic, onion, tomato, salt, lime juice, and cilantro. PREHEAT the oven to 400°F. SPREAD the tortillas on a work surface. Divide the cheese filling among them, placing about ⅓ cup on each. Spread the filling, leaving a 2­inch border around the edges. DIVIDE the guacamole among the tortillas, placing about ¼ cup on each. Spread the guacamole over the cheese filling.
116 Harold & Joan’s Holiday Blanched Almonds “This recipe makes enough for about 10 minutes of steady munching.”—Harold & Joan 2 pounds raw almonds COVER 2 pounds of almonds with water in a large pot, and bring to boiling. BOIL for 2 to 3 minutes; drain, and rinse with cold water until the temperature of the almonds is comfortable for handling. SLIP off the skins and place the nuts in a single layer on an ungreased cookie sheet. PREHEAT oven to 225°F. Salt almonds. ROAST approximately 2 hours, or until they are slightly golden. NOTE: Almonds will be crisper after cooling.
117 Harold’s Romanian Roasted Eggplant Dip Harold tasted a delicious Baba Ghanoush on a trip to Romania. Inspired, he came home and perfected his own version. 1 1 2 1 ¼ 1 large eggplant large onion, diced bell peppers, diced (14½­ounce) can diced tomatoes cup olive oil teaspoon salt SEAR the eggplant, in a cast iron or heavy frying pan with no oil and the heat set at maximum, until it’s charred and black all over and the juices are beginning to come out, a process that takes 15 to 20 minutes. The idea is to not just burn the outside but to internally cook it as well. After the eggplant is cooked in the frying pan, carefully remove and discard the burned outside skin and cut the inside “meat” into ½­ to 1­inch chunks. The flavor of the smoked outside skin penetrates the eggplant meat and flavors the whole sauce. TRANSFER the eggplant chunks in a saucepan to cook with the diced onion, bell peppers, and tomatoes (should be about equal parts of all vegetable ingredients). ADD olive oil and salt and cook slowly in a covered saucepan for about 1½ hours or until it all has been thoroughly cooked and tastes good. USE on bread as a spread or with crackers or fresh veggies as a dip. COVER and refrigerate, for 2 to 3 weeks.
118 Helen’s Cheese Enchiladas Kindhearted Helen invented the basic cheese enchilada recipe and shared it with Pat, who, ever since, has represented it as her own. Shame, shame, shame! 32 16 1 1 1½­2 3 ounces shredded Colby and Monterey Jack cheeses ounces pepper jack, grated (4­ounce) can chopped olives (4­ounce) can chopped green chiles bunches green onions, sliced thin dozen (approx.) corn tortillas COMBINE ingredients except tortillas in a large bowl, mixing gently but thoroughly by hand. Soften a dozen tortillas at a time in a microwavable steamer, each time with 1 teaspoon of water, for 2 minutes on High. PREHEAT oven to 350°F. Coat two 10x13­inch pans with Pam. Place a softened tortilla on a plate and ⅓ cup of the cheese mixture down the center of the tortilla. Roll up and place the enchilada seam­side down in the pan. Repeat until both pans are full (single layers). Pour sauce over the enchiladas to about half the depth of the enchiladas. Sprinkle additional cheese mixture over the top. BAKE for 25 to 30 minutes or until the sauce bubbles and the cheese has melted. 2 2 SAUCE (19­ounce) cans Old El Paso mild enchilada sauce (10­ounce) cans undiluted cheddar cheese soup WHISK smooth and simmer, but don’t boil. SPANISH RICE Cooking spray 1 (14­ounce) box Uncle Ben’s Quick Brown Rice 1 tablespoon olive oil (optional) 1 medium onion, chopped 1­2 garlic cloves, minced, or 1 teaspoon diced garlic in oil 1 (10½­ounce) can Ro­tel (mild) diced tomatoes and chiles, undrained 1 teaspoon ground cumin 2 teaspoons salt. 5 cups (total) water/tomatoes and chiles COAT a large skillet with Pam. Heat skillet; add rice and stir with a wooden spoon for about a minute. If using oil, make a well in the center of the rice; add oil, onion, and garlic. Sauté for about a minute or until the onion and garlic soften. COMBINE tomatoes, cumin, salt, and enough water in a blender container to reach the 5­cup line; blend for about 30 seconds. ADD mixture to rice and, if necessary, additional water to totally cover the rice; heat to a rolling boil.
119 COVER skillet with a tight­fitting lid, turn down heat, and simmer for about 15 minutes or until the rice is tender. NOTE: This recipe easily makes enough to fill two large pans; for a single casserole, cut the quantities in half. For a lower fat, higher fiber version, include ¼ cup Spanish Rice with ¼ cup cheese mixture for each enchilada.
120 Helen’s Cottage Cheese Patties “I sometimes add 1 cup pecans or walnuts and 1 cup shredded cheese.”—Helen 1 ¼ 4 2­4 1 1 1 1 4 quart lowfat (2%) cottage cheese cup dehydrated chopped chives cups quick­cooking oatmeal, uncooked tablespoons nutritional yeast flakes (13­ounce) can FriChik, shredded, plus liquid envelope Lipton Onion Soup mix, whizzed to a powder in food processor tablespoon Bill’s Best beef­like seasoning tablespoon Bill’s Best chicken­like seasoning eggs MIX thoroughly. Form into patties. Preheat oven to 350°F. FRY in a small amount of oil or Pam. BAKE, covered, 350°F for 15 minutes; uncover and bake another 15 minutes. SERVE plain or with gravy made of mushroom soup and an equal amount of milk.
121 Helen’s Do­Pep Gluten Steaks “It’s best to double these recipes.”—Helen BROTH 1 tablespoon oil 1½ tablespoons Vegex 1 teaspoon salt (optional) 1 onion, diced 1 cup diced celery ¼ cup soy sauce 4­6 cups water ¼ teaspoon poultry seasoning 1 package G. Washington broth Kitchen Bouquet, enough to add color 1 1 1 1 1 ¼ GLUTEN STEAKS tablespoon Loma Linda Gravy Quik tablespoon soy sauce tablespoon brewer’s yeast cup water cup Do Pep teaspoon poultry seasoning MAKE the broth first and put on the stove to boil. MIX all steak ingredients except Do­Pep. Add Do­Pep, quickly mixing it until well blended so no dry ingredients remain. It thickens quickly. SHAPE the mixture into a roll and let it stand 3 to 5 minutes. (I prefer a fatter roll, about 2½ inches). CUT into ½­inch (or less) slices. You can shape it a somewhat circular shape, instead of oval. DROP sliced steaks into the boiling broth. They will double in thickness while cooking. SIMMER, uncovered, for 1½ hours.
122 Helen’s Easy Fruit Cobbler This should be called Helen’s Easy—and Tasty—Fruit Cobbler. 4 cups sliced fruit 1 cup sugar ½ cup butter 2 cups Bisquick 2 cups milk Ground nutmeg PREHEAT oven to 350°F. Combine sugar and fruit in a bowl; set aside. COAT an 8x11­inch baking pan with nonstick vegetable spray. Add butter and transfer pan to oven; melt until bubbly, not browned. MIX Bisquick and milk in a separate bowl; pour over melted butter in baking pan. Spoon fruit mixture on top; sprinkle with nutmeg, but do not stir. BAKE 1 hour.
123 Helen’s Enchiladas This recipe makes about 18 enchiladas. 1 pound Cheddar cheese, grated 1 pound Monterey jack cheese, grated 1 pound low­calorie cottage cheese 1 (4­ounce) can chopped olives 3­6 chopped green onions, including tops 1 (4­ounce) can chopped green chiles Sour cream (optional) 18 corn tortillas Cheddar cheese PREHEAT oven to 350°F. DIP corn tortillas in tortillas in ½ mild enchilada sauce and tomato sauce. Place 1 heaping tablespoon cheese mixture on softened tortilla, roll, place enchilada, seam­side down, in a 10x12x2­inch baking dish. To make ahead, stop here. POUR remaining sauce and some grated cheese on top. BAKE in preheated oven 30 to 40 minutes.
124 Helen’s Ranchero Sauce for Enchiladas Olé! Another miracle from Helen’s Mexican kitchen. ¼ 1 1½ 1 ¼ ¼ 1 1 ½ 1½ 2 2 2 cup oil large onion, chopped ribs celery, chopped green pepper, seeded and chopped cup flour teaspoon marjoram teaspoon cumin teaspoon oregano teaspoon salt teaspoons garlic powder cups water teaspoons McKay’s chicken­style seasoning cups crushed tomatoes. COOK all ingredients over medium heat, stirring until the mixture boils and thickens, about 1 hour. Sauce for 12 enchiladas
125 Helen’s Scalloped Potatoes Yum! 10 8 8 3½­4 1 pounds russet potatoes, scrubbed but unpeeled tablespoons butter tablespoons flour cups milk pound grated Tillamook or Cheddar cheese BOIL potatoes 20 to 30 minutes. STIR butter and flour in a skillet, for 1 to 2 minutes; add milk, and stir until thickened. Add cheese. PREHEAT oven to 350°F. Peel potatoes, slice, and layer with cheese sauce. BAKE 1 hour.
126 Helen’s Special K Loaf Filet of Special K reigns! ½ 1 1 1 1 1 3 5 ½ 1 1 4 cup margarine medium onion, diced package Lipton onion soup mix cup chopped pecans or walnuts tablespoon McKay’s chicken­like seasoning package G. Washington broth mix eggs egg whites cup milk (13­ounce) can soyameat chicken­style, drained quart cottage cheese cups Special K cereal ½ ½ ¼ ¼ 3­4 ½ OPTIONAL ADDITIONS cup Pepperidge Farm Stuffing mix cup Pepperidge Farm Cornbread Stuffing mix cup sunflower seeds cup pine nuts drops Tabasco sauce teaspoon Mrs. Dash’s seasoning SAUTÉ onion, onion soup mix, chopped nuts, chicken seasoning, and broth powder in margarine in a large skillet. Beat eggs, egg whites, and milk together. In a large mixing bowl, combine skillet mixture with drained, diced soyameat and remaining ingredients, mixing well. BAKE in a well­greased large flat pan in a 350°F oven for 1½ hours. Top will be dark brown after baking.
127 Homemade Lemonade This Southern Living recipe appeared in its July 2001 issue. 1½ cups sugar ½ cup boiling water 2 teaspoons grated lemon rind* 1½ cups fresh lemon juice* 5 cups cold water Lemon slices for garnish STIR together sugar and ½ cup boiling water until sugar dissolves. STIR in lemon rind, lemon juice, and 5 cups cold water. Chill 8 hours. Garnish, if desired. *Lime­substitute: 2 teaspoons grated lime rind for lemon rind and 1½ cups fresh lime juice for lemon juice. 8 cups
128 Jane’s Vegetarian Chili This recipe appeared in the January/February 2005 issue of Cooking Light. 1 2 3 4 2 2 2 2 1 1 1 1 1 ½ tablespoon olive oil cups chopped onions garlic cloves, minced cups water, divided tablespoons sugar tablespoons chili powder tablespoons Worcestershire sauce (14.5­ounce) cans diced tomatoes, undrained (15.5­ounce) can garbanzos, rinsed and drained (15­ounce) can black beans, rinsed and drained (15­ounce) can kidney beans, rinsed and drained (16­ounce) can cannellini beans or other white beans, rinsed and drained (6­ounce) can tomato paste cup (2 ounces) reduced­fat shredded Cheddar cheese (optional) HEAT oil in a large Dutch oven over medium­high heat. Add onion and garlic, sauté 3 minutes or until tender. Add 3 cups water and next 8 ingredients (through cannellini beans), stirring to combine. COMBINE remaining cup of water and tomato paste in a bowl, stirring with a whisk until blended. Stir tomato paste mixture into bean mixture. Bring to a boil; reduce heat, and simmer 5 minutes or until thoroughly heated. Ladle soup into bowls. TOP with cheese, if desired. 8 (1½­cup) servings Calories 276 (11% from fat); Fat 3.5g, mono 1.3g, poly 1g); Protein 12.7G; CARB 49.7g; Fiber 14.7g; Cholesterol 0mg; Iron 4.2mg; Sodium 587 mg; Calcium 107mg. [WW points: 3]
129 Jerry’s Chinese Almond Cookies Try these, if you like those nifty little almond cookies served in Chinese restaurants. 1 ¾ 1 1 2¼ 1 ¼ 48 1 1 cup butter, softened cup granulated sugar large egg teaspoon almond extract cups all­purpose flour teaspoon baking powder teaspoon salt whole blanched almonds large egg yolk tablespoon water PREHEAT oven to 350°F. Combine butter and sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg and almond extract; beat until well mixed. Reduce speed to low; add flour, baking powder and salt. Beat until well mixed. SHAPE dough into 1¼­inch balls. Place 2 inches apart onto ungreased cookie sheet. Flatten slightly; press almond into center of each cookie. BEAT egg yolk with water in small bowl; brush cookies with mixture. BAKE for 11 to 15 minutes or until just set.
130 Jerry’s Cooked Sugar­free Lemon Pudding You will never miss the sugar in this delicious treat! Try it with light Cool Whip. 1 1 1¾ ⅔ (2.9­ounce) package Jell­O Lemon Cook & Serve Pudding mix egg yolk cup water cup Splenda sugar substitute STIR mix, Splenda, egg yolk, and water. STIRRING constantly with wire whisk, cook on medium heat until mixture comes to full boil. Cool 5 minutes, stirring twice.
131 Jerry’s Fantastic Chili Beans I gave this chili its name, lest you think Jerry has suddenly gotten the big head. 1 2 1 2 1 2 4 1 1 ¼ Water (12­ounce) package Morningstar Farms frozen Griller Recipe Crumbles tablespoons olive oil package taco seasoning cups water (14­ounce) can whole tomatoes packets Taco Bell mild sauce drops Tabasco sauce (14­ounce) can pinto beans cup masa harina teaspoon salt CHOP burger in the food processor to a fine dice. Brown the burger in olive oil in a medium­size skillet. Add taco seasoning and water; bring to a boil. Process tomatoes in a blender. TRANSFER tomatoes to skillet, and add taco sauce and Tabasco. Drain pinto beans; add to skillet. MIX the masa harina and water in a small bowl to make a thin paste. Add to chili bean mixture; continue cooking until the mixture thickens, about 5 minutes.
132 Jerry’s Perfect White Bread You have permission from the Health Police to bake—and enjoy— this white bread. 1 package active dry yeast or 1 cake compressed yeast ¼ cup water 2 cups milk, scalded 2 tablespoons sugar 2 teaspoons salt 1 tablespoon shortening 6­6½ cups sifted all­purpose flour PREHEAT oven to 400°F. Soften active dry yeast in warm water (110°F) or compressed yeast in lukewarm water (85°F). Combine hot milk, sugar, salt, and shortening; cool to lukewarm. Stir in 2 cups flour and beat well. Add the softened yeast mixture. Add enough of remaining flour to make a moderately stiff dough. TURN out on a lightly floured surface and knead till smooth and satiny (8 to 10 minutes). Shape in a ball and place in lightly greased bowl, turning once to grease surface. COVER, let rise in warm place till double in size (about 1½ hours). Punch down and let rise again till double (about 45 minutes). Cut ball in 2 pieces; shape each in smooth ball; cover and let rise 10 minutes. SHAPE in loaves; place in two greased 8½x4½x2½­inch loaf pans. Let rise until dough doubles, about 1¼ hours. BAKE for about 35 minutes or until done. If the top browns too fast, cover with foil for the last 20 minutes.
133 Jerry’s Russian Tea Cakes Be forewarned: these little numbers are habit­forming. 1 ¼ 1 1 2 ¼ 2 cup butter cup powdered sugar teaspoon vanilla tablespoon water cups flour teaspoon salt cups pecans, ground CREAM butter, and add sugar, vanilla, and water. Add flour, salt and nuts. Chill about 1 hour in the refrigerator. FORM into small rolls about the size of a finger. BAKE 1 hour in a 250°F oven. Roll cookies in powdered sugar while still warm. 5 dozen cookies
134 Jerry’s Version of Joan’s Lima Bean Soup Jerry’s version of Joan’s delicious soup eliminated mushrooms and added potatoes. 2 cups lima beans Tepid water 3 cups water 1 teaspoon basil 2 tablespoons oil 1 large onion, finely chopped 1 clove garlic, crushed 1 large carrot, diced 1 rib celery, diced 2 medium tomatoes, peeled and chopped or 1 (14­ounce) can diced tomatoes, whizzed in blender Salt and seasoned pepper 1 dash Tabasco hot sauce or to taste Mrs. Dash’s Seasoning Blend to taste 2 medium potatoes, peeled and cubed 2 teaspoons tomato paste 2 cups chicken stock or 2 tablespoons McKay’s chicken­like seasoning and 2 cups water ½ cup frozen peas Chopped parsley WASH the beans and soak overnight in a bowl of tepid water; rinse and drain. Combine beans, water, and basil in a pan; cover and bring slowly to the boil over medium low heat. SIMMER 2 hours or until beans are soft. MICROWAVE potatoes for 6 minutes, or until done but not mushy. HEAT oil in a deep pan; add onion, garlic, carrot, celery, and tomatoes. Cover and cook over low heat for 8 to 10 minutes. Sprinkle with salt, seasoned pepper, Tabasco, and Mrs. Dash’s; stir in tomato paste. Gradually stir in stock and bring to the boil. ADD softened beans with the liquid and potatoes; stir, cover, and simmer an additional 10 to 12 minutes. SPRINKLE with peas and chopped parsley; reheat for 5 minutes and serve.
135 Jerry’s Whole­Wheat Bread Jerry learned to make bread at the Newbury Park Academy bakery. 1 1 ¼ 2½ ½ 3 ¼ 3 5 package active dry yeast or cake compressed yeast cup water cups hot water cup brown sugar teaspoons salt cup shortening cups stirred whole­wheat flour cups sifted all­purpose white flour PREHEAT oven to 375°F. Soften active dry yeast in ¼ cup warm water (110°F) or compressed yeast in ¼ cup lukewarm water (85°F). COMBINE hot water, sugar, salt, and shortening; cool to lukewarm. Stir in whole­wheat flour and 1 cup of the white flour, beat well. Stir in softened yeast and enough of remaining flour to make a moderately stiff dough. Turn out on lightly floured surface; knead until smooth and shiny (10 to 12 minutes). SHAPE dough in a ball. Place in lightly greased bowl, turning once to grease surface. COVER, let rise in warm place till double (about 1½ hours). Punch down, cut in 2 portions; shape each in smooth ball. Cover and let stand 10 minutes. Shape in loaves; place in two 8½x4½x2½­inch loaf pans. Let rise till double about 1¼ hours. BAKE for about 45 minutes. Cover with foil for last 20 minutes, if necessary.
136 Jim’s Lemon Meringue Pie This delicious 9­inch pie serves 8 hungry eaters. 1 prebaked (9­inch) pie crust POSITION a rack in the upper third of the oven. Preheat the oven to 325°F. WHISK thoroughly in a medium saucepan: 1¼ cups sugar ⅓ cup cornstarch ⅛ teaspoon salt WHISK in, blending well: 1½ cups water ½ cup strained fresh lemon juice (from 2 to 3 lemons) 2­3 teaspoons grated lemon zest WHISK in until no yellow streaks remain: 4 large egg yolks ADD: 2­3 tablespoons unsalted butter, cut into small pieces STIRRING CONSTANTLY with a wooden spoon or rubber spatula, bring the mixture to a simmer over medium heat, then cook for 1 minute. The filling should be very thick. Pour the filling into the pie crust and press a sheet of plastic wrap directly on the surface. Immediately prepare meringue topping. MERINGUE TOPPING 3 egg whites Pinch of salt 4 tablespoons sugar PLACE egg whites and salt in bowl. WHIP until stiff but not dry, about 1 to 1½ minutes. Turn speed down and gradually add sugar, about ½ minute. REMOVE the plastic wrap from the pie and spread the meringue to the edge of the crust at all points. Bake for 20 minutes. Let cool completely on a rack, then refrigerate. The pie can be stored for up to 3 days in the refrigerator. Serve at room temperature or cold.
137 Joan’s Baked Oatmeal “Substitute another dried fruit for the dates, or you could use canned pie filling instead of fresh fruit.”—Joan 1­1 ½ 1 ¾ 3 5 1 ¾ 1 cups chopped dates cups chopped fresh fruit of choice cups old fashioned oats cups soy or nut milk teaspoon vanilla or cinnamon teaspoon salt cup coconut or chopped nuts SPREAD chopped dates on bottom of 9x13­inch baking dish and cover dates with fresh fruit. Layer oats on top of fruit. Stir together vanilla, salt, and milk in bowl. Pour evenly and slowly over oats. Sprinkle with coconut or nuts. BAKE at 350°F for 1 hour.
138 Joan’s Gluten Recipe Maybe Joan will do a cooking class for those of us who’ve never made gluten. 2½ ½ 1 ¼ 1 3 GLUTEN STEAKS cups Do­Pep flour cup oatmeal tablespoon brewer’s yeast cup wheat germ package Loma Linda Brown Gravy Quik mix cups water MIX ingredients and form into long rolls for cutting. Let stand 1 hour. SLICE and stretch when placing into boiling water. SIMMER 30 to 45 minutes. Be sure to stretch gluten as you place it into the broth. BROTH 9­10 2 1 1 ½ ½ 2 ½ 1 cups water packages G. Washington broth teaspoon onion salt teaspoon celery salt teaspoon garlic powder cup soy sauce tablespoons McKay’s Chicken­like Seasoning cup brewer’s yeast tablespoon oil MIX and bring to a boil before putting gluten in it to simmer.
139 Joan’s Leek Potato Soup Joan’s unique twist on the traditional version is low fat and very tasty! 2 6 3 3 1 6 3 2 cups thinly sliced leeks (3 large leeks) cups sliced potatoes (5 medium to large potatoes) tablespoons olive oil garlic cloves, minced teaspoon salt cups vegetable stock cups torn fresh spinach or ½ of a (10­ounce) package frozen chopped spinach, thawed and well drained tablespoons lemon juice WASH leeks well and don’t use the very upper tough tops. Sweat leeks and sliced potatoes in olive oil until softened, about 10 to 15 minutes. Add garlic; cook until softened, another 2 to 3 minutes. POUR leeks, potatoes, garlic, salt, and vegetable stock in a blender; blend until smooth. SAUTÉ spinach in small amount of oil; blend spinach and lemon juice with leek­potato mixture until combined. TRANSFER to a soup pot and bring to a boil; simmer 10 to 15 minutes, and serve.
140 Joan’s Lentil Pottage This is one of Joan’s signature recipes—and it is so good! SIMMER these ingredients until cooked: 2 cups dry lentils ¼ cup oil 1 large diced onion 8 cups water ADD these ingredients and simmer 30 minutes: 1 (14.5­ounce) can stewed tomatoes 3 carrots, chopped 3 potatoes, chopped 2 teaspoons salt ½ teaspoon basil ¼ teaspoon pepper (optional) ¼ teaspoon thyme 3 tablespoons barbecue sauce TASTE, and adjust seasonings
141 Joan’s Lima Bean Soup Some family hangers­on arrived very late at H&J’s, and this soup was ready for the weary travelers. Delicious! 2 cups lima beans Tepid water 3 cups water 1 teaspoon basil 4 tablespoons oil 1 large onion, finely chopped 1 clove garlic, crushed 1 large carrot, julienned 1 rib celery, diced 1­1½ cups mushrooms, sliced 2 medium tomatoes, peeled and chopped Salt and seasoned pepper 2 teaspoons tomato paste 2 cups chicken stock or 2 tablespoons McKay’s chicken­like seasoning/2 cups water ½ cup frozen peas Chopped parsley WASH the beans and soak overnight in a bowl of tepid water; drain. Combine beans, water, and basil in a pan; cover and bring slowly to the boil over medium low heat. Simmer for 2 hours or until beans are soft. HEAT oil in a deep pan; add onion, carrot, celery, mushrooms, and tomatoes. Cover and cook over low heat for 8 to 10 minutes. Sprinkle with salt and seasoned pepper; stir in tomato paste. Gradually stir in stock and bring to the boil. Add softened beans with the liquid and stir, cover, and simmer an additional 10 to 12 minutes. SERVE, sprinkled with peas and chopped parsley.
142 Joan’s Potato Soup Joan, the Soup Queen, rules! 8­10 medium­size white rose potatoes PEEL and quarter potatoes. In a large kettle, cover potatoes with water; cook, covered, until mushy. When the potatoes are cooked, smash them in the pot with the cooking water, leaving them a little lumpy. ADD the white sauce and sautéed vegetables to the potato mixture. Garnish with parsley. WHITE SAUCE ¼ cup butter or margarine 2 onions, diced 2 garlic cloves, minced 3 ribs celery, diced 1 jalapeño pepper, minced Parsley 4 tablespoons flour Salt and pepper, to taste. 2­3 cups milk or half and half USE a heavy saucepan and a wooden spoon. SAUTÉ the onions, garlic, celery and jalapeño pepper in the melted butter until softened, about 1 minute. Stir flour and seasonings into melted butter and sautéed vegetables over low heat until evenly combined, making a roux. STIR in the milk all at once after the fat and flour are combined with no lumps. Stir constantly to evenly distribute butter­flour mixture. STIR the sauce over medium heat until the mixture bubbles across the entire surface. COOK and stir for 1 minute longer to completely cook the flour.
143 Joan’s Super­Duper Sweet & Sour Skallops Joan serves this entrée over steamed rice at Ukiah Church potlucks—and the dish is a huge hit. 1 (20­ounce) can vegetarian Skallops (or FriChik or Terkettes) Flour Dash garlic powder 1 egg (optional) 1 large onion 2 ribs celery 1 large bell pepper 1 large tomato, sliced in wedges 1 can pineapple chunks 2 sweet pickles, cut in pieces ¼ cup catsup 2 tablespoons cornstarch 1 teaspoon Accent (optional) 1 teaspoon salt Hot cooked rice CUT the Skallops in half; bread with flour and garlic powder. DIP pieces into egg and fry until brown; set aside. Cut onion, pepper and celery; sauté until half done. Add salt and Accent. Using the same skillet, combine pineapple juice, catsup, cornstarch (mix with ½ cup water). Stir constantly until thickened. Add sweet pickle juice, more catsup, and salt, if desired. Sauce should be thick. COMBINE Skallops and sauce in pan with vegetables. Stir and cook until vegetables are done. Serve over steamed rice. 8 servings
144 John’s Chile Rellenos John improved this San Diego­era creation by adding olives and more chiles. 16­24 8­16 4­5 2­3 4 1 2 2 6 1 1½ ­2 ounces grated Monterey Jack cheese or Pepper Jack ounces grated Cheddar cheese 4­ounce cans chopped green chiles 4­ounce cans sliced or chopped olives green onions, sliced thin (optional) (12­ounce) can condensed milk tablespoons flour teaspoons salt eggs (or half egg substitute, half eggs) dozen corn tortillas, cut in Dorito­size pieces cups spaghetti sauce PREHEAT the oven to 350°F. Mix the cheeses in a bowl. Using a blender, thoroughly blend the milk, salt, eggs, and flour. Spray a lasagna pan with Pam. ASSEMBLE the layers as follows:
· 1 layer tortillas
· 1 layer chiles, olives, green onions (if using)
· 1 layer cheeses REPEAT layers. POUR the milk/egg mixture over ingredients before the final cheese layer. BAKE for 35 to 45 minutes. Remove pan from the oven and pour spaghetti sauce over the top (the spaghetti sauce layer shouldn’t be too thick). Return pan to the oven and heat for about 5 to 10 minutes.
145 John’s Black Bean & Corn Salad This is VERY tasty! ⅓ ½ 1 1 ⅛ 2 1½ 1 1 2 6 ½ cup fresh lime juice cup olive oil clove garlic, minced teaspoon salt teaspoon ground cayenne pepper (15­ounce) cans black beans, rinsed and drained cups corn kernels avocado, peeled, pitted, and diced red bell pepper, chopped tomatoes, chopped green onions, thinly sliced cup chopped fresh cilantro PLACE lime juice, olive oil, garlic, salt, and cayenne pepper in a small jar. Cover with lid and shake until ingredients are well mixed. COMBINE beans, corn, avocado, bell pepper, tomatoes, green onions, and cilantro in a salad bowl. Shake lime dressing, and pour it over the salad. STIR salad to coat vegetables and beans with dressing, and serve.
146 John’s Vegetarian Chili John adapted a vegetarian chili recipe in the Los Angeles Times Cookbook—and totally improved it. 1 medium onion, thinly sliced ½ green pepper, diced 2 tablespoons butter or margarine 1 clove garlic, minced 2 tablespoons chili powder 1 (28­ounce) can whole tomatoes, crushed 3 cups cooked or canned kidney beans Salt Pepper 1½ cups shredded Cheddar cheese 3 cups cooked brown rice ½ cup chopped green onions Chopped cilantro, optional SAUTÉ onion and green pepper in butter until tender but not brown. Stir in garlic and chili powder. Add tomatoes and beans and season to taste with salt and pepper. SIMMER 10 minutes. Add chopped cilantro and cheese. Cook until cheese melts, stirring constantly. SPOON mixture into individual mounds of hot rice. Garnish with green onions. 6 servings
147 Julia’s Salad Dressing Delicious! ½ cup olive oil ½ cup balsamic vinegar 2 tablespoons mayonnaise 1 clove garlic, crushed ½ teaspoon salt Fresh ground pepper, to taste Feta cheese MIX dressing ingredients with feta cheese.
148 Karen’s Tortilla Black Bean Casserole “I sometimes use 2 cans Italian­style tomatoes or Ro­tel diced tomatoes and green chiles. And I sometimes add canned corn, green chiles, etc.”—Karen 2 1½ 1 2 2 2 12 2 cups chopped onion cups chopped green pepper (14­ounce) can Italian­style tomatoes (14­ounce) cans black beans cloves garlic teaspoons cumin corn tortillas cups shredded Monterey Jack cheese, divided SAUTÉ onion, pepper, and garlic until softened. Mix in undrained tomatoes and beans; simmer for 10 to 15 minutes. Add cumin. CUT tortillas into quarters. Coat a 9x13­inch baking dish with nonstick vegetable spray. POUR ⅓ of bean mixture into pan. Layer the tortillas over the beans. Top the tortillas with ⅓ of the bean mixture; top with ½ the cheese. Place tortillas over beans; add remaining ⅓ bean mixture. BAKE at 350ºF for 30 minutes. Top with remaining cheese, and let set for 10 minutes. GARNISH with chopped lettuce, sliced tomatoes, olives, sour cream, guacamole, etc.
149 Kim’s Crostini With Gorgonzola The Gourmet School of Cooking and Entertaining, in Los Angeles, created this recipe. ¼ 2 4 8 4 1 10 16 cup loosely packed parsley cloves garlic, peeled anchovy fillets, rinsed, drained and patted dry tablespoons butter or olive oil tablespoons butter tablespoon small capers tablespoons crumbled Gorgonzola (about 5 ounces) (¼­inch) slices French baguette MINCE parsley, garlic, and anchovies (you can do this in the processor). Heat 8 tablespoons butter/oil in a saucepan, and add the parsley mixture and the capers. Add freshly ground pepper. Keep sauce warm until serving. PREHEAT oven to 375°F. Brush the bread slices with olive oil and toast on one side till crisp—about 5 minutes. Meanwhile, cream the Gorgonzola with 4 tablespoons butter. Turn the bread over and spread each slice with the Gorgonzola mixture. Return to oven and bake until cheese is bubbly and golden brown. DRIZZLE sauce over the bread slices; serve hot.
150 Kim’s Leek & Potato Flan This dish can be made ahead—it freezes well—and is easy to reheat. It is also a delicious side dish. 3 2 3 3 2 2 1½ tablespoons butter pounds red potatoes (about 4 medium), baked or steamed tender. medium leeks ounces Jarlsburg, Gruyère or Parmesan cheese (or a mixture), grated eggs egg yolks cups whipping cream BUTTER a 6­cup rectangular baking dish using 1 tablespoon of the butter. Preheat oven to 350°F. TRIM tough green parts of leeks, keeping about 2½ inches; wash well. Slice leeks. Melt remaining 2 tablespoons of the butter in sauté pan, and cook the leeks over low heat until soft but not brown. CHOP the potatoes and combine them in a bowl with the leeks and most of the cheese; reserve a small amount to sprinkle on top. MIX eggs, egg yolks, and cream with a whisk. Season with salt, pepper, and a good grating of fresh nutmeg. Pour over the leek­potato mixture and stir well. Spoon into a prepared baking dish. Sprinkle with reserved cheese; bake 40 to 50 minutes or until the flan is set and lightly browned. REMOVE from oven, cool about 10 minutes, cut into squares, and serve. 8 servings
151 Kim’s Roasted Pepper Relish Kim Moor, John Jr.’s wife, recommends toasting the pine nuts at 350°F, which makes them more flavorful and the oils easier to digest. 1½ 2 ½ 12 3 1 2 3 1­2 Salt tablespoons dried currants teaspoons sherry vinegar teaspoon warm water ounces bell peppers (1 large or 2 small) tablespoons pine nuts tablespoon freshly chopped basil or arugula small garlic cloves, pounded to a paste tablespoons extra­virgin olive oil tablespoons sweet sherry or sweet marsala Here are two different ways to roast peppers; both depend on distressing and shrinking the skin so that it pulls easily from the flesh. How aggressively you destroy the skin determines how much you cook the peppers in the process, how much peppery syrup precipitates, and the flavor of the peeled flesh. Oven roasting, even at high heat, is slow enough to soften and cook the peppers pretty thoroughly. The finished product will be mild, sweet, and slippery. Stovetop charring or char­grilling peppers burns the skin off more rapidly, often before the flesh of the pepper is thoroughly cooked. This method typically yields less syrup, a firmer texture (sometimes pleasantly leathery), and a richer, slightly smoky flavor. Choose between the techniques according to your taste, and convenience. Approximately 1⅓ cups
152 Knott’s Berry Farm Hot Spiced Cider I choose to believe that this recipe really came from Knott’s Berry Farm. 1 1½ 1½ ½ ¾ gallon apple cider teaspoon allspice teaspoon cinnamon teaspoon cloves cup brown sugar, packed COMBINE apple cider, allspice, cinnamon, cloves, and brown sugar. Bring to a boil and simmer 5 minutes. SERVE warm or chilled. 25 (6­ounce) servings
153 Last­Minute Lasagna This is definitely easy and tastes very good. 1 1 1 (26­ounce) jar pasta sauce (30­ounce) bag frozen large cheese ravioli, unthawed (10­ounce) box frozen chopped spinach, thawed and squeezed dry or Fresh spinach leaves Commercial pesto (optional) 1 (8­ounce) bag shredded mozzarella ½ cup grated Parmesan PREHEAT oven to 350°F. COAT a 13 x 9­inch baking dish with cooking spray and spoon in a third of the sauce. ARRANGE 12 ravioli on top and scatter the spinach over them. Add pesto, if using. Top with half of each cheese. Cover with another layer of ravioli and the remaining sauce and cheese. COVER with foil and bake 25 minutes. Uncover and bake 5 to 10 minutes more or until bubbly. 6 servings
154 Laura Bush’s Cornbread Dressing Family Circle magazine published this recipe. For the corn bread: ½ cup vegetable oil 2 cups stone­ground cornmeal 2 cups all­purpose flour 2 tablespoons baking powder 4 teaspoons sugar Salt, to taste (about 1 teaspoon) 2 eggs lightly beaten 2 cups whole milk For the dressing: 3 cups chopped onion 3 cups chopped celery 1 cup (16 tablespoons unsalted butter) 1 tablespoon olive oil ½ to 1 cup fresh sage, chopped Salt and freshly ground black pepper, to taste (about 1½ teaspoons salt and ½ teaspoon pepper) 3 cups turkey stock (or canned chicken broth) To make the corn bread: Preheat oven to 450°F. Pour oil into 13x9x2­inch metal baking pan. Heat oil in oven until very hot, 5 minutes. Mix cornmeal, flour, baking powder, sugar, and salt in a large bowl. Stir in eggs and milk. Carefully pour hot oil into cornmeal mixture; mix. Pour into heated pan. Bake for 20 to 25 minutes, until golden. Let stand 10 minutes; crumble. To make the dressing: Reduce oven to 350°F. In a large skillet, sauté onion and celery in 12 tablespoons butter and the olive oil until vegetables are softened, about 7 minutes. In bowl, mix onion mixture, sage, salt, pepper and corn bread. Spoon into a 13x9x2­inch glass baking dish. Melt remaining butter, drizzle over top, with stock. Cover with foil. Bake for 20 minutes. Remove foil; bake 10 minutes, until browned.
155 Laurie’s Cheesy Vegetable Chowder The recipe for this delicious chowder originally appeared in Southern Living. ½ 1 1 ¾ 1 3½ 1 ¼ ¼ 2 1 ¼ ⅛ 2 2 cup chopped onion clove garlic, minced cup sliced celery cup sliced carrots cup cubed potatoes cup chicken broth (17­ounce) can whole kernel corn, drained cup butter or margarine cup flour cups milk tablespoon mustard teaspoon white pepper teaspoon paprika tablespoons diced pimiento cups (8 ounces) shredded Cheddar cheese COMBINE first 6 ingredients in a large Dutch oven; bring to a boil. Cover, reduce heat, and simmer 15 to 20 minutes or until potatoes are tender. Stir in corn; remove from heat. MELT butter in a heavy saucepan over low heat; add flour, stirring until smooth, Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly. STIR in remaining ingredients. Cook just until cheese melts, stirring constantly. Gradually stir cheese mixture into vegetable mixture. COOK over medium heat, stirring constantly, until thoroughly heated. Serve immediately. 2 quarts
156 Laurie’s Fudgy Chocolate­Oatmeal Bars This recipe makes 75 delicious bars. 1 2 2 4 2½ ½ 1 3 1 2 1 cup (2 sticks) butter, divided cups packed brown sugar eggs teaspoons vanilla extract, divided cups all­purpose flour teaspoon salt teaspoon baking soda cups quick­cooking rolled oats (14­ounce) can sweetened condensed milk (not evaporated milk) cups (12­ounce package) semi­sweet chocolate chips cup sliced almonds, divided PREHEAT oven to 350ºF. Set aside 2 tablespoons of the butter. Beat the remaining butter in large bowl on medium speed of mixer for 30 seconds. Add brown sugar; beat until combined. Beat in eggs and 2 teaspoons of the vanilla. Stir together flour and baking soda in another large bowl; stir in oats. Gradually stir flour mixture into beaten mixture. Set aside. COMBINE reserved 2 tablespoons butter, the sweetened condensed milk and chocolate chips in a medium saucepan. Cook over low heat until chocolate melts, stirring occasionally. Remove from heat. Stir in ¾ cup of the almonds and remaining 2 teaspoons vanilla. PRESS two­thirds (about 3⅓ cups) of the oats mixture into the bottom of an ungreased 15½ x10½ x1­inch jelly­roll pan. Spread chocolate mixture over the oats mixture. Using your fingers, dot remaining oats mixture over the chocolate. Sprinkle with remaining ¼ cup almonds. BAKE about 25 minutes or until top is lightly browned (chocolate mixture will still look moist). Cool in pan on a wire rack. Cut into 2x1­inch bars.
157 Laurie’s Grilled Vegetable Lasagna “You can use no­boil lasagna noodles and the baking time remains the same.”—Laurie 1 eggplant, cut lengthwise into ¼­inch slices Cooking spray 1 teaspoon salt, divided ¾ teaspoon freshly ground black pepper, divided 2 red bell peppers, seeded and cut into 1­inch slices 2­3 garlic cloves, minced 1 (15­ounce) container fat­free ricotta cheese 1 large egg ¾ cup grated Asiago cheese, divided, or shredded Parmesan cheese ¼ cup minced fresh basil ¼ cup mined fresh parsley 9 lasagna noodles, divided 1 (26­ounce) jar tomato­basil spaghetti sauce, divided ¾ cup (3 ounces) shredded part­skim mozzarella cheese, divided ¼ cup commercial pesto (such as Classico) Fresh spinach PREHEAT grill. COAT eggplant with cooking spray. Sprinkle with ½ teaspoon salt and ¼ teaspoon black pepper. Grill eggplant 1½ minutes on each side or just until tender. (Or place eggplant on a cookie sheet and broil, turning the slices when they are lightly browned.) Cool; combine in a large bowl. SAUTÉ pepper slices and diced garlic; add to eggplant mixture. COMBINE ricotta cheese, egg, ½ cup Asiago or Parmesan cheese, basil, parsley, remaining ½ teaspoon salt, and remaining ½ teaspoon black pepper. COOK the lasagna noodles according to package directions, omitting the salt and the fat. PREHEAT oven to 375°F. LAYER as follows: 1. Spread ½ cup spaghetti sauce in the bottom of a 13x9­inch baking dish coated with cooking spray. 2. Arrange 3 noodles over spaghetti sauce. 3. Spread half of ricotta cheese mixture over noodles and sprinkle with ¼ cup mozzarella cheese. 4. Spread sautéed red pepper and garlic over cheese mixture. 5. Top with grilled eggplant. 6. Cover with 3 noodles. 7. Top with remaining ricotta mixture. 8. Cover with the pesto. 9. Top with fresh spinach leaves. 10. Cover with remaining 3 noodles. 11. Layer 1 cup of spaghetti sauce over the noodles. 12. Add remaining mozzarella cheese over the final layer. BAKE about 50 minutes. Let stand 15 minutes before serving.
158 Laurie’s Minestrone Soup “You can either cook the soup on top of the stove or in a crockpot, or start it on the stove and finish it in the crockpot.”—Laurie 1 onion, diced 2 cloves garlic, crushed 1­2 tablespoons olive oil 1 potato, peeled and cubed ½ ­ 1 cup thick­sliced carrots 2 vegetable bouillon cubes Water to cover vegetables 1 (28­ounce) can crushed tomatoes ½ (16­ounce) package frozen green beans 4 cups fresh baby spinach ½ cup uncooked ditalini pasta 1 teaspoon dried oregano ¼ ­ ½ teaspoon hot pepper flakes 2­3 bay leaves 4 cups water Grated Parmesan (optional) SAUTÉ the onion and garlic in oil until golden. Add potato, carrot slices, and bouillon cubes. COVER with water, and simmer until the vegetables are tender. Add tomatoes and remaining ingredients, and simmer for 1 hour. Remove bay leaves. GARNISH with grated Parmesan, if desired.
159 Laurie’s Tangy Apricot Bread/Muffins These are a really nice brunch treat. 8 ½ ¼ 1 2 1 1¾ 2 ¼ ¼ ½ ¼ ounces dried apricots, cut into ¼­inch dice cup chopped pecans cup flour cup sugar tablespoons softened butter or margarine egg, beaten cups flour teaspoons baking powder teaspoon baking soda teaspoon salt cup orange juice cup water SOAK diced apricots in water for ½ hour. Drain well. Combine drained apricots and pecans and dredge in flour; set aside. CREAM the sugar and softened butter. Add beaten egg. MIX dry ingredients and combine alternately to sugar mixture with liquids. Add apricots. SPOON mixture into bread or muffin pans. Let stand at room temperature for 20 minutes. PREHEAT oven to 350°F. Bake 1 hour for bread, 20 minutes for muffins.
160 Lemon Bars This recipe makes 4 dozen delicious bars. 2 ½ 1 CRUST cups all­purpose flour cup powdered sugar cup (2 sticks) butter or margarine, softened FILLING 1 (14­ounce) can sweetened condensed milk 4 large eggs ⅔ cup lemon juice 1 tablespoon all­purpose flour 1 teaspoon baking powder ¼ teaspoon salt 4 drops yellow food coloring (optional) 1 tablespoon grated lemon peel Sifted powdered sugar (optional) PREHEAT oven to 350°F. For Crust COMBINE flour and sugar in medium bowl. Cut in butter with pastry blender or two knives until mixture is crumbly. Press lightly onto bottom and halfway up sides of ungreased 13x9­inch baking pan. BAKE for 20 minutes. For Filling BEAT sweetened condensed milk and eggs in large mixer bowl until fluffy. Beat in lemon juice, flour, baking powder, salt, and food coloring just until blended. Fold in lemon peel; pour over crust. BAKE for 20 to 25 minutes or until filling is set and crust is golden brown. Cool in pan on wire rack. Refrigerate for about 2 hours. Cut into bars; sprinkle with powdered sugar.
161 Linda Starkey’s “Baked” Beans Linda Starkey, a Review friend, introduced us to this recipe. Yellow­eye and European soldier beans grow in New England. Great Northern or navy beans are good substitutes. 2 4 ⅔ ¼ ⅓ 1 ¼ pounds yellow­eye or European soldier beans teaspoons salt cups brown sugar cup Vermont maple syrup cup molasses large or 2 medium onions, diced cup vegetable oil RINSE and sort beans. Place beans in a Dutch oven on top of the stove and fill the pot about two thirds full of water. Bring to boiling and remove the pot from the burner; let it stand for 1 hour. PLACE pot on the burner and bring to boiling again and continue boiling for about ½ hour or until skins start to come off the beans when you blow on them. TRANSFER the beans and remaining ingredients, including most of the water, into a large crock pot. COOK, on low, for about 6 hours or until the beans are tender. The beans taste better the second day.
162 Lois’s Blackberry Wine Cake “A pretty cake for Christmas or Valentine’s Day!”—Lois 1 1 4 1 1 box Duncan Hines white cake mix (3­ounce) box blackberry Jell­O eggs cup vegetable oil cup blackberry wine (Manishewitz) COAT a Bundt or tube pan with nonstick spray, and dust with flour. Mix Jell­O with dry cake mix. Add all other ingredients at once. Beat on low speed of mixer until completely mixed, then on medium speed for about 2 minutes, or until shiny. BAKE at 325°F for 40 to 45 minutes. Cool in pan at least 10 minutes (or more). Place on cake plate. FROSTING 1½ ¼ cups 10X sugar cup blackberry wine BEAT with mixer until smooth. Spoon frosting over slightly cooled cake.
163 Lois’s Green Beans & Butter Beans “Note to all Yankees in the family: Lima beans are called butter beans in the South.”— Pat String and cut green beans to bite size. Add a little water, salt, pepper, and margarine, to taste. Also, add a big pinch of sugar. (“Don’t know why, but have always been told to do this!”—Lois). Cook until tender and serve. For butter beans, cover with water, if using fresh ones. Add salt, pepper, and margarine, to taste. Don’t forget that big pinch of sugar! Cook until tender and soft. (“Southern cooks cook everything `to death.’ ”—Lois) If using frozen beans, drop into boiling seasoned water and cook until very tender. NOTE FROM LOIS: “Previous Southern generations used meats to season vegetables—diced ham, salt pork, bacon, or bacon grease, etc. Trying to stay `healthy,’ we have always used margarine. But we do like that little bit of seasoning! Occasionally we use beef bouillon cubes.”
164 Lois’s Nutty Ovals “I always quadruple this recipe—they go fast!”—Lois “They go fast because they are unbelievably good!”—Pat ¼ 4 1 ½ 1 pound butter (1 stick), no margarine rounded tablespoons 10X powdered sugar cup all­purpose flour teaspoon vanilla cup chopped pecans PREHEAT oven to 350°F. CREAM butter and sugar with electric mixer until fluffy. Add flour gradually. Must be done slowly and thoroughly. Add vanilla and mix well. Fold in nuts and mix. Shape in small ovals. BAKE 16 to 18 minutes, until light brown. When almost cool, roll in 10X sugar. Store in a covered container containing 10X sugar.
165 Lois’s Quick Spinach Soufflé/Quiche Bob’s mother, Lois Bearden, has entertained us over the years with her delicious meals. Enjoy this example! 1 2 3 2 ½ ¾ package Stouffer’s Frozen Spinach Soufflé, thawed eggs tablespoons milk tablespoons chopped onion cup (or more) fresh mushrooms, sliced cup grated Swiss cheese PREHEAT the oven to 400°F. MIX together and put in a 9­inch unbaked pie shell. Bake for 25 to 30 minutes. When baking, cover pie crust edge with foil, or a pie crust shield to keep from over­browning.
166 Lois’s Six­Layer Chocolate Cake “It takes a lot of practice to get a `perfect’ cake. Sometimes it is lopsided, or the icing hardens too soon, etc., but it is worth all the effort!”—Lois “And her family is so glad she’s willing to make all the effort.”—Pat 1 cup butter (2 sticks), no margarine 2 cups sugar 3 cups sifted Swansdown cake flour 4 eggs, beaten 1 cup milk 2 teaspoons baking powder 2 teaspoons vanilla extract Dash salt PREHEAT the oven to 350°F. CREAM the butter and sugar until light and fluffy. Sift together the flour, salt, and baking powder. Add dry ingredients and milk, alternately, to butter mixture. Begin and end with flour. Add beaten eggs and vanilla. DIVIDE batter equally into 6 (9­inch) cake pans, lined with waxed paper or parchment. Bake for approximately 20 minutes. Let cool. CHOCOLATE ICING 1½ sticks butter, softened (no margarine) ¾ cup milk 3 cups sugar 4 tablespoons cocoa 1 tablespoon vanilla extract MIX softened butter and milk in pot. Mix together the sugar and cocoa and add to milk. Cook on medium heat to boiling. Boil 4 minutes (soft­ball stage). Take off heat and add vanilla. Stir until slightly cool. Put between cake layers, on top, and sides. NOTE FROM LOIS: “If the icing hardens before you get cake iced, put it back on the stove at very low heat to soften.”
167 Lois’s Strawberry­Pretzel Salad Serve this tasty dish as a salad or dessert. 2 cups pretzels ¾ cup margarine 3 tablespoons sugar PREHEAT the oven to 350°F. BREAK pretzels into small pieces. Melt margarine and sugar and pour over pretzels. Pack evenly in 9x13­inch Pyrex dish that has been coated with nonstick spray. Bake for 5 minutes. Cool in freezer. 8 ounces cream cheese, room temperature 8 ounces Cool Whip 1 cup powdered sugar CREAM together, making sure that sugar is dissolved. Spread over cold pretzel layer. COMBINE: 1 (6­ounce) package strawberry Jell­O 1⅔ cups boiling water DISSOLVE Jell­O in hot water. ADD TO THE JELL­O: 2 (10­ounce) packages Birdseye Frozen Strawberries in sweetened juices STIR until mixture starts to congeal. Pour over Cool Whip layer. HINT FROM LOIS: “While the strawberries are frozen, I put them into a dish and, with a heavy knife, cut strawberries in half before adding to the hot Jell­O mixture. Refrigerate until ready to serve.”
168 Lois’s Yellow Summer Squash “Some members of the Bearden family eat several helpings of squash prepared this way. Isn’t that right, Claire?”—Lois 6­8 small or medium squash ½ ­¾ cube of margarine 1 medium onion, diced Cheddar cheese, grated SCRUB with vegetable brush, then dice into cubes. Spray pot with Pam. Cut margarine into slices, and put into bottom of pot. Do not add water. Put diced squash over margarine. Add salt, pepper, and diced onion (no sugar in this one). COOK on medium heat until boiling, turn down to low and cook slowly until soft and can be mashed with a fork. If too much liquid, remove lid and cook down, as desired. POUR into casserole dish, top with grated Cheddar cheese. Heat in oven until cheese melts and edges are slightly browned.
169 Macaroni Salad This Food Network recipe was contributed by one of their viewers. 1 1 1 1 1 1 ½ 1 1 1­2 1­2 ¼ ½ 1­2 ½ ½ ½ 1 1­1½ (16­ounce) package salad macaroni (or ditalini pasta) cup celery, diced cup red onion, diced cup yellow or white onion, diced cup medium Cheddar cheese, diced cup Swiss cheese, diced cup Parmesan, grated cup diced dill pickles (6­ounce) can large pitted black olives, drained (or 1 cup diced or sliced) tablespoons Lawry’s garlic salt tablespoons fresh minced garlic teaspoon dried horseradish teaspoon ground white pepper teaspoons freshly ground black pepper teaspoon cayenne pepper teaspoon dry mustard teaspoon celery salt (3­ounce) jar diced pimientos, rinsed and drained cups mayonnaise ADD 2 quarts of water to a medium stockpot and bring to a boil. Add macaroni and cook until it is al dente, approximately 9 minutes. Do not overcook the pasta or it will fall apart when the salad is tossed together. Rinse macaroni until cool. Drain well and let it dry out slightly. ADD pasta to a large bowl. Carefully fold in celery, onion, cheddar, Swiss, Parmesan cheeses, dill pickles, and black olives. Refrigerate the mixture, uncovered, overnight (or refrigerate for at least 2 hours). MIX together the Lawry’s garlic salt, minced garlic, white pepper, black pepper, cayenne pepper, dry mustard, and celery salt. Add to salad. Fold in the pimentos. Fold in 1 cup mayonnaise to start. Add up to a ½ cup more mayonnaise, if needed. REFRIGERATE again for 30 minutes to 1 hour. 24 servings
170 Marilyn Eggers’s Multigrain Bread “I used to make this bread all the time. I used molasses and, when making the sponge, often used ½ cup soy flour for part of the white flour.”—Marilyn ½ cup warm water 3 packages yeast SPRINKLE yeast over water to dissolve. 4 cups warm water 2 tablespoons sugar 1 cup wheat germ or bran 1 cup oatmeal 1 cup rye flour 2 cups unbleached enriched white flour ADD to yeast and beat well to make a sponge. Let rise until bubbly, about 30 minutes. 2 tablespoons salt ¾ cup honey or molasses or a combination of both 6 tablespoons oil 5 cups whole­wheat flour 2 cups white flour (approximately) ADD to make a stiff dough and knead until smooth. Cover; let rise until double in bulk. Punch down. Form into loaves or rolls. Let rise again until double. Bake at 350°F for 45 minutes to 1 hour. 4 loaves
171 Marilyn’s Almond Roca A triple recipe fills a 12x17­inch jellyroll pan. 1 1 1 1 1 5 1 cup sugar cube butter cube margarine tablespoon water tablespoon light Karo syrup Hershey Milk Chocolate bars (1.55­ounce size without nuts) cup almonds with skins, chopped, and sifted to remove “dust” UNWRAP and stack Hershey bars, logo­side down. In a heavy­bottom kettle, cook sugar, butter, margarine, water, and Karo syrup to hard crack stage (300°, by candy thermometer). POUR hot mixture onto a foil­lined cookie sheet or round pizza pan. Lay Hershey bars on top of the hot mixture. After the candy bars are slightly melted, spread chocolate evenly with a spatula or wooden spoon. SPRINKLE the chopped almonds on top of the chocolate; press lightly with a flat spatula. Let cool. Break into pieces. 3 3 3 3 3 15 3 TRIPLE RECIPE cups sugar cubes butter cubes margarine tablespoons water tablespoons light Karo syrup Hershey Milk Chocolate bars (1.55­ounce size without nuts) cup almonds with skins, chopped, and sifted to remove “dust” SIX­TIMES RECIPE 6 6 6 6 6 30 6 cups sugar cubes butter cubes margarine tablespoons water tablespoons light Karo syrup Hershey Milk Chocolate bars (1.55­ounce size without nuts) cup almonds with skins, chopped, and sifted to remove “dust” USE two 12x17­inch jelly roll pans, which fills three 3­pound tins—with enough left over to almost fill a 1­pound tin. For a 6­times recipe, use one 36­bar carton of Hershey Milk Chocolate candy bars, from Costco or Sam’s Club (6 bars will be unused).
172 Marilyn’s Buttermilk Pound Cake Buttermilk’s good for you, right? Absolutely. 2 1 3 3 ½ ½ 1 1 ¼ cups sugar cup butter eggs cups flour, sifted teaspoon soda teaspoon salt cup buttermilk teaspoon vanilla teaspoon almond extract PREHEAT oven to 350°F. Coat a 10­inch tube pan with nonstick vegetable spray. CREAM sugar, butter, and eggs. Slowly add flour, soda, and salt, as well as buttermilk, vanilla, and almond extract. BEAT thoroughly; pour into prepared tube pan. BAKE for 1 hour 10 minutes. Cool in pan for 10 minutes before removing. Top each serving with Orange Sauce. 10 to 12 servings ORANGE SAUCE ½ 1 3 ½ cup sugar orange, juice and rind egg yolks, well beaten pint cream, whipped stiff ADD sugar, juice and rind to yolks. COOK over low heat in double boiler until medium thick. Chill well. Fold into whipped cream.
173 Marilyn’s Cauliflower With Cheese­Mushroom Sauce Eating your veggies just got a lot tastier. 1 1½ medium head cauliflower cups sliced fresh mushrooms (4 ounces) or 1 (4­ounce) can sliced mushrooms, drained 2 tablespoons butter 2 tablespoons all­purpose flour Dash white pepper 1 cup milk 1 cup shredded sharp American cheese (4 ounces) 1 teaspoon prepared mustard 1 tablespoon snipped parsley STEAM whole cauliflower. Drain cauliflower thoroughly; keep warm. COOK fresh mushrooms in butter till tender, about 4 minutes. (Or, if using canned mushrooms, set them aside and melt butter.) Blend flour, white pepper, and ¼ teaspoon salt into butter. Add milk all at once. COOK, stirring constantly, till thickened and bubbly. Stir in cheese and mustard. If using canned mushrooms, stir them into sauce. Heat till cheese melts. TRANSFER head of cauliflower to platter; spoon some of the sauce over. Pass remaining sauce. Or, pour all sauce over florets in a bowl. Sprinkle with parsley. 6 servings
174 Marilyn’s Creamy Artichoke Soup This soup is a specialty at the Shadowbrook Restaurant in Capitola, California. 2 2 1 1 3 ½ ½ ½ 2 pounds fresh artichoke hearts potatoes, peeled and sliced onion, peeled and sliced medium­size leek (white only), sliced quarts chicken broth (hot) cup minced parsley tablespoon oregano tablespoon basil cups cream PLACE vegetables in 1 quart of chicken broth; cook until soft. Place the mixture in a blender. Puree until smooth. Pour into a soup pot. Add remaining ingredients. SIMMER the soup for 20 minutes. Season, to taste. About 15 servings
175 Marilyn’s Fruit Leather This oldie­but­goodie goes back a few years. 1 1 1 2 10­12 cup fresh or frozen strawberries cup crushed pineapple cup diced banana tablespoons fresh lemon juice pitted dates PUT all ingredients in blender and liquefy. LINE 2 cookie sheets with plastic wrap. Pour the mixture onto each cookie sheet in a thin, even layer. PLACE cookie sheets in oven at lowest setting for 8 to 10 hours. BAKE until leather pulls away from liner. Open oven door a crack, for circulation.
176 Marilyn’s Holiday Walnut Pie “A triple recipe makes enough for two small pies.”—Marilyn 4 ½ ½ ¼ 3 ½ ¼ ½ 1 1 tablespoons butter or margarine, melted cup granulated sugar cup brown sugar teaspoon salt beaten eggs cup evaporated milk cup light corn syrup teaspoon vanilla cup coarsely chopped walnuts unbaked 9­inch pastry shell PREHEAT oven to 400°F. Combine butter or margarine, granulated sugar, brown sugar, and salt. Add eggs; mix well. Stir in evaporated milk, corn syrup, vanilla, and nuts. Turn into pastry shell. BAKE for 25 to 30 minutes or till knife inserted off center comes out clean; cool.
177 Marilyn’s Minestrone With Pearl Pasta Mama Mia! This is good soup! SAUTÉ the following: ¼ cup olive oil ¼ cup water 3 carrots, peeled and diced 3 celery ribs, diced 2 large zucchini, diced ¼ pound green beans, chopped 4 cloves garlic, peeled and chopped ½ pound cabbage, sliced (approximately ¼ large cabbage) 2 medium yellow onions, diced ADD the following to the sautéed vegetables and bring to a boil. Simmer covered for 1½ hours, stirring occasionally: 3 (14­ounce) cans vegetable broth 1 (28­ounce) can plum tomatoes ½ teaspoon dried basil ½ teaspoon dried rosemary ½ teaspoon oregano 1 teaspoon salt ¼ teaspoon pepper ADD the following to the vegetables and cook an additional ½ hour or until pasta is al dente: ½ cup pearl pasta 1 can white beans SERVE topped with grated Parmesan cheese.
178 Marilyn’s “More Macaroni & Cheese, Please” “If you try to figure the Weight Watchers points on this, I think your calculator will explode.”—Marilyn 2 ½ 1 ⅔ quarts water teaspoon salt tablespoon oil of a 1­pound package small, sea shell macaroni SAUCE 4 tablespoons butter 4 tablespoons flour 2½ cups milk 10 ounces sharp Cheddar cheese, grated ½ teaspoon salt ½ teaspoon garlic powder Dash of pepper BRING water to a boil with ½ teaspoon salt and oil. Add macaroni and boil for 10 minutes. Meanwhile, make cheese sauce: Melt butter slowly so that it does not brown. Blend in flour. Add milk gradually, stirring constantly. When sauce thickens and begins to bubble gently, turn down heat and add cheese, salt, and pepper, saving a half cup of cheese to put on top. DRAIN cooked macaroni. Add to sauce and put into greased casserole, sprinkling remaining cheese on top. Bake at 375°F until edges begin to brown, about 30 minutes. 6 servings
179 Marilyn’s Nut Burgers This delicious recipe makes 6 servings. 4 1 1 ¼ 1 2 1 1 2 ¼ ¼ ¼ ¼ eggs cup chopped walnuts cup shredded Cheddar cheese (4 ounces) cup wheat germ medium onion, chopped tablespoons sesame seeds tablespoon chopped parsley teaspoon soy sauce cloves garlic, minced teaspoon thyme cup milk cup bread crumbs cup vegetable oil COMBINE all ingredients except oil in a medium­size bowl. Blend well. DROP by ¼ cupfuls into a large skillet. COOK on both sides until golden brown. Drain on paper towels.
180 Marilyn’s Rice Salad Yummy! 1½ cups cooked rice ¼ cup minced onion 1 tablespoon vinegar ¾ teaspoon curry 1 teaspoon salt MARINATE ingredients for 2 hours or more. 1 cup diced celery 2 cups fresh peas, barely cooked (thaw but don’t cook frozen peas) ¾ cup mayonnaise (for a healthy version, cut amount of mayonnaise) ADD celery, peas, and mayonnaise after rice ingredients have marinated for 2 hours.
181 Marilyn’s Sauce for Corn Dogs Marthann Demchuk gave this great recipe to our Auntie. Gather 80 of your hungriest friends and enjoy the dogs and sauce. 96 ounces mayonnaise 16 ounces tofu 4 ounces pimiento, chopped 1 cup dill pickles, chopped ½ cup lemon juice Parsley Yellow food coloring 80 servings
182 Marilyn’s Spanish Rice “Sauté the ingredients in a frying pan, then transfer the rice to a casserole and bake it in a 350° oven.”—Marilyn 3 1 ½ ¼ 1 1 2 ¼ 1 ⅛ tablespoons oil cup raw rice cup sliced onion rings cup chopped bell pepper clove garlic, minced (16­ounce) can stewed tomatoes cups liquid (liquid from tomatoes plus water to measure 2 cups) cup catsup teaspoon salt teaspoon pepper SAUTÉ raw rice with onions, green pepper, and garlic in oil. Stir constantly until the rice is light brown. Add remaining ingredients. COVER and simmer about 45 minutes or until the rice is tender and the liquid is absorbed. Serve in a casserole.
183 Marilyn’s Sugarless Apple Pie “This is delicious!”—Jerry 1 (12­ounce) can frozen apple­juice concentrate 3 tablespoons cornstarch 2 teaspoons cinnamon 5 Equal (or Splenda) packets 8 cups Golden Delicious apple slices Butter Pastry for 2­crust, 9­inch pie PREHEAT oven to 450°F. COOK the first 4 ingredients until thickened; combine with apple slices. FILL a pastry­lined pie plate with apple mixture and dot with butter. COVER with top crust, trim, and crimp edges. Cut slits in top crust to allow steam to escape. BAKE for 15 minutes at 450°F. Reduce oven temperature to 350° and bake an additional 30 minutes or until crust browns. NOTE: If using a 10­inch pie plate, double the first 4 ingredients. The doubled mixture will be too much, but a single recipe isn’t enough for the larger pie plate.
184 Marilyn’s Tamale Pie Olé! 1 ½ ½ 1 1 1 1 (19­ounce) can Worthington Vegeburger cup chopped onion cup chopped bell pepper tablespoon oil (16­ounce) can tomatoes (4­ounce) can sliced ripe olives package chili mix BROWN the vegeburger, onion, and bell pepper in oil until the mixture is crumbly. Add tomatoes, sliced olives, and chili mix. CORNMEAL MUSH 1 cup cold water 1 cup cornmeal 3 cups boiling water 1 teaspoon salt 1 teaspoon garlic powder 1 (12­ounce) can corn Parmesan cheese, grated MIX 1 cup cold water with 1 cup cornmeal. Stir in 3 cups boiling water and 1 teaspoon salt. Cook, stirring constantly until mixture boils. Cook over low heat, covered, for 30 minutes. Stir occasionally. Add corn. CASSEROLE DIRECTIONS COAT a 2­quart oblong casserole with nonstick spray. Preheat oven to 375°F. SPREAD cornmeal mixture on the bottom and sides of casserole. Fill with burger mixture and cover with remaining cornmeal mixture. Sprinkle with grated Parmesan cheese. BAKE for 45 minutes.
185 Martha Lance’s Pumpkin Bread “Fresh pumpkin is best in this recipe. For variation, stir in ½ cup raisins or chocolate chips, if you like.”—Martha 2⅔ 4 ⅔ 1 ⅔ 3⅓ 2 1½ ½ 1 1 1 ⅔ cups sugar eggs cup oil (16­ounce) can pumpkin (2 cups) cup water cups flour teaspoons soda teaspoons salt teaspoon baking powder teaspoon cinnamon teaspoon cloves teaspoon pumpkin pie spice cup chopped nuts PREHEAT the oven to 350°F. CREAM sugar, eggs, and oil in a large bowl. Add pumpkin and water. Blend dry ingredients together and add to sugar mixture. Add nuts. Pour into an ungreased Bundt pan or two 9x5­inch loaf pans. BAKE for 1 hour. Cool for 10 minutes before removing from pans. Cool completely on rack.
186 Martha’s Beef & Bean Enchiladas As you can see, Leroy Lance’s wife, Martha, is a terrific cook! 1½ pounds ground beef, crumbled 1 medium onion, chopped 1 large can refried beans 1 teaspoon salt ⅛ teaspoon garlic powder ⅓ cup taco sauce 1 cup sliced ripe olives 2 (10­ounce) cans enchilada sauce Salad oil 12 corn tortillas 2 cups shredded Cheddar cheese (about 10 ounces) Sliced olives, sour cream, green chile salsa, for garnish SAUTÉ ground beef and onions, in a frying pan, until beef is browned and onions are soft. Stir in beans, salt, garlic powder, taco sauce, and olives; heat until bubbly. Heat enchilada sauce; pour ½ into an ungreased, shallow 3­quart baking dish. Pour oil into a small frying pan and heat. Dip tortillas, one at a time, in hot oil to soften; drain quickly. Place about ⅓ cup beef mixture on each tortilla; roll to enclose filling, and place seam side down in baking dish. Pour remaining enchilada sauce over tortillas and cover with grated cheese. BAKE, uncovered, in a 350°F oven for about 15 minutes. (Or cover and refrigerate for up to 1 day; increase baking time to 45 minutes if taken directly from refrigerator.) USE garnishes, if desired. 6 servings
187 Martha’s Lasagna Casserole This hearty dish makes enough to serve 12. Meat sauce: 1 1 1 1 1 1½ pound Italian sausage clove garlic, minced (1­pound) can (2 cups) tomatoes tablespoon whole basil (6­ounce) cans (1⅓ cups) tomato paste teaspoon salt BROWN meat slowly; spoon off fat. Add remaining ingredients. Simmer, uncovered, for ½ hour; stir now and then. Lasagna: COOK 10 ounces lasagna noodles till tender. Drain; rinse in cold water. Cheese filling: 3 cups fresh Ricotta or creamy cottage cheese ½ cup grated Parmesan or Romano cheese 2 tablespoons parsley flakes 2 teaspoons salt 2 beaten eggs ½ teaspoon pepper 1 pound Mozzarella cheese, sliced very thin MIX 1 st 6 ingredients. Place ½ cooked noodles in a 13x9x2­inch baking dish; spread with ½ the cheese filling; cover with ½ Mozzarella cheese and ½ meat sauce. Repeat layers. BAKE at 375°F for 30 minutes. Let stand 10 minutes before cutting.
188 Martha’s Texas Potatoes This delicious casserole serves 8 to 10 hungry eaters. 2 pounds frozen hash browns, thawed ½ cup melted butter 1 teaspoon salt ¼ teaspoon pepper ½ cup chopped green onions, including tops 1 can cream of chicken soup 1 pint sour cream 1­2 cups grated sharp Cheddar cheese Crushed corn flakes PREHEAT the oven to 350°F. Coat a 9x13­inch baking dish with cooking spray. Mix and pat into baking dish. Top with crushed corn flakes. Bake for ¾ to 1 hour.
189 Martha’s Viva La Chicken Tortilla Casserole Another yummy recipe from travel expert Martha’s collection. 4 whole chicken breasts 1 dozen corn tortillas 1 can cream of mushroom soup 1 can cream of chicken soup 1 onion, grated 1 cup milk 1 (7­ounce) can Ortega green chile salsa 1 pound grated Cheddar cheese Chicken stock WRAP chicken breasts in foil and bake at 400°F for 1 hour. When cool, bone, skin, and cut chicken into large pieces. Cut tortillas into 1­inch strips or quarters. Mix soups, milk, onion, and salsa. Grease a large shallow baking dish (about 9x13­inch). Place about 2 tablespoons of broth in bottom of dish, then a layer of tortillas. Next, place a layer of chicken, then soup mixture. Repeat layers until all ingredients are used, ending with soup mixture. Top with cheese. Cover and refrigerate for 24 hours to allow flavors to blend. BAKE at 300°F for 1½ hours. 8 to 10 servings
190 Martha’s Zesty Pumpkin Soup “Excellent.”—Martha ¼ cup butter 1 cup chopped onion 1 garlic clove, crushed 1 teaspoon curry powder ½ teaspoon salt ⅛­¼ teaspoon ground coriander ⅛ teaspoon crushed red pepper 3 cups chicken broth 1¾ cups (16­ounce can) Libby’s pumpkin 1 cup half­and­half Cornstarch, for thickening Sour cream and chives (optional) MELT butter in a large saucepan; sauté onion and garlic until soft. Add curry powder, salt, coriander, and red pepper; cook 1 minute. Add broth; boil gently, uncovered, for 15 to 20 minutes. Stir in pumpkin and half­and­half; cook 5 minutes. Pour into blender container. Cover; blend until creamy. Thicken with a little cornstarch. Serve warm or reheat to desired temperature. GARNISH with dollop of sour cream and chopped chives, if desired. 6 cups
191 Mary Englebreit’s Marvelous Lemon Pound Cake This recipe appeared in Mary Englebreit’s magazine, Home Companion. CAKE 2 3 5 3 ½ 1 3 sticks butter cups sugar eggs cups flour teaspoon baking powder cup milk tablespoons pure lemon extract GLAZE 1 cup powdered sugar 4 tablespoons lemon juice Zest of 1 lemon DIRECTIONS FOR THE CAKE CREAM the butter and sugar, beating very well, “almost beat to death.” Add eggs, then beat some more. COMBINE the flour, baking powder, and lemon extract in one bowl, then alternate pouring the flour mix and the milk into a second bowl. MIX well, preferably by hand, but don’t overmix. POUR the batter into a greased Bundt pan and place in a cold oven. SET the oven to 325°F and bake for 1½ hours. DIRECTIONS FOR THE GLAZE COMBINE the powdered sugar, lemon zest, and lemon juice, making it as thick as possible, and then apply the glaze to the cake. PUT cake in the oven for one minute to set the glaze.
192 Melinda’s Brunch Eggs This is a Brooks Family favorite. ½ 10 1 1 ½ 8 1 cup butter eggs pound Monterey Jack cheese teaspoon baking powder cup flour ounces chopped mild green chiles pint cottage cheese MELT butter. Beat eggs, grate cheese. PREHEAT oven to 400°F. Mix together in this order: butter, eggs, baking powder, flour, chiles, cottage cheese, Jack cheese; mix thoroughly. BAKE at 400°F for 15 minutes; reduce heat to 350°F and bake for 35 to 40 minutes. Serve, hot or cold, with salsa.
193 Melinda’s Peanut Butter Balls This delicious recipe originated with Richard’s mother, Betty Brooks. ½ cup margarine or butter ½ teaspoon vanilla 1 (16­ounce) box powdered sugar 1 (16­ or 18­ounce) jar chunky peanut butter ½ cup chopped walnuts or peanuts 5 cups crisp rice cereal Loghouse almond bark, melted (white, chocolate, or butterscotch) MELT the margarine; stir in the vanilla. Combine with powdered sugar, peanut butter, nuts, and cereal. Shape into balls about the size of a black walnut. Place on a sheet and freeze. When frozen, dip in the melted almond bark. PLACE the dipped balls on waxed paper; set until firm. Peanut butter balls can be refrozen for later use.
194 Mexican Refried Beans These frijoles refritos, which appeared in Apple A Day cookbook, are very good. 1 pound red or pink beans 2 large onions, minced 3­4 cloves garlic, minced ¼ cup oil Garlic salt to taste Grated yellow cheese SOAK beans overnight. Simmer 1 hour in the same water with onions, garlic, and small amount of olive oil. Place ¼ cup oil in a large heavy skillet and add cooked beans by the spoonful. MASH beans with a potato masher and stir at the same time. They will thicken up, so add the liquid from the beans alternately with the cooked beans. Continue until all the beans are mashed and bubbly. More water may have to be added as the beans should be the consistency of very thick gravy. Season beans, to taste, with garlic salt. The grated cheese may be added on top of beans after they are poured into a casserole, or the cheese may be layered alternately with the beans as they are put into a casserole. BAKE in a 325°F oven until the cheese is melted and the beans are steaming hot. 10 servings
195 Mexican Vegetarian Casserole This Southern Living recipe was originally a dip idea, but the rice makes it a meatless, one­dish meal. 1 1 1 1 2 2 ¼ 1 1 1 (15¼­ounce) can whole kernel corn, drained (15­ounce) can black beans, rinsed and drained (10­ounce) can tomatoes and green chiles (8­ounce) jar Picante sauce cups (8 ounces) shredded Cheddar cheese cups cooked rice teaspoon pepper bunch green onions, chopped (2¼­ounce) can sliced ripe olives (8­ounce) package Monterey Jack cheese, shredded COMBINE first 8 ingredients, and spoon into a lightly greased 13x9­inch baking dish. Sprinkle with remaining ingredients. BAKE at 350°F for 50 minutes. 6 servings
196 Mulled Cranberry Cider This is an interesting recipe. Enjoy! 6 cups cranberry juice 4 cups apple cider ½ cup brown sugar, packed 3 inches stick cinnamon 1 teaspoon whole allspice 1 teaspoon whole cloves Lemon slices Cinnamon sticks for stirrers BRING mixture to boiling. Reduce heat; simmer, covered, 20 minutes. Remove spices. SERVE with lemon slices and cinnamon stick stirrers. 10 cups
197 Neiman­Marcus Cake The recipe for this delicious cake has been circulating for years. 1 Duncan Hines chocolate or yellow cake mix 3 eggs ½ cup melted butter Small amount of milk, to make spreading easier GREASE and flour a 9x13­inch baking pan. BEAT ingredients and spread in prepared pan. 8 ounces softened cream cheese 2 eggs 1 (1­pound) box powdered sugar 1 teaspoon vanilla Pecan halves for top PREHEAT oven to 350°F. BEAT ingredients and pour over the cake batter. ADD pecan halves on top. BAKE for 35 minutes.
198 No Sugar Pecan Pie Gale Gand, of the Food Network, developed this recipe. 3 eggs 5 teaspoons sugar substitute for baking 1 cup sugar­free breakfast syrup ⅓ cup butter, melted 1 cup pecan halves Pie dough for a single 9­inch crust PREHEAT oven to 350°F. MIX the eggs with the sugar substitute. Stir in the breakfast syrup and the melted butter. Stir in the pecan halves. Line a 9­inch pie pan with the pie dough. Pour in the pecan pie filling mixture. Bake for 25 minutes with edges covered with foil. Remove foil from the edges and bake for another 25 minutes or until you can insert a knife and have it come out clean. Cool and serve. 8 servings
199 Nuteena Now that Nuteena is no longer available, here’s a recipe that just might fill the void. 2 3 ½ 1½ 1 2 1 1 ½ ½ 1 ½ 2 1½ cups tomato juice cups potato water or water cup cornmeal cups peanut butter or cup peanuts blended smooth and ½ cup peanuts partially blended tablespoons oil tablespoon soy sauce teaspoon salt (or to taste if you use peanut butter) teaspoon poultry seasoning or sage teaspoon garlic powder tablespoon Lawry’s seasoned salt cup gluten or whole­wheat flour or ¼ cup each cups rolled oats cups bread crumbs Microwave method: MIX first 11 ingredients (through gluten) in blender until smooth. Pour in large bowl. Add oats and bread crumbs. GREASE two 9¼x5¼x2½­inch glass baking pans. Put 4 cups mixture in each pan. BAKE 1 loaf at a time in microwave. Bake 4 minutes. Stir outside edges into middle. Repeat at 8 minutes; then bake till firm but not dry (2 to 4 minutes). Nuteena will get firmer when cool. Glass dish: cut in 12 slices, then cut slices in half (24 squares). 48 (2x2­inch) slices Steam method: FILL 5 cans (2½­cup size), greased, with 1¾ cups batter. Place in kettle on a rack. Put in enough water to come ¼ way up side of can. Cover with lid. STEAM 1 to 1½ hours (or until firm). 5 cans: 12 slices per can. 60 round slices
200 Nutty Sweet Potatoes Aileen Sox submitted this recipe for a special Adventist Review cookbook. 3 ¼ ½ 2 ½ 1 ¼ cups mashed sweet potatoes cup sugar teaspoon salt eggs cup milk teaspoon vanilla teaspoon cinnamon TOPPING ⅓ 1 ⅓ ⅓ cup chopped nuts cup brown sugar cup flour stick margarine BAKE for 30 minutes at 350°F.
201 Oprah’s Best Macaroni & Cheese Delilah’s Restaurant, in Philadelphia, won “Best Macaroni & Cheese” in an Oprah show competition. (Proceed at your own risk—especially if your will isn’t up­to­date!) 2 pounds elbow macaroni 1½ quarts half­and­half 3 cups sharp yellow Cheddar cheese 2 cups extra sharp white Cheddar cheese 1½ cups Mozzarella cheese 1 cup Asiago cheese 1 cup Monterey Jack cheese 1 cup Muenster cheese 1 cup Velveeta cheese 1 cup Gruyère cheese* ½ pound butter 1 dozen eggs 1 tablespoon black pepper Pinch of salt PREHEAT oven to 325°F. Cook macaroni according to box instructions. Melt butter. Blend eggs well. Grate all cheeses except Velveeta. With the macaroni still warm, mix in Velveeta cheese, melted butter, and ½ quart half­and­half. Blend until creamy and smooth. Add remaining half­and­half, all grated cheese, eggs, salt, and pepper. Add additional grated yellow cheese on top midway into baking process. BAKE in a deep­sided baking dish for 1 hour. *I guessed at the amount of Gruyère cheese. Delilah didn’t mention it in her recipe, but she told Oprah that the secret taste of her macaroni and cheese was the Gruyère. 6 to 8 servings
202 Orange Glazed Yams Miriam Wood contributed this recipe to a special Adventist Review cookbook. 6 ½ ½ 2 ½ 4 yams cup brown sugar cup white sugar tablespoons cornstarch cup orange juice tablespoons butter WASH the yams and boil until almost tender. Drain and peel. Cut into thick slices and lay them in a shallow, buttered casserole. MAKE a sauce by mixing the sugars and cornstarch, adding the orange juice, and cooking, stirring constantly for about 5 minutes. Add the butter and when it is melted, pour over the yams and bake for 25 to 30 minutes in a 375°F oven.
203 Pat’s Butternut Chili This was adapted from Beyond the Moon Cookbook. 3 1½ 5 1 tablespoons olive oil cups chopped onions (3 medium onions) large garlic cloves, peeled and minced medium jalapeño pepper, minced or 1 (4­ounce) can chopped green chiles 2 teaspoons dried oregano 1 teaspoon dried basil 3 cups chopped fresh broccoli 1 cup chopped green bell pepper (1 large pepper) 1 cup chopped red bell pepper (1 large pepper) 4 cups cubed, peeled butternut squash (1 medium squash) 1 teaspoon salt 1½ teaspoons ground cumin ½ teaspoon ground coriander 1½ cups cooked kidney beans 1 (28­ounce) can whole tomatoes with their juice, chopped or 1 (10­ounce) can Ro­tel Diced Tomatoes and Green Chiles (Mild) plus 1 (14­ounce) can diced tomatoes 1 cup fresh or frozen corn kernels Grated Cheddar cheese, for garnish (optional) HEAT the oil in a large soup pot over medium heat. Sauté the onions, garlic, jalapeño, oregano, and basil until the onion begins to soften, 2 to 3 minutes. STIR in the broccoli and green and red peppers; sauté until just tender, 3 to 4 minutes more. ADD the squash, salt, cumin, coriander, beans, tomatoes and their juice, and 4 cups of water. Bring the soup to a boil, reduce the heat, and simmer, partially covered, for 25 to 30 minutes, stirring occasionally. STIR in the corn, and cook for a few minutes more. LADLE the soup into bowls, and garnish it if you like with grated Cheddar cheese. 8 (1½­cup) servings
204 Pat’s Carrot Cake The basics of this recipe appeared in the Los Angeles Times Cookbook. 2 2 1½ 1 2 1½ 4 2 2 1 ½ cups flour teaspoons baking powder teaspoons soda teaspoon salt teaspoons cinnamon cups oil eggs cups sugar cups grated carrots (6 large) (20­ounce) can crushed pineapple, drained very well cup chopped nuts PREHEAT oven to 350°F. Grease and flour a Bundt pan or coat with Pam with flour nonstick cooking spray. SIFT together flour, baking powder, soda, salt, and cinnamon. Blend oil and eggs; add to the sugar and mix very well. Stir in carrots, pineapple, and nuts. Add to the flour mixture and mix well. Pour into prepared Bundt pan. BAKE 60 to 70 minutes. FROSTING 1 (3­ounce) package cream cheese, softened 2 teaspoons half and half ½ cup butter 4 cups powdered sugar 2 teaspoons grated lemon peel 1 tablespoon fresh lemon juice 1 teaspoon vanilla Dash salt
205 Pat’s Golden Potato Bake This was adapted from a recipe in the Corona Church Cookbook. 5 ¼ 2 2 ⅓ 2 pounds potatoes cup butter or margarine, melted cups grated cheddar cheese cups low­fat sour cream cup sliced green onions teaspoons salt COOK potatoes in their skins; cool. Peel potatoes; grate them into a large bowl. Add remaining ingredients; stir lightly but thoroughly. Dot with additional butter, if desired. BAKE at 350°F for 45 minutes. 8 ½ 2 3 ⅔ 3 ANOTHER OPTION pounds potatoes cup butter or margarine, melted cups grated cheddar cheese cups low­fat sour cream cup sliced green onions teaspoons salt COOK potatoes in their skins; cool. Peel potatoes; grate them into a large bowl. Add remaining ingredients; stir lightly but thoroughly. Dot with additional butter, if desired. BAKE at 350°F for 45 minutes.
206 Pat’s Lentil Roast Laurie believes with all her heart that cooked lentils are “fuzzy.” Whatever . . . ! 1 cup uncooked lentils 1 envelope Lipton Onion Soup mix 1 potato, peeled and diced 2 carrots, peeled and diced Pepper Lawry’s seasoned salt 1 teaspoon olive oil 1 cup diced green onions 1 teaspoon Vegex ½ teaspoon sage 1 cup chopped walnuts 2 eggs, beaten 1 cup canned milk 5 shakes Tabasco ½ to 1 cup seasoned bread crumbs COOK lentils and Lipton Onion Soup mix in plenty of water for 35 minutes. Cook potatoes and carrots in another pot for 10 minutes or until tender. Drain lentils; mash. Drain potatoes and carrots; mash. Add pepper, seasoned salt. Sauté onions in olive oil a medium frying pan until tender. Add lentils, potatoes, and carrots. Add Vegex, sage, walnuts, eggs, canned milk, and Tabasco. Add bread crumbs until consistency is like soft pudding. PREHEAT oven to 375°F. Coat a 1½ ­quart baking dish with nonstick spray; transfer mixture to baking dish. BAKE for 45 minutes or until a knife inserted into the center comes out clean.
207 Pat’s Lentil­Vegetable Stew for a Crowd Be sure to use your largest soup pot for this one. 4 cups dry lentils 2 cups barley 24 cups water 10­12 potatoes, chopped 4 medium carrots, sliced 4 cups chopped celery 2 cups chopped onion 4 large green peppers, diced 4 (6­ounce) cans tomato paste 1 package frozen Griller burger 4­6 teaspoons salt 2 teaspoons Savorex 2 teaspoons sweet basil or favorite herb 1 envelope Lipton onion soup mix 2 teaspoons cumin 1 teaspoon Mrs. Dash’s seasoning 1 teaspoon garlic powder 1 teaspoon onion powder 5­7 packets Taco Bell mild sauce Tabasco to taste SIMMER lentils about 15 minutes; add vegetables; simmer 15 minutes. ADD remaining ingredients; simmer 20 to 30 minutes longer. 40 servings
208 Pat’s Spanish Rice This recipe has evolved over the years. Stay tuned . . . there may be further permutations. Nonstick spray 1 (14­ounce) box Uncle Ben’s Quick Brown Rice 1 tablespoon olive oil (optional) 1 medium onion, chopped 1­2 garlic cloves, minced, or 1 teaspoon diced garlic in oil 1 (10½­ounce) can Ro­tel (mild) diced tomatoes and chiles, undrained 1 teaspoon ground cumin 2 teaspoons salt. 5 cups (total) water/tomatoes and chiles COAT a large skillet with nonstick spray. Heat skillet; add rice and stir with a wooden spoon for about a minute. If using oil, make a well in the center of the rice, add oil, onion, and garlic. Sauté for about a minute or until the onion and garlic soften. COMBINE tomatoes, cumin, salt, and enough water in a blender container to reach the 5­cup line; blend for about 30 seconds. ADD mixture to rice and, if necessary, additional water to totally cover the rice; heat to a rolling boil. COVER skillet with a tight­fitting lid, turn down heat, and simmer for about 15 minutes or until the rice is tender.
209 Pat’s Vegeburgers This makes at least 25 patties. We like them plain or dressed to the hilt in an onion bun. 2 (20­ounce) cans Worthington Vegetarian Burger MICROWAVE in a covered dish for 10 minutes: 3 cups Uncle Ben’s uncooked quick brown rice 3¼ cups water 1 teaspoon fat­free butter spray ½ teaspoon salt 1 rounded tablespoon Savorex or Vegex BLEND thoroughly in blender: Egg Beaters, equivalent to 6­8 eggs 1 envelope Lipton onion soup mix 6­8 drops Tabasco sauce or to taste 1 teaspoon diced fresh garlic ¼ teaspoon dried thyme 1½ teaspoons cumin ¼­½ teaspoon onion powder ¼­½ teaspoon garlic powder Dash of basil and oregano Dash of red pepper Dash of Roasted Garlic and Cheese dipping sauce mix (optional) Dash of Sundried Tomato and Basil dipping sauce mix (optional) COMBINE all ingredients, including the following, mixing thoroughly: ½­1 cup diced green onion or onion 1½­2 cups coarsely chopped pecans 2 cups Italian bread crumbs 1 cup saltine cracker crumbs 2 cups shredded nonfat cheese HEAT electric skillet to 350°F. Form mixture into patties. Place patties in skillet, cover, and fry for 10 to 15 minutes. Turn patties, replace cover, and fry for another 10 to 15 minutes.
210 Peach & Two­Berry Cobbler Fruit cobbler is so simple to put together—and so difficult to resist! 4 1½ 1½ ½ 1 2 1 2 ½ 1 ½ cups sliced unpeeled peaches cups fresh raspberries cups fresh blueberries cup honey tablespoon fresh lemon juice tablespoons plus 1 cup unbleached white flour cup whole­wheat pastry flour teaspoons baking powder cup (1 stick) butter or margarine, softened large egg teaspoon ground cinnamon PREHEAT the oven to 400°F. Grease and flour a 9x13­inch cake pan. In a medium­size bowl, stir together the peaches, raspberries, blueberries, ¼ cup of the honey, the lemon juice, and 2 tablespoons of the unbleached flour. In another bowl, stir together the remaining 1 cup unbleached flour, the pastry flour, and baking powder. Beat in the butter, egg, and remaining ¼ cup honey until smooth and no longer sticky. SPREAD the fruit mixture in the prepared pan, and sprinkle with cinnamon. Pick up a handful of the dough, flatten gently, and place on top of the filling. Repeat until you have a patchwork with some fruit peeking out. BAKE for 25 to 30 minutes, until lightly browned. Cool for 30 minutes before serving.
211 Peach Crisp Jerry and I made a trek to Biglerville, Pennsylvania, for the Red Haven peaches that went into this special treat. 7 3­5 1½ 1½ ¾ ½ ½ ¼ ⅛ ½ cups sliced, peeled peaches tablespoons granulated sugar (or Splenda), depending on tartness of fruit cups rolled oats cups flour, half white and half whole­wheat pastry flour cup brown sugar, packed cup chopped nuts teaspoon salt teaspoon cinnamon teaspoon ground nutmeg cup softened butter PREHEAT oven to 375°F. PLACE fruit in a 9x12­inch baking dish. Stir in the granulated sugar. COMBINE the oats, white flour, whole­wheat pastry flour, brown sugar, nuts, salt, cinnamon, and nutmeg. Cut in butter until mixture resembles coarse crumbs. SPRINKLE topping over fruit and press down gently. (Freeze extra topping for future use.) BAKE for 30 to 35 minutes (40 minutes for thawed fruit) or until fruit is tender and topping is golden. SERVE warm with ice cream, if desired.
212 Pepperidge Farms Patties This delicious recipe came from Doris Pierce, who retired from R&H. 1 (16­ounce) package Pepperidge Farms dressing mix 5 eggs 1 (8­ounce) package cream cheese, softened 1 large onion, chopped 1 cup diced celery 2 envelopes George Washington golden broth seasoning 1 cup milk (or ½ cup canned milk, ½ cup water) 1 teaspoon Lawry’s seasoned salt 4­5 drops garlic juice ¼ teaspoon Vegex (optional) Dash of celery salt Dash of pepper Dash of thyme Dash of turmeric Dash of parsley flakes Parmesan cheese Old Bay batter mix PREHEAT oven to 350ºF. Blend softened cream cheese, eggs, and seasonings in mixing bowl; add dressing mix and stir until well combined. FORM mixture into patties; roll patties in mixture of Parmesan cheese and Old Bay batter mix. Brown patties on both sides and place in a 9x13­inch casserole; pour gravy over top. BAKE for 30 minutes. 1 2 1 GRAVY envelope Lipton Onion Mushroom soup, made according to package directions tablespoons Vegex (8­ounce) carton sour cream
213 Perfect Peach Pie This becomes sugar­free by substituting Splenda for the sugar. 4 cups thinly sliced ripe peaches ⅔ cup sugar ⅛ teaspoon salt 2 tablespoons flour 1 tablespoon butter or margarine Several drops of lemon juice Pastry for 2­crust, 9­inch pie PREHEAT oven to 425°F. FIT the lower crust into a 9­inch pie pan. Blend sugar with salt and flour. Mix lightly with sliced peaches. FILL crust with the peach and sugar mixture. Dot with butter and lemon juice. Cover with top crust, trim and crimp edges. Cut slits in top crust to allow steam to escape. BAKE 40 minutes or until crust browns.
214 Pumpkin Gingerbread Trifle This delicious treat is a Paula Deen specialty. 2 1 1 ½ ⅓ 1 ½ ¼ (14­ounce) packages gingerbread mix (5.1­ounce) package cook­and­serve vanilla pudding mix (30­ounce) can pumpkin pie filling cup packed brown sugar teaspoon ground cardamom or cinnamon (12­ounce) carton Cool Whip cup gingersnaps (optional) cup toasted sliced almonds (optional) BAKE the gingerbread according to the package directions; cool completely. Meanwhile, prepare the pudding and set aside to cool. Stir the pumpkin pie filling, sugar, and cardamom into the pudding. CRUMBLE one batch of gingerbread into the bottom of a large, pretty bowl. Pour ½ the pudding mixture over the gingerbread, then add a layer of Cool Whip. Repeat with the remaining gingerbread, pudding, and Cool Whip. Sprinkle the top with crushed gingersnaps, if desired. Refrigerate overnight. 20 servings
215 Pumpkin Pie This is the Libby’s pumpkin pie recipe—and it’s a good one. ¾ cup granulated sugar ½ teaspoon salt 1 teaspoon ground cinnamon ½ teaspoon ground ginger ¼ teaspoon ground cloves 2 large eggs 1 (15­ounce) can Libby’s pumpkin 1 (12­ounce) can evaporated milk 1 unbaked 9­inch (4­cup volume) deep­dish pie shell Whipped cream PREHEAT oven to 425ºF. Mix sugar, salt, cinnamon, ginger, and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar­spice mixture. Gradually stir in evaporated milk. Pour into pie shell. BAKE in preheated oven for 15 minutes. Reduce temperature to 350ºF; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving. 8 servings
216 Quick Vegetarian Paella Despite the long ingredient list, Cooking Light says this recipe takes only about 30 minutes to complete. 2 tablespoons extra virgin olive oil 2 cups chopped onion 2 cups (1­inch) chopped green bell pepper 1 cup sliced cremini mushrooms 2 garlic cloves, minced 3 cups uncooked quick­cooking brown rice 2 cups fat­free, less­sodium vegetable broth (such as Swanson Certified Organic) 1 cup water 1 teaspoon saffron threads, crushed, or ground turmeric ½ teaspoon dried thyme 2 cups chopped tomato 1 cup frozen green peas ½ cup pimiento­stuffed olives, chopped 2 tablespoons chopped fresh flat­leaf parsley ¼ teaspoon freshly ground black pepper 1 (14­ounce) can artichoke hearts, drained and coarsely chopped Chopped fresh flat­leaf parsley (optional) HEAT olive oil in a stockpot over medium­high heat. Add onion, bell pepper, mushrooms, and garlic; sauté 5 minutes. Stir in rice and next 4 ingredients (through thyme); bring to a boil. Cover, reduce heat, and simmer 10 minutes. STIR in tomato, green peas, olives, 2 tablespoons parsley, black pepper, and artichoke hearts. Cook 3 minutes or until rice is tender and mixture is thoroughly heated. GARNISH with additional chopped parsley, if desired. 5 (2­cup) servings
217 Ratatouille This recipe makes a ton, so you can use the leftovers for Ratatouille­and­Cheese Quiche. 1 2 1 2 1 4 ¼ ¼ 1 2 small eggplant, quartered lengthwise and cut in ⅛­inch thick slices zucchini, washed, cut in ⅛­inch thick slices cup sliced onion (1 large) green peppers, seeded, cut in ¼­inch wide slices clove garlic, finely minced tomatoes, quartered cup oil teaspoon sugar teaspoon salt tablespoons chopped parsley, cooked with vegetables or sprinkled over cooked vegetables COMBINE eggplant, zucchini, onion, green peppers, garlic, and tomatoes; add oil, sugar, and salt. Toss until well mixed. COOK over low heat for 1 to 2 hours or until vegetables are done but retain their shape. Ratatouille flavors improve after refrigeration and reheating. QUICHE PASTRY 2 cups unbleached white flour ½ teaspoon salt ½ teaspoon sugar ¾ cup margarine or butter Lemon juice 1­3 tablespoons ice water ⅛ cup grated Parmesan cheese ⅛ cup grated Cheddar cheese PREHEAT oven to 450°F. Mix the flour, salt, and sugar; cut in the butter with a pastry blender (it should look like coarse cornmeal). Sprinkle lemon juice over mixture. Add cheeses and water; toss lightly, and quickly form dough into a ball; chill dough. Roll out dough quickly, or press it into a pie or quiche pan and chill. BAKE for 5 to 10 minutes before adding quiche filling. RATATOUILLE­AND­CHEESE QUICHE 3 1½ ½ 1½ 2 ½ 1 large eggs cups shredded mild cheddar cheese cup grated Pepper Jack cheese cups milk (include some half & half) cups prepared Ratatouille, very well drained teaspoon salt teaspoon Good Seasons (dry) salad dressing mix PREHEAT oven to 325°F. Beat eggs; add milk and seasonings.
218 LAYER 1 cup well­drained Ratatouille and half the grated cheese. Pour egg mixture over the Ratatouille layer. Sprinkle the remaining cheese, adding more to cover the pie, if needed. BAKE for 45 minutes or until the egg mixture resembles firm custard. Let the quiche cool for 5 to 10 minutes before cutting into wedges. Serve warm.
219 Rich & Hearty Vegetable Lasagna This recipe was adapted from the Vegetable Lasagna recipe in The Southern Living Complete Do­Ahead Cookbook. ½ 2 1 2 1 ½ 2 2 ½ 3 1 ½ 1 1 6 1 2 2 pound fresh mushrooms, sliced cups coarsely grated or thinly sliced carrots cup chopped onions tablespoons butter, melted tablespoon olive oil cup roasted bell pepper, chopped cups small­curd cottage cheese eggs, lightly beaten cup grated fresh Parmesan cheese tablespoons chopped fresh parsley teaspoon dried crumbled oregano teaspoon dried sweet basil (15½­ounce) jar commercial spaghetti sauce (6­ounce) can tomato paste lasagna noodles, cooked (10­ounce) package frozen chopped spinach, thawed and well­drained Roma tomatoes, coarsely chopped cups shredded mozzarella cheese SAUTÉ mushrooms, carrots, and onion in butter and olive oil in a large skillet over medium heat until tender; drain. Stir in chopped roasted bell pepper and set aside. COMBINE cottage cheese, eggs, Parmesan cheese, parsley, oregano, and basil; stir well and set aside. COMBINE spaghetti sauce and tomato paste; stir well. Spread half of spaghetti sauce mixture in a 13­by­9­inch greased glass baking dish. Arrange 3 cooked lasagna noodles over sauce. Spread half of vegetable mixture over noodles. Spoon half of cottage cheese mixture over vegetables. Arrange 3 remaining lasagna noodles over cottage cheese mixture. Top with remaining sauce, the spinach, and the remaining vegetable and cottage cheese mixtures. Sprinkle chopped tomato over top of casserole. COVER the dish, at this point, and refrigerate it for up to 24 hours before baking, or you can immediately bake the lasagna. SPRAY a sheet of aluminum foil with cooking spray and tightly cover the top of the dish with the coated side down. Bake, covered, at 350ºF for 40 minutes. Uncover and sprinkle with mozzarella cheese; and bake an additional 15 minutes or until lasagna is thoroughly heated and bubbling on the edges and cheese melts. Let stand 10 minutes before serving. 6 to 8 servings NOTE: Additional vegetables can be used, including thinly sliced zucchini, yellow squash, asparagus, broccoli, and cauliflower. All of these must be sautéed before layering with the pasta, sauce, and cheese. If necessary increase the
220 olive oil to 2 tablespoons to prevent the vegetables from sticking to the skillet when being cooked. TIPS ON MAKING VEGETABLE­FILLED LASAGNA PRESOAK no­boil lasagna noodles in about ½ cup warm water to soften. This makes the noodles easier to position in the baking dish. BOIL, drain, and pat dry regular lasagna noodles before layering with vegetables and sauces. BALANCE the layering of sauce, noodles, and vegetables to ensure that there is enough moisture in the casserole to steam the noodles as the lasagna bakes. MAKE two casseroles, one large and one smaller one, if it looks as if you have too much sauce and filling for a single casserole dish. Don’t overfill the dish. The lasagna will bubble over and cook unevenly. You want to leave about ½ inch of space between the layered lasagna and the rim of the dish. BAKE covered with foil at 350ºF until the lasagna is hot and bubbly. Remove foil for a final 10 to 15 minutes baking to brown and firm the top layer. Let finished lasagna sit for 10 to 15 minutes before cutting into portions to serve.
221 Rise & Shine Granola Make granola in a cool, dry place. Loosen it from the baking sheet with a metal spatula. 2 cups rolled oats ½ cup shredded coconut ½ cup sunflower seeds ½ cup wheat bran ½ cup chopped almonds ½ cup canola oil ¼ cup honey ¼ cup light­brown sugar 1 teaspoon pure vanilla extract ½ teaspoon ground cinnamon ¼ teaspoon ground nutmeg Salt, to taste ½ cup dried cranberries ½ cup chopped dried apricots ⅓ cup golden raisins 1 tablespoon grated orange zest PREHEAT the oven to 325°F. COMBINE the oats, coconut, sunflower seeds, bran, and almonds in a large bowl. COMBINE the oil, honey, brown sugar, vanilla, cinnamon, nutmeg, and salt in a small saucepan and cook over low heat to dissolve the sugar. Toss well with the dry ingredients. SPREAD the mixture evenly on the baking sheet; bake for 30 minutes or until golden brown. RETURN the granola to the bowl and combine well with the remaining ingredients. Cool completely, then pack into airtight containers. Keeps fresh for up to 2 weeks. 6 cups Per ¼ cup serving: 150 calories, 17g carbohydrates, 3g protein, 9g fat, no cholesterol.
222 Ruth’s Lemon Cheesecake Pie Ruth gave Pat and Jerry this recipe—the very best cheesecake ever—when they were living in San Antonio. 3 1 2 ½ 1 2 ⅔ ¼ 2 1 (3­ounce) packages cream cheese or (8­ounce) package tablespoons butter cup sugar whole egg tablespoons flour cup milk cup fresh lemon juice tablespoons finely grated lemon peel graham cracker piecrust PREHEAT oven to 350°F. Cream the cheese, butter, sugar, and whole egg. Add flour, then the milk. Stir in the lemon juice and lemon peel; mix well. Pour mixture into the graham cracker crust. BAKE 35 minutes. 1¼ ⅓ ⅓ ¼ GRAHAM CRACKER CRUST cups finely crushed graham crackers cup sugar cup melted butter teaspoon cinnamon MIX well; reserve ¼ cup mixture for topping. POUR mixture into pie plate and press firmly on the bottom and sides of pie pan. SOUR CREAM TOPPING 1 2 ½ pint sour cream tablespoons sugar teaspoon vanilla SPRINKLE reserved graham cracker crust crumbs on top. BAKE an additional 10 minutes.
223 Ruth’s Rice & Curry Casserole Grandma had this recipe in one of her collections. 2 4 ¼ 1 ½ ¾ Milk onions, chopped eggs pound butter can mushroom soup teaspoon chili powder teaspoon curry powder enough for gravy consistency BROWN eggs lightly in butter. Mix ingredients and serve over cooked rice.
224 Ruth’s Rice & Spinach Casserole Another treasure from Grandma’s recipe collections. 3 ½ 4 1 1 1 1 1½ 1 ¼ ¼ ¼ cups cooked rice cup butter beaten eggs pound sharp cheese cup milk package frozen chopped spinach, cooked tablespoon chopped onion teaspoon soy sauce teaspoon salt teaspoon marjoram teaspoon rosemary teaspoon thyme MIX ingredients. BAKE for 1 hour at 350°F.
225 Ruth’s Rice Curry Grandma’s note pronounced this recipe “Good!” ⅓ 4 cup minced onion tablespoons butter, browned ADD 4 tablespoons flour 2 teaspoons curry powder BLEND, and add 1½ cups milk 1 can green peas 1 cup stock (water plus liquid from peas) 1 bouillon cube in water ½ teaspoon lemon juice ½ teaspoon sugar ¾ teaspoon salt COOK until smooth.
226 See’s Fudge The Internet claims this is the genuine See’s fudge recipe. Verification requires serious market research. Volunteers? Anyone? 3 2 2 1 (6­ounce) packages chocolate chips cups nuts (any kind) teaspoons vanilla extract cup butter or margarine LET chocolate chips, nuts, vanilla, and butter stand, in a large bowl, until they reach room temperature (overnight is fine). 4 20 1 cups granulated sugar large marshmallows, cut up (13­ounce) can evaporated milk BRING sugar and milk to boil in a large saucepan and maintain at a rolling boil for 8 minutes. Pour this all at one time over the chocolate mixture. Add marshmallows and stir vigorously by hand until the chocolate chips and butter are melted and the mixture is smooth. POUR into a 15x13­inch cake pan or a 13x9­inch pan. Cool and refrigerate for 24 hours before eating. It will keep well in the refrigerator and will last … and last … and last!
227 Sloppy Josephines This hearty, low­carb sandwich recipe comes from the Carb­Conscious Vegetarian cookbook. 1 tablespoon olive oil ¼ cup finely chopped onion ½ cup chopped red bell pepper 2 cups ground portabella mushrooms Salt and freshly ground black pepper, to taste 1 (12­ounce) package frozen vegetarian burgers, thawed and chopped, or an equal amount vegetarian “ground beef” ¾ cup tomato sauce 1 teaspoon yellow or Dijon mustard ½ teaspoon artificial sweetener (optional) HEAT the oil in a large skillet over medium­high heat. Add the onion and bell pepper; cover and cook until the vegetables are soft, about 5 minutes. ADD the mushrooms and season with salt and pepper, to taste. Cook 3 minutes, stirring occasionally. STIR in the vegetarian burger, tomato sauce, mustard, and sweetener (if using). Simmer 10 minutes, or until hot. 4 servings
228 Slow­Cooker Baked Beans These are very good. 1 6 1 ¾ ½ ¾ 1 3 1 pound dried navy beans cups water small onion, diced cup ketchup cup brown sugar cup water teaspoon dry mustard tablespoons dark molasses teaspoon salt SOAK beans overnight. Cook 1½ hours until soft. Drain, discarding bean water. Stir all ingredients in slow cooker. Mix well; cover. COOK, on low, 5 to 8 hours, or until beans are well flavored but not breaking down.
229 Southern Cornbread Stuffing Paula Deen, of Food Network fame, furnished this recipe. Cornbread (recipe below) 7 slices oven­dried white bread 1 sleeve saltine crackers 2 cups celery, chopped 1 large onion, chopped 8 tablespoons butter 7 cups chicken stock 1 teaspoon salt Freshly ground black pepper 1 teaspoon sage (optional) 1 tablespoon poultry seasoning (optional) 5 eggs, beaten PREHEAT oven to 350°F. COMBINE crumbled cornbread, dried white bread slices, and saltines in a large bowl; mix together and set aside. SAUTÉ, in a large skillet, the chopped celery and onion in butter, until transparent, approximately 5 to 10 minutes. Pour sautéed mixture over the cornbread mixture. Add the stock, mix well, taste, and add salt and pepper to taste, sage, and poultry seasoning, and mix well. Add beaten eggs and mix well. Reserve 2 heaping tablespoons of this mixture for the gravy. POUR mixture into a greased pan and bake until dressing is done, about 45 minutes. CORNBREAD 1 ½ ¾ 2 2 cup self­rising cornmeal cup self­rising flour cup buttermilk eggs tablespoons vegetable oil Combine all ingredients and mix well. Pour batter into a greased shallow baking dish. Bake for approximately 20 to 25 minutes. Remove from oven and let cool. To serve, cut into desired squares and serve with butter. 6 to 8 servings
230 Southern Pecan Pie I need to check with our official Southern contingent to see if this truly is Southern. ¼ ¾ 1 3 1 1½ 1 cup soft butter cup sugar teaspoon vanilla eggs, beaten well cup light corn syrup cups pecan halves (9­inch) unbaked pie shell PREHEAT oven to 450°F. Cream butter and sugar. Gradually add next 3 ingredients. Sprinkle pecan halves in pie shell. Pour filling over the top of pecans. BAKE 10 minutes. Reduce the heat to 350°F. Bake 30 to 35 minutes longer or until the pie is set.
231 Southwestern Bean Salad “This is a great salad! Spoon a little light sour cream on each serving.”—Mary K Becker 1 1 1 1 2­3 1 2 (15­ounce) can kidney beans, drained and rinsed (15­ounce) can chick peas, drained and rinsed (15­ounce) can black beans, drained and rinsed red onion, diced ribs celery diced (15­ounce) can whole kernel corn, drained tomatoes, chopped DRESSING ¾ ¼ ¼ 1 1 1 cup mild salsa cup oil cup fresh lemon juice teaspoon chili powder teaspoon salt teaspoon cumin SHAKE well; pour dressing over salad. Mix the salad and refrigerate for several hours or overnight.
232 Spiced Pumpkin Nut Bread This makes 2 (9x5­inch) loaves. 4 1 2 1 ¾ 1 2 1 4 ¼ 2 1 cups all­purpose flour tablespoon pumpkin pie spice teaspoons baking powder teaspoon baking soda teaspoon salt (15­ounce) can pumpkin cups packed brown sugar cup apple juice large eggs cup vegetable oil teaspoons vanilla extract cup chopped nuts, divided PREHEAT the oven to 350°F. MIX flour, spice, baking powder, baking soda, and salt in a medium bowl. Mix pumpkin, brown sugar, juice, eggs, oil, and vanilla in a large bowl; mix well. Stir in flour mixture and ¾ cup nuts until moistened. SPOON into two (9x5­inch) greased loaf pans. Sprinkle remaining nuts over top of loaves. BAKE for 60 to 70 minutes or until a wooden pick inserted in the center comes out clean. Cool in pans on wire rack for 10 minutes; remove to wire rack to cool completely.
233 Spoon Bread Ken Curtis, who played the marshal’s sidekick, Festus, in the old “Gunsmoke” TV series, gave this recipe to the L. A. Times Cookbook people. 1 ¾ ⅓ 2 1 ½ 1 1 1 1½ (1­pound) can cream­style corn cup milk cup shortening eggs, lightly beaten cup cornmeal teaspoon soda teaspoon baking powder teaspoon salt (4­ounce) can diced green chiles, drained cups shredded Cheddar cheese PREHEAT oven to 400°F. COMBINE corn, milk, shortening, eggs, cornmeal, soda, baking powder, salt, drained chiles, and cheese and mix well. Pour into greased 9­inch square pan. Bake for 45 minutes until golden. Serve hot. 6 servings
234 Basic Tamale Dough Marilyn and Pat keep threatening to make tamales someday. It hasn’t happened yet, but not for the lack of recipes. 8 4 4 ½ 6 to 8 cups masa harina teaspoons baking powder teaspoons salt cup olive oil cups lukewarm water COMBINE masa, baking powder, and salt in a very large mixing bowl. Stir in oil and 6 cups water. Add more water, if necessary, mixing until dough is completely moist, but not overly wet. (Different masas have different absorbencies, so you must use your judgment with the amount of water. Dough should be similar in texture to cookie dough, and it should be easily spreadable.) 66 tamales Vegan, per tamale­size portion: 65 cal, 1g protein, 2g fat (<1 sat.), 11g carb, 160 mg sod, 0mg chol, 1.3g fiber Cheddar Tamale Dough Makes enough for about 66 tamales 6 1 1 1 ⅓ 5 to 7 cups masa harina pound reduced­fat sharp cheddar cheese, shredded tablespoon baking powder tablespoon salt cup canola oil cups lukewarm water COMBINE masa, cheese, baking powder, and salt in a very large mixing bowl. Stir in oil and 5 cups water. Add more water, if necessary, mixing until dough is completely moist, but not overly wet. (Different masas have different absorbencies, so you must use your judgment with the amount of water. Dough should be similar in texture to cookie dough, and it should be easily spreadable.) Lacto, per tamale­size portion: 70 cal, 3g prot, 3g fat (1 sat), 8g carb, 204mg sod, 5mg chol, 1g fiber
235 Spicy Corn & Black Bean Tamales Makes about 33 tamales Dried corn shucks 1½ cups fresh or frozen corn kernels 1 cup cooked black beans, drained 1 7­ounce jar roasted sweet red peppers, drained and chopped 2 to 3 teaspoons cumin 2½ teaspoons chili powder 2 teaspoons salt ¾ teaspoon cayenne pepper ½ recipe Basic Tamale Dough or Cheddar Tamale Dough SOAK shucks in lukewarm water until pliable, several hours, or overnight. Rinse to remove any grit. COMBINE corn, beans, peppers, cumin, chili powder, salt, and cayenne in a mixing bowl. Stir thoroughly. Refrigerate until needed. PREPARE desired tamale dough. Fill, roll, and steam tamales according to Making Tamales directions. Vegan per basic tamale: 81 cal, 10g prot, 9g fat (<1 sat), 46g carb, 148mg sod, 9mg chol, 5.5g fiber. Lacto, per cheddar tamale: 85 cal, 4g prot, 3g fat (1 sat), 11g carb, 369mg sod, 5mg chol, 1.8g fiber Mushroom Tamales With Sage Makes about 33 tamales Dried corn shucks 2 ounces mixed dried mushrooms 4 tablespoons brown rice vinegar or other vinegar ¼ cup chopped fresh sage, or 4 teaspoons dried 4 cloves garlic, minced 1½ teaspoons salt 1 teaspoon freshly ground pepper ½ recipe Basic Tamale Dough or Cheddar Tamale Dough SOAK shucks in lukewarm water until pliable, several hours, or overnight. Rinse to remove any grit. COVER mushrooms with 4 cups warm water and stir in vinegar in a mixing bowl. Set aside to soak for 45 minutes. DRAIN mushrooms and chop coarsely. Return to bowl and stir in sage, garlic, salt, and pepper. Refrigerate until needed. PREPARE desired tamale dough. Fill, roll, and steam tamales according to Making Tamales directions. Vegan per basic tamale: 71 cal, 1g prot, 2g fat (<1 sat), 12g carb, 289mg sod, 0mg chol, 1.5g fiber Lacto, per cheddar tamale: 76 cal, 3g prot, 3g fat (1 sat), 10g carb, 333mg sod, 5mg chol, 1.2g fiber
236 Making Tamales The 6 Basic Steps 1. SOAK THE SHUCKS. Remove them from the package carefully because they are brittle and breakable when dry. If shucks are tightly pressed together, separate them for better water absorption. (Count out more than you think you will need because some will be too small to sue, and some will be split and unusable.) Place shucks in lukewarm water, and soak until pliable, 1 to 3 hours or overnight. Rinse before using, to wash away grit. 2. PREPARE THE FILLING. according to desired recipe, and refrigerate until ready to use. For large batches, take filling from refrigerator a little at a time, as needed. 3. PREPARE THE DOUGH. according to desired recipe. (Use dough immediately, or cover to prevent drying out.) 4. FILL AND ROLL THE TAMALES. (This is the fun part, so put on some good music, invite the kids to join in, and enjoy.) Shake excess water from a shuck and lay it flat on a cutting board, pointy side toward you. Spread 2 rounded tablespoons of dough into a 3 x 1½­inch strip along the right edge of the shuck, leaving about an inch or 2 bare shuck above and below the dough. Spread a tablespoon of filling in a narrower strip along the center of the dough. Roll shuck from right to left, enclosing the filling inside the dough. (It is okay if the filling is not completely enclosed because the dough will expand.) Fold the empty bottom of the shuck upwards. (Editor’s note: For an especially pretty presentation, fold both top and bottom edges of the shucks under and tie with strips torn from extra shucks.) 5. STEAM THE TAMALES. Use a pot with a rack inside to keep the tamales up and out of the water. Add water to pot, to the level of the rack, then place tamales on the rack, laying them flat or stacking them upright. (For best results, pack tamales fairly firmly to prevent them from absorbing too much steam, while still allowing a little room to expand. If desired, use spare shucks to take up any excess room in the pot.) Cover pot, bring to a boil, and steam for 1 to 2 hours, checking water level periodically and replenishing as necessary. Never allow the pot to become dry. Avoid pouring additional water directly on the tamales. After about an hour, remove a tamale and check it for doneness. Dough should be firm, no longer sticky or mushy, and it should not cling to the shuck. Let tamales sit for 10 minutes before serving. 6. PREPARE THE SALSA.
237 Choose your favorite recipe and prepare it while tamales steam. Serving Tips
· Serve 2 or 3 fruit tamales per person for a lunch or brunch. Count on 3 to 5 vegetable tamales per adult for dinner.
· Keep the leftovers in their shucks for refrigeration, reheating or freezing. For best results, reheat tamales by steaming them again for about 30 minutes. Or, reheat them in the oven or microwave, covered, with a sprinkling of water.
· For a festive, lively presentation, serve tamales in their shucks on a platter or in a basket, and let guests unwrap their own. The shucks will help keep the tamales warm during a leisurely meal. Put out an extra empty plate or basket for discarded shucks. Resources Dried masa, also called masa harina or masa flour, is made from corn soaked in lime water or another alkaline substance. The soaking process enhances the nutritional value and makes the cooked product softer, more absorbent, and more cohesive than regular cornmeal. Find masa in the baking or ethnic section of supermarkets. Some manufacturers degerm the corn when making their masa, reducing its nutritional value and increasing its shelf life. Whole kernel, organic masa is available by mail order from Gold Mine Natural Food Company, 7805 Arjons Drive, San Diego, CA 92126­4368, 1­ 800­475­3663. Maseca brand masa, which also retains the corn germ, is available at many retail outlets, including Wal­Mart. Masa and shucks (corn husks) are available at many large markets in the ethnic foods section or by mail order online from TEX­MEX at www.texmex.net.
238 Ted’s Ex­Girlfriend’s Vinaigrette Laurie’s friend, Beth Howe, provided this delicious recipe. While Kelli was living on Pohnpei, she and her roommates made this vinaigrette a lot. ½ ¼ 3 1 cup oil (not olive oil) cup apple cider vinegar tablespoons sugar teaspoon salt
239 Texas Chocolate Cake This is another old­timey recipe, and—unfortunately, of course—full of calories. COMBINE in a bowl: 2 cups sugar 2 cups sifted flour ½ teaspoon salt 1 teaspoon baking soda 2 eggs ½ cup sour cream BLEND in a saucepan: ½ pound butter or margarine ¼ cup cocoa 1 cup cold water PREHEAT oven to 350°F. Combine 1 st and 2 nd mixtures; pour into a greased 9x13­inch baking pan. BAKE 40 minutes. MIX, just before taking cake from the oven: 1 (1­pound) box powdered sugar 1 teaspoon vanilla 1 cup chopped pecans BRING to a boil: ¼ cup cocoa 6 tablespoons milk ¼ pound margarine POUR the boiled cocoa mixture over the powdered sugar mixture. Beat well. Pour over cake as soon as it comes from oven.
240 Tex­Mex Bean Burgers With Tomato Salsa This is a Cooking Light recipe from May 1997. 1 cup chopped tomato ½ cup chopped red onion ¼ cup minced fresh cilantro 2 tablespoons minced seeded jalapeño pepper 2 tablespoons fresh lime juice 2 (16­ounce) cans pinto beans, drained 4 teaspoons olive oil ⅔ cup minced fresh onion 4 garlic cloves, minced 2 tablespoons ground coriander 4 teaspoons all­purpose flour 4 teaspoons ground cumin ¼ teaspoon salt ½ teaspoon pepper Cooking spray ¾ cup (3 ounces) shredded reduced­fat Monterey Jack cheese 6 (1½­ounce) hamburger buns COMBINE first 5 ingredients in a bowl. Stir well; set aside PLACE pinto beans in a bowl. Partially mash with a fork, and set aside. Heat oil in a medium nonstick skillet over medium­high heat. Add onion and garlic; sauté 3 minutes or until tender. Add coriander, flour, cumin, salt, and pepper; cook 1 minute, stirring constantly. Add onion mixture to beans, and stir well. Cut 6 (4­inch) squares of wax paper. Divide bean mixture into 6 equal portions, shaping 3½­inch patties on a wax paper square. PREHEAT broiler. INVERT patties onto a baking sheet coated with cooking spray; remove wax paper squares. Broil patties 4 minutes. Carefully turn patties over, and sprinkle with cheese. Broil an additional minute or until cheese melts. Place patties on bottom halves of buns; top each with ¼ cup salsa and top half of bun. 6 servings Calories 352 (21% from fat); Fat 8.2g (sat 2.7g, mono 3.2g, poly 1.3g); Protein 16.7 g; Cholesterol 9mg; Calcium 210 mg; Sodium 576mg; Fiber 5g; Iron 4.7mg
241 Thanksgiving Dressing This makes enough to feed a crowd of hearty Thanksgiving eaters. 2 cubes butter, melted 3 cups coarsely chopped pecans 2 bunches celery, diced 1 bunch green onions, diced 2 onions, diced (or 1 package frozen diced onions) 1 large box Pepperidge Farms Dressing (Costco’s package has 3 packets) 8 cups fat­free chicken broth (or vegetarian equivalent) 3 eggs, beaten Tabasco Mrs. Dash’s seasoning Lawry’s seasoned salt Black pepper Sage Poultry seasoning SAUTÉ pecans, celery, and onions in the butter for 10 minutes or until the celery and onions are softened. PREHEAT oven to 350°F. Mix vegetables and remaining ingredients thoroughly in a very large bowl. Transfer mixture to two baking dishes; cover. BAKE 40 minutes; remove covers and return to oven; bake another 10 minutes or until lightly browned
242 Three­Bean Chili Chowder Mary K Becker furnished this tasty recipe. 2 4 2 2 2 2 4 2 ½ 1 1 large onions, chopped tablespoons oil (or less) finely chopped green bell peppers (16­ounce) cans kidney beans (16­ounce) cans pinto beans (16­ounce) cans black beans (14.5­ounce) cans stewed tomatoes cups vege­chicken broth (dissolve 4 teaspoons McKay’s chicken­like seasoning in water) cup Pace Picante sauce teaspoon ground cumin teaspoon salt SAUTÉ onion in oil until tender. Add rinsed and drained beans, along with remaining ingredients. Bring to a boil. Reduce heat and simmer for 10 minutes. Serve with rice. 16 cups
243 Tomato Soup Mary K Becker, who worked at R&H several years ago, furnished this recipe. 1 2 3 2 teaspoon garlic, chopped cups onion, chopped tablespoons oil tablespoons flour SAUTÉ garlic and onion until tender. Add flour. Stir, and cook for 2 minutes. ADD: 2 cups plum tomatoes, chopped 5 cups diced tomatoes in juice 2 teaspoons salt ½ teaspoon pepper ¾ teaspoon thyme 1 teaspoon sugar 1⅓ cups heavy cream BRING ingredients to a boil. Add cream; return to boiling.
244 White Bean Enchiladas This Cooking Light recipe was developed by a reader who was inspired by a lasagna recipe that called for white beans instead of cheese. These enchiladas are easy to make, and they reheat well in the microwave. 2 1 ½ tablespoons fat­free sour cream (16­ounce) can cannellini beans or other white beams, rinsed and drained cup (2 ounces) preshredded reduced­fat Mexican blend or Cheddar cheese, divided 2 tablespoons canned chopped green chiles 1 tablespoon sliced green onions 1 tablespoon chopped fresh cilantro 1 teaspoon ground cumin 1 (10­ounce) can Old El Paso enchilada sauce, divided ¼ cup water 6 (6­inch) corn tortillas Cooking spray 1 tablespoon minced fresh cilantro (optional) PREHEAT oven to 350°F. COMBINE the sour cream and beans in a food processor; process until almost smooth. Stir in ¼ cup cheese, chiles, onions, chopped cilantro, and cumin. COMBINE ⅓ cup enchilada sauce and ¼ cup water in a small nonstick skillet over medium­low heat. Dip one tortilla in the sauce mixture to soften; transfer to a plate. Spread ¼ cup bean mixture down center of tortilla; roll up. Place roll, seam side down, in an 11x7­inch baking dish coated with cooking spray. Repeat procedure with remaining tortillas and bean mixture. Add remaining sauce to pan; cook 1 minute. Spoon over enchiladas; sprinkle with ¼ cup cheese. BAKE for 30 minutes or until bubbly. Sprinkle with minced cilantro, if desired. 3 servings (2 enchiladas per serving)
245