Text Examples for
Recipes

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Irish Coffee:
1 shot Irish Whiskey
1 tbsp Sugar
6 oz. Coffee
Whipped Cream for garnish

Pre-warm a stemmed glass. Add the whiskey.
Add the sugar and stir in the coffee.
Float the whipped cream on top.
Drink the coffee through the cream.
Do not stir after adding the cream.
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Shamrock Pudding:
Vanilla pudding mix
Green food coloring

Prepare pudding. Add a couple of drops of green food coloring.
Allow children to stir.
The pudding "magically" turns green.
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Potato Soup:
9 potatoes, peeled and diced
2 small onions, chopped
3 cups water
2 teaspoons salt
6 cups milk
1/2 cup flour
1 stick margarine or butter

Directions:
Combine the potatoes, onion, and water in a large pan. Bring to a boil. Cover and cook until tender, about 30 minutes. Combine a small amount of milk and flour until smooth. Add this mixture and the rest of milk to the potato mixture.
Stir in the butter. Cook and stir over medium heat until the soup thickens.
This recipe will make about 3 quarts of soup or 24 1/2 cup servings.
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Potato & Apple Pudding:
2 T Butter
8 oz Self-raising flour
6 oz Freshly mashed potatoes
4 T Milk
5 x Med. cooking apples
Brown or white sugar
2 x Whole cloves
Juice of 1/2 lemon
3 T Cider

Mix the butter into the hot mashed potatoes, add a good pinch of salt, and the flour, and mix well, then add enough milk to make a soft, slack dough.
Roll out and line a 1-qt bowl with some of it, reserving enough for the lid. Fill with the apples, peeled and cored and finely sliced,
and sweeten to taste with sugar. Add 2 whole cloves, the lemon juice and the cider (or water),
taking care not to make it too wet. Dampen the pastry edges,
lay the lid on and press down.
Cover with foil and secure well. Steam, or cook set in boiling water up to the rim,
for 2 - 2 1/2 hours.
Serve cut in wedges with cream or home-made custard.

Servings: 4
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Colcannon or Irish Mashed Potatoes:
2 cups - Green cabbage, shredded
2 cups - Mashed potatoes
1/4 cup - Green onions, sliced
1/8 tsp - Pepper
Butter or margarine
Parsley

Heat 1/2-inch water to boiling.
Stir in cabbage, cover and heat to boiling.
Cook 5 minutes, drain.
Prepare mashed potatoes, fold in cabbage, onions and pepper.
Dot with butter, sprinkle with parsley.

Serves 4.
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Potato Latkes:
4-5 large potatoes
1-2 onions
3 eggs
salt and pepper to taste (try using Cayenne pepper, too)
2 teaspoon baking powder
1/2 teaspoon baking soda
3-4 tablespoons all-purpose flour
vegetable oil for frying

Peel and shred potatoes in the fine blade of the food processor. Place potatoes in a sieve over a sink and press out excess moisture. Place the potatoes in a bowl along with the remaining ingredients.
Mix thoroughly.
Heat oil in a large frying pan.
Working in batches, drop heaping spoonfuls of the mixture into the oil.
Fry until golden on both sides.
Drain on paper towels.
Serve with homemade applesauce and sour cream.
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Marshmallow Dreidels:
1 marshmallow

Icing
1 Hershey's kiss
1 3" licorice stick or toothpick

Assemble dreidel by pushing the licorice stick or
toothpick through the marshmallow.
Attach the chocolate kiss to the marshmallow with some icing.
Use the remainder of the icing to write the letters nun, gimmel, hei, and shin on each side of the marshmallow.
It may not spin well, but it sure does taste good!
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Hanukkah Dough Balls:
1 cup apple juice
4 oz. margarine (1 stick)
oil for frying
1 cup flour
4 eggs

Boil apple juice and add margarine stirring until melted. Keeping the pan on the burner, add flour until mixture forms a ball and doesn't stick to the sides of the pan. Remove from burner and beat in eggs one at a time. Heat the oil in a deep fryer, wok, or large frying pan.
Once oil is hot, the dough can be dropped by teaspoons into hot oil. Fry until golden brown making sure that the dough balls puff and are cooked evenly. Remove from oil with strainer and drain on paper towels.
Serve hot with assorted dips: cinnamon sugar, powdered sugar, heated raspberry preserves, hot chocolate sauce, hot honey and chopped nuts, heated marmalade with shredded coconut.
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Heath Bars:
40 single soda crackers
1 cup brown sugar
chopped nuts
1 cup butter (don't substitute) 2 cups milk chocolate chips

Line large cookie sheet with foil and spray with Pam. Cover with soda crackers. Boil 1 cup butter and 1 cup brown sugar for 3 minutes. Pour over crackers. Bake 5 minutes at 350 degrees until crackers float and bubble. Remove from oven, sprinkle on chocolate chips, let heat melt them. Spread the chocolate and sprinkle with nuts. Cut into squares.
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Crazy Crunch:
2 quarts popped corn
1-1/3 chopped pecans
2/3 cup almonds
1-1/3 cup sugar
1 cup margarine
1 tsp. vanilla
1/2 cup white Karo syrup

Boil sugar, margarine, and Karo syrup for 10-15 minutes. Remove from heat and add vanilla. Pour over nuts and popcorn.
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100 Sour Cream Sugar Cookies:
3 cups sugar
4 eggs
2 cups sour cream
2 cups butter or margarine
2 tsp. vanilla
2 tsp. baking powder
2 tsp. baking soda
6 cups flour

Mix well, chill overnight, roll out cut out shapes, bake at 350 degrees, 8-10 minutes. Cool, frost and decorate.
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Champurrado (Chocolate Atole):
6 cups whole milk
1 cup masa harina--corn flour
2 cups water
1 cup brown sugar, firmly packed
3 oz. unsweetened chocolate, grated
1 cinnamon stick

Heat the mild and chocolate in a saucepan, stirring to dissolve the
chocolate. When chocolate is completely dissolved, remove from the
heat and set aside to keep warm. Mix the masa harina with the water in
another saucepan; place over low heat, add the cinnamon stick, and
cook until the mixture has thickened and the masa becomes translucent.
Add the chocolate milk and sugar. Stir to dissolve the
sugar and simmer for a few minutes. Remove the cinnamon stick and
serve the champurrado hot in cups or mugs.
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Arroz Dulce (Rice Sweet):
3/4 cup rice
2/3 cup sugar
1 tsp. vanilla
4 cups milk
1 cup rich cream
1/4 tsp. salt

Scald milk. Put the rice into a deep baking dish, cover with the hot milk,
and bake in a moderate oven for 3 hours, or until the rice is
soft. Stir occasionally during first hour to prevent sticking. If
necessary, add more hot milk. When almost done, add vanilla, sugar, and
cream, and finish baking.
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Hot Chocolate:
Ingredients:
2 tablespoons cocoa powder
1 tablespoon brown sugar (or equivalent alternative sweetener)
a dash of cinnamon
half a cup of rice or almond milk

Directions:

Mix together dry ingredients with a fork until there are no lumps. Add a
tablespoon or two of rice or almond milk and stir thoroughly to make a
paste. Add the remainder of the rice milk and stir until smooth.
Warm over very low heat for 20 minutes (the longer you heat it, the smoother it gets),
stirring periodically. Top up with boiling water to make 1 cup and stir.

Notes: Be careful if you try to substitute soy milk for the rice or almond milk - some soy milks will curdle. Edensoy Original curdles; Edensoy Extra doesn't.

Serves: 1
Preparation time: 20 min
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Horchata:
This is a Mexican rice water or rice milk. It is a dessert.

1 cup rice, washed
2 quarts water
1 cinnamon stick
Sugar to taste

Mix together all ingredients; let stand 3 hours. Simmer for 1/2 hour.
Puree in a blender and strain through a cloth. Taste for sweetness and add
sugar if necessary. Chill and serve over ice.
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Fruit Punch:
Ingredients:

1 banana
1 cup orange juice
1 cup pineapple juice
1 can lemon-lime soft drink
1/2 litre lemon sherbet

Directions:

Puree a soft, ripe banana in a blender. Add the orange juice and pineapple juice – blend together. Just before serving, add the lemon-lime soft drink and mix well. Put a spoonful of lemon sherbet in each glass and fill with punch.
Serves: Approx 1 gallon.
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Vegetarian Burritos:
Vegetarian Burritos

Serving Size: 4
Preparation Time :0:20

6 Ounces Frozen Corn
6 Ounces Frozen Broccoli
1 small red Pepper -- chopped
15 Ounces Spicy Chili Beans -- undrained
1 teaspoon chili Powder
8 Medium Flour Tortillas
1/2 Cup Cheddar Cheese -- shredded

Salsa
Sour Cream
Lettuce
1 Tomato -- chopped
In large skillet, combine vegetables, beans, and chili powder. Boil, reduce heat, simmer 15 minutes. Spoon half cup veggie mixture down center of each tortilla. Top with cheese and any other of the toppings you want. Roll up and eat.
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Blackeyed Pea Enchiladas:
15 Ounces Blackeyed Peas -- drained
2 tablespoons tomato Sauce
1 teaspoon cumin
3 Cloves Garlic
3 tablespoons fresh Cilantro
1 Tablespoon Hot Sauce
1 Can Cream Of Mushroom Soup
1 Can Cream Of Chicken Soup
1/4 Cup Sour Cream
1 Can Black Olives -- chopped
1 Can Green Chiles
6 Green Onions -- chopped
10 Ounces Cheddar Cheese -- grated
12 Flour Tortillas

Spray 8 x 13 casserole with non-stick spray. In food processor, combine
peas tomato sauce, cumin , garlic, cilantro and hot sauce. In another
bowl combine soups, chilies, sour cream, cheese , black olives and
onions. Place 1 heaping teaspoon pea mixture plus 1 tablespoon soup
mixture on each tortilla. Roll up and place in casserole. Cover with
remaining soup mixture. Bake at 350 degrees for 30 minutes.

Serving Size : 10
Preparation Time :0:45
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Fruity Fruit Shake:
1 cup orange juice
1/2 cup apple juice
1 ripe banana, peeled
5 or 6 strawberries
1 carton (8 ounces) fruit yogurt
2 teaspoons honey
4 or 5 ice cubes
In an electric blender, combine orange juice, apple juice, banana,
strawberries, yogurt and honey. Process until well combined.
Refrigerate until chilled. If you want to drink these drinks right away,
then add the ice cubes also when blending
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Strawberry-Banana Smoothie:
1 package yogurt (8 oz)
1 small ripe banana, peeled
1 cup frozen strawberries
1 cup apple juice In an electric blender, combine yogurt (I like to use strawberry/banana yogurt),
banana, strawberries and apple juice and blend.
Served chilled.
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4 Fruit Drink:
1 cup orange juice
1 cup pineapple juice
1/2 cup lime juice
1/2 cup lemon juice
2/3 cup granulated sugar
1 pint vanilla ice cream

In a large container, combine orange juice, pineapple juice, lime juice, and
lemon juice. Refrigerate, covered, until well chilled. Add sugar to juice
mixture, mix well. Add ice cream, beat with a wire whisk until blended.
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Orange Float:
1/2 cup orange juice, chilled
1/2 cup ginger ale, chilled
1 scoop vanilla ice cream In a tall glass, combine orange juice and ginger
ale, stir to mix. Add ice cream. Serve with an iced tea spoon and a straw.
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Vegetable Juice Cocktail:
1 quart tomato juice
4 ribs celery, chopped
4 carrots, chopped
1 tablespoon mince onion
1 tablespoon freshly squeezed lemon juice
1/2 teaspoon Worcestershire sauce
1/2 teaspoon hot pepper sauce (optional)
1/4 teaspoon black pepper In blender, combine half of the tomato juice,
celery, carrots, onion, lemon juice,
Worcestershire sauce, hot pepper sauce and black pepper.
Cover and blend on high speed 10 to 15 seconds,
or until smooth. Pour into pitcher. Repeat process with
remaining half of ingredients, add to pitcher and stir to combine.
Cover and refrigerate to let flavors blend. Serve chilled.
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Mock Margaritas:
1 can (12 oz) frozen lemonade concentrate, thawed, undiluted
1 can (12 oz) frozen limeade concentrate, thawed, undiluted
1 cup confectioner's sugar
6 cups finely crushed ice
1 bottle (1 liter) club soda, chilled
Lime slices
Coarse salt In a 4 quart non-metal container, combine lemonade
concentrate, limeade concentrate, confectioners' sugar and crushed ice,
mix well. Cover and freeze, stirring occasionally. Remove container
from freezer about 30 minutes before serving time, let stand at room
temperature to thaw slightly. Spoon 2 cups slush mixture into blender. Add 1
cup club soda. Cover and blend until slushy smooth. To serve, rub rum of glass with lime slice and dip rim in coarse salt, then fill the glass
with the drink. Garnish with lime slice.
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Chocolate Spiders:
4 cups semisweet chocolate baking chips
Melt chocolate chips in top of double boiler. Let stand over the water until
water is cool, about 10 minutes.
Place wax paper on cookie sheet.
Pour chocolate into a pastry bag that is fitted with a 1/8-inch or
1/4-inch tip. Squeeze chocolate onto wax paper in the shape of spiders.
If chocolate is runny it needs to be cooled longer. Chill the
spiders for about 10 minutes. When hard peel off wax paper. Store in
refrigerator laid flat.
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Mystical Brew:
Ice cube tray
raisins
4 1-pint bottles cranberry juice
2 1/2 cups peach juice
1 cup fresh lime juice
2 cups orange juice
sugar to taste

Place raisins in ice cube trays. Add water. Freeze. This will make them look
like they have insects in them.
Keep the juices refrigerated until you are ready to use them. In a punch
bowl, combine all the juices. Add the ice cubes and serve.
Makes 20 cups
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Sugar Cookie Pumpkins:
1 cup butter or margarine, softened
1 cup sugar
3 eggs
1 teaspoon vanilla
3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 cookie decorator (in a 4 1/2 -ounce pressurized can)

In a large bowl with an electric mixer, blend together the butter and sugar.
Add the eggs, vanilla, and 1 cup flour and mix well. By hand, fold the
remaining flour, the baking soda, and the baking powder. Refrigerate
for at least 2 hours. Preheat oven to 375 degrees. Lightly grease a large baking sheet.
On a lightly floured board, roll out the dough until it is 1/8 inch thick. Cut out
the cookies with a pumpkin shaped cookie cutter and place them on
the baking sheet. Bake for 8 to 10 minutes, until lightly browned.
Remove from the oven and let cool thoroughly before decorating.
Makes 2 to 3 dozen cookies
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Night crawlers:
12 large apples
1 8-ounce jar boysenberry jam
4 tablespoons butter
12 gummy worms

Preheat oven to 350 degrees.
Core apples from the stem end to 1/2 inch from the bottom. Do not push
through. Stuff each hole with 1 teaspoon each jam and butter.
Place in a pan and bake uncovered for 35 to 45 minutes, depending on the
size of the apples. When done, the apple should be tender but not
mushy. Remove the apples from the oven. Let cool 15 minutes.
Now set each apple in a bowl and spoon syrup from the baking pan around it.
In top of each apple, insert a gummy worm with at least half of its body protruding.
Makes 12
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Choco Lanterns:
12 miniature pumpkins
1 cup sugar
2/3 cup cocoa powder
4 tablespoons cornstarch
1/4 teaspoon salt
5 cups milk
1 teaspoon vanilla

Cut the tops off the pumpkins and remove most of the interior with a sharp
knife. Then scoop to even out the inside.
In a bowl, mix together the sugar, cocoa, cornstarch, and salt. Add the milk
gradually as you mix with a wooden spoon. Pour into a saucepan and
cook over medium heat, stirring constantly, until the pudding thickens.

Now add the vanilla and mix again. Remove from the heat and
pour into the hallowed-out pumpkins. Chill until ready to serve.
Makes 12.
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Roasted Pumpkin Seeds:
Pumpkin seeds
Water
Salt
Melted butter
Vegetable spray

Preheat oven to 350 degrees. Rinse seeds well. For every 2 cups of seeds,
put 4 cups of water and 2 tbsps of salt into saucepan. Add the seeds and
simmer over low heat for 10 minutes. Drain well in strainer. Place
on paper towels and pat dry.
Toss the seeds with melted unsalted butter in a large bowl until evenly
coated. Spray cookie sheet with vegetable spray. Spread seeds over
tray and bake for 30 minutes, stirring, and tossing occasionally. When
seeds are golden brown they are ready. Store in airtight container in cool place.
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Popcorn Balls:
2 ½ quarts popped popcorn
1 14-oz package light caramels
1/4 cup light corn syrup
2 table spoons water

Keep popcorn warm in a 200 degree oven. Melt caramels in top of double
boiler over simmering water. Add corn syrup and water and mix until
smooth. Slowly pour over popcorn in a large bowl. Stir to mix well. With
greased hands, shape into balls about the size of softballs. Let cool
completely before wrapping with plastic wrap.
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Pumpkin Pie:
4 eggs
2 teaspoons pumpkin pie spice
3/4 cup white sugar
1 teaspoon ginger
3/4 cup dark brown sugar
1/2 teaspoon cloves
1 teaspoon salt
2 tablespoons dark molasses
2 1/2 heaping teaspoon cinnamon
3 cups canned milk
1/2 teaspoon nutmeg
1 1/2 to 2 - 16 oz. cans pumpkin
3 pie crusts

Mix ingredients and pour into pie crusts.
Bake at 425' F for 15 minutes then 350' F for 45 minutes.
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Ghost Suckers:
Use these for party favors, hanging them from the ceiling until ready to
distribute to your guests.
Take a round-headed lollipop. Lay the head in the center of a white
handkerchief, facial tissue, or cloth square. Gather the handkerchief
down around the stick and tie tightly just below the head with a rubber
band, twist-tie, or string. Add 2 black dots for eyes.
You can also use these ghosts as an invitation to your party. Write the party
date and location around the outside of the handkerchief before making
the ghosts. If you plan to mail them, you might want to use flat round
lollipops and padded envelopes.

Use these for party favors, hanging them from the ceiling until ready to distribute to your guests.
Take a round-headed lollipop. Lay the head in the center of a white
handkerchief, facial tissue, or cloth square. Gather the handkerchief
down around the stick and tie tightly just below the head with a rubber
band, twist-tie, or string. Add 2 black dots for eyes.
You can also use these ghosts as an invitation to your party. Write the party
date and location around the outside of the handkerchief before
making the ghosts. If you plan to mail them, you might want to use flat
round lollipops and padded envelopes.
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Witches Hats:
You will need Keebler® fudge striped cookies,
Hershey® Kisses
and a tube of orange decorator icing. Turn cookies
upside down so that the chocolate side is up. Use the orange decorator
icing to pipe around the hole in the center of each cookie. Place an
unwrapped Kiss on the icing circle. Finish by piping around the base of
the kiss and drawing a little bow.
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Green Slime:
Serve soft-set lime gelatin out of a bowl.
Don't cut it nicely - slop it out.
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Eyeballs:
Make Rice Krispie® Treats. The directions are on the cereal box. Form the
into balls, about 1 or 2 inches across. Add a pastel M&M® or other small
round candy for the iris and dot the candy with frosting or gel for
the pupil. A big hit with the younger crowd!
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Witches Brew:
This makes a nice drink. In a clear punch bowl mix equal parts blue kool-aid
and lemon-lime pop. Add some crushed ice, and continue to add more
every half hour or so.
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Ghost Hand Punch:
Buy some new latex gloves. Wash one out and fill with water. Fasten the arm
closed with a twist-tie or rubber band. Freeze it. Float it in the
punch before serving.
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Easy Enchanted Punch:
8 cups cranberry juice
6 cups apple cider
6 cinnamon sticks
6 orange slices
1 liter ginger ale
1 tray of ice cubes

Pour cranberry juice and apple cider into a large bowl. Break the cinnamon
sticks in half. Put one cinnamon stick and one piece of orange in each
ice cube tray holder. Fill the ice cube tray with some of the cranberry and
apple cider mixture. Refrigerate remaining punch mixture. Before
serving, add ginger ale and ice cubes.

Serving suggestion: Hollow out a pumpkin, and carve a design in it. Place
the punch bowl inside the pumpkin. Right before your party begins,
activate two 'glow-in-the-dark' sticks (per package instructions) and
place between the pumpkin shell and the punch bowl. Add some
cobwebs for effect and fill the bowl with punch.
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Bloody Bug Juice:
24 oz. Frozen strawberries, thawed
6 oz. Lemonade, Frozen concentrate
1 qt. Ginger ale
1 cup Raisins
1 cup Blueberries, fresh or frozen

Place the strawberries in a bowl and mash them with a fork. In a large
pitcher, mix the strawberry mash, lemonade and ginger ale. Place
handfuls of raisins and blueberries (bugs) into tall glasses. Pour liquid
over the bugs, then sit back and watch the bugs and scum rise to the
top of each glass.
To quench a creepy crowd's thirst, double or triple this recipe and serve in a
punch bowl. Drape some gummy worms over the rim of your bowl for a
particularly swampy looking effect!
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Recipe for Valentines Joy:
1/2 cup Hugs
4 tsp Kisses
4 cups Love
1 cup Special Holiday Cheer
1/2 cup sweetheart hugs
3 tsp cinnamon hearts
2 cups Love and Kindness
1 bag of Valentines
1 medium-size bag of great big red hearts
(the regular kind won't do!)

Blend all and sprinkle with lots of love!
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Spider Cupcakes:
Make your favorite cupcake in a paper liner
Decorate with orange icing
Place 8 pieces of black licorice around in a circle sticking the end into the cake itself.
Put large raisins for eyes.
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Edible Spiders:
Ritz crackers
Black lace licorice
Peanut butter or creamcheese

Take one cracker and spread peanut butter or creamcheese on it
Place eight pieces of black licorice around the circle
Cover with plain cracker
If desired, you could use raisins and use some of the cream cheese for "glue"
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Candied Sweet Potatoes:
2 c. Sugar
1 tsp. Cinnamon
1 c. White Karo Syrup
1 c. Steens Cane Syrup
1 tsp. Vanilla Extract
3 c. Water
1 stick Margarine
3 - 4 lbs. Sweet Potatoes (peeled and cut into 2" chunks)

In a 1 to 1 1/2 gallon pot put the first 7 ingredients and simmer till it starts to get thick. Add the potatoes and cook until they are tender. DO NOT LET IT BOIL. Keep at a slow simmer.
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Rosgulla:
Milk one litre
Vinegar 2 tablespoons
Sugar 1 teaspoon

To make syrup:
Water five cups
Sugar one and half cups
Rose essence few drops

Method for preparation for Rosgulla (diwali recipes):

Boil milk and add vinegar. Once the watery part of the milk is separated, strain and wash thoroughly. Tie the mixture using a muslin cloth. Squeeze it to remove water. Add a spoon of sugar and start kneading. Take this mixture and make into small balls. Keep them aside. Add sugar and water and heat over a low flame to make syrup. When the syrup starts to boil, start adding the balls. Let it cook for 10 minutes. Remove it and let it cool.
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Aloo Zeeray Walay:
6-7 potatoes, diced into cubes
2 Tbsp oil
1 tsp cumin seeds
1 level tsp tumeric powder
salt and cayenne pepper to taste
juice of 1/2 lemon (optional)
1/2 tsp garam masala
1/2 tsp fresh coriander, chopped

Set aside cubed potatoes in cold water. Heat oil in a large pot and add cumin seeds, frying until they crackle. Reduce heat and add drained potatoes. Add enough fresh water to cover the potatoes and another 3 inches above. Add tumeric, salt and cayenne pepper to taste. Bring to a boil, then lower heat and cook potatoes until tender. Stir periodically and add more water if necessary. Mash some of the potatoes to make a thick soup-like consistency. When serving, add lemon juice and garnish of garam masala and coriander leaves.

For more Diwali recipes please visit: http://www.veg.ca/newsletr/novdec96/diwali.html
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African Vegetarian Stew:
4 sm kohlrabies, peeled and cut into chunks
1/2 c couscous or bulgar wheat
1 lg onion, chopped
1/4 c raisins, dark or golden
2 sweet potatoes, peeled and cut into chunks
1 tsp ground coriander
1/2 tsp ground turmeric
2 zucchini, sliced thick
1/2 tsp ground cinnamon
5 tomatoes, fresh or 16 oz can tomatoes
1/2 tsp ground ginger
1/4 tsp ground cumin
15 oz can garbanzo beans
3 c water

Combine all the ingredients in a large saucepan. Bring to a boil, lower the heat, and simmer until the vegetables are tender, about 30 minutes.

Note: Serve the couscous separately, if desired. Parsnips may be substituted for the kohlrabi.

Yield: 8 servings
One Serving = Calories: 241 Carbohydrates: 42 Protein: 8 Fat: 2 Sodium: 22 Potassium: 658 Cholesterol: 0
Exchange Value: 2 Bread Exchanges 2 Vegetable Exchanges
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African Green Pepper And Spinach:
1 med onion, chopped
1 med green pepper, chopped
1 tbs oil
1 med tomato, chopped
1 lb fresh spinach, stems removed
3/4 tsp salt
1/8 tsp pepper
1/4 c peanut butter

Cook and stir onion and green pepper in oil in 3 quart saucepan until onion is tender. Add tomato and spinach. Cover and simmer until spinach is tender, about 5 minutes. Stir in salt, pepper and peanut butter. Heat just until hot.

Yield: 4 servings.
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Sweet Potato Pie:
2 c sweet potatoes, drained
4 T margarine, melted
3 eggs
1 c sugar
1 tsp cinnamon
1/4 tsp grated nutmeg
3/4 c milk
1 tsp vanilla
1 9" pie shell, baked
1/4 c chopped pecans

Use a food processor or fork to mash sweet potatoes together with melted margarine. Blend in eggs, sugar, cinnamon and nutmeg. Add milk and vanilla. Pour mixture into baked pie shell. Microwave on 70% (medium high) 7 minutes. Sprinkle pecans over surface of pie. Rotating midway through cooking, microwave on 70 % (medium high) 6 to 8 minutes or until center no longer jiggles.

If you prefer, you can bake it in the oven at 375 degrees for about 35-45 minutes or until it doesn't jiggle.

Yield: 8 servings
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African Squash And Yams (futari):
1 sm onion, chopped, pared & cut into 1" pieces
2 tbs oil
1 c coconut milk
1 lb hubbard squash, pared and cut into 1 inch pieces
1/2 tsp salt
1/2 tsp ground cinnamon
2 medium size yams or sweet potatoes
1/4 ts ground cloves

Cook and stir onion in oil in 10-inch skillet over medium heat until tender. Stir in remaining ingredients. Heat to boiling. Reduce heat. Cover and simmer 10 minutes. Simmer, uncovered, stirring occasionally, until vegetables are tender, about 5 minutes longer.

Makes 6 to 8 servings.
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Red Beans and Rice:
2 cups red kidney beans
6 cups water - cold
1 large onion - chopped
1 green pepper -chopped
2 cloves garlic - chopped
1 bay leaf
1/2 teaspoon salt
1/2 teaspoon pepper

Wash beans in cold water. Drain beans and put in covered pot with cold water. Bring to boil slowly. Add chopped onions, garlic, green pepper, bay leaf, salt and pepper. Simmer for 2 hours stirring occasionally until beans are soft. Mash some of the beans against the side of the pot to make a creamy sauce. Serve with rice. (Serves 6)
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White Chocolate Christmas Chex Mix:
8 cups Corn Chex
4 cups Rice Chex
4 cups Cheerios
3 cups tiny twist pretzels
1 lb. bag of plain M&M's (red and green)
1 cup roasted peanuts
1-1/2 lbs. Log Cabin white chocolate (available at Meijer's)

Measure and mix all the dry ingredients into a large bowl. Melt chocolate, preferably in a double boil type method. Once chocolate is completely melted, pour chocolate over dry ingredients. Gently stir to coat all dry ingredients. Once covered, spread out onto wax paper and let cool completely, break into pieces and store into a sealed container.
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Cookies:
(Recipe may be halved)
2 cups butter
24 oz. chocolate chips
4 cups flour
2 cups brown sugar
2 tsp. soda
1 tsp. salt
2 cups sugar
1-8 oz. Hershey Bar (grated)
5 cups blended oatmeal
4 eggs
2 tsp. baking powder
2 tsp. vanilla
3 cups chopped nuts (your choice)

Measure oatmeal, and blend in a blender to a fine powder. Cream the butter and both sugars. Add eggs and vanilla, mix together with flour, oatmeal, salt, baking powder, and soda. Add chocolate chips, Hershey Bar, and nuts.

Roll into balls, and place two inches apart on a cookie sheet. Bake for 10 minutes at 375 degrees. Makes 112 cookies.
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Southern Pecan Pie:
One 9” unbaked pie shell/deep dish
3 eggs
1/8 tsp. salt
½ cup sugar
1 tbs. plain flour
1 cup clear or white Karo Syrup (see note)
¼ cup melted butter
1 cup pecans (chopped or halves)

Preheat oven to 350 degrees. Beat eggs and salt. Mix in flour, and sugar. Gradually add syrup. Beat well. Add melted butter and pecans.

Pour into Pie Shell. Bake 45 minutes to an hour. Pie is done when top cracks.

Note: Syrup choice can vary by your personal tastes. Using a thick clear syrup gives you a mild sweet pie. Using a more traditional darker syrup will add more distinct maple flavor and a syrup in between even another distinct variety. The choice is yours so experiment to see which one you like the best. For best results use only thick syrup. Karo is a brand name.
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Pina Coloda Tamales:
Serving Size : 20

1/2 cup dried banana chips
1/4 cup slivered almonds
1/4 cup sweetened coconut flakes
22 corn husks -- soaked
masa dough for savory tamales
2 cups fresh pineapple chunks
1/2 cup fruit juice
1 tablespoon brown sugar
1/2 cup whipped cream -- optional
1 tablespoon lime zest

1. Use a food processor to finely chop the dried banana; combine the
banana, almonds and coconut in a bowl.
2. Use 2 husk to make strips for tying the tamales.
3. Take about 1 cup of the pineapple and puree it with the fruit juice and brown sugar.

Masa for Sweet Tamales
1/2 cup packed brown sugar
1/2 cup vegetable shortening
2 cups masa harina
1/2 teaspoon salt
3/4 cup fruit juice, milk, or soymilk
1 teaspoon baking powder

1. Cream the shortening and sugar.
2. In a separate bowl, mix together the masa and salt.
3. Alternately add the masa and juice to the creamed shortening to make a firm dough; beat in the baking powder last.

NOTES : For breakfast or dessert tamales. Enough dough for 16-20 tamales.
Assembly: spread 1 tbsp. filling in the center of a husk; sprinkle 1-2 tsp of the banana/almond mixture over the dough and press a pineapple chunk into the dough. Spread another tbsp. of the dough over the the filling and fold and tie the tamale. Steam for about 1 hour 15 minutes. To Serve: Open the tamale and top with sauce, whipped cream, and lime zest.
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Tempeh Tacos:
1 Medium Bell Pepper -- chopped
1 Jalapeno -- diced
1/3 Cup Salsa
1 Medium Onion -- chopped
2 Tablespoons Soy Sauce
2 Teaspoons Chili Powder
2 Cloves Garlic
1/2 Teaspoon Cumin
1/2 Teaspoon Basil
1/2 Teaspoon Oregano
1/4 Teaspoon Cayenne
2 Tablespoons Olive Oil
8 Flour Tortillas (for soft) or 8 hard taco shells

**Garnishes**
Lettuce -- shredded
Tomato -- diced
Sharp Cheddar Cheese -- shredded
Sour Cream
Black Olives
Sauté in olive oil, tempeh, onion & peppers & garlic until tempeh is lightly browned. Add remaining ingredients, simmer and stir 10 minutes.
Make into tacos.
Serving Size: 4
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Easter Story Cookies:
To be made the evening before Easter

1 cup whole pecans
1 tsp. vinegar
3 egg whites
pinch salt
1 cup sugar
zipper baggie
wooden spoon
tape
Bible

Preheat oven to 300 degrees (this is important-don't wait until you're half done with the recipe!)

Place pecans in zipper baggie and let children beat them with the wooden spoon to break into small pieces. Explain that after Jesus was arrested, He was beaten by the Roman soldiers. Read John 19:1-3.

Let each child smell the vinegar. Put 1 tsp. vinegar into mixing bowl. Explain that when Jesus was thirsty on the cross, He was given vinegar to drink. Read John 19:28-30.

Add egg whites to vinegar. Eggs represent life. Explain that Jesus gave His life to give us life. Read John 10:10-11.

Sprinkle a little salt into each child's hand. Let them taste it and brush the rest into the bowl. Explain that this represents the salty tears shed by Jesus' followers, and the bitterness of our own sin. Read Luke 23:27.

So far, the ingredients are not very appetizing. Add 1 cup sugar. Explain that the sweetest part of the story is that Jesus died because He loves us. He wants us to know and belong to Him. Read Ps. 34:8 and John 3:16.

Beat with a mixer on high speed for 12 to 15 minutes until stiff peaks are formed. Explain that the color white represents the purity in God's eyes of those whose sins have been cleansed by Jesus. Read Isa. 1:18 and John 3:1-3.

Fold in broken nuts. Drop by teaspoons onto wax paper covered cookie sheet. Explain that each mound represents the rocky tomb where Jesus' body was laid. Read Matt. 27:57-60.

Put the cookie sheet in the oven, close the door and turn the oven OFF.

Give each child a piece of tape and seal the oven door. Explain that Jesus' tomb was sealed. Read Matt. 27:65-66.

GO TO BED! Explain that they may feel sad to leave the cookies in the oven overnight. Jesus' followers were in despair when the tomb was sealed. Read John 16:20 and 22.

On Easter morning, open the oven and give everyone a cookie. Notice the cracked surface and take a bite. The cookies are hollow! On the first Easter, Jesus' followers were amazed to find the tomb open and empty. Read Matt. 28:1-9
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Pumpkin Bread:
1/3 cup vegetable oil
1/2 teaspoon ground cloves
1 cup fresh or canned pumpkin puree
3 eggs 1 cup sugar
2 teaspoons ground cinnamon
1/2 cup raisins
2 1/3 cups Bisquick
Pinch of ground nutmeg (optional)

Preheat the oven to 350 degrees. Grease a 9- by 5-inch loaf pan.
In a large bowl, mix all the ingredients together with a wooden spoon. Pour
the mixture into the prepared pan. Bake for 45 minutes. Test with a
knife-if the knife comes out clean, the bread is ready. If not, put back in
the oven for another 5-10 minutes. Cool before removing from the pan.
Keep in a plastic bag, in a cover dish in a cool location or in the refrigerator.
When you are ready to serve, cut into slices, then cut out slices with a
pumpkin-shaped cookie cutter and spread with cream cheese or jam.
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Grave Yard Dessert:
~ CRUST ~
2 cups chocolate wafer cookie crumbs
1/4 cup granulated sugar
1/2 cup margarine, melted

~ FILLING ~
8-oz package fat-free cream cheese
12-oz tub Cool Whip Free®, thawed
2 cups boiling water
2 (4-servings) packages orange gelatin
1/2 cup cold water
Ice cubes

~ DECORATIONS ~
1/4 cup chocolate wafer cookie crumbs
7 rectangular shaped sandwich cookies
7 oval shaped sandwich cookies
Decorator icing brown, green, orange,
and white
Candy corn
Candy pumpkins

Preheat oven at 350 degrees F.
Prepare a 9 x 13 x 2" pan with cooking spray and flour.

To prepare crust, combine 2 cups cookie crumbs, 1/4 cup sugar, and
margarine in a small mixing bowl. Press firmly into prepared pan. Bake
for 10 minutes and then chill.

To prepare filling, combine cream cheese and 1/2 cup Cool Whip in a mixing
bowl. In another mixing bowl, combine boiling water into gelatin until
completely dissolved. Mix cold water and ice cubes together to make 1
1/2 cups. Stir ice water into gelatin until thickened. Remove any
remaining ice cubes. Spoon gelatin over cream cheese layer.
Refrigerate 3 hours or until firm. Spread remaining Cool Whip over gelatin
layer.

Sprinkle with remaining 1/4 cup cookie crumbs. Decorate as a "grave yard"
by poking sandwich cookies on end into dessert. Decorate the
cookies as tombstones with the decorator icing. Scatter candy and
pumpkins around the surface.

Recipe by Cool Whip®
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Poori:
3 cups whole wheat flour
2 cups white flour
1 Tbsp canola oil (for dough)
1/4 tsp salt
1 cup lukewarm water
oil for frying
In a large bowl mix both the flours, oil and the salt. Slowly add the water to make a soft dough. Once well mixed, knead for 4-8 minutes until dough is smooth. Cover and leave for 20-40 minutes. In a wok or deep skillet, pour enough oil to fry the pooris. While the oil is getting hot, divide the dough into balls, the size of an orange. This will be easier if you moisten your hands with water. Next, dust a flat surface with flour and roll out the dough balls to 1/8 inch with a dusted rolling pin. In very hot oil, carefully place one poori to the side of the skillet and let it slide into the center. The poori should sink to the bottom of the oil, then rise to the surface after a few seconds. Now press it lightly with a spatula and the poori should swell up. Gently turn and cook the other side for 10 seconds until golden brown. Set aside on paper towels to drain. Makes about 16 pooris.
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