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Appetizers
Crabmeat Ball
1 - 8 oz. package cream cheese
1 large can crabmeat
2 tsp. Worcestershire sauce
Cocktail sauce
Crackers

Mix all of the above and form into a ball. Chill.
Just before serving, pour cocktail sauce over the top.
Serve with crackers.

Dilly Dip
3/4 cup mayonnaise
3/4 cup sour cream
1 tbsp minced dried onion
1 tsp. dill weed
1 tsp. seasoned salt

Make one day ahead and chill. Serve with cut-up vegetables.

Fresh Fruit Dip
2 cups plain yogurt
1 jar marshmallow fluff
4-5 tbsp Cool Whip

Blend and refrigerate.
Serve with fresh fruit: pineapple chunks, strawberries, melons, etc.

Mexican Dip
1-15 oz. can of o refried beans
Sour cream (1/3 less fat okay)
3 avocados, soft to touch but firm
1 - 2 lemons (depends on size)
Small can sliced black olives
Salsa
12 oz. Cheddar cheese
Tortilla chips

In a glass 8 x 8 inch container, layer in any order,
but beans go on the bottom and cheese, topped with olives on the top.
For avocado layer, mash with fork, add salt, pepper and lemon juice to taste.
Prepare several hours ahead and let "rest" before cooking.
Cook in microwave, on high, for 15 minutes or until cheese is bubbly and all layers are hot.
Serve with chips.

Mushroom Phyllo Tarts
3 oz. package cream cheese, softened
1/4 cup dry bread crumbs
1 tablespoon dill weed
1/2 teaspoon salt
3/4 cup dairy sour cream
1 - 2 tablespoon lemon juice
1 garlic clove, minced
1/2 cup butter or margarine
8 (17x12 inch) frozen phyllo (phyllo) pastry sheets, thawed
4.5 oz. jar whole mushrooms, drained
4.5 oz. jar sliced mushrooms, drained

Heat oven to 350 degrees F.
In small bowl, combine cream cheese, bread crumbs, dill weed, salt, sour cream and lemon juice: blend well.
Stir in sliced mushrooms.
Set aside.
In small skillet over medium heat, cook garlic in butter until tender.
Lightly coat 16 muffin cups with garlic butter; set aside.
Brush large cookie sheet with garlic butter.
On work surface, unroll phyllo sheets; cover with plastic wrap or towel. Brush phyllo sheet lightly with garlic butter; place buttered side up on buttered cookie sheet.
Brush second phyllo sheet lightly with garlic butter; place buttered side up on top of first sheet.
Repeat with remaining phyllo sheets.
With sharp knife, cut through all layers of phyllo sheets make sixteen 3 x 4 x ¼ - inch rectangles.
Place one rectangle in each buttered muffin cup.
Spoon heaping tablespoonful cream cheese mixture into each cup.
Top each with whole mushrooms, pushing stems into cream cheese mixture.
Drizzle with remaining garlic butter.
Bake at 350 degrees F for 18 to 20 minutes or until light golden brown.
16 appetizers.
To make ahead, prepare, cover and refrigerate up to 4 hours before baking.

Shrimp And Crabmeat Dip
1 large tub Philadelphia cream cheese
16 oz. can crabmeat
1 small bag frozen popcorn shrimp
1 - 8 oz. jar Hoffman House
shrimp sauce (or similar)

Thaw and devane the shrimp.
Mix cream cheese and shrimp.
Form shrimp mixture into a ball and place on a serving platter.
Slightly flatten the top of the ball.
Drain the crabmeat.
Cover entire ball with crabmeat.
Pour shrimp sauce over the ball.
Serve with crackers.
Ritz are ideal.

Shrimp Dip
1 - 8 oz. package of cream cheese
2/3 cup of mayonnaise
1/2 chopped green onion
1 can small shrimp
1/2 cup of chopped celery

Cream cheese and mix rest of ingredients together.

Shrimp Spread
6 oz. bag small shrimp, defrosted and drained
1 large softened cream cheese
1 small softened cream cheese
1/2 cup mayonnaise
1/2 cup finely chopped celery
1/2 cup finely chopped green onions
1-1/2 teaspoon Worcestershire sauce
1-1/2 teaspoon lemon juice
Lawry's seasoned salt

Mix all ingredients. Spread on crackers.

Taco Dip
16 oz. sour cream
4 cup cheddar cheese, shredded
1/2 cup ketchup
1 small jar taco sauce
1 medium onion, chopped
1/2 head large head of lettuce
2 medium tomatoes, chopped

Layer the above ingredients in the following order: (1) sour cream and 2 c. shredded cheese; (2) ketchup and taco sauce; (3) onion; (4) shredded lettuce; (5) chopped tomatoes; (6) 2 c. shredded cheese. Serve this with taco chips.

Zucchini Appetizer
3 cups zucchini thinly sliced
1 cup Bisquick
1/2 cup chopped onions
1/2 cup Parmesan cheese (grated)
2 teaspoon parsley ½ cup vegetable oil
4 eggs slightly beaten
1/2 teaspoon Salt
1/2 teaspoon marjoram or oregano
pepper
1 clove chopped garlic

Mix all above ingredients together, spread in 13 x 9 x 2 in pan. Bake at 350 degrees for 25 minutes. You can add different meats (cooked sausage, ham, etc.) to the mixture.

Breakfast

Broccoli Quiche
2 tablespoons butter
1 onion, minced
1 teaspoon minced garlic
2 cups chopped fresh broccoli
1 (9 inch) unbaked pie crust
1 1/2 cups shredded mozzarella cheese
4 eggs  beaten
1 1/2 cups milk
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon butter, melted

Preheat over to 350°.
Melt butter in a large sauce pan over medium-low heat.  Add onions and garlic and broccoli. Cook slowly, stirring occasionally until vegetables are soft. Spoon vegetables into crust and sprinkle with cheese.
Combine eggs and milk. Season with salt and pepper.
Stir in melted butter. Pour egg mixture over vegetables and cheese.
Bake 30 minutes.
Let rest on counter for 5 minutes before cutting.

Potato Pancakes 1
2 medium Potatoes
1 Egg
Flour to make thin batter
1/2 cup Milk
1 teaspoon Salt

Peel and grate potatoes, add milk, beat into it the egg and salt.
Add just enough flour to make a think batter, beat well then pour on hot greased griddle until brown on one side, then turn on other side with spatula.  Butter well and serve hot.  This serves two people.

Potato Pancakes 2
6 Potatoes, grated
2 Eggs
Pinch of Salt
1/2 Onion, grated
2 tablespoons Flour
1/4 cup Buttermilk

Grate potatoes and strain.  Add grated onion, eggs, flour, salt and lastly the buttermilk.  Fry on griddle.

Slovak Pancakes
6 Eggs
3 cups Flour
1/2 cup Sugar
1/2 teaspoon Salt
1 1/2 quarts Milk

Beat the eggs well, add sugar, salt and one cup milk.  Beat very well and then add flour gradually, putting in the remaining milk.  Beat until very smooth.  Have greased skillet hot.  Put about two tablespoons of the above mixture on this skillet.  Brown both sides.  A filling may be used such as jelly, jam, etc. if you wish, by rolling same into a platter.  This recipe will make about 30 pancakes.

Ukrainian Pancakes
6 eggs
5 T. sugar
2 c. milk
1 tsp. vanilla
2 c. flour
margarine for frying

Beat the eggs. Add sugar and vanilla. Add milk a little at a time and beat. Add flour. Fry in margarine. Filling: Use cream cheese/jelly or butter and roll up.. Various fillings can be used, i.e., sour cream, strawberries or other berries, or a mixture of cottage cheese, egg yolk, vanilla and sugar - mash and spread on pancakes, roll up and keep hot.

French Toast for Dinner
2/3 cup brown sugar
1/2 cup margarine or butter, melted
2 tsp cinnamon
6 eggs, lightly beaten
1 3/4 cups milk
1 loaf (1 lb.) French Bread or Texas Toast, cut into 1 inch slices
powdered sugar
Combine brown sugar, margarine and cinnamon; spread evenly in a 15x10x1 baking pan; set aside. Combine eggs and milk in a shallow dish; dip bread in mixture then place in pan. Bake, uncovered, at 350 for 25 minutes. Serve brown sugar side up; dust with powdered sugar. It's best if you loosen the bread from the pan right away - it's less likely to stick while it's still warm.

Bread and Rolls and Cakes

Artoclasia
2 pkgs. Compressed or dry yeast
1/2 cup water
3/4 cup sugar
2 tsp. salt
1-1/2 cup water
1/4 cup oil
5 1/2 to 6 cup all-purpose flour
1 teaspoon cinnamon

Dilute yeast in ½ c. water.
Add sugar, salt and stir.
Add water and oil.
Add 3 cups of flour mixed with cinnamon and stir until batter is smooth.
Add remainder of flour until dough is soft but firm.
Knead until bubbles appear on the surface of the dough and it is smooth and satiny in appearance.
Divide the dough into 5 equal parts and place in 5-inch round pans.
Let rise in pans until almost double in bulk.
Bake in a 400° oven for approximately 15 minutes, or until tops are golden brown.
Remove from the pans and cool on racks for 10 minutes.
Brush tops lightly with honey.
When cool, sprinkle powdered sugar on top.

Desserts

Cranberry - Raspberry Gelatin Mold
1 large or 2 small pkg. raspberry gelatin
2 cup boiling water
1 apple, peeled and cut in small pieces
Grated rind of one orange
1 mashed banana
1 cup chopped walnuts
2 cans whole cranberries.

When gelatin is slightly jelled, put all other ingredients together and mix.
Cut the apple last, so it does not turn brown.
Pour into slightly oiled Jell-O mold (vegetable oil).
Chill well.

Honey Cake
1 cup honey
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup seedless raisins
1/2 cup currants
1/2 cup chopped dates
1 cup chopped walnuts
2-3/4 cup sifted flour
2 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup butter
1 cup brown sugar
4 eggs, separated
1/4 cup strong coffee

Mix the honey with the spices, bring to a boil and cool.
Combine the fruits and nuts; sprinkle with 2 Tablespoons of the flour and mix well.
Sift the remaining flour with the baking soda, baking powder and salt.
Cream the butter with the sugar.
Add the egg yolks, one at a time, and beat well after each addition.
Stir in the lukewarm honey.
Add the flour mixture and coffee alternately and mix well.
Mix in the fruit-nut mixture.
Beat the egg whites until stiff and fold into the batter.
Line a baking pan with brown paper and grease it.
Spoon batter into pan. Bake in a slow oven (300°) for about 1-½ hours or until done.
Allow to stand for a few days before serving.

Lenten Cake
3-1/2 cups flour (1/2 c. more if batter is too thin)
1 tsp baking powder
3/4 cup oil
1/2 c white raisins (or dried cranberries)
1-1/4 cup sugar
1/2 cup chopped walnuts
2 tsp grated orange peel
1/2 cup cognac (or orange flavored liquor)
1 tsp baking soda
2 cups orange juice
2 tsp cinnamon
Cinnamon and confectioners sugar for sprinkling

Sift flour into bowl and mix in the baking powder; make a well in center.
Heat oil in frying pan and pour into the flour.
Add raisins, sugar, nuts, orange peel, cognac, baking soda dissolved in the orange juice, and cinnamon.
Mix to make a stiff dough.
Put into a greased Bundt pan or baking pan and bake in preheated 300 F. oven for about 1 hour.
As soon as you remove it from the oven, sprinkle with the cinnamon and confectioner's sugar.

Orange Salad
6 oranges
1/2 cup lemon juice
1/2 cup olive oil
2 tablespoons chopped parsley or 2 tablespoons snipped chives
3 red onions, sliced thin

Peel and slice the oranges.
Cover and set aside.
Place the lemon juice in a bowl.
Slowly whisk in the olive oil.
Stir in the parsley or chives, then the red onions.
Let stand 30 minutes and mold into the orange slices.

Parsley Mint Salad
1 cups Bulgur, Fine grain
1/3 cups fresh lemon juice
pinch of Middle Eastern red pepper or ground red pepper
1 small clove garlic, crushed
1 large bunch of parsley
2 medium tomatoes, chopped into 3" cubes
4 green onions, minced
10 fresh mint leaves, chopped or 1 T. dried mint
2/3 cups olive oil

Rinse the bulgur thoroughly and drain.
Mix bulgur, lemon juice, red pepper and garlic in a large bowl.
Set aside to soak for about 15-20 minutes.
Clean and dry the parsley.
Pinch off the leafy branches and pulse briefly in a food processor to produce pieces about ¼".
Combine all the ingredients and toss to mix well.
Set aside 1 to 2 hours to blend the flavors.
More lemon and olive oil may be added, if desired.

Cracked Ice Mold
1 - 3 oz, pkg. each of orange, cherry & lime Jell-O
1 cups pineapple juice
1/4 cups sugar
1 - 3 oz. pkg. lemon Jell-O
2 envelopes Dream Whip or 2 cups
whipping cream, whipped
Prepare the three flavors of Jell-O using 1 cup boiling water and ½ cup cold water for each.
Pour each flavor into an 8 inch square pan and chill until firm.
Mix pineapple juice and sugar and heat until sugar is dissolved.
Remove from heat and dissolve lemon Jell-O in hot juice.
Add ½ cup cold water and chill until slightly thickened.
Cut the firm gelatins into ½ inch cubes.
Prepare the Dream Whip or whipping cream and combine with the lemon Jell-O mixture.
Fold in the cut cubes.
Place above mixture in pan and chill overnight.
Serves about 16.

Creamy Coconut Mold
1-1/2 cups cold water
2 envelopes unflavored gelatin
24 oz. carton (3 cups) cottage cheese
14 oz. can sweetened condensed milk (not evaporated)
3 oz. pkg. cream cheese, softened, cut into small pieces
1 cups coconut
1 cups chopped nuts
1/2 tsp. almond extract
3 cups fresh fruit, cut into bite-size pieces

Lightly oil 1-½ qt mold.
In small saucepan, sprinkle gelatin over water to soften;
stir over low heat until gelatin dissolves. Set aside.
In large bowl, combine cottage cheese, sweetened condensed milk, cream cheese, coconut, nuts and extract; mix well. Stir in gelatin.
Refrigerate until slightly thickened, about 10 minutes.
Stir; pour mixture into mold.
Refrigerate 3 hours or until firm.
To release from mold, gently run knife around edges; turn onto serving plate.
Serve with fruit.
Garnish as desired. 12 servings

Creamy Pineapple Salad
20 oz. can crushed pineapple, undrained
3 1/2 oz. pkg. instant coconut cream pudding and pie filling mix
24 oz. carton creamed cottage cheese
1 cups frozen whipped topping, thawed
lettuce leaves
1/4 cups toasted coconut
1/4 cups chopped cashews

In large bowl, place pineapple; sprinkle with pudding mix.
Add cottage cheese; blend well.
Fold in whipped topping.
Refrigerate for at least 2 hours.
To serve, place salad in lettuce-lined bowl.
Sprinkle with coconut (below) and cashews. 9 (½ c.) servings.

Toasted coconut

To toast coconut, spread coconut on cookie sheet;
bake at 375° for about 5 minutes or until light golden brown, stirring occasionally.
Or spread in a thin layer on microwave-safe pie pan.
Microwave on medium for 4½ to 8 minutes or until light golden brown,
tossing with fork after each minute.

Dreamsicle Jello
1 lg. pkg. orange Jell-O
1 sm. can drained mandarin oranges
1 lb. tapioca (already made)
1 8 oz. container Cool Whip
 

Make Jell-O according to box directions.
Place in refrigerator until partially jelled.
Remove and add remaining ingredients.
Mix. Return to refrigerator for another hour.

Frozen Fruit Salad
8 oz. cream cheese
16 oz. frozen sliced strawberries
20 oz. can crushed pineapple
2 c. mini-marshmallows
2 bananas
1/2 cups sugar
8 oz. Cool Whip

Bring cream cheese to room temperature, add sugar and beat.
Add thawed strawberries with juice, mix well.
Add drained pineapple and mix.
Cut bananas in quarters and mix.
Fold in Cool Whip and mini marshmallows.
Grease 9 x 13 pan with mayonnaise.
Freeze over night covered.

Hawaiian Ambrosia Salad
1 cup mandarin oranges
1 cup pineapple chunks
1 cup seedless grapes
1 cup coconut
1 cup mini marshmallows
1 cup sour cream
maraschino cherries, optional

Drain all fruit, then combine.
Add coconut, marshmallows and sour cream.
Mix and let set at least one hour in refrigerator.

Jello Mold With Pears
2 - 3 oz. or 1- 6 oz. pkg. Jell-O
1- 3 oz. pkg. cream cheese
1 cup of half and half
1 med. can of pears
water

Dissolve Jell-O with 1-½ cups of boiling water and set aside until room temperature.
Combine cream cheese, and half and half along with the pears and pear juice.
Blend until thoroughly mixed.
Add Jell-O to cream cheese mixture and blend until thoroughly mixed.
Pour into mold and chill until firm, about 4 hours.

Lemon - Pear Jello
3 sm. pkgs. lemon Jell-O
1 pt. vanilla ice cream
1 No. 2 can of pears

Mix Jell-O with 3 cups of boiling water and 3 cups of cold water including juice from pears.
Put into refrigerator until Jell-O begins to jell.
Puree pears and mix with ice cream.
Then mix with slightly jelled Jell-O and place in Jell-O mold.
Refrigerate until ready to serve.

Red Raspberry Ring
1 -10 oz. pkg. frozen raspberries, thawed
2 - 3 oz. pkgs. raspberry gelatin
1 pt. vanilla ice cream, softened
1 - 6 oz. can frozen lemonade, thawed
¼1/4 cup chopped walnuts

Drain raspberries, reserve juice.
Dissolve gelatin in 2 cups boiling water; add ice cream, stirring until melted.
Add lemonade and berry juice.
Chill until partly set; stir in berries and nuts.
Turn into a 6½ c. ring mold.
Chill until set.

5 - Flavor Jello Mold
5 - 3 oz. pkgs. Jell-O, assorted
2 lg. cans Milnot
1 lg. Cool Whip
Mayonnaise

Coat a lasagna size pan or a very large deep bowl with mayonnaise and chill until ready to fill.
Put Jell-O into 5 large mixing bowls and add ½ cup of boiling water to each.
Mix until dissolved.
Take 1 can of Milnot and whip until foamy - approximately 10 minutes (a mixer works best).
Spoon evenly into each bowl of Jell-O and mix well.
Repeat with the second can of Milnot.
Spread one layer of Jell-O into pan or bowl.
Tap to remove any air bubbles.
Repeat with all remaining Jell-O. Chill until set, about 4 hours.
Remove from pan and cover with Cool Whip.

7 - Up Salad
1 lg. pkg. lemon Jell-O
2 cups water
2 cups 7-UP
1 cup pineapple juice
4 lg. Bananas
1/2 cup sugar
1 lg. can crushed pineapple
2 tablespoons flour
1 egg
2 tablespoons butter
2 cups whipped cream

Combine water, Jell-O and 7-UP.
Add drained pineapple and slice bananas and chill until firm.
Combine pineapple juice, sugar, flour, egg and butter.
Cook over low heat until thick.
Cool and fold in whipped topping.
Spread this mixture over the Jell-O base.

Dishes/Casseroles

MEATLESS AND DAIRY LESS

Cabbage Roles
4 cup water
1 teaspoon salt
1/2 teaspoon pepper
4 tablespoon oil
2 cup rice
1 medium onion, finely chopped
1 medium head cabbage
1 tablespoon vinegar
boiling water
3/4 cup tomato juice or 1 cup tomato soup diluted with ½ cup water

Cook rice in water according to package instructions, but slightly under done.
Sauté the onion in the oil, until transparent. Add the onion to the rice mixture.
Stir. Add salt and pepper to taste.
Remove from the heat. Cool.
The mixture is now ready to place into the cabbage mixture.
Remove core from cabbage.
Place cabbage in enough boiling water to cover the head.
Cook long enough for the leaves to be limp.
Do not overcook.
Remove the leaves and then remove the center hard core.
Place a spoonful of rice mixture on the leaf. Roll tightly, closing the ends as you roll each cabbage roll.
Place the rolls in a 2 quart casserole.
Cover with tomato juice or tomato soup/water mixture and bake at 350° for 1-½ to 2 hours.

Cold Dolmades
(Meatless Stuffed Grape leaves)
1/2 cup brown rice
1-1/8 cup water or stock
3 sprigs of mint, chopped
2 tablespoon pine nuts
1 1/2 tablespoon tomato puree
1 tablespoon dried dill weed
1/2 cup white wine
1/2 cup water
1-1/2 teaspoon ground herbs (rosemary, thyme, marjoram, etcup)
1/4 cup olive oil
2 tablespoon currants
1 teaspoon white pepper
1 teaspoon Salt
1/2 lemon, juiced

Cook the rice about halfway (ten minutes).

Fry onions in olive oil.

Add rice (taken from the water with a slotted spoon.) and pine nuts.

Cover and cook another 15 minutes.
You can add a small amount of sugar to taste.
Roll in grape leaves and put in a casserole.
Cover with hot water and bake or microwave (low) until leaves are cooked.

Penne with Vegetables
1 sm. eggplant cut into 1 inch chunks
1 teaspoon salt
1/2  cup olive oil
1/2  lb. yellow squash, halved, thinly sliced
1 med. red bell pepper, sliced
2 med. onions, sliced
1 can (14 oz.) diced fresh
tomatoes with basil & oregano
2 garlic cloves
freshly ground pepper
1 lb. penne pasta

Put eggplant in colander, sprinkle with salt and let drain 30 minutes.
Rinse chunks and pat dry with paper towels.
Heat half of oil in large skillet over high heat.
Add eggplant and stir fry until browned, 3 to 5 minutes.
Transfer with slotted spoon to a bowl.
Put squash slices into pan and stir fry until browned, about 3 minutes, adding more oil if necessary.
Transfer to bowl with eggplant.
Add red pepper slices to pan, stir fry until limp, transfer to bowl.
Heat 1 tablespoon more oil in pan, add onions and stir fry until lightly brown, about 2 minutes.
Return eggplant, squash, pepper to the pan and add tomatoes and garlic
Add pepper.
Reduce heat to low, cover and cook until tender, stirring occasionally, 10 to 15 minutes.
While vegetable sauce is cooking, cook pasta according to package directions.
When cooked, drain and rinse with hot water and drain thoroughly.
Transfer pasta to pan and mix with vegetables.
(Note) Some of the oil can be replaced with cocktail sherry, mixing it with a couple tablespoons of oil.
Also, the garlic can be mixed into the oil/wine mixture so vegetables will pick up the garlic flavor.

Shrimp and Rice
1 to 1-1/2  lbs. cooked shrimp
2 chopped onions
4 stalks chopped celery optional)
2 tablespoon chopped ready-to-use garlic (from jar)
2 cup parboiled rice (uncooked)
1-28 oz. can whole tomatoes
1 small can tomato sauce
1 or 2 green peppers chopped
3/4 CUP red cooking wine
1/2  cup olive oil

Sauté onions, garlic, celery and green peppers in olive oil.
Add 4 cups water, tomatoes and tomato sauce.
Bring to soft boil.
Add uncooked rice.
Simmer uncovered until rice is cooked. (Add water as needed while simmering.)
When rice is cooked, add red wine and shrimp.
Stir and cover.
Let stand at least 15 minutes before serving.
Note: Portions of these ingredients do not have to be exact.

Shrimp Creole
1 to 1-1/2  lbs. cooked large shrimp
1/4 cup margarine or olive oil
1 cup diced celery
1/2  cup chopped green pepper
2/3 cup chopped onion
1 cup water
2-14-1/2  oz. cans Italian style
stewed or diced tomatoes

In a large frying pan sauté the celery, green pepper and onion in the margarine or olive oil.
Blend in the remaining ingredients.
Pour into a casserole and bake uncovered at 350° for 30 minutes.
Add shrimp and serve over hot rice.

Italian Tomato Sauce
2 large onions, sliced
2 tablespoon oil
1 small can tomato paste
1 teaspoon oregano
salt

Sauté sliced onions in the oil for a few minutes until somewhat brown.
Add tomato paste, turn heat high and fry, stirring for 3-5 minutes.
Do not let it scorch.
Lower heat and, add some water (2 or 3 cans) with remaining ingredients.
Stir until smooth.
Cover and simmer low for about a half an hour or so, stirring occasionally.
Serve over pasta.
Note: I often add a bay leaf and some basil for additional flavor, but the original recipe is as shown.

Spinach and Rice
2-10 oz. pkgs. frozen leaf spinach
1 envelope dry onion soup mix
pinch of dried mint
1/2 cup water
1/2 teaspoon dried parsley flakes
garlic powder to taste
salt and pepper to taste
1-8 oz. can tomato sauce
1/2 cup rice
Spray oil

Cook frozen spinach according to directions on the package, add remaining ingredients.
Cover and cook until rice is done.
(You may need to add a little more water.)

Spinach Tomato and Beans
3 pkg. Fresh or frozen spinach
1/4 cup olive oil
2 cans great northern beans with juice
garlic (I use 4-5 cloves)
1 lb. Can of crushed tomatoes

If using frozen spinach, cook and drain - if using fresh, wash and dry.
Sauté crushed garlic in oil. Add tomatoes and then add spinach.
If using fresh add it slowly wilting it as you stir.
Add the beans and their juice and simmer for about 15 minutes.
This is also great with Romano cheese during a non-Lenten time.

Steamed Fresh Vegetables and Tofu with Soba Noodles
1 bunch fresh broccoli
2 carrots
1 onion
1 head cauliflower
15 mushrooms
3/4 carton firm tofu
8 oz. soba noodles
1 cup misoyaki sauce

Prepare the vegetables in bite size pieces and steam them.
Boil the noodles and drain.

Add ½ cup of the sauce and mix well.
Serve the vegetables over the noodles and ladle on additional sauce.

Stir Fry Vegetables
Spray oil
1 small onion, minced
1 garlic clove, minced
1 teaspoon ginger root, minced
1 c, carrots, sliced
1 cup celery, sliced
1 cup broccoli florets, sliced
1/4 cup water chestnuts, sliced
2 green onions in 2" pieces
1 cup bean sprouts
2 tablespoon soy sauce

Spray a heavy skillet and heat. Sauté onion, garlic and ginger for a few minutes.
Add carrots, celery and broccoli, then mix.
Add 3 tablespoons of water, cover and cook 2-3 minutes.
Add water chestnuts and green onions. Cook another minute or so.
Add bean sprouts and soy sauce.
Stir and heat until heated through.
Serve over rice.

Stuffed Bell Peppers
2 large bell peppers
1 can green chilies
1 cup cooked brown rice
1 can kidney beans
2 tablespoon chopped parsley
1 teaspoon cumin
1 teaspoon onion powder
1/2  teaspoon salt
1 can tomato sauce

Cut peppers in half and clean out.
Steam until tender-crisp.
Combine all remaining ingredients except the tomato sauce and then spoon into the peppers.
Pour the tomato sauce over them and bake at 350° until heated through.

Stuffed Manicotti
8 manicotti noodles
16 oz. soft Tofu
1/2  teaspoon dried oregano
1/2  teaspoon dried thyme
1 teaspoon freshly minced basil
2 teaspoon minced garlic
1/3 cup minced parsley
1/4 teaspoon white pepper
1/4 teaspoon salt
3 cup Italian red sauce
parsley or basil for garnish

Preheat oven to 375°. Cook pasta until cooked but not too soft.
Rinse in cold water and set aside, being careful not to let the manicotti touch and stick together.
In a large bowl, mix the tofu, oregano, thyme, basil, garlic, parsley and white pepper and salt.
Mix together and stuff the manicotti with the mixture.
Arrange in a baking dish, pour the sauce over all,
and bake for about 30 minutes.
Garnish and serve.

Sweet and Sour Vegetables with Tofu
1-1/4 cup plain tomato sauce
2 teaspoon minced garlic
1/2  teaspoon dried basil
1/2  teaspoon celery seed
4 teaspoon rice wine vinegar
1/4 cup apple juice concentrate
1/2  teaspoon tamari sauce
1/4 teaspoon ground coriander
1/3 cup water
1 oz. dried black mushrooms
1/4 cup dry sherry
1 cup thinly sliced onions
1/4 cup dry white wine
1/2  cup sliced chanterelles
1/4 cup julienne red bell peppers
1/4 cup julienne carrots
1/2  cup broccoli florets
1/2  cup snow peas
1/4 cup shredded cabbage
1/4 cup pineapple chunks
1 cup firm tofu, cubed
1/4 cup bean sprouts
1 teaspoon sesame seeds
salt
cooked rice

Combine the first 10 ingredients to make sauce and simmer for about 15 minutes.
Soak the mushrooms in sherry for 10 minutes.
Drain, remove the stems and slice thinly. Reserve the sherry.
In a wok, braise the anions in white wine for about 10 minutes until soft.
Add the chanterelles and soaked black mushrooms,
then cook for about 5 minutes on high heat, stirring as it cooks.
Add the red pepper and carrots, cover and steam for 5 minutes.
Add the broccoli, snow peas, cabbage, pineapple and tofu.
Cover again, and steam for 2 minutes more.
Toss with one cup of the sauce and the sesame seeds.
Salt to taste and serve over rice.

Trinity's String Beans
1 lb. green string beans
1 onion
1 clove garlic
1 tablespoon tomato paste
1 cup water
1 potato

Chop onion and brown in a little oil.
Remove from heat and add chopped garlic
Leave for 3-4 minutes.
Add beans and tomato paste with water.
Cook on low to medium heat until done.
Season with salt and pepper, basil, parsley, oregano, dill (any or all).

Vegetable Curry
1/2 teaspoon curry powder
1 can tomato sauce
1 cup eggplant, cut into cubes
1 cup bell pepper, cut into squares
3 cup zucchini, cut into cubes
1/4 lb. mushrooms, quartered
1-1/2 oz. tofu, cut in 1" cubes
1/4 cup walnuts, chopped
2 tablespoon pine nuts or sunflower seeds
2 tablespoon chives, chopped
2 tablespoon parsley, chopped

In a large sauce pan, blend curry with tomato sauce.
Add eggplant and pepper.
Cover and cook 5-8 minutes, stirring occasionally.
If it becomes too dry, add a little water.
Add zucchini, cover and cook another 5 minutes.
Add remaining ingredients and cook about 2 more minutes.
Serve over rice.

Vegetable Spaghetti Sauce
7 stalks celery
6 carrots
3 medium onions
2 or 3 tablespoon ready-to-use chopped
7 cinnamon stick
1/3 cup olive oil
5 cup tomato sauce
2-6 oz. cans tomato paste
garlic from the jar
3 cup water

Chop all the vegetables in a food processor till medium chunky or very fine -- according to preference.
Sauté the vegetables and garlic in olive oil until crisp (about 15 minutes).
Add tomato sauce, paste and water.
Bring to a soft boil.
Add the cinnamon stick.
Simmer 3 to 4 hours.
As it is cooking, add water as needed.
Serve over pasta.

MEATLESS WITH DAIRY

Angel Hair Pasta / Tomato and Scallop Sauce
1 pkg. Louis Kemp Scallop Delights
2 tablespoon Olive Oil
1 medium Onion, chopped
1 small Bell Pepper, chopped
1 clove Garlic, minced
2 (16 oz.) cans Diced Tomatoes
1 teaspoon Oregano
Salt & pepper to taste
1 lb. Angel Hair Pasta, cooked & drained

In skillet, combine olive oil, onion, bell pepper and garlic
Sauté over medium heat until vegetables are tender.
Add tomatoes, oregano, salt and pepper.  
Bring to a boil for 1 minute.
Reduce heat and simmer for 10 minutes. 
Add Scallops and simmer another 3 minutes.
Serve sauce over pasta. Top with parmesan cheese.

Baked Fish in White Sauce
2 lbs. white fish filets
1-1/2  cup milk
1 medium onion, chopped
1/2  teaspoon garlic salt or 1 clove garlic plus ½ teaspoon Salt
2 tablespoon flour
1/4 cup white wine
1 large can mushrooms
juice of 1 lemon
Parmesan cheese

Sauté onions and mushrooms in margarine, add garlic or garlic salt.
Sauté until onions are semi-tender.
Add milk and flour and whisk until lumps have disappeared.
On a very low flame and add lemon juice and wine.
Cook until thickened.
Place fish in a baking pan, pour sauce over, sprinkle with Parmesan cheese
and bake at 350° for about 35 minutes or until fish is done.

Broccoli Casserole
1 sm. jar Cheez Whiz
1 can mushrooms
1 onion
1 stick margarine
2 cups rice, cook ahead
1 pkg. broccoli

Sauté onion and mushrooms in margarine.
Put in a casserole pan along with broccoli.
Cook in microwave for 4 minutes.
Add rice and mix.
Add melted Cheez Whiz over the top.
Bake in 350° oven for 20 minutes.

Broccoli Spaghetti
Serve 1-2 persons.
1 cup Spaghetti sauce (great for Romano or Parmesan cheese
leftover sauce)
1-2 stalks Fresh broccoli, (1 per person)
1/2  box pasta (any kind)
1 cup broccoli water (see below)

Boil broccoli until semi- tender.
SAVE WATER!
In another pot, begin boiling pasta until al dente (just done).
Scoop out 1 cup broccoli water.
Drain the remaining water from the broccoli.
Place the cup of broccoli water back into pan with broccoli and add sauce.
Bring to a boil.
Drain pasta and put in a serving bowl.
Cover pasta with broccoli mixture and top with cheese.

For 4 persons:
use 3 cups sauce,
3 cups broccoli water and
3/4 box pasta,
4 stalks of broccoli.

For 6-7 persons use
4-5 cups sauce,
4-5 cups broccoli water,
1 full box pasta and
6-7 stalks broccoli.

Cajun Seafood Pasta
2 cup Heavy Whipping Cream
1 tbsp. chopped fresh Basil
1 tbsp. chopped fresh Thyme
2 teaspoon Salt
2 teaspoon ground Black Pepper
1 1/2 teaspoon crushed Red Pepper Flakes
1 teaspoon Ground White Pepper
1 cup Chopped Green Onions
1 cup Chopped Parsley
1/2 lb. Shrimp, peeled and deveined
1/2 cup Shredded Swiss Cheese
1/2 cup Grated Parmesan Cheese
1 lb. Dry Fettuccini Pasta

Cook pasta in a large pot of boiling, salted water, until al dente.
Pour cream into large skillet. Cook over medium heat, stirring constantly, until just about boiling. Reduce heat, and add Basil, Thyme, Salt, Black Pepper, Red Pepper Flakes, White Pepper, Green Onions, and Parsley.
Let simmer for 7-8 minutes or until thick.
Stir in seafood, cooking until shrimp is no longer transparent and turns pink. Stir in cheeses blending well.
Drain pasta.
Serve sauce over noodles.

Cheese Pastry
3/4 cup milk
6 tablespoon butter or margarine
6 tsp. sugar
1-1/2  pkg. dry yeast
3 tablespoon warm water
2 eggs, well beaten
3 cup flour
1/2 teaspoon Salt

Filling:
1 lb. creamy cottage cheese (processed in processor or blender until smooth)
1 cup sour cream
5 eggs, separated
1/2  cup sugar
1 cup milk
3 tablespoon cream of wheat
1/2  teaspoon Salt

Scald milk; add butter and sugar.
Let stand until lukewarm.
Add yeast to lukewarm water and let stand for 10 minutes.
Add beaten eggs to milk, then blend in yeast.
Stir flour into the milk and egg mixture.
Beat with a wooden spoon until the spoon and the bowl are clean and the dough is not sticky
(you may need to add a little more flour).
Place dough in a greased bowl, cover with a clean cloth and let rise in a warm place, until double in bulk.
When risen, divide dough in 2 pieces (for 11" x 15" pans), flatten and fit dough into greased pans.
Make the edges a little thicker, as for pizza.
Spread with filling and bake at 350° for 30 minutes.
For filling: Boil milk and cream of wheat until thick.
Set aside to cool.
Add cottage cheese, sour cream and salt.
Stir well.
Add egg yolks and mix thoroughly.
Beat 5 egg whites until frothy then add sugar and continue beating until soft peaks form.
Fold into cheese mixture.
Spread cheese mixture on dough and bake.
Cool and cut into squares.

Cheese and Tortilla Pie
 1/2 lb. Monterey Jack cheese, grated
 1/2 lb Cheddar cheese, grated 1 - 24 oz. can sliced olives
 3 or 4 chopped green onions
 8 - 4 inch corn tortillas
 1 1/2 cups cottage cheese
 1/2 cup sour cream]
 1 - 8oz can tomato sauce
 1 - 8 oz. can green chili salsa

Combine the grated cheeses, olives, green onions
(reserve 1/4 cup of the cheese for tipping).  
Combine cottage cheese and sour cream.  
In 3 Quart casserole (greased) start layering tortilla, cottage cheese mixture, and cheeses. Repeat. Combine tomato sauce and chili sauce and pour over top of casserole.
Top with remaining grated cheese.  
Bake covered at 350 for 40 minutes. 

Crabmeat Bake
1 green pepper, chopped
1 cup celery, finely chopped
1 lb. crabmeat
2/3 cup mayonnaise
2 teaspoon dry mustard
1 teaspoon Worcestershire sauce
1/2 -1 teaspoon pepper (to taste)
1/2  cup onion, finely chopped
1/3 cup bread crumbs
2-4 tbs. butter, melted
6 chopped scallions
boiled rice, to serve

Mix all ingredients except for butter, bread crumbs and scallions. Place
mixture in casserole dish and top with bread crumbs and melted butter.
Cover and bake at 350° for 30 minutes. Serve on top of boiled rice with
scallions on top of the crabmeat bake. Serves 8-10 people.

Crab Melt
1 - 8oz pkg. shredded cheddar cheese
1 pkg. "Bread du Jour" French Bread
1/2  cup butter
1 can crabmeat, drained
1 tbs. lemon juice
1 tbs. Worcestershire Sauce
1 oz. Pimientos
1/2  teaspoon garlic salt

Melt butter and add cheese over low heat. Add lemon juice,
Worcestershire sauce and garlic salt. Mix well by processing in a blender until smooth. In bowl, fold in crabmeat and pimientos. Mix well. Slice bread into ½" slices, and spread mixture over top. Bake at 350° for fifteen minutes. Approximately 20 servings.

Fish and Corn Casserole
1/4 cup chopped Onion
1/4 cup chopped Green Pepper
1 1/2 tablespoon Butter or Margarine
1 tablespoon Flour
3/4 teaspoon salt
1/4 teaspoon pepper
1 cup Milk
2 beaten Eggs
7 oz. can Tuna
1 cup drained, Whole Kernel Corn
Cook onion and green pepper in butter until tender. 
Add flour and seasonings; blend. 
Gradually add milk. 
Cook over low heat until smooth and thick, stirring constantly. 
Remove from heat. 
Slowly sir into eggs. 
Add tuna and corn. 
Bake in greased 1 quart casserole or individual casseroles, in moderate over of 325° for 30 minutes. 
Serves 4.

Lentil Burgers
2 cup boiling water
1/2  cup brown rice
2 slices whole-wheat bread, toasted and broken into crumbs
2 onions, chopped
1/2  cup lentils
garlic powder
salt
1-6 oz. can mushrooms
1 egg

Cook lentils and rice together in 2 cups boiling water.
Simmer in tightly covered pot until lentils are tender and water is absorbed.
While lentils and rice are simmering, sauté onions gently over a low flame in corn oil.
Combine lentils, rice, and toast with onion, mushrooms, egg, garlic powder and salt.
Form into patties and brown in oil.
Note: Egg can be eliminated and mixture can be served in a bowl without forming into patties and browning in oil.

Little Pie
2 cup flour
1/2 teaspoon salt
2 eggs

Fillings:
Sauerkraut: 3 cup sauerkraut, washed and drained
1 onion, chopped
1/4 cup oil or butter
salt and pepper to taste

Cheese: 1 block of American cheese (amount is according to how many cheese peroghies you want to make)

Prune: 1 pkg. dried pitted prunes

Mix flour, salt and eggs, then add enough water to make a pliable dough. Roll out to 1/8" thickness and cut into 3" squares. Place a teaspoon or so of one of the above fillings into the center of the square and fold into a triangle, pressing edges firmly together. Drop into boiling water and boil 10 minutes. Drain and shake them in ¾ cup of melted and browned butter. The next day the peroghies may be fried in butter until crisp. Fillings: Sauerkraut: Chop onion and fry slowly in oil or butter. Add sauerkraut and cook until tender. Salt and pepper to taste. Cheese: Finely grate American cheese. Prune: Cook prunes until tender. Drain and mash.

Little Pie (Pyrohy, Peirogi Or Vereneki)
2 cup flour
1 teaspoon salt
1 egg or 2 yolks
1/2 cup water

Potato and Cheese Filling:
1 tablespoon grated onion
3 tablespoon butter
2 cup cold mashed potatoes
1 cup cottage cheese or cream cheese
salt and pepper

Sauerkraut Filling:
3 cup sauerkraut
1 onion, chopped
4 tablespoon butter
2 teaspoon sour cream
salt and pepper

Mix flour with salt in a deep bowl.
Add the egg and enough water to make a medium soft dough.
Knead on a floured board until smooth.
Dive the dough into 2 parts.
Cover and let stand for at least 10 minutes.
Prepare filling.
Filling should be thick enough to hold shape.
Roll dough quite thin on floured board.
Cut rounds with large biscuit cutter or the open end of a glass.
Put round in the palm of your hand and place a spoonful of filling on it. Fold over to form a half circle and press edges together with fingers.
Edges should be free of filling.
Be sure edges are sealed well.
Place varenyky on floured board or tea towel.
Do not crowd.
Cover with a tea towel to prevent drying.
Drop a few at a time into large quantity of rapidly boiling salted water.
Stir gently with a wooden spoon to separate and prevent sticking to bottom of the pot.
Do not cook too many at one time.
Continue boiling rapidly for 3 to 4 minutes.
They are ready when they are well puffed.
Remove with a slotted spoon into a colander and drain thoroughly.
Place in a deep dish and sprinkle with melted butter then toss gently to coat with butter.
Cover and keep hot until all are cooked.
Serve in a large dish without piling or crowding.
Can be topped with browned buttered bread crumbs, crisp chopped bacon, salt pork or sour cream.

Potato and Cheese Filling: Cook onion in butter until tender.
Combine with potatoes and cheese.
Season to taste with salt and pepper.
Sauerkraut Filling: Rinse kraut well in warm water, squeeze dry and chop very fine.
Cook onion in fat or butter until tender.
Add kraut and cream, then season to taste with salt and pepper.
Cook over low heat for about 15 minutes or until kraut is tender and flavors are blended.
Do not overcook.
Chill thoroughly.

Mexican Rice and Bean Bake
2 cups cooked Rice
2 Eggs
1 1/2 cups Salsa (any heat, to your taste)
1 cup Shredded Cheddar Cheese
1 (15-16 oz.) can Pinto Beans, drained
1/4 teaspoon Chili Powder
Preheat oven to 350°.
Grease a 8 x 8 x 2 inch baking dish. 
Mix rice, eggs, 1/2 cup salsa and 1/2 cup cheese.
Press into dish. 
In same bowl, mix beans and 1 cup salsa.
Spoon over rice mixture.
Sprinkle with 1/2 cup cheese and the chili powder.
Bake uncovered 30 to 35 minutes.
Let stand 5 minutes before serving. Serve with salad, corn bread or warm tortillas and vegetarian refried beans. (Serves 6)

Mushrooms over Fettuccine
3 tablespoons Margarine or Butter
1/2 lb. Sliced Button Mushrooms
1 envelope Lipton Recipe Secrets Savory Herb with Garlic Soup Mix
1 1/4 cups Milk
8 oz. package Fettuccine

Cook Fettuccine according to instructions on back of box.  Drain and cool.
In a skillet, melt butter or margarine over medium heat. 
Add mushrooms, stirring occasionally, until tender about 5 minutes.
Mix together soup mix and milk.  Pour into skillet. 
Bring that to a boil over high heat, stirring frequently.
Serve over Fettuccine noodles.

 Salmon Cheese Casserole
 1 tall can of Salmon
 1/4 lb. American Cheese
 1/2 cup Milk
 Biscuit Mix
Drain Salmon and take out bone and skin. 
Arrange in the bottom of a greased baking dish in large pieces. 
Melt the cheese in the milk. Stir until smooth. 
Pour cheese sauce over the fish and place baking powder biscuits on top. 
Bake in a hot over of 400° until biscuits are done. 
15 to 20 minutes.

Salmon Patties
1 can Salmon
1 egg
Ritz Crackers, crushed (Half quantity of crackers of individual w