Kid's in the Kitchen

Main Dishes
 

Lenten Meals

Soups
Meatess and Dairyless
·  Barley Mushroom Soup
·  Bean and Potato Soup
·  Bean Soup
·  Borsch (Meatless)
·  Borsch (Meatless) 2
·  Borsch (Meatless) 3
·  Gazpacho
·  Lentil Soup
Meatess With Dairy
·  Cauliflower Soup
· Cheese Chowder
·  Fish Chowder
·  Potato Soup
·  Vegetable Soup

Vegetables
Meatess and Dairyless
·  Caviar
·  Curried Parsnips
·  Curried sweet potatoes
·  Broccoli
·  Eggplant caviar
·  Gazpacho 2
·  Grilled green tomatoes
·  Marinated carrots
·  Marinated carrots 2
·  Vegetable medley
Meatless with Dairy
·  Ginger carrots
·  Oven fried potatoes
·  Stuffed Italian artichokes
·  Vegetable quiche
·  Zucchini bake

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.  Back to Index.

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. Back to Index.

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. Back to Index.

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. Back to Index.

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. Back to Index.

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. Back to Index.

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. Back to Index.

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. Back to Index.

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. Back to Index.

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.Back to Index.

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. Back to Index.
 
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. Back to Index.

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. Back to Index.

Ukrainian Pancakes
6 eggs
5 tablespoon sugar
2 cups milk
1 tsp. vanilla
2 cups 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. Back to Index.

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. Back to Index.

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. Back to Index.

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. Back to Index.

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. Back to Index.

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. Back to Index.

Lenten Cake 2
3 1/2 c Flour
1 ts Baking powder
3/4 c Oil
1/2 c White raisins
1 1/4 c Sugar
1/2 c Chopped walnuts
2 ts Grated orange peel
1/2 c Cognac
1 ts Baking soda
2 c Orange juice
2 ts Cinnamon
Cinnamon for sprinkling
10x sugar

Sift flour into ceramic bowl and mix the baking powder; scoop out 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 buttered tube 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.
Back to Index.

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.  Back to Index.

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 1/4".
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.  Back to Index.

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 1/2 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.  Back to Index.

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; s
tir 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.  Back to Index.

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.  Back to Index.

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.  Back to Index.

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.  Back to Index.

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.  Back to Index.

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.  Back to Index.

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

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.  Back to Index.

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
1/4 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.  Back to Index.

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.  Back to Index.

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 tabelspoons 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.  Back to Index.

Dishes/Casseroles

MEATESS AND DAIRYLESS

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.  Back to Index.

Cold Dolmades
(Meatless Stuffed Grapeleaves)
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.  Back to Index.

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 garlicup
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.  Back to Index.

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.  Back to Index.

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.  Back to Index.

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.  Back to Index.

Lenten Spinach Pie
1 lb curly Endive
3 lb fresh bulk Spinach -washed, large stems removed
3 bunch large Scallions - white and green chopped together
5 tablespoon fruity Olive Oil
1 Lemon
1 1/2 cup finely chopped fresh Dill
1 teaspoon Salt
freshly ground Black Pepper
1 tablespoon Rice or Cracked Wheat

The Pastry
1-1/2 cups All-purpose flour
extra flour for rolling
1 teaspoon Sea salt
1 teaspoon Baking powder
5 tablespoon Olive oil (about)
1 tablespoon Sesame seeds

Start by making the pastry. 
Sift the flour with the salt and baking powder.
Mix in about 6 tablespoons water, a little at a time, until the dough is gooey, but not wet. 
Add 1 tablespoon olive oil, plus another teaspoonful, and a little more flour, if needed, to make a cohesive mass.
Knead the dough for 5 to 10 minutes, until smooth and elastic.
Cover it and set aside to relax for an hour or two.

For the filling,
Separate the curly endive leaves, so the vegetable will cook in the same time. 
Steam the spinach and endive together in a large pan, in the water clinging to the leaves, plus just an extra 1/2 cup.
Turn the leaves over occasionally, so they wilt evenly.
When they are wilted, but not mushy, drain them in a colander,
pressing firmly with the back of a wooden spoon to remove as much excess liquid as possible.  

Saute the scallions in 2 tablespoons olive oil, until barely soft.
Add a few tablespoons of water if they stick to the pan. 
Roughly chop the cooked spinach and curly endive and finely grate the zest from the lemon.
Then toss the cooked vegetables with the scallions, parsley, dill,
lemon zest and 1 tablespoon lemon juice, salt, and pepper, adding 3 tablespoons olive oil.
Set aside until you are ready to fill the pastry.

Choose an ovenproof earthenware or glass baking dish 2 to 2-1/2 inches deep and about 2-quart capacity and brush the inside with oil.
Divide the pastry into two unequal parts, and then again into halves.
On a floured surface: roll out one of the larger pieces of pastry.
This should be large enough to line the dish, coming up and over the sides - this should make it very thin. 
Fit it into the baking dish and brush it with olive oil.
Do the same with the second piece of pastry, placing it on top of the first, and brush again with olive oil.

Sprinkle the tablespoon of rice or cracked wheat over the bottom, to soak up excess juices, and fill with the spinach and herb mixture.
Roll out the remaining two pieces of pastry, separately, to fit the top of the dish.
Place the first on top of the spinach, brush with olive oil, then place the second on top of that. 
Prick the pastry with a fork in an attractive pattern and brush the entire top with olive oil.
Sprinkle with sesame seeds. 
Bake in an oven preheated to 350 F for 45-50 minutes, until golden brown.
Yield: 8 servings.  Back to Index.

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.)  Back to Index.

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.  Back to Index.

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.  Back to Index.

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.  Back to Index.

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.  Back to Index.

Lenten Stuffed Cabbage
1 bunch parsley, chopped
1/2 bunch mint, chopped
2 med. onions, chopped
1/2 c. chick peas, canned
1 c. oil
1 tsp. black pepper
1/2 tsp. allspice
1 c. lemon juice
2 tsp. salt
2 cloves garlic, sliced
1 med. cabbage
Water
Dry mint

Cabbage Recipe Cooking:
Prepare cabbage by making a cut with a small sharp knife all around the core.
Put cabbage in boiling water and separate leaves from the core gently one by one and place in colander to drain.
When leaves are ready, stuff with filling made by mixing parsley, mint, onion, chick peas, lemon juice, oil and seasoning.
Roll into cigar shape.
Squeeze and place in saucepan.
You can cut up inside small pieces of cabbage and put in the bottom of saucepan, and then arrange cabbage rolls in rows and layers.
Pour about 2 1/2 cups water over.
Bring to a boil.
Place plate on top to weight down leaves.
Sprinkle with 2 tablespoons lemon juice, 2 tablespoons oil, 1 teaspoon salt, 1 tablespoon dry mint, 2 sliced garlic cloves.
Cover and cook on very low heat for about 25 minutes.
Be careful that water does not completely evaporated or leaves will scorch. Back to Index.

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.  Back to Index.

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.  Back to Index.

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 garlicup
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).  Back to Index.

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.  Back to Index.

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.  Back to Index.

MEATESS 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.   Back to Index.

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.  Back to Index.

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.  Back to Index.

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.   
Back to Index.

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.  Back to Index.

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.  Back to Index.

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.   Back to Index.

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.  Back to Index.

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.  Back to Index.

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.  Back to Index.

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.  Back to Index.

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.  Back to Index.

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. 
Back to Index.

Lenten Macaroni Dinner
8 oz. elbow macaroni
3 Tbsp. melted butter
1 medium onion, minced
1/4 cup chopped green pepper
1 Tbsp. flour
1-1/2 tsp. garlic salt
Dash hot pepper sauce
1 cup milk
1 egg beaten
1 can Tuna
1/2 lb. diced American cheese
1/4 cup chopped stuffed olives
1 cup potato chips

Cook and drain macaroni.
Melt butter, saute onion and pepper.
Blend in flour and garlic salt.
Add milk stirring constantly until thickened.
Blend in cheese, eggs, olives, Tuna and sauce with macaroni.
Arrange potato chips around the edges.
Bake at 350 for 35-40 minutes.
Egg slices and paprika as a garnish.
Serves 6. Back to Index.

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)   Back to Index.

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.  Back to Index.

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.  Back to Index.

Salmon Patties
1 can Salmon
1 egg
Ritz Crackers, crushed (Half quantity of crackers of individual wrapped package)
Salt and Pepper

Open can of salmon and place in a large bowl and combine with one egg and crushed Ritz Crackers.  Using a tablespoon or your hands, form salmon mixture into patties. 
Fry in a pan on top of your stove in 2 tbsp. Peanut oil. 
(Peanut oil, when cooked on a high heat, will not be absorb into the food that is fried in it.)  Continue to fry until golden brown. 
Can be served with hash brown potatoes or a nice mixed green salad.
Yield:  4 - 5 patties  Back to Index.

Salmon Quesadillas
2 cloves of minced Garlic
1 tsp. Oil
1 can (14 3/4 oz.) Salmon, drained
1-2 tsp. Basil
1/2 tsp. Pepper
Butter or Margarine
8 - 8" flour tortillas
2 C. (8 oz.) Shredded Cheese (1 C. Mozzarella, 1/2 C. Cheddar, 1/2 C. Colby).

In a skillet, sauté garlic in oil until tender.
Stir in salmon, basil and pepper.
Cook over medium heat until heated through.
Take salmon mixture off heat and add cheese, stirring just to mix it together.
Spread butter or margarine over one side of tortillas.
Place 4 tortillas, buttered side down, on a hot griddle.
Place 1/4 of the salmon mixture onto each tortilla then top with another, buttered side up. (Just like you would make a grilled-cheese sandwich.)
Cook on low until lightly brown, then flip over, and cook until lightly brown.
Cut into wedges and serve with shredded lettuce topped with tomatoes or salsa and sour cream or guacamole and refried beans.  Back to Index.

Salsa Rice Enchiladas
1 24 ounce jar Salsa
1 tsp Chili Powder
1 cup cooked Rice
1 15 oz. can Black Beans, rinsed and drained
10 Flour Tortillas
1/4 cup Shredded Cheddar Cheese
1/4 cup Shredded Jack Cheese 
 
In a sauce pan, heat to boil, 1 1/2 cups salsa and chili power. 
Add rice and beans.  Cook till rice is done. 
Spoon 2 tablespoons rice mixture onto a tortilla.
Roll up, and place seam-side down in a baking dish sprayed with Pam.
Spoon remaining salsa over top of tortillas.
Sprinkle with Shredded Cheddar and Jack Cheeses.
Bake, uncovered, in a 375° oven for 15 to 20 minutes.
Serve with sour cream.  Back to Index.

Sauteed Shrimp in Wine Sauce
2 lb. uncooked frozen shrimp
1 stick margarine
1 bunch green onions, cut in 1/2 " pieces
2 tomatoes, diced
1/2 cup white wine
1/8 teaspoon garlic powder or 1 clove garlic, minced
1/4 cup Parmesan cheese
salt and pepper to taste

Melt margarine, add shrimp and green onions.
Simmer for 5 minutes.
Add wine, garlic, lemon juice, salt and pepper.
Continue simmering on low for a few minutes more.
Add tomatoes and cook only until they are just barely soft.
Make sure they don't get mushy.
Add Parmesan cheese and stir gently.
Can be served over rice.  Back to Index.

Sauteed Shrimp In Wine Sauce 2
2 - 10 oz. pkgs. frozen chopped spinach
1 lb. Shrimp
1/4 cup margarine
1/4 cup flour
1-1/2  cup milk
1/2  cup dry white wine
1/4 cup scallions, chopped
1 cup (4 oz.) shredded cheddar cheese
salt
pepper
paprika

Preheat over to 350°. Line a 9" pie pan with heavy duty foil.
Thaw and drain spinach. Spread in pie pan and top with shrimp.
In a saucepan melt butter and sir in flour.
Gradually add milk, wine and scallions.
Cook over low heat, stirring constantly until sauce bubbles and thickens.
Add Salt and pepper to taste and add enough paprika for a rosy color.
Pour over shrimp. Sprinkle with cheese.
Bake 35 minutes.  Back to Index.

Spaghetti (Meatless)
1 box Spaghetti Noodles
2 jars of Spaghetti Sauce
1 cup grated Parmesan  
8 cups Shredded Cheese

Cook spaghetti noodles until done according to cooking directions on box.
In a large bowl, combine the parmesan and shredded cheese. 
For a nice variety of taste, you can use 4 cups mozzarella, 4 cups cheddar.
In 9 X 13 casserole dish, mix noodles and 1/2 of the sauce together. 
Reserve the other 1/2 sauce.
Top with a hearty layer of 1/2 parmesan cheese and shredded cheese mixture.
Cover top with remaining 1/2 sauce. 
Top one last time with the other 1/2 parmesan and shredded cheese mix. 
Cover and bake at 350° oven 10 minutes until cheese is melted.  Back to Index.

Spinach Lasagna
1 pkg. (16 oz.) lasagna noodles
1 pkg. (10 oz.) frozen chopped spinach, thawed
1 lg. egg, beaten
1 lb. shredded mozzarella
1 lb. ricotta cheese
1 cup pizza sauce or spaghetti sauce
2 cup grated Parmesan
1 tablespoon unsalted butter

Cook noodles according to directions on package.
Drain and rinse under cold water.
Squeeze excess water from spinach.
In mixing bowl, beat egg and stir in spinach, mozzarella and ricotta until well mixed.
Butter a 13 x 9 x 2 inch baking pan.
Arrange 1/3 drained noodles over bottom of pan and spoon half of the spinach mixture over the noodles.
Top with half of remaining noodles, spoon on rest of spinach mixture and top with remaining noodles.
Pour sauce over the top, sprinkle with Parmesan cheese and bake in the
preheated 350° oven about 20 minutes or until top is bubbly and lightly browned.
Let stand 5 minutes, then cut into squares.  Back to Index.

Spinach Stuffed Shells
2 tablespoon salad oil
1 sm. onion, chopped
1 - 28 oz. can tomatoes
1 - 6 oz. can tomato paste
2 teaspoon brown sugar
1 teaspoon oregano
1-1/2  teaspoon salt
1/4 teaspoon pepper
2 - 10 oz. pkgs. frozen creamed spinach in boilable bag
1 - 16 oz. container ricotta cheese
1 - 8 oz. pkg. mozzarella cheese, shredded
Stuffed shells

In 3 qt. saucepan, over medium heat, in hot oil, cook onion until tender, stirring often.
Add tomatoes with their liquid, tomato paste, brown sugar, oregano, salt and pepper, stirring to break up tomatoes. Cook over high heat to boiling.
Reduce heat, cover and simmer 20 minutes to blend flavors.
Prepare shells as label directs, drain.
Prepare creamed spinach as label directs; pour into large bowl and cool slightly.
Stir in ricotta and mozzarella cheese, 1 teaspoon salt and ¼ teaspoon pepper.
Fill each cooked shell with about 1 T, cheese mixture.
Preheat oven to 350°.
Spoon sauce evenly into 14 x 10 inch roasting pan; arrange filled shells in sauce.
Cover roasting pan with foil; bake 30 minutes or until hot and bubbly.  Back to Index.

Stuffed Shell Pierogi
3 lbs. Potatoes (about 8) peeled & quartered
8 oz. (2 cups) Shredded Cheddar cheese
1 teaspoon salt
1/2 teaspoon pepper
6 cups sliced Vidalia, Yellow or Spanish Onions
Butter or margarine
1 box Jumbo Shells, cooked until tender-firm and cooled under running cold water

Cooks potatoes until soft. Drain. Add cheese, salt & pepper and mash together until smooth. 
Melt margarine or butter in large skillet.
Add onions and cook 10-15 minutes until tender but not browned.
Spread half the onions over the bottom of two 9 x 13 baking dishes
or one larger baking dish.
Stuff each shell with heaping tablespoon of the potato mixture.  Close edges.
Arrange in single layer over onions. Spread remaining onions on top
Bake at 350 degrees uncovered 15 to 20 minutes or until heated through.  Back to Index.

Tuna Bake
1/3 cup mayonnaise
2 tablespoon lemon juice
2 teaspoon, instant minced onion
3/4 teaspoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon Pepper
3/4 tablespoon melted margarine
1 can drained tuna
2 cup crushed crackers
2 hard-cooked chopped eggs
1 tablespoon Parmesan cheese

In a medium bowl, combine mayonnaise, lemon juice, onion, and
  worcestershire sauce, salt and pepper.
Add tuna, eggs and crackers, saving 1 cup of crushed crackers for topping.
Spoon into casserole.
Blend the rest of crackers with Parmesan cheese and margarine.
Sprinkle over tuna mixture.
Place low under broiler for 10 to 12 minutes, until golden brown.  Back to Index.

Tuna Casserole
1 can Tuna
1 pkg  noodles
2tbs  Mayo such as Miracle Whip
1 small can sweet peas
1 small can baby carrots

Place noodles into boil. 
Drain the can of Tuna. 
Drain the cans of  carrots and peas. 
Microwave veggies in the microwave for about 2 -2 1/2 minutes until they are hot. 
Combine tuna, mayo, veggie mixture and noodles. 
Place into refrigerator to cool or serve as a hot dish.  Back to Index.

Tuna Casserole 2
1 can Tuna
1 can of Campbell's Mushroom soup with a little milk
2 cups Frozen Peas
2 cups Cooked Noodles
2 cups Crushed Potato Chips.

Preheat oven to 350.
Mix together Tuna, Mushroom Soup and Peas. 
Cook noodles according to directions on box.
Drain noodles, and add to tuna/soup/pea mix.
Put in loaf pan and top with crushed Potato Chips.
Bake for 30 minutes.  Back to Index.

Tuna Noodle Casserole
1 can Tuna
1 can Mushrooms
1/2 lb. Wide Noodles
3 tablespoons Butter
3 tablespoons Flour
1 1/2 cups Milk
1 package Pabsett Cheese (or your favorite cheese)

Melt butter, add flour and stir until smooth, add milk stirring constantly.  Cook until thick, then add cheese and stir until cheese is melted. To the sauce, add tuna, noodles and mushrooms.  Mix and pour into casserole.  Cover with grated cheese and bake about 30 minutes.   Back to Index.
 
Tuna Noodle Casserole 2
3 cups dried noodles
2 tbsp margarine or butter
2 tbsp flour
1 1/2 cups milk
2 tsp chili powder
2 tbsp onion
Salt and Pepper to taste
1 cup sliced or grated Velveeta
1 can tuna

Cook noodles as directed on package and drain.
To make the white sauce, combine margarine or butter, flour and milk.
Cook until sauce thickens. 
Combine in a bowl the Chili Powder, Salt and Pepper, cheese and tuna.
Add noodles and white sauce
Combine well.
Pour everything into a casserole dish and cover.
Cook at 350° for 30 minutes.   Back to Index.

Salad and Dressings

MEATESS AND DAIRYLESS
California Rice Salad
4 c. cooked rice, chilled
1 bunch green onions, finely chopped
2 tomatoes cut in wedges
1 can artichoke hearts
1 green pepper, diced
1 sweet red pepper, diced
1 cucumber, peeled and diced
1 c. diced celery
1 can pitted black olives
salt and pepper to taste

If desired, add 1 can of tuna chunks or one thinly sliced pepperoni stick.
Mix all ingredients and pour salad dressing (below) over salad and chill. 

Dressing
1/2 c. olive oil
3 T. white wine vinegar
1 tsp. Dusseldorf mustard

Mix all ingredients.
Shake dressing in a bottle.  Back to Index.

Homos with Tahina
1 - 19 oz. can chic peas, drained (reserve juice)
3 tablespon tahini
1 clove garlic, crushed
1/2 tsp. salt
juice of 2 lemons
juice from chick peas

Place chick peas, tahini, garlic, salt and lemon juice in food processor and process until smooth and of dip consistency. Add a bit of reserved chick peas juice only if necessary to thin mixture.  Back to Index.

Lebanese Parsley Salad
1 c. wheat (bulgur), medium or fine
2 large bunches of parsley
1 tablespoon dried mint leaves
1 cucumber, seeded and chopped
1 bunch of green onions
5 tomatoes
juice of 3 lemons
1/4 c. oil
salt and pepper to taste

Clean and wash vegetables, then chop.
Wash and soak wheat 10 minutes.
Drain and squeeze water from wheat.
Add to vegetables.
Add lemon juice, oil, salt and pepper and mix well.  Back to Index.

Marinara Sauce
2 c. chopped onions
1/2 c. vegetable stock or water
2 minced cloves of garlic
1-1/2 c. diced carrots
4 c. chopped tomatoes
1 tsp. sugar
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh parsley
salt
freshly ground pepper

Braise onions on the vegetable stock until translucent.
Add garlic and cook about another minute.
Add carrots and cook about 5 minutes more.
Add tomatoes and sugar.
Cover and simmer over low heat for 20 minutes, stirring occasionally.
Add basil and simmer, uncovered for 10 minutes.
Puree part or all of the sauce in a food processor.
Add parsley, salt and pepper.  Back to Index.

Tuna Salad with Chickpeas
15 oz. can chickpeas, drained
15 oz. tuna in water, drained
6 scallions, chopped fine
3 celery ribs, chopped fine
1/2 c. oil
6 T. lemon juice
Zest from lemon
2 garlic cloves, crushed
2 1/2 tsp. dry mustard
1/4 c. chopped fresh parsley
1/3 c. chopped fresh dill
salt and pepper to taste

Combine first 4 ingredients in a bowl.
Combine rest of ingredients in a jar with screw top, and shake well to mix.
Pour onto tuna, chickpeas, celery and scallions.
Stir gently.
Cover and chill overnight.
Serve on lettuce leaves or in a warm pita.  Back to Index.

MEATLESS SALADS WHICH INCLUDE DAIRY
4 Bean Salad
1 can (16 oz) green beans drained
1 can (16 oz) wax beans drained
1 can (16 oz) garbanzo beans, rinsed & drained
1 can (16 oz) kidney beans, rinsed & drained
1 medium size onion, sliced
2 stalks of celery, chopped
3/4 cup sugar
1/2 cup apple cider vinegar
1/4 cup vegetable or corn oil
1 teaspoon salt

In a large bowl, combine all of the beans, onion and celery.
In a small bowl, combine remaining ingredients; stir until sugar dissolves.
Pour over bean mixture.
Cover & refrigerate overnight, stirring occasionally.  Back to Index.

Pesto Vinaigrette
2/3 c. fresh basil
2/3 c. olive oil
1/3 c. fresh grated Parmesan cheese (1 oz.)
2 - 3 T. red wine vinegar
2 cloves garlic, minced
3/4 tsp. salt
1/2 T. sugar

In food processor with metal blade, process all ingredients until smooth.
Makes 1-1/4 cups.  Back to Index.

Salad Moscow
1 large apple
2 oz. chopped walnuts
1 med. carrot, peeled and grated
2 oz. raisins, steamed or simmered in a little water or brandy for 3 minutes
2 T. mayonnaise
2 T. sour cream
3/4 to 1 tsp. good brandy
lettuce leaves
orange or apple slices

Peel and core apple.
Thinly slice and cut each slice into 3 or 4 pieces to make small triangular pieces of apple.
Mix apple with walnuts, carrot and raisins.
Add mayonnaise and sour cream and mix well.
Stir in brandy.
Chill for one hour.
Arrange several lettuce leaves on a large plate and spoon salad on top of lettuce.
Garnish with orange or apple slices.
Serves 4 to 6.  Back to Index.

Taco Tossed Salad
2 c. Brooks Hot Chili Beans, partially drained
1 lg. bunch chopped scallions
2 lg. tomatoes, diced
10 oz. pkg. grated sharp
cheddar cheese
1 head lettuce
Creamy cucumber or ranch dressing
1 - 7 oz. pkg. Nacho Cheese Doritos

The night before, layer first 5 ingredients in large bowl.
Before serving, put on your dressing.
Poke hole in Doritos and crush them.
Put on top of salad and then toss lightly so all ingredients are mixed.  Back to Index.

Thousand Island Salad Dressing
2 c. Hellmann's mayonnaise
2 c. Heinz Catsup
3 hard-boiled eggs - chopped
3 or 4 sweet pickles, finally chopped
Tabasco

Mix mayonnaise and catsup until thoroughly blended.
Add eggs and sweet pickles and a few drops of Tabasco.
Mix thoroughly and refrigerate at least 3 hours before serving.
Overnight refrigeration is best.  Back to Index.

Sauces

Adas Careh (Lentil Butter)
1 cup uncooked lentils
1/2 tsp. salt
2-1/4 cups water
1 Tbsp. olive oil
6 green onions, sliced
1 garlic clove, minced
1-1/2 Tbsp. parsley
Dash cayenne
Dash turmeric
1/4 cup water, as needed

Stir together water, lentils, and salt in a pot.
Cook for about one hour, or until lentils are soft.
Drain, and set stock aside.

In a large skillet, heat the oil, and saute onions and garlic until onions are translucent.
Add parsley and spices and cook another minute.
Combine lentils, reserved stock, and onion mixture in a food processor, adding more water a tablespoon at a time as needed until the mixture reaches a spreadable consistency.
Best chilled a few hours before serving.
Great on whole grain crackers or as a vegetable dip.

Basic Vegan Cream Sauce
Margarine or oil: 1 Tbsp. (thin or medium) 2 Tbsp. (thick)
Thickening agent (use only one):
Corn starch 1 Tbsp. 2 Tbsp. 3 Tbsp.
Arrowroot flour 2 tsp. 1-1/2  Tbsp. 2 Tbsp.
Rice flour 2 tsp. 1-1/2 Tbsp. 2 Tbsp.
Salt 1/4 tsp. 1/4 tsp. 1/2 tsp.
Soy milk 1 cup 1 cup 1 cup

Blend margarine or oil, one of the thickening agents, and salt.
Then add soy milk and water.
Cook over low heat, stirring constantly, until thick and thoroughly cooked.
Use thin cream sauce for soups, medium for scalloped or creamed dishes, and thick for croquettes.

Chinese Style Bean Sauce with Tofu
2 Tbsp. vegetable oil
1 tsp. grated ginger root
1 tsp. minced garlic
2 small red chili peppers, minced
5 mushrooms, thinly sliced
3 green onions, sliced
16 oz tofu, cubed
2 Tbsp. red miso, mixed with 1/2 cup water
1 Tbsp. soy sauce
1 Tbsp. honey
1 Tbsp. tahini
1/2 tsp. vinegar
1 tsp. cornstarch dissolved in 2 Tbsp. water

Heat oil in wok.
Add ginger, garlic and red pepper.
Saute for 3 minutes.
Add mushrooms and white portion of green onions.
Saute for 3 minutes.
Add green onion tops and tofu and saute for 1 minute.

Combine miso, soy sauce, honey, tahini and vinegar. Mix well. Stir into saute mixture and simmer for 1 minute. Stir in dissolved cornstarch and simmer 30 seconds or until thick. Serve over rice.

Duck Sauce
1/2 cup peach or apricot preserves
1/4 cup white vinegar
1 Tbsp. grated ginger
1/3 cup finely chopped scallions

Mix the preserves, vinegar, and ginger, and heat to a simmer.
Cook gently, stirring occasionally, for five minutes.
Remove from stove and stir in the chopped scallions.

Herbed Gravy
1/3 cup whole wheat pastry flour
1 cup Original Rice Dream
1 Tbsp. soy sauce
1 cup water
1/2 tsp. sea salt
2 Tbsp. oil
1 tsp. dried, crushed sage
1/4 tsp. thyme
1/4 tsp. marjoram
Pinch black pepper

In a 2-quart saucepan, heat oil over medium heat.
Add flour and stir often for two minutes.
Remove from heat and allow to cool for several minutes.
In a separate bowl, combine remaining ingredients.
Whisk together with the flour/oil, half at a time to avoid lumping.
Bring to a boil over medium heat, stirring often.
Reduce heat to low and cook for 10-15 minutes, stirring occasionally.
If gravy seems too thick, simply whisk in additional water, 1 tablespoon at a time, until desired consistency is reached.
Adjust salt and pepper to taste.
Gravy will thicken as it cools.
Yield: 1- 1/2 to 2 cups.

Note: Stores well in the refrigerator for several days. To serve at a later time, reheat slowly over a medium flame, making sure to stir well. Add a tablespoon or two of water if necessary.

Variations: For a delicious Mushroom Gravy: add sauteed mushrooms and onions when gravy is simmering. Eliminate herbs and adjust other seasonings to taste.

Rice Dream Bechamel Sauce
4 Tbsp. butter, ghee, or olive oil
1 small yellow onion, finely chopped
1 clove garlic, minced
6 Tbsp. whole wheat or brown rice flour
Optional splash of white wine or lemon
1 cup Original Rice Dream
1/2 cup water or vegetable stock
Pinch dried dill
1/2 tsp. sea salt
Pinch white pepper

In a heavy saucepan, over a low flame, saute onions and garlic in butter/oil until soft and translucent.
Sprinkle in flour and stir frequently for 5 minutes.
Slowly add Rice Dream, water/stock and seasonings.
Whisk until well blended.
Increase heat and allow the mixture to come briefly to a boil.
Reduce heat to low and simmer for 5 minutes, stirring often.
Taste, adjust seasonings and/or sauce thickness by adding more water or flour in small increments.
Serve immediately or allow to cool and refrigerate for later use.
Yield: 2 cups.

Variations: For a different texture, add a small amount of chopped chives, scallions, roasted peppers, 1 Tbsp. of capers or a touch of toasted sesame oil.

Rice Dream Cream Sauce
2 Tbsp. canola oil
5 Tbsp. unbleached flour
1 cup water or vegetable stock
1 cup Original Rice Dream
1/2 tsp. sea salt
Pinch white pepper

In a small saucepan, heat oil over medium heat.
Add flour and gently stir for a few minutes.
Bring water or stock to a boil and slowly pour into flour/oil mixture; whisk vigorously.
Blend in Rice Dream, salt and pepper.
Reduce flame to low or place a heat diffuser under the pan.
Cover and simmer for 10-15 minutes.
Adjust seasonings to taste.
Sauce will thicken as it cools and is best served immediately.
Yield: 2 -1/2 cups.

Variations: For Indian cuisine, add 1 tsp. curry powder; for an Italian flair, add 1/4 tsp. each of powdered garlic, dried basil, and oregano.

Super Taco Sauce
10 large tomatoes, peeled, or 2 (28 oz.) cans whole tomatoes
5 cloves garlic, chopped
2 tsp. salt
2 large onions, chopped
1 tsp. chili powder
1 tsp. leaf oregano
1 tsp. leaf thyme
1 Tbsp. sugar
1 Tbsp. Worcestershire sauce
2 to 3 jalapeno peppers (optional)
1 Tbsp. flour
1 Tbsp. vegetable oil
1 Tbsp. wine vinegar

Place all ingredients except flour, oil, and vinegar in crock pot and stir well.
Cover and cook on low setting for 8 to 10 hours.
Remove cover and turn to high setting for last hour to reduce excess moisture.
Before removing sauce from crock pot, stir in flour, oil, and vinegar.
Allow to cool.
Pour 3 cups of sauce at a time into blender container and blend until smooth.
Makes 8 cups.

Vegetarian Spaghetti Sauce
1 eggplant (1 lb.), peeled and cut into 1" cubes
1 medium onion, chopped
2 cloves garlic, minced
1 tsp. dried parsley flakes
1 can (16 oz. Italian-style tomatoes
1 can (6 oz.) tomato paste
1 can (4 oz.) mushrooms, undrained
1 tsp. leaf oregano
1-1/2 tsp. salt
1 tsp. sugar

Combine all ingredients in crock pot and stir well.
Cover and cook on low for 10 to 12 hours or on high 2 to 4 hours.
Makes 6 cups

Soups

Barley Mushroom Soup
1 package of quick cook barley
1/2 c. diced turnips
1 sm. can crushed tomatoes, or 2 fresh tomatoes crushed
Mazola oil
Fresh parsley and dill
2 lg. potatoes - cut in cubes
1/2 c. diced carrots
4 bay leaves
1 sm. package fresh mushrooms - sliced
2 sm. onions - chopped for sautéing
Salt and pepper

Wash barley in cold water several times, until water is clear and not cloudy.
Bring about 5 quarts of water to boil.
Add barley, turnips, carrots, raw onions, potatoes and bay leaves.
Add salt and pepper to taste.
Allow soup to simmer for about 30 minutes, stirring often.
Do not allow barley to burn to the bottom of the pot. If this does happen, change pots immediately.
After 15 minutes of cooking, add crushed tomatoes.
Sauté in separate skillet the onions and mushrooms with Mazola oil, until golden brown.
Soup is finished cooking when the soup is sort of creamy.
Do not allow to cook until it is thick.
Use more water and seasoning to thin soup out.
When soup is finished cooking add the sautéed onion and mushrooms.
When soup is being served sprinkle chopped parsley and dill on top.  Back to Index.

Bean and Potato Soup
1-1/2 lbs. cooked, dried, white beans (reserve liquid)
2 qt. cooking liquid (or cooking liquid plus water to equal 2 qts.)
12 oz. pared potatoes, diced
2 c. chopped celery
4 oz. diced onion
2 small minced garlic cloves
salt and white pepper to taste
2 c. cooked brown rice
chopped parsley to garnish

In large sauce pan combine beans, liquid, potatoes, celery, onion, garlic, salt and pepper.
Bring to a boil.
Lower heat, cover and simmer for 30 minutes or until vegetables are tender.
If desired, remove cover and cook until thickened, stirring occasionally.
Adjust seasonings.
Divide evenly into 8 soup bowls, each containing 1/4 c. hot rice.
Garnish with parsley.  Back to Index.

Bean Soup
2 c. dry white beans
salt and pepper
2 carrots, diced
1 c. celery, chopped
1 onion, chopped
2 T. parsley
2 T. olive oil
2 T. tomato paste

Wash and pick over beans, then soak over night in cold water.
Next day, cover and simmer until half cooked. Season.
Sauté onion in oil until tender.
Add onion and oil to beans with vegetables.
Add tomato paste stirred in a little water.
Cook slowly, adding water from time to time to keep soup at desired consistency until beans are tender (2 - 3 hours). Yield 8 servings.  Back to Index.

Borsch (Meatless)
1/2 cups dried mushrooms
1 large onion, chopped
3 tablespoons vegetable oil
2 medium beets, cut into thin strips
1/2 small parsley root, cut in thin strips
3 peppercorns
8-9 cups water
1 small carrot, cut in thin strips
1 small potato, diced
1 small stalk celery, diced
3 cups shredded cabbage
1/2 cups tomato juice
lemon juice
1/2 clove crushed garlic
1/2 cups cooked white beans
salt and pepper
fresh dill

Pour hot water over mushrooms, drain and wash.
Cover with lukewarm water and soak for 30 minutes or longer.
The period of soaking will depend on variety of mushrooms used.
Cook the mushrooms in the same water in which they were soaked until they are tender.
Cook the onion in oil until slightly wilted. Add the beets, parsley, peppercorns, and water.
Cover and cook until beets are barely done.
Add the carrots, potato, and celery, and continue cooking for about 15 minutes.
At this stage put in the cabbage and cook until it is tender but not overcooked.
(Cabbage should retain some crispness).
Add the remaining ingredients.
Use lemon juice with discretion. Borsch should be mildly tart but not sour.
Season to taste.
Finally, add the cooked, chopped, or whole mushrooms along with the mushroom stock.
Bring to a boil.  Back to Index.

Borsch Meatless 2
3 beets, the size of an orange, cut into strips
1 carrot
8 cups water
1 medium potato, diced
2 tablespoon lemon juice
1/2 cups string beans, green peas or white beans
1 large onion, sliced
3 tablespoons butter
1-1/2 cups cabbage, shredded
1 cup tomato juice or tomato soup
1-1/2 tablespoon flour
1/2 cups water, cold
2 tablespoons dill, chopped
1/2 teaspoon salt
1/2 teaspoon pepper

Cook beets and carrots in water for 20 minutes.
Add potatoes and simmer 10-15 minutes.
Add beans or peas.
Simmer until tender.
Sauté onion in butter until soft.
Add cabbage to onions with 1/4 cups water, simmer until cabbage is tender.
Stir into the beets.
Add tomato juice or tomato soup.
Blend flour with 1/2 cup of cold water, stir into vegetables.
Add dill for added flavor.
Bring to a boil.
Add salt and pepper.  Back to Index.

Borscht (Meatless) 3
3 - 15 oz. cans sliced beets
1 can tomato juice
1 c. spaghetti sauce
1 pkg. dry onion soup mix
3 - 6 c. vegetables: onions, carrots, celery, mushrooms, zucchini, green beans
1 tbsp. crushed garlic
1 bay leaf
salt and pepper to taste
1 tbsp. olive oil

Heat olive oil in soup pot.
Sauté celery, onions and mushrooms.
Add other ingredients.
More spaghetti sauce can be added for taste.
Bring to a boil.
Simmer for at least 2 hours.  Back to Index.

Gazpacho
2 cups fresh tomatoes
1 cup celery
1 cup cucumber
4 cups tomato juice
2 tsp. chives
2 cloves garlic dash
1 cup green pepper
1/2 cup onion
2 teaspoon parsley
4 - 5 tablespoons olive oil
4 - 5 teaspoon wine vinegar
2 tesspoon salt
cayenne pepper (optional)

Chop all vegetables.
They are best if chunky.
Mix in other ingredients.
Chill and serve.
Keeps well in refrigerator.
Sprinkle with croutons.
Serves 8 to 10.  Back to Index.

Lentil Soup
1 lb. bag of lentils
8 cups water
1 or 2 stalks celery sliced
1 large onion chopped
1 or 2 large carrots sliced
salt and pepper to taste
a little thyme
a little oregano
1 bay leaf
1 small can tomato sauce
1/2 cup red wine vinegar
1/4 teaspoon Allspice

Put all ingredients into a pot except for vinegar.
Cook about 40 minutes or until lentils are tender.
Add vinegar according to your taste.  Back to Index.

MEATLESS SOUPS THAT INCLUDE DAIRY

Cauliflower Soup
1 head cauliflower, cut small
1-1/2 quart chicken (or vegetable) broth
1 medium onion, chopped fine
1/4 cup butter or margarine
1/2 cup flour
1 pint half and half cream

Bring broth to a boil, add cauliflower.
Cook until tender (about 1/2 hr.)
Add butter, flower, salt and pepper to taste and cream.
Cook until thick.
Broccoli can also be used.  Back to Index.

Cheese Chowder
Bring below ingredients to a boil and then simmer until vegetables are done:
3 cups of Water
1 can Green Beans
3-4 Potatoes, cubed
2-3 Carrots, cut into bite-sized pieces
1 chopped Onion
A few flowerets of broccoli and / or cauliflower
Next:
1 stick margarine or butter
1/3 cup of flour
3 cups milk
1 lb. shredded cheddar cheese

Melt butter in large skillet, whisk in flour and then slowly add milk while whisking. 
Continue stirring with whisk until mixture thickens slightly on whisk. 
Sprinkle in cheddar cheese. 
When all the cheese is melted and mixed into milk mixture, add to soup. 
Add 1 small jar of diced pimento.   Back to Index.

Fish Chowder
2 cans tuna or salmon
2 cans cream of mushroom soup salt to taste
4 cans water
1/2 teaspoon basil
2 tablespoon sherry
1 teaspoon garlic
1 teaspoon dried mint
1/2 teaspoon Mrs. Dash
8 oz. fresh mushrooms
1 cup frozen green beans
2 cups milk

Mix liquids (except milk and sherry) in a large saucepan.
Heat until hot and then add remaining ingredients.
Cook until the vegetables are done.  Back to Index.

Potato Soup
5 lbs. potatoes, peeled and cut in chunks
4 carrots, sliced
2 lg. onions, chopped
1/2 stick margarine
1 pint heavy cream
salt and pepper to taste

Cover with water and cook until carrots are soft. Drain off some water (about half) and mash all ingredients. Add margarine, heavy cream and salt and pepper to taste. If the soup is too thick, add some milk to desired consistency.  Back to Index.

Vegetable Soup
1 medium onion, chopped
1 - 2 tablespoon butter or margarine
1 medium potato, diced
2 cups vegetables - carrots, celery, string beans
1/2 cup peas
1/4 cup tomato juice
1 tablespoon flour
salt and pepper
chopped parsley or dill
3 cup soup stock
3 cup water
1/4 cup sour cream

Cook the onion in butter or margarine until slightly wilted.
Add the vegetables, soup stock, and water.
Cook until vegetables are tender.
Add the tomato juice.
Blend the flour with the cream, add some hot soup to it and stir into the contents of the kettle.
Bring to a boil.
Season to taste with salt and pepper.
Flavor with parsley or dill.  Back to Index.

Vegetables

Caviar
1 large eggplant
1 onion, chopped
1/2 green pepper, diced
2 T. oil
2 T. lemon juice
salt and pepper
1 clove garlic, pureed
1 tomato, diced or 1 small can tomato sauce

Boil eggplant until tender or pierce skin and bake at 350° for 1 hour.
Cool.
Remove skin and chop or blend very fine.
Sauté onion with garlic and green pepper in oil.
Add tomato and cook until soft, stirring constantly.
Add eggplant and cook for 10 minutes over a low flame.
Add salt, pepper and lemon juice to taste.
Chill.
Serve as hors d'oeuvre place in a bowl surrounded by party rye.  Back to Index.

Curried Parsnip Latkes
3 teaspoon canola oil
1-1/2 lbs. parsnips, trimmed and peeled
3 tablespoon flour
1 teaspoon  Cumin
1/2 teaspoon  Ginger
1/2 teaspoon  Turmeric
1/2 teaspoon  Salt
1/4 teaspoon  pepper
2 egg beaters

Preheat oven to 450°.
Lightly oil two baking sheets.
Grate parsnips and toss together with flour, spices, salt and pepper.
Add egg and 1 tsp. oil.
Mix.
Drop by rounded Tablespoons onto baking sheets.
Bake about 10 minutes.
Turn over and bake about another 5 minutes.  Back to Index.

Curried Sweet Potatoes
4-1/2 lbs. sweet potatoes, peeled and cut into 1" cubes
1 tsp. Salt
1 c. dried apricots, loosely packed and cut into slivers
1/2 c. raisins
1 tablespoon canola oil
1 onion, finely chopped
2 tsp. mild curry powder
pepper

Place sweet potatoes in a pot of cold water (should be covered with about 1" of water).
Add salt and boil, then simmer for about 8-12 minutes.
Drain well.
Meanwhile, combine apricots and raisins in a small bowl and pour over them 1 cup of boiling water.
Let sit about 10 minutes.
In a large, deep skillet, cook the onions in oil.
Add curry powder and cook about 2 more minutes, until the smell changes.
Add cooked sweet potatoes, apricots, raisins, and liquid from the fruits.
Season with salt and pepper.
Heat stirring gently, until heated through.  Back to Index.

Broccoli
2 -10 oz. frozen broccoli
1/2 lb. Velveeta cheese
2 sticks margarine
1 stack Ritz crackers

Cook and drain broccoli.
Melt one stick of margarine and cheese in microwave for 1-½ minutes (on high) or, until pourable.
Put broccoli in casserole dish, pour cheese and margarine mixture over it.
Crumble crackers, melt second stick of margarine.
Sprinkle crumbs over broccoli.
Drizzle melted margarine over crumbs.
Bake far 30 minutes at 325°.
If doubling recipe only double broccoli and cheese.  Back to Index.

Eggplant Caviar
1 large eggplant
1 small onion, chopped
2 medium tomatoes or 1/2 c. tomato paste
2 cloves garlic, pressed
1/2 tsp. white vinegar
1/2 tsp. sugar
1 to 2 tablespoon olive oil

Place the eggplant in a baking g dish and bake at 375° oven for 40 to 50 minutes or until very soft.
When cool enough to handle, peel eggplant and cut into chunks.
Place eggplant, onion, tomatoes and garlic in a blender and process until mixture is a chunky puree.
May also be mixed by hand.
Stir in vinegar, sugar, and enough oil to give dip a glossy sheen.
Chill at least 2 hours.
Serve on bread.
Note: The flavor of the onion and the garlic in this dip are strong.
For milder flavor, sauté onion and garlic in a little of the olive oil before adding to eggplant.  Back to Index.

Gazpacho 2
2 c. diced tomato
1 c. diced celery
1 c. diced cucumber
1 c. diced green pepper
1/2 onion
2 tsp. chopped parsley
2 tsp. chopped chives
2 cloves garlic, chopped finely
4-5 tablespoon red wine vinegar
4-5 tablespoon olive oil
2 tsp. salt
4 c. tomato juice
dash cayenne pepper

Mix all ingredients, chill and serve cold.  Back to Index.

Grilled Green Tomatoes
Green tomatoes, sliced
2 tablespoon Dijon mustard
2 tablespoon balsamic vinegar
2 tablespoon olive oil
1 tablespoon oregano

Slice tomatoes.
Whisk together remaining ingredients.
Spread on both sides of the tomatoes and let marinate for a little while.
Grill.  Back to Index.

Marinated Carrots
2 lbs. carrots
1 med. onion
1 lg. green pepper
3/4 c. oil
1 c. sugar
1 c. vinegar
1 tsp. dry mustard
1 tsp. salt
1 can tomato soup

Boil carrots and cook carrots slightly, so they are still "crunchy".
Drain.
Slice onion and pepper into rings.
Add to carrots.
Mix all other ingredients and pour over hot carrots, onion and pepper.
Stir to mix.
Refrigerate until cold.  Back to Index.

Marinated Carrots 2
8 lg. carrots, cut into rounds
1 C. sugar
1 C. vinegar
1 -1-1/2 T. salt
1/2 stick cinnamon
1 bay leaf
12 cloves
12 Allspice

Barely cover carrots with water and boil until tender - crisp (10 minutes).
Drain.
Over low heat in a sauce pan, combine remaining ingredients.
Boil for 5 minutes.
Pour hot syrup over drained carrots; cool and chill overnight.
Serves 8.  Back to Index.

Vegetable Medley
1 - 1-1/2 lg. onion
2 - 3 green, red or yellow peppers
1- 2 lg. tomatoes
3 T. oil
1-1/2 T. paprika
salt and pepper
1 - 2 jalapenos (optional)

In a 5 qt. Dutch oven, cook quartered and sliced onions in oil until limp.
Add quartered and sliced peppers and cook a few minutes.
Add diced tomatoes, paprika salt and pepper.
Tomatoes will disappear.
Cook a few minutes longer until peppers are cooked but not falling apart.  Back to Index.

MEATLESS VEGETABLES WHICH INCLUDE DAIRY

Ginger Carrots
2 bundles of carrots
2 - 3 tsp. grated fresh ginger
1/4 c. butter
1/4 c. brown sugar
Parsley (optional)

Clean carrots and cut into pieces of approximately the same size and thickness.
Cover with water and cook until a thin knife goes easily through the carrots.
Do not overcook.
Drain.
In the same pot, melt the butter and add the sugar and ginger.
Return carrots to the pot and cook,
Turn carrots over for a few minutes until the butter, sugar and ginger have coated all carrots.
Sprinkle with parsley before serving.  Back to Index.

Oven Fried Potatoes
8 unpeeled baking potatoes, cut into 8 wedges each
1/2 c. oil
2 T. Parmesan
1 tsp. salt
1/2 tsp. garlic powder
1/2 tsp. paprika
1/4 tsp. Pepper

Arrange potato wedges (peel side down) in baking pan.
Mix remaining ingredients and brush over potatoes.
Bake in preheated 375° oven for 45 minutes or until golden brown and tender,
brushing occasionally with mixture.  Back to Index.

Stuffed Italian Artichokes
6-8 med. artichokes
1/4 c. fresh parsley, chopped
parsley sprigs (enough for all artichokes)
1 egg, beaten
1-1/2 c. Romano cheese
4 cloves garlic, diced into slivers
1-1/2 c. Italian seasoned bread crumbs
Olive oil

Cut off stems of artichokes.
Cut off ½ of the peak of the artichoke.
Turn the artichoke over and pound on table to loosen leaves.
Turn upright again and separate and open the leaves as much as possible.
Take slivers of garlic, parsley sprigs and Romano cheese and randomly place deep into the leaves of the artichokes. Mix together bread crumbs, chopped parsley, egg and salt and pepper.
Pour the bread crumb mixture evenly over all artichokes
and keep opening the leaves to help get the mixture deep into leaves.
Place the artichokes onto a large soup pan, put in enough water to come 1" below the top of the artichokes.
Pour 1-½ tbs. olive oil evenly over each artichoke.
Bring to a boil, cover, and then simmer approximately 45 minutes.
Artichokes should be done when the leaves are easily pulled off.  Back to Index.

Vegetable Quiche
1/2 pkg. pie crust mix
1 med. size onion, thinly sliced
1 green pepper, chopped
garlic powder
3 T. margarine
5 eggs
8 oz. cheddar cheese, diced
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. marjoram
4 c. cooked mixed vegetables

Prepare pie crust mix following package directions.
Bake in 450° oven for 8 minutes and then cool slightly.
Lower temperature in oven to 325°.
Sauté onion, pepper and garlic in margarine in skillet until soft.
Remove from heat and cool slightly.
Beat eggs in large bowl until frothy.
Stir in sautéed mixture, cheese, salt, pepper, marjoram and vegetables.
Pour mixture into crust.
Bake in moderate oven for 40 minutes until center is firm.
Let stand 10 minutes before serving.  Back to Index.

Zucchini Bake
3 c. sliced think zucchini (unpeeled)
1/2 c. chopped onion
1 clove chopped garlic
2 tsp. parsley
1/2 tsp. oregano
1/2 c. oil
1/2 c. Italian grated cheese
4 beaten eggs
1 c. Bisquick

Mix all ingredients given in order, except Bisquick.
When mixture is mixed well, add Bisquick and mix well again.
Pour into greased 9 x 1 pan and bake at 350 ° for 25 to 30 minutes.
Cut into squares and serve hot or cold.  Back to Index.

Preparing Piorogies
*Frozen pierogies can be used immediately from teh freezer in a variety of ways.  Here's how:

Sauteed:
Saute frozen pierogies in a skillet with butter or oil on medium heat.  Turn occasionally until golden brown on both sides, approximately 8 minutes.

Boiled:
Drop frozen pierogies in water that has already been heated to a rolling boil over high heat.  Pierogies will float in about 5-7 minutes; drain.

Deep Fried:
Place frozen pierogies in a fryer that has been preheated to 350F. Cook until pierogies are nicely browned and float (approximately 4 minutes).

Steamed:
Place frozen pierogies in a slotted or solid pan with oil and set timer for 5 minutes.  When steaming more than one pan, allow an additional 2 minutes per pan.

Baked:
Place frozen pierogies on a baking sheeet lightly coated with non-stick vegetable spray.  Spray tops of pierogies as well.  Bake for 18-20 minutes at 400F.  For best results, turn pierogies over halfway through baking time.

Microwave:
Place a serving (3-6 pierogies) in a microwave safe bowl and cover completely with water.  Cover bowl loosely with plastic wrap and microwave on high for approximately 5 minutes.

*Pierogies can be thawed to reduce preparation time.  To thaw pierogies, remove from fereezer and refrigerate for 24 hours prior to using.  Cooking times may varry according to equipment used.