Categotry Archives: Recipes
Peanut-Butter Candy
This is actually a kid recipe, but I seem to be addicted to the stuff. The idea is to make a kind of edible playdough. Somehow it never gets that far. 1 c. peanut-butter 1 c. powdered milk 1 c. honey Mix until smoothish. At this point you are supposed to put it in the refrigerator for a couple hours, then form it into balls or other shapes, then roll the shapes in powered sugar. Around here we just eat […]
Sweet Potato Custard
Several of us are going on diets. I’m not sure this counts as diet food, but it came from SparkNet. I guess I can count it as a healthy dessert? Sweet Potato Custard Serves: 6 An interesting but tasty dessert! INGREDIENTS 1 cup cooked sweet potatoes, mashed 1/2 cup mashed banana (1 medium) 1 cup evaporated 1% milk 2 tablespoons packed brown sugar 2 egg yolks, beaten 1/2 teaspoon salt 1/4 cup raisins 1 tablespoon sugar 1 teaspoon ground cinnamon […]
Twin Mice
Here’s another one from Kid’s Favorite Recipes. Put 2 canned pear halves on a lettuce-lined plate. Put 2 cloves on each for eyes, tow raisins for noses – one per pear – and carrot curls for tails. For ears, cut marshmallow into slices with kitchen scissors. Attach to pear halves with wooden picks. I recommend the strings from celery as whiskers, but don’t expect the kids to eat them. bon appétit Alice
Green Goddess Dressing
What? You want the dressing to go with the salad? Fine then. In a blender combine: 1 c. loosely packed parsley leaves 1/2 c. mayonnaise 1/2 c. sour cream 1 green onion cut up 2 T. tarragon vinegar 1 T. anchovy paste 1/2 tsp dried basil, crushed 1/4 tsp. sugar. Blend till smooth. Store in a tightly covered jar in the refrigerator. Makes 1 1/4 cups. Alice
Green Goddess Salad
1 medium head romaine, torn (6 cups) 1/2 medium head curly endive, torn (3 cups) 14 oz of artichoke hearts, cooked and drained 2 medium tomatoes, cut into wedges Green Goddess Dressing In a large salad bowl combine romaine, endive, artichoke hearts, olives, and tomato. Cover and chill. Coat with Green Goddess Dressing right before serving. Makes 6-8 servings. This one is from the Better Homes and Gardens New Cook Book 1987 edition. This is a great all around book […]
Asian Chicken Salad
Serves: 4 The fruit that tops this salad helps to make an already healthy dish packed with even more vitamins. Reprinted with permission by Public Health – Seattle & King County. INGREDIENTS 2 cups cooked chicken, skin removed, cut into bite-sized pieces 4 cups cabbage, shredded 1 cup mushrooms, sliced 1 cup carrots, grated 2 tablespoons cilantro, chopped 1 cucumber, thinly sliced 3 green onions, thinly sliced 1 mandarin orange or tangerine, divided into sections 1/2 cup nonfat Asian or […]
Cinnamon-Nut Swirl Cake
Raven, don’t look. This one starts with a box. 1 pkg white cake mix 1/3 c. sugar 1 tsp cocoa 1 tsp ground cinnamon 1/2 c. chopped nuts Preheat oven to 350 deg. Grease and flour cake pan. Prepare cake mix as directed. Pour 1/2 of mix into pan, sprinkle with sugar mixture, then pour remaining cake batter into pan. Bake 45 – 50 minutes. Cool 10 minutes. Drizzle with mixture of 1 1/2 cups powdered sugar and 2 tablespoons […]
Apricot Jam
I’ve been making apricot jam lately. We had a crop of excellent apricots this year. When I went to find a jam recipe, I found I’d packed the cookbook it was in, and most of what I found online started with dried apricots. My mother rescued me with this: See http://www.uga.edu/nchfp/ At the National Food Pres site, I found: Apricot Jam without added pectin * 2 quarts crushed, peeled apricots * 1/4 cup lemon juice * 6 cups […]
Mushroom-Walnut-Veggie Burgers
This one came to me from SparkNet, though I notice it didn’t originate with them. Serves: 5 Serving Size: 1 burger A wholesome and filling alternative to the traditional hamburger. INGREDIENTS 3 Tbsp. bulgur 1/3 cup boiling water 1 Tbsp. canola oil 4 ounces sliced Portobello mushrooms, chopped 1/2 cup chopped onion 1 garlic clove, chopped 1 serrano or small jalapeño chile pepper, seeded and chopped 1/3 cup walnuts, chopped 1 cup canned pinto beans, rinsed and drained 2 tsp. […]
French Silk Chocolate Pie
I used to absolutely adore this pie when I was a kid. 8 in. baked pastry shell 1/2 c. butter 3/4 c. sugar 2 sq. unsweetened chocolate melted and cooled 1 t. vanilla extract 2 eggs, unbeaten Cream the butter in a mixing bowl at low speed. Gradually add sugar, creaming well. Blend in chocolate and vanilla. Add eggs with mixer at med. speed one at a time, beating 5 min. after each. Spoon into baked pastry shell. Chill 2 hours. […]
Home Made Pizza
Crust: . 1 c warm water 1 pkg yeast 1T sugar 1 1/2 tsp salt 2 T vegetable oil 1 1/4 c flour 2 more cups flour (can use whole wheat) Combine first two ingredients in a large bowl. Dissolve. Add next four ingredients. Beat until smooth. Add remaining flour. Knead until elastic – about 5 minutes. Place in greased bowl and let rise until double – about 45 minutes. Form 2 balls. Pat and stretch to fill 2 greased […]
Nine Bean Soup Mix
I don’t think of this one as being a recipe so much as a craft project. Put it in a pretty canning jar with a square of fabric between the flat part of the lid and the outside ring, add a ribbon, and there you go. Bean art. 1 (14-ounce) package barley 1 (16-ounce) package dried red beans 1 (16-ounce) package dried pinto beans 1 (16-ounce) package uncooked lentils 1 (16-ounce) package dried black-eyed peas 1 (16-ounce) package dried […]
Drying Manual
Looky what I found: http://aliceaudrey.files.wordpress.com/2007/07/drying_manual.pdf That’s my “recipe” for the day. Alice
Creamy Sweet Potato Soup
The thing I really like about magazines like Cooking Light, which is where this came from, is the little paragraph at the bottom. They give us a dietary lable for home made food. Now and then, when I’m actually counting calories, I really appreciate the info. . 2 cups (1/4-inch) cubed peeled sweet potato 1 1/2 cups thinly sliced leek (about 1 medium) 1 1/4 cups fat-free chicken broth, divided 2/3 cup evaporated skim milk 1 1/2 teaspoons Dijon mustard 1/2 teaspoon salt Dash of white […]
Deli Jerky
I’m not sure this counts as a recipe. It’s more of a food-how-to suggestion. My mother wanted me to share it. I had planned on linking to a food preparation manual that had it in it, but I can no longer find the manual. So here it goes: To make jerky go to the deli or deli section of your favorite grocery story. Ask them to slice up some pastrami in the thinest slices they can get. Drape the slices […]
