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Main and Side Dishes
BLACK BEANS AND RED PEPPERS
(Serves 4)
1 teaspoon olive oil
1 medium red onion, coarsely chopped
1/2 teaspoon ground cumin
3/4 pound red peppers, thinly sliced
3 cups cooked black beans
2 cups vegetable broth
2 tablespoons cornstarch
Salt and pepper to taste
In large saucepan, heat
oil over medium heat. Add onion and saute, stirring, until lightly browned.
Add cumin and peppers and cook, stirring occasionally, until tender. Set aside
1/4 cup of broth. Stir beans and remaining 1-3/4 cups of broth into onion
mixture. Heat to boiling. In cup or small bowl, stir together reserved broth
and cornstarch. Stir into boiling mixture and cook, stirring, until sauce
is thickened and clear. Add salt and pepper to taste. Serve immediately. Total
Calories Per Serving: 228; Fat: 2 grams
QUICK BEAN STEW (Serves 6)
4-1/2 cups vegetable
broth
3 Tablespoons tamari
One 2-pound package frozen stew vegetables, or 6 cups chopped vegetables (such
as potatoes, carrots, celery, onions, or turnips)
1/2 teaspoon oregano
1/2 teaspoon thyme
2 cups cooked chickpeas
1/3 cup flour
1/2 cup red wine (or 1/2 cup vegetable broth)
2 cups chopped greens (try spinach or kale)
Salt and pepper to taste
In large saucepan, combine
all ingredients except flour, wine, greens, and salt and pepper. Heat vegetable
mixture to boiling over high heat. Reduce heat to low and simmer stirring
occasionally, until vegetables are hot (about 20 minutes). In a cup or small
bowl, combine flour and wine. Stir into stew and re-heat to boiling. Stir
in greens and cook about 5 minutes longer. Add salt and pepper to taste. Serve
immediately. Total Calories Per Serving: 280; Fat: 2 grams
SPICY HOPPIN' JOHN (Serves 4)
1 teaspoon hot chili
oil or other spicy oil
1/4 cup chopped onion
1 small green pepper, coarsely chopped
1 cup vegetable broth
Salt and pepper to taste
3 cups cooked black-eyed peas
2 Tablespoons flour
In 2-quart saucepan,
heat oil over medium heat. Add onion and saute, stirring, until browned. Stir
in green pepper and cook until brightly colored and just tender. Set aside
1/4 cup of broth. Add remaining broth, salt and pepper to taste, and black-eyed
peas. Heat to boiling over high heat, then reduce heat to low and simmer about
5 minutes. In cup or small bowl, stir together reserved broth and flour. Add
to hoppin'john and cook, stirring, until mixture thickens. Serve immediately.
Total Calories Per Serving: 166; Fat: 2 grams
CURRIED SPLIT PEAS AND VEGETABLES (Serves 4)
3/4 cup dry split peas
4 cups vegetable broth
1-2 Tablespoons curry powder, to taste
2 cups chopped vegetables (try peas, eggplant, zucchini, and green beans)
2 cups pre-cooked, peeled, and cubed sweet potatoes
1/3 cup raisins
In large saucepan, combine
split peas, broth, and curry powder. Heat to boiling over high heat. Reduce
heat to low and simmer, covered, until peas are tender, about 30 minutes.
Add remaining ingredients. Re-heat to boiling and cook, stirring, until vegetables
are hot, about 10 minutes longer. Total Calories Per Serving: 273; Fat: 1
gram
BUTTER BEAN AND CORN CHOWDER (Serves 4)
1 cup vegetable broth
2 cups cooked butter beans
One 15-ounce can creamed corn
1 small carrot, coarsely chopped
1/4 cup finely chopped celery
1/2 teaspoon oregano
Salt and pepper to taste
In 2-quart saucepan,
combine all ingredients. Heat to boiling over high heat. Reduce heat to low
and simmer, covered, until carrots and celery are tender, about 15 minutes."
STIR-FRIED LENTEN SPAGHETTI
1/4 cup oil (best to
use olive oil, but can only used during fast days if it is allowed)
4+ cloves of Garlic (crushed); Use at least four cloves -- more if you like
(I use closer to 10) One diced onion
One diced bell pepper
Sliced mushroom (as much or as little as you like)
One or two bunches of spinach, cleaned and torn into small pieces
4 jars of Ragu (or other brand) spagetti sauce -- read ingredients to ensure
you get the kind that has neither meat, cheese, or milk)
Pour oil into wok, and
allow it to sizzle a bit. Add the garlic, and let it cook long enough to flavor
the oil. You can also add Basil leaves, or other spices at this point. Add
the onions and let it cook for a few minutes, add bell peppers. When onions
turn slightly clear, add mushrooms, and then after a minute or so, add spinach.
Stir for about 2 or 3 minutes and then add spagetti sauce. stir for about
4 or 5 minutes as needed. reduce heat and allow to simmer. Pour over hot spagetti
noodles. Note: sauce will taste better the next day after the garlic and spices
have had a chance to work their way through the sauce.
SINGAPORE VEGAN NOODLES
Dried rice noodles (200g
pack for a family of 4)
2 tablespoons of sunflower oil
3 cloves of garlic, crushed
1 onion cut into inch/2cm long thin strips
1 teaspoon of chilli powder
1 red pepper cut into strips
1 yellow pepper cut in the same way
1 courgette/zucchini cut into strips
smoked tofu, cut into similar sized pieces
2 tablespoons of soy sauce
2 tablespoons of sesame oil
Cook the rice noodles
according to the instructions on the packet - often this is just pouring boiling
water over them and leaving them for a while. Cook the onions and garlic in
the sunflower oil for a few minutes and then add the chilli and stir in well.
Add your vegetables and soy sauce and cook for a few moments until slightly
softened and then add the tofu and stir fry for another 10 minutes or so before
adding the rice noodles and combining well (you may want to cut them up if
they are very long). At the last minute sprinkle the sesame oil over the dish
and serve at once. This goes very well with a fresh salad of Chinese cabbage
and herbs.
PIZZA
for the base:
1 lb./3 cups plain flour, white or wholemeal
1 packet of easy blend dried yeast
2 and a half cups warm water
topping:
1 can chopped tomatoes (14oz.)
2 tablespoons dried mixed herbs
2 tablespoons olive or sunflower oil salt and pepper to taste
1 small can of mushrooms or/and sweetcorn (optional)
sesame seeds for sprinkling on top
Mix the flour with the
yeast and add the water gradually. Mix well (with your hands is best) and
then knead for a couple of minutes until the dough is fairly smooth. Place
on a large greased baking tray and flatten into desired shape (ie. - circle).
Leave in a warm place while you prepare the topping: Mix together the tomatoes,
herbs, oil and seasoning in a bowl and then spread over the pizza base. If
using the mushrooms/sweetcorn - coat them in a little olive oil and arrange
on the top of the pizza. Sprinkle with sesame seeds and bake at 200 C/400
F for 15 to 20 minutes until ready. Variations - obviously you can add whatever
toppings you like to the basic tomato mixture - olives, vegan 'cheeses', pineapple
chunks, vegan meat substitutes etc. You can also vary the herbs used, add
garlic and onion or add herbs or seeds to the base. If you want a softer base
you can leave the dough to rise for half an hour before adding the toppings
but we find it great without doing that.
CHICK PEA CURRY
1 - 2 Tablespoons of
olive oil
1 onion, chopped
3 cloves of garlic, finely chopped or crushed
1 apple, peeled and finely chopped
1 green pepper, finely chopped
2 - 3 teaspoons of curry powder
1-2 tins of cooked chick peas (or soak dried ones overnight and cook)
1 can of tomatoes handful of raisins (optional)
2 tablespoons of desiccated coconut (optional) some frozen peas salt
Fry the onion, garlic
and apple in the olive oil for a few minutes. Add the curry powder and stir
for a minute or two. Add the tomatoes (chop them if needed) and green pepper.
If you like really sweet tasting curry, then add the raisins and coconut.
Cook for about 15 minutes at simmering level and then add your chick peas
and cook for a further 10 minutes. Shortly before the end of cooking time
put some frozen peas in, as these will go mushy if overcooked. Add salt to
taste. Good with white basmati rice, and lots of little toppings. (chopped
fresh tomato, cucumber, sunflower seeds, avocado, anything you like).
LENTILS AND RICE WITH
A TANGY TOMATO SAUCE (Serves 6)
2 cups uncooked brown
or white rice
1 pound lentils
2 Tablespoons vegetable oil, divided
1 Tablespoon crushed garlic
Two 16-ounce cans of tomato sauce
1/2 cup water
1/4 cup vinegar
1 medium onion
Cook rice according to
directions. Rinse lentils and put them in a pot, covering them with water,
and bring to a boil. Then simmer on low heat until almost all water is absorbed
and lentils are well cooked. Add extra water if longer time is needed. To
make the sauce, first saute the garlic in 1 Tablespoon oil until golden. Add
both cans of tomato sauce and simmer 10-15 minutes. Add water and vinegar
and bring to a boil. Remove from heat immediately and add salt to taste. Finally,
slice onion in thin, small pieces and saute in remaining 1 Tablespoon oil
until brown and crispy. This dish should be arranged as a layer of lentils
(on the bottom), followed by a layer of rice, then another layer of lentils
and another layer of rice. Sprinkle the onions and the sauce on top before
serving. Total Calories Per Serving: 563 Fat: 7 grams
STUFFED GRAPE LEAVES
(Makes about 40 leaves)
1 cup uncooked basmati
brown or traditional white rice (traditionally prepared with white)
2 large tomatoes, chopped
1 medium onion, chopped
1/4 cup chopped parsley
1 Tablespoon vegetable oil
Juice of 1 lemon
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon allspice
One 16 oz jar of grape leaves
1 cup tomato sauce
2 cups water
Round sliced carrots, frozen or fresh (enough to cover the bottom of a 3 quart
pot, approximately 15 carrot slices, depending on their size)
Mix all ingredients except
grape leaves, tomato sauce, water, and carrots in a bowl. Remove grape leaves
from jar, unfold, and rinse with water. Place grape leaves with the rough
side up, one at a time, on a large, flat plate. Be sure that the pointy parts
of the leaf are directed away from you and the flatter edges and stem are
towards you. Place one teaspoon of the mixture on the bottom of the leaf,
near the stem, and arrange it lengthwise using your fingers. First roll the
flat edges near the stem upwards and tuck them slightly under the filling.
Then applying pressure to keep the leaves rolled tightly, tuck one side at
a time of the two parts of the leaf pointing outwards. Now, roll the rest
of the way upwards still applying pressure to keep the leaf tight.
Cook sliced carrots in
water until tender. Cover the bottom layer of a large pot with these carrots.
Begin layering the stuffed leaves above the carrots and be sure that they
are packed tightly together; otherwise they may fall apart during cooking.
Each layer of leaves should be in varying directions across the pot. Pour
the tomato sauce and water over the leaves and bring the sauce to a boil.
Reduce heat to medium, and place a flat plate (glass or stoneware) upside
down over the top layer of leaves, and press down as hard as you can. Leave
the plate in place during cooking. Cover the pot with its cover as well, and
cook for 40-45 minutes. Check one leaf to see if rice has cooked fully. Serve
warm. Total Calories Per Stuffed Grape Leaf: 27 Fat: 1 gram
SPINACH WITH DILL
(Serves 4)
1 medium onion, chopped
1 Tablespoon vegetable oil
2 garlic cloves, chopped
2 Tablespoons chopped fresh dill
One 15-ounce can tomato sauce
10 ounces frozen, thawed spinach
1/2 cup water
Salt and pepper to taste
Saute onions in oil.
Add garlic and dill to saucepan and continue to saute for two minutes. Add
tomato sauce and bring to a boil. Simmer for 10 minutes on low heat. Add spinach
and water, then bring to a boil again. Cover and simmer on low heat for 15
minutes. Serve warm over cooked rice. Total Calories Per Serving: 94 Fat:
4 grams
FAVA BEANS (Serves 4)
One 16-ounce can cooked
fava beans
1 large onion, chopped
1 large tomato, diced
1-1/2 Tablespoons olive oil
1 teaspoon cumin powder
1/4 cup parsley, chopped
Juice of 2 lemons
Salt, pepper, and red chili pepper to taste
Pita bread (optional)
Pour the beans into a
pot and bring to a boil. Mix them well and add remaining ingredients. Bring
to a boil again, then reduce to medium heat and cook for about 5 minutes.
This dish is usually eaten with pita bread. Total Calories Per Serving: 160
Fat: 6 grams
INJERA (Ethiopian Flat Bread)
1 3/4 c Flour; unbleached
white ·
1/2 c Self-rising flour
1/4 c Whole wheat bread flour
1 pk Dry yeast
2 1/2 c Water; warm
1/2 tsp Baking soda
1/2 tsp Salt
Combine the flours and
yeast in a ceramic or glass bowl. Add the warm water and mix into a fairly
thin, smooth batter. Let the mixture sit for three full days at room temperature.
Stir the mixture once a day. It will bubble and rise. When you are ready to
make the injera, add the baking soda and salt and let the batter sit for 10-15
minutes.
Heat a small, nonstick
9-inch skillet. When a drop of water bounces on the pan's surface, take about
1/3 cup of the batter and pour it in the skillet quickly, all at once. Swirl
the pan so that the entire bottom is evenly coated, then return to heat. The
injera is cooked only on one side and the bottom should not brown. When the
moisture has evaporated and lots of "eyes" appear on the surface, remove the
injera. Let each injera cool and then stack them as you go along. If the first
injera is undercooked, try using less of the mixture, perhaps 1/4 cup, and
maybe cook it a bit longer. Be sure not to overcook it. Injera should be soft
and pliable so that it can be rolled or folded, like a crepe.
LENTIL SOUP (Lescha
Soupa - Macedonian)
½ lb Lentil
1 Quart Water
1 Whole Red or Green Pepper
1 Onion, minced or 1 Leek, chopped
3 Tbsp. Canned Tomatoes
3 Tbsp. Vegetable Oil
1 Tbsp. Vinegar
½ tsp. Mint
1 tsp Salt
1/2 tsp. Pepper
1 tsp. Paprika
Soak lentils in hot water.
Wash thoroughly and drain. In a pot, pour water over lentils; add whole pepper
for flavor, and boil until tender, about 1-½ hours. More water may be added
if necessary. Place oil in frying pan; add minced onion and sauté until golden,
being careful not to burn, add paprika and salt; and tomatoes. Continue to
cook for about 10 minutes. Pour into pot containing lentils and add vinegar.
Sprinkle with pepper. Optional. Finely chopped garlic may be sautéed with
onion for stronger flavor. Also, completed soup may be sprinkled with 1 tsp.
of dried mint. Suggestion. 1 Tbsp. Flour mixed with cold water may be added
to thicken soup.
CABBAGE ROLLS with RICE
FILLING
(Posnee Sarmee - Macedonian)
1 Large Cabbage
1 ½ Cups Long Grain Rice, Raw
1 Tbsp Salt
½ Cup Vegetable oil
1 Large Onion
1 -19 oz tin Saurkraut
1 Cup Tomato Sauce
1 Tsp. Paprika
Pepper, Mint or Oregano
Remove core and outer
leaves from cabbage; place in a deep bowl and cover with boiling water. Allow
to stand until leaves soften and can be separated. This may be done well in
advance. Remove the thickest part of the vein from large leaves with a paring
knife. In a large roasting pan, drain the juice from the sauerkraut and place
about 1/3 of sauerkraut itself on the bottom. Reserve the remainder. To make
the filling: sauté the onion briefly in oil; add another 1/3 of sauerkraut
to onion, then rice, paprika, tomato sauce and salt. Stir well and allow to
cool slightly. Sprinkle heavily with black pepper and mint or oregano, as
preferred.
Roll 1 tbsp. of filling
in each cabbage leaf and place rolls close together in the bottom of the roasting
pan. Cover with the remainder of sauerkraut and add enough water to roaster
so that the rolls are just covered. Cover and bake at 350 degrees F for about
1 hour or until leaves are tender when pricked with a fork. Allow to remain
covered until they cool thoroughly. Flavor increases if allowed to stand for
a few hours or even overnight. Note: Tomato sauce may be omitted.
Lenten Crock Pot Dishes
HEARTY BEAN AND VEGETABLE
STEW
1 lb beans, assorted,
dry
2 cup vegetable juice
1/2 cup dry white wine
1/3 cup soy sauce
1/3 cup apple or pineapple juice vegetable stock or water
1/2 cup celery -- diced
1/2 cup parsnips -- diced
1/2 cup carrots -- diced
1/2 cup mushrooms -- diced
1 onion -- diced
1 tsp basil, dried
1 tsp parsley, dried
1 bay leaf
3 clove garlic -- minced
1 tsp black pepper -- ground
1 cup rice or pasta -- cooked
Sort and rinse beans,
then soak overnight in water. Drain beans and place in crockpot. Add vegetable
juice, wine, soy sauce, and apple or pineapple juice. Cover with vegetable
stock or water; the amount added depends on whether you prefer a soup (more
liquid) or a stew (less). The juice adds just a tad of sweetness and the soy
sauce adds depth and the tang of salt. Cook at high for 2 hours. Add vegetables,
herbs, and spices, and cook for 5-6 hours at low until carrots and parsnips
are tender. When tender, add rice or pasta and cook for one additional hour.
NOTES: For beans use 3 or 4 kinds, such as: black, red kidney, pinto, baby
lima, lentil, and green and/or yellow split peas.
WHEAT BERRY STEW
5 cups Trader Joe's
maranara and the rest water
1 1/2 cup Great northern beans
1 cup wheat berries
6 small potatoes -- cut in half
1 large onion -- sliced
4 clove garlic -- minced
5 tsp cumin -- ground
3 tsp tumeric
1/2 tsp black pepper -- ground
2 green peppers
Mix together all ingredients
in crockpot. Cook at high 8 to 10 hours.
LAYERED DINNER
6 potatoes -- sliced
1 large onion -- sliced
2 carrots -- sliced 1 green pepper -- sliced
1 zucchini -- sliced
1 cup corn, frozen or fresh
1 cup peas, frozen or fresh
Optional Vegetables: mushrooms broccoli green beans
Sauce
1/2 cups tomato sauce
1/4 cup tamari, low-sodium
1 tsp thyme -- ground
1 tsp dry mustard
1 tsp basil
2 tsp chili powder
1/2 tsp cinnamon
1/8 tsp sage
2 Tbsp parsley flakes
Layer vegetables in large
casserole in order given. Mix together ingredients for sauce and pour over
vegetables. Cook six hours at high or 12 at low.
MILLET STEW
1 cup millet 4 cup water
2 onions - cut in wedges
2 potatoes - cut in large chunks
2 carrots - cut in large slices
1 cup celery - cut in large slices
1/2 lb mushrooms - chopped
2 bay leaves 1/2 tsp basil 1/2 tsp thyme
Toast millet in dry skillet
for about 5 minutes. Stir constantly to prevent burning. Add all ingredients
to crockpot and cook 4 hours at high or 8 hours at low.
POTATO STUFFED CABBAGE
1 head cabbage
5 lb potatoes -- peeled
2 onions
1/2 cup rice, raw
1 tsp dill, dried
1/4 tsp black pepper -- ground
2 egg whites
1 can tomatoes (28 oz)
1 apple -- peeled and sliced
1/4 tsp ginger, dried -- ground
Parboil cabbage and separate
the leaves. Slice off part of the heavy stalk of each leaf by slicing parallel
to the leaf (do not cut into the leaf). Grate potatoes, small inner leaves
of cabbage, and one of the onions. Mix together. Add rice, dill, and black
pepper. Beat egg whites until frothy and add to potato mixture. Set aside
two or three of the largest leaves. Fill each remaining cabbage leaf with
approximately 2 Tbsp of the potato mixture. Fold up bottom of leaf, then fold
in the sides, and roll up. Secure with toothpick if necessary. Slice the reserved
leaves and line the bottom of crock pot with them. Slice second onion and
layer on top of cabbage. Add tomatoes, apple, and ginger. Place rolled stuffed
cabbages into pot. Cook at low heat for 4 to 5 hours.
CAULIFLOWER & POTATO CURRY
4 Cups potatoes, peeled
and quartered
1 small cauliflower, cut into florets
a pinch of asafetida
3/4 tsp ground turmeric
1/2 tsp chilli powder
1 1/2 tsp ground cumin
3/4 tsp salt
big pinch of sugar
2 tomatoes, chopped
1 1/4 cups water
1/2 tsp garam masala
1/2 cup wheat berries (optional)
Add all ingredients to
a crockpot and cook on low for approximately six hours. If you're adding wheat
berries, cook them on high with an additional cup of water for an hour, then
add remaining ingredients and cook on low. With the wheat berries, if things
start drying out, add more water.
VEGGIE CHILI
olive oil
1-2 large yellow onions, diced
2 cloves garlic, minced
1 red pepper, diced fairly large
1 green pepper, diced fairly large 2 28-oz. cans crushed tomatoes
1 T. cumin 1 tsp. cayenne (or to your taste)
1 package frozen corn
2 cans black beans (or any other kind of beans you like - chickpeas work well
too)
1-1.5 C. picante sauce (Shotgun Willie's green sauce -- very hot -- works
well)
salt to taste
grated cheddar, if desired
cashew nuts, if desired
Saute onions in the olive
oil. (**or use cooking wine instead to cut out the fat). Add garlic a bit
later. After onion and garlic are have turned golden brown, add cumin, cayenne,
and whatever other spices you might like. Fry for a couple of minutes. Next,
add the peppers, saute them for a few minutes. Put the crushed tomatoes, corn,
beans and picante sauce into the crock pot, and add the onion mixture. Cook
on low about 10 hours. Serve with grated cheddar and cashew nuts, if desired.
Salads
TABOULEH
1 1/4 c
uncooked bulgur or cracked wheat
2 c boiling water
1/4 c commercial pesto
3 Tbl fresh lemon juice
2 c cherry tomatoes, halved
3/4 c (3 oz.) crumbled feta cheese (omit during Lent)
1/3 c thinly sliced green onions
2 Tbl minced fresh parsley
1/4 t. ground black pepper
1 (19 oz) can chickpeas (garbanzo beans) drained
Pita Bread
Combine
the bulgur and boiling water in a large bowl. Cover and let stand 30-45 minutes
and drain. (You want the water to be pretty much absorbed). Combine pesto
and lemon juice; stir with a whisk. Combine bulgur, pesto mixture, tomatoes,
and next 5 ingredients in a large bowl. Toss gently to combine. Serve with
pita bread. You may need to correct seasoning depending on your taste for
salt, etc. Makes 4 (1 1/2 c servings)
CUCUMBER-MINT-YOGURT
SALAD
1 whole cucumber
a handful of fresh mint or three teaspoons of dried
1 cup plain yogurt
Cut the cucumber into
1 inch size cubes and mix in the mint and yogurt. If using dried mint it is
a good idea to mix it into the yogurt at least half an hour beforehand to
reconstitute it.
SALAD LUCOISE
1 tin of braised tofu
2 cups of cooked and cooled runner beans or long green beans
5 or 6 tomatoes
2 or 3 cups of boiled and cooled new potatoes
a good handful of black olives, pitted
2 tablespoons of walnut oil
2 tablespoons of balsamic vinegar
Cut everything into fairly
large chunks or sections, place in a bowl and mix. Mix the oil and vinegar
together and drizzle over.
WHOLEGRAIN RICE SALAD
3 cups of cooked wholegrain
(brown) rice
2 sticks of celery, diced
1 apple, chopped small
half a cup of cashew nuts
7 or 8 mushrooms, sliced
a handful of parsley, chopped
2 tablespoons cold pressed linseed/flax oil
2 tablespoons cider vinegar
dash of soy sauce
Place all the ingredients
in a large bowl and mix until well combined.
LEMON AND GARLIC POTATO SALAD (Serves 5)
2-1/2 pounds red potatoes
1/2 cup chopped parsley
1 clove garlic, minced
Juice of 2 lemons
1 Tablespoon vegetable oil
Salt and pepper to taste
Boil potatoes, and cool.
Add remaining ingredients and mix well. Chill and serve. Total Calories Per
Serving: 197 Fat: 3 grams
BEAN SALAD (Serves 4-6)
One 16-ounce can black
eyed peas
2 large ripe tomatoes, chopped
1/2 cup chopped parsley
4 entire scallions, chopped
Juice of 2 lemons
1 Tablespoon vegetable oil
Salt and pepper to taste
Steam and
drain the green beans and allow them to cool completely. Drain and rinse the
black eyed peas. Combine all ingredients and mix well. May be served chilled.
Total Calories Per Serving: 233 Fat: 5 grams
Desserts
MILK-less, EGG-less,
BUTTER-less CARROT CAKE
1 ½ Cup Water ¾ Cup Sugar
3 Tbsp. Vegetable Margarine
1 Cup Grated Carrots
1 Cup Golden Raisins
1 Tsp. Cinnamon
1 Tsp. Nutmeg
In a saucepan, combine
ingredients and bring to a boil. Reduce heat and simmer 5 minutes. Pour into
mixing bowl and cool to lukewarm. ADD: 2 Cups Flour 2 Tsp. Baking Soda ¼ Tsp
Salt 1 Cup Chopped Nuts Mix well together and add to above ingredients - mixing
well after each addition. Pour into a baking disk 13 x 9 x 2" greased and
floured. Bake in a preheated oven 325 Degrees Fahrenheit for 40 min or until
toothpick comes out clean. This cake is delicious, moist, fast and easy.
BUTTERSCOTCH-PEAR CAKE (Lenten)
1 1/2 cups all-purpose
flour
1 cup granulated sugar
2 teaspoons baking powder
3/4 tsp. cinnamon
1/4 tsp. salt
3/4 cup soymilk or water
4 medium pears, peeled and cut into bite size pieces
3/4 cup pecans or walnuts, chopped
3/4 cup brown sugar, packed
1/4 cup margarine
3/4 cup boiling water
Preheat oven to 375 degrees.
In a large mixing bowl, stir together flour, sugar, baking powder, cinnamon
and salt. Add soy milk or water, mix until smooth. Stir in the pear pieces
and nuts. Turn into an ungreased 2 quart casserole or 9" x 13" pan. In another
bowl, combine brown sugar, margarine and boiling water. Pour over the batter
and spread evenly. Bake at 375 degrees for 45 minutes, or until cake is golden
brown on top. Serve warm or at room temperature. Makes 12 generous servings.
Variation: Substitute apples or peaches for the pears.
BAR COOKIES
Basic Crumb Mixture:
¾ Cup Soft Vegetable Shortening
1 Cup Brown Sugar, Packed
1 3/4 Cups Sifted All-Purpose Flour
½ tsp. Salt
½ tsp. Soda
1 ½ Cups Rolled Oats
Mix Shorting in with
sugar, then stir in the dry ingredients and mix until well combined. Press
half of this mixture in the bottom of a 13x 9 x 2 in pan and spread on any
filling* desired. Top with remaining crumbs and bake at 350 for about 25 minutes.
Cut into bars.
*Suggested Fillings
Apricot & mixed
fruit peel. Combine one tin of commercial apricot pie filing with 1 cup of
candied mixed peel.
Apricot & nuts Combine
one tin of commercial apricot pie filing (recommend SOLO brand) with 1 cup
of chopped walnuts.
Fruit Fillings: Most
commercial pie fillings contain only fruit, sugar, and cornstarch and are
quite suitable for this bar recipe.
Raisin Filling: Cook
in a saucepan 2 ½ Cups seedless raisins, ½ cup sugar, 2 Tbsp cornstarch, 3/4cup
water and 3 Tbsp. lemon juice, stirring constantly over low heat until thickened,
about 5 minutes. Cool.
OATMEAL
FUDGIES (no baking)
3 Cups Rolled
Oats
1 Tsp. Vanilla
½ Cup Peanut Butter
1 Cup Chopped Nuts
2 Cups Sugar
½ Cup Vegetable Margarine
½ Cup Water
3 Tbsp. Cocoa
Mix together
the first four ingredients in a bowl. Cook in a saucepan the remaining ingredients
for about 1 minute after bring to a boil. Remove from heat and add to the
dry ingredients. Allow to stand for about 10 minutes then drop onto wax paper
with a teaspoon. Allow to cool and become firm.
