1 loaf of white bread, torn into chunks
2 eggs, slightly beaten (or egg substitute)
2 cups broth
1 lg onions, diced
2 stalks celery, diced
2 tbsp oil
2 tbsp rubbed sage
2 tsp salt
1/2 tsp pepper
Additions for Casserole:
1-2 can Mushrooms. drained, chopped (optional)
1-2 can of Baby Clams, drained and rinsed (optional0
2-3 cans Green Beans, Asparagus, or Peas, drained (optional)
or 10 oz pkg Frozen Chopped Broccoli
Let bread dry for 24 hours in a large bowl or dry pieces on a cookie sheet in oven at 200* till dry pieces then put in a bowl.
Saute onion and celery in oil till soft and stir in spices and desired options. Combine eggs and broth and pour over dry bread and stir to mix...add vegies and spices and mix gently. Pour mixture into sprayed 9x13 pan. Bake at 300* till golden on top about 45 minutes.
Optionally, cover top with seasoned chicken pieces before baking and bake at 375 for about an hour or till chicken is done...yummy
Thursday, December 15, 2011
Wednesday, December 14, 2011
MY NO-BAKE COOKIES
2 cups sugar
1/2 cup cocoa
1 stick butter
1/2 cup water
1 Tbsp. non dairy coffee creamer
1 tsp. vanilla
3 1/2 cups instant oatmeal
1/2 cup peanut butter
Combine sugar, cocoa, butter and water and creamer in a large saucepan. On medium heat, bring to a boil.
Remove from heat. Stir in peanut butter, vanilla and oatmeal.
Drop by one oz scoop onto wax paper. Let cool.
1/2 cup cocoa
1 stick butter
1/2 cup water
1 Tbsp. non dairy coffee creamer
1 tsp. vanilla
3 1/2 cups instant oatmeal
1/2 cup peanut butter
Combine sugar, cocoa, butter and water and creamer in a large saucepan. On medium heat, bring to a boil.
Remove from heat. Stir in peanut butter, vanilla and oatmeal.
Drop by one oz scoop onto wax paper. Let cool.
Tuesday, December 13, 2011
MY Dessert Fluff
make 9 x 13 pan
24 oz of Non Dairy Whipped Topping, thawed
(1) 10" Cake layer, crumbled (I use Vegan Applesauce Spice Cake Recipe)
Spread half the topping in 9X13 pan.
Sprinkle half the cake crumbles over topping.
Spread remaining topping over cake crumbles.
Sprinkle remaining cake crumbles over topping.
Serve totally soft and luscious or freeze and serve frozen or partially thawed etc.
You can make two pans of this with a regular box mix and twice as much topping.
If you are serving refreshments for a group, you may need to make the double batch...lol
24 oz of Non Dairy Whipped Topping, thawed
(1) 10" Cake layer, crumbled (I use Vegan Applesauce Spice Cake Recipe)
Spread half the topping in 9X13 pan.
Sprinkle half the cake crumbles over topping.
Spread remaining topping over cake crumbles.
Sprinkle remaining cake crumbles over topping.
Serve totally soft and luscious or freeze and serve frozen or partially thawed etc.
You can make two pans of this with a regular box mix and twice as much topping.
If you are serving refreshments for a group, you may need to make the double batch...lol
Apple Spice Cake AKA Recession Cake
(Makes one 10-inch round layer)
2 packed cups (10 ounces) unbleached all-purpose flour
1 cup sugar
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon allspice
1/4 teaspoon mace
1/8 teaspoon cloves
1 cup raisins OR 3/4 cup raisins and 3/4 cup chopped walnuts
15 oz can unsweetened applesauce
1/2 cup canola oil (my option: or 1 stick margarine, melted)
2 teaspoons vanilla, optional
1 Preheat oven to 350 degrees. Grease well and lightly flour one 10-inch round pan (or one 9-inch, not 8-inch, square pan).
2 In large mixing bowl, whisk together flour, sugar, soda, salt and spices. Stir in the raisins and walnuts, separating the raisins. Add the applesauce, oil, and vanilla. Blend well. No electric mixer needed.
3 Pour into prepared pan. Bake at 350 degrees for about 35 minutes or until it tests done.
4 Cool in pan on wire rack for 10 minutes. Remove from pan and cool on rack for an hour.
http://delightfulrepast.blogspot.com/2011/08/recession-cake-not-quite-depression.html
Friday, December 9, 2011
MY Seafood Rice Balls
Serves 4 (12 balls)
1 1/2 C Rice
3 1/2 C Water
6 oz canned Mushrooms, drained, chopped
1 pkg instant Onion Soup Mix
1 tsp Red Pepper Flakes or Cayenne Pepper
1 Tbsp Sesame Seeds
3 Tbsp Parmesian Cheese
1 C chopped cooked Shrimp or Crab, optional
1 1/2 tablespoons dried Oregano
1 1/2 teaspoons ground Cumin
2 Tbsp Olive Oil
2 cups Shredded Mozzerella Cheese
Dredging ingredients:
1 C Flour
2 well beaten Eggs (or egg substitute)
1 C Bread crumbs
Canola Oil for frying
Marinara or yogurt Sauce for dipping, etc.
Put all ingredients except into a large sauce pan. Bring to a boil and reduce heat to low for 20 minutes covered. Let stand covered until cool enough to handle, at least 30 minutes. Mix in cheese and shape into 2" balls (smaller if for appetizers).
Dredge balls first in flour (shake off flour) then in the egg and finally in bread crumbs. Press bread crumbs firmly into balls. Fry in oil at 360* for 2-3 minutes till golden. Drain and let set for 2 min for cheese to melt.
Serve as entree with marinara pasta sauce or make bite size balls and serve as appetizer with pasta sauce or greek yogurt sauce.
1 1/2 C Rice
3 1/2 C Water
6 oz canned Mushrooms, drained, chopped
1 pkg instant Onion Soup Mix
1 tsp Red Pepper Flakes or Cayenne Pepper
1 Tbsp Sesame Seeds
3 Tbsp Parmesian Cheese
1 C chopped cooked Shrimp or Crab, optional
1 1/2 tablespoons dried Oregano
1 1/2 teaspoons ground Cumin
2 Tbsp Olive Oil
2 cups Shredded Mozzerella Cheese
Dredging ingredients:
1 C Flour
2 well beaten Eggs (or egg substitute)
1 C Bread crumbs
Canola Oil for frying
Marinara or yogurt Sauce for dipping, etc.
Put all ingredients except into a large sauce pan. Bring to a boil and reduce heat to low for 20 minutes covered. Let stand covered until cool enough to handle, at least 30 minutes. Mix in cheese and shape into 2" balls (smaller if for appetizers).
Dredge balls first in flour (shake off flour) then in the egg and finally in bread crumbs. Press bread crumbs firmly into balls. Fry in oil at 360* for 2-3 minutes till golden. Drain and let set for 2 min for cheese to melt.
Serve as entree with marinara pasta sauce or make bite size balls and serve as appetizer with pasta sauce or greek yogurt sauce.
Wednesday, December 7, 2011
My Potato (Clam Chowder) Soup
3/4 of a dutch oven pan full of diced peeled potatoes
1 large onion, diced
1 carrot, finely diced
1 stalk celery, diced
2 tsp salt
1 tsp pepper
1/4 tsp cayenne pepper, optional
1/2 C immitation bacon bits, optional
1 stick margarine
apx 1 cup instant mashed potato flakes
apx 1/2 cup non dairy coffee creamer
15 oz can baby clams, drained and rinced, optional
Combine 1st 6 ingredients in a large dutch oven and cover with water. Bring to a boil, reduce heat, cover and simmer on medium heat until potatoes are soft apx 30 minutes. Check to make sure it stays covered with water. When potatoes are done add remaining ingredients to desired consistency and adjust the salt and pepper to taste.
1 large onion, diced
1 carrot, finely diced
1 stalk celery, diced
2 tsp salt
1 tsp pepper
1/4 tsp cayenne pepper, optional
1/2 C immitation bacon bits, optional
1 stick margarine
apx 1 cup instant mashed potato flakes
apx 1/2 cup non dairy coffee creamer
15 oz can baby clams, drained and rinced, optional
Combine 1st 6 ingredients in a large dutch oven and cover with water. Bring to a boil, reduce heat, cover and simmer on medium heat until potatoes are soft apx 30 minutes. Check to make sure it stays covered with water. When potatoes are done add remaining ingredients to desired consistency and adjust the salt and pepper to taste.
My Greek Tzatziki Sauce
1 C plain nonfat or greek yogurt
1 C sour cream
3 tsp minced garlic
2 tbsp minced fresh dilll or 2 tsp dry dill
1/4 tsp salt
dash pepper
2 tbsp horseradish sauce, optional
1 tsp red chili flakes or powder, optional
Combine all ingredients in a small mixing bowl. Cover and chill well before serving. Best if made the day before so the flavors can marry better..
1 C sour cream
3 tsp minced garlic
2 tbsp minced fresh dilll or 2 tsp dry dill
1/4 tsp salt
dash pepper
2 tbsp horseradish sauce, optional
1 tsp red chili flakes or powder, optional
Combine all ingredients in a small mixing bowl. Cover and chill well before serving. Best if made the day before so the flavors can marry better..
My Greek Falafel
makes 6-7 dozen 1" balls
1# Dry Garbanzo Beans
1 large onion, quartered, minced
1 small potato, peeled, grated (1/2 cup)
4-6 cloves garlic, minced
1/4 C finely chopped cilantro leaves
1 tsp ground Coriander
1 tsp ground Cumin
2 tsp salt
1 tsp black pepper
1 tsp cayenne pepper
3 tsp lemon juice
1 Tbsp Olive Oil
1-2 Tbsp Flour
2 tsp Baking Soda
Canola Oil for frying
Pita Pocket Bread
Optional Topping Suggestions:
Shredded Lettuce
Diced Tomatoes
Diced Onion
Diced Cucumber
Diced Bell Pepper
Calamara Olives
Fetta Cheese
Tzatziki Sauce
Soak beans in water for 24 hours, use plenty of water as they will absorb it. I usually start out by covering them with at least 2 inches of water. Drain and rince beans and dry on a kitchen towel to remove as much possible.
Using a food processor or mini chopper, process beans until finely grated.
Combine all falafel ingredients in a large bowl and mix with hand mixer to combine very well. If mixture seems wet, add another tbsp of flour and mix again.
Using wet hands form mixture into 1" balls or use a 1 oz scoop. Place on a cookie sheet as you are making them..it should make apx 1 cookie sheet full. Cover and refrigerate until ready to fry, at least 2 hours. Heat oil in a two quart sauce pan (no more than half full of oil) on medium heat till hot. Try frying 1 ball to see if mixture will hold together during frying. If the ball falls apart during frying, the mixture was too wet...you can salvage it at this point by rolling the balls in flour, which will hold them together during frying. Fry about 6 balls at a time for about 3 minutes on med heat till golden brown...drain on rack or on paper towels. Keep warm in 200* oven up to an hour till serving time or fry ahead of time and reheat them in 200* oven just till warm.
Be careful not over cook them or they become very dry.
Lay everything out and let everyone make their own tacos or do it for them if you desire....
1# Dry Garbanzo Beans
1 large onion, quartered, minced
1 small potato, peeled, grated (1/2 cup)
4-6 cloves garlic, minced
1/4 C finely chopped cilantro leaves
1 tsp ground Coriander
1 tsp ground Cumin
2 tsp salt
1 tsp black pepper
1 tsp cayenne pepper
3 tsp lemon juice
1 Tbsp Olive Oil
1-2 Tbsp Flour
2 tsp Baking Soda
Canola Oil for frying
Pita Pocket Bread
Optional Topping Suggestions:
Shredded Lettuce
Diced Tomatoes
Diced Onion
Diced Cucumber
Diced Bell Pepper
Calamara Olives
Fetta Cheese
Tzatziki Sauce
Soak beans in water for 24 hours, use plenty of water as they will absorb it. I usually start out by covering them with at least 2 inches of water. Drain and rince beans and dry on a kitchen towel to remove as much possible.
Using a food processor or mini chopper, process beans until finely grated.
Combine all falafel ingredients in a large bowl and mix with hand mixer to combine very well. If mixture seems wet, add another tbsp of flour and mix again.
Using wet hands form mixture into 1" balls or use a 1 oz scoop. Place on a cookie sheet as you are making them..it should make apx 1 cookie sheet full. Cover and refrigerate until ready to fry, at least 2 hours. Heat oil in a two quart sauce pan (no more than half full of oil) on medium heat till hot. Try frying 1 ball to see if mixture will hold together during frying. If the ball falls apart during frying, the mixture was too wet...you can salvage it at this point by rolling the balls in flour, which will hold them together during frying. Fry about 6 balls at a time for about 3 minutes on med heat till golden brown...drain on rack or on paper towels. Keep warm in 200* oven up to an hour till serving time or fry ahead of time and reheat them in 200* oven just till warm.
Be careful not over cook them or they become very dry.
Lay everything out and let everyone make their own tacos or do it for them if you desire....
My Taco Falafel
makes 6-7 dozen 1" balls
1# Dry Garbanzo Beans
1 large onion, quartered, minced
6 cloves garlic, minced (6 tsp)
1/2 C finely chopped cilantro leaves
2 tsp ground Coriander
2 tsp ground Cumin
3 tsp salt
2 tsp black pepper
1 tsp cayenne pepper
3 tsp lemon juice
2 Tbsp Olive Oil
1-2 Chapotle peppers in Adobo Sauce, minced
1 pkg Goya Sazion Seasoning
Canola Oil for frying
Premade Corn Taco shells, fry up your own corn or flour taco shells, or use warm flour tortillas and make wraps.
Soak beans in water for 24 hours, use plenty of water as they will absorb it. I usually start out by covering them with at least 2 inches of water.
Using a food processor or mini chopper, process beans until finely grated.
Combine all falafel ingredients in a large bowl and mix with hand mixer to combine very well. If mixture seems really wet, add 1 tbsp flour and mix again.
Using wet hands form mixture into 1" balls or use a 1 oz scoop. Place on a cookie sheet as you are making them..it should make apx 1 cookie sheet full. Cover and refrigerate until ready to fry, at least 2 hours. Heat oil in a two quart sauce pan (no more than half full of oil) on medium heat till hot. Try frying 1 ball to see if mixture will hold together during frying. If the ball falls apart during frying, the mixture was too wet...you can salvage it at this point by rolling the balls in flour, which will hold them together during frying. Fry about 6 balls at a time for about 3 minutes on med heat till golden brown...drain on rack or on paper towels. Keep warm in 200* oven up to an hour till serving time or fry ahead of time and reheat them in 200* oven just till warm.
Do not over cook them or they become very dry.
Optional Topping Suggestions:
Shredded Lettuce
Diced Tomatoes
Diced Onion
Chopped Avacado or Guacamole
Sliced Black Olives
Shredded Cheddar Cheese
Sour Cream
Salsa
Lay everything out and let everyone make their own tacos or do it for them if you desire....
1# Dry Garbanzo Beans
1 large onion, quartered, minced
6 cloves garlic, minced (6 tsp)
1/2 C finely chopped cilantro leaves
2 tsp ground Coriander
2 tsp ground Cumin
3 tsp salt
2 tsp black pepper
1 tsp cayenne pepper
3 tsp lemon juice
2 Tbsp Olive Oil
1-2 Chapotle peppers in Adobo Sauce, minced
1 pkg Goya Sazion Seasoning
Canola Oil for frying
Premade Corn Taco shells, fry up your own corn or flour taco shells, or use warm flour tortillas and make wraps.
Soak beans in water for 24 hours, use plenty of water as they will absorb it. I usually start out by covering them with at least 2 inches of water.
Using a food processor or mini chopper, process beans until finely grated.
Combine all falafel ingredients in a large bowl and mix with hand mixer to combine very well. If mixture seems really wet, add 1 tbsp flour and mix again.
Using wet hands form mixture into 1" balls or use a 1 oz scoop. Place on a cookie sheet as you are making them..it should make apx 1 cookie sheet full. Cover and refrigerate until ready to fry, at least 2 hours. Heat oil in a two quart sauce pan (no more than half full of oil) on medium heat till hot. Try frying 1 ball to see if mixture will hold together during frying. If the ball falls apart during frying, the mixture was too wet...you can salvage it at this point by rolling the balls in flour, which will hold them together during frying. Fry about 6 balls at a time for about 3 minutes on med heat till golden brown...drain on rack or on paper towels. Keep warm in 200* oven up to an hour till serving time or fry ahead of time and reheat them in 200* oven just till warm.
Do not over cook them or they become very dry.
Optional Topping Suggestions:
Shredded Lettuce
Diced Tomatoes
Diced Onion
Chopped Avacado or Guacamole
Sliced Black Olives
Shredded Cheddar Cheese
Sour Cream
Salsa
Lay everything out and let everyone make their own tacos or do it for them if you desire....
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