Joanne's Antipasta

Sauce:
½ cup oil

1 cup chili sauce

½ cup malt vinegar

1 tsp brown sugar

1 clove garlic (crushed)

salt and pepper to taste

½ cup water

1 tbsp horseradish

juice of 1 lemon

1 cup catsup

Other Ingredients:
½ cup string beans (chopped)

6 mushrooms (sliced)

½ cup cocktail onions (sliced)

2 dill pickles (chopped)

3 cans flaked tuna

½ cup raw cauliflower

1 cup raw carrot (sliced)

½ cup stuffed olives (chopped)

Combine sauce ingredients and bring to boil. 

Add other ingredients. 

Simmer until veggies are almost done (30-40 minutes). 

Bottle and refrigerate. 

Keeps up to 4 months.

Spicy Burgers

"These burgers are spiced to perfection. To make them even spicier, you could melt jalapeno soy cheese on each patty and serve topped with salsa.

This is a SparkPeople.com Recipe (what's this)

Ingredients

1/2 cup flour 1 small onion, diced 2 cloves garlic, minced 1/2 tsp dried oregano 1 small hot or jalapeno pepper, minced 1 tbsp olive oil 1/2 medium red pepper, diced 2 cups cooked or canned black beans, mashed 1/2 cup corn niblets 1/4 cup bread crumbs 1/4 tsp cumin 1/2 tsp salt 2 tsp chili powder 2 tbsp parsley, minced (optional)

Directions

1. On a small plate, set aside flour for coating. In a medium saucepan, saut� the onion, garlic, oregano, and hot peppers in oil on medium-high heat until the onions are translucent. Add the peppers and saut� another 2 minutes, until pepper is tender. Set aside. 2. In a large bowl, mash the black beans with a potato masher or fork. Stir in the vegetables (including the corn), breadcrumbs, cumin, salt, chili powder, and parsley. Mix well. Divide and shape into 6 patties. 3. Lay down each patty in flour, coating each side. Cook on a lightly oiled frying pan on medium-high heat for 5-10 minutes or until browned on both sides. Makes 6 patties. Reprinted with permission from HOW IT ALL VEGAN! by Tanya Barnard and Sarah Kramer (www.GoVegan.net) Arsenal Pulp Press."

Dressing Casserole

1 medium onion, chopped

4 tb butter

10 slices bread, cubed

1 tsp salt

¼ tsp pepper

1 tsp sage

½ c celery, chopped

1 can chicken with rice soup

½ can water

Preheat oven to 325F.

Brown onion in butter.

Mix with remaining ingredients.

Bake 1 hour.

Do you like your dressing almost soggy? The recipe I found doesn't say whether to bake it covered or not, so to be on the safe side I put the lid on. It's a bit soggy that way, so next time I'll take it off for the last half hour, or even the whole hour, and see what happens.

This recipe is in the little wooden recipe box Mom had at home while I was growing up, and that I have had since she bought something different and passed the old one on to me some 20 years ago. The recipe is in Mom's handwriting, on a piece of notepaper folded in half. 

And it's perfect for those holiday/family get-togethers like Thanksgiving when there is never really enough dressing inside the bird. 

Broccoli Chowder

¼ c butter

1 medium-sized onion, finely chopped

1 clove garlic, finely chopped

2 medium-sized potatoes, peeled and diced

1 quart homemade vegetable broth (see below)

1 tsp dried thyme

¾ tsp salt

½ tsp black pepper

1 bunch broccoli, broken into tiny florets

Melt butter in heavy pot and sauté onion and garlic till tender but not browned. 

Add potatoes and sauté for 4 minutes longer.

Add broth, thyme, salt and pepper, and bring to boil, cover and simmer 15 minutes or until potatoes are tender.

Add broccoli, cover, and cook for 7 minutes or until florets are barely tender.

Vegetable Broth

½ c vegetable oil

4 carrots, diced

4 celery stalks, diced

3 large onions, chopped

6 medium-sized potatoes, diced

3 turnips, diced

3 cups parings from scrubbed carrots, potatoes, turnips, parsnips if available

3 quarts water

2 bay leaves, crumbled

1 tb salt

½ tsp pepper

small bunch parsley

Heat oil in large heavy pot and sauté vegetables for 20 minutes, stirring often.

Add remaining ingredients, bring to boil, covered partially, and simmer for 2 hours.

When cooled, put through fine sieve or run through blender. 

Cool, chill and freeze in pints or quarts. 

Makes about 5 quarts.

* recipes from The Natural Foods Cookbook

Basic Brownies

Grease and flour a 9”-square pan.

¼ c butter

¼ c cocoa

1 c brown sugar

2 eggs, beaten.

1 tsp vanilla

2/3 c whole wheat flour

½ c walnuts

Melt butter.

Add cocoa, sugar, and vanilla. Mix well.

Add eggs. Mix well.

Add flour and nuts (I like to double the nuts and the vanilla). Mix well.

Bake at 325F for 30 min. (Test with toothpick. I usually have to bake 10 more minutes.)

The original recipe gives ingredients and instructions for icing the brownies, but we like these just as they are. They are more than sweet enough! As a matter of fact, I made these one afternoon on the weekend and the pan was empty when I got up the next morning.

And lest ye think all recipes for brownies are created equal ... think again!
There is at least one brownie recipe marked "crappy" in my handwriting in a cookbook.

Huevos Rancheros

Sauté in oil:
chopped garlic and onion

Add:
 3 c diced tomatoes
1 tsp cumin
1 tsp oregano
2 tb chili powder

Cook over low heat for about 10 minutes.
Spoon over poached or fried eggs on toast or a tortilla.

Fire Cider

¼ c horseradish root, grated

1/8 c garlic, chopped

½ onion, chopped

¼ c ginger, grated

1 tsp cayenne

Mix well, place in jar and cover with apple cider vinegar.

Leave jar in a handy place for 14 days and shake it every time you have a mind to.

Strain, and you have your fire cider.

Fire cider keeps a long time without refrigeration. It’s one of the few liniments that may be taken internally. Liniments ae classed as medicines for external use only, since they are often made using isopropyl alcohol, which is poisonous when ingested. However, this recipe for fire cider has apple cider vinegar as the solvating medium, making it entirely safe to drink.

As a liniment it can be rubbed on the chest to reduce congestion and placed around the sinus areas to ease breathing, as well as on sore muscles and arthritic joints.

To take internally, add a teaspoon of the mixture to half a cup of boiling water. You might want to add a little sweetener such as honey, which happens to be soothing for a cold and sore throat.

Nothing is cheaper, easier or finer for breaking up congestion and easing the symptoms of a cold or flu. Try just a little at first to see how strong you can take it. If you find one teaspoon too weak, just double up.

All the ingredients are medicinal foods:

• Ginger will fight the microbes and get heavy mucous moving. It is a good anti-inflammatory and very beneficial for colds and congestion as well as for settling the stomach.

• Garlic supports the immune function and opens the pores of the skin to lower a fever.

• Horseradish will act as an antibiotic against certain strains of bacteria and is an excellent herb for clearing the sinuses.

• Cayenne stimulates blood flow and heats up the body, diminishing mucous buildup.

A recipe from Kahlee Keane.

Parker House Rolls

4 tb yeast

1/2 c lukewarm water

1 c milk

¼ c oil

1 tb honey

2 tsp salt

2 c whole-wheat flour

3 c white flour

2 eggs, beaten

Dissolve yeast in water. 

Heat milk to lukewarm; add oil, honey, salt; stir. 

Add w-w flour; add yeast and eggs. 

Beat well. 

Raise in warm place 15 minutes. 

Punch down, add remaining flour and knead for a few minutes. 

Roll out dough 1/4-inch thick. 

Brush with melted butter. 

Cut with three-inch biscuit cutter (a drinking glass will do the job). 

Fold each round in half and seal edges. 

Place rolls one inch apart on greased baking sheet. 

Cover and let rise until doubled, about 20 minutes. 

Bake at 425F for 12 minutes.

Reprinted from Eat, Drink and Be Healthy: the Joy of Eating Natural Foods, by Agnes Toms

Jalapeno Poppers

Mix together:

1 cup grated cheddar cheese        

3 oz cream cheese                 

Dash Tobasco   

 Crushed garlic 

 (Optional: Monterey Jack cheese)  

Italian Seasoning                       

Basil                               

Lemon pepper               

Using rubber gloves, cut and seed peppers lengthwise. 

Fill with cream mixture. 

Dip in egg wash. 

Roll in bread crumbs and paprika. 

Place on cookie sheet, cut side up. 

Bake at 325F for 30 minutes or until cheese bubbles/melts.

These freeze well.

Don't ignore the rubber gloves or you will be sorry. 

If you do get the pepper juice on your skin, soaking in milk helps. 

If you get it in your eyes, you'll need to wash them out with water in an eye cup. 

Faye's Pasta Salad

Cucumber, quartered and sliced thin

Red onion, chopped

Pasta shells, cooked

Peas

Ranch dressing

Simple and delicious.

Sandy K's Meat Tarts

1 lb lean ground beef

1 cup bread crumbs, cubed from crusts

½ lb cheddar cheese

1 egg

1 tin mushroom soup

1 cup chopped mushrooms

½ cup chopped onion

1 chopped green pepper

2 loaves day-old brown bread

garlic powder to taste

With large tart cutter, cut each slice bread. 

Cut crusts off. 

Butter each slice and place buttered-side-down in muffin tin. 

Fry beef. 

Add other ingredients and fold in cubed crusts. 

Fill muffin tins with mixture and bake 350F 20-30 minutes. 

These freeze and reheat well.

Katherine’s Kentucky Fried Tofu and Gravy

2 tb olive oil

2 tb sesame seeds

1 lb tofu sliced into 8 pieces

½ c nutritional yeast

2 tb samari sauce

Heat oil, add sesame seeds and let them sizzle. 

Dredge tofu in nutritional yeast. 

When oil and seeds are hot, fry tofu slices. 

Drizzle tamari sauce over all. 

Remove from pan.

Gravy:

½ c soy margarine (I used regular margarine)

½ c flour

1 to 1½ c soy milk (I used cow’s milk)

salt, pepper, tamari

Melt margarine in the tofu pan with any remaining nutrional yeast that has fallen off the tofu. 

Stir in flour; let it brown. 

Add milk; stir till thickened. 

Add salt, pepper and tamari to taste.

Mary Jo’s Butter

1/2 cup butter

1/4 cup olive oil

1/4 cup grapeseed oil

Run these through a blender together and keep the end result in the fridge. It tastes like butter but is spreadable like margarine, and much healthier!

Coffee Creamer

"Strain creamer through a fine mesh sieve to prevent any spices floating in coffee. If this doesn’t matter to you, skip this step. The creamers keep for about 10 days in the fridge. Each recipe makes 2 cups."

Cinnamon Strudel Creamer

1 cup whole milk
1 cup heavy cream
4 tablespoons maple syrup
1 1/2 teaspoons ground cinnamon
2 teaspoons vanilla extract
1 teaspoon almond extract

Whisk together milk, cream, maple syrup and cinnamon in a medium saucepan over medium heat. When the mixture begins to steam, remove from the heat. Stir in extracts. Strain through a fine mesh sieve, pour into a glass bottle and store in the refrigerator.

Chocolate Almond

1 cup whole milk
1 cup heavy cream
2 tablespoons cacao powder 
4 tablespoons maple syrup
1 teaspoon almond extract

Whisk together milk, cream, cacao powder, and maple syrup in a medium saucepan over medium heat. When mixture begins to steam, remove from the heat and stir in almond extract. Pour in a glass container and store in the refrigerator.

Pumpkin Spice

1 cup whole milk
1 cup heavy cream
3 tablespoons pureed pumpkin
1 teaspoon pumpkin spice
4 tablespoons maple syrup
1 teaspoon vanilla extract

Whisk together milk, cream, pumpkin, pumpkin spice, and maple syrup in a medium saucepan over medium heat. When mixture begins to steam, remove from the heat and stir in the vanilla extract. Strain through a fine mesh sieve, pour into a glass bottle and store in the refrigerator.

French Vanilla

1 cup whole milk
1 cup heavy cream
4 tablespoons maple syrup
1 vanilla bean
Whisk together milk, cream and maple syrup in a medium saucepan over medium heat. Cut vanilla bean in half, and scrape out seeds. Add seeds and vanilla bean to milk mixture. Turn off heat, cover the pot and steep for 30 minutes. After mixture has steeped, strain through a fine mesh sieve, pour into a glass bottle and store in the refrigerator. (If you don’t have a vanilla bean on hand, simply replace it with 1 tablespoon of vanilla extract)

Peppermint Mocha

1 cup whole milk
1 cup heavy cream
4 tablespoons maple syrup
3 tablespoons cacao
1 teaspoon peppermint extract

Whisk together milk, cream, maple syrup, and cacao in a medium saucepan over medium heat. When mixture begins to steam, remove from the heat and stir in the peppermint extract. Strain through a fine mesh sieve, pour into a glass bottle and store in the refrigerator.

---

Article printed from Deliciously Organic: http://deliciouslyorganic.net

Cinnamon and Chicken Stew

For the most flavour and juiciness, cook the chicken on the bone.

1 tablespoon olive oil

3 medium onions, thinly sliced

1 tablespoon minced, peeled fresh ginger

3 cloves garlic, thinly sliced

1/2 teaspoon ground cumin

2 cans (15 ounces each) chickpeas (or 3 and 1/2 cups cooked chickpeas)

1/2 small lemon, seeded and finely chopped, plus wedges for serving

4 plum tomatoes, coarsely chopped

3 sticks cinnamon

1 whole chicken, cut into pieces, skin removed

Coarse salt and freshly ground pepper

1/4 cup coarsely chopped cilantro, plus more for garnish

Heat a large stockpot over medium heat and add oil. Add onion, ginger, and garlic. Cook, stirring frequently until onions are soft and translucent, about 10 minutes. Add cumin and stir for 30 seconds. Add chickpeas, lemon, tomatoes and cinnamon; cook until tomatoes soften slightly, about 3 minutes.

Season chicken with 1-1/2 teaspoons salt and 1/2 teaspoon pepper; add to pot. Add 1 and 1/2 cups water, nestling chicken into liquid. Bring to a boil. Reduce to a gentle simmer and cook, partially covered, until chicken is cooked through, about 40 minutes. Remove chicken.

Continue cooking over high heat to reduce slightly if necessary, crushing some chickpeas to thicken. Stir in cilantro. Taste and adjust for seasoning. Spoon chickpeas and liquid into serving bowls, top with chicken. Sprinkle with cilantro and serve with lemon.

Oven-Baked French Toast

2/3 c butter
2 tb. honey
3 tsp cinnamon
3 eggs
1/8 tsp salt
1/4 c milk
1/4 c orange juice
6 slices of frozen bread (frozen bread is much easier to dip)
Maple syrup (optional)

Put butter and honey in 9x13 pan.

Place in oven to melt.
Stir melted honey and butter together, then sprinkle 2 tsp cinnamon over top.
Beat together eggs, salt, milk, orange juice and remaining 1 tsp cinnamon.
Dip both sides of bread in egg mixture.

Place in pan in a single layer.
Put in oven at 350F for 25 minutes.

Serve each slice upside down, so the honey/butter coating is on top.
Drizzle with maple syrup.

Adapted from Cooks.com

Scott's Tomato Soup

1 dutch oven full of tomatoes, clean and cut, not peeled

1/2 bunch celery

2 large onions

Cook until soft.

Add:

1/8 c salt

1 tsp pepper

1/4 c sugar

To thicken, heat separately till mixed:

 1/2 c margarine or butter 

 1/2 c flour

Add thickening to tomato mixture. 

Blend or process.

Package for freezing.

When you thaw it for soup, you can add up to an equal amount of milk.

Chili Bean Pasta

4 tb olive oil

2½ c chopped onion

2/3 c chopped green pepper

2 x 14-ounce cans mashed tomatoes

2 x 14-ounce cans kidney beans, drained

2 x 14-ounce cans tomato sauce

3 c grated cheddar cheese

2 tsp chili powder

2 tsp Worcestershire sauce

1 tsp salt

4 c elbow macaroni

boiling water

In large pot, sauté chopped vegetables in oil till soft.

Add next 7 ingredients; heat and stir till mixture simmers.

Boil macaroni in separate pot. Drain and add to sauce, and serve.

*From Jean Paré’s pasta cookbook

Classic Stewed Cabbage

When you look at the ingredients in this recipe, you may think "Boring ... ." But no. If you like cabbage, you'll like this simple, easy stew. I've made it with plain tomatoes (not stewed) and with veg oil (not butter).

·     1/4 c butter

2 onions, chopped

1 stalk celery, chopped

2 cloves garlic, chopped

1 medium head cabbage, cut into squares

1 (14.5 oz) can stewed tomatoes, with liquid

Salt and pepper to taste

Melt butter in a large saucepan over medium heat. 

Add onion, celery, and garlic and saute for 3 to 5 minutes, or until translucent. 

Stir in cabbage, reduce heat to low, and simmer for 15 minutes.


 Pour in tomatoes and season with salt and pepper to taste. 

Cover pan and cook over medium heat for 30 to 40 minutes, or until cabbage is tender.

This recipe came from FB.

Tomato Sauce

The most basic of basics and this time of year, especially, people are looking for things to do to use up fresh garden tomatoes. 

4 c chopped tomatoes

2 tb honey

1 small onion, diced

2 tb olive oil

1 tsp salt, or to taste

2 cloves garlic

4 tb basil (fresh) or 1 tb (dried)

Pinch of oregano, fresh or dried

Bring to a boil.

Reduce heat and simmer a half hour.

To this you can add almost anything; say, mushrooms or green peppers. Just sauté them for a few minutes before adding the above ingredients and cooking the sauce. Sometimes I also add a thickener like tomato paste.