2 small pkg. raspberry jello
2 c. boiling water
1 can 16 oz whole-berry cranberry sauce
1 can 16 oz. crushed pineapple
1/2 c. red wine or grape juice
1/3 c. chopped pecans
Chill about 2 hours and put in a mold sprayed with Pam. Top with whipped cream.
Richard's favorite Lentil Soup
Olive oil
1 1/2 to 2 c. onions, diced
1 c. carrots, diced
1 c. celery, diced
3-4 cloves garlic, diced
1-2 t. fresh parsley, chopped finely
6 cups turkey stock or chicken bouillon
1 1/2 cups lentils (Sort, rinse, and drain)
1 regular size can diced tomatoes
Saute onions, carrots, celery, and cloves. It may take ten to fifteen minutes because of the quantity. Add the parsley, broth, lentils, and tomatoes. Bring to a boil and reduce heat and cook until lentils are tender. (approximately 40 minutes) Place about half of the soup in blendtec or blender. Pour back into pan and add more bouillon or broth, if needed. Season with salt and pepper and a little balsamic vinegar. Enjoy!
1 1/2 to 2 c. onions, diced
1 c. carrots, diced
1 c. celery, diced
3-4 cloves garlic, diced
1-2 t. fresh parsley, chopped finely
6 cups turkey stock or chicken bouillon
1 1/2 cups lentils (Sort, rinse, and drain)
1 regular size can diced tomatoes
Saute onions, carrots, celery, and cloves. It may take ten to fifteen minutes because of the quantity. Add the parsley, broth, lentils, and tomatoes. Bring to a boil and reduce heat and cook until lentils are tender. (approximately 40 minutes) Place about half of the soup in blendtec or blender. Pour back into pan and add more bouillon or broth, if needed. Season with salt and pepper and a little balsamic vinegar. Enjoy!
Sweet and Sour Lentils
2 1/2 c. chicken broth, far removed
1 c. red or green lentils
1/2 c. chopped onion
2 T. oil
4-6 T. lemon juice
1 1/2 to 2 T. sugar
salt and pepper to taste
2 T. fresh parsley or cilantro, minced
12 t. sweet Hungarian paprika
Lettuce leaves
Heat broth and lentils in 2-quart saucepan; bring to a boil. Reduce heat and simmer for 20-30 minutes, until lentils are done but haven't lost their shape. Stir in remaining ingredients, first adding lesser amounts of lemon juice and sugar and increasing amount for desired flavor; stir carefully. Sprinkle with paprika. Serve warm or cold on a bed of lettuce leaves. Makes 6 servings.
1 c. red or green lentils
1/2 c. chopped onion
2 T. oil
4-6 T. lemon juice
1 1/2 to 2 T. sugar
salt and pepper to taste
2 T. fresh parsley or cilantro, minced
12 t. sweet Hungarian paprika
Lettuce leaves
Heat broth and lentils in 2-quart saucepan; bring to a boil. Reduce heat and simmer for 20-30 minutes, until lentils are done but haven't lost their shape. Stir in remaining ingredients, first adding lesser amounts of lemon juice and sugar and increasing amount for desired flavor; stir carefully. Sprinkle with paprika. Serve warm or cold on a bed of lettuce leaves. Makes 6 servings.
Vegetarian Chile
1 T. vegetable oil
1 medium onion, chopped
2 carrots, finely chopped
4 cloves garlic, minced
1 sweet red pepper, chopped
1 green pepper, chopped
2 fresh or canned Galapagos, finely chopped
2 T. chili powder
1 t. cumin
1 c. cooked kidney beans
1 c. cooked pinto beans
1 28-oz can low alt tomatoes, chopped (reserve juice)
1/2 t. salt
12 t. freshly ground pepper
2 T. cilantro or parsley, finely chopped (optional)
In large non-reactive soup kettle warm the oil over low heat. Add the onion, carrot, garlic, red and green peppers, and Galapagos. Cover the kettle and cook the vegetables until they are very soft, about 10 minutes. Remove the lid, add the chili powder and cumin, and cook an additional 2 to 3 minutes, stirring occasionally. Add the beans and the tomatoes and their juice. Increase the heat to medium and bring the chili to a simmer. Adjust the heat to maintain a simmer and let the chili cook for 20 minutes. Stir in salt, pepper,, and cilantro or parsley. Serve Makes 4 servings.
1 medium onion, chopped
2 carrots, finely chopped
4 cloves garlic, minced
1 sweet red pepper, chopped
1 green pepper, chopped
2 fresh or canned Galapagos, finely chopped
2 T. chili powder
1 t. cumin
1 c. cooked kidney beans
1 c. cooked pinto beans
1 28-oz can low alt tomatoes, chopped (reserve juice)
1/2 t. salt
12 t. freshly ground pepper
2 T. cilantro or parsley, finely chopped (optional)
In large non-reactive soup kettle warm the oil over low heat. Add the onion, carrot, garlic, red and green peppers, and Galapagos. Cover the kettle and cook the vegetables until they are very soft, about 10 minutes. Remove the lid, add the chili powder and cumin, and cook an additional 2 to 3 minutes, stirring occasionally. Add the beans and the tomatoes and their juice. Increase the heat to medium and bring the chili to a simmer. Adjust the heat to maintain a simmer and let the chili cook for 20 minutes. Stir in salt, pepper,, and cilantro or parsley. Serve Makes 4 servings.
Steamed Carrots with Apricots and Cauliflower
1 c. dried apriots
1 1/2 cups carrots, cut into 1/2-inch rounds
1 1/2 cups cauliflower florets
1/4 c. water
1 t. butter
Pinch of sugar
Garnish with fresh dill or parsley
Soak apricots in hot water for 20 minutes. Pat dry and cut into julienne strips. In a skillet with a tightly fitting lid, combine carrots, cauliflower, water, butter, and sugar. Cover and cook over medium heat for 12 to 15 minutes or until the carrots and cauliflower are fork tender. Shake occasionally to prevent sticking. Stir in apricots and heat through. Serve garnished with dill or parsley. Makes 8 servings.
1 1/2 cups carrots, cut into 1/2-inch rounds
1 1/2 cups cauliflower florets
1/4 c. water
1 t. butter
Pinch of sugar
Garnish with fresh dill or parsley
Soak apricots in hot water for 20 minutes. Pat dry and cut into julienne strips. In a skillet with a tightly fitting lid, combine carrots, cauliflower, water, butter, and sugar. Cover and cook over medium heat for 12 to 15 minutes or until the carrots and cauliflower are fork tender. Shake occasionally to prevent sticking. Stir in apricots and heat through. Serve garnished with dill or parsley. Makes 8 servings.
Orange-Glazed Sweet Potatoes
6 medium sweet potatoes
2 t. grated orange rind
3 T. melted margarine
1/4 c. granulated sugar
1 c. orange juice
1 T. cornstarch or plain flour
1/4 c. brown sugar
Pinch of salt
Heat over to 350 degrees. Boil the unpared potatoes until tender, about 30 minutes. Drain; peel and place in a shallow baking dish. Cook remaining ingredients and pour over potatoes and bake 30 minutes. Makes 8 servings. This is an official 5 A Day Recipe.
2 t. grated orange rind
3 T. melted margarine
1/4 c. granulated sugar
1 c. orange juice
1 T. cornstarch or plain flour
1/4 c. brown sugar
Pinch of salt
Heat over to 350 degrees. Boil the unpared potatoes until tender, about 30 minutes. Drain; peel and place in a shallow baking dish. Cook remaining ingredients and pour over potatoes and bake 30 minutes. Makes 8 servings. This is an official 5 A Day Recipe.
Yam and Pineapple Casserole -- Kimberly
Ingredients
Serves 8
3 pounds yams
1/2 cup golden raisins
1 tablespoon packed light brown sugar
1/4 teaspoon ground cinnamon
1 (8 ounce) can crushed pineapple
1 teaspoon vanilla extract
2 tablespoons chopped pecans
1 cup miniature marshmallows
Directions
Preheat oven to 400°F.
Place potatoes on a baking sheet (line with foil for easy clean-up) and cook for 1 hour or
until tender. Cool for 15 minutes. Scoop pulp into a bowl. Mash pulp; stir in raisins,
brown sugar, cinnamon, pineapple, and vanilla.
Spoon mixture into 8X8 square baking pan or pie pan. (If youʼd like, you can cover and
refrigerate for 2 days).
Before baking, sprinkle with pecans and marshmallows.
Bake at 350°F for 15-20 minutes or until thoroughly heated.
Serves 8
3 pounds yams
1/2 cup golden raisins
1 tablespoon packed light brown sugar
1/4 teaspoon ground cinnamon
1 (8 ounce) can crushed pineapple
1 teaspoon vanilla extract
2 tablespoons chopped pecans
1 cup miniature marshmallows
Directions
Preheat oven to 400°F.
Place potatoes on a baking sheet (line with foil for easy clean-up) and cook for 1 hour or
until tender. Cool for 15 minutes. Scoop pulp into a bowl. Mash pulp; stir in raisins,
brown sugar, cinnamon, pineapple, and vanilla.
Spoon mixture into 8X8 square baking pan or pie pan. (If youʼd like, you can cover and
refrigerate for 2 days).
Before baking, sprinkle with pecans and marshmallows.
Bake at 350°F for 15-20 minutes or until thoroughly heated.
Pie Crust -- Martha
Ingredients:
2 ½ Cups sifted flour
1 tsp salt
1 Cup Crisco Shortening
1 egg
1 Tbls vinegar
¼ Cup ice water
Directions:
Cut in shortening into flour. Beat egg, add vinegar and ice water (I add an ice cube to
the ¼ cup water to make sure it is really cold before I add it to the egg and vinegar).
Mix in egg mixture to the flour mix. Work together with wooden spoon and hands till all
mixed together. Do not over work.
Makes one double crust or 2 single crusts. Single crusts bake at 450 for 10-12 minutes.
2 ½ Cups sifted flour
1 tsp salt
1 Cup Crisco Shortening
1 egg
1 Tbls vinegar
¼ Cup ice water
Directions:
Cut in shortening into flour. Beat egg, add vinegar and ice water (I add an ice cube to
the ¼ cup water to make sure it is really cold before I add it to the egg and vinegar).
Mix in egg mixture to the flour mix. Work together with wooden spoon and hands till all
mixed together. Do not over work.
Makes one double crust or 2 single crusts. Single crusts bake at 450 for 10-12 minutes.
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