Homemade Ice Cream in a Bag

Posted on March 23, 2002, 11:07 pm

For each serving of ice cream you will need:

• ½ cup real whipping cream or evaporated milk

• 1 tablespoon sugar

• 1/4 teaspoon vanilla

• 1 sealable plastic sandwich bag

• 1 sealable plastic freezer bag, 4 liter (quart) size

• 6 tablespoons rock salt or table salt

• ice cubes

Directions:

*Place the cream or milk, sugar and vanilla in the sandwich bag and seal.

*Fill the large bag with ice cubes and add the salt. *Place the smaller bag into the larger bag and seal up the whole thing. Knead the bags for about five minutes, or until ice cream forms. (Use gloves or wrap the bag in a towel, as this is very cold on the hands.) Allow the ice cream to sit in the bag for about 10 minutes to ripen.

*Carefully remove the ice cream bag from the ice mixture and rinse in cold water to remove the salt. Spoon the ice cream in a bowl and enjoy!
*To make chocolate ice cream add a squirt of chocolate syrup to the cream/milk mixture.

*Let me know if anyone tries this. I'd like to know how it turned out for you.

“Tuna” Salad

Posted on March 31, 2002, 6:21 pm

This is a sandwich spread that we all like at our house. As Anne, the girlfriend says, "It's awesome the next day." The flavors blend nicely overnight. I got this recipe from a web site, now long since forgotten where. --Lois

Ingredients:

• 1 can chick peas, drained

• 1 cup finely chopped celery

• 1 tablespoon diced sweet pickles

• 2 tablespoon sweet pickle juice

• ¾ cup regular or low-fat mayonnaise or tofu

• mayonnaise

• ½ teaspoon paprika

• 1 tablespoon mustard

• Salt to taste

Directions:
*Mash the chick peas, add a little extra water if needed. Stir in all remaining ingredients. Taste and adjust seasonings to your liking.
*Serve on a bed of lettuce, or in a sandwich, or on crackers. To make sandwich spread toasted or plain bread with “Tuna” Salad, add slices of tomato and cucumber or whatever you like in a sandwich.

“Chicken” Pot Pie

Posted on March 31, 2002, 7:16 pm

For each pie you will need:

Large individual deep dish pot pie pan lined with pastry*

Layer the following in order:
(Vegetables, veggie chicken and gravy should be cold. This keeps the finished product from bubbling over in the oven and keeps the crust from getting soggy.)

Ingredients:

• 2 tablespoons frozen green peas

• 1-2 tablespoons cooked diced turnip (We love turnip in Newfoundland)

• 4 large chunks cooked carrot

• 2 tablespoons cooked diced potato

• ¼ cup diced veggie chicken/gluten/tofu* (your choice)

• about ½ cup gravy* (could be more or less)

Directions:
*Cover with top pastry. Seal well by brushing water on rim of bottom crust and press edges with a fork. Cut small vents in top crust.
*Bake in 400 degree oven for 10 minutes, then lower temperature to 350 for 10 to 15 minutes until top crust is golden. Don’t crowd pies in oven or the bottoms and sides will not bake properly. These are very nice served with a green salad.

* See recipes below

Pastry:
Here are two pastry recipes that are a little more healthy than the average, but just as fattening. Or use your favorite pastry recipe. One 9-inch crust will make about 1 ½ -2 pot pies–it depends on how thick or thin you roll the pastry.

Pie Pastry:

• 1 cup white flour

• 2 tablespoons wheat germ

• ½ teaspoon salt

• ¼ cup oil

• 3 tablespoons water

Directions:
*Mix everything together with a fork. Roll out dough between two plastic sheets until desired thickness is reached, remove one plastic sheet and flip over the top of a pie pan.
*Then remove the other plastic sheet. Trim dough from sides of plate so it looks nice and even. Bake at 350 degrees until lightly browned. Makes 1 single 9-inch crust

Excellent Pie Crust:

Ingredients:

• ¾ cup oil

• 2 ½ cups pastry flour (can mix with part whole wheat or wheat germ)

• ½ teaspoon salt

• ½ cup boiling water

• ½ teaspoon baking powder

Directions:
Blend the oil and water in a mixing bowl, then add to the flour sifted with the salt and the baking powder. The crust is ready to use as soon as mixed. Makes a double 9-inch crust.

Brown Gravy:

Ingredients:

• 1 small onion, chopped fine

• 1 teaspoon oil

• 2 cups vegetable broth

• 1 tablespoon chicken style seasoning or seasoning of choice, or to taste

• Salt to taste

• Flour and cold water to make smooth paste

• Gravy browning

Directions:
*Sauté onions in oil until they start to turn golden. You will need to stir them so they don’t burn. Add the vegetable broth and chicken style seasoning.
*Mix flour and water together and pour in enough to make gravy the thickness desired. Use gravy browning to color. Adjust seasonings and salt at this time.

Tofu Chicken:

• Use extra firm tofu–the really firm stuff that is kind of rubbery.

• Cut tofu in small pieces and freeze overnight or longer. Thaw and marinade several hours in a mixture of a little oil, water, chicken-style seasoning, garlic powder, soy sauce, and whatever else you think would make a nice flavor.

•  Drain and fry in a small amount of oil until tofu starts to brown. Onions are good fried with this also.

Snack-and-a-Half

Ingredients:

• 1 box oatmeal cookies

• milk

• 2 small tubs Cool Whip or 1 large tub

• 2 or 3 Skor or Crispie Crunch Bars (or your favourite), broken up

• Carmel or chocolate sauce (optional)

Directions:

*Line an 8-inch square dish with oatmeal cookies which have been quickly dipped in milk. (You may also use another cookie such as coconut or chocolate chip. The cheap brands work really well.)

*Cover cookies with one tub of Cool Whip or half the large tub. Cover Cool Whip with another layer of milk dipped cookies and half of the broken bar pieces. (This is where I drizzle the carmel or chocolate sauce.)

*Cover cookies and bar with the second tub of Cool Whip. Sprinkle with the remaining bar pieces. Freeze several hours until frozen.