As you can probably guess I don't like doing dishes very well so I try to cook things where you can eat the dishes too!!!!!!!!!!!!!!!!!!!

Posted by Lois 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.

~Sweet Potato Balls~

Posted by Thresye Sepang on March 24, 2002, 5:57 am

Ingredients:

• 3 medium sweet potatoes

• 1/4 cup evaporated milk

• 1 tablespoon soft margarine

• 4 once ground nuts

Directions:
*Boil sweet potatoes. Peel and crush. Add margarine and milk and mix thoroughly.
*Shape into balls, roll in ground nuts. Serve on toothpicks.
*Good for party snacks or as decoration for a main dish.

Posted by Mary Edmund-Sankar on March 24, 2002, 6:53 am

Ingredients:

• 12 – 15 medium size potatoes

• 1 bundle Patchoi

• ½ lb. vegetarian cheese

• ½ cup soya milk

• seasonings

• salt

• margarine to grease baking dish

Method:
*Wash potatoes and boil until cooked, Crush potatoes
Grate cheese, Cut patchoi as fine as possible
*Mix mashed potatoes, patchoi, about ¼ of the grated cheese and soya milk in a mixing bowl.
*Add salt and seasoning to taste
Place mixture in a greased baking dish
Sprinkle remainder of grated cheese on the top.
Bake at moderate heat for 40 – 45 mins.

Posted by Helen Fydyshyn on March 24, 2002, 8:20 am

Ingredients:

• 2 tsp. vegetable oil
• 1-1/2 c. chopped, peeled apples (or 1/2 cup un-sulphur-dried apples)
• 1 large onion, chopped
• 1 garlic clove, minced
• 1/2 tsp. chopped fresh ginger
• pinch of nutmeg
• 2 c. vegetable broth
• 1 c. water
• 2 c. peeled & cubed butternut or buttercup squash
• 1/8 tsp. salt
• 1/8 tsp. ground red pepper or hot pepper sauce (optional)

Directions:

*In a 3-quart saucepan, heat the oil on medium-high heat. Cook the apples & onions, stirring until softened, about 4 minutes.

*Stir in ginger, garlic & nutmeg & cook another 2 minutes. Add the broth & water; bring to a boil. Add the squash & return to a boil.

*Reduce heat & simmer 30 minutes or until vegetables are tender (may cook uncovered for a thicker soup). Season with salt & red pepper.

*Place soup in a blender & process until smooth.

*May add regular or soy yogurt for a creamier soup. May also top with a little yogurt, sprinkle with coriander & serve with garlic croutons for a delicious-looking presentation.

(back to headlines)

Posted by Thresye Sepang on March 24, 2002, 9:25 am

Ingredients:

• 375 gram Rice noodles/any kind Rice noodles
• 1 Onion, Medium, sliced
• 2 cups Mushrooms, thinly sliced
• 1 cup Carrots, cut into 1 inch thin strips.
• 2 cups thinly, shredded cabbage
• 2 tsp Vegetarian, Seasoning
• Dash of pepper
• 2 Cloves Garlic crushed
• 2 tabspoon Vegetable oil
• 1 cup Green beans cut thinly, croowise angle
• 1 cup water
• 2 tbspoon Soy Souce
• 2 tbspoon Green Onions, finely chopped

Directions:

*Soak Noodles in Warm water for 10 minutes or until soft. While noodles are soaking prepare vegetable. Drain noodles. Cut with scissors into 1-1 1/4 inch pieces.
*Fry garlic in oil until golden brown.
*Add mushrooms and vegetables all at once
*Add water and let simmer until vegetables are half done. Season to taste.
*Add noodles and cook for 8-10 minutes (stir-fry method)
*Make sure seasoning is evenly mixed.
*Noodles are done when there is no starchy taste.
Arrange on platter-sprinkle with green onions
*Variations: Use Gluten strips or fried egg strips.
Pancit noodles are ready to serve, use wok or wide non-stick pan.

Ingredients:

• 1 tbsp vegetable oil
• 1 cup onions, chopped
• 3/4 cup carrots, chopped
  3 cloves garlic, minced
• 1 cup green bell pepper, chopped
  1 cup red bell pepper, chopped
• 2 tbsp chili powder
• 1 1/2 cup fresh musrooms, chopped
• 1/4 cup tomato paste
• 2 bouillon cubes
• 3/4 cup chopped celery
• 1 (28oz) can chopped tomatoes
• 1 (19oz) can red kidney beans, rinsed and drained
• 1 cup frozen whole kernel corn
• 2 tbsp ground cumin
• 1 1/2 tsp oregano
• 1 1/2 tsp crushed basil leaves
• 1 1/2 tbsp cocoa powder
• 1 tbsp sugar
• 1/4 cup barbecue sauce
  1 1/2 cup water
• 2 tsp salt

Directions:
*Heat oil in a large saucepan and add onions, carrots, and garlic; saute til tender.
*Stir in bell peppers, celery, and chili powder. Cook, stirring often until veges are tender, about 6 minutes. *To the vegetables, add mushrooms; cook 4 minutes. Stir in tomatoes, kidney beans, corn, cumin, oregano, basil, barbecue sauce, salt, bouillon cubes, and water. Cover and simmer for 20-30 minutes, stirring occasionally.

~"Egg Salad" sandwich spread~

Posted by Sandy on March 24, 2002, 12:06 pm

Ingredients/Directions:

• 1 lb. extra firm tofu, mashed (like egg salad)
• 2 Tbls. (heaping) chicken seasoning
• 1 med onion (diced small)
• 2/3 stalk celery(" " )
• sprinkling of low salt
• Veganaise to taste

*Mix togeather well
*can also be used as filling for tomatoes*

~B-B-Q Ribs~

Posted by Keri on March 24, 2002, 12:16 pm

Ingredients:

• 1 Bottle favorite B-B-Q sauce
• 1/4 cup tahini
• 3Tbls. Olive oil
• 2 cups (or 2-5.4 oz pkgs.) Minit-Meat "Beaf" by nutri-Line Foods
• 1 1/3 cups water (be precise)

Directions:

*Preheat oven to 425 degrees. In a med. bowl mix Minit Meat Beaf packages and water, stir immediately. Quickly switch to kneading by hand for 15 seconds. Immediately place mixture onto cutting board and shape into rectangle 1/2 inch thick.

*In a small bowl whisk together the tahini and oil until smooth. Pour half the mixture into the rectangle. Rub and dimple tahini mixture into the minit beaf as people do to steak. Turn minit meat over and repeat with remaining mixture.

*Cut rectangle into 1/2 inch strips, cutting along short side. Place strips on a baking sheet spacing 1/4 inch apart. Recipe should exactly fill large baking sheet. Bake on next to lowest for about 15 minutes or until strips are bubbling and bottom side is browning.

*Remove from ove, Pour a line of B-B-Q sauce down the centerof each rib. Spread it out with a pastry brush or the back of a spoon. Using small bamboo tongs or a fork, turn strips over; repeat with B-B-Q sauce on dry side. Return to oven for 7-10 minutes or until sauce is beginning to caramelize and looks gooey.

*Remove from oven and carefully run knife through ribs cutting them into thirds. Pour additional B-B-Q into a serving bowl. Put ribs on top, pour more sauce over ribs and toss to coat. Serve immediately. Delicious!

These have become a huge family favorite at our house. I learned how to make these in July through a cooking class held at our church taught by Barbara Kerr of 3ABN Enjoy, let me know if anyone tries them and what you think of them. Thanks!

~Homemade salad dressing~

Posted by Ingrid R. on March 24, 2002, 1:03 pm

Ingredients:

• 1 pkg Giant or Good Season's Garlic dressing
• 1/4 cup fresh lemon or lime or a combination
• 1 cup olive oil
  ( if you have a cruet, follow the markings)
• 1 pkg spagetti, fettucine or linguini
• 1 pkg VEAT bits (chicken like)
• 1 cup red, green, yellow and orange peppers (thinly sliced)
• 1 cup thinnly shredded cabbage
• 1 medium onion thinly sliced
• 1/4 jar medium salsa
• 1/4 teaspoon Bragg's Amino or soy sauce

~Mexican Rice Veggie Skillet~

Posted by Lina Cantwell on March 24, 2002, 1:03 pm

Ingredients:

• 1 (15.5 or 15-oz) can Green Giant etc... of Kidney Beans drained and rinsed.

• 1 (14.5-oz) can stewed tomatoes, undrained

• 1 (10-oz) can Old El Paso Mild Enchilada Sauce

• 1 Cup Water

• 2 Cups Green Giant Frozen Mixed Vegetables

• 1 1/2 Cups uncooked instant brown rice

Directions:
*In large skillet combine all ingredients except the rice; mix well. Bring to a boil. Stir in the rice. Reduce heat to low; cover and simmer 18 to 20 minutes or until
liquid is absorbed and rice is tender, stir occasionally.
Remove skillet from heat. Fluff mixture with fork.

~Texas Sheet Cake~

Posted by Lina Cantwell on March 24, 2002, 1:03 pm

Ingredients/Directions:

• First bring to a boil 2 sticks of butter or margarine,
• 1 Cup water and 4 Tbsp cocoa.

Remove from heat and Add:

• 2 Cups sugar, 2 Cups flour, 1/2 tsp salt.
• Beat together 2 eggs, 1 & 1/2 Cups Sour Cream, 1 tsp baking soda. - Then add to above mixture.

Directions:
*Bake at 400* degrees in a greased 12 x 18 cookie
sheet. For 15 to 20 minutes, or until toothpick inserted
comes out clean.

Frosting:
*Frost immediately after cake is removed from oven. It
will melt but then set up.

• 1 stick butter or margarine (1/2 Cup)

• 6 Tbsp milk

• 4 Tbsp cocoa

• Gently boil together for 1 minute. Remove from heat.

• Add 1 box powdered sugar, 1 tsp vanilla. Beat well.
  Top the cake with chopped walnuts
  walnuts are optional.

Ingredients:

• 1 yellow cake mix
• 4 eggs
• 3/4 Cup oil
• 1 small can mandarin oranges
• (juice and all)

Directions:
*Combine and beat for 3 minutes on medium speed.
Put into a 9 x 13 pan and bake at 350* degrees for 25
minutes. Or until toothpick comes out clean.

Topping:

• 1 large can crushed pineapple (juice and all)
• 1 small package instant vanilla pudding mix
• 1 8 oz container of Cool Whip

Directions:
*Stir together the pineapple and the pudding mix.
*Next fold in the cool whip. After cake has cooled
spread on top of cake and refrigerate over night.
 

~Glenna's Chicken (Fry-Chik) Enchiladas~

Posted by Lina Cantwell on March 24, 2002, 1:03 pm

Ingredients:

• 1 small can diced chick or fry chick
• 1 small onion chopped
• 1 can green chilies chopped (optional)
• 10 oz canned enchilada sauce (may use more if you like)
• 11/2 cup cheddar cheese
• 8-10 8 inch tortilla (flour or corn) (flour rolls much easier)

Directions:
*Mix diced chick, onion, green chilies and 1 cup cheese. If you chose to use fry chick instead of the diced chick, make sure you tear it up into small pieces.

*Pour 1/2 of enchilada sauce in bottom of pan. Roll
ingredients inside of individual tortilla shell. Place seamed side down in pan. Pour rest of sauce on top of enchilada. Put remainder or cheese on top.

~BEAN DIP FOR FRIENDSHIP~

Posted by Lina Cantwell on March 24, 2002, 1:03 pm

Ingredients:

• 1 Can 16oz Refried Beans
• 1 1/2 Cup Sour Cream
• 1 Pkg (1 1/4 oz ) Dry Taco Seasoning Mix
• 1 Cup ( 4oz ) Shredded Cheddar Cheese
• 1 Small Onion finely chopped or 1 bunch of green
  onions
• 1 Can ( 2 1/2 oz ) Sliced Black Olives, drained
• Lettuce - finely shredded ( thin layer)
• Guacamole if desired
  Makes 8 Cups

Mix Together;
*Beans, 1/2 C Sour Cream, 2 1/2 TBS of Taco Seasoning
*Spread mixture on bottom of dish
*Combine remaining 1 Cup Sour Cream and 2 1/2 TBS Taco Seasoning and set aside

Layers;

1. Beans
2. Mixture of Sour Cream and
Taco Seasoning
3. Onions

4. Lettuce
5. Cheese

6. Olives

Top with onions again if desired. Fit in guacamole were desired. ENJOY WITH CHIPS!!!

(back to headlines)

~Taco Pizza~

Posted by Keri on March 24, 2002, 3:34 pm

Ingredients:

• 1 large pizza crust ( I cheat and use my bread maker for pizza dough, then roll out and place on lighly olive oiled pizza pan sprinkled with corn meal)
• 1/2 -1 onion diced
• 1 can refried beans
• 1 can vegiburger
• 1 pkg taco seasoning
• 2 ripe tomatoes sliced into rounds
• 1/2 head ledduce shredded
• 1-1/2 cups cheese (if desired)
• Dorietos nacho cheese chips

Directions:
*Saute onion in 2 TBLS. olive oil, add vegiburger, heat through add taco seasoning with about 2-3 Tbls water simmer 5 minutes.

*Heat refried beans until easy to spread. Spread refriend beans over crust, spread vegibuger over beans. Bake 375 degrees 20-25 minutes until crust beings to brown, remove from oven, spread 1-1/2 cups cheese over vegiburger return to oven until cheese is melted.

*Remove and let cool 5 minutes, spread shredded lettuce over cheese, spread tomato slices over lettuce, add crushed dorietos. Serve!!! YUMMY!

Chili Rice:

• 1 box spanish rice mix 2 cans or 1 large can chili beans ( i use hunts)
• 1 can veggie links
• cheese to top

Directions: Prepare rice mix according to box instructions. In a large bowl combine all ingredients, except the cheese. Put into a casserole dish and top with cheese. Bake at 350 until heated through. Very easy and Yummy (even from someone who dislikes spanish rice)

Tofu Nut Balls:

• 1/2 cup raw brown rice
• 1 cup water
• 2Tbs. tamari sauce
• a generous 1/2 cup finely ground almonds
• 1/2 lb tofu mashed
• 1/2 cup wheat germ

Directions:
(1) place rice, plus 1 cup water in small saucepan. Bring to a bail, cover, and lowet to a simmer. Cook until soft-about 30 minutes
(2) place half of the tofu in the jar of a blender, along with the tamari sauce and about 3/4 of the cooked rice. Blend to a thick paste.
(3) Mash the ramaining tofu with a fork. Add the mixture from the blender, along with all the remaining ingredients. Mix well.
(4) Use your fingers to make the batter into a series of 1 in balls. At this stage you could either refrigerate the balls up to 24 hours before cooking or cook them right away.
(5) to cook 1) deep fry in hot oil (360) until crisp. or 2) Bake on a lightly greases try (i prefer this method) 30 minutes at 350 degrees.

SERVE:

 1) as an hors d' oeuvre, on toothpicks,

2) in tomato sauce with pasta,

3) with fench fries and ketchup

4) with mushroom tahini sauce. enjoy!

• * One medium onion, chopped
  * Two pegs of fresh garlic
  * Seasonings such as salt, pepper, curry, basil, oregano, garlic powder (if you didn't use the fresh garlic), nutmeg
  * One large jar of spaghetti sauce
  * One small polenta roll
  * Bunch of fresh spinach
  * Grated or sliced cheese (I use a soy cheese)

Directions:
1. Saute chopped onion and chopped garlic for a few minutes and add your seasonings, then add a jar of spaghetti sauce and heat through.
2. Cut polenta roll in half, then slice polenta into 1/4-inch strips length-wise.
3. Put some of the sauce in the bottom of a casserole dish, then add a layer of polenta, then a little sauce, then a layer of spinach, then cheese, then start the layering all over again. You should have perhaps three layers. Cover with sauce.
4. Bake at 375 for 45 minutes
5. Enjoy!!!

• 3/4 cup almonds
• 3 1/4 cups water
• 2Tbs. honey
• 1/4 tsp. salt
• 1 tsp. vanilla
• 1/4 cup soyagen

Directions:
*Blend almonds with small amount of water first then add remaining water and ingredients. Whiz until smooth. Strain, chill and serve.

Rice Milk:

• 2/3 cup hot cooked rice
• 1/3 cup cashew meal
• 1 tsp. vanilla
• 1/2 Tsp. honey
• 3 cups hot water

Directions:
*Blend until smooth. Chill and serve.

Cashew Milk:

Blend:

• 1 cup cashew meal

• 1 cup hot water
  Add:
   

• 1/4 tsp. salt

• 1 tsp. Vanilla & 3Tbs. honey

• 3 cups water

Blend until smooth. Chill and serve.

Oatmeal Milk:

• 2 cups cooked oatmeal
• 4 cups water
• 1/2 tsp. salt
• 1 ripe banana
• 1 tsp. vanilla
• 2 Tsp. honey

Blend until smooth. Chill and Serve.

~Thai-Seared Tofu~

Posted by Murlah on March 24, 2002, 4:15 pm

Ingredients:

• 1/2 cup chopped fresh basil

• 1/2 cup chopped fresh cilantro

• 1/2 cup low sodium soy sauce

• 1/2 cup fresh lime juice

• 1/4 cup chopped fresh mint

• 2 tbsp molasses

• 1 tbsp minced, peeled fresh ginger

• 1 tbsp vegetable oil

• 2 tsp curry powder

• 1/2 tsp crushed red pepper

• 4 garlic cloves, minced

• 2 (10.5 oz) pkg firm tofu, drained

• 1 (12 oz) pkg rice vermicelli noodles (can get at asian store)

Directions:

*Combine first 11 ingredients in a bowl, and stir with a whisk until blended. Cut each tofu cake crosswise into 6 or 8 slices (about 1/2 inch thick). Place in soy mixture for at least 2 hours. You can marinate overnight also.

*Coat a large non-stick pan with cooking spray or oil, and place over med-high heat. Remove slices from marinade and reserve liquid. Add tofu slices to skillet and cook for 2 minutes on each side or until browned. Remove from skillet, and keep warm.

*Add reserved marinade to skillet, and bring to a simmer over med-high heat. Cook noodles according to package. Spoon noodles out onto plate, and top with tofu slices. Drizzle warm marinade over tofu noodles.

Posted by Keri on March 24, 2002, 4:16 pm

Before I write this you should all know that Quinoa has all of the essincial eminoacids, 141 mg calicum and 449 mg phosoporus (bad spelling, getting a little tired now) per serving. Also, ALWAYS rinse and strain it or it tastes awful.

Ingredients:

• 2 cups distilled water
• 1 cup rinsed quinoa
• 1/4 + 1/8 cup pure maple syrup
• 1/4 cup unsweetened shredded coconut
• 1 tsp. cinnamon
• 1/2 cup coarsely chopped almonds

Directions:
*Simmer covered on low for 20 minutes. Quinoa will be transparent. Add 1/2 - 3/4 cup favorite milk. Substitute any ingredient for your favorites.

*this recipe is a little too sweet for me, may need for you to adjust amount of maple syrup to your taste*

~Carob Fudge~

Posted by Keri on March 24, 2002, 7:26 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

Sent by Lorna Whittier, Thu, 28 Mar 2002

Ingredients:

• 3 cups brown rice
• 1 or 2 carrots shredded or finely diced
• 1 Tbsp. Olive Oil
• Onion
• Garlic
• Tomatoes
• Seasonings

Directions:
*Sautee the onion, tomatoes and garlic in the oil.  Add carrots.  Add seasonings of your choice to flavor. 
*When carrots have been cooked (about 5 minutes) add enough water to cook 3 cups of rice.  When water is boiling, add rice, let it start to boil again and then turn the stove down to med low and let it steam.

* The children love it and always ask for more, and they are eating their carrots. Other vegetables (i.e. broccoli, green peas, etc.) can also be added, or substituted, for variety.

This is an approximate recipe for the veggie chicken pot pies I made last week end. They take quite a bit of work but if you make a double amount they freeze really well.--

Posted by Lois 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.

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