LENTIL LOAF

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Meats Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Lentils cooked
1 md Onion, peeled and sliced
1 Tomato, diced
1 1/2 c Bread crumbs
1 tb Grated Parmesan (fresh
Please!)
1/2 c Milk
1 tb Corn or peanut oil
1/4 ts Garlic powder
1 t Salt

Contributed to the echo by: Janice Norman Lentil Loaf
Oil for loaf pan

Saute onion and tomato in oil until onion is golden
and tomato is soft. In a bowl mash up the cooked
lentils a little. Add onion tomato; mix in garlic
powder, salt, milk, cheese, and 1 cup of the bread
crumbs. Preheat oven to 350. Glop mixture into oiled
loaf pan, sprinkle remaining crumbs on top and bake
for 1/2 hour or until done. You could add a Tbs. of
ketchup…you could put just about anything in there
(celery, bell pepper…) Tonight I’m going to beat one
egg and mix it in to make the loaf stick together
better. And maybe add a touch of ketchup or BBQ sauce
or something. You can serve with any sauce or gravy or
anything.

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Bean Soup

Recipe By : Mrs. Fred L. Kellemeyer
Serving Size : 8 Preparation Time :0:00
Categories : Soups Stews To Post

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Lb Navy Beans
Ham Pieces
2 Sm Onions — chopped
1/2 Carrot — diced
2 Stalks Celery — diced
1 Potato — diced
1 Tsp Celery Salt
Dash Garlic Salt
1/2 tsp Pepper
2 tsp Salt
1/2 tsp Celery Seed
1/2 tsp Parsley Flakes
1 C Tomato Juice

Wash beans. Cover with water and bring to a boil. Add ham, vegetables,
and seasonings. When mixture begins to thicken, add tomato juice. Cook
until thick and well done, at least 3 hours. Use low heat. Add water, if
necessary.

Serves 8

Source: “Mountain Measures” — Junior League of Charleston, WV
ed. 1974

billspa@icanect.net

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Title: Eggplant Dip
Categories: Appetizers, Dips
Yield: 8 servings

2 Eggplants, Total Weight
About 1 Lb., Washed
1/4 c Lemon Juice
1/4 c Or Less Olive Oil
1/4 c Chopped Parsley
2 cl Garlic Crushed
Black Pepper
Serve With Melba Toast or
Crudites.
(May add 1 T. Tahini Before
Pureeing.)

1. Preheat the oven To 400. Put the eggplants On a Baking Sheet and
bake for About 40 Minutes, until Soft. Remove from the oven and
Leave until Completely Cold. 2. Remove the Stalks from the eggplants.
3. Puree the eggplants in a Processor With the Lemon Juice, Oil and
Parsley and Garlic (or Chop the eggplants Very Finely By Hand and
Mash and Mix With the Other Ingredients.) Season To Taste. 4. Serve
the Dip on Individual Plates, Garnished With Parsley, Lemon Wedges
and Extra Oil (Not Necessary). or Spoon It Into a Small Bowl and
Garnish Before Serving With Melba Toast.
(Eggplant Is Good Grilled until Charred All Over- 20 To 30 Min.
Scrape Off the Skin. Rinse and Then Follow the Recipe Above.)

MMMMM

Title: Chicken and Vegetables
Categories: Crockpot, Poultry, Main dish, Meats
Yield: 1 crock full

4 Skinless chicken breasts
Misc. vegetables, cut up
Worcestershire sauce
Pepper
4 Cloves of garlic
1 t Salt
Any other misc. seasonings

Put vegetables in bottom of crock pot and chicken on top. Add a small
amount of liquid (1/4 cup to 1/2 cup, more if needed). Add garlic, salt,
worcestershire sauce and pepper to taste. Cook on low about 8 hours, then
turn to high. Adjust seasonings as necessary.

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SUNNY MILK

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Dairy

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 qt Water, ice cold
1 c Sunflower seeds
1/2 c Ripe banana (opt)
1 tb Sorghum
-OR
3 tb Raisins

Put all ingredients in a blender, and blend at high speed for 2
minutes.

Serve as a drink or over granola. Add banana for a thicker milk. Good
on breakfast cereal.

VARIATION: soak seeds overnight, then blend.

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GREEK CHICKEN WITH CHEESE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cheese Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 lb Feta cheese — crumbled
6 Chicken drumsticks
2 tb Olive oil — divided (or more)
1 md Onion — thinly sliced
2 lg Garlic cloves — minced
17 oz Plum tomatoes — undrained, ch
1/2 ts Oregano
Pepper

Place feta in water and set aside. Heat 1 tablespoon
of oil in skillet and brown chicken pieces. Transfer
chicken to a platter. Add the teaspoon of oil to the
pan along with the sliced onions. Cook over low heat
for 10 minutes. Add garlic and cook for another 5
minutes or until onions start to brown. Add the
chopped tomatoes and liquid, oregano and pepper. Place
chicken pieces on the sauce. Cover and bring to a
boil. Reduce to a simmer and cook 40 minutes. Remove
feta from water and arrange on top of chicken. Cover
and cook for another 15 minutes.

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CHOCOLATE CHIP NUT MUFFINS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Breads Desserts
Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Chocolate Chips
2 1/3 c Whole Wheat Flour
2 ts Baking Powder
3/4 ts Salt
3/4 c Sugar
1 ea Egg — Lg, Slightly Beaten
3/4 c Skim Milk
1/2 c Orange Juice
3/4 c Walnuts — Chopped
2 ts Orange Peel — Grated

Chop the chocolate chips into small chips, (Or use the
mini-chips). Combine the flour, baking powder, salt
and sugar. Beat the egg with the milk and orange
juice. Add the mixture to the dry ingredients and
continue to beat by hand for 1 minute. Stir in the
chocolate chips, walnuts and orange peel. Spoon into
muffin tins that have been sprayed with a non-stick
coating, filling 2/3rds full. Bake at 35o degrees for
15 to 20 minutes or until golden brown. Remove from
the tins and cool on a rack. Spread with a
combination of 1/4 cup of chocolate chips, 1 tb of
margarine and 1 ts of corn syrup that has been heated
until the chips have melted and the mixture is well
blended.

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Cinnabon Rolls

Recipe By : Bette Leland (CGVH43B)
Serving Size : 20 Preparation Time :0:00
Categories : Favorites

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
ROLLS
1/2 cup warm water
2 packages dry yeast
2 tablespoons sugar
1 3 1/2 ounce vanilla pudding mix
mix
1/2 cup margarine — melted
2 eggs
1 teaspoon salt
6 cups flour
CREAM CHEESE FROSTING
8 ounces cream cheese
1/2 cup margarine
1 teaspoon vanilla
3 cups confectioner’s sugar
1 tablespoon milk

In a small bowl combine water, yeast and sugar. Stir until dissolved.
Set aside. In large bowl, take pudding mix and prepare according to
package directions. Add margarine, eggs and salt. Mix well. Then add
yeast mixture. Blend. Gradually add flour; knead until smooth. Place in
a large greased bowl. Cover and let rise until doubled. Punch down
dough and let rise again. Then roll out on floured board to 34 x
21-inch size. Take 1 cup soft butter and spread over surface. In small
bowl, mix 2 cups brown sugar and 4 teaspoons cinnamon. Sprinkle over
top. Roll up very tightly. With knife, put a notch ever 2-inches. Cut
with thread or knife. Place on lightly greased cookie sheet 2-inches
apart. Take hand an lightly press down on each roll. Cover and let rise
until double again. Bake at 350 degrees for 15-20 minutes. Take out
when they start to turn golden. DON’T OVER BAKE. Frost warm rolls with
Cream Cheese Frosting CREAM CHEESE FROSTING Combine all ingredients
and mix until smooth. Makes about 20 very large rolls.

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Spaghetti Torte

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Main Dishes Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
16 ounces spaghetti
1/2 cup Parmesan cheese — grated
1/2 cup ricotta cheese (light, nonfat, or regular)
1 tablespoon Italian seasoning
4 egg whites or 1/2 cup Egg Beaters or — egg substitute
1/4 cup fresh basil, chopped or 2 tsp. dried
2 medium tomatoes — coarsely chopped
4 slices provolone cheese (1 oz. each) — cut into fourths
spaghetti sauce, if desired

Heat oven to 350. Spray a 9×3″ springform pan with nonstick cooking spray
. Cook spaghetti according to package directions, rinse with cold water, and d
rain.
While spaghetti is cooking, combine Parmesan cheese, ricotta cheese, Itali
an seasoning, and egg whites (or substitute). Toss with cooked spaghetti until
spaghetti is well-coated.
Press half the spaghetti mixture in bottom of pan. Sprinkle with half the
basil. Top layer with half the tomatoes and half the provolone cheese slices.
Press remaining spaghetti mixture on top, sprinkle with remaining basil, and
top with remaining tomatoes and then provolone cheese.
Bake 30 minutes. Let stand about 15 minutes, remove side of pan, place on
serving platter. Cut into wedges to serve. Serve with spaghetti sauce, if de
sired.

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SCOTCH BROTH

Recipe By :
Serving Size : 7 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Beef bones, meaty
2 qt -water
6 Peppercorns
1 1/2 ts Salt
1 c Carrots, chopped
1 c Celery, chopped
1 c Turnips, chopped
1/2 c Onion, chopped
1/4 c Pearl barley, med.

In a large kettle, combine soup bones, water, salt
and peppercorns. Cover an simmer for 2« hours or until
the meat comes easily off the bones.
Remove bones. Strain broth; cool and chill. Skim
off fat. Remove meat from bones; dice and return to
broth along with the remaining ingredients.
Bring to a boil. Reduce heat, cover and simmer for
about 1 hour or until the vegetables are barley are
tender. 6-8 servings (2 quarts).

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