Title: Old Fashioned Coconut Oatmeal Cookies
Categories: Cookies, Desserts
Yield: 36 servings

1 c Butter
1/2 c Brown sugar
1 c Flour
1/4 c Wheat germ
1 ts Baking powder
1 1/2 c Chocolate chips or raisins
1 c Granulated sugar
1 Egg
1 c Old mill oates
3/4 c Coconut
1 ts Baking soda

Cream butter, sugars and egg together thoroughly. Add flour, oats,
wheat germ, coconut, baking powder and baking soda. Mix well. Stir
in raisins. Drop by teaspoonfuls onto lightly greased baking sheets.
Flatten slightly with floured fork. Bake at 350 degrees for 12-15
minutes or until golden. Makes about 3 dozen.

MMMMM

Italian Bread

Recipe By : Bread Machine Cookbook by Donna German
Serving Size : 1 Preparation Time :0:00
Categories : Breadmaker

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 C Water
1 1/4 Tsp Salt
1 Tsp Sugar
3 C Bread flour
2 1/2 Tsp Yeast

This is by far our favorite dinner bread. It is closer to genuine
“French” bread than any other recipe we have tried.

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7 GRAIN VEGETABLE SOUP

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–INTO A LARGE KETTLE PUT—–
2 qt Water
—–BRING TO A BOIL, THEN ADD—–
1 qt Tomatoes juice
1 c AM 7 Grain Cereal (uncooked)
1 cn Green beans juice
3 Celery stalks — chopped
1 cn Whole kernel corn juice
6 oz Jar sliced mushrooms
3 c Squash, cubed
1 tb Onion powder
2 ts Garlic powder
1 t Celery seed
Sea salt — to taste
-OR- vegetable seasoning

Bring to boil and simmer, covered for 1 hour. Add 1 tablespoon of AM
Canola Oil before serving, and a handful of chopped parsley. Any other
vegetables of choice may be added or substituted.

Source: Arrowhead Mills “7 Grain Cereal Recipes” tri-fold
Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

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GARLIC SOUP (VEG TIMES)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Appetizers
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 qt Water
4 Potatoes, diced
1 Carrot, diced
2 Celery stalks, diced
1 Onion, diced
2 lg Bulbs garlic, peeled
1/2 ts Thyme
1 d Cayenne
Salt to taste

Bring water to a boil. Add vegetables, garlic
spices. Cook over medium heat for 20 to 30 minutes.
Puree serve.

“Vegetarian Times Cookbook”

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CHICKEN NOODLE SOUP (SLOW COOKER)

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Chicken Soups
Crockpot

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Broiler-fryer (3 to 3 1/2
-lb), cut up and skinned
2 md Carrots, peeled and chopped
1/2 c Chopped onion
2 Stalks celery, chopped
2 1/2 ts Salt (or less)
2 ts Dried parsley flakes
3/4 ts Dried marjoram leaves
1/2 ts Dried basil leaves
1/4 ts Poultry seasoning
1/4 ts Pepper
1 Bay leaf
2 qt Water
2 1/2 c Uncooked medium egg noodles
-(4 Oz)

Place the first 4 ingredients in a 3 1/2-quart slow
cooker in the order listed. Combine salt and the next
6 ingredients; sprinkle over vegetables. Add 6 cups
water; cover and cook on low setting for 8 to 10
hours. Remove chicken and bay leaf; add remaining 2
cups water. Stir in noodles and cook, covered, on high
setting for 20 minutes. Meanwhile remove bones from
chicken and cut chicken into bite-size pieces. Add to
slow cooker, stir to mix. Cook for 15 minutes on high
setting, covered or until noodles are tender.

Makes 3 1/4 quarts. Serves 8 to 10.

Posted by Fred Peters.

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CAJUN BLACK BEAN SOUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups Beans

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Jim Vorheis
1 lb Dry black beans
1 1/2 lb Smoked ham hock
1 1/2 qt Water
1/4 c Dried minced onion
2 tb Paprika
1/2 ts Cayenne pepper
1/4 c Minced green bell pepper
2 tb Chili powder
1 t Salt
1/2 ts Ground cumin

In large kettle, combine beans, ham hock and water.
Heat to boiling, reduce heat and simmer covered for 2
to 2 1/2 hours. Stir frequently and add more water if
necessary to cover beans. To test for doneness, remove
a few beans from kettle with a slotted spoon and blow
on them. Skins will pop open when beans are cooked.
Remove ham hock. Chop meat from bones, discarding fat
and bones. Add meat to soup. Stir in minced onion,
paprika, cayenne pepper, green pepper, chili powder,
salt and cumin. cover and simmer for 1 hour. Remove
3/4 of soup and puree in blender or processor. Stir
puree back into remaining beans. If necessary, add
water or chicken broth to obtain desired thickness.
Serve with shredded Monterey Jack cheese, sour cream,
minced chives or chopped eggs.

Creme de Colorado Cookbook (1987) From the collection
of Jim Vorheis

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1 c. Crisco
1 c. Sugar
2 Eggs
3 c. Flour
2-3 Mashed Bananas
1/2 c. Buttermilk (or regular milk w/ a little vinegar)
1 t. Vanilla
1-1/2 t. Baking Soda
Chocolate Chips – My mom makes 1-1/2 batches/pkg. chips
(I just make 1 batch/pkg)

Combine ingredients (crisco, sugar, eggs, vanilla, flour milk, bananas,
chips) and then chill for 1 hour before baking.

Spoon onto cooky sheet. Bake at 375F for 10-12 minutes.

JAMBALAYA CASSEROLE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Pasta Seafood
Casseroles

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-BETTY PINDER (TKHN51B)
1 pk Elbow macaroni, cook, 5oz
2 sl Bacon, chopped
1/2 c Chopped onion
1/2 c Chopped green pepper
1/2 Clove garlic, minced
2 tb Flour
2 1/4 c Canned tomatoes
1/2 lb Boiled ham
1 c Cooked cleaned shrimp
1/4 c Breadcrumbs
2 tb Grated Parmesan cheese
2 tb Melted margarine

Brown chopped bacon in a skillet. Add onion, green pepper, and garlic and
brown. Stir in flour; add tomatoes and cook until thickened, stirring
constantly. Add macaroni, ham and shrimp. Pour into a greased 1 1/2 qt
casserole dish. Combine breadcrumbs, cheese and margarine; sprinkle over
casserole. Bake at 350 for about 30 minutes.

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VEGETARIAN POSOLE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Onion — chopped
4 Garlic clove — chopped
1 1/2 c Mushrooms — quartered
2 Carrots — sliced
1 c Green beans
2 c Squash, winter — chopped
2 c Tomatoes, canned
29 oz Hominy, canned
1 pn Salt
2 ts Cumin
2 ts Oregano
Black pepper — to taste
Cilantro, fresh — to taste

Brown the onions and garlic in a little oil. Add the
vegetables to the browning onions and garlic. Add the
tomatoes and cook until vegetables start to soften
(about 10-15 minutes). Add the seasonings. Add the
hominy. Cook until all vegetables and the hominy are
soft (another 10-15 minutes).

from the
rec.food.recipes archives

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6 lemons
2 tablespoon salt
2 garlic cloves, minced
1 teaspoon Paprika
1/4 cup crushed dried hot red pepper
about 1 cup salad oil, heated

Wash lemons, cut in quarters and remove seeds. Roll in salt and pack
in quart jar. Cover and let stand at room temperature for 4 days. Then
add remaining ingredients and let stand for 4 or 5 more days. Store in
refrigerator.

Makes: 1 quart