You can serve this over rice to soak up the broth, or just eat it with a spoon.

2 3-oz pkgs cream cheese
1/3 C mayonnaise
3 T chili sauce
2 t lemon juice
1 T finely chopped onion
1/4 t Worcestershire sauce
1 5-oz can shrimp

Combine all and chill all day or overnight. Remove from refrigerator 30 minutes before serving.

3/4 C brown rice
1/4 C amaranth
2 C water
3/4 t salt
3 cloves garlic, minced fine or grated
1/2 to 1 T butter
1/2 to 1 T olive oil

In a pressure cooker, bring the water to a boil. Add the rice, amaranth, and salt. Lock the lid and pressure cook for 20 minutes. Allow the pressure to come down naturally for 15 minutes. Open the pressure cooker and stir in the garlic, butter, and olive oil.

Serve garnished with parsley or nuts.

1 T olive oil
1 red bell pepper, diced
1 green bell pepper, diced
1 orange or yellow bell pepper, diced
1 onion, diced
5 cloves garlic, chopped fine
1 14-oz can diced tomatoes (not drained)
1 14-oz can of garbanzo beans (drained)
Juice of 2 limes
1 C large black olives, halved
1/2 C pimiento-stuffed green olives, sliced
1 C TVP, toasted in a dry skillet until golden brown
2-3 C water

In a Dutch oven, saute the onions and peppers until soft. Add the garlic and stir for a few seconds, then add the tomatoes and beans and a couple of cups of water. Simmer for about 5 minutes. Add the lime juice, olives, and TVP. This is when you might want to adjust the water and add more for soup or less for stew. Simmer until the TVP is cooked and serve.

Optional: Garnish with grated co-jack cheese and cilantro.

2 C applesauce, drained in a fine-mesh strainer (or substitute apricot puree)
2 C sugar
1/4 tsp salt
2 T unflavored gelatin
6 T cold water
1 C coarsely chopped nuts
1 1/2 T lemon juice
Powdered sugar
In a heavy saucepan, bring applesauce, sugar, and salt to a boil, reduce heat and simmer, stirring frequently, until very thick, 45 min to 1 hour. In the meantime, soak gelatin in cold water. When applesauce mixture is thick, add gelatin and stir. Continue cooking until gelatin is thorougly dissolved. Remove from heat and add nuts and lemon juice. Pour into shallow pan, about 10 by 12 inches, that has been rinsed with cold water. Cool to room temp. and place in refrigerator overnight. Cut into squares or rectangles, roll in powdered sugar. Store in cool, dry place with wax paper between layers and between rows.

Ingedients for Apple-Cranberry relish

1 c fresh cranberries
1 large eating apple, peeled and cored and chunked
1/2 med. orange, with rind, quartered, seeds removed
1/4 lemon, with rind, seeds removed
1/4 c raisins
2 T whole almonds, walnuts, or pecans
1/2 c sugar
Using the pulse setting, process fruit and nuts in food processor until uniformly chopped. Do not overprocess. Add sugar to taste. (makes approx. 2 cups; good idea to double)

Also works well in jello.

1 egg
1 C flour
1 C sugar
1/2 tsp salt
1 tsp baking powder

1/4 C brown sugar
2 Tbsp butter
1/2 tsp cinnamon
3 large apples, pared and sliced (enough to generously cover the bottom of the casserole)

Mix first five ingredients until crumbly. Put apple slices in lightly greased 8-inch square casserole and sprinkle with brown sugar, butter, and cinnamon. Top with crumb mixture. Bake at 350 degrees for 30 to 40 minutes.

Serves 6-8. For a big party, double it and bake it in a 9×12 baking dish.
—–
From “Our Friends (sic) Favorite Recipes,” a 1978 cookbook fund-raising project to help establish a foreign exchange program at Grandview Heights High School, Columbus, Ohio. Barry’s Mom has been making this favorite for almost 30 years now — it’s good, and it’s simple!

Makes 30 small cookies.
63 calories per cookie, 2 grams of fat

l 14oz can artichoke hearts (not the marinated sort)
l cup Hellman’s Mayo (the “light” kind is fine, but why bother?)
l cup Parmesan cheese
1 1/2 to 2 tsp. garlic powder (more if you like)

Bake in greased bowl at 350 till golden on top (1/2 to 3/4 hour)

Serve warm with Frito Lay Dip size corn chips, bite size Triscuits, or tortilla chips.

We usually double this, and it’s also delicious cold. It makes a wonderful turkey-artichoke sandwich.

Remember that flour tastes better than corn starch. Mashed potato can be used to thicken gravy also. Flour will not stir into very hot broth. Cool broth to below 120 degrees before adding flour. Always add flour with a whisk. You can also use a roux (cooked butter & flour). Flour can be added by stirring lots of flour (6 Tablespoons flour into 1 cup broth) into cold broth and dribbling the cold broth & flour mixture into cooking gravy while stirring briskly with a whisk.

Poultry Spices good for gravy:
Thyme
Marjoram
White Pepper
Oregano
Rosemary

Method:
Use 80% Chicken Broth.
Use roasting pan drippings if available.
Remove excess fat.
Deglaze pan with a bit of hot water.
Put in big pot; add spices and green onion to taste.
Bring to boil and simmer for 10 min to soften green onion.
Taste and adjust spices or salt as necessary.
Cool broth by placing into cold water.
Add three tablespoons of flour per pint of gravy.
Stir briskly continuously with a whisk while cooking on high heat until boiling.
Serve.

1/3 lb bacon
4 oz roasted sweet peppers
2 packages cream cheese (8 oz. ea.)
1/2 cup almonds, whole, sliced or chopped
1/4 cup sliced scallions

Cut the bacon into 2-inch pieces and cook it until crisp.

If the almonds are whole, use the food processor to chop them. Set them aside in a small bowl.

Put the cream cheese and peppers into the bowl of the food processor and pulse until well-blended. Add the bacon, almonds, and scallions, and pulse until everything is chopped and combined. Allow dip to sit for an hour or two, refrigerated, so that flavors can blend.

Shortening, butter, or oil spray
12 pieces of bacon or Canadian bacon
12 medium or large eggs
4 oz cheddar cheese, grated
Salt and pepper
Paprika

Preheat the oven to 350 F. Grease a 12-cup muffin tin with the shortening, butter, or oil.

If you are using bacon, cook it in a large skillet until it’s done but not crisp. Place one piece around the perimeter of each muffin cup.

If you are using Canadian bacon, take a knife or pair of shears and make a cut from the outside to the middle of each round piece. Form these into cones and place one in each muffin cup.

Break one egg into each bacon ring or cone. Top with a sprinkle of grated cheese, some salt and pepper, and a sprinkle of paprika.

Bake for 10 minutes. It’s OK to remove them when the yolks still look runny, because they’ll firm up as they sit.

8 oz macaroni
2 C shredded rat cheese (cheddar, colby, or co-jack)
3 eggs
1-1/3 C milk
1/2 t salt
Dash cayenne pepper
1/2 C bread crumbs
Paprika
Boil the macaroni until tender in salted water.
Grease a rectangular baking dish. Combine the eggs, milk, salt, and cayenne. Spread about about half of the macaroni in the dish. Put about half of the cheese on top. Repeat. Pour the egg and milk mixture over the cheese and macaroni and sprinkle with the bread crumbs and the paprika.
Bake at 350 F for about 40 minutes, until it’s bubbly and brown on top.

12 medium oysters, shucked
1/4 C catsup
1-3 t Tabasco sauce
1 T Worcestershire sauce
2 strips bacon, cut in thirds
3 oz cheddar cheese, sliced in 6 pieces

Preheat oven to 325. Spray 6 ramekins or shells with non-stick cooking spray. Place 2 oysters in each ramekin.

Mix catsup, Tabasco, and Worcestershire sauce. Spoon 1 T on top of each oyster. Place a piece of bacon and a piece of cheese on top and bake for 60 to 90 minutes, or until browned and crusty.

1/4 C balsamic vinegar
1/4 C sugar
Big handful of fresh mint
1 lb strawberries, hulled and quartered

Mix vinegar, sugar, and mint. Marinate the strawberries in this mixture for a couple of hours. Especially good with vanilla ice cream and fresh whipped cream.

Ingredients
2 eggs
1 1/2 cup sugar (I use 1+ cups; my family uses 1 1/2 to 1 3/4 cups)
1 tsp vanilla
1/2 cup oil
1/3 cup sour milk (this is 1/3 cup milk soured with lemon juice, explained
below)
1/2 cup walnuts, if desired
1 3/4 cup flour
1 tsp baking soda
1/2 tsp salt
bananas (I use 1 or 1.5; my family uses 2-3)

Utensils
Bread pan
Mixing bowl
Wooden spoon or mixer

Here’s what you do:
Pour lemon juice to cover the bottom of the measuring cup – add the milk and let stand.
Mix flour, baking soda and salt – set aside.
Beat eggs with fork in the mixing bowl. Add sugar and vanilla. I use a wooden spoon and mix until smooth.
Add sour milk and combine. Add oil and attempt to combine. At this stage, the oil will not mix in.
Add dry ingredients and mix until smooth.
Add banana. (I slice the banana into the bread mixture; my family mashes the bananas first.)
Bake at 325 for 1 hour 20 minutes.

In a jar or cocktail shaker, use a fork to mash the banana with the soymilk. Add the yogurt, water, and brown sugar and shake vigorously.

Serves one happy person, 140 calories, 6 grams protein, 1 gram fat.

Pan-fry onion, garlic, celery and hamburger in a dutch oven or large skillet. Stir and cook until all redness of the meat disappears. Add salt, pepper, Worchestershire sauce and catsup. Simmer 20 minutes and skim off excess fat. Use part or all immediately or cool quickly and freeze for later use. Makes 10 cups–5 1-pint containers. One pint makes four sloppy joes.

1/2 lb salt pork
2 C dried lima beans
5-1/2 C water
2 T vegetable oil
3/4 cup chopped onion
1 clove garlic, minced
1 can (8 oz) tomato sauce
1/4 C molasses
3 T cider vinegar
2 T sweet pickle relish
2 T Worcestershire sauce
2 T chili powder
1 t dry mustard
1/2 t salt

Soak beans in 5 1/2 c. water overnight.  Cut salt pork at 1/4-inch intervals, almost through to the rind and set aside.  Drain beans and reserve water.  In dutch oven, bring drained water to a boil and gradually add beans.  Add salt pork, cover, and simmer 1-1/2 to 2 hours.

Drain beans, reserving liquid.  Remove salt pork and set aside.  Turn beans into a 3-quart casserole or beanpot.  In sauce pan or large skillet, heat oil and saute onion and garlic about 5 minutes.  To reserved bean liquid add water, if necessary, to make 1-1/2 cups.  Stir bean liquid and remaining ingredients into sauteed mixture; heat thoroughly and pour over beans in casserole.

Bend rind of salt pork to form a fan shape and place on top of beans.  Cover and bake in a preheated 350 degree oven for 45 minutes.  Uncover and bake an additional 30 minutes or until beans are tender.

Makes 6 servings.

Good barbecued spareribs are made in two basic steps: Cooking the ribs and then applying the barbecue sauce.

First, cook the ribs in a large pot with plenty of water. Much of the water will evaporate during the cooking process. Add to the water salt and pepper to taste along with a bay leaf. Ribs should be cooked until tender but do not overcook, or they will fall apart. Test them after about 30 minutes, and keep simmering if they are not tender. When the ribs are done, remove from the pot and place them on a rimmed baking sheet.

When you drain the ribs, save the stock! It’s excellent for making Hot and Sour Soup, or as stock for many other uses.

The second step is to coat the ribs with barbecue sauce. After they have cooled so that they can be handled, either dip each rib in barbecue sauce or brush them with the sauce. Bake them in a 350 F oven for about 30 minutes. When they start to look dry, brush with more sauce. Do not let them dry out.

The following recipe makes enough sauce for 3 pounds of ribs:

2 T butter
1 medium onion, finely chopped
1 clove garlic, finely chopped
1/2 C celery, finely chopped
3/4 C water
1 C catsup
2 T vinegar
2 T lemon juice
2 T Worcestershire sauce
2 T brown sugar
1 t dry mustard
1 t salt
1/4 t pepper
1 bay leaf
1 t chili powder
Sprig parsley

In a heavy kettle, gently brown the onion, garlic, and celery in the butter. Add remaining ingredients and simmer for 30 minutes.