Recipe for December 1999
Potatoes a la Gourmand
4 jumbo sized baking potatoes
2 cups vegetarian chili, heated (canned, if necessary)
fresh pico de gallo or jarred salsa
sour cream
shredded cheese
butter or margarine
meatless bacon bits
minced onions
Wash potatoes and puncture deeply with large fork. Grease with
butter if crispy skin is preferred. Bake in a 375° oven about
an hour or until thoroughly done. Serve buffet style with the
rest of the ingredients in dishes so each person can "fix" the
potato as desired. This is a great filling meal with very little
preparation or clean-up... and the bigger the potato the better
for a cold winter night.
Recipe for November 1999
Tortilla Soup
2 cups coarsely chopped onions
1 whole garlic, cloves skinned and cut lengthwise
2 cups chopped carrots
2 cups peas
2 cups green beans
2 cups chopped bell peppers (any color)
2 cans chopped tomatoes with juice
2 quarts water
1 can black beans
1 can red beans
1 can green chilies
OR
1 fresh jalapeño or serrano pepper, cut in half
1/8 tsp. ground black pepper
½ tsp. dried cilantro, optional
tortilla chips, unsalted if possible
Combine onions, garlic, carrots, peas, green beans, bell peppers,
tomatoes and water in a large soup pot. Bring to a boil, cover
and simmer slowly until vegetables are crisp-tender. Add canned
beans, the chilies or jalapeño or serrano peppers, black pepper
and cilantro. Return to a boil and then simmer 10 minutes. Serve
in big bowls with tortilla chips to put into the soup.
NOTE: Jalapeño or serrano peppers have a strong juice
that will burn eyes or mucous members... it is a good idea to
use gloves when preparing them. Also, if you want a less spicy
soup, you should remove the seeds before adding to soup.
Tortilla soup is a great way to use up all those broken chips
in the bottom of the bag that no one would otherwise eat!
Recipe for October 1999
Kitty Litter Cake
Great for Halloween Party! Thanks Jim!!!
1 spice or german chocolate cake mix
1 white cake mix
1 pkg white sandwich cookies
1 large pkg vanilla instant pudding mix
green food coloring
12 small tootsie rolls
1 new kitty litter box
1 new kitty litter box liner
1 new pooper scooper
Prepare cake mixes and bake according to directions (any size pans).
Prepare pudding mix and chill until ready to assemble.
Crumble white sandwich cookies in small batches in blender,
they tend to stick, so scrape often. Set aside all but about 1/4 cup.
To the 1/4 cup cookie crumbs, add a few drops green food
coloring and mix using a fork or shake in a jar.
When cakes are cooled to room temperature, crumble into a large
bowl. Toss with half the remaining white cookie crumbs and the
chilled pudding. You probably won't need all of the pudding,
mix with the cake and "feel" it, you don't want it soggy,
just moist; gently combine.
Line new, clean kitty litter box. Put mixture into litter box.
Put three unwrapped Tootsie rolls in a microwave safe dish
and heat until soft and pliable. Shape ends so they are no
longer blunt, curving slightly. Repeat with 3 more Tootsie
rolls and bury in mixture.
Sprinkle the other half of cookie crumbs over top. Scatter the
green cookie crumbs lightly over the top, this is supposed to
look like the chlorophyll in kitty litter.
Heat remaining Tootsie Rolls, 3 at a time in the microwave
until almost melted. Scrape them on top of the cake and sprinkle
with cookie crumbs. Place the box on a newspaper and sprinkle
a few of the cookie crumbs around. I don't know about you, but
my cat ALWAYS makes a MESS!!!
Serve with a new pooper scooper.
Recipe for September 1999
Harvest Casserole
2 lb. squash (not zucchini or yellowneck)
2 lb. white potatoes, cut in chunks
2 lb. sweet potatoes, peeled and cut in chunks
2 lb. onion, peeled and cut in chunks
2 lb. carrots, cut in chunks
¼ cup honey
shredded cheese
Wash squash and cut into chunks without peeling if skin is
edible. Peel first if squash is like acorn or butternut.
Save seeds to throw out to the birds!
Place all the vegetables in large baking dish. Drizzle honey
over all. Cover tightly with foil and cook in a 350 degree
oven until veggies are cooked and tender about 45 to 60 minutes.
Meal can also be cooked in individual ramekins,by reducing
the time to 30 to 45 minutes. Serve with a generous helping
of cheese sprinkled over the top.
Recipe for August 1999
Stuffed Mushrooms
4 large portabello mushrooms
½ cup minced onion
2 cloves minced garlic
1 Tblsp. fresh minced parsley
½ tsp. basil
½ tsp. oregano
1 cup seasoned bread stuffing crumbs
2 Tblsp. dry sherry (optional)
warm water
paprika
Rinse and pat dry mushrooms and remove stem from bottom. Stem
can be pared and chopped and added to the other vegetables. In
a bowl, combine onion, garlic, basil, oregano, stuffing crumbs,
sherry and enough warm water to moisten the crumbs and allow
them to stick together. Put mushrooms upside down in a baking
dish that has been sprayed with vegetable cooking spray. Carefully
fill each mushroom cap with the bread mixture, packing it down
so it holds together. Dust some paprika over the top for color
and bake in a 350° for 20 to 30 minutes or until top
is lightly browned and mushrooms are done. Serves four for dinner
with a vegetable and fresh salad.
Recipe for JULY 1999
Waldorf Salad
How come no one ever makes this salad anymore???
2 large red delicious apples
2 ribs celery
½ cup walnut pieces
Miracle Whip or mayonnaise
Wash apple and pare, but don't peel. Chop into ½-inch (approx.)
pieces. Coarsely chop celery and walnuts, if pieces are large.
In a large bowl, combine fruit and nuts with enough salad dressing
to hold it together. Chill at least two hours. Serves 4 persons.
Recipe for JUNE 1999
MIXED GRILL
Large bottle Balsamic Vinaigrette Salad Dressing
Portabello Mushrooms, cleaned and de-stemmed
Zucchini and crookneck squash, slice lengthwise
Sweet onions
Red, green and yellow peppers, cut in strips
Baking potatoes, cut into wedges, skin on
Easy mixed grill dinner for a warm summer evening.
Early in the afternoon, clean and cut vegetables and
marinate in salad dressing. Drain well when grill is hot
and reserve marinade for brushing on veggies to help
keep them moist. Potatoes and onions take the longest
so start them in the center, turning several times. As
they are almost finished, move them to the outer circle
of the grill so they don't overcook, and put the remaining
veggies in the center. Brush as needed with reserved
marinade and serve with tortilla chips and tossed salad,
if desired.
Early in the afternoon, clean and cut vegetables and
marinate in salad dressing. Drain well when grill is hot
and reserve marinade for brushing on veggies to help
keep them moist. Potatoes and onions take the longest
so start them in the center, turning several times. As
they are almost finished, move them to the outer circle
of the grill so they don't overcook, and put the remaining
veggies in the center. Brush as needed with reserved
marinade and serve with tortilla chips and tossed salad,
if desired.
Recipe for MAY 1999
BANANA PUFFS
Seems everyone has a banana tree in their backyard
here in South Texas and we are always looking for new
ways to use these sweet treats that ripen a bunch at a time.
1 Tblsp. flour
1/8 tsp. salt
½ cup sugar
1 cup boiling water or pineapple juice
juice and grated rind of ½ lemon
1 Tblsp. butter
2 Tblsp. raisins
cinnamon sugar
uncooked piecrust
1 banana per person
Peel bananas and roll in cinnamon sugar and wrap in piecrust,
rolled thin and just big enough to cover the banana. Moisten
pie crust and seal banana into it. Bake at 450° for about 15
minutes. Meanwhile, cook sugar, flour, salt and liquid over
hot water (like in a double boiler) for 10 minutes. Add lemon,
butter and raisins. Serve hot over Banana Puff.
Recipe for April 1999
EASTER STORY COOKIES
To tell a child the Easter story
1 cup whole pecans
1 tsp. vinegar
3 egg whites
pinch salt
1 cup sugar
zipper baggie
wooden spoon
tape
Bible
Preheat oven to 300ºF.
Place pecans in zipper baggie and let children beat them with
the wooden spoon to break into small pieces. Explain that after
Jesus was arrested He was beaten by the Roman soldiers.
Read John 19:1-3.
Let each child smell the vinegar. Put 1 tsp. vinegar into
mixing bowl. Explain that when Jesus was thirsty on the cross
He was given vinegar to drink.
Read John 19:28-30.
Add egg whites to vinegar. Eggs represent life. Explain that
Jesus gave His life to give us life.
Read John 10:10-11.
Sprinkle a little salt into each child's hand. Let them taste
it and brush the rest into the bowl. Explain that this represents
the salty tears shed by Jesus' followers, and the bitterness
of our own sin.
Read Luke 23:27.
So far the ingredients are not very appetizing. Add sugar.
Explain that the sweetest part of the story is that Jesus died
because He loves us. He wants us to know and belong to Him.
Read Psalms 34:8 and John 3:16.
Beat with a mixer on high speed for 12 to 15 minutes until
stiff peaks are formed. Explain that the color white represents
the purity in God's eyes of those whose sins have been cleansed by Jesus.
Read Isaiah 1:18 and John 3:1-3.
Fold in broken nuts. Drop by teaspoons onto wax paper covered
cookie sheet. Explain that each mound represents the rocky tomb
where Jesus' body was laid.
Read Matthew 27:57-60.
Put the cookie sheet in the oven, close the door and turn the oven OFF.
Give each child a piece of tape and seal the oven door. Explain
that Jesus' tomb was sealed.
Read Matthew 27:65-66.
GO TO BED! Explain that they may feel sad to leave the cookies
in the oven overnight. Jesus' followers were in despair when
the tomb was sealed.
Read John 16:20 and 22.
On Easter morning, open the oven and give everyone a cookie.
Notice the cracked surface and take a bite. The cookies are
hollow! On the first Easter Jesus' followers were amazed to
find the tomb open and empty.
Read Matthew 28:1-9.
Recipe for March 1999
EASY Honey Oatmeal Bread (or rolls)
1¾ cups water
¼ cup butter, margarine or oil
¼ cup honey
5½-6 cups flour
2 cups rolled oats, uncooked
2 eggs
2 pkgs. active dry yeast
1 Tblsp. salt
1 egg white
1 Tblsp. water
uncooked rolled oats
Heat water, butter and honey to 120°. In a large bowl, combine
about half the flour, oats, eggs, yeast, salt and water mixture.
Mix until well-blended. Add more flour, ½ cup at a time until
it forms a moderately stiff dough. Turn into a greased bowl,
turning once to grease the top or spray with cooking spray.
Cover and let rise in a warm place until dough has doubled.
Punch down, knead and divide into two equal parts. Shape into
loaves and place in two greased 9"X5"X3" loaf pans. Lightly
spray with cooking spray, cover and let rise until double
again, about an hour. Mix together egg white and water and
brush on loaves. Sprinkle tops with oatmeal. Bake in a preheated
375° oven for about 40 minutes or until bread sounds hollow
when tapped with a spoon and loaf is golden brown. Remove from
pan and cool on wire rack.
ROLLS
Bread can also be made into rolls. Divide dough into pieces
about 1½ inches across instead of loaves. Form into balls and
place in greased muffin tins or place 12 into round baking
pans. Allow to rise for 45 minutes and bake in preheated 350°
oven for 15 to 20 minutes until golden brown. Makes about 3½ dozen.
Recipe for February 1999
Mexican Pie
2 cups canned corn
1 can kidney beans, drained
1 cup minced onion
1½ tsp. chili powder
1½ cups cornmeal
1 can creamed corn
2 eggs
2 cups grated cheese, divided
Combine canned corn, kidney beans, onion, chili powder and
1 cup cheese and put in a large greased pie plate. Combine
cornmeal, creamed corn, eggs and 1 cup cheese. Spoon onto
vegetables and smooth the surface. Bake in a 325° oven for
45 minutes until top is golden brown. Serve with green salad.
Recipe for January 1999
Shepherds Pie
2 cups frozen mixed vegetables, thawed
1 can cream of "something" soup
1 can kidney, cannellini, red or black beans, drained
1 cup minced onion
2 eggs
2 cups leftover mashed potatoes
2 cups grated cheese
Mix the first four ingredients together in a large bowl.
Spray large deep dish pie plate with non-stick (like Pam).
Spread mixture evenly over bottom of plate. Combine eggs,
potatoes and cheese in a bowl and mix until well-combined
and smooth. Spoon over vegetable mixture. Bake in a 375° oven
for about 30 minutes or until hot and bubbly and the top
is golden brown. Serves four. Serve with a green salad.
Recipes from 1997
Sorry, these were eaten by the Moat Monster who found them tasty!
Recipes from 2000
Recipes from 2001
Back to Current Recipes
Please note: The owners of this site will not be legally responsible for whether or not your family likes these recipes!!!!!
No offense is meant by the use of the words "meat-eaters, omnivores or herbivores", and none should be taken!!!!!!
If you like these recipes,
feel free to share them with your friends!!!!!
