Tried and True Recipes

wheat crackers

oil
cayenne pepper
caraway seeds
sesame seeds
dill weed
ranch dressing mix

8 cups water
2-10 oz packagers frozen lima beans
2 large onions, minced
6-8 cloves garlic, minced
4 carrots, peeled and cut in half
2 tsp. sea salt to taste
pinch rd pepper flakes (optional)
1 bunch cilantro, coursely chopped
1/4 butter or ghee

1. sautee onion and garlic in ghee for several minutes
2. add water, carrots, ,lima beans and sea salt
3. Simmer until vegetables are tender.
4. Remove carrots, cool, and slice into 1/4' or thin rounds
5. Puree approx. 3/4 of soup and return to pot with carrot
6. adjust seasonings
7. Add cilantro and simmer for two minutes.

If cilantro is unavailable try parsley, spinach, watercress, kale, cook accordingly

mix dry ing first and add to wet ing

amount-48 mini muffins
no need to spray pan with oil
preheat 350

ing:
10 eggs-beat till fluffy
1/2 c flour
1/2 teaspoon salt
1 teaspoon baking powder
1 pint undrained cottage cheese
1 pound grated monterray jack cheese
2 small cans chopped green chiles
1/2 cup butter or salad oil

30 minutes at 350 degrees if using mini muffin pan
1 hr if using large pan

steamed white fish (cod or halibut are good)

mix something that's a lot like pico de gallo and then just add the fish!
salt
garlic
onions
tomatoes
black pepper
jalapenos
lime/lemon juice
olive oil
cilantro



serve on red corn tostadas with slices of avocado on top

To have the Camote crunchy, slice it thin. Mix white flour with with very cold water---consistency must be pasty- and add sugar if so desired. Deep the sliced camote on pasty flour and drop it on boiling deep oil; wait until brown

French style cut frozen green beans
Onions cut in circles

sautee onions with olive oil and use remaining marinade on onions. add green beans--set aside in big pan

marinade tilapia fillets with:

Soy sauce
Red wine vinegar
seaweed gomasio
black pepper
hot chili sesame oil
sea salt

on same pan put fillets and cover for 15 minutes. turn them around and cover for another 5 minutes

serve with steamed white rice

Corn chowder
1 ½ cups onion saute
3 cups water
3 cups diced potatoes
cook 20 minutes
3 cups corn
3 cups soymilk
salt
cook 5 minutes

Cornbread

Grease 8’ pan
Cook time- 30 minutes
Preheat oven- 350

½ c. butter
2/3 c. sugar
2 eggs
mix separately:
1 c. cornmeal
1 c. flour
½ tsp. salt
then add:
1 c. plain yogurt
½ tsp. baking soda

Serve with French onion sun chips

French bread (cut in middle)
Melt mozzarella and add hot sauce
stuff with red/green bell peppers, raw mushrooms, banana peppers, black olives
put cheese on top again and toast entire sandwich again
add grilled onions on top with a layer of dill pickles three slices of tomato with black pepper on top-course ground.