Dee

Soybean Shepherds Pie 12 small white onions, peeledv 4 carrots, halved crosswise 2 cups cooked soybeansv 2 Tbsp. all-purpose flour 2 Tbsp. margarine (non-hydrogenated)v 1 tsp. salt 1/8 tsp. pepper 3 cups seasoned mashed potatoes Cover onions with water and cook, covered, for 20 minutes. Add carrots, cover and cook 10 minutes longer, or until tender. Drain, reserving liquid. Put onion, carrots, and beans in 2-quart casserole. Brown flour lightly in the margarine. Gradually add 2 cups reserved vegetable liquid and salt. Cook 2 minutes; add pepper and pour liquid over vegetables. Spread potatoes on top. Bake for 15 to 20 minutes at 425 degrees. Crisp Honey Cookies 1/2 cup margarine (non-hydrogenated) 1/2 cup honey 1 3/4 cup flour 1 tsp. soda 1/2 tsp. cinnamon 1/4 tsp. ground cloves 1/4 tsp. allspice 1/3 cup wheat germ Cream margarine and honey. Sift together flour, soda, and spices and mix in wheat germ. Combine dry ingredients with creamed mixture. Chill about 1 hour. Roll on lightly floured board to about 1/8 inch thickness. Cut with floured cookie cutter. Put on lightly oiled cookie sheets. Bake at 350 degrees for 8 to 10 minutes. Cool. Spread thinly with frosting if desired. Honey Lemon Frosting Mix 3/4 cup powedered sugar, 1 Tbsp. honey and about 1 Tbsp. lemon juice or enough to make frosting of thin spreading consistency. Mount Athos Soup 7-8 Tbsp. tahini 1 cup rice juice of 1-2 lemons 2 medium carrots finely grated a few parsley sprigs finely chopped salt 10 cups water (approximately) Boil rice in water and salt until tender. Remove from heat and add lemon juice. In small bowl mix tahini with enough hot liquid from boiled rice to make a smooth paste. Pour mixture back into soup stirring constantly until liquids are blended. Add grated carrots and parsley and stir well. Serve. Note: Adjust amount of lemon juice according to individual taste. Macaroni with Beans 1 1/2 cups navy beans 1 1/2 cups peeled chopped tomatoes or 3-4 fresh tomatoes chopped 1/2 cup oil* 2 garlic cloves finely chopped 3 Tbsp. chopped parsley 1 cup elbow macaroni salt, pepper Soak beans overnight in ample water. Drain and boil for 5 minutes. Drain and place in large pot with 5 cups water and chopped tomatoes. Cook until beans are tender. Saute garlic and parsley in oil until limp and add to beans. Add enough water to cook macaroni. Bring to a boil and stir in macaroni. Cook until macaroni is tender. *Note: When cooking without oil, parboil garlic and parsley and continue as above. Lentil Soup 2 cups lentils 1/2 can peeled tomatoes or 2-3 fresh ripened tomatoes, peeled 1 onion, finely chopped 2-3 garlic cloves, chopped 2 carrots, chopped 1 bay leaf 1 small potato, grated (optional) 3/4 cup oil (optional) salt, pepper Sort and wash lentils. Boil for a few minutes and drain. Plunge lentils in boiling water and add carrots, onion, garlic, potato, and bay leaf. When halfway cooked, add crushed tomatoes, salt, pepper and oil. Simmer until soft and creamy. Lentils with Walnuts 1 large onion, finely chopped 100 grams (about 3 1/2 oz.) lentils 75 grams (about 2 3/4 oz.) finely chopped walnuts 1 tsp. ground sage 2 tsp. water in which is dissolved 1/2 tsp. cake yeast 75 grams (about 2 3/4 oz.) whole wheat breadcrumbs salt, pepper 3 Tbsp. vegetable oil Sort and wash lentils. Boil until tender and drain. Saute onion in oil until limp. Add lentils and remaining ingredients. Mix well and place mixture in greased baking dish. Bake in moderate oven for 30-40 minutes. Spice Soya Kebabs 2 cups soya chunks 3/4 cup oil* 2 onions finely chopped 1 green pepper finely chopped 1 1/2 cups tomato puree 3 Tbsp. tomato paste 1 garlic clove, finely chopped 1 tsp. paprika 2 Tbsp. soya sauce salt, pepper, any other spices in amounts desired Soak soya chunks in 6 cups water for 1-2 hours. Place in pot and add just enough water to cover. Add paprika, soy sauce and any other spices and boil until tender. Saute onions and garlic in oil. Add boiled soya and spices to this and simmer for 5 minutes. Add green pepper, tomato puree and paste, salt and pepper and simmer until sauce blends. Serve with macaroni, pilaf, or fried potatoes. *Note: When cooking without oil, parboil onions and garlic and proceed as above. Karidoto (Walnut Honey Cake) 300 grams (about 11 oz.) honey 300 grams (about 11 oz.) sugar 400-450 grams (about 14-16 oz.) walnut meats 4-5 Tbsp. cognac 1 tsp. baking powder 1 tsp. ground cinnamon and clove 2 cups orange juice, or lukewarm water 3 1/2 cups all-purpose flour Dissolve honey in orange juice, or lukewarm water. Add sugar, cognac, finely chopped nuts, spices and flour combined with baking powder and soda. Mix well. Batter should be rather thin. Pour into greased pan and bake for about 45 minutes to 1 hour. When cool top with chocolate sauce. Note: As cake is without oil, pan can be "greased" by rubbing chopped nutmeats on bottom and sides of pan. Oil from nutmeats will coat pan. Sprinkle with fine breadcrumbs. Apple Strudel Pastry 3 cups self-rising flour 1 cup soda water OR 500 grams (1 lb.) strudel or phyllo leaves Filling 6 medium apples 3/4 cup chopped nuts 3/4 cup chopped almonds 3/4 cup white raisins 1 1/2 tsp. cinnamon 2 tsp. rum (or rum extract) 8 Tbsp. fine bread crumbs 4 Tbsp. sugar (optional) Peel apples and remove core. Dice. Place in medium pot with very little water and rum and simmer until soft, but not mushy. Remove from heat and combine with remaining ingredients. Prepare pastry. Combine flour and soda in bowl. Knead to form a soft dough. Divide dough in half and roll out each half to form a thin rectangle. Place dough flat on a kitchen towel. Divide filling in half (2 rolls will be made). Spread one half of mixture over dough up to 4 cm (2 inches) from edges. Starting at narrow end using the towel to lift dough, roll dough over filling. Tuck in narrow ends to enclose filling. Roll up lengthwise like a jelly roll using the towel to lift and roll. Grease a large cookie sheet with tahini and place strudel seam side down on cookie sheet. Repeat process with remaining filling and dough. Make diagonal slashes across tops of strudel and bake in moderate oven for about 30 minutes until pastry is golden. Remove from oven and brush tops lightly with a little water. If desired sprinkle with confectioner's sugar. Tofu "fillets" with Marinade 1 tsp. salt 1/4 tsp. pepper 1/4 cup (non-hydrogenated) oil 1/2 cup honey or molasses 2 Tbsp. soy sauce 1/2 tsp. ginger 1/2 tsp. garlic powder 1 package of firm or extra firm tofu Combine first 7 ingredients. Drain tofu and slice into fillet-sized pieces 1/4 - 1/2 inch thick. Arrange in a single layer in a baking dish. Cover with marinade and let stand at least 10 minutes. Bake at 350 degrees for 10 minutes, then turn over and bake another 10 minutes. Pasta with Tomato and Basil 1 8-oz. package "eggless" pasta, any type 1 container ripe cherry tomatoes, or 1 can tomatoes Olive or (non-hydrogenated) vegetable oil Fresh basil Cook pasta according to package directions. Cut cherry tomatoes in half, or cut canned tomatoes into bite-size pieces. Saute tomatoes in oil until soft and heated through, then add about 1/3 cup fresh basil and stir for 30 seconds. Drain pasta and spoon tomato mixture on top.

Salads, made mainly of herbs, were popular throughout the Middle Ages, often served at the start of a meal, rather than after the main course. The make up of the salad would change according to the season and what grew in the cook's herb garden, so feel free to adapt this basic recipe as desired. Do NOT make it with dried herbs! 2 bunches of watercress 2 cartons of mustard and cress 1medium leek, very finely sliced 6 spring onions or scallions, chopped small 1 bulb of fennel, slicked in thin match-sticks 1 large handful of fresh parsley, pull off into small sprigs the leaves from 1 young sprig of fresh rosemary the leaves from 4-6 prigs of fresh mint, slightly chopped 6 fresh sage leaves, slightly copped the leaves from 2 small branches of thyme a few leaves from any other herb you have (take care not to use too much of any very strong flavoured ones) sea salt and freshly ground black pepper 2-3 tablespoons wine vinegar 4-5 tablespoons olive oil Wash the cresses, herbs and fennel and dry all thoroughly. Mix them, with the leek and spring onions, in a large bowl, sprinkle with salt and pepper, and mix again. Mix the oil with the vinegar and pour over the salad just before serving.

Summer Fruit, Honey, and Hazelnut Crumble Serves 6 ....A baked dessert like this would have been sunk in the embers of the log fire with a cauldron or pot upturned over it to form a lid... 1 kg (2 1/2 lb) mixed soft summer fruits-- raspberries, loganberries, strawberries, currants, bilberries or whatever is available honey or brown sugar to taste 75 g (3 oz) tasted hazelnuts 75 g (3 oz) wholemeal or wholewheat brown breadcrumbs Put the fruits in a pan or microwave dish with about 20 cm (1 inch) water in the bottom and cook gently for 10-15 minutes (4-6 minutes in microwave), or till the fruits are soft without being totally mushy. Sweeten to taste with honey or brown sugar (Saxons would have used honey); how much you need will depend on what fruits you have used. drain the excess juice and save to serve with the pudding. chop the hazelnuts in a processor or liquidiser until they are almost as fine as the breadcrumbs, but not quite, then mix the two together. Spoon the fruit into an ovenproof dish and cover with a thick layer of hazelnuts and crumbs. Bake in a moderate oven (180C, 350F, Gas Mark 4) for 20 - 30 minutes or till the top is slightly cruncy and browned. Serve with lots of cream or plain yogurt and the warmed fruit juices.

Griddled Trout With Herbs Serves 6 The herbs below are what might have been used in Anglo-Saxon East Anglia, but use whatever you might fancy. Try to use fresh, although dried is acceptable. 6 fresh cleaned trout 6 sprigs fresh rosemary, or 1-2 tablespoons dried 75g (3 oz) soft butter 18 fresh mint leaves or 2 teaspoons dried leaves from 6 sprigs fresh thyme or 2 teaspoons dried 6 fresh sage leaves or 1 scant teaspoon dried 1-2 teaspoons coarse sea salt 6-9 grinds black pepper Put one sprig or generous shake of rosemary down the middle of each fish. Chop all the other herbs and seasonings and mash them into the soft butter. Use this to coat the fish generously on each side. Griddle, barbeque or grill it for 4-5 minutes on each side or till the skin is well browned and the flesh flaking off the bone. Baste now and then with the butter which runs off. Serve at once with lot of fresh bread and a salad or a simple green vegetable. Hare, Rabbit, Veal or Chicken Stew with Herbs & Barley Serves 6 In 7th century England, herbs were one of the few flavourings available to cooks and were used heavily... 50g (2oz) butter 1 -1.5kg (2-3 lb) (depending on the amount of bone) of hare or rabbit joints, stewing veal or chicken joints 450g (1lb) washed and trimmed leeks, thickly sliced 4 cloves garlic, chopped finely 175 g (6 oz) pot barley 900 mL (30 fl oz, 3 3/4 cups) water 3 generous tablespoons red or white wine vinegar 2 bay leaves, salt, pepper 15 fresh, roughly chopped sage leaves, or 1 tablespoon dried sage Melt the butter in a heavy pan and fry the meat with the leeks and garlic till the vegetables are slightly softened and the meat lightly browned. Add the barley, water, vinegar, bay leaves and seasoning. bring the pot to the boil, cover it and simmer gently for 1 - 1 1/2 hours or till the meat is really tender and ready to fall from the bone. Add the sage and continue to cook for several minutes. Adjust the seasoning to taste and serve in bowls-- the barley will serve as a vegetable.

1. Brownies ( Black & White ) Servings 32 Categories: Desserts, Diabetic, Low fat Recipe: 1 c Cake flour 1 ts Baking powder 1/4 ts Salt 1/2 c Shortening, softened 1/2 c Granulated sugar replacement 2 Eggs 1 ts Vanilla extract 1 tb Water 1/4 c Unsweetened coconut, grated 1 ts Coconut milk 1 oz Baking chocolate, melted These brownies are mailable. Sift together the flour, baking powder and salt. Cream shortening and sugar replacement until light and fluffy. (My note: be sure to use a sugar replacement that does not lose sweetness when heated - Aspertame is not suitable.) I use Splenda in all of my recipes. 2. Muffins ( Raisin Bran ) Servings 8 Categories: Breads, Diabetic Recipe: 1 15-ox box raisin bran 5 c All-purpose flour 1 1/2 c Sugar 1 1/2 c Brown sugar 5 ts Baking soda 1 tb Pumpkin spice 2 ts Salt 4 Eggs; beaten 1 c Melted shortening or -margarine or 1 c Vegetable oil 2 ts Vanilla 1 qt Buttermilk Mix al ingredients thoroughly. Store in refrigerator in tightly sealed jar. Bake as needed in lightly greased muffin pan for 20- 30 minutes at 425 degrees. 3. Muffins ( Diabetic Blueberry ) Servings 1 Categories: Diabetic, Bisquick, Abm Recipe: 2 c Bisquick 1/4 c Artificial sweetener -(equivalent to 6 tb sugar) 1 c Commercial sour cream 1 Egg 1 c Fresh blueberries 2 ts Grated lemon peel Preheat oven to 425 F (210 C) and grease 12-cup muffin pan. Combine Bisquick and 1/4 cup artificial sweetener. Make a well in centre of mixture and add sour cream and egg all at once. Beat with a fork until all ingredients are well combined. Gently fold in fresh blueberries. Put 1/4 cup of batter into each muffin cup. In a small bowl, combine lemon peel and 2 tablespoons artificial sweetener. 8. Sprinkle peel and sweetener mix over batter in each muffin cup. Bake on centre shelf for 20 to 25 minutes, or until golden brown. These muffins are best served hot. Exchange per serving: 1 bread, 1 fat 1 serving equals 119 calories Makes 12 muffins 4. Vegetable Gumbo Servings 6 Categories: Original, Vegan, Diabetic Recipe: 1 Onion, chopped 1/2 Green pepper, diced 2 Ribs Celery, diced 1 Clove garlic, minced 1 lb Okra, sliced, fresh, frozen 1 lb Tomatoes, fresh, or canned 2 c Corn, fresh, frozen, canned 1 ts Vegetable Bouillon granules 1/2 c White Grape Juice 1/2 c Water 1/4 ts Tabasco sauce 1/4 ts Paprika 2 tb Fresh chopped parsley 1 tb Basil or Rosemary, minced Vegetable coating spray Method: In a large heavy stew pot, place bouillon and 1/2 C white grape juice, onion, green pepper, celery garlic, cook until tender, 5-7 minutes. Add other ingredients, cook over low heat, stirring occasionally to keep from sticking to bottom. Cover and simmer gently until corn and okra are done. (or simmer in crockpot 6-7 hours) Note: Cut fresh corn from cob with a sharp knife, then scrape the remaining corn off the cob. Four ears will make about two cups. If you use dried herbs, rub them with the palms of your hands before adding to the pot, this releases their aroma and goodness. Exchanges: 1 Veg, 1 Bread, and 107 calories. Whole Wheat Tortillas Servings 6 Categories: Breads, Diabetic, Mexican, Vegetarian Recipe: 1 1/2 c Unbleached All-Purpose Flour 1 1/2 c Whole Wheat Flour 1/4 ts Baking Powder 1 c Warm Water (110 F) 2 ts Vegetable Oil 1/4 ts Salt These tortillas are lower in saturated fat, with no cholesterol and higher in fiber than traditional tortillas prepared with lard and white flour. Cornstarch, for dusting the tortillas Stir together the first 6 ingredients. On a floured board knead until smooth. Divide dough into 12 equal balls. Dust lightly with cornstarch. Roll into a circle as thin as possible on a lightly-floured board. Drop onto a very hot ungreased griddle. Cook until brown spots appear on one side. Turn and cook on second side. Yield: 12 large tortillas One Serving = 1 tortilla Calories: 133 Protein: 4 g Fat: 1 g Carbohydrate: 27 g Fiber: 1.8 g Cholesterol: 0 mg Sodium: 51 mg Potassium: 69 mg Exchange: 1-1/2 Starch/Bread 5.

Turkey Burgers on Onion Rolls with all the fixin's A tossed Salad Fresh Lemonade Warm baked from scratch Chocolate Nut Brownies. Total cost per meal per person per plate: .85 cents per plate.

Thanks for sharing that Lois. Stories like yours and the ones I posted are shadows of the past of the real America that we live in.

I am so Happy that you are enjoying the book Dee.. you must read the sequel to it also... Enjoy

Oh Snowy so sorry to hear about your leg brace and all but I am relieved to hear that you don't have blood clots. Just have Old Pine set the computer up on a movable table with wheels and put it close to you... Follow the doctors orders and you will be up and tapping the toes at squaredances sooner than you think!

You will get the hang of everything Homesteader. I wish we had a Krogers locally in my area. They seem to have some good buys and I think its the store where everyone uses double coupons and gets merchandize for free after coupons are doubled.

Sprinkle a bit of baking soda in your hamper to keep odors at bay.

Don't price items. Let customers make you an offer on your items. Sometimes they will offer more than what you expected to get for it!

Keep fresh basil in the fruit bowl or a pot of basil nearby.

If you run out of ice cube trays save your egg cartons, wash them out and fill with water and stick them in the freezer.

Use a piece of nylon stocking. It works just the same.

These are the freebie full size products I have received just for letting companies know my likes and dislikes of their products. 6 pot pies 4 lbs of cheese 8 half gallons of ice cream 8 free bags of tortilla chips 2 coupons for free kielbasa products up to 5.00 a piece 2 packages of meatballs 2 packages of 4 chicken breasts in each package for free. 1 coupon for free rice 4 free packages of dry soup mix 2 family size lasagna free 4 gallons of skim milk A case of sugar free syrup in individual serving sizes 2 pks of free fish fillets 4 pks of donuts for free 6 boxes of muffin mix free 10 boxes of veggie burgers and products 2 boxes of crackers 5 coupons for 5 free cans of tuna 1 case of bagels 6 pks of english muffins Free cake mixes, free frostings, free canned veggies and stews, free toilet paper and napkins by the packs. Oatmeal and other dry cereals several boxes all for free... and so much more. All this just for writing or emailing a company and telling them what you like or don't like about their products. ALL FOR FREE!

Everyone here gets the credit May!

HAPPY B DAY MOMO!!!!! Have a great day!

I am so glad you posted about Fred Rogers. I am a big kid and I still watch Mr. Rogers Neighborhood Reruns every day. I had the opportunity to meet him when I volunteered to answer phones during many pledge weeks and what you saw on tv was what you got in person and when you met him you became mezmorized by him. I have genuine autographed photo's of Fred and the Cast from the show and a lovely letter in which he sent me and thanked me for taking time out of my busy schedule by volunteering my services to raise funds for local public tv. While he was here for the day I and a couple people from the station took him to lunch at the local veggie bistro and we had a grand time, so when I recieved the letter and photos from him it made me smile. He was very thoughtful and such a gentle soul with a love for children and a love for God and Life. I am so lucky Cat to have met many people that others wouldn't even have the chance of getting close to and Fred Rogers was one of them. I will never forget him.

LOL... oh I do my cleaning ( what little there is) when I need to get up and move about to get the old circulation going Loggy. I do once a month cooking so all I have to do is pull meals out of the freezer and heat them up. I keep a list of what I clean and on what day do I clean it during the week so I get it done before I come online in the am. I get up with Mr. Reci to fix his breakfast before he goes to work so I get chores done very early. Believe it or not I am posting the freebies but I haven't had a chance to go back and sign up for some myself lately which I plan to do today. I also moderate a local board and am in charge of several forums such as the science forum, recipes, tips , I just started the freebies there... joke forum and a couple of other forums ... and I get everything done before 2 pm.

Thanks for posting the link to the Stone Soup Story Snowmom. I appreciate it!

Saturday I made stuffed cabbage rolls for the freezer. We had leftover rice that I mixed with hamburger and blanched a cabbage that I bought last month for soup. I got several meals from that cabbage. Anyway we are having- Stuffed Cabbage Green Beans, tomatoes and garlic which are simmering all day in the crockpot. Wheat bread and butter and Peaches Total meal cost per person is .87 cents per plate per person.

Pepsi Cola Cake with Broiled Peanut Butter Frosting CAKE 2 c Flour; Unbleached 2 c Sugar 1/2 lb Butter 2 tb Cocoa; Unsweetened 1 c Pepsi 1/2 c Buttermilk 2 Eggs; Large, Beaten 1 tsp Baking Soda 1 tsp Vanilla Extract 1 1/2 c Marshmallows; Miniature FROSTING: 6 tb Butter 1 c Brown Sugar; Dark, Packed 2/3 c Peanut Butter 1/4 c Milk 2/3 c Peanuts; Chopped CAKE: Preheat oven to 350 degrees F. Grease and flour 9 X 13 X 2-inch pan. Combine flour and sugar in large bowl. Melt butter, add cocoa and Pepsi. Pour over flour and sugar mixture, and stir until well blended. Add buttermilk, beaten eggs, soda, and vanilla. Mix well. Stir in marshmallows. Pour into prepared pan. Bake 40 minutes. Remove cake from oven and frost while still warm. FROSTING: Cream Butter, sugar, and peanut butter. Add milk and stir well. Add nuts. Spread over warm cake. Place frosted cake under broiler about 4-inches from heat source. Broil just a few seconds, or until topping starts to bubble. DO NOT scorch! Let cool at least 30 minutes before serving.

Zucchini Brownies 2 c. zucchini, peeled & shredded 1/2 c. oil 1 egg 1 tsp. vanilla 2 c. flour 1 tsp. salt 1 tsp. baking soda 1 1/4 c. sugar 1/3 c. cocoa 1/2 c. walnuts chopped (optional) Mix zucchini, oil, egg and vanilla. Add dry ingredients and mix. DO NOT BEAT. Add nuts (optional). Pour into 9x13 greased pan. Bake at 350 for 30 minutes.

Easy Vegetable Cheese Casserole 1/2 cup butter, divided 8 ounces pasteurized processed cheddar cheese, cubed 1 (16-ounce) bag frozen mixed vegetables, thawed 25 RITZ Crackers, crushed (about 1 cup crumbs) 1. Melt 6 tablespoons of spread and cheese in medium saucepan over low heat stirring frequently. Stir in vegetables. 2. Spoon into lightly greased 1 1/2-quart casserole. Top with cracker crumbs. Melt remaining 2 tablespoons spread; drizzle over crumbs. 3. Bake at 400F for 20 to 25 minutes until heated through and top is golden brown.