recipes

T

• 1 cup beef bullion
• Peel a couple of potatoes and cube them
• Peel carrots and make them bite sized as well
• Add a couple of chopped hunks of celery
• Dredge the beef "stew meat" in flour/salt/pepper and sear it in a hot frying pan
• Pour on chopped tomatoes
• Cubed onion
• Garlic
• Salt/pepper
• Bay leaves, oregano, taragon, cilantro?
• Red wine

Pour it all in the crock pot, with veggies on bottom, and cook for 2-4 hours until the meat is really tender.

Start with:

• 4 garlic heads
• 2 ounces of olive oil
• 12 ounces of water (approximately)

Cut the tops off the garlic heads so you can see the cloves and brush the olive oil across the heads of garlic. Place the heads in a shallow casserole dish and fill with water 1 inch deep. Bake in a preheated oven for 45 minutes - until the garlic is soft and lightly browned.

To eat: remove the garlic with a knife and spread it on a bit of toast or cracker. Delicious when combined with some soft cheeses.

Ingredients:

• 1 egg
• 1 tablespoon vanilla
• 1/2 cup orange juice (pulpy is best) or fruit of one orange
• 1/4 cup milk

And Add These According To Taste (a dash each):

• Orange zest
• Cinammon
• Nutmeg

Whisk with a fork (or a whisk) to get a good mix. Fry in a pan (buttered or non-stick) for a few minutes on each side until browned. For a bonus add more of the spices onto the toast as it fries up in the pan to really bring out those flavors.

To go all out garnish with a slice of orange and some fruit salad in addition to whatever topping you choose.

We made this recipe tonight. It's delicious.

1 medium eggplant, fresh
1 head spinach or 1 package frozen
1 pkg. lasagna noodles
1 pint cottage cheese (low fat if you prefer)
1 jar Favorite meatless sauce
1 sm. pkg. Mozzarella cheese
Salt and pepper
Several plump tomatoes
Parsley, oregano, etc.

Preparation: Cut eggplant in rounds thinly sliced, lay on paper towels and lightly salt, lay another paper towel on top and continue layering with eggplant rounds, salt, paper towel etc. Place a heavy pan on a cookie sheet on top of stack, let sit for at least 1/2 hour to 2 hours. This makes the eggplant softer and tastier.

Wilt spinach (or defrost spinach) and drain as much water out with a colander as possible).

Cook lasagna noodles until tender. Mix cottage cheese with spinach in a bowl, salt and pepper and season to taste. In a casserole pan, spread a light layer of sauce. Add layer of noodles, layer of eggplant, sauce, layer of cottage cheese, spinach mix, another layer of noodles and repeat process until pan is full or desired height achieved. Top with remaining Mozzarella cheese, tomato sauce and cover evenly with thinly sliced peeled tomatoes. Sprinkle on parsley flakes.

Bake at 350 degrees for 45 to 60 minutes, until eggplant is soft and has changed a brown color.

Naturally we skipped the spinach part because of the current spinach scare, but spinach seems like a reasonable thing to add next time.