Appetizer Recipes 2

Just 4 u
Easy Herb Spread
1 16 oz. whipped cream cheese
1 tsp. garlic powder
2 scallions, minced
1 tsp. mustard
1/2 cup parsley
1/2 cup basil
1. Combine all ingredients well.
2. Place in pretty bowl and refrigerate for at least 1 hour before serving.
3. Serve with crackers.

English Muffin Crab Cakes
8 whole english muffins
2 6 oz. cans crabmeat
2 tbsp. mayonaise
1 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. salt
1/2 tsp. pepper
1 small onion, diced
1 16 oz. pkg. shredded meunster cheese
1. Split english muffins and bake on cookie sheet for 10−15 minutes or until turning
slightly brown.
2. In medium bowl combine remaining ingredients. Blend well.
3. Remove english muffins from oven and place spoonfuls of crabmeat mixture on
top of muffins.
4. Bake for 15 minutes or until cheese is bubbly.
5. If you have extra mixture, place in small baking dish and bake for 10 minutes and
serve with crackers.

Appetizer Recipes 1

Just 4 u

Anchovy Antipasto

1/2 cup vegetable oil
3 anchovy fillets, finely chopped
1 can of tuna, drained and mashed
1 6 oz. jar marinated artichoke hearts, drained and cut up
1 small bag of baby greens
2 tbsp. lemon juice
4 tomatoes cut into 8 slices each
8 slices of pepperoni
Preparation:
1. In small bowl combine anchovy, oil and lemon juice. Let stand.
2. Pour anchovy mixture into larger bowl and add all ingredients except baby greens.
Mix well.
3. Place baby greens on individual dishes and pour mixture ontop of greens.

4. Serve.

Apple and Brie Fondue

2 lbs. brie cheese
5 apples, peeled and cut into slices
Preparation:
1. Remove rind from cheese and cut into cubes.
2. Place cheese in fondue dish. Heat until cheese has melted but not liguidy.
3. Serve apple slices to dip into cheese. You can use teared pieces of italian bread also.

A Bunch or Recipes

Just 4 u

Apple Cake
One of Mom's 51 Favorites
Yield: 8 Servings

4 Ounce Butter
2 Teaspoon Baking Powder
4 Ounce Sugar
Pinch Salt
2-3 Eggs
1-4 Tablespoons Milk
3 Drops Lemon
1 Pound Apples
8 Ounce Flour
Blend butter and sugar. Add eggs and lemon drops. Mix flour, baking powder and salt. add to butter and egg mix. As flour gets firmer add milk, a little at a time. Dough should be heavy. Spread in a round 10- inch greased pan. Peel, quarter and core apples. Cut into rounded side of each apple quarter, making several lengthwise parallel deep incisions so that each quarter fans, as shown in picture. Place prepared apple quarters, sliced- side up, on top of dough. Sprinkle with cinnamon sugar. Bake at 375 degrees for approximately 45 minutes.

Beef Stew With Mushroom Gravy
One of Mom's 51 Favorites
Yield: 4 Servings

2 Pounds Beef, Cubed
6 Medium Onions, Chopped
Pepper
8 Ounces Mushrooms
Salt
1 Cup Water
? Paprika
? Flour
Place the beef cubes in a large skillet. Season with Pepper, Salt and Paprika; then brown well. Add the Onions, Mushrooms, and water. Simmer 1 to 1 1/2 hours until tender. Thicken with a little flour.

Beef Stroganoff
One of Mom's 51 Favorites
Yield: 4 Servings

1 Medium Onion, Minced
Pepper And Paprika
2 Pounds Round Steak
2 Tablespoon Worcestershire Sauce
Butter Or Oil

Sweets and Treats

Just 4 u

Almond Milk

1 c raw, shelled almonds
4 c water
2-4 T maple syrup
In a blender, grind almonds to a fine meal. Add 1 c of the water and
the maple syrup. Blend again for 2 minutes. With blender running on
high, add remaining water slowly. Blend for 2 more minutes or until
creamy. Pour through a very fine strainer or layer of cheesecloth.
Keep in the refrigerator in a glass jar or airtight pitcher.

Banana Milk Shake

3 frozen bananas

1 c almond or rice milk

1/2 t vanilla

1 T honey

1 c ice

Place all ingredients in Vita-Mix or blender and blend on high until

thick. If using room temperature bananas, just add more ice. Makes 2

servings.

Dorothy's Trail Mix

1 c raisins

1/2 c raw almonds

1/2 c raw cashews

1/2 c unsweetened, shredded coconut

1/2 c sunflower seeds

1/2 c each of dried apples, and apricots, diced

1 c carob chips

Combine in a large mixing bowl. Store in tightly covered jars. When

needed, pack into small individual plastic bags. Make 5 1/2 cups.

Strawberry Shortcake

Shortcake Biscuits:

1 2/3 c very warm water

3 T honey

1 c rolled oats

1 c almonds

3 t baking powder

2 1/3 c whole wheat flour

Place honey in bowl with warm water and stir to dissolve. Set aside.

Place oats and almonds in food processor or blender and process

until a fine meal. In mixing bowl, combine dry ingredients, then add

honey and water mixture. Stir together until slightly moistened. Drop

by spoonfuls onto a nonstick baking sheet. Bake for 15 to 20 minutes

at 400 degrees. Make about 12 biscuits.

Filling:

2 pints sliced strawberries

Topping:

1/2 c chopped almonds

1 T maple syrup

2 c water

8 large strawberries

1 frozen banana

Place all ingredients in blender and blend until creamy.

To serve, place biscuit in a bowl and top with sliced strawberries.

Pour over topping and serve.

Date Cookies

3 c organic dates, cut in half and pitted

1 1/2 c unsweetened, shredded coconut

Run dates through a Green Power or Champion Juicer with blank in

place to form a soft dough. (Can use food processor). Wet your

hands, shape into balls, and roll in coconut. Chill one hour before

serving. Store in freezer or refrigerator.

Ants on a Log

Celery sticks

Almond or cashew butter

Raisins

Break celery sticks in half. Spread nut butter on celery and decorate

with raisins. This is a fun treat for children to make.

Susan's Strawberry Pie

Pie shell:

1 cup chopped almonds

1 c dates, pitted and sliced

1/2 t vanilla

Cover almonds with water and let soak at room temperature for 4 to

12 hours. Drain well. Grind in food processor until finely chopped.

Add dates and vanilla. Blend well. Press evenly into a pie plate to

form the shell.

Filling:

8 large strawberries

5 dates, pitted and sliced

2 ripe bananas

1 T lemon juice

2 pints strawberries, quartered

1/2 pint strawberries, halved

Blend first 4 ingredients in food processor until well mixed. Pour into

mixing bowl and add the 2 pints of strawberries. Stir together and

pour into pie shell. Decorate top of pie with remaining strawberries.

Chill at least 1 hour before serving. I keep this in the freezer and thaw

slightly before serving. For a different pie, substitute blueberries or

peaches in place of the strawberries.

Snack Treat Mix

1/2 c raisins

1/2 c raw pumpkin seeds

1/2 c raw cashews

1/2 c carob chips

1 c roasted, unsalted soybeans

1/2 c raw sunflower seeds

Mix all ingredients in large mixing bowl. Store in sealed container in

refrigerator. Makes one pound.

Fruit Squares

1 1/2 c rolled oats

1/2 c whole wheat flour

3/4 c unsweetened coconut

1/2 c fruit juice

1 1/2 c all fruit jam

Preheat oven to 350 degrees. Mix dry ingredients together, then add

juice. Stir just until moistened. Put slightly more than half of the crumb

mixture in an oiled 5" x 7" baking dish and pat down. Spread fruit jam

over this and top with remaining crust. Pat down slightly. Bake for 40

minutes.

Carob Balls

1/2 c carob powder

1/2 c honey

1 c almond or cashew butter

Unsweetened coconut

Mix carob and honey together until well blended. Stir nut butter into

this mixture. Wet hands and form into balls. Roll in coconut. Place on

a plate and put into freezer. Can be served frozen or cold. Store in a

baggy in the freezer.

Banana Ice Cream

Peel ripe bananas and freeze for several hours or overnight. In a

Vita-Mix or blender, place 3 to 4 bananas and 1/2 to 3/4 cup of liquid.

Can use any fruit juice or nut milk. Blend together on a slow speed.

Store in freezer.

Favorite Popsicles

To make popsicles, use your favorite smoothie recipe and pour into a

popsicle tray. You can substitute an ice tray. Pour mixture into tray,

cover tightly with plastic wrap and poke holes in each cube with a

toothpick or popsicle stick. Freeze until firm.

Carob Bark

4 to 5 c carob chips

1/2 c almond butter

1 c sliced almonds

Melt carob chips slightly over low heat in saucepan. Stir in almond

butter and continue to melt. Stir in almond slices until evenly coated.

Pour onto a baking sheet sprayed with non-stick vegetable spray. Let

cool at room temperature or fridge. When hardened, cut into 1 inch

square pieces. Store in airtight container.

Golden Macaroons

1 c grated raw carrots, packed

1/2 c water

1/3 c honey

1 1/2 c grated coconut

1/2 c whole wheat flour

1/2 c oats

1 t vanilla

Mix dry ingredients together, then add remaining ingredients. Let sit

10 minutes. Roll into tight balls and drop onto lightly oiled cookie

sheet. Bake at 325 degrees for 30 minutes.

Fresh Fruit Pizza

1 large 12 inch whole wheat pizza crust, baked

1/2 c all fruit jam

Sliced fruit: kiwi, peaches, apples, strawberries, mango, etc.

1/4 t cinnamon

Spread jam over pizza crust. Arrange sliced fruit on top of jam.

Sprinkle with cinnamon. Warm slightly in 350 degree oven for 15

minutes.

Breads and Grains

Just 4 u

Mom's Crunchy Granola Cereal 

4 c rolled oats
1/2 c shredded coconut
1/2 c chopped nuts (I use almonds)
1/4 c sesame seeds
1/2 c honey
1/2 c oil
1/2 c raisins
Preheat oven to 300 degrees. Mix all ingredients together except
raisins. Spread evenly on a baking sheet and bake for about 30
minutes, stirring occasionally, or until golden. Remove from oven and
stir in raisins.

Bud's Biscuits

1 package of yeast
1 c warm water
2 c rice milk
3/4 c oil
1/4 c honey
1/4 t. baking soda
4 t. baking powder
6 c whole wheat flour
Preheat oven to 450 degrees. Dissolve yeast in warm water. Add
remaining ingredients and mix well. No need to let rise before using.
Roll dough 1/2 inch thick on floured surface. Cut with biscuit cutter
and place on ungreased baking sheet. Bake for 8-12 minutes.

Quick Whole Wheat Bread

1 3/4 c of whole wheat kernels
1 1/4 c water
1 pkg. yeast
1 T oil
1 T honey
Grind wheat in Vita-Mix or grinder. Add remaining ingredients and
blend together. Pour into oiled loaf pan. Let rise about 30 minutes.
Bake at 350 degrees for 35-40 minutes.

Granola Bread

Make Quick Whole Wheat Bread replacing half of the water with rice
or soy milk. Use molasses for the sweetener instead of honey. Add
1/2 c granola, 1/2 c raisins, 1/2 c sunflower seeds and 2 T grated
orange rind. Bake according to instructions. Serve warm.

Holiday Crackers

Instead of baking cookies during the holiday season make these fun
shaped crackers and decorate with sesame seeds, unsweetened
coconut, sunflower seeds, raisins, and other dried fruits.
Make the Quick Whole Wheat Bread recipe dough. Knead in a little
more flour. Roll the dough out to a 1/8" thickness on a floured
surface. Cut into squares or use fun shaped cookie cutters. Arrange
close together, but not touching, on an oiled baking sheet. Prick with
fork and decorate if desired. Bake at 350 degrees for about 10
minutes, or until lightly browned. Cool on racks, store in airtight
container.

Ezekiel Bread

2 packages of yeast in 1/2 c warm water
8 c whole wheat flour
4 c barley flour
2 c soy flour
1/2 c millet flour
1/4 c rye flour
1 c cooked and mashed lentils
4 T honey
4-5 T olive oil
1 1/2 c warm water
Dissolve yeast in the water and let sit for 10 minutes. In separate
bowl, mix together flours and set aside. Blend lentils, honey, oil and a
small amount of water in blender, then transfer to large mixing bowl.
Add remaining water and 2 cups of the mixed flours to lentil mixture.
Add yeast mixture. Then stir in remaining mixed flours. Place on
floured surface and knead until smooth. Put in oiled bowl. Let rise
until doubled in size. Punch down. Knead again and shape into four
loaves. Place into oiled loaf pans. Let rise. Bake at 375 degrees for
45 minutes to one hour.

Zachary's Cornbread

1/8 c oil
1 c yellow cornmeal
1 c whole wheat flour
1/4 c honey
1 T baking powder
1/2 to 1 c rice milk
Preheat oven to 425 degrees. Bake approximately 15 minutes in oiled
iron skillet. Serve hot with honey on top!

Dad's Raw Breakfast Cereal

8 c of rolled oats
1 c chopped almonds
1 c raw sunflower seeds
1 c oil
1 c honey
Mix dry ingredients together, then add oil and honey. Stir until cereal
is evenly coated. No need to bake. Keep in tightly covered container.

Carrot Date Loaf

2 1/2 to 3 c whole wheat flour
1 package of yeast
2 T honey
1/2 t allspice
3/4 c very warm water
1 c grated carrots
1/2 c chopped, pitted dates
In large bowl, combine 1 c flour, yeast, honey, and allspice. Add
water to dry ingredients; beat 2 minutes at medium speed of electric
mixer, scraping bowl occasionally. Beat 2 minutes at high speed.
With a spoon, stir in carrots, dates, and enough remaining flour to
make a soft dough. Knead on floured surface until smooth and
elastic, about 4 to 5 minutes. Place in oiled bowl, turning once to oil
top. Cover; let rise in warm place until doubled in size, about 1 hour.
Punch dough down. On floured surface, roll dough to 7 x 12 inches;
roll up tightly from short end. Pinch seam and ends to seal. Place,
seam side down, in oiled loaf pan. Cover, let rise in warm place until
doubled in size, about 1 hour. Bake at 375 degrees for 30 minutes or
until done. Remove from pan; cool on wire rack.

Quinoa Breakfast Cereal

Rinse 1 cup quinoa. Place in saucepan with 2 cups of water. Bring to
a boil, reduce heat and simmer for 5 minutes. Add 1/2 cup chopped
apples, 1/3 cup raisins, 1/2 teaspoon cinnamon and simmer until
water is absorbed. Sweeten with honey to taste.

Pita Bread Sandwich

Cut pita in half and spread with Guacamole, Sunflower-Almond
Spread, or Chickpea Veggie Dip. Line with romaine, spinach, or other
greens. Fill with grated carrots, chopped tomato, cucumber, scallions,
broccoli, cauliflower, and sprouts. Top with Veggie Shredds
(shredded veggie cheese).