Dairy-Free Sweet and Condensed Milk (Natalie's)
Dairy free ricotta (Jaime's)
Tuna Casserole (Cheryl's)
1 onion, chopped
1 can tuna, drained
3 stalks of celery, chopped
3 boiled eggs, sliced
dairy-free white sauce
chicken bullion
1/2 cup mayonnaise or plain yogurt
crushed potato chips for topping
White Sauce (instead of one can of cream of chicken soup)
2Tbsp melted margarine
2-3 Tbsp flour mixed with melted margarine
Add about 2 cups of soy milk or milk substitute
Microwave 2 minutes at a time on high until thick. Add chicken bullion and still until well blended. Mix all ingredients (except chips) in a 2 qrt casserole dish. Top with crushed potato chips and bake at 350 F for 3- minutes or until bubbly.
Baked Beans (Cheryl's)
Dairy-Free Chicken Alfredo (Cheryl's)
1 container Herb flavored better than cream cheese
1 block of mozza flavored Rice cheese, grated
Soften in the microwave and stir until well blended.
Add the following:
1/2 cup of Parmesan flavored Rice topping
Soy milk or milk substitute, enough to make a sauce 2-5 cups depending on desired thickness.
3 boneless, skinless chicken breasts
Sprinkle with garlic powder and cook in the microwave, about 6 minutes on high. Slice and add to sauce. Serve on noodles.
Linguine or Spaghetti noodles according to package directions.
Dairy-Free Baked Garlic Mashed Potatoes (Natalie's)
1 whole bulb or garlic, roasted in the oven for 20 minutes and mashed
1.5 lbs (about 6 medium) red potatoes, unpeeled, overcooked (microwave or stove top), mashed
3 Tbsp olive oil
salt
pepper
Roast garlic, let cool, mash, add oil and salt. Mix together with mashed potatoes and serve!
Ham Glaze (Cheryl's)
for 4 lbs ham:
1 Tbsp honey
2 Tbsp brown sugar
3/4 tsp. mustard
1/2 Tbsp. flour
vinegar, enough to make a paste
Spread over ham and bake. Decorate with pineapple rings and maraschino cherries if desired.
Greek Potatoes (Cheryl's)
8 potatoes, peeled and cut into 4-5 pieces
2 lemons
olive oil
oregano, salt, and pepper
4 cloves garlic
chicken oxo or chicken soup base
Coat the bottom and sides of a roasting pan with olive oil (about 1/4 cup). Put potatoes into the pan and drizzle with olive oil. Squeeze 2 lemons (has to be real lemons not Real lemon flavor) over them then sprinkle with oregano, salt, and fresh pepper. Add enough water to skim over the top of the potatoes. If not cooking with chicken, you can use some chicken soup base in the water, it adds to the flavor. Add some garlic (about 4-5 minced cloves). Roast in the oven at 350-375 F until the water is pretty much dried up (roughly two hours). Before you take them out of the oven, broil for 5-10 minutes with the pan uncovered and it will brown the tops up a bit.
Cheesy Potato-Vegetable Soup(Cheryl's)
A nutritious and delicious luncheon1 serving has 246 calories
1/4 cup butter or cooking oil 1 large onion, chopped
2 cups potatoes, peeled, cubed 1 clove garlic, crushed
1 large carrot, peeled, diced 2 tsp salt
1/2 tsp sweet basil 1/2 tsp celery seed
4 cups chopped broccoli or cauliflower 3 cups stock or water
1 tbsp sugar, optional 1 cup milk1 cup medium cheddar cheese, grated
In a large skillet melt butter, add onions, potato, carrot, garlic and seasoning. Saute 5 minutes. Add broccoli, saute one more minute. Add stock (water); Bring to a boil; Reduce heat and simmer covered until vegetables are cooked. Blend soup in a blender or food processor, leaving some chunks. Transfer back to skillet; stir in milk and cheese. Heat until cheese is melted. Serve with sprinkle of garnishes.
Fried Rice Casserole (Cheryl's Mum's)
2 cups Uncle Bens Long grain rice, uncooked
1 pkg. Lipton Onion Soup Mix
1/4 cup oil
1/4 cup soya sauce
1/2 cup chopped celery
1/2 cup chopped green peppers
3 cups water
Spray casserole with oil. Add all ingredients, stir, cover, and bake at 350 F for 1 hour.
Bok Choy Salad (Cheryls Mum's)
1 head bok choy
1 bundle green onions
Wash, dry, and cut greens into large bowl.
Saute:
4 Tbsp. olive oil
1/2 cup sliced almonds
2 cloves crushed garlic
2-3 Tbsp. sesame seeds
Add to salad.
Boil for 1 minute:
3/4 cup oil
1/3 cup sugar
1/3 cup soya sauce
1/4 cup vinegar
Pour over salad before serving.
Golden Glazed Chicken
Easy, but elegant and it has a delicious kick to it! Serve this with white rice or stuffed baked potatoes or even boiled potatoes with butter and mint.
For 10 people
10 boneless chicken breasts
(half the sauce is plenty for 8 pieces)
1/2 cup butter
1 cup honey
1/2 cup Dijon mustard
4 tsp. mild Curry powder
4 tsp. lemon or Lime juice
2 tsp. salt
1/4 tsp. garlic powder
1) Arrange chicken in a single layer in baking pan. Bake at 350 F oven for 10-15 minutes, until partically cooked.
2) In a sauce pan (or microwave) melt butter. Add remaining ingredients stirring until smooth. Pour over chicken.
3) Bake uncovered in 350 F oven about 30 minutes, basting occassionally with sauce, until chicken is tender and glazed. If you would like to thicken the sauce, drain the sauce into a sauce pan and add a little corn starch. Bring to a boil and pour back over the chicken.
Breads, Rolls, and Loaves:
Basic Rolls (Cheryl’s)
Scald 1 ½ cups milk or milk substitute (or microwave on high for 6 minutes in large bowl). Pour into a large bowl and add ¼ cup sugar, 2 tsp. salt, ¼ cup shortening. Cool to lukewarm. In the meantime, sprinkle 1 package (1 Tbsp.) of active dry yeast, ½ cup warm water and 1 tsp. sugar. Let stand for 10 minutes, and then add to lukewarm mixture. Beat in 3 cups of flour (can substitute 1-2 cups of flour with whole wheat flour), work in well, knead dough and add more flour as needed for about 5 minutes. Place in greased or floured bowl, cover and let raise about 3 hours, punch down, cut into sections, cover and let raise about 2 more hours (until doubled in size). Bake at 375 F for 25 minutes. Makes 24 rolls (one 9*13 inch pan) or two loaves.
Dips and Spreads:
Humus and pita bread
chick peas
tahini butter
garlic (fresh, roasted is best)
lemon juice
Blend together and serve with warmed pita bread cut in wedges.
Spinach Dip (Jaime's)
Desserts
Cracker Bark (Natalie's recipe)
Shortbreads (Norma's recipe)
First mixture: 1 lb butter and 1 cup icing sugar
Second mixture: ½ cup cornstarch and 3 cups flour
Combine the two mixtures. Beat well with electric mixer until light and fluffy (15 minutes). Roll out on well floured surface. OR Drop on cookie sheet and flatten with bottom of floured glass. Bake in 350 F oven for 10 minutes or until lightly browned.
Old Fashion Cocoa Pudding (Vicki)
1 C sugar
1/3 C cocoa
1/4 C flour
1/4 tsp salt
1 1/2 C water
2 egg yolks
1 TBSP margarine
1 tsp vanilla
In saucepan combine sugar, cocoa, flour and salt. Gradually whisk in water and egg yolks. Cook over medium heat until mixture comes to a boil, stirring constantly. Cook and stir for 2 minutes or until thickened. Remove from heat, stir in margarine and vanilla until blended. Pour into individual dishes. Refrigerate until set. Garnish with whipped topping if desired.
Baked Alaska (from junior high)
3 squares of cake (cake mix, baked)
3 scoops of ice cream or Frozen Rice Dessert
0.5ml salt
0.5ml cream of tartar
3 egg whites
50 ml sugar
Pre-heat oven to 450F (230 C). Completely cover a small wooden cutting board (both sides) with foil-shiny side in. Place squares of cake on the covered board and place a scoop of ice-cream on each piece of cake. Set the entire board in the freezer. Separate 2 eggs. Beat the egg whites (steel or glass bowl) with 0.5 mL cream of tartar and 0.5 mL salt until stiff but not dry. Continue beating while gradually adding 50 mL of sugar. Continue beating until very stiff. Remove board and cake from freezer. Very quickly "frost" the cake and ice cream with meringue. Leave no uncovered spots. Place on bottom rack until brown. Serve at once.
Dairy-Free Cheesecake
1 container of "Better than Creamcheese" 1cup
2 Tbsp. Tofuti sour cream
2 Tbsp. white sugar
1 egg
1 tsp. vanilla
1 Tbsp. margarine
18 Oreo cookies
Seal 6 cookies in a bag and crumble with rolling pin. Combine with 1 Tbsp. of margarine melted and place some on the bottom of 12 muffin cups. Blend together better than cream cheese, vanilla, and sugar. Mix in Tofuti sour cream followed by egg. Gently stir in 6 chopped Oreo cookies and fill muffin cups. Top with 6 more chopped Oreo cookies. Bake at 325 F for 15 minutes or until slightly soft in center and beginning to brown on the edges. Eat the rest of the package of cookies (should be about 12 left). Enjoy!
Cherry Surprises (Cheryl’s) 2nd favorite)
½ cup Butter 1 Tbsp milk
1 ½ cup Coconut 1 tsp Almond extract
1 ½ cup Icing sugar Maraschino cherries well drained.
Mix together. Roll around a red cherry. Then roll in crushed graham crackers. Store in fridge.
Chocolate Bon-Bons (Daddy’s favorite)
1 cup peanut butter ½ cup coconut
1 cup icing sugar ½ cup chopped nuts (optional)
1 cup rice krispies 4 Tablespoon butter
Mix well. Form into balls the size of a walnut. Dip into the following: 1, 6oz package of chocolate chips melted over hot water (watch carefully). Add 2 Tbsp. of melted was (paraffin). Dip the balls in the chocolate a few at a time, using a fork to help remove. Allow to drip along the side of the pan before removing entirely. Place on wax paper, chill and keep in a jar.
Cadbury's Cream Egg (from book:Even More Top Secret Recipes)
1/2 cup light corn syrup 2 drops red food coloring
1/4 cup butter, softened 1, 12 oz bag milk chocolate chips
1 teaspoon vanilla 2 Tablespoons vegetable shortening
1/4 teaspoon salt
3 cups powdered sugar
4 drops yellow food coloring
Combine corn syrup, butter, vanilla, and salt in a large bowl. Beat well with an electric mixer until smooth. Add powdered sugar, one cup at a time, mixing by hand after each addition. Mix well until creamy. Remove about 1/3 of the mixture and place it into a small bowl. Add the yello and red food coloring and stir well to combine. Cover both mixtures and refrigerate for at least 2 hours, or until firm. When mixtures are firm, roll a small, marble-sized from the orange filling, and wrap a portion of the white filling around it that is roughtly twice the size. Form this filling into the shape of an egg and place it onto a cookie sheet that has been brushed with a light coating of shortening. Repeat for the remaining filling ingredients, then refrigerate these centers for 3-4 hours or until firm. Combine the milk chocolate chips with the shortening in a glass or ceramic bowl. Microwave chocolate on high speed for 1 minute, then stir gently and micorwave again for 1 more minute, and stir gently. Be very careful not to overcook the chocolate or it could seize up on you and become unusable. Use a fork to dip each center into the chocolate, tap the fork on the side of the bowl, then place each candy onto wax paper. Chill. After 1-2 hours of chilling, dip each candy once more and chill for several hours, or until completely firm. Makes 2 dozen candy eggs.
Cherry Gumdrop Cake (Fran’s recipe)
2 cups sugar pinch of salt
1 ½ cups margarine or butter 3 eggs
3 ½ cups flour (substitute 1 cup with whole wheat flour) 1 cup milk or water
2 tsp. baking powder 2 tsp. vanilla
Cream butter and sugar together and add eggs. Add flour, alternating with warmed milk. Fold in cherries (1 small package) and 1 package of gumdrops, cut up. Bake at 300 F for 1 ½ hours in a tube or circle pan. Place a pot/pan of water in the oven while cooking.
Honey Gingerbread Cookies (Sarah’s favorite)
½ cup sugar 2 tsp. cinnamon
3 cups flour ½ tsp. each of powdered cloves and nutmeg
2 tsp. baking soda ½ lb butter or margarine cut into dots
1 tsp. salt ½ cup honey
2 tsp. powdered ginger
Mix sugar, flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg together. Work the butter into dry ingredients with your fingertips. When thoroughly worked in, add honey and stir until blended. Refrigerate for 1 hour or longer. Roll the dough out about 1/8 inch thick on a floured board or between sheets of waxed paper.
Spicy Gingerbread Cookies (Taylor’s Choice)
½ cup brown sugar 1 tsp. vanilla
¾ cup butter or margarine 1 tsp. allspice
2/3 cup molasses ½ tsp. ground ginger
1 egg ½ tsp. baking soda
1 ½ tsp. grated lemon peel ½ tsp. salt
2 ½ cups flour ¼ tsp. baking powder
1 ¼ tsp. cinnamon
Combine sugar, butter, molasses, egg, and lemon peel. Beat until creamy. Add remaining ingredients and beat until well mixed. Cover and refrigerate at least two hours. Preheat oven to 350 F. On well floured surface, roll out dough, one half at a time, to ¼ inch thickness. Cut out with floured cookie cutters and place one inch apart on cookie sheet. Bake 6-8 minutes or no indentation remains when touched.
Microwave Peanut Brittle (Aunt Eva Mae’s recipe)
1 cup white sugar 1 Tbsp. margarine
½ cup light corn syrup 1 tsp. vanilla
1/8 tsp salt 1 tsp. soda
1-1-1/2 cups roasted, salted peanuts
Combine sugar, syrup, and salt in 2 quart casserole dish. Microwave on high 5 minutes. Stir in nuts and microwave 2-5 minutes, stirring twice. Stir in butter, vanilla, and soda. Spread to ¼ inch thickness on well-greased cookie sheet. Let cool and break into pieces.
Yogurt
4 cups skim milk powder
5 cups water
Whisk and scald (heat in microwave until bubbles or reaches 150 F)
Put in sauce pan and add 1/2 can evaporated milk. Put milk mixture in pan of cold water to cool to 14 F. Add culture or 2 servings of plain yoghurt. Place on electric heating pad on low, wrap in blanket for 7-12 hours (longer makes it thicker). Makes 2 liters. Good for women to eat lots of this while taking antibiotics. Great mixed with maple syrup and flax seed, granola, fresh fruit, jam or pie mix.
Oatcakes (Jackie's)
1 cup butter
1/4 cup white sugar
1/4 cup brown sugar
Cream together.
2 1/2 cups rolled oats
1/4 tsp salt
1/2 tsp vanilla
1 cup whole wheat flour
Add and mix well. Sometimes hand kneeded helps at the end. This fits perfectly in a Pampered Chef square pan. Spread on cookie sheet or in square pan and cut into squares before baking. Bake at 325 F for 20 minutes. Can sprinkle chocolate chips over the top near the end and spread melted chocolate over top.
Apple Crumble (Natalie's)
DRINKS
Marguritta
1 can frozen limade
1 cup tequilla
splash of Grand Marnier
Blend together in blender. Pour into a second container or storage container. Measure out 1 cup of the mix into blender with 5-7 ice cubes. Blend on ice crush option until slushy. Serve at once.
Rim: twirl rim in thin layer of lemon juice which is on a plate, shake of excess, and twirl in salt on a second plate.
Slushie
1 container of lemonaide
1 can of lime concentrate
1 pint vodka
Mix and freeze. Stir before serving.
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