Sauteed Green Beans by Celine Cohen

Green beans consist of LARGE amounts of butter fried up with onions, and some vinegar tossed in at the end.

DELICIOUS.

My mother found a healthier substitute for this recipe, using olive oil instead of butter. The vinegar doesn’t go as well so we never add that. They aren’t as good in my opinion.

Celine's mom's mushroom and toast recipe.

Once again, fairly simple (just fry up sliced mushrooms with onions and olive oil) but scrumptious with a whole wheat toast and some parmesan cheese on top.

Casey’s Apple Pie by Coleman Pritchard

Crust:

Mix flower, butter and sugar and slowly add cold water until the dough clumps together

2 cups flower

2 sticks of butter

1 cup of sugar

2 table spoons of cold ice water

Filling:

Mix it together!

8 granny smith apples (sliced)

1 cup sugar

1 cup raisins

teaspoon of cinnamon

teaspoon of nutmeg

A whole lot of love!

Bake for 40-80 minutes on 350 (until filling is bubbling up under crust)

Pecan Pie by Ashley McConnell

1 cup light brown sugar

1/4 cup white sugar

1/2 cup butter

2 eggs

1 tablespoon all-purpose flour

1 tablespoon milk

1 teaspoon vanilla extract

1 cup chopped pecans

Preheat oven to 400 degrees F (175 degrees C). In a large bowl, beat eggs until foamy, and stir in melted butter. Stir in the brown sugar, white sugar and the flour; mix well. Last add the milk, vanilla and nuts. Pour into an unbaked 9-in pie shell. Bake in preheated oven for 10 minutes at 400 degrees, then reduce temperature to 350 degrees and bake for 30 to 40 minutes, or until done.

Flaky Pie Crust

1 1/4 cups all-purpose flour

1/4 teaspoon salt

1/2 cup shortening, chilled

3 tablespoons ice water

Whisk the flour and salt together in a medium size bowl. Cut in the cold shortening until the mixture resembles coarse crumbs. Drizzle 2 to 3 tablespoons ice water over flour. Toss mixture with a fork to moisten, adding more water a few drops at a time until the dough comes together. Gently gather dough particles together into a ball. Wrap in plastic wrap, and chill for at least 30 minutes before rolling. Roll out dough, and put in a pie plate. Fill with desired filling and bake.

Grandma’s Attempt at Vegan: Chili-Mac by Ashley McConnell

1 box elbow noodles

1 can red kidney beans

2 small cans tomato sauce

Garlic

Onion (1/2-1 whole)

1 tbsp oil

Chili powder

Brown chili powder in a pan until it is basically almost burned. Brown onions, garlic, salt and pepper in another pan. Then mix everything together with the tomato sauce. Add the beans. Let is simmer while the noodles cook. Cook noodles. Mix it all together. Yummy yummy.

Grandma’s Goo-lash by Ashley McConnell

1 box of elbow noodles

1 can Van de Kamps pork and beans

1 pound ground beef

2 small cans of tomato sauce

Onion (1/2-1 whole)

Garlic

Salt

Pepper

Brown the meat with the garlic, onion, salt and pepper. Dump grease. Add the Pork & Beans. Add the tomato sauce. Simmer sauce while noodles cook. Cook noodles. Mix together. Yummy yummy.

Hominy Casserole by Joseph Sloggy

2 16 oz cans hominy
1 16 oz can diced tomatoes
1 white onion
1 tsp. oregano
1 tbl. flour
1 cup water
1 cup shredded monterey jack cheese

Preheat oven to 350 degrees. Saute onions until translucent. Add
oregano, salt and pepper. Add hominy, and tomatoes. Cook for 5 mins.
Add water and flour. Stir. Transfer to casserole pans. Cover with
cheese. Bake for 35 mins.

Chinese Chicken Salad by Emily Milstein

Ingredients:

1 ••• pounds cooked chicken meat, shredded (not too small)

••• head of green cabbage

••• head of red cabbage

3 to 4 green onions, chopped

1 ••• packs uncooked ramen noodles, broken into small pieces*

4 Tbsp slivered roasted almonds (spread in single layer on cookie sheet, bake at 300° for 8 minutes)

4 Tbsp sesame seeds

Dressing:

••• cup sesame oil

••• cup canola oil

6 Tbsp rice vinegar

••• tsp black pepper

2 Tbsp sugar

dash of salt

 Cut cabbage head in half, then into 4 wedges. Then cut across each wedge, making thin slices.

 Combine in a large bowl: sliced cabbage, green onions, shredded chicken, ramen noodles, almonds, and sesame seeds. Set aside.

 In a glass jar combine: sesame and canola oils, vinegar, sugar, salt, and pepper. Shake vigorously. Immediately pour over salad and toss gently.

 Refrigerate one hour before serving.

* The easiest way to smash is to place noodles in a plastic bag and roll a rolling pin over them.

Sauteed Veggies & Brown Rice by Kayla Harrington

Lightly sauteed organic broccoli (four heads), cauliflower (four heads), six leeks, five yellow onions, garlic, in olive oil with salt and black ground pepper over steamed organic brown rice. (All organic)

Marble Cake by Alexa Klingler

Cake:

1/2 cup Clover Butter
1 cup organic Sugar
1 ts Vanilla
3 Eggs
2 cups organic sifted flour
2-1/2 ts Baking powder
1/4 ts Baking Soda
1/4 ts Salt
2/3 cup Milk
About 3 Squares (1-oz) unsweetened melted chocolate, but I used almost 5 squares :)

Cream butter and sugar till light. Add vanilla and eggs, one at a time,
beating well after each addition. Sift together, baking powder, and salt.
Add to creamed mixture alternately with milk, beating after each addition.
Combine remaining ingredients and stir into 1/3 of the batter. Alternate
batters by spoonfuls in greased and lightly floured loaf pan (or 2 8"
round cake pans) and zigzag spatula through batter. Bake at 350F for 55 to
60 minutes (35 to 40 minutes for round pans).


Vanilla Frosting:
1/4 cup butter
1/4 ts salt
2 ts vanilla
3 cups sugar
1/4 cup milk.

Combine all ingredients and mix it until desired consistency (extra thick and rich)!

Spanish Brown Rice by Alec Dixon

(1) can diced tomatoes
(2-3) cups of Water or chicken broth
(1) TBS. olive oil
(1) bell pepper
(1) large onion
(6) cloves garlic
(1-1/2) cups of brown rice
(1/8) tsp. cayanne pepper

Flavored Rice by Sandra Kim

All you need is rice, soy sauce, sesame oil, dried sesame seeds and an egg. Usually we would use one day old rice that we had either left in the pot or rice cooker, fry an egg and place that on top of whatever amount of rice you wanted. Then you pour in the soy sauce and sesame oil and sprinkle in the dried sesame seeds. You mix it up and there you go. Quite simple, no?

Harvest Loaf Pumpkin Bread by Skyla Baxmeyer

1 3/4 cup sifted flour

1 cup sugar

1 tbsp baking soda

1 tbsp cinnamon

1/2 tbsp salt

1/2 tbsp nutmeg

1/4 tbsp ginger

1/ tbsp ground clove

1/2 cup butter

3/4 cup pumpkin

2 eggs

3/4 cup chocolate chips

3/4 cup walnuts

Preheat oven to 350. Sift all dry ingredients together in separate bowl. Cream butter and combine with sugar and eggs in another bowl. Combine dry and wet ingredients and mix. Pour into greased 9 in. loaf pan and bake for 65 - 75 minutes at 350 degrees.

Enjoy!

Mike Hayes’ Apple Pie Recipe

Note: This pie can be made gluten free by using a gluten free crust, since the filling and sauce recipes are both gluten free.

Ingredients:

2 homemade or store bought pie crusts

About 8 apples tart apples preferred.

1/2c butter

3Tbs gluten free all purpose flour

1/2c brown sugar

1/2c sugar

1/4c water

To make the pie:

Slice the apples into wedges about 1/2inch thick. Remove the core and any seeds. Align apples in the piecrust so they fit together and so they raise slightly above the edge of the pie pan in the center. If you are using the sugar topping as a filling add it now. Roll out the second sheet of pie dough and cut it into strips about 1/2inch wide. Lay them down across the pie to form a lattice. Press the pieces into the edge of the piecrust. After the lattice is completed drizzle the topping over the lattice. Be sure to pour it slowly so it does not pour over the sides.

To make the sugar filling/topping:

Melt the butter in a saucepan. Add the flour and mix. Add both sugars and the water. Mix and bring to a boil. Reduce heat and simmer for 5 mins.

This sauce can be added to the filling of the pie or drizzled on top over the lattice.

Eggplant Rollatini by Emilie Winfield

Ingredients:
Eggplants (however many you want- we'll use 2 for this recipe)
Olive oil or butter for pan frying the eggplant
Couscous (about 1/2 to 3/4 cup)
Marinara Sauce (about a cup)
Basil, chopped
Mozzarella cheese

Directions:
1. Cut the eggplant longways into strips that are about a quarter inch thick. Pan fry them in the butter or olive oil until they are golden brown and a little soft.
2. Cook the couscous
3. Put a couple tablespoons of couscous onto the end of each slice of eggplant and roll it up longways
4. Put the rolls onto a baking pan and put the basil, marinara sauce, and mozzarella sauce on top
5. Bake in a 375 degree oven for about 10-15 minutes

Enjoy!

Butternut Squash Fries by Kim Picard

Ingredients:

butternut squash

salt

Directions:

- Boil the butternut squash for about 5 minutes to soften the peel.

- Peel and de-seed the squash.

- Slice it into sticks like french fries.

- Arrange the fries on a baking sheet and lightly season with salt.

- Bake for 30 minutes at 425 degrees, flipping them over halfway.

- You can also spice them up with cinnamon, nutmeg, ginger, or pumpkin pie spice if you're feeling fancy!

Foccacia Bread by Kim Picard

Ingredients:

1 cup milk

1 tsp sugar

1 tbsp yeast

1 tsp salt

1 tbsp vegetable oil

1 tsp crushed garlic

1 tsp oregano

1 tsp thyme

1 tsp basil

1 pinch black pepper

3 cups flour

2 tbsp olive oil

1 tbsp parmesan cheese

1 cup mozzarella cheese

Directions:

- Proofing the yeast: Warm the milk to about 110 degrees F. Stir in the sugar and yeast. Let it sit until you see a creamy foam on the surface.

- Add the salt, vegetable oil, garlic, oregano, thyme, basil, and pepper.

- Add flour and kneed the dough for 5 minutes.

- Place the dough in a large bowl, coat it with olive oil, cover with a damp cloth, and let it rise in a warm place for 20 minutes.

- Shape the dough into a 1/2 inch thick rectangle on a greased baking sheet. Let it rise for 20 more minutes.

- Brush the top with olive oil. Sprinkle on a pinch of salt, parmesan cheese, and mozzarella cheese.

- Bake for 15 minutes at 450 degrees.

- Makes 8 servings.

Garlic Mashed Potatoes by Anthony Garza

Ingredients:

Potatoes
Garlic
Salt
Butter
Milk

1. Boil [per] 10 potatoes, unpeeled (because the peel is the only part worth eating, in regards to nutrition)
2. Drain; mash potatoes.
3. Add three quarters of butter and continue mashing
4. Stir in some Raw Strauss Milk, splash and stir until creamy
5. Add garlic and salt until a favorable flavor has been established.
6. Feed it to people

Natalie Loflin's Bread Pudding:

3 to 4 packed cups cubed bread (ok if stale or frozen)
3 eggs
3 cups milk (lowfat ok)
1/3 cup sugar
1/2 tsp salt
2 tsp vanilla extract

1) Preheat oven to 350 F
2) Spread the bread in the pan
3) Beat together remaining ingredients. Pour the custard over the bread.
4) Bake about 35 minutes, or until firm but not dry. Serve warm or at
room temperature.

ENJOY!

Couscous Pilaf by Zak Greenwald

1 cup Couscous
1 cup water
1 whole white onion
2 cloves of garlic
1/2 a tomato
olive oil
Bragg's is desired

Boil 1 cup of water and pour over 1 cup of couscous in a separate shallow container. Let sit 3-5 min and then stir in air with a fork to make it fluffy.

Rough chop the onion and garlic and brown in pan with olive oil (add some Bragg's if you want a saltier taste). Throw in a chopped tomato at the end to give it a little heat but not so much as to make it mushy.
Add this to the couscous and mix in well.

Lentil Pate (aka Mock Chopped Liver) by Eliza Lubetkin

¾ cup lentils
1 onion
¾ cup walnuts finely chopped
1 hard boiled egg
salt and pepper to taste
olive oil

Cover lentils with water and cook until done (30-40 min). Brown the
onion (chopped) in olive oil. Put lentils, walnuts, and onion in
food processor or blender and blend. Add salt and pepper, and hard
boiled egg and continue to process until fairly smooth. Serve
chilled.


German Rye Bread Recipe (makes four small loaves)

4 cups warm water (110 to 115 degrees
6 tablespoons sugar
1 (.25 oz) package active dry yeast
2 tablespoons caraway seeds (optional)
2 teaspoons salt
2 cups rye flour
3 ½ cups whole wheat flour
3 1/3 cups bread flour
1 teaspoon cornmeal

In a large bowl, mix the water, sugar, and yeast. Let stand 10 min.

Add caraway seeds, salt, and all flours. Combine thoroughly. Allow
dough to rise for 1 hour in a warm place

Meanwhile, grease two baking sheets with nonstick cooking spray and
sprinkle with cornmeal.

After 1 hour of rising, divide dough into four sections and shape into
rustic loaves on the baking sheets. Allow loaves to rise 30 min.

With a sharp knife, make several slashes across the top of each loaf
of bread. Bake at 400 degrees for 30-34 min.

Remove loaves when the tops are golden brown. Brush the tops of your
German rye loaves with melted butter for a softer bread crust. Cool
on wire racks

Black Beans by Joel Gonzalez

Ingredients:

Black Beans

with salt, pepper,

diced green bell peppers, onions, lime

and mushrooms as a meat substitute.

Mixed with white rice.