University of Idaho



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Yankee Harvest Recipes

Grandma's Real Old-Fashioned Natural Lemonade

Makes about 8 cups

A Old-Fashioned Summer time treat ...!

Great pick-me-up, thirst-quenching, and not too sweet.

Lemon Juice, freshly squeezed from 8 large lemons (1-1/2 cups)

1/2  cup of sugar, granulated - more or less to taste

5  cups cold well water

1  large lemon, cut into small wedges or thin cartwheel slices

Freshly made Ice cubes. Make fresh ice cubes, as they may pick up freezer odors over a period of time, if not used regularly.

In a large pitcher, combine the freshly squeezed lemon juice, granulated sugar and 2 cups of cold water; stir briskly to dissolve the sugar. Add the remaining ingredients and stir briskly again.

To make a Honey Flavored Lemonade:

Substitute your favorite "honey" for the granulated sugar. Adjust more or less to taste.

To make a Pink Lemonade:

Add a few drops of grenadine syrup or Grandma's red frosting food coloring.

It's a hot summer day, breezes just barly moving, and your sitting in a rocking swing, on the cool shaded front porch. You are sipping a ice cold glass of lemonade, with some leftover birthday cake, from the day before. It can't get any better than that. Not a care in the world. Enjoy the lazy day...!

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Low-Fat Spinach Dip

Here’s a lightened up version of an entertaining classic!

1 300g pkg. Western Family frozen chopped spinach, thawed,drained

1 8 oz/227 mL tin Western Family sliced water chestnuts, drained, chopped

2 green onions, finely chopped

2 175 g containers fat-free plain yogurt

125 mL Western Classics Peppercorn Ranch dressing ½ cup

75 mL Western Family spoonable light mayonnaise 1/3 cup

2 pumpernickel or sourdough loaves

1. In large bowl, combine spinach, water chestnuts and green onion. Stir in yogurt, dressing and mayonnaise. Chill for 2 hours.

2. To serve, hollow out centre of one loaf. Cut removed bread into cubes; cut additional bread cubes from second loaf as required. Fill centre of hollowed-out bread with dip and surround with bread cubes.

Makes 4 cups

Nutritional analysis per serving (1 Tbsp)

Calories 15, Protein 0.4 g, Carbohydrate 0.8 g, Fat 1.1 g

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Green Beans with Sun-Dried Tomatoes

Ingredients (use vegan versions):

• 1 lb fresh green beans

• 1 med onion

• 3 oz sun-dried tomatoes chopped

• 1 tablespoon roasted chopped garlic

• 2 tablespoon olive oil

Directions:

Sauté onions and garlic in olive till onions clear in large skillet, add green beans, sundried tomatoes and salt and pepper. Add enough water to cover bottom of pan. Cook until desired doneness.

Serves: 4

Preparation time: 20 mins

Garlicky Pine Nut Green Beans

Ingredients (use vegan versions):

• 1 lb green beans

• 4-10 cloves garlic (this is up to you) minced or pressed

• 5-8 oz pine nuts

• 1/4 cup Earth Balance non-hydrogenated vegan margarine

Directions:

Steam green beans for 8-10 minutes until tender.

Saute garlic in Earth Balance Margarine until tender add pine nuts and green beans. Toss to coat.

Enjoy!

Serves: 4

Preparation time: 15 minutes

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| |Lime Rice |

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Ingredients

2 cups boiled and cooled rice

2 green chillies

1 stalk curry leaves

1 onions finely chopped

1 tbsp. grated fresh coconut

1/2 tbsp. coriander finely chopped

1/4 tsp. each cumin seed, mustard seeds, urad dal

1/4 tsp. turmeric powder

2-3 pinches asafoetida

salt to taste

juice of half lemon

1 tbsp. oil

Method

1. Use a heavy or nonstick pan.

2. Heat oil, add seeds, and dal. Allow to splutter.

3. Add green chillies, curry leaves, onions, asafoetida

4. Cook till onions are light pink.

5. Add rice, turmeric, salt, lemon, coriander, coconut.

6. Stir gently till well mixed.

7. Cover and simmer till steaming hot.

8. Serve hot.

Making time: 20 minutes

Makes: 3 servings

Shelflife: Best fresh

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Rice Index

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Vegetarian Enchiladas

|[pic] |From Linda Larsen, |

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This simple recipe is creamy and rich. It uses meatless protein crumbles, corn tortillas, and enchilada sauce.

INGREDIENTS:

• 1 Tbsp. olive oil

• 1 onion, chopped

• 3 garlic cloves, minced

• 2 cups frozen ground beef substitute crumbles

• 10 oz. can condensed cream of mushroom soup

• 1/2 cup milk

• 4 oz. can chopped green chilies, undrained

• 10 oz. can enchilada sauce

• 8 oz. can tomato sauce

• 10 (6") corn tortillas

• 2 cups shredded Cojack cheese

PREPARATION:

In large skillet, saute onion and garlic in olive oil until tender. Add beef crumbles, soup, milk, and chilies. Simmer, stirring frequently, for 4-5 minutes.

Spray 9x13" baking pan with nonstick cooking spray. [pic]

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In medium bowl, combine enchilada sauce and tomato sauce. Pour 1 cup of this sauce into bottom of prepared pan. Soften corn tortillas by wrapping them in foil and placing in a 350 degree oven for 5-8 minutes.

Fill corn tortillas with crumbles mixture and roll up. Place on top of sauce in pan. Pour remaining sauce over filled enchiladas and sprinkle with cheese. Cover with foil and bake at 375 degrees F for 30-35 minutes. Remove foil and bake for 5-10 minutes longer, until cheese is melted and casserole is bubbly. Serves 6 [pic]

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Tofu Pumpkin Pie

Ingredients (use vegan versions):

• 1 can (16 ounces) pureed pumpkin

• 3/4 cup vegan sugar

• 1/2 teaspoon salt

• 1 teaspoon ground cinnamon

• 1/2 teaspoon ground ginger

• 1/4 teaspoon ground cloves

• 1 package (10-12 ounces) silken/soft tofu, processed in blender until smooth

• 1 9-in unbaked vegan pie shell

Directions:

Preheat oven to 425 F. Cream the pumpkin and vegan sugar. Add salt, spices, and tofu, mix thoroughly. Pour mixture into pie shell and bake for 15 minutes. Lower heat to 350 F and bake for another 40 minutes. Chill and serve. Don't use the low fat tofu, then the pie tastes like it was made with tofu. This pie is soooo yummy, it will fool almost anyone. I made it last Thanksgiving for my whole family, I am the only one, and everyone asked for seconds. They begged me to make another one for Christmas dinner. Top with non dairy topping and it will fool any pumpkin pie lover. Nutrition Information: calories-195; fat-6g; saturated fat-2g

Serves: 8

Preparation time: about 1 hour + chilling time

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Microwave Caramel Corn

Cecil's Note: I start with hot air popped popcorn, about 4 quarts.

• 1 Cup brown sugar, packed

• 1 stick of butter or margarine

• 1/4 Cup white corn syrup

• 1/2 tsp salt

• 1/2 tsp baking soda

Combine everything except soda and popped corn in a 1 1/2 to 2 quart microwavable bowl Put in microwave on HIGH and bring to a boil. Cook for 2 minues. Remove from microwave and stir in soda. Put the popped corn in a large brown grocery bag and pour the syrup over the popped corn. Close bag and SHAKE vigoriously. Cook in bag on HIGH power microwave for 1 1/2 minutes. Remove and SHAKE and cook another 1 1/2 minutes. Cook another 1 1/2 minutes if needed, depending on individual microwave power. Pour onto a cookie sheet to cool. When cool, break apart and store in any air tight bag or container. A used bread wrapper works, if it is air tight.

WARNING: Never Never leave a brown bag in the microwave unattended. Some of them may have small metal particles in them, and can catch fire if left in the microwave too long.

C. Howard, April, 1997

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