Saturday, November 27, 2021

Goup (Don and Matlee Parks)

 1T Fresh Parsley, chopped

3-4 T Onions, chopped

1-2 Dill Pickles, chopped

1/2 cup Celery, chopped

Mayo and Pickle juice to thin to similar consistency as tartar sauce.

Mix and use for topping on spuds or w/skallops.

Friday, November 26, 2021

Garbanzoes and Dumpling (Robin Kyle)

 2 cans of garbanzos

1 onion chopped fine

1 qt tomato juice

salt to taste

Boil together until tender.


2 eggs, well beaten

1 t Sugar

3/4 cup milk

3/4 cup flour

pinch salt

2 T Butter

1 egg, add later.

To beaten eggs, add sugar, salt, flour and milk. Pour into frying pan containing the melted butter. Stirl until cooked like scrambled egg but not brown. Cool, when about to serve, bean 1 more egg into mixture. Drop by spoonful into soup. Boil with cover on for 10 minutes. May add sprinkle of chopped parsley over the top. 

Split Pea Soup (Robin Kyle)

 2 cups Split Peas, dry

2 stalks Celery, chopped

2 qts. cold water

2 carrots, chopped

1 onion, chopped

1/4 t Thyme

1/4 t marjoram

1 bay leaf

Dash Cayenene

Salt to taste

Cover and cook until peas are soft. Serves 6-8

Potatoe Salad (Matlee Parks)

 2-3 cups Boiled Potatoes, diced

2-3 hard boiled eggs

1 large dill pickles, finally diced

1 T Finely chopped Onion

1 T Chopped pimento or Red Pepper

1 t Paprika

1-2 T Finely choppped Fresh Parsley

A small amount (1/4 cup) of Celery, if desired.

1/2 cup Mayonaise (thinned with 1 or 2 T of Dill pickle juice)

Mix all together. Add more mayo if needed for good consistency. This will probably serve 4-6.

Special K Roast (Kathy Stromeyer)


    1/2 Stick Margarine - melted

    1 small onion chopped


2 cups Cottage Cheese

~1T La Choy Soy Sauce

1 pkg George Washington Broth

3 eggs

2 cups? of special K

Bake in greased Pie Plate

350 deg F 30-45 minutes.

Murg Kari / Chicken Curry (Ruby Stahlnecker)

 In a heavy skillet, fry for 7 to 8 minutes:

    2T Oil

    1.5 cups Slivered Onions

    1T ground Garlic

    2.5t grated fresh ginger

Add the following masalas (spices), stir well and fry for another minute. Watch carefully as spices can burn easily.

    1 T Salt

    1 t Cumin

    1 t Turmeric

    1 t Ground Coriander

    1 t Cayenne Pepper

    1/4 t. ground fennel

    1T Water

Add and simmer 1/2 hour to blend the flavors. Longer is better.

    1/4 cup Water

    1 cup Chopped tomatoes (1 can of diced tomatoes)

    1/2 cup Plain yogurt (add it slow to hot mixture or it will hurdle)

    1 T Lemon Juice

    2 T Finely chopped fresh Cilantro

    1 t garam masala (Indian Curry Powder)


I feel that the most tasty is to use the frozen Worthington Chicken Roll slice in 1" slices and then cut each slice into 'bite-size' pieces. When this is not available, the canned Fri-Chik makes a good alternative. Sandi Hann makes 'chicken-like' tofu cubes that may work very well. 

This is primarily a 'family' size recipe-- I usually double or triple it as it is a favorite for our family.


Wednesday, October 6, 2021

Butternut Squash and Edamame Curry

 2 T Virgin Coconut Oil

1/2 medium yellow onion, diced into 0.25" pieces

3 Cloves Garlic, minced

2 T Ginger, minced

1 T Curry Powder

1 t Coriander, ground

3/4 t Red Pepper Flakes (or 2 red pepper individual serve packages)

1 Butternut squash, diced into 1/2" pieces

1 14oz can fire-roasted crushed tomatoes

1 can Trader Joes Coconut Cream

3/4 cup Water

1 t Salt

4-5 cups Baby Spinach

1 small package of shelled Edamame

  • Heat a pot over medium-high heat. Add the coconut oil, and then add the onions. Cook the onions for about 2 minutes, until they start to soften. Add the garlic and ginger and cook another minute.
  • Next, add the curry powder, coriander, and red pepper flakes, and stir to coat the onions with the spices. Add the diced butternut squash, crushed tomatoes, coconut milk, water, and salt. Cover the pot with the lid and bring everything to a boil.
  • Reduce the heat to medium and let the squash simmer for 15 minutes. Remember to stir the pot every 5 minutes or so to prevent the curry from burning on the bottom. After 15 minutes, pierce a piece of butternut squash with a fork to see if the squash is tender. If the squash is still very firm, keep cooking the curry for another 3 to 5 minutes. 
  • Add the Edamame and return to a boil. 
  • Turn off the heat. Add the baby spinach and stir the curry until the spinach starts to wilt. The spinach should start wilting in about a minute.
  • Serve the curry in bowls with a side of brown rice or your favorite grain. Top with chopped peanuts, if desired.

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