Thursday, February 18, 2021

Granola (David Evans)

 12 cups Quick Oats

1 cup cornmeal

1 cup flour or Wheatgerm

2 t Salt

3-4 cups seeds and nuts (walnuts, almonds, cashews, etc...)

2 cups Brown Sugar

1 t Cinnamon

2 cups Water

1 cup Oil

1 T Vanilla

Combine all ingredients in a big bowl. Spread out between 3 or 4 cookie sheets and bake overnight at 175° F. Store the granola in an air-tight container. Serve with milk and fruit.

Taco Soup (David Evans)

 2 Tomatoes, chopped

1 4-oz can Green Chillies, chopped

2 8-oz cans tomato sauce

2 cloves garlic, minced

2 cups Frichik, chopped

4 cups Water

2 T Sugar

3 t Chili Powder

2 t Salt 

1/2 t Oregano

1 t Cumin

1 Onion, chopped

1 or 2 cans Black Beans

Combine in a large kettle and cook until vegetables are soft.

Serve with corn chips lettuce, olives, chopped green onions, cheese, sour cream, salsa, fresh cilantro, fresh diced jalapeno.

El Dorado Casserole (David Evans)

 Spray a 9x 13 pan with non-stick spray. Cover the bottom of the pan with Frito corn chips. 

Mix Together:

1 block firm tofu (or cottage cheese)

1/2 cup Sour Cream

Onion Powder

McKay's Chicken Seasoning

Garlic Powder

Mash tofu with fingers until it resembles cottage cheese. Season to taste. Add sour cream and mix together. Sprinkle mixture over corn chips.

In a skillet, saute:

1 chopped Onion

1 Green Pepper, diced

2-3 cups Vegeburger

Then Add:

1-15 oz can tomato sauce

1 can Sliced Olives

1 pkt Taco or Enchilada seasoning

1 can Kidney Beans

Spread mixture over chips and tofu. Sprinkle with shredded cheese. Bake at ° for 30-45 minutes - until bubbly and warm.

To serve; Top the casserole with shredded lettuce, tomatoes, olives, green onions, mushrooms, avocado. Provide salsa and ranch dressing as toppings.

German Potatoes (David Evans)

 3 cups Potatoes, cubed, cooked in salt water

1 cup Mushroom condensed soup 

1/2 cup Mayonnaise

Frozen or canned veggie links, chopped

Chopped onions

1 cup Sour Cream

1 cup Sauerkraut

Bake 30 min. @ 350° F

Special K Loaf (David Evans)

 3 - 12.3 oz pkg Tofu

2 T Chicken Seasoning

1/4 cup Olive Oil

1 cup walnuts, chopped fine

1 onion, chopped fine

1 - 12oz box Special K cereal

Spread about 1" thick in a greased baking dish.

Bake at 350° F for 1 hour.

Brown Rice Casserole (David Evans)

 Braise in small amount of oil:

1 cup chopped celery

1/2 cup chopped onion


1 can cream of mushroom soup

1/2 cup mayonnaise

1/2 t Salt

1 can Fri Chik

2 cups cooked long-grain brown rice

Mix together with the sauteed veggies. Bake at 350° for 1 hour, or until hot and bubbly.

Savory Lentils (David Evans)

2 cups Lentils, dry

4 cups Water, wet

1 8-ounce can Tomato Sauce

1 large Onion, chopped

1/4 t Oregano

1/4 t Garlic, powder

1/4 t Paprika

1/8 t Cumin

1.5 t Salt

1/4 t Basil

Spinach - optional

Sort, rinse and drain lentils. Add all ingredients and cook for 1 hour.

Crock-pot: Place on automatic for 6-8 hours.