Lime Cottage Cheese Jello

1 box lime sugar free jello (small or large, depending on size salad)
1 small I think it's 1 pt.(not individual size) container cottage cheese (small curd)
Prepare jello as directed on package, let cool in frig for about 1 hour, add the cheese &
mix well. Jello will turn a bit cloudy, that's fine.

Jello Carrot Salad

You will need:

1 box orange sugar free jello, small or large size( depending on how large a salad you
want) Prepare as directed on package, will have specific instructions for adding fruit &
vegetables.

About 2 C shredded carrots (you'll want a lot for the amount of jello used, but not so
much that it isn't well covered with the jello.)

Small can of WELL drained crushed pineapple.

Pea Salad

This is one of my mothers recipes.

You will need:

1 small package of frozen peas thawed ( in a hurry, remove from package, place in cold
to warm water, drain well)
1-2 hard boiled eggs chopped
1 small onion finely chopped
1 small jar chopped pimento
pickle relish to taste, maybe 1 Tbsp or so
celery seed, about 1 Tbsp
1 finely chopped carrot for color & maybe a few finely chopped red radishes.
~1 C or so shredded cheddar cheese (optional)
Mayonnaise to blend. Not a lot.

VARIATION: To make Macaroni Salad add all of the above to elbow macaroni which
has been cooked as directed on package.

Potato Salad

This is one of my mothers recipes.

You will need:

1 medium potato per person, peel & cut into medium chunks, cook just until tender (try
putting a toothpick in a bigger chunk) Yukon Gold potatoes work really well.
Drain & rinse the potatoes in cold water, drain well. Place in a large bowl.
1 small finely chopped onion
1-2 hard boiled eggs chopped (optional)
2-3 chopped dill or sweet pickles or pickle relish to taste
1 Tbsp or so of celery seed If you like it add more
1 Tbsp or so of dill weed. "" """ "
salt & pepper to taste or none at all
A good squirt of prepared mustard, more or less as you like it.
Enough mayonnaise to mix well, but not soupy. Remember, you can always add, can't
take out.

Fake Ham Salad Sandwich Spread

You will need:

1 large package (~ l lb.) turkey bologna. (it's less greasy than beef/pork)
1 small onion
a few sweet or dill pickles or can use pickle relish to taste
2 or 3 hard boiled eggs

Put the above through a grinder (except the relish)
Add a small jar of chopped pimentos, ~ C or so of shredded cheddar cheese if you like,
about 1 Tbsp or so of celery seed & enough mayonnaise to blend to spreadable
consistency. Don't add a lot, see how it does when stirring. Too much & it will be
soupy.

Persimmon Pudding

2 C. sugar (Can use splenda for low sugar)

1 tsp cinnamon

1 tsp nutmeg

2 C flour

2 pinches of salt

2 Tbsp baking powder

2 Tbsp margarine ( I usually kind of shave it so it will be more evenly distributed)

2 eggs beaten

2 C persimmon pulp

2 C milk ( I use skim & it works well) (Can use water for a milk free)

Preheat oven to 350 degrees

Put all ingredients into a large bowl, mix well with electric mixer.

Pour into greased 9x13 inch pan

Bake 30 min

My Pumpkin Pie

This is one of my mothers recipes.

You will need:

2 C pumpkin

½ C brown sugar

½ C white sugar

1 tsp salt

1 tsp cinnamon

½ tsp nutmeg

½ tsp ginger

1 Tbsp flour

Using a whisk, mix the above well then add the following:

3 beaten eggs

1 ¼ C milk (I just use skim)

Pour into a 10 inch pie shell. I think you have 1, if not do a 9 inch & try putting the left over pumpkin mixture in a Pam sprayed (I like to use oil on a paper towel instead) custard type dish & bake. I use to do something like that with a Wt Watcher recipe (lost it), it won’t take near as long.

Cover the edge of the crust with foil, bake in a preheated 425 degree oven for 15 min then decrease temp to 350 degrees.

Bake an additional 25-30 min.

Remove the foil the 15 min before the end of baking time. To check if done, put a table knife in the center (run the knife under a little water first), it should come back clean. If the crust hasn’t browned or if the knife isn’t clean, give it about 5 or so more minutes.

Let pie cool completely, cover & keep in the frig.

Halva

This is one of my mothers recipes.

You will need:

1 14oz box of farina or cream of wheat
2 c sugar
1/2 c chopped pecans
4 eggs, slightly beaten
1/2 lb melted butter
2 tsp ground cinnamon

Syrup:
2 c sugar
1 c water
3 whole cloves
1 cinnamon stick

Melt the butter and set aside.
Mix all dry ingredients well.
Add beaten eggs and mix well
Add melted butter and mix well
Pour into a greased 8 x 11 inch pan.
Bake at 350 for 40 to 45 minutes or until toothpick comes out dry.
While warm, cut into squares and pour syrup over it.

Syrup (make wile the halva is baking):
Bring syrup to a boil and simmer 15 - 20 minutes.
Let cool slightly and pour over the halva.

Gazpacho

Recipe form a family friend.

You will need:

2 cloves garlic
1.5 t Salt
1 white onion (or 1 mild red onion)
2 bunches green onions
1 - 2 green peppers
1 cucumber
1.5 cup celery
1.5 cup mushrooms
14 oz tomatoes (or equivalent fresh)
1.5 - 2 T parsley (T = tablespoon)
1.5 t ground pepper (t = teaspoon)
0.5 t Tabasco sauce
1.5 t Worcester sauce
0.5 cup tarragon vinegar
46 oz V-8 juice

*The Worcester sauce contains anchovies so ditch to make vegan.

Chop / puree all vegetables finely.
Crush/mince and blend garlic, V-8 add other seasonings and liquids.
Pour over veggies in larger bowel

Spaghetti Sauce (Pesto like)

You will need (for one large plate of pasta):

Fresh basil (10-20 good sized leaves)
1-3 cloves of garlic
Black pepper (to taste)
Extra virgin olive oil
Parmesan cheese (block not the stuff in a can)

Chop the garlic and bail.
Add the olive oil so that equal parts soils (garlic and bail) and oil.
Add pepper to taste (should be quit a bit)

Mix the sauce with the pasta.

Very generously grate the Parmesan over the pasta.

Peanut alfalfa rice

Recipe from my good friend Kyle Riley

You will need:

1c rice (basmati works the best)
Dry roasted unsalted peanuts (to taste)
Alfalfa sprouts (to taste)
Soy sauce (to taste)

Cook the rice.
Mix every thing to together (the alfalfa sprouts don't like to mix to start with)

Peanut Coleslaw

You will need:

A very large bowl
1 head red cabbage
1 head wight cabbage
1 jar (16oz) honey roasted peanuts
Your favorite creamy coleslaw dressing to taste (~1 small jar) or you can use the dressing from the Broccoli Salad.

Chop or grate the cabbages.
Add the cabbage, peanuts, and dressing to the bowl and mix. Allow to site in the refrigerator for at least 4 hours. Re mix before serving.

You will not need as much dressing as it first appears since the dressing will pull some of the water from the cabbage as it sites.

Red beans and Rice

Recipe given to me by my good friend Akeysha (Perkins) Headley

You will need (I normally will double every thing to make left overs):

2 cups rice

2 x 16oz cans of dark red kidney beans

1 x can (~15 oz) coconut milk

crushed tomatoes to taste (~7oz)

1 bunch cilantro

1/2 large red onion

olive oil

cayenne pepper to taste

Start cooking the rice.

Chop the onion.

In a 4 qt pot (not the one with the rice) saute the onion in the olive oil.

Then add the coconut milk, beans (partially drained) and crushed tomatoes and set heat on high. Simmer for a few minutes

Chop the cilantro

Add the cilantro and cayenne pepper and turn off the heat.

Serve over rice or I will mix the rice right into the beans.

To keep, mix the rice with the beans so the rice will not dry out.

It is good cold.