Lentils for the base -- get these started now
as they take the longest to cook.
With the lentils on the boil, chop up carrots,
onions, celergy and potatoe. After giving the
lentils a 10 minute head-start, add these
vegetables to the pot and cook everything for
30 minutes.
Now is the time to add optional items like a
can of chopped green beans, or a can of peas.
Some may enjoy a bit of squash, or turnip.
Next is the flavor items -- a can of vegetable
soup is great for this, so toss one in. Also
throw in some parsley for health as well as
flavor. Finally, you may wish to add a can of
nibblets corn or a packet of japanese noodles
or some pre-cooked rice you had as a leftover
in the fridge. If there is still not enough
flavor for your tastes, pop in a vegetarian
boulion cube or a bit of "Spike" or similar
vegetarian seasoning.
1 c. white sugar
Mix butter and sugar in a pot. Add a tablespoon
of molasses or golden syrup and a pinch of salt.
Heat it all slowly to 290 degrees F (using
thermometer in toffee) for about 25 minutes.
Extras: coconu or raisins (a handful)
(this recipe at least 100 years old)
1 cup golden syrup
Mix these into a smooth batter
2 cups flours
Press mixture eveningly into a well greased
cooking sheet with greased hands.
Bake at 325 degrees for 30 minutes.
Dissolve 1 tsp sugar in 1/2 cup lukewarm
water (100 degrees F or 38 degrees C).
Over this, sprinkle 1 envelope of active
dry yeast. Let stand for 10 minutes.
Then stir briskly with a fork. In a large
bowl mix softened yeast mixture together
with 1/4 cup corn oil, 1/2 cup lukewarm
water, 1 tsp salt, 1 1/4 cup all-purpose.
Beat vigorously by hand or with electric
mixer. Then gradually beat in with a
spoon an additional 1 to 1 1/4 cups all-
purpose flour.
Work in last of flour with a rotating
motion of the hand. Turn dough onto a
floured surface and knead 8 to 10 minutes.
Shape into a smooth ball and place in a
greased bowl, rotating dough to grease
surface. Cover with a damp cloth and let
rise until doubled (about 45 mins). Keep
in a warm place.
After rising, punch dough and divide in
half. Form each half into a ball and place
on greased baking sheets. Press out with
palms into circles about 12 inches in
diameter, making edges slightly thicker.
Spread out pizza (or lasagna) sauce to
taste, then on each circle of dough arrange
2 cups of grated Mozzarella cheese, 1/2 cup
slice mushrooms (canned or fried), 1/2 cup
chopped green peppers, 1/2 cup chopped red
peppers, 1 cup of quartered then sliced
onions, 1 tbsp slice olives, and as much
garlic as you can stand (I put in 6 cloves).
For those who like a mildly spicey flavor,
try slicing up a banana pepper.
Bake in preheated 400 degree F oven for 25
to 30 minutes or until pastry is golden brown.
Beyond its unique fat-reducing properties, parsley
Mix in a large bowl:
Optional: spinach, lettuce or mint
Beat 4 eggs in a small bowl. Then add wet to dry and mix well
with a spatula. Put in a medium hot buttered fry pan and pat
down with spatula when crisp and brown. Cut in half then
quarters and turn sections over. Cook until done.
I've never obtained my mom's recipe, but I did an entire
Floydcast about it. The MP3 file can be downloaded here.
Recipe unavailable, due to lack of
1 c. brown sugar
1/4 pound margarine
1/8 pound butter
1 cup brown sugar
1 cup butter
1/2 tsp salt
2 tsp baking powder
1/2 tsp baking soda
3 cups medium oatmeal
3 tsp ginger
1 tsp nutmeg
is one of the most nutritious foods you can eat.
1 bunch of finely chopped green onions
1 large bunch of parsley
(just the tops, chopped fine)
1 tsp. baking powder
adequate security clearance.