Lynns Salad

1 head cabbage, coarsley chopped
8 - 12 green onions, thinly sliced
1/4 c. chopped parsley
3 tbs. sesame seeds
1/4 c. slivered almonds
1 pkg. top ramon noodles, oriental style, crumbled

Toast seeds and almonds in oven,
300 - 350, cool and mix with noodles.
Dressing:
2 tbs. honey
2 tbs. lemon juice
1/4 tsp. salt
1/2 c. safflower oil
mix well.
Just before serving, mix dry ingredients with cabbage,
add dressing and serve immediately.
Recipe from Lynn Rosette

Vegetarian Stuffed Peppers

4 large bell peppers
1 to 2 c. vegeburger, add 1 chopped onion
3 garlic cloves, minced
1/2 tsp. salt - pepper if desired
1/2 tsp. oregano
1 can w k corn, drained, or cooked rice or half of each
1/4 to 1/2 c. mayonaise
1 can tomato soup
1 c. mozzarella cheese
Cut and core peppers. Simmer in boiling water for a couple minutes. Drain and cool under cold water, drain on paper towels.
Saute onions & garlic in small amount of oil, add vegeburger, , seasonings, mayonaise ,cook a few more minutes.
add corn or rice or both
check seasonings, correct if needed.
Stuff peppers, put in pam sprayed pan. tomato soup over all. Bake 350 30 to 45 min.
Sprinkle cheese over peppers, bake til melted.
.
For pot lucks, I cut the peppers in half .Cook in boiling water not more than 1 to 2 min. Assemble them close together in pan. they will be soft.
From the kitchen of Lois Wood

Pistachio Salad

1 box instant pistachio pudding
1 can crushed pineapple
1 cool whip
mix all . chill and serve. mix pudding and pineapple well, add cool whip, mix well.
can last for days in refrig.
given to me by Jeanne from Rolla, Mo.
Made this for soldier dinner, its very good!!
Thanks Jeanne!

Lois Vegetarian Stroganoff

1 can veg.steaks or use homemade gluten, cut in strips
1 large onion, diced small
4 cloves garlic, minced
1 quart vegetarian beef broth, about 4 tsp. powder to 1 quart hot water or
use chicken seasoning., dissolved in water. or vegetable broth with added
veg. beef or chicken seasoning. to taste.
1 can drained mushrooms or use fresh.
few drops kitchen bouquet for color , optional
about 3/4 of a 12 oz. bag wide noodles, I use dumpling noodles.
Cook noodles per pkg. directions, drain and rinse. set aside.
Roll steaks strips in flour, brown in in hot oil both sides.
Add onions, garlic, cook a few more minutes, add mushrooms,
broth and kitchen bouquet. Simmer til broth thicken and veggies
are tender.
adjust seasonings..
Add noodles and sour cream, amount your choice.
This is the recipe I have used for years with "real" meat.
I changed nothing except I used gluten instead of beef.,
and used vegetarian broths.

I served this at the soldier dinner, had a number of comments, all
positive. It was well received. Try it you will like it!!!





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Sandys Green Enchiladas

1 tbs. olive oil
2 large onions, chopped
1/4 tsp. salt
12 corn tortillas
12 oz. jack cheese, shredded
10 oz. spinach, frozen, chopped, thawed
2 green onions, sliced
4 oz. green chilies, diced
2 cans mushroom soup
1/2 pint sour cream
Heat 1 tbs. oil in wide frying pan over medium heat.
Add onions and cook til soft, about 5 min. Stir in salt.
set pan aside.
In small fry pan, heat a little oil over med. heat. One at a time
dip tortillas in oil for a few seconds on each side or til soft.
drain briefly, Across the middle of each tortilla , sprinkle 2
tbs. each cooked onion and shredded cheese. Roll to enclose.
Place seam side down in a greased 9 x 13 baking pan. Squeeze
spinach to remove excess moisture.
In blender, puree spinach, green onions, chilies, soup and sour cream til smooth. Pour sauce over tortillas. Sprinkle remaing cheese on top
receipe from Sandy from Rolla
Bake uncovered 350 for 30 min or til hot and bubbly.
serves 12

I would pour a little of the sauce on bottom of dish, then put tortillas in.Then pour remaining sauce over top.
I served this at the soldier dinner, no leftovers!! This will be added to the favorites list..

Moms Feather Dumplings

2 c. flour
1 tsp. salt
4 tsp. baking powder
Mix and add:
1 egg, beaten
2 tbs. butter, melted
2/3 c. milk
Mix well, makes a stiff dough.
Drop by teaspoon in simmering
broyh.
These are as light as air, so handle carefully

Moms Dumplings

1 c. flour
1 1/2 tsp. baking powder
1/2 tsp. salt
Add 1/2 c. milk & 2 tbs. oil
Drop by spoonfuls on top
of simmering broth.
Cook covered 15 min.
A family favorite

Lois Hot Rolls

4 tbs. crisco
4 tsp. yeast or 2 pkg.
2 c. warm water
4 tbs. sugar
2 tsp. salt
2 1/2 c. sifted unbleached flour + 2 1/2 cups sifted whole wheat flour
2 eggs
1. Put yeast in warm water, let stand 5 minutes
2. Add sugar, salt and 1/2 of flour. Mix and add eggs, shortening, mix
then add the rest of the flour.
Pour out on floured board, Knead just a little. Put in large greased bowl,
let dough rise til double. Punch down , knead a little, make rolls.
oil in baking pan, put rolls in pan. let rise til almost double.
Bake 400 15 -20 min.
I sometime add 1/4 c. wheat germ or oatmeal,oatbran, soy flour or ?? Just
take out an equal amt. of flour.
from the kitchen of Lois Wood...
I have served these many times for the soldier dinners.

Lois Corn Bread

1 c. flour
1 c. cornmeal
3 tsp. baking powder
1/4 c. sugar
3/4 tsp. salt
2 eggs
1/4 c. oil
1 c. milk

Pour some oil in a heavy cast iron skillet, put the skillet in hot oven 400,
til oil very hot.
Meanwhile mix dry ingredients. In separate bowl beat eggs, add milk, oil
Mix well. Add to dry ingredients, mix, don't overmix.
Pour into hot skillet, if the skillet is hot enough it will sizzle,
Bake 400 til golden brown.
from the kitchen of Lois Wood

Lentil Spread

Grind in Blender:
1 1/2 c. dry lentils, grind as fine as possible.
Pour into saucepan, add 1 1/ 4 tsp. salt
1/2 tsp. beef seasoning
2 1/2 tsp. marjoram
4 c. water
Mix well and cook over med heat, Stir constantly til
thickened.
Add 1/2 med onion which has been sauteed in oil,
best to do this first.
When mixture has thickened, pour into 2 soup bowls.
Let cool 1 hour, cover with plastic wrap.
Store in refrig. unmold, slice use on bread, crackers
or sandwiches.
receipe from Betty Kramer, Soap Lake , Wa.

Helens Pizza Crust

3 c. flour
2 tbs. sugar
1/2 tsp. salt
2 tbs. yeast or 2 pkg.
1 1/4 c. warm water
2 tbs. Oil

Garbanzo Spread

1 can garbanzos, save juice
Blend til smooth, add a little chopped onion.
Blend again, add juice if needed.
Add 1 tbs. brewers yeast.
Pour out in bowl, add sliced black olives
And more onion if desired.
Add mayo to desired consistency.
Use with crackers, bread or sandwiches.
from Betty Kramer, Soap Lake, Wa
love this in sandwiches or crackers

Corn Meal Dumplings

1/2 c. flour
1/3 c. cornmeal
1/4 c. snipped fresh parsley
1 1/2 tsp. baking powder
1/4 tsp. salt
1/8 tsp/ pepper
1 egg
1/4 c. milk
1 tbs. oil
Combine dry ingredients, parsley, Whisk egg,
milk & oil. Add to flour mixture. Mixing just
enough to moisten.
Using a spoon, drop dumplings in 6 mounds
on simmering soup or stew.
Reduce heat to simmer, covered 12 to 15 min.
test witha toothpick. Don't peek while cooking.
Receipe from Betty, Soap Lake, Wa.

Communion Bread

2 c. ww flour
1/2 tsp. salt
7 tbs. oil
8 tbs. cold water
Add salt to oil. Pour in water, beating slowly
until thick and white. Pour flour in all at once.
Mix lightly.Turn out onto floured boardor pastry
sheet and knead over and over until it is elastic.
about 6 minutes. Roll out on cookie sheet until
thickness of pie crust. Bake 275 until light
golden.
Before baking, I use a pizza cutter to make slight
grooves in dough so it will make nice small squares.
Makes it easier to break.
Linda Randolph

Apple Walnut Stuffing

1 c. sliced celery
1 c. chopped onion
1/2 c. butter
1 c. chicken broth
3/4 to 1 c. apple juice
1 - 4 oz - pkg. herb seasoned stuffing mix
2 c. chopped apples
1 c. chopped walnuts
In large skillet, cook celery, onion, in butter
til tender.
Add chicken broth , in large bowl combine
remaining ingredients.
Mix with celery mixture/.
Loosley stuff turkey or winter squash
Bake as usual.

Rich & Cheesey Macaroni

2 1/2 c. uncooked macaroni
6 tbs. butter, divided
1/4 c. flour
1 tsp. salt
1 tsp. sugar
2 c. milk
8 oz. velveeta, cheese, cubed
1 1/3 c small curd cottage cheese
2/3 c. sour cream
2 c. - 8 oz - shredded sharp cheddar cheese
1 1/2 c. soft bread crumbs
Cook macaroni according to pkg. directions. drain,
Place in a greased 2 1/2 qt. baking dish.
In a saucepan, melt 4 tbs, butter. Stir in flour, salt and sugar til smooth. Gradually stir in milk. Bring to boil, cook and stir 2 min. or til thickened.
Reduce heat , stir in velveeta til melted. Stir in cottage cheese and sour cream. Pour over macaroni. .Sprinkle with cheddar cheese. Melt remaining butter and toss with bread crumbs. Sprinkle over top.
Bake uncovered at 350 for 30 min. or til golden brown.
from the kitchen of Lois Wood

Rice Holopch

Easy & Good!
5 c. water
2 1/2 c. rice Cooked rice
1 tsp. salt
1 large onion. chopped
1 pint sourkraut
1/2 c. butter or oil saute onion in butter, add to cooked rice.
add the sourkraut, mix well.
Put in 9 x 13 greased baking pan.
Bake 15 to 20 min. at 350
.
from the kitchen of Delores , Rolla, Mo.

Red Lentils

2 c. red lentils
3 c. hot water
1 tsp. cumin seed
1/4 c. chopped onions
2 cloves garlic, minced
2 bay leaves
1 - 2 tsp. salt
1/2 tsp. turmeric
1 qt. hot water
Rinse lentils well. Soak in 3 c. hot water 5 min, drain.
Lightly spray large pot with pam. Heat pot, add cumin
seed. Stir briefly, add onions & garlic. Heat a few
minutes, & stir occasionally.
Add lentils & remaining ingredients. Stir briefly,
Add 1 qt. hot water & mix well. Cover and cook til
lentils are tender.Add butter last, at end of cooking

Pasta With Carrots & Scallions

2 c. chicken broth
1 lb. carrots, sliced _ 4 c.-
1 bag -16 oz - frozen peas
4 cloves garlic, minced
1 lb. penn pasta
6 oz. cream cheese
1/2 c. sliced scallions
cook pasta, return to pot.
Bring chicken broth to a boil, Add carrots,
peas & garlic. Cover & simmer 10 minutes.
til crisp tender.
Add cream cheese, scallions to veggies,
stir til cheese melts. Pour over pasta, toss
and mix to coat.
Transfer to a serving bowl.

Pasta With Asparagus

5 garlic cloves, minced
1 tsp. dried red pepper flakes
2 - 3 dashes hot pepper sauce
1/4 c. olive oil
1 tbs. buttter
1 lb fresh asparagus, cut in 1 1/2 inch pieces
salt to taste
1/4 tsp. pepper
1/4 c .parmesean cheese
1/2 lb. elbow macaroni
In skillet, cook garlic, red pepper flakes & hot pepper
sauce, in oil & butter 2 -3 minutes.
Add asparagus , salt & pepper. Saute til asparagus
is crisp tender, 8 to 10 minutes.
Add parmesean cheese, Mix well, pour over hot pasta
and toss to coat.