Apple Brownies

INGREDIENTS: 1/2 c. melted butter 4 c. diced apples 1 c. sugar 1 egg 1/2 c. walnuts 1 c. flour 1/2 tsp. baking powder 1/2 tsp. baking soda 1/4 tsp. salt 1 tsp. cinnamon

Mix butter and sugar, add egg. Beat well Stir in apples which have been pared, cored and cut in thin slices or strips. Mix and sift dry ingredients and blend with apple mixture. Bake in 9×9 inch pan at 350°F for 40 – 50 minutes.

Cheesy Potato Casserole

This quick and easy-to-prepare potato dish is the perfect choice for the buffet table. It can be made in advance and stored in the refrigerator until ready to bake. Meat-and-potatoes lovers will enjoy it as a side dish, while vegetarians might find themselves happy with this as the main course.

Yield: 12 to 15 servings

• 1 bag (2 pounds) frozen southern-style hash brown potatoes
• 1 cup finely diced onion
• 1/3 cup finely diced celery
• 1 can (10-1/3 ounces) condensed cream of celery soup
• 1 carton (16 ounces) sour cream
• 8 ounces cheddar cheese, shredded
• 1/2 cup (1 stick) butter or margarine, melted
• salt and pepper to taste
• 1-1/2 cups crushed potato chips or cornflake crumbs

Preheat the oven to 350 degrees F. Grease a 2-quart casserole or 9-inch by 13-inch baking dish.

Thaw the potatoes just enough to break them apart. Combine in a large bowl with the onion, celery, soup, sour cream, Cheddar cheese, melted butter, and salt and pepper to taste. Mix well. Spoon into the baking dish. Top with the crumbs. Bake for 1 hour. Serve hot.

Thai Chicken with Basil

prep time:20 min

start to finish:20 min

makes:4 servings

4	boneless skinless chicken breasts (about 1 1/4 lb)
1	tablespoon canola or soybean oil
3	cloves garlic, finely chopped
2	red or green jalapeño chiles, seeded, finely chopped
1	tablespoon fish sauce or reduced-sodium soy sauce (I used soy sauce)
1	teaspoon sugar
1/4	cup chopped fresh basil leaves
1	tablespoon chopped fresh mint leaves
1	tablespoon chopped unsalted dry-roasted peanuts, if desired

1.

Cut each chicken breast into 4 pieces.

2.

Spray 12-inch skillet with cooking spray. Add oil; heat over medium-high heat. Cook chicken, garlic and chilies in oil 8 to 10 minutes, stirring occasionally, until chicken is no longer pink in center. Stir in fish sauce and sugar. Sprinkle with basil, mint and peanuts. Nutritional Information 1 Serving: Calories 210 (Calories from Fat 70); Total Fat 8g (Saturated Fat 1 1/2g, Trans Fat 0g); Cholesterol85mg; Sodium 430mg; Total Carbohydrate 3g (Dietary Fiber 0g, Sugars 1g); Protein 32g Percent Daily Value*: Vitamin A 4%; Vitamin C 4%; Calcium 2%; Iron 8% Exchanges: 0 Other Carbohydrate; 0 Vegetable; 4 1/2Very Lean Meat; 1 Fat Carbohydrate Choices: 0 *Percent Daily Values are based on a 2,000 calorie diet.

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Vegetarian Chili

Ingredients:

2-3 cups cooked kidney or pinto beans (1 cup dry)

4 medium onions, chopped

2 green peppers, chopped

2 stalks celery, finely chopped

3 or more mashed cloves garlic

1 tsp dried basil

1 tsp oregano

1 Tablespoon chili or 1/2 teaspoon chile powder (chili powder is a blend of spices, chile with an e at the end is ground up dried red peppers)

1 tsp ground cumin

1 quart home-canned tomatoes

freshly ground black pepper

1 bay leaf

1 teaspoon sea salt

1/4 cup or so red wine vinegar or cider vinegar

Secret ingredients:

1/2 to 1 cup cashews

1 handful raisins or 1 Tablespoon molasses

1. The night before, start your beans soaking (you can make quick soak, but they are better soaked overnight).

2. The day you want soup, get out a big pot in the morning, put some oil in the bottom and stir fry the onions, green peppers, celery and garlic.  Add spices and herbs, stirring constantly.

3. Stir in about a quart, or four cups, of canned tomatoes  

4. Grind in some fresh black pepper.  Add a bay leaf.

Add salt.

Add the secret ingredients:

5. Add a generous splash of red wine vinegar

6. Cover and simmer, stirring gently.

7. Add water or broth from beans as needed, add vegetables.

8. Add your cooked beans and any extra water needed (use broth from beans when possible) to make it the consistency you like.

9.  Simmer, taste, add additional seasoning- more red wine vinegar if desired.

Serve with grated cheese and warm cornbread, although if you are vegan, of course, you'd leave out the cheese or use a substitute.  You can also add about 1/8 c. cocoa powder for a really rich broth.

Crockpot Honey Orange Chicken

• 8 chicken thighs, frozen (I only use chicken breast, boneless & skinless
• ¹/2 cup honey
• 1 cup orange juice
• 2 cups chicken broth
• ¹/2 teaspoon salt
• 1 tablespoon dry mustard
• 1 teaspoon fresh ginger root, minced
• 1 teaspoon fresh garlic, minced
• 2 teaspoons shoyu (soy sauce)
• 1 10-ounce package frozen broccoli florets, thawed, optional
• 2 tablespoons cornstarch mixed with 1/4 cup water
• Cooked rice

Instructions

1.   Put the frozen chicken in the slow cooker right out of the freezer. 

 

2.   Whisk all other ingredients (except cooked rice, broccoli, cornstarch and water) together and pour over the chicken.

 

3.   Turn the slow cooker on low and cook for four to five hours. 

 

4.   One hour before the chicken is finished, add frozen broccoli florets.

 

5.   Before serving, remove the chicken and broccoli and stir in the cornstarch mixture.

 

6.   Put slow cooker on high until the broth bubbles and thickens. Turn slow cooker off.

 

Fix a pot of rice (or pasta) and you have a very easy, delicious meal.