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I love to cook. Here are a few of my
favorite recipes. |
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St. Louis Zucchini Bread
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3 eggs
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1 cup vegetable oil
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2 cups granulated
sugar
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2 cups grated
raw zucchini squash
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1 tbsp vanilla
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3 cups all-purpose
flower
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½ tsp baking powder
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1 tsp salt
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2 tbsp cinnamon
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1 ½ tsp ground clove
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½ cup walnuts (optional)
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½ cup ground flax seed (optional)
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Other Options: Over the years I have
learned that you can substitute the vegetable oil
for light olive oil, the granulated sugar for 1½ cups loosely packed
brown sugar, the zucchini squash for grated raw butternut squash, the
all-purpose flour for whole-wheat flower, and the walnuts for golden
raisons.
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Preheat oven to 325 degrees. Beat eggs
until light and foamy. Add oil, sugar, zucchini and vanilla; mix lightly,
but well. In a separate bowl, mix flour, baking soda, baking powder, salt, and
cinnamon. Add flour mixture to egg mixture; blend. Add nuts. Pour into two
greased and floured loaf pans. Bake in preheated 325-degree oven for 1 hour,
or until done. Cool on rack. Bread may be frozen. Yields 2 loaves.
Adjusted from from a recipe that appeared
in the
St. Louis Post Dispatch April 9, 1975 by Kathy Germain, dietetic
intern at St. Louis University. |
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Valley Cranberry Salad
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1 large box cherry Jell-O OR 3 small
boxes sugar free cherry Jell-O
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1 cup water to mix the Jell-O (or as
instructed on the box)
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1 tsp lemon juice
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1 12-oz can crushed pineapple
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1 bag fresh cranberries, ground
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1 cup chopped pecans
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1 large apple, chopped fine
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1 large pealed orange
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1 cup sugar (can also be half sugar,
half Splenda
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(optional) 1½ cup flake coconut
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Bring water to a boil, add Jell-O, lemon
juice, and juice from can of pineapple. Set in freezer until it starts to
jell a little. Grind cranberries and orange together. In a larger bowl, mix
all remaining ingredients. Add cranberry mixture and let stand until Jell-O
is ready. Pour Jell-O into mixture and stir together. Refrigerate overnight.
[Keeps well for over a week.] |
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Mombassa Bajiya
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3 cups dried garbanzo bean (chick
pea) flour
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½ cup hot water
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1 cup chopped onions (white, red, or
green)
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1 cup broccoli florets or zucchini,
finely chopped
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2 cloves of garlic, minced
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Small green chilies to taste, chopped
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½ tsp salt
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¼ cup fresh coriander, chopped
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Olive, corn, or canola oil for pan
frying
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Mix flour and water until flour is moist.
Add onion, garlic, vegetables if you use them, chilies, and salt to taste.
Mix together well, and then add coriander leaves. With well oiled hands,
make dough into small flat cakes. Heat the oil in a large frying pan. Set
cakes into the hot oil until they are golden brown on one side. Then turn
over and fry other side. Eat with chutney, yogurt/dill sauce, mint paste, or
plum sauce.
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Super Easy Melon Sorbet
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2 quarts cubed and seeded
watermelon or cantaloupe
Any melon juice you collected while
cubing the fruit |
½ cup granulated white sugar
1 tbsp lemon juice |
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In August, when the melons are in peak season, I prepare up to 10 quarts of
melon (2 ½ cups of sugar, etc.) and pour the puree into 2-cup freezable
containers. (You can now get disposable air-tight containers at most grocery
stores) and I then freeze them in the deep freezer to serve and eat the rest
of the year.
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Sprinkle the sugar over the melon cubes.
Then freeze the cubes for at least 4 hours. Using a food processor, puree
the cubes (about 2 cups at a time) until fluffy. Mix in the juice. If you
are going to serve and eat on the same day, pour the puree into plates,
margarita glasses, or custard cups. Cover with plastic wrap and freeze for
30 to 40 min, or until firm, stirring once to break up any ice crystals. If
you are going to save the sorbet to eat another day, pour the puree into a
large shallow baking dish and place it in the freezer. Stir this mixture
every hour for 4 hours, or until frozen. Store in an airtight container in
the freezer for up to 4 days. After 4 days, the sorbet may become icy. When
this happens, you can melt and refreeze. (I suspect there is a trick, using
gelatin, that would preserve its texture, but I haven't found it yet.)
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Spinach Koogle
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8 eggs
2 cups spinach (if frozen, defrost and
drain, if fresh, remove all stems and tear leaves in half)
1 large sweet onion, white or red
2 ½ cups cooked wide egg noodles |
1 cup sour cream
1 cup feta cheese
1 cup ricotta cheese
2 tbsp brown sugar |
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Mix all of the ingredients together and then pour into an 11 x 13"
pan. Bake at 375 for 45 minutes. If you prefer the noodles not to get a bit
crisp, cover with aluminum foil for the first 40 minutes and then uncover
and cook another 15 minutes. Cut into squares and serve with additional sour
cream.
You can substitute the
spinach for cooked and drained zucchini or broccoli. |
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