Our Recipes 2023

["51 \ningredients: \nServes many \n8 lb.s whole seedless watermelon, chilled - \n (about 12 cups of cubed fruit) \n\u00bc \n cup extra virgin olive oil \n3 whole limes, juiced \n1 tsp. salt \n\u00bd \n\u00be \n tsp. black pepper \n1 cup fresh mint leaves, chopped \n1 cups crumbled feta cheese (sheep\u2019s milk feta preferred or vegan feta) \n\u00bd \nnote: \n This salad is best made just prior to serving. Prepare \none hour or less before your meal. \ndirections: \nCut rind from the watermelon, then chop the fruit into 1 inch chunks. \nPlace chunks in a colander to drain as your chop. \nIn a small bowl, whisk together olive oil, fresh lime juice, \nsalt, and black pepper to create a dressing. \nPlace watermelon in a large salad bowl. Pour dressing and \nchopped mint over the watermelon and toss gently to coat. \nPour the crumbled feta into the salad bowl and stir \ngently to integrate the cheese into the salad. \nServe. \nTori Avey \nWatermelon \nFeta Salad \nwith Mint \nVEGETARIAN \n \/ VEGAN OPTION","52 \nSoup","53 \nSabrina Snyder\u2019s \nCabbage \nSoup \ningredients: \n8 cups vegetable broth \n1 yellow onion, chopped \n3 cloves garlic, minced \n4 cups cabbage, cut into 1 inch chunks \n3 carrots, sliced \n3 stalks celery, sliced \n\u00bd \n tsp. Kosher salt \n\u00bd \n tsp. coarse ground black pepper \n\u00bd \n tsp. dried oregano \n\u00bd \n tsp. dried basil \n28 oz. diced tomatoes, do not drain \ndirections: \nAdd the vegetable broth, onion, garlic, cabbage, carrots, celery, salt, \npepper, oregano, basil, and diced tomatoes then stir well. \nBring to a boil, then reduce heat to low and cook for \n20 minutes until cabbage and carrots are tender. \nVEGETARIAN \/ \nVEGAN \ngreat for a diet.","54 \ningredients: \n4 servings \n2 lb.s ripe red tomatoes (about 4 large or 9 small) \n\u00bd \n1 small Vidalia or sweet yellow onion ( lb.), \n \u00bd \n peeled and cut into rough 1\u201d chunks \n1 small cucumber ( lb.), peeled and seeded \n \u00bd \n1 medium red bell pepper, cored and seeded \n\u00bc \n cup fresh basil leaves, plus extra for garnish \n1 large garlic clove, peeled \n\u00bc \n cup extra-virgin olive oil \n2 Tbsp.s sherry vinegar or red wine vinegar \n\u00be \n tsp. fine sea salt \nFreshly ground black pepper \ndirections: \nTo prepare your veggies, place your blender bowl, a medium serving bowl, \nand a small bowl on the counter. Core the tomatoes and cut them into \nrough 1\u201d chunks. Reserve about cup of the juicy tomato seeds and place \n\u00bc \nthem in your small bowl (we\u2019ll use them as a garnish later). \nAdd half of the tomato chunks to the blender, and the other half to your \nserving bowl. Add all of the onion chunks to the blender. \nCut off about one-fourth of the cucumber. Finely chop that piece \nand place it in the small bowl. Slice the rest of the cucumber into \nrough 1\u201d chunks, and divide them between the blender and the \nserving bowl. Cut off about one-fourth of the bell pepper, finely \nchop that piece, and add it to the small bowl. \nSlice the rest of the bell pepper into rough 1\u201d chunks and divide them \nbetween the blender and the serving bowl. \nContinued on Page 2.... \nJoAnne Levy\u2019s \nGazpacho \nVEGETARIAN \/ \nVEGAN","55 \nTo the blender, add the basil, garlic, olive oil, vinegar, salt and \nabout 10 twists of black pepper. Securely fasten the lid and \nblend, starting on low and increasing to high speed, until \nthe mixture is completely smooth, about 2 minutes. \nPour the contents of the serving bowl (the remaining chunks of tomato, \ncucumber and bell pepper) into the blender. Fasten the lid and blend for \njust 10 to 20 seconds, until the ingredients are broken up \ninto small pieces. Stop there, or blend a little longer if you \nprefer smaller pieces. \nAdd a small pinch of salt to the small bowl of garnishes, stir, and store it in \nthe fridge. Chill the soup for at least 2 hours, or up to 24 hours. \nBefore serving, taste, and add additional salt (I sometimes add another \n\u00bc \ntsp.) and\/or black pepper if necessary. \nTo serve, divide the soup into small bowls or cups, and top \nwith the reserved cucumber and bell pepper. Top with a few \ntiny or torn basil leaves and a light sprinkle of pepper. \nLeftover servings keep well, covered and refrigerated, \nfor 3 to 4 days. \nIt\u2019s a refreshing chilled summer soup, perfect for your garden tomatoes and \ncucumbers. Be sure to make it in advance so the soup can chill for at least 2 \nhours. \nPage \n 2 \nJoAnne Levy\u2019s \nGazpacho","56 \nPea Soup \nw\/ Lemon \nMascarpone \ningredients: \n1 Tbsp. unsalted butter \n1 Tbsp. olive oil \n1 small clove garlic, grated or minced \n1 pinch crushed red pepper flakes \nKosher salt and freshly ground black pepper \n1 Tbsp. chopped fresh flat-leaf parsley, plus more for serving \n1 tsp. finely grated lemon zest plus 1 Tbsp. lemon juice \ndirections: \nHeat the butter and oil in a medium saucepan over medium heat until the \nbutter melts. \nAdd the garlic, onions, crushed red pepper flakes, tsp. \n\u00bd \nsalt and a few grinds of black pepper. Cook, stirring \noccasionally, until the onions are slightly softened but not \ngolden, about 4 minutes. Add the chicken broth and 1 cup \nwater and bring to a boil over high heat. \nReduce the heat to keep the soup at a low simmer and simmer, partially \ncovered, until the onions are tender, about 7 minutes. \nAdd the peas and parsley and cook until the peas are \njust thawed and tender, about 3 minutes (the soup \nmay not return to a boil). Transfer to a blender and \nblend until very smooth (be careful when blending hot \nliquids). Season with salt and pepper to taste. \nStir the mascarpone with the lemon zest \nand juice, 1 Tbsp. water and a pinch of salt in \n a small bowl. \nServe the soup warm, with a dollop of lemon mascarpone and \na little bit of chopped parsley. \n\u2153 cup mascarpone \n2 cups chicken broth \n1 lb. frozen peas \n\u00bd \n onion, finely chopped","57 \ningredients \n2 Tbsp. butter \n\u00be cup chopped onion \n3 cups frozen whole kernel corn \n1 cup water \n1 cup frozen hash brown potatoes \n1\u00bc tsp. ground black pepper \nS \nalt to taste \n2 cups milk, divided \n2 Tbsp. all-purpose flour \nOptional: Sprinkle with chives \nOptional: Bacon\/ Bacon bits \ndirections: \nMelt butter in a large saucepan over medium heat; \ncook and stir onion until tender, about 5 minutes. \nStir in corn, water, hash brown potatoes, black pepper, and salt. Bring to a \nboil; cover and simmer for 5 minutes. \nWhisk \u00bd \n cup milk and flour in a small bowl until smooth. \nPour milk mixture into the saucepan. Stir in remaining 1 cup milk; cook, \n\u00bd \nstirring frequently, until thick, about 5 minutes. \nOptional: Add chives & bacon \nQuick & \nHearty Corn \nChowder","58 \nSpinach \nTortellini \nSoup \ningredients: \n6 cups low-sodium chicken stock \n1 9-oz. package cheese tortellini \n1 10-oz. package frozen chopped spinach, thawed and squeezed \n1 to 2 tsp. minced garlic \n1 14.5-oz. can Italian-style stewed tomatoes \nDried basil, to taste \nKosher salt and freshly ground black pepper \nParmesan cheese, grated, for serving \ndirections: \nBring the stock to a simmer in a large pot over medium heat. \nStir in the tortellini and simmer gently for 3 minutes. \nStir in the spinach, garlic, tomatoes and dried basil. \nSeason with salt and pepper. \nReturn to a simmer and cook for 2 to 3 more minutes. \nServe hot with the grated Parmesan cheese.","59 \nBreakfast","60 \nOne 8-oz. ripe avocado, halved, pitted and peeled \nFine salt and freshly ground black pepper \n4 slices whole grain or whole wheat bread (Vegan opt.) \n1 clove garlic, peeled and halved \n2 Tbsp. extra-virgin olive oil or unsalted butter, softened \nFlaky sea salt, for serving \nCrushed red pepper flakes, optional \nMash the avocado with a fork in a shallow bowl until \nchunky. Season with fine salt and black pepper. \nToast the bread until browned and crisp. Lightly rub 1 side of each slice \nwith the cut side of the garlic until fragrant; discard the garlic. Lightly brush \nthe toasts with oil, and season with fine salt and pepper. \nDivide the mashed avocado evenly among the toasts, and top with more \nflaky sea salt, more black pepper and red pepper flakes if using. \nAvocado \nToast \nThen remove \nmeat with a \nspoon \nVEGETARIAN \/ \nVEGAN \ngood anytime!","61 \nCheesy Grits w\/ \nFried Eggs \n& Vegetables \ningredients: \nKosher salt and freshly ground pepper \n1 cup grated dill havarti cheese (about 4 oz.) \n3 Tbsp. unsalted butter \n2 carrots, thinly sliced \n8 oz. sugar snap peas, trimmed and halved \n5 scallions (4 cut into 1\u201d pieces, 1 thinly sliced) \n1 Tbsp. whole-grain mustard \n2 Tbsp. roughly chopped fresh dill \ndirections: \nCombine 3 cups water, the milk, tsp. salt and a few grinds of \n\u00bd \n\u00bd \npepper in a saucepan and bring to a boil. Slowly add the grits, \nwhisking constantly. Reduce the heat to low; cook, stirring often, \nuntil thickened, 5 to 7 minutes. Stir in the cheese until melted; \nseason with salt and pepper. Keep warm over very low heat. \nMeanwhile, melt 2 Tbsp.s butter in a large nonstick skillet over medium \nheat. Add the carrots and cook until slightly softened, 2 \nminutes. Add the sugar snap peas and large scallion pieces; \nseason with salt and toss. Add 2 Tbsp.s water, cover and \nsimmer until the vegetables are crisp-tender, 4 to 5 minutes. \nStir in the mustard. Transfer to a bowl and cover to keep warm. \nWipe out the skillet and melt the remaining 1 Tbsp. butter over \nmedium heat. Crack in the eggs; season with salt and pepper. Cook until the \nwhites start setting, about 3 minutes, then cover and cook until the whites \nare set but the yolks are still runny, 1 to 2 more minutes. Top each \nserving of grits with a fried egg, the vegetables, parsley, dill and \nsliced scallion. \n\u00bd \n cup milk \n\u00be \n cup quick-cooking grits \n3 Tbsp. unsalted butter \n2 carrots, thinly sliced \n4 large eggs \n\u00bc \n cup fresh parsley","62 \ningredients: \n1 cup flour \n\u00be \n4 tsp. baking powder \n\u00bc \n tsp. salt \n2 Tbsp. sugar \n\u2154 cup cold cooked rice \n1 cup milk \n\u00bd \n1 egg yolk, well beaten \n1 Tbsp. salad oil \n1 egg white, stiffly beaten \ndirections: \nPut first 4 ingredients in mixing bowl. Stir with fork. \nTurn on waffle iron. \nAdd rice to flour mixture. Mix. \nAdd milk, egg yolk & oil. Stir well. \nFold in egg white. \nPour waffle batter on hot griddle iron. Close lid. \nServe with warmed real maple syrup. \nSuzie Martin\u2019s \nSister Jan\u2019s \nRice Waffles","63 \nthis is a great holiday breakfast dish. it feeds a crowd. \ningredients: \nPreheat oven to 350 \no \n1 lb. of Bob Evans original bulk pork sausage \n4 slices of bread \n13 beaten eggs \n2 cups milk \n3 chopped green onions \n2 cups shredded sharp cheddar cheese \n\u00bc \n tsp. each Old Bay, Pepper and dry mustard. \ndirections: \nFry up & crumble 1 lb of Bob Evans original bulk pork sausage. \nDrain grease. \nPlace in bottom of buttered 9 x 13\u201d dish. \nTear apart at least 4 pieces of bread and layer over the sausage. \nMix together in a large bowl, eggs, milk, green onions, shredded sharp \ncheddar cheese, Old Bay pepper and dry mustard. \nPour over sausage\/bread mixture. \nBake for 50 minutes. \nLet sit out on the counter 15-20 min to set up. \nServe with lots of salsa, toast and fresh chopped up fruit. \nSuzie Martin\u2019s \nSausage & Egg \nCasserole","64 \nTunisian \nShakshuka \ningredients: \nServes 2 \n1 Tbsp. extra-virgin olive oil \n\u00bd \n\u00bd \n onion, chopped \n\u00bd \n red bell pepper, thinly sliced \n2 small cloves garlic, thinly sliced \nKosher salt and freshly ground pepper \n1 -15 oz. can whole peeled tomatoes, crushed by hand \n\u00bc \n small bunch cilantro, leaves and tender stems separated, chopped \ndirections: \nHeat the olive oil in a medium ovenproof skillet over \nmedium-high heat. Add the onion and bell pepper and cook, \nstirring occasionally, until tender, about 10 minutes. Add the cilantro stems, \ngarlic, cumin, paprika and red pepper flakes; season with \u00bc teaspoon salt \nand a few grinds of pepper. \nCook, stirring, until the garlic is softened and the vegetables \nare coated with the spices, about 1 minute. \nStir the tomatoes with their juices into the skillet. Reduce the heat to \nmaintain a low simmer and cook, stirring occasionally, until the tomatoes \nbreak down and the sauce thickens slightly, about 20 minutes; \nseason with salt and pepper. \nUse the back of a spoon to make 4 wells in the sauce, 1 to 2 inches apart. \nCrack an egg into each well. Run the edge of a rubber spatula through the \negg whites to break them slightly, being careful not to break the yolks (this \nallows the egg whites to cook faster). Transfer the skillet to the oven and \nbake until the egg whites are just set, 15 to 18 minutes. \nSeason with salt and pepper and top with the cilantro \nleaves. Serve with pita bread. \nPreheat oven to: 375 \no \n4 large eggs \n\u00be \n tsp. ground cumin \n\u00bd \n tsp. paprika \nPinch red pepper flakes \nWarm pita bread, for serving","65 \ningredients: \n2 large eggs \nKosher salt and freshly ground black pepper \n1 Tbsp. unsalted butter \nOne 8-inch whole-wheat tortilla \n\u2153 cup lightly packed baby spinach \n2 slices American cheese or cheese substitute \n2 thin slices deli Black Forest ham (or meat of choice) \n ** \nOmit meat for Vegetarian option. \ndirections: \nCombine the eggs with a pinch of salt and several grinds of pepper in a \nsmall bowl and whisk to combine. \nMelt the butter in a medium nonstick skillet over medium \nheat. Pour in the egg mixture and swirl the skillet to coat the \nbottom. Working quickly, dip the tortilla in the eggs, then flip \nit over and place it back in the skillet (both sides should be \ncoated in egg). Season with another pinch of salt. \nContinue to cook the eggs until they are completely set on the \nbottom, 1 to 2 minutes. Slide a large rubber or silicone spatula under the \ntortilla and flip the whole tortilla and egg over in one single motion. Scatter \nthe spinach on the half of the tortilla that's closest to you, \nthen top with the cheese and finally the ham. Continue \nto cook until the bottom is golden brown, about 1 minute \nmore. Remove from the heat and slide onto a plate. \nStarting with the side that has all the filling, start rolling the \ntortilla into a tight wrap or burrito. Keep the seam side facing downward so \nthe wrap stays closed. Cut in half crosswise and serve. \nAmanda Neal\u2019s \nTortilla \nBreakfast \nWrap","66 \ningredients: \nOlive oil cooking spray, for spraying the waffle iron \nOne 30-oz. bag frozen shredded hash browns, thawed \n4 Tbsp. ( stick) butter, melted \n\u00bd \n1 tsp. kosher salt \n\u00bd \n tsp. freshly ground black pepper \n\u00be \n cup grated Cheddar \n\u00be \n cup chopped ham or omit \nSpecial equipment: a waffle iron \ndirections: \nPreheat a waffle iron on the regular setting \n and spray \nboth sides with cooking spray. \nSqueeze out any excess moisture from the hash browns and put in a bowl. \nPour the melted butter over the hash browns, sprinkle with the salt and \npepper and stir. Scoop a heaping cup of the seasoned hash browns into \n\u00bd \neach waffle section, then top with a generous 2 tablespoons Cheddar \nfollowed by a sprinkling of chopped ham. Top the cheese and ham in each \nsection with another cup hash browns. Close the waffle iron and cook for \n \u00bc \n15 minutes on the regular setting. \nRepeat with the remaining hash browns, cheese and ham, filling \none section of the waffle iron. \nWafflemaker \nHash Browns","67 \nSweets & \nBaking","68 \ningredients: \n1 cups self-rising flour \n\u00bd \n1 cups plain full fat whole milk Greek yogurt \n\u00bd \n1 large egg, lightly beaten, optional \nTopping, such as everything spice, sesame seeds, or poppy seeds, optional \ndirections: \nSpecial equipment: a heavy-duty stand mixer with \na dough-hook attachment \nLine 2 baking sheets with parchment. \nStir the flour and yogurt together in the bowl of a heavy-duty stand mixer \nusing a spoon until the dough just becomes crumbly. Use your hands to mix \nthe dough to form a smooth ball; the dough will feel slightly sticky. Attach \nthe bowl to the mixer and beat with the dough hook on medium speed \nuntil the dough pulls away from the sides of bowl and forms \na smooth ball, about 5 minutes (be sure not to overmix as \nthe dough will become sticky again). \nDivide the dough into 6 balls. Roll each ball into a -inch-thick \n\u00be \nrope, then pinch the ends together to form a circle. Place on \nthe prepared baking sheets. If using, brush the top of each bagel with egg \nwash and sprinkle on the desired topping. \nBake until the bagels are golden brown on the outside, 18 to 20 minutes. \nLet cool about 15 minutes before serving. \n3 Ingredient \nBagles \nPreheat oven to: 400 \no","69 \ningredients: \nPreheat oven to: 400 \no \n1 \n-cup self-rising flour \n*** *** \nIf you don\u2019t have self-rising flour, add: \n1 \n-cup sugar \n 1\u00bd tsp. baking powder + \u00bc-\u00bd tsp. salt to flour \n1 \n-cup milk \n1 \n-stick \u2018melted\u2019 butter or 8 Tbsp.s or cup \n\u00bd \n1 \n-can fruit pie filling of your choice (20 oz. can of fruit pie filling, or \n use 2 cups of macerated fresh fruit.) \ndirections: \nMix first 4 ingredients (mixer or whisk), and pour into a 9 x 9 baking dish. \nDon\u2019t grease. \ntry to \nget out big flour lumps, but don\u2019t over mix. \nDrop pie filling by spoonfuls onto the batter. Don\u2019t mix. \nBake until golden brown on top, about 35 to 40 minutes. Ovens may vary, so \nstart checking after 30 minutes. \nFruit will be \nscalding \nhot \n. Serve warm, room temperature or cold. \nAdd cool whip or ice cream, it\u2019s up to you. (Optional) \nnotes: \n-If using frozen fruit, it does not need to be thawed first. \n-For apple, add a little cinnamon to mix & sprinkle after baking. \n-Sprinkle sugar near end of baking while still hot. \n-Double the ingredients if using a 9 X 13 pan. \nI make up measured flour, sugar, baking powder & salt \n packs and keep them in the cupboard. When I\u2019m in the mood, I take one \n of the pre-made packs out, add milk and melted butter, and voil\u00e0! \nMarilynn Janiak\u2019s \n5 Minute \nFruit Cobbler \nv","70 \ningredients: \n4 cups thinly sliced apples (about 2 apples) \n\u00bc \n cup of orange juice (if available. Can sub. water or nothing.) \n\u00be \n cup all-purpose flour \n1 cup granulated sugar \n\u00bd \n tsp. ground cinnamon \n\u00bc \n tsp. ground nutmeg \nA pinch of salt \n\u00bd \n cup cold butter, sliced into cubes \ndirections: \nGrease a 9-inch pie plate. \nPile apples in the pie plate and drizzle with orange juice to \navoid browning. \nIn a medium bowl, combine flour, sugar, cinnamon, nutmeg, and salt. \nStir in the butter until the mixture turns into coarse crumbs. \nSprinkle the crumbs all over the apples. \nBake for 45 minutes. \nLet cool slightly before serving. \nEnjoy! \n Make up small Ziploc bags, or containers, of the dry ingredients and throw \n them in the cupboard. Then they are ready when you are. Just add the \n apples, OJ and some cold butter, and pop in the oven. \nLilly Mae\u2019s \nApple Brown \nBetty \nPreheat oven to: 375 \no \nQuick as a wink! \nv","71 \ningredients: \nThree 1.5-oz. milk chocolate bars, broken into pieces \n1 sleeve graham crackers, left in the sleeve or \n bag\/box of graham cracker crumbs \n1 qt. strawberries, green tops removed, thoroughly dried \nOne 7-oz. container marshmallow cr\u00e8me \nSpecial equipment: 6 to 8 long sticks or skewers \nBuild a campfire. (Anything that will toast a marshmallow.) \ndirections: \nPut the chocolate in a medium heatproof bowl or pot and \nset near the fire so it melts but doesn\u2019t scorch, stirring \noccasionally if needed. Crush the graham crackers by \nmassaging them in their sleeve, being careful not to puncture \nit. Once the crumbs are a fine as you can get them, open the \nsleeve along the lengthwise seam and place on a flat surface \nnear the campfire. \nSkewer a strawberry through the hull so it is firmly on \nthe stick and dip half of the strawberry in the marshmallow \ncr\u00e8me. Place over the fire and cook until the marshmallow \nis golden. Dip the uncovered half of the strawberry \nin the chocolate and roll the chocolate in the graham \ncracker crumbs. Repeat with the remaining strawberries, \nmarshmallow cr\u00e8me, chocolate and graham cracker crumbs. \nCampfire \nS\u2019Mores \nStrawberries","72 \ningredients: \n Makes 12 \n1 cup rolled oats \n1 cup steel-cut oats \n1 cup crispy rice cereal \n\u00bd cup chopped mixed dried fruit \n\u00bd cup chopped almonds \n\u00bc cup butter \n\u00bd cup brown sugar \n\u00bc cup honey \n3 Tbsp. agave (I find this helps hold the bars together better) \n2 tsp. vanilla \n\u00bd cup chocolate chips \ndirections: \nGrease 9x13 pan \nMix rolled oats, steel-cut oats, rice cereal, dried fruit, \nalmonds and chocolate chips in a large bowl. \nMelt butter in a saucepan over medium heat; add brown sugar, honey, and \nvanilla. Whisk until sugar is completely dissolved, about 2 minutes. Pour \nover oat mixture; stir to combine. \nSpread oat mixture into prepared baking dish. Press into pan. Refrigerate \nuntil chilled, about 1 hour. \nCut and enjoy. \nMichelle Simpson\u2019s \nChewy \nNo Bake \nGranola Bars","73 \nVEGAN \ningredients: \n12 muffins \n1 medium banana, mashed \n1 (15-oz.) can pumpkin puree \n\u00bc cup pure maple syrup \n1 tsp. vanilla extract \n2 cups whole oat flour \n\u00bd tsp. baking soda \n\u00bd tsp. baking powder \n\u00bd tsp. salt \n1 tsp. ground cinnamon \n\u00bd tsp. ground nutmeg \n\u00bc tsp. ground ginger \n1 cup grain-sweetened dairy-free chocolate chips \ndirections: \nIn a large bowl, combine mashed banana, pumpkin puree, maple syrup, and \nvanilla. \nIn a small bowl, combine oat flour, baking soda, baking powder, salt, \ncinnamon, nutmeg, and ginger. Transfer mixture to large bowl and mix \ntogether gently until well combined. Avoid over- \nmixing to prevent toughness in the final product. Fold \nin chocolate chips. \nSpoon batter into silicon muffin cups and bake for 20 \nminutes or until the muffins are lightly browned. Remove \nmuffins from the oven and let cool for 5 minutes. \nStore muffins in an airtight container. \nNaoni Choinard\u2019s \nChocolate \nChip Pumpkin \nMuffins \nPreheat oven to: 375\u00b0","74 \ningredients: \n1 large egg plus 1 yolk \n8 oz. cream cheese, softened \n3 Tbsp. sugar, plus more for dusting \n1 tsp. lemon juice \n\u00bc \n tsp. vanilla extract \nOne 17.3-oz. box frozen puff pastry sheets, thawed \ndirections: \nLine 2 baking pans with parchment paper. \nBeat the whole egg with 1 teaspoon of water in a small bowl; set aside. \nBeat the egg yolk, cream cheese, sugar, lemon juice and vanilla in a medium \nbowl with an electric mixer on medium-high speed until smooth. \nLay out the 2 sheets of puff pastry and cut each into 4 squares. Fold the \ncorners of the squares over by about 1 inch to make octagon shapes. \nSpoon the cream cheese mixture evenly into the center of each (about 2 \ntablespoons per); do not spread the cream cheese. Brush all of the exposed \npastry with the egg wash, then dust generously with sugar. \nBake until puffed and golden brown all \nover, about 18 minutes. \nCool slightly before serving. \nTrisha Yearwood\u2019s \nEasy \n(as heck) \nCheese Danish \nPreheat oven to: 400 \no \nWatch how to make these online at: \nhttps:\/\/www.foodnetwork.com\/recipes\/trisha-yearwood\/easy-cheese-danish-5515491","75 \nMarilyn West\u2019s \nChocolate \nBrownie \nCookies \ningredients: 12 c \nookies \n\u00bd \n cup (4oz.\/120g) white sugar \n\u00bd \n cup (3oz.\/90g) brown sugar \n6 Tbsp.s (3oz.\/90g) butter \n2 large eggs* \n1 tsp. vanilla extract \n1 cup (4oz.\/120g) cocoa powder, unsweetened \n\u00bd \n tsp. salt \n\u00bd \n cup (3oz.\/90g) chocolate chips \ndirections: \nCombine the sugars and butter in a microwavable bowl (or in a pot on the \nstove). Heat until the butter has melted. Remove from heat and beat well \nwith a hand mixer for 2-3 minutes. (I tried doing this recipe without an \nelectric mixer and my cookies came out really flat) \nAdd in the eggs and vanilla extract and beat with hand mixer \nfor 2 minutes (this, along with melting the butter and sugar, \nhelps create a crackly crust on top of the cookies). \nStir together the cocoa powder and salt and add them to the batter. Beat \nfor another 30 seconds. Lastly fold in the chocolate chips. The batter will be \nsoft but refrigerate it for a minimum of 30 minutes. \nWhen the cookie dough is stiff scoop 12 cookies onto a baking tray lined \nwith parchment. Round the dough in your hands and press to flatten down \njust a little. Toss a few more chocolate chips on top it you wish. \nBake cookies for about 12-13 minutes. When baked they \nmight look 'uncooked' but they are not, they are perfectly \nfudgy on the inside.Set aside to cool down and enjoy \nfresh. Store them in an airtight container for up to 2 days. \nPreheat oven to: 350\u00b0","76 \ningredients: \n\u00be \n cup - 64 g almond flour (Blue Diamond) \n\u2153 cup - 75 g confection sugar \n2 large egg whites \n1 cup - 100 g sugar \n(For espresso macs.) 2 tsp. espresso coffee \ndirections: \nSift together 3x almond flour and confection sugar. \nThrow away any that does not sift\/ set aside \nIn mixing, KitchenAid, bowl beat eggs until frothy: add sugar. Beat until egg \nwhites are still and when you pick up whisk\/beater egg whites stand up. \nGradually add flour mixture and with spatula mix until you can pick up \nbatter and have it drop into bowl in smooth stream. (Push batter against \nside of bowl to remove air bubbles) \nPour mixture into piping bag fitted with a #12 piping tip. Pipe onto \nparchment paper (hold bag straight up). I print out 2 inch circles from \ncomputer. \nAfter piping onto parchment hit your pans against \ncounter to release any air bubbles. \nLet macs sit for 20-40 minutes to dry. Humidity is a factor\/ don\u2019t bake on \nrainy day! When you touch top of Mac.s they should feel dry. \nBake for 22 minutes. \nWhen cool fill with your favorite ganache. \nGail Conn\u2019s \nFrench \nMacarons \nPreheat oven to: 300 \no \nespresso filling recipe on next page - \nNOT ACTUAL SIZE","77 \nGail Conn\u2019s \nFrench \nMacarons \nEspresso Filling \ningredients: \n\u00bd \n cup of heavy whipping cream \n1 cup semi sweet chocolate chips ( or favorite : white chips can be used ) \n1 tsp. espresso powder \n2 Tbsp. butter cubed\/diced \nHeat cream to just boiling. Pour over chocolate. \nStir in espresso powder. \nAdd diced butter. Stir until completely incorporated. \nChill in fridge for 20-30 minutes. \nPut ganache into piping bag with tip. Pipe ganache onto inside of one \nmacaron and place another on top. Pipe from center \nand not to much, as it will ooze out sides. \nRefrigerate in tight sealed container for 1-2 days. \nCan be frozen at this point. \nBon Appetite \nUse with French Macarons on previous page","78 \nStar Bakery \nJewish \nKichel \naka: \nNothings \nPreheat oven to 350\u00b0 \nContinued on age 2... \nP \nY \nY \ningredients: \n5 large eggs \n\u00bd tsp. vanilla extract \n\u2154 cup vegetable oil \n1 tsp. sugar, plus 1 cup for rolling \n2 \u2153 cups unbleached all-purpose flour \n1 tsp. salt \ndirections: \nPut the eggs, vanilla, oil, 1 teaspoon of the sugar, flour, and salt in the bowl \nof an electric mixer fitted with the paddle attachment and blend on low \nspeed until incorporated; then beat on high for 5 minutes. \nRemove the paddle and scrape the batter down the sides of the bowl. \nRest the dough in the bowl, covered, until soft and spongy outside, about 1 \nhour. Then remove it from the bowl\u2014it will be sticky\u2014and make a ball out \nof it, flouring your hands first and working the dough lightly \nand quickly with a little flour so it is not terribly sticky. \nPreheat the oven to 350 degrees and line 2 cookie sheets \nwith parchment paper. \nSprinkle a work surface with cup of the sugar, about \u215b \n\u00bd \n inch \ndeep. Put the ball of dough in the center, flatten it slightly with a rolling pin, \nsprinkling the dough and the rolling pin liberally with the remaining cup \n\u00bd \nof sugar. ","79 \nPage 2 \nRoll the dough to a thickness of 1\/8 inch; a rectangle about 18 \nx 12 inches. Then, using a pastry cutter or dull knife, cut the \ndough into strips \u00be inch wide and 2 inches long. Lift each strip, \ntwist in the middle to make a bow tie, and place on the cookie \nsheets, leaving \u00bd inch around each strip. \nBake the kichel for 25-30 minutes on the middle rack of the \noven, until the edges are golden brown and the texture is \ncrunchy. \nAt 95, baker Ben Moskowitz\u2014owner of the Star Bakery, in Michigan \n\u2014 has been retired for several years. But he still goes into the bakery, \nwhere his daughter Esther carries on the tradition with great honey \ncake, corn rye, and the best kichel, meaning \u201ccookie,\u201d I have ever \ntasted. \nSometimes kichel describes any old cookie or cracker that is a little \nsweet, like the rectangular Lithuanian version, which is both salty \nand sweet, and often served with herring. But Moskowitz\u2019s bow tie \nkichel is different. It is light, crisp, sweet, and crunchy. \nStar Bakery \nJewish \nKichel \nY \nY \n**There was a Star Bakery on the corner of 7 Mile & \nHartwell, in Detroit. I lived on Hartwell, and the smell of \nthe bakery in the air was always like Heaven. \n mj","80 \ningredients: \n10 cUP version \n 5 cUP version \n\u00be cup \n(160 g) \n quinoa \n* \n4 cups \n(408 g) \n oats (not instant) \n1\u00bd cups \n(100 g) \n unsweetened coconut flakes \n2\u00bd cups \n(220 g) \n sliced almonds \n1\u00bd tsp. kosher salt \n1 cup pure maple syrup \n\u2153 cup grapeseed or other neutral oil or melted coconut oil \n * \nMay substitute any combination of seeds or nuts. \ndirections: \nIn a large bowl, toss together the quinoa, oats, coconut flakes, \nalmonds and salt. Pour in the maple syrup and oil. Stir to coat. \nLine 2 baking sheets with parchment paper (1 for half recipe), and spread \noat mixture out on pan(s). For full recipe, rotate sheet \npans halfway though baking. \nPlace it in the oven and bake for 50-60 minutes, or until \nthe edges look slightly dark. Note: As soon as you start \nsmelling it, start checking it. This may take you 30 minutes; it may \ntake you an hour and 15 minutes depending on your oven and baking pan. \nReally try to use the visual cues: lightly golden throughout with slightly \ndarker edges. \nDo not stir during the cooking process or when it comes out of the oven. \nLet the mixture cool completely on the sheet pan. \nWhen ready to store, lift up edges of parchment to loosen the granola \u2014 \nthis will create nice big shards. Transfer shards to storage container. Pour in \nremaining granola \u2014 it will inevitably break into smaller pieces. \nPreheat oven to: 250 \no \n\u00bd cup \n(102 g) \n2 cups \n(204 g) \n\u00be cup \n(48 g) \n1\u00bc cups \n(128 g) \n\u00be tsp. \n\u00bd cup \n3 Tbsp. \nMarilyn West\u2019s \nMaple Almond \nGranola Clusters","81 \nMarilyn West\u2019s \nPeasant Bread \nSandwich Loaf \ningredients: \n3 cups (384 g) bread flour or all-purpose flour \n1 tsp.s (5 g) instant yeast (See notes if using active dry) \n\u00bd \n1 tsp.s (7 g) sugar \n\u00bd \n1 tsp.s (5 g) kosher salt \n\u00bd \n1 cups (340 grams) lukewarm water \n\u00bd \nSoftened butter (for greasing) \n1 Tbsp. olive oil \ndirections: \nIn a large bowl, whisk together the flour, yeast, sugar and salt. Add the \nlukewarm water. Using a spatula, stir to combine until you \nhave a sticky dough ball. Cover the bowl with a tea towel \nand place in a warm spot to rise until the dough doubles, \nabout 2 hours (or longer depending on the temperature of \nyour kitchen). \nGrease a 9\u00d75-inch or 8.5\u00d74.5-inch loaf pan with the \nsoftened butter. Deflate the dough using two forks or a flexible dough \nscraper. Pour the 1 Tbsp. of olive oil over the dough and turn the dough ball \nto coat it in the oil. Transfer the dough to the prepared pan. Let rise until \nthe dough crowns the rim of the pan, about 45 minutes to an hour. \nTransfer the pan to the oven and bake for 45 minutes. Turn \nthe dough out onto a cooling rack and let cool for 30 \nminutes before slicing. \nnotes: \nIf using active-dry yeast, sprinkle it over the lukewarm water \nand add the sugar. Let stand for 15-20 minutes or until the \nyeast gets foamy. Then proceed with the recipe. \nPreheat oven to: 375 \n0","82 \ningredients: \nMakes 12 \n1 cup water \n\u00bd cup safflower oil \n\u215b to \u00bc tsp. salt \n1 cup matzah cake meal \n7 eggs \ndirections: \nGenerously grease 12 muffin cups. In large saucepan, bring water, oil, and \nsalt to rolling boil. Add cake meal all at once and beat until blended. \nRemove from heat; let stand 5 min. \nTransfer mixture to blender. Add 2 eggs; process, covered, \nuntil blended. \nContinue adding eggs, one at a time, and process until \nincorporated. \nProcess until mixture is smooth, about 2 minutes longer. \nFill prepared muffin cups \u00be full. Bake until puffed, very firm and golden \nbrown, 18-22 min. (15 in my oven). \nTurn off oven (do not open door); leave in oven 10 \nminutes. \nImmediately remove from pan to a wire rack. \nServe hot. \nMichelle Simpson\u2019s \nPassover \nPopovers \nPreheat oven to: 450 \no","83 \ningredients: \n40 ladyfingers (1 pkg. from Nino Salvaggio\u2019s) \n2 cups strong coffee, cooled \n2 cups heavy whipping cream \nCocoa powder (we used ghiradelli) \n6 Tbsp. rum, divided (we used Flor de Ca\u00f1a from Nicaragua) \ndirections: \nUse a 9\u201dx13\u201d glass dish. Pour coffee in a separate bowl and let cool. Add 3 \nTB of the rum. Quickly dip both sides of a lady finger in the coffee then line \nthem up in your dish touching. You might have to use a knife to cut them at \nthe end to make them fit. That is your first layer. \nPut mascarpone in a bowl; mix with 3 Tbsp. of \nthe rum and 1 tsp. vanilla til well blended. \nMake a Bain Marie by putting an inch of water in a pot on stove. Turn on \nheat. We used a glass bowl to sit on it. Put your 6 egg yolks it it and 3\/4 \ncup sugar. With wire whisk, stir and blend until sugar is dissolved several \nminutes. Don\u2019t let dish touch water. Set aside and let cool. \nPut 2 cups heavy cream and vanilla in stand mixer. \nWith wire whip attachment, beat until you have \nSOFT peaks. Don\u2019t over beat or you will get butter. \nCombine egg yolk mixture with mascarpone and blend well. \nWith a spatula carefully fold of heavy whipping cream with mascarpone \n\u00bd \negg yolk mixture. Then fold in rest. Try not to over blend. \nUse of this mixture and put over your first layer of ladyfingers. Dip more \n\u00bd \nladyfingers and create second layer. Use remaining cream mascarpone egg \nyolk mixture and smooth it over the top nice and even. Cover with Saran \nWrap and refrigerate at least 6 hours. Remove cover and using a strainer put \nin cocoa powder and tap gently over entire dish. Voil\u00e0! \n1 tsp. vanilla \n6 egg yolks \n\u00be \n cup sugar \n1 lb. mascarpone (Nino\u2019s) \nRachel Ray Martin & \nSuzie Martin\u2019s \nTiramisu","84 \nAppetizers \n& Dips","85 \ningredients: \n1 lb. diced cooked fresh asparagus, drained \n1 cup grated Parmesan cheese \n1 cup mayonnaise \nBaked pita chips \ndirections: \nIn a large bowl, combine the asparagus, cheese and \nmayonnaise. \nPlace in a 6-inch cast-iron skillet or 2-cup ovenproof bowl. \nBake until heated through, about 20 minutes. \nServe warm with pita chips. \nSandra Baratka \nBaked \nAsparagus \nDip \nPreheat oven to: 375 \no","86 \nCannoli \nDip \ningredients: \nServes 8 \n2 cups heavy cream \n\u2153 cup powdered sugar \n1\u00bd cup whole milk ricotta \n1 cup mini chocolate chips \n2 tsp. cinnamon \nPinch nutmeg \n10 broken cannoli shells \ndirections: \nBeat cream and sugar \ntogether. \nFold in other ingredients. \nServe with shell shards. \nWALMART, MEIJER\u2019S, \nGFS \nSHELL \nSUBSTITUTION","87 \nMarilynn Janiak\u2019s \n Crack Dip* \ningredients: \n8 oz. cream cheese softened \n1 cup sour cream \n\u00bd cup mayonnaise \n1 oz. package ranch dressing mix (to taste) \n\u00bd tsp. garlic powder \n2 cups cheddar cheese shredded \n\u2153 cup bacon bits or 6 slices cooked and crumbled \n2 green onions sliced \ndirections: \nIn a medim bowl, mix cream cheese, sour cream, \nmayonnaise, half of the ranch mix, and garlic powder \nwith a mixer on medium speed. \nFold in the remaining ingredients. Taste and add more ranch mix \nif desired. \nRefrigerate at least 1 hour before serving. \n* \nSo named because it\u2019s addictive.","88 \nHeath \nToffee Dip \ningredients: \n16 oz. of softened cream cheese \n1 cup dark brown sugar \n\u00bd \n1 bag of Heath Toffee chips \ndirections: \nMix cream cheese & brown sugar together. \nAdd toffee bits and mix \nServe with apple wedges or graham crackers","89 \ningredients: \n2 packages (8 oz. each) cream cheese, softened \n1 cup mayonnaise \n\u00bd \n cup shredded Monterey Jack cheese \n\u00bc \n cup canned chopped green chiles \n\u00bc \n cup canned diced jalapeno peppers (mild or hot) \n1 cup shredded Parmesan cheese \n\u00bd \n cup panko bread crumbs \nSweet red and yellow pepper pieces and corn chips \ndirections: \nIn a large bowl, beat the first 5 ingredients until blended; spread into an \nungreased 9-in. pie plate. Sprinkle with Parmesan \ncheese; top with bread crumbs. \nBake until lightly browned, 25-30 minutes. \nServe with peppers and chips. \nnotes \nRegular dry bread crumbs stand in just fine for panko. \nMonterey Jack is a phenomenal melting cheese. If you \nwant a little extra spice, use pepper jack instead. \nPreheat oven to: 400 \no \nJalapeno \nPopper \nSpread","90 \ningredients: \n2 (11 oz.) cans Mexicorn, drained \n1 cup real mayonnaise \n1 cup real sour cream \nTops of 3 bunches of green onions, sliced \n1 (4.5 oz.) can green chilies, diced \n\u2153 cup of jalapenos (the jar kind), chopped \n8 oz. package of Shredded Mexican Blend cheese \nTortilla chips for serving \ndirections: \nCombine all of the dip contents together and place in the fridge. \nI suggest making it 12 hours ahead, or even the day before. The \nflavors just keep getting better and better! \nServe with tortilla chips! \nMexican Dip \n\u2018With a Kick\u2019","91 \ningredients: \n2 medium red bell peppers \n3 Tbsp. lemon juice \n\u00bc \n cup tahini \n\u00bd \n tsp. smoked paprika \n1 can chickpeas (drained and rinsed, but save the aquafaba liquid) \n2 Tbsp. aquafaba (reserved from the can of chickpeas) \ndirections: \nLine a baking sheet with parchment paper or a silicone baking \nmat, and place your whole red bell peppers on the prepared \nbaking sheet. Place in the preheated oven and roast for 20 \nminutes. Remove the baking sheet from the oven and flip the peppers \nover. Return to oven and bake for another 20 minutes, or until they are \nblackened and blistered. (Roasting time may differ slightly based on your \noven and the size of your peppers). \nRemove from oven and carefully place the peppers in a bowl. Cover the \ntop of the bowl with a cloth or towel to trap some of the steam in. Let the \npeppers sit and steam about 20 minutes. \nOnce the peppers are cool enough to handle, remove the stems, \nseeds, and skins. I like to do this by simply using my fingers to \npeel off as much of the blistered skin as possible (this should \ncome off relatively easily), and then slicing the peppers vertically \nfrom top to bottom so that they become one long strip. Slicing them this \nway should allow you to easily pull the stem and most of the seeds off. \nWipe away any remaining seeds, then discard the skins, stems, and seeds. \nAdd both roasted red peppers to a high powered blender. Add all other \ningredients. Blend until super smooth! Taste and add more salt if desired. \nServe as you wish and enjoy! \n4 cloves garlic \n\u00bd \n tsp. cumin \n\u00bc \n tsp. salt \nPreheat oven to: 400 \no \nNaomi Choinard\u2019s \nRoasted Red \nPepper \nHummus \n(Oil-Free!)","92 \nMiscellaneous","93 \ningredients: \n2 sticks of butter, (at room temperature) \n1 cup powdered sugar \n1 cup honey \n2 tsp. ground cinnamon \ndirections: \nWhip the butter so it\u2019s nice and creamy. This is where the \nroom temperature part makes things easier \nAdd the powdered sugar and mix it all in. Then add the \nhoney and the cinnamon. \nScrape the sides and whip it a little more. \nStore the heavenly concoction in the fridge or leave it out at room \ntemperature. It\u2019s going to spread much easier at room temperature, \nbut it\u2019s up to you! \nEnjoy! And good luck not eating all of it! \nTexas Roadhouse \nCinnamon \nHoney Butter \nCOPYCAT RECIPE","94 \ningredients: \n4 qts. quartered green peppers \n2 cups sugar \n2 qts. cider vinegar \n2 Tbsp. + 2 tsp. Kosher salt \ndirections: \nCombine all ingredients in large pot \nBring to boil. Boil 3 minutes (over boiling makes peppers soggy) \nPack in sterilized jars, seal and process. \n*Yield 3 1\/2 quarts \nGayle Hirsch\u2019s \nEasy Pickled \nGreen Peppers \n(Rascal House Style)","95 \nexamPle: \n2 cups hulled and cut up strawberries (or other fruit) \nMix with \u00bd - \u2153 cup sugar \nDash of lemon juice (oppt.) \ndirections: \nThoroughly wash and dry fruit. \nSmall berries like raspberries can be kept whole, but if using larger fruits, \nlike peaches, apples or strawberries, slice or cut them into bite sized pieces. \nPlace prepared fruit into a large enough non-reactive bowl (plastic or glass) \nso that there is still room to toss the fruit around. \nSprinkle sugar over the top of fruit and add lemon juice, \nif desired. I very rarely use it myself. \nCover bowl with lid or plastic wrap and toss\/shake the bowl \nso that fruit becomes evenly coated in sugar. \nLet fruit sit at room temperature for about 30 minutes to start macerating \n(or have sugar syrup form) and then place in the refrigerator until serving. \nResults are best when allowed to sit over night or even a day or 2. \nCover and refrigerate leftovers. \nHow to \nMacerate \nFruit","96 \niNgredieNtS & direCtioNS: \nSparkling wine: \nPour 4 cups of grape juice (white or red), 4 cups of lemon-lime soda \nand 2 tsp. of lemon juice into a large pitcher. \nStir the contents of the pitcher to blend the ingredients. \nPour the fake wine into a glass carafe and rest it in an ice \nbucket to keep it chilled. \nServe it in wine glasses. \nred wine: \nFill a large pitcher halfway with ice. \nPour 5 cups of red grape juice and 3 cups of apple juice into the pitcher. \nStir the contents together and serve in wine glasses. \nwhite wine: \nFill a large pitcher halfway with ice. \nPour 5 cups of white grape juice and 3 cups of apple juice into the \npitcher. \nThe apple juice will add a slightly yellow tint to the \nmixture, like most real white wines. \nStir the contents together and serve in wine glasses. \nHow to \nMake Fake \nWine \nwant (need) a wine free evening or meal? \n Here are some non-alcholic \u201crecipes\u201d that may help out.","97 \nPound = lb. \nCup - cup or C. \nOunces = oz. \nTeaspoon = tsp. \nTablespoon = Tbsp. \nMilliliters = ml. \nLiters = ltr. \n1 gallon = \n4 quarts \n8 pints \n16 cups \n128 ounces \n3.8 liters \n1 QUart = \n2 pints \n4 cups \n32 ounce \n.95 liters \n1 Pint = \n2 cups \n16 ounces \n480 ml \n1 cUP = \n8 ounces \n240 ml. \n1\/4 cUP = \n4 Tbsp. \n12 tsp. \n2 oz. \n60 ml. \n1 \ntBSP. = \n3 tsp. \n1\/2 fl. oz. \n15 ml. \n oven temperatures \n250 F \n0 \n275 F \n0 \n300 F \n0 \n325 F \n0 \n350 F \n0 \n375 F \n0 \n400 F \n0 \n425 F \n0 \n450 F \n0 \n475 F \n0 \n500 F \n0 \n120 C 1\/2 Gas \n0 \n135 C \n0 \n150 C \n0 \n163 C \n0 \n177 C \n0 \n190 C \n0 \n204 C \n0 \n220 C \n0 \n232 C \n0 \n246 C \n0 \n260 C \n0 \n1 \n2 \n3 \n4 \n5 \n6 \n7 \n8 \n9 \n10 \n1\/6 oz. \n1\/2 oz. \n1 oz. \n2 oz. \n4 oz. \n8 oz. \n16 oz. \n1\/8 lb. \n1\/4 lb. \n1\/2 lb. \n1 lb. \n4.73 g. \n14.17 g. \n28.35 g. \n56.70 g. \n113.40 g. \n226.80 g. \n453.59 g. \nounces Pounds grams \n1 tsp. \n3 tsp. \n6 tsp. \n12 tsp. \n1\/3 Tbsp. 1\/16 cup \n1 Tbsp. \n2 Tbsp. \n4 Tbsp. \n1\/8 cup \n1\/4 cup \n1\/3 cup \nliquid \n MEASuREMENTS \nUpgrade ice Cubes \nLiven up your libations and freeze a sprig of mint, a bit of lemon or \nother garnishes in ice cubes. Try experimenting with other types of \ncubes, too. For example, plunk a cherry in an ice cube tray cup, cover \nwith pink lemonade and freeze.","98 \nCream (heavy) \n1 cup \n1 cup evaporated milk OR cup milk plus \n\u00be \n\u2153 \ncup butter \nCream (light) \n1 cup \n1 cup evaporated milk OR cup milk plus 3 \n\u00be \nTbsp. butter \nCream of tartar \n1 tsp. \n2 tsp.s lemon juice or vinegar \nEvaporated milk \n1 cup \n1 cup light cream \nFarmer\u2019s cheese \n8 oz. \n8 oz. dry cottage cheese OR 8 oz. creamed \ncottage cheese, drained \nGarlic \n1 clove \n\u215b \n tsp. garlic powder OR tsp. granulated \n\u00bd \ngarlic OR tsp. garlic salt--reduce salt in recipe \n\u00bd \nGreen onion \n\u00bd \n cup , chopped \n\u00bd \n cup chopped onion OR \n\u00bd \ncup chopped \nleek OR \n\u00bd \ncup chopped shallots \nHoney \n1 cup \n1 cup white sugar plus cup water OR 1 \n\u00bc \n\u2153 \ncup corn syrup OR 1 cup light treacle syrup \nLemon grass \n2 fresh stalks \n1 Tbsp. lemon zest \nLemon juice \n1 tsp. \n\u00bd \n tsp. vinegar OR 1 tsp. white wine OR 1 tsp. \nlime juice \nOnion \n1 cup, chopped 1 cup chopped green onions OR 1 cup \nchopped shallots OR 1 cup chopped leeks OR \n\u00bc \n cup dried minced onion OR cup onion \n\u00bc \np o w d e r \nOrange juice \n1 Tbsp. \n1 Tbsp. other citrus juice \nSemisweet choco. chips \n1 cup \n1 cup chocolate candies OR 1 cup peanut \nbutter or other flavored chips OR 1 \ncup chopped nuts OR 1 cup chopped \ndried fruit \nVinegar \n1 tsp. \n1 tsp. lemon or lime juice OR 2 tsp.s white \nwine \nWhite sugar \n1 cup \n1 cup brown sugar OR 1 cups \n\u00bc \nconfectioners\u2019 sugar OR cup honey OR \n\u00be \n\u00be \n cup corn syrup \nWine \n1 cup \n1 cup chicken or beef broth OR 1 cup fruit \n juice mixed with 2 tsp.s vinegar OR 1 cup water \nW \nhite wine, sugar or honey \nRed wine add acidity, balsamic vinegar \nAren\u2019t sure what the wine is being used for? Use chicken and vegetable stock for both \nFOOD SuBSTITuTIONS CHART","99 \nCreated and posted by Marilynn Janiak 2023","100 \nA Friends & Family Publication - July \n2020"]