Greatest Recipes

2 1/2 c Lentils, rinsed and drained

7 c Water or stock

2 md Onions, chopped

3 Cloves garlic, minced

Juice of one lemon Salt and pepper to taste 2 Stalks celery, chopped

2 tb Olive oil

1 Or 2 bunches spinach, chard,

-or collards, washed and -chopped From “Meals Without Squeals” by Christine Berman & Jacki Fromer. coarsely 1. Saute onions, garlic and celery in the olive oil, 5-10 min.

2. Add lentils, and water or stock and simmer until lentils are very

soft. If necessary, add more water to get soup to desired consistency. 3. Add greens, salt and pepper. Simmer for 10 more minutes or until

greens are tender. 4. Stir in lemon juice right before serving.

Serves 16 preschool or 12 school-age children. 1 meat alternative Posted by Theresa Merkling.

1/2 Tray Ice Cubes

1 c Vanilla Or Fruit Ice Cream

1 c Fresh Or Frozen Fruit

-(Blueberries, Strawberries, -Cantaloupe, Bananas) Whirl all of the ingredients in a blender and freeze. NOTE: Only freeze this for one hour, longer and it will be to hard to eat. From Super Snacks For Kids by Penny Warner Copyright 1985

————————————CAKE———————————— 1/2 c Butter

1/2 c Sugar, granulated

2 Eggs;beaten

1 c Milk

1 tb White vinegar

1 ts Baking soda

2 c Flour;all purpose

1 ts Baking powder

1/4 c Cocoa powder;unsweetened

1/2 ts -Salt

1 1/2 ts Vanilla

——————————VANILLA FILLING—————————— 2 Egg whites

1/2 c Sugar, granulated

1 pn -Salt

2 tb -Water

1 ts Vanilla

——————————CHOCOLATE ICING—————————— 2 tb Butter

2 tb Cocoa powder;unsweetened

2 tb Light cream; up to 3 T

1/2 ts Vanilla

1/2 c Icing (Confectioner’s) sugar

-approximate Gateaux Jos. Louis Home-made versions of this best selling commercial snacking cake turn up in recipe collections throughout the Beauce. A product of the giant Vachon bakery at St. Marie, it was launched by founder-bakers Arcade and Rose-Anna Vachon who named it for their eldest two sons Joseph and Louis and not, as some believe , after the heavyweight boxing champion, Joe Louis. Home recipes use a drop-cookie method and ~sometimes- a marshmallow filling. The baking cake is made automatically with a diameter of 3 1/2 inches (9 cm). To achieve a symmetrical look and a light texture, I adapted a recipe belonging to Mariette Scully Bourque of Notre Dame des Pins to the muffin tin. CAKE: Grease 12 medium muffin tins or 24 small ones. In a large bowl, cream butter and sugar together until fluffy. Measure milk into a 1 cup measure and stir in vinegar, then baking soda. In another bowl, sift or mix together flour, baking powder, cocoa powder and salt. Combine dry ingredients with butter mixture with milk; stir in vanilla. Fill prepared muffin tins half full of batter. Bake in a preheated 350F oven for about 10 minutes or until a tester inserted in centre comes out clean. Cool for 10 minutes in pan. Turn out onto rack and cool completely. VANILLA FILLING: In top of a double boiler, set over boiling water, combine egg whites, granulated sugar, salt and water. With an electric mixer, beat until stiff and fluffy, about 3 to 4 minutes. Remove from heat and beat in vanilla. CHOCOLATE ICING: Cream soft butter with cocoa powder. Blend in cream and vanilla. Stir in sifted icing (confectioner’s) sugar until icing is of spreading consistency. Slice cakes in half horizontally. Fill with Vanilla Filling and spread tops and sides with Chocolate Icing. MAKES:about 12 MEDIUM or 24 SMALL MUFFIN SIZED CAKES SOURCE: _A Taste of Quebec_ by Julian Armstrong

2 Apples

2 Bananas

1 cn Of fruit cocktail

1 Bag of mini-marshmallows

-(optional) 1 Container of Cool whip

-(optional)(use my mock cool -whip…) Cut fruit into bite-size pieces. Mix with fruit cocktail aand marshmallows. Add Cool Whip and stir until mixed well. Refrigerate before serving.

1 c MOTTS Chunky or Regular

-Apple Sauce 10 oz Pkg frozen strawberries,

-thawed 11 oz Can mandarin orange

-segments, drained 1 c Grapes, if desired

2 tb Orange juice concentrate

In medium bowl, combine all ingredients. Spoon fruit mixture into individual dishes or paper cups. Freeze until firm. Remove from freezer about 30 minutes before serving. 7 (1/2 cup) servings.

4 1-oz sq semisweet chocolate

1/2 c Sugar

2 c Hot water

2 qt Milk

1 1/2 ts Vanilla extract

1 qt Vanilla ice cream

1 qt Club soda

1/2 pt Heavy cream; whipped

Ground cinnamon Recipe by: Spoonbread & Strawberry Wine - ISBN 0-385-47270-6 In a large saucepan combine the chocolate and sugar with the hot water. Bring to a boil, stirring for 2 mins. Add milk, and continue heating. When hot, beat in vanilla with a rotary egg beater or whisk. Remove from heat. Chill, then pour into a punch bowl over ice cream. For sparkle, add club soda. Top with whipped cream and dust with cinnamon. Yield: 12 servings.