1. Oil a baking dish (1.75 quart)
2. Alternate layers of bread and cheese, ending with cheese.
3. Mix the rest of the ingredients. Pour over the casserole.
4. Preheat the oven to 350 F. Let the casserole stand for 5-10 minutes.
5. Bake for 1 hour with the casserole sitting in a shallow pan of water. The top will get bubbly and brown.
From "Diet for a Small Planet", recommended by Sue Simkin, ~ 1970
15 oz can of kidney beans
15 oz can of small white beans
15 oz can of black beans
15 oz can of crisp yellow corn
2 large firm avocados (or 3 small)
½ large red onion
1 ½ large tomatoes (or 2-3 small vine tomatoes)
½ -1 Tbsp. chopped cilantro (add to taste)
¼ cup olive oil
1 tsp. Seasoned salt (or add to taste)
Substitutions: You can substitute many of the beans, depending on what you like. I like to use dark red kidney beans and sometimes small pink beans.
No-Cook Instructions:
1. Rinse and drain the beans and corn in a strainer.
2. Chop tomatoes into ½ inch pieces (I leave the seeds)
3. Chop the onion coarsely
4. Chop cilantro
5. Mix beans, corn, tomatoes, onions, and cilantro together in a large bowl.
6. Chop the avocadoes into ½ - ¾ inch cubes.
7. Add avocados and mix in gently (they will mush into a paste if over mixed)
8. Stir together the olive oil and seasoned salt in separate bowl/cup
9. Add olive oil mixture right before serving.
**You can add the cilantro last for garnish, but I like to mix it with everything to let the flavor settle a little. Just be careful not to overdo it. Don’t pick avocadoes that are soft to the touch. They will mush immediately into the salad. They should be slightly firm; you can press in a little.
Cream (mix vigorously) the butter and peanut butter together; add sugar.
Mold mixture into small balls. (Then chilling these will help)
Melt the chocolate and parafin together in a double boiler.
Insert a toothpick into a ball, then dip it in the chocolate mixture. Place on waxed paper or cookie sheet.
Keep cold; or freeze.
Boil eggs for 15 minutes, peel, cut in half lengthwise.
Pop out the yolks and mash them well with a fork.
Add rest and mix well.
Heap yolk mix into the white "dishes" and garnish with paprika and parsley.
Blend all ingredients and allow to sit over night.
Serve with raw vegetables.
Suggestions: cauliflower, celery, carrots, broccoli, white turnip sticks, radishes, scallions, etc.
(From Jane Minckler, 1975, ammended by the Wests, 1993)
3/4 cup vegetable shortening (Crisco)
1 cup dark brown sugar
1 large egg
1/4 cup molasses
1 Tbs fresh ginger, grated
2 1/4 cups flour
2 tsps baking soda
1/4 tsp salt
1/2 tsp ground cloves
1 tsp ground cinnamon
1 tsp powdered ginger
1/2 cup finely chopped crystallized ginger
About 1/2 cup white sprinkles or nonpareils
1. Preheat oven to 375 F, with two racks.
2. Blend the shortening, brown sugar, egg, molasses, and grated ginger.
3. In a large bowl sift together the flour, baking soda, salt, cloves, cinnamon, powdered ginger.
4. Stir in the crystallized ginger, then mix with the shortening mixture.
5. Use your hands to form the dough into one inch balls. Dip each one in the nonpareils and place on a cookie sheet 1.5 inches apart.
6. Bake on the bottom rack for 5 minutes, then on the top rack for 5-7 minutes more. Cool on a rack.
8-10 medium potatoes
1/2 cup butter (1 stick)
1 can cream of chicken soup
1 pint sour cream
1/3 cup chopped onion
1 1/2 cup grated cheddar cheese
Pepper
(1 cup corn flakes
2 Tbs butter for optional topping)
1. Boil potatoes whole. Cool. Peel and dice
2. Heat butter. Blend in the soup, sour cream, onion, and cheese
3. Put into 2.5 quart casserole dish
4. Bake at 350 F for 45 minutes