Combine skim milk, evaporated powdered skim milk,
cocoa, cinnamon, vanilla and heat.
In 1 qt saucepan over high heat, heat 3 T. sugar,
12 whole allspice, 3 short cinnamon sticks, and 2 c. cranberry juice cocktail
to boiling. Turn to low; cover and simmer 10 min. Refrigerate. When ready
to serve, strain mixture, discarding spices, into punch bowl. Add 6 c.
cranberry juice, 3 bottles chilled pink champagne, and 1/2 t. almond extract.
Make 16 cups
Apple Cider Punch
In large sauce pan, combine 6 c. apple cider
or juice, 1/2 c. dark brown sugar, 12 cloves, 2 pieces cinnamon stick,
1/2 t. nutmeg, 1/2 t. ginger, 2 thinly sliced oranges, 1 thinly sliced
lemon. Over low heat, bring mixture to slow simmer. Stir occasionally
but do not boil. Keep warm Serve in mugs. Makes 8 servings.
Process 4 t. instant decaf coffee, 7T. plus 1
1/2 t. dry milk powder, 4 t. unsweetened cocoa powder, 3 T. plus 1 t.
granulated sugar and 1/2 t. vanilla, butter and nut flavoring. For amaretto,
add 1 t. almond extract.
Cafe Vienna: process 3 T. decaf coffee, 7 T. dry milk, 3 T. sugar,
1/4 t. cinnamon, 1/4 t. coca, 1/2 t vanilla, butter and nut flavoring.
Light Swiss Mocha: process 2 T. coca, 2 T. decaf coffee, 5T dry
milk, 2 T. sugar, 1/4 t. vanilla.
Process 2 peaches, nectarines or Bartlett pears
with 1 c. non-fat yogurt and 1 c. skim milk. OR Blend 1 peach, add 3/4
c. pineapple juice and 1/2 c. non-fat yogurt.
Old Fashioned Lemonade
1 1/2 cups granulated sugar
1 1/2 cups water
1 tablespoon grated lemon zest
1 1/2 cups fresh lemon juice (8-9)
In small saucepan, stir together sugar, water and lemon zest. Bring
to a boil, stirring constantly. Boil 5 minutes, stirring often. Remove
pan from heat and let syrup cool. When cool, stir in lemon juice. Transfer
to a jar; cover and refrigerate for up to 3 weeks.
when ready to mix a glass, place 2 ice cubes in a tall glass. Add 1/4
c. syrup and 3/4 c. cold water. Stir well and garnish with lemons and
1/4 c. vegetable oil
1 t. garlic salt
Slice bagels into very thin 1/4 inch slices. With pastry brush, lightly
coat both sides with vegetable oil. Arrange on baking sheet; sprinkle
with garlic salt. Bake for 20 min. at 250, turn once, and bake until
both sides are crisp, about 10 minutes more.
Triple Grain Granola
Mix together 1 c. each rolled oats, wheat flakes,
rye flakes, 1/2 c. chopped walnuts, 1/4 c. unhulled sesame seeds, 1/2
t. cinnamon' put in 10 inch skillet. In measuring cup, combine 1/4 c.
safflower or light sesame oil, 1/3-1/2 c. maple syrup, 2 t. vanilla
(1 t. of coconut flavor?); mix and pour over dry ingredients while stirring.
Toast over medium-high heat, stirring frequently, until oats and nuts
are crispy and brown, seeds popping, and maple syrup smells of burned-sugar
(5-7 min). Stir in 1/2 c. raisins. Put in tightly sealed container after
cooling and stirring.
1 cup wheat germ
1/2 cup sunflower seeds
6 cups rolled oats
3/4 cup broken nuts
1/3 cup cooking oil
1/3 cup hot water
1/2 cup honey
1 1/2 teaspoons salt
1/2 teaspoon vanilla
Mix liquids; add to dry mixture and mix thoroughly. Spread on 2 large
greased cookie sheets and bake at 350 degrees until toasted light brown.
Stir frequently 30-40 minutes. Cool. Add 1 c. raisins. Store in air
2 pounds extra-firm tofu, drained
2 cloves garlic, minced
3 tablespoons soy sauce
3 tablespoons honey
2 tablespoons oil
Pat each block of tofu with paper towels, then spread out more paper
towels for tofu slices. Slice each block into 1/2 inch thick slices,
then cut each piece into thirds to create strips. Pat strips with paper
towels to blot.
In small bowl, stir together garlic, soy sauce, honey and oil (soy,
safflower, or sesame). Pour half of mixture over the bottom of a 9/13/2
inch pan. Arrange tofu strips in pan, then drizzle or brush with remaining
Refrigerate 20-30 minutes. Heat nonstick skillet over medium heat. Spray
skillet with nonstick cooking spray. Add tofu strips--in batches, if
necessary,--and cook until lightly browned on each side, about 2-3 minutes
Good served over greens with sliced mushrooms and sliced red onions.
Drizzle with salad dressing, if desired.
1 1/4 cups white cornmeal
1 clove garlic, pressed
7 tablespoons grated parmigiano cheese
1 teaspoon salt
5 cups water
Place cornmeal and salt in large saucepan. Gradually add 5 c. water
and then the garlic, stirring constantly with a wooden spoon to remove
any lumps. Bring to a boil, reduce heat to medium, and cook, uncovered,
about 10 minutes. Add 5 tablespoons grated cheese and continue cooking
and stirring for 5 minutes more. Spread polenta on a heatproof platter;
sprinkle with remaining cheese, and broil 1 minute.
1 quart milk and 3 ounces fresh lime juice
Bring milk to room temperature in a covered container.
In a stainless steel saucepan, slowly heat milk to 180 degrees, stirring
often. HOld the heated milk at 180 degrees for 5 minutes. Remove milk
and gently stir while adding lime juice. Stir until curds form.
Gently pour curst into strainer or cheesecloth covered container, allowing
whey to separate. Discard whey. Leave it undisturbed one hour. For firm,
dry ricotta, lift the corners of the cloth and tie with twine. Suspend
in a tall, covered container, place in refrigerator and drain 4 hours
or overnight. Season with salt after unwrapping.