This is a recipe I've used off and on ever since I first became a vegetarian quite some time ago. I think I got it from a friend who long has since gone back to meat-eating.

Easy Fruit Curry

2 apples
2 bananas
Some raisins
(or use other fruits - for example - peaches - if in season)
Curry powder - or the individual spices that constitute curry powder if you have them
Yoghurt - whatever amount you want to add
Fresh ginger - shredded and/or chopped

Idea: Add some more chopped apple and leave that either not cooked or just a bit cooked.

Makes enough for 2 fairly decent servings.

Peel and core the apples. Cut them up in relatively small pieces (1/2" to 1" pieces) and place in pan over low heat. When they have gotten soft and partially liquified, slice the bananas and add them along with a handful or two of raisins to the apples. Add curry powder to taste. Add yoghurt. Serve over brown rice.

Whole wheat bread recipe for Bev's bread machine - to have on hand as the book of recipes went missing. Luckily I had this one recipe pasted inside the door of a cupboard.

Whole Wheat Bread - for Bev's bread machine

Put 1 TSP yeast into machine.  (Add maybe 1 TSP more, esp. if yeast is not 


2 1/3 Cups WW Flour
1 TBS Dry Milk 
1 TSP salt

1 1/2 TBS Caraway seed (optional)

Add these last:

1 TBS Butter
1 TBS Molasses
7/8 Cup water

Set to bake for whole wheat. Then set timer if you want it to be ready 
later than the allotted 4 or 5 hours. ( One can also do the rapid mode for 
whole wheat which bakes it in 3 hours.)

Peanut Butter Yoghurt Dip

Came up with this when trying to think of something to take to book group.

Some peanut butter (heat for a few seconds in microwave)
Some Yoghurt, more than the PB
A few cloves of garlic, chopped
Some onion, chopped fine
Soy sauce

Mix together

"Do Not Call" Black Bean & Corn Salsa

I had this at a Christmas party in 2004 - and liked it so much I made an effort to track down the recipe. Success!

Black Bean & Corn Salsa and I'm happy to share the recipe. It's a longstanding family favorite -- and no fat! (written by the person who sent me the recipe)

2 15 oz cans black beans, rinsed
1 cup white corn (2 - 3 white corn cobs microwaved 2 minutes per ear in an open ziplock bag, rested 3 minutes, corn cut from the cob) (I substituted 1 11 oz. can of white shoepeg corn.)
1 red pepper chopped (to the size of a black bean)
1/4 cup pickled jalapeno pepper, chopped
3 green onions, sliced
1/4 cup cilantro, chopped
2 garlic cloves, pressed (I used more)
1/2 tsp salt
juice of 1 - 1 1/2 limes
fresh ground pepper

It takes about 45 minutes to put this together. Chop, chop, chop..

(Name is because it came from the wife of the person responsible for the national Do Not Call list )

A recipe I came up with - a bit similar to the other:

Black beans - 2 cans - drain and rinse
Chopped onion - one onion - not oog, not too small - chopped in small pieces
Chopped cilantro - 10 or 15 stems - or as much as you like
Chopped jalapeno peppers - I used about 1/3 of a cup
Peanut butter - about 1/3 cup

Adding some chopped walnuts is nice, too!

Mix together and eat alone or as dip.

Alternately - use lentils instead of black beans. Cook up about 3/4 cup of dry lentils. They cool quite quickly unlike the black beans where - if oyu want to make this on the spur of the moment - you need to use canned beans.

Texas Caviar - from Kory - July 4, 2008

Drain well:
1 can black-eyed peas
1 can shoe-peg corn


3 little green onions
2 roma tomatoes
3/4 c. cilantro

Squeeze lime juice over:

1 chopped avocado 


1/4 c. red wine vinegar
1/4 c. olive oil
1/8 tsp. salt 
1/8 tsp. pepper
1 tes. cumin
2 large cloves garlic, finely chopped

Mix together ingredients and then pour the dressing over it.

Bread for machine - 2 1/4 c. whole wheat flour 1/3 c. rye flour 2 TBS sugar 1 TBS dry milk 1 TBS butter 1/4 c. chopped onions 3 tsp. caraway seeds 3/4 c. water 1 tsp. yeast

Prairie Moons

(makes about 24)

1 c. shelled pecans
1 c. sifted unbleached flour
1/8 t. salt
1 T. sugar
1 t. vanilla extract
1 stick unsalted butter (room temp)

powdered sugar

Preheat oven to 375 degrees.

Lightly oil cookie sheets (I use parchment paper).

Grind pecans fine in a food processer.

Add flour, salt, sugar, and process a few seconds to combine.

Add vanilla and butter and process until dough holds together.

Pinch off dough (about 1 t.) and roll into balls. Place on cookie
sheets--they don't spread much but do flatten a little.

Bake 20 minutes until just browned.

Let cool slightly on cookie sheet, then roll in powdered sugar in a
small bowl (start with about 1/2 c. and add more as needed). I found
they were pretty sticky, and left marks from your fingers, so I
sifted a little powered sugar over them once I put them back on a
rack (put a sheet of newspaper underneath).

Variation (I made a second batch using the following):

substitute ground almonds for pecans, and roll in cocoa and powered
sugar mixed together (1/2 of each).



(soft) Oatmeal cookies Prep Time: 15 minutes Cook Time: 12 minutes Ingredients: * 1 cup flour * 1/2 cup packed brown sugar * 1/2 teaspoon salt * 1/2 teaspoon baking soda * 1/2 cup vegetable oil * 1 egg * 2 tablespoons milk * 3/4 teaspoon vanilla * 1 1/2 cup oatmeal (I use any type of granola cereal for half of this) * 1/2 cup raisins * 1/2 cup chopped nuts Preparation: Mix all ingredients together; drop by teaspoon (or form into small balls) 2 inches apart. Bake 10-12 min. at 350 degrees F. They can make about 25-27 on a fairly large cookie sheet.
From infomorningcb website:
Here is the recipe for the beet hummus:
-1 1/2 cups cooked beets, drained 
-1/2 cup walnuts 
-1 slice stale bread (~20g) 
-1 tablespoon cumin seeds, toasted 
-1-2 garlic cloves, chopped 
-juice of 1 lemon 
-1 tablespoon tahini (optional) 
-sunflower oil, salt and ground black pepper
Put all of the ingredients in a food processor and whizz until smooth.
Add oil if it's too dry, add more stale bread if it's too loose. Season 
with salt and pepper.
Categories: Chef's Special