Janet's Couscous

2 lb. chicken, lamb or fish or beef

3 carrots

3 onions

2 potatoes

salt

2 T. tomato paste

red pepper or harissa

green peppers

6 -oz. chick peas, soaked overnight

green beans

oil

* Any fresh vegetables you have are good in couscous. Winter squash, yams, and cauliflower are especially good additions.

Place couscous grains in a mixing bowl and pour a glass of salted water over them to soak.

Put 3 T. oil into a large pot and heat for about 3 minutes. Add the green peppers, whole. Peel and dice the onions and heat them until they turn slightly yellow. Remove the peppers and reserve. Add the meat, cut into pieces to the onions, and add tomato paste. Cook for 10-15 min., adding a little water from time to time to prevent sticking. Add 1/2 t. red pepper or harissa and pour in about 2 quarts of water, or to cover up to the mid-point of the pot, then add the chick peas.

After 20 minutes boiling, add the cut carrots, potatoes and green beans.

Pour the couscous grains into a sieve and hang the sieve over the steaming pot. Cover the pot, allowing the couscous to steam for 20 min. or until meat and vegetables are tender.

Put the couscous onto a large serving platter. Pour on a little sauce and allow it to soak in for about 5 min. Put meat, chick peas, carrots, potatoes and green peppers on top of couscous. Pour remaining sauce into bowl. Serve.

*Note: This recipe is traditional Tunisian Couscous. Moroccan and Algerian Couscous have cinnamon, saffron, turmeric and dried fruit in addition to the above.

Harissa is a thick hot pepper sauce.

Valerie's Vegetable Noodles

1 cup pureed vegetables (3/4 cup raw)

2 eggs slightly beaten

4 cups flour

1 tsp salt

(may need a few spoonfuls of water)

Steam raw vegetables till tender. Puree in blender, or use canned and blend. Sift flour and salt, add

eggs and vegetable puree. Kneed until well mixed. Dough should be stiff. Roll out and cut, or use

pasta machine.

Barbara's Soup Blend

1 cup of soup mix

1 cup of diced tomatoes

Salt and pepper

4 diced potatoes

I add 2 quarts of water to soup mix. Add tomatoes, potatoes, salt and pepper. I cook this until all of the beans in the soup mix are done, about 1 hour. Serve with cornbread or corn muffins.

Amie's Taco Soup

Ingredients:

2 pounds ground beef ***

1 large onion, chopped

1 can pinto beans

1 can whole kernel corn ,drained

1 can stewed tomatoes - mexican style

1 can Rotel tomatoes

1 pkg. taco seasoning mix -(opt.)

1 pkg. original hidden valley ranch dressing(dry)

2 1/2 cups water or more, to make soup broth

Preparation:

Brown ground beef and onions in a large pan, drain off fat. Add remaining ingredients and simmer for an hour or so. When ready, serve in big soup bowls,

Toppings:

Grated cheese, corn chips, lettuce.

ALTERNATE:

*** I love using taco flavored TVP .

This is an excellent thing to make in the crock pot!

Amie's Lentils with Rice

(a middle eastern side dish---we love eating it with fish):

Onions

lentils

Rice (white/ basmati or brown)

cumin

salt

oil

water

Sautee and brown onions. Add lentils and sautee a bit. Add rice (if using brown rice, cook rice 1st as this takes more time to cook). Cover with water (about 2x the depth of the lentils and rice mixture). Add cumin and salt to taste.

Cook on stove top on medium-low heat, try not to mix too often or it will get mushy.

Topping: plain yogurt

Dee's Zucchini Drop Cookies

1 c. grated zucchini

1 tsp. soda

¾ c. honey

½ c. butter

1 egg, beaten

2 c. whole-wheat flour

1 tsp. cinnamon

½ tsp. cloves

½ tsp. nutmeg

1 c. chopped nuts

1 c. cranberries (or raisins)

½ c. shredded coconut

Beat together zucchini, soda, honey and butter; then add egg and beat well. Sift flour and spices. Add flour, nuts, raisins

and coconut to zucchini mixture. Drop by teaspoonfuls onto a greased baking sheet and bake at 375 for 12-15 min.

Leah's Lentil Casserole

1 C dried lentils

4 C chicken broth made from chicken bouillon

1/2 tsp salt

1 TBL olive oil

2 med onions

1 lb. sliced smoked turkey sausage or kielbasa OR canned chicken

ground pepper to taste

1/2 C rice

2 TBL parsley, dried or fresh

2 t. curry

Put lentils, broth, and salt in a large saucepan. Cover, bring to a boil, then lower heat and let the lentils simmer gently for 20 minutes.

Heat oil in a skillet over low heat and saute the onion, stirring frequently, add kielbasa if using, and cook until onions are pale gold, about 5 minutes. Season liberally with pepper and set aside.

When the lentils have cooked about 20 minutes, add and stir in the onion mixture, rice, and curry powder. Simmer, covered, for an additional 18 minutes or until the rice is tender and the liquid absorbed. Check the pan from time to time to make sure the mixture isn't sticking. Sprinkle with parsley. Can also add fresh chopped tomatoes and grated cheese to the top.

*If using chicken, add in the last 18 minutes of the lentils cook time. Serves 4-6.

Pat's Zucchini Yeast Rolls

Can use different summer squashes, coarsley shedded, result in lovely soft rolls flecked with yellow and green. Shape bigger portions to make sandwich rolls, which are perfect for tomato sandwiches, or can shape into rolls. Makes 24 rolls

2-3 summer squash (shredded)

1 cup water

½ cup sugar

3 tablespoon oil

2 teaspoons salt

Combine in a saucepan and heat slowly until warm, stirring to blend, or warm in microwave.

1 cup bread flour

1 cup whole wheat bread flour

1/3 cup dry milk powder

2 tablespoons active yeast

Combine in a mixing bowl. Add liquid ingredients and beat well until smooth.

1 3/4-2 cup cups bread flour

Stir in enough additional flour to make a soft dough. Knead 8-10 minutes until smooth and elastic. Place in greased bowl, turn to grease both sides, cover with a damp cloth and let rise until doubled in bulk. Punch down and let rise 10 minutes. Shape rolls and place on a greased baking sheet. Cover and let rise until doubled. Bake in preheated oven at 350 degrees until golden brown, Brush with milk for a soft crust and let stand for 5 -10 minutes before removing to a wire rack.

Tip: shredded uncooked zucchini may be frozen in freezer bags for this bread. Squash may also be cook and mashed, then frozen in 1 ½ cup portions.

Veronica's Mexican Cucumber Juice

2 unpeeled cucumber, just cut the ends

Juice of 4 limes

1 gallon of water

sugar to taste

In a blender put the diced cucumber, lemon juice and some water.

Blend and strain. Add sugar, the rest of water. Serve very cold.

Veronica's Mexican Wheat and Chickpea Casserole

2 C. uncooked white wheat (cook for 45 to 60 minutes, rinse and drain)

2 cans of chick peas(drained)

1/4 C. vegetable oil

8 Roma tomatoes (diced very small, almost smashed)

3 jalapenos (optional) cut length wise

1/2 white onion (cut length wise)

salt to taste

garlic powder to taste

cumin to taste

In a big pan heat the oil and cook the onion for 1 or 2 minutes. Add the jalapenos and stir. Add the tomatoes stir and smashed them while you are cooking. Add the drained chick peas and cooked white wheat. Add the spices. Lower the heat to the minimum, cover and simmer for 15 minutes.

Let it cool a little and add 1 or 2 Tbs. of sour cream and 1/4 C. of queso fresco (mexican white cheese).

Serve: With rice and salad and cucumber juice or with bread or over tostadas or with tortillas. And when you serve it pour over some more sour cream and sprinkle queso fresco.

Janet's Alfalfa sprouts

1st day: Put 2 T. alfalfa seed in a quart jar and cover with water for 1 day.

2nd day: Pour off water, and shake bottle to separate and loosen seeds.

Cover mouth of bottle with a piece of nylon from a nylon stocking held in place

with a jar ring or rubber band.

2 or 3 times during the day pour water on the seeds, shake the water, then

drain it off and shake the seeds to separate them.

3rd day: Again, 2 or 3 times during the day pour water on the seeds, then

drain it off. Seeds are ready when they are 2-3" long and starting to turn green.

Sprouts are good in salads and sandwiches. Fun for kids to make.

Oriental Fried Rice or Fried Wheat or Fried Bulgar

2-3 c. cooked rice, cooked wheat, cooked bulgar, or a combination

2 cloves minced garlic

1 T. fresh ginger, grated

1/2 medium onion, chopped

1/2 green or red pepper, chopped

1/2 c. celery, chopped

1/2 c. any vegetables you have: fresh, canned or frozen green beans, bean sprouts, broccoli, green peas, cauliflower,

1/4 c. nuts, sliced

1/4 c. dried, canned or fresh fruit, chopped, whatever you have: raisins, apricots, mangoes, or 

bananas, pineapple (optional)

1 t. Chinese 5-spice (optional, but a very good addition)

1/3 c. soy sauce

1 scrambled egg

1/2 c. finely sliced leftover or canned meats or fish (optional)

a shake or two of your favorite hot sauce, or chili pepper

Saute garlic, ginger and onions until the onions are golden. Add green pepper, celery, vegetables, fruit and nuts to taste, and stir and cook for 2 minute

Add rice and continue cooking and stirring for 3 or 4 minutes. Add spices and soy sauce, continue stir frying for 1-2 minutes.

Fold in scrambled egg, stir fry 1 more minute.

Serve in bowls.

Dresden's Chicken Taco Soup

2 c. precooked chicken chunks

1 can kidney beans

1 can garbanzo beans

1 can corn

2 cans dice tomatoes

1 can chicken broth

1 c. salsa

1 package taco seasoning

Simmer all together. Add water or more chicken broth if too thick. Serve with tortilla chips, cheese, sour cream, chopped cilantro, diced avocados, black olives, fresh pico de gallo, or anything else that you like.

Dresden's Tomato Soup

1 T. olive oil

1 small onion, chopped

1 medium carrot, grated

garlic or garlic powder to taste

1 can 28 oz. tomatoes crushed

1 can 14 oz. chicken broth

1/2 t. salt

1/2 t. thyme

1/4 t. pepper

1 T. red-wine vinegar

Optional: sour cream on top

Heat oil and saute onions and carrots with garlic. Stir in crushed tomatoes, chicken broth, salt, thyme, and pepper. Heat to boiling and then simmer for 15 minutes. Let cool and stir in vinegar. Makes 4 cups.

Cindy's Bulgar Pilaf

2 T. butter or oil

1 medium onion, chopped

1 c. bulgar

2 c. chicken broth

1/4 t. salt

1/2 c. chopped celery

1 c. chopped mushrooms

1/2 t. dill

1/2 t. dried oregano

1/4 t. pepper

Saute celery, onion and mushrooms in oil or butter.

Add bulgar and cook until bulgar is golden-colored.

Add seasonings and broth and cover pan.

Bring to a boil and cook gently for 15 minutes.

Fluff with a fork and serve.

Cindy and Janet's Tabbouleh--Middle Eastern Bulgar Salad

1 c. bulgur, cooked

1/4 c. chopped green onions

3 medium tomatoes, chopped

1/2 c. finely chopped parsley

2 T. finely chopped mint

Salad dressing

1 large clove garlic, mashed or finely chopped

4 T. lemon juice

1 t. salt

1/2 pepper

6 T. olive oil

Combine bulgar with all other ingredients. Toss lightly with dressing.

This dressing is light and delicious on any salad.

*Note: Couscous can be substituted for bulgar.