08-07-2008, 02:20 AM
At our recent 2008 BC Camp Meeting Adventist Single Adult Ministries Evening Program we had a Recipe Exchange one night. We asked people to bring recipes with 4-5 ingredients with one or two servings. The following are some of the ones that came in:
VEGGIES
Scalloped Potatoes
8 large peeled potatoes, thinly sliced
1 can cream of chicken soup
1 can cheddar cheese soup
1 can milk
Slice potatoes in 1/4-inch slices. Mix soups and milk. Layer potatoes and soup mix. Top with soup mix. Bake uncovered for 45 minutes or until potatoes are tender at 350 degrees.
MAIN DISHES
Mexican Rice
1 cup uncooked Minute Rice
1 green pepper, chopped
1/2 medium onion, chopped
1 (28 ounce) can tomatoes
Stir fry in dry pan on med-high, 3 tablespoons of the uncooked rice until brown. Add onions and green pepper and sauté. Add rest of uncooked rice and can of tomatoes (add a little water, if needed). Cover and simmer 1/2 hour. Serves 4 to 6
Rice With Veggies
Cooked rice or package of frozen rice
Cook frozen package of vegetables in sauce
Put veggies over rice.
Veggie Chicken Roll
1 roll frozen veggie chicken
1 block cream cheese
½ cup chopped fresh chives (or dried)
Chop veggie chicken in food chopper. Add softened cream cheese and chives
Scoop out loaf of crusty bread. Break up removed bread and combine with chicken
mixture.Put mixture filling inside hollowed out loaf. Cover and put away until ready to serve.
Slice and arrange on place Makes approximately 20-25 slices
Oriental Noodles with Veggies
1 package oriental noodles prepared as directed.
1 package frozen vegetables in sauce, prepared as directed
Put veggie mixture over noodles and serve.
Chili
Chili in can
Buns
Tofu Rella (cheese)
Heat chili, serve over sliced bun topped with tofu rella (cheese)
Spaghetti and Meatballs
Spaghetti, cook as directed
1 small jar spaghetti sauce
Frozen veggie meatballs
Cook spaghetti and top with spaghetti sauce and veggie meatballs
No-Cook Vegetable Pizza
½ c garden vegetable cream cheese spread (from 8-oz tub)
1 prebaked pizza crust
1 cup fresh very small broccoli florets
½ c coarsely chopped cucumber
½ c other veggies of your choice
¼ c sliced green onions
1 c cherry tomatoes, quartered
2 tbsp chopped herbs (such as dill, chives, basil or parsley)
In small bowl, soften cream cheese, spread over pizza crust
Top pizza with broccoli, cucumber, tomatoes, other veggies of choice
To serve, cut in wedges.
Veggie Chicken with Dressing
½ loaf bread torn (brown)
½ c chopped onion
½ c chopped celery
1 Tbsp Savory (or to taste)
Fri Chik sliced (from can)
Tear bread into small pieces.
Saute onions and celery in oil
Combine bread, sauted onions, celery and Savory
Layer breading and sliced Fri Chik. End with layer of bread. You may want to
Sprinkle a few sliced almonds on top.
Heat and serve with brown gravy
SALADS
Sunny Spinach Salad
1. 1 pound spinach (torn into bite-size pieces)
2. 1 medium red onion (thinly sliced)
3. 1 package (6 oz.) dried apricots (no sugar)
4. 1/3 cup toasted salted sunflower seeds
Combine ingredients. Good served with vinaigrette dressing. 6 servings
Cold Vegetable Salad
1/2 basket cherry tomatoes
1/2 bunch broccoli, fresh and cut up
1/2 head cauliflower, fresh and cut up
1/2 (8 ounce) bottle Italian salad dressing
Mix above ingredients the day before you are ready to serve. Cover and refrigerate. Serve cold. Serves 4
DESSERTS
Apple Crisp
1/3 cup butter, softened
1 cup brown sugar
2/4 cup flour
4 cups tart apples, peeled & sliced chunks
Mix butter, sugar and flour. Place apple slices in 8x8-inch pan. Sprinkle butter topping over apples. Bake at 350 degrees for 1 hour.
Peanut Butter Fudge
1 (10 ounce) package peanut butter chips
1 (14 ounce) can sweetened condensed milk
1/4 cup butter
1 (6 ounce) package semi-sweet chocolate chips
Melt peanut butter chips in large saucepan. Add 1 cup sweetened condensed milk and 2 tablespoons butter. Stir. Remove from heat and spread mixture into wax paper lined 8-inch square pan. Melt chocolate chips with remaining milk and butter. Spread on top of peanut butter mixture. Chill 2 hours. Remove from refrigerator and slice.
Chocolate Bites
1 (6 ounce) package semi-sweet chocolate chips
1/2 cup peanut butter
1/2 cup margarine
8 cups Rice Chex cereal
Combine first 3 ingredients in saucepan. Cook over low heat until chips melt. Stir occasionally. Remove from heat and stir. Pour over cereal and stir to coat evenly. Spread on wax paper lined cookie sheets. Let cool 1 hour. Break into bite-size pieces.
Banana Ice Cream
1 c milk (can be soya)
3 c frozen cut bananas
¼ tsp vanilla
6 dates
Blend in blender using spatula to push down.
2-3 servings
Date Balls
3 c pitted dates cut up
1 tsp vanilla
1 c water
2 c puffed rice or puffed wheat
1 c chopped nuts
Simmer dates, vanilla and water until smooth. Cool
Add puffed rice and chopped nuts
Roll into balls. Chill
Carob Honey Pudding (Excellent!)
Blend in blender:
1 ½ lbs tofu – soft (medium if using this in pie)
2 Tbsp carob powder
1/3 c olive oil
1/3 c honey
1 tsp vanilla
¼ tsp salt
Chill until firm – serve or put in pie crust to firm
Ice Cream Sandwich Dessert
Play a layer of ice cream sandwiches in the bottom of a small glass
dessert pan. Cover with think layer of frozen topping.
Repeat.
Top layer of topping should be thick
Grate bakers chocolate and sprinkle on top. Put in
Freezer ½ hour, cut and serve.
Cracker Dessert
Use unsalted soda crackers
1 instant pudding (prepare by directions on box
Frozen topping
1 can cherry pie filling
In a small glass cake pan place 1 layer of
Unsalted crackers, top with a thin layer of vanilla pudding
Repeat until pan is filled. Top layer a thicker layer of topping
Pistachio Pudding Dessert
Make a graham cracker crust by crumbling crackers into
large crumbs. Put in enough margarine (about 2 tbsp) to make
crumbs and press into pan.
Make Pistachio pudding as directed on pudding box.
Place 1-2 inch layer of pasticcio pudding on top of
Graham cracker crust. Top with thick layer of frozen topping.
Sprinkle with grated baker’s chocolate
SOUPS
Split Pea Soup
1 ½ c celery diced
1 c onions, chopped
1 ½ quart water
1 ½ c split peas dry
½ tsp thyme
½ bay leaf
2 tsp salt
1. Combine celery and onions with 1 c water and cook, then put in blender and blend until smooth.
2. Combine peas and other ingredients and cook. When almost finished add celery and onion mixture.
3. Remove bay leaf and lightly mash peas. Serve hot.
Makes 2 quarts.
BREADS
French Toast
¼ c raw cashews
¼ c soy milk powder
2 c water
½ tsp salt
2 Tbsp oil
2 Tbsp honey
1 cup all purpose flour
1. Combine mixture and whiz in blender and pour into a flat dish.
2. Dip bread slices in mixture and fry until brown.
3. Serve with fruit sauce or syrup.
Cereal – Whole Kernel Wheat
In evening put 1 c wheat in thermos with 1-2 cups boiling water –
let stand overnight.
Eat with fruit and tofu or regular milk
MILKS
Eggless Mayonnaise
Blend in a blender:
1 c evaporated milk
1 tsp salt
¼ c lemon juice
1 c oil
1 tsp sugar
Paprika (optional)
Put ingredients in blender and blend as oil is slowly added.
Store in refrigerator. Before using, whip up to restore original fluffiness
Soy Mayonnaise
1 c water
½ c soy milk powder
½ tsp salt
1 lemon
1 c oil
Whiz water, soy milk powder and salt in blender
SLOWLY add oil until mixture thickens. Pour in glass jar or bowl, add
Lemon juice and stir.
Keeps about 2 weeks in refrigerator.
Cashew Cream
1 c water
½ c cashews
1 tsp honey or 1-2 dates
pinch of salt
Blend all together for 2-3 minutes. Delicious over cereal. Add water to
Think if used as a beverage.
Fruit Cream
1 c fruit juice, such as unsweetened pineapple or apple juice
½ c cooked cereal (oatmeal, rice, millet, etc.)
1 Tbsp nuts or seeds (cashews, almonds, sunflower seeds, etc.)
In blender, combine ½ c of juice with cooked cereal and nuts or seeds of choice. Blend until smooth and creamy. Add remaining juice a little at a time, until desired consistency. If want sweeter add honey or 3-4 dates in cream until smooth. Chill and serve over hot cereal, waffles, pancakes, or as a dressing for a fruit salad.
Makes 1 ½ c or 6 ¼ c servings.
VEGGIES
Scalloped Potatoes
8 large peeled potatoes, thinly sliced
1 can cream of chicken soup
1 can cheddar cheese soup
1 can milk
Slice potatoes in 1/4-inch slices. Mix soups and milk. Layer potatoes and soup mix. Top with soup mix. Bake uncovered for 45 minutes or until potatoes are tender at 350 degrees.
MAIN DISHES
Mexican Rice
1 cup uncooked Minute Rice
1 green pepper, chopped
1/2 medium onion, chopped
1 (28 ounce) can tomatoes
Stir fry in dry pan on med-high, 3 tablespoons of the uncooked rice until brown. Add onions and green pepper and sauté. Add rest of uncooked rice and can of tomatoes (add a little water, if needed). Cover and simmer 1/2 hour. Serves 4 to 6
Rice With Veggies
Cooked rice or package of frozen rice
Cook frozen package of vegetables in sauce
Put veggies over rice.
Veggie Chicken Roll
1 roll frozen veggie chicken
1 block cream cheese
½ cup chopped fresh chives (or dried)
Chop veggie chicken in food chopper. Add softened cream cheese and chives
Scoop out loaf of crusty bread. Break up removed bread and combine with chicken
mixture.Put mixture filling inside hollowed out loaf. Cover and put away until ready to serve.
Slice and arrange on place Makes approximately 20-25 slices
Oriental Noodles with Veggies
1 package oriental noodles prepared as directed.
1 package frozen vegetables in sauce, prepared as directed
Put veggie mixture over noodles and serve.
Chili
Chili in can
Buns
Tofu Rella (cheese)
Heat chili, serve over sliced bun topped with tofu rella (cheese)
Spaghetti and Meatballs
Spaghetti, cook as directed
1 small jar spaghetti sauce
Frozen veggie meatballs
Cook spaghetti and top with spaghetti sauce and veggie meatballs
No-Cook Vegetable Pizza
½ c garden vegetable cream cheese spread (from 8-oz tub)
1 prebaked pizza crust
1 cup fresh very small broccoli florets
½ c coarsely chopped cucumber
½ c other veggies of your choice
¼ c sliced green onions
1 c cherry tomatoes, quartered
2 tbsp chopped herbs (such as dill, chives, basil or parsley)
In small bowl, soften cream cheese, spread over pizza crust
Top pizza with broccoli, cucumber, tomatoes, other veggies of choice
To serve, cut in wedges.
Veggie Chicken with Dressing
½ loaf bread torn (brown)
½ c chopped onion
½ c chopped celery
1 Tbsp Savory (or to taste)
Fri Chik sliced (from can)
Tear bread into small pieces.
Saute onions and celery in oil
Combine bread, sauted onions, celery and Savory
Layer breading and sliced Fri Chik. End with layer of bread. You may want to
Sprinkle a few sliced almonds on top.
Heat and serve with brown gravy
SALADS
Sunny Spinach Salad
1. 1 pound spinach (torn into bite-size pieces)
2. 1 medium red onion (thinly sliced)
3. 1 package (6 oz.) dried apricots (no sugar)
4. 1/3 cup toasted salted sunflower seeds
Combine ingredients. Good served with vinaigrette dressing. 6 servings
Cold Vegetable Salad
1/2 basket cherry tomatoes
1/2 bunch broccoli, fresh and cut up
1/2 head cauliflower, fresh and cut up
1/2 (8 ounce) bottle Italian salad dressing
Mix above ingredients the day before you are ready to serve. Cover and refrigerate. Serve cold. Serves 4
DESSERTS
Apple Crisp
1/3 cup butter, softened
1 cup brown sugar
2/4 cup flour
4 cups tart apples, peeled & sliced chunks
Mix butter, sugar and flour. Place apple slices in 8x8-inch pan. Sprinkle butter topping over apples. Bake at 350 degrees for 1 hour.
Peanut Butter Fudge
1 (10 ounce) package peanut butter chips
1 (14 ounce) can sweetened condensed milk
1/4 cup butter
1 (6 ounce) package semi-sweet chocolate chips
Melt peanut butter chips in large saucepan. Add 1 cup sweetened condensed milk and 2 tablespoons butter. Stir. Remove from heat and spread mixture into wax paper lined 8-inch square pan. Melt chocolate chips with remaining milk and butter. Spread on top of peanut butter mixture. Chill 2 hours. Remove from refrigerator and slice.
Chocolate Bites
1 (6 ounce) package semi-sweet chocolate chips
1/2 cup peanut butter
1/2 cup margarine
8 cups Rice Chex cereal
Combine first 3 ingredients in saucepan. Cook over low heat until chips melt. Stir occasionally. Remove from heat and stir. Pour over cereal and stir to coat evenly. Spread on wax paper lined cookie sheets. Let cool 1 hour. Break into bite-size pieces.
Banana Ice Cream
1 c milk (can be soya)
3 c frozen cut bananas
¼ tsp vanilla
6 dates
Blend in blender using spatula to push down.
2-3 servings
Date Balls
3 c pitted dates cut up
1 tsp vanilla
1 c water
2 c puffed rice or puffed wheat
1 c chopped nuts
Simmer dates, vanilla and water until smooth. Cool
Add puffed rice and chopped nuts
Roll into balls. Chill
Carob Honey Pudding (Excellent!)
Blend in blender:
1 ½ lbs tofu – soft (medium if using this in pie)
2 Tbsp carob powder
1/3 c olive oil
1/3 c honey
1 tsp vanilla
¼ tsp salt
Chill until firm – serve or put in pie crust to firm
Ice Cream Sandwich Dessert
Play a layer of ice cream sandwiches in the bottom of a small glass
dessert pan. Cover with think layer of frozen topping.
Repeat.
Top layer of topping should be thick
Grate bakers chocolate and sprinkle on top. Put in
Freezer ½ hour, cut and serve.
Cracker Dessert
Use unsalted soda crackers
1 instant pudding (prepare by directions on box
Frozen topping
1 can cherry pie filling
In a small glass cake pan place 1 layer of
Unsalted crackers, top with a thin layer of vanilla pudding
Repeat until pan is filled. Top layer a thicker layer of topping
Pistachio Pudding Dessert
Make a graham cracker crust by crumbling crackers into
large crumbs. Put in enough margarine (about 2 tbsp) to make
crumbs and press into pan.
Make Pistachio pudding as directed on pudding box.
Place 1-2 inch layer of pasticcio pudding on top of
Graham cracker crust. Top with thick layer of frozen topping.
Sprinkle with grated baker’s chocolate
SOUPS
Split Pea Soup
1 ½ c celery diced
1 c onions, chopped
1 ½ quart water
1 ½ c split peas dry
½ tsp thyme
½ bay leaf
2 tsp salt
1. Combine celery and onions with 1 c water and cook, then put in blender and blend until smooth.
2. Combine peas and other ingredients and cook. When almost finished add celery and onion mixture.
3. Remove bay leaf and lightly mash peas. Serve hot.
Makes 2 quarts.
BREADS
French Toast
¼ c raw cashews
¼ c soy milk powder
2 c water
½ tsp salt
2 Tbsp oil
2 Tbsp honey
1 cup all purpose flour
1. Combine mixture and whiz in blender and pour into a flat dish.
2. Dip bread slices in mixture and fry until brown.
3. Serve with fruit sauce or syrup.
Cereal – Whole Kernel Wheat
In evening put 1 c wheat in thermos with 1-2 cups boiling water –
let stand overnight.
Eat with fruit and tofu or regular milk
MILKS
Eggless Mayonnaise
Blend in a blender:
1 c evaporated milk
1 tsp salt
¼ c lemon juice
1 c oil
1 tsp sugar
Paprika (optional)
Put ingredients in blender and blend as oil is slowly added.
Store in refrigerator. Before using, whip up to restore original fluffiness
Soy Mayonnaise
1 c water
½ c soy milk powder
½ tsp salt
1 lemon
1 c oil
Whiz water, soy milk powder and salt in blender
SLOWLY add oil until mixture thickens. Pour in glass jar or bowl, add
Lemon juice and stir.
Keeps about 2 weeks in refrigerator.
Cashew Cream
1 c water
½ c cashews
1 tsp honey or 1-2 dates
pinch of salt
Blend all together for 2-3 minutes. Delicious over cereal. Add water to
Think if used as a beverage.
Fruit Cream
1 c fruit juice, such as unsweetened pineapple or apple juice
½ c cooked cereal (oatmeal, rice, millet, etc.)
1 Tbsp nuts or seeds (cashews, almonds, sunflower seeds, etc.)
In blender, combine ½ c of juice with cooked cereal and nuts or seeds of choice. Blend until smooth and creamy. Add remaining juice a little at a time, until desired consistency. If want sweeter add honey or 3-4 dates in cream until smooth. Chill and serve over hot cereal, waffles, pancakes, or as a dressing for a fruit salad.
Makes 1 ½ c or 6 ¼ c servings.
