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Mix other ingredients noodles, peas and Parmesan cheese

Add the mixture and onion to pan

Add noodles and peas and mix, then heat it.

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Add sprinkle of Parmesan cheese.

Navy Bean & Onion Chowder

Ingredients

¾ cup Navy beans

1 ½ tsp. Flour, enriched

1 tbsp. margarine

1 ½ cup/343 ml milk

½ cup chopped onion

Green pepper, chopped fine

¾ cup potato flakes

1 ½ tsp. Salt

½ can tomatoes

4 cups/1L water

How to make it

Let beans soak in water, then add salt

Put lid over pot and boil until done.

Stir in onion and potatoes. Cook everything for half an hour.

Blend margarine and flour and add to beans.

Put in green pepper and tomatoes.

Cook on low while stirring until mixture thickens. Continue stirring so it

doesn’t scorch pot.

Add milk.

Louisiana Gumbo

Ingredients

2/3 Cup oil

4 pounds fresh okra

1 large chopped onion

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Pepper

Salt

3 pounds/1Kg/357gm peeled shrimp

1 large can spiced tomatoes

Water

How to Make It

Wash okra

Cut in thin strips.

Add okra and oil, tomatoes (conserve juice of tomatoes), onion and 1 Tbsp of

salt to large pot

Cook at medium until okra thickens.

Season shrimp with salt and pepper.

Add water (5.77 L) and tomatoes juice to okra.

Simmer for one hour.

Mix in shrimp.

Boil mixture, then drop heat and simmer for up to 20 minutes.

Add seasoning to taste.

Ham’n’Veggies Soup

Ingredients

1 can split pea soup

Dice small onion

½ Gallon/1.89 L water

Diced carrots and celery, 1 cup each

1 cooked ham bone with meat attached

2 cups diced potatoes

How to Make It

Cook bone until meat is tender. Remove with sharp knife or grinder.

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Cover peas with water.

Let soak for half an hour.

Boil gently in enough water to cover peas in large pan, until fully cooked.

Add ham, split peas and vegetables to ham stock.

Simmer and add seasoning if desired.

Salads

Apple Bonus

¼ apple, cut to small pieces

Handful of raisins

¼ celery stalk, chopped fine

½ Tbsp mayonnaise

For variety, add your choice of: (optional)

• 1 large spoonful shredded cabbage

• 1 Tbsp shredded pineapple

• 1 Tbsp shaved carrot

Just mix well before serving.

Carrot Pineapple Salad

2 cup shaved carrot

Small pkt raisins

1 can unsweetened shredded pineapple

¼ cup mayonnaise

Mix the pineapple juice, mayonnaise and raisins.

Stir in carrots and pineapple.

Serves 4 to 6 people.

Vege Salad with V O Dressing

Dressing

1 Tbsp catsup

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1 tsp shredded onion

¼ Tsp salt

2 Tbsp sugar

2 Tbsp each vegetable oil and vinegar

Mix all ingredients thoroughly in a tightly sealed small jar.

Salad

Catsup to taste

1 head cabbage

1 bunch carrots

1 cauliflower

bunch celery

2 cucumbers

1 lettuce

2 small onions

2 green peppers

bunch radishes

Salt

bunch spinach

sugar

2 tomatoes

2 turnips

Vegetable oil

Vinegar

Mix thoroughly and add dressing before serving.

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Pine ‘n’ Lime Salad

Dissolve pkg. Lime gelatin in ¾ cup boiling water.

Let cool

Mix in 1 cup Evaporated Milk.

Chill until thick but fluid.

Fold following into mixture

½ cup shredded celery

cup creamed cottage cheese

Tablespoon lemon juice

½ cup mayonnaise

½ cup diced nuts

can crushed pineapple with juice.

Directions

Fill square pan or large cup mold.

Chill until solid.

Cut into serves.

Put on bed of lettuce.

Tuna’n’Apple Salad

Ingredients

1 Can tuna

Dice 1 unpeeled apple

1 stalk celery, finely cut

2 Tbsp mayonnaise

1 Tablespoon lemon juice

Lettuce if required, or wholegrain bread for sandwich

How to Make it

Drain tuna and combine it with everything except lettuce (if used).

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Use immediately or refrigerate and use within a few hours.

Serve on lettuce leaves or in a sandwich.

Note: Oil-packed or water-packed tuna may be used.

Maca Yogu Salad

Carrot slices

Celery

Small Cheese blocks

Black olives

2 cups cooked elbow macaroni

Tomato wedges

Plain Yogurt

How to Make it

Wash the vegetables.

Cook elbow macaroni

Cut vegetables and cheese finely.

Add to macaroni.

Mix yogurt in well.

Vegetables

Southern-Fried Carrots

1 cup butter/ margarine

1 carrot per person

Salt and pepper to taste

Scrub carrots in water.

Cut into 1-inch pieces

Put butter in frying pan.

Add carrots when butter has melted.

Add salt and pepper, then stir on low heat until carrots are tender.

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Tastee Cabbage Slaw

Ingredients

1 small red apple, cut fine

2 cups shredded cabbage

1 medium shaved carrot

Lemon juice or vinegar to suit

3 Tblespoons mayonnaise

1 teaspoon sugar

How to Make it

Mix mayonnaise, sugar, and lemon juice or vinegar in a large bowl.

Mix in the cabbage, carrot, and apple.

Cover and chill several hours.

Stir Fried Rice

Small pkt frozen peas and carrots

½ cup shredded celery

¼ Tsp garlic powder

2 teaspoons oil

¼ cup shredded onion

2 cups salt-free rice

Salt and pepper to taste

1 Tbsp Worcestershire sauce

How to Make it

Heat oil.

Stir-fry celery and onion for 2 minutes.

Mix in peas and carrots.

Stir-fry again, stirring continuously until they are tender (4 minutes).

Add rice and spices.

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Stir-fry to warm rice.

Glazed Carrots Surprise

Tbsp margarine or butter

6 cooked carrots

2 Tbsp margarine or butter

½ cup raisins

2 Tbsp sugar

½ cup water

How to Make it

Slice carrots

Mix water, fat, sugar and raisins in a pan.

Heat until it boils.

Add carrots.

Reduce heat.

Gently stir to warm carrots, about 10 minutes.

VegeBean Salad

1 cup green beans, canned okay if drained

1 cup drained canned corn or cooked frozen corn

1 cup kidney beans

1 stalk celery, (optional)

½ green pepper, if desired

Salad dressing or oil and vinegar

Lettuce

Drain and mix green beans, corn and kidney beans in bowl.

Chop celery and green pepper. Add to vegetables.

Mix in salad or oil and vinegar.

Serve on lettuce leaves or in whole meal sandwich.

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Pudding

Banana and Peanut Butter Pudding

Blend together ½ cup applesauce, 2 Tblespoons peanut butter, 1 Tblespoon

honey and 2 chopped bananas.

Serve in individual cups.

Pineapple (or Vanilla) Pudding

2 Tsp powdered milk

Pineapple or vanilla instant pudding

Crushed pineapple without juice

Vanilla wafers

½ cup water

Directions

Mix dry milk and water.

Add chosen instant pudding.

Mix in crushed pineapple.

Blend 1 Tbsp of non-dairy toppings.

Line vanilla wafers around edge of cup.

Cool.

Little Puddin’s

Small package instant pudding, any flavor

1 ½ cup milk

1 cup whipped topping

Small ice cream cones

How to Make it

Make up pudding mix with milk as directed

Mix in topping.

Chill.

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Spoon pudding mix in to cones when you are about to serve them.

Pudding Wafers

1 ½ cups cold milk

1cup creamy peanut butter

1 small package Jell-O® instant pudding (a gelatin dessert produced by Kraft

Foods), any flavor.

24 cracker wafers

How to Make it

Blend milk and peanut butter

Mix in pudding mix.

Beat slowly until thoroughly mixed. About 2 minutes.

Set aside for few minutes.

Spread filling thickly onto half the crackers.

Put other crackers on top.

Freeze before serving.

Desserts

Easy Cherry Cobbler

Use a pan or baking dish about 13” x 9” and 2” deep.

Melt butter or margarine in pan.

Add 1 ½ cups of cherries.

Heat on stove until fruit is hot.

Make a batter with:

• 1 cup flour

• 1 ½ teaspoon baking powder

• 1 cup sugar

• ½ cup sweetened milk

Mix batter well and pour onto hot berries.

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Bake at 375 degrees Fahrenheit until nicely browned.

Add sugar if needed.

Ezy Apple Cupcakes

2 cups sugar

3 apples

2 beaten eggs

3 cups flour

1 cup nuts

1 ½ cup cooking oil

½ teaspoon salt

1 ½ teaspoon soda

1 teaspoon vanilla

Mix sugar, oil, eggs and vanilla in a bowl.

Add chopped apples to mixture, then add chopped nuts.

Sift flour, soda and salt.

Mix in bowl.

Drop batter into cupcake pan.

Bake at 275 degrees for 45 minutes or until done.

Carrot Cake

¾ cup salad oil

3 cups sugar

6 eggs

Cream sugar & eggs.

Add salad oil.

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Mix:

3 cups flour

4 1 ½ teaspoon salt

1. 1 ½ teaspoon soda

Mix 4 teaspoons cinnamon in egg and sugar mixture

Add (slowly):

• ½ cups grated carrots

• 3 teaspoons of vanilla

Bake in a 350 degree Fahrenheit oven for about 45 minutes until done.

Old Fashioned Ice Cream

You will need spatula, tray, waxed paper, and rug to cover freezer during

hardening.

Prepare ice cream mix.

Chill.

Set out rock salt (or crushed ice to give the ice cream finer texture) and

measuring cups.

Chip or crush block of ice or cubes and put small chips in strong bag.

To make ice cream: pour chilled mix into freezer can to 2/3 full to allow for

expansion.

Insert dasher, put top on tightly.

Be certain assembled can fits in indentation.

Adjust top assembly so it turns.

Place layer of rock salt on 3 inch layer of crushed ice. (Large pieces may

block rotation).

Layer ice and salt: 1 cup salt to 2 quarts ice, until tub is tightly packed.

Note: If too much rock salt is used, the ice cream will freeze too rapidly and produce a coarse textured ice cream, or a crust may freeze around the edge

of the can, stopping rotation.

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Turn hand crank until turning becomes labored or, if you are using an electric

freezer, the motor labors.

To harden ice cream: Carefully remove the cover, brushing away any salt

or ice.

Lift out the dasher and scrape the ice cream back into the can.

Cork or plug the cover.

Place waxed paper across top of can. Replace the cover.

Pour off brine and pack container with more salt and crushed ice in the same

proportion.

Cover with towel, rug or newspaper to insulate.

Let stand until hardened.

Creamy Rich Peach Ice Cream

1 tablespoon unflavored gelatin

2 cups light cream or half whole milk and half, or slightly less, light cream.

2 cups whipping cream

2 tablespoons vanilla

2 eggs, beaten

2 cups mashed potatoes

¼ teaspoon salt

¼ cup sugar

How to Make it

Combine gelatin and sugar in a strong 2 quart saucepan

Stir in whipping cream.

Heat over low heat, stirring constantly until gelatin dissolves.

Stir steadily and slowly add hot mixture to eggs.

Stir in salt, light cream and vanilla.

Chill thoroughly.

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Combine mashed peaches and ¼ cup sugar.

Freeze in usual way.

When ice cream is half frozen, stir in sweetened fruit and continue freezing.

Buttermilk Smoothie

1 cup sugar

¼ cup cold water

Little salt

¾ cup hot water

2 cups buttermilk

1 cup crushed pineapple

1 Tbsp plain gelatin

2 tsp shaved lemon peel

2 Tbsp lemon juice

How to Make it

Mix sugar, salt and buttermilk in a bowl.

Soften gelatin in ¼ cup cold water.

Dissolve in ¾ cup hot water.

Add to buttermilk mixture.

Dissolve by stirring thoroughly.

Stir in pineapple, lemon peel and juice.

Freeze according to directions.

U.S.A. Cherry Cobbler

6 Tbsp butter

1 jar cherry pie filling

1 cup milk

3/4 cup sugar

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How to Make it

Melt butter in a square baking dish in a toaster oven.

Mix all other ingredients in a mixing bowl.

Pour mixture into baking dish with melted butter.

Bake at 350 degrees Fahrenheit for 30 –40 minutes.

Main Dishes

Arroz Con Pollo

2 ½ pounds diced chicken

¼ pound fresh mushrooms, sliced

½ cup sliced onion

1 envelope Seasoned Coating Mix for Chicken

¼ cup sliced green pepper

7 oz “Minute Drumstick Rice Mix” (may contain preservatives)

1 ¾ cups water

How to Make it

Coat chicken pieces and lay in single layer in ungreased shallow pan.

Bake at 400 degrees Fahrenheit for 40 to 45 minutes or until tender.

Sauté mushrooms in butter until tender.

Add onions, pepper, and rice mixture.

Cook while stirring until rice is coated.

Add seasoning and water.

Mix thoroughly.

Bring to a boil, cover, and simmer about 3 minutes or until liquid is absorbed.

Mound rice mixture in center of serving platter.

Arrange baked chicken around rice.

Garnish with parsley, if desired.

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Packed Green Peppers

1 pound lean ground beef

15-ounce beef bouillon granules

Grated Parmesan cheese

1 lightly beaten egg

¼ teaspoon garlic powder

1 Tsp onion powder

6 halves of large green peppers

2 cups cooked rice

½ teaspoon salt

1 Tsp ground thyme

How to Make it

Put pepper halves in shallow microwavable baking dish.

Cover and microwave on high for 4 minutes.

Mix beef, rice seasoning, egg and ½ cup tomato sauce in a large mixing

bowl.

Mound beef mixture in peppers halves. Cover and microwave on high for 10

minutes, rotating once.

Mix rest of tomato sauce and bouillon granules. Pour on filled peppers.

Microwave uncovered on high for 5 minutes.

Stand for 5 minutes.

Sprinkle with Parmesan cheese.

Deep South Ham ‘n’ Yams

¾ cup fruit preserves

1 ham steak, 1 ½ inches thick

2 Tsp Prepared mustard

Can whole yams, drained

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2 Tsp vinegar

How to Make it

Put ham and yams in baking pan.

Mix rest of ingredients with beater

Dribble on ham and yams.

Bake 30 minutes at 350 degrees Fahrenheit.

Peanut Butter Brekky Delight

4 cups peanut butter

5 cups dried fruit (your choice)

1 ¼ cup honey

Mix peanut butter and honey, then stir in fruit.

Serve on hot butter toast. Makes 2 ½ quarts.

Quesadillas

12 flour tortillas

½ cup sugar (optional)

1 lb. grated or thin-sliced cheese, either cheddar or Monterey Jack (a semi-

hard cheese made in the U.S.A. from cows’ milk)

To make: Warm tortillas on a griddle or grill to soften. Place cheese on half

of the tortilla and fold over and return to grill. Let it toast a little on one side

long enough to melt the cheese.

When cheese is melted remove from grill and cut into halves or fourths to

serve.

Quesadillas may be sprinkled with a little sugar if a sweet taste is desired.

Corn Muffins

2 ½ teaspoons baking powder

½ cup whole kernel corn

1 egg beaten

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2 cups flour

1 cup milk

1 teaspoon salt

¼ cup shortening melted

¼ cup sugar

How to Make it

Sift flour, salt, baking powder and sugar together.

Add beaten egg to milk and mix well.

Form a hole in the dry ingredients.