Cajun Lentil Loaf (Christian's Recipe)

Spice Mix:
1/2 teaspoon Salt 
2 teaspoon Ground cayenne pepper 
2 teaspoon Black pepper 
1 teaspoon White pepper 
1 teaspoon Ground cumin 
1 teaspoon Ground nutmeg 

Lentil Loaf:

4 Whole bay leaves 

1 Tablespoon Olive Oil

2 Tablespoons Tomato Paste

2 teaspoons Minced garlic

Vegetables: feel free to sub out and replace with vegetables of choice

4 Cups Mushrooms, sliced

1/2 cup Green onions -- finely chopped 

1 cup bell peppers -- chopped 

2 14.5 oz Containers Mirepoix

½ Cup of Coconut Milk

4 ½ Cups of vegetable broth

2 Cups of Lentils (red)

2 tablespoon Tabasco sauce 
2 tablespoon Vegan Worcestershire sauce 

2 Cups of Breadcrumbs

1 Cup of Pistachios

2 Can of White Beans (or any beans)

4 Large Eggs

1.       Combine spice mix and set aside.

2.       Bring vegetable broth and 3 bay leaves to a boil. Add Lentils and cook until done. Remove bay leaves.

3.       While lentils are cooking, add oil, one bay leaf, spice mix, vegetables, garlic, and tomato paste to another pan. Cook until vegetables are tender and liquid has cooked off. Remove bay leaf.

4.       Lightly blend vegetable mixture with immersion blender.

5.       Add beans, Worcestershire, Tabasco, Coconut Milk, and Pistachios.

6.       Let mixture cool to room temperature. Add Bread Crumbs, Eggs, and Lentils. If mixture is too wet, add more breadcrumbs. If mixture is too try, add more coconut milk.

7.       Spray muffin tins with non-stick spray. Fill to just below rim and press down with spoon.

8.       Bake on 350F for 35 minutes. Let rest for 5 minutes before removing from tin.

Warm Chocolate-Chunk Blondie Bars Recipe | King Arthur Flour

Warm Chocolate-Chunk Blondie Bars Recipe | King Arthur Flour:

Ingredients

• 2/3 cup (10 tablespoons + 2 teaspoons) unsalted butter, melted
• 2 cups light or dark brown sugar, firmly packed
• 1/4 cup granulated sugar
• 1/2 teaspoon salt
• 1 tablespoon vinegar, white or cider
• 3 large eggs
• 1 teaspoon espresso powder
• 2 teaspoons Vanilla
• 2 1/2 teaspoon baking powder
• 2 3/4 cups King Arthur Unbleached All-Purpose Flour or King Arthur White Whole Wheat Flour
• 2 cups chocolate chips
• 2 cups (approximately) coarsely chopped nuts (pecans, walnuts, or almonds)

Instructions

1. Preheat the oven to 350°F. Lightly grease a 10" x 15" jelly roll pan or a 9" x 13" pan.
2. Combine the butter, sugars, salt, and vinegar, stirring to combine. If the mixture is hot from the melted butter, let it cool to lukewarm.
3. Add the eggs, espresso powder, vanilla, and baking powder, beating well.
4. Stir in the flour, mixing thoroughly, then the chocolate chunks and nuts.
5. Scoop the batter into the prepared pan, using your wet fingers to smooth the top.
6. Bake the bars for 30 minutes (for the jelly roll pan), or about 38 minutes (for the 9" x 13" pan), until the top is golden and shiny, and the center is just barely baked through. Use the sharp tip of a knife to peek into the center; it should be very damp, but not unbaked.
7. Remove the bars from the oven, and cool to lukewarm before cutting.
8. Store, well-wrapped, for 5 days, or freeze for longer storage.

Banana Pecan Waffles

1 cup flour
1/2 T sugar
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup chopped pecans
1 egg, separated - beat egg yolk and whip white.
1 cup sour cream
1/4 cup milk
1/4 cup butter
1 banana, mashed

Sift together dry ingredients and set aside.
Mix together beaten egg yolk, sour cream, milk, butter, and banana.
Add to flour mixture, mixing well.
Fold in whipped egg white and pour into waffle iron.

Emeril's Essence

5 T paprika
1/4 cup salt
1/2 cup garlic powder
2 T black pepper
2 T onion powder
2 T cayenne powder
2 T dried oregano
2 T dried thyme

Sugar Cookies - Wickerham Inn (via Phyllis)

1 cup sugar
1 cup powdered sugar
1 cup unsalted butter, softened
1 cup vegetable oil
Cream with mixer.

Add
2 eggs

Then add
1 tsp salt
1 tsp cream of tartar
1 tsp baking soda
4 cups flour - 1 cup at a time

Refrigerate at least 2 hours or overnight.
Roll in one inch balls, roll in sugar.
Place on cookie sheet and flatten with fork.
Bake at 350 for 10 - 12 minutes.

Grape Leave, Lebanese recipe from Youngstown.

1/2 # ground beef
1 ground lamb patty
1/2 - 3/4 cups rice
oil to wet rice
1 package boullion powder
water to moisten meat
Mix all together.

Add
1 tsp allspice or to taste
1/4 cup lemon juice or to taste
1 tsp salt
1 1/2 tsp pepper

Loosen meat with water if tough.

Simmer

Peanut Cookies - Mrs. Kennedy's

1 cup packed brown sugar
1 cup soft butter
Cream together

1 egg - cream into above.

1 1/2 cup flour
1 1/2 t baking soda
1 1/2 t baking soda
Combine and add:
1 cup quick oats
1 cup flaked coconut
1 1/2 cup crushed corn or bran flakes

Stir in 1 cup spanish or other peanuts

Drop onto ungreased cookie sheets and flatten slightly with bottom of glass dipped in additional crushed corn/bran flakes.

Bake 10-12 minutes at 350. Makes 6 dozen

Drizzle with icing:
Melt 4 T butter
Add
2 cup powdered sugar
2 T hot water
1-2 tsp vanilla

Beat until consistency of glaze. Thin with few drops of water if necessary.

Asian Cole Slaw

24 oz/ cole slaw
5 green onions, chopped
(Mix together and set aside.)

2 packages chicken flavor ramen noodles
6 T butter
3/4 cup sliced almonds
1/2 cup sunflower seeds
2 T sesame seeds
Bake at 350 for 20 minutes, stirring onse.
Allow to cool, then mix with veg.

Dressing
1 cup olive oil
1/2 cup sugar
1/2 cup apple cider vinegar
1 T soy sauce
1/2 tsp salt.

Taco Sauce - circa 1985

1 large can crushed tomatoes
1 large can whole tomatoes
2 small cans diced green chilies
1/2 green pepper, chopped
1/4 cup vinegar
chopped onions to taste
paprika, oregano, garlic powder, chili powder, Tabasco sauce to taste.

Blend and chill.