World Best Food Book

Monday, February 1, 2016

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

1 combine the cake mix, eggs and oil until well blended.
2 add chocolate chips and nuts.
3 use hands (or spoon) to mix/smush/knead it all together.
4 form into balls and bake at 350° for 10-12 min.
5 they'll still look soft, like they're not done enough, but the bottoms will be getting brown.
6 allow the cookies to cool for one minute on the baking sheet before moving the cookies to a wire rack to finish cooling.

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Servings: 6
4 medium potatoes, diced
1 tablespoon margarine
1/4 cup soymilk
salt and pepper, to taste
1 medium onion, finely chopped
1 tablespoon vegetable oil
12 ounces vegetarian ground beef
1 (10 1/2 ounce) can campbells mushroom gravy (or 1 1/4 cups prepared vegetarian gravy of your choice)
1 (6 ounce) can mixed peas and carrots, drained
salt
garlic powder
pepper
cayenne, to taste

1 boil the potatoes for 20 minutes, or until tender. drain and mash with the margarine and soy milk or nondairy creamer. season with salt and pepper.
2 in a medium pan, sauté the onion in the oil until translucent.
3 in a medium bowl, mix the cooked onions, faux beef crumbles, mushroom gravy, peas and carrots, and spices. pour into a pie pan. top the crumble mixture with the potatoes, spreading to the edges.
4 bake in a 350°f oven for 30 to 40 minutes, until the potatoes are browned and the crumble mixture out the edges.

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

1 boil jalapenos for 10 minutes. the longer you boil them, the hotter they get. remove stems and seeds and add to blender or food processor.
2 add rest of ingredients and blend. taste and add more garlic or salt if needed.
3 refrigerate 2 hours or more to allow flavors to develop.
4 i use jane's krazy mixed-up salt seasoning in place of regular salt.

Total Time: 5 hrs Preparation Time: 5 hrs

1 place three 16-ounce glasses on angle in standard-size loaf pan. leave 3 other glasses upright.
2 2. in a blender, combine orange sherbet and 1/2 cup lowfat milk. blend until smooth but still thick. starting with upright glasses, carefully spoon about 1/3 cup of mixture into each glass. transfer glasses to freezer. into each of the 3 tilted glasses, spoon 1/3 cup mixture, being careful not to get any drips on sides of glasses. transfer loaf pan to freezer. freeze glasses 1 hour or until sherbet is firm.
3 3. when layers are firm, in blender, combine lemon sherbet, 1/2 cup lowfat milk and yellow food coloring. blend until smooth but still thick. spoon 1/3 cup mixture into each upright glass and each tilted glass. freeze 1 hour or until firm.
4 4. when layers are firm, in blender, combine lime sherbet, 1/2 cup lowfat milk and green food coloring. blend and spoon into glasses as above. freeze 1 hour.
5 5. for final layer, in blender, combine raspberry sherbet and remaining 3/4 cup milk. blend until smooth but still thick. fill each upright glass with 1/3 cup mixture. place tilted glasses upright; fill each with remaining mixture, dividing equally and covering green layer. freeze 1 hour or overnight. garnish with skewered fruit, if desired. makes 6 treats.

Total Time: 35 mins Preparation Time: 5 mins Cook Time: 30 mins

1 in large skillet, cook bacon over medium heat for about 5 minutes. drain fat but reserve 1-2 tablespoons in pan.
2 add squash, onion, and seasonings and saute 10 minutes.
3 lower heat, add mushrooms and tomatoes, add additional seasoning if needed, and cook until all veggies are tender-crisp, about 15 minutes.