Cooked Food Recipes
Tuna Casserole
Ingredients:
· Package of cooked pasta (kind you like, whole wheat penne, or egg noodles)
· 1 can cream soup
· 1/2 can milk or almond milk
· 1 egg
· 1/2 cup mayo
· 1/4 cup chopped dried onion
· 1 cup peas or sliced olives
· 2 cans of tuna
· 1 cup shredded cheese
· 1 can of mushrooms, if desired
Just mix everything together, top with cheese and bake for about 25-30 minutes at 350 degrees.
Grandma Lala’s Salmon Soufflé
Ingredients:
· 1 can salmon (approx. 14 oz.) or 3 fillets
· 2 cups milk
· 2 Tablespoons butter
· 2 cups bread crumbs or crumbled bread
· 1/4 teaspoon salt
· 1/2 teaspoon dry mustard
· 2 eggs. beaten
· 1 teaspoon Worcestershire sauce
· 1 teaspoon lemon juice
· 2 Tablespoon dried parsley (can also add dill)
Preparation:
Put all ingredients into a bowl & mix up with hands. Pour mixture into a buttered 2-quart casserole dish.
Bake at 350° for 45 to 50 minutes. Could place in a pan of water. Salmon soufflé serves 4. Top with gravy of healthy mushroom soup.
Mom’s Barley Mushroom Soup (From NY Times Natural Foods by Jean Hewitt)
Ingredients:
· 2 quarts vegetable or chicken broth
· 2 Carrots or zucchini, or parsnips, diced
· 2 Celery Stalks & leaves, diced
· 1 onion, chopped
· 2 sprigs Parsley
· 1 cup whole Barley, washed
· 2 pound Sliced Mushrooms (canned OK) OR 1 package of baked tofu
· Sea Salt or Tamari, to taste
Directions:
1. Wash barley and cover with 2 quarts stock. Bring to a boil; reduce heat and simmer until tender....about 1.5 hours.
2. Add remaining ingredients and cook until veggies are tender. (If you use baked tofu, instead of mushrooms, add the cut-up tofu at the end.)
You can add potatoes and other veggies. Freezes well.
Mom’s Favorite Salad Dressing
Ingredients:
· 3/4 cup of good olive oil
· 1/4 cup of apple cider vinegar or lemon juice
· 1 Tablespoon liquid Amino Acids or soy sauce
· 1 teaspoon favorite herbal spice combination
· 2 Tablespoons liquid lecithin (optional for thickening)
Directions:
1. In a clean salad dressing bottle or container, add the ingredients.
2. Shake well and enjoy over salad with toasted pecans or almonds as croutons!
Nancy’s Pecan Pie Recipe (Rodale Press)
Ingredients
· 1 pastry for a 9 inch single crust pie (defrosted)
· 2 eggs
· 1 cup pecans, halved or chopped (few drops of cider vinegar)
· 1 cup real maple syrup
· ½ cup honey
· 1/3 cup butter, melted
· 1 teaspoon vanilla extract
· 1 Tablespoons all-purpose flour
· 1 teaspoon salt
Directions
· Preheat oven to 350 degrees F.
· Spread the nuts evenly over pie shell. The pecans will rise to the surface of the pie, as it bakes.
· Mix together flour & salt to beaten eggs. Mix well.
· Add maple syrup, honey & butter. Then add vinegar and vanilla.
· Put into pie shell & bake in preheated 350-degree oven for 45 min.
( (May take 50-60 minutes.) Check after 30 min & cover crust with foil.
· Test for doneness in one of two ways. Jiggle the pie gently to see if the filling is still liquid. The center will still be slightly soft, but the heat of the pecan pie will continue to cook the filling after the pie is removed from the oven. If you are not confident in this method, insert a thin-bladed knife one inch from the center. If it comes out clean, your pecan pie is done.
· Let cool on a wire rack at least 15 minutes before serving.
· Serve with whipped cream & enjoy!
Raspberry Jello Salad
Ingredients
· 1 cup+ water to Raspberry Gelatin pkg (Prepare to directions......let set up a bit)
· Add thawed frozen raspberries (10 oz package) to jello
· 1 can or less (#2) crushed pineapple, drained
· 1 cup chopped nuts
· Filling: 1 pt. sour cream (or whipped cream topping)
Directions:
Add pineapple, raspberries and nuts to cooled gelatin mixture. Put half into 9 x 12 pan and let stand until hard. Add 1 pint sour cream by spreading over jelled mixture. Pour rest of gelatin on top and chill. Make the day before serving to firm up.
Ingredients:
· Package of cooked pasta (kind you like, whole wheat penne, or egg noodles)
· 1 can cream soup
· 1/2 can milk or almond milk
· 1 egg
· 1/2 cup mayo
· 1/4 cup chopped dried onion
· 1 cup peas or sliced olives
· 2 cans of tuna
· 1 cup shredded cheese
· 1 can of mushrooms, if desired
Just mix everything together, top with cheese and bake for about 25-30 minutes at 350 degrees.
Grandma Lala’s Salmon Soufflé
Ingredients:
· 1 can salmon (approx. 14 oz.) or 3 fillets
· 2 cups milk
· 2 Tablespoons butter
· 2 cups bread crumbs or crumbled bread
· 1/4 teaspoon salt
· 1/2 teaspoon dry mustard
· 2 eggs. beaten
· 1 teaspoon Worcestershire sauce
· 1 teaspoon lemon juice
· 2 Tablespoon dried parsley (can also add dill)
Preparation:
Put all ingredients into a bowl & mix up with hands. Pour mixture into a buttered 2-quart casserole dish.
Bake at 350° for 45 to 50 minutes. Could place in a pan of water. Salmon soufflé serves 4. Top with gravy of healthy mushroom soup.
Mom’s Barley Mushroom Soup (From NY Times Natural Foods by Jean Hewitt)
Ingredients:
· 2 quarts vegetable or chicken broth
· 2 Carrots or zucchini, or parsnips, diced
· 2 Celery Stalks & leaves, diced
· 1 onion, chopped
· 2 sprigs Parsley
· 1 cup whole Barley, washed
· 2 pound Sliced Mushrooms (canned OK) OR 1 package of baked tofu
· Sea Salt or Tamari, to taste
Directions:
1. Wash barley and cover with 2 quarts stock. Bring to a boil; reduce heat and simmer until tender....about 1.5 hours.
2. Add remaining ingredients and cook until veggies are tender. (If you use baked tofu, instead of mushrooms, add the cut-up tofu at the end.)
You can add potatoes and other veggies. Freezes well.
Mom’s Favorite Salad Dressing
Ingredients:
· 3/4 cup of good olive oil
· 1/4 cup of apple cider vinegar or lemon juice
· 1 Tablespoon liquid Amino Acids or soy sauce
· 1 teaspoon favorite herbal spice combination
· 2 Tablespoons liquid lecithin (optional for thickening)
Directions:
1. In a clean salad dressing bottle or container, add the ingredients.
2. Shake well and enjoy over salad with toasted pecans or almonds as croutons!
Nancy’s Pecan Pie Recipe (Rodale Press)
Ingredients
· 1 pastry for a 9 inch single crust pie (defrosted)
· 2 eggs
· 1 cup pecans, halved or chopped (few drops of cider vinegar)
· 1 cup real maple syrup
· ½ cup honey
· 1/3 cup butter, melted
· 1 teaspoon vanilla extract
· 1 Tablespoons all-purpose flour
· 1 teaspoon salt
Directions
· Preheat oven to 350 degrees F.
· Spread the nuts evenly over pie shell. The pecans will rise to the surface of the pie, as it bakes.
· Mix together flour & salt to beaten eggs. Mix well.
· Add maple syrup, honey & butter. Then add vinegar and vanilla.
· Put into pie shell & bake in preheated 350-degree oven for 45 min.
( (May take 50-60 minutes.) Check after 30 min & cover crust with foil.
· Test for doneness in one of two ways. Jiggle the pie gently to see if the filling is still liquid. The center will still be slightly soft, but the heat of the pecan pie will continue to cook the filling after the pie is removed from the oven. If you are not confident in this method, insert a thin-bladed knife one inch from the center. If it comes out clean, your pecan pie is done.
· Let cool on a wire rack at least 15 minutes before serving.
· Serve with whipped cream & enjoy!
Raspberry Jello Salad
Ingredients
· 1 cup+ water to Raspberry Gelatin pkg (Prepare to directions......let set up a bit)
· Add thawed frozen raspberries (10 oz package) to jello
· 1 can or less (#2) crushed pineapple, drained
· 1 cup chopped nuts
· Filling: 1 pt. sour cream (or whipped cream topping)
Directions:
Add pineapple, raspberries and nuts to cooled gelatin mixture. Put half into 9 x 12 pan and let stand until hard. Add 1 pint sour cream by spreading over jelled mixture. Pour rest of gelatin on top and chill. Make the day before serving to firm up.
