Almond Yogurt
2 cups sprouted almonds, blanched (see Glossary)
12 oz. filtered water (or Rejuvelac)
Put the sprouted almonds into a blender with the water (or Rejuvelac) and blend to a fine cream. Pour the cream into a muslin bag and squeeze out all the liquid. You should have approx. 10 oz. Put this liquid into a wide- mouth glass jar, cover with muslin or cheesecloth and let it sit at room temperature for 8 hours. The yogurt will separate from the whey, which stays on the bottom of the jar. When done, put the jar into the refrigerator and let it solidify more. To serve, scoop out the yogurt from the top CAREFULLY, so as not to mix the yogurt with the whey.
Makes approximately 6 oz. of yogurt.
Keeps for up to 5 days in the refrigerator. When storing all nut and seed yogurts, keep them in the same glass jar that you made them in, but when screwing on the top, leave it loose. In other words; do not screw the top on tight. This lets in a little air circulation and doesn't build up any pressure in the jar and the yogurt lasts longer.
Artichoke and Crab Meat Wedges
Shared by Treva
1 (16 ounce) can whole artichoke hearts, drained and minced
1 (16 ounce) can crab meat, drained
1 cup mayonnaise
1/3 cup chopped onion
3/4 cup grated Parmesan cheese
1 (13 ounce) package English muffins
Preheat oven to 375 degrees F.
In a medium size mixing bowl, combine artichoke hearts, crab meat, mayonnaise, onions and cheese. Mix thoroughly.
Split each English muffin in half, and spread the mixture on the cut side of the split muffins. Cut each of the sliced muffins into quarters. Arrange the muffin wedges on a baking sheet. Bake for 12 minutes, or until golden brown. Serve hot.
Yields 4 dozen
Classic Shrimp Cocktail
6 cups water
2 tablespoons HERB-OX® Chicken Flavored Bouillon Granules
1 stalk celery, cut into 1-inch pieces
2 bay leaves
1 lemon, cut into quarters
2 pounds fresh shrimp Cocktail sauce
In large stockpot, bring water, bouillon, celery, bay leaves and lemon quarters to a boil. Add shrimp and cook for 3-5 minutes or until cooked through. Drain and cool under cold water. Chill until ready to serve. To serve, peel and devein shrimp, if desired. Serve with cocktail sauce.
Serving Suggestion: Serve shrimp over the edge of a rimmed cocktail glass with sauce in the glass.
Serves 8
Cranberry Popcorn Balls
3 qt. popped popcorn
1 1/2 c. water
1 tsp. whole cloves
1 tsp. whole allspice
2 cinnamon sticks
1 c. chopped frozen cranberries, thawed
1 1/3 c. sugar
2 tbsp. light corn syrup
1 tbsp. shredded orange peel
1/4 tsp. ground nutmeg
3-4 drops red food coloring
Preheat oven to 250 degrees. Place popcorn in a large, 4 inch deep, buttered baking pan. Keep warm in the oven. Pour water into a large buttered saucepan. Securely tie cloves, allspice and cinnamon in a piece of cheesecloth and place in water. Cover saucepan and simmer 20 minutes. Remove spices from pan. Stir in cranberries, sugar, corn syrup, orange peel, nutmeg and food coloring. Cook over medium heat, stirring constantly until sugar dissolved and mixture begins to boil. Continue cooking until mixture reaches 250 degrees on a candy thermometer. Remove popcorn from heat. Pour syrup mixture slowly over popcorn, stirring to coat. Shape into balls. Allow to cool, wrap in plastic wrap, tie with colored ribbon and give as gifts during the holiday season.
Easy Fiesta Christmas Tree
Party guests will “ooh” and “aah” over this delectable spread!
1 package (8 ounces) cream cheese
Yellow or green bell pepper
1 piece (2 inches) green onion
1/4 cup Old El Paso® Thick 'n Chunky salsa
1/4 cup apricot preserves or orange marmalade
1 teaspoon chopped fresh cilantro
Assorted tortilla chips, crackers or sliced vegetables, if desired
Cut block of cream cheese diagonally in half; arrange on serving plate with shallow rim to form triangle. Cut star out of bell pepper with star-shaped cookie cutter; place at top of tree. Place green onion piece at base of tree. Mix salsa and preserves; spoon over cream cheese. Sprinkle with cilantro. Serve with tortilla chips.
Special Touch
Add presents to your tree when you arrange small crackers at the base of the spread. Planned-Overs Thinly slice the rest of the green onion, and sprinkle it on top of the salsa mixture along with cilantro.
Makes: 8 servings
Granola
Submitted by: Susan
"Yummy granola!” I learned this recipe while working at a Bed and Breakfast in DC. All credit goes to "Little Miss Mary!" This recipe calls for 8 ounces of almonds but we recommend using any nuts you desire -- they are all delicious!"
2 bananas, peeled and diced
1 1/4 cups dates, pitted and chopped
1/4 cup packed brown sugar
1/4 cup hot water
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
8 cups quick cooking oats
8 ounces dried mixed fruit
8 ounces blanched slivered almonds
Preheat oven to 250 degrees F (120 degrees C). Puree the bananas and dates in a food processor. Add the brown sugar, hot water, vanilla and cinnamon; mix well. Pour mixture into a large mixing bowl, add oatmeal and mix well. Spread onto large baking sheets and bake at 250 degrees F (120 degrees C) for 1 to 1 1/2 hours stirring frequently. Cook longer for crunchier if desired. Once cooled add the dried fruits and nuts, as little or as much as you want, and mix.
Original recipe yield: 10 cups.
Ham and Cheese Spread
1 pkg. (8 oz.) cream cheese
1/4 c. mayonnaise
1/2 lb. boiled or leftover baked ham, cut in sm. pieces
4 tbsp. fresh parsley, divided
1/4 tsp. dry mustard
1/4 tsp.
1 tbsp. chopped green onion
Combine all ingredients except 2 tablespoons of parsley in food processor or blender and pulse until ham is minced. Do not over process. Roll into a ball; chill until firm. Cover outside of ball with reserved chopped parsley. Serve with a variety of crackers.
Yield: 24
Pineapple Cheeseball
Submitted by: Lesslie
"This is a great appetizer with a cheesy yet sweet flavor."
2 (8 ounce) packages cream cheese
1 (8 ounce) can crushed pineapple, drained
1 tablespoon diced onion
1 tablespoon chopped green bell pepper
1/4 tablespoon seasoning salt
1 cup chopped pecans
Mix together the cream cheese, pineapple, onion, bell pepper and seasoning salt. Form into a ball and roll in chopped pecans. Chill and serve with butter crackers.
Original recipe yield: 20 servings.
Pine Nut Yogurt
2 cups pine nuts
8 oz. filtered water (or Rejuvelac)
Additional filtered water for soaking
Soak the pine nuts in filtered water for 8 hours. Rinse, drain and sprout for 8 hours. Rinse again. Put the nuts into a blender with 7-8 oz. filtered water or Rejuvelac and blend to a fine cream. Pour the cream into a muslin bag and squeeze out all the liquid. There should be approx. 12 oz. of liquid. Put the liquid into a wide mouth glass jar, cover with cheesecloth or muslin cloth, and Let sit at room temperature for 8 hours (5-7 hours in hot weather). You will see the whey separate from the cream, which rises to the top. When it is done, put into the refrigerator for about 3 hours, so the
cream solidifies more. To serve, scoop out the yogurt carefully as needed from the top, leaving the whey on the bottom of the jar. Keeps for up to 5 days in the refrigerator.
Yield: approx. 1 cup of a very rich and tasty yogurt.
Roasted Pecans
1 lb. pecan halves
1 egg white
1 tsp. cold water
1/2 c. white sugar
1/4 tsp. salt
1/2 tsp. cinnamon
Beat egg white and water until frothy, but not stiff. Add pecans and mix until all nuts are coated. Mix sugar, salt and cinnamon together. Add nuts and mix thoroughly. Place in a buttered 10x15 cookie sheet with sides. Bake in a 225 degree oven for one hour, stirring every 15 minutes. Makes a wonderful Christmas gift.
Salsa Dip
1Lb. Velveeta cheese
1 cup salsa, any brand and strength
Combine ingredients in an microwave safe bowl. Microwave on high 5 minutes or until cheese is melted; stirring after 3 minutes.
Makes 24-2 Tbsp. servings
Roasted Sesame and Honey Snack Mix
Greet guests with a pouch of snack mix and a beverage to welcome them.
3 cups Chex® cereal (any variety)
3 cups checkerboard-shaped pretzels
3 cups sesame sticks
1 cup mixed nuts
1/4 cup honey
3 tablespoons butter or margarine, melted
2 tablespoons sesame seed, toasted, if desired
Heat oven to 275°F. In ungreased 15x10x1-inch pan, mix cereal, pretzels, sesame sticks and nuts. In medium bowl, mix remaining ingredients. Pour over cereal mixture, stirring until evenly coated. Bake 45 minutes, stirring occasionally. Spread on waxed paper to cool, about 30 minutes. Store in airtight container up to 1 week.
Makes:20 servings (1/2 cup each)
Seasoned Crackers
Great gift idea for all holiday seasons.
2 pkgs. oyster crackers
3/4 c. vegetable oil
1 tsp. garlic salt
1 tsp. dill weed
1 pkg. Hidden Valley ranch dressing
Put crackers in brown grocery bag. Put newspaper on counter top or kitchen sink and put bag of crackers on top. Mix oil and all remaining ingredients and pour over crackers. Stir with large spoon and let sit 15 minutes. Transfer to another brown bag and let sit for 1 hour or so. Put crackers in airtight containers or seal Ziploc bags.
SPICED WALNUTS
1/4 c. water
1 c. sugar
1/4 tsp. nutmeg
1/4 tsp. ginger
1 tsp. cinnamon
1 lb. bag walnuts
In a large skillet put water, sugar and spices. Allow to boil and thicken. Put walnuts in pan and coat them with mixture. Spread out on a flat surface, separate and let them cool. Great for a holiday gift.
SPICY PARTY MIX
By Rhio
2 1/2 cups sprouted sunflower seeds
1 cup sprouted red lentils
1 medium large onion, diced small
1 tbsp. dried minced garlic
1 tsp. flax garlic chili oil
1 tbsp. Nama Shoyu*
2 pinches habanero powder**
Toss all ingredients together in a bowl. Taste and adjust flavors. Spread on dehydrator trays lined with Teflex and dehydrate at 95° F
for 24-36 hours or until thoroughly dry.
Note: Can be stored at room temperature for a month or two, except in climates with a lot of moisture in the air (like Florida) - store in
the freezer. Must be kept dry so it doesn't pick up moisture again.
*You may use other Sea Salt Products.
**Be careful with this - very hot - wash your hands after using OR use
gloves - do not touch your eyes
a) Use as a crunchy snack. Good for taking to the movies.
b) Add into the Marinated Collard Ribbons recipe
c) Add into salads or put on top of soups
Sweet Pumpkin Dip
Great Addition to a Holiday Party--Serve With Slices of Walnut Raisin Bread or Pumpkin Bread
2 pkgs. cream cheese (8 oz.), softened
1 can pumpkin, LIBBY`S 100% Pure (15 oz.)
2 cups C&H Pure Cane Powdered Sugar, sifted
1 tsp. cinnamon, ground
1 tsp. ginger, ground
In large bowl beat cream cheese and pumpkin until smooth. Add powdered sugar, cinnamon and ginger; mix thoroughly. Cover; refrigerate for 1 hour. Serve as a dip or spread.
Serving Size: Makes 5 cups
Credit: Recipe Provided Courtesy of Libby's
Veggie Seed Pate
(It's Not Chopped Liver!)
1 cup almonds soaked overnight in filtered water and blanched
1/2 cup sunflower seeds, soaked overnight in filtered water
1/2 cup sesame seeds, soaked overnight in filtered water
1/4 cup minced red or green bell pepper
1/4 cup minced onion
1/4 cup minced celery
1/4 cup minced mushrooms
1/4 cup minced parsley
1/4 cup minced fresh basil (or 1 tsp. dried basil)
1 tsp. kelp powder
Nama Shoyu and/or Celtic sea salt, to taste
Drain and rinse almonds, sunflower seeds and sesame. Put through the Champion or Green Power juicer with the blank (homogenizer) in place, to make a pate. (If you don't have either of these machines, put into a food processor, and utilizing the "S" blade, process as fine as possible.) Set aside in a bowl. Mince the vegetables with a mincing knife or you could put them into a food processor and using the "S" blade, process as fine as possible. Then mix the finely minced vegetables with the nut/seed mixture and blend well by hand, adding in 1 tsp. kelp and Nama Shoyu and/or Celtic sea salt to taste. Form into a loaf. Cover with a cotton cloth (or a clean lightweight dishtowel) and leave out at room temperature for 7 to 10 hours to ferment. Then remove the towel and put into a covered container in the refrigerator. Keeps for a week.
Serves 6-8
NOTE: Just a little bit of this pate is an all around flavor enhancer for other dishes. Experiment.