Lentil Soup
2 T. olive oil
2 c. sm. diced yellow onions
1 c. sm. diced celery
1 c. sm. diced carrots
2 T. chopped or minced garlic
1 t. salt (to taste)
1 t. pepper
2 qt. chicken stock (can use 3 T. “Better than Bouillon” mixed with water)
Tie in cheesecloth bag:
- 2 bay leaves
- 2 sprigs fresh thyme
- 1 lb. lentils (red or green)
- 2 T. dried parsley
Heat oil over medium heat. Add vegetables; sauté 4 min. Add garlic, salt, and pepper. Sauté one more minute. Add stock and the bag of bay leaves and thyme. Bring to boil. Add lentils, then simmer 20-30 min. Add parsley at the end. Remove cheesecloth bag before serving. Serves 12.
Oven Beef Stew
2 ½ lbs. stew meat
6 carrots, chopped
3 celery ribs, chopped
2 onions, chopped
4 lg. potatoes, chopped
1 T. sugar
1 t. salt
½ t. pepper
2 T. minute tapioca
2 pt. beef broth
Layer meat and vegetables in medium to large roaster. Mix sugar, salt, pepper, tapioca, and broth. Pour over meat and vegetables. Bake 5 hours at 275°F. For shorter time, bake 20 minutes at 275°F then 2 ½ hours at 350°F.
Baked Granola
Acquired this one from my sister-in-law.
8 c. oatmeal
1 c. flaxseed, ground
1 c. bran
1 c. walnuts
1 c. unsweetened coconut
Mix and add:
1 c. raisins
½ c. mini chocolate chips
½ c. sunflower seeds
½ c. olive oil
½ c. honey (can reduce to ¼ c.)
½ tsp. vanilla
½ c. water
Mix together and bake 350°F for 10-15 minutes. Do not stir!
Fay’s Applesauce Drop Donuts
4-5 c. sifted flour
1 T. baking powder
1 t. cinnamon
1 t. allspice or nutmeg
½ t. salt
½ t. cloves
1 t. soda
2 c. applesauce
4 eggs
1 c. brown sugar
1 c. white sugar
½ c. milk
1 t. vanilla
3 T. olive oil
Mix the flour and spices (first six ingredients) together and set aside; mix the soda and applesauce together and have ready. Beat eggs together and add sugars, vanilla, and oil. Add applesauce mixture, then add dry mixture alternatively with milk, beating well. Fry in oil or lard. Coat with light glaze or roll in cinnamon/sugar.
