Corn Pudding (from Pam Waterman)

 2 eggs

1/2 cup sugar

3/4 cup milk

1 can cream corn

3 TBSP butter

3 TBSP flour

Beat eggs, add sugar, milk and corn in one bowl. In another bowl, blend butter and flour together, then add to previous bowl.

Grease 8x8 baking dish. Pour mix into dish and bake at 350 for 30-45 minutes or until lightly brown or firm. (Do not cover)

Creamy Cabbage Slaw (from Cindy Brant c/o Vonnie Creamer)

 Shred one small - medium head of cabbage.

Mix the following and add to cabbage:

3 TBSP sugar

1 tsp salt

1 tsp onion salt

1 tsp celery seed

2 TBSP vinegar (1/8 cup)

6 TBSP mayonnaise (3/8 cup)

4 TBSP salad oil (1/4 cup)

Stir and let rest a few hours for ingredients to blend together.

Green Smoothie (from Food Lion ad)

 1/4 lime, peeled

1/4 lemon, peeled

1 frozen banana, peeled

1/2 cup green grapes

1 cup kale, stems removed

4 oz water

Blend together in a blender. Substitute yogurt instead of water, if desired.

Pesto Parmesan Rugelach (from a magazine)

 1 cup unsalted butter, softened

8 oz full-fat cream cheese, softened

2 TBSP sugar

1/4 tsp salt

2 cups all-purpose flour

1/2 - 3/4 cup pesto

1/4 cup finely grated Parmesan

1 large egg, beaten

1 tsp dried basil

1/4 tsp coarse sea salt

1. Beat butter and cream cheese until smooth. Scrape down sides of bowl. Add sugar and salt; beat until combined. Add flour; beat just until dough comes together. Divide dough into 4 pieces. Wrap each in plastic wrap; refrigerate 1-2 hours or up to 24 hours.

2. Preheat oven to 375 F.

3. Roll each piece of dough into a large circle. Using the bottom of an 8- or 9-inch round cake pan as a guide, cut dough with a pizza cutter into a circle. Spread each circle of dough with 2-3 TBSP pesto in a thin layer, leaving 1/4-inch border. Sprinkle each circle with 1 TB Parmesan; press gently into pesto.

4. Using pizza cutter, cut each circle of dough into 8 even triangles. Starting at lower end, roll up each triangle. Place point side down on a baking sheet lined with parchment paper. Brush rugelach with beaten egg. Sprinkle evenly with basil and salt. Bake 16-18 minutes, until golden. Cool on wire rack. 

Makes 32. 

Spicy Pizza Rugelach - Make main recipe, but in Step 1 add 2 TBSP tomato paste and 3 TBSP flour to the dough. Substitute 1/2-3/4 cup marinara or pizza sauce for pesto and 1/2 cup shredded mozzarella for Parmesan. For topping, sub 1 tsp dried oregano for sea salt and add 1/4 tsp red pepper flakes along with the dried basil/

Pumpkin Chocolate Hazelnut Rugelach - Make main recipe, but in Step 1 add 1/4 cup canned pumpkin. 2 TBSP sugar and 2 TBSP flour to dough. Substitute 3/4 cup chocolate hazelnut spread for pesto and 1 tsp sugar and 1/2 tsp ground cinnamon for basil and sea salt.

Bean and Squash Tortillas with Papaya Salsa from The Blue Zones Solution

1 small ripe papaya, peeled, halved, seeded, and chopped
1 small red pepper, stemmed, cored, and diced (about 1/2 cup)
1/4 cup finely chopped fresh cilantro leaves
2 TB fresh lime juice (1 lime)
1-1/2 cups black or pinto beans (canned or cooked, rinsed)
1 medium yellow squash, chopped
1 cup corn kernels
2 medium carrots, peeled and shredded through large holes of a box grater
1 to cumin
1/2 tp cayenne
1/4 tp salt
6 or more corn tortillas

1. Stir papaya, bell pepper, cilantro, and lime in a bowl. The salsa can be made in advance, cover, and set aside at room temperature for up to 4 hours.
2. Cook rest of the ingredients (not tortillas) until squash is tender, about 5 minutes. Add salsa and remove from heat.
3. Heat tortillas under broiler unit about 30 seconds.

Serves 6

Bursting with Berries Cobbler from Forks Over Knives cookbook

Filling

5 cups mixed berries

2 TBS fresh lemon juice

1/3 c cane sugar

3TBS cornstarch

Pinch of salt

Biscuit topping

1/2 cup unsweetened plant-based milk

1 tsp apple cider vinegar

1 tsp vanilla extract

1-1/2 c oat flour ( grind oatmeal)

1 TBS baking powder

1/4 c cane sugar

1/4 tsp salt 

3TBS unsweetened applesauce

2 TBS almond butter

Sprinkling

1TBS cane sugar

1/4 tsp cinnamon

1. Preheat oven to 425 degrees. Line an 8 x 8 pan with parchment paper, making sure it goes all the way up the sides of the pan. 

2. In a large bowl, mix together filling ingredients and place in prepared pan. Cover with aluminum foil and bake for 25 minutes. 

3. In a large measuring cup, whisk together the plant-based milk and apple cider vinegar. Set aside to curdle for a few minutes and then add vanilla.

4. In a large bowl, sift together flour, baking powder, sweetener, and salt.

5. In a small bowl, mix together the applesauce and almond butter. 

6. Cut the applesauce mixture into the flour mixture with a fork, until crumbly. Add the milk mixture and stir until just moistened. Do not overmix. 

7. Reduce oven to 350 and remove foil cover. Plop spoonfuls of the batter over the berry filling. Combine sweetener and cinnamon and sprinkle evenly over top of biscuit dough. Return pan to oven, uncovered, and bake for 20 more minutes. 

8. Remove pan from oven and transfer to cooling rack. Serve cobbler warm. (Puréed banana tastes like vanilla ice cream and makes a good addition to the cobbler)

Bette’s Swedish Meatballs

Meatball recipe
3 pounds ground meat ( 2 lb ground chuck 75% and 1 pounds ground pork works well)
1/2 tsp allspice
1/2 tsp nutmeg
4 tsp salt
1/2 tsp pepper
2 onions grated (medium grater)
1 pkg (can) bread crumbs (fine)
4 eggs, lightly beaten
2 cups light cream (half and half) divided 1/2 cup for meatballs and 1-1/2 cups used in sauce)

Sauce recipe ( might (will) want to double recipe)
4 TBS fat from cooked meatballs
4 TBS flour
2 cups beef broth
1-1/2 cups light cream (half and half)

1 bag Eggs noodles

1. Wipe olive oil on 4 rimmed cookie sheets.
2. In a large bowl, combine ground meat with onion, spices, bread crumbs, and eggs. Add 1/2 cup light cream and mix well. Using a cookie “ice cream” scoop, make meatballs about a tablespoon size. Roll not balls and place on oiled cookie sheet.
3. Place in oven (350 degrees) and bake 20-25 minutes until browned. When done, remove from cookie sheet and place in Dutch oven to keep warm while making sauce.
4. Scrape 4 TBS of fat from cookie sheets and combine with flour in large sauce pan. Cook until blended. Add 2 cups beef broth and stir until bubbly. Stir in remaining cream (1-1/2 cups), cook until slightly thickened.
5. Pour sauce over meatballs and serve over cooked egg noodles.