Pasta with Herbed Cream Sauce

What You Need:

8 oz Soft tofu
1 1/2 cups Soy milk
1 Onion, chopped
3 Tbsp Chopped fresh basil
2 Tbsp Chopped fresh parsley
2 Tbsp Soy oil or margarine
1 Tbsp nutritional yeast
2 Garlic cloves, minced
1 tsp Paprika
1 tsp Dill seed
1 Tbsp Cornstarch, mixed with 3 Tbsp cold water
Salt and freshly ground pepper, to taste
3/4 lb Pasta of your choice, freshly cooked and drained
Fresh basil sprigs (garnish)

What To Do:

Blend the tofu in a food processor until smooth. Add the soy milk, onion, fresh herbs, oil or margarine, yeast, garlic, paprika and dill seed. Process until smooth.
Place this mixture in a heavy medium saucepan and bring to a boil over low heat, stirring frequently.
Stir in the cornstarch mixture and cook, stirring, until thickened. Season to taste with salt and pepper and remove from heat.
Arrange the pasta on hot plates, cover with the sauce, garnish with basil sprigs and serve.

Bolognese Pasta with Lentil Sauce

What You Need:

3 Tbsp Olive oil or vegetable oil
1 Large onion, chopped2 Large carrots, grated
2 Celery stalks, cut fine
1/2 cup Sliced fresh mushrooms
2 Garlic cloves, minced
1/2 cup Small brown lentils, sorted and rinsed
2 1/2 cups Vegetable broth
2 1/2 cups Canned crushed plum tomatoes
1/4 cup Tomato paste
1 Tbsp Chopped fresh oregano
1 Bay leaf
Salt and freshly ground pepper, to taste
1 lb Long pasta of your choice, freshly cooked and drained

What To Do:

In a large heavy saucepan, heat the oil over medium heat. Add the onion, carrots, celery, mushrooms and garlic and cook, stirring often, until tender.
Add the lentils, broth, tomatoes, tomato paste, oregano and bay leaf.
Bring to a boil. Lower the heat, cover and let simmer for 30-40 minutes, stirring occasionally, until the sauce thickens and the lentils are tender.
Season to taste with salt and pepper. Remove the bay leaf and serve the sauce ladled over the hot pasta.

Ultralight Vegetable Pasta

What You Need:

1 Tbsp Butter
1/2 cup Julienne-cut carrots
1/2 cup Thinly sliced leed
1/2 cup Beans
1 Garlic clove, thinly sliced
1/2 cup Vegetable broth
1/4 cup Grated Parmesan cheese
1/4 cup chopped fresh parsley
2 Tbsp chopped fresh basil
1/2 lb spaghetti
Salt and freshly ground pepper, to taste

What To Do:

In a heavy mediu sacuepan, melt the butter over medium heat. Add the vegetables and garlic and cook, stirring often, for 2 minutes, or until softened slightly.
Add the vegetable broth, bring to a boil, lower the heat, cover and let simmer for 7 minutes
Stir in the Parmesan and mixed fresh herbs. Heat stirring, until the cheese is melted, and remove from the heat.
Meanwhile, cook the spaghetti in a medium pot of boiling salted water as per package directions. Drain and transfer to a large heated serving bowl. Add the sauce and mix well. Season to taste with salt and pepper and serve.

Tagliatelle with Garlic Puree

What You Need:

1 Tbsp Olive oil
1 Tbsp butter
2 Onions, thinly sliced
6 Garlic cloves, thinly sliced
1 Tbsp All-purpose flour
2 cups Vegetable broth
1/2 cup Heavy cream
salt and freshly ground pepper, to taste
1 lb Tagliatelle or papardelle, freshly cooked and drained
1/2 cup grated Parmesan cheese
salt and freshly ground pepper, to taste
fresh rosemary sprigs (garnis) optional

What To Do:

In a large heavy saucepan, heat the oil and melt the butter over medium heat. Add the onions and garlic and cook, stirring often for approx 5 minutes, until the onions are tender. Add the four and mix well. Cook, stirring for 1 minute.
Whisk in the veggie brothe and cream; bring to a boil, stirring often. season to taste with salt and pepper. Reduce the heat to very low, cover and let simmer for 30 minutes.
Puree the mixture in a food processor and transfer to a large heated serving bowl.
Add the hot pasta and the Parmesan and toss to mix well. Taste for seasoning and serve immediately. If desired, garnish with rosemary sprigs.

Tagliatelle with Two Sauces

What You Need:

1 Tbsp Olive oil
2 Garlic cloves, chopped
2 cups Diced canned tomatoes in mixed herbs
1 tsp Chopped fresh cilantro
1/2 tsp Dried oregano
salt and freshly ground pepper, to taste
1 (10 oz) can Whole baby clams, drained
1 cup Ricotta cheese
1/3 cup Grated Parmesan cheese
1 Tbsp Chopped fresh parsley
1 lb Tagliatelle or fettuccine, freshly cooked and drained

What To Do:

In a heavy medium saucepan, heat the oil over medium heat. Add the garlic and cook, stirring, until fragrant.
Add the tomatoes, cilantro and oregano; bring to a boil. Lower the heat and simmer for 15-20 minutes, stirring occasionally, until lightly thickened. Season to taste with salt and pepper. Stir in the clams; heat through.
In a medium bowl, mix together the ricotta, Parmesan and the parsley. Season to taste with salt and pepper.
Place the pasta in a large heated serving bowl and mix with the clam sauce. Form a small hole in the center of the pasta and fill with the cheese mixture. Serve immediately.

Fusilli with Zucchini

What You Need:

2 tbsp Olive oil
1/2 cup Diced celery
1/2 cup Diced carrot
1 Shallot, chopped
1 Tbsp chopped garlic
1 (28 oz)can Crushed tomatoes
1 cup Veggie broth
salt and freshly ground pepper, to taste
1 Tbsp Cornstarch mixed with 2 Tbsp cold water
2 Tbsp olive oil
2 Zucchini, cut in thin half circles
4 cups Fusilli, freshly cooked and drained

What To Do:

In a large saucepan heat the oil over medium heat. Saute the celery, carrots, shallot, and garlic until tender. Add the tomatoes and vegetable broth; season with sald and pepper and bring to boil. Lower the heat and simmer for 20 minutes.
Stir in the cornstarch mixture and cook, stirring, until thickened. Remove from the heat and cover to keep warm.
In a large skillet, heat the oil over high heat. Add the zucchini and cook, stirring often, until tender and golden.
Add the fusilli and the tomato sauce. Toss to mix well and heat through. Taste for seasoning and serve.

Wassail Punch

2 qts apple cider
2 cups orange juice
2 cups pineapple juice
1/2 cup lemon juice
1/2 -1/2 cup sugar (according to preference)
12 whole cloves
4 cinnamon sticks
orange slices, or clove studded orange slices (optional)

What To Do:

combine all ingredients in a slow cooker. Mix well. Cover and cook on low 2-3 hours. Remove cloves and cinnamon sticks before serving.

Spiced Apple Cider

What You Need:

2 jugs apple juice
1 jug cranberry juice
1 orange
4-5 cinnamon sticks
6-8 cloves

What To Do:

In a large pot on the stove, combine the apple juice and cranberry juice. Depending on the amount desired, just keep the ratio of 2 parts apple juice to 1 part cranberry juice. Slice the orange across the core (to make lovely "flower" shaped pieces) and float them in the juice mixture. Add 4-5 cinnamon sticks and 6-8 whole cloves (spice to taste). simmer on low heat for a couple of hours for the flavors to blend. Do not boil, but serve hot!

OrangeJulius

What You Need:

1 (6 oz) can orange juice concentrate
1 cup cold milk
1 cup cold water
1/2 cup sugar
1/2 tsp vanilla 12 ice cuves

What To Do:

Combine all ingredients in blender; blend until smooth. Serve immediately.

Spinach Dip

What You Need:

1 pkg (10 oz) frozen chopped spinach, thawed and drained
1 container (16 oz) sour cream
1 cup mayo
1 pkg Knorr vegetable soup, dip & recipe mix
1 can water chetsnuts drained and chopped
3 green onions, chopped

What To Do:

in medium bowl stir spinach, sour cream, mayo, soup mix, water chestnuts and green onions until well mixed. Cover and chill 2 hours to blend flavors. When ready to serve, stir well. If desired, spoon into round bread bowl. Serve with cut-up vegetables or chips.

Mississippi Sin

What You Need:

2 cups shredded cheddar cheese
1/3 cup chopped green chilies
8 oz cream cheese (softened)
1/3 cup chopped green onions
1 1/2 coup sour cream
1/8 tsp Worcestershire sauce
1 lb large round loaf french bread

What To Do:

Combine all but bread in bowl, stirring well. cut thin slice from top of bread. Pick out inside of bread making a bowl (save inside of bread for dipping). fill hollowed b read loaf with dip; cover with top slice of bread. Wrap filled loaf with foil. Bake at 350* for 1 hour. Dip with crackers, chips or bread. Yields about 4 cups

Artichoke Dip

What You Need:

1 cup mayo
2 (6.5 0z) cans of artichoke hearts, drained
2 cup Parmesan cheese
2 cups shredded mozzarella
1 1/2 tsp garlic powder
1 tsp paprika

What To Do:

Preheat oven to 350*. In a large bowl mix Parmesan, artichoke hearts, mayo and garlic powder. Pour mixture int an 8x8 baking dish and bake for 30 minutes. Sprinkle with paprika. Serve with crackers or chips.

7 Layer Dip

What You Need:

refried beans
guacamole
sourcream (mixed with mild taco seasoning)
cheddar cheese, grated
tomatoes, diced
olives, sliced
greenonion, thinkly sliced

What To Do:

In 9x13" pan, layer starting with first ingredient down to 7th ingredient. Serve well chilled. Serve with tortilla chips and assorted crackers

Baked Oatmeal

What You Need:

2 tsp vanilla
1/2 cup melted butter
2 eggs
1 cup milk
1 tsp salt
2 tsp baking powder
3 cup rolled oats
1 cup brown sugar
2 tsp ground cinnamon
1/4 cup dried cranberries

What To Do:

In a large bowl, mix together oats, brown sugar, cinnamon, baking powder, and salt. Beat in milk, eggs, melted butter and banilla extract. Stir in dried cranberries. Spread into a 9x13" baking dish. Bake in preheated oven for 40 minutes.

Soft Sugar Cookies

What You Need:

1 cup butter
2 cup sugar
2 eggs
1 cup sour cream
1 tsp vanilla
1 tsp baking soda
2 tsp baking powder
6 cup flour

What To Do:

Mix all ingredients together, chill dough. Roll out dough, careful not to get it too thin, cut out desired cookie shape. Bake at 350* for 8 minutes. They should spring back when touched. They don't turn brown, so be careful not to over bake.

Missouri Mud Cookies

What You Need:

2 cups sugar
1/2 cup milk
1 tsp vanilla
3 cup +2 cup quick cooking oats
1 T butter
3 T cocoa
1/2 cup crunchy peanut butter

What To Do:

Mix sugar, butter and milk and cocoa. Bring to a rolling boil and cook 1 minute. Remove from heat and add remaining ingredients. Add 3 cups of oats then gradually add more until right consistency is reached. Drop quickly by teaspoonfuls onto waxed paper. Cool and enjoy

3 Ingredient Pumpkin Cookies

What You Need:

1 box spice cake mix
1 15 oz can pumpkin puree
1/3 cup mini chocolate chips

What To Do:

Preheat oven to 350*. Mix all three ingredients together, make cookies or cupcakes. Bake for 10 minutes

Pumpkin Crunch

What You Need:

1 box yellow cake mix
1 (15 oz) can pumpkin
1 (12 oz) can evaporated milk
3 lg eggs
1 1/2 cup sugar
1 tsp cinnamon
1/2 tsp salt
1/2 cup chopped pecans (optional)
1 cup melted butter or margarine
cool whip or whipped topping

What To Do:

Preheat oven to 350*. Grease bottom of a 9x13" a pan (or 2 pie dishes). In a large bowl combine pumpkin, evaporated milk, eggs, sugar, cinnamon and salt. Pour into pan. Sprinkle dry cake mix evenly over pumpkin mixture. Top with pecans. Drizzle melted butter over pecans. Bake for 50-55 minutes or until golden brown. Cool. Serve chilled with whipped topping.

Pumpkin Bars

What You Need:

4 eggs
2 tsp cinnamon
1 cup oil
2 cups flour
1 tsp baking soda
1 2/3 cup sugar
1 (16 oz) can pumpkin
2 tsp baking powder
1 tsp salt

What To Do:

Beat together sugar, eggs, oil and pumpkin until it is light and fluffy. Stir together the dry ingredients and then add them to the pumpkin mixture. Pour into a large cookie sheet. Bake at 350* for about 30 minutes. Let cool. Spread cream cheese frosting over top and cut into bars.

Key Lime Pie

What You Need:

1 can sweetened condensed milk
12 oz cool whip
1/3 cup lime juice.

What To Do:

Whip all together for 1 minute. Put into pie shell. refrigerate at least 1 hour.