YOGODA RECIPES
The following three recipes are given by Pittsburgh Yogoda students:
YOGODA SALAD
l cup diced canned pineapple
1 banana
1 cup watermelon, cubed
1 cup Honeydew Melon, cubed
1 cup fresh peaches, sliced
Place in bowl 1 tbs. brown sugar or honey and 1 tbs. Lemon juice; pour over salad; serve on lettuce leaf and top with whipped cream and chopped nuts; sprinkle with shredded lettuce.
This serves six people.
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CELERY ROAST
Ingredients: 1 cup browned bread crumbs; 1 cup celery chopped fine; 3/4 cup English walnuts ground fine; onion chopped fine, l tablespoon; two eggs; three tablespoons melted butter; l teaspoon salt; pepper to taste; 1-1/2 cups milk.
Method; beat the eggs in a bowl, add the milk, then the other ingredients. Let stand twenty minutes. Bake in a moderate oven twenty-five minutes.
YOGODA WHOLE WHEAT NUT BREAD
4 cups whole wheat flour
2 cups sweet milk
1 ts. salt
1/3 cup sugar, brown
1 egg
4 ts. baking powder
l cup chopped nuts
1 cup raisins
Mix all the dry ingredients; then liquids; let stand 1/2 hour; bake 1 hour in medium oven.