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Recipes

1.	Simple Breakfast Pancakes
2.	Loaded Biscuits
3.	Country Corn Chowder
4.	Salmon Patties
5.	Yummy Granola
6.	Deserts
7.	Cookies

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1. Simple Breakfast Pancakes

from the Vegetarian Epicure, by Anna Thomas.

serves 3 to 4.

1 1/4 to 1 1/2 cups unbleached white flour
1 Tbsp. sugar
1/4 tsp. salt
1 Tbsp. baking powder
3 eggs, separated
2 cups milk
1/4 cup melted butter

Sift the dry ingredients into a mixing bowl. Beat the egg yolks with the milk and melted butter, and stir into the flour. Beat the egg whites until they are fluffy, but not to dry, and fold them into the batter.

Heat a large skillet or griddle and oil it lightly. Drop the pancake batter on by large spoonfuls and brown nicely on both sides. Serve immediately with butter, syrup or honey, jelly, yogurt, or whatever. Fresh fruit and yogurt are especially recommended for a festive and satisfying breakfast.

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2. Loaded Biscuits

from

ompany's

oming, Main Courses

by Jean Pare'.

Full flavored biscuits to round out any meal. Quick and easy.

makes 12

2 cups all-purpose flour
2 Tbsp. granulated sugar
4 tsp. baking powder
1 tsp. salt
1 1/4 cups grated strong Cheddar cheese(Imperial is good)
3 Tbsp. finely chopped green onion
2 Tbsp. finely chopped green pepper
1/3 cup cooking oil
3/4 cold milk

Measure flour, sugar, baking powder and salt into mixing bowl. Stir well. Add cheese, onion and green pepper. Stir lightly to mix.

Add cooking oil and milk. Stir to mix into a soft ball. Turn out onto lightly floured surface. Knead 8 to 10 times. Roll or pat to 3/4 inch (2 cm) thickness. Cut with 2 1/4 inch (5 cm) round floured cookie cutter. Arrange on greased baking sheet.

Bake in 425 F (210 C) oven for about 15 minutes until browned.

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3. Country Corn Chowder

from the book Fit For Life, recipe by Marilyn Diamond

serves 4

6 cups water
6 med. all-purpose potatoes, peeled and cubed
1 med. onion, chopped
2 cloves garlic, minced
1 stalk celery, chopped
2 vegetable bouillon or 1 vegetable bouillon and
1 Tbsp. light miso
1/8 tsp. dried sage
1/2 tsp. dried thyme
1/2 tsp. dried oregano
1/2 tsp. sea salt (optional)
1/2 tsp. seasoned salt or salt free seasoning
Fresh ground pepper to taste
3-4 cups fresh or frozen corn
1 Tbsp. butter
1/4 cup green pepper, minced
1/2 cup scallions, minced
1/4 cup heavy cream (optional)
1 Tbsp. fresh dill, minced (optional)

Bring water to a boil. Add potatoes, onion, garlic, and celery. Return water to a boil and add bouillon and seasonings. Cover and simmer over medium heat for 15-20 minutes or until potatoes are tender but not mushy. Cool slightly.

Remove 2 cups of potatoes from stock and set aside. Blend the remaining chowder in small increments. Reheat over low heat. Add corn and reserved potatoes. Simmer, stirring to ensure that chowder does not stick, for five minutes.

Melt butter in a small skillet. Add Green pepper and scallions. sauté' until vegetables turn bright green, approximately 3 minutes. Stir into simmering chowder. Add cream and dill, if desired.
Adjust seasonings.

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4. Salmon Patties

makes 8 patties

4 Tbsp. butter
1 med. onion chopped
1 lb salmon (canned)
1 tsp. salt
1 tsp. dry mustard
4 Tbsp. fresh chopped parsley
4 eggs lightly beaten
4 cups fine fresh bread crumbs.

Melt butter in skillet and sauté' onion. Add canned salmon including juice, add salt, mustard, and parsley. Mix well. Add eggs and stir in bread crumbs. Shape into large flat cakes. Roll cakes lightly in flour, and sauté' them in butter until browned on both sides.
Serve with tartar sauce.

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