Ingredients

• 3 cups potato chunks covered with water
• 1 cup, cooked carrots, broccoli, and kale or mustard greens: approximately equal parts
• 1 T canola oil
• 1/2 cup soy milk
• 2 tsp mixed spices
• 1/8 tsp garlic

Directions

Cook potatoes.
Add cooked carrots, broccoli, and greens. Mash all.

Mix in oil or miso, milk, garlic, and spices.

Mix in raw vegetables and optional pickle relish, lemon juice, mustard.

Correct seasonings.
Use as salad or as sandwich spread.

Ingredients :

· 4 slices white sandwich bread (Pullman), about 1/2 inch thick
· 2 oz. Monterey Jack cheese cut in 1/8 inch thick slices
· 2 oz. Cheddar cheese cut in 1/8 inch thick slices
· unsalted butter, room temperature

Cooking Procedures :

1. Heat a large cast-iron or heavy metal skillet over medium-low heat.
2. Place two slices of bread on a work surface, and cover each with a layer of Monterey Jack and a layer of cheddar cheese. Top with the remaining slices of bread.
3. Generously butter both outer sides of the sandwiches, spreading butter all the way to the edges of the bread.
4. Place the sandwiches in the skillet, and press down only lightly with the back of a spatula. Cook until golden brown on each side, 3 to 4 minutes per side, and the cheese has completely melted.
5. Remove from the skillet. Cut in half lengthwise, and serve immediately.

Ingredients

1/4 lb butter

1/4 lb castor sugar

3 eggs

1/2 lb plain flour

1 level teaspoon cream of tartar

pinch salt

1/4 teaspoon bicarbonate of soda

1/2 cup milk

1 dessertspoon cocoa dissolved in a little boiling water

Filling

1 tablespoon butter

1 dessertspoon cocoa

4 tablespoons icing sugar

vanilla essence

1 teaspoon milk

Icing

1/2 lb sugar

1 dessertspoon cocoa

1 1/2 tablespoon boiling water

vanilla essence

Method

Cream butter and sugar, add well beaten eggs, then sifted flour, cream of tartar, bicarbonate of soda, and salt. Mix milk with dissolved cocoa and add to cake. Bake in greased sandwich tins in a moderate oven for 20 minutes. Mix filling with listed ingredients and fill cake when cool. Make icing with listed ingredients, cover cake and allow to set.

Mashed potatoes too runny? Add a little dried potato powder as required.

Ingredients

• 1 c Crab
• 1/2 c Tomato Sauce
• 1/4 c Green Stuffed Olives; Sliced
• 8 oz Cheddar; Md, In Small Cubes
• 8 ea English Muffins

Directions

Mix all the ingredients except the muffins together. Refrigerate for at least 1 hour to blend the flavors. Spread on English Muffin halves and broil until hot and cheese is melted. Serve hot.

Ingredients

• 1 Loaf french bread or rolls
• 1 tb Lemon juice
• 1/4 c Sour cream
• 1/4 c Mayonnaise
• 1 c Crab meat; (1/2lb.)
• 1/3 c Cheddar cheese; grated
• 2 tb Tomatoes; finely chopped
• 2 tb Onions; finely chopped
• 1/4 ts Garlic powder

Directions

Slice bread or rolls lengthways. Remove excess bread to allow for filling. Preheat oven to 375 degrees Combine the mayonnaise and sour cream in a bowl. Add remaining ingredients and stir. Stuff the bread loaf or rolls with crab mixture. Wrap in aluminum foil with the “boat” open on top. Bake 25 minutes. Slice if using the loaf and serve.

————————-HUMUS DIP——————————
1/2 c mashed garbanzo beans
2 T oil
2 T lemon juice
1 t salt
1/4 c tahini
1/4 t garlic powder
1 t sugar
————————-TAHINI DIP——————————
1 c tahini
1/4 c oil
1/4 t garlic powder
1/2 t salt
1 T lemon juice
1/4 t sugar
1/4 t ground ginger
————————–FALAFEL——————————-
1/2 c dry split green peas
1 x Water
1/2 t salt
1 t pepper
1/2 c garbanzo bean flour
1/4 t onion powder
1 t chopped parsley
1/2 t ground cumin
2 c oil
6 ea small pita breads
1 x Sliced tomatoes & onions
1 x dill pickle slices

Combine beans, 2 tablespoons oil, 2 tablespoons lemon juice, 1
teaspoon salt, 1/4 cup tahini, 1/4 teaspoon garlic powder and 1
teaspoon sugar. Mix well. Set aside.
For dip, combine 1/4 cup tahini, 1/4 cup oil, 1/4 teaspoon garlic
powder 1/2 teaspoon salt, 1 tablespoon lemon juice, sugar and 1/4
teaspoon ginger. Blend well. Set aside.
To make falafel, soak split peas in water to cover overnight. Drain
and mash. Add 1/2 teaspoon salt, pepper, garbanzo bean flour, onion
powder, parsley, 1/2 cup water and cumin and mix well. Shape into
small balls. Fry in 2 cups hot oil and drain on paper towels.
Slit pita breads to form pockets. Fill pockets with split pea balls
and tomato, onion and pickle slices. Top with humus or tahini dip.

1 Pita bread
1 Seasoned Beef filling (Que
-Bueno Enchilada Sauce label
-recipe; heated (#10 scoop)
1 oz Lettuce; shredded
1 oz Tomato; chopped
1 oz Chef-Mate Monterey Jack and
-Cheddar Cheese Sauce;heated
1 tb Green onions; chopped

1. Separate bread around edges to form pocket and place #10 scoop
beef filling inside. Spread to form even layer. 2. Place shredded
lettuce and chopped tomato inside pita. 3. Ladle cheese sauce over
filling. 4. Garnish with chopped green onions and serve.

6 sl White bread (thin slices
- with crusts removed)
4 tb Mayonnaise
4 sl Cooked turkey breast (thin)
2 sl American Cheese (thin)
4 sl Baked Ham (thin)
3 Eggs
2 tb Milk
2 tb Vegetable Oil
4 tb Sour cream for serving
4 tb Strawberry Jam for serving

EQUIPMENT: Small, shallow bowl, large skillet or griddle, spatula ham.

1. Place 2 bread slices on work surface and lightly spread each with
mayonnaise. Top each with 2 slices of turkey, trimming overhang if
necssary. Spread 2 more bread slices lightly with mayonnaise on both
sides and place over turkey. Top each with 1 slice of cheese and 2
slices of ham, trimming overhang if necessary. Spread 1 sied of each
of the remaining bread slice with mayonnaise and place, mayonnaise
side down, over ham. PRess lightly on sandwiches to compact and cut
each diagonnaly into 4 triangles.

2. Put eggs and milk in small shallow bowl, mix well. Heat oil in
skillet or on griddle over medium heat until a drop of water sizzles
on contact. Dip each triangle int egg mixture, turning to coat all
surfaces.
Fry, turing to cook all sides evenly, until golden brown (about 10
min.) Lightly coat skillet or griddle with more oil if necessary to
prevent sticking. Remove sandwiches and drain on paper towels.

SERVING– serve hot, accompanied with little indvidual dishes of sour
cream and jam to spread on sandwiches.

Thinly sliced pot roast meat
-for 6 sandwiches
1 pk Au jus mix
1 French bread loaf
Butter (optional)

1. If frozen, place slices of meat on a cookie tray in a 325F for
just long enough to thaw and heat through. It is not necessary to
preheat oven.

2. While meat is heating, prepare au jus mix acording to
manufacturer’s directions. Keep hot until ready to serve.

3. Cut bread lengthwise in half and then in sandwich size, about 4
inches long.

4. Butter bread (optional) and make sandwiches. Servie au jus mix in
individual bowls for dunking sandwiches. Allow 1/2 cup, or more, for
each sandwich

1 c Pot roast meat, cut into
-shreds
1/3 c Barbecue sauce
4 sl Bread (or 2 buns)
Butter (optional)

1 In a small pan, combine meat and berbecues sauce.

2. Heat mixture to a simmer and cook over very low heat for 5
minutes, stirring frequently.

3. Transfer mixture to a small bowl, cover, allow to cool.

4. Butter bread or buns to edges. Spread mixture on two slices of
bread, or bottom half of buns. Add tops, and cut in half.