COPPER PENNIES
By JoAnn Anderson
|
SAUCE |
3 cans sliced carrots, drained |
1 can tomato soup |
1 medium onion, sliced into thin wedges |
1 cup sugar |
1 bell pepper, sliced into thin wedges |
¼ cup vinegar |
Mix sauce together and pour over carrots, onion and pepper. Marinate overnight.
JOANN’S SQUASH PUFFS
By JoAnn Anderson
2 cups previously stewed squash |
1 small package corn bread mix |
1 egg |
¼ cup diced onion |
Mix together. They should be the consistency of hush puppies. Drop by teaspoonfuls into hot oil. Fry until golden brown. Drain on paper towel.
Note: Do not add any liquid. The stewed squash is enough.
SQUASH DRESSING
By JoAnn Anderson
2-3 cups stewed squash |
1 can cream of celery soup |
12″ square pan of baked corn bread |
1 can evaporated milk |
1 medium onion |
1 ½ tbsp sage |
1 cup diced bell pepper |
Salt & pepper to taste |
Mix well. Put in a 9 x 13 baking pan that has been sprayed with Pam or non-stick spray. Bake for 30 minutes at 350°.
SWEET POTATO CRUNCH
By JoAnn Anderson
3 cups mashed sweet potatoes |
¾ stick margarine |
1 can evaporated milk |
2 eggs beaten |
1 ½ cups sugar |
½ tsp cinnamon |
½ tsp nutmeg |
1 tsp vanilla |
Mix together in order shown. Spray casserole dish with Pam or non-stick spray. Bake for 15 minutes at 425°. Remove from oven and cover with topping.
TOPPING
1 cup corn flakes |
½ cup pecans |
¾ stick margarine |
½ cup brown sugar |
Mix together. Spread on top of sweet potatoes. Bake 15 more minutes at 400°.
Healthy Lunch/Dinner
Chickpeas Salad Sandwich
2 slices of Integral whole wheat bread Spices
1 ½ cups of chickpeas 1 tsp salt
2 slices of avocado 1 tsp pepper
½ cup Veganaise 1 tsp garlic powder
½ cup celery 1 tsp oregano
½ cup carrots 1 tsp dill spice
½ cup bell peppers
½ cup onions
½ cup cilantro
Mix all together and serve cold. Chickpeas will not need to be cooked, just rinsed.