Recipe Connection

• 1 3oz package instant lemon or vanilla pudding
• 2 cups cold milk
• 1/2 cup pumpkin puree
• Handful Shredded Coconut
• 4 graham crackers, crushed
• Whipped cream dessert topping

Directions:

1. In mixing bowl, prepare pudding according to package directions. Using the 2 cups of cold milk.
2. Add pumpkin and coconut, stir until smooth.
3. Pour pudding into dish or cups until halffull, sprinkle with crushed graham crackers.
4. Pour on remaining pudding.
5. Top with whipped topping.

• 1 cup karo syrup
• 1 1/2 cubes butter
• 1 cup sugar
• 1 large box of rice chex cereal
• 1 teaspoon vanilla
• 1/2 teaspoon baking soda
• 2 cups shredded coconut
• 2 cups sliced almonds

Directions:

1. Pour cereal into a large bowl.
2. Cook karo syrup, butter and sugar over medium heat. Stirring constantly.
3. Remove from heat, add baking soda and vanilla. Stir.
4. Pour over cereal.
5. Stir in coconut and almonds.

• 1 package flour tortillas
• Cinnamon and sugar mixed together

Directions:

1. Sprinkle tortillas with water and lots of cinnamon and sugar.
2. Cut tortillas into eights.
3. Bake in oven at 450 degrees F for 7-8 minutes or until crisp.

• 3 Granny Smith Apples - peeled cored and cut up
• 1 Kiwi - peeled and cut up in chunks
• 1 cup strawberries or raspberries
• Juice from one orange

Directions:

1. Place all ingredients in a blender or food processor and mix together.

• 8 ounce package of cream cheese, room temperature
• 7 ounce jar marshmallow cream
• 1/2 teaspoon grated orange peel
• Pinch of ginger

Directions:

1. Whip together all ingredients.
2. Serve with fruits such as strawberries, pineapple and cantaloupe.

Makes: 2 cups

• 8 cups oats
• 1/2 cup wheat germ
• 1 cup sunflower seeds
• 1 cup coconut
• 1 cup nuts
• 1/2 teaspoon cinnamon
• 1/2 cup honey
• 1 cup butter
• 1 cup water
• 1/2 cup vegetable oil
• 1 teaspoon vanilla

Directions:

1. Heat honey, butter, water, and oil in a saucepan until dissolved.
2. Add vanilla and cool.
3. Pour over the remaining ingredients and spread on a cookie sheet and bake at 300 degrees F for 30 - 40 minutes.
4. Add chopped dried fruits if desired.

Serve with milk, yogurt, fresh fruit or over ice cream!

• 1 cup mayonnaise
• 1 cup shredded parmesan
• 1 cup artichoke hearts in water (14 oz can)
• 2 teaspoons garlic
• 1-8 ounce package cream cheese

Directions:

1. Soften cream cheese, slice into cubes and blend with mayonnaise.
2. Add artichoke hearts and garlic, blend together.
3. Add half of the parmesan cheese and blend.
4. Spread evenly in a small casserole dish and sprinkle the other of parmesan cheese on top.
5. Bake at 350 degrees F for 20-25 minutes or until golden on top.

• 1/2 cup shortening
• 1 cup boiling water
• 1 cup sifted all-purpose flour
• 1/4 teaspoon salt
• 4 eggs, unbeaten

Cream:

• 1/2 cup sugar
• 5 tablespoons flour
• dash salt
• 2 cups milk
• 2 egg yolks, slightly beaten
• 1 teaspoon vanilla

Directions:

Puffs:

1. Bring shortening and water to a boil in saucepan.
2. Sift the flour and salt together; add to boiling mixture all at once and beat vigorously until mixture is thick and smooth and comes away from sides of pan easily. Remove from heat.
3. Add eggs, one at a time, beating well after each addition, until mixture is smooth and well blended. Drop mixture from a tablespoon about 2 inches apart onto a greased baking sheet. The mixture should hold its shape and should not spread.
4. Bake at 450° for 10 minutes. Reduce heat to 400° and bake for 20 to 25 minutes longer, until pastry is golden brown. Cool completely.

Filling:

1. In top of a double boiler combine the sugar, flour, and salt together.
2. Add milk and mix well. Add egg yolks and blend. Place mixture over hot water over medium-low heat and cook until smooth and thick, stirring constantly - About 10 minutes.
3. Cool, stirring occasionally to prevent a "skin" from forming over the top of filling. Add vanilla.
   Slit each cooled cream puff and fill with the cream filling. Put tops back on and dust with confectioners' sugar.

Serves: 6 (3 puffs each)

• 6 hard boiled eggs
• 1/2 teaspoon dry mustard
• 1/2 teaspoon salt
• 3 Tablespoons salad dressing
• 1/4 teaspoon pepper

Directions:

1. Cut hard boiled eggs in halves.
2. Slip out yolks and mash with fork.Mix in rest of ingredients, refill whites with egg yolk mixture.

• 4 stalks rhubarb, cut into 1/2 inch pieces
• 1 apple, peeled, cored and cut into 1 inch pieces
• 1 cup sliced fresh or frozen strawberries
• 1/3 cup granulated sugar
• 1/2 teaspoon ground cinnamon
• 1/2 cup flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 4 tablespoons butter or margarine
• 2/3 cup brown sugar
• 2/3 cup quick-cooking oats

Directions:

Preheat oven to 350 degrees

1. In a baking dish, combine rhubarb, apple, and strawberries.
2. Stir together sugar and cinnamon in small cup. Sprinkle over fruit.
3. In a mixing bowl, combine flour, baking powder, and salt. Add butter, mixing with a fork until crumbly. Stir in brown sugar and oats. Sprinkle over cinnamon sugared fruit.
4. Bake for 45 minutes or until lightly browned.

• 1 teaspoon butter or margarine
• 2 tablespoons water
• 2 tablespoons brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 pound of yams, cooked, drained and sliced

Directions:

1. In a skillet on medium heat, melt butter.
2. Add water, brown sugar, and spices. Heat 2 minutes or until bubbly.
3. Add yams to pan and carefully spoon sauce over yams. Turn heat to low, cover, and heat for 5 minutes.

Serves: 2

• 1 tablespoon olive oil
• 1 large portobello mushroom, stem removed
• Sprinkle garlic salt
• Couple splashes worchestershire sauce
• sprig parsley, cut up
• 1 slice swiss cheese
• 1 hamburger bun

Directions:

1. In a skiller, on medium-high, heat oil 1 minute
2. Lay mushroom in pan and sprinkle with garlic salt, worchestershire sauce, and parsley.
3. Cook 2 minutes on each side, or until lightly browned.
4. Cover pan, lower heat to medium, and cook for 1 minute, or until cheese melts.
5. Serve on hamburger bun and add your choice of condiments.

Serves: 1 Time: 10 minutes

Source: Starving Students Vegetarian Cookbook by Dede Hall

Salad:

• 4 carrots, shredded
• Handful dried apricots
• 1/4 red onion
• Small handful chopped walnuts

In a bowl, mix all salad ingredients together.

Dressing:

• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• Pinch dried tarragon
• 1/2 teaspoon spicy mustard
• dash salt and pepper
• 1/2 teaspoon sugar

In a small bowl or jar with lid, mix all dressing ingredients together. Pour over salad and toss well. *Tastes best when refridgerated for a couple hours*.

Source: Starving Students Vegetarian Cookbook by Dede Hall

• 6-8 oz of pasta, cook according to package directions
• 2 tablespoons oil
• 1 bell pepper, chopped
• 1/2 onion, chopped
• 2 fresh garlic cloves, cut up into tiny pieces
• handful of sliced mushrooms
• 1 15 oz can of black-eyed peas
• 1 10 oz package of frozen okra
• 15 oz pasta sauce, any kind

Directions:

While the pasta is cooking make the sauce as follows:

1. In a large skillet on high heat, heat oil for 1 minute. Stir in pepper, garlic, onion and mushrooms, cook 3 minutes.
2. Add black-eyed peas, okra and pasta sauce. Stir. Turn heat to low, cover and cook 30 minutes.
3. Serve over hot drained pasta.

Serves: 2 Time: 35 minutes

Source: Starving Students Vegetarian Cookbook by Dede Hall

• 1/2 cup soft margarine
• 1/2 cup sugar
• 2 eggs
• 1 teaspoon Vanilla Flavoring extract
• 1/2 cup flour
• 4 oz chocolate chips

Directions:

1. In a large microwave safe bowl, stir together soft margarine and sugar until pale yellow color. Microwave at 50% power for 30 seconds.
2. Beat with large wooden spoon until creamy and smooth.
3. Stir in eggs and vanilla. Add flour and stir until smooth.
4. In small microwave-safe bowl or cup, melt chocolate chips at 50% power for 30 seconds. Stir into batter till chocolate is evenly distributed.
5. Pour into lightly oiled microwave-safe baking pan.
6. Microwave at 50% power for 10 minutes. Remove and let sit for 10 minutes. (top will be firm; underside will be moist.)

Serves: 2-3 Time: 15 minutes

Source: Starving Students Vegetarian Cookbook by Dede Hall

• 1/2 cup uncooked frozen corn kernels
• 2 oz cut-up green chilies
• 1/2 cup green salsa
• 1 15 oz can black beans, drained
• 4 oz firm tofu, drained and patted dry with paper towels
• couple handfuls tortilla chips
• desired condiments: shredded chesse, sour cream, guacamole etc...

Directions:

1. In a medium saucepan, on medium-high heat, stir in corn, chilies, salsa and drained black beans. Cook about 8 minutes, or until corn is cooked.
2. With fork, mash tofu to a soft and smooth paste. Add to vegetables and continue to cook 10 minutes until all is hot.
3. Serve over tortilla chips and top with your choice of condiments.

Serves: 2-3

Source: Starving Students Vegetarian Cookbook by Dede Hall