Spring 2010 Recipe Share

Fruit Butter

• 7 to 8 apples, peeled, cored and sliced (other fruits may be used, including peaches, plums etc.)

• 1/2 cup honey

• Cinnamon, to taste

• Cloves, to tast

• Ginger, to taste

• Mace, to tast

Directions: Combine apples, honey and spices in large saucepan. Add enough water to cover. Bring to boil over high heat. Reduce heat and simmer until reduced to thick brown paste, about 3-4 hours, stirring occasionally. Puree in blender or food processor if a smoother consistency is desired. Makes about 6 cups.


Melted Natural Cheddar Special Sandwich


• 2 slices whole wheat or rye bread, halved

• Cheddar cheese, grated

• Sunflower seeds & Pumpkin seeds

• Green onion, finely chopped

• Lettuce

• Cucumber

• Tomato

• Carrot

• Parsley

Directions: Arrange bread on toasting pan or baking sheet. Cover each piece with cheese. Sprinkle with sunflower and pumpkin seeds. Top with small amount of green onion. Toast until cheese melts. Serve hot. Garnish with fresh lettuce, cucumber, tomato, carrot, and parsley.


India Nut Salad


• 1 head Boston lettuce, torn

• 2 cups chopped pecans or walnuts

• 8 dates, pitted and chopped

• 1/4 cup shredded coconut

• 1 red apple (unpeeled), cored and sliced

• 3 Tbsp raisins

• French dressing* (see next recipe)


Directions: Combine all ingredients in salad bowl and toss well.


French Dressing


• 3/4 cup olive oil

• 1/4 cup lemon juice

• 1 to 3 tsp honey

• 1 clove garlic, minced

• 1 tsp vegetable salt

Directions: Combine all ingredients in covered jar and shake well.


Peas with Lemon Mint Sauce


• 3 cups fresh shelled peas

• 1/4 cup margarine

• 2 Tbsp lemon juice

• 2 Tbsp finely chopped fresh mint

• 1/4 tsp finely grated lemon peel

Directions: Steam peas in small amount of water until tender, about 10-15 mins. Stir in all remaining ingredients. Serve immediately.


Zucchini Pancakes


• 4 to 5 medium zucchini, grated

• 3 eggs, whole

• 1/4 cup whole wheat flour

• 3 Tbsp grated Parmesan cheese

• 1 tsp minced parley leaves

• Pinch of garlic powder

• Margarine

Directions: Combine all ingredients except margarine. Oil skillet or pancake griddle and heat to 375 degrees. Drop batter onto skillet and cook until brown, then flip and brown the other side. Serve with dab of margarine.

Rice Custard


• 2 cups milk

• 1/2 cup raisins

• 1/3 cup cooked brown rice

• 1/3 cup honey

• 2 eggs

• 1 1/2 tsp vanilla

Directions: Preheat oven to 325 degrees. Mix all ingredients. Turn into oiled custard cups or baking dish. Bake until knife inserted in center comes out clean, about 1 hour. Serve warm or cooled.