1/3 c. plain dried breadcrumbs

3 cloves garlic, coarsely chopped

2 t. ground cumin

2 t. ground coriander

1/4 – 1/2 t. red pepper flakes

coarse salt & pepper

3/4 c. lentils, cooked, drained and cooled

4 T. olive oil

1 large egg

Place lentils in a small pan and cover with water by 1″. Bring to a boil, reduce to simmer. Cover and cook until tender but still hold their shape, about 15 – 20 minutes. Drain well. In a food processor, combiine walnuts, bread crumbs, garlic, cumin, coriander, pepper flakes, 1 1/2 t. salt, 1/4 t. pepper. Process until finely ground. Add lentils and 1 T. oil. Pulse until coarsely chopped. In a large bowl, whisk egg. Add lentil mixture and mix well. Divide into 4 equal parts, roll into balls and flatten with the palm of hand into 3/4″ patties. Heat 3 T. oil in skillet. Add burgers. Cook over med-low heat until crisp and brown. 8-10 minutes per side. Transfer to paper towel lined plate to drain. Top with slice of onion and place on roll if preferred.

This recipe came from Mom in 2009.

1/3 c. apple juice

1/2 c. raisins, optional

1 T. cornstarch

1/2 c. skim milk or water

1 T. vanilla

Core and bake apples (or slice and bake) with 2 T. water, uncovered for 35 minutes at 350 degrees. Meanwhile, Heat 1/2 c. water, 1/3 c. apple juice, 1/2 c. raisins. Blend 1 T. cornstarch into 1/2 c. skim milk or water. Add to the apple juice and cook until clear. Add 1 T. vanilla. Sprinkle apples with cinnamon and pour glaze over top. Bake another 5 minutes.

This recipe is from Mom in 1978.

Bake apples whole (cored) or sliced with 2 T water, uncovered for 35 minutes at 350 degree

3/4 c. orange juice

1/4 c. honey

3 T. reduced sodium soy sauce

1/4 t. ginger

2 c. sliced celery

1 1/2 c. sliced carrots

4 t. canola oil

1 lb. boneless chicken breasts cut into 1/2 inch strips

1/4 c. chopped peanuts

Combine the first five ingredients in a small bowl. Mix until smooth and set aside. In a wok or skillet, stirfry celery and carrots in 2 t. oil until tender. Remove. Add chicken to the wok and stirfry in oil until thoroughly cooked. Return vegetables to the wok. Stir orange juice mixture and add to the wok. Bring to a boil. Cook and stir for 2 minutes or until thickened. Sprinkle with nuts and serve over rice if desired. Makes 4 servings.

Soak overnight in 3 T. water

Add 3 T. yogurt

1 t. lemon juice

1 t. honey

1 grated apple

Fold all together. Top with chopped almonds. Makes one serving.

This recipe is from Mom in 1979.

INGREDIENTS:

• 4 1/2 cups flour
• 2 Tbsp Splenda (substitute Sugar if you prefer)
• 1 tsp Salt
• 1 1/4 tsp Baking Soda
• 4 Tbsp Margarine
• 1 cup Raisins
• 2 Tbsp Caraway Seeds
• 1 egg equivalent of egg beater
• 2 cups low-fat Lactaid Milk
• 2 1/2 Tbsp Lemon Juice

DIRECTIONS:

1. Preheat overn to 425°. Combine Lactaid Milk and Lemon Juice and set aside for 5 minutes.
2. Mix together 4 cups of flour, Splenda, salt, and baking soda into a large mixing bowl.
3. Using your fingers (or a pastry knife) work the butter into the flour mixture until it is fully mixed in. Stir in the raisins and caraway sees.
4. Create a well in the mixture of dry ingredients then add the egg beater and milk mixture. Combine together with a spoon until dough is too stiff to stir. Sprinkle hands with flour and gently knead the dough into a ball. The mixture may be sticky, if it is add more flour until you can work with it.  Do not over knead the mixture, it will still be pretty sticky (like shortcake biscuit dough).
5. Transfer dough to a floured surface and knead the bread a few more times. Shape bread into a round loaf, then place into a lightly greased cast iron skillet (or a baking sheet).
6. Cut 1″ deep slits into the loaf to form an X in the top of the bread. Lightly sprinkle a few caraway seeds on top and bake in a 425° oven for 35 – 45 minutes. You can tell the bread is done when you can insert a toothpick into the center and it comes out clean or when you tap on the loaf and it sounds hollow.

SUGGESTIONS:

• If the top of the loaf gets too dark while baking put tin foil on the top.
• Remove bread from oven and let cool for 5 to 10 minutes. Server warm for best results.
• Serve with Corned Beef and Cabbage for a delicious Irish Dish.

1 1/3 c. margarine

1 1/2 c. quick cooking oatmeal, uncooked

1/3 c. flour

1 1/2 t. baking powder

1/2 t. salt

1 T. sugar

1/4 t. cinnamon

2 eggs

2 bananas

Heat margarine and skim milk. Stir in oatmeal and let cool. In a bowl, mix the flour, baking powder, salt, sugar and cinnamon. Separate eggs and blend the yolks into the oatmeal mixture, followed by the flour mixture. Beat the egg whites until stiff and fold into oatmeal mixture along with banana. Place 1/4 c. protions of the mixture on a lightly greased, hot griddle. Cook until bubbles appear, then turn. Serve with melted margarine and syrup.

This recipe came from my Mom in 1991.

3/4 c. orange juice

1/4 c. honey

3 T. reduced sodium soy sauce

1/4 t. ground ginger (or equivilant of fresh ginger)

2 c. celery, sliced

1 1/2 c. carrots, sliced

4 t. canola oil

1 lb. boneless chicken breast, cut into 1/2″ chunks or strips

1/4 c. peanuts, chopped

In a small bowl, combine the first 5 ingredients until smooth. Set aside.  In a skillet or wok, stirfry celery and carrots in 2 t. oil until tender. Remove and keep warm. Stirfry chicken in remaining oil until thoroughly cooked. Return vegetables to the pan. Stir orange juice mixture and add to pan. Bring to a boil and cook for 2 minutes or until thickened. Stir often. Sprinkle with nuts and serve over cooked rice. Makes 4 servings.

Soak overnight in 3 T. water

Add 3 T. plain yogurt 

1 t. lemon juice

1 t. honey

1 grated apple

1 T. chopped almonds or walnuts

Fold all ingredients together. Top with nutes. Makes one serving.

This recipe is from Mom.

1 c. whole wheat flour

1 c. apple juice

1/4 t. cinnamon

1/2 t. vanilla extract

1 c. warm water

1 mashed banana

nuts, raisins or choc. chips to taste

Mix oats, flour, juice, cinnamon. Add vanilla to water and add to oats. Mix well. Stir in remaining ingredients. Let stand 15 – 20 minutes. Mix again and drop by teaspoonfuls onto a nonstick pan and flatten. Bake 30-35 minutes at 350 degrees.

This recipe came from Mom. It has no sugar, fat or eggs.

1/2 c. raisins

1/2 c. dry milk powder

1/4 c. sesame seeds

1/4 c. honey

Mix well and roll into balls. Refrigerate. Experiment with this by adding or substituting nuts, sunflower seeds and oatmeal.

This recipe came from Mom.

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