BANANA BLUEBERRY SMOOTHIE

banana blueberry smoothie

Ingredients:

* 2 bananas

* 1/2 cups blueberries

* 1 cup plain yogurt

Directions:

1. Peel bananas, slice and place on a cookie sheet.

2. Put in freezer and freeze until solid.

3. Remove from freezer and place in blender.

4. Slice berries and add to blender.

5. Pour in yogurt.

6. Blend until smooth.

7. Pour into glass and serve.

BARLEY & ALMOND SALAD

barley & almond salad

Ingredients:

* 2 cups low-sodium vegetable broth

* 1 cup quick-cooking pearl barley

* 1/4 teaspoon salt

* 1 (15-ounce) can kidney beans, drained and rinsed

* 1 large red bell pepper, diced

* 3/4 cup diced zucchini

* 1/2 cup slivered almonds, roasted (roasting instructions)

* 1/3 cup diced scallions

* 2 tablespoons extra-virgin olive oil

* 1 tablespoon balsamic vinegar

* Salt and pepper to taste

Directions:

Bring vegetable broth to a boil in a medium pot. Stir in barley and salt. Cover and reduce heat; simmer 10 to 12 minutes or until tender. Meanwhile, place kidney beans, bell pepper, zucchini, almonds and scallions in a large salad bowl.

Transfer cooked barley to colander and rinse with cold water (both to cool it down and keep it from getting sticky). Transfer cooled, drained barley to salad bowl. Add oil, vinegar, and salt and pepper to taste; toss and serve.

Serves 4.

BAKING POWDER BISCUITS

baking powder biscuits

Ingredients:

* 1 1/3 cup flour

* 2 tbsp sugar

* 3 tsp baking powder

* 1/8 tsp salt

* 5 tbsp unsalted butter, cut into pieces

* ½ cup milk

Directions:

1. Preheat oven to 425 F.

2. Combine the dry ingredients, then add butter pieces, and blend well until mixture resembles crumbs. Stir in milk.

3. Mix until nice and smooth, then transfer to a lightly floured surface, and roll out to about 1/4inch thickness.

4. Cut out biscuits with cookie cutters, and bake about 12 minutes or until lightly golden.

BEATEN BISCUITS

beaten biscuits

Ingredients:

* 6 cups all-purpose flour

* 1 1/2 tsp salt

* 1 tbsp sugar

* 1 tsp baking powder

* 1 cup shortening

* 1 cup milk

Directions:

1. Mix the flour, salt, sugar, and baking powder in a bowl or in a food

processor fitted with a metal blade.

2. Add the shortening and cut in or process until the mixture is the consistency of coarse meal.

3. Pour in the milk and stir or process just until the dough holds together. If it is

dry or crumbly, add more milk. If it is too wet, add more flour.

4. Knead briefly in the food processor, then turn out onto a floured board or beat

1,001 times with a rolling pin. When it’s ready, the dough should “snap”

when you hit it.

5. Fold the dough in half. Roll out the folded dough until it is 1/2 inch thick.

6. Cut with a 1-1/4-inch biscuit cutter into small rounds. Prick each round with a fork, making two parallel sets of holes in the biscuit.

7. Keep rolling out the dough, folding before cutting, until all the scraps are gone and you have made about 100 biscuits.

8. Preheat the oven to 350 degrees.

9. Place the biscuits on a lightly greased pan. Bake for 30 minutes, until crisp, but not browned. They should open easily when split with a fork. They will keep for weeks tightly covered in a tin or in the freezer.

10. Split in two before serving.

BANANA HAZELNUT SMOOTHIE

banana hazelnut smoothie

Ingredients:

* 4 medium bananas, peeled and sliced into 1/2 inch pieces

* 6 tablespoons light brown sugar

* 1/4 cups hazelnuts

* 1 cup ice cubes

* 1/4 cups milk

* 1/4 cups dark rum or hazelnut liqueur

* 2 tablespoons chopped hazelnuts, for garnish (optional)

Directions:

1. Place the sliced bananas in a sealed plastic bag and put them in the freezer for 1 hour.

2. Place the brown sugar and 1/4 cups hazelnuts in a blender and grind together until fine.

3. Place the frozen bananas, ice cubes, milk, and rum in the blender with the sugar and nut mixture.

4. Blend until smooth.

5. Pour the smoothies into 4 goblets or tall glasses.

6. Garnish with chopped nuts, if desired.

7. Serve immediately.

APRICOT APPLE SMOOTHIE

apricot apple smoothie

Ingredients:

* 1 apple (golden delicious), peeled, cored & chopped

* 1 cup apple juice

* 4 apricots, fresh, pitted (skin optional)

* 1 banana, peeled

* 3/4 cups yogurt, plain

* 10-12 ice cubes

* 1 tablespoon honey

Directions:

* Place all ingredients in a blender and puree until smooth.

APPLE SMOOTHIE

apple smoothie

Ingredients:

* 2 cups apple sauce

* 1 cup apple cider

* 1 cup orange juice

* 2 tablespoons maple syrup

* 1/2 teaspoons nutmeg

* 1/2 teaspoons cinnamon

Directions:

* Combine all ingredients in a blender and blend until smooth. Pour into glasses and serve.

ANGEL BISCUITS

angel biscuits

Ingredients:

* 5 cups flour

* 1/4 cup sugar

* 2 tsp. baking powder

* 1 tsp. baking soda

* 1 tsp. salt

* 1 cup shortening

* 1 yeast cake

* 2 tbsp. warm water

* 2 cups buttermilk

* 2 sticks margarine

Directions:

1. Sift dry ingredients.

2. Blend shortening.

3. Dissolve yeast in warm water, let stand 5 minutes. Add milk and butter.

4. Add yeast mixture to flour mixture. Mix well. Turn out on floured board.

5. Roll to thickness desired, cut out biscuits, let stand.

6. Dough can be refrigerated.

7. Bake at 450 degrees.

ALMOND-HONEY CLUSTER

almond-honey clusters

Ingredients:

* Almond oil or corn oil for greasing pan

* 2 3/4 cups whole natural almonds, roasted, divided

* 1/2 cup honey

Directions:

1. Preheat oven to 250°F (120°C).

2. Place 1 1/2 cups of almonds in the blender or food processor and process until ground.

3. Line a baking sheet with greased foil and stir together ground almonds, whole almonds and honey in a medium bowl, mixing well. Line the work surface with wax paper.

4. With clean, wet hands, form the mass into a sticky ball; divide in half.

5. Keep dividing each ball in half until there are 32 small clusters.

6. Lay each cluster on prepared baking sheet and bake 30 minutes.

7. Let cool completely before removing from foil –cookies will still be soft and chewy.

8. Serve, or store airtight for up to 3 days.

Makes 32 cookies, or 32 servings

CURRIED LENTIL,SAUSAGE & ALMOND SOUP

curried lentil,sausage & almond soup

Ingredients:

* 3/4 cup slivered almonds, roasted (roasting instructions)

* 2 teaspoons mild curry powder

* 1 tablespoon olive oil

* 1 cup diced carrot

* 2 teaspoons minced garlic

* 1 (10-ounce) package soy-based meatless sausage

* 1 (15-ounce) can lentils, drained and rinsed

* 1 (15-ounce) can chickpeas, drained and rinsed

* 3 cups vegetable broth

* 2 tablespoons minced fresh cilantro

* Salt and pepper to taste

Directions:

Heat almonds in a large pot, stirring occasionally on high heat until light brown and toasted; remove and set aside. Heat curry powder in pot, tossing frequently, just until fragrant; remove and set aside.

Heat oil in pot; add carrot and garlic. Turn heat to medium-low and cover pot; cook, stirring occasionally, until carrot is nearly soft. Slice sausage into bite-sized pieces and add to pot; stir for 3 to 4 minutes. Stir in lentils, chickpeas and broth. Increase heat and bring to a boil; stir in curry powder to taste (not necessarily using all of it). Stir in toasted almonds and cilantro. Season with salt and pepper and serve.

Serves 4.

ALMOND BUTTER AND JELLY SANDWICH

almond butter and jelly sandwich

Ingredients:

* 2 slices oat bran bread

* 1 tablespoon almond butter

* 1 tablespoon 100 percent fruit spread

Directions:

Spread slice of bread with almond butter and fruit spread. Assemble sandwich and serve.

ABC SANDWICH

ABC SANDWICH

Ingredients:

* 1 cup mayonnaise

* 1/2 cup minced scallions

* 2 tablespoons brandy

* 1/4 teaspoon coarsely-ground black pepper

* 18 slices toasted whole-wheat bread

* Leaf lettuce

* 12 ounces crab meat, picked over well to remove any shells

* Tomato slices

* 12 slices slab bacon, cut in half, cooked crisp and drained

* 2 avocados, sliced

Directions:

In a small bowl, combine the mayonnaise, scallion and brandy, mixing well. For each sandwich, spread three pieces of bread with a portion of the mayonnaise mixture. Cover the first slice of bread with lettuce leaves, 2 ounces of crabmeat, and one or two tomato slices. Add the second slice of bread, and top with the four half-slices of bacon, a layer of avocado slices, another tomato slice or two, and more lettuce. Cover with the third slice of bread, secure the sandwich with wooden picks, if you like, and slice it in half.

Serve the sandwiches immediately.

DONUTS

DONUTS

INGREDIENTS:

REFINED FLOUR 1/2 KG

SUGAR 5TBSP

POWDERED MILK 4TBSP

OIL 3TBSP

YEAST 1TBSP

VANILLA ESSENCE 1/2TSP

SALT 1/2TSP

EGG 1

CHOCOLATE (MELTED) 200GRAMS

CASTOR SUGAR 1TBSP

OIL FOR FRYING AS REQUIRED

METHOD:

*PUT REFINED FLOUR,POWDERED MILK,OIL,YEAST,VANILLA ESSENCE,SUGAR,SALT AND EGG IN A BOWL.KNEAD INTO DOUGH AND KEEP ASIDE FOR 20 MINUTES TO FERMENT.

*WHEN YEAST HAS FERMENTED,MAKE BALLS OUT OF THE DOUGH AND WITH THE HELP OF A CUTTER MAKE A HOLE IN THE CENTRE OF EACH.

*PLACE THEM ON A TRAY AND COVER WIYH A PLASTIC SHEET FOR ANOTHER 5 MINUTES.

*WHEN DOUNTS HAVE RISEN A BIT, HEAT OIL IN A WOK ON LOW FLAME.PUT THEM IN THE WOK AND FRY ON LOW FLAME TILL THEY TURN GOLDEN.

*SPREAD MELTED CHOCOLATE ON TOP; SPRINKLE CASTOR SUGAR AND SERVE.

CHINESE OMELETTE

CHINESE OMELETTE

INGREDIENTS:

EGGS 2

CAPSICUM 1

SPRING ONION 1

SOYA SAUCE 1TSP

WHITE PEPPER 1TSP

SALT TO TASTE

OIL AS REQUIRED

METHOD:

*FINELY SLICE VEGETABLES.

*BEAT EGGS IN A BOWL; ADD CAPSICUM, SOYA SAUCE, SPRING ONION, SALT AND WHITE PEPPER.BEAT WELL.

*HEAT OIL IN FRYING PAN AND POUR EGG MIXTURE.

*WHEN COOKED FORM ONE SIDE, FLIP AND COOK FROM OTHER SIDE.

*SERVE HOT WHEN BOTH SIDES ARE DONE.

HUNTER BEEF

HUNTER BEEF

INGREDIENTS:

BEEF (WHOLE PIECE OF UNDERCUT) 2KG

LEMON JUICE 1/4 CUP

WHITE VINEGAR 1 CUP

GARLIC 10 CLOVES

CRUSHED BLACK PEPPER 2 TSP

BUTTER 3 TBSP

LAHORI SALT TO TASTE

METHOD:

* MAKE SMALL HOLES IN BEEF WITH A SMALL KNIFE AND PUT A GARLIC CLOVES IN EACH HOLE.

*PUT VINEGAR,LAHORI SALT,BLACK PEPPER AND LEMON JUICE INA BOWL.

*MIX WELL.

*APPLY THIS MIXTURE ON BEEF AND COVER WITH A PLASTIC SHEET.LEAVE IT TO MARINATE OVERNIGHT.

*STEAM IT IN THE STEAMER FOR 30 MINUTES AND THEN APPLY BUTTER AND BAKE IN A PRE-HEATED OVEN FOR 15 MINUTES.

*DELICIOUS HUNTER BEEF IS READY TO BE SERVED.