Cooker’s Pot

You’ll Need:

8 x red potatoes (peeled, quartered and boiled)
6 x hard boiled eggs (chopped)
6 tbl prepared mustard
1/4 cup ranch salad dressing
1/4 cup mayonnaise (or enough for desired consistency)
1/4 cup dill pickle relish, drained
1/2 cup sliced olives, drained
1 sm white onion diced
salt and pepper to taste

Garnish:
2 x dill pickles (quartered)
olives (sliced in half)
2 x eggs (hard-boiled)
paprika

Procedure:

Mash cooked potatoes to a chunky state.
Combine all ingredients and mix well.
Place in a serving bowl and smooth out the top.
Garnish: Slice the eggs into thin slices, in the shape of overlapping fans (one on top of the other).
Place in the center of the bowl.
Quarter the pickles and place evenly in a circle around the eggs.
Place a half of an olive between each pickle.
Sprinkle all over lightly with paprika.
Chill before serving.

You’ll Need:

1 med Acorn squash or other
winter squash of a similar size
1/3 cup Almonds chopped
1 tbl Olive oil
1 1/2 cup Onions chopped
1/2 tsp Thyme
1 cup barley cooked
1 tbl Tamari soy sauce

Procedure:

Cut the squash in half lengthwise. Discard the seeds and membrane and place the squash cut-side down on a lightly oiled baking dish. Bake at 350 degrees until the squash is still firm, but tender enough to easily scoop out with a spoon, about 45 minutes.
After the squash has been baking about 25 minutes, place the chopped almonds in a pie tin or another small ovenproof container and bake until they turna toasty light brown (10-15 minutes). Check boththe almonds and the sqash occasionally so you will know when they are done.
Heat the olive oil in a large skillet. Add the onions and the thyme.
Saute over low heat until the onions are well done. Add the cooked barley, tamari, and toasted almonds to the sauteed onions.
Using a small spoon, scoop bite-sized chunks out of the cooked squash, leaving enough flesh around the shell so that it stays strong enough to hold its shape. Add the scooped out squash to the barley mixture. Mix well. Fill the empty squash shells with this mixture, mounding it as high as possible.
Place the stuffed squash in a baking dish. Cover with aluminum foil and bake at 350 degrees for about 20 minutes.

You’ll Need:

1 cup Barley, soaked for 1 hour
1 tsp Toasted sesame oil
1/2 x Onion, diced, optional
1/2 cup Carrot, diced
1/4 cup Burdock roots, sliced
3 cup Water
1/4 tsp Sea salt

Procedure:

Dry roast the barley in a heavy skillet until it smells lightly toasted. Heat the sesame oil in a saute pan. add the onion, carrot, and burdock, and saute 5 minutes.
Place the barley and vegetables in a large pot with the water an salt.
Cover and bring to a boil. Reduce heat to low, simmer 40 minutes.
Serve in deep bowls.

You’ll Need:

Oil for deep frying
3/4 cup corn meal
1/2 cup grated Parmesan cheese
1/3 cup flour
1/2 to 3/4 tsp garlic salt
3/4 cup milk
2 tbs oil
1 egg
2 pkg Green Giant Nibblers Frozen Corn-on-the-Cob, thawed
1 cup cornflake crumbs

Procedure:

In deep fat fryer or heavy saucepan, heat oil to 375� F. In medium bowl combine cornmeal, Parmesan cheese, flour, garlic salt, milk, oil, and egg; mix well. Dip corn-on-the-cob ears into cornmeal batter to coat; roll in cornflake crumbs. Fry in hot oil 2 to 3 minutes or until lightly golden brown. Drain on paper towels. Serve immediately.

You’ll Need:

1 cup fifteen bean mixture, soaked
overnight and drained, (see note)
7 cup water
1 tbl canola oil
1 lrg red onion, diced
1 lrg green or red bell pepper
seeded and diced
2 stalk celery, diced
2 x cloves garlic, minced (2 to 3)
2 cup peeled and diced butternut squash
15 oz canned stewed tomatoes
1/4 cup tomato paste
1 tbl dried oregano
1 tbl chili powder, up to 2
1 1/2 tsp ground cumin
1 tsp ground black pepper
1 tsp salt

Procedure:

MAKES 6 TO 8 SERVINGS. VEGAN

This stick-to-your ribs chili explodes the myth that vegetarian food leaves one feeling hungry.
In a large saucepan, combine 15-bean mixture and water: bring to a simmer.
Cook uncovered over medium-Low heat, stirring occasionally, until beans are tender, about 1 1/2 hours. Drain; reserve 3 cups cooking liquid.
In another large saucepan, heat oil. Add onion, bell pepper, celery and garlic; saute 5 to 7 minutes. Stir in cooked beans, cooking liquid, squash, stewed tomatoes, tomato paste and seasonings. Cook 30 minutes over low heat, stirring occasionally. Remove from heat, cover and let stand 5 to 10 minutes before serving.
Ladle chili into bowls. Serve with warm French or Italian bread if desired.

Makes 6 to 8 servings.

NOTE: 15-bean mixtures are available packaged in supermarkets and health food stores. If you prefer, make your own by combining equal amounts dried black-eyed peas, red kidney beans, white kidney (cannellini) beans, green lentils, split peas, black beans, yellow split peas, navy beans, cranberry * (Roman, shell or shell- out) beans, great Northern beans, pinto beans, small white limas. red lentils, cow peas (field peas) and pink beans. Avoid using beans such as garbanzos and large lima beans, as these take longer to cook than other varieties.

You’ll Need:

1 packet Tofu, cut in twelve pieces
175 g Chinese leaves, cut into the size of the mangetouts
75 g Straw mushrooms, cut lengthwise if large
75 g Bamboo Shoots, sliced and drained
50 g Mangetouts (snowpeas), top and tail
10 g Dried Chinese mushrooms, soaked in water 30 minutes,
4 tbsp Vegetable oil
1 tbsp Light soy sauce
1 tsp Salt
1/2 tsp Light brown sugar
- A few drops of sesame oil

Procedure:

Soak Chinese mushrooms in cold water for approx. 30 minutes, rinse and discard the hard stalks, if any.
Harden the tofu pieces by placing them in a wok of boiling water for approx. 2 minutes. Remove and drain.
Heat oil in a saucepan or casserole. Lightly brown the tofu pieces on both sides and remove with slotted spoon and set aside.
Combine all the vegetables in the pan and stir-fry for approx. 2 minutes, then add the tofu, salt, sugar and soy sauce. Continue stirring for 1 minute, then cover and braise for 2 - 3 minutes.
Sprinkle with sesame oil and serve.

You’ll Need:

1 medium Savoy cabbage, coarsely chopped
1 cup lemon-lime carbonated beverage (like 7-Up)
5 anise seeds, crushed
1/8 tsp salt
1/8 tsp ground black pepper
3 tbs butter or margarine

Procedure:

Combine first 5 ingredients in a large skillet; cover and cook over medium heat 8 to 10 minutes or until cabbage is tender. Add butter and toss cabbage gently.

You’ll Need:

1 1/2 cups cooked mashed carrots
1 cup mashed cooked potatoes
2 tbs melted butter or margarine
1/4 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
2 tbs dry breadcrumbs
1 egg yolk
1/2 tsp salt
1/8 tsp ground black pepper
all purpose flour
hot vegetable oil

Procedure:

Combine first 9 ingredients, mixing well. Shape into 8 patties and dust each lightly with flour. Fry in hot oil until browned on both sides; drain on paper towels.

You’ll Need:

4 apples
2 carrots
2 Tbs. honey
1/2 cup raisins
1/2 cup apple juice

Procedure:

First puree apples, then add carrots and honey. Mix raisins, and eat hot or cold.

You’ll Need:

4 cup peeled and diced potatoes
4 lrg garlic cloves peeled
1 tsp salt divided
6 cup water
3/4 cup milk
1/4 tsp freshly ground pepper
1 cup shredded cheddar cheese
2 tbl butter or margarine cut up

Procedure:

1. Bring potatoes, garlic, 1/2 teaspoon salt and water to boil in medium saucepan. Reduce heat and cook 8 to 10 minutes until fork-tender.
2. Drain potatoes and garlic and return to pan; reduce heat to medium and add milk, remaining 1/2 teaspoon salt and pepper. Mash with potato masher until smooth. Remove from heat and stir in cheese and butter until melted.

Makes 4 servings.

Cheddar cheese fans will devour these creamy mashed potatoes. (Cut down on the amount of cheese to reduce fat content.)

Prep time: 15 minutes