Submitted by Nancy Soldatow

GERMAN POTATO SALAD

Cube 6 small cooked potatoes while still warm (red potatoes work best: they are firmer)

Add onion (to taste) diced fine

Little sugar (approx 1/2 tbsp.) salt and pepper to taste

Olive oil: about 2 tbsp. to 6 potatoes

2 tbsp. hot water

Vinegar to taste: try 2 tbsp. at first (white or cider vinegar)

Mix all well together and taste after standing awhile-add more seasoning if necessary.

(for a larger quantity- doubling the recipe equals about 1/2 gallon)

TOMATO SOUP

1 quart fresh tomatoes pieces, peeled or 1 -#2 1/2 size can tomatoes and juice or 2 pt container frozen tomatoes (thaw frozen tomatoes first)

1 slice onion (or to taste)

2 cups water (or vegetable water from cooking veggies) (I keep a container in the freezer and save the water)

2 teas. sugar

1 1/2 teas. salt

1 tbsp. soft butter or margarine

2 tbsp. flour

Put tomatoes into the blender, cover (always an important step) process at low until tomoatoes are liquified.

Put into a saucepan and add the margarine. (bigger than 2 qt.)

put remaining ingredients into the blender, cover and process into smooth.

Add to tomatoes in saucepan, bring to a boil and simmer about 20 minutes.

Yields 4-6 servings.

Always good with rice or noodles added or frozen veggies.

APPLESAUCE LOAF CAKE

1/2 cup butter or margarine

1 cup sugar

1 teas. baking soda

1 cup cold unsweetened applesauce

1 cup rainsin and nuts cut in pieces (I used dried cranberries instead of raisins-worked fine)

1/2 teas. powdered clove

1 teas. cinnamon

2 cups flour

Cream butter (or margarine), add sugar gradually.

Add baking soda to applesauce and add to butter (margarine) and sugar.

Add other ingredients and bake in greased and floured loaf pan at 350 for 40 minutes (I found that 50-55 minutes is better but test with a cake tester.)

Recipes doubles easily for 2 loaves and freezes well.  Just watch cooking time to be sure it is done.

Can also be topped with a lemon flavored icing.

Submitted by Tony Dunlop

SPLIT PEA SOUP

Ingredients:

3 C. dried split peas
7 C. (or more) water
1 bay leaf
2 tsp. salt
1/2 – 1 tsp. dry mustard
2 C. minced onion
4 – 5 cloves garlic, crushed or minced
3 stalks celery, minced
2 med. carrots, sliced
1 small potato, thinly sliced
Plenty of black pepper, to taste
3 – 4 Tbsp. red wine vinegar

Suggestion: Use a food processor for the mincing and slicing and it goes pretty quickly.

1. Rinse the dried peas. Place peas, water, bay leaf, salt, and dry mustard in a kettle or Dutch oven. Bring to a boil, lower heat and simmer, partially covered, for about 20 minutes.

2. Add onion, garlic, celery, carrots, and potato. Partially cover, and simmer for another 40 minutes or so, stirring occasionally. Add more water if necessary.

3. Add black pepper and vinegar just before serving. Top with diced tomato if desired.

This is one of my staples during fasting periods. I’ll send more recipes as Great Lent approaches.


BASIC BAKED BEANS:

Soak overnight:

1 lb. dry Navy or Great Northern beans
2 quarts water.

In the same liquid, bring the beans to a boil, and simmer for about 1 1/2 hours. Drain the beans, but reserve the liquid.

Preheat the oven to 285 degrees.

In a 2 quart casserole dish, combine:

The cooked beans;
Molasses and brown sugar to total 1/2 cup (you’ll find the combination that tastes best to you through trial and error);
1/4 cup ketchup;
1 teaspoon brown mustard;
2 teaspoons salt;
1 medium onion, chopped;
Enough bean liquid to cover it all.

Bake for about 6 hours, covered for the first three hours, then uncovered. Add reserved bean liquid as needed to keep the beans from scorching.