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RECIPES

 

Vegetarian Banana Ice Cream

Put prepared soy milk into a blender and add vegetable oil slowly while it is running, add syrup and bananas and blend.

Place mixture in freezer. To prevent slivers of ice forming in cream beat again when slightly frozen.
Freeze until firm. Serve with some fruit syrup or a sprinkling of chopped nuts.

 

Home Made Coffee Can Ice Cream Recipe
Great Science Experiment for the kids!

1 lb. Coffee Can
3 lb. Coffee Can
1/2 cup Rock salt
1 pint Half and Half
1 1/2 tsp. Vanilla
1/3 cup + 2 Tbsp Sugar

For flavored ice cream, choose one:

3 Tbs. of your favorite flavor of instant pudding
1/3 cup of fruit (such as, bananas, strawberries, peaches)
3 of your favorite cookies, crushed into pea-size pieces
1/4 cup finely chopped nuts

METHOD:

Mix the first three basic ingredients together and pour into the one pound coffee can. Add flavorings if desired. Place the lid on securely and set inside the three pound can.

Add ice, and alternate layers of ice and salt outside the small can and inside the large can. When totally full, secure the lid on the large can. You may wish to add duct tape for good measure.

Now here comes the fun part! Place a sheet on the floor or wrap the can in a large towel. Let party guests roll the can back and forth for at least 10 minutes. Open the cans and check the ice cream.

If it is not starting to freeze, replace lids and roll 10 minutes more. The ice cream should be frozen to the sides and bottom of the can. If not thick enough, place in freezer and check every 10 minutes or so.

 

Mom's Mini Meat Loaves

1 egg
3/4 cup Milk
1 cup shredded cheddar cheese
1 cup organic rolled oats
1/2 cup chopped onion
1 tsp salt
1 pound lean ground beef

Mix well and form into single portion balls or loaf shapes and place in 9x13 pan.

BBQ Glaze
2/3 cup ketchup
1/2 cup packed brown sugar
1 1/2 tsp prepared mustard

Mix glaze ingredients and spoon over mini loaves. Bake @350 for 45min.

Easy, fast prep time! The whole family will love this comfort food!

 

QUINOA SALAD

1 cup cooked quinoa grain
2 tbsp freshly squeezed lemon juice
1 tbsp extra virgin olive oil
1 tsp salt (or to taste)
1/4 cup fresh chopped parsley
1/4 cup mint leaves
2-3 chopped cucumbers
1 chopped tomato
dash of pepper


Mexican Potato Soup
 
1 large baking potato, peeled and cubed
2 Cups *fat-free Half n Half
1 Cup corn kernels
1/2 small red bell pepper, finely chopped
2 tbsp minced **New Mexico green chili
1/2 C chicken broth
1 1/2 tsp ground cumin
1/2 tsp chili powder
6 splashes Tabasco (green) 
salt
1 C fresh cilantro, chopped
 

In a medium saucepan combine all ingredients except cilantro. Simmer covered until potatoes are done. 15-20 min. Add cilantro and serve. Serves 4.

Enjoy a touch of New Mexico. 

You can serve this with Tortilla chips. Mmmmm

 
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