Caesar Salad Dressing

Caesar Salad Dressing

1/4 cup milk
1/4 cup parmesan
1/2 cup mayo
1 tbsp lemon juice
1 tsp garlic crushed
1/2 tsp dijon mustard
1/4 tsp worteschire sauce
1/4 tsp pepper
1 squirt of anchovy paste

Mix well, serve chilled.

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Rhubarb Butterscotch Pie

1/2 cup white sugar
1 cup brown sugar
3 cups diced rhubarb
3 tablespoons flour
1 beaten egg
pinch of salt
3 tablespoons cream *
1 teaspoon vanilla

pastry for 2 crust pie

Combine brown sugar, white sugar and flour. In another bowl combine beaten egg, cream and vanilla. Add this to the first mixture, then fold in the diced rhubarb, which as been washed and not peeled. Place in a pastry lined pie plate, cover with top crust. Make steam slits.

Bake in a 450 degree Farenheit oven for 10 minutes, then lower temperature to 350 for 25 to 30 minutes or until crust is golden brown.

* can substitute evaporated undiluted milk for the cream.

Stuffing for Turkey.

30 whole wheat/flax/ancient grains bread crusts
5 hot italian sausages
6 tbsps poultry seasoning
6 tbsps sage
2 tbsps basil
2 tbsps thyme
1/2 cup shelled pistachios/pumpkin seeds/cashews
1 head celery (diced)
1 large onion (diced)
4 tbsps olive oil

Dry bread crusts on cookie sheet in oven at 200 degrees for approximately 1 hour. Break into bite sized pieces in large bowl. When bowl is halfway full, sprinkle 2 tbsps of sage and poultry seasoning over bread and mix well. Fill bowl with rest of bread and sprinkle 2 tbsps sage and poultry seasoning over top and mix well.

In large cast iron frying pan on medium heat, add olive oil, onions and celery. Sprinkle remaining spices and stir in. Stir every few minutes until celery is al dente. If using pumpkin seeds, add to frying pan and keep stirring until pumpkin seeds start to toast. If using nuts, add to bowl of bread.

Bake the sausages on a cookie sheet in a 375 degree oven for 20 minutes. Slice and add to bread in bowl. Add onion/…

Brown Rice & Quinoa

1 cup unsweetened pineapple juice

1 cup water

1/2 cup brown rice

1/2 cup quinoa

1 small dark orange yam, peeled and diced

2 carrots peeled and diced

1 parsnip, peeled and diced

1 medium onion, diced

2 celery stalks, diced

2 tsp curry powder

1 tsp cayenne powder

1/2 medium zucchini sliced

1/2 large red bell pepper sliced thin

Bring juice and water to a boil. Add rice, yam, carrots, parsnip. Lower heat to medium low and simmer for 25 minutes. Add onion, celery, curry powder, cayenne(and a crushed garlic clove if you wish). Boil for another 10 minutes. Add quinoa and 1/4 cup water/juice and zucchini and bell pepper. Boil for another 20 minutes or until all liquid is cooked away. At this point, due to the natural sugars in the juice and yam, I start to stir, to ensure that it doesn't stick to the bottom.

Optional: I added green lentils to the second batch at the same time as the rice. In the first batch I added chick peas with the rice. Also, when onion and celery added, I added a pi…

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