RECIPES


Eat beans: pinto beans, black-eyed peas, edamame (soy beans), kidney beans...
Don't eat HVO's (hydrogenated vegetable oil).
Eat blueberries! And watermelon! And organic yoghurt!
Eat quinoa! Eat tomatoes, spinach, and walnuts -- all tree nuts!
Cherish the planet...

* Heidi's Fabulous Fruity Summer Pie * Pecan Pie from the old Joy of Cooking and Pie Crust * Fruited Pork Roast for a Sauterne * Spicy Chick Peas and Aubergine * Dorothy Sweet White Rolls * Black Bean Brownies * Cheese Pepper Crackers * Cherry or Berry Custard Pie * Greek Style Meatballs * Tzatziki * Easy Great Frittata * Cantaloupe Soup with Mint and Crispy Prosciutto * Paul Prudhomme Oyster Brie Soup * Pomegranate and Green Olive Salad with Walnuts * Cauliflower with Garlic Lemon and Parsley * Asian Chicken Cabbage Salad * Spiced Oil for Pork Loin * Javors Harvest Salad * Bejeweled Fall Scones * Saul Bellow's Spaghetti Sauce * Spinach-Stuffed Pork Tenderloin * Cold Cucumber Avocado Soup * Cucumber Gin Sorbet * One Flew South Scallops & Ragout * Garlic Shrimp with Spinach (ITY) * Jollof Rice * Aloo Gobi (Cauliflower and Potatoes) * Welsh Cakes * Rosemary Sorbet with Lychee Liqueur * Cheesecake, Basic, Yogurt, & Mini * Flourless Chocolate Torte * Fluffy White Coconut Icing * Irene's Rotten Banana Bread * Peruvian Shrimp Ceviche * Bolivian Chuflay * South American Fish in Banana Leaves with 2 Salsas * Carne Asada Colombiana on Salad Greens * Flan (Doris Miller) * Welsh Tatws with Leeks (Potatoes) * Ajo Blanco (Garlic Gazpacho) * Gazpacho with Avocado * Melon Soup! * Gumbo * Ray's Lentil Soup * Tuscan bean soup * Pickled Tofu * Tapenade * Raspberry-Jalapeno Vinaigrette * Balsamic Asparagus Salad * Bean Salad * Greek Salad * Puntarella or Endive Salad * Salmon Pasta Salad * Taco Salad * Water Chestnut Chicken * Salmon with Sweet Pepper Relish * Salmon Kebabs * Blackened Salmon * Blackening Spice Mix * Quick Chix * Kashmir * Curry * Spicy Lemon * Could Be African * Mexican * Ginger Chicken * Creole Chicken * Burritos * Pork Tamale Filling * Slow Cooked Whiskey Pork Roast * White Clam Sauce * Red Clam Sauce * Asparagus Sauteed * Creole Veggies * Stuffed Red Peppers * Potato Pancakes * Potato Stir Fry * Potatoes! * Biscuits * Cornbread * Eggplant Stuffing *
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Summer Pie (Heidi Schmitt)

For the Crust, Preheat oven 400F. Crush graham crackers in Cuisinart (or put in stout plastic bag and beat with a rolling pin). Mix crumbs, sugar, butter. Press mixture into pie pan. Bake 8-10 mins at 400F. Let cool. For the Topping, Crush fruits (except leave raspberries whole) and boil with water and sugar until thick. Cool. For the Filling, Blend cheeses, sugar, half-and-half, and vanilla until smooth using Cuisinart blade. Then fold into the whipped cream and Cool Whip.
Fill cooled crust with cheese mixture. Refrigerate. Serve pie with the fruit mixture drizzled on top of each piece.

Pecan Pie -- Old Joy Of Cooking

Make pie shell.

Stir together the chilled flour and salt and shredded frozen butter. Then add in water by the tablespoon until the dough becomes a shaggy mass. Divide dough in 2. Quickly form each part into a 1-inch thick disc. Wrap in 2 layers of plastic wrap. Refrigerate 2 hours to 3 days. Or, put 2nd disk into ziploc bag and freeze for a future pie. Preheat oven to 450F. After 2 hours of chilling, dough can be rolled out and fit to your pie plate. Partially bake the pie shell, 5-7 minutes.

Cherry or Berry Custard Pie

Use a graham cracker or baked standard pie crust. Put unsweetened pie cherries or berries in the crust. Pour on the custard. Bake at 350-425 about 35-50 mins until knife comes out clean.
Cherry Custard Pie filling to pour over the unsweetened fruit in the crust:


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