Tuna Salad

(8 servings)

Ingredients:

2 (7 ounce ) cans white tuna (I prefer Kirkland brand Albacore), drained and flaked
¾ cup mayonnaise or salad dressing
2 tablespoons Parmesan Cheese
½ teaspoon dried onion flakes
½ teaspoon curry powder
2 tablespoons dried parsley
1 teaspoon dried dill weed
1/8 teaspoon garlic powder

Directions:

Mix well and serve with crackers or on a sandwich.

(submitted by Wanda Husted)

Ranch Dip

Ingredients:

1 pkg. ranch dressing powder mix
1 16 oz. carton cottage cheese

Directions:

Mix ingredients together. Serve with vegetables, chips, or crackers.

(submitted by Marianne Woodbury)

Homemade Popcorn

Ingredients:

1/4-1/3 c. popcorn kernels

Directions:

Place kernels in brown lunch sack. Roll lunch sack securely closed and place in microwave until popping decreases.

(submitted by Abrey Enszer)

Oatmeal Cookie Granola

Ingredients:

8 c. oats
1/2 c. ground flaxseed
1 c. sucanat OR brown sugar
1/2 t. nutmeg
1/2 t. salt
1 t. cinnamon
8 T. coconut oil
2/3 c. honey
1 t. vanilla
1/8 t. butter flavor, optional
raisins, optional

Directions:

Preheat oven to 300. Combine dry ingredients. Melt coconut oil, honey, and vanilla together. Pour over dry ingredients. Mix up thoroughly to coat well. Place on 2 greased cookie sheets and bake for 20 minutes or so stirring once. When finished let it cool then add raisins if desired and put into container of choice.

(submitted by Janis Hansen from simplehealthytasty.blogspot.com)

Thai Pasta

Ingredients:

1 c. green onions, chopped
1 c. grated carrots (I usually add lots more and whatever other veggies I want)
1/2 c. peanut butter
2/3 c. soy sauce
2/3 c. olive oil
4 T. chili oil or powder OR 1/2-1 T. chili paste (red rooster chinese bottle)
1 T. sesame oil
6 T. honey
2 lbs. noodles
mandarin oranges, optional
shrimp, chicken, pork, beef, optional

Directions:

Cook noodles. Toss with onions and carrots. Whisk all other ingredients together. Mix sauce with pasta. Chill. Even better the next day.

(submitted by Janis Hansen)

Best Yet Whole Wheat Bread

(yields 2 loaves)

Ingredients:
1/3 Cup honey
1/3 Cup extra virgin olive oil
2 1/2 Cup Warm Water
1 1/2 Tablespoons Yeast
1 Tablespoon Real Salt
6-7 Cups Fresh Ground Whole Wheat Flour (I used hard white wheat)
1 1/2 Tablespoons Vital Wheat Gluten

Directions:
Combine the warm water, yeast, and 2 Cups of fresh whole wheat flour in a large mixing bowl. Allow to sponge for 15 minutes. Add the honey, oil, Vital Wheat Gluten, salt and 4-5 Cups additional flour until the dough begins to clean the sides of the mixing bowl. Do not allow the dough to get too stiff (too dry). Dough should be smooth and elastic. It is a common mistake for the beginning bakers to add too much flour.
Knead the bread by hand 7-10 minutes or until it is very smooth, elastic, and small bubbles or blisters appear beneath the surface of the dough. If you are kneading by hand, be sure to add the minimum amount of flour to keep the dough soft and pliable by using a tsp of oil on your hands and kneading surface.
Form the dough into 2 loaves and put in greased loaf pans or 5-6 loaves balls if making bread bowls and place on cookie sheet. Allow to rise in a slightly warmed oven or other warm place until doubled in size (about 30-60 minutes).
Bake loaves for 25-30 minutes in a 350 degree oven. Bread is cooked through when it sounds hollow when tapped on the bottom, and when the top and sides are a golden brown color.
This Bread Recipe is VERSATILE! Use it to make cinnamon rolls, pizza, bread sticks, and more.
(submitted by Janis Hansen from simplehealthytasty.blogspot.com)

Peach Jam

Ingredients:

1 quart finely chopped, pitted/cored, peeled peaches
7 1/2 cups sugar
1/4 cup lemon juice
1 pouch liquid pectin

Directions:

Combine fruit, sugar and lemon juice in a large saucepot.
Bring slowly to a boil, stirring until sugar dissolves.
Stir in liquid pectin.
Return to a rolling boil.
Boil hard 1 minute, stirring constantly.
Remove from heat.
Skim foam if necessary.
Ladle hot jam into hot jars, leaving 1/4-inch headspace.
Adjust 2 piece caps.
Process 10 minutes in a boiling-water canner.

Berry Freezer Jam

Ingredients:

1 qt. berries
4 c. sugar
1 box pectin

Directions:

When you buy the pectin, there will be instructions inside for the "quick & easy" version or the no-cook version. Follow those instructions. Depending on the different pectin brands, the amount of ingredients may vary, so follow the pectin instructions you are using. This recipe yields 5 containers (8 oz. each).

(Submitted by Maggie Richards)

Strawberry Freezer Jam (sweetened with agave nectar)

Ingredients:

4 c. crushed strawberries
1 1/2 c. agave nectar (can be found at Walmart or Whole Foods, probably other places, too)
1 pkg. pectin, low or no sugar kind
3/4 c. water

Directions:

Combine strawberries and agave in a bowl. Combine pectin and water in a small saucepan. Bring to a boil. Boil 1 minute, stirring constantly. Add pectin to fruit mixture; stir 3 minutes. Ladle jam into can or freezer jars, leaving 1/4-inch head space. Put lids on. Let stand at room temperature until set (24 hours). Label and freeze. Yield: about 7 half-pints

(submitted by Janis Hansen, from simplehealthytasty.blogspot.com)

Blackberry Jam (sweetened with honey)

Ingredients:

8 c. blackberries, cooked and smashed
4 c. honey
1/4 c. pectin

Directions:

Bring to a full-rolling boil (it won't stir down) and boil for 4 minutes. Pour into hot sterilized jars and seal.

(submitted by Janis Hansen, from Ann Cue's recipe book Cooking for Consciousness)