Prize Cookies

Recipe from my Mom who got it from a box of None Such Mince Meat.
Set oven to 400° F

3 1/4 c. sifted flour
1/2 tsp. salt
1 tsp. baking soda
1 c. shortening
1 1/2 c. sugar
4 eggs, well beaten
1 pkg. None Such Mincemeat

Sift flour, salt and soda. Cream shortening; add sugar gradually, cream together until fluffy. Add eggs, beat until smooth. Add mincemeat broken into small pieces. Add flour and mix well. Drop by tsp. 2″ apart on greased cookie sheet. Bake in 400° F oven about 12 minutes.

Power Trail Mix

Mix equal parts of the following dried fruits together and enjoy the energy!

Raw Goji Berries
White Mulberries (Morus alba)
Incan Golden berries (Physalis peruviana)

Garlicky Greens & Beans

Garlicky Greens & Beans, from Pork: The Other White Meat

1 1/2 pounds kale, chard or mustard greens, trimmed and cut into 1-inch pieces
2 teaspoons olive oil
2 garlic cloves, crushed
1 (15-ounce) can white beans (Great Northern or Cannellini), undrained
6 dried tomato halves, rehydrated if dried, chopped (I use 1 15-ounce can diced tomatoes)
1/2 cup chicken broth (I use vegetable broth since I’m a vegan)
1 teaspoon dried rosemary, crushed (I’ve decided I don’t like the rosemary in this)
1/8 teaspoon red pepper flakes
Salt and black pepper to taste

1. In a large saucepan, bring 2 quarts water to a boil. Add 1 tablespoon salt to boiling water, add greens and cook until they are almost tender but still bright green, 5 to 8 minutes. Time will depend upon type of green being used. Drain and set aside. (Greens can be cooked one day ahead; refrigerate until continuing with recipe). Pam’s Note: I steam my greens instead.

2. Heat olive oil in large skillet and sauté garlic until tender but not browned; stir in beans and cook and stir for 8 minutes, heating beans through. Some beans may break up; this is okay as it helps thicken the dish.

3. Gently stir in reserved greens, tomatoes, broth and seasonings. Cook and stir gently until heated through. If desired, top each serving with a dusting of freshly grated Parmesan cheese. Pam’s Note: I top with nutritional yeast instead.

Serves 4.

Ginger Snaps

Ginger Snaps, from Paul G’s mother
Set oven to 350° F.

2 cups flour
1 Tbsp. ground ginger
2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
3/4 cup shortening
1 cup sugar
1 egg
1/4 cup molasses

Sift together flour, ginger, soda, cinnamon, and salt.
Cream shortening until soft in a medium sized bowl. Gradually add the sugar until fluffy.
Beat egg and molasses into shortening mix.
Add dry ingredients and mix well.
Roll into balls.
Roll balls into granulated sugar.
Place on ungreased cookie sheet.
Bake at 350° F for 10 minutes.
Cool on rack.

Breakfast Beans

 

Breakfast Beans, from Laurel’s Kitchen

1/2 cup split peas, dried
1/4 cup lima beans, dried
1/4 cup garbanzo beans, dried
1 tsp. basil
2 cups water1/2 cup split peas, dried

Optional:
1/4 onion, chopped
1 bay leaf

Put all ingredients into a slow cooker. Cook on low overnight.

NOTE: I double the recipe to have enough beans to make it through the week.