Spanish Slaw

3 c. shredded cabbage or cole slaw mix
1/4 c. chopped green pepper
1 Tb. diced pimento
1 c. chopped cilantro

Dressing:
1/3 c. vinegar
3 Tb. olive oil
4 tsp. sugar
1 tsp. grated or minced onion
1 tsp. celery salt
1/2 tsp. cumin
1/2 tsp. ground mustard
1/4 tsp. salt
pepper to taste

Toss first first ingredients into a large bowl. Mix dressing ingredients and shake well. Pour over tossed cabbage mixture and serve.

Lentil Soup

Start with about 4 cups of broth. (Mine was a combination of vegetable and ham broth I made by boiling a ham bone.)

1 chopped onion

3 ribs celery finely chopped

2-3 carrots finely diced

2-3 cloves garlic minced

Roasted red pepper, or a fresh red pepper, chopped

Cook until veggies are done

Add

Diced or shredded ham—maybe 2 cups

1 large or 2 small cans tomatoes—crushed or whole, whatever you like

A bay leaf

About a cup of dry lentils—cook at this point to the degree you like the lentils softened. Many recipes say only 15 minutes—but I like them softer.

Fresh thyme and parsley to taste (a heaping Tbsp or two of each)

Salt and pepper (I used onion salt) to taste

Dash of cayenne

1 small lemon or half a large lemon squeezed in before serving

You can add fresh greens, like spinach, just before serving

This makes a large batch—8-10 servings, so half it for a smaller family.

--Becky LeDosquet

Tri-tip with Teardrop Relish

Roast:

½ cup fresh lime juice (3 limes)

½ cup chopped cilantro

½ cup olive oil

1/3 cup soy sauce

¼ cup white cooking wine

7 garlic cloves, finely chopped

2 tsp grated lime pee2 tsp cumin

2 tsp oregano

1 tsp black pepper

2 (2 lb) beef tri tip roasts, trimmed

Relish:

2 Tbsp balsamic vinegar

1 (4 oz) can green chilies

2 green onions, sliced

6 Tbsp olive oil

2 Tbsp minced cilantro or parsley

1 Tbsp fresh or 1 tsp dried oregano

2 cups small teardrop tomatoes, halved

salt & pepper

Marinate the roast in a bag at least 2 hours or overnight, turning bag occasionally. BBQ over med high heat for about 10-15 min per side for med rare. Let stand 10 min before slicing diagonally across grain.

Meanwhile, prepare relish. Whisk vinegar, chilies, and green onions in medium bowl. Whisk in oil in thin stream. Add the rest and salt & pepper to taste. Spoon over meat to serve.

--Shelly Smith

Great Depression Cake

Preheat oven to 350 degrees. Grease a 9 x 13 pan.

In a large saucepan, simmer for 10 minutes, stirring occasionally:
2 cups sugar
2 cups root beer
1/2 cup shortening
1 apple, peeled and grated

Set aside to cool for at least 10 minutes.

Blend together in a bowl:
2 cups flour
1 teaspoon baking soda
2 teaspoons baking powder
1 Tablespoon allspice
1 Tablespoon cinnamon
1 Tablespoon cloves
1 Tablespoon nutmeg

Combine the dry and the wet ingredients in the bowl. Pour batter into pan.

Bake 25-30 minutes or until a toothpick comes out clean.
When cooled, dust with powdered sugar.

Stays nice and moist even uncovered. They didn't have plastic wrap in the 30's :)

Sweet Potato Dip

1 yellow onion

1 1/2 lbs yams

1/4 tsp olive oil

2 Tbsp or more tahini (sesame paste)

salt & pepper

Remove the paper outer layer of onion. Rub the onion and yams with oil. Wrap in foil separately and bake at 400 til soft (about 1 hour). Cool enough to handle and peel yams and the outer 2 or 3 layers of onion. In a food processor, puree the yams and onion. Add tahini. Mix until creamy. Season with salt and pepper. Serve with green pepper strips and celery. (or whatever you want)

-Sheila Madsen

Stuffed Tomatoes

8 small tomatoes (or use 15 or so

cherry tomatoes)

9 oz fresh spinach

1/2 cup feta cheese, crumbled

2-3 Tbsp plain yogurt

1-2 cloves garlic, minced

1/2 tsp oregano

salt & pepper

Cook the spinach in a large skillet with a tiny bit of oil for about 2 minutes until bright green and wilted. Let cool and squeeze the moisture out. Chop finely and put in a bowl. Add the rest except the tomatoes.

Cut the tops off the tomatoes and spoon out the middle. Fill tomatoes with the spinach.

--Sheila Madsen

Help!

I'm in Seattle from out of town until the middle of April. Sadly, I have no library card and need a specific book for a class I'm taking. Do any of you have a copy of How to Raise a Healthy Child in Spite of Your Doctor by R.S. Mendelsohn that you would be willing to lend me for a week or two? If so call me, Ginger, 435-590-0868.