COLLARD GREEN, OLIVE AND CAPER SPREAD Tired of the same old spinach dips and spreads? Want something new, something different, that tastes like it came out of a Five Star Kitchen? You came to the right place - the only place! Makes 2-2/3 cups 14 oz. pkg. froz. PictSweet Chopped Collard Greens - cook in … Continue reading Collard Green, Olive And Caper Spread
APPLE CELERY SLAW A festive, yet simple coleslaw that can stand up to any Main Dish event! Happy Holiday! Makes approx. 9 cups 2 lg. red apples, washed, cored and cut into approx. 1/2 inch cubes 1 t. turmeric 1 c. diced celery - cut stalks from end to end into 3rds, then crosswise into … Continue reading Apple Celery Slaw
AFC MUSHROOM BOLOGNESE SAUCE © One of Steve's favorite sauces was a bolognese sauce, essentially meat sauce with tomatoes, garlic and a bunch of other stuff. Both our mothers made it, but didn't call it that. Spaghetti sauce they called it. All spaghetti sauce back then had meat in it. Times change, but sometimes we still … Continue reading AFC Mushroom Bolognese Sauce
BAKED VEG CHEESE AND VEAL CANNELLONI We use the other white plant meat for this fine American-Italian casserole. Veg veal! I think I've had veal once or twice aside from a luncheon sandwich meat called veal loaf back in the long ago days. I recall it not having much flavor - not the loaf that … Continue reading BAKED VEG CHEESE AND VEAL CANNELLONI
CASHEW PAPRIKASH CHEESE SAUCE An easy to make, delicious cheese sauce using raw cashews that have been cooked till soft, then blended with flavor enhancing ingredients - carrot juice being one of them! Take a look! Makes 4 cups 8.5 oz. pkg. raw, whole cashews, unsalted & unroasted 4 c. water 1 t. salt 2 … Continue reading CASHEW PAPRIKASH CHEESE SAUCE
