Whats Burning?

A Sizzling Hot Compilation of the Coolest Burner Recipes.

by Spankey LoveJoy, and the Burning Man Community

Arranged for Printing by Swartie

DEDICATION Thanks to all of you who participated & contributed to make this huge collaborative effort a success! This special cookbook is a sizzling hot compilation of the coolest burner recipes! Many of the sizzling hot recipes in this book were contributed by participants in the Burning Man Community, who are from Black Rock City, an expressive, intentional community of more than 50,000 people, gathered together for the week long Burning Man Festival in the heart of the Nevada Desert. These artistically inspired recipes are to be used for educational purposes only! *Not to be attempted at home, these dangerous recipes are to be burned -- by only highly trained professionals. Use flamethrowers at your own risk. Remember to use all necessary safety equipment in your kitchen, fire alarms, fire

extinguishers, towels, fire suits, safety goggles, gloves, & smoke & dust masks.

Table of Contents
BEFORE THE FEAST SOUP OF THE DAY WET YOUR WHISTLE UNDER THE SEA PLAYA TASTIC VEG OUT CAVEMAN BACON SWEET TOOTH POTPOURRI

BEFORE THE FEAST

Madelaine Miller Barbecue Deviled Eggs

Ingredients 12 large eggs cup mayonnaise 1/3 cup finely chopped smoked pork 1 Tbsp Dijon mustard tsp salt tsp pepper 1/8 tsp hot sauce Garnish: paprika Preparation Place eggs in a single layer in a large saucepan; add water to a depth of 3 inches. Bring to a boil; cover, remove from heat, & let stand 15 minutes. Drain & fill pan with cold water & ice. Tap each egg firmly on the counter until cracks form all over the shell. Peel under cold running water. Cut eggs in half lengthwise & carefully remove yolks. Mash yolks with mayonnaise. Stir in pork & next 4 ingredients; blend well. Spoon yolk mixture evenly into egg white halves. Garnish, with paprika if desired.

Betty Vegan Guacamole

2 Haas avocados 1-2 Tbsp lime or lemon juice cup onion, chopped cup red bell pepper Chopped jalapenos, to taste Cumin, to taste Sea salt & pepper, to taste Remove the meat of 2 Haas avocados from their skin. Begin by FIRST removing the little nubby thing that you usually find at the end of your avocado -- this will ensure it doesn't accidentally end up in your vegan guacamole! Cut avocados in half -- do this by cutting from top to bottom on both sides of the avocado. Then holding both halves give it a little twist just before you pull the 2 halves apart. You'll be left with the pit on only one side of the avocado. Remove the pit & toss. Using a spoon, scoop out the avocado & place into a bowl, mashing it (with a fork) until desired consistency is reached. Next, stir lime or lemon juice into the avocado. This is not only for flavor, but to keep the pretty green color. :O) Finally, add chopped bell pepper & jalapenos. Sprinkle with cumin & sea salt, to taste. Serve with tortilla chips, soft pitas, or pita crisps -- heat oven to 400F, cut pitas in half & lay halves on a baking sheet, bake until crisp, break into bite-sized pieces. Yield: 1-2 cups, depending on size of your avocados

Angie Vegan Mini Cheese 'n Chive Muffins

These are beloved by all who feast upon them. Seriously, they're fabulous. cup Earth Balance (or other non-dairy butter) 2 cups Follow Your Heart Cheddar Cheese (or other vegan cheese), shredded 2 cups unbleached white flour 1 cup dairy-free sour cream 1 Tbsp baking powder 2 Tbsp chives (can use the kind in a spice jar, or use chop fresh chives) 1. Preheat oven to 375F. 2. Melt butter in a medium saucepan over medium heat. Add cheese & cook 2 minutes, stirring constantly. Stir in flour, sour cream, baking powder & chives. Mixture will be very thick. 3. Spoon batter into ungreased mini muffin pans, filling 2/3 full. Bake for 20 to 22 minutes. Remove muffins from pans immediately. Serve warm, gently reheating if necessary. Yield: 4 dozen mini muffins

10

Medicine Man Swiss Cheese Fondue

Ingredients 1 clove Garlic 1 lb Swiss cheese, grated fine 3 Tbsp Flour 2 cups Dry White Wine (Rhine, Riesling, Chablis) Salt & Pepper to taste Few grains Nutmeg 6 Tbsp Kirshwasser Preparation 1. Rub sides of earthenware dish with garlic. 2. Dredge cheese in flour. 3. Pour wine into dish & heat until almost boiling. 4. Add cheese to wine with salt, pepper & nutmeg. 5. Stir constantly with wooden spoon until bubbling. 6. Add Kirshwasser & serve hot over alcohol lamp. 7. If it becomes too thick, stir in preheated wine. Makes 6 - 8 servings.

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Chellebelle Artichoke, Cheese & Olive Antipasto

Ingredients 3 (6. 5 oz) jars marinated artichoke hearts, undrained 1 (12 oz) jar roasted red bell peppers, drain & slice 1 (15 oz) can black olives, drained 1 pound smoked provolone cheese, diced 1/3 cup olive oil cup balsamic vinegar tsp dried oregano 1 clove garlic, finely chopped 1 pinch salt & pepper to taste 8 fresh basil leaves, cut into thin strips Preparation Pour the jars of artichoke hearts with all their liquid into a 1 quart or larger container with a tight sealing lid. Add the bell peppers, black olives, & provolone cheese. In a medium bowl, whisk together the olive oil, balsamic vinegar, oregano, garlic, salt & pepper. Pour over the ingredients in the container. Seal the lid, & refrigerate for at least 3 hours, shaking gently about once per hour. To serve, allow the mixture to come to room temperature. Soon onto serving plates, & top with basil shreds as a garnish.

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13

Charlotte Veggie Dip

Ingredients cup mayonnaise cup sour cream cup jarred roasted red bell peppers* cup finely chopped onion cup finely chopped green bell pepper tsp salt 1/8 tsp garlic powder 1/8 tsp pepper 1/8 tsp hot sauce Baby carrots, celery sticks, radish slices Preparation Drain & chop roasted red bell peppers. Stir together first 9 ingredients in a medium bowl. Cover & chill at least 2 hours. Serve dip with baby carrots, celery sticks, & radish slices. *1 (2 oz) jar diced pimiento, drained, may be substituted.

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Jill Hough Grilled Pepper Poppers

Ingredients cup (4 oz) soft goat cheese cup (4 oz) fat-free cream cheese, softened cup (2 oz) grated fresh Parmesan cheese cup finely chopped seeded tomato 2 Tbsp thinly sliced green onions 2 Tbsp chopped fresh sage tsp kosher salt 2 Tbsp chopped fresh cilantro 16 jalapeno peppers, halved lengthwise & seeded (about 1 pounds) Cooking spray Preparation 1. Prepare grill to medium-high heat. 2. Combine first 7 ingredients in a bowl, stirring well. 3. Spoon about 2 tsp of the cheese mixture into each pepper half. 4. Place pepper halves, cheese side up, on grill rack coated with cooking spray. 5. Grill peppers 5 minutes or until bottoms of peppers are charred & cheese mixture is lightly browned. 6. Carefully place peppers on a serving platter. 7. Sprinkle with cilantro.

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Seffon Tasty Vegan Hummus

Ingredients 2 cups cooked or canned garbanzo beans 1-2 cloves of garlic 1-2 green onions, chopped Extra-virgin olive oil Lemon juice Roasted sesame tahini Cumin Salt & pepper Paprika, Pine Nuts (for garnish) Preparation In a food processor, place garbanzo beans. Add the rest of the ingredients to taste, until you simply melt from the purely delicious taste. ;O) Place in bowl. Drizzle with extra-virgin olive oil. Sprinkle with paprika & pine nuts. Serve with warm soft pitas, or pita crisps -- heat oven to 400F, cut pitas in half & lay halves on a baking sheet, bake until crisp, break into bite-sized pieces. Yield: 3 cups hummus (+/-) Variations: Add your favorite spicy flavors to "up" the heat. Saut the garlic or some chopped yellow onions, until softened before adding to the hummus. Add some diced pimiento pieces to add a little color & a bit of zing.

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Medicine Man 7 Layer Dip

Ingredients 16 oz Sour Cream 1 oz Taco Seasoning 2 16 oz Cans Refried Beans 16 oz Salsa 2 cups Cheese, Shredded 4 oz Black Olives, Sliced 2 cups Lettuce, Shredded 1 Large Tomato, Chopped 2 Avocados, Diced cup Green Onions, Chopped Tortilla Chips Preparation 1. Mix sour cream & taco seasoning. 2. Chill for 30 Min. 3. Combine beans & salsa in sauce pan. 4. Heat on Medium. 5. Cool down beans & salsa. 6. Spread beans & salsa in 11x13 inch pan. 7. Spread sour cream mix over beans. 8. Layer the cheese, olives, lettuce, tomatoes, avocados & green onions.

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Oscar Loaded Baked Potato Dip

Ingredients 1 (2.1 oz) pkg fully cooked bacon slices 1 (16 oz) container sour cream 2 cups (8 oz) freshly shredded sharp Cheddar cheese 1/3 cup sliced fresh chives 2 tsp hot sauce Garnishes: cooked, crumbled bacon; sliced fresh chives; freshly cracked pepper Preparation 1. Microwave bacon according to pkg directions until crisp; drain on paper towels. 2. Cool 10 minutes; crumble. 3. Stir together bacon & next 4 ingredients. 4. Cover & chill 1 to 24 hours before serving. 5. Garnish, if desired. 6. Serve with crispy, warm waffle fries. Store leftovers? in refrigerator up to 7 days.

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Michelle Vegan Cheesy Mustard Bites

Ingredients 1 baguette, sliced on the diagonal into 24 pieces 1 large tomato, seeds removed, coarsely chopped cup nutritional yeast 2 Tbsp flour tsp salt 1 cup water 1 Tbsp extra-virgin olive oil 1 tsp Bragg's Liquid Aminos (or Tamari) 2 tsp Dijon mustard Preparation Preheat oven to 350F. Brush bread with a little extravirgin olive oil & lightly toast in oven, about 10 minutes. In the meantime, whisk the nutritional yeast, flour, & salt in a small saucepan. Add the water, oil & Braggs, & stir over medium heat until sauce starts to thicken. Stir in mustard & simmer on low heat until warmed throughout. When the bread is toasted, spoon sauce onto each slice. Sprinkle with chopped tomatoes, salt & pepper. Arrange slices on a baking sheet & broil for a few minutes until the sauce is warmed & has a few brown spots & the tomatoes are slightly roasted. Yield: 2 dozen

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Claire Coombs Freedom Chunky Chicken Salad

I never measure ingredients, but make a guess for you. Chunks of cooked chicken as you wish, canned chicken works... OK......so let's add a guessamation: 2 cups of chix (fresh or canned) All ingredients are optional: How bout that for freedom! cup of chopped celery cup of chopped onion (red and/or white onion works fine) Add more mayo for moisture & taste! Start with cup of mayo (I like Trader Joes: no low-fat for me!) 1 or 2 Tbsp mustard (any kind you want) cup golden raisins and/or dried cranberries A good pinch of basil (fresh chopped, or dried) Curry powder to taste (or use whatever spices you like: basil, garlic, oregano...... Have fun, share, enjoy, and be free!

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Carl Sue Better pigs in a blanket

Ingredients 1 Pillsbury croissant rolls 2 Avocados 1 bag of pepperoni 1 iceberg lettuce Swiss cheese (optional in my case) Preparation 1. Unroll & separate croissant rolls. 2. Place a pepperoni on croissant roll. 3. If you want cheese add a slice here. 4. Cut a piece of lettuce & place it on the pile. 5. Place a slice of Avocado on piece of lettuce. 6. Fold the croissant roll up over contents & seal it or you will have a hard time baking. 7. Toss in oven till croissant is cooked.

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Tony V Vegan Guacamole

Ingredients 2 Haas avocados 1-2 Tbsp lime or lemon juice cup onion, chopped cup red bell pepper Chopped jalapenos, to taste Cumin, to taste Sea salt & pepper, to taste Preparation Remove the meat of 2 Haas avocados from their skin. Begin by FIRST removing the little nubby thing that you usually find at the end of your avocado -- this will ensure it doesn't accidentally end up in your vegan guacamole! Cut avocados in half -- do this by cutting from top to bottom on both sides of the avocado. Then holding both halves give it a little twist just before you pull the 2 halves apart. You'll be left with the pit on only one side of the avocado. Remove the pit & toss. Using a spoon, scoop out the avocado & place into a bowl, mashing it (with a fork) until desired consistency is reached. Next, stir lime or lemon juice into the avocado. This is not only for flavor, but to keep the pretty green color. :O) Finally, add chopped bell pepper & jalapenos. Sprinkle with cumin & sea salt, to taste.

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Vegan Guacamole continued. . .

Serve with tortilla chips, soft pitas, or pita crisps -- heat oven to 400F, cut pitas in half & lay halves on a baking sheet, bake until crisp, break into bite-sized pieces. Yield: 1-2 cups, depending on the size of your avocados Variations: Add chopped tomato on top, or mix into guacamole. Vary the chilies, depending on desired level of spice.

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SOUP OF THE DAY

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Markus Tomato, Lentil & Vegetable Soup

Ingredients 1 cup of red lentils, rinsed 1 tin of plum tomatoes 1 onion, chopped 2 large potatoes, peeled & diced 1 sweet potato (or carrot) diced 2 sticks of celery, chopped 1 handful of pasta 10 fresh sage leaves (or a tsp of dried) 1 tsp of Vegan stock or other stock of choice 1 handful of greens, chopped (we used kale) Salt & Black Pepper (to taste) Preparation 1. Place lentils in large pan & cover with water. 2. Bring to a boil, then turn down to simmer. 3. Prepare the vegetables & add them to the pan with the tomatoes, pasta, stock & herbs - add more water if you need, if too thick. 4. Cook at a low simmer until vegetables & pasta are tender, (probably about 20 minutes). 5. Add the greens for the last couple of minutes of cooking time & season to taste.

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Amanda Panda Cream of Tomato Soup

Ingredients 2 tins of plum tomatoes About a cup of water (rinse out the tins with it) 1 onion 5 cloves of garlic 2 medium sweet potatoes, peeled & chopped 1 or 2 handfuls of cashew nuts Sea Salt (to taste) Preparation 1. Place the tomatoes & water in a pan & bring to the boil, adding the onion, sweet potato & garlic as it heats. 2. Once it boils, turn down to a simmer for 10-15 minutes, until potatoes are soft. 3. Place soup in a blender & add the cashew nuts. 4. Blend & taste for seasoning, add salt as desired. *Note: If your blender is not very strong, try soaking the cashews in water overnight to soften them before using.

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Ashley Vegan Chicken Noodle Soup

Ingredients 1 leek, finely chopped 2 carrots, thinly sliced 2 cloves of garlic, finely chopped 1 handful of small broccoli florets 1 tin of sweetcorn (320g or thereabouts) 1 pack of vegan noodles* Chicken substitute, torn up into bite-size pieces 1 stock cube (we used Kallo Organic) Enough water to cover well Salt (to taste) Preparation Place all the vegetables except sweetcorn in a large pan & cover with water. Bring to the boil & turn down to simmer for a few minutes. Crumble up the noodles & add the sweetcorn, chicken sub & stock, add more water if needed & bring back to boil & then switch off & leave to slow cook for about 10 minutes - season & eat :) (*For the Vegan Noodles: Supernoodle style though other cheaper brands are just as good - discard the flavour sachet). Alternatively you could use some spaghetti or other pasta/noodles of your choice broken up & increase cooking time a bit.

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Zhenia Nagorny
I wanted to submit one of my favorite winter recipes:

LEBANESE LENTIL SOUP (Serves 6)

Ingredients 1 cups lentils 8 cups water or chicken stock 1 Tbsp salt, or to taste cup extra-virgin olive oil 2 medium red onions, finely chopped tsp ground black pepper 3 Tbsp fresh lemon juice cup chopped cilantro/coriander or parsley Lemon wedges Preparation Combine lentils, water & salt in a 5 to 6 quart pot. Bring to a boil. Then lower heat, cover & simmer gently about 20 minutes while you cook the onions. Heat olive oil in a large frying pan over medium-high heat. Add onions & cook, stirring often, until they turn a very dark brown color, about 15-20 minutes. Stir constantly during last 5 to 10 minutes of cooking to prevent burning. (It may be necessary to reduce heat to medium.) When onions are well browned, add 1 cup simmering lentil water to the pan with the onions. Stand back; the water will sizzle & steam. Continue cooking, stirring every now & then, until the water has almost totally evaporated, about 3-5 minutes.

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Scrape onion mixture into the pot with the lentils. Stir in the pepper. Cover & simmer 10 more minutes. Remove soup from heat, cool & refrigerate 4 to 6 hours, then reheat before serving. (It needs to stand in order to thicken. The soup can be made a day or two ahead, refrigerated & reheated. ) To serve, reheat soup & ladle into bowls. Stir Tbsp lemon juice into each bowl & finish each with a sprinkle of cilantro or parsley. Serve with lemon wedges. Thanks! Zhenia

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WET YOUR WHISTL E

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Spankey COSMOPOLITAN Cocktail

2 1 1 1 1 Parts ABSOLUT CITRON Part Orange Liqueur Part Cranberry Juice Splash Lime Juice Twist Orange

Fill a shaker with ice cubes. Add all ingredients. Shake & strain into a chilled cocktail glass. Garnish with orange.

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Menth Fruit Crush:

7 2 1 1 2 cups Water cups Sugar (46oz) Can Pineapple Juice (12oz) Can Frozen Lemonade (12oz) Cans Orange Juice

1. Boil Water & dissolve sugar into it. 2. Add Juices. 3. Serve over ice. -----------------------------------------------------

Paul-E Acapulco Gold Drink

cup pineapple juice 2 Tbsp coconut creme 2 Tbsp whipping cream 2 Tbsp coconut 1. Mix in a blender. 2. Garnish. 3. Place sliced pineapple on rim of glass.

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Jenn Southern Sweet Iced Tea

We in the south make the best iced tea you'll find. Maybe it's how it's done, or maybe it is the water in the south, or maybe it's just that a southern belle has put a lot of TLC into making the tea. Who knows! We recommend Luzianne Tea Bags if available. 3 Family size tea bags 2 cups of cold water 1 cup of sugar 1. Place two cups water in pot & add tea bags. 2. Bring to a boil, do not continue boiling. 3. Remove from heat & let steep. 4. Pour warm tea into empty pitcher. 5. Add the sugar & stir until the sugar is dissolved. 6. Fill remaining pitcher with cold water. Optional - some women say they use less water & add ice to the tea.

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Martha Watermelon Lemonade

1 lbs sliced seedless watermelon, rind removed cup(s) fresh lemon juice cup(s) mild honey (such as orange blossom) Zest of 1 lemon 1 lemon, thinly sliced, for garnish In the bowl of a food processor, place watermelon & process until very smooth. Strain through a coarse sieve set over a bowl, stirring to push through any pulp. Pour juice into a large pitcher. Add lemon zest. In a bowl, whisk lemon juice & honey until honey dissolves; stir into watermelon juice. Stir in 1 cups cold water; cover & refrigerate until very cold. Serve over ice & garnish with lemon slices. -----------------------------------------------------

Spankey Summertime
1 Part ABSOLUT VODKA 1 Part Dry Vermouth 1 Part Lemon Juice Tonic Water 1 Slice Grapefruit Fill a chilled highball glass with ice cubes. Add ABSOLUT Vodka, dry vermouth & lemon juice. Top up with tonic water. Garnish with grapefruit.

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Martha Lime-aide
1 cup(s) sugar 1 cup(s) fresh lime juice Lime wedges for garnish (14 to 16 limes total) Heat sugar & 1 cup water in a small saucepan over medium heat, stirring, until sugar has dissolved, 5 to 6 minutes. Stir together lime juice & 5 cups water in a large pitcher; stir in sugar syrup. Refrigerate until cold (or up 2 days in an airtight container). Garnish each serving with a lime wedge. -----------------------------------------------------

Martha Lemon-aide
1 cup(s) sugar 6 large lemons, seeded & juiced Lemon wedges for garnish Bring the sugar & 1 cup of water to a boil in a small saucepan. Stir occasionally until sugar dissolves completely. Cool. Stir the syrup, unstrained lemon juice, & 4 cups of cold water together in a large pitcher. Chill. Serve over ice. Garnish each serving with a lemon wedge.

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David Bellini
2 oz peach juice or peach puree 4 oz Champagne 1. Pour the peach juice or peach puree into a Champagne flute. 2. Slowly add the Champagne. 3. Enjoy! -----------------------------------------------------

Dale W Lemon Drop Martini

white sugar 1 long strip of lemon zest 1 (1.5 fluid oz) jigger citron vodka oz lime juice 1 oz sweet & sour mix 1 cup crushed ice Moisten the edges of a martini glass with a little lime juice, & then dip moistened edges into sugar. Place the lemon zest strip in the martini glass. Combine vodka, lime juice, sweet & sour mix, & ice in a shaker. Shake vigorously, & strain into a martini glass.

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ChixRock Baby Blue Punch

1 1 1 8 1 (0.13 oz) pkg blue, berry unsweetened drink mix (2 liter) bottle lemon-lime carbonated beverage (64 fluid oz) bottle white cranberry juice scoops vanilla ice cream cup white sugar, or to taste

In a large punch bowl, stir together the drink mix, lemon-lime soda, & white cranberry juice. Taste, & stir in sugar to your liking. (I like to add the whole cup.) Float scoops of ice cream on the top. The ice cream melts somewhat & turns the punch a beautiful baby blue color with frothy white clouds floating on the top. -----------------------------------------------------

Sherri Lemon~Lime Ginger Ale

1 handful of grapes 1 apple, cored & sliced inch fresh ginger (less, if taste too strong for you) lime & lemon sparkling mineral water Remove the grapes from the stem. Juice the apple & ginger together, then juice the rest of the fruit. Pour the juice in a large glass & fill to the top with sparkling water & serve with ice.

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Sarah-May Cinnapear Smoothie

2 pears, quartered & cores removed 1 banana cut into chunks 1 cup milk cup vanilla yogurt tsp ground cinnamon 1 pinch ground nutmeg Place the pears, banana, milk, yogurt, cinnamon, & nutmeg into a blender. Cover, & puree until smooth. Pour into glasses to serve. -----------------------------------------------------

Joshua Frosty Orangeliciousness Smoothie

cup fat-free vanilla ice cream cup orange juice 1 orange, peeled & frozen 1 tsp orange zest (optional) Place all ingredients in a blender & combine. Enjoy!

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JenZ Mint & Fruit Smoothie:

cup red seedless grapes, frozen cup unsweetened applesauce, or to taste 1 Tbsp fresh lime juice 3 frozen strawberries 1 cup cubed fresh pineapple 3 fresh mint leaves Place frozen grapes, applesauce, & lime juice into a blender. Puree until smooth. Add frozen strawberries, cubed pineapple, & mint leaves. Pulse a few times until the strawberries & pineapple are in small bits. -----------------------------------------------------

Brueggemeier PINA COLADA SLUSH:

8 cup water 3 cup sugar Juice of 4 lemons 1 (6 oz) can frozen orange juice 1 (46 oz) can pineapple juice 1 can coconut cream 1 (26 oz) bottle rum or vodka Combine water & sugar & boil for 5 minutes. Add remaining ingredients. Freeze at least 24 hours. When ready to serve, fill glasses half full with slush & fill with 7-Up.

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Ash Crack Blueberry Martini:

1 1 1 1 1 liter vodka pint blueberries, rinsed & dried cup raspberry flavored liqueur lime, juiced twist lime zest, for garnish

To make the blueberry vodka: Pour out approximately 1/3 of the bottle of vodka into a holding container; set aside. Score each blueberry with a small nick & place into vodka bottle. With the vodka previously set aside, fill the vodka bottle until just below the neck. Add just enough raspberry liqueur to top off the bottle. Let sit in a dark place for 2 weeks. To make the martinis: In a cocktail shaker filled with ice, combine 2 parts blueberry vodka, 1 part raspberry liqueur, & a dash of lime juice. Shake vigorously & strain into glass. Garnish with twist of lime zest.

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Mikey Mike Salty Dog Cocktail

1 Part ABSOLUT VODKA 2 Parts Grapefruit Juice 1 Peel Grapefruit Fill a rocks glass with ice cubes. Add all ingredients. Garnish with grapefruit. -----------------------------------------------------

Mathilda Sunshine Sparkling Juice

2 3 1 1 2 1 2 lemons large oranges (6 oz) can frozen lemonade concentrate liter club soda (750 milliliter) bottles sparkling apple cider Tbsp white sugar trays ice cubes

Thinly slice the lemons & the oranges & place in a large punch bowl. Pour in the thawed lemonade. Gently stir in the club soda & the sparkling apple cider. Add sugar to taste. Add ice.

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Steven After Midnight

2 1 2 1 tsp instant coffee glass of cold milk tsp instant cocoa dash cream

Add coffee & cocoa to milk mix well. Add cream to smoothen. Serve highball glass over ice or without ice -----------------------------------------------------

Valerie Lynne Greatness Fruit Punch

2 cups white sugar 6 cups water 2 (3 oz) pkgs strawberry gelatin mix 1 (46 fluid oz) can pineapple juice 2/3 cup lemon juice 1 quart orange juice 2 (2 liter) bottles lemon-lime soda In a large saucepan, combine sugar, water, & strawberry flavored gelatin. Boil for 3 minutes. Stir in pineapple juice, lemon juice, & orange juice. Divide mixture in half, & freeze in 2 separate containers. When ready to serve, place the frozen contents of one container in a punch bowl, & stir in 1 bottle of lemonlime soda until slushy.

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Pete Sex on the Playa

Mexican beer joins the party in this take on the classic cocktail "Sex on the Beach." Out of personal preference, I use pomegranate juice instead of cranberry juice, but either one works well. "Sex on the Playa" is best when enjoyed with someone else! Ingredients 8 oz Mexican pale lager (Corona), chilled 1 oz peach schnapps 1 oz vodka 2 oz orange juice, chilled 2 oz pomegranate juice, chilled (you can substitute cranberry juice) crushed ice pomegranate seeds (optional) Preparation Mix the beer, peach schnapps, vodka & juices in a tall mixing glass or cocktail shaker. Fill two cocktail glasses with crushed ice & pour in the cocktail. Garnish with pomegranate seeds if desired. Serves 2

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UNDER THE SEA

46

Rayne Halibut with Zesty Peach Salsa

MARINADE: 1/3 cup orange juice 2 Tbsp canola oil 2 Tbsp lime juice 1 Tbsp brown sugar 2 tsp grated lime peel 1 garlic clove, minced tsp salt 4 (6 oz) halibut steaks SALSA: 2 cups chopped fresh or frozen peaches cup chopped sweet red pepper cup chopped red onion 1 jalapeno pepper, seeded & chopped* 2 Tbsp orange juice 1 Tbsp minced fresh cilantro 2 tsp lime juice tsp salt In a bowl, combine the first seven ingredients; mix well. Remove cup for basting; cover & refrigerate. Pour remaining marinade into a large resealable plastic bag; add the halibut. Seal bag & turn to coat; refrigerate for 2 hours. In a bowl, combine salsa ingredients; cover & refrigerate until serving. If grilling the fish, coat grill rack with nonstick cooking spray before starting the grill. Drain & discard marinade from fish. Grill, uncovered, over medium heat or broil 46 inches from the heat for 4-6 minutes on each side or until fish flakes easily with a fork, basting occasionally with reserved marinade. Serve with the peach salsa.

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Mabcat Grilled Fish Tacos with Chipotle-Lime Dressing

Ingredients MARINADE: cup extra virgin olive oil 2 Tbsp distilled white vinegar 2 Tbsp fresh lime juice 2 tsp lime zest 1 tsp honey 2 cloves garlic, minced tsp cumin tsp chili powder 1 tsp seafood seasoning, such as Old Bay tsp ground black pepper 1 tsp hot pepper sauce, or to taste 1 pound tilapia fillets, cut into chunks DRESSING: 1 (8 oz) container light sour cream cup adobo sauce from chipotle peppers 2 Tbsp fresh lime juice 2 tsp lime zest tsp cumin tsp chili powder tsp seafood seasoning, such as Old Bay Salt & pepper to taste TOPPINGS: 1 (10 oz) pkg tortillas 3 ripe tomatoes, seeded & diced 1 bunch cilantro, chopped 1 small head cabbage, cored & shredded 2 limes, cut in wedges

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Grilled Fish Tacos continued

Preparation To make the marinade, whisk together the olive oil, vinegar, lime juice, lime zest, honey, garlic, cumin, chili powder, seafood seasoning, black pepper, & hot sauce in a bowl until blended. Place the tilapia in a shallow dish, & pour the marinade over the fish. Cover, & refrigerate 6 to 8 hours. To make the dressing, combine the sour cream & adobo sauce in a bowl. Stir in the lime juice, lime zest, cumin, chili powder, seafood seasoning. Add salt, & pepper in desired amounts. Cover, & refrigerate until needed. Preheat an outdoor grill for high heat & lightly oil grate. Set grate 4 inches from the heat. Remove fish from marinade, drain off any excess & discard marinade. Grill fish pieces until easily flaked with a fork, turning once, about 9 minutes. Assemble tacos by placing fish pieces in the center of tortillas with desired amounts of tomatoes, cilantro, & cabbage; drizzle with dressing. To serve, roll up tortillas around fillings, & garnish with lime wedges.

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Acadia Boi Blackened Tuna Steaks & Mango Salsa

Ingredients 2 2 2 4 Tbsp olive oil Tbsp lime juice cloves garlic, minced tuna steaks

1 fresh mango - peeled, pitted, & chopped cup finely chopped red bell pepper Spanish onion, finely chopped 1 green onion, chopped 2 Tbsp chopped fresh cilantro 1 jalapeno pepper, seeded & minced 2 Tbsp lime juice 1 tsp olive oil 2 1 1 2 1 1 1 1 1 4 Tbsp paprika Tbsp cayenne pepper Tbsp onion powder tsp salt tsp ground black pepper tsp dried thyme tsp dried basil tsp dried oregano Tbsp garlic powder Tbsp olive oil

*Continued on next page

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Blackened Tuna Steaks continued

Preparation Whisk together the olive oil, lime juice, & garlic in a bowl. Rub the tuna steaks with the mixture. Place the steaks in a sealable container & chill in refrigerator 3 hours. Combine the mango, bell pepper, Spanish onion, green onion, cilantro, & jalapeno pepper in a bowl; stir. Add the lime juice & 1 tsp olive oil & toss to combine. Chill in refrigerator 1 hour. Stir together the paprika, cayenne pepper, onion powder, salt, pepper, thyme, basil, oregano, & garlic powder in a bowl. Remove the tuna steaks from the refrigerator & gently rinse with water & then dip each side of each steak in the spice mixture to coat. Heat 2 Tbsp olive oil in a large skillet over medium heat. Gently lay the tuna steaks into the hot oil. Cook the tuna on one side for 3 minutes; remove to a plate. Pour the remaining 2 Tbsp olive oil into the skillet & let it get hot. Lay the tuna with the uncooked side down into the skillet & cook another 3 minutes; remove from heat immediately. Spoon about cup of the mango salsa onto each of 4 plates. Lay the tuna steaks atop the salsa & serve immediately.

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Shannon Bluestein Grant's Special Mardi Gras Pasta

Ingredients 1 (12 oz) pkg dry fettuccine pasta cup butter 3 Tbsp green onions, chopped cup sliced mushrooms cup chopped andouille sausage 2 Tbsp minced garlic cup chopped tomato 1 cup fresh shrimp - peeled, deveined, & chopped 1 Tbsp dry white wine 1 Tbsp lemon juice 1 cup heavy cream 1 1/3 Tbsp chopped green bell pepper 1 1/3 Tbsp chopped red bell pepper 1 1/3 Tbsp chopped yellow bell pepper cup diced cold butter 1 Tbsp chopped fresh parsley Salt & ground black pepper to taste

52

Grants Special Mardi Gras Pasta continued

Preparation Fill a large pot with lightly salted water & bring to a rolling boil over high heat. Once the water is boiling, stir in the fettuccine, & return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink. Melt cup of butter in a large skillet over medium heat, & cook & stir the green onions, mushrooms, & andouille sausage until the mushrooms begin to release their liquid, about 5 minutes. Stir in garlic & tomato, & cook, stirring often, until the garlic is fragrant, 3 minutes; stir in the shrimp, & cook & stir until the shrimp are opaque & pink, about 3 more minutes. Pour in white wine & lemon juice, & cook until the liquid has reduced by half, about 8 minutes. Pour in heavy cream, & cook until the cream has reduced & thickened. Stir in the green, red, & yellow bell pepper. Drop in about 2 Tbsp of the diced cold butter. Holding the skillet by the handle, swirl the sauce over mediumlow heat until the butter has melted & incorporated; repeat several times with 2 more Tbsp of butter until all remaining butter is incorporated. Remove the sauce from the heat, & stir in parsley. Season to taste with salt & black pepper. Gently toss the sauce with the cooked fettuccine to serve.

53

J - Zeller Peppered Shrimp Alfredo

Ingredients 12 oz penne pasta cup butter 2 Tbsp extra-virgin olive oil 1 onion, diced 2 cloves garlic, minced 1 red bell pepper, diced pound Portobello mushrooms, diced 1 pound medium shrimp, peeled & deveined 1 (15 oz) jar Alfredo sauce cup grated Romano cheese cup cream 1 tsp cayenne pepper, or more to taste Salt & pepper to taste cup chopped parsley Preparation Bring a large pot of lightly salted water to boil. Add pasta & cook 8 to 10 minutes or until al dent; drain. Meanwhile, melt butter together with the olive oil in a saucepan over medium heat. Stir in onion, & cook until softened & translucent, about 2 minutes. Stir in garlic, red pepper, & mushroom; cook over medium-high heat until soft, about 2 minutes more. Stir in the shrimp, & cook until firm & pink, then pour in Alfredo sauce, Romano cheese, & cream; bring to a simmer stirring constantly until thickened, about 5 minutes.

54

Peppered Shrimp Alfredo continued

Season with cayenne, salt, & pepper to taste. Stir drained pasta into the sauce, & serve sprinkled with chopped parsley.

55

Blue Bayou Calamari

Ingredients 3 cups vegetable oil cup all-purpose flour 1 tsp salt 1 tsp dried oregano tsp ground black pepper 12 squid, cleaned & sliced into rings 1 lemon - cut into wedges, for garnish Preparation Preheat oil in a heavy, deep frying pan or pot. Oil should be heated to 365F (180C). In a medium size mixing bowl mix together flour, salt, oregano & black pepper. Dredge squid through flour & spice mixture. Place squid in oil for 2 to 3 minutes or until light brown. Beware of overcooking, squid will be tough if overcooked. Dry squid on paper towels. Serve with wedges of lemon.

56

Uga Muddy Lobster Ravioli in Tomato Cream Sauce with Shrimp

Ingredients For the Shrimp Stock: pound unpeeled large shrimp 1 yellow onion, quartered 2 stalks celery with leaves, cut into pieces 1 lemon, halved 1 Tbsp dried basil 1 Tbsp dried oregano 1 Tbsp dried thyme 2 Tbsp whole black peppercorns cup chopped fresh flat-leaf parsley 3 cups water For the Sauce: 1 Tbsp unsalted butter 1 shallot, minced 2 cloves garlic, minced 2 tsp lemon zest 1 tsp kosher salt tsp freshly ground black pepper 1 cup white wine 1 cup canned petite diced tomatoes cup heavy cream salt & freshly ground black pepper to taste 16 lobster ravioli For Garnish: 1 Tbsp chopped fresh flat-leaf parsley 1 tsp lemon zest

57

Lobster Ravioli continued

Preparation Peel & devein the shrimp, saving the shells & heads. Chop the shrimp into bite-size pieces. To make the shrimp stock, combine the shrimp shells & heads, onion, & celery in a large pot. Squeeze lemon juice into the pot, then add lemon halves as well. Add dried basil, oregano, thyme, peppercorns, cup parsley, & 3 cups of water. Cover pot & bring to a boil. Reduce heat & simmer, uncovered, for 1 hour, skimming away any foam or impurities that rise to the surface. Strain the shrimp stock & set aside. Heat butter in a large skillet over medium heat. Cook shrimp pieces 1-2 minutes, until pink & almost cooked through. Remove & set aside. Add shallots to the pan; cook & stir until the shallots have softened & turned translucent, about 5 minutes. Stir in garlic, lemon zest, salt, & pepper. Cook for thirty seconds, then add the white wine. Bring to a boil & cook until the white wine is reduced by half, about 5 minutes. Add the shrimp stock to the pan, bring it to a boil, & simmer until the sauce is reduced by half, about 15 minutes. Meanwhile, fill a large pot with heavily salted water & bring to a rolling boil over high heat. Then stir in the ravioli, & return to a boil. Cook uncovered, stirring occasionally, until the ravioli float to the top & the filling is hot, 3 to 4 minutes. Drain well, reserving a little pastacooking water to thin the sauce, if necessary. Stir diced tomatoes & cream into the shrimp sauce & heat through. Return shrimp to the pan, taste the sauce, & season to taste with salt & pepper. Fold the ravioli into the sauce.
58

Lobster Ravioli continued

Place four ravioli onto each of four warmed pasta bowls or plates & top with sauce. Garnish the pasta with chopped parsley & lemon zest.

59

Betty Pritchard Creole Shrimp & Pasta Meuniere

Ingredients 2 (8 oz) pkgs angel hair pasta 7 Tbsp butter 1 Tbsp Worcestershire sauce Hot pepper sauce, to taste Jalapeno pepper sauce, to taste lemon, juiced tsp fines herbs 1 bay leaf tsp dried thyme 3 Tbsp vegetable oil 1 pounds large shrimp - peeled & deveined 2 Tbsp chopped fresh parsley Preparation Cook pasta in a large pot of boiling water until done. Drain. Meanwhile, melt butter in a small saucepan over very low heat. Add Worcestershire sauce, & hot sauces to taste; mix well. Stir in lemon juice, herb mix, bay leaf, & thyme. Keep warm, but do not simmer. Heat oil in large skillet. Saute shrimp in oil for 3 to 4 minutes, or just until shrimp turn pink. Pour off all but 1 Tbsp liquid from skillet. Remove & discard bay leaf. Add butter sauce, & stir well. Stir in parsley. Serve over angel hair pasta.

60

PLAYA TASTIC

61

Poly Girl Caponota

Ingredients cup of olive oil (more or less). 1 medium eggplant cut in 1" cubes unpeeled. 1 large coarsely chopped yellow onion. 1 cup chopped celery 1 cups crushed tomatoes cup of pitted olives cut in halves. 6 Anchovy fillets minced 4 Tbsp capers 4 Tbsp red wine vinegar 2 Tbsp sugar tsp salt & pepper 2 Tbsp minced parsley Preparation Heating some of the oil in a large, heavy saucepan over moderately high heat, add eggplant & saut, stirring now & then, 10 minutes until golden & nearly translucent, Note: if anything, under cook eggplant otherwise it can get mushy. Add remaining oil, onion, celery & stir fry 5-8 minutes until pale golden. Add remaining ingredients, cover & simmer 1 - 1 hours until quite thick, stirring now & then. Cool & correct seasoning to taste.

62

Playa Turtle Angel Hair w/ Veggies

This is a simple dish with no set quantities. Cook enough pasta for the folks in your group & eyeball the rest to your liking. Ingredients Angel Hair Pasta Extra Virgin Olive Oil Fresh Garlic Fresh Tomatoes Broccoli Basil Shallots Preparation 1. Prepare the pasta al dent. 2. In a separate pan, heat the olive oil & add minced garlic, & shallots. 3. Remove from heat & toss oil mixture into pasta. 4. Add finely chopped basil, tomatoes, & broccoli. We like to find fresh vegetables for our camping meals at roadside farm stands. Easy & filling. Enjoy!

63

64

Pete Sex on the Playa

Mexican beer joins the party in this take on the classic cocktail "Sex on the Beach." Out of personal preference, I use pomegranate juice instead of cranberry juice, but either one works well. "Sex on the Playa" is best when enjoyed with someone else! Ingredients 8 oz Mexican pale lager (Corona), chilled 1 oz Peach schnapps 1 oz Vodka 2 oz Orange juice, chilled 2 oz Pomegranate juice, chilled (you can substitute cranberry juice) Crushed ice Pomegranate seeds (optional) Preparation Mix the beer, peach schnapps, vodka & juices in a tall mixing glass or cocktail shaker. Fill two cocktail glasses with crushed ice & pour in the cocktail. Garnish with pomegranate seeds if desired. Serves 2

65

Maggie May Breakfast Hotdish on Le Playa

Ingredients 6 2 1 1 1 eggs shredded potatoes fresh or frozen small onion small green pepper cup shredded cheese or sliced American

Preparation In bottom of heavy skillet coat with olive oil, add shredded potatoes, onion, green pepper, continue until lightly browned, beat eggs & pour over ingredients, add cheese on top ...cover with lid, cook until set. We always make this on the last day of camping, using up ingredients. Many options, tastes great!

66

Lisa Loo's Lava Cake ** Playa Friendly **

Ingredients 1 pkg Devil's food cake mix All ingredients required for cake mix 1 box chocolate instant pudding Handful of chocolate chips Preparation 1. Prepare Devil's food cake as per instructions on box 2. Pour into oiled or sprayed crock pot 3. Prepare pudding according to instructions on box & pour on top of Devil's food cake batter. 4. Throw in chocolate chips. 5. Place lid on crock pot. Turn on Hi. 6. Watch football for 2 hours. Serve with vanilla ice cream. Oh, so yummy!

67

Juwanna Brownie
This is yummy comfort food. Easy to make at the Burn, but is also easier to make in advance, vacuum seal; then freeze. :)

SKILLET MAC N' TURK

Ingredients 3 Tbsp of olive oil 1 lbs ground turkey (or beef) lb uncooked elbow macaroni 1 cup of minced onion cup chopped green pepper 3 minced garlic 1 16 oz can of tomato sauce cup of water 1 tsp of dried Thyme Salt & pepper to taste 2 Tbsp Worcestershire sauce 1 cups of graded sharp cheddar cheese (Tillamook) Preparation Heat-up 1- Tbsp of olive oil in a large, deep skillet. Saut turkey until it looses its pinkness. Remove from skillet & set aside. Add the rest of the olive oil to the skillet. Cook macaroni, onion, garlic & green pepper until macaroni appears more yellow. Return meat & add Worcestershire sauce, tomato sauce, cup of cheese, seasonings & water. Cover & simmer for 20 minutes, or until macaroni is al dent. Top with extra cheese. Serves 6.

68

Joshua
Self Serve Sandwich Bar Vegan Friendly
Ingredients Vegan breads, approx 2 slices per camper 2 large ripe tomatoes, sliced 1 large cucumber, peeled & thinly sliced 1 medium white or red onion, thinly sliced 1 large ripe avocado A variety of pickles such as dill or sweet Assorted greens such as iceberg or romaine lettuce, spinach leaves, & sprouts Condiments: mustard, ketchup, & vegan mayonnaise Preparation Keep aside one half of the avocado for slices & mash the other half to use as a spread. Lay all the ingredients out on the table & let the campers assemble their favorite sandwiches. You can go for a traditional sandwich or an open faced creation! Serve with tortilla chips & watermelon slices.

69

Henry Chang - Soul in the Machine Spaghetti O's

Hey All This is my favorite meal to cook at Burning Man. Ingredients 1 can of Spaghetti-Os 1 can opener Preparation 1. Use the can opener to open the can of Spaghetti-Os 2. Eat That's it! Thanks, Henry Chang (Soul in the Machine)

70

Big Bloo's Fry bread

Ingredients In a large bowl mix: Double handful of flour 1 Tbsp of baking powder 1 tsp of salt Preparation (Add any other seasonings such as garlic, basil, or whatever you like for flavor if you want, but none is needed. About a Tbsp is all that is needed.) Double or triple the ingredients for larger batches Add water slowly while mixing with your hands until dough is completely mixed & fairly smooth (about the consistency of bread or biscuit dough.) Let the dough rest for 15 min. Tear off pieces & flatten with your hands (about the size of tennis balls) or roll out the dough & cut with anything round or into strips. Drop flattened pieces into hot oil & deep fry, or fry in a pan with about 3 inches of oil until golden brown & then turn over & do the same on the other side. One batch makes plenty for 4 people. You can't even taste the playa dust.

71

VEG OUT

72

Shelly Couscous
This recipe was given to me by a friend that grew up in India. Its now a staple meal for me at my local regional burn. Ingredients
10 Tbsp white wine vinegar 4 Tbsp lemon juice 9 Tbsp vegetable oil 1 tsp salt & 1 Tbsp pepper cup water 4 scallions, minced 1 cups couscous (1 box) 1 cucumber, seeded & cut into inch cubes 1 cup fresh mint, chopped (or 2-3 Tbsp dry) 8 oz feta cheese, crumbled 12 radishes, thinly sliced 1 cup pistachios

Preparation
1. In medium saucepan, bring to a boil: 6 Tbsp vinegar, salt & water. 2. Remove from heat & quickly stir in couscous & cover. Let stand 5 minutes 3. Put couscous in bowl & fluff with fork, let cool before proceeding. 4. Make dressing with remaining vinegar, lemon juice, oil, pepper. 5. Toss remaining ingredients into couscous adding the dressing. 6. If making ahead of time, don't add radishes & nuts until just before serving otherwise they get soggy. 73

Sue Marinated Carrot Salad

We found this a useful recipe for Burning Man. We put it in jars sized for one evenings serving, then little cleanup was needed (we washed the jars at home!), & no cooking. Besides being easy, it's very delicious. Ingredients 6 cups slice carrots 1 large onion, cut into rings 1 large green pepper, diced 2 cups tomato sauce 1 cup olive oil 1 cup sugar cup white rice vinegar 1 tsp dry mustard powder 2 tsp salt Pepper to taste Preparation 1. Cook carrots until approaching doneness (softened but with some firmness) & drain. 2. Combine carrots, onion, & pepper in large bowl. 3. Combine remaining ingredients, heat & stir until sugar & seasonings are dissolved. 4. Pour liquid over vegetables & let set 24 hours in refrigerator. Serves about 8-12.

74

Taz the Rockstar Gourmet Gorp

This recipe is vegetarian, & can be made vegan, raw & gluten-free with very simply substitutions (i.e. dairy-free chocolate pieces). I get all the ingredients at Trader Joes, mostly in the dried fruits & nuts aisle. Ingredients Multigrain pretzel nuggets Chocolate-covered candy-coated sunflower seeds Peanuts Less-salt cashews Raisins Almonds Dried apricots Orange-flavored dried cranberries Preparation 1. Just dump a pkg of each into a big bowl 2. Then seal in serving-size baggies Serves Lots!

75

Reza
Spiced Cauliflower with Sesame Seeds Vegan Friendly
Ingredients 1 Tbsp extra-virgin olive oil or clarified butter 1 tsp cumin seeds 2 medium yellow onions, finely sliced 1 pinch of turmeric Fine grain sea salt (to taste) 1 medium / 12 oz cauliflower, thinly sliced 4 dried red chiles, stemmed & halved 1-2 tsp sesame seeds, lightly toasted 1 garlic clove, grated 4 cm / 1 inch piece of fresh ginger, peeled & finely grated 1-2 green jalapeno chiles, seeds removed, finely chopped 2-3 Tbsp chopped fresh cilantro / coriander Preparation Heat the oil in a large skillet over medium-high heat, add the cumin seeds & cook until they begin to crackle, just 30 seconds or so. Stir in the onions, along with the turmeric & a few pinches of salt. Cook, stirring often, until the onions caramelize a bit & turn lightly golden, roughly 7 - 10 minutes. Add the red chiles, sesame seeds, garlic, & half of the ginger. Continue to cook for another minute. Add the cauliflower & stir well. Cover the pan & cook the cauliflower over low-medium heat for 3 5 minutes, until just tender. When the cauliflower is nearly cooked, remove the lid, increase the heat, & stir in the green chiles & remaining ginger. Salt to taste, sprinkle with cilantro & enjoy.

76

Medicine Man Super Cole Slaw

Ingredients pkg ready Cole Slaw cup Green Bell Pepper cup Red Bell Pepper 3 Green Onions 8 Oz can Water Chestnuts 2 Oz Toasted Slivered Almonds 3 Oz Top Ramen Noodles Dressing cup Veg. Oil 1 tsp Salt tsp Pepper 1/8 cup Sugar 2 Tbsp Vinegar 1 tsp Seasoned Salt Preparation Melt sugar in vinegar. Mix all together! Mmmmmmm.

77

Khamang
Cucumber Peanut Salad - Vegan Friendly
Ingredients 3 medium cucumbers, partially peeled 1-2 green Serrano chiles, stemmed & minced cup/2.5 oz/70 g peanuts, toasted 1/3 cup/1.5 oz/45 g dried big-flake coconut, toasted 2 Tbsp fresh lemon juice 1 tsp natural cane sugar 1 Tbsp, ghee, clarified butter, or sunflower oil tsp black mustard seeds tsp cumin seeds Scant tsp fine grain sea salt A handful cilantro, chopped Preparation Halve the cucumbers lengthwise, scrape out the seeds, & chop into pieces roughly the size of pencil erasers. Just before you're ready to serve, transfer to a mixing bowl & toss gently with chiles, peanuts, coconut, lemon juice, & sugar. Over medium heat melt the ghee in a small skillet. When hot stir in the mustard seeds. They are going to sputter & spit a bit, & when this starts to happen, add the cumin for 15-30 seconds, just long enough to toast the spices. Cover with a lid if needed. Remove from heat, stir in the salt, & immediately stir this into the salad. Turn out onto a patter topped with the cilantro. Serves 4.

78

Anjum
Spiced Coconut Spinach - Vegan Friendly
Ingredients 1 Shallot 1 Large clove of garlic tsp fine-grain sea salt 1 Tbsp ghee, clarified butter, or sunflower oil tsp yellow mustard seeds tsp whole cumin seeds tsp red pepper flakes 1 cup finely sliced asparagus - optional 7 oz / 200g spinach, well washed, & chopped 1 Squeeze of lemon 1 Tbsp unsweetened coconut, lightly toasted Preparation Place the shallot & garlic on a cutting board, sprinkle with the salt, & chop/mash everything into a paste. Heat the oil in your largest skillet over medium heat. Add the seeds, cover with a lid, & let them toast a bit. Remove the lid, stir in the red pepper flakes & let cook for a minute. Stir in the asparagus if you're using it, let cook roughly another minute, then stir in the garlicshallot paste & all of the spinach. Keep stirring until the spinach starts collapsing a bit, & brightens up - barely any time at all - perhaps a minute. Finish with a bit of fresh lemon juice & the coconut. Serves 2-3.

79

Medicine Man Cucumber Salad with Sour Cream Dressing

Ingredients 1 large cucumber 2 hard-cooked eggs, sliced 3 Tbsp minced scallion tops 2 radishes, sliced cup sour cream 1 tsp Vinegar 1 tsp horseradish tsp salt Preparation 1. Peel & slice cucumber & combine with eggs, scallions & radishes. 2. Chill. 3. Mix remaining ingredients & add just before serving. Caution: This is yummy! Enjoy!

80

Taz the Rockstar Sesame Ginger Salad Dressing

Great over spinach & tofu, or just over rice; also great as a marinade, stir-fry sauce, or saut sauce. This recipe is vegan, & can be made raw & gluten-free with very simple substitutions (i.e. gluten-free soy sauce). Ingredients tsp brown rice or rice wine vinegar Tbsp ground/powdered ginger (or finely chopped fresh ginger to taste) cup soy sauce (San-J organic tamari) 2/3 cup Tbsp sesame oil (Spectrum organic) Preparation Mix together and bottle it.

81

Playa Turtle Angel Hair w/ Veggies

This is a simple dish with no set quantities. Cook enough pasta for the folks in your group & eyeball the rest to your liking. Ingredients Angel Hair Pasta Extra Virgin Olive Oil Fresh Garlic Fresh Tomatoes Broccoli Basil Shallots Preparation 1. Prepare the pasta al dent. 2. In a separate pan, heat the olive oil & add minced garlic, & shallots. 3. Remove from heat & toss oil mixture into pasta. 4. Add finely chopped basil, tomatoes, & broccoli. We like to find fresh vegetables for our camping meals at roadside farm stands. Easy & filling. Enjoy!

82

B. Braaten Cream of Vegetable Casserole

Ingredients cup dehydrated broccoli cup dehydrated shredded carrots. 1 (0.6 oz) pkg Creamy Broccoli soup mix cup herb stuffing mix 2 Tbsp margarine / oil (optional) Preparation Rehydrate the broccoli & carrots in 1 cups water. Stir in the soup mix & margarine / oil. Bring to boil, and then remove from heat. Add the stuffing mix. Toss lightly, cover & let stand 5-10 minutes.

83

Andrea Kilpper Vegetarian Hobo Dinner

Ingredients 2 carrots, sliced 6-8 new potatoes, quartered onion, large chunks 2 shallots, sliced 2-3 cloves garlic, large chunks 8-10 crimini mushrooms whole or halved 1 pkg frozen Boca ground soy "meat" 2-4 Tbsp olive oil 2 Tbsp unsalted butter, optional Salt & pepper, to taste 1 dash of Seasoned Salt Preparation 1. Mix all sliced vegetables in a bowl. 2. Make 2 pockets with heavy-duty aluminum foil, doubled. 3. Place a layer of vegetables on bottom. 4. Layer Boca ground "meat" next. 5. Add a final layer of veggies. 6. Pour 1-2 Tbsp of olive oil on each dinner, dot with butter, if using. 7. Season with salt, pepper, & seasoned salt. 8. Fold foil to make an airtight seal. 9. Cook on hot coals for fifteen minutes, flipping half-way through. 10. Serve with ketchup. Enjoy!

84

Amanda Vegetarian Chili

Ingredients
1 Can of black beans, drained 1 Can of pinto or chili beans, drained 1 Small can of green chili sauce 1 Small can of stewed tomatoes (fire roasted if possible) 2 Garlic cloves, crushed & diced 1 Yellow onion, sliced 1 Carrot, sliced (optional) 1 Bell pepper, sliced (for color use yellow or orange) 1 Jalapeno, diced 6 to 8 mushrooms, sliced 1 Tbsp Cayenne Pepper (I use a lot more) 1 Tbsp Cumin ? tsp Cinnamon Garlic Salt Black Pepper Hot Sauce, optional Italian Seasoning Mix, optional Oil or butter Salt

Preparation Get all of your veggies cut & ready before you leave your house. This will reduce the time spent prepping at the campsite. In a large pan or Dutch oven heat oil or butter. Saut the onions & garlic until transparent. Throw in the carrot & cook until tender. Next throw in the bell pepper & jalapeno until cooked. If you prefer your chili mellow, use a pepper with less heat instead of a jalapeno.

85

Vegetarian Chili continued. . .

Then saut the mushrooms in the mix. At this point, add the cayenne pepper & cumin, which will coat the veggies. To save time you can mix all your dry ingredients together ahead of time. Then open your green chili sauce & stewed tomatoes & add them to the pan. Stir gently until mixed. Next add all of your beans (try to rinse them if possible). Stir gently until mixed. At this point it should look like a giant vegetable melody with a great smell. Add remainder of seasonings if you havent already. I personally like to go crazy with the hot sauce & cayenne pepper, but season to personal taste. The cinnamon will mask the intensity of the spicy smell. Cover & cook for 20 minutes or more on a low heat (remember to stir occasionally). The sauce & mixture should begin to thicken up some. Serve with cornbread. Variations include: adding corn, zucchini, Creole seasonings, any other veggies, a dash of nutmeg, cheese on top. I havent found a veggie that I didnt like in this recipe yet. Just remember to take note of when to add the veggie to the cooking schedule. Very hearty! Makes great burritos the next day. Even my meat-loving roommate enjoys this one!

86

Dutch Breakfast Scramble - Vegan Friendly

Ingredients 1-2 Tbsp vegan margarine (Earth Balance or Smart Balance Light) 1 diced white onion 1 diced green or red bell pepper 1 pkg extra firm tofu, drained, or vegan sausage A dash of salt, pepper, & garlic to taste Preparation Heat the margarine in a skillet over the campfire or the camp stove over medium heat. Add the onions & peppers to the skillet & cook for a few minutes or just until they start to get soft. Add tofu or sausage to the veggies & scramble all ingredients in the pan together. Continue cooking until even heated, season to taste with the spices, & serve with toast, juice, fruit & coffee.

87

Dusty Puppy Black Bean Burritos

Ingredients
Tortilla shells - I like the soft taco size (pack easier) 1 pkg of Fantastic Foods dried Black Beans Many packets of taco sauce Cheddar cheese, diced peppers (if first 2 days on trail) (for dinner for 2, we use pkg beans & 6-8 tortillas)

Preparation 1. 2. 3. 4. 5. Boil water for beans. Add beans, stirring well, & turn off burner. Cover & let sit 5 minutes. Warm shells if desired (makes folding easier). Make burritos

Enjoy! *do not cook the beans - just let them sit, or else you will have a very messy pan. Use an extra tortilla to wipe leftover beans from pan. *you could also make the beans, and then make quesadillas if you have a big enough fry pan.

88

Big Bloo's Fry bread

In a large bowl mix: Double handful of flour 1 Tbsp of baking powder 1 tsp of salt Preparation Add any other seasonings such as garlic, basil, or whatever you like for flavor, if you want, but none is needed. About a Tbsp is all that is needed. Double or triple the ingredients for larger batches. Add water slowly while mixing with your hands until dough is completely mixed & fairly smooth (about the consistency of bread or biscuit dough.) Let the dough rest for 15 min. Tear off pieces & flatten with your hands (about the size of tennis balls) or roll out the dough & cut with anything round or into strips. Drop flattened pieces into hot oil & deep fry, or fry in a pan with about 3 inches of oil until golden brown & then turn over & do the same on the other side. One batch makes plenty for 4 people. You can't even taste the playa dust.

89

Annacia Foil Packet Veggies on the Grill

Ingredients 1 bell pepper, sliced 1 medium onion, sliced 3 medium carrots, julienned 1 garlic clove, chopped 1 cup sugar-snap peas (or snow peas) 2 Tbsp olive oil 1 tsp basil tsp salt tsp black pepper, ground Preparation
Prep Time: 15 minutes Total Time: 35 minutes 1. Preheat grill to medium heat. 2. Cut two sheets of aluminum foil to 20 inches in length & arrange them cross-wise on a flat surface. 3. Place veggies in center of foil, sprinkle with seasonings & drizzle with olive oil. 4. Bring ends of top layer of foil together & fold downward 3-4 times toward the veggies, leaving enough slack so that the veggies don't spill too much out the sides. 5. Repeat with bottom layer of foil until tightly sealed. 6. Place packet on top rack of grill & cook, covered, for 10-15 minutes. Do not turn. 7. Remove packet from grill with oven mitts, being careful not to tear the bottom of the packet. 8. Carefully open foil & serve directly from packet.

90

Joshua
Self Serve Sandwich Bar Vegan Friendly
Ingredients Vegan breads, approx 2 slices per camper 2 large ripe tomatoes, sliced 1 large cucumber, peeled & thinly sliced 1 medium white or red onion, thinly sliced 1 large ripe avocado A variety of pickles such as dill or sweet Assorted greens such as iceberg or romaine lettuce, spinach leaves, & sprouts Condiments: mustard, ketchup, & vegan mayonnaise Preparation Keep aside one half of the avocado for slices & mash the other half to use as a spread. Lay all the ingredients out on the table & let the campers assemble their favorite sandwiches. You can go for a traditional sandwich or an open faced creation! Serve with tortilla chips & watermelon slices.

91

Lisa Loo's Lava Cake

**Playa & Vegetarian Friendly**
Ingredients 1 pkg Devil's food cake mix All ingredients required for preparation of cake mix 1 box chocolate instant pudding Handful of chocolate chips Preparation Prepare Devil's food cake by the instructions on box Pour into oiled or sprayed crock pot Prepare pudding according to instructions on box & pour on top of Devil's food cake batter. Throw in chocolate chips. Place lid on crock pot. Turn on H1. Watch football for 2 hours. Serve with vanilla ice cream.

92

Jafar Rice Goulash

Ingredients (use vegan versions) 2 Tbsp oil 1 Chopped onion 0.5 tsp crushed red pepper flakes 0.5 tsp dry ground ginger 1 Clove of garlic minced 1 cup rice 2 cups vegetable broth or water 1 Green pepper chopped 1 cup corn kernels (frozen, fresh, canned all OK) 1 Tomato, chopped 1 Can of chickpeas drained & rinsed (or 2 cups of home cooked chickpeas) Salt & pepper to taste Preparation Cook the chopped onion in oil for a few minutes over medium heat until almost golden. Add spices, garlic, & rice & cook until golden. Add hot broth or water. Bake at 375 F or simmer on to of stove for 20 min. Add chopped green pepper, tomato, corn, & chickpeas. Cook another 15 min in oven or on stovetop.

93

Nectar Kitchen Quinoa Gazpacho

Its easy, flexible & feeds folks to happy reviews. Can substitute Bulgur for Quinoa in a pinch because as the space aliens told me long ago, "if you can't find quinoa you're bound to have bulgur..." 1 cup quinoa 1 cup & a bit more vegetable stock 1 (4 oz) can tomato paste 2 Tbsp balsamic vinegar 4-6 Roma tomatoes or equivalent canned cup white onion 1 Cucumber 1 Green bell pepper 3 Tbsp cilantro 1 Garlic clove 1 Splash of hot sauce & Cumin to taste Give the cucumber a rustic dice after you de-seeded it. Cut the bell pepper however you like. Roasted bell peppers work as well. Use more or less fresh/canned tomatoes per desire to have more soup like or more stew like gruel. Bring stock, tomatoes, garlic portion, portion onion & quinoa to a boil & simmer on lowish heat for 15-20 minutes or until quinoa is done. Combine well with other ingredients & chill for at least an hour, preferably overnight. Holds for a week or so (off the Playa at least!). Try dry roasting quinoa in a fry pan with a toss of playa dust for 10-15 min, look for darkening of color & change in smell to more nutty aroma.

94

Maggie May Breakfast Hotdish

Ingredients 6 2 1 1 1 Eggs Shredded potatoes fresh or frozen Small onion Small green pepper cup shredded cheese or sliced American

Preparation In bottom of heavy skillet coat with olive oil, add shredded potatoes, onion, green pepper, continue until lightly browned, beat eggs & pour over ingredients, add cheese on top...cover with lid, cook until set. We always make this on the last day of camping, using up ingredients. Many options, tastes great!

95

Roger Doger Bugs Bunny Bagels

Ingredients cup peanut butter 1 Small carrot, shredded 1 Tbsp sunflower seeds, shelled 1 Tbsp raisins or dried currants 1 Tbsp honey 2 Wheat bagels, split Preparation: Combine all the ingredients except the bagels. Spread the mixture on two bagel halves & top with the remaining bagel halves. Optional: Toast bagels prior to spreading on the mixture.

96

Martin Marinated Fake 'Chicken' Kebabs

Ingredients cup tamari sauce cup olive oil cup red wine vinegar 2 large garlic cloves, crushed 1 pkg faux chicken, thawed & cut or torn into chunks (try Worthington's Chick-etts, also super great is Wu Chung Mock Chicken) 1 onion, cut into wedges 1 green pepper, cut into 1-inch pieces 12 cherry tomatoes Preparation Combine the first four ingredients & beat with a wire whisk until blended. Pour over the faux chicken & refrigerate for up to 24 hours but no less than 8 hours, then put into a cooler to take with you. Alternate spearing marinated mock meat, wedges of onion, green pepper, & whole cherry tomatoes onto skewers. Grill the vegetables & "chicken" until brown. Enjoy and Celebrate!

97

squirrelfeathers Vegan Zucchini

Ingredients 3 cups Flour (all white.. or half whole wheat) 1 tsp salt & 2 tsp ground cinnamon tsp Ground nutmeg (or not) tsp baking powder & 1 tsp baking soda 4 Tbsp ground flax seeds mixed with 4 Tbsp water. cup unsweetened applesauce cup white or turbinado sugar 1 cup packed light-brown sugar cup vegetable oil 2 tsp vanilla extract 2 to 2 cups zucchini, coarsely shredded (2-3 fairly large ones) Preparation First step: Grate the zucchini. Since its zucchini, & you have too much of it or you wouldnt be making zucchini bread, dont bother grating all the way down to the end & grating your fingers. Throw away or compost the ends without guilt. Why do all of my recipes lately involve a grater? I hate grating anything. I usually grate my knuckles by mistake. I think this is some sort of subconscious desire to goad myself into finally buying a food processor. For now, this works. Step two: Throw it into a bowl with the wet ingredients, which includes the sugar. It also includes the flax seeds grind those up in a coffee, nut, or spice grinder; they wont gum up anything unless wet.

98

Vegan Zucchini continued. . . *Then* throw into a little separate bowl & mix in the water until the whole mess gets sticky & disgusting in a fairly egg-like way, & add it to the main wet ingredients. If youre feeling particular, mix the dry ingredients, including the spices, in a separate bowl & then add them to the wet. I throw them in with the dry & mix them there; it turns out fine. Bake at 350F until a toothpick comes out clean. For 95 pans (the recipe fills two), zucchini bread takes a little over an hour to bake. For 35 pans (the recipe fills four), as pictured, it takes about 40 minutes. Let cool. Devour ferociously without looking at it too carefully!

99

CAVE MAN

100

Mommy's Sour Cream Enchiladas

2 lbs ground meat - beef or chicken or SoyMeat (SoyMeat: rehydrated textured soy protein) 4 Tbsp butter 1 Pkg chili seasoning 2 Cans cream of mushroom soup 1 cup sour cream 2 cups shredded cheddar cheese cup milk 8 Flour tortillas Preparation Brown the meat. In a medium sauce pan on low heat melt butter & chili seasoning. Stir in soup, sour cream into chili seasoning mixture... Mix well. Remove from heat. Reserve half the mixture. Do the remaining mixture add the browned meat the cheddar cheese. Roll the meat mixture into the tortillas, & place seam side down into a well greased baking dish (can use nonstick spray or non-stick dish). Add milk to remaining sauce, pour over top of enchiladas. Bake at 375F covered for 15 minutes. Remove from oven top with remaining shredded cheese. Bake for 5 more minutes or until the cheese is melted. Serve warm. Enjoy!

101

Medicine Man Meat Loaf

Ingredients 2 lbs Chuck Ground Beef 1 Egg, slightly beaten 2 tsp Salt 1/8 tsp Pepper 2 tsp Crushed Sage 1 tsp Celery Salt 1 Minced Onion Minced Green Bell pepper 8 Oz (1 Cup) Tomato Sauce Preparation 1. Blend all ingredients in a bowl except tomato sauce. 2. Add half of tomato sauce. 3. Pack into pan. 4. Pour rest of sauce on top. 5. Bake at 350F for 1 hour & 15 minutes. Serves 6 to 8.

102

Matt "Shap" Shapard

Dry Rubbed Pulled Pork, Playa pre-frozen friendly
3in deep roasting pan (oven method) OR 5 quart slow cooker 2 gallon Ziploc tm bag 4-7 lb whole Boston butt or similar pork shoulder cut.

Dry Rub 1 Tbsp ground cumin 1 Tbsp garlic powder 1 Tbsp onion powder 2 Tbsp chili powder 1 Tbsp salt 1 Tbsp ground pepper 1 Tbsp paprika cup brown sugar Brine Solution cup salt, & cup brown sugar 2 quarts cold water 3 Tbsp dry rub mix 2 bay leaves Preparation Rinse the pork shoulder in cold water & place in a 2 gallon Ziploc bag, cover in brine, and add bay leaves. Refrigerate for at least 8 hours. Remove the pork shoulder & pat the skin dry with paper towels. Cover & massage dry rub into shoulder. Place uncovered (fat side up) in a 225F oven on the middle rack. OR - Place in a Slow Cooker on high, set on low about half way through, & flipping fat side down. Takes about 1.5 hours per pound. The bone should lift out with ease when done.

103

Medicine Man - Beef Bourguignon

Ingredients 2 lb chuck steak, one inch cubed lb butter 6 medium onions, sliced 1 Tbsp flour Salt, pepper, thyme, marjoram cup beef bouillon lb mushrooms 1 cup burgundy Preparation 1. 2. 3. 4. 5. 6. 7. Brown onions in butter, then remove & save. Roll cubes in spices & brown. Add bouillon & wine. Simmer 3 hours. Put in onions & mushrooms. Simmer one hour. Thin with wine as required.

---

Medicine Man - Leg of Lamb

1. Place roasting pan on your oven's middle rack and cook for 10 minutes at 475F. 2. Reduce heat to 400F & continue cooking for another 40 minutes or until the roast reaches an internal temperature between 140F - 150F. 3. Season with pepper, garlic & rosemary.

104

Medicine Man - Ham with Almond Sauce

Ingredients lb ham slice cup slivered almonds 1 Tbsp flour cup milk Preparation 1. 2. 3. 4. 5. Brown ham & remove. Brown the almonds. Blend the flour in, then add milk, & stir. Salt & pepper. Pour over ham.

---

Medicine Man - BBQ Sauce

cup vinegar 1 cup water 4 Tbsp sugar 2 Tbsp prepared mustard 1 tsp pepper 3 tsp salt tsp cayenne 2 Slices lemon 2 Sliced medium sized onions cup butter Remaining Ingredients (*add these later) 1 cup ketchup 4 Tbsp Worcestershire 3 tsp liquid smoke

Mix first 10 ingredients in pan and simmer uncovered 20 minutes. Add the remaining Ingredients & bring to boil. Makes 3 Cups.

105

Marie Latzig Cheesy Brat Stew

Ingredients 6 Fully cooked brats or Polish Sausage (1 Lb) Cut into pieces. 6 Medium potatoes peeled & diced 1 Can green beans drained 1 Can Cream of Mushroom soup 1 cup Shredded cheddar cheese 1 Small onion - diced Preparation In a casserole dish, mix all together & bake at 350 for 45 mins.

106

Lyle Latzig Hamburger Hashbrown Hotdish

Ingredients 1 lb Hamburger 2 lb Bag of cubed or shredded hashbrowns 2 Cans Cream of Mushroom soup 1 cups milk 1 Can Peas 1 cup Shredded cheddar cheese 1 cup French Fried Onions - optional Preparation Brown the hamburger. Mix cream soup & milk add the browned hamburger. Preheat oven to 350F. Grease casserole dish. Layer all the items in dish. Cover with foil & bake for 45 minutes. Uncover add fried onions on top bake for 5 mins or until lightly browned.

107

Antonio Vincent Pota

Ingredients
9 lasagna noodles cup butter 1 onion, chopped, & 1 clove garlic, minced cup all-purpose flour 1 tsp salt & tsp ground black pepper 2 cups chicken broth 1 cups milk 4 cups shredded mozzarella cheese, divided 1 cup grated Parmesan cheese, divided 1 tsp dry basil, 1 tsp dry oregano, 1 Tbsp fresh parsley 2 cups ricotta cheese 2 cups cubed, cooked chicken meat 2 (10 oz) pkgs frozen chopped spinach, thawed & drained cup grated Parmesan cheese for topping

Preparation
Preheat oven to 350F (175C). Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 min. Drain, & rinse with cold water. Melt butter in a large saucepan over medium heat. Cook onion & garlic in butter until tender, stirring frequently. Stir in flour & salt, & simmer until bubbly. Mix in broth & milk, & boil, stirring constantly, for 1 minute. Stir in 2 cups mozzarella cheese & cup Parmesan cheese. Season with basil, oregano, & ground black pepper. Remove from heat, & set aside. Spread 1/3 of the sauce mixture in the bottom of a 9x13 inch baking dish. Layer with 1/3 of the noodles, ricotta, & chicken. Arrange 1/3 of the noodles over the chicken, & layer with 1/3 of the sauce mixture, spinach, & the remaining 2 cups mozzarella cheese cup Parmesan cheese. Arrange remaining noodles over cheese, & spread sauce evenly over noodles. Sprinkle with parsley & cup Parmesan cheese. Bake 35 to 40 minutes in the preheated oven.

108

Trip Toy - Meatballs

I created & ate my first Meatball recipe! Success! Ingredients
1.5 lb lean ground beef cup milk 2 slices of your choice of bread; Panade or of med onion, chopped into small cubes or grated 1/3 cup of red bell peppers, chop into small cubes or grate 2 Tbsp parsley flakes (or 1 tsp dry) 5 cloves garlic, minced tsp ground ginger tsp salt & Tbsp ground black pepper bottle of your choice of sauce (barbecue sauce, sweet & sour, pasta sauce, etc) tsp of ground nutmeg tsp celery seeds

Preparation 1. Preheat oven 350F. 2. Panade: Pinch off bits from the two slices of bread & soak them with the cup of milk in a bowl for 10 minutes & stir occasionally. 3. Add the onions, red bell peppers, parsley flakes, garlic, ground ginger, salt, ground black peppers, ground nutmeg, celery seeds & salt into the bowl of the Panade mixture. Mix very well. 4. Add lean ground beef in the mix. Mix very well. 5. After sanitizing your hands or put on food-safe gloves, scoop out a chunk of meat-mixture & form into a small or medium sized ball; which ever size you prefer. Line the meat-mixture balls in a baking-safe glass dish.

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Trip Toy Meatballs, continued. . . 6. Once you line the whole baking dish with the meatmixture, cover with aluminum foil & put it in the oven for 25 minutes. 7. After 25 minutes, remove the dish from the oven & set aside the meatballs & pour out the fat/juice in the baking dish. Then spread the barbecue sauce all over the dish & replace the meatballs. 8. Either roll the meatballs to cover the entire ball with sauce or use a basking brush to bask the meatballs with more sauce. 9. Recover & bake for another 20 minutes. 10. Uncover & bake for another 15 minutes or until desired charred & center of meatballs are no longer pink. Enjoy!

110

Scotto & Wildchild Kielbasa Sausage Rice Bake

Place the following in a greased casserole dish: 1 lb Kielbasa sausage cut into inch chunks 1 Can cream of mushroom soup 1 Can soup water 1 Medium chopped onion 1 Chopped celery stalk Green pepper 2 Tbsp Worcestershire sauce 1 cup uncooked rice Preparation Bake at 350F for 1 hour. Thats it! Enjoy!!

111

Trip Toy Corn Beef

1 Can of 12oz of your choice of brand Corn Beef 2 Tbsp Chopped garlic 1 Whole red or yellow onion (sliced any way you want) 1 Dash of dried basil (your choice of basil) 3 Dash of peppercorn (your choice of peppercorn) 2 Tbsp of your choice of oil 50-100 pieces of frozen or fresh peas 5 Tbsp of water You can either use a large frying pan or a large Wok. Personally I use a Wok. 1. First add the oil, heat, then add the chopped garlic. 2. When the garlic turns slightly brown, add the sliced onions. Heat for another 5 minutes while occasionally mixing or until Onions softens or becomes translucent. 3. When the onions softened, add a handful of frozen peas. (if you are using fresh or thawed peas, add them just before you add the basil) 4. When the most of the peas are thawed, add the Corn Beef & immediately break it apart (or you can break it apart while you wait for the peas to thaw). 5. Once you broke most of the corn beef apart, add the water (preferably just enough where it will take 7 minutes to fully evaporate). Mix well. 6. (Add the thawed or fresh peas) Add the basil & peppercorn, mix then cover. Set heat on medium or medium low. Check back in 7-10 minutes. 7. Uncover, mix then recover, heat another 5 minutes then turn off the heat. You're finish. If done correctly, most of the water has evaporated & the meal is left moist. Note: You don't need peas; you can leave it out. 112

Debbie Latzig Calico Bean Casserole

Ingredients 1 lb Hamburger lb Bacon 1 Can Kidney Beans - Drained 1 Can Lima Beans - Drained 1 Can Baked Beans SAUCE: cup Ketchup 1 tsp Salt 2 tsp Vinegar 1 tsp Mustard cup Brown Sugar Preparation In a slow cooker brown the hamburger. Add all the beans, & the sauce. Cook on low heat until ready to serve. Enjoy!

113

BACON

114

Trip Toy Bacon-Lover's Breakfast Sandwich

3 strips of your choice brand of bacon 1 medium egg 1.5 Tbsp of peppercorn (black, white, or mix) 1 tsp of sea salt 1 handful of fresh spinach 1 or 2 slices of your favorite cheese (pepper jack, Swiss, feta, etc) 1 or 2 slices of tomatoes 2 or 3 slices of your favorite bread (berry wheat, potato, multi-grain, etc) 1. Cut the bacon into 1 inch pieces. 2. Mix the egg (scramble) with the sea salt & peppercorn & set aside. 3. Set the pan to medium-high & cook the bacon until light brown & slightly crispy. 4. Add the egg mixture to the pan. Mix the contents every min for 3 mins to until eggs are to your liking. 5. Set the pan fire to low; keeping it warm. (Skip this step if you choose not to toast your bread) 6. Easy method: use a toaster to toast your bread 7. Here's the order of the layers: Spinach, eggs/bacon mixture, cheese tomato, a dash of peppercorn. OR (pan method) 8. Make room in the pan for one slice of bread & top the bread with spinach & then the egg/bacon mixture, 9. Add cheese on top of the egg/bacon mixture, following the tomato. Raise heat to medium-low & top it with the second bread. 10. Wait one min then flip the sandwich over. Heating another minute or two or until cheese is slightly melted. 11. Enjoy!

115

Salade Liegeoise Bacon

1 pound of green beans (less if you want just a hint of beans, more if you really like green beans); chopped into bite size pieces (I use inch) 1 large (white or yellow) diced onion At least 1 to 1 pounds of fatty bacon (thick cut is best), more if you like it really bacony, it's all about the fat render 3 pounds of potatoes, cut into bite size pieces (bite size is up to you, say inch bites) to cup Vinegar 1. Boil the cut potatoes (skin on), until they're cooked but still firm. When they reach that stage, drain & run cold water over them to stop them from continuing to cook. You don't want mushy potatoes for this, as they're going to get tossed with other ingredients in a little bit. Do not overcook the potatoes, mushy is not good here. 2. Take your bacon, chop it into about - inch slices. Cook it up nice & crispy (or not, if you prefer). You're looking for a lot of fat off the bacon, so thick sliced is best, anything that will render LOTS of fat. As the bacon cooks & crisps, remove it & set it aside, but leave the rendered fat in the pan. Once you've got enough bacon grease rendered where you think it'll thoroughly coat the green beans & potatoes, throw the onion dice in there & let them get seared by the hot, sizzled up bacon fat. Let 'em caramelize a bit, then turn the heat off & let it rest a bit. 3. While your bacon is cooking, you can cook the green beans. inch pieces seem to work. The amount of time is up to you, I like my beans cooked but not mushy, so I usually steam them in the microwave for about 5-6 minutes. You can use your preferred method for cooking them, just bear in mind they'll be tossed around a bit later. When you're satisfied, set them aside, or toss 'em into the same bowl as the potatoes.

116

Salade Liegeoise Bacon continued

4. Turn the heat back up on the bacon fat & onions, then slowly drizzle about a quarter cup of vinegar up in there. Go slow, & make sure the bacon fat isn't too sizzly hot, because the vinegar can make it rise up & take your ass out if you're not careful. Mix it all up & give it a taste. It should have just a subtle flavoring of vinegar, not overwhelming. Most times I can smell it when it's right. 5. Dump that bad boy combo on top of the potatoes & green beans, toss it all up. Give it a taste, you might need to add more vinegar, you might even need to add more bacon fat, depending on your preference. I like a subtle flavoring of vinegar, your taste might vary. The thing is that this is served room temperature, so you have a lot of correction room. 6. Add the cooked bacon parts that you removed from the rendered fat earlier, & make it pretty. I usually cook some extra bacon after the fact to throw on top of the finished dish, because, after all, who doesn't like more bacon? I couldn't tell you how many this serves, possibly 5-to-100, depending on the fan base for the combined flavors, & how many show up. Let's say there are usually no leftovers anytime I've brought it to a potluck.

117

Medicine Man Vera Cruz Tomatoes

Ingredients 3 Strips bacon cup Chopped onion 8 oz Fresh spinach cup Sour Cream 1 Dash hot pepper sauce 4 Big tomatoes cup Shredded mozzarella cheese Preparation
1. Cook bacon until crisp, drain, crumble, and reserve 2 Tbsp of the drippings. 2. Cook Onion in drippings until tender. 3. Stir in spinach. Cook until tender, 3 to 5 Min. 4. Remove from heat & stir in sour cream, bacon & pepper sauce. 5. Cut tops from tomatoes, remove centers & drain. 6. Salt shells & fill with spinach mixture. 7. Place in 8x8x2 baking pan. Bake at 375F for 20 to 25 Min. 8. Top with cheese & bake 3 Min more. Makes 4 Servings.

118

Geoff Oahu Genius Scrambled Omelet

Ingredients 1 Soup Pot 1 Gallon Size Thick Plastic Freezer Bag 1 Long Spoon 1 Tongs Pre Cooked Bacon or Snausage or Veggies 5 XL eggs Preparation 1. Bring 7 cups of water to boil -- in a big pot. 2. Crack eggs right into zip bag. 4 or 5 max for best results. 3. Immerse bag in boiling H2O. 4. Stir constantly with long spoon, holding bag with tongs, so the bag does not stick to bottom of pot. Keep it all moving. 5. Add pre cooked meat or veggies half way thru egg coagulation (2 or 3 minutes) 6. Reuse bag once or twice more, they get funky with too many cycles. Max deliciousness with little clean up. Simple & beautiful.

119

Skinny D Candied Bacon

Ingredients Bacon Maple Syrup Brown Sugar Preparation 1. Fry up a pound, or 8, of thick sliced bacon, crispy. 2. Lay bacon out on a cookie sheet, preferably one with sides. 3. Drizzle maple syrup & brown sugar coating the bacon. 4. Place pan under the broiler for a few minutes, until the syrup & brown sugar have melted & is bubbling, making sure to not burn. 5. Remove from oven & let sit & cool. 6. Enjoy with your friends & family! Heart, Skinny D

120

SWEET TOOTH

121

Miz Lottie's Suh-weet Potato Pie

Ingredients 1 lb potatoes: yams, sweet potato cup granulated sugar cup whole milk cup brown sugar 2 Eggs tsp Nutmeg tsp Cinnamon 1 tsp Vanilla Preparation Boil & mash potatoes. Add milk, mix with blender. Miz Lottie cannot stress enough the importance of using REAL vanilla, WHOLE milk, REAL sugar, & half yams. If you do not, you may not call it Miz Lottie's. Mix in remaining ingredients & blend well. Pour into pie shell. Bake @ 350F for 55 minutes to 1 hour. Let cool just enough to eat. Serve and enjoy!

122

Medicine Man Gingerbread Cookies

Ingredients 2/3 cup Shortening 1 cup Sugar 1 Beaten Egg cup Molasses 1 tsp Baking Soda 1 tsp Ginger 1 tsp Salt 1 tsp Cinnamon 1 tsp Cloves 2 cup Flour Preparation 1. Cream shortening & sugar. 2. Add egg & molasses & beat well. 3. Add sifted dry ingredients & mix well. 4. Roll 1/8 inch thick on lightly floured surface. 5. Cut & bake on greased cookie sheet at 350F for 10 minutes.

123

Medicine Man Cream Cheese Pie

Ingredients 12 oz Knudsen cream cheese 2 Beaten eggs 1 tsp Lemon juice 1 tsp grated lemon rind cup Sugar 2 tsp Vanilla Graham Cracker Crust --------------14 graham crackers, finely crumbled cup Butter, melted Combine above ingredients & pat into 9 inch pie pan. Topping Blend well --------------1 cup Sour Cream 1 tsp Vanilla 3 tsp Sugar Preparation Pie Filling 1. 2. 3. 4. 5. Combine ingredients & beat until light & frothy. Pour into crust & bake at 350F for 30 minutes. Remove & cool for 5 minutes & pour topping over pie. Return to oven & bake 10 minutes. Place in refrigerator for at least 5 hours.

Serve and Enjoy!

124

Medicine Man Coffee Tortoni

Ingredients 1 Egg White 1 Tbsp Instant Coffee 1/8 tsp Salt 2 Tbsp Sugar 1 cup Heavy Cream cup Sugar 1 tsp Vanilla 1/8 tsp Almond Extract cup Toasted Almonds, Finely Chopped Preparation 1. Combine egg white with coffee & salt. 2. Beat until stiff but not dry. 3. Gradually add 2 Tbsp sugar. 4. Beat until stiff & satiny. 5. Beat cream, cup sugar, vanilla and almond extract until stiff. 6. Fold with nuts into egg white mix. 7. Pour into 8 - 2 oz paper cups. 8. Freeze. Makes 8 portions.

125

Medicine Man Coffee Cake

Ingredients 2 cups Flour, sifted cup Brown sugar cup Granulated sugar 1 tsp Salt 1 tsp Cinnamon 1 tsp Nutmeg cup Oil tsp Baking powder tsp Baking soda 1 Egg, beaten 1 cup Buttermilk cup walnuts, chopped Preparation 1. Sift Four, sugars, spices. 2. Mix in oil. 3. Take out cup & reserve. 4. Add baking powder, soda, egg and buttermilk. Beat. 5. Bake at 375 Degrees for 40 Min. Share and enjoy with your favorite coffee!

126

Feral Vegan Chocolate Chip Cookies

Ingredients 1 cup soy margarine cup brown sugar cup sugar cup soy milk (unsweetened or vanilla) tsp salt 2 cups flour 1 tsp baking soda 12 oz semisweet chocolate chips Preparation Preheat the oven to 350F. Using & electric mixer or sturdy wooden spoon, cream margarine & sugars until light & fluffy. Slowly add soy milk, mix well, then add the vanilla. Combine the dry ingredients in a mixing bowl. Add dry ingredients to the creamed mixture & stir to blend. Fold in chocolate chips. Drop by rounded tsp on greased or parchment-lined cookie sheets. Bake in preheated oven for 8-10 minutes. Enjoy! ^_^ ~Feral

127

Medicine Man Chewy Date Bars

Ingredients cup butter 1 cup sugar 2 Eggs 1 tsp vanilla cup sifted all-purpose flour 1 cup finely cut-up pitted dates Preparation 1. Heat oven to 350F. 2. Grease & flour 9x9x2 pan. 3. Beat butter until light. 4. Add sugar, eggs & vanilla & beat until blended. 5. Stir in flour & blend well. 6. Add dates & mix. 7. Spread mixture in pan. 8. Bake for 20 to 25 Min. Makes 18 delicious bars!

128

Danger Bunnie Italian Wine Cake

It's an Italian Wine Cake I grew up with. Mom passed away New Year's day & I want to honor her memory by sharing this special memory with my Burner Tribemates. Warm Regards! Life is Performance Art, so lets go out & Playa! Ingredients 2 2 1 4 3 4 2 1 4 2 2 cups chopped nuts cups cooked raisins cup shortening tsp baking soda Eggs cups flour cups sugar cup butter tsp cocoa cups burgundy wine tsp cinnamon, 1 tsp nutmeg, 1 tsp allspice

Preparation To prepare raisins, place in pan of cold water & bring to a boil, then drain & measure. Cream butter, shortening, & sugar. Beat in eggs one at a time. Sift flour, cocoa, baking soda & spices. Add dry ingredients to wet ingredients alternately with wine. Add raisins & nuts. Divide batter into four greased & floured loaf pans. Bake at 350F for 50 minutes or until done. Let cool in pans for 10 minutes before removing from pan to wire racks.

129

squirrelfeathers Vegan Zucchini

Ingredients 3 cups Flour (all white.. or half whole wheat) 1 tsp salt & 2 tsp ground cinnamon tsp Ground nutmeg (or not) tsp baking powder & 1 tsp baking soda 4 Tbsp ground flax seeds mixed with 4 Tbsp water. cup unsweetened applesauce cup white or turbinado sugar 1 cup packed light-brown sugar cup vegetable oil 2 tsp vanilla extract 2 to 2 cups zucchini, coarsely shredded (2-3 fairly large ones) Preparation First step: Grate the zucchini. Since its zucchini, & you have too much of it or you wouldnt be making zucchini bread, dont bother grating all the way down to the end & grating your fingers. Throw away or compost the ends without guilt. Why do all of my recipes lately involve a grater? I hate grating anything. I usually grate my knuckles by mistake. I think this is some sort of subconscious desire to goad myself into finally buying a food processor. For now, this works. Step two: Throw it into a bowl with the wet ingredients, which includes the sugar. It also includes the flax seeds grind those up in a coffee, nut, or spice grinder; they wont gum up anything unless wet.

130

Vegan Zucchini continued. . . *Then* throw into a little separate bowl & mix in the water until the whole mess gets sticky & disgusting in a fairly egg-like way, & add it to the main wet ingredients. If youre feeling particular, mix the dry ingredients, including the spices, in a separate bowl & then add them to the wet. I throw them in with the dry & mix them there; it turns out fine. Bake at 350F until a toothpick comes out clean. For 95 pans (the recipe fills two), zucchini bread takes a little over an hour to bake. For 35 pans (the recipe fills four), as pictured, it takes about 40 minutes. Let cool. Devour ferociously without looking at it too carefully!

131

Lisa Loo's Lava Cake ** Playa Friendly **

Ingredients 1 pkg Devil's food cake mix All ingredients required for cake mix 1 box chocolate instant pudding Handful of chocolate chips Preparation 1. Prepare Devil's food cake as per instructions on box 2. Pour into oiled or sprayed crock pot 3. Prepare pudding according to instructions on box & pour on top of Devil's food cake batter. 4. Throw in chocolate chips. 5. Place lid on crock pot. Turn on Hi. 6. Watch football for 2 hours. Serve with vanilla ice cream. Oh, so yummy!

132

POTPOUR RI

133

Medicine Man Dog Biscuits

Ingredients 1 lb Beef liver 2 Large eggs 1 cup Low-fat cottage cheese 1 cups Wheat germ 3 cups Whole wheat flour Preparation 1. Rinse liver & cut into 1 inch cubes. 2. Put into pan with 1 cup water. 3. Bring to boil, cover & simmer until meat is no longer pink inside. 4. Drain liquid into 1 cup measure, adding water to bring to full. 5. Put liver & eggs (with shells) into blender & puree, adding reserved liquid as necessary. 6. Transfer mixture to bowl & add remaining liquid, cottage cheese, wheat germ & 3 cups of flour. Stir until completely mixed. 7. Put dough on well-floured board & knead for a few minutes. 8. Roll dough until inch thick. 9. Cut with bone-shaped cutter. 10. Set slightly apart on greased cookie sheet. 11. Bake at 300F for an hour until browned & firm. 12. Transfer to rack to cool. 13. Once cool bones should be hard when pressed; if not return to 300F oven for 10 minutes. 14. Store in airtight container in freezer or refrigerator. Per bone: 41 cal, 3.2 g protein, 0.7 g fat, 5.5 g carbohydrate, 10 mg sodium, 28 mg cholesterol

134

Lauren Homemade Sweetened Condensed Milk

Ingredients 1 cups white sugar 1 (12 fluid oz) can evaporated milk Preparation 1. Pour the sugar into the milk in a saucepan. 2. Bring to a boil over medium heat, stirring constantly. 3. Remove from the heat & allow to cool before using. Store in a tightly sealed container in refrigerator.

135

Silver Polish - (DO NOT DRINK)

Soak silver in: 1 1 1 1 qt. warm water tsp baking soda tsp salt small piece of aluminum foil

Alternate method: You can rub toothpaste on silver, let it dry & rinse off.

Copper Cleaner
Rub lightly with fine table salt wetted with vinegar & lemon juice.

Chrome Cleaner
Rubbing alcohol, or a small amount of ammonia with hot water. Also try white flour in a damp rag.

Brass Cleaner
Equal parts salt & flour, with a little vinegar

136

FOOD SUBSTITUTION CHART

Ingredient Amount Substitutes -------------------------------------------------------------------------Ingredient Amount Substitutes -------------------------------------------------------------------------Allspice 1 tsp * tsp cinnamon tsp ground cloves -------------------------------------------------------------------------Apple pie spice 1 tsp * tsp cinnamon, tsp nutmeg & 1/8 tsp cardamom -------------------------------------------------------------------------Arrowroot starch 1 tsp * 1 Tbsp flour * 1 tsp cornstarch -------------------------------------------------------------------------Baking powder 1 tsp * tsp baking soda plus 5/8 tsp cream of tartar * tsp baking soda plus cup sour milk or buttermilk or yogurt (decrease liquid called for in recipe by cup) * tsp baking soda plus Tbsp vinegar or lemon juice used with sweet milk to make cup (decrease liquid called for in recipe by cup) * tsp baking soda plus to cup molasses (decrease liquid in recipe by 1 to 2 Tbsp) * 1/3 tsp baking soda plus tsp cream of tartar -------------------------------------------------------------------------Bay leaf 1 whole * tsp cracked bay leaves -------------------------------------------------------------------------Beau monde 1 tsp * 1 tsp seasoning salt seasoning * tsp table salt plus dash of garlic, onion & celery salts or powders -------------------------------------------------------------------------137

Beef stock base, 2 tsp * 1 beef bouillon cube instant -------------------------------------------------------------------------Beef stock base, 4 tsp * 1 can (10 oz) condensed, instant dissolved undiluted beef bouillon or consomm in 1 cups water -------------------------------------------------------------------------Bread crumbs, 1/3 cup * 1 slice of bread dry -------------------------------------------------------------------------Bread crumbs, cup * 1 slice bread soft -------------------------------------------------------------------------Broth, beef or 1 cup * 1 bouillon cube dissolved in 1 cup chicken boiling water * 1 tsp powdered broth base dissolved in 1 cup boiling water -------------------------------------------------------------------------Butter 1 cup * 7/8 to 1 cup hydrogenated fat plus tsp salt * 7/8 cup oil plus tsp salt * 7/8 cup lard plus tsp salt * 1 cup margarine * 7/8 cup oil -------------------------------------------------------------------------Carob powder If recipe * 1 oz unsweetened chocolate calls for 3 Tbsp carob powder plus 2 Tbsp water -------------------------------------------------------------------------Catsup 1 cup * 1 cup tomato sauce, cup sugar and 2 Tbsp vinegar (for use in cooking) -------------------------------------------------------------------------138

Chicken stock 1 * 1 chicken bouillon cube base, instant tsp -------------------------------------------------------------------------Chicken stock 1 Tbsp * 1 cup canned or homemade chicken base, instant dissolved in broth or stock 1 cup water -------------------------------------------------------------------------Chili sauce 1 cup * 1 cup tomato sauce, cup brown sugar, 2 Tbsp vinegar, tsp cinnamon, dash of ground cloves & dash of allspice -------------------------------------------------------------------------Chives, finely 2 tsp * 2 tsp finely chopped green onion chopped tops -------------------------------------------------------------------------Chocolate chips, 1 oz * 1 oz sweet cooking chocolate semisweet -------------------------------------------------------------------------Chocolate, 1-2/3 oz * 1 oz unsweetened chocolate plus semisweet 4 tsp sugar -------------------------------------------------------------------------Chocolate, 6 oz * 2 squares unsweetened chocolate plus semisweet pkg 2 Tbsp shortening cup pieces, melted sugar -------------------------------------------------------------------------Chocolate, 1 oz or * 3 Tbsp cocoa plus 1 Tbsp unsweetened square butter or margarine * 3 Tbsp carob powder plus 2 Tbsp water -------------------------------------------------------------------------Cocoa cup or * 1 oz (square) chocolate (decrease 4 Tbsp fat called for in recipe by Tbsp) -------------------------------------------------------------------------Coconut 1 Tbsp * 1 Tbsp fresh, grated
139

grated, dry -------------------------------------------------------------------------Coconut Cream 1 cup * 1 cup cream -------------------------------------------------------------------------Coconut Milk 1 cup * 1 cup milk -------------------------------------------------------------------------Corn Syrup 1 cup * 1 cup sugar plus cup liquid (use whatever liquid is called for in the recipe) * 1 cup honey -------------------------------------------------------------------------Cornstarch 1 Tbsp * 2 Tbsp all-purpose flour (for thickening) * 4 to 6 tsp quick-cooking tapioca -------------------------------------------------------------------------Cracker crumbs cup * 1 cup bread crumbs -------------------------------------------------------------------------Cream cheese * Part skim milk ricotta cheese or lowfat cottage cheese beaten until smooth -------------------------------------------------------------------------Cream, 1 cup * 7/8 cup whole milk plus Tbsp half-and-half butter or margarine * 3 Tbsp oil plus milk to equal 1 cup * 1 cup evaporated milk -------------------------------------------------------------------------Cream, heavy 1 cup * cup milk plus 1/3 cup butter or (36 to 40% fat) margarine (for use in cooking and baking) * 2/3 cup buttermilk plus 1/3 cup oil * Evaporated skim milk or equal parts of part-skim milk ricotta cheese & nonfat yogurt beaten until smooth (this mixture cannot be heated because
140

of separation) -------------------------------------------------------------------------Cream, light 1 cup * 1 cup undiluted evaporated milk (18 to 20% fat) * 14 Tbsp milk plus 3 Tbsp butter or margarine -------------------------------------------------------------------------Cream, sour 1 cup * 3 Tbsp butter plus 7/8 cup sour (See Sour milk cream, cultured) * 7/8 cup buttermilk plus 3 Tbsp butter -------------------------------------------------------------------------Cream, whipped * Chill a 13 oz can of evaporated milk for 12 hours. Add 1 tsp lemon juice. Whip until stiff. * Beat until stiff: cup ice-cold water cup nonfat dry milk. Add cup sugar, slowly, while beating. Then add 2 Tbsp lemon juice & beat until mixed well. -------------------------------------------------------------------------Cream, whipping 1 cup * 2 Tbsp lemon juice, 2 Tbsp sugar, 1 cup evaporated milk * cup milk plus 1/3 cup butter (for cooking only) -------------------------------------------------------------------------Cream of tartar tsp * 1 tsp lemon juice or vinegar -------------------------------------------------------------------------Dill plant, 3 heads * 1 Tbsp dill seed fresh or dried -------------------------------------------------------------------------Egg 1 whole (3 Tbsp) * 3 Tbsp slightly beaten egg * 3 Tbsp plus 1 tsp frozen egg, thawed * 2 Tbsp sifted dry whole egg powder plus 2 Tbsp lukewarm water * cup egg substitute
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* 1 egg white & 2 tsp oil * 2 egg whites * 2 yolks plus 1 Tbsp water (in cookies) * 2 yolks (in custards, cream fillings & similar mixtures) -------------------------------------------------------------------------Egg substitute 1 egg * 2 egg whites. May add 1 to 3 tsp vegetable oil for each yolk omitted. * 1 egg white, 2 tsp nonfat dry milk powder, & 2 tsp vegetable oil (may store 1 week in refrigerator or freezer) * In cookies & cakes only -- use 2 Tbsp water plus tsp baking powder * In cookie & cake recipes that call for 2 or 3 eggs -- for each egg, use 2 Tbsp flour, Tbsp shortening, tsp baking powder, 2 Tbsp liquid (use liquid called for in recipe) -------------------------------------------------------------------------Egg white 1 white * 2 Tbsp frozen egg white, thawed (2 Tbsp) * 2 tsp sifted dry egg white powder plus 2 Tbsp lukewarm water -------------------------------------------------------------------------Egg yolk 1 yolk * 2 Tbsp sifted dry egg yolk (1 powder plus 2 tsp water Tbsp) * 1-1/3 Tbsp frozen egg yolk, thawed -------------------------------------------------------------------------Extracts 1 tsp * tsp oil of similar flavor (example: mint tsp * 2 drops oil of similar flavor (oils extract) won't evaporate at high temperatures) -------------------------------------------------------------------------142

Flavor-based oil tsp * 1 tsp extract of same flavor (example: oil of 2 drops * tsp extract of same flavor peppermint) -------------------------------------------------------------------------Flour, 1 Tbsp * Tbsp cornstarch, potato all-purpose starch, rice starch or arrowroot (for thickening) starch * 1 Tbsp granular tapioca * 2 to 3 tsp quick-cooking tapioca * 1 Tbsp waxy rice flour * 1 Tbsp waxy corn flour * 2 Tbsp browned flour * 1 Tbsp whole wheat flour * Tbsp whole wheat flour plus Tbsp all-purpose flour -------------------------------------------------------------------------Flour, 1 cup sifted The following flours require more all-purpose leavening than wheat flour, so add (Note: Specialty 2 tsp baking powder per cup of flours added to flour. An even lighter product results yeast bread when buttermilk plus tsp baking recipes will soda is substituted for each cup of milk result in a in the recipe: reduced volume and a heavier * 1 cups rye flour product) * cup rice flour * 1 cups oat flour * 1 cup corn flour * cup coarse cornmeal * 1 cup fine cornmeal * 5/8 cup potato starch flour * 1-1/8 cups cake flour * 1 cups bread crumbs * 1 cup rolled oats
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* 1 cups barley flour * 1 cup unsifted all-purpose flour minus 2 Tbsp * 1/3 cup cornmeal or soybean flour plus 2/3 cup all-purpose flour * cup cornmeal, bran, rice flour, rye flour or whole wheat flour plus cup all-purpose flour * Substitute whole wheat flour for to of white flour called for in a recipe * cup soybean flour plus cup All-purpose flour * 1/3 cup wheat germ plus 2/3 cup All-purpose flour -------------------------------------------------------------------------Flour, cake 1 cup sifted * 1 cup minus 2 Tbsp sifted All-purpose flour -------------------------------------------------------------------------Flour, pastry 1 cup * 7/8 cup all-purpose flour -------------------------------------------------------------------------Flour, 1 cup * 1 cup minus 2 tsp all-purpose self-rising flour plus 1 tsp baking powder tsp salt -------------------------------------------------------------------------Flour, whole 1 cup * 1 cup white wheat flour wheat * 1 cup graham flour -------------------------------------------------------------------------Garlic 1 clove, * 1/8 tsp garlic powder or small tsp instant minced garlic -------------------------------------------------------------------------Garlic salt tsp * 1 medium size clove or tsp minced fresh -------------------------------------------------------------------------Gelatin, 3-ounce * 1 Tbsp plain gelatin plus 2 flavored pkg cups fruit juice -------------------------------------------------------------------------Ginger 1/8 tsp, * 1 Tbsp candied ginger rinsed in powdered water to remove sugar, finely cut * 1 Tbsp fresh ginger, grated -------------------------------------------------------------------------144

Herbs, dried 1 tsp * 1 Tbsp fresh, finely cut -------------------------------------------------------------------------Herbs, fresh 1 Tbsp, * 1 tsp dried herbs finely cut * tsp ground herbs -------------------------------------------------------------------------Honey 1 cup * 1 cups sugar plus cup liquid (use liquid called for in recipe) -------------------------------------------------------------------------Horseradish 1 Tbsp, * 2 Tbsp bottled fresh -------------------------------------------------------------------------Lemon 1 tsp * tsp vinegar juice 1 medium * 2 to 3 Tbsp lemon juice & 1 to 2 tsp rind -------------------------------------------------------------------------Lemon peel, 1 tsp * 1 to 2 tsp grated fresh lemon dried peel * grated peel of 1 medium size lemon * tsp lemon extract -------------------------------------------------------------------------Macaroni 2 cups, * 2 cups spaghetti, uncooked, (2 inch (4 cups cooked) uncooked pieces) * 4 cups noodles, uncooked -------------------------------------------------------------------------Maple sugar cup * 1 cup maple syrup -------------------------------------------------------------------------Maple sugar 1 Tbsp * 1 Tbsp white granulated sugar (grated and packed) -------------------------------------------------------------------------Marshmallows, 1 cup * 10 large miniature -------------------------------------------------------------------------Mayonnaise (for 1 cup * cup yogurt cup mayonnaise or use in salads salad dressing and salad * 1 cup salad dressing dressings) * 1 cup sour cream
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* 1 cup yogurt * 1 cup cottage cheese pureed in a blender -------------------------------------------------------------------------Milk, buttermilk 1 cup * 1 cup plain yogurt -------------------------------------------------------------------------Milk, buttermilk 1 cup * 1 cup minus 1 Tbsp sweet milk or sour plus 1 Tbsp lemon juice or vinegar (allow to stand 5 to 10 minutes) * 1 cup sweet milk & 1 tsp cream of tartar -------------------------------------------------------------------------Milk, evaporated If recipe * 1 cup liquid whole milk (whole or skim) calls for cup plus cup water -------------------------------------------------------------------------Milk, evaporated 1 can (about * Whip until smooth: 12 oz) 1 cup nonfat dry milk 1 cups warm water Keep refrigerated -------------------------------------------------------------------------Milk, skim 1 cup * 4 to 5 Tbsp nonfat dry milk powder & enough water to make one cup, or follow manufacturer's directions cup * 4 tsp nonfat dry milk powder plus water to make cup, or follow manufacturer's directions 1/3 cup * 2 Tbsp nonfat dry milk powder plus water to make 1/3 cup, or follow manufacturer's directions -------------------------------------------------------------------------Milk, sweetened 1 can (about * Heat the following ingredients until condensed 1-1/3 cup) sugar & butter are dissolved:
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1 cup until

1/3 cup & 2 Tbsp evaporated milk 1 cup sugar 3 Tbsp butter or margarine * Heat the following ingredients

sugar & butter are dissolved: 1/3 cup evaporated milk cup sugar 2 Tbsp butter or margarine * Add 1 cup plus 2 Tbsp dry milk powder to cup warm water. Mix well. Add cup sugar & stir until smooth. -------------------------------------------------------------------------Milk, sweetened To make about * Combine 1 cup instant nonfat dry milk, condensed 1 cups in 2/3 cup sugar, 1/3 cup boiling water blender & 3 Tbsp margarine. Blend until smooth. To thicken, let set in refrigerator for 24 hours. -------------------------------------------------------------------------Milk, whole 1 cup * 1 cup reconstituted nonfat dry milk plus 2 tsp butter or margarlne * cup evaporated milk plus cup water * 1 cup buttermilk plus tsp baking soda (for use in baking, decrease baking powder by 2 tsp) * 4 Tbsp whole dry milk plus 1 cup water or follow manufacturer's directions * 1 cup fruit juice or 1 cup potato water (in baking) * cup nonfat dry milk, 7/8 cup water & 2 tsp butter or margarine * 1 cup water plus 1 tsp butter
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(in baking) -------------------------------------------------------------------------Molasses 1 cup * cup sugar plus 2 tsp baking powder (increase liquid called for in recipe by 5 Tbsp & decrease baking soda by tsp) * cup sugar plus 1 tsp cream of tartar (increase liquid called for in recipe by 5 Tbsp) -------------------------------------------------------------------------Mushrooms 1 pound fresh * 3 oz dried mushrooms * 6- or 8-ounce can -------------------------------------------------------------------------Mushrooms, 1 Tbsp * 3 Tbsp whole dried mushrooms powdered * 4 oz fresh * 2 oz canned -------------------------------------------------------------------------Mustard, dry 1 tsp * 1 Tbsp prepared mustard * tsp mustard seeds -------------------------------------------------------------------------Oil, flavor-based * See Flavor-Based Oil (example: oil of peppermint) -------------------------------------------------------------------------Onion 1 small * cup chopped, fresh onion * 1-1/3 tsp onion salt * 1 to 2 Tbsp minced onion * 1 tsp onion powder -------------------------------------------------------------------------Orange 1 medium * 6 to 8 Tbsp juice -------------------------------------------------------------------------Orange peel, 1 Tbsp * 2 to 3 Tbsp grated fresh orange dried peel * Grated peel of 1 medium-size orange 2 tsp * 1 tsp orange extract --------------------------------------------------------------------------

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Orange peel, 1 medium * 2 to 3 Tbsp grated fresh orange fresh peel -------------------------------------------------------------------------Parsley, dried 1 tsp * 3 tsp fresh parsley, chopped -------------------------------------------------------------------------Peppers, 1 Tbsp, * 3 Tbsp fresh green pepper, green bell dried chopped -------------------------------------------------------------------------Peppers, 1 Tbsp, * 3 Tbsp fresh red bell pepper, red bell dried chopped * 2 Tbsp pimiento, chopped -------------------------------------------------------------------------Peppermint 1 Tbsp * cup fresh mint, chopped extract * See also Extracts -------------------------------------------------------------------------Pimiento 2 Tbsp * 1 Tbsp dried red bell peppers, chopped rehydrated * 3 Tbsp fresh red bell pepper, chopped -------------------------------------------------------------------------Pumpkin pie 1 tsp * tsp cinnamon, tsp ginger, 1/8 tsp allspice & 1/8 tsp nutmeg -------------------------------------------------------------------------Rennet 1 tablet * 1 Tbsp liquid rennet -------------------------------------------------------------------------Rice 1 cup regular, * 1 cup uncooked converted rice uncooked (3 cups cooked) * 1 cup uncooked brown rice * 1 cup uncooked wild rice 1 cup cooked * 1 cup cooked bulgur wheat * 1 cup cooked pearl barley -------------------------------------------------------------------------Rum cup * 1 Tbsp rum extract plus 3 Tbsp liquid (use liquid called for in recipe or water) -------------------------------------------------------------------------Shortening, 1 cup * 1 cup cooking oil (cooking oil should

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melted not

not be substituted if recipe does

call for melted shortening) -------------------------------------------------------------------------Shortening, 1 cup * 1 cup minus 2 Tbsp lard (used in baking) * 1-1/8 cups butter or margarine (decrease salt called for in recipe by tsp) -------------------------------------------------------------------------Shrimp, fresh 1 cup cleaned, * pound raw in shell, clean & cook cooked * 7-ounce pkg frozen, peeled shrimp, cooked * 4 - or 5-ounce can of shrimp -------------------------------------------------------------------------Sour cream, 1 cup * 7/8 cup sour milk or buttermilk plus cultured 1/3 cup butter or margarine * Blend until smooth: 1/3 cup buttermilk, 1 Tbsp lemon juice & 1 cup cottage cheese * 1-1/8 cups non-fat dry milk powder, cup warm water, & 1 Tbsp vinegar (mixture will thicken in refrigerator in a few hours) * 1 cup evaporated milk at 70F plus 1 table-spoon vinegar (allow to stand until it clabbers) * 1 cup plain yogurt (in cooking add a Tbsp of cornstarch to each cup to prevent separating) * cup milk, tsp lemon juice & 1/3 cup butter or margarine * cup buttermilk plus cup oil * 1 cup cottage cheese & 2 or 3 tsp of lemon juice, pureed in
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blender -------------------------------------------------------------------------Spearmint, 1 Tbsp * cup fresh mint, chopped extract * See also Extracts -------------------------------------------------------------------------Sugar, brown 1 cup, firmly * 1 cup granular sugar packed * 1 cup granulated sugar plus cup molasses -------------------------------------------------------------------------Sugar, 1 cup * cup granulated sugar confectioners' or powdered -------------------------------------------------------------------------Sugar, white 1 tsp * to tsp honey or molasses 1 cup * 2 cups corn syrup (reduce liquid called for in recipe by cup. Never replace more than of sugar called for in recipe with corn syrup.) * 1 cup brown sugar, firmly packed * 1 cups confectioners' sugar (for uses other than baking) * 1 cup molasses plus tsp soda (omit baking powder or use very little. Substitute molasses for no more than half the sugar. Reduce liquid in recipe by cup per cup of molasses.) * cup maple syrup (Reduce liquid called for in recipe by 3 Tbsp.) * 1 cup honey (decrease liquid called for in recipe by cup. In baked goods, add tsp of baking soda for each cup of honey substituted & lower baking temperature 25 degrees. In cookie recipes using eggs & no additional liquid, increase the
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flour by about 2 Tbsp per cup of honey. Chill before shaping & baking. Half of the sugar in cakes, can be replaced with honey. Twothirds of the sugar can be replaced in fruit bars, but replace no more than a third of the sugar in ginger snaps with honey. When making cakes or cookies, first mix honey with the fat or the liquid, then mix with other ingredients. If this is not done, a soggy layer may form on top of the baked product.) -------------------------------------------------------------------------Sugar, white Sweeteners: * Sugar Twin & Sprinkle Sweet: measure like sugar. Substitute 1 tsp sweetener for 1 tsp sugar, 1 cup sweetener for 1 cup sugar. * Equal: 1 packet = 2 tsp sugar * Sweet 10: 10 drops = 1 tsp sugar 1 Tbsp = cup sugar -------------------------------------------------------------------------Tapioca, 1 Tbsp * 2 Tbsp pearl tapioca granular 2 tsp * 1 Tbsp flour -------------------------------------------------------------------------Tomato juice 1 cup * cup tomato sauce plus cup water -------------------------------------------------------------------------Tomatoes, fresh 2 cups, chopped * 16-ounce can -------------------------------------------------------------------------Tomato sauce 15-ounce can * 6-ounce can tomato paste plus 1 cup water --------------------------------------------------------------------------

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Tomatoes, chopped 16-ounce can * 3 fresh medium tomatoes * 16-ounce can stewed tomatoes -------------------------------------------------------------------------Tomato soup 10 -ounce can * 1 cup tomato sauce plus cup water -------------------------------------------------------------------------Vanilla extract 1 tsp * 1-inch vanilla bean split & simmered in liquid of recipe -------------------------------------------------------------------------Wine 1 cup * 13 Tbsp water, 3 Tbsp lemon juice & 1 Tbsp sugar -------------------------------------------------------------------------Worcestershire 1 tsp * 1 tsp bottled steak sauce sauce -------------------------------------------------------------------------Yeast, 1 Tbsp * 1 cake (6/10 oz), compressed active dry (2/3 oz) * 1 pkg ( oz) active dry yeast -------------------------------------------------------------------------Yogurt, plain 1 cup * 1 cup buttermilk * 1 cup cottage cheese blended until smooth * 1 cup sour cream

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Burn a leg!

(dont)

We Hope You Enjoyed This Unique Cook Book!

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