Best Recipe Ever!

LOVE

Paula, Sarah, Sarah, and Jean 9

2 cups of patience 3 cups of heart 1 T. of passion 5 cups of heartbreak
1 1/2 cups of forgiveness

Season with lots of kisses! (Thanks for the addition Natalya....)

Blend carefully patience and forgiveness. Quickly add heart. Add heartbreak moderately. Before serving sprinkle with passion.

Serves: All

Veg Advantage: Pad Thai

I have tried Thai food a few times, first time was when I was working in Springlield IL and we ordered from Magic Kitchen. Now I hear that the Magic Kitchen is a good place to eat, but the spice was way too much for me. This I am sure will surprise my mother!
Recently since moving to St Louis, I went to a place called Thai Sawadee in Chesterfield Valley. There I had a dish called PAD THAI, which was nothing like I had in Springfield. It had some heat but was loaded with flavor. Since that day, I have been interested in how this dish is made.
This recipe appears to be very
simple and relativaly easy to make. Enjoy!


Pad Thai

8 lbs. soba, rice, or other noodles
2 1/2 cups tamari or soy sauce
2 1/2 cups lemon or lime juice
1/2 cup peanut butter
1/2 cup tahini (or omit and use more peanut butter)
16 green chilies, seeded and minced
2 cups sugar or other sweetener
8 large onions, chopped
32 garlic cloves, peeled and minced
4 lbs. tofu, cubed (optional)
1/3 cup minced fresh ginger, (optional)
1 cup sesame oil
18 cups chopped carrots
2 cans water chestnuts
8 cups bean sprouts
8 broccoli stalks, steamed
Limes for garnish (optional)
Chopped peanuts for garnish (optional)
Sliced green onions for garnish (optional)

 Prepare the noodles, then drain and set aside. In a separate bowl, mix the tamari or soy sauce, lemon
or lime juice, peanut butter, tahini, chilies, and sugar and set aside.
 In a wok, stir-fry the onion, garlic, tofu, and ginger in the sesame oil. Add the carrots, water
chestnuts, and a little water and stir-fry for a few minutes. Add the tamari mixture, bean sprouts,
broccoli, and noodles. Stir and cook over medium heat for about 5 minutes, or until the sauce
thickens. Serve with the limes, chopped peanuts, and/or sliced green onions.

Makes 24 servings

For additional information or assistance, please call 1-800-760-8570 or e-mail Info@vegadvantage.com.

Veg Advantage Corn Chowder

This recipe is posted for my buddy Chris! I am taking your challenge seriously and looking into vegan alternatives. I am considering myself "flexitarian", meaning I am not fully vegetarian but allowing myself limited meats at this time.


Corn Chowder
15 ears yellow corn
1 1/4 cups vegan margarine
5 large onions, chopped
1 1/2 Tbsp. fresh minced thyme
3 1/3 Tbsp. Hungarian paprika
7 1/2 lbs. white potatoes, peeled and cut into bite-size cubes
3/4 cup faux bacon bits (try Bacos brand)
1 1/4 gals. faux chicken broth (try Eco Cuisine or RC Fine Foods brands)
5 cups nondairy creamer or plain-flavored soy milk
Salt and freshly ground black pepper, to taste
1 cup minced fresh chives
 Cut the kernels from the ears of corn and set aside.
 In a large pot over medium heat, melt the vegan margarine. Add the onion and thyme and cook about
5 minutes, or until the onion is translucent. Add the paprika and cook 1 minute longer, stirring
continuously.
 Add the potatoes, faux bacon bits, faux chicken broth, and reserved corn kernels. Bring to a boil,
then reduce the heat, cover, and simmer for 10 to 15 minutes, or until the potatoes are soft but still
firm.
 Smash a few of the potato chunks against the side of the pot, stir, and cook for 1 or 2 minutes longer
to thicken the chowder.
 Reduce the heat to low. Add the nondairy creamer or soy milk and heat through, but do not boil.
 Season with the salt and pepper.
 Ladle into bowls and sprinkle with the chives.
Makes 25 servings
For additional information or assistance, please call 1-800-760-8570 or e-mail Info@vegadvantage.com.

This has been a family staple for years at most all major dinners. Holidays, celebrations, potlucks, and office parties: everytime other people love this dish and ask to have the recipe... Enjoy!



SWEET POTATO CASSEROLE
(Aunt Marcia)

1 large can sweet potatoes
1 stick oleo/butter
2 eggs
dash of cinnamon
1 can of condensed milk
2 cups sugar

TOPPING:
1 cup crushed corn flakes
1/2+ cups nuts (walnuts are best)
1/2 cup brown sugar
1 stick oleo

Heat potatoes, drain juice - mash potatoes until smooth. Then add oleo, eggs, cinnamon, sugar, and milk. Mixture will fill a 9 x 13 greased pan. Cook 15-20 minutes at 400 degrees or until you can take a toothpick out clean. Mix topping. Sprinkle on top and cook an additional 15 minutes.

You can heat potatoes in microwave. You can also bake dish in microwave. Sometimes I cook the first part on one day, then freeze or refrigerate after adding topping and cook another day.

Buffalo Chicken Salad

Buffalo Chicken Salad

1 Rotisserie Chicken
6 Hard Boiled Eggs
2 Stalks of Celery (Small Dice)
½ Cup Shredded Carrot (optional)
1 Large Bunch of Green Onion (chopped)
1 Cup Mayo or Miracle Whip (if preferred)
½ Bottle Sweet Baby Ray’s Buffalo Chicken Sauce
1/8 Cup Blue Cheese Dressing
1/8 Cup Sweet Relish (optional)

Boil Eggs and debone Chicken, discarding all bones and shredding chicken into bite sized pieces. Dice celery and chop green onion. Place into a large bowl and measure out mayo, buffalo sauce, and blue cheese dressing. Stir well and refrigerate at least one hour until serving, may hold up to 7 days. Serve on Croissants, Kaiser, or Whole Wheat Rolls, garnish with Lettuce.

Family Recipes: Hot Chocolate

HOT CHOCOLATE MIX

8 oz. Nestles Chocolate Mix
16 oz. Creamora
1 lb. 9 oz. Carnation Dry Milk
3 cups powdered sugar

Mix and keep in air-tight container.
Add 2 tsp. + to a cup of hot water.
Add marshmallows and serve.

HOT COCOA MIX DRINK
2 cups dry milk 1/3 cup cocoa
1 cup sugar 1/2 tsp. Salt

Mix and store in a covered container. Use 1/4 cup of mix or less for 1 cup of drink.

Family Recipes: Ice Creams

ICE CREAM RECIPE
(Grandma Yarbrough)

4 eggs beaten
Add 2 cups sugar
Add 2 boxes of instant pudding and stir

Fold in 1 carton whipped topping (cool whip).
Stir in 1 tsp. vanilla.
Add ½ gallon of whole milk (or 2% + 1 can milnut or evaporated milk.)

Optional flavors: 1 cup pecans with pecan pudding
Chocolate with nuts such as almonds
Chocolate chip with vanilla pudding
1 quart of fresh fruit with vanilla pudding

MILKY WAY ICE CREAM
(Aunt Jennifer’s)

Melt 5 Milky way candy bars and 10 oz. of miniature marshmallows in the microwave for 2+ minutes. Stir every 1 minute. Add ¾ cup sugar and 2 cups whole milk. Heat until candy and sugar are just about melted. Put in the ice cream container and fill to line with whole milk as directed.


ICE CREAM
(Grandma Graden)

Beat 5 eggs until thick and light yellow.
Gradually add 2 cups sugar and then add ½ tsp. salt,
1+ T. of vanilla.
Then add 1 can milnut while continuing to beat.
Add milk to bowl. When bowl is full and thoroughly mixed, put into ice cream container.
Fill milk to the line as directed. (Ice Milk)


VANILLA ICE CREAM

4 eggs
2 ½ cups sugar
6+cups milk
4 cups light cream (milnut)
2 T. vanilla
½ tsp. salt

Beat eggs until light and thick. Add sugar gradually beating until mixture thickens. Add remaining ingredients. Mix thoroughly. Freeze in ice cream freezer. Makes 1 gallon.