Date Balls

1 c. oatmeal

2 c. dates

3 Tbsp peanut butter

2 Tbsp cocoa

Mix in food processor and press into bars or balls.

Drop Biscuits

2 c. whole wheat flour

2 tsp baking powder

1/2 tsp salt

1/4 c. applesauce

3/4 c. cold soymilk/ricemilk

Let sit for 2 minutes

Drop onto greased cookie sheet

Bake at 400 for 15 minutes (makes 9).

Onion Dip

2 Tbsp olive oil

1 1/2 c. minced onion

1/4 tsp salt

1 1/2 c. sour cream

3/4 c. mayonnaise

1 clove minced garlic

1 tsp worcestershire sauce

Cook onion and garlic in oil and add to the rest, chill and serve with chips or as a sandwich spread (makes a LOT).

Mall Cart Pecans

1 egg white

1 tsp cold water

Stir 4 cups nuts into egg/water mixture until coated

Mix 1/2 c. sugar, 1/4 tsp salt, 1 tsp cinnamon, 1/2 c. brown sugar in gallon size ziploc bag.

Shake nuts in mixture until completely coated.

Spread on cookie sheet and bake 1 hour at 250.

Inhale often.

Eggplant Curry Fajitas

3 bell peppers

1 carton mushrooms

2 medium yellow onions

1 large eggplant

Simmer all in a little olive oil with:

1 tsp ground mustard

3 tsp curry

1 tsp salt

pepper to taste

Serve in warmed tortillas with sour cream or avocado.

Cauliflower Soup

Saute 1 onion in butter, add 1 carrot, 1 celery stalk. When tender add 2 cauliflower heads chopped fine, 2 Tbsp fresh parsley, cover on low for 15 minutes. Add 2 quarts chicken or vegetable broth and boil.

Mix white sauce with 3 Tbsp melted butter, 6 Tbsp flour (whisk and add to) 2 c. milk. Remove from heat and add 1 c. half and half or heavy cream. Add to simmering soup. Simmer 15 -20 minutes and add salt and pepper to taste.

Warm bacon spinach salad

Hard boil and slice 3 eggs.

Fry 6 pieces bacon until crispy and remove to paper towel.

Reserve 3 Tbsp grease in separate dish.

Fry one red onion in bacon grease until caramelized, remove. Fry 1 carton mushrooms in remaining juices until nice and brown. Add 3 Tbsp red wine vinegar to reserved grease, mix in 2 tsp sugar, 1 tsp dijon mustard and dash of salt. Warm if necessary.

Toss 8 oz (3 large handfuls) of fresh spinach with mushrooms, onions, boiled eggs and salad dressing. Serve warm.