http://groups.yahoo.com/group/hillbillyherbalism/messages/126
Black Forest Dump Cake
Put a sprig on mint on top: Now you’ve *Gone Herbal*!!! (kidding!)
Black Forest Dump Cake
INGREDIENTS:
1 (20 ounce) can crushed pineapple, with juice
1 cup flaked coconut
1 (3.5 ounce) package instant vanilla pudding mix
1 (21 ounce) can cherry pie filling
1 (18.25 ounce) package chocolate cake mix
1/2 cup butter
DIRECTIONS:
Spread pineapple in a 9 x 13 inch pan. Sprinkle a layer of angel
flake coconut on top of the pineapple, and then a layer of dry
pudding mix. Spread the cherry pie filling evenly over pudding mix,
and sprinkle dry cake mix over pie filling. Cut butter into thin
slices, and arrange on top of cake mix
Bake at 350 degrees F (175 degrees C) for one hour. Cool.
Subject: Dump Salad Recipes
Dump Salad #1
Ingredients:
1 small container cottage cheese
1 small box Jell-O any flavor (dry)
1 small container Cool Whip
1 can fruit cocktail
1/2 cup walnuts or pecans
Directions:
Put all the ingredients into a bowl and mix it up.
This recipe for Dump Salad serves/makes 6
Dump Salad #2
Ingredients:
1 can mandarin oranges, undrained
15 ounces pineapple chunks, undrained
1 small pkg orange gelatin powder
1 small pkg cherry gelatin powder
9 ounces cool whip
16 ounces cottage cheese
Directions:
Combine all ingredients until gelatin is blended in completely.
Chill overnight.
This recipe for Fruit Salad serves/makes 6
Dump Salad #3
2 cans of pineapple tidbits
6 ounces Can or orange juice, frozen
1 package Instant lemon pudding
3 Bananas, sliced
1 can Pears (2 1/2 lb)
2 1/2 pounds Can apricots, chopped
2 1/2 pounds Can peaches, chopped
1 can Mandarin oranges, drained
Directions:
Drain pineapple and dissolve orange juice in the juice from the cans
of pineapple. Mix in juice, instant pudding, sliced bananas, pears,
apricots and peaches. Add drained oranges and pineapple. Mix and let
stand for 24 hours in refrigerator. Serves 8
Dump recipe #4
Ingredients:
1 large container cool whip
1 can cherry pie filling
1 (15-oz.) can crushed pineapple, drained
1 can condensed milk
1 1/2 cup miniature marshmallows
1 cup coconut
1/2 cup chopped nuts (optional)
1. Combine all ingredients in a large bowl.
2. Chill in refrigerator until completely chilled.
Dump Salad #5
2 x 15 oz. cans organic chickpeas (garbanzo beans)
2 x 15 oz. cans organic black-eyed peas
2 x 15 oz. cans organic artichoke hearts
4 large organic tomatoes
½ large organic onion
6 large fresh organic garlic cloves
¼ cup organic olive oil
½ cup organic balsamic vinegar
A few pinches of dried organic parsley
Fresh ground salt and pepper to taste
Method:
Drain chickpeas and black-eyed peas, and dump them into a large
bowl.
Chop artichoke hearts (into eighths if they’re whole, or
into quarters if they’re already halved).
Chop tomatoes and dice onion
Dump artichokes, tomatoes and onion into bowl.
Crush garlic gloves with garlic press and add to the luscious pile of
goodies.
Whip olive oil and balsamic vinegar together in a smaller bowl, then
pour over the pile.
Dump Salad #6
1 can chick peas drained
1 can black beans drained and rinsed
1 can artichoke hearts drained
1 small can ripe whole pitted olives
1 jar pickled whole beets drained
1 bottle Zesty Italian or Greek Feta bottled dressing
Mix and chill before serving.
http://www.living-foods.com/recipes/cornchowder.html
Easy Corn Chowder
by Bobbi Clinger
4 c. fresh sweet corn
2 c. almond milk (or your preference)
Chili powder to taste(opt)
For crunchy bits, use corn as is, for chewier, dehydrate corn for 2 hours or to desired consistency. Put corn in a quart container with tight lid. Cover with milk to rehydrate, adding more as needed.
When rehydrated, add another 1+1/2 c. of milk and shake to combine.
Pour half or more into a blender and liquefy to creamy consistency. Pour this back into quart container and shake to mix.
Serve as is, or put lid on and warm in basin or pan of warm water.
http://www.living-foods.com/recipes/carrotsoup.html
Carrot Soup
2 pints carrot juice
1 tahitian squash
2 cups carrot pulp
Blend together in the blender
1 tsp. curry
dash of cayenne
celery, minced
wild rice, soaked
sunflower seeds, sprouted for crunch
parsley and lemon gems (flowers) as garnish
Add mixtures.
http://www.living-foods.com/recipes/kremeofa.html
Kreme of Asparagus Soup
by Nomi Shannon
© 1998 Nomi Shannon. Please copyright notice below.
This could be called the king of soups. The fiber in the asparagus creates a delightful texture, and the tahini gives it a smooth quality. Do not use the woody ends of the asparagus. Chop only the most tender part, about 1 1/2”-2” from the end.
1 cup cut up asparagus
1 cup carrot juice
2 tablespoons tahini
1 teaspoon cut up onion, or more to taste
Bragg’s
dulse flakes
Blend until a smooth consistency. Yields approximately 1 1/2 cups. Serves 1.
http://www.living-foods.com/recipes/indiancoleslaw.html
INDIAN COLE-SLAW
by Rhio
3 cups green cabbage, finely chopped
3 cups tomatoes, chopped
1 cup fresh grated coconut
1/2 cup peanuts,* ground (make sure they’re raw, not roasted)
1 large date, soaked, pitted and mashed
2 tbsp. lemon juice
2 tbsp. peanut oil (Flora Oils) or use olive oil
1/2 tsp. ground brown mustard seed
1/2 tsp. ground cumin seed
1/4 tsp. turmeric
pinch asafoetida (see Glossary)
1 tbsp. minced Jalapeño, or to taste (optional)
Nama Shoyu and/or Celtic sea salt, to taste
1) Mix first 4 ingredients together in a large bowl and set aside.
2) In a small bowl, mash the soaked date, add in the balance of the ingredients, and blend to a smooth dressing.
3) Pour the dressing into the cabbage and tomato mixture and mix well.
Serves 4. This salad keeps well for 2-3 days in the refrigerator.
*Sunorganic Farm sells raw, organic, Valencia peanuts (see Source Index).
http://www.living-foods.com/recipes/southoftheborder.html
South of the Border Soup
6-8 roma tomatoes
1/4 onion
2 carrots
handful of cilantro
1 tsp taco seasoning
1 cups water (optional)
1/4 jalapeno pepper
3 stalks celery
Add all items into blender and blend. Enjoy!
http://www.living-foods.com/recipes/curried.html
Curried Grain and Nut Dish
Recipe by Richard Salome
1 C barley, soaked 3 days
1/2 C almonds, soaket 12-24 hours, blanched, chopped
1 C sunflower seeds, soaked 5-6 hours
1/4 C flax seed oil
2 T Spike vegetable seasoning
Mix all ingredients in a bowl
Curry Sauce
1 C almonds, soaked 12-24 hours, blanched
16 oz. purified water
2 medium sized Fuji apples, cored & diced
1 C raisins, unsoaked
1 t curry powder
2 T flax seed oil
2 T Braggs or to taste
1 medium sized ripe banana
Place the almonds in a blender and add enough water to cover them. Blend until creamy. Add curry, flax oil, banana, Braggs and process for 20 seconds. Then add apples and raisins. Pour sauce over nut grain dish, stir well and place in dehydrator for at least 2 hours until warm to the touch, below 112 degrees. This is a rich dish, and makes a wonderful thanksgiving dish or for a special occasion.
http://www.living-foods.com/recipes/lasagna.html
Lasagna Hurricane LeFran’s Magick Theatre
Gail Lanier
Base:
2C almonds, soaked 12-48 hours with skin removed
1 1/2C sunflower seeds, soaked and rinsed
3 stalks celery
2 carrots
1C fresh basil
1T Bragg Liquid Aminos
1-2 cloves garlic
Process all ingredients through a Champion Juicer using the solid plate or a food processor using the “s” blade. In a glass rectangular dish, spread the base and pat lightly.
Topping:
1 1/2C sun-dried tomatoes, soaked 1 hour
1 C fresh basil
1 clove garlic
Process sun-dried tomatoes in a blender with a little soak water and blend until the consistency of icing. Add basil and garlic; blend to make a spread. Spread topping onto base and garnish with fresh parsley.
My comments: I made a half receipe. I found that the quantities recommended in the receipe didn’t give me enough sauce. I would use more sun-dried tomatoes, fresh basil and garlic. Also, when I made this, I added some green bell pepper and mushrooms on top and also some sunflower seed cheese. It was delicious!
http://www.living-foods.com/recipes/crunchytaco.html
Crunchy Taco
by Leslie Oakes
3 ripe avocados
1 lg. onion
1/4 cup fresh lemon juice
1/4 cup fresh parsley, chopped
1 1/2 tsp cumin
2 cloves garlic, chopped
1 cup sun dried tomatoes, soaked and chopped
2-3 chopped jalapenos
1 1/2 tsp sea salt
romaine or leaf lettuce
Cut the avocado into chunks, and pour lemon juice over it. Chop onion in food processor, then add the rest of the ingredients and process untill smooth and creamy.
Spoon some of the mixture into a lettuce leaf and wrap around mixture. I promise, this tastes like a taco!
You can add more or less of the jalapenos if you wish, the dish is quite spicy, but VERY good!
Enjoy