Recipes

SAVORY PECAN LOAF (THE ABASCAL WAY COOKBOOK)

8 oz pecans

2 cups quinoa flakes

2 tbsp olive oil

1 cup onions, finely chopped

1 cup celery, finely chopped

1 cup carrot, grated

1 cup nut butter

3 eggs, beaten

1/2 cup parsley, finely chopped

1 tsp salt

1/2 tsp ground black pepper

Preheat oven to 350 degrees. Process pecans until finely ground. Add quinoa flakes and pulse to mix.  Heat olive oil in a saucepan and saute’ onions, celery and carrots until soft and golden.  Transfer the sauteed vegetables, nut butter, eggs, parsley, salt and pepper to the food processor with the pecans and quinoa flakes.  Pulse until mixed.  Mold into a loaf pan and bake 35 to 40 minutes.

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SUSAN BRANCH’S COLESLAW

all amounts are to taste – no specific measurements of anything – just go for it!

Thinly chopped cabbage

Sliced almonds

Golden raisins

Apple – tart or sweet?  What mood are you in?

Shredded carrot

Mix all the above and then dress with mayonnaise thinned with lime juice

Yummy!!

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MOM’S BANANA NUT BREAD

2 cups flour

1 tsp. baking powder

1/2 tsp. soda

1/2 cup butter

1 cup mashed ripe bananas

1/2 nuts

1 tsp. salt

1 cup sugar

2 eggs, unbeaten

Preheat oven to 350.  In one bowl, cream sugar and eggs.  (I like to use my Kitchenaid mixer for this step.  It really mixes the sugar and butter well. ) Add salt, bananas, and nuts to the sugar and egg mixture.  Mix well.  Mix flour, baking powder and soda in a separate bowl.  (You might want to sift them all together if your baking powder gets lumpy like mine.) Then add these dry ingredients to the wet ingredients.  Mix well.  Grease and flour a loaf pan.  Pour in bread batter and bake 60-70 minutes or until tester comes out clean.   Slice while warm, slather with butter and enjoy!

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