Healthy Food Recipes

Ingredietns :

·         1 c. water per person

·         1 tsp. of loose black tea for each person and 1 for the pot (or 1 tea bag for each person and 1 for the pot)*

How To Make :

·         Fill a kettle with cold water. Bring water to boil.

·          Meanwhile, warm the teapot by filling it with hot tap water.

·         When water in the kettle boils, empty the tap water from the teapot. Put in tea by teaspoonful or bag.

·         Fill the teapot with boiling water from the kettle. Be careful not to splash yourself!

·         Allow tea to steep for about 3 minutes. Stir and serve. If using loose tea, pour through a strainer into cups.

Ingredients :

·         1 10-oz. package frozen unsweetened raspberries, thawed

·         1 10-oz. package frozen unsweetened sliced strawberries, thawed

·         1 1-lb. package frozen unsweetened blackberries, thawed

·         1 c. sugar

·         1 loaf sliced white bread, several days old whipped cream or nondairy topping (optional)

How To Make :

·         Stir all fruit and sugar together in a large bowl. (Allow frozen fruit to defrost thoroughly.)

·         Meanwhile, cut the crusts off as many bread slices as you will need to line a deep 2-quart bowl. Cut round pieces for the bottom of the bowl and several overlapping wedges for the sides. Line the bowl with bread and pour in fruit mixture and juices. Cover the top completely with more bread slices.

·        Over top bread slices, put a plate that is small enough to fit inside the rim of the bowl. Place a heavy weight such as a brick or rock on top to press it down firmly. Refrigerate for at least 24 hours.

·       When ready to serve, remove the weight and plate. To unmold pudding, place a serving plate upside down on top of the bowl. Then, grasping the plate and bowl firmly, turn them over quickly. The pudding should slide easily onto the plate. If it doesn’t, slide a knife blade around the inside edge to loosen it. Serve with fresh whipped cream.

Ingredients :

·         1/2 c. all-purpose flour

·         1 tsp. baking powder

·         1/4 tsp. salt pinch of pepper

·         1 egg

·         1 c. milk*

·         2 tbsp. vegetable shortening or beef drippings

·         1/4 c. cold water  

How To Make :

·         In a bowl, sift flour and baking powder. Mix in salt and pepper.

·         Make a hollow in the center of flour mixture and crack egg into it. Stir well. Add milk gradually and beat until smooth. Refrigerate at least half an hour.

·         Half an hour before the meal is to be served, heat the oven to 425°F. Move meat to a low shelf in the oven, where the temperature will stay slightly cooler.

·         Put shortening in an 8 _ 12-inch baking pan. Melt shortening on top shelf of the oven. Or have an experienced cook help you draw 2 tbsp. of beef drippings from the roasting pan.

·         Pour cold water onto chilled pudding batter and stir well. Then pour mixture into melted shortening or beef drippings in the baking pan. Return pan to top shelf of oven for 20 minutes.

·          Cut Yorkshire pudding into squares and arrange them around roast meat and potatoes. Serve with horseradish sauce, if desired.