Pumpkin bread

Sun, 18 May 2008 23:47:08 -0400

Pumpkin Bread (Bette Hickman)

[This recipe corresponds with Chapter 3, Airplane Food, Hold the MSG.]

Ingredients:

3 cups sugar
2 eggs
1 cup oil
1 cup water
1 cup pumpkin
1 teaspoon vanilla
3 ½ cups of sifted flour
½ teaspoon baking flour
2 teaspoons baking soda
1 teaspoon salt
½ teaspoon cinnamon
½ teaspoon nutmeg

Blend ingredients together at low speed. Bake in greased and floured loaf or bundt pans at 350 degrees for 1 to 1 ½ hours. Remove from oven and sprinkle with powdered sugar. Makes 2 loaves.

Healthy Minestrone

Sun, 11 May 2008 09:18:10 -0400

[This recipe corresponds with Chapter 2: THE STEAMING BOWL OF MINESTRONE, TAKE ONE]

2 Cloves of garlic minced
2 cups chopped kale
1 ½ cups chopped rutabaga
1 medium yellow onion chopped
1 Tablespoon grated fresh parmesan cheese
4 Tablespoons salad oil (olive oil preferred)
½ Teaspoon Italian Seasoning
½ Teaspoon pepper ½ salt
1 16 ounce can white kidney beans drained
1 16 ounce can garbanzo beans
1 16 ounce can chopped tomatoes (Italian style)
1 16 ounce can beef broth
1 cup uncooked vermicelli noodles broken

Heat oil and sauté garlic, onion, kale, rutabaga with all dry ingredients; add liquids. Cook in large heavy pot. Bring to a boil and simmer until all fresh vegetables are tender. Serve with Italian bread.

RECIPE BLOG

Pumpkin bread

Healthy Minestrone