Delicious in a veggie wrap.
- olive oil
- salt or to taste
- grated mild cheddar cheese
- dried apricots
- dried sultanas
- rolled oats
- oat bran
- bran cereal
- sunflower kernels
- plain flour
- 60g butter or marg
- honey
- Tblspn brown sugar
- egg
- milk
I think it is very important to get good imported cheese (aged over 90 days, which most imported swiss is) rather than regular cheese. I usually use about half Swiss half Gruyere (which is another type of Swiss). Usually the gruyure is more expensive, I’m
not sure you have to use it, but I usually do. The best deal on these cheeses, that I’ve found, is either at Trader Joe’s or Costco. I have never looked at Sams, but they might have it, who knows?. You can expect the Swiss to be about $6/lb and the Gruyere to be about $10 (expensive I know, but worth it!) At a regular grocery store it is usually even more expensive.
- dry white wine
- cornstarch
From the Lake Holm Ward Cookbook
- cream of celery soup
- french onion soup
- * 2 cups dry lentils
- * 2 cups uncooked long grain brown rice
- * 1 cup chopped carrots
- * 1/2 cup chopped celery
- * 8 cups water
- * 1 cup vegetable broth
- * 1 teaspoon garlic powder
- * 1/2 teaspoon ground black pepper
- * 1 tablespoon salt
- * 1 cup sliced fresh mushrooms
- chicken bouillon
- thin ham slices
- white wine
- swiss cheese
- cornstarch
- bacon
- cold water
- water
Serve in tortillas, taco shells, or buns.
- chili powder
- barbecue sauce
- cumin
- dried oregano
- boneless pork roast
- chopped cilantro
These hash browns are the tastiest, crispiest breakfast potatoes I’ve ever had or made. They’re also great topped with a fried egg. (The secret is in the ricer.)
- olive oil
- Salt and pepper
- Potato ricer
- vegetable oil
- cumin seeds
- Large bunch of fresh coriander
- turmeric
- salt
- Small green chilis or 1 tsp cayenne
- diced tomatoes
- Fresh ginger
- garam masala
- shortening
- powdered sugar
- flour
- eggs
- flour
- baking powder
- salt
- vanilla
- coconut
- orange-lemon icing