Cook 2 cups of elbow macaroni in boiling salted water till tender; drain. In saucepan, melt 3 TBS butter; blend in 2 TBS all purpose flour, 1/2 tsp salt, and dash pepper.
Add 2 cups milk; cook and still till thick and bubbly. Add 1/4 cup finely chopped onion and 8 ounces cheddar cheese or mixed cheeses, cubed. (This is the secret... we use only really
good flavorful cheeses). Stir till melted.
Mix cheese sauce with macaroni. Turn into 1 1/2 quart casserole. Sprinkle 1 sliced tomat
Adapted from 'Spinach Rice Casserole' in Mollie Katzen's Moosewood Cookbook, 1977, published by Ten Speed Press, Berkeley, CA
This casserole takes about 1 1/4 hour to prepare and serves 6 +.
Prepare ahead of time: 2 cups raw brown rice cooked in 4 cups of water
2 pounds raw, chopped chard
1 1/2 cups chopped onion
2 or more cloves of garlic. (We always use more)
3 TBS butter
4 beaten eggs
1 cup milk
1 1/2 cups grated mozzarella or che
This recipe is from Twelve Months of Monastery Soups by Br. Victor-Antoine d'Avila-Latourette, 1996, Triumph Books, Liguori, Missouri.
Served at Redwoods for Supper at Guest House Opening evening and several guests asked for the recipe. Enjoy!
Makes 6 servingsIngredients
1 pound dry white beans
12 cups water
1 celery stalk
some garden greens (spinach, chard)
4 cloves garlic
6 TBS olive oil
2 bouillon cubes (we
Tofu meat loaf is a favorite with our guests. It is another of Sr Annette's culinary specialties. A great vegetarian recipe that satisfies a hungry crowd.
Preheat oven to 350º F
1 ½ lbs tofu, mashed
1/3 cup ketchup
1/3 cup soy sauce
2 Tbsp Dijon mustard
½ cup parsley, chopped
½ tsp black pepper
1 medium onion, chopped fine
¼ tsp garlic powder
1 cup whole grain bread crumbs, rolled oats, or corn flakes, crushed
Mix all ingr