Master Lists....

I keep losing the paper versions of these master lists for menu planning. I thought I could store them online here AND have them available for my children who are leaving home (& you too!)

Fasting Suppers Planner

Fasting Lunches Planner

Could use tweeking but there you are...

Vanilla Cake

Makes 2 round cake layers.

Dry Ingredients:
1 Cup Sugar
1/2 Tsp Salt
2 Cups Flour
2 1/2 Tsp Baking Powder
1/2 Tsp Baking Soda

Wet Ingredients:
1 1/2 Plain Rice or Soy Milk
2 Tbsp Unsweetened Applesauce
1 Tsp Lemon Juice
2 1/2 Tsp Vanilla
1/4 Cup Canola Oil

In a large bowl mix the dry ingredients. In another bowl mix the wet then add to dry. Lightly mix so there are no lumps. Pour into lightly oiled pans and bake at 350 F (180 C) for 23-25 min.
When cooled dust with icing sugar and enjoy!

Grandma's Rhubarb Cake

Cream together 1/2 c. butter and 1 1/2 c. brown sugar.
Add 2 eggs. Blend well.
Combine 1 t. baking soda and 1 c. sour cream (or yogurt); add to creamed mixtures alternately with 2 c. flour. Stir in 2 c. chopped rhubarb, 1 t. vanilla and 1/2 c. chopped walnuts.
Pour in 9 by 13 baking pan.
In small bowl combine:
3/4c. sugar
1/4 c. brown sugar
1/2 t. cinnamon
2 T. flour
Cut in 1/4 c. butter with pastry blender till crumbly. Sprinkle over cake batter.
Bake at 350 for 40 minutes.

Enjoy!! This is the cake that I've been bringing to church so regularly lately.

Pickled Mushrooms

A couple notes:

If you are using the 6x version add 3 cups of water to the brine, it got missed in the figuring.

If you are canning these, leave out the oil, and process for 20 minutes.

Mushrooms reduce in size by half, I did 3 produce bags of mushrooms and got 5 quarts canned.

Spicy Shrimp

2 T. vegetable oil
5 garlic cloves, minced
1 pound large shrimp, peeled and deveined
1 tsp. freshly ground pepper
3/4 tsp. course salt
1 tsp. sugar

Heat oil in skillet (we've discovered that cast iron is the best!!) over medium-high until hot. Add garlic; cook, stirring constantly about 2 minutes.
Add shrimp; cook until pink, about 5 minutes. Add pepper, salt and sugar.

Can be garnished with lime wedges.

Served with Hot and Sour Salad and Jasmine Tea Rice.

Jasmine Tea Rice

Bring 2 1/4 cups water to boil. Remove from heat and add 2 jasmine tea bags.
Add 1/2 tsp. salt and 1 1/2 cups basmati (or jasmine) rice; cover and cook until tea has been absorbed and rice is tender, about 15 minutes.

Just a note: because your tea water is already hot you don't need to start the rice on a high heat. It'll cook too fast if you do.

Serve with Spice Shrimp and Hot and Sour Salad.

Hot and Sour Salad

Dressing:
1/4 c. lime juice
2T. rice vinegar
2 tsp. fish sauce
2 tsp. fresh, grated ginger
1 tsp. sugar
1 clove garlic, minced
salt
dash of Tabasco

Salad:
1 small Napa cabbage (also known as Sui Choy)
1/2 red pepper, thinly sliced
1 grapefruit, peeled and segmented
fresh cilantro, to taste

Whisk together the dressing. Toss with salad ingredients.

We had this with Jasmine Tea Rice and Spicy Shrimp. Yum!!