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<!--airsetdata={'et':0,'eti':false}-->Served at the August 2009 picnic.4 cups shredded zucchini (squeeze out excess moisture)about a half cup onion (or more), chopped2 eggs, beaten1 (8.5 ounce) packag...

Served at the 2007 Christmas concert. 1 cup unsalted butter 1 cup sugar (plus extra for coating the dough) 1/2 cup molasses 2 1/4 teas. Baking soda 1 teas salt 1 1/4 teas cinnamon 1 1/4 teas ground cl...

  Served at the Estes  Park Retreat, 2007     Ingredients:  1/2 cup dry lentils4 cups water2 or 3 onions1 or 2 tablespoons minced      garlic1 or 2 tablespoons olive      oil2 teaspoons curry powdera ...

Served at the Fall 2007 Potluck. Source: Kay’s mother-in-law, Thelma. 4-5 zucchini, sliced thinly and steamed (I used 5 about 7” long zukes and sliced them on my SaladMaster grater/slicer. Or sli...

Served at the Spring 2006 Afterglow. Oven temperature 175 degrees C (350F) Base: 100 g (almost a stick) butter2 eggs1 1/2 dl (2/3 cup) sugar2 dl (5/6 cup) flour1 tsp baking powder1/2 dl (1/4 cup)...

Pam2 medium sized eggplants, in 3/8″ slicessaltolive oilflour1 15 oz can of tomato sauce (you probably won’t use it all, but a smaller can is not enough)1 bag (4-6 oz) “Italian style” shredded ch...

Served at the Spring 2006 Afterglow. From: The Indian Recipe Book by Shehzad Husain and Rafi Fernandez 2/3 cups natural (plain) yogurt1/2 cups ground almonds1 1/2 tsp chili powder1/4 tsp crushed ...

Served at the Winter Concert 2005 Party. 1 good brie Sun-Dried Tomato Pesto: 1/2 c sun-dried tomatoes packed in oil1 clove garlic2 tbsp fresh basil2 tbsp pine nuts1/2 tsp salt1/8 tsp pepper Combi...

Served at the Frostiana recording session, Winter 2004. A simple but hearty basic soup, freely adaptable to your own tastes and easily scaled up or down to feed a family or a large group. This is...

Served at the Winter Concert 2003 Party. Yields a lot. 1/2 pound barley6 cups water2 vegetarian boullion cubes Rinse the barley, add water and boullion. Bring to a boil and simmer until tender, a...

Served at the Stanley Retreat, 2003. Yields two 9 inch pies. Crusts 1 stick (1/2 cup) frozen salted butter, cut into chunks1 1/2 cups all-purpose flour Combine in a food processor, and process un...

Served at the Stanley Retreat, 2003. 1 8 oz package lasagne noodles1 lb ground beefl 15-oz can Manwich sandwich sauce1/2 cup water1 clove garlic minced1 tsp basil1-1/2 cups cottage cheese1/3 cup ...

Served at the Stanley Retreat, 2003. From Treasury of Light Cooking, Publications International, 1994. Tomato sauce8 oz. uncooked lasagna noodles (9 noodles) Prepare tomato sauce (use your favori...

Served at the Stanley Retreat, 2003. Salad 10 oz fresh spinach, torn into pieces2 granny smith applies, chopped (add at last minute)1/2 cup cashews (or as many as you like)1/4 cup yellow raisins ...

Served at the Stanley Retreat, 2003. This recipe is an exercise for the reader. 7 bone steakonionscarrotspotatoesbeef broth (homemade or canned)saltpeppergarlic Use any quantity of ingredients yo...

Served at the Spring Concert party, 2003. 1 pound dried lentils2 large vegetarian bouillon cubes Rinse the lentils well. Add bouillon and water to cover. Bring to a boil and simmer 30-40 minutes,...