Recipes

Ingredients

• 4 cups all-purpose flour
• 1 cup sugar
• 4 tsps. baking powder (rounded)
• Pinch of salt
• 1 cup raisins
• ¾ cup margarine
• 6 T Just Egg (or 2 real eggs, mixed together)
• ½ cup plant-based milk, added gradually (might not need all)

Instructions

1. Mix flour, sugar, baking powder, and salt in a large bowl. Add the margarine and use a pastry cutter, a fork, or your fingers to work it in until the mixture looks like fine crumbs. Try not to melt the margarine. Add the raisins, egg, and milk gradually. Combine quickly with a fork.
2. Pour the dough onto a lightly floured surface. Sprinkle the dough with flour, then fold the dough over a few times until smooth. Don’t overwork the dough. Pat into a round disc about 1½ inches high.
3. Use a 2-inch round biscuit cutter to cut out scones. Press scraps together into another round and repeat until all the dough is used.
4. Bake on a baking sheet at 350°F for 15–20 minutes, until browned.

Ingredients

• ¼ cup margarine
• 2 cups boiled sliced cabbage, drained very well
• 2 cups mashed potatoes
• 1 heaped T well-seasoned plain flour

Instructions

1. Mix the well-drained cabbage into the potato. When cool, take tablespoons of the mixture and shape into round cakes, then dust them in the well-seasoned flour.
2. Fry in margarine until golden brown on both sides. Drain on paper towels and serve immediately.

Ingredients

• 1 box Jiffy pie crust mix
• 1 egg (or 3 tbsp. Just Egg for vegan mince pies)
• Icy water
• 1 jar Crosse & Blackwell mincemeat, rum and brandy flavour

No additional instructions were included in Dorothy’s saved recipe.

Ingredients

• 1 large pound cake
• Raspberry jam
• ½ cup (more or less) sherry
• 1 large can fruit cocktail, chunky style
• Fresh fruit such as bananas, grapes, or raspberries (optional)
• 1 family-size raspberry Jell-O
• 1 family-size instant vanilla pudding
• 1 pint whipping cream
• Whole strawberries or colored cake decors for garnish

Instructions

1. Slice pound cake into ½-inch slices and spread with raspberry jam. Line the bowl, including the sides, with cake slices. Sprinkle sherry over the slices. Drain fruit cocktail, reserving the juice.
2. Prepare Jell-O using the fruit juice to make up the 2 cups water. Chill. When cool, stir in fruit. Sliced bananas, grapes, raspberries, etc. may also be added. Chill until almost set, then pour the Jell-O over the cake slices. Chill until set.
3. Prepare vanilla pudding and pour over Jell-O. Chill. Prepare whipped cream and spread quite thickly over the pudding.
4. Before serving, garnish with strawberries or sprinkle with cake decors.

Serves 10–12. Vegan options Dorothy noted: homemade or store-bought vegan pound cake; Jell-O instant pudding prepared with non-dairy milk; Simply Delish raspberry jel dessert; Reddi-wip nondairy whipped topping (almond or coconut).

Ingredients

• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 ribs celery, chopped
• 4 large carrots, cut in chunks
• 1 large potato, pared and cubed
• ½ cup chopped green pepper
• 2 cups tomato sauce
• 1 cup broccoli
• 1 cup green beans
• 1 T parsley flakes
• ½ tsp. each paprika, basil, chili powder, and pepper
• ¼ tsp. each dry mustard and ground cumin

Instructions

1. Cook the first six ingredients in a little water for about 20 minutes.
2. Stir in the remaining ingredients and simmer until tender.

Dorothy’s serving note: “This rich and tasty stew is delicious served on mashed potatoes.”

Ingredients

• 2 T margarine or olive oil
• 1 onion, chopped
• 1 stalk celery, chopped
• 1 clove garlic, minced
• 1 large russet potato, chopped
• 3 or 4 cups asparagus, chopped into 1-inch pieces, woody ends removed
• 5 cups vegetable stock
• ¼ tsp. ground black pepper (or to taste)
• 1 tsp. freshly squeezed lemon juice
• 1 cup asparagus tips only (optional, for garnish)

Instructions

1. In a large pot, melt the margarine over medium-high heat. Sauté the onion, celery, and garlic until soft.
2. Add chopped potato, asparagus, and vegetable stock. Stir, bring to a boil, and simmer for about 20 minutes until cooked.
3. Purée the soup using an immersion blender. To serve, garnish with asparagus tips and a squeeze of lemon.

Ingredients

• 2 cans black beans
• 8 oz. mild salsa
• 1 can vegetable broth (or ½ a box of vegetable broth)
• 1 tsp. cumin

Instructions

1. Blend 1½ cans of the black beans with the salsa.
2. Empty into a pan and add the remaining beans, vegetable broth, and cumin. Heat through.

Ingredients

• 1 16 oz. bag yellow split peas
• 1 large onion, chopped
• 3 ribs celery, chopped
• 8 cups water or vegetable broth
• 3 carrots, cut in chunks
• ½ tsp. garlic powder
• 1½ tsp. salt
• ½ tsp. pepper
• ¼ tsp. oregano

Instructions

1. Bring all ingredients except carrots to a boil and simmer for 2½ hours, stirring occasionally.
2. Add the carrots and cook another 30–40 minutes, until tender.

Dorothy’s serving note: serve with French bread and green salad.

Ingredients

• 2 jars pasta sauce
• 1 bag frozen spinach, thawed and drained
• 1 box Dominex (or other brand) frozen breaded eggplant cutlets
• 8 lasagne noodles
• Pizza seasoning
• “Follow Your Heart” (or other brand) vegan shredded mozzarella cheese

Instructions

1. Grease a 9 × 13-inch lasagna pan.
2. Layer in this order: sauce + seasoning; 4 noodles; eggplant; spinach; sauce + seasoning; 4 noodles; sauce; shredded mozzarella.
3. Pour water (or diluted sauce and water) around the inside edges of the pan. Cover tightly with foil.
4. Bake at 350°F until hot and the cheese melts, about 30–40 minutes.

Ingredients

• 2 lbs. small red potatoes, cut in eighths
• ½ cup chopped celery
• ½ cup sliced green onions
• ½ cup chopped red bell pepper
• 1½ T chopped parsley
• 6 T white vinegar
• 1 T Dijon mustard
• 2 tsp. sugar
• 2 tsp. olive oil
• ½ tsp. salt
• ¼ tsp. pepper
• 1 clove garlic, minced

Instructions

1. Boil potatoes until tender. Drain and rinse under cold water to cool. Place in a bowl, cover, and chill.
2. Add celery, onions, red bell pepper, and parsley.
3. Combine vinegar and the next six ingredients in a small bowl and stir well. Pour over potatoes and toss gently.
4. Cover and chill at least one hour.

Ingredients

• 1 large orange
• 12 oz. fresh cranberries
• 1 cup sugar

Instructions

1. Wash the orange well under warm water. Dry and coarsely chop—skin, flesh, pith and all. Discard seeds.
2. Combine orange and cranberries in a food processor. Pulse until the mixture appears grainy.
3. Transfer to a bowl and fold in sugar. Taste, adding more sugar if needed.
4. Cover and refrigerate overnight. Serve cold or at room temperature.

Ingredients

• 2½ cups all-purpose flour
• 2 sticks margarine
• 6–6½ T ice water
• 2 tsp. sugar
• ½ tsp. salt

Instructions

1. Blend in a blender.

Ingredients

• 2 T margarine
• 3 cups water or vegetable broth
• 6 T flour
• 1½ T nutritional yeast
• ½ tsp. paprika
• ½ tsp. sage
• ½ tsp. thyme
• 1½ tsp. garlic powder
• ¼ tsp. salt
• ½ tsp. pepper
• ⅛ tsp. liquid smoke

Instructions

1. Combine nutritional yeast and spices.
2. Melt margarine in a pan, add flour, and cook briefly.
3. Add spices and stir, then add water and liquid smoke. Stir for about 10 minutes, until thick.