Saturday, July 22, 2017

St. Elizabeth's Carrot Salad

This recipe is from St. Johns Church cookbook. Billie Lillywhite shared this recipe, which is a keeper!


2 lbs carrots, peeled and sliced
1 green pepper, sliced thin
1 medium onion, sliced thin
1 tsp. dry mustard
1/2 cup salad oil ( used a little less then 1/4 cup)
1 cup sugar ( used 1/2 cup)
3/4 cup vinegar ( used 1/2 cup)
1 can Campbell's tomato soup


Boil carrots in salted water for about 10 minutes. 

Drain, transfer to a mixing bowl and add onion and pepper

In a saucepan, mix mustard, sugar, oil, vinegar and tomato soup. Heat and stir to dissolve sugar.

Pour over carrots.

Cover tightly and refrigerate overnight.

Sunday, July 16, 2017



For the Sweet and Sour Sauce:
¼ cup sugar 
2 tbsp apple cider vinegar
2 to 3 tbsp rice vinegar
1.5 tbsp ketchup
2 tsp soy sauce 
½ tsp garlic powder
2 tbsp water

Chickpeas and Veggies:
1 tsp oil
3 cloves of garlic, finely chopped
½ large red bell pepper thinly sliced
½ green bell pepper thinly sliced
1 cup small broccoli florets
1 15 oz can chickpeas ( drained and rinsed)
a generous dash of salt, black pepper, cayenne

To Thicken:
2 tsp water
2 tsp cornstarch

INSTRUCTIONS: Mix the Sweet and Sour sauce mixture in a small bowl, set aside.

In a medium frying pan heat  oil over medium heat, add chopped garlic. Cook for 2 minutes.

Add  peppers, cover and cook for 2 minutes.

Add broccoli, cover and cook for about a 1 minute.

Add the chickpeas, sauce ingredients, salt ( if using), black pepper and cayenne. Reduce heat to medium. Cover and cook for 10 minutes.

Do a taste test of the  sauce.  Adjust to taste. Add more sour, sugar or salt.

Mix cornstarch and water. Stir until well combined, add  mixture to the pan. Cover and cook for 2 to 3 minutes until the sauce thickens.

source: Vegan Richa

Saturday, July 8, 2017


Recipe from the old TOH recipe board, which has been gone for about a year.

No fancy photo for this one. Gabe came home and was hungry. I was lucky to get a shot!

Easy and on my to make again list.


4 boneless chicken breast halves ( used two)
3 cloves garlic, minced  
4 Tbsp. soy sauce (I used lite soy sauce)
3 Tbsp. brown sugar
1 1/2 c. chicken broth 
1 1/2 Tbsp. cornstarch 

Sliced green onions, sprinkled on chicken for garnish ( didn't use)


Lightly brown chicken breasts in a small amount of oil.

Remove the chicken from the pan; add garlic, soy sauce, brown sugar and 1 cup chicken broth.

Stir the mixture in the pan then return the chicken to the mixture . Cover and simmer until the chicken is done. Depending on size, they should be done in 15-20 minutes.

Remove the chicken from pan and place on a clean plate.

Combine 1/2 cup chicken broth and cornstarch- mix well.

Add the chicken broth mixture to the sauce in the skillet, stir well. Bring to a boil and allow to thicken.

Return the chicken to the pan, coating it well with the sauce.

Featured 7/16/17 on The Lazy Gastronome

Featured 7/17/17 on What'd You Do This Weekend