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Recipes
Vegetables: Sue Murdocks Potato Salad
By JoFClark
Boil potatoes in jackets Cool Boil eggs Cool Peel potatoes and mash with fingers to chunks Slice eggs Add celery, r
- 5 lbs russet potatoes
- 12 eggs
- Sweet pickle relish
- Celery or celery seed
- Mayonnaise
- Salt and pepper
Seafood: Open-Faced Crabmeat Sandwiches
By JoFClark
Toast muffins. Mix ingredients and divide between English muffins
- Buttered English Muffins
- crabmeat
- 3 oz cream cheese (small square)
- 1 T Tobasco
- 1 t Worcestershire sauce
- 1/2 t lemon juice
- 1 T onion flakes
- Salt & pepper
- Tomato slices
- Swiss cheese
Vegetables: Leslie Taylorson's Zucchini-Asparagus Carpaccio with Basil Cheese
By JoFClark
From the Art of raw living food by Doreen Virtue and Jenny Ross
- 2 medium sized zucchini
- 6 asparagus spears
- 1/4 cup capers
- 2 Roma tomatoes
- 1/4 cup cold pressed extra virgin olive oil
- 1 dash sea salt
- Basil Cheese
- Basil Cheese
- 4 cups pine nuts
- 2 cups fresh basil, chopped fine
- 1/8 cup lemon juice
- 1 cup water
- 4 cloves garlic
- 1 t Himalayan salt
- 1 Roma tomato
Cakes: Red "Valentine" Cake
By JoFClark
Mix red food coloring and Nestle's Quick into a paste, set aside Cream butter and sugar Add eggs Add red paste ...
- 1 oz (2 bottles) red cake coloring
- 3 T Nestle's Quick
- 1/2 cup Crisco or 1 stick of butter
- 1 1/2 cup sugar
- 2 eggs
- 2 1/2 cups flour
- 1/2 t salt
- 1 cup buttermilk
- 1/2 t vanilla
- 1 T vinegar
- 1 t soda
- Icing
- 5 T flour
- 1 cup milk
- 1/2 cup Crisco
- 1/4 cup butter
- 1 cup sugar
- 1 t vanilla