VAL CAMPBELL'S RECIPE ARCHIVES:
Past "Recipe Of the Week(s)"

I recently made this for James' birthday, and he was surprised at how such a low-fat cake could taste so good!

DEVILS’ FOOD CAKE

•1/2 cup unsweetened cocoa
•1/2 cup boiling water
•2 cups cake flour
•1/2 teaspoon baking soda
•1 1/2 teaspoons baking powder
•1/8 teaspoon salt
•1/3 cup sugar substitute (Sugar Twin)
•3/4 cup liquid egg substitute, at room temperature
•1 teaspoon vanilla
•1/2 cup margarine*, at room temperature

Stir together cocoa and boiling water until smooth.  Set aside to cool to room temperature.  Place flour,
baking soda, baking powder, salt and sugar in mixer bowl and mix at low speed about 1 minute to blend.
Add egg substitute, sweetener, and vanilla to cocoa mixture and mix well.  Add margarine to dry ingredients
along with cocoa mixture and mix well at medium speed about 1 minute.  Pour into 9" square or 9 x 13”
cake pan that has been greased with margarine.  Bake at 350°F. for about 30 minutes, or until a cake
tester comes out clean and cake pulls away from the sides of the pan.  Cool in the pan, then place on cake platter, and frost with “Val’s Chocolate Topping”, below.

*I used half margarine and half applesauce, but it could probably be made with just the applesauce.

VAL’S CHOCOLATE TOPPING

•1/4 cup unsweetened cocoa
•1/2 cup hot water
•1 envelope unflavoured gelatin
•1/2 cup skim evaporated milk
•1/4 cup white granulated sweetener (SugarTwin)
•2 teaspoons vanilla extract

In 4-cup microwaveable glass measure, combine cocoa and hot water.  Add gelatin.  Stir and microwave on
MEDIUM until mixture is hot and the  gelatin is dissolved.  Stir in milk carefully, making sure that mixture
isn’t hot enough to curdle milk.  Stir in vanilla and sweetener.  Transfer to shallow bowl, and chill until mixture
is thickened, but not set.  Beat until light and fluffy, and spread on cake.  Refrigerate any leftover cake.

CHOW MEIN WITH TOFU

•1/2 lb. firm tofu, cut into matchsticks
•2 tablespoons reduced-sodium soy sauce, divided
•1/8 teaspoon sugar or sugar substitute
•1/4 teaspoon cornstarch
•1 clove garlic, dash garlic powder or ginger powder
•1 tablespoon mushroom or beansprout juice
•1/2 cup onion, chopped
•1/2 cup celery, chopped
•Small can mushrooms, drained and juice reserved
•1/2 cup reduced-sodium chicken, beef or vegetable bouillon
•1/4 cup mushroom or beansprout juice
•1 cup fresh or canned and drained beansprouts, or shredded green cabbage
•6 oz./170 g. steam-fried Chinese noodles, uncooked

In small bowl, marinate in mixture of 1 tablespoon soy sauce, sugar, cornstarch and garlic.  Meanwhile,
heat large non-stick frypan or wok over medium-high heat; when hot, add 1 tablespoon mushroom juice.
Add vegetables to frypan and stir-cook for 2 minutes or until vegetable are still tender-crisp.  Reduce
heat, and add tofu, bouillon and remaining 1/4 cup mushroom juice to pan.  Add beansprouts and noodles
to pan and toss to partially soften noodles.  Cover and let noodles steam for 5 minutes, or until noodles
are soft.  Serves 2 to 3 generously.

These are good for you, and very yummy!

SUGARLESS CAROB CHIP COOKIES

•1/4 cup mashed banana
•1/4 cup vegetable oil or applesauce
•1/4 cup apple juice concentrate
•1 egg or 1/4 cup egg whites
•1 cup unbleached white flour
•1/4 cup wheat germ
•1 cup rolled oats
•3/4 cup unsweetened carob chips or unsweetened chocolate chips

Preheat oven to 350°F.  Cream together the banana and oil.  Beat in egg and juice concentrate.  Add
remaining ingredients and mix well.  Drop batter by heaping teaspoonful onto nonstick cookie sheet.  Bake 8 to
10 minutes, just until edges start to brown.  Cool on wire rack.  Makes about 2 dozen cookies.

MOM’S CHICKEN CACCIATORE

•3 lbs. broiler-fryer, cut up and skinned
•Seasoned flour
•1/2 teaspoon garlic powder
•1 medium can tomato sauce
•1 medium onion, chopped
•28 oz. can stewed or whole tomatoes, broken up
•1 cup water
•1 bay leaf
•1/2 teaspoon oregano
•Salt and pepper, to taste
•1/2 cup cooking sherry

Coat chicken with seasoned flour; set aside.  Blend remaining ingredients into a casserole dish large
enough to hold sauce along with chicken.  Add chicken, turning to coat with sauce.  Bake at 350°F. for
1 to 1 1/4 hours, basting occasionally until tender.  Serve on rice or noodles.  Serves 6 to 8.

This can be made low-fat by making individual quiches in a nonstick muffin tin.  Serve with a salad for
a complete meal.

SALMON QUICHE

•1 can salmon, flaked and liquid reserved
•2 eggs
•1 cup milk
•Dash pepper
•1/4 teaspoon salt
•1 cup cheese, cubed
•1 small onion, chopped
•1/2 cup broccoli, finely chopped
•9” pie shell, brushed with egg white

Beat eggs; stir in milk, salt, pepper and reserved salmon liquid.  Sprinkle half of cheese and half of
onion in pie shell.  Arrange broccoli and salmon flakes over; top with remaining cheese and onion.  Pour
egg mixture over top.  Bake at 350°F. for 40 to 45 minutes.  Serves 4 to 6.  Note: To make crustless
individual quiches, divide ingredients evenly among 8 muffin cups that have been sprayed with cooking
spray.  Pour egg mixture over and bake for 25 minutes.

This chicken in a sweet sauce was one of my favorites growing up.  I have altered it from the original
recipe to make it lower-fat.

NAPA VALLEY CHICKEN

•3 lbs. broiler-fryer, cut up and skin removed
•Seasoned flour (salt, pepper, garlic powder)
•1 cup ketchup
•1/2 cup sherry
•1/3 cup water
•2 tablespoons lemon juice
•1 medium onion, minced
•1 tablespoon Worcestershire sauce
•1 tablespoon brown sugar

Coat chicken with seasoned flour; set aside.  Blend remaining ingredients into a casserole dish large enough to
hold sauce along with chicken.  Add chicken, turning to coat with sauce.  Bake at 350°F. for 1 to 1 1/4 hours,
basting occasionally until tender.  Best served on  white rice.  Serves 6 to 8.

PEPPERMINT CANDY CANES

•2 cups white sugar
•1/2 cup water
•1/2 cup light corn syrup
•1/4 teaspoon cream of tartar
•3/4 teaspoon peppermint extract
•3/4 teaspoon red food colouring

Combine sugar, water, corn syrup and cream of tartar.  Heat, stirring until sugar
dissolves.  Cook without stirring to the light crack stage (260°F.), and remove from
the heat and add peppermint extract.  Divide into two portions, adding colouring to the
one part.  Pull each separately and twist red candy around white.  Cut into 8” lengths
and shape into canes.  Makes 10.

I would have to say that these are my all-time favorite cookies. I think they're best cold from the refrigerator, and are a perfect holiday season recipe. Let me know if you try them! (I just found out that these are Hungarian.)

BUTTER BALLS

•2 1/2 cups flour
•1/4 teaspoon salt
•1 cup butter
•1/2 cup sugar
•2 eggs, separated
•1 cup nuts, chopped (walnuts)
•Icing sugar

Stir flour and salt together.  Cream butter; add sugar gradually, beating between additions.  Add eggs,
mix well.  Blend in flour and nuts, and form dough into 1” balls.  Place on cookie sheets and bake at
375°F. for 20 to 25 minutes.  Roll in icing sugar when fresh from the oven.  Makes 4 dozen.  Best
chilled in refrigerator.

COCONUT DREAM SQUARES

•1/3 cup shortening
•1/3 cup icing sugar
•1/2 teaspoon vanilla
•1 egg yolk
•1 cup flour
•1/2 cup brown sugar
•1 tablespoon flour
•1/2 tablespoon baking powder
•1/4 teaspoon salt
•2 eggs
•1/2 cup corn syrup
•1/2 cup flaked coconut
•1/2 cup walnuts
•1/2 teaspoon vanilla

Heat oven to 425°F.  Mix shortening and sugar until creamy.  Add vanilla and egg; mix well.  Gradually mix in
flour.  Press dough into 9 x 9 x 2” pan and bake 10 minutes.  Remove from oven.  Reduce heat to 350°F. and mix
brown sugar with tablespoon flour, baking powder and salt.  Beat in eggs; mix in corn syrup, coconut, walnuts
and vanilla.  Spread over cooled crust, and bake 20 to 25 minutes, or until done.  Cool in pan.  Cut into squares.
Makes 3 dozen.

From Ann Pillsbury’s Baking Book, 1950.

PUMPKIN PIE

•Pastry for 1-crust pie
•3 eggs
•1/2 cup granulated sugar
•1/2 cup firmly packed brown sugar
•1 tablespoon flour
•1/2 teaspoon salt
•1/2 teaspoon nutmeg
•1/2 teaspoon allspice
•1 teaspoon cinnamon
•1 1/2 cups pumpkin, cooked or canned
•1 1/2 cups top milk, heated

Fit pastry into a 9” pie pan.  Beat eggs slightly.  Blend in sugars, flour, salt, nutmeg, allspice and cinnamon.
Add pumpkin and mix well.  Gradually add milk.  Turn into pastry-lined pan.  Bake at 450°F. for 10 minutes,
then at 350°F. for 40 to 50 minutes or until a silver knife inserted about halfway between the centre and edge of
filling comes out clean.

From the magazine, “Modern Woman”, October 1996.

MINI PUMPKIN MUFFINS

•1 3/4 cups all-purpose flour
•1/2 cup brown sugar
•1 teaspoon baking powder
•1/2 teaspoon baking soda
•1/2 teaspoon salt
•1/2 teaspoon cinnamon
•1/4 teaspoon ground nutmeg
•3/4 cup canned pumpkin
•1/2 cup vegetable oil
•2/3 cup milk

Preheat oven to 350°F.  Grease two muffin tins.  Muffin cups should be 1 3/4” in diameter.  In a large bowl, stir
flour with brown sugar, baking powder, baking soda, salt, cinnamon and nutmeg until blended; set aside.  In
a separate bowl, stir pumpkin with milk and oil until blended.  Stir into flour mixture just until blended (do not
overmix).  Spoon batter into muffin tins, filling about 3/4 full.  Bake in preheated oven 10 to 15 minutes, until a
cake tester inserted in centre comes out clean.  Turn on to rack to cool.  Makes 24.  Recipe can be
doubled.

PUMPKIN SCONES

•2 cups all purpose flour
•1/2 cup packed light brown sugar
•2 teaspoons baking powder
•1/2 teaspoon baking soda
•1/4 teaspoon salt
•3/4 teaspoon ground cinnamon
•1/4 teaspoon ground nutmeg
•1/4 teaspoon ground allspice
•1/4 cup butter or margarine
•1/2 cup golden raisins or currants
•1 egg, lightly beaten
•3/4 cup solid pack pumpkin
•2 tablespoons buttermilk
•1 egg white, beaten

In a large bowl, combine flour, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg and
allspice; mix well.  Using pastry blender or two knives, cut in butter until mixture is crumbly.  Stir in raisins; set
aside.  In small bowl, combine egg, pumpkin and buttermilk.  Add liquid ingredients to dry ingredients; mix
well.  On lightly floured surface, pat dough into circle 3/4” thick.  Using a 2” round cutter, cut into 14 scones.  Place
scones on ungreased cookie sheet.  Brush tops with egg white.  Bake in preheated 400°F. oven for 10 to 12
minutes, or until toothpick comes out clean.  Remove from cookie sheet; cool on wire rack.  Makes 14 scones.  Per
scone: 156 calories, 3 g. protein, 4 g. fat, 27 g. carbohydrate, 177 mg. sodium.

LIGHT AND SPICY PUMPKIN BARS

Bars
•1 cup all purpose flour
•1 cup whole wheat flour
•1 1/2 cups firmly packed brown sugar
•2 teaspoons baking powder
•1 teaspoon baking soda
•1 teaspoon cinnamon
•1/2 teaspoon nutmeg
•1/2 teaspoon cloves
•1/4 teaspoon salt
•1/2 cup oil
•1/2 cup apple juice
•16 oz. can/2 cups pumpkin
•2 eggs

Frosting
•1 1/2 cups icing sugar
•2 tablespoons margarine or butter, softened
•1/2 teaspoon vanilla
•2 to 3 tablespoons plain yogurt

Heat oven to 350°F.  Grease and flour 15 x 10 x 1” baking pan.  In large bowl, combine all bar ingredients; beat
at low speed until moistened.  Beat 2 minutes at medium speed.  Spread in greased and floured pan.  Bake for
20 to 30 minutes or until toothpick comes out clean.  Cool completely.  In medium bowl, combine all frosting
ingredients, adding enough yogurt for desired spreading consistency; beat until smooth.  Frost cooled bars;
sprinkle with nutmeg, if desired.  Refrigerate to set frosting.  Cut into bars.  Makes 4 dozen bars.  Per bar: 90
calories, 1 g. protein, 16 g. carbohydrate, 1 g. dietary fiber, 3 g. fat, 9 mg. cholesterol, 65 mg. sodium, 40 mg.
potassium.  Exchanges: 1 starch, 1/2 fat.

PUMPKIN CHEESECAKE BARS

•1 cup flour
•3/4 cup sugar
•1/3 cup packed golden brown sugar
•1/2 cup solid packed pumpkin
•5 tablespoons butter, softened
•2 eggs, lightly beaten
•1/2 cup finely chopped pecans or walnuts
•1 1/2 teaspoons ground cinnamon
•8 oz. package softened cream cheese
•1 teaspoon ground allspice
•1 teaspoon vanilla extract

Preheat oven to 350°F.  Combine flour and brown sugar in a medium bowl.  Cut in butter to make crumb
mixture.  Stir in nuts.  Set aside 3/4 cup of mixture for topping.  Press remaining mixture into bottom of 8” square
baking pan.  Bake for 15 minutes.  Cool slightly.  Combine cream cheese, sugar, pumpkin, eggs, cinnamon,
allspice and vanilla in a large mixing bowl.  Blend until smooth.  Pour over baked crust.  Sprinkle reserved
topping.  Bake additional 30 to 35 minutes.  Cool before cutting into bars.  Makes 32 bars.

PUMPKIN CHEESECAKE

•1/3 cup graham wafer crumbs
•16 oz. can solid pack pumpkin
•2 cups low fat ricotta cheese
•1 cup sugar
•3 tablespoons all-purpose flour
•1 tablespoon nonfat dry milk powder
•1 tablespoon ground cinnamon
•1 teaspoon ground allspice
•1 egg white
•3/4 cup canned evaporated skimmed milk
•1 tablespoon vegetable oil
•1 tablespoon vanilla

Preheat oven to 400°F.  Spray 9” springform pan with nonstick cooking spray.  Add graham cracker crumbs;
shake to coat pan evenly.  Set aside.  Combine pumpkin and ricotta cheese in food processor or blender;
process until smooth.  Add sugar, flour, milk powder, cinnamon, allspice, egg white, evaporated skimmed
milk, oil and vanilla; process until smooth.  Pour mixture into prepared pan.  Bake 15 minutes.  Reduce oven
temperature to 275°F.; bake 1 hour and 15 minutes.  Turn off oven; leave cheesecake in oven with door closed 1
hour.  Remove from oven; cool completely on wire rack.  Remove springform pan side.  Cover cheesecake with
plastic wrap; refrigerate at least 4 hours or up to 2 days.  Garnish with fresh fruit, if desired.  Makes 16 servings.
 Per serving: 121 calories, 2 g. total fat, 4 mg. cholesterol, 56 mg. sodium, 1 mg. iron.

SPICY PUMPKIN COOKIES

•1 cup sifted flour
•2 teaspoons baking powder
•1 teaspoon cinnamon
•1/4 teaspoon nutmeg
•1/4 teaspoon ginger
•1/4 teaspoon salt
•1/4 cup soft butter
•1/2 cup firmly packed light brown sugar
•1/2 cup canned pumpkin
•1 egg
•1/2 cup chopped almonds
•1/4 cup diced candied orange peel
•1/4 cup light raisins

Preheat oven to 350°F.  Sift flour with baking powder, cinnamon, nutmeg, ginger and salt; set aside.  In a large
bowl of electric mixer, at medium speed, beat butter with sugar until light and fluffy.  Beat in pumpkin and egg.
Stir in flour mixture, almonds, orange peel and raisins; mix well.  Drop cookie dough by rounded teaspoonfuls, 2”
apart onto lightly greased cookie sheets.  Flatten slightly.  Bake 20 minutes.  Remove to wire rack; let cool
completely.  Makes about 2 1/2 dozen.

From the cookbook, “The Sugarless Cookbook, Volume 2”, by Nellie G. Hum.

PUMPKIN PUDDING

•1 cup all-purpose flour
•1 teaspoon baking powder
•1/4 teaspoon baking soda
•1/2 teaspoon cinnamon
•1/4 teaspoon nutmeg
•1/4 teaspoon ginger
•2 pinches of cloves
•2 eggs, beaten
•3 tablespoons melted butter, margarine or vegetable oil
•1 cup unsweetened concentrated apple juice, defrosted to room temperature
•2 cups mashed, cooked or canned pumpkin
•1/3 cup milk

Oil the bottom of a 1 1/2-quart baking dish.  Sift together flour, baking powder, baking soda, cinnamon,
nutmeg, ginger and cloves.  Preheat oven to 350°F.  Beat together eggs, butter, apple juice, pumpkin and milk
until blended.  Fold in flour mixture until well blended.  Pour into prepared dish.  Bake until brown and firm in
centre, about 1 1/4 hours.  Serve warm with whipped cream.  Serves 6.

From the book, “Secrets Of Fat-Free Baking”, by Sandra Woodruff, MD.

PUMPKIN SPICE BREAD

•1 3/4 cups whole wheat flour
•1/2 cup sugar
•1 1/2 teaspoons pumpkin pie spice
•1 teaspoon baking powder
•1 cup cooked mashed pumpkin
•1/2 cup apple or orange juice
•1/4 cup chopped pecans, optional

Combine the flour, sugar, pumpkin pie spice, baking soda and baking powder, and stir to mix well.  Add the
pumpkin and apple or orange juice, and stir just until the dry ingredients are moistened.  Fold in the nuts, if
desired.  Coat an 8 x 4” loaf pan with nonstick cooking spray.  Spread the mixture evenly in the pan, and bake
at 350°F. for about 40 to 45 minutes, or just until a wooden toothpick inserted in the centre of the loaf comes out
clean.  Remove bread from oven, and let sit for 10 minutes.  Invert loaf onto a wire rack, turn right side up, and
cool before slicing and serving.  Makes 16 slices.  Per slice: 82 calories, 0.4 g. fat, 1.5 g. protein, 0 mg.
cholesterol, 74 mg. sodium, 2 g. fiber, 13 mg. calcium, 93 mg. potassium, 0.8 mg. iron.

From “Country Woman” Magazine, October 1996.

PUMPKIN BREAD

•3 cups sugar
•1 3/4 cups canned or cooked pumpkin
•1 cup vegetable oil
•4 eggs
•2/3 cup cold water
•3 1/2 cups all-purpose flour
•2 teaspoons baking soda
•1 1/2 teaspoons salt
•1 1/2 teaspoons ground cinnamon
•1 teaspoon ground nutmeg

In a mixing bowl, beat the sugar, pumpkin, oil, eggs and water until well mixed.  Combine remaining
ingredients; gradually add to pumpkin mixture and mix well.  Pour into two greased 8 x 4 x 2” loaf pans.  Bake
at 325°F. for 75 to 80 minutes or until bread tests done.  Cool in pans for 10 minutes before removing to a
wire rack.  Makes 2 loaves.

PUMPKIN RAVIOLI

•3 lbs. pumpkin
•1 tablespoon heavy cream
•1 tablespoon butter
•1 tablespoon cornmeal
•2 tablespoons minced fresh sage
•2 teaspoons minced fresh thyme
•1/2 teaspoon salt
•White pepper to taste
•1 lb. package egg roll wrappers
•1 egg, lightly beaten
•1 tablespoon butter
•2 large shallots, minced
•1 tablespoon flour
•2 cups chicken broth
•Salt and white pepper to taste

Cut a “lid” in the top of the pumpkin, open and scoop out all the loose pulp and seeds.  Divide pumpkin into six or
eight pieces and pare off the outer skin.  Cut into smaller chunks and steam for 10 to 15 minutes, or until tender.
Purιe pumpkin in a blender or food processor.  Add cream, butter, cornmeal, half the sage, half the thyme, salt
and white pepper.  Mix well.  Place one egg roll wrapper on a flat surface and brush it with beaten egg.  Place
on heaping teaspoonful of purιe in the middle of each quarter of the sheet - four mounds per sheet.  Place
another sheet of pasta exactly on top of the first, pressing down lightly all around each mound from the centre
out to the edges.  With a crimping wheel, trim a small border off each outer edge.  Use the crimper to cut the four
squares apart, so that all four sides of each square have the crimped pattern.  Place formed ravioli on a tray or
baking sheet.  Continue in the same way until all pasta sheets are used.  Bring a large pot of water to boil so it
will be ready for the pasta.  Make the sauce:  In a large frying pan, melt butter and sautι shallots until wilted.
Add flour and cook over low flame for a minute or two, stirring constantly.  In a separate pot bring broth to a
boil.  Gradually add broth to butter mixture and stir vigorously until sauce thickens a little.  Add remaining sage
and thyme, and salt and pepper to taste; set aside.  When water is boiling, add half the ravioli, bring back to a
boil, and cook over high flame for 4 to 5 minutes or until pasta is tender.  Remove with slotted spoon to a strainer,
drain carefully, then slide into sauce in frying pan.  Bring water back to a boil and cook the other half the same
way.  When ready to serve, bring sauce just to a boil and serve ravioli napped with sauce in big shallow soup
dishes.  Makes 30 to 40 large ravioli.

From, “Canada: The Scenic Land Cookbook”.

CREAM OF PUMPKIN SOUP

•2 lbs. pumpkin, peeled, seeded and cut into chunks
•3 tablespoons butter
•1 small onion, chopped
•2 tablespoons flour
•3 cups hot milk
•1/2 cup hot chicken stock
•Croϋtons
•Salt and pepper

Place pumpkin into large saucepan and cover with salted water.  Bring to boil and cook for 20 minutes.  Drain
and purιe.  Set aside.  Melt butter in saucepan.  Add onions; cook 2 minutes.  Add flour; mix and cook 1
minute.  Add milk; stir and cook 3 to 4 minutes.  Season well and incorporate pumpkin purιe and chicken
stock; stir and cook 20 minutes over low heat.  Serve with croϋtons.  Serves 4 to 6.

From “A Taste Of Oregon”, by The Junior League of Eugune (1980).

ROASTED PUMPKIN SEEDS

•2 cups pumpkin seeds, pulled off strands but not washed
•1 1/2 tablespoons oil
•1 1/2 tablespoons salt

Mix all ingredients and put on cookie sheet.  Bake at 250°F. for 45 to 60 minutes.  Stir occasionally.  Makes about
2 cups.

PUMPKIN-PIE SPICE

•1/4 cup ground cinnamon
•1 tablespoon ground ginger
•2 teaspoons ground nutmeg
•1 teaspoon ground allspice
•1 teaspoon ground cloves

Makes a scant 1/2 cup.
LOW-FAT HOMEMADE SCALLOPED POTATOES

•3 to 4 medium-sized potatoes, peeled (if desired) and sliced thin
•1 medium onion, chopped
•Flour
•Salt
•Pepper
•Skim milk - about 1/2 cup

In an oval or round microwave-proof dish, place a layer of potatoes.  Top with onions and then flour and salt and pepper
to season.  Repeat layers until top of dish is reached (about 3 layers - top layer should be potatoes).  Pour milk into
dish until it reaches about halfway up dish.  Gently shake to coat flour layers.  Microwave on HIGH for 15 to 17
minutes (turn halfway if your microwave doesn't have a turning tray), or until potatoes are cooked.  Can also be
cooked in oven at 350°F. for about 45 minutes.    Jalapeno peppers or green peppers could be added, if
desired.

From, “Canada: The Scenic Land Cookbook”.

SCALLOPED TOMATOES

•6 large tomatoes, sliced
•1 teaspoon sugar
•1/4 cup butter
•1 1/2 cups soda cracker crumbs
•1/4 cup chicken stock
•1 tablespoon chopped parsley
•Salt and pepper

Preheat oven to 350°F.  In well buttered ovenproof casserole, spread one layer of tomatoes.  Season well with salt
and pepper; sprinkle with sugar.  Add dots of butter.  Sprinkle with part of cracker crumbs.  Repeat and finish
with layer of soda cracker crumbs and dots of butter.  Pour chicken stock over scalloped tomatoes.
Cook  in oven for 20 minutes.  Sprinkle with parsley.  Serves 4.

From “Sunset Country Kitchen Revisited”, by Stella Davies.

SHEPHERD’S PIE

•1 lb. ground beef, or 3 cups leftover roast
•1/2 cup chopped onion
•1/4 cup chopped green pepper
•1 tablespoon flour
•1 teaspoon salt
•1 tablespoon fat or drippings
•1/2 teaspoon chili powder
•1/8 teaspoon pepper
•1 small can tomato sauce
•1 cup water
•2 small carrots, sliced
•1/2 cup celery, sliced
•1/2 cup peas
•1/2 cup canned mushrooms, sliced
•3 cups mashed potatoes

Cook meat with onions and pepper in fat until meat is browned and vegetables are tender.  Drain.  Add flour,
salt, pepper, chili powder and mix.  Add all remaining ingredients except potatoes, and cook until mixture
thickens.  Place in a greased casserole, spread with the potatoes that have been whipped with a little milk.
Sprinkle with paprika if desired.  Bake at 375°F. for about 45 minutes until hot.

This one’s our favorite!

BLUE RIBBON SHEPHERD’S PIE

•4 cups cubed cooked meat
•1 cup gravy*
•3 cups mixed cooked vegetables
•1 teaspoon salt
•1/2 teaspoon monosodium glucimate (MSG)**
•1/8 teaspoon pepper
•1/2 teaspoon thyme
•2 to 2 1/2 cups hot mashed potatoes
•3 to 4 tablespoons Cheddar cheese, grated
•1 tablespoon butter or margarine

In a 2 1/2-quart casserole combine meat, gravy, vegetables, salt, msg, pepper and thyme.  Mix together the
mashed potatoes, cheese and butter.  Spoon the mixture around the edge of the casserole.  Bake 20 minutes,
until mixture is hot and potatoes are brown.  Serves 6 to 8.

* I make low-fat gravy by using 1 bouillon packet or cube, 2 tablespoons flour, 1 cup water and salt and pepper (white sauce
method).

** Definitely not necessary - this recipe was taken from an old Blue Ribbon spice cookbook!  Just add a bit of salt
to season.



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