4 cups red tart pitted cherries; canned, frozen, fresh
2 cups water
1/4 to 1-1/4 cups sugar
1/4 teaspoon ground cinnamon
Dumplings
2 cups all-purpose flour
2 teaspoons baking powder
dash of salt
1 cup milk
Place water, sugar, cinnamon and cherries into a large saucepan and bring to a boil, cooking until the cherries are tender, about 15 to 20 minutes. Depending on tartness of cherries adjust the amount of sugar.
Dumplings
Combine baking powder, salt and flour; stir in the milk. Drop the dumplings by teaspoonfuls into the soup. Cook covered for 10 to 15 minutes or until the dumplings appear fluffy. Serve the soup hot.
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4 teaspoons tamari (available in health food stores)
1 cup light cream
16 ounces frozen corn
2 cups milk
4 teaspoons whole wheat flour
2 teaspoons butter
4 teaspoons corn oil
1 cup onion, finely chopped
1 cup sweet red pepper, finely chopped
In a large saucepan add butter and oil. Saute the sweet red pepper and onion until tender but not browned. Stir in the flour and continue to cook over very low head for 2-3 minutes. Slowly pour in the milk stirring continuously to prevent any lumps from forming. Place 1 cup of corn, cream and the tamari in a blender on medium speed until smooth. Next add the corn mixture to the soup as well as the remaining corn. Continue to cook until heated through. If desired sprinkle a little parsley or nutmeg on top for garnish.
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4 hard corn taco shells
2 teaspoons vegetable oil
1/4 cup finely chopped onion
1 cup diced cooked butternut squash
1 teaspoon taco seasoning mix
1 cup chopped cooked turkey
Place taco shells on baking sheet into a 325° oven and heat for 5 to 6 minutes. Remove and set aside.
In a large skillet over medium-high heat place the vegetable oil and onion, cook and stir for 2 to 3 minutes and then add squash and taco seasoning mix; cook an additional 2 to 3 minutes.
Add 1/4 cup turkey in each taco shell and add salt and pepper to taste. If desired, add salsa, additional squash or slices of avocado to the top.
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1/2 cup dried cranberries
1/3 to 1/2 cup milk
1/4 cup butter, cut into pieces
Grated peel from 1 orange
1/4 teaspoon salt
2 teaspoons baking powder
4 teaspoons sugar
1 cup flour
Preheat over to 425 degrees.
In a large bowl combine the sugar, salt, baking powder and flour: add orange peel.
Cut in butter until crumbly. Add milk slowly while using fork to create a slightly sticky dough. Add cranberries.
Using as little flour as possible, roll dough out onto a floured surface until 3/4 inches thick. Cut with a biscuit cutter and place on an ungreased baking sheet.
Bake biscuits for 15 to 18 minutes or until they are golden brown. Place on wire rack to cool.
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1 cup chicken broth
6 cups cubed bread, toasted (French or Italian bread works well)
1/4 teaspoon black pepper
1/4 teaspoon salt
1 teaspoon orange peel, grated
2 teaspoons sage, freshly minced
2 cups Shiitake mushroom caps, sliced
1/4 cup butter
1/4 cup celery, chopped
Preheat over to 325 degrees. Grease a 2-quart shallow casserole dish and set aside.
In a large saucepan melt butter over medium heat. Next add the celery, onion and mushrooms. Stir for 5 minutes or until the vegetables are tender.
Add sage, salt, pepper and orange peel. Stir until well blended. Next ad the cubed bread pieces and gradually add the broth and stir constantly until the bread has absorbed the liquid.
Place into casserole and bake for 30 minutes or until the stuffing is lightly browned.
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