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Eggplant Soup
Eggplant Soup
Yield: 4-6 Servings
Ingredients:
4 tablespoons oil
3 small eggplants, peeled and cubed
1 sweet red pepper, cored and chopped
1 clove garlic, minced
1/2 cup chicken stock
2 cups...
Honey-Yogurt Popsicles
Honey-Yogurt Popsicles
Yield: 8 Servings
Ingredients:
2 cups plain yogurt
1 cup milk
1/3 cup honey
1 tsp. vanilla extract
1/4 lb. cherries, pitted and quartered
1/4 cup blueberries
Directions:
In a large bowl,...
Spaghetti Squash Bake
Spaghetti Squash Bake
Ingredients:
1 spaghetti squash, halved and seeded
Olive oil, for drizzling
Salt and pepper, to taste
3 tablespoons butter, softened
1/2 teaspoon cumin...
Tzatziki Chicken Salad
Tzatziki Chicken Salad
Yield: 4 Servings
Serve with warm pita bread or toss with mixed greens for a refreshing salad.
Tzatziki:
1 cup plain whole milk yogurt...
Lemon Meringue Yogurt Parfait
Lemon Meringue Yogurt Parfait
Yield: 2 Servings
For Honey Toasted Almonds:
1 cup almonds, roughly chopped
2 T honey
1 1/2 tsp. coconut oil, melted
1/4 tsp. kosher salt
For Parfait:
2...
Vegetable Dip
Vegetable Dip
Ingredients:
2 containers (5.3 ounces) plain Greek Yogurt
1 green onion, thinly sliced
2 teaspoons dried parsley flakes
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon garlic...
Tandoori Salmon & Corn Relish
Tandoori Salmon & Corn Relish
Yield: 4-6 Servings
Ingredients:
4 ears corn, shucked
1 serrano chile pepper
2 teaspoons fresh lime juice
Salt and freshly ground black pepper
2 teaspoons tandoori...
Quick Orange-Yogurt Coffee Cake
Quick Orange-Yogurt Coffee Cake
Yield: 1 Cake
Ingredients:
1 egg, beaten
1 cup orange yogurt
1 package one-layer-size yellow cake mix
1/2 cup raisins
3 tablespoons sugar
1/2 teaspoon cinnamon
Directions:
In medium...
Pineapple Marble Dessert
Pineapple Marble Dessert
Originally published in Farm and Dairy on: April 27, 1950
Ingredients:
1 No.2 can crushed pineapple
1 envelope unflavored gelatine
1/4 cup sugar
1/4 tsp. salt
3 Tbsp....
German Goetta
German Goetta
Submitted by: Mrs. Anna Lindsey of Hammersville, Ohio
Originally published in Farm and Dairy on: October 23, 1956
“This is especially good served with eggs...
