sent by phill lindsay

this winter (’19) i dug out my commonplace recipes for veggie burgers (same as what andrea shared though i substituted brazil nuts for the peanuts) and chili. for the latter, first i made a quarter batch then, for a party, a half batch. it got compliments. my recipe card is dated 1973. here’s the recipe in full:

16 c. kidney beans, cooked. 4 c. chopped onions
3/4 c. oil 4 c. chopped green peppers
10 c. tomatoes 4 c. chopped celery
8 tsp. cumin 4 tsp. turmeric
4 tsp. garlic powder. 1 tsp. cayenne
4 Tbs. chili powder. 1 tsp. celery seeds
4 bay leaves 1 Tbs. salt
1/2 c. finely chopped parsley (opt.)

brown onions & peppers in oil – add celery & seasonings, a little water, and cook until tender. Add tomatoes & cooked kidney beans. Cook till done.
(Serve with corn bread!)

happy memories! now, if someone can get me the ”date bar” recipe from people’s company bakery!

Decided to make a recipe section, after this exchange between Cheryl, Andrea, and Jan:

Cheryl:

I still eat healthy, grow much of my own food and would love the original veggie burger recipe.

Andrea:

Cheryl: I have the original recipe and although I have not made it many years when I do I love them. The card is so stained I can hardly see the recipe!

Roast:
3 cups peanuts
2 cups sunflower seeds
2 cups sesame seeds

3/4 cup spy flour
3/4 cup nutritional yeast
2 tsp salt
2 tsp dill seed
2 carrots
3 stalks celery
2 cups rice
2 medium onions
2 packages soy “something”
4 tsp lecithin
8 cloves garlic

Mix it all together!

I also still eat healthy; we started young and just kept going!

Jan:

my recipe calls for 2&2/3 cups cooked soybeans. i switched to crumbled tempeh-easier to digest. garbanzos are good too.

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