Pumpkin With Cranberries, Baked Recipe

Ingredients

1 pumpkin, washed
2 cups cranberries berries, washed
Seasonings to taste

Procedure

1. Recipe baked, open the top of the pumpkin with a knife, a round hole.
2. Remove the seeds as possible with a spoon.
3. Fill the cavity with cranberries and berries and seasonings.
4. Place pumpkin in a baking pan with a little water.
5. Cook very slowly in the oven for 50 minutes.
6. Then serve.

• Shelf-life: 1 Days
• Cooking time: 50min
• Servings: 8
• Difficulty Level: Moderate
• Type: Vegetarian
  

Mashed brown beans Recipe

Procedure

1. Wash 1 cup of brown beans, add 1 medium onion, cut into pieces, 2 whole carrots, 3 stalks celery, 2 teaspoons salt, 1-1/2 tablespoons vegetable butter, 8 cups water and cook until the beans are well done.
2. Add 1 slice of bread out of stale bread, and 1 large tomato, cut into quarters and continue to boil for 15 minutes.
3. Add more hot water if necessary.
4. Remove the carrots, potatoes and the rest through a sieve.
5. Heat, salt to taste and serve with toasted bread.
6. Add a little cream or canned milk, if desired.
7. Mashed lentils and cooking soup for the same as the mashed brown beans with 1-1/4 cups of lentils instead of 1 cup of brown beans.

• Shelf-life: 1 Days
• Cooking time: 15min
• Servings: 2
• Difficulty Level:Moderate
• Type: Vegetarian

Rainbow Jello Dessert Recipes

Ingredients
7 sm. pkgs. sugar free Jello*
1 (15 oz.) can evaporated skim milk

*(2 lime, 2 lemon, 1 strawberry, 1 orange, 1 raspberry).

Procedure

1. Mix lime Jello and 1 cup boiling water. Dissolve 15 minutes. Add 1/2 cup cold water. Pour in 9 x 13 inch pan. Set 1 hour.
   
2. Mix lemon Jello with 1 cup boiling water. Dissolve 15 minutes. Add 1/2 cup evaporated milk. Pour over lime layer. Set 1 hour. Continue in the same manner:
   
3. Strawberry and water.
   
4. Orange and milk.
   
5. Raspberry and water.
   
6. Lemon and milk.
   
7. Lime and water.
   

• Shelf-life: 1 week
• Cooking time: 330 minutes
• Servings: 32
• Type: Vegetarian

Cherry Cheese Recipe

Procedure

1. Take some sound, ripe, small cherries, stoned or not, as preferred; put them into a stone jar, cover it closely, and place this in a saucepan of boiling water, and let it simmer gently until the fruit is quite soft.
2. When the cherries are sufficiently tender, take them from the fire, skin and stone them, and add half a pound of finely sifted sugar to every pound of fruit.
3. Add a few of the kernels, blanched.
4. Put the mixture into a preserving-pan and boil it, gently stirring it all the time, until the fruit is so dry that it will not adhere to the finger when touched, and is quite clear.
5. Press it quickly into shallow jars which have been damped with brandy.
6. Cover closely, and keep in a dry place.
7. Time, two hours.
   

• Shelf-life: 1 week
• Cooking time: 2hour
• Servings: 3
• Difficulty Level: Moderate
• Type: Vegetarian