I won’t wah-wah about not cooking anything all week, but since I didn’t I thought I would give you some recipes I want to try but haven’t yet made.
All of these recipes are from The Magnolia Collection, a 1985 cookbook from Alabama.
Mushroom and Onion Salad
Prepare at least 4 hours before serving.
1 pound fresh small mushrooms, washed and sliced in half
1 large purple onion, sliced in thin rings
1 clove garlic, crushed
1/3 cup vinegar
¼ cup water
1-1/2 t. salt
2 T. vegetable oil
Mix all ingredients in a glass bowl. Cover tightly and refrigerate. Drain before serving.
Serves 6 to 8.
(Buffins are biscuits made in muffin tins. Use vegan mayo and milk.)
1 c. flour
1-1/4 t. baking powder
1/8 t. salt
3 T. mayonnaise
½ c. milk
Heat oven to 400 degrees. Combine flour, baking powder, salt, and mayonnaise. Gradually stir in milk until just blended. Place into greased mini muffin pans. Bake 12 to 15 minutes or until light brown.
(I thought these might be good to freeze and then use later as dumplings in a soup or stew. Hey, then you would have bufflings!??)
3 T. margarine
2 t. soy sauce
2-4 drops Tabasco
1 (3 oz.) can chow mein noodles
¼ t. celery salt
pinch onion powder
Melt margarine in small sauce pan. Add soy sauce and Tabasco and mix well. Put noodles in a bowl and drizzle sauce over them. Toss to coat. Sprinkle with celery salt and onion powder; toss again. Spread on a cookie sheet and bake at 275 until lightly browned. (No time given. I’m guessing 20 to 30 minutes.)
There is also a recipe for Orange Honey Muffins. To make a vegan version, oil your muffin tins (no liners) and heat the oven to 400 degrees. Thinly slice unpeeled oranges to lay in the bottom of the muffin cups, then spoon in 1 teaspoon of agave nectar. Make your favorite muffin batter (a cinnamon or cocoa would be nice) and put into cups. Bake 18 minutes. Cool 10 minutes before removing.
I wish I had a big bowl of Mushroom and Onion Salad right now….