Cold Chicken à la Hay

Source: Food Combining for Health
Date tried:November 5, 2017
Yield: 4-6 servings
Time needed: 3-4 hours cooking time depending on size of chicken + cooling time. Best to cook a day ahead of serving. I allowed 1/2 hour per pound and that worked well.

I was not at all impressed with this dish. The chicken itself was very tender, and if the point was to make it especially for sandwiches or salads, it would do fine. But serving it with a very plain, unseasoned cream sauce made for a virtually tasteless meal. Perhaps good for a person needing a very bland diet for some reason.

The name “Hay” refers to Dr. William Howard Hayes, a Pennsylvania doctor of the late 19th and early 20th century who developed and promoted a diet that came to be known as the Hay System and had many devotees among the foodies of the day.

Cold Chicken à la Hay

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Winter Tomato Sauce

Source: May All Be Fed: Diet for a New World
Date tried:November 3, 2017
Yield: 4 cups
Time needed: 1 hour

As the author says: “When fresh ripe tomatoes are out of season, this is the sauce to make.” It is the sauce my daughter remembers as comfort food from her childhood. The actual preparation takes only a few minutes. Most of the time is to let the sauce simmer to the desired thickness.

Winter Tomato Sauce

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Lagan na takari per eda

Source: Indian Recipes Under 30 Minutes
Date tried:November 2, 2017
Yield: 4-6 servings
Time needed: 20-30 minutes

This dish is really good. Do try it. It won kudos all around the table. While much the same procedure as the better known Huevos Rancheros, it has a distinctively Indian flavour.

Lagan na takari per eda

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Carrot, Oat and Tofu Burgers

Source: Ecological Cooking
Date tried:October 30, 2017
Yield: 4 servings
Time needed: 40 minutes

One of the best veggie burger recipes I have found. Good texture, holds together well, nice flavour. Even my grandson, who is in a stage of being very picky about food, ate one happily with no urging. I think it is overestimating to say this amount serves four. I got seven patties from this, so two each for adults who would gladly have eaten more.

I chose to serve these with pita bread and put lots of condiments on the table for people to pick and choose their favourites. There was also a bowl of baby carrots and a plate of sliced tomatoes, but, unfortunately, I did not have any lettuce or sprouts on hand. Those would have been a great addition.

Carrot, Oat & Tofu Burgers

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Rhubarb Sorrel (or Strawberry) Crisp

Source: Simply in Season
Date tried:October 26, 2017
Yield: 12 servings
Time needed: 40-50 minutes

A fruit crisp is always a favourite dessert. I made the strawberry version today, as I had both rhubarb and strawberries in the freezer, , but I must try the sorrel version next spring when fresh sorrel is available.

Rhubarb Strawberry Crisp

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Pia Pia (shrimp fritters)

Source:More with Less Cookbook
Date tried:October 25, 2017
Yield: 6 servings
Time needed: 30 minutes

A delightful treat of Indonesian-style shrimp fritters. Even my daughter, who has had so many experiences of dried and/or too greasy seafood fritters that she no longer even orders them, found these delicious and highly recommends them. The suggested dipping sauce is a perfect complement! I used a cast-iron fry pan for the frying. Works well.

Pia Pia (shrimp fritters)

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Secret Sandwich

Source: The Parkdale Potluck Cookbook
Date tried: February 21, 2014
Yield: 1 serving
Time needed: 10 minutes or less

The contributor of this recipe remembers his father making it for lunch.  He claimed it was an old family secret.  The combination looks strange, but the contributor says it is one of those things you just have to try to understand it.

After messing this up the first time round, I now know that an important part of the secret is to use raisin bread, as stated.

Secret Sandwich

Secret Sandwich
Bacon, as much as you would like to eat (no turkey or tofu).
Peanut butter, creamy or crunchy, but not light.
Raisin bread (look for the brand with the girl on the package)

The timing is really important.
Start cooking the bacon in a frying pan.
When it is almost done,getting nice and crispy, put two slices of raisin bread in the toaster.

Finish cooking the bacon, draining excess fat into an empty cat-food tin or any non-plastic container you have handy. Be careful not to mix the hot grease with water as it kind of explodes.

When toast comes up, quickly coat one side of each slice with a generous amount of peanut butter.  The key is to apply the peanut butter while the toast is still hot.  Butter is not necessary.

Place strips of bacon between the peanut buttered raisin bread slices.  Cut in half with a sharp knife and serve with a big glass of 2% milk.