|Solar Cooking for Home and Camp|
|by Linda Frederick Yaffe|
Quickly toss together the ingredients for Cashew Curry, place it in the solar cooker, point the cooker to the midday sun, and head to work.
1 - 10 of 17 for kelp powder
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Combine boiling water, butter, honey and kelp powder; stir until ... a warm, draft-free place until doubled in size. Bake 30-45 minutes in a 375°F oven.
Combine all ingredients ... cookie is so rich it can be served as a candy by cutting in smaller pieces and rolling in cocoa powder or coconut. Makes 15 bars.
Cover Kasha with water and cook until absorbed (5 minutes). Add rest of ingredients and mix well. Pat tightly into oiled 9 x 5 inch loaf pan. Place ...
Mash beans. Place all of the filling ingredients in large skillet and simmer gently for 10 minute. Stir frequently and add enough tomato juice to ...
Grind sprouted grains ... board with arrowroot powder. Roll out ... tsp. onion powder. Spread mixture on crackers, sprinkle sprouted sesame seeds on top.
Mix all ingredients together and use for a salt substitute.
While kidney beans are cooking, heat the oil in large skillet and saute onions and garlic 3 minutes. Add green peppers. Wait 2 minutes and add ...
Cut out core ... tender. Drain. Add kelp, if desired, ... can tomato soup and 1 can of water for broth. Cover and bake at 350 degrees for 1 hour. Serves 6.
Brown the onion in the butter and with a sprinkle of vegetized seasoning. Then mix together all of the remaining ingredients. Shape this mixture into ...
Cut out core ... Drain fat and kelp, if desired, ... cabbage. Pour 1 can of tomato soup and 1 can of water over rolls. Cover and bake at 350 degrees for 1 hour.
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