No-Turkey Dressing
4 cups each celery & onion, diced small, sautée until light brown
8 cups cooked quinoa
8 cups ezekial bread, lightly toasted and cubed small
8 boiled eggs diced
8 raw eggs
1/4 cup sage chopped fine or 2 T. dried sage
Salt and pepper to taste
Mix all, pour in greased glass dish, bake at 350 F untill light brown
Baked Potatoes and Vegetables
11 cups Potato cut 2-3” cubes, (Yukon and Russet blend)
1 Cup Carrot cut 2”
1 cup Onion cut 1”
Grease 3 qt. glass baking dish
Layer Potato, Carrot, and onion, add 1/4 cup water, salt and pepper
Bake, Covered, 350 F until light brown and tender
Fudge
1 cup each:
· Cacao Powder
· Dark Agave Syrup
· Coconut Butter
· Coconut flakes
· Cacao Nibs
· Chopped Pecans
Mix after each addition. Press into container and refrigerate.
(can substitute different nuts and/or nut butters)
Pie Crust
Mix in pie plate:
· 1 1/2 cup Flour, 1/2 cup oil, 1/4 cup water or milk, salt
Press out, prick w/fork, bake 350F and fill, or fill and bake
No-stick Grease Mixture
Mix 1/3 liquid lecithin and 2/3 olive oil, (ex: 1T. & 2T.)
Use liberally to grease baking dish or pan
(can be kept in glass jar w/lid, with natural fiber paint brush
Store in refrigerator)
Baked Yams
12 cups Yams cut 2-3” cubes,
Grease 3 qt. glass baking dish
Toss Yams in olive oil, liberal cinnamon and salt, 1/4 cup water
Bake, Covered, 350 F until light brown and tender
Crackers
Use Pie crust mix, press out thick on baking pan
score with knife or cookie cutter, sprinkle with salt and/or herbs, Bake 350F until light brown
Mousse
Mix fudge with yogurt.
Pour in container or pie crust and refrigerate
West Texas RX
Charles and Sara Black
3211 S. Coulter St,Amarillo, TX 79106
wtrx@westtexasrx.com 806-351-2945