Recipe Shared by Marci Wright / Photo by David Berkowitz
Traditional Macaroni and Cheese (Non-healthful version)
This Month's Issue
Recipe by Eileen Wright Lester
Ingredients
3 16 oz. packages frozen blackberries 3 cups sugar
6 tablespoons butter, cubed
1⁄2 teaspoon vanilla
3 cups our 3⁄4 cup sugar
3 teaspoons baking powder
1 teaspoon salt
3⁄4 cup oil
2 eggs
1 3⁄4 cups milk
Instructions
Recipe by Nellie Dakanay
Ingredients
Tofu
Oil
1 medium cabbage Handful short beans Handful carrots
1 stalk celery
1 medium onion
1 clove garlic Soy sauce
2 lbs uncooked
thin noodles
Black pepper
Salt
Garlic powder
Preparation (for 4+ people)
Slice tofu. Chop onion and garlic. Chop half of the cabbage. Thinly slice a handful of beans, carrots and celery.
Instructions
Recipe by Aracely Balleza
Ingredients
5 zucchini, diced
3 tomatoes, diced
1 medium onion, diced 3 garlic cloves, minced 1 jalapeño, thinly sliced
Instructions
1 can of corn
3 teaspoons sour cream
2 teaspoons butter Salt to taste
Heat frying pan, add butter, onion and garlic. Sauté until translucent (about ve minutes). Add the zucchini, tomatoes, jalapeño, corn and salt. Cover and let simmer for about 15 minutes until vegetables are cooked through. Remove from heat and stir in sour cream.
Story by V. Michelle Bernard
“When I was very young, the [potluck] meals seemed to appear by magic. Everything looked appetizing and tasted so good,” says Marci
Wright, hospitality coordinator at Allegheny West Conference’s DaleWright Memorial church in Germantown, Ohio. Her grandmother, Eileen Wright Lester, taught all her daughters and daughters-in-law recipes for the church’s vegetarian meals and baked goods, including Blackberry Cake Top.