Lola's Horchata

"A refreshing Mexican drink made with rice, milk, vanilla, and cinnamon. A great balance for spicy foods, enjoy this served over ice."

Ingredients:

1 cup uncooked white long-grain rice 5 cups water 1/2 cup milk

1/2 tablespoon vanilla extract 1/2 tablespoon ground cinnamon 2/3 cup white sugar

Directions:

1.	Pour the rice and water into the bowl of a blender; blend until the rice just begins to break up, about 1 minute. Let rice and water stand at room temperature for a minimum of 3 hours.
2.	Strain the rice water into a pitcher and discard the rice. Stir the milk, vanilla, cinnamon, and sugar into the rice water. Chill and stir before serving over ice.

Butter Flaky Pie Crust

1 1/4 cups all-purpose flour 1/4 teaspoon salt

1/2 cup butter, chilled and diced 1/4 cup ice water

Directions:

1.	In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight.
2.	Roll dough out to fit a 9 inch pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate.

Chocolate Frosting I

5 1/3 tablespoons butter, softened 1/2 cup unsweetened cocoa powder 1 pinch salt

3 tablespoons boiling water 1 1/2 cups confectioners' sugar

Directions:

1.	In a large bowl, cream the butter. Add in cocoa, salt and boiling water, stirring until smooth.
2.	Add powdered sugar and beat until frosting reaches a spreadable consistency. If frosting seems too thick, add water. If it seems too thin, add powdered sugar.
3.	Spread on cooled cookies, such as Frosted Chocolate Walnut Goodies.

Eggless Chocolate Cake II

4 1/2 cups sifted all-purpose flour 3 cups white sugar 1 cup unsweetened cocoa powder 1 cup vegetable oil

3 cups water 3 teaspoons baking soda 1/2 teaspoon salt 3 tablespoons vanilla extract

Directions:

1.	Preheat oven to 350 degrees F (175 degrees C), grease and flour a 9x13 inch pan.
2.	In a large bowl, sift together flour, cocoa powder, soda and salt. Add sugar and mix together.
3.	Add oil, water and vanilla and mix thoroughly.
4.	Pour into a 9x13 inch pan. Bake at 350 degrees F (175 degrees C) for 1 hour or until toothpick inserted in center comes out clean.

Apple Pie by Grandma Ople

1 recipe pastry for a 9 inch double crust pie 1/2 cup unsalted butter 3 tablespoons all-purpose flour 1/4 cup water

1/2 cup white sugar 1/2 cup packed brown sugar 8 Granny Smith apples - peeled, cored and sliced

Directions:

1.	Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.
2.	Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
3.	Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.

Spicy Vegan Potato Curry

4 potatoes, peeled and cubed 2 tablespoons vegetable oil 1 yellow onion, diced 3 cloves garlic, minced 2 teaspoons ground cumin 1 1/2 teaspoons cayenne pepper 4 teaspoons curry powder 4 teaspoons garam masala

1 (1 inch) piece fresh ginger root, peeled and minced 2 teaspoons salt 1 (14.5 ounce) can diced tomatoes 1 (15 ounce) can garbanzo beans (chickpeas), rinsed and drained 1 (15 ounce) can peas, drained 1 (14 ounce) can coconut milk

Directions:

1.

Place potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until just tender, about 15 minutes. Drain and allow to steam dry for a minute or two.

2.

Meanwhile, heat the vegetable oil in a large skillet over medium heat. Stir in the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Season with cumin, cayenne pepper, curry powder, garam masala, ginger, and salt; cook for 2 minutes more. Add the tomatoes, garbanzo beans, peas, and potatoes. Pour in the coconut milk, and bring to a simmer. Simmer 5 to 10 minutes before serving.

Basic Congee

serves 6 1 cup long grain white rice
9 cups water or stock (chicken or fish)
Salt to taste
In a heavy pot, bring the rice, liquid and optional salt to a boil, then turn it down to a simmer and cover loosely with a lid. Cook gently, stirring occasionally, until the rice is thoroughly cooked and the porridge has become thick and creamy, about 1 1/2 hours. Serve up hot with the condiments of your choice or plain, just as it is, for a comforting, simple meal.