The MFD (Morristown Folk Dancers) Recipe Book: From our annual Dinner-Dance and Holiday Parties -- Randi Spiegel's Pumpkin Pecan Cake (aka Pumpkin Dump Cake) -- 1 can (29 oz.) pumpkin 1 can (12 oz.) evaporated milk 1 1/2 cups sugar 4 (large) eggs; 3 if extra large. 1/2 tsp. salt 1 1/2 tsps. cinnamon 1/4 tsp. ground cloves 1/4 tsp. ground ginger 1 box yellow cake mix 2 sticks margarine, melted 1+ cup pecans, chopped Preheat oven to 350 degrees. Beat together pumpkin, milk, sugar, and eggs. Add salt, cinnamon, cloves, and ginger. Mix well. Pour into a greased 9"x13"x2" pan. Sprinkle dry cake mix evenly over the top of pumpkin mixture. Drizzle melted margarine evenly over top of cake. Sprinkle on nuts. Bake for 1 hour 20 minutes or until edges are firm and center is almost set. Cool on wire rack. Store in refrigerator. Notes: I used the whole bag of chopped pecans. -- Elizabeth Konviser's Nut Salad -- 1 c. finely ground nuts (I used almonds, Brazil nuts and walnuts) 1 c. cooked mashed beans 2 ribs celery 1 large onion olive oil salt Finely chop 1 rib of celery and 1/4 of the onion and mix it with the nuts and beans. Saute' the rest of the onion and celery in a generous amount of oil; add to the above mixture. Salt to taste. -- Alice Robin's Black Bean Chili -- Ingredients: black beans........4 cups, canned (used the smaller bean with liquid) peppers............2 medium size, chopped green chilies......2 4-oz. cans, chopped, mild lime juice.........1 tablespoon garlic.............5,6 cloves crushed (or use jar of crushed garlic) cumin, ground......2 teaspoons basil, dried.......2 teaspoons oregano............1/2 teaspoon salt...............2 1/4 teasoon pepper.............to taste crushed red pepper, to taste 1/2 cup tomato puree 2 tablespons olive oil In a heavy skillet, saute garlic, seasonings, lime juice and bell peppers in olive oil over medium-low heat until peppers are tender (10 minutes) In a large kettle add the saute to the cooked beans, along with the tomato puree and minced green chilies. Simmer, covered , over very low heat, stirring every now and then, for about 45 minutes. Serve, topped with the red onion salsa and sour cream. From Mollie Katzen's Still Life with Menu cookbook -- Alice Robin's Red Onion Salsa -- red onions.....................2 cups, finely chopped cilantro, fresh if possible....1/2 cup minced tomatoes.......................2 cups minced, fresh ripe (if possible) parsley........................1 cup, minced salt, pepper to taste From Mollie Katzen's Still Life with Menu cookbook -- Hadas Parag's Elaeagnus pudding -- 2 cups soy milk or nut milk (I used soy milk; I also used 1 egg; volume of the milk AND the egg was 2 cups) 1 cup Eleagnus puree (* See background below) 1 cup raw cashews (I ground them prior to mixing them with the rest of the ingredients) 1/2 cup corn oil or flax oil (I used canola oil) 1/2 cup pitted date (I did not use dates) 1/4 cup lecithin granules (didn't use because I didn't buy; they're supposed to serve as a substitute for eggs, and I did use eggs. If you want to use them - they are sold at Whole Foods in vitamins section, in huge 1 pound jars) 1/4 cup kudzu or arrowroot (I used cornstarch) 1 tablespoon fresh lemon juice (I didn't use this) 2 teaspoons vanilla (I didn't use this) 1 teaspoon liquid stevia (equiv to 1 cup sugar; I used 3/4 cup sugar) 1/4 teaspoon orange extract (I didn't use this) 1/2 teaspoon salt 1 cup fresh bread crumbs 1. Preheat oven to 350 degrees Fahrenheit 2. In a blender, combine all ingredients, except for bread crumbs, and process until smooth. Combine this mixture with the bread crumbs in a 1.5-quart oiled casserole dish. 3. Bake, uncovered, until the pudding is thickened and bubbly, about 50 minutes. Serve hot or cold - it is MUCH better tasting when hot or warm, and it is OK to warm in the microwave. From The Wild Vegetarian Cookbook, by "Wildman" Steve Brill (*) Background: Eleagnus umbellata - Autumn olive in English - is a silver-leaved shrub with red berries that ripen in fall. It is from the olive family, but the fruits are much smaller - a quarter to a third of an inch long. If you pick them taste a few fruits first - they are edible raw, but some people might find them too tart. The later in fall they are picked the sweeter they will be, and some trees have sweeter fruits - I choose the sweetest berries for picking. It is a non-native plant and grows everywhere. So eat a lot of berries - if everybody joins the effort we might be able to rid the vegetation of this invader! The way to prepare the fruits is to cook them - I crush them to squeeze some juice out of them so that I will have enough liquid and will not have to dilute the flavor by adding water. No need to cook very long, although this will be a good way to concentrate the pulp. Then I strain the pulp and discard the seeds. The golden dots on the fruits are actually oil, and it will float to the top and create a thin yellow-gray layer. You may remove it if you can, but it is OK if it stays. I freeze the pulp. -- Rhoda Hasson's Lentil Pate -- 1/2 cup lentils 1 1/2 cups chicken broth 3 hard boiled eggs 2 extra large sliced onions 1/2 cup walnuts (Bea Levidow, who uses this recipe, is generous with the walnuts) Cook lentils in broth until quite soft. Saute the onions slowly until caramelized. Process. Chill. You may mash the lentils instead and chop the eggs and walnuts. It is easier to throw everything into the processor.