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Many of us like to cook; most of us like to eat. Here is your chance to infulence Deadhead diet! We are interested in any favorite recipes you might have. No black-market ingredients, please. (Posted 6/1/96)

If you would like to contribute your own recipe, click here.

Recipe Index
This index does not include any recipes posted since 9/6/99. Those newer recipes follow at the top of the list below.
Dishes	Pasta	Snacks
Bar-B-Qued Pizza Curried Lentil Soup Frogmoor Stew Grilled Cheese Sandwiches! Potato Medley Salsa Chicken White Pie w/ Spinach and Tomatoes	Pasta y Fagioli Spaghetti with cauliflower sauce Noodle Thing	Tex-Mex Dip Popcorn With a Kick
	Sauces	Deserts
	Barbeque Sauce Homemade Mayonaise Lemon Sauce	Chocolate Chip Cheesecake Lemon Bars Vegan Pumpkin Pie

Lemon Bars - John Scott (heynow@deadbase.com)

This ulikely hybrid of shortbread and lemon meringue has become my favorite desert. I recommend making a double batch.

1 C flour
1/4 C powdered sugar
1/2 C butter
2 eggs
3/4 C sugar
1/2 tsp lemon peel
3 Tbs lemon juice
2 Tbs flour
1/4 tsp baking powder


Mix 1 cup flour and 1/4 cup powdered sugar. Cut in butter. Put into ungreased 8x8 pan. Bake at 350 for 10-12 minutes.

Beat eggs, add sugar, lemon peel, and juice until thick and smooth, 8-10 minutes. Stir together 2 Tbs flour and 1/4 tsp baking powder, add to egg mixture. Blend just until moistened. Pour over baked layer. Bake at 350 for 20-25 minutes. Sift powdered sugar on top. Cool.

Barbeque Sauce - Anonymous (heynow@deadbase.com)

This anonymopus recipe was submitted to our recent Deadhead survey:

This recipe was given to me by a good friend who has since passed on. She was a next door neighbor who also was an adopted grandmother to my children, Leannah Gelvin was her name.

2 onions chopped fine
1 can beef boullion
4 tsb brown sugar
2 cups ketchup
2 tsp dry mustard
1 tsp garlic powder
1 tsp black pepper
4 tbs butter
6 tbs lemon juice
1 cup chopped parsley
6 tbs worschester sauce
2 tbs salt (optional)


Sautee the onions in butter or oil. Add other ingredients. Simmer 30 minutes or until thick as desired.

Chocolate Chip Cheesecake - John Scott (heynow@deadbase.com)

This is a very decadent desert, not for the faint of heart. The platter we served tonight at a little league cookout disappeared in five minutes.

for filling:
1 8oz cream cheese (room temperature)
1 egg
1 cup white sugar
1 tsp vanilla

for chocolate chip cookies:
2-1/4 cups flour
1 tsp baking powder
1/2 tsp salt
2 sticks (1 cup) butter (room temperature)
3/4 cup brown sugar
3/4 cup white sugar
2 eggs
1 tsp vanilla

Make dough for your favorite chocolate chip cookie recipe, or as follows: combine 3/4 cup white, 3/4 cup brown sugar with butter until smooth; add eggs and vanilla. Add chocolate chips (nuts, coconut, etc. can also be added). In a separate bowl combine remaining dry ingredients. Combine the two bowls until smooth.

Mix cheesecake ingredients: beat 1 egg; add cream cheese, mix until smooth; add vanilla and sugar; mix until smooth.

Spread about 60% of the cookie dough in the bottom of an ungreased 9x13 pan. Spread the cheesecake evenly over it. Top with patties of the remaing cookie dough. Leave some evenly spaced gaps of cheesecake showing.

Bake in an oven preheated to 350 degrees for 30-35 minutes. The center should no longer be loose.

Let cool before cutting.

Potato Medley - Dan Decker (doubled@erols.com)

Vegan. Good source of vitamin C and potassium. Very easy to prepare.

5 large russet potatoes, cubed with skins
2 cups chopped broccoli
1 tbs. canola or olive oil
2 clove garlic, pressed
1 cup peas
1 red bell pepper, seeded and diced
1 green bell pepper, seeded and diced
2 green onions, minced
1 tsp. oregano or rosemary
1 tsp. dried basil
salt, pepper and crushed red pepper to taste

Boil potaoes for 8 minutes. Add broccoli and cook an additional 4 min. until potatoes are just tender. Drain. Heat oil in large deep skillet. Add drained potaoes, broccoli and remaining ingredients. Saute until potatoes are slightly creamy and ingredients are heated through, about 7 to 8 minutes. Serves 2 as entree, or 4 to 5 as side dish. 385 cal/serving 3g fat/serving 7g protien/ serving 80g carbohydrates/serving 0g chol 64mg sodium 11g fiber 1611mg potassium 251RE vitamin A 153mg vitamin C 3mg iron

Spaghetti with cauliflower sauce - Dan Decker (doubled@erols.com)

Vegetarian. A very cheesey alternative to traditional spaghetti sauces.

1 lb dried spaghetti or any pasta (shells work well)
dash o' olive oil
2 tbsp butter
1/3 cup freshly grated parmesan cheese
freshly ground black pepper
For Sauce:
1/4 cup buttter
2 clove garlic, crushed
3 tbsp chopped parsley
3/4 lbs cauliflower florets, finely chopped
1/2 cup all purpose flour
1 1/4 cups vegetable broth
1 1/4 cups milk
salt & pepper to taste
2 cups grated mature Cheddar cheese

Boil water and cook pasta for about 8 minutes with dash of olive oil. Drain and return to pot, add butter and parmesan cheese. Season with salt and pepper, cover and set aside, keep it warm. Melt butter in large sauce pan and saute garlic and parsley for 2 min. then add the cauliflower. Stir and cover cooking for about 8 minutes, until the cauliflower has softened slightly. Stir in the flour, then gradually stir in the vegetable broth and milk, stirring well after each addition to prevent clumping. Slowly bring to a boil, stirring constantly, until thickened. Season with salt and pepper and stir in the grated cheddar cheese. Cook for 2 to 3 minutes, stirring until the cheese has melted. Serve pasta on individual plates topped with the sauce and grated parmesan. Serves 4-6

Bar-B-Qued Pizza - Valerie Stevenson (Valerie_ROS@wow.com)

1 THIN CRUST Boboli Crust
1-4 Thinly Sliced Tomatoes (depending on size)
1/2 pound grated mozarella cheese
1/4 pound crumbled Feta Cheese
3-5 cloves of minced garlic

Preheat small or large Weber Grill/Coals for 30 minutes.

Place Crust on Grill for 5 minutes.

Remove crust from grill and cover with sliced tomatoes. Top with grated mozarella, feta and minced garlic. Grill for 10-15 minutes, until cheese is bubbling.

Enjoy one of the greatest pizzas ever, including NY!!

Frogmoor Stew - Grateful Steve (currencs@hn.va.nec.com)

I first encountered this dish at a community festival in Frogmoor, SC. It is the perfect one pot meal, suitable for as few or as many as the size of your pot will acommodate.

Per person:

1/4 - 1/2 lb. shrimp
6" of kielbasa
1 ear of corn
4 - 6 new potatoes
Old Bay Seafood Seasoning to taste...more is hotter...hotter is better

Cut kielbasa into 1" pieces.

Shuck and break corn in half

Place sausage, uncut unpeeled potatoes and Old Bay into the pot and bring to a boil.

When potatoes are tender, add corn.

When the water returns to aboil, add unpeeled shrimp.

When shrimp turns pink (about 2 minutes), remove.

Serve with horse radish cocktail sause and no utensils. This is finger food. Give the corn cobs and shrimp shells back to the earth.

For a big crowd, us less (or smaller) shrimp and more potatoes.

Tex-Mex Dip - Bill Goldberg (heynow@deadbase.com)

Easy recipe -- really good stuff

1 brick cream cheese
chili with beans
cheddar cheese

In a 9 x 13 pan, spread cream cheese on bottom. Spread chili with beans next. Top with cheddar cheese.

Warm until bubbly. Serve hot. Dip with tortilla chips.

Enjoy.

Pasta y Fagioli - Matthew Grillo (grillo@student.umass.edu)

This is a favorite recipe of mine, inexpensive and easy to cook; feeds an army.

1/2 garlic bulb
1 onion
2 or 3 cups of baby bella mushrooms
1 can of red beans
1 can of white beans
1 pound of Rigatone
1 jar of spaghetti sauce
1/2 cup of olive oil
1/2 cup of dried basil
1/4 cup of course ground black pepper
1/4 cup of oregano

Peel and chop the garlic fine with a cleaver. Preheat a big pot on your stove to medium heat for thirty seconds or so. Pour in the oil, then the garlic. Watch the garlic closely, when it turns golden brown, pour in the sauce. Stir, add finely chopped onion, mushrooms, basil, pepper, oregano. Open the cans of beans, and add them to the sauce, including the juice. Fill the spaghetti jar with cold water and pour the water into the sauce. Cover the sauce, turn the heat up a bit, stirring occasionaly. When the sauce boils throw in the rigatone. Stir until the pasta absorbs all the water. Remove from heat, let stand for fifteen minutes to thicken.

Enjoy with someone you love.

Vegan Pumpkin Pie - Nicole DuBow (heynow@deadbase.com)

3/4 lb tofu
1 16 oz can pumpkin
1-1/2 tsp cinnamon
3/4 tsp ginger
1/2 tsp nutmeg
1 tsp salt
1/3 cup oil
1 tsp vanilla
1 cup light brown sugar
1-1/2 Tbs molasses

Preheat oven to 350 degrees. Blend ingredients in blender until smooth and creamy. Pour mixture into unbaked 9-inch pastry crust. Bake for one hour. Chill. Serves 6-8.

Lemon Sauce - Joe Miele (heynow@deadbase.com)

Use over broccoli for a yummy treat.

3 Tbs pine nuts
2 tsp maple syrup
3 Tbs fresh parsley
1/4 cup lemon juice
1/2 cup lite oil

Mix ingredients in blender. Steam 1 head of broccoli, chopped. Pour sauce on top Mix with garnishes. Can be served warm, or chilled on a bed of lettuce.

Grilled Cheese Sandwiches! - caiti (demaria@erols.com)

You will find God!!!!!!!!:-)

bread(any kind)
slices of american cheese(or any kind)
butter
a frying pan and stove
Grateful Dead playing in the background

It's really simple!!!all you have to do, is spread the butter on both sides of both slices, then put the cheese in the middle, and slap it in the frying pan if you want, sprinkle a little herb(s);-) on for flavor. when you can't take it any longer, eat it hot. Tastes best when Aoxomoxoa is playing in the background. Enjoy!!!!!!!!!!!!!Peace!

Noodle Thing - Tom (jboldway@cottagesoft.com)

Here's a really easy dinner sort of thing. Not sure how to describe the taste, but it's good. It is also impossible to screw up unless you manage to set your kitchen ablaze.

Big handfull of spaghetti
1 or 2 big tablespoons of sesame tahina
Soy sauce
monster or montery jack cheese

Put cooked pasta into bowl, chop into 1/2" cubes a bunch of cheese and add to pasta, add 1 big tablespoon of sesame tahina. taste. Kinda horribly sicky, eh? No?,then add another tablespoon of tahina. Add soy sauce until it is the desired taste. Enjoy! Add carrotts and peas if you're too lazy to cook a vegetable; just dump them in and nuke it to warm it up. Of course the cheese melts and really make a good trough job of it. Oh yeah, on a diffferent subject - if you live in a "community" house where others never do the dishes and there are never clean plates go out and buy youself a dog bowl. Trust me, you'll never find it dirty (well, this might only work if there isn't an actual dog in the house).

White Pie w/ Spinach and Tomatoes - Dave Andrew (jthomas8@wvu.edu)

Sweet vegie bliss

Sliced tomatoes
Chopped spinach
Ricotta cheese
Romona Cheese
Provalone
Mozzarella
Dough ball(purchased from your indipendentlocal pizza shop)
chopped garlic
olive oil
oreganao


Pre heat oven to 500 Open doughball cover with garlic and oil one tbl spoon garlic cover with romano cheese. prov. mozz. Add as much spinache and tomatoes as desired Spread out rigotta cheese sprinkle a little oreano just a pinch bake for 8-10 min

Popcorn With a Kick - robert (rrivello@hotmail.com)

An easy to make a quick snack...This recipie was introduced to me a couple of years ago and has made many people happy... It has a very cheesy flavor

1/2 cup organic pop corn
3 tbs oil
1/2 cup brewers (nutritional) yeast...or more
1/4 tsp salt
1/2 tsp curry

put oil in a large pot with lid....heat high add popcorn into a hot pan and cover.. after a couple of minutes of popping shake the pot (so nothing burns) When the pops are 4-5 seconds apart and slow its almost done.

in a big popcorn bowl add all of the spices together and mix. put popcorn in and mix...we like to add a lot more yeast.

serve

Curried Lentil Soup - Mike Bonella (organic@ flinthills.com)

I run a natural food co-op. We are developing a recipe page for our website. Ceck it out! www.flinthills.com\~organic

3 c. lentils, rinsed
9 c. water
1 Tbsp. Cider Vinegar
3 Tbsp. vegetable broth powder
salt and pepper to taste
1/2 tsp thyme leaf
2 stalks celery, diced
3 carrots, diced
1 med. yellow onion, diced
1 pinch crushed red pepper
2 Tbsp. Balti curry paste (heaping)
or sub your favorite curry paste

In a large crockpot, combine lentils water, vinegar and vegetable broth powder. Set crockpot on high, then let cook for 1 hour. Add remaining ingredients and let cook for another hour and a half, or until lentils and veggies are soft. Serve with yogurt.