Recipes from our Second Day

Basic Green Salad

Mixture of leaf lettuce, spinach, head lettuce or Romaine (washed and air dried)
Tomatoes or sliced strawberries
Toasted sunflower seeds, pumpkin seeds, or glazed nuts
Grated carrots
Fresh apple or pineapple pieces


1 part olive oil, 1 part balsamic vinegar, sweetened more with Equal.
Dress and toss immediately before serving.

Glazed Nuts

Put a couple tablespoons of sugar in bottom of small heavy skillet and place on burner at medium heat.
Keep moving with spoon as sugar melts. When it is melted, add nuts and move around with spoon to coats the nuts. Do not burn. Turn onto plate to cool, then break apart. Top salad or desserts.

Portabella Mushroom Spaghetti Sauce

2 TBSP Olive Oil
2 Cups Chopped Green Onions
5 Cups Portabella Mushrooms, Sliced Thick
4 – 16 oz Jars Tomato Sauce
2 – 16 oz Cans Whole Peeled Tomatoes
Merlot Wine, ½ to 2 Cups to Taste
1 TBSP Fresh Parsley, Chopped
1 Cup Sharp Parmesan Cheese
Grated Red Pepper and Cayenne Pepper (a dash of each)
Drizzle of olive oil
Pinch of Sugar

In a large pot, simmer olive oil and green onion to where onions are almost transparent or very soft. Stir in mushrooms and add the red and cayenne pepper. When boiling, add wine and tomato sauce, bring to a boil, smash the whole peeled tomatoes and add. Cook on medium for 2 hours, stirring often. Drizzle in a little olive oil, add sugar, and parsley. Add Parmesan cheese. Serve over spaghetti. YUM!

Kathy's Black Bean Chili

1 large onion chopped
2 cloves of garlic chopped
4 oz of fresh mushrooms
1 TBSP ground cumin
1 TBSP ground coriander
1 cup commercial salsa
1 red pepper chopped

1 15-oz can black beans
1 15-oz can dark red kidney beans
28 oz can crushed tomatoes
2 cups frozen corn
1 teaspoon or more crushed red peppers
hot sauce to taste
½ Cup cilantro

Sauté onion until almost tender, add garlic and continue sautéing until tender. Add mushrooms, sautéing until mushrooms look moist, add spices, stirring constantly for about a minute. Add remaining ingredients, except cilantro, simmer until heated through or longer if desired. Garnish with cilantro.

(All of us thought the chili was even better the next day as leftovers, but it was mighty good right away, too.)


I can't give a precise recipe for the cornbread because I just threw ingredients together without measuring - the way I usually do muffins.

I used almost as much flour as cornmeal. Other ingredients were sugar (about half the amount of flour used), egg, baking powder, and milk. It was a sweet cornbread, made with plenty of oil to make it moist.

Jiffy makes a nice cornbread, though not as healthy. I would add some oil to it, though.

Harry Norton Salad

Fresh Tomatoes, peeled

Cut each fruit into bite sized pieces, salt and pepper, toss and serve immediately.
If this combination sounds odd, but you like the individual fruits, give it a try.
Chances are very good you will love it, too.

More Recipes from our Stay at the Lake