Camp Meeting Recipes
Millet Casserole
3 minced garlic cloves
4 Tablespoons olive oil
1-1/4 cups uncooked millet
1-1/2 cups chopped celery
2 cups chopped onions
2 quarts canned tomatoes
1-1/2 teaspoons basil
1 teaspoon salt
2 teaspoons onion powder
1/2 teaspoon oregano
2 teaspoons honey
1/2 cup cashew pieces
1/2 cup chopped black olives
1 cup tomato juice
Sauté garlic in olive oil. Lightly blend the tomatoes and add all of the remaining ingredients except the olives and tomato juice. Cook over medium to low heat for 20 minutes. Add olives and tomato juice and place in an oiled casserole pan. Cover tightly with aluminum foil. Bake at 350 degrees for 1 hour or until millet is soft and liquid absorbed.
Lentil Loaf
2 cups cooked lentils
1-1/2 cups bread crumbs
1/2 cup chopped walnuts
1/2 cup minced onion
1/4 cup minced celery
1/2 teaspoon sage
1 Tablespoon soy sauce
2 Tablespoons lemon juice
1/2 cup tomato puree
1/4 teaspoon salt
2–3 Tablespoons fructose or sweetener of choice
Mix together lentils, bread crumbs (gluten free crumbs if gluten intolerance), nuts, onion, celery, sage, and soy sauce. Pat into a well oiled loaf pan. Bake for 30 minutes at 350 degrees. Mix tomato puree, lemon juice, salt, and fructose. Spread over loaf and return to oven for 20–25 minutes. The entire ingredient list can be mixed together and just baked without the topping. Note: Leftovers make great sandwiches. (Cookbook by Mindy Breckenridge, Cooking Vegetarian for Normal People.)
Fruit Soup
2 32-oz. cans of pineapple juice
1/4 cup small tapioca pearls
Combine and bring to a boil, cooking until the tapioca is clear. Set aside to cool. Combine any fruit of your choice, other than melons. Fresh, frozen, canned or dried fruit may be used. If you add bananas, treat them with lemon juice or orange juice so they do not discolor, and add them just before serving. Other than the bananas, the fruit may be added to the cooled soup mixture and stored overnight or served immediately.