RSVP of the Upper Valley and White Mountains
Online Newsletter February 1997
RSVP home page to find out more about RSVP.
RSVP EXTRA LARGE PRINT COOK BOOK
NOW YOU SEE IT, the extra large print (22 point bold) cook book printed and illustrated by the students at Gallen Vocational Training Center at Littleton High School for the RSVP Advisory council is now available. This book is suitable for those with very limited vision since the print is larger and darker than most "Large Print" books found in book stores. Easy, nutritious recipes are from the good cooks of the RSVP Advisory Council. It was inspired by Council members Cora Munsey and Dick Abbott who have both learned how to cope with limited vision. The book is on sale for $6.00 at our RSVP offices, as well as at the following locations: Village Book Store, Dartmouth Book Store, Mascoma Savings Bank in Lebanon, the Pink Smock at Dartmouth Hitchcock Medical Center, Your Idea Bookstore in Lebanon, and from Sam Doak at Kendal at Hanover.
If you would like to receive a copy by mail, send a check for $8 for each copy, (to cover postage,) to: RSVP/POB 433/Lebanon NH/03766; be sure to include your address.
With over one hundred recipes, and a full range of catagories from appetizers and breads to main dishes and desserts, we hope there's something for everyone. The proceeds of this fundraiser will be used to support RSVP volunteers in the towns we serve in Vermont and New Hampshire.
Hamburg-Vegetable Pie
- 1 cup diced green pepper
- 1/2 cup chopped onion
- 2 tablespoons margarine or corn oil
- 1 1/2 pounds lean ground beef
- 1 cup stewed tomatoes
- 1/2 teaspoon salt
- 3/4 teaspoon oregano leaves
- 1/2 teaspoon celery salt
- 1/4 teaspoon pepper
Cook meat until lightly browned in margarine and add rest of above ingredients. Fill 9 inch pie plate with piecrust. Put in above mixture and cover with crust just as with any pie. Bake at 450 degrees for 15 minutes. Reduce heat to 400 degrees and cook 30 minutes longer.
Contributed by Cora Munsey
Carrot-Parsnip Julienne
- 2 medium carrots
- 2 medium parsnips
- 1/4 cup water
- 2 teaspoons brown sugar
Julienne carrots and parsnips in food processor. Place them in saucepan and cover with water. Sprinkle brown sugar over them, cover and simmer gently until water evaporates and vegetables are just tender.
Contributed by Edith Celley
Simple Borscht
- 1 small can beets with liquid
- 1 can cream of mushroom soup
Follow basic instructions for soup and add beets.
Contributed by Inez McClintock