More-with-Less Cookbook

Doris Janzen Longacre

With over 800,000 copies in print, the More-with-Less Cookbook has become the favorite cookbook of many families. Full of recipes from hundreds of contributors, More-with-Less gives suggestions "on how to eat better and consume less of the world's limited food resources."

More-with-Less Cookbook has not only changed how people eat, but their entire approach to life has reflected this more-with-less philosophy. In fact, more-with-less has become an integral part of our daily language.

This 25th anniversary edition features a new foreword along with the original collection of recipes -- spiced with anecdotes, comments, and tips gleaned from 25 years of cooking More-with-Less.

332 pages -- spiral bound
Dimensions: 7.8" x 9.25"
ISBN: 083619103X
ISBN: 9780836191035
Copyright: 1976 (first edition); 2000 (25th anniversary edition)
Herald Press

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Dandelion Salad		Pakistani Kima
Gather dandelion very early in spring before buds develop. At this time of year other greens are expensive, so take advantage of it as a first fruit. With a small sharp knife gather entire plants; cut off leaves, wash carefully, drain, and chop into a bowl. Proceed as follows: Hard-cook: 2 eggs Cool and shell. Fry in skillet until crisp: 2 slices chopped bacon Remove bacon and drain. Leave 2 T. drippings in skillet. Combine and add to skillet: 4 T. flour 1 t. salt 3 T. sugar 3 T. vinegar 1.5 c. water or milk Cook, stirring constantly, until sauce is smooth and thick. Pour sauce over: 4 c. chopped dandelion greens Stir lightly to coat greens. Garnish with sliced hard-cooked eggs and bacon bits. Options: Add 1 egg, beaten, to dressing mixture before pouring into skillet. Increase liquid to 2 cups. Replace dandelion with other chopped greens such as endive, spinach, oak-leaf lettuce.		Sauté in skillet: 3 T. butter or margarine 1 c. chopped onion 1 clove garlic, minced Add: 1 lb. ground beef Brown well. Stir in: 1 T. curry powder 1.5 t. salt dash pepper *dash each* cinnamon, ginger, and tumeric 2 c. cooked tomatoes 2 potatoes, diced 2 c. frozen peas or green beans** Cover and simmer 25 minutes. Serve with rice.

Dandelion Salad

Pakistani Kima

Gather dandelion very early in spring before buds develop. At this time of year other greens are expensive, so take advantage of it as a first fruit. With a small sharp knife gather entire plants; cut off leaves, wash carefully, drain, and chop into a bowl. Proceed as follows:

Hard-cook:
2 eggs
Cool and shell.

Fry in skillet until crisp:
2 slices chopped bacon
Remove bacon and drain. Leave 2 T. drippings in skillet.

Combine and add to skillet:
4 T. flour
1 t. salt
3 T. sugar
3 T. vinegar
1.5 c. water or milk
Cook, stirring constantly, until sauce is smooth and thick.

Pour sauce over:
4 c. chopped dandelion greens
Stir lightly to coat greens.

Garnish with sliced hard-cooked eggs and bacon bits.

Options:

Add 1 egg, beaten, to dressing mixture before pouring into skillet. Increase liquid to 2 cups.

Replace dandelion with other chopped greens such as endive, spinach, oak-leaf lettuce.

Sauté in skillet:
3 T. butter or margarine
1 c. chopped onion
1 clove garlic, minced

Add:
1 lb. ground beef
Brown well.

Stir in:
1 T. curry powder
1.5 t. salt
dash pepper
dash each cinnamon, ginger, and tumeric
2 c. cooked tomatoes
2 potatoes, diced
2 c. frozen peas or green beans

Cover and simmer 25 minutes.

Serve with rice.

[More-with-Less Cookbook (by Doris Janzen Longacre)]

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SUMMARY: More-with-Less Cookbook by Doris Janzen Longacre