Adventist Review Staff Recipes

he staff members of the Adventist Review are a group of people who enjoy a good meal. With that said, please browse through our collection of favorite recipes ffrom our kitchens. Perhaps you’ll find an old or new favorite.
Bon Appétit!

From Sandra Blackmer’s Kitchen
Chocolate Éclair Dessert
1 box Graham crackers
2 boxes French Vanilla Instant Pudding
1 9 oz. Cool Whip, thawed
3 cups milk
3 oz. unsweetened baking chocolate
3 T butter
3 T milk
1 teaspoon Vanilla
2 T corn syrup
1 ½ cup powdered sugar
Line bottom of 9 x 13 pan with whole graham crackers.
Beat pudding mix and milk until smooth.
Fold in Cool Whip

Spread half of pudding mix over graham crackers. Place another layer of whole graham crackers over pudding. Top with remaining pudding. Cover with another layer of whole graham crackers. Top with melted chocolate mixture that has been heated and combined smoothly.
Chill 24 hours before serving.

From Roy Adams’ Kitchen
 Pea Pickers Cake
1 box of Yellow Cake Mix
1 small can of Mandarin oranges with juice
4 eggs
½ cup cooking oil.
Preheat oven to 350 degrees. Grease three cake pans.
Mix all together until well blended
Bake cakes for 25 minutes
One large bowl of Cool Whip.
One large can of crushed pineapple with juice,
One small box of Instant Vanilla Pudding.
Combine pineapple and juice with pudding,
Fold into the Cool Whip. 
Spread between and on top of cooled cake layers.
Refrigerate overnight.

From Gerald Klingbeil’s Kitchen
Klingbeil Wheat Salad Special
1-2 pounds wheat (barley)
4-5 tomatoes
1 red pepper
1 green pepper
1-2 garlic cloves
4 hard boiled eggs
1 can drained carrots and peas
1 can drained corn kernels (not the creamed kind)
4-5 tablespoons of mayonnaise (can add more till a creamy consistency is achieved)
Salt to taste
Cook a pound or two of wheat (with water and a little soft) until it is soft enough to bite (depending on the wheat, 40-50 min.)
Drain the water, let the wheat cool down
Mix all ingredients together and let it stand overnight in the fridge
Serve with fresh baguettes and enjoy.


From Kimberly Luste Maran’s Kitchen
Two-Step Tofu Sandwiches
Large skillet, sprayed with Pam, or other no-stick cooking spray
12-16 ounce package of extra-firm tofu (whatever size your store carries)
1/4  to 1/2 cup of breadcrumbs, Italian or garlic/herb flavored (enough to coat each rectangular “patty”)
garlic powder and salt (to taste)
Ranch dressing, regular or low fat*
loaf of bread, soft wheat or multi-grain
tomatoes, sliced for sandwiches
1 “head” of dark green leaf lettuce, or sandwich-ready romaine lettuce strips
Open package of tofu and slice thinly (about 1/4 inch**), long ways so that you get “patties” that are just about the size to fit on a standard slice of bread. Keep slices moist with water in tofu package so that bread crumbs “stick.”
While sprayed skillet is heating to a medium/high temperature, bread tofu slices and place in pan (sometimes I use a dab of vegetable or olive oil in the pan for additional flavor). Sprinkle a little garlic powder and salt on side of slice facing up and cook for about 5-8 minutes then flip to other side and do the same. These “patties” do not take long to cook, they should be nicely browned and a bit softer after cooking, and, of course, hot.
While they are cooking, spread ranch dressing on slices of bread (on one side of each piece) and place tomato and lettuce on bread. Add hot tofu patties and serve.+
*may use another creamy dressing of your choice—a creamy Caesar-type or blue cheese are two that will work as well
**can slice thicker or thinner, depending upon preference, just adjust the cooking time by a few minutes either way
+serve with whatever sides you like—corn chips, potato salad, fresh fruit . . .

From Merle Poirier’s Kitchen
Cream Cheese Patties
½ large package of cream cheese (4 oz.)
4 beaten eggs
1 tsp salt
1 cup saltine cracker crumbs
1 cup chopped walnuts
1 small onion chopped fine
1 stalk finely cut celery (optional)
16-24 oz. tomato juice
Mix everything except the celery and tomato juice together. Form into small patties and fry in oil. If you wish, mince the celery and mix the celery with the tomato juice. Pour over the patties and bake for about 25-30 minutes in a 350 degree oven. Tip: I have found that if I baked the patties in a covered casserole dish for about 10-15 minutes and then add the tomato juice (room temperature) for about 15 minutes, the flavor is enhanced and patties tend to stay more firm. Beware though! If you do this, use room temperature or warmed tomato juice as cold juice will cause a ceramic dish to explode (I know—it happened to me—not pretty!). These also make good meatballs with spaghetti and spaghetti sauce can be substituted instead of tomato juice.


From Rachel Child’s Kitchen
Broccoli Salad
4 cups   Broccoli tips, raw, diced
½ cup    Onion, chopped (or use some onion powder)
½ cup    Slivered almonds
1/3 cup BacO’s
¼ cup    Sugar
2 T.         Lemon Juice
1 cup     Mayonaise
½ cup    Raisins
Mix together all dressing ingredients. Chill at least one hour.
Toss salad ingredients with dressing. Serve and enjoy!


From Stephen Chavez’s Kitchen
Summer Salsa
3          Jalapeno peppers (seeds removed)
1          Onion
4          Cloves of garlic
Half a bunch of cilantro (lower stems removed)
¼ cup   Olive Oil
¼ cup   Lemon Juice
1 tsp     Salt
1 tsp     Black pepper
4          Tomatoes
1 can canned corn
Slice and chop the first four ingredients and put them in a food processor, along with the olive oil, lemon juice, salt, and pepper. Chop the ingredients in the food processor until fine.
Add sliced tomatoes and chop again until the ingredients are the consistency you prefer. The taste can be adjusted by the amount of peppers, onion, and garlic.
Put the entire mixture into a bowl and stir in the canned corn. Serve with tortilla chips. (Preparation time: 30 minutes)
Quick and Easy Veggie Wraps
8          Large flour tortillas
            Provolone cheese
1          Package Morningstar® Stripples
1          Avocado (sliced thin)
½         Onion (sliced thin)
1          Tomato (sliced thin)
Fresh spinach leaves
On a countertop or table, lay out all the tortillas. On each tortilla layer cheese, Stripples, avocado slices, tomato slices, onion, spinach leaves.
Roll up tortillas, slice them in half, serve. (Preparation time: 30 minutes)

From Marvene Baptiste’s Kitchen
Peanut and Carrot Loaf
1 cup grated carrots
1 cup strained tomatoes (or stewed tomatoes)
1 cup bread crumbs
1 cup ground peanuts
3 eggs slightly beaten
1 teaspoon parsley (chopped)
1 ½ tablespoon oil
1 ½ onion minced
Salt to taste

NOTE: Crunchy peanut butter may be substituted for ground peanuts.
Mix all ingredients and form into loaf.
Place in greased pan and bake for 1 ¼ hours in oven (350F).
Let cool slightly and serve.

From Judy Thomsen’s Kitchen
The Best Vegetarian Meat Balls You'll Ever Have
The recipe has been circulated widely and makes a large amount—I usually make half the recipe, but if you make it as is you will have plenty to freeze for later. They are a little messy to mix but worth it.
2 c. stuffing mix (Pepperidge Farm)
2 c. quick oatmeal
1 c. chopped pecans
1 c. pecan meal
1 c. crushed Special K or Corn Flakes
1 c. seasoned bread crumbs
1 onion, chopped
2 packages tofu, drained
1 tsp. sage
4 packages Golden George Washington Broth
1 tbsp. chicken seasoning
2 c. hot water
Mix all ingredients together—it works best if you just do it with your hands. It will be stiff. Roll and shape into balls and bake at 350o   for ½ hour or until brown.
Cover with sauce made from a bottle of hickory barbeque sauce mixed with an equal amount of water and a jar of apricot jam. Bake till bubbly.
(I have used Prego sauce also, but it isn’t half as wonderful as the barbeque flavor!)

From Wilona Karimabadi’s Kitchen
Mexican Lasagna
4 large tortillas
1 package Morningstar Vegetarian Ground Burger Crumbles
1 medium onion, diced
1 packet taco seasoning
2-3 small or medium tomatoes
A handful of cilantro, chopped
Shredded reduced fat cheddar cheese
Reduced fat sour cream
Preheat over to 350 degrees and spray a 9 x 13 pan with cooking spray.
Cook onions in large skillet over medium high heat till softened. Add burger crumbles and cook till heated through. Add taco seasoning and water (according to packet directions). Cook till most of the liquid evaporates, but not till it totally dries out.
In pan, layer two tortillas, overlapping so they cover the bottom. Cover with ½ ground crumbles mixture. Sprinkle a handful of cheese, followed by dollops of salsa and sour cream. It’s up to you how much you’d like to use. Then sprinkle half of diced tomatoes and half of the chopped cilantro. Cover with remaining two tortillas and repeat layering process. Bake for 20-25 minutes.
Let cool slightly, serve and enjoy.


From Carlos Medley's Kitchen

Easy "Chicken" and Stuffing

1 pkg. Worthington or any other type of vegetarian chicken slices
12 oz. Pepperidge Farm Herb Stuffing
1 small onion chopped fine
2 ribs of celery chopped fine
3 Tbs. margarine
1 tsp. McKay's Chicken style seasoning
1 cup water

Mushroom Gravy
1 can mushroom soup
1 1/2 cans water
1/2 tsp McKay's Chicken style seasoning
1/2 tsp sage or poultry seasoning
1/2 tsp onion powder

1. Mix the McKay's chicken style seasoning with the water and set aside.
2. Melt the margarine in a skillet and add the onion and celery and saute until tender.
3. Add the Pepperidge Farm stuffing to the skillet and stir to mix tiw the celery and onion mixture.
4. Add the chicken broth a little at a time and stir. The mixture should be moist, but not mushy.
5. Fold each "chicken" slice in half and fill with stuffing.
6. Place the filled slices in a casserole dish.
7. Pour mushroom soup in a pot then add the water and stir.
8. Add the poultry seasoning, McKay's Chicken style seasoning and onion powder and simmer.
9. Pour the gravy over the stuffed slices and bake at 350 degrees for 20 minutes.


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