By Linda Byler


Lizzie Glick strikes from “running around” to the adventures and anxieties of maturity within the three-book sequence Lizzie Searches for romance. yet one attribute is still ever-present in the entire books: Lizzie’s love for food!

Now you may make Lizzie’s do-it-yourself oatmeal bread with strawberry jam and her tantalizing creamsticks. Lizzie’s Amish Cookbook is a suite of greater than one hundred seventy five easy-to-follow recipes for the nutrients that Lizzie can't resist.

The recipes have been chosen via writer Linda Byler’s daughter, Laura Ann Lapp, who spent hours along with her grandmother poring over her well-worn cookbooks for the easiest of Amish cooking. From fowl stew with dumplings to veggie Ssoup and do-it-yourself pizza, from pumpkin whoopie pies to backyard mint tea, this choice of recipes is bound to deliver you as a lot excitement because it does Lizzie.

This recipe-packed ebook joins the 3 books within the Lizzie Searches for romance sequence and cites the unique passages the place Lizzie picked up her fork and dug in with finger-licking vitality.

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Extra resources for Lizzie's Amish Cookbook: Favorite Receipes from Three Generations of Amish Cooks

Sample text

It’s free of overly processed ingredients and chock-full of delicious nutrient-dense ingredients, making it quite a healthy appetizer. 2 cups raw cashews, soaked in water for 2 hours and drained 1 cup water 2 tablespoons freshly squeezed lemon juice 1 teaspoon salt 2 cloves garlic, minced 1⁄2 cup almond meal 1⁄2 cup nutritional yeast flakes 2 1⁄2 cups tightly packed chopped spinach 1 cup packed chopped canned (oil-free) artichoke hearts 3 scallions, chopped 36 Naturally Lean Preheat your oven to 350°F.

6 G PROTEIN In a large bowl, toss the rapini with the molasses dressing to lightly coat and then spread on the baking sheet in a single layer. Sprinkle evenly with the salt. Bake for 17 minutes. Serve immediately. Greens & Crucifers 35 Spinach Artichoke Dip OF Just like the addictive appetizer found at numerous chain restaurants, this dip is delicious. Unlike that insanely unhealthy dish, this version is actually good for you! It includes nutritional yeast, an excellent source of vitamin B12, which is hard to come by in a vegan diet, as well as thiamine, riboflavin, vitamin B6, and niacin.

3⁄4 cup cooked black beans, drained and rinsed 1⁄2 teaspoon chili powder 1⁄2 teaspoon garlic powder 1⁄8 teaspoon salt 1 tablespoon minced fresh cilantro 4 heaping cups rinsed, dried, and chopped kale 4 tablespoons SunDried Tomato Guacamole (page 82) 1⁄2 cup fresh or frozen corn kernels (thaw if frozen) 1⁄2 cup diced and seeded bell pepper 1⁄2 cup diced cherry or grape tomatoes In a small bowl, toss the black beans with the chili powder, garlic powder, and salt and then fold in the cilantro. Place the kale in a separate larger bowl and use clean hands to massage gently with about 4 tablespoons of the Sun-Dried Tomato Guacamole to coat each leaf evenly.

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