January 28, 2014 Cooking Class Recipes
Guest speaker and chef:  Dr. Norm Shealy, “Hypertension & Heart Disease”


Greek Salad
​
3 cucumbers 
4 Roma tomatoes​ 
1 medium red onion 
1 16-ounce can of black olives 
8 ounces Feta cheese 
1-2 cups of Greek dressing

1. Cut cucumbers with #3 Cone, red onion and black olives with the #2 Cone. 
2. Cut tomatoes into small pieces and place in same bowl. 
3. Crumble Feta cheese into the bowl or use #2 Cone. 
4. Pour 1 to 2 cups of any bottled Greek dressing over ingredients.               Toss and Enjoy!!

​



Rainbow Slaw Salad 

1⁄4 wedge of red cabbage 
1⁄4 wedge of white cabbage 
1 chioggia beet (white and red striped beet when cut in half) 
1 golden yellow beet 
1 watermelon daikon radish (looks like a watermelon when cut open) 
1 stalk celery 
1  large or 2 small carrots 
1⁄4 jicama 
1 greenhouse English cucumber (thin skin) 
1 green apple 
1 zucchini 
1 lemon, juiced 
1⁄2 cup organic goddess dressing (tahini based salad dressing) 
1⁄4 cup Annie's shiitake dressing (or light vinaigrette) 

1. Using the Saladmaster® machine, string all vegetables and apple with Cone #2. Place in a large bowl and toss to combine. 
2. Squeeze fresh lemon juice over salad. 
3. Add remaining dressings. Toss to combine and serve. 




Applesauce


 4 - 5 large baking apples, strung, use Cone #2 (optional: peel apples) 
cinnamon, to taste (optional) 

1. Using the Saladmaster Machine, cut apples directly into roaster. Sprinkle with cinnamon, to taste, if desired. 
2. Cover and place roaster on medium heat. When Vapo-Valve™ clicks, reduce to low and cook for approximately 15 - 20 minutes. 
3. Apples are ready when tender enough to mash with a fork. Mash to desired texture. 
4. Let cool.  Refrigerate




Carnival Chicken Pasta Salad


Salad

2 cups cooked small seashell pasta, approximately 1 cup uncooked pasta 
1 1⁄2 cups (about 6 ounces) cooked chicken breast, boned, skinned, cubed 
1 cup red bell pepper, diced 
1 cup yellow squash, shredded, use Cone #1 
1⁄2 cup carrots, sliced, use Cone #4 
1⁄2 cup green onions, sliced 
1⁄2 cup corn kernels 
1⁄2 cup peas 
15 ounces black beans, rinsed and drained 

Dressing

1⁄4 cup + 2 tablespoons rice vinegar 
3 tablespoons olive oil 
3 teaspoons coarse ground mustard 
1⁄2 teaspoon cumin 
1⁄4 teaspoon salt 
1⁄4 teaspoon hot sauce 

1. Combine all Salad ingredients in large bowl. 
2. Mix all Dressing ingredients in small mixing bowl or jar. Stir or shake until blended. 
3. When ready to serve, pour dressing over chicken and pasta mixture and gently toss. Serve chilled or at room temperature. 




Salmon & Asparagus 


4 frozen salmon fillets 
1 asparagus bunch 
Crushed pecans 
2 large lemons 

1. Coat frozen salmon with crushed pecans and place in a cold skillet 
2. Snap ends of asparagus and place on fish 
3. Squirt with lemon and cover 
4. Set probe to 350 degrees 
5. When valve clicks, reduce to 200 and cook for 10 minutes 
6. Sprinkle with ground sea salt 



​Shealy Saladmaster Stew

8 ounces stew meat 
6 small potatoes, cut in small pieces 
2 cups green beans 
2 medium tomatoes, chopped 
2 small carrots sliced, use Cone #2 
2 cups water or broth 
1 tablespoon arrowroot powder 

1. Brown meat in 3 quart sauce pan 
2. Add all other ingredients 
3. Cook on medium high until vapo-valve clicks 
4. Lower to medium low for 40 minutes or until vegetables are done 
5. Add broth, seasoning and additional veggies to accommodate your personal tastes!




World Famous Saladmaster Saladcake 


3 eggs 
1 box Duncan Hines Moist Deluxe Spice or French Vanilla cake mix 
Zucchini, yellow squash, carrot, celery 
Apples (Gala orFuji) 
Red or green cabbage 

1. Preheat 10” electric skillet to 300 degrees 
2. Break the eggs into a mixing bowl and beat 
3. Add cake mix and stir 
4. Place bowl under the Saladmaster Machine and use the #1 Cone to add 
 a. 1-1/2 to 2 inches of zucchini, squash & carrot 
 b. 1 stalk celery 
5. Use the #2 Cone to grate ½ apple and about 5-6 turns of cabbage 
6. Mix thoroughly – batter will be very thick 
7. Spray preheated skillet with Pam Original non-stick cooking spray and pour batter into hot skillet 
8. Set timer for 30 minutes




Coconut Cake


 1 box Duncan Hines White cake mix 
4 large eggs 
½ cup water 
½ bag coconut 
1 can crème of coconut 

​1. Preheat electric skillet to 300 degrees 
2. Mix everything except the coconut with mixer for 2 minutes 
3. Fold in coconut with spoon 
4. Spread in preheated skillet that is well coated with Pam Original.  Bake for 25-30 minutes. 
5. When done, slip out immediately onto a large platter 
6. Poke holes in the cake with the end of a wooden spoon then pour 1 can of crème of coconut into holes 
7. Let cool and ice 

Icing

1 Cool Whip, 8 oz 
½ bag coconut 

1. Fold coconut into Cool Whip and frost.
2. Serve immediately or refrigerate 

  
As an alternative, try Dr. Shealy’s 
gluten-free coconut cake: 

Gluten-Free Coconut Cake


¾ cup melted coconut oil 
5 cups blanched almond flour 
8 eggs 
1 cup honey 
1 tablespoon lemon juice 
1-1/2 teaspoons baking soda 
½ teaspoon salt 
½ bag coconut 

1. Process everything except coconut until smooth 
2. Fold in coconut with spoon. 
3. Pour into two greased cake pans and bake at 325 degrees for 25-30 minutes until a toothpick comes out clean.






Spice It Up!! - Dishes take on a whole new flavor with different spice combinations. Try one or more of these on your favorite recipes. 



Italian Seasoning

2 tsp dried basil 
1 tsp oregano
2 tsp rosemary 
¼ tsp salt 
¼ tsp black pepper 
¼ cup fresh parsley, chopped 

  
Mexican Seasoning

2 tsp ground cumin 
1 tsp dried basil 
1 tsp dried rosemary 
¼ tsp salt 
¼ tsp black pepper 
¼ cup minced fresh cilantro 


Indian Seasoning

1 tsp curry powder 
1 tsp garam masala 
14 tsp salt 
¼ tsp black pepper 
¼ cup fresh cilantro