The Online Recipe Box

Ingredients:

• 1/2 cup soft margarine
• 1/2 cup sugar
• 2 eggs
• 1 teaspoon Vanilla Flavoring extract
• 1/2 cup flour
• 4 oz chocolate chips

Directions:

1. In a large microwave safe bowl, stir together soft margarine and sugar until pale yellow color. Microwave at 50% power for 30 seconds.
2. Beat with large wooden spoon until creamy and smooth.
3. Stir in eggs and vanilla. Add flour and stir until smooth.
4. In small microwave-safe bowl or cup, melt chocolate chips at 50% power for 30 seconds. Stir into batter till chocolate is evenly distributed.
5. Pour into lightly oiled microwave-safe baking pan.
6. Microwave at 50% power for 10 minutes. Remove and let sit for 10 minutes. (top will be firm; underside will be moist.)

Serves: 2-3 Time: 15 minutes

Source: Starving Students Vegetarian Cookbook by Dede Hall

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Ingredients:

• 1 1/4 cups presifted flour
• 1 cup sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup butter or margarine
• 2 very ripe bananas
• 2 whole eggs

Directions:

1. Preheat oven to 350 degrees F
2. In large mixing bowl, stir all ingredients in order given until well blended.
3. Grease loaf pan.
4. Pour batter into loaf pan. Bake for 50-60 minutes or until toothpick inserted in center comes out clean.

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Ingredients:

• 2 Cups Flour
• 1 tsp salt
• 1 Cup warm water
• 1 pkg or 1 Tbs dry yeast
• 1 Tbs Sugar
• 2 Tbs butter

Directions:

1. Preheat oven to 425 degrees F
2. Combine flour, salt, yeast, sugar, butter and water.
3. Let rise for 20 minutes.
4. Bake for 20 minutes.

Makes 2 pizza crusts

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For this pasta sauce I combined tomato and white sauce.

Ingredients:

• 1/2 cup milk
• 3 tablespoons butter or margarine
• 2 cups canned diced tomatoes
• 1/2 cup flour
• 1/2 tablespoon salt
• 1 teaspoon garlic powder
• 1 teaspoon pepper

Directions:

1. In a medium saucepan on low - medium heat, add milk, butter and tomatoes.
2. Allow butter to melt then slowly whisk in the flour.
3. Continue to whisk and add salt, garlic and pepper.
4. Cook on low heat until sauce thickens.

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