Author: Seven Secrets Cookbook

Avocado Dip

The surprise ingredient in this recipe is water chestnuts. They give it a fresh crunch that goes well with the sweet onion and tomatoes. Good in pita bread or wraps, or with tortilla chips, or crackers.


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Muesli for one

Here’s a delicious one-person recipe for that favorite Scandinavian Breakfast. Multiply according to the number served, but keep in mind that this makes a very generous serving – about 2 cups.


½ cup old-fashioned oats

¼ cup diced dried fruit (apricots, dates, and dried cranberries are good together)

1 cup soy milk (or piña colada juice) with a few slices of banana blended in

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Veggie Cutlets

2 cups soaked soybeans or garbanzos
(If you use canned garbanzos, drain the liquid
into a measuring cup and add water to equal 1 1/2 cups
total liquid.)

2 tablespoons soy sauce or 1/4 cup
Bragg Liquid Aminos

3 tablespoons Chicken-Like Seasoning

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Banana Date-Nut Muffin Tops

Muffin tops are always my favorite part of the muffin – Slightly crisp on top and easier to spread with butter or jam. So just make a trayful of tops! You can buy special muffin top pans, or just use a cookie sheet. We’ve kept the recipe small because they are so good fresh from the oven; if you want to double the recipe, extras can be frozen.

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Cherry Cobbler


In our family, cobbler is synonymous with Grandma. This was her favorite dessert to make – mainly because it was such a good healthful recipe, and she lived in California, where there were lots of fresh fruits to use. Besides cherry, she often made peach or apricot and always had a cobbler or two in her freezer for unexpected company. And she never failed to have homemade ice cream to put on top!

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Basic Cream Sauce

Pay special attention to steps 1 and 2—this is the key to blending a sauce with an authentic look and feel. Many cooks fail here—they don’t blend the mixture long enough. The result is a somewhat gritty or grainy texture. Blend nuts with a small amount of water—enough to submerge them. A thicker mixture results and will become smooth more quickly. Then add the rest of the water in the recipe. This is why, in many of our recipes, some water is added while blending and then more is added later.

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