Title: No-Cook Tofu “Cheesecake”
Categories: Cheesecakes, Vegan, Cheese/eggs, Lo/no-fat
Yield: 8 servings

———————————–CRUST———————————–
2 c Wheat-nugget cereal*
1/3 c Apple juice conct.;thawed

———————————-FILLING———————————-
2 lb Firm Tofu
3/4 c Honey
1 ts Vanilla;1/2 if Watkins
1/4 ts Cinnamon (optional)

———————————-TOPPING———————————-
1 1/2 c Sliced fruit of you choice

* Grape nuts cereal works well in the crust. Or use a granola-type cereal
from a natural food store, but be sure to choose a variety that is low in
fat.

Crust: Place cereal or granola in a food processor with a metal blade.
Process until coarsely ground.
Place ground cereal in a bowl; add apple juice concentrate and mix well.
Press into a 9-inch pie plate. Set aside

Filling: In a large bowl, mash together tofu and honey. Add vanilla and
cinnamon, if desired. With electric mixer, beat mixture until fluffy.
Spoon into crust and smooth out the top. Cover loosely with plastic wrap and
refrigerate until serving time. (The longer the cheesecake chills,
the firmer it will be and the richer it will taste.)

Topping: Just before serving, arrange fruit over the top of the
cheesecake. (Pictured with rasberries arranged on top.) Serves 8 to 10

Per serving: 306 cal; 12g prot; 4g fat; 62g carb; 0 chol; 322mg sod.

From May 1990 Vegetarian Times page 38 Article by Mary McDougall
Formatted to MM by J.Duckett1 (Kat) From the collection of Sue Smith,
S.Smith34, Uploaded June 16, 1994

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Biscuits

Recipe By : Jewel Sharp
Serving Size : 2 Preparation Time :0:00
Categories : Breads Biscuits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup self-rising flour
1 spoon vegetable shortening — the size of
— a small egg
buttermilk — fresh

Use enough buttermilk to make the dough really sticky but still enough to
knead and roll out.

Mix the ingredients together (add the buttermilk a little at a time).
Turn out the dough on a floured board and knead in more self rising flour
(but try not to handle the dough too much!). Roll out the dough to about
1/4 inch and then fold the dough over to double it and press on it
lightly. This fold in the dough will make the biscuits pull apart easily
after they are cooked. Cut out biscuits about 2 1/2 inches in diameter
using a glass dipped in flour. Re-roll the dough as needed.
Place the biscuits in a baking pan up close against each other – this will
make them rise higher. Some people put a little bit of vegetable oil in
one end of the pan and run the tops of the biscuits through the oil then
place them in the other end of the pan. This makes them get crustier and
browner on top.

Bake the biscuits at 450F until they are lightly browned (about 15
minutes). Serve with butter, jelly, honey, or filled with bacon, sausage,
etc. 1 cup of flour makes about 4 or 5 biscuits, but you can increase the
recipe easily, just always use one spoon of shortening the size of a small
egg for each cup of flour.

Don’t get discouraged if they don’t turn out right the first few times, it
takes practice. Be sure to use fresh ingredients.

– – – – – – – – – – – – – – – – – –

Title: CHINESE SALSA WITH MUSHROOMS
Categories: Chinese, Condiments
Yield: 3 servings

1 tb Sweet butter
2 Cloves garlic, minced
2 c Fresh shiitake mushrooms,
-sliced
1/2 c Teriyaki sauce
1 c Tomatoes, diced
1/2 c Scallions, sliced thinly
1/2 ts Chile and garlic paste
1/4 c Rice wine vinegar
2 tb Sesame oil
1/4 ts Freshly ground black pepper
1 bn Cilantro, chopped

Melt butter in a saute pan, add garlic and cook gently
for 1 minutes. Add the
sliced shiitake mushrooms and continue cooking over
low heat until mushrooms
are tender. Add the teriyaki sauce, bring to a boil
quickly, and remove from
heat. Allow mushrooms to cool to room temperature.
In a separate bowl, combine all remaining ingredients
and mix well. When mushrooms have cooled, combine with
the tomato mixture. Serve at room temperature.
Refrigerated, mixture will keep for several days.
makes 3 cups.

—–

Baked Potato Soup

Recipe By : Better Homes and Gardens – Soups and Stews
Serving Size : 6 Preparation Time :0:00
Categories : Soup Soups
Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Large Baking potatoes — 8 Ounces
3 Tablespoons Green Onions — thinly sliced
1/3 Cup Butter
1/3 Cup All-purpose flour
1/4 Teaspoon Dried dill
1/4 Teaspoon Salt
1/4 Teaspoon Pepper
4 Cups Milk
3/4 Cup American cheese — shredded
3 Tablespoons Green Onion — thinly sliced
4 Slices Bacon, crisp-cooked — drained and crumbled

Scrub potatoes thoroughly with a brush; pat dry. Prick potatoes
with a fork. Bake in a 425F oven for 60 minutes or until tender.
Let cool. Cut potatoes in half lengthwise; gently scoop out each
potato. Discard the skins.

In a large saucepan cook 3 tablespoons green onion in butter till
tender; stir in flour, dill, salt, and pepper. Add milk all at once.

Cook and stir till thickened and bubbly. Cook and stir for 1 minute
more. Add the potato pulp and 1/2 cup of the shredded cheese
green onion, and bacon.

– – – – – – – – – – – – – – – – – –

Spicy Chicken Casserole No. 1906 Yields 6 Servings

2 Onions, Sliced 16 oz Tomato Sauce
1/4 Cup Peanut Oil 1 Cup Buttermilk
2 Tbls Peanut Oil 2 Cups Chicken Stock
3 Tbls Ginger, Grated 1 Cup Rice
4 Cloves Garlic, Crushed 2 tsp Salt
2 tsp Cumin, Ground 1/2 tsp Turmeric
2 tsp Coriander, Ground 1 tsp Cardamom, Ground
1/2 tsp Cayenne – Chutney
6 Chicken Breast Halves, – Bananas, Sliced
Skinless Boneless, – Coconut Flakes
Cut Into Strips

Saute the onion, ginger, garlic, cumin, coriander and cayenne in the first
measure of peanut oil until the onions are soft.
Add the chicken strips.
Saute until the chicken turns white.
Add the tomato sauce and buttermilk.
Cover.
Cook 20 minutes.
Combine the stock, rice, the second measure of peanut oil, salt, turmeric and
cardamom.
Bring to a boil.
Cover.
Reduce heat.
Simmer until the stock is absorbed (about 15 minutes).
Spread half the rice in a (9“x12”) casserole with a tight fitting lid.
Layer in half the chicken, the remaining rice and the remaining chicken.
Serve with chutney, sliced bananas and coconut flakes.

Title: Recess Peanut Butter Cups (Reeses)
Categories: Candies, Chocolate, Pitzer
Yield: 6 servings

8 oz Hershey’s Milk Chocolate
1 1/2 c Peanut Butter, Divided

Melt 8 oz Hersey’s milk chocolate bar with 1/2 cup peanut butter.
Melt 1 cup peanut butter in measuring cup set in a pan of boiling
water. Cut cupcake papers down to about the size for the Reese’s cups
and place in cupcake tin. Put about 1 T. of melted choc mixture, let
set for 20 min then place 1 T peanut butter on choc. let set for 10
minutes then place 1 more T of choc on top and let set.

MMMMM

Title: HOERNCHEN
Categories: German, Holiday, Cookies
Yield: 2 servings

-Brenda Harju (ntbc64b)
1/2 lb Butter
3/4 c Sugar
1 Egg
1 ts Vanilla
2 1/4 c Flour
1/2 lb Unblanched almonds, ground
Red and green colored
-sugar, tiny multicolored
-candies

Cream together butter and sugar. Add egg and
vanilla, blend well. Stir in flour and gr. almonds.
Pinch off a piece of dough the size of a walnut and
roll into strip the thickness of your little finger.
Form into crescent shape. Dip one side of crescent
into colored sugar or multicolored candies. Place
uncoated side down on ungreased cookie sheet. Bake in
350 degree oven for 15 min., or until slightly brown.

MM by Cathy Svitek

—–

Title: Wined Chicken in Deluxe Gravy
Categories: Chicken, Oriental, Poultry, Meats, Wok
Yield: 6 servings

1 Fryer (3-4 pound in weight)
1 lg Onion, cut into wedges
1 c Fresh mushrooms, sliced
-OR
1/2 c Canned mushrooms
1/2 c Celery, sliced
-OR
1 Celery stalk, sliced
1/2 c Water chestnuts, sliced
4 tb Oil
1/4 c Soya sauce
1/4 c Wine
1 1/2 tb Corn starch, dissolved in
1/3 c Water

1. Take your Chinese cleaver and chop through bone of chicken to form
chunks of chicken, about 2×2". Marinate all chicken chunks in wine,
soya sauce, salt for at least 20 minutes. In the meantime, slice all
the other ingredients and have ready for cooking.

2. If your wok is small, you will have to divide your chicken into 2
batches and cook each batch seperately. If your wok is large enough to
hold all the chicken, then place 4 tablespoons oil in it, heat to
smoking point, add all of the chicken and onions to it, stir fry and
brown chicken on all sides with wok uncovered. This will take about
10 minutes. At the end of this period, cover wok and cook chicken a
further 10 minutes.

3. Uncover wok, add clery, mushrooms, water chestnuts, stir everything
well. Cover wok and cook ingredients 3 minutes, uncovering wok, once
to give things a stir. Mix starch solution up well, add to wok, stir
everything up thoroughly.

NOTE: If your wok is small, cook the chicken in two batches. Remove
both batches of chicken to a serving platter. Leave chicken juices in
wok. Cook vegetables and make gravy in it. When vegetables and gravy
are cooked, pour over chicken. This dish can be used as a main dish
in Canadian cuisine, by not cutting up the chicken so fine.

MMMMM

Peter Paul Mounds Cake

Recipe By : Robyn Walton
Serving Size : 1 Preparation Time :0:00
Categories : Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c. all purpose flour
1 c. self rising flour
5 eggs
2 tsp. vanilla
2 c. sugar
1 c. shortening
1 c. milk
–FILLING:–
1 c. sugar
1 c. milk
1 lb. frozen coconut
12 lg. marshmallows
1 tsp. vanilla
–ICING:–
2 c. sugar
1/2 c. margarine
1 sm. can evaporated milk
2 tbsp. cocoa

Preheat oven to 350 degrees. Cream together 2 cups sugar and 1
cup shortening. Beat in eggs 1 at a time. Sift the flour together.
Add to the sugar mixture, alternating with the cup of milk. Stir
in vanilla. Pour into 3 greased and floured cake pans. Bake for 30
to 35 minutes. Meanwhile place 1 cups sugar and 1 cup milk in
saucepan and bring to a boil. Add coconut and marshmallows. Stir
and boil for 5 minutes. Stir in vanilla. Spread between layers
while they are still hot. Let cool and frost.
Icing:
Combine all ingredients and cook over medium heat. Stir
constantly until thick and it forms a soft ball when small amount is
dropped in cold water.
Cool and frost top and sides of cake.

– – – – – – – – – – – – – – – – – –

Title: HOT JALAPENO BREAD
Categories: Breadmaker, Tex-mex, Breads
Yield: 1 servings

1 tb Monterey cheese;shredded
1 pk (5/16-oz) yeast
1 tb Sugar
1 c Unbleached flour
1 ts Salt
1 c Bread flour
7/8 c Water
2 tb Or less Jalepeno peppers
-chopped

WARNING! THIS BREAD IS REALLY HOT!!!
Put all ingredients, in the order given, into the
bread pan, select WHITE bread and push Start.
WARNING–THIS BREAD IS REALLY HOT! Use fewer jalapenos
for a milder bread. It makes deliciously unusual
sandwiches. The wild, spicy flavor contrasts well with
cheese and cucumbers, cold roast beef, and chicken.

—–