Title: SOYA BEAN PATTIES
Categories: Meatless, Personal
Yield: 2 servings

1/2 c Cooked soya beans
1/3 Onion
1/3 tb Tomato paste
2/3 ts Chilli sauce
2/3 tb Chopped parsley
1/3 c Wholemeal breadcrumbs
1/3 Egg
1/16 c Milk
1/3 c Dry breadcrumbs
1 tb Sesame seeds
1/3 c Plain wholemeal flour
Oil

MMMMM—————————SAUCE——————————–
2/3 Garlic cloves
3/16 c Tahini
1/16 c Water
3/16 c Lemon juice

1 Mash the beans using a potato masher.
Add the onion, tomato paste, chilli sauce, parsley and fresh
wholemeal breadcrumbs.
Mix well to combine.
Divide the mixture into 4 even proportions.
Shape into rounds and flatten with your fingers to form pattie
shapes.

2 Combine the egg and milk in one bowl, and breadcrumbs and sesame
seeds
in another bowl.
Roll the patties in the flour then dip each one into combined egg
and
milk mixture and then coat with the dry breadcrumbs and sesame seed
mixture.

3 Heat the oil in a large shallow pan. Cook the patties on a medium
heat
until they are golden brown on both sides.
Drain on absorbent paper.
Set aside and keep warm.

4 To prepare the sauce combine all the ingredients in a small bowl.
Serve
the patties hot accompanied by the tahini sauce.

MMMMM

Pizza Sauce #5

Recipe By :=20
Serving Size : 1 Preparation Time :0:00
Categories : Sauces Gravies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Can Tomato puree
1/4 Pint Basil
3 Cups Water
1 1/4 Pints Black pepper
3 Pints Cooking oil
1/4 Pint Oregano
1 Glove garlic (chopped)
1 Pint Grated Parmesan cheese
1/4 cup Raw onion (chopped)
1 pint Brown sugar

Combine ingredients in a 2 qt sauce pan and cook for 30-40 minutes.
Makes enough sauce for 5 12″ Pizzas.

– – – – – – – – – – – – – – – – – -=20

Title: WALDORF SALAD
Categories: Apples, Salads
Yield: 3 servings

MMMMM——————–LORELI AGUDA WSKD49A————————-
3 lg Winesap apples
1 tb Lemon juice
1 c Chopped celery
1/2 c Walnuts or pecans, coursely
-chopped
1/2 c Raisins
1/2 c Salad dressing

Peel and dice apples. Sprinkle with lemon juice; add celery and
raisins and toss together. Cover and chill. Just before serving, add
nuts and salad dressing. Toss lightly to distribute dressing. Serve
on crisp lettuce cups or from salad bowl.

MMMMM

FRIENDSHIP CAKE – 30 DAY CAKE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
20 TH DAY: Add 2 9oz. jars
-marashino cherries drained
-and diced…I use both
Red and green ones
STIR DAILY FOR 10 DAYS
30 TH DAY: Drain fruit- save
-liquid- you will have
-enough for yourself and 2
Friends (1 1/2 cups each).
-You are ready to bake 3
-cakes.
CAKE
1 Box yellow cake mix
1 sm Box vanilla instant pudding
2/3 c Oil
4 Eggs
1 1/2 c Fruit only…no juice
1 c Nuts- pecans are best

DO NOT REFRIGERATE…USE ONLY WOODEN UTENSILS…STORE IN COVERED CONTAINER

FIRST DAY: In large bowl combine 1 1/2 cups starter juice, 2 1/2 cups
sugar, 1 large can sliced peaches, drained and diced.

STIR DAILY FOR 10 DAYS

TENTH DAY: add 2 1/2 cups sugar, 1 large can chunk pinapple with juice

STIR DAILY FOR 10 DAYS

The contributor added: Mix all ingredients and bake in a greased bundt pan
300 * for 1 hour. I serve it plain as after it cools I usually pour about
1-1 1/2 oz of rum over it to add flavor…..very good!

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Tagliatelle with Salmon and Horseradish Sauce

Recipe By : Tip magazine
Serving Size : 2 Preparation Time :0:20
Categories : Pasta* Main courses, fish*
Quick dishes*

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
150 grams tagliatelle, green
2 moten salmon steaks (cross-sections) — 150g each
salt and pepper, to taste
1 package cream cheese (100g) — cut in pieces
1 deciliter milk
1 teaspoon horseradish
1/2 teaspoon dill

Cook the pasta according to instructions.

Poach the salmon in simmering, salted water, for about 10 minutes,
until just done.

In another pan on low fire, stir the milk and cream cheese until the
cheese has melted and the sauce is smooth.
Bring the sauce just to a boil and remove from the heat.
Stir in the horseradish and dill.

Remove the skin and any bones from the salmon and cut the flesh into
bite-sized pieces.

Divide the pasta on two plates; top with salmon and sauce.

Lekker with spinach.

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Serving Ideas : Serves 2.

FRESH OKRA MUFFINS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Muffins Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Self-rising cornmeal
1 tb Sugar
1/2 ts Salt
1 1/4 c Milk
2 lg Eggs, lightly beaten
1/4 c Vegetable oil
1 t Worchstershire sauce
1/4 ts Hot sauce
2 c Thinly sliced fresh okra
-(about 1/2 pound)
1/4 c Chopped onion

Combine first 3 ingredients in a medium bowl; make a
well in center of mixture. Combine milk and next 4
ingredients; add to dry ingredients, stirring just
until moistened. Fold in okra and onion.

Grease muffin pans, and place in a 400′ oven for 5
minutes. Quickly spoon batter into prepared pans,
filling two-thirds full; bake at 400′ for 20 minutes
or until lightly browned. Remove from pans
immediately. Yield: 1-1/2 dozen

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Title: ASPARAGUS SALAD WITH PICKLED GINGER
Categories: Chinese, Salads
Yield: 4 servings

12 Medium-size asparagus
4 Pieces pickled red ginger

———————————-DRESSING———————————-
1 tb Thin soy sauce
1/4 ts Ginger juice
1 pn Sugar
1 tb Sesame oil

Wash asparagus spears. Use sharp paring knife to peel off tough white skin
on lower stem and cut off the very end. When steamer is hot, steam spears
until barely cooked. They are overcooked when the color is olive. Remove
from steamer, drain any water, and cool to room temperature. Meanwhile, mix
dressing ingredients in small bowl. Slice pickled red ginger into thin
slivers. About ten minutes before serving, slice spears on the bias into
2″ segments. Place on serving dish, intermingled with pickled ginger. Pour
dressing over asparagus, and let it permeate the salad. Serve at room
temperature. This salad can also be served while asparagus is still warm,
or it can be chilled.

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Pasta Fagioli Soup

Recipe By : Evelyn Raab Easy Cooking
Serving Size : 6 Preparation Time :0:00
Categories : Beans Pasta
Soup

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons olive oil
3 strips bacon,coarsely chopped
1 rib celery,chopped
1 onion, chopped
2 cloves garlic,finely chopped
3 cans chicken broth
1 can 15-19 oz cannellini beans,undrained,mashed with — fork
1 can 15-19 oz red kidney beans, drained
1 cup very small past shells or ditalini
salt and black pepper to taste

In large saucepan or Dutch oven,heat oil over medium heat. Add
bacon, carrot, celery, onion, and garlic, Cook 7 to 10 minutes, or
until bacon is cooked and vegetables are softened, stirring
occasionally.
Add chicken broth and white and red kidney beans, bring to a
boli over high heat. Add pasta and reduced heat to medium and
cook, uncovered 8 to 10 minutes or until pasta is cooked but not
mushy,stirring frequently. Taste to test tenderness. Season with
salt and pepper. Serves 6.

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ORANGE COCONUT BREAD

Recipe By :
Serving Size : 15 Preparation Time :0:00
Categories : Breadmaker

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-BARB DAY GWHP32A
1 pk Yeast
2 3/4 c Better for Bread flour
2 tb Gluten
1 t Salt
1 pk Orange gelatin — (4-srvng size
2/3 c Coconut — shredded
2/3 c Carrot — shredded/raw
1 tb Orange peel — freshly grated
1 tb Margarine
1 c Very warm water — + 1 Tb

Add all the ingredients in the order listed,select white bread and
push “Start.” There is no need to mention the carrots contained in
this delectably moist bread, their healthful fiber and vitamins are
completely camouflaged. Shared by Barb Day

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Title: Hoppin’ John
Categories: Main dish, Vegetarian
Yield: 6 servings

4 c Black-eyed peas, cooked
1 c Onions, finely chopped
2 ea Garlic cloves, chopped
2 tb Vegetable oil
1 pn Allspice
1 pn Cayenne, to taste
1 1/2 tb Tamari, optional
Salt pepper, to taste

———————————-GARNISH———————————-
1 lg Ripe tomato, chopped
1/2 c Scallions, chopped
Parsley, chopped

If using dried black-eyed peas, reserve the stock once you have cooked
them.

Saute the onions garlic in the vegetable oil, until golden, about 10
minutes. Add the allspice, cayenne tamari. Stir this mixture into
the cooked peas with enough of the reserved stock to make it juicy.
Simmer gently for about 20 minutes to allow the flavours to marry.
Stir often.

To serve, spoon the black-eyed peas over cooked rice, top with the
chopped tomatoes, scallions parsley.

“Sundays Moosewood Restaurant”

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