Title: TOFU ENCHILADAS
Categories: Vegetarian, Vegan, Main dish, Tex-mex
Yield: 6 servings

2 pk Mori-Nu Silken Firm Tofu;
-drained (10.5 oz each)
2 c Nutritional yeast “cheese”
-sauce
1/4 c Cilantro; chopped
1/4 c Onion; minced
1/2 ts Chili powder
20 oz Enchilada sauce
6 6-inch corn tortillas
2 tb Green onion; chopped
2 md Tomatoes; chopped
1 1/2 c Corn, frozen or canned

In a medium bowl, combine tofu, “cheese” sauce,
cilantro, onion, corn and chili powder.

Heat enchilada sauce. Dip each tortilla quickly into
the heated sauce and place it on aflat surface; top
with approximately 1/2 cup tofu mixture and roll
tightly. Place seam side down in an 8-inch square
shallow baking dish. Pour remaining sauce over
enchiladas.

Bake 20-25 minutes in a preheated 350-degree oven.
Garnish with tomatoes and green onions. Serve HOT.

Makes 6 enchiladas.

From DEEANNE’s recipe files

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COFFEE SODA

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beverages

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c Chilled double-strength
Coffee
1 T Sugar
1 c Half and half
4 Scoops (1 pint)coffee
Ice cream
3/4 c Chilled club soda
Sweetened whipped cream, 4
Maraschino cherries,
Chocolate curls or cocoa,
For garnish, optional

combine the coffee and sugar
blend in the half and half
fill 4 soda glasses halfway with the coffee mixture, add a scoop of ice
cream and fill the glasses with soda. Garnish as desired with whipped
cream, cherries, chocolate curls or cocoa

– – – – – – – – – – – – – – – – – –

Acorda, Portugese Bread Soup.

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Soups Ethnic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5-14 oz cans of broth] — BROWN IN MEDIUM SOUP
4 Tbsp Garlic — minced-
FOR 30 MINUTES — bottled or crushed-l
1/4 C Olive oil
1/2 Tsp Cavender’s allpurpose greek
12 Oz Leftover b/m crusts
Seasoning — bottoms, whatever’s
In food processor 3/4 ts
3/4 tsp Sea salt — with steel blade

processor with steel
70 oz Chicken stock

Serve as soon as finished or it can hang about on a back burner for
hours. It freeze and reheats well. Try freezing leftover individual
portions for quick bread-and-soup lunches.

This recipe was borne from necessity: I have a fridge full of bits
and pieces o f experimental breads, and a dinner-group tomorrow night
on a Portugese theme. I researched, modified and tested this
recipe. It should keep the birds from tos sing things back at
me. Test-audience gave the soup mega-kudos. I’m collecting recipes
for leftover B/M bits. Add them to this note, please? >>>>>>>
This hearty, creamy soup is native to south-coastal Portugal where it
is common ly served with cod steaks or a cod casserole often called
“Bacalhau a Gomes de s a”. Serve hot topped with freshly baked melba
toasts [also made from your old br eads, 1/4-in slices in
convection/micro oven, 60 min at 275f].

Formatted by Elaine Radis BGMB90B; October, 1993
Posted November, 1991

– – – – – – – – – – – – – – – – – –

Patty Ann’s Coconut Kisses

Recipe By : Patty Ann Spalding
Serving Size : 1 Preparation Time :0:30
Categories : Christmas Cookies
Holidays

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 Tsp Salt
4 Egg Whites
1 1/4 C Very Fine Granulated Sugar
1 Tsp Vanilla Extract
1 Tsp Almond Extract
2 C Shredded Coconut
Red And Green Candied Cherry Halves

Oven 350degrees F.

Add salt to egg whites and beat until stiff, but not dry. Add sugar,
1 tb. at a time, beating until granules are dissolved. Add vanilla
and coconut, mixing lightly. Drop by teaspoonfuls onto ungreased
brown paper on cookie sheets. Put a cherry half on each cookie. Bake
in moderate oven at 350degrees for about 20 minutes. Slip paper onto
wet tabletop or board. Let stand for 2-3 minutes. Loosen cookies
with spatula and remove to wire racks to cool.

Store in tin box between layers of waxed paper.

– – – – – – – – – – – – – – – – – –

Title: Black Walnut Butterscotch Rolls
Categories: Bread Osg1966 Rolls
Servings: 1

2 ea Yeast cakes
2 c Milk; scalded
1/2 c Sugar
2 ts Salt
2 ea Eggs
7 c Flour; sifted before measur
-ing
6 tb Shortening; softened – part
-butter for flavor

Crumble yeast into a bowl, add milk, which has been cooled, sugar, and
salt, and well beaten egg. Add all the flour to the liquid at once.
Work in shortening, knead gently. Cover with damp cloth, let rise
until double in bulk, about 2 hours.
Coat bottom of pan with butter, then sugar and walnuts. Roll dough 1/3
inch thick, brush with 2 T. melted butterm 1/2 c. brown sugar, 1/2 c.
chopped nuts and cinnamon if desired. Roll up like jelly roll; cut in
1 inch slices. Place cut side down on coated pan. Let rise until
almost double in bulk. Bake 20 to 25 minutes in a moderate oven, when
done let pan stay over rolls for a minutes to allow butterscotch
mixture to run down over them. Serve upside down.

Note: Moderate oven is 350 – 400 F.

Source: Mrs. John Buss, Baughman Grange, Wayne County, OH
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Title: Romesco-Style Roasted Pepper Dip
Categories: Dips, Appetizers, Low-fat, Vegan
Yield: 10 servings

2 Yellow bell peppers
— halved
2 Red bell peppers; halved
8 lg Whole garlic cloves
— unpeeled
12 Almonds
1 tb Olive oil
1 ts Sherry wine vinegar
-OR- red wine vinegar
Cayenne pepper
Crudites
Toasted pita wedges

Preheat broiler. Line heavy large baking sheet with foil. Arrange
peppers cut side down in center of baking sheet; surround with garlic.
Broil 6 inches from heat until peppers are blackened and garlic is tender,
turning garlic often, about 12 minutes. Gather foil up around peppers and
garlic; let stand until cool enough to handle, about 10 minutes. Working
over bowl to catch any juices, peel and seed peppers; reserve juices.
Keeping red and yellow peppers separate, cut into pieces; transfer to 2
separate bowls. Peel and chop garlic, discarding any hard pieces.

Finely chop 6 almonds in processor. Add yellow peppers, half of garlic, 1
teaspoon reserved pepper juice, 1/2 tablespoon oil, 1/2 teaspoon vinegar
and pinch of cayenne and puree. Season with salt and pepper. Transfer to
small bowl.

Using clean processor, repeat with remaining 6 almonds, red peppers,
remaining garlic, 1 teaspoon pepper juice, 1/2 tablespoon olive oil, 1/2
teaspoon vinegar and pinch of cayenne. Season with salt and pepper. (Can
be made 6 hours ahead. Cover and chill purees separately. Bring to room
temperature before serving.)

Simultaneously spoon each puree into shallow bowl. Shake bowl gently,
allowing purees to meet in center. Serve with crudites and pita wedges.

Makes about 1-1/4 cup.

PER 2-TABLESPOON SERVING: calories, 30; fat, 2 g; sodium, 1 mg;
cholesterol, 0

Source: Richard Sax and Marie Simmons in: Bon Appetit (June 1993)
Typed for you by Karen Mintzias

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TORTELLINI IN BALSAMIC VINAIGRETTE

Recipe By : Magazine
Serving Size : 4 Preparation Time :0:00
Categories : Salads Salad Dressing

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 package refrigerated tr-color cheese-filled
tortellini (9 ounces)
1 medium carrot — sliced
2 cups broccoli flowerets
2 green onions — sliced
BALSAMIC VINAIGRETTE:
1/4 cup balsamic vinegar OR cider vinegar
1 tablespoon fresh basil — chopped, OR
1 teaspoon dried basil
2 tablespoons olive oil
1/4 teaspoon paprika
1/8 teaspoon salt
1 clove garlic — crushed

To prepare vinaigrette, mix all vinaigrette ingredients in a large bowl.

Cook and drain tortellini as directed on package. Rinse with cold water,
drain.

Stir carrot, broccoli and onions into vinaigrette. Add tortellini, toss to
coat evenly.

– – – – – – – – – – – – – – – – – –

Title: Fruit Biscuits
Categories: Breads
Yield: 6 servings

1 c Flour 3/8 c Milk
2 ts Baking powder 1/4 c Chopped raisins
1/4 ts Salt 1/4 ts Cinnamon
1 1/2 tb Shortening 1 tb Melted butter or butter
1 tb Sugar -substitute

Sift flour, measure, and sift with salt and baking powder. Cut in
shortening. Add milk to form soft dough. Turn onto lightly floured board.
Pat into sheet 1/2 inch thick. Knead lightly. Spread 1/2 of dough with
melted butter, sugar, cinnamon, and raisins. Fold dough 1/2 over. Cut with
floured cutter. Place on un-oiled baking sheet. Bake in hot oven (450ø F)
about 10 minutes. 6 servings. Mrs. Maude Roberson, Richmond, VA.

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Date: Fri, 31 Mar 95 11:54:31 CST
From: cgibas@cysteine.ncsa.uiuc.edu (Cynthia Gibas)

apricot-mango cake

This is an adaptation of the chocolate couscous cake recipe in Friendly Foods.
It’s designed to take advantage of the lovely dried mangos at our co-op, and
so it’s kind of expensive, but very tasty. It would be fine with just apricots
too, of course.

You need a springform pan.

Couscous crust:

1 1/4 c. couscous
1 1/2 c. turbinado sugar
2 1/2 c. water (use water from rehydrating mangos, see below)

Simmer all of this together until it becomes the consistency of thick oatmeal,
then add 1/2 t. vanilla extract. Let cool and spread in the springform pan.
Let set while you make the rest of the stuff.

Now, when I made this, it had 1/2 c. of roasted pecans, ground to a coarse meal
,
spread between the layers and sprinkled on top. Mea maxima culpa. You can
leave them off and it will be just fine.

simmer in about 3 c. water

1/3 lb. dried mangoes
1/4 c. unsulfured dried apricots

press all of the water out of the softened dried fruit. Reserve about 1/3 of
the fruit for topping. Puree in a food processor 2 10oz. bricks Mori-Nu low
fat extra firm tofu and the rest of the fruit. Drop in spoonfuls onto the
‘crust’, and spread very gently to form a smooth layer.

Puree the reserved fruit and about 1/4 c. all-fruit apricot preserves, adding
enough liquid (mango water) to make a thick glaze. Spread on top of the tofu
layer. Sprinkle with roasted pecan fragments. Let set for at least two hours
and slice carefully.

Title: CHICKEN ALMOND DING
Categories: Chinese, Chicken
Yield: 6 servings

1/2 lb Raw chicken, cut into 2/3″
-cubes
1 Egg white
1 tb Cornstarch
1 tb Soy sauce
3 tb Peanut oil, divided
Several dashes garlic salt
1 ds Ground ginger
5 tb Diced celery
2 tb Chopped onions
2 tb Diced green pepper
1/4 c Chopped carrots
1/2 c Sliced fresh mushrooms
1/2 c Sliced water chestnuts
1/2 c Diced bamboo shoots

—————————SAUCE—————————
2 tb Dry white wine
2 ts Soy sauce
1/2 ts Sugar
1/2 ts Salt
1/4 ts Sesame oil
1/4 ts White pepper

Marinate chicken in egg whites, cornstarch and 1
tablespoon soy sauce for 30 minutes. Heat 1 tablespoon
oil in large fry pan or wok to 300 degrees and
stir-fry chicken pieces rapidly for about 1 minute,or
until chicken loses pink color. Remove from pan and
drain on paper toweling. In same pan, heat 2
tablespoons oil until hot; sprinkle with garlic salt
and dash of ginger. Immediately add remaining diced
vegetables and stir-fry for 10 to 20 seconds. Return
chicken to mixture. Add 2 tablespoons dry white wine
and the sauce ingredients. Cook until done, about 6
minutes. Add a little cornstarch mixed with water to
thicken if necessary.

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