Recipe: Assorted Recipes (36) - 6-7-97 Recipe Swap (updated)

36 ASSORTED RECIPES
Recipe Swap - June 7, 1997

RECIPES IN THIS FILE:
Red Raspberry Mousse
Cinnamon Couscous
Quinoa with Leek and Currants
Three-Grain Medley (using wheat berries, barley and wild rice)
Five Grain Pilaf (using currants and orange juice)
Vidalia Onion, Tomato and Bacon Salad with Garlic Vinaigrette
Pecan Nut Loaf (using rice, Boston Cooking School Cook Book, 1934)
Hickory Nut Ice Box Cookies
Johnnycake with Chervil (corn bread, corn sticks or muffins)
One Pan Fruit Cobbler (using Bisquick and pie filling)
Sausage-Stuffed Baked Apples
Baked Apples (using diet soda)
Barbecue Cubes (using Jello, to serve on salad)
Sara's Fried Green Tomatoes
Fruited Rice Salad with Yogurt Dressing
Arroz Con Pollo Salad (using brown rice)
Pavlova with Variation
Homemade Boboli Aka Focaccia Bread
Boboli Topped with Brie and Pecans
Coconut Cake and Frosting (Telephone Pioneers Of America)
Boiled Custard (Miss Mary Bobo's Boarding House)
Chocolate Tofu (food processor)
Unmeat Loaf (using TVP and tofu)
Calico Chili (using dried soybeans, crock pot or microwave)
Cherry Tofu Delight (using cream cheese, pie filling, blender)
Green Soybean Salad
Christmas Bears Snack Mix
White Chocolate Brownies
White Chocolate Pots De Creme
White Chocolate Creme Caramel (Flan)
White Chocolate Creme Caramel (Flan)
Tomato Fritters
Chipolte Peppper Stuffed Flank Steak
Italian Wedding Soup
Basic Pizza Sauce
Famous Amos Chocolate Chip Cookies (copycat recipe using Bisquick and coffee)

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RED RASPBERRY MOUSSE

2 boxes (3 oz each) raspberry Jello
2 cups boiling water
2 pkg (10 oz) each frozen raspberries, partially thawed
1 pint heavy (whipping) cream
1/8 tsp peppermint extract
12 ladyfingers, split length
Whipping cream (for serving)
Fresh mint leaves (for garnish)

In a large bowl add 2 cups boiling water to Jello, stirring to dissolve. Add berries; stir until completely thawed. Chill mixture until thick and very syrupy.

In a medium bowl that is COMPLETELY grease free, with beaters also grease free, whip cream to soft peaks; add peppermint. Gently fold whipped cream into gelatin mixture. Chill 10 minutes in refrigerator while you prepare pan.

Using an 8-inch spring form pan, line with split ladyfingers, rounded side to pan. Pour in Jello mixture and chill until set.

TO SERVE:
Decorate top with puffs of whipped cream and garnish with the mint leaves.

Makes 10 servings
Source: Countryside Living Idea Book by Farm Journal

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CINNAMON COUSCOUS

1 cup rich chicken stock (or mushroom stock)
1/4 teaspoon saffron
2 tablespoons olive oil
2 teaspoons roasted garlic*
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
Salt and pepper (to taste)
1 cup couscous
1/2 cup minced green onions
1/3 cup toasted peanuts

In a saucepan heat stock and saffron to a simmer. Remove from heat and let sit for 15 minutes.

Place pan back on stove and add oil, garlic, cumin, coriander, cinnamon and nutmeg and bring to a boil. Correct seasoning with salt and pepper.

Place couscous in a mixing bowl and pour liquid over. Let couscous stand for 3 or 4 minutes to absorb stock.

Fluff gently with a fork and add green onions and peanuts. Serve hot or at room temperature.

*HOW TO ROAST GARLIC:
Cut off top quarter of garlic head and drizzle with the olive oil, salt and pepper. Wrap securely in foil and bake in a 325 degree F oven for 30-40 minutes or until garlic is very soft and creamy. Store roasted garlic covered in refrigerator up to 3 weeks. Squeeze out of husk as needed. This makes a large amount, you can halve the recipe if you need to.

Makes 2-4 servings

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QUINOA WITH LEEK AND CURRANTS

4 small leeks
1 3/4 cup quinoa
1 tbsp ground cumin
1 tsp ground cinnamon
1 tsp garlic powder
1/2 tsp ground turmeric
2 2/3 cup vegetable stock (or water)
1/2 cup canned tomatoes (or 2 Roma size tomatoes)
5 tbsp currants (rounded 1/4 cup)

Slice leeks in half length-wise. Wash all of the larger leaves very well (leeks are very dirty. If you don't wash it well enough your final dish will be gritty). Chop washed leeks cross-wise into thin slices; set aside.


Place quinoa in a fine-meshed colander and rinse well for several minutes. You want to remove the bitter coating of saponin that quinoa sometimes has. You can also do this in a regular bowl if you are careful (fill with water, swirl qunioa around, pour out water, repeat until water is clear). Set aside.


Place leeks in nonstick pan and cook until limp and reduced (no need to add liquid, leeks will have some water from being washed and tend to give up liquid as they cook).

Add spices to the leeks and stir until well mixed. Add quinoa and cook for a couple minutes.

Add stock, tomatoes and currants bring to a boil, lower heat and simmer, covered, for 15-20 minutes until done.

Makes 8 servings

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THREE-GRAIN MEDLEY

2 1/4 cups water
1 tsp chicken bouillon granules
1/3 cup uncooked wheat berries
1/3 cup uncooked pearl barley
1/4 cup uncooked wild rice
2 tbsp chopped fresh parsley
1 tbsp margarine or butter
2 tsp finely shredded lemon peel
4 green onions (with tops), thinly sliced
2 cloves garlic, finely chopped

Heat 2 1/4 cups water and bouillon granules to boiling in 1 1/2-quart saucepan. Stir in wheat berries. Cover and simmer 15 minutes.

Stir in remaining ingredients. Cover and simmer about 40 minutes or until liquid is absorbed.

Makes 6 servings (1/2 cup each), 55 calories per serving
Source: Peter Brooks

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FIVE GRAIN PILAF

1 cup currants
1/4 cup fresh orange juice
1 tsp olive oil
1 tsp minced garlic
1/2 cup finely chopped onion
2 cups sliced mushrooms
1 cup barley
1/2 cup soft winter wheat berries
1/4 cup millet
1/4 cup wild rice
1/4 cup brown rice
3 cups chicken broth
1 cup chopped scallion
1 cup slivered, toasted almonds
1 cp minced fresh Italian parsley
Salt and pepper (to taste)

Plump the currants in the orange juice for 20 minutes.

Preheat the oven to 350 degrees F.

In a large Dutch oven with a tight fitting lid, heat the olive oil over medium heat. Add the garlic and onion and saute for 5 minutes.

Add the mushrooms and saute for 3-5 minutes, until softened.


Add the barley, wheat berries, millet, wild and brown rice. Stir to coat with the oil and cook, stirring, for 10-15 minutes. The grains should be soft to the tooth. Stir in the chicken broth and bring to a boil.

Cover and place in oven; bake at 250 degrees F for 30 minutes.


Remove the pilaf from the oven; stir in the scallion, currants and soaking liquid, toasted almonds, and parsley. Season with salt and pepper to taste. Serve immediately.

Makes 12 servings

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VIDALIA ONION, TOMATO AND BACON SALAD WITH GARLIC VINAIGRETTE

4 Vidalia onions, coarsely chopped
2 cups cherry tomatoes, quartered
10 slices bacon, cooked till crisp, crumbled
1/3 cup fresh basil, minced
FOR THE DRESSING:
2 cloves garlic, minced
1/4 tsp salt
1 tbsp balsamic vinegar
1 tbsp red wine vinegar
1/4 cup olive oil

Mix all the salad ingredients together.

Whisk the dressing ingredients together, pour over salad, and mix well. Serve this chilled or at room temperature.

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PECAN NUT LOAF

1 cup hot boiled rice
1 cup pecan nut meats, finely chopped
1 cup cracker crumbs
1 egg, well beaten
1 cup milk
1 1/2 tsp salt
1/2 tsp ground black pepper
1 tablespoon butter, melted

Combine all ingredients, except butter, in order given. Turn into buttered small (8-inch) bread pan. Pour butter over top.

Cover and bake one hour in a moderate oven (350 degrees F).

Makes 1 loaf
Source: The Boston Cooking School Cook Book, 1934

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HICKORY NUT ICE BOX COOKIES

1 cup butter, softened
2 cups brown sugar, packed
2 eggs, beaten
1 tsp vanilla extract
3 1/2 cups flour
1 tsp baking soda
1/2 tsp salt
1/2 cup hickory nuts, chopped

Cream butter and sugar; stir in vanilla and eggs; set aside.


Combine dry ingredients and add to sugar mixture. Stir in nuts. Shape dough into 2-inch logs; place on flat sheet, cover and chill for 2 hours.

WHEN READY TO BAKE:
Slice 1/4-inch thick and place on greased cookie sheets.

Bake 350 degrees F fro 10-12 minutes (until edges slightly browned)

Source: Cynthia in Woodstock, IL

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JOHNNYCAKE WITH CHERVIL

1 tbsp corn oil
1 cup all-purpose flour, sifted
2 tbsp sugar
1 tbsp baking powder
1 pinch salt
1 cup yellow cornmeal
2 eggs, lightly beaten
1/4 cup vegetable oil
1 cup buttermilk (or soured milk)
1/2 cup fresh chervil, no stems, loosely packed*

Brush an (8-inch) square baking pan with the 1 tablespoon corn oil. Once oven is preheated, heat greased pan until hot (but watch carefully). This helps ensure a crispy bottom and sides. (Muffin or cornstick pans may also be used.)

Sift flour with sugar, baking powder and salt. Stir in cornmeal.

In separate bowl, mix eggs with 1/4 cup vegetable oil and buttermilk; set aside.

Chop chervil leaves to yield about 1/4 cup. Stir into milk-egg mixture. Make a well in the dry ingredients and quickly pour in liquid. Blend quickly with a spatula just until mixed. Do not overmix. Pour batter into prepared pan.

Bake at 425 degrees F for 20 minutes, or until golden brown and crisp around edges. (Muffins or cornsticks may only take 15 minutes).

Cut into squares and serve at once, spreading with butter if desired.

Save any leftovers and freeze for cornbread poultry stuffing.

*If chervil is unavailable, Italian parsley can be used instead.

Makes 8
Source: Nancy Enright's Canadian Herb Cookbook by Nancy Enright

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ONE PAN FRUIT COBBLER

Mixes and bakes in the same pan.

1/4 cup butter or margarine
2/3 cup milk
1 1/2 cup Bisquick baking mix
1 cup sugar
1 (21 oz) can fruit pie filling (any flavor)

Heat oven to 400 degrees F.

Melt margarine in 11x7x2-inch baking pan. Add milk, Bisquick, and sugar; stir until smooth. Drop spoonfuls of pie filling over batter.

Bake 30-35 minutes or until golden brown.

Makes 1 (11x7-inch) pan

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SAUSAGE-STUFFED BAKED APPLES

1 pound sausage*
2 tablespoons minced yellow onion
1 garlic clove, minced
8 green apples (baking type)
3 tablespoons packed brown sugar
8 bacon slices, chopped in small pieces

Brown sausage. Add onion and garlic. Stir for 3-4 minutes until onion begins to turn light brown and is softened. Drain the mixture thoroughly.

Wash and core but do not peel the apples. Stuff the cored apples with the sausage mixture. Sprinkle with brown sugar and top with the bacon. Put into an oven-safe baking dish.

Bake at 350 degrees F for about 40-45 minutes or until apples are soft.

*Use all ground bulk sausage or a combination of bulk and mild to hot Italian sausage. If using hot Italian sausage, you may wish to omit the garlic.

Makes 4 servings
Source: Jo Anne Merrill

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BAKED APPLES

8 apples, cored
2 tablespoons ground cinnamon
1 can diet cream soda or root beer

Arrange apples in baking dish, sprinkle with cinnamon. Pour soda over apples.

Bake at 350 degrees F for 30 minutes. Serve warm, cold or partially frozen (terrific!).

Source: Diane Morrissey

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GRIDDLE BREAD

"A New Zealand favorite for camping. I mix all the dry ingredients up in a plastic bag and take it camping. Works just fine."

2 cups flour
4 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/2 tbsp sugar
about 1 1/2 tbsp cold butter
1/2 cup plain unsweetened yogurt
3/4 cup milk

Sift flour, baking powder, baking soda and salt into a bowl; stir in sugar. Dip a grater in the flour, then using the second coarsest serrations, grate cold butter into the flour. Add yogurt and milk and mix using a table knife. On a lightly floured surface press the mixture into circle approximately 1-inch thick and 10-inches in diameter. Cut into eight wedges.

Heat griddle or heavy pan to a moderate temperature, dust the base lightly with flour. Place dough on griddle; turn after five minutes. continue to cook, turning as necessary, until center is set. The pan may be covered to produce softer bread.

Split and butter to serve. Good Warm or cold.

Makes 8 servings
Source: Rod McColl New Zealand

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BARBECUE CUBES

1 (3 oz) pkg lemon Jell-o
3/4 cup boiling water
1 (8 oz) can tomato sauce
1 1/2 tsp vinegar
1/2 tsp salt
Dash of ground black pepper
1 tbsp horseradish

Dissolve Jell-O in 3/4 cup boiling water; set aside until room temperature.

Mix all other ingredients together and when Jell-O is at room temperature, add and mix well. Pour into oiled (8-inch) square pan. Chill until firm.

Cut into cubes and serve atop salad to go with your barbecue.

Makes 4 servings
From: sara

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SARA'S FRIED GREEN TOMATOES

1 egg, beaten
1/2 cup milk
1/2 cup cornmeal
1/4 cup all-purpose flour
2 Tbsp. sugar
4 medium-sized green tomatoes (just beginning to turn), cut into 1/2-inch slices and sprinkled with seasoned salt
vegetable oil (for frying)

Combine egg and milk; set aside. Combine cornmeal, flour and sugar.

Dip tomatoes in egg mixture; dredge in cornmeal mixture. Then dip again in egg then cornmeal.

Fry in oil until golden brown.

From: sara

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FRUITED RICE SALAD WITH YOGURT DRESSING

2 Cups cooked rice, cooled to room temperature
1/2 cup fresh strawberries, quartered
1/2 cup grape halves
2 kiwi fruit, sliced into quarters
1/2 cup pineapple tidbits
1/2 cup banana slices
FOR THE DRESSING:
1/4 cup pineapple juice
2 Tbsp. plain yogurt
1 Tbsp honey
Lettuce leaves

Combine rice, strawberries, grapes, kiwi, pineapple, and bananas. Blend pineapple juice, yogurt, and honey in small bowl; pour over rice mixture. Toss lightly. Serve on lettuce leaves.

From: sara

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ARROZ CON POLLO SALAD

1 cup chopped onion
1 tbsp plus 1/3 cup vegetable oil, divided use
2 2/3 cups water (or chicken broth)
1 cup uncooked brown rice
2 tsp chili powder
1 tsp salt (optional)
1/3 cup vegetable oil
2 tbsp red wine vinegar
2 cups chicken; cooked and diced
1 (10 oz) pkg frozen peas, cooked and drained
1/2 cup black olives; sliced
2 avocados, divided use
1 medium tomato, chopped, chilled

Cook onion in 1 tablespoon oil in large saucepan until tender but not brown.

Add 2 2/3 cups water or chicken broth and bring to a boil. Stir in rice, chili powder and optional salt. Cover tightly and cook over low heat until all liquid is absorbed, about 50 minutes.

Combine the remaining 1/3 cup oil, vinegar and remaining salt mixing well; stir into hot cooked rice with chicken, peas and olives. Chill.

TO SERVE:
Peel, seed and coarsely chop 1 1/2 avocados reserving remaining half for garnish. Stir chopped avocados and tomato into rice mixture. Top with reserved avocado slices.

Makes 6 servings
Source: More Favorite Brand Name Recipes Cookbook

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PAVLOVA

Maryan: Sara, (g'day again) here's that pavlova recipe you mentioned - it's from our famous (in New Zealand) Edmonds Cookbook.

3 egg whites
3 tablespoons cold water
1 cup castor sugar
1 teaspoon vinegar
1 teaspoon vanilla essence
3 teaspoons cornflour

Beat egg whites until stiff, add 3 tablespoons cold water and beat again. Add castor sugar very gradually while still beating. Slow beater and add vinegar, vanilla and cornflour. Place on greased paper on greased tray.

Bake at 150C (300 degrees F) for 45 minutes, then leave to cool in the oven.

Sara, I usually cover the "pav" in whipped cream and pour on passion fruit pulp - very popular, or any sort of berries, or kiwifruit. Yummmmm, an idea for tonight's dinner!

Laurel: Maryann...new variation:
Melted and slightly cooled dark chocolate 'pulled' up the side of pav creating a chocolate shell that is peaked up about an 1-inch or so...then filled with berries and cream...stops side of pav collapsing when cut.

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BOBOLI TOPPED WITH BRIE AND PECANS

1 (8 oz) pkg Boboli prepared crust (two 6-inch crusts)
8 oz Brie (rind removed if desired), and cut in half horizontally
1/4 cup chopped pecans
2 Tbsp butter, melted

Preheat oven to 450 degrees F.

Place Boboli on a cookie sheet. Top with Brie placed rind side down.

Toss pecans in butter and spoon over Brie.

Bake 6-8 minutes or until Brie is melted. Cut into wedges to serve.

Makes 6-8 appetizer servings
From: sara

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COCONUT CAKE

3 cups sifted cake flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup butter, softened
1 pound powdered sugar
4 egg yolks, well beaten
1 cup milk
1 teaspoon vanilla
1 cup shredded coconut
4 egg whites, well beaten
Frosting (recipe follows)

Sift flour once, then measure. Add baking powder and salt. Sift 3 times; set aside.

Cream butter thoroughly and add sugar gradually. Continue creaming until light and fluffy. Add egg yolks and beat well. Add flour mixture alternately with milk, beating after each addition. Stir in coconut and vanilla. Fold in egg whites carefully.

Bake in 3 greased (8-inch) pans at 350 degrees F for about 30 minutes or until done. Cool on rack before frosting.

Frost cake sprinkle immediately with grated coconut, pressing coconut onto sides of cake with hands.

FROSTING

1 cup sugar
1/2 cup light corn syrup
3 tablespoons water
3 egg whites
1/4 teaspoon cream of tartar
1/4 teaspoon salt
1 1/2 teaspoons vanilla
1 cups grated coconut

Combine sugar, corn syrup, water, egg whites, cream of tartar and salt in top of double boiler. Cook over rapidly boiling water, beating with electric or rotary beaters until mixture stands in peaks. Remove from heat; add vanilla. Continue beating until frosting holds deep swirls.

Frankie Miller, Greenwood Council

Makes three 8-inch layers.
From: Velma
Source: Bell's Best 2: Telephone Pioneers Of America, Mississippi, Chapter No. 36

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<MISS MARY BOBO'S BOARDING HOUSE BOILED CUSTARD

A visitor was kind enough to report that she had a problem with the Miss Mary Bobo recipe shared by Velma and that it wasn't the same as the recipe in her cookbook. I've posted 2 alternative recipes below to replace it, but I've also included the original recipe as originally posted in case someone wants to experiment with it. The poster said that Miss Mary Bobo's recipe in the cookbook called for half-and-half, 6 eggs and flour. - Betsy

BOILED CUSTARD

1⁄2 cup sugar
3 tablespoons plain flour
Salt (pinch)
1 quart whole milk (4 cups), divided use
4 eggs, well beaten
1 teaspoon vanilla
1⁄2 teaspoon lemon extract (optional)

Mix sugar, flour and salt. Stir in 1 cup milk; set aside. Scald remaining 3 cups milk.

Mix sugar mixture and eggs slowly with hot milk. Put in double boiler and cook over low heat until mixture coats spoon. Remove from heat and cool immediately.

After cool beat in vanilla and lemon extract. Chill well before serving.

Makes 6-8 servings
From: Mrs. Clay Farmer - Vaden Club
Source: Favorite Recipes of Putnam County, Home Demonstration Club Members, HD Cooperative Extension 1963

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BOILED CUSTARD
(Granny Scott's)

2 tablespoons flour
2/3 cup sugar
2 eggs
1 quart milk (4 cups)
1 teaspoon vanilla

Mix flour and sugar, add eggs and milk. Cook over low heat until as thick as you like (do not boil). Remove from heat, add vanilla and cool.

From: Mrs. Burch McCormick - Suburban Club
Source: Favorite Recipes of Putnam County, Home Demonstration Club Members, HD Cooperative Extension 1963

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BOILED CUSTARD
From Velma
Source: Lynne Tolley, Miss Mary Bobo's Boarding House, Lynchburg, TN United States
Makes 6 servings

"I got this Boiled Custard recipe from the Jack Daniels distillery which is at Lynchburg, Tennessee. I don't drink alcoholic beverages, but I surely like to eat it. By the way, the term 'boiled custard' is a misnomer -it would be completely ruined if it were allowed to boil, it would be curdled."

1 quart whole milk
3 egg yolks
1/2 cup plus 2 tablespoons sugar
1 tablespoon flour
Pinch of salt
1 teaspoon vanilla extract
Gentleman Jack (optional, for serving)

Heat milk in a large saucepan until it just begins to simmer.

Beat egg yolks with sugar and salt in mixing bowl. Gradually stir in about 1 cup of hot milk to temper egg yolks. Pour egg mixture into remaining milk. Cook over low heat stirring constantly, until thickened and custard coats the back of a wooden spoon. Do not allow to boil. Cool, then stir in vanilla and chill before serving.

Serve in cups or glasses. Top with a dollop of whipped cream or vanilla ice cream, if desired. Pass a pitcher of Gentleman Jack on the side.

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CHOCOLATE TOFU

1 1/4 pounds Island Spring Traditional Firm Tofu
1 1/2 cups of sugar
1 (6 oz.) pkg. semi-sweet chocolate, melted
1 teaspoon vanilla
1/2 teaspoon almond extract

Press tofu in a linen towel. Crumble into food processor with steel blade and cream. Slowly add sugar. When completely creamed together add melted chocolate, vanilla and almond extract. Pour into an oiled and floured (9-inch) pie pan.

Bake at 350 degrees F for 1 hour or until top of cake puffs.

Source: L.M. Lukoskie, Island Spring, Inc.

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UNMEAT LOAF

1/2 cup textured vegetable protein (TVP) (buy in bulk at health food store)
1/2 cup hot broth (of choice)
6 ounces tofu, mashed
3 slices whole wheat bread, torn up into chunks
5 onions (2 chopped for loaf and 3 sliced for top)
2 Tbsp chopped parsley
3/4 cup tomato juice (or watered down catsup), divided use
3 chopped garlic cloves
1/4 tsp thyme
2 eggs (or egg substitute)
1 Tbsp Dijon mustard
Worcestershire sauce (to taste)
1/2 carrot, shredded
salt and pepper (to taste)
FOR TOPPING:
3 Tbsp catsup
1 cup diced tomatoes
2 Tbsp olive oil (optional)

Preheat oven to 350 degrees F.

Combine TVP with broth and tofu; add bread, chopped onions, parsley, half the tomato juice, garlic, thyme, eggs, mustard, Worcestershire, carrot, and salt and pepper.

Form into a loaf (it'll be soft) and place in baking pan. Top with catsup, tomatoes, sliced onions, and the remaining tomato juice. Drizzle with oil (optional).

Bake 1 to 1 1/2 hours or until loaf is firm, tomato mixture is thick, and onions are caramelized and browned. Add stock or water if the onions threaten to burn.

Serves 2-4

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CALICO CHILI
1/2 pound (3 1/2 cups) dried edible soybeans, soaked overnight
1 cup chopped carrots
1/3 cup each red, green and yellow bell peppers
1 cup chopped onions
1 cup chopped celery
3 cloves garlic, minced
2 cans (16 ounces each) chili-style diced tomatoes
1 (16 ounce) can dark red kidney beans, drained
2 tablespoons chili con carne seasoning
2 tablespoons seasoned pepper
1 teaspoon dried oregano
CONDIMENTS:
low-fat shredded cheese
chopped fresh cilantro
chopped onion
Place packaged beans in 4-6 cups water and allow to soak overnight.
THE NEXT DAY:
Remove and drain. (Soybeans may be frozen for future use.) Bring 3 cups beans and 4 cups water to boil and simmer for 1 hour. Drain. Place all ingredients in crock pot. Stir to blend seasonings.
Cover, set on LOW and cook 8-10 hours.
To serve, top with condiments, as desired.
MICROWAVE VERSION:
Place water and soaked beans in large microwave dish. Microwave on HIGH for 20 minutes. Drain. Place beans and all other ingredients in dish. Stir to mix. Microwave on HIGH for 30 minutes, medium-high for 15 minutes and medium-low for 20 minutes. Allow to stand 15 minutes.
Makes 8-10 servings
Source: Soyfoods
Cherry Tofu Delight (using cream cheese, pie filling, blender)

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CHERRY TOFU DELIGHT

1 (8 oz.) package low-fat cream cheese, softened
1 (10.5 oz.) package firm, silken tofu
1 (8 oz.) container Lite Cool Whip
1 (21 oz.) can cherry pie filling

Blend cream cheese and tofu in blender until smooth. Fold in Cool Whip. Mix in pie filling and spoon into parfait glasses. Refrigerate until set.

Makes 16 servings

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GREEN SOYBEAN SALAD

2 cups fresh green soybeans
1/2 cup finely chopped celery
1/4 cup chopped green pepper
1 large tomato, diced
1/3 cup low-fat French dressing
lettuce (for serving)

In a large bowl, combine the soybeans, celery, green pepper, tomato and dressing; toss. Serve the salad on a bed of lettuce.

Makes 4 servings

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CHRISTMAS BEARS SNACK MIX

2 cups bear-shaped chocolate graham - snacks
2 cups mini Oreos with red frosting
4 cups popped popcorn
2 cups red, white and green candy-coated chocolates (M&M's)
1 cups red and green gummi bears

Mix all ingredients in a large bowl. Store in plastic bags or covered container.

NOTE: Can change this by changing the chocolate graham bears and mini oreos for any small cookies or snacks desired.

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WHITE CHOCOLATE BROWNIES

1/2 cup butter
1/2 lb white chocolate, chopped, divided use
2 eggs
1/2 cup sugar
1/2 Tbsp vanilla
salt
1 cup flour
1/3 cup walnuts
4 oz. chocolate chips

Preheat oven to 325 degrees F.

Melt butter and add half of the white chocolate.

Mix eggs and sugar together. Add vanilla, dash salt. Fold in butter-chocolate mixture. Fold in flour, nuts, then remaining white chocolate and chocolate chips. Spread in a greased baking pan.

Bake at 325 degrees F for 35 minutes.

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WHITE CHOCOLATE POTS DE CR ME

1/4 cup sugar
3 egg yolks
1 cup warm milk
2 oz white chocolate, melted

Preheat oven to 300 degrees F.

Whisk sugar and eggs yolks together. Add warm milk. Whisk in chocolate. Place in custard cups in pan of hot water.

Bake at 300 degrees F for 45 min. Refrigerate 4 hours or overnight before serving.

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WHITE CHOCOLATE CREME CARAMEL (FLAN)

FOR THE CARAMEL:
1 cup sugar
1/2 cup water

FOR THE FLAN:
4 cups milk
5 oz white chocolate
6 eggs
1 cup sugar

Make caramel in pan by melting sugar and water over low heat until it turns a deep caramel color. Do not burn. Pour into custard cups.

Boil milk, whisk in the chocolate and melt. Mix eggs and sugar. Beat in the milk mixture. Pour into custard cups in pan of hot water.

Bake 35-45 minutes at 325 degrees F. Refrigerate overnight.

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TOMATO FRITTERS

4 cups fresh tomatoes, chopped
salt and pepper (to taste)
2 eggs, beaten
flour (as needed)
vegetable oil (for frying)

Peel and chop very ripe tomatoes into thumbnail size pieces. Add salt and pepper to taste. Add eggs and mix well. Add flour 1/2 cup at a time, mixing well after each addition until you have a thick batter. (Batter should pour from a spoon, but be thicker than pancake batter.)

Heat 1/2-inch vegetable oil in skillet over medium-high heat. Spoon batter into patties and fry until golden brown on each side. Remove from pan and drain on paper towel.

Source: Cathy Carroll

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CHIPOLTE PEPPPER STUFFED FLANK STEAK

1 small sweet onion (chopped)
olive oil
6 sun dried tomatoes (chopped)
3 to 6 canned Chipolte chiles
1 tbsp chopped fresh thyme
1 cup grated Fontina cheese
1/3 cup bread crumbs
2 lb flank steak
white wine (for deglazing pan)

Saute the onion in olive oil until translucent. Add the sun dried tomato, chiles, and thyme and saute a couple minutes more. Mix the cheese and bread crumbs with the sauteed mixture.

Lay the steak flat and place the stuffing in a line down the long axis
of the steak. roll the steak around the stuffing (it should look like a large sausage), and tie every two inches with butchers twine.

Brown the rolled steak in a frying pan with olive oil for just a few minutes, then bake at 450 degrees F for 25 minutes.

Scrape any residue from the baking dish into the frying pan and deglaze with white wine; strain.

Slice the roll into 2-inch medallions and top with the strained wine sauce.

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ITALIAN WEDDING SOUP

1/2 lb ground beef
1/2 lb ground veal
1/4 cup Italian seasoned bread crumbs
1 egg
1 tbsp chopped fresh parsley
salt and pepper (to taste)
4 cups chicken broth
2 cups spinach leaves, cut into pieces
1/4 cup Grated Pecorino Romano cheese

Combine the ground meat, bread crumbs, egg, parsley, salt and pepper in a bowl. Mix well and form into tiny meat balls.

Bake on a cookie sheet for 30 minutes at 350 degrees F.

Meanwhile, bring broth to a boil and add spinach. Cover and boil for 5 minutes. Add the meatballs to the hot broth, bring to a simmer. Stir in the cheese and serve immediately.

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BASIC PIZZA SAUCE

1 (35 ounce can) can whole tomatoes
1 teaspoon basil, oregano, or marjoram
1 clove garlic, peeled, crushed and minced
2 tablespoons tomato paste (optional)
Salt and freshly ground black pepper (to taste)

Pour the contents of the tomato can into a 2-quart, heavy non-aluminum saucepan and coarsely crush the tomatoes with a fork. Add the herbs, garlic, tomato paste, salt, and pepper. Bring to a bubble over medium heat, stirring to mix the seasonings. As soon as the sauce begins to bubble, turn the heat to low and maintain the sauce at a gentle simmer. Cook, uncovered, stirring from time to time, for a minimum of 15 minutes and a maximum of 1 hour.

Source: The Pizza Book by Evelyne Slomon

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Famous Amos Chocolate Chip Cookies (copycat recipe)

1/2 pound butter or margarine, softened
1 cup light brown sugar, packed
1 cup white granulated sugar
3 eggs
3 cups Bisquick
1 cup cornstarch
1/2 cup nonfat dry milk powder
2 tablespoons instant Sanka or coffee powder
1 tablespoon unsweetened cocoa powder
1 tablespoon vanilla
1 (12 ounce) package semi-sweet chocolate pieces
4 ounces pecans, well-chopped

With electric mixer, high speed, cream butter until light and fluffy. Beat in sugars, beating until very creamy. Beat in eggs, then each remaining ingredient, except chips and pecans.

When dough is smooth, work in chips and pecans with spoon. Make grape-sized pieces of dough for each cookie, placing 1-inch apart on ungreased sheet.

Bake at 350 degrees F for 14 minutes or until golden brown.

TO FREEZE DOUGH:
Freeze unbaked cookie dough to thaw, shape and bake in 4 months.

Makes 12 dozen itsy bitsy cookies