Dee

Here are two good recipes which I use that I got out of a Tofu Cookbook: Tofu recipe Forward from Karl E. Weingartner (kweingar@ux1.cso.uiuc.edu) This guy is like the national expert on small scale soy food production. Ingredients 400 g whole soybeans (2 3/4 to 3 cups) that's 13 ounces 15 g calcium sulfate (approximately 3 tablespoons) that's half an ounce Method Notice this Intsoy method is a simple method that makes a beany milk great for tofu, pretty strong-flavored for drinking. For drinking, try the blanching method that follows. 1. Clean whole soybeans by removing dirt and damaged soybeans. 2. Soak 400 g of cleaned dry whole soybeans in 5 times top quality water by weight overnight or at least 8 hours at room temperature. That's 2 1/2 quarts water, and you should soak in the refrigerator if it is very hot outside. 3. Drain and rinse with cold water(weight of the soaked beans is about 800 g). You can freeze the beans at this point. You can start here with thawed frozen soaked soybeans; thaw overnight in the refrigerator or pour hot water over them so they are warm before you blend, or they will chill the boiling water so you lose the effect you are aiming for! 4. Grind the soaked soybeans into slurry in a glass-topped or stainless steel blender in 3000 g (that's about 3 quarts and a cup- do it in batches in a home blender) soft water for 3 minutes at high speed. 5. Filter through 4 layers of cheesecloth to remove fibrous materials/ pulp (raw okara). Collect the liquid portion.Set aside the okara. Be sure to cook this okara before using it in recipes. 6. Simmer the soymilk for 10 minutes (Ellen says bring to a boil that can't be stirred away, turn down just below the boil and count 7-8 minutes exactly, stirring vigorously in one direction. Weigh out 3000 grams 7. Cool the cooked soymilk to 80°C/ 180°F. Monitor the temperature of soymilk closely with a thermometer. 8. Add the preheated coagulant solution (15 g or one half ounce)calcium sulfate in each 100 ml (scant half cup) boiled water to the soymilk with agitation. (Ellen's note: Stir in 3/4 of the coagulant. Stir gently but persistently in one direction. As soon as the curd begins to firm, immediately stop stirring and cover. Allow the curd to set without disturbing for 10 minutes. If there are any milky patches, shake up the coagulant again and stir in a little more coagulant this way: sprinkle the rest of the solidifier in and poke the top gently and let it sit again for a few minutes. Make sure to stir coagulating tofu gently so as not to break up the curds. It ends up soft white clumps in a yellow whey. If the coagulant is poured in too fast, the curd breaks apart and won't clump well. Too slowly and it starts coagulating early, creating hard blocks. *In general, the amount of coagulant is 0.25 to 0.5% of cooked soymilk by weight. Ellen's note: If you don't have calcium coagulant, try to get it, but if you can't, to prepare your solidifier, combine 1 cup warm water with one of the following: 2 tsp. Epsom salts, 2 tsp. nigari, 1/4 cup vinegar or 1/4 cup lemon juice. They take about twice as much volume and need about twice as long as the calcium sulfate. 9. Break/cut the curd evenly into cubes. Transfer coagulated dispersion into a tofu mold lined with cheese cloth. (Note: Cheesecloth should be long enough to fold over the top of the filled block. You can rinse and reuse the cheesecloth you used for straining out the okara. You can make a tofu mold from any plastic container with holes punched in it,up to the size of a loaf of bread for a large block. I use the smaller of two nesting plastic containers as my tofu mold. I rest it over the larger one on chopsticks, to catch the whey (a great cleaner), then I empty the large one and use it to store the tofu under water in the larger one! Spoon and tofu mold should be freshly dishwasher clean and not contaminated for best results. No fabric softener on the cheesecloth. 10. Fold cloth over curds, cover with a lid that fits inside the mold, weighted with a rinsed 2 pound can of food,and press for at least 15 minutes- or use more weight or press longer for a very firm tofu. 11. Remove tofu lid, unfold the cloth and remove from the tofu mold. Cut tofu into pieces and soak covered in cold water 5 minutes before handling, to firm it. 12. Hold the tofu in covered in cold water in the refrigerator and change soaking water daily. Karl E. Weingartner International Soybean Program (INTSOY) Department of Food Science & Human Nutrition Phone: (217) 333-6422 University of Illinois, 169 EASB Fax: (217) 333-5838 1101W. Peabody Dr., Urbana, IL 61801, USA e-mail: kweingar@uiuc.edu 2. Home Made tofu recipe: Tofu or Soy-milk at home from powders. This is the recipe I use Cat! You do not have to use whole soybeans as the starting material. Tofu can be made using full fat soy flour. The technology involved is similar. The basic technique is similar. 2 cups full fat soy flour and 6 cups boiling water, blend and cook briefly, strain the soymilk using cheese cloth or some filtering material, bring back to a boil and remove from heat. Coagulate with calcium coagulant above or 3 tablespoons white vinegar or lemon juice, warm/reheat for just 30 seconds. Form (press), cut, and cool. Although soy flour can be used, you may get a better tasting milk if your starting material is either whole soybeans or dehulled soybeans. I have not yet tried to make soymilk using Kinako (Japanese soymilk powder). It may produce a pleasant taking milk. However, the flour may not stay in solution and you may have to stir it vigorously and then drink it soon after stirring.

http://www.richters.com/- Richters HerbLetter and place to get a free catalog.

English Muffin Bread.....simple and nooks and cranies for the butter. YUM. Mix together...3 cups flour, 2 pkgs. yeast(or 2-3T. bulk depending on freshness),1 T. sugar, 2 tsp. salt, 1/2 tsp. soda. Add two cups milk and 1/2 cup water that is heated to baby bottle warm(I use instant milk and works fine). Gradually stir in 3 more cups flour to make stiff batter. Grease two bread pans and then sprinkle their bottoms with cornmeal. Spoon in batter. Let rise 45 minutes or so. Bake at 400 degrees about 40 minutes--cool on rack.

Save leftover veggies to be used later in soups. I put veggie and meat leftovers in a large plastic container I have in my freezer and once a month I take out the leftovers in the container and make a nice pot of soup Save breadcrumbs to be used on casseroles or for other toppings. I add some parmesan, romano cheese to the crumbs along with garlic, salt and pepper for a different taste to the crumbs Washing baggies/ziplocks and reuseing them. Remember to discard the baggies that you store meat in. They can carry salmonella poisoning on the inside of the bag from the raw meat. Using dried milk in recipes instead of regular milk.

Thanks for posting that info for us Lois. I didn't realize that dandelions had such nutritional value and lots of vitamins which I am always looking for to get from the foods I eat.

Happy B-Day Momo, and many more...HUGS

OssoBucco Silcilian Style from New Orleans Ossobuco Sicilian Style 6 veal shanks, with marrow 2 cups chicken stock 1 tsp. salt 1 tsp oregano 1 tsp black pepper 2 tsp sweet basil 4 tbsp flour 10 anchovy strips, mashed in olive oil 3 tbsp olive oil 1 tbsp capers 1 cup diced onions 2 strips lemon peel, no pith(white stuff) 4 cloves fresh minced garlic 1/2 stick butter 2 cups peeled tomatoes salt and pepper to taste (for sauce) 1/2 cup dry red wine Salt and pepper the veal shanks and dust them in the flour. Put them into a greased baking pan and roast them in a 450 degree oven until lightly browned. (Turn them once to brown on both sides) Set them aside. Meanwhile, take a 6 qt. dutch oven and heat the olive oil to HOT. Saute the onions and garlic, just watch that the garlic doesn't burn. Add the wine and the tomatoes and cook uncovered over medium-high heat until the liquid reduces to 1/2 its original volume(about 20 min). Now stir the chicken stock, with oregano, basil, anchovy and capers. The reduction should give you a full-bodied sauce-not think, but not watery either. Place the browned shanks into a heavy pan, generously top with the sauce, cover tightly, and bake in 350 oven for about an hour. Then gently remove the shanks (cut they will fall apart) and set them on a platter in warm oven. Put remaining sauce along with the lemon peel into a skillet and bring to high heat. When the sauce is just about to boil, salt and pepper to taste and remove it immediately from the fire, add the butter in small pieces, agitate. DO NOT STIR THE PAN. Blend everything together until smooth and creamy.. Serve the shanks, topped with the sauce, alongside a plate of rotini or any pasta you like. We love angel hair, garlic sauteed zucchini, a loaf of Italian bread, and a chilled glass of wine. Instead of baking in oven, you can cook them on top of the stove in a skillet. But the pan must have a tight lid and the meat should cook only on the 'simmer' setting, very slowly. OssoBucco means 'hollowbone' and is usually done in a deep iron pot, but it can also be cooked in the oven. This recipe is more Sicilian than Milanese, more New Orleans flavor, which is why I love it.

Baked Sesame Chicken 2 tablespoons soy sauce 1/4 cup toasted sesame seeds 2 tablespoons all-purpose flour 1/4 teaspoon salt 1 pinch ground black pepper 4 skinless, boneless chicken breast halves 2 tablespoons butter, melted 1 Preheat oven to 400 degrees F 2 Place soy sauce in a 9x13 inch baking dish. On a piece of wax paper, mix together the sesame seeds, flour, salt and pepper. Dip the chicken pieces in the soy sauce to coat, then dredge in the sesame seed mixture. Arrange in baking dish in a single layer, then drizzle with melted butter. 3 Bake at 400 degrees F (200 degrees C) for approximately 40 minutes, or until chicken is cooked through and tender and juices run clear. Baste with drippings once during cooking time. Garnish with extra sesame seeds if desired, and serve. You can find Sesame seeds in the dollar stores. They are in the spice area.

Tonight for dinner I am making: cranberry pork chops asparagus (1st time this year!!) biscuits mashed potatoes fruit and a home made Banana Nut Cake. Total cost per meal per person- $1.15

How about Sun Tan Lotion ! I pack my items in popped popcorn and they can eat the popcorn so there is no muss and no fuss. If you plastic bag up your items and fill them in with popcorn then close up the bag and box it the popcorn stays pretty fresh I have been told.

Gado-gado Spaghetti Recipe Ingredients 1/2 pound spaghetti or ramen noodles 4 cups water 3 Tbsp plus 1 tsp oil 2 Tbsp sunflower seeds 1 Tbsp dried onion, rehydrated 1/2 Tbsp or one packet powdered bouillon base (see notes) 3 Tbsp brown sugar 1 tsp garlic 1/2 tsp black pepper (optional) 1/2 tsp hot sauce (optional) 1/2 tsp spike (optional) 3/4 cup water, or more as needed 3 Tbsp vinegar 3 Tbsp soy sauce 3 Tbsp peanut butter Sliced green or wild onions, if available Instructions Notes: A spicy peanut butter sauce makes this a light spaghetti dish that is excellent either hot or cold. This dish can have a fairly salty taste. Cut back or eliminate the base if you are concerned about saltiness. This recipe is designed to be made in a camping or hiking environment, but work just as well at home. Break pasta in half and put into boiling unsalted water to which 1 tsp of oil has been added. Cook until done; drain immediately. In a fry pan, heat 3 Tbsp oil and add the sunflower seeds and rehydrated onions. Cook and stir over medium heat for 2 minutes. Add the base with the brown sugar, garlic, other spices if desires, and 3/4 cup water. Add the vinegar and soy sauce. Add peanut butter and stir. Do not burn! To eat this hot, heat the sauce thoroughly and pour over hot spaghetti. This recipe is best cold, and it loses some of its saltiness as it sits. Mix sauce and spaghetti, cool quickly, and serve chilled. If available, sliced green or wild onions as a garnish add to the flavor. Yield: 2 to 3 servings

Canned Butter This is where Low-fat butter and Non-fat butter just don't measure up. Only real butter will can and store without separating into chemicals and water. Ingredients and Instructions 1. Use only highest quality butter (Land O Lakes or equivalent). 2. Heat jelly jars in 250 F.-degree oven for 20 minutes, without rings or seals. 3. While jars heat, melt butter slowly until it comes to a boil. Reduce heat, cover and simmer for 5 minutes. 4. Pour melted butter carefully into heated jars, being careful not to get any butter on rim of jar. 5. Add lid and ring and close securely. They will seal as they cool. Shake jars a few times during cooling to prevent separation, although this step is optional. 6. Put into refrigerator or other cool place until butter hardens. After hardening, butter will store for 3 years.

No-Bake Powerhouse Cookies Recipe Ingredients 1 cup brown sugar 1/4 cup margarine 3 Tbsp powdered milk 4 Tbsp water 1 cup oatmeal 1 cup peanut butter 1/2 cup nuts 1/2 tsp vanilla 1/4 cup chocolate or carob chips Instructions These cookies are designed to be made in a camping or hiking environment, but work just as well at home. Mix sugar, margarine, powdered milk and water in a pan. Bring to a boil. Reduce heat and boil 3 minutes. Stir constantly to prevent scorching. Remove from heat and stir in remaining ingredients. Drop by spoonfuls onto a flat surface such as pan lids. Let sit for about 10 minutes to set. In hot weather, they might not set as well. Yield: about 20 to 24 cookies

Homemade Soymilk Traditionally soymilk is made from whole soybeans, but it can also be made quickly and economically from soy flour. 3 cups water 1 cup soy flour Bring water to a boil, then slowly add 1 cup soy flour (do not use toasted soy flour), stirring constantly with a whisk to prevent lumps. Reduce heat and simmer for 20 minutes, stirring occasionally. Line a colander with cheesecloth or nylon mesh (a nylon stocking works well) and place over a large bowl. Strain the soy flour mixture through the lined colander. Stir sweetener or other flavoring into the strained soymilk and refrigerate

1. Sweet and sour tofu serves 4 - 6 as a side dish 2 cups bell pepper cut into 3/4" squares (mix the colors) 1 carrot, thinly sliced 3/4 cup scallions, cut on the diagonal into 3/4" long pieces (about 1 bunch) 1 generous teaspoon fresh ginger root, finely minced or grated 2 - 3 teaspoons minced garlic 1 - 8 ounce can unsweetened pineapple chunks with juice 1/2 cup apricot fruit spread (use the fruit only, fruit sweetened kind) 1 cup vegetable stock 1 tablespoon tamari or soy sauce 1/4 cup balsamic vinegar or dry sherry 1/4 cup apple cider vinegar 1 tablespoon cornstarch dissolved in 1/4 cup dry sherry or water 1 pound firm tofu cut into 1/2 inch cubes. In a large nonstick skillet saute the bell pepper in the balsamic vinegar or dry sherry for about 5 minutes. Add ginger and garlic to skillet, stir for about 2 minutes. Add pineapple chunks with their juice. Add soy sauce, jam, cider vinegar, tofu adn scallions. Stir and simmer gently for 5 - 10 minutes. Remove from heat. Stir in the dissolved cornstarch to blend well, return to heat and stir constantly until the sauce thickens. Serve with steamed rice. 2. Krab Kakes This recipe is a real treat for vegetarians who miss the seafood specialties of the U.S. East Coast. But would you look at this: there's almost no fat, little salt, lots of protein, and a heck of a lot of flavor! Best served with salad, you can precede these little expressions of delight with a light tomato soup and serve with a seafood cocktail sauce (check the ingredients first!) or simply with slices of lemon. Ingredients: one aseptic (box) package of very firm tofu 2 cups 1-cm-cube bread crumbs 2 tablespoons fresh, minced onion 1 ripe plantain 2 teaspoons lemon juice and pulp 5 dashes Tabasco sauce 4 tablespoons mayonnaise (see below) 8 teaspoons Old Bay (see below) 1/4 cup or less of chopped dried seaweed of your choice 1 teaspoon fresh parsley, chopped Method: Cut the tofu into pieces roughly 1cm by 1cm by 3cm -- you know, the size of picked crab meat. Gently mix it in a large bowl with the bread crumbs. Add the onion and mix again. Process the plantain with the lemon juice and Tabasco sauce in a food processor or with an electric blender until smooth. Add this blend to the tofu mixture and gently stir. Add the mayonnaise, Old Bay, nori, and parsley, and stir. Cover and chill at least one hour. Dust hands with flour and shape the mixture into 12 or 15 patties or balls. Bake on a cookie sheet at 350 degrees F until brown and heated through (30 or 40 minutes). Serve hot, garnished with parsley and a slice of lemon. Squeeze a lemon over them and/or flavor with Tabasco sauce. Notes: Note about mayonnaise: You can purchase prepared vegan mayonnaise from many natural-food stores, and it can also be made from tofu. I don't have a tofu-mayo recipe; Nasoya's "Nayonaise" works well. Note about Old Bay: This is a blend of spices easily found on the U.S. East Coast. Now that McCormick has bought the original company, it's distributed nationwide and can be found in the fresh fish area or spice aisle of any large supermarket. If you can't find it, any other blend of crab boil should do. Preparation time is about an hour. Yields 12 to 15 krab kakes. When preparing this recipe and any other food you enjoy, please use organically-grown vegetables, fruits, grains, and flavorings. The Earth you save may be your own. 3. Super Soy Burgers Pan spray 1 1/2 cups soybeans -- cooked and mashed 3/4 cup brown rice -- cooked 1 egg 3 tablespoons soy sauce 5 scallion -- minced 1 tablespoon nutritional yeast 1 tablespoon cornstarch 2 tablespoons dijon mustard 2 tablespoons fresh mixed herbs -- chopped salt & pepper -- to taste 1. Preheat oven to 400 degrees. 2. In a large bowl, thoroughly combine all ingredients. Let rest for 15 minutes. 3. Form mixture into 8 patties. Place on cookie sheet and bake for 30 minutes, or until golden brown. NOTES : Makes 8 4-ounce patties. 4. MACARONI AND CHEESE WITH SECRET SILKEN TOFU SAUCE 6 to 8 kid-sized servings The same children I tested this on 5 years ago still request this each and every time they come to my house for dinner. This basic macaroni and cheese is rich and comforting. Using pureed silken tofu as a base for the sauce gives the kids a good dose of soy goodness. 10 to 12 ounces elbow macaroni (or other short pasta shape such as cavatappi) 12.3-ounce package silken tofu 2 tablespoons nonhydrogenated margarine 1 1/2 cups firmly packed organic grated cheddar cheese or cheddar-style nondairy cheese Salt to taste Cook the macaroni in plenty of rapidly simmering water until al dente, then drain. Meanwhile, puree the tofu until perfectly smooth in a food processor or blender. Transfer to a medium sauce pan and add the margarine and cheese. Slowly bring to a gentle simmer, stirring often, then cook over low heat until the cheese is thoroughly melted. Combine the cooked macaroni and sauce in a serving container and stir together. Season with salt to taste and serve at once. VARIATION: Bake in a casserole dish at 400 degrees for 20 to 30 minutes, or until the top is golden and crusty. 5. SOY DELI HEROES Makes one sandwich This is a good sandwich idea for hungry teens. The array of choices in the soy “deli” have helped expand vegetarian lunch options. This recipe is for one sandwich; increase the quantities as needed if you are making more than one. 6- to 7-inch hero roll Soy mayonnaise Mustard 2 to 3 soy deli slices, “Foney Baloney,” chicken or turkey-style slices, or Canadian “bacon,” cut in halves 1 slice American-style soy cheese or rice cheese, optional Very finely shredded lettuce Very thinly sliced firm plum tomato Dill pickle, optional Split the hero roll lengthwise. Spread one half with soy mayonnaise, and the other with mustard. Line one half with the deli slices and the other with the cheese if it is being used (if not, line both halves with deli slices. Top one half with the lettuce and the other with the tomato slices. Put the halves together and wrap tightly with plastic wrap. Wrap up a pickle to go along with the sandwich if desired. 6. MOM'S "TUNA"-NOODLE CASSEROLE Serves: 6 to 8 Avegan version of an old-fashioned casserole. 12 ounces ribbon noodles 1 tablespoon light olive oil 3 medium celery stalks, diced 1 cup sliced mushrooms 2 cups soy or rice milk 1/4 cup unbleached white flour 8-ounce package baked tofu, finely diced 2 to 3 scallions, sliced Salt and freshly ground pepper to taste Wheat germ for topping Preheat the oven to 350 degrees. Bring water to a boil in a large pot. Add the noodles and cook until just tender, according to package directions. In the meantime, heat the margarine or oil in a medium-sized saucepan. Add the celery dice and saute over medium heat for 3 to 4 minutes. Add the mushrooms and continue to saute until the mushrooms are wilted. Pour 1 1/2 cups of the soy or rice milk into the saucepan and bring to a simmer. Combine the remaining milk with the flour in a small bowl and stir until the flour is smoothly dissolved. Slowly pour into the saucepan, stirring constantly. Simmer gently until the sauce has thickened, then remove from the heat. When the noodles are done, drain them, then return them to the pot. Pour in the sauce, then add the baked tofu and scallions and season to taste with salt and pepper. Transfer the mixture to an oiled, large shallow casserole dish. Top generously with wheat germ. Bake for 30 to 35 minutes, or until the top is golden brown and beginning to get crusty. Allow to cool for 5 minutes, then cut into squares to serve. 7. Chili Cheese Dog Casserole 1 package (16 oz.) MORNINGSTAR FARMS® AMERICA'S ORIGINAL VEGGIE DOG™ 1 can (22 oz.) chili beans 6 slices American cheese 1 tube (11 oz.) refrigerated breadsticks 1. Split MORNINGSTAR FARMS AMERICA'S ORIGINAL VEGGIE DOGS lengthwise and arrange in bottom of greased 8 x 12-inch (2 quart) baking dish. Spread chili beans evenly over veggie dogs. Top with cheese slices. 2. Unroll breadstick dough keeping a continuous sheet of dough. Carefully place dough on top of cheese allowing dough to conform to shape of pan. 3. Bake at 375° F about 30 minutes or until rolls are lightly brown. 8. Chik Nuggets™ Noodle Casserole 1 cup processed cheese spread 1 can (10 3/4 oz.) condensed cream of mushroom soup 1/2 cup fat-free milk 1 1/2 cups frozen peas 1 package MORNINGSTAR FARMS® CHIK NUGGETS™ thawed, cut in quarters 2 cups drained, cooked egg noodles 1/8 teaspoon pepper 1/2 cup KELLOGG'S CORN FLAKES® cereal 1. In 4-quart saucepan, heat cheese, soup, milk, and peas, stirring frequently, until hot and combined. Stir in MORNINGSTAR FARMS CHIK NUGGETS, noodles, and pepper. Place in 2-quart casserole coated with vegetable cooking spray. 2. Bake at 350° F about 20 minutes or until heated through. Sprinkle with potato chips and return to oven about 5 minutes or until chips start to brown. Serve hot. 9. Chik Patties® Parmesan 1/2 cup chopped onion 2 cloves minced garlic 1 tablespoon olive oil 12 ounces tomato paste 2 1/2 cups water 1 1/4 teaspoons dried oregano 1 1/4 teaspoons dried basil 1 teaspoon sugar 1/8 teaspoon pepper 2 cups cooked pasta 1 package (10 oz.) MORNINGSTAR FARMS® CHIK PATTIES® Breaded Veggie Patties 4 ounces shredded low-fat Mozzarella cheese, divided 2 tablespoons parsley flakes 1. In large saucepan, sauté onion and garlic in oil until tender. Add tomato paste, water, oregano, basil, sugar, and pepper. Heat until boiling. Reduce heat and simmer 30 minutes. 2. Prepare MORNINGSTAR FARMS CHIK PATTIES Breaded Veggie Patties according to package directions. 3. Pour pasta into 2-quart baking dish coated with cooking spray. Spread 1 cup sauce evenly over pasta. Arrange MORNINGSTAR FARMS CHIK PATTIES Breaded Veggie Patties in dish and top with 1/2 of the cheese. Cover with remaining sauce; sprinkle with remaining cheese and parsley flakes. Bake at 350° F for 10 to 15 minutes. Serve immediately. 10. Blueberry Cheesecake Crust 1/2 cup graham cracker crumbs 1 tablespoon sugar Filling 2 pounds low-fat vanilla yogurt 1/2 cup MORNINGSTAR FARMS® BETTER'N EGGS™ 1/2 cup sugar 3 tablespoons cornstarch 1 1/2 cups frozen blueberries, thawed and drained 1. Drain yogurt over cheesecloth or paper coffee filters in refrigerator for at least 8 hours. 2. Generously spray spring form pan with non-stick cooking spray. Combine crumbs with one tablespoon sugar and spread evenly over bottom of pan. 3. In a mixing bowl, combine drained yogurt, MORNINGSTAR FARMS BETTER'N EGGS, sugar and corn starch. Mix well. Fold in blueberries and pour into pan. 4. Bake at 325º F 1 hour or until center of cake is firm to touch. Breakfast Pizza 1/2 package MORNINGSTAR FARMS® Breakfast Strips 1 package (10 oz.) refrigerated pizza crust 1 cup MORNINGSTAR FARMS® Sausage Style Recipe Crumbles 2 cartons (4 oz. each) MORNINGSTAR FARMS® SCRAMBLERS®, thawed per package directions 1 cup shredded mozzarella cheese 1. Prepare MORNINGSTAR FARMS Breakfast Strips per package directions. Cut into bite size pieces. 2. Line a 9 x 12-inch glass pan with pizza crust. Pat crust half-way up the side. Spread the breakfast strip pieces evenly on the crust, followed by MORNINGSTAR FARMS Sausage Style Recipe Crumbles. Pour MORNINGSTAR FARMS SCRAMBLERS over mixture in pan. Top with cheese. 3. Bake at 350º F for 25 to 30 minutes or until crust is golden brown.

Left over pizza chips cookies and my soup and jello

Hey Momo I also put kraut on my mashed potatoes when we have pork chops... On top of the Kraut I put corn and then add applesauce around the base of the potatoes... sounds wierd but it has a sweet and sour taste that taste good...

I wanted to post recipes to some edible plants that we may have to look for in the future to feed our families in times of emergency. Here goes: 1. Fried Dandelion Blossoms new blossoms on short stems 1 c. milk 1/2 tsp. salt hot cooking oil 1 egg 1 c. flour pinch of pepper Pick new dandelion blossoms, those on short stems, and rinse well in cool, lightly salted water. Cut off the stem ends close to the flower heads, leaving only enough to hold the petals together, because the stems and greenery are bitter. Roll the dandelion flowers in paper towels to blot up the excess moisture, then dip each one in a batter made of 1 egg, beaten, with 1 cup milk, 1 cup flour, 1/2 teaspoon salt and a pinch of pepper. Drop the batter-coated blossoms into deep hot fat (375 degrees) and fry until lightly browned. Drain on absorbent paper; Sprinkle with more salt, if needed, and serve at once as a hot hors d'oeuvre. 2. Dandelion Jelly 1 qt. dandelion flowers 1 qt. water 1 tsp. lemon juice 1 box Sure-Jell Cook together for 3 minutes the flowers and water. Strain and save juice. Follow directions on Sure-Jell box using dandelion water. Bring to a boil, then add 4 1/2 cups sugar and lemon juice. 3. CHESTNUT FISHCAKES At a push these can be made without eggs to bind, and are better when a little thinner than those pictured. Mix chestnut meal [cooked chestnuts simply mashed with a fork] with an equal amount of ground or mashed raw fish. Add 1 egg yolk per cup of the mixture. Season and make into patties. Dust with flour and shallow fry in about ½-inch of oil for 2-3 minutes on each side or until nicely browned. 4. ROSEHIP PURÉE Pureéd rosehips can be used as the basis of a soup, for a sauce to accompany meat, or used as seen above. Remove the stems and burs from the hips then split lengthwise and remove the seeds - a bit of a tedious job best done with a blunt knife. Place the prepared hips in a pan with an equal amount of water. Bring to the boil and then simmer gently until largely softened [top up with water if necessary]. Remove from the heat and allow to cool, then either mash with a fork or run through a blender. Your rosehip purée is ready for use. 4. NETTLE & ROSEHIP FISHBALLS It's the end of the year and you wonder what to do with those old looking nettles which tend to get gritty. One way is to mince the leaves and add them to fishcakes Simply pour boiling water over the picked leaves to destroy the stings, place in a blender [or pulverize between smooth stones], remove any remaining stalk material, then sweat the purée in a little butter for a couple of minutes. Allow to cool, then mix with mashed/ground raw fish [Dace in this case], egg yolk and seasoning [3 parts raw fish to 1 part nettle, and 1 yolk per cup of mixture]. Roll into 1-inch sized balls and dunk in flour. Deep fry in hot oil until golden brown. 5. Dandelion Soup Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Tbsps. Butter 2 Tbsps. Flour 2 Cups Milk 2 Cups Dandelion Flowers 1/8 Tsp Celery Seed 1/8 Tsp Thyme 1 Bay Leaf Melt butter in a medium saucepan over low heat. stir in the flour to make a roux. Stir in the milk a little at a time until smooth. Mix in the dandelions, celery seed, thyme, and bay leaf. Simmer until the flowers are tender, 15-20 minutes. 6.Marigold and Dandelion Eggs Not recommended for people with hay fever or pollen allergies. If you are in doubt, don't make this one and try the variation instead. Also make certain that you obtain your flowers from a pesticide-free source. The marigold is said to be one of the flowers which gives forth small bursts of light, usually near twilight on clear days, like a beacon or flash of insight. In the language of flowers, dandelions are ancient oracles. They are also high in vitamin C. Make certain the flowers you use are pesticide free! Ingredients 4 whole dandelion buds (pesticide free) 2 tablesthingys butter 2 marigold blossoms, chopped (pesticide free) 4 eggs 1/4 cup cream or milk 1/8 tsp salt 1/8 tsp pepper 1/8 tsp nutmeg Pick the dandelion buds when they are just about to open. Melt the butter in a frying pan over low heat. Saute the dandelions until they open wide. Beat the marigold, eggs, cream, salt, pepper and nutmeg in a small bowl. Pour over the dandelions which will poke through. Cover; cook over low heat until the egg is set and dry on top. Fold in half. Makes 2 servings Variation: For the same magickal results without the flowers, substitue 1 cup dried cashew nuts, 1/4 tsp orange rind, and 1/4 diced, peeled oranges. The best thing to do is go to a local book store and pick up a copy on edible wild plants. I think Euell Gibbons may have this type of book out and like the rest of these types of books have illustrations of what the plants look like. Also a book on herbal remedies is good to have but before you use any remedy from the book ask your doctor if its all right to use the herbs. Some herbs clash with synthetic medicines and can cause major problems and even death if mixed together.

Thanks so much for posting this Darlene! Our servicemen and women give so much for us and never ask for anything in return and if they do they ask for little.

Basic Tomato Pizza (makes 8 servings) 1 10-ounce (300 g) tube refrigerated pizza dough cornmeal 1 teaspoon (5 ml) olive oil 1 teaspoon (5 ml) crushed dried oregano 1/2 teaspoon (2.5 ml) crushed dried basil 2 plum tomatoes, 6 ounces (150 g) total, thinly sliced 1/2 cup (60 g) shredded part-skim mozzarella cheese Open the dough package and on a lightly floured surface, roll out to roughly form a 10-inch (25 cm) circle. Place the crust on a cookie sheet which has been lightly sprinkled with cornmeal. Finish shaping by pulling and stretching the dough. Transfer the crust to the prepared grill (see above) and grill for about 3 minutes, until the top of the dough puffs and the underside is crisp and lightly browned. Using a large metal spatula, turn the crust over. Brush the cooked top with olive oil and sprinkle with oregano and basil. Arrange tomatoes over the crust and top with the shredded cheese. Continue to grill for another 4 to 5 minutes, until the pizza is cooked through, the dough lightly browned, and the cheese melted. To insure even cooking, use tongs to rotate the pizza two or three times during the cooking period, taking care not to knock off the topping. Per serving: 112 calories (24% calories from fat), 5 g protein, 3 g total fat (1.1 g saturated fat), 16 g carbohydrate, 1 g dietary fiber, 4 mg cholesterol, 236 mg sodium Diabetic exchanges: 1/2 lean protein (meat), 1 carbohydrate (bread/starch)

Sauerkraut Dinner (makes 6 servings) 2 medium russet potatoes, scrubbed and sliced 1/4-inch thick 2 medium onions, sliced and separated into rings 2 medium carrots, peeled and sliced 1/2-inch thick 2 medium ribs celery, sliced 1/4-inch thick 2 large garlic cloves, minced 1 14 1/2-ounce (435 g) can no-salt-added canned tomatoes with juice 1 32-ounce (960 g) jar sauerkraut, drained 1/2 cup (120 ml) unsweetened apple juice 1/2 teaspoon (2.5 ml) caraway seeds 1/2 teaspoon (2.5 ml) freshly ground pepper 1 1/2 pounds (720 g) fully-cooked smoked turkey kielbasa, cut into 6 pieces Put potatoes, onions, carrots, celery, and garlic in a 5-quart (5-liter) or larger crockery slow cooker. Drain juice and reserve juice from tomatoes. Coarsely chop tomatoes and add to slow cooker. Top with sauerkraut. In a glass measuring cup, combine apple juice, reserved tomato juice, caraway seeds, and pepper. Pour over sauerkraut. Do not stir. Top with pieces of turkey kielbasa. Cover and cook on low for 7 to 9 hours or on high for 3 1/2 to 4 1/2 hours. To serve, pile sauerkraut and vegetables onto a large platter. Top with pieces of kielbasa. Serve hot. Per serving: 282 calories (20% calories from fat), 22 g protein, 10 g total fat (2.9 g saturated fat), 29 g carbohydrates, 7 g dietary fiber, 74 mg cholesterol, 1887 mg sodium* Diabetic exchanges: 3 lean protein, 2 carbohydrate (1 bread/starch, 3 vegetable)

Family Swiss Steak (makes 6 servings) 2 tablespoons (18 g) unbleached all-purpose flour 1/2 teaspoon (2.5 ml) crushed dried thyme 1/4 teaspoon (1.25 ml) sweet paprika 1 1/2 pounds (720 g) boneless beef round steak, cut 1 inch (2.5 cm) thick 1 tablespoon (15 ml) Worcestershire sauce canola oil cooking spray 1 large garlic clove, peeled and thinly sliced 2 medium celery ribs, thinly sliced 2 medium onions, peeled and thinly sliced 4 medium plum tomatoes, thinly sliced 1/2 cup (120 ml) reduced-sodium canned beef broth In a small bowl, combine flour, thyme, and paprika. Using a pastry brush, brush steak pieces with Worcestershire sauce. Dredge in flour mixture. Lightly coat a large nonstick skillet with cooking spray. Place on stove over medium-high heat. Add steak pieces and brown on both sides, about 5 minutes per side. Transfer steak pieces to a 3-quart (3-liter) or larger crockery slow cook. Top with garlic slices, celery, onions, and tomatoes. Pour beef broth over the top. Do not stir. Cover and cook on low for 8 to 10 hours or on high for 4 to 5 hours. To serve, transfer steak pieces and vegetables to a heated serving platter. Spoon any pan juices over the top and serve at once. Per serving: 191 calories (21% calories from fat), 28 g protein, 4 g total fat (1.4 g saturated fat), 8 g carbohydrates, 2 g dietary fiber, 71 mg cholesterol, 102 mg sodium Diabetic exchanges: 3 lean protein, 1/2 carbohydrate (1 1/2 vegetable)

Meat and Cheese Subs (makes 6 servings) 1 14 1/2-ounce (435 g) loaf of Italian or Parisian style crusty bread, sliced in half lengthwise with soft inside discarded leaving 3/4-inch (1.9 cm) shell intact 6 ounces (180 g) roasted turkey breast, shaved thin 6 ounces (180 g) low salt, low fat ham, shaved thin 4 ounces (120 g) skim milk Swiss cheese, sliced thin 1 large firm ripe tomato, 1/2 pound (240 g), thinly sliced 1/2 cucumber, 4 ounces (120 g) peeled and thinly sliced 2 cups (110 g) shredded iceberg lettuce Line the bottom half of the bread with turkey, ham, and cheese. Top with tomato and cucumber slices. Spread the lettuce over the top. Top with the second bread half and tightly wrap in plastic wrap or aluminum foil. Chill for at least 2 hours or overnight. When ready to serve, slice off and discard the bread ends. Cut the remaining sub into 6 portions. Per serving: 263 calories (15% calories from fat), 22 g protein, 4 g total fat (1.7 g saturated fat), 33 g carbohydrate, 3 g dietary fiber, 31 mg cholesterol, 998 mg sodium Exchanges: 2 very lean meat, 2 carbohydrate (2 bread/starch)

This recipe has a diabetic exchange list at bottom butter flavored cooking spray 1 small onion (4 ounces,120 g)) sliced thin 4 ounces (120 g) mushrooms, sliced thin 1 clove garlic, minced 1 tablespoon (15 ml) low fat, low salt mayonnaise 1/4 teaspoon (1.25 ml) prepared horseradish 2 teaspoons (10 ml) ketchup 1 teaspoon (5 ml) Worcestershire sauce 1/4 teaspoon (1.25 ml) Dijon mustard 4 4-ounce (120 g) boneless, skinless chicken breasts 4 multigrain crisp rolls, about 1 ounce (30 g) each, cut in half horizontally Preheat grill or broiler. Coat a nonstick skillet with cooking spray. Sauté the onions and mushrooms over medium high heat until they are cooked through and begin to brown. Add the garlic and cook for two minutes. Set aside. In a small cup combine the mayonnaise, horseradish, ketchup, Worcestershire sauce and mustard. Set aside. Grill the chicken until done, about 5 minutes per side. Allow to stand for 5 minutes. Cut into thin slices. Heat the rolls on the grill just before assembling the sandwiches. To serve: Place 1 teaspoon (5 ml) of the sauce on the bottom of each roll. Top with chicken slices, onions and mushrooms. Serve warm. Per serving: 238 calories (16% calories from fat), 30 g protein, 4 g total fat (1.5 g saturated fat), 19 g carbohydrates, 2 g dietary fiber, 67 mg cholesterol, 272 mg sodium Diabetic exchanges: 3 very lean protein, 1 carbohydrate (1 bread/starch, 1 vegetable)

Identifying and Harvesting Edible and Medicinal Plants in Wild (and Not So Wild) Places http://www.wildmanstevebrill.com/Books.Fol...lder/Roots.html