Dee

For those of you who are interested in earning points for free gift certificates to brand name stores, Join www.mypoints.com This is what you get when you earn rewards: Redeem your Points for air travel, fine dining, merchandise and more from great partners like Kmart, Barnes & Noble Booksellers, Marriott, Macy's, Hollywood Video, and the Olive Garden. I have earned thousands of dollars in merchandise and free meals and I mean Thousands from sites like mypoints. take a few seconds out of your day to click away to earn those points which will get you gift certificates for free meals, books, videos, clothes and more. I can't remember how many accounts you can have but some sites allow four accounts per family members.

My Points: Earn points by visiting websites, and exchange them for free CD's and gift vouchers for places such as Argos, Dixons, B & Q, Woolworths and Boots. The more you collect, the more free stuff you can get. http://www.mypoints.co.uk/mypointslogin1.a...AE85B03B39D6AC8 I belong to the MyPoints in the States and This is how we eat out for free or buy products for free. Red Lobster, Walmart, Pizza Hut, Target, Record Shops are just a few of the places where I earn free gift certificates for meals... KFC is another over here in the US. I have purchased books, cds and videos and dvds, a rotisserie and tons of other brand name products for free and no shipping and handling from the places. My Points is great1

Lowie I am posting a freebie for movie tickets and I wondered if it was in your neck of the woods? Go to the freebie page L.

This is the old fashioned recipe that my mother makes. Can you guess what Mr. Reci is going to have for dessert tomorrow night?

Chocolate Cake for 100 3 pounds all-purpose flour 4 pounds granulated sugar 2-1/4 tablespoons salt 4 tablespoons baking powder 1 pound unsweetened cocoa powder 6 ounces nonfat dry milk 4-1/4 cups shortening 6-2/3 cups water 20 eggs 4 tablespoons vanilla Blend flour, sugar, salt, baking powder, cocoa and dry milk together in a large mixing bowl. Add shortening and 4-2/3 cups water (1/2 cup plus 2 tablespoons) to dry ingredients. Beat until well-blended. Scrape down bowl and beat again at a faster pace for 2 minutes. Combine eggs, remaining 2 cups water and the vanilla. Add slowly to creamed mixture while beating. Once mixture has been incorporated, beat for 3 minutes. Divide batter into 2 greased and floured 18- by 26-inch sheet pans. Bake 30-35 minutes at 375 degrees. Once cooled, top with icing or whipped cream.

8 heads lettuce 3 bunches celery, preferably hearts 4 cukes 4 pkg. tomatoes 2 pkg. radishes 2 red onions 2 green peppers --- 2 lg. bottles salad dressing. Mix dressing with salad just before serving, tossing to mix well. Ranch, Thousand Islands and Italian are the 3 most popular in order of popularity.

LCM go into the freebie forum for today. I posted a link for Teen vegetarians to access. This site send Teen Vegans recipes and other freebies.- Enjoy

4 cans of great northern beans ( 48 oz. each) 4 cups chopped onion 2 lbs. dark brown sugar 1 bottle ketchup (28 oz.) 1 can crushed pineapple, drained (20 oz.) 1/3 cup vinegar Combine all ingredients; mix well. Divide among 4 greased 13x9x2" baking pans. Cover tightly; bake at 350°F for 1½ hours. Uncover and bake 20-30 minutes more. Serves 80-100

Au Gratin Potatoes and Ham 20 pounds red potatoes 8 pounds fully cooked ham, cubed 4 cans (10¾ oz. each) condensed cream of celery soup, undiluted 2 quarts milk ½ cup all-purpose flour 4 pounds process American cheese, cubed 6 lbs of Sharp Cheddar Cheese cubed 2 tsp. pepper 2 tsp. paprika Cook potatoes until tender; cool. peel if desired and cut into cubes. place about 6 cups of potatoes each in eight greased 13-in. x 9-in. x 2-in. baking pans. Add about 3½ cups of cubed ham to each pan. In a large Dutch oven over medium heat, combine soup, milk and flour until smooth; bring to a boil. Cook and stir for 2 minutes or until thickened. Add cheese, pepper and paprika. Reduce heat and cook until cheese is melted. pour about 2¼ cups of sauce into each pan. Cover and bake at 350° for 40 minutes. Uncover and bake 5-10 minutes longer or until bubbly. Yield: 140 (1 cup) servings

Cornflake Cookies 2 cups flour 1 tsp. baking soda 1/2 tsp. salt 1/2 tsp. baking powder 1 1/4 cups shortening 1 cup white sugar 1 cup brown sugar 2 eggs (well beaten) 1 tsp. vanilla 2 cups coconut 2 cups cornflakes Combine flour,baking soda, salt and baking powder. Set aside. Cream shortening and sugars together. Beat until light. Add eggs and vanilla. Combine dry ingredients and creamed mixture. Add coconut and cornflakes. Drop by spoonfuls onto greased baking sheet. Bake at 350 degrees for 8-10 minutes. Hope you enjoy this recipe as much as we do! Good luck.

Zucchini Cupcakes with Caramel Frosting 3 large eggs 1-1/3 cups sugar 1/2 cup vegetable oil 1/2 cup orange juice 1 tsp almond extract 2-1/2 cups flour 2 tsp cinnamon 1 tsp baking powder 1 tsp baking soda 1 tsp salt 1/2 tsp ground cloves 1-1/2 cups shredded zucchini ---Frosting--- 1 cup packed brown sugar 1/2 cup butter 1/4 cup milk 1 tsp vanilla 1-1/2 cups powdered sugar -- (1 1/2 to 2) In mixing bowl, beat eggs, sugar, oil, orange juice and extract. Combine dry ingredients; add to the egg mixture and mix well. Fill greased or paper-lined muffin cups 2/3 full. Bake at 350° for 20-25 minutes or until cupcakes test done. Cool 10 minutes, then remove to wire rack to cool completely. Frosting: Combine brown sugar, butter and milk in a saucepan; bring to a boil over medium heat. Cook and stir for 2 minutes. Remove from heat; stir in vanilla. Cool to lukewarm. Gradually beat in powdered sugar until frosting reaches desired consistency. Frost cupcakes. Yields 1-1/2 to 2 dozen cupcakes. Per Serving (excluding unknown items): 243 Calories; 9g Fat (33.5% calories from fat); 2g Protein; 39g Carbohydrate; 1g Dietary Fiber; 34mg Cholesterol; 213mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 2 Other Carbohydrates. NOTES : Next time I would sift the powdered sugar into the saucepan to avoid little lumps of sugar in the frosting. Also, even though I used 2 cups of powdered sugar, the consistency was very thin. More than a glaze, but not as thick as, say, a chocolate frosting. Excellent taste, though, not a step to skip, as the caramel frosting really makes the recipe! I also will make some cream cheese frosting for some of the cupcakes.

Veal and Peppers Stew over Brown Rice Broccoli Canned Peaches and Ice Cream for Mr. Reci Total Cost of Meal:$ 2.25 per person.

I am sitting here with my box of Splenda and I will type in what is on the box then I will give you my opinion of the product. Splenda is a no calorie sweetener that is made from sugar and taste like sugar. It has no calories and less than one carb a serving. ( thats what some of the info on the box says) Now my opinion. I use Splenda in everything now. When your using it in a recipe you measure it out just like you would regular sugar. I made Strawberry Shortcake and used it to sweeten the berries and you would swear you were eating berries with sugar on them. Its an excellent product. I also use it in cereal and all baked goods to cut calories and carbs. Like I said you can use it just like sugar. Before you buy it go to their website. I think its : www.splenda.com and ask them for free samples and recipe cards. You can try the product before you buy it. Splenda does not have that aftertaste that products like sweet and low have. The info to get in touch with them is: www.splenda.com , or you can call them at their toll free number which is 1-800-777-5363. I hope this helps.

We have two library systems in my area. One is the County Library and then the Four County Library System which has separate smaller libraries scattered throughout the area. I go to both. The Four County has that Royal Family Magazine from Britain. Can't think of the name of it right now but I love to read all about the royals lowie... ( don't roll your eyes girl, LOL) and we have books books and more books plus magazines, computers, dvd's cassettes movies on vhs, music .. just about everything you can think of. They have poetry readings at the librarys and childrens story time on weekends. There is a gift shop where you can purchase used books for pennies and lots of lounge areas ... they have everything imaginable. I usually take out more than twenty books each weekend then bring them all back the next week as I am usually finished with them early in the week.

You sound like you have been talking to Mr. Reci, Caveman! I inherited my Italian looks from both parents, olive skin, neck lenght dark brown hair and very large wide eyes brown/black almost like coal. I don't use much makeup even when we go out because my eyelashes are so thick they don't need mascara. I might pink up my cheeks a little and put a nice pale lipstick on. All in all everyday looks consist of a pony tail and clean glowing skin with no makeup. I do put just a light touch of lipstick on before Mr. Reci comes home from work for his homecomming kisses. I sound like an ad from a fashion magazine by cracky! No so though. I also inherited my maternal side of the familys big bum and bump on the bridge of my nose which I had shaved off 10 years ago. I don't think its what a person looks like that makes them beautiful anyway. Its whats inside their heart that shines on their outside that makes them beautiful. There is nair an ugly person in this world of ours.

Hi Pam, Nice to make your acquaintence

This is a great idea Snowy.. Count me in! I will be contacting you shortly.

How about: Addictive Sweet Potato Burritos Ingredients 3 teaspoons vegetable oil 1 onion, chopped 4 cloves garlic, minced 6 cups canned kidney beans, drained 2 cups water 3 tablespoons chili powder 2 teaspoons ground cumin 4 teaspoons prepared mustard 1 pinch cayenne pepper, or to taste 3 tablespoons soy sauce 4 cups cooked and mashed sweet potatoes 12 (10 inch) flour tortillas, warmed 8 ounces shredded Cheddar cheese Directions 1 Preheat oven to 350 degrees F (175 degrees C). 2 Heat oil in a medium skillet, and saute onion and garlic in until soft. Stir in beans, and mash. Gradually stir in water, and heat until warm. Remove from heat, and stir in the chili powder, cumin, mustard, cayenne pepper and soy sauce. 3 Divide bean mixture and mashed sweet potatoes evenly between the warm flour tortillas. Top with cheese. Fold up tortillas burrito style. 4 Bake for 12 minutes in the preheated oven, and serve or 2. Italian Portobello Sandwiches: Ingredients 1 teaspoon olive oil 2 cups sliced portobello mushroom caps 2 (1/4 inch thick) slices red onion, separated into rings 1/4 cup fat-free mayonnaise 2 tablespoons chopped fresh basil 1/4 teaspoon freshly ground black pepper 4 (1.5 ounce) slices sourdough bread 2/3 cup bottled roasted red bell peppers 2 slices Provolone cheese Directions 1 Heat olive oil in a large nonstick skillet over medium heat. Add mushrooms and onion; cover and cook 7 minutes or until onion is tender, stirring occasionally. Remove from heat; cool. 2 Combine the mayonnaise, basil, and black pepper. Spread 1 tablespoon mayonnaise mixture on each bread slice; layer each of 2 slices with 1/3 cup bell peppers, 1/2 cup mushroom mixture, and 1 slice of cheese. Top with remaining bread slices. Cut each sandwich in half. or 3. Mock Tuna Salad made with garbonzo beans: Ingredients 1 (19 ounce) can garbanzo beans, drained and mashed 2 tablespoons mayonnaise 2 teaspoons spicy brown mustard 1 tablespoon sweet pickle relish 2 green onions, chopped salt and pepper to taste Directions 1 In a medium bowl, combine garbanzo beans, mayonnaise, mustard, relish, chopped green onions, salt and pepper. Mix well. or 4. A Tempeh Reuben : Ingredients 1 slice tempeh 1/4 cup sauerkraut 1 slice Swiss cheese 1 tablespoon thousand island salad dressing 2 slices rye bread 1/2 tablespoon butter Directions 1 Heat a skillet over medium heat. Spread butter over one side of one slice of bread. Place bread butter-side-down into skillet, and top with tempeh, Swiss cheese, and then saurkraut. Spread butter on the remaining slice of bread, and place on top of saurkraut. Cook until toasted on one side, flip, and continue cooking until cheese melts. or 5. Teiyaki Wraps: Ingredients 2 cups uncooked white rice 2 tablespoons olive oil 1 onion, chopped 1 red bell pepper, chopped 1 small zucchini, chopped 1 small yellow squash, chopped 1 1/4 cups teriyaki sauce 3 tablespoons soy sauce 2 teaspoons garlic powder 1/2 teaspoon salt 1 teaspoon ground black pepper Directions 1 In a saucepan bring 4 cups of water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. 2 Heat olive oil in a large skillet over medium heat. Saute onion, bell pepper, zucchini and yellow squash, until onions are tender. Stir in the teriyaki sauce. When the vegetables are tender, stir in the cooked rice, soy sauce, garlic powder, salt and pepper. Simmer for 3 to 5 minutes. 3 Wrap in flat bread or tortillas, and add a slice of cheese, if desired. or 6. Lentils and Rice Ingredients 6 tablespoons olive oil 1 large white onion, sliced into rings 1 1/3 cups uncooked green lentils 3/4 cup uncooked long-grain white rice salt and pepper to taste 1/4 cup plain yogurt (optional) Directions 1 Heat the olive oil in a large skillet over medium heat. Stir in the onions, and cook about 10 minutes, until browned. Remove from heat, and set aside. 2 Place lentils in a medium saucepan with enough lightly salted water to cover. Bring to a boil, reduce heat, and simmer about 15 minutes. 3 Stir rice and enough water to cover into the saucepan with the lentils. Season with salt and pepper. Cover saucepan, and continue to simmer 15 to 20 minutes, until rice and lentils are tender. 4 Mix half the onions into the lentil mixture. Top with sour cream and remaining onions to serve. or 7. Barley Bake Ingredients 1/4 cup butter 1 medium onion, diced 1 cup uncooked pearl barley 1/2 cup pine nuts 2 green onions, thinly sliced 1/2 cup sliced fresh mushrooms 1/2 cup chopped fresh parsley 1/4 teaspoon salt 1/8 teaspoon pepper 2 (14.5 ounce) cans vegetable broth Directions 1 Preheat oven to 350 degrees F (175 degrees C). 2 Melt butter in a medium skillet over medium high heat. Stir in onion, barley, and pine nuts. Cook and stir until barley is lightly browned. Mix in green onions, mushrooms, and parsley. Season with salt and pepper. 3 Transfer the mixture to a medium baking dish, and stir in the vegetable broth. 4 Bake 1 hour and 15 minutes in the preheated oven, or until liquid has been absorbed and barley is tender. or 8. Quinoa Pudding: Ingredients 1 cup quinoa 2 cups water 2 cups apple juice 1 cup raisins 2 tablespoons lemon juice 1 teaspoon ground cinnamon, or to taste salt to taste 2 teaspoons vanilla extract Directions 1 Place quinoa in a sieve and rinse thoroughly. Allow to drain, then place quinoa in a medium saucepan with water. Bring to a boil over high heat. Cover pan with lid, lower heat, and allow to simmer until all water is absorbed and quinoa is tender, about 15 minutes. 2 Mix in apple juice, raisins, lemon juice, cinnamon, and salt. Cover pan and allow to simmer for 15 minutes longer. Stir in vanilla extract. Serve warm. or 9. Vegetarian Shepherd's Pie: Vegetarian Shepherd's Pie II Submitted by: Ron Souliere Makes 8 servings Prep Time: 15 Minutes Cook Time: 1 Hour Ready in: 1 Hour 15 Minutes Average Rating: ***** 3 Ratings 3 Reviews " This was our first vegetarian recipe and has withstood the test of time, now one of our staple recipes. " ADD: to Meal Plan | Pantry | Nutri·Planner™ Print: 3x5 | 4x6 | full page Add: to Recipe Box | to Shopping List Email: Recipe | a Recipe Ecard Convert: Metric | U.S. Standard View: Reviews | Notes | Nutrition Info Ingredients 2 cups vegetable broth, divided 1 teaspoon yeast extract spread 1/2 cup dry lentils 1/4 cup pearl barley 1 large carrot, diced 1/2 onion, finely chopped 1/2 cup walnuts, coarsely chopped 3 potatoes, chopped 1 teaspoon all-purpose flour 1/2 teaspoon water salt and pepper to taste Directions 1 Preheat oven to 350 degrees F (175 degrees C). 2 In a large saucepan over medium-low heat, combine 1 1/4 cups broth, yeast extract, lentils and barley. Simmer for 30 minutes. 3 Meanwhile, in a medium saucepan combine remaining 3/4 cup broth, carrot, onion and walnuts; cook until tender, about 15 minutes. 4 Meanwhile, bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash. 5 Combine flour and water and stir into carrot mixture; simmer until thickened. Combine carrot mixture with lentil mixture and season with salt and pepper. Pour mixture into a 2 quart casserole dish. Spoon mashed potatoes over lentil mixture. 6 Bake in preheated oven until lightly browned on top, about 30 minutes. or 10. Braised Tofu ( this is really good) Ingredients 1 (14 ounce) package firm tofu cooking spray 3 teaspoons sesame oil, divided 1 (8 ounce) can water chestnuts, drained 8 ounces fresh shiitake mushrooms, stems removed 1 1/2 cups snow peas, trimmed 1/2 cup oyster sauce 1 cup water Directions 1 Slice tofu block into 3 long slabs lengthwise. Wrap each slab in paper towels, and press to squeeze out excess water. 2 Coat a large skillet with cooking spray, and then add 2 teaspoons sesame oil. Once the oil is hot, add the tofu slabs to the skillet. Fry for about 5 minutes on each side, or until delicately browned. 3 Remove tofu from skillet, and slice into cubes. Add the remaining teaspoon sesame oil to the skillet, and stir fry the water chestnuts, mushrooms and snow peas. Mix together water and oyster sauce, and add to the skillet along with the tofu. Cover, and cook over low heat for about 10 minutes. or 11. Potato Casserole: this is really good too. Ingredients 1 (30 ounce) package frozen hash brown potatoes 2 cups shredded Cheddar cheese 1 (16 ounce) container sour cream 1 (10.75 ounce) can condensed cream of mushroom soup 1 onion, chopped 1 cup butter 3 cups crushed corn flakes Directions 1 Preheat oven to 425 degrees F (220 degrees C). 2 Pour the hash browns into a lightly greased 9x13 inch baking dish. In a large bowl, combine the cheese, sour cream and soup. 3 In a large skillet over medium heat, combine the onion with 1 stick butter and saute for 5 minutes. Add this to the soup mixture and spread this over the potatoes in the dish. 4 Next, arrange the crushed corn flakes over all in the dish. Melt the remaining stick of butter and pour this evenly over the corn flakes. 5 Bake at 425 degrees F (220 degrees C) for 1 hour. or 12. White Pizza with Porcinis: Ingredients 2 1/2 pounds bread flour 1 ounce salt 1/2 ounce honey 2 1/2 cups warm water 1 (.25 ounce) package active dry yeast 3 tablespoons olive oil 1 clove garlic, minced 8 ounces rehydrated porcini mushrooms salt and pepper to taste 1/8 cup cornmeal 1 cup shredded fontina cheese 1/2 cup grated Parmesan cheese 2 tablespoons chopped fresh parsley Directions 1 Combine the flour, salt, honey and warm water in an electric mixer with a dough hook. Mix on low for 2 minutes. Add the yeast and let mix for another 6 minutes on medium speed. Add the oil and let mix for another 2 minutes. The dough should be fairly tough. Portion into 6-ounce balls. The rounder the balls, the rounder the pizza in the end. Place the balls in a warm place covered with a moist towel, and let double in size. 2 Preheat oven to 450 degrees F (230 degrees C) and place a pizza stone in the oven to preheat with the oven. Be sure to put the pizza stone in when the oven is cold to help it preheat. 3 Heat the olive oil in a large skillet over medium heat. Stir in the garlic and saute for 30 seconds. Then add the mushrooms and saute for about 2 more minutes. Season with salt and pepper to taste. 4 On a lightly floured surface, pat or roll out the pizza dough to about a 1/4 inch thickness. Place on a wooden plank dusted with cornmeal and brush the crust lightly with olive oil. Sprinkle the Fontina and Parmesan cheeses over the crust, followed by the sauteed mushrooms. Carefully transfer the pizza to the pizza stone. 5 Bake at 450 degrees F (230 degrees C) for about 10 to 15 minutes, or until crust is golden brown and cheese is melted and bubbly. Garnish with the parsley. or Eggless Tofu Spinach Quiche: Ingredients 1 (8 ounce) container tofu 1/3 cup 1% milk 1/2 teaspoon salt, or to taste 1/2 teaspoon pepper 1 (10 ounce) package frozen chopped spinach, thawed and drained 1 teaspoon minced garlic 1/4 cup diced onion 2/3 cup shredded Cheddar cheese 1/2 cup shredded Swiss cheese 1 (9 inch) unbaked 9 inch pie crust Directions 1 Preheat oven to 350 degrees F (175 degrees C). 2 In a blender, combine tofu and milk; process until smooth, adding more milk if necessary. Blend in salt and pepper. 3 In a medium bowl, combine spinach, garlic, Cheddar cheese, Swiss cheese and tofu mixture. Mix well, and pour into prepared pie crust. 4 Bake in preheated oven for 30 minutes, or until set and golden brown on top. Let stand 5 minutes before cutting or Tofuberry Smoothie: Ingredients 1/4 cup diced silken tofu 2 tablespoons soy milk 1/4 cup fruit yogurt 1/2 cup raspberries 1/4 banana 2 cups orange juice Directions 1 Place tofu, soy milk, yogurt, raspberries, banana, and orange juice in a blender. Blend until smooth. Pour in glasses over ice or vanilla ice cream. or Whole Wheat pancakes: Ingredients 1 cup whole wheat flour 2/3 cup all-purpose flour 1/3 cup wheat germ 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 2 tablespoons brown sugar 1 teaspoon salt 5 1/3 tablespoons unsalted butter 2 1/2 cups buttermilk 2 eggs, beaten 3 tablespoons unsalted butter Directions 1 In a food processor or in a large bowl, combine the whole wheat flour, white flour, wheat germ or oats, baking powder, baking soda, brown sugar, and salt. 2 Cut the butter into small pieces with a knife, and add the butter to the flour-mixture. Mix until the mixture has a sand-like consistency. 3 Make a well in the center of the flour-butter mixture, and add the buttermilk and eggs. Stir until the liquids are fully incorporated. 4 Heat a frying pan over medium heat and grease the surface with 1 tablespoon of butter or oil. Ladle the batter onto the surface to form 4 inch pancakes. Once bubbles form on the top of the pancakes, flip them over, and cook them on the other side for about 2 minutes. or Tasty Breaded Seitan : Ingredients 1 (8 ounce) package seitan 1/3 cup nutritional yeast 1 teaspoon garlic powder 1/2 teaspoon ground coriander 1/2 teaspoon ground cumin 1/8 teaspoon ground black pepper 2 tablespoons tamari 2 tablespoons vegetable oil Directions 1 In a small bowl, combine nutritional yeast, garlic powder, coriander, cumin, and black pepper. Dip seitan in tamari, then in the yeast and spice mixture. Set aside. 2 Heat oil in a skillet over medium heat. Fry seitan in batches until browned on all sides. or Teriyaki Tofu with Pineapple: Ingredients 1 (12 ounce) package firm tofu 1 cup chopped fresh pineapple 2 cups teriyaki sauce Directions 1 Cut tofu into bite sized pieces and place it in a deep baking dish; add pineapple. Pour in teriyaki sauce. Refrigerate for at least 1 hour. 2 Preheat oven to 350 degrees F (175 degrees C). 3 Bake in preheated oven for 20 minutes, or until hot and bubbly. or Tofu Turkey: Ingredients 5 (16 ounce) packages extra firm tofu 2 tablespoons sesame oil 1 red onion, finely diced 1 1/3 cups diced celery 1 cup chopped mushrooms 2 cloves garlic, minced 1/8 cup dried sage 2 teaspoons dried thyme salt and pepper to taste 1 1/2 teaspoons dried rosemary 1/4 cup tamari 3 cups prepared herb stuffing 1/2 cup sesame oil 1/4 cup tamari 2 tablespoons miso paste 5 tablespoons orange juice 1 teaspoon honey mustard 1/2 teaspoon orange zest 3 sprigs fresh rosemary Directions 1 Line a medium sized, round colander with a cheese cloth or a clean dish towel. Place the crumbled tofu in the colander. Place another cheese cloth over the top of the tofu. Place the colander over the top of a bowl to catch the liquid. Place a heavy weight on top of tofu. Refrigerate the colander, tofu and weight for 2 to 3 hours. 2 Make the stuffing: In a large frying pan saute onion, celery and mushrooms in 2 tablespoons of the sesame oil until tender. Add the garlic, sage, thyme, salt and pepper, rosemary and 1/4 cup of the tamari. Stir well; cook for 5 minutes. Add prepared herb stuffing and mix well. Remove from heat. 3 Preheat the oven to 400 degrees F (200 degrees C). Grease a cookie sheet. 4 Combine 1/2 cup sesame oil, 1/4 cup tamari, miso, orange juice, mustard and orange zest in a small bowl; mix well. 5 Remove the weight from the tofu. Hollow out the tofu so that there is one inch of tofu still lining the colander. Place the scooped out tofu in a separate bowl. Brush the tofu lining with a small amount of the miso seasoning. Scoop the stuffing into the center of the tofu shell. Place the leftover tofu on top of the stuffing and press down firmly. Turn the stuffed tofu onto the prepared cookie sheet. Putting the leftover tofu side of the "turkey" (the flat side) down. Gently press on the sides of the "turkey" to form a more oval shape. Brush the tofu turkey with 1/2 of the oil-tamari mixture. Place the sprigs of rosemary on top of the tofu. Cover the "turkey" with foil. 6 Bake for one hour. After one hour, remove "turkey" from the oven and remove the foil. Baste the "turkey" with the remaining tamari-oil sauce (reserving 4 tablespoons of sauce). Return "turkey" to oven and bake another hour or until the tofu turkey is golden brown. Place the tofu turkey on a serving platter, brush with the remaining tamari-oil mixture and serve hot. or Easy Vegetarian Strogganoff: Ingredients 1 (12 ounce) package textured vegetable protein 2 (10.75 ounce) cans condensed cream of mushroom soup 1 (6 ounce) can sliced mushrooms, drained 2 tablespoons minced onion 1 tablespoon garlic powder 1 tablespoon seasoning salt 2 1/2 cups water 1 cup rolled oats 1 tablespoon olive oil Directions 1 In a large, heavy skillet over medium heat combine textured vegetable protein, mushroom soup, mushrooms, onion, garlic powder, seasoning salt, water, oats and olive oil. Stir until ingredients are well mixed, oats are moist and soup is dissolved. Reduce heat to low and simmer until thickened, about 10 minutes. or Vegan lasagna: Ingredients 3 cloves garlic, minced 1/2 pound mushrooms 1 tablespoon vegetable oil 1 (10.75 ounce) can tomato puree 1 (10 ounce) package frozen spinach, thawed and drained 2 teaspoons garlic salt 2 tablespoons Italian-style seasoning 1 (12 ounce) package soft tofu 2/3 (16 ounce) package instant lasagna noodles Directions 1 Preheat oven to 375 degrees F (190 degrees C). 2 In a large skillet, saute garlic and mushrooms in oil until all the liquid is cooked out. Add 1/3 tomato puree to mushrooms and garlic, cook 2 to 3 minutes, and remove from heat. 3 In a microwave-safe bowl, combine spinach, garlic salt, Italian seasoning and tofu. Blend until the mixture is an even consistency. Heat in a microwave on high for 2 minutes. 4 In a 9x9 inch baking pan, pour one thin layer of remaining tomato puree, a layer of noodles, 1/2 the tofu mixture, the mushroom sauce, a layer of noodles, 1/2 the tofu mixture, a layer of tomato puree, a layer of noodles, and a final layer of tomato puree. 5 Bake 45 minutes in the preheated oven. and try the Morning Star Farms Chick soy Patties and nugguts. I usually have one with a baked potato, and veggie and some applesauce. It makes a nice meal and the patties are nice sized. Also there are different flavored Gardenburgers and Boca Burgers. I love the Morningstar Farms veggie bacon and their breakfast sausage that taste like pork sausage but is made from soy and beans. I have been living on this stuff since my operation because I can't digest any kind of meat very well. There is also cheese ravioli... just put some butter and garlic sauce on it after they are cooked. have a salad and garlic bread or bread sticks with the meal...

Pork and Bean Stew 6 pork chops or 1 1/2 lbs. pork steak 6 potatoes 1 lg. or 2 sm. cans pork & beans 1 onion Brown meat in skillet in a small amount of shortening. Peel and dice potatoes (par boil in water). Sauté onion in meat fryings. Add meat, onion and beans to potatoes with water to cover. Cook with lid on. Cook on low for about 1 hour or until cooked done.

BEAN POT BREAD 1 can condensed Campbell Bean and Bacon soup 2 c. water 2 pkgs. dry yeast 2 lg. crushed shredded wheat biscuits 1/4 c. molasses 1/2 tsp. sugar 3 tbsp. brown sugar 1/2 stick melted butter 1 egg 2 tsp. salt 7 c. all-purpose flour Combine shredded wheat biscuits with 2 cups warm water. Allow to soften. Add the yeast and 1/2 teaspoon sugar and set aside to proof. Combine in blender or food processor the soup, molasses, brown sugar, salt, butter and egg. Blend well (no big lumps). Add proofed yeast and blend some more. Place mixture into large bowl. Add 2 cups flour and beat well. Keep adding flour until consistency of bread dough. Knead well 8-10 minutes. Place dough in greased bowl. Cover with damp towel and allow to rise. Punch down and remove to bread board or counter. Cover with towel and let rest 15 minutes. Shape into 3 loaves and place into greased bread pans. Allow to rise again. Heat oven to 350 degrees. Bake 35-40 minutes.

MEATBALL SOUP 5 lb. potatoes 1 sm. bag carrots 2 cans (16 oz.) corn & green beans 3 cans (16 oz.) stewed tomatoes, finely crushed 6 beef bouillon cubes 3 tsp. salt 2 pkg. Lipton onion soup mix Make your meatballs as you normally would for spaghetti. In a large pot combine 8 cups water, cooked meatballs, beef bouillon, salt, onion soup mix, potatoes, carrots and stewed tomatoes. Cook until it comes to a boil then lower heat and simmer several hours, about 1/2 hour before serving add cans of corn and beans.

Chocolate Peanut Butter Cupcakes Serving Size : 12 2 cups Bisquick® baking mix 1/4 cup sugar -- (grandulated) 1 egg 2/3 cup water or milk 2 tablespoons creamy Peanut butter 1 ounce semisweet chocolate 1 1/2 tablespoons margarine or butter 1/2 cup powdered sugar 1/2 teaspoon vanilla 1 1/2 tablespoons hot water 2/3 cup peanuts -- (chopped) Heat oven to 400. Grease bottoms only of 12 muffin cups, or line with paper baking cups. Mix baking mix, sugar, egg, 2/3 cup watern and the peanut butter; beat vigorously 30 second. fill muffin cups about 2/3 full Bake unitl golden brown, about 15 minutes. Cool Heat chocolate and margarine over low heat until melted. Stir in powdered sugar, vanilla and hot water. Spread about 1 teaspoon chocolate glaze over top of each muffin; dip into peanuts.

TOMATO FRITTERS 1 c. all purpose flour 1 tsp. baking powder 1 tsp. Sugar 3/4 tsp. Salt 1/4 tsp. dried basil 1 (28 oz.) can tomatoes, drained 1 tbsp. finely minced onion 1/2 tsp. Worcestershire sauce 2 eggs Vegetable oil for frying In large bowl combine flour, baking powder, sugar, salt and basil. Cut tomatoes in 1/2" pieces and drain. Add them, along with onion, parsley and Worcestershire sauce to flour mixture, but do not mix. In small bowl beat eggs and add to flour-tomato mixture. Blend lightly with fork. Heat oil (medium heat) 1/4" oil in skillet. Drop batter by tablespoon, patting them down with back of spoon. Fry until golden brown on one side, then turn and fry other side. Keep fritters warm until serving time. Makes 26 fritters or 4 to 6 servings

ROUND STEAK AND GRAVY WITH ONIONS This is Cajun food at its simplest. You've probably never heard of this dish, nor are you likely to see it on a menu or in a cookbook. However, as Cajun cook and food writer Marcelle Bienvenu said, it's almost certain that if you asked any native of southwest Louisiana "who lives along Bayou Lafourche or Bayou Têche or on the prairies near Ville Platte or Crowley about this dish, he would confess that round steak in gravy is one of his favorites." 1 two-pound round steak, not too thick, with the round bone with the marrow in the middle 3 large onions, sliced 2 bell peppers, chopped Few pinches sugar 1 cup beef stock or water Salt, cayenne and freshly ground black pepper, to taste. White rice Cut the steak into 3/4" squares, and season well with salt and cayenne pepper. In a deep iron pot, put enough cooking oil just to cover the bottom and get the oil fairly hot. Add the meat and brown it well, almost to the point where you worry you may burn it. You can sprinkle a little sugar in the pot as well, to help the meat turn a nice shade of brown. Add the stock or water, and scrape up all the little brown bits that stuck to the bottom of the pot. Add the onions and peppers, reduce the heat, cover and cook for about 1 hour until the meat is tender. Stir occasionally, and add a little more stock or water if you want more gravy. To serve, spoon the steak and gravy over white rice, and serve maque choux on the side.

SIMPLE CHICKEN AND SAUSAGE GUMBO Perhaps the simplest of the gumbos, but a hearty one and a classic combination. If you can't find andouille, use a local smoked sausage or kielbasa or whatever smoked sausage you like. This one's easy to knock off quickly for a great evening's meal. 1 cup oil 1 cup flour 2 large onions, chopped 2 bell peppers, chopped 4 ribs celery, chopped 4 - 6 cloves garlic, minced 4 quarts chicken stock 2 bay leaves 2 teaspoons Creole seasoning, or to taste 1 teaspoon dried thyme leaves Salt and freshly ground black pepper to taste 1 large chicken (young hen preferred), cut into pieces 2 pounds andouille or smoked sausage, cut into 1/2" pieces 1 bunch scallions (green onions), tops only, chopped 2/3 cup fresh chopped parsley Filé powder to taste Season the chicken with salt, pepper and Creole seasoning and brown quickly. Brown the sausage, pour off fat and reserve meats. In a large, heavy pot, heat the oil and cook the flour in the oil over medium to high heat (depending on your roux-making skill), stirring constantly, until the roux reaches a dark reddish-brown color, almost the color of coffee or milk chocolate for a Cajun-style roux. If you want to save time, or prefer a more New Orleans-style roux, cook it to a medium, peanut-butter color, over lower heat if you're nervous about burning it. Add the vegetables and stir quickly. This cooks the vegetables and also stops the roux from cooking further. Continue to cook, stirring constantly, for about 4 minutes. Add the stock, seasonings, chicken and sausage. Bring to a boil, then cook for about one hour, skimming fat off the top as needed. Add the chopped scallion tops and parsley, and heat for 5 minutes. Serve over rice in large shallow bowls. Accompany with a good beer and lots of hot, crispy French bread. YIELD: About 12 entrée sized servings.