Foods Recipes

1 1/2 lb Tofu

2 tb Arrowroot

3 tb Vogue Vegy Base

3/4 ts Sea salt

1/4 ts White pepper

1 1/2 ts Agar flakes -- -??

1 t -Agar powder

2 tb Barley malt syrup

2 tb Water

-----SAGE DRESSING----- 1/2 c Finely diced onions

1/2 c Finely diced celery

1/2 c Finely diced carrots

2 Garlic cloves -- minced

2 tb Unrefined corn oil

1/2 ts Ground sage

1/4 ts Dried basil

3 tb Vogue Vegy Base

1 t Sea salt

1/8 ts Black pepper

1 c Water

2 c Cubed dry whole wheat bread

This is a superb substitute for the traditional Thanksgiving turkey. It's also good for other times of the year! It's really the dressing that carries this dish. The corn oil gives it that wonderful buttery taste that poultry dressing usually has. Wash the tofu, pat it dry, and cut it into small pieces. Put the tofu, arrowroot, soup base, salt, pepper, and agar flakes in a food processor and blend to a smooth paste. Oil and flour the loaf pan (or line it with baking liner paper after oiling). Spread a layer of tofu paste inside the pan, lining the bottom and all four sides. (Spread only a thin layer on the ends.) Use all but about 1 cup of the paste. Firmly but gently press the dressing into the pan, on top of the tofu paste "liner". Try to avoid displacing the tofu. Cover the dressing with the remaining tofu, carefully sealing the edges. Cover the pan with foil, making certain the foil doesn't come in contact with the tofu. (The tofu will eat into the foil.) Bake in a preheated oven at 350 F for 30 to 40 minutes. Then remove the foil cover, glaze the top of the loaf with the dissolved barley malt syrup, turn the oven up to 450 F, and continue baking for 10 minutes. Remove from oven and allow the loaf to cool for about 10 minutes. Unmold, slice, and serve hot with a sauce of your choice. SAGE DRESSING: Saute onions, celery, carrots, and garlic in oil for 5 minutes. Add the sage, basil, soup base, salt and pepper, and continue cooking 5 minutes longer. Add the water and bring to a simmer. Stir in the bread crumbs and cook for a few minutes. Then remove from heat. Source: Friendly Foods - by Brother Ron Pickarski, O.F.M. ISBN: 0-89815-377-8 Typed by Karen Mintzias

2 1/4 lb Sweet potatoes

-(canned or precooked) 2 c Milk

3 T Brown sugar

3 T Butter, melted

1/2 t Salt

1 ds Pepper

1 ds Cinnamon

1/4 c Raisins

Marshmallows Mash sweet potatoes by putting through a sieve or beating in an electric beater or using a potato masher or food mill. Add milk gradually (if you add it too fast it splashes and is hard to mix in). Mix in remaining ingredients. Put in buttered casserole. Heat through (bake in slow oven 250 degrees F.) for 20-30 minutes, or in microwave). Cover top with marshmallows. Return to oven until marshmallows are slightly melted and a bit brown. (If the oven is too hot, the marshmallows will disappear!) This step cannot be done in the microwave. NOTES: * Mashed sweet potatoes with marshmallows -- This recipe is traditional in my family for holiday dining. It comes from my great-grandmother. : Difficulty: easy with an electric mixer. : Time: 15 minutes preparation, 30 minutes baking. : Precision: approximate measurement OK. : Spencer W. Thomas : Computer Science Dept., University of Utah, Salt Lake City, Utah, USA : thomas@utah-cs.arpa : Copyright (C) 1986 USENET Community Trust

-Dottie Cross TMPJ72B 2 1/4 c Bread flour

1/4 c (1 oz.) rye flour

2 tb Brown sugar

1 tb Dry milk

1 ts Salt

1 tb Butter

1 tb Orange peel; chopped

1 1/2 ts Caraway seeds

1/2 ts Fennel seed

15/16 c (7-1/2 fl. oz.) water

1 ts Dry yeast

Combine ingredients in order according to your own bread machine instructions. Hope you enjoy! It's delicious bread! Makes (1) 1 pound loaf Reformatted by: CYGNUS, HCPM52C

see below

Make green jello. Put some of it in clear plastic containers and put some aside. When the jello starts to solidify, add various gummy bugs. Beat the rest of the jello to a froth and add to the top of the slime. Let set

6 oz Lemonade, frozen concentrate

--partially thawed 1/2 c Lemon juice

1 c Grapefruit juice -- cold

2 qt Lemon sherbet

1 qt Club soda -- cold

Recipe by: Creepy Cuisine, Lucy Munroe In a large pitcher, mix together the lemonade concentrate, lemon juice and grapefruit. Add to this the amount of water required on the lemonade can. Pour the liquid into tall glasses, filling them halfway, and add a scoop of lemon sherbet to each. Fill the glasses with club soda and serve immediately. Just before serving, sprinkle the top of each glass with a pinch of lemon or lime-flavored powdered drink mix. Makes for a totally toxic-looking treat!

Penny Halsey (ATBN65B).