Servings: depends on appetites!

Ingredients:

1 cup cornmeal 2 egg beaten 2 1/4 cups flour 1 cup milk 1 Tbsp. worcestershire sauce 1/2 tsp. hot sauce (like Tabasco) 1 tsp. salt 3/4 tsp. pepper 1/4 tsp. Mrs. Dash 1/4 tsp. Garlic Powder 3/4 tsp. Cayenne Pepper 1 qt. sliced dill pickles Vegetable Oil salt & pepper

Combine 2 eggs, 1/4 cup flour, milk, worcestershire sauce, hot sauce, cayenne pepper Mrs. Dash, and Garlic Powder; stirring well. Set aside. Combine cornmeal, 2 cups flour, salt, and pepper: mix well. Dip drained pickles into milk mixture and dredge in flour mixture. Deep fry at 350 degrees until golden brown. Drain. Salt and Pepper to taste. Also works great with pepperoncinis!

1 lg Orange

1 oz Tofu

3/4 c Sugar; (less if desired)

3 tb Oil

1/2 c Water or orange juice

2 c Flour

1 ts Baking soda

1 ts Cream of tartar

1/4 ts Salt

Preheat the oven to 350 degrees F. Finely grate the zest from the orange. Squeeze out and strain the oranges juice. Set zest and juice aside. In a bowl, thoroughly mash the tofu with the sugar, or blend together with an electric mixer. Mix in the finely grated orange zest and juice from the orange, oil, and water (or additional orange juice). In a large bowl, sift together the flour, baking soda, cream of tartar and salt. Blend in the orange juice mixture. Spoon batter into muffin pans, filling each cup about 2/3 full. Bake for about 15 minutes, or until muffins are starting to brown very lightly, and toothpick inserted in center comes out clean. Karens notes: I always use tofu as an egg-replacer in baked goods, with excellent results. It may only be luck, or coincidence, so if you don have a piece of tofu handy, try omitting it. These muffins are pretty sweet, so you may want to decrease the amount of sugar used. The sugar does seem to act as a humectant though, so the muffins will stay a little moister in storage if you use more sugar. From the kitchen of Karen Mintzias

1/2 c Yogurt

1/2 c Milk

1/2 ts Baking soda

1 ts Sugar

4 tb Butter/oleo

2 ea Eggs, lightly beaten

3 pk Dry yeast (1 pack=10 oz)

3 c White flour

1/2 ts Salt

1/2 ts Poppy seed

Warm yogurt and stir in milk, until thoroughly mixed. Remove from heat. Add baking soda, sugar, 2 tbs butter/oleo, eggs and dry yeast. Sift together the flour and salt. Make a well in the flour and gradually add the yogurt mixture. Knead the flour 15 to 20 mins until smooth and elastic. Brush dough with some of the remaining butter/oleo. Cover with a warm, damp cloth and set aside in a warm place for 3 hours until the dough had risen to twice its size. Dust hands with flour. Knead the dough again for a few mins and divide into 8 balls. Roll each ball into a 10-in pancake. Pull each pancake gently to give it an oval shape. Cover with damp cloth 20 mins. Heat a griddle until very hot. Mix the remaining 2 tbs butter/oleo with poppy seed. Brush one side of each nan with the mixture and the other side with warm water. Place the warm-water side on the griddle for 1/2 minute. Remove from the griddle and place nan under broiler for about 2 mins. Serve with curries and tandoori dishes.

2 c Flour; all purpose

2 ts Baking powder

1/4 c Currants

1/2 c Almonds; ground

2 ts Anise seeds

1 c Sugar

1/2 ts Cinnamon

5/8 c Butter; melted or 10 Tbsp

1 Eggs; beaten

Preheat oven to 400F. Mix together flour, baking powder, currants, almonds, anise seeds, sugar and cinnamon. Add cooled melted butter and egg, stir to form soft dough. Pinch off walnut sized pieces, roll into balls, and place on ungreased cookie sheets. Flatten with fork to make crisscross pattern and bake in preheated 400F oven for 10 to 12 minutes or till lightly browned. Cool on wire rack. Yield: 2 1/2 dozen

1 lb Extra firm tofu, drained

3 ea Green onions

1 tb Fresh ginger, minced

3 ea Garlic cloves

1 tb Brown sugar

1 tb Soy sauce

1 pn Saffron, dissolved in 1/2 c

– boiling water 1/2 c Soy yogurt

2 tb Chili powder

2 tb Paprika

1 tb Garam masala, optional

Salt & pepper to taste ——–BROCHETTES———- 4 sm Red onions, unpeeled

1/4 lb Button mushrooms

1 pt Cherry tomatoes

1 ea Green pepper, seeded & slice

Cilantro leaves & lemon — wedges for garnish Gently press tofu to remove exces moisture. Slice into large pieces & then cut each chunk crosswise. Set aside. Place green onions & ginger in a food processor & process briefly. With the machine running, drop in garlic cloves, one at a time. Process 30 seconds. Add remaining ingredients. Process 1 minute. BROCHETTES: Place onions, mushroom, tofu & marinade in a glass dish & seal. Refrigerate overnight. Prepare grill next day. Quarter onions & remove papery outer skins. Skewer vegetables & tofu alternately. Place on hot grill & brush with remaining marinade. Cover grill tightly & allow to smoke for 5 minutes. Don peek. Trun once & cook for another 3 to 5 minutes. Garnish with cilantro & lemon wedges. PER SERVING: 322 Cal.; 21g Prot.; 9g Fat; 36g Carb.; 1mg Chol.; 514mg Sod.; 5g Fiber.

2 lg Yellow onions, chopped

2 cl Garlic, minced

1 1/3 c Water

3 Green peppers, chopped

4 Zucchini, sliced

2 lg Potatoes, peeled & chopped

4 c Peeled and chopped tomatoes

(or 1 32 oz. can) 1 ts Fresh basil, chopped

(or 1/2 ts. dried) 1 ts Fresh oregano, chopped

(or 1.2 ts. dried) 2 tb Fresh parsley, chopped

(or 1 tb. dried) Fresh ground pepper to taste ——————————–PER SERVING——————————– 142 x *cals

4 x *gm protein

1/3 x *gm fat

30 x *gm carbo

21 x *mg sodium

6 x *gm fiber

Place onions and garlic in a large pot with water. Cook and stir for about 3 minutes. Add remaining ingredients, except pepper. Cover and cook over medium heat for 30 minutes, stirring occasionally. Season with pepper before serving. Source: Vegetarian Times, May 1993 Low Fat, Fabulous and Fit by Mary McDougall Formatted MM:de From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994