Hot Food & Recipes

Servings: 4 Servings
Category: Basics
Ingredients

• 3 c Soybeans
• 6 qt Plus 9 cups of water
• 1/4 c Lemon juice

Directions
Many of my soybean recipes use tofu. Home made tofu is much tastier than the tofu found in most supermarkets. I prefer the Burlison beans because I find they have a nutty flavor. Vinton is another good tofu bean. Be sure to save the bean pulp for use in other recipes. Wash the beans then soak overnight in 9 cups of water. Keep them cool while soaking, otherwise they may turn sour. Put the 6 quarts of water in a large pot and heat on the stove. This water is used to make the soymilk. While the water is heating, rinse the soaked beans then grind them in a food processor. When the beans have been ground add them to the boiling water. Boil the beans for 20 minutes, stirring frequently. The soymilk has a tendency to boil over or burn to the bottom of the pan. Line a colander with nylon mesh and place over a large bowl. Strain the soymilk and return it to the pot. Set the soybean pulp aside to be used in other recipes. At this stage the soymilk can also be used for other recipes. Dilute the lemon juice with 3/4 cups of water. Stir the soymilk as you slowly add the lemon juice. Let the soymilk set for 3 to 4 minutes for the tofu curds to form. Pour off the whey. Line a colander with nylon mesh and place over a bowl. Pour the curds into the colander and fold the mesh over the tofu. Place a weight on top of the tofu (I use a gallon milk jug filled with water) and let sit for about 10 minutes, less for softer tofu. It is best eaten fresh, but can be stored in the refrigerator covered in water. Spices can be added to the soymilk to add flavor to the tofu. Echo: Homecook 11-96 – From : Sam Lefkowitz Posted to MM-Recipes Digest by “Rfm” on Sep 07, 98

Servings: 24 Servings
Category: Basic ingre | Lowfat
Ingredients

• 8 c Fat-free canned chicken
• -broth
• 4 c Water
• 1 c Dry white wine; optional
• 1 Bay leaf
• 3 Sprigs parsley
• 3 Sprigs thyme
• 3 Sprigs sage
• 3 Sprigs rosemary
• 1 c Coarsely chopped celery;
• -with leaves
• 1 c Coarsely chopped onions
• 1 lg Carrot; peeled
• And coarsely chopped
• 1 ts Black peppercorns
• Salt; to taste

Directions
Pour broth, water and wine into a large non-reactive pot. Add herbs, vegetables and peppercorns. Bring to a boil. Simmer uncovered, for 45 minutes. Strain through a fine strainer. Season with salt to taste. Makes about 12 cups. 40cals per half-cup, 0.5g fat. Nutrients: not applicable. (C) Popular Holiday recipes copyright Marilyn Harris, 1998. “Cut the Fat in Half Holiday Menu” and recipes by Marilyn Harris. Reprinted by Calorie Control Council Nov 1998. URL: http://www.caloriecontrol.org/index.html >from kitpath@earthlink.net 12/1/98 Recipe by: Marilyn Harris at ccc* Posted to EAT-LF Digest by kitpath@earthlink.net on Dec 01, 1998, converted by MM_Buster v2.0l.

Servings: 60 Candies
Category: Basics | Candies
Ingredients

• 1/4 c Powdered sugar
• 3 tb Cornstarch
• 2 c Granulated sugar
• 3 Envelopes unflavored gelatin
• 1/4 ts Salt
• 1 c Cold water
• 1 ts Vanilla extract

Directions
Butter a 9×13-inch baking pan. Mix together powdered sugar and cornstarch in a small bowl. Coat buttered pan with 1/3 of the sugar mixture, shaking to cover sides as well as the bottom of the pan. In a saucepan, combine granulated sugar, gelatin and salt. Stir in the cold water and let stand for 5 minutes, until gelatin softens. Cook over low heat, stirring constantly, until sugar dissolves. Do not boil. Remove from heat and cool to room temperature. Transfer mixture to electric mixer bowl. Add vanilla, then beat at high speed until mixture is thickened and forms soft peaks (about 10 to 15 minutes). Pour mixture into prepared pan, spreading evenly. Dust top with half of remaining powdered sugar mixture. Cover loosely and let stand at room temperature for 2-8 hours. Remove from pan and cut into 1-inch squares or other shapes. (Dip knife or cutter in cold water to prevent sticking.) Roll marshmallows in remaining powdered sugar mixture. Store in an air-tight container at room temperature up to 2 months. Adapted by Karen Mintzias, from a recipe in: “The Cook’s Book of Uncommon Recipes” by Barbara Hill Posted to MM-Recipes Digest V4 #8 by “Rfm” on Feb 16, 99

Servings: 1 Servings
Category: Basics & es | Brunch | Miscellaneo
Ingredients

• 1 1/2 c Coffee creamer, powdered
• 1 c Sugar
• 1/2 c Instant coffee granules
• 1/2 c Cocoa, unsweetened
• 1 ds Salt
• 6 Peppermint candies, crushed

Directions
Combine all ingredients in large bowl. Mix well. Store in an airtight container. To serve, spoon 2 to 3 tablespoons mix into cup or mug, fill with boiling water and stir to blend. NOTES : Garnish with whipped cream. Posted to MC-Recipe Digest V1 #363 Recipe by: Electronic Gourmet Guide, Inc. From: “dmgdjm@dmgdjm.seanet.com” Date: Wed, 1 Jan 1997 16:40:39 -0800 (PST)

Servings: 4 servings
Category: Basics | Mcrecipe | *new | Eat-lf
Ingredients

• 10 1/2 oz Firm silken tofu
• 1 tb Oil
• 2 ts Lemon juice
• 2 ts Apple cider vinegar
• 1 ts Sweetener
• 1/2 ts Salt

Directions
Crumble tofu and all other ingredients into a food processor and process for several minutes, until smooth. Stored in an air-tight container, it will keep up to 5 days in the fridge. Note: This may separate during storage. Hanneman Fri, 06/12/98 Surfing Expedition Notes: http://starburst.cbl.cees.edu/~tara/sourcream.html Recipe by: Vegan Vittles by Joanne Stepaniak By Kitpath on Jun 12, 1998, converted by MM_Buster v2.0l.

Servings: 14 Oz
Category: Basics
Ingredients

• 1 1/2 c Instant nonfat dry milk
• 1 c Sugar, plus
• 2 tb Sugar
• 1/2 c Boiling water
• 4 1/2 tb Butter; melted, cooled
• -slightly

Directions
1. In blender – Mix the dry milk and sugar together and then slowly add the boiling water. Stir in the melted butter. 2. Whip until smooth 3. Store in refrigerator for 1 week, or freeze for up to 6 months Fat Free – omit the butter – I usually do and really can’t tell a difference. Contributor: Cheaper and Better Preparation Time: 2 min Posted to MM-Recipes Digest V4 #12 by Otter922@aol.com on Jun 19, 1999

Servings: 2 +cups
Category: Basics
Ingredients

• 1 c Sugar
• 2 c Milk

Directions
Boil together one part sugar and 2 parts milk until thickened or until milk registers 225 on candy thermometer. From: Lancaster Farming Shared By: Pat Stockett Posted to MM-Recipes Digest V4 #12 by maintech@ne.infi.net on Jun 28, 99