Overnight Tofu Scramble (Brandon Gabel)

 14oz Extra Firm Tofu

1/4c Kalamata Olives, chopped

1 Red Pepper, roasted and skin removed

2T Lemon Juice

2T Nutritional Yeast Flakes

1/2t Thyme, dried

2T Fresh Basil Leaves, chopped

2 cloves Garlic, minced

1/4t Turmeric

1/4t Red Pepper Flakes

1/4t Salt

Several pinches of black pepper

1T Olive Oil

Crumble tofu in mixing bowl. Mash with hands until only pea-sized pieces are left, not mushy. Add olives, red pepper, lemon juice, nutritional yeast, thyme, basil, garlic, turmeric, red pepper, salt and black pepper and mix well. Cover and refrigerate overnight. 

In the morning, cook tofu for 5 to 7 minutes until lightly browned. 

Curry Lentil Soup (Sara Seltmann)

1 C Dry Lentils, rinsed and drained

1 can (28 fl oz) Diced Tomatoes

2 Potatoes, diced

2 Carrots, sliced

4 T Oil

2 Onions, chopped

1 T Garlic, minced

1 Bay leaf

2 T Curry Powder

1 t Salt

1 t Black Pepper

1 t Cumin

1 t Corriander

4 cups Broth or 4 cups Water + 4 T of Beefish

Sautee Onion, Garlic and seasonings in the oil. Then add other ingredients. Slow cook for 8-10 hours. Remove Bay leaves before serving. 

Goup (Don and Matlee Parks)

 1T Fresh Parsley, chopped

3-4 T Onions, chopped

1-2 Dill Pickles, chopped

1/2 cup Celery, chopped

Mayo and Pickle juice to thin to similar consistency as tartar sauce.

Mix and use for topping on spuds or w/skallops.

Garbanzoes and Dumpling (Robin Kyle)

 2 cans of garbanzos

1 onion chopped fine

1 qt tomato juice

salt to taste

Boil together until tender.

Dumplings:

2 eggs, well beaten

1 t Sugar

3/4 cup milk

3/4 cup flour

pinch salt

2 T Butter

1 egg, add later.

To beaten eggs, add sugar, salt, flour and milk. Pour into frying pan containing the melted butter. Stirl until cooked like scrambled egg but not brown. Cool, when about to serve, bean 1 more egg into mixture. Drop by spoonful into soup. Boil with cover on for 10 minutes. May add sprinkle of chopped parsley over the top. 

Split Pea Soup (Robin Kyle)

 2 cups Split Peas, dry

2 stalks Celery, chopped

2 qts. cold water

2 carrots, chopped

1 onion, chopped

1/4 t Thyme

1/4 t marjoram

1 bay leaf

Dash Cayenene

Salt to taste

Cover and cook until peas are soft. Serves 6-8

Potatoe Salad (Matlee Parks)

 2-3 cups Boiled Potatoes, diced

2-3 hard boiled eggs

1 large dill pickles, finally diced

1 T Finely chopped Onion

1 T Chopped pimento or Red Pepper

1 t Paprika

1-2 T Finely choppped Fresh Parsley

A small amount (1/4 cup) of Celery, if desired.

1/2 cup Mayonaise (thinned with 1 or 2 T of Dill pickle juice)

Mix all together. Add more mayo if needed for good consistency. This will probably serve 4-6.

Special K Roast (Kathy Stromeyer)

Sautee:

    1/2 Stick Margarine - melted

    1 small onion chopped

Add:

2 cups Cottage Cheese

~1T La Choy Soy Sauce

1 pkg George Washington Broth

3 eggs

2 cups? of special K

Bake in greased Pie Plate

350 deg F 30-45 minutes.