In skillet, stir-fry celery, onion, and parsley in butter for 10 minutes. Blend tofu and water together; add to skillet; also add wild rice, brown rice, lemon juice and rosemary; bring to a boil. Reduce heat to low and let rice absorb moisture, about 30-40 minutes. Serve.

Chop cabbage into small pieces, add sliced green onion to cabbage. Toast sesame seeds and almonds on cookie sheet in oven. Be careful–they burn very quickly!. Crush Ramen noodles* (Original Flavor) in package. Open and remove broth package. Just before serving add crushed (uncooked) noodles, sesame seeds and almonds to cabbage and onions. Dressing: Use […]

Cook the pie shell in a 400 degree oven for 10 minutes. Turn heat down to 325 degrees. Spread mushrooms in the pie shell. Beat together the eggs, yogurt, onion, 1/2 teaspoon vege-sal and pepper. Sprinkle the mushrooms with a little vege-sal and pour the egg mixture over them. Bake at 325 degrees for about […]

Wash zucchini and cut in thin slices. Peel and cut onions in quarters, then slice very thin. Add to zucchini. Cover zucchini and onions with 1 inch water and add salt. Let stand 2 hours. Drain thoroughly. Bring remaining ingredients to boiling. Pour over zucchini and onions. Let stand 2 hours. Bring all ingredients to […]

Soak cabbage in salted water to cover 5 to 10 hours. Drain. Combine cabbage with salt, green onions, garlic, chile and gingerroot. Mix well and spoon into large jar. Cover and refrigerate 1 to 2 days before using. Keeps well several weeks. Use as relish or salad. Makes about 1 quart

Clean and peel potatoes; cut into thin round slices. Fry in oil, then season with salt & pepper. Saute onion to a light golden color in the pan in which you fried the potatoes, and add to them the tomatoes (or paste w/water), garlic, parsley, and salt & pepper; cook abt. 20 min., until you […]

Melt butter, add garlic and Worcestershire and simmer 2 minutes. Toss cooked drained vegetables with 3 tb of the butter. Add bread crumbs to remaining butter; mix well. Sprinkle over vegetables.

Combine all ingredients in 1 qt glass casserole. Stir gently to mix. e, covered, 3-5 minutes on High, or until heated through. Stir every 2 minutes. Let stand, covered, 2-3 minutes before serving.

Shred Cabbage. Heat vegetable oil in a Dutch oven, add cabbage, and saute for 5 minutes. Season with salt and caraway seeds. Pour in the beef broth and cover, simmer over low heat for about 15 minutes. Meanwhile peel, quarter, core and cut apples into thin wedges. Add to cabbage and simmer for another 30 […]

I did some research on Florentine, and decided there is no one recipe to follow, so I`ll give you my version. The florentine part of tne recipe is basically a bed of spinach. The meat is varied, such as fried fish, veal cutlets, sliced steak. pork cutlets, chicken cutlets. Use your imagination. Wash and cook […]