1 1/2 lb Firm tofu

1 tb Oil

3 tb Arrowroot

1 ts Salt

1/4 ts White pepper

1 tb Agar flakes

1 ts Dried marjoram

1 ts Dried thyme

1 tb Minced garlic

1/2 ts Black pepper

2 1/2 c Cima mix (see below)

———————————-CIMA MIX———————————- 1/2 c Finely chopped onions

2 tb Olive oil

1 c Whole wheat bread crumbs

1/4 lb Ground seitan

1/4 lb Fine soy grits

1/4 lb Hand crushed frim tofu

1/3 c Nutritional yeast

2 ts Dried marjoram

2 ts Dried thyme

2 ts Salt

1 1/2 c Water

1 c Chopped spinach, packed

1/4 c Chopped roasted red pepper

1/2 c Pistachios

1 c Green peas

1 tb Agar flakes

1/2 c Gluten flour

2 tb Liquid lecithin

Rinse tofu and pat dry. Cube and puree in food processor with all ingredients except cima mix. Shape the cima mix into a 12″ by 3″ roll. Sread the tofu puree on a 12″ by 28″ piece of plastic wrap and roll around the cima log. Smooth out the

seam. Steam 30 minutes, let cool 10 minutes, slice and serve. Note: you MUST have a steamer wide enough to support the entire roll from underneath! If you don , it will slip and come unrolled. Itll still get cooked, but rather than a pretty, colorful roll to slice youll have a serious mess. This shouldn be a problem, but for a broke person cooking for nine @someone elses apartment, these harware problems have a nasty way of only becoming apparently an hour before mealtime. (sigh) CIMA MIX: (makes 4 1/2C Bro Ron suggests using the extra for meatballs or something. Far be it from me to argue w/my hero, but remember to use a big enough skillet.) Saute onions in oil until translucent. Remove from heat. Add bread crumbs, tofu, seitan, soy grits, nut yeast, water and seasoning. Mix until evenly dispersed. Add vegs and nuts. In a separate bowl, mix agar and gluten flour. Heat lecithin and stir into veg mixture, then stir in flour/agar mixture. (from Friendly Foods, serves 4) From: mad4@ellis.uchicago.edu (Bill Maddex)

1 lg Bag baked tortilla chips

1 cn Ff refried beans(15oz?)

1/2 pk Old El Paso taco seasoning

1/2 c Your favorite salsa

8 oz Ff cream cheese

2 c Shredded lettuce

1 c Ff fancy shredded cheddar

Cheese 3/4 c Chopped green onion

1 c Chopped tomato

Mix together the refried beans and taco seasoning and spread in the bottom of 2 small or 1 large shallow serving dishes. In a food processor, blender or with a hand mixer combine the salsa and cream cheese (it will be runny). Pour over the beans and layer the other ingredients in order ending with the tomatoes. Refrigerate for at least 1 hour before serving. Serve with baked tortilla chips - my favorite brand is Tostitos. I sometimes garnish by edging the dish with chips. From: MAYFLIES@aol.com. Fatfree Digest [Volume 10 Issue 7] Aug. 17, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV

1 tb Olive oil

1 lb Beef,very lean,coarse grind

1 lb Pork,very lean,coarse grind

3 Onions,large,finely chopped

1 Bell pepper(s)

2 Celery stalks,finely chopped

1 tb Garlic,finely chopped

1 tb Oregano,dried,pref. Mexican

2 Bay leaves

2 ts Cumin,ground

3 c Tomatoes with tomato paste

1 c Beef broth

1 c Water

Salt Pepper,ground,fresh 1/2 ts Chile caribe

2 tb Red chile,ground,mild-hot

2 c Kidney beans,cooked,drained

1. If possible, have the beef and pork ground together, or else mix meats

together in a bowl.~ 2. Heat the oil in a large heavy pot over medium heat. Add the meat to the pot. Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned.~ 3. Add the onions, green pepper, celery, garlic, oregano, bay leaves, and cumin. Mix well.~ 4. Add the tomatoes, broth, water, salt, pepper, caribe, and ground chile. Bring to a boil, then lower heat and simmer, uncovered, for about 20 minutes. Stir often.~ 5. Add the beans and simmer for 10 minutes longer. Taste and adjust seasonings.~

Vegetable oil spray 1 1/2 cups summer squash

10 ounces lima beans

1 yellow onion — chopped

1/2 cup bulgur — coarse or medium

3 tablespoons chopped parsley

3 cloves garlic — finely chopped

2 teaspoons chopped fresh basil

28 ounces chopped tomatoes — canned,low-salt

undrained 1 beef bouillon cube

2 tablespoons Parmesan cheese — slivered

Freshly ground black pepper

Summer Squash: coarsely chopped summer squash (yellow zucchini) or crookneck pa ttypan squash or diced winter squash such as butternut, zucchini. Lightly spray a nonstick 5-quart soup pot with vegetable oil. Add the squash, l ima beans, onion, bulgur, parsley, garlic, and basil and saute over medium heat for 5 to 8 minutes, adding a tablespoon or two at a time of water to prevent s ticking. Add thetomatoes, 3 cups water, bouillon cube, and bring to a boil. Red uce the heat to very low, and simmer, uncovered, for 15 minutes. Add Parmesan c heese and salt, if using, and pepper to taste. [McRecipe:patH 18 Aug 96]

4 Chicken breasts

-skin & bones removed 1/2 c Cajun blackening powder

- (or as needed) 3 tb Vegetable oil

4 Flour tortillas

2 c Iceberg lettuce, shredded

6 oz Feta cheese, crumbled

Tomato Cumin Dressing 2/3 c Spiced refried beans; heated

1 Avocado; peeled, pitted,

- and sliced Dredge the chicken breasts in the Cajun blackening powder so that they are well coated. In a large cast iron skillet place the 3 tablespoons of vegetable oil and heat it on high until it is very hot. Add the coated chicken breasts and fry them for 2 minutes on each side, or until they are done. Remove the chicken and slice it into diagonal strips. Set it aside. In another large skillet place the 1/4 cup of oil and heat it on medium high until it is crisp. Drain the fried tortillas on paper towels and set them aside. In a medium bowl place the lettuce and the feta cheese. Sprinkle on the Tomato Cumin Dressing and toss the ingredients together well. Spread the refried beans on each of the fried tortillas. Place the tossed lettuce, sliced chicken, and cheese on top. Garnish the tostada with 2 avocado slices.

1 1/2 c Pomegranate berries

1/2 c Currants

3/4 c Slivered almonds

1 md Ripe papaya, peel & seeds

– removed 2 md Oranges, juiced -=OR=-

1/2 c Orange juice

6 Dates

6 Lemon slices

12 Spearmint leaves

Mix berries, currants & almond slivers together. Divide into 6 portions, putting each portion into a glass goblet. Cut the papaya into chunks & place in a blender. Blend with the orange juice at medium speed, until smooth. Pour equal amounts over the 6 portions of pomegranate mixture. Top each goblet with a date, a lemon slice & 2 spearmint leaves. Serve immediately. Covered & stored in the

refrigerator, this dessert will keep 3 to 5 days.