2 : tb Butter
1 : /2 c Milk
3 : lg Eggs
3/4 : c All Purpose Flour
1/2 : c Whole Wheat Flour
1/2 : c Rye Flour
1/4 : c Stone Ground Cornmeal
1 : /2 tb Sugar
1 : tb Baking Powder
1 : ts Salt
1/4 : ts Baking Soda
1 : c Maple Syrup; Warmed
2 : c All-purpose flour
1 : ts Baking powder
2 : c Whole wheat or rye flour
1/4 : c Butter or margarine
4 : c Oat or wheat bran
1 : Egg; beaten
1/4 : c Packed brown sugar
1 : 3/4 c Buttermilk
1 : ts Caraway seeds (optional)
1/2 : ts Salt
1 : ts Baking soda
3 : tb Red wine vinegar
1 : Clove garlic; minced
1/2 : ts Dijon-style mustard
3/4 : c Olive oil
1/2 : ts Oregano
1/4 : ts Marjoram
1/4 : ts Thyme
Salt : Salt and pepper; to taste
2 : Garlic cloves, coarsely
-chopped : -chopped
1 : c Firmly packed fresh basil
-leaves : -leaves
1 : c Firmly packed fresh italian
-parsley : -parsley leaves
1 : c Firmly packed fresh mint
-leaves : -leaves
1/2 : c Toasted pine nuts, cooled
1/2 : c Freshly grated parmesan
Salt : Salt and freshly ground
-black : -black pepper
3/4 : c Olive oil
(19.8. : (19.8. oz)pkg fudge brownie
Mix : Mix
1/2 : c Kahlua or coffee-flavored
Liquer : Liquer
3 : x (.9 oz) pkgs. chocolate
Instant : Instant pudding mix
12 : oz Container Cool Whip
6 : x (1.4 o) Heath Bars, crushed
3 : different types of
-lettuce; : -lettuce; Iceberg; Bibb,
-Romaine, : -Romaine, etc.
2 : Avacados
2 : Bell peppers
2 : Small/medium tomatoes
2 : Jars (small) artichoke
-hearts : -hearts
1 : cn (small) chopped ripe olives
1 : Bottle capers
1 : ts Salt
sm : sm Amount of olive oil
sm : sm Amount of red wine
-vinegar : -vinegar
1 : Bunch green onions or
-shallots : -shallots
1 : /2 ts Garlic salt
Oregano : Oregano to taste
3/4 : c Flour
1 : ts Baking powder
1/2 : c Plus 2 tablespoons sugar
1 : pn Salt
3 : Eggs large
1/2 : c Milk
1 : ts Vanilla
0: Boil a bunch of soybeans in a big pot until they get soft
1: Mush them up somehow - a blender does a good job
2: You should keep enough water in the pot so the resulting mush is fairly liquidy - maybe like a thin milkshake
3: Strain the resulting mush somehow - a few layers of cloth or a fine strainer depending on how finely you mushed stuff up
4: Try to squeeze out all the liquid
5: Put the solid part in the compost or feed it to your pigs or whatever
6: Put the liquid part back in the pot and get it boiling
7: By the way, you now have soy milk - you can just stop now and drink it if you'd like
8: Now comes the fun part, you need to put something in the boiling liquid to make in coagulate
9: The normal thing for tofu is called Nagara (Ok, I don't know how to spell it)
10: Anything acidic (lemon juice, lime juice, hot pepper juice, etc) will work but of course it'll alter the flavor a bit
11: Just put in enough coagulant (while stirring) until the stuff coagulates
12: It might take a few minutes
13: Turn the heat off and let it sit for ten minutes or so, then pour it through some cheesecloth
14: You can rinse the curds off to remove some of the flavor of the coagulant - taste them first to see if you need too
15: Press the solid part with some form of weight
16: The longer and harder you press it, the firmer it'll be
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