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
29: This is called "Yuba" and is used in the Orient as a meat substitute
0: 2 cups washed soybeans, preferably a large, low oil variety such as Vintons (Pinetree Seeds), but any will do
1: 6 quarts boiling water Cover beans with water and let soak for a few hours--until the beans, when split, have flat surfaces and break easily
2: The will have a pale color throughout--if there are sunken yellow spots, soak them longer
3: This is one of the most important steps! Do not undersoak the beans, and do not let them ferment (Bubbles rising to the top) or the results will not be as good
4: Drain the beans
5: Bring 6 quart of water to a boil in one pan or kettle, and another 16 quarts to boil in a large deep pan
6: Turn off heat
7: Blend one cup of beans with 1 1/2 cups boiling water from the smaller pan until well blended
8: The resulting mix will look kind of like wet cream of wheat
9: Continue to blend the beans 1 cup at a time and add the mix to the water in the large pan
10: Stir
11: Now you need a "tofu bag
12: " Old flour sacks work very well
13: So do 2 non terrycloth kitchen towels sewn together into a sack
14: A large piece of cloth will suffice
15: Do not use cheesecloth--you need a tighter weave--something that the point of a straight pin can go through without piercing a thread, but no looser
16:
17:
18: Line a large colander with the sack (moistened with water) or the cloth, and place it on a rack over yet another large pan
19: (Canners work great
20: ) Pour the stuff from the large pan into the sack and drain, pressing it to squeeze out all of the soymilk
21: You now have soymilk and okara (the stuff in the bag)
22: Set the okara aside or freeze it for later
23: Put the soymilk back on the stove and over med-low heat bring it to a simmer
24: This takes awhile, but you don't want to burn it
25: If you religiously stir it you can heat it up faster
26: It will cling to the pan, and skim over on top just like milk does
27: Bring it to a simmering boil and boil for 7 minutes
28: If it gets a good "skim" on the top, remove it in one piece with a chopstick
30: Fried up in a little butter or oil it tastes like chicken skin
31:
32:
33: While the soymilk cooks, make up the coagulant: 2 teaspoons epsom salts in 1 cup warm water, or 2 tablespoons of nigari (and if you know of a source for it tell me!) in 1 cup warm water, or 2 tablespoons of lemon juice in 1 cup warm water
34:
35:
36: Take the soymilk off the heat and sprinkle about 1/2 the coagulant solution gently over the soymilk
37: Cut through--do not stir--the soymilk to distribute the coagulant
38: Let stand for a few minutes
39: The curds should begin to form
40: Sprinkle 1/2 the remaining coagulant in the same manner
41: Repeat as needed (you may need to mix up more solution) until you have white curds in pale yellow whey--no creaminess left
42: Now you need a pressing box (a 6"x8" wooden box with holes on each surface, and a removable top and bottom, or a colander will do )
43: Place the box on a rack over a large pan, and line it with a moistened cloth
44: Drain off as much whey as you can from the curds without disturbing them too much
45: Then gently ladle the curds into the pressing box
46: Cover the tofu (that's what you've got in the box!) with the cloth, put a board or plate on top and weight it down with a 3-5 pound weight for 20 minutes
47: Submerge the cloth wrapped tofu in cool water, remove the cloth
48: Store tofu in water in the refrigerator, changing water daily, or freeze it for an interesting texture change
49: It takes awhile, but you will end up with a couple of pounds of the best tofu you ever ate, a gallon or more of okara, and a couple gallons of whey--all for the cost of 2 cups of soybeans! Whey, btw, is great stuff
50: It's good for your skin, gentle enough to wash babies in (natural detergent+lecithin), makes a good liquid for bread baking, is a natural wood polish, and wonderful fertilizer
51: If you're still with me, I'd suggest you go out and buy "The Book of Tofu," some beans, and get cookin! I've got my tofu and okara made
52: I'm gonna make soysage right now--dontcha wish you were here? FROM: Cissy Bowman From Gemini's MASSIVE MealMaster collection at www
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