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
0: Wash the kombu and place it in a small saucepan with 1/2 cup water
1: Bring the water to a boil
2: Cover, reduce the heat, and simmer for about 10 minutes
3: Remove the kombu from the broth and add the lemon juice, lime juice, tamari, tarragon, and onion to the broth
4: Slice the tofu into 6 slabs about 1/4--1/2" thick and about the size of fish sticks
5: Place the tofu in a shallow dish
6: Pour the broth over the tofu, trying to distribute the onions evenly
7: Let this marinate for at least 30 minutes
8: If desired, you may let the tofu marinate for several hours in the refrigerator
9: Tear the slices of bread into pieces and place them in a blender or food processor
10: Gring the bread into fine crumbs
11: If you are using a food processor, you may grind the garlic and the parsley in the food processor along with the bread
12: However, if you are using a blender, you will probably find it necessary to press the garlic and mince the parsley; then add them to the crumbs and mix well
13: Place the seasoned bread crumbs in a plate or shallow bowl
14: Remove the tofu from the marinade (the liquid may be reserved to add to soups, sauces, or to marinate more tofu)
15: Dip the tofu first into the beaten egg and then into the bread crumbs
16: Place the breaded tofu on a well-oiled cookie sheet
17: Bake at 350 degrees for 30 minutes or until it is brown and crispy
18: Serve these tofu sticks with a salad and a steamed vegetable
19: They are also good in sandwiches with some horseradish, lettuce, and a slice of tomato, or with catsup
20: These don't really taste like fish sticks, but they do look like them
21: From the files of DEEANNE From Gemini's MASSIVE MealMaster collection at www
22: synapse
23: com/~gemini