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: : -optional Mash tofu or mix well with hands
1: Be sure that all of the lumps are out
2: Line a 12" colander with wet cheesecloth over lapping the sides
3: Add the mashed tofu to the cloth covered colander, press down and cover with the overlapping sides
4: Place the whole thing in a large bowl
5: Cover the cheesecloth with a plate that fits inside the colander and place a 5 pound weight on the plate
6: Refrigerate and let sit for 2 to 3 hours
7: When time is up, start the stuffing
8: Saute' the onions, celery and mushrooms in the 2 tablesoons sesame oil
9: When soft, add the garlic and all the rest of the stuffing ingredients, except stuffing, mixing well
10: Stir and cook for 5 minutes
11: Add herb stuffing and mix well
12: Remove tofu from fridge and take off weight, plate and top of cheesecloth
13: Hollow out tofu to within 1 inch of the sides and bottom, placing the tofu in a bowl
14: Place the stuffing inside the shell and pack in firmly
15: Cover with the remaining tofu and pat down firmly
16: Turn stuffed tofu onto a greased baking sheet, flat side down
17: Gently press on sides of "turkey" to achieve a more oval shape
18: If desired at this point, you may mold "drumsticks" out of one pound of tofu, and place on each side of the "turkey"
19: Mix up the basting mixture and baste tofu "turkey" with half of it
20: Cover the "turkey" with foil, and bake at 400 degrees for about 1 hour
21: Remove foil, baste with all the remaining mixture except a few tablespoons and return to oven for 1 hour more, or until the "turkey" is golden
22: Remove from oven and use rest of basting mix
23: Using at least 2 large spatulars, move to a large plate
24: Serve with the gravy of your choice, if you wish, and cranberry sauce
25: Tastes good leftover (if there is any!) in sandwiches or plain
26: Recipe of Carol van de Erve Tracy co-author of VEGETARIAN MASTERPIECES Posted to rec
27: food
28: veg by bobbi@clark
29: net (Bobbi Pasternak) 11 Nov 1994
30: Formatted by Sue Smith, S
31: Smith34, TXFT40A@Prodigy
32: com using MMCONV
33: File ftp://ftp
34: idiscover
35: co
36: uk/pub/food/mealmaster/recipes/fatfreex
37: zip