Combine all ingredients except rolled oats in blender. Whiz until soybeans are chopped fine. Place in a bowl and add rolled oats. Let stand 10 minutes to absorb moisture. Take 1/2 cup scoop and form patties on a greased cookie sheet, or use a non-stick coated pan. Cover patties with foil. Bake at 350 degrees […]

* Bacon slices should be cooked until crisp and then crumbled. ++++ Beat the cheddar, lemon juice, worcestershire sauce, paprika, garlic powder, and pepper until fluffy. Blend in the sour cream. Add the crumbled bacon. Spread 2 Tbls of the mixture on each slice of bread. Arrange lettuce and tomato on two slices and top […]

Following recipe for Artichoke Puffs, substitute 1 cup water for milk, beating in 1/2 cup shredded extra-sharp Cheddar cheese, 2 Tbls. grated parmesan cheese & 1/8 tsp. cayenne after the addition of the last egg white.

This is a rather rustic soup. For a more refined version, pass it through a food mill before serving. MELT THE BUTTER IN A SOUP POT and add 1/2 cup water. Add the leeks, sorrel and salt, then cook gently, covered, for 5 minutes over medium-low heat. Add the potatoes and cook another 10 minutes, […]

-SANDWICH – 8 Monterey Jack Cheese, Slices 4 Tomato; Slices, Thin 4 Lettuce Leaves Salt & Pepper; To Taste Dill Pickle Wedge Stuffed Olives * Eggs should be peeled and chopped. ++++ Prepare the egg salad filling. Refrigerate for at least 1 hour to blend the flavors. Spread 4 of the cheese slices with the […]

Emmenthaler is a dry, aged cheese that accents the flavor of asparagus. Serve as the main course of a light lunch or supper. PREHEAT OVEN TO 350F. Snap coarse ends off asparagus stalks leaving spears about 3 1/2-inches long. (Save the trimmed-off ends to use for soup.) Peel the asparagus spears using a swivel-bladed vegetable […]

Slice eggplants about 1/4 ” thick About 4 will do Lightly salt to remove excess water Slice about 8 Zucchini about 1/4″ thick Lightly salt to remove etc… Rinse all off and preheat grill Lightly dip in olive oil and remove excess. Mark (make an X) on one side of eggplant and zucchini. Layer on […]

In a skillet, cook the onion and the bell peppers in the butter over moderately low heat, stirring, for 3 minutes, or until the vegetables are softened. While the pepper mixture is cooking, cut the corn kernels off the cobs with a sharp knife. Add the corn to the skillet and cook the mixture, stirring, […]

1. POUR OFF HALF THE LIQUID EXCEPT FOR BEANS IN TOMATO SAUCE, CREAM STYLE CORN, BLACKEYED PEAS, SAUERKRAUT, RED CABBAGE, AND TOMATOES. 2. PLACE IN STEAM-JACKETED KETTLE OR STOCK POT. 3. HEAT TO SIMMER. SIMMER ABOUT 10 MINUTES, STIRRING GENTLY. DO NOT BOIL. 4. PLACE IN SERVING PANS. GARNISH AS DESIRED. : NOTE: 1. PREPARE […]

CHOOSE BEANS THAT ARE BRIGHT GREEN and firm. The smaller ones will be less fibrous. Top and tail them, then cut into pieces about 1 1/2-inches long and wash well. Peel the onions and slice them in thin rounds. Warm the olive oil, add the onion, garlic, and cook over a gentle heat for several […]