This is based on a Vietnamese dish known as Tau Hu Kho

Ingredients:
1 pound firm tofu
3 tbsp sugar
3 tbsp soy sauce
1/4 cup minced shallots
1 tbsp minced fresh ginger
1 clove garlic, minced
2 tbsp thin sliced green onion
1/2 tsp pepper

Instructions:

Cut tofu in 2 by 3 inch 1/2 inch thick slices and pat dry.

Place sugar in a 10 to 12 inch frying pan over med-high heat; shake pan often until sugar melts and turns amber, about 3 minutes.
Add 1/2 cup hot water (mixture will bubble) and stir over medium heat until caramelized sugar dissolves. Stir in soy sauce, shallots, ginger, garlic, stir over high heat until boiling. Lay tofu pieces in a singer layer in sauce.

Simmer uncovered over medium low heat for 5 minutes. With wide spatula turn pieces over and simmer another 3 4 minutes.

Transfer tofu and sauce to serving dish and sprinkle with green onions and pepper.

1/2 bunch of swiss chard or other leafy greens
8 ounces spaghetti
2 tablespoons olive oil
1 small onion, thinly sliced
2 cloves of garlic, minced
1 teaspoon crushed red pepper
1/3 cup italian parsley, coarsely chopped
1/2 cup unseasoned breadcrumbs (preferably homemade)
salt
grated parmesan cheese

Wash the greens and pat dry with paper towels or spin dry (this is very important because, if the greens are too wet, they will cause the breadcrumbs to become soggy). Separate the stems from the greens and chop coarsely. Cut the leaves crosswise into 1/4 inch thick slices. Set aside until ready to be used.

Bring 3 to 4 quarts of salted water to a boil in a large pot. Add the spaghetti and cook according to the directions on the package or until it is al dente.

While the pasta is cooking, heat the oil over medium-high heat in a wide pan. Add the onion and cook for about 5 minutes. Add the garlic and crushed red pepper and cook for 30 seconds longer. Add the parsley, breadcrumbs, and chard stems. Reduce the heat to medium and cook for about 5 minutes, stirring frequently to avoid burning the breadcrumbs. If they seem a little too dry or on the verge of burning, add a bit more olive oil to the pan. Add the chard leaves and cook until they become slightly wilted.

When the pasta is cooked, drain it well and transfer it to a large mixing bowl. Drizzle with a little olive oil to keep it from sticking together. Combine the pasta and breadcrumb mixture and toss to mix. Season to taste with salt and serve topped with grated parmesan cheese.

Makes 4 servings

16 oz egg tagliatelle (pasta)
1lb fine green beans
6 plum tomatoes
2 oz parmesan
1 garlic clove
2/3 cup heavy cream
3 tbsp basil leaves

Top and tail the green beans, cook in boiling salted water until tender, then drain.

Cut the tomatoes in half, remove the juice and seeds and chop the flesh coarsely. Season

Peel the garlic, add to the cream and bring to a boil. Season. Remove the garlic, and add the tomato, green beans, and basil. Stir to combine.

Grate the Parmesan.

Cook the tagliatelle (pasta) in boiling salted water until al dente. Drain, and add the tomato and beans. Serve with Parmesan. This is a summer pasta. Always use the ripest tomatoes and the finest green beans.

1 small head of cabbage, cut into thin slices (like for coleslaw)
1 lb MorningStar Farms “beef” crumbles
– or –
1 tbsp. olive oil
1 lb ground turkey or beef
1-2 cups rice, cooked
1 small onion chopped fine
1 can tomato soup

In a lightly greased/sprayed (with Pam) 8 x 12 baking dish spread cut cabbage. Sauté one chopped small onion in a bit of olive oil until soft, add “beef” crumbles or ground turkey or beef to heat through.
Next add 1 to 2 cups cooked rice and mix well. Spread meat mixture over the cabbage. Mix one can tomato soup with 1 cup water and pour over cabbage/meat mixture.
Cover and bake for 1 hour at 350 degrees.

It is important to cook the garlic over low heat, or it will burn. Watch it closely.

2 tablespoons olive oil
3 cloves of garlic, sliced
1 pint cherry tomatoes, halved
1 teaspoon sugar
Salt and pepper, to taste
1/2 cup coarsely torn fresh basil leaves
6 ounces pasta, cooked
Grated Parmesan cheese (for serving), optional

1. Place the oil in a skillet over low heat. Add the garlic and cook, stirring, until golden, about 6 to 7 minutes.

2. Add the tomatoes, sugar, salt and pepper; raise heat to medium and cook, gently smashing some of the tomatoes with the back of a spoon (leave some whole), until the sauce is thickened, about 8 minutes. Stir in the basil.

3. Add the pasta, combine well and serve immediately, topped with grated cheese.

1 pound fresh sea scallops
2 tablespoons fresh lemon juice
1 tablespoon olive oil
1 tablespoon water or white wine
2 teaspoons minced fresh parsley
1 teaspoon grated lemon rind
1/2 teaspoon freshly ground pepper
2 cloves garlic — minced

Place scallops in a shallow 2-1/2-quart baking dish. Combine lemon juice and remaining ingredients; stir well. Pour over scallops; cover and marinate in refrigerator 10-20 minutes.
Broil 5-1/2 inches from heat 6 minutes; stir well. Broil an additional 6 minutes or until scallops are done. You may also cook them in a pan with butter and olive oil for 5-6 min. on each side.
Remove the scallops to a serving dish and reduce the marinade in the pan and add a tbsp or so of butter, pour over the scallops and serve.

1 1/2 c. elbow macaroni
3 tbsp. butter
2 tbsp. flour
2 c. milk
8 ounces sharp cheddar cheese, grated or cubed
salt and pepper

Cook macaroni in boiling salted water until almost tender, 9-10 minutes then drain.

In a saucepan melt the butter then blend in the flour cook for a minute or two to get rid of the raw flour taste. Wisk in 2 c. milk, cook until thick and bubbly. Add the cheddar cheese and stir until melted.

Mix the cheese sauce with the marcaroni, Turn into a 1 1/2 quart casserole, Spinkle with bread crumbs and bake at 350 degrees for 35-40 minutes or until bubbly and golden.

May add 1/4 c.finely chopped onions to the cheese mix then add to macaroni and proceed. May also top with sliced tomatoes sprinkled with salt.

Serves 6.

1 Lb. Firm Tofu
2 Large Garlic Cloves, Chopped
1/4 Cup Soy Sauce
1/4 Cup Orange Juice
2 T. Roasted Peanut Oil
1/4 Cup Maple Syrup
1/4 Cup Chopped Cilantro
3 T. Vegetable or Peanut Oil

For Cooking Drain the tofu, cut it into the shapes and sizes you desire, set on paper towel and blot well. Combine the next 5 ingredients in a measuring cup.Heat a large nonstick pan or electric skillet to 350 degrees and coat with the oil. when oil is hot, add the tofu and cook without disturbing until crisp and golden, about minutes. (the tofu will stick immediately, be patient, it will release when a crispy crust has formed.) turn and cook on the other side, adding more oil if necessary. Pour in the marinade and stir to coat the tofu. Reduce the heat, cook until the sauce is thickened and the tofu is glazed. Add the cilantro just before removing tofu from skillet.

2 lbs. ground meat (turkey or beef)
2 eggs
1 ½ c. bread crumbs (fresh)
¾ c. ketchup
½ c. milk
worchestershire sauce to taste
Dash of ground pepper
1 pkg. Lipton Onion soup mix

Mix thoroughly. Put in a loaf pan. Cover with 8-oz. tomato sauce (optional). Bake for 1 hour at 350.

Served Christmas dinner 2002

8 oz. Sweet potatoes, peeled and chopped
8 oz. White potatoes, peeled and chopped
6 garlic cloves, peeled and left whole
1 bay leaf
4 tbsp. Freshly grated parmesan cheese
2 large eggs, beaten to blend

4 4-5 inch-diameter Portobello mushrooms
6 tbsp. Olive oil
½ cup chopped onion
2 tbsp. Chopped parsley
1 tsp. Fresh rosemary

2 6-oz. Bags fresh baby spinach

Cook potatoes, bay leaf and garlic in large saucepan of boiling water until very tender, about 12 minutes. Drain, discard bay leaf. Return potatoes to pot or bowl, mash until smooth, cool slightly. Season with salt and pepper. Mix in 3 tbsp. cheese. Whisk in eggs

Remove mushroom stems and chop finely. Heat 2 tbsp olive oil in large pan over medium high heat. Add mushroom stems and onions; sauté 5 minutes. Stir in parsley and rosemary. Season with salt and pepper.

Preheat oven to 400 degrees. Brush rounded sides of mushrooms with 3 tsp. Olive oil. Place on baking sheet, gill sides up. Bake 10 min. Reduce oven temp to 350 degrees. Divide onion mixture among mushroom caps. Mound potato mixture in caps. Sprinkle with 1 tbsp cheese. Bake until heated through, about 25 min.

Heat 1 tsp oil in a large pot over medium heat. Add spinach; sauté 2 minutes. Season with salt and pepper. Divide among 4 plates. Top each serving with 1 stuffed mushroom.

Makes 4 servings, can be doubled.