Favorite Pancakes Posted on April 9, 2001, 10:41 pm Ingredients:  1 egg 1 cup buttermilk 2 Tbsp oil 1 cup flour 1 Tbsp sugar 1 tsp baking powder ˝ tsp soda ˝ tsp salt Directions:   Beat egg; add remaining ingredients in order listed and beat with rotary beater until smooth. Grease heated griddle if necessary. To test griddle, sprinkle with few drops of water. If bubbles skitter around, heat is just right. Pour batter from tip of large spoon or from pitcher onto hot griddle. Turn pancakes as soon as they are puffed and full of bubbles but before bubbles break. Bake other side until golden brown. 10 4" pancakes If you like I can give you the variation for apple pancakes, blueberry pancakes, or nut pancakes. Enjoy! Our Tofu Scramble Recipe from The Mountain Garden Restaurant, Ouray, Colorado. U.S.A. Posted on April 8, 2001, 12:22 pm Ingredients:  1 pound firm tofu 2 tablespoons oil ˝ tablespoon garlic, diced fine 3/4 teaspoon crushed red pepper 3/4 tsp salt Directions:   *Drain tofu. Smush everything together. Let sit in refrigerator at least 1 day to combine flavors.  *Steam in microwave or cook on a griddle. Claudette’s meatless meatballs Ingredients:  2 cups pecan meal 2 cups cheese (˝ cottage cheese, ˝ chedder) 1 large onion, chopped fine 8 eggs 2 cups cracker crumbs 1 tsp sage salt to taste (˝ to 1 tsp) Directions:   *Mix all ingredients together, form into balls, (I use ice cream scoop) Place ˝" oil in bottom of 13 x9" pan. *(Spray with Pam first and you can cut way back on the oil) Place balls in oil. *Cover meatballs with tomato sauce ( I use a 28oz. Jar of Traditional Ragu) Bake @ 350 degrees for 45-50 minutes. Makes a lot - cut in ˝ for a 9x9 pan. Ps. Just take the pecans and put them in a food processors. a grinder, or a blender until they are the desired consistency. Vegetable Curry Posted on April 12, 2001, 8:13 pm Ingredients:  3 Tbsp oil 2 large tomatoes, chopped 2 large onions, minced 2 pounds vegetables, (carrots, 2-3 garlic cloves, minced peas, potatoes, beans, cauliflower),cut into small pieces 2 green peppers, sliced 1 tsp brown sugar 1 tsp chili powder 2 tsp salt ˝ tsp turmeric powder 1 cup boiling water 2 tsp coriander 4 Tbsp lemon juice Directions: *Fry onion, garlic, and pepper in hot oil until light brown.  *Add the spices and tomatoes and fry well, stirring continuously to prevent the spices from sticking.  *Add remaining vegetables, sugar, and salt; stir well. Add the water; cover and cook until vegetables are tender.  *Five minutes before vegetables are done, add lemon juice and continue cooking until done.  *Do not overcook Serve with rice, dal, and chapatis. Sounds great! I’ll be trying it in a week or two!   Pasta & Vegetable Loaf Posted on April 15, 2001, 4:04 pm Ingredients:  2 ˝ cups water 2/3 c. lentils 2/3 c. split peas 1/4 c. butter 1 onion, chopped 1 clove garlic, crushed 1 large carrot, chopped 1 stalk celery, chopped 2 c. small whole-wheat pasta shapes, cooked 1 egg, beaten ˝ tsp. cumin 2 Tbsp. chopped, fresh parsley salt pepper Directions:   *In a medium size saucepan, bring water to a boil.  *Stir in lentils and split peas. Simmer, covered, about 40 minutes or until all liquid has been absorbed and lentils and peas are soft.   *Preheat oven to 375 degrees F. (190 C.) In a saucepan, heat butter. Add onion, garlic, carrot and celery. Cook, stirring occasionally, until soft. Add cooked lentils and split peas, pasta egg, cumin and parsley. Season with salt and pepper. Mix together thoroughly.   *Spoon mixture into a greased 9" x 5" loaf pan. Cover top with foil. Bake 40 min. Let stand in pan 5 min. Run a knife around edge of loaf and turn out onto a serving dish. Serves 4.   *Note: This loaf may be served hot with tomato sauce or cold with salad. Enjoy! White & Dark Chocolate Mousse   WHITE CHOCOLATE MOUSSE: Ingredients:  9 oz white chocolate 1/2 envelope (1 1/2 teaspoons) unflavored gelatin 5 tablespoons water 1 tablespoon light corn syrup 2 egg yolks 2/3 cup whipping cream 2/3 cup sour cream   DARK CHOCOLATE MOUSSE: Ingredients:  6 oz semisweet chocolate 1/4 cup strong coffee 2/3 envelope (2 teaspoons) unflavored gelatin 3 tablespoons water 8 tablespoons butter, cubed 2 egg yolks 1 1/4 cups whipping cream whipped cream, if desired Directions:   *Grated semisweet chocolate to decorate, if desired *Line an 8" x 4" loaf pan with plastic wrap to overlap edges.  *To prepare white chocolate mousse, break white chocolate in small pieces and set aside. *In a small bowl, sprinkle gelatin over 2 tablespoons of water and let stand 2 to 3 minutes, until softened. In a saucepan, combine remaining water and corn syrup and bring to boil.  *Remove from heat and stir in gelatin until dissolved. Add chocolate pieces and beat until chocolate is melted and mixture is smooth. *Beat in egg yolks, 1 at a time. In a bowl, whip whipping cream and sour cream lightly and fold into chocolate mixture. Pour into prepared loaf pan and refrigerate until set. *To prepare dark chocolate mousse, in top of a double boiler or bowl set over a pan of simmering water, melt chocolate with coffee. *In a small bowl, sprinkle gelatin over water and let stand 2 to 3 minutes, until softened. Set bowl of gelatin in a saucepan of hot water and stir until dissolved.  *Stir gelatin and butter into chocolate mixture and beat until butter has melted and mixture is smooth. Cool, then beat in egg yolks. In a bowl, whip cream lightly and fold into chocolate mixture. *Pour dark chocolate mixture over set white chocolate mousse. Refrigerate until set, then cover with overlapping plastic wrap and refrigerate overnight. To serve, unfold plastic wrap from top and turn out onto a serving dish. Carefully peel off plastic wrap. Decorate with whipped cream and grated chocolate, if desired, and cut in slices. Makes 8 servings. Nutrition: Calories: 430, Protein: 3 g, Carbohydrates: 22 g, Sodium: 200 mg Saturated Fat: 21 g, Fiber: 0 g, Vitamin A: 306 IU, Thiamine: 20 mg Riboflavin: 108 mg, Niacin: 0 mg, Vitamin B6: 24 mg, Vitamin B12: 0 mcg Calcium: 71 mg, Iron: 0 mg, Magnesium: 5 mg, Potassium: 103 mg Zinc: 0 mg, Fat: 38 g, Cholesterol: 96 mg, Vitamin C: 0 mg Courtesy of © 1996 SoftKey Multimedia Inc. Chocolate & Honey Cheesecake CRUST: 1/3 cup butter 1 3/4 cups crushed vanilla wafers FILLING: 1 1/2 lb ricotta cheese 2 tablespoons honey 2 eggs 2/3 cup whipping cream 1 Toblerone almond & chocolate candy bar, broken in pieces TOPPING: 2 tablespoons honey 1 cup granola powdered sugar Directions:   *Preheat oven to 350F (175C). Grease a 9-inch springform pan. To prepare crust, melt butter in a small saucepan over low heat. *Stir in crushed vanilla wafers.  *Press mixture in bottom of greased pan. Set aside. *To prepare filling, beat ricotta cheese, honey and eggs in a medium-size bowl until smooth. Bring whipping cream to a boil in a small saucepan. Remove from heat. Stir in chocolate until melted; blend into cheese mixture.  *Bake in preheated oven 30 minutes. *To make topping, melt honey in a small saucepan over low heat. Stir in granola. Spread on partially-baked cheesecake. Bake 15 minutes more. Cool before removing from pan. Dust with icing sugar. Makes 10 servings. Nutrition Calories: 351, Protein: 7 g, Carbohydrates: 31 g, Sodium: 177 mg Saturated Fat: 10 g, Fiber: 1 g, Vitamin A: 148 IU, Thiamine: 89 mg Riboflavin: 136 mg, Niacin: 0 mg, Vitamin B6: 48 mg, Vitamin B12: 0 mcg Calcium: 112 mg, Iron: 1 mg, Magnesium: 26 mg, Potassium: 168 mg Zinc: 1 mg, Fat: 22 g, Cholesterol: 46 mg, Vitamin C: 0 mg Courtesy of © 1996 SoftKey Multimedia Inc.   Spinach Lasagna   Ingredients:  Take 4 lasagna noodles,  mix 1 c cottage cheese,  one egg, 1/2 t basal,  1/2 t oregano. Directions:   Put about 3/4 c spaghetti sauce in bottom of 9" square pan, then put down 2 noodles, 1/2 cottage cheese mixture, 2/3 c frozen spinach, 1/2 c mushrooms, 1/2 mozerella cheese, 1/4 c parmessian cheese & repeat. Bake at 350 degrees for 30 min. Enjoy!   Tortilla Bites    Ingredients:  4(8 inch)fat-free flour tortillas, cut into quarters. 1 medium onion, grated 1(16oz.)can black beans, drained 1(8oz)jar chunky salsa Fat free sour cream Chopped fresh cilantro Directions:  *Preheat the oven to 350 degrees. Spray 16 muffin cups with nonstick cooking spray. *Fit one tortilla quarter in each muffin cup. *Layer the onion, black beans and salsa in the prepared muffin cups. *Bake for 8-10 minutes or until heated through. Garnish with sour cream and cilantro. Serve immediately. Yield:16 servings Per serving: Calories 56; Fat <1 g; Sodium 242 mg; Dietary Fiber 2 g   Grilled Portobello Mushroom  Sandwich with Blue Cheese Sauce Ingredients:  4 each portobello mushroom 4 Tbsp olive oil 1/4 tsp black pepper 1/4 tsp salt 4 slices onion 4 slices tomato 1 cup spinach, fresh 4 each sourdough rolls Blue Cheese Sauce: 1 ounce sour cream topper 2 Tbsp blue cheese, crumbled To Prepare: For the sauce: 1. Combine blue cheese and sour cream topper and mix well. 2. Divide sauce into 4 1-oz portion cups. 3. Refrigerate. For the sandwich: 1. Saute onion slices until golden brown and transfer to a warm pan. 2. Combine oil, salt, and pepper. 3. Heat grill on medium and spray with non-stick cooking spray. 4. Rub mushrooms with olive oil. 5. Grill mushrooms on both sides and remove when soft but still firm. 6. Remove mushrooms and place in warm pan. 7. Top each mushroom with 1 onion slice and keep warm. 8. Split roll and warm in oven. 9. When ready to serve, put mushroom on bottom half of roll. 10. Place spinach leaf on top half and tomato slice on top of spinach. 11. Leave sandwich open-face and serve 1 oz cup of blue cheese on side.   Servings: 4 sandwiches   Nutritional Information, per Serving Calories 415 Protein 15 g Fat 19 g Fiber 7 g Sodium 569 mg