MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Anasazi-Tofu Enchiladas
 Categories: Rice, Vegetarian, Mexican
      Yield: 10 servings

      1 c  Slightly pureed Anasazi
           Beans *
    1/2 c  Cooked rice
    1/2 c  Tofu, excess water removed
    1/4 c  Chopped bell pepper
    1/4 c  Chopped green onion
      1 c  Grated cheddar
      1 c  Grated Monterey Jack
     10 oz Enchilada sauce
     10    Corn tortillas

  Mix first five ingredients together. Add 2 T. enchilada sauce. Moisten
  tortillas in warmed enchilada sauce. Fill tortilla with mixture and
  roll. Place in greased 6 1/2" X 10 1/2" pan with the opening of the
  roll down. Any remaining sauce should be poured on top of the
  enchiladas once the pan is filled. Place cheeses on top and bake at
  300 degrees F for 35-40 minutes.

  *  "Anasazi" is a Navajo word meaning "ancient one." Anasazi beans
  have been found in many southwestern Indian dwellings. Bean
  connoisseurs will appreciate the characteristic taste and texture
  talents of pinto and kidney combined within this ancient Indian
  entrant. Versatility of this variety is limited only by your
  imagination: take them for a "dip": enlist them for creative Mexican
  food construction: they even taste good straight!

  Courtesy of:

  Arrowhead Mills, Inc. P.O. Box 2059 Hereford, TX 79045 (806) 364-0730

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MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Hijiki Nimono
 Categories: Japanese, Vegetarian
      Yield: 4 servings

           Karen Mintzias
      2 oz Hijiki
      2 oz Carrots
      1    Age (deep-fried tofu) puff
    1/3    Block hard tofu
      5    Green beans
      2 tb Sesame oil
      1 c  Dashijiru (soup stock)
      3 tb Shoyu (soy sauce)
      2 tb Sake
      2 tb Mirin
      1 ts White sesame seeds
           - lightly sauteed
           Seven pepper, to taste
           - (Shichimitogarashi)

  A.)   Rinse the hijiki in a fine-mesh strainer under cold running
  water. In 3 times the amount of warm water, soak for 10 to 15
  minutes. Remove the hijiki with a tea strainer. (Sand and pebbles
  will sink to the bottom of the bowl.)  Return to fine-mesh strainer
  and drain off excess water. Grate the carrots into matchstick
  slivers. Dip the age puff for 30 seconds in boiling water, and cut
  into matchstick slivers. Place tofu in a heated skillet and mash with
  a spatula. Let it simmer in its own water until reduced to small
  crumbs. Snap the ends off the green beans and place in boiling water
  for 1 to 2 minutes. Immerse in iced water, drain, and cut into
  1/2-inch-long pieces.

  B.)   In a heated skillet, saute sesame oil, hijiki, carrots, age,
  and tofu (all completely drained of water). When ingredients have
  acquired a shiny appearance, add dashijiru, shoyu, sake and mirin.
  Reduce heat to low and cook, stirring frequently, until liquid has
  been absorbed. Turn off heat and add green beans.

  C.)   Place B in serving dish, sprinkle with sauteed sesame seeds. If
  you like, add seven-taste pepper to taste.

  Source: The Folk Art of Japanese Country Cooking, by Gaku Homma

  Typed for you by Karen Mintzias

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