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

      Title: Tofu Spinach Pie
 Categories: Vegetarian
      Yield: 1 servings

      1 pk Fresh Spinach
  1 1/2 lb Tofu
  1 1/2 c  Onions
      3    Garlic cloves, minced or
           Pressed
      2 T  Lemon juice
    1/2 t  Salt
        x  Canola oil
      1    9" pie shell

   1. Preheat oven to 400 degrees.
   2. In large pan over medium flame, cook spinach in canola oil, until
  spinach completely wilts (ie. it will shrink and turn a darker green).
   3. In another pan, saute onions and garlic until onion softens.
   4. Mix in the cooked spinach, saute for a minute or two more.
   5. Crumble in the tofu.
   6. Add lemon juice and salt.
   7. Pour mixture into pie shell.
   8. Bake at 400 degrees about 30 minutes, until pie shell is golden.
   Start off with a salad, then serve the spinach tofu pie with wild
  rice and you've got a great veggie meal.
   This recipe is adapted from TOFU COOKERY by Louise Hagler (The Book
  Publishing Company, Summertown, TN), a good place for tofu-lovers to
  start.
   From: joelw@netcom.com (Joel Wilf).  rfvc Digest V94 Issue #200 Sept.
  17, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com
  using MMCONV.
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MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Tofu-Noodle-Poppy Seed Casserole (Lacto)
 Categories: Vegetarian, Lacto
      Yield: 1 servings

      1    (8-ounce) package
           Medium-size egg noodles,
           Uncooked
    1/2 c  Chopped onion
    1/4 c  Chopped green pepper
    1/4 c  Butter or margarine, melted
      3 T  All-purpose flour
      3 c  Milk
    1/4 c  Grated Parmesan cheese
      1 T  Poppy seeds
      1 t  Salt
    1/8 t  Red pepper
      3 c  Diced cooked tofu
      1    (4-ounce) jar diced
           Pimiento, drained
      2 T  Grated Parmesan cheese

   Cook noodles according to package directions.  Drain well, and set
  aside. Sauti onion and green pepper in butter in a Dutch oven until
  tender; add flour, stirring until smooth.  Cook 1 minute, stirring
  constantly. Gradually add milk; cook over medium heat, stirring
  constantly, until thickened and bubbly.  Stir in noodles, 1/4 cup
  Parmesan cheese, poppy seeds, salt, red pepper, and tofu; add
  pimiento, and stir gently. Spoon mixture into a lightly greased 12- x
  8- x 2-inch baking dish. Cover and chill 8 hours.  To bake, remove
  from refrigerator, and let stand at room temperature 30 min.  Bake,
  covered, at 350 for 45 min.  Uncover, and sprinkle with 2 tablespoons
  cheese.  Bake, uncovered, an additional 10 min. or until thoroughly
  heated.
   1. I use one pound of tofu cut into 1 inch squares instead of turkey.
  (I am a vegitarian.)
   2. It does not have to refrigerate, but the tastes do mingle better
  if it does.
   3. I usually sprinkle more than 2 tablespoons of cheese on top.
   Southern Living 1990 Annual Recipes, P. 239
   From: DWEISLOGEL@csi.compuserve.com (David Weislogel).  rfvc Digest
  V94 Issue #200 Sept. 17, 1994. Formatted by Sue Smith, S.Smith34,
  TXFT40A@Prodigy.com using MMCONV.
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