================================================== Copyright 1996 Indiana Soybean Development Council ================================================== Theses recipes were created by Connie Cahill, consumer spokesperson for the Ohio Soybean Council, and a highly respected home economist. Soyfoods Recipes Beefy Tofu Enchiladas Spaghetti Surprise Calico Chili Zesty Corn Muffins Apple Salad & Tofu-Honey Cinnamon Dressing Fresh Walleye Crispy Chicken Stir-Fry Chicken Romaine Vinaigrette Herbed Vinaigrette Cranapple Snack Bars Harvest Pumpkin Bars Cream Cheese Frosting Chocolate Swirl Cheesecake Quick Mix Cookie Bars A Note About Soyfoods You get the benefits of good taste and good nutrition when you incorporate soy into your cooking. Many delicious entrees, appetizers, salads and desserts can easily be created with the healthy benefits of soy. Soyfoods, available at most grocery stores and nutrition centers, add variety, texture, and flavor to any meal. Packed with protein, soyfoods are an excellent source of fiber, calcium, and potassium. While they may be relatively new to mainstream America, soyfoods have been an integral part of the Asian and Far East diets for thousands of years. The Chinese word for soybean is "ta tou," which means "greater bean." As Americans become more health conscious, more and more are choosing zero-cholesterol, low-fat soy products for cooking. Soy is already present in popular consumer products such as salad dressing, margarines and crackers. As an added benefit, recent studies from the National Cancer Institute indicate a connection between eating small amounts of soy products and reducing heart disease, cancer, kidney disease and osteoporosis. Featured Soyfoods Here are the soyfoods featured in these recipes: Tofu, also known as soybean curd, is a soft, cheese-like food. The product is available with an extra firm, firm, medium, soft, or silken consistency. Soy oil, the natural oil extracted from whole soybeans, is lower in saturated fats than many oils and is high in beneficial polyunsaturated and monounsaturated fats. Nearly 75% of vegetable oil sold in the U.S. is actually soy oil. Soy flour is made from roasted soybeans that have been ground into a fine powder, and may be used in many baked goods. Soybeans are one of nature's highly nutritious gifts. A true source of protein, soybeans are a versatile, economical way of increasing fiber, calcium and potassium in your diet. Soybeans have also been shown to reduce cholesterol. You can find soybeans in your grocery store, health food store, grain elevator, or ask a soybean farmer. Now that you know more about soy-based products, you can use them for your daily cooking as well as the recipes in this booklet. Enjoy the great taste and health benefits of soyfoods in your regular diet! Connie Cahill helps consumers put good taste and good nutrition into their menus with soy. During her career as a consultant, Cahill has served many Fortune 500 clients including: Thomas J. Lipton Company, Oscar Mayer Foods, KitchenAid, Panasonic, JC Penney, M&M/Mars, Del Monte, Stanley Steemer, and Worthington Foods. She also hosted and produced her own cable television program "Home Edition," for three years. Besides the Ohio Soybean Council, Connie currently works with The American Egg Board, Northeast Egg Association, Kraft General Foods, and The Colorado Potato Board. Connie received her Bachelor of Science degree in Family Management/ Household Equipment from The Ohio State University in 1970, and became a Certified Home Economist in 1987. Besides her work as a consultant, she has been involved in recipe development, consumer booklet design, food photography and food styling. She has also made many television and radio talk show appearances throughout the country. Connie's professional memberships include: American Home Economics Association, Ohio Home Economics Association, and Home Economists in Business. For more information about soy products, contact: Ohio Soybean Council Two Nationwide Plaza P.O. Box 479 Columbus, Ohio 43216-0479 or call (614) 249-2492. BEEFY TOFU ENCHILADAS 8 8 inch soft flour tortillas 1/2 cup chopped onion 1 pound ground beef, browned and drained 1 4-ounce can chopped green chilies 1 clove garlic, minced 1 teaspoon dried cilantro 1 10.5-ounce package firm tofu, mashed 1/2 teaspoon cumin seed 2 cups diced tomato, drained 2 cups thick tomato salsa 1 cup shredded cheddar cheese Preheat oven to 350 degrees. Lightly spray a 9x13 inch baking dish with non-stick spray. In bowl, combine all ingredients except tortillas, tomato salsa and cheese. Place 1/2 cup of mixture in center of each tortilla and roll. Place in baking dish, seam side down. Pour salsa over enchiladas. Sprinkle with shredded cheese. Cover pan with aluminum foil and bake for 25 - 30 minutes. Yields 8 servings. (Per Serving): 374 calories/25 grams protein/30 grams carbohydrates/17 grams total fat/6 grams saturated fat/42 mg cholesterol/811 mg sodium ------------------------------------------------------------------------ SPAGHETTI SURPRISE 1/2 pound spaghetti 2 tablespoons soy oil 1/3 cup parmesan cheese 2 eggs, beaten 1 10.5-ounce package firm silken tofu, crumbled 1/2 cup chopped onion 1 clove garlic, minced 1/2 cup chopped green bell pepper 1 16-ounce can spiced chopped tomatoes 1 6-ounce can tomato paste 1 teaspoon dried oregano 1 teaspoon dried basil 1 cup lowfat cottage cheese 1/2 cup shredded mozzarella cheese Prepare spaghetti according to package directions and drain. Add soy oil. Combine parmesan cheese and eggs and add to spaghetti. Lightly spray 8 1/2 x 11 1/2 inch glass baking dish with non-stick spray. Place one half of spaghetti mixture in dish. Reserve remaining spaghetti. In large skillet, combine tofu, onion and green pepper and then saute until vegetables are tender. Drain off excess moisture and stir in tomatoes, tomato paste and herbs. Spread cottage cheese over spaghetti. Top with tofu/tomatomixture. Place remaining spaghetti over tofu and sprinkle with shredded cheese. Bake in a 350 degree oven for 45 minutes. Serves 6-8. (Per Serving): 259 calories/18 grams protein/22 grams carbohydrates/11 grams total fat/3 grams saturated fat/66 mg cholesterol/515 mg sodium ------------------------------------------------------------------------ CALICO CHILI 1/2 pound (3 1/2 cups) dried edible soybeans, soaked overnight 1 cup chopped carrots 1/3 cup each red, green and yellow bell peppers 1 cup chopped onions 1 cup chopped celery 3 cloves garlic, minced 2 16-ounce cans chili-style diced tomatoes 1 16-ounce can dark red kidney beans, drained 2 tablespoons chili con carne seasoning 2 tablespoons seasoned pepper 1 teaspoon dried oregano Condiments: low-fat shredded cheese fresh chopped cilantro fresh chopped onions Place packaged beans in 4-6 cups water and allow to soak overnight. Remove and drain. Soybeans may be frozen for future use. Bring 3 cups beans and 4 cups water to boil and simmer for 1 hour. Drain. Place all ingredients in crock pot. Stir to blend seasonings. Set on low andcook 8-10 hours. Serves 8-10. Top with condiments, as desired. (Per Serving): 159 calories/9 grams protein/21 grams carbohydrates/4 grams total fat/.6 grams saturated fat/0 mg cholesterol/462 mg sodium MICROWAVE VERSION: Place water and soaked beans in large microwave dish. Microwave on HIGH for 20 minutes. Drain. Place beans and all other ingredients in dish. Stir to mix. Microwave on HIGH for 30 minutes, medium-high for 15 minutes and medium-low for 20 minutes. Allow to stand 15 minutes. Serves 8-10. ------------------------------------------------------------------------ ZESTY CORN MUFFINS 3/4 cup flour 1/4 cup soy flour 1 cup yellow cornmeal 2 tablespoons sugar 4 teaspoons baking powder 1 teaspoon salt 1 cup buttermilk 1/4 cup soy oil 2 eggs, slightly beaten 1/2 cup shredded cheddar cheese 1/4 cup chopped green chilies Preheat oven to 425 degrees. Spray muffin pans with non-stick spray. In medium bowl, combine first 5 ingredients. Stir together buttermilk, soy oil and eggs, and add to dry ingredients. Gently stir in cheese and green chilies. Pour into muffin pan. Bake for 22 to 25 minutes. Yields 12 muffins. (Per Serving): 165 calories/5 grams protein/17 grams carbohydrates/7 grams total fat/2 grams saturated fat/33 mg cholesterol/383 mg sodium ------------------------------------------------------------------------ APPLE SALAD & TOFU-HONEY CINNAMON DRESSING 2 Granny Smith apples, sliced 2 Gala apples, sliced 1/4 cup fresh lemon juice 1 cup water 3 stalks celery, sliced diagonally 1 8-ounce can pineapple tidbits, drained 1/3 cup walnuts, coarsely chopped mint sprigs Dressing: 1 cup plain low-fat yogurt 1/2 cup soft silken tofu 1 tablespoon honey 1 teaspoon ground cinnamon Place sliced apples in mixture of lemon juice and water. Add more water if needed to cover apples. At serving time, drain liquid from apples. Combine apples, celery, pineapple and nuts. For the dressing: Combine yogurt, tofu, honey and cinnamon in a food processor and blend until smooth. Chill. Combine apple mixture with dressing and toss gently. Serve on a bed of fresh greens. Garnish with mint sprigs. Serves 8. (Per Serving): 114 calories/4 grams protein/14 grams carbohydrates/3 grams total fat/.6 grams saturated fat/2 mg cholesterol/44 mg sodium ------------------------------------------------------------------------ FRESH WALLEYE (courtesy of Chef Ed Bihn, The Buxton Inn, Granville, Ohio) 1 pound Walleye Fillets Make a paste of: 2 tablespoons lemon juice 2 cloves fresh minced garlic 3 tablespoons soy oil 2 tablespoons white wine pinch fresh chopped sweet basil Leaving skin on, place fillet skin down on broiler. Brush fillet with paste. Dust with paprika. Broil one side 10 minutes per each inch of thickness. If sauce is desired, use marinade of fresh garlic, dijon mustard, lemon juice, mayonnaise and soy oil. Garnish with lemon wedges, chopped parsley or chopped green onion. Serves 4 people. (Per Serving): 201 calories/23 grams protein/1 gram carbohydrates/10 grams total fat/2 grams saturated fat/101 mg cholesterol/72 mg sodium ------------------------------------------------------------------------ CRISPY CHICKEN STIR-FRY 3/4 pound boned, skinless chicken breast, cut in strips 3 tablespoons low-sodium soy sauce 1 cup each: sliced onion, green and sweet red peppers, fresh mushrooms 1 clove garlic, minced 1 tablespoon soy oil 1/2 cup sliced celery 1 tablespoon cornstarch 1/2 cup low sodium chicken broth 2 tablespoons dry white wine Cooked rice Combine chicken and soy sauce. Set aside 15 minutes to marinate. In large skillet or wok, heat oil and garlic. Add vegetables and stir-fry until tender crisp; remove from pan. Add soy sauce and chicken and stir-fry for about 2 minutes or until done. Combine cornstarch, chicken broth and wine. Return vegetables to wok or skillet and add broth mixture. Cook and stir until thickened. Serve with rice. Makes 4-6 servings. (Per Serving): 219 calories/13 grams protein/32 grams carbohydrates/4 grams total fat/.8 grams saturated fat/24 mg cholesterol/340 mg sodium ------------------------------------------------------------------------ CHICKEN ROMAINE VINAIGRETTE 4 chicken breast halves, boned & skinned 1 recipe Herbed Vinaigrette 1 1/2 pounds Romaine lettuce 1/2 cup sliced water chestnuts 1/3 cup fresh parmesan cheese 3/4 cup seasoned croutons Score chicken breasts and top with 1 tablespoon Herbed Vinaigrette per breast. Marinate in the refrigerator for at least one hour. Grill chicken 15 minutes & slice diagonally. Wash & tear lettuce leaves into large bowl. Top with 1/2 cup dressing, cheese, water chestnuts, and croutons. Toss together. Divide lettuce onto plates & top with sliced chicken. Serves 4-6 persons. (Per Serving): 266 calories/22 grams protein/5 grams carbohydrates/17 grams total fat/4 grams saturated fat/53 mg cholesterol/179 mg sodium HERBED VINAIGRETTE 3/4 cup soy oil 1/4 cup tarragon white wine vinegar 1/4 cup chopped fresh parsley 1/4 cup chopped fresh basil 1 tablespoon finely chopped green onions Combine all ingredients in a jar. Shake well. Refrigerate. May be used as a marinade or salad dressing. Yields 18 tablespoon servings. (Per Serving): 83 calories/5 grams protein/1 gram carbohydrates/9 grams total fat/1 gram saturated fat/0 mg cholesterol/1 mg sodium Thanks for visiting the U.S. Soyfoods Directory. We hope you will visit us often. ------------------------------------------------------------------------ HERBED VINAIGRETTE 3/4 cup soy oil 1/4 cup tarragon white wine vinegar 1/4 cup chopped fresh parsley 1/4 cup chopped fresh basil 1 tablespoon finely chopped green onions Combine all ingredients in a jar. Shake well. Refrigerate. May be used as a marinade or salad dressing. Yields 18 tablespoon servings. (Per Serving): 83 calories/5 grams protein/1 gram carbohydrates/9 grams total fat/1 gram saturated fat/0 mg cholesterol/1 mg sodium ------------------------------------------------------------------------ CRANAPPLE SNACK BARS 1 cup honey 3 tablespoons orange juice 1 teaspoon salt 1/3 cup soy oil 1 10.5-ounce package firm silken tofu 1 egg 1 teaspoon vanilla 2 cups flour 1 teaspoon baking soda 1 teaspoon cinnamon 2 cups peeled apple slices 2 1/2 cups cranberries (fresh or frozen) 1/2 cup chopped walnuts Preheat oven to 350 degrees. Spray a 10 x 15 x 1 inch pan with non-stick spray. Whip honey, orange juice and salt together; then blend with oil. Add tofu, vanilla, egg, and beat well. Sift together flour, baking soda and cinnamon. Add to the honey/oil mixture and stir well. Fold in apples, cranberries and nuts. Pour batter into prepared pan. Bake for 30 to 35 minutes or until a toothpick inserted near the center comes out clean. Yields 24 to 36 bars. Sprinkle with powdered sugar. Tip: May substitute 2 1/2 cups fresh blueberries for cranberries. (Per Serving): 72 calories/1 gram protein/2 grams carbohydrates/3 grams total fat/.4 grams saturated fat/5 mg cholesterol/88 mg sodium ------------------------------------------------------------------------ HARVEST PUMPKIN BARS 1 2/3 cups sugar 1 cup soy oil 4 eggs 1 16-ounce can solid pumpkin 1 1/2 cups flour 1/2 cup soy flour 1 teaspoon cinnamon 1 teaspoon salt 1 teaspoon soda 2 teaspoons baking powder Preheat oven to 350 degrees. Spray 10 x 15 x 1 inch pan with non-stick spray. In large bowl, combine sugar, eggs and oil. Add pumpkin and mix thoroughly. Combine flours and spices and stir into pumpkin mixture. Pour batter into prepared pan. Bake for 25-30 minutes, or until tester comes out clean from middle of pan. Yields 24 to 36 bars. (Per Serving): 218 calories/2 grams protein/6 grams carbohydrates /13 grams total fat/3 grams saturated fat/22 mg cholesterol/173 mg sodium ------------------------------------------------------------------------ CREAM CHEESE FROSTING 1 3-ounce package light cream cheese, softened 1/2 cup soy margarine 1 teaspoon vanilla 2 cups sifted powdered sugar 1/2 cup chopped pecans Combine all ingredients except nuts, and mix until smooth. Frost when bars are cool. Sprinkle with nuts. (Per Serving): 61 calories/.4 grams protein/6 grams carbohydrates/4 grams total fat/1 gram saturated fat/2 mg cholesterol/39 mg sodium ------------------------------------------------------------------------ CHOCOLATE SWIRL CHEESECAKE Crust: 1 9-ounce package Famous Chocolate Wafers (2 1/2 cups) 6 tablespoons soy margarine, melted 1/4 cup sliced almonds Filling: 2 8-ounce packages light cream cheese 1 10.5-ounce package firm silken tofu 4 eggs 3 tablespoons lemon juice 1 1/4 cups sugar Topping: 1 16-ounce carton light sour cream 1/3 cup sugar 1 teaspoon vanilla 1/8 cup chilled chocolate syrup Preheat oven to 350 degrees. In food processor bowl, process crumbs. Add almonds and margarine and process. Spread evenly across bottom and up sides of a 10-inch springform pan. Press onto bottom & up sides of pan. In clean processor bowl, combine cream cheese and tofu with sugar until smooth. Add four eggs and lemon juice. Process until smooth. Pour the filling over the crust and bake for 50 minutes. Remove cheesecake from oven. Reduce heat to 300 degrees. Mix sour cream, remaining sugar and vanilla. Spread over cheesecake. Drizzle chocolate syrup over top of sour cream and gently marble. Bake for 20-25 minutes. Cool for one hour, then refrigerate overnight. Serve plain or top with fresh fruit. Yields 10 servings. Tip: Look for chocolate wafers in the ice cream toppings section of your supermarket. (Cheesecake Per Serving): 588 calories/13 grams protein/12 grams carbohydrates/35 grams total fat/16 grams saturated fat/127 mg cholesterol/547 mg sodium (Topping Per Serving): 132 calories/1 gram protein/2 grams carbohydrates/ 10 grams total fat/6 grams saturated fat/19 mg cholesterol/68 mg sodium ------------------------------------------------------------------------ QUICK MIX COOKIE BARS 2 16-ounce packages refrigerated slice and bake cookie dough (chocolate chip or oatmeal chocolate chip) 1 10.5 ounce package firm silken tofu 2 eggs 1 cup sugar 1 teaspoon vanilla Preheat oven to 350 degrees. Soften one roll of cookie dough. Spray the bottom of a 9x13 inch baking pan with non-stick spray. Line the bottom with the softened cookie dough, spreading to all sides. In food processor bowl, combine tofu and remaining ingredients until smooth. Spread over cookie dough. Drop second roll of cookie dough by teaspoonful on top of filling. Bake for 40 to 45 minutes. Yields 24 to 36 bars. (Per Serving): 147 calories/2 grams protein/6 grams carbohydrates/6 grams total fat/2 grams saturated fat/21 mg cholesterol/98 mg sodium ------------------------------------------------------------------------ ADDITIONAL RECIPES FROM THE INDIANA SOYBEAN DEVELOPMENT COUNCIL =============================================================== CHOCOLATE SILK DESSERT Crust: 1/4 cup stick margarine, melted 1 1/4 cup graham cracker crumbs 3 tablespoons honey Mix together and press onto bottom and 1-inch up the side of a 9-inch springform pan. Bake at 350 F degrees for 8 minutes. Let cool and then chill. Filling: 1 1/2 cups semi-sweet chocolate chips 2 1/2 cups extra firm silken tofu 3 tablespoons honey Heat chocolate chips over low heat until melted, stirring often and set aside. In a food processor or blender, blend tofu until smooth. Add honey and blend until mixed. Add melted chocolate chips and blend until creamy. Pour filling into chilled pie crust. Place in refrigerator until firm. Serves 10. Nutritional Analysis The following analysis is for a 1/2 cup slice: Calories 351 Protein 6.6g Carbohydrates 10.4g Dietary Fiber 3.2g Saturated Fat 7.1g monounsaturated 6.5g polyunsaturated 2.8g Cholesterol 6.4mg Sodium 175.5mg AMARETTO CHEESECAKE DELITE Chocolate Cookie Crust: 1 1/2 cups chocolate cookie crumbs 3 tablespoons chopped almonds 2 tablespoons soy oil -or- 2 prepared chocolate cookie crumb crusts Glazed Almond Topping: 2 tablespoons sugar 3/4 cup sliced almonds Amaretto Filling: One 10.5 ounce lite soft silken tofu 16 ounces lower fat cream cheese, softened 3 tablespoons EQUAL measure or 36 EQUAL packets or 1 1/2 cups sugar 6 egg whites 4 whole eggs 1/4 cup Amaretto 2 tablespoons vanilla In a small bowl, combine all ingredients for the crust. Press evenly into the bottom of a 9-inch springform pan. Using an electric mixer, combine tofu and cream cheese until smooth. Add EQUAL or sugar and mix thoroughly. Add egg whites and whole eggs to ingredients and continue to mix until well blended. Add Amaretto and vanilla. Pour over crust in springform pan or divide batter into two prepared pie crusts. Bake at 300 F for 1 hour in the springform pan or 40 minutes for the two prepared crusts. Heat two tablespoons of sugar in a non-stick pan until sugar turns a golden brown. Toss almonds in sugar to coat. Remove almonds and allow to cool on wax paper. Break apart when cooled and arrange almonds around edge of cake. Refrigerate. Serves 16. *1/2 cup chocolate cookie crumbs can also be sprinkled around the outside of the cheesecake for a different taste combination. First Place, Desserts Category - Cooking with Ohio's Soy Foods Ohio State Fair Recipe Contest Developed by Jacqueline DeMatteis-O'Brien SAUTEED CHICKEN SPINACH SALAD WITH RASPBERRY SAUCE Ingredients: 8 cups torn, fresh spinach 4 boneless, skinless chicken breast halves (1 1/4 lbs.) sauteed 1 tablespoon mirin (sweet rice cooking wine) 1 tablespoon reduced sodium soy sauce 1 can (8 oz.) sliced water chestnuts, drained Raspberry Sauce: 1/2 cup frozen unsweetened raspberries, thawed or fresh 8 oz. silken/soft tofu 3 tablespoons white wine vinegar 3 tablespoons sugar Blend all sauce ingredients in blender or food processor until well blended. Saute chicken in the mirin and reduced sodium soy sauce until cooked through. Remove from heat and slice. Arrange spinach on individual serving plates. Top with chicken; evenly distribute water chestnuts over each serving. Serve with raspberry tofu sauce. Preparation time: 10 minutes Cooking time: 6 minutes Makes 4 servings Nutritional Analysis: (1/2 chicken breast, 2 cups spinach, 6 tablespoons sauce) Carbohydrates 47g Cholesterol 119mg Sodium 626mg EASY DAY VEGETABLE LASAGNA Ingredients: 1 tablespoon soy oil 8 green onions, chopped 1 cup sliced fresh mushrooms 1 48-ounce jar low-fat spaghetti sauce, any flavor 1 10-ounce package low-fat firm silken tofu 1 10-ounce package frozen chopped spinach, defrosted and drained 1 egg 1 8-ounce package uncooked lasagna noodles 1 teaspoon salt 1/4 teaspoon pepper 1/2 teaspoon garlic powder 1/2 teaspoon oregano 1 8-ounce package low-fat shredded Mozzarella cheese Preheat oven to 350 degrees. Spray a 9 x 13-inch baking pan with non-stick vegetable coating. Saute green onions and mushrooms in soy oil. Add spaghetti sauce. Set aside. Combine tofu, spinach, egg, and seasonings and mix well. In baking dish, begin with bottom layer of spaghetti sauce mixture, followed by uncooked noodles, tofu mixture, noodles, and top with remaining sauce. Bake for 45 minutes, covered with aluminum foil. Top with cheese and bake 15 minutes more. Allow to stand 10 minutes before serving. Serves 6-8. Option: Layer one 16-ounce package of frozen vegetable medley between layers of lasagna noodles or saute 1 l/2 cups fresh vegetable combination. Nutritional Analysis: Calories 360 Fat 12.9g (3.3g saturated fat) Carbohydrates 46g Protein 17.8g Cholesterol 42mg Sodium 2229mg HENRY FORD'S CHOCOLATE CHIP SOYBEAN COOKIES Ingredients: 3 cups light brown sugar 1 cup soy margarine 4 large eggs 3 cups cake or all-purpose flour 1 cup soy flour 1 teaspoon salt 2 teaspoons baking soda 2 tablespoons milk 1 teaspoon vanilla 2 cups crushed roasted unsalted soybean nuts 4 cups semi-sweet chocolate morsels Preheat oven to 350 F. In large mixing bowl, cream brown sugar and margarine with electric mixer. Beat for 2 minutes. Add eggs one at a time and cream until smooth consistency. Combine dry ingredients and add to mixture. Add milk and vanilla. Stir in soybeans and chocolate chips. Chill batter, if desired. Spray baking sheets with non-stick vegetable coating. Drop cookie batter onto sheets with a teaspoon. Bake for 8-10 minutes. Makes approximately 10 dozen soft cookies. Nutritional Analysis-1 cookie: Calories 92 Fat 2.5g Saturated fat 0.3g Carbohydrate 11g Protein 1.4g Cholesterol 7mg Sodium 74mg This recipe was one of Henry Ford's favorite snacks. The recipe was found in Cooking For Henry, a cookbook by Henry Ford's personal party chef, Jan Willemse. In 1934, Mr. Ford requested Willemse experiment in cooking with soybeans, and the cookbook has an entire chapter dedicated to soybean recipes. Ford was a strong supporter of soybeans and saw the possibility for the use of soybeans in food, milk, ice cream, paint, plastics, and many other things before 1930. In Ford's fast-growing automobile industry, and since, the soybean played a large part in the manufacturing of commercial products. MULTI-GRAIN SOYBEAN BREAD (Conventional Recipe) Ingredients: 1 1/2 tablespoons soy oil 1 1/2 tablespoons honey 2 cups warm water (105 F to 115 F) 1 package (1/4 ounce) dry yeast 1 cup water 2 cups bread flour 1 cup whole wheat flour 1/2 cup soy flour 1 1/2 tablespoons nonfat powdered milk 2 teaspoons salt 1 1/2 teaspoons cornmeal 1/2 cup bran flakes 1 teaspoon flax seeds 1 teaspoon whole millet Combine warm water, soybean oil, honey, and dry yeast into measuring cup. Allow to stand 5 minutes. Measure flours and other ingredients into mixing bowl. Blend warm liquids into flour mixture. Beat with an electric mixer at medium speed for two minutes, occasionally scraping the sides of the bowl. The dough will be stiff. Turn out onto a lightly floured board and knead mixture until it becomes smooth and elastic, and dough does not stick to the board. Place dough in bowl that has been rubbed down with soy oil, and allow to double in volume. Punch down. Knead lightly and shape into loaf. Place in greased 9" x 4 1/2" loaf pan and let rise to double volume, approximately 30 minutes. Bake in 350 F oven for 35 to 40 minutes. Allow to cool on rack. Yield: one loaf of delicious and nutritious bread. MULTI-GRAIN SOYBEAN BREAD (1 l/2 Pound Bread Machine Recipe) Ingredients: 2 cups bread flour 1 cup whole wheat flour 1/2 cup soybean flour 1 1/2 teaspoons nonfat powdered milk 1 1/2 teaspoons salt 1 1/2 teaspoons cornmeal 1/3 cup bran flakes 1 teaspoon flax seeds 1 teaspoon whole millet 1/2 cup soybeans, soaked overnight and drained 1 1/2 teaspoons soy oil 1 1/2 teaspoons honey 1 1/2 cups warm water 1 1/2 teaspoons dry yeast Add ingredients to bread machine according to manufacturer's directions. Bread Machine Tips: All ingredients should be at room temperature, unless otherwise noted in the recipe. Ingredients should be added to your bread machine according to the specific directions given inthe owner's manual. Always use powdered milk when using the timer on your machine. Yield: One l 1/2 pound loaf of delicious and nutritious bread. Nutritional Analysis: The following analysis is for one 1.06 ounce serving Calories 114 Protein 4.96g Carbohydrates 18.3g Dietary fiber 1.63g Fat -- total 2.65g Cholesterol 58mg Sodium 170mg Calories from protein 17% Calories from carbohydrates 63% Calories from fat 20% BOSTON BAKED SOYBEANS Ingredients: 3 cups cooked soybeans 1 medium onion 2 tablespoons molasses 1/2 cup catsup 1/2 teaspoon dry mustard 1 teaspoon Worcestershire Sauce 1/2 cup liquid from cooked soybeans Salt and pepper to taste One day ahead, cover dry soybeans with water and soak overnight, drain and rinse. Cook soaked soybeans two to three hours covered in water, over medium heat. Make sure you save a 1/2 cup of the cooking liquid. Combine all ingredients and bake uncovered at 325 degrees for one hour, stirring occasionally, if desired. Serves 8 to 10. Soybean quick soak method: Place soybeans in a large pot. Add 6 to 8 cups water for each pound of dry beans. Heat water to boiling and cook for 20 minutes. Turn off heat, cover pot, and let stand for two hours. Drain beans and rinse thoroughly. Nutritional Analysis: Serving size l/2 cup Calories 166 Total fat: 7g Cholesterol 15g Sodium 415mg Carbohydrates 15g Protein 12g STATE FAIR ZUCCHINI CAKE Ingredients: 2 cups shredded zucchini* 2 cups sugar 1 cup cooking oil 3 eggs 1 teaspoon baking soda 1 1/2 teaspoons baking powder 2 1/3 cups all-purpose flour 1/2 cup soy flour 1 teaspoon salt 1 teaspoon cinnamon 1/2 cup chopped walnuts or pecans 1/2 cup golden raisins Preheat oven to 350 F. Peel zucchini, remove seeds and shred. *Press firmly in measuring cup. Drain off excess water. Set aside. Cream together sugar, oil, and eggs; beat for 2 minutes. Stir in shredded zucchini. Sift dry ingredients together with raisins and nuts. Gradually add dry ingredients to liquid mixture. Spray a 9 x 13-inch baking pan with non-stick vegetable coating. Bake 40 minutes or until a toothpick comes clean from the cake center. Cool. Frosting: One 3-ounce package light cream cheese 1/2 cup soy margarine 2 cups confectioner's sugar 4-5 drops lemon extract 1/2 cup chopped walnuts or pecans, optional Soften margarine and cream cheese at room temperature for 15 minutes. Stir until completely blended. Blend in lemon extract. Add confectioner's sugar and mix until smooth. Frost cake and top with nuts, if desired. ================================================== Copyright 1996 Indiana Soybean Development Council ==================================================