Oooophs! please ignore this post. i thought i was posting to a different forum.

Here are two of my favorites. MAPLE-PEPPER SALMON BITES This is a very quick recipe to make; just remember to start marinating the salmon the day ahead. You can easily half or double the amounts. 1/2 cup maple syrup 1/3 cup soy sauce 24 ounces skinned salmon fillet 1/4 cup freshly ground black pepper vegetable or canola oil Cut salmon into bite-size cubes. Combine maple syrup and soy sauce in a medium-size bowl and add salmon, making sure the fish is fully immersed in the marinade. Cover and refrigerate for 24 hours. Grease a sheet of aluminum foil with the oil (vegetable oil sprays work well). Preheat oven to 500F. Put pepper in small bowl or plate and dip top of salmon pieces into pepper. Place each peppered piece on foil, then cook in oven for 3 to 4 minutes. Serve immediately. Serves 6 as an hors d'oeuvre. Antipasto Bowl This appetizer should be made two hours in advance. 3 cups (2-inch) sliced asparagus (about 3/4 pound) 3 cups quartered mushrooms (about 3/4 pound) 1 cup red bell pepper strips 1/2 cup pitted ripe olives 3 ounces part-skim mozzarella cheese, cubed (about 2/3 cup) 1 (14-ounce) can quartered artichoke hearts, drained 1 (11.5-ounce) jar pickled pepperoncini peppers, drained 1/3 cup cider vinegar 1/4 cup finely chopped fresh parsley 2 tablespoons extra-virgin olive oil 2 teaspoons dried oregano 1 teaspoon sugar 1/4 teaspoon salt 1/4 teaspoon black pepper 3 garlic cloves, minced Steam asparagus, covered, for 2 minutes. Drain and plunge into ice water; drain well. Combine the asparagus, mushrooms, and the next 5 ingredients (mushrooms through pepperoncini peppers) in a large bowl. Combine vinegar and remaining ingredients in a small bowl; stir well with a whisk. Pour vinaigrette over the vegetable mixture, tossing gently to coat. Cover and marinate in refrigerator 2 hours; stir occasionally. Note: Can be served chilled or at room temperature.

I found this on the Eagle Brand website: No-Bake Jeweled Fruitcake Servings: Makes one (9x5-inch) loaf Serving Size: not available Nutrition: not available Prep Time: 15 minutes Cook Time: 0 Total Time: 0 Ingredients 1 (4-ounce) container green candied cherries, halved (1/2 cup) 1 (4-ounce) container red candied cherries, halved (1/2 cup) 1 1/2 cups coarsely chopped nuts 3 cups graham cracker crumbs 2 cups miniature marshmallows 1 (9-ounce) package NONE SUCH® Condensed Mincemeat, crumbled 1 (8-ounce) container mixed candied fruit (1 cup) 1 (14-ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk) Instructions Reserve a few candied cherries or nuts for garnish if desired. In large bowl, combine all ingredients except EAGLE BRAND®; mix well to coat fruit with crumbs. Add EAGLE BRAND®; mix well. Turn into aluminum foil-lined 9x5-inch loaf pan. With wet hands, press firmly into pan. Garnish with reserved cherries or nuts (optional). Cover tightly with aluminum foil; chill thoroughly. Store tightly wrapped in refrigerator. TIP: Fruitcake can be stored in refrigerator for several weeks.

Since some of mine are on Zaar, I will warn you to read my page first before trying them. It is under the name house. There is a disclaimer there on the current database and the recipes located on Zaar. As to easy, look nothing could be easier as long as you know how to do tofu. Since we aren't taught by our parents it isn't easy. First There are two types. One is the Mori Nu type aka silken. It is soft like a cottage cheese or cream cheese. It is best in smoothies and desserts such as pudding Don't try to drain it by pressing unless you plan on crumbling it. The other, waterpacked is firmer. If you freeze it, it is much tougher and more meatlike but will resemble a sponge. Esp if you freeze, drain. Simply put on a slanted board and put a heavy plate or pan on top. Let sit until the water stops running. Now it is ready to marinate. Tofu has taste. However it is so bland everything else overshadows it. Use your favorite 'sauce'. At our house we sometimes just pour sundried tomato dressing or raspberry pecan dressing over it and crumble and serve on a salad. The catch is marination time. The longer it sits, the more it will taste like what you are soaking it in. For a Western Beginner I recommend at least over night. Me? well heck I nibble it as I cut it so... However when we started the wife out on it, I soaked it overnight. Now what to do? Lets see Crumble and put on salad I make a dish that uses the tofu, our favorite bread dressing and veggies mixed in for a casserole. If you are lacto add a vegetarian cheese on top and melt. I make our favorite stir fry sauce, marinate and simply pan fry with no oil [use cooking spray for this]. Bake until golden brown and serve with sides Toss cooked or uncooked in a stir fry Make Chocolate pudding or Vanilla pudding BBQ it Toss in your favorit stew Make Dumplings such as Buddah's Jewels for a fancier meal Mix with Seitan and make a loaf to replace turkey on thanksgiving After you start working with it, the net has oodles of recipes that you can pick up in a hurry. If you follow the link off my Zaar page, it will take you to where I now keep the recipes and I vouch for them as accurate. There is a long page of tofu recipe on the site under Vegetarian/Vegan on this site. Some are for advanced users and some are for beginners. The Orange Lacquered Tofu and Ricker's Tofu Roast are my favorites. The chocolate pudding ain't shabby either. Note Ricker's tofu roast uses Seitan in the mix. That is simple to make. 1/2 cup vital wheat gluten [you can find that in the bakng section usually by Hodgson Mills or Bob's Red Mill] and 1/2 cup water, mix, knead 5 minutes boil in your favorite broth for an hour then use, refrigerate in broth or freeze in broth for future use. And if you run into trouble give a yell. Humm maybe I better thaw the garlic pepper tofu for supper. Psst if you run into any smoked tofu? Give it a try. I love it.