I made these last night, after remembering them from years ago. I had two pounds of tofu I needed to use up. I would think you could cut the recipe in half and use one pound of tofu if you liked. Mine were probably twice the size of the recommended 1", so I had to cook them longer. They're hard to turn without smushing, so I left them in their original position. Also, I didn't have sesame oil so I sprayed them with a little olive oil. Tofalafels Ingredients 2 pounds tofu, pressed or squeezed 1/2 cup minced onion 1/2 cup sesame seeds 1/2 cup bread crumbs 2 tablespoons tahini 2 teaspoons cumin 2 teaspoons natural soy sauce or tamari 1 3/4 teaspoons garlic powder 1 teaspoon salt 1/4 teaspoon cayenne Sesame oil Accompaniments: Pita bread Chopped tomatoes Green salad fixings 1/2 cup yogurt 1/2 cup tahini Lemon juice to taste Method: Preheat the oven to 325 degrees. Mash the tofu. Add the remaining tofalafel ingredients except sesame oil, and mix thoroughly. Form into 1-inch balls, and place on oiled baking sheet. Brush the tofalafels with sesame oil. Bake for 35 to 40 minutes. When the tofalafels have browned on one side after about 20 minutes, turn to brown the other side for the remainder of the cooking time. Serve hot in warm pita bread with tomatoes, green salad, and a yogurt dressing of equal parts yogurt and tahini, with lemon juice to taste. Serves 4 to 6

I've only made this once for some reason. It's very good! Chicken-Pecan Quiche (Debbie/AL) Crust:* 1 c. flour 1 c. (4 oz.) shredded Cheddar 3/4 c. chopped pecans 1/2 tsp. salt 1/4 tsp. paprika 1/3 c. vegetable oil Mix first four ingredients in a medium bowl; stir well. Add oil and stir well. Firmly press mixture in bottom and up sides of a 9" deep-dish pie plate. Bake at 350 for 12 minutes. Cool completely. Filling: 1 c. sour cream 1/4 c. mayonnaise 3 large eggs, lightly beaten 2 c. finely chopped cooked chicken 1/2 c. (2 oz.) shredded sharp Cheddar cheese 1/4 c. minced onion 1/4 c. pecan halves 3 drops of hot sauce (optional) Whisk together sour cream, mayo and eggs. Stir in chicken, cheese, onion and hot sauce. Pour chicken mixture over the prepared crust. Arrange pecan halves over chicken mixture. Bake at 350 for 55 min. or until set. Let stand 10 minutes before serving. Serves 8. *Deep-dish premade pie crust can be substituted for the cheese/pecan crust. Just sprinkle the bottom of the pie crust with 1/2 c. shredded cheese and add the other half (making 1 c.) and pecans to the chicken mixture. Then prebake the crust for 10 minutes.

This one's for Glenda! PEANUT BUTTER SHEET CAKE (Tasty Kitchen) 2 cups Sugar 2 cups All-purpose Flour 2 whole Large Eggs 1 teaspoon Baking Soda 1 cup Sour Cream 2/3 cups Creamy Peanut Butter 1 cup Butter 1 cup Water FOR THE PEANUT BUTTER FROSTING: 1/2 cups Butter 2/3 cups Creamy Peanut Butter 6 Tablespoons Milk 2-1/2 cups Powdered Sugar 1 teaspoon Vanilla Preheat oven to 400F. In a bowl combine the sugar and flour. In a separate bowl mix eggs, baking soda, and sour cream well. Set aside. In a small saucepan combine peanut butter, butter, and water. Bring to a boil. Stir the boiled peanut butter mixture into the flour mixture, then add to the sour cream mixture. Pour into an ungreased 15x10 inch sheet/jellyroll type pan. Bake 20 minutes or until done. Cake is done when a toothpick inserted in the center of the cake comes out clean. For the frosting: Combine the butter, peanut butter, and milk in a saucepan. Bring to a boil stirring constantly. Add the powdered sugar and mix well. Let the frosting cool for a few minutes, then add vanilla. The frosting will be thick; mix well. Pour over cake while both are still warm. Let cool, then serve.

the cornbread thread made me think of this one. Taco Stuffed Upside Down Cornbread Ingredients 1/2 pound ground beef 1 cup water 1 package taco seasoning 1 can (4 oz.) green chilies 1 large plum tomato cut into 7 round slices 2 packages (8 1/2 oz. each) cornbread 1 can (15 oz.) creamed corn 1 cup water 2 large eggs 2 cups shredded cheese Directions Preheat oven to 425 degrees. Heavily grease an 11-inch ovenproof, nonstick skillet. Brown beef; drain. Stir in water and seasoning mix; bring to a boil. Reduce heat to low, stirring occasionally, for 5 to 6 minutes or until mixture is thickened. Spread chilies apart and slice each chile lengthwise in half. Place chilies rib side up in starburst pattern in prepared skillet. Place tomato slices in circle between each Chile tip; place one tomato slice in center of pan. Combine cornbread mix, corn, water and eggs in large bowl; stir well. Spread half of batter on top of chilies and tomatoes; top with ground beef and cheese. Spread remaining batter over cheese. Bake for 35 to 40 minutes or until wooden pick inserted in cornbread comes out clean. Invert skillet onto serving platter. Garnish with salsa or sour cream.