Thought I would offer my family's favorite tofu dish. 1-2 packages of extra firm tofu. cut into rectangles, press some paper towel on to dry briefly. Mix: Cannola oil/soy sauce/sesame oil/garlic/hot chil oil or crushed red pepper --in any amounts that you find satisfying. Mix 1 cup for one package of tofu. Pour some onto 9X13 and lay tofu pieces and pour the rest over. turn as desired. Let sit in frig for 1 hour or overnight. Best grilled but great baked. Have never met the person who does not like this.

I make a variation of Paula's Brandied Mushrooms: I omit the seasoning salt because I think the Worcestershire is salty enough as it is, and I like to add some minced garlic, too. I also made these portobello mushrooms recently, and we really liked them. * Exported from MasterCook * Roasted Portobello Mushrooms with Blue Cheese Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 portobello mushrooms -- stems removed 1 tablespoon soy sauce -- or to taste freshly ground black pepper 3 tablespoons crumbled blue cheese 1. Preheat oven or toaster oven to 425 degrees F (220 degrees C). 2. Place mushroom caps, gill side up, on baking sheet. Drizzle with soy sauce and add a few grinds of black pepper to each cap. 3. Bake for 25 minutes. Remove from oven, and sprinkle 1 1/2 tablespoon blue cheese onto each cap. Return to oven and bake an additional 10 minutes, or until cheese is fully melted. Source: "www.allrecipes.com" - - - - - - - - - - - - - - - - - - -

Kathleen, thanks so much for the recipe. Will be making that near the end of the week! Annie, how do you do all you do on a spoonful of peanutbutter? I'd be passed out! Ann, my mom is looking for a recipe for a dinner party and that looks fantastic,(I gave her your salisbury steak one and she was looking for something not too fancy, and because to me the salisbury steak is good enough for company, especially the gravy)! So could you please share your recipe or technique for your tenderloin recipe? Kathleen here is the recipe for the pitas. 3 c bread flour or all purpose 1 tbsp honey 2 1/2 tsp active dry yeast 1/4 c warm water 1/2 tsp salt 3/4 c to 1 c warm water 1 tbsp olive oil Mix yeast honey and warm water in bowl til foamy. In processor or in a bowl with a wooden spoon, mix flour and salt. When yeast is ready add too flour mixture along with olive oil and 3/4 c water. Mix or process til mixture comes together (may need more water). Transfer to a floured surface and knead for about ten min until smooth and soft. Lightly oil a bowl and put dough in and turn to coat. Cover and let rise until doubled 1 1/2 to 3 hours depending on room temp. Punch down and divide into balls slightly smaller than tennis balls. On a floured surface flatten each ball into a disc and then roll out to about 1/8 inch thick. Put on a floured surface, cover and let rest 30 min. Baking, I set my oven at 500F and used a baking stone in the very bottom of the oven. I used a pizza peel and cooked two at a time until they puffed (2-4 min) cooked about 1 min more after they puffed and then flipped and cooked another minute. I then put them in a large metal bowl that was covered with a damp towel until they were cool enough to put in a plastic bag. (I don't know if this step was necessary or not but I heard it helped keep them soft). Its important to let oven come back to temp before cooking the next batch. Note: I think AnnT cooks hers on baking pans lined with foil in the upper and bottom third of her oven, (correct me if I am wrong Ann). Recipe said it made 5 6-inch pitas, but I got 9 out of it. Original recipe called for sugar but I subbed the honey as I saw it on someone's blog and it looked good! Could also sub 1 c whole wheat flour for one of the white. Shelley

Can't go wrong with mashed potatoes or roasted potatoes. And at our house Yorkshire Puddings are a must. Home Cookin Chapter: Recipes From Thibeault's Table Yorkshire Puddings ================== Source: Barbara Kafka 3 large eggs 1/2 teaspoon kosher salt 1 cup all-purpose flour 1 cup cool milk 1/8 cup fat, reserved from roast Put the eggs in a large bowl and beat with electric beater for 1 minute. Add salt. Alternating the flour and the milk, add to the eggs. Beat only until all ingredients are well combined. Cover tightly and refrigerate. Pour reserved fat into the hot deglazed pan and place in the 450 oven. Let heat for 3 to 4 minutes. Pour cold batter directly into pan. Cook for 15 minutes. Yorkshire Pudding for large size roast 9 large eggs 1 tablespoon kosher salt 3 cups all purpose flour 3 cups milk 1/4 cup fat Make same way and pour into larger heated roasting pan. I usually make the smaller recipe and sometimes make the Yorkshires in a muffin tin. I can get 12 large Yorkshires from the small recipe.