Avocado & Tomato Salad with Vinaigrette

1 small red bell pepper, finely chopped

1 small onion, finely chopped

1/2 cup finely chopped fresh cilantro or parsley leaves

1/2 cup extra virgin olive oil

1/4 cup fresh lime juice

2 small jalapeños, finely chopped

1 clove garlic, finely chopped

1 tablespoon Chicken Flavor Bouillon

4 medium tomatoes

2 medium ripe avocados

1. Combine bell pepper, onion, cilantro, olive oil, lime juice, jalapeños, garlic and bouillon in medium bowl; stir well. Refrigerate for 30 minutes.
2. Slice tomatoes or cut into wedges. Peel and slice avocados. Arrange tomato and avocado slices alternately on top of each other on large platter; drizzle with prepared dressing.

Spicy Eggless Salad

8 oz. package of firm tofu
1 tsp. curry
1/4 cup light mayonnaise
1/4 cup shredded raw carrots
1 tsp. onion powder

chop tofu into cubes (about 1/2 inch). Mix all ingredients in a bowl and place in refrigerator until chilled. eat as a sandwich or scoop onto a bed of lettuce.

Vegetable Hero Sandwich

1 (16-ounce) unsliced loaf French bread
2 tablespoons olive oil
1 clove garlic, minced
1 onion, thinly sliced
2 carrots, thinly sliced
1/2 red bell pepper, seeded and sliced
1 zucchini, sliced
1 (15-ounce) can tomato sauce
3/4 teaspoon crushed dried oregano
1 teaspoon dried basil
Salt and freshly ground black pepper to taste
1/2 pound Muenster cheese, sliced

1. Slice French bread in half lengthwise and scoop out part of the center. Place the halves, cut side up, on a baking sheet. Broil for 1 minute or until lightly toasted.
2. In a heavy skillet, heat olive oil. Add garlic and onion; cook until tender, about 5 minutes. Stir in carrots, red bell pepper and zucchini. Cook an additional 10 minutes or until tender.
3. Add tomato sauce, oregano and basil Season to taste with salt and pepper. Simmer for 2 minutes. Spoon over the bread. Top with sliced Muenster cheese and place under broiler until cheese melts, about 1 minute.
   Serve hot.

Eggless Egg Salad Sandwiches

1 cup liquid egg substitute
1/4 cup chopped celery
1/4 chopped onion
2 tablespoons fat-free mayonnaise
12 slices whole wheat bread
6 lettuce leaves
1 large tomato, cut into 6 thin slices

1. Pour egg substitute into an 8-inch nonstick skillet; cover tightly and cook over very low heat for 10 minutes. Remove from heat and let stand, covered, 10 minutes. Cool completely.
2. Dice egg and place in a small bowl. Add celery, onion and mayonnaise; mix well. On each of 6 bread slices, place a lettuce leaf and a tomato slice; top each with 2 to 4 tablespoons egg salad and finish with a remaining bread slice.

Ham Salad

3 cups coarsely ground ham
2 hard-cooked eggs, chopped
1/2 cup chopped celery
1/2 cup low fat mayonnaise or fat free sour cream
1/4 cup diced sweet pickle
2 teaspoons prepared mustard
1/8 teaspoon black pepper

In medium bowl stir together all ingredients. Makes about 3 3/4 cups, enough for 6 sandwiches. Make sandwiches on soft sandwich buns or whole wheat bread, topped with lettuce leaves.

Red Leaf, Pear and Walnut Salad

3 tablespoons apple cider vinegar
1/2 cup apple juice or apple cider
1/4 cup canola oil
4 teaspoons Dijon mustard
1 tablespoon honey
1 teaspoon poppy seeds
Salt and pepper to taste (optional)
10 cups rinsed and well-drained red leaf lettuce, coarsely chopped, packed
2/3 cup walnut pieces (or coarsely chopped), toasted* (sliced or slivered almonds can be substituted)
4 pears, peeled, cored, and cut into 3/4-inch pieces

• Add vinegar, apple juice, canola oil, Dijon mustard, and honey to food processor or blender and pulse until well combined. Stir in poppy seeds and add salt and pepper to taste, if desired. Reserve 1/4 cup of the dressing and set aside.
• Add red leaf lettuce and walnuts to large bowl, drizzle the remaining dressing over the top, and toss to coat well. Divide the lettuce among 8 individual salad plates or bowls. Add pears to the large bowl and toss them with the reserved 1/4 cup dressing. Spoon pears evenly over the eight salads.

* To toast the walnut pieces, broil in toaster oven or oven, stirring often and watching carefully, until golden brown (about 2-3 minutes). Or toast them in a nonstick frying pan over medium heat.

Baked Tofu

1 lb firm or extra-firm waterpack Tofu

1/2 cup mild soy sauce
1 tsp honey
1/2 tsp minced fresh garlic (or 1/4 tsp garlic powder)
1/4 tsp ginger powder

Drain Tofu, and pat dry with paper towels. Cut Tofu into thick slices. Mix soy sauce, honey, garlic, and ginger. Put tofu in this mixture, and marinate in fridge for an hour or more. Remove Tofu from marinade. Put in greased baking pan and bake at 350 F for 40 minutes, basting occasionally with marinade. Turn carefully, and bake 20 minutes more.

Macaroni, Cheese and Tomatoes

1/2 c  Elbow macaroni                   
1 c  Canned tomatoes or sauce       
1/4 tsp Basil or dillweed                
1/4 tsp Prepared mustard
1 pinch Pepper
1/2 c  Shredded Cheddar cheese
1 TBSP Crushed cornflakes


Cook macaroni according to package directions, drain.
Break up tomatoes in their juice in a 4 cup casserole dish.
Stir in basil, mustard and pepper.
Add macaroni and cheese, mix lightly.
Sprinkle with cornflake crumbs or bread crumbs.
Bake at 350 F about 30 minutes or until crumbs brown and mixture
is bubbly.