1 1/2 pints sour cream
1 15 oz. can fruit cocktail (all fruit drained)
1 15 oz. can pineapple chunks
1 small can mandarin oranges
1 can cherries if desired
Not quite half bag shredded coconut
Almost 1/2 bag of miniature marshmallows
Walnuts optional
This will serve 16 people. You can cut the recipe in half if so desired
Best to be made the day before serving
Very, very tasty
Monday
Tofu Meatballs or Meatloaf
3 cakes soft tofu (about 12 ounces each)
3 tablespoons vegetable oil
1 large onion, finely chopped
3 cloves garlic, minced
1 large carrot, grated
1 green pepper, finely chopped
1 1/2 teaspoons dried basil
l tablespoon ground fennel seeds
3/4 cup walnuts, finely chopped
1/4 cup chopped fresh parsley
4 1/2 teaspoons Dijon mustard
1 1/2 tablespoons dark sesame oil
3 tablespoons tamari soy sauce
Freshly ground pepper to taste.
Preheat the oven to 350 degrees. Place tofu between two weighted cookie
sheets and set aside for about 20 minutes.
In a skillet, heat the oil and saute the vegetables and the herbs for 10 minutes,
or until tender. In a large bowl, lightly beat the eggs, then add the remaining
ingredients. Mash the pressed tofu either with a potato masher or your hands
and add it to the bowl, along with the sauteed vegetables. Stir well: the mixture
should be firm enough to form into balls.
Using your hands or 2 spoons, pat the mixture into 1 1/2 inch balls and place
on an oiled baking sheet.
Bake for 20 to 30 minutes, or until dark brown and firm.
This should yield three to four dozen meatballs.
Even meat lovers will enjoy this.
3 tablespoons vegetable oil
1 large onion, finely chopped
3 cloves garlic, minced
1 large carrot, grated
1 green pepper, finely chopped
1 1/2 teaspoons dried basil
l tablespoon ground fennel seeds
3/4 cup walnuts, finely chopped
1/4 cup chopped fresh parsley
4 1/2 teaspoons Dijon mustard
1 1/2 tablespoons dark sesame oil
3 tablespoons tamari soy sauce
Freshly ground pepper to taste.
Preheat the oven to 350 degrees. Place tofu between two weighted cookie
sheets and set aside for about 20 minutes.
In a skillet, heat the oil and saute the vegetables and the herbs for 10 minutes,
or until tender. In a large bowl, lightly beat the eggs, then add the remaining
ingredients. Mash the pressed tofu either with a potato masher or your hands
and add it to the bowl, along with the sauteed vegetables. Stir well: the mixture
should be firm enough to form into balls.
Using your hands or 2 spoons, pat the mixture into 1 1/2 inch balls and place
on an oiled baking sheet.
Bake for 20 to 30 minutes, or until dark brown and firm.
This should yield three to four dozen meatballs.
Even meat lovers will enjoy this.
Tuesday
Roumanian Eggplant Salad
2 eggplants
1/4 medium sweet onion diced
2 tablespoons canola oil
l teaspoon fresh lemon
1/2 teaspoon salt
Wash eggplant. Prick all around with fork and place in large pan to hold the
two eggplants. Bake at 350 degrees for 1 1/2 hours. Test the outer skin with a fork
to make sure it's soft. It may have to be in a little longer as each oven differs.
Remove from oven, slice each eggplant in half lengthwise. Scoop out the inside of the eggplant. Drain all the juices from the eggplant and place in bowl.
Put in all ingredients and mix together. You can also add some fresh red pepper and
tomato cut in small pieces.
You may have to add a little more oil, lemon and salt to get the right taste. It's delicious on crackers or bread, or just as a salad with lettuce, tomatoes and
cucumbers.
1/4 medium sweet onion diced
2 tablespoons canola oil
l teaspoon fresh lemon
1/2 teaspoon salt
Wash eggplant. Prick all around with fork and place in large pan to hold the
two eggplants. Bake at 350 degrees for 1 1/2 hours. Test the outer skin with a fork
to make sure it's soft. It may have to be in a little longer as each oven differs.
Remove from oven, slice each eggplant in half lengthwise. Scoop out the inside of the eggplant. Drain all the juices from the eggplant and place in bowl.
Put in all ingredients and mix together. You can also add some fresh red pepper and
tomato cut in small pieces.
You may have to add a little more oil, lemon and salt to get the right taste. It's delicious on crackers or bread, or just as a salad with lettuce, tomatoes and
cucumbers.
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