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.

Hearty Russian Cabbage Soup

To keep the parts of this meal within the same country, this flavorful soup can be enhanced with Russian "corn rye" bread, with or withoutseeds. A large bowl of this tasty soup with a slice or two of buttered Russian rye, can be a meal in itself.

INGREDIENTS:

2 Packages flanken or short ribs (trim all fat)
2 16 oz. cans tomato sauce
1 8 oz. can tomato sauce
1 12 oz. can tomato paste
l 3 lb. head cabbage
3 large onions, halved and sliced
4 tablespoons sugar, 5 packages sweet and low or agave nectar (can be found in
some health food stores)
1 tablespoon fresh lemon juice
salt and black pepper to taste

Fill an 8 quart pot with 4 quarts of water. When water comes to boil, put the flanken or short ribs in to the pot. Bring it to a boil, then skim off the residue at the surface of the water. Add the cans of tomato sauce and tomato paste. Add the onions to the pot. Cut the cabbage into quarters, discarding the hard center part of each piece. Shred the cabbage by hand or in a food processor, and add it to the pot of soup. Keep the flame on medium to low, and cover the pot. Season with sugar, sweet and low or agave nectar, plus the lemon juice, salt and pepper. You may have to add a little more of the above seasoning. The cabbage soup should have a sweet and sour taste. This recipe makes a large amount. You can freeze it in several smaller containers, or if you want less, just make half the amount. I always feel that as long as I'm making the soup, it's just as easy to make a lot of it so that I can freeze it to use next time. The soup should cook for 2 1/2 to 3 hours.

Cool Elegant Salmon

You will truly enjoy the unique flavor
and interesting taste of this dish.

Salmon Filet
1/3 cup balsamic vinegar
1/3 cup brown sugar
1/3 cup ketchup
1 tsp. ginger
garlic to taste
fresh parsley

Place salmon filet in a glass bowl
and marinate with first six ingred-
ients overnight...next day, broil
for 12 minutes...cool...after it's
chilled, serve with horseradish sauce.
This is a wonderful refreshing dish
and almost has a poached salmon taste.

It's interesting to trace a recipe from
one person to another. This one, which I
have been making for many years, was giv-
en to me by a friend who got it from a
friend of hers who lives half the world
away, in Israel. It's a little like a
message in a bottle. I wonder who you
will give it to, and who they will give
it to, and how far it will go around the
world.

Delectable Cheese Delight

A delicious dish that can be served with an
entree or dessert.

This is a light souffle-type dish that is perfect
for serving your friends when they visit for lunch,
or your family for a light dinner.

1/3 stick of softened sweet butter
9 tablespoons sugar
4 eggs (beaten first)
4 tablespoons yellow corn meal
4 tablespoons flour
1 1/2 lbs. low fat or fat free cottage cheese,
preferably large curd
1 cup milk

Preheat oven to 375 degrees. Butter oval or 9x13
rectangular dish. Pour ingredients into dish,
the mixture will be a little loose. Bake for
thirty minutes, then raise temperature to 400
for another thirty minutes. Top should be golden
brown. It may take a little longer to get that
color. Let cool in oven for about five minutes.
Serve with sour cream. Also delicious with straw-
berries or blueberries.

Luscious Pasta with Artichokes, Broccoli Rabe and Tomato Sauce

1 1/2 large bunches fresh broccoli rabe,
trimmed, and coarsely chopped
2 tablespoons olive oil
4 large garlic cloves, minced
1 7 oz. can artichokes hearts, drained,
and chopped
l 28 oz. can Italian plum tomatoes, drained
and chopped
1/2 lb. spaghetti
Freshly grated Parmesan cheese

Cook broccoli rabe in medium-sized saucepan
of boilng water until tender and wilted,
about 3 minutes. Drain. Heat oil in heavy
large skillet over medium heat. Add garlic
and saute 1 minute. Stir in artichoke hearts
and tomatoes, and bring to boil. Reduce heat,
cover and simmer until sauce is slightly thick-
ened, about 15 minutes. Mix in broccoli rabe.
Season with salt and pepper.

Meanwhile, cook spaghetti in large pot of
boiling salted water, until tender but still
firm to bite. Drain. Return to pot. Add sauce
and toss to coat the pasta.
Transfer to large bowl. Serve, passing Par-
mesan cheese around the table separately.
Serves 2 to 4.