Gingered Coconut Chicken Breast

Ingredients:

1/3 cup Tofutti sour cream
3 Tblspns crushed pineapple with juice (splurge for the better kind)
1 tsp. ground ginger, divided
1/4 tsp. curry powder
3/4 cup flaked coconut
3 Tblspns crushed Ritz crackers
1/4 tsp. cayenne pepper
3 Tblspns honey
1 tsp. lemon juice

Procedure:

BLEND sour cream, pineapple, 1/4 tsp ginger, sprinkle of curry. Refrigerate.

PREHEAT oven to 400 degrees.

SPRAY baking sheet

PROCESS coconut, crackers, remaining ginger & curry, and cayenne.

BLEND honey and lemon to make sauce.

COAT chicken breasts in sauce then in crumb mix.

BAKE according to thickness...aproximately 20 minutes.

SERVE with sour cream sauce.

Modified from a grocery store cooking card

Vegetable Soup

Ingredients:

1 (32 oz.) can tomato vegetable juice (I use V-8 Essential Antioxidants)
1/4 cup finely chopped red onion
2 Tblspns olive oil
2 small white potatoes, diced
Leftover roast (I get a thick slice from the deli)
Salt and pepper to taste
1 teaspoon sugar
1 (10 oz.) package of frozen mixed vegetables

SAUTE onions in oil until they begin to caramelize

ADD potatoes and cook until tender

ADD tomato juice, frozen veggies, roast, sugar, salt & pepper

SIMMER for two hours (or so)

Adapted from "Homecooking with Barbara Smith" in the Lifeway magazine

Mormor's Rolls

Ingredients & Procedure:

1 cup warm water (not cool, not hot)
2 packages active dry yeast
pinch of salt

DISSOLVE and set aside mix.

(Yeast should become foamy. If it doesn’t and it doesn’t look like it’s “activated,” add a pinch or two of sugar. If that doesn't work start over with two more packs of yeast.)

IN A SECOND BOWL:

1 stick or equivalent Earth Balance butter substitute
1/2 cup sugar
1 tsp. salt
1 cup boiling water

LET MIX COOL then add yeast mix.

THEN ADD:
2 eggs (Ener-g Egg Replacers)
6 cups all-purpose flour (aprox.)

REFRIGERATE 3 hours

SHAPE into rolls (Mormor rolled them into balls and placed in muffin tins)

Allow 1 or 2 hours for rising

PREHEAT oven to 375 degrees

BAKE 20 to 30 minutes

Dough will keep in refrigerator for 1 week

Norwegian Waffles Revisited

Ingredients:

• 2 cups Bisquick Heart Smart Mix
• 2 Tablespoons Earth Balance Butter Substitute (melted)
• 1 1/3 cup vanilla soy milk
• Ener-G Egg Replacer for 1 egg
• 1/4 cup Tofutti Sour Cream
• 1/4 teaspoon Cardamom spice

STIR ingredients together

POUR onto center of hot greased waffle iron*; close lid

BAKE about 5 minutes

Makes 6-8 waffles

Chad and Julsie LOVE these!

* I have two heart irons. If you are making double or triple batches it's a must. The first and my favorite is "The Chef's Choice Waffle Pro Texture Select 830." The second is "Villa Ware Uno Heart Waffler." It's not as good as the first. Julianna loves this heart shape because she can pull them apart and dip them in syrup. : )