Februrary Recipes

TOFU STUFFED SHELLS

Mix 1 container firm tofu drained

1/2 teas salt (to taste)

1/2 teas Italian seasoning

1 teas minced garlic

1 cup frozen spinach, thawed and drained (it’s probably 1/2 cup after draining)

Chopped green onions

Finely shredded Romano or parmesan cheese

1/2 jar pasta sauce

Cook jumbo shells according to package. Drain.

Line bottom of baking dish with layer of pasta sauce. Fill shells with tofu mixture. Add more sauce to top of shells

Microwave or bake until heated through.

Note: all seasonings are approximate, since I never measure! This can also be made with cottage or ricotta cheese if you don't want to use tofu.

LENTIL SLOPPY JOES

1 cup lentils boiled in 4 cups water, until soft. (15-20 minutes)Drain.

Sauté in oil:

1 small onion diced

1/2 green pepper chopped

2 cloves minced garlic

Add:

2 teas oregano 1 teas salt

1 small can tomato paste plus 1 can water, or 1 can tomato sauce

3 Tbs brown sugar

1 Tbs mustard

Mix in cooked and drained lentils. Heat thoroughly. Turn off heat and let stand 10 minutes. Serve on toasted buns or pita.

FRENCH BREAD

2 cups warm water

1 T yeast

5 ¾ cups flour

1 T. sugar

2 tsp. salt

Combine yeast and water, Dissolve - add sugar, salt, and 3 cups flour. Beat until smooth and shiny. Add remaining flour. Knead 5-7 minutes in mixer or a little more than 10 minutes by hand – Place in greased bowl and let rise for l hour (I just keep it in the Bosch) – Divide in half; set aside for 5 minutes. Roll into long loaves placed 4 inches apart on greased tin. Put slashes (like French bread) in and let rise for 1 hour. Bake at 400* for 30-35 minutes.

Jill's Flour Tortillas

2 cups flour
1/2 teaspoon salt
4 tablespoons shortening
1/2 cup hot water

Mix salt into flour. Cut shortening into flour until uniform crumbly texture is reached. Add hot water gradually, mixing with a fork until dough forms a ball. Knead with your hands on a floured surface until dough is elastic and smooth - about 4 minutes. Cover and let dough rest for 10 minutes. Divide dough into 12 golf ball sized balls. Roll out one at a time on floured surface approximately 7 inches in diameter. Cook on a hot ungreased griddle 10 to 30 seconds on ease side - until spotted and tender. Serve immediately or keep warm until ready to use.

Pumpkin Bread

Recipe is from All Recipes.com

INGREDIENTS:
* 1 (15 ounce) can pumpkin puree
* 4 eggs
* 1 cup vegetable oil
* 2/3 cup water
* 3 cups white sugar
* 3 1/2 cups all-purpose flour
* 2 teaspoons baking soda
* 1 1/2 teaspoons salt
* 1 teaspoon ground cinnamon
* 1 teaspoon ground nutmeg
* 1/2 teaspoon ground cloves
* 1/4 teaspoon ground ginger

DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.
2. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
3. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

Shauna's Rolls

Dinner rolls

Activate 2 packages of yeast in 2 cups of very warm water, for about 5 mins. (4 1/2 tsp yeast is equal to 2 pkgs)

In a large bowl, or kitchen aid type mixer add:

1/3 c. crisco (not butter flavored) I use a generous 1/3 cup.
1/2 c. sugar
1 tsp. salt
2 eggs

Mix until well combined and smooth.

Add yeast mixture and about 4 cups of flour. Mix until smooth, on low setting.

Place dough hook onto mixer and slowly continue to add flour until it forms a "just sticky" dough. You'll need to mix it for about 5-8 mins. on low. It usually take about 3 more cups of flour.

Cover and let rise in a warm place for about 2 hours, or until dough doubles. (It takes longer on muggy/rainy days). You can also put the dough into a large greased/sprayed Tupperware container and let it raise for up to 24 hours in your fridge. Just let it sit out for awhile until it warms up, before you roll it into balls.

Punch down dough/knead until the bubbles are gone, and then form dough into 1 1/2 -2 inch balls and place on sprayed/greased cookie sheet. Place balls about 2 inches apart. Cover and let rise again, until doubled. (about an hour and a half).

Preheat your oven to 350 and bake for 13-16 mins. until golden brown on top