1 lb Firm tofu

3 Serrano chilies

4 Green onions

1/4 c Oyster sauce

2 tb Fish sauce

1/2 c Water

3 tb Vegetable oil

1 tb Sesame oil

1 c Bean sprouts

1/4 ts Ground white pepper

Press tofu between paper towels, for about 30 minutes, to remove excess water. Cut into 1/2 inch cubes. Soak bean sprouts in cold water for about 15 minutes, to freshen. Remove the stems from chiles, and slice lengthwise

into thin strips. Add them to tofu. Diagonally slice the green onions into pieces about 1 inch long and 1/4 inch thick. Set aside. Mix the oyster sauce, fish sauce, and water. Set aside. Heat a wok, add both kinds of oil, and swirl them over the surface of the pan. Stif-fry the garlic until it is light golden. Add the tofu, chiles, and bean sprouts. Stir-fry over moderate heat until the bean sprounts are crisp-tender, about 2 minutes. Add the oyster sauce mixture and the green onions. Stif over high heat until all the ingredients are heated through and the mixture is boiling. Put the mixture in a serving bowl and sprinkle with pepper. Serve immediately or keep it warm while you prepare other dishes. Serve with Lime Sauce and rice. Source: Thai Home-Cooking from Kamolmals Kitchen

3 T Butter or margarine

5 ea Garlic clove, chopped

3 ea Green onions, chopped

2 ea Catfish fillets, large

1/3 c Flour

4 ea Mushrooms, large, sliced

3 oz Beer, light

1/2 ea Lemon

1 x Worcestershire sauce

1 x Rice, white

Brown finely-chopped garlic and onion in butter, sizzling hot. Lightly flour catfish, add to pan with mushrooms. Pour in beer and treat fillets with juice of of half a lemon. Add a couple of drops of Worcestershire. Saute over medium heat, turning, until brown on both sides. Serve on hot plates with rice. Use pan-gravy over the rice. Source: Gulfport Sun-Herald, 13 January 1988 Recipe date: 01/13/88

2 lg Pears; peeled and sliced

4 ts Lemon juice

1 tb Sugar

1/8 ts Salt

1 Cucumber; unpeeled

Lettuce Mayonnaise; or French Drssng Combine pears, lemon juice, sugar, and salt. Slice cucumber paper thin, and toss lightly with pears. Arrange on crisp lettuce; serve with mayonnaise. SOURCE: Southern Living Magazine, June, 1974. Typed for you by Nancy Coleman.

24 oz Tomato sauce, salt-free or

-regular 1/4 c Onions; finely chopped

1/2 c Green pepper;finely chopped

15 sm Black olives; pitted

16 oz Kidney or pinto beans,

-canned; rinsed, drained 1 ts Vinegar

1/4 ts Garlic powder

1/2 ts Oregano

1/2 ts Cumin

6 Tortillas, corn, 6-inch; cut

-into quarters 1 c Nutritional yeast “cheesy”

-sauce Preheat oven to 375 deg. Spray a baking pay with nonstick spray. Spread 1/4 cup of tomato sauce in the bottom of the prepared pan. Ina large bowl, combine remaining tomato sauce with remaining ingredients, exept tortillas and “cheese.” Mix well. Arrange 1/3 of the tortilla sections over sauce in pan. Spread 1 cup of sauce over tortillas. Pour 1/3 of the “cheese” sauce over the sauce. Repeat with another 1/3 of the tortillas, 1 cup of sauce and 1/3 of the cheese sauce. Repeat one more time, using remaining tortilla sections, sauce and cheese sauce. Cover and bake 20 minutes. Uncover and continue baking 15 more minutes. Let stand 5 minutes before serving. From the files of DEEANNE

2 pounds navy beans

2 1/2 quarts water

1 meaty ham bone

2 onions — chopped

1 tablespoon salt

1/2 teaspoon pepper

1 bay leaf

Wash and pick over beans. Add to water. Cover and soak over night or boil 2 minutes and soak 1 hour. Add remaining ingredients. Cover and simmer until beans are tender. 3 - 3 1/2 hours. Remove bone and bay leaf. Mash beans lightly. Cut meat off the bone and put it back into the soup. Can be frozen at this point. To serve, add enough water to make a soupy consistency. Makes 4 quarts.

2 tb parsley

1 bay leaf

3/4 ts marjoram

3/4 ts Thyme

10 c chicken or ham stock

1/2 c butter

1 c onion; chopped

4 carrots; chopped

3 celery ribs; chopped

2 garlic; minced

1/2 lb ham; cubed

1 cn diced tomatoes; 28 oz.

1 tb prepared mustard

salt and pepper to taste

Wash beans and soak overnight. In an 8 quart Dutch Oven, combine beans

with Parsley, bayleaf, marjoram, and thyme. Add Chicken or Ham stock.

Bring to boil and skim off foam. Reduce heat, and simmer 2 1/2 hours or

until beans are tender. In a skillet, melt butter and saute onion,

carrots, celery and minced garlic. Add to beans and stock. Finally, add

Ham, can of tomatoes, mustard, and salt and pepper. Simmer awhile longer

and then enjoy.

A very hearty soup thats great in a snowstorm!!

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