My Favorite Recipes

Hot and Sour Soup

6 dried Chinese mushrooms (I user regular mushrooms)
8 cups water
4 vegetable bouillon cubes
6 green onions, sliced
1/2 lb tofu, slivered
2 T dry sherry or Chinese rice wine
1/4 cup cider vinegar or Chinese rice wine vinegar
2 T tamari (soy sauce)
2 T cornstarch
1/4 cup cold water
2 eggs, beaten
1/4 cup carrot, cut into 2" matchsticks
1/4 cup bok choy, cut into 2" matchsticks
black pepper to taste

Soak mushrooms in 2 cups boiling water for 15 minutes. Place 6 cups of water and bouillon cubes in pot. Add mushroom water and bring to a simmer. Sliver mushrooms and addthem, along with white part of green onions. Simmer 5 minutes and add tofu. Simmer 5 more minutes and add sherry, vinegar, and tamari. Dissolve the cornstarch in the 1/4 cup of water and stir it into the soup. Bring to a gentle boil, stirring.
Drizzle in the beaten eggs, stirring with a fork. Add the rest of the vegetables and cook just until softened. Add the pepper.

Creamy Potato and Spinach Soup

1 T butter or Safflower oil
1 diced onion
1-2 large cloves garlic, minced
2 cups diced potatoes
4 cups water
2 bouillon cubes
1/4 cup tamari or soy sauce
2 10oz. packages of spinach, thawed
1 cup milk
1 cup plain yogurt
1-2 T dry white wine
1 T lemon juice
1/2 cup Parmesan Cheese
black pepper

Heat the butter or oil, saute the onion, the garlic, and the potatoes. Add the water, bouillon, and tamari and bring to boil. Simmer for 15 minutes. Add the spinach and cook for 5 more minutes. Puree half the mixture in a blender and return to pot. Add the milk, yogurt, wine, lemon juice, and black pepper. Heat and add the Parmesan Cheese.

Southwest Kidney Bean Dip


1 can kidney beans (I've used black beans):
1 can salsa
1 or 2 tomatoes, chopped
lettuce, shredded
cheddar cheese, shredded
black or greek olives, chopped (optional)

Combine ingredients. Add lettuce last so it won't get soggy. Serve with tortilla chips.

Chinese-Style Vegetables with Couscous

For Sauce:

1/4 c tamari or soy sauce
2 T water
1 T dry sherry
1 t honey
1/2 t grated ginger
1 T sesame oil
1/2 t crushed anise seed


1 1/2 c warm water
1 c couscous
1 T + 1 t safflower oil
1 clove garlic, minced
1 small sliced onion
2 cakes (1/2 lb) tofu, diced
1 lb sliced zucchini
1/2 lb asparagus/ cut in 1" pieces

Mix together ingredients for sauce and set aside.
Mix couscous and water and set aside.
Heat 1 T oil over medium heat and saute the garlic and ginger. Add onion. Stir-fry until the onion begins to soften. Add tofu and some of the sauce. Stir-fry for 2 min. and add zucchini. Add water, if needed, so mix won't stick. Stir-fry for a few minutes until zucchini starts to turn translucent. Add asparagus and more water, if needed. Stir, cover, and cook for 2-3 minutes. Add 1 t oil to pan and add the couscous. Stir together and add the sauce.

Black-eyed Peas and Spinach


1 onion, chopped,
1 Tbsp olive oil,
1 10-oz package frozen spinach,
2 15 oz cans black-eyed peas,
1 cube bouillon,
cayenne pepper,
ground black pepper,

This isn't the official recipe, but this is how I make it and it tastes great! Saute the onion until translucent. Meanwhile nuke the spinach until it's pretty much thawed. When the onion is ready, add the bouillon cube, the spinach, and the 2 cans of drained black-eyed peas. Add cayenne pepper and black pepper to taste (I like a lot of cayenne pepper). Cook until everything's hot and mixed. Serve over orzo or grits(and you can add parmesian cheese to the orzo or cheddar cheese to the grits, but you don't have to because it tastes perfectly fine without it).

Tofu Stroganoff


1 1/2 lbs tofu,
2 Tbsp butter,
1 med onion, chopped,
10 mushrooms,
1/4 tsp salt,
1/4 tsp pepper,
2 Tbsp chives,
1/2-1 tsp garlic powder,
1 cup sour cream,
1/4 cup tamari soy sauce,
1-2 Tbsp cooking sherry

Drain tofu on paper towel to remove excess water. In the meantime, melt 1 Tbsp butter in a large saucepan. Saute chopped onion. Slice mushrooms. Add to onions and saute till tender. Add spices and let them blend together. Remove mixture from pan. Slice drained tofu into long strips, about 3" by 3/4" and 1/2" in height. Fry tofu on both sides in remaining Tbsp of butter until golden brown. Add mushroom-onion mix. Before serving, add sour cream, tamari, and cooking sherry. Let cook for a few minutes to blend together. If sauce is too thick, add more sour cream. Adjust sherry to taste. Serve over noodles.

Orzo with Feta Cheese

(Orzo is a type of pasta that looks sort of like rice. You can get it most grocery stores.)


8 oz Orzo,
olive oil,
feta cheese,
2 T chives,
3T parsley,
6-8 black olives

Cook and drain Orzo. Add chopped olives, seasonings, a dollop of olive oil, and feta cheese to taste (about 1/2 cup?). I sometimes put about 1/2 tsp salt in too.

Skillet Eggplant Parmesian


1 small eggplant (peeled and sliced about 1/2" thick),
1 15-16oz jar of spaghetti sauce,
1/2 tsp salt,
1/4 tsp pepper,
4 oz mozzarella cheese (thinly sliced),
2 Tbsp grated Parmesian cheese

In skillet mix eggplant, sauce, salt and pepper. Cover and cook over medium heat 20 minutes or till eggplant is tender, turning occasionally. Arrange mozarella slices on top and sprinkle with Parmesian; cover and continue cooking til cheese is melted.

Chocolate Chip Sour Cream Cake

Cream: 1/4 lb margarine, 1 cup sugar, 2 eggs
Combine: 2 Cups flour, 1 1/2 tsp baking powder, 1/4 tsp salt, 1 tsp baking soda
Topping: 1/2 cup sugar, 1 tsp cinnamon, 1 cup chocolate chips.

Add dry mixture to creamed mixture alternately with 1 cup sour cream and 1 tsp vanilla. Put half the batter in 9 x 12 ungreased pan. Put half of topping on. Pour on rest of batter and top with remaining topping. Bake at 350 degrees, 30 minutes

Walnut Crescents

Cream: 1 cup butter, 1/2 cup confec. sugar
Add: 1 1/2 tsp water, 2 tsp vanilla extract, 2 cups flour, 1 cup chopped walnuts

Mix well. Shape in rolls. Bake at 375 degrees, about 15 minutes. Roll in confec. sugar and again when cool (ungreased cookie sheets).

Jewish Apple Cake

Ingredients: 3 cups flour, 2 cups sugar, 3 tsp baking powder, 1/3 cups orange juice, 2 1/2 tsp vanilla, 1 cup oil, 4 eggs
Also: 6 apples, peeled and sliced
Topping: 1/2 cup sugar and cinnamon, mixed.

Beat together Ingredients til smoothe and light. Spread half of batter in greased 10" tube pan. Cover with layer of apples. Sprinkle with half of Topping. Put remaining batter on top and again layer apples and then sprinkle with rest of Topping. Bake at 325 degrees for 1 1/2 hours or til tester comes out clean.

Scotch Shortbread

Ingredients: 1 lb butter, 1 cup sugar, 6 cups flour

Cream butter, add sugar gradually and beat till light and fluffy. Ad flour gradually and knead well. Make into 4 cakes, 1/2" thick on ungreased cookie sheet. Prick with fork. Bake at 275 degrees for 1 hour.