Ingredients

• 4 Whole chicken breast, split, skinned and boned
• 1/4 tsp salt
• 1 can (16 oz) sauerkraut, well drained
• 4 (6×4 inch) slices Swiss cheese
• 1 1/4 cups Thousand Island Salad Dressing

Directions

Preheat oven to 325 degrees.
Place chicken in a single layer in a greased baking pan. Sprinkle with salt and pepper.
Press excess liquid from sauerkraut; spoon over chicken. Arrange cheese slices over sauerkraut.
Pour dressing evenly over the top.
Cover pan with aluminum foil.
Bake about 1 1/2 hours or until chicken is tender.

Ingredients

• 1 lb. extra-firm tofu
• 1 cup cornmeal
• 1 stick margarine
• Nutritional yeast
• Pinch of salt
• Sage
• Celery salt
• Corn flakes
• Brown rice flour or garbanzo flour

Directions

Cut tofu into 1/4-inch thick slices. In a bowl, mix all the dry ingredients. In a small skillet, heat up 1/2 - 1 stick margerine. When completely melted, dip tofu in margarine; make sure you coat all surfaces. Dredge tofu to dry breading, and cover both sides. Transfer breaded tofu to a lightly greased tray or cookie sheet. Bake until crunchy, about 8-10 minutes.

Ingredients

• One 6-ounce package vegan “bacon”
• 2 teaspoons oil
• One 24-ounce package frozen lima beans
• 1/2 small onion, finely chopped
• One 8-ounce can tomato sauce
• 1/2 cup molasses
• 2 Tablespoons nutritional yeast

Directions

Fry vegan “bacon” in oil in a non-stick frying pan until crisp on both sides (about 10 minutes). Chop into very small pieces.
Preheat oven to 350 degrees. Meanwhile, cook lima beans in boiling water for 10 minutes and drain.
Mix all the ingredients together and pour into a medium-size oven-proof baking dish. Cover and bake 30 minutes. Serve warm.

Serves 8

Ingredients

• 3 to 4 boletes
• Salt and pepper to taste
• 4 tablespoons olive oil or more
• 2 garlic cloves, minced
• 2 prosciutto slices, minced
• 1 egg, slightly beaten
• 2 tablespoons freshly grated Parmesan cheese
• 1/2 cup bread crumbs
• 1 teaspoon minced fresh basil, or 1/4 teaspoon dried basil

Directions

Remove the bolete stems and save for another dish or dry the stems for future use. In a sauté pan or skillet, sauté the tops of the mushroom caps in the olive oil for a few minutes or until they turn brown. With a slotted spoon remove them to a warm baking dish. In the oil that remains in the pan, sauté the garlic and prosciutto until the garlic is translucent. Allow the mixture to cool somewhat, then stir in the egg, Parmesan cheese, bread crumbs, basil, salt, and pepper.
Stuff the caps and bake them in a preheated 400º oven for 15 to 20 minutes or until lightly browned.

Ingredients

4 large well shaped potatoes

1teaspoon butter or margarine

Salt

1 tablespoon cream

White pepper

2 tablespoons chopped chives

4 tablespoons grated cheese

Method

Scrub potatoes and place on middle shelf of a moderate oven for approximately 1 hour, or until soft in centre when a skewer is pressed into them. Cut potatoes in half and carefully scoop out all the white part, mash this to a cream in a mixing bowl with butter, milk, salt and pepper. Add chives, and fill potato shells with the mixture. Top with grated cheese and return to the oven and bake for a further 15 minutes, or until the cheese has melted, serve hot.

Ingredients

• 1 lb. fresh Crab Meat
• 1/2 cup mayonnaise
• 1 Tbsp. mustard, prepared
• 1 Tbsp. Worcestershire sauce
• 1 Tbsp. lemon juice
• Dash of red pepper sauce

Directions

Mix ingredients together. Put into a greased casserole and bake at 350 F for 30 minutes.

Ingredients

• 8 oz Crabmeat, canned or frozen
• 8 Eggs
• 1/2 c Milk
• Salt and pepper to taste

Directions

Pick over the crabmeat and remove all the stiff membranes. Beat the eggs slightly with a wire whisk, add milk and seasonings, and beat a little more. Stir in the crabmeat and pour into individual buttered casseroles. Cover and bake in a medium oven (350 degrees F) 30 minutes. Serves four.

Ingredients

• 4 potatoes
• 1 cup sharp grated Cheddar cheese
• 1/2 cup half & half cream
• 1/2 cup melted butter
• 4 tsp. grated onion
• Salt and pepper
• 1 (6 1/2 oz.) can Crab Meat

Directions

Bake potatoes until done. Cut, lengthwise, and scoop potatoes out of skins. Mash potatoes well and add remaining ingredients. Mix well and refill potato skins. Sprinkle with a little Cheddar cheese and parsley. Heat in 400 degree oven for about 10 minutes. These freeze well.

Ingredients

• 1 lb. Crab Meat
• 2 packages frozen chopped spinach, cooked with no salt & drained well
• 1 cup buttered bread crumbs

Directions

Sauce:
1 can mushroom soup
1/4 cup whole milk or half and half
1 cup grated cheddar cheese
1 tsp. Worcestershire sauce

Cook sauce ingredients until well blended. Mix half of the sauce into the cooked spinach and put into a shallow casserole. Cover with Crab Meat and then the rest of the sauce. Top with buttered bread crumbs. Bake at 350 F for 30 minutes. 4 servings.

Ingredients

• Prepared cornbread
• 2 (6 1/2 oz.) cans Crab Meat
• 1 cup white sauce
• 1/4 cup sherry, opt.
• 1 tsp. salt
• Pepper to taste
• 2 green onions, chopped
• 1/2 cup grated cheddar cheese

Directions

Place a thin layer of crumbled cornbread in casserole. Cover with Crab Meat. Add onions and sherry to white sauce. Pour over Crab Meat. Top with cheese. Bake at 350 F for 20 minutes or until hot and bubbly. Garnish with paprika.