* Crossposted from: [MME] Gourmet
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Cellophane Noodles with Tofu and Veggies
 Categories: Healthy and, Side dish
      Yield: 6 Servings
 
      8 oz Tofu, Firm -- Drained And
           Cubed
      1 tb Sesame Oil -- * See Note
      3 tb Soy Sauce -- Reduced Sodium
      1 cn Chicken Broth -- 14 Ounces
      1 pk Bean Threads Or Cellophane
           Noodles
      1 lb Veggies, Broccoli, Carrots,
           Red Pepper Etc -- Your
           Favorites
    1/4 c  Rice Wine Vinegar
    1/2 ts Crushed Red Pepper
 
  1.  Place tofu on shallow plate, drizzle with oil and 1 1/2 teaspoons
  soy sauce.  (***Instead of oil, I use different herbs; more soy; or
  rice wine)
  
  2. Combine chicken broth and remaining 1 1/2 teaspoons soy sauce in
  deep skillet or large saucepan.  Bring to a boil over high heat.
  Reduce heat and add bean threads (cellophane noodles), simmer
  uncovered for 7 minutes or tuntil noodles absorb liquid, stirring
  occasionally to seperate noodles.
  
  3. Stir in vegetables and vinegar, heat through.  Stir in Tofu
  mixture and crushed red pepper, Heat through about 1 minute.
  
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Cheesy Scalloped Potatoes W/ Ham & Veggies
 Categories: Bettycrocke, Ham, Vegetables, Cheese/eggs
      Yield: 5 Servings
 
      1    Pkg. Scalloped Potatoes;
           -Betty Crocker
      2 c  ;boiling water
    3/4 c  Milk
  1 1/2 c  Ham; fully cooked, diced
      1 c  Cheddar cheese; shredded
    1/2 c  Green peas or beans, frozen
           ;thawed
      4 oz Can mushrooms; drained
 
  Heat oven to 400.  In an ungreased 2 qt. casserole, mix potatoes,
  sauce mix & 2 cups boiling water.  Stir in milk, ham, cheese, peas
  (or green beans) & mushrooms.  Bake uncovered 40-45 minutes or until
  potatoes are tender. Let stand 5 minutes.  5 servings.  Source:
 20-Minute Recipes; March 1997.  
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... Sincerely yours Gigi
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