Whip the egg whites. Slowly add everything else. Once it’s all well mixed, spoon onto a GREASED AND FLOURED baking sheet. Bake at 325F for about 15-17 minutes (or until nicely browned around the edges).

1/4 c. green onions
1 lb. dried rice noodles
2 T. oil
4 eggs beaten
2 T. peanut (or sesame) oil
1/4 c. peanut butter
1 c. shredded carrots
1 c. shredded cabbage
1 lb. bean sprouts
1/3 c. water
1/3 c. coconut milk
1/3 c. soy sauce
3/4 c. brown sugar
1/3 c. lemon juice
garlic powder, paprika, cayenne pepper to taste
2 c. hard tofu chopped or you could use chicken.

Prepare rice noodles as directed on box. Make sure they are not too soft since you will cook them more later.

Scramble eggs and set aside.

In saucepan mix peanut oil, peanut butter, water, soy sauce, coconut milk, brown sugar, lemon juice, season with spices. Heat until smooth.

Saute noodles for 2 min.

Stir in everything else. Cook over low heat for about 5 minutes. Vegetables should be just tender not soft.

1 c. flour
1/4 c. powdered sugar
2 eggs
1 c. milk
1-3 T. melted butter
1 t. vanilla
1/4 t. salt

Beat wet ingredients.

Add and beat dry ingredients. (It should be the consistency of heavy cream)

Let batter sit 30 minutes.

On medium heat in a flat skillet pour about 2 T of batter in. If you are using nonstick you will need to grease the pan for the first crepe but not the rest.

Cook 30 sec. or until light brown and then flip to do other side (15-20 seconds).

Sift 2 c. flour and powdered sugar together.
Cut in butter.
Press crust into 13×9 inch pan. Bake at 350 for 17-20 minutes.
Blend eggs, sugar, and lemon juice. Add rind, 1/4 c.flour, and baking powder. Blend.
Spread over crust.
Bake 25 min.
Sprinkle with powdered sugar.

2 c. cooked rice
1c. bean sprouts
1 c. sliced mushrooms
2 med. green onions chopped
1 c. mixed frozen peas and carrots
1 T. oil ( I use some sesame for flavor, but olive is fine)
2 eggs
3 T. soy sauce

Heat oil, and saute mushrooms for 1 minute.
Add sprouts, onions, veggies, and rice. Stir fry until soft.
Beat eggs, season with salt and pepper.
Push rice to one side of pan. Pour eggs in the empty side and scramble them.
Stir together and add soy sauce.

1/2 onion diced
1/2 green bell pepper diced
1-2 cloves garlic minced
4 t. chili powder
1/2 t. cumin
14 oz. can diced tomatoes
15 oz. can chickpeas
5 oz. frozen corn
8 oz. elbow macaroni
1/2 c. monterey jack cheese grated

Saute onion, pepper, garlic, chili, and cumin.
Stir in tomatoes, chickpeas, and corn.
Reduce heat to low and simmer 10-15.
Combine with pasta and sprinkle with cheese.

Ingredients
2 red peppers, cored and cut into 1-inch wide strips
2 zucchini, quartered lengthwise and cut into 1-inch cubes
2 summer squash, quartered lengthwise and cut into 1-inch cubes
4 cremini mushrooms, halved
1 yellow onion, peeled and sliced into 1-inch strips
1/4 cup extra-virgin olive oil
1 teaspoon salt, divided
1 teaspoon freshly ground black pepper, divided
1 tablespoon dried Italian herb mix or herbs de Provence ( I use thyme, basil, and oregano)
1 lb. pasta
1 cup grated fontina cheese
1/2 cup grated smoked mozzarella
1 1/2 cups frozen peas, thawed
1/4 cup grated Parmesan, plus 1/3 cup for topping
2 tablespoons butter, cut into small pieces

Directions:

Preheat the oven to 450 degrees F.
On a baking sheet, toss the peppers, zucchini, squash, mushrooms, and onions with olive
oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and dried herbs. Roast until tender, about 15
minutes.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and
cook for about 6 minutes. Since you will be cooking the pasta a second time in the oven, it should be be a little hard.
In a large bowl, toss the drained pasta with the roasted vegetables, marinara sauce,
cheeses, peas, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Using a wooden spoon, gently
mix, until all the pasta is coated with the sauce and the ingredients are combined.
Pour the pasta into a greased 9 by 13-inch pan. Top with the remaining 1/3 cup Parmesan
and butter pieces. Bake until top is golden and cheese melts, about 25 minutes

Beat butter and sugar. On low add egg. Add pumpkin, yogurt, vanilla, and honey. Fold in dry. Bake in greased pan 350 until done not sure how long I just test. Makes a small loaf.

Sauet onion, garlic, shallots on med. high 1-2 in. Add mushrooms sauet 2 min. more. Add rice saute 1 min. Add broth 1/2 c. at a time stirring constantly, add next 1/2 c. when all the liquid is absorbed. Fold in cream and cheese and season. Simmer 2-3 min.