Batter-Fried Zucchini

• 1 1/2 cups Pillsbury BEST® All Purpose Flour, divided
• 2 tablespoons cornstarch
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 3/4 teaspoon lemon pepper
• 1/4 teaspoon onion powder
• 1 cup milk
• 1 large egg
• 1 pound fresh zucchini or yellow summer squash (about 3 medium)
• Crisco® Butter Shortening, for frying
• OR Crisco® Butter Flavor All-Vegetable Shortening Sticks, for frying
• Grated Parmesan cheese
• 
  
• 1COMBINE 1 cup flour, cornstarch, baking powder, salt, lemon pepper, onion powder, milk and egg in medium bowl. Blend until smooth. Refrigerate at least 30 minutes.

1. 2.
   PLACE remaining 1/2 cup flour in plastic or paper bag. Cut zucchini into 1/4-inch diagonal slices. Rinse and pat dry. Shake slices in flour to coat.
2. 3.
   MELT shortening to a depth of 2 to 3 inches in a deep fryer or deep saucepan; heat to 375ºF. Dip floured zucchini in chilled batter. Let excess drip back into bowl.
3. 4.
   FRY a few at a time in hot oil 4 to 4 1/2 minutes, or until golden brown, turning several times. Drain on paper towels. Serve immediately or keep warm in 175ºF oven. Sprinkle with Parmesan cheese before serving.

Cottage Potatoes

Ingredients:

• 2 pounds frozen hash brown potatoes, thawed
• 2 cups sour cream
• 1 can (10 3/4 oz) cream of mushroom soup
• dash pepper
• 2 cups Velveeta cheese, shredded or cubed
• 1 medium onion, chopped
• 3/4 teaspoon salt
• 1/4 teaspoon pepper

Preparation:

Combine all ingredients except potatoes in large bowl; fold in potatoes. Spoon mixture into slow cooker or crockpot. Cover and cook on high for 1 1/2 hours; turn to low and cook 2 to 2 1/2 hours longer.
Serves 10.

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How many animals do we eat? Americans love to eat animals. This year, they will cook around twenty-seven billion pounds of beef, sliced taken from thirty-five million cows. Additionally, they will consume roughly twenty-three billion pounds of pork, or the bodies of more than a hundred and fifteen million pigs, and thirty-eight billion pounds of poultry, some nine billion birds. Most of these animals areraised under conditions that are,barbaric. Broiler chickens, also known, depending on size, as fryers or roasters, typically spend their lives in windowless sheds, packed in with upward of thirty thousand other birds and generations of accumulated waste. The ammonia fumes thrown off by their rotting excrement lead to breast blisters, leg sores, and respiratory disease. Bred to produce the maximum amount of meat in the minimum amount of time, fryers often become so top-heavy that they can’t support their own weight. At slaughtering time, they are shackled by their feet, hung from a conveyor belt, and dipped into an electrified bath known as “the stunner.”
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Tofu Steaks

2 pieces of Tofu

1 piece of carrot

1 btr Eggs

1 / 2 bottle of cooking oil

5 stalk Beans

2 pieces Potatoes

ounce Flour Bread

1 tsp Arak

red onion and garlic to taste

Nutmeg, pepper, sugar, salt, mayonnaise sauce, seasoning to taste

Cooking:

* Destroy know, mix with onions and garlic that have been refined.

* Add nutmeg, a little salt, stir until smooth.

* Shape dough round – round and slightly flattened (like steak).

* Beat eggs and sugar, and put the dough, remove and sprinkle with bread crumbs.

* Fry until golden brown, remove from heat.

Tofu Pepper Onions

Ingredients:
1 square of tofu [small] - mashed with ½ tablespoon of corn flour.
2 eggs
3 stalks spring onions - chopped
Salt, pepper and ajinomoto to taste

Method:
1. Beat the eggs lightly with pepper, salt and pinch of ajinomoto.
2. Add the mashed tofu and spring onions to the beaten eggs. Incorporate the ingredients well.
3. Heat a non-stick frying pan, add in some oil, pour in the egg mixture, spread and level it over the frying pan, when the omelette has set, turn over and brown the other side.

Sauteed Firm Tofu

24 oz Firm tofu
- 2 tb Oil
- 1/2 ts Salt
- 1 sm Onions -- sliced thin
- 6 md Mushrooms -- sliced
- 1 sm Carrot -- cut into matchsticks
- 2 md Peppers, bell, green -sliced thin
- 1 tb Sake
- 1 1/2 tb Soy sauce
- 1 t Ginger -- grated
- 1 tb Sugar, granulated
- 1 tb water
- 1 t Cornstarch -- dissolved in 3 T water

Cut tofu crosswise into pieces the shape of French-fried potatoes. Heat a wok, coat with oil & sprinkle on the salt. Add onion, then the mushrooms, stir frying each over high heat for about 30 seconds. Reduce heat to medium-low. Add carrot, green pepper & tofu in that order, sauteeing each for about 1 minute. Reduce heat to low & add sake, soy sauce, ginger, sugar & water. Simmer for 3 to 4 minutes. Stir in dissolved cornstarch & simmer 30 seconds for another 30 seconds.

Battered Tempeh

Recipe ingredients

200 g tempeh, cut in 2 cm slices

1 egg, beaten

2 tsp ground coriander seed

1 clove garlic, crushed

2 green onions, chopped

1 tsp ginger powder

1 cup flour

1 1/2 cups water

salt and pepper to taste

2 cups oil for frying

Recipe directions

To make batter, combine first 9 ingredients in a mixing bowl. Mix until the mixture becomes a thin cake-batter like consistency.

Dip tempeh into the batter and fry them one at a time in the oil until golden brown. Serve fried tempeh immediately.