CASSEROLE ITALIENE
Not for health food freaks, although the vegetarian* version
is even better.

Ingredients:
1 can clams, chopped or baby clams
(Fresh is truly the best but we usually can't get them.)
1/2 cup Cheese Whiz® Processed Cheese
1/2 cup Spaghetti or Pasta Sauce (Tomato)
1 16 oz. box of "Twists" aka "Rigatoni" aka spiral pasta
1 tbsp. olive oil
1 cup cooked broccoli florets
Approx. 2tbsp.grated Parmesan cheese

Cook pasta per box directions.
While pasta is draining, combine cheese, sauce, and olive oil
in a saucepan over low heat until cheese is melted into sauce.
Add cooked pasta and broccoli.
Top with Parmesan.

In our family this serves only 3, but you might be able to
stretch it farther.
We also have this thing in our family for brewer's yeast,
which we add liberally to the sauce while cooking and
again at the table.

*If you don't eat clams, or for when they aren't available
anymore, here's a terrific (and healthier) substitute.
The keys can be found in a health food store.
(If you're a vegetarian, you probably know where one is.)
1 cup TVP (Texturized Vegetable Protein)
(Try to get the kind with the largest size pieces.)
Approx. 3 tbsp. (more or less to your taste) Dr. Bronner's®
Balanced Mineral Bouillon
(this stuff has the strangest ingredients, but it's great.)
7/8 cup water.

Combine Dr. Bronner's® Bouillon with water and bring to a boil.
Add TVP. Let soak for at least 10 minutes.
That's it. You don't have to cook it. It's a little bit chewy,
just like clams. Use in the above recipe, or in red or white
spaghetti sauce in place of clams.

NUT BURGERS
A real hassle to make and kind of an expense,
but you can make a batch at one time and freeze 'em
like we do.
Then they make a real easy and nutritious dinner, with cheese
and lettuce, etc. on bread or a bun.
Economical in the long run.
We usually double or triple the recipe to save hassle.

Grind up separately in blender:
1/2 c Cashews (raw if possible)
1/2 c Almonds (raw if possible)
1/2 c Peanuts (raw if possible)
2/3 c Sunflower seeds (raw if possible)

Put 2 eggs and 2 quartered onions in blender.
Mix powdered nuts and egg mixture and add:
1/2 c rice (cooked)
1/4 c wheat germ (opt.)
2 tbsp. brewer's yeast (opt.)

Recommended seasoning:
1/2 tsp Salt
1/2 tsp Sage
1/2 tsp Thyme
1/2 c Parsley (opt.)

Shape into burger-size patty and either fry with cheese on top
or freeze for later.
We wrap ours individually in plastic baggies.

VEGETARIAN EMPANADAS
(They taste much better than the recipe would have you think.)

Filling:
2 lbs. fresh Green Beans (or you can use frozen) - steamed or cooked.
Meanwhile fry 1 large or 2 small Onions, and ketchup,
yes ketchup.
Combine cooked onions and beans.
Season with a little sage, quite a bit of salt
(about a half teaspoon!)

Pastry:
Approx. 3 cups White Flour or Whole Wheat Pastry Flour
3/4 stick butter or margarine
Ice water

Put flour and butter in food processor.
Blend until butter stick disappears.
Slowly add ice water until dough forms into ball.
(Don't add too much!)
Take dough out of processor; put in bean and onion mix.
Chop slightly.
Stop before mixture turns to a complete mush if you can.

Roll out small amounts of dough; add bean mix and a little
grated cheese (opt.) and fold over to form empanada and
seal edges with a fork.
Cut a small hole in the top to allow steam to escape.

Bake 20-25 minutes at 350 degrees or freeze for later cooking.
Hint: These are great cold the next day, too.

MISSION FARM CANDY
Warm until soft (microwave works well):
3 tablespoons butter or margarine
About 1/3-1/2 jar of peanut butter (natural is best, naturally)
Add chocolate or carob powder and honey to sweeten
to dark and tasty
Add 1/2 cup Post Grape Nuts® cereal
Add 1/3 cup lightly toasted oats
(under broiler works if you're careful)
Some very good options to add:
Chopped up nuts - any kind!
Chocolate chips
Powdered malted milk

Press mixture into cake pan or something and freeze! Ummm!