Butternut Squash, Sausage and Bow Ties

• 6 oz (2-1/2 cups) uncooked bow tie pasta
• 12 oz Morning Star "sausage" links, cut into 1-inch pieces (or real sausage links if desired)
• 3 Tablespoons olive oil
• 1 medium butternut squash, peeled, cut into 1/2 to 3/4-inch pieces (4 cups)
• 1/2 cup sliced green onions (1/2-inch pieces)
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/2 teaspoon dried marjoram leaves
• 1/4 teaspoon dry mustard

Cook pasta.  Microwave Sausage and set aside. (if using real sausage, cook in pan w/ oil, then continue with recipe)

Add 2 Tablespoons of oil to skillet.  Heat over medium-low heat until hot.  Add squash; cover and cook 10 minutes or until almost tender, stirring occasionally.  (may need to turn up heat)

Add onions; cover and cook 3-5 minutes or until squash is fork tender, stirring occasionally.

Add sausage, pasta, sugar, salt, marjoram, mustard, and remaining 1 Tablespoon oil; mix well.  Cook 3 to 5 minutes or until thoroughly heated, stirring occasionally.

4 (2-cup) Servings.

Fusilli With Fiery Tomato Sauce And Sausage

• 10 to 12 oz. uncooked fusilli or rotini (original rec. calls for 8oz., but we like to add more)
• 1 Tablespoon olive oil or oil
• 3/4 lb. Smoked 'Sausage', cut into 1/4 inch slices  (we use Lightlife Italian Sausage, but real sausage  can be used if desired)
• 2 garlic cloves, minced
• 1 (28 oz) can crushed tomatoes, undrained
• 2 Tablespoons capers, if desired
• 1 teaspoon chili powder
• 1/2 to 1 teaspoon crushed red pepper flakes

Cook fusilli to desired doneness

Meanwhile, heat oil in large saucepan over medium-high heat until hot. Add sausage; cook 2-3 minutes or until browned.  Add garlic; cook 1 minute.  Stir in tomatoes, capers, chili powder and red pepper flakes.  Reduce heat; simmer 10 minutes or until hot and slightly thickened, stirring occasionally.

Drain pasta; return to saucepan or place in serving bowl.  Add tomato mixture; toss gently to mix

4 (1-1/2 cup) servings

Tofu with Key West Barbecue Sauce

Tofu

1 pound extra-firm tofu
2 Tablespoons unbleached white flour
2 Tablespoons cornmeal
1-1/2 teaspoons poultry seasoning
2 teaspoons nutritional yeast
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 Tablespoons prepared yellow mustard
4 Tablespoons canola or peanut oil

Sauce

1/2 cup ketchup
1/3 to 1/2 cup sugar or honey
2 Tablespoons fresh lime juice
2 cloves garlic, minced
1 small onion, minced
4 Tablespoons vegetarian Worcestershire sauce
1 teaspoon hot pepper sauce

1. Drain the tofu for 30 minutes.  Cut the tofu on the short end into 1/4-inch slices, drain more if needed.  Prepare the sauce.

2. SAUCE: In a heavy, medium saucepan, combine all the ingredients.  Bring to a boil, lower the heat and simmer 20 to 30 minutes.

3. On a plate, mix together the flour, cornmeal, poultry seasoning, nutritional yeast, salt and pepper.  Brush the drained tofu on both sides with mustard, then roll in the cornmeal mixture.

4. Heat 1 Tablespoon oil in a heavy skillet over medium heat.  Carefully place four slices of tofu in the skillet without crowding, and cook stirring, until golden brown on both sides.  Drain on paper towels.

5. To serve, pour the sauce over the tofu.

Balsamic-Glazed Salmon Fillets

6 (5 ounce) salmon fillets
4 cloves garlic, minced
1 Tablespoon white wine
1 Tablespoon honey
1/3 cup balsamic vinegar
4 teaspoons Dijon mustard
salt and pepper to taste
1 Tablespoon chopped fresh oregano

Preheat oven to 400 degrees.  Line a baking sheet with aluminum foil, and spray with non-stick cooking spray.

Coat a small saucepan with non-stick cooking spray.  Over medium heat, cook and stir garlic until soft, about 3 minutes.  Mix in white wine, honey, balsamic vinegar, mustard, and salt and pepper.  Simmer, uncovered, for about 3 minutes, or until slightly thickened.

Arrange salmon fillets on foil-lined baking sheet. Brush fillets with balsamic glaze, and sprinkle with oregano.

Bake in preheated oven for 10 to 14 minutes, or until flesh flakes easily with fork.  Brush fillets with remaining glaze, and season with salt and pepper.  Use a spatula to transfer fillets to serving platter, leaving the skin behind on the foil.

Cornflake-Crusted Halibut with Chile-Cilantro Aioli

Aioli:
2 T. minced fresh cilantro
3 T. fat-free mayonnaise
1 serrano chile, seeded and minced
1 garlic clove, minced

Fish:
1 cup fat-free milk
1 large egg white, lightly beaten
2 cups cornflakes, finely crushed
¼ cup all purpose flour (about 1 ounce)
½ teaspoon salt
¼ teaspoon black pepper
2 T. olive oil
4 (6 oz) halibut fillets (or other white fish)
4 lemon wedges

To prepare aioli, combine cilantro, mayonnaise, Serrano, and minced garlic, stirring well.  Make at least 2 hrs in advance.

To prepare fish, combine milk and egg white in a shallow dish, stirring well with a whisk.  Combine cornflakes, flour, salt, and black pepper in another shallow dish.

Heat 2 Tablespoons olive oil in a large nonstick skillet over medium-high heat.  Dip fish in milk mixture, and dredge in cornflake mixture.  Add fish to pan, and cook 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve fish with aioli and lemon wedges.

Yield: 4 servings (serving size: 1 fish fillet, about 1 T. aioli, and 1 lemon wedge)

Susan’s Zucchini Bread

3 eggs
1 cup oil
2-1/2 cups sugar
3 t. vanilla
      Combine and Mix

1 t. salt
1 t. baking soda
¼ t. baking powder
1 t. cinnamon
       Add dry ingredients

2 cups shredded zucchini
3 cups flour
        Add alternating

Grease and flour pans, bake at 325 degrees for 60 minutes, makes 2 loaves

CURRIED POTATO SALAD WITH CRAISINS

3 LBS RUSSET POTATOES, PEELED
1 TABLESPOON VEGETABLE OIL
2 TABLESPOONS SWEET CURRY POWDER
1 ½ CUPS MAYONNAISE (I USE THE LIGHT OLIVE OIL KIND)
3 TABLESPOONS WHITE VINEGAR
2 TABLESPOONS SUGAR
3 HARD BOILED EGGS, CHOPPED
3 GREEN ONIONS, CHOPPED
2 CELERY STALKS, CHOPPED
1-2 TSP SALT (TO TASTE)
½ - 1 TSP. BLACK PEPPER
1 CUP DRIED SWEETENED CRANBERRIES

PLACE THE POTATOES IN A LARGE KETTLE AND COVER WITH WATER.
BRING TO A BOIL AND COOK UNTIL FORK TENDER, 15-20 MINUTES,
DEPENDING ON THE SIZE OF THE POTATOES.

WHILE THE POTATOES ARE COOKING, HEAT THE VEGETABLE OIL IN A
SMALL SAUCEPAN OVER MEDIUM HEAT. ADD THE CURRY POWDER, STIR
TO COMBINE, REDUCE HEAT TO LOW, AND COOK FOR 5 MINUTES. LET
COOL, THEN WHISK WITH MAYO, VINEGAR AND SUGAR.

WHEN THE POTATOES CAN BE PIERCED WITH A FORK, DRAIN AND LET
COOL. DICE THE POTATOES AND PLACE THEM IN A ROOMY BOWL. ADD
THE HARD BOILED EGGS, ONIONS AND CELERY AND GENTLY TOSS TO
COMBINE. ADD SALT AND PEPPER TO TASTE. POUR THE MAYO MIXTURE
OVER THE POTATO MIXTURE AND GENTLY STIR TO COMBINE. ADD THE
DRIED CRANBERRIES AND MIX AGAIN.

SERVE WARM OR CHILLED. (I SERVE IT CHILLED)