Cearle & her friend Linda.
My youngest grandchild Liam with his big crappie
1 cup Brown Sugar
1/2 Cup Extra Virgin Olive Oil
2 Tablespoons Honey.
Mix well! That is it...
Triple or quadruple it , put in Kerr Jelly Jars, tie some homespun around the jar an tie on a hang tag. Perfect gift and be sure to keep one for yourself...
This open-faced Reuben's Revenge sandwich satisfies on many levels
Thin slices of grilled tofu take the place of pastrami or corned beef in this veggie version of a Reuben sandwich. It would make a perfect meal any time you get the craving for a hearty, robust sandwich. I like to make it open-faced using two slices of good rye bread.
It goes without saying: the best ingredients make a difference in taste.
I use homemade sauerkraut. Organic rye bread, real Swiss cheese and your own "super sauce" will make this a sandwich a staple in your veggie repertoire once you get a taste. Tofu takes on the taste of whatever you use to marinate and grill it. Coupled with the rest of the ingredients, this sandwich will likely appeal even to the carnivores in the family. Hopefully, no one will ask, "Where's the beef?"
1 pound extra firm tofu
For the super sauce:
3 tablespoons Nasoya spread (soy "mayonnaise")
2 tablespoons ketchup
Sweet pickle chips, minced
Dash of Tamari
Stir together all ingredients.
Squeeze excess water from tofu.
Slice into thin rectangles and drizzle toasted sesame oil and Tamari on the slices in a large plate. Turn the slices over and repeat.
Let them sit for a while until most of the marinade is absorbed.
For two open-faced sandwiches, you will need about 8-9 slices of tofu.
Save the remaining slices for another use or grill only half the pound of tofu.
Cook the slices over high heat in a grill pan until nicely browned on each side.
Lightly toast two slices of rye bread for each sandwich you make.
Spread a little mustard on each and some of the super sauce.
Overlap the two slices of bread on a toaster tray or small cookie sheet and top with about 4-5 slices of tofu.
Grab a handful of sauerkraut and squeeze out some of the juice.
Place on top of the tofu.
Place a slice of cheese on top.
Slice a tomato and layer on top of the cheese and 'kraut. Season with salt and pepper.
Place another slice of cheese on top and run the sandwich under the broiler or in the toaster oven for a few minutes until the cheese starts to bubble.
Top with a little more super sauce and you're set.
Serves 8....WW Points 0
Just like you'd get at your favorite fried chicken joint with less calories and the same great taste.
1/2 cup Splenda
1/2 tsp salt
1/8 tsp pepper
1/4 cup skim milk
1/4 cup low-fat buttermilk
1/2 cup fat-free mayonnaise
4 tsp rice wine vinegar
2 tbsp lemon juice
8 cup package coleslaw mix
Be sure coleslaw mix is chopped up into very fine pieces (about the size of rice). This is easier if you use a food processor. Combine the Splenda, salt, pepper, milk, mayo, buttermilk, vinegar, and lemon juice in a large bowl and beat until smooth. Add the cabbage coleslaw mix. Mix well. Cover and refrigerate for at least 2 hours before serving.