Mitchell Technical Institute 2008 Soy Contest Recipes

Appetizer

Meatball Phyllo Wraps with Sour Cream Dipping Sauce

Jessica Vanderkieft, Mitchell Technical Institute

1 lb. soy crumbles

8 oz. pkg. crumbled blue cheese

1 cup firm tofu

1/4 cup dried tomatoes, packed in olive oil, chopped

1/2 small onion, sautéed in butter

3 tsp. (Mrs. Dash) Garlic and Herb seasoning blend

Salt and pepper, to taste

1 tsp. olive oil

Phyllo dough sheets

3 Tbsp. butter, melted

8 oz. soy sour cream

1 packet French onion soup mix

In a big bowl, combine soy crumbles, blue cheese, dried tomatoes, sauteed onion, seasoning blend, salt and pepper. Mix thoroughly with hands. Form into about 1-inch diameter balls. Fry all the balls in a pan with 1 tsp. olive oil until thoroughly cooked through. Drain. Cut phyllo dough sheets into 2-inch squares. Place one meatball on each square and fold up corners, then twist the top for a decorative look. Do this for each meatball. Brush each appetizer with melted butter. Place all the phyllo appetizers on a cookie sheet and bake about 15 minutes (or until golden brown) at 350º. To prepare dipping sauce: mix packet of French onion soup mix with sour cream and stir thoroughly.

Serving: 20 meatballs

Portion size: 2 meatballs

Total Servings: 10

Calories 220 from fat 100, Total Fat 12g, Chol 15mg, Sodium 780 mg, Carb 19g, Protien 12g

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Salad

Scrumptious Shrimp and Pasta Salad

Tessie Moline, Mitchell Technical Institute

2 lb. frozen salad shrimp

6 oz. soy pasta/cooked

1 tbsp salt

1/2 cup soy mayonnaise

1 cup tofutti cream cheese

1 cup chopped green onion

1/2 cup chopped fresh parsley

1/4 cup fresh lemon juice

2 tsp sugar

2 tsp dill weed

1/2 tsp salt

Thaw, devein, and squeeze the liquid from the shrimp using a cloth. Bring water and 1 tbsp salt to a boil and add pasta. Cook until pasta is al dente, or slightly firm to the bite. Drain and cool. Blend together all ingredients except the shrimp. Add the shrimp. Allow to marinate, covered under refrigeration for at least 1 hour. Add pasta to salad before serving

Yield: 6 servings

Nutritional Analysis: One serving equals 516.33 calories, 23.95 g fat (5.8 g saturated fat), 243.16 mg cholesterol, 729.23 mg sodium, 40.60 g carbohydrate, 2.02 g fiber, 32.31 g total protein,

7.6 g soy protein.

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Bread - 1st Place State

Sour Cream Coffee Cake

Joshua Hagen, Mitchell Tech Institute

1/2 cup brown sugar 3/4 cup cake flour

2 tbsp bread flour 1/2 cup soy flour

2 tsp. cinnamon 1 tbsp. baking powder

1/2 cup roasted soy nuts (Chopped) 1 tbsp. baking soda

1/2 cup margarine 1/8 tsp salt

1 cup granulated sugar 1 1/2 tsp vanilla

1/2 cup soft tofu 1 cup soy sour cream

4 eggs

1 1/2 cup bread flour

Blend brown sugar, 2 tbsp bread flour, cinnamon and soynuts together until crumbly, set aside. Cream margarine and granulated sugar together. Gradually blend in tofu and eggs. Sift together flours, baking powder, baking soda and salt. Blend into creamed mixture along with vanilla. Blend in soy sour cream. Spread 1/3 of the batter evenly in a 9 x 9 greased pan. Sprinkle 1/2 of the crumb topping evenly over the batter. Gently spoon the remaining 2/3 of the batter over the crumb layer. Top with the remaining crumb topping. Bake in a 350° oven for 35-40 minutes.

NOTE: 1 cup of thin-sliced apples can be sprinkled over the first addition of crumbs.

Yield: 9 servings

Nutritional Analysis: One serving equals 491.14 calories, 19.32 g fat (4.56 g saturated fat), 94.0 mg cholesterol, 970.12 mg sodium, 69.73 g carbohydrate, 2.04 g fiber, 11.45 g total protein, 5.5 g soy protein.

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Entrée - 1st Place State

Scrumptious Shrimp and Pasta Salad

Tessie Moline, Mitchell Technical Institute

1 cup precooked spinach

3/4 cup firm tofu

3 tbsp soy parmesan cheese

1/4 cup soy mozzarella cheese

1/4 tsp oregano

1/4 tsp basil

1/8 tsp salt

1/8 tsp pepper

pinch of garlic powder

1 egg-whole

1/2 cup soy butter

2 tbsp dill

4 salmon steaks/fillets

Thaw spinach. Chop tofu into small cubes. Add tofu to spinach.

Add cheeses and other seasonings to the mixture and toss together lightly. Whip eggs thoroughly, add to mixture and mix well. Mix together butter and dill, refrigerate until needed.

Slice a small pocket in the thickest part of each fillet. Spoon stuffing mixture into the pocket; then place the salmon in a prepared baking dish.

Preheat oven to 400º, line a baking pan with foil, and lightly grease the foil. Cook salmon for 10-15 min., or until the salmon is firm and flaky. Remove from oven. Put a salmon steak onto a plate and add a small teaspoon sized ball of dill butter on top and allow to melt over the salmon.

Yield: 4 servings

Nutritional Analysis: One serving equals 430.26 calories, 24.62 g fat (3.09 g saturated fat), 119.78 mg cholesterol, 659.62 mg sodium, 10.31 g carbohydrate, 2.18 g fiber, 40.67 g total protein,

9.2 g soy protein.

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Dessert

Pumpkin Bread Pudding with Caramel Rum Sauce

Tessie Moline, Mitchell Technical Institute

Pumpkin Bread

1 1/3 cup sugar 1/4 tsp baking powder

1/3 cup shortening 1 tsp baking soda

2 beaten eggs 3/4 tsp salt

8 oz. pumpkin 1/2 tsp cinnamon

1/3 cup water 1/4 tsp cloves

1/2 cup soy flour 1/3 cup walnuts

1 1/4 cup & 1 tbsp flour

Cream shortening and sugar until fluffy. Add eggs, pumpkin and water; mix well. Add remaining ingredients and beat well. Bake at 350º for 1 hour and 15 min.

Bread Pudding Mix

2 eggs

3/4 cup and 2 tbsp and 1 tsp soy milk

2 tablespoons and 1 1/4 tsp white sugar

1/2 tsp vanilla extract

2 1/3 cup and 1 tbsp cubed pumpkin bread

Preheat oven to 325º. Prepare ramekin pan with cooking spray. Whisk together eggs, soymilk, and vanilla. Arrange the cubed pumpkin bread in the pie pan, or four small ramekins for individual portions. Pour the egg mixture over the bread cubes. Bake in preheated oven until a knife inserted into the center of the dish comes out clean, 40-45 min.

Caramel Rum

1/4 cup and 1 tsp butterscotch caramel ice cream topping

1 tbsp and 1/2 tsp heavy cream

1 tbsp and 1/2 tsp dark rum

Combine the caramel sauce, heavy cream, and rum in a medium microwave-safe bowl. Heat on high in microwave for 45 sec; whisk. Drizzle sauce over bread pudding to serve. Yield: 4 servings

Nutritional Analysis: One serving equals 893.43 calories, 32.66 g fat

(9.92 g saturated fat), 217.44 mg cholesterol, 970.24 mg sodium, 130.56 g carbohydrate, 6.21 g fiber, 19.01 g total protein, 6.0 g soy protein.