Glossary of cooking procedures and ingredients
Spaghetti Sauce
Maple Syrup
Buttermilk Salad Dressing

Spaghetti Sauce: (serves 6-8) 1 3/4 cup boiling water, 2 cups flaked TVP, 1 Tlbs. olive oil, 1 cup chopped onion, 1 cup chopped green bell pepper, 2 cloves garlic, minced, 1- 28oz. can plum tomatoes, chopped in blender, 1 tsp. oregano, 1 tsp. basil, 1 tsp. salt, 1/4 cup red wine (optional) 1 cup chopped mushrooms (optional)

Combine the boiling water and TVP and let stand while preparing the sauce. Heat large skillet or Dutch oven and add olive oil, onions, green bell pepper and garlic. When onions are soft, add tomatoes, herbs and red wine. Simmer on top of stove for 20 minutes. Then add mushrooms. Stir in the reconstituted TVP and simmer another 5 minutes. Serve on top of your favorite pasta or use for other recipes requiring a spaghetti-type sauce. Or, leave out TVP and add Italian Spaghetti Balls.

Maple Syrup: 1 cup white sugar, 1 cup light brown sugar, firmly packed, 1 cup water, 1 tsp. maple extract ,1/2 tsp. vanilla extract

Bring water and sugar to a boil, stirring constantly until it appears to be thickening. The longer you boil, the thicker it will become. It will also thicken as it cools. Remove from heat. Add flavoring as it is cooling. Store in the refrigerator. I keep mine in a couple of those cruets that you can buy with dry mixes of Good Seasons salad dressing.

Buttermilk Salad Dressing: 3 cloves garlic, minced (more or less to taste), 3/4 cup mayonnaise (I used soy mayo and it turned out great) ,1/2 cup buttermilk (or 1/2 cup milk plus 1/2 tsp. vinegar), 1 tsp. dried parsley, 1 tsp. onion powder, 1/2 tsp. salt, 1/2 tsp. pepper

Combine ingredients and mix until smooth. Chill for at least 30 minutes. This taste best if left overnight in the refrigerator.