1. Preheat oven to 350'. Scoop squash from skin. Place in a large
  mixing bowl or food processor. Remove yam flesh from skin and add to
  squash. Whip or mash together, incorporating maple syrup and orange
  juice.
  2. Place mixture in casserole and dust with cinnamon and nutmeg to
  taste. Bake for 20 to 30 minutes.

  Preheat the oven to 375 degrees.  Cook the rice, then
  mix with everything else except the cheese.  Pour into
  a greased 8" by 8" baking pan, and sprinkle the cheese
  on top. Bake for 40 minutes.

  Saute onions and garlic with salt in butter.  When
  onions are soft, add spinach.  Cook approximately 2
  minutes.

  Combine with all ingredients except sunflower seeds
  and paprika. Spread into buttered casserole and
  sprinkle sunflower seeds and paprika on top.

  Bake covered 35 minutes at 350 degrees.

  Preheat oven to 375 degrees. In deep skillet, coat
  leeks and carrots with olive oil. Cover and simmer
  over low heat until soft. Add seasonings. Mix well.
  Layer a well-oiled 2-1/2- to 3-quart casserole (with
  cover) with 1/3 of the potatoes, then 1/2 the seasoned
  vegetables. Repeat and finish with last 1/3 of
  potatoes. Pour broth evenly into casserole. Cover and
  bake for 50 minutes covered at 375 degrees. Uncover
  and bake for another 10 minutes. Garnish with parsley
  and chives.

  Variation: Substitute carrots with zucchini if
  desired. Half of leek can be finely chopped yellow
  onions.

  Set the cooked rice aside.

  Combine the TVP with the hot water and ketchup. Mix.
  Set aside.

  Saute the onion in the peanut oil.

  Mix rice, TVP, cooked onions and almonds in a 2 quart
  casserole. Mix the remaining ingredients together and
  stir in.

  For oven baking, cover casserole with foil and bake
  at 350 deg for 30 minutes. To microwave, cover tightly
  with plastic wrap and heat on high for 10 minutes.

  For a mushroom variation: instead of the almonds, add
  1 cup sliced fresh shiitake mushrooms to the rice and
  other ingredients and bake as above.

  Preheat oven to 400 degrees. Lightly grease 4 x 8
  baking pan with sesame o8il. Bake potato for 40
  minutes. When cooled, cut into 1/2-inch cubes. Combine
  all ingredients together. Lower heat to 375 degrees.
  Transfer to a baking pan and bake for 15 minutes.

  Cook noodles according topackage directions. Drain,
  rinse and chill. Place tofu in a bowl with noodles and
  mayonnaise.

  Gently fold in daikon, celery, carrot, pepper and
  scallions.

  Line a bowl with kale and spoon in noodle mixture.

  Sprinkle with seeds and serve.

  1. Add 1 tablespoon salt to rapidly boiling water;
  gradually add macaroni so water continues to boil. 2.
  Cook, uncovered, stirring occasionally, until tender;
  drain in colander and set aside. 3. Drain peas,
  reserving 1/2 cup liquid. 4. Melt butter over medium
  heat; stir in flour, pepper, mustard and remaining
  tablespoon salt. 5. Gradually stir in milk and
  reserved liquid from peas; cook, stirring constantly,
  until sauce boils for 1 minute. 6. Combine sauce,
  peas, ham, cheese, olives and onion with macaroni. 7.
  Turn mixture into 2 1/2-quart casserole; sprinkle with
  Cheese Crumb Topping. 8. Bake in preheated 375'F. oven
  20 to 25 minutes, or until bubbling hot. *** CHEESE
  CRUMB TOPPING *** Combine all ingredients.

  1. Cook pasta in boiling water till done (al
  dente),then drain.

  2. Heat the oil in a skillet. Saute the onion for a
  couple of minutes, then add the mushrooms and thyme.
  Cook for a few minutes more.

  3.  Place the tofu cottage cheese, egg replacer, and
  shoyu or tamari in a blender or food processor. Soft
  tofu is best to use. If your tofu is firm, add 2-4
  tbsp water to the mixture in the blender or food
  processor. Blend until smooth and creamy.

  4. Mix together the cooked and drained pasta, the
  sauteed vegetables, the tofu mixture, and the peas.
  Place in an oiled baking dish. Top with the bread
  crumbs and drizzle with the 2 tsp oil.

  5.  Bake at 350 degrees for 20 minutes.

  Vegetables: Heat marjarine or oil in a large skillet.
  Add onions and garlic, and saute until onion is
  translucent, about 5 minutes. Add tomatoes and water
  and bring to a boil. Add potato. Cover and simmer for
  5 minutes. Add sweet potato, green beans, and brocooli
  or cauliflower. Simmer, covered, for 5 more minutes.
  Add salt and pepper. (The vegetables are not
  thoroughly cooked at this stage). Add peas. Remove
  from heat and keep covered until the topping is ready
  Topping: Preheat oven 50 425 degrees. Beat together
  egg or egg replacer and sugar in a large bowl until
  smooth and creamy. Fold in buttermilk or soymilk. In a
  separate bowl, combine cornmeal, flour, baking powder
  and baking soda. Add corn and jalapeno. Add the egg
  mixture and stir until smooth. Place vegetables in a
  lightly oiled 8- or 9-inch square pan or a casserole.
  Spread cornmeal batter in an even layer over
  vegetables. Sprinkle pimiento on top and gently pat
  into batter. Bake for 18 to 20 minutes or until a
  toothpick inserted on top comes out clean. Best served
  warm, but also good at room temperature. To serve:
  Score the surface lightly with aknife to indicate
  where to cut for each serving. Makes 4 to 6 servings.

  Split whole chilis lengthwise. Remove seeds and lay
  flat in bottom of a 13x9 baking dish.  Place tofu on
  paper towel and gently squeeze out excess moisture.
  Crumble and blend half the tofu with jack cheese.
  Blend remaining half with sharp cheese.  Pot chilis
  with  a layer of Jack-mix followed by a layerr of
  Sharp-mix. add a layer of diced green chilis. Repeat
  layers until cheese and chilis ar gone.  Beat eggs
  with milk. Pour overr casserole. Spread top of
  casserole with salsa.  Bake at 350§ oven for 45 minutes.

  1. Heat salad oil in a large skillet.~ 2. Add
  tomatoes, tomato sauce, spaghetti sauce mix and
  seasonings; blend thoroughly.~ 3. Bring to a boil;
  reduce heat and simmer, uncovered, 25 minutes. Set
  aside.~ 4. Boil the tomato mixture in the bottom of a
  12x8x2-inch baking dish; layer with a third of the
  lasagne noodles and a third each mozzarella, ricotta
  and tomato sauce.~ 5. Repeat layers 2 times, ending
  with tomato sauce; sprinkle with Parmesan cheese.~ 6.
  Bake, uncovered, in preheated 350'F. oven 30 minutes;
  let stand 10 minutes before cutting in squares.

  Combine all the ingredients in a casserole dish and
  mix well. Cover and bake in a preheated 425 degree F
  oven for 45 minutes. Yield: 2 servings.

  PERSONAL NOTE: I have no idea what is meant by baked
  tofu, and could find no reference to it in the Index.

  1. Melt butter; add flour, stirring until smooth.
  2. Add mustard, salt, Tabasco and bean liquid plus milk to make 1 1/2 cups; cook until thick.
  3. Add beans and drained onions.
  4. Place in a greased 1-quart casserole; border with buttered bread crumbs.
  5. Bake in preheated 375'F. oven 30 minutes, or until bread crumbs brown.

  Spray a 11x9" baking dish w/nonstick cooking spray.  Place crushed tortilla
  chips in the bottom.  In a large nonstick skillet, add oil, onion, green pe
  pper, and hashbrowns, cooking until onions and peppers are soft.
  In a bowl, combine chiles, rice, salsa, chili powder, cumin, oregano, and r
  efried beans.  Add this mixture to onions & peppers and cook until warm.  T
  ransfer mixture to baking dish and bake at 350 for 15 mins.  Top with chees
  e and bake and additional 5 minutes.
  OPTIONAL:  Top with more chips, chopped tomatoes, and cheese.

  Mix all ingredients together.  Place in buttered 3-qt. casserole.  Bake at
  350 for 45 mins. to an hour.

  Can be made a day ahead of time and refrigerated.  Remove from refrigerator
  2 hours before baking.

  Cook rice per package directions, omitting salt & butter.  Set rice aside.
  Combine broccoli and next 4 ingredients in a large skillet.  Bring mixture
  to a boil over medium heat, cover, reduce heat, and simmer about 10 minutes
  Stir in Cheez-Whiz until melted, then add cooked rice.
  Spoon into lightly greased 2-qt. baking dish.  Sprinkle with cracker crumbs
  Cover and bake at 300 degrees for 30 minutes.

  Heat a pot of water and cook macaroni.  While macaroni is cooking, open the
  roll of Gimme Lean.  It's sticky, so cut it into large chunks before
  sauteing it.  Heat a little olive oil in a frying pan and saute the Gimme
  Lean until it's warmed and a little seared.  Put into a large bowl.  Drain
  macaroni and add to bowl.  Pour in spaghetti sauce and diced tomatoes.  Add
  herbs to taste, maybe a half-teaspoon each.  Mix well, then pour into a
  9x13 baking pan.  Top with grated cheddar.  Bake at 400 degrees F until hot
  and bubbly and cheese is melted.

  Preheat overn to 350F (175C).  Lightly oil a 13 x 9-inch casserole dish.

  Slice the sweet potatoes crosswise into 1/4-inch-thick slices.  Toss in
  prepared casserole dish with the apple and pineapple chunks.  Season with
  cinnamon, nutmeg and salt.  Pour pineapple liquid and water over mixture an
  d
  cover with foil.  Bake 60 to 90 minutes, or until very tender.

  Preheat oven to 350 degrees.  Grease a 2-quart baking dish.  Bring water an
  d salt to a boil in a large saucepan.  Stir in grits.  Cover, reduce heat t
  o low, and cook 5 minutes, stirring occasionally.
  Remove pan from heat.   Stir in cheeses and butter until melted.  Add eggs,
  jalapeno pepper, and Worcestershire sauce; blend well.
  Pour mixture into prepared dish.  Sprinkle with paprika as desired.  Bake 4
  0-45 minutes or until set.  Cool 10 minutes before serving.

  Scald the milk and stir in the sugar, salt, and shortening.  Cool until the
  mixture is lukewarm.

  In a large bowl, measure the warm water, sprinkle the yeast over the water,
  and stir until the yeast dissolves.  Stir in the milk mixture and chipotle
  chile.

  Add the flour a little at a time and stir until the mixture is well blended
  Cover and let the mixture rise for 40 minutes or until the batter doubles in size.

  Preheat the oven to 375 ° F.  Stir the batter down and beat the batter for
  1 minute.  Grease a 1 1/2 quart casserole.  Pour the bread batter into the
  casserole.

  Bake for about 1 hour, or until the bread is golden brown.  Let the bread cool
  on a rack several minutes before slicing, and use a serrated knife to slice it.

  Heat oven to 375 degrees.

  Mix mashed potatoes with sour cream, eggs, chives, salt and pepper. Spread
  in casserole and bake uncovered for 35 minutes. Sprinkle with Cheddar cheese
  and bake for another 10 minutes or until cheese has melted.

  Cook potatoes, then peel and slice medium think.  Put a layer of potatoes in the bottom of a 9x12 baking dish.  Slice Vege Links 1/4- 1/2 inch thick and place half in a single layer over the potatoes.  Mix together kraut, soup, and sour cream.  Spread 1/2 over the potatoes/links.  Repeat with another single layer of potatoes, links and kraut mixture. Bake at 350 till hot 30-40 minutes.

  Heat oven to 350F and place rack in center.  Spray a 10 x 8-inch shallow ov
  enproof casserole or a 9 x 9-inch baking pan with non-stick spray.
  Streusel: Combine fructose, flour, cocoa, and cinnamon in bowl.  Add margar
  ine and use fingertips to lightly knead all ingredients together until mixt
  ure forms large clumps.  Refrigerate streusel.
  Apple layer: Place half of apple slices on bottom of casserole.  Sprinkle w
  ith 1 tablespoon fructose.  Sprinkle several large pinches of cinnamon over
  apples.  Add remaining apple slices to casserole and sprinkle with remainin
  g fructose and cinnamon.  Bake 30 minutes and remove from oven.
  Strew streusel over apple casserole.  Return to oven for 10 minutes.  Serve
  immediately.

  Saute onion and mushrooms in oil until tender; stir in barley and saute unt
  il slightly brown.  Add stock and seasoning; mix well.  Cover tightly and c
  ook over low heat for about 1 hour, until barley is tender and liquid is ab
  sorbed.  This casserole is good topped with grated cheese.

  1.  Peel and quarter potatoes. Place ina  medium or large pot with
  water to cover. Add garlic, celery, parsley, peppercorns, onion, and
  bay leaf. Bring to a boil, cover, and simmer over medium-low heat for
  15 to 20 minutes or until very tender.

  2.  While potatoes are cooking, prepare filling. Heat 1 T oil,
  onion, and garlic in a large skillet. Saute for 1 minute over medium
  heat, then add mushrooms and saute for 2 minutes. Crumble tofu in
  chunks into skillet and saute briefly, mixing well. Stir in barbecue
  sauce, yeast, gravy mix, thyme, paprika, and tamari. Mix well and
  saute, stirring frequently, for 20 minutes over medium heat. Preheat
  oven to 400.

  3.  Transfer potatoes from water to a large bowl, reserving potato
  stock. Add miso, oil, and 3/4 to 1 cup potato stock to potatoes, in
  1/4- to 1/3-cup increments, mashing as you add the stock. Add only
  enough water to moisten potatoes adequately. Do not overmoisten.

  4.  Add corn and spinach to filling and mix well. Pour filling into
  an oiled, shallow ovenproof casserole.
  Pat down with back of a large spoon. Spread potato crust evenly over
  filling, smoothing top with a spoon or spatula. Dust evenly with
  paprika. Bake for 30 to 40 minutes, or until crust is golden.

  5.  While casserole bakes, prepare gravy. Heat oil in a large
  skillet. Add flour and yeast, and stir with a whisk over medium heat
  to form a paste. Slowly stir in 2 1/2 cups of reserved potato water,
  whisking as you stir to allow gravy to thicken. Stir in instant gravy
  mix and continue whisking until gravy is thick and smooth; add
  additional potato water, if necessary.

  6. Serve casserole with crust on the bottom and filling on top. Spoon
  gravy over top.