Soybean Croquettes

    2 Tbl  butter
    1 cup  chopped onions
    2      cloves garlic, minced
    2 cups cooked soybeans, drained
           (chick-peas, pinto beans, or white beans may be substituted)
    2      eggs, beaten
    1 cup  chopped peeled tomatoes
  1/4 cup  lemon juice
  1/2 cup  chopped peanuts
  1/2 cup  chopped walnuts
    2 cups whole grain bread crumbs
    2 Tbl  vegetable oil

  In a small skillet, melt butter and saute onions and garlic until slightly
golden.
  Combine onion mixture, soybeans, eggs, tomatoes, lemon juice, peanuts,
walnuts, and 1 cup bread crumbs in a large bowl.  Mix well.  Form into 8 - 10
croquettes, then coat with remaining bread crumbs.
  Heat oil in a large skillet and gently fry croquettes until golden brown.
Serve plain or with tomato sauce.
  4 - 6 servings

- ROD

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Soybean-Wheat Casserole

    1/2 cup  cooked soybeans, drained
      2 cups corn
      2 cups stewed tomatoes, drained
      1 cup  chopped onions
      1      clove garlic, crushed
    1/2 tsp  dried thyme
             pinch of cayenne pepper
    1/4 cup  tomato paste
    1/2 cup  stock
  2-1/2 cups cooked wheat berries
    1/3 cup  grated Parmesan cheese

  Preheat oven to 350 F.  Oil a 4-qt ovenproof casserole.
  In a large bowl combine soybeans, corn, tomatoes, onions, garlic, thyme, and
cayenne.  Set aside.
  In a small bowl combine tomato paste ad stock.  Set aside.
  Place 1/2 of the wheat berries on bottom of casserole.  Cover wheat with
vegetable mixture, then spread stock mixture over vegetables.  Cover this layer
with remaining wheat, sprinkle with cheese, and bake, uncovered, for 30 min.
  6 - 8 servings

- ROD

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Carrot, Potato, and Split Pea Patties

These patties are an excellent entree & satisfy as a flavorful meat substitute.

  4 - 6 Tbl  butter
      2 Tbl  chopped onions
      1 tsp  minced garlic
      2 cups cooked split peas
      1      medium-size potato, cooked until crisp-tender, then grated
      2      carrots, cooked until crisp-tender, then grated
      1 cup  whole grain bread crumbs
      2      eggs, beaten
        dash cayenne pepper
      1 Tbl  soy sauce

  Heat 2 Tbl butter in a small skillet.  Add onions and garlic and saute until
tender, about 7 minutes.
  In a large bowl, mash split peas lightly with a fork.  Add potatoes, carrots,
onion-garlic mixture, 1/2 cup bread crumbs, and eggs.  Mix well, then add
cayenne and soy sauce.  Shape into patties, then coat with remaining bread
crumbs.
  Melt 2 Tbl butter in a large skillet and fry patties on both sides over
medium heat until lightly browned, adding more butter as needed.  Do not
overcook.  Serve hot, with tomato sauce on the side if desired.
  Makes 8 - 10

- ROD

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Split Pea Stuffing

  Makes an excellent poultry or vegetable stuffing.  Or serve by itself as a
tasty addition to any meal.

    2 Tbl  vegetable oil
  1/4 cup  chopped leeks or onions
  1/4 cup  chopped celery
  1/4 cup  chopped sweet red peppers
    1 cup  whole grain bread crumbs
    2 cups cooked split peas

  Heat oil in a large skillet.  Add leeks or onions, celery, and peppers and
saute for about 7 minutes.  Add bread crumbs and stir until crumbs are slightly
toasted.  Stir in split peas.
  Use as a filling for poultry or any large, scooped-out vegetables, such as
eggplants, tomatoes, or sweet peppers.  Or, bake in a lightly buttered 1-qt
ovenproof casserole at 350 F for 25 minutes.
  Makes 3-1/2 cups.

- ROD