Dr. John Hal Johnson's Soybean Delights

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Thoroughly mix the ingredients in a saucepan, then heat the pudding—stirring it all the while-over a medium flame until it thickens. Cinnamon or other "sweet" spices may be added to taste.

SOY DIP

1 cup thick soy milk
1 cup salad oil
1 tablespoon vinegar
1 teaspoon salt
Slowly mix the ingredients together in a blender, or with an electric mixer. Add whatever flavoring you choose?onion, blue cheese, tomato paste, etc.—during this blending.

RICE-SOY BEAN CASSEROLE

2 cups cooked rice
1 cup soaked and cooked soybeans
3/4 cup diced celery
1/4 cupminced onion
1 can cream of mushroom soup
1 can chicken broth or 1 can tuna
1/2 teaspoon salt

Combine the ingredients in a casserole dish and bake the hearty meal in a moderate oven until it's thoroughly heated through and through. Serve garnished with parsely.

CAKE MIXES

One cup of medium-thick soy milk may be substituted for two eggs and 1/4 cup water in a cake batter. Additional flour or cornstarch (about two tablespoons, perhaps) should be added as needed to control the batter's consistency.

SOY-ENRICHED BREAD

1 package dry yeast

3/4 cup warm water

1 cup medium-thick soy milk

1 tablespoon shortening

1 tablespoon turbinado sugar

1-1/2 teaspoons salt

4 cups whole wheat flour

Rehydrate the yeast in the water for 10 minutes. Add all other ingredients but the flour and mix together well. Then add two cups of the flour and stir it in until the mixture is smooth. Add the remaining two cups of flour, and knead until the dough is elastic.

Let the sponge rest at a temperature of about 86°F until it has doubled in bulk. Then knead it some more and form the dough into a loaf. Once again let the dough double in size, then place it in a bread pan and bake at 400° for 40—45 minutes.

If you prefer to use your own bread recipe, simply substitute 1/4 cup of soy flour for 1/4 cup of other flour.

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