” ‘The earth is the Lord’s, and the fulness thereof’ (Psalm 24:1). This world is the Lord’s storehouse, from which we are ever drawing. He has provided fruits and grains and vegetables for our sustenance. For us He makes the sun to shine and the rain to fall. The whole human family, good and evil, are constantly drawing from God’s storehouse. It makes every difference with those so highly privileged how they receive the Lord’s gifts and how they treat the contract the Lord has made with them. He has made them His almoners, directing them to draw from His storehouse, and then make a return to Him in gifts and offerings, ‘that there may be meat in mine house.’ [Malachi 3:10.]—Manuscript 73, December 12, 1900, ‘Bring an Offering Unto the Lord.’ ” The Upward Look, 360.
Recipe – Noodles Romanoff
Submitted by Evelyn Grosboll
5 quarts boiling water
1 1/2 Tablespoons salt
12 ounces 1/2 inch wide noodles or fetucine noodles (about 6 cups)
3 cups tofu cottage cheese
2 cups tofu sour cream*
6 Tablespoons olive oil
1 1/2 cups green onions, chopped
1 clove garlic, crushed
1/2 teaspoon sweet basil
1/2 cup fine bread crumbs
Preheat oven to 350 degrees F. Lightly oil a 2 1/2 quart casserole. In an 8–12 quart kettle, bring water to a rapid boil, then add salt. Gradually add noodles so that water continues to boil. Cook, uncovered, stirring occasionally, 7 minutes, until just tender. Drain in a colander; set aside.
In large bowl combine tofu cottage cheese, tofu sour cream, 4 tablespoons olive oil, green onions, garlic, and sweet basil. Add noodles and toss lightly with fork to combine. Turn into casserole. Stir bread crumbs into remaining 2 tablespoons olive oil, toss lightly with fork. Sprinkle crumbs on top of casserole.
Bake for 25–30 minutes, until piping hot. Makes 8–10 servings.
*Tofu Sour Cream recipe is given in the November 2002 Land Marks.
Recipe – Tofu Cottage Cheese
14–16 ounces tofu
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon lemon juice
1 teaspoon salt
1/2 cup raw cashews
1/2 cup water
Mash or crumble tofu in large bowl. Blend cashews and water until smooth. (May substitute sweet pickle juice for part of the water.) Add seasonings and mix with the tofu.