Muncie Times, Muncie, Delaware County, 21 November 2002 — Page 29

The Muncie Times, November 21, 2002, page 36

COOKING

Vegetarian Cooking with Nancy Johnson

By Charles Gulubane

Nancy Johnson of 704 E. 9th St., just loves to cook. She vividly remembers the very first dish she made as a 4th grader in 1955. "It was chicken, mashed potatoes, corn and biscuits," she said. As a child Johnson enjoyed hanging around the kitchen when her mother was cooking to find out what ingredients were being used and observe how the various dishes were prepared. "Something about cooking just fascinated me, even though I had three older sisters who up to now don't like to cook," Johnson said. Johnson grew up in a family of 13. She had 5 sisters and 7 brothers. Cooking for such a large family gave her the experience and joy that she yearned for, especially since her sibiings did not like to cook. When time came for Johnson to have a family of her own, a husband, three sons and a daughter she decided to pass on her hobby. "I taught all of my children to cook. All my sons know how to cook. I always told them they would have wives one day who would be pregnant or have newly-born babies and they would have to cook and look after them. Now my grandchildren always call me on the phone asking me how to do this and do that. I sincerely hope they too pass on that knowledge to their own kids," Johnson said. Johnson, who is divorced and whose kids are all grown, now lives alone. Out of ha' it she often cooks more thr . * she needs and always sa ors the opportunity to cook fc! omeone else. "I love to cc k for people. I cook for the

relatives. I‘m fascinated by just watching how my cooking turns out. in 1990 I cooked the whole meal at my son, Roy Johnson, Jr.'s wedding at the Quality Inn. It turned out very beautiful," she said.

Now a vegetarian, Johnson turns to lentils, beans, natural peanut butter and the vegetarian meat, 'Morning Star', for her protein. As a substitute for eggs, she eats tofu. She also uses soy salad dressing instead of mayonnaise and miracle whip on her salads. For soup, her preference is tomato or vegetable. She only drinks soy milk or non-fat milk and also enjoys orange juice. Although a vegetarian, Johnson still prepares meat based dishes for those who like them. "I might open a restaurant one of these good days," she said. "Everyone is asking me to." Johnson's Favorite Recipe "Oat Burgers (meatless)" Serves 8 (174 calories) Ingredients; 1 -2 0 oz can meatless burger or burger crumbs 2 cups oatmeal, dry 1 minced onion 1 -10 oz can mushroom

soup

1 tsp Italian seasoning Directions; 1 .Mix all together and form into patties 2. Place on oiled cookie sheet 3. Bake at 350° f until brown 4. Turn once to brown other side 5.Serve with tomato sauce or favorite gravy "Stuffed Tomatoes (eggless)" Serves 4 (202 calories) Ingredients; 8 medium sized tomatoes _ cup meatless burger 1_ cups cooked brown/white rice 1 small chopped onion _ tsp salt 1 tbs. olive oil Directions; 1 .Scoop out tomato pulp and drain shells 2. Chop pulp 3. Mix with other engredients 4. Bake at 350° f for 30 minutes (Variation:Stuff peppers or onions using 1 cup tomato sauce for tomato pulp) "Dressed Saucettes" Serves 6 Ingredients: _ cup margarine 1 cup chopped celery _ cup chopped onion 1 egg slightly beaten 1_ cups warm water 2 packets G. Washington's Golden Seasoning and Broth Mix _ tsp sage _ tsp thyme _ tsp dried minced parsley 1-19 oz can Worthington Saucettes 6 cups soft bread cubes _ cup chopped pecans (optional) Directions: 1 .Melt margarine in a heavy

skillet 2. Add celery and onion 3. Cover and cook at medium heat until vegetables are tender 4. Combine egg, water, seasoning mix, sage, thyme, parsley and liquid drained from saucettes 5. Cut each of the saucettes into 5 crosscut pieces 6. Combine cut saucettes, bread cubes and pecans 7. Add cooked vegetables and melted margarine . 8. Mix gently until well blended 9. Add liquid mixture 10. Mix gently until blended 11 .Place mixture into a buttered 2 qt casserole dish 12.Bake uncovered at 350° for 50 minutes "Plain Muffins" Serves 10 Ingredients: 2 cups flour 4 tbs. Sugar 3 tbs. melted shortening 1 cup milk 3 tbs. Baking powder _ tsp salt 1 egg (well beaten) Directions: - 1 .Sift flour, measure,sift with baking powder and salt 2. Combine egg, shortening, milk, sugar 3. Add dry ingredients 4. Beat until smooth 5. Pour into well-oiled muffin tins _ full 6. Bake in 425° for 15-20