Charlene Patton's January Recipes

TOFFEE BARS

1 cup margarine
1 cup packed brown sugar
1 ½ teaspoons vanilla extract
1 egg
2 cups soy flour blend
¼ teaspoon salt
¾ cup semi-sweet chocolate chips
¼ cup roasted salted soy nuts, chopped

In a large bowl cream margarine and brown sugar; add vanilla and egg. Add soy flour blend and salt. Press dough into greased 9x13-inch baking dish. Bake at 350o until light brown about 20 to 25 minutes. Remove from oven and sprinkle chocolate chips over bars. Let stand about 5 minutes and then spread melted chocolate evenly over bars and sprinkle with roasted salted soynuts. Cool. Makes 24 bars
Nutrition Information per Serving (40 g per bar)
184 calories, 10 g fat, 1 g fiber, 3 g saturated fat, 2 g trans fatty acid, 21 g carbohydrates, 8 mg cholesterol, 108 mg sodium, 3g protein, 18 mg calcium

MARBLE TOFFEE WITH ROASTED SALTED SOYNUTS

2 cups margarine
2 cups granulated sugar
½ teaspoon salt
1 cup while chocolate chips
1 cup dark chocolate chips
¼ cup roasted and salted soy nuts, chopped

Combine margarine and brown sugar in a 3-quart heavy saucepan. Cook over medium heat stirring occasionally until mixture reaches 285o. Immediately pour mixture evenly into jelly roll pan (15 ½ x 10 ½ -inch) covered with foil. Sprinkle white chocolate chips and dark chocolate chips over hot candy mixture. After about 5 minutes carefully spread chocolate to cover toffee for marbling. Sprinkle with soynuts. Place in refrigerator to cool and set chocolate. Break into pieces. Store into airtight container. Makes about 48 pieces. Nutrition Information per Serving (25 g /serving)

139 calories, 10 g fat, 1 g fiber, 3 g saturated fat, 2 g trans fatty acid, 12 g carbohydrates, 1 mg cholesterol, 87 mg sodium, 1g protein, 8 mg calcium

COFFEE CHOCOCCINO

2 cups chocolate soy milk
4-6 teaspoons Instant expresso powder

Heat in saucepan or microwave (about 2 minutes) soymilk and expresso powder until very hot. Carefully pour mixture into blender. Cover and hold down lid with folded towel and potholder. Blend all ingredients on high for 30 seconds or until very frothy. Pour into two 12 oz. coffee mugs. Sprinkle with expresso powder if desired. Serves two.

Nutrition Information per Serving
(131 g): 140 calories, 3.5 g fat, 3 g dietary fiber, 0 g saturated fat, 24 g carbohydrates, 0 mg cholesterol, 75 mg sodium, 5 g protein,

BROCCOLI CORN CHOWDER

1 tablespoon soybean (vegetable) oil
1 medium onion, chopped
2 cloves garlic, minced
2 cups vegetable or chicken broth
1 package (10 oz.) chopped broccoli
1 can (14.5 oz.) creamed corn
1 ½ cups plain soymilk
½ teaspoon oregano
¼ teaspoon black pepper

Directons
Heat the oil in a medium saucepan and sauté the onion and garlic until the onion begins to soften. Add the broth and broccoli and bring to a boil. Reduce the heat and simmer until the broccoli is cooked thoroughly. Use a vegetable masher to make the broccoli into smaller pieces or remove mixture from heat and using caution because the soup is hot, pour the soup into a blender and blend briefly to cut up the broccoli and onion into small pieces. Do not puree. Return the soup to the pan and stir in the creamed corn, soymilk, oregano and black pepper; heat through. Serves 6 (1 cup serving).

Nutrition Information per Serving
125 calories, 4 g fat, 2 g fiber, 0.3 g saturated fat, 19 g carbohydrates, 0 mg cholesterol, 576 mg sodium, 4g protein,