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13475 N. Applegate Road
Grants Pass, OR 97527
E-Mail:  lynchmarcella@gmail.com


  Taste Of Nature


From Marcella’s “Cooking by the Book” cookbook

A summertime Dinner Meal:

This is my husband’s favorite summer salad meal. Make it a half or whole day ahead to marinate and chill. Serve with whole grain bread, rolls or cracker. Garnish each dinner plate with sliced tomatoes, olives, or other garden fresh veggies. I often add sliced green and yellow wax beans to the salad as well. The beans contribute the protein for the meal , the bread supplies carbohydrates, and all the veggies in the salad and on the plate provide wonderful minerals, vitamins, pytochemicals, and antioxidants. The entire meal is loaded with fiber and the small amount of fat needed for body functions and satiety value.

Eat slowly, chew each bite well to applesauce consistency before swallowing, and be in a relaxed, happy attitude when eating to assure a happier stomach, and less flatulence. The digestive system adjusts to your new diet of more veggies and roughage and will soon comply by producing more of the digestive enzymes needed to process them.

Notice that lemon juice replaces the usual vinegar in this salad and all salads in Cooking By the Book. Lemon adds Vitamin C along with other vitamins. According to the U.S. Department of Agriculture Handbook. #8 and Journal of the American Medical Association, vinegar causes Vitamin C loss and its acetic acid hinders digestion and may cause mild gastritis.


BEAN SALAD, Cooking by the Book, p. 192

1 (15 0z.) can garbanzo beans, drained
1 (15 oz.) can red kidney beans, drained
1 or 2 chopped green onions
1 peeled & thinly sliced cucumber
1/4 cup fresh lemon juice
1/4 cup olive oil
1 clove garlic, minced (or garlic pwd.)
Salt to taste (about 1/2 tsp.)
1 tsp. Italian Herb Seasoning
Combine and chill.

Serves 6.


1 lb. firm tofu
Soy sauce
1 large onion, sliced
2 celery stalks, sliced diagonally
1 large green bell pepper, large slices
1 teaspoon salt
1/4 cup tomato sauce
1 tablespoon brown sugar
1 (20-oz) can pineapple chunks, canned with pineapple juice (undrained)
2 tablespoons cornstarch added to 1/2 cup water
2 tablespoons lemon juice (fresh if possible)
1 large tomato


DRAIN 1 lb. firm tofu.  Cut in 1 inch cubes. Place on greased or non-stick sprayed cookie sheet. Sprinkle with soy sauce or teriyaki sauce. Bake at 450°F for 30 minutes while preparing the rest of the recipe.

CUT the vegetables into bite-sized pieces, on the diagonal as for wok-cooked vegetables. Sauté in small amount of vegetable oil until crisp tender in large skillet or wok.

ADD salt, tomato sauce, brown sugar, pineapple chunks, cornstarch/water mixture and lemon juice and stir until thickened.

LASTLY, STIR IN the cubed tofu and 1 large tomato sliced in wedges. Serve over steamed brown rice. Serves 6-8.

TO COOK BROWN RICE—In a heavy saucepan bring 2 cups water and 1/4 tsp. Salt to boil. Add 1 cup brown rice ( I prefer long grain).  Cover and when boiling turn heat down to low. Cook 45 minutes without peeking or stirring.

EXTRA FLAKY RICE—Here’s a trick to make flaky, fluffy rice that is not sticky. While the 2 cups water is coming to a boil, place the 1 cup brown rice in a dry skillet. Lightly brown over medium to medium high heat stirring frequently for about 5 minutes. You will hear it crackle a little. Add this dextrinized rice to the boiling water and cook as outlined above.
Yield:  2 c. cooked brown rice.

Bean Salad
Bean Salad

Tofu Sweet Sour
Sweet & Sour Tofu