Add minced onion, celery (tough celery should be parboiled), and salt to tomatoes and bring to a boil. Mix the flour and fat together, add the boiling tomato puree, and cook to a thick paste. Cool, and add soybean pulp. Shape into croquettes; roll in corn flakes. Dip in egg and milk mixture and roll again in corn flakes. Place on a greased sheet and bake in a hot oven (410° F.) for 20 to 30 minutes. Yield: 10 to 12 croquettes.
Cottage Cheese Soybean Loaf
½ c roasted soybeans
1 T chopped onion
1 c cottage cheese
1 c soybean pulp (cooked and ground)
1 c milk
1 egg, slightly beaten
1 T fat
½ t salt
1 t poultry seasoning
Pepper
Combine ingredients and bake in a greased loaf pan in a moderate oven (350° F.) for 30 minutes. Yield: 6 servings.
Soybean Loaf
4 c cooked soybeans
1 c dry bread crumbs
2 T peanut butter
1 T poultry seasoning
1 c milk (more, if needed)
½ t pepper
Grind soybeans coarsely and combine with other ingredients. Add enough milk to moisten. Bake in a moderate oven (350° F.) for 30 minutes. The peanut butter may be omitted from this recipe if so desired. Yield: 6 to 8 servings.
Soybean Sandwich Filling
1 c chopped cooked soybeans
¼ c chopped olives or pickles
1 t chopped green onion
¼ t salt
2 T mayonnaise
Blend the ingredients to the proper consistency for spreading. Serve the sandwiches either toasted or plain. Yield: 4 large sandwiches.