Combine all ingredients in a large bowl and toss well to mix. Serve at once or refrigerate until serving, up to 24 hours.

Combine all ingredients in a blender or food processor and process until smooth. Adjust the thickness of the dressing to your liking by adding small amounts of water and processing until it is the desired consistency. Chill for at least 2 hours before using.

recipe hint: Use this as a replacement for mayonnaise. It is good on sandwiches or as a dressing for coleslaw. To use as a salad dressing, thin as directed above with a small amount of water. Any dressing or spread made with tofu is best prepared about a day ahead of time so that the flavors can blend to give you the best results. Most dressings made with tofu keep in the refrigerator about 1 week.

Place the potatoes in a pot with water to cover. Bring to a boil, cover, and cook over medium heat until just tender, about 20 minutes. (Don't let them get too soft.)

Meanwhile, combine all ingredients for the dressing in a bowl. Set aside. When the potatoes are done, remove from heat and drain. Add the onion, celery, and green onions.

Pour the dressing over the vegetables and mix well. Serve warm or refrigerate up to 24 hours before serving.

recipe hint: Mary sometimes adds chopped cucumber, chopped radishes, and grated carrots to this salad. The dressing is our family's favorite for potato salad. If you have more than 6 cups of vegetable mixture, you may need to increase the dressing measurements accordingly; for example, for 1-1/2 cups more vegetables, increase the dressing by one fourth, for 3 cups more vegetables, increase the dressing by one half, etc.

Place all ingredients in separate bowls. To assemble, layer ingredients over the chips in the order given. Eat with your fingers, or use a fork if you must.

fast refried beans

Preheat the oven to 350 degrees.

Place the water in a large frying pan; add the onion, garlic, and bell pepper. Cook, stirring occasionally, for 3 minutes. Stir in the spices and mix well. Add the corn, beans, tomato sauce, and rice, if desired.

Place 3 of the tortillas in the bottom of a 2-quart casserole dish. Pour half of the bean mixture over the tortillas and spread half of the tofu over the beans. Repeat with the remaining ingredients. Bake for 20 minutes.

Preheat the oven to 375 degrees.

Cut each pita bread along the sides and split into 2 circles. Place the inside up and bake on a nonstick baking sheet for 8 minutes.

Meanwhile, place 1/4 cup of the water in a saucepan with the onion and bell pepper. Cook, stirring occasionally, for 2 minutes. Add the tomatoes, garlic, and all the seasonings. Bring to a boil, reduce heat, cover, and simmer for 6 minutes. Combine the cornstarch with the remaining 1/4 cup water. Stir into the vegetable mixture and cook and stir until the mixture boils and thickens. Remove from heat.

Spread the vegetable mixture over the pita halves. Sprinkle with cheese, if desired. Bake for another 3 to 4 minutes.

recipe hint: You can make these pizzas with fat-free flour tortillas. The flour tortillas will bakae in 3 to 4 minutes.