iQ.630,7 
 Il6c 
 no. 1092 
 cop. 5 
 
 
UNIVERSITY OF 
 
 ILLINOIS LIBRARY 
 
 AT URBANACHAMPAIGN 
 
 AGRICULTURE 
 
Digitized by the Internet Archive 
 
 in 2011 with funding from 
 
 University of Illinois Urbana-Champaign 
 
 http://www.archive.org/details/cookingwithsoybe1092muel 
 
UWVtRSITY OF lUINOli 
 
 unim iiit 1 
 
 CIRCULATING COPY 
 BWOMkTIiniT MiffAfft 
 

 
 ♦ 
 
 
 ♦ 
 
 <#> 
 ♦ 
 
 fj m 
 
 
 Cooking With Soybeans 
 
 ♦ 
 
 <$> Donna C. Mueller 
 
 Barbara P. Klein 
 
 X Frances O. Van Duyne 
 
 University of Illinois at Urbana-Champaign 
 
 School of Human Resources and Family Studies 
 
 College of Agriculture Cooperative Extension Service 
 
 Circular 1092 
 
GREEN SOYBEANS 
 
 Chinese-style Soybeans with Pork 5 
 
 Creamed Shrimp and Soybeans 6 
 
 Soybean Succotash 7 
 
 Green Soybean Salad 7 
 
 Molded Green Soybean Salad 8 
 
 DRY SOYBEANS 
 
 Boston Baked Soybeans 10 
 
 Chinese Meatballs 11 
 
 Creole Beans 12 
 
 Illinois Beans and Rice 13 
 
 Four Bean Salad 14 
 
 Salted Soybeans 15 
 
 Soybean Chili 16 
 
 Soybean Fritters 17 
 
 Soybean Sandwich Filling 18 
 
 Stuffed Peppers ' 19 
 
 Tomato-Soybean Soup 20 
 
 SOY FLOUR 
 
 Banana Bread 22 
 
 Pumpkin Bread 23 
 
 Yeast Bread 24 
 
 Yeast Rolls 25 
 
 Whole Wheat Soy Bread 26 
 
 Brownies 27 
 
 Peanut Butter Cookies 28 
 
 Sugar Jumbles 29 
 
 Chocolate Cake 30 
 
 Spice Cake 31 
 
 Refrigerator Cookies 32 
 
♦ 
 
 Using soybeans and soybean products is a good way to lower the T 
 
 cost of serving flavorful, nutritious meals and to provide variety in <%> 
 
 your menus. Soybeans provide high-quality protein and supplement ♦ 
 
 the nutrients in other foods when served with other menu items or Ǥ, 
 
 mixed with various ingredients. They supply more protein than other 
 
 dry beans, as well as appreciable amounts of B vitamins, calcium, <$> 
 
 phosphorus, and iron. All of these nutrients are furnished at a rea- ♦ 
 
 sonable price. ? 
 
 Technological developments in recent years have resulted in new <#> 
 
 soybean-based products. Currently, two main types of textured soy X 
 
 proteins are manufactured. One type is made by spinning the fibers, <#> 
 
 and then flavoring, coloring, and forming them into shapes which 
 
 resemble pieces of fish, meat, and poultry. The second type of tex- <f> 
 
 tured soy protein is made by cooking soy flour and other ingredients 
 and forcing the mixture through small holes into a chamber of lower 
 temperature and pressure. Granules of these expanded materials are 
 available in both colored or uncolored and flavored or unflavored 
 forms. Both kinds of soy-based protein can be used alone, but they 
 usually are combined with other foods. Soy flour enriches bread and X 
 
 macaroni and serves as an extender or binder in sausage and other 
 meat products. 
 
 The recipes in this circular show how green soybeans, dry soy- 
 beans, and soy flour can be used in the home kitchen. Hopefully, 
 they will encourage you to experiment and to modify some of your <£> 
 
 favorite recipes to include soybeans and soy products. 
 
 I 
 
<# 
 
 ♦ I 
 
 (Jreen Soybeans 
 
 X Green soybeans are very attractive served hot as a vegetable, like ? 
 
 <$> peas or corn. Because they are bright green and firm, they are excel- <#> 
 
 j lent in salads. Soybeans also combine well with other vegetables and x 
 
 <$> with meat or fish in casseroles or creamed dishes. Since green soybeans <#> 
 
 are not sold on the market, they must be grown in home gardens. 
 
 <#> There are several edible soybean varieties available from seed com- <$> 
 4> panies, including Kanrich, Prize, and Peterson Jade. 
 
 <#> The steps in preparation of green soybeans are described below. ♦ 
 
 3£ Shelling. Blanch green soybeans by placing the pods in boiling <$, 
 
 water for 5 minutes, using 2 quarts of water to 1 pound of beans. <#> 
 
 Count the time from the moment the beans are put into the water. ^ 
 
 4> Drain and cool the beans thoroughly in cold, running water. Break <#> 
 
 the pods and squeeze out the beans. ? 
 
 a, Cooking. Add 2 cups shelled beans to 1 cup boiling water con- <#> 
 
 ♦ taining % teaspoon salt. Cook, covered, for 15 to 20 minutes after 
 
 ^ water returns to boiling. Drain beans and season, or use as directed <$> 
 
 4> in recipes. Do not overcook. The soybeans will be bright green and 
 
 3£ have a firm, nut-like texture. <$> 
 
 <#> Freezing. After blanching and shelling the soybeans, pack them 
 
 T in containers suitable for freezing. Seal. Freeze immediately. <$> 
 
 4> Cooking Frozen Green Soybeans. Add 2 cups frozen beans to % 
 
 cup boiling water containing % teaspoon salt. Cook, covered, for 10 ^ 
 
 4> to 12 minutes after water returns to boiling. These beans may be used <#> 
 
 ♦ in the same recipes as cooked green soybeans. x 
 4b ♦ 
 
 #> 
 
#> 
 
 ♦ 
 
 t 
 
 t 
 
 ♦ 
 
 CHINESE-STYLE SOYBEANS WITH PORK 
 
 Makes 3 servings 
 
 1 green onion 
 
 V2 pound lean pork 
 
 1 medium green pepper 
 
 2 tablespoons salad oil 
 1 tablespoon soy sauce 
 
 Va teaspoon powdered ginger 
 1 cup cooked green soybeans 
 V2 teaspoon salt 
 
 Slice the green onion thinly. Trim fat from pork and cut meat into 
 V^-inch cubes. Cut pepper into pieces about Vi inch by 1 inch. Heat 
 the oil in a heavy skillet until very hot. Add green onion, pork, soy 
 sauce, and ginger. Stir and cook until meat loses its pink color and 
 turns grey, about 1 to 2 minutes. 
 
 Remove meat and add soybeans, salt, and green pepper to skillet. 
 Stir and cook over medium heat for 1 minute. Return meat to skillet 
 and cook for 1 minute longer. Serve immediately. 
 
 <#> 
 
CREAMED SHRIMP AND SOYBEANS 
 
 Makes 4 servings ♦ 
 
 V* cup chopped onion 
 
 3 tablespoons butter or margarine <$> 
 
 3 tablespoons flour 
 
 1 teaspoon salt <$> 
 
 V4 teaspoon dry mustard T 
 
 Vs teaspoon pepper <#> 
 
 1 V2 cups milk ^ 
 
 1 cup cooked shrimp, halved ♦ 
 
 1 cup cooked green soybeans <p 
 
 2 hard-cooked eggs, chopped 
 
 <#> 
 Saute onion in butter or margarine until soft. Stir in flour, salt, mus- 
 tard, and pepper. Remove from the heat and add the milk. Return 
 the mixture to the heat and cook until thickened, stirring constantly. <$, 
 
 Add the shrimp, soybeans, and eggs to the mixture and heat thor- <#> 
 
 oughly. Serve over rice or toast. ^ 
 
 ♦ 
 <#> 
 <#> 
 
♦ 
 
 ♦ 
 
 SOYBEAN SUCCOTASH 
 
 <$> Makes 5 servings 
 
 1 cup cooked green soybeans 
 1 V2 cups cooked corn 
 
 Combine ingredients and heat thoroughly. Season with butter or 
 margarine, salt, and pepper. 
 
 I GREEN SOYBEAN SALAD 
 
 ^ Makes 4 servings 
 
 2 cups cooked green soybeans, cooled 
 1 tablespoon finely chopped pimiento 
 1 tablespoon chopped parsley 
 V2 cup chopped celery 
 
 <#> 1 tablespoon finely chopped green onion 
 
 ? V4 cup mayonnaise 
 
 #> 
 
 <%> Combine ingredients and chill. Serve on salad greens. 
 
♦ 
 <#> 
 «#> 
 ♦ 
 
 MOLDED GREEN SOYBEAN SALAD $ 
 
 Makes 9 servings T 
 
 X 
 
 1 3-ounce package lemon-flavored gelatin ^ 
 
 1 cup boiling water ♦ 
 % cup cold water <J> 
 
 2 tablespoons white vinegar 
 
 V4 teaspoon salt <$> 
 
 1 cup cooked green soybeans T 
 
 1 cup grated carrot 4> 
 
 1 cup chopped celery ^ 
 
 2 tablespoons sliced green onion 
 
 <#> 
 
 Dissolve gelatin in boiling water. Stir in cold water, vinegar, and 
 salt. Chill until slightly thickened. Fold in soybeans, carrots, celery, 
 and green onion, and pour into a 9 x 9 x 2-inch pan. Chill until firm. 
 
 
I Dry Soybeans 
 
 ♦ Soybeans left on the vine to mature and dry, and then harvested 
 <£> and shelled, can be used in recipes like other dry beans. Dry soybeans 
 
 ♦ are very versatile. They can be deep-fat fried for a snack or used in 
 ? hors d'oeuvres, soups, salads, and main dishes. 
 
 ? The steps in preparation of dry soybeans are described below. 
 
 <#> Soaking. Dry soybeans must be soaked before cooking. Sort the 
 
 beans, discarding any broken ones, and rinse to remove dirt. Add 3 
 
 <%> cups of water for each cup of beans. Cover the container and let 
 
 stand in the refrigerator overnight. If necessary, the soaking time 
 
 <$> may be shortened by boiling the beans in the water for 2 minutes, 
 
 removing from the heat, covering, and letting them stand at room 
 
 ^ temperature for 1 hour. 
 
 <#> Cooking. Remove any loose hulls, and put beans and soaking water 
 
 1£ into a large kettle. If necessary, add more water to cover beans 1 
 
 <#> inch. Add 1 teaspoon of salt for each cup of dry beans. To reduce 
 
 T foaming during cooking, add 1 tablespoon of vegetable oil. Bring 
 
 <#> beans to boiling. Lower the heat and simmer, covered, for 1 hour 
 
 15 minutes to 3 hours or until the beans are tender. One cup of dry 
 4> soybeans will yield approximately 2Vi cups cooked beans. 
 
 For more flavorful cooked beans, add !4 cup chopped onion, l A 
 <$> cup chopped celery, 1 bay leaf, and Vw teaspoon ground black pepper <$> 
 
 for each cup of dry beans in addition to the salt and oil before cook- 
 ing the beans. These flavored soybeans can be used in any recipe ^ 
 which requires cooked soybeans. ♦ 
 
 ♦#♦♦♦♦♦»♦♦♦♦♦ ♦ ♦♦♦♦♦»»♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦»♦♦♦♦♦♦♦♦♦♦♦ 
 
♦ 
 <#> 
 
 BOSTON BAKED SOYBEANS I 
 
 Makes 4 servings <$> 
 
 <#> 
 
 3 cups cooked dry soybeans, drained <#> 
 
 Va pound bacon, diced $ 
 
 V% cup chopped onion 4> 
 
 2 tablespoons molasses <*> 
 
 V2 cup catsup Y 
 
 V2 teaspoon dry mustard <$> 
 
 % teaspoon Worcestershire sauce 
 
 V2 teaspoon salt <$ 
 
 V4 teaspoon pepper T 
 
 V4 cup liquid (use cooking water from soybeans) <#> 
 
 Combine all of the ingredients in a lH-quart casserole. Cover and 
 
 bake at 325° F. for 30 minutes. Stir and then bake, uncovered, for <$> 
 
 30 minutes longer. Y 
 
 Bacon may be omitted and l A cup bacon flavored soybits added just 2> 
 
 before serving. ♦ 
 
 10 
 
CHINESE MEATBALLS $ 
 
 ♦ Makes 15-20 balls f 
 
 x % cup mashed, cooked dry soybeans T 
 
 ♦ ! /a pound ground pork ♦ 
 <$> 1 teaspoon finely chopped ginger root <$> 
 
 ♦ 2 tablespoons chopped green onion 
 
 <J> 1 tablespoon soy sauce a 
 
 Vs teaspoon pepper 
 A V2 cup salad oil <#> 
 
 ♦ i 
 
 Mix together all the ingredients except the salad oil. Shape the mix- 
 4> ture in small balls about 1 inch in diameter. Heat the oil in a frying 
 
 T pan and fry the meatballs until they are crisp and brown. 
 
 <#> 
 
 t 
 ♦ 
 
 11 
 
CREOLE BEANS 
 
 Makes 4 servings 
 
 V2 medium onion, chopped 
 Va cup chopped celery 
 Va cup chopped green pepper 
 2 tablespoons oil 
 1 Vi teaspoons flour 
 
 1 teaspoon seasoned salt 
 Va teaspoon salt 
 Ve teaspoon pepper 
 
 1 
 
 % 
 
 1 
 
 1 
 
 Va 
 
 2 
 
 teaspoon prepared mustard 
 
 teaspoon Worcestershire sauce 
 
 tablespoon brown sugar 
 
 cup canned tomatoes, chopped 
 
 cup water 
 
 cups cooked dry soybeans, 
 
 drained 
 
 Saute the onion, celery, and green pepper in oil in a skillet until 
 onions are golden and the other vegetables are tender. Blend in the 
 flour, salt, pepper, mustard, Worcestershire sauce, and brown sugar, 
 and add the tomatoes and water. Simmer, uncovered, for 10 minutes, 
 adding more water if necessary. Add the soybeans and heat for 10 
 to 15 minutes. Garnish with cooked crumbled bacon, bacon flavored 
 soybits, or chopped parsley, if desired. 
 
 12 
 
 <#> 
 ♦ 
 
 ♦ 
 
 <#> 
 ♦ 
 
 
ILLINOIS BEANS AND RICE 
 
 Makes 5 servings 
 
 1 cup dry soybeans 
 
 Vs 
 
 3 slices bacon, diced 
 
 Vb 
 
 f /a cup chopped onion 
 
 iy 2 
 
 5 cups water 
 
 Vb 
 
 1 clove garlic, minced 
 
 1 
 
 V4 - V2 teaspoon hot pepper sauce 
 
 
 teaspoon thyme 
 teaspoon rosemary 
 teaspoons salt 
 teaspoon pepper 
 cup uncooked rice 
 
 Soak the soybeans overnight in 3 cups of water. In a large kettle, fry 
 the bacon until it is crisp, and then remove and reserve the bacon 
 bits. Add the onion to the bacon fat and cook until the onion is soft. 
 Add the water, garlic, pepper sauce, thyme, rosemary, salt, and 
 pepper to the onion, and bring the mixture to boiling. Drain the 
 soaked soybeans and add them to the boiling mixture. Lower the 
 heat and simmer, partially covered, for 2 hours. 
 
 Add the rice and cook, covered, for 30 minutes more or until the soy- 
 beans and rice are tender. If necessary, add more water. Just before 
 serving, stir in bacon bits and add additional salt and pepper to taste. 
 Garnish with fresh chopped tomato and chopped parsley, if desired. 
 
 
 
 <#> 
 
 
 
 
 ♦<#><#>«#*#><#><#><#><$><#><#^<#><#><*^^ 
 
 13 
 
, 
 
 FOUR BEAN SALAD 
 
 Makes 8 servings 
 
 1 1 -pound can red kidney beans, drained 
 
 1 1 -pound can cut wax beans, drained 
 
 1 1 -pound can cut green beans, drained 
 
 2 cups cooked dry soybeans, drained 
 1 medium green pepper, chopped 
 
 1 medium onion, thinly sliced and separated into rings 
 Vi cup sugar 
 
 V2 cup vinegar 
 
 V2 cup salad oil 
 
 2 tablespoons chopped parsley 
 1 teaspoon salt 
 
 V2 teaspoon dry mustard 
 
 V2 teaspoon dried tarragon leaves, crushed 
 
 V2 teaspoon dried basil leaves, crushed 
 
 Combine soybeans, pepper, and onion in a bowl. In a separate bowl, 
 thoroughly mix together the sugar, vinegar, oil, parsley, salt, mus- 
 tard, tarragon, and basil. Pour this dressing mixture over the vege- 
 tables and stir. Cover the salad and chill thoroughly. Stir the salad 
 occasionally during chilling. Just before serving, stir again. Drain. 
 
 14 
 
r, 
 
 ♦♦♦♦♦♦»»#»»»»»»»»»»»»»»»» » »#»»4»»»»#»»»»»»»#»»»»##»»»»»»' 
 
 SALTED SOYBEANS 
 
 Soak dry soybeans overnight using 3 cups of water per cup of 
 beans. Drain and dry beans between towels. Fry beans a few at a 
 time in hot oil (350 F.) for 5 to 8 minutes. Vary time with 
 size of beans. When beans are slightly brown and crisp, drain and salt. 
 After soaking and draining, soybeans may be blanched in boiling 
 water for 15 minutes before frying. 
 
 * 
 
 15 
 

 
 SOYBEAN CHILI 
 
 Makes 6 servings 
 
 % pound ground beef 
 
 2 teaspoons salt 
 
 2 tablespoons chopped onion 
 
 2-3 teaspoons chili powder 
 
 3V2 cups canned tomatoes, chopped 
 
 1 6-ounce can tomato paste 
 
 1 teaspoon sugar 
 
 2 cups cooked dry soybeans, drained 
 
 Brown the meat with the salt in a large saucepan. Add the onion, chili 
 powder, tomatoes, tomato paste, and sugar. Cook, uncovered, over 
 low heat for 1 hour, stirring occasionally. Add soybeans and cook 
 for 15 minutes. 
 
 Chili may be made by omitting meat and adding % cup dry textured 
 vegetable protein hydrated with % cup boiling water. 
 
 ♦ 
 
 
 16 
 
<#> ♦ 
 
 <#> ♦ 
 
 <#> <#> 
 
 ♦ ♦ 
 t SOYBEAN FRITTERS 
 
 ♦ Makes 20-25 one-inch fritters 
 
 i egg 
 
 2 cups cooked dry soybeans, drained 
 
 1 clove garlic T 
 
 ♦ 2 teaspoons chopped parsley ♦ 
 £ Va teaspoon salt A. 
 
 ♦ Va teaspoon baking powder 
 
 <£> Va cup flour 4> 
 
 ♦ f 
 <#> Blend the egg and soybeans, Vi cup at a time, in an electric blender 
 ^ until the soybeans are coarsely chopped. If necessary, cooking liquid 
 
 ♦ from the beans may be added to the mixture to aid in blending. Add 
 
 <A> the garlic and parsley to the mixture in the blender and blend 1 to 2 
 
 X minutes or until the mixture is pureed. 
 
 t 
 
 2> Mix together the salt, baking powder, and flour in a bowl and add 
 
 j£ the pureed mixture. Stir until the ingredients are well mixed. Drop 
 
 <a> teaspoons of this mixture into hot oil (360° F.) and fry until golden 
 
 brown, about 3 to 4 minutes. Drain on absorbent paper and serve 
 
 5 warm. 
 
 17 
 
» ♦♦♦♦♦♦♦♦♦♦♦♦♦♦+»*♦♦»»♦♦»»♦♦♦♦ ♦ ♦»♦♦♦ ♦ ♦♦♦♦♦♦♦♦»♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦ 
 
 ► ♦ 
 
 SOYBEAN SANDWICH FILLING 
 
 Makes 4 sandwiches 
 
 1 cup chopped, cooked dry soybeans 
 
 Va cup chopped olives or pickles 
 
 1 teaspoon chopped green onion 
 Va teaspoon salt 
 
 2 tablespoons mayonnaise 
 
 Mix all ingredients together. Use as a sandwich filling. 
 
 18 
 

 to 30 minutes or until peppers are soft. 
 
 ♦ 
 
 <*> STUFFED PEPPERS 
 
 <$> Makes 4 servings 
 
 f4 green peppers 
 
 2 cups mashed, cooked dry soybeans <#> 
 
 ♦ V2 teaspoon salt X 
 
 £ l/l* teaspoon pepper i> 
 
 J Vz cup finely diced celery <£, 
 
 <*> ! /a cup chopped tomato ♦ 
 
 T 1 teaspoon minced onion <$ 
 
 <#> Buttered bread crumbs 
 
 I ! 
 
 Remove the seeds and inner portions from the green peppers. Par- ? 
 
 <*> boil the peppers for 3 minutes in water containing 1 teaspoon salt 4> 
 
 per quart. Mix the mashed soybeans, salt, pepper, celery, tomato, <$> 
 <#> and onion together. 
 
 Fill the peppers with the mixture and sprinkle the tops with buttered 
 4> crumbs. Place in a greased baking dish and bake at 375 F. for 25 ♦ 
 
 
 19 
 
1 
 
 cup dry soybeans 
 
 1 
 
 teaspoon salt 
 
 V4 
 
 cup chopped onion 
 
 1 
 
 tablespoon oil 
 
 '/« 
 
 cup chopped celery 
 
 2 
 
 cups tomato juice 
 
 1 
 
 bay leaf 
 
 
 Chopped parsley 
 
 y 8 
 
 teaspoon pepper 
 
 
 
 ♦ 
 
 TOMATO-SOYBEAN SOUP ♦ 
 
 Makes 4 servings T 
 
 ♦ 
 
 ♦ 
 f 
 
 <#> 
 <#> 
 
 Soak the soybeans overnight in 3 cups of water. Place the beans <$> 
 
 in a saucepan. Add the onion, celery, bay leaf, pepper, salt, oil, and 
 
 enough water to cover the beans 1 inch. Bring the beans to boiling. <$> 
 
 Simmer, covered, for VA to 2 hours or until beans are tender. Add the 
 
 tomato juice to the undrained, cooked soybeans and heat to boiling. <#> 
 
 Season to taste with salt and pepper and garnish with chopped parsley. $ 
 
 Beef-soy Soup. Substitute 2 cups beef broth for tomato juice. <#> 
 
 Chicken-soy Soup. Substitute 2 cups chicken broth for tomato 
 
 juice. <#> 
 
 <#> 
 Cream of Soybean Soup. Melt 2 tablespoons of butter in a sauce- 
 pan. Stir in 2 tablespoons of flour and cook 1 minute, stirring con- <$> 
 stantly. Add 2 cups of milk and heat until mixture thickens, stirring 
 constantly. Substitute this white sauce for tomato juice. <#> 
 
 20 
 
♦ 
 
 <#> 
 <#> 
 <%> 
 <#> 
 <#> 
 
 ♦ 
 
 ♦ 
 
 <#> 
 
 §oyTlour 
 
 <|> Soy flour can be used to replace part of the wheat flour in bread, 
 
 rolls, cakes, and cookies. Because it has different properties than 
 
 <£> wheat flour, it cannot be substituted for all of the flour in a recipe. <$> 
 
 If you would like to try adding soy flour to your own recipes, begin 
 
 <#> by substituting it for one-fourth of the total amount of flour. <#> 
 
 ! ! 
 
 <#> t 
 
 <#> ♦ 
 
 <#> * 
 
 ♦ ♦ 
 
 ♦ <#> 
 
 ♦ ♦ 
 
 <#> ♦ 
 
 ♦ ♦ 
 
 21 
 
<#> <#» 
 
 | BANANA BREAD | 
 
 £ Makes 1 loaf $ 
 
 <£> 1 cup + 2 tablespoons sifted soy flour <$> 
 1 Va cups sifted all-purpose flour 
 
 f2 3 A teaspoons baking powder <#> 
 
 Va teaspoon baking soda T 
 
 <#> % teaspoon salt <#> 
 
 £ % cup sugar ? 
 
 ♦ Va cup nonfat dry milk solids ♦ 
 <*> V4 cup shortening <£> 
 
 1 egg ^ 
 
 V3 cup water <*> 
 
 1 cup mashed banana (about 2 medium bananas) X 
 
 <#> 
 
 tSift and measure soy flour and all-purpose flour. Measure other dry ^ 
 ingredients and sift together with flours. Cut the shortening into the 
 
 <*> dry ingredients. Add egg, water, and bananas, and mix just until <$> 
 ingredients are moistened. Batter will be very thick. 
 
 <*> Spread batter into a greased 9 x 5 x 3-inch loaf pan. Cut through 2, 
 
 the batter several times with a spatula to get rid of large air bubbles. 
 
 <*> Bake at 350° F. for 50 minutes. Remove loaf from pan immediately <*> 
 
 and cool on a wire rack. 
 
 <f> <*> 
 
 ♦ <#> 
 
 ♦ <#> 
 
 22 
 
♦ 
 
 
 PUMPKIN BREAD 
 
 
 
 Makes 1 loaf 
 
 
 
 % cup sifted soy flour 
 
 % 
 
 teaspoon salt 
 
 1 cup sifted all-purpose flour 
 
 Va 
 
 cup shortening 
 
 Va teaspoon baking powder 
 
 1% 
 
 cups sugar 
 
 3 A teaspoon baking soda 
 
 2 
 
 eggs, well beaten 
 
 1 V2 teaspoons cinnamon 
 
 3 A 
 
 cup pumpkin, canned 
 
 teaspoon ground cloves 
 teaspoon nutmeg 
 
 2 tablespoons water 
 
 Sift and measure soy flour and all-purpose flour. Measure other dry 
 ingredients except sugar, and sift together with flours. Set aside. 
 Cream shortening and add sugar gradually, creaming well. Add eggs 
 and beat until light. Blend in pumpkin and water. Add dry ingre- 
 dients in two portions, blending well after each addition. 
 
 Pour batter into a greased 9 x 5 x 3-inch loaf pan. Bake at 350 F. 
 for 65 to 70 minutes. Remove loaf from pan immediately and cool 
 on a wire rack. 
 
 * 
 
 23 
 

 1 
 
 YEAST BREAD 
 
 t 
 
 ♦ 
 
 Makes 1 loaf 
 
 1 tablespoon shortening 
 
 
 1 Vi teaspoons salt 
 
 X 
 
 2V2 tablespoons sugar 
 
 T 
 
 1 cup scalded milk 
 
 ♦ 
 
 1 package active dry yeast 
 
 $ 
 
 V* cup lukewarm water 
 
 
 2 72 cups all-purpose flour 
 
 V2 cup soy flour 
 
 ♦ 
 
 
 4> Combine shortening, salt, sugar, and scalded milk. Cool to lukewarm. ♦ 
 
 T Add yeast softened in lukewarm water. Combine flours and add to $ 
 
 <#> the mixture gradually, beating well. Turn the dough onto a floured 4> 
 
 X board and knead until smooth (6 to 8 minutes). Place the dough in ^ 
 
 a greased bowl, cover, and let rise until double in bulk (172 to 2 
 
 <£, hours) in a warm place (about 80° F.). <$> 
 
 ♦ Shape and let rise in a greased 9 x 5 x 3-inch loaf pan until double 
 $ in bulk (about 1 hour). Bake at 400 F. for 35 to 40 minutes. To 
 
 prevent the crust from becoming too brown, cover loosely with foil 
 <$, after 15 minutes of baking. Remove bread from the oven and brush £ 
 
 J with melted butter or margarine. 
 
 ♦ ♦ 
 ♦ ♦♦♦♦♦♦♦♦ ♦ ♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦»# ♦ ♦»♦♦♦ »»» ^ »»»»»»» » »»»»»» » »»»»»♦ 
 
 24 
 
YEAST ROLLS 
 
 Makes 2 dozen 
 
 Vs cup nonfat dry milk solids 
 
 V4 cup shortening 
 
 1 teaspoon salt 
 
 2 tablespoons sugar 
 7 /b cup hot water 
 
 1 package active dry yeast 
 
 V4 cup lukewarm water 
 
 1 egg, beaten 
 
 2% cups all-purpose flour 
 
 V2 cup soy flour 
 
 Combine nonfat dry milk solids, shortening, salt, and sugar in a 
 bowl and add hot water. Cool to lukewarm. Add yeast softened in 
 lukewarm water and beaten egg. Measure and combine flours. Stir 
 in flour to form a soft dough which is easy to handle. Knead until 
 smooth (6 to 8 minutes). Place the dough in a greased bowl, cover, 
 and let rise until double in bulk (about V/i hours) in a warm place 
 (about 80 F.). 
 
 Turn the dough out on a floured board and shape rolls. Place rolls 
 on a lightly greased cookie sheet and brush with melted butter or 
 margarine. Allow the rolls to double in bulk (about 45 minutes). 
 Bake at 400° F. for 12 to 15 minutes, depending on size and shape. 
 Remove from oven and brush with melted butter or margarine. 
 
 ♦ ♦♦♦♦♦♦ ^♦♦ ♦♦ ■♦ ♦ ♦ ♦♦♦♦♦♦♦♦♦♦♦♦♦♦+ ♦ ♦♦♦♦♦♦♦♦ ♦ ♦♦♦♦♦♦♦♦♦♦♦♦♦ »♦ ♦#♦+♦♦ 
 
 25 
 

 WHOLE WHEAT SOY BREAD 
 
 Makes 1 loaf 
 
 3 tablespoons molasses 
 
 1 cup lukewarm water 
 
 1 package active dry yeast 
 
 2 cups whole wheat flour 
 Vi cup white flour 
 
 V2 cup soy flour 
 
 V2 cup nonfat dry milk solids 
 1 tablespoon salt 
 3 tablespoons oil 
 1 egg, slightly beaten 
 Sesame seed 
 
 
 
 <#> 
 
 Mix molasses with lukewarm water and soften yeast in the mixture. 
 Combine all the flours. Add half of the flour mixture and all of the 
 milk solids to the molasses mixture and beat until smooth. Add the 
 salt, oil, and remaining flour or enough flour to make dough easy 
 to handle. Turn dough onto a floured board and knead until smooth 
 (8 to 10 minutes). Place dough in a greased bowl, cover, and let 
 rise until double in bulk (1% to 2 hours) in a warm place (about 
 80 F.). 
 
 Turn dough onto a floured board and shape into a loaf. Place in a 
 greased 9 x 5 x 3-inch loaf pan. Brush the loaf with egg and sprinkle 
 with sesame seed. Let rise until double in bulk (about 1 hour). 
 Bake at 375 F. for 40 to 50 minutes. 
 
 26 
 
♦ 
 
 t 
 I 
 
 i 
 
 4> 
 
 
 
 BROWNIES 
 
 Makes 16 two-inch squares 
 
 2 
 
 ounces unsweetened chocolate 
 
 V 3 
 
 cup shortening 
 
 1 
 
 cup sugar 
 
 2 
 
 eggs 
 
 % 
 
 teaspoon vanilla 
 
 v 3 
 
 cup all-purpose flour 
 
 y 3 
 
 cup soy flour 
 
 y 2 
 
 teaspoon baking powder 
 
 y 2 
 
 teaspoon salt 
 
 y 2 
 
 cup chopped nuts 
 
 Melt chocolate and shortening in large saucepan over low heat. Re- 
 move from heat and cool slightly. Mix in sugar, eggs, and vanilla. 
 Sift the dry ingredients together twice and then add to the mixture. 
 Mix well. Add nuts, if desired. Spread the batter in a greased 8 x 8 x 
 2-inch pan. Bake at 350° F. for 30 minutes. Cool slightly before 
 cutting. 
 
 27 
 
I t 
 
 | PEANUT BUTTER COOKIES | 
 
 Makes 3 dozen 
 
 
 % cup shortening ^ 
 
 V2 cup sugar ♦ 
 
 V2 cup brown sugar <*> 
 
 % cup peanut butter J 
 
 1 egg 4 
 
 1 teaspoon vanilla T 
 
 1 cup all-purpose flour & 
 
 % cup soy flour T 
 
 % teaspoon salt 4> 
 
 Vi teaspoon baking soda <$> 
 
 Cream shortening and sugars together. Add peanut butter and mix <#> 
 
 well. Add egg and vanilla and beat until smooth. Sift dry ingredients X 
 
 together twice and add to the shortening mixture. Mix well. Shape 4> 
 
 portions of dough into small balls and place 2 inches apart on a ? 
 
 lightly greased cookie sheet. Flatten with a fork. Bake at 400 F. for ♦ 
 
 6 to 10 minutes. <*> 
 
 <#> 
 
 ♦ 
 4> 
 
 28 
 
♦ 
 ♦ 
 
 I 
 
 
 
 SUGAR JUMBLES 
 
 Makes 2 dozen 
 
 Vt cup butter or margarine 
 
 V2 cup sugar 
 
 1 egg 
 
 1 teaspoon vanilla 
 
 % cup all-purpose flour 
 
 Va cup soy flour 
 
 Va teaspoon baking soda 
 
 V2 teaspoon salt 
 
 Cream butter or margarine and sugar. Add egg and vanilla. Mix 
 well. Sift dry ingredients together twice and add to the butter mix- 
 ture. Mix well. Drop rounded teaspoonfuls about 2 inches apart on 
 a lightly greased cookie sheet. Bake at 375° F. for 8 to 10 minutes. 
 
 Coconut Jumbles. Mix 1 cup shredded coconut into the dough. 
 
 Nut Jumbles. Mix 1 cup chopped nuts into the dough. 
 
 
 29 
 
<#> 
 
 CHOCOLATE CAKE | 
 
 Makes 2 eight-inch layers <£, 
 
 1 V4 cups cake flour <{> 
 
 % cup soy flour 
 
 V4 teaspoon baking soda <#> 
 
 2 teaspoons baking powder T 
 
 V2 teaspoon salt 
 
 Va cup shortening 
 
 1 cup sugar ♦ 
 
 2 eggs, beaten <$> 
 2 ounces unsweetened chocolate 
 
 % cup milk <$> 
 
 % teaspoon vanilla T 
 
 <#> 
 
 Sift the dry ingredients except the sugar together twice and set aside. <|> 
 Cream the shortening. Add the sugar gradually to the shortening, 
 
 creaming well. Add the eggs, vanilla, and melted chocolate and mix <%> 
 until blended. Add the dry ingredients alternately with the milk in 
 
 three portions. Mix well after each addition. <#> 
 
 Pour into 2 greased 8 x l^-inch round pans lined with wax paper. 
 Bake at 350° F. for 25 to 30 minutes. Cool for 10 minutes before re- 
 moving from pans. 
 
 30 
 
♦ 
 
 <#> 
 
 4> 
 
 SPICE CAKE 
 
 Makes 2 eight-inch layers 
 
 2 cups cake flour 
 
 V4 cup soy flour 
 
 2V2 teaspoons baking powder 
 
 1 teaspoon salt 
 
 1 teaspoon cinnamon 
 
 Va teaspoon cloves 
 
 Va teaspoon nutmeg 
 
 % teaspoon allspice 
 V2 cup shortening 
 1 V2 cups sugar 
 
 2 eggs 
 
 1 cup milk 
 
 1 teaspoon vanilla 
 
 <#> 
 
 I 
 
 <#> 
 <#> 
 <#> 
 #> 
 <#> 
 <#> 
 
 Sift the dry ingredients except the sugar together twice and set aside. 
 Cream the shortening. Add the sugar gradually to the shortening, 
 creaming well. Add the eggs and vanilla and mix until blended. Add 
 the dry ingredients alternately with the milk in three portions. Mix 
 well after each addition. 
 
 Pour into 2 greased 8 x lV^-inch round pans lined with wax paper. 
 Bake at 350° F. for 35 to 40 minutes. Cool for 10 minutes before 
 removing from pans. 
 
 
 31 
 
REFRIGERATOR COOKIES 
 
 Makes 2 V2 dozen 
 
 V2 cup shortening 
 
 Va cup sugar 
 
 Va cup brown sugar 
 
 1 egg 
 
 1 teaspoon cinnamon or 
 1 V2 teaspoons vanilla 
 
 % cup a 
 
 purpose flour 
 Va cup soy flour 
 V4 teaspoon baking soda 
 V2 teaspoon salt 
 
 
 
 Cream shortening and sugars together. Add the egg and vanilla. Mix 
 well. Sift dry ingredients together twice and add to shortening mix- 
 ture. Mix well. Mold dough into a smooth roll about 2V2 inches in 
 diameter. Wrap the roll in wax paper and chill overnight or until 
 firm. Cut dough into slices V& inch thick and place slices on ungreased 
 cookie sheet. Bake at 400° F. for 6 to 8 minutes. 
 
 Nut Cookies. Mix !4 cup chopped nuts into the dough. 
 
 Date-nut Cookies. Use both cinnamon and vanilla in the recipe. 
 Mix l A cup chopped nuts and l A cup finely cut dates into the dough. 
 
 <$> 
 
 
 Orange-almond Cookies. Omit cinnamon. Add 1 tablespoon 
 
 <%> grated orange rind to the shortening mixture and mix l A cup chopped 
 
 X almonds into the completed dough. *f 
 
 <#> <#> 
 
 <$> Chocolate Cookies. Omit cinnamon and blend 1 ounce unsweet- <$> 
 
 J ened chocolate, melted and cooled, into the shortening mixture. 
 
 32 
 
THE ILLINOIS COOPERATIVE EXTENSION SERVICE PROVIDES EQUAL OPPORTUNITIES IN 
 PROGRAMS AND EMPLOYMENT. 
 
 Urbana, Illinois May, 1974 
 
 Issued in furtherance of Cooperative Extension Work, Acts of May 8 and June 30, 1914, in 
 cooperation with the U.S. Department of Agriculture. JOHN B. CLAAR, Director, Cooperative 
 Extension Service, University of Illinois at Urbana-Champaign. 12M — 5-74 — 27588