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18 Oreos, crushed 3 tablespoons butter, melted 1-12.5 oz pkgs Nori-Mu Fortified Silken Tofu ½ cup creamy peanut butter ½ cup semi-sweet chocolate chips, melted 2 tablespoons soy milk In a medium bowl, combine crushed Oreos and melted butter. Transfer Oreo mixture to a 14x4-inch rectangular tart pan or a 9-inch round tart pan. Press into the bottom and halfway up the sides. Chill until ready to use. Meanwhile, in a blender combine tofu, peanut butter, melted chocolate, and milk. Blend for 4-5 minutes, or until smooth, scraping as needed. Spread the tofu mixture over the chilled crust; chill for at least 1 hour or up to 24 hours, covering if chilling more than 4 hours. Slice and serve. Garnish with an additional drizzle of melted chocolate, if desired. Yield: 8 servings *To make this gluten-free: use gluten-free oreos *To make this vegan: use vegan butter, vegan chocolate chips *To make this vegan AND gluten-free: make all changes as listed above

1 cup Coffee 2 tablespoons Caffè Amaro 8 to 20 Biscuits or Dried Bread depending on size 1 package-(12.5 oz) Soft Silken Tofu, drained and pressed 9 ounces Coconut Yogurt 2 teaspoon Vanilla Paste ½ cup Sugar 2 tablespoons Agar Powder Garnish with Cocoa powder and Fruit Prepare the coffee; combine with the Caffè Amaro or other coffee-flavored liqueur. Gently dip the biscuits into the coffee mixture and transfer to the individual glassware. Once the biscuits are divided, you may add a few extra drops of the coffee, if desired. In a blender, combine the drained tofu, coconut yogurt, vanilla paste, sugar and agar. Fully process divide amongst your glassware. Fully chill to set; approximately 2 – 3 hours. Once chilled, remove from and dust with cocoa powder and garnish with fresh or candied fruit. Yield: 4-6 servings

Crust 1½ cups of graham cracker crumbs. ¼ cup of melted butter 1/4 tsp cinnamon Cheesecake 1½ cups of softened raw cashews. 1 cup of silken tofu firm ½ cup of full-fat coconut milk. ½ cup of white sugar. 1 tablespoon of cornstarch. Zest of 2 lemons 2 tablespoons of fresh lemon juice. 2 teaspoons of apple cider vinegar. 1 teaspoon of vanilla extract. ¼ teaspoon of salt. Instructions: ​Preheat oven to 350 F. Cut a parchment paper to line the bottom of an nine-inch round baking pan. Mix the graham cracker crumbs with melted butter in a medium bowl. Pour the mixture in the prepared pan. Press it down firmly, and bake for eight minutes to make a graham cracker crust. Put cashews in a small saucepan and cover with water. Bring to a boil, and boil for 10 to 15 minutes until tender. Drain and rinse with cold water. Blend cashews with the remaining ingredients in a blender or food processor until mixture is completely smooth. Pour mixture over the top of the graham cracker crust. Return pan to the oven and bake for 35 to 40 minutes. Remove when edges look dry or even cracked, and the centre looks wet, not liquid. The cake will look puffy but it will fall as it cools. Let the cake rest at room temperature before cooling it in the fridge, uncovered, for about four hours or overnight. Caramel sauce Ingredients 3/4 cup brown sugar 1/2 cup Karo® Light OR Dark Corn Syrup 2 tablespoons butter OR margarine 1/2 cup whipping cream OR canned coconut milk 1/2 teaspoon sea salt fine grind 1 teaspoon pure vanilla extract Topping Sea salt flake 1 cup toasted cashew pieces Directions Combine brown sugar, corn syrup and butter in a 1-quart saucepan. Stirring frequently, bring to a full boil over medium heat and boil 1 minute. Remove from heat; immediately stir in cream, sea salt and vanilla. Serve warm over ice cream, fruit pies or cakes. Or use as a drizzle on brownies, cookies or other desserts. Refrigerate to store. Microwave 30 seconds and stir before serving. Bourbon: Add 1 tablespoon bourbon to brown sugar, corn syrup and butter mixture and follow recipe. Pour caramel sauce over cheesecake and top with sea salt and toasted cashews. This recipe can be made Vegan by substituting the following ingredients for originals in the same proportions. Butter/ use coconut oil Cream/ use coconut milk

Media Contact: Linda Funk Executive Director The Soyfoods Council 515.491.8636 lfunk@thesoyfoodscouncil.com Photos Available Upon Request Ankeny, Iowa, January 10, 2022—This Valentine’s Day, enjoy foods you love and people you love while adding a boost of high-quality plant protein to the menu with soyfoods. The Soyfoods Council offers recipes pairing soy with meat for casual gatherings with friends and family, or cozy dinners for two. Silken tofu adds about 8.5 grams of cholesterol-free complete protein per serving. One cup of edamame supplies 18 grams of protein. Both are versatile ingredients with a fresh, neutral taste that marries well with meaty flavors. Creative twists like tofu tortillas and tofu gnocchi can easily be paired with a variety of meats. Silken tofu also makes creamy salad dressings. The fresh flavor of edamame is ideal for creating salads and side dishes such as the Heartland Harvest Salad that combines edamame, corn and red bell pepper with vinaigrette dressing. Iowa Chef David Perez’s Birria Beef Tacos with Fresh Tofu Tortillas and Tofu Avocado Crema can feed a crowd. It starts with tri-tip beef roast, braised with carrots, onions, celery and tomatoes, seasoned with poblano and Guajillo chiles and spices. Make Fresh Tofu Tortillas with a 12-ounce package of soft silken tofu, 2 cups of masa harina (corn flour), a pinch of kosher salt and 1 cup of water. Mix the dough and form it into 24 balls, flatten them into 5-inch tortillas and cook on a griddle or nonstick pan for about one minute on each side. Tofu Avocado Crema is made in a blender. Combine a package of soft silken tofu, an avocado, fresh cilantro, garlic, lime juice and jalapeño. Chef Perez serves the dish with pickled red onions. Seared Sirloin Steak with Tofu Gnocchi, Vegetables and Edamame is a dish created by Iowa Chef Scott Stroud. Tofu Gnocchi dough is made in a food processor with 1¼ pounds of drained firm silken tofu, ¼ lb. Parmesan cheese, 2 egg yolks, 1½ cups of flour and a pinch of salt. Shape small portions of the dough into long ropes and cut into ¾-inch pieces. Drop gnocchi into lightly salted boiling water and cook for 3 to 5 minutes, until it rises to the top. Before serving gnocchi, sauté them in a pan with melted butter and edamame, sliced apples and radishes, blanched brussels sprouts and bite-sized pieces of roasted butternut squash. Don’t forget dessert, either. Raspberry Frozen Soy Yogurt is a light, colorful way to end a Valentine’s Day meal. Make it in a blender with 2 cups of plain soy yogurt, 2 cups of frozen raspberries, ½ cup of granulated sugar and ½ teaspoon of vanilla. Freeze before serving. Visit The Soyfoods Council website at www.TheSoyfoodsCouncil.com for details about these Valentine’s Day ideas. You’ll also find information about soyfoods and your health, and two free downloadable digital cookbooks filled with loving-couple recipes. Look for Panko and Soynut Crusted Pork Chops with Edamame, Spicy Cajun Shrimp with Edamame Mango Succotash, Sweet and Sour Chicken and TVP Meatballs, and Edamame Ham Frittatas. # About soyfoods and sustainability: Sustainability is a soy tradition. U. S. soybean farmers have been practicing sustainable agriculture methods for decades. Currently, 95% of U.S. soy growers are committed to sustainable farming practices and partner with the USDA to implement conservation programs. Soyfoods may play a significant role as a source of protein that minimally contributes to greenhouse gas (GHG) emissions in comparison to other protein sources. About the Soyfoods Council: The Soyfoods Council is a non-profit organization, created and funded by Iowa soybean farmers, providing a complete resource to increase awareness of soyfoods, educate and inform media, healthcare professionals, consumers and the retail and foodservice markets about the many benefits of Soyfoods.

Birria Beef 5 dried Guajillo chiles, stems and seeds removed 1 (12-ounce) can Coca-Cola (not diet) 1 (12-ounce) can Budweiser beer ½ cup tequila 8 whole garlic cloves, peeled 1 Tablespoon dried oregano leaves (preferably Mexican) 1 tablespoon kosher salt 1 teaspoon ground cumin ½ teaspoon ground black pepper ¼ teaspoon ground cloves 3 pounds boneless beef tri-tip, trimmed of excess fat and silverskin 1 medium-size white onion, thinly sliced 5 bay leaves Pico de gallo or chopped tomatoes for serving (optional) Bring 2 cups of water and dried chiles to a boil in a medium saucepan. When the water boils, remove the pan from heat and let stand until chiles are very soft, about 20 minutes. Transfer the chiles to a blender (reserve the soaking water for later) with the Coca-Cola, Budweiser, tequila, garlic, oregano, salt, cumin, pepper, and cloves. Blend until smooth, then pour into a large resealable plastic bag. Place the tri-tip in the bag with the chile mixture, seal the bag, and turn to coat the beef. Marinate beef overnight in the refrigerator. The next day, preheat the oven to 350°F. Remove the roast from the marinade and arrange it on a rack set inside a roasting pan. Pour the marinade and the reserved chile soaking water into the roasting pan, then scatter the sliced onion and bay leaves around the beef. Cover the roasting pan with foil. Roast the beef for approximately 4 hours or until it shreds easily. Transfer the beef to a cutting board and pull into bite-size pieces using tongs or two forks. Toss the beef with some of the braising liquid to moisten. Keep beef warm until ready to serve. Garnish tacos with avocado crème, tofu cheese, pico de gallo and a fresh cilantro sprig. Soy Corn Tortillas 1½ cups masa harina 1½ cups soy milk ¼ teaspoon kosher salt Soybean oil Blend the masa, soy milk, and salt in a mixing bowl with a wooden spoon to create a soft dough. The mixture should be slightly tacky. Divide dough into one-ounce balls – you should get approximately 12 balls. Line a tortilla press with wax paper or plastic wrap and press each ball into a small tortilla (or pat or roll tortillas into rounds about 5 inches in diameter and ¼ inch thick). Keep tortillas between wax paper or plastic wrap until ready for cooking. Fry tortillas in a nonstick skillet over high heat in a small amount of oil. Cook until lightly browned on both sides. Transfer cooked tortillas to a plate and keep warm until ready to serve. Tofu Cheese 1 (14-ounce) package extra firm tofu 1 Tablespoon nutritional yeast ½ teaspoon kosher salt Drain tofu and press between several layers of paper towels, squeezing out as much liquid as possible. Transfer tofu to a mixing bowl and sprinkle with the nutritional yeast and salt. Gently crumble the tofu with your hands, mixing it with the yeast and salt, until you have pea-sized pieces. Place the crumbled tofu in a food dehydrator and dry on the lowest setting for 2 to 3 hours Or until the tofu is the same texture as cotija cheese. Store the tofu cheese in an airtight container in the refrigerator for up to 3 days. Tofu & Avocado Crème 7 tomatillos, papery skin removed 5 jalapeños, stems removed 1 (12-ounce) package soft silken tofu 1 ripe avocado, pitted and peeled 2 cloves garlic, peeled ¼ cup water 1 tablespoon kosher salt ½ teaspoon ground black pepper Place tomatillos and jalapeños in a medium saucepan and add enough water to cover. Bring to a boil over medium-high heat and simmer for 5 minutes. Transfer tomatillos and jalapeños to a blender with the tofu, avocado, garlic, ¼ cup water, salt, and pepper. Blend until smooth, then transfer to an airtight container and store in the refrigerator until ready to serve. Cabbage & Radish Salad with Tofu Croutons For the salad: 4 cups green cabbage, thinly sliced 6 red radishes, thinly sliced into matchsticks ½ cup coarsely chopped fresh cilantro leaves and stems Prepared Tofu & Avocado Crème For the croutons: 1 (14-ounce) package extra firm tofu ¼ cup finely chopped fresh cilantro leaves and stems 2 tablespoons fresh lime juice 1 teaspoon minced garlic ¼ teaspoon sweet paprika ¼ teaspoon ground cumin ¼ teaspoon ground black pepper ¼ teaspoon kosher salt ½ cup cornstarch Soybean oil for frying For the salad, toss the cabbage, radishes, and cilantro in a large mixing bowl with some of the prepared Tofu & Avocado Crème until well-coated. Cover with plastic and store in the refrigerator until ready to serve. Drain the tofu and press between several layers of paper towels, squeezing out as much liquid as possible. Dice tofu into small cubes and place in a bowl. Add the cilantro, lime juice, garlic, and seasonings; toss gently to coat. Cover and let stand for at least one hour to marinate. Gradually sprinkle the some of the cornstarch over the marinated tofu cubes, tossing gently to coat lightly; shake off any excess. Heat 1 inch of oil in a saute pan or skillet until it just begins to shimmer. Add the tofu cubes in batches and fry for 3 minutes or until golden and crispy, turning often. Transfer to a paper towel-lined platter to drain; repeat frying with remaining tofu cubes. To assemble tacos, wrap the tortillas in a clean towel and warm in the oven 5 minutes until heated through. Warm the shredded beef in a skillet on the stove over medium heat (moisten with braising liquid if necessary). For each serving, arrange 3 tortillas on a serving plate, then top with some of the shredded beef and sprinkle with some tofu cheese. Garnish tacos with pico de gallo and sprigs of cilantro with some of the cabbage salad on the side.

Media Contact: Linda Funk, Executive Director of The Soyfoods Council, phone: 515.491.8636 email: lfunk@thesoyfoodscouncil.com Ankeny, Iowa, November 1, 2022—Soyfoods make it easier to stick to your budget and your healthful diet during the holiday season. That’s why it makes sense to stock up on a few versatile soy ingredients that can take you through the busiest time of the year. The Soyfoods Council offers tips for simplifying your seasonal menus by cross utilizing soy ingredients. Soyfoods have the added advantage of providing health benefits that make you feel good about the food you serve to family and friends. Soybeans are higher in protein than other beans (~35% vs. ~27%), and soy protein is a complete plant protein containing all the essential amino acids in amounts needed by the body. Sustainably grown soyfoods create protein-rich ingredients that provide from 8 to 15 grams of high-quality protein per serving. This holiday season, add soyfoods to your go-to ingredients list. Soymilk, tofu, canned black soybeans, soynuts and textured soy protein (TSP)— also known as TVP or textured vegetable protein— are all shelf-stable and ready to incorporate into your recipes. • Soymilk: Keep as many Tetra Pak cartons of soymilk on hand as you want. They don’t take up valuable refrigerator space. Compared to other plant-based milks, soymilk typically has more protein—approximately 7 grams per one-cup serving. In fact, fortified soy beverages are the only nondairy milk included among the dairy group in the 2020-2025 Dietary Guidelines for Americans. Soymilk is similar in nutrient composition and is used in similar ways. Soymilk also is an excellent nondairy choice for baking purposes because of its high protein content. Protein is necessary to produce the expected texture, volume and moisture levels in the finished product. This is important to remember if you’re substituting plant milk for traditional dairy in traditional recipes. For an easy holiday beverage made with soymilk, skip the cocoa powder, cocoa mix, melted chocolate or chocolate syrup. Simply heat a cup of chocolate soymilk, add a few mini marshmallows and you’re good to go. For special occasions, consider Make-Your-Own Soy Irish Cream Liqueur or Soymilk Eggnog. For the eggnog, combine unsweetened soymilk, soy-based creamer, pasteurized liquid eggs, sugar and vanilla extract in a blender. Flavor with nutmeg and cinnamon and garnish with a cinnamon stick. You’ll find the complete recipes for these drinks in the digital cookbook Really Fast, Really Easy, Really Good on The Soyfoods Council website at www.thesoyfoodscouncil.com. • Silken tofu: Shelf-stable silken tofu not only provides approximately 8.5 grams of cholesterol-free, high-quality plant protein per serving, it also adds a rich, creamy texture to dip, soup and dessert recipes. Use it to create party fare like Sundried Tomato Tofu Dip made with cream cheese and Ranch Dressing mix, or in desserts like Elizabeth’s Chocolate Pudding Pies. The pies have a filling of silken tofu, cocoa powder, powdered sugar and vanilla. Silken tofu also creates memorable side dishes like Mashed Potatoes —made with soymilk and soft silken tofu that replaces part of the butter in traditional recipes—and Chipotle Corn Casserole with Tofu and Soymilk. The casserole features silken tofu with canned cream-style corn, frozen sweet corn, corn muffin mix, and shredded cheddar. Find the complete recipe in the free digital cookbook Really Fast, Really Easy, Really Good. • Soynuts: Flavored soynuts are an easy-to-make party snack that offers about 15 grams of protein per one-quarter cup serving. Honeyed Soynuts are made with 2 cups of soynuts, 2 Tablespoons of butter, ¼ cup honey, and 1 cup of turbinado sugar. Combine honey and butter in a saucepan and bring to a boil. Add soynuts. Reduce heat and simmer for 2 minutes. Spread mixture on a baking sheet to cool. Break clusters apart and sprinkle with turbinado sugar. Store in airtight container once cooled. For other recipes such as Sriracha, Caramel or Ranch Dressing Flavored Soynuts, visit The Soyfoods Council website and download the free digital cookbook Easy Snackable Soy. • Canned black soybeans: Black soybeans can be added to casseroles, chili, salads and more. Dips are an ideal offering for holiday gatherings, and Black Soybean Salsa is one of the simplest dips to make. All it takes is a can of drained and rinsed black soybeans, a diced tomato, diced yellow onion, 2 cloves of minced garlic, a Tablespoon of chopped cilantro, 1½ diced jalapeños, the juice of 1½ limes and a teaspoon of smoked tomato powder. Add salt and pepper to taste, and serve with crackers or chips. • TVP (textured vegetable protein): With its mild flavor and meaty texture when moistened, TVP granules are ideal for mixing with ground beef or turkey to make burgers, meatballs, meatloaf or meat sauces. TVP is an inexpensive, fiber-rich, zero fat food that offers approximately 11 to 13 grams of protein per ¼ cup serving. To feed a crowd for casual gatherings, try making Soybean Chili. It combines canned black soybeans, TVP and ground turkey, with onions, bell peppers and diced tomatoes. Seasonings include chili powder, oregano and garlic salt. Simmer the chili in tomato juice, top with shredded cheese, sour cream and chopped onion, and serve with cooked pasta. After you’ve stocked your pantry with soyfoods for the holidays, visit The Soyfoods Council website for more seasonal recipe suggestions at www.thesoyfoodscouncil.com. You’ll also find updates on soyfoods and your health, and the free downloadable digital cookbooks, Easy Snackable Soy and Really Fast, Really Easy, Really Good. # About soyfoods and sustainability: Sustainability is a soy tradition. U. S. soybean farmers have been practicing sustainable agriculture methods for decades. Currently, 95% of U.S. soy growers are committed to sustainable farming practices and partner with the USDA to implement conservation programs. Soyfoods may play a significant role as a source of protein that minimally contributes to greenhouse gas (GHG) emissions in comparison to other protein sources. About the Soyfoods Council: The Soyfoods Council is a non-profit organization, created and funded by Iowa soybean farmers, providing a complete resource to increase awareness of soyfoods, educate and inform media, healthcare professionals, consumers and the retail and foodservice markets about the many benefits of Soyfoods.

1 cup soft silken tofu 1 Tablespoon + 1 teaspoon canned chipotle peppers, diced 1-15 ounce can corn, cream-style 1-16 ounce bag frozen sweet corn, thawed ½ cup plain soymilk ¼ cup butter, melted ½ cup egg substitute 2 Tablespoons granulated sugar 1 cup shredded cheddar cheese 1 -8.5 ounce box corn muffin mix 1 cup shredded cheddar cheese Preheat the oven to 350° F and grease a 9x13 inch pan. In a medium sized mixing bowl add tofu, whisk until smooth. Add all ingredients except corn mix. Stir until well mixed. Add the corn muffin mix, stir until combined. Pour into 9x13 pan. Sprinkle with 1 cup shredded cheese. Bake for 50 minutes or until a knife, inserted in the middle of the casserole, comes out clean. Serve immediately. Yield: 12 servings

Yield: 2 cups ¼ cup honey 2 Tbs. butter 2 cups soynuts (homemade or store-bought) 1 cup turbinado sugar Combine honey and butter, bring to a boil. Add soynuts. Reduce heat to low and cook 2 minutes. Spread mixture on a baking sheet; cool. Break into chunks; toss with turbinado sugar to coat each chunk. Let dry completely before placing in airtight container. Due to the honey, these sweet nut clusters are a bit sticky. As a result, they’re best stored in the refrigerator. Use them in trail mix with dried cranberries, raisins, chocolate covered soynuts and mixed nuts. They’re also great in salads with some feta or bleu cheese.

1 clove minced garlic 1 can black soybeans, rinsed and drained ½ cup tan soybeans, rinsed and drained 2 Tbsp. soybean oil 1 tsp. red wine vinegar 2 Tbsp. chopped onion 3 Tbsp. lemon juice pinch red pepper flakes ½ tsp. ground cumin salt and pepper to taste Combine all ingredients in a food processor and purée until smooth. Serve with tortilla chips, pitas or crackers. Yield: 1 ½ cups Serving Size: Nutrition Facts: CALORIES 45; FAT 2.5g; PROTEIN 3g; CARBOHYDRATE 3g; FIBER 1g; CHOLESTEROL 0mg

8 ounces soft tofu 1 package (8 oz.) cream cheese, softened 1 package (1 oz.) ranch seasoning dressing mix 1/3 cup chopped, drained, marinated sun dried tomatoes 1 teaspoon dried minced onion 1/4 teaspoon garlic powder Vegetable dippers or crackers Blend or process tofu until smooth. In a medium bowl combine blended tofu, softened cream cheese, and seasoning mix until smooth. Stir in chopped tomatoes, dried onion, and garlic powder. Cover and chill 1 hour. Serve with vegetable dippers or crackers. Makes 2 cups dip.

Linda Funk Executive Director The Soyfoods Council 515.491.8636 lfunk@thesoyfoodscouncil.com Ankeny, Iowa, September 28, 2022—While you’re enjoying the sweet fall flavors at Halloween parties this year, you can also celebrate the high-quality plant protein that soyfoods add to seasonal recipes. The Soyfoods Council offers easy recipe suggestions for Halloween entertaining. Sustainably grown soyfoods pair well with pumpkin, apples, caramel and other flavors. Soyfoods are protein-rich, high-fiber foods, offering health benefits that set them apart from other plant protein choices. Soybeans are higher in protein than other beans (~35% vs. ~27%), and soy protein is also a complete protein. That means soy contains all the essential amino acids in amounts needed by the body. Ingredients including tofu, canned soybeans, soymilk and soynuts provide from 8 to 15 grams of complete protein per serving. Pumpkin-lovers will appreciate party food such as Pumpkin Tofu Soup and Tofu Pumpkin Pie. The soup recipe combines canned pumpkin puree, a package of firm silken tofu and vegetable stock in a food processor or blender. It’s seasoned with turmeric, ginger, curry powder, honey, garlic and minced onion. Tofu Pumpkin Pie is as simple as it sounds: Extra-firm silken tofu and canned pumpkin are flavored with dark molasses, granulated sugar, cinnamon, ginger, nutmeg, ground cloves and vanilla. Add to an unbaked pie shell and bake at 350°F for 50 to 60 minutes until filling is puffed around the edges. Serve with soy whipped topping. Apples are traditional autumn treats. The Soyfoods Council offers a no-cook version of Caramel Dip to serve with fresh apple slices. In a blender, combine 6 oz. of firm silken tofu, ¼ teaspoon salt, 1½ teaspoons lemon juice and 1 cup brown sugar. Blend until smooth and refrigerate until serving time. Flavored soynuts including Caramel Soynuts, are another kid-friendly snack idea. The soynuts are coated with a cooked mixture of butter, white miso, brown sugar, vanilla extract and a pinch of baking soda. The coated soynuts are briefly baked (5 minutes) in a 350°F oven. For additional recipes—including No-Bake Chocolate Cookies featuring vanilla soymilk, soynut butter, rolled oats and soynuts—visit The Soyfoods Council website at www.thesoyfoodscouncil.com. You’ll also find updates on soyfoods and your health, and two free downloadable digital cookbooks, Easy Snackable Soy and Really Fast, Really Easy, Really Good. # About soyfoods and sustainability: Sustainability is a soy tradition. U. S. soybean farmers have been practicing sustainable agriculture methods for decades. Currently, 95% of U.S. soy growers are committed to sustainable farming practices and partner with the USDA to implement conservation programs. Soyfoods may play a significant role as a source of protein that minimally contributes to greenhouse gas (GHG) emissions in comparison to other protein sources. About the Soyfoods Council: The Soyfoods Council is a non-profit organization, created and funded by Iowa soybean farmers, providing a complete resource to increase awareness of soyfoods, educate and inform media, healthcare professionals, consumers and the retail and foodservice markets about the many benefits of Soyfoods.

Prep Time: 1 hour Ingredients 1 package (8 ounces) soy sausage 8 ounces pork sausage ½ cup finely chopped onion ½ cup finely chopped celery with leaves 1 can (13-1/4 oz.) chicken broth 1 cup chopped pared tart apple 2½ cups packaged seasoned stuffing mix ½ teaspoon salt Dash pepper 2 eggs, beaten Instructions Preheat oven to 325 degrees F. In skillet cook sausages until lightly brown. Add onion and celery; cook for 3 minutes. Add chicken broth and apple. Simmer, uncovered, 10 minutes. Stir in stuffing mix, salt, and pepper; cool. Gradually add stuffing mixture to egg. Place in greased casserole dish. Cover and bake for 30 minutes. Uncover; bake for an additional 15 minutes. Microwave Instructions Follow the directions above. Place in glass utensil. Cover with Saran Wrap. Cook for 5 minutes. Uncover; cook for an additional 4 minutes.