INGREDIENTS

INSTRUCTIONS

"Some soy milk manufacturers and cookbooks say you can use soy milk
exactly like dairy milk. In reality, it works better for some dishes
than others, says."  Soy milk works especially well in desserts because
of its sweetness.  It works well in foods that aren't expected to be
white, because most  soy milk is beige. Some products are nearly
caramel-colored, Sass  says.  In savory (non-sweet) dishes, soy milk
works best when its slight  sweetness and mild, beany flavor blends
well with the other  ingredients.  Because soy milk curdles when
boiled, it is best used in chunky,  textured dishes that disguise this
characteristic, Sass says. You can  also stir it in at the end of
cooking just to heat and combine  flavors.  Like dairy milk, it can
curdle when combined with high-acid foods.  For best results, use it in
dishes that contain little or no acid,  whisk it in at the end and
don't boil it.  Sass' especially likes the recipes for pumpkin tart
with a pecan  crust and a rice pudding made with coconut and pineapple.
However,  expect the pudding to be beige, not white.  web recipes:
www.Vitasoy-USA.com and West Soy at www.westbrae.com.  By SYLVIA
RECTOR, Detroit <www.freepress.com> on Sep 09, 1998,  converted by
MC_Buster.  Recipe by: THE NEW SOY COOKBOOK, Lorna Sass (1998)  Posted
to EAT-LF Digest by Pat Hanneman <kitpath@earthlink.net> on  Sep 12,
1998, converted by MM_Buster v2.0l.

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