
These are recipes for Sharon's Finest TofuRella, HempRella,
Zero-FatRella, AlmondRella, or VeganRella.  Since it is for all these,
in the recipe it will be called simply 'Rella'.  Note that not all
flavors are available in types of Rella.  Substitution generally is
possible in that event. For more information contact Sharon's Finest at
recipes@rella.com, or call us at 707-576-7050 (fax 707-545-7116) in the
U.S.A.

Enjoy!

RELLA GOOD SOURDOUGH PIZZA

8 oz.	Mozzarella Rella
1 loaf	Sourdough French bread
16 oz.	Pizza sauce

Grate or shred Rella. Cut sourdough loaf or
sandwich rolls in half lengthwise.  Spread sauce and
Rella over bread and bake at 400 degrees for 8 to 10 minutes
or until Rella is melted.
Optional:  Add your choice of toppings, or a sauteed
mixture of onions, mushrooms and bell peppers.


POLENTA CASSER-RELLA-O

1 cup	Any flavor Rella
1 quart	Water
1/2 tsp.Salt
1 cup	Corn meal
1 tsp.	Italian seasoning
1 clove	Garlic, minced

Grate or shred Rella.  In heavy saucepan, bring
water and salt to a boil.  Slowly whisk in cornmeal, then beat
vigorously to remove any lumps.  Reduce heat to low and let
polenta cook 20 to 25 minutes, stirring occasionally.

Stir in rest of ingredients and spread polenta evenly into
a lightly-greased, full-size sheet pan.  Cool completely
before cutting into squares (1 portion = two 3x3 inch
squares).  To serve, warm polenta at 400 degrees for 8 to 10
minutes.  Top with your favorite sauce, steamed or sauteed
vegetables, or serve like pizza topped with sauce and Rella.
Serves 5.


MACARONI AND RELLA

8 oz.	Cheddar Rella
7 oz.   Elbow macaroni
1/2 cup Onion, chopped
1/2 cup	Tomato, diced
1/2 cup	liquid (water, milk, or soy milk)

Grate or shred Rella.  Cook macaroni as directed
on package.  Saute onion and tomato in medium-size
saucepan.  Add cooked and drained macaroni, liquid, and
Rella.  Cook over low heat until melted.


RELLA QUESADILLA

4 oz.   Jalapeno, Monterey Jack or Cheddar
4 	Corn or flour tortillas
1	Tomato large
2	Green onions
8 oz.	Salsa
	Guacamole (optional)

Grate or shred Rella.  Dice tomato and chop green
onions.  Heat tortillas in skillet.  Add all ingredients, fold in
half and heat until melted.  Serve with salsa and guacamole.


MEXICAN RELLA DIP OR FONDUE

8 oz.	Jalapeno Jack or Cheddar Rella
1/2 cup	Water
1/3 cup	Tomatoes, diced
1/3 cup	Green chilies, diced
	Optional taco seasoning or desired spices

Cube or shred Rella and place in crock pot or
double-boiler, add water and heat until melted.  Stir in
tomatoes and chilies.  Cook on low for 5 minutes.

Microwave Directions:
Cube or shred Rella and put in microwave on High
for 1 minute.  Remove and stir in tomatoes and chilies.
Microwave again for 30 seconds or until melted.
As dip:  Serve with tortilla chips or corn chips.
For fondue:  Serve with sourdough or whole grain bread and
lightly steamed vegetables like broccoli or carrots.


RELLA NICE SPINACH BALLS

3/4 cup	any flavor Rella
10 oz. 	Frozen chopped spinach (cook as directed)
1 cup   Herb seasoned croutons or dried whole grain or
wheat free bread
1/2 cup	Cashews, ground
1/4 cup Sunflower seeds, ground
1 	Onion, medium, minced
Dash	Nutritional yeast
Dash	Seasoning salt
Dash	Pepper

Grate or shred Rella.  Mix all ingredients together.
Form into balls (1.5 inches diameter).  Place on baking pan.  Bake
at 350 for 20-25 minutes.  Makes 16 to 20 balls.


RELLA SAUCE

1 cup Rella
4 Tbls.	Butter or margarine
4 Tbls.	Flour
1/2 tsp.Salt
1/4 tsp.Pepper
1/2 tsp.Dry mustard
1 cup	Milk or soy milk

Grate or shred Rella.  Melt butter or margarine in
sauce pan and blend in flour, salt, pepper and mustard.
Cook over low heat, stirring until smooth and bubbly.
Remove from heat, stir in milk.  Heat to boiling, stirring
constantly for 1 minute.  Add   and stir until melted
and smooth.  Makes 2 cups of sauce.


REALLA-TIVELY GOOD POTATO SKINS

3/4 cup	Cheddar Rella
3/4 cup Monterey Jack Rella
5 	Russet potatoes, large
	Salsa or other condiment

Bake scrubbed, pierced potatoes at 400 degrees for 1 hour, or
until soft when squeezed.  Remove from oven until cool
enough to handle.  Cut each potato lengthwise into quarters.
With a spoon scoop flesh from skins leaving a 1/8 inch-thick
shell.  Use scooped flesh for other recipes.

Brush potato skins inside with butter or margarine.
Place skin side down in a single layer on a 12 x 15 inch
baking sheet.  Bake at 500 degrees until crisp.
Grate or shred Rella.

Remove potatoes from oven and distribute evenly on hot skins.
Broil until melted, or about 2 minutes.
Serve with salsa or other condiments.


TOFU LASAGNA-RELLA

4 oz.	Mozzarella Rella
2 medium Onions, minced
6 cloves Garlic, minced
	Fresh or dried herbs (basil, marjoram, oregano)
5 cups	Fresh or frozen spinach, chopped
8 oz. 	Firm or medium Tofu, pressed and drained
	Salt and pepper to taste
	Pasta sauce
	Lasagna noodles (cook as directed)

        Saute onions, garlic and herbs in a saucepan.  Add
spinach and cook until wilted.  Stir in crumbled Tofu and
cook for 5 minutes.
        Spread a layer of sauce on the bottom of a 9-1/2 x 11 inch
baking pan.  Then layer the above ingredients in this order:
Noodles, filling, sauce, Rella.  Continue layering remaining
ingredients.  Bake at 350 degrees for 45 minutes or until
heated thoroughly.


PIZZA-RELLA

8 oz. 	Mozzarella Rella
1	Prepared pizza crust
	Pizza sauce
	Vegetables or other toppings

Grate or shred Rella then layer it over sauce on
the crust, leaving a border of 1/2 inch bare.  Top with vegetables
of other topping.  Bake at 350 degrees or until melted.
Use a prepared rice crust for a 'wheat free' alternative.


SPUD-RELLA

4 oz.	Any flavor Rella
4 medium Potatoes, scrubbed
1/2 cup	Green onion or chives, diced
1/2 cup	Imitation Bacon bits

Bake potatoes and let cool.  Grate or shred Rella.
Slice open potatoes.  Scoop out the inside and mix with
remaining ingredients.  Place the potato filling back into the
potato skins and sprinkle with imitation bacon bits and or
shredded Rella.  Bake at 350 degrees for 20 minutes.


RELLA GREAT GRATIN

1 cup	Cheddar Rella
2 cups	Broccoli, steamed
3 cups	Brown rice, cooked
3/4 cup	Chicken or vegetable broth
1/2 cup	Green onion, chopped
1/4 cup	Cilantro, minced
2 Tbls.	Dijon mustard
1/4 tsp. Pepper

Grate or shred Rella.  Combine all ingredients and
spread evenly in 9x13 inch baking pan and sprinkle with:
1/4 cup fine bread crumbs, mixed with 2 tsp. melted
butter or margarine.  Bake at 350 degrees for 15 to 20 minutes.


TofuRella is a tofu-based cheese alternative, in chunk packages and
individually-wrapped Slices. Enriched to be nutritionally equal to cheese.

Zero-FatRella is a fat-free version.  Enriched to be nutritionally equal
to cheese.

AlmondRella is an almond-based version. Enriched to be nutritionally
equal to cheese.

HempRella is a Hemp Seed version.

VeganRella is 100% nondairy, the others contain casein (milk protein).

All products are lactose- and cholesterol-free.

As always, we donate 5% of profits to groups protecting the
world's Rain Forests ($20,400 so far!), and 5% of sales go to EarthSave
Foundation.

Thanks for reading our recipes!  Let us know about yours as well.

11 November, 1995
recipes@rella.com










Be sure to visit Sharon's Finest in the virtual 'Land of Rella' at 
http://www.rella.com.
