Tofu eggsalad

Who would have thunk it? After years of denying the existence of tofu and being mildly amused by people who actually eat the stuff I am a covert. Here's my recipe for tofu eggsalad:
Half a block of firm tofu
1 dill pickle, diced
Some green onion, diced
Some diced celery
Salt, pepper and garlic powder
A spoonful of salad dressing

You notice the amounts are a little vague. I really don't think it matters much. This is the start of my grand adventure of trying to do as much vegetarian as possible for the month of January.I'll let you know how it goes.

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Beef, Bacon and Mushroom Stew

We fixed this last week, and it was incredibly good! I felt that it needed to be served over something so I had it over egg noodles. Jan ate it with a little sour cream on top. Either way, it was a hit!

1 1/2 pounds of lean beef tips (could use stew beef)
4 slices of Canadian style bacon, chopped
12 pearl onions...could use more
4 cloves garlic
1 cup red wine
1 cup tomato paste
2 cups water
2 beef bouillon cubes
3 1/2 cups mushrooms
1 can green chili peppers

cut meat into one inch cubes. Coat a large pan with cooking spray, heat and cook onions, garlic and meat until the meat is browned. Stir in wine, tomato paste, water and bouillon cubes. Simmer covered for 45 minutes. Stir in mushrooms and chile peppers. cook for 10 minutes more. Stir in bacon. Serve and Enjoy!