After heating those I added the baked tofu and a bag of frozen veggies (I thawed them first), along with some garlic and ginger, and also a bit more of the soy sauce. Cook over medium heat, then let simmer if you want the sauce to thicken a bit.
Serve over rice and enjoy!
Let the bread sit out overnight to harden slightly (I made homemade bread for this recipe and froze the second loaf for future use).
Liberally coat the inside of your slow cooker with butter.
In a bowl mix the eggs, milk, brown sugar and cinnamon. 
Dip each piece of bread in this mixture, then pour the remaining liquid mixture over the bread.
Turn the slow cooker on low for four to six hours, checking every few hours to make sure the bread is not drying out too much.
Serve with maple syrup, and fruit. Enjoy!
1 tsp. black pepper
Set the chicken pieces skin side down in the bacon grease to brown. Season the side facing up with salt. 
Cook 4-5 minutes without moving. Flip the chicken pieces over and brown on the opposite side. Remove the browned chicken pieces to a plate and set aside. Add the sausage to the pan and cook until well browned. Remove to the plate with the chicken.
Reduce the heat to medium-low and cook the roux until it becomes fairly dark.
Using a large ladle, gradually add the hot chicken stock mixture to the pot. It will sizzle and seize as the roux absorbs the liquid. Continue adding the stock, stirring constantly and scraping the bottom of the pot. You may not need the full amount of liquid but add enough so that it is slightly more watery than you want the final product to be since the mixture will cook down over several hours. Stir in half of the Cajun spice mix and add more to taste.
Reduce the heat to medium-low and return the chicken pieces to the pot. Let simmer gently until the chicken meat falls easily away from the bones, about 90 minutes. Remove the chicken pieces and let cool slightly. Return the sausage to the pot with the gumbo, and stir in the sliced okra. Shred the cooked chicken meat, discarding the skin and bones (or saving for a later use). Add the shredded chicken pieces back to the gumbo. Cook the gumbo for an additional hour or more, until the gumbo has reached your desired final consistency. Before serving, stir in the green onions and reserved bacon and sprinkle with the parsley. Serve over rice or with crusty bread.
Preheat the oven to 350 degrees. Spray a 13- by 9-inch pan with cooking spray or oil.
In a medium skillet, heat the oil over medium-high heat. Add the onion and cook until softened, about 5 minutes. Set aside to cool.
Meanwhile, bring a large pot of water to a boil. Cut in a circle all around the stem of the cabbage and remove the core. 
Place the cabbage in the boiling water. After about 2 minutes an outside leaf will come loose--pull it off and out of the water using tongs. After another minute the next leaf will come loose. Remove and repeat until you have 8 to 10 leaves. Pat the leaves dry with paper towels.
Cut out the thick part of the rib from the bottom of each leaf, but don't cut more than a third of the way into the leaf.
In a mixing bowl, combine the beef, cooled onion, rice, raisins, and salt. With the stem side of the cabbage leaf facing you, place 1/3-1/2 cup of the beef mixture in the center of each cabbage leaf. 
Fold the bottom edge over the mixture and then fold the sides over and roll into a tidy packet. Place the cabbage rolls, seam side down, in the prepared baking dish.
In a bowl, mix together the tomato sauce, broth, and paprika. Pour evenly over the cabbage rolls. Cover with foil and bake for 1 hour. Serve with sour cream if desired.
