Knoxpatch.com has requested favorite holiday recipes from local businesses to show the warm and human side of corporate America, a side we don’t often see. Berry Funeral Home has provided a new and interesting variation on an old classic, â€˜Seasonal Soylent Green.’ Soylent Green keeps for years in the freezer, is high in protein, and is perfect for the frugal gourmet.
1 unprocessed body (preferably fresh recipe is based on 175 pound specimen)
6 3/4 cups Reduced Fat Bisquick
1/3 cup salt
4 cups sugar
3 1/3 cups canned pumpkin
1 pound unflavored TVP (texturrized vegetable protein)
4 ounces green food coloring
8 teaspoons nutmeg
1. Remove all protein sources from body (using your usual methods) and place in large pot.
2. Combine all other ingredients (except food coloring).
3. Simmer for 1-hour.
4. Swirl in food coloring and immediately pour contents into several pans suitable for baking, must be at least 1-inch deep.
5. Bake at 375 until the center is dry (mixture should solidify).
6. Remove from oven and cut into squares before cooling.
7. Cover and allow to sit until cool.
Seasonal Soylent Green is ready to serve after cooling. Any leftovers should be frozen immediately, but will store for years without losing flavor due to freezer burn. It’s a good thing.