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Wheat Germ Patties

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These nutritious patties are made with wheat germ, oatmeal and other good things. 1/4 C warm water (105° F to 115° F)

1/1/2 tsp active dry yeast
1/2 tsp sugar
1 med onion, chopped
1 clove garlic, minced
1 1/2 C wheat germ (raw or toasted)
1 Tbsp soy sauce
2 eggs
1 C quick oatmeal
1/2 tsp ground sage
1 12-oz can evaporated milk

Sauce:

1 can mushroom soup
1 1/2 cans milk

In a small bowl, combine water, yeast, and sugar. Set aside till foamy.

In small skillet over medium-high heat, saute onion in 1 Tbsp oil. When tender, add garlic and saute 2 minutes longer. Set aside.

In a large bowl, combine wheat germ soy sauce, eggs, quick oats, sage, evaporated milk, yeast mixture, and sauteed mixture. Stir well and let stand 5 to 10 minutes. Spray a large skillet with vegetable spray and drop mixture in by spoonfuls; fry on both sides. (This can be done in the oven on a greased cookie sheet—bake at 350° F for 20 to 30 minutes, turning once.) Arrange patties in a 9″ x 13″ baking dish.

In a small bowl, combine mushroom soup and milk. Pour over patties. Bake at 350° F for about 30 minutes, or until bubbly.

Optional: For some crunchiness: add 1/2 C chopped walnuts to the mixture before frying.

Servings: 15 patties

Submitted by Debby Shabo Wade 
Recipe by Jeanne Jarnes

Recipes are freely shared by members and friends of AnswersForMe © 2007. Recipes are either original with the submitee, or have been approved for public use. Visit recipe archives

Read more at the source: Wheat Germ Patties

Article excerpt posted on en.intercer.net from Vegetarian recipes.

Wild Rice Casserole

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Here’s a simple way to prepare a healthy entree that will please friends and family.

1 C brown rice
1 C wild rice
1 15oz can crushed tomatoes
2 C Velveeta cheese, cubed
1 C chopped onion
1/2 C oil
2 C sliced black olives
2- 4oz canned mushrooms
1/2 tsp salt
3 C hot water

Soak wild rice in 5 cups of water overnight. Drain rice. Combine brown rice, wild rice, tomatoes, cheese, onion, oil, salt and mushrooms. Place in 8 by 12 casserole dish. Add 3 cups of hot water. Bake at 350° for 2 1/2 hours.

Servings: 6-8

Submitted by Becky Anderson

Recipes are freely shared by members and friends of AnswersForMe © 2007. Recipes are either original with the submitee, or have been approved for public use. Visit recipe archives

Read more at the source: Wild Rice Casserole

Article excerpt posted on en.intercer.net from Vegetarian recipes.

Apple Crisp

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A perennial favorite of apple lovers everywhere. Can’t you just smell the apples and spice in the air?

6 apples, peeled and sliced/diced
3 Tbsp lemon juice
1 C oats
1 1/2 c turbinado or brown sugar
1 1/2 tsp salt
2 tsp cinnamon
1/4 tsp cardamom
3/4 tsp coriander
(may use 1/3 tsp of cinnamon in place of coriander and cardamom)
1 stick (1/2 C) margarine, melted

Place apples in bottom of baking dish (9 by 13) and sprinkle with lemon juice. combine dry ingredients in a bowl and mix well. Stir in melted margarine until mixture is well coated. Spread mixture evenly over apples. Bake at 375° for 30 minutes. Serve warm.

Servings: 10

Submitted by Alana Murphy

Recipes are freely shared by members and friends of AnswersForMe © 2012. Recipes are either original with the submitee, or have been approved for public use. Visit recipe archives

Read more at the source: Apple Crisp

Article excerpt posted on en.intercer.net from Vegetarian recipes.

Fresh Overnight Pickles

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Fresh crisp pickles could be yours tomorrow if you make this today!

3 C water

1/3 C lemon juice
3 Tbsp sea salt
1 clove garlic, chopped
1/4 Tbsp dill seed
3-4 cucumbers, unpeeled and sliced (enough to fill a 1 quart jar)
1 grape leaf (optional)

Bring water, lemon juice, and sea salt to a boil. Place grape leaf, garlic, and dill seed in quart jar. fill jar with sliced, unpeeled cucumbers. Pour boiling brine into a quart jar until cucumbers are covered. Put on lid and cool. Place in refrigerator overnight and enjoy fresh crisp pickles the next day.

Submitted by Noelle Moffit

Recipes are freely shared by members and friends of AnswersForMe © 2013. Recipes are either original with the submitee, or have been approved for public use. Visit recipe archives

Read more at the source: Fresh Overnight Pickles

Article excerpt posted on en.intercer.net from Vegetarian recipes.

Apricot Rice Pudding

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Whether served hot or cold this pudding is both healthy and tasty with the sweet tang of dried apricots and the nutty taste of brown rice.

1 1/2 C water

2/3 C brown rice
2 C soy milk, plain or vanilla
1/4 C sugar
2 tsp vanilla flavoring
1 tsp cinnamon
1/4 C dried apricots, chopped

Preheat oven to 350°. Bring rice and water to boil in a 2 quart pan. Reduce heat and simmer until rice is chewy in texture and water is almost absorbed (about 20 minutes). Stir rice occasionally during this time to prevent burning. In a 2 quart glass dish combine milk, sugar, vanilla and cinnamon. Add rice and apricots and stir. Bake uncovered. Stir crust into mixture every 20 minutes or so until most of the milk is absorbed. (Total cooking time is about 2 – 2 1/2 hours).

Submitted by Dorothy Fletcher

Recipes are freely shared by members and friends of AnswersForMe © 2013. Recipes are either original with the submitee, or have been approved for public use. Visit recipe archives

Read more at the source: Apricot Rice Pudding

Article excerpt posted on en.intercer.net from Vegetarian recipes.

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