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Blender-Grated Potato Casserole

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A creative time saver that uses your blender to prepare this dish.

1 C 1% low-fat milk*
3 eggs*
1 1/2 tsp salt
1 C cubed cheddar cheese*
1 Tbsp dried parsley
1 sm onion, quartered
4 med potatoes, cubed

Put ingredients in blender in order listed. Cover blender and run on high just until potatoes are bit-sized pieces. Pour mixture into a lightly greased casserole dish. Bake at 350° F for 1 hour.

*Lite Version Substitution

1 C skim milk
3/4 C egg substitute
1 C cubed reduced fat cheddar cheese

Servings: 8

Submitted by Debby Shabo Wade
Recipe by Judy Wendy

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: Blender-Grated Potato Casserole

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

Overnite Fruit Salad

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A delicious fruit salad that is made in advance. Great idea for potlucks, brunches, or as a side salad at lunch or dinner.

1-20 oz can pineapple chunks

1/2 C sugar
2 Tbsp cornstarch
1 Tbsp lemon juice
1 orange (skin only)
1 large red apple
1 large yellow apple
1 banana
1 C seedless grapes, green or red
1-11 oz can Mandarin oranges

Drain pineapple, reserving juice. Combine pineapple juice, sugar, cornstarch and lemon juice in a 2 quart sauce pan. Grate skin of 1 orange and add rind gratings to sauce pan. Cook over medium heat, stirring constantly. Set aside.

Core and dice apples. Slice banana, remove grapes from stems, drain mandarin oranges. Combine all fruit in a 3 quart large glass bowl. Pour hot glaze over fruit, toss gently.

Servings: 6

Submitted by Becky Anderson

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: Overnite Fruit Salad

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

Sugarless Fruit Cake

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Wonderful sugar free fruit cake…has the option of using dried apricots or cranberries instead of raisins in the recipe.

2 C raisins

1/2 lb dates
2 tsp cinnamon
juice and rind of one orange
2 C water
3/4 tsp salt
3/4 C oil
1 tsp nutmeg

Boil together for 5 minutes. Make sure that dates have softened. Remove from heat and cool.

Add:
1 C chopped walnuts or pecans
2 tsp vanilla
2 C whole wheat flour
1 tsp baking powder
2 tsp baking soda

Mix well. Spread into 2 loaf pans. Bake at 350° for 1 hour or until baked through. Remove from oven and cool over night before slicing.

Servings: 25-28 slices

Submitted by Lois Gill

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: Sugarless Fruit Cake

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

Kale Salad

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A new way to serve this healthy green leafy vegetable…it’s not just a garnish anymore!

1 bunch fresh kale, torn in small pieces
1 red sweet onion, thin julienne slices
1 avocado, diced into 1/2″ cubes
1 C cherry tomatoes, cut in halves
1/2 C slivered almonds or pine nuts

Marinade:

1/2 C olive oil
2 Tbsp fresh lemon juice
2 Tbsp Nama Shoyu or Bragg’s
Fresh garlic, to taste
Fresh ginger, to taste
Cayenne pepper, to taste

Blend marinade ingredients in a blender until creamy, adding as much or as little garlic, ginger and cayenne as you desire. Suggested is 2 cloves of garlic, 1 pinch of ginger, and 1 pinch of cayenne.

Pour marinade over kale and bruise by pounding it with a bamboo or wood utensil. Add onion slices and toss.
Let marinade at least overnight.

When ready to serve, add cubed avocado, halved cherry tomatoes and nuts.

Servings: 2-3 (depending on the bunch size of the kale and the sizes of the other veggies)

Submitted by Nancy Riedesel

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: Kale Salad

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

Fruit-Nut Breakfast Rolls

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Naturally sweetened rolls that are made with preprepared dough to shorten the prep time. Dee-lish!

1/2 Cup pineapple juice

40 dates
1 banana
coriander, as desired
raisins, as desired
chopped nuts, as desired
prepared 2-2 1/2 lbs of basic bread dough

Place in blender pineapple juice, dates and banana and blend until smooth. Grease baking pan and spread a little of the filling mixture on the bottom of pan. Sprinkle with nuts.

Roll out dough to a 1/4 inch thick rectangle on a lightly floured board. Spread filling mixture over dough. Sprinkle with raisins, nuts and coriander. Roll up as for a jelly roll. Slice into 1 inch rolls and turn cut slices down onto fruit mixture in baking pan. Cover and let rise 45 minutes or until rolls in pan touch each other. Bake at 350° for 20-30 minutes or until done. Leave rolls in pan to cool and prepare glaze.

Glaze:

1 C dry soy milk powder
1/4 C honey
1 tsp vanilla
3 tsp water or as needed for desired consistency to drizzle

Beat together until smooth. Drizzle over warm rolls. Serve when glaze becomes thickened on rolls.

Servings: 6

Submitted by Kimberly Kyle

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: Fruit-Nut Breakfast Rolls

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

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