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Meatloaf II

March 22, 2017 By admin

Leftovers are great for sandwiches because it is so firm, yet moist. A must try.

1/2 C margarine*
1 lg onion chopped
1/2 lb Velveeta Lite (or 1 8-oz pkg cream cheese)*
6 slices whole-wheat bread, cubed
1 20-oz can Worthington Low Fat Vegetarian Burger, crumbled
1/2 tsp ground sage
1/4 tsp garlic salt
4 eggs*

In a medium skillet over medium-high heat, saute onion in margarine. Turn heat down and add Velveeta. Stir constantly until cheese has melted. Set aside.

In a large bowl, combine burger, bread, sage, salt and eggs. Add cheese sauce. Mix well. Pour into a greased 9″ x 13″ baking dish.

In a small bowl, combine 1/4 C ketchup, 2 Tbsp water, and 2 Tbsp brown sugar. Pour over meatloaf. Bake at 350° F for 45 minutes.

*Lite Version Substitution

1/4 C margarine and 1/4 C evaporated milk
1 8-oz pkg fat-free cream cheese
1 C egg substitute

Servings: 15

Submitted by Debby Shabo Wade
Recipe by Ruth Colvin

Pecan Rolls

March 22, 2017 By admin

Nothing beats the smell of fresh sweet rolls in the air!

2 C scalded milk

1/2 C white sugar
1 tsp salt
1/2 C butter
2 pkgs dry yeast
1/4 C lukewarm water
1 egg, beaten
5 1/2 C white flour
1/2 C light Karo syrup
2 C light brown sugar
1/2 C whipping cream
3/4 C white sugar
cinnamon, to taste
pecans, as desired

Prepare first four ingredients. Scald milk and add sugar, salt, butter and stir until dissolved. Let cool and set aside.

Dissolve yeast in lukewarm water. Add to cool milk mixture. Add egg and flour. Mix well. Place in warm place, cover and let rise until double. While dough is rising, grease edges of 3 round cake pans. Combine syrup, sugar and cream. Divide into bottom of cake pans. Break pecans into pieces onto cream mix in pans as desired.

Punch down dough. Roll out on floured board to large rectangle. Spread with melted butter. Sprinkle with sugar/cinnamon mix. Roll dough like jelly roll. Cut into thirds. Cut each roll into 8 or 9 sections and place in cake pans. Cover and place in warm place and let rise until double. Bake at 350° for 30 minutes or until light to medium brown. Turn out onto rack and let cool.

Submitted by Mary K. Becker

Santa Fe Soup

March 15, 2017 By admin

Enjoy this hearty vegetarian soup chocked full of protein and fiber rich beans.

1 can pinto beans
1 can kidney beans
1 can black beans
1 can whole kernel corn
1 can diced tomatoes
1 can vegetarian burger
1 chopped onion (saute separately)
1 pkg Ranch dressing
1 pkg Fritos scoops
1/2-1 pkg Taco seasoning
Sour cream (as garnish)

Break up the burger and dump all but the Fritos and sour cream into a slow cooker. Mix well. Turn on low and leave for 6 to 8 hrs. Serve with Fritos and dollops of sour cream.

Servings: 4-6

Submitted by Jan Haveman

Old-Fashioned Bread Pudding

March 15, 2017 By admin

Grandma and Grandpa had this dessert when they were growing up!

1 lb French bread

4 C skim milk
2 C granulated sugar
3 eggs (or 3/4 C egg substitute)
1 1/4 C raisins
1 C chopped pecans (optional)
2 Tbsp vanilla extract

Imitation rum sauce:

1/4 C sugar
1 Tbsp cornstarch
1 C skim milk
1/8 tsp salt
1 1/2 tsp imitation rum extract
1 tsp margarine
1 tsp vanilla extract

Tear or cut bead into 1″ pieces. Place in a large bowl. Add milk and let stand until milk is absorbed into bread.

In a large bowl, combine sugar, eggs, raisins, nuts, and vanilla. Beat till mixed. Add to bread mixture, stirring well. Pour into greased 9″ x 13″ pan. Bake at 350° F for 40 minutes or until set.

In a small saucepan over medium-high heat, mix sugar, cornstarch, milk, and salt. Bring to a boil and cook until thickened. Remove from heat and add rum extract, margarine, and vanilla.
Serve pudding warm with warm rum sauce.

Servings: 20

Submitted by Debby Shabo Wade

Read more at the source: Old-Fashioned Bread Pudding

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

Oatmeal-Wheat Germ Crackers

March 15, 2017 By admin

Wonderful crackers to make for a healthful snack, to go with soup or whatever…

3 C quick oatmeal
2 C unbleached white flour
1 C wheat germ (raw or toasted)
3 Tbsp granulated sugar
1 tsp salt
3/4 C canola oil
1 C water
Sesame or poppy seeds (optional)

In a large bowl, combine quick oats, flour, wheat germ, sugar and salt. Set aside.

In a small bowl, combine oil and water. Stir briskly; add all at once to dry mixture. Stir until dough forms a ball. Divide dough into 4 balls. While working with first ball, keep other dough covered.

On an ungreased cookie sheet, roll ball of dough until cracker-thin. Sprinkle lightly with salt and, if you desire, sesame or poppy seeds. Press in seeds with the rolling pin. Score the rolled dough with a pizza cutter to desired cracker sizes (nutritional information is based on 1/60 of a recipe). Bake at 350° F for 12 to 15 minutes or until golden brown. The outside crackers may brown faster than the inside crackers, so you may want to cool the outside crackers on a wire rack and re-insert the cookie sheet into the oven to finish baking the remaining crackers. Cool on a wire rack.

Servings: 60 crackers

Submitted by Debby Shabo Wade
Recipe by Seth Wade

Read more at the source: Oatmeal-Wheat Germ Crackers

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

Meatloaf II

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Pecan Rolls

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Santa Fe Soup

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Old-Fashioned Bread Pudding

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Oatmeal-Wheat Germ Crackers

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