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Potato Soup

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Potato aficionados will go crazy over this recipe that serves a crew.

1/2 gal water

8-10 med potatoes, chopped fine
1/2 tsp Cayenne pepper
1/2 tsp salt
1/4 tsp thyme
1/2 tsp sage
1/2 C canned milk
4 tsp flour
1/4 stick butter

Boil water in large kettle and add potatoes, cooking until tender. Add onions, Cayenne peppers, salt, thyme, and sage. In a small pan mix canned milk and water.  Stir and blend in flour. Cook over low heat and stir constantly until mixture thickens. Add butter and cook 10 minutes longer. Add this mixture to potatoes and cook for additional 10 minutes.

Servings: 6-8

Submitted by Pearl Otis

Recipes are freely shared by members and friends of AnswersForMe © 2010. Recipes are either original with the submitee, or have been approved for public use. Visit recipe archives

Read more at the source: Potato Soup

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

Zucchini Mexicali

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Savory mix of zucchini and other vegetables that can be served by themselves, or with rice or tortillas to make a main course.

2 Tbsp olive oil

1 lg carrot, shredded
1 C chopped onion
3/4 C chopped celery
1 green pepper, sliced thin strips
1/2 tsp garlic salt
1/4 tsp dried basil
1/4 tsp salt or to taste
2 lg tomatoes, cut into wedges
4 C diced zucchini, unpeeled
1/2 C mozzarella cheese
cooked rice or flour tortillas

Heat oil in large skillet. Add zucchini, carrot, onion,celery, green pepper, garlic salt, basil and cook covered over medium heat 4-6 minutes. Stir taco sauce into vegetables and cook 3-5 minutes more. Add tomatoes last 2 minutes. Sprinkle with cheese and serve over rice or wrapped in a flour tortilla.

Servings: 4

Submitted by Dixie Jones

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: Zucchini Mexicali

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

Special Oatmeal

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Tasty and healthful breakfast dish…oatmeal is said to lower your cholesterol!

2 1/2 C water

1/2 tsp salt
1 C rolled oats
1 ripe banana, mashed
1 lg apple, peeled and shredded
1/2 C raisins
1/4 C fine, unsweetened coconut
1 tsp vanilla extract
1/2 tsp lemon extract
1 tsp ground coriander
1/4-1/2 C pecans, (opt.)

Bring water to a boil, add salt and stir in rolled oats. Cook over low heat, covered for 5 minutes. Stir in all ingredients, except pecans. Simmer, covered for 10 minutes more. If mixture thickens too much, add a little more water. Garnish with pecans, if desired.

Variation:
1 teaspoon of cinnamon may be substituted for the lemon and coriander.

Servings: 4

Submitted by Yvonne Chant

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: Special Oatmeal

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

Scotch-A-Roo Bars

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A hit with the kids-even the older ones!

6 C Rice Krispies cereal
1 C granulated sugar
1 C light corn syrup
1 C peanut butter (creamy or chunky)
1 C semisweet chocolate chips
1 C butterscotch chips

In a large bowl, measure Rice Krispies. Set aside.

In a medium saucepan over medium-high heat, combine sugar and corn syrup. Bring to a boil. Boil for exactly one minute. Remove from heat and add peanut butter. Stir until well blended. Pour over Rice Krispies and stir until cereal is well coated. Spread evenly into 9″ x 13″ greased cake pan.

Measure chocolate chips and butterscotch chips into a small glass bowl. Put in microwave for 1 to 1 1/2 minutes on high. Remove and stir well. Spread over Rice Krispies mixture. Cut into 25 pieces.

Servings: 25 bars

Submitted by Debby Shabo Wade 

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: Scotch-A-Roo Bars

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

Potato-Chive Rolls

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Light in texture with the addition of potato flakes and made more savory with the taste of chives.

4 l/2 C unbleached white flour
1 C instant potato flakes
1 Tbsp granulated sugar
4 teaspoons dried chives
2 tsp salt
2 pkg active dry yeast
2 C skim milk
1/2 C sour cream (fat-free can be used)
2 eggs (or 1/2 C egg substitute)

In a large bowl, combine 1 1/2 C flour, potato flakes, sugar, chives, salt, and yeast; mix well.

In small saucepan, heat milk and sour cream until very warm (120° to 130° F).

Add warm liquid to flour mixture. Beat in eggs. Beat 2 to 3 minutes. Stir in additional flour to form a stiff dough. Place dough in large, greased bowl. Cover and let rise till doubled (about 45 to 55 minutes).

Grease a 9″ x 13″ baking pan. On well-floured surface, knead enough flour into dough till it is no longer sticky. Divide dough into 24 pieces and shape into balls. Place in baking pan. Cover and let rise until doubled (about 30 to 35 minutes). Bake at 375° for 25 to 35 minutes or until golden brown. Remove from pan and cool on wire racks.

Servings: 24 rolls

Submitted by Debby Shabo Wade

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: Potato-Chive Rolls

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

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