Vegetarian recipes | Page 59 | Intercer Adventist News

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

Frog-Eye Salad

March 15, 2017 By admin

Children will especially love the name of this salad and you will love the taste. 2/3 C granulated sugar

2 Tbsp flour
1/2 tsp salt
1 3/4 C pineapple juice (juice from canned pineapple + water)
2 eggs beaten
3 qt water
2 tsp salt
1 Tbsp canola oil
1 16-oz package Acini de Pepe*
3 11-oz cans mandarin oranges, drained
2 20-oz cans pineapple chunks, drained (reserve juice)
1 20-oz can crushed pineapple, drained (reserve juice)
1 16-oz container Cool Whip (approx.), thawed
1 C miniature marshmallows (optional)
1 C grated coconut (optional)

In a medium saucepan, combine sugar, flour, and salt. Gradually stir in pineapple juice and egg. Cook over moderate heat, stirring until thickened. Cool to room temperature. Set aside.

In a large kettle over medium-high heat, bring water, salt and oil to a boil. Add Acini de Pepe. Cook at rolling boil until pasta is tender. Drain and rinse. Cool to room temperature.

In a large bowl, combine dressing and pasta. Mix lightly but thoroughly. Refrigerate overnight in an airtight container.

Remove pasta mixture from refrigerator. Add thoroughly-drained canned fruit and remaining ingredients to pasta mixture. Mix lightly but thoroughly. Refrigerate in an airtight container. Salad may be refrigerated for as long as a week, so it is really good for make-ahead meals.

*A pasta product about the size of BBs. Generally sold in a fox at the grocery store in the same section as other dry pastas.)

Servings: 25

Submitted by Debby Shabo Wade
Recipe by Jean Coneff

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.

Meatloaf II

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Pecan Rolls

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Frog-Eye Salad

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Santa Fe Soup

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Old-Fashioned Bread Pudding

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