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Spinach Dip

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Here’s a great dip that can be used with either vegetables or chips.

1 10-oz pkg frozen chopped spinach, thawed
2 C sour cream
1 C fat-free Miracle Whip (or mayonnaise)
1/2 C finely-chopped fresh parsley
1/2 C chopped green onion
1 pkg dehydrated leek soup mix
1/2 tsp dried dill weed
1 tsp Italian seasoning

Squeeze spinach until dry.

In a large bowl, combine spinach and remainder of ingredients. Stir well. Refrigerate overnight.

Serving Suggestion: Great as a dip with a vegetable platter or chips.

Servings: 4 1/2 cups (approximately 40 servings)

Submitted by Debby Shabo Wade 
Recipe by Sandi Golles

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: Spinach Dip

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

Lentils Curried With Rubarb and Sweet Potatoes

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Flavorful dish that incorporates the protein rich lentil with the sweet and tart flavors of rhubarb and sweet potatoes.

1 C dry red lentils

1 very lg. sweet potato, peeled and sliced
1 Tbsp oil
1 C rhubarb, diced
2 Tbsp honey
1 Tbsp curry powder
1 tsp fresh ginger, grated
1/4 tsp chili powder
1/2 tsp salt
1/2 C shredded, unsweetened coconut

Cover lentils with water in a deep pot and bring to boil. Reduce heat and add raw sweet potato slices. Simmer until soft, about 1 hour. Remove lentils and sweet potatoes from heat, drain and set aside. Preheat oven to 400°. Heat oil in a skillet. Once hot, add rhubarb. Reduce heat and cook until tender.Stir in honey and all other seasonings. Mix with drained, cooked lentils and sweet potatoes that have been mashed together with a fork. Pour into a casserole dish and bake at 400° until hot (about 20 minutes). Garnish with coconut. Serve with brown rice if desired.

Servings: 4 half cup servings

Submitted by LaNaya Achord

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: Lentils Curried With Rubarb and Sweet Potatoes

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

Granola

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Good basic recipe for the ever popular breakfast food – granola.

10 C old fashioned oatmeal

1 1/3 C sesame seed
1 3/4 C pumpkin seed
1 1/3 C sunflower seeds
1 C pecans, chopped
1 C walnuts, chopped
1 C silvered almonds
1 1/2 C brown sugar
1 1/2 tsp salt
1 1/2 Tbsp water
1 1/2 C olive oil
1 Tbsp vanilla
1 Tbsp maple flavoring

Mix dry ingredients thoroughly. Mix all other ingredients and blend with dry ingredients. Mix well. Bake at 150° overnight or 250° about 2 hours. Stir about 4 times during  a 2 hour baking process.

Servings: 40-50 (1/2 cups)

Submitted by Joyce Lang

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: Granola

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

Oatmeal Easy Bars

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Make this fiber-filled bar cookie today and watch them disappear by tomorrow!

1 C and 2 Tbsp spelt or wheat flour

1 1/2 tsp baking powder
1/2 tsp salt
1 C and 2 Tbsp packed brown sugar
3/4 C butter or margarine
2 tsp vanilla
1/4 C water
2 C quick oats
1/2 C raisins
1/2 C chopped nuts
1- 16 oz package Nestles Chocolate Chips

In a medium bowl, combine flour, baking powder and salt. Set aside. In large mixing bowl, cream together brown sugar, butter and vanilla till smooth. Add in flour mixture alternately with water and mix well. Stir in oats, chocolate chips, raisins and nuts. Spread into a greased 9 by 13 inch baking pan. Bake at 375° for 30 minutes. Cool and cut into squares.

Submitted by LaVella Pinkney

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: Oatmeal Easy Bars

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

Johnny Marzetti

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A tasty blend of all things Mediterranean mixed together…

2 Tbsp canola oil
1/2 C diced green pepper
1 C diced onion
1 C diced celery
1 15-oz can tomato sauce
1 16-oz can tomatoes, chopped and undrained
1 C water
1 Tbsp sugar
1/2 tsp garlic powder
1 4-oz can sliced mushrooms, drained
1 1/2 C dehydrated Worthington GranBurger
8 oz uncooked egg noodles
8 oz grated cheddar cheese

In a large skillet over medium-high heat, saute pepper, onion, and celery in oil until tender. Add tomato sauce, tomatoes, water, sugar, garlic powder, mushrooms, and GranBurger. Cover and simmer for 10 to 15 minutes.

Cook egg noodles as package directs. Drain.

In a large mixing bowl, combine noodles and sauce. Place in a 3-qt casserole. Top with cheese and bake uncovered at 350° F for 20 to 30 minutes.

Servings: 20

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: Johnny Marzetti

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

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