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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.

Raisin-Nut Wheat Bread

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Serve hot or cold for a tasty treat. Makes a great breakfast spread with peanut butter.

3 C whole wheat flour

1/3 c all purpose flour
1 tsp baking powder
12 oz vanilla soy milk
2 Tbsp honey
1/2 C raisins or dried cranberries
1/2 C chopped walnuts

Preheat oven to 375°. Mix together dry ingredients, add in all other ingredients until the dough holds together. Knead dough on lightly floured board until the outside holds together smoothly with a velvety texture. Form into a flattened round log (about 1 1/2 inches high) and place on a greased/sprayed baking sheet. Brush with water and cut a cross or an “X” on the top with sharp knife. Bake at at 375° for 35 to 40 minutes or until browned.

Servings: approximately 10 slices

Submitted by Dorothy Fletcher

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: Raisin-Nut Wheat Bread

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

Artichoke Pasta Salad

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Mediterranean inspired salad with artichoke hearts, olives, linguine and with a kick of hot sauce.

8 oz uncooked linguine
1 14-oz can water-packed artichoke hearts, drained
2/3 C sliced black olives
1/4 C olive oil
3 Tbsp lemon juice concentrate
2 cloves garlic, minced
3 dashes hot sauce
1/2 tsp salt

Cook linguine according to package directions. Drain, rinse, and set aside.

In a large bowl, quarter artichoke hearts. Add all remaining ingredients—except linguine. Let marinate for one hour. After an hour toss linguine with artichoke mixture. Refrigerate until ready to serve.

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: Artichoke Pasta Salad

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

Sparkling Cranberry Punch

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Sparkly and tangy, this festive punch can be used for many occasions.

2 qt cranberry juice cocktail, chilled
1 6-oz frozen white lemonade concentrate
1 qt ginger ale, chilled

In a large container, combine cranberry cocktail and lemonade concentrate. Stir in ginger ale. Serve over ice.

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: Sparkling Cranberry Punch

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

Herbed Cottage Cheese Scones

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Perfect for a brunch or light dinner when you are looking for something quick and easy.

2 C unbleached white flour
3 Tbsp brown sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground dried mustard
1/2 tsp rosemary
1/4 tsp ground sage
Pinch of salt
3 Tbsp margarine
1 large egg white
1 C cottage cheese (large or small curd)
1/3 C skim milk

In a large bowl, combine flour, brown sugar, baking powder, baking soda, mustard, rosemary, sage, and salt. Using a pastry blender cut in the margarine. Set aside.

In a small bowl, combine the egg white, cottage cheese, and milk. Add all at once to the flour mixture and stir just until a soft dough forms. Knead on a lightly floured surface for 30 seconds. Pat into a greased 8″ cake pan. Brush dough with a little additional milk. Bake at 425° F for 22 to 25 minutes or until golden brown.

Servings: 12 scones

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: Herbed Cottage Cheese Scones

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

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