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Mom’s Macaroni and Cheese

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Mom’s all-purpose comfort food!

9 C cooked macaroni
2 C grated cheddar cheese*
1 tsp salt
5 to 6 C of warm milk
2 eggs*

Cook macaroni according to instructions on package. Drain. Put macaroni and Cheddar cheese into a large oblong casserole.

In a large saucepan over medium heat, warm milk and salt. Remove from heat and whisk in eggs. Immediately pour over macaroni and cheese. Bake at 400° F for 35 to 40 minutes.

*Lite Version Substitution

2 C grated reduced fat cheddar cheese
1/2 C egg substitute

Servings: 15

Submitted by Debby Shabo Wade 
Recipe by Marion Runge

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: Mom’s Macaroni and Cheese

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

Layered Green Salad

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This colorful salad would look stunning layered in a glass bowl.

1 med head iceberg lettuce, torn into bit-sized pieces
1/2 to 1 C sliced celery
1/2 C chopped red, green, or yellow pepper
1/2 C finely-chopped green onions
1 8-oz can sliced water chestnuts
1 C grated low-fat mozzarella cheese
1 10-oz pkg frozen green peas, thawed
2 C low-fat mayonnaise
2 Tbsp sugar

In a large see-through glass bowl, layer items as listed. This is not a tossed salad.

Cover with mayonnaise, leaving no cracks. sprinkle sugar over mayonnaise. Cover tightly and refrigerate overnight. Just before serving, dig into the mayonnaise a little bit.

Servings: 15

Submitted by Debby Shabo Wade 
Recipe by Bud Elmer

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: Layered Green Salad

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

Whole Wheat Pumpkin Bread

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A different version of pumpkin bread that incorporates wheat flour with cornmeal.

2 1/2 C whole wheat flour

1/2 C finely ground corn meal
2 tsp baking soda
1 tsp ground cloves
1/2 tsp ground cinnamon
1/2 tsp salt
2/3 C butter at room temperature
2 C sugar
2 C canned pumpkin
4 eggs
2/3 C water
1 C raisins
1/2 C chopped nuts

Stir together flour, cornmeal, baking soda, salt, and spices. Set aside. Blend butter and sugar together. Beat in the pumpkin, eggs and water. Add dry ingredients and beat until just blended. Pour batter into 2 greased loaf pans and bake for 1 hour at 350°. Let cool in pan for 10 minutes, then turn on wire rack to cool completely.

Servings: 2 loaves

Submitted by Margaret Nyangua

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: Whole Wheat Pumpkin Bread

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

Raspberry Poke Cake

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A pretty color and raspberry taste enhances this cake.

1 pkg white cake mix
1 1/3 C water
 2 eggs (or 1/2 C egg substitute)
1/3 C applesauce
1 3-oz pkg raspberry Jell-O
1 C boiling water
1/2 C cold water
 1 8-oz container Cool Whip, thawed

Prepare cake mix as package directs using water, eggs, and applesauce. Pour mixture into greased 9″ x 13″ cake pan. Bake at 350° F for 30 minutes or until toothpick inserted into center of cake comes out clean. Cool. Using a large fork, poke the cake at 1/2″ intervals.

In a medium bowl, dissolve gelatin in boiling water. Add cold water. Slowly pour gelatin over cake, filling holes left by fork. Chill in refrigerator until gelatin is set. Frost with Cool Whip. Keep refrigerated till ready to serve.

Servings: 15

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: Raspberry Poke Cake

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

Mock "Chicken" Giardino

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Manga! Enjoy this dairyless version of this classic Italian favorite.

Entree:

1 Tbsp of olive oil
1 clove of garlic
1/2 C of silvered zuchini
1/2 C of chopped brocolli
1/2 C of chopped onions
1/2 C of any color of bell pepper, chopped
1/2 of a 12oz pkg of farfalle pasta
1 C soy milk

Sauce:
juice from 1 lemon
1/2 Tbsp of “Bill’s Best Chicken Flavor”
1 tsp of brewer’s yeast
1/4 C of raw cashews
1 C of water

Cook pasta as directed on package. While pasta is cooling, place all sauce ingredients into a small 8 ounce Oster blender. Blend until creamy. Pour oil into frying pan and heat to medium temperature. Stir fry vegetables for 5 minutes. Once pasta has cooled, add sauce, milk and vegetables.

Servings: 4-6

Submitted by Tonya Mechling

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: Mock "Chicken" Giardino

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

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