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Swiss-style Green Beans

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Creamy and cheesy green bean dish that will get compliments.

2 Tbsp margarine
1 Tbsp grated onion
1 8-oz can sliced mushrooms, drained
1/2 tsp salt
1/2 C finely-chipped green pepper
2 Tbsp flour
2 tsp granulated sugar
1 C sour cream
1 C grated Swiss cheese
2 lbs fresh green beans, ends trimmed, cooked and drained

In a large skillet over medium heat, saute onion, mushrooms, and green pepper, in margarine till tender. Stir in flour, salt, and sugar to make a paste. Stir in sour cream until well blended. Remove from heat and stir in green beans and cheese. Turn into a greased 8″ square baking dish. Top with 1 C crushed corn flakes if desired. Bake at 350° F for 20 minutes or until bubbly.

Servings: 8

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: Swiss-style Green Beans

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

Breakfast Pudding

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A healthy version of bread pudding that makes a special breakfast treat!

4 C brown rice, millet or buckwheat, cooked 
       (rice =1 1/3 C dry + 2 2/3 C water; millet or buckwheat = 1 C dry + 3 C water)
1 C raisins, or other chopped dried fruit
1/4 C raw slivered almonds or pecans or other nut pieces
1 Tbsp pineapple juice, concentrated
1 C cashews, washed and sterilized, or raw almonds
2 C water
1/2 C dates, chopped
1 tsp vanilla
2 Tbsp pure maple syrup

Mix first 4 ingredients toegether and spread into an 8×12 cake pan. Blend remaining ingredients in a blender and pour over first mixture. Mix well.

Bake at 350° until set, about 45 minutes.

Servings: 12 squares

Submitted by Bonnie Sue Patten

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: Breakfast Pudding

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

Meatloaf II

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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 

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: Meatloaf II

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

Fruit Soup

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A great alternative to breakfast syrup that can be eaten over rice, toast, pancakes or waffles.

3 1/2 C unsweetened pineapple juice
1 1/2 C seedless grapes, sliced
3 bananas, sliced
3 1/2 Tbsp minute tapioca
2 small apples
3 C canned, frozen or fresh peaches
3 C strawberries or raspberries

Soak tapioca for 5 minutes in pineapple juice. Heat juice and tapioca on the stove until thick. Add fruits and stir.

Serve warm or chilled. 

Servings: 6

Submitted by Tyli Kyle

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: Fruit Soup

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

Italian Bread Ring

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Mama Mia! You must make this flavorful ring shaped bread soon!

2 Tbsp sesame seeds
4 l/2 to 5 1/4 C unbleached white flour
1/4 C granulated sugar
1 1/2 tsp salt
2 pkg active dry yeast
1 C water
1 C skim milk
1/3 C margarine
2 eggs (optional)

Filling:
1 C grated mozzarella cheese
1/2 tsp Italian seasoning
1/4 tsp garlic powder
1/4 C margarine

Generously grease a 10″ Bundt pan and sprinkle with sesame seeds.

In a large bowl, combine 1 1/2 C flour, sugar, salt, and yeast. Set aside.

In a small saucepan, heat water, milk, and 1/3 C margarine until very warm (120° to 130° F). Remove from heat and add to flour mixture. Stir, Add eggs. Beat dough for 2 to 3 minutes. Stir in enough flour to form a stiff batter.

In a small bowl, combine mozzarella cheese, seasonings, and 1/4 C margarine. Mix well.

Spoon half of batter into prepared Bundt pan. With fingers spread cheese filling evenly over batter to within 1/2″ of sides of pan. Spoon remaining batter over filling. Cover and let rise till doubled (about 30 minutes). Bake at 350° F for 30 to 40 minutes or until golden brown. Turn out onto cooling rack.

Servings: 25

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: Italian Bread Ring

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

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