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Morningstar Farms Sausage and Spinach Quiche

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Pretty presentation and the flavor is divine. And yes, real men do eat quiche!

1 prepared pie crust

1 1/2 C grated low-fat Swiss cheese
4 frozen Morningstar Farms Breakfast Patties, thawed and crumbled
1/2 C Pepperidge Farm bread stuffing mix
1/2 of a 10-oz pkg frozen shipped spinach, thawed and drained
3/4 C egg substitute
1 1/2 C skim milk

Sprinkle Swiss cheese on bottom of pie shell. Top with crumbled patties, stuffing mix and spinach.

In a medium bowl, combine eggs and milk. Beat well and pour over sausage mixture. Bake uncovered at 325° F for 50 to 55 minutes or until a knife inserted in the center of the pie comes out clean. Let stand 10 minutes before cutting.

Servings: 12

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: Morningstar Farms Sausage and Spinach Quiche

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

Potato-Chive Rolls

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Light in texture with the addition of potato flakes and made more savory with the taste of chives.

4 l/2 C unbleached white flour
1 C instant potato flakes
1 Tbsp granulated sugar
4 teaspoons dried chives
2 tsp salt
2 pkg active dry yeast
2 C skim milk
1/2 C sour cream (fat-free can be used)
2 eggs (or 1/2 C egg substitute)

In a large bowl, combine 1 1/2 C flour, potato flakes, sugar, chives, salt, and yeast; mix well.

In small saucepan, heat milk and sour cream until very warm (120° to 130° F).

Add warm liquid to flour mixture. Beat in eggs. Beat 2 to 3 minutes. Stir in additional flour to form a stiff dough. Place dough in large, greased bowl. Cover and let rise till doubled (about 45 to 55 minutes).

Grease a 9″ x 13″ baking pan. On well-floured surface, knead enough flour into dough till it is no longer sticky. Divide dough into 24 pieces and shape into balls. Place in baking pan. Cover and let rise until doubled (about 30 to 35 minutes). Bake at 375° for 25 to 35 minutes or until golden brown. Remove from pan and cool on wire racks.

Servings: 24 rolls

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: Potato-Chive Rolls

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

No Bean Minestrone

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For those who like the taste of minestrone soup but wish to avoid the beans–try this recipe.

2-3 Tbsp extra virgin olive oil

1 lg onion, diced
3-4 cloves garlic, minced
2 stalks celery with leaves, diced
2 carrots, peeled and sliced
2 med potatoes, peeled and diced
2 zucchini, sliced
1 lg fresh tomato, peeled and diced
1 can (16 oz) Italian tomatoes
1/4 C chopped fresh parsley
1/2 tsp each: salt, sugar, pepper, oregano, basil
1 qt stock (McKay’s seasoning)
1/2 head green cabbage, sliced fine
1 bay leaf
1 C small pasta or broken spaghetti
Parmesan cheese

Pour about 2-3 tablespoons of olive oil in large stock pot. Cook onion and garlic, celery and carrot for 5-10 minutes, Add the rest of the vegetables except spinach. Add seasoning and stock, bring to a boil then reduce heat and cover. Simmer 1 hour stirring occasionally. Add pasta last 10 minutes. When the pasta is done add spinach and cook 5 minutes. Remove bay leaf. Serve with Parmesan cheese, if desired, and crusty bread.

Servings: 6-8

Submitted by Betty Fike

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: No Bean Minestrone

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

Mock Turkey Roast II

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Appealing recipe that satisfies those holiday cravings or for any other time.

1 20-oz can Worthington Low Fat Vegetarian Burger, crumbled
1 lg onion, diced
2 C cracker crumbs
1/2 C canola oil*
1 tsp poultry seasoning
3/4 C milk
3/4 tsp salt
1 8-oz pkg cream cheese, softened*
2 eggs*

In a large bowl, mix all ingredients together. Pour into a greased 9″ x 13″ baking dish. Bake at 350° F for one hour.

*Lite Version Substitution

Omit oil
1 8-oz pkg fat-free cream cheese
1/2 C egg substitute

Servings: 15

Submitted by Debby Shabo Wade
Recipe by Sylvia Yteberg

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: Mock Turkey Roast II

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

Zucchini Mexicali

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Savory mix of zucchini and other vegetables that can be served by themselves, or with rice or tortillas to make a main course.

2 Tbsp olive oil

1 lg carrot, shredded
1 C chopped onion
3/4 C chopped celery
1 green pepper, sliced thin strips
1/2 tsp garlic salt
1/4 tsp dried basil
1/4 tsp salt or to taste
2 lg tomatoes, cut into wedges
4 C diced zucchini, unpeeled
1/2 C mozzarella cheese
cooked rice or flour tortillas

Heat oil in large skillet. Add zucchini, carrot, onion,celery, green pepper, garlic salt, basil and cook covered over medium heat 4-6 minutes. Stir taco sauce into vegetables and cook 3-5 minutes more. Add tomatoes last 2 minutes. Sprinkle with cheese and serve over rice or wrapped in a flour tortilla.

Servings: 4

Submitted by Dixie Jones

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: Zucchini Mexicali

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

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