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Pear and Apple Crisp

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A great variation on the popular apple crisp…why make just apple when you can have pear, too?

3 lg ripe pears, peeled and sliced

3 lg tart apples, peeled and sliced
1 Tbsp lemon juice
1/2 C raisins, optional
2 Tbsp turbinado sugar
2 Tbsp whole wheat flour
1 tsp ground cinnamon

Topping:

1/2 C quick cooking oats
1/2 C walnuts, finely chopped, optional
1/2 C packed brown sugar
1/2 tsp ground cinnamon
2 egg whites
2 Tbsp olive oil

Preheat oven to 350°. Combine pears, apples, lemon juice, raisins, turbinado sugar, whole wheat flour and cinnamon in a large bowl and gently stir. Pour fruit mixture into 7 by 11 inch baking pan and set aside. Make topping by combining the oats, walnuts, brown sugar, cinnamon, egg whites and oil in a medium bowl and mix well. Spread evenly over the fruit mixture. Bake for 40 minutes or until fruit bubbles and topping is golden brown.

Servings: 4-6

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: Pear and Apple Crisp

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

French Country Soup

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Hearty and flavor filled vegetable soup with a French twist.

3 Tbsp butter or margarine

2 med carrots, sliced
2 stalks celery with leaves
1 qt stock (McKay’s seasoning)
2 med potatoes, peeled and diced
2 C green cabbage, sliced
1 med turnip, peeled and diced
1/3 C barley
2 Tbsp dry onion flakes
1 Tbsp fresh thyme leaves
1 tsp each: Lawry’s seasoning, salt, pepper
1 bay leaf
1/2 tsp sugar
1/4 C frozen peas
1/2 tsp garlic salt (optional)

Melt butter or margarine in stock pot. Add carrots and celery and cool 10 minutes. Add stock and the rest of ingredients except peas. Cook over medium heat covered for 35-45 minutes. Stir occasionally. Add seasonings last 10 minutes. Add peas and simmer 5 more minutes. Remove bay leaf and serve with crusty bread.

Note: Barley may be cooked in advance and vegetables sliced in a Cuisinart to sped up cooking time.

Servings: 6-8

Submitted by Betty Fike

Read more at the source: French Country Soup

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

Pecan Rolls

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Nothing beats the smell of fresh sweet rolls in the air!

2 C scalded milk

1/2 C white sugar
1 tsp salt
1/2 C butter
2 pkgs dry yeast
1/4 C lukewarm water
1 egg, beaten
5 1/2 C white flour
1/2 C light Karo syrup
2 C light brown sugar
1/2 C whipping cream
3/4 C white sugar
cinnamon, to taste
pecans, as desired

Prepare first four ingredients. Scald milk and add sugar, salt, butter and stir until dissolved. Let cool and set aside.

Dissolve yeast in lukewarm water. Add to cool milk mixture. Add egg and flour. Mix well. Place in warm place, cover and let rise until double. While dough is rising, grease edges of 3 round cake pans. Combine syrup, sugar and cream. Divide into bottom of cake pans. Break pecans into pieces onto cream mix in pans as desired.

Punch down dough. Roll out on floured board to large rectangle. Spread with melted butter. Sprinkle with sugar/cinnamon mix. Roll dough like jelly roll. Cut into thirds. Cut each roll into 8 or 9 sections and place in cake pans. Cover and place in warm place and let rise until double. Bake at 350° for 30 minutes or until light to medium brown. Turn out onto rack and let cool.

Submitted by Mary K. Becker

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: Pecan Rolls

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

Santa Fe Soup

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Enjoy this hearty vegetarian soup chocked full of protein and fiber rich beans.

1 can pinto beans
1 can kidney beans
1 can black beans
1 can whole kernel corn
1 can diced tomatoes
1 can vegetarian burger
1 chopped onion (saute separately)
1 pkg Ranch dressing
1 pkg Fritos scoops
1/2-1 pkg Taco seasoning
Sour cream (as garnish) 

Break up the burger and dump all but the Fritos and sour cream into a slow cooker. Mix well. Turn on low and leave for 6 to 8 hrs. Serve with Fritos and dollops of sour cream.

Servings: 4-6

Submitted by Jan Haveman

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: Santa Fe Soup

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

Marolyn’s Garbanzo Foo Young Patties

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Innovative dairy free version of the popular Egg FooYoung.

1/2 C warm water
1 tsp chicken style seasoning
1/2 C dry soy curls (use the crumbs)
1/3 C green onions, chopped fine
1/2 C celery, chopped fine
1/2 C carrots, grated fine
2 C fresh Mung bean sprouts
1/2 C small peas
1 tsp chicken style seasoning
1 C garbanzo flour
1 C water
1/2 tsp salt
1/2 tsp onion powder
2 Tbsp Ener-G Egg Replacer

In a bowl soak the soy curls, warm water and 1 teaspoon chicken style seasoning, while cutting up the vegetables. Cut the green onions, celery, carrots add the peas and the sprouts. Cut up soy curls. In a bowl mix 1 cup of cold water and 2 tablespoon egg replacer, whipping until foamy. Add garbanzo flour, 1 teaspoon of chicken seasoning, salt and onion powder. Add to the vegetables and stir. Pour mixture to form patties in a oiled non stick pan. Stir mixture each time you make a pattie. Serve with gravy.

Gravy:

2 C water
2 Tbsp cornstarch
1 Tbsp Bragg’s Liquid Aminos
1 Tbsp chicken style seasoning
1 Tbsp molasses

Combine ingredients well and heat in a small pan until mixture comes to a boil.

Servings: 6-7

Submitted by Marolyn Aronson

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: Marolyn’s Garbanzo Foo Young Patties

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

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