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Macaroni Casserole

March 8, 2017 By admin

Here’s a nice twist on one of the old comfort foods with the addition of vegetables.

2- 8 oz pkgs elbow macaroni

2- 10 3/4 oz cans cream of mushroom soup
1 1/2 lbs sharp cheddar cheese, grated
1/2 C margarine
2 lg green peppers, chopped
2- 4 oz jars pimento, chopped
2- 8 oz cans water chestnuts, drained and sliced
2- 4 oz cans button mushrooms, drained

Cook and drain macaroni. Stir soup and cheese (reserve some for topping) into warm macaroni. Saute onions and peppers in margarine. Add sauteed vegetables along with remaining ingredients to macaroni mixture. Place in casserole dish and sprinkle with remaining cheese and bake, uncovered, at 350° for 30 minutes or until bubbly.

Servings: 12-16

Submitted by Alicia Adams

Read more at the source: Macaroni Casserole

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

Meatless Chili

March 1, 2017 By admin

A hearty, spicy, stomach warming chili made even more healthful with the addition of soybeans and wheat berries.

1/2 C soybeans

1 C pinto beans
1/2 C whole wheat berries
1 minced clove of garlic
2 C shopped onions
2 Tbsp oil
1 C cubed tofu
2 tsp oregano
1 chopped bell pepper
1 hot pepper
1 1/4 C tomato sauce
3 or 4 chopped tomatoes

Cook beans and wheat until tender. Saute the garlic and onions in the oil. Add the tofu and cook lightly. Add remaining ingredients. Simmer for 20 minutes. Stir the sauce into the cooked beans and thin with whey or water if desired. Simmer gently and additional hour or so. Flavor will be even better if the chili stands for a while and is reheated.

Servings: 4-6

Submitted by Eileen Lapree

Garbanzo Loaf

March 1, 2017 By admin

Here’s a very versatile recipe that can be made into a spread or entree. Adding to it’s versatility are optional ingredients that can be added in while making it a spread.

1 lg onion, chopped

1 green pepper, chopped
2 C cooked garbanzos (may use can but drain)
1/2 C peanut butter
1 C cooked Spanish style tomatoes
2 Tbsp flour
1 tsp sage
1 tsp garlic powder
1/2 to 1 tsp seasoned salt
1 C seasoned bread crumbs

Saute onion and green pepper in small amount of water until soft. Place onions and green pepper in a food processor with the rest of the ingredients blending until smooth. Place mixture into a well sprayed 9 by 13 inch pan. Bake at 350° for a minimum of 1 hour to a maximum of 1 and 1/2 hours. If using for a spread be careful not to over dry mixture in the oven. If using as an entree bake for 1 hour.

After cooling, break up loaf and mash with regular or soy mayo, chopped celery, olives, pickles, etc., to make spread. Loaf can also be frozen for use later.

Submitted by Sharon Robberson

Lebanon Pizza

February 16, 2017 By admin

Savory and tasty pizza that is a whiz to make.

1 pizza crust

olive oil
garlic
hummus (recipe included)
2 sliced tomatoes
1 sm can diced olives
feta cheese

Prepare pizza crust by prebaking at 450° for 5-10 minutes. Remove from oven and brush on oil lightly and spread 2 cloves of garlic minced. Place back into oven another 5 minutes. Remove from oven and set aside.

Hummus:
1 can garbanzos
1 tsp lemon
1-2 Tbsp olive oil
2 minced cloves of garlic, or more to taste

Whiz together in blender. Spread on pizza crust. Cover with slice tomatoes and diced black olives. Sprinkle with feta cheese. Return to oven and bake until cheese starts to brown, about 5 minutes.

Submitted by Noelle Moffit

High Brow Bars

February 16, 2017 By admin

Wonderful healthy snack or dessert that can be eaten “on-the-go” or at home.

3/4 C Adams natural peanut butter
1/2 C honey
1/4 C water
2 1/4 C toasted quick or old-fashioned oats*
1/2 C instant non-fat dry milk
1/2 C raisins

*Toasted Oats:
Place 2 1/4 Cups quick or old-fashioned oats, uncooked in ungreased 15 by 10 inch pan.. Bake at 350° for 18-20 minutes or until light golden brown. Col and store in tightly covered container in refrigerator up to six months.

Combine peanut butter, honey and water in one quart sauce pan. Bring to boil over medium high heat, stirring occasionally, then reduce to medium heat. Simmer for about two minutes, stirring constantly. Add to combined remaining ingredients, mixing well. Press firmly into greased eight inch square baking pan. Chill several hours or until firm then cut into bars. Store bars in a tightly covered container in the refrigerator.

Servings: 6

Submitted by Robyn Cordova

Macaroni Casserole

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Meatless Chili

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Garbanzo Loaf

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Lebanon Pizza

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High Brow Bars

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