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Fresh Vegetable Medley

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What better way to enjoy the vegetables of summer than in this flavorful medley!

2 C fresh or frozen corn kernels (approx. 2 ears of fresh corn)

1/2 C chopped green pepper
1 whole sweet onion, chopped
1 C sliced zucchini
2 med tomatoes, diced (or canned and drained, 1C)
2 Tbsp olive oil
1/2 tsp Lawry’s salt

Saute first four ingredients in oil, approximately 3 to 4 minutes, stirring frequently. Add tomatoes and salt and continue cooking on medium heat for 2 to 3 minutes.

Servings: 6

Submitted by Elaine Nelson

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: Fresh Vegetable Medley

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

Whole Wheat Pizza Stromboli

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Scrumptious whole grain Stromboli!

2 1/4 tsp active dry yeast

3/4 C warm water
4 1/2 tsp honey
2 C bread flour
2 tsp Italian seasoning
1 tsp salt
4 1/2 tsp spaghetti or pizza sauce
1 tsp salt
1/4 C shredded Parmesan cheese, divided
1/2 C shredded Mozzarella cheese, divided
2 Tbsp finely chopped onions
2 Tbsp chopped olives
2 Tbsp chopped canned mushrooms
2 Tbsp chopped green or yellow pepper
1/4 C canned pineapple tidbits

In a large bowl dissolve the yeast in warm water. Stir until well blended. In a small bowl, combine 1 cup of bread flour, whole wheat flour and seasonings. Add to yeast mixture and beat until frothy. Stir in pizza sauce. Stir in enough remaining bread flour to form a soft dough. Turn onto a floured surface, kneading until smooth and elastic, about 6-8 minutes. Place in greased bowl greased bowl, turning to grease top. Cover and let rise in a warm place until doubled in size, about 1 hour.

Punch dough down. Turn onto a lightly floured surface, rolling into a 14 in by 12 inch rectangle. Sprinkle half of Parmesan cheese, Mozzarella cheese and all toppings with 1/2 inch of edges. Roll up jelly roll style, starting with the long side, pinch seam to seal and tuck ends under. Place seam down on a greased baking sheet. Cover and let rise for 45 minutes. Sprinkle with remaining cheeses. Bake at 350° for 23 minutes or until a toothpick comes out clean. remove from pan to a wire rack. Serve warm. Refrigerate leftovers.

Submitted by Laurie Worth

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 Pizza Stromboli

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

Apricot Rice Pudding

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Whether served hot or cold this pudding is both healthy and tasty with the sweet tang of dried apricots and the nutty taste of brown rice.

1 1/2 C water

2/3 C brown rice
2 C soy milk, plain or vanilla
1/4 C sugar
2 tsp vanilla flavoring
1 tsp cinnamon
1/4 C dried apricots, chopped

Preheat oven to 350°. Bring rice and water to boil in a 2 quart pan. Reduce heat and simmer until rice is chewy in texture and water is almost absorbed (about 20 minutes). Stir rice occasionally during this time to prevent burning. In a 2 quart glass dish combine milk, sugar, vanilla and cinnamon. Add rice and apricots and stir. Bake uncovered. Stir crust into mixture every 20 minutes or so until most of the milk is absorbed. (Total cooking time is about 2 – 2 1/2 hours).

Submitted by Dorothy Fletcher

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: Apricot Rice Pudding

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

Wheat Berry Rice Patties

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Here’s another good recipe for those learning to cook that combines the ease of cooking with whole grain wheat and rice.

1/2 C red cereal wheat berries

1 C rice
1 onion, chopped
2 1/2 tsp Mrs. McKay’s chicken like seasoning, to taste
2-3 eggs

In a quart sauce pan cover wheat berries with water. Place lid on pan and cook berries until they begin to pop, about 45 minutes. Cook rice as directed.

Saute onion in small amount of butter or margarine. Combine cooked rice and wheat berries with onions and seasonings. Add eggs, one at a time until the mixture is the right consistency to form into patties. Drop by tablespoons onto a medium hot skillet sprayed with non-stick spray. Oil may be used if desired. Cook until golden brown. Serve immediately.

Servings: 8-10

Submitted by Sharon Edwards

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: Wheat Berry Rice Patties

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

Cream Puff Dessert

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A dreamy and fluffy dessert that will look like you spent all day in the kitchen!

1/2 C butter
1 C water
1 C white flour
4 eggs
3 boxes of 3oz instant vanilla pudding
3 C milk (soy or dairy 2%)
8 oz cream cheese (room temperature)
1- 8 oz tub of whipped topping
1/4 cup chocolate syrup

Combine butter and water in a 4 qt sauce pan. Bring to boil. Add flour to sauce pan. Beat with spoon until smooth. Add 4 eggs to sauce pan and beat again until smooth. Pour into a greased 10/13 jelly roll pan. Bake at 375° for 30 minutes until light brown. After mixture is baked, press down crust with back of a spoon and cool.

Mix 3 boxes of instant pudding, 3 cups of milk, and 8 oz cream cheese until smooth. Spread over crust. Spread whipped topping over pudding mixture and then drizzle chocolate syrup over this.

Servings: 16 pieces

Submitted by Becky Anderson

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: Cream Puff Dessert

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

About Intercer

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