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Media Questions Accommodation of Adventist Students in Sweden
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Meatloaf II
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.
Garden Patch Potato Salad
Makes a pretty appearance on a bed of lettuce…can be made in “lite” as well. 8 C cooked, peeled, and cubed potatoes
2 C chopped fresh zucchini
1 C thinly sliced celery
3/4 C grated carrots
3 Tbsp finely-chopped onion
2 C sour cream (lite sour cream can be substituted)
2 Tbsp vinegar or lemon juice
1 Tbsp granulated sugar
1 tsp salt
1/2 teaspoon dill weed
1/4 tsp celery salt
In a large bowl, combine cubed potatoes, zucchini, celery, carrots, and onion. Toss together lightly. Set aside.
In a small bowl, combine remaining ingredients. Mix well. Add to vegetables and mix lightly. Chill in refrigerator until ready to serve.
Serving suggestions: If you want to make this special, you can pour the salad into a lightly greased 3-qt bowl, or mold and chill. When ready to serve, invert onto a bed of leaf lettuce and garnish.
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: Garden Patch Potato Salad
Article excerpt posted on en.intercer.net from Vegetarian recipes.
Swiss-style Green Beans
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.
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