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Baked Corn
Sweet creamed corn baked with accents of red and green peppers.
2 16-oz cans cream-style corn
2 eggs (or 1/2 C egg substitute)
2 Tbsp sugar
2 Tbsp flour
6 1/2 oz evaporated milk
2 Tbsp chopped red pepper
2 Tbsp chopped green pepper
In a medium bowl, mix all ingredients. Pour into greased 9″ x 13″ baking dish. Bake at 350° F for one hour. Serve hot. This can be rewarmed.
Servings: 8
Submitted by Debby Shabo Wade
Recipe by Carlene Baugher
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: Baked Corn
Article excerpt posted on en.intercer.net from Vegetarian recipes.
Peaches and Cream Pie
Fluffy as a cloud, this delicious dessert makes a pretty presentation.
3/4 C flour
1/2 tsp salt
1 tsp baking powder
1-(3.2 oz) pkg cook and serve vanilla pudding mix
3 Tbsp butter, softened
1 egg
1/2 C milk
1- 29 oz can slice peaches, drained (reserve liquid) or
2 1/2 C sliced fresh peaches in 1/4 C sugar
1- 8 oz pkg cream cheese, softened
1/2 C sugar
1 tsp cinnamon
Preheat oven to 350°. Grease sides and bottoms of 10 inch deep pie pan. In a medium bowl, mix together flour, salt, baking powder and pudding mix. Mix in butter, egg and milk and beat 2 minutes. Pour into pie pan. Arrange peach slices on top of pudding mixture. In a small bowl, beat cream cheese until fluffy. Add 1/2 cup of sugar and 3 tablespoons of peach syrup and beat for 2 minutes. Spoon over peaches to within 1 inch of pan edge. Mix sugar and cinnamon and sprinkle over top. Bake for 30 to 35 minutes.
Servings: 8
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: Peaches and Cream Pie
Article excerpt posted on en.intercer.net from Vegetarian recipes.
Seafood Delite Salad
An interesting vegetarian alternative for that seafood flavor!
1/2 C almonds, pre-soaked
1/2 C sunflower seeds, pre-soaked
1/2 C water, if needed
1/2 C celery, minced
1/4 C red onion, minced
1/4 C fresh parsley, minced
1/4 C lemon juice
1/2 tsp sea salt
1/2 tsp kelp powder
1/2 tsp dill weed (or fresh dill)
Process almonds and sunflower seeds through a Champion juicer with blank in place. Use very small amounts of water in alternating fashion if needed to process.
Put mixture into a bowl and add remaining ingredients and mix by hand. Chill and let sit a few hours to meld flavors.
Serve with crackers or wraps or on a bed of red tip lettuce. Will keep in a sealed container in the refrigerator for up to 1 week.
Variation: For salmon flavor, add carrot pulp to color and dill weed to taste. To make Tuno Crackers spread, put 1/2-3/4 C of the mixture onto a Nori sheet and cover with another sheet. Cut into 12 pieces and dehydrate at 110 degrees until crisp, approximately 6 hours.
Servings: ~2 cups of salad
Submitted by Nancy Riedesel
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: Seafood Delite Salad
Article excerpt posted on en.intercer.net from Vegetarian recipes.
Spinach-Scalloped Franks
If you’re not a spinach lover, this recipe might turn you around!
1 10-oz pkg frozen chopped spinach, cooked and drained
6 Tbsp margarine
1/2 C chopped onion
1/4 C unbleached white flour
1 1/2 C skim milk
2 C grated cheddar cheese
5 C boiled, pared, and sliced potatoes (about five medium)
1 20-oz can Loma Linda Big Franks, Worthington Veja-Links or Linketts, sliced
Cook spinach according to package directions. After cooking, drain well.
In a medium saucepan over medium-high heat, saute onion in margarine. Add flour to make a paste. Slowly add milk and whisk with wire whisk, stirring constantly until thickened. Add 1 1/2 C of the cheese to the white sauce. Stir in drained spinach. Set aside.
Arrange 1/2 of the sliced potatoes in a 9″ x 13″ baking dish. Top with 1/2 of the sliced links and 1/2 of the spinach mixture. Repeat, ending with spinach mixture. Top with remaining 1/2 C of cheese. Bake at 350° F for 40 to 50 minutes.
Servings: 15
Submitted by Debbie Shabo Wade
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: Spinach-Scalloped Franks
Article excerpt posted on en.intercer.net from Vegetarian recipes.
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