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Potato Roast

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Cooking is a breeze with this recipe…

1/2 C boiling water
11/2 C dry Loma Linda Vita-Burger
1 C grated cheddar cheese*
3 C frozen hash brown potatoes (or 3 C grated potatoes)
1 10.75 oz can cream of mushroom soup
3 eggs*
1/2 C chopped onion

In a small bowl, add Vita-Burger to boiling water. Let soak while preparing other ingredients.

In a large bowl, combine all ingredients—including Vita-Burger—and pour into a greased 9″ x 13″ baking dish. Bake at 350° F for one hour.

*Lite Version Substitution

1 C grated low-fat cheddar cheese
3/4 C egg substitute

Servings: 12

Submitted by Debby Shabo Wade
Recipe by Aileen Andres Sox

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: Potato Roast

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

Orange-Buttermilk Jell-O

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Orange-Buttermilk Jell-O…you might think it was orange sherbert! Try adding fruits or vegetables to the Jell-O for variations.

2 C reconstituted frozen orange juice
1 3-oz package orange Jell-O
2 C buttermilk

In a small saucepan bring orange juice to a boil. Dissolve the orange Jell-O in orange juice. Remove from heat and add buttermilk. Pour into a mold. Refrigerate until ready to serve.

Unmold onto platter and garnish with red leaf lettuce and fresh fruit of your choice.

You would think it was orange sherbet. Sooo easy. Try adding fruits or vegetables to the Jell-O for variations.

Servings: 8

Submitted by Debby Shabo Wade 
Recipe by Shirley Juhl

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: Orange-Buttermilk Jell-O

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

Sugarless Fruitcake

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Scrumptiously sugar free, this fruitcake allows for your choice of optional dried fruits.

2 C raisins/dried cranberries/apricots,etc.

1/2 lb dates
2 tsp cinnamon
juice and rind of one orange
2 C water
3/4 tsp salt
3/4 C oil
1 tsp nutmeg

Boil together for 5 minutes. Make sure that dates are softened. Remove from heat and cool.

Add:

1 C chopped walnuts or pecans
2 tsp vanilla
2 C whole wheat flour
1 tsp baking powder
2 tsp baking soda

Mix well. Spread into 2 loaf pans (8 by 4 by 3). Bake at 350° for 1 hour until baked through. Remove from oven and cool overnight before slicing.

Servings: 25-28

Submitted by Lois Gill

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: Sugarless Fruitcake

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

Stuffed Mushrooms

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Served either as a delicious appetizer or as a special snack, you can’t go wrong with this recipe!

1 lb lg white mushrooms

1/4 C margarine, melted
1 C Italian bread crumbs
1/4 C finely chopped onion
1 Tbsp lemon juice
1/2 C chipped fresh parsley
1/4 tsp salt
1/8 tsp each: thyme, marjoram, garlic powder
2 Tbsp Parmesan cheese (omit for vegan recipe)

Clean mushrooms, remove stems and set aside. hollow out each slightly. Chop stems and combine with the rest of ingredients, except Parmesan cheese in microwave bowl. Microwave 2-3 minutes, stir and cook another 2-3 minutes. Stuff mushroom caps with filling and place on cookie sheet. To with Parmesan cheese. Bake at 375°  for 10 minutes. Broil 3-4 minutes until lightly browned. Serve at once.

Servings: 6-8

Submitted by Betty Fike

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: Stuffed Mushrooms

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

Noodle Casserole Deluxe

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This is a hearty noodle dish that serves a crowd. Can be made in advance and frozen.

12-16 oz of your favorite type of noodle

1lb or a lg head of fresh broccoli (can use frozen florets or pieces)
1-12.5 oz can Worthington Fri-Chik, drained and diced (reserve liquid)
Seasoned bread crumbs or corn flake crumbles

Cashew Sauce:

2 1/4 C raw cashews
3 C water
3 heaping Tbsp Brewers Yeast
3 Tbsp onion powder or dried onion flakes
1 1/2 tsp garlic powder
3 tsp salt
3 Tbsp lemon juice
3/4 C oil
Liquid from Fri-Chik

Cook noodles according to package instructions, rinse and drain. Put into a large mixing bowl, set aside. Prepare broccoli by cutting up into thumb nail size pieces. Add broccoli and Fri-Chik to cooked noodles. Put all the cashew sauce ingredients into a Vita-Mix or blender and run on high until liquefied. Pour over the noodle mixture and mix well. Pour into greased casserole dish and cover. Bake at 350° for one hour. Remove lid and sprinkle with bread or corn flake crumbs and return to oven until browned.

This dish can be made ahead of time and frozen before baking. Thaw overnight in refrigerator before baking.

Servings: 10-12

Submitted by Ginny Frost

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: Noodle Casserole Deluxe

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

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