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Swiss-style Green Beans

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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.

Cream of Cauliflower Soup

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A warm and satisfying soup that is dairy free.

Tbsp olive oil

1 C diced onion
6 C water
1/2 C chicken style seasoning
1 tsp onion powder
1 Tbsp dried parsley
1 C diced celery
2 C diced potatoes
2/3 C shredded carrots
1 C raw cashews
2 C water
1 1/2 C chopped fresh cauliflower
1 C frozen peas

In a large 4 quart pit, saute onions in olive oil until clear. Pour in 6 cups of water adding seasonings and bring to a boil. Add celery, potatoes and carrots, simmer over low heat until cooked.

Place cashews and 2 cups of water in a blender. Blend until creamy and smooth. Add blended mixture to soup and bring to a boil, stirring constantly. Reduce heat. Add fresh cauliflower and peas 5 minutes before serving time.

Servings: 6

Submitted by Yvonne Chant

Read more at the source: Cream of Cauliflower Soup

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

Breakfast Pudding

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A healthy version of bread pudding that makes a special breakfast treat!

4 C brown rice, millet or buckwheat, cooked 
       (rice =1 1/3 C dry + 2 2/3 C water; millet or buckwheat = 1 C dry + 3 C water)
1 C raisins, or other chopped dried fruit
1/4 C raw slivered almonds or pecans or other nut pieces
1 Tbsp pineapple juice, concentrated
1 C cashews, washed and sterilized, or raw almonds
2 C water
1/2 C dates, chopped
1 tsp vanilla
2 Tbsp pure maple syrup

Mix first 4 ingredients toegether and spread into an 8×12 cake pan. Blend remaining ingredients in a blender and pour over first mixture. Mix well.

Bake at 350° until set, about 45 minutes.

Servings: 12 squares

Submitted by Bonnie Sue Patten

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: Breakfast Pudding

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

Meatloaf II

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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.

Old-Fashioned Bread Pudding

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Grandma and Grandpa had this dessert when they were growing up!

1 lb French bread

4 C skim milk
2 C granulated sugar
3 eggs (or 3/4 C egg substitute)
1 1/4 C raisins
1 C chopped pecans (optional)
2 Tbsp vanilla extract
 

Imitation rum sauce:

1/4 C sugar
1 Tbsp cornstarch
1 C skim milk
1/8 tsp salt
1 1/2 tsp imitation rum extract
1 tsp margarine
1 tsp vanilla extract

Tear or cut bead into 1″ pieces. Place in a large bowl. Add milk and let stand until milk is absorbed into bread.

In a large bowl, combine sugar, eggs, raisins, nuts, and vanilla. Beat till mixed. Add to bread mixture, stirring well. Pour into greased 9″ x 13″ pan. Bake at 350° F for 40 minutes or until set.

In a small saucepan over medium-high heat, mix sugar, cornstarch, milk, and salt. Bring to a boil and cook until thickened. Remove from heat and add rum extract, margarine, and vanilla.
Serve pudding warm with warm rum sauce.

Servings: 20

Submitted by Debby 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: Old-Fashioned Bread Pudding

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

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