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Divan Cream Sauce

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Creamy and slightly tart sauce that would be great over vegetables or entrees.

2 Tbsp margarine
2 T flour
1 C skim milk
1 Tbsp lemon juice concentrate
1 C sour cream

In medium sauce pan over medium heat, melt margarine. Add flour to make a thick paste. Slowly add milk and whisk till smooth. Cook until thickened. Remove from heat and add lemon juice and sour cream and whisk until smooth. Serve Warm.

Serving Suggestions: Spoon over patties or roasts. Can be used on vegetables as well.

Servings: 2 1/4 cups (approximately 15 servings)

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: Divan Cream Sauce

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

Vegetarian Stroganoff

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A “yummy to the tummy” vegetarian version of Stroganoff.

1 pkg (8 oz) egg noodles
1 C Morning Star Burger Crumbles
1- 10 oz can cream of mushroom soup
1 1/2 Tbsp cooking oil
1 1/2 C sour cream
12 C onion, chopped

Cook noodles as directed and then drain. While noodles are cooking, saute onions in oil until almost transparent. add Burger Crumbles and continue to cook for about 10 minutes, stirring occasionally. Add sour cream and mushroom soup to skillet. Simmer for 5 to 10 minutes. Combine sauce with noodles and serve.

Servings: Approximately 5

Submitted by Michele Heath

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: Vegetarian Stroganoff

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

Vegetarian Chili Tamale Casserole

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Tasty casserole that uses a few prepared ingredients to speed up cooking time.

3 20-oz cans Natural Touch Spicy Chili
2 12-oz cans whole kernel corn, drained
1 lg green pepper, chopped
2 Tbsp chili powder
1 tsp garlic powder
1/2 tsp ground cumin
1 C ketchup

Crust:

1 16-oz can Marie Callender’s Corn Bread Mix
1 1/2 C water

In a large saucepan over medium-high heat, combine chili, corn, pepper, seasonings, and ketchup. Cook until hot, stirring often.

Spray a 9″ x 13″ baking dish with vegetable spray. Pour chili mixture into baking dish.

Prepare corn bread mix according to package directions. Drop by spoonfuls on top of casserole. Mixture spreads so do not try to cover casserole completely. Bake in 400° F oven for 25 to 30 minutes or until crust is golden brown.

Servings: 20

Submitted by Debby Shabo Wade
Recipe by Dian Lawrence

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: Vegetarian Chili Tamale Casserole

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

New Year, New Heart

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Photo by Pexels

Dear God: It’s a new year! Thank you for fresh opportunities to live for you and others. In Psalm 65:11, I read “You crown the year with a bountiful harvest.” May your incredible blessing be with me in 2016. Please use me to share your love with a hurting world. 

Remind me each day to spend time with you in prayer – to learn your will. I know that life will be much better with prayer as an ongoing part of my walk with you. Put a “new song in my mouth.” Let me praise you daily with a grateful heart for all your mercies. Lord Jesus, I want a new heart, filled with gratitude for the gift of salvation. 

Also give me a new spirit that is positive and uplifting to others and a testament to you. I look forward to the day when you create a new heaven and a new earth. Father, may this be the year. 

Please come and walk with me. Amen!
Written by Bud Roberts. Used with permission.

Read more at the source: New Year, New Heart

Article excerpt posted on en.intercer.net from Online prayers.

Vegetarian Shepherd’s Pie

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A real “stick to your ribs” meal!

1 1/2 lbs meatless ground beef replacement

2 cans (8 oz) tomato sauce
10 oz bag frozen peas and carrots
1 container (25 oz) fully prepared garlic
mashed potatoes

In a large skillet cook meat replacement over medium heat. Add tomato sauce and peas and carrots. Boil. Lower heat to medium and simmer 5 minutes. Heat mashed potatoes in microwave following package directions. Spread potatoes over the mixture in the pan. Wrap handle in foil and place skillet under broiler until potatoes are nicely browned.

Submitted by Becky Pacuch

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: Vegetarian Shepherd’s Pie

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

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