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Roast Mounds

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Delicious recipe for a large group…probably won’t be many leftovers!

2 C walnuts

2 C cheese (half cottage cheese and cheddar)
4 Tbsp dried onion or 2 fresh ones, chopped fine or blended
6-8 eggs
2 C bread stuffings or crushed cornflakes
1 tsp seasoned salt or garlic
4 cans mushroom soup
1 lg carton of sour cream, thinned with a little water

Preheat oven to 275°. Blend eggs and cheese in blender. Place in bowl. Crush stuffing and add to bowl. Add onions and seasoning. Blend well. Use a ice cream scoop to form mounds with the mixture. Place mounds in a large casserole dish.
 

In a separate bowl, mash the 4 cans of mushroom soup and mix with thinned sour cream. Pour this mixture over the mounds in casserole dish. Sprinkle generously with grated cheese. Bake for one hour.

Submitted by Patricia Otis

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: Roast Mounds

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

Taco Salad

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Serve this tasty salad as part of a meal or with larger servings making it a complete meal in itself.

1can vegetarian chili

16 oz pkg corn chips
1 head iceberg lettuce, chopped or torn into bite size.
2 C grated cheese
1 large avocado, diced
2 large tomatoes, diced
Catalina or Tomato dressing
black olives for garnish

Stir chili until pouring consistency. Layer lettuce with one ingredient between each layer. Toss at last minute to give good appearance. Top with black olives. Serve with extra salad dressing on the side.

Serving: 4

Submitted by NA

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: Taco Salad

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

Tofu Mayonnaise

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Here’s a dairyless version of regular mayo that’s simple to prepare.

1/2 block of a 12-14 oz plastic tub (firm or extra firm) or 1 aseptic package

1/4 C lemon juice
1 1/2 tsp honey
1 tsp dry mustard or prepared Dijon mustard
1 tsp nutritional yeast
1/2 tsp sea salt
1/2 C oil

Drain and paper towel the tofu to absorb water. Crumble into a blender of food processor. Add all ingredients except oil and blend until very smooth. Very slowly add oil in a thin stream until thick. Will thicken considerably more during refrigeration. Will keep a week to 10 days.

Submitted by Shari Beaver

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: Tofu Mayonnaise

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

Pear and Cheese Salad

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This salad is simplicity itself! Children and beginning cooks can certainly assemble this with little effort.

1 head of green leaf lettuce

1 can of pears
Cheddar cheese, shredded

Lay leaf lettuce on a salad plate. Place 2 halves of pear on top of lettuce. Top pears with sprinkles of Cheddar cheese and then top with mayonnaise.

Submitted by Cheri Jenkins

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: Pear and Cheese Salad

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

Three Bean Salad With Lime Cilantro Dressing

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A savory and tangy accented bean salad that will serve a crowd at dinner or at any function.

2 C cooked green beans, cut into about 1 1/2 inch length

1 1/4 C cooked garbanzo beans or 1 can beans, drained
1 1/4 C cooked kidney beans or 1 cam beans, drained
1 sm red onion, thinly sliced
1 tsp olive oil
1 Tbsp fresh lemon juice
2 Tbsp lime juice
1 Tbsp honey
1/2 tsp garlic powder
1/2 tsp salt
2 Tbsp fresh cilantro, chopped
1 Tbsp fresh parsley, chopped
Fresh sprigs of parsley or cilantro for garnish

If using fresh green beans, wash and cut into 1 1/2 inch lengths. Steam 5-10 minutes until barely tender. Remove from steamer. If using frozen beans, microwave for about 5 minutes. Place beans and onions in a bowl and mix.

Prepare salad dressing by beating the lemon juice, lime juice, garlic and salt together with a fork or wire whisk until well mixed. Stir in cilantro and parsley. Pour dressing over beans and onions. Cover and marinate at room temperature for about 30 minutes. Mix again and chill for another 30 minutes. Toss again before servings. Garnish with fresh parsley or cilantro sprigs.

Servings: 8

Submitted by Susan Lewis

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: Three Bean Salad With Lime Cilantro Dressing

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

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