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Summer Squash Casserole

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Savory casserole that uses squash as it’s main ingredient. Enjoy!

6 C squash, cut in 1 inch cubes

1 C chopped onions
1 C grated carrots
1 C (8 oz) sour cream
1 C mushrooms
1 C Bell’s stuffing mix or any other brand
1 C mushroom soup
2 Tbsp melted margarine

Cook squash and onion in 1/2 cup of water for 5 minutes and drain off water. Mix carrots, sour cream, soup, mushrooms, and 1/2 cup of stuffing. Place in 2 quart casserole dish. Mix remaining stuffing mix with margarine and and place on top of squash mixture. Cover and cook at 350° for 30 minutes.

Servings: 6

Submitted by Carol Claus

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: Summer Squash Casserole

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

Pecan Rolls

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Nothing beats the smell of fresh sweet rolls in the air!

2 C scalded milk

1/2 C white sugar
1 tsp salt
1/2 C butter
2 pkgs dry yeast
1/4 C lukewarm water
1 egg, beaten
5 1/2 C white flour
1/2 C light Karo syrup
2 C light brown sugar
1/2 C whipping cream
3/4 C white sugar
cinnamon, to taste
pecans, as desired

Prepare first four ingredients. Scald milk and add sugar, salt, butter and stir until dissolved. Let cool and set aside.

Dissolve yeast in lukewarm water. Add to cool milk mixture. Add egg and flour. Mix well. Place in warm place, cover and let rise until double. While dough is rising, grease edges of 3 round cake pans. Combine syrup, sugar and cream. Divide into bottom of cake pans. Break pecans into pieces onto cream mix in pans as desired.

Punch down dough. Roll out on floured board to large rectangle. Spread with melted butter. Sprinkle with sugar/cinnamon mix. Roll dough like jelly roll. Cut into thirds. Cut each roll into 8 or 9 sections and place in cake pans. Cover and place in warm place and let rise until double. Bake at 350° for 30 minutes or until light to medium brown. Turn out onto rack and let cool.

Submitted by Mary K. Becker

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: Pecan Rolls

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

Marolyn’s Garbanzo Foo Young Patties

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Innovative dairy free version of the popular Egg FooYoung.

1/2 C warm water
1 tsp chicken style seasoning
1/2 C dry soy curls (use the crumbs)
1/3 C green onions, chopped fine
1/2 C celery, chopped fine
1/2 C carrots, grated fine
2 C fresh Mung bean sprouts
1/2 C small peas
1 tsp chicken style seasoning
1 C garbanzo flour
1 C water
1/2 tsp salt
1/2 tsp onion powder
2 Tbsp Ener-G Egg Replacer

In a bowl soak the soy curls, warm water and 1 teaspoon chicken style seasoning, while cutting up the vegetables. Cut the green onions, celery, carrots add the peas and the sprouts. Cut up soy curls. In a bowl mix 1 cup of cold water and 2 tablespoon egg replacer, whipping until foamy. Add garbanzo flour, 1 teaspoon of chicken seasoning, salt and onion powder. Add to the vegetables and stir. Pour mixture to form patties in a oiled non stick pan. Stir mixture each time you make a pattie. Serve with gravy.

Gravy:

2 C water
2 Tbsp cornstarch
1 Tbsp Bragg’s Liquid Aminos
1 Tbsp chicken style seasoning
1 Tbsp molasses

Combine ingredients well and heat in a small pan until mixture comes to a boil.

Servings: 6-7

Submitted by Marolyn Aronson

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: Marolyn’s Garbanzo Foo Young Patties

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

Macaroni Casserole

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Here’s a nice twist on one of the old comfort foods with the addition of vegetables.

2- 8 oz pkgs elbow macaroni

2- 10 3/4 oz cans cream of mushroom soup
1 1/2 lbs sharp cheddar cheese, grated
1/2 C margarine
2 lg green peppers, chopped
2- 4 oz jars pimento, chopped
2- 8 oz cans water chestnuts, drained and sliced
2- 4 oz cans button mushrooms, drained

Cook and drain macaroni. Stir soup and cheese (reserve some for topping) into warm macaroni. Saute onions and peppers in margarine. Add sauteed vegetables along with remaining ingredients to macaroni mixture. Place in casserole dish and sprinkle with remaining cheese and bake, uncovered, at 350° for 30 minutes or until bubbly.

Servings: 12-16

Submitted by Alicia Adams

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: Macaroni Casserole

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

Fresh Corn Salad

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Here’s a wonderful raw salad that you make ahead of time. Simple to prepare and big on taste.

kernels from 2 ears of corn (approx. 2 C)

1/2 C chopped green pepper
1/2 C halved grape tomatoes or cherry tomatoes
1 sm can black olives, sliced
1 sm sweet onion, diced
1/3 C herb-flavored Feta cheese, crumbled

Toss all ingredients together and marinate in refrigerator.

Servings: 6

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: Fresh Corn Salad

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

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