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Blender-Grated Potato Casserole

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A creative time saver that uses your blender to prepare this dish.

1 C 1% low-fat milk*
3 eggs*
1 1/2 tsp salt
1 C cubed cheddar cheese*
1 Tbsp dried parsley
1 sm onion, quartered
4 med potatoes, cubed

Put ingredients in blender in order listed. Cover blender and run on high just until potatoes are bit-sized pieces. Pour mixture into a lightly greased casserole dish. Bake at 350° F for 1 hour.

*Lite Version Substitution

1 C skim milk
3/4 C egg substitute
1 C cubed reduced fat cheddar cheese

Servings: 8

Submitted by Debby Shabo Wade
Recipe by Judy Wendy

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: Blender-Grated Potato Casserole

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

Broccoli-Swiss Cheese Casserole

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This delightful blend of broccoli, cheese and faux bacon strips make this a healthy and light entree.

1/4 C water

3 C fresh broccoli flowerettes
1/4 chopped onion
1 C whole corn (frozen or canned)
1/2 C grated Swiss cheese*
1 Tbsp margarine
2 C cottage cheese (large or small curd)*
2 eggs*
1/4 C unbleached white flour
1/4 tsp salt
4 dashes hot sauce
8 slices uncooked Morningstar Farms Breakfast Strips, cut into small pieces
1/3 C seasoned dried bread crumbs

In a large saucepan over medium-high heat, cook broccoli and onion in water until tender but crisp. Drain.

In large bowl, combine broccoli and onions, corn, and Swiss cheese. Stir.

In blender put margarine, cottage cheese, eggs, flour, salt, and hot sauce; blend till smooth. Pour over vegetable mixture. Stir till mixed. Pour into square baking dish. Bake in microwave or 350° F oven till bubbly.

Combine bread crumbs and Breakfast Strips and sprinkle on top. Bake a few minutes longer.

*Life Version Substitution

1/2 C grated reduced-fat Swiss cheese
12 oz firm tofu, drained and crumbled
1/2 C egg substitute

Servings: 8

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: Broccoli-Swiss Cheese Casserole

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

Sugarless Fruit Cake

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Wonderful sugar free fruit cake…has the option of using dried apricots or cranberries instead of raisins in the recipe.

2 C raisins

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 have 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. Bake at 350° for 1 hour or until baked through. Remove from oven and cool over night before slicing.

Servings: 25-28 slices

Submitted by Lois Gill

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: Sugarless Fruit Cake

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

Fruit-Nut Breakfast Rolls

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Naturally sweetened rolls that are made with preprepared dough to shorten the prep time. Dee-lish!

1/2 Cup pineapple juice

40 dates
1 banana
coriander, as desired
raisins, as desired
chopped nuts, as desired
prepared 2-2 1/2 lbs of basic bread dough

Place in blender pineapple juice, dates and banana and blend until smooth. Grease baking pan and spread a little of the filling mixture on the bottom of pan. Sprinkle with nuts.

Roll out dough to a 1/4 inch thick rectangle on a lightly floured board. Spread filling mixture over dough. Sprinkle with raisins, nuts and coriander. Roll up as for a jelly roll. Slice into 1 inch rolls and turn cut slices down onto fruit mixture in baking pan. Cover and let rise 45 minutes or until rolls in pan touch each other. Bake at 350° for 20-30 minutes or until done. Leave rolls in pan to cool and prepare glaze.

Glaze:

1 C dry soy milk powder
1/4 C honey
1 tsp vanilla
3 tsp water or as needed for desired consistency to drizzle

Beat together until smooth. Drizzle over warm rolls. Serve when glaze becomes thickened on rolls.

Servings: 6

Submitted by Kimberly Kyle

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: Fruit-Nut Breakfast Rolls

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

Enchiladas

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Savory and spicy enchiladas, a favorite Mexican dish of many. Tastes even better as leftovers.

2 lg onion, chopped fine

2 lg stalks of celery, chopped fine
1 1/2 to 2 C bell pepper, chopped fine
1/2 C oil
1 can RediBurger
1 1/2 cans vegetarian refried beans (3-4 C)
2 lg cans tomato paste
2 pkg enchilada seasoning mix
pinch of garlic powder
pkg of tortillas
Shredded Cheddar or Jack cheese, optional

Saute onions, celery, and bell pepper in oil and water. Mix the other ingredients into a mixture that it is thick not too thin. Roll into tortillas. Oil casserole dish and place enchiladas. Spread tomato sauce over the top of rolled tortillas. Drizzle water and oil if desired on top. Sprinkle cheese on top if desired. Bake at 350° for  45 minutes to 1 hour.

Submitted by Pearl Otis

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: Enchiladas

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

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