Vegetarian Entrees (main dishes, mostly for potlucks or company)
Oatmeal Patties
(from the kitchen of Nellie Engstrom, Knoxville, IA)
4 eggs, beaten (or 12 oz. pkg. firm tofu)
1 c. bread or cracker crumbs
1 lg. onion, chopped fine
1 c. quick oatmeal
1/2 c. ground nuts
1 c. celery, chopped (optional)
2 Tbl. soy sauce (or your favorite seasoning)
Mix well, fry in small amount of oil. Place in a casserole and cover with diluted mushroom soup (or milk sauce).
Bake until it bubbles (or may cover with the sauce and simmer in frying pan).
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| patties, before I added a sauce/gravy--a great Sabbath dinner treat |
Lentil Loaf
(from the kitchen of Nellie Engstrom, Knoxville, IA)
1 c. dry lentils
salt to taste (about 1 tsp.)
1/2 c. walnuts
1 lg. can evaporated milk (or water from lentils)
1/2 tsp. salt
3-4 c. cornflakes (can be gluten-free)
2 eggs (or egg replacement)
1/3 c. oil
1 onion, chopped
1/2 tsp. basil
Wash lentils, add water to cover well (about 4 cups)
Bring to a boil, turn off heat, cover, and let sit 30 min. Stir and cook until tender. Drain (unless using water), and salt to taste.
Add eggs, onion, oil, nuts, and milk to a blender and chop medium.
Add to lentils, along with seasonings.
Pour into greased casserole.
Bake 50 min. at 375 degrees.
Serve with tomato sauce or gravy.
Cottage Cheese Roast
(from the kitchen of Helen Foster, Knoxville, IA--may also have been Nellie's!)
1 lg. onion, chopped
1/2 c. nuts, chopped
1/2 c. milk
4 lg. eggs
Combine first four ingredients in blender.
5-6 c. cornflakes, or similar cereal, crumbled fine
1/2 c. oil
1 lg. box cottage cheese
seasoned salt, or favorite seasoning
Mix with rest of ingredients in lg. bowl and beat well (should be like thick mush).
Bake uncovered at 350 degrees for 1 hr.
Serves 8.
Salads
Tapioca Fruit Pudding
(from my kitchen, got the idea from an old Weimar College cookbook)
1 can Mandarin oranges
1 can pineapple tidbits
1 can fruit cocktail (light syrup)
1/3 c. small pearl tapioca
1/2 c. coconut
1-2 sliced bananas
1/2 c. nuts (optional)
Drain the juice from the fruit into a saucepan and add 1/3 c. small pearl tapioca. Let juice and tapioca sit for 5 min.
Heat juice and tapioca on stove, stirring constantly until it comes to a boil.
Remove from heat and add fruit from the cans.
Also add coconut, bananas, and nuts. It should start to thicken up right away.
Store in refrigerator.
Tabouli
(from the kitchen of Martha Bisharat, whose husband was from Lebanon--
we knew them in Idaho Falls)
1/2 c. bulgar wheat
2-4 c. water to cover
1/2 c. fresh parsley, chopped
1/3 c. onions, chopped
1-3 tomatoes, diced
1 med. cucumber, chopped
Dressing:
1/2 c. lemon or lime juice
1/4 c. olive oil
1/2 tsp. salt or garlic salt
Soak bulgar in water until soft.
Drain.
Chop vegetables finely.
Stir them into bulgar.
Combine dressing ingredients and stir into salad.
Serve on lettuce or in pita (pocket) bread.
Breads
Cornbread
(from the kitchen of Teresa, thanks to recipe on the Quaker box of cornmeal)
1 1/4 c. flour
3/4 c. cornmeal
1/4 c. sugar
2 tsp. baking powder
1/2 tsp. salt
1 c. milk
1/4 c. oil
1 egg, beaten
Combine dry ingredients.
Beat together wet ingredients before adding to dry. Stir gently, only until dry ingredients are moistened.
Pour into a 9 in. med., greased skillet or 8x8 greased casserole dish and bake 20-25 min., when inserted toothpick comes out clean.
9 servings
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| cornbread on the left, scalloped potatoes (another family favorite!) on the right (add some broccoli or other green vegetable to make a yummy meal!) |
Biscuits
(we like these or the cornbread with my crockpot soups and beans--
salad on the side, and you have a great meal)
2 1/4 c. flour
2 Tbl. baking powder
1/2 Tbl. salt
1 Tbl. sugar
3/4 c. shortening
1 c. cold milk
Mix dry ingredients. Cut in shortening (with two dinner knives, like for pie crust). Add milk slowly. Lightly knead with floured hands in bowl, then roll out on floured board into a rectangular shape. (As with pie crusts, it might be easier to roll if it gets cold in the fridge a bit.)
Fold rectangle in half (so your biscuits can be cut in half easily after they bake) and cut round shapes (use a cookie cutter or edge of a drinking glass).
Bake for 425 degrees for 20-25 min.
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