Category Archives: Vegetarian

For Brunch, Lunch, Supper

Posted on October 9, 2013 by | Leave a comment

On half an English muffin, buttered, place 1 poached egg and avocado slices. Top with hollandaise sauce.

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Posted in Breakfast, Entrees, Jeanne and Tim's Recipes, Vegetarian

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Humus

Posted on October 9, 2013 by | Leave a comment

1 can chick peas (garbanzo beans), mashed (do not drain)
Pinch garlic salt
3 T lemon juice, more if desired
Tahini—as much as needed until beans are creamy

Mix thoroughly. Dip or main dish with Lebanese bread and tomatoes.

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Posted in Appetizers and Dips, Jeanne and Tim's Recipes, Original Cookbook, Vegetarian

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Soyburgers

Posted on October 8, 2013 by | Leave a comment

Saute 2 T chopped green onion in 2 T oil.
Mix into: 1 c cooked soybeans, chopped in blender
1 c cooked brown rice
½ c grated cheese
1 c toasted sesame and/or sunflour seeds, ground in blender
1/3 c whole wheat flour
1 t salt
2 t soy sauce
½ t basil
Form into patties. Bake at 350 for 30 minutes. Top with cheese. Bake until melted. Serve on buns. Makes 8.

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Posted in Entrees, Maureen and Ron's Recipes, Original Cookbook, Vegetarian

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Tofu

Posted on October 8, 2013 by | Leave a comment

Tofu has been a mainstay in the Orient for hundreds of years and a mainstay in our house for several of those. Because we prefer to eat very little meat, we eat a lot of vegetarian dishes like cheese crepes, enchiladas and manicotti, spaghetti marinara and soyburgers—and tofu. Tofu is a soybean curd available in most fresh produce departments. It’s high in protein and low in cholesterol. It should be stored in water and the water changed daily. We use it in broth with vegetables for soup. We use it in stir fry and lasagna. And the kids like it best sliced and breaded in corn meal, lightly fried and doused in soy sauce.

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Posted in Entrees, Maureen and Ron's Recipes, Original Cookbook, Vegetarian

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Burekas

Posted on October 8, 2013 by | Leave a comment

Served at Jeanne and Tim’s rehearsal dinner.

Mix ½ pound feta cheese, ½ pound cream cheese, 1 pound small curd cottage cheese, and 2-4 eggs in mixer until well blended. Melt 1/3 – 1/2 pound butter or margarine. Using ½ – 4/5 pound filo (strudel) dough, thawed, lay out whole leaves (2 or 3 at a time) on a greased cookie sheet. Spread with melted butter, then spread thinly with cheese filling. Lay out 3 or 4 more sheets and repeat above with butter and cheese, 6-7 times. Spread top layer with butter. Bake at 325 for 30 minutes.

Watch—when it’s getting brown on top, it’s done.

Use as main dish, side dish, or cut into squares as appetizers. Must be served immediately.

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Posted in Appetizers and Dips, Entrees, Maureen and Ron's Recipes, Original Cookbook, Sides, Vegetarian

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Blue Cheese Quiche

Posted on October 8, 2013 by | Leave a comment

From J. Child. Excellent in small pieces for appetizers.

8” pastry crust, partially baked
Blend in mixer:
3 oz blue cheese
6 oz cream cheese
2 T butter
3 T whipping cream
Stir in:
½ T minced fresh chives
½ t green onion
2 eggs
Pour into shell. Bake at 375 for 25-30 minutes.

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Posted in Appetizers and Dips, Entrees, Maureen and Ron's Recipes, Original Cookbook, Vegetarian

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Fool Proof Cheese Souffle

Posted on October 8, 2013 by | Leave a comment

Lois’ sister Kathy passed on this light and easy family favorite.

6-8 slices white bread, cubed, without crusts
1 c grated cheddar cheese
1/3 c margarine
3 eggs
1 ½ c milk
Salt and pepper

Grease casserole. Alternate layers of bread and cheese. Other ingredients can be added with cheese like onions, bacon, mushrooms, peppers, etc. Beat eggs with melted margarine. Add milk and beat again. Pour over bread and cheese and allow to stand several hours or overnight. Place in hot water at 450 for 4 minutes. Reduce heat to 325 and bake until brown and knife comes out clean. Takes about 1 to 1 ½ hours. Serves 4.

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Posted in Entrees, Original Cookbook, Tom and Lois's Recipes, Vegetarian

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Spinach Crunch

Posted on October 8, 2013 by | Leave a comment

This dish should be called “spinach sneak” because it is so tasty that even the kids will eat it and not recognize the taste of spinach, which they hate.
3 c. Rice Chex cereal crushed to 1.5 c
1 t onion powder
3 T melted margarine

Combine above and set aside.

8oz Philadelphia cream cheese
5 oz evaporated milk
2 t lemon juice
¾ t salt
Dash pepper
1 egg, well beaten
10 oz frozen chopped spinach, cooked and drained.

In saucepan, combine cream cheese, milk, lemon juice, and seasonings. Cook over low heat until smooth. Add egg. Stir constantly until sauce thickens. Stir in spinach until well blended. Turn into shallow 1 ½ quart dish. Cover with crumbs. Bake at 350 for 20 minutes. Serves 8.

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Posted in Original Cookbook, Sides, Tom and Lois's Recipes, Vegetarian

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Cabbage Slaw

Posted on September 20, 2013 by | Leave a comment

Cut head of cabbage in two and cut fine the tender leaves.  Put in dish and mix some mayonnaise dressing with little sugar and heat together. Add little sour cream, also put small piece of onion, cut fine, and if you have sweet pickle juice put some in the slaw.

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Posted in Lollie's Recipes, Original Cookbook, Sides, Vegetarian

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Convent Pie

Posted on September 20, 2013 by | Leave a comment

½ c cooked macaroni, add 1 cup coffee cream, 1 Tbsp green pepper, 1 Tsp parsley, 3 eggs, 1 cup bread crumbs (about two slices), ½ c grated cheese, ¼ c melted butter, 1 teasp onion juice. Mix all together, grease pan and bake 45 minutes at 350°.  Serve with mushroom soup.

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Posted in Entrees, Lollie's Recipes, Original Cookbook, Vegetarian

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