Recipes Included On This Page Vegetarian Lentil Loaf Vegetarian Oriental Brown Rice Salad Versatile Onion and Pepper Relish Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Vegetarian Lentil Loaf Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 6-05 May 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/8 cups green lentils 2 1/4 cups water 6 slices white bread -- torn into small pieces 2 eggs 1 cup vegetable broth 2 tablespoons tomato paste 1/2 teaspoon dried basil 1/4 teaspoon garlic powder 1/2 teaspoon ground black pepper 1 teaspoon dried parsley 1 tablespoon olive oil 1 packet dry vegetable soup mix 1/3 cup dried bread crumbs Combine lentils and water in a small saucepan. Bring to a boil. Reduce heat and simmer until tender, about 40 minutes. Preheat oven to 400 degrees F. Grease a 9x5-inch loaf pan. In a large bowl, mix together 2 cups cooked lentils, bread, eggs, broth, tomato paste, basil, garlic powder, black pepper, parsley, olive oil and dry soup mix. Spread into prepared pan. Bake for 40 minutes. Sprinkle top with dry bread crumbs and continue baking another 10 minutes. Let sit for 10 minutes before serving. Makes 6 to 8 servings. "This vegetarian staple features a crunchy bread crumb topping. Make it the centerpiece of your meal and serve with a savory vegetarian gravy, mashed potatoes and English peas." Contributed to the FareShare Gazette by Dancer^; 4 May 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 151 Calories; 5g Fat (32.4% calories from fat); 5g Protein; 20g Carbohydrate; 2g Dietary Fiber; 63mg Cholesterol; 678mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1 Fat. * Exported from MasterCook * Vegetarian Oriental Brown Rice Salad Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 6-05 May 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups cold cooked brown rice 1/4 cup peanut oil 1 teaspoon salt 1/2 teaspoon pepper 1 teaspoon sugar 1 teaspoon roasted sesame oil 1 medium carrot -- peeled and diced 1/2 cup chopped snow peas 1/2 cup frozen corn kernels 1/4 cup rice vinegar 1 celery stalk -- diced 1/2 red bell pepper -- diced 3 green onions -- chopped 2 tablespoons chopped fresh parsley Place the rice in a large mixing bowl. In a small mixing bowl, combine the peanut oil, salt, pepper, sugar and sesame oil. Stir until the sugar dissolves, then pour over the rice, toss and set aside. Steam the carrot, snow peas and corn in or over a small amount of boiling water for 1 minute. Rinse the vegetables in cold water. Drain and stir the vegetables into the rice. Add the remaining ingredients and toss to mix well. Refrigerate for 1 to 2 hours and serve cold. Contributed to the FareShare Gazette by Dancer^; 9 May 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 108 Calories; 9g Fat (72.5% calories from fat); 1g Protein; 7g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 368mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Versatile Onion and Pepper Relish Recipe By :Vegetable Gardening Encyclopedia Serving Size : 5 Preparation Time :0:00 Categories : Volume 6-05 May 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 large onions -- (6 to 8) 4 medium sweet red peppers -- (4 to 5) 4 medium green peppers -- (4 to 5) 1 cup sugar 1 quart vinegar 4 teaspoons salt This versatile relish is perfect on burgers, franks, or spread in a thin layer inside toasted cheese sandwiches. The recipe makes five 1/2 pint jars. You will need the basic equipment plus a food grinder or mill. 1. Organize and prepare ingredients, equipment, and work area. 2. Peel and cut onions into quarters. Stem and seed peppers. Put them through the coarse blade of a food grinder, or chop coarsely. 3. Combine chopped vegetables in large preserving kettle with all remaining ingredients. 4. Heat to boiling, then reduce heat and boil slowly 45 minutes, or until slightly thickened, stirring occasionally. 5. Ladle into hot jars to within 1/4 inch of tops. Run a slim, non metal tool down along the insides of jars to release any air bubbles. Add additional relish to within 1/4 inch of tops, if necessary. 6. Wipe tops and threads of jars with a damp clean cloth. 7. Put on lids and screw bands as the manufacturer directs. 8. Process in boiling water bath 15 minutes. Follow the basic steps for boiling water bath canning, 10 through 18. Source : Vegetable Gardening Encyclopedia Typos by Dorothy Flatman 1995 Contributed to the FareShare Gazette by Jim; 12 May 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 283 Calories; 1g Fat (1.6% calories from fat); 3g Protein; 75g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 1715mg Sodium. Exchanges: 4 Vegetable; 3 1/2 Other Carbohydrates.

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