OATMEAL PATTIES
 Posted on April 8, 2001, 11:51 pm

Ingredients:

• 1 Cup of Oatmeal
• 1/2 Cup Bread Crumbs -(3 Seed Bread is best)
• 1 Cup of Steamed Brown Rice
• 1 Onion
• 4-6 Carrots -(Depending on size & taste)
• 2 Large Potatoes
• Seasoning -(Mrs. Dash, Garlic Powder or Garlic Salt)
• Chicken/Beef Or Vegetable Bouillon (Vegetable is best or a substitute like McKay's )
• Yeast
• Mushrooms

Directions:  

*Steam brown rice. Mix rice in large bowl with dry ingredients. Set bowl to side.

*Saute potatoes and onions in large skillet. Halfway through, add carrots. Finish sauteing.

*Add saute vegetables to brown rice and dry ingredients in bowl.

Add mushrooms. Mix well.

*In a small pot, add 1 cube of Vegetable bouillon (or Chicken or Beef flavored) to 1 cup of boiling water to make broth (according to instructions on can or package).
Slowly pour liquid (broth) into mixture. Just enough to moisten to make patties.

*DO NOT GET MIXTURE TOO WET (if so add more bread crumbs and a little more oatmeal). IF TOO DRY, add a little more broth.

*Season to taste.

*Form ingredients into patties. Lightly oil cookie sheets (once).

*Cook in a preheated 350-375 degree oven for 15 minutes.

Turn patties over and cook for another 10-15 minutes, or until brown and done. patties should be firm but not hard when done. Do not overcook.*

Ingredients:

Yield: 1 servings

*Stir in chocolate chips, coconut and nuts, if desired. If too dry add a little more butter or
margerine (melte) and mix well.

*Drop by rounded tablespoons onto ungreased cookie sheet. Bake 8 to 10 minutes or until lightly browned. Cool slightly; remove from cookie sheet to wire rack. Cool completely. About 5 dozen cookies.

High Altitude Directions
*Increase flour to 2-2/3 cups. Decrease baking soda to 3/4 teaspoon.
*Decrease granulated sugar to 2/3 cup. Decrease packed light brown sugar to 2/3 cup. Add 1/2 teaspoon water with flour. *Bake at 375 degrees F, 5 to 7 minutes or until top is light golden with golden brown edges.

Baklava (Rolled Variety)

Directions:
*Spread out one sheet of filo dough. Dab or lightly brush with oil. 

*Over this, place another sheet of filo dough. Brush 2nd sheet with oil and sprinkle lightly over whole sheet with dry filling (nuts, sugar and cinnamon). Place a third sheet of filo dough over first two, sprinkle with oil and lightly sprinkle dry filling. Roll the 3 sheets up tightly as you would a jelly roll. Slice diagonally into 1 inch pieces and place on a lightly greased cookie sheet.

*Repeat until all the filo dough and filling have been used, using three sheets for each roll. Brush tops of baklava pieces with melted margarine and sprinkle with sesame seeds.

*Bake at 350 degrees for 20 minutes. While baking, prepare syrup in a saucepan. Heat honey, sugar, and water together and bring to a boil. Don't overcook. Let cool a bit and then pour over baklava pieces (which you have
placed on their sides in a jelly roll pan so the syrup seeps into the pastry. You can turn them once to make sure they are completely saturated.

*
When ready to serve, place in little paper cups. Look very elegant on a sweet table.

Coconut Cream Cake

Ingredients:

• 1 pkg Duncan Hines Yellow Pudding Cake Mix

• 1 Block Softened Butter 

• 2 tsp Baking Powder

• 3 pkg Frozen Coconut

• 1-1/2 cup Sugar

• 1/2 cup Water

• 2 Boxes Whipping Cream

• 1 lb Sifted Powdered Sugar

• 1/2 Block Butter

• 3-4 tbs Milk As Needed

Directions:
*Mix cake mix and baking powder. Sift the cake mix. Then add 1 block butter and follow directions on the box. Bake at 325°F till toothpick comes out clean when stuck in the middle (15-20 minutes). 

*Place 1 dipper of dough per pan. Mix sugar, water and coconut; cook to proper consistency (approximately 30-40 minutes). Whip the whipping cream until thick and holds peak. Put the cake together with; a layer of cake, a layer of cooked coconut, and a layer of whipped cream. Repeat for next layer.

Icing
Mix powdered sugar, and butter adding milk a little at a time to the proper spreading consistency.
Yield: 12 Servings
NOTE: One box of cake mix makes three 9" layers.
NOTE: May use regular cake mix and add 1 box instant vanilla pudding and One 10 oz can 7-up. Add pudding, baking powder, and 4 eggs (beat yellow and whites separately before adding) add 7-UP and 1 block of melted butter.

Lemon-Vanilla Angel Food Cake

Ingredients:

• 1-1/2 cups egg whites 

• 1 cup all-purpose flour, or 1-1/4 cups cake flour 

• 1-1/4 cups granulated sugar, or 2-1/2 cups

• confectioners' sugar 

• 1-1/2 teaspoons cream of tartar 

• 3 tablespoons freshly squeezed lemon juice

• 1 teaspoon vanilla extract

• powdered sugar 

Directions:

*A 10 x 4-inch tube pan or a 9 to 10-inch round cake pan with sides at least 3 inches high (a removable bottom is helpful) 

*Check that one rack is in the middle of the oven and heat the oven to 325 degrees. Pour the egg whites into the bowl in which you will be making the batter. If the pan has a removable bottom, do nothing to it. If it does not, lightly butter the bottom. Line the bottom with waxed paper or parchment paper cut to fit, and lightly butter the paper. 

*Thoroughly mix the flour and 1/4 cup of the granulated sugar or 1/2 cup of the confectioners' sugar in a small bowl. Have all ingredients and tools at hand. 

*Beat the egg whites with an electric mixer on medium speed for about 2 minutes, until frothy and well broken up. Add the cream of tartar and increase the speed to medium-high. Beat until the whites lose their yellow cast, greatly increase in volume, and start to turn white. With the mixer running, slowly sprinkle the remaining sugar over the whites. Beat until the whites become very thick, very glossy, and white, and the beaters leave a deep trail. Depending on the mixer, this need only take about 3 minutes total. Beat in the lemon juice and vanilla, just enough to mix. Reduce the speed to the lowest possible. Quickly sprinkle the flour-sugar mixture over the whites. As soon as it is all added, but not completely mixed in, stop the machine and remove the bowl. With a rubber spatula or a large metal spoon, complete mixing in the flour by folding or gently stirring. Stop just as soon as the flour seems blended in. With a rubber spatula, scrape the batter (9 cups) into the pan and spread evenly. Inscribe a circle deep in the batter to release any large air bubbles. 

*Bake until no moist patches remain in the surface cracks, the cake springs back when touched, and a cake tester inserted in the center comes out clean - about 50 minutes for a 10 x 3-inch pan, 1 hour for a tube pan. Turn the pan upside down on a wire rack. Let cool completely. 

*Loosen the edges (and tube) with a knife. Turn out the cake, loosen and remove the pan bottom, or peel off the paper. Store airtight 1 day at room temperature before serving or freezing. If you wish, sift confectioners' sugar over the top before serving.

Everything Good Salad

Ingredients:

• 1/2 Head of Romaine Lettuce

• 1/2 Head of Butter Lettuce (Blend both) -Or use Lg

•  Package pre-washed/blended Salad Mix.

• 1 Red Bell Pepper (Sliced or Diced)

• 1/2 Cucumber (Sliced/ Peeled Optioned)

• 1 Lg Tomato (Sliced/Diced)

• 1 Avocado (Peeled/Sliced)

• 1 Red Apple (Peeled/Diced)

• 1/2 Cup Mozzarella Soy Cheese

• 1 Cup Seasoned Croutons

• 1 or 2 Carrots (Shredded) - Unless carrots are added in premixed Salad package.

Directions:

Break up Lettuce in large bowl.
Add bell pepper, cucumber and apple. Mixed
Add carrots, avocado and tomato. Mixed
Sprinkle with croutons and cheese.

Serve with low-cal, fat-free dressing.

Creamed Egg Salad

Preparation Time: 15 minutes Serves: 4

Ingredients:

• 16 eggs, hardboiled

• 1 block cream cheese (less if desired)

• 1/2 cup sandwich spread (more if desired)

• 1 Finely Chopped Tomato (optional)

• paprika
   

Directions:

Let cream cheese sit out to soften or place in microwave on defrost for just a minute. Peel and slice hard boiled eggs, scoop out centers. Mix cream cheese, sandwich spread and tomatos with yolks. Sprinkle generous amounts of paprika on top of each half. 

Vegetarian Shepherd's Pie

Serving Size: 6
Preparation Time: 30 mins. Cooking Time: 50 mins.

Ingredients:

• 1 to 11/2 Pound(s) Vege-Burger (Loma Linda)

• 8 Ounces (approx. 3) Vege -Links (Loma Linda) - cut lengthwise then chopped

• 1 cup (16 Ounce can) Tomatoes - whole peeled)

• 1 1/2 cups Mushrooms - sliced Fresh

• 1 Clove Garlic - minced

• 2 tablespoons Balsamic Vinegar

• 1 cup Frozen Peas

• 1 tablespoon chopped Fresh Basil or 1/2 teaspoon dried Basil

• 1/4 teaspoon Dried Oregano -- Crumbled

• 1 teaspoon Salt

• 1/4 Fresh Ground Pepper

• 2 Pounds Potatoes

• 3/4 Cup Milk

• 1/2 Cup Grated Parmesan Cheese

• 6 tablespoons Butter - Room Temp.

Directions:

*Vege-Links should be cut lengthwise in half and sliced 1/4 inch thick. *Place Vege-Burger and Vege-Links in a medium skillet. Cook over medium high heat.

*Add tomatoes, mushrooms, garlic and vinegar. Simmer uncovered, stirring occasionally and breaking up tomatoes, about 10 minutes. Stir in peas, basil, 1/2 ts salt, oregano and pepper. Simmer 10 minutes. Remove from heat.

*Meanwhile, boil potatoes in water to cover until tender, about 20 minutes. Drain potatoes and transfer to large mixing bowl. Beat in milk, cheese, butter, remaining 1/2 ts salt and pepper to taste; continue to beat until smooth. Heat oven to 350oF. Spoon meat mixture into 2 quart shallow casserole.

*Spoon potato mixture on top and spread evenly to edge. Bake until golden and bubbling, about 45-50 minutes. Let stand 10 minutes before serving.
Serve hot. 436 calories per serving.

Vegetarian Pizza

Ingredients: 

Serving Size: 4
1 12 inch Boboli crust
1 Pizza Sauce (enough to cover crust, to taste)
1/2 c Mushrooms
1/2 c Black Olives
1/2 c Bell Peper
1/2 c Red Onion
1 Tomato, cut into thin wedges Halved (optional)
1 c Partly Cooked Gimme Lean Sausage or 4 Morning Star Grillers (crumbled)
1/4 to1/2 c Stick Smart Deli Pepperoni (sliced)
(combine or substitute "meat" products with one another)

2 c (8 oz) shredded low-moisture mozzarella-soy cheese or skimmed mozzarella cheese or 1 c mozzarella soy cheese and 1 c mild chedder soy cheese

Directions: 

Ingredients can be added, deleted or substituded according to taste.

Heat oven to 350 F. Place crust on pizza pan or cookie sheet. Top with pizza sauce
and vegetables. Sprinkle cheese to cover top. Sprinkle crumbled vege-burger, then spread sliced vege-pepperoni on top. Bake 20-25 minutes or until cheese is melted and topping thoroughly cooked.

Vegetarian Spring Rolls

Ingredients: 

Makes 16 rolls

• 1 cup Onion (finely chopped)

• 2 TBsp Oil (peanut or vegetable)

• 2 cup Fri-Chik (diced small)

• 2 cup Mixed Vegetables (frozen or can-corn, peas, carrots)

• 1 tsp Garlic Salt

• 4 TBsp Kikoman Lt. Soy Sauce

• 4 cups Bean Sprouts (fresh)

• 16 Egg Roll Wrappers

• 2 TBsp Water

Directions:

*Fry onion in oil until soft. Stir in Fri-Chik, garlic salt and soy sauce. Cook until brown. Cook mix vegetables then add them to mixture. Add bean sprouts. Cook until bean sprouts are soft. Drain and discard any excess liquid; cool filling.

*Spoon about 1/3 cup of filling on lower half of each egg roll wrapper. Mix cornstarch with water, and moisten edges. Fold bottom edge up just to cover filling, and fold left and right edges 1/2 inch toward center. Moisten all edges with cornstarch mixture and roll up to seal.

Deep fry a few rolls at a time in hot oil, peanut or vegetable. (375 degrees F) until golden, about 3 minutes. Drain.

*To keep unused egg roll wrappers, cover tightly and freeze. Allow to thaw at room temperature.

Spinach Dip

Yield: 20 servings

Ingredients:

• 2 c Mayonnaise

• 2 pk Dry Vegetable Soup Mix

• 6 ea Green Onions, Finely Chopped

• 2 c Sour Cream

• 2 pk Frozen Chopped Spinach 

Directions:

*Defrost, drain and squeeze moisture from the spinach. Combine with remaining ingredients. Chill several hours. Serve with raw vegetables or serve in round bread bowl that has been made out of a loaf of round bread.

BREAD BOWL:
loaf out leaving 1/2 inch walls on all sides of the loaf. Cut bread pieces into cubes and serve with dip.

Artichoke Appetizer

Ingredients:

• 8 ounces of artichoke hearts

• 1 cup grated Parmesan Cheese

• 1/2 cup sour cream or plain yogurt

• 1/2 cup mayonnaise

• 8 ounces cream cheese

• 2 garlic cloves, minced, or 2 Tablespoons chopped garlic 

Directions:
*Preheat oven to 325 degrees. Place all ingredients in food processor and puree until smooth. Place in 9 inch or 10-inch pie plate or decorative serving dish. 

*Bake for 30 to 40 minutes or until lightly brown on top. May be served with crackers, bread, or tortilla chips.

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