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COTTAGE CHEESE PATTIES
By JoAnn Anderson
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1 cup Oatmeal |
2 1/2 cups Fiber (stuffing, potato chips or cracker crumbs) (I use 1 1/2 sleeves of Ritz crushed or put through the food processor) |
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1 - 16 oz carton Cottage Cheese |
2 pkgs Lipton Onion Soup Mix (1 for patties and 1 for gravy) |
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3 Eggs (egg substitute may be used) |
1/2 cup Catsup |
Mix together (if too dry, add a small amount of sour cream) and fry in a small amount of oil until brown. Using other pkg of soup mix, make a thin gravy and pour over patties. Serve warm.
You may make these and use them as hamburger patties without the gravy. You can also form them into "meatballs" and use them in your spaghetti sauce or put them in a casserole dish and pour barbeque sauce over them and bake them for about 30 minutes in a 350° oven.
LINDA’S LOAF
By JoAnn Anderson
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1 bag Morning Star crumbles |
1 cup diced onions |
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1/2 cup melted margarine |
8 oz. grated cheddar cheese |
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4 eggs slightly beaten |
1 tsp. each - sage and garlic powder |
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6 slices bread put through the food processor |
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Mix together and press into a greased 9x13 baking dish. Mix 1/2 cup water with 1 cup catsup, spread over top. Sprinkle 3/4 cup of brown sugar on top or you may substitute your favorite BBQ sauce. Bake in preheated 350° oven for 30 minutes.
MEXICAN CASSOROLE
By JoAnn Anderson
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1 ½ cups vegetable broth |
½ can Rotel tomatoes |
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1 tbsp McKays chicken seasoning |
1 12.5 oz can Fri-chik, diced very small |
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1 ½ cups of seasoning mix (onions, celery, bell pepper |
2 cups grated cheese |
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1 can cream of celery soup, undiluted |
1 medium bag Fritos |
Preheat oven to 350°. Put first 5 ingredients in sauce pan and bring to a boil. Let simmer about 5 minutes over low heat. Spray a medium casserole dish with Pam. Layer ½ of Fri-chik in bottom. Add ½ bag of Fritos. Pour ½ broth mixture over 1 layer. Add half of grated cheese. Repeat, ending with grated cheese on top. Bake 30 minutes. Let set about 10 minutes before serving.
MOCK CHICKEN SALAD
By Cyndi Zoch Darcey
2 veggie chicken breasts from HEB frozen food section, place in the blender with celery chopped, celery seeds, green onions chopped, a little yellow onion, a little bell pepper chopped, some crushed garlic, some garlic powder, some salt, pepper, paprika, Tony Chachere's seasoning. You can put some nuts (like pecans or almonds, just a few), and some salad dressing. Blend it up until it's the right consistency. Spread on your favorite bread and enjoy!
VEGGIE STROGANOFF & RICE
By JoAnn Anderson
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1 can Veggie Steaks or 1 bag of Morning Star Crumbles |
1 cup Sour Cream or Tofu Sour Cream |
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1 envelope Beef Stroganoff Sauce Mix by McCormick (do not use the slow cooker mix) |
Flour |
(for veggie steaks, skip if using crumbles)
Drain veggie steaks and slice small. Pat dry with paper towel. Toss in flour until lightly dusted.
Put 2 T olive oil and 1 T butter (or Smart Balance) in large skillet. Heat over medium heat. Add diced steak. Cook until lightly brown, not dark. Remove from pan. Add enough oil and flour to make a gravy and cook a few minutes on medium. Add stroganoff mix and 2-3 cups water. Let simmer until it makes a gravy. Turn off heat and stir in sour cream. Serve over cooked rice.