Beaumont Seventh-day Adventist Church

Beaumont, Texas
Main Dishes/Casseroles
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Main Dishes/Casseroles
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COTTAGE CHEESE PATTIES

By JoAnn Anderson

 

 

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)

1 - 16 oz carton Cottage Cheese

2 pkgs Lipton Onion Soup Mix (1 for patties and 1 for gravy)

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.

 

EGGPLANT DRESSING

By JoAnn Anderson

 

 

1 lbs Eggplant (2 cups cooked)

½ cup diced Bell Pepper

1 loaf Mrs. Baird’s White Bread (sandwich size)

½ cup diced Celery

1 can Evaporated Milk

2 Eggs

1 cup Whole Milk

2 T diced pimento

1 stick Margarine

2 cups grated Cheddar Cheese

½ cup diced Onion

Salt, Pepper, Sage to taste

 

 

Peel and cut eggplant in cubes and cover with salted water. Place in refrigerator overnight.

 

Next day, drain eggplant and cook over low heat until tender. In a separate bowl, pour all milk over bread that has been torn into small pieces. Sauté celery, onion and bell pepper in margarine until tender. Combine eggplant, bread mixture, vegetables and eggs. Mix well. Add salt, pepper and sage to taste (I use about 2T of sage). Spray a baking dish with nonstick spray. Bake at 350° for 45 minutes to 1 hour. Remove from oven and cover with cheese. Return to oven until cheese is melted. Serve warm.

 

 

JOANN’S ENCHILADA’S

By JoAnn Anderson

 

 

1 bag Morning Star crumbles                           

2 cups grated Monterey Jack Cheese 

1 medium onion, diced                                

2 cups grated Cheddar Cheese

2 large cans El Paso Enchilada Sauce

1 envelope of Taco Seasoning

12 medium flour tortillas

2 T diced Garlic 

 

 

In a large frying pan, sauté onions until tender. Add garlic and crumbles. Stir together over low heat. Add about ¾ cup of sauce to mixture and also add ½ cup each of the cheeses. Add taco seasoning. Stir until chesses are melted. Remove from heat. Pour a small amount of sauce in bottom of 9 x 13 casserole dish. Fill each flour tortilla with about 2T of crumble mixture and roll up, placing seam side down in casserole dish. Repeat until all are filled. There should be about 1/3 of the crumble mixture left. Add remaining sauce to crumble mixture and pour over enchiladas. Cover with remaining cheeses. Bake at 350° for about 30 minutes, until sauce is bubbly.

 

 

LINDA’S LOAF
By JoAnn Anderson

 

 

1 bag Morning Star Crumbles                           

1 cup diced Onions 

1/2 cup melted Margarine                                

8 oz. grated Cheddar Cheese

4 Eggs slightly beaten                                     

1 tsp. each - Sage and Garlic powder 

6 slices Bread put through the food processor

 

 

 

 

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

 

 

1 ½ cups Vegetable Broth

½ can Rotel Tomatoes

1 tbsp McKays Chicken Seasoning

1 12.5 oz can Fri-Chik, diced very small

1 ½ cups of Seasoning Mix (onions, celery, bell pepper

2 cups grated Cheese

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 SANDWICH SPREAD
By Cyndi Zoch

 

 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! 

 

OATMEAL PATTIES

By JoAnn Anderson

 

 

2 cups uncooked Oatmeal

3 eggs (sub may be used)

2 ½ t Salt

1 vegetable bouillon cube

1 large Onion

McKay’s Chicken Style Seasoning

3-4 dashes of Celery Salt

½ cup finely ground Pecans

 

 

Mix together oatmeal, salt, onion and celery salt. Beat eggs. Dissolve bouillon cube in small amount of water and add to eggs and beat. Add McKay’s to egg mixtures. Add pecans, then oatmeal and mix all together and allow to set at least ½ hour.

 

Form into patties. It will be a loose mix and does not seem to want to stick together so handle gently. Add a small amount of oil to a skillet and heat on low to medium. Lay the patty in the oil and let brown slowly. Turn over and brown other side. Note:  If you bother the patties before turning over they tend to fall apart so only turn over once. Put into a casserole dish sprayed with Pam. Make a thin onion gravy and pour over patties and bake 30 minutes at 350° oven.

 

 

STUFFED BELL PEPPERS

By Grace Palmer

 

 

Bell Peppers                           

1/3 cup Celery, finely chopped 

1 bag Morning Star Crumbles                           

1 ½ cups cooked Rice

2 T Butter

2 large cans Tomato Sauce

1 T Onion

1 cup Cheese 

 

 

Wash peppers, cut in half. Remove stem. Remove seeds and cut away seed parts, leaving clean shell. Place in boiling salted water and boil for about 5 minutes until almost tender. Drain. Stuff each pepper half as directed.

 

Stuffing: Brown crumbles and butter in skillet. Add onion and celery. Cook until vegetables are tender. Add rice moistened with a little tomato sauce. Add salt and pepper to taste. Stuff peppers. Add about 1-2 cups of tomato sauce to bottom of baking dish. Cover stuffed peppers with remaining sauce. You can also use also Creole sauce. Bake at 375° for about 30 minutes. About 5 minutes before removing from oven cheese.

 

VEGGIE STROGANOFF & RICE
By JoAnn Anderson

 

 

1 can Veggie Steaks or 1 bag of Morning Star Crumbles

1 cup Sour Cream or Tofu Sour Cream

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.