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Vegetable-nut loaf
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| Artist: |
_ |
| Categories: |
Asian, Bakery, Cheese & Eggs, Chinese, Entrees, Ethnic, Loaf, Ovo-lacto, Vegetarian |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| | Wheat germ, unsweetened | | | -- (to coat pan) | | 1
| cup | Carrots, chopped | | 1
| cup | Celery, chopped | | 1/2
| cup | Onion, chopped | | 1/4
| cup | Butter or margarine | | 1/4
| cup | Flour | | 1
| tsp | Salt | | 1/8
| tsp | Pepper | | 1/4
| tsp | Thyme, if desired | | 1 1/2
| cup | Milk | | 1
| cup | Natural Cheddar cheese | | | -- (shredded) | | 3/4
| cup | Wheat germ, unsweetened | | 3
| | Eggs, slightly beaten | | | ONION SAUCE | | 2
| tbsp | Butter or margarine | | 2
| tbsp | Onion, finely chopped | | 1/4
| cup | Flour | | 1 1/2
| cup | Water or vegetable broth | | | -OR- potato cooking liquid | | 2
| tsp | Soy sauce | | 1/2
| tsp | Salt | | | Few grains pepper |
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Procedures:
| 1 | Preheat oven to 350°F (moderate). | | 2 | Grease 8- by 8- by 2-inch baking pan. | | 3 | Coat with wheat germ. | | 4 | Cook vegetables in fat until onion is tender. | | 5 | Stir in flour, salt, pepper, and thyme (if used). | | 6 | Stir in milk. | | 7 | Cook and stir over moderate heat until thick. | | 8 | Stir in cheese, nuts, and ?cup wheat germ. | | 9 | Add eggs. | | 10 | Pour into baking pan. | | 11 | Bake about 40 minutes or until well browned and firm. | | 12 | Let stand a few minutes; cut into serving-size pieces. | | 13 | Serve with sauce. | | 14 | Onion sauce for vegetable-nut loaf: =================================== melt fat in small pan over moderate heat. | | 15 | Cook onion until lightly browned. | | 16 | Stir in flour. | | 17 | Remove from heat. | | 18 | Stir in rest of ingredients. | | 19 | Cook and stir until thickened. | | 20 | Thin with a little water if needed. | | 21 | Makes 1-?cups sauce. | | 22 | Loaf: calories per serving (2-?by 4 inches): about 450 with walnuts and 445 with pecans (not including sauce). | | 23 | Sauce: calories per ?cup serving: about 55 |
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