1 cup Finely chopped Walnuts
2 cups Italian bread crumbs
1 cup Parmesan cheese substitute
2 cups Egg substitute
1 large Baking potato shredded or grated or food processed
1 medium carrot finely grated
1 large onion chopped

Mix all ingredients in a large mixing bowl and stir until thoroughly blended. Press into greased baking disk and bake, covered, at 350 degrees for one hour. Remove cover and garnish the top of the loaf with your favorite  vegetarian spaghetti sauce and Parmesan cheese substitute. Place back into oven for 5 to 10 minutes or until the cheese has melted.

Serve hot.

1 package (20 oz.) refrigerated sugar cookie dough
1 package (8 oz.) cream cheese, softened
1/4 cup confectioner's sugar
1 tsp vanilla
1 carton (8 oz.) frozen whipped topping, thawed
2 to 3 kiwi fruit, peeled and thinly sliced
1 to 2 firm bananas, sliced
1 can (11 oz.) mandarin oranges, drained
1/2 cup red grape halves
1/4 cup sugar
1/4 cup orange juice
2 tablespoons water
1 tablespoon lemon juice
1-1/2 teaspoons cornstarch
pinch of salt

Pat cookie dough into an ungreased 14-in. pizza pan. Bake at 375 degrees for 10-12 minutes or until browned; cool. In a mixing bowl, beat the cream cheese and confectioner's sugar until smooth. Fold in whipped topping. Spread over crust. Arrange the fruit on top. In a saucepan, bring sugar, orange juice, water, lemon juice, cornstarch and salt to a boil, stirring constantly for two minutes or until thickened. Cool; brush over fruit. Chill. Store in refrigerator.

Yield: 16 to 20 servings

20 Chocolate sandwich cookies, crushed
1 (8 ounce) package cream cheese softened
1/2 cup confectioner's sugar
3/4 cup peanut butter
1 (12 ounce) container frozen whipped topping thawed

Press crushed cookies into the bottom of a 9x13 inch pan, reserving a few for decoration.

In a medium bowl, beat together the cream cheese and confectioner's sugar.  Stir in the peanut butter until well blended, then fold in the whipped topping.  Spread over the crushed cookie base and sprinkle the remaining cookie chunks on top.

Refrigerate or freeze for 1 to 2 hours.  Thaw 10 to 15 minutes before cutting and serving.

Prep: 20 min.
Total: 1 hour 20 min.

1/2 cup Zesty light Kraft house Italian dressing
1 large onion chopped
1 small unpeeled eggplant, cubed
1 medium zucchini, cubed
1 large red pepper, chopped
1 pkg (6 oz.) mushrooms
1 can (14-1/2 oz.) Italian-style stewed tomatoes, drained, cut up
1/2 cup Kraft shredded Parmesan cheese
1 tbsp chopped parsley

Heat dressing in large skillet on medium heat. Add onion, cook 5 min. or until tender. Add eggplant, cook and stir 5 min. Add zucchini, pepper and mushrooms, cook and stir 5 min.

Add tomatoes, bring to a boil. Reduce heat to low, cover. Simmer 15 min. or until vegetables are tender, stirring occasionally. Pour mixture into casserole dish, sprinkle with cheese.  Cover and refrigerate until read to serve.  (This side tastes even better when assembled the day before. Prepare, cover and refrigerate until ready to bake.)

Preheat oven to 350.  Bake 25 or 30 minutes or until heated through. Sprinkle with parsley just before serving.

Make 14 servings 1/2 cup each.

Prep: 15 min + standing
Bake: 30 min.

1 medium eggplant peeled and cut into 1/2 slices, salt to taste
1 large tomato sliced
1 medium onion sliced
6 tbsp butter, melted, DIVIDED
1/2 tsp dried basil
1/2 cup dry bread crumbs
4 slices Mozzarella cheese cut into thirds
2 tbsp grated Parmesan cheese

Place eggplant slices in a colander over a plate. Sprinkle with salt; toss. Let stand 30 minutes. Rinse and drain well.

Layer the eggplant, tomato, and onion in a lightly greased 13x9x2 inch baking dish. Drizzle with four tablespoons of butter; sprinkle with basil. COVER and bake at 450 for 20 minutes.

Toss the bread crumbs and remaining butter. Arrange Mozzarella cheese over the vegetables, sprinkle with crumb mixture and Parmesan cheese. Bake UNCOVERED for 10 minutes or until the cheese is bubbly. Yields six servings.

1 pound Fresh Green Beans
1 tbsp Reduced-Sodium Soy Sauce (Bragg Liquid Aminos)
2 tsp Oil
1 tsp Sugar
1 tsp Cider Vinegar
1 tsp Sesame Oil
1/2 tsp Salt
2 tsp Toasted Sesame Seeds

Place the beans in a large saucepan and cover with water.  Bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender. Drain and rinse in cold water; pat dry. Place in a serving bowl.

In a small bowl, whisk the soy sauce, oil, sugar, vinegar, sesame oil and salt. Pour over beans and toss to coat. Sprinkle with sesame seeds; toss again.  Serve at room temperature.

1 tbsp Olive Oil
1/2 cup Ground Walnuts or Pecans
4 Eggs
1 cup Shredded Cheddar Cheese (can be soy)
1 cup Unsalted Saltines Crackers (1 sleeve)
1 small Onion
1/2 tsp Poultry Seasoning
1/2 tsp Sage
1/2 tsp Seasoned Salt

Mix well.  

Drop by spoonful into olive oil just till they get brown.

Sauce:
1/2 cup Barbecue Sauce
12 oz. jar Apricot Preserves

Mix

After patties cool, dip in sauce and layer in pan.   Cover with remaining sauce.  

Bake at 350 for 30 minutes.

2 cups reduced-fat graham cracker crumbs (32 or one pack)
5 Tablespoons reduced fat margarine melted (Parkway Lite)
1 can 12 oz. COLD reduced fat evaporated milk
1/4 cup COLD fat-free milk
2 1-oz. packages sugar-free instant vanilla pudding mix
2 to 3 medium FIRM bananas sliced (use an egg slicer)
1 can 20 oz. unsweetened crushed pineapple, drained well
1 carton 8-oz. reduced fat frozen whipped topping thawed
3 tablespoons chopped walnuts
3 tablespoons chocolate syrup
6 to 8 maraschino cherries cut in half

SPRAY pan or dish (13x9x2) with Pam.  Combine cracker crumbs and margarine and press onto the bottom of the pan or dish.

In a bowl, whisk the evaporated milk, fat-free milk and pudding mixes for two minutes or until slightly thickened.  Spread pudding evenly over crumbs.  Layer with bananas, pineapple and whipped topping.

Sprinkle with nuts. Drizzle chocolate syrup and top with cherries. Refrigerate for at least one hour before serving.  Yields 15 to 18 servings.

Nutritional analysis: One piece equals 194 calories, 6 g fat (3 g saturated), 4 mg cholesterol, 312 mg sodium, 33 g carbohydrate, 1 g fiber, 3 g protein.  Diabetic exchanges 1 starch, 1 fruit, 1 fat.

1 19 oz. can Cedar Lake Sloppy Joe
1 12 oz. jar Salsa (mild).  [May substitute vegetarian spaghetti sauce]
2 tbsp Olive Oil

Blend all ingredients in sauce pan and simmer for five minutes to blend flavors.

1 1# box Macaroni
1 tbsp salt
4 tbsp butter
1/2 cup egg beaters
1/2 cup milk
16 oz. extra sharp cheddar

Preheat oven to 400 degrees.

Place macaroni in a sauce pan with salt and 1 tablespoon of butter, then cover with water plus about 1/2 inch. Simmer the macaroni until all the water is absorbed or macaroni is tender. Drain off any excess water and place macaroni in a greased baking dish.

Combine the egg, milk, 3 tablespoons of butter and the cheese in a food processor and blend (only a few seconds are required). Pour this mixture over the macaroni, cover and bake at 400 degrees for 30 minutes or until the casserole is firm.

1 26-oz. Jar of your favorite vegetarian spaghetti sauce
1 6-oz. can tomato paste
1 tbsp minced garlic
1 cup egg beaters
15 oz. Ricotta cheese
1/2 cup Parmesan cheese
1/2 tsp salt
3 cans spinach, drained
1/2 lb. Mozzarella cheese
1/2 lb. uncooked Lasagna noodles

Empty spaghetti sauce into saucepan, add tomato paste and minced garlic.  Heat, stirring until well blended. Remove from heat.

Put eggs in a large bowl and add Ricotta cheese, spinach, salt and Parmesan cheese.  Stir until well blended.

Lightly grease (cooking oil spray, 1 second) bottom of 13x9x2 inch baking dish, cover with a little sauce. Layer noodles, half of the cheese-spinach mixture, half of the Mozzarella cheese, and half of the tomato sauce. Repeat layers, ending with tomato sauce. Sprinkle with 1/4 cup Parmesan cheese.

Cover dish with a lightly greased sheet of aluminum foil and bake in preheated 350 degree oven for 60 minutes or until noodles are tender. Let stand 10 minutes before cutting into squares and serving.

2 cans beets
1/4 cup distilled vinegar
1/3 cup sugar
1/4 cup cornstarch
1 Tsp salt

Drain the juice from the cans of beets into a sauce pan, then add all of the other ingredients.  Stir until thoroughly blended. Cook on high heat, stirring constantly, until the mixture just starts to simmer. Lower the heat to simmer and continue to cook, stirring constantly, until the mixture thickens. Add the beets to the mixture and continue to cook on low heat until the beets are hot.

Serve hot.

Peach Butter is a delicious alternative to jams and jellies.  Making it is a bit time-consuming, but easy.

10 lbs. fully ripe peaches (about 30 medium to large size peaches)
1 cup Water
1 cup Orange Juice
5 1/2 cups Sugar
1 tsp Cinnamon
1/4 tsp Ginger

Wash the peaches and place them in a large colander and rinse thoroughly under running water.  Cut out any brown spots and peel the peaches. Or, to easily remove the skin, immerse the peaches in boiling water for 30 to 60 seconds. Remove from the boiling water and immediately place them in a bowl of ice water. Slip the skins off the peaches.

Cut the peaches into halves or quarters and  remove the pits. Place the peeled and pitted peaches, water, and orange juice in a stockpot or very large saucepan. Bring to a boil, reduce heat, and simmer for about 10 minutes or until the peaches are softened, stirring frequently. Remove from heat and let cool for about a half hour then place the cooked peaches in a foodl processor or blender. Puree until smooth.

Pour the pureed peach mixture back into the stockpot or saucepan. Bring to a boil, stirring constantly. Reduce heat to low. Stir in the cinnamon and ginger. Simmer the mixture, uncovered, for 2 or more hours or until it thickens to the consistency of applesauce or apple butter, stirring often.

Spoon the peach butter into hot half pint or pint size canning jars. Fill to within one half inch from the top of the jars. Wipe the jar rims. Place the caps and rings on the jars. Place the filled jars in a  boiling water bath canner with the water level about one inch above the tops of the jars. Process half pint jars in a boiling water bath for 10 minutes; process pint jars in a boiling water bath for 15 minutes. 

2 boxes Corn Bread Mix, baked
2 16 oz. cans of Ranch Style or Pinto Beans, not drained
2 17 oz. cans Whole Kernel Corn, drained
3 or 4 Large Tomatoes, chopped (may use canned)
1 cup Green Onions, chopped
2 cups Shredded Cheddar Cheese

Mix together and set aside:

1 pkg. Hidden Valley Ranch Dressing Mix OR 1/2 bottle Ranch Dressing
1 cup Lite Mayonnaise
1 cup Low-Fat or Fat-Free Sour Cream

Crumble corn bread and place half in a large bowl (looks good in a clear bowl).  Top with half of the beans.  In a smaller bowl, mix together tomatoes and onion.  Layer half of this over beans. Top this with half of the corn. Top with half of the dressing mix and half of the cheese. Repeat layers, using remaining ingredients.  Cover and chill.  Makes 10 to 12 servings.

1/2 cup Vegetable Oil
3-6 Cloves of Fresh, Minced Garlic
2-3 slices of chopped Onion
1/2 cup All-Purpose Flour
1 T Yeast Flakes
3 T Corn Starch
5-6 White Mushrooms (sliced)
2 cups Water
1/2 t Sage
1/2 t Salt
2 cups Water
4 t Soy Sauce, unfermented

Measure the vegetable oil into a small saucepan. Simmer the garlic and onion for about 2 minutes on medium heat, until the onions are tender and translucent. (Optional: you can add the mushrooms also at this time; you can use fresh or canned.) Put this mixture into another bowl and set aside. In a pot, add the flour, yeast flake and soy sauce to make a paste. Add the water gradually, stirring constantly. Add sage and salt. Bring to a boil on medium heat, stirring constantly -- the gravy has to boil for it to thicken. Once thick, you can stir in mushrooms, garlic and onion mix.

Blend till smooth (approx. 3-6 minutes):

1/2 cup water
1/2 cup Cashew Pieces
1 T Onion Powder
1/4 t Salt
3 t Soy Sauce (unfermented)
3 T Yeast Flakes
1/4 T Garlic Powder
3 T Corn Starch

When creamy, add 1-1/2 cups more water and blend.  Pour into sauce pan and cook over medium heat, stirring constantly till thick.

3 cups cooked brown or white rice
1-13 oz. can Fri-Chik, torn in to bite-size pieces
1 cup mayonnaise, or substitute
1 can cream of mushroom soup
1 cup chopped celery
1/2 cup chopped onion

Sauté celery and onion in liquid from Fri-Chik. Mix ingredients and place in greased 9"x13" pan or dish. Sprinkle topping over all. Bake in a 350 degree oven for 45 minutes.

TOPPING
1/2 cup chopped nuts
1 cup crushed corn and bran flakes
3 TBLS margerine, melted
Combine all ingredients

2 cups Brown Rice
1 envelope Lipton Onion Soup mix
4 1/4 cups Water
1 tablespoon Minced garlic
4 dashes Tabasco green label
6 tablespoons Olive oil
1 medium Onion diced
4 tablespoons McKay's Beef style instant broth and seasoning

Combine the water with the contents of the Lipton Onion Soup mix, minced garlic, and the Tabasco sauce in a sauce pan.  Bring this to a boil, stirring occasionally, then reduce the heat and simmer for about 10 minutes.

While the liquid is simmering, put the brown rice in a sauce pan style frying pan with the olive oil and fry, stirring frequently, until the rice takes on a golden brown appearance of a fried food.

Pour the liquid over the fried brown rice, stir, cover, reduce the heat, and simmer.  When most of the liquid has been absorbed, sprinkle the McKay's seasoning over the rice and stir in, making certain that it is well blended with the rice. Sprinkle the diced onion over the rice and continue to cook until all of the water has been absorbed.

Fluff and serve with your favorite vegetarian brown gravy and/or meatless balls.

2 cups cashews
2 cups steamed brown rice
2 cups rich nut or soy milk
2 large onions, chopped
4 slices bread, crumbled
4 Tbs. oil
1 tsp. salt, to taste
4 Tbs. minced Parsley
1/2 tsp. sage
1/2 tsp. celery seed

Chop fine the nuts, or run through a food grinder. Add the remaining ingredients and mix well. Place in baking dish. Bake 1 hour at 350 degrees. Serve with your favorite gravy.

1 can veggie-burger or 1 box frozen Boca meatless ground burger
2 tablespoons of McKay's chicken seasoning
1 16-oz. bag seasoned stuffing mixture. The Cornbread variety works best; croutons will also work
1 cup Eggbeaters
3 cans stewed tomatoes, including juice. Break up the big pieces with a food processor.
1 large onion chopped (more or less to your taste)
16 oz. grated extra sharp cheddar cheese
1/3 cup olive oil
2 tablespoons minced garlic (more or less to your taste)

Mix all ingredients together and press them firmly into a greased baking dish.  Cover the dish to keep the loaf moist, then bake at 375 degrees for one hour.  Then cover with your favorite vegetarian spagheetti sauce and continue to bake for another 15 minutes.

1 box (12 ounces) silken extra-firm tofu
3/4 cup all-natural creamy peanut butter
3/4 cup pure maple syrup
1 teaspoon pure vanilla
1/8 teaspoon salt
1/2 cup water
1/4 cup cornstarch
1 to 2 tablespoons chopped roasted peanuts

1. In a blender, combine the tofu, peanut butter, maple syrup, vanilla, and salt; blend until smooth.

2. In a small saucepan, stir together the water and cornstarch until dissolved.

3. Heat, stirring constantly until mixture thickens into a clear thick ball.

4. Add immediately to blended ingredients and blend until smooth. (If you allow the cornstarch to cool before blending, the pie will be lumpy).

5. Pour into cooled Graham Cracker Crust (see below) and chill 4 hours.

6. Just before serving, garnish top of pie with peanuts.

Graham Cracker Crust

1 1/4 cups (about 9 large) all-natural honey graham crackers, crushed into crumbs
1/4 cup milled cane sugar
1/4 cup margarine, melted

1. In a food processor, turn crackers into crumbs.

2. In a medium bowl, combine crumbs and milled cane sugar.

3. Stir in melted margarine until crumbs are well coated.

4. Press into the bottom and sides of an 8 or 9-inch pie plate. Bake at 350 degrees for 10 minutes.

5. Allow to cool before adding filling