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Show Vegetarian entrees Elsie makes vegetables taste good! There is a rice casserole with vegetables and cheese, another is a mushroom and green bean casser- 3 egg yolks, beaten 3 egg whites, stiffly beaten Salt to taste By KATHRYN JENNINGS Elsie Jones is cutting aloat of French bread to serve with the green rice casserole. She has a hot mushroom sauce and sometimes uses a sauce made of combining a can of cream of onion soup with a can of cream of celery soup to serve over each portion of the green rice casserole. The main dish recipes which Mrs. Jones shares are the vegetarian vegeta-rian type. Instead of using meat, she likes to use the various vegetables veget-ables with sometimes cheese, nuts and other ingredients. You might like to try some of these vegetarian entrees, delicious and nutritious. t2J' "' ' 'Ft ': CUPPER JIM HASKETT i Cook rice, with boiling water, carrots, celery, pimiento, onion, parsley until tender, now add the soy sauce and mushrooms, un-drained. un-drained. Place in casserole, top with grated cheese, sprinkle with paprika and bake at 400 degrees for 15-20 minutes and serve. MUSHROOM AND GREEN BEAN CASSEROLE 1 can 10 oz. mushroom soup 1 can 20 oz. green beans 3 hard cooked eggs, sliced Vi cup cheese, shredded Drain green beans and add to mushroom soup, eggs and cheese. Place in casserole and bake at 325 degrees for 20 minutes and serve. Serves about 5 or 6. CARROT LOAF 2 cups carrots, grated 2 cups whole wheat bread crumbs 2 small onions, chopped l'2tsp. salt 1 cup walnuts, ground 2 Tbsp. salad oil 1 Vi cups tomato juice Mix all ingredients well and place in a loaf plan. Bake at 350 degrees for one hour. Serves 6. RICE NUT LOAF 1 cup brown rice, cooked 1 lb. pecans, chopped Vi cup bread crumbs 3 eggs, beaten Vi cup greenpepper .chopped Vi to Vi cup celery, sliced 3 Tbsp. butter or salad oil Va cup cheddar cheese, grated seasoning salt Mix all ingredients well until combined, put into loaf pan and bake at 350 degrees for one hour. Serves 6. ORIENTAL GARDEN SALAD 1 small cauliflower, cut in flowerettes 3 sticks celery, sliced 4 carrots cut in strips 1 small can pitted ripe olives 1 green pepper, cut in strips 1 large purple onion, sliced 1 small bottle pimiento, diced 1 or 2 small cans sliced mushrooms 2 small bottles marinated artichoke hearts, drained 1-20 oz. can red kidney beans 1-20 oz. can garbanzo beans 1-20 oz. can green cut beans 1-20 oz. can yellow wax beans After cutting the carrots into strips, blanche them in boiling wa ter for 5 minutes. Drain all cans of vegetables and mix. Then add the following dressing: DRESSING FOR SALAD 1 cup vinegar Va Tbsp. salt 1 cup salad oil XV cups sugar Dash of pepper This is a large amount of salad, enough to serve 30. Refrigerate after af-ter mixing with dressing. Can be kept in refrigerator up to one week, flavors blend and is delicious. Keep in covered container. CARROT GOLD CAKE 2 cups sifted flour 2 tsp. baking powder l'i tsp. soda 1 tsp. salt 2 tsp. cinnamon 2 cups sugar 1 Vi cups salad oil 4 eggs, beaten 2 cups carrots, grated fine 1-8 oz. can crushed pineapple drained Vi cup nuts, chopped 1 can coconut, if desired Sift flour, baking powder, soda, salt and cinnamon in a bowl. Add sugar, oil, eggs and mix well. Now blend in the carrots, pineapple and nuts and coconut if used. Bake in a large oiled and floured bundt pan or in 3 layer pans, well greased and floured. Bake at 350 degrees for 35 minutes for layers and 50 to 55 minutes for bundt pan. When cool spread with following: CREAM CHEESE FROSTING Vi cup butter, softened 1-8 oz. pkg. cream cheese, softened sof-tened 1 lb. confectioners sugar 1 tsp. vanilla . Cream all ingredients together. Mrs. Jones uses only 3 oz. of cream cheese for bundt cake, also cutting down the other ingredients. For a layer cake it requires more frosting. Elsie Jones and her now deceased de-ceased husband, Rulon, moved to Bountifiul 30 years ago. She has been very active in many organizations organiza-tions these many years. She has been a leader in civic groups, in her church and in many Masonic and philanthropic organizations. organi-zations. She has been state president presi-dent for a number of these groups, serving in Ogden, Salt Lake City, Bountiful and other areas. Her meatless recipes have been used in many places, some have been given her by friends, and all have been used many times, kj ELSIE JONES NOT only offers some delicious entrees, this week, they're also nutritious. Every one is filled with vegetables and rice, the staff of life of many of the world's people. Try her green rice casserole, rice casserole, casser-ole, rice nut loaf or oriental garden salad, for starters. ole, combining hard cooked eggs with vegetables. A carrot loaf com-: bines grated carrots and bread crumbs with ground walnuts as part of the ingredients. A rice nut loaf combines pecans with eggs and other ingredients. An oriental salad has a large variety of vegetables, olives, artichokes, garbanzo gar-banzo beans as part of the tasty mix, with several other vegetables added. This salad serves 30 persons, per-sons, good for a large crowd. A carrot gold cake makes a good dessert, also using grated carrots and pineapple with cream cheese frosting. So try out some of these interesting entrees for the family. GREEN RICE CASSEROLE 2 cups cooked rice, part wild rice may be used Vi cup cheese, grated Vi cup butter, melted Vi cup milk 2 Tbsp. or up to 1 bunch green onions, chopped Vi cup parsley, chopped Vi green pepper, chopped Pimiento strips and chopped olives for color Combine all ingredients except egg whites and blend well. Fold in the egg whites and pour into a casserole, cas-serole, about 9x13 inches. Set baking bak-ing pan into a larger dish or pan of hot water and bake at 350 degrees about 45 minutes until a knife stuck into the center of casserole comes out clean. Serve with a cream of mushroom sauce or combine a can of onion soup with a can of cream of celery soup for the sauce. Serves 8-10. RICE CASSEROLE Vi cup rice cooked in 4 cups boiling boil-ing water Salt to taste in water Vi cup carrots, sliced Vi cup celery, sliced 1 Tbsp. pimiento . 1 Tbsp. onion chopped 1 Tbsp. parsley, chopped 3 Tbsp. soy sauce 1 can 4 oz. mushrooms, un-drained un-drained Cheese, grated Paprika |