Entreés

Nut Loaf

1 cup shredded nuts, 1 tablespoon diced onion,
1 cup whole wheat bread crumbs, 1 tablespoon diced celery,
Enough water to hold together, 1/4 cup whole wheat flour
Olive oil

Saute celery and onion in oil, then mix together with other ingredients and bake in moderate oven. Serve with any desired sauce.

 Nut Roast

2 cups whole wheat bread crumbs, 1 cup chopped celery,
1/2 cup tomato sauce,
1/4 cup chopped parsley, 1/4 cup chopped onion,
3/4 cup chopped walnuts, juice of 1/2 lemon,
1 tablespoon olive oil.

Mix ingredients together and bake one hour in slow oven.

Walnut Loaf

1/4 cup corn meal or whole wheat flour, Hot water
1/4 teaspoon
celery salt,
1/4 cup wheat germ, 1/2 cup vegetable or olive oil,
1 cup English walnuts  (ground fine),
6 tablespoons parsley,
Salt and pepper to taste, 1 small chopped onion.

Saute onion in oil. Mix dry ingredients with onion and stir. Add boiling water and cook until thick. Pour into a mould and let cool. Cut in one inch slices and serve cold or fry in vegetable oil. Serve with tomato sauce or a brown gravy.

Walnut Patties

6 slices ground whole wheat bread, Chopped parsley,
Soy sauce to taste,
1/4 pound finely ground walnuts,  2 stalks ground celery,
Whole wheat flour,
2 onions, 1/2 green pepper if desired,
Pinch salt and sage.

Saute pepper and onion in vegetable or olive oil. Add rest of ingredients and form into patties. Fry in oil and serve with chopped parsley. They can be served with tomato sauce or brown gravy.

“Meatless” Meat Loaf

2 cups of cooked red beans, 1 cup finely chopped almonds,
2 cups whole wheat bread crumbs,
2 tablespoons veg. oil,
1 green pepper (finely chopped), 1 teaspoon finely chopped onion,
1 teaspoon minced parsley, Seasoning to taste.

Mix ingredients thoroughly. Shape into loaf. Bake 30 minutes in moderate oven. Serve with tomato sauce.

Spinach and Walnut Loaf

1 bunch spinach, 1 ground onion,
1 cup ground whole wheat bread, A little whole wheat flour
4 tablespoons vegetable oil, 1 cup crushed walnuts

Brown whole wheat flour. Add oil, onion, bread crumbs, walnuts and spinach. Bake in a bread pan in a moderate oven.

Corn Meal Nut Loaf

1 cup Corn meal, 1 quart hot water,
4 cups English walnuts (shredded), Salt or soy sauce to taste,
1 cup whole wheat flour, 1 large onion

Saute onion in vegetable oil until brown. Add wholewheat flour, Corn meal, and brown. Add enough hot water to cook until thick. Add nuts and cook for a few minutes. Pour in a bread pan and let cool, then cut and fry in vegetable oil. The mixture can also be shaped into croquettes or patties and fried. Serve plain or with gravy.

Spinach Nut Ring

2 cups cooked spinach (cooked fine) [sic], 3/4 cup
shredded nuts,
1/2 teaspoon salt, 1/2 cup cooked celery, 1/4 cup water or soy milk,
1 large onion, 1/4 tablespoon powdered agar,
1/2 cup bread crumbs.

Cook agar in hot water. Saute onions in vegetable oil and mix ingredients together. Pack in an oiled and crumbed mold. Steam 30 to 40 minutes. Serve on a flat plate, fill center with potato balls and garnish with carrots and parsley.

Wild Rice Dressing or Loaf

1 cup wild rice, 2 tablespoons chopped onion,
4 cups boiling water, 2 tablespoons chopped celery,
1 teaspoon salt,   2 tablespoons oil, 1/2 cup pecans,
1/2 cup chopped raw apple.

Put rice in colander and wash thoroughly. Cover with boiling
water and let stand 20 minutes. Do not drain. Saute onion and celery in oil.
Combine with rest of ingredients and bake.

Ripe Olive Croquettes

1/2 cup hot milk (soy),  1 slice onion,
1 1/2 cups corn flakes or 1 cup whole wheat bread crumbs,
1 teaspoon soy sauce, 1/4   teaspoon salt, 1/8 teaspoon pepper,
1 cup ripe olives (pitted), Vegetable oil,
1/2 cup nut meats.

Pour hot soy milk over 1/2 cup of corn flakes or bread crumbs and
beat until creamy. Chop olives, nuts, and onion together and mix with 1/4
cup of corn flakes or bread crumbs (crumbled). and seasoning. Combine
the two mixtures and shape into croquettes. Coat with Cornflakes or
bread crumbs, dip in milk. and again roll in crumbs Fry in deep. hot
oil until golden brown. Serve with tomato sauce. (Serves 12.)

Sweet Potato and Pecan Croquettes

1 1/2 cups corn flakes or 1 cup whole wheat bread crumbs,
1/12 cup chopped pecan meats, 1 teaspoon baking powder,
1 1/2 cups mashed, cooked sweet potatoes; 1 teaspoon salt
Vegetable oil, soy Milk

Roll corn flakes or bread crumbs fine and combine of them with potatoes, nuts, baking powder and salt. Form into balls. Dip balls in crumbs, then in soy milk, and again in crumbs. Fry in deep hot oil until golden brown. (Serves 12.)

Vegetable Hamburgers

1 can savory loaf [ed: ?], Salt to taste,
1 cup ground nuts, Whole wheat toasted buns,
1 ground beet, 1 slice whole wheat bread,
2 chopped onions, A little soy milk,
2 tablespoons minced parsley, Fresh sliced tomatoes,
Vegetable oil

Mash savory loaf. Add nuts, beet, parsley, 1/2 of the onion, bread, and soy milk. Make patties and fry in oil. Serve in toasted buns with slice of tomato and onions.
Serves eight.

Vegetable Eggplant Hamburgers

1 small, ground eggplant, 1 small Bell pepper (finely
chopped),
1/2 cup ground walnuts,
1/2 cup whole wheat bread crumbs, 1 teaspoon soy sauce,
Sage and salt to taste,
2 or 3 chopped onions, Enough whole wheat flour to hold together,
Vegetable oil.

Saute onions and pepper in oil. Mix together with rest of the
ingredients, make into patties, and fry in oil until brown.

Nut Hamburgers

1/2 cup shredded nuts, Few sprigs of chopped parsley,
1 cup whole wheat bread  crumbs,
1 teaspoon salt, 1 onion, 1 or 2 tablespoons water–enough to hold
together,
2 tablespoons olive oil, Scant teaspoon sage.

Mix all ingredients together, shape into patties, and fry in oil. Serve
with plain brown gravy or mushroom or Vegex [ed?] gravy.

Carrot Loaf I

1 cup mashed, steamed carrots, 1 cup whole
wheat bread crumbs,
1/2 cup soy milk, 1 minced onion,
1/2 cup chopped walnuts,  1 tablespoon oil.

Mix all ingredients together, put into oiled baking dish, and add water as it gets dry. Bake uncovered.

Carrot Loaf II

1 cup finely grated carrots, 2 or 3 stalks finely cut
celery,
1 cup whole wheat bread  crumbs,
2 small onions, 1/2 cup ground raw peanuts, 1 tablespoon parsley,
1 small green pepper,  3 tablespoons olive oil.

Put pepper and onions through food chopper. Mix all ingredients together, put into oiled baking dish, and add water as its gets dry. Bake uncovered.

Carrot Loaf III

1 cup ground raw peanuts,   Parsley
optional,
1 cup cooked brown rice or 1/4 cup uncooked rice,
3
tablespoons vegetable or olive oil,
1 1/2 cups finely grated carrots,   1 large onion,
1/2 teaspoon mustard,
Savory or sage,   2 tablespoons red or green pepper,
Salt to taste.

Brown onion and rice in oil. Add boiling water and cook until tender. Mix in rest of ingredients. Place in pan and bake 35 minutes.

Carrot Loaf-IV

1/2 cup minced celery, 1 cup ground peanuts,
1 cup whole wheat bread crumbs, 1 tablespoon olive oil,
2 cups cooked, diced carrots, 1/2 teaspoon salt.

Mix together and shape into loaf. Brown in oven, serve with tomato sauce.


Mock Turkey with Gravy

2 cups cooked lentils,1/4 teaspoon sage,
2 tablespoons parsley, 1 chopped onion,
Toasted whole wheat bread crumbs, 1 teaspoon celery salt
Small piece garlic, 2 cups ground savory loaf

(Include following: Gravy)

1 cup water, 1 tablespoon oil
1 teaspoon savita or 1 tablespoon soy sauce,  1 tablespoon whole
wheat flour

Mix savory loaf, lentils, parsley, sage, sauted onion, small piece of garlic, celery salt, and toasted bread crumbs. Bake with thin mixture of water, oil, soy sauce, and whole wheat flour.

Fried Tofu

1 cake tofu – 1 lb., 1 quart boiling water,
1/2 cup soy sauce or 3 teaspoons salt,  Whole wheat flour,
Olive or vegetable oil

Cook tofu in boiling water to which salt or soy sauce has been added. Cook very slowly for 35 minutes. When done, drain. and let cool. Cut in one inch slices and roll in whole wheat flour. Fry quickly in hot oil. The tofu can also be fried raw.

Tofu Loaf

1  cake tofu – 1 lb., 1 tablespoon agar
1 bunch spinach, 2 cups whole wheat bread crumbs,
1 cup shredded carrots,
1 cup celery, 1 teaspoon savory,
1/4 cup soy sauce, vegex, or savita, Cayenne and salt to taste

Mash tofu with fork. Grind vegetables. Add bread crumbs, seasoning, and agar. Mix well and bake in oiled pan in moderate oven.

Tofu Omelette

1 cake tofu – 1 lb,  Vegetable oil,
3 tablespoons whole-wheat flour, 1/2 teaspoon salt
1 Bell pepper (chopped),
1 heaping teaspoon baking powder, 1 chopped onion,
Parsley

Mash tofu. Saute onion and pepper. Add rest of ingredients. Form into patties and fry in oil until a light brown.

Tofu and Garbanzo Beans

1/2 pound Garbanzo beans (raw),  Corn meal or whole-wheat flour,
1/2 pound tofu, Vegetable oil

Heat beans in oven, then grind to powder. Cover tofu with water, add bean powder, and cook one hour. When done, cut in slices, roll in corn meal or whole wheat flour and fry in vegetable oil.

Gluten Steak

5 pounds “Gold Medal” flour or whole wheat flour,   Olive oil or
vegetable oil
9 cups boiling water, 1 cup soy sauce, Wholewheat flour

Mix flour with cold water to form a very stiff roll. Then wash with cold water until all the starch is gone and only the gluten is left. Form the gluten in a long roll and cut one inch thick. Drop in boiling water to which soy sauce has been added. Cook 40 minutes. Drain and roll in whole wheat flour, then fry in oil.

Gluten Gravy

2 onions, Olive Oil,
2 tablespoons whole wheat flour,   Liquid drained from steaks.

Saute onions in oil, add whole wheat flour, and brown. Gradually add liquid until of right consistency.

Gluten Steak Stew

1 bunch carrots,  1/2 bunch celery,
4 large potatoes,  Gluten steak cut in strips,
1 eggplant cut in cubes (do not peel), 1 quart tomatoes (puree),
9 large onions, 2 tablespoons olive oil.

Cut vegetables in large pieces. Add tomato juice and oil. Cook ten minutes. Add eggplant and gluten steak before taking off fire. Thicken with gluten steak gravy. You can also season with pickling spices, pepper. and cinnamon.

Gluten Steak Pie

1 quart gluten steak (cubed), 1 cup baked potatoes (cubed)
Gluten gravy, 1 cup cooked celery (cubed),
1 cup cooked carrots (cubed),
6 medium cooked onions,
1 teaspoon salt, 2 tablespoons vegetable oil

Mix together and put in oiled baking dish. Cover with rich biscuit dough and bake in moderate oven.

Shepherd Pie

Use same ingredients as in Gluten Steak Pie. Instead of biscuit dough, use mashed potatoes to cover top of pie.

Jambalaya

1 pound gluten steak or eggplant cut in squares,   A little
parsley,
2 cloves garlic, 3 onions chopped fine, 1 teaspoon salt,
1 bay leaf,  1 tablespoon soy sauce,
1 cup brown rice,  Cayenne and/or chili powder,
3 or 4 tablespoons vegetable oil, 2 quarts water

Brown steak or eggplant and onions in hot oil. Add bay leaf, parsley, cloves, salt, and brown a few minutes longer. Add 2 quarts hot water, soy sauce and bring to the boiling point. Then add rice, cayenne, or chili. Vegetables may be added if desired. Cook until tender.

Vegetable Stew – I

3 bunches carrots, 4 tablespoons olive oil
2 pounds onions,  4 quarts water
2 bunches celery, 1 teaspoon raw peanut butter,
2 eggplants (unpeeled),
6 potatoes, Parsley, 1 teaspoon salt, Vegetable oil for frying,
1/4 cup soy sauce, 4 Bell peppers, Whole wheat flour

Cut vegetables in large pieces. Saute peppers in oil. Add water, seasoning, and vegetables. Stir eggplant in 10 minutes before removing from fire.

Vegetable Stew – II

1 bunch carrots, Vegetable oil for frying, 4 large potatoes, Whole wheat flour,
3 onions, 6 slices gluten steak (cut small), Other vegetables if desired, 2 tablespoons olive oil,    Gluten gravy.

Saute vegetables in a little oil until a light brown. Dredge with whole wheat flour. Put in a stew pan, cover with water. Add olive oil. Drop in the steaks with some of the left over brown gravy. Cover and simmer until vegetables are done. Whole wheat dumplings may be added if desired.

Spanish Pot Pie -I

First:
2 cups grated corn, 1 cup corn meal in hot water [Ed: ?],
1 cup tomatoes, 1 tablespoon chili powder.
Mix together

Then:
1 onion (chopped), 1/2 cup seedless raisins (optional)
1 chopped Bell pepper,
1 quart gluten steaks cut in one inch squares, 1 cup ripe pitted olives,
1 tablespoon chili powder, 2 cups tomatoes
Salt to taste, 1/2 teaspoon thyme

Mix together and put in oiled baking dish. Pour corn meal mixture over it. Bake slowly until thick and brown.

Tamales

Sweet corn meal, 1 tablespoon chili powder,
1 pound fried gluten steak cut in small pieces, 2 large ripe tomatoes,
2 tablespoons olive oil,
1 large white onion, 1 teaspoon paprika
1 cup chopped olives,  1 teaspoon celery salt
Dash of green pepper,  Dry corn husks
1 clove garlic

Saute onions and pepper in olive oil until brown. Add tomatoes, olive oil, olives, chili powder, paprika, celery salt, and garlic. Cook until thick, then add gluten steaks. Cook the corn meal the day before and roll into patties the size of a salad plate. Put tomato mixture in the center and roll. Cover with corn husks and fill the layers with corn meal. Tie the ends and cook in boiling water for 20 minutes and serve hot.

Chestnut Chop Suey

4 Spanish onions (chopped),    2 cups bamboo shoots,
4 or 5 stalks celery (cut in 1 inch pieces), 8 or 10 sliced chestnuts
1 dozen mushrooms,  1 cup Chinese potatoes (cut in pieces),
Olive oil

Brown onions and celery in olive oil for about 1/4 of an hour. Put on to cook with water to cover. Add all the other ingredients. If desired, a small piece of stick cinnamon may be added.

Chop Suey – I

2 pounds bean sprouts,  2 tablespoons whole wheat flour,
1/4 cup soy sauce,
2 large bunches celery,  1/3 Cup Olive Oil,
1 cup water, 1 pound dry or fresh mushrooms,
1 pound water chestnuts, 3 onions

Cook bean sprouts in soy sauce. Cook celery in water until tender. Saute onions in oil, add flour and juice from the celery. Combine mixtures. Dry mushrooms should be soaked and then drained. Cook until water is absorbed, then saute in oil. Fresh mushrooms are first cleaned, then sauted in oil. Cut water chestnuts. Add chestnuts and mushrooms last. Serve hot with steamed natural rice.

Use 2 cups of boiling water to 1 cup of rice.

Chop Suey – II

2 pounds bean sprouts
1/2 cup soy sauce
2 large bunches celery
1 pound mushrooms
6 large onions
Olive or vegetable oil
1 large celery root
3 or 4 tablespoons of whole wheat flour
Boiling water

Wash vegetables and mushrooms. Cut celery and onions in large pieces. Cut celery root in small pieces. Drain sprouts, place in a large pan, with a little oil, and cook with a lid on pan until tender. Saute onions in oil in a large pan, place celery and celery root in same pan and brown, then cook with lid on pan until tender. Saute mushrooms until brown and put with rest of vegetables. Brown flour in pan the mushrooms were cooked in. Add oil and mix well. Add enough boiling water to make a thick gravy. Season with soy sauce. Mix all the vegetables and mushrooms together, adding gravy last, and let stand 20 minutes before serving. Serve hot with steamed brown rice.

Risotto

1 cup natural rice, 1/4 cup dried mushrooms (soaked for several hours),
1 medium-sized diced onion, Salt and cayenne to taste,
1/2 cup olive oil, Soup or vegetable stock, 1/3 nutmeg (grated).

Pour the olive oil into a deep sauce pan. Add onion and fry to a golden brown. Add well- washed rice and mushrooms and cook until rice is also a golden brown. Add 2 or 3 cups soup stock and stir constantly, adding more stock as needed to make a fairly light consistency. Add salt, cayenne, and nutmeg. Serve when rice is tender.

Peas and Mushrooms

3 tablespoons vegetable oil, 1/2 pound cooked peas,
1/2 pound sliced mushrooms, Salt to taste.

Sauté mushrooms in oil until brown. Add peas, reheat, season and serve.

Peppers and Mushrooms

3 large green peppers,
4 large tomatoes, skinned and cut in quarters,
4 small onions,
1/4 pound sliced mushrooms
3/4 teaspoon celery salt,
Dash of paprika

Saute green peppers and onions in oil. Add mushrooms and tomatoes, season with celery salt and paprika and continue to saute for about 1/4 of an hour until tender. Serve on toast.

Baked Fresh Mushrooms

1 pound mushrooms,
Lemon juice,
oil,
Salt to taste

Wash mushrooms well. Break off stems and chop. Place inside of mushrooms, upside down, fill with oil and season with lemon juice and salt. Bake slowly for 15 minutes and serve hot on toast.

Rice and Mushrooms

1 large cup brown rice, 3 tablespoons chopped onions,
4 tablespoons olive oil
4 tablespoons chopped celery, 2 cups dried mushrooms
Salt and paprika to taste,
3 tablespoons tomato sauce

Wash and soak mushrooms in two cups of hot water for 30 minutes. Fry uncooked rice in oil until brown. Pour water off of mushrooms and slowly add to rice and allow to steam. Saute mushrooms, onions, celery, and parsley. When a light brown, add to tomato sauce and rice and seasoning.

Mushroom Gravy

2 pounds mushrooms, 4 tablespoons whole wheat flour,
4 tablespoons vegetable or olive oil,
Salt or soy sauce to taste

Wash mushrooms. Saute in oil. When brown, remove from pan. Add 4 tablespoons oil to pan and brown flour. Add boiling water and cook. Add seasoning and mushrooms. Serve hot.

Baked Mushrooms and Noodles

1/2 pound whole wheat noodles, 2 tablespoons vegetable oil,
2 tablespoons whole wheat flour,
8 cups boiling water,
1 large onion, chopped fine, 2 tablespoons soy sauce,
1 cup fresh or canned mushrooms, 2 cups water

Cook noodles in salted, boiling water 20 minutes or until tender. Saute onions and mushrooms in oil and drain. Make a gravy with oil, flour, soy sauce, water, and juice from mushrooms. Add onions and mushrooms. Put noodles in casserole and pour gravy over top. Bake until brown.

Baked Eggplant – I

1 large or 2 small eggplants, 1 tablespoon olive oil,
1 large onion, chopped fine, 1 1/2 cups whole wheat bread crumbs,
2 stalks celery, chopped fine.

Bake egg plant until tender. Saute onion and celery in oil. Mix with chopped egg plant. Add bread crumbs and bake in casserole until brown, about 30 minutes. One may add nuts, steamed beans, or peas.

Baked Eggplant – II

1 large eggplant, Chopped onion,
Raw or cooked tomatoes, Chopped green pepper,
Olive oil.

Bake eggplant until tender. Do not peel. Cut into slices about I inch thick. Place in a baking dish, alternating layers of eggplant and tomatoes. Sprinkle onion and peppers over each layer of tomatoes. Dot with butter or oil. Bake 20 to 30 minutes. Serve from baking dish.

Baked Eggplant Stew

1 large eggplant with peeling, sliced thin;   Chopped parsley,
1 pint tomatoes, 1/2 loaf whole wheat bread (dried and ground)
1/2 cup chopped celery, 1/2 cup olive or vegetable oil
2 large onions,    1/4 teaspoon salt,
1 large Bell pepper,  Sweet basil or sage

Saute pepper and onions in oil. Add tomatoes and seasoning. Arrange egg plant, bread crumbs, and celery in layers, in oiled baking dish. Add sauce and bake in moderate oven.

Baked Eggplant An Gratin

Eggplant (unpeeled), Tomato Sauce,
Shredded wheat (crushed),  Salt
Onion, Parsley, Oil

Brown shredded wheat in oil with a little onion and salt. Slice the eggplant. Place in layers in baking dish. Sprinkle browned mixture between layers. Over all pour a thick tomato sauce. Bake until done. Garnish with parsley and serve.

 Egg Plant a la Sicilian

1 small egg plant,  Pinch of raw sugar
2 fresh tomatoes, Fresh mint leaves,
Olive oil, Celery,
Salt and cayenne, Capers

Cube egg plant and celery and fry in oil. Make a thick sauce of the tomatoes, sugar, salt, and cayenne. When done, add a few finely chopped mint leaves and capers. Imbed egg plant into this sauce. Serves four portions.

Spanish Rice

2 cups natural brown rice,  2 quarts boiling water,
3 onions, 1/3 cup vegetable or olive oil,
2 Bell peppers, 1 red chili pepper, 1 teaspoon salt
1 tomato, 1 egg plant (cut in cubes)

Wash the rice and let dry. Saute onions and peppers in oil until brown. Brown rice in oil, add boiling water, and cook until tender. Add tomatoes and seasoning. Cook slowly in a covered pan over an asbestos mat or an iron plate. When half done, add egg plant, and cook until tender.

Stuffed Eggplant

1 medium eggplant, 1/4 teaspoon salt,
1 cup mushrooms, 1/4 teaspoon cayenne,
1/2 cup chopped onion,
1 cup chopped celery, 1/4 cup whole wheat bread crumbs
4 tablespoons vegetable
oil

Cut egg plant in half, lengthwise. Scoop out center to 1/2 inch of outer skin. Dice mushrooms, onions, center of eggplant, and saute in oil. Cook celery until tender and dice. Add mixtures together with seasoning. Fill eggplant shell and sprinkle with bread crumbs. Bake in slow oven until tender.

Spaghetti

1 package whole wheat or gluten spaghetti, 5 grated carrots
or gluten spaghetti, 1/4 teaspoon pickling spices
2 quarts tomato juice, A little sweet basil, thyme,
1 large Spanish onion or marjoram

Cook spaghetti in salted, boiling water. Drain. Saute onion in oil until a golden brown, then add tomato juice, grated carrots, and spices, When carrots are tender, add rest of seasoning, and mix with spaghetti. This is very good when served with fried eggplant.

Macaroni An Gratin

2 cups whole wheat or gluten macaroni, 1 head cauliflower
Wheat Germ, Chopped parsley

Cook macaroni in boiling water until half done; drain water into another vessel and cook cauliflower (broken into pieces) until half done. Place in casserole in layers, alternating macaroni and cauliflower. Bake in moderate oven until done, then sprinkle with raw wheat germ and parsley.

Italian Macaroni

1 pound whole wheat or gluten macaroni,
2 quarts fresh, strained tomatoes,
2 Bell peppers, 1/3 cup vegetable or olive oil,
1 large onion, 1 clove garlic (optional),
1/2 teaspoon salt, 1 pound string beans

Saute onions, peppers, and garlic in oil until brown. Add tomatoes, salt, macaroni, and beans. Cook until tender.

Dean Loaf

1 pound dark beans, 1/2 teaspoon ginger,
1 small bunch celery, Olive oil,
3 large carrots, Molasses,
Salt to taste.

Cook beans until tender. (Mash beans). Saute celery and carrots in olive oil. Mix with beans, add seasoning and molasses, and bake in moderate oven.

Baked Beans – I

1 1/2 cups navy beans,    3 tablespoons vegetable oil,
2 tomatoes, 3 onions, 1/2 teaspoon salt

Wash beans and cook in boiling water until tender. Saute onions in oil. Add tomatoes and salt. Mix together and bake in hot oven until brown. Serve with a vegetable salad.

Baked Beans – II

1 pound navy beans,  Parsley,
3 or 4 tablespoons vegetable or olive oil, 1 clove garlic,
3 ripe tomatoes, 1 bunch carrots, Salt to taste,
1 large onion, 1/4 teaspoon dry mustard,
2 or 3 stalks celery, 1 teaspoon raw sugar, honey or molasses
Paprika

Soak beans over night, then cook in water they were soaked in. Cook until 1/4 done. Saute carrots, celery, onions, garlic, and parsley in oil. Add tomatoes and cook until done. Pour through sieve. Add salt, mustard, and sugar. Pour mixture over beans, sprinkle generously with
paprika, and bake in a very slow oven until done. Keep moist and covered.

Kidney Bean Stew

2 onions, Salt to taste,
4 potatoes, 1/4 cup vegetable or olive oil,
1 pound kidney beans,  6 carrots
A little parsley (cut fine), 1 quart water

Soak beans and cook in the same water. When nearly done, add onions, potatoes, carrots, water and seasoning. Add parsley just before removing from fire.

Kidney Bean Loaf

3 cups cooked kidney beans, 3 tablespoons vegetable oil,
2 tablespoons Bell pepper,  Pinch salt,
3 tablespoons whole wheat bread crumbs, 3 tablespoons minced parsely,
3 tablespoons chopped onion

Put beans through ricer. Saute onion and pepper in oil. Mix all ingredients together to form a loaf and bake about 30 minutes. Serve with a tomato sauce.

Lima Bean SpeciaI

2 pounds fresh lima beans,  3 tablespoons vegetable oil,
2 medium sized onions, Soy sauce to taste,
1  7-oz. can proteena  [Ed: ?],   1 1/2 cups water

Saute onions and diced proteena in oil. Add beans, soy sauce, water, and cook covered, until done.

Lima Bean Stew

1 pound dried lima beans, 1/4 cup olive oil,
1 small bunch celery, Salt to taste,
6 sliced or cubed carrots, A little parsley–cut fine,
2 chopped onions

Soak beans and cook in the same water. When nearly done, add celery, carrots, onions, oil, and salt. Add parsley Just before removing from fire.

Savory Lima Patties

2 cups cooked, mashed lima beans,
2 slices whole wheat or soy bean bread,
2 cups mashed savory loaf, 1/2 cup finely chopped onion
Sage and salt to taste

Mix ingredients together. Moisten with water, soy milk, or vegetable stock. Form into patties, dip in wholewheat flour. Saute in vegetable oil. Serve with tomato sauce or soy sauce gravy.

Soy Bean Loaf

2 cups soy beans,  Other vegetables may be used,
1 cup whole-wheat bread crumbs,
1 medium chopped onion,
1/4 cup uncooked whole-wheat cereal,
1 bunch chopped spinach
1 cup finely ground raw carrots,    A little thyme
2 tablespoons vegetable or olive oil,
Salt to taste

Soak beans over night and grind. Cover with same water and cook in double boiler for two hours. Mix bread crumbs. whole wheat cereal, carrots, onion, spinach, and vegetables with cooked soy beans, and add seasoning. Bake in a loaf or ring.

Baked Rice

4 cups cooked, brown rice,  1 large can tomatoes,
1/2 cup chopped pimento,
1/8 teaspoon cayenne,  2 teaspoons salt

Mix rice, pimento, salt, and pepper with 1 1/2 cups strained tomato juice. Place in oiled, glass baking dish. Cover with tomato pulp. Bake in oven 40 minutes. Serve hot.

Baked Lentils

1 small package lentils     1 small bunch diced celery
1 bunch diced carrots     1/3 cup vegetable or olive oil

Soak lentils over night. [Ed: ?] Combine vegetables and lentils. Bake until tender.

Vegetable Goulash

2 tablespoons vegetable oil,  2 tablespoons soy sauce,
1 large sliced onion, 1/2 pound savory loaf cut in pieces,
1 large sliced potato,
1 tablespoon chopped bell pepper, 1 tomato
1 cup water

Saute peppers, onion, and potato in oil. Add tomato, savory loaf, water, and soy sauce. Cover and simmer slowly until done.

Stuffed Bell Peppers – I

4 Bell peppers, 1/2 cup whole wheat bread crumbs,
1 large, chopped onion,
2 stalks chopped celery,  Pinch of thyme or sage,
1 can (small) savory loaf–finely chopped,  Salt or soy sauce to taste,
4 tablespoons vegetable or olive oil,
2 tomatoes, finely cut

Steam peppers until half done. Remove centers. Saute onion in oil until slightly brown. Add rest of ingredients and simmer in covered pan until celery is done. Fill peppers and bake until tops are brown.

Stuffed Bell Peppers  – II

1 or 2 bunches vegetable oyster (or salsify) [Ed: ?], 6 Bell peppers,
1 cup chopped nut meats,
2 tablespoons vegetable or olive oil, 1/2 cup strained tomatoes
Season to taste, 1 cup cooked brown rice

Clean salsify, cut in half, and cook in a little water until done. Brown the salsify in hot oil, add rice and nuts, and cook until tender. Add tomatoes and season to taste. Wash peppers and cut off stem end. Fill with mixture, place in baking pan, and brush tops with oil. Bake with a little water in pan until well done. Serve with brown gravy or tomato sauce.