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CHIK'N DINNER-MACARONI
CASSEROLE Dissolve chicken-style seasoning in water. Combine all ingredients and refrigerate at least 8 hours. Bake at 350 degrees for 1 hour, uncovered.
DINNER STEAK
STROGANOFF Sauté onion, green pepper & garlic in oil in large covered skillet until vegetables are tender, about 10 minutes. Add flour. Stir as mixture cooks for 1 minute. Add soup mix, water, undrained mushrooms, and Dinner Steaks strips. Stir to blend. Simmer covered 12 minutes, stirring occasionally. Remove from heat. Stir in sour cream; then noodles. Reheat to simmering and serve. Makes 6 servings
BARBEQUED VEGEBURGER
BALLS Barbeque Sauce:
HOSTESS CUTS
ITALIANO In 1 Tbsp. oil, sauté the onion, celery and mushrooms. When celery is tender, add the diced Hostess Cuts and continue to sauté 5-10 minutes. Add 1 (16 oz.) jar natural spaghetti sauce and simmer an additional 5 minutes. Serve over spaghetti, buttered noodles or potatoes.
BEEF STRIPS
CHOW MEIN
DELI FRANKS
BAKE
NUTI-LOAF CROQUETTES Mix all ingredients (except beaten egg) thoroughly. Roll into ball shape, flattened slightly on top and bottom. Dip in mixture of beaten egg and 1/3 cup milk. Roll in toasted bread or cracker crumbs. Brush with cream or melted margarine. Bake in 350 degree oven for 25 to 30 minutes. Serve with tartar sauce. Makes 8-10 croquettes.
CHOPS PARISIAN Arrange diced Chops in a deep casserole. Combine all the other ingredients. Pour over the Chops. Sprinkle with paprika. Bake at 350 degrees for 1 hour 15 minutes. Makes 6 servings.
COMPANY VEGEBURGER
CASSEROLE Put through the food grinder. Mix together well and pour into greased casserole. Cover and bake at 350 degrees for 1 hour. Serves 6.
NUTI-LOAF PATTIES Mix all ingredients together. Form into patties and fry until golden brown. Serve plain or with your favorite gravy. Serves 4.
SPANISH NOODLE & CHOP CASSEROLE 2 Tbsp. vegetable oil Sauté green peppers in vegetable oil until tender. Combine green peppers in 3-quart casserole dish with the mushrooms, Chops, corn and cooked noodles. In a small mixing bowl, combine the dry broth, tomato paste, water, and corn liquid, and stir together. Add to the vegetable/noodle mixture and stir to combine. Add _ cup grated cheese and stir to combine. Sprinkle with the remaining _ cup grated cheese and bake in a 350 degree oven for 30 minutes. Serves 6. |
CHIK'N DINNER 'N BEANS CASSEROLE 1 can (20 oz.) CEDAR LAKE Chik'n Dinner,
drained Heat oil in a large skillet. Sauté onion and bell pepper for 3 minutes. In an 8"x8" baking pan, combine Bush's Vegetarian Baked Beans, onion and bell pepper, drained pineapple, mustard and soy sauce. Place Chik'n Dinner pieces on top of bean mixture. Bake at 375 degrees for approximately 45 minutes. Serves 4.
VEGI-SCALLOPS CHOWDER 2 cans (10 oz.) stewed tomatoes Put all ingredients, except Vegi-Scallops, into a large Dutch oven or kettle. Simmer, covered for 35 minutes or until vegetables are tender. Add Vegi-Scallops. Simmer 10 minutes longer. Serves 6.
DINNER STEAKS DELITE 1 can (13 oz.) CEDAR LAKE Dinner Steaks,
drained Dip Dinner Steaks in flour, then in egg, then in breadcrumbs. Brown lightly in oil. Set aside. Partially sauté onions and mushrooms in margarine. Add 2 Tbsp. flour, then arrange on bottom of casserole dish. Place Dinner Steaks on top of onions. Combine the remaining ingredients and pour over the Dinner Steaks. Bake in 350 degree oven for 30-45 minutes. Serves 4.
QUIK BURGER ROAST 1 can (19 oz.) CEDAR LAKE Quik Burger Mash the Quik Burger with a fork. Place the pineapple rings in the bottom of a well-oiled bread loaf pan or deep casserole dish. Mix Quik Burger along with the rice, bread crumbs, eggs, oil, onion, mushrooms, parsley and nuts, and pack into the loaf pan being careful to leave the pineapple rings nicely arranged. Before putting into oven, mix hot water with G. Washington broth and margarine and pour over roast. Bake in a 350 degree oven for 1-1/2 hours. Unmold on platter. Makes 10-12 servings.
HAWAIIAN STYLE VEGI-FRANKS 1 onion, chopped Sauté onion and mushrooms in
oil. Add celery, yeast extract, and water; simmer for 5 minutes.
Combine cornstarch and soy sauce; add drained pineapple, juice
and enough water to make 2 cups liquid. Stir liquid into the
vegetable mixture, stirring constantly until mixture thickens.
Add pineapple, water chestnuts, Vegi-Franks; simmer slowly. Place
in casserole and sprinkle with toasted almonds.
TERKETTES AND NOODLE CASSEROLE 1 pkg. (6 oz.) thin noodles Cook noodles according to directions on package. Mix mushroom soup, mushrooms, including juice and liquid from Terkettes. Put noodles in greased casserole. Add Terkettes and cover with soup. Garnish with paprika. Bake 20 minutes at 350 degrees. Serves 4 to 6.
GLAZED 3-GRAIN PECAN PATTIES 1 can (20 oz.) CEDAR LAKE 3 Grain Pecan
Patty, diced into _" cubes Combine applesauce, molasses, garlic powder, and ground ginger in a saucepan and heat. Add diced 3 Grain Pecan Patties and heat through. Serve over rice.
BEEF STRIPS PASTA SALAD 1 cup cauliflower flowerets In a small saucepan over high heat, cook cauliflower in a small amount of boiling water for 5 minutes or until crisp/tender; drain and set aside. Cut zucchini lengthwise into quarters, then slice. Toss together the cauliflower, zucchini, Beef Strips, carrots and noodles. Cover and chill in refrigerator for 1 hour. Dressing:
EASY CHIK'N STRIPS ENCHILADAS 1 can (20 oz.) CEDAR LAKE Chik'n Strips,
drained Heat oven to 350 degrees. Mix dressing,
cumin, and red pepper; stir in Chik'n Strips. Spoon 1/3 cup of
the Chik'n Strips mixture onto each tortilla; roll up. Place,
seam-side down in 12x8" baking dish. Pour salsa over filled
tortillas; sprinkle with cheese. Bake 30 minutes; sprinkle with
cilantro, if desired. Serve over hot cooked rice with chopped
red peppers, if desired. Makes 4 servings.
"CHICKEN" PATTIES" 1 cup CEDAR LAKE Chicken Patty Mix,
prepared Combine all ingredients. Place _ cup (4 Tbsp) of the patty mixture in a lightly oiled hot skillet and brown evenly on both sides. Makes 8-10 patties. Also, you could serve patties with sautéed onions and green peppers, or top with a chicken-style gravy.
STUFFED PEPPERS 2 cups CEDAR LAKE Beef Mix, unprepared Combine Beef Mix with 1-1/3 cups water and allow to set for 10 minutes. Prepare rice. Cut off tops of peppers; remove seeds and membrane. Parboil peppers in boiling, salted water for 5 minutes and drain. Combine tomato paste and 1-1/2 cups water. Mix 1 cup of tomato paste mixture with prepared Beef Mix, vegetable oil, garlic, salt, paprika, rice and eggs. Fill peppers with Beef Mix mixture. Place in shallow baking dish. Pour remaining tomato paste mixture over peppers. Bake in 375-degree oven for 25-30 minutes. Serves 4-5. |
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MUSHROOM STUFFED GOLDEN BURGERS 1/2 tsp. Salt Melt margarine in skillet; saute onion in margarine until tender. Combine onion with crumbs, mushrooms, parsley, lemon juice, salt and basil. Add enough cream to moisten dressing. Place Golden Burgers in 8"x8" baking dish sprayed with Pam. Place _ cup of mushroom stuffing on each burger. Cover with remaining burgers. Pour cream over top. Bake at 350 degrees, basting occasionally, for 18-20 minutes. Serves 6.
IMPOSSIBLE CHIK'N NUGGET BROCCOLI PIE 10 oz. pkg. Frozen chopped broccoli Heat oven to 400 degrees. Spray 10"x1-1/2" pie plate with Pam. Rinse broccoli under cold running water to thaw, drain thoroughly. Mix broccoli, 2 cups cheese, the Chik'n Nuggets, and onions in pie plate. Beat milk, eggs, baking mix, salt, and pepper until smooth. Pour into pie plate. Bake for 30-40 minutes or until knife inserted into center comes out clean. Top with remaining cheese. Bake until cheese is melted, about 2 minutes. Cool 5 minutes. Serves 6-8.
VEGE-CHIK'N WALDORF SALAD 2 cups coarsely chopped Vege-Chik'n
Roll Mix all ingredients. Refrigerate. Makes 4 servings.
SUPER SANDWICHES 7 slices rye bread, toasted and buttered Place bread on a baking sheet. Cut slits about _ of the way through 14 Tofu Franks. Use remaining 2 Tofu Franks in filling recipe. Arrange 2 Tofu Franks on each slice of bread to form half circles. Brush Tofu Franks with oil. Place either 1/3 cup Chili filling or _ cup Summer Filling in the center of each sandwish. Sprinkle each serving of Chili Filling with 1-1/2 to 2 tablespoons of shredded cheese. Bake sandwiches at 400 degrees for 10 minutes or until hot and bubbly. Serve immediately. Serves 7. Summer Filling: Combine all ingredients, mixing thoroughly but gently. Yields 2 cups. Chili Filling: Melt margarine in a skillet. Add onion and saute until tender. Mix onion and Tofu Franks with Chili. Reserve cheese to sprinkle over assembled sandwiches. Yields 3 cups.
VEGETABLE SCALLOPINI 1 - 16 oz. pkg. MGM Scallup Delite,
thawed Roll Scallup Delite in flour seasoned with salt and sweet basil. Brown quickly in hot salad oil. Remove and place in greased 2-quart casserole dish. Saute onions in same skillet and place in casserole dish along with mushrooms, tomatoes, sugar, salt, and sweet basil. Bake uncovered at 350 degrees for 1 hour. Serve with rice. Serves 5-6.
MEXICAN CASSEROLE 1 - 8 oz. pkg. Elbow macaroni Prepare macaroni according to package directions. Drain. Crumble Gourmet Burgers and saute with onion, pepper, and garlic. Add macaroni, tomatoes with liquid, cumin, olives, oregano, and celery powder. Pour into 3-qt. casserole. Top with corn chips and cheese. Bake at 325 degrees for 25 minutes. Serve with sour cream. Serves 8.
VEGE-BOLONI BUNWICHES 3/4 cup chopped green peppers In medium saucepan, cook green pepper and onion in hot oil until tender but not brown. Stir in remaining ingredients, except buns. Cook and stir until cheese melts and mixture is heated through; spoon onto buns. Makes 8 servings.
VEGE-TURKEY KABOB 18 small whole canned potatoes Alternate potatoes, pickles, apricot halves, ripe olives and Vege-Turkey on 6 skewers. Begin and end with Vege-Turkey. Place on rack under broiler or over hot coals; grill for 15 minutes on each side, or until No-Turkey browns. Serves 6.
VEGE-CHIK'N & STUFFING CASSEROLE 1 Tbsp. margarine Melt margarine. Saute celery and onion. Combine all ingredients and put in a casserole dish sprayed with Pam. Bake at 350 degrees, covered, for 30 minutes, then uncovered for another 15 minutes. |
GOURMET BURGER LASAGNA 14-1/2 oz. can diced Italian style
tomatoes Combine and mix tomatoes, spaghetti
sauce and crumbled Gourmet Burgers in a mixing bowl. Spread 1/3
of this mixture in the bottom of a 11"x7" baking dish.
Arrange _ of the uncooked noodles over the sauce. Spread _ the
cottage cheese over the noodles. Top with another 1/3 of the
sauce mixture. Repeat using the remaining noodles, cottage cheese,
and sauce mixture. Cover with aluminum foil and bake for 50 minutes.
Uncover and sprinkle with mozzarella and Parmesan cheeses. Return
to oven uncovered for 5 minutes to melt cheese. Let stand for
10 minutes and sprinkle with parsley. Serves 6.
Heat vegetable oil in large skillet. Add Vege-Chik'n strips and onions, and cook until brown. Add celery, bean sprouts, green pepper, soy sauce, water and salt. Cover and cook 10-20 minutes. Make paste with flour, and stir into the Vege-Chik'n/vegetable mixture. Heat until thick. Serve with hot rice or noodles. Yield: 8-10 servings.
EASY CHIK'N
NUGGETS & PASTA In skillet, brown Chik'n Nuggets in vegetable oil. Set aside. Add soup, water, basil and vegetables. Heat to a boil. Add uncooked pasta. Cook over medium heat 10 minutes, stirring often. The pasta cooks right in the soup! Add Chik'n Nuggets. Cook 5 minutes or until pasta is done, stirring often. Serve with grated Parmesan cheese. Serves 4.
GOURMET BURGERS
WITH NOODLES Heat oil in skillet. Add onion and sauté over medium heat until soft, about 10 minutes. Stir in garlic and cook about 20 seconds. Add paprika and cook a few seconds. Stir in broth and puree. Add Gourmet Burgers to skillet and bring to a simmer. Add peppers, cover partially, and simmer until peppers are done, about 20 minutes. Transfer to a heated shallow bowl. Serve sour cream and noodles separately.
VEGE-DOGS BARBEQUE In large skillet, sauté onions in oil until just soft. Stir in tomato sauce, molasses, lemon juice, cumin, salt, basil. Simmer uncovered for 5 minutes. Arrange Vege-Dogs in sauce; cover, simmer 10 minutes or until bubbly hot. Place Vege-Dogs in rolls. Spoon sauce over. Serves 8.
VEGE-TURKEY
CASSEROLE
EASY GOLDEN
BITS CASSEROLE Mix rice, soup, milk, and basil. Place in large casserole with Golden Bits on top. Cover with foil. Bake 300 degrees for 2 hours.
GOLDEN BURGER
PARMESAN To make sauce: Sauté onion and garlic in oil until tender. Add tomato paste, water, oregano, dried basil, sugar, and pepper . Heat until boiling. Reduce heat and simmer 30 minutes. Heat Golden Burger and linguini according to package directions. Pour pasta into prepared 2-quart baking dish, then add 1 cup sauce. Arrange Golden Burgers and top with 1 cup cheese. Cover with remaining pasta sauce and sprinkle with remaining 1/2 cup cheese and the parsley flakes. Bake at 350 degrees for 10-15 minutes. Serves 6.
OVERNIGHT MACARONI
WITH VEGE-BOLONI 1-1/2 cups grated longhorn cheese,
divided |