RANCHO BAKED BEANS

VEGETARIAN

Ingredients

3 tablespoons butter
1 cup chopped onion
1 pound ground beef
1 teaspoon seasoned salt
1/2 teaspoon Worcestershire sauce
1 tablespoon prepared mustard
1/4 cup packed brown sugar
1 (8 ounce) can tomato sauce
2 (1 pound) cans pork and beans
1 can pinto beans undrained

Instructions

Brown onion and ground beef in butter. Drain grease. Combine in a
cast iron skillet with the remaining ingredients. Bake at 400
degrees F for 30 minutes or until bubbly.

VEGGIE BURGERS

VEGETARIAN

Ingredients

3 cups cooked brown rice
1 cup finely chopped celery
1 cup finely chopped onion
2 cups sliced saut?ed mushrooms
2 cups grated carrots
3 eggs beaten
2 teaspoons garlic powder
1/2 cup whole wheat flour
1/2 cup oat bran

Instructions

Combine rice celery onion mushrooms and carrots. Add eggs garlic
powder whole wheat flour and oat bran gradually. Shape and fry in
oil in a hot frying pan. It may be necessary to dredge burgers
with whole wheat flour if they are soggy. Season after frying
with more garlic powder. Extra burgers may be frozen for later
use. Serve on whole wheat bun with a slice of melted cheese.

BAKED HOMINY

VEGETARIAN

Ingredients

2 large cans hominy drained
1 (4 ounce) can green chiles
1 cup sour cream
3/4 pound jack cheese grated
1/2 cup Cheddar cheese grated

Instructions

Combine sour cream and chiles. Grease casserole dish. Layer
ingredients with Cheddar cheese on top. Bake at 350 degrees F for
30 minutes.

EGGPLANT STACKS

VEGETARIAN

Ingredients

1 eggplant peeled
1 large onion
2 tomatoes
Salt and pepper to taste
1 teaspoon basil leaves
2 teaspoons oregano leaves
1/4 cup olive oil
1/2 cup grated Romano cheese
1/2 cup sour cream
6 tablespoons chopped black olives

Instructions

Slice eggplant into 8 rounds. Layer eggplant on bottom of 13 x
9-inch baking dish. Place thin slice of onion on each slice of
eggplant. Place a thick slice of tomato on top of each onion
slice. Sprinkle lightly with salt and pepper. Sprinkle basil and
oregano over all. Drizzle olive oil over and top with Romano
cheese. Cover with foil. Bake at 350 degrees F for 40 to 45
minutes. Serve with sour cream and black olives. Yields 8
servings.

RAIN - RICE AND VEGETABLE SALAD

VEGETARIAN

Ingredients

1 cup Cooked AM 7 Grain Cereal cooled
2 cup AM Brown Wild Rice & Herbs (Quick) cooked & cooled
16 oz Canned peas and carrots drained
1/2 cup Celery chopped
1/2 cup Onion chopped
1/2 cup Cucumbers diced
1/8 cup Chopped pimientos
1/2 tsp Onion powder
1/2 tsp Garlic powder
Vegetable seasoning to taste

Instructions

* Toss ingredients together with mayonnaise or salad dressing of
choice. * Chill. Serve on a bed of alfalfa sprouts. more