MEATLESS REUBEN SANDWICH

VEGETARIAN

Ingredients

1 slice rye bread
Zucchini
2 to 3 tablespoons sauerkraut
Onion
Green bell pepper
1 slice mild Cheddar or Swiss cheese

Instructions

Drain sauerkraut well placing it in a wire strainer and then
pressing with the back of a spoon to force the liquid out. Cut
zucchini into thin slices. Cut thin rings from the onion and
green pepper. Toast the bread. Spoon drained sauerkraut onto
toasted bread. Arrange 4 or 5 zucchini slices on top then add a
few onion and green pepper rings. Top with the cheese slice.
Place in a preheated oven or under the broiler until the cheese
melts.

PARMESAN HOMINY

VEGETARIAN

Ingredients

2 slices bacon
2 tablespoons chopped onion
2 tablespoons green bell pepper chopped
1 (20 ounce) can hominy drained well
Seasoned salt to taste
Parmesan cheese

Instructions

Dice bacon and fry until transparent. Add onion and pepper. Fry
until tender. Add drained hominy and season to taste with
seasoned salt. Heat thoroughly. Serve topped with Parmesan
cheese.

CHEESY BROCCOLI POTATO TOPPER

VEGETARIAN

Ingredients

1 can Cheddar cheese soup
4 large hot baked potatoes split
1 cup cooked broccoli florets

Instructions

Stir soup in can until soup is smooth. Place hot baked potatoes
on microwave-safe plate. Carefully fluff up potatoes with fork.
Top each potato with broccoli. Spoon soup over potatoes.
Microwave on HIGH 4 minutes or until hot.

PAD THAI

VEGETARIAN

Ingredients

1 (6.75 ounce) package thin rice noodles
2 tablespoons vegetable oil
3 ounces fried tofu sliced into thin strips
1 clove garlic minced
1 egg
1 tablespoon soy sauce
1 pinch white sugar
2 tablespoons chopped peanuts
1 cup fresh bean sprouts
1 tablespoon chopped fresh cilantro
1 lime cut into wedges

Instructions

Place noodles in a heatproof bowl and cover with boiling water.
Allow to soak for 5 minutes until pliable but not mushy. Drain
water and set aside. Heat oil in wok over medium heat. Add garlic
and fry until brown. Add noodles and fry until heated through.
Push to the side. Break egg into the base of the wok and mix
gently. As it begins to set break it up and mix it into the
noodles. Mix in soy sauce and sugar. Stir in tofu bean sprouts
peanuts and cilantro. Remove from heat. Garnish with lime wedges.
more

FRIED EGGPLANT STICKS

VEGETARIAN

Ingredients

1 (1 pound) eggplant peeled
Salt and pepper
2 cups all-purpose flour
4 slices day-old bread
Vegetable oil (for frying)
Grated Romano cheese

Instructions

Cut eggplant lengthwise into 3 x 1/2-inch sticks. Sprinkle with
salt and let drain in a colander for 30 minutes. Pat the eggplant
sticks dry. Place a little salt pepper and flour in a bag. Put
eggplant in a bag and shake coating with seasoned flour. Place
bread in food processor and process to make bread crumbs. Shake
excess flour off eggplant sticks. Dip in milk let excess milk
drip off then dredge in bread crumbs. Shake off excess bread
crumbs. Heat deep oil to 350 degrees F. Fry in batches until
golden brown. Drain on paper towels. Sprinkle with grated Romano
cheese.