Lynns Salad

1 head cabbage, coarsley chopped
8 - 12 green onions, thinly sliced
1/4 c. chopped parsley
3 tbs. sesame seeds
1/4 c. slivered almonds
1 pkg. top ramon noodles, oriental style, crumbled

Toast seeds and almonds in oven,
300 - 350, cool and mix with noodles.
Dressing:
2 tbs. honey
2 tbs. lemon juice
1/4 tsp. salt
1/2 c. safflower oil
mix well.
Just before serving, mix dry ingredients with cabbage,
add dressing and serve immediately.
Recipe from Lynn Rosette

Vegetarian Stuffed Peppers

4 large bell peppers
1 to 2 c. vegeburger, add 1 chopped onion
3 garlic cloves, minced
1/2 tsp. salt - pepper if desired
1/2 tsp. oregano
1 can w k corn, drained, or cooked rice or half of each
1/4 to 1/2 c. mayonaise
1 can tomato soup
1 c. mozzarella cheese
Cut and core peppers. Simmer in boiling water for a couple minutes. Drain and cool under cold water, drain on paper towels.
Saute onions & garlic in small amount of oil, add vegeburger, , seasonings, mayonaise ,cook a few more minutes.
add corn or rice or both
check seasonings, correct if needed.
Stuff peppers, put in pam sprayed pan. tomato soup over all. Bake 350 30 to 45 min.
Sprinkle cheese over peppers, bake til melted.
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For pot lucks, I cut the peppers in half .Cook in boiling water not more than 1 to 2 min. Assemble them close together in pan. they will be soft.
From the kitchen of Lois Wood

Pistachio Salad

1 box instant pistachio pudding
1 can crushed pineapple
1 cool whip
mix all . chill and serve. mix pudding and pineapple well, add cool whip, mix well.
can last for days in refrig.
given to me by Jeanne from Rolla, Mo.
Made this for soldier dinner, its very good!!
Thanks Jeanne!

Lois Vegetarian Stroganoff

1 can veg.steaks or use homemade gluten, cut in strips
1 large onion, diced small
4 cloves garlic, minced
1 quart vegetarian beef broth, about 4 tsp. powder to 1 quart hot water or
use chicken seasoning., dissolved in water. or vegetable broth with added
veg. beef or chicken seasoning. to taste.
1 can drained mushrooms or use fresh.
few drops kitchen bouquet for color , optional
about 3/4 of a 12 oz. bag wide noodles, I use dumpling noodles.
Cook noodles per pkg. directions, drain and rinse. set aside.
Roll steaks strips in flour, brown in in hot oil both sides.
Add onions, garlic, cook a few more minutes, add mushrooms,
broth and kitchen bouquet. Simmer til broth thicken and veggies
are tender.
adjust seasonings..
Add noodles and sour cream, amount your choice.
This is the recipe I have used for years with "real" meat.
I changed nothing except I used gluten instead of beef.,
and used vegetarian broths.

I served this at the soldier dinner, had a number of comments, all
positive. It was well received. Try it you will like it!!!





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Sandys Green Enchiladas

1 tbs. olive oil
2 large onions, chopped
1/4 tsp. salt
12 corn tortillas
12 oz. jack cheese, shredded
10 oz. spinach, frozen, chopped, thawed
2 green onions, sliced
4 oz. green chilies, diced
2 cans mushroom soup
1/2 pint sour cream
Heat 1 tbs. oil in wide frying pan over medium heat.
Add onions and cook til soft, about 5 min. Stir in salt.
set pan aside.
In small fry pan, heat a little oil over med. heat. One at a time
dip tortillas in oil for a few seconds on each side or til soft.
drain briefly, Across the middle of each tortilla , sprinkle 2
tbs. each cooked onion and shredded cheese. Roll to enclose.
Place seam side down in a greased 9 x 13 baking pan. Squeeze
spinach to remove excess moisture.
In blender, puree spinach, green onions, chilies, soup and sour cream til smooth. Pour sauce over tortillas. Sprinkle remaing cheese on top
receipe from Sandy from Rolla
Bake uncovered 350 for 30 min or til hot and bubbly.
serves 12

I would pour a little of the sauce on bottom of dish, then put tortillas in.Then pour remaining sauce over top.
I served this at the soldier dinner, no leftovers!! This will be added to the favorites list..