You are here: Seasoned Cooking » All Issues » May 2000 Issue » This Article » Page 2
May 2000 Issue
Vegetarian Fast Food
by Victoria Smith
Table of Contents | Single-page view

Related Sites

Home Cooking

Easy to cook Indian & Fussion Vegetarian cooking.

Resource site for everything to do with sausage. Full of newsletters, articles, links and other resources - ALL FREE - in one easy to navigate sit...

Recipe Manager: Your Cooking Companion!

Organize and browse your recipes with ease and analyse their nutrient contents. (freeware Software).

Gramp's Lamps - Gone With the Wind Lamps

Gramp's Lamps offers the finest hand painted "Gone With the Wind" hurricane lamps & night lights.

Carolina Country Cooking

Real Southern Recipes, Free Cookbooks, Facts, And Fiction From The Blue Ridge Mountains Of North Carolina

Cucumber Spread

  • 1 lb. creamed cottage cheese
  • 1 three-oz. package softened cream cheese
  • 1 6 oz. package green onion dip mix
  • 1/2 cup minced cucumber
  • 1/2 cup minced watercress
Blend the cottage cheese and cream cheese until thoroughly combined. Blend in the remaining ingredients. Chill. Serve on thin Pepperidge Farm Goldfish crackers.
  • Yields: About 2 cups of spread
  • Preparation Time: About 10 minutes


Beany Vegetarian "Meatballs"

  • 1 (10 1/2 oz.) can of natural onion bean dip
  • 1 cup shredded carrots
  • 1 cup uncooked rolled oatmeal
  • 1 (16 oz.) jar of natural spaghetti sauce -- meatless
In a bowl, combine and mix the bean dip, carrots, rolled oats, and 2 teaspoons of the spaghetti sauce. Grease your hands lightly and form the mixture into 2" balls. Place the balls in a baking dish. Bake at 350F for 30 minutes. Remove from the oven and top with the remaining spaghetti sauce. Bake for an additional 15 minutes. Serve with spaghetti or in sandwiches.
  • Yields: 16 "meatballs"
  • Preparation Time: About 45 minutes


Sour Cream Cole Slaw

  • 1 cup sour cream
  • 2 tablespoons sliced green onion (approximately)
  • 2 tablespoons vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground mustard
  • 1/8 teaspoon pepper
  • Small head cabbage, shredded (about 7 cups)
Combine the first 6 ingredients and mix well. In a large bowl, gently toss the cabbage and sour cream mixture. Cover. Chill 1 to 2 hours.
  • Yields: 6 to 8 servings
  • Preparation Time: 2 hours and 10 minutes

Previous Page

Comments Disabled

Copyright © 2011 Seasoned Cooking
Authors also retain limited copyrights.