*  Exported from  MasterCook  *
 
                             VEGETABLE-NUT LOAF
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Main Dish                        Vegetarian
                 Cheese/Eggs
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Wheat germ, unsweetened
                         -- (to coat pan)
    1       c            Carrots, chopped
    1       c            Celery, chopped
      1/2   c            Onion, chopped
      1/4   c            Butter or margarine
      1/4   c            Flour
    1       t            Salt
      1/8   ts           Pepper
      1/4   ts           Thyme, if desired
    1 1/2   c            Milk
    1       c            Natural Cheddar cheese
                         -- (shredded)
      3/4   c            Wheat germ, unsweetened
    3                    Eggs -- slightly beaten
                         -----ONION SAUCE-----
    2       tb           Butter or margarine
    2       tb           Onion, finely chopped
      1/4   c            Flour
    1 1/2   c            Water or vegetable broth
                         -OR- potato cooking liquid
    2       ts           Soy sauce
      1/2   ts           Salt
                         Few grains pepper
 
   Preheat oven to 350 F (moderate).
   
   Grease 8- by 8- by 2-inch baking pan.  Coat with wheat
   germ.  Cook vegetables in fat until onion is tender.
   Stir in flour, salt, pepper, and thyme (if used).
   Stir in milk.  Cook and stir over moderate heat until
   thick.  Stir in cheese, nuts, and 3/4 cup wheat germ.
   Add eggs.
   
   Pour into baking pan.  Bake about 40 minutes or until
   well browned and firm.  Let stand a few minutes; cut
   into serving-size pieces.  Serve with sauce.
   
   ONION SAUCE FOR VEGETABLE-NUT LOAF:
   ÿÿÿÿÿÿÿÿÿÿÿÿ
   Melt fat in small pan over moderate heat.  Cook onion
   until lightly browned.  Stir in flour.  Remove from
   heat.  Stir in rest of ingredients. Cook and stir
   until thickened.  Thin with a little water if needed.
   
   Makes 1-1/2 cups sauce.
   
   LOAF: Calories per serving (2-1/2 by 4 inches): About
   450 with walnuts and 445 with pecans (not including
   sauce).
   
   SAUCE: Calories per 1/4 cup serving: About 55
   
   Source: FOOD -- by U.S. Department of Agriculture
   Typed for you by Karen Mintzias
  
 
 
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