Meat Substitutes
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  1. #1
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    Default Meat Substitutes

    From a cookbook dated 1946- I found it when going through stuff. I got it free from the library in a huge box.

    BEAN ROAST

    1 1/2 c. cooked dried beans
    1 onion, minced
    1/4 c. chopped parsley and green celery tips, mixed
    2 eggs, well beaten
    3/4 c. whole-wheat bread crumbs
    1/2 t. salt
    2 t. melted butter
    paprika

    Combine the beans, onion, and parsley with the well beaten eggs. Mix in the remaining ingredients and turn into a buttered shallow baking pan. Pat into loaf shape and sprinkle well with paprika. Bake in a moderate oven (350 degrees) 15-20 minutes, until browned. Serve with green pepper sauce and garnish with springs of parsley.

    BEAN PATTIES

    1 c. cooked navy or other beans
    1 onion, chopped
    1/2 green pepper, minced
    1/2 c. chopped parsley, packed
    1 c. canned tomato pulp
    2 eggs, well beaten
    4 T. melted butter
    1 t. salt
    1 c. whole-wheat b read crumbs

    Mash the beans or press though through a sieve. Mix in the other ingredients to make a mixture dry enough to shape. Form into round cakes and place on an oiled shallow baking pan. Brush the top of each cake with milk several times during the baking. Bake 15 minutes in a hot oven (450 degrees). Serve with tomato sauce or any other desired.


    BEAN CROQUETTES

    1 1/2 c. baked beans
    1 onion. shredded fine
    3/8 c. tomato juice
    1 T. chili sauce
    3/4 t. curry powder
    1 1/2 T salt
    1 1/2 T. melted butter
    1 1/2 c. dry whole-wheat bread crumbs

    Mash the beans or press them t hrough a sieve. Add the remaining ingredients, except crumbs, and mix thoroughly. Then add the crumbs, using only enough to make a mixture firm enough to mold. Divide into heaping servingspoonfuls and mold into the desired shape. Roll in whole-wheat bread flour or crumbs. Dip in either the white or yolk of 1 egg, thoroughly blended with 1 T. of water. Roll in whole-wheat cracker crumbs and place on a buttered baking pan. Bake in a hot oven (425 degrees) about 15 minutes, until browned. Turn once during baking if necessary to brown both sides. Serve with a be getable cream sauce or as an accompaniment for a raw vegetable salad.

  2. #2

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    What wonderful timing Denise!!
    I just went veggie again!!
    Keep 'em coming!!

  3. #3
    Registered User sunshine's Avatar
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    Ok--

    Mock Meat Loaf

    1 c. minced onion
    1 T. minced celery, leaves and all
    2/3 c. finely chopped walnuts
    2/3 c. drained cooked tomatoes
    1 T. grated raw beet
    3/4 t. salt, crushed thyme, or nutmeg as desired
    1 egg, slightly beaten
    3/4 shredded wheat biscuit, curmbled fine

    combine the ingredients in the order listed. Mix well after adding the egg, then add the crumbled shredded wheat and mix in lightly. Pack into a buttered and floured loaf tin and bake in a moderate (350 degree) oven until firm enough to be turned out-- about 45 minutes. Serve with gravy and garnish with spring of parsely.


    Nut Rice Roast

    1 c. cooked brown rice
    1/3 c. drained cooked tomatoes (pulp)
    1 small onion, chopped fine
    1/2 t. salt
    1/2 c. finely chopped nutmeats (Filberts or black walnuts are good)
    Butter for basting

    Combine all ingreidents and mix thoroughly. Turn out onto a buttered pan and pat into loaf shape. Bake in a moderate oven until browned, basting several times with a mixture of butter and broth in equal parts. Bake about 35 inutes. Serve with a tomato sauce and garnish with sprigs of parsley or chopped green onion tops.

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