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Vegetarian
Recipes vegetarian dishes contributed by patients at Potomac Audiology.
Baked Limas
June 28th, 2011
posted by Dr. Gail Linn
Cooking is a hobby of Dr. Gail Linn. Over the years our patients have shared their recipes with Dr. Linn, our staff and other patients. We are posting these recipes online in a special section of our website, called Patient’s Corner, where you can view these recipes and other playful activities.
A variety of dried beans
Baked Limas
Ingredients:
- 1 pound baby limas (dried)
- 3/4 cup light brown sugar
- 1/2 cup butter
- 1 tablespoon molasses
- 1 cup sour cream
- 1 teaspoon dried or prepared mustard (opt)
Soak beans overnight. The next day cook in water to which 3 teaspoons salt has been added. Cook until tender (about 40 minutes). When beans are done, drain off water and rinse in hot water. Drain well, and dot with 1/2 cup butter on hot beans. Add other ingredients. Mix carefully.
Bake for 1 hour in 350-375 degree oven.
Monterey Vegetarian Casserole
June 28th, 2011
posted by Dr. Gail Linn
Cooking is a hobby of Dr. Gail Linn. Over the years our patients have shared their recipes with Dr. Linn, our staff and other patients. We are posting these recipes online in a special section of our website, called Patient’s Corner, where you can view these recipes and other playful activities.
Use zucchini in the Monterey Vegetarian Casserole.
Monterey Vegetarian Casserole
Place ingredients in greased 9 x 13 glass Pyrex dish:
- 3 cups cooked rice (white or brown)
Over the rice, layer:
- 1 can whole green chilies (7 oz), seeded and sliced (or 1/2 can diced)
Layer over chilies:
- 1 pound Monterey Jack cheese, grated (save some for top of casserole)
Layer over cheese:
- 1 cup sliced zucchini, parboiled
Layer over zucchini:
- 2 sliced tomatoes
Pour over all ingredients:
- 2 cups sour cream, mixed with
- 1 teaspoon oregano
- 1 teaspoon garlic salt
- 1 tablespoon chopped parsley
- 2 tablespoons green pepper, chopped
- 2 tablespoons chopped green onions
Sprinkle on top:
- 1/2 cup of reserved Jack cheese
Bake at 350 degrees until hot and bubbly 30-45 minutes.
Hot Chicken Salad
June 28th, 2011
posted by Dr. Gail Linn
Cooking is a hobby of Dr. Gail Linn. Over the years our patients have shared their recipes with Dr. Linn, our staff and other patients. We are posting these recipes online in a special section of our website, called Patient’s Corner, where you can view these recipes and other playful activities.
Hot Chicken Salad
Hot Chicken Salad, a vegetarian recipe, incorporates three cups of celery as well as other vegetables.
- 3 cups slivered Worthington Soyameat Fri-Chick
- 3 cups celery, chopped fine
- 3/4 cup slivered almonds, slightly toasted
- 1/2 cup green pepper, chopped
- 3 tablespoons onion, chopped
- 1 1/2
Tortilla Cheese Casserole
June 28th, 2011
posted by Dr. Gail Linn
Cooking is a hobby of Dr. Gail Linn. Over the years our patients have shared their recipes with Dr. Linn, our staff and other patients. We are posting these recipes online in a special section of our website, called Patient’s Corner, where you can view these recipes and other playful activities.
The Casserole uses cheese as a primary ingredient.
Ingredients:
- 1 61/2-ounce package tortilla chips
- 2 8 ounce cans tomato sauce
- 1/4 cup water
- 3 tablespoon chopped green chilies
- 1 cup chopped ripe olives
- 1 tablespoon margarine
- 4-5 green onions, with tops, chopped
- 1 cup sour cream
- 1/2 teaspoon garlic salt
- 1/2 pound grated Monterey Jack cheese
Arrange half of chips in buttered casserole. Combine tomato sauce, water, onion, sour cream, green chilies, and garlic salt. Cover torilla chips with half of tomato mixture, half of the cheese, and half of olives. Repeat, ending with cheese. Dot with butter
Bake at 350 degrees for 30 minutes or longer.
Wedding Meatballs
June 28th, 2011
posted by Dr. Gail Linn
Cooking is a hobby of Dr. Gail Linn. Over the years our patients have shared their recipes with Dr. Linn, our staff and other patients. We are posting these recipes online in a special section of our website, called Patient’s Corner, where you can view these recipes and other playful activities.
Wedding Meatballs
(Makes 200 small meatballs)
Ingredients:
- 1/2 cup oil
- 2 cups Vegeburger
- 4 cups cracker crumbs
- 2 cups cracker crumbs
- 1 1/2 cups Pepperidge Farm stuffing
- 4 finely chopped medium onions
- 8 eggs
- 1 cup Mozzarella grated cheese
- 1 cups Cheddar or Colby grated cheese
- 3 teaspoons garlic salt
- 2 tablespoon soy sauce
- 1/4 teaspoon celery salt
- 1 teaspoon sweet basil
Form into walnut-sized balls, and bake for 30 minutes at 325 degrees, or deep-fat fry. Cool and place in freezer.
Sauce:
- Saute 2 sticks margarine and 2 chopped onions together.
- 2 cups catsup
- 1 cup brown sugar
- 2 teaspoons chili powder
Pour over meatballs and bake at 325 degrees for 30 minutes.
No-Fry Meatballs
June 28th, 2011
posted by Dr. Gail Linn
Cooking is a hobby of Dr. Gail Linn. Over the years our patients have shared their recipes with Dr. Linn, our staff and other patients. We are posting these recipes online in a special section of our website, called Patient’s Corner, where you can view these recipes and other playful activities.
Pecans
No-Fry Meatballs
Ingredients:
- 1/2 cup Heidi-Ho (or Ritz) cracker crumbs
- 1 cup pecan meal (or finely chopped pecans)
- 1/2 cup cheddar cheese, grated
- 1 medium onion, chopped fine
- 3 eggs (maybe only 2 if you use extra-large eggs)
- 1/4 teaspoon salt
- Pinch of poultry seasoning
Mix all together; wait a few minutes for crumbs to soak up moisture. Drop by spoonfuls into your favorite hot spaghetti sauce. Simmer for 20-30 minutes.
Impossible Zucchini-Tomato Pie
May 25th, 2011
posted by Dr. Gail Linn
Cooking is a hobby of Dr. Gail Linn. Over the years our patients have shared their recipes with Dr. Linn, our staff and other patients. We are posting these recipes online in a special section of our website, called Patient’s Corner, where you can view these recipes and other playful activities.
Use one cup chopped tomatoes in the Impossible Zucchini-Tomato Pie.
Impossible Zucchini-Tomato Pie
Ingredients:
- 2 cups chopped zucchini
- 1 cup chopped tomatoes
- 1/2 cup chopped onion
- 1/3 cup grated Parmesan cheese
- 1 1/2 cup milk
- 3/4 cup Washington biscuit mix (or Bisquick)
- 3 eggs
- 1/2 teaspoon salt
- 1/4 teaspoon seasoning of your choice
Heat oven to 400 degrees. Grease 10-inch quiche or pie plate. Sprinkle zucchini, tomato, onion, and cheese in plate. Beat remaining ingredients until smooth (15 seconds in blender on high, or 1 minute
- 3/4 cup Washington biscuit mix (or Bisquick)
- 3 eggs
- 1/2 teaspoon salt
- 1/4 teaspoon seasoning of your choice
Heat oven to 400 degrees. Grease 10-inch quiche or pie plate. Sprinkle zucchini, tomato, onion, and cheese in plate. Beat remaining ingredients until smooth (15 seconds in blender on high, or 1 minute with hand beater). Pour into plate.
Bake until knife inserted in center comes out clean. Bake for approximately 30 minutes.
Cool for 5 minutes before serving. Serves 6-8.
Impossible Brunch Pie
May 24th, 2011
posted by Dr. Gail Linn
Cooking is a hobby of Dr. Gail Linn. Over the years our patients have shared their recipes with Dr. Linn, our staff and other patients. We are posting these recipes online in a special section of our website, called Patient’s Corner, where you can view these recipes and other playful activities.
Asparagus spears
Impossible Brunch Pie
Ingredients:
- 1 package frozen chopped broccoli, chopped spinach, or asparagus spears, cooked and drained
- 1 cup dairy sour cream
- 1 cup creamed cottage cheese
- 1/2 cup Washington biscuit mix (or Bisquick)
- 1/4 cup margarine or butter, melted
- 2 eggs
- 1 tomato, peeled and thinly sliced
- 1/4 cup grated Parmesan cheese
Heat oven to 350 degrees. Grease pie plate. Spread broccoli in plate. Beat sour cream, cottage cheese, baking mix, butter, and eggs until smooth (15 seconds in blender on high speed, or 1 minute with hand beater). Pour into plate. Top with tomatoes; sprinkle with Parmesan cheese.
Bake until knife inserted between center and edge comes out clean, about 30 minutes. Cool for 5 minutes. Serves 6-8.
California Chili-Rice Casserole
May 24th, 2011
posted by Dr. Gail Linn
Cooking is a hobby of Dr. Gail Linn. Over the years our patients have shared their recipes with Dr. Linn, our staff and other patients. We are posting these recipes online in a special section of our website, called Patient’s Corner, where you can view these recipes and other playful activities.
Use a pot of rice in the California Chili-Rice Casserole.
California Chili-Rice Casserole
Ingredients:
- 1 large pot of cooked rice
- 1 to 1 1/2 cans chopped green chilies
- 1/2 pint sour cream
- 1 package Muenster or Monterey Jack cheese, grated
- 1/2 package Colby Longhorn cheese, grated
- 5-6 tablespoon butter
- Salt, to tast
- Lawrey’s Seasoning, to taste
Mix all together.
Green Chili-Rice Casserole
May 24th, 2011
posted by Dr. Gail Linn
Cooking is a hobby of Dr. Gail Linn. Over the years our patients have shared their recipes with Dr. Linn, our staff and other patients. We are posting these recipes online in a special section of our website, called Patient’s Corner, where you can view these recipes and other playful activities.
Cubanelle Peppers
Green Chili-Rice Casserole
Ingredients:
- 1 cup (or more) cooked rice
- 1/4 cup butter, melted
- 1 pint sour cream
- 1/8 cup milk
- 1 small can green chilies, chopped
Salt to taste
Paprika
Mix rice, sour cream, milk, and butter. Layer rice mixture, cheese, and chilies alternately in a casserole (or mix all together).
Bake in 350 degree oven until mixture bubbles, approximately 30 minutes.
Serves 4-6.
