Hi. I am having about 12 people for Thanksgiving, of them 4-5 are
vegetarian. So I am making Turkey but all the rest I am going to make
vegetarian. Some questions:

1. A stuffing/dressing receipe (Wild Rice with Goat Cheese Stuffing)
calls for 1.5cups chicken stock and 1/2 cup coarsely diced chorizo. I
was going to leave out the chorizo and replace the chicken with
vegetable stock. Will this taste OK?

2. I want to have a vegetarian lasagna for a main dish for the
veggies, but am feeling overwhelmed with the work on Thursday, can I
make it ahead keeping it in the refrigerator - perhaps, assemble but
not bake - and then bake it on Thursday?

3. I have seen info about preparing the potatoes for mashed potatoes
ahead of time, keeping them in water with a little white vinegar. Can
I do this overnight or will the vinegar start affecting the taste?

HAPPY THANKSGIVING and MANY THANKS for your help!!

2BaCook wrote:
>
> Hi. I am having about 12 people for Thanksgiving, of them 4-5 are
> vegetarian. So I am making Turkey but all the rest I am going to make
> vegetarian. Some questions:
>
> 1. A stuffing/dressing receipe (Wild Rice with Goat Cheese Stuffing)
> calls for 1.5cups chicken stock and 1/2 cup coarsely diced chorizo. I
> was going to leave out the chorizo and replace the chicken with
> vegetable stock. Will this taste OK?

Uh, Chorizo is made with pork...
It's not vegetarian.

You may like a chili-flavored stuffing for your turkey,
but that's not my personal preference. ;-)

For a milder flavor, a good meat substitute is grated zuchinni.

I don't see any spices here. What happened to the sage????

>
> 2. I want to have a vegetarian lasagna for a main dish for the
> veggies, but am feeling overwhelmed with the work on Thursday, can I
> make it ahead keeping it in the refrigerator - perhaps, assemble but
> not bake - and then bake it on Thursday?

Yes.
You could actually bake it the day ahead of time. Lasagna is often
better the second day anyway, and Lasagna primavera (veggies only) is
wonderful! Again, I'd substitute zuchinni for the meat. YMMV, I'd like
to see opinions on this from other folks.

>
> 3. I have seen info about preparing the potatoes for mashed potatoes
> ahead of time, keeping them in water with a little white vinegar. Can
> I do this overnight or will the vinegar start affecting the taste?

Why do you put vinegar in mashed spuds? Ick!!! That is ok for potatoe
salad maybe...

Just make up the mashed potatoes in their entirety and refrigerate
overnight! They keep for 2 or 3 days in my experience.

>
> HAPPY THANKSGIVING and MANY THANKS for your help!!

Good luck and don't stress out so much!
Simple food is better food imho. :-)

I just finished making my seafood pilaf stuffing and gravy, and it's
being frozen for a week before serving. I've done this before and it
turns out fine.

To me, those two items are the MOST complicated and time consuming part
of the feast! I spent 6 hours today just doing those two things.

I bought commercial pies. So sue me. <G>
I am NOT going to have time to bake and do it right.
My family eats them up when I get them so I assume they are
ok with that... and HEB bakery is not to be sneezed at!
They make some awesome things. :-)

K.

--
>^,,^< Cats-haven Hobby Farm >^,,^< >^,,^<

"There are millions of intelligent species in the universe, and they are
all owned by cats" -- Asimov

Custom handcrafts, Sterling silver beaded jewelry
http://cgi3.ebay.com/aw-cgi/eBayISAP...s&userid=katra

"2BaCook" > wrote in message
om...

> 1. A stuffing/dressing receipe (Wild Rice with Goat
> Cheese Stuffing) calls for 1.5cups chicken stock and
> 1/2 cup coarsely diced chorizo. I was going to leave
> out the chorizo and replace the chicken with vegetable
> stock. Will this taste OK?

It will be different, but probably still okay (hard to tell without
seeing your recipe). If I were you, I'd use vegetable stock instead
of plain water (even using a cube would be an improvement -- Knorr
makes halfway decent stock cubes). And you might want to consider
adding some crushed red pepper or some fresh hot chilis, since chorizo
is generally spicy.

> 2. I want to have a vegetarian lasagna for a main dish
> for the veggies, but am feeling overwhelmed with the
> work on Thursday, can I make it ahead keeping it in
> the refrigerator - perhaps, assemble but not bake - and
> then bake it on Thursday?

Depending on the recipe, you can even bake it ahead and just reheat it
the day of. If you're talking about a "traditional," tomato-based
lasagna without the meat, and your lasagna tends to be drier (as
opposed to wetter [neither's "better" imo -- I make a drier version
and my husband a wetter version, and we devour both ]), you might
want to add a bit more liquid before baking, but other than that you
should be fine. If you're making a particularly delicate and light
lasagna (or a seafood-based lasagna), you might want to just make the
components beforehand and then assemble and bake on T-day.

-j

Katra wrote:
> 2BaCook wrote:
>>
>> Hi. I am having about 12 people for Thanksgiving, of them 4-5 are
>> vegetarian. So I am making Turkey but all the rest I am going to make
>> vegetarian. Some questions:
>>
>> 1. A stuffing/dressing receipe (Wild Rice with Goat Cheese Stuffing)
>> calls for 1.5cups chicken stock and 1/2 cup coarsely diced chorizo. I
>> was going to leave out the chorizo and replace the chicken with
>> vegetable stock. Will this taste OK?
>
> Uh, Chorizo is made with pork...
> It's not vegetarian.

The OP said "was going to leave out the chorizo..."

> You may like a chili-flavored stuffing for your turkey,
> but that's not my personal preference. ;-)
>
> For a milder flavor, a good meat substitute is grated zuchinni.
>
> I don't see any spices here. What happened to the sage????

I don't think this was the entire recipe.

>>
(snip)
>>
>> 3. I have seen info about preparing the potatoes for mashed potatoes
>> ahead of time, keeping them in water with a little white vinegar.
>> Can I do this overnight or will the vinegar start affecting the
>> taste?
>
> Why do you put vinegar in mashed spuds? Ick!!! That is ok for potatoe
> salad maybe...
(snip)
> K.
>
Your reading comprehension skills must be really going downhill. The OP
said put the potatoes in water with vinegar to preserve them BEFORE using
them to make mashed potatoes. The acidity keeps the peeled potatoes from
turning brown. I prefer to use lemon juice.

I would not soak the potatoes overnight in either mixture, but that's just
me. I understand the desire to make a lot of things ahead of time, but
mashed potatoes really don't take much time and IMHO are best when served
hot immediately after mashing.

Jill

> > 1. A stuffing/dressing receipe (Wild Rice with Goat Cheese Stuffing)
> > calls for 1.5cups chicken stock and 1/2 cup coarsely diced chorizo. I
> > was going to leave out the chorizo and replace the chicken with
> > vegetable stock. Will this taste OK?
>
> Uh, Chorizo is made with pork...
> It's not vegetarian.
>

Sorry, I guess I wasn't clear in my question, these are just the 2
ingredients that are non-veggie. By leaving out the chorizo and also
substituting vegetable stock, I was wondering how that would change
the taste (last year when making this -everyone loved it!), and if
there is say, less salt in the veggie stock versus the chicken stock
that I might have to compensate for... that kind of thing.




> > 2. I want to have a vegetarian lasagna for a main dish for the
> > veggies, but am feeling overwhelmed with the work on Thursday, can I
> > make it ahead keeping it in the refrigerator - perhaps, assemble but
> > not bake - and then bake it on Thursday?
>
> Yes.
> You could actually bake it the day ahead of time. Lasagna is often
> better the second day anyway, and Lasagna primavera (veggies only) is
> wonderful! Again, I'd substitute zuchinni for the meat. YMMV, I'd like
> to see opinions on this from other folks.


If I make it the day before and refrigerate it, at what temperature
and for how long would I have to have to reheat it then?



As for the potatoes, the vinegar (very little) I heard helps keep them
from turning brown. But overnight, I worry about the Yuck factor too!

On 24 Nov 2003 05:50:52 -0800, (2BaCook) wrote:

>> > 1. A stuffing/dressing receipe (Wild Rice with Goat Cheese Stuffing)
>> > calls for 1.5cups chicken stock and 1/2 cup coarsely diced chorizo. I
>> > was going to leave out the chorizo and replace the chicken with
>> > vegetable stock. Will this taste OK?
>>
>> Uh, Chorizo is made with pork...
>> It's not vegetarian.
>>
>
>Sorry, I guess I wasn't clear in my question, these are just the 2
>ingredients that are non-veggie. By leaving out the chorizo and also
>substituting vegetable stock, I was wondering how that would change
>the taste (last year when making this -everyone loved it!), and if
>there is say, less salt in the veggie stock versus the chicken stock
>that I might have to compensate for... that kind of thing.

The sausage will/would have contributed fat, spiciness, and meaty
flavorings. As well as, probably, a good deal of salt which isn't
exactly a desirable flavoring these days. I would stop thinking about
substitutes and look for a different recipe.

What *do* vegetarians do tor the fat/flavor of sausage or bacon or
similar 'minor' ingredients? Butter and salt? Oil and something? I
suppose if you're vegetarian, achieving a "rich, meaty flavor" isn't a
goal. Many speak of large mushrooms as being of a "meaty" flavor.
Perhaps those, chopped and sauted in butter, with plenty of garlic and
herbs (and salt) would make up somewhat for the chorizo.

"2BaCook" > wrote in message
om...
> Hi. I am having about 12 people for Thanksgiving, of them 4-5 are
> vegetarian. So I am making Turkey but all the rest I am going to make
> vegetarian. Some questions:
>
> 1. A stuffing/dressing receipe (Wild Rice with Goat Cheese Stuffing)
> calls for 1.5cups chicken stock and 1/2 cup coarsely diced chorizo. I
> was going to leave out the chorizo and replace the chicken with
> vegetable stock. Will this taste OK?


Yes however the chorizo adda quite a bit of "spice/hot" you might consider
some cayenne to compensate.

>
> 2. I want to have a vegetarian lasagna for a main dish for the
> veggies, but am feeling overwhelmed with the work on Thursday, can I
> make it ahead keeping it in the refrigerator - perhaps, assemble but
> not bake - and then bake it on Thursday?

YES - not a problem - or Hit Costco for theis Veggie Lasagna.


> 3. I have seen info about preparing the potatoes for mashed potatoes
> ahead of time, keeping them in water with a little white vinegar. Can
> I do this overnight or will the vinegar start affecting the taste?

A small amount of acid be it lemon juice or vinegar slows the oxidation
process (potatoes and apples turn brown.

acidulated water
[a-SIHD-yoo-lay-ted]
Water to which a small amount of vinegar, lemon or lime juice has been
added. It's used as a soak to prevent discoloration of some fruits and
vegetables (such as apples and artichokes) that darken quickly when their
cut surfaces are exposed to air. It can also be used as a cooking medium.
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD
LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.

> HAPPY THANKSGIVING and MANY THANKS for your help!!

Here is a recommended ratio

Acidulated Water [a-SIHD-yoo-lay-ted]
.?Some recipes call for dipping certain peeled or cut fruits and
vegetables (such as apples, artichokes and pears) in acidulated water to
prevent their flesh from turning brown. To acidulate water simply add an
acid such as vinegar, lemon juice or wine to it. For each quart of cold
water, add 1 1/2 tablespoons vinegar, or 3 tablespoons lemon juice, or 1/2
cup white wine.



Relax



You'll be fine.



Dimitri

"2BaCook" > wrote in message
om...
> Hi. I am having about 12 people for Thanksgiving, of them 4-5 are
> vegetarian. So I am making Turkey but all the rest I am going to make
> vegetarian. Some questions:
>
> 1. A stuffing/dressing receipe (Wild Rice with Goat Cheese Stuffing)
> calls for 1.5cups chicken stock and 1/2 cup coarsely diced chorizo. I
> was going to leave out the chorizo and replace the chicken with
> vegetable stock. Will this taste OK?

You can find analogues for both of these ingredients. Imagine Foods makes an
organic "No Chicken" broth that's not bad. And I have seen vegetarian
chorizo in my grocery store but I haven't tried it.

> 2. I want to have a vegetarian lasagna for a main dish for the
> veggies, but am feeling overwhelmed with the work on Thursday, can I
> make it ahead keeping it in the refrigerator - perhaps, assemble but
> not bake - and then bake it on Thursday?

I would bake the lasagna ahead of time and reheat it on Thursday.

> 3. I have seen info about preparing the potatoes for mashed potatoes
> ahead of time, keeping them in water with a little white vinegar. Can
> I do this overnight or will the vinegar start affecting the taste?

I have stored mashed potatos in the 'fridge for several days with no
problems.

2BaCook wrote:
> Hi. I am having about 12 people for Thanksgiving, of them 4-5 are
> vegetarian. So I am making Turkey but all the rest I am going to make
> vegetarian. Some questions:
>
> 1. A stuffing/dressing receipe (Wild Rice with Goat Cheese Stuffing)
> calls for 1.5cups chicken stock and 1/2 cup coarsely diced chorizo. I
> was going to leave out the chorizo and replace the chicken with
> vegetable stock. Will this taste OK?

Sure. Make sure you adjust the salt and pepper. Would you consider
adding some dried fruit (diced cherries, apricots) to the mix?
>
> 2. I want to have a vegetarian lasagna for a main dish for the
> veggies, but am feeling overwhelmed with the work on Thursday, can I
> make it ahead keeping it in the refrigerator - perhaps, assemble but
> not bake - and then bake it on Thursday?

Sure! It'll probably taste even better.

>
> 3. I have seen info about preparing the potatoes for mashed potatoes
> ahead of time, keeping them in water with a little white vinegar. Can
> I do this overnight or will the vinegar start affecting the taste?

You've got me there. Anybody?
>
> HAPPY THANKSGIVING and MANY THANKS for your help!!

And a happy Thanksgiving to you, too.

Cheers!
Peg

jmcquown wrote:
>
> Katra wrote:
> > 2BaCook wrote:
> >>
> >> Hi. I am having about 12 people for Thanksgiving, of them 4-5 are
> >> vegetarian. So I am making Turkey but all the rest I am going to make
> >> vegetarian. Some questions:
> >>
> >> 1. A stuffing/dressing receipe (Wild Rice with Goat Cheese Stuffing)
> >> calls for 1.5cups chicken stock and 1/2 cup coarsely diced chorizo. I
> >> was going to leave out the chorizo and replace the chicken with
> >> vegetable stock. Will this taste OK?
> >
> > Uh, Chorizo is made with pork...
> > It's not vegetarian.
>
> The OP said "was going to leave out the chorizo..."
>
> > You may like a chili-flavored stuffing for your turkey,
> > but that's not my personal preference. ;-)
> >
> > For a milder flavor, a good meat substitute is grated zuchinni.
> >
> > I don't see any spices here. What happened to the sage????
>
> I don't think this was the entire recipe.
>
> >>
> (snip)
> >>
> >> 3. I have seen info about preparing the potatoes for mashed potatoes
> >> ahead of time, keeping them in water with a little white vinegar.
> >> Can I do this overnight or will the vinegar start affecting the
> >> taste?
> >
> > Why do you put vinegar in mashed spuds? Ick!!! That is ok for potatoe
> > salad maybe...
> (snip)
> > K.
> >
> Your reading comprehension skills must be really going downhill. The OP
> said put the potatoes in water with vinegar to preserve them BEFORE using
> them to make mashed potatoes. The acidity keeps the peeled potatoes from
> turning brown. I prefer to use lemon juice.
>
> I would not soak the potatoes overnight in either mixture, but that's just
> me. I understand the desire to make a lot of things ahead of time, but
> mashed potatoes really don't take much time and IMHO are best when served
> hot immediately after mashing.
>
> Jill

My reading skills are down a bit at 4 am. ;-)

Sorry!!!

K.

--
>^,,^< Cats-haven Hobby Farm >^,,^< >^,,^<

"There are millions of intelligent species in the universe, and they are
all owned by cats" -- Asimov

Custom handcrafts, Sterling silver beaded jewelry
http://cgi3.ebay.com/aw-cgi/eBayISAP...s&userid=katra

2BaCook wrote:
>
> > > 1. A stuffing/dressing receipe (Wild Rice with Goat Cheese Stuffing)
> > > calls for 1.5cups chicken stock and 1/2 cup coarsely diced chorizo. I
> > > was going to leave out the chorizo and replace the chicken with
> > > vegetable stock. Will this taste OK?
> >
> > Uh, Chorizo is made with pork...
> > It's not vegetarian.
> >
>
> Sorry, I guess I wasn't clear in my question, these are just the 2
> ingredients that are non-veggie. By leaving out the chorizo and also
> substituting vegetable stock, I was wondering how that would change
> the taste (last year when making this -everyone loved it!), and if
> there is say, less salt in the veggie stock versus the chicken stock
> that I might have to compensate for... that kind of thing.

You were clear enough. ;-)
I just don't read well when I am half-asleep! Sorry!

>
> If I make it the day before and refrigerate it, at what temperature
> and for how long would I have to have to reheat it then?

I usually just nuke re-heated mashed potatoes... :-)

>
> As for the potatoes, the vinegar (very little) I heard helps keep them
> from turning brown. But overnight, I worry about the Yuck factor too!

K.

--
>^,,^< Cats-haven Hobby Farm >^,,^< >^,,^<

"There are millions of intelligent species in the universe, and they are
all owned by cats" -- Asimov

Custom handcrafts, Sterling silver beaded jewelry
http://cgi3.ebay.com/aw-cgi/eBayISAP...s&userid=katra

In article > you wrote:
> Hi. I am having about 12 people for Thanksgiving, of them 4-5 are
> vegetarian. So I am making Turkey but all the rest I am going to make
> vegetarian. Some questions:

> 1. A stuffing/dressing receipe (Wild Rice with Goat Cheese Stuffing)
> calls for 1.5cups chicken stock and 1/2 cup coarsely diced chorizo. I
> was going to leave out the chorizo and replace the chicken with
> vegetable stock. Will this taste OK?

Not to me, but that's because I detest goat cheese. Why not make
a stuffing recipe that's geared toward vegetarians, rather than
try to adopt a meat-based recipe? A google search will probably
result in many such recipes.

> 2. I want to have a vegetarian lasagna for a main dish for the
> veggies, but am feeling overwhelmed with the work on Thursday, can I
> make it ahead keeping it in the refrigerator - perhaps, assemble but
> not bake - and then bake it on Thursday?

Sure. You could make the lasagna the day before. You can even cook
it. Be it a vegetarian or meat based lasgna, it will taste better
the second day anyway. The sitting time allows the flavors to blend.

> 3. I have seen info about preparing the potatoes for mashed potatoes
> ahead of time, keeping them in water with a little white vinegar. Can
> I do this overnight or will the vinegar start affecting the taste?

I don't know. Why not just put the mashed potatoes in a sealed
container, then in the refrigerater? They'll keep fine that way
for a day.

2BaCook > wrote:

> Sorry, I guess I wasn't clear in my question, these are just the 2
> ingredients that are non-veggie. By leaving out the chorizo and also
> substituting vegetable stock, I was wondering how that would change
> the taste (last year when making this -everyone loved it!), and if
> there is say, less salt in the veggie stock versus the chicken stock
> that I might have to compensate for... that kind of thing.


Make a batch for yourself first to see how it tastes.

On 24 Nov 2003 05:50:52 -0800, (2BaCook) wrote:

>
>Sorry, I guess I wasn't clear in my question, these are just the 2
>ingredients that are non-veggie. By leaving out the chorizo and also
>substituting vegetable stock, I was wondering how that would change
>the taste (last year when making this -everyone loved it!), and if
>there is say, less salt in the veggie stock versus the chicken stock
>that I might have to compensate for... that kind of thing.


You shouldn't use any salt when you are making stock. That kind of
adjustment is best made when you can taste it in the final
combination.

Another vegetarian stock you might consider is made by hydrating a
bunch of dried porcini. If you aren't trying to use everything
domestic (as I am for TG) you can use Italian porcini, which is a real
bargain at $50/lb. A pound is really a lot.



Rodney Myrvaagnes NYC J36 Gjo/a


"Be careful. The toe you stepped on yesterday may be connected to the ass you have to kiss today." --Former mayor Ciancia

> I was going to leave out the chorizo and replace the chicken with
vegetable stock. Will this taste OK?

Probably. Or you might buy one of the commercial "chickenless bouillon"
products.

> can I make [the lasagna] ahead keeping it in the refrigerator -
perhaps, assemble but not bake - and then bake it on Thursday?

How much ahead? If more than 24 hours, I'd probably freeze it -- there
is a reason there are so many frozen lasagnas in your grocer's freezer.

Also, since you're obviously going to some trouble to accommodate your
vegetarian guests, be sure to find out what type of vegetarian they are.
Some will eat dairy products (lacto-vegetarians), some egg products
(ovo-vegetarians), some both (ovo-lacto) and some neither (vegans). It
would be a shame to go to all this effort and then find you had prepared
a lasagna using cheese for vegans, for example.

--
Sylvia Steiger RN, homeschooling mom since Nov 1995
http://www.SteigerFamily.com
Cheyenne WY, USDA zone 5a, Sunset zone 1a
Home of the Wyoming Wind Festival, January 1-December 31
Remove "removethis" from address to reply

> Why not make a stuffing recipe that's geared toward vegetarians

What a good idea! I found three in my Meal-Master:

MMMMM----- Recipe via Meal-Master (tm) v8.04

Title: Brazil and Cashew Nut Roast with Chestnut Stuffing
Categories: Try it, Main dish, Vegan
Yield: 8 servings

MMMMM----------------COMPASSIONATE COOK; NEWKIRK---------------------
2 tb Butter; or water
1 md Onion; finely chopped
1 Garlic clove; crushed
5 Celery stalks
-- finely chopped
3/4 c Cashews, finely ground
3/4 c Brazil nuts, finely ground
1/4 c Flaked millet
-- (available at some
-- health food stores)
1/4 c Bread crumbs
1/2 c Mashed potatoes
2 ts Minced fresh parsley
1 ts Dried sage
1/2 ts Dried oregano
1/4 ts Ground ginger
1/4 ts Cayenne pepper
1/4 ts Curry powder
1/2 Lemon and rind, grated
Dry wine, veg.broth or water
Salt and pepper; to taste
1 c Chestnut puree

Preheat the oven to 375 degrees F.

Heat the margarine or water in a medium frying pan over medium heat
and cook the onion until transparent, about 5 to 7 minutes. Add the
garlic and celery and cook 1 minute longer.

Put the mixture in a large bowl with the cashews and Brazil nuts,
millet, bread crumbs, potatoes, herbs and spices, lemon juice, and
grated rind. Add enough wine, stock, or water to moisten the mixture
so it holds together. Season lightly with salt and pepper and mix
well.

Put half the mixture in a 8-1/2 x 4-1/2-inch loaf pan. Cover with
chestnut puree, then add the remaining loaf mixture. Bake for 45
minutes.

If desired, serve with gravy.

Posted 02-27-94 by KAREN MINTZIAS on F-Inter Co

From the recipe files of www.SteigerFamily.com:

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.04

Title: Butternut Squash with Stuffing
Categories: Try it, Vegan, Main dish
Yield: 8 servings

4 md Butternut squash
2 c ;water
3/4 c Wild rice, raw; rinsed
3 tb Soy margarine, divided
1 c Onion, red; chopped
1 Garlic clove; minced
2 1/2 c Bread crumbs, whole wheat;
-firmly packed
1 tb Sesame seeds
1/2 ts Each:
Sage
Thyme
1 ts Salt, seasoned
1 c Orange juice, fresh

Preheat the oven to 350 degrees.

Halve the squashes and scoop out seeds and fibers.
Place them cut side up in shallow baking dishes and
cover tightly with covers or foil. Bake for 40 to 50
minutes, or until easily pierced with a knife, but
still firm.

In the meantime, bring the water to a boil in a
saucepan. Stirin the rice, reduce to a simmer, then
cover and cook until the water is absorbed, about 40
minutes.

Heat 2 T of the soy margarine in a skillet. Add the
onion and garlic and saute until the onion is limp and
golden.

In a mixing bowl, combine the cooked wild rice with
the sauteed onion and the remaining ingredients. When
the squashes are cool enough to handle, scoop out the
pulp, leaving firm shells aobut 12/2 inch thick. Chop
the pulp and stir it into the rice mixture. Stuff the
squashes, place in foil-lined baking dishes, and cover.

Before serving, place the squashes in a preheated
350-degree oven. Bake for 20 minutes, or until well
heated through.

Posted on GEnie Food & Wine RT Oct 10, 1993 by DEEANNE

From the recipe files of www.SteigerFamily.com:

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.04

Title: Parsley Stuffing Balls
Categories: Try it, Side dish, Vegan, Christmas
Yield: 12 servings

MMMMM----------------ROSE ELLIOT'S VEGETARIAN CHR---------------------
12 oz Soft white breadcrumbs
6 oz Butter (or margarine -KM)
1 Onion; grated
2 ts Mixed herbs
6 tb Chopped parsley (or more)
1 Lemon (or more); rind grated
Lemon juice
Salt
Black pepper, ground

Mix all ingredients together, adding grated lemon rind and juice and
salt and pepper to taste. Roll the mixture into balls about the size
of walnuts and put them, a little apart, in a greased baking tin.
Bake them for about 25 minutes in an oven preset to 190 C/375 F/Gas
Mark 5, turning them after about 15 minutes so that they become crisp
all over.

Nutritional information per serving: xx calories, xx gm protein,
xx mg cholesterol, xx gm carbohydrate, xx mg sodium, x.x gm fiber,
xx gm fat ( x gm sat, x gm mono, x gm poly), x.x mg iron, xx mg
calcium, x% of calories from fat.

From: Karen Mintzias Date: 04-04-94
The Lunatic Fringe Bbs (978) F-Inter Co

Brought to you by MMCONV and www.SteigerFamily.com:

MMMMM



--
Sylvia Steiger RN, homeschooling mom since Nov 1995
http://www.SteigerFamily.com
Cheyenne WY, USDA zone 5a, Sunset zone 1a
Home of the Wyoming Wind Festival, January 1-December 31
Remove "removethis" from address to reply