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Category:Vegetarian - Author:N/A- Contributor:
Carrot Cabbage Casserole
Ingredient:


  • 4 cups green cabbage, sliced
  • 4 - 6 carrots, sliced thin
  • 2 onions, sliced
  • 2 cups bread crumbs
  • 1/4 cup sesame seeds
  • 2 Tbsp. oil
  • 1 tsp. salt
  • 1/4 tsp. pepper
  • 2 Tbsp. nutritional yeast



Direction:

Steam the carrot slices until crisp-tender. Heat the oil in a large pan and add the onions, cooking for a few minutes. Then add cabbage and cook for 10 minutes more. Remove from heat and stir in the salt, pepper, and carrots. Oil a deep-sided casserole dish.


Tofu Sour Cream:

2 cups firm/x-tra firm tofu

1/4 cup oil

3 Tbsp. lemon juice

1/2 tsp. salt

1 tsp. sugar


Blend sour cream until smooth. Mix half the tofu sour cream into the cabbage mixture and fill the casserole dish. Add the nutritional yeast to the remaining tofu. Place this on top of the vegetables. Mix crumbs and seeds and sprinkle on top of the casserole. Bake at 350 for 35-40 minutes until top is lightly browned.

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Pick of the Week
Title:CHEESECAKE COOKIES - Author: - Contributor:
Ingredient:
1/3 c. butter
1/3 c. brown sugar
1 c. flour
1/2 c. chopped nuts
1/4 c. sugar
1 pkg. (8 oz.) cream cheese
1 egg
2 tbsp. milk
1/2 tsp. vanilla
1 tbsp. lemon juice

Direction:
Preheat oven to 350 degrees. Cream butter and brown sugar

until light and fluffy. Add flour and nuts; blend until

mixture resembles crumbs. Set aside 1 cup mixture. Press

remainder into 8 x 8 inch pan. Bake for 12 to 15 minutes. Let

cool. Beat sugar and cream cheese until smooth. Add remaining

ingredients and beat well. Spread over crust. Sprinkle

reserved crumbs on top, pressing down lightly with fingers.

Bake for 25 minutes, cool, and cut into bars. Store in

refrigerator.
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