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Listing 20 Recipes in this Category - Vegetarian

Recipes Author Rating Hits
Banana Biscuits
N/A 43.00 11421
Baked Lima Beans
N/A 0.00 11014
Fruit Pizza
N/A 32.00 13464
Southern Baked Tofu
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Hummus
N/A 9.00 14156
Mushroom Madness
N/A 4.00 14474
Chestnuts & Rice
N/A 8.00 15028
TVP Sloppy Joes
N/A 0.00 15353
Lentil Tomato Stew
N/A 0.00 16125
Carrot Cabbage Casserole
N/A 2.00 16812
BROCCOLI AUGRATIN
N/A 14.00 17396
Cooked Amaranth
N/A 3.00 17832
Angel hair Pasta with creamy tofu tomato sauce
N/A 3.00 18332
Vegan Apple Strudel
N/A 0.00 18558
Vegetarian, Diabetic, Low-Fat Artichoke Tomato Alfredo
N/A 4.00 19155
Asparagus/Mushroom Casserole
N/A 0.00 19216
Cream Of Asparagus Soup With A Touch Of Fresh Dill
N/A 0.00 19390
Avocado-Tofu-Egg Dip
N/A 3.00 19682
Nondairy Avocado
N/A 3.00 18803

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Pick of the Week
Title:OVEN STEW - Author: N/A - Contributor:
Ingredient:

  • 4 lbs. beef round steak, cut in 1 inch
    cubes
  • 4 c. sliced carrots
  • 2 c. sliced celery
  • 4 med. onions, sliced
  • 2 (5 oz.) cans water chestnuts,
    drained and sliced
  • 2 (6 oz.) cans sliced mushrooms,
    drained
  • 1/4 c. plus 2 tbsp. flour
  • 2 tbsp. sugar
  • 2 tbsp. salt
  • 2 (16 oz.) cans tomatoes
  • 2 c. Burgundy



Direction:
In roasting pan or Dutch oven mix meat, carrots, celery, onions, water chestnuts and mushrooms. Mix flour, sugar and salt, then add to meat mixture. Stir in tomatoes and Burgundy. Cover and bake 4 hours.
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