Cook pasta according to directions.
Meanwhile, in a saucepan, combine vegetable broth, veggies, juice, tomato paste, thyme, oregano, basil and pepper.
Bring to a boil; cover and simmer for 5 minutes.
Drain pasta; add cooked pasta to soup and simmer for an additional 15 minutes.
tands, add beet greens to vegetable saute and cook until just
Cut pocket into each pork chop, cutting from edge nearest bone.
Lightly season pockets with salt and pepper to taste.
Combine corn, onion, bell pepper, bread crumbs and rice in a large bowl.
Stuff pork chops with vegetable-rice mixture.
Secure along fat side with wooden toothpicks.
Pour any remaining vegetable-rice mixture into slow cooker.
Add stuffed pork chops to slow cooker.
Moisten top of each pork chop with tomato sauce.
Pour any remaining tomato sauce on top.
Cover and cook on low 8 to 10 hours or until done.
iquid is absorbed.
Add uncooked rice and chicken broth mixture
f your dish.
Add uncooked rice and set aside.
eartland Cooking Casseroles Traditional American Recipes.
heat 3 tablespoons of the vegetable oil. Add the brisket and
rom heat.
Mix the vegetable mixture with the lentils, couscous
Using a whisk, beat the eggs in a small bowl. Add the milk and whisk until a bit frothy. In a second, larger bowl, mix the flour, baking powder, salt and pepper. Add in the egg mixture and mix until you have a smooth batter. Fold in the oysters and their liquor until they are evenly coated.
Heat the vegetable oil in a large skillet until very hot. Ladle out 3 or 4 oysters and fry until golden brown on both sides, about 4 - 6 minutes. Remove and drain. Serve with tartar sauce or lemon slices and enjoy the first oyster harvest of the fall.
low speed. Add butter and vegetable shortening; continue beating at slow
In a 3-quart pan, saute 1/2 cup sliced zucchini, 1/2 cup mushrooms, 1/2 cup chopped red bell peppers, 1/2 cup chopped onion, 1 teaspoon chopped basil and 1 clove garlic in 2 teaspoons vegetable oil on medium heat for 3 minutes.
Add 1 cup uncooked rice and cook for 2 minutes.
Stir in half can chicken broth and cook over medium heat for 5 minutes or until broth is absorbed. Stir in the rest of broth, stirring until absorbed.
Add 1/2 cup water.
Cook more.
Add cheese after water is absorbed.
Cook macaroni in 1 cup water in saucepan until tender and water is evaporated, stirring frequently.
Add vegetable-beef soup and 1 soup can water; mix well.
Bring to a boil.
Add rice, tomato soup, remaining soup can water and salt; mix well.
Simmer until rice is tender.
Yield:
4 servings.
In a 3 1/2, 4, or 5-quart crock pot, combine carrot, celery, dry lentils, uncooked brown rice, onion, garlic, brown sugar, and mustard.
Stir in vegetable broth.
Cover and cook on low heat for 8 to 10 hours or on high heat for 4 to 5 hours.
Stir in tomato sauce and vinegar, cover and cook for 30 more minutes.
To serve, spoon mixture onto buns or rolls.
Combine 1 cup oat bran, flour and baking powder.
Add milk and oil and mix well.
Let stand 10 minutes.
Heat oven to 425\u00b0. Lightly spray round pizza pan with vegetable oil cooking spray or oil lightly.
Sprinkle with 1 tablespoon oat bran.
With lightly oiled fingers, pat dough out evenly.
Shape edges to form rim. Bake 18 to 20 minutes.
Spread sauce evenly over partially baked crust.
Top with vegetables.
Sprinkle with cheese and oregano. Bake an additional 12 to 15 minutes or until golden brown.
Cut into wedges.
large nonstick skillet with vegetable cooking spray; place over medium
Cover with half of the uncooked noodles, spinach, tomatoes and nut
In a 10 inches skillet over medium-high heat, heat the olive oil, then stir in the uncooked orzo, and green onion.
Cook, stirring frequently, until the orzo is lightly browned, about 3 minutes.
Stir in the broth and wine and heat until boiling, then reduce heat, cover and simmer about 6 minutes, stirring occasionally.
Stir in the peppers, chickpeas, olives and capers, and cook covered another 6 minutes, stirring occasionally, until most liquid is absorbed.
Pour into a bowl and sprinkle with the 2 T of parmesan cheese.
Top with half of the uncooked noodles, pressing noodles into sauce
pread 1/3 of the vegetable mixture on the bottom of
Put chicken broth in large pot with vegetable base.
Simmer on low.
Next, add all vegetables and cooked rice.
Stir occasionally and cook, covered, for 1 hour or until vegetables are tender.