Recipes for entertaining

Vibrant Life, March-April, 1989 by Patricia Johnston

Recipes for Entertaining

Do you like to entertain but aren't sure what entree to serve your nonvegetarian guests? Here are a few recipes that have been tried and tested through the years that we think you and they will like.

SPECIAL K ROAST

1 large onion, chopped 1/4 cup oil

1 quart low-fat cottage

cheese

5 eggs, slightly beaten 1/2 cup nuts, chopped fine

3 envelopes G. Washington

Golden Broth

5 cups Special K cereal

Saute onion in oil. Mix with remaining ingredients. Bake in covered casserole at 325 [degrees] F for 1 1/2 hours. Serves 10; 13, grams protein, 271 calories per serving.

This roast is good served with cranberry sauce. Leftovers make good sandwiches.

OATMEAL PATTIES

2 cups quick-cooking dry

oats

1 medium onion, chopped

fine 1/2 to 3/4 tsp. sage

1 envelope G. Washington

Golden Broth 3/4 cup nuts, chopped fine

1 cup low-fat cottage

cheese

Mix ingredients. Form into balls, flatten, and fry in small amount of oil at relatively low temperature (if the temperature is too high the patties stick). When all have been fried, replace in pan and cover with broth, recipe follows, and simmer 20 to 30 minutes. Serves 8; 8.5 grams protein, 235 calories per serving.

BROTH

2 cups water

1 envelope G. Washington

Golden Broth

1 tsp. Vegex

OATMEAL MUSHROOM PATTIES

1 medium potato, grated

2 eggs

1 cup quick-cooking dry

oats

1 4-ounce can mushrooms,

drained, reserve liquid

1 envelope onion soup mix

2 Tbsps. oil

1 tsp. accent 1/2 tsp. sweet basil

Blend potato, eggs, and oats together, allowing oats to absorb moisture. Add mushrooms (saving liquid), onion soup mix, and seasonings. Mix and form into patties. Fry in oil until brown. Place in casserole. Cover patties with gravy (recipe follows), and bake for 30 minutes at 350 [degrees] F. Serves 4; 9 grams protein, 325 calories per serving.

GRAVY

1 can mushroom soup

1 Tbsp. soy sauce

Mix soup and soy sauce. Add juice drained from the mushrooms, adding enough water to make one-half cup.

LENTIL NUT ROAST

2 eggs, beaten

1 large can evaporated milk

1 medium onion

1/2 cup walnuts, chopped fine 1 1/2 cup cornflakes (or

oatmeal or whole-wheat

bread crumbs)

2 cups lentils, cooked

1/3 cup oil

Salt and sage to taste

Beat eggs in large bowl. Blend milk and quartered onion in blender till fine. Add to eggs. Add remaining ingredients and pour into a 2-quart baking dish. Bake at 350 [degrees] F for about 45 minutes or until done. Serve plain or with brown gravy and cranberry sauce. Serves 8; 12 grams protein, 330 calories per serving.

Patricia K. Johnston, Dr. P.H., M.S., R.D., is director of the Doctor of Public Health program, and associate professor of nutrition at Loma Linda University, Loma Linda, California.