INGREDIENTS:
1 pound lean ground beef
2/3 cup milk
1/2 cup cracker crumbs
1/4 cup ketchup
1/2 cup finely chopped onion
1 teaspoon salt
1/8 teaspoon black pepper
1 egg, beaten
PREPARATION:
Mix all ingredients together gently. Form into a loaf and place in
baking dish or loaf pan. Top with more ketchup if desired. Bake at
350° for about 1 hour.
Serves 4.
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1 tin
chickpeas (4.5)
1 tin chopped tomatoes (0)
garlic, salt and
pepper, tomato puree, and some basil
1 onion, chopped
and 3
tablespoons of tahini (4.5)
sautee onion for a bit, add the
garlic and sautee a bit more. Then add all the other ingredients and
simmer until thick and creamy.
I shoved mine in a casserole
dish at 180c for a hour and its lovely and I have with either pasta or brown rice.
Polenta is best cooked in a deep pan
on top of the range [it tends to splatter as it cooks]
2 cups
water for 1 cup polenta; cook until polenta is thick [i.e., you can
stand a spoon in the middle and the spoon will stand up straight].
Pre-heat oven to 350 degrees, spread cooked polenta in a 8 x 8
shallow pan or pie pan, depth of about 1-1/2 inches, cover with low
fat pasta sauce and slices of peppers, onions, celery, mushrooms,
crumbled tofu or soy cheese, and cook for 15 minutes. Slice should be
(approx) 3 inches x 2 inches.
(Ingredients)
8 oz leeks
(sliced)
8 oz celery (sliced)
8 oz carrots (sliced)
8
oz cauliflower (sliced)
4 oz red lentils
1 tin of
tomatoes
¾ pint vegetable stock
~~~~~~~~~~~~~
4
oz oats
3 oz margarine
4 oz grated cheese
1 tsp
mixed herbs
Salt and pepper to taste
(Method)
Put
the vegetables in a deep ovenproof dish, add lentils, stock,
tomatoes, and seasoning, stir together.
Put oats in a bowl,
rub in margarine, and add the cheese and the herbs.
Mix
tighter and spread over vegetables.
Bake in a pre-heated oven
at (200 c) or (400 F) or gas mark 6 for I hour.
Enjoy!