Meatless Reuben Sandwich

1 slice rye bread
Zucchini
2 to 3 tablespoons sauerkraut
Onion
Green bell pepper
1 slice mild Cheddar or Swiss cheese

Drain sauerkraut well, placing it in a wire strainer and then pressing with the back of a spoon to force the liquid out. Cut zucchini into thin slices. Cut thin rings from the onion and green pepper.

Toast the bread. Spoon drained sauerkraut onto toasted bread. Arrange 4 or 5 zucchini slices on top, then add a few onion and green pepper rings. Top with the cheese slice. Place in a preheated oven or under the broiler until the cheese melts.

Meatless Meat Loaf

5 eggs, beaten
1/2 cup onions, chopped
3 tablespoons dry vegetable bouillon (or beef)
1/2 cup (1 stick) melted margarine
1 cup chopped pecans
1 tablespoon Accent?
2 pints cottage cheese
1/2 cup milk
1 (7 ounce) box Special K?
1 tablespoon chopped green bell pepper

Preheat oven to 350 degrees F. Mix all ingredients and bake in a 9 x 5-inch loaf pan for 1 hour.

Meatless Reuben Sandwich

1 slice rye bread
Zucchini
2 to 3 tablespoons sauerkraut
Onion
Green bell pepper
1 slice mild Cheddar or Swiss cheese

Drain sauerkraut well, placing it in a wire strainer and then pressing with the back of a spoon to force the liquid out. Cut zucchini into thin slices. Cut thin rings from the onion and green pepper. Toast the bread. Spoon drained sauerkraut onto toasted bread. Arrange 4 or 5 zucchini slices on top, then add a few onion and green pepper rings. Top with the cheese slice. Place in a preheated oven or under the broiler until the cheese melts.

Meatless Meat Loaf

5 eggs, beaten
1/2 cup onions, chopped
3 tablespoons dry vegetable bouillon (or beef)
1/2 cup (1 stick) melted margarine
1 cup chopped pecans
1 tablespoon Accent?
2 pints cottage cheese
1/2 cup milk
1 (7 ounce) box Special K? cereal
1 tablespoon chopped green bell pepper

Preheat oven to 350 degrees F.

Mix all ingredients and bake in a 9 x 5-inch loaf pan for 1 hour.

Meatless Lasagna

1 clove garlic, minced
3/4 cup chopped onion
2 tablespoons vegetable oil
1 (16 ounce) can tomatoes
1 (8 ounce) can tomato paste
1 tablespoon basil
1 can pinto beans, drained
1/2 cup cooked brown rice
2 eggs
2 cups ricotta or cottage cheese
1/2 cup farmer cheese, grated
2 tablespoons parsley
1 cup grated mozzarella cheese
About 12 whole wheat lasagna noodles

Saut? onions and garlic in vegetable oil. Add tomatoes and tomato paste. Simmer 1/2 hour. Add basil, pinto beans and rice.

Combine beaten eggs, ricotta or cottage cheese, farmer cheese and parsley.

Cook noodles in large amount of boiling water until tender, then drain and rinse. In a 13 x 9-inch baking dish, layer half the noodles, half the ricotta mixture, half the mozzarella cheese and half the sauce mixture. Repeat for second layer. Bake at 375 degrees F for about 30 minutes. Let stand at least 10 minutes before cutting and serving.

Meatless Lasagna

1/4 cup butter or margarine
2 medium carrots, finely chopped
2 stalks celery, finely chopped
1 medium green bell pepper, chopped
2 medium onions, chopped
2 medium zucchini, sliced
1 (16 ounce) can tomatoes, cut up
1 (12 ounce) can tomato paste
2 bay leaves
3 cloves garlic, minced
1/4 cup snipped parsley
1 teaspoon dried basil, crushed
3/4 teaspoon salt
1/2 teaspoon dried oregano, crushed
1/2 teaspoon dried thyme, crushed
1/4 teaspoon pepper
2 cups sliced fresh mushrooms
10 lasagna noodles, cooked, rinsed
    and drained (about 8 ounces)
2 cups cream-style cottage cheese, drained
8 slices mozzarella cheese, torn
1/4 cup grated Parmesan cheese
Snipped parsley (optional)

In a large saucepan melt butter or margarine. Stir in carrots, celery, green pepper and onion. Cover and cook for 10 minutes, stirring frequently. Add zucchini, undrained tomatoes and tomato paste; mix well. Add bay leaves, garlic, parsley and seasonings. Cover and simmer for 30 minutes; remove cover and continue simmering 10 to 15 minutes more or until thickened to desired consistency. Stir in sliced mushrooms; cook 5 minutes more. Remove from heat; discard bay leaves.

In a 13 x 9-inch baking pan layer one-third of the noodles, vegetable sauce, cottage cheese and mozzarella. Repeat twice, ending with mozzarella. Sprinkle Parmesan over all. Cover with foil; place on a baking sheet. Bake at 350 degrees F for 45 minutes; remove foil and continue baking 10 minutes more or until cheese is golden. Remove from oven; let stand 10 minutes before serving. If desired, garnish with snipped parsley.

Makes 8 to 10 servings.

Peanut-Cheese Loaf

2/3 cup cooked oatmeal or rice
1/4 cup chopped green pepper
3 tablespoons minced onion
1 teaspoon salt
2 teaspoons lemon juice
1 cup chopped salted peanuts
2/3 cup fine crumbs
1/4 pound cheese, grated (about 1 cup)
1 egg
1/3 cup milk

Combine all ingredients. put mixture into a greased loaf pan and bake at 350 degrees F for about 1 hour.

Serve hot with mushroom or tomato sauce.

4 servings