For Thanksgiving (includes 3 recipes)

[Guest guest]

, " RUFK " <rufrightknight> wrote:

> Hi all,

> Ok a couple of questions...

1. My wife and I intend on purchasing a Tofurky. Does anyone

> know excatly how big(or small) those things are ? I mean are each of

> the family members going to be able to eat off of that thing or will

> we need two ?

 

~*~ I wish I could help you out there, but I have never actually seen one for

sale around here, and haven't personally tried one yet. I do hear from folks

that they are very good, but have the texture more of a ham than a turkey, but

with good flavor. *s*

>

> 2. What else can anyone recommend to go with it?

We need a few vegan recipes and a few lacto-ovo recipes. We

> checked out Vegetarian Times and the recipes they had in there just

> were not happening.

..Thanks in advance!

 

~*~ Well, I have quite a few recipes that might fit in with you. Being lacto-ovo

myself, most of mine fall in that category. Here are a few that I have posted

here before (and some that I haven't), that might be good served for

thanksgiving. I have so many more you might like, but in order to not to make

this post too long, you can always check out my files over at the feral

vegetarian group. (link under signature) Namaste.

 

~ P_T ~

/

 

 

Corn Bread Dressing

 

1 pkg.(6oz) corn bread stuffing cubes

1 medium onion, finely chopped

1 celery rib, finely chopped

1 can (8-1/4oz) cream-style corn

1 cup water

1 Tbs butter or margarine. melted

1 Tbs spicy brown mustard

 

In a large bowl, combine the stuffing, onion, celery, corn and water. Spoon

into a greased 8-in square baking dish. Combine butter and mustard; drizzle

over stuffing. Bake uncovered at 375 for 20 minutes or until heated through

well.

Yield: 4-6 servings

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

 

Savory Dressing

 

2 medium onions, finely chopped

1/2 cup butter or margarine

2 Tbs water

1 loaf (1lb) day old bread, crusts removed

1 1/2 cups mashed potatoes (without added butter or milk)

1/4 cup vegetarian chicken broth

2 Tbs minced fresh savory or 2 tsp dried savory

1 tsp salt

1/2 tsp pepper

 

In a skillet, saute onion in butter and water until tender, stirring

occassionally. Break bread into small pieces; place in a large bowl. Add

potatoes, broth, savory, salt, pepper, and onion miture; mix well. Place in a

greased 2 quart baking dish. Cover and bake at 325 for 1 hour or until lightly

browned. Yield: 8 to 10 servings

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

 

Butternut Squash Supreme

 

3 pbs butternut squash, peeeled and cubed

2 eggs, beaten

1 cup shredded cheddar cheese

1 medium onion, chopped

3/4 cup milk

1 tsp salt

1/4 tsp pepper

1/2 cup crushed butter-flavor crackers (about 12 crackers)

2 Tbs butter or margarine

 

Place squash in a saucepan and cover with water; bring to a boil. Reduce

heat; cover and simmer for 15-20 minutes or until very tender. Drain well and

place ina large bowl; mash. In another bowl combine eggs, cheese, onion,

milk, salt and pepper; add to the mashed squash and mix well.

 

Transfere to a greased 2 quart baking dish. Sprinkle with cracker crumbs. Dot

with butter. Bake, uncovered at 350 for 40-45 minutes or until a knife comes

out clean. Yield: 6 to 8 servings