Burrito Casserole (serves 8-12)

3 Tbsp. Veg. oil

3 Green onions, finely chopped
4 cloves garlic, minced
1 green pepper, chopped
1 bunch fresh spinach, chopped
2 cans black beans, drained and rinsed
10 flour tortillas, julienned
2 cups white rice, cooked
1 tin tomato soup
1 tsp. chili powder
1 quart canned tomatoes, diced
2 cups shredded soy cheddar (optional)

Start rice in pot of boiling water, cook til done, drain and rinse, return to pot, add tomato soup, and chili powder, stir well.

Heat oil in large fry pan or pot over med. heat. Add onions, garlic, and green pepper, stir and cook 5-10 minutes.

Add spinach and cook until wilted then add black beans and tomatoes. Cook, stirring often, for about 5 minutes.

Stir in rice mixture. Add salt and pepper to taste.

Grease a large 10x15 glass pan. Scatter 1/2 of the shredded tortillas for a base, cover with the rice and beans mixture, add the remaining tortillas, top with the soy cheese.

Heat in oven just long enough to melt 'cheese'.

Variations:

-Originally the mixture was individually served wrapped in tortillas with lettuce and chopped fresh tomatoes.
-Beans and rice mix could be served in a bowl with fresh lettuce and tomatoes, salsa and crumbled tortilla chips.

(from old blog, posted by Cassandra)

Baked Lentils (serves 6-8)

2 cups dry green lentils

2 cups hot water
2 tsp. salt
1/4 tsp. black pepper
1 tsp. sage
1 tsp. thyme
1 onion, chopped
2 tsp. garlic powder
2 carrots, peeled and grated
1 celery stalk, diced
1 green pepper, diced
1 quart canned tomatoes, diced

Mix together in a large casserole dish (10x15) and bake at 350 degrees for 45 minutes. Or until the water is absorbed but the lentils are not re-dried.

Serve with tortilla chips for scooping.

Variation:
-leftovers cold in a tortilla wrap

(from old blog, posted by Cassandra)

Zuchini Pasta Bake

many small zucchini, sliced

jar of pasta sauce
soy mozzarella, grated
breadcrumbs

Slice enough zucchini to fill your casserole dish. Put them in a pot and steam or boil them until a bit tender. Grease casserole dish.

Layer zucchini, then pasta sauce, then mozzarella till casserole dish is full, top with breadcrumbs. Bake at 350 degrees for 15-30 minutes.

Variations:
-can use summer squash to substitute for some of the zucchini
-To stretch your zucchini, use some pasta for one of the layers

(from old blog, posted by Cassandra)

Stuffed Squash Blossoms (serves 8)

2 overgrown patty pan squash

Cut in half to make 2 flower shaped sides each. Scoop out seeds to leave a cup like opening. put a dab of margarine in the opening, sprinkle them with salt and pepper. Place on baking sheets. Bake at 350 degrees for 45 minutes.

Meanwhile scramble fry:

1 lb. ground beef
1/2 onion chopped
1 green pepper chopped
salt and pepper to taste

Drain fat and add:

1 jar pasta sauce
1/2 cup water
1 cup raw white rice (parboiled works best)

Cook until rice is done, and the filling is thick. Scoop into the squash openings and bake for another 15 minutes. Cut into slices to serve.

Variation:

Double the rice with no beef would make this vegan.

(from old blog, posted by Cassandra)

Winter Veggie and Grain Bake

1st layer:

1 cup wild rice
1 cup barley
1 medium onion - chopped

Rinse the rice and boil it for 10 minutes then drain, in another pan saute the onion. Then mix the barley, rice and onion and spread in the bottom of a pan, I used the turkey roaster as it has a lid.

2nd layer:

Various winter veg chopped about 4-8 cups total. We used 1 parsnip, 1 turnip, 1 sweet potato, 1/2 large yam, and about 10 mushrooms sliced. [We don't like winter squash that the original recipe calls for] Mix together and spread over the grains. Sprinkle with salt and pepper.

Pour over all this 1 cup apple juice and 3 cups water, lid on and bake 1 hour at 375 degrees.

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My newest cookbook is "Simply in Season" a Mennonite cookbook that focuses on cooking with what is available in each season. This is an adaptation of their winter recipe 'Wild Rice Vegetable Bake'. YUM YUM YUM

(from old blog, posted by Cassandra)