| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Eggs |
Vegetarian |
Main dish, Vegetarian |
8 |
Servings |
INGREDIENTS
| 1/3 |
c |
Butter or margarine |
| 1 |
c |
Chopped mushrooms |
| 2 |
lg |
Onions; finely chopped |
| 1/4 |
c |
Chopped green bell pepper |
| 3 |
c |
Grated carrots |
| 1 1/2 |
c |
Chopped celery |
| 1/2 |
c |
Sunflower seeds |
| 3/4 |
c |
Coarsely chopped walnuts |
| 5 |
|
Eggs; beaten |
| 3 |
c |
Whole wheat bread crumbs (soft) |
| 1 |
ds |
Dried basil |
| 1 |
ds |
Dried oregano |
|
|
Salt, pepper |
INSTRUCTIONS
Melt butter in skillet. Add mushrooms, onions and green pepper and cook
until tender but not browned. Combine mushroom mixture in bowl with
carrots, celery, sunflower seeds, walnuts, eggs, bread crumbs, basil and
oregano. Mix well. Season to taste with salt and pepper. Line 9- x 5-inch
loaf pan on bottom with waxed paper, then grease paper and sides of pan
generously. Turn mixture into pan and bake at 325F 1 hour. Turn out and
carefully peel away paper.
(C) 1992 The Los Angeles Times
A Message from our Provider:
“Let Him therefore send and do what He will. By His grace, if we are His, we will face it, bow to it, accept it, and give thanks for it. God’s Providence is always executed in the ‘wisest manner’ possible. We are often unable to see and understand the reasons and causes for specific events in our lives, in the lives of others, or in the history of the world. But our lack of understanding does not prevent us from believing God. #Don Fortner”