| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
Italian |
|
1 |
Servings |
INGREDIENTS
| 1 |
|
14 oz of Gimme Lean |
|
|
ground beef flavor |
| 1 |
c |
Rice or soy milk |
|
|
Eggbeaters or substitutes |
|
|
equivalent to one egg |
|
|
for |
|
|
binding |
| 1 |
T |
Worcestershire or soy sauce |
| 1 |
T |
Horseradish |
| 1 |
c |
Bread crumbs |
| 1/4 |
c |
DEHYDRATED onions, fresh |
|
|
won't work the same-find |
|
|
these in the spice |
|
|
section |
| 1/4 |
c |
Dried parsley |
| 1/4 |
c |
Nonfat parmesan cheese or |
|
|
nutritional yeast |
| 1 |
t |
Your favorite spice |
|
|
oregano Italian spice |
|
|
blend etc. |
| 1/2 |
t |
Salt |
|
|
Pepper to taste |
INSTRUCTIONS
Combine wet and dry ingredients with your hands. Line a cookie sheet
with foil, spray with Pam and form 1 large or 2 small loaves. Bake at
350 degrees for 1 hour. I bake on a cookie sheet because the outside
browns better than in a loaf pan and forms a delicious crust. If you
make two loaves, take out one of the loaves after 30 minutes and
freeze it for later. To heat, pop into the oven frozen solid and bake
for an hour. Posted to Digest eat-lf.v097.n189 by viv_park@juno.com
(Viveca L Park) on Jul 26, 1997
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