Name: Group Health Veggie Burger
Ingredients: 1/2 c Green onion -- chopped; 1/4 c Green pepper -- chopped; 1/4 c Parsley -- chopped; 1/4 ts White pepper; 2 Garlic cloves -- diced; 1/2 c Mozzarella cheese -- grated; 3/4 c Brown rice; 1/3 c ;water -- white wine or; Vegetable broth (for; Braising); 1/2 c Carrot -- shredded; 2/3 c Onion -- chopped; 3 Celery stalks -- chopped; 1 1/4 ts Seasoning salt; 3/4 ts Thyme; 1/2 c Cheddar cheese -- grated; 2 c Oatmeal -- quick; 3/4 c Bulgur wheat

My conclusion is that the local church is to be governed by a plurality of individuals who are described in the New Testament as elders, insofar as they hold an office of great dignity and importance (perhaps even with an allusion to age or at least spiritual maturity), or bishops, insofar as they exercise oversight of the body of Christ, or pastors, insofar as they spiritually feed, care for, and exercise guardianship over the flock of God.

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy	Vegetarian	Vegetarian, Lacto	12	Servings

INGREDIENTS

1/2	c	Green onion — chopped
1/4	c	Green pepper — chopped
1/4	c	Parsley — chopped
1/4	ts	White pepper
2		Garlic cloves — diced
1/2	c	Mozzarella cheese — grated
3/4	c	Brown rice
1/3	c	;water — white wine or
		Vegetable broth (for
		Braising)
1/2	c	Carrot — shredded
2/3	c	Onion — chopped
3		Celery stalks — chopped
1 1/4	ts	Seasoning salt
3/4	ts	Thyme
1/2	c	Cheddar cheese — grated
2	c	Oatmeal — quick
3/4	c	Bulgur wheat

INSTRUCTIONS

Cook the rice and bulgur wheat. Braise vegetables for -2-3 minutes in a
covered pan, stirring once or twice. Veggies should still be crisp. Drain
thoroughly; mix with rice and cheese until chesse melts slightly.
Mix in remaining ingredients. Shape in 4-ounce patties. Cook about 10
minutes each on a grill or nonstick frying pan, using cooking spray. Serve
on a whole wheat bun. Serves 12.
Nutritional analysis per serving: 381 cal; 21% cal from fat; 9 g fat; 9.7 g
dietary fiber; 15 mg chol; - 691 mg sod; 16 g prot; 60 g carb; 4.2 g sat
fat; 1 5 g polyunsaturated fat; 2.9 g monounsaturated fat  source: GT
vegetarian echo/uploaded to F&W library by Sylvia Steiger/MM by DEEANNE
Recipe By     :
From:                                 Date:
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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