Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Wheat germ, unsweetened 1/8 ts Pepper
-- (to coat pan) 1/4 ts Thyme, if desired
1 c Carrots, chopped 1 1/2 c Milk
1 c Celery, chopped 1 c Natural Cheddar cheese
1/2 c Onion, chopped -- (shredded)
1/4 c Butter or margarine 3/4 c Wheat germ, unsweetened
1/4 c Flour 3 Eggs; slightly beaten
1 ts Salt

------------------------ONION SAUCE-----------------------------
2 tb Butter or margarine -OR- potato cooking liquid
2 tb Onion, finely chopped 2 ts Soy sauce
1/4 c Flour 1/2 ts Salt
1 1/2 c Water or vegetable broth Few grains pepper

Preheat oven to 350 F (moderate).

Grease 8- by 8- by 2-inch baking pan. Coat with wheat germ. Cook
vegetables in fat until onion is tender. Stir in flour, salt,
pepper, and thyme (if used). Stir in milk. Cook and stir over
moderate heat until thick. Stir in cheese, nuts, and 3/4 cup wheat
germ. Add eggs.

Pour into baking pan. Bake about 40 minutes or until well browned and
firm. Let stand a few minutes; cut into serving-size pieces. Serve
with sauce.

ONION SAUCE FOR VEGETABLE-NUT LOAF:
=================================== Melt fat in small pan over
moderate heat. Cook onion until lightly browned. Stir in flour.
Remove from heat. Stir in rest of ingredients. Cook and stir until
thickened. Thin with a little water if needed.

Makes 1-1/2 cups sauce.

LOAF: Calories per serving (2-1/2 by 4 inches): About 450 with
walnuts and 445 with pecans (not including sauce).

SAUCE: Calories per 1/4 cup serving: About 55

Source: FOOD -- by U.S. Department of Agriculture Typed for you by
Karen Mintzias

Browse by categories