Vegetable-nut loaf
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Wheat germ, unsweetened (to coat pan) | ||
| 1 | cup | Carrots, chopped |
| 1 | cup | Celery, chopped |
| ½ | cup | Onion, chopped |
| ¼ | cup | Butter or margarine |
| ¼ | cup | Flour |
| 1 | teaspoon | Salt |
| 2 | tablespoons | Butter or margarine |
| 2 | tablespoons | Onion, finely chopped |
| ¼ | cup | Flour |
| 1½ | cup | Water or vegetable broth |
| ⅛ | teaspoon | Pepper |
| ¼ | teaspoon | Thyme, if desired |
| 1½ | cup | Milk |
| 1 | cup | Natural Cheddar cheese (shredded) |
| ¾ | cup | Wheat germ, unsweetened |
| 3 | Eggs; slightly beaten OR- potato cooking liquid | |
| 2 | teaspoons | Soy sauce |
| ½ | teaspoon | Salt |
| Few grains pepper | ||
Directions
ONION SAUCE
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 ¾ 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 1-½ cups sauce.
LOAF: Calories per serving (2-½ by 4 inches): About 450 with walnuts and 445 with pecans (not including sauce).
SAUCE: Calories per ¼ cup serving: About 55 Source: FOOD -- by U.S. Department of Agriculture Typed for you by Karen Mintzias