Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dish Vegetarian
Cheese/Eggs
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Wheat germ, unsweetened
-- (to coat pan)
1 c Carrots, chopped
1 c Celery, chopped
1/2 c Onion, chopped
1/4 c Butter or margarine
1/4 c Flour
1 t Salt
1/8 ts Pepper
1/4 ts Thyme, if desired
1 1/2 c Milk
1 c Natural Cheddar cheese
-- (shredded)
3/4 c Wheat germ, unsweetened
3 Eggs -- slightly beaten
-----ONION SAUCE-----
2 tb Butter or margarine
2 tb Onion, finely chopped
1/4 c Flour
1 1/2 c Water or vegetable broth
-OR- potato cooking liquid
2 ts Soy sauce
1/2 ts Salt
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
