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Posts Tagged ‘tomato soup’

Mrs. Bruce’s Vegetarian Patties

1 cup ground nuts (such as pecans – finely ground) (also called
pecan meal)
1 large onion, chopped
3 oz pkg cream cheese (or Velveeta)
1 cup cracker crumbs
1 cup toasted bread crumbs
7 eggs
1/2 teaspoon sage
1/2 teaspoon Accent
1/2 teaspoon salt

Mix all together and shape into patties. Brown in oil. Can eat them this way.

Or cover with 1 can cream of mushroom soup and 1 small can evaporated milk. Bake till it bubbles.

You can also use tomato soup or cream of celery soup.

These patties, without the soup on top, would be great sliders.

THIS IS DELICIOUS!!!!! And great served with mashed potatoes.

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One thing I miss is pork and beans – NOT for the pork, but for the flavor of the beans – the sauce, etc.  This is a recipe I’ve made before – and actually took for potluck a time or two – and had people ask me had I brought pork and beans – and how could I if I had!!! =O  They were that good.  So enjoy!!!

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Vegetarian “Pork” & Beans

1 lb dried Great Northern beans
1 c. chopped onion
1 c. chopped bell pepper
1 heaping soup spoon minced garlic (I use the minced garlic in the jar)
1 Tbls Liquid Smoke Hickory flavor
2 cans Campbell’s condensed tomato soup (this has the best flavor rather than using house brands) – or try using a vegan brand
brown sugar – to taste

Soak beans overnight, drain.

Place the beans in a large pot, then add enough fresh water to more than cover.  Add the onion, bell pepper and garlic.

Bring to a boil over medium heat.  Once it boils, turn down the heat and let it simmer for about an hour or so. Stir occasionally – even if using a non-stick pot.

When the beans begin to become tender, add the hickory smoke and tomato soup.

At this time remove the lid (the mixture will still be fairly runny) so that it will begin to thicken.  Also, lower the heat again, as the tomato soup in the pot doesn’t require as much heat to keep it lightly bubbly (and it will burn easily at higher temps).

After it’s begun to thicken, taste the mixture.  This is when you will add, slowly, the brown sugar.  Add a little at a time, cook for a little longer to let flavors blend some, stir, taste again. When it tastes the way you want and the beans have gotten tender, turn the burner off, and put the lid back on. Let the beans sit for a while so the flavors can blend well.  Once it’s cooled off enough to eat without burning your tongue, the beans are ready.

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I haven’t tried fixing them in the crockpot, but I think that would be pretty easy to adapt.  And you wouldn’t have the problem with them burning. 🙂

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