Favorite recipes, Vegetarian

Mushroom Slop

Okay, this might not sound like a most appetizing recipe, but it is the name my husband and I came up with to describe what we had made. We were newly married and tried different things out. This is one of them that tasted good. We still enjoy making it today.

Ingredients:
1 12 ounce package of noodles
1 can mushroom soup
3/4 of the soup can of water
1/4 onion diced
1/2 T of butter
salt and pepper to taste or your favorite seasoning
Optional - small package of fresh mushrooms, rinsed and sliced, and/or a handfull of miniature carrots, rinsed and diced. - (We now sometimes add sliced mushrooms and/or diced carrots and cook them along with the onion.)

Heat water to a boil. Add the noodles and stir occasionally. Follow package directions for cooking time, and to your preference.

While the noodles are cooking, saute the onion in the butter until translucent, about 3 minutes. Add your favorite seasoning to taste. Stir in mushroom soup and water and cook at medium heat. This should finish up about the time the noodles are done.

Drain noodles and pour soup mixture over the noodles and mix.

Makes approximately 4 servings.

p.s. If you'd like to offer an idea for a new name, you can add it to the Name this recipe module below.

Green Rice

I came across the original version of this recipe after our daughter came into our lives. I've since greatly modified it and it too has become a favorite. This is the modified version, and I give credit to Betty Crocker for inspiring me with the original.

3 cups cooked white rice
1 cup cooked chopped spinach
1/4 cup dry parsley
2 eggs well beaten
3/4 cup milk
1 tsp. Worcestershire sauce
1/4 tsp. sea salt
1 tsp. seasoning salt
1 Tblsp butter
8 ounce grated Mexican cheese

Heat overn to 325 degrees. Toss rice, spinach, and parsley together. Add eggs, milk, Worcestershire sauce, and seasonings. Stir in 3/4 of the cheese. Pour mixture into 10x6x1-1/2" oblong baking dish or 2 qt. casserole dish. Dot with butter. Sprinkle with remaining cheese. Bake 30 to 40 minutes. Makes approximately 6-8 servings.

Vegetarian Chunky Potato Soup

Potato soup wasn't always vegetarian, but with a couple of changes it can be. This is my version.

2 Tbsp butter
1/4 cup chopped onion
1 bay leaf
1/2 tsp Thyme
2 lbs potatoes - peeled, chopped, and rinsed
32 oz. vegetable broth
1/8 tsp pepper
1 cup milk

In a saucepan, melt the butter and saute the onion. Add the bay leaf and thyme, then broth, potatoes, and pepper. Bring to a boil. Reduce heat and cook for about 15-20 minutes; potatoes should be almost soft enough to eat. Discard the bay leaf. Remove about 2 cups of the potatoes and onion to a bowl. Puree the remaining soup. Return the potatoes and onions to the soup. Stir in the milk and heat to boiling.

Serves 4-6.

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