Scandinavian Vegetable Stew

Yummy Scandinavian Vegetable Stew. I served this in little bread bowls. The bread bowls were actually only hard buns because I couldn't find any mini buns but I put them in the oven after I hallowed them. Everyone loved it.. you could spice it up a bit tho if you prefer. :)



Prep: 10 min; Cook: 20 min 4 servings.



8 to 10 small red potatoes, cut into fourths (3 cups)



2 cups fresh or frozen baby-cut carrots



3 tablespoons margarine or butter



3 medium green onions, sliced (1/3 cup)



3 tablespoons all-purpose flour



2 cups milk



1/2 cup frozen green peas



3/4 teaspoon salt



1/8 teaspoon pepper (or to taste of course!)



2 tablespoons chopped fresh or 1/2 teaspoon dried dill weed



1 hard-cooked egg, chopped



1. Mix potatoes and carrots in 3-quart saucepan; add enough water to cover. Heat to boiling; reduce heat to medium. Cover and cook 8 to 10 minues or until tender; drain in colander. Wipe out saucepan with paper towel.



2. Melt margarine in the same saucepan over medium heat. Cook onions in margarine 2 minues, stirring occasionally. Stir in flour. Gradulally add milk, stirring contantly, until mixture thickens and boils.



3. Stir in potates and carrots, peas, salt and pepper. Cook 5 to 6 minutes, stirring occasionally, until peas are tender.



4. Stir in dill weed. Cook 2 minutes, stirring contantly. Top each serving with chopped egg and , if desired, additional dill weed.



1 serving: Calories 390 (calories from fat 115); Fat 13g (Saturated 8g); Cholesterol 85mg; Sodium 620mg; Carbohydrate 63g (Dietary Fiber 7g); Protein 12g.

Yummy Italian Grinders

Last night for dinner I made these Yummo meatless Italian Grinders and served them with Ceasar Salad. Good stuff! My husband said that is was really good and our children ate as much as we did! We'll make these again. :)

Prep: 15 mins Cook: 10 mins 4 servings


4 frozen vegetable burgers, thawed

3 tablespoons grated Parmesan cheese

1 teaspoon Italian seasoning

4 teaspoons olive or canola oil

1 small onion, cut in half and sliced

1 small red bell pepper, cut into 1/4 inch strips

1 small green bell pepper, cut into 1/4 inch strips

4 hotdog buns, split

1/2 cup spaghetti sauce, heated

1. Mix burgers, cheese and Italian seasoning. Shape mixture into 16 balls. Heat 2 teaspoons of the oil in 10-inch nonstick skillet over medium heat. Cook burger balls in oil, turning frequently, until brown. Remove from skillet; keep warm.

2. Heat remaining 2 teaspoons oil in same skillet over medium heat. Cook onion and bell peppers in oil, stirring frequently, until crisp-tender.

3. Place 4 burger balls in each bun. Top with vegetable mixture. Serve with spaghetti sauce.

** from Betty Crockers Vegetarian Cooking Cookbook**