3ABN Today Cooking Program | Childhood Favorites
Air Date 1/4/17

Mama's Rice Patties

Ingredients:

3 cups cooked small or medium grain rice
½ cup seasoned bread crumbs (or fresh)
2 Tbsp. vegan margarine, melted
3 Tbsp. Bragg Liquid Aminos
½ tsp. onion powder
½ tsp. parsley
½ tsp. seasoned salt
12-oz Vege-Burger (of your choice)

Mama's Rice Patties

Directions:

In a large mixing bowl mix all above ingredients. If mixture is too dry, add a little water as needed. Mixture should not be wet but be able to hold together. Shape into patties and place on baking sheet, (sprayed with a non-stick cooking spray.) Bake in a 375 degree oven for 30 minutes, remove from oven and flip patties over. Return to oven for an additional 15 minutes. Patties should be crispy on the outside, tender on the inside. Serve hot….but good room temp too!


Brenda Walsh

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Corn Fritters

Ingredients:

2 15-oz cans creamed corn
½ cup sweet red pepper, chopped fine
2 cups saltine cracker crumbs, crushed fine
½ tsp. red pepper flakes
to taste salt

Corn Fritters

Directions:
In a large mixing bowl, mix all above ingredients. Mixture should not be wet but be able to hold together – (if needed add extra cracker crumbs.) Using a ¼ cup scoop, form into patties. In a non-stick pan, over medium heat (sprayed with a non-stick cooking spray,) fry until golden on both sides. Remove from heat and serve hot….but they are delicious room temp too!

Linda Johnson

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Sloppy Joes


Ingredients:

2 Tbsp. canola or olive Oil
1 medium onion, chopped
2 cups celery, chopped
3 Tbsp. brown sugar
2 Tbsp. fresh lemon juice
2 Tbsp. Bragg Liquid Aminos
2 Tbsp. vegan worcestershire sauce
1 ½ cups ketchup
1 6-oz. can tomato paste
2 cups your favorite vegan burger

Sloppy Joes

Directions:
In a large saucepan heat the 2 tablespoons of oil. Add the chopped onion and celery and sauté until onion is clear. Add the vegetarian burger and continue to sauté for a couple of minutes. Add the rest of the ingredients together and mix well. Add to the burger mixture and stir well. Let simmer on low heat for 30 minutes. Serve on hamburger buns.

Cinda Sanner

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Cabbage Rolls


Ingredients:

medium head of cabbage with nice leaves
medium onion, diced
1 package Yves Ground Round
3 cups uncooked rice (we prefer the white medium grain rice in this recipe)
Tbsp. McKay’s Beef Style Seasoning
Salt to taste
1 quart tomatoes


Cabbage Rolls

Directions:
SAUTE: the onion in a little olive oil until clear. ADD the vegeburger and seasonings. Stir to mix then add the dry rice and mix well This is now ready to put into a cabbage leaf (any leftover can be froze for later use.)

To loosen cabbage leaves; Cut out the core at an angle and remove, then place cabbage head in boiling water to cover (do not cook) Remove each leaf separately as they wilt using tongs. Next cut the vein of the leaf so it will not be so thick, being careful not to cut all the way through. PLACE the cabbage leaf in your hand vein next to you. Place a tablespoon of rice mixture in the middle of the leaf and fold half the leaf over the top of the rice. Then roll up and tuck the other end inside to make a firm roll.

TO COOK; Use a heavy dutch oven size pan. Place cabbage outer leaves on the bottom of the pan to prevent scorching. Put the cabbage rolls in and top with half the tomatoes. Put another layer of cabbage rolls and the rest of the tomatoes on top. Add enough water to just see, not cover and cook on medium low approximately one hour. Check often so it doesn’t boil over. You may need to add more liquid so it doesn’t burn. If you like sauerkraut a little may also be sprinkled over each layer it gives it a nice flavor

MIXTURE may also be put into hollowed out green, red, yellow or orange peppers and cooked in tomatoes using the same kind of pan as the cabbage roll. Cooking on top of the stove is better than trying to bake in an oven. (we like red peppers best)

ANOTHER way to use the rice mixture is to make spanish rice by cooking in salsa sauce and tomatoes using a large covered skillet.

Bernie Micheff

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