Eggplant and Cheese Casserole 1 medium-size eggplant, peeled and cubed boiling water milk 2 slices whole wheat bread 2 eggs, beaten 1 cup grated Cheddar cheese 1. Preheat the oven to 350 deg. 2. Put the eggplant in a saucepan with water to cover, cover and simmer until tender, about 15 minutes. Drain and mash eggplant. 3. Meanwhile, pour milk over bread to cover. Let soak five minutes. Squeeze excess milk from bread. Pull apart and add to eggplant; mix. 4. Add eggs and cheese and mix. Pour into an oiled casserole and bake one hour, or until set and lightly browned on top. Yield: 6 servings. -NYT ------------------------------------------------------------------------------ Zucchini-Cheese Casserole 2 lbs zucchini, cut into 1/2 inch slices 1/2 cup boiling water 2 eggs, lightly beaten 1 lb cottage cheese 1 cup cooked brown rice (about 1/4 cup raw) 1 onion, finely chopped salt to taste 1/2 tsp marjoram 1 Tbl chopped chives 1/2 cup grated Parmesan cheese 1. Place zucchini and boiling water in a saucepan, cover and boil five minutes. Drain and use liquid in soup. 2. Preheat the oven to 350 deg. 3. Combine the eggs, cottage cheese, rice, onion, salt, marjoram and chives. Place half the zucchini in the bottom of a buttered casserole, top with half the rice mixture, then repeat layers. 4. Sprinkle with the Parmesan cheese and bake 45 minutes. Yield: 3 servings. -NYT ------------------------------------------------------------------------------ Vegetarian Cutlets 2 small raw beets, peeled 1 carrot 2 onions 2 eggs, well beaten 2 Tbl oil 1/2 cup sunflower seed kernels, finely ground 1/2 tsp caraway seeds 1/2 cup wheat germ 1/2 tsp vegetable salt 1. Grind the beets, carrot and onions through the finest blade of a meat grinder. Strain off excess liquid (use in soup). 2. Combine vegetables with remaining ingredients and mix well. If mixture is too wet to form into patties, add more wheat germ. Chill 30 minutes. Shape into patties. 3. Fry the patties in a lightly oiled skillet until browned; turn to brown the other side. Yield: 4 servings. -NYT ------------------------------------------------------------------------------ Vegetarian Sausages 2 cups cooked soybeans (1/2 to 2/5 cup raw) 1 cup cooked dried lima beans 1 cop cooked dried navy beans 2 tsp vegetable salt 1/8 tsp paprika 1 Tbl melted butter 1/4 tsp powdered sage 1/4 tsp thyme 1/4 tsp marjoram 1/8 tsp summer savory 1 egg, lightly beaten 2/3 cup milk 1 cup corn meal soy oil 1. Preheat the oven to 500 deg. 2. Press the soybeans, lima beans, and navy beans through a colander. Add the salt, paprika, butter, sage, thyme, marjoram and savory. 3. Shape the bean mixture into sausage shapes. Combine the egg and milk. Dip sausages into the egg mixture and then into the corn meal. Place in a large shallow roasting pan well oiled with soy oil. Bake until sausages are browned on all sides, turning during the cooking. Yield: 4 servings. -NYT ------------------------------------------------------------------------------ Vegetarian Chopped Liver 1 lb fresh string beans boiling water 3 Tbl oil 2 large onions, finely chopped 1 rib celery, chopped 1/4 cup chopped walnuts 3 hard-cooked eggs salt to taste 1. Cook the string beans in the boiling salted water until barely tender. Drain beans (use liquid in soup). 2. Heat the oil in a skillet and saute the onions in it until tender. Add celery and cook two minutes longer. 3. Grind the beans, onion mixture, walnuts and eggs through the coarse blade of a meat grinder. Season with salt. Serve as sandwich spread or as salad on lettuce leaves. Yield: 4 servings. -NYT ------------------------------------------------------------------------------ Soy Burgers 2 cups cooked soybeans OR 1 can (15-1/2 oz) soybeans, drained and rinsed 1 small onion, finely grated or chopped 2 eggs, lightly beaten 1 cup wheat germ 1 Tbl vegetable broth seasoning 1 Tbl tamari (soy sauce) 1 tomato, skinned and put through an electric blender until smooth 1. Preheat the oven to 350 deg. 2. Mash the soybeans with a potato masher. 3. In a large bown, combine all the ingredients. 4. Using a small ice cream scoop, measure out portions of mixture onto a lightly oiled baking sheet. Flatten each scoop slightly. 5. Bake 25 minutes, turn and bake 15 minutes longer. Yield: 4 servings. -NYT ------------------------------------------------------------------------------ Cajun's Delight 1/3 cup dried lentils, picked over and washed 1/3 cup dried lima beans (speckled, if available), picked over and washed water 7 Tbl oil salt 1 cup raw brown rice 3 cups boiling water 2 Tbl robust barbecue sauce (Woodie's Bar-B-Q Sauce) 1 lg green pepper, seeded and diced 3 or 4 medium-size hot peppers, seeded and chopped 2 ribs celery, diced 1 lg onion, chopped 2 or 3 cloves garlic, finely chopped 1 cup tomato sauce 1-1/2 Tbl sesame seeds 1 cup chopped pecans 1-1/2 cups shredded Cheddar cheese 1. Put the lentils and lima beans in a bowl with water to cover and let soak overnight. Drain. Place in a kettle with fresh water to cover, 1 Tbl oil and salt to taste. 2. Cook until very tender and water has been absorbed or evaporated. 3. Meanwhile, rinse the rice and drain. Heat 2 Tbl oil in a saucepan and saute the rice in it five minutes. Add the boiling water and salt to taste, cover, and cook until rice is tender, about 40 minutes. 4. Preheat the oven to 375 deg. 5. Mash the lentils and lima beans. Stir in the bbq sauce. Heat remaining oil and saute the green pepper, hot peppers, celery, onion and garlic in it until tender. Add to lentils with tomato sauce. 6. Add rice, sesame seeds, pecans and 1/2 cup of the cheese. Mix well. Pour into a large oiled casserole. Bake 20 minutes. Sprinkle with remaining cheese and bake 15 minutes longer. Yield: 8 servings. -NYT ------------------------------------------------------------------------------ Carrot Casserole 2-1/2 cups finely diced carrots 1 small onion, finely chopped 1/2 cup water salt to taste 1 Tbl raw sugar or honey 1/4 cup soy grits 2 Tbl snipped fresh dill weed 1/4 cup sunflower seed kernels 1 egg, lightly beaten 1/4 cup sliced blanched almonds 1. Place carrots, onion, water and salt in a saucepan. Bring to a boil, cover and simmer until carrots are barely tender, about 20 minutes. 2. Preheat the oven to 350 deg. 3. Stir sugar, soy grits, dill weed, sunflower seed kernels and egg into cooked carrot mixture. Turn into an oiled baking dish. Sprinkle with almonds. Bake 15 minutes. Yield: 4 servings. -NYT