Individual Meat Loaves In Puff Pastry
    Mashed Potatoes & Brown Gravy
    Vegetarian Cornbread Dressing
    Southern Vegetable Blend
    Sweet Baked Yams
    Cranberry Sauce

    Meat Loaves in Puff Pastry

    2 packages meatless Patties, thawed
    1 cup Ketchup
    3 Tbs.Vegetarian Worcestershire or soy sauce
    1 cup grated Colby/Jack Cheese
    1 can mixed vegetables, mashed soft
    3/4 cup seasoned bread crumbs
    2 tsp. ground black pepper
    1 package puff pastry, thawed

    Mix the patties with all the ingredients (except the pastry.)
    Beware... you may have to use your hands! Roll out the thawed
    pastry and cut into (roughly) 5x5 inch squares. Shape the
    meatloaf mixture with your hands into squares smaller than the
    puff pastry and center on top of a pastry square. Fold up the
    edges of the pastry until it covers the loaf entirely, or leave the
    top open and make a lattice as we did, pinching the edges
    together as you would a pie. (See above.) Place the loaves into
    the fridge or freezer for ten-twenty minutes to firm up the
    dough. Bake in a preheated, 400 degree oven for 20-30 minute
    or until pastry is golden brown and knife comes out clean when
    inserted into center of meatloaf. Serve with brown gravy.


    Mashed Potatoes & Brown Gravy

    5-6 large idaho russet potatoes: peeled, sliced
    1/2-1 cup milk
    3 Tbs. butter or margarine
    1 Tbs. Miracle Whip or Nayonaisse
    Salt and Pepper
    2 pkg. Pioneer Brown Gravy Mix (Fat or No-Fat)

    Boil the spuds in water until soft. Drain well and mash with
    potato masher in large bowl. Use electric mixer and whip
    potatoes, adding milk as desired. Stir in butter or margarine,
    salt, pepper, and the secret to creaminess: the tablespoon of
    miracle whip or nayo! Prepare the brown gravy according to
    package directions to serve with potatoes and meat loaves.


    Vegetarian Cornbread Dressing

    2 cans of vegetable broth
    1 med onion (grated)
    2 pkgs Korn Kits or other cornbread mix
    5 slices white bread (dehydrated or slightly toasted)
    2 eggs or equivalent egg replacer
    1 teaspoon salt or salt substitute
    1 1/2 teaspoon white pepper
    2 tablespoons Poultry seasoning
    1/2 teaspoon of celery seed

    Mix crumbled cornbread and white bread with grated onion,
    eggs and seasonings. Place mixture in 9 x 13 casserole dish.
    Pour cans of broth over mixture and bake 30-45 minutes in a
    350 degree oven until top is lightly brown. Serve with cranberry
    sauce for the perfect sweet/salty taste-bud treat.


    Sweet Baked Yams

    Three large yams, peeled and cubed
    2 Tbs. Grandma's Molasses
    4 Tbs. Butter or Margarine
    1/2 cup Southern Pecan Pieces
    2 tsp. Pumpkin Pie Spice
    Salt & Pepper to taste

    Boil the yams in water until soft. Drain well and mash with
    potato masher in medium-size glass or pyrex casserole dish.
    Mix the yams with molasses, buuter or margarine, pumpkin pie
    spices, and salt/pepper to taste. Top evenly with pecan pieces.
    Bake at 350 for 20-30 minutes or until lightly browned.


    Southern Vegetable Blend

    1 can of kidney beans
    1 can of garbanzo beans
    1 can white navy beans
    1 bunch fresh broccoli florets
    2 carrots
    1 can french-style green beans
    Salt & Pepper
    Lemon juice (a few drops)

    Open all the cans of varied beans and drain them well. Rinse
    the broccoli stalk, cut off the florets, and cut them into smaller
    pieces. Cut the ends off the carrots and slice them into medium-
    thin rounds. Place the broccoli and carrots into a microwave-
    safe bowl, add 1/4 cup water and cover with plastic wrap. Cook
    on high for 5 minutes. Drain the water, add all the beans, lemon
    juice, and salt and pepper to taste and heat the entire mixture in
    the microwave for 2-3 more minutes.

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