Category Archives: Vegetarian Dishes

Curried Cottage Cheese Salad/Tomato Bhurtha

Preparation time about 1 hour 10 minutes
To serve 4

You will need
4 oz. onions
1/2 teaspoon salt
2 tablespoons desiccated coconut
4 tablespoons hot milk
1/2 green pepper
6 sprigs green coriander or watercress leaves
8 oz. cottage cheese
lemon juice
1/4 teaspoon freshly ground pepper

Peel and slice onions very thinly crosswise. Sprinkle with the salt. Let stand for 30 minutes, then pour cold water over and drain well. Soak the coconut in hot milk and let stand for 30 minutes. Drain. Chop the green pepper and coriander or watercress leaves coarsely. Mix all the ingredients together and stir well. Set aside for 30 minutes after mixing. Serve cold with rice and curry.

Tomato Bhurtha

Preparation time 10 minutes
Cooking time 5 minutes
To serve 4

You will need
4 ripe tomatoes
1 large onion
2 or 3 green chillis
salt and sugar to taste

Scald tomatoes in boiling water. Remove skins and mash with a fork, removing the hard parts. Chope the onion and the chillis very finely and mix with the tomatoes. Add salt and sugar to taste. Serve with rice and curry.

© Shufunotomo Col, Ltd., Japan 1968 English text © The Hamlyn Publishing Group Ltd. 1968

Nut Roast


3 eggs, beaten
1 cup soft whole wheat bread crumbs
1/2 cup coarsely chopped pecans
1 1/2 cups ground walnuts
1 1/2 cups evaporated milk
2 tablespoons grated onion
1/4 cup minced celery
3 tablespoons oil
1 teaspoon salt
1/4 teaspoon poultry seasoning
1 teaspoon seasoning and browning sauce

Heat oven to 350°. Mix all ingredients and bake in a buttered loaf pan for 30 to 40 minutes, until lightly browned.

Serves 6
Preparation time: 50 min.
Approximate calories per serving… 400

Nut Roast
Asparagus Spears
Tomato and Lettuce Salad
Baked Potatoes
Butterscotch Pudding

From the Kitchens of Dorothy Taylor

©1973 Curtin Publications, Inc., New York, N.Y.

Split Pea Patties


6 ounces cooked, dried split peas
1/4 cup skim milk
1/4 teaspoon salt
1/8 teaspoon sage leaves
1/8 teaspoon marjoram leaves
1/8 teaspoon thyme leaves
1/8 teaspoon black pepper
1/2 cup Barbecue Sauce (below)

Preheat oven to 400°F. In blender container, combine split peas, skim milk, salt, herbs, and pepper; process at medium speed for 3 minutes, or until mixture is smooth. Chill. Shape mixture into 8 equal patties, about 2 inches in diameter. Place in baking pan. Bake at 400⪚F (hot oven) for 15 minutes. Turn patties once during baking. Remove from oven. Spook 1 tablespoon of Barbecue Sauce on each patty. Makes 1 luncheon serving.

Barbecue Sauce

2 cups tomato juice
2 teaspoon vinegar
2 teaspoons lemon juice
1 teaspoon Worcestershire sauce
2 teaspoons brown sugar replacement
1/4 teaspoon dry mustard
1/4 teaspoon pepper
1/4 teaspoon salt

Combine all ingredients in a saucepan. Simmer, uncovered, for 20 minutes, or until mixture is reduced by half. Divide evenly. Makes 2 servings, about 1/2 cup each.

Copyright © Weight Watchers International, Inc. 1974. All rights reserved. Printed in U.S.A.

Fabulous Fake Reuben


2 eggs, slightly beaten
1 cup grated raw potato, drained
1 cup cooked oatmeal, cooled
1 1/2 cups bread crumbs
2 tablespoons flour
3/4 cup ground walnuts
1/2 cup finely chopped onion
1/4 cup finely chopped celery
1 tablespoon chopped parsley
2 tablespoons chopped ripe olives
2 tablespoons wheat germ
1/2 teaspoon salt
1 teaspoon garlic salt
1 teaspoon monosodium glutamate (MSG)
1 tablespoon soy sauce
1 teaspoon seasoning and browning sauce
1/4 cup oil
16 slices rye bread
1 1/2 cups sauerkraut
8 slices Swiss cheese
1/4 cup butter or margarine

Mix all ingredients except oil, bread, mustard, sauerkraut, cheese and butter. Shape into patties. Sauté patties slowly in oil on both sides. Prepare 8 sandwiches by spreading butter with mustard; fill each with a patty, sauerkraut and a slice of cheese. Grill on both sides in melted butter.

Serves 8
Preparation time: 50 Min.
Approximate calories per serving: 550

Fruit-filled Lemonade
Fabulous Fake Reuben
Fresh Tomato and Radish Slices
Apricot Whip

©1973 Curtin Publications, Inc. New York, N.Y. Printed in U.S.A.

Corn and Cabbage Skillet

3 fresh ears of corn or 1 10-ounce package frozen whole kernel corn
2 cups shredded cabbage
2 tablespoons chopped onion
2 tablespoons butter or margarine
1/2 cup cream-style cottage cheese
1/4 cup dairy sour cream
2 tablespoons grated Parmesan cheese
1/8 teaspoon salt
1/8 teaspoon pepper

Remove the husks and silks from the ears of corn; rinse. Cut off tops of kernels, holding knife at angle. Scrape cobs with dull edge of knife. Cook, cut and scraped corn, covered, in small amount of boiling salted water 5 to 8 minutes or till corn is done. (Or, prepare frozen corn according to package directions.) Drain. Cook cabbage, covered, in boiling salted water about 7 minutes or till tender; drain.

In saucepan cook onion in butter or margarine till tender, but no brown. Stir in cottage cheese, sour cream, Parmesan, salt and pepper. Cook till cottage cheese begins to melt. Combine half the cottage cheese mixture with the corn. and the remaining cottage cheese mixture with the cabbage. Arrange cabbage around outside of skillet; fill center with corn. Heat through. Garnish with green pepper and carrot curls, if desired. Makes 5 or 6 servings.

©Meredith Corporation, MCMLXXVIII. All Rights Reserved. Printed in U.S.A.

Italian Eggplant


1 medium eggplant
Salt and pepper
2 eggs, slightly beaten
1/2 cup dry breadcrumbs
1/4 cup oil
10 1/2-ounce can meatless spaghetti sauce
1/2 pound Mozzarella cheese, thinly sliced
1/2 pint Ricotta cheese
1/3 cup grated Parmesan cheese
1 teaspoon Italian seasoning


Preheat oven to 350°. Cut eggplant into 1/2 inch slices. Sprinkle with salt and pepper. Dip slices into eggs, then in breadcrumbs; brown in oil on both sides. Put half of the slices into a greased baking dish. Cover with half the sauce. Layer with mozzarella cheese and 1/2 cup of ricotta. Repeat sequences of layers ending with a topping of Parmesan cheese and Italian seasoning. Bake for 25 minutes until top is lightly browned and cheese is melted.

Serves: 4-6

Preparation Time: 50 minutes

Approximate calories per serving: 375

Suggested Menu

Green Salad
Italian Eggplant
Garlic Buttered Spaghetti
Spumoni and Cookies

Recipe & Photograph courtesy of Curtin Publications, Inc., New York, NY ©1973