Vegetable-Nut Loaf

Servings: 6
Ingredients:

Wheat germ, unsweetened
-- (to coat pan)
1 c  Carrots, chopped
1 c  Celery, chopped
1/2 c  Onion, chopped
1/4 c  Butter or margarine
1/4 c  Flour
1 ts Salt
1/8 ts Pepper
1/4 ts Thyme, if desired
1 1/2 c  Milk
1 c  Natural Cheddar cheese
-- (shredded)
3/4 c  Wheat germ, unsweetened
3    Eggs; slightly beaten

——————————–ONION SAUCE——————————–
2 tb Butter or margarine
2 tb Onion, finely chopped
1/4 c Flour
1 1/2 c Water or vegetable broth
-OR- potato cooking liquid
2 ts Soy sauce
1/2 ts Salt
Few grains pepper

Preheat oven to 350 F (moderate).

Grease 8- by 8- by 2-inch baking pan. Coat with wheat germ. Cook
vegetables in fat until onion is tender. Stir in flour, salt, pepper, and
thyme (if used). Stir in milk. Cook and stir over moderate heat until
thick. Stir in cheese, nuts, and 3/4 cup wheat germ. Add eggs.

Pour into baking pan. Bake about 40 minutes or until well browned and
firm. Let stand a few minutes; cut into serving-size pieces. Serve with
sauce.

ONION SAUCE FOR VEGETABLE-NUT LOAF:
===================================
Melt fat in small pan over moderate heat. Cook onion until lightly
browned. Stir in flour. Remove from heat. Stir in rest of ingredients.
Cook and stir until thickened. Thin with a little water if needed.

Makes 1-1/2 cups sauce.

LOAF: Calories per serving (2-1/2 by 4 inches): About 450 with walnuts and
445 with pecans (not including sauce).

SAUCE: Calories per 1/4 cup serving: About 55

Source: FOOD — by U.S. Department of Agriculture
Typed for you by Karen Mintzias

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