Layered Vegetable Loaf Food

TASTY VEGETABLE LOAF - FROM THE KITCHENS OF WWII

Steps:

• Combine cooked, diced carrots and cooked mashed beans.
• Beat eggs slightly, add seasonings and milk.
• Combine breadcrumbs, chopped onion, melted fat and parsley; add to vegetables mixing thoroughly.
• Turn into a well-greased loaf pan (or ring mould) and bake at 375°F (190°C) for 35 to 40 minutes.
• Turn out on heated serving platter and serve with desired sauce.

LAYERED DELI LOAF

Steps:

• In a small bowl, combine the mayonnaise, horseradish and mustard. Cut bread in half. Carefully hollow out bottom and top of loaf, leaving 3/4-in. shell (discard removed bread or save for another use). Spread butter on cut sides of bread. , In the shell, layer ham, a third of the mayonnaise mixture, Monterey Jack cheese, turkey, a third of the mayonnaise mixture, cheddar cheese, roast beef, remaining mayonnaise mixture, tomato, pickle, onion and lettuce. , Replace top. Wrap tightly in plastic wrap; cover and refrigerate for at least 1 hour.

LAYERED VEGETABLE TORTE

Steps:

• Heat oven to 400 degrees. Put a grill pan over medium-high heat, or prepare a grill; the heat should be medium-high, and the rack about 4 inches from flame. Brush eggplant, zucchini and mushrooms lightly with half the oil and sprinkle with salt and pepper; if roasting, grease 2 baking sheets with oil. Roast or grill vegetables on both sides until soft.
• Coat bottom and sides of 8-inch springform pan with oil. Layer a third of the eggplant slices into bottom of the pan, then layer in half the zucchini, mushrooms, tomato, garlic and basil, sprinkling each layer with a bit of salt and pepper. Repeat layers until all vegetable are used. Press the top with a spatula or spoon to make the torte as compact as possible. Sprinkle top with Parmesan and bread crumbs, and drizzle with about 1 tablespoon oil.
• Bake torte in oven until hot throughout and browned on top, about 30 minutes. Let sit for 5 minutes before removing outer ring of pan, then let cool for another 10 minutes before cutting into wedges.

LAYERED VEGETABLE LOAF WITH CREAM SAUCE

Steps:

• For first layer: Spoon-beat eggs in bowl. Measure broccoli after it has been cooked and finely chopped.
• Add to eggs along with remaining 3 ingredients. Mix well and pack into well-greased 8x4x2-1/2 inch (20x10x6 cm) pan.
• For second layer: Spoon-beat second amount of eggs in bowl. Mix in the next 5 ingredients and spread over broccoli layer.
• For third layer: Spoon-beat remaining eggs and mix in the next 4 ingredients. Spread over rice layer.
• Bake at 325F for about 1 hour or until an inserted knife comes out clean.
• Invert on serving tray and unmold. Garnish with cooked broccoli florets, cooked carrot pieces, and pearl onions, if desired.
• For cream sauce: Melt butter in saucepan, then mix in flour, salt and pepper. Add milk and stir until sauce boils and thickens. Makes about one cup.

LAYERED VEGETABLE SALAD

Steps:

• In a large bowl, layer salad with vegetables and ingredients in order given.
• Chill 30 minutes to 1 hour.
• This salad is best eaten, shortly after being made.
• Serves 8.
• Note: Sometimes I substitute 1-(8 oz.) can of well drained bamboo shoots for the sliced cucumbers. Just be sure to blot the bamboo shoots with paper toweling before placing them on the salad.

LAYERED VEGETABLE LOAF

Steps:

• Combine first layer ingredients; pour into a greased 8-in. x 4-in. x 2-in. loaf pan. Combine second layer ingredients and spread over first layer. Combine third layer ingredients and spread over second layer. Bake at 300 degrees F for 65-75 minutes or until a knife inserted near the center comes out clean. Run a knife around edges to loosen; cool in pan to room temperature. For sauce, melt butter in a small saucepan; blend in flour until smooth. Gradually add milk, onion salt and pepper. Bring to a boil over medium heat; boil and stir for 2 minutes or until thickened. Unmold loaf onto a serving platter; serve with sauce.

TRIPLE-LAYER VEGETABLE TERRINE

Steps:

• Lightly grease an 8x4-in. loaf pan. Line with parchment and grease the paper; set aside. In a skillet, saute the carrots in butter until tender; cool slightly. , Transfer to a food processor; cover and process until pureed. Add the egg, egg yolk, cream, sugar, nutmeg and allspice. Cover and process until well combined; set aside., For broccoli layer, place 1 in. of water in a small saucepan; add broccoli. Bring to a boil. Reduce heat; cover and simmer for 7-9 minutes or until tender. Drain; cool slightly. , Transfer to a food processor; cover and process until pureed. Add the egg, butter, cream, nutmeg and salt. Cover and process until well combined; set aside., For potato layer, in a skillet, saute potatoes and onion in butter until tender; cool slightly. Transfer to a food processor; cover and process until pureed. Add the remaining ingredients. Cover and process until well combined., Spread carrot mixture evenly in the prepared pan. Top with broccoli and potato layers. Place pan in a larger baking pan. Fill larger pan with boiling water to a depth of 1 in. , Bake, uncovered, at 350° for 50-60 minutes or until a thermometer reads 160°. Let stand for 10 minutes before inverting onto a serving platter; remove parchment. With a sharp knife, cut into slices.

LAYERED VEGETABLE LOAF

Steps:

• Combine first layer ingredients; pour into a greased 8-in. x 4-in. x 2-in. loaf pan. Combine second layer ingredients and spread over first layer. Combine third layer ingredients and spread over second layer. Bake at 300 degrees F for 65-75 minutes or until a knife inserted near the center comes out clean. Run a knife around edges to loosen; cool in pan to room temperature. For sauce, melt butter in a small saucepan; blend in flour until smooth. Gradually add milk, onion salt and pepper. Bring to a boil over medium heat; boil and stir for 2 minutes or until thickened. Unmold loaf onto a serving platter; serve with sauce.

SCALLOPED VEGETABLE BAKE RECIPE BY TASTY

Steps:

• Preheat the oven to 350ºF (180ºC). Line a 10-inch (25-cm) springform pan with parchment paper.
• Carefully slice the zucchini, potatoes, and carrots very thinly with a mandoline or a sharp knife. Watch your fingers!
• In a large bowl, combine the eggs, melted butter, and milk, and whisk until combined.
• Add the nutmeg, basil, thyme, salt, pepper, and flour, and whisk well.
• Add the sliced veggies to the batter and stir well until the slices are well-coated.
• Add half of the vegetables slices to the prepared pan and flatten with a spoon.
• Sprinkle the cheese over the vegetables.
• Top with the rest of the vegetables and cover the pan with aluminum foil.
• Bake for about 1½ hours, until the vegetables are fully cooked and tender.
• Let cool for at least 10 minutes, and release the springform, slice, and serve.
• Enjoy!