Vegetable Loaf I

Ingredients

• wheat germ, unsweetened
• -- (to coat pan)
• 1 cup carrots, chopped
• 1 cup celery, chopped
• 1/2 cup onion, chopped
• 1/4 cup butter or margarine
• 1/4 cup flour
• 1 tsp salt
• 1/8 tsp pepper
• 1/4 tsp thyme, if desired
• 1 1/2 cup milk
• 1 cup natural cheddar cheese
• -- (shredded)
• 3/4 cup wheat germ, unsweetened
• 3 eggs, slightly beaten
• onion sauce
• 2 tbsp butter or margarine
• 2 tbsp onion, finely chopped
• 1/4 cup flour
• 1 1/2 cup water or vegetable broth
• -or- potato cooking liquid
• 2 tsp soy sauce
• 1/2 tsp salt
• few grains pepper

Directions

1. 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 ¾ 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:

Nutrition, whole recipe (rough)

Counts 13 of 16 ingredients. The other 3 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 13 portions

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Potato	1 medium (173g) baked	161
Milk	1 cup (244ml) whole	149
Cheddar Cheese	1 oz (28g)	113
Butter	1 tbsp (14g)	102
Egg	1 large egg (50g)	78
Onion	1 medium (110g)	44
Carrot	1 medium (61g)	25
Soy Sauce	1 tbsp (15ml)	9
Celery	1 stalk (40g)	6
Black Pepper	1 tsp ground (2.3g)	6
Thyme	1 tsp dried (1.4g)	4
Salt	1 tsp (6g)	0
Wheat	not in our table	0
Sauce	not in our table	0
Water	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.