NUTBURGERS ROYALE
Ingredients:
3 eggs, beaten
1 can (13 oz.) evaporated milk
1½ teaspoons salt
½ teaspoon sage
2 cups rolled oats
1 cups chopped walnuts
1½ cups mined celery
¼ cup mined onion
1 tablespoon oil
1 recipe thin brown gravy (see below)

Combine the first 6 ingredients. Let stand ½ hour. Sauté celery and onion in the oil until soft. Add to first ingredients. Mix well. Drop by tablespoonfuls into lightly coiled skilled. Brown on both sides. Put into baking dish. Pour gravy over burgers. Bake at 350º F. 20 to 30 minutes. Makes 10 servings.

Thin Brown Gravy
Ingredients:
¼ cup flour
2 teaspoons sliced soyameat beef flavor
1 teaspoon onion powder
2 cups water

Mix flour and seasonings in saucepan. Add water gradually simmer, stirring until smooth and thickened.


NUT-CORNMEAL PATTIES
Ingredients:
1½ cups cornmeal
½ cup stock, cold
1 cup stock, hot
1 stalk celery and tops, chopped
1 onion, grated
1 green pepper, chopped
1 carrot, grated
¼ cup soy grits, soaked in
½ cup stock
¼ teaspoon sage, ground
¼ teaspoon rosemary
¼ teaspoon savory
½ teaspoon salt
3 tablespoons nutritional yeast
2 cups nuts, ground

Mix cornmeal in cold stock. When blended, combine with hot stock in top of double boiler and cook over direct heat, stirring constantly, until mixture comes to a boil. Cover and set over bottom of double boiler, to which hot water has been added. Continue cooking for 30 minutes, or until thickened into mush. Add remaining ingredients except nuts. Cook 20 minutes longer. Remove from heat. When cool, add nuts. Shape mixture into patties. Broil until brown on each side. Serves 6.


NUT-OATMEAL CASSEROLE
Ingredients:
3 tablespoons oil
1 onion, sliced
¼ cup mushrooms, sliced
3 eggs, beaten
1 cup oatmeal, cooked
1 cup nuts, ground
½ cup wheat germ
½ teaspoon salt
3 tablespoons nutritional yeast
1 tablespoon essence of sweet herbs
3 tablespoons parsley minced
¼ teaspoon sage, ground
½ cup milk powder
stock

Heat oil. Sauté onion and mushrooms. Blend with remaining ingredients, adding enough stock to moisten. Bake at 325º F. for 45 minutes, adding more stock if needed. Serves 6.


PEANUT-SPINACH LOAF
(in blender)
Ingredients:
1 egg
1 onion, chopped
1 pound spinach, cooked, cold
1 cup peanuts
1 spring parsley
1 clove garlic
1 cup whole wheat bread crumbs
½ teaspoon salt
3 tablespoons nutrition yeast
pinch of mace, ground

Gradually blend egg, onion, spinach, peanuts, parsley and garlic in blender until smooth. Pour into bowl. Add remaining ingredients and mix well. Turn into oiled load pan. Bake at 350º F. for 30 minutes. Serves 6.


PECAN LOAF
Ingredients:
2 cups pecans, ground
1 cup whole wheat bread crumbs
¼ cup soy grits, soaked in
½ cup stock
2 eggs, beaten
2 onions, grated
¼ cup mushrooms, chopped
¼ cup celery and tops, chopped
½ green pepper, chopped
1 cup milk
½ cup milk powder
½ teaspoon salt
3 tablespoons parsley, minced
½ teaspoon sage
3 tablespoons nutritional yeast

Blend all ingredients. Turn in to oiled loaf pan. Bake at 350º F. for 30 minutes. Serve with favorite sauce. Serves 6.


WALNUT-CHEESE LOAF
Ingredients:
1 cup walnuts, ground
1 cup hard cheese, ground
½ cup wheat germ
¼ cup soy grits, soaked in
½ cup stock
2 onions, chopped and sautéed
juice of ½ lemon
2 eggs, beaten
¼ teaspoon salt
3 tablespoons nutritional yeast
1 teaspoon caraway seeds, ground

Combine all ingredients. Turn into oiled loaf pan. Bake at 350º F. for 30 minutes. Serve with favorite sauce. Serves 6.