Stove-Top Vegetarian Main Meal

1/2 cup butter

2 stalks of celery, chopped

2/3 cups chopped scallions, chopped

large green pepper, diced

salt to taste

2 cups cheddar cheese, diced in large pieces

salt and pepper to taste

4 cups cooked brown or wild rice

3 large tomatoes, peeled and cut into eighths

2 tablespoons water

1 teaspoon oregano, thyme, or parsley flakes

Melt the butter in a large skillet.  Add the celery, scallions, green pepper, herbs and seasonings.  Toss with a fork over low heat about 1 minute.  Add the cheese and rice and mix well.  Arrange the tomatoes on top and add water.  Cover tightly and cook over low heat only until the cheese is partially melted and vegetables are crisp.  Serve immediately.  Serves 4 to 5.

Creole Rice

2 onions, chopped

olive oil

1 bell pepper, chopped

3-4 stalks celery, chopped

3 cups red ripe tomatoes, chopped

1 cup brown rice

juice of 1/2 lemon

2 tablespoons sweet basil

seasoned salt to taste

mild cheddar cheese, shredded

Saute onions in olive oil until they are golden brown.  Add the bell pepper and celery and saute briefly.  Add the tomatoes.  Cover and simmer until the tomatoes become liquefied.  Add the rice, juice of the lemon, basil, cayenne pepper and salt.  Bring to a boil, then lower the heat and cover.  Simmer for about 45 minutes.  Add shredded cheese.  Place under a broiler to brown the cheese or replace the lid and let the cheese melt through.  Serves 6.

Fettuccine

1 lb. fettuccine noodles

1/4 cup butter or margarine

1 cup sweet cream

1 cup grated Parmesan cheese

dash of vermouth (optional)

Boil the noodles until their texture is firm.  Melt the butter in a large pan, adding the noodles.  Pour in the sweet cream, stir with two forks, mixing well.  Add Parmesan cheese.  When well-mixed, add a dash of vermouth and stir.  Serves 4.