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From: Meeshabear
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This is a real money stretching meal to make day before payday, I add extra
mushroom, but to each his own.
Stonesoup Veggie Burgers
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1/2 cup onions
1/2 cup mushrooms
2 green peppers
2 cans chick peas, mashed
1 small can tomato paste
1/4 cup mozzarella, shredded
1/2 cup carrots, shredded
2 eggs
1 - 2 tsp. each of cumin, cayenne, dill, garlic
3 tsp. Dijon
approx. 1/2 cup bread crumbs
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My Method:
Chop and saute onions, mushrooms & peppers.
Combine all ingredients and make patties.
Grease pan and bake at 350 for 20 minutes. Flip. Bake 10 more minutes.
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 From: "chickie"
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French Fry Pizza Pie
2 servings
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1 pound (about 5 cups) frozen French fried shoestring potatoes
1 cup prepared pizza sauce or spaghetti sauce
1 teaspoon dried oregano leaves, crumbled
1/2 green bell pepper, cut into 1/4-inch strips
2 tablespoons sliced green onions
2 cups shredded mozzarella cheese
1/4 cup grated Parmesan cheese
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Heat oven to 450 degrees. Coat 12-inch round pizza pan with vegetable
cooking spray. Arrange frozen potatoes evenly in one layer in pan. Bake 10
minutes. Remove pan from oven and cover potatoes with sauce. Sprinkle with
oregano. Arrange pepper strips on sauce; sprinkle with onions and top with
cheeses. Bake about 15 minutes until top is lightly browned.
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From: "chickie"
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Bora Bora Burgers with Potato Nuggets
4 servings
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3 1/2 tablespoons prepared teriyaki sauce, divided
1 teaspoon ground ginger
1 pound lean ground beef
1 pound (about 4 cups) frozen potato nuggets
3/4 cup ketchup
1/4 teaspoon red pepper flakes
4 hamburger buns
4 slices canned pineapple
4 slices red onion
4 lettuce leaves
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Heat oven to 450 degrees. In large bowl mix 2 tablespoons of the teriyaki
sauce and the ginger to blend thoroughly; add beef and mix to blend
thoroughly. Form into 4 patties 1/2 inch thick. Cook potato nuggets as
package directs, baking for 15 to 17 minutes until crisp. Meanwhile, in
small bowl mix the remaining 1 1/2 tablespoons teriyaki sauce, the ketchup
and pepper flakes to make sauce for burgers and potatoes; set aside. In
nonstick skillet over medium-high heat pan fry burgers to desired doneness,
tuning once. On bottoms of buns layer burgers, pineapple and onion slices
and lettuce. Cover with bun tops. Serve sauce with potato nuggets and
burgers.
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 From: "chickie"
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Black Forest Potato Salad
4 servings
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1 1/3 pounds (4 medium) potatoes, cut into 1/3-inch slices
1/3 cup cider vinegar
2 tablespoons vegetable oil
2 tablespoons water
1/4 teaspoon pepper
1 cup diced tart red apples
1 pound light Polish sausage, sliced 1/3 inch thick
1 can (10 ounces) sauerkraut, rinsed and thoroughly drained
1/4 cup sliced green onions
1/4 cup chopped parsley
Salt, to taste
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In 2-quart saucepan over medium heat, cook potatoes, covered, in 2 inches
boiling water until tender, about 12 minutes; drain. Meanwhile, in large
bowl whisk together vinegar, oil, water and pepper. Mix in apples. In large
nonstick skillet over medium heat, toss and brown sausage 10 minutes. Remove
with slotted spoon. Drain on paper towels. Add potatoes, sauerkraut, onions,
parsley and sausage to apple mixture; toss gently. Season with salt.
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Baked Potato Casserole
From: Meeshabear
This is great when you make baked potatoes, make up 4-5 extra and save in
fridge for this side dish the next day or two. I always cook 6-8 potatoes at  a time just to have extra on hand. (K)
5 lge. Potatoes, cooked and diced
6 Slices bacon, cooked and-crumbled
1 1/2 LB Shredded cheddar cheese
1 pt Sour cream
2 Bunches chopped green-onions (sauteed in-bacon grease)
Salt and pepper to taste

My Method:  Mix all ingredients. Pour into casserole and bake 30 minutes at 325 .
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From: Melissa Burke
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Spicy Vegetable Lo Mein
Recipe By: Karin Levin, Vegetarian Times, pg 45
Serving Size: 6
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8 oz soba noodles
2 tsp hot chili oil
2 tsp ginger root - grated
2 cloves garlic - minced
3 ½ oz shiitake mushrooms - caps thinly sliced
1 medium red bell pepper - in short thin strips
2 cups bok choy - chopped
½ cup canned vegetable broth
6 oz pea pods
2 tbs soy sauce or tamari
2 tbs rice vinegar
1 tbs sesame oil
1/4 cup chopped peanuts or cashews - optional
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Cook noodles according to package directions. Meanwhile, heat oil in a
large deep skillet or wok over medium heat. Add ginger and garlic; cook 30
seconds. Add mushrooms, bell pepper and bok choy; cook 3 minutes, stirring
occasionally. Add broth and sugar snap peas; simmmer until vegetables are
crisp-tender, stirring occasionally, 3 to 5 minutes. Add tamari or soy
sauce, and vinegar.
Drain noodles; add to skillet with vegetables. Add sesame oil; cook 1
minute, tossing well. Sprinkle with peanuts or cashews, if desired.