Title: Vegetable-Nut Loaf
Categories: Entree Vegetarian Ovo Cheese
Yield: 6 Servings

		Wheat germ, unsweetened - (to coat pan)
1	c	Carrots, chopped
1	c	Celery, chopped
1/2	c	Onion, chopped
1/4	c	Butter or margarine
1/4	c	Flour
1	ts	Salt
1/8	ts	Pepper
1/4	ts	Thyme, if desired
1 1/2	c	Milk
1	c	Natural Cheddar cheese - (shredded)
3/4	c	Wheat germ, unsweetened
3		Eggs; slightly beaten
ONION SAUCE
2	tb	Butter or margarine
2	tb	Onion, finely chopped
1/4	c	Flour
1 1/2	c	Water or vegetable broth OR- potato cooking liquid
2	ts	Soy sauce
1/2	ts	Salt
		Few grains pepper

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 3/4 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: =================================== Melt fat in small pan over moderate heat. Cook onion until lightly browned. Stir in flour. Remove from heat. Stir in rest of ingredients. Cook and stir until thickened. Thin with a little water if needed.

Makes 1-1/2 cups sauce.

LOAF: Calories per serving (2-1/2 by 4 inches): About 450 with walnuts and 445 with pecans (not including sauce).

SAUCE: Calories per 1/4 cup serving: About 55

Source: FOOD -- by U.S. Department of Agriculture Typed for you by Karen Mintzias

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