• 1 1/2 C. cooked lentils
• 1/4 C. cooked lima beans
• 1/2 C. rolled oats
• 2/3 C. dry milk powder
• 1 1/2 C. fine bread crumbs
• 2 C. water
• 1/4 C. vegetable oil
• 1 egg
• 1 C. chopped nuts
• 1/2 tsp. sage
• 1 tsp. vegetable or chicken base
• 1 C. grated celery
• 1 tsp. grated onion
• 1 C. grated fresh carrots

Combine all ingredients and mix thoroughly. Add more bread crumbs for a drier loaf. Spoon into a 9"x13" baking dish coated with a non-stick vegetable spray. Bake at 350 degrees F. for 30-40 minutes. Serve with white bean gravy, if desired. Serves 8-10

Rita Bingham

Copyright 1993 by Peggy Layton and Vicki Tate These recipes may be freely used for non-profit purposes as long as the book source and author remain intact. Express permission of the author, Vicki Tate, must be received for commercial profit.

Updated: 28 Nov 96