Boston Roast

This is from Nikki and David Goldbeck's American Wholefoods Cuisine.

It's been adjusted a bit over the years, as usual. It's a nice dish for a Sunday dinner, with mashed potatoes, gravy and green beans.

1 cup soft bread crumbs

2 cups grated cheddar cheese

2 cups cooked beans or 1- 16 ounce can vegetarian refried beans

1 teaspoon grated onion or 1/2 teaspoon onion powder

1 tablespoon chili powder

1 teaspoon salt, less if the beans are salted

pepper

1/2 cup ketchup, catsup, or whatever

1 ) Preheat oven to 350. Shred bread, cheese and mash beans in that order to save utensils.

2 ) Combine everything but ketchup , dump in a greased casserole, and pour ketchup over the top.

3 ) Bake for about 40 minutes.

A Recipe for Claire

This is an old favorite. It's from Nikki and David Goldbeck's American Wholefoods Cuisine....with my own alterations, of course!

Cheese- Nut Roast 

1 tablespoon oil
1/2 cup chopped onion
1 1/4 cup soft bread or stale cracker crumbs
3/4 cup ground nuts of whatever kind you find in your pantry - almond, peanuts, cashews, sunflower seeds, walnuts, etc.
1 cup grated cheddar cheese
1/2 tablespoon lemon juice
1/2 cup milk
1/2 teaspoon of salt
1 tablespoon soy sauce

Saute onion in oil for a few minutes until soft.

 Mix the rest of the ingredients  and shape into a loaf in a well-oiled loaf pan or 7" or 8" by 11" pan. Top the loaf with sauteed onions and oil.

Bake the loaf at 375 F  until the top is well-browned and crisp. This is good with ketchup, mustard, barbeque sauce, etc.