CHEESE ROAST:

3/4 lb. med. cheddar
1 can green peas, drained or cooked, dried peas
1 med. onion
3-4 c. dried bread crumbs
2 eggs
1 onion
2 c. cooked rice
2 eggs

Add milk to desired moistness, with some V-8 or tomato juice if desired.

NUT ROAST:

1 lb. Brazil nuts or walnuts
2 stalks celery, chopped & ground

GRAVY:

3 tbsp. cooking oil
4 tbsp. flour (whole wheat pastry okay)
2 c. potato water, vegetable water or milk
1 tsp. Marmite from health food store
1 or 2 vegetable bouillon cubes
Salt & pepper to taste
Fresh or dried herbs (or 1/4 tsp.)

Grind together first 4 ingredients in food chopper, using dried bread to absorb juices during grinding. Mix with eggs and milk to desired moistness. Can use some tomato or V-8 juice as a variation. Pack in buttered (butter) casserole, dot top with butter, bake about 45 minutes at 350 degrees.

Serve with gravy, other cooked vegetables, potatoes, etc. as desired for main course.

Heat oil in skillet, add flour and brown to desired color. Dissolve Marmite (if available) and bouillon cubes in hot vegetable water (or just water), add quickly to browned flour and stir until smooth.