Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, carrot, casserole, cheddar cheese, Chiquita, chives, Cilantro, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, egg, Eggland's Best eggs, food, garlic, Gold Medal flour, Gouda cheese, granulated sugar, Green Chili, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, potatoes, Powdered sugar, recipe, red onion, Ritz crackers, Sara Lee, Sargento, slow cooker, sunflower seeds, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping, zucchini
I love all kinds of vegetables, but I know quite a few people who are not as fond of them as I am. I have no idea why – at first I thought maybe they didn’t have that many vegetable dishes when they were growing up. Then again, I’m not sure I did, either. Growing up on a farm we obviously ate them, but vegetable were never emphasized in our diet, in any way. Even when we had veggies, there was always some kind of meat mixed into the dish.
So I never had vegetable patties at home. The first time I ever tried them was in school and I immediately fell in love! And you can imagine they weren’t the fresh type of veggie patties one makes at home – no, they were those industrially made, frozen patties and yet, I loved them. So, this recipe right here? This one totally blew my mind.
Recipe and image courtesy of What’s For Lunch, Honey?
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS.