VEGETABLE BURGER

1/3 c. dry barley
4 c. water dash of salt
1 can (4 oz.) mushrooms, undrained
half of a (10 oz.) package frozen chopped spinach
half of a (10 oz.) package frozen chopped broccoli or 1 whole package of either
2 T. dry minced parsley
2 T. dry minced onion
2 T. soy sauce
1/2 c. blender-minced celery
1/2 c. Instant Potato Buds
4 packets Instant Cream of Wheat

In saucepan cook barley, water and salt boiling gently for 1 hour covered. Add remaining ingredients stirring well and put through blender, briefly mincing without pureeing it. Spread in Pam-sprayed, oblong (9xl3 inch) pan and seal in Saran Wrap. Refrigerate 24 hours or til firm enough to shape into patties Sear both sides in just a little oil til crispy brown and hot. Serve on hamburger buns with traditional fixings. They freeze well. Use within 4 months.
(Makes 8 patties)

Veggie burger recipe from our April 1996 menu minder publication.