4 cups diced yellow squash
1 ½ cup diced celery
¾ cups chopped olives (note- the recipe did not specify black or green, so go for it according to your taste)
3 Tbsp diced onion
1 cup spaghetti rings or finely broken spaghetti (note – use gluten-free noodles or try rice noodles)
1 cup tomato soup
2 Tbsp butter/margarine
2 Tbsp Worcestershire sauce
1 ½ tsp salt
¾ cup water
Combine squash, celery, olives, onion and spaghetti; place in casserole. Combine remaining ingredients; pour over squash mixture. Bake at 275 to 300 degrees for 1 hour and 30 minutes or until done. Yield: 6 servings.
(Jodie A. Desler, St. Petersburg, FL© Southern Living 1968)
Gluten-free and Vegetarian/Vegan Recipes
To meet my needs of being “gluten-free”, there are no ingredients that have wheat in them. Since one out of one-hundred people now have problems with the way the United States processes their foods, there are plenty of brands which are marked GF Gluten-free. However, read all the way around the label and determine if there might be traces of wheat or if the product was processed in a plant or on machinery that also handles wheat. (These statements are usually NOT found near the list of ingredients.) If this is the case and you are gluten-sensitive or have a wheat-toxicity, don’t use it!
I also deleted recipes which called for hidden gluten – like shrimp, frozen mangoes and parsnips.
Vegetarian foods allow the use of milk, honey, eggs, and other non-kill animal products; vegans do not. I have endeavored to post only recipes with vegan-appropriate ingredients. If I really liked something, though, that was vegetarian rather than vegan, I will note it.
Whenever possible, use non-GMO products (non-genetically modified). If you think gmo’s are ok for you, you haven’t read any science fiction books, let alone Charles Darwin.
These recipes are not an attempt to substitute wheat or animal ingredients with something else. These recipes are “naturally” or originally gluten-free and vegetarian/vegan.