Title: Vegetable-nut loaf
 Categories: Main dish, Vegetarian, Ovo-lacto, Cheese/eggs
      Yield: 6 Servings
 
           Wheat germ, unsweetened
           -- (to coat pan)
      1 c  Carrots, chopped
      1 c  Celery, chopped
    1/2 c  Onion, chopped
    1/4 c  Butter or margarine
    1/4 c  Flour
      1 ts Salt
    1/8 ts Pepper
    1/4 ts Thyme, if desired
  1 1/2 c  Milk
      1 c  Natural Cheddar cheese
           -- (shredded)
    3/4 c  Wheat germ, unsweetened
      3    Eggs; slightly beaten

MMMMM------------------------ONION SAUCE-----------------------------
      2 tb Butter or margarine
      2 tb Onion, finely chopped
    1/4 c  Flour
  1 1/2 c  Water or vegetable broth
           -OR- potato cooking liquid
      2 ts Soy sauce
    1/2 ts Salt
           Few grains pepper
 
  Preheat oven to 350 F (moderate).
  
  Grease 8- by 8- by 2-inch baking pan.  Coat with wheat germ.  Cook
  vegetables in fat until onion is tender.  Stir in flour, salt,
  pepper, and thyme (if used).  Stir in milk.  Cook and stir over
  moderate heat until thick.  Stir in cheese, nuts, and 3/4 cup wheat
  germ.  Add eggs.
  
  Pour into baking pan.  Bake about 40 minutes or until well browned and
  firm.  Let stand a few minutes; cut into serving-size pieces.  Serve
  with sauce.
  
  ONION SAUCE FOR VEGETABLE-NUT LOAF:
  =================================== Melt fat in small pan over
  moderate heat.  Cook onion until lightly browned.  Stir in flour.
  Remove from heat.  Stir in rest of ingredients. Cook and stir until
  thickened.  Thin with a little water if needed.
  
  Makes 1-1/2 cups sauce.
  
  LOAF: Calories per serving (2-1/2 by 4 inches): About 450 with
  walnuts and 445 with pecans (not including sauce).
  
  SAUCE: Calories per 1/4 cup serving: About 55