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Monday, May 25, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by: Cyndi Gladden
  • 41â�„2 cups water
  • 1â�„2 cup soy sauce
  • 2 tsp. onion powder
  • 1 cup chopped pecans
  • 1â�„4 cup raw sunflower seeds
  • 2 tsp. sweet basil
  • 1 tsp. sage
  • 1â�„3 cup oil, optional
  • 1 tsp. garlic powder
  • 1 TBS liquid smoke
  • 1â�„2 cup nutritional yeast or Brewer’s yeast flakes
  • 1 tsp. coriander
  • 2 cups quick oats
  • 2 cups old fashioned oats
Preheat oven to 350 degrees.
Mix all ingredients together except oats in a large pan; bring to a slow boil on medium-low heat. Stir in the oats and simmer 1 to 3 minutes, until very thick, stirring continuously. Cover and set aside to cool for 10 minutes. Form mixture into patties and place on a non-stick cookie sheet. Bake for 20 to 25 minutes on each side. Makes 20 patties.
To form into patties, use a plastic 1�3 or 1�4 cup measuring cup. Dip the cup in cold water between each patty. Get the cup wet, dip out a measure of the cooked mix, wiping it against the side of the pan. Give the measuring cup a quick smack on the cookie sheet and the contents usually fall out. Turn the cup right-side up and use the bottom to gently press the patty out to desired thickness.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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