(According to my aunt, this is not "Gluten-Glopem." The real "Gluten-Glopem" was something else she and Mom had as kids. But "Gluten-Glopem" is what we've always called this dish.)
5 C. ground, cooked gluten
OR
1 can Loma Linda Vegeburger
OR
1 can Worthington Vegetarian Burger
1½ C. ground raw potatoes
1 C. ground onion
2 eggs, well beaten
1 C. cream
OR
1 C. evaporated milk
1/3 C. oil
Salt (optional, to taste)
Celery salt (optional, to taste)
Sage (optional, to taste)
1 Bay leaf
Place cream or milk in bowl and grind potato into it, to help keep potato from turning dark. Mix gluten, potato, and other ingredients except bay leaf.
Place in well oiled baking dish, place bay leaf on top, and bake, covered, in 375 F. oven, for 1 hour. (Remove cover last 10-15 minutes for crunchier top.)
Note: You can grind the potato in a food processor, but it is best if you use a good old-fashioned food grinder. The texture is just different. The original recipe calls for the Sage and celery salt, but we have always made it without. If you are using commercially canned ground gluton, I recommend you do not add any salt -- it tends to be plenty salty on its own. It may sound strange, but when this is cold and leftover, it makes a good sandwich, with mayonnaise, ketchup, and a little sweet relish.
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