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Your Vegetarian Recipe Selection

COUSCOUS AL FRESCO

Ingredients

1 1/4 cups water
1 (5.6 ounce) package toasted pine nut couscous mix
1/2 cup chopped sun-dried tomatoes packed in oil drained
3 cups chopped spinach packed
1/3 cup crumbled feta cheese

Instructions

In large skillet bring water and contents of spice packet to a
boil. Stir in couscous and tomatoes. Remove from heat; cover and
let stand 5 minutes. Toss couscous lightly with a fork. Add
spinach one handful at a time stirring well after each addition.
Cover; let stand 2 minutes. Toss with a fork and sprinkle with
feta cheese before serving. Makes 4 1/2 cups.

TOBACCO ONIONS

Ingredients

After they are cooked they look like shredded tobacco.

Instructions

5 cups peanut or other light oil 2 large yellow or sweet onions
cup peeled and sliced very very thin 1 cup all-purpose flour 1
teaspoon paprika 1 teaspoon salt 1 teaspoon black pepper 1/2
teaspoon cayenne pepper Heat oil to 350 degrees F on a food
thermometer in a deep saucepan over medium heat. Combine
remaining ingredients in a medium-size bowl and carefully toss to
coat onions. Remove onions from flour mixture shaking to remove
excess. Fry a few slices at a time for about 10 minutes or until
crisp and golden brown. Repeat until all onions are fried. Drain
on paper towel.

CORN AND CHILE PIE

Ingredients

Preheat oven to 350 degrees F. Coat a small skillet with oil and place over low heat.

Instructions

Briefly fry tortillas just to soften. Arrange tortillas in 9- or
10-inch pie plate overlapping to cover bottom and overhang the
edges about 1 1/2 inches. Heat 2 tablespoons of oil in a large
skillet over medium-high heat. Saut? onion until soft. Stir in
chiles and corn kernels and saut? about 1 minute longer. Transfer
mixture to lined pie plate. Sprinkle cheese over the top of
theonion and corn mixture. In a bowl beat together eggs milk salt
and pepper. Pour over filling. Bake about 45 minutes or until
almost set in the center. Cool 10 minutes before serving. Serves
8.

MUSTARD GREENS

Ingredients

4 bunches mustard greens
2 cups water
1 teaspoon salt
1/8 teaspoon pepper
Pinch of granulated sugar
1 ham hock or 1/4 pound salt pork
1 hot green or red pepper

Instructions

Soak and rinse greens well. Tear off thick parts of stems. Bring
water to boil. Add remaining ingredients. Add greens and bring
water back to a boil. Cover and simmer 30 to 45 minutes or until
tender.

BAKED ONIONS WITH SOUR CREAM

Ingredients

4 Bermuda or Vidalia onions (about 3-inch diameter)
1/4 cup (1/2 stick) butter room temperature
1/4 cup sour cream room temperature
1 tablespoon brown sugar
1 tablespoon lemon juice
1 tablespoon fresh parsley finely minced
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Instructions

Preheat oven to 375 degrees F. Place the unpeeled onions in a
foil lined shallow pan. Bake uncovered for 1 1/2 hours. Warm a
heatproof shallow serving dish. When onions are tender remove
from oven. Spear each with a fork snip or cut off both ends and
remove skin. Place the peeled onions in the warmed dish.
Immediately add the butter and sour cream so they will melt from
the heat of the onions. Then add the rest of the ingredients and
toss lightly to mix. NOTE: These will hold nicely in a warm oven
for 1/2 - 1 hour. Per Serving (excluding unknown items): 152
Calories; trace Fat (0.0% calories from fat); trace Protein; 41 g
Carbohydrate; trace Dietary Fiber; 0 mg Cholesterol; 148 mg
Sodium

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