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Your Vegetarian Recipe Selection

NEW POTATO CASSEROLE RECIPE

Ingredients

* 10 new potatoes medium
* 1/2 cup grated Cheddar cheese
* 1 cup mayonnaise
* 1 cup chopped onion
* 1 lb. bacon cooked & crumbled

Instructions

Boil unpeeled potatoes cool & slice. Combine cheese mayonnaise
and onion; stir into the potatoes. Place in greased casserole top
with bacon. Bake at 350 degrees for 20-30 minutes. more

SOUTH OF THE BORDER HASH

Ingredients

1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 lb ground beef
2 to 3 tsp chili powder
1 tsp salt (or to taste)
1/4 tsp ground black pepper
1/2 cup uncooked rice
1 16oz can tomatoes

Instructions

Saut� onion and green pepper with ground beef until ground
beef is brown. Drain. Add remaining ingredients except tomatoes;
mix well. Spoon into 1 1/2 qt casserole. Pour can of tomatoes
over top and mix lightly to blend. Bake covered approximately one
hour at 350 degrees F. or until rice is tender. more

PATIO POTATOES

Ingredients

4 potatoes sliced
1 envelope dry onion soup mix
1 pint sour cream
4 tablespoons milk

Instructions

Mix soup milk and sour cream. Place potato slices on foil and
cover with sour cream mix. Close foil securely. Grill 45 to 50
minutes.

RANCHO BAKED BEANS

Ingredients

3 tablespoons butter
1 cup chopped onion
1 pound ground beef
1 teaspoon seasoned salt
1/2 teaspoon Worcestershire sauce
1 tablespoon prepared mustard
1/4 cup packed brown sugar
1 (8 ounce) can tomato sauce
2 (1 pound) cans pork and beans
1 can pinto beans undrained

Instructions

Brown onion and ground beef in butter. Drain grease. Combine in a
cast iron skillet with the remaining ingredients. Bake at 400
degrees F for 30 minutes or until bubbly.

PARMESAN ONION BAKE

Ingredients

6 medium onions sliced
1 cup diced celery
8 tablespoons butter or margarine (divided; see note)
1/4 cup all-purpose flour
1 teaspoon salt
1/8 teaspoon pepper
1 1/2 cups milk
1/3 cup grated parmesan cheese
1/2 cup chopped pecans

Instructions

In a large skillet saut? onions and celery in 3 tablespoons
butter until tender; drain and set aside. In a saucepan melt the
remaining 5 tablespoons butter; stir in flour salt and pepper
until smooth. Gradually stir in milk. Bring to a boil; cook and
stir for 2 minutes or until thickened. Pour over vegetables; toss
to coat. Pour into an ungreased 2-quart baking dish. Sprinkle
with cheese and pecans. Bake uncovered at 350 degrees F for 20 to
25 minutes or until heated through.

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