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Your Vegetarian Recipe Selection

FRIED PICKLES

Ingredients

* 1 jar dill pickles (sliced long for sandwiches or whole so you can cut a thicker slice)
* powdered batter mix
* oil for deep frying

Instructions

In a tall skillet heat one-inch of oil to 350-375 degrees. You
can use the juice from the pickle jar to moisten the pickle
slices roll them in the dry mix and drop them in the hot oil.
Brown the pickles lightly remove and let stand on a folded paper
towel to blot up any access oil. more

FAT-FREE VEGETABLE SOUP

Ingredients

* 14 cups water
* 2 onions chopped
* 2 large carrots sliced
* 2 potatoes peeled and cubed
* 2 green bell peppers diced
* 1 (28 ounce) can whole peeled tomatoes with liquid mashed
* 1 tablespoon chicken bouillon powder
* 1/4 teaspoon ground black pepper
* 2 teaspoons curry powder (optional)
* 3 cups finely shredded cabbage
* 2 stalks celery chopped
* 1 1/2 cups cauliflower florets
* 3 teaspoons dried dill weed

Instructions

1. In a large cooking pot measure water add onions carrots
potatoes green peppers mashed tomatoes chicken bouillon powder
black pepper and curry powder. Boil for 20 minutes or until
carrots are tender. 2. Add shredded cabbage chopped celery
cauliflower florets and dill weed and cook an additional 10 to 15
minutes. If soup is too thick add more water and bring to boil.
Adjust seasonings to taste. more

GREEN BEAN BUNDLES

Ingredients

2 cans (16oz) whole green beans drained
12 to 16 slices bacon cut in half
8 OZ commercial French salad dressing
4 to 5 whole pimentos cut into strips

Instructions

Arrange green beans in bunches of 8 wrapping a half slice of
bacon around each bunch; place beans in a 13- x 9- x 2-inch
baking dish. Pour dressing over beans. Cover and chill at least 3
hours. Bake uncovered at 350� F. for 40 minutes turning
beans after the first 20 minutes of cooking. Remove beans from
baking dish with slotted spoon. Garnish bean bunches with strips
of pimiento before serving. more

EASY FRIED OKRA RECIPE

Ingredients

* 1 pkg. frozen chopped okra
* 1 cup yellow cornmeal mix
* 2 tsp. salt
* 1 tsp. garlic powder
* 1 tsp. black pepper
* Oil for frying

Instructions

Partially thaw the okra while in the package. Mix the remaining
ingredients add okra and mix well. Pour about 1/2" oil in your
frying pan heat. Pour in the okra/cornmeal mixture. Cook on
medium/med-high heat turn with metal spatula occasionally to
brown all pieces. more

MEXICAN LENTIL CASSEROLE

Ingredients

1/2 cup onion chopped
1/2 cup green bell pepper chopped
1/2 cup celery chopped
4 cups water
1 cup lentils uncooked
1 1/2 cups brown rice cooked
6 ounces tomato paste
1 1/4 ounces taco seasoning mix
1/2 teaspoon chili powder

Instructions

In a medium saucepan combine onions green pepper celery and
water. Bring to a boil over medium heat. Stir in lentils cover
pot reduce heat to low and simmer 40 minutes. Preheat oven to 375
degrees F. Lightly oil a 1 3/4-quart casserole or spray with a
nonstick cooking spray. Remove saucepan from heat and stir in
remaining ingredients mixing well. Spoon into prepared casserole.
Bake uncovered 25 minutes. Let stand 5 minutes before serving.
Per serving: 228 cal; 14 g prot; 1 g fat; 43 g carb; 605 mg
sod; 0 mg chol.

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