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Your Vegetarian Recipe Selection

POTATO-SPINACH BAKE

Ingredients

4 baking potatoes
1 package frozen chopped spinach
1 large onion diced
1 garlic clove minced
3/4 cup cottage cheese
3/4 cup sour cream or yogurt
Salt and pepper to taste

Instructions

Bake potatoes until done in oven or microwave. Defrost the
spinach and drain off most of the liquid. Saut? the onion in a
small amount of vegetable oil. Scoop potatoes from their skins
and mash. Combine potatoes with the remaining ingredients. Spoon
into a sprayed casserole dish. Bake at 325 degrees F until just
beginning to brown.

CHEESY BROCCOLI POTATO TOPPER

Ingredients

1 can Cheddar cheese soup
4 large hot baked potatoes split
1 cup cooked broccoli florets

Instructions

Stir soup in can until soup is smooth. Place hot baked potatoes
on microwave-safe plate. Carefully fluff up potatoes with fork.
Top each potato with broccoli. Spoon soup over potatoes.
Microwave on HIGH 4 minutes or until hot.

VEGETABLE KNOX BLOX

Ingredients

5 envelopes Knox? unflavored gelatine
3/4 cup cold water
2 cups vegetable juice cocktail or cup tomato juice heated to boiling
2 tablespoons granulated sugar
1/2 teaspoon salt
Any combination of finely chopped cup carrots celery cucumber green pepper cup mushrooms radish scallion zucchini cup to equal 3 cups
Few drops of hot pepper sauce (optional)

Instructions

In a large bowl sprinkle Knox? unflavored gelatine over cold
water; let stand 1 minute. Add hot vegetable juice and stir until
gelatine is completely dissolved. Stir in sugar salt vegetables
and hot pepper sauce. Pour into a 13 x 9-inch baking pan and
chill until firm. To serve cut into 1-inch squares.

ZUCCHINI FRITTATA

Ingredients

2 tbsp Salad oil
1 small onion finely chopped
1 clove garlic minced/pressed
2 large Swiss Chard
1 med-sized zucchini chopped
6 eggs
1/8 tsp pepper
1/4 tsp dry basil
1/4 tsp oregano leaves
1 cup 3oz. grated Parmesan cheese

Instructions

A frittata is a flat omelet with a meledy of vegetables and herbs
mixed into it. This recipe calls for zucchini and chard but you
can substitute any summer squash for zucchini and spinach for the
chard. Swiss chard leaves (including stems) coarsley chopped.
Heat oil in a wide frying pan over medium heat. Add onion
garlicchard and zucchini; cook stirring ocasionally until
vegetables are soft (about 5 minutes). Remove from heat and let
cool slightly. Beat eggs lightly with pepper basil and oregano.
Stir in cheese and vegetables. Pour into a greased 9-inch pie
pan. Bake in a 350 degree oven for 25 to 30 minutes or until
puffed and brown. Serve hot or at room temperature more

CABBAGE AND THEN SOME

Ingredients

1 can Ro-Tel tomatoes
2 medium-size cabbages cored and quartered
1 onion chopped
1 bunch green onions sliced
1 can corned beef
Garlic crushed fresh or powder to taste
Salt and pepper to taste
Flour to thicken gravy

Instructions

Clean the cabbage leaves thoroughly. Put into pot cover with
water and boil until almost tender. Drain in a colander and then
chop not too small but bite size pieces. Put aside. Fry onions in
a little oil until tender first the white onion the white part of
the green onions and last the green part which should not be
fried long. Add the tomatoes and fry down a short time. To this
add hot water (about 1 cup) 1/2 can corned beef and cook about 20
minutes stirring periodically. Add garlic salt and pepper to
taste. If more gravy is needed add the amount of water needed to
cover the cabbage when put into a casserole. Butter an oven dish.
Alternate layers of cabbage and corned beef gravy finish off with
the corned beef (remaining half) broken into pieces and then
Italian bread crumbs. Bake long enough to brown the crumbs in a
350 degree F oven. Servings: 8

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