FRIED PICKLES

VEGETARIAN

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

LIMAS IN SOUR CREAM

VEGETARIAN

Ingredients

2 (16 ounce) bags frozen lima beans
2 tablespoons green onion chopped
2 tablespoons diced pimento drained
2 tablespoons butter melted
1 cup sour cream
2 teaspoons thyme minced

Instructions

Cook beans according to package directions; drain and set aside.
Saut? onion and pimento in butter until onion is tender. Remove
from heat and add sour cream and thyme stirring well. Add sour
cream mixture to lima beans; stir until blended. Cook over low
heat until thoroughly heated. Serve immediately. Serves 6.

SOUR CREAM PATTYPAN

VEGETARIAN

Ingredients

1/4 cup butter
2 tablespoons water
1 clove garlic crushed
1/2 teaspoon dried whole basil
Salt and pepper to taste
2 pounds pattypan squash coarsely shredded
1 tablespoon flour
8 ounces sour cream

Instructions

Combine first 5 ingredients in a skillet. Bring to a boil; reduce
heat to medium. Add squash; cover and cook until tender. Add
flour; stir well. Cook until hot and bubbly. Remove from heat;
stir in sour cream. Yields 6 to 8 servings.

MEATLESS LASAGNA

VEGETARIAN

Ingredients

1/4 cup butter or margarine
2 medium carrots finely chopped
2 stalks celery finely chopped
1 medium green bell pepper chopped
2 medium onions chopped
2 medium zucchini sliced
1 (16 ounce) can tomatoes cut up
1 (12 ounce) can tomato paste
2 bay leaves
3 cloves garlic minced
1/4 cup snipped parsley
1 teaspoon dried basil crushed
3/4 teaspoon salt
1/2 teaspoon dried oregano crushed
1/2 teaspoon dried thyme crushed
1/4 teaspoon pepper
2 cups sliced fresh mushrooms
10 lasagna noodles cooked rinsed cup and drained (about 8 ounces)
2 cups cream-style cottage cheese drained
8 slices mozzarella cheese torn
1/4 cup grated Parmesan cheese
Snipped parsley (optional)

Instructions

In a large saucepan melt butter or margarine. Stir in carrots
celery green pepper and onion. Cover and cook for 10 minutes
stirring frequently. Add zucchini undrained tomatoes and tomato
paste; mix well. Add bay leaves garlic parsley and seasonings.
Cover and simmer for 30 minutes; remove cover and continue
simmering 10 to 15 minutes more or until thickened to desired
consistency. Stir in sliced mushrooms; cook 5 minutes more.
Remove from heat; discard bay leaves. In a 13 x 9-inch baking pan
layer one-third of the noodles vegetable sauce cottage cheese and
mozzarella. Repeat twice ending with mozzarella. Sprinkle
Parmesan over all. Cover with foil; place on a baking sheet. Bake
at 350 degrees F for 45 minutes; remove foil and continue baking
10 minutes more or until cheese is golden. Remove from oven; let
stand 10 minutes before serving. If desired garnish with snipped
parsley. Makes 8 to 10 servings.

SOUTHERN BLACK-EYED PEAS

VEGETARIAN

Ingredients

1 pound dried black-eyed peas
1 smoked ham hock
1 large onion chopped
Red pepper to taste
Salt

Instructions

Put ham hock in large saucepan and cover with water. Boil for 10
to 15 minutes. Meanwhile wash and clean peas. Add to boiling
water along with chopped onion. Water may be added in order to
cover peas. Add red pepper but be careful adding salt because the
meat will give peas some salty taste. Cook over medium heat until
peas are soft but not mush about 45 minutes to an hours. Yields 6
servings.