image_pdfimage_print

Your Vegetarian Recipe Selection

CHILI ONION RINGS

Ingredients

3 large Vidalia Walla Walla or Texas 1015 onions
3 to 4 cups buttermilk
2 cups all-purpose flour
2 teaspoons salt
1 teaspoon ground dried red chile
1 teaspoon sugar (if you are not using sweet onions)
Peanut oil (for deep frying)

Instructions

Cut the onions into 1/4-inch slices. In a non-reactive dish soak
onions in buttermilk for 30 to 60 minutes. In a brown paper bag
combine flour salt chili powder chile and if needed sugar. Drain
onions and dredge them in the seasoned flour. Pour at least 4
inches of oil into a heavy saucepan at least twice that deep.
Heat oil to 375 degrees F. If the oil smokes before reaching the
correct temperature it cannot be used for deep frying. Use only
fresh unused oil. Fry the onion in batches about 2 to 3 minutes
or until they are golden. For the crispiest results drain onions
on paper towels and spread them on a serving platter. Dont pile
them into a basket where they are likely to get soggy. Serve
immediately. Serves 4.

SAUTEED MUSHROOMS

Ingredients

12 ounces fresh mushrooms
4 tablespoons butter
1/2 teaspoon salt
1/2 teaspoon lemon pepper seasoning
1/8 teaspoon black pepper
1 tablespoon fresh lemon juice

Instructions

Wipe but do not wash mushrooms. Slice mushrooms and saut? in
butter for about 2 to 3 minutes until slightly browned. Do not
overcook. Add seasonings and serve hot.

HONEY BAKED BEANS

Ingredients

4 slices bacon diced
? 1/2 cup chopped onion
? 4 1/2 cups cooked navy beans*
? 1/2 cup honey
? 1/2 cup ketchup
? 1 tablespoon prepared mustard
? 1 tablespoon Worcestershire sauce

Instructions

Saut? bacon and onion until onion is tender; combine with
remaining ingredients in shallow 2-quart oven-safe baking dish.
Cover with lid or aluminum foil and bake at 350?F 30 minutes.
Uncover and bake 45 minutes longer. more

DEE'S MEXICAN RICE

Ingredients

1 tablespoon vegetable oil
1 teaspoon ground turmeric
1 teaspoon garlic powder
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander seed
2 teaspoons paprika
1 pinch red pepper flakes
1 pinch cayenne pepper
3 green onions
1 green bell pepper chopped
1 cup pre-cooked corn kernels
2 small tomatoes diced
1/4 cup ketchup
2 cups cooked rice
salt to taste

Instructions

Heat oil in a wok-style pan with turmeric garlic powder cumin
coriander paprika chili flakes and cayenne pepper. Add the green
onions and the green peppers; saute 1 to 2 minutes over
medium-high heat. Add corn and tomatoes and saute until tomatoes
release their juices. Add ketchup and stir until mixed. Add rice
and stir until heated thoroughly. Salt to taste. more

CORN PUDDING

Ingredients

1 (1 pound) can cream-style corn
1 tablespoon granulated sugar
1 teaspoon salt
2 tablespoons flour
3 eggs well beaten
2 tablespoons melted butter
1 cup milk

Instructions

Mix in order given. Pour into a well-greased casserole. Bake at
350 degrees F for 1 hour.

Skip to toolbar