image_pdfimage_print

Your Vegetarian Recipe Selection

OLD FASHIONED EGGSPARAGUS

Ingredients

1 pound fresh asparagus
Boiling salted water
4 eggs separated
2 tablespoons milk or cream
1 tablespoon butter melted
Salt and pepper to taste

Instructions

Trim asparagus; cook in boiling salted water until stalks are
tender about 20 minutes. Drain and arrange in a lightly-greased
13 x 9-inch shallow baking dish. Beat egg whites to a stiff
froth. Fold in beaten egg yolks milk or cream butter salt and
pepper to taste. Pour egg mixture evenly over asparagus. Bake at
325 degrees F for about 10 minutes or until eggs are set.

ITALIAN ZUCCHINI CRESCENT PIE

Ingredients

3 tablespoons butter or margarine
4 cups thinly sliced zucchini
1 cup chopped onion
1/2 cup chopped fresh parsley or 2 tablespoons dried
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
2 eggs beaten
8 ounces (2 cups) mozzarella cheese shredded
1 (8 ounce) can crescent dinner rolls
2 teaspoons prepared mustard

Instructions

Preheat the oven to 375 degrees F. In a large skillet melt the
margarine over medium heat. Add the zucchini and onion and saut?
until the onion is golden about 10 minutes. Remove from the heat.
Stir in the parsley salt pepper garlic powder basil and oregano.
Combine the eggs and mozzarella and stir into the zucchini
mixture. Place the crescent rolls in an ungreased 10-inch pie
plate. Press over the bottom and up the sides to form a crust.
Spread the crust with the mustard. Pour the vegetable mixture
into the crust. Bake for 18 to 20 minutes or until the center is
set. If the crust begins to brown before the center is set cover
with aluminum foil. Let stand for 10 minutes before serving.

STUFFED BELL PEPPERS

Ingredients

6 medium bell peppers
3 ounces cream cheese
1 pound ricotta or cottage cheese
1/2 cup Parmesan cheese
2 slices bread soaked in water
1 package frozen spinach chopped cooked and drained
Dash of nutmeg

Instructions

Mix cheeses spinach bread and nutmeg. Prepare pepper halves and
stuff. Pour 4 tablespoons oil in a 13 x 9-inch pan. Bake peppers
at 350 degrees F for 30 minutes. Put 1 cup water in baking pan.
Bake another 30 minutes until peppers are done.

MARIA'S BROCCOLI RABE

Ingredients

1 pound broccoli rabe trimmed
5 tablespoons extra virgin olive oil
1 clove garlic minced
1 tablespoon grated Parmesan cheese

Instructions

Bring a large pot of salted water to a boil. Cut an X in the
bottom of the stems of the broccoli rabe and place in the boiling
water. Cook until tender but still firm about 5 minutes. Drain.
In a large heavy skillet over medium heat heat olive oil and
saute garlic for 1 to 2 minutes. Stir in the broccoli rabe and
saute 10 to 15 minutes or until desired doneness. Dust with
parmesan cheese if desired. more

CAULIFLOWER WITH SHRIMP SAUCE

Ingredients

1 medium head cauliflower broken into florets
1 can frozen condensed cream of shrimp soup
1/2 cup dairy sour cream or 2/3 cup evaporated milk
1/4 cup slivered blanched almonds
Parsley

Instructions

Cook cauliflower in small amount of boiling salted water until
tender. Drain. Heat soup over low heat stirring frequently. Add
sour cream. Stir and cook until heated through. Season to taste.
Pour over hot cauliflower and garnish with almonds and parsley.

Skip to toolbar