Veggie Magic: Tasty Plant-Based Recipes by Angelia Griffith - HTML preview

CUCUMBERS AND SOUR CREAM

3 cucumbers pared and sliced thin

1 lg. onion, sliced in thin rings

2/3 c. white vinegar

4 tbsp. sugar

Salt to taste

Combine above, marinate 4 hours or overnight in refrigerator, when ready to serve, drain thoroughly and add sour cream.

------------------------

CUCUMBER, TOMATO, BELL PEPPER AND ONION

5 lbs. cucumbers

1 lbs. bell peppers

1 lbs. tomatoes, diced

1 lbs. onions, sliced

2 tbsp. salt

1 1/2 pts. vinegar

1 1/2 pts. water

1 c. sugar

1/2 c. vegetable oil

Peel and slice cucumbers, soak overnight in ice cold water. Drain and add other vegetables. Mix together vinegar, water, sugar and vegetable oil, and pour over the vegetables.

------------------------

HAWAIIAN CABBAGE

2 sm. boxes lemon Jello

1 env. Knox gelatin

1 tbsp. lemon juice

1 c. sour cream

1 (#202) can crushed pineapple

1 lb. finely shredded cabbage

Dissolve the Jello and gelatin in 1 1/2 cups boiling water. Add 1 cup ice cubes. Add lemon juice and chill until partially set. Add remaining ingredients. Pour in 9"x13" pan. Chill until set. Creighton

------------------------