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

CUCUMBERS AND CREAM

2 c. peeled, thinly sliced cucumbers

2 tbsp. salt

1 onion, thinly sliced

1 1/2 c. half and half cream

1 tbsp. cider vinegar

Soak the cucumbers in salt overnight. Drain and rinse off the salt. Cover with half and half cream and add cider vinegar to taste (1 tablespoon vinegar to each 1 1/2 cups cream). Thinly sliced onion rings may also be added.

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EMERALD CUCUMBER TANG

1 pkg. lime Jello

1 c. hot water

1/2 c. cold water

1 (12 oz.) carton cottage cheese

1 c. mayonnaise

1 c. peeled, chopped cucumbers

1 tbsp. finely chopped onion

1 tbsp. salt

Dissolve Jello in hot water. Add cold water. Chill until thick and syrupy. Whip until frothy. Beat cheese and mayonnaise until smooth and creamy. Add cottage cheese to whipped Jello, then fold in cucumber, onion and salt. Pour into mold. Chill and set.

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OLD-FASHIONED GERMAN CUKES

2 cucumbers, peeled and sliced thin

Sliced red onion to taste

Salt

--DRESSING--

1/2 pt. half & half

1 tsp. sugar

1/2 tsp. salt

2 tbsp. white vinegar

Spread sliced cucumbers in a thin layer on the bottom of a flat dish (a glass pie pan works great). Sprinkle liberally with salt and refrigerate at least 3 hours. Squeeze the liquid out of the cucumbers (yes, with your hands)! Combine dressing ingredients in order listed. Add wilted cucumbers, add sliced onion to taste and return to refrigerator until serving time. Serves 4.

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DIJON CUCUMBERS

4 tbsp. Dijon mustard

3 tbsp. red wine vinegar

1 tbsp. white wine vinegar

1/4 tsp. salt

1-2 cloves garlic

1/2 tsp. basil

1/8 tsp. black pepper

2 drops hot sauce

1 tbsp. grated onion

12 tbsp. safflower oil

Combine mustard and vinegar in blender (or whisk by hand). Add all other ingredients except oil. Blend. Add oil 1 tablespoon at a time; blend. Keeps several weeks. Use on cucumber sticks or other vegetables.

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CAULIFLOWER BROCCOLI COMBO

4 c. broccoli flowerets (1 1/2 lbs.)

6 c. cauliflower flowerets (2-2 1/2 lbs.)

1 (10 oz.) pkg. frozen peas, thawed and drained

1/3 c. sliced green onions

1/2 c. thinly sliced celery

1 (8 oz.) can sliced water chestnuts, drained

1 (2 oz.) jar pimento, drained

1 1/2 c. mayonnaise

1 (8 oz.) sour cream

3/4 tsp. salt

1/8 tsp. pepper

1 tsp. garlic powder

1 tsp. sugar

Combine first 7 ingredients in large bowl. In small bowl blend mayonnaise, sour cream, salt, pepper, garlic powder and sugar. Fold into vegetables. Refrigerate, covered, several hours or overnight. Yield: 22 (1/2 cup) servings.

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