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

CABBAGE NORWAY

1 sm. head cabbage

1 tsp. salt

3 tbsp. butter

3 tbsp. flour

1 1/2 c. milk

1/2 c. shredded sharp cheese

Cayenne pepper

1/2 c. butter fresh bread crumbs

Preheat oven to 350 degrees. Cut cabbage into shreds. Place cabbage in sauce pan and add boiling water and salt. Bring to boil and simmer for 2 minutes, drain. In another pan heat butter, stir in flour with whisk. Blend well, add milk stirring rapidly. Season with salt and pepper. Remove from heat and stir in cheese, add cayenne pepper to taste. Combine cabbage and sauce. Spoon into a buttered casserole. Top with bread crumbs. Bake about 20 minutes or until browned.

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CREAMED CUCUMBERS

3 lg. cucumbers, peeled and thinly sliced

1 rather large onion, sliced

Salt

Pepper

2/3 c. Miracle Whip

In a large bowl put the cucumbers, add the onion. With your hands work salt to cover all slices, being careful not to use too much. Cover and refrigerate overnight. The next day, again using your hands, squeeze all the juice from the cucumbers. (This eliminates all the bitterness). Add the Miracle Whip and lots of pepper. Stir until well coated. Serve.

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SESAME CUCUMBERS

2 cucumbers

2 tbsp. sesame seeds

1 tsp. sugar

3 tbsp. vinegar

1 tsp. soy sauce

Thinly slice cucumbers, cover with salt. Let stand 30 minutes. Press and drain excess liquid. Coat frying pan with oil. Sprinkle one layer of sesame seeds into pan. Cook over medium flame until brown. Place seeds in a cup and mash with a wooden spoon. Add sugar, vinegar and soy sauce. Pour over cucumbers. Chill 1 hour before serving.

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WILTED CUCUMBERS

1 lg. onion

Salt

Sugar

Vinegar and water (diluted)

Slice cucumbers in bowl; slice large onion with them (salt good at 1/2 way, then again when bowl is full). Let stand 1 hour or longer. Then squeeze them until all juice is out of them, pour it off. Sprinkle generously with sugar. Dilute about 1/3 cup vinegar with a little water, pour it over the sweetened cucumbers.

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CABBAGE BORSCHT

1/3 c. butter

1 c. chopped onion

3 carrots, chopped

1 (28 oz.) can (796 mL) tomatoes

6 c. shredded cabbage

1 beet, scrubbed and trimmed

8 c. boiling water

1 1/2 tsp. salt (approximately)

6 potatoes, diced

1 c. whipping cream

1/2 c. chopped sweet green pepper

2 tbsp. chopped fresh dill

Pepper

Melt butter in a large skillet, med. heat. Cook onion and carrots, stirring often, until onions are softened, 3 to 5 minutes. Add tomatoes; crush with spoon. Bring to boil. Reduce heat to medium; cook, stirring until thick, for about 15 minutes. Add cabbage; cook until tender-crisp, about 8 minutes. Set aside. Meanwhile, in large saucepan, cook beet, covered, in boiling water and salt, until tender, about 30 minutes. Add potatoes; cook, covered for about 10 minutes or until tender. Using slotted spoon, transfer half of the potatoes to bowl. Add cream to potatoes in bowl; mash until smooth. Remove beet; peel and grate. Add reserved tomato mixture to pan of potatoes. Heat through. Gradually stir in potato-cream mixture, green pepper, beet and dill. Heat through without boiling. Season with salt and pepper to taste. Makes 12 servings.