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

BROCCOLI ROYALE

32 Ritz crackers, crushed

1/4 c. melted butter

16 oz. broccoli, cooked and drained

12-16 oz. processed cheese

Mix crackers with butter and set aside. Reserve 1/2 cup. Butter an 8x8 inch or 11x7 inch glass pan and press layer of crumbs in bottom. Spread broccoli over crust. Spread shredded or sliced cheese over top of broccoli and sprinkle remaining crumbs on top. Bake at 350 degrees for 30 minutes.

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COUNTRY CABBAGE

1/2 head cabbage, coarsely chopped

3 tbsp. butter

1 tbsp. flour

Salt and pepper

Boil cabbage until tender. Drain well. Add butter, heat until melted. Sprinkle with flour, salt and pepper to taste. Mix well.

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FRIED ZUCCHINI WITH TOMATOES

1 med. zucchini

1 sm. onion, chopped

1 can tomatoes

3 tbsp. butter

1/2 c. Parmesan cheese

Cut unpeeled zucchini into 1/4 inch slices. In large frying pan, cook onion in butter until clear. Add zucchini, fry 10 minutes. Add chopped tomatoes with juice. Bring to boil. Season with salt and pepper. Simmer 20 minutes. Top with Parmesan cheese. Heat until cheese melts.

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ZESTY ZUCCHINI BAKE

1 lb. Italian sausage or ground beef

3 med. onions, sliced

1 clove garlic, crushed

1/3 c. oil

1 (28 oz.) can tomatoes

2 tsp. salt (optional)

1/8 tsp. pepper

2 tsp. oregano

1 tbsp. wine vinegar

8 med. zucchini (3 lb.), sliced 1/4 inch thick

3 tbsp. grated Parmesan cheese

Saute onions and garlic with sausage until browned. Add crushed tomatoes, seasonings and vinegar. Bring to a boil and simmer 1 minute. Arrange zucchini slices in a greased 3-quart casserole. Top with tomato and meat mixture. Sprinkle with cheese. Bake at 400 degrees for 1 hour or until tender. Makes 10 cups or 8-10 servings.

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TEXAS CABBAGE

8 slices Canadian bacon

2 lg. onions, chopped

1 lg. cabbage, chop coarsely

1/4 c. brown sugar

Chicken bouillon granules

In a large pot, saute Canadian bacon with onions. Add chopped cabbage, sugar and chicken granules to taste. Cover and simmer, stirring occasionally, until cabbage is limp.

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CABBAGE RECIPE

1 head of cabbage

1 lg. onion

1 lg. bell pepper

Cut up and mix together. Pour 1 cup of sugar over cabbage. 1 c. vinegar

3/4 c. of salad oil

1 tsp. celery seed

1 tsp. dry mustard

1 tbsp. salt

Pour over cabbage after cool. Do Not Stir.

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