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

Brown onion, bell pepper and ground chuck. Cook until done and drain all remaining grease. Cut up cabbage. Add all ingredients and simmer for 30-40 minutes.

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MOE'S SCALLOPED CORN

1 lb. frozen corn

2 eggs

2 tbsp. flour

1/2 c. milk

Salt & pepper

Bits of butter on top

Bake at 350 degrees for 30 minutes.

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TOMATOES VINEGARETTE

6 lg. tomatoes, peeled and sliced

1/2 lb. fresh mushrooms, cleaned and chopped

1/4 c. green onions, chopped

1 clove garlic, crushed

1/4 c. wine vinegar

2/3 c. vegetable oil

1/4 c. finely chopped parsley

1 tsp. salt

1 tsp. dill

1 tsp. basil leaves

1/4 tsp. pepper

Put sliced tomatoes in dish. Mix remaining ingredients together; pour over tomatoes. Refrigerate 1 to 2 hours before serving.

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BROCCOLI JENNIFER

1 (10 oz.) pkg. frozen chopped broccoli thawed and drained 1 can cream of mushroom soup

1/2 c. mayonnaise

1/2 c. grated cheese

1 sm. onion, chopped

1 beaten egg

1 tbsp. melted butter

18 crushed Ritz crackers