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

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Combine first 6 ingredients in buttered 1 quart baking dish. Mix melted butter and crackers; sprinkle on top. Bake at 350 degrees approximately 35 minutes.

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BROCCOLI AUGRATIN

1 1/2 lbs. broccoli

1 can condensed Cheddar cheese soup

1/4 c. milk

1 c. Bisquick

1/4 c. firm margarine

Bring 1 inch of salt water to boiling; add broccoli. Cook until stems are tender 12 to 15 minutes; drain. Arrange broccoli in ungreased baking dish. Heat oven to 400 degrees. Beat soup and milk with hand beater until smooth; pour over broccoli. Mix remaining ingredients until crumbly, sprinkle over cheese sauce. Bake until crumbs are very light brown, about 20 minutes.

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CHEESED VEGETABLES

3 (1 lb.) pkgs. California blend (broccoli, cauliflower, carrots) 1 stick margarine

1 lb. cheese whiz

Put all ingredients in crockpot or microwaveable bowl and heat thoroughly.

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ESCALLOPED CABBAGE

1 lb. cabbage, coarsely shredded

2 qt. boiling water

5 tbsp. margarine

3 tbsp. flour

1 c. milk

1 1/2 c. buttered cracker crumbs

1/4 c. salt

1/2 c. sugar

Cook cabbage in boiling water seasoned with salt and sugar for 4 minutes. Drain very well and put in a 2 quart flat casserole. Make a cream sauce with butter, flour and milk by melting butter in saucepan, stirring in flour and slowly adding milk. Cook until thickened over medium heat. Pour over cabbage; sprinkle with buttered cracker crumbs. Bake at 325 degrees for 45 minutes. Serves 4 to 6.

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SCALLOPED CABBAGE

1 head cabbage

1/2 c. milk

Salt and pepper to taste

1 can cream of celery soup

3/4 lb. Velveeta cheese

Boil cabbage for 10 minutes; drain. Mix together in a casserole which has been sprayed with Pam; milk, Velveeta cheese, cream of celery soup, salt, and pepper. Cook mixture in microwave until cheese melts; add drained cabbage. Top with buttered breadcrumbs if desired. Bake at 375 degrees until mixture heats through, approximately 1/2 hour. ------------------------

SMASHING SQUASH

2 lb. summer squash or zucchini, sliced, cooked and drained 1 carrot, pared and grated

1 sm. onion, peeled and grated

1 stick margarine, melted and mixed with

1 (8 oz.) pkg. dry herb-flavored stuffing mix

1 c. sour cream

1 can cream of chicken (or mushroom) soup

Mix squash, carrots and onions. Add 1/2 of the buttered stuffing to squash mixture. Add sour cream and soup, undiluted. Turn into buttered casserole dish and top with remaining buttered stuffing. Bake at 350 degrees for 20-30 minutes.

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GLORIFIED CABBAGE

1 med. cabbage

2 med. onions

6 cloves garlic

2 pieces celery, chopped

1 med. bell pepper, chopped

1/2 c. butter

1/4 c. oil

4 slices toasted bread

2 cans Pet evaporated milk

1 lb. Velveeta cheese

Boil cabbage in a large pot until tender. In another pan, saute onions, garlic, celery, and bell pepper in the butter and cooking oil. Soak the toasted bread in the Pet milk. When the cabbage is boiled, drain. Add the ingredients to the cabbage, including the butter and oil. Mix. Chop up the bread and add to the mixture. Add the cheese, stir until melted, put in a casserole dish and top with breadcrumbs. Bake in 400 degree oven until brown.

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CAULIFLOWER ALA POLAND

2 hard-boiled egg whites

1 tsp. parsley

2 tbsp. sour cream

Pepper to taste

1/4 c. melted butter

3 tbsp. breadcrumbs

1 head cauliflower, steamed

Place a clean head of cauliflower on rack over simmering water. Cover and steam for 20 to 25 minutes. While cauliflower is steaming, cut egg whites into small pieces. Add parsley, sour cream, and pepper to egg whites. Just before serving, melt butter and stir in breadcrumbs over cauliflower, top with egg mixture.

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CAULIFLOWER

1 head cauliflower, cleaned

2 tsp. mustard

1/2 c. mayonnaise

3/4 c. Cheddar cheese

Cook a whole head of cleaned cauliflower in boiling water for 12-15 minutes. Drain. Pour mixture over cauliflower in pan, and put in 375 degree oven for 10 minutes.

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