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

SUNNY GREEN PEPPER BAKE

3 green peppers, cut in half lengthwise

1/2 lb. pasteurized process cheese spread, cubed 1 (12 oz.) can whole kernel corn, drained

1 c. chopped tomato

1 c. fresh bread crumbs

2 tbsp. butter, melted

Remove seeds from peppers. Parboil 5 minutes. Drain. Reserve 1/2 cup process cheese spread. Combine remaining cheese spread, corn, and tomato. Spoon mixture into peppers. Top with reserved cheese spread and sprinkle with combined breadcrumbs and melted butter. Bake at 350 degrees for 30-35 minutes or until crumbs are golden brown. 6 servings.

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BAKED SPINACH AND CHEESE

2 bags spinach

2 tbsp. chopped parsley

4 tbsp. shortening

1/2 tsp. paprika

4 eggs

2 c. milk

1 c. grated cheese

1 tsp. salt

Chop spinach fine, add parsley, cook in shortening 10 minutes. Add well-beaten eggs to milk, pour over spinach. Add cheese and seasoning, turn into greased baking dish. Bake at 350 to 400 degrees for 1/2 hour.

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STIR-FRY ZUCCHINI

3 c. diced zucchini

1/2 c. diced green pepper

1/2 c. diced onion

1 carrot, grated

1 c. celery, sliced diagonally

2 tbsp. vinegar

2 tbsp. granulated sugar

Soy sauce to taste

1 med. tomato, diced (for garnish)

3 slices bacon (for garnish)

Fry bacon until crisp. Remove and place on a paper towel to drain. Place diced zucchini, green pepper, onion, and celery in skillet; stir fry for 5 to 7 minutes. Add vinegar and sugar; stir well. Add soy sauce to taste. Garnish with chopped tomato; crumble bacon over top. Serves 6.

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SWEET SOUR RED CABBAGE

1 med. head red cabbage

4 slices bacon, diced

1/4 c. brown sugar

2 tbsp. flour

1/2 c. water

1/4 c. vinegar

1 tsp. salt

1/8 tsp. pepper

1 sm. onion, sliced

Cook 5 cups shredded cabbage in salted water with 2 tablespoons vinegar or lemon juice, about 10 minutes; drain. Fry bacon, drain of fat all but 1 tablespoon bacon drippings. Stir in sugar and flour, add water and vinegar, salt, pepper and onion. Cook for about 5 minutes or until thick. Add bacon and sauce mixture to hot cabbage. Stir gently and heat through. Serves 6.

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BAKED ZUCCHINI

1 1/2 to 2 lb. zucchini

Salt to taste

1 lg. onion

1 c. breadcrumbs

1/2 lb. grated cheese

1 or 2 eggs

1 c. milk

Grind or grate squash and steam in frying pan with oil enough to keep from sticking. Add onions, cut fine. Cook 10 to 15 minutes. Cool slightly before adding milk and breadcrumbs and part of cheese. Add well-beaten egg and some cheese. Put in baking dish, top with breadcrumbs and cheese. Bake at 325 degrees for 30 to 45 minutes.

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