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

SUMMER SQUASH MEDLEY

2 tbsp. margarine

2 med. yellow squash, sliced 1/4" thick

2 med. zucchini, sliced 1/4" thick

1/2 red bell pepper, cut into strips

3/4 tsp. vegetable magic seasoning, cajun style

1/4 tsp. salt

In large skillet, melt margarine. Add squash, zucchini and pepper strips. Saute over medium heat until crisp (about 5 minutes). Remove from heat; stir in seasonings.

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BROCCOLI HOT DISH

1 (10 oz.) pkg. frozen chopped broccoli

1 can cream of chicken soup

1 tbsp. flour

1/2 c. sour cream

1/4 c. grated carrot

Dash of pepper

1/4 tsp. salt

1 tbsp. onion, chopped

1/4 c. seasoned croutons

2 tbsp. melted margarine

Cook broccoli according to package directions. Drain. In a bowl mix together soup and sour cream. Add broccoli, flour, carrot, salt, pepper and onion. Mix. Put mixture in a greased 1 1/2 quart baking dish. Arrange croutons on top along outside edges. Drizzle croutons with melted margarine. Bake uncovered at 350 degrees for 30-35 minutes.

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ZUCCHINI SURPRISE

2 med. zucchini's

1 c. Bisquick

1/2 c. chopped onion

1/2 c. grated Parmesan cheese

1 clove of garlic

1/2 tsp. salt

1/2 tsp. oregano

1/2 tsp. parsley

1/4 tsp. pepper

1/2 c. oil

4 eggs

Mix together all above ingredients except zucchini. Slice zucchini, fold into mixture and spread into a greased pan. Bake at 350 degrees for 25-30 minutes.

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CAULIFLOWER AU GRATIN

1 lg. head cauliflower

1/4 c. butter or margarine, divided

1/2 c. diced onion

1 1/2 c. (6 oz.) shredded cheddar cheese

1 c. (8 oz.) sour cream

1/4 tsp. salt

1/2 c. dried breadcrumbs

Break cauliflower into sections. Cook for 10 minutes in salted water. Drain well. Combine cauliflower with 2 tbsp., butter, onion, cheese, sour cream and salt. Spoon into 1 1/2 qt casserole. Melt remaining butter and toss with breadcrumbs. Sprinkle over cauliflower mixture. Bake at 350 degrees for 30-40 minutes.

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ASPARAGUS CASSEROLE

2 (14 1/2 oz.) cans cut asparagus, drained

1 1/2 tbsp. butter, melted

1 tbsp. flour

3/4 c. milk

2/3 c. Cheddar cheese, grated

1/8 tsp. salt

1/2 c. Ritz crackers, crushed

1/2 tbsp. butter

Preheat oven to 325 degrees. Place cut asparagus in casserole dish. In small pan over medium heat, melt butter. Add flour, then add milk gradually. Cook slowly until thickened, stirring constantly. Add cheese and salt. Pour sauce over asparagus, sprinkle with cracker crumbs and dot over top with butter. Bake 40 minutes.

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