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

BAKED MUSHROOMS

3 lb. fresh sm. mushrooms

1 sm. onion, chopped

1/4 c. butter or margarine

1/2 c. all-purpose flour

3/4 tsp. salt

1/8 tsp. pepper

1/4 c. butter or margarine

1/4 tsp. garlic powder

2 1/2 c. chicken stock

1 c. sour cream

1 tbsp. tomato sauce or ketchup

1 tbsp. sherry (optional, but adds good flavor)

Sautee’mushrooms and onion in first amount of butter in frying pan for about 5 minutes. This may need to be done in 2 batches. Add more butter if needed. Turn into 2 qt casserole. Put remaining butter into frying pan. Mix in flour, salt, pepper and garlic powder. Stir in chicken stock, sour cream, tomato sauce and sherry. Heat and stir until it boils and thickens. Pour over mushrooms. Cover and bake in 350 degree oven for about 30 minutes or until bubbling hot. Serves 8. Note: If you do not have chicken stock available use 3 chicken bouillon cubes dissolved in 2 1/2 cups boiling water.

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REFRIGERATOR PICKLES

3 qt. cucumbers, sliced thin

1 lg. onion, sliced thin

1 lg. green pepper, sliced

3 c. sugar

1/4 c. salt

2 c. white vinegar

1 tsp. celery seed

1 tsp. mustard seed

Mix and store in large bowl in refrigerator. They will stay crisp.

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POTATO AND CARROT MEDLEY

1/3 c. unsalted butter

4 med. potatoes, cubed

1 c. carrot sticks, 1 1/2" long

1/2 c. onions, chopped

1/2 c. green pepper strips, half the length of the green pepper 1/2 c. frozen green beans, thawed

1 tsp. instant chicken bouillon granules

1 tsp. dill weed

1/2 tsp. salt

Melt butter in pot. Add chicken bouillon and dill weed. Stir well. Add carrots, potatoes and onions. Cook a few minutes on medium-low. Add all other ingredients and cook until done.

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TWICE BAKED POTATOES

6 med. Idaho potatoes

Salt & pepper to taste

1 pt. sour cream

1/2 c. chives or chopped green onion, if desired

1 c. Cheddar cheese, shredded

1/2 c. butter or margarine, softened

Parmesan cheese

Bake the potatoes until done, approximately 1 1/2 hours at 350 degrees. Cut in half. Scoop out both halves. Reserve the skin. Whip the potatoes together in a large bowl and add salt and pepper to taste. When smooth, add sour cream, chives or onion if desired, cheese and butter. Whip until blended. Scoop potato mixture back into the skins. Sprinkle with a little Parmesan cheese. May be held in the refrigerator for 24 hours, or wrapped for freezing. To serve, place on cookie sheet and bake at 325 degrees for 30 minutes or until golden.

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SPINACH CASSEROLE

1 pkg. frozen spinach, thawed & squeezed dry

4 eggs, beaten

3/4 c. milk

1 tbsp. onion flakes

1 tbsp. Worcestershire sauce

1 tbsp. salt

3/4 lb. sharp cheese, grated

2 c. cooked rice

1/4 c. melted butter

Combine ingredients in a greased casserole dish. Bake at 350 degrees for 45-50 minutes.

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