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

ESCALLOPED TOMATOES

1 (2 1/2 lb.) can tomatoes

1 sm. onion chopped fine

1/4 c. butter

1 1/4 c. dry bread cubes

1/2 c. brown sugar

1 tsp. salt

1/8 tsp. pepper

Sautee’ onion in butter. Add bread cubes and sugar, cook slowly. Stir in tomatoes and seasoning. Place mixture in buttered shallow pan and bake 45 minutes in medium oven (350 degrees).

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SWISS VEGETABLE MEDLEY

1 bag (16 oz.) frozen broccoli, carrots, cauliflower combination (thawed and drained)

1 can (10 3/4 oz.) condensed cream ofmushroom soup 1 c. (4 oz.) shredded swiss cheese

1/3 c. sour cream

1/4 tsp. pepper

1 can Durkee french fried onions

Combine vegetables, soup, 1/2 cup cheese, sour cream, pepper and 1/2 can onions. Pour into quart casserole. Bake covered at 350 degrees for 30 minutes. Top with remaining cheese and onions. Bake uncovered, 5 minutes longer. Makes 6 servings.

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GREEN RICE

1 1/3 c. Minute rice

1 can cream of mushroom soup

1 jar Cheese Whiz

1 (4 oz.) can mushrooms, drained

1 stick oleo or butter, melted

1/4 c. chopped onion

1 pkg. broccoli, chopped, cooked and drained

Mix all ingredients together. Bake at 350 degrees for 40 minutes.

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