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

SWISS CHARD WITH CHEESE

2 lb. swiss chard

2 tbsp. butter or margarine

2 tbsp. flour

1 tsp. salt

1/2 c. milk

1/2 lb. diced pasteurized process cheese

1/2 c. breadcrumbs

2 tbsp. melted butter

Cut stalks from washed chard leaves in 1" pieces. Place in bottom of large kettle, cover with boiling water (salted). Cover and cook 5 minutes. Add torn leaves and continue cooking for 5 more minutes. Drain in colander, pressing out liquid. (5 cups chard) Melt butter, blend in flour and salt. Add milk and cook over low heat, stirring constantly until mixture thickens. Add cheese, stirring until cheese is melted and blended. Place chard into greased dish. Pour cheese over top and sprinkle with crumbs that have been coated with butter.

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DILL - STUFFED MUSHROOMS

24 fresh mushrooms (white button)

2 tbsp. sliced green onion

2 tbsp. butter

1/4 c. fine bread crumbs

1 tsp. dried dill weed

1/2 tsp. Worcestershire sauce

Remove stems and chop. Cook stems and onion in butter till tender. Remove from heat. Stir in bread crumbs, dill weed, and worcestershire sauce. Fill mushroom crowns with bread crumb mixture. Bake on ungreased cookie sheet for 6 - 8 minutes at 425 degrees.

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CABBAGE CASSEROLE

3 lb. cabbage, cooked slightly and drained

--Add to cabbage--

1 c. cracker crumbs

1 c. grated cheese

salt and pepper

Melt 1 stick oleo and 2 cups milk. Pour over cabbage mixture. Bake 350 degrees for 30 minutes.