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

CORN CHOWDER

4 c. sliced potatoes

2 c. boiling water

1/4 lb bacon (diced & fried until brown, drain)

1/2 c. chopped onion

2 c. corn, whole kernel or cream

2 c. milk

1 tsp. salt

1/8 tsp. pepper

1 tsp. paprika

2 tbsp. chopped parsley

Boil potatoes 15 minutes. Fry bacon. Add onion and cook slowly for 5 minutes. Drain. Add to potatoes along with corn. Cook 15 minutes. Add milk, salt, pepper and paprika. Heat to boiling point and serve piping hot with parsley sprinkled over top. Don’t continue to boil. Serves 4 - 6.

------------------------

ASPARAGUS OMELET

1 lg. can asparagus tips

1 tsp. salt

1/2 (2 slices) c. breadcrumbs

4 eggs

1 1/2 c. milk

1/4 tsp. paprika

Drain can of asparagus tips and arrange on bottom of lightly buttered baking dish. Add salt, sprinkle over this, bread crumbs (without crusts) of fresh bread. Beat eggs slightly, add milk. Pour over ingredients in dish. Sprinkle paprika over top. Place in cold oven bake for 1 hour at 325 degrees.

------------------------

SCALLOPED CABBAGE

Shred enough cabbage to fill a casserole. Cook in salted water until tender. make white sauce of:

2 tbsp. butter

2 tbsp. flour

2 c. milk

When thick, add 1 cup sharp cheese, and stir until melted. Add salt and pepper to taste. Pour over the drained cabbage and cover with buttered crumbs and bake in moderate oven until heated through and top is brown.