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

BROCCOLI SOUFFLE

1 bag frozen broccoli (or 2 sm. boxes)

1 can cream of celery soup

2 eggs, beaten

1/2 c. chopped onion

Stir together in a casserole dish. Top with: 1 c. grated Cheddar cheese 10-12 crumbled, smashed Ritz crackers. Pat of butter. Bake at 350 degrees for 25-35 minutes.

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

BAKED HASH BROWNS

3/4 c. sour cream

1 1/2 c. shredded Cheddar cheese

1 can Durkee fried onion rings

1 lb. frozen hash browns

1 can cream of celery soup

1/4 tsp. pepper

1/4 tsp. seasoned salt

1/4 c. milk

In a bowl combine 1/2 cup of cheese, 1/2 can of the onion rings, can of cream of celery soup, milk and sour cream. Mix well and add hash browns and mix until potatoes are coated with mixture. Pour into 9 x 13 inch baking dish. Cover with foil and bake at 375 degrees for 45 minutes to 1 hour. After baking time add the rest of the cheese and onion rings to top and bake an additional 5-15 minutes to brown onion rings and melt cheese.

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

ZUCCHINI FRITTERS

1 1/2 c. flour

2 tsp. baking powder

3/4 tsp. salt

1 c. milk

1 egg, beaten

1 c. zucchini, shredded

Oil for deep frying

In bowl mix first 3 ingredients. Mix milk, egg and zucchini. Add to flour mixture; mix. Drop by tablespoon into deep heated oil. Fry 3-4 minutes or until golden brown.

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