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

DOWN-HOME GREEN BEANS AND POTATOES

1 1/2 lbs. fresh green beans

8 slices bacon, quartered

1 sm. onion, chopped

5 c. water

1 tsp. salt

1/2 tsp. pepper

1 1/2 c. cubed red potatoes

Wash beans. Trim ends and remove strings. Cut into 1 1/2-inch slices; set aside. Fry bacon until crisp in a Dutch oven. Remove bacon and set aside. Saute onion in drippings until tender. Add water to cover. Bring to a boil; add bacon, beans, salt, pepper and return to a boil. Cover and simmer 15 minutes. Add potatoes and cook 10 minutes or until potatoes are tender. Drain. 6 servings.

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SLICED POTATOES BAKED IN OVEN

Slice potatoes, season with salt and pepper and fresh herbs. Mix well with olive oil, layer in dish and bake 25 minutes at 400 degrees. Variation: Slice potatoes, season with salt, pepper, and orange peel. Mix. Layer in greased dish, cover with whipping cream and bake 25 minutes at 400 degrees.

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CHEESE POTATO CASSEROLE

6 med. potatoes

1/2 c. milk

8 oz. sour cream

1/4 tsp. pepper

4 oz. shredded Cheddar (mild)

2 tbsp. butter

1 tsp. salt

Paprika

Cook potatoes in boiling salted water for 30 minutes. Cool, peel and grate potatoes. Combine cheese, milk, and butter in a small saucepan; slow heat until melted. Stir occasionally. Remove from heat. Stir in sour cream, salt and pepper. Add cheese mixture to potatoes. Pour into greased 2 quart casserole dish. Sprinkle with paprika.

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