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

POTATO CASSEROLE

1 pkg. frozen hash browns

1/2 c. water

1 onion, chopped

1 can cream of chicken soup

Corn flakes, crushed

1 c. sour cream

1 stick butter

10 oz. shredded cheese

Salt and pepper

Mix all except corn flakes and spread in a buttered 11 x 14 inch pan. Sprinkle with corn flakes. Bake at 350 degrees for 1 hour.

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CREAMY DILLED POTATOES

1 tbsp. butter

1 tbsp. flour

3/4 tsp. salt

1/2 tsp. dillweed

1 c. milk

1/2 c. mayonnaise

3 tbsp. minced onion

4 c. diced, cooked potatoes

Paprika

Melt butter, blend flour, salt and dill. Add milk, cook, stirring until thick. Blend in mayonnaise and onions. Alternate layers of potatoes and sauce in a casserole. Bake at 350 degrees for 15 minutes.

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SWEET POTATO CASSEROLE

1 (1 lb., 13 oz.) can sweet potatoes

1 c. sugar

3 eggs

1/2 c. milk

1 tsp. vanilla

1/2 c. butter

--TOPPING--

1 c. brown sugar

1 c. chopped pecans

1/3 c. melted butter

1/3 c. flour

Heat sweet potatoes in syrup. Drain, whip and add other ingredients. Put in casserole dish and top with sugar, nuts and melted butter. Bake at 350 degrees for 30 minutes.

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SWEET POTATO SOUFFLE

Approximately 5 fresh sweet potatoes

1/2 c. granulated sugar

3 tbsp. butter

2 eggs

1/4 tsp. cinnamon

1/2 tsp. vanilla flavoring

Approximately 1/2 c. milk or to desired consistency

--TOPPING--

Brown sugar - chopped pecans

Or marshmallows

Cook fresh sweet potatoes until tender - then puree. Add ingredients with milk to desired consistency. Bake at 350 degrees for 1 hour. Top with chopped pecans and brown sugar last 10 minutes of baking time. OR: Top with marshmallows the last 5 minutes of baking time.

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ORANGE SWEET POTATOES

6 med. sweet potatoes

1 tbsp. cornstarch

1 c. orange juice, divided

3 tbsp. melted butter

2 tbsp. grated orange rind

1/3 c. firmly packed brown sugar

1/3 c. white sugar

Salt

Yellow food coloring, if desired

Boil sweet potatoes in skins. Peel, quarter and arrange in casserole dish. Stir 1/2 cup orange juice into cornstarch stirring until smooth. Heat rest of orange juice, butter, orange rind and sugar, stirring until sugar dissolves. Pour in cornstarch, stirring until thickened. Add a pinch of salt and food coloring. Pour over sweet potatoes.