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

BEETS IN ORANGE SAUCE

8 to 10 beets

3 tbsp. sugar

1 1/2 tsp. cornstarch

1 tsp. salt

1 tbsp. butter

1/2 c. orange juice

Over low heat in saucepan, blend sugar, cornstarch, salt and butter. Slowly add orange juice. Cook and stir until sauce thickens. Pour over 8 to 10 drained hot cooked beets either whole, sliced or diced. Serves 4.

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MUSHROOM, ONION AND PEPPER SAUTE

2 lg. green peppers, seeded and cut into strips

2 lg. onions, sliced

2 c. fresh mushrooms, sliced

2 tbsp. oil

Salt and pepper

Heat oil in large skillet and saute until vegetables are tender, salt and pepper. A tasty side dish for steaks or hamburgers.

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SCALLOPED ONIONS AND ALMONDS

4 c. sliced raw onions, 1/2 inch thick

1/2 c. blanched slivered almonds

1 (10 1/2 oz.) can cream of mushroom soup

Salt

1/2 c. packaged corn flake crumbs

2 tbsp. melted margarine

Cook onion slices in boiling salted water until tender and drain. Alternate layers of onion, almonds and soup in a greased shallow 1 quart baking dish. Sprinkle each layer with salt. Combine corn flake crumbs with butter; sprinkle over onion mixture. Bake at 350 degrees for 20 minutes or until crumbs are browned. Makes 6 servings.

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