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

FRESH VEGETABLE MARINADE

1 c. vegetable oil

1/2 c. white wine vinegar

1/2 c. sugar

1 tbsp. dry Italian seasoning

2 tsp. dry mustard

1 tsp. salt

1 sm. head cauliflower

1 bunch (1 lb.) broccoli

1/2 lb. fresh mushrooms, sliced

2 med. green peppers, chopped

1 sm. red onion, thinly sliced and separated into rings

Mix first six (6) ingredients and pour over vegetables. Chill at least 3 hours.

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POTATO CASSEROLE

6 med. potatoes, cooked and grated

1 1/2 tsp. salt

1 c. sour cream

6 to 8 green onions, chopped

1 c. shredded Cheddar cheese

1/2 c. butter or margarine, melted

Combine all ingredients except butter; spoon into a 2 quart casserole. Pour butter over top and bake at 400 degrees about 25 minutes or until lightly browned on top. 6 to 8 servings.

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SOUR CREAM RICE

1 c. uncooked rice

1 lb. sharp cheese

1 pt. sour cream

Crushed cayenne

Salt to taste

2 tbsp. sugar

Cook rice. In casserole dish, put a layer of this cooked rice. Add half of the sour cream and sprinkle with sugar. Grate cheese and spread a layer over the sour cream. Sprinkle with crushed pepper. Repeat, filling the casserole with two layers. Bake at 350 degrees for 30 minutes until very hot and cheese is melted. Serves 6.