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

BROCCOLI CASSEROLE

2 (16 oz.) pkgs. frozen broccoli

1 (6 oz.) can Durkee French Fried Onion Rings

2 (8 oz.) cans sliced water chestnuts

1 1/2 (8 oz.) pkgs. shredded cheese

1 1/2 (10 3/4 oz.) cans cream of mushroom soup 2 tbsp. milk

Spray non-stick coating in a 13x9 baking dish. Cook the frozen broccoli as directed on package, then put a layer of broccoli in pan, a layer of water chestnuts, layer of onion rings, layer of cheese, then spread a can of the soup. Repeat all the layers again. Put in the milk and top with remaining cheese. Bake in 350 degree oven for 30 minutes.

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FRESH CUCUMBER

6 c. sliced cucumbers

1 c. onions, sliced

1 c. green pepper, chopped

1 1/2 c. sugar

1 c. vinegar

1/8 c. salt

Boil sugar, vinegar and salt. Pour over vegetables. Cover and store in refrigerator. Will keep indefinitely.

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FRESH VEGETABLE MARINATE

4 stalks broccoli

1 med. green pepper, chopped

1 sm. cauliflower, broken

8 lg. mushrooms, sliced

3 stalks celery, chopped

Combine: 1 c. sugar

1 tsp. salt

1 1/2 c. oil

2 tbsp. poppy seed

2 tsp. dry mustard

1/2 c. vinegar

Sm. onion, grated

Pour over vegetables. Chill at least 3 hours.