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

SQUASH CASSEROLE

6 c. (3 lb.) yellow squash, sliced

1/4 c. chopped onion

1 c. shredded carrots

1 c. sour cream

1 can cream of chicken soup

8 oz. Pepperidge Farm herb crumbs

1/2 c. melted butter

Boil squash and onion 10 minutes. Drain. Add carrots, sour cream, and soup. Combine crumbs and butter. Layer 1/2 crumb mixture in a 9 x 13 pan. Add squash mixture and top with rest of crumb mixture. Bake at 350 degrees for 30 minutes.

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TASTY BROCCOLI SALAD

1 bunch of broccoli, washed and broken into sm. pieces 1/2 lb. bacon, cooked and crumbled

1 c. raisins

1 c. sliced almonds

1 jar Kraft cole slaw dressing

After breaking washed broccoli into small pieces in salad bowl, crumble in cooked bacon. Add raisins and almonds and pour in dressing to desired moistness.

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COPPER PENNY CARROTS

3 lb. carrots, sliced

1 med. onion, thinly sliced

1 sm. green pepper, thinly sliced

1 can tomato soup

1 c. sugar

1 tsp. prepared mustard

Salt and pepper

1/2 c. vegetable oil

3/4 c. vinegar

1 tsp. Worcestershire sauce

Cook carrots in salted water 15 minutes. Rinse in ice water. Arrange layers of carrots, green peppers, and onion in bowl or container. Then pour marinade over carrot, green pepper, onion layer and refrigerate at least 6 hours until flavor is absorbed. Serves 12. This will keep for weeks in the refrigerator and marinade liquid may be used again.

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SAUSAGE AND ZUCCHINI SANDWICH

Garlic and cheese sausage

Yellow and green zucchinis

Olive oil

Onions

Garlic

Provolone cheese

Red wine

Part-boil sausages in separate pan. Slice zucchinis 1/4 inch thick, cook in oil, garlic and onions, red wine. Brown sausages on grill, split open and place cooked zucchinis inside sausage, place cheese over zucchinis, melt and place on sausage roll. Good with Italian wine.

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MARINATED CARROTS

3 lb. carrots

1 med. onion, sliced and separated into rings

3/4 c. cider vinegar

2/3 c. sugar

1/2 c. vegetable oil

1 tsp. salt

1/4 tsp. pepper

1 tsp. prepared mustard

1/4 c. snipped parsley

Peel and cut carrots diagonally into 1/4 inch slices. Cook in boiling, salted water until crisp-tender, 6-8 minutes; drain. Combine remaining ingredients, stirring until sugar and salt are dissolved. Pour over warm carrots. Refrigerate, covered, at least 12 hours. Serve with slotted spoon.

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SPINACH MUSHROOMS

1 pkg. Jimmy Dean sausage

1 pkg. (10 oz.) frozen spinach

1/2 c. sour cream

1/4 c. tomato sauce

1 c. Parmesan cheese

Mushrooms

4 tbsp. butter

Dash red wine vinegar

Cook sausage and spinach as directed on package. Mix together cooked sausage, spinach, sour cream, tomato sauce, cheese, wine vinegar; set aside. Melt butter, dip mushrooms in butter and place on cookie sheet. Stuff mushrooms. Bake at 350 degrees for 15 minutes or until golden brown.

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GREEN BEAN CASSEROLE WITH BACON

1 c. chopped onion

2 tbsp. bacon fat

2 c. canned tomatoes

1 c. diced celery

1/2 green pepper, chopped

1 tbsp. sugar

1 tsp. salt (or less)

1/2 tsp. pepper

1 bay leaf

1 tbsp. chopped parsley

1 clove garlic, crushed

1 1/2 lb. green beans, French

Grated sharp cheddar

Buttered breadcrumbs

Bacon (optional)

Sautee’ onion in bacon fat. When lightly brown, add tomatoes, celery, green pepper. Season with sugar, salt, pepper, bay leaf, parsley and garlic. Simmer for 30 minutes, stirring frequently. Remove bay leaf and garlic. Boil green beans in lightly salted water until tender; drain. Place alternate layers of beans, tomato sauce, cheese (and bacon, if desired) in a buttered casserole. Top with buttered crumbs and bake in preheated 325 degree oven for 25 minutes. Serves 6-8.

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LOBSTER STUFFED POTATO

6 baking potatoes

1/2 c. fresh mushrooms

1 lg. yellow onion

2 cloves garlic (diced)

8 oz. fresh lobster meat (may substitute crabmeat) 2 scallions, finely chopped

1 pt. sour cream

1/2 c. fresh Parmesan cheese

1/2 c. guyre or Swiss cheese

1/4 c. cheddar (white cheese)

1/4 c. vermouth

Fresh ground black pepper

1 egg (beaten well)

Bake potatoes for 45 minutes in 400 degree oven until tender. Scoop out inside of potatoes, leaving 1/4 inch of potato in skin. Set aside. In skillet, sautee’ onion and garlic until transparent, in about 2 tablespoons butter, add mushrooms, sautee’ 3-5 minutes.

Meanwhile chop lobster meat into bite-size pieces. Add to sautee’ mixture, sautee’ about 3 minutes, until it's heated through, turn burner to medium high, add the vermouth, cook until vermouth boils down. Set aside. Meanwhile, add sour cream to potatoes and hand mash together, add the cheddar and Gruyere cheese, mix together, add plenty of fresh-ground pepper, add beaten egg, add the lobster mixture, blend together, add scallions and 1/4 cup of Parmesan. Stuff potatoes with mixture, sprinkle with remaining Parmesan cheese. Bake at 350 degrees until golden brown (about 15 minutes).

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STUFFY ROOMS (OR STUFFED MUSHROOMS)

1 pkg. of fresh, lg. mushrooms

1 sm. onion

1/4 c. sour cream

1 tbsp. grated Parmesan

1/4 c. seasoned bread crumbs

2 tbsp. margarine

Wash mushrooms and take off stems. Chop up stems in food processor, put in mixing bowl. Chop up onion and add to bowl. Add margarine. Microwave 2 minutes on #7 or medium high -- stir and microwave 3 more minutes at same temperature. Mix in sour cream, Parmesan cheese and bread crumbs. Place in caps and microwave 7 minutes on #7 or medium high.

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BAKED APPLE & CARROT CASSEROLE

6 apples, cooked, peeled, and thinly sliced

2 c. cooked carrot slices

1/2 c. brown sugar

2 tbsp. flour

Salt to taste

3/4 c. orange juice

Place half the apples in greased 2 quart baking dish and cover with half the carrots. Mix brown sugar, flour and salt and sprinkle half the mixture over the carrots. Repeat layers and pour orange juice over top. Bake at 350 degrees for 45 minutes. Serves 6.

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POTATO CASSEROLE

1 (16 oz.) bag frozen hash brown potatoes

1 stick of butter/margarine, melted

1 can cream of mushroom soup

1 (16 oz.) container sour cream

1 lb. shredded cheddar cheese

1 c. corn flakes, crumpled

2 tbsp. butter, melted

Mix first 5 ingredients together. Spread into 9 x 12 pan. Mix corn flakes and 2 tablespoons butter, pour over potatoes. Bake at 350 degrees for approximately 30-45 minutes.

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ONION ROASTED POTATOES

1 env. Lipton onion recipe soup mix

2 lb. all-purpose potatoes, cut into lg. chunks

1/3 c. olive or vegetable oil

Preheat oven to 450 degrees. In large plastic bag, add all ingredients. Close bag and shake until potatoes are evenly coated. Empty potatoes into shallow baking or roasting pan; discard bag. Bake, stirring occasionally, 40 minutes or until potatoes are tender and golden brown. Garnish, if desired, with chopped parsley. Makes about 8 servings.

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MARINATED MUSHROOMS & VEGETABLES

2/3 c. vinegar

2/3 c. oil

1/4 c. chopped onion

2 cloves garlic, minced

1 tsp. each: sugar, salt, basil, oregano

1/4 tsp. pepper Combine in saucepan, bring to boil. Simmer, uncovered, 10 minutes. 8 oz. fresh mushrooms, sliced

1 (16 oz.) can carrots, drained

1 (14 oz.) can artichoke hearts, drained and quartered 1 c. ripe pitted olives, halved

1 c. sliced celery

1/4 c. chopped pimiento

Stir to coat, cover and chill several hours. Drain and serve. (7 cups)

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BROCS OF LUCK! (BROCCOLI CASSEROLE)

2 pkgs. frozen chopped broccoli, thawed and drained 3 eggs, well beaten

1 sm. jar of Cheez Whiz

1/2 c. of water

1/4 c. chopped onion

6 tbsp. butter

2 tbsp. flour

1/2 c. crushed Ritz crackers

Sautee’ onion in butter. Stir in flour and water and keep stirring until thickened. Stir in Cheez Whiz and take off heat. Stir drained broccoli into sauce. Add eggs and stir in gently. Put in greased baking dish and sprinkle with crackers. Bake in 325 degree oven for 40 to 45 minutes. Or you can refrigerate and bake later for 1 hour at 325 degrees.

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CHANTERELLE SALAD

1 tbsp. butter

2 shallots, pared and finely chopped

10 oz. chanterelles, sliced

2 oz. Balsamic vinegar

1 oz. walnut oil

1 tbsp. parsley, chopped

1 tsp. tarragon, chopped

salt and pepper, to taste

Melt butter in medium skillet. Add shallots; sweat. Add chanterelles; cook until tender. Place in bowl; add vinegar, oil and herbs. Toss to combine. Season to taste. Refrigerate until chilled.

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