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

CUCUMBERS IN SOUR CREAM

4 med. cucumbers, thinly sliced

3/4 c. vinegar

1 c. sour cream (dairy)

1 tsp. chopped dill or dill seed

1 1/2 tsp. salt

3/4 c. water

1 tsp. sugar

dash of pepper

Place cucumbers in medium bowl. Sprinkle with salt, add vinegar and water to cover cucumbers. Let stand 30 minutes. Drain. In a small bowl combine sour cream, dill, sugar and pepper. Stir into cucumbers. Serve immediately or refrigerate.

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ACORN SQUASH

2 acorn squash

1 c. brown sugar

1 lb. sausage

Heat oven to 350 degrees. Cut squash in half; scoop out seeds. Place on a muffin pan (cut side up). Place 1/4 cup brown sugar in each half of squash and then place a patty of sausage on top of the brown sugar. Cook for 30-45 minutes, or until tender. Scoop out the shells and mix with melted brown sugar, serve with sausage.

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SQUASH

Squash

Canned corn

Small can green chiles

1/4 lb. Velveeta cheese

Salt and pepper

Cut squash into slices and boil until tender. Chop chiles and add corn, chiles, and cheese to squash. Stir on medium heat until cheese melts. Add salt and pepper.

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