VEGETABLE RECIPE - 696
BROCCOLI
RICE
CASSEROLE
2 (10 oz.) bags frozen chopped broccoli
1 c. long grain rice, cooked
1 c. process cheese spread
10 oz. condensed cream of mushroom soup
10 oz. condensed cream of chicken soup
2 tbsp. butter or margarine
1 c. chopped onion
2 tbsp. butter or margarine
1/2 c. dry bread crumbs
Cook and drain broccoli.
Combine broccoli and rice in large container.
Mix cheese spread, mushroom soup and chicken soup together.
Add to broccoli.
Put butter and onion into frying pan.
Saute until onion is soft and clear.
Mix
with broccoli and rice.
Put into 3 quart casserole.
Melt butter in small saucepan.
Stir in crumbs.
Sprinkle over top.
Bake uncovered in 350 degree oven for about 30 minutes.
Serves 8.
VEGETABLE RECIPE - 697
APRICOT
GLAZED
CARROTS
5 c. juliennecut carrots
3/4 c. water
1/4 tsp. salt
1/4 c. apricot preserves
In medium saucepan, combine carrots and water; bring to a boil.
Reduce heat; cover and cook over medium heat 812 minutes or until carrots are tender; drain. Stir in salt and apricot preserves.
Makes 8 (1/2 cup) servings.
VEGETABLE RECIPE - 698
SWEET AND
SOUR CARROTS
2 lb. carrots, cut bitesize
Salted water
1/4 c. brown sugar, packed
1/4 c. white vinegar
1 tsp. soy sauce
1/2 c. orange juice
1/4 tsp. salt
1 tbsp. water
1 tbsp. cornstarch
Cook carrots in salted water until tender.
Drain.
While carrots are cooking put next 5 ingredients into saucepan.
Mix well.
Mix water and cornstarch together.
Add to saucepan.
Heat and stir to boil and thicken.
Pour over drained carrots.
Toss lightly to coat.
Serves 68.
Variation:
Add 1/4 cup chopped green pepper to carrots for the last 15 minutes of cooking.
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