VEGETABLE RECIPE - 712
BROCCOLI
CASSEROLE
1 lg. bag chopped broccoli
1 c. grated sharp cheese
2 beaten eggs
1 can mushroom soup
2 tsp. onion flakes
Cook broccoli and drain.
Pour sauce over and bake at 350 degrees for 20
minutes.
VEGETABLE RECIPE - 713
CRUNCH TOP POTATOES
1/3 c. butter
3 or 4 lg. baking potatoes, pared and cut in 1/2 in. slices
3/4 c. crushed corn flakes or 1 c. potato chips
2 tsp. salt
1 1/2 tsp. paprika
1 1/2 c. shredded Sharp process cheese
Heat oven to 375 degrees.
Melt butter in jelly
roll pan in 375 degree oven. Add single layer of potatoes, turn once in butter.
Mix remaining ingredients, sprinkle over. Bake 1/2 hour or until done.
VEGETABLE RECIPE - 714
ESCALLOPED
TOMATOES
1 (2 1/2 lb.) can tomatoes
1 sm. onion chopped fine
1/4 c. butter
1 1/4 c. dry bread cubes
1/2 c. brown sugar
1 tsp. salt
1/8 tsp. pepper
Saute onion in butter.
Add bread cubes and sugar, cook slowly.
Stir in tomatoes and seasoning.
Place mixture in buttered shallow pan and bake 45 minutes in medium oven (350 degrees).
VEGETABLE RECIPE - 715
SWISS VEGETABLE MEDLEY
1 bag (16 oz.) frozen broccoli,
carrots, cauliflower combination (thawed and drained)
1 can (10 3/4 oz.) condensed cream of
mushroom soup
1 c. (4 oz.) shredded swiss cheese
1/3 c. sour cream
1/4 tsp. pepper
1 can Durkee french fried onions
Combine vegetables, soup, 1/2 cup cheese, sour cream, pepper and 1/2 can
onions.
Pour into quart casserole.
Bake covered at 350 degrees for 30 minutes. Top with remaining cheese and onions.
Bake uncovered, 5 minutes longer.
Makes
6 servings.
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