VEGETABLE RECIPE - 731
SPINACH
BALLS
2 (10 oz.) pkg. frozen spinach, chopped
2 c. seasoned (any flavor) croutons
1 c. parmesan cheese, grated
4 eggs, slightly beaten
1/2 c. salt free butter, softened to room temperature
1/2 tsp. white pepper
1/4 tsp. nutmeg
Cook spinach according to package directions.
drain well.
Place in strainer
and use back of spoon to press out water.
In blender, grind croutons into fine crumbs.
Mix thoroughly spinach, crumbs, cheese (I use Sargento's), eggs,
butter, and seasonings.
Shape into balls, about 1" in diameter, on a cookie
sheet
lined with waxed paper.
Freeze about 1 hour.
Remove from freezer and place in airtight containers.
(Can be frozen up to 6 weeks)
To serve, place
on an ungreased cookie sheet.
Bake in preheated oven of 350 degrees
400
degrees F. or 10
15 minutes until firm.
VEGETABLE RECIPE - 732
VEGETABLE
MEDLEY
My Sweet Potato, do you carrot all for me? You are the apple of my eye, with your radish hair and turnip nose. My heart beets for you. My love for you is strong as onions. If we cantaloupe, lettuce marry. and we will be a happy pear!
VEGETABLE RECIPE - 733
VEGETABLE
CASSEROLE
1 (10 to 12 oz.) box of frozen french style cut beans
1 (10 to 12 oz.) box of whole kernel corn
1/2 c. mayonnaise
1/2 c. sharp cheddar cheese, shredded
1 1/2 c. med. green pepper, chopped
1/2 c. celery, chopped
1/2 c. onion, chopped
Defrost vegetable and dry off a bit between paper towels.
Then mix all ingredients together well.
Bake in greased casserole (2 qt.) with 1 cup soft bread crumbs and 2 tablespoon butter on top.
350 degrees for 25
30 minutes.
A wonderful dish to take when you go to a friends house or potluck supper.
VEGETABLE RECIPE - 734
ZUCCHINI
CASSEROLE
Zucchini, sliced Tomatoes, sliced Onion, sliced Peppers, sliced Cheese slices Tomato sauce Cheese, grated
Layer in casserole.
Put slice of cheese between each layer.
Top with tomato sauce; add bit of basil and garlic powder.
Sprinkle grated cheese and butter over top.
Bake 1 hour at 350 degrees.
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