VEGETABLE RECIPE - 739
BROCCOLI
SOUFFLE
1 bag frozen broccoli (or 2 sm. boxes)
1 can cream of celery soup
2 eggs, beaten
1/2 c. chopped onion
Stir together in a casserole dish.
Top with: 1 c. grated Cheddar cheese
1012 crumbled, smashed Ritz crackers
Pat of butter
Bake at 350 degrees for 2535 minutes.
VEGETABLE RECIPE - 740
BAKED HASH BROWNS
3/4 c. sour cream
1 1/2 c. shredded Cheddar cheese
1 can Durkee fried onion rings
1 lb. frozen hash browns
1 can cream of celery soup
1/4 tsp. pepper
1/4 tsp. seasoned salt
1/4 c. milk
In a bowl combine 1/2 cup of cheese, 1/2 can of the onion rings, can of cream
of celery soup, milk and sour cream.
Mix well and add hash browns and mix until potatoes are coated with mixture.
Pour into 9 x 13 inch baking dish.
Cover
with foil and bake at 375 degrees for 45 minutes to 1 hour.
After baking time add the rest of the cheese and onion rings to top and bake an additional 515 minutes to brown onion rings and melt cheese.
VEGETABLE RECIPE - 741
ZUCCHINI
FRITTERS
1 1/2 c. flour
2 tsp. baking powder
3/4 tsp. salt
1 c. milk
1 egg, beaten
1 c. zucchini, shredded
Oil for deep frying
In bowl mix first 3 ingredients.
Mix milk, egg and zucchini.
Add to flour mixture; mix.
Drop by tablespoon into deep heated oil.
Fry 34 minutes (golden brown).
Serve hot.
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