VEGETABLE RECIPE - 758
MUSHROOM, ONION AND PEPPER SAUTE
2 lg. green peppers, seeded and cut into strips
2 lg. onions, sliced
2 c. fresh mushrooms, sliced
2 tbsp. oil
Salt and pepper
Heat oil in large skillet and saute until vegetables are tender, salt and
pepper.
Tasty side dish for steaks or hamburgers.
VEGETABLE RECIPE - 759
SCALLOPED
ONIONS AND ALMONDS
4 c. sliced raw onions, 1/2 inch thick
1/2 c. blanched slivered almonds
1 (10 1/2 oz.) can cream of mushroom soup
Salt
1/2 c. packaged corn flake crumbs
2 tbsp. melted margarine
Cook onion slices in boiling salted water until tender and drain.
Alternate layers of onion, almonds and soup in a greased shallow 1 quart baking dish. Sprinkle each layer with salt.
Combine corn flake crumbs with butter; sprinkle over onion mixture.
Bake at 350 degrees for 20 minutes or until crumbs are browned.
Makes 6 servings.
VEGETABLE RECIPE - 760
ITALIAN
BAKED
SPINACH
1 1/2 tbsp. melted margarine
1/2 c. chopped onions
Melt margarine in large skillet over mediumhigh heat.
Add onions and saute until golden. Remove from heat. 2 (10 oz.) pkgs. chopped spinach
1 oz. Parmesan cheese
3/4 c. Ricotta cheese
1/4 tsp. ground nutmeg
Salt and pepper to taste
1/8 tsp. garlic powder
1 (8 oz.) can tomato sauce
1/2 tsp. oregano
1/2 tsp. basil
Cook spinach only until separated.
Drain well.
Stir in Parmesan, Ricotta, nutmeg, salt, pepper, garlic powder.
Spoon into 9inch pie pan that has been sprayed with an nonstick cooking spray.
Smooth top of mixture with back of a spoon.
Combine tomato sauce, oregano, and basil.
Spread evenly over spinach mixture.
Bake, uncovered, for 25 minutes in 350 degree oven.
Let stand 5 minutes before serving.
Serves 4.
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