VEGETABLE RECIPE - 770
BROCCOLI CORN BAKE
1 (16 oz.) can creamstyle corn
1 (10 oz.) pkg. chopped broccoli (if
frozen, thawed)
1 egg, beaten
1/2 c. crackers, crushed
1 tbsp. onion (instant minced)
2 tbsp. margarine, melted
1/2 tsp. salt
1/4 tsp. pepper
Combine all these ingredients and pour into one quart buttered casserole dish.
1/2 c. crushed saltine crackers
4 tbsp. melted margarine
Sprinkle over vegetables.
Bake, uncovered, at 350 degrees for 35 to 40 minutes or until well heated.
Serves 4 to 6.
VEGETABLE RECIPE - 771
EASY
CORN
CASSEROLE
1 (16 oz.) can corn, drained
1 (16 oz.) can creamed corn
1 c. sour cream
2 eggs
1/2 c. Cheddar cheese
1 box sm. corn bread mix
Mix all ingredients together.
Melt 1/2 stick margarine in casserole; pour mixture in casserole.
Bake at 350 degrees about 1 hour or until center tests firm.
VEGETABLE RECIPE - 772
STUFFED
TOMATOES
6 med. tomatoes
1 pt. fresh mushrooms, chopped
2 tbsp. butter or margarine
1/2 c. dairy sour cream
2 beaten egg yolks
1/4 c. dry bread crumbs
1 tsp. salt Dash pepper Dash thyme
Cut stem end from tomatoes; scoop out pulp.
Turn shells upside down to drain. Chop pulp fine; measure 1 cup; set aside.
Cook mushrooms in the butter or margarine until tender.
Combine sour cream and egg yolks.
Add to mushrooms
with the tomato pulp; mix well.
Stir in the crumbs, salt, pepper and thyme.
Cook and stir until mixture thickens and boils.
Place tomato shells in 10 x 6 x
1 inch baking dish.
Spoon mushroom mixture into tomatoes.
Combine 1 tablespoon melted butter and 3 tablespoons fine dry bread crumbs; sprinkle atop tomatoes.
Bake in moderate oven (375 degrees) for 25 minutes.
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