VEGETABLE RECIPE - 782
STEWED OKRA AND
TOMATOES
1 med. green pepper, chopped
1 lb. okra, fresh*
1 lb. peeled tomatoes, chopped**
1/2 tsp. pepper
2 slices bacon
1 lg. onion, chopped
1 tsp. salt
*(Substitute frozen).
**(Substitute 16 ounces stewed tomatoes).
Fry bacon until crisp, remove and saute pepper and onion in bacon grease until tender. Crumble bacon and add with all other ingredients.
Cover and cook for 35 minutes.
Then uncover and cook for 5 minutes more.
If substitute items are used reduce cooking time about 5 minutes.
VEGETABLE RECIPE - 783
BEST COMPANY TOMATO DISH
2 cans peeled tomatoes
1 sm. chopped onion
3/8 c. sugar
Celery salt (liberal shakes) Lawry seasoning salt or tony's
Louisiana seasoning (liberal sprinkling)
1 tsp. crushed basil
23 slices white bread, torn in pieces
Bread crumbs
Grated cheese
Saute onions in large skillet. Turn off heat and add all other ingredients
except bread crumbs and cheese.
Put into greased casserole, top with cheese and bread crumbs.
Bake at 350 degrees until bubbly, then turn down heat to 250 degrees for 15 minutes.
Serve with roast beef and wild rice.
VEGETABLE RECIPE - 784
EGGPLANT
AND TOMATO PARMESAN
1 lg. eggplant
2 tbsp. salad oil
12 cloves garlic, minced
1 tbsp. flour
1 lb. can stewed tomatoes, undrained
1 tsp. salt
1 tsp. sugar
1/2 tsp. paprika
1/8 tsp. pepper
1/4 tsp. basil
Parmesan cheese
Peel and cut up eggplant.
Simmer, covered, in small amount of boiling, salted water for about 5 minutes. Drain thoroughly.
In hot oil in skillet, saute garlic until golden.
Stir in flour, stewed tomatoes, salt, sugar, paprika,
pepper and basil.
Cook, stirring over medium heat until mixture boils and is slightly thickened.
Mix eggplant with other ingredients, place in greased casserole and top with grated Parmesan.
Bake 20 minutes in 375 degree oven.
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