VEGETABLE RECIPE - 785   ZUCCHINI AND TOMATO STIRFRY

 

2 tbsp. vegetable oil

2 med. onions, sliced

4 med. zucchini, sliced

2 lg. tomatoes, cut into wedges

1 (4 oz.) can sliced mushrooms, drained

1/2 tsp. salt

1/4 tsp. pepper

 

Pour oil into wok or large skillet.   Stirfry over high heat (350 degrees) for

6 to 8 minutes.   Cover, reduce heat and simmer 5 minutes.

 

 

VEGETABLE RECIPE - 786   VEGETABLE MEDLEY STIRFRY

 

3 tbsp. vegetable oil

1 sm. head cabbage, coarsely shredded

1 med. red onion, sliced

1 lg. carrot, cut diagonally into thin slices

2 med. tomatoes, cut into wedges

1 tbsp. dill weed

1/4 tsp. salt

1/4 tsp. cracked black pepper

 

Pour oil around top of a preheated wok or large skillet.   Allow to heat at

mediumhigh (325 degrees) for 2 minutes.    Add cabbage, onion and carrots.   Stir fry for 4 minutes.             Add remaining ingredients and stirfry 1 to 2 minutes.

Yield:   6 to 8 servings.

 

 

 

VEGETABLE RECIPE - 787   EGG PLANT ZUCCHINI PARMIGIANA

 

1/2 c. chicken broth

1/2 c. coarsely chopped celery

1/2 c. chopped onion

1 clove garlic, minced

2 lg. tomatoes, chopped

1/3 c. tomato paste

1 tsp. basil

1/4 tsp. rosemary, crushed


1/8 tsp. pepper

1 med. eggplant

2 c. sliced zucchini

1 c. cottage cheese, drained

1/2 c. shredded Mozzarella cheese

1/4 c. Parmesan cheese, grated

 

For tomato sauce; in a medium saucepan combine chicken broth, celery, onion,

and garlic.   Bring to boiling; reduce heat.   Simmer, uncovered, for 5 minutes.

Stir in chopped tomatoes, tomato paste, basil, rosemary, and pepper.   Return mixture to boiling; reduce heat.              Simmer uncovered, for 15 minutes, stirring occasionally.   Meanwhile, peel eggplant.   Cut into 1/2inch slices; halve

slices.   In a Dutch oven or large saucepan bring 1/2 inch of water to boiling. Add eggplant and zucchini slices; simmer, covered, for 4 minutes.       Remove vegetable slices from Dutch oven; drain in paper towels.               pat dry.                  Place eggplant and zucchini in casserole dish.                Spoon cottage cheese atop. Pour tomato sauce over.          Sprinkle with Mozzarella and Parmesan cheeses.             Bake, uncovered, in 350 degree oven for 20 to 25 minutes or until heated through.

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