VEGETABLE RECIPE - 601
BROCCOLI AND CORN SCALLOP
2 tbsp. chopped onion
2 tbsp. oleo
1 tbsp. flour
1 1/2 c. milk
8 oz. pkg. shredded Jack cheese
12 oz. can whole kernel corn
1 c. cracker crumbs
2 (10 oz.) pkg. frozen broccoli spears, cooked and drained
Saute onion in 1 tablespoon oleo and blend in flour.
Gradually add milk,
stirring constantly until thick.
Add cheese, stirring until cheese is melted. Stir in corn and 1/2 cup crumbs.
Arrange broccoli in 7x11 inch dish.
Pour
cheese mixture over broccoli.
Toss remaining crumbs and oleo and sprinkle over casserole.
Bake at 350 degrees for 30 minutes.
Serves 8.
VEGETABLE RECIPE - 602
CUCUMBERS
WITH
SPICED
YOGURT
1 med. cucumber, peeled & halved lengthwise, seeded, thinly sliced
1 c. plain yogurt
1 1/2 tsp. minced jalapeno chili
1/8 tsp. ground cumin
Cayenne pepper
Combine first 4 ingredients in medium bowl.
Season with salt and cayenne pepper.
Toss well.
(Can be prepared 4 hours ahead.
Cover and refrigerate.) This is a great side dish with beef or fish.
Serves 4.
VEGETABLE RECIPE - 603
TOMATOES
VINAIGRETTE
12 thick slices tomatoes
1 c. olive oil
1/3 c. wine vinegar
2 tsp. crushed oregano leaves
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. dry mustard
2 cloves garlic, crushed
6 lettuce cups
Minced green onion
Minced parsley
Arrange tomato slices in square baking dish, 8"x8"x2".
Combine oil, vinegar and next five seasonings; spoon over tomatoes.
Cover.
Chill 2 to 3 hours,
spooning dressing over tomatoes occasionally.
To serve, arrange tomato slices
in lettuce cups and sprinkle with minced green onion and parsley.
Drizzle each salad with small amount of dressing.
(Great instead of salad and you can do ahead.)
Serves 6.
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