VEGETABLE RECIPE - 792
BROCCOLI
PUFF
1/2 c. chopped onions
2 tbsp. butter or margarine
1 (10 3/4 oz.) can condensed cream of mushroom soup
2 c. cooked rice
1 (10 oz.) pkg. frozen chopped broccoli, cooked and well drained
1 tsp. Worcestershire sauce
1/2 tsp. thyme
2 c. grated Cheddar cheese
4 eggs, separated
Saute onions in butter until tender.
Stir in soup, rice, broccoli and
seasonings.
Turn into a greased shallow 2 quart casserole.
Bake at 400 degrees for 20 minutes.
Beat egg yolks until thick and lemon colored; add cheese.
Beat egg whites until soft peaks form; fold in egg yolk mixture.
Remove casserole
from oven; stir.
Spread egg mixture over top.
Bake 15 minutes longer or until golden brown.
Makes 4 servings.
VEGETABLE RECIPE - 793
EGGPLANT
CASSEROLE
1 lg. eggplant cubed and cooked until
tender
1 egg
2 or 3 slices day old bread, broken in sm. pieces
Grated Cheddar cheese
Salt and pepper
Drain eggplant
add bread, eggs and seasoning and stir together.
Place 1/2 in greased casserole.
Sprinkle with half of cheese.
Add 1/2 can of mushroom soup. Put rest of eggplant mixture into casserole and add balance of mushroom soup and cheese.
Bake at 325 degrees for 20 to 30 minutes.
VEGETABLE RECIPE - 794
SWEET POTATO CASSEROLE
POTATO MIXTURE:
3 c. cooked sweet potatoes
1 c. sugar
2 eggs
1/2 tsp. salt
1/2 c. evaporated milk
1/2 stick softened margarine
TOPPING:
1/3 c. butter
1/3 c. brown sugar
1/2 c. coconut
1/3 c. chopped nuts
1/2 c. flour
Mash sweet potatoes and margarine together.
Beat eggs, add milk, salt and
sugar to egg mixture.
Beat again.
Fold egg mixture into potatoes.
Mix topping ingredients together and crumble over sweet potato mixture.
Bake at 350 degrees for 30 minutes.
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