VEGETABLE RECIPE - 797
BROCCOLI AND RICE CASSEROLE
1 pkg. chopped broccoli (frozen)
1 c. instant rice
1 (8 oz.) jar Cheez Whiz
1 can cream of mushroom soup
1 tbsp. chopped onion
1/2 stick butter or margarine
Cook broccoli and rice according to directions.
Saute onion in butter.
Mix all ingredients and put in a casserole dish.
Bake at 350 degrees for 25 minutes.
VEGETABLE RECIPE - 798
GREEN BEAN CASSEROLE
2 (15 oz.) cans green beans
2 (10 oz.) cans cream of mushroom soup
1/2 tsp. pepper
1/2 tsp. salt
1 1/2 c. Durkee French fried onions
1.
Combine beans, soup, salt and pepper.
2.
Mix in 3/4 cup of Durkee onions.
3.
Bake uncovered at 350 degrees for 30 minutes.
4.
Top with remaining onions and bake for 5 minutes.
Serves 8.
VEGETABLE RECIPE - 799
CORN
PUDDING
1 (16 oz.) can cream corn
1/2 tsp. salt
Pepper to taste
3 tbsp. sugar
3 tbsp. flour
2 eggs (beaten)
2 c. milk
2 tbsp. butter
1 tbsp. nutmeg
1.
Mix together the corn, salt, pepper, sugar and flour, blend well.
2.
Add
in the beaten eggs and milk.
3.
Pour into a 1 1/2 quart casserole dish.
4.
Dot with butter and sprinkle the top with nutmeg.
5.
Bake at 325 degrees for 1
hour until firm.
Serves 6.
VEGETABLE RECIPE - 800
FRESH
VEGETABLE
MARINADE
1 c. vegetable oil
1/2 c. white wine vinegar
1/2 c. sugar
1 tbsp. dry Italian seasoning
2 tsp. dry mustard
1 tsp. salt
1 sm. head cauliflower
1 bunch (1 lb.) broccoli
1/2 lb. fresh mushrooms, sliced
2 med. green peppers, chopped
1 sm. red onion, thinly sliced and separated into rings
Mix first six (6) ingredients and pour over vegetables.
Chill at least 3
hours.
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