VEGETABLE RECIPE - 649
COLD
HERBED TOMATOES
6 sm. tomatoes, blanched, peeled
Dry tomatoes well and place in the following marinade for at least five hours:
2/3 c. oil
1/4 c. tarragon vinegar
1/4 c. chopped parsley
1/4 c. sliced green onions
1/2 tsp. thyme or marjoram
1 tsp. salt
1/4 tsp. pepper
1 clove garlic, minced
Serve on lettuce bed, cottage cheese with the tomato cut in an "X' so it opens slightly.
Dribble extra marinade over this.
The marinade has lots of green in
it so it makes pretty salad.
Serves 6.
VEGETABLE RECIPE - 650
BROCCOLI
ROYALE
32 Ritz crackers, crushed
1/4 c. melted butter
16 oz. broccoli, cooked and drained
1216 oz. processed cheese
Mix crackers with butter and set aside.
Reserve 1/2 cup.
Butter an 8x8 inch or 11x7 inch glass pan and press layer of crumbs in bottom.
Spread broccoli
over crust.
Spread shredded or sliced cheese over top of broccoli and sprinkle remaining crumbs on top.
Bake at 350 degrees for 30 minutes.
VEGETABLE RECIPE - 651
COUNTRY CABBAGE
1/2 head cabbage, coarsely chopped
3 tbsp. butter
1 tbsp. flour
Salt and pepper
Boil cabbage until tender.
Drain well.
Add butter, heat until melted. Sprinkle with flour, salt and pepper to taste.
Mix well.
VEGETABLE RECIPE - 652
FRIED ZUCCHINI WITH TOMATOES
1 med. zucchini
1 sm. onion, chopped
1 can tomatoes
3 tbsp. butter
1/2 c. Parmesan cheese
Cut unpeeled zucchini into 1/4 inch slices.
In large frying pan, cook onion in butter until clear.
Add zucchini, fry 10 minutes.
Add chopped tomatoes with juice.
Bring to boil.
Season with salt and pepper.
Simmer 20 minutes.
Top
with Parmesan cheese.
Heat until cheese melts.
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