VEGETABLE RECIPE - 653
ZESTY ZUCCHINI BAKE
1 lb. Italian sausage or ground beef
3 med. onions, sliced
1 clove garlic, crushed
1/3 c. oil
1 (28 oz.) can tomatoes
2 tsp. salt (optional)
1/8 tsp. pepper
2 tsp. oregano
1 tbsp. wine vinegar
8 med. zucchini (3 lb.), sliced 1/4
inch thick
3 tbsp. grated Parmesan cheese
Saute onions and garlic with sausage until browned.
Add crushed tomatoes, seasonings and vinegar.
Bring to a boil and simmer 1 minute.
Arrange zucchini slices in a greased 3quart casserole.
Top with tomato and meat mixture.
Sprinkle with cheese.
Bake at 400 degrees for 1 hour or until tender.
Makes 10
cups or 810 servings.
VEGETABLE RECIPE - 655
TEXAS CABBAGE
8 slices Canadian bacon
2 lg. onions, chopped
1 lg. cabbage, chop coarsely
1/4 c. brown sugar
Chicken bouillon granules
In a large pot, saute Canadian bacon with onions.
Add chopped cabbage, sugar and chicken granules to taste.
Cover and simmer, stirring occasionally, until cabbage is limp.
VEGETABLE RECIPE - 656
CABBAGE
RECIPE
1 head of cabbage
1 lg. onion
1 lg. bell pepper
Cut up and mix together.
Pour 1 cup of sugar over cabbage.
1 c. vinegar
3/4 c. of salad oil
1 tsp. celery seed
1 tsp. dry mustard
1 tbsp. salt
Pour over cabbage after cool.
Do Not Stir.
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