VEGETABLE RECIPE - 668
ZUCCHINI
ROMA
5 med. zucchini
1/4 c. flour
1 tsp. salt
1 tsp. oregano
1/4 tsp. ground pepper
1/4 c. olive oil
2 sliced tomato
1 c. sour cream
1/2 c. Parmesan cheese
Wash and scrub zucchini well and cut into thin round pieces.
Combine flour with half the salt, pepper and oregano in a bowl.
Coat zucchini slices in
mixture.
Heat oil in a skillet and saute zucchini until brown.
Place zucchini
in a greased baking dish and top with tomato.
Combine sour cream and the rest
of the salt, oregano and pepper and spread over tomato slices.
Bake 30 minutes
at 350 degrees.
VEGETABLE RECIPE - 669
CABBAGE
CREOLE
1 lg. cabbage
1 lb. ground chuck
1 bell pepper
1/2 onion
1 can stewed tomatoes
1 can Rotel
1 can Cheddar cheese soup
1 can corn
1 can kidney beans, drained (optional)
Brown onion, bell pepper and ground chuck.
Cook until done and drain all remaining grease.
Cut up cabbage.
Add all ingredients and simmer for 3040 minutes.
VEGETABLE RECIPE - 670
MOE'S SCALLOPED
CORN
1 lb. frozen corn
2 eggs
2 tbsp. flour
1/2 c. milk
Salt & pepper
Bits of butter on top
Bake at 350 degrees for 30 minutes.
|