VEGETABLE RECIPE - 671
TOMATOES
VINEGARETTE
6 lg. tomatoes, peeled and sliced
1/2 lb. fresh mushrooms, cleaned and chopped
1/4 c. green onions, chopped
1 clove garlic, crushed
1/4 c. wine vinegar
2/3 c. vegetable oil
1/4 c. finely chopped parsley
1 tsp. salt
1 tsp. dill
1 tsp. basil leaves
1/4 tsp. pepper
Put sliced tomatoes in dish.
Mix remaining ingredients together; pour over tomatoes.
Refrigerate 1 to 2 hours before serving.
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VEGETABLE RECIPE - 672
BROCCOLI
JENNIFER
1 (10 oz.) pkg. frozen chopped broccoli thawed and drained
1 can cream of mushroom soup
1/2 c. mayonnaise
1/2 c. grated cheese
1 sm. onion, chopped
1 beaten egg
1 tbsp. melted butter
18 crushed Ritz crackers
Combine first 6 ingredients in buttered 1 quart baking dish.
Mix melted butter and crackers; sprinkle on top.
Bake at 350 degrees approximately 35 minutes. Administration
VEGETABLE RECIPE - 673
BROCCOLI
AUGRATIN
1 1/2 lbs. broccoli
1 can condensed Cheddar cheese soup
1/4 c. milk
1 c. Bisquick
1/4 c. firm margarine
Bring 1 inch of salt water to boiling; add broccoli.
Cook until stems are tender 12 to 15 minutes; drain.
Arrange broccoli in ungreased baking dish. Heat oven to 400 degrees.
Beat soup and milk with hand beater until smooth; pour over broccoli.
Mix remaining ingredients until crumbly, sprinkle over cheese sauce.
Bake until crumbs are very light brown, about 20 minutes. Physical Therapy
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