VEGETABLE RECIPE - 683
STIRFRY
ZUCCHINI
3 c. diced zucchini
1/2 c. diced green pepper
1/2 c. diced onion
1 carrot, grated
1 c. celery, sliced diagonally
2 tbsp. vinegar
2 tbsp. granulated sugar
Soy sauce to taste
1 med. tomato, diced (for garnish)
3 slices bacon (for garnish)
Fry bacon until crisp.
Remove and place on a paper towel to drain.
Place
diced zucchini, green pepper, onion, and celery in skillet; stir fry for 5 to 7
minutes.
Add vinegar and sugar; stir well.
Add soy sauce to taste.
Garnish with chopped tomato; crumble bacon over top.
Serves 6.
VEGETABLE RECIPE - 684
SWEET SOUR RED CABBAGE
1 med. head red cabbage
4 slices bacon, diced
1/4 c. brown sugar
2 tbsp. flour
1/2 c. water
1/4 c. vinegar
1 tsp. salt
1/8 tsp. pepper
1 sm. onion, sliced
Cook 5 cups shredded cabbage in salted water with 2 tablespoons vinegar or lemon juice, about 10 minutes; drain.
Fry bacon, drain of fat all but 1 tablespoon bacon drippings.
Stir in sugar and flour, add water and vinegar,
salt, pepper and onion.
cook about 5 minutes until thick.
Add bacon and sauce
mixture to hot cabbage.
Stir gently and heat through.
Serves 6.
VEGETABLE RECIPE - 685
BAKED
ZUCCHINI
1 1/2 to 2 lb. zucchini
Salt to taste
1 lg. onion
1 c. bread crumbs
1/2 lb. grated cheese
1 or 2 eggs
1 c. milk
Grind or grate squash and steam in frying pan with oil enough to keep from sticking.
Add onions, cut fine.
Cook 10 to 15 minutes.
Cool slightly before adding milk and bread crumbs and part of cheese.
Add wellbeaten egg and some cheese.
Put in baking dish, top with bread crumbs and cheese.
Bake at 325 degrees for 30 to 45 minutes.
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