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.
VEGETABLE RECIPE - 686
SUMMER SQUASH MEDLEY
2 tbsp. margarine
2 med. yellow squash, sliced 1/4"
thick
2 med. zucchini, sliced 1/4" thick
1/2 red bell pepper, cut into strips
3/4 tsp. vegetable magic seasoning, cajun style
1/4 tsp. salt
In large skillet, melt margarine.
Add squash, zucchini and pepper strips.
Saute over medium heat until crisp (about 5 minutes).
Remove from heat; stir in seasonings.
VEGETABLE RECIPE - 687
BROCCOLI
HOT
DISH
1 (10 oz.) pkg. frozen chopped broccoli
1 can cream of chicken soup
1 tbsp. flour
1/2 c. sour cream
1/4 c. grated carrot
Dash of pepper
1/4 tsp. salt
1 tbsp. onion, chopped
1/4 c. seasoned croutons
2 tbsp. melted margarine
Cook broccoli according to package directions.
Drain.
In a bowl mix together soup and sour cream.
Add broccoli, flour, carrot, salt, pepper and onion.
Mix. Put mixture in a greased 1 1/2 quart baking dish.
Arrange croutons on top
along outside edges.
Drizzle croutons with melted margarine.
Bake uncovered at
350 degrees for 3035 minutes.
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