VEGETABLE RECIPE - 688
ZUCCHINI
SURPRISE
2 med. zucchini's
1 c. Bisquick
1/2 c. chopped onion
1/2 c. grated Parmesan cheese
1 clove of garlic
1/2 tsp. salt
1/2 tsp. oregano
1/2 tsp. parsley
1/4 tsp. pepper
1/2 c. oil
4 eggs
Mix together all above ingredients except zucchini.
Slice zucchini, fold into mixture and spread into a greased pan.
Bake at 350 degrees for 2530 minutes.
VEGETABLE RECIPE - 689
CAULIFLOWER AU GRATIN
1 lg. head cauliflower
1/4 c. butter or margarine, divided
1/2 c. diced onion
1 1/2 c. (6 oz.) shredded cheddar cheese
1 c. (8 oz.) sour cream
1/4 tsp. salt
1/2 c. dried bread crumbs
Break cauliflower into sections.
Cook for 10 minutes in salted water.
Drain well.
Combine cauliflower with 2 tablespoons butter, onion, cheese, sour cream and salt.
Spoon into 1 1/2 quart casserole.
Melt remaining butter and toss
with bread crumbs.
Sprinkle over cauliflower mixture.
Bake at 350 degrees for
3040 minutes.
VEGETABLE RECIPE - 690
ASPARAGUS
CASSEROLE
2 (14 1/2 oz.) cans cut asparagus, drained
1 1/2 tbsp. butter, melted
1 tbsp. flour
3/4 c. milk
2/3 c. Cheddar cheese, grated
1/8 tsp. salt
1/2 c. Ritz crackers, crushed
1/2 tbsp. butter
Preheat oven to 325 degrees.
Place cut asparagus in casserole dish.
In small pan over medium heat, melt butter.
Add flour, then add milk gradually.
Cook slowly until thickened, stirring constantly.
Add cheese and salt.
Pour sauce
over asparagus, sprinkle with cracker crumbs and dot over top with butter.
Bake
40 minutes.
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