Other recipes in this category
  • Eggplant-zucchini Parmigiana
    1/2 c. chicken broth
    1/2 c. coarsely chopped celery
    1/2 c. chopped onion
    1 clove garlic minced
    2 lg. tomatoes chopped
    1/3 c. tomato paste
    1 tsp. basil
    1/4 tsp. rosemary crushed
    1/8 tsp. pepper
    1 med. eggplant
    2 c. sliced zucchini
    1 c. cottage cheese drained
    1/2 c. shredded Mozzarella cheese
    1/4 c. Parmesan cheese grated
    For tomato sauce in a medium saucepan combine chicken broth celery onion and garlic. Bring to boiling reduce heat. Simmer uncovered for 5 minutes. Stir in chopped tomatoes tomato paste basil rosemary and pepper. Return mixture to boiling reduce heat. Simmer uncovered for 15 minutes stirring occasionally. Meanwhile peel eggplant. Cut into 1/2-inch slices halve slices. In a Dutch oven or large saucepan bring 1/2 inch of water to boiling. Add eggplant and zucchini slices simmer covered for 4 minutes. Remove vegetable slices from Dutch oven drain in paper towels. pat dry. Place eggplant and zucchini in casserole dish. Spoon cottage cheese atop. Pour tomato sauce over. Sprinkle with Mozzarella and Parmesan cheeses. Bake uncovered in 350 degree oven for 20 to 25 minutes or until heated through.
  • Broccoli - Cauliflower
    1 head broccoli
    1 head cauliflower
    1 med. red onion diced
    1 c. grated cheese
    1/2 lb. bacon fried
    --DRESSING--
    3/4 c. salad dressing
    3 tbsp. wine vinegar
    1/4 c. or 3 pkgs. artificial sweetener
    Cut broccoli and cauliflower into small pieces and combine with onion and cheese. Refrigerate. Mix dressing and refrigerate. Cut bacon when ready to serve. Add crisp bacon and dressing to chilled mixture. Sedan
  • Vegetable Casserole
    1 (10 to 12 oz.) box of frozen french
    style cut beans
    1 (10 to 12 oz.) box of whole kernel
    corn
    1/2 c. mayonnaise
    1/2 c. sharp cheddar cheese shredded
    1 1/2 c. med. green pepper chopped
    1/2 c. celery chopped
    1/2 c. onion chopped
    Defrost vegetable and dry off a bit between paper towels. Then mix all ingredients together well. Bake in greased casserole (2 qt.) with 1 cup soft bread crumbs and 2 tablespoon butter on top. 350 degrees for 25 - 30 minutes. A wonderful dish to take when you go to a friends house or potluck supper.
  • Broccoli Souffle
    1 bag frozen broccoli (or 2 sm. boxes)
    1 can cream of celery soup
    2 eggs beaten
    1/2 c. chopped onion
    Stir together in a casserole dish. Top with 1 c. grated Cheddar cheese
    10-12 crumbled smashed Ritz crackers
    Pat of butter
    Bake at 350 degrees for 25-35 minutes.
  • Cauliflower With Cheese Sauce
    1 head cauliflower
    1/2 c. milk
    10 1/4 oz. can cream of mushroom soup
    1/2 tsp. prepared mustard
    1/8 tsp. pepper
    8 oz. (2 c.) shredded American cheese
    Simmer whole cauliflower in small amount of water in covered saucepan for 15 to 20 minutes or until tender. In small saucepan combine milk soup mustard and pepper blend until smooth. Cook and stir until mixture is heated through. Add cheese and continue to cook over low heat until cheese melts. Pour sauce over hot cauliflower. 6 servings. MICROWAVE DIRECTIONS Place cauliflower in 2 quart glass casserole add 1/4 cup water. Cover and microwave on HIGH for 8 to 10 3/4 minutes. Let stand covered for 10 minutes. Drain liquid. In glass bowl combine remaining ingredients except cheese. Microwave at HIGH for 3 to 4 minutes or until heated through stirring halfway through cooking. Add cheese and continue to microwave on HIGH until cheese is melted 1 to 2 minutes stirring every minute during cooking.