Category: Vegetable Dishes (Page 2 of 2)

1 can chick peas (mashed)
2-3 grated carrots
1-2 stalks celery, grated
½ grated onion
Oreagano, salt & pepper
Enough flour to bind ingredients

Oil your hands & form into patties. Pat into flour & place on hot grill or frying pan to seal. Reduce heat & cook.

3 cups coarsely shredded zucchini
2 eggs beaten
1 cup shredded cheese
½ cup onion chopped
1 cup Biscuit mix

Mix & form patties. Fry slowly in oil or butter.

4 slices white bread
2 tbsp butter
¼ cup finely chopped onion
1 can asparagus spears
4 slices Swiss cheese
3 eggs
½ tsp salt, pepper & curry
1 cup milk
½ cup light cream

Trim crusts from bread & cut in half. Generously butter bread & arrange in 8” square pan. Sprinkle onions over top. Arrange asparagus over bread. Top with cheese. Beat eggs with remaining ingredients. Pour over bread. Bake 20 min @ 450 or until puffy & firm.

2 pkgs hash browns
1 250 ml container sour cream
2 cans soup – mushroom &/or chicken
1 chopped onion
1 cup (or more) grated cheese

Mix together & put in greased casserole dish. Cover with crushed cornflakes & butter. Bake 30-45 min @ 350.

5 tbsp butter
5 tbsp flour
¾ cup milk
1 cup juice from canned asparagus
½ cup mayonnaise
3 can asparagus
5 hard boiled eggs, sliced
¾ cups toasted slivered almonds
¾ cup cracker crumbs

Melt butter in saucepan, add flour & blend. Add milk & juice. Cook over low heat, stirring until thick. Add mayonnaise. Arrange ½ of asparagus, eggs & almonds in 9×13 glass dish. Cover with ½ the sauce. Repeat. Top with cracker crumbs. Bake 30 min @ 350.
*Would be good with sliced mushrooms &/or cooked bacon bits.