Vegetable Recipes - Vegetables Recipes

Vegetable Fried Rice

Ingredients :
1 tbsp. oil
3 eggs, beaten
2 cups water
1 pkg. (16oz) frozen stir-fry vegetables, thawed
1/4 cup soy sauce
1 chicken bouillon cube
2 cups MINUTE White Rice uncooked 

Instructions : 
1) Heat oil in large skillet on medium heat. Add eggs; cook until set 
stirring occasionally. Remove from skillet. 

2) Add 2 cups water, vegetables, soy sauce and bouillon; bring to 
boil. Stir in rice; cover. Remove from heat. Let stand 5 minutes. 
Stir in egg. Serve immediately. 

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. 

VEGETABLE SOUP

Beef bones, several pounds*
1-2 pounds stew beef
1 c. carrot pieces
3 stalks celery, chopped
Celery leaves, 
1 c. green peas
1 c. corn
1 c. cooked dried beans, kidney or navy beans
1 c. lima beans
1 sm. head green cabbage, coarsely shredded
3 good sized onions, coarsely chopped
1 sm. rutabaga or several sm. white turnips, cubed
1 c. string bean pieces
1 qt. canned tomatoes, including the juice
Salt and pepper to taste

Brown bones and stew beef using only enough fat to keep from 
sticking. Put in stock pot and cover with water. Boil to make a 
stock, skimming as necessary. Remove the bones and add remaining 
ingredients. If more liquid is needed, add additional tomato juice. 
Cook until vegetables are desired doneness. 

Vine Ripened Tomatoes Provencal

      6 md vine ripened tomatoes; cut 
           -in half
      2 tb parsley; minced
      2 tb fresh lemon juice
      2 ts olive oil
      1 tb garlic; finely minced
      2 ts chives; minced
      1 ts thyme; minced
      2 tb low-salt chicken broth; 
           -lowfat
    1/2 c  dry bread crumbs
      1    fresh ground pepper; and
      1    salt; to taste
	
1. Preheat the oven to 400 degrees. Prepare the tomatoes and set aside.

2. Combine the remaining ingredients except for the bread crumbs, 
pepper and salt. Add the bread crumbs and mix well. Season with 
pepper and salt and spread the mixture evenly over each tomato half.

3. Place the tomatoes in a baking dish and bake until the top is 
slightly browned, about 10 minutes.

Vegetable Latkes

2 lg Idaho potatoes 
2 md Carrots 
2 md Zucchini 
1 lg Yellow onion, finely chopped 
2 Eggs 
1/4 ts Pepper 
1 1/2 ts Salt 
1/4 c Flour 
Oil for frying
	
1. Pare and coarsley shred potatoes and carrots. 
Shred zucchini. Place in  a bowl with onion. 

2. Combine eggs, egg whites, salt and pepper; stir into 
vegetable mixture.  Sprinkle flour over top; stir to mix. 

3. Heat non-stick griddle, or heavy skillet to medium-high. 
Brush with oil. Drop batter by heaping tablespoonfuls onto 
griddle. Flatten slightly. Cook until browned.  Turn, brown 
other side, adding a little oil as necessary. 

4. Drain on paper towels and keep warm until ready to 
serve. Serve with applesauce or cranberry sauce or 
combination for dipping.

TOMATOES STUFFED WITH SHRIMP

6 medium sized tomatoes
1/2 teaspoon minced parsley
1 can shrimps, halved
1/2 teaspoon salt
1/2 teaspoon minced onion
2 tablespoons butter
2 slices bread, crumbed
A few grains of paprika
1/2 teaspoon green pepper, minced
	

Add a few more dry, buttered bread crumbs. cut off the tops of the 
tomatoes; scoop out the centers; add the other ingredients except the 
shrimps. Heat the butter boiling hot; fry the shrimps; then add to 
the tomatoes; fill the tomatoes with the mixture; dust the tops with 
the buttered crumbs, and bake 20 minutes in a moderate oven.

TOMATOES STUFFED WITH HAM

Tomatoes, Ham, mustard, onion, parsley, bread crumbs	

Scoop out the center of large, firm tomatoes; mix the pulp with some 
finely chopped boiled ham that has been seasoned with prepared 
mustard; add to this mixture one onion, chopped very fine, some 
chopped parsley and bread crumbs; put back in shells and bake until 
tender; serve at once.

TOMATOES SPANISH STYLE

Peel and slice 1 quart of tomatoes (or use one 3-lb. can). Remove 
seeds, and cut in small pieces 3 bell peppers; boil till tender 4 
onions; add tomatoes and peppers to onions, and simmer 1 hour; season 
with 2 level teaspoons salt and 1/2 teaspoon black pepper; cool, and 
keep on ice for several hours. Prepare two cups of stale bread 
crumbs; take 6 tablespoons of butter, lard or Wesson Snowdrift oil. 
Fill a baking dish with alternate layers of tomatoes and bread 
crumbs; moisten each layer with oil; cover top with bread crumbs, and 
bake in a slow oven for 1 hour. If desired, three tablespoons of 
sugar may be added to the mixture while it is cooking the first time.

TOMATO HASH

1 1/2 cups bread crumbs
1 tablespoon butter
2 cups tomatoes
1 onion, chopped
1 tablespoon meat gravy
1 cup chopped meat of any kind
1/2 cup tender corn, either fresh or canned
Mix thoroughly; fry or bake until brown.
	

TOMATO GOULASH

Take 1 pint of fresh or canned tomatoes, 2 pounds of lean beef cut 
into small strips, 3 large onions, sliced, 2 tablespoons drippings, 1 
pint of shredded cabbage, 7 small potatoes, 1 teaspoon salt, 1 
teaspoon paprika, 1 cup of water, and 1 cup of milk. Place the 
drippings in a kettle; when smoking hot, add the meat; when the meat 
is brown, remove from the kettle, and put in the onions and cabbage; 
then put in the meat and the tomatoes; add the seasonings and the 
water; cook very slowly until the meat is tender; then add the 
potatoes; when they are done, add the milk; boil up once and serve.

	

Zucchini patties

Submitted by Natalie

5 - 7 cup peeled, grated, drained zucchini or
mixed zucchini (green, yellow, any shape)
1/2 Cup flour
1/2 cup bread crumbs or flour
1/2 Tsp salt 
1 beaten egg
5 - 7 tbsp. olive or salad oil

1. Grate zucchini very finely and pour off the juice. 
2. In a bowl, combine together flour, grated, drained
zucchini, salt, beaten egg.

3. Make patties from this mixture. Roll them in the bread
crumbs or flour coating them completely.

4. Add oil to skillet; Heat oil in skillet over medium heat,
rotate skillet to coat with oil. Add patties. Place over a
medium- high heat and when hot fry the patties for approx.
5-6 minutes per side or until done to suit your taste, or
until zucchini begins to brown and is tender-crisp. When
all patties will be fried, return zucchini patties to
skillet, heat through.

5. Serve with Tomato sauce, or Soy sauce. Very good with
sour cream on each patty.