Here's an assortment of recipes for vegetable dishes - don't forget to eat your veggies!
* Exported from MasterCook II *
Broccoli Kugel
Recipe By : Mrs. Reiss
Serving Size : 16 Preparation Time :0:00
Categories : Vegetable
Amount Measure Ingredient -- Preparation Method
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20 ounces broccoli -- chopped
1/2 tablespoon margarine
1 tablespoon onion soup mix
1 1/2 tablespoons flour
1/2 cup water -- or pareve milk
1/2 cup mayonnaise
3 eggs -- beaten
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* Exported from MasterCook II *
Cole Slaw
Recipe By : Sarah Goldstein
Serving Size : 10 Preparation Time :0:00
Categories : Vegetable
Amount Measure Ingredient -- Preparation Method
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1 small head of cabbage
1 small onion
2 stalks celery
1 green pepper
1 carrot
1 1/2 cups mayonnaise
1 tablespoon lemon juice
1/2 teaspoon salt
1/2 teaspoon pepper
Shred and combin the first 5 ingredients.
Mix together the last 4 and pour over the vegetables.
Refrigerate and serve.
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* Exported from MasterCook II *
Cranberry Relish
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Vegetable
Amount Measure Ingredient -- Preparation Method
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12 ounces cranberries
1 orange
1 cup sugar
Put cranberries and orange through food processor. Stir in
sugar and refrigerate several hours.
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* Exported from MasterCook II *
Cranberry Relish - Jelled
Recipe By : Mrs. Reiss
Serving Size : 10 Preparation Time :0:00
Categories : Vegetable
Amount Measure Ingredient -- Preparation Method
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1 can cranberry jell
1 can crushed pineapple
1 1/3 cups water
2 packets jello
Mush cranberry, mix in pineapple with liquid and water.
Bring to a boil - add jello.
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* Exported from MasterCook II *
Cucumber Salad
Recipe By : Sarah Goldstein
Serving Size : 8 Preparation Time :0:00
Categories : Vegetable
Amount Measure Ingredient -- Preparation Method
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2 cucumbers
1 medium onion
1/2 cup vinegar
2/3 cup water
1/4 cup sugar
kosher salt
Pour slat liberally over thinly sliced onion and cucumber.
Let stand1/2 hour. Drain excess liquid (squeeze) Combine
vingar, water and sugar and add to the cucumber and onion
mixture.
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* Exported from MasterCook II *
Pineapple Poached Carrots
Recipe By : from- the Good Food Book
Serving Size : 1 Preparation Time :0:00
Categories : Vegetable
Amount Measure Ingredient -- Preparation Method
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2 cups carrots -- julienned
3/4 cup pineapple juice
3/4 teaspoon cinnamon
1/8 teaspoon nutmeg
pepper -- to taste
In medium saucepan, combine all the ingredients. Bring the
mixture to a boil, reduce the heat, cover the pan and simmer
for ~10 minutes or until tender-crisp.
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* Exported from MasterCook II *
Spiced String Beans
Recipe By : Spice 'n Spirit
Serving Size : 8 Preparation Time :0:00
Categories : Vegetable
Amount Measure Ingredient -- Preparation Method
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3 pounds string beans
2 teaspoons salt
1/4 cup water
1/4 cup oil
1/4 teaspoon tumeric
1/2 teaspoon cumin
Put all ingredients into a 3 quart saucepan and mix well.
Cook, covered on a small flame for 30 minutes. Drain.
Serve warm or chilled.
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* Exported from MasterCook II *
Spinach Cheese Noodles
Recipe By : Good Food Book
Serving Size : 4 Preparation Time :0:00
Categories : Dairy Starch
Vegetable
Amount Measure Ingredient -- Preparation Method
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8 ounces egg noodles
1 clove garlic -- minced
1/2 teaspoon basil
1 cup cottage cheese, lowfat
black pepper
1 tablespoon oil
10 ounces frozen spinach -- thawed and drained
1 tablespoon parsley flakes
salt
2 tablespoons parmesan cheese -- grated
Cook noodles, drain them.
Heat the oil, saute the garlic ans spinach ~5 minutes
Add the basil, parsley, cottage cheese, salt and pepper. Cook
over low heat, stirring until blended and heated through ~2
minutes.
Add the spinach and cheese to the noodles and toss, sprinkle
with the parmesan.
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* Exported from MasterCook II *
Stuffed Tomatoes
Recipe By : Donna Steinhorn (msteinhorn@exit109.com
Serving Size : 6 Preparation Time :0:00
Categories : Vegetable
Amount Measure Ingredient -- Preparation Method
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3 large tomatoes
1 large onion -- chopped
1 clove garlic -- minced
4 tablespoons oil
2 cups buckwheat groats -- (kasha) or rice
1/4 cup bread crumbs
1/2 teaspoon salt
1/4 teaspoon pepper
Cut tomatoes in half. Scoop out pulp and set aside. Saute
onion in oil. Add kash, bread crumbs, garlic and seasoning.
Spoon mixture into tomato halves. Place in greased baking dish.
Add about 1/2 inch water to pan and bake at 350 for 20-25
minutes until tomatoes are tender.
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* Exported from MasterCook II *
Sweet Potato Casserole
Recipe By : Mrs. Reiss
Serving Size : 16 Preparation Time :0:00
Categories : Starch Vegetable
Amount Measure Ingredient -- Preparation Method
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1 can yams
1 can crushed pineapple
2 eggs
1/4 cup honey
1 teaspoon lemon juice
Drain yams, mash. Add pineapple with liquid. Beat 2 eggs- add
to mush. Add 1/4 cup honey and lemon juice. Pour into
casserole dish. Drizzle honey on top. Bake 1 hour at 350.
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* Exported from MasterCook II *
Tomato Salad
Recipe By : Adapted from New Kosher Cooking
Serving Size : 10 Preparation Time :0:00
Categories : Vegetable
Amount Measure Ingredient -- Preparation Method
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6 tomatoes -- sliced
1 large red onion -- thinly sliced
2 cloves garlic -- chopped
2 tablespoons olive oil
1 tablespoon lemon juice
1/2 teaspoon salt
black pepper -- to taste
1 teaspoon tarragon
Combine ingredients and let sit a while before serving.
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