Dinner, Recipes, Vegetables
Ingredients2 lg. eggplants, sliced 1/4 inch thick
Mozzarella cheese, sliced thin
Homemade or purchased spaghetti sauce
Black pepper
Salt (small amount optional)
Grated Romano cheese
Pam cooking spray
1 med. tomato sliced thin
1 med. bell pepper, sliced thick lengthwise
1/4 c. olive oil with garlic (marinate 2 to 3 garlic cloves in oil several days before using)
Preparation:
Brush eggplant slices with garlic oil on both sides. Sprinkle lightly with salt (optional) and pepper. Place on baking sheet (sprayed with Pam) and bake for 20 minutes (or until fork tender) in 350 degree preheated oven. Remove from oven and place the following layers in a large Pyrex (12 x 16 inch) baking dish: Layer of eggplant slices, layer of Mozzarella cheese; layer of tomato sauce (prepared); layer of eggplant slices; layer of Mozzarella cheese; layer of prepared tomato sauce. Sprinkle generously with grated Romano cheese. Top with slices of tomato and bell pepper. Bake in preheated oven at 350 degrees approximately 40 minutes.
Dinner, Recipes, Vegetables
Ingredients1/4 c. oil
2 med. onions, sliced
2 cloves garlic, minced
1 c. vegetable broth
1 1/2 tsp. salt
1/2 tsp. each thyme and basil
1/4 tsp. pepper
4 carrots, sliced thin
1 sm. zucchini, sliced thin
Toasted Walnut Sauce
4 med. potatoes, diced
2 c. cut green beans
1 sm. eggplant, cubed and unpeeled
Preparation:
In medium saucepan in hot oil saute onions and garlic 3 minutes. Add broth, salt, thyme, basil and pepper. Combine remaining ingredients except Sauce in large casserole (shred cabbage coarse). Bring broth mixture to boil and pour over vegetables. Cover; bake in preheated oven (350 degrees) for 30 minutes or until vegetables are tender. Serve hot or cold with Toasted Walnut Sauce. Make 6 servings. Per serving: 263 cal., 9 g pro., 39 grams car., 9 g fat, 3 mg. chol. Soak bread in water to cover until well saturated. In heavy skillet over medium heat, cook walnuts 5 to 7 minutes, stirring occasionally, until lightly toasted. Drain bread, squeeze dry. In blender or food processor grind walnuts fine. Add bread, salt, pepper and half milk. Continue whirling until smooth. Gradually add remaining milk to give thick yet smooth, pourable sauce. Good served with green salad, hot rolls.
Any, Recipes, Vegetables
Ingredients1/3 c. packaged biscuit mix
1/4 c. grated Parmesan cheese
1/8 tsp. pepper
2 slightly beaten eggs
2 c. shredded unpared zucchini (2 med. zucchini)
2 tbsp. butter or margarine
Preparation:
In mixing bowl, stir together biscuit mix, cheese, and pepper. Stir in beaten eggs just until mixture is moistened. Fold in zucchini. In skillet, melt butter or margarine over medium heat, using 2 tablespoons mixture for each round, cook 4 rounds at a time about 2-3 minutes on each side, or until brown. Keep warm while cooking remaining rounds. Makes 12 rounds.
Dinner, Recipes, Vegetables
Ingredients3 1/2 c Fresh black-eyed peas or Frozen, thawed
3 c Chicken stock or canned low-salt broth
4 oz Ham, finely chopped
1 sm Yellow onion, chopped
2 tb Balsamic vinegar or red wine vinegar
3 lg Garlic cloves, minced
1 Bay leaf
1/2 ts Dried thyme, crumbled
1/4 ts Dried crushed red pepper
Preparation:
Bring all ingredients to boil in heavy large saucepan. Reduce heat and simmer until peas are tender, stirring occasionally, about 45 minutes. Season to taste with salt and pepper.
Yield: 6 servings
