Food savings..

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— In Budget101_@yahoogroups.com, Tressa Watts

wrote:

>

> Alot is written about saving on the MYO recipes.. I love this but I

have a hard time finding things to eat since I became vegetarian 2

years ago. I find myself eating the same things and eating veggie

isnt alsways cheap either..HELP ! My family still eats meat. I am the

only odd ball. But I do eat eggs/dairy etc.

> Tress

> _________________________________________________________________

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Asparagus Casserole recipe

2 tablespoons butter

2 tablespoons flour

2 tablespoons asparagus juice

1 cup whipping cream or half-and-half

1/2 cup grated cheese (Colby or Cheddar)

1 small can mushrooms

2 cans asparagus

Ritz cracker crumbs

Salt and pepper to taste

Mix butter in saucepan and gradually add flour, stirring constantly.

Add asparagus juice making a paste. Add cream, stirring constantly

until thick. Add salt, pepper and cheese. Stir until dissolved. Add

mushrooms. Line bottom of casserole with one can of asparagus. Cover

with sauce. Add second can of asparagus and cracker crumbs. Bake for

20 minutes at 350 degrees F.

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Cheesy Eggplant Casserole recipe

1 medium eggplant

3/4 cup soft breadcrumbs

2 tablespoons butter

2 tablespoons flour

1 cup milk (at room temperature)

2 teaspoons grated onion

1 tablespoon catsup

1 teaspoon salt

1/2 teaspoon pepper

Dash of cayenne

1/2 teaspoon Worcestershire sauce

6 ounces American or Cheddar cheese,

cut into small pieces

2 eggs, slightly beaten (at room temperature )

Heat oven to 350 degrees F. Butter a 1 1/2-quart casserole dish.

Peel and dice eggplant. Steam or saute until tender. Toss with

breadcrumbs in a large bowl.

Melt butter in a medium saucepan; stir in flour. Add milk; cook and

stir until thickened. Stir in onion, catsup and seasonings. Add

cheese; cook and stir until melted. Add eggs to sauce, stirring

constantly.

Combine sauce with eggplant mixture. Transfer to prepared dish; bake

45 minutes.

---

Cabbage Patch Casserole recipe

1 medium head cabbage

Water (for cooking)

1/2 teaspoon salt

1 can condensed Cheddar cheese soup

1/2 cup milk

4 strips bacon, crisp

1 (3 ounce) can French-fried onions

Chop cabbage. Cook in salted water until tender. Drain. Place in 2-

quart casserole. Mix together soup and milk until well blended. Add

bacon, crumbled. Pour over cabbage and top with onion rings. Bake at

350 degrees F for about 30 minutes.

NOTE: If you prefer, you may substitute 2 cups homemade cheese sauce

for soup and milk.

---

This Can’t be Squash Casserole recipe

4 pounds yellow squash, cooked with salt,

well drained, mashed

1/2 stick butter or margarine

1 medium onion, chopped

1 cup bread crumbs, (seasoned

preferred, but not necessary)

1 can cream of mushroom soup

2/3 soup can milk

1/2 cup mayonnaise

2 eggs, beaten

1 cup Cheddar cheese

Salt and pepper to taste

Cook the onion in the butter just till tender. Combine all

ingredients until well mixed. Spray 9 x 13-inch pan with nonstick

spray, spread mixture evenly in pan.

*(Can be covered and refrigerated several hours or overnight at this

point.)*

Bake uncovered, in 350 to 375 degrees F* oven until lightly browned

on edges and bubbly, about 45 minutes to an hour.

Kelly in IL

[Author]

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