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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

      > _________________________________________________________________

      > Use video conversation to talk face-to-face with Windows Live

      Messenger.

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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.



      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

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