This is a nonspecific recipe, really. It can be any vegetable you like. Broccoli? Zucchini? Carrot? Sure, whatever, as long as it’s chopped fine. You may want to use your food processor for that task depending on the type of veg you are using. Something like a zucchini would become a goopy paste but carrots or broccoli might hold up better. You may even try using frozen cooked vegetables and processing them while still frozen to help them hold their textures. Just an idea.
Vegetable Souffle (325° 40 min)
Stir 1/4 c flour into 1/2 c mayonnaise
Add 1/4 tsp salt – sash pepper. Don’t overmix.
Stir in 1/4 tsp milk, 1 c finely chopped cooked vegetables. Beat 4 egg whites – Fold in 1 1/2 qt
This might be an interesting side dish. I haven’t tried it, but it’s basically veggies and noodles, baked with some cheese. You can’t really mess that up. This person decided they would not use the Bell pepper in their dish, but you could try it if you like. I’d also note that the vegetables and aromatics should all be chopped up, shallots & garlic minced fine, etc.
Veg Noodle Bake (350° 1 hr)
Saute in olive oil –
1/2 chopped Bell pepper
1 minced shallot – 2 cloves garlic
lots of mushrooms – Add eggplant chunks – saute
Boil 6 oz egg noodle (drain)
Beat smooth – 4 eggs, 1 1/2 c milk, 1 c ricotta cheese
It’s three for one today! The tamale pie sounds great and somewhat similar to my Gram’s old Tamale Pie recipe with some notes she didn’t make. French dressing, note the comment, you can sub mineral oil for salad oil if you are “reducing” meaning, if you are on a diet – seems like a good laxative instead. The Vegetable Loaf isn’t exactly vegan, but if you eat eggs you could try this one for a non meat loaf.
1 cup yellow cornmeal
2 cups milk
1 large onion
2 ads garlic
1 lb ground beef
1 can tomato sauce
1 small can corn
A few olives
Chili pepper & salt to taste
Soak cornmeal and milk 4 hours. Fry onion, garlic and meat til brown. Add chili pepper, tomato sauce, salt, corn and cornmeal. Mix together. Put in buttered baking dish, bake one hour at 400 degrees.
1 can tomato soup
3/4 cup vinegar
2 cups oil
1/4 cup sugar
1 tablespoon Worcestershire sauce
1 teaspoon salt
1 tablespoon dry mustard
1 teaspoon paprika
3 tablespoons grated onon
2 cloves of garlic, grated
Put all the ingredients in a cocktail shaker. Shake well to blend.
Note: if you are reducing you can use mineral oil in place of the salad oil and the various spices completely disguise it, and you’d never know that you hadn’t used the salad oil.
1 bunch carrots
5 stalks celery
1 small bell pepper
12 sprays parsley
4 slices toast
Put all ingredients through a grinder (use a food processor). Add 1 beaten egg, put in buttered baking dish, dot well with butter and bake 1 hour at 350 degrees.
While “taco” and “quiche” are not two words that immediately go together in my mind, this actually sounds really delicious. You could sub in ground turkey or shredded chicken if you don’t have or like ground beef. I’d probably also up the spices for my family. I’ll list the ingredients and also transcribe the card as it is.
Taco Quiche – 13×9 pan, 350°, 1 hr
8 corn tortillas
2 lbs ground beef
1 onion, chopped
1 clove garlic, pressed
1 t chili powder
1/4 tsp cumin
1/4 tsp thyme
1/4 tsp salt
1/2 tsp oregano
1 lb Jack cheese, grated
2 c milk
1 c sour cream
2 tomatoes, sliced
1 avocado, sliced
Line greased pan with 8 corn tortillas. Brown 2 lbs ground beef & 1 chopped onion. Add 1 clove pressed garlic – 1 tsp chili powder, 1/4 tsp cumin, 1/4 tsp thyme, 1/4 tsp salt, 1/2 tsp oregano
Pour into pan, Top with 1 lb grated Jack cheese
Beat six eggs & 2 c milk, pour over
Bake 1 hr. While still warm spread 1 c sour cream, 2 sliced tomatoes, avocado