VEG RECIPES

1.Barb’s Famous Spicy Green Bean Casserole - Green Bean Recipes
You'll Need:
* 2 cans green beans, drained
* 1 can water chestnuts, sliced and drained
* 1 can sliced mushrooms, drained
* 1 can cream of mushroom soup
* 1 teaspoon garlic powder
* 1 medium onion, chopped
* Salt and pepper to taste
* 1/8 teaspoon cayenne pepper
* Velveeta Cheese slices
* Durkee fried onions, small can
Procedure:

Mix all ingredients and pour into casserole. Put sliced cheese on top and place in oven at 350 degrees; bake for 25 minutes. Remove; top with Durkee fried onions and put back in oven for 5 minutes to toast.

2.batter fried corn-on-the-cob
You'll Need:
Oil for deep frying
3/4 cup corn meal
1/2 cup grated Parmesan cheese
1/3 cup flour
1/2 to 3/4 tsp garlic salt
3/4 cup milk
2 tbs oil
1 egg
2 pkg Green Giant Nibblers Frozen Corn-on-the-Cob, thawed
1 cup cornflake crumbs
Procedure:

In deep fat fryer or heavy saucepan, heat oil to 375 F. In medium bowl combine cornmeal, Parmesan cheese, flour, garlic salt, milk, oil, and egg; mix well. Dip corn-on-the-cob ears into cornmeal batter to coat; roll in cornflake crumbs. Fry in hot oil 2 to 3 minutes or until lightly golden brown. Drain on paper towels. Serve immediately.

3.Bean-and-Winter Squash Chili
You'll Need:
1 cup fifteen bean mixture, soaked
overnight and drained, (see note)
7 cup water
1 tbl canola oil
1 lrg red onion, diced
1 lrg green or red bell pepper
seeded and diced
2 stalk celery, diced
2 x cloves garlic, minced (2 to 3)
2 cup peeled and diced butternut squash
15 oz canned stewed tomatoes
1/4 cup tomato paste
1 tbl dried oregano
1 tbl chili powder, up to 2
1 1/2 tsp ground cumin
1 tsp ground black pepper
1 tsp salt
Procedure:

* MAKES 6 TO 8 SERVINGS. VEGAN * This stick-to-your ribs chili explodes the myth that vegetarian food leaves one feeling hungry. * In a large saucepan, combine 15-bean mixture and water: bring to a simmer. * Cook uncovered over medium-Low heat, stirring occasionally, until beans are tender, about 1 1/2 hours. Drain; reserve 3 cups cooking liquid. * In another large saucepan, heat oil. Add onion, bell pepper, celery and garlic; saute 5 to 7 minutes. Stir in cooked beans, cooking liquid, squash, stewed tomatoes, tomato paste and seasonings. Cook 30 minutes over low heat, stirring occasionally. Remove from heat, cover and let stand 5 to 10 minutes before serving. * Ladle chili into bowls. Serve with warm French or Italian bread if desired. * Makes 6 to 8 servings. * NOTE: 15-bean mixtures are available packaged in supermarkets and health food stores. If you prefer, make your own by combining equal amounts dried black-eyed peas, red kidney beans, white kidney (cannellini) beans, green lentils, split peas, black beans, yellow split peas, navy beans, cranberry * (Roman, shell or shell- out) beans, great Northern beans, pinto beans, small white limas. red lentils, cow peas (field peas) and pink beans. Avoid using beans such as garbanzos and large lima beans, as these take longer to cook than other varieties.


4.bubbling cabbage
You'll Need:
1 medium Savoy cabbage, coarsely chopped
1 cup lemon-lime carbonated beverage (like 7-Up)
5 anise seeds, crushed
1/8 tsp salt
1/8 tsp ground black pepper
3 tbs butter or margarine
Procedure:

Combine first 5 ingredients in a large skillet; cover and cook over medium heat 8 to 10 minutes or until cabbage is tender. Add butter and toss cabbage gently.

5.carrot patties
You'll Need:
1 1/2 cups cooked mashed carrots
1 cup mashed cooked potatoes
2 tbs melted butter or margarine
1/4 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
2 tbs dry breadcrumbs
1 egg yolk
1/2 tsp salt
1/8 tsp ground black pepper
all purpose flour
hot vegetable oil
Procedure:

Combine first 9 ingredients, mixing well. Shape into 8 patties and dust each lightly with flour. Fry in hot oil until browned on both sides; drain on paper towels.

6.Chicken Vegetable and Rice Dinner
You'll Need:
4 x skinless boneless chicken breast halves
1/4 tsp garlic powder
1 tbl vegetable oil
1 can condensed cream of chicken with herbs soup
1 1/2 cup water
1/4 tsp pepper
1 1/2 cup uncooked instant rice
2 cup thawed frozen vegetable combination broccoli, cauliflower, and carrots
Procedure:

* Sprinkle chicken with garlic powder. * In skillet over medium-high heat, heat oil. Add chicken and cook 8 minutes or until browned. Set chicken aside. Pour off fat. * Add soup, water and pepper. Heat to a boil. * Stir in rice and vegetables. Place chicken on rice mixture. Cover and cook over low heat 5 minutes or until chicken is done. * Yield: 4 Servings Start to Finish Time: "0:15"