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Veggie Table
Cheesy Vegetable Salad
- 1/4 cup Cucumber, diced with peel
- 2 tbsp Red Peeper, diced
- 2 tbsp. Grated Carrot
- 1 cup Creamed Cottage Cheese
- Sprinkle of Celery Seed, Pepper & Garlic Salt
Mix together all ingredients and let stand for 10 minutes to blend flavours. Can be chilled for up to 24 hours.
Sam, Orlando
Vegetable Soup
- 1 tbsp. Butter
- 1 cup Onion (coarsely chopped)
- 1 Clove garlic
- 2 cups Vegetables cut into small pieces (celery, carrots,cauliflower)
- 1 Potato cubed
- 1 1/2 cup Chicken broth
- 2 cups Milk
- Salt and Pepper
Saute onion and garlic in butter. Add vegetables and potatio. Add chicken broth and cook until vegetables are tender, about 20 minutes. Pour mixture into blender add milk and puree. Empty into a saucepan and reheat. Salt and peper to taste.
Christy, NB
Vegetables au Gratin
- 1 tbsp. Butter
- 1/2 cup Chopped Onion
- 3 tbsp. Flour
- 1/4 tsp. Dried Mustard
- 1 cup Milk
- 2 x 12 oz (2 x 341 ml) Canned Corn, drained or 3 cups cooked vegetables
- 1 1/2 cups Ham cut into cubes
- 1 cup Grated Mozzarella or Cheddar Cheese
Preheat oven to 350F. Saute onion in butter until translucent. Add flour and mustard. Gradually add milk. Stir while cooking until mixture is thick and creamy. Add corn or other vegetables, and ham. Spread half the vegetable mixture in an ovenproof dish; sprinkle with half the cheese. Spread another layer of vegetable mixture and sprinkle the rest of the cheese on top. Bake for 25 minutes. Turn ovent to broil for 2 to 3 minutes until cheese is golden.
Crystal, BC