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veggie creations!

sweet potato souffle (this is from one of my mom's teacher friends. it's obvious she's from the south..but anyway...GAWD this is good stuff...)

3 cups cooked, mashed sweet potatoes
2 eggs
1/2 cup milk
1 cup sugar
1/3 stick margarine
1 teaspoon lemon juice


mix these well and put in a casserole dish.

topping 1 cup brown sugar
1/2 stick margarine
1/2 cup flour
1 cup chopped nuts

mix well and sprinkle on top of mixture. cook at 350 degrees for 30 minutes.

spicy ratatouille

2 teaspoons gorund coriander
1 teaspoon ground cumin
2 cloves garlic, peeled and finely chopped
1 bay leaf, crushed
4 eggplants, sliced
4 zucchini, sliced
3 onions, sliced
3 green peppers, seeded and sliced
3 tomatoes, sliced
olive oil
fresh parsley, chopped


mix spices in a small bowl and set aside. put eggplant in the bottom of a lightly oiled baking dish. sprinkle some of the spices, a bit of oil, and fresh parsley on top. then, layer zuchhini, onions, green peppers, and tomatoes over the eggplant, sprinkling each layer with spices, oil, and parsley. cover and bake at 400 degrees for 30 minutes. uncover and bake for another 30 minutes until veggies are tender. can be served hot or cold.

stuffed green peppers

6 large green peppers
5 cups boiling water
1 package of morningstar crumbles
2 tablespoons chopped onion
1/2 teaspoon garlic salt
1 cup cooked rice
1 15-oz can tomato sauce

preheat oven to 350 degrees. cut around stem on top of peppers; remove and rinse out all the seeds. cook peppers in water for five minutes, then drain. cook crumbles and onion in skillet until onion is tender. stir in garlic salt, rice, and 1 cup of tomato sauce. stuff each pepper with 1/2 to 3/4 cup "meat" mixture. stand peppers in an ungreased baking dish and pour the rest of the tomato sauce over top of them. cover and bake for 45 minutes; uncover and serve.

pickled mushrooms (compliments of the mom of my old high school crush..hehee..)

1/3 cup red wine vinegar
1/3 cup salad oil
1 small onion, thinly sliced
2 teaspoons dried parsley flakes
1 teaspoon mustard
1 tablespoon brown sugar
1 teaspoon salt
2 (6-oz) cans mushrooms, drained

combine everything except mushrooms and bring to a boil. add mushrooms and simmer for about 5 minutes. chill in a covered bowl for a few hours. drain and serve.

the kind shepherd's pie

2 cans sweet corn
2 cans french-cut green beans
1 small onion, sliced
1/2 cup shredded carrots
1 large can stewed tomatoes
mashed potatoes, prepared (6 servings of idaho spuds will do it)
shredded cheddar cheese, optional
1 teaspoon each curry, oregano, dried garlic, and old bay or cajun seasoning

preheat oven to 350 degrees. drain corn and green beans and put in large glass baking dish. saute onions and carrots until tender. mix them, along with spices, in with the corn and green beans. pour stewed tomatoes over veggies and mix well. then spread mashed potatoes over top of the veggies. if you're using regular cheese, sprinkle it on top of the potatoes and then bake in the oven until it's melted, about 10-15 minutes. if you're using fat free cheese (kraft fat free shredded cheddar is AWESOME!), put the veggies and potatoes in the oven for about ten minutes, then add the cheese and bake for -maybe- 3 more minutes, cause this cheese will melt and burn up really fast.
this serves about 6 people, and is really good heated up for lunch the next day.

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