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Time
to Veg Out!
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Submit
your favorite recipes to
Reader Recipes
P.O. Box 2340
Glen Allen, VA 23058-2340.
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Tomato and
Feta Cheese Salad
From Charlotte Campbell of Manquin
Ingredients:
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6 medium tomatoes |
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1⁄4 cup olive oil |
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1 T fresh marjoram (or 1 t dried ) |
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3 T red wine vinegar |
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1 t salt |
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1 t sugar |
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1⁄2 t coarsely ground black pepper |
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1⁄4 lb. feta cheese |
Directions: About 11⁄2 hours before serving: Cut tomatoes
into wedges. In large bowl combine olive oil, marjoram, vinegar, salt,
sugar, and pepper and mix well. Add tomatoes and mix. Cover and
refrigerate 1 hour. To serve, sprinkle tomatoes with feta cheese. Makes
8 servings.
Marinated
Carrots
From Marsha Howdyshell of Mt. Solon
Ingredients:
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5 cups sliced carrots, cooked |
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1 medium sweet onion |
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1 small green pepper |
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1 (103⁄4-oz.) can tomato soup |
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1⁄2 cup salad oil |
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1 cup sugar |
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3⁄4 cup vinegar |
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1 t mustard |
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1 t Worchestershire sauce |
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1 t salt |
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1 t pepper |
Directions: Cool carrots. Slice onions and peppers into round
slices and mix with carrots. Mix other ingredients and pour over
vegetables. Cover and marinate for 12 hours or so. Will store in
refrigerator 2 weeks. Can freeze. Yields
8 to 10 servings.
Garlic-Basil
Green Beans
From Janet Bailey of Chesterfield
Ingredients:
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Fresh green beans, enough to cover the bottom of
a 10-inch skillet |
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1 cup water |
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1 T olive oil |
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1 clove minced garlic |
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1 T chopped fresh basil |
Directions: Simmer beans in water to desired tenderness (5-10
minutes). Drain off water, add olive oil and minced garlic to skillet with
beans. Stir-fry until garlic is tender. Remove from heat, add fresh basil
and serve.
Sour Cream Cucumbers
From Becky Potter of Short Pump
Ingredients:
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6 medium
cucumbers, sliced
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1 thinly
sliced onion
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1 (8-oz.)
carton sour cream
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1 T salt
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2 T
vinegar
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2 T sugar
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Coarsely
ground black
pepper to taste
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Dill weed
to taste
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Directions: Mix all ingredients together and chill.
Blender Scalloped Potatoes
From Joann Frazier Hensley of McGaheysville
Ingredients:
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6 potatoes |
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2 cups milk |
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4 T flour |
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1⁄2 t salt |
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1⁄8 t pepper |
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1⁄4 cup butter |
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1⁄4 cup cheese |
Directions: Cut raw potatoes into thin
slices and place in baking dish. Blend remaining ingredients until smooth.
Pour over potatoes. Bake, covered, one hour at 350˚; uncover and bake
15 minutes more. Serves 6.
Squash Cheese Casserole
From Carol Bowman of Chase City
Ingredients:
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1 qt. cut-up squash |
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1 medium chopped onion |
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11⁄2 cups water |
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3 boiled eggs, sliced |
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1⁄2 cup grated cheese |
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1 can undiluted cream of mushroom soup |
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Salt and pepper to taste |
Directions: Cook
squash and onion together in water until tender. Drain off water, place in
casserole dish and top with sliced eggs, sprinkling of salt and pepper,
cheese and soup. Bake at 375˚ for 20-30 minutes. |
