Vegetarian Recipes

Vegetarian Chilli

1 tablespoon olive oil
1 medium onion chopped
4 cloves garlic minced
1/2 pound mushrooms chopped
2 cups cauliflower pieces
1 large potato peeled and diced
1 large green pepper seeded and chopped
2 large carrots chopped
3 cups corn kernels
1 can plum tomatoes -- (28 oz) chopped, including liquid
2 cans kidney beans -- (15 oz)
2 stalks celery -- chopped
1 cup tomato juice
1 tablespoon cumin
2 tablespoons chili powder
1 teaspoon paprika
1 1/2 teaspoons salt
1/8 teaspoon cayenne pepper
2 tablespoon tomato paste

Heat olive oil in a large stew pot. Add onion and garlic and sauté 
until onion is wilted, about 5 minutes.
Add mushrooms and sauté another 10 minutes. Stir in cauliflower, 
potato, green pepper, carrots, corn, tomatoes, 
beans, tomato juice, celery all seasonings & tomato paste. Bring to 
boil. Reduce heat and simmer. 
Cover and cook until vegetables are tender. About 30 minutes. 
You can add more spices if you like it hotter.
SERVING SIZE: 2 cups

Vegetarian Casserole

1 (10 to 12 oz.) box of frozen French style cut beans
1 (10 to 12 oz.) box of whole kernel corn
1/2 c. mayonnaise
1/2 c. sharp cheddar cheese, shredded
1 1/2 c. med. green pepper, chopped
1/2 c. celery, chopped
1/2 c. onion, chopped

Defrost vegetable and dry off a bit between paper towels. Then mix 
all ingredients together well. Bake in greased casserole (2 qt.) with 
1 cup soft bread crumbs and 2 tablespoon butter on top. 350 degrees 
for 25 - 30 minutes. A wonderful dish to take when you go to a 
friends house or potluck supper. 

Vine Ripened Tomatoes Provencal

      6 md vine ripened tomatoes; cut 
           -in half
      2 tb parsley; minced
      2 tb fresh lemon juice
      2 ts olive oil
      1 tb garlic; finely minced
      2 ts chives; minced
      1 ts thyme; minced
    1/2 c  dry bread crumbs
      1    fresh ground pepper; and
      1    salt; to taste
	
1. Preheat the oven to 400 degrees. Prepare the tomatoes and set aside.

2. Combine the remaining ingredients except for the bread crumbs, 
pepper and salt. Add the bread crumbs and mix well. 

Season with pepper and salt and spread the mixture evenly over 
each tomato half.

3. Place the tomatoes in a baking dish and bake until the top is 
slightly browned, about 10 minutes.

TOMATOES SPANISH STYLE

Peel and slice 1 quart of tomatoes (or use one 3-lb. can). Remove 
seeds, and cut in small pieces 3 bell peppers; boil till tender 4 
onions; add tomatoes and peppers to onions, and simmer 1 hour; season 
with 2 level teaspoons salt and 1/2 teaspoon black pepper; cool, and 
keep on ice for several hours. Prepare two cups of stale bread 
crumbs; take 6 tablespoons of butter, lard or Wesson Snowdrift oil. 
Fill a baking dish with alternate layers of tomatoes and bread 
crumbs; moisten each layer with oil; cover top with bread crumbs, and 
bake in a slow oven for 1 hour. If desired, three tablespoons of 
sugar may be added to the mixture while it is cooking the first time.

Vegetarian Tomato Hash

1 1/2 cups bread crumbs
1 tablespoon butter
2 cups tomatoes
1 onion, chopped
1 celery stalk, chopped
1 garlic clove, minced
1/2 cup tender corn, either fresh or canned
Mix thoroughly; fry or bake until done.