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Cooking With Vegetables
By J Martin
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About this ebook
Why not turn ordinary vegetables into some delicious meals. Your family will love eating their vegetables when you serve one of these delicious recipes.
Author
J Martin
John Martin is Emeritus Reader in Physical Metallurgy at the University of Oxford and a recipient of the Platinum Medal of the Institute of Materials, Minerals and Mining.
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Book preview
Cooking With Vegetables - J Martin
Cooking With Vegetables
Cheddar Squash Bake
6 cups thinly sliced, unpeeled zucchini squash
2 slightly beaten egg yolks
1 cup dairy sour cream
2 tablespoons all-purpose flour
2 stiffly beaten egg whites
1 1/2 cups shredded natural Cheddar cheese
6 slices bacon, crisp-cooked and drained
1 tablespoon butter or margarine, melted
1/4 cup fine dry bread crumbs
Cook squash in boiling, salted water till crisp-tender; drain. Salt cooked squash. Combine egg yolks, dairy sour cream, and flour; fold in egg whites. Layer half the squash, egg mixture, and cheese in a baking dish.
Crumble bacon; sprinkle over casserole. Repeat layers using remaining squash, egg mixture, and cheese. Mix melted butter and bread crumbs; sprinkle over top. Bake at 350 degrees for 20 to 25 minutes. Makes 8 to 10 servings.
Spinach Stuffed Zucchini
3 zucchini squash (about 1 pound)
1 10-ounce package frozen chopped spinach, cooked and well drained
2 tablespoons all-purpose flour
1/2 cup milk
1/3 cup shredded natural Cheddar cheese
4 slices bacon,
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