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Full Online Book HomeLearning KitchenCasseroles - Vegetable Scalloped Potatoes By Sha88
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Casseroles - Vegetable Scalloped Potatoes By Sha88 Post by :ID3000 Category :Learning Kitchen Author :Unknown Date :January 2012 Read :2418

Click below to download : Casseroles - Vegetable Scalloped Potatoes By Sha88 (Format : PDF)

Casseroles - Vegetable Scalloped Potatoes By Sha88

Scalloped Potato Casserole

1 cup sour cream
1 can Cream of Mushroom Soup*
1/4 cup of butter
1/2 cup green onions - sliced
1 1/2 cups of shredded Cheddar
3 pounds potatoes cooked - peeled and cubed
1/2 t salt
1/2 t pepper
1/2 cup bread crumbs
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Spaghetti Squash Primavera1 medium spaghetti squash 8 tomatoes, peeled and cut up 1 large onion, chopped 2 teas. basil 2 teas. marjoram 2 cloves garlic, minced or crushed Veggies from garden (your choice of broccoli, zucchini, yellowsquash,green peppers, corn, beans)Preheat oven to 350.Split spaghetti squash in half; scoop out seeds and place cut side down on a greased baking sheet. Bake for 35-45 minutes. Scoop out and drain. Set aside. In a large saucepan simmer tomatoes, onion, and spices until liquid from tomatoes has evaporated (about 2 hours or a little more). Cut up pieces of veggies from garden - broccoli,
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Casseroles - Vegetable Scalloped Eggplant Casseroles - Vegetable Scalloped Eggplant

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1 medium-size eggplant Juice of 1 lemon 1 c water 1/2 c onion, finely chopped 1/4 c bell pepper, finely chopped 1 egg 1 c sweet milk Dash of black pepper 1 c crushed cracker crumbs 1/4 c butter Preheat oven to 350° F. and grease a 1 1/2-qt. casserole.Peel eggplant; dip whole eggplant in mixture of lemon juice and water. Slice and dip again. Cook in boiling, salted water until tender. Drain and mash eggplant into small pieces. Add chopped onion and bell pepper. Beat egg slightly; combine with milk, black pepper, and cracker crumbs; add to eggplant. Pour mixture
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