HomeMy WebLinkAboutTimes-Advocate, 1980-10-29, Page 56Vegetable Dishes.
Broccoli Casserole
2 pkg. fresh Or.frozen broccoli
1 small pkg, yelveeta cheese
1 can mushroom soup with 1/2 cup milk
1 c, whole mushrooms
pkg. stuffing mix (or your own)
dash garlic.
Method;
Melt cheese in soup. Just cook broccoli a little, Mix all
together and put cheese and soup mixture over to.
sake 1/2 hour at 350 deg.
Mrs. Cassie Lovie
RR 3 Parkhill, Ont,
' Pickled Mushrooms
In small pan combine
and bring to boil,
1/3 cup vinegar
1/3 c. water
1 small onion
(sliced thin and separated in rings)
• 1 tsp. salt
2 tsp. snipped parsley (optional)
1 tsp. prepared mustard F.
'1 tbsp, sugar \
When boiling add 2 tins of mushrooms, (whole heads
are best), drained. Simmer 5 to 6 minutes. Cool and
keep in covered jar in fridge overnight.
Jean E. Simpson
Exeter, Ont.
King Richard's Soup
:Serves 4
1 pint milk
1/2 pint stock (chicken oxo cube can be used)
1 oz. flour
1 oz, butter
2 sticks celery-chopped
2 onions - cut into rings
6 oz, cheddar cheese - grated
2 slices bread •
pinch of nutmeg
parsley -,chopped
salt and 'pepper
1. Fry onion rings and celery in butter till golden
2. Add flour and cook for 1 minute, gradually beat in
milk, stock and seasoning. Heat; whisking continuous-
ly till soup thickens. Simmer for 5 minutes,
3. Toast bread on one side. Sprinkle 2 oz. grated ched-
dar cheese on untoasted side. Grill until the cheese
melts, Cut into small squares.
4. Remove soup from heat. Stir in remaining grated
cheese. Pour into warmed soup bowls. Float toasted
cheese on top. Serve immediately.
Barbecue Mushroo
1-2 lbs. mushrooms, large, cleaned
Marinate in Italian dressing 4 hours.
Cook 10-12 min, turning 2 or 3 tim
Shirley Phillips
Exeter, Ont.
ms ,
Place on skewer -
es.
Lee Dobbs
Exeter
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