Page 44 - By His Hands We Shall Be Fed Test 2

Vegetable Dishes

SQUASH CRESCENT PIE (Low-Calorie)

Dona D, Shiflette

4 C. thinly sliced squash 1/4 tsp. basil

1 C. chopped onions 1/4 tsp. oregano

1/4 C. liquid “butter Buds” 2 beaten eggs

1 tsp. salt 2 oz. shredded mozzarella cheese

1/2 tsp. pepper 1 8-oz. can crescent dinner rolls

1/4 tsp. garlic powder

Stir-fry squash, onions and Butter Buds for 10 minutes. Add salt, pepper, garlic

powder, basil and oregano. Combine eggs and mozzarella cheese. Stir egg mixture into

remaining ingredients. Have a crust prepared in Pam sprayed 10” pan or plate, using

crescent dinner rolls. Place the wedges of dough in an ungreased pan and press to close

gaps. Pour squash mixture into the crust and bake at 375° for 20 minutes. Cover with
foil last 10 minutes. Let stand for 10 minutes before serving. Serves 8.

BROCCOLI CASSEROLE

Tenna Powell

1 10-oz. pkg. frozen broccoli 1 C. crushed Cheez-It crackers

1 can cream of mushroom soup 1/2 stick butter

2 T. mayonnaise 1 egg

1 C. shredded Cheddar cheese 2 oz. canned milk

Mix all ingredients. Cover top with cheese. Bake for 30 to 40 minutes in 350° oven.

SQUASH CASSEROLE

2c. Rhonda Lewis
2 eggs, beaten
1 pt. squash, cooked

1 sm. onion 1/2 C. sharp cheese, grated

1/2 C. Ritz crackers

3 T. margarine

Combine ingredients. Season and cover with crumbs in 1-quart casserole dish. Cook,

uncovered, at 325° for 25 to 30 minutes.

POTATO CASSEROLE

Tenna Powell

1 32-oz. pkg. frozen 1 can cream of chicken soup

hash browns, thawed 1 8-oz. ctn. sour cream

1 med. onion, diced 2 C. grated Cheddar cheese
1/2 C. melted butter

Mix hash browns and onions and set aside. Mix remaining ingredients and combine

with potatoes. Top with 2 cups onion rings mixed with 1/4 cup butter. Bake, uncovered,

for 50 to 60 minutes at 350°.