Page 50 - By His Hands We Shall Be Fed Test 2

SCALLOPED POTATOES

Cheryl Simpson

1 can Cheddar cheese soup 1 sm. onion, thinly sliced

1/2 C. milk 1 T. butter
4 C. thinly sliced potatoes

Blend soup and milk in buttered 1½-quart casserole dish. Arrange layer of potatoes,

onion and sauce. Dot top with butter. Sprinkle with paprika. Cover and bake in 375° oven

for 1 hour, then uncover and bake an additional 15 minutes or until potatoes are done.

WOK WONDER (Low-Calorie)
Dona D. Shiflette

1 bunch fresh broccoli, cut off 1 can bamboo shoots, drained
flowerets and discard stalks 4 tsp. vegetable oil

2 carrots, thinly sliced 1 C. hot water
1 lg. onion, cut in half and sliced 2 tsp. chicken bouillon

2 C. shredded cabbage 1/2 C. soy sauce
1 lg. pkg. mushrooms, sliced (may use 1 1/2 C. water

canned mushrooms, drained) 4 T. cornstarch

1 can sliced water chestnuts, drained

Place oil in wok or large skillet. Stir-fry broccoli, onions, carrots, and cabbage. Add

remaining canned vegetables. Mix 1 cup hot water with 2 teaspoons bouillon. Add to skillet

and simmer vegetables 10 minutes. Combine cornstarch with water and soy sauce. Simmer

15 minutes more to thick. Serves 8.

Great with chicken and rice!!!

EGGPLANT CASSEROLE

Jean Carver

1 lg. eggplant 1 T. salt

4 T. butter 4 med. peeled, sliced tomatoes or a

1 lb. ground beef small can stewed tomatoes

1/2 C. onion 1/4 C. grated Parmesan cheese

1/4 T. pepper 1 C. grated mozzarella cheese

Cut eggplant into 12 slices. Sprinkle with salt. Let stand for 5 minutes. Pat dry. Soute

slices in butter until golden brown. Drain on towel. Brown beef in skillet. Stir in onion,

pepper, salt and tomatoes. Cook for about 10 minutes. Arrange 1/2 of eggplant slices in

shallow dish. Add tomato sauce. Top with remaining eggplant. Cover with Parmesan and

mozzarella cheese. Bake at 350° for 50 minutes.