Cooking For A Crowd -
Large Sized Vegetable Recipes
Vegetable Stroganoff Recipe
Recipes for Quantity Cooking
2 C. sliced carrots
1 C. sliced green bell peppers
3 C. sliced zucchini
2 C. cauliflower florets
8 oz. spinach or whole wheat noodles
1/2 pt. plain yogurt
2 T. margarine, melted
Basil and white pepper
Steam carrots and green peppers for 10 minutes or just until tender.
Remove with slotted spoon, reserving water.
Steam zucchini and cauliflower in reserved water for 5 minutes.
Remove from water with slotted spoon.
Cook noodles, 6 minutes for the spinach variety, 7 minutes if using
the whole wheat variety. Drain noodles thoroughly and toss with the
plain yogurt, margarine, basil and a little white pepper.
Prepare Mushroom Sauce.
Spread noodles in an oven-proof serving dish. Cover with the
vegetables and then with the sauce.
Bake 30 minutes at 350ºF.
If the dish is prepared in advance and kept in the refrigerator,
allow 50 minutes for baking.
1/2 C. margarine, divided
6 T. whole wheat flour
2 C. milk
2 C. concentrated vegetable stock
4 T. chopped onion
1/2 lb. mushrooms, sliced
Soy Sauce - to taste
Heat 4 tablespoons of the margarine. Stir in
flour and cook for 2 minutes over very low heat
Add milk and vegetable stock (which was used for steaming
vegetables) and whisk until thickened and smooth.
Heat remaining margarine in a skillet and sauté the chopped onions
until tender. Add mushrooms and stir. Continue cooking until the
mushrooms are tender.
Combine sautéed onion and mushrooms with the sauce and season with a
dash of nutmeg and soy sauce.
Razzle Dazzle Recipes
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