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April 2000 Issue
Spring Medley
by Victoria Smith
Table of Contents | Single-page view

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#5 - Eggplant with Tomato

  • 1 1/2 cups cubed eggplant
  • 2 tablespoons chopped green pepper
  • 2 tablespoons chopped onion
  • Solid vegetable shortening
  • 1 cup canned tomatoes
  • Salt and pepper
  • 2 slices of vegetarian bacon (chopped)
  • Cracker crumbs, browned in milk-free margarine
Soak eggplant in salt water for 30 minutes. Cook in boiling water until tender. Brown green pepper and onion in rendered vegetable shortening. Add tomatoes and eggplant. Place in casserole. Add salt, pepper, and vegetarian bacon.

Sprinkle browned cracker crumbs over all. Bake at 400 degrees F for about 15 minutes.

  • Yields: 4 generous servings
  • Preparation Time: 1 hour


#6 - Best Baked Beans

  • 5 slices of vegetarian bacon, crisply fried and crumbled
  • Two 16-oz cans vegetarian baked beans, drained
  • 1/2 green pepper, seeded and chopped
  • 1 1/2 teaspoons prepared mustard
  • 1/2 cup ketchup
  • 1/2 cup hickory-smoked barbecue sauce
  • 1/2 cup brown sugar, firmly packed
Mix all ingredients in a saucepan. Cover and simmer over a very low heat for about 45 minutes.
  • Yields: 6 servings
  • Preparation Time: 1 hour


#7 - Nutty Fingers

  • 1/2 cup milk-free margarine
  • 5 tablespoons confectioner’s sugar
  • 1 teaspoon vanilla
  • 1 cup flour
  • 1 cup finely chopped nuts
Preheat oven to 375 degrees F. Cream margarine and add sugar and vanilla. Work in flour gradually. Add nuts. Make into rolled cookies about the size of a little finger. Bake for 8 minutes or until lightly brown. Roll in powdered sugar twice.
  • Yields: 1 dozen cookies -- I'd make a couple of batches.
  • Preparation Time: 30 minutes

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