Cooperative Living July 2015 - 36

READER RECIPES
Studies have shown that eating less meat reduces one's
risk of both cancer and heart disease. Meatless meals
tend to cost less and have fewer calories, so can help you
save money while maintaining a healthy weight. And
what better way to make the most of the fresh vegetables
that are abundant this time of year than by trying these
vegetarian-oriented recipes!
Vegetarian Main Dishes
BOB'S BLACK-BEANSTUFFED
PEPPERS IN
SLOW COOKER
Margie Mills of Amelia
Court House
INGREDIENTS:
1 medium onion,
finely chopped
¼ t cayenne pepper
¼ t dried oregano
¼ t ground cumin
¼ t chili powder
15-oz. can black beans,
rinsed and drained
6 tall green bell peppers,
tops removed, seeded
and cored
1 cup shredded Monterey
Jack cheese
1 cup tomato salsa
½ cup fat-free sour cream
Chopped fresh chives
(optional)
DIRECTIONS: Spray a
medium skillet with cooking
spray and sauté onion until
golden. Add seasonings and
remove from heat. Mash half
of the black beans with the
cooked onion in a mixing
bowl; stir in remaining beans.
Place green peppers in a slow
cooker. Spoon bean mixture
into peppers and sprinkle
cheese over. Pour salsa over
cheese. Cover and cook on
low heat for 6-8 hours, or high
heat for 3-4 hours. Serve each
pepper with a dollop of sour
cream and sprinkle of chives.
34
KIDNEY BEAN DELIGHT
Jean Brydge of Lyndhurst
INGREDIENTS:
1½ T sugar
½ t salt
½-3
⁄4
11
cup mayonnaise
15½-oz. can kidney beans,
rinsed and drained
⁄3 cup chopped lettuce
½ cup chopped celery
¼ cup chopped onion
(purple or Vidalia)
2 chopped hard-boiled eggs
DIRECTIONS: Mix sugar, salt
and mayonnaise and combine with
all ingredients in a large mixing
bowl. Refrigerate if not serving
immediately. The amounts of any
ingredients can be varied according
to taste.
GRILLED PORTOBELLO
MUSHROOMS
Daria Kiselica of Charlottesville
INGREDIENTS:
1
⁄3
⁄3
1 cup olive oil
½ t salt
½ t sugar
1 small onion, finely chopped
1 t minced garlic
4 large portobello mushrooms,
cut into ½-inch slices
DIRECTIONS: Combine marinade
ingredients. Add mushrooms and
turn to coat with marinade. Marinate
at least one hour, and up to
several hours. Grill mushroom slices
until edges just begin to char.
cup wine vinegar
ZUCCHINI BAKE
Wendy Lankford of Red Oak
INGREDIENTS:
5 cups thinly sliced zucchini
2 sweet peppers, chopped
1 cup chopped onion
1 clove minced garlic
½ t salt
¼ t pepper
3 T olive oil
3 eggs
½ cup mayonnaise
4 oz. grated Romano cheese
8 oz. shredded mozzarella,
divided
12 Ritz crackers, crushed
DIRECTIONS: Preheat oven
to 350 degrees. Grease 3-qt.
rectangular baking dish and
set aside. In 12 " skillet cook
zucchini, peppers, onion,
garlic, salt, and pepper in hot
oil over medium-high heat 1015
minutes or until tender, stirring
occasionally. Meanwhile,
in extra-large bowl whisk together
eggs and mayonnaise
until combined. Stir in Romano
cheese and half the mozzarella.
Add cooked vegetables
and toss to combine.
Evenly spread mixture into
prepared dish and top with
remaining mozzarella and
cracker crumbs. Bake, uncovered,
20-25 minutes or until
top is lightly browned and
knife tests done. Let stand 10
minutes before serving.
SPINACH
CHEESE PIE
Ida Goering of Dayton
INGREDIENTS:
10-oz. pkg. frozen
chopped spinach
2 T butter
2 T finely chopped onion
3 T finely chopped red
bell pepper
1 cup shredded
Swiss cheese
3 eggs
1½ cups milk
¾ cup biscuit baking mix
1 t salt
¼ t pepper
¼ t ground mustard
¼ cup cooked chopped
bacon (optional)
DIRECTIONS: Cook
spinach according to
package directions and
drain well. Sauté onion
and bell pepper in butter.
Combine with spinach
and cheese, then transfer
to greased 9 " pie plate.
In a blender, mix remaining
ingredients, except
bacon, and process until
smooth. Pour over spinach
mixture. Sprinkle with
bacon, if used. Bake at
350 degrees for 45-50
minutes or until set. n
Cooperative Living/July 2015
MONTICELLLO/ISTOCK/THINKSTOCK
Cooperative Living July 2015

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