I am not vegetarian; however, I had to learn to be a great vegetarian cook when my little sister was diagnosed with an allergy to protein. Yes, that is correct protein! As most know meat and fish are high in protein. Below are some great vegetarian recipes my mother used to make while we were growing up. Hope you enjoy!
Cheddar Chili Cups
Chili Cups Ingredients:
2 (15-ounce) cans vegetarian chili
1/2 cup sliced green onions
6 (4-inch) hard round dinner rolls
6 slices (1/2 ounce each) Cheddar Cheese
1/3 cup Sour Cream
2 ounces (1/2 cup) Cheddar Cheese, shredded
Cherry tomatoes, if desired
Combine chili and green onions in 2-quart saucepan. Cover; cook over medium heat, stirring occasionally, until heated through (3 to 5 minutes).
Meanwhile, hollow out rolls with serrated knife, leaving 1-inch shell. Place 1 slice cheese in bottom of each roll; fill with 1/2 cup hot chili.
Top each with 2 teaspoons sour cream; sprinkle with shredded cheese. Serve with cherry tomatoes, if desired.
Makes 6 servings
Easy Broccoli Custard Bake
1 (10-ounce) package frozen chopped broccoli, thawed and drained
1 (4-ounce) can sliced mushrooms, drained
1 (4-ounce) cup shredded Swiss cheese
6 large eggs
1/2 cup milk
1/2 cup bottled ranch dressing
3 tablespoons all-purpose flour
In lightly greased 1 1/2-quart casserole, gently toss together broccoli, mushrooms, and cheese. Beat together eggs, milk, dressing, and flour until thoroughly blended. Pour over vegetables and cheese.
Bake in preheated 350F oven until knife inserted near center comes out clean, about 40 minutes. Let stand 5 minutes before serving.
Makes 6 servings.