We continue with our LOOK BACK to SEASON 1

this look back happens to be our first VEGETARIAN show and it was a great meal.....



Here is what you need

MENU

EGGPLANT AND STEWED TOMATO CASSEROLE

Eggplant
Silk
Flour
Can of stewed tomatoes
Bread crumbs
Pepper
Parmesan cheese
Peel 1/2 eggplant and slice thin. Put in deep dish and pour boiling water
over.   Drain, dip in Silk then Flour and then back into the Silk before using the fine bread crumbs.
 Sautee in small amount of oil until brown on both sides. Drain between 2 pieces of paper towels.
Layer eggplant in bottom of casserole. Sprinkle Parmesan cheese on top. Layer stewed tomatoes over and continue with another layer of eggplant.
 Cover and bake at 350 degrees for 25 minutes.

CAULIFLOWER "MASHED"

1 head cauliflower
Silk
Butter substitute
Salt & pepper
Paprika
Cook cauliflower until fork tender. Place cauliflower (in pieces), Silk (milk substitute) , salt and pepper in blender. Whip until smooth. Pour cauliflower into small baking dish. Sprinkle with paprika and bake in hot oven until bubbly.

Sweetened Green Beans

Fresh Green Beans
Butter substitute
Olive Oil
Sugar
Red Pepper Flakes

Heat olive oil and butter substitue in Sautee pan
Add Green Beans (blanched in hot water) and toss to coat
Sprinkle with Sugar and Red Pepper Flakes