Vegetable Appetizer Recipes
The vegetable appetizer recipe page is just getting started keep checking back for more veggie appetizer recipes.
Please remember support your community, your neighbours, your friends…Buy Local! Pretty Please 🙂
Fresh is best! Get as many of the ingredients as you can from local farms, markets or stores that sell local produce.
Trim the roots and most of the green part of the leeks.
Cut lengthwise in half to about 2 inches from the root end.
Wash carefully to remove all the earth.
Tie with thread into a bundle, or wrap a narrow piece of aluminum foil around them.
Cook in boiling salted water 10 minutes, or until tender but firm.
Drain well; cool, and remove thread or foil.
Beat together the oil, vinegar, salt, pepper and mustard. Stir in the onion, parsley and egg.
Pour over the leeks; chill at least 4 hours, or overnight.
I know what you’re thinking…mushrooms aren’t vegetables.
True, but where else was I going to put these nummilicious mushroom recipes?
So there they be, on the vegetable appetizer recipe page 😉
French Fried Mushrooms
Mushrooms in Parmesan Sauce
Russian Style Mushrooms
Mushroom Pickles Recipe
Add the mushrooms and bring just to a boil.
Remove from heat immediately
Pack into jars and refrigerate for 24 hours before serving.
Keeps 3-4 weeks in refrigerator, or longer if packed in sealed jars.
French Fried Mushrooms Recipe
Wash and thoroughly dry the mushrooms.
Cut in 1/2-inch slices, stems and all; toss with the flour.
Heat the oil to 375°; fry the mushrooms 2 minutes.
Drain well; sprinkle with salt and pepper.
Serve 4-6; or pierce with cocktail picks to serve as a hot hors d’oeuvre.
Recipe For Mushrooms in Parmesan Sauce
Cook the broth, chili sauce, salt, ginger and onion over low heat for 5 minutes.
Melt the butter in a skillet; saute the mushrooms 5 minutes.
Mix in the hot sauce; cook over low heat 2 minutes, stirring once or twice.
Just before serving, blend in the cheese until melted.
Serve on toast, in patty shells or on crisp crackers.
Russian Style Mushroom Recipe
Melt the butter in a skillet; saute’ the onion 5 minutes.
Add the mushrooms, salt and pepper; saute 5 minutes, or until browned and liquid evaporated.
Blend in the paprika and sour cream; heat but do not let boil.
Delicious on toast as a first course, or as a vegetable.
Onions in Raisin Sauce
Buy even-sized onions.
Heat the oil in a deep skillet; add the peeled onions, tossing until coated.
Mix in the water, vinegar, salt, pepper, sugar, tomato paste, marjoram, bay leaf and raisins.
Cover, bring to a boil and cook over low heat 30 minutes, or until tender but firm. Shake the pan frequently.
I will be adding more recipes soon. In the meantime, if you have any great vegetable appetizer recipes or any type of veggie recipe that you’d like to share please share it in the comments or send me an e-mail.
I know, I know, I’ve said it before. Here goes again…
Support Your Neighbours Your Friends Your Community…Buy Local! Pretty please