"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Vegetable Casserole Recipe

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This recipe for Vegetable Casserole, by , is from Endangered Recipes: Too Good To Be Forgotten, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Tilly Mendez
Added: Saturday, March 12, 2005

Category:
Category:

Ingredients:  
Ingredients:  
Zucchini
Tomato
Onion
Cheddar cheese
Salt
Oregano

Directions:
Directions:
Preheat oven to 375 degrees. In a casserole, cut up even amounts of zucchini, tomato, onion, and cheese into chucks - enough to fit the casserole. Salt to taste and sprinkle with oregano. Cover and bake for about an hour and a half.

Personal Notes:
Personal Notes:
This recipe was actually Nancy's. When asked, Nancy said that I got it from her, but that it originally came from Marie Conant, a long time friend of the McEwen/Dorian family.

 

 

 

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