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| rdfs:label | - Baked Vegetables of the Vines
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| rdfs:comment | - BAKED VEGETABLES OF THE VINES This recipe came from an estate sale. I obtained it when I purchased the family collection from the Jordan Estate in Mesquite, Texas in 1992. 2 onions peeled and chopped 2 cloves garlic peeled and crushed 1/3 cup salad oil 2 cucumbers sliced 2 zucchini sliced 2 yellow squash sliced 1 large eggplant sliced 2 green peppers cut into strips 2 tomatoes cored and sliced 1 tablespoon salt 1 teaspoon freshly ground black pepper 1 teaspoon oregano 1/4 teaspoon cumin seed 1/4 teaspoon powdered dill 3 tablespoons salad oil In casserole dish saut� onions and garlic in 1/3 cup salad oil until golden then remove half of the onions and set aside. Mix together salt, pepper and herb. Lay sliced cucumbers on top of the onion mixture and sprinkle with 1/3 of the mixed seasonings
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| abstract | - BAKED VEGETABLES OF THE VINES This recipe came from an estate sale. I obtained it when I purchased the family collection from the Jordan Estate in Mesquite, Texas in 1992. 2 onions peeled and chopped 2 cloves garlic peeled and crushed 1/3 cup salad oil 2 cucumbers sliced 2 zucchini sliced 2 yellow squash sliced 1 large eggplant sliced 2 green peppers cut into strips 2 tomatoes cored and sliced 1 tablespoon salt 1 teaspoon freshly ground black pepper 1 teaspoon oregano 1/4 teaspoon cumin seed 1/4 teaspoon powdered dill 3 tablespoons salad oil In casserole dish saut� onions and garlic in 1/3 cup salad oil until golden then remove half of the onions and set aside. Mix together salt, pepper and herb. Lay sliced cucumbers on top of the onion mixture and sprinkle with 1/3 of the mixed seasonings and 1 tablespoon oil. Add a layer of eggplant and sprinkle with 1/3 of the seasonings and 1 tablespoon oil. Cover casserole and bake at 350 for 1 hour. Remove from oven and add a layer of tomatoes then top with remaining onions and return to oven. Bake uncovered for 15 minutes. Serve immediately.
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