Tomato Fritters - cooking recipe

Ingredients

1 c. all-purpose flour
1 tsp. baking powder
1 tsp. sugar
3/4 tsp. salt
1/4 tsp. basil
1 large can whole tomatoes, drained
1 Tbsp. finely chopped onions
1 Tbsp. fresh parsley, chopped fine
1/2 tsp. Worcestershire sauce
2 eggs
oil for frying
1/2 c. wild rice
1/2 c. brown rice
2 tsp. olive oil
1/2 tsp. salt
2 c. mornay sauce
1 1/2 lb. fresh broccoli, cooked (about 4 c. cooked)
12 string beans, trimmed
2 medium carrots, trimmed, peeled and cut into 1/4-inch rounds
2 c. cauliflower florets
2 ears corn, husked and cut in half
2 small yellow squash, trimmed and cut into 1/4-inch rounds
2 medium zucchini, trimmed and cut into 1/4-inch rounds
2 c. broccoli florets
2 tsp. Spike seasoning
2 slices low-fat Cheddar cheese
1 tsp. freshly grated Parmesan cheese

Preparation

A colorful array of crisp, lightly steamed vegetables, this appetizing side dish can also serve as a hearty meatless meal for two.
The pungent, garlicky dressing is anything but bland. Sometimes I garnish with a little minced red bell pepper.
As soon as you top the dish with cheese, cover it with aluminum foil to trap the heat; this will help melt the cheese by the time you uncover the dish at the table.