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Jarlsberg Vegetable Bake

  Sauté eggplant in the oil until lightly browned and set aside. Cook the zucchini, mushrooms, green pepper and onion for several minutes and add tomatoes, salt and pepper. Alternate layers of vegetables and cheese in a shallow 1˝-quart buttered baking dish. Top with cheese and bake in a preheated 350° F. oven for 30 minutes. 1 medium eggplant, peeled and sliced
1/4 c. oil
3 medium zucchini, sliced
1 c. mushrooms, sliced
1/2 c. green pepper, cut in strips
1/2 c. onion, chopped
1 c. cherry tomatoes, halved
1 t. salt
1/4 t. pepper
2 c. Jarlsberg cheese, shredded

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Up-Home, Down-Home represents the cultural development of recipes from the most intimate, formal setting to the easy-going, spur-of -the-moment family dinner. Quick, easy to prepare dishes include many favorites from the Chefs at the Groff's Farm Restaurant. Fully illustrated, some in color, 208 pages. Hard-cover edition.

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