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About 30 tomatoes, scalded and cut up 3 green peppers, chopped 3 onions, chopped 6 stalks celery, chopped 2 tbsp. celery salt 4 tbsp. sugar 1 tsp. salt (Adjust amount of green peppers, onions and celery to your tastes.) Mix together and pack in sterilized jars. Wipe jar tops, remove air bubbles and seal! Process 45 minutes in boiling water bath. -----------------------998525 -- FETTUCCINE WITH SHELLFISH, TOMATOES, OLIVES
6 tbsp. olive oil 2 lbs. ripe tomatoes, peeled and chopped 3 tbsp. drained capers 2 tbsp. chopped anchovies 1 tbsp. chopped garlic 3/4 lb. med. shrimp, peeled 1/2 lb. sea scallops, halved 2 tbsp. chopped, pitted Kalamato olives 1 lb. fettuccine Light red wine like a bezujolias or Garbaresco Heat 4 tablespoon oil in heavy large skillet over high heat. Add tomatoes, capers, anchovies and garlic and cook until tomatoes release their juices and mixture thickens, about 10 minutes. Add shrimp and scallops and saute until cooked through about 2 to 3 minutes. Meanwhile, cook pasta in large pot, until al dente drain and transfer pasta to bowl. Toss with 2 tablespoons oil. Add pasta to seafood mixture and toss to heat through. Serve. -----------------------998526 -- FROM THE SPINACH PATCH OF STEPHEN VOUGHT
3/4 lb. bulk sausage (Jimmy Dean's) 1 (16 oz.) loaf frozen bread 1 (10 oz.) pkg. frozen chopped spinach 8 oz. shredded Mozzarella cheese Thaw dough and spinach overnight in refrigerator. Drain spinach well. Cook and drain sausage; set aside. Roll dough into 15x8 rectangle. Sprinkle cheese over dough. Top with sausage and spinach. Seal long sides together, then seal
ends. Place loaf on greased baking sheet. Brush with egg white. Sprinkle with seed, if desired. Bake for 30-35 minutes at 350 degrees. Let stand for 5 minutes. -----------------------998527 -- ZUCCHINI PARMESAN
4 c. thinly sliced zucchini 1 tbsp. water 1 tsp. salt 3 tbsp. grated parmesan cheese 1 sm. onion, chopped 2 tbsp. margarine Freshly ground pepper Put all ingredients except cheese in skillet. Cover and cook 1 minute. Uncover and continue cooking and turning with wide spatula until just tender. About 5 minutes. Sprinkle with cheese. Toss. Serves 6 to 8. Mother of Judge Wm. T. Moroney -----------------------998528 -- FRESH CUCUMBERS
6 c. fresh cucumbers 1 c. sweet pepper, sliced thin 2 onions (into rings) 1 tsp. salt 1 tsp. celery seed 2 c. sugar (I use 1 1/2) works fine 1 c. white vinegar Mix well. Put in refrigerator, let stand overnight. Mason, Ohio
10 cucumbers, cut into chunks 6 onions, sliced 1/2 c. salt 2 c. vinegar 2 c. water 1 tbsp. celery seed 1 tbsp. mustard seed 1 1/2 c. sugar 1 tsp. ginger 1 tsp. turmeric
Combine cucumber chunks, onion slices and salt and let stand 2 hours. Drain. Combine remaining ingredients and bring to a boil. Place cucumber and onion mixture in hot sterilized jars. Pour the boiling liquid over cucumber mixture to fill each jar. Seal. Makes 6-8 pints. -----------------------998531 -- CANNED ZUCCHINI
Wash zucchini but do not peel. Cut into 1-inch cubes. In large saucepan steam, covered, in small amount of water for 2 minutes. Pack zucchini into clean jars, adding 1/2 teaspoon salt for each pint, 1 teaspoon salt for each quart. Fill to 1/2-inch of top with boiling water (using juices from cooking as part). Adjust jar lids. Process at 35 pounds pressure 25 minutes for pints, 30 minutes for quarts. -----------------------998532 -- CREAMED CUCUMBERS
4 lg. cucumbers 1/2 to 1 pt. sour cream 5 tbsp. mayonnaise 1 to 1 1/2 c. water 1/4 c. vinegar 2 to 3 tbsp. sugar 1/4 c. cream Onion slices (optional) Peel and slice cucumber. Soak overnight in salt water. Drain and rinse. Mix water, vinegar and sugar to taste. Add cream. Beat in sour cream and mayonnaise. Add cucumbers. Best if allowed to stand in refrigerator for a day before serving. -----------------------998533 -- DILLY GREEN TOMATOES
Select small, firm green tomatoes. Wash and pack in sterilized quart jars. To each quart add one clove of garlic, one hot red or green pepper and one head dill. For about eight quarts: combine 2 quarts of water, 1 quart of cider vinegar, 1 cup salt. Cook solution five minutes. Fill jars to 1/2 inch from top. Seal. -----------------------998534 -- DILLED ZUCCHINI
SPECTACULAR SWEET CORN Eat immediately. sugar 1 c. On 4th morning. Brush with melted butter and sprinkle with dill weed. vinegar 1 tbsp. Pour cold water over rings and soak 3 hours. unpeeled. covered in 1 inch boiling salted water 12 to 15 minutes or until tender. cider vinegar Bring to boil and pour over rings. chopped 1 c. onion slices Mix together the following and pour over cucumber mixture: 2 tbsp. butter 1 pt. -----------------------998536 -. Drain and add: 1 c. Let stand 24 hours.RED HOT CUCUMBERS 2 gal. cider vinegar 1 tbsp. bottle of red food coloring Add water to cover. -----------------------998537 -.Cut 2 unpared medium zucchini lengthwise in half. sliced cucumbers 1 green pepper. Pour off syrup into pan and reheat to boil and pour over rings for 3 mornings. Put lid on pan and let set overnight. Keep refrigerated. cucumbers 2 c. canning salt Pack in jars and store in refrigerator. celery seed 2 c. heat everything and put into jars.) red hots 10 c. water Peel. Drain rings and wash in cool water. Cook. Mix cucumbers in this.REFRIGERATOR CUCUMBERS 7 c. half and half . Heat and simmer 2 hours. Like Red Apple Rings. delime 8 1/2 qts. 2 c. 20 c. -----------------------998535 -. sugar 8 sticks cinnamon Drain. slice and core cucumbers. Put: 2 c. (13 or 16 oz. water 1 pkg. fresh cut sweet corn 1/2 lb. alum 1 sm. drain. Makes 4 servings.
Cover. Remove from heat. drain. spooning dressing over a few times. package and freeze as soon as possible. sugar c.Put corn in large roaster. Pour boiling water over. Remove from oven and cool down by placing roaster in the sink filled with ice water. freshly ground pepper 1/2 tsp. Pack in jars. degrees for 1 hour. Fill jars with boiling water. -----------------------998541 -. pour over.SOUR CREAM CUCUMBER . if desired. Combine oil and vinegar. salad oil 1/4 c. Put handful of salt over top. dried thyme or marjoram. chill 3 hours. sprinkle with seasonings and herbs. Place in a 325 degree oven.HERBED TOMATOES 6 ripe tomatoes. salt Toss gently to coat corn. enough to cover. butter c. Bake at 200 Pour over 8 cups popped popcorn. vanilla tsp. Add the butter and the half and half. -----------------------998539 -. salt 1/4 tsp. snipped chives 2/3 c.CANNED GREEN TOMATOES Slice green tomatoes and put in crock. peeled and sliced 1 tsp. finely snipped parsley 1/4 c. To serve. Drain. Drain off dressing and pass with tomatoes. heat corn and add salt and a bit of sugar. Cold pack until water starts to bubble inside jars. Cook 1 hour stirring every 15 minutes. tarragon vinegar Place tomatoes in bowl. Let stand 1 hour or longer. When cool. dark corn syrup tsp. -----------------------998540 -. crushed 1/4 c.CRACKLY CORN 1 1/4 1/2 1/2 1/2 c. -----------------------998538 -.
Fold in 3 cups chopped cucumbers. Peel and slice cucumbers and add to mixture. place in hot oil and fry until golden brown. Let cucumbers marinate for at least 2 hours before serving. -----------------------998543 -. for plain greens or sliced tomatoes. Slice and place in sterile wide mouth jars.FRESH CUCUMBERS WITH SOUR CREAM 1 c. vinegar Salt Pepper Garlic powder Onion powder 3 lg. 1 teaspoon for quart jars). -----------------------998542 -. To Cook: Open jar and discard liquid. crushed celery seed Chopped dill Chopped cucumbers Chill when time to serve.DILL CUCUMBERS Also good topping 1 grape leaf 1 sprig of dill 1 clove garlic 1 tsp. Mix next 4 ingredients to taste. -----------------------998544 -.1/4 c. Add salt (1/2 teaspoon for pint jars. mayonnaise 1 tsp. Cover with boiling water.CANNED GREEN TOMATOES Green tomatoes Boiling water Salt Wash as many green tomatoes as you want to can. Batter green tomatoes in cornmeal or flour (your choice). salt Cucumbers . sour cream 1 tsp. cucumbers Mix mayonnaise (NOT salad dressing) and vinegar. Water bath for 30 minutes until sealed.
CUCUMBERS Ready in three 6 c. cukes 1 green pepper 1/2 c. Put in a glass jar. salt 5 c. salt Mix and refrigerate overnight. vinegar 1 1/2 tsp. cucumbers. sliced cucumbers 1 c. Screw on lids tight. May use in 3-4 days. Keep in refrigerator. put in refrigerator. Fill jar with slices or strips of firm cucumbers. mustard seed 1 1/2 tsp. -----------------------998546 -. sliced thin 1 clove garlic 1 green pepper 1 red pepper Crushed ice 1/2 c. Fill jar with boiling water. sugar 1 c. drain. sliced onions 1 tbsp. sugar 1/2 c. -----------------------998547 -. vinegar 1 tbsp.ICED CUCUMBERS 4 qts. 1 c. salt Mix together sugar. vinegar and salt. -----------------------998545 -. Pour over onions and cucumbers. sliced onions 2 c. sliced (don't peel) 6 med. celery seed 2 tbsp. When cold. to five days.REFRIGERATOR CUKES 4 c. garlic and salt. Stir until sugar is dissolved. Use as wanted. turmeric . white sugar 3 c.In bottom of each jar place grape leaf dill. onions. vinegar 1/2 tsp. each mustard & celery seed Pour over cold cukes and store in covered jar in refrigerator.
Put cucumbers. onions. vinegar. Slice very thin into a large bowl. about 1/4 inch thick. mustard seed. water 3/4 c. turmeric.REFRIGERATOR CUCUMBERS 7 c. celery seed on to boil. Lay on foil covered baking sheets. Let stand in refrigerator for a few hours (or a few days). drain good. At serving time. drain. Slice horizontally. Seal up in sterilized jars and lids. Run the tines of a fork lengthwise down each cucumber so that you make little grooves all along the circumference. Let stand for several hours in refrigerator. celery seed 2 c.SUN DRIED TOMATOES Wash and stem ripened tomatoes. garlic. sugar 1/2 tsp. Add crushed ice and 1/2 cup salt. let stand 3 hours. Put in glass serving dish and sprinkle with fresh parsley. Salt on both sides and let sit for 30 minutes. sliced cucumbers (may be peeled or not peeled) 1 c. salt 1 tsp. Drain and add 1 very thinly sliced large onion. turning occasionally until desired dryness is achieved. When covered with marinade this keeps well for 2 weeks covered in refrigerator. Store in jars in a cool pantry. stir up good. sugar 1 c. -----------------------998548 -. add top ingredients and boil until cucumber slices are transparent. salt Combine 4 marinade ingredients and pour over vegetables. chopped green pepper 1 c. sliced onions 1 tsp.SWEET SOUR CUCUMBERS Ready Peel 2 large cucumbers. Rinse. white vinegar 3/4 c. to eat after a day or two. green and red peppers together. Place in sun for several hours. Cover lightly with cheese cloth. brown or white vinegar Put all of the ingredients into a large glass jar and stir until juicy. Or make marinated sun dried tomatoes by placing tomatoes in jars . Put sugar. May be kept in refrigerator for weeks. -----------------------998549 -. After 3 hours. Cover with salted water (a teaspoon or so to amount of water needed to cover). -----------------------998550 -. Cover with the following marinade: 1 1/2 c.
ground turkey 1 sm. salt 1/2 tsp. Makes 8 to 10 servings. cut or grate cheese. chopped 6 tsp. layer 1/2 meat mixture. Mix together all fried ingredients (first 7) and tomatoes and rice mixture real well. diced 1 clove garlic 1 #2 can whole tomatoes Butter flavor Pam Brown ground turkey and drain. Repeat layer. raw rice 1 cabbage (about 2 lb. In buttered 9x13x2 inch pan. grated American or Cheddar cheese Fry together first 7 ingredients after mixing them well together. This will look like Italian lasagna. Fry in small amount of light oil.). Can be frozen. -----------------------998552 -. -----------------------998551 -. then tomatoes and bring to a rapid boil. garlic and basil and 3 tablespoons vinegar per quart. ending with cheese. Serve over toast. Saute vegetables in butter flavor Pam on very low heat. 1/2 cabbage and 1/2 cheese. pepper 1/2 tsp. chopped 1 tsp. Add sauteed vegetables to turkey. can Rotel tomatoes with green chives 1 (8 oz.) can tomato sauce 1/2 c. remove from fire and set aside. Cover pan well with aluminum foil. Mix the next 3 ingredients (tomatoes.with olive oil. Low in fat. Enjoy. dried tomatoes add snap to salads and breads. -----------------------998553 -. When completed. garlic. shredded 1 c. set aside. Intensely flavorful. Shred cabbage. onion.SUN DRIED TOMATOES WITH BASIL & PASTA . onion. Reduce heat and simmer until liquid begins to thicken. bell pepper. set aside. Also can be moistened to make sandwiches. Bake covered for 1 1/2 to 2 hours in oven at 350 degrees. tomato sauce. and rice) together thoroughly in a bowl and set aside. chopped 1/2 bell pepper. oregano 18 oz. ground beef 1 lg.GROUND TURKEY WITH TOMATOES 1 lb. pasta or rice. diced 1 sm.SPICY CABBAGE 1 lb.
Toss with sauce while pasta is hot. add remaining ingredients. salt cured olives (black) 1 bunch fresh basil 3 cloves fresh garlic. pasta Mix tomatoes.8 oz. grated 2 tbsp. Heat tomatoes and olives together in separate skillet. Pit and slice olives. Mash cheese into sauce. salt 1/2 c. chopped 1/4 c. Toss tomatoes and olives in with penne mixture. pressed 1 c. sliced Kalamata olives (optional) 1 lb. olive oil and vinegar.PENNE WITH BASIL. -----------------------998555 -. sharp cheese. slivered with oil 1/3 c. PLUM TOMATOES & SALT CURED OLIVES Pour into 1 lb. chopped 8 oz. Process until smooth. greased casserole dish. penne pasta 8 plum tomatoes 1/2 c. Brie cheese. sun dried tomatoes. Slice plum tomatoes lengthwise in 1/8 inch pieces. 3-4 seconds. when done. Add basil mixture to penne. fresh basil. water 1 tbsp. Cook over medium heat 3 minutes. rind removed. drain. olive oil 1 tbsp. oil.BAKED GARLIC CHEESE GRITS 1 c. Place them in a food processor with garlic. Add olives. balsamic vinegar Wash and dry basil leaves. Worcestershire sauce 2 or 2 shakes garlic powder Cook grits in salted water. Serve with freshly ground pepper and grated cheese. -----------------------998554 -. Stir and keep warm on stove. garlic and basil. olive oil 2 to 4 cloves garlic. uncooked grits 4 c. ------------------------ . butter 1/2 lb. Bake in 350 degree oven for 20 minutes. Cook penne in boiling water. peeled 1 tbsp. Let sit at room temperature for about 3 hours. Cook pasta.
chopped basil Serves 4. Add 1 tablespoon salt and the cauliflower florets. chopped tomatoes 1/4 c. Reserve liquid for cooking pasta. pepper 1 clove crushed garlic 1/4 tsp. combine tomatoes. about 5 minutes. With a skimmer or slotted spoon. Bring 6 quarts of water to a boil. sun-dried tomatoes and basil. 2. pepper. margherita (narrow rippled noodles) 1 tbsp. Break or cut into 1 inch pieces. first course. 1 lg or 2 sm. Dredge florets in flour mixture.998556 -. red wine vinegar 1/4 tsp. transfer florets to a colander. olive oil 1/2 c. Wash thoroughly in lukewarm water. salt. salt 1/2 tsp. minced 2 tbsp. 3. bread crumbs. salt 1/4 tsp.ZITI WITH SUN-DRIED TOMATOES WITH MOZZARELLA 2 c. chicken broth. heated (see note) 1/2 c. Serves 6. freshly grated Romano cheese 2 tsp. minced Italian parsley leaves (garnish) Freshly grated Romano cheese (for serving) 1. In a shallow bowl. salt 1/2 c. dry bread crumbs 1 tsp. combine flour. Easy to prepare and satisfying for the heartiest appetite! Serves 4. ziti 1 c. vinegar.MARGHERITA WITH FRIED CAULIFLOWER Margherita all'Elvira The crispness of the fried cauliflower and garlic with the rippled noodles makes an unforgettable dish for late fall or winter. In large bowl. freshly milled black pepper 1/2 c. thinly sliced 1 lb. Add pasta. drain in colander and set aside. garlic and oregano. Mozzarella. being sure each piece is well coated. diced 6 sun-dried tomatoes. Boil until barely tender when tested with a fork. Mozzarella. oil. Remove florets from cauliflower. Cook pasta. oregano 8 oz.) 1 tbsp. wondra flour 1/2 c. olive oil 1 tbsp. including about 1 inch of stem. 1 teaspoon salt and pepper. -----------------------998557 -. main course. Toss to blend. rinse under cold water and drain well. heads cauliflower (about 3 lbs. . olive oil 4 cloves garlic.
scoop out seeds. Add sauteed garlic. With a slotted spoon. 4. Sprinkle with salt.Arrange in a single layer on a large platter. 6. Note: If you do not have chicken broth. remove 1/2 cup of the pasta water before draining and substitute for broth. cucumbers. turning with spatula. Add pasta and cook until al dente. set aside. thinly sliced 3/4 c. brown sugar 1 lb.CUCUMBERS IN SOUR CREAM 4 med. Serve immediately with additional grated Romano cheese. Spoon remaining cauliflower on top and garnish with minced parsley. Place 1/4 cup brown sugar in each half of squash and then place a patty of sausage on top of the brown sugar. water 1 tsp. return water in which cauliflower was cooked to a boil. toss well again. Serve immediately or refrigerate. Drain pasta in a large colander. Meanwhile. discard. don't be concerned if florets break apart while frying. Cut squash in half. Cook for 30-45 minutes. In a small bowl combine sour cream. sour cream (dairy) 1 tsp. -----------------------998559 -. Add garlic. add vinegar and water to cover cucumbers. 5.ACORN SQUASH 2 acorn squash 1 c. salt 3/4 c.SQUASH . -----------------------998558 -. heated chicken broth and Romano cheese. sugar dash of pepper Place cucumbers in medium bowl. transfer to a bowl containing 1 tablespoon olive oil and toss quickly. the cauliflower and pasta must be done at the same time so that the florets will still be crispy when tossed with the pasta. heat 1/2 cup olive oil over medium heat until haze forms. Scoop out the shells and mix with melted brown sugar. Place on a muffin pan (cut side up). chopped dill or dill seed 1 1/2 tsp.) Place florets in pan and saute' over medium heat. pressing the garlic flat in pan with the back of a wooden spoon. remove garlic and drain on paper towel. Drain. Stir into cucumbers. until golden and crisp on all sides. (If you are not a garlic lover. Let stand 30 minutes. dill. sausage Heat oven to 350 degrees. turn heat to low and saute' until lightly golden. vinegar 1 c. serve with sausage. In a 12 inch skillet. Mix half of the cauliflower and any of the browned fragments stuck to the bottom of the pan with the pasta. sugar and pepper. -----------------------998560 -. or until tender.
Sedan -----------------------998562 -. Refrigerate. Mix other ingredients. -----------------------998563 -.CREAMED CUCUMBERS 2 med.BROCCOLI . grated cheese 1/2 lb. chiles. Soak in salt water for 1/2 hour. Chop chiles and add corn. sugar 1 med. bacon. Pour over cucumbers. Cut bacon when ready to serve. wine vinegar 1/4 c. salad dressing 3 tbsp. Velveeta cheese Salt and pepper Cut squash into slices and boil until tender. artificial sweetener Cut broccoli and cauliflower into small pieces and combine with onion and cheese. diced 1 c. Drain and squeeze out excess water. Mix dressing and refrigerate. vinegar 2 tbsp.CAULIFLOWER 1 head broccoli 1 head cauliflower 1 med. -----------------------998561 -.Squash Canned corn Small can green chiles 1/4 lb. and cheese to squash. thinly sliced Peel and slice cucumbers and onions. or 3 pkgs. Stir on medium heat until cheese melts. fried --DRESSING:-3/4 c. Add salt and pepper.CREAMED CUCUMBERS . sweet cream 1/3 c. onion. cucumbers 1/2 c. red onion. Add crisp bacon and dressing to chilled mixture.
Serves 4 to 6. so you are draining off accumulated salty water. if desired . sugar 4 tbsp. onion.2 sliced cucumbers 1 c.CUCUMBERS IN SOUR CREAM 2 cucumbers. vinegar Ground pepper to taste 1 c. 2 tsp. vinegar Salt and pepper. sour cream Slice cucumbers very thinly. sour cream 4 tbsp. sliced & separated in rings 1 pt. vinegar and ground pepper. sliced 1 lg. 1 tsp. Then add sour cream by spoonfuls. cucumbers 2 tbsp. vinegar. Serves 2 or 3. lemon juice 3/4 c. 1/2 c. Then take cheese cloth or cloth napkin and squeeze handfuls of cucumber in it. sugar Peel cucumbers leaving some green.POLISH CUCUMBERS IN SOUR CREAM 2 lg. to taste 3 tbsp. sugar Beat eggs. -----------------------998566 -. Pour over cucumbers and stir until mixed. lemon juice. vinegar 2 tbsp.CUCUMBERS IN SOUR CREAM 6 lg. Chill and serve. -----------------------998564 -. -----------------------998565 -. Mix remaining ingredients and pour over cucumber slices. Mix well. When cucumbers are well drained. Better if refrigerated and hour or more. Mix lightly otherwise it gets too foamy. cucumbers sour cream sugar finely chopped chives chopped dill. then add sugar. and sour cream until smooth. Add salt. evaporated milk 1/4 c. salt 4 tbsp. 1 tsp. Cover and set in refrigerator for at least 1 hour (or up to 24 hours).
chives. Drain and plunge cucumbers into ice water. salted About 1 glass sour cream 1 tbsp. mayonnaise 2 tbsp. dill then salt cucumbers. salt 1 tsp. -----------------------998569 -. vinegar 3 tbsp. Better to mix ahead of your meal. well. Add a little lemon juice or vinegar. let stand for 20 minutes. salt Dash of pepper A little lemon juice or vinegar Peel and slice cucumbers very thin. Serve very cold. pepper 2 tbsp. vinegar 1/2 tsp. Place in refrigerator for half hour to chill. thawed Slice cucumbers and onions. -----------------------998567 -. mix together. cider vinegar . -----------------------998568 -.CREAMED CUCUMBERS 2 cucumbers.CAULIFLOWER TOSS 3 slices bacon --DRESSING:-1/2 c. Let stand a few minutes.CUCUMBERS IN SOUR CREAM 3 lg.BROCCOLI . Then mix with sour cream mixture. cucumbers. and add sour cream. Cover with boiling water. pepper. sliced thin. Slice onions thin.1 tsp. sugar 1/8 tsp. Cool Whip. sour cream 2 tbsp. Mix sour cream with sugar. sugar 1 tbsp. Combine remaining ingredients and gently mix with cucumber and onion slices. sliced thin 1 Bermuda onion. sugar Salt & pepper Squeeze cucumbers to get liquid out. then drain again. Chill. sliced thin 1 c.
Allow to cool. Just before serving. salt 4 1/2 tsp. -----------------------998571 -. green onions. black pepper 1/4 c. set aside. Place in a bowl and submerge in the following sultry sauce: Mix: 3/4 c. in small bowl. mustard seed 1/2 tsp. Chop very fine. While still hot. Slice 1 large green pepper into strips and slice 1 red onion into rings. spinach 4 or 5 fresh mushrooms Slivered Parmesan cheese Virgin olive oil Garlic red wine vinegar Wash and drain spinach. of course. raisins 1/4 c. vinegar 1 1/2 c. In large bowl.--SALAD:-2 c. sugar 1/8 tsp. Add olive oil. tossing until spinach looks wet. add 1 peeled and sliced cucumber. Serve at once. Add vinegar to taste. toss lightly. add to spinach. red pepper 1/8 tsp. shelled In small frying pan. cold water Place over heat and bring to a boil. Meanwhile. Slice mushrooms very thin. blend all dressing ingredients with wire whisk. one teaspoon at a time. then crumble. -----------------------998570 -. then boil furiously for only 1 minute. sunflower seeds. broccoli florets 1/2 c.FIRE AND ICE TOMATOES Skin and quarter 6 large ripe and firm tomatoes. celery salt 1 1/2 tsp. ------------------------ . Pour dressing over salad mixture. Add slivered Parmesan cheese (do not use grated Parmesan cheese unless necessary). combine all salad ingredients and crumbled bacon. Serve as a relish or side dish. toss lightly to coat. Tomatoes given the above treatment will mark time in the refrigerator quite happily for several days without the cucumber. cauliflower florets 2 c. sliced 1/4 c. Makes 4 to 6 servings. cook bacon until crisp.SPINACH 1 lb. pour over the tomatoes. Cool.
Add 2 cups broth or 2 bouillon cubes dissolved in water. sprinkle with 1 teaspoon salt. Refrigerate. sugar 1 pt. Then drain off the accumulated water.JAPANESE CUCUMBERS .ZUCCHINI BISQUE 1 lb. Combine: 1/2 c. Blend in food processor or blender until smooth. zucchini. Add zucchini pieces and saute until coated with oil. pieces Saute 1 medium sized onion in 3 tablespoons olive oil or cooking oil. dried chopped onions Dash of pepper Pour over cucumbers and refrigerate 30 minutes. Add onion rings and remaining vegetables. about 45 minutes. Add 1/4 to 1/2 teaspoon curry powder. Pour over cucumbers. NOTE: The longer it stands. cut into chunks or sm. -----------------------998574 -. celery seed 1/2 c. vinegar 1/2 tsp. Simmer until tender. Add 1/2 teaspoon salt to cucumbers. vinegar and celery seed. Two carrots cut up may be cooked with zucchini.ENGLISH CUCUMBERS 2 English cucumbers. Combine sugar. Serve hot or cold with a dollop of plain yogurt or sour cream. Let stand 1 hour. the better it is!! It's very colorful also! -----------------------998575 -. cherry tomatoes.998573 -. halved 1/2 c. Let stand 30 minutes. Cool. sliced red onion rings 1/2 c. unpeeled or you can use regular cucumbers 1 c.CUCUMBER IN SOUR CREAM Thinly slice 1 large cucumber. -----------------------998576 -. green pepper rings (optional) Slice cucumbers thin. sour cream 1 tbsp. chopped chives 1 tbsp. vinegar 1 to 2 drops Tabasco 2 tbsp.
confectioners sugar 1/4 c. cut in pieces --SALAD DRESSING:-1 1/4 c. finely chopped 1/4 c. firm cucumbers 1 med. torn 1/2 lb.CURRIED WINTER SQUASH BISQUE 2 tbsp. -----------------------998578 -. NOTE: Japanese rice vinegar must be used. onion and celery very thin. chopped 2 tsp. minced 1 sm. cut in pieces. peeled.PALATABLE SPINACH 2 bunches spinach. rinse and drain thoroughly. cut in pieces 1/2 c. chopped fresh basil or 1/2 tsp. -----------------------998577 -. golden raisins 1/2 c. onion 2 ribs celery 1/2 c. well rinsed & dried. sugar 1/2 c. jicama. ground ginger Adapted from California fresh. paprika 1/2 tsp. finely chopped 1 clove garlic. butternut squash. dried 2 lbs. Mix sugar and rice vinegar together until sugar is dissolved. butter 6 scallions. dry roasted peanuts. fried & crumbled 2 red apples. apple cider vinegar 1 tbsp. Will keep for several weeks. bacon. chicken broth . unsalted 1 sm. vegetable oil 1/2 c.) plum tomatoes 4 c. green pepper. salt 1/2 tsp. Soak in salt water for about an hour. seeded. fresh parsley. cubed 1 smoked ham hock 1 can (14 oz. Japanese rice vinegar Slice cucumbers. fresh lemon juice 1 1/2 tsp. Pour over cucumbers in a screw-top jar and refrigerate. dry mustard 1 1/2 tsp.3 med.
or 3 regular cucumbers. or to taste 1/2 c. cover. Simmer covered 1 hour or until vegetables are soft. olive oil or salad oil 2 tbsp. peeled. green pepper. sugar 1/4 tsp.) 4 1/2 c. stirring occasionally. pepper 1/4 c. tarragon vinegar or cider vinegar 2 tsp. crushed 1 tsp. curry powder Salt & pepper 1 c. ground allspice 1/4 tsp. watercress leaves. Melt butter in a large saucepan over medium low heat. Serves 6 to 8.) 1/3 c. -----------------------998579 -. 4. ground mace Pinch of fresh grated nutmeg 2 tsp. salt. fresh dill. Heat to boiling. Add squash. toss to coat. firmly packed 6 green onions with tops. sugar. Cook 2 minutes. allspice. Add ham bone. plain yogurt .1/2 tsp. coarsely chopped (about 3/4 c. if desired. Reduce heat. pour over tomatoes. 2. Let stand at room temperature at least 20 minutes before serving. peeled & seeded (about 2 1/4 pound) 1 tsp. slice each tomato crosswise into 1/2 inch thick slices. tomatoes and broth. Cover lightly. peeled 1/4 c. parsley. or to taste 3/4 tsp. Puree soup in batches in a blender. Cook 5 minutes. Stir in curry powder and milk. Add garlic. Combine remaining ingredients in small jar.) -----------------------998580 -. parsley and basil. Shake well. chicken broth 1 1/2 c. prepared mustard Cut out stem ends from tomatoes.TOMATOES LUTECE 8 firm ripe tomatoes.hot liquid will expand. baking potatoes (about 2 lbs. hothouse or European cucumbers. 3. chopped 2 sm. salt 1 tsp. Remove ham bone. Add scallions.CUCUMBER VICHYSSOISE 3 med. (Any left over? Chill and serve the next day. chopped 1 clove of garlic. of milk (optional) 1. being careful . Reform into tomato shape again and place in shallow serving dish. mace and nutmeg.
In a deep saucepan. sugar Score and peel cucumbers. sprinkling salt between each layer. stir in remaining broth. use a slotted spoon to transfer them and watercress to same food processor work bowl. vinegar 1 tbsp. about 1 minute. Slice thin and layer into a bowl. In the morning. grated 2-3 tsp. dried mint 2 oz. potatoes and watercress to a boil. Add more salt if needed.Plain yogurt and fresh chopped dill for garnish Peel and chop the potatoes into 1/2 inch pieces.SOUR CREAM CUCUMBERS Let it sit in refrigerator for 1 hour or more. in a food processor fitted with the metal blade. partially covered. drain water out of bowl. Serves 8. garnishing each serving with a dollop of yogurt and a sprinkling of chopped dill. Add to sour cream mixture and chill before eating. -----------------------998582 -. Then 6 cucumbers Salt 2 onions 1 c. chop green onions and dill until minced. seasonings and yogurt. yogurt 2 lg. Scrape down sides and process until smooth. bring chicken broth. 15 to 20 minutes. Serve chilled. chopped walnuts Salt & pepper to taste Dash of garlic powder or 1 clove garlic. (Usually you don't need to add more). serve.PERSIAN YOGURT & CUCUMBER 1 lb. ------------------------ . -----------------------998581 -. Add 1/2 cup of the broth and process until smooth. sour cream 1 tbsp. Taste cucumbers. Let sit overnight. Transfer to a large nonaluminum bowl. Dry completely with paper towels. Coarsely chop cucumber. Another recipe from one of my favorite cook books "Easy entertaining with Marlene Sorosky". lemon juice (I use fresh) 1 tbsp. When potatoes are tender. Reduce heat and simmer. Meanwhile. cucumbers. chopped (optional) Mix all the ingredients. over moderate heat until soft. Remove to bowl with cucumber. add to processor and process until pureed. Refrigerated until chilled.
OVERNIGHT CABBAGE 1 lg. grated 1 sm. sugar 2 tbsp. Cover and chill overnight. ("Salad shooter" is great!).4 oz. Toss gently.CAULIFLOWER . tossing gently. Then squeeze them tightly. Put a handful in jar. jar cukes 2 tsp. buttermilk salad dressing mix 2 tbsp. chopped 3/4 to 1 c. broccoli and onion. sugar. Pour over cukes in jar. Set aside. then a sprinkle of dill.) pkg. mix well and pour over vegetables. let them set in a bowl until they draw water out. separate into flowerets and wash thoroughly. Then more cucumbers. Mix vinegar. celery seed 1 tbsp. mustard seed 1 tbsp. head cauliflower 1 bunch fresh broccoli 1 bunch green onions. cabbage head. and pepper. Combine cauliflower. chopped 1/2 green pepper. shredded 1 lg.998583 -. Stick . wash thoroughly. sugar per qt. Trim off large leaves of broccoli.DILLED CUCUMBERS (FINNISH RECIPE) Mix all ingredients together Cucumbers Salt 1/2 c. white vinegar 2 c. jar 1/4 tsp. mix. slice as thinly as possible. vinegar Remove outer green leaves of cauliflower and break into flowerets. and refrigerate overnight. grated 1 1/2 c. Remove stalks. etc. sugar 1 tbsp. onion. white vinegar per qt. Sprinkle with salt.BROCCOLI TOSS 1 lg. Reserve stalks for use in other recipes. -----------------------998585 -. jar Dried dill weed Peel cucumbers. pepper per qt. jar pimentos. -----------------------998584 -. salt Stir sugar and vinegar together until dissolved. mayonnaise 1/2 (1. Combine remaining ingredients.
(4 oz. continue cooking over low heat until cheese is melted. salt (optional) 1 c.) chopped onion 1/4 c. (Keeps a long 2 c. reduce heat. time. fresh parsley 3 tbsp. butter 2 c. Grease 1-quart casserole. beaten 1/8 tsp. Continue cooking until heated through (5-6 minutes).GRITS AND GREEN ONION BAKE Refrigerate. -----------------------998587 -. Add chicken broth. add zucchini. Stir in cream. flour 10 3/4 oz. until soup is thickened (5-7 minutes).GARDEN ZUCCHINI BISQUE 2 tbsp. stir in grits and salt.) shredded sharp Cheddar cheese 1/3 c. in 2 quart saucepan melt 3 tablespoons butter over medium heat. sliced 1/4 mushrooms 1/2 c. butter 3 tbsp.) sliced 1/8" zucchini 1 c. Pour into prepared casserole. (1 med. stirring occasionally until vegetables are crisply tender (6-8 minutes). (2 med. water 1/2 c. margarine or butter 1 egg. whipping cream Pinch of pepper In 3 quart saucepan melt 2 tablespoons butter. Return to a boil. sliced green onions 1/4 c. 2 to 4 minutes or until thickened. uncovered. Stir in remaining ingredients. pepper and zucchini mixture.VELVET ACORN SQUASH BISQUE . -----------------------998588 -. Bring water to a boil in heavy saucepan.a knife through to mix vinegar with cucumbers. mushrooms and parsley. stirring occasionally. stir in flour until smooth and bubbly (1 minute). Cook. Meanwhile. Bake 30 minutes. continue cooking. onions. can chicken broth 1/4 c. Cook over medium heat. Serves 4. stirring occasionally. liquid red pepper sauce Heat oven to 350 degrees.) -----------------------998586 -. enriched white hominy quick grits 1/4 tsp.
sugar Dash of pepper Lemon juice or vinegar Peel and slice cucumbers very thin. Sprinkle each serving with cayenne pepper. salt and white pepper. covered. pepper and either of the optional ingredients. The most delicate stomachs will bless you.3 tbsp. cream Cayenne pepper Melt the butter in a saucepan. Add the onion. Cover with boiling water and let stand 20 minutes. milk 1 c. Cook over low heat until soft. Drain and plunge cucumbers into cold water.CUCUMBERS IN SOUR CREAM 2 lg. Mix sour cream with sugar. white vinegar 4 tbsp. sugar Salt to taste .CUCUMBER IN SOUR CREAM 3 cucumbers pared and sliced thin 1 lg. cucumbers Boiling water to cover 1/2 c. peeled & cubed 1/2 c. Salt cucumbers well and combine with sour cream mixture. chopped chives. for cucumbers prepared in this way become easily digestible. Return to stove. sliced in thin rings 2/3 c. finely chopped Salt & white pepper. grated 2 med. salt 2 tsp. then drain again and set in refrigerator for half an hour. onion. chopped dill. Serves 4 to 6. Correct the tartness with lemon juice or vinegar. -----------------------998590 -. Serve cold. Taste for seasoning and reheat. onion. Stir in the cream and milk. carrot. -----------------------998589 -. Let stand a minute. sour cream 1 tsp. butter 1 c. to taste 2 acorn squash. peeled & cubed 4 c. Add the potatoes and squash. potatoes. Puree in blender. carrot. stirring often. strong chicken broth 1/2 c. over low heat for about 25 minutes or until all the vegetables are tender. Pour in the chicken broth and simmer. optional 1 tsp. optional but very good Or 1 tsp.
paprika 1/2 c. vinegar 1 1/2 pts. bell peppers 1 lbs. cleaned 1 pt. Chill until set.HAWAIIAN CABBAGE 2 sm. diced 1 lbs. Knox gelatin 1 tbsp. minced dried onion 1/4 tsp.STRAWBERRY SPINACH 2 bunches spinach. water 1 c. drain thoroughly and add sour cream. vegetable oil Peel and slice cucumbers. boxes lemon Jello 1 env. Mix together vinegar. strawberry halves --DRESSING:-1/2 c. sugar 2 tbsp. tomatoes. sour cream 1 (#202) can crushed pineapple 1 lb. salt 1 1/2 pts. sesame seed 1 tbsp. marinate 4 hours or overnight in refrigerator. Add 1 cup ice cubes. Creighton -----------------------998593 -. sugar 1/2 c. TOMATO. Drain and add other vegetables. -----------------------998591 -. when ready to serve. Add remaining ingredients. sugar and vegetable oil. poppy seed 1 1/2 tsp. water. cucumbers 1 lbs. and pour over the vegetables. finely shredded cabbage Dissolve the Jello and gelatin in 1 1/2 cups boiling water. onions.CUCUMBER. sliced 2 tbsp. BELL PEPPER AND ONION 5 lbs. oil .Combine above. Add lemon juice and chill until partially set. soak overnight in ice cold water. -----------------------998592 -. Pour in 9"x13" pan. lemon juice 1 c.
salt 1/2 tsp. Scoop small ball of each salad and place in cucumber boat. Drain pasta and immediately toss with the tomato sauce. Worcestershire sauce 1/2 c. dry pasta (linguine is preferred) Freshly grated Parmesan cheese (optional) 1. at room temperature. Brie. cucumbers Cherry tomatoes Cottage cheese Parsley and chives 3 prepared sandwich salads of your choice Cut cucumber lengthwise. Prepare at least 2 hours before serving and set aside. Brie cheese. ripe tomatoes. cider vinegar Mix dressing . freshly ground black pepper 1 1/2 lbs.CUCUMBER SPLIT 4 sm. 2. rind removed. 1/2 teaspoon salt and the pepper in a large serving bowl. 1 cup olive oil. cut into 1/2 inch cubes 1 lb. peeled and finely minced 1 c. spinach and strawberries. -----------------------998594 -.allow to stand a few hours in refrigerator. cleaned fresh basil leaves. (4 to 6 servings) -----------------------998595 -. basil. covered. Set cherry tomato on top.1/4 tsp.TOMATOES VINAIGRETTE . Bring 6 quarts of water to a boil in a large pot. torn into irregular pieces 1 c. Serve at once. cut into strips 3 garlic cloves (or less to taste). passing with pepper mill and grated Parmesan cheese (optional). about 8 to 10 minutes. Fill in with cottage cheese. -----------------------998596 -. 3. Combine tomatoes.PASTA WITH TOMATOES AND BASIL Toss lightly with 4 lg. high-quality olive oil 2 1/2 tsp. Add pasta and boil until tender but still firm. garlic. plus 1 tbsp. Scoop out insides. Add 1 tablespoon of olive oil and remaining salt. Sprinkle with parsley and chives.
chopped onion 1/4 tsp. sliced thin . salt 1/2 tsp. vinegar 1 pt. Place in a bowl. tomatoes 6 tbsp. The mixture should be thick after cooking. salt Toss and chill. peeled and sliced 1 tsp. lemon juice 1 tbsp. salt 1 tsp. if not cook a little longer. tomatoes. Sprinkle with parsley. Seal and process for 5 minutes. cucumbers. Good with hot dog. diced 1 pt. Cover. and vegetables. vinegar. chopped fine 1 pt. onions. chopped dill pickle Dash of pepper 2 tbsp. olive oil 2 tbsp. Put in pint size hot jar. -----------------------998597 -. sugar 2 sweet peppers 1 hot pepper 1 tsp. oil. sour cream 1/2 tsp. basil and pepper. pepper Cut tomatoes into medium slices or chopped.CUCUMBERS IN SOUR CREAM 2 lg. dried leaf basil 1/8 tsp. salt 2 tbsp.CUCUMBERS AND TOMATOES 1 qt. Pour over tomatoes and parsley. salt. Mix together garlic. cider vinegar 1 tsp. cucumbers. chopped parsley 1 clove garlic. -----------------------998598 -. Makes 4 to 6 servings.4 lg. pickling spices or more tied in a cheesecloth Mix altogether and cook for 1 hour. chill 3 hours or overnight. crushed 6 tbsp. sugar 3 radishes. 1 c. salt 2 tbsp. diced 1 qt.
Add salt. sugar 1/2 tsp.Toss with cucumbers and chill. cooked and drained . lemon juice 1 tbsp. cracker crumbs 2 (10 oz. chopped unpeeled cucumber Dissolve Jello in boiling water. zucchini. boiling water 1/2 tsp. milk 8 oz.SWEET AND SOUR ZUCCHINI 1/4 c. Drain before serving. cider vinegar 1/6 c. -----------------------998599 -. vinegar 1 c.COOL AS A CUCUMBER 1 pkg. onion. stirring occasionally. Fold in cucumber mold. salt 1/4 tsp.) 1/4 c. minced 3-6 sm. pepper 1/4 c. thinly sliced Mix all together and chill for 6 hours or overnight. If using larger zucchini. oleo 1 tbsp. chopped green pepper 1/4 c.) pkg. lemon juice and vinegar. -----------------------998601 -. Serve on lettuce. red wine vinegar 1/3 c. can whole kernel corn 1 c. lime Jello 1 c. sour cream 1 c. ------------------------ 998600 -. halve or quarter it lengthwise before slicing. When Cool Whip in sour cream.BROCCOLI AND CORN SCALLOP 2 tbsp. flour 1 1/2 c. salad oil (about 2 1/2 tbsp. Will keep for a long time in the refrigerator. chopped onion 2 tbsp. chopped celery 1/2 sm. pkg. frozen broccoli spears. salt 1/4 c. Other raw vegetables may also be added. shredded Jack cheese 12 oz.
Toss remaining crumbs and oleo and sprinkle over casserole. spooning dressing over tomatoes occasionally. (Great instead of salad and you can do ahead. 8"x8"x2". wine vinegar 2 tsp. Pour cheese mixture over broccoli. Serves 8. Cover and refrigerate. Serves 4. Drizzle each salad with small amount of dressing. crushed 6 lettuce cups Minced green onion Minced parsley Arrange tomato slices in square baking dish. crushed oregano leaves 1 tsp. -----------------------998603 -. minced jalapeno chili 1/8 tsp. olive oil 1/3 c. seeded. Gradually add milk. diced cucumber (3-4 med. dry mustard 2 cloves garlic. arrange tomato slices in lettuce cups and sprinkle with minced green onion and parsley. pepper 1/2 tsp. Toss well. vinegar and next five seasonings. -----------------------998604 -. To serve. stirring until cheese is melted. stirring constantly until thick. peeled. seeded. peeled & halved lengthwise. thinly sliced 1 c.TOMATOES VINAIGRETTE 12 thick slices tomatoes 1 c.) Serves 6.CUCUMBER VELVET 2 c. Combine oil.) This is a great side dish with beef or fish. Bake at 350 degrees for 30 minutes. Cover. Stir in corn and 1/2 cup crumbs. cucumber. ground cumin Cayenne pepper Combine first 4 ingredients in medium bowl. Chill 2 to 3 hours. -----------------------998602 -. plain yogurt 1 1/2 tsp.CUCUMBERS WITH SPICED YOGURT 1 med. Arrange broccoli in 7x11 inch dish.Saute onion in 1 tablespoon oleo and blend in flour. spoon over tomatoes. salt 1/2 tsp. Season with salt and cayenne pepper. Add cheese. (Can be prepared 4 hours ahead. size) .
unflavored gelatin 1 c. Place in blender with onion and parsley. Cover and let cook until potato is barely tender. sprinkle gelatin over the cold water and vinegar. Cover and chill until set. Stir over low heat until gelatin is dissolved. Unmold on chilled plate and garnish with thin cucumber slices and sprigs of mint.s stir in cream and serve in chilled bowls. Add chicken broth. about 10 minutes. parsley leaves (no stems) 1 1/2 c.CUCUMBER VICHYSSOISE 1/4 c. Tiny green flecks of parsley and mint should still show. -----------------------998606 -. In a saucepan. salt 1/8 tsp. Add 1 teaspoon salt and the mint leaves. pepper 1/4 tsp. Tabasco sauce 2 tbsp. Drain cucumber. cut coarsely 1/3 c. mayonnaise 1/4 tsp. Beat in sour cream and mayonnaise. lightly. about 30 minutes. Pour in liquid gelatin and blend for a few seconds until smooth. Refrigerate until thick and heavy but not set. sliced onion 2 c. cold water 1/4 white vinegar 2 slices onion. Season with Tabasco and a little more salt. chicken broth 2 sprigs parsley 1/2 tsp. dry mustard 1 c. Note: milk may be substituted for cream for a thinner soup. -----------------------998605 -. diced. Puree. diced potato 2 c. if needed. When ready to serve. unpeeled cucumber 1/2 c. cucumber and raw potato in saucepan . sour cream 1/4 c. coarsely cut fresh mint leaves Sprinkle cucumber with salt and sugar. light cream Place onion. sugar 3 env. Put in blender and chill thoroughly.Salt 1/2 tsp. Serves 6. about 2-4 hours. parsley and seasoning and bring to boil. Let stand for 20 minutes.BROCCOLI AND CAULIFLOWER 1 head broccoli 1 head cauliflower 2 tomatoes 1 onion Ranch dressing . Sprinkle with paprika or chopped parsley. Pour into a 1 quart mold.
lime Jello 1 c.) carton cottage cheese 1 c. Cover with half and half cream and add cider vinegar to taste (1 tablespoon vinegar to each 1 1/2 cups cream). onion and salt. cider vinegar Soak the cucumbers in salt overnight. Pour over seasoned cucumber slices. Chill until thick and syrupy. chopped cucumbers 1 tbsp. thinly sliced cucumbers 2 tbsp.EMERALD CUCUMBER TANG 1 pkg. -----------------------998609 -. Sprinkle each layer generously with salt and pepper. Add cold water. vegetables. mayonnaise 1 c. Put in container with air tight lid. salt Dissolve Jello in hot water. Pour into mold. Thinly sliced onion rings may also be added. Add cottage cheese to whipped Jello. Store in refrigerator turning container upside down occasionally. peeled.Cut up all vegetables and add dressing. Stir with wire whip. then fold in cucumber. -----------------------998610 -.OLD-FASHIONED GERMAN CUKES . peeled. -----------------------998607 -. Beat cheese and mayonnaise until smooth and creamy. half and half cream 1 tbsp. Stir well to coat each slice. salt 1 onion. Ronald. WA -----------------------998608 -. Chill and set. thinly sliced 1 1/2 c. finely chopped onion 1 tbsp. Drain and rinse off the salt. hot water 1/2 c. In small bowl mix 1 cup mayonnaise with 2 to 3 tablespoons milk to thin.CREAMY CUCUMBERS You can use whatever you want for 8 to 24 hours before serving. Whip until frothy. cold water 1 (12 oz.CUCUMBERS AND CREAM 2 c. peel and thinly slice 3 to 4 large cucumbers.
) pkg. Add oil 1 tablespoon at a time. Add wilted cucumbers. with your hands)! Combine dressing ingredients in order listed. white vinegar Spread sliced cucumbers in a thin layer on the bottom of a flat dish (a glass pie pan works great). blend. Use on cucumber sticks or other vegetables. thawed and drained 1/3 c. drained 1 1/2 c. red wine vinegar 1 tbsp. thinly sliced celery 1 (8 oz. Dijon mustard 3 tbsp. sliced green onions 1/2 c. add sliced onion to taste and return to refrigerator until serving time. -----------------------998611 -. -----------------------998612 -.DIJON CUCUMBERS 4 tbsp. salt 2 tbsp. sugar 1/2 tsp. half & half 1 tsp. drained 1 (2 oz. safflower oil Combine mustard and vinegar in blender (or whisk by hand). Squeeze the liquid out of the cucumbers (yes. basil 1/8 tsp. grated onion 12 tbsp. Keeps several weeks.2 cucumbers. Sprinkle liberally with salt and refrigerate at least 3 hours. salt 1-2 cloves garlic 1/2 tsp. Blend. mayonnaise 1 (8 oz.) sour cream .) 6 c. white wine vinegar 1/4 tsp. peeled and sliced thin Sliced red onion to taste Salt --DRESSING:-1/2 pt. Serves 4. Add all other ingredients except oil. cauliflower flowerets (2-2 1/2 lbs.CAULIFLOWER BROCCOLI COMBO 4 c. black pepper 2 drops hot sauce 1 tbsp. broccoli flowerets (1 1/2 lbs.) 1 (10 oz.) can sliced water chestnuts.) jar pimento. frozen peas.
pepper. rice vinegar 1/2 c. pepper 1 tsp. vinegar 1/4 c. dried thyme) 1 clove garlic.HERBED TOMATOES Peel 6 medium ripe tomatoes. In small bowl blend mayonnaise. -----------------------998613 -. almonds and sesame seeds. garlic powder 1 tsp. sugar Combine first 7 ingredients in large bowl. minced In jar combine: 2/3 c. salt 1/8 tsp. oil . snipped green parsley (if dried is used 1/8 c. sugar 1 tsp.) Keeps well. Refrigerate. Combine all ingredients well mixed.) up noodles.3/4 tsp. 4 green cabbage slivered almonds Ramen noodles sesame seeds onions. salad Cook mixture slightly until sugar dissolves. Accent salt 2 tsp. (May be served as salad or a relish. Refrigerate overnight.CABBAGE SENSATION 1 head 8 tbsp. several hours or overnight. oil 1/4 c. chopped Break Chop cabbage. snipped green onions (include tops) 1/4 c. covered. fresh ground pepper 1 tsp. Marvelous vegetables in summer and substitutes as salad all year. Brown in oven. pepper 2 tsp. salt. sour cream. --DRESSING:-4 tbsp. 2 pkgs. Fold into vegetables. salt 2 tsp. (Do separate. snipped fresh thyme or marjoram (1 1/2 tsp. 8 tbsp. Yield: 22 (1/2 cup) servings. place in deep bowl. Add the above together in a salad bowl.) 1/2 tsp. garlic powder and sugar. salt 6 tbsp. -----------------------998614 -.
1/2 c. 1/3 c.SWEDISH CUCUMBERS 4 lg. Then cool. add dressing to cabbage mix and stir well. Add sour cream before serving. sugar 1/4 c. vegetable oil 1/3 c.CAULIFLOWER . salt by stirring. mayonnaise 1/3 c. sugar Boil until it is dissolved. (Optional . vinegar Refrigerate before serving.add chopped chicken or turkey. or microwave. Pour over prepared cucumbers and onions. Add the dill. and let cucumbers stand in the refrigerator at least an hour to marinate before serving. sour cream or plain yogurt Arrange the thin cucumber slices in layers in a bowl. salt 1 1/2 tsp. boiling water 3/4 c.SWEET AND SOUR CUCUMBERS AND ONIONS 2 c.Mix all ingredients but the oil together. dill weed 1/2 c. Dissolve sugar. water 1/2 tsp. salt . Mix together. When ready to serve. white pepper 1 tsp. (Cucumbers will wilt more quickly if a weight is placed on top of the cucumbers).) -----------------------998615 -. Drain off the water that forms and rinse the cucumbers well in fresh water. -----------------------998617 -. stir. sugar 1/3 tsp. Then add oil. salting each layer. white vinegar 1/4 c. cucumbers. vinegar 1/4 c. Cover and leave in the refrigerator for several hours or overnight. Pepper the cucumber and pour the diluted vinegar over them. Add the sugar to the vinegar and water.BROCCOLI MEDLEY 1 head cauliflower 1 bunch broccoli 1 sm. sliced thin (leave peel on if using English cucumbers or tender pickling cucumbers) 4 tsp. -----------------------998616 -. onion Cut into bite-size pieces.
Pour over tomatoes. dairy sour cream 1 tbsp. Pour over vegetables. Stir together sour cream. Arrange tomatoes on lettuce leaves. salt. Serves 4. olive or vegetable oil 3 tbsp dried oregano leaves 1/2 tsp. vinegar 1/2 tsp. toss gently to coat vegetables. onion. dry mustard 1 clove garlic. Put into refrigerator to cool.CREAMED CUCUMBERS Cut cucumber and put with cut small onion and salt. let stand about 1 hour. very thinly sliced 1/2 c. finely chopped 1 tbsp. -----------------------998618 -. snipped parsley Arrange tomatoes in square glass baking dish. crushed Lettuce leaves 4 green onions. salt In bowl combine the cucumbers and onion.CUCUMBERS IN SOUR CREAM 2 med. tomatoes. at least 2 hours. Marinate overnight in refrigerator. sugar. salt 1/4 tsp. Add to mix. oregano. Shake oil. -----------------------998619 -. ------------------------ . Cover and refrigerate. pepper. Cover and chill. Mix 3 tablespoons sugar enough evaporated milk to cover. -----------------------998620 -. thinly sliced 1 med. cucumbers. Then squeeze and drain off. Add about 3 tablespoons vinegar. sprinkle with onions and parsley. vinegar. 8 x 8 x 2 inches. mustard and garlic in tightly covered jar.1/4 tsp. spooning dressing over tomatoes occaionally. Makes 3 cups. Drizzle with dressing. sliced 1/2 c. pepper Mix.TOMATOES VINAIGRETTE 2 med. sugar 1 tbsp. vinegar and salt. pepper 1/4 tsp.
tomatoes. fresh tarragon 1 med. Arrange tomatoes in serving bowl or on rimmed platter. raisins 1/4 c. oil. shelled sunflower seeds 3 slices bacon. mayonnaise or salad dressing 2 tbsp. vinegar. blend all dressing ingredients. crisply cooked. crumbled --DRESSING:-1/2 c. toss lightly. salt Pinch of sugar Freshly ground pepper 2 lb. -----------------------998623 -.TOMATOES IN HERB VINAIGRETTE 1/2 c. at room temperature 1/2 c. salt.SUNNY CAULIFLOWER BROCCOLI TOSS --SALAD:-2 c. Makes 8 (1/2 cup) servings. Sprinkle with additional sunflower seeds. drop garlic through feed tube and mince finely. salt . Adjust seasoning. combine all salad ingredients. vegetable oil 3 tbsp. cored and thinly sliced Place parsley and tarragon in work bowl. cut up fresh broccoli 1/2 c. Add egg. garlic clove 1 egg. red wine vinegar 1/2 tsp. toss lightly to coat. sliced green onions 1/4 c. sugar 1 tbsp. fresh parsley 1 tbsp. if desired. Pour dressing over salad mixture. cauliflower florets 2 c. In large bowl. cider vinegar In a small bowl using wire whisk. -----------------------998622 -.998621 -. Can be made 2 hours ahead. head cabbage 1 tsp. servings.CABBAGE NORWAY 8 1 sm. Pour dressing over. sugar and pepper and mix 5 seconds. With machine running.
Combine cabbage and sauce. -----------------------998625 -. butter 3 tbsp. stir in flour with whisk. sliced Salt Pepper 2/3 c.CREAMED CUCUMBERS 3 lg. Coat frying pan with oil.SESAME CUCUMBERS 2 cucumbers 2 tbsp. Press and drain excess liquid. Bake about 20 minutes and until it is browned. add cayenne pepper to taste. Stir until well coated. -----------------------998626 -. soy sauce Thinly slice cucumbers. peeled and thinly sliced 1 rather large onion. With your hands work salt to cover all slices. vinegar 1 tsp. Place cabbage in sauce pan and add boiling water and salt. Place seeds in a cup and mash with a wooden spoon. Bring to boil and simmer for 2 minutes. sugar 3 tbsp. In another pan heat butter. vinegar and soy sauce. The next day. being careful not to use too much. Spoon into a buttered casserole. flour 1 1/2 c. milk 1/2 c.WILTED CUCUMBERS . Cover and refrigerate overnight. sesame seeds 1 tsp. (This eliminates all the bitterness). Add the Miracle Whip and lots of pepper. Cook over medium flame until brown. Remove from heat and stir in cheese. add milk stirring rapidly. again using your hands. Cut cabbage into shreds. Pour over cucumbers. Miracle Whip In a large bowl put the cucumbers. Blend well. Sprinkle one layer of sesame seeds into pan. drain. Top with bread crumbs. -----------------------998627 -. Season with salt and pepper. cucumbers. butter fresh bread crumbs Preheat oven to 350 degrees.3 tbsp. squeeze all the juice from the cucumbers. add the onion. shredded sharp cheese Cayenne pepper 1/2 c. Chill 1 hour before serving. Serve. Add sugar. Let stand 30 minutes. cover with salt.
salt (approximately) 6 potatoes. Gradually stir in potato-cream mixture. then again when bowl is full). for about 15 minutes. Cook onion and carrots. Add cabbage. chopped 1 (28 oz. dairy sour cream 1 tbsp. Heat through without boiling. Sprinkle generously with sugar. peel and grate. Dilute about 1/3 cup vinegar with a little water. Reduce heat to medium.1 lg. covered. stirring often. thinly sliced 1 med. chopped onion 3 carrots. 3 to 5 minutes. sugar 1 tbsp. Set aside. Season with salt and pepper to taste.) can (796 mL) tomatoes 6 c. stirring until thick. salt .CUCUMBERS IN SOUR CREAM 2 med. boiling water 1 1/2 tsp. beet and dill. slice large onion with them (salt good at 1/2 way. vinegar 1/2 tsp. Then squeeze them until all juice is out of them. Remove beet. Let stand 1 hour or longer. scrubbed and trimmed 8 c. about 8 minutes. transfer half of the potatoes to bowl. -----------------------998629 -. Add cream to potatoes in bowl. Makes 12 servings. chopped sweet green pepper 2 tbsp. in large saucepan. Heat through. Meanwhile. onion. in boiling water and salt. Add tomatoes. until onions are softened. cook until tender-crisp.CABBAGE BORSCHT 1/3 c. very thinly sliced 1/2 c. melt butter. mash until smooth. onion Salt Sugar Vinegar and water (diluted) Slice cucumbers in bowl. chopped fresh dill Pepper In large skillet over medium heat. until tender. cucumbers. -----------------------998628 -. covered for about 10 minutes or until tender. crush with spoon. cook beet. Bring to boil. diced 1 c. about 30 minutes. cook. Add reserved tomato mixture to pan of potatoes. pour it over the sweetened cucumbers. butter 1 c. cook. green pepper. whipping cream 1/2 c. Using slotted spoon. shredded cabbage 1 beet. Add potatoes. pour it off.
BROCCOLI SURPRISE 4 c. chopped celery 1/4 c. chopped celery 1/4 c. Yummy! -----------------------998631 -. Cover and chill. -----------------------998631 -.CAULIFLOWER AND BROCCOLI MEDLEY 1 head cauliflower 1 bunch broccoli 2 sm. cashews 8 slices bacon. sugar tsp. Serve chilled.Combine cucumbers and onion. Cover with dressing. salt Garnish with bacon. vegetable oil c.BROCCOLI SURPRISE 4 c. onions 2 slices bacon. raisins 1 c. Makes 3 cups. raisins 1 c. chopped onion 1 pkg. Slice onions and separate into thin rings. stir occasionally. vinegar Combine salad ingredients. chopped onion 1 pkg. Stir together remaining ingredients. sugar 2 tbsp. --DRESSING:-1/2 1/3 1/3 1/4 1/2 c. cooked and crumbled Cut cauliflower and broccoli into bite-size pieces. broccoli flowerets 1 c. mayonnaise c. Mix dressing ingredients and pour over broccoli mix. cashews 8 slices bacon. cut and cooked . broccoli flowerets 1 c. -----------------------998630 -. cut and cooked --DRESSING:-1 c mayonnaise 1/2 c. toss with vegetables. vinegar c.
salami. more or less). Mix dressing ingredients and pour over broccoli mix. zucchini.ARTICHOKE SUPREME 4 oz.GOLDEN CABBAGE TOSS 3 c. sliced thin 1 lg. tomato Salt Parmesan cheese Scallions (optional) Dill weed Basil Slice tomato thinly. -----------------------998633 -. orange low-fat yogurt In a bowl combine cabbage. the flavor is better if allowed to "age" for a while (1 hour. Spoon yogurt over cabbage mixture and toss to coat. pineapple. However.) artichokes 1/2 sm. cooked 1 (6 oz. Serve chilled. raisins and sunflower nuts. -----------------------998634 -.SPICY TOMATOES 1 lg. carrot. cut in thin strips . vinegar Combine salad ingredients. if you use them. dill weed and basil. Thinly sliced scallions are also nice. unsalted sunflower nuts 1/3 c. Top with layer of Parmesan cheese. shells. sugar 2 tbsp. macaroni. shredded 2 oz. med. Yummy! -----------------------998632 -. shredded cabbage 1 (8 oz. shredded carrot 1/4 c. Makes 6 servings. carrot. drained and halved 1 c.--DRESSING:-1 c mayonnaise 1/2 c. raisins 1/4 c.) can Dole pineapple rings. Sprinkle as desired with salt.
yellow squash. Absolutely delicious. sliced 1 med. Serves 8 to 10.VICHYSQUASH 6 med.CORN VEGETABLE MEDLEY . oregano 1/2 tsp.2 tbsp. basil.) Finely chop or coarsely grate yellow summer squash. Puree in blender. grated 2 tbsp. salad oil 2 tbsp. Season with salt and pepper. Puree the squash with the cooking liquid in a blender. milk or light cream Salt and pepper to taste Chopped chives Saute the onion in butter in a large pan. Serve cold. garnished with chives. garlic and cut up artichokes. When cold. chicken broth Sour cream (opt. chopped onion 1 tsp. onion. add the squash and the broth. Florida House of Representatives District 38 -----------------------998637 -. Mix with remaining ingredients. Parmesan cheese. dry mustard 1/2 tsp. grated 1 c. Saute onions until golden. curry powder 4-5 c. basil 1 clove garlic Marinate oil. for a few hours. Cover and cook briskly until the squash is tender. When it is wilted. Cool.CURRIED SUMMER SQUASH 2 lbs. chicken broth 1 c. Add squash to onions and saute a few minutes. oregano. yellow squash 3 tbsp. Saute onions and curry about one minute more. vinegar. -----------------------998635 -. white wine vinegar 3/4 tsp. Add curry powder to onions. -----------------------998636 -. Mozzarella cheese. about 15 minutes. Serve either hot or cold. mustard. butter 1 c. Add chicken broth and cook gently until squash is tender. add the milk. peeled and sliced Oleo 1/2 c.
If desired substitute with 1 bag (16 ounce) frozen broccoli.1 can Campbell's NEW Golden Corn Soup 1/2 c. salt 2 tbsp. dill weed 1 tsp. stirring often. vinegar 3 tbsp. Toss gently and refrigerate several hours before serving. -----------------------998639 -. soy sauce 1/2 tsp. Stir in cheese. milk 2 c. 1/2 sour cream) 2 cucumbers. cider vinegar 2 tbsp. Heat through. Cover. Serve garnished with shredded carrots and cherry tomatoes. Return to boiling.G. Makes 6 servings. cook over low heat 20 minutes or until vegetables are tender. thinly sliced Mix all together and let set 1 to 2 hours. M. heat soup and milk to boiling. NOTE: Do not prepare too far in advance as cucumbers become soggy.S. -----------------------998640 -. broccoli flowerets 1 c. oil 2 tsp. sliced carrots 1 c. -----------------------998638 -. stirring often. shredded Cheddar cheese (optional) In saucepan. (You would reduce cooking time 15 minutes). Stir in vegetables.CUCUMBERS SHIELDZINI 3 cucumbers 1 tsp. Cut cucumbers lengthwise. sugar 3 tbsp. cauliflowerets 1/2 c.COTTAGE CHEESE IN TOMATOES May also add thinly sliced white . sugar 1 c. tossing every now and then. sour cream (may be 1/2 mayonnaise. scoop out seeds with a spoon and slice cucumbers into bite-sized pieces. carrots and cauliflower for fresh vegetables. onions with cucumbers. salt 1 tbsp. Mix remaining ingredients for marinade and pour over cucumbers.SOUR CREAM CUKES 1/2 tsp.
diced pared cucumber 1/3 c. 1 tablespoon scallions. halved 2 tbsp. Garnish with fresh parsley or dill sprigs. drained tomato pulp. salt. low calorie Italian style dressing Crisp lettuce Parsley or dill sprigs 1. onion. 1 1/2 tablespoons lime juice. Arrange on lettuce on salad plates. scoop out pulp and seeds. carrot. Toss together with all salad ingredients. combine cottage cheese. radishes. whisk together 2 tablespoons safflower oil. poppyseed Cut vegetables in small pieces. sliced thin 1/4 c. Spoon into tomatoes. 2.) diet creamed cottage cheese 1/3 c. -----------------------998642 -. Southwind Vinaigrette To make Southwind Vinaigrette. oil 3/4 c. salt 1 tbsp. torn 2 radishes. minced and white pepper to taste. cucumber. tomatoes 1 carton (12 oz. grated pared carrot 1/3 c. Blend onion and remaining ingredients and marinate vegetables. cauliflower 2 bunches broccoli 1 purple onion 1 onion 1 c.ROMAINE WITH CHERRY TOMATOES 4 leaves Romaine lettuce. 2 tablespoons red wine vinegar. zucchini.3 med. 3. and dressing. 2 tablespoons Perrier. With spoon. 67 calories each. mix lightly. Cut tomatoes in half crosswise. -----------------------998641 -. In medium bowl. vinegar 1 tsp. sliced 3 cherry tomatoes.BROCCOLI AND CAULIFLOWER 1 lg. finely chopped green onion 4 radishes. ------------------------ . Makes 6 servings. coarsely grated 1/4 tsp. sugar 1/4 c. drain. Keeps well in refrigerator.
Drain. pepper 1 tsp. vinegar 3 c.CABBAGE DE LUX 1 reg. real mayonnaise Dash of pepper 1/2 tsp. salt 1 tsp. Accent 1/2 tsp. vegetable oil 1 1/2 c. Cool. large cabbage 1 to 1 1/2 c. salt 1 med. sugar Combine first four ingredients. or fourths. parsley flakes 2 c. dillweed 1 tsp. Pour over cucumbers and let stand overnight. -----------------------998644 -. Refrigerate at least 2 hours before serving. water 1 tsp. sour cream 1/4 c. Combine cabbage with fried meat. Fry bacon or salt pork. cut up. green pepper 1/4 lb. mostaccioly pasta 2 tbsp. sugar 1 c. let stand for 2 to 3 hours. Add remaining ingredients. bacon or salt pork Cabbage. Do not add water. vinegar 2 tsp.NANNINE'S CUCUMBERS . medium pieces. sliced cucumbers 1 sliced onion Cook pasta according to the directions on the package.998643 -. onion 1/4 c. cucumbers (peeled and sliced) 2 tbsp. -----------------------998646 -. Place top on pot or skillet turn.CUKES AND MOSTACCIOLY mix the 1 lb. -----------------------998645 -. Drain and then coat with vegetable oil. garlic powder 1 tsp.GRANDMA ALBRACHT'S CREAMED CUCUMBERS 2 lg. remaining ingredients. Cook on low fire for 20 minutes. Cut up green pepper.
nutmeg Saute zucchini and onion until limp. washed and chilled 1 sm. chopped 3 1/2 c. cover and simmer about 15 minutes. Combine vinegar. onion Salt to taste 1 tbsp. wine vinegar 1 heaping tbsp. and cheese. light cream Salt to taste 1/8 tsp. Sprinkle with sugar and wine vinegar. not brown. crumbled blue cheese 2 tbsp. Add broth. thinly sliced 1 c. Mix together. sugar 1 tbsp. butter or margarine 1 onion. Add mayonnaise and serve immediately. zucchini. tear greens into bite-size pieces (about 10 cups). zucchini. clove garlic. or 2 sm. mayonnaise Peel and slice cucumbers and onion very thin. Add cream and seasonings. onions. salt 1 sm. chicken stock 1/2 c. -----------------------998647 -. tarragon or wine vinegar 3/4 tsp. salt.1 lg. add zucchini. pour over salad and toss. white pepper 1/8 tsp. black pepper 1/8 tsp. cucumbers 1 lg. washed and chilled 1/4 c. sliced 3 tbsp. Cover. crushed Dash of pepper (or to taste) Into large salad bowl.ZUCCHINI BISQUE 5 c. Chill. head Romaine. Toss with oil. sliced 1/2 inch pieces 1/4 c. sliced radishes 3 green onions. This also tastes great with any type of garlic bread! ------------------------ . olive oil or salad oil 2 med. Add salt to taste. Whirl in blender. radishes. 6 to 8 servings. garlic and pepper. -----------------------998648 -.ZUCCHINI TOSS 1 head lettuce. Let stand 15 minutes. Drain off liquid.
998649 -. Serves 6.COUNTRY CABBAGE 1/2 head cabbage. blanched. salt and pepper to taste. heat until melted. Sprinkle with flour. minced Serve on lettuce bed. -----------------------998652 -. butter 1 tbsp. salt 1/4 tsp. chopped parsley 1/4 c. pepper 1 clove garlic.BROCCOLI ROYALE 32 Ritz crackers. The marinade has lots of green in it so it makes pretty salad. coarsely chopped 3 tbsp. Spread broccoli over crust. cooked and drained 12-16 oz. oil 1/4 c. crushed 1/4 c. sliced green onions 1/2 tsp. Add butter. thyme or marjoram 1 tsp. broccoli. tomatoes. Reserve 1/2 cup. flour Salt and pepper Boil cabbage until tender. Drain well. cottage cheese with the tomato cut in an "X' so it opens slightly. Spread shredded or sliced cheese over top of broccoli and sprinkle remaining crumbs on top. processed cheese Mix crackers with butter and set aside.COLD HERBED TOMATOES 6 sm. melted butter 16 oz.FRIED ZUCCHINI WITH TOMATOES . Dribble extra marinade over this. -----------------------998650 -. Mix well. Bake at 350 degrees for 30 minutes. -----------------------998651 -. peeled Dry tomatoes well and place in the following marinade for at least five hours: 2/3 c. Butter an 8x8 inch or 11x7 inch glass pan and press layer of crumbs in bottom. tarragon vinegar 1/4 c.
Season with salt and pepper. cook onion in butter until clear. Makes 10 cups or 8-10 servings.) can tomatoes 2 tsp. saute Canadian bacon with onions. pepper 2 tsp. -----------------------998655 -. zucchini (3 lb. Top with Parmesan cheese. chopped 1 can tomatoes 3 tbsp. wine vinegar 8 med. Add zucchini. sliced 1/4 inch thick 3 tbsp.1 med. fry 10 minutes. chopped 1 lg. Bring to a boil and simmer 1 minute. onions. Cover and simmer. -----------------------998656 -. Heat until cheese melts. onions. Parmesan cheese Cut unpeeled zucchini into 1/4 inch slices. onion. Add chopped tomatoes with juice. until cabbage is limp. butter 1/2 c. grated Parmesan cheese Saute onions and garlic with sausage until browned. Italian sausage or ground beef 3 med. chop coarsely 1/4 c. Arrange zucchini slices in a greased 3-quart casserole. zucchini 1 sm.TEXAS CABBAGE 8 slices Canadian bacon 2 lg. In large frying pan. seasonings and vinegar. salt (optional) 1/8 tsp. sliced 1 clove garlic. Bring to boil. Add chopped cabbage. Add crushed tomatoes. Simmer 20 minutes.). stirring occasionally. cabbage.ZESTY ZUCCHINI BAKE 1 lb. Sprinkle with cheese. brown sugar Chicken bouillon granules In a large pot. crushed 1/3 c. Top with tomato and meat mixture. Bake at 400 degrees for 1 hour or until tender.CABBAGE RECIPE . sugar and chicken granules to taste. -----------------------998653 -. oregano 1 tbsp. oil 1 (28 oz.
vinegar 1 tbsp. 3/4 c. buttermilk 1 chicken bouillon cube Salt and pepper Place buttermilk in blender. Blend on liquify for about 15 seconds. Combine all ingredients and mix thoroughly. salt 1/2 tsp. salt Pour 1 cup of sugar over cabbage. Add salt and pepper to taste. sour cream 1 beaten egg 1 tbsp. of salad oil 1 tsp. bell pepper Cut up and mix together. stirring constantly. This can be done using a large can of tomatoes (28 oz. onion 1 lg. pepper 1/8 tsp. sugar 1 tsp.COLD CUCUMBER Cook 2 med. and add less salt.OLD FASHIONED Do Not Stir. celery seed 1 tsp. 1 c. head cabbage. dry mustard 1 tbsp.1 head of cabbage 1 lg. Chill thoroughly. Melt the chicken cube in some of the tomato juice instead of water. -----------------------998657 -. vinegar Pour over cabbage after cool. -----------------------998658 -. instead of cucumbers. CABBAGE 1 sm. paprika 1/2 tsp. Makes 3 to 4 servings. cucumbers 2 c. Serve over precooked cabbage. Melt chicken cube in 1/4 cup water and add to blender. lemon juice 1 tsp. Peel cucumber.). ------------------------ . butter 2 tbsp. juice and all. mustard 1/8 tsp. cut in wedges 1 c. in double boiler until thick. celery seed Cook cabbage until tender. split lengthwise and remove seeds (if desired). Cut into pieces and place in blender.
-----------------------998662 -. sugar 1 tsp.CAULIFLOWER AND BROCCOLI Stir chives into sour cream. flowerets (4 c. sugar. vinegar and water over slices. finely chopped 1 tbsp. salt. Serves 4. Stir into 1 head cauliflower. Mix equal parts of vinegar and water. water Pare cucumber. cut in rings and separated Vinegar Water Salt Layer cucumbers and onions in a bowl. -----------------------998660 -. chill about 30 minutes. pepper.CUCUMBERS AND ONIONS 2 or 3 cucumbers. cucumbers and serve. -----------------------998661 -. cucumber 1/4 c. cut into small size . Pour over. vinegar 1 tbsp. enough to cover onions and cucumbers. parsley. salt 1/4 tsp. Toss to mix.CUCUMBERS AND SOUR CREAM 2 or 3 cucumbers 1 c. pepper 2 tbsp.) Place in small bowl. add salt.) 1 bunch broccoli. onion. sprinkle with salt and chill for 15 to 30 minutes and serve cold. sliced 1 lg. cut crosswise into thin slices. broken or sliced into sm. chopped chives Salt Slice cucumbers in a bowl. Sprinkle parsley. sour cream 1 tsp. (You should have about 2 cups.998659 -.CUCUMBER VINAIGRETTE 1 lg. Stir lightly before serving.
mayonnaise. chopped Wash and prepare vegetables. Cover and refrigerate 4 to 6 hours or overnight before serving.pieces (4 c. fresh or 1 tsp. sugar. nuts. cooked crisp and crumbled 3/4 c. Chop nuts. onion. Pour dressing over salad and toss.) pkg. dried basil 1 1/2 tsp."POLISH" TOMATOES 6 lg. -----------------------998664 -. chopped celery 1/4 c. celery. Mix mayonnaise. dried parsley 4 tbsp. fresh or 1 tsp. -----------------------998663 -.CAULIFLOWER AND BROCCOLI COMBO --DRESSING:-2 c. dairy sour cream or plain yogurt 1 tbsp. and vinegar in small bowl. dry buttermilk salad dressing mix --SALAD:-1 med. Put vegetables in large bowl. head cauliflower. fresh or 1/2 tsp. mayonnaise 1/4 c. Pour over vegetables and stir together. Add bacon and nuts and stir to mix. the better it is. mayonnaise 3 tbsp. minced 1 tsp. The longer it marinates. Refrigerate. ripe tomatoes 1 sm. dried dill weed 1 tbsp.) 1 c. 10-12 servings. Cook bacon and crumble. red wine vinegar 6 slices bacon. diced red onion 1 (1/2 oz. sugar 1/4 c. Prepare salad: Combine cauliflower and broccoli. washed and separated into flowerets Prepare dressing: stir sour cream. olive oil 3 tbsp. wine vinegar Salt and pepper . onion and dressing mix. washed and separated into flowerets 1 bunch broccoli.
cover and simmer 20-30 minutes until vegetables are tender. potato. Stir in pureed vegetable mixture. peeled and sliced 1 sm. peeled and sliced 1 med.CAULIFLOWER . salt 1/8 tsp. butternut squash. milk Garlic croutons Yield: 5 cups 180 calories per cup 1. if desired. Process in blender until smooth. oregano 1/4 tsp. -----------------------998666 -. skim milk Combine first 9 ingredients. can chicken broth 3/4 c. (9 oz. 4. halved 2 tsp. Pour over the tomatoes and toss to coat evenly. With wire whisk. until smooth and bubbly. Return to pan. each) artichoke 1 garlic clove. white pepper 2 c. peeled and sliced 1/4 tsp. rosemary 14 1/2 oz. carrot. put the herbs. seeded and sliced 1 stalk celery 1 apple. set aside. oil and vinegar and shake well. flour 2 c. 3. chicken broth 3 tbsp. stir in milk and cook over low heat until thoroughly heated. Salt and pepper to taste. about 1 minute. peeled. In medium saucepan cook frozen vegetable and seasonings listed above in chicken broth as indicated on package directions. lemon juice 1/2 tsp. 2. Bring just to a boil. -----------------------998667 -. peeled and sliced 1 sm.Slice tomatoes into wedges. stirring frequently with whisk. This is one of the best ways to serve tomatoes when your garden is full of them! Delicious! -----------------------998665 -. butter or margarine 3 tbsp. Puree in blender or food processor. stirring constantly.SQUASH BISQUE 1 sm. Slowly blend in milk. Strain. stir in flour and cook. In same saucepan melt butter or margarine. In a jar. Put them in a bowl with the minced onion. Garnish if desired. 5. heat through.ARTICHOKE 2 pkg. onion.
if desired. 4. In same saucepan melt butter or margarine. 3. heat through. about 1 minute. In medium saucepan cook frozen vegetable and seasonings listed above in chicken broth as indicated on package directions.2 pkg. salt 2 c. butter or margarine 3 tbsp. each) cauliflower 1/3 c. Heat oil in a skillet and saute zucchini until brown. 2. (10 oz. flour 2 1/2 c. Bring just to a boil. curry powder 1/2 tsp. Strain. -----------------------998669 -. oregano 1/4 tsp. oregano and pepper and spread over tomato slices. milk Chopped chives Yield: 6 cups 160 calories per cup 1. Bake 30 minutes at 350 degrees. ground chuck 1 bell pepper 1/2 onion 1 can stewed tomatoes . Coat zucchini slices in mixture. Combine sour cream and the rest of the salt. set aside. 5. chopped celery 1/2 tsp. sour cream 1/2 c. flour 1 tsp. Stir in pureed vegetable mixture. pepper and oregano in a bowl. Puree in blender or food processor. ground pepper 1/4 c. stirring frequently with whisk. Garnish if desired. With wire whisk. stirring constantly. cabbage 1 lb.CABBAGE CREOLE 1 lg. stir in flour and cook. Combine flour with half the salt. zucchini 1/4 c. Parmesan cheese Wash and scrub zucchini well and cut into thin round pieces. chicken broth 3 tbsp. olive oil 2 sliced tomato 1 c. Slowly blend in milk. until smooth and bubbly. -----------------------998668 -. Place zucchini in a greased baking dish and top with tomato.ZUCCHINI ROMA 5 med. salt 1 tsp.
-----------------------998670 -. peeled and sliced 1/2 lb. mayonnaise 1/2 c. chopped 1 clove garlic. green onions. Mix remaining ingredients together. drained (optional) Brown onion. bell pepper and ground chuck. -----------------------998671 -. crushed 1/4 c. frozen chopped broccoli thawed and drained 1 can cream of mushroom soup 1/2 c. dill 1 tsp. frozen corn 2 eggs 2 tbsp. vegetable oil 1/4 c. Cut up cabbage. Medical Records -----------------------998672 -. cleaned and chopped 1/4 c. salt 1 tsp. tomatoes. pour over tomatoes.) pkg. flour 1/2 c. Add all ingredients and simmer for 30-40 minutes.TOMATOES VINEGARETTE 6 lg.BROCCOLI JENNIFER 1 (10 oz.MOE'S SCALLOPED CORN 1 lb.1 1 1 1 can can can can Rotel Cheddar cheese soup corn kidney beans. grated cheese . wine vinegar 2/3 c. pepper Put sliced tomatoes in dish. basil leaves 1/4 tsp. milk Salt & pepper Bits of butter on top Bake at 350 degrees for 30 minutes. Cook until done and drain all remaining grease. fresh mushrooms. Refrigerate 1 to 2 hours before serving. finely chopped parsley 1 tsp.
sprinkle over cheese sauce. cabbage. cheese whiz Put ingredients in crockpot or microwaveable bowl and heat thoroughly.ESCALLOPED CABBAGE 1 lb. pour over broccoli. milk 1 c. milk 1 1/2 c. Beat soup and milk with hand beater until smooth. Bake at 350 degrees approximately 35 minutes. Mix remaining ingredients until crumbly. broccoli 1 can condensed Cheddar cheese soup 1/4 c. flour 1 c. Cook until stems are tender 12 to 15 minutes. firm margarine Bring 1 inch of salt water to boiling. Physical Therapy -----------------------998674 -. Bake until crumbs are very light brown. drain. add broccoli. Administration -----------------------998673 -.) pkgs. California blend (broccoli. chopped 1 beaten egg 1 tbsp. melted butter 18 crushed Ritz crackers Combine first 6 ingredients in buttered 1 quart baking dish. sprinkle on top. buttered cracker crumbs 1/4 c. carrots) 1 stick margarine 1 lb. coarsely shredded 2 qt. margarine 3 tbsp. Heat oven to 400 degrees. Bisquick 1/4 c. about 20 minutes.BROCCOLI AUGRATIN 1 1/2 lbs. boiling water 5 tbsp. cauliflower. onion.CHEESED VEGETABLES 3 (1 lb. salt 1/2 c. Mix melted butter and crackers. sugar .1 sm. Arrange broccoli in ungreased baking dish. Physical Theraphy -----------------------998675 -.
milk Salt and pepper to taste 1 can cream of celery soup 3/4 lb. Serves 4 to 6. Pour over cabbage. dry herb-flavored stuffing mix 1 c. Home Health Care -----------------------998677 -. Bake at 375 degrees until mixture heats through. approximately 1/2 hour.SCALLOPED CABBAGE 1 head cabbage 1/2 c. Drain very well and put in a 2 quart flat casserole. melted and mixed with 1 (8 oz. salt.GLORIFIED CABBAGE 1 med. onion. Bake at 325 degrees for 45 minutes. peeled and grated 1 stick margarine. and pepper. Velveeta cheese. stirring in flour and slowly adding milk. Turn into buttered casserole dish and top with remaining buttered stuffing. Make a cream sauce with butter. Cook until thickened over medium heat. Add sour cream and soup. carrots and onions. Alterna Care -----------------------998676 -. -----------------------998678 -. onions 6 cloves garlic . cooked and drained 1 carrot. Top with buttered bread crumbs if desired. Cook mixture in microwave until cheese melts. undiluted. sliced. Bake at 350 degrees for 20-30 minutes. Mix together in a casserole which has been sprayed with Pam. cream of celery soup. Velveeta cheese Boil cabbage for 10 minutes. pared and grated 1 sm.) pkg. Add 1/2 of the buttered stuffing to squash mixture. sprinkle with buttered cracker crumbs. flour and milk by melting butter in saucepan. sour cream 1 can cream of chicken (or mushroom) soup Mix squash. summer squash or zucchini.SMASHING SQUASH 2 lb. add drained cabbage. cabbage 2 med.Cook cabbage in boiling water seasoned with salt and sugar for 4 minutes. drain. milk.
sour cream Pepper to taste 1/4 c. chopped 1 med. steamed Place a clean head of cauliflower on rack over simmering water. -----------------------998679 -. chopped 1/2 c.SUNNY GREEN PEPPER BAKE . Velveeta cheese Boil cabbage in a large pot until tender.CAULIFLOWER ALA POLAND 2 hard-boiled egg whites 1 tsp. garlic. and put in 375 degree oven for 10 minutes. melt butter and stir in bread crumbs over cauliflower.2 pieces celery. melted butter 3 tbsp. cut egg whites into small pieces. Soak the toasted bread in the Pet milk. bell pepper.CAULIFLOWER 1 head cauliflower. Chop up the bread and add to the mixture. put in a casserole dish and top with bread crumbs. drain. Add parsley. mayonnaise 3/4 c. Add the cheese. saute onions. Mix. Bake in 400 degree oven until brown. parsley 2 tbsp. Pour mixture over cauliflower in pan. including the butter and oil. When the cabbage is boiled. stir until melted. Just before serving. Drain. Cheddar cheese Cook a whole head of cleaned cauliflower in boiling water for 12-15 minutes. Add the ingredients to the cabbage. Cover and steam for 20 to 25 minutes. and pepper to egg whites. top with egg mixture. and bell pepper in the butter and cooking oil. sour cream. cleaned 2 tsp. butter 1/4 c. celery. While cauliflower is steaming. oil 4 slices toasted bread 2 cans Pet evaporated milk 1 lb. -----------------------998681 -. bread crumbs 1 head cauliflower. -----------------------998680 -. In another pan. mustard 1/2 c.
diced onion 1 carrot. granulated sugar Soy sauce to taste 1 med. salt Chop spinach fine. turn into greased baking dish. Spoon mixture into peppers. Combine remaining cheese spread. Bake at 350 to 400 degrees for 1/2 hour. and tomato. drained 1 c. vinegar 2 tbsp. crumble bacon over top. Place diced zucchini. Parboil 5 minutes. diced (for garnish) 3 slices bacon (for garnish) Fry bacon until crisp. melted Remove seeds from peppers. stir fry for 5 to 7 minutes.BAKED SPINACH AND CHEESE 2 bags spinach 2 tbsp. cut in half lengthwise 1/2 lb. onion. -----------------------998682 -. Reserve 1/2 cup process cheese spread.3 green peppers. green pepper. Garnish with chopped tomato. Top with reserved cheese spread and sprinkle with combined bread crumbs and melted butter. pour over spinach. celery. and celery in skillet. Serves 6. grated cheese 1 tsp. grated 1 c. add parsley. chopped parsley 4 tbsp. sliced diagonally 2 tbsp. Add soy sauce to taste.STIR-FRY ZUCCHINI 3 c. milk 1 c. -----------------------998683 -. butter. Add cheese and seasoning. shortening 1/2 tsp. fresh bread crumbs 2 tbsp. pasteurized process cheese spread. cook in shortening 10 minutes. tomato. corn. cubed 1 (12 oz. chopped tomato 1 c. ------------------------ . 6 servings. Remove and place on a paper towel to drain. paprika 4 eggs 2 c.) can whole kernel corn. Add vinegar and sugar. diced green pepper 1/2 c. stir well. Drain. Bake at 350 degrees for 30-35 minutes or until crumbs are golden brown. Add well-beaten eggs to milk. diced zucchini 1/2 c.
milk Grind or grate squash and steam in frying pan with oil enough to keep from sticking. salt. top with bread crumbs and cheese. Add bacon and sauce mixture to hot cabbage. vinegar 1 tsp. pepper 1 sm. Add onions. bread crumbs 1/2 lb. pepper and onion. cut fine. Put in baking dish. Cook 10 to 15 minutes. Add well-beaten egg and some cheese. bread crumbs 1/2 lb. sliced Cook 5 cups shredded cabbage in salted water with 2 tablespoons vinegar or lemon juice. add water and vinegar. Bake at 325 degrees for 30 to 45 minutes.998684 -. flour 1/2 c. brown sugar 2 tbsp. zucchini Salt to taste 1 lg. drain. water 1/4 c. cut fine. salt 1/8 tsp. head red cabbage 4 slices bacon. Fry bacon.BAKED ZUCCHINI 1 1/2 to 2 lb. about 10 minutes. Add onions. Serves 6. Stir in sugar and flour. diced 1/4 c. Cool slightly before adding milk and bread crumbs and part of cheese. cook about 5 minutes until thick. milk Grind or grate squash and steam in frying pan with oil enough to keep from sticking. onion 1 c. zucchini Salt to taste 1 lg. drain of fat all but 1 tablespoon bacon drippings. -----------------------998685 -. onion 1 c. Stir gently and heat through.SWEET SOUR RED CABBAGE 1 med. Cook 10 to 15 minutes. onion. grated cheese 1 or 2 eggs 1 c. -----------------------998685 -. Cool slightly before . grated cheese 1 or 2 eggs 1 c.BAKED ZUCCHINI 1 1/2 to 2 lb.
BROCCOLI HOT DISH 1 (10 oz. vegetable magic seasoning. Arrange croutons on top along outside edges. -----------------------998686 -. seasoned croutons 2 tbsp. sour cream 1/4 c.adding milk and bread crumbs and part of cheese. In a bowl mix together soup and sour cream. flour. -----------------------998687 -. sliced 1/4" thick 1/2 red bell pepper. grated carrot Dash of pepper 1/4 tsp. Bake uncovered at 350 degrees for 30-35 minutes. yellow squash. cut into strips 3/4 tsp. carrot. zucchini. Saute over medium heat until crisp (about 5 minutes). Add broccoli. Mix. grated Parmesan cheese 1 clove of garlic .) pkg. Bisquick 1/2 c.SUMMER SQUASH MEDLEY 2 tbsp. chopped 1/4 c. chopped onion 1/2 c.ZUCCHINI SURPRISE 2 med. Add squash. Add well-beaten egg and some cheese. Bake at 325 degrees for 30 to 45 minutes. -----------------------998688 -. melt margarine. zucchini and pepper strips. flour 1/2 c. pepper and onion. sliced 1/4" thick 2 med. frozen chopped broccoli 1 can cream of chicken soup 1 tbsp. zucchini's 1 c. Drain. salt. salt In large skillet. salt 1 tbsp. Put mixture in a greased 1 1/2 quart baking dish. Put in baking dish. melted margarine Cook broccoli according to package directions. margarine 2 med. Remove from heat. stir in seasonings. Drizzle croutons with melted margarine. top with bread crumbs and cheese. cajun style 1/4 tsp. onion.
Bake 40 minutes. -----------------------998690 -. Pour sauce over asparagus. Add cheese and salt. butter Preheat oven to 325 degrees. sprinkle with cracker crumbs and dot over top with butter. flour 3/4 c. (6 oz. -----------------------998689 -. (8 oz. stirring constantly. grated 1/8 tsp. drained 1 1/2 tbsp. Cook for 10 minutes in salted water. Spoon into 1 1/2 quart casserole. sour cream and salt. Slice zucchini. oil 4 eggs Mix together all above ingredients except zucchini. cheese. Place cut asparagus in casserole dish.1/2 tsp. melted 1 tbsp. dried bread crumbs Break cauliflower into sections. salt 1/2 c. butter or margarine. -----------------------998691 -. Sprinkle over cauliflower mixture. butter. head cauliflower 1/4 c. Add flour. milk 2/3 c. parsley 1/4 tsp. Bake at 350 degrees for 25-30 minutes.CAULIFLOWER AU GRATIN 1 lg. Cheddar cheese. salt 1/2 tsp. divided 1/2 c.) shredded cheddar cheese 1 c. melt butter. diced onion 1 1/2 c.ASPARAGUS CASSEROLE 2 (14 1/2 oz. Cook slowly until thickened. Drain well. crushed 1/2 tbsp. onion. then add milk gradually. Ritz crackers. oregano 1/2 tsp. fold into mixture and spread into a greased pan. In small pan over medium heat. pepper 1/2 c. Combine cauliflower with 2 tablespoons butter.FRESH ASPARAGUS . salt 1/2 c.) sour cream 1/4 tsp.) cans cut asparagus. Melt remaining butter and toss with bread crumbs. Bake at 350 degrees for 30-40 minutes.
olive oil 1 sm. Rinse peppers in cold water to remove any remaining seeds. tomato. Bake at 350 degrees for 1 hour.BAKED BEANS 3 (16 oz. uncooked rice 1 med. chopped 1/4 c. pat . uncover the last 20 minutes. melted Sprinkle of salt Sprinkle of pepper Snap or cut off tough ends of asparagus. seeded & chopped 2 tbsp. Mix beans. prepared mustard Dash garlic powder 3/4-1 c. spices. Wash. bacon (chopped in pieces) reserve 3 strips for top Drain butter and kidney beans. onion. water 1/2 c.) butter beans 1 (16 oz. Turn into shallow serving dish. minced 1 c. Fold bacon and onions into beans. then fry onions until golden brown. butter or margarine.STUFFED BANANA PEPPERS 13 mild or hot banana peppers (sweet peppers. Leave whole or cut into bitesize diagonal pieces. ketchup 1 sm. Remove cores and seeds with long thin knife. red or green bell peppers can be substituted if preferred) 2 tbsp. ketchup and sugar. tomato puree Cut 1/2 inch off tops of peppers and set aside.) kidney beans 1 tsp. Cook in salted water until tender. -----------------------998693 -. Brown bacon pieces. -----------------------998692 -.2 lb. Decorate beans with remaining bacon arranged on top. Drizzle butter over top. make a pillow of foil to hold tips up. dark brown sugar 1/2 lb. If you find tips cook too fast compared to ends when cooking whole. Drain very well. onion. asparagus Salted water 1/4 c. peeled. Sprinkle with salt and pepper.) pork & beans 1 (16 oz. Makes 4-6 servings of about 4-6 spears each. salt 1/4 tsp. minced fresh parsley 1/2 tsp. dried dillweed 1/4 c.
cook beets in water until tender. replace tops. Dissolve sugar and salt into the 2 cups water and vinegar.) bags frozen chopped broccoli 1 c. rice. cooked 1 c. Stir in 1/2 cup water. salt per cup In saucepan. Defrost in refrigerator before baking. Fill remaining peppers loosely with rice mixture. Cover and bake 45-50 minutes. Pour over peppers. Heat oil in heavy large skillet over medium-high heat. long grain rice. parsley. melted margarine 1 tsp. Mix can be made the day before and kept refrigerated. Serve hot with sauce accumulated in dish or pass separately. process cheese spread . Prop stuffed peppers against pepper halves. Roll into small balls. Slice beets. stacking in dish as necessary. tomato. Drain. Parmesan cheese 3 c. salt and dillweed. Preheat oven to 350 degrees.BROCCOLI BALLS 1 pkg. sugar 2 c. These keep in the refrigerator for months. Cut 1 pepper in half lengthwise and set aside. or frozen up to 2 weeks. cooked & drained 3/4 c.PICKLED BEETS 2 c. Pour syrup onto beets. Excellent side dish to leg of lamb. Position 2 pepper halves against long side of rectangular baking dish. Cut off ends. Add onion and saute 10 minutes. -----------------------998695 -. beaten Mix all ingredients in large bowl.dry. 10 minutes. -----------------------998694 -. water 2 c. Peppers can be filled 1 day ahead and refrigerated. Cook until liquid evaporates.BROCCOLI RICE CASSEROLE 2 (10 oz. pepper 1/2 tsp. Remove from heat. Pour cold water over beets and skin them by rubbing between your hands. garlic salt 1/2 c. Chill for 1 hour. Bake at 325 degrees for 15-20 minutes until lightly browned. Pepperidge Farm stuffing 6 eggs. Combine remaining 1/2 cup water with tomato puree in small bowl and blend well. broccoli cutlets. vinegar 1/2 tsp. -----------------------998696 -.
drain. cut bite-size Salted water 1/4 c. mushroom soup and chicken soup together. Add to broccoli. Put butter and onion into frying pan.GLAZED CARROTS 5 c. Drain. Put into 3 quart casserole. orange juice 1/4 tsp. Bake uncovered in 350 degree oven for about 30 minutes. Serves 6-8. dry bread crumbs Cook and drain broccoli. combine carrots and water. soy sauce 1/2 c. While carrots are cooking put next 5 ingredients into saucepan. Stir in crumbs. -----------------------998699 -. Mix water and cornstarch together. butter or margarine 1 c. Toss lightly to coat. Melt butter in small saucepan. water 1 tbsp. condensed cream of chicken soup 2 tbsp. Heat and stir to boil and thicken. chopped onion 2 tbsp. Makes 8 (1/2 cup) servings. julienne-cut carrots 3/4 c. Stir in salt and apricot preserves. Saute until onion is soft and clear. salt 1/4 c. -----------------------998698 -. bring to a boil. water 1/4 tsp.APRICOT . Sprinkle over top. cornstarch Cook carrots in salted water until tender. Add to saucepan. Variation: Add 1/4 cup chopped green pepper to carrots for the last 15 minutes of cooking. -----------------------998697 -. Pour over drained carrots. Combine broccoli and rice in large container.10 oz. butter or margarine 1/2 c.CAULIFLOWER MIX . Serves 8. condensed cream of mushroom soup 10 oz. Reduce heat. brown sugar. carrots. Mix with broccoli and rice.SWEET AND SOUR CARROTS 2 lb. Mix cheese spread. apricot preserves In medium saucepan. Mix well. white vinegar 1 tsp. cover and cook over medium heat 8-12 minutes or until carrots are tender. salt 1 tbsp. packed 1/4 c.
flour 3 tbsp. Remove cover for last 10 minutes. pepper 2 1/2 c. chopped onion 2 tbsp. Stir. Drain. Stir in flour and add milk slowly. cooked 1/2 c. Add salt and drained celery. diced 1/3 c. frozen or fresh.CREAMED CELERY WITH PECANS 4 c. Add peas. grated med. Spoon mixture into greased 1 1/2 quart casserole. peas. can Green Giant French style green beans. sliced mushrooms.STYLE 4 slices bacon. stirring constantly until thick and smooth. Bake covered in 350 degree oven for about 25 minutes or until hot.) Bake uncovered at 400 degrees for 15 minutes. reserved 1/3 c. all-purpose flour 3/4 tsp. Stir in milk until it boils and thickens. butter or margarine 1/3 c. drained.GREEN BEANS GERMAN . mushrooms. sugar 1 tbsp. Scatter remaining 1 cup cheese over top. milk 1 c.2 lb. vinegar 16 oz. For oven dish turn into 2 quart casserole. Drain. This may be heated through and served now. Cheddar cheese Cook cauliflower in salted water until barely tender. Melt butter in saucepan. (Can refrigerate. head of cauliflower. liquid . Melt 2 tablespoons butter over medium heat. Mix bread crumbs with 1 tablespoon melted butter and sprinkle over celery mixture. celery. salt 3/4 c. cut diagonally into 1/2" pieces 3 tbsp. 1 cup of cheese and cauliflower to sauce. drained 2 c. broken up Salted water 1/3 c. salt and pepper. pecan halves 1/2 c. butter 2 tbsp. -----------------------998700 -. Mix in flour. then bring to room temperature and bake. salt 1/4 tsp. flour 2 c. Serves 8-10. milk 3/4 tsp. -----------------------998701 -. Top with pecans (or mix in with celery mixture). bread crumbs Boil celery in water to cover for about 10 minutes or until tender.
butter or margarine 1/2 c. salt 1/8 tsp. chopped 1/4 c. Stir in chicken stock. Turn into 2 quart casserole. pepper and garlic powder. Garnish with bacon. tomato sauce and sherry. grated Parmesan cheese 2 (14 oz. This may need to be done in 2 batches. -----------------------998703 -. Stir in milk until it boils and thickens. Mix in flour.) cut green beans. all-purpose flour 3/4 tsp. Makes 3-4 servings.BAKED MUSHROOMS 3 lb. Add beans. Cover and bake in 350 degree oven for about 30 minutes or until bubbling hot. Add more butter if needed. vinegar and reserved liquid. Note: If you do not have chicken stock available use 3 chicken bouillon cubes dissolved in 2 1/2 cups boiling water. flour. tomato sauce or ketchup 1 tbsp.GREEN BEANS PARMESAN 2 tbsp. Heat and stir until it boils and thickens. but adds good flavor) Saute mushrooms and onion in first amount of butter in frying pan for about 5 minutes. sour cream. milk 1/2 tsp. -----------------------998702 -. salt 1/8 tsp. onion. stirring constantly. Stir often. Saute onion in bacon drippings until crisp-tender. all-purpose flour 1/2 tsp.In medium skillet. chicken stock 1 c. salt and pepper. drain on paper towels. cook until smooth and thickened. garlic powder 2 1/2 c. sherry (optional. Heat through. -----------------------998704 -. Add beans. Worcestershire sauce 2-4 tbsp. Serves 8. Add more to taste. mushrooms 1 sm. fresh sm. fry bacon until crisp. Add sugar. pepper 1/4 c. pepper 1 c. butter or margarine 1/4 tsp. Remove bacon. Serves 8. Put remaining butter into frying pan. sour cream 1 tbsp. Mix in flour. Add Worcestershire sauce and first amount of cheese. drained Melt butter in saucepan.REFRIGERATOR PICKLES . salt. heat thoroughly. butter or margarine 2 tbsp. Pour over mushrooms.
Scoop potato mixture back into the skins. Whip until blended. green pepper. -----------------------998705 -. potatoes and onions. celery seed 1 tsp. Add all other ingredients and cook until done. softened Parmesan cheese Bake the potatoes until done. thawed 1 tsp. frozen green beans. salt Melt butter in pot.POTATO AND CARROT MEDLEY They will stay crisp. onions. When smooth. onion. -----------------------998706 -. Reserve the skin. Stir well. To . sliced 3 c. green pepper strips. salt 2 c.3 qt. cubed 1 c. sliced thin 1 lg.TWICE BAKED POTATOES 6 med. add sour cream. chopped 1/2 c. instant chicken bouillon granules 1 tsp. or wrapped for freezing. Add carrots. sugar 1/4 c. cheese and butter. Sprinkle with a little Parmesan cheese. Add chicken bouillon and dill weed. 1/3 c. May be held in the refrigerator for 24 hours. approximately 1 1/2 hours at 350 degrees. Cheddar cheese. chives or chopped green onion. unsalted butter 4 med. if desired 1 c. butter or margarine. cucumbers. Idaho potatoes Salt & pepper to taste 1 pt. Scoop out both halves. sour cream 1/2 c. chives or onion if desired. mustard seed Mix and store in large bowl in refrigerator. sliced thin 1 lg. shredded 1/2 c. potatoes. 1 1/2" long 1/2 c. Whip the potatoes together in a large bowl and add salt and pepper to taste. dill weed 1/2 tsp. Cook a few minutes on medium-low. carrot sticks. Cut in half. white vinegar 1 tsp. half the length of the green pepper 1/2 c.
) Set oven at 325 degrees. -----------------------998707 -. (For this recipe. frozen spinach. cool and chop meat coarsely. cooked rice 1/4 c. Serves 6-8. salt 3/4 lb. about 30 minutes. cored & chopped 1/2-1 tsp. beaten 3/4 c. Worcestershire sauce 1 tbsp. thawed & squeezed dry 4 eggs. grated 2 c. Refrigerate puree squash. place on cookie sheet and bake at 325 degrees for 30 minutes or until golden. peeled. Stir sherry. salt Preheat oven to 350 degrees. -----------------------998709 -. seeds & fibrous membrane removed 6 c. minutes. When squash is cooked. Bake uncovered until soft.serve. melted butter Combine ingredients in a greased casserole dish. Drain water and set chestnuts aside until cool enough to handle. chopped apples and salt into puree and pour into a 1 quart casserole. you will need 6 cups squash puree. -----------------------998708 -.BAKED SQUASH WITH APPLES AND CHESTNUTS Bake at 350 degrees for 45-50 5 lb. milk 1 tbsp. divided 10 chestnuts.YAMMY APPLES . cut in half.) Place squash puree in large bowl. Sprinkle with reserved chopped chestnuts and bake 60 minutes or until heated through. cream sherry 2-3 Granny Smith apples. Cover and boil on high heat 15 minutes. water. raw squash. (Recipe can be completed to this point the day before. Peel chestnuts. cut with an X on flat side 1/2 c. onion flakes 1 tbsp.SPINACH CASSEROLE 1 pkg. Set aside. scoop out flesh and puree in blender or food processor. working in batches if necessary. Place squash halves in 9 x 13 inch baking pan and pour 3-4 cup of water into pan. Meanwhile place chestnuts in small saucepan and add remaining 2 cups of water. sharp cheese.
and make a 1 inch layer of sliced yams. Serve warm. butter or margarine Miniature marshmallows. peeled & sliced 3 tbsp. optional This recipe is made in layers. then dab with half of the butter. 10 minutes before cooking time has expired. onion flakes Cook broccoli and drain. sliced into thin chunks 4 juicy red apples. -----------------------998712 -. oil 1 sm. Bake at 350 degrees for 30 minutes. cover with a layer of miniature marshmallows.BROCCOLI CASSEROLE Bake at 350 1 lg. pepper 1/4 tsp. chopped 1/2 tsp. onion. bag chopped broccoli 1 c. -----------------------998710 -. parsley flakes 4 beaten eggs Mix all ingredients and pour mixture into a 9 inch pie plate. salt 1 c. -----------------------998713 -. Start with a 2 1/2 quart buttered casserole. cinnamon 3 tbsp. grated sharp cheese 2 beaten eggs 1 can mushroom soup 2 tsp. and bake until they turn golden brown. Cover completely with 2 of the sliced apples. Sprinkle with half of the lemon juice. Bisquick 1/2 c. chopped zucchini (or your favorite squash. or until golden.) can yams.ZUCCHINI CASSEROLE 3 c.2 (19 oz. marjoram 1/8 tsp.CRUNCH TOP POTATOES Pour sauce over and bake at 350 degrees for 20 . half of the brown sugar and half of the cinnamon. lemon juice 3 tbsp. If desired. degrees for 30-35 minutes. brown sugar 1 1/2 tsp. minutes. Repeat the layers. Parmesan cheese 1 tsp. peel first) 1/2 c.
Place mixture in buttered shallow pan and bake 45 minutes in medium oven (350 degrees). soup. 1/2 cup cheese. Add single layer of potatoes. Mix remaining ingredients. cook slowly. Bake uncovered.SWISS VEGETABLE MEDLEY 1 bag (16 oz. salt 1 1/2 tsp.ESCALLOPED TOMATOES 1 (2 1/2 lb. dry bread cubes 1/2 c. ------------------------ . Melt butter in jelly . onion chopped fine 1/4 c. sprinkle over. slices 3/4 c. Bake 1/2 hour or until done.roll pan in 375 degree oven. turn once in butter. butter 1 1/4 c. potato chips 2 tsp. pared and cut in 1/2 in. Bake covered at 350 degrees for 30 minutes. pepper and 1/2 can onions. Add bread cubes and sugar. 5 minutes longer. shredded Sharp process cheese Heat oven to 375 degrees. baking potatoes. brown sugar 1 tsp. butter 3 or 4 lg. Stir in tomatoes and seasoning. -----------------------998714 -. -----------------------998715 -. paprika 1 1/2 c. sour cream 1/4 tsp. pepper Saute onion in butter.1/3 c. pepper 1 can Durkee french fried onions Combine vegetables.) can tomatoes 1 sm. carrots. Top with remaining cheese and onions. (4 oz.) condensed cream of mushroom soup 1 c. salt 1/8 tsp. sour cream. Makes 6 servings. crushed corn flakes or 1 c. cauliflower combination (thawed and drained) 1 can (10 3/4 oz. Pour into quart casserole.) frozen broccoli.) shredded swiss cheese 1/3 c.
chopped onion 1 pkg. Makes 8 or 10 cakes.DORIE'S ENVELOPE CORN FRITTERS Recipe is written in magic marker on the back of an envelope with a 1973 postmark. -----------------------998719 -. -----------------------998717 -. -----------------------998718 -. brown. 1/3 c. melted 1/4 c. flour 1 1/2 tsp. grated zucchini 2 tbsp. baking powder 3/4 tsp. creamed corn 8 oz. broccoli. salt and pepper 2 lg. corn Mix together. milk 1 egg 1 1/2 c.) can mushrooms. chopped.998716 -. Add eggs. salt 2/3 c.FRIED ZUCCHINI CAKES Bake at 350 degrees for 40 minutes. whole kernel corn . fry in melted butter for 2 minutes or more each side. Serve with butter and Maple syrup.GREEN RICE 1 1/3 c.KENTUCKY SPOON BREAD Fry until golden 8 oz. 1 1/3 c. cooked and drained Mix all ingredients together. butter Mix first 3 ingredients. Using heavy skillet. cheese grated 1/8 tsp. Minute rice 1 can cream of mushroom soup 1 jar Cheese Whiz 1 (4 oz. zucchini and shape into cakes. beaten 2 c. eggs. drained 1 stick oleo or butter. biscuit mix 1/4 c. Drop by spoonfuls into hot deep fat fryer.
Fill mushroom crowns with bread crumb mixture. melted butter Cut stalks from washed chard leaves in 1" pieces.CABBAGE CASSEROLE 3 lb.8 1 1 1 oz. -----------------------998722 -. Pour cheese over top and sprinkle with crumbs that have been coated with butter. Remove from heat. bread crumbs 2 tbsp. cooked slightly and . Drain in colander. swiss chard 2 tbsp. and worcestershire sauce.DILL STUFFED MUSHROOMS 24 fresh mushrooms (white button) 2 tbsp. sliced green onion 2 tbsp. Add milk and cook over low heat. stirring until cheese is melted and blended. flour 1 tsp. dill weed. stirring constantly until mixture thickens.8 minutes at 425 degrees. (5 cups chard) Melt butter. pkg. salt 1/2 c. for 30 minutes at 350 degrees. butter or margarine 2 tbsp. -----------------------998720 -. -----------------------998721 -. blend in flour and salt. butter 1/4 c. Jiffy corn bread mix Bake in glass pan Mix all ingredients in bowl with spoon (do not need mixer). Add torn leaves and continue cooking for 5 more minutes. dried dill weed 1/2 tsp. milk 1/2 lb. Bake on ungreased cookie sheet for 6 . Place in bottom of large kettle. pressing out liquid. Place chard into greased dish. sour cream egg stick soft margarine sm. Cover and cook 5 minutes. Worcestershire sauce Remove stems and chop. Stir in bread crumbs. Cook stems and onion in butter till tender. cover with boiling water (salted).SWISS CHARD WITH CHEESE 2 lb. fine bread crumbs 1 tsp. diced pasteurized process cheese 1/2 c. cabbage. Add cheese.
grated cheese salt and pepper Melt 1 stick oleo and 2 cups milk. Pour over ingredients in dish. Add to potatoes along with corn. chopped parsley Boil potatoes 15 minutes. chopped onion 2 c. Sprinkle paprika over top. salt 1/8 tsp. boiling water 1/4 lb. cracker crumbs 1 c. milk 1 tsp. Place in cold oven bake for 1 hour at 325 degrees. drain) 1/2 c. paprika 2 tbsp. can asparagus tips 1 tsp.SCALLOPED CABBAGE . Add onion and cook slowly for 5 minutes.6. whole kernel or cream 2 c. sliced potatoes 2 c. corn.CORN CHOWDER Pour over cabbage mixture. salt 1/2 (2 slices) c. bread crumbs (without crusts) of fresh bread. bread crumbs 4 eggs 1 1/2 c. milk 1/4 tsp. pepper and paprika.drained --Add to cabbage:-1 c. Drain. Bake 350 4 c. salt.ASPARAGUS OMELET 1 lg. paprika Drain can of asparagus tips and arrange on bottom of lightly buttered baking dish. This is a hearty cold weather dish which our family liked very much! -----------------------998724 -. add milk. pepper 1 tsp. -----------------------998725 -. -----------------------998723 -. Beat eggs slightly. Heat to boiling point and serve piping hot with parsley sprinkled over top. Serves 4 . Fry salt pork or bacon. degrees for 30 minutes. salt pork or bacon (diced & fried until brown. Cook 15 minutes. Do not boil. Add salt. Add milk. sprinkle over this.
STUFFED CABBAGE --DRESSING:-- 1 lb. ginger and orange peel. flour Cook and cool the above. stir in syrup. ground beef . drain. milk Cook in salted water until tender. cooked and cooled 1 can red kidney beans. chopped 1 onion. -----------------------998726 -. flour 2 c.pour glaze over carrots. Add salt and pepper to taste. chopped Cook carrots in 1 inch boiling water 10 to 20 minutes or until tender. sliced 1/4 c.SWEET + SOUR MIXED VEGETABLES 20 oz. chopped Mix vegetables and let cool. -----------------------998727 -. grated Parsley.) c. sugar 1 tbsp. maple syrup 1/2 tsp. add 1 cup sharp cheese. In small saucepan. cool 1 minute . butter 2 tbsp. vinegar 1 heaping tbsp. make white sauce of: 2 tbsp. drain + wash 4 stalks celery.Shred enough cabbage to fill a casserole. frozen mixed vegetables. mustard 1/2 c. stir. 3/4 c. -----------------------998728 -. garnish with chopped parsley. Pour over the drained cabbage and cover with buttered crumbs and bake in moderate oven until heated through and top is brown. ginger 1/4 tsp. oleo (Promise) 1/3 c. When thick. and stir until melted. chopped 1/2 green pepper.GLAZED HOLIDAY CARROTS 3 (1 lb. orange peel. melt oleo. then mix with vegetables and refrigerate. carrots. pkg. serves 4.
nutmeg .CREAMED SPINACH 1 pkg. pepper and garlic. Add spinach and mix thoroughly. Drain very dry. Wrap and place in roaster. cook and stir until thickened. chopped 2 c. diced and browned in butter Mix all ingredients together.2 1/2 hours at 350 degrees. softened to room temperature 1/2 tsp. serves 4. bake 2 . add 1 minute for each additional ear . milk Salt Cook spinach according to directions.SPINACH BALLS 2 (10 oz. fresh ground 1 clove of garlic. seasoned (any flavor) croutons 1 c.for 2 minutes. pepper. parmesan cheese. frozen spinach.enjoy! -----------------------998730 -. chopped 4 slices of bacon.1 lb. finely chopped 1 med onion. frozen spinach. -----------------------998731 -.) pkg. rice. Fry bacon and onions together until onions are tender. finely minced 1 c. grated 4 eggs. ground pork 1 c. flour 1/8 tsp. about 10 minutes.MICROWAVE CORN ON COB Wrap each ear of corn (without husk) in wax paper twist ends . slightly beaten 1/2 c. Blend thoroughly. very finely chopped 2 tbsp. soaked in water 1 can tomato soup 2 eggs Salt + pepper Onion. salt free butter. Loosen cabbage leaves in hot water.) -----------------------998729 -. (I pour another can of tomato soup over the cabbage rolls before baking. seasoned salt. Slowly add milk. white pepper 1/4 tsp. Add flour.
celery. eggs. Freeze about 1 hour. green pepper. sliced Onion. med. on a cookie sheet . sharp cheddar cheese. grated Layer in casserole. . chopped Defrost vegetable and dry off a bit between paper towels.) with 1 cup soft bread crumbs and 2 tablespoon butter on top.VEGETABLE CASSEROLE 1 (10 to 12 oz. crumbs. Put slice of cheese between each layer. chopped 1/2 c.Cook spinach according to package directions. drain well.400 degrees F. Remove from freezer and place in airtight containers. and we will be a happy pear! -----------------------998733 -. 350 degrees for 25 . about 1" in diameter. cheese (I use Sargento's). -----------------------998734 -. grind croutons into fine crumbs. with your radish hair and turnip nose. Shape into balls.) box of frozen french style cut beans 1 (10 to 12 oz. Bake 1 hour at 350 degrees. do you carrot all for me? You are the apple of my eye. sliced Tomatoes. add bit of basil and garlic powder. butter. shredded 1 1/2 c. sliced Cheese slices Tomato sauce Cheese. Place in strainer and use back of spoon to press out water.15 minutes until firm. lettuce marry. -----------------------998732 -. Then mix all ingredients together well. In blender. (Can be frozen up to 6 weeks) To serve. place on an ungreased cookie sheet.lined with waxed paper. sliced Peppers.VEGETABLE MEDLEY My Sweet Potato. onion.) box of whole kernel corn 1/2 c.30 minutes. Bake in preheated oven of 350 degrees . mayonnaise 1/2 c. or 10 . chopped 1/2 c. My love for you is strong as onions.ZUCCHINI CASSEROLE Zucchini. Sprinkle grated cheese and butter over top. Bake in greased casserole (2 qt. and seasonings. If we cantaloupe. A wonderful dish to take when you go to a friends house or potluck supper. Mix thoroughly spinach. Top with tomato sauce. My heart beets for you.
grated onion 1 c. grated cheese . light cream 1 tsp. seeded & chopped Cook macaroni according to package directions. Cut lengthwise and scoop out potato.) can crabmeat. tomato. artichoke hearts. Makes 12-16 servings. Cover and chill several hours. chopped green onion 2/3 c. cauliflower. grated sharp cheese Paprika Bake potatoes whole until fork tender. peeled & sliced 1 med. Toss with Italian dressing. baking potatoes 1 (6 oz. drain. sliced mushrooms 1 (6 oz. avocado. shell macaroni 2 c. -----------------------998738 -. butter. broccoli. Berenstein Italian dressing 1 med. seeded. Sprinkle with paprika. drained 1/2 c.-----------------------998736 -. -----------------------998737 -. In a large bowl combine macaroni. mayonnaise 1 tsp. toss vegetable mixture with avocado and tomato.ITALIAN VEGETABLE TOSS 1 1/2 c.CAULIFLOWER 1 head cauliflower. mushrooms. Can be frozen and reheated at 350 degrees for 30 minutes. olives and green onion. rinsed & chopped 1 c. drain well. cooked until tender 1 can cream of chicken soup 1/3 c. Bake in oven at 400 degrees for 15 minutes. Worcestershire 1 c.) can artichoke hearts. Fold in crab meat and refill shells.CRAB STUFFED POTATOES 4 med. broccoli flowerets 1 c. cauliflower flowerets 1 c. softened 1/2 c. sliced ripe olives 1/2 c. salt 4 tbsp. drained. Combine potato with ingredients and beat with mixer. Rinse with cold water. At serving time.
Add cauliflower gently. Mix soup. sour cream 1 1/2 c. milk 1 egg. -----------------------998739 -. Top with 1/4 cup Progresso Italian bread crumbs tossed in 2 tablespoons melted butter. Top with: 1 c. -----------------------998741 -. seasoned salt 1/4 c. can of cream of celery soup. milk In a bowl combine 1/2 cup of cheese. grated Cheddar cheese 10-12 crumbled. boxes) 1 can cream of celery soup 2 eggs. frozen hash browns 1 can cream of celery soup 1/4 tsp. mayonnaise and Worcestershire and cheese.ZUCCHINI FRITTERS 1 1/2 c. Mix well and add hash browns and mix until potatoes are coated with mixture. 1/2 can of the onion rings. flour 2 tsp. beaten 1 c. -----------------------998740 -. After baking time add the rest of the cheese and onion rings to top and bake an additional 5-15 minutes to brown onion rings and melt cheese. shredded Cheddar cheese 1 can Durkee fried onion rings 1 lb. milk and sour cream. shredded . pepper 1/4 tsp.BAKED HASH BROWNS 3/4 c.BROCCOLI SOUFFLE 1 bag frozen broccoli (or 2 sm. smashed Ritz crackers Pat of butter Bake at 350 degrees for 25-35 minutes. zucchini. baking powder 3/4 tsp. chopped onion Stir together in a casserole dish. salt 1 c. Pour into 9 x 13 inch baking dish.Cut cauliflower into flowerets. Bake at 350 degrees for 30 minutes or until bubbly. beaten 1/2 c. Cover with foil and bake at 375 degrees for 45 minutes to 1 hour.
onion. -----------------------998742 -. quartered 1 sm. Sprinkle with salt to taste. Trim ends and remove strings. water 1 tsp. Cut into 1 1/2-inch slices. salt 1/2 tsp. When the pressure goes down. Bring to a boil. add . Serve hot.can use all three of above mixed together. Discard the stems. I find that it takes about 15 minutes of pressure to cook them to the proper Southern degree of tenderness. -----------------------998743 -. mix. cubed red potatoes Wash beans. Cut the side meat up into 2 x 2 inch chunks and distribute throughout the greens. Fry bacon until crisp in a Dutch oven. but greens yield about half their weight and also cook down to a smaller amount. Don't even fool with them). soft-ball size 1/2 lb. Remove bacon and set aside. Dice the turnip up and sprinkle across the top.DOWN-HOME GREEN BEANS AND POTATOES 1 1/2 lbs. Following your pressure-cooker directions. chopped 5 c. Pull the green leafy part off the tough stems and tear into pieces with your hands. put them in your cooker with the recommended amount of water usually a half-cup. set aside. egg and zucchini. Place in serving dish and serve warm with corn bread to soak up the pot-liquor. pepper 1 1/2 c. (Frozen ones taste just like the box.A POT OF GREENS "SOUTHERN STYLE" Fresh collards Mustard Turnip greens Or . DO NOT DRAIN. just a little lemon juice and let them swish around in there. remove them from the pot and place in a large deep pan. Chop the greens and turnips and side-meat all up together. Drop by tablespoon into deep heated oil. Saute onion in drippings until tender. like cabbage. Mix milk. fresh green beans 8 slices bacon. And don't let anybody see you do it. A clean laundry tub works well or you can actually put them in the washer on the delicate cycle. Add water to cover. Add to flour mixture.Oil for deep frying In bowl mix first 3 ingredients. You will think that you have enough greens to feed an army when you start. They should be dark-green and soft. Fry 3-4 minutes (golden brown). lean side meat Salt Pressure-cooker Fresh greens are sandy and must be thoroughly washed in several changes of water. but don't let them spin. not chewy at all. 1 turnip. Chicken or beef broth works well too. no soap.
POTATO CASSEROLE 1 pkg. layer in dish and bake 25 minutes at 400 degrees. Variation: Slice potatoes. Pour into greased 2 quart casserole dish. Stir occasionally. salt and pepper. Yield: 6 servings. frozen hash browns 1/2 c. pepper. water 1 onion. pepper 4 oz. -----------------------Sprinkle . milk. slow heat until melted. Remove from heat. sour cream 1 stick butter 10 oz. milk 8 oz. Bake at 350 degrees for 1 hour.CHEESE POTATO CASSEROLE 6 med. Cool. Mix. Combine cheese. season with salt.SLICED POTATOES BAKED IN OVEN Slice potatoes. Add potatoes and cook 10 minutes or until potatoes are tender. with corn flakes. shredded Cheddar (mild) 2 tbsp. and butter in a small saucepan. chopped 1 can cream of chicken soup Corn flakes. Add cheese mixture to potatoes. pepper and return to a boil. cover with whipping cream and bake 25 minutes at 400 degrees. crushed 1 c. -----------------------998744 -. -----------------------998745 -. and orange peel. Drain. Layer in greased dish. salt Paprika Cook potatoes in boiling salted water for 30 minutes. shredded cheese Salt and pepper Mix all except corn flakes and spread in a buttered 11 x 14 inch pan. butter 1 tsp. peel and grate potatoes. Sprinkle with paprika.bacon. Stir in sour cream. salt. -----------------------998746 -. season with salt and pepper and fresh herbs. beans. Cover and simmer 15 minutes. Mix well with olive oil. potatoes 1/2 c. sour cream 1/4 tsp.
milk 1/2 c. chopped pecans 1/3 c. milk 1 tsp. cinnamon 1/2 tsp. salt 1/2 tsp. brown sugar 1 c. Bake at 350 degrees for 30 minutes. granulated sugar 3 tbsp. melted butter 1/3 c. Blend in mayonnaise and onions. butter --TOPPING:-1 c.) can sweet potatoes 1 c. sugar 3 eggs 1/2 c. milk or to desired consistency . Add milk. diced. Alternate layers of potatoes and sauce in a casserole. minced onion 4 c. flour 3/4 tsp. 13 oz. nuts and melted butter. flour Heat sweet potatoes in syrup. whip and add other ingredients. mayonnaise 3 tbsp. cook. Drain..CREAMY DILLED POTATOES 1 tbsp. blend flour. salt and dill. cooked potatoes Paprika Melt butter.998747 -. Bake at 350 degrees for 15 minutes. vanilla flavoring Approximately 1/2 c. -----------------------998748 -. butter 1 tbsp. Put in casserole dish and top with sugar. dillweed 1 c. butter 2 eggs 1/4 tsp. stirring until thick.SWEET POTATO CASSEROLE 1 (1 lb. vanilla 1/2 c. -----------------------998749 -.SWEET POTATO SOUFFLE Approximately 5 fresh sweet potatoes 1/2 c.
orange juice. Bake at 350 degrees for 1 hour. -----------------------998752 -. butter. Heat rest of orange juice. Pour over sweet potatoes. margarine 1/4 tsp.then puree. sweet potatoes 1 tbsp. sherry (cream sherry) Scoop out orange halves . Spoon mixture into orange cups. carrots.chopped pecans Or marshmallows Cook fresh sweet potatoes until tender . Add a pinch of salt and food coloring.ORANGE-SWEET POTATO CUPS 4 oranges 2 1/2 c. shredded 2 chopped onions . stirring until sugar dissolves. mashed sweet potato 2 tbsp. salt 1/4 c. orange rind and sugar. cornstarch 1 c. melted butter 2 tbsp. Serves 4. pkg. -----------------------998751 -. divided 3 tbsp.reserve juice. firmly packed brown sugar 1/3 c.--TOPPING:-Brown sugar . Bake at 350 degrees until lightly glazed. -----------------------998750 -. grated orange rind 1/3 c.ORANGE SWEET POTATOES 6 med.CARROTS 2 lb. orange juice and salt. stirring until thickened. OR: Top with marshmallows the last 5 minutes of baking time. Add ingredients with milk to desired consistency. if desired Boil sweet potatoes in skins. Pour in cornstarch. quarter and arrange in casserole dish. Stir 1/2 cup orange juice into cornstarch stirring until smooth. Peel. Beat until fluffy and add sherry.add margarine. white sugar Salt Yellow food coloring. Mash potatoes . sprinkle with brown sugar. Top with chopped pecans and brown sugar last 10 minutes of baking time.
diced 3 c. -----------------------998755 -. cooked rice As need for taste: salt. Add cooked rice. thinly sliced 1 med. bacon fat 2 tsp. -----------------------998753 -. minutes or longer. bacon or salt pork. Serves 8. Cover. 3/4 cup cream. Add 1 1/2 teaspoon salt. -----------------------998754 -. Bake at 350 degrees for 45 minutes. add the pork and pepper pod. shredded cabbage 1 green pepper. peeled (1/2 inch pieces) 2 tsp. sliced .HOPPIN' JOHN 1 c. Fry 2 cups soft bread crumbs in 1/4 cup butter. eggplant. black pepper and cayenne pepper Wash peas and soak overnight. Place in a covered casserole and cook until all the liquid is absorbed. salt 1 med.SKILLET CABBAGE 4 c. onion 1/2 c. chopped 1/4 c. diced celery 2 lg. Accent Salt and pepper to taste Combine ingredients in large skillet.1/2 c. sliced thinly 2 tomatoes. Mix with carrots. basil flakes 1 tsp. if needed. onions. cook until peas are tender but whole. green pepper. Drain. zucchini. dried blackeyed peas 1 pod red pepper 1/2 lb. Serves 6. water Cover and steam for 20 minutes. Put into greased mold. Using the same liquid.RATATOUILLE (MICROWAVE) Cook over medium heat for 15 2 med. oil 2 med. salt and other peppers and mix well. sugar 1 tsp. shredded 2 c.
seeded and cut into strips 2 lg. Slowly add orange juice. sliced or diced. Cook and stir until sauce thickens. green peppers.CORN PUDDING 1 can cream style corn 1/4 c. tomatoes.2 cloves garlic 3 med. butter 1/2 c. Pour over 8 to 10 drained hot cooked beets either whole. -----------------------998757 -. oil Salt and pepper . fresh mushrooms. sliced 2 tbsp. sugar 1 1/2 tsp. cornstarch. casserole dish at 350 degrees for 30 minutes. then mix with other ingredients. beaten 1/3 c. salt and butter. Let stand five minutes. sugar 3 tbsp. V-8 or tomato juice 2 tsp. cornstarch 1 tsp.MUSHROOM. sliced 2 c. chopped 6 oz. stir once or twice. cornstarch 2 eggs. onions. salt 1 tbsp. Add the rest of the ingredients. cover and heat for 20 minutes on high. parsley flakes 1/4 tsp. orange juice Over low heat in saucepan. Serves 4. -----------------------998756 -. stir once. blend sugar. ONION AND PEPPER SAUTE 2 lg. garlic and oil in 5 quart microwave bowl. butter Mix dry ingredients. Heat 4-5 minutes covered. salt 1/2 tsp. pepper Place onions. butter flavoring 1 tbsp. pepper. -----------------------998758 -.BEETS IN ORANGE SAUCE Bake in greased 8 to 10 beets 3 tbsp. milk 1/4 tsp. Then serve.
oregano 1/2 tsp. chopped onions Melt margarine in large skillet over medium-high heat. Combine corn flake crumbs with butter. pepper.LIMA BEAN DELIGHT . Smooth top of mixture with back of a spoon.) pkgs. -----------------------998759 -. salt and pepper.SCALLOPED ONIONS AND ALMONDS 4 c. for 25 minutes in 350 degree oven. garlic powder 1 (8 oz. ground nutmeg Salt and pepper to taste 1/8 tsp.ITALIAN BAKED SPINACH 1 1/2 tbsp. Bake at 350 degrees for 20 minutes or until crumbs are browned. Serves 4. Stir in Parmesan. chopped spinach 1 oz. almonds and soup in a greased shallow 1 quart baking dish. oregano. -----------------------998761 -. 2 (10 oz. nutmeg. Combine tomato sauce. melted margarine 1/2 c. Drain well. garlic powder. Ricotta. Spoon into 9-inch pie pan that has been sprayed with an nonstick cooking spray. and basil. Tasty side dish for steaks or hamburgers. Remove from heat. basil Cook spinach only until separated. Alternate layers of onion. blanched slivered almonds 1 (10 1/2 oz. uncovered. packaged corn flake crumbs 2 tbsp. -----------------------998760 -. 1/2 inch thick 1/2 c. Ricotta cheese 1/4 tsp. sprinkle over onion mixture. Spread evenly over spinach mixture.) can cream of mushroom soup Salt 1/2 c. Sprinkle each layer with salt. salt. melted margarine Cook onion slices in boiling salted water until tender and drain.Heat oil in large skillet and saute until vegetables are tender. Let stand 5 minutes before serving. sliced raw onions. Bake. Makes 6 servings.) can tomato sauce 1/2 tsp. Add onions and saute until golden. Parmesan cheese 3/4 c.
Combine 2 tablespoons melted margarine and bread crumbs. margarine. cooked and drained 1 c. salt and pepper. Cook bacon in a large skillet until limp. chopped celery 1 c. at 350 degrees for 25 minutes or until bacon is browned. shredded Cheddar cheese 1/2 c. frozen lima beans 1 1/2 c. water 6 slices bacon. margarine 1 c.) pkg. pepper 1/4 c. salt 2 c.LIMA BEAN-BACON BAKE 2 (10 oz. Spoon mixture into lightly greased 2 quart casserole. chopped onion 1/2 c. all-purpose flour 1 tsp. cheese. cheese and catsup. lima beans.) pkgs. Stir in beans. bring to a boil. reduce heat and simmer 15 minutes.) shredded Monterey Jack cheese 1/4 tsp. pimentos. lg. pepper 1/4 tsp. diced 1 c. Worcestershire sauce 1/4 tsp. water 1/2 tsp. reserving 1/2 cup liquid. salt 1/4 tsp.2 tbsp. Bake. Add beans. chopped pimento 2 tbsp. -----------------------998762 -. Then add milk. Remove bacon with slotted spoon. blend in flour. Drain. melted 2 tbsp. mix well and pour into greased 1 1/2 quart casserole dish. milk 1/8 tsp. stir constantly until thick and bubbly. Yield: 6 to 8 servings. (4 oz. Cover. soft bread crumbs Melt 2 tablespoons margarine in saucepan over low heat. set bacon aside. Sprinkle with bacon.BLACK-EYED PEAS WITH SAUSAGE 1/2 lb. sprinkle over casserole. then bake at 350 degrees for 30 minutes. pepper Combine lima beans and water. uncovered. pork sausage (bulk hot or mild) 2 c. Worcestershire sauce and pepper. dry mustard 2 (10 oz. catsup 2 tbsp. -----------------------998763 -. Reserving 1 tablespoon of drippings in skillet. Saute onion and celery in reserved drippings until tender. frozen black-eyed peas .
Snap the ends off the snap and snow peas. lemon juice 1 tbsp. drain. reduce heat and simmer 40 to 45 minutes. -----------------------998764 -. -----------------------998765 -. "Minute" rice Prepare red beans as directed by package.Brown sausage in a large skillet. add onion.TANGY PEAS WITH TURMERIC 1/2 lb. turmeric 1 tbsp. serve beans over rice. pepper. to taste Bring 2 cups water to boil in medium sized pan. snow peas 2 tsp. Add the sugar snaps to the boiling water and time 30 seconds. chopped celery . finely chopped fresh mint 1/8 tsp. When beans and sausage are done prepare rice. Add the garlic and saute 1 minute.RED BEANS AND RICE 1 pkg. salt. melted butter or margarine 1/2 c. Cover. salt Freshly ground black pepper. mint. Add the peas. onion Salt. turkey sausage 2 c. swirl to incorporate. hot sauce to taste 1 lb. add the snow peas and time 1 minute. red pinto beans 1 lg. pepper. Yield: 6 to 8 servings. chopped onions 1/2 c. Add water and seasoning and bring to a boil. Pat dry with paper towels. Stir for about 2 minutes to heat the peas through. garlic. sugar snap peas 1 pkg.BROCCOLI AND RICE CASSEROLE 3/4 c. Drain and rinse with cold water to stop the cooking completely. All snow peas may be used if snap peas are out of season. garlic. When beans are half cooked add sausage and finish cooking. and hot sauce. Serve immediately. olive oil 1 clove garlic. In a medium skillet heat the margarine and olive oil over medium heat. margarine 1 tsp. Add peas and return to a boil. Add the turmeric and lemon juice. salt and pepper. minced 1/4 tsp. -----------------------998766 -.
2 pkgs. refrigerated flaky dinner rolls (6) 1/4 c. dried tarragon. -----------------------998768 -.STIR FRY BROCCOLI . -----------------------998769 -. frozen broccoli spears 1 beaten egg 1 (10 3/4 oz. Mix other ingredients together.Simmer not brown. half of soup. frozen broccoli 1 (8 oz. -----------------------998767 -. Bake at 350 degrees for 20 to 25 minutes or until rolls are golden brown. frozen cut broccoli 1 1/4 c. parsley. In saucepan combine remaining soup and milk. Makes 6 servings. Arrange broccoli spears crosswise in a 10 x 6 x 3-inch baking dish. milk 1/4 c.BROCCOLI CASSEROLE Bake at 350 degrees for 35-45 minutes. Heat through and serve over baked casserole. white shredded American cheese 1 chopped onion 1/4 c.) jar Cheese Whiz Mix in 1 cup uncooked Minute rice. drain well. can mushrooms 2 pkgs. Spoon soup mixture down center of broccoli. Separate dinner rolls. finely chopped celery Cook broccoli according to package directions just until tender. tarragon and pepper.) can condensed cream of onion soup 1 tsp. 1 can cream of mushroom soup 1 sm. then celery. Meanwhile. Snip each in quarters. mayonnaise 1 can cream of mushroom soup 2 slightly beaten eggs Ritz crackers Cook broccoli until tender. crushed Dash of pepper 1 pkg.BROCCOLI BREAD BAKE 1 (10 oz. Cover top with crushed Ritz crackers (about 12 or to your taste). dried parsley flakes 1/4 tsp. Stir dinner rolls into soup mixture. combine egg. Bake at 350 degrees for 40 minutes.) pkg. butter or margarine (1/2 stick) 3/4 c. add drained broccoli.
crackers. beaten 1/2 c. 1/2 c. margarine.) can corn. Cheddar cheese 1 box sm. melted 1/2 tsp.) can cream-style corn 1 (10 oz. melted margarine Sprinkle over vegetables. onion (instant minced) 2 tbsp. pepper Combine all these ingredients and pour into one quart buttered casserole dish. ginger 1 c. corn bread mix . thawed) 1 egg. soy sauce 1/8 tsp. Serves 4 to 6. powdered ginger 1/2 c. cornstarch 1/2 tbsp.) can creamed corn 1 c. Steam 3 minutes. cornstarch 1 tbsp. --SAUCE #1:-1/2 tbsp. sour cream 2 eggs 1/2 c. -----------------------998770 -. soy sauce 1/8 tsp.Stir-fry 1 pound broccoli 1 minute. uncovered. at 350 degrees for 35 to 40 minutes or until well heated. -----------------------998771 -.) pkg. chicken broth Salt (optional) --SAUCE #2:-1 tbsp. crushed 1 tbsp. drained 1 (16 oz.EASY CORN CASSEROLE 1 (16 oz. chopped broccoli (if frozen. salt 1/4 tsp. Bake. crushed saltine crackers 4 tbsp.BROCCOLI-CORN BAKE 1 (16 oz. chicken broth 1-2 tbsp. sherry Stir-fry sauce to taste.
Mix all ingredients together. Melt 1/2 stick margarine in casserole; pour mixture in casserole. Bake at 350 degrees about 1 hour or until center tests firm. -----------------------998772 -- STUFFED TOMATOES
6 med. tomatoes 1 pt. fresh mushrooms, chopped 2 tbsp. butter or margarine 1/2 c. dairy sour cream 2 beaten egg yolks 1/4 c. dry bread crumbs 1 tsp. salt Dash pepper Dash thyme Cut stem end from tomatoes; scoop out pulp. Turn shells upside down to drain. Chop pulp fine; measure 1 cup; set aside. Cook mushrooms in the butter or margarine until tender. Combine sour cream and egg yolks. Add to mushrooms with the tomato pulp; mix well. Stir in the crumbs, salt, pepper and thyme. Cook and stir until mixture thickens and boils. Place tomato shells in 10 x 6 x 1 inch baking dish. Spoon mushroom mixture into tomatoes. Combine 1 tablespoon melted butter and 3 tablespoons fine dry bread crumbs; sprinkle atop tomatoes. Bake in moderate oven (375 degrees) for 25 minutes. -----------------------998773 -- SPINACH-STUFFED BAKED TOMATOES
4 med. tomatoes 1/8 tsp. salt 1 (10 oz.) pkg. frozen chopped spinach, cooked 1/2 c. grated Parmesan cheese, divided 2 tbsp. mayonnaise 2 tsp. grated onion 1/8 tsp. salt 1/8 tsp. pepper Slice off top of each tomato; scoop out some of the pulp, leaving shells intact. Sprinkle shells with 1/8 teaspoon salt. Invert on paper towels to drain. Drain cooked spinach. Press out excess liquid with back of spoon. Put spinach in blender or food processor and add 1/3 cup Parmesan cheese and remaining ingredients. Pulse several times or until mixture is well blended. Fill tomato shells with spinach mixture. Place in a 1 quart casserole and sprinkle with remaining cheese. Bake, uncovered, at 400 degrees for 15 minutes or until heated. Yield: 4 servings. -----------------------998774 -- YELLOW SQUASH CASSEROLE
2 c. well drained and cooked yellow squash 3 beaten eggs (lg.) 1 tbsp. minced onion 1/2 c. med.-sharp Cheddar cheese, grated 1/2 tsp. salt 1/2 c. buttered bread crumbs Mix all ingredients, except bread crumbs. Pour into baking dish and top with buttered bread crumbs. Bake at 350 degrees for 45 minutes or until firm. -----------------------998775 -- SQUASH SUPREME
2 c. fresh yellow, squash, cooked and drained 2 med. carrots, grated 2 tbsp. chopped onion 1 can cream of mushroom soup 1 (2 oz.) jar chopped pimento 1 (8 oz.) sour cream 1 (8 oz.) pkg. herbed stuffing 1 stick margarine Combine vegetables. Blend undiluted soup and sour cream; stir into vegetables mixture. Toss together stuffing and melted margarine. Pour half of the stuffing into a shallow 3 quart baking dish. Pour vegetable-sour cream mixture over the stuffing, then top with remaining stuffing. Bake at 350 degrees about 30 minutes or until set. -----------------------998776 -- SUMMER SQUASH
1/2 lb. summer squash 1/4 stick butter 1 egg 1 med. red onion, chopped 1/4 tsp. marjoram Parmesan cheese Cracker crumbs Clean squash; cut in small pieces or slices. Boil squash and onions in salted water until tender; drain well. Add butter and seasonings. Mash lightly with fork. Add eggs; stir lightly. Put in a greased baking dish; sprinkle Parmesan cheese and cracker crumbs over top. Bake at 350 degrees for 30 minutes. ------------------------
6 med. turnips, peeled 3/4 c. crushed saltine crackers 1/2 c. shredded Cheddar cheese 1 1/2 c. milk (not used all together) 5 tbsp. butter or margarine, melted (not used all together) Paprika 2 tbsp. all-purpose flour Cook turnips, covered, in boiling salted water 25 minutes or until tender. Hollow out each turnip, leaving a 1/2-inch shell. Finely chip turnip centers (should have about 1 cup of chopped turnip). Combine crushed crackers, cheese, 1/4 cup of milk and 3 tablespoons of butter. Fill turnips with cheese mixture. Place in a greased 10 x 6 x 2-inch baking pan. Brush with melted butter; sprinkle with paprika. Bake, covered, in 350 degree oven for 25 minutes. Uncover and bake 10 minutes more. Melt remaining 2 tablespoons butter; blend in flour, 1/4 teaspoon salt and 1/8 teaspoon pepper. Add remaining milk. Cook and stir until bubbly. Cook 2 minutes more. Stir in chopped turnip. Heat through. Spoon sauce over turnips. Makes 6 servings. -----------------------998778 -- FRIED GREEN TOMATOES
1 egg, beaten 1/2 c. milk 1/2 c. cornmeal 1/4 c. all-purpose flour 1 tsp. salt 1/2 tsp. pepper 4 med.-sized green tomatoes, cut into 1/2-inch slices 3 to 4 tbsp. vegetable oil Combine egg and milk; set aside. Combine cornmeal, flour, salt and pepper. Dip tomatoes in egg mixture; dredge in cornmeal mixture. Fry in oil until golden brown. -----------------------998779 -- OKRA CASSEROLE
Onions Green pepper Okra Fresh tomatoes Olives Butter
FRIED OKRA 1/2 c. Tabasco and Worcestershire sauce Gumbo file' The day before. okra. Layer in casserole dish with fresh tomatoes. Add chicken broth and simmer for 45 minutes. green onions. chopped 1/2 c. Makes about 6 servings. -----------------------998781 -. Saute okra separately with salt and pepper. Heat drippings in skillet and fry okra turning often until browned. Rinse okra and cut into 3/4 inch slices. Slice olives and put on top. fat removed. Debone and reserve broth. green onions. pepper 4 c. 12 oz. onions. bell pepper.. and bell pepper. all-purpose flour 1 tsp.) hen 3 qts. chopped 1/2 c. salt 1/4 tsp. Add chicken and season to taste. -----------------------998780 -. green pepper. pepper. cut finely 1 c. Bake at 400 degrees for 30 to 45 minutes or until bubbly. Shake in a bag to coat with dry ingredients.Saute onions and green pepper in butter.) can tomatoes Salt. cayenne. In hot fat in large Dutch oven. chopped 1 (1 lb.STEWED OKRA AND TOMATOES 1 med. tender okra Bacon drippings Combine dry ingredients in a paper or plastic bag and mix well. Serve over rice and sprinkle on gumbo file' just before serving. chopped 1 c. water 3/4 c. mix with onions and pepper. When okra is tender. stirring occasionally. oil or drippings 2 1/2 lbs. brown okra. -----------------------998782 -. chopped . cornmeal 1/4 c. parsley. Add parsley and tomatoes to the browned vegetables and cook slowly for 15 to 20 minutes. boil hen slowly in 3 quarts water that has been seasoned.OKRA GUMBO 1 (5 lb. onions.
EGGPLANT AND TOMATO PARMESAN 1 lg. flour 1 lb. chopped** 1/2 tsp. Turn off heat and add all other ingredients except bread crumbs and cheese. Bake at 350 degrees until bubbly. If substitute items are used reduce cooking time about 5 minutes. saute garlic until golden. salt *(Substitute frozen). paprika. peeled tomatoes. Put into greased casserole. chopped onion 3/8 c. salt 1 tsp. pepper 1/4 tsp. salad oil 1-2 cloves garlic. stewed tomatoes. salted water for about 5 minutes. Crumble bacon and add with all other ingredients. chopped 1 tsp. remove and saute pepper and onion in bacon grease until tender. In hot oil in skillet. covered.1 lb. basil Parmesan cheese Peel and cut up eggplant. Stir in flour. torn in pieces Bread crumbs Grated cheese Saute onions in large skillet. onion. Fry bacon until crisp. minced 1 tbsp. salt. sugar 1/2 tsp. crushed basil 2-3 slices white bread. okra. **(Substitute 16 ounces stewed tomatoes). Then uncover and cook for 5 minutes more. paprika 1/8 tsp. undrained 1 tsp. in small amount of boiling. fresh* 1 lb. Simmer. then turn down heat to 250 degrees for 15 minutes. sugar Celery salt (liberal shakes) Lawry seasoning salt or tony's Louisiana seasoning (liberal sprinkling) 1 tsp. can stewed tomatoes. -----------------------998784 -.BEST COMPANY TOMATO DISH 2 cans peeled tomatoes 1 sm. Drain thoroughly. -----------------------998783 -. eggplant 2 tbsp. pepper 2 slices bacon 1 lg. Serve with roast beef and wild rice. Cover and cook for 35 minutes. top with cheese and bread crumbs. . sugar.
tomatoes. drained 1/2 tsp. reduce heat and simmer 5 minutes. salt 1/4 tsp. -----------------------998787 -. Bake 20 minutes in 375 degree oven. minced 2 lg. onions. basil 1/4 tsp. Cook. cut into wedges 1 tbsp. Add remaining ingredients and stir-fry 1 to 2 minutes. salt 1/4 tsp. rosemary. red onion.VEGETABLE MEDLEY STIR-FRY 3 tbsp. pepper Pour oil into wok or large skillet. sliced 1 lg. coarsely shredded 1 med. -----------------------998785 -. carrot. tomato paste 1 tsp.) can sliced mushrooms. onion and carrots. place in greased casserole and top with grated Parmesan. head cabbage. Stirfry for 4 minutes.ZUCCHINI AND TOMATO STIR-FRY 2 tbsp. Cover. chopped onion 1 clove garlic.pepper and basil. chopped 1/3 c. Stir-fry over high heat (350 degrees) for 6 to 8 minutes. vegetable oil 2 med. cut into wedges 1 (4 oz. tomatoes. Add cabbage. stirring over medium heat until mixture boils and is slightly thickened.EGGPLANT-ZUCCHINI PARMIGIANA 1/2 c. chicken broth 1/2 c. -----------------------998786 -. sliced 2 lg. tomatoes. Mix eggplant with other ingredients. Allow to heat at medium-high (325 degrees) for 2 minutes. cut diagonally into thin slices 2 med. vegetable oil 1 sm. zucchini. dill weed 1/4 tsp. cracked black pepper Pour oil around top of a preheated wok or large skillet. coarsely chopped celery 1/2 c. crushed . Yield: 6 to 8 servings. sliced 4 med.
1/8 tsp. celery. Simmer uncovered. Pour tomato sauce over. In a Dutch oven or large saucepan bring 1/2 inch of water to boiling. all-purpose flour 1/2 tsp. Rinse and pat dry. cottage cheese. Bake. Spoon cottage cheese atop. baking powder and salt. in 350 degree oven for 20 to 25 minutes or until heated through. starting with a layer of peppers. Pour over layers in baking dish. drained 1/2 c. each) cans green chili peppers. in a medium saucepan combine chicken broth. paprika 1/2 tsp. Remove seeds from chili peppers. uncovered. milk. grated For tomato sauce. Meanwhile. Place eggplant and zucchini in casserole dish. onion. reduce heat. -----------------------998789 -. Simmer. for 15 minutes. stirring occasionally. basil. Add eggplant and zucchini slices. uncooked rice 1 can beef broth 1 can onion soup 1 1/2 cans water 1 stick margarine. for 5 minutes. sharp Cheddar. Sprinkle with Mozzarella and Parmesan cheeses. grated (see option) 2 eggs. tomato paste. milk 1 c. Parmesan cheese. drain in paper towels. Stir in chopped tomatoes. Option: May use Monterey Jack cheese or for a "hotter" taste. covered. baking powder 1/4 tsp.BAKED RICE 1 1/2 c. Beat with a fork until well mixed. Remove vegetable slices from Dutch oven. salt Preheat oven to 350 degrees. sliced zucchini 1 c. and garlic. peel eggplant. Grease shallow baking dish and make 3 layers each of chili peppers and cheese. Makes 6 to 8 servings. Bake at 350 degrees for 35 to 40 minutes or until lightly browned and filling is set.CHILI RELLENOS 6 (4 oz. Return mixture to boiling. Bring to boiling. halve slices. melted 1 can mushrooms (optional) . slightly beaten 3/4 c. eggplant 2 c. for 4 minutes. use 1/2 Monterey Jack and 1/2 Monterey Jack with jalapeno cheese. rosemary. -----------------------998788 -. flour. pat dry. drained 3/4 lb. reduce heat. uncovered. and pepper. Cut into 1/2-inch slices. In a small bowl combine eggs. simmer. paprika. pepper 1 med. shredded Mozzarella cheese 1/4 c.
BROCCOLI PUFF 1/2 c. Pour sauce over hot cauliflower. -----------------------998793 -. add cheese. can cream of mushroom soup 1/2 tsp. Beat egg whites until soft peaks form. (2 c. cooked rice 1 (10 oz. 1 to 2 minutes.) pkg. Add cheese and continue to cook over low heat until cheese melts. -----------------------998792 -.Bake in covered casserole dish at 350 degrees for one hour or until broth is absorbed. Beat egg yolks until thick and lemon colored. soup. Cook and stir until mixture is heated through. Turn into a greased shallow 2 quart casserole. combine milk. broccoli and seasonings.EGGPLANT CASSEROLE . In glass bowl. blend until smooth. Drain liquid. Add cheese and continue to microwave on HIGH until cheese is melted. MICROWAVE DIRECTIONS: Place cauliflower in 2 quart glass casserole. In small saucepan. Spread egg mixture over top. fold in egg yolk mixture.CAULIFLOWER WITH CHEESE SAUCE 1 head cauliflower 1/2 c. chopped onions 2 tbsp. Bake 15 minutes longer or until golden brown. pepper 8 oz.) can condensed cream of mushroom soup 2 c. stirring every minute during cooking. Remove casserole from oven. cooked and well drained 1 tsp. Stir in soup. Microwave at HIGH for 3 to 4 minutes or until heated through. rice. Worcestershire sauce 1/2 tsp.) shredded American cheese Simmer whole cauliflower in small amount of water in covered saucepan for 15 to 20 minutes or until tender. add 1/4 cup water. stirring halfway through cooking. covered. butter or margarine 1 (10 3/4 oz. mustard and pepper. 6 servings. Cover and microwave on HIGH for 8 to 10 3/4 minutes. thyme 2 c. frozen chopped broccoli. stir. grated Cheddar cheese 4 eggs. -----------------------998791 -. milk 10 1/4 oz. combine remaining ingredients except cheese. Bake at 400 degrees for 20 minutes. Let stand. separated Saute onions in butter until tender. for 10 minutes. prepared mustard 1/8 tsp. Makes 4 servings.
chopped onion 1/2 c. eggplant cubed and cooked until tender 1 egg 2 or 3 slices day old bread. Place 1/2 in with half of cheese. sugar 2 eggs 1/2 tsp. evaporated milk 1/2 stick softened margarine --TOPPING:-1/3 1/3 1/2 1/3 1/2 c. broken in sm.SQUASH CASSEROLE 6 yellow squash 1 tsp. c. cooked sweet potatoes 1 c. into casserole and add balance of mushroom soup and for 20 to 30 minutes. salt and sugar to egg mixture. -----------------------998795 -. c.SWEET POTATO CASSEROLE eggs and seasoning and stir together. c. beaten 1/4 c. butter brown sugar coconut chopped nuts flour Mash sweet potatoes and margarine together. Fold egg mixture into potatoes. Beat eggs. Sprinkle Put rest of eggplant mixture cheese. Beat again. salt 3 tbsp. Bake at 325 degrees -----------------------998794 -. --POTATO MIXTURE:-3 c. Add 1/2 can of mushroom soup.1 lg. milk . greased casserole. Bake at 350 degrees for 30 minutes. pieces Grated Cheddar cheese Salt and pepper Drain eggplant . c. salt 1/2 c. grated sharp cheese 1 egg. add milk. margarine 1 c. Mix topping ingredients together and crumble over sweet potato mixture.add bread.
put asparagus on bottom and chicken on top.ASPARAGUS CASSEROLE 4 whole chicken breasts.ASPARAGUS CASSEROLE 4 whole chicken breasts. lemon juice 1/2 c. drain. or 1 chicken 2 cans asparagus (or 1 fresh bunch) 2 cans cream of chicken soup 1 tbsp. lemon juice. lemon juice 1/2 c. -----------------------998797 -. Add margarine. -----------------------998796 -. Put half of the crumbs in buttered dish. egg.) jar Cheez Whiz 1 can cream of mushroom soup 1 tbsp. debone meat and hold out broth. Sprinkle cheese. Mix soup. chicken broth 1 c. milk. crumbled Cook squash. put asparagus on bottom and chicken on top.BROCCOLI AND RICE CASSEROLE 1 pkg. Bake at 425 degrees for 20 to 25 minutes. mayonnaise 1 c. then bread crumbs. instant rice 1 (8 oz. grated sharp Cheddar cheese 1 c.1 c. chopped broccoli (frozen) 1 c. -----------------------998796 -. mayonnaise and chicken broth and pour over chicken. then bread crumbs. Grease casserole. Ritz crackers. grated sharp Cheddar cheese 1 c. Grease casserole. Bake at 350 degrees for 30 to 40 minutes. cheese. Sprinkle cheese. Bake at 350 degrees for 30 to 40 minutes. mayonnaise 1 c. debone meat and hold out broth. lemon juice. or 1 chicken 2 cans asparagus (or 1 fresh bunch) 2 cans cream of chicken soup 1 tbsp. mash. Cover with remaining crumbs. Mix soup. bread crumbs Boil chicken until tender. chopped onion . bread crumbs Boil chicken until tender. chicken broth 1 c. onion. mayonnaise and chicken broth and pour over chicken.
-----------------------998798 -. Bake at 350 degrees for 25 minutes.) broccoli . -----------------------998799 -. dry Italian seasoning 2 tsp.) can cream corn 1/2 tsp.CORN PUDDING 1 (16 oz. nutmeg 1. Pour into a 1 1/2 quart casserole dish.FRESH VEGETABLE MARINADE 1 c. Combine beans. soup. Dot with butter and sprinkle the top with nutmeg. salt 1 sm.) cans green beans 2 (10 oz. 4. Saute onion in butter. Bake at 325 degrees for 1 hour until firm. 2. milk 2 tbsp. 3. -----------------------998800 -. Serves 8. salt Pepper to taste 3 tbsp. blend well. salt 1 1/2 c. 4. 2. sugar and flour. white wine vinegar 1/2 c. salt. 3. dry mustard 1 tsp.1/2 stick butter or margarine Cook broccoli and rice according to directions. Top with remaining onions and bake for 5 minutes. pepper. Mix together the corn. Mix in 3/4 cup of Durkee onions. 5. Durkee French fried onions 1. Add in the beaten eggs and milk. Serves 6. salt and pepper. all ingredients and put in a casserole dish. head cauliflower 1 bunch (1 lb. vegetable oil 1/2 c. flour 2 eggs (beaten) 2 c. butter 1 tbsp. pepper 1/2 tsp.GREEN BEAN CASSEROLE Mix 2 (15 oz.) cans cream of mushroom soup 1/2 tsp. sugar 1 tbsp. Bake uncovered at 350 degrees for 30 minutes. sugar 3 tbsp.
spoon into a 2 quart casserole. -----------------------998801 -.CORN PUDDING 1/2 c. milk 1 can cream corn . hours. Sprinkle this with crushed pepper. salt 1 tsp. salt 1 c. sugar 3 tbsp. uncooked rice 1 lb. sharp cheese 1 pt.1/2 lb. potatoes. filling the casserole with two layers.SOUR CREAM RICE 1 c. vanilla 2 eggs 1 1/2 c.POTATO CASSEROLE Chill at least 3 6 med. fresh mushrooms. sugar Cook rice. put a layer of this cooked rice. sour cream Crushed cayenne Salt to taste 2 tbsp. red onion. thinly sliced and separated into rings Mix first six (6) ingredients and pour over vegetables. In casserole dish. butter or margarine. Repeat. green peppers. Add half of the sour cream and sprinkle with sugar. Bake at 350 degrees for 30 minutes until very hot and cheese is melted. sliced 2 med. chopped 1 c. chopped 1 sm. Pour butter over top and bake at 400 degrees about 25 minutes or until lightly browned on top. sour cream 6 to 8 green onions. Yield 6 to 8 servings. Grate cheese and spread a layer of this over the sour cream. -----------------------998803 -. -----------------------998802 -. shredded Cheddar cheese 1/2 c. cornstarch 1/8 tsp. melted Combine all ingredients except butter. Serves 6. cooked and grated 1 1/2 tsp.
Bake at 375 degrees for 30 minutes. garlic salt 1/4 tsp. 25 to 30 minutes.OVEN FRIES . uncovered. Potatoes will not be completely coated. Cut each potato lengthwise into 8 slices. grated Parmesan cheese 1/2 tsp. Cover with Cheddar cheese soup. Repeat with remaining potatoes. paprika and onion powder. Spray a 7x11 inch baking pan with non-stick coating. brown sugar 1 lg. Serve hot. Add 8 potatoes slices to the bag. In a plastic bag mix together Parmesan cheese. slivered almonds Cook 2 packages chopped broccoli. Pepperidge Farm stuffing crumbs 1/2 c. Place in greased baking dish. Bring 1 cup water to boil and melt margarine. cooking oil 3 tbsp. margarine 2 tbsp. -----------------------998804 -. -----------------------998805 -. in a 400 degree oven until tender. paprika 1/8 tsp.) 1 tbsp. Serves 6 to 8. melted 1/4 c. Shake to coat. Drain. chopped broccoli 1 stick margarine or butter 1 can Campbell Cheddar cheese soup 1/2 pkg. Brush cut surfaces of potatoes lightly with melted margarine.CHOPPED BROCCOLI 2 pkgs. Bake.Low Fat Melt into mixture.1/2 stick butter or margarine Mix ingredients as listed. or brown. flour 2 tbsp. Bake 400 degrees for 30 minutes 4 sm. mix and spread over the broccoli and cheese. garlic salt. Remove from heat. Makes 3 or 4 servings. baking potatoes (about 1 lb.SQUASH CASSEROLE 1 tbsp. onion . onion powder (optional) Non-stick spray coating Scrub potatoes thoroughly. -----------------------998806 -. Add crumbs. Arrange potatoes in baking pan. margarine. Add almonds for garnish. green pepper 1 lg.
-----------------------998808 -. sugar 1 can evaporated milk Salt 2 tbsp. *Top with buttered bread crumbs and Parmesan cheese (or a little grated Cheddar cheese). -----------------------998809 -. Drain. cooked sweet potatoes. Serves 8. flour and sugar together. flour Mix first 6 ingredients. Put layer of cooked squash and layer of tomato mixture in casserole. Pepperidge Farm Dressing crumbs adds flavor. -----------------------998807 -.1 can drained tomatoes 6 med. add flour and brown sugar and stir until blended. vanilla --TOPPING:-1 c. flour 1 c. yellow squash Salt and pepper to taste Slice squash in circles and cook until tender in salt water.CORN PUDDING 2 eggs 1 tbsp. butter 1 can corn (drain 1/2 of liquid) 1 tbsp. mashed 1 c. Pour into buttered dish. Top with next 4 ingredients. vanilla flavoring Mix eggs. Bake 30 minutes at 350 degrees or until brown. Saute green pepper and onion in margarine and cooking oil. Bake in glass container in oven at 350 degrees for 40 minutes or until pudding is firm in center. ending with tomato mixture on top. *For buttered crumbs. brown sugar 1/2 stick margarine 1/2 c.SWEET POTATO CASSEROLE 3 lg. Bake for 30 minutes at 350 or until brown. Add tomatoes and cook until thick.EASY CORN PUDDING . pecans 1/4 c. Add remaining ingredients. sugar 3 eggs 1/2 c. milk 1/2 stick margarine 1 tsp.
) cans sliced water chestnuts 1 1/2 (8 oz. Bake at 350 degrees 40 to 45 minutes. Turn into individual bean pots or casserole dishes. then put a layer of broccoli in pan.) can Durkee French Fried Onion Rings 2 (8 oz. mustard and lemon juice.) pkgs. Repeat all the layers again. then spread a can of the soup. -----------------------998812 -. slightly beaten 1/4 c. -----------------------998811 -. packed brown sugar 1 tsp. sherry or rum 2 tbsp. coffee powder. Cook the frozen broccoli as directed on package. frozen broccoli 1 (6 oz. lemon juice In a bowl. bourbon and brown sugar.1 can (1 lb. sugar Combine all ingredients and blend well. milk Spray Pam in a 13x9 baking dish. Bake in 1 (1 lb. Makes 4 servings. Bake in 350 degree oven for 30 minutes. -----------------------998810 -.) pkgs. a layer of water chestnuts. layer of cheese. shredded cheese 1 1/2 (10 3/4 oz. evaporated milk 1/4 stick butter or margarine (or less) 1 tbsp.) cans cream of mushroom soup 2 tbsp. Put in the milk and top with remaining cheese.) can baked beans 1/3 c.) cream style corn 1 egg. 12 oz. each instant coffee powder and dry mustard 1 tbsp.BOURBON BAKED BEANS Turn into greased casserole. bourbon. mix eggs.FRESH CUCUMBER . layer of onion rings.BROCCOLI CASSEROLE 2 (16 oz. 325 degree oven about 35 to 40 minutes.
-----------------------998813 -. cover it tightly with plastic wrap and refrigerate for at least 15 minutes (you can store this sauce for up to 2 days). green pepper. rinsed. salt 1 1/2 c. vinegar Sm. and salsa. dry mustard 1/2 c. Will keep indefinitely. grated Pour over vegetables. add the jalapeno or hot pepper.FRESH VEGETABLE MARINATE Cover and store in 4 stalks broccoli 1 med. grated raw onion 3 tbsp. oil 2 tbsp. green pepper. chopped 1 sm. --SWEET POTATOES:-6 lg. seeded. vinegar 1/8 c. sweet potatoes. cored. onions. chopped fresh cilantro 2 tbsp. Chill at least 3 hours.GRILLED SWEET POTATOES WITH CILANTRO SAUCE --CILANTRO SAUCE:-1 c. sliced 1 c. cauliflower. chopped 1 1/2 c. with skins intact . Stir again. and when the sauce is well blended. salt Boil sugar. stir together the yogurt and sour cream. onion. low-fat plain yogurt 1/2 c. sliced 3 stalks celery. When the mixture is smooth. vinegar and salt.6 c. -----------------------998815 -. and very finely chopped 1/4 c. sour cream 1 fresh jalapeno or other hot chili pepper. poppy seed 2 tsp. sugar 1 tsp. cilantro. refrigerator. Pour over vegetables. bottled salsa (hot or mild) In a bowl. broken 8 lg. sliced cucumbers 1 c. sugar 1 c. mushrooms. onion. chopped Combine: 1 c.
Begin sauteing peppers and onions. to taste Light the grill. Carrots.1/4 c. 2. sliced Fresh or canned tomatoes. skin down. Coat the bottom and sides of the cake pan with butter. Can add cooked shrimp or chicken for a complete meal. coarse sea salt 4 tbsp. -----------------------998817 -. finely chopped Sea salt and freshly ground black pepper to taste Freshly grated nutmeg to taste 4 lg. until they are charred in spots and cooked through (test them with the tip of a knife to make sure they're soft). fresh chives. or tomato sauce 3-5 diced carrots 1 or 2 zucchini or summer squash Canned or fresh mushrooms Clove of garlic In a wok or frying pan. coarsely chopped 1/4 c. sliced 2-3 onions. softened 1 med. egg yolks 4 oz. snipped with a scissors 1. sizzle garlic in small amount of cooking oil. Tomatoes at the end. Add the salt and cook over moderate heat . cut sides down. mushrooms. -----------------------998816 -. Peel and rinse the potatoes. on a rimmed baking sheet. place the spears on the grill. Set them. Set aside. Cut the sweet potatoes lengthwise into 8 spears each (you will have 4 dozen all together). and squash next. and cover generously with cold water. sliced thinly 2 green peppers. softened (for the pan) 2 lb. Cook the potatoes for about 8 minutes. Preheat the oven to 300 degrees. Place in a saucepan. olive oil Salt and freshly ground black pepper. Arrange the potatoes on a large platter and serve with the cilantro dipping sauce. boiling potatoes. such as round whites from Maine or Long Island 1 heaping tbsp. onion.GOLDEN HAM & CHIVE POTATO CAKE Unsalted butter. When the coals turn gray. such as prosciutto. Add any spices you wish with oil and garlic. eggplant. unsmoked salt-cured ham.EASY RATATOUILLE 1 eggplant. turning them often. unsalted butter. Brush the cut sides with oil. Serve with brown or white rice.
TASTES GREAT! (BROCCOLI SALAD) 1 bunch of broccoli. 4.-. until the potato cake is firm and the top is browned. bake the cake in a single 10 1/2inch round porcelain baking dish. sliced almonds 1 jar Kraft cole slaw dressing After breaking washed broccoli into small pieces in salad bowl. Season lightly. browned-side up (for the golden top side is the prettier). Continue stirring vigorously until the butter and egg yolks are thoroughly incorporated. and the egg yolks. (If the potatoes are large. chopped onion 1 c. and smooth it out with the back of a spoon. Place it in the center of the oven and bake.SQUASH CASSEROLE 6 c. stir in the nutmeg. bacon. Bake at 350 degrees for 30 minutes. one at a time. VARIATION: For very pretty individual potato cakes. ------------------------ . Fold the onions. the remaining 3 tablespoons butter.do not boil -. Alternatively. Transfer the mixture to the cake pan. 5. melted butter Boil squash and onion 10 minutes. Add raisins and almonds and pour in dressing to desired moistness. uncovered. bake these in nonstick muffin tins. 3. -----------------------998818 -. combine 1 tablespoon of the butter and the onions over moderate heat. cooked and crumbled 1 c. drain them well. (3 lb. and soup. -----------------------998819 -.) With a wooden spoon. sour cream. and chives into the potato mixture. Remove the potato cake from the oven and transfer it. washed and broken into sm. 45 to 50 minutes. you may want to halve or quarter them before passing through the mill. raisins 1 c. sliced 1/4 c. and cook until the onions are soft and translucent. pieces 1/2 lb. Drain. Add carrots. sour cream 1 can cream of chicken soup 8 oz. 3 to 4 minutes. Pepperidge Farm herb crumbs 1/2 c. crumble in cooked bacon. Add squash mixture and top with rest of crumb mixture. Set aside. Layer 1/2 crumb mixture in a 9 x 13 pan. Meanwhile. As soon as the potatoes are cooked. 6.until a skewer inserted in a potato comes away easily. shredded carrots 1 c. to a large platter. ham. in a medium skillet. Slice into wedges and serve warm or at room temperature. Pass them through the fine grid of a food mill into a large mixing bowl. Combine crumbs and butter. Yield: 6 to 8 servings.) yellow squash. about 20 minutes. The mixture will be thick and slippery.
This will keep for weeks in the refrigerator and marinade liquid may be used again. thinly sliced 1 sm. Serve with Italian wine. green pepper. split and place cooked zucchinis inside sausage. carrots 1 med. -----------------------998822 -. cook open melt Part-boil sausages in separate pan. Rinse in ice water. cider vinegar 2/3 c. green peppers. garlic and onions.998820 -. prepared mustard Salt and pepper 1/2 c. onion. Serves 12. and onion in bowl or container. vegetable oil 1 tsp.SAUSAGE AND ZUCCHINI SANDWICH Garlic and cheese sausage Yellow and green zucchinis Olive oil Onions Garlic Provolone cheese Red wine 1. red wine. pepper 1 tsp. Brown sausages on grill. onion. carrots. sliced and separated into rings 3/4 c. salt 1/4 tsp. green pepper. vegetable oil 3/4 c. onion layer and refrigerate at least 6 hours until flavor is absorbed. 3. Worcestershire sauce Cook carrots in salted water 15 minutes. and place on sausage roll. Arrange layers of carrots. prepared mustard 1/4 c. Slice zucchinis 1/4 inch thick. vinegar 1 tsp. sugar 1/2 c. place cheese over zucchinis. -----------------------998821 -. 2. sliced 1 med.COPPER PENNY CARROTS 3 lb. sugar 1 tsp.MARINATED CARROTS 3 lb. snipped parsley . thinly sliced 1 can tomato soup 1 c. Then pour marinade over carrot. in oil.
spinach. tomato sauce 1 c.GREEN BEAN CASSEROLE 1 c. sour cream 1/4 c. cheese (and bacon. Refrigerate. Stuff mushrooms. celery.Peel and cut carrots diagonally into 1/4 inch slices. dip mushrooms in butter and place on cookie sheet.) frozen spinach 1/2 c. Bake in 350 degree oven for 15 minutes or until golden brown. -----------------------998824 -. chopped 1 tbsp. cheese. ------------------------ . salt. Boil green beans in lightly salted water until tender. Pour over warm carrots. Parmesan cheese Mushrooms 4 tbsp. tomato sauce. Simmer for 30 minutes. drain. chopped parsley 1 clove garlic. wine vinegar. -----------------------998823 -. green pepper. salt (or less) 1/2 tsp. bay leaf. Serves 6-8. add tomatoes. crushed 1 1/2 lb. chopped onion 2 tbsp. sugar 1 tsp. Jimmy Dean sausage 1 pkg. Cook in boiling. When light brown. if desired) in a buttered casserole. drain. salted water until crisp-tender. Season with sugar. Melt butter. bacon fat 2 c. parsley and garlic. butter Dash red wine vinegar Cook sausage and spinach as directed on package. green beans. pepper. Combine remaining ingredients. canned tomatoes 1 c. Remove bay leaf and garlic. Mix together cooked sausage. 6-8 minutes. covered. at least 12 hours. pepper 1 bay leaf 1 tbsp. Top with buttered crumbs and bake in preheated 325 degree oven for 25 minutes. set aside. stirring frequently. tomato sauce. sour cream. Place alternate layers of beans. stirring until sugar and salt are dissolved. (10 oz.SPINACH MUSHROOMS 1 pkg. Serve with slotted spoon. diced celery 1/2 green pepper. French Grated sharp cheddar Buttered bread crumbs Bacon (optional) Saute onion in bacon fat.
leaving 1/4 inch of potato in skin. sour cream 1/2 c. saute 3-5 minutes. Add margarine. add the cheddar and Gruyere cheese. sprinkle with remaining Parmesan cheese. -----------------------998827 -. sour cream 1 tbsp.STUFFY ROOMS (OR STUFFED MUSHROOMS) 1 pkg. Parmesan cheese and bread crumbs. vermouth Fresh ground black pepper 1 egg (beaten well) Bake potatoes for 45 minutes in 400 degree oven until tender. seasoned bread crumbs 2 tbsp. add sour cream to potatoes and hand mash together. in about 2 tablespoons butter. mix together. onion 1/4 c. Bake in 350 degree oven until golden brown. of fresh. Add to saute mixture. saute about 3 minutes. add the lobster mixture. fresh Parmesan cheese 1/2 c.LOBSTER STUFFED POTATO 6 baking potatoes 1/2 c. add beaten egg.998825 -. Place in caps and microwave 7 minutes on #7 or medium high. Chop up onion and add to bowl. fresh lobster meat (may substitute crabmeat) 2 scallions. until it's heated through. Set aside.stir and microwave 3 more minutes at same temperature. Scoop out inside of potatoes. add the vermouth. lg. add scallions and 1/4 cup of Parmesan. Microwave 2 minutes on #7 or medium high -. In skillet. Mix in sour cream. fresh mushrooms 1 lg. Set aside. cook until vermouth boils down. finely chopped 1 pt. cheddar (white cheese) 1/4 c. blend together. turn burner to medium high. about 15 minutes. add mushrooms.BAKED APPLE & CARROT CASSEROLE . -----------------------998826 -. saute onion and garlic until transparent. add plenty of fresh-ground pepper. Chop up stems in food processor. put in mixing bowl. mushrooms 1 sm. Meanwhile chop lobster meat into bite-size pieces. guyre or Swiss cheese 1/4 c. Stuff potatoes with mixture. margarine Wash mushrooms and take off stems. grated Parmesan 1/4 c. Meanwhile. yellow onion 2 cloves garlic (diced) 8 oz.
Bake at 350 degrees for approximately 30-45 minutes. Serves 6. and these golden potatoes. flour Salt to taste 3/4 c.) bag frozen hash brown potatoes stick of butter/margarine. the resulting flavor is deliciously rich. pour over potatoes. or they will become soggy. orange juice Place half the apples in greased 2 quart baking dish and cover with half the carrots. rinsed. But this method offers terrific flavor and considerably fewer calories. Bake at 350 degrees for 45 minutes. Mix corn flakes and 2 tablespoons butter.6 apples. Although the potatoes are cooked in only 1 tablespoon of fat. they tasted so rich and crunchy. goose fat (or clarified butter) 1 plump fresh garlic clove. sm. Lacking that. The ideal fat for cooking potatoes in this manner is goose or duck fat. peeled. then rinsed again. use clarified butter. 1 lb. crumpled tbsp. and thinly sliced 2 c.POTATO CASSEROLE 1 1 1 1 1 2 1 (16 oz. quartered. salad from the garden. At first I thought they'd been deep fried. Mix brown sugar. melted Mix first 5 ingredients together. -----------------------998829 -. corn flakes.) container sour cream lb. shredded cheddar cheese c. the final rinsing will prevent the potatoes from sticking to the pan. round red-skinned potatoes 1 tbsp. cooked. Select small potatoes of equal size. butter. We lunched on homemade quiche. Repeat layers and pour orange juice over top. so that the starch is eliminated. In this recipe. Spread into 9 x 12 pan. a rustic civet (game stew). minced Sea salt to taste . And be sure not to season the potatoes until they are thoroughly browned. who raises lambs and goats on a lovely little farm not far from Poitiers. at the home of Joel Robuchon's cousin. flour and salt and sprinkle half the mixture over the carrots.CRISPY SAUTEED POTATOES I first sampled these potatoes at a lunch in the Poitou region. cooked carrot slices 1/2 c. so that they will cook quickly and evenly. the potatoes should be peeled. -----------------------998828 -. brown sugar 2 tbsp. melted can cream of mushroom soup (16 oz.
all-purpose potatoes. Lipton onion recipe soup mix 2 lb. cut into lg.BROCS OF LUCK! (BROCCOLI Drain and serve. add the potatoes and brown thoroughly on one side before tossing to brown another side. about 15 minutes in all. season with salt. chopped pimiento Simmer. Stir to coat.) can carrots. halved 1 c. each: sugar. In large plastic bag. sliced 1 (16 oz. Be patient and resist the urge to intervene. Set aside. Cook until the potatoes are thoroughly browned and offer no resistance when pierced with a fork. and serve immediately. minced 1 tsp. sliced celery 1/4 c.ONION ROASTED POTATOES 1 env. chopped onion 2 cloves garlic. (7 cups) CASSEROLE) . and quarter the potatoes. rinse. drained 1 (14 oz. pepper Combine in saucepan. if desired. but do not allow it to burn. Close bag and shake until potatoes are evenly coated. cover and chill several hours. add all ingredients. discard bag. Yield: 4 servings. uncovered. oregano 1/4 tsp. Bake. with chopped parsley. stirring occasionally. chunks 1/3 c. -----------------------998831 -. ripe pitted olives. -----------------------998832 -. 8 oz. and dry thoroughly with a thick towel.MARINATED MUSHROOMS & VEGETABLES 2/3 c. 40 minutes or until potatoes are tender and golden brown. When hot. -----------------------998830 -. 2.) can artichoke hearts. bring to boil. Peel. In a large skillet. heat the fat over moderately high heat. 10 minutes. vinegar 2/3 c. oil 1/4 c. Transfer the potatoes to a serving bowl. fresh mushrooms. basil. salt. Garnish. Makes about 8 servings. olive or vegetable oil Preheat oven to 450 degrees. drained and quartered 1 c. Rinse again in several changes of cold water.1. Empty potatoes into shallow baking or roasting pan. Add the garlic and cook for 1 minute more.
jar of Cheez Whiz 1/2 c. Add eggs and stir in gently. flour 1/2 c. Stir in flour and water and keep stirring until thickened. frozen chopped broccoli. ------------------------ . well beaten 1 sm. Or you can refrigerate and bake later for 1 hour at 325 degrees. of water 1/4 c. Stir in Cheez Whiz and take off heat. thawed and drained 3 eggs. butter 2 tbsp. chopped onion 6 tbsp. Stir drained broccoli into sauce.2 pkgs. Put in greased baking dish and sprinkle with crackers. crushed Ritz crackers Saute onion in butter. Bake in 325 degree oven for 40 to 45 minutes.
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