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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
2 c. unpeeled. chopped 1 c. bottle of red food coloring Add water to cover. canning salt Pack in jars and store in refrigerator.RED HOT CUCUMBERS 2 gal. Drain rings and wash in cool water. cucumbers 2 c. celery seed 2 c. slice and core cucumbers. Pour off syrup into pan and reheat to boil and pour over rings for 3 mornings. onion slices Mix together the following and pour over cucumber mixture: 2 tbsp. Pour cold water over rings and soak 3 hours.SPECTACULAR SWEET CORN Eat immediately. Makes 4 servings. Like Red Apple Rings. cider vinegar Bring to boil and pour over rings. delime 8 1/2 qts. heat everything and put into jars. -----------------------998535 -. cider vinegar 1 tbsp. covered in 1 inch boiling salted water 12 to 15 minutes or until tender. water Peel. -----------------------998537 -. (13 or 16 oz. Let stand 24 hours. Cook. alum 1 sm. -----------------------998536 -. half and half . butter 1 pt. Heat and simmer 2 hours.) red hots 10 c. sugar 1 c. Mix cucumbers in this. sugar 8 sticks cinnamon Drain. fresh cut sweet corn 1/2 lb. Put: 2 c. sliced cucumbers 1 green pepper. Brush with melted butter and sprinkle with dill weed. On 4th morning. water 1 pkg.Cut 2 unpared medium zucchini lengthwise in half. vinegar 1 tbsp. drain.REFRIGERATOR CUCUMBERS 7 c. Put lid on pan and let set overnight. 20 c. Keep refrigerated. Drain and add: 1 c.
Fill jars with boiling water. sprinkle with seasonings and herbs. sugar c. -----------------------998540 -. When cool. Put handful of salt over top. Let stand 1 hour or longer. Place in a 325 degree oven. Remove from oven and cool down by placing roaster in the sink filled with ice water. if desired. drain. Bake at 200 Pour over 8 cups popped popcorn. crushed 1/4 c. Drain off dressing and pass with tomatoes. degrees for 1 hour. Cook 1 hour stirring every 15 minutes. salad oil 1/4 c.Put corn in large roaster. vanilla tsp. -----------------------998541 -. butter c. Drain.CANNED GREEN TOMATOES Slice green tomatoes and put in crock. freshly ground pepper 1/2 tsp. pour over. dried thyme or marjoram. dark corn syrup tsp. finely snipped parsley 1/4 c. enough to cover. salt Toss gently to coat corn. Cold pack until water starts to bubble inside jars. tarragon vinegar Place tomatoes in bowl. snipped chives 2/3 c. -----------------------998538 -. spooning dressing over a few times. Pour boiling water over. package and freeze as soon as possible. chill 3 hours.SOUR CREAM CUCUMBER . Pack in jars. Combine oil and vinegar.HERBED TOMATOES 6 ripe tomatoes. Add the butter and the half and half. peeled and sliced 1 tsp. heat corn and add salt and a bit of sugar. To serve.CRACKLY CORN 1 1/4 1/2 1/2 1/2 c. Remove from heat. Cover. salt 1/4 tsp. -----------------------998539 -.
Slice and place in sterile wide mouth jars. Fold in 3 cups chopped cucumbers. Add salt (1/2 teaspoon for pint jars.CANNED GREEN TOMATOES Green tomatoes Boiling water Salt Wash as many green tomatoes as you want to can. crushed celery seed Chopped dill Chopped cucumbers Chill when time to serve.FRESH CUCUMBERS WITH SOUR CREAM 1 c. Water bath for 30 minutes until sealed. Let cucumbers marinate for at least 2 hours before serving. Mix next 4 ingredients to taste. vinegar Salt Pepper Garlic powder Onion powder 3 lg. cucumbers Mix mayonnaise (NOT salad dressing) and vinegar. Peel and slice cucumbers and add to mixture. mayonnaise 1 tsp. for plain greens or sliced tomatoes. To Cook: Open jar and discard liquid. -----------------------998544 -. salt Cucumbers . place in hot oil and fry until golden brown. -----------------------998543 -. Batter green tomatoes in cornmeal or flour (your choice).1/4 c. Cover with boiling water. sour cream 1 tsp.DILL CUCUMBERS Also good topping 1 grape leaf 1 sprig of dill 1 clove garlic 1 tsp. 1 teaspoon for quart jars). -----------------------998542 -.
onions. Keep in refrigerator. salt Mix together sugar. white sugar 3 c. 1 c. -----------------------998547 -. garlic and salt. May use in 3-4 days. vinegar 1/2 tsp. When cold.CUCUMBERS Ready in three 6 c. mustard seed 1 1/2 tsp. Fill jar with boiling water. vinegar and salt. Screw on lids tight. turmeric . vinegar 1 tbsp. drain. Use as wanted. Stir until sugar is dissolved. Fill jar with slices or strips of firm cucumbers. sugar 1/2 c. put in refrigerator. sliced thin 1 clove garlic 1 green pepper 1 red pepper Crushed ice 1/2 c. cukes 1 green pepper 1/2 c. vinegar 1 1/2 tsp.REFRIGERATOR CUKES 4 c.In bottom of each jar place grape leaf dill. Put in a glass jar. -----------------------998546 -. to five days. sliced (don't peel) 6 med. salt Mix and refrigerate overnight. each mustard & celery seed Pour over cold cukes and store in covered jar in refrigerator. sugar 1 c. -----------------------998545 -.ICED CUCUMBERS 4 qts. sliced onions 2 c. celery seed 2 tbsp. salt 5 c. sliced onions 1 tbsp. sliced cucumbers 1 c. Pour over onions and cucumbers. cucumbers.
sugar 1/2 tsp. Rinse. Let stand in refrigerator for a few hours (or a few days). mustard seed. -----------------------998549 -. May be kept in refrigerator for weeks. Seal up in sterilized jars and lids. stir up good. Slice horizontally. Store in jars in a cool pantry. Or make marinated sun dried tomatoes by placing tomatoes in jars . Place in sun for several hours. vinegar. garlic. salt Combine 4 marinade ingredients and pour over vegetables. water 3/4 c. Lay on foil covered baking sheets. brown or white vinegar Put all of the ingredients into a large glass jar and stir until juicy. -----------------------998550 -. to eat after a day or two.REFRIGERATOR CUCUMBERS 7 c.Put cucumbers. Put sugar. Slice very thin into a large bowl. After 3 hours.SUN DRIED TOMATOES Wash and stem ripened tomatoes. Cover lightly with cheese cloth. about 1/4 inch thick. let stand 3 hours. sliced cucumbers (may be peeled or not peeled) 1 c. drain. -----------------------998548 -. salt 1 tsp. onions. turmeric. add top ingredients and boil until cucumber slices are transparent. white vinegar 3/4 c.SWEET SOUR CUCUMBERS Ready Peel 2 large cucumbers. Cover with salted water (a teaspoon or so to amount of water needed to cover). When covered with marinade this keeps well for 2 weeks covered in refrigerator. Add crushed ice and 1/2 cup salt. celery seed on to boil. Let stand for several hours in refrigerator. Drain and add 1 very thinly sliced large onion. At serving time. Salt on both sides and let sit for 30 minutes. Cover with the following marinade: 1 1/2 c. turning occasionally until desired dryness is achieved. Put in glass serving dish and sprinkle with fresh parsley. sugar 1 c. chopped green pepper 1 c. sliced onions 1 tsp. green and red peppers together. celery seed 2 c. Run the tines of a fork lengthwise down each cucumber so that you make little grooves all along the circumference. drain good.
Repeat layer. pasta or rice. Can be frozen.with olive oil. Enjoy. chopped 1 tsp. salt 1/2 tsp. and rice) together thoroughly in a bowl and set aside. Low in fat. -----------------------998551 -.) can tomato sauce 1/2 c. Serve over toast. 1/2 cabbage and 1/2 cheese. Intensely flavorful. Saute vegetables in butter flavor Pam on very low heat. chopped 1/2 bell pepper. cut or grate cheese. In buttered 9x13x2 inch pan. bell pepper. dried tomatoes add snap to salads and breads. Fry in small amount of light oil. oregano 18 oz. grated American or Cheddar cheese Fry together first 7 ingredients after mixing them well together. set aside. ground turkey 1 sm. -----------------------998553 -. chopped 6 tsp. onion. can Rotel tomatoes with green chives 1 (8 oz. When completed. Cover pan well with aluminum foil. set aside. Also can be moistened to make sandwiches. Shred cabbage. garlic. tomato sauce.). ground beef 1 lg. pepper 1/2 tsp. Mix together all fried ingredients (first 7) and tomatoes and rice mixture real well. onion. remove from fire and set aside. This will look like Italian lasagna. diced 1 sm.SPICY CABBAGE 1 lb.GROUND TURKEY WITH TOMATOES 1 lb. Add sauteed vegetables to turkey.SUN DRIED TOMATOES WITH BASIL & PASTA . Reduce heat and simmer until liquid begins to thicken. raw rice 1 cabbage (about 2 lb. -----------------------998552 -. Mix the next 3 ingredients (tomatoes. then tomatoes and bring to a rapid boil. diced 1 clove garlic 1 #2 can whole tomatoes Butter flavor Pam Brown ground turkey and drain. layer 1/2 meat mixture. shredded 1 c. Makes 8 to 10 servings. garlic and basil and 3 tablespoons vinegar per quart. Bake covered for 1 1/2 to 2 hours in oven at 350 degrees. ending with cheese.
garlic and basil. sliced Kalamata olives (optional) 1 lb. greased casserole dish. salt 1/2 c. olive oil 1 tbsp. 3-4 seconds. Pit and slice olives. chopped 8 oz. Let sit at room temperature for about 3 hours. slivered with oil 1/3 c. Worcestershire sauce 2 or 2 shakes garlic powder Cook grits in salted water. chopped 1/4 c. Heat tomatoes and olives together in separate skillet. butter 1/2 lb. rind removed. Cook penne in boiling water. balsamic vinegar Wash and dry basil leaves. Toss tomatoes and olives in with penne mixture.BAKED GARLIC CHEESE GRITS 1 c. pasta Mix tomatoes. peeled 1 tbsp. grated 2 tbsp. Cook pasta. sun dried tomatoes. Mash cheese into sauce. -----------------------998554 -. Serve with freshly ground pepper and grated cheese. drain. Bake in 350 degree oven for 20 minutes. olive oil 2 to 4 cloves garlic. ------------------------ . fresh basil. sharp cheese. salt cured olives (black) 1 bunch fresh basil 3 cloves fresh garlic. -----------------------998555 -. oil. add remaining ingredients. when done. Slice plum tomatoes lengthwise in 1/8 inch pieces. Toss with sauce while pasta is hot. penne pasta 8 plum tomatoes 1/2 c. Brie cheese.8 oz. Add basil mixture to penne.PENNE WITH BASIL. Place them in a food processor with garlic. water 1 tbsp. Stir and keep warm on stove. Process until smooth. pressed 1 c. PLUM TOMATOES & SALT CURED OLIVES Pour into 1 lb. Cook over medium heat 3 minutes. olive oil and vinegar. Add olives. uncooked grits 4 c.
drain in colander and set aside. first course. Cook pasta. vinegar. bread crumbs. oregano 8 oz. minced 2 tbsp. about 5 minutes. 2. wondra flour 1/2 c.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. olive oil 1 tbsp. . 1 lg or 2 sm. freshly grated Romano cheese 2 tsp. red wine vinegar 1/4 tsp. margherita (narrow rippled noodles) 1 tbsp. Toss to blend. 1 teaspoon salt and pepper. sun-dried tomatoes and basil. Serves 6.ZITI WITH SUN-DRIED TOMATOES WITH MOZZARELLA 2 c. salt 1/2 c. In large bowl. Boil until barely tender when tested with a fork. -----------------------998557 -. rinse under cold water and drain well. chopped tomatoes 1/4 c. pepper. transfer florets to a colander. Wash thoroughly in lukewarm water.) 1 tbsp. salt. salt 1/2 tsp. Remove florets from cauliflower. chopped basil Serves 4. Mozzarella. main course. minced Italian parsley leaves (garnish) Freshly grated Romano cheese (for serving) 1. In a shallow bowl. chicken broth. Dredge florets in flour mixture. freshly milled black pepper 1/2 c. Bring 6 quarts of water to a boil. heads cauliflower (about 3 lbs. garlic and oregano. salt 1/4 tsp. 3. dry bread crumbs 1 tsp. ziti 1 c. olive oil 4 cloves garlic. heated (see note) 1/2 c. Easy to prepare and satisfying for the heartiest appetite! Serves 4.998556 -. olive oil 1/2 c. combine flour. oil. Break or cut into 1 inch pieces. thinly sliced 1 lb. Add 1 tablespoon salt and the cauliflower florets. pepper 1 clove crushed garlic 1/4 tsp. Add pasta. diced 6 sun-dried tomatoes. Reserve liquid for cooking pasta. With a skimmer or slotted spoon. including about 1 inch of stem. combine tomatoes. being sure each piece is well coated. Mozzarella.
Add pasta and cook until al dente. remove 1/2 cup of the pasta water before draining and substitute for broth. cucumbers. turning with spatula. sausage Heat oven to 350 degrees. thinly sliced 3/4 c. Mix half of the cauliflower and any of the browned fragments stuck to the bottom of the pan with the pasta. pressing the garlic flat in pan with the back of a wooden spoon. 4. 5. Add sauteed garlic. discard. add vinegar and water to cover cucumbers. Drain pasta in a large colander. toss well again. sour cream (dairy) 1 tsp. (If you are not a garlic lover. Place 1/4 cup brown sugar in each half of squash and then place a patty of sausage on top of the brown sugar. 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. sugar and pepper. brown sugar 1 lb.Arrange in a single layer on a large platter. Cook for 30-45 minutes. Spoon remaining cauliflower on top and garnish with minced parsley. water 1 tsp.CUCUMBERS IN SOUR CREAM 4 med. Stir into cucumbers. Serve immediately or refrigerate. Serve immediately with additional grated Romano cheese. Place on a muffin pan (cut side up). or until tender. -----------------------998560 -. Meanwhile. salt 3/4 c. dill. In a 12 inch skillet. 6. remove garlic and drain on paper towel. Scoop out the shells and mix with melted brown sugar. Drain.) Place florets in pan and saute' over medium heat.SQUASH . Cut squash in half. sugar dash of pepper Place cucumbers in medium bowl. With a slotted spoon. Let stand 30 minutes. -----------------------998558 -. chopped dill or dill seed 1 1/2 tsp. In a small bowl combine sour cream. until golden and crisp on all sides.ACORN SQUASH 2 acorn squash 1 c. vinegar 1 c. Add garlic. Note: If you do not have chicken broth. heated chicken broth and Romano cheese. don't be concerned if florets break apart while frying. scoop out seeds. serve with sausage. turn heat to low and saute' until lightly golden. heat 1/2 cup olive oil over medium heat until haze forms. Sprinkle with salt. return water in which cauliflower was cooked to a boil. set aside. -----------------------998559 -.
Mix dressing and refrigerate. Cut bacon when ready to serve. thinly sliced Peel and slice cucumbers and onions. artificial sweetener Cut broccoli and cauliflower into small pieces and combine with onion and cheese. Sedan -----------------------998562 -. Drain and squeeze out excess water. chiles. sweet cream 1/3 c. diced 1 c.CREAMED CUCUMBERS . red onion. Chop chiles and add corn. Velveeta cheese Salt and pepper Cut squash into slices and boil until tender. onion. Soak in salt water for 1/2 hour. or 3 pkgs. bacon.CAULIFLOWER 1 head broccoli 1 head cauliflower 1 med. cucumbers 1/2 c. Pour over cucumbers. grated cheese 1/2 lb. Mix other ingredients. Add salt and pepper. fried --DRESSING:-3/4 c. Add crisp bacon and dressing to chilled mixture. -----------------------998563 -. and cheese to squash.Squash Canned corn Small can green chiles 1/4 lb. sugar 1 med. Refrigerate. vinegar 2 tbsp.CREAMED CUCUMBERS 2 med. wine vinegar 1/4 c. -----------------------998561 -. salad dressing 3 tbsp. Stir on medium heat until cheese melts.BROCCOLI .
Mix remaining ingredients and pour over cucumber slices. Then take cheese cloth or cloth napkin and squeeze handfuls of cucumber in it. vinegar. -----------------------998566 -. When cucumbers are well drained. vinegar Salt and pepper.POLISH CUCUMBERS IN SOUR CREAM 2 lg. sour cream 4 tbsp. then add sugar. so you are draining off accumulated salty water. sugar Peel cucumbers leaving some green. Then add sour cream by spoonfuls.2 sliced cucumbers 1 c. cucumbers 2 tbsp. Serves 2 or 3. 2 tsp. Mix lightly otherwise it gets too foamy. Serves 4 to 6. lemon juice. Cover and set in refrigerator for at least 1 hour (or up to 24 hours). 1 tsp. Add salt. sugar Beat eggs. -----------------------998564 -.CUCUMBERS IN SOUR CREAM 6 lg. sugar 4 tbsp. Mix well. 1 tsp. -----------------------998565 -. salt 4 tbsp. vinegar 2 tbsp. evaporated milk 1/4 c. onion. Pour over cucumbers and stir until mixed. sliced 1 lg. sliced & separated in rings 1 pt. vinegar and ground pepper. lemon juice 3/4 c.CUCUMBERS IN SOUR CREAM 2 cucumbers. to taste 3 tbsp. cucumbers sour cream sugar finely chopped chives chopped dill. 1/2 c. if desired . vinegar Ground pepper to taste 1 c. Chill and serve. and sour cream until smooth. Better if refrigerated and hour or more. sour cream Slice cucumbers very thinly.
cider vinegar . Place in refrigerator for half hour to chill. Cool Whip. sliced thin. let stand for 20 minutes. chives. Mix sour cream with sugar. pepper 2 tbsp. -----------------------998569 -. Drain and plunge cucumbers into ice water. vinegar 1/2 tsp. Then mix with sour cream mixture. salted About 1 glass sour cream 1 tbsp. vinegar 3 tbsp. Add a little lemon juice or vinegar.CUCUMBERS IN SOUR CREAM 3 lg. salt 1 tsp. salt Dash of pepper A little lemon juice or vinegar Peel and slice cucumbers very thin. then drain again. -----------------------998567 -. sliced thin 1 Bermuda onion.BROCCOLI . mix together. sugar 1 tbsp. Let stand a few minutes. pepper. thawed Slice cucumbers and onions. sugar Salt & pepper Squeeze cucumbers to get liquid out. dill then salt cucumbers. Chill. Cover with boiling water.CREAMED CUCUMBERS 2 cucumbers. cucumbers. sour cream 2 tbsp. Combine remaining ingredients and gently mix with cucumber and onion slices. sugar 1/8 tsp. sliced thin 1 c. mayonnaise 2 tbsp.1 tsp. and add sour cream. Serve very cold. Slice onions thin. Better to mix ahead of your meal.CAULIFLOWER TOSS 3 slices bacon --DRESSING:-1/2 c. -----------------------998568 -. well.
sliced 1/4 c. tossing until spinach looks wet. Slice mushrooms very thin. Serve as a relish or side dish. of course. Serve at once. celery salt 1 1/2 tsp. In large bowl.--SALAD:-2 c. set aside. sunflower seeds. cook bacon until crisp. broccoli florets 1/2 c. Chop very fine. Makes 4 to 6 servings. -----------------------998570 -. blend all dressing ingredients with wire whisk. While still hot. raisins 1/4 c. Pour dressing over salad mixture. black pepper 1/4 c. in small bowl. mustard seed 1/2 tsp.SPINACH 1 lb. then boil furiously for only 1 minute. vinegar 1 1/2 c. red pepper 1/8 tsp. Cool. Tomatoes given the above treatment will mark time in the refrigerator quite happily for several days without the cucumber. ------------------------ . Add vinegar to taste.FIRE AND ICE TOMATOES Skin and quarter 6 large ripe and firm tomatoes. -----------------------998571 -. toss lightly. Place in a bowl and submerge in the following sultry sauce: Mix: 3/4 c. then crumble. cold water Place over heat and bring to a boil. Add olive oil. Just before serving. Meanwhile. add to spinach. sugar 1/8 tsp. combine all salad ingredients and crumbled bacon. toss lightly to coat. Allow to cool. add 1 peeled and sliced cucumber. shelled In small frying pan. spinach 4 or 5 fresh mushrooms Slivered Parmesan cheese Virgin olive oil Garlic red wine vinegar Wash and drain spinach. Slice 1 large green pepper into strips and slice 1 red onion into rings. salt 4 1/2 tsp. pour over the tomatoes. green onions. one teaspoon at a time. cauliflower florets 2 c. Add slivered Parmesan cheese (do not use grated Parmesan cheese unless necessary).
Combine sugar. sliced red onion rings 1/2 c. Add 1/2 teaspoon salt to cucumbers. sugar 1 pt. unpeeled or you can use regular cucumbers 1 c. sour cream 1 tbsp. halved 1/2 c. -----------------------998576 -. Add 2 cups broth or 2 bouillon cubes dissolved in water. dried chopped onions Dash of pepper Pour over cucumbers and refrigerate 30 minutes. -----------------------998574 -.JAPANESE CUCUMBERS . Then drain off the accumulated water. Simmer until tender. about 45 minutes.ZUCCHINI BISQUE 1 lb. green pepper rings (optional) Slice cucumbers thin. vinegar 1 to 2 drops Tabasco 2 tbsp. Pour over cucumbers. Cool.ENGLISH CUCUMBERS 2 English cucumbers. Refrigerate. cut into chunks or sm. pieces Saute 1 medium sized onion in 3 tablespoons olive oil or cooking oil.CUCUMBER IN SOUR CREAM Thinly slice 1 large cucumber. Serve hot or cold with a dollop of plain yogurt or sour cream. zucchini.998573 -. Blend in food processor or blender until smooth. Add onion rings and remaining vegetables. sprinkle with 1 teaspoon salt. Combine: 1/2 c. Add zucchini pieces and saute until coated with oil. NOTE: The longer it stands. Let stand 30 minutes. the better it is!! It's very colorful also! -----------------------998575 -. Let stand 1 hour. celery seed 1/2 c. Add 1/4 to 1/2 teaspoon curry powder. vinegar and celery seed. Two carrots cut up may be cooked with zucchini. chopped chives 1 tbsp. vinegar 1/2 tsp. cherry tomatoes.
paprika 1/2 tsp. cut in pieces. dry mustard 1 1/2 tsp. well rinsed & dried. fresh lemon juice 1 1/2 tsp. dried 2 lbs. ground ginger Adapted from California fresh. confectioners sugar 1/4 c. onion and celery very thin. unsalted 1 sm. dry roasted peanuts. cut in pieces 1/2 c. butter 6 scallions. Soak in salt water for about an hour. bacon. minced 1 sm. seeded. vegetable oil 1/2 c. fresh parsley. finely chopped 1 clove garlic. finely chopped 1/4 c. green pepper. onion 2 ribs celery 1/2 c. torn 1/2 lb. butternut squash. Mix sugar and rice vinegar together until sugar is dissolved. chicken broth . fried & crumbled 2 red apples. NOTE: Japanese rice vinegar must be used. rinse and drain thoroughly. Pour over cucumbers in a screw-top jar and refrigerate. chopped fresh basil or 1/2 tsp.3 med. cubed 1 smoked ham hock 1 can (14 oz. Japanese rice vinegar Slice cucumbers. salt 1/2 tsp. chopped 2 tsp.PALATABLE SPINACH 2 bunches spinach.) plum tomatoes 4 c. apple cider vinegar 1 tbsp. Will keep for several weeks. peeled. golden raisins 1/2 c. sugar 1/2 c. -----------------------998577 -.CURRIED WINTER SQUASH BISQUE 2 tbsp. cut in pieces --SALAD DRESSING:-1 1/4 c. firm cucumbers 1 med. jicama. -----------------------998578 -.
tarragon vinegar or cider vinegar 2 tsp. green pepper. Add ham bone. mace and nutmeg. Heat to boiling.) 4 1/2 c. Stir in curry powder and milk. ground allspice 1/4 tsp. sugar 1/4 tsp. if desired. pour over tomatoes. peeled 1/4 c. ground mace Pinch of fresh grated nutmeg 2 tsp. plain yogurt . stirring occasionally. olive oil or salad oil 2 tbsp. 3. salt. salt 1 tsp. sugar. Shake well. Cover lightly.) 1/3 c. fresh dill. allspice. or to taste 3/4 tsp. 2. coarsely chopped (about 3/4 c. of milk (optional) 1.TOMATOES LUTECE 8 firm ripe tomatoes. cover. pepper 1/4 c. parsley. tomatoes and broth. Reform into tomato shape again and place in shallow serving dish. Simmer covered 1 hour or until vegetables are soft. chicken broth 1 1/2 c.hot liquid will expand.CUCUMBER VICHYSSOISE 3 med. being careful . or 3 regular cucumbers. -----------------------998579 -. Add scallions. parsley and basil. or to taste 1/2 c.1/2 tsp. crushed 1 tsp. toss to coat. Serves 6 to 8. chopped 2 sm. prepared mustard Cut out stem ends from tomatoes. Cook 2 minutes.) -----------------------998580 -. Combine remaining ingredients in small jar. Add squash. Melt butter in a large saucepan over medium low heat. (Any left over? Chill and serve the next day. Puree soup in batches in a blender. chopped 1 clove of garlic. curry powder Salt & pepper 1 c. Let stand at room temperature at least 20 minutes before serving. slice each tomato crosswise into 1/2 inch thick slices. firmly packed 6 green onions with tops. peeled & seeded (about 2 1/4 pound) 1 tsp. Cook 5 minutes. 4. peeled. hothouse or European cucumbers. watercress leaves. Remove ham bone. baking potatoes (about 2 lbs. Reduce heat. Add garlic.
in a food processor fitted with the metal blade.SOUR CREAM CUCUMBERS Let it sit in refrigerator for 1 hour or more. cucumbers. chopped walnuts Salt & pepper to taste Dash of garlic powder or 1 clove garlic. Reduce heat and simmer. sour cream 1 tbsp. When potatoes are tender. about 1 minute. ------------------------ . Slice thin and layer into a bowl. Then 6 cucumbers Salt 2 onions 1 c. yogurt 2 lg. Meanwhile. add to processor and process until pureed. bring chicken broth. use a slotted spoon to transfer them and watercress to same food processor work bowl. Another recipe from one of my favorite cook books "Easy entertaining with Marlene Sorosky". stir in remaining broth. Refrigerated until chilled. Remove to bowl with cucumber. seasonings and yogurt. (Usually you don't need to add more). Scrape down sides and process until smooth. over moderate heat until soft. sprinkling salt between each layer. Add to sour cream mixture and chill before eating. chop green onions and dill until minced. drain water out of bowl. Transfer to a large nonaluminum bowl. sugar Score and peel cucumbers. dried mint 2 oz. In the morning.PERSIAN YOGURT & CUCUMBER 1 lb. Taste cucumbers. 15 to 20 minutes. Serves 8. lemon juice (I use fresh) 1 tbsp. Dry completely with paper towels. Coarsely chop cucumber. garnishing each serving with a dollop of yogurt and a sprinkling of chopped dill. grated 2-3 tsp. -----------------------998582 -. chopped (optional) Mix all the ingredients. serve. Let sit overnight. -----------------------998581 -. vinegar 1 tbsp. Add 1/2 cup of the broth and process until smooth. In a deep saucepan. Serve chilled.Plain yogurt and fresh chopped dill for garnish Peel and chop the potatoes into 1/2 inch pieces. Add more salt if needed. potatoes and watercress to a boil. partially covered.
tossing gently. slice as thinly as possible. sugar 2 tbsp. Remove stalks.998583 -. Set aside.) pkg. Combine cauliflower. broccoli and onion. jar cukes 2 tsp. Cover and chill overnight. Pour over cukes in jar. and pepper. pepper per qt. mix. Toss gently. Put a handful in jar. etc. onion. ("Salad shooter" is great!). vinegar Remove outer green leaves of cauliflower and break into flowerets. shredded 1 lg. separate into flowerets and wash thoroughly.OVERNIGHT CABBAGE 1 lg. -----------------------998585 -. jar pimentos. cabbage head. -----------------------998584 -. head cauliflower 1 bunch fresh broccoli 1 bunch green onions. Trim off large leaves of broccoli. Reserve stalks for use in other recipes. mustard seed 1 tbsp. chopped 1/2 green pepper. Then more cucumbers. jar Dried dill weed Peel cucumbers.DILLED CUCUMBERS (FINNISH RECIPE) Mix all ingredients together Cucumbers Salt 1/2 c. grated 1 sm. chopped 3/4 to 1 c. white vinegar per qt. wash thoroughly. let them set in a bowl until they draw water out. sugar per qt. Sprinkle with salt. celery seed 1 tbsp.BROCCOLI TOSS 1 lg. Mix vinegar. mayonnaise 1/2 (1.CAULIFLOWER . white vinegar 2 c. and refrigerate overnight. jar 1/4 tsp. sugar. salt Stir sugar and vinegar together until dissolved. mix well and pour over vegetables.4 oz. grated 1 1/2 c. Then squeeze them tightly. then a sprinkle of dill. Stick . Combine remaining ingredients. sugar 1 tbsp. buttermilk salad dressing mix 2 tbsp.
mushrooms and parsley.) shredded sharp Cheddar cheese 1/3 c. Cook.GRITS AND GREEN ONION BAKE Refrigerate. stirring occasionally. Bake 30 minutes. water 1/2 c. stir in grits and salt. flour 10 3/4 oz. -----------------------998587 -.GARDEN ZUCCHINI BISQUE 2 tbsp. whipping cream Pinch of pepper In 3 quart saucepan melt 2 tablespoons butter. stirring occasionally.) sliced 1/8" zucchini 1 c. Add chicken broth.a knife through to mix vinegar with cucumbers. Grease 1-quart casserole. (Keeps a long 2 c. uncovered. Return to a boil. Stir in cream. butter 2 c. -----------------------998588 -. Serves 4. can chicken broth 1/4 c. Meanwhile. in 2 quart saucepan melt 3 tablespoons butter over medium heat. pepper and zucchini mixture. (4 oz. butter 3 tbsp. reduce heat. sliced green onions 1/4 c. margarine or butter 1 egg. Pour into prepared casserole.VELVET ACORN SQUASH BISQUE . Bring water to a boil in heavy saucepan. beaten 1/8 tsp. fresh parsley 3 tbsp. 2 to 4 minutes or until thickened. Cook over medium heat. onions. Stir in remaining ingredients. stir in flour until smooth and bubbly (1 minute). Continue cooking until heated through (5-6 minutes). liquid red pepper sauce Heat oven to 350 degrees. (2 med. until soup is thickened (5-7 minutes). continue cooking.) -----------------------998586 -. sliced 1/4 mushrooms 1/2 c.) chopped onion 1/4 c. stirring occasionally until vegetables are crisply tender (6-8 minutes). salt (optional) 1 c. (1 med. add zucchini. time. enriched white hominy quick grits 1/4 tsp. continue cooking over low heat until cheese is melted.
sour cream 1 tsp. Drain and plunge cucumbers into cold water. chopped dill.CUCUMBERS IN SOUR CREAM 2 lg. covered. Salt cucumbers well and combine with sour cream mixture. Add the potatoes and squash. salt and white pepper. sugar Dash of pepper Lemon juice or vinegar Peel and slice cucumbers very thin. Puree in blender. to taste 2 acorn squash. Mix sour cream with sugar.3 tbsp. grated 2 med. Serves 4 to 6. peeled & cubed 4 c. peeled & cubed 1/2 c. sugar Salt to taste . cream Cayenne pepper Melt the butter in a saucepan. -----------------------998590 -. Pour in the chicken broth and simmer. Sprinkle each serving with cayenne pepper. The most delicate stomachs will bless you. potatoes. Correct the tartness with lemon juice or vinegar. optional but very good Or 1 tsp. cucumbers Boiling water to cover 1/2 c. chopped chives. over low heat for about 25 minutes or until all the vegetables are tender. butter 1 c. Cover with boiling water and let stand 20 minutes. stirring often. Serve cold. Stir in the cream and milk. Add the onion. for cucumbers prepared in this way become easily digestible. Cook over low heat until soft.CUCUMBER IN SOUR CREAM 3 cucumbers pared and sliced thin 1 lg. Return to stove. sliced in thin rings 2/3 c. white vinegar 4 tbsp. finely chopped Salt & white pepper. optional 1 tsp. pepper and either of the optional ingredients. milk 1 c. strong chicken broth 1/2 c. salt 2 tsp. -----------------------998589 -. carrot. onion. Let stand a minute. then drain again and set in refrigerator for half an hour. carrot. onion. Taste for seasoning and reheat.
STRAWBERRY SPINACH 2 bunches spinach. Creighton -----------------------998593 -.CUCUMBER. marinate 4 hours or overnight in refrigerator. Mix together vinegar. soak overnight in ice cold water. onions. vinegar 1 1/2 pts. sour cream 1 (#202) can crushed pineapple 1 lb. Add remaining ingredients. and pour over the vegetables. Chill until set. when ready to serve. Add 1 cup ice cubes.Combine above.HAWAIIAN CABBAGE 2 sm. sliced 2 tbsp. boxes lemon Jello 1 env. BELL PEPPER AND ONION 5 lbs. sugar and vegetable oil. -----------------------998592 -. Knox gelatin 1 tbsp. Pour in 9"x13" pan. sugar 2 tbsp. Drain and add other vegetables. lemon juice 1 c. bell peppers 1 lbs. minced dried onion 1/4 tsp. Add lemon juice and chill until partially set. finely shredded cabbage Dissolve the Jello and gelatin in 1 1/2 cups boiling water. oil . poppy seed 1 1/2 tsp. vegetable oil Peel and slice cucumbers. paprika 1/2 c. strawberry halves --DRESSING:-1/2 c. cucumbers 1 lbs. water. drain thoroughly and add sour cream. sesame seed 1 tbsp. TOMATO. cleaned 1 pt. sugar 1/2 c. -----------------------998591 -. salt 1 1/2 pts. diced 1 lbs. tomatoes. water 1 c.
Worcestershire sauce 1/2 c. Bring 6 quarts of water to a boil in a large pot. Combine tomatoes. about 8 to 10 minutes. Sprinkle with parsley and chives. high-quality olive oil 2 1/2 tsp. cleaned fresh basil leaves. Prepare at least 2 hours before serving and set aside. 1 cup olive oil. basil. Drain pasta and immediately toss with the tomato sauce. dry pasta (linguine is preferred) Freshly grated Parmesan cheese (optional) 1.TOMATOES VINAIGRETTE . Add 1 tablespoon of olive oil and remaining salt. ripe tomatoes. spinach and strawberries. cut into 1/2 inch cubes 1 lb.1/4 tsp. Set cherry tomato on top.PASTA WITH TOMATOES AND BASIL Toss lightly with 4 lg.CUCUMBER SPLIT 4 sm. salt 1/2 tsp. Scoop out insides. cut into strips 3 garlic cloves (or less to taste). 3. 2. peeled and finely minced 1 c. rind removed. (4 to 6 servings) -----------------------998595 -. at room temperature. torn into irregular pieces 1 c. freshly ground black pepper 1 1/2 lbs. plus 1 tbsp. Add pasta and boil until tender but still firm. cucumbers Cherry tomatoes Cottage cheese Parsley and chives 3 prepared sandwich salads of your choice Cut cucumber lengthwise. passing with pepper mill and grated Parmesan cheese (optional). Scoop small ball of each salad and place in cucumber boat. garlic. Fill in with cottage cheese. Serve at once. -----------------------998596 -. cider vinegar Mix dressing . covered. Brie cheese. Brie.allow to stand a few hours in refrigerator. 1/2 teaspoon salt and the pepper in a large serving bowl. -----------------------998594 -.
cider vinegar 1 tsp. salt 2 tbsp.4 lg. sour cream 1/2 tsp. Pour over tomatoes and parsley. cucumbers. cucumbers. lemon juice 1 tbsp. Mix together garlic. salt 1/2 tsp. crushed 6 tbsp. Place in a bowl. salt 1 tsp. tomatoes. sugar 3 radishes. Seal and process for 5 minutes. salt. pickling spices or more tied in a cheesecloth Mix altogether and cook for 1 hour. chopped fine 1 pt. Sprinkle with parsley. chopped dill pickle Dash of pepper 2 tbsp. tomatoes 6 tbsp. diced 1 pt. diced 1 qt. chopped onion 1/4 tsp. dried leaf basil 1/8 tsp. and vegetables. salt 2 tbsp. vinegar 1 pt. salt Toss and chill. chill 3 hours or overnight. -----------------------998598 -.CUCUMBERS AND TOMATOES 1 qt. oil. olive oil 2 tbsp. basil and pepper. sugar 2 sweet peppers 1 hot pepper 1 tsp. onions. Cover.CUCUMBERS IN SOUR CREAM 2 lg. -----------------------998597 -. Good with hot dog. 1 c. chopped parsley 1 clove garlic. pepper Cut tomatoes into medium slices or chopped. peeled and sliced 1 tsp. Makes 4 to 6 servings. if not cook a little longer. The mixture should be thick after cooking. vinegar. sliced thin . Put in pint size hot jar.
Other raw vegetables may also be added. zucchini. pepper 1/4 c. red wine vinegar 1/3 c. salad oil (about 2 1/2 tbsp. salt 1/4 tsp. stirring occasionally. chopped unpeeled cucumber Dissolve Jello in boiling water. halve or quarter it lengthwise before slicing. oleo 1 tbsp.Toss with cucumbers and chill. Add salt. vinegar 1 c. ------------------------ 998600 -. milk 8 oz. can whole kernel corn 1 c. chopped onion 2 tbsp. -----------------------998599 -. When Cool Whip in sour cream. Drain before serving. chopped celery 1/2 sm.) pkg. Will keep for a long time in the refrigerator. lemon juice and vinegar. sour cream 1 c. Fold in cucumber mold.SWEET AND SOUR ZUCCHINI 1/4 c. lime Jello 1 c.BROCCOLI AND CORN SCALLOP 2 tbsp. -----------------------998601 -.COOL AS A CUCUMBER 1 pkg. onion. sugar 1/2 tsp. cracker crumbs 2 (10 oz. thinly sliced Mix all together and chill for 6 hours or overnight. boiling water 1/2 tsp. minced 3-6 sm. chopped green pepper 1/4 c. flour 1 1/2 c. frozen broccoli spears. If using larger zucchini. pkg. cooked and drained . cider vinegar 1/6 c. lemon juice 1 tbsp. salt 1/4 c. shredded Jack cheese 12 oz.) 1/4 c. Serve on lettuce.
Cover. (Can be prepared 4 hours ahead. cucumber. peeled.CUCUMBERS WITH SPICED YOGURT 1 med. diced cucumber (3-4 med. Add cheese. seeded. Bake at 350 degrees for 30 minutes. Serves 8.) Serves 6. minced jalapeno chili 1/8 tsp. crushed 6 lettuce cups Minced green onion Minced parsley Arrange tomato slices in square baking dish. dry mustard 2 cloves garlic. Toss well. pepper 1/2 tsp. Season with salt and cayenne pepper. Toss remaining crumbs and oleo and sprinkle over casserole.Saute onion in 1 tablespoon oleo and blend in flour. vinegar and next five seasonings. arrange tomato slices in lettuce cups and sprinkle with minced green onion and parsley. plain yogurt 1 1/2 tsp. ground cumin Cayenne pepper Combine first 4 ingredients in medium bowl. crushed oregano leaves 1 tsp. Cover and refrigerate. stirring constantly until thick. 8"x8"x2". wine vinegar 2 tsp. -----------------------998604 -. stirring until cheese is melted. thinly sliced 1 c. salt 1/2 tsp. Stir in corn and 1/2 cup crumbs. Serves 4. Drizzle each salad with small amount of dressing. To serve. -----------------------998603 -.TOMATOES VINAIGRETTE 12 thick slices tomatoes 1 c. olive oil 1/3 c.CUCUMBER VELVET 2 c. spoon over tomatoes. Pour cheese mixture over broccoli. (Great instead of salad and you can do ahead. Chill 2 to 3 hours. Arrange broccoli in 7x11 inch dish. -----------------------998602 -. peeled & halved lengthwise.) This is a great side dish with beef or fish. Combine oil. Gradually add milk. size) . seeded. spooning dressing over tomatoes occasionally.
salt 1/8 tsp. Stir over low heat until gelatin is dissolved. diced. Sprinkle with paprika or chopped parsley. about 2-4 hours. light cream Place onion. Note: milk may be substituted for cream for a thinner soup.Salt 1/2 tsp. sugar 3 env.s stir in cream and serve in chilled bowls. lightly. coarsely cut fresh mint leaves Sprinkle cucumber with salt and sugar. chicken broth 2 sprigs parsley 1/2 tsp. Unmold on chilled plate and garnish with thin cucumber slices and sprigs of mint. about 10 minutes. parsley leaves (no stems) 1 1/2 c.CUCUMBER VICHYSSOISE 1/4 c. mayonnaise 1/4 tsp. Tiny green flecks of parsley and mint should still show. sprinkle gelatin over the cold water and vinegar. diced potato 2 c. -----------------------998605 -. Add chicken broth. Let stand for 20 minutes. Tabasco sauce 2 tbsp. parsley and seasoning and bring to boil. Cover and chill until set. cut coarsely 1/3 c.BROCCOLI AND CAULIFLOWER 1 head broccoli 1 head cauliflower 2 tomatoes 1 onion Ranch dressing . unpeeled cucumber 1/2 c. cucumber and raw potato in saucepan . Add 1 teaspoon salt and the mint leaves. cold water 1/4 white vinegar 2 slices onion. about 30 minutes. Cover and let cook until potato is barely tender. sliced onion 2 c. sour cream 1/4 c. In a saucepan. Refrigerate until thick and heavy but not set. Pour in liquid gelatin and blend for a few seconds until smooth. Beat in sour cream and mayonnaise. Drain cucumber. Pour into a 1 quart mold. if needed. Put in blender and chill thoroughly. -----------------------998606 -. When ready to serve. Serves 6. Season with Tabasco and a little more salt. Place in blender with onion and parsley. Puree. unflavored gelatin 1 c. pepper 1/4 tsp. dry mustard 1 c.
Cut up all vegetables and add dressing. hot water 1/2 c. Beat cheese and mayonnaise until smooth and creamy. peeled. Sprinkle each layer generously with salt and pepper.CREAMY CUCUMBERS You can use whatever you want for 8 to 24 hours before serving. peeled. half and half cream 1 tbsp. salt Dissolve Jello in hot water. thinly sliced cucumbers 2 tbsp.CUCUMBERS AND CREAM 2 c.EMERALD CUCUMBER TANG 1 pkg. Pour over seasoned cucumber slices. Chill and set. peel and thinly slice 3 to 4 large cucumbers. Add cottage cheese to whipped Jello. Whip until frothy.) carton cottage cheese 1 c. Drain and rinse off the salt. Cover with half and half cream and add cider vinegar to taste (1 tablespoon vinegar to each 1 1/2 cups cream). then fold in cucumber. Stir with wire whip. Thinly sliced onion rings may also be added. thinly sliced 1 1/2 c. -----------------------998610 -. Ronald. Chill until thick and syrupy. salt 1 onion. finely chopped onion 1 tbsp. cider vinegar Soak the cucumbers in salt overnight. chopped cucumbers 1 tbsp. Pour into mold. mayonnaise 1 c. Put in container with air tight lid. vegetables. onion and salt. -----------------------998609 -.OLD-FASHIONED GERMAN CUKES . Stir well to coat each slice. -----------------------998607 -. In small bowl mix 1 cup mayonnaise with 2 to 3 tablespoons milk to thin. Store in refrigerator turning container upside down occasionally. cold water 1 (12 oz. lime Jello 1 c. WA -----------------------998608 -. Add cold water.
Sprinkle liberally with salt and refrigerate at least 3 hours. drained 1 1/2 c.CAULIFLOWER BROCCOLI COMBO 4 c. sliced green onions 1/2 c. Add all other ingredients except oil. Add wilted cucumbers.) sour cream . basil 1/8 tsp.) 6 c. drained 1 (2 oz. -----------------------998612 -. red wine vinegar 1 tbsp. cauliflower flowerets (2-2 1/2 lbs.) jar pimento. frozen peas. add sliced onion to taste and return to refrigerator until serving time. black pepper 2 drops hot sauce 1 tbsp.DIJON CUCUMBERS 4 tbsp. Squeeze the liquid out of the cucumbers (yes. salt 2 tbsp. with your hands)! Combine dressing ingredients in order listed. Serves 4. thinly sliced celery 1 (8 oz. sugar 1/2 tsp. peeled and sliced thin Sliced red onion to taste Salt --DRESSING:-1/2 pt. Dijon mustard 3 tbsp. -----------------------998611 -.) 1 (10 oz. half & half 1 tsp. Keeps several weeks. Use on cucumber sticks or other vegetables. salt 1-2 cloves garlic 1/2 tsp. blend. white vinegar Spread sliced cucumbers in a thin layer on the bottom of a flat dish (a glass pie pan works great).2 cucumbers. thawed and drained 1/3 c.) pkg. white wine vinegar 1/4 tsp. mayonnaise 1 (8 oz.) can sliced water chestnuts. Add oil 1 tablespoon at a time. safflower oil Combine mustard and vinegar in blender (or whisk by hand). grated onion 12 tbsp. broccoli flowerets (1 1/2 lbs. Blend.
place in deep bowl. (Do separate. Refrigerate overnight. Add the above together in a salad bowl. --DRESSING:-4 tbsp. Fold into vegetables. Marvelous vegetables in summer and substitutes as salad all year. minced In jar combine: 2/3 c. 4 green cabbage slivered almonds Ramen noodles sesame seeds onions. oil 1/4 c.HERBED TOMATOES Peel 6 medium ripe tomatoes. Refrigerate. salt 1/8 tsp.) Keeps well. pepper 2 tsp. almonds and sesame seeds. garlic powder 1 tsp. salt 2 tsp. sugar Combine first 7 ingredients in large bowl.CABBAGE SENSATION 1 head 8 tbsp. In small bowl blend mayonnaise. pepper 1 tsp. pepper. vinegar 1/4 c. salad Cook mixture slightly until sugar dissolves. snipped green parsley (if dried is used 1/8 c. snipped fresh thyme or marjoram (1 1/2 tsp. chopped Break Chop cabbage. covered. sugar 1 tsp.3/4 tsp. Yield: 22 (1/2 cup) servings. Accent salt 2 tsp. rice vinegar 1/2 c. snipped green onions (include tops) 1/4 c. salt. garlic powder and sugar. salt 6 tbsp. Combine all ingredients well mixed. -----------------------998614 -. sour cream. dried thyme) 1 clove garlic. -----------------------998613 -. oil . 2 pkgs. (May be served as salad or a relish. fresh ground pepper 1 tsp. Brown in oven. several hours or overnight.) 1/2 tsp. 8 tbsp.) up noodles.
vinegar 1/4 c. Add the dill. sugar Boil until it is dissolved. sugar 1/3 tsp. Mix together.add chopped chicken or turkey. -----------------------998617 -. Pour over prepared cucumbers and onions. or microwave.) -----------------------998615 -. When ready to serve. mayonnaise 1/3 c. sugar 1/4 c.Mix all ingredients but the oil together. salting each layer. Drain off the water that forms and rinse the cucumbers well in fresh water. and let cucumbers stand in the refrigerator at least an hour to marinate before serving. cucumbers. Then cool. -----------------------998616 -. Cover and leave in the refrigerator for several hours or overnight. onion Cut into bite-size pieces. white pepper 1 tsp.SWEDISH CUCUMBERS 4 lg. Add the sugar to the vinegar and water. water 1/2 tsp. salt . stir. add dressing to cabbage mix and stir well.SWEET AND SOUR CUCUMBERS AND ONIONS 2 c.CAULIFLOWER . vinegar Refrigerate before serving. salt by stirring. Then add oil. (Optional . dill weed 1/2 c. 1/3 c. Add sour cream before serving. sliced thin (leave peel on if using English cucumbers or tender pickling cucumbers) 4 tsp. Pepper the cucumber and pour the diluted vinegar over them. Dissolve sugar. 1/2 c. salt 1 1/2 tsp. sour cream or plain yogurt Arrange the thin cucumber slices in layers in a bowl. vegetable oil 1/3 c. boiling water 3/4 c.BROCCOLI MEDLEY 1 head cauliflower 1 bunch broccoli 1 sm. (Cucumbers will wilt more quickly if a weight is placed on top of the cucumbers). white vinegar 1/4 c.
vinegar 1/2 tsp. sugar 1 tbsp. salt 1/4 tsp. Pour over tomatoes. vinegar and salt. at least 2 hours. toss gently to coat vegetables. pepper. pepper 1/4 tsp. dry mustard 1 clove garlic. finely chopped 1 tbsp. Mix 3 tablespoons sugar enough evaporated milk to cover. salt In bowl combine the cucumbers and onion. vinegar. thinly sliced 1 med. Stir together sour cream. dairy sour cream 1 tbsp. olive or vegetable oil 3 tbsp dried oregano leaves 1/2 tsp. snipped parsley Arrange tomatoes in square glass baking dish. Pour over vegetables. tomatoes.1/4 tsp. 8 x 8 x 2 inches.TOMATOES VINAIGRETTE 2 med. let stand about 1 hour. onion. Add to mix. Serves 4. sliced 1/2 c. very thinly sliced 1/2 c. sprinkle with onions and parsley. Add about 3 tablespoons vinegar. Shake oil. salt. Put into refrigerator to cool. -----------------------998619 -. Arrange tomatoes on lettuce leaves. spooning dressing over tomatoes occaionally. Makes 3 cups.CUCUMBERS IN SOUR CREAM 2 med. Cover and refrigerate. ------------------------ . -----------------------998618 -. Then squeeze and drain off. pepper Mix. crushed Lettuce leaves 4 green onions. mustard and garlic in tightly covered jar. Cover and chill. sugar.CREAMED CUCUMBERS Cut cucumber and put with cut small onion and salt. cucumbers. Drizzle with dressing. Marinate overnight in refrigerator. -----------------------998620 -. oregano.
salt. mayonnaise or salad dressing 2 tbsp. drop garlic through feed tube and mince finely.998621 -. salt . cider vinegar In a small bowl using wire whisk. vegetable oil 3 tbsp. In large bowl. -----------------------998623 -. Can be made 2 hours ahead. toss lightly.TOMATOES IN HERB VINAIGRETTE 1/2 c. garlic clove 1 egg. combine all salad ingredients. cut up fresh broccoli 1/2 c. vinegar. fresh parsley 1 tbsp. fresh tarragon 1 med. Makes 8 (1/2 cup) servings. red wine vinegar 1/2 tsp. cauliflower florets 2 c. Pour dressing over salad mixture. tomatoes. salt Pinch of sugar Freshly ground pepper 2 lb. toss lightly to coat. head cabbage 1 tsp. Adjust seasoning. Sprinkle with additional sunflower seeds. sugar and pepper and mix 5 seconds. shelled sunflower seeds 3 slices bacon. sugar 1 tbsp. at room temperature 1/2 c. oil. crisply cooked. With machine running.SUNNY CAULIFLOWER BROCCOLI TOSS --SALAD:-2 c. blend all dressing ingredients. Pour dressing over. -----------------------998622 -. Add egg. Arrange tomatoes in serving bowl or on rimmed platter. raisins 1/4 c. cored and thinly sliced Place parsley and tarragon in work bowl. crumbled --DRESSING:-1/2 c.CABBAGE NORWAY 8 1 sm. servings. sliced green onions 1/4 c. if desired.
butter fresh bread crumbs Preheat oven to 350 degrees. Place seeds in a cup and mash with a wooden spoon. being careful not to use too much. Add the Miracle Whip and lots of pepper. (This eliminates all the bitterness). soy sauce Thinly slice cucumbers. Miracle Whip In a large bowl put the cucumbers. sesame seeds 1 tsp. Cook over medium flame until brown. butter 3 tbsp. squeeze all the juice from the cucumbers. With your hands work salt to cover all slices. Press and drain excess liquid. cucumbers. Cut cabbage into shreds. In another pan heat butter. Season with salt and pepper. Add sugar. sugar 3 tbsp. peeled and thinly sliced 1 rather large onion. Place cabbage in sauce pan and add boiling water and salt. add the onion. Sprinkle one layer of sesame seeds into pan. -----------------------998625 -. add milk stirring rapidly. stir in flour with whisk. Stir until well coated. again using your hands. The next day. -----------------------998627 -. cover with salt. sliced Salt Pepper 2/3 c. drain. shredded sharp cheese Cayenne pepper 1/2 c. Remove from heat and stir in cheese. Combine cabbage and sauce. add cayenne pepper to taste. Chill 1 hour before serving. Serve.3 tbsp. Top with bread crumbs. Blend well. flour 1 1/2 c. -----------------------998626 -. vinegar 1 tsp. milk 1/2 c.SESAME CUCUMBERS 2 cucumbers 2 tbsp. Let stand 30 minutes. vinegar and soy sauce. Bake about 20 minutes and until it is browned. Bring to boil and simmer for 2 minutes. Coat frying pan with oil. Cover and refrigerate overnight.CREAMED CUCUMBERS 3 lg.WILTED CUCUMBERS . Spoon into a buttered casserole. Pour over cucumbers.
Add reserved tomato mixture to pan of potatoes. Cook onion and carrots. pour it over the sweetened cucumbers. mash until smooth. Dilute about 1/3 cup vinegar with a little water. green pepper. Add tomatoes. sugar 1 tbsp. crush with spoon. until onions are softened. cook. Reduce heat to medium. in large saucepan. Sprinkle generously with sugar. chopped fresh dill Pepper In large skillet over medium heat. Add cream to potatoes in bowl. chopped onion 3 carrots. until tender.CABBAGE BORSCHT 1/3 c. boiling water 1 1/2 tsp. Heat through without boiling. butter 1 c.1 lg. 3 to 5 minutes. covered for about 10 minutes or until tender. dairy sour cream 1 tbsp. for about 15 minutes. cook. covered. shredded cabbage 1 beet. peel and grate. chopped sweet green pepper 2 tbsp. beet and dill. Using slotted spoon. scrubbed and trimmed 8 c. onion Salt Sugar Vinegar and water (diluted) Slice cucumbers in bowl. Let stand 1 hour or longer. then again when bowl is full). cook until tender-crisp. stirring until thick. cook beet. salt . Season with salt and pepper to taste. Remove beet. melt butter. pour it off.) can (796 mL) tomatoes 6 c. Add potatoes. Gradually stir in potato-cream mixture. Bring to boil. Then squeeze them until all juice is out of them. onion. thinly sliced 1 med. Heat through. cucumbers.CUCUMBERS IN SOUR CREAM 2 med. chopped 1 (28 oz. Add cabbage. stirring often. -----------------------998628 -. about 8 minutes. Set aside. about 30 minutes. Meanwhile. -----------------------998629 -. slice large onion with them (salt good at 1/2 way. diced 1 c. vinegar 1/2 tsp. salt (approximately) 6 potatoes. transfer half of the potatoes to bowl. whipping cream 1/2 c. very thinly sliced 1/2 c. in boiling water and salt. Makes 12 servings.
--DRESSING:-1/2 1/3 1/3 1/4 1/2 c. sugar tsp. chopped celery 1/4 c. Mix dressing ingredients and pour over broccoli mix.BROCCOLI SURPRISE 4 c. Makes 3 cups. vinegar Combine salad ingredients. chopped onion 1 pkg. broccoli flowerets 1 c. chopped onion 1 pkg.BROCCOLI SURPRISE 4 c. chopped celery 1/4 c. cut and cooked --DRESSING:-1 c mayonnaise 1/2 c. Slice onions and separate into thin rings. broccoli flowerets 1 c. sugar 2 tbsp. toss with vegetables. stir occasionally. cashews 8 slices bacon. vinegar c. raisins 1 c. Cover and chill. Yummy! -----------------------998631 -. -----------------------998630 -. -----------------------998631 -.Combine cucumbers and onion. cooked and crumbled Cut cauliflower and broccoli into bite-size pieces. Stir together remaining ingredients. mayonnaise c.CAULIFLOWER AND BROCCOLI MEDLEY 1 head cauliflower 1 bunch broccoli 2 sm. salt Garnish with bacon. Serve chilled. onions 2 slices bacon. cut and cooked . raisins 1 c. Cover with dressing. vegetable oil c. cashews 8 slices bacon.
However. Serve chilled. -----------------------998634 -. shredded cabbage 1 (8 oz. med. shredded carrot 1/4 c. if you use them. unsalted sunflower nuts 1/3 c. cooked 1 (6 oz. vinegar Combine salad ingredients.SPICY TOMATOES 1 lg. Makes 6 servings. raisins and sunflower nuts. zucchini. macaroni. the flavor is better if allowed to "age" for a while (1 hour. Spoon yogurt over cabbage mixture and toss to coat. cut in thin strips .--DRESSING:-1 c mayonnaise 1/2 c.) artichokes 1/2 sm. Mix dressing ingredients and pour over broccoli mix. shredded 2 oz. drained and halved 1 c. Thinly sliced scallions are also nice. dill weed and basil. shells. sugar 2 tbsp. -----------------------998633 -. Top with layer of Parmesan cheese. carrot. pineapple.) can Dole pineapple rings.ARTICHOKE SUPREME 4 oz. tomato Salt Parmesan cheese Scallions (optional) Dill weed Basil Slice tomato thinly. Yummy! -----------------------998632 -. more or less). Sprinkle as desired with salt. carrot. orange low-fat yogurt In a bowl combine cabbage. sliced thin 1 lg.GOLDEN CABBAGE TOSS 3 c. salami. raisins 1/4 c.
Serves 8 to 10. Add curry powder to onions. chicken broth Sour cream (opt.2 tbsp. sliced 1 med.) Finely chop or coarsely grate yellow summer squash. Parmesan cheese. Puree the squash with the cooking liquid in a blender. Add chicken broth and cook gently until squash is tender. Saute onions and curry about one minute more. grated 1 c. for a few hours. add the milk. white wine vinegar 3/4 tsp. Add squash to onions and saute a few minutes. When cold. vinegar. chopped onion 1 tsp. add the squash and the broth. Puree in blender. mustard.VICHYSQUASH 6 med. Saute onions until golden. peeled and sliced Oleo 1/2 c. When it is wilted. Season with salt and pepper. onion. yellow squash.CORN VEGETABLE MEDLEY . Absolutely delicious. chicken broth 1 c. Mozzarella cheese. -----------------------998636 -. garnished with chives. butter 1 c. yellow squash 3 tbsp.CURRIED SUMMER SQUASH 2 lbs. basil 1 clove garlic Marinate oil. -----------------------998635 -. Cover and cook briskly until the squash is tender. Serve cold. Cool. grated 2 tbsp. curry powder 4-5 c. Florida House of Representatives District 38 -----------------------998637 -. Serve either hot or cold. basil. salad oil 2 tbsp. Mix with remaining ingredients. oregano 1/2 tsp. garlic and cut up artichokes. milk or light cream Salt and pepper to taste Chopped chives Saute the onion in butter in a large pan. oregano. dry mustard 1/2 tsp. about 15 minutes.
stirring often. Stir in vegetables. tossing every now and then. broccoli flowerets 1 c. -----------------------998639 -.1 can Campbell's NEW Golden Corn Soup 1/2 c. Stir in cheese.COTTAGE CHEESE IN TOMATOES May also add thinly sliced white . sliced carrots 1 c. cook over low heat 20 minutes or until vegetables are tender. shredded Cheddar cheese (optional) In saucepan.G. Mix remaining ingredients for marinade and pour over cucumbers. Toss gently and refrigerate several hours before serving. scoop out seeds with a spoon and slice cucumbers into bite-sized pieces. -----------------------998640 -. cauliflowerets 1/2 c. NOTE: Do not prepare too far in advance as cucumbers become soggy. Heat through. oil 2 tsp. dill weed 1 tsp. sour cream (may be 1/2 mayonnaise. 1/2 sour cream) 2 cucumbers. (You would reduce cooking time 15 minutes). sugar 1 c.CUCUMBERS SHIELDZINI 3 cucumbers 1 tsp.S. Cover. milk 2 c.SOUR CREAM CUKES 1/2 tsp. Serve garnished with shredded carrots and cherry tomatoes. carrots and cauliflower for fresh vegetables. Makes 6 servings. stirring often. onions with cucumbers. salt 1 tbsp. If desired substitute with 1 bag (16 ounce) frozen broccoli. -----------------------998638 -. Cut cucumbers lengthwise. Return to boiling. vinegar 3 tbsp. heat soup and milk to boiling. salt 2 tbsp. soy sauce 1/2 tsp. cider vinegar 2 tbsp. M. thinly sliced Mix all together and let set 1 to 2 hours. sugar 3 tbsp.
drain. combine cottage cheese. cucumber. radishes. 3.3 med. Spoon into tomatoes. mix lightly. sugar 1/4 c. Keeps well in refrigerator. scoop out pulp and seeds. carrot. minced and white pepper to taste. Southwind Vinaigrette To make Southwind Vinaigrette. -----------------------998642 -. torn 2 radishes. onion. vinegar 1 tsp.BROCCOLI AND CAULIFLOWER 1 lg. grated pared carrot 1/3 c. Cut tomatoes in half crosswise. 67 calories each. 2. drained tomato pulp. sliced thin 1/4 c. In medium bowl. zucchini. Garnish with fresh parsley or dill sprigs. With spoon. ------------------------ . diced pared cucumber 1/3 c. coarsely grated 1/4 tsp. Arrange on lettuce on salad plates. finely chopped green onion 4 radishes. cauliflower 2 bunches broccoli 1 purple onion 1 onion 1 c. salt. tomatoes 1 carton (12 oz. 1 1/2 tablespoons lime juice. Blend onion and remaining ingredients and marinate vegetables. -----------------------998641 -. poppyseed Cut vegetables in small pieces. and dressing. 2 tablespoons red wine vinegar. salt 1 tbsp.) diet creamed cottage cheese 1/3 c. sliced 3 cherry tomatoes. low calorie Italian style dressing Crisp lettuce Parsley or dill sprigs 1. 1 tablespoon scallions. oil 3/4 c. Toss together with all salad ingredients. 2 tablespoons Perrier. whisk together 2 tablespoons safflower oil.ROMAINE WITH CHERRY TOMATOES 4 leaves Romaine lettuce. Makes 6 servings. halved 2 tbsp.
real mayonnaise Dash of pepper 1/2 tsp. bacon or salt pork Cabbage. sugar 1 c. Combine cabbage with fried meat.998643 -. Pour over cucumbers and let stand overnight.CUKES AND MOSTACCIOLY mix the 1 lb. Cook on low fire for 20 minutes. mostaccioly pasta 2 tbsp. vinegar 3 c. -----------------------998644 -. green pepper 1/4 lb. let stand for 2 to 3 hours. -----------------------998645 -. salt 1 tsp. large cabbage 1 to 1 1/2 c.CABBAGE DE LUX 1 reg. medium pieces. garlic powder 1 tsp. Drain. Accent 1/2 tsp. Place top on pot or skillet turn. water 1 tsp. vegetable oil 1 1/2 c. vinegar 2 tsp. Fry bacon or salt pork. dillweed 1 tsp. Cool. Do not add water. onion 1/4 c. Cut up green pepper.GRANDMA ALBRACHT'S CREAMED CUCUMBERS 2 lg. or fourths. pepper 1 tsp. parsley flakes 2 c. sour cream 1/4 c. sugar Combine first four ingredients. remaining ingredients. salt 1 med. cut up. -----------------------998646 -. cucumbers (peeled and sliced) 2 tbsp. Drain and then coat with vegetable oil. Refrigerate at least 2 hours before serving. Add remaining ingredients. sliced cucumbers 1 sliced onion Cook pasta according to the directions on the package.NANNINE'S CUCUMBERS .
clove garlic. or 2 sm. Add broth. washed and chilled 1/4 c. Whirl in blender. Cover. garlic and pepper. This also tastes great with any type of garlic bread! ------------------------ . Add cream and seasonings. white pepper 1/8 tsp. mayonnaise Peel and slice cucumbers and onion very thin. crumbled blue cheese 2 tbsp. not brown. salt. -----------------------998648 -. light cream Salt to taste 1/8 tsp. pour over salad and toss. sliced 1/2 inch pieces 1/4 c. Let stand 15 minutes. Add salt to taste. tarragon or wine vinegar 3/4 tsp. Toss with oil. butter or margarine 1 onion. crushed Dash of pepper (or to taste) Into large salad bowl. sliced 3 tbsp. cover and simmer about 15 minutes. thinly sliced 1 c. chopped 3 1/2 c. onions. add zucchini. Chill. olive oil or salad oil 2 med. cucumbers 1 lg. head Romaine. sliced radishes 3 green onions.ZUCCHINI BISQUE 5 c. black pepper 1/8 tsp. radishes.ZUCCHINI TOSS 1 head lettuce. zucchini. chicken stock 1/2 c.1 lg. tear greens into bite-size pieces (about 10 cups). zucchini. Mix together. and cheese. washed and chilled 1 sm. onion Salt to taste 1 tbsp. -----------------------998647 -. Sprinkle with sugar and wine vinegar. salt 1 sm. Combine vinegar. wine vinegar 1 heaping tbsp. 6 to 8 servings. Drain off liquid. Add mayonnaise and serve immediately. nutmeg Saute zucchini and onion until limp. sugar 1 tbsp.
flour Salt and pepper Boil cabbage until tender.COUNTRY CABBAGE 1/2 head cabbage. Dribble extra marinade over this. Reserve 1/2 cup. salt 1/4 tsp. coarsely chopped 3 tbsp. heat until melted. Mix well. The marinade has lots of green in it so it makes pretty salad. processed cheese Mix crackers with butter and set aside. salt and pepper to taste. cooked and drained 12-16 oz. sliced green onions 1/2 tsp. Bake at 350 degrees for 30 minutes. broccoli. Spread broccoli over crust. Spread shredded or sliced cheese over top of broccoli and sprinkle remaining crumbs on top. pepper 1 clove garlic. Butter an 8x8 inch or 11x7 inch glass pan and press layer of crumbs in bottom. -----------------------998652 -. tomatoes. -----------------------998651 -. Serves 6. blanched.998649 -. Sprinkle with flour. Drain well. Add butter. melted butter 16 oz. cottage cheese with the tomato cut in an "X' so it opens slightly. oil 1/4 c. peeled Dry tomatoes well and place in the following marinade for at least five hours: 2/3 c.BROCCOLI ROYALE 32 Ritz crackers. thyme or marjoram 1 tsp.FRIED ZUCCHINI WITH TOMATOES . minced Serve on lettuce bed. -----------------------998650 -. butter 1 tbsp.COLD HERBED TOMATOES 6 sm. tarragon vinegar 1/4 c. crushed 1/4 c. chopped parsley 1/4 c.
-----------------------998655 -. oil 1 (28 oz. onion. sliced 1/4 inch thick 3 tbsp.CABBAGE RECIPE . sliced 1 clove garlic. chop coarsely 1/4 c. -----------------------998653 -. grated Parmesan cheese Saute onions and garlic with sausage until browned. Cover and simmer. Simmer 20 minutes. Top with tomato and meat mixture.1 med. -----------------------998656 -. wine vinegar 8 med. Makes 10 cups or 8-10 servings. sugar and chicken granules to taste. onions. saute Canadian bacon with onions. chopped 1 lg.). brown sugar Chicken bouillon granules In a large pot. Add chopped cabbage. oregano 1 tbsp. Bake at 400 degrees for 1 hour or until tender. Season with salt and pepper. Sprinkle with cheese. salt (optional) 1/8 tsp. cabbage. Add zucchini. chopped 1 can tomatoes 3 tbsp. seasonings and vinegar. butter 1/2 c. Arrange zucchini slices in a greased 3-quart casserole. Bring to boil.TEXAS CABBAGE 8 slices Canadian bacon 2 lg. crushed 1/3 c. fry 10 minutes. onions. cook onion in butter until clear. In large frying pan. Add chopped tomatoes with juice.ZESTY ZUCCHINI BAKE 1 lb. until cabbage is limp. zucchini (3 lb. Top with Parmesan cheese. Heat until cheese melts. Parmesan cheese Cut unpeeled zucchini into 1/4 inch slices. pepper 2 tsp. Italian sausage or ground beef 3 med. Add crushed tomatoes.) can tomatoes 2 tsp. Bring to a boil and simmer 1 minute. stirring occasionally. zucchini 1 sm.
Blend on liquify for about 15 seconds. salt 1/2 tsp. cucumbers 2 c. juice and all. bell pepper Cut up and mix together. Cut into pieces and place in blender. lemon juice 1 tsp. -----------------------998657 -. This can be done using a large can of tomatoes (28 oz. -----------------------998658 -. split lengthwise and remove seeds (if desired). vinegar Pour over cabbage after cool. dry mustard 1 tbsp. Peel cucumber. celery seed Cook cabbage until tender. celery seed 1 tsp. Makes 3 to 4 servings. 3/4 c. of salad oil 1 tsp. Serve over precooked cabbage.COLD CUCUMBER Cook 2 med.1 head of cabbage 1 lg. Chill thoroughly. head cabbage. and add less salt. CABBAGE 1 sm. Combine all ingredients and mix thoroughly. pepper 1/8 tsp. stirring constantly. paprika 1/2 tsp. Melt chicken cube in 1/4 cup water and add to blender.). ------------------------ . onion 1 lg. cut in wedges 1 c. butter 2 tbsp. Add salt and pepper to taste. sugar 1 tsp. salt Pour 1 cup of sugar over cabbage. Melt the chicken cube in some of the tomato juice instead of water. vinegar 1 tbsp. buttermilk 1 chicken bouillon cube Salt and pepper Place buttermilk in blender. sour cream 1 beaten egg 1 tbsp. instead of cucumbers.OLD FASHIONED Do Not Stir. 1 c. in double boiler until thick. mustard 1/8 tsp.
sprinkle with salt and chill for 15 to 30 minutes and serve cold.) Place in small bowl. sugar. chill about 30 minutes. finely chopped 1 tbsp. water Pare cucumber.) 1 bunch broccoli. vinegar 1 tbsp. flowerets (4 c. sour cream 1 tsp. cut crosswise into thin slices. sugar 1 tsp. vinegar and water over slices. Sprinkle parsley. pepper 2 tbsp. Stir into 1 head cauliflower. Serves 4. Pour over. -----------------------998660 -.CAULIFLOWER AND BROCCOLI Stir chives into sour cream. add salt. -----------------------998661 -. -----------------------998662 -. parsley. broken or sliced into sm. cucumber 1/4 c. salt. (You should have about 2 cups. Stir lightly before serving. chopped chives Salt Slice cucumbers in a bowl. cucumbers and serve.998659 -.CUCUMBERS AND SOUR CREAM 2 or 3 cucumbers 1 c. cut into small size . Mix equal parts of vinegar and water. onion.CUCUMBERS AND ONIONS 2 or 3 cucumbers. pepper.CUCUMBER VINAIGRETTE 1 lg. salt 1/4 tsp. Toss to mix. sliced 1 lg. enough to cover onions and cucumbers. cut in rings and separated Vinegar Water Salt Layer cucumbers and onions in a bowl.
-----------------------998663 -. Pour dressing over salad and toss. dried basil 1 1/2 tsp.) 1 c. mayonnaise. 10-12 servings.) pkg. red wine vinegar 6 slices bacon. ripe tomatoes 1 sm. Refrigerate. dry buttermilk salad dressing mix --SALAD:-1 med. minced 1 tsp. the better it is. washed and separated into flowerets 1 bunch broccoli. mayonnaise 3 tbsp. Put vegetables in large bowl. celery. Cook bacon and crumble. diced red onion 1 (1/2 oz. fresh or 1/2 tsp. The longer it marinates. Chop nuts."POLISH" TOMATOES 6 lg. sugar. chopped celery 1/4 c. dried parsley 4 tbsp. mayonnaise 1/4 c. fresh or 1 tsp. and vinegar in small bowl. sugar 1/4 c. Mix mayonnaise.pieces (4 c. dairy sour cream or plain yogurt 1 tbsp. head cauliflower. nuts. Cover and refrigerate 4 to 6 hours or overnight before serving. onion and dressing mix. Prepare salad: Combine cauliflower and broccoli. washed and separated into flowerets Prepare dressing: stir sour cream. Pour over vegetables and stir together. wine vinegar Salt and pepper . Add bacon and nuts and stir to mix. olive oil 3 tbsp. -----------------------998664 -.CAULIFLOWER AND BROCCOLI COMBO --DRESSING:-2 c. fresh or 1 tsp. onion. chopped Wash and prepare vegetables. cooked crisp and crumbled 3/4 c. dried dill weed 1 tbsp.
SQUASH BISQUE 1 sm. salt 1/8 tsp. oregano 1/4 tsp. peeled. heat through. oil and vinegar and shake well. stirring constantly. -----------------------998667 -. can chicken broth 3/4 c. peeled and sliced 1 sm. Salt and pepper to taste. Bring just to a boil. put the herbs. In medium saucepan cook frozen vegetable and seasonings listed above in chicken broth as indicated on package directions. peeled and sliced 1 med. stir in flour and cook. In same saucepan melt butter or margarine. In a jar. halved 2 tsp. cover and simmer 20-30 minutes until vegetables are tender. Puree in blender or food processor. onion. (9 oz. until smooth and bubbly.Slice tomatoes into wedges. With wire whisk. about 1 minute. Stir in pureed vegetable mixture. Process in blender until smooth. This is one of the best ways to serve tomatoes when your garden is full of them! Delicious! -----------------------998665 -. stir in milk and cook over low heat until thoroughly heated. rosemary 14 1/2 oz. skim milk Combine first 9 ingredients.ARTICHOKE 2 pkg. each) artichoke 1 garlic clove. butter or margarine 3 tbsp. 4.CAULIFLOWER . flour 2 c. carrot. potato. 2. butternut squash. Return to pan. Pour over the tomatoes and toss to coat evenly. milk Garlic croutons Yield: 5 cups 180 calories per cup 1. Strain. chicken broth 3 tbsp. Garnish if desired. 5. white pepper 2 c. -----------------------998666 -. set aside. seeded and sliced 1 stalk celery 1 apple. Put them in a bowl with the minced onion. 3. Slowly blend in milk. if desired. stirring frequently with whisk. peeled and sliced 1 sm. peeled and sliced 1/4 tsp. lemon juice 1/2 tsp.
butter or margarine 3 tbsp. salt 2 c. if desired. about 1 minute. ground chuck 1 bell pepper 1/2 onion 1 can stewed tomatoes . -----------------------998668 -. In medium saucepan cook frozen vegetable and seasonings listed above in chicken broth as indicated on package directions. Puree in blender or food processor. salt 1 tsp. Place zucchini in a greased baking dish and top with tomato. Combine flour with half the salt. stirring constantly. Strain. 3. set aside. 4. sour cream 1/2 c. 2. heat through. ground pepper 1/4 c. chicken broth 3 tbsp. oregano 1/4 tsp. 5. Slowly blend in milk.2 pkg. chopped celery 1/2 tsp. flour 2 1/2 c. (10 oz. Combine sour cream and the rest of the salt. With wire whisk. Bring just to a boil. Stir in pureed vegetable mixture. Heat oil in a skillet and saute zucchini until brown. flour 1 tsp. olive oil 2 sliced tomato 1 c. -----------------------998669 -. stirring frequently with whisk. stir in flour and cook. pepper and oregano in a bowl. curry powder 1/2 tsp. each) cauliflower 1/3 c. Bake 30 minutes at 350 degrees. milk Chopped chives Yield: 6 cups 160 calories per cup 1. oregano and pepper and spread over tomato slices. Coat zucchini slices in mixture.CABBAGE CREOLE 1 lg. Parmesan cheese Wash and scrub zucchini well and cut into thin round pieces.ZUCCHINI ROMA 5 med. cabbage 1 lb. Garnish if desired. until smooth and bubbly. In same saucepan melt butter or margarine. zucchini 1/4 c.
MOE'S SCALLOPED CORN 1 lb. dill 1 tsp. wine vinegar 2/3 c. pepper Put sliced tomatoes in dish. Medical Records -----------------------998672 -. crushed 1/4 c. vegetable oil 1/4 c. milk Salt & pepper Bits of butter on top Bake at 350 degrees for 30 minutes.1 1 1 1 can can can can Rotel Cheddar cheese soup corn kidney beans. cleaned and chopped 1/4 c. Refrigerate 1 to 2 hours before serving. frozen corn 2 eggs 2 tbsp. basil leaves 1/4 tsp. frozen chopped broccoli thawed and drained 1 can cream of mushroom soup 1/2 c. Cut up cabbage. pour over tomatoes. Add all ingredients and simmer for 30-40 minutes. grated cheese . salt 1 tsp. -----------------------998671 -. chopped 1 clove garlic. green onions. -----------------------998670 -. flour 1/2 c. mayonnaise 1/2 c. tomatoes. peeled and sliced 1/2 lb. bell pepper and ground chuck. Mix remaining ingredients together. Cook until done and drain all remaining grease. finely chopped parsley 1 tsp. drained (optional) Brown onion.BROCCOLI JENNIFER 1 (10 oz.) pkg. fresh mushrooms.TOMATOES VINEGARETTE 6 lg.
Physical Theraphy -----------------------998675 -. Mix remaining ingredients until crumbly. pour over broccoli. salt 1/2 c. sprinkle over cheese sauce.BROCCOLI AUGRATIN 1 1/2 lbs. onion. sugar .CHEESED VEGETABLES 3 (1 lb. Bisquick 1/4 c. Bake at 350 degrees approximately 35 minutes. milk 1 1/2 c. Bake until crumbs are very light brown. margarine 3 tbsp. boiling water 5 tbsp. Mix melted butter and crackers. melted butter 18 crushed Ritz crackers Combine first 6 ingredients in buttered 1 quart baking dish.1 sm. Beat soup and milk with hand beater until smooth. flour 1 c. about 20 minutes. add broccoli. broccoli 1 can condensed Cheddar cheese soup 1/4 c. drain. firm margarine Bring 1 inch of salt water to boiling. Physical Therapy -----------------------998674 -. cauliflower. coarsely shredded 2 qt. milk 1 c. Heat oven to 400 degrees. sprinkle on top. Arrange broccoli in ungreased baking dish. carrots) 1 stick margarine 1 lb. Cook until stems are tender 12 to 15 minutes. Administration -----------------------998673 -. chopped 1 beaten egg 1 tbsp.) pkgs. buttered cracker crumbs 1/4 c. California blend (broccoli. cabbage.ESCALLOPED CABBAGE 1 lb. cheese whiz Put ingredients in crockpot or microwaveable bowl and heat thoroughly.
pared and grated 1 sm. sour cream 1 can cream of chicken (or mushroom) soup Mix squash. cabbage 2 med. summer squash or zucchini. Alterna Care -----------------------998676 -. Make a cream sauce with butter. Cook until thickened over medium heat. Drain very well and put in a 2 quart flat casserole. carrots and onions. Top with buttered bread crumbs if desired.GLORIFIED CABBAGE 1 med. flour and milk by melting butter in saucepan. Bake at 375 degrees until mixture heats through. approximately 1/2 hour. Serves 4 to 6. onions 6 cloves garlic .Cook cabbage in boiling water seasoned with salt and sugar for 4 minutes. Add sour cream and soup. salt. Home Health Care -----------------------998677 -. dry herb-flavored stuffing mix 1 c. sliced. drain. add drained cabbage. -----------------------998678 -. sprinkle with buttered cracker crumbs. milk. Pour over cabbage. Cook mixture in microwave until cheese melts. Velveeta cheese Boil cabbage for 10 minutes.SMASHING SQUASH 2 lb. Velveeta cheese. melted and mixed with 1 (8 oz. Mix together in a casserole which has been sprayed with Pam. cooked and drained 1 carrot. onion.) pkg. undiluted. milk Salt and pepper to taste 1 can cream of celery soup 3/4 lb. Bake at 325 degrees for 45 minutes. cream of celery soup. Add 1/2 of the buttered stuffing to squash mixture.SCALLOPED CABBAGE 1 head cabbage 1/2 c. peeled and grated 1 stick margarine. and pepper. Turn into buttered casserole dish and top with remaining buttered stuffing. stirring in flour and slowly adding milk. Bake at 350 degrees for 20-30 minutes.
oil 4 slices toasted bread 2 cans Pet evaporated milk 1 lb.CAULIFLOWER ALA POLAND 2 hard-boiled egg whites 1 tsp. mayonnaise 3/4 c. and bell pepper in the butter and cooking oil. bell pepper. Add the ingredients to the cabbage. -----------------------998681 -. -----------------------998679 -. including the butter and oil. mustard 1/2 c. Add parsley. steamed Place a clean head of cauliflower on rack over simmering water. put in a casserole dish and top with bread crumbs. bread crumbs 1 head cauliflower. saute onions.2 pieces celery.SUNNY GREEN PEPPER BAKE . Cheddar cheese Cook a whole head of cleaned cauliflower in boiling water for 12-15 minutes. and pepper to egg whites. cut egg whites into small pieces. parsley 2 tbsp. garlic. sour cream. -----------------------998680 -. top with egg mixture. Drain.CAULIFLOWER 1 head cauliflower. melted butter 3 tbsp. Cover and steam for 20 to 25 minutes. butter 1/4 c. Bake in 400 degree oven until brown. Velveeta cheese Boil cabbage in a large pot until tender. cleaned 2 tsp. Just before serving. drain. In another pan. While cauliflower is steaming. sour cream Pepper to taste 1/4 c. and put in 375 degree oven for 10 minutes. Pour mixture over cauliflower in pan. melt butter and stir in bread crumbs over cauliflower. Mix. Chop up the bread and add to the mixture. chopped 1 med. Add the cheese. When the cabbage is boiled. stir until melted. celery. Soak the toasted bread in the Pet milk. chopped 1/2 c.
sliced diagonally 2 tbsp. Top with reserved cheese spread and sprinkle with combined bread crumbs and melted butter. add parsley. stir well. Remove and place on a paper towel to drain. tomato. Place diced zucchini.3 green peppers. Add vinegar and sugar.STIR-FRY ZUCCHINI 3 c. 6 servings. Add cheese and seasoning. grated cheese 1 tsp. cut in half lengthwise 1/2 lb. corn. paprika 4 eggs 2 c. granulated sugar Soy sauce to taste 1 med. turn into greased baking dish. green pepper. diced green pepper 1/2 c. -----------------------998683 -.) can whole kernel corn. Spoon mixture into peppers. pour over spinach. Combine remaining cheese spread. and tomato. diced (for garnish) 3 slices bacon (for garnish) Fry bacon until crisp. milk 1 c. ------------------------ . Bake at 350 degrees for 30-35 minutes or until crumbs are golden brown. crumble bacon over top.BAKED SPINACH AND CHEESE 2 bags spinach 2 tbsp. Reserve 1/2 cup process cheese spread. Drain. Parboil 5 minutes. shortening 1/2 tsp. diced zucchini 1/2 c. stir fry for 5 to 7 minutes. fresh bread crumbs 2 tbsp. drained 1 c. butter. -----------------------998682 -. vinegar 2 tbsp. chopped tomato 1 c. cook in shortening 10 minutes. Garnish with chopped tomato. diced onion 1 carrot. and celery in skillet. celery. Bake at 350 to 400 degrees for 1/2 hour. chopped parsley 4 tbsp. Add soy sauce to taste. salt Chop spinach fine. grated 1 c. Add well-beaten eggs to milk. Serves 6. melted Remove seeds from peppers. onion. cubed 1 (12 oz. pasteurized process cheese spread.
cut fine. onion. pepper and onion. flour 1/2 c. top with bread crumbs and cheese. brown sugar 2 tbsp.BAKED ZUCCHINI 1 1/2 to 2 lb. -----------------------998685 -. water 1/4 c. Put in baking dish. vinegar 1 tsp. milk Grind or grate squash and steam in frying pan with oil enough to keep from sticking. Cook 10 to 15 minutes.SWEET SOUR RED CABBAGE 1 med. head red cabbage 4 slices bacon. cook about 5 minutes until thick. bread crumbs 1/2 lb. Stir in sugar and flour. sliced Cook 5 cups shredded cabbage in salted water with 2 tablespoons vinegar or lemon juice. grated cheese 1 or 2 eggs 1 c. -----------------------998685 -. cut fine. zucchini Salt to taste 1 lg. drain. milk Grind or grate squash and steam in frying pan with oil enough to keep from sticking. Cool slightly before adding milk and bread crumbs and part of cheese. onion 1 c. Add well-beaten egg and some cheese. about 10 minutes. Add bacon and sauce mixture to hot cabbage. Bake at 325 degrees for 30 to 45 minutes. salt 1/8 tsp. salt. bread crumbs 1/2 lb.BAKED ZUCCHINI 1 1/2 to 2 lb. Cook 10 to 15 minutes. add water and vinegar. zucchini Salt to taste 1 lg. Serves 6. Stir gently and heat through. drain of fat all but 1 tablespoon bacon drippings. Add onions. pepper 1 sm.998684 -. diced 1/4 c. grated cheese 1 or 2 eggs 1 c. Cool slightly before . Fry bacon. Add onions. onion 1 c.
stir in seasonings. Remove from heat. Drizzle croutons with melted margarine. zucchini and pepper strips. In a bowl mix together soup and sour cream. melted margarine Cook broccoli according to package directions. Bake uncovered at 350 degrees for 30-35 minutes. grated Parmesan cheese 1 clove of garlic . seasoned croutons 2 tbsp.) pkg. cajun style 1/4 tsp. Saute over medium heat until crisp (about 5 minutes). zucchini's 1 c. Add squash.BROCCOLI HOT DISH 1 (10 oz. salt 1 tbsp. Mix. frozen chopped broccoli 1 can cream of chicken soup 1 tbsp. carrot. zucchini. salt. Put in baking dish. -----------------------998688 -. flour. Bake at 325 degrees for 30 to 45 minutes. salt In large skillet.SUMMER SQUASH MEDLEY 2 tbsp.ZUCCHINI SURPRISE 2 med. cut into strips 3/4 tsp. sliced 1/4" thick 1/2 red bell pepper. Add well-beaten egg and some cheese. -----------------------998686 -. Drain. chopped 1/4 c. sliced 1/4" thick 2 med. top with bread crumbs and cheese. vegetable magic seasoning. chopped onion 1/2 c. Arrange croutons on top along outside edges. grated carrot Dash of pepper 1/4 tsp. yellow squash. Put mixture in a greased 1 1/2 quart baking dish. Bisquick 1/2 c. flour 1/2 c. margarine 2 med. -----------------------998687 -. onion. melt margarine. sour cream 1/4 c. pepper and onion. Add broccoli.adding milk and bread crumbs and part of cheese.
Pour sauce over asparagus. dried bread crumbs Break cauliflower into sections. (8 oz. Combine cauliflower with 2 tablespoons butter. Spoon into 1 1/2 quart casserole. Slice zucchini. Drain well.) cans cut asparagus.CAULIFLOWER AU GRATIN 1 lg. sprinkle with cracker crumbs and dot over top with butter. stirring constantly. Bake 40 minutes. cheese. -----------------------998689 -.) shredded cheddar cheese 1 c. Add flour. melted 1 tbsp. Place cut asparagus in casserole dish. oregano 1/2 tsp. drained 1 1/2 tbsp. flour 3/4 c. divided 1/2 c.) sour cream 1/4 tsp.FRESH ASPARAGUS . head cauliflower 1/4 c. onion.ASPARAGUS CASSEROLE 2 (14 1/2 oz. Ritz crackers. butter Preheat oven to 325 degrees. parsley 1/4 tsp. salt 1/2 c. salt 1/2 tsp. (6 oz. then add milk gradually. Bake at 350 degrees for 25-30 minutes. -----------------------998690 -. fold into mixture and spread into a greased pan. salt 1/2 c. Add cheese and salt. diced onion 1 1/2 c. grated 1/8 tsp. Cook for 10 minutes in salted water. Bake at 350 degrees for 30-40 minutes.1/2 tsp. pepper 1/2 c. Cook slowly until thickened. butter or margarine. Melt remaining butter and toss with bread crumbs. Cheddar cheese. melt butter. -----------------------998691 -. In small pan over medium heat. milk 2/3 c. butter. sour cream and salt. Sprinkle over cauliflower mixture. oil 4 eggs Mix together all above ingredients except zucchini. crushed 1/2 tbsp.
Drain very well. ketchup and sugar. dark brown sugar 1/2 lb. Rinse peppers in cold water to remove any remaining seeds.) kidney beans 1 tsp. red or green bell peppers can be substituted if preferred) 2 tbsp. dried dillweed 1/4 c. seeded & chopped 2 tbsp. bacon (chopped in pieces) reserve 3 strips for top Drain butter and kidney beans. Makes 4-6 servings of about 4-6 spears each. -----------------------998693 -. olive oil 1 sm. Drizzle butter over top. Sprinkle with salt and pepper. melted Sprinkle of salt Sprinkle of pepper Snap or cut off tough ends of asparagus. Decorate beans with remaining bacon arranged on top. Brown bacon pieces.) pork & beans 1 (16 oz. minced 1 c. onion. onion. prepared mustard Dash garlic powder 3/4-1 c. spices. asparagus Salted water 1/4 c. ketchup 1 sm. uncover the last 20 minutes. Fold bacon and onions into beans. If you find tips cook too fast compared to ends when cooking whole. Bake at 350 degrees for 1 hour. Mix beans. butter or margarine. tomato puree Cut 1/2 inch off tops of peppers and set aside. Wash. make a pillow of foil to hold tips up.2 lb. tomato. then fry onions until golden brown. peeled. salt 1/4 tsp. Cook in salted water until tender. Remove cores and seeds with long thin knife. uncooked rice 1 med.) butter beans 1 (16 oz. water 1/2 c. chopped 1/4 c.BAKED BEANS 3 (16 oz. -----------------------998692 -. pat .STUFFED BANANA PEPPERS 13 mild or hot banana peppers (sweet peppers. minced fresh parsley 1/2 tsp. Leave whole or cut into bitesize diagonal pieces. Turn into shallow serving dish.
replace tops. Chill for 1 hour. Prop stuffed peppers against pepper halves. Drain. salt and dillweed. Defrost in refrigerator before baking. Preheat oven to 350 degrees. Roll into small balls. Pour cold water over beets and skin them by rubbing between your hands.BROCCOLI BALLS 1 pkg.) bags frozen chopped broccoli 1 c. -----------------------998694 -. water 2 c. -----------------------998696 -. melted margarine 1 tsp. Pour over peppers. pepper 1/2 tsp. Mix can be made the day before and kept refrigerated. Stir in 1/2 cup water. 10 minutes. Cook until liquid evaporates. Bake at 325 degrees for 15-20 minutes until lightly browned. Remove from heat. Parmesan cheese 3 c. cooked 1 c. Peppers can be filled 1 day ahead and refrigerated. Heat oil in heavy large skillet over medium-high heat.dry. Fill remaining peppers loosely with rice mixture. Combine remaining 1/2 cup water with tomato puree in small bowl and blend well. Slice beets. These keep in the refrigerator for months. stacking in dish as necessary. beaten Mix all ingredients in large bowl. long grain rice.PICKLED BEETS 2 c. Pour syrup onto beets. Cover and bake 45-50 minutes. -----------------------998695 -. parsley. rice. Add onion and saute 10 minutes. Pepperidge Farm stuffing 6 eggs. Cut 1 pepper in half lengthwise and set aside. process cheese spread . cooked & drained 3/4 c. Position 2 pepper halves against long side of rectangular baking dish. Dissolve sugar and salt into the 2 cups water and vinegar. or frozen up to 2 weeks. tomato. sugar 2 c. Excellent side dish to leg of lamb. salt per cup In saucepan. Cut off ends.BROCCOLI RICE CASSEROLE 2 (10 oz. broccoli cutlets. cook beets in water until tender. garlic salt 1/2 c. vinegar 1/2 tsp. Serve hot with sauce accumulated in dish or pass separately.
Mix water and cornstarch together. Serves 8. carrots. brown sugar. While carrots are cooking put next 5 ingredients into saucepan. water 1/4 tsp. Saute until onion is soft and clear. condensed cream of mushroom soup 10 oz. Serves 6-8. cut bite-size Salted water 1/4 c. Stir in salt and apricot preserves. orange juice 1/4 tsp. Stir in crumbs. drain. Melt butter in small saucepan. Add to broccoli. soy sauce 1/2 c. cornstarch Cook carrots in salted water until tender. Reduce heat. Bake uncovered in 350 degree oven for about 30 minutes. dry bread crumbs Cook and drain broccoli. butter or margarine 1/2 c. white vinegar 1 tsp.10 oz. Add to saucepan. Drain. bring to a boil. Mix well.SWEET AND SOUR CARROTS 2 lb.GLAZED CARROTS 5 c. Sprinkle over top. water 1 tbsp.APRICOT . Combine broccoli and rice in large container. mushroom soup and chicken soup together. -----------------------998699 -. Heat and stir to boil and thicken. Makes 8 (1/2 cup) servings.CAULIFLOWER MIX . julienne-cut carrots 3/4 c. chopped onion 2 tbsp. apricot preserves In medium saucepan. salt 1 tbsp. -----------------------998697 -. Pour over drained carrots. condensed cream of chicken soup 2 tbsp. Variation: Add 1/4 cup chopped green pepper to carrots for the last 15 minutes of cooking. Put butter and onion into frying pan. butter or margarine 1 c. cover and cook over medium heat 8-12 minutes or until carrots are tender. salt 1/4 c. Put into 3 quart casserole. Mix cheese spread. Toss lightly to coat. combine carrots and water. -----------------------998698 -. packed 1/4 c. Mix with broccoli and rice.
bread crumbs Boil celery in water to cover for about 10 minutes or until tender. butter 2 tbsp. Cheddar cheese Cook cauliflower in salted water until barely tender. Spoon mixture into greased 1 1/2 quart casserole. milk 1 c. Mix in flour. -----------------------998700 -.CREAMED CELERY WITH PECANS 4 c. Scatter remaining 1 cup cheese over top. Add peas. grated med. Melt butter in saucepan. all-purpose flour 3/4 tsp. stirring constantly until thick and smooth. (Can refrigerate. salt 3/4 c. Melt 2 tablespoons butter over medium heat. Top with pecans (or mix in with celery mixture). 1 cup of cheese and cauliflower to sauce. Add salt and drained celery. frozen or fresh. broken up Salted water 1/3 c. chopped onion 2 tbsp. diced 1/3 c. drained 2 c.) Bake uncovered at 400 degrees for 15 minutes. Stir. pecan halves 1/2 c. can Green Giant French style green beans. liquid . then bring to room temperature and bake. Serves 8-10. Mix bread crumbs with 1 tablespoon melted butter and sprinkle over celery mixture. celery. Drain. sliced mushrooms. drained.2 lb. This may be heated through and served now. flour 2 c. For oven dish turn into 2 quart casserole. Bake covered in 350 degree oven for about 25 minutes or until hot. cut diagonally into 1/2" pieces 3 tbsp. Remove cover for last 10 minutes. head of cauliflower.STYLE 4 slices bacon. Stir in milk until it boils and thickens. mushrooms. Drain. -----------------------998701 -. salt 1/4 tsp. milk 3/4 tsp. butter or margarine 1/3 c. vinegar 16 oz.GREEN BEANS GERMAN . Stir in flour and add milk slowly. reserved 1/3 c. cooked 1/2 c. peas. pepper 2 1/2 c. flour 3 tbsp. sugar 1 tbsp. salt and pepper.
mushrooms 1 sm. Serves 8. onion. sour cream 1 tbsp. -----------------------998703 -. salt 1/8 tsp. Add Worcestershire sauce and first amount of cheese. butter or margarine 1/2 c. drained Melt butter in saucepan. fresh sm.) cut green beans. This may need to be done in 2 batches. garlic powder 2 1/2 c. Add more to taste. Stir in milk until it boils and thickens. butter or margarine 1/4 tsp. chicken stock 1 c. Heat and stir until it boils and thickens. stirring constantly.In medium skillet. Heat through. Pour over mushrooms. Stir in chicken stock. flour. all-purpose flour 3/4 tsp. Add sugar. Serves 8. pepper 1/4 c. Garnish with bacon. fry bacon until crisp. -----------------------998704 -. Cover and bake in 350 degree oven for about 30 minutes or until bubbling hot. cook until smooth and thickened. Add beans. all-purpose flour 1/2 tsp. sour cream. pepper and garlic powder. tomato sauce and sherry. Turn into 2 quart casserole.GREEN BEANS PARMESAN 2 tbsp. but adds good flavor) Saute mushrooms and onion in first amount of butter in frying pan for about 5 minutes. Mix in flour. grated Parmesan cheese 2 (14 oz.REFRIGERATOR PICKLES . Remove bacon. salt. vinegar and reserved liquid. -----------------------998702 -. Worcestershire sauce 2-4 tbsp. Add beans. butter or margarine 2 tbsp. Put remaining butter into frying pan. sherry (optional. Mix in flour.BAKED MUSHROOMS 3 lb. Add more butter if needed. heat thoroughly. Stir often. tomato sauce or ketchup 1 tbsp. salt 1/8 tsp. pepper 1 c. salt and pepper. milk 1/2 tsp. drain on paper towels. chopped 1/4 c. Saute onion in bacon drippings until crisp-tender. Note: If you do not have chicken stock available use 3 chicken bouillon cubes dissolved in 2 1/2 cups boiling water. Makes 3-4 servings.
softened Parmesan cheese Bake the potatoes until done. Scoop potato mixture back into the skins. white vinegar 1 tsp. half the length of the green pepper 1/2 c. 1 1/2" long 1/2 c. To . Reserve the skin. approximately 1 1/2 hours at 350 degrees. cucumbers.TWICE BAKED POTATOES 6 med. Add chicken bouillon and dill weed. sliced thin 1 lg. Add carrots. sliced 3 c.POTATO AND CARROT MEDLEY They will stay crisp. salt Melt butter in pot. sugar 1/4 c. mustard seed Mix and store in large bowl in refrigerator. Whip until blended. unsalted butter 4 med. Whip the potatoes together in a large bowl and add salt and pepper to taste. frozen green beans. Scoop out both halves. instant chicken bouillon granules 1 tsp. Idaho potatoes Salt & pepper to taste 1 pt. sliced thin 1 lg. carrot sticks. thawed 1 tsp. salt 2 c. if desired 1 c. dill weed 1/2 tsp. Sprinkle with a little Parmesan cheese. butter or margarine. or wrapped for freezing. sour cream 1/2 c. Add all other ingredients and cook until done. onion. chives or onion if desired. May be held in the refrigerator for 24 hours. cheese and butter. green pepper. 1/3 c. cubed 1 c. potatoes. shredded 1/2 c.3 qt. chopped 1/2 c. -----------------------998706 -. add sour cream. When smooth. green pepper strips. chives or chopped green onion. Cheddar cheese. Cook a few minutes on medium-low. Cut in half. celery seed 1 tsp. onions. Stir well. -----------------------998705 -. potatoes and onions.
working in batches if necessary. Peel chestnuts. -----------------------998709 -. peeled.SPINACH CASSEROLE 1 pkg. Serves 6-8. you will need 6 cups squash puree. milk 1 tbsp.) Place squash puree in large bowl. -----------------------998708 -. scoop out flesh and puree in blender or food processor. Sprinkle with reserved chopped chestnuts and bake 60 minutes or until heated through. about 30 minutes. cream sherry 2-3 Granny Smith apples. Cover and boil on high heat 15 minutes. grated 2 c. cut with an X on flat side 1/2 c.serve. Bake uncovered until soft. Drain water and set chestnuts aside until cool enough to handle. water. seeds & fibrous membrane removed 6 c. cored & chopped 1/2-1 tsp. Set aside. minutes. beaten 3/4 c. (For this recipe. salt 3/4 lb. melted butter Combine ingredients in a greased casserole dish. raw squash.YAMMY APPLES . salt Preheat oven to 350 degrees. Refrigerate puree squash.) Set oven at 325 degrees. Worcestershire sauce 1 tbsp. frozen spinach. (Recipe can be completed to this point the day before. sharp cheese. thawed & squeezed dry 4 eggs. Place squash halves in 9 x 13 inch baking pan and pour 3-4 cup of water into pan. onion flakes 1 tbsp. cut in half. -----------------------998707 -. chopped apples and salt into puree and pour into a 1 quart casserole. cool and chop meat coarsely. divided 10 chestnuts. Stir sherry. cooked rice 1/4 c.BAKED SQUASH WITH APPLES AND CHESTNUTS Bake at 350 degrees for 45-50 5 lb. Meanwhile place chestnuts in small saucepan and add remaining 2 cups of water. When squash is cooked. place on cookie sheet and bake at 325 degrees for 30 minutes or until golden.
minutes. salt 1 c. peel first) 1/2 c. chopped 1/2 tsp. half of the brown sugar and half of the cinnamon. Start with a 2 1/2 quart buttered casserole. 10 minutes before cooking time has expired.BROCCOLI CASSEROLE Bake at 350 1 lg. brown sugar 1 1/2 tsp. grated sharp cheese 2 beaten eggs 1 can mushroom soup 2 tsp. Repeat the layers. sliced into thin chunks 4 juicy red apples. Bisquick 1/2 c. Sprinkle with half of the lemon juice. and make a 1 inch layer of sliced yams. optional This recipe is made in layers. onion. cinnamon 3 tbsp. then dab with half of the butter. -----------------------998712 -. -----------------------998713 -. and bake until they turn golden brown. peeled & sliced 3 tbsp. degrees for 30-35 minutes. Parmesan cheese 1 tsp.ZUCCHINI CASSEROLE 3 c. marjoram 1/8 tsp. cover with a layer of miniature marshmallows. bag chopped broccoli 1 c. Cover completely with 2 of the sliced apples. onion flakes Cook broccoli and drain. butter or margarine Miniature marshmallows. -----------------------998710 -. oil 1 sm. If desired. chopped zucchini (or your favorite squash. parsley flakes 4 beaten eggs Mix all ingredients and pour mixture into a 9 inch pie plate.) can yams.2 (19 oz. Bake at 350 degrees for 30 minutes. Serve warm. pepper 1/4 tsp. lemon juice 3 tbsp. or until golden.CRUNCH TOP POTATOES Pour sauce over and bake at 350 degrees for 20 .
Top with remaining cheese and onions. ------------------------ . Pour into quart casserole. -----------------------998714 -. baking potatoes. 5 minutes longer.) frozen broccoli. Makes 6 servings. Place mixture in buttered shallow pan and bake 45 minutes in medium oven (350 degrees).SWISS VEGETABLE MEDLEY 1 bag (16 oz. paprika 1 1/2 c. onion chopped fine 1/4 c. cauliflower combination (thawed and drained) 1 can (10 3/4 oz. butter 3 or 4 lg. butter 1 1/4 c. dry bread cubes 1/2 c. sour cream 1/4 tsp. pepper Saute onion in butter.ESCALLOPED TOMATOES 1 (2 1/2 lb. Bake uncovered. salt 1 1/2 tsp.) can tomatoes 1 sm. crushed corn flakes or 1 c. sour cream. Bake 1/2 hour or until done.) shredded swiss cheese 1/3 c. -----------------------998715 -. Bake covered at 350 degrees for 30 minutes. shredded Sharp process cheese Heat oven to 375 degrees. turn once in butter. pepper and 1/2 can onions. Stir in tomatoes and seasoning. Add bread cubes and sugar. sprinkle over. cook slowly. Mix remaining ingredients. carrots. soup.roll pan in 375 degree oven.1/3 c. pared and cut in 1/2 in. slices 3/4 c. potato chips 2 tsp. pepper 1 can Durkee french fried onions Combine vegetables. salt 1/8 tsp. Melt butter in jelly . brown sugar 1 tsp. 1/2 cup cheese. Add single layer of potatoes. (4 oz.) condensed cream of mushroom soup 1 c.
Makes 8 or 10 cakes. broccoli. butter Mix first 3 ingredients. brown. flour 1 1/2 tsp. eggs.GREEN RICE 1 1/3 c. chopped.DORIE'S ENVELOPE CORN FRITTERS Recipe is written in magic marker on the back of an envelope with a 1973 postmark. salt 2/3 c. biscuit mix 1/4 c. whole kernel corn . -----------------------998719 -. chopped onion 1 pkg. 1 1/3 c. baking powder 3/4 tsp. beaten 2 c. corn Mix together. -----------------------998718 -. cooked and drained Mix all ingredients together. Serve with butter and Maple syrup. cheese grated 1/8 tsp. zucchini and shape into cakes.FRIED ZUCCHINI CAKES Bake at 350 degrees for 40 minutes. salt and pepper 2 lg. milk 1 egg 1 1/2 c. grated zucchini 2 tbsp. fry in melted butter for 2 minutes or more each side. Drop by spoonfuls into hot deep fat fryer.) can mushrooms. -----------------------998717 -.KENTUCKY SPOON BREAD Fry until golden 8 oz. melted 1/4 c. creamed corn 8 oz.998716 -. 1/3 c. Add eggs. Minute rice 1 can cream of mushroom soup 1 jar Cheese Whiz 1 (4 oz. drained 1 stick oleo or butter. Using heavy skillet.
cooked slightly and . (5 cups chard) Melt butter. swiss chard 2 tbsp. pressing out liquid. -----------------------998721 -.8 1 1 1 oz. -----------------------998720 -. Jiffy corn bread mix Bake in glass pan Mix all ingredients in bowl with spoon (do not need mixer). and worcestershire sauce. milk 1/2 lb. Pour cheese over top and sprinkle with crumbs that have been coated with butter. sliced green onion 2 tbsp. Cook stems and onion in butter till tender. melted butter Cut stalks from washed chard leaves in 1" pieces. pkg. butter 1/4 c. Add milk and cook over low heat. salt 1/2 c. dried dill weed 1/2 tsp. Remove from heat. Place chard into greased dish. Add cheese.8 minutes at 425 degrees. flour 1 tsp. butter or margarine 2 tbsp. Add torn leaves and continue cooking for 5 more minutes. Worcestershire sauce Remove stems and chop. Place in bottom of large kettle. Stir in bread crumbs.DILL STUFFED MUSHROOMS 24 fresh mushrooms (white button) 2 tbsp. for 30 minutes at 350 degrees. bread crumbs 2 tbsp. Drain in colander. stirring constantly until mixture thickens.SWISS CHARD WITH CHEESE 2 lb. cabbage. diced pasteurized process cheese 1/2 c. Cover and cook 5 minutes. sour cream egg stick soft margarine sm. Bake on ungreased cookie sheet for 6 . fine bread crumbs 1 tsp. cover with boiling water (salted). dill weed.CABBAGE CASSEROLE 3 lb. blend in flour and salt. -----------------------998722 -. Fill mushroom crowns with bread crumb mixture. stirring until cheese is melted and blended.
Beat eggs slightly. -----------------------998723 -. Add salt.drained --Add to cabbage:-1 c. Cook 15 minutes. milk 1 tsp. corn. This is a hearty cold weather dish which our family liked very much! -----------------------998724 -. chopped onion 2 c. sliced potatoes 2 c. chopped parsley Boil potatoes 15 minutes. degrees for 30 minutes. salt pork or bacon (diced & fried until brown.6. salt 1/2 (2 slices) c. bread crumbs (without crusts) of fresh bread. Place in cold oven bake for 1 hour at 325 degrees. Bake 350 4 c. paprika Drain can of asparagus tips and arrange on bottom of lightly buttered baking dish. Add to potatoes along with corn. paprika 2 tbsp. whole kernel or cream 2 c. Pour over ingredients in dish. grated cheese salt and pepper Melt 1 stick oleo and 2 cups milk. can asparagus tips 1 tsp. drain) 1/2 c. Heat to boiling point and serve piping hot with parsley sprinkled over top. Serves 4 . pepper and paprika.CORN CHOWDER Pour over cabbage mixture. -----------------------998725 -. boiling water 1/4 lb.SCALLOPED CABBAGE . Add milk.ASPARAGUS OMELET 1 lg. Drain. Add onion and cook slowly for 5 minutes. bread crumbs 4 eggs 1 1/2 c. salt 1/8 tsp. salt. milk 1/4 tsp. Fry salt pork or bacon. sprinkle over this. Do not boil. Sprinkle paprika over top. add milk. pepper 1 tsp. cracker crumbs 1 c.
chopped 1 onion. melt oleo. 3/4 c.GLAZED HOLIDAY CARROTS 3 (1 lb. garnish with chopped parsley. flour Cook and cool the above. make white sauce of: 2 tbsp. mustard 1/2 c. Pour over the drained cabbage and cover with buttered crumbs and bake in moderate oven until heated through and top is brown.STUFFED CABBAGE --DRESSING:-- 1 lb. In small saucepan. maple syrup 1/2 tsp. -----------------------998727 -. add 1 cup sharp cheese. cool 1 minute . Add salt and pepper to taste.Shred enough cabbage to fill a casserole. flour 2 c.) c.pour glaze over carrots. When thick. chopped 1/2 green pepper. cooked and cooled 1 can red kidney beans. orange peel. ginger 1/4 tsp. carrots. vinegar 1 heaping tbsp. grated Parsley. pkg. oleo (Promise) 1/3 c. chopped Cook carrots in 1 inch boiling water 10 to 20 minutes or until tender. milk Cook in salted water until tender.SWEET + SOUR MIXED VEGETABLES 20 oz. drain + wash 4 stalks celery. frozen mixed vegetables. chopped Mix vegetables and let cool. -----------------------998726 -. sliced 1/4 c. and stir until melted. stir. butter 2 tbsp. ground beef . stir in syrup. serves 4. drain. sugar 1 tbsp. then mix with vegetables and refrigerate. -----------------------998728 -. ginger and orange peel.
slightly beaten 1/2 c. bake 2 . -----------------------998731 -. seasoned (any flavor) croutons 1 c. add 1 minute for each additional ear .MICROWAVE CORN ON COB Wrap each ear of corn (without husk) in wax paper twist ends . grated 4 eggs.for 2 minutes. parmesan cheese.) pkg. about 10 minutes. frozen spinach. Blend thoroughly. chopped 4 slices of bacon. flour 1/8 tsp. rice. Drain very dry. very finely chopped 2 tbsp. Add flour. nutmeg . cook and stir until thickened. pepper and garlic.enjoy! -----------------------998730 -. finely chopped 1 med onion.SPINACH BALLS 2 (10 oz.2 1/2 hours at 350 degrees. Slowly add milk. finely minced 1 c. serves 4. white pepper 1/4 tsp. pepper. Add spinach and mix thoroughly. diced and browned in butter Mix all ingredients together. chopped 2 c. Wrap and place in roaster. Fry bacon and onions together until onions are tender.) -----------------------998729 -. softened to room temperature 1/2 tsp. frozen spinach. salt free butter. soaked in water 1 can tomato soup 2 eggs Salt + pepper Onion. fresh ground 1 clove of garlic.1 lb. Loosen cabbage leaves in hot water. milk Salt Cook spinach according to directions. ground pork 1 c.CREAMED SPINACH 1 pkg. seasoned salt. (I pour another can of tomato soup over the cabbage rolls before baking.
add bit of basil and garlic powder. mayonnaise 1/2 c. Remove from freezer and place in airtight containers. . sliced Peppers. sharp cheddar cheese. Bake 1 hour at 350 degrees. -----------------------998734 -.) box of whole kernel corn 1/2 c. sliced Onion. lettuce marry.ZUCCHINI CASSEROLE Zucchini. do you carrot all for me? You are the apple of my eye. shredded 1 1/2 c.400 degrees F. cheese (I use Sargento's). about 1" in diameter.) with 1 cup soft bread crumbs and 2 tablespoon butter on top. Bake in greased casserole (2 qt.VEGETABLE CASSEROLE 1 (10 to 12 oz.VEGETABLE MEDLEY My Sweet Potato. (Can be frozen up to 6 weeks) To serve. Mix thoroughly spinach. Then mix all ingredients together well. with your radish hair and turnip nose. -----------------------998732 -. Shape into balls. A wonderful dish to take when you go to a friends house or potluck supper. Bake in preheated oven of 350 degrees . Place in strainer and use back of spoon to press out water. Put slice of cheese between each layer.Cook spinach according to package directions. My heart beets for you. onion. butter. If we cantaloupe. eggs. med. Freeze about 1 hour. on a cookie sheet .15 minutes until firm. and seasonings. chopped 1/2 c. crumbs.lined with waxed paper. grind croutons into fine crumbs. chopped 1/2 c. chopped Defrost vegetable and dry off a bit between paper towels. 350 degrees for 25 . My love for you is strong as onions. celery. Top with tomato sauce. green pepper. sliced Cheese slices Tomato sauce Cheese. drain well. sliced Tomatoes. place on an ungreased cookie sheet.) box of frozen french style cut beans 1 (10 to 12 oz. grated Layer in casserole. Sprinkle grated cheese and butter over top.30 minutes. In blender. and we will be a happy pear! -----------------------998733 -. or 10 .
CRAB STUFFED POTATOES 4 med. grated onion 1 c. mayonnaise 1 tsp. seeded & chopped Cook macaroni according to package directions. tomato. rinsed & chopped 1 c. seeded. Makes 12-16 servings. In a large bowl combine macaroni. peeled & sliced 1 med. artichoke hearts. softened 1/2 c. cooked until tender 1 can cream of chicken soup 1/3 c. drained. salt 4 tbsp. At serving time.CAULIFLOWER 1 head cauliflower. -----------------------998738 -. Combine potato with ingredients and beat with mixer. mushrooms. Sprinkle with paprika. Berenstein Italian dressing 1 med.-----------------------998736 -. cauliflower flowerets 1 c. toss vegetable mixture with avocado and tomato. drain. grated sharp cheese Paprika Bake potatoes whole until fork tender. chopped green onion 2/3 c. grated cheese . olives and green onion. Rinse with cold water. broccoli flowerets 1 c. butter. shell macaroni 2 c.) can crabmeat. baking potatoes 1 (6 oz.) can artichoke hearts. drain well.ITALIAN VEGETABLE TOSS 1 1/2 c. sliced ripe olives 1/2 c. Can be frozen and reheated at 350 degrees for 30 minutes. sliced mushrooms 1 (6 oz. Bake in oven at 400 degrees for 15 minutes. light cream 1 tsp. drained 1/2 c. Worcestershire 1 c. -----------------------998737 -. broccoli. avocado. cauliflower. Cover and chill several hours. Toss with Italian dressing. Fold in crab meat and refill shells. Cut lengthwise and scoop out potato.
ZUCCHINI FRITTERS 1 1/2 c. boxes) 1 can cream of celery soup 2 eggs. Top with 1/4 cup Progresso Italian bread crumbs tossed in 2 tablespoons melted butter. Mix soup. Top with: 1 c. beaten 1/2 c. beaten 1 c. 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.BROCCOLI SOUFFLE 1 bag frozen broccoli (or 2 sm. salt 1 c. frozen hash browns 1 can cream of celery soup 1/4 tsp. 1/2 can of the onion rings. Add cauliflower gently. baking powder 3/4 tsp. mayonnaise and Worcestershire and cheese. milk In a bowl combine 1/2 cup of cheese. shredded . -----------------------998740 -. chopped onion Stir together in a casserole dish. -----------------------998739 -.BAKED HASH BROWNS 3/4 c. can of cream of celery soup. grated Cheddar cheese 10-12 crumbled. milk and sour cream. zucchini. milk 1 egg. Pour into 9 x 13 inch baking dish. flour 2 tsp. -----------------------998741 -. pepper 1/4 tsp. sour cream 1 1/2 c. shredded Cheddar cheese 1 can Durkee fried onion rings 1 lb. seasoned salt 1/4 c. Bake at 350 degrees for 30 minutes or until bubbly.Cut cauliflower into flowerets. smashed Ritz crackers Pat of butter Bake at 350 degrees for 25-35 minutes. Cover with foil and bake at 375 degrees for 45 minutes to 1 hour. Mix well and add hash browns and mix until potatoes are coated with mixture.
Sprinkle with salt to taste. Add to flour mixture. but greens yield about half their weight and also cook down to a smaller amount. cubed red potatoes Wash beans. Serve hot.A POT OF GREENS "SOUTHERN STYLE" Fresh collards Mustard Turnip greens Or . add . -----------------------998742 -. You will think that you have enough greens to feed an army when you start. not chewy at all. Trim ends and remove strings.DOWN-HOME GREEN BEANS AND POTATOES 1 1/2 lbs. Chop the greens and turnips and side-meat all up together. Remove bacon and set aside. And don't let anybody see you do it. Cut the side meat up into 2 x 2 inch chunks and distribute throughout the greens. mix. like cabbage. pepper 1 1/2 c. Fry bacon until crisp in a Dutch oven. Bring to a boil. Add water to cover. lean side meat Salt Pressure-cooker Fresh greens are sandy and must be thoroughly washed in several changes of water. Place in serving dish and serve warm with corn bread to soak up the pot-liquor. water 1 tsp. (Frozen ones taste just like the box.can use all three of above mixed together. They should be dark-green and soft. Discard the stems. Mix milk. I find that it takes about 15 minutes of pressure to cook them to the proper Southern degree of tenderness. Don't even fool with them). set aside. remove them from the pot and place in a large deep pan. soft-ball size 1/2 lb. onion. A clean laundry tub works well or you can actually put them in the washer on the delicate cycle. -----------------------998743 -. Cut into 1 1/2-inch slices. Following your pressure-cooker directions. Pull the green leafy part off the tough stems and tear into pieces with your hands. quartered 1 sm. When the pressure goes down. just a little lemon juice and let them swish around in there. salt 1/2 tsp.Oil for deep frying In bowl mix first 3 ingredients. 1 turnip. fresh green beans 8 slices bacon. but don't let them spin. Drop by tablespoon into deep heated oil. no soap. Dice the turnip up and sprinkle across the top. Chicken or beef broth works well too. egg and zucchini. Saute onion in drippings until tender. put them in your cooker with the recommended amount of water usually a half-cup. Fry 3-4 minutes (golden brown). chopped 5 c. DO NOT DRAIN.
Add cheese mixture to potatoes. Stir occasionally. sour cream 1 stick butter 10 oz. shredded cheese Salt and pepper Mix all except corn flakes and spread in a buttered 11 x 14 inch pan.SLICED POTATOES BAKED IN OVEN Slice potatoes. frozen hash browns 1/2 c. beans. chopped 1 can cream of chicken soup Corn flakes. Sprinkle with paprika. Add potatoes and cook 10 minutes or until potatoes are tender. Drain. cover with whipping cream and bake 25 minutes at 400 degrees. butter 1 tsp. Bake at 350 degrees for 1 hour. Layer in greased dish. -----------------------998746 -. and orange peel. layer in dish and bake 25 minutes at 400 degrees. season with salt. pepper and return to a boil. Yield: 6 servings. sour cream 1/4 tsp. -----------------------998745 -. -----------------------998744 -. salt Paprika Cook potatoes in boiling salted water for 30 minutes.POTATO CASSEROLE 1 pkg. water 1 onion. season with salt and pepper and fresh herbs. pepper 4 oz. milk 8 oz. Mix. milk.bacon. Pour into greased 2 quart casserole dish. Combine cheese. and butter in a small saucepan. with corn flakes. Cover and simmer 15 minutes. salt. peel and grate potatoes. potatoes 1/2 c. Variation: Slice potatoes. Mix well with olive oil. shredded Cheddar (mild) 2 tbsp. -----------------------Sprinkle . Remove from heat. Stir in sour cream. pepper. salt and pepper. slow heat until melted. Cool. crushed 1 c.CHEESE POTATO CASSEROLE 6 med.
Add milk.SWEET POTATO CASSEROLE 1 (1 lb. mayonnaise 3 tbsp. milk 1 tsp. vanilla flavoring Approximately 1/2 c. butter 2 eggs 1/4 tsp. milk 1/2 c. vanilla 1/2 c. cook. stirring until thick. 13 oz. dillweed 1 c.998747 -. butter 1 tbsp.SWEET POTATO SOUFFLE Approximately 5 fresh sweet potatoes 1/2 c. cooked potatoes Paprika Melt butter. flour 3/4 tsp. granulated sugar 3 tbsp. flour Heat sweet potatoes in syrup. Bake at 350 degrees for 15 minutes. Blend in mayonnaise and onions. salt 1/2 tsp. sugar 3 eggs 1/2 c. Drain..CREAMY DILLED POTATOES 1 tbsp. salt and dill. diced. melted butter 1/3 c. chopped pecans 1/3 c. -----------------------998749 -.) can sweet potatoes 1 c. blend flour. butter --TOPPING:-1 c. whip and add other ingredients. cinnamon 1/2 tsp. brown sugar 1 c. Alternate layers of potatoes and sauce in a casserole. Bake at 350 degrees for 30 minutes. milk or to desired consistency . -----------------------998748 -. nuts and melted butter. Put in casserole dish and top with sugar. minced onion 4 c.
Peel. mashed sweet potato 2 tbsp.then puree.chopped pecans Or marshmallows Cook fresh sweet potatoes until tender . quarter and arrange in casserole dish. stirring until thickened. orange rind and sugar. melted butter 2 tbsp. divided 3 tbsp. firmly packed brown sugar 1/3 c. grated orange rind 1/3 c. OR: Top with marshmallows the last 5 minutes of baking time.ORANGE SWEET POTATOES 6 med. salt 1/4 c. carrots. cornstarch 1 c. Spoon mixture into orange cups. Add ingredients with milk to desired consistency. Pour over sweet potatoes. -----------------------998752 -. -----------------------998750 -.reserve juice.--TOPPING:-Brown sugar . butter. Bake at 350 degrees until lightly glazed. Stir 1/2 cup orange juice into cornstarch stirring until smooth. Serves 4. Mash potatoes . white sugar Salt Yellow food coloring. orange juice. stirring until sugar dissolves. orange juice and salt. sprinkle with brown sugar. pkg. shredded 2 chopped onions . if desired Boil sweet potatoes in skins. Add a pinch of salt and food coloring.CARROTS 2 lb.add margarine. Pour in cornstarch. sherry (cream sherry) Scoop out orange halves . Top with chopped pecans and brown sugar last 10 minutes of baking time. -----------------------998751 -. margarine 1/4 tsp. Beat until fluffy and add sherry. sweet potatoes 1 tbsp. Heat rest of orange juice.ORANGE-SWEET POTATO CUPS 4 oranges 2 1/2 c. Bake at 350 degrees for 1 hour.
onion 1/2 c. water Cover and steam for 20 minutes. thinly sliced 1 med. cooked rice As need for taste: salt. Mix with carrots. shredded cabbage 1 green pepper. shredded 2 c. 3/4 cup cream. salt 1 med.SKILLET CABBAGE 4 c. -----------------------998755 -. Fry 2 cups soft bread crumbs in 1/4 cup butter. sugar 1 tsp. diced 3 c.1/2 c. dried blackeyed peas 1 pod red pepper 1/2 lb. Cover. zucchini. basil flakes 1 tsp. oil 2 med. -----------------------998753 -. onions. Add cooked rice. Place in a covered casserole and cook until all the liquid is absorbed. Drain. green pepper. Serves 8. diced celery 2 lg.RATATOUILLE (MICROWAVE) Cook over medium heat for 15 2 med. black pepper and cayenne pepper Wash peas and soak overnight. cook until peas are tender but whole. bacon or salt pork. Serves 6. Put into greased mold. peeled (1/2 inch pieces) 2 tsp. bacon fat 2 tsp. Bake at 350 degrees for 45 minutes.HOPPIN' JOHN 1 c. eggplant. if needed. -----------------------998754 -. add the pork and pepper pod. Add 1 1/2 teaspoon salt. salt and other peppers and mix well. Using the same liquid. sliced thinly 2 tomatoes. sliced . minutes or longer. Accent Salt and pepper to taste Combine ingredients in large skillet. chopped 1/4 c.
salt 1 tbsp. Cook and stir until sauce thickens.2 cloves garlic 3 med. garlic and oil in 5 quart microwave bowl. Serves 4. chopped 6 oz.CORN PUDDING 1 can cream style corn 1/4 c. butter flavoring 1 tbsp. blend sugar. beaten 1/3 c. cornstarch 2 eggs. salt 1/2 tsp. cornstarch. sliced 2 tbsp. Heat 4-5 minutes covered. pepper. ONION AND PEPPER SAUTE 2 lg. -----------------------998756 -. sliced 2 c. seeded and cut into strips 2 lg. sliced or diced. then mix with other ingredients.MUSHROOM. Slowly add orange juice. salt and butter. Then serve. fresh mushrooms. -----------------------998757 -. sugar 3 tbsp. casserole dish at 350 degrees for 30 minutes. cornstarch 1 tsp. butter Mix dry ingredients. stir once or twice.BEETS IN ORANGE SAUCE Bake in greased 8 to 10 beets 3 tbsp. tomatoes. milk 1/4 tsp. Pour over 8 to 10 drained hot cooked beets either whole. oil Salt and pepper . parsley flakes 1/4 tsp. green peppers. orange juice Over low heat in saucepan. cover and heat for 20 minutes on high. stir once. Add the rest of the ingredients. pepper Place onions. Let stand five minutes. sugar 1 1/2 tsp. -----------------------998758 -. butter 1/2 c. V-8 or tomato juice 2 tsp. onions.
-----------------------998759 -. melted margarine 1/2 c. for 25 minutes in 350 degree oven. nutmeg. and basil. packaged corn flake crumbs 2 tbsp. melted margarine Cook onion slices in boiling salted water until tender and drain. uncovered. Let stand 5 minutes before serving. sliced raw onions. Drain well. Sprinkle each layer with salt. almonds and soup in a greased shallow 1 quart baking dish. oregano 1/2 tsp. Bake. sprinkle over onion mixture. ground nutmeg Salt and pepper to taste 1/8 tsp. 1/2 inch thick 1/2 c. garlic powder. Combine tomato sauce. Combine corn flake crumbs with butter. 2 (10 oz. Makes 6 servings. -----------------------998760 -. Stir in Parmesan. pepper. Ricotta.) can tomato sauce 1/2 tsp. -----------------------998761 -.) can cream of mushroom soup Salt 1/2 c.SCALLOPED ONIONS AND ALMONDS 4 c. blanched slivered almonds 1 (10 1/2 oz.Heat oil in large skillet and saute until vegetables are tender. Spread evenly over spinach mixture. salt and pepper. salt. garlic powder 1 (8 oz. chopped onions Melt margarine in large skillet over medium-high heat. chopped spinach 1 oz. Parmesan cheese 3/4 c. Remove from heat. Spoon into 9-inch pie pan that has been sprayed with an nonstick cooking spray.) pkgs. Tasty side dish for steaks or hamburgers.LIMA BEAN DELIGHT . basil Cook spinach only until separated. Alternate layers of onion. Smooth top of mixture with back of a spoon.ITALIAN BAKED SPINACH 1 1/2 tbsp. Add onions and saute until golden. Ricotta cheese 1/4 tsp. oregano. Serves 4. Bake at 350 degrees for 20 minutes or until crumbs are browned.
lima beans. shredded Cheddar cheese 1/2 c. melted 2 tbsp. salt and pepper. bring to a boil. Saute onion and celery in reserved drippings until tender. Cook bacon in a large skillet until limp. reduce heat and simmer 15 minutes. dry mustard 2 (10 oz. set bacon aside. margarine. cooked and drained 1 c. -----------------------998762 -. Stir in beans. frozen lima beans 1 1/2 c. chopped celery 1 c. Bake. all-purpose flour 1 tsp. Worcestershire sauce 1/4 tsp. Worcestershire sauce and pepper. reserving 1/2 cup liquid. stir constantly until thick and bubbly. then bake at 350 degrees for 30 minutes. chopped pimento 2 tbsp. uncovered. pepper 1/4 tsp. Add beans. salt 1/4 tsp.BLACK-EYED PEAS WITH SAUSAGE 1/2 lb. Remove bacon with slotted spoon. soft bread crumbs Melt 2 tablespoons margarine in saucepan over low heat. diced 1 c. Then add milk. pimentos. frozen black-eyed peas .) pkgs. Drain. Cover.LIMA BEAN-BACON BAKE 2 (10 oz. -----------------------998763 -. pepper 1/4 c. chopped onion 1/2 c. margarine 1 c. lg. catsup 2 tbsp. sprinkle over casserole. water 6 slices bacon. salt 2 c. water 1/2 tsp.) pkg. cheese. blend in flour.) shredded Monterey Jack cheese 1/4 tsp.2 tbsp. Sprinkle with bacon. (4 oz. mix well and pour into greased 1 1/2 quart casserole dish. Yield: 6 to 8 servings. cheese and catsup. milk 1/8 tsp. Spoon mixture into lightly greased 2 quart casserole. Combine 2 tablespoons melted margarine and bread crumbs. pepper Combine lima beans and water. Reserving 1 tablespoon of drippings in skillet. at 350 degrees for 25 minutes or until bacon is browned. pork sausage (bulk hot or mild) 2 c.
Add the sugar snaps to the boiling water and time 30 seconds. drain. Drain and rinse with cold water to stop the cooking completely.Brown sausage in a large skillet. turmeric 1 tbsp. -----------------------998764 -. In a medium skillet heat the margarine and olive oil over medium heat. "Minute" rice Prepare red beans as directed by package. add onion. salt Freshly ground black pepper. chopped celery .BROCCOLI AND RICE CASSEROLE 3/4 c. add the snow peas and time 1 minute. Stir for about 2 minutes to heat the peas through. garlic. turkey sausage 2 c. swirl to incorporate. mint. garlic. pepper. When beans and sausage are done prepare rice. salt and pepper. -----------------------998766 -. lemon juice 1 tbsp. Pat dry with paper towels. and hot sauce. -----------------------998765 -. minced 1/4 tsp. melted butter or margarine 1/2 c. chopped onions 1/2 c. pepper.TANGY PEAS WITH TURMERIC 1/2 lb. margarine 1 tsp. Add the garlic and saute 1 minute. Snap the ends off the snap and snow peas. serve beans over rice.RED BEANS AND RICE 1 pkg. sugar snap peas 1 pkg. reduce heat and simmer 40 to 45 minutes. hot sauce to taste 1 lb. Add the turmeric and lemon juice. Add the peas. salt. red pinto beans 1 lg. to taste Bring 2 cups water to boil in medium sized pan. snow peas 2 tsp. When beans are half cooked add sausage and finish cooking. olive oil 1 clove garlic. Cover. All snow peas may be used if snap peas are out of season. Yield: 6 to 8 servings. Serve immediately. Add peas and return to a boil. Add water and seasoning and bring to a boil. finely chopped fresh mint 1/8 tsp. onion Salt.
frozen cut broccoli 1 1/4 c. Arrange broccoli spears crosswise in a 10 x 6 x 3-inch baking dish. butter or margarine (1/2 stick) 3/4 c. 2 pkgs. frozen broccoli 1 (8 oz. In saucepan combine remaining soup and milk. Spoon soup mixture down center of broccoli. can mushrooms 2 pkgs. drain well. combine egg.) jar Cheese Whiz Mix in 1 cup uncooked Minute rice. white shredded American cheese 1 chopped onion 1/4 c. Cover top with crushed Ritz crackers (about 12 or to your taste). then celery. dried tarragon.Simmer not brown. 1 can cream of mushroom soup 1 sm. Separate dinner rolls. refrigerated flaky dinner rolls (6) 1/4 c. finely chopped celery Cook broccoli according to package directions just until tender.STIR FRY BROCCOLI . Stir dinner rolls into soup mixture. -----------------------998769 -. Mix other ingredients together. Bake at 350 degrees for 40 minutes. frozen broccoli spears 1 beaten egg 1 (10 3/4 oz.BROCCOLI BREAD BAKE 1 (10 oz. Snip each in quarters. crushed Dash of pepper 1 pkg.) pkg. -----------------------998767 -. mayonnaise 1 can cream of mushroom soup 2 slightly beaten eggs Ritz crackers Cook broccoli until tender. Heat through and serve over baked casserole. add drained broccoli. Bake at 350 degrees for 20 to 25 minutes or until rolls are golden brown.BROCCOLI CASSEROLE Bake at 350 degrees for 35-45 minutes. half of soup. milk 1/4 c.) can condensed cream of onion soup 1 tsp. -----------------------998768 -. Makes 6 servings. parsley. Meanwhile. tarragon and pepper. dried parsley flakes 1/4 tsp.
ginger 1 c.) can creamed corn 1 c. at 350 degrees for 35 to 40 minutes or until well heated. uncovered. thawed) 1 egg. melted 1/2 tsp.BROCCOLI-CORN BAKE 1 (16 oz. 1/2 c.) pkg. crushed 1 tbsp. salt 1/4 tsp. Serves 4 to 6.) can cream-style corn 1 (10 oz. -----------------------998771 -. Steam 3 minutes. drained 1 (16 oz. melted margarine Sprinkle over vegetables. sour cream 2 eggs 1/2 c. --SAUCE #1:-1/2 tbsp.EASY CORN CASSEROLE 1 (16 oz. soy sauce 1/8 tsp. Bake. cornstarch 1/2 tbsp. chopped broccoli (if frozen. beaten 1/2 c. chicken broth Salt (optional) --SAUCE #2:-1 tbsp.Stir-fry 1 pound broccoli 1 minute. powdered ginger 1/2 c. margarine. onion (instant minced) 2 tbsp. chicken broth 1-2 tbsp. corn bread mix . cornstarch 1 tbsp. Cheddar cheese 1 box sm.) can corn. -----------------------998770 -. soy sauce 1/8 tsp. pepper Combine all these ingredients and pour into one quart buttered casserole dish. crushed saltine crackers 4 tbsp. sherry Stir-fry sauce to taste. crackers.
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
oil or drippings 2 1/2 lbs. salt 1/4 tsp.. cornmeal 1/4 c.Saute onions and green pepper in butter. Rinse okra and cut into 3/4 inch slices. chopped 1 (1 lb. 12 oz. water 3/4 c. okra. Bake at 400 degrees for 30 to 45 minutes or until bubbly.) can tomatoes Salt. chopped . Makes about 6 servings. Layer in casserole dish with fresh tomatoes.STEWED OKRA AND TOMATOES 1 med. Add chicken broth and simmer for 45 minutes. Heat drippings in skillet and fry okra turning often until browned. cut finely 1 c. tender okra Bacon drippings Combine dry ingredients in a paper or plastic bag and mix well. green onions. pepper 4 c. Tabasco and Worcestershire sauce Gumbo file' The day before. -----------------------998782 -.) hen 3 qts. Add parsley and tomatoes to the browned vegetables and cook slowly for 15 to 20 minutes. and bell pepper. Shake in a bag to coat with dry ingredients.OKRA GUMBO 1 (5 lb. fat removed. onions. Serve over rice and sprinkle on gumbo file' just before serving. chopped 1/2 c. bell pepper. Saute okra separately with salt and pepper. green pepper. boil hen slowly in 3 quarts water that has been seasoned. Add chicken and season to taste. In hot fat in large Dutch oven. Slice olives and put on top. cayenne. chopped 1/2 c. all-purpose flour 1 tsp. green onions. Debone and reserve broth. brown okra. pepper. When okra is tender. chopped 1 c. parsley.FRIED OKRA 1/2 c. -----------------------998780 -. onions. -----------------------998781 -. stirring occasionally. mix with onions and pepper.
peeled tomatoes. top with cheese and bread crumbs. crushed basil 2-3 slices white bread. sugar. pepper 2 slices bacon 1 lg. okra. flour 1 lb.EGGPLANT AND TOMATO PARMESAN 1 lg. Turn off heat and add all other ingredients except bread crumbs and cheese. basil Parmesan cheese Peel and cut up eggplant. -----------------------998783 -. stewed tomatoes. Cover and cook for 35 minutes. **(Substitute 16 ounces stewed tomatoes). torn in pieces Bread crumbs Grated cheese Saute onions in large skillet. eggplant 2 tbsp. salt. sugar 1/2 tsp. can stewed tomatoes. .1 lb. Serve with roast beef and wild rice. onion. salad oil 1-2 cloves garlic. -----------------------998784 -. Drain thoroughly. chopped onion 3/8 c. Simmer. then turn down heat to 250 degrees for 15 minutes. Fry bacon until crisp. chopped 1 tsp. Stir in flour. minced 1 tbsp. remove and saute pepper and onion in bacon grease until tender. Then uncover and cook for 5 minutes more. undrained 1 tsp. paprika 1/8 tsp. fresh* 1 lb. Crumble bacon and add with all other ingredients. sugar Celery salt (liberal shakes) Lawry seasoning salt or tony's Louisiana seasoning (liberal sprinkling) 1 tsp. covered. salted water for about 5 minutes. Put into greased casserole. in small amount of boiling. pepper 1/4 tsp. In hot oil in skillet. paprika. chopped** 1/2 tsp.BEST COMPANY TOMATO DISH 2 cans peeled tomatoes 1 sm. Bake at 350 degrees until bubbly. saute garlic until golden. If substitute items are used reduce cooking time about 5 minutes. salt 1 tsp. salt *(Substitute frozen).
rosemary. salt 1/4 tsp. crushed . Stir-fry over high heat (350 degrees) for 6 to 8 minutes. -----------------------998785 -. chicken broth 1/2 c. basil 1/4 tsp. reduce heat and simmer 5 minutes. tomatoes. cracked black pepper Pour oil around top of a preheated wok or large skillet. salt 1/4 tsp. coarsely chopped celery 1/2 c. Cover. coarsely shredded 1 med.ZUCCHINI AND TOMATO STIR-FRY 2 tbsp. Add remaining ingredients and stir-fry 1 to 2 minutes. drained 1/2 tsp. Yield: 6 to 8 servings. pepper Pour oil into wok or large skillet. Cook. -----------------------998786 -. onions. minced 2 lg. red onion. Allow to heat at medium-high (325 degrees) for 2 minutes. cut into wedges 1 tbsp. vegetable oil 2 med. head cabbage. Add cabbage. stirring over medium heat until mixture boils and is slightly thickened. dill weed 1/4 tsp. tomatoes. cut into wedges 1 (4 oz. Bake 20 minutes in 375 degree oven. chopped onion 1 clove garlic.VEGETABLE MEDLEY STIR-FRY 3 tbsp. place in greased casserole and top with grated Parmesan. vegetable oil 1 sm. chopped 1/3 c.EGGPLANT-ZUCCHINI PARMIGIANA 1/2 c. sliced 4 med. sliced 2 lg. zucchini. onion and carrots. tomatoes. Mix eggplant with other ingredients. carrot. cut diagonally into thin slices 2 med. tomato paste 1 tsp.pepper and basil. Stirfry for 4 minutes. -----------------------998787 -. sliced 1 lg.) can sliced mushrooms.
drain in paper towels. and pepper. reduce heat. Makes 6 to 8 servings. rosemary. Bring to boiling. paprika 1/2 tsp. Return mixture to boiling.CHILI RELLENOS 6 (4 oz. covered. salt Preheat oven to 350 degrees. use 1/2 Monterey Jack and 1/2 Monterey Jack with jalapeno cheese. paprika. Grease shallow baking dish and make 3 layers each of chili peppers and cheese. grated (see option) 2 eggs. for 15 minutes. milk 1 c. eggplant 2 c.1/8 tsp. uncovered. pepper 1 med. starting with a layer of peppers. in 350 degree oven for 20 to 25 minutes or until heated through. Bake. tomato paste. -----------------------998789 -. -----------------------998788 -. Simmer. flour. in a medium saucepan combine chicken broth. drained 1/2 c. sharp Cheddar. Parmesan cheese. celery. Pour tomato sauce over. peel eggplant. simmer. and garlic. Spoon cottage cheese atop. pat dry. Sprinkle with Mozzarella and Parmesan cheeses. for 5 minutes. shredded Mozzarella cheese 1/4 c. Stir in chopped tomatoes. grated For tomato sauce. baking powder and salt. uncooked rice 1 can beef broth 1 can onion soup 1 1/2 cans water 1 stick margarine. Remove seeds from chili peppers. Pour over layers in baking dish. basil. Rinse and pat dry. Bake at 350 degrees for 35 to 40 minutes or until lightly browned and filling is set. In a small bowl combine eggs. Option: May use Monterey Jack cheese or for a "hotter" taste. cottage cheese. each) cans green chili peppers. Remove vegetable slices from Dutch oven. baking powder 1/4 tsp. stirring occasionally. halve slices. Simmer uncovered. milk. reduce heat. Meanwhile. for 4 minutes. melted 1 can mushrooms (optional) . all-purpose flour 1/2 tsp. slightly beaten 3/4 c.BAKED RICE 1 1/2 c. sliced zucchini 1 c. drained 3/4 lb. Place eggplant and zucchini in casserole dish. Beat with a fork until well mixed. Cut into 1/2-inch slices. onion. In a Dutch oven or large saucepan bring 1/2 inch of water to boiling. uncovered. Add eggplant and zucchini slices.
Beat egg whites until soft peaks form. milk 10 1/4 oz. stir.BROCCOLI PUFF 1/2 c. Microwave at HIGH for 3 to 4 minutes or until heated through. Worcestershire sauce 1/2 tsp. can cream of mushroom soup 1/2 tsp. Turn into a greased shallow 2 quart casserole. blend until smooth. -----------------------998793 -. Let stand. In small saucepan. soup. stirring halfway through cooking.) can condensed cream of mushroom soup 2 c. cooked and well drained 1 tsp. Add cheese and continue to cook over low heat until cheese melts. Pour sauce over hot cauliflower.Bake in covered casserole dish at 350 degrees for one hour or until broth is absorbed. -----------------------998791 -. 6 servings. thyme 2 c. Bake at 400 degrees for 20 minutes. for 10 minutes. mustard and pepper. rice. -----------------------998792 -. fold in egg yolk mixture. combine remaining ingredients except cheese. Cover and microwave on HIGH for 8 to 10 3/4 minutes. broccoli and seasonings.CAULIFLOWER WITH CHEESE SAUCE 1 head cauliflower 1/2 c. Makes 4 servings. Bake 15 minutes longer or until golden brown. Remove casserole from oven. add cheese. combine milk. Beat egg yolks until thick and lemon colored. pepper 8 oz. butter or margarine 1 (10 3/4 oz. (2 c. In glass bowl.EGGPLANT CASSEROLE . Add cheese and continue to microwave on HIGH until cheese is melted.) pkg. add 1/4 cup water. grated Cheddar cheese 4 eggs. stirring every minute during cooking. prepared mustard 1/8 tsp. Spread egg mixture over top. frozen chopped broccoli. 1 to 2 minutes. covered. chopped onions 2 tbsp. Drain liquid. cooked rice 1 (10 oz. MICROWAVE DIRECTIONS: Place cauliflower in 2 quart glass casserole. Stir in soup. separated Saute onions in butter until tender.) shredded American cheese Simmer whole cauliflower in small amount of water in covered saucepan for 15 to 20 minutes or until tender. Cook and stir until mixture is heated through.
c. Beat again. salt 1/2 c. -----------------------998795 -. milk . Bake at 325 degrees -----------------------998794 -.add bread.SWEET POTATO CASSEROLE eggs and seasoning and stir together. add milk. butter brown sugar coconut chopped nuts flour Mash sweet potatoes and margarine together. c.SQUASH CASSEROLE 6 yellow squash 1 tsp. salt 3 tbsp. into casserole and add balance of mushroom soup and for 20 to 30 minutes. Bake at 350 degrees for 30 minutes. greased casserole.1 lg. sugar 2 eggs 1/2 tsp. pieces Grated Cheddar cheese Salt and pepper Drain eggplant . c. evaporated milk 1/2 stick softened margarine --TOPPING:-1/3 1/3 1/2 1/3 1/2 c. eggplant cubed and cooked until tender 1 egg 2 or 3 slices day old bread. Sprinkle Put rest of eggplant mixture cheese. Place 1/2 in with half of cheese. broken in sm. grated sharp cheese 1 egg. cooked sweet potatoes 1 c. --POTATO MIXTURE:-3 c. c. margarine 1 c. chopped onion 1/2 c. Mix topping ingredients together and crumble over sweet potato mixture. salt and sugar to egg mixture. Fold egg mixture into potatoes. Add 1/2 can of mushroom soup. Beat eggs. beaten 1/4 c.
lemon juice 1/2 c. Bake at 350 degrees for 30 to 40 minutes. crumbled Cook squash. bread crumbs Boil chicken until tender. Grease casserole. lemon juice. then bread crumbs. mayonnaise and chicken broth and pour over chicken. onion. milk. lemon juice. or 1 chicken 2 cans asparagus (or 1 fresh bunch) 2 cans cream of chicken soup 1 tbsp. debone meat and hold out broth. Ritz crackers. lemon juice 1/2 c. Sprinkle cheese. Bake at 425 degrees for 20 to 25 minutes.ASPARAGUS CASSEROLE 4 whole chicken breasts. -----------------------998796 -. drain. instant rice 1 (8 oz. Grease casserole. -----------------------998796 -.1 c. chicken broth 1 c. mayonnaise 1 c. then bread crumbs. mayonnaise and chicken broth and pour over chicken. debone meat and hold out broth. Put half of the crumbs in buttered dish. Sprinkle cheese. Cover with remaining crumbs. mash. bread crumbs Boil chicken until tender. mayonnaise 1 c. -----------------------998797 -. put asparagus on bottom and chicken on top. Bake at 350 degrees for 30 to 40 minutes. Add margarine. grated sharp Cheddar cheese 1 c. or 1 chicken 2 cans asparagus (or 1 fresh bunch) 2 cans cream of chicken soup 1 tbsp.) jar Cheez Whiz 1 can cream of mushroom soup 1 tbsp. chicken broth 1 c. Mix soup.ASPARAGUS CASSEROLE 4 whole chicken breasts. grated sharp Cheddar cheese 1 c.BROCCOLI AND RICE CASSEROLE 1 pkg. cheese. chopped broccoli (frozen) 1 c. chopped onion . Mix soup. put asparagus on bottom and chicken on top. egg.
FRESH VEGETABLE MARINADE 1 c.GREEN BEAN CASSEROLE Mix 2 (15 oz. butter 1 tbsp. sugar 3 tbsp. blend well. 4. 2. Mix together the corn. -----------------------998799 -.CORN PUDDING 1 (16 oz. Bake uncovered at 350 degrees for 30 minutes. -----------------------998798 -. Durkee French fried onions 1. Serves 6. Combine beans. white wine vinegar 1/2 c. pepper.) can cream corn 1/2 tsp. Top with remaining onions and bake for 5 minutes. 3. vegetable oil 1/2 c. dry mustard 1 tsp. sugar 1 tbsp. Saute onion in butter. pepper 1/2 tsp. Add in the beaten eggs and milk. 3. 4.) cans cream of mushroom soup 1/2 tsp. Serves 8. dry Italian seasoning 2 tsp.) broccoli .1/2 stick butter or margarine Cook broccoli and rice according to directions. salt and pepper. all ingredients and put in a casserole dish. Bake at 350 degrees for 25 minutes. salt. salt 1 1/2 c. salt 1 sm. sugar and flour. soup. salt Pepper to taste 3 tbsp. Pour into a 1 1/2 quart casserole dish.) cans green beans 2 (10 oz. 5. nutmeg 1. flour 2 eggs (beaten) 2 c. milk 2 tbsp. 2. head cauliflower 1 bunch (1 lb. Dot with butter and sprinkle the top with nutmeg. -----------------------998800 -. Mix in 3/4 cup of Durkee onions. Bake at 325 degrees for 1 hour until firm.
milk 1 can cream corn . sugar 3 tbsp. butter or margarine. green peppers. Serves 6. vanilla 2 eggs 1 1/2 c. sliced 2 med. sour cream 6 to 8 green onions. potatoes. red onion. sour cream Crushed cayenne Salt to taste 2 tbsp. melted Combine all ingredients except butter. fresh mushrooms. In casserole dish. Add half of the sour cream and sprinkle with sugar. salt 1 tsp. hours. sugar Cook rice. chopped 1 sm. Sprinkle this with crushed pepper. shredded Cheddar cheese 1/2 c. -----------------------998802 -. spoon into a 2 quart casserole. uncooked rice 1 lb. Grate cheese and spread a layer of this over the sour cream. salt 1 c.1/2 lb.POTATO CASSEROLE Chill at least 3 6 med. filling the casserole with two layers. thinly sliced and separated into rings Mix first six (6) ingredients and pour over vegetables. -----------------------998803 -.CORN PUDDING 1/2 c. Yield 6 to 8 servings. sharp cheese 1 pt. Pour butter over top and bake at 400 degrees about 25 minutes or until lightly browned on top. Bake at 350 degrees for 30 minutes until very hot and cheese is melted. put a layer of this cooked rice. -----------------------998801 -. Repeat. cornstarch 1/8 tsp.SOUR CREAM RICE 1 c. cooked and grated 1 1/2 tsp. chopped 1 c.
Add 8 potatoes slices to the bag. Serve hot. slivered almonds Cook 2 packages chopped broccoli. Bake at 375 degrees for 30 minutes. Remove from heat. Bake 400 degrees for 30 minutes 4 sm. -----------------------998804 -. or brown. melted 1/4 c. Add almonds for garnish.SQUASH CASSEROLE 1 tbsp. cooking oil 3 tbsp. Serves 6 to 8. flour 2 tbsp. garlic salt. garlic salt 1/4 tsp. Pepperidge Farm stuffing crumbs 1/2 c. Arrange potatoes in baking pan. Spray a 7x11 inch baking pan with non-stick coating. Shake to coat. grated Parmesan cheese 1/2 tsp. In a plastic bag mix together Parmesan cheese. paprika 1/8 tsp. Bring 1 cup water to boil and melt margarine. margarine 2 tbsp. uncovered. Repeat with remaining potatoes. Drain. brown sugar 1 lg. Brush cut surfaces of potatoes lightly with melted margarine. 25 to 30 minutes. baking potatoes (about 1 lb.OVEN FRIES . in a 400 degree oven until tender. chopped broccoli 1 stick margarine or butter 1 can Campbell Cheddar cheese soup 1/2 pkg. Potatoes will not be completely coated.CHOPPED BROCCOLI 2 pkgs.Low Fat Melt into mixture.) 1 tbsp. green pepper 1 lg. Cut each potato lengthwise into 8 slices. Place in greased baking dish. Makes 3 or 4 servings. paprika and onion powder. onion powder (optional) Non-stick spray coating Scrub potatoes thoroughly. -----------------------998806 -. Add crumbs.1/2 stick butter or margarine Mix ingredients as listed. mix and spread over the broccoli and cheese. onion . margarine. Cover with Cheddar cheese soup. -----------------------998805 -. Bake.
sugar 3 eggs 1/2 c. pecans 1/4 c. *For buttered crumbs. milk 1/2 stick margarine 1 tsp. sugar 1 can evaporated milk Salt 2 tbsp. flour Mix first 6 ingredients.SWEET POTATO CASSEROLE 3 lg. vanilla flavoring Mix eggs. Top with next 4 ingredients. butter 1 can corn (drain 1/2 of liquid) 1 tbsp.CORN PUDDING 2 eggs 1 tbsp. Drain. ending with tomato mixture on top. Put layer of cooked squash and layer of tomato mixture in casserole. Bake for 30 minutes at 350 or until brown. Pepperidge Farm Dressing crumbs adds flavor. Add remaining ingredients. mashed 1 c. Serves 8. -----------------------998809 -. Pour into buttered dish. Saute green pepper and onion in margarine and cooking oil.1 can drained tomatoes 6 med. brown sugar 1/2 stick margarine 1/2 c. add flour and brown sugar and stir until blended. vanilla --TOPPING:-1 c. flour and sugar together. cooked sweet potatoes. Bake in glass container in oven at 350 degrees for 40 minutes or until pudding is firm in center. flour 1 c. *Top with buttered bread crumbs and Parmesan cheese (or a little grated Cheddar cheese).EASY CORN PUDDING . -----------------------998808 -. -----------------------998807 -. Bake 30 minutes at 350 degrees or until brown. yellow squash Salt and pepper to taste Slice squash in circles and cook until tender in salt water. Add tomatoes and cook until thick.
milk Spray Pam in a 13x9 baking dish. Cook the frozen broccoli as directed on package.FRESH CUCUMBER . Repeat all the layers again. slightly beaten 1/4 c. each instant coffee powder and dry mustard 1 tbsp.) pkgs. then put a layer of broccoli in pan. coffee powder. Bake at 350 degrees 40 to 45 minutes. frozen broccoli 1 (6 oz.) cans sliced water chestnuts 1 1/2 (8 oz. Put in the milk and top with remaining cheese. Turn into individual bean pots or casserole dishes. 12 oz. packed brown sugar 1 tsp. a layer of water chestnuts. layer of cheese. -----------------------998810 -.) cans cream of mushroom soup 2 tbsp.) cream style corn 1 egg. lemon juice In a bowl. then spread a can of the soup. sherry or rum 2 tbsp. -----------------------998812 -.BOURBON BAKED BEANS Turn into greased casserole. Makes 4 servings.) pkgs. bourbon.1 can (1 lb.) can Durkee French Fried Onion Rings 2 (8 oz. sugar Combine all ingredients and blend well. layer of onion rings. 325 degree oven about 35 to 40 minutes.BROCCOLI CASSEROLE 2 (16 oz. shredded cheese 1 1/2 (10 3/4 oz. mustard and lemon juice.) can baked beans 1/3 c. Bake in 350 degree oven for 30 minutes. bourbon and brown sugar. mix eggs. evaporated milk 1/4 stick butter or margarine (or less) 1 tbsp. -----------------------998811 -. Bake in 1 (1 lb.
and salsa. sour cream 1 fresh jalapeno or other hot chili pepper. salt Boil sugar. sweet potatoes. stir together the yogurt and sour cream. onion. Pour over vegetables. cored. vinegar Sm. chopped 1 sm. with skins intact . broken 8 lg. Stir again. and very finely chopped 1/4 c. cilantro. -----------------------998815 -. and when the sauce is well blended. dry mustard 1/2 c. chopped Combine: 1 c. vinegar and salt. oil 2 tbsp. refrigerator. grated raw onion 3 tbsp. grated Pour over vegetables.FRESH VEGETABLE MARINATE Cover and store in 4 stalks broccoli 1 med. sliced 3 stalks celery. vinegar 1/8 c. add the jalapeno or hot pepper. cover it tightly with plastic wrap and refrigerate for at least 15 minutes (you can store this sauce for up to 2 days). sugar 1 tsp. mushrooms. onion. Will keep indefinitely. green pepper. cauliflower.6 c. bottled salsa (hot or mild) In a bowl. seeded. sliced 1 c. sliced cucumbers 1 c. salt 1 1/2 c. rinsed. chopped fresh cilantro 2 tbsp. onions. low-fat plain yogurt 1/2 c. chopped 1 1/2 c. green pepper. Chill at least 3 hours. When the mixture is smooth. poppy seed 2 tsp.GRILLED SWEET POTATOES WITH CILANTRO SAUCE --CILANTRO SAUCE:-1 c. --SWEET POTATOES:-6 lg. -----------------------998813 -. sugar 1 c.
place the spears on the grill. and cover generously with cold water. skin down.EASY RATATOUILLE 1 eggplant. When the coals turn gray. Cut the sweet potatoes lengthwise into 8 spears each (you will have 4 dozen all together).GOLDEN HAM & CHIVE POTATO CAKE Unsalted butter. Place in a saucepan. unsmoked salt-cured ham. on a rimmed baking sheet. fresh chives. boiling potatoes. unsalted butter. Arrange the potatoes on a large platter and serve with the cilantro dipping sauce. and squash next. sliced Fresh or canned tomatoes. such as prosciutto.1/4 c. such as round whites from Maine or Long Island 1 heaping tbsp. onion. until they are charred in spots and cooked through (test them with the tip of a knife to make sure they're soft). sizzle garlic in small amount of cooking oil. Set aside. snipped with a scissors 1. softened 1 med. -----------------------998816 -. Add any spices you wish with oil and garlic. finely chopped Sea salt and freshly ground black pepper to taste Freshly grated nutmeg to taste 4 lg. sliced thinly 2 green peppers. Serve with brown or white rice. Coat the bottom and sides of the cake pan with butter. 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. eggplant. Preheat the oven to 300 degrees. mushrooms. Tomatoes at the end. olive oil Salt and freshly ground black pepper. Cook the potatoes for about 8 minutes. Can add cooked shrimp or chicken for a complete meal. egg yolks 4 oz. Brush the cut sides with oil. Add the salt and cook over moderate heat . Set them. Carrots. Peel and rinse the potatoes. coarsely chopped 1/4 c. to taste Light the grill. 2. cut sides down. sliced 2-3 onions. coarse sea salt 4 tbsp. softened (for the pan) 2 lb. Begin sauteing peppers and onions. turning them often. -----------------------998817 -.
Combine crumbs and butter. Set aside. Season lightly. and chives into the potato mixture. bacon. Add raisins and almonds and pour in dressing to desired moistness. 45 to 50 minutes. -----------------------998819 -. washed and broken into sm. bake these in nonstick muffin tins. 3.) With a wooden spoon. ham. Bake at 350 degrees for 30 minutes. As soon as the potatoes are cooked. Add carrots. and cook until the onions are soft and translucent. in a medium skillet. sliced almonds 1 jar Kraft cole slaw dressing After breaking washed broccoli into small pieces in salad bowl. the remaining 3 tablespoons butter. browned-side up (for the golden top side is the prettier). -----------------------998818 -. about 20 minutes. and the egg yolks. cooked and crumbled 1 c. and soup. pieces 1/2 lb. crumble in cooked bacon. raisins 1 c. Slice into wedges and serve warm or at room temperature. you may want to halve or quarter them before passing through the mill. Continue stirring vigorously until the butter and egg yolks are thoroughly incorporated. Fold the onions. 3 to 4 minutes. uncovered. Layer 1/2 crumb mixture in a 9 x 13 pan. Meanwhile. to a large platter. stir in the nutmeg. shredded carrots 1 c.until a skewer inserted in a potato comes away easily.SQUASH CASSEROLE 6 c. chopped onion 1 c. Pepperidge Farm herb crumbs 1/2 c. 5.) yellow squash. sliced 1/4 c. until the potato cake is firm and the top is browned.-. combine 1 tablespoon of the butter and the onions over moderate heat. The mixture will be thick and slippery. Remove the potato cake from the oven and transfer it. one at a time. 6. sour cream. Alternatively. Drain. Pass them through the fine grid of a food mill into a large mixing bowl. (3 lb. ------------------------ . melted butter Boil squash and onion 10 minutes. 4. sour cream 1 can cream of chicken soup 8 oz. (If the potatoes are large. Add squash mixture and top with rest of crumb mixture.do not boil -. Place it in the center of the oven and bake. Yield: 6 to 8 servings. bake the cake in a single 10 1/2inch round porcelain baking dish.TASTES GREAT! (BROCCOLI SALAD) 1 bunch of broccoli. drain them well. and smooth it out with the back of a spoon. VARIATION: For very pretty individual potato cakes. Transfer the mixture to the cake pan.
SAUSAGE AND ZUCCHINI SANDWICH Garlic and cheese sausage Yellow and green zucchinis Olive oil Onions Garlic Provolone cheese Red wine 1. Worcestershire sauce Cook carrots in salted water 15 minutes. sugar 1 tsp. vegetable oil 3/4 c. and place on sausage roll. vinegar 1 tsp. Brown sausages on grill. vegetable oil 1 tsp. carrots 1 med. -----------------------998821 -. This will keep for weeks in the refrigerator and marinade liquid may be used again. snipped parsley . 2. pepper 1 tsp. cook open melt Part-boil sausages in separate pan. green pepper. sliced 1 med. Slice zucchinis 1/4 inch thick. sliced and separated into rings 3/4 c. onion layer and refrigerate at least 6 hours until flavor is absorbed. Arrange layers of carrots. carrots. onion. red wine. green pepper. cider vinegar 2/3 c. Serves 12. split and place cooked zucchinis inside sausage. thinly sliced 1 can tomato soup 1 c.998820 -. and onion in bowl or container. thinly sliced 1 sm. in oil.COPPER PENNY CARROTS 3 lb. 3.MARINATED CARROTS 3 lb. sugar 1/2 c. salt 1/4 tsp. green peppers. onion. -----------------------998822 -. Serve with Italian wine. Rinse in ice water. place cheese over zucchinis. prepared mustard 1/4 c. garlic and onions. Then pour marinade over carrot. prepared mustard Salt and pepper 1/2 c.
parsley and garlic. cheese (and bacon. Stuff mushrooms. drain. Cook in boiling. French Grated sharp cheddar Buttered bread crumbs Bacon (optional) Saute onion in bacon fat. -----------------------998824 -. Parmesan cheese Mushrooms 4 tbsp. canned tomatoes 1 c. Melt butter. Serves 6-8. set aside. tomato sauce 1 c. pepper. tomato sauce. sour cream 1/4 c. (10 oz. ------------------------ . Season with sugar. drain. green pepper. spinach. Simmer for 30 minutes. at least 12 hours. green beans. sugar 1 tsp. Boil green beans in lightly salted water until tender. Top with buttered crumbs and bake in preheated 325 degree oven for 25 minutes. stirring until sugar and salt are dissolved.SPINACH MUSHROOMS 1 pkg. Mix together cooked sausage. sour cream. Jimmy Dean sausage 1 pkg. When light brown. salted water until crisp-tender. Pour over warm carrots. Combine remaining ingredients. butter Dash red wine vinegar Cook sausage and spinach as directed on package. chopped onion 2 tbsp. tomato sauce. Place alternate layers of beans. crushed 1 1/2 lb.) frozen spinach 1/2 c. salt. if desired) in a buttered casserole. 6-8 minutes. Serve with slotted spoon. diced celery 1/2 green pepper. dip mushrooms in butter and place on cookie sheet. pepper 1 bay leaf 1 tbsp. chopped parsley 1 clove garlic. chopped 1 tbsp. salt (or less) 1/2 tsp. celery.Peel and cut carrots diagonally into 1/4 inch slices. wine vinegar. Remove bay leaf and garlic. add tomatoes. Bake in 350 degree oven for 15 minutes or until golden brown. bacon fat 2 c. -----------------------998823 -. stirring frequently. Refrigerate.GREEN BEAN CASSEROLE 1 c. cheese. bay leaf. covered.
cook until vermouth boils down. sour cream 1 tbsp. fresh lobster meat (may substitute crabmeat) 2 scallions. Scoop out inside of potatoes. grated Parmesan 1/4 c. add plenty of fresh-ground pepper. put in mixing bowl. saute about 3 minutes. blend together.998825 -.STUFFY ROOMS (OR STUFFED MUSHROOMS) 1 pkg. turn burner to medium high. until it's heated through. sprinkle with remaining Parmesan cheese. add mushrooms. add the lobster mixture. Mix in sour cream. Stuff potatoes with mixture. Chop up stems in food processor. guyre or Swiss cheese 1/4 c. Parmesan cheese and bread crumbs. seasoned bread crumbs 2 tbsp. fresh Parmesan cheese 1/2 c. onion 1/4 c. Meanwhile chop lobster meat into bite-size pieces. add scallions and 1/4 cup of Parmesan. Place in caps and microwave 7 minutes on #7 or medium high. Meanwhile.LOBSTER STUFFED POTATO 6 baking potatoes 1/2 c. add sour cream to potatoes and hand mash together. Microwave 2 minutes on #7 or medium high -. mix together. In skillet.stir and microwave 3 more minutes at same temperature. Set aside. finely chopped 1 pt. yellow onion 2 cloves garlic (diced) 8 oz. fresh mushrooms 1 lg. Set aside.BAKED APPLE & CARROT CASSEROLE . -----------------------998827 -. about 15 minutes. Add to saute mixture. saute onion and garlic until transparent. add the cheddar and Gruyere cheese. add beaten egg. in about 2 tablespoons butter. lg. mushrooms 1 sm. Bake in 350 degree oven until golden brown. saute 3-5 minutes. cheddar (white cheese) 1/4 c. leaving 1/4 inch of potato in skin. vermouth Fresh ground black pepper 1 egg (beaten well) Bake potatoes for 45 minutes in 400 degree oven until tender. of fresh. sour cream 1/2 c. add the vermouth. Chop up onion and add to bowl. Add margarine. margarine Wash mushrooms and take off stems. -----------------------998826 -.
Bake at 350 degrees for 45 minutes. then rinsed again. use clarified butter. The ideal fat for cooking potatoes in this manner is goose or duck fat. -----------------------998828 -. orange juice Place half the apples in greased 2 quart baking dish and cover with half the carrots. Although the potatoes are cooked in only 1 tablespoon of fat. quartered. Spread into 9 x 12 pan. corn flakes. 1 lb. and thinly sliced 2 c. peeled. melted can cream of mushroom soup (16 oz. a rustic civet (game stew). rinsed. melted Mix first 5 ingredients together. the resulting flavor is deliciously rich. And be sure not to season the potatoes until they are thoroughly browned. Mix corn flakes and 2 tablespoons butter. Lacking that. -----------------------998829 -. In this recipe. At first I thought they'd been deep fried. and these golden potatoes. Mix brown sugar. Repeat layers and pour orange juice over top. sm. flour Salt to taste 3/4 c. or they will become soggy. butter. round red-skinned potatoes 1 tbsp. But this method offers terrific flavor and considerably fewer calories. crumpled tbsp. at the home of Joel Robuchon's cousin. goose fat (or clarified butter) 1 plump fresh garlic clove. Select small potatoes of equal size. cooked carrot slices 1/2 c. who raises lambs and goats on a lovely little farm not far from Poitiers. minced Sea salt to taste . the potatoes should be peeled. We lunched on homemade quiche.) bag frozen hash brown potatoes stick of butter/margarine. they tasted so rich and crunchy. cooked. shredded cheddar cheese c. so that the starch is eliminated. brown sugar 2 tbsp. the final rinsing will prevent the potatoes from sticking to the pan.6 apples.) container sour cream lb. pour over potatoes. flour and salt and sprinkle half the mixture over the carrots.POTATO CASSEROLE 1 1 1 1 1 2 1 (16 oz. Bake at 350 degrees for approximately 30-45 minutes. so that they will cook quickly and evenly.CRISPY SAUTEED POTATOES I first sampled these potatoes at a lunch in the Poitou region. salad from the garden. Serves 6.
add the potatoes and brown thoroughly on one side before tossing to brown another side. drained and quartered 1 c. chopped pimiento Simmer. Add the garlic and cook for 1 minute more. Garnish. bring to boil. chopped onion 2 cloves garlic. chunks 1/3 c. heat the fat over moderately high heat. vinegar 2/3 c.BROCS OF LUCK! (BROCCOLI Drain and serve.1. 40 minutes or until potatoes are tender and golden brown. Yield: 4 servings. Transfer the potatoes to a serving bowl. -----------------------998830 -. Cook until the potatoes are thoroughly browned and offer no resistance when pierced with a fork. rinse.ONION ROASTED POTATOES 1 env. each: sugar. Makes about 8 servings. Rinse again in several changes of cold water. 10 minutes. ripe pitted olives. In large plastic bag. olive or vegetable oil Preheat oven to 450 degrees. discard bag. Be patient and resist the urge to intervene. if desired. 8 oz. -----------------------998832 -. about 15 minutes in all. In a large skillet. sliced 1 (16 oz. and serve immediately. cover and chill several hours. drained 1 (14 oz. and quarter the potatoes.) can carrots. and dry thoroughly with a thick towel. Lipton onion recipe soup mix 2 lb.MARINATED MUSHROOMS & VEGETABLES 2/3 c. but do not allow it to burn. uncovered.) can artichoke hearts. oregano 1/4 tsp. add all ingredients. Set aside. all-purpose potatoes. salt. stirring occasionally. Stir to coat. -----------------------998831 -. Peel. pepper Combine in saucepan. fresh mushrooms. cut into lg. sliced celery 1/4 c. Close bag and shake until potatoes are evenly coated. Bake. (7 cups) CASSEROLE) . halved 1 c. minced 1 tsp. with chopped parsley. oil 1/4 c. When hot. 2. Empty potatoes into shallow baking or roasting pan. season with salt. basil.
------------------------ . Or you can refrigerate and bake later for 1 hour at 325 degrees. Add eggs and stir in gently. Bake in 325 degree oven for 40 to 45 minutes. Stir drained broccoli into sauce.2 pkgs. flour 1/2 c. thawed and drained 3 eggs. well beaten 1 sm. Stir in flour and water and keep stirring until thickened. of water 1/4 c. jar of Cheez Whiz 1/2 c. crushed Ritz crackers Saute onion in butter. butter 2 tbsp. Put in greased baking dish and sprinkle with crackers. frozen chopped broccoli. Stir in Cheez Whiz and take off heat. chopped onion 6 tbsp.
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