P. 1
450 vegitablES

450 vegitablES

|Views: 8|Likes:
Publicado porSukant Patro

More info:

Published by: Sukant Patro on Sep 26, 2010
Copyright:Attribution Non-commercial


Read on Scribd mobile: iPhone, iPad and Android.
download as PDF, TXT or read online from Scribd
See more
See less






  • 998528 -- FRESH CUCUMBERS
  • 998530 -- CUCUMBER CHUNKS
  • 998531 -- CANNED ZUCCHINI
  • 998535 -- RED HOT CUCUMBERS
  • 998538 -- CRACKLY CORN
  • 998539 -- HERBED TOMATOES
  • 998544 -- DILL CUCUMBERS
  • 998546 -- CUCUMBERS
  • 998547 -- ICED CUCUMBERS
  • 998550 -- SUN DRIED TOMATOES
  • 998552 -- SPICY CABBAGE
  • 998559 -- ACORN SQUASH
  • 998571 -- SPINACH
  • 998573 -- ZUCCHINI BISQUE
  • 998579 -- TOMATOES LUTECE
  • 998592 -- HAWAIIAN CABBAGE
  • 998595 -- CUCUMBER SPLIT
  • 998599 -- COOL AS A CUCUMBER
  • 998604 -- CUCUMBER VELVET
  • 998607 -- CREAMY CUCUMBERS
  • 998611 -- DIJON CUCUMBERS
  • 998613 -- HERBED TOMATOES
  • 998623 -- CABBAGE NORWAY
  • 998626 -- SESAME CUCUMBERS
  • 998628 -- CABBAGE BORSCHT
  • 998633 -- SPICY TOMATOES
  • 998636 -- VICHYSQUASH
  • 998639 -- SOUR CREAM CUKES
  • 998645 -- CABBAGE DE LUX
  • 998647 -- ZUCCHINI BISQUE
  • 998648 -- ZUCCHINI TOSS
  • 998650 -- BROCCOLI ROYALE
  • 998651 -- COUNTRY CABBAGE
  • 998655 -- TEXAS CABBAGE
  • 998658 -- COLD CUCUMBER
  • 998664 -- "POLISH" TOMATOES
  • 998665 -- SQUASH BISQUE
  • 998666 -- ARTICHOKE
  • 998668 -- ZUCCHINI ROMA
  • 998669 -- CABBAGE CREOLE
  • 998670 -- MOE'S SCALLOPED CORN
  • 998677 -- SMASHING SQUASH
  • 998680 -- CAULIFLOWER
  • 998683 -- STIR-FRY ZUCCHINI
  • 998685 -- BAKED ZUCCHINI
  • 998687 -- BROCCOLI HOT DISH
  • 998692 -- BAKED BEANS
  • 998694 -- PICKLED BEETS
  • 998695 -- BROCCOLI BALLS
  • 998703 -- BAKED MUSHROOMS
  • 998716 -- GREEN RICE
  • 998723 -- CORN CHOWDER
  • 998724 -- ASPARAGUS OMELET
  • 998728 -- STUFFED CABBAGE
  • 998730 -- CREAMED SPINACH
  • 998731 -- SPINACH BALLS
  • 998732 -- VEGETABLE MEDLEY
  • 998738 -- CAULIFLOWER
  • 998739 -- BROCCOLI SOUFFLE
  • 998740 -- BAKED HASH BROWNS
  • 998746 -- POTATO CASSEROLE
  • 998752 -- CARROTS
  • 998753 -- HOPPIN' JOHN
  • 998754 -- SKILLET CABBAGE
  • 998756 -- CORN PUDDING
  • 998762 -- LIMA BEAN-BACON BAKE
  • 998765 -- RED BEANS AND RICE
  • 998770 -- BROCCOLI-CORN BAKE
  • 998772 -- STUFFED TOMATOES
  • 998775 -- SQUASH SUPREME
  • 998776 -- SUMMER SQUASH
  • 998779 -- OKRA CASSEROLE
  • 998780 -- OKRA GUMBO
  • 998781 -- FRIED OKRA
  • 998788 -- CHILI RELLENOS
  • 998789 -- BAKED RICE
  • 998792 -- BROCCOLI PUFF
  • 998795 -- SQUASH CASSEROLE
  • 998799 -- CORN PUDDING
  • 998801 -- POTATO CASSEROLE
  • 998802 -- SOUR CREAM RICE
  • 998803 -- CORN PUDDING
  • 998804 -- OVEN FRIES - Low Fat
  • 998805 -- CHOPPED BROCCOLI
  • 998806 -- SQUASH CASSEROLE
  • 998808 -- CORN PUDDING
  • 998816 -- EASY RATATOUILLE
  • 998818 -- SQUASH CASSEROLE
  • 998828 -- POTATO CASSEROLE

998524 -- CANNED



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

-----------------------998530 -- CUCUMBER CHUNKS

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

onion slices Mix together the following and pour over cucumber mixture: 2 tbsp.) red hots 10 c. Pour off syrup into pan and reheat to boil and pour over rings for 3 mornings. Cook. water 1 pkg. On 4th morning. fresh cut sweet corn 1/2 lb. celery seed 2 c.Cut 2 unpared medium zucchini lengthwise in half. slice and core cucumbers. Heat and simmer 2 hours.REFRIGERATOR CUCUMBERS 7 c.SPECTACULAR SWEET CORN Eat immediately. Put: 2 c. Like Red Apple Rings. Mix cucumbers in this. delime 8 1/2 qts. Let stand 24 hours. chopped 1 c. 20 c. sugar 8 sticks cinnamon Drain. sugar 1 c. cider vinegar 1 tbsp. alum 1 sm. bottle of red food coloring Add water to cover.RED HOT CUCUMBERS 2 gal. Makes 4 servings. sliced cucumbers 1 green pepper. butter 1 pt. Keep refrigerated. -----------------------998535 -. Brush with melted butter and sprinkle with dill weed. Drain and add: 1 c. vinegar 1 tbsp. -----------------------998537 -. heat everything and put into jars. cucumbers 2 c. unpeeled. water Peel. canning salt Pack in jars and store in refrigerator. (13 or 16 oz. cider vinegar Bring to boil and pour over rings. covered in 1 inch boiling salted water 12 to 15 minutes or until tender. 2 c. Drain rings and wash in cool water. drain. Pour cold water over rings and soak 3 hours. -----------------------998536 -. Put lid on pan and let set overnight. half and half .

Bake at 200 Pour over 8 cups popped popcorn. To serve. -----------------------998539 -. chill 3 hours. spooning dressing over a few times. salt Toss gently to coat corn. if desired. salad oil 1/4 c. Combine oil and vinegar. tarragon vinegar Place tomatoes in bowl. drain. peeled and sliced 1 tsp. vanilla tsp. degrees for 1 hour. sprinkle with seasonings and herbs. snipped chives 2/3 c. heat corn and add salt and a bit of sugar. Place in a 325 degree oven. -----------------------998541 -.HERBED TOMATOES 6 ripe tomatoes. butter c. -----------------------998540 -. Pack in jars. enough to cover. Cook 1 hour stirring every 15 minutes. Pour boiling water over. finely snipped parsley 1/4 c. Cold pack until water starts to bubble inside jars. dark corn syrup tsp.SOUR CREAM CUCUMBER . Remove from heat. Drain off dressing and pass with tomatoes. dried thyme or marjoram. Let stand 1 hour or longer. Put handful of salt over top.CRACKLY CORN 1 1/4 1/2 1/2 1/2 c. -----------------------998538 -.CANNED GREEN TOMATOES Slice green tomatoes and put in crock. Fill jars with boiling water. freshly ground pepper 1/2 tsp. Remove from oven and cool down by placing roaster in the sink filled with ice water. sugar c.Put corn in large roaster. salt 1/4 tsp. Cover. crushed 1/4 c. Add the butter and the half and half. Drain. When cool. package and freeze as soon as possible. pour over.

cucumbers Mix mayonnaise (NOT salad dressing) and vinegar. place in hot oil and fry until golden brown. Peel and slice cucumbers and add to mixture. Cover with boiling water. Fold in 3 cups chopped cucumbers.1/4 c. for plain greens or sliced tomatoes. -----------------------998542 -.CANNED GREEN TOMATOES Green tomatoes Boiling water Salt Wash as many green tomatoes as you want to can. 1 teaspoon for quart jars). To Cook: Open jar and discard liquid. vinegar Salt Pepper Garlic powder Onion powder 3 lg. Water bath for 30 minutes until sealed. Slice and place in sterile wide mouth jars. sour cream 1 tsp. Let cucumbers marinate for at least 2 hours before serving. -----------------------998544 -. Add salt (1/2 teaspoon for pint jars. crushed celery seed Chopped dill Chopped cucumbers Chill when time to serve.DILL CUCUMBERS Also good topping 1 grape leaf 1 sprig of dill 1 clove garlic 1 tsp. salt Cucumbers .FRESH CUCUMBERS WITH SOUR CREAM 1 c. mayonnaise 1 tsp. Mix next 4 ingredients to taste. -----------------------998543 -. Batter green tomatoes in cornmeal or flour (your choice).

each mustard & celery seed Pour over cold cukes and store in covered jar in refrigerator. sliced onions 1 tbsp. sliced onions 2 c. Put in a glass jar. turmeric . onions. Use as wanted. to five days. sliced (don't peel) 6 med. cukes 1 green pepper 1/2 c. sugar 1/2 c. white sugar 3 c.CUCUMBERS Ready in three 6 c. Screw on lids tight. May use in 3-4 days.ICED CUCUMBERS 4 qts. When cold. sliced cucumbers 1 c. sugar 1 c. -----------------------998545 -. Pour over onions and cucumbers. Fill jar with slices or strips of firm cucumbers. 1 c. vinegar and salt. salt Mix and refrigerate overnight. drain. salt 5 c. cucumbers. Stir until sugar is dissolved. garlic and salt.REFRIGERATOR CUKES 4 c. -----------------------998546 -. mustard seed 1 1/2 tsp. put in refrigerator.In bottom of each jar place grape leaf dill. Keep in refrigerator. -----------------------998547 -. vinegar 1/2 tsp. salt Mix together sugar. sliced thin 1 clove garlic 1 green pepper 1 red pepper Crushed ice 1/2 c. celery seed 2 tbsp. Fill jar with boiling water. vinegar 1 tbsp. vinegar 1 1/2 tsp.

Rinse. salt Combine 4 marinade ingredients and pour over vegetables. Salt on both sides and let sit for 30 minutes. sugar 1/2 tsp. turmeric. mustard seed. drain good. stir up good. salt 1 tsp. Place in sun for several hours.Put cucumbers. brown or white vinegar Put all of the ingredients into a large glass jar and stir until juicy.REFRIGERATOR CUCUMBERS 7 c. -----------------------998548 -. Seal up in sterilized jars and lids. Let stand for several hours in refrigerator. about 1/4 inch thick. Let stand in refrigerator for a few hours (or a few days). Run the tines of a fork lengthwise down each cucumber so that you make little grooves all along the circumference. to eat after a day or two. Lay on foil covered baking sheets. celery seed 2 c. water 3/4 c. Cover lightly with cheese cloth. green and red peppers together. onions. Put in glass serving dish and sprinkle with fresh parsley. let stand 3 hours.SWEET SOUR CUCUMBERS Ready Peel 2 large cucumbers. Slice horizontally. Or make marinated sun dried tomatoes by placing tomatoes in jars . vinegar. Slice very thin into a large bowl. turning occasionally until desired dryness is achieved. Put sugar. garlic. When covered with marinade this keeps well for 2 weeks covered in refrigerator. celery seed on to boil. Cover with salted water (a teaspoon or so to amount of water needed to cover). -----------------------998549 -. add top ingredients and boil until cucumber slices are transparent. sugar 1 c. Drain and add 1 very thinly sliced large onion. After 3 hours. white vinegar 3/4 c. drain.SUN DRIED TOMATOES Wash and stem ripened tomatoes. Cover with the following marinade: 1 1/2 c. chopped green pepper 1 c. Store in jars in a cool pantry. At serving time. -----------------------998550 -. Add crushed ice and 1/2 cup salt. sliced onions 1 tsp. May be kept in refrigerator for weeks. sliced cucumbers (may be peeled or not peeled) 1 c.

Makes 8 to 10 servings. Cover pan well with aluminum foil. salt 1/2 tsp. Low in fat. set aside. garlic. set aside. 1/2 cabbage and 1/2 cheese. -----------------------998551 -. This will look like Italian lasagna. raw rice 1 cabbage (about 2 lb. Intensely flavorful. bell pepper. chopped 1/2 bell pepper. Saute vegetables in butter flavor Pam on very low heat. can Rotel tomatoes with green chives 1 (8 oz. Bake covered for 1 1/2 to 2 hours in oven at 350 degrees. oregano 18 oz. onion. pepper 1/2 tsp. onion. Can be frozen. Serve over toast. When completed. then tomatoes and bring to a rapid boil. pasta or rice.). In buttered 9x13x2 inch pan. diced 1 sm. tomato sauce. Reduce heat and simmer until liquid begins to thicken. shredded 1 c.SPICY CABBAGE 1 lb. Enjoy. Repeat layer.SUN DRIED TOMATOES WITH BASIL & PASTA . layer 1/2 meat mixture. Fry in small amount of light oil. ground turkey 1 sm. Add sauteed vegetables to turkey. chopped 1 tsp. cut or grate cheese. and rice) together thoroughly in a bowl and set aside. ending with cheese. -----------------------998552 -. remove from fire and set aside. diced 1 clove garlic 1 #2 can whole tomatoes Butter flavor Pam Brown ground turkey and drain. Mix the next 3 ingredients (tomatoes. dried tomatoes add snap to salads and breads. chopped 6 tsp. Mix together all fried ingredients (first 7) and tomatoes and rice mixture real well. Shred cabbage.with olive oil. ground beef 1 lg. grated American or Cheddar cheese Fry together first 7 ingredients after mixing them well together.) can tomato sauce 1/2 c.GROUND TURKEY WITH TOMATOES 1 lb. -----------------------998553 -. garlic and basil and 3 tablespoons vinegar per quart. Also can be moistened to make sandwiches.

sharp cheese. penne pasta 8 plum tomatoes 1/2 c. chopped 8 oz. 3-4 seconds. Mash cheese into sauce. Cook over medium heat 3 minutes. Toss tomatoes and olives in with penne mixture. Slice plum tomatoes lengthwise in 1/8 inch pieces. garlic and basil. pressed 1 c. pasta Mix tomatoes. Cook pasta. fresh basil. -----------------------998554 -. Heat tomatoes and olives together in separate skillet. Place them in a food processor with garlic. water 1 tbsp. sliced Kalamata olives (optional) 1 lb. grated 2 tbsp. sun dried tomatoes. salt 1/2 c. Stir and keep warm on stove. Brie cheese. chopped 1/4 c. -----------------------998555 -. ------------------------ . balsamic vinegar Wash and dry basil leaves. when done. olive oil and vinegar. Add olives. slivered with oil 1/3 c. add remaining ingredients. peeled 1 tbsp. Serve with freshly ground pepper and grated cheese. uncooked grits 4 c. Pit and slice olives. olive oil 2 to 4 cloves garlic. olive oil 1 tbsp. rind removed. Cook penne in boiling water. drain. Let sit at room temperature for about 3 hours.PENNE WITH BASIL.BAKED GARLIC CHEESE GRITS 1 c. butter 1/2 lb. PLUM TOMATOES & SALT CURED OLIVES Pour into 1 lb. Add basil mixture to penne. greased casserole dish. Worcestershire sauce 2 or 2 shakes garlic powder Cook grits in salted water. oil.8 oz. Toss with sauce while pasta is hot. salt cured olives (black) 1 bunch fresh basil 3 cloves fresh garlic. Process until smooth. Bake in 350 degree oven for 20 minutes.

Remove florets from cauliflower. chopped tomatoes 1/4 c. freshly grated Romano cheese 2 tsp. drain in colander and set aside. Toss to blend. vinegar. Add pasta.ZITI WITH SUN-DRIED TOMATOES WITH MOZZARELLA 2 c. pepper. -----------------------998557 -. Add 1 tablespoon salt and the cauliflower florets. minced Italian parsley leaves (garnish) Freshly grated Romano cheese (for serving) 1. first course. Reserve liquid for cooking pasta. margherita (narrow rippled noodles) 1 tbsp. Mozzarella. In a shallow bowl. dry bread crumbs 1 tsp. oregano 8 oz. pepper 1 clove crushed garlic 1/4 tsp. Boil until barely tender when tested with a fork. Mozzarella. salt. olive oil 1 tbsp. bread crumbs. transfer florets to a colander. olive oil 1/2 c. main course. diced 6 sun-dried tomatoes.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. Serves 6. combine flour. rinse under cold water and drain well. 2. being sure each piece is well coated. Wash thoroughly in lukewarm water. including about 1 inch of stem. 3. oil. 1 lg or 2 sm.998556 -. 1 teaspoon salt and pepper.) 1 tbsp. . Cook pasta. minced 2 tbsp. salt 1/2 c. chopped basil Serves 4. freshly milled black pepper 1/2 c. Bring 6 quarts of water to a boil. heads cauliflower (about 3 lbs. Break or cut into 1 inch pieces. heated (see note) 1/2 c. thinly sliced 1 lb. wondra flour 1/2 c. Dredge florets in flour mixture. ziti 1 c. olive oil 4 cloves garlic. combine tomatoes. With a skimmer or slotted spoon. salt 1/2 tsp. sun-dried tomatoes and basil. Easy to prepare and satisfying for the heartiest appetite! Serves 4. In large bowl. garlic and oregano. about 5 minutes. chicken broth. red wine vinegar 1/4 tsp. salt 1/4 tsp.

Add pasta and cook until al dente. cucumbers. Mix half of the cauliflower and any of the browned fragments stuck to the bottom of the pan with the pasta. toss well again. Add garlic. Stir into cucumbers. Note: If you do not have chicken broth. Serve immediately or refrigerate. Spoon remaining cauliflower on top and garnish with minced parsley. salt 3/4 c. sugar and pepper.Arrange in a single layer on a large platter. 6. In a 12 inch skillet. Place 1/4 cup brown sugar in each half of squash and then place a patty of sausage on top of the brown sugar. turn heat to low and saute' until lightly golden. Scoop out the shells and mix with melted brown sugar. sausage Heat oven to 350 degrees. Serve immediately with additional grated Romano cheese. Sprinkle with salt. transfer to a bowl containing 1 tablespoon olive oil and toss quickly. or until tender. vinegar 1 c. heated chicken broth and Romano cheese. In a small bowl combine sour cream. chopped dill or dill seed 1 1/2 tsp. add vinegar and water to cover cucumbers. pressing the garlic flat in pan with the back of a wooden spoon. sour cream (dairy) 1 tsp. -----------------------998559 -. set aside.CUCUMBERS IN SOUR CREAM 4 med. serve with sausage. turning with spatula. -----------------------998560 -. scoop out seeds. dill.) Place florets in pan and saute' over medium heat.SQUASH . 5. Place on a muffin pan (cut side up). 4. thinly sliced 3/4 c. Let stand 30 minutes. discard. remove garlic and drain on paper towel. Add sauteed garlic.ACORN SQUASH 2 acorn squash 1 c. -----------------------998558 -. the cauliflower and pasta must be done at the same time so that the florets will still be crispy when tossed with the pasta. Drain. brown sugar 1 lb. Cook for 30-45 minutes. don't be concerned if florets break apart while frying. sugar dash of pepper Place cucumbers in medium bowl. until golden and crisp on all sides. water 1 tsp. heat 1/2 cup olive oil over medium heat until haze forms. (If you are not a garlic lover. With a slotted spoon. Cut squash in half. Meanwhile. return water in which cauliflower was cooked to a boil. Drain pasta in a large colander. remove 1/2 cup of the pasta water before draining and substitute for broth.

bacon. Velveeta cheese Salt and pepper Cut squash into slices and boil until tender. cucumbers 1/2 c.CREAMED CUCUMBERS 2 med. diced 1 c.CREAMED CUCUMBERS . artificial sweetener Cut broccoli and cauliflower into small pieces and combine with onion and cheese. Chop chiles and add corn. Sedan -----------------------998562 -. Mix dressing and refrigerate. onion.Squash Canned corn Small can green chiles 1/4 lb. Soak in salt water for 1/2 hour. -----------------------998563 -. Add salt and pepper. grated cheese 1/2 lb. vinegar 2 tbsp. Drain and squeeze out excess water. red onion. chiles.BROCCOLI . -----------------------998561 -. sugar 1 med. sweet cream 1/3 c. Mix other ingredients. salad dressing 3 tbsp. Refrigerate. Add crisp bacon and dressing to chilled mixture. and cheese to squash. Stir on medium heat until cheese melts. Cut bacon when ready to serve. Pour over cucumbers. thinly sliced Peel and slice cucumbers and onions.CAULIFLOWER 1 head broccoli 1 head cauliflower 1 med. wine vinegar 1/4 c. fried --DRESSING:-3/4 c. or 3 pkgs.

sour cream Slice cucumbers very thinly. lemon juice 3/4 c. Then add sour cream by spoonfuls. -----------------------998564 -. so you are draining off accumulated salty water. sugar Peel cucumbers leaving some green. cucumbers sour cream sugar finely chopped chives chopped dill.CUCUMBERS IN SOUR CREAM 6 lg. Mix remaining ingredients and pour over cucumber slices.CUCUMBERS IN SOUR CREAM 2 cucumbers. sugar Beat eggs. 1 tsp. Chill and serve. 1/2 c. cucumbers 2 tbsp. evaporated milk 1/4 c. sour cream 4 tbsp. Serves 2 or 3. -----------------------998566 -. lemon juice. Better if refrigerated and hour or more. 2 tsp. to taste 3 tbsp. 1 tsp. vinegar 2 tbsp. salt 4 tbsp. When cucumbers are well drained. onion. and sour cream until smooth. Pour over cucumbers and stir until mixed. Serves 4 to 6. Then take cheese cloth or cloth napkin and squeeze handfuls of cucumber in it. -----------------------998565 -. vinegar. then add sugar. Add salt. sugar 4 tbsp. vinegar Salt and pepper.POLISH CUCUMBERS IN SOUR CREAM 2 lg. if desired . vinegar and ground pepper. sliced 1 lg. Mix lightly otherwise it gets too foamy. sliced & separated in rings 1 pt. Mix well. Cover and set in refrigerator for at least 1 hour (or up to 24 hours).2 sliced cucumbers 1 c. vinegar Ground pepper to taste 1 c.

well. salt 1 tsp. salt Dash of pepper A little lemon juice or vinegar Peel and slice cucumbers very thin. sliced thin. let stand for 20 minutes. cucumbers. dill then salt cucumbers. -----------------------998569 -. sliced thin 1 Bermuda onion. Add a little lemon juice or vinegar. sliced thin 1 c.CREAMED CUCUMBERS 2 cucumbers. Let stand a few minutes. Drain and plunge cucumbers into ice water. Then mix with sour cream mixture. thawed Slice cucumbers and onions. mayonnaise 2 tbsp. Cool Whip. Place in refrigerator for half hour to chill. pepper 2 tbsp. sour cream 2 tbsp. sugar 1/8 tsp. vinegar 3 tbsp. and add sour cream. Mix sour cream with sugar. -----------------------998568 -. Better to mix ahead of your meal. Chill.BROCCOLI . pepper. vinegar 1/2 tsp. Combine remaining ingredients and gently mix with cucumber and onion slices. then drain again. sugar 1 tbsp. Slice onions thin. sugar Salt & pepper Squeeze cucumbers to get liquid out. Serve very cold. -----------------------998567 -.1 tsp. salted About 1 glass sour cream 1 tbsp. chives. cider vinegar . mix together. Cover with boiling water.CUCUMBERS IN SOUR CREAM 3 lg.CAULIFLOWER TOSS 3 slices bacon --DRESSING:-1/2 c.

add 1 peeled and sliced cucumber. of course.SPINACH 1 lb. Serve as a relish or side dish. Tomatoes given the above treatment will mark time in the refrigerator quite happily for several days without the cucumber. While still hot. Makes 4 to 6 servings. then crumble. Allow to cool. raisins 1/4 c. in small bowl. Chop very fine. Add olive oil. salt 4 1/2 tsp. Slice mushrooms very thin. add to spinach. toss lightly. cold water Place over heat and bring to a boil. set aside. -----------------------998570 -. -----------------------998571 -. combine all salad ingredients and crumbled bacon.FIRE AND ICE TOMATOES Skin and quarter 6 large ripe and firm tomatoes. Place in a bowl and submerge in the following sultry sauce: Mix: 3/4 c. In large bowl. mustard seed 1/2 tsp. Slice 1 large green pepper into strips and slice 1 red onion into rings. ------------------------ . Add vinegar to taste. sunflower seeds. cauliflower florets 2 c. green onions. one teaspoon at a time. red pepper 1/8 tsp. sugar 1/8 tsp. celery salt 1 1/2 tsp. Meanwhile. shelled In small frying pan. sliced 1/4 c. black pepper 1/4 c. Cool. then boil furiously for only 1 minute. Add slivered Parmesan cheese (do not use grated Parmesan cheese unless necessary). Serve at once. blend all dressing ingredients with wire whisk. spinach 4 or 5 fresh mushrooms Slivered Parmesan cheese Virgin olive oil Garlic red wine vinegar Wash and drain spinach.--SALAD:-2 c. cook bacon until crisp. pour over the tomatoes. toss lightly to coat. tossing until spinach looks wet. vinegar 1 1/2 c. broccoli florets 1/2 c. Just before serving. Pour dressing over salad mixture.

Let stand 1 hour. -----------------------998576 -. Serve hot or cold with a dollop of plain yogurt or sour cream. sugar 1 pt. about 45 minutes.CUCUMBER IN SOUR CREAM Thinly slice 1 large cucumber. chopped chives 1 tbsp. Pour over cucumbers. NOTE: The longer it stands. vinegar and celery seed. Combine sugar. Blend in food processor or blender until smooth. cut into chunks or sm. vinegar 1/2 tsp. Add 2 cups broth or 2 bouillon cubes dissolved in water.JAPANESE CUCUMBERS . green pepper rings (optional) Slice cucumbers thin. Add 1/4 to 1/2 teaspoon curry powder. pieces Saute 1 medium sized onion in 3 tablespoons olive oil or cooking oil. Combine: 1/2 c. dried chopped onions Dash of pepper Pour over cucumbers and refrigerate 30 minutes. Two carrots cut up may be cooked with zucchini. sliced red onion rings 1/2 c. Refrigerate. vinegar 1 to 2 drops Tabasco 2 tbsp. Then drain off the accumulated water. zucchini. Simmer until tender.998573 -. sour cream 1 tbsp. cherry tomatoes.ZUCCHINI BISQUE 1 lb. Cool. -----------------------998574 -. celery seed 1/2 c. halved 1/2 c. sprinkle with 1 teaspoon salt.ENGLISH CUCUMBERS 2 English cucumbers. Add zucchini pieces and saute until coated with oil. Add 1/2 teaspoon salt to cucumbers. the better it is!! It's very colorful also! -----------------------998575 -. Add onion rings and remaining vegetables. Let stand 30 minutes. unpeeled or you can use regular cucumbers 1 c.

cubed 1 smoked ham hock 1 can (14 oz.CURRIED WINTER SQUASH BISQUE 2 tbsp. NOTE: Japanese rice vinegar must be used.3 med. fried & crumbled 2 red apples. paprika 1/2 tsp. -----------------------998578 -. butter 6 scallions. fresh lemon juice 1 1/2 tsp. -----------------------998577 -. chopped 2 tsp. rinse and drain thoroughly. peeled. fresh parsley. torn 1/2 lb. cut in pieces. Japanese rice vinegar Slice cucumbers. firm cucumbers 1 med. Mix sugar and rice vinegar together until sugar is dissolved. onion and celery very thin. jicama.PALATABLE SPINACH 2 bunches spinach. chicken broth . confectioners sugar 1/4 c. seeded. sugar 1/2 c. unsalted 1 sm. Will keep for several weeks. golden raisins 1/2 c. dry mustard 1 1/2 tsp. dried 2 lbs. salt 1/2 tsp. ground ginger Adapted from California fresh. bacon. well rinsed & dried. onion 2 ribs celery 1/2 c. green pepper. dry roasted peanuts. apple cider vinegar 1 tbsp. butternut squash. chopped fresh basil or 1/2 tsp. cut in pieces 1/2 c. minced 1 sm. Pour over cucumbers in a screw-top jar and refrigerate. cut in pieces --SALAD DRESSING:-1 1/4 c. finely chopped 1 clove garlic.) plum tomatoes 4 c. vegetable oil 1/2 c. Soak in salt water for about an hour. finely chopped 1/4 c.

coarsely chopped (about 3/4 c. Remove ham bone. of milk (optional) 1. ground allspice 1/4 tsp. firmly packed 6 green onions with tops. salt 1 tsp. hothouse or European cucumbers. plain yogurt . pepper 1/4 c. watercress leaves. Let stand at room temperature at least 20 minutes before serving. salt. Shake well. parsley and basil. or 3 regular cucumbers. fresh dill.1/2 tsp. ground mace Pinch of fresh grated nutmeg 2 tsp. Melt butter in a large saucepan over medium low heat. 4. slice each tomato crosswise into 1/2 inch thick slices. Add squash.) -----------------------998580 -. green pepper. tomatoes and broth.CUCUMBER VICHYSSOISE 3 med. crushed 1 tsp. sugar. toss to coat. baking potatoes (about 2 lbs. Reduce heat. Puree soup in batches in a blender. Combine remaining ingredients in small jar. stirring occasionally. or to taste 3/4 tsp.TOMATOES LUTECE 8 firm ripe tomatoes. Heat to boiling. parsley. chopped 2 sm. or to taste 1/2 c. (Any left over? Chill and serve the next day. peeled 1/4 c. Reform into tomato shape again and place in shallow serving dish. peeled & seeded (about 2 1/4 pound) 1 tsp. tarragon vinegar or cider vinegar 2 tsp. Add ham bone. mace and nutmeg. sugar 1/4 tsp.hot liquid will expand. if desired. olive oil or salad oil 2 tbsp. prepared mustard Cut out stem ends from tomatoes. pour over tomatoes. allspice. Cook 5 minutes. Serves 6 to 8. cover. Cook 2 minutes.) 1/3 c. being careful . chicken broth 1 1/2 c. Simmer covered 1 hour or until vegetables are soft.) 4 1/2 c. -----------------------998579 -. chopped 1 clove of garlic. peeled. Add garlic. curry powder Salt & pepper 1 c. Stir in curry powder and milk. Cover lightly. 3. 2. Add scallions.

Reduce heat and simmer. Let sit overnight. in a food processor fitted with the metal blade. Add to sour cream mixture and chill before eating. Dry completely with paper towels. potatoes and watercress to a boil. drain water out of bowl. When potatoes are tender. In the morning. Taste cucumbers. partially covered. add to processor and process until pureed. grated 2-3 tsp. Slice thin and layer into a bowl. Coarsely chop cucumber. vinegar 1 tbsp. sour cream 1 tbsp.PERSIAN YOGURT & CUCUMBER 1 lb. seasonings and yogurt. chopped (optional) Mix all the ingredients. dried mint 2 oz.Plain yogurt and fresh chopped dill for garnish Peel and chop the potatoes into 1/2 inch pieces. serve. (Usually you don't need to add more). Refrigerated until chilled. Remove to bowl with cucumber. In a deep saucepan. ------------------------ . Another recipe from one of my favorite cook books "Easy entertaining with Marlene Sorosky". sprinkling salt between each layer. Scrape down sides and process until smooth. cucumbers. chopped walnuts Salt & pepper to taste Dash of garlic powder or 1 clove garlic. garnishing each serving with a dollop of yogurt and a sprinkling of chopped dill. stir in remaining broth. 15 to 20 minutes. Add more salt if needed. -----------------------998581 -. -----------------------998582 -. chop green onions and dill until minced. Serves 8. yogurt 2 lg. Add 1/2 cup of the broth and process until smooth. Serve chilled. Transfer to a large nonaluminum bowl. Then 6 cucumbers Salt 2 onions 1 c. use a slotted spoon to transfer them and watercress to same food processor work bowl. over moderate heat until soft. bring chicken broth.SOUR CREAM CUCUMBERS Let it sit in refrigerator for 1 hour or more. Meanwhile. lemon juice (I use fresh) 1 tbsp. sugar Score and peel cucumbers. about 1 minute.

Set aside. slice as thinly as possible. jar Dried dill weed Peel cucumbers. Put a handful in jar. pepper per qt. -----------------------998585 -. buttermilk salad dressing mix 2 tbsp.DILLED CUCUMBERS (FINNISH RECIPE) Mix all ingredients together Cucumbers Salt 1/2 c. cabbage head. mustard seed 1 tbsp. vinegar Remove outer green leaves of cauliflower and break into flowerets. jar pimentos. sugar. Combine cauliflower. Then more cucumbers. Mix vinegar. Sprinkle with salt. jar cukes 2 tsp.CAULIFLOWER . then a sprinkle of dill. -----------------------998584 -. grated 1 sm. jar 1/4 tsp. etc. mayonnaise 1/2 (1. ("Salad shooter" is great!).998583 -. Combine remaining ingredients. Pour over cukes in jar. chopped 3/4 to 1 c.4 oz. Cover and chill overnight. let them set in a bowl until they draw water out. broccoli and onion. Toss gently. white vinegar per qt.OVERNIGHT CABBAGE 1 lg. Stick . celery seed 1 tbsp.BROCCOLI TOSS 1 lg. separate into flowerets and wash thoroughly. head cauliflower 1 bunch fresh broccoli 1 bunch green onions. Remove stalks.) pkg. chopped 1/2 green pepper. mix well and pour over vegetables. sugar 2 tbsp. onion. and refrigerate overnight. sugar 1 tbsp. tossing gently. Then squeeze them tightly. Trim off large leaves of broccoli. and pepper. shredded 1 lg. wash thoroughly. white vinegar 2 c. grated 1 1/2 c. Reserve stalks for use in other recipes. mix. salt Stir sugar and vinegar together until dissolved. sugar per qt.

time. can chicken broth 1/4 c. sliced 1/4 mushrooms 1/2 c. butter 3 tbsp.) -----------------------998586 -.GRITS AND GREEN ONION BAKE Refrigerate. (1 med. fresh parsley 3 tbsp. liquid red pepper sauce Heat oven to 350 degrees. Add chicken broth. sliced green onions 1/4 c.VELVET ACORN SQUASH BISQUE . -----------------------998588 -. Grease 1-quart casserole. Stir in remaining ingredients. stir in flour until smooth and bubbly (1 minute). (4 oz. (Keeps a long 2 c. water 1/2 c. mushrooms and parsley. Cook.) sliced 1/8" zucchini 1 c. uncovered. salt (optional) 1 c. until soup is thickened (5-7 minutes). enriched white hominy quick grits 1/4 tsp. continue cooking. whipping cream Pinch of pepper In 3 quart saucepan melt 2 tablespoons butter. 2 to 4 minutes or until thickened. flour 10 3/4 oz. continue cooking over low heat until cheese is melted. beaten 1/8 tsp. Serves 4. Continue cooking until heated through (5-6 minutes). Meanwhile. stirring occasionally until vegetables are crisply tender (6-8 minutes). -----------------------998587 -. pepper and zucchini mixture. Cook over medium heat. reduce heat. stirring occasionally.) shredded sharp Cheddar cheese 1/3 c. margarine or butter 1 egg. (2 med. Bake 30 minutes. stirring occasionally. Bring water to a boil in heavy saucepan. Stir in cream. onions. Return to a boil. add zucchini. stir in grits and salt. in 2 quart saucepan melt 3 tablespoons butter over medium heat.GARDEN ZUCCHINI BISQUE 2 tbsp.) chopped onion 1/4 c.a knife through to mix vinegar with cucumbers. butter 2 c. Pour into prepared casserole.

3 tbsp. sugar Dash of pepper Lemon juice or vinegar Peel and slice cucumbers very thin. carrot. carrot. sliced in thin rings 2/3 c. Add the onion. white vinegar 4 tbsp. onion. to taste 2 acorn squash. sour cream 1 tsp. Let stand a minute. -----------------------998590 -. grated 2 med. pepper and either of the optional ingredients. optional but very good Or 1 tsp. Taste for seasoning and reheat. salt and white pepper. Add the potatoes and squash. chopped dill. Return to stove. peeled & cubed 4 c. potatoes. cream Cayenne pepper Melt the butter in a saucepan. over low heat for about 25 minutes or until all the vegetables are tender. finely chopped Salt & white pepper. -----------------------998589 -. salt 2 tsp. optional 1 tsp. then drain again and set in refrigerator for half an hour.CUCUMBER IN SOUR CREAM 3 cucumbers pared and sliced thin 1 lg. Cook over low heat until soft. onion. cucumbers Boiling water to cover 1/2 c. Cover with boiling water and let stand 20 minutes. sugar Salt to taste . Salt cucumbers well and combine with sour cream mixture. The most delicate stomachs will bless you. for cucumbers prepared in this way become easily digestible. Pour in the chicken broth and simmer. Serve cold. stirring often. Mix sour cream with sugar. milk 1 c. Sprinkle each serving with cayenne pepper. strong chicken broth 1/2 c. chopped chives.CUCUMBERS IN SOUR CREAM 2 lg. peeled & cubed 1/2 c. Serves 4 to 6. Drain and plunge cucumbers into cold water. covered. Puree in blender. Stir in the cream and milk. Correct the tartness with lemon juice or vinegar. butter 1 c.

salt 1 1/2 pts. minced dried onion 1/4 tsp. Add 1 cup ice cubes. sliced 2 tbsp. BELL PEPPER AND ONION 5 lbs. boxes lemon Jello 1 env. cleaned 1 pt. tomatoes. diced 1 lbs. vinegar 1 1/2 pts. sour cream 1 (#202) can crushed pineapple 1 lb. oil . finely shredded cabbage Dissolve the Jello and gelatin in 1 1/2 cups boiling water. Add remaining ingredients. soak overnight in ice cold water. Drain and add other vegetables. paprika 1/2 c. sugar 1/2 c. when ready to serve. sugar 2 tbsp. vegetable oil Peel and slice cucumbers. -----------------------998592 -.HAWAIIAN CABBAGE 2 sm. TOMATO. strawberry halves --DRESSING:-1/2 c. bell peppers 1 lbs.Combine above.STRAWBERRY SPINACH 2 bunches spinach. Chill until set. water. marinate 4 hours or overnight in refrigerator. Knox gelatin 1 tbsp.CUCUMBER. onions. cucumbers 1 lbs. lemon juice 1 c. Pour in 9"x13" pan. Creighton -----------------------998593 -. Mix together vinegar. poppy seed 1 1/2 tsp. sugar and vegetable oil. drain thoroughly and add sour cream. and pour over the vegetables. water 1 c. -----------------------998591 -. sesame seed 1 tbsp. Add lemon juice and chill until partially set.

cleaned fresh basil leaves. rind removed. 1 cup olive oil. Sprinkle with parsley and chives. (4 to 6 servings) -----------------------998595 -. -----------------------998596 -. dry pasta (linguine is preferred) Freshly grated Parmesan cheese (optional) 1. freshly ground black pepper 1 1/2 lbs. about 8 to 10 minutes. cut into strips 3 garlic cloves (or less to taste). covered. peeled and finely minced 1 c. 1/2 teaspoon salt and the pepper in a large serving bowl. at room temperature. Add pasta and boil until tender but still firm.TOMATOES VINAIGRETTE . Scoop small ball of each salad and place in cucumber boat. Brie. salt 1/2 tsp. high-quality olive oil 2 1/2 tsp. cut into 1/2 inch cubes 1 lb. Worcestershire sauce 1/2 c. passing with pepper mill and grated Parmesan cheese (optional). torn into irregular pieces 1 c. 2. Bring 6 quarts of water to a boil in a large pot. basil. -----------------------998594 -. Scoop out insides. ripe tomatoes. cider vinegar Mix dressing . 3. Fill in with cottage cheese. plus 1 tbsp. garlic. Prepare at least 2 hours before serving and set aside.allow to stand a few hours in refrigerator.PASTA WITH TOMATOES AND BASIL Toss lightly with 4 lg. Drain pasta and immediately toss with the tomato sauce.CUCUMBER SPLIT 4 sm. cucumbers Cherry tomatoes Cottage cheese Parsley and chives 3 prepared sandwich salads of your choice Cut cucumber lengthwise. Add 1 tablespoon of olive oil and remaining salt. Serve at once. Combine tomatoes.1/4 tsp. spinach and strawberries. Set cherry tomato on top. Brie cheese.

sliced thin . salt. crushed 6 tbsp. sugar 2 sweet peppers 1 hot pepper 1 tsp. -----------------------998597 -. lemon juice 1 tbsp. if not cook a little longer. -----------------------998598 -. pickling spices or more tied in a cheesecloth Mix altogether and cook for 1 hour. chopped parsley 1 clove garlic. pepper Cut tomatoes into medium slices or chopped. Makes 4 to 6 servings. sugar 3 radishes.4 lg. cider vinegar 1 tsp. Place in a bowl. salt 1/2 tsp. diced 1 qt. salt 2 tbsp. diced 1 pt. Put in pint size hot jar. The mixture should be thick after cooking. cucumbers. onions. tomatoes. cucumbers. and vegetables. chopped dill pickle Dash of pepper 2 tbsp. Cover. olive oil 2 tbsp.CUCUMBERS AND TOMATOES 1 qt. tomatoes 6 tbsp. Mix together garlic. chopped onion 1/4 tsp. Sprinkle with parsley. salt Toss and chill. dried leaf basil 1/8 tsp. 1 c.CUCUMBERS IN SOUR CREAM 2 lg. vinegar 1 pt. salt 1 tsp. Seal and process for 5 minutes. chill 3 hours or overnight. salt 2 tbsp. sour cream 1/2 tsp. oil. Pour over tomatoes and parsley. peeled and sliced 1 tsp. basil and pepper. chopped fine 1 pt. Good with hot dog. vinegar.

can whole kernel corn 1 c. Add salt. sour cream 1 c. cracker crumbs 2 (10 oz. onion. salt 1/4 c. lime Jello 1 c. oleo 1 tbsp. chopped green pepper 1/4 c. When Cool Whip in sour cream. Will keep for a long time in the refrigerator. minced 3-6 sm.Toss with cucumbers and chill. vinegar 1 c. red wine vinegar 1/3 c. Serve on lettuce. shredded Jack cheese 12 oz. cooked and drained . flour 1 1/2 c. Drain before serving. sugar 1/2 tsp. pkg. pepper 1/4 c. cider vinegar 1/6 c. frozen broccoli spears. milk 8 oz. thinly sliced Mix all together and chill for 6 hours or overnight. -----------------------998599 -. halve or quarter it lengthwise before slicing.BROCCOLI AND CORN SCALLOP 2 tbsp. -----------------------998601 -.) pkg. salt 1/4 tsp. salad oil (about 2 1/2 tbsp. chopped onion 2 tbsp. chopped unpeeled cucumber Dissolve Jello in boiling water. Other raw vegetables may also be added. If using larger zucchini. stirring occasionally. chopped celery 1/2 sm. ------------------------ 998600 -. lemon juice and vinegar.COOL AS A CUCUMBER 1 pkg. lemon juice 1 tbsp. zucchini. Fold in cucumber mold. boiling water 1/2 tsp.SWEET AND SOUR ZUCCHINI 1/4 c.) 1/4 c.

crushed oregano leaves 1 tsp. Chill 2 to 3 hours. ground cumin Cayenne pepper Combine first 4 ingredients in medium bowl. Cover. Arrange broccoli in 7x11 inch dish. Gradually add milk. (Great instead of salad and you can do ahead. cucumber. Bake at 350 degrees for 30 minutes.) Serves 6. Add cheese. Serves 8. size) . To serve. peeled & halved lengthwise. stirring until cheese is melted. pepper 1/2 tsp. (Can be prepared 4 hours ahead. stirring constantly until thick. Combine oil. spooning dressing over tomatoes occasionally. Pour cheese mixture over broccoli. -----------------------998602 -. wine vinegar 2 tsp.Saute onion in 1 tablespoon oleo and blend in flour. Cover and refrigerate. -----------------------998603 -. Season with salt and cayenne pepper. salt 1/2 tsp. plain yogurt 1 1/2 tsp. seeded. Drizzle each salad with small amount of dressing. thinly sliced 1 c. crushed 6 lettuce cups Minced green onion Minced parsley Arrange tomato slices in square baking dish.) This is a great side dish with beef or fish. spoon over tomatoes. diced cucumber (3-4 med.TOMATOES VINAIGRETTE 12 thick slices tomatoes 1 c. Stir in corn and 1/2 cup crumbs. arrange tomato slices in lettuce cups and sprinkle with minced green onion and parsley.CUCUMBERS WITH SPICED YOGURT 1 med. Serves 4. Toss remaining crumbs and oleo and sprinkle over casserole.CUCUMBER VELVET 2 c. minced jalapeno chili 1/8 tsp. olive oil 1/3 c. Toss well. peeled. 8"x8"x2". seeded. vinegar and next five seasonings. -----------------------998604 -. dry mustard 2 cloves garlic.

Note: milk may be substituted for cream for a thinner soup. sprinkle gelatin over the cold water and vinegar. cucumber and raw potato in saucepan . Season with Tabasco and a little more salt. Refrigerate until thick and heavy but not set. coarsely cut fresh mint leaves Sprinkle cucumber with salt and sugar. Serves 6. -----------------------998606 -. Place in blender with onion and parsley. Tabasco sauce 2 tbsp. unflavored gelatin 1 c. Drain cucumber. Pour into a 1 quart mold. chicken broth 2 sprigs parsley 1/2 tsp. about 2-4 hours. about 10 minutes. about 30 minutes. cut coarsely 1/3 c. Sprinkle with paprika or chopped parsley. Let stand for 20 minutes. Unmold on chilled plate and garnish with thin cucumber slices and sprigs of mint.BROCCOLI AND CAULIFLOWER 1 head broccoli 1 head cauliflower 2 tomatoes 1 onion Ranch dressing . sugar 3 env. Tiny green flecks of parsley and mint should still show. salt 1/8 tsp.Salt 1/2 tsp. parsley and seasoning and bring to boil. When ready to serve. sour cream 1/4 c. lightly. sliced onion 2 c. In a saucepan. if needed. Beat in sour cream and mayonnaise. Puree. parsley leaves (no stems) 1 1/2 c. Put in blender and chill thoroughly. Add 1 teaspoon salt and the mint leaves. light cream Place onion. Add chicken broth. cold water 1/4 white vinegar 2 slices onion. diced potato 2 c. Pour in liquid gelatin and blend for a few seconds until smooth. Cover and let cook until potato is barely tender. diced.CUCUMBER VICHYSSOISE 1/4 c. unpeeled cucumber 1/2 c. pepper 1/4 tsp. dry mustard 1 c.s stir in cream and serve in chilled bowls. Cover and chill until set. mayonnaise 1/4 tsp. Stir over low heat until gelatin is dissolved. -----------------------998605 -.

salt Dissolve Jello in hot water. onion and salt. half and half cream 1 tbsp. peeled. In small bowl mix 1 cup mayonnaise with 2 to 3 tablespoons milk to thin. Whip until frothy.Cut up all vegetables and add dressing. peeled. Drain and rinse off the salt. -----------------------998607 -. Put in container with air tight lid. Stir well to coat each slice. cider vinegar Soak the cucumbers in salt overnight. WA -----------------------998608 -. Stir with wire whip. Add cottage cheese to whipped Jello. thinly sliced cucumbers 2 tbsp. peel and thinly slice 3 to 4 large cucumbers. Pour into mold. Ronald. thinly sliced 1 1/2 c. Sprinkle each layer generously with salt and pepper. -----------------------998610 -.) carton cottage cheese 1 c. Cover with half and half cream and add cider vinegar to taste (1 tablespoon vinegar to each 1 1/2 cups cream). Add cold water. lime Jello 1 c. Chill and set.CREAMY CUCUMBERS You can use whatever you want for 8 to 24 hours before serving. finely chopped onion 1 tbsp.OLD-FASHIONED GERMAN CUKES . then fold in cucumber. Beat cheese and mayonnaise until smooth and creamy. Pour over seasoned cucumber slices.CUCUMBERS AND CREAM 2 c. hot water 1/2 c. -----------------------998609 -. cold water 1 (12 oz. vegetables. Chill until thick and syrupy. Store in refrigerator turning container upside down occasionally.EMERALD CUCUMBER TANG 1 pkg. mayonnaise 1 c. Thinly sliced onion rings may also be added. chopped cucumbers 1 tbsp. salt 1 onion.

blend. red wine vinegar 1 tbsp. with your hands)! Combine dressing ingredients in order listed.) 6 c. Use on cucumber sticks or other vegetables. add sliced onion to taste and return to refrigerator until serving time. safflower oil Combine mustard and vinegar in blender (or whisk by hand). peeled and sliced thin Sliced red onion to taste Salt --DRESSING:-1/2 pt. -----------------------998612 -. white wine vinegar 1/4 tsp. Dijon mustard 3 tbsp.DIJON CUCUMBERS 4 tbsp. Add wilted cucumbers. salt 1-2 cloves garlic 1/2 tsp.) sour cream . Keeps several weeks. grated onion 12 tbsp.) 1 (10 oz. drained 1 (2 oz. broccoli flowerets (1 1/2 lbs. Sprinkle liberally with salt and refrigerate at least 3 hours.) jar pimento. white vinegar Spread sliced cucumbers in a thin layer on the bottom of a flat dish (a glass pie pan works great). thinly sliced celery 1 (8 oz. half & half 1 tsp. sliced green onions 1/2 c.CAULIFLOWER BROCCOLI COMBO 4 c. cauliflower flowerets (2-2 1/2 lbs. thawed and drained 1/3 c. Serves 4. basil 1/8 tsp. sugar 1/2 tsp. Squeeze the liquid out of the cucumbers (yes.) can sliced water chestnuts. mayonnaise 1 (8 oz. Add oil 1 tablespoon at a time. Blend. -----------------------998611 -. Add all other ingredients except oil.) pkg. frozen peas. salt 2 tbsp.2 cucumbers. drained 1 1/2 c. black pepper 2 drops hot sauce 1 tbsp.

Combine all ingredients well mixed. minced In jar combine: 2/3 c. Fold into vegetables.3/4 tsp. rice vinegar 1/2 c. oil . pepper. snipped green parsley (if dried is used 1/8 c.) Keeps well. Marvelous vegetables in summer and substitutes as salad all year. sugar 1 tsp. fresh ground pepper 1 tsp. --DRESSING:-4 tbsp. covered. snipped fresh thyme or marjoram (1 1/2 tsp.CABBAGE SENSATION 1 head 8 tbsp. vinegar 1/4 c.) up noodles. -----------------------998613 -. salt 1/8 tsp. (Do separate. garlic powder and sugar. Add the above together in a salad bowl. 4 green cabbage slivered almonds Ramen noodles sesame seeds onions. In small bowl blend mayonnaise. Yield: 22 (1/2 cup) servings. Refrigerate overnight. Refrigerate. place in deep bowl. Brown in oven.HERBED TOMATOES Peel 6 medium ripe tomatoes. (May be served as salad or a relish. garlic powder 1 tsp. -----------------------998614 -. salt. Accent salt 2 tsp. oil 1/4 c.) 1/2 tsp. 8 tbsp. almonds and sesame seeds. salt 2 tsp. several hours or overnight. pepper 1 tsp. sugar Combine first 7 ingredients in large bowl. dried thyme) 1 clove garlic. snipped green onions (include tops) 1/4 c. salt 6 tbsp. salad Cook mixture slightly until sugar dissolves. sour cream. pepper 2 tsp. 2 pkgs. chopped Break Chop cabbage.

add chopped chicken or turkey. -----------------------998617 -. sugar 1/3 tsp. Pour over prepared cucumbers and onions.Mix all ingredients but the oil together.SWEDISH CUCUMBERS 4 lg. 1/2 c. salt . or microwave. vinegar 1/4 c. add dressing to cabbage mix and stir well. white pepper 1 tsp. When ready to serve. sour cream or plain yogurt Arrange the thin cucumber slices in layers in a bowl.CAULIFLOWER .SWEET AND SOUR CUCUMBERS AND ONIONS 2 c. white vinegar 1/4 c. (Optional . salting each layer. dill weed 1/2 c. stir. Add the sugar to the vinegar and water. onion Cut into bite-size pieces.BROCCOLI MEDLEY 1 head cauliflower 1 bunch broccoli 1 sm. and let cucumbers stand in the refrigerator at least an hour to marinate before serving. Then add oil. Dissolve sugar. Pepper the cucumber and pour the diluted vinegar over them.) -----------------------998615 -. Then cool. sliced thin (leave peel on if using English cucumbers or tender pickling cucumbers) 4 tsp. sugar 1/4 c. cucumbers. Drain off the water that forms and rinse the cucumbers well in fresh water. boiling water 3/4 c. -----------------------998616 -. salt 1 1/2 tsp. Add the dill. (Cucumbers will wilt more quickly if a weight is placed on top of the cucumbers). vinegar Refrigerate before serving. Cover and leave in the refrigerator for several hours or overnight. vegetable oil 1/3 c. salt by stirring. 1/3 c. Add sour cream before serving. water 1/2 tsp. mayonnaise 1/3 c. Mix together. sugar Boil until it is dissolved.

sugar. Then squeeze and drain off.CREAMED CUCUMBERS Cut cucumber and put with cut small onion and salt. Marinate overnight in refrigerator. Makes 3 cups. olive or vegetable oil 3 tbsp dried oregano leaves 1/2 tsp. Mix 3 tablespoons sugar enough evaporated milk to cover. pepper Mix. mustard and garlic in tightly covered jar. sliced 1/2 c. Shake oil. Pour over tomatoes. salt. cucumbers. vinegar and salt. very thinly sliced 1/2 c. crushed Lettuce leaves 4 green onions. Arrange tomatoes on lettuce leaves. Add to mix. dairy sour cream 1 tbsp. Drizzle with dressing. thinly sliced 1 med. at least 2 hours. Add about 3 tablespoons vinegar. sugar 1 tbsp.TOMATOES VINAIGRETTE 2 med. toss gently to coat vegetables. salt 1/4 tsp. spooning dressing over tomatoes occaionally. Cover and refrigerate. Stir together sour cream. snipped parsley Arrange tomatoes in square glass baking dish. -----------------------998620 -. pepper 1/4 tsp. pepper. vinegar. Serves 4. let stand about 1 hour. Pour over vegetables. tomatoes. onion. oregano. -----------------------998618 -. Put into refrigerator to cool.CUCUMBERS IN SOUR CREAM 2 med. Cover and chill. sprinkle with onions and parsley. -----------------------998619 -. salt In bowl combine the cucumbers and onion. finely chopped 1 tbsp. 8 x 8 x 2 inches. ------------------------ .1/4 tsp. dry mustard 1 clove garlic. vinegar 1/2 tsp.

oil. sugar and pepper and mix 5 seconds. tomatoes. Pour dressing over salad mixture. Can be made 2 hours ahead. salt Pinch of sugar Freshly ground pepper 2 lb. drop garlic through feed tube and mince finely.TOMATOES IN HERB VINAIGRETTE 1/2 c. at room temperature 1/2 c. sliced green onions 1/4 c. red wine vinegar 1/2 tsp. vinegar. toss lightly. combine all salad ingredients. Arrange tomatoes in serving bowl or on rimmed platter. Pour dressing over. cored and thinly sliced Place parsley and tarragon in work bowl. In large bowl. fresh tarragon 1 med. With machine running. cider vinegar In a small bowl using wire whisk. servings. crumbled --DRESSING:-1/2 c.CABBAGE NORWAY 8 1 sm.998621 -. garlic clove 1 egg. fresh parsley 1 tbsp. vegetable oil 3 tbsp. sugar 1 tbsp. -----------------------998623 -. crisply cooked. raisins 1/4 c. mayonnaise or salad dressing 2 tbsp. shelled sunflower seeds 3 slices bacon. Sprinkle with additional sunflower seeds. cut up fresh broccoli 1/2 c.SUNNY CAULIFLOWER BROCCOLI TOSS --SALAD:-2 c. Makes 8 (1/2 cup) servings. blend all dressing ingredients. cauliflower florets 2 c. salt. Add egg. if desired. toss lightly to coat. Adjust seasoning. -----------------------998622 -. salt . head cabbage 1 tsp.

With your hands work salt to cover all slices. butter fresh bread crumbs Preheat oven to 350 degrees. Add sugar.CREAMED CUCUMBERS 3 lg. sliced Salt Pepper 2/3 c. -----------------------998626 -. Let stand 30 minutes. again using your hands. Cut cabbage into shreds. cucumbers. being careful not to use too much. Cover and refrigerate overnight. stir in flour with whisk. Season with salt and pepper. add the onion. flour 1 1/2 c. The next day. Press and drain excess liquid. In another pan heat butter. Miracle Whip In a large bowl put the cucumbers.SESAME CUCUMBERS 2 cucumbers 2 tbsp. cover with salt. Top with bread crumbs. Remove from heat and stir in cheese. drain.3 tbsp. Serve. Spoon into a buttered casserole.WILTED CUCUMBERS . Blend well. -----------------------998625 -. Combine cabbage and sauce. soy sauce Thinly slice cucumbers. Place cabbage in sauce pan and add boiling water and salt. milk 1/2 c. peeled and thinly sliced 1 rather large onion. sesame seeds 1 tsp. Add the Miracle Whip and lots of pepper. squeeze all the juice from the cucumbers. Pour over cucumbers. (This eliminates all the bitterness). add cayenne pepper to taste. Bring to boil and simmer for 2 minutes. Coat frying pan with oil. add milk stirring rapidly. -----------------------998627 -. Place seeds in a cup and mash with a wooden spoon. Stir until well coated. sugar 3 tbsp. Chill 1 hour before serving. butter 3 tbsp. vinegar and soy sauce. shredded sharp cheese Cayenne pepper 1/2 c. vinegar 1 tsp. Cook over medium flame until brown. Bake about 20 minutes and until it is browned. Sprinkle one layer of sesame seeds into pan.

scrubbed and trimmed 8 c. Cook onion and carrots. about 30 minutes. stirring until thick. onion Salt Sugar Vinegar and water (diluted) Slice cucumbers in bowl. vinegar 1/2 tsp. whipping cream 1/2 c. stirring often. chopped onion 3 carrots. cucumbers. Using slotted spoon. beet and dill. for about 15 minutes. then again when bowl is full). green pepper. chopped fresh dill Pepper In large skillet over medium heat. thinly sliced 1 med. slice large onion with them (salt good at 1/2 way. covered. Bring to boil. peel and grate. Meanwhile. transfer half of the potatoes to bowl. covered for about 10 minutes or until tender. onion. -----------------------998629 -. -----------------------998628 -. Season with salt and pepper to taste.CABBAGE BORSCHT 1/3 c. butter 1 c. Let stand 1 hour or longer. Add reserved tomato mixture to pan of potatoes. until onions are softened. cook. cook until tender-crisp. 3 to 5 minutes. Heat through.1 lg. salt (approximately) 6 potatoes. Gradually stir in potato-cream mixture. Dilute about 1/3 cup vinegar with a little water. chopped sweet green pepper 2 tbsp.CUCUMBERS IN SOUR CREAM 2 med. until tender. very thinly sliced 1/2 c. salt . Makes 12 servings. chopped 1 (28 oz. boiling water 1 1/2 tsp. melt butter. cook. sugar 1 tbsp. crush with spoon. Add cabbage. in boiling water and salt. Then squeeze them until all juice is out of them. shredded cabbage 1 beet. dairy sour cream 1 tbsp. Set aside. mash until smooth. Remove beet. Sprinkle generously with sugar. Heat through without boiling. Reduce heat to medium. pour it off. diced 1 c. cook beet. in large saucepan. Add tomatoes. pour it over the sweetened cucumbers. about 8 minutes. Add cream to potatoes in bowl.) can (796 mL) tomatoes 6 c. Add potatoes.

Makes 3 cups. Mix dressing ingredients and pour over broccoli mix. onions 2 slices bacon. -----------------------998630 -. cut and cooked --DRESSING:-1 c mayonnaise 1/2 c. toss with vegetables. raisins 1 c. Stir together remaining ingredients.CAULIFLOWER AND BROCCOLI MEDLEY 1 head cauliflower 1 bunch broccoli 2 sm. salt Garnish with bacon. Slice onions and separate into thin rings. stir occasionally. -----------------------998631 -. Serve chilled. mayonnaise c.Combine cucumbers and onion. chopped onion 1 pkg. chopped celery 1/4 c. Cover with dressing. cashews 8 slices bacon. chopped onion 1 pkg. sugar 2 tbsp. broccoli flowerets 1 c. cut and cooked . Yummy! -----------------------998631 -. vegetable oil c. --DRESSING:-1/2 1/3 1/3 1/4 1/2 c. vinegar Combine salad ingredients. raisins 1 c.BROCCOLI SURPRISE 4 c. Cover and chill. vinegar c. broccoli flowerets 1 c. chopped celery 1/4 c. sugar tsp.BROCCOLI SURPRISE 4 c. cooked and crumbled Cut cauliflower and broccoli into bite-size pieces. cashews 8 slices bacon.

carrot. shredded carrot 1/4 c. orange low-fat yogurt In a bowl combine cabbage. Top with layer of Parmesan cheese. Sprinkle as desired with salt. cut in thin strips . unsalted sunflower nuts 1/3 c. sugar 2 tbsp. dill weed and basil. if you use them.GOLDEN CABBAGE TOSS 3 c.) can Dole pineapple rings. pineapple. med. raisins and sunflower nuts. vinegar Combine salad ingredients. raisins 1/4 c.--DRESSING:-1 c mayonnaise 1/2 c. shredded cabbage 1 (8 oz. sliced thin 1 lg. shells. drained and halved 1 c. more or less). zucchini. carrot. shredded 2 oz. Serve chilled. salami. tomato Salt Parmesan cheese Scallions (optional) Dill weed Basil Slice tomato thinly. -----------------------998634 -. -----------------------998633 -. macaroni. cooked 1 (6 oz.SPICY TOMATOES 1 lg. Makes 6 servings.ARTICHOKE SUPREME 4 oz. However. Mix dressing ingredients and pour over broccoli mix. Yummy! -----------------------998632 -.) artichokes 1/2 sm. the flavor is better if allowed to "age" for a while (1 hour. Thinly sliced scallions are also nice. Spoon yogurt over cabbage mixture and toss to coat.

chopped onion 1 tsp. white wine vinegar 3/4 tsp. yellow squash. Mozzarella cheese. dry mustard 1/2 tsp. Season with salt and pepper. sliced 1 med. When cold. mustard. chicken broth 1 c. Puree in blender. Puree the squash with the cooking liquid in a blender. Saute onions and curry about one minute more. curry powder 4-5 c.) Finely chop or coarsely grate yellow summer squash. for a few hours. garlic and cut up artichokes. Mix with remaining ingredients. add the milk. Serve cold. garnished with chives.2 tbsp. Serves 8 to 10. grated 1 c. milk or light cream Salt and pepper to taste Chopped chives Saute the onion in butter in a large pan. Serve either hot or cold. Florida House of Representatives District 38 -----------------------998637 -. Absolutely delicious.VICHYSQUASH 6 med. vinegar. -----------------------998636 -. -----------------------998635 -. butter 1 c. basil. Add chicken broth and cook gently until squash is tender. add the squash and the broth.CORN VEGETABLE MEDLEY . chicken broth Sour cream (opt. Parmesan cheese. oregano 1/2 tsp. about 15 minutes. salad oil 2 tbsp. Add curry powder to onions. Saute onions until golden. grated 2 tbsp.CURRIED SUMMER SQUASH 2 lbs. Cover and cook briskly until the squash is tender. oregano. Cool. yellow squash 3 tbsp. Add squash to onions and saute a few minutes. basil 1 clove garlic Marinate oil. onion. When it is wilted. peeled and sliced Oleo 1/2 c.

S. sugar 1 c. tossing every now and then. soy sauce 1/2 tsp. onions with cucumbers. cauliflowerets 1/2 c.CUCUMBERS SHIELDZINI 3 cucumbers 1 tsp. stirring often. Cut cucumbers lengthwise. cook over low heat 20 minutes or until vegetables are tender. cider vinegar 2 tbsp. Toss gently and refrigerate several hours before serving.1 can Campbell's NEW Golden Corn Soup 1/2 c. milk 2 c. vinegar 3 tbsp.COTTAGE CHEESE IN TOMATOES May also add thinly sliced white . -----------------------998639 -. Cover. Mix remaining ingredients for marinade and pour over cucumbers. -----------------------998638 -. scoop out seeds with a spoon and slice cucumbers into bite-sized pieces. salt 2 tbsp. M. oil 2 tsp. Stir in cheese. NOTE: Do not prepare too far in advance as cucumbers become soggy. Heat through. sugar 3 tbsp. broccoli flowerets 1 c. shredded Cheddar cheese (optional) In saucepan. If desired substitute with 1 bag (16 ounce) frozen broccoli. sour cream (may be 1/2 mayonnaise. (You would reduce cooking time 15 minutes). stirring often. salt 1 tbsp.G. Stir in vegetables. Return to boiling. -----------------------998640 -.SOUR CREAM CUKES 1/2 tsp. thinly sliced Mix all together and let set 1 to 2 hours. sliced carrots 1 c. 1/2 sour cream) 2 cucumbers. Serve garnished with shredded carrots and cherry tomatoes. Makes 6 servings. heat soup and milk to boiling. dill weed 1 tsp. carrots and cauliflower for fresh vegetables.

poppyseed Cut vegetables in small pieces. coarsely grated 1/4 tsp. grated pared carrot 1/3 c. vinegar 1 tsp. -----------------------998641 -. drained tomato pulp. 1 1/2 tablespoons lime juice. radishes. zucchini. cucumber. sliced 3 cherry tomatoes. 67 calories each. Toss together with all salad ingredients.) diet creamed cottage cheese 1/3 c. Cut tomatoes in half crosswise. scoop out pulp and seeds.ROMAINE WITH CHERRY TOMATOES 4 leaves Romaine lettuce. 3. oil 3/4 c. tomatoes 1 carton (12 oz.BROCCOLI AND CAULIFLOWER 1 lg. 2 tablespoons red wine vinegar. halved 2 tbsp. drain. onion. Spoon into tomatoes. cauliflower 2 bunches broccoli 1 purple onion 1 onion 1 c. torn 2 radishes. 2 tablespoons Perrier. With spoon. Southwind Vinaigrette To make Southwind Vinaigrette. sliced thin 1/4 c. mix lightly. finely chopped green onion 4 radishes. sugar 1/4 c. minced and white pepper to taste. low calorie Italian style dressing Crisp lettuce Parsley or dill sprigs 1. diced pared cucumber 1/3 c. and dressing. salt 1 tbsp.3 med. carrot. 1 tablespoon scallions. ------------------------ . Blend onion and remaining ingredients and marinate vegetables. -----------------------998642 -. In medium bowl. Garnish with fresh parsley or dill sprigs. combine cottage cheese. 2. whisk together 2 tablespoons safflower oil. salt. Keeps well in refrigerator. Arrange on lettuce on salad plates. Makes 6 servings.

large cabbage 1 to 1 1/2 c. Combine cabbage with fried meat. remaining ingredients. medium pieces. sugar Combine first four ingredients. sliced cucumbers 1 sliced onion Cook pasta according to the directions on the package. pepper 1 tsp. salt 1 tsp. Place top on pot or skillet turn. Cut up green pepper.CUKES AND MOSTACCIOLY mix the 1 lb. vinegar 2 tsp.CABBAGE DE LUX 1 reg. Cook on low fire for 20 minutes. water 1 tsp. Pour over cucumbers and let stand overnight.998643 -. Refrigerate at least 2 hours before serving. Drain. Cool. sour cream 1/4 c. onion 1/4 c. garlic powder 1 tsp. green pepper 1/4 lb. real mayonnaise Dash of pepper 1/2 tsp.GRANDMA ALBRACHT'S CREAMED CUCUMBERS 2 lg. parsley flakes 2 c. Do not add water.NANNINE'S CUCUMBERS . or fourths. let stand for 2 to 3 hours. Fry bacon or salt pork. vinegar 3 c. cut up. -----------------------998644 -. vegetable oil 1 1/2 c. -----------------------998646 -. dillweed 1 tsp. mostaccioly pasta 2 tbsp. cucumbers (peeled and sliced) 2 tbsp. salt 1 med. Accent 1/2 tsp. Add remaining ingredients. bacon or salt pork Cabbage. -----------------------998645 -. Drain and then coat with vegetable oil. sugar 1 c.

cucumbers 1 lg. Add salt to taste. zucchini. sugar 1 tbsp. salt 1 sm. salt. onions.ZUCCHINI TOSS 1 head lettuce. Let stand 15 minutes.1 lg. light cream Salt to taste 1/8 tsp. Combine vinegar. Cover. 6 to 8 servings. cover and simmer about 15 minutes. onion Salt to taste 1 tbsp. nutmeg Saute zucchini and onion until limp. or 2 sm. butter or margarine 1 onion. Chill. This also tastes great with any type of garlic bread! ------------------------ . not brown. wine vinegar 1 heaping tbsp. Toss with oil. mayonnaise Peel and slice cucumbers and onion very thin. white pepper 1/8 tsp. crushed Dash of pepper (or to taste) Into large salad bowl. washed and chilled 1/4 c. -----------------------998647 -. add zucchini. sliced 1/2 inch pieces 1/4 c. chicken stock 1/2 c. sliced radishes 3 green onions. sliced 3 tbsp. thinly sliced 1 c. tarragon or wine vinegar 3/4 tsp. Add cream and seasonings. clove garlic. tear greens into bite-size pieces (about 10 cups).ZUCCHINI BISQUE 5 c. Add mayonnaise and serve immediately. pour over salad and toss. -----------------------998648 -. chopped 3 1/2 c. crumbled blue cheese 2 tbsp. and cheese. Mix together. zucchini. garlic and pepper. radishes. Sprinkle with sugar and wine vinegar. Drain off liquid. Whirl in blender. head Romaine. Add broth. washed and chilled 1 sm. olive oil or salad oil 2 med. black pepper 1/8 tsp.

The marinade has lots of green in it so it makes pretty salad. -----------------------998650 -. tarragon vinegar 1/4 c. Butter an 8x8 inch or 11x7 inch glass pan and press layer of crumbs in bottom. Spread broccoli over crust. Sprinkle with flour. pepper 1 clove garlic. Dribble extra marinade over this.COUNTRY CABBAGE 1/2 head cabbage. Mix well. -----------------------998652 -. salt 1/4 tsp. Serves 6. thyme or marjoram 1 tsp. minced Serve on lettuce bed. butter 1 tbsp. Add butter.COLD HERBED TOMATOES 6 sm. -----------------------998651 -. salt and pepper to taste.BROCCOLI ROYALE 32 Ritz crackers. Spread shredded or sliced cheese over top of broccoli and sprinkle remaining crumbs on top. coarsely chopped 3 tbsp. Reserve 1/2 cup. Bake at 350 degrees for 30 minutes. peeled Dry tomatoes well and place in the following marinade for at least five hours: 2/3 c. cottage cheese with the tomato cut in an "X' so it opens slightly. blanched. heat until melted. processed cheese Mix crackers with butter and set aside. crushed 1/4 c. flour Salt and pepper Boil cabbage until tender. cooked and drained 12-16 oz.998649 -. oil 1/4 c. Drain well. chopped parsley 1/4 c. broccoli.FRIED ZUCCHINI WITH TOMATOES . melted butter 16 oz. sliced green onions 1/2 tsp. tomatoes.

Cover and simmer. -----------------------998653 -. Add zucchini. Parmesan cheese Cut unpeeled zucchini into 1/4 inch slices. Sprinkle with cheese. onion. saute Canadian bacon with onions. Arrange zucchini slices in a greased 3-quart casserole. brown sugar Chicken bouillon granules In a large pot. stirring occasionally. Bring to a boil and simmer 1 minute. Top with tomato and meat mixture. -----------------------998655 -. wine vinegar 8 med. In large frying pan. until cabbage is limp. oregano 1 tbsp. sugar and chicken granules to taste.1 med.). crushed 1/3 c. onions. Add crushed tomatoes. sliced 1 clove garlic. salt (optional) 1/8 tsp. zucchini 1 sm. cabbage. seasonings and vinegar.) can tomatoes 2 tsp. Season with salt and pepper. sliced 1/4 inch thick 3 tbsp. Bring to boil. oil 1 (28 oz.ZESTY ZUCCHINI BAKE 1 lb. chopped 1 can tomatoes 3 tbsp. Add chopped cabbage. Heat until cheese melts. chop coarsely 1/4 c. Italian sausage or ground beef 3 med. Add chopped tomatoes with juice. Simmer 20 minutes. grated Parmesan cheese Saute onions and garlic with sausage until browned. Makes 10 cups or 8-10 servings.TEXAS CABBAGE 8 slices Canadian bacon 2 lg. chopped 1 lg. Bake at 400 degrees for 1 hour or until tender. zucchini (3 lb. pepper 2 tsp. onions. cook onion in butter until clear. Top with Parmesan cheese. fry 10 minutes. -----------------------998656 -. butter 1/2 c.CABBAGE RECIPE .

stirring constantly. Add salt and pepper to taste. split lengthwise and remove seeds (if desired). 1 c. Melt the chicken cube in some of the tomato juice instead of water. -----------------------998658 -. head cabbage. celery seed Cook cabbage until tender. CABBAGE 1 sm. buttermilk 1 chicken bouillon cube Salt and pepper Place buttermilk in blender. pepper 1/8 tsp. vinegar 1 tbsp. Peel cucumber. celery seed 1 tsp. juice and all. 3/4 c. of salad oil 1 tsp. -----------------------998657 -. Chill thoroughly. dry mustard 1 tbsp.1 head of cabbage 1 lg. ------------------------ . salt Pour 1 cup of sugar over cabbage. Combine all ingredients and mix thoroughly. sugar 1 tsp. paprika 1/2 tsp. Melt chicken cube in 1/4 cup water and add to blender.). instead of cucumbers. lemon juice 1 tsp. Blend on liquify for about 15 seconds. Makes 3 to 4 servings. onion 1 lg. cucumbers 2 c. cut in wedges 1 c. butter 2 tbsp. bell pepper Cut up and mix together.OLD FASHIONED Do Not Stir. Serve over precooked cabbage. mustard 1/8 tsp. in double boiler until thick. Cut into pieces and place in blender. and add less salt. sour cream 1 beaten egg 1 tbsp. salt 1/2 tsp. vinegar Pour over cabbage after cool.COLD CUCUMBER Cook 2 med. This can be done using a large can of tomatoes (28 oz.

cucumber 1/4 c. cut into small size . vinegar 1 tbsp. broken or sliced into sm. Mix equal parts of vinegar and water. sour cream 1 tsp. sugar. parsley. sugar 1 tsp. Toss to mix. Serves 4.) Place in small bowl. salt. (You should have about 2 cups. cut crosswise into thin slices.CAULIFLOWER AND BROCCOLI Stir chives into sour cream. pepper.998659 -.) 1 bunch broccoli. add salt.CUCUMBER VINAIGRETTE 1 lg. finely chopped 1 tbsp. Stir lightly before serving. vinegar and water over slices. -----------------------998662 -. chopped chives Salt Slice cucumbers in a bowl. Pour over. chill about 30 minutes. Sprinkle parsley. Stir into 1 head cauliflower. cut in rings and separated Vinegar Water Salt Layer cucumbers and onions in a bowl.CUCUMBERS AND ONIONS 2 or 3 cucumbers. sliced 1 lg. -----------------------998660 -. pepper 2 tbsp. water Pare cucumber. salt 1/4 tsp. sprinkle with salt and chill for 15 to 30 minutes and serve cold. flowerets (4 c. -----------------------998661 -. enough to cover onions and cucumbers.CUCUMBERS AND SOUR CREAM 2 or 3 cucumbers 1 c. cucumbers and serve. onion.

Cook bacon and crumble. dried basil 1 1/2 tsp.pieces (4 c. olive oil 3 tbsp. dried dill weed 1 tbsp. Refrigerate. mayonnaise. dried parsley 4 tbsp. Put vegetables in large bowl. sugar 1/4 c. onion.CAULIFLOWER AND BROCCOLI COMBO --DRESSING:-2 c.) pkg. -----------------------998664 -. diced red onion 1 (1/2 oz. -----------------------998663 -. dry buttermilk salad dressing mix --SALAD:-1 med. and vinegar in small bowl."POLISH" TOMATOES 6 lg.) 1 c. Pour dressing over salad and toss. 10-12 servings. mayonnaise 1/4 c. fresh or 1 tsp. Cover and refrigerate 4 to 6 hours or overnight before serving. washed and separated into flowerets Prepare dressing: stir sour cream. fresh or 1 tsp. Chop nuts. chopped celery 1/4 c. sugar. minced 1 tsp. washed and separated into flowerets 1 bunch broccoli. fresh or 1/2 tsp. dairy sour cream or plain yogurt 1 tbsp. onion and dressing mix. ripe tomatoes 1 sm. Mix mayonnaise. the better it is. red wine vinegar 6 slices bacon. Pour over vegetables and stir together. celery. mayonnaise 3 tbsp. wine vinegar Salt and pepper . chopped Wash and prepare vegetables. Prepare salad: Combine cauliflower and broccoli. Add bacon and nuts and stir to mix. head cauliflower. The longer it marinates. cooked crisp and crumbled 3/4 c. nuts.

peeled. peeled and sliced 1 sm. rosemary 14 1/2 oz. put the herbs. until smooth and bubbly. With wire whisk. onion. stirring frequently with whisk. oil and vinegar and shake well. -----------------------998667 -. stir in milk and cook over low heat until thoroughly heated. peeled and sliced 1/4 tsp. 5.ARTICHOKE 2 pkg.CAULIFLOWER . In same saucepan melt butter or margarine. This is one of the best ways to serve tomatoes when your garden is full of them! Delicious! -----------------------998665 -. lemon juice 1/2 tsp. Put them in a bowl with the minced onion. set aside. -----------------------998666 -. In a jar. 2. halved 2 tsp. seeded and sliced 1 stalk celery 1 apple. milk Garlic croutons Yield: 5 cups 180 calories per cup 1. Slowly blend in milk. In medium saucepan cook frozen vegetable and seasonings listed above in chicken broth as indicated on package directions. Garnish if desired. 4. Strain. about 1 minute. cover and simmer 20-30 minutes until vegetables are tender. (9 oz. each) artichoke 1 garlic clove. carrot. skim milk Combine first 9 ingredients. flour 2 c. oregano 1/4 tsp. heat through. stir in flour and cook. if desired. can chicken broth 3/4 c. 3. Stir in pureed vegetable mixture. stirring constantly. salt 1/8 tsp.SQUASH BISQUE 1 sm. butter or margarine 3 tbsp. Bring just to a boil. Process in blender until smooth. Salt and pepper to taste. butternut squash. Return to pan. chicken broth 3 tbsp. white pepper 2 c. potato. peeled and sliced 1 sm. Pour over the tomatoes and toss to coat evenly. peeled and sliced 1 med.Slice tomatoes into wedges. Puree in blender or food processor.

Place zucchini in a greased baking dish and top with tomato. each) cauliflower 1/3 c. Coat zucchini slices in mixture. chopped celery 1/2 tsp. 2. In medium saucepan cook frozen vegetable and seasonings listed above in chicken broth as indicated on package directions. Stir in pureed vegetable mixture. oregano and pepper and spread over tomato slices. milk Chopped chives Yield: 6 cups 160 calories per cup 1. cabbage 1 lb. Combine flour with half the salt. sour cream 1/2 c. Combine sour cream and the rest of the salt. about 1 minute. butter or margarine 3 tbsp.ZUCCHINI ROMA 5 med. flour 2 1/2 c. ground pepper 1/4 c. Puree in blender or food processor. curry powder 1/2 tsp.2 pkg. if desired. -----------------------998668 -. until smooth and bubbly. Garnish if desired. heat through. Parmesan cheese Wash and scrub zucchini well and cut into thin round pieces. 5. oregano 1/4 tsp. flour 1 tsp. Heat oil in a skillet and saute zucchini until brown. salt 2 c. 4. With wire whisk.CABBAGE CREOLE 1 lg. 3. (10 oz. chicken broth 3 tbsp. ground chuck 1 bell pepper 1/2 onion 1 can stewed tomatoes . olive oil 2 sliced tomato 1 c. -----------------------998669 -. stirring frequently with whisk. In same saucepan melt butter or margarine. Slowly blend in milk. Bring just to a boil. Strain. salt 1 tsp. stirring constantly. pepper and oregano in a bowl. zucchini 1/4 c. set aside. stir in flour and cook. Bake 30 minutes at 350 degrees.

basil leaves 1/4 tsp. Medical Records -----------------------998672 -. fresh mushrooms. flour 1/2 c. Cut up cabbage. pepper Put sliced tomatoes in dish.MOE'S SCALLOPED CORN 1 lb. mayonnaise 1/2 c. Add all ingredients and simmer for 30-40 minutes. chopped 1 clove garlic. -----------------------998671 -. tomatoes.TOMATOES VINEGARETTE 6 lg. frozen chopped broccoli thawed and drained 1 can cream of mushroom soup 1/2 c.BROCCOLI JENNIFER 1 (10 oz. peeled and sliced 1/2 lb. drained (optional) Brown onion. cleaned and chopped 1/4 c. green onions. Refrigerate 1 to 2 hours before serving. Mix remaining ingredients together. Cook until done and drain all remaining grease. pour over tomatoes. crushed 1/4 c. milk Salt & pepper Bits of butter on top Bake at 350 degrees for 30 minutes. wine vinegar 2/3 c.1 1 1 1 can can can can Rotel Cheddar cheese soup corn kidney beans. finely chopped parsley 1 tsp. vegetable oil 1/4 c. grated cheese . -----------------------998670 -. frozen corn 2 eggs 2 tbsp. salt 1 tsp.) pkg. dill 1 tsp. bell pepper and ground chuck.

Heat oven to 400 degrees. melted butter 18 crushed Ritz crackers Combine first 6 ingredients in buttered 1 quart baking dish. Mix melted butter and crackers. sugar . salt 1/2 c. Arrange broccoli in ungreased baking dish.ESCALLOPED CABBAGE 1 lb. sprinkle over cheese sauce. boiling water 5 tbsp. cauliflower. Bake at 350 degrees approximately 35 minutes.1 sm. broccoli 1 can condensed Cheddar cheese soup 1/4 c. buttered cracker crumbs 1/4 c. Bake until crumbs are very light brown. onion. flour 1 c. pour over broccoli. cabbage.) pkgs. milk 1 c. Mix remaining ingredients until crumbly. margarine 3 tbsp. about 20 minutes. California blend (broccoli. carrots) 1 stick margarine 1 lb. cheese whiz Put ingredients in crockpot or microwaveable bowl and heat thoroughly. Physical Theraphy -----------------------998675 -. sprinkle on top. chopped 1 beaten egg 1 tbsp. firm margarine Bring 1 inch of salt water to boiling. add broccoli. Bisquick 1/4 c. Physical Therapy -----------------------998674 -. coarsely shredded 2 qt. Cook until stems are tender 12 to 15 minutes. Beat soup and milk with hand beater until smooth.BROCCOLI AUGRATIN 1 1/2 lbs. Administration -----------------------998673 -. milk 1 1/2 c.CHEESED VEGETABLES 3 (1 lb. drain.

SMASHING SQUASH 2 lb. onion. Cook mixture in microwave until cheese melts. milk Salt and pepper to taste 1 can cream of celery soup 3/4 lb. approximately 1/2 hour. Alterna Care -----------------------998676 -.Cook cabbage in boiling water seasoned with salt and sugar for 4 minutes. Drain very well and put in a 2 quart flat casserole. and pepper. Velveeta cheese Boil cabbage for 10 minutes.GLORIFIED CABBAGE 1 med. Bake at 325 degrees for 45 minutes. melted and mixed with 1 (8 oz. summer squash or zucchini. undiluted. Home Health Care -----------------------998677 -. Add sour cream and soup. Pour over cabbage. Add 1/2 of the buttered stuffing to squash mixture. cooked and drained 1 carrot.) pkg. Turn into buttered casserole dish and top with remaining buttered stuffing. sprinkle with buttered cracker crumbs. Bake at 350 degrees for 20-30 minutes. add drained cabbage. -----------------------998678 -. Top with buttered bread crumbs if desired. drain. salt. stirring in flour and slowly adding milk. Serves 4 to 6. cream of celery soup. Make a cream sauce with butter. cabbage 2 med. milk. Bake at 375 degrees until mixture heats through. peeled and grated 1 stick margarine. dry herb-flavored stuffing mix 1 c. Velveeta cheese. carrots and onions. flour and milk by melting butter in saucepan. Mix together in a casserole which has been sprayed with Pam. sliced. pared and grated 1 sm. sour cream 1 can cream of chicken (or mushroom) soup Mix squash. onions 6 cloves garlic .SCALLOPED CABBAGE 1 head cabbage 1/2 c. Cook until thickened over medium heat.

2 pieces celery. and bell pepper in the butter and cooking oil. Soak the toasted bread in the Pet milk. steamed Place a clean head of cauliflower on rack over simmering water. mayonnaise 3/4 c. cleaned 2 tsp. saute onions. bell pepper.SUNNY GREEN PEPPER BAKE . -----------------------998681 -. Pour mixture over cauliflower in pan. garlic. celery. sour cream Pepper to taste 1/4 c. Velveeta cheese Boil cabbage in a large pot until tender. top with egg mixture.CAULIFLOWER ALA POLAND 2 hard-boiled egg whites 1 tsp. chopped 1/2 c. Add parsley. Bake in 400 degree oven until brown. While cauliflower is steaming. Drain. butter 1/4 c. stir until melted. and pepper to egg whites. Chop up the bread and add to the mixture. chopped 1 med. sour cream. Cheddar cheese Cook a whole head of cleaned cauliflower in boiling water for 12-15 minutes. including the butter and oil. drain. Add the cheese. cut egg whites into small pieces. bread crumbs 1 head cauliflower. mustard 1/2 c. -----------------------998680 -. Cover and steam for 20 to 25 minutes. In another pan. When the cabbage is boiled. -----------------------998679 -. Just before serving. put in a casserole dish and top with bread crumbs. Mix. parsley 2 tbsp.CAULIFLOWER 1 head cauliflower. oil 4 slices toasted bread 2 cans Pet evaporated milk 1 lb. melted butter 3 tbsp. Add the ingredients to the cabbage. melt butter and stir in bread crumbs over cauliflower. and put in 375 degree oven for 10 minutes.

chopped tomato 1 c. shortening 1/2 tsp. Combine remaining cheese spread. tomato. diced (for garnish) 3 slices bacon (for garnish) Fry bacon until crisp. butter. cubed 1 (12 oz. Add cheese and seasoning. Add vinegar and sugar. Add soy sauce to taste. and celery in skillet. granulated sugar Soy sauce to taste 1 med. Top with reserved cheese spread and sprinkle with combined bread crumbs and melted butter. grated 1 c. grated cheese 1 tsp. -----------------------998683 -. salt Chop spinach fine. Drain. corn. Spoon mixture into peppers. Add well-beaten eggs to milk. pasteurized process cheese spread. add parsley. Remove and place on a paper towel to drain. Garnish with chopped tomato. stir fry for 5 to 7 minutes. turn into greased baking dish. pour over spinach. green pepper. Reserve 1/2 cup process cheese spread. onion. chopped parsley 4 tbsp. sliced diagonally 2 tbsp. drained 1 c.) can whole kernel corn.STIR-FRY ZUCCHINI 3 c.BAKED SPINACH AND CHEESE 2 bags spinach 2 tbsp. melted Remove seeds from peppers. -----------------------998682 -. diced onion 1 carrot. Serves 6.3 green peppers. paprika 4 eggs 2 c. Bake at 350 degrees for 30-35 minutes or until crumbs are golden brown. fresh bread crumbs 2 tbsp. diced green pepper 1/2 c. and tomato. crumble bacon over top. Place diced zucchini. Parboil 5 minutes. cut in half lengthwise 1/2 lb. celery. diced zucchini 1/2 c. stir well. vinegar 2 tbsp. milk 1 c. ------------------------ . Bake at 350 to 400 degrees for 1/2 hour. cook in shortening 10 minutes. 6 servings.

vinegar 1 tsp. drain. Add bacon and sauce mixture to hot cabbage. -----------------------998685 -. cook about 5 minutes until thick. add water and vinegar. onion 1 c. diced 1/4 c. Cool slightly before adding milk and bread crumbs and part of cheese. drain of fat all but 1 tablespoon bacon drippings. sliced Cook 5 cups shredded cabbage in salted water with 2 tablespoons vinegar or lemon juice.BAKED ZUCCHINI 1 1/2 to 2 lb. bread crumbs 1/2 lb. salt 1/8 tsp.998684 -. zucchini Salt to taste 1 lg. Cool slightly before . onion.BAKED ZUCCHINI 1 1/2 to 2 lb. flour 1/2 c. -----------------------998685 -.SWEET SOUR RED CABBAGE 1 med. salt. zucchini Salt to taste 1 lg. grated cheese 1 or 2 eggs 1 c. Serves 6. cut fine. Fry bacon. Cook 10 to 15 minutes. water 1/4 c. about 10 minutes. milk Grind or grate squash and steam in frying pan with oil enough to keep from sticking. pepper and onion. grated cheese 1 or 2 eggs 1 c. brown sugar 2 tbsp. Add onions. onion 1 c. milk Grind or grate squash and steam in frying pan with oil enough to keep from sticking. Add well-beaten egg and some cheese. head red cabbage 4 slices bacon. Add onions. Put in baking dish. Stir in sugar and flour. cut fine. top with bread crumbs and cheese. Bake at 325 degrees for 30 to 45 minutes. bread crumbs 1/2 lb. Cook 10 to 15 minutes. Stir gently and heat through. pepper 1 sm.

Bisquick 1/2 c. onion. grated Parmesan cheese 1 clove of garlic . zucchini. chopped onion 1/2 c. Add squash. yellow squash.BROCCOLI HOT DISH 1 (10 oz. sliced 1/4" thick 1/2 red bell pepper. salt In large skillet. In a bowl mix together soup and sour cream. stir in seasonings. flour 1/2 c. vegetable magic seasoning. Put mixture in a greased 1 1/2 quart baking dish. grated carrot Dash of pepper 1/4 tsp. top with bread crumbs and cheese. Saute over medium heat until crisp (about 5 minutes). salt. zucchini and pepper strips. cut into strips 3/4 tsp.) pkg. -----------------------998688 -. melted margarine Cook broccoli according to package directions. salt 1 tbsp. -----------------------998687 -. carrot. Remove from heat. Add well-beaten egg and some cheese. sliced 1/4" thick 2 med. Add broccoli. pepper and onion.ZUCCHINI SURPRISE 2 med. -----------------------998686 -. melt margarine. flour. Bake uncovered at 350 degrees for 30-35 minutes. sour cream 1/4 c. Drain. frozen chopped broccoli 1 can cream of chicken soup 1 tbsp. chopped 1/4 c. Mix.SUMMER SQUASH MEDLEY 2 tbsp.adding milk and bread crumbs and part of cheese. Drizzle croutons with melted margarine. seasoned croutons 2 tbsp. cajun style 1/4 tsp. Arrange croutons on top along outside edges. Put in baking dish. zucchini's 1 c. margarine 2 med. Bake at 325 degrees for 30 to 45 minutes.

FRESH ASPARAGUS . then add milk gradually. salt 1/2 c. salt 1/2 c. oil 4 eggs Mix together all above ingredients except zucchini.ASPARAGUS CASSEROLE 2 (14 1/2 oz. Drain well. Melt remaining butter and toss with bread crumbs. grated 1/8 tsp. Bake 40 minutes. Add cheese and salt. salt 1/2 tsp.) shredded cheddar cheese 1 c. milk 2/3 c. Pour sauce over asparagus. Add flour. Sprinkle over cauliflower mixture. Cook slowly until thickened. Bake at 350 degrees for 25-30 minutes. sour cream and salt. head cauliflower 1/4 c. cheese. sprinkle with cracker crumbs and dot over top with butter. oregano 1/2 tsp. fold into mixture and spread into a greased pan. Bake at 350 degrees for 30-40 minutes. Spoon into 1 1/2 quart casserole. diced onion 1 1/2 c. butter Preheat oven to 325 degrees. pepper 1/2 c. Cheddar cheese. -----------------------998691 -. dried bread crumbs Break cauliflower into sections. Place cut asparagus in casserole dish. (6 oz. Combine cauliflower with 2 tablespoons butter. melt butter.1/2 tsp. butter or margarine. (8 oz. divided 1/2 c. butter. -----------------------998690 -. crushed 1/2 tbsp. Cook for 10 minutes in salted water. -----------------------998689 -. Slice zucchini. Ritz crackers. flour 3/4 c.CAULIFLOWER AU GRATIN 1 lg. parsley 1/4 tsp. stirring constantly. In small pan over medium heat. drained 1 1/2 tbsp.) sour cream 1/4 tsp. melted 1 tbsp. onion.) cans cut asparagus.

) butter beans 1 (16 oz. If you find tips cook too fast compared to ends when cooking whole. Drizzle butter over top. salt 1/4 tsp. dried dillweed 1/4 c. Wash.BAKED BEANS 3 (16 oz. Fold bacon and onions into beans. then fry onions until golden brown. Bake at 350 degrees for 1 hour. Cook in salted water until tender. Mix beans.STUFFED BANANA PEPPERS 13 mild or hot banana peppers (sweet peppers. Rinse peppers in cold water to remove any remaining seeds. tomato puree Cut 1/2 inch off tops of peppers and set aside. chopped 1/4 c. Drain very well. red or green bell peppers can be substituted if preferred) 2 tbsp. uncover the last 20 minutes. onion. Decorate beans with remaining bacon arranged on top. peeled. pat . ketchup and sugar.) pork & beans 1 (16 oz. Sprinkle with salt and pepper. dark brown sugar 1/2 lb. bacon (chopped in pieces) reserve 3 strips for top Drain butter and kidney beans. make a pillow of foil to hold tips up. minced fresh parsley 1/2 tsp. melted Sprinkle of salt Sprinkle of pepper Snap or cut off tough ends of asparagus. -----------------------998693 -. Remove cores and seeds with long thin knife. spices. minced 1 c. onion. seeded & chopped 2 tbsp. asparagus Salted water 1/4 c. Leave whole or cut into bitesize diagonal pieces. uncooked rice 1 med.2 lb. butter or margarine. water 1/2 c. Turn into shallow serving dish. ketchup 1 sm. prepared mustard Dash garlic powder 3/4-1 c. olive oil 1 sm. tomato.) kidney beans 1 tsp. -----------------------998692 -. Brown bacon pieces. Makes 4-6 servings of about 4-6 spears each.

water 2 c. Cover and bake 45-50 minutes. tomato. Preheat oven to 350 degrees. or frozen up to 2 weeks. Bake at 325 degrees for 15-20 minutes until lightly browned. Peppers can be filled 1 day ahead and refrigerated. Mix can be made the day before and kept refrigerated.BROCCOLI RICE CASSEROLE 2 (10 oz. Chill for 1 hour. Remove from heat.) bags frozen chopped broccoli 1 c. beaten Mix all ingredients in large bowl. pepper 1/2 tsp. salt per cup In saucepan. Fill remaining peppers loosely with rice mixture. Pour syrup onto beets. -----------------------998694 -. vinegar 1/2 tsp. Pour cold water over beets and skin them by rubbing between your hands. cooked 1 c. cooked & drained 3/4 c. long grain rice.dry. garlic salt 1/2 c. Prop stuffed peppers against pepper halves.PICKLED BEETS 2 c. parsley. cook beets in water until tender. broccoli cutlets. stacking in dish as necessary. Heat oil in heavy large skillet over medium-high heat. replace tops. Slice beets. Cut 1 pepper in half lengthwise and set aside. -----------------------998696 -. rice. Pour over peppers.BROCCOLI BALLS 1 pkg. Parmesan cheese 3 c. Combine remaining 1/2 cup water with tomato puree in small bowl and blend well. Stir in 1/2 cup water. Pepperidge Farm stuffing 6 eggs. Drain. -----------------------998695 -. 10 minutes. Position 2 pepper halves against long side of rectangular baking dish. Serve hot with sauce accumulated in dish or pass separately. These keep in the refrigerator for months. process cheese spread . Defrost in refrigerator before baking. Cut off ends. Dissolve sugar and salt into the 2 cups water and vinegar. Add onion and saute 10 minutes. salt and dillweed. Roll into small balls. melted margarine 1 tsp. sugar 2 c. Excellent side dish to leg of lamb. Cook until liquid evaporates.

Bake uncovered in 350 degree oven for about 30 minutes. Mix cheese spread. orange juice 1/4 tsp. Variation: Add 1/4 cup chopped green pepper to carrots for the last 15 minutes of cooking. carrots. Drain. cover and cook over medium heat 8-12 minutes or until carrots are tender. Heat and stir to boil and thicken. Put into 3 quart casserole. Add to saucepan. Sprinkle over top. apricot preserves In medium saucepan. dry bread crumbs Cook and drain broccoli. Melt butter in small saucepan. Makes 8 (1/2 cup) servings. condensed cream of mushroom soup 10 oz.GLAZED CARROTS 5 c. Reduce heat. drain. Stir in salt and apricot preserves. -----------------------998697 -. Mix with broccoli and rice. Add to broccoli. Toss lightly to coat. bring to a boil.SWEET AND SOUR CARROTS 2 lb. While carrots are cooking put next 5 ingredients into saucepan. Pour over drained carrots. packed 1/4 c. mushroom soup and chicken soup together. salt 1 tbsp. Mix well. Saute until onion is soft and clear. Stir in crumbs. combine carrots and water.10 oz. cut bite-size Salted water 1/4 c. Serves 8. butter or margarine 1/2 c. -----------------------998699 -. Serves 6-8. chopped onion 2 tbsp. julienne-cut carrots 3/4 c. water 1/4 tsp. salt 1/4 c. brown sugar. soy sauce 1/2 c. cornstarch Cook carrots in salted water until tender.CAULIFLOWER MIX . Mix water and cornstarch together. butter or margarine 1 c. condensed cream of chicken soup 2 tbsp. Combine broccoli and rice in large container.APRICOT . white vinegar 1 tsp. Put butter and onion into frying pan. water 1 tbsp. -----------------------998698 -.

stirring constantly until thick and smooth. Cheddar cheese Cook cauliflower in salted water until barely tender. reserved 1/3 c. cut diagonally into 1/2" pieces 3 tbsp. Drain. cooked 1/2 c. Add salt and drained celery. Drain. milk 1 c. Melt butter in saucepan. head of cauliflower. -----------------------998700 -. salt and pepper. Melt 2 tablespoons butter over medium heat. liquid .) Bake uncovered at 400 degrees for 15 minutes. Mix in flour. For oven dish turn into 2 quart casserole. Add peas. bread crumbs Boil celery in water to cover for about 10 minutes or until tender.2 lb.STYLE 4 slices bacon. 1 cup of cheese and cauliflower to sauce. diced 1/3 c. Scatter remaining 1 cup cheese over top. frozen or fresh. flour 2 c. butter or margarine 1/3 c. broken up Salted water 1/3 c. salt 3/4 c. peas. mushrooms. grated med. salt 1/4 tsp. chopped onion 2 tbsp. Spoon mixture into greased 1 1/2 quart casserole. Stir in flour and add milk slowly. Bake covered in 350 degree oven for about 25 minutes or until hot. drained. This may be heated through and served now. Stir. -----------------------998701 -. Stir in milk until it boils and thickens. can Green Giant French style green beans. Mix bread crumbs with 1 tablespoon melted butter and sprinkle over celery mixture. (Can refrigerate. all-purpose flour 3/4 tsp. pepper 2 1/2 c. vinegar 16 oz. celery. pecan halves 1/2 c. Serves 8-10. drained 2 c. milk 3/4 tsp. then bring to room temperature and bake. butter 2 tbsp. sugar 1 tbsp. Remove cover for last 10 minutes. Top with pecans (or mix in with celery mixture).GREEN BEANS GERMAN . flour 3 tbsp. sliced mushrooms.CREAMED CELERY WITH PECANS 4 c.

Garnish with bacon. Stir in milk until it boils and thickens. sour cream. Mix in flour. but adds good flavor) Saute mushrooms and onion in first amount of butter in frying pan for about 5 minutes. Stir often. This may need to be done in 2 batches. Add beans. Serves 8. Worcestershire sauce 2-4 tbsp. drain on paper towels. butter or margarine 1/2 c. tomato sauce or ketchup 1 tbsp.In medium skillet. butter or margarine 2 tbsp. mushrooms 1 sm. Saute onion in bacon drippings until crisp-tender.REFRIGERATOR PICKLES . salt. -----------------------998704 -. Put remaining butter into frying pan. salt 1/8 tsp. fry bacon until crisp. onion. sour cream 1 tbsp. Add beans. Add more to taste. Add Worcestershire sauce and first amount of cheese. pepper 1/4 c. Mix in flour. pepper 1 c. Pour over mushrooms. -----------------------998702 -. butter or margarine 1/4 tsp. Add sugar. chopped 1/4 c. Heat through.BAKED MUSHROOMS 3 lb. garlic powder 2 1/2 c. salt 1/8 tsp.GREEN BEANS PARMESAN 2 tbsp. milk 1/2 tsp. Note: If you do not have chicken stock available use 3 chicken bouillon cubes dissolved in 2 1/2 cups boiling water. all-purpose flour 1/2 tsp. grated Parmesan cheese 2 (14 oz. all-purpose flour 3/4 tsp. heat thoroughly. drained Melt butter in saucepan. chicken stock 1 c. salt and pepper. fresh sm. flour. Remove bacon. Makes 3-4 servings. Stir in chicken stock. stirring constantly. Cover and bake in 350 degree oven for about 30 minutes or until bubbling hot. Serves 8. sherry (optional. Turn into 2 quart casserole. cook until smooth and thickened.) cut green beans. -----------------------998703 -. pepper and garlic powder. Heat and stir until it boils and thickens. tomato sauce and sherry. Add more butter if needed. vinegar and reserved liquid.

onion. sliced 3 c. Add chicken bouillon and dill weed. chopped 1/2 c. Sprinkle with a little Parmesan cheese. Stir well. butter or margarine. chives or chopped green onion. potatoes and onions. half the length of the green pepper 1/2 c. green pepper strips. add sour cream. sliced thin 1 lg. or wrapped for freezing. sliced thin 1 lg. Add all other ingredients and cook until done. Cut in half. white vinegar 1 tsp. dill weed 1/2 tsp. thawed 1 tsp. 1/3 c. Cheddar cheese.TWICE BAKED POTATOES 6 med. potatoes. 1 1/2" long 1/2 c. Reserve the skin. cheese and butter. shredded 1/2 c. unsalted butter 4 med. To . cubed 1 c. May be held in the refrigerator for 24 hours. green pepper. Whip the potatoes together in a large bowl and add salt and pepper to taste. -----------------------998706 -. Add carrots. cucumbers. softened Parmesan cheese Bake the potatoes until done. Whip until blended. if desired 1 c. -----------------------998705 -. carrot sticks. When smooth. sour cream 1/2 c. sugar 1/4 c. instant chicken bouillon granules 1 tsp. chives or onion if desired. celery seed 1 tsp. approximately 1 1/2 hours at 350 degrees. Scoop potato mixture back into the skins. onions. salt Melt butter in pot. Scoop out both halves.POTATO AND CARROT MEDLEY They will stay crisp. Cook a few minutes on medium-low. salt 2 c.3 qt. frozen green beans. mustard seed Mix and store in large bowl in refrigerator. Idaho potatoes Salt & pepper to taste 1 pt.

Stir sherry. Bake uncovered until soft. cored & chopped 1/2-1 tsp. grated 2 c. When squash is cooked.serve. cooked rice 1/4 c.) Set oven at 325 degrees. Peel chestnuts. melted butter Combine ingredients in a greased casserole dish. cream sherry 2-3 Granny Smith apples. frozen spinach. working in batches if necessary. Sprinkle with reserved chopped chestnuts and bake 60 minutes or until heated through. Meanwhile place chestnuts in small saucepan and add remaining 2 cups of water. thawed & squeezed dry 4 eggs. chopped apples and salt into puree and pour into a 1 quart casserole. minutes. peeled. Worcestershire sauce 1 tbsp. Place squash halves in 9 x 13 inch baking pan and pour 3-4 cup of water into pan. place on cookie sheet and bake at 325 degrees for 30 minutes or until golden.BAKED SQUASH WITH APPLES AND CHESTNUTS Bake at 350 degrees for 45-50 5 lb. salt 3/4 lb. (Recipe can be completed to this point the day before. -----------------------998707 -. (For this recipe. onion flakes 1 tbsp. scoop out flesh and puree in blender or food processor. sharp cheese. seeds & fibrous membrane removed 6 c. -----------------------998709 -. divided 10 chestnuts. cool and chop meat coarsely. Drain water and set chestnuts aside until cool enough to handle. water. milk 1 tbsp. raw squash. Serves 6-8. beaten 3/4 c.) Place squash puree in large bowl. Cover and boil on high heat 15 minutes.SPINACH CASSEROLE 1 pkg. Set aside. about 30 minutes.YAMMY APPLES . cut with an X on flat side 1/2 c. salt Preheat oven to 350 degrees. -----------------------998708 -. cut in half. Refrigerate puree squash. you will need 6 cups squash puree.

cinnamon 3 tbsp. chopped zucchini (or your favorite squash. oil 1 sm. half of the brown sugar and half of the cinnamon. onion. onion flakes Cook broccoli and drain. 10 minutes before cooking time has expired. -----------------------998712 -. peeled & sliced 3 tbsp. butter or margarine Miniature marshmallows. Bisquick 1/2 c.CRUNCH TOP POTATOES Pour sauce over and bake at 350 degrees for 20 . lemon juice 3 tbsp. Repeat the layers. peel first) 1/2 c. If desired. minutes. Sprinkle with half of the lemon juice. cover with a layer of miniature marshmallows. then dab with half of the butter. grated sharp cheese 2 beaten eggs 1 can mushroom soup 2 tsp. Cover completely with 2 of the sliced apples. optional This recipe is made in layers.2 (19 oz. -----------------------998710 -. chopped 1/2 tsp. bag chopped broccoli 1 c. marjoram 1/8 tsp. Start with a 2 1/2 quart buttered casserole. Serve warm. Parmesan cheese 1 tsp.) can yams. parsley flakes 4 beaten eggs Mix all ingredients and pour mixture into a 9 inch pie plate.BROCCOLI CASSEROLE Bake at 350 1 lg. Bake at 350 degrees for 30 minutes. brown sugar 1 1/2 tsp. or until golden. sliced into thin chunks 4 juicy red apples. and bake until they turn golden brown. -----------------------998713 -. and make a 1 inch layer of sliced yams. degrees for 30-35 minutes. pepper 1/4 tsp.ZUCCHINI CASSEROLE 3 c. salt 1 c.

onion chopped fine 1/4 c. butter 3 or 4 lg. 1/2 cup cheese.) condensed cream of mushroom soup 1 c. slices 3/4 c. Pour into quart casserole. butter 1 1/4 c. sour cream 1/4 tsp. Makes 6 servings. Stir in tomatoes and seasoning.) frozen broccoli. Add bread cubes and sugar.SWISS VEGETABLE MEDLEY 1 bag (16 oz. ------------------------ . Bake uncovered. soup.) can tomatoes 1 sm. sour cream. pared and cut in 1/2 in. Top with remaining cheese and onions. Bake covered at 350 degrees for 30 minutes. dry bread cubes 1/2 c. baking potatoes. -----------------------998714 -. sprinkle over. Mix remaining ingredients. salt 1 1/2 tsp. pepper Saute onion in butter. shredded Sharp process cheese Heat oven to 375 degrees.) shredded swiss cheese 1/3 c. -----------------------998715 -. pepper and 1/2 can onions. crushed corn flakes or 1 c. cook slowly. Bake 1/2 hour or until done. paprika 1 1/2 c. carrots. turn once in butter. salt 1/8 tsp. (4 oz. 5 minutes longer. Place mixture in buttered shallow pan and bake 45 minutes in medium oven (350 degrees). potato chips 2 tsp.roll pan in 375 degree oven. cauliflower combination (thawed and drained) 1 can (10 3/4 oz. brown sugar 1 tsp. Add single layer of potatoes.ESCALLOPED TOMATOES 1 (2 1/2 lb.1/3 c. Melt butter in jelly . pepper 1 can Durkee french fried onions Combine vegetables.

zucchini and shape into cakes.GREEN RICE 1 1/3 c.998716 -. 1/3 c. -----------------------998717 -. beaten 2 c. salt 2/3 c. brown. -----------------------998718 -. chopped onion 1 pkg. whole kernel corn . Minute rice 1 can cream of mushroom soup 1 jar Cheese Whiz 1 (4 oz. milk 1 egg 1 1/2 c. Add eggs. Makes 8 or 10 cakes. cooked and drained Mix all ingredients together. corn Mix together. grated zucchini 2 tbsp. drained 1 stick oleo or butter. eggs. biscuit mix 1/4 c. Using heavy skillet. baking powder 3/4 tsp. fry in melted butter for 2 minutes or more each side. salt and pepper 2 lg. creamed corn 8 oz. flour 1 1/2 tsp. Serve with butter and Maple syrup. broccoli. Drop by spoonfuls into hot deep fat fryer.) can mushrooms. butter Mix first 3 ingredients. melted 1/4 c.FRIED ZUCCHINI CAKES Bake at 350 degrees for 40 minutes.KENTUCKY SPOON BREAD Fry until golden 8 oz. 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. cheese grated 1/8 tsp. -----------------------998719 -.

cooked slightly and . butter 1/4 c.SWISS CHARD WITH CHEESE 2 lb. bread crumbs 2 tbsp. for 30 minutes at 350 degrees. -----------------------998720 -. dill weed. cover with boiling water (salted). stirring until cheese is melted and blended. Pour cheese over top and sprinkle with crumbs that have been coated with butter. and worcestershire sauce. -----------------------998721 -.8 minutes at 425 degrees. blend in flour and salt. melted butter Cut stalks from washed chard leaves in 1" pieces. dried dill weed 1/2 tsp. Place chard into greased dish.DILL STUFFED MUSHROOMS 24 fresh mushrooms (white button) 2 tbsp. pressing out liquid. stirring constantly until mixture thickens. Add cheese. Remove from heat. diced pasteurized process cheese 1/2 c. Jiffy corn bread mix Bake in glass pan Mix all ingredients in bowl with spoon (do not need mixer). swiss chard 2 tbsp. Cover and cook 5 minutes. flour 1 tsp. sour cream egg stick soft margarine sm. Drain in colander. (5 cups chard) Melt butter. Cook stems and onion in butter till tender.8 1 1 1 oz. fine bread crumbs 1 tsp. Stir in bread crumbs. Worcestershire sauce Remove stems and chop. Bake on ungreased cookie sheet for 6 . butter or margarine 2 tbsp. cabbage. sliced green onion 2 tbsp. Place in bottom of large kettle. -----------------------998722 -. Add milk and cook over low heat. salt 1/2 c. Add torn leaves and continue cooking for 5 more minutes. milk 1/2 lb. Fill mushroom crowns with bread crumb mixture. pkg.CABBAGE CASSEROLE 3 lb.

Bake 350 4 c.CORN CHOWDER Pour over cabbage mixture. Place in cold oven bake for 1 hour at 325 degrees. Heat to boiling point and serve piping hot with parsley sprinkled over top. Add onion and cook slowly for 5 minutes. milk 1 tsp. paprika 2 tbsp. Add to potatoes along with corn. This is a hearty cold weather dish which our family liked very much! -----------------------998724 -. paprika Drain can of asparagus tips and arrange on bottom of lightly buttered baking dish.ASPARAGUS OMELET 1 lg. bread crumbs 4 eggs 1 1/2 c.drained --Add to cabbage:-1 c. can asparagus tips 1 tsp. chopped onion 2 c. -----------------------998725 -. salt 1/2 (2 slices) c. drain) 1/2 c. pepper 1 tsp. boiling water 1/4 lb. add milk. Cook 15 minutes. -----------------------998723 -. cracker crumbs 1 c. grated cheese salt and pepper Melt 1 stick oleo and 2 cups milk. sprinkle over this. Add salt. salt pork or bacon (diced & fried until brown. Fry salt pork or bacon. milk 1/4 tsp. degrees for 30 minutes. Do not boil. salt 1/8 tsp. salt. chopped parsley Boil potatoes 15 minutes. bread crumbs (without crusts) of fresh bread. pepper and paprika.SCALLOPED CABBAGE . Pour over ingredients in dish. Drain. Add milk. Serves 4 . corn. sliced potatoes 2 c. Beat eggs slightly.6. whole kernel or cream 2 c. Sprinkle paprika over top.

serves 4. chopped Mix vegetables and let cool. sugar 1 tbsp. Pour over the drained cabbage and cover with buttered crumbs and bake in moderate oven until heated through and top is brown. Add salt and pepper to taste. orange peel. carrots. drain + wash 4 stalks celery.GLAZED HOLIDAY CARROTS 3 (1 lb. make white sauce of: 2 tbsp. chopped Cook carrots in 1 inch boiling water 10 to 20 minutes or until tender.STUFFED CABBAGE --DRESSING:-- 1 lb. -----------------------998726 -.SWEET + SOUR MIXED VEGETABLES 20 oz.pour glaze over carrots. grated Parsley. cooked and cooled 1 can red kidney beans. then mix with vegetables and refrigerate. ground beef . pkg. 3/4 c. In small saucepan. maple syrup 1/2 tsp. stir in syrup. -----------------------998727 -. garnish with chopped parsley. oleo (Promise) 1/3 c. sliced 1/4 c. ginger 1/4 tsp. stir.) c. butter 2 tbsp. chopped 1 onion. mustard 1/2 c. drain. When thick. flour Cook and cool the above. flour 2 c. melt oleo. chopped 1/2 green pepper. -----------------------998728 -. cool 1 minute . milk Cook in salted water until tender. ginger and orange peel.Shred enough cabbage to fill a casserole. vinegar 1 heaping tbsp. add 1 cup sharp cheese. frozen mixed vegetables. and stir until melted.

salt free butter.2 1/2 hours at 350 degrees.SPINACH BALLS 2 (10 oz. -----------------------998731 -.1 lb. nutmeg . milk Salt Cook spinach according to directions. rice. pepper and garlic.for 2 minutes.) -----------------------998729 -. Add spinach and mix thoroughly. about 10 minutes.CREAMED SPINACH 1 pkg. white pepper 1/4 tsp. Wrap and place in roaster. grated 4 eggs. Add flour. frozen spinach. chopped 4 slices of bacon. Blend thoroughly. bake 2 . (I pour another can of tomato soup over the cabbage rolls before baking. finely chopped 1 med onion. Drain very dry. softened to room temperature 1/2 tsp.MICROWAVE CORN ON COB Wrap each ear of corn (without husk) in wax paper twist ends . serves 4. seasoned (any flavor) croutons 1 c.) pkg. cook and stir until thickened. Slowly add milk. add 1 minute for each additional ear . finely minced 1 c. slightly beaten 1/2 c. Loosen cabbage leaves in hot water.enjoy! -----------------------998730 -. soaked in water 1 can tomato soup 2 eggs Salt + pepper Onion. chopped 2 c. fresh ground 1 clove of garlic. ground pork 1 c. seasoned salt. very finely chopped 2 tbsp. pepper. frozen spinach. diced and browned in butter Mix all ingredients together. flour 1/8 tsp. parmesan cheese. Fry bacon and onions together until onions are tender.

) with 1 cup soft bread crumbs and 2 tablespoon butter on top. Top with tomato sauce.) box of frozen french style cut beans 1 (10 to 12 oz. on a cookie sheet . In blender. grind croutons into fine crumbs.15 minutes until firm. and we will be a happy pear! -----------------------998733 -. Bake 1 hour at 350 degrees. shredded 1 1/2 c. chopped 1/2 c. Place in strainer and use back of spoon to press out water. -----------------------998734 -. with your radish hair and turnip nose. med. green pepper. eggs.VEGETABLE MEDLEY My Sweet Potato. butter.30 minutes. . A wonderful dish to take when you go to a friends house or potluck supper. sliced Onion. grated Layer in casserole. do you carrot all for me? You are the apple of my eye. My heart beets for you. or 10 . about 1" in diameter. If we cantaloupe. celery. sharp cheddar cheese. 350 degrees for 25 . onion. mayonnaise 1/2 c. sliced Peppers.400 degrees F. and seasonings. Bake in greased casserole (2 qt. Freeze about 1 hour.lined with waxed paper. Remove from freezer and place in airtight containers.Cook spinach according to package directions.ZUCCHINI CASSEROLE Zucchini. add bit of basil and garlic powder. lettuce marry. crumbs. Shape into balls.) box of whole kernel corn 1/2 c. chopped 1/2 c. Bake in preheated oven of 350 degrees . Mix thoroughly spinach. sliced Cheese slices Tomato sauce Cheese. (Can be frozen up to 6 weeks) To serve. drain well. Sprinkle grated cheese and butter over top. chopped Defrost vegetable and dry off a bit between paper towels. cheese (I use Sargento's). Put slice of cheese between each layer. Then mix all ingredients together well. My love for you is strong as onions. -----------------------998732 -. place on an ungreased cookie sheet. sliced Tomatoes.VEGETABLE CASSEROLE 1 (10 to 12 oz.

drained 1/2 c.ITALIAN VEGETABLE TOSS 1 1/2 c. tomato. Worcestershire 1 c. At serving time. Fold in crab meat and refill shells.) can artichoke hearts. drain. mushrooms. light cream 1 tsp. -----------------------998738 -. salt 4 tbsp. Berenstein Italian dressing 1 med.-----------------------998736 -. grated cheese .) can crabmeat. Cover and chill several hours. Cut lengthwise and scoop out potato. shell macaroni 2 c. grated onion 1 c. drained. softened 1/2 c. In a large bowl combine macaroni. seeded. sliced mushrooms 1 (6 oz. -----------------------998737 -. cauliflower flowerets 1 c. Rinse with cold water.CAULIFLOWER 1 head cauliflower. Toss with Italian dressing. seeded & chopped Cook macaroni according to package directions. drain well. rinsed & chopped 1 c. cooked until tender 1 can cream of chicken soup 1/3 c. sliced ripe olives 1/2 c. chopped green onion 2/3 c. Can be frozen and reheated at 350 degrees for 30 minutes. broccoli flowerets 1 c. grated sharp cheese Paprika Bake potatoes whole until fork tender. butter. broccoli. Bake in oven at 400 degrees for 15 minutes. Sprinkle with paprika.CRAB STUFFED POTATOES 4 med. baking potatoes 1 (6 oz. toss vegetable mixture with avocado and tomato. artichoke hearts. avocado. cauliflower. peeled & sliced 1 med. Makes 12-16 servings. Combine potato with ingredients and beat with mixer. olives and green onion. mayonnaise 1 tsp.

grated Cheddar cheese 10-12 crumbled.BAKED HASH BROWNS 3/4 c. baking powder 3/4 tsp. boxes) 1 can cream of celery soup 2 eggs. milk and sour cream. Pour into 9 x 13 inch baking dish. Mix well and add hash browns and mix until potatoes are coated with mixture. Top with: 1 c. Cover with foil and bake at 375 degrees for 45 minutes to 1 hour. -----------------------998741 -. Mix soup. salt 1 c. beaten 1/2 c. frozen hash browns 1 can cream of celery soup 1/4 tsp. can of cream of celery soup. zucchini. flour 2 tsp. mayonnaise and Worcestershire and cheese. shredded Cheddar cheese 1 can Durkee fried onion rings 1 lb. smashed Ritz crackers Pat of butter Bake at 350 degrees for 25-35 minutes. milk In a bowl combine 1/2 cup of cheese. -----------------------998739 -. 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. pepper 1/4 tsp. shredded . 1/2 can of the onion rings. milk 1 egg. Add cauliflower gently.ZUCCHINI FRITTERS 1 1/2 c. sour cream 1 1/2 c.BROCCOLI SOUFFLE 1 bag frozen broccoli (or 2 sm. seasoned salt 1/4 c. Bake at 350 degrees for 30 minutes or until bubbly. -----------------------998740 -.Cut cauliflower into flowerets. chopped onion Stir together in a casserole dish. Top with 1/4 cup Progresso Italian bread crumbs tossed in 2 tablespoons melted butter. beaten 1 c.

like cabbage. Chop the greens and turnips and side-meat all up together. They should be dark-green and soft. put them in your cooker with the recommended amount of water usually a half-cup. -----------------------998742 -. water 1 tsp. Pull the green leafy part off the tough stems and tear into pieces with your hands. Fry 3-4 minutes (golden brown). Cut the side meat up into 2 x 2 inch chunks and distribute throughout the greens. Dice the turnip up and sprinkle across the top. A clean laundry tub works well or you can actually put them in the washer on the delicate cycle. egg and zucchini. but don't let them spin. Serve hot. soft-ball size 1/2 lb. Bring to a boil. set aside. just a little lemon juice and let them swish around in there.can use all three of above mixed together. And don't let anybody see you do it. quartered 1 sm. Mix milk. You will think that you have enough greens to feed an army when you start.DOWN-HOME GREEN BEANS AND POTATOES 1 1/2 lbs. Saute onion in drippings until tender. fresh green beans 8 slices bacon. 1 turnip. mix. Cut into 1 1/2-inch slices. -----------------------998743 -. Place in serving dish and serve warm with corn bread to soak up the pot-liquor. I find that it takes about 15 minutes of pressure to cook them to the proper Southern degree of tenderness. Discard the stems. DO NOT DRAIN. Drop by tablespoon into deep heated oil. Following your pressure-cooker directions. chopped 5 c. salt 1/2 tsp. Sprinkle with salt to taste. lean side meat Salt Pressure-cooker Fresh greens are sandy and must be thoroughly washed in several changes of water. add .Oil for deep frying In bowl mix first 3 ingredients. Trim ends and remove strings. onion. Chicken or beef broth works well too. Remove bacon and set aside. not chewy at all.A POT OF GREENS "SOUTHERN STYLE" Fresh collards Mustard Turnip greens Or . Fry bacon until crisp in a Dutch oven. Don't even fool with them). Add water to cover. no soap. but greens yield about half their weight and also cook down to a smaller amount. pepper 1 1/2 c. remove them from the pot and place in a large deep pan. (Frozen ones taste just like the box. When the pressure goes down. Add to flour mixture. cubed red potatoes Wash beans.

pepper and return to a boil. season with salt and pepper and fresh herbs. shredded Cheddar (mild) 2 tbsp. sour cream 1 stick butter 10 oz. -----------------------Sprinkle . layer in dish and bake 25 minutes at 400 degrees. water 1 onion.bacon. with corn flakes. salt and pepper. Cool. Cover and simmer 15 minutes. sour cream 1/4 tsp. pepper 4 oz. frozen hash browns 1/2 c. peel and grate potatoes. season with salt. pepper.POTATO CASSEROLE 1 pkg. chopped 1 can cream of chicken soup Corn flakes. -----------------------998745 -. Mix well with olive oil. Stir occasionally. Combine cheese. Stir in sour cream. Add potatoes and cook 10 minutes or until potatoes are tender. and butter in a small saucepan. Drain. Bake at 350 degrees for 1 hour. salt. Remove from heat. crushed 1 c. cover with whipping cream and bake 25 minutes at 400 degrees. Sprinkle with paprika. shredded cheese Salt and pepper Mix all except corn flakes and spread in a buttered 11 x 14 inch pan. Add cheese mixture to potatoes. -----------------------998746 -. beans.CHEESE POTATO CASSEROLE 6 med. potatoes 1/2 c. Pour into greased 2 quart casserole dish. Mix. Variation: Slice potatoes.SLICED POTATOES BAKED IN OVEN Slice potatoes. slow heat until melted. -----------------------998744 -. salt Paprika Cook potatoes in boiling salted water for 30 minutes. milk. butter 1 tsp. Layer in greased dish. Yield: 6 servings. and orange peel. milk 8 oz.

CREAMY DILLED POTATOES 1 tbsp. cinnamon 1/2 tsp.) can sweet potatoes 1 c. salt and dill. butter 1 tbsp. flour 3/4 tsp. -----------------------998748 -. salt 1/2 tsp. Bake at 350 degrees for 15 minutes. milk 1 tsp. milk or to desired consistency . Bake at 350 degrees for 30 minutes. cooked potatoes Paprika Melt butter. 13 oz. nuts and melted butter. vanilla flavoring Approximately 1/2 c. butter 2 eggs 1/4 tsp. granulated sugar 3 tbsp. Alternate layers of potatoes and sauce in a casserole. minced onion 4 c. stirring until thick. -----------------------998749 -. Put in casserole dish and top with sugar. Drain. blend flour.SWEET POTATO SOUFFLE Approximately 5 fresh sweet potatoes 1/2 c. chopped pecans 1/3 c. cook. Blend in mayonnaise and onions. vanilla 1/2 c. brown sugar 1 c. sugar 3 eggs 1/2 c. melted butter 1/3 c. diced. milk 1/2 c.998747 -. whip and add other ingredients. dillweed 1 c. mayonnaise 3 tbsp..SWEET POTATO CASSEROLE 1 (1 lb. flour Heat sweet potatoes in syrup. Add milk. butter --TOPPING:-1 c.

chopped pecans Or marshmallows Cook fresh sweet potatoes until tender . margarine 1/4 tsp.--TOPPING:-Brown sugar . quarter and arrange in casserole dish. Top with chopped pecans and brown sugar last 10 minutes of baking time. carrots. shredded 2 chopped onions . -----------------------998750 -. stirring until sugar dissolves.ORANGE SWEET POTATOES 6 med. Heat rest of orange juice. orange rind and sugar. Serves 4.ORANGE-SWEET POTATO CUPS 4 oranges 2 1/2 c. Bake at 350 degrees until lightly glazed. sherry (cream sherry) Scoop out orange halves . salt 1/4 c. Add a pinch of salt and food coloring. orange juice. Peel. divided 3 tbsp. Spoon mixture into orange cups. if desired Boil sweet potatoes in skins.CARROTS 2 lb.add margarine. Pour over sweet potatoes. Stir 1/2 cup orange juice into cornstarch stirring until smooth.then puree. sprinkle with brown sugar. mashed sweet potato 2 tbsp. sweet potatoes 1 tbsp. OR: Top with marshmallows the last 5 minutes of baking time. -----------------------998751 -. -----------------------998752 -. Beat until fluffy and add sherry. melted butter 2 tbsp. Pour in cornstarch. Add ingredients with milk to desired consistency.reserve juice. stirring until thickened. pkg. firmly packed brown sugar 1/3 c. white sugar Salt Yellow food coloring. orange juice and salt. cornstarch 1 c. grated orange rind 1/3 c. Mash potatoes . butter. Bake at 350 degrees for 1 hour.

sugar 1 tsp. Serves 8. onions.1/2 c. Add cooked rice. salt and other peppers and mix well. peeled (1/2 inch pieces) 2 tsp. Cover. Place in a covered casserole and cook until all the liquid is absorbed. diced celery 2 lg. sliced thinly 2 tomatoes. basil flakes 1 tsp. -----------------------998754 -. chopped 1/4 c. minutes or longer. Drain. oil 2 med. black pepper and cayenne pepper Wash peas and soak overnight. if needed. water Cover and steam for 20 minutes. 3/4 cup cream. -----------------------998753 -. add the pork and pepper pod. Using the same liquid.HOPPIN' JOHN 1 c. eggplant. bacon or salt pork. Put into greased mold. Serves 6. Add 1 1/2 teaspoon salt. zucchini. cook until peas are tender but whole. Mix with carrots. sliced . shredded 2 c. salt 1 med. thinly sliced 1 med.SKILLET CABBAGE 4 c. Bake at 350 degrees for 45 minutes. Fry 2 cups soft bread crumbs in 1/4 cup butter. shredded cabbage 1 green pepper.RATATOUILLE (MICROWAVE) Cook over medium heat for 15 2 med. cooked rice As need for taste: salt. bacon fat 2 tsp. dried blackeyed peas 1 pod red pepper 1/2 lb. onion 1/2 c. diced 3 c. Accent Salt and pepper to taste Combine ingredients in large skillet. green pepper. -----------------------998755 -.

fresh mushrooms. cornstarch. Heat 4-5 minutes covered. Slowly add orange juice. tomatoes.2 cloves garlic 3 med. milk 1/4 tsp. butter flavoring 1 tbsp. sliced 2 tbsp. -----------------------998758 -. stir once. sugar 1 1/2 tsp.CORN PUDDING 1 can cream style corn 1/4 c. parsley flakes 1/4 tsp. pepper. stir once or twice. green peppers. V-8 or tomato juice 2 tsp. Add the rest of the ingredients. casserole dish at 350 degrees for 30 minutes. blend sugar. Let stand five minutes. Cook and stir until sauce thickens. seeded and cut into strips 2 lg. cover and heat for 20 minutes on high. sliced 2 c. onions. beaten 1/3 c. ONION AND PEPPER SAUTE 2 lg. salt and butter. butter 1/2 c. then mix with other ingredients.BEETS IN ORANGE SAUCE Bake in greased 8 to 10 beets 3 tbsp. Serves 4. garlic and oil in 5 quart microwave bowl. -----------------------998756 -.MUSHROOM. sliced or diced. Pour over 8 to 10 drained hot cooked beets either whole. chopped 6 oz. salt 1/2 tsp. butter Mix dry ingredients. Then serve. oil Salt and pepper . -----------------------998757 -. salt 1 tbsp. pepper Place onions. sugar 3 tbsp. orange juice Over low heat in saucepan. cornstarch 1 tsp. cornstarch 2 eggs.

Add onions and saute until golden. oregano. garlic powder 1 (8 oz. basil Cook spinach only until separated. for 25 minutes in 350 degree oven. Spoon into 9-inch pie pan that has been sprayed with an nonstick cooking spray. melted margarine Cook onion slices in boiling salted water until tender and drain.Heat oil in large skillet and saute until vegetables are tender. 1/2 inch thick 1/2 c. nutmeg. sliced raw onions. sprinkle over onion mixture. garlic powder. chopped onions Melt margarine in large skillet over medium-high heat. Combine corn flake crumbs with butter. -----------------------998759 -. Sprinkle each layer with salt. Makes 6 servings. Let stand 5 minutes before serving.) can cream of mushroom soup Salt 1/2 c. oregano 1/2 tsp. Bake at 350 degrees for 20 minutes or until crumbs are browned. Ricotta cheese 1/4 tsp. pepper. uncovered.) pkgs. and basil.SCALLOPED ONIONS AND ALMONDS 4 c. 2 (10 oz. salt. Serves 4. Bake. Stir in Parmesan. blanched slivered almonds 1 (10 1/2 oz.ITALIAN BAKED SPINACH 1 1/2 tbsp. Ricotta. Remove from heat. -----------------------998761 -. Tasty side dish for steaks or hamburgers. almonds and soup in a greased shallow 1 quart baking dish. Spread evenly over spinach mixture. chopped spinach 1 oz. -----------------------998760 -. melted margarine 1/2 c. ground nutmeg Salt and pepper to taste 1/8 tsp.LIMA BEAN DELIGHT . Alternate layers of onion. Combine tomato sauce. Drain well.) can tomato sauce 1/2 tsp. Smooth top of mixture with back of a spoon. packaged corn flake crumbs 2 tbsp. salt and pepper. Parmesan cheese 3/4 c.

dry mustard 2 (10 oz. water 1/2 tsp. Then add milk. pork sausage (bulk hot or mild) 2 c. all-purpose flour 1 tsp. Spoon mixture into lightly greased 2 quart casserole. chopped pimento 2 tbsp. melted 2 tbsp. salt and pepper. reduce heat and simmer 15 minutes. -----------------------998763 -. pepper 1/4 tsp. Drain. then bake at 350 degrees for 30 minutes. -----------------------998762 -. at 350 degrees for 25 minutes or until bacon is browned. Combine 2 tablespoons melted margarine and bread crumbs. pimentos. cooked and drained 1 c. margarine. uncovered. water 6 slices bacon. Remove bacon with slotted spoon. mix well and pour into greased 1 1/2 quart casserole dish. set bacon aside. cheese. Add beans. catsup 2 tbsp. Saute onion and celery in reserved drippings until tender. Yield: 6 to 8 servings. Reserving 1 tablespoon of drippings in skillet. Worcestershire sauce and pepper. pepper 1/4 c. Cover. stir constantly until thick and bubbly. milk 1/8 tsp. pepper Combine lima beans and water.2 tbsp.) pkgs. sprinkle over casserole. lg. Stir in beans. margarine 1 c. (4 oz. frozen black-eyed peas . blend in flour. Sprinkle with bacon. reserving 1/2 cup liquid. salt 2 c. Worcestershire sauce 1/4 tsp. diced 1 c. chopped celery 1 c. soft bread crumbs Melt 2 tablespoons margarine in saucepan over low heat.) pkg.LIMA BEAN-BACON BAKE 2 (10 oz.) shredded Monterey Jack cheese 1/4 tsp.BLACK-EYED PEAS WITH SAUSAGE 1/2 lb. cheese and catsup. chopped onion 1/2 c. salt 1/4 tsp. Cook bacon in a large skillet until limp. bring to a boil. frozen lima beans 1 1/2 c. lima beans. shredded Cheddar cheese 1/2 c. Bake.

add onion. salt Freshly ground black pepper. serve beans over rice.RED BEANS AND RICE 1 pkg. Add the sugar snaps to the boiling water and time 30 seconds.TANGY PEAS WITH TURMERIC 1/2 lb. Drain and rinse with cold water to stop the cooking completely. swirl to incorporate. Serve immediately. Snap the ends off the snap and snow peas. salt and pepper. finely chopped fresh mint 1/8 tsp. Stir for about 2 minutes to heat the peas through. "Minute" rice Prepare red beans as directed by package. Yield: 6 to 8 servings. olive oil 1 clove garlic. red pinto beans 1 lg. and hot sauce. Pat dry with paper towels. In a medium skillet heat the margarine and olive oil over medium heat. Cover. to taste Bring 2 cups water to boil in medium sized pan. reduce heat and simmer 40 to 45 minutes. -----------------------998765 -. chopped onions 1/2 c. lemon juice 1 tbsp. salt. melted butter or margarine 1/2 c. Add water and seasoning and bring to a boil. Add the peas. Add the turmeric and lemon juice. When beans and sausage are done prepare rice. margarine 1 tsp. Add peas and return to a boil. -----------------------998764 -. minced 1/4 tsp. garlic. turmeric 1 tbsp. garlic. mint. When beans are half cooked add sausage and finish cooking. pepper. snow peas 2 tsp.Brown sausage in a large skillet. hot sauce to taste 1 lb. turkey sausage 2 c. onion Salt. Add the garlic and saute 1 minute. add the snow peas and time 1 minute. All snow peas may be used if snap peas are out of season. chopped celery . drain. sugar snap peas 1 pkg. -----------------------998766 -. pepper.BROCCOLI AND RICE CASSEROLE 3/4 c.

mayonnaise 1 can cream of mushroom soup 2 slightly beaten eggs Ritz crackers Cook broccoli until tender. half of soup. finely chopped celery Cook broccoli according to package directions just until tender. frozen broccoli spears 1 beaten egg 1 (10 3/4 oz. Separate dinner rolls. Makes 6 servings. -----------------------998768 -. butter or margarine (1/2 stick) 3/4 c. Mix other ingredients together. frozen cut broccoli 1 1/4 c. white shredded American cheese 1 chopped onion 1/4 c. crushed Dash of pepper 1 pkg. then celery. tarragon and pepper. In saucepan combine remaining soup and milk. Bake at 350 degrees for 20 to 25 minutes or until rolls are golden brown.) pkg. Meanwhile. -----------------------998767 -. -----------------------998769 -.STIR FRY BROCCOLI . Stir dinner rolls into soup mixture. Arrange broccoli spears crosswise in a 10 x 6 x 3-inch baking dish.BROCCOLI BREAD BAKE 1 (10 oz. parsley. dried parsley flakes 1/4 tsp. milk 1/4 c. can mushrooms 2 pkgs. Cover top with crushed Ritz crackers (about 12 or to your taste).BROCCOLI CASSEROLE Bake at 350 degrees for 35-45 minutes.Simmer not brown. 2 pkgs. add drained broccoli. Snip each in quarters. drain well. refrigerated flaky dinner rolls (6) 1/4 c. Heat through and serve over baked casserole. Spoon soup mixture down center of broccoli. combine egg. 1 can cream of mushroom soup 1 sm.) jar Cheese Whiz Mix in 1 cup uncooked Minute rice.) can condensed cream of onion soup 1 tsp. frozen broccoli 1 (8 oz. dried tarragon. Bake at 350 degrees for 40 minutes.

--SAUCE #1:-1/2 tbsp. Bake. sour cream 2 eggs 1/2 c. cornstarch 1 tbsp. Steam 3 minutes. sherry Stir-fry sauce to taste.) can creamed corn 1 c. Cheddar cheese 1 box sm. chicken broth 1-2 tbsp. margarine. crushed saltine crackers 4 tbsp.) can cream-style corn 1 (10 oz. corn bread mix . melted 1/2 tsp. pepper Combine all these ingredients and pour into one quart buttered casserole dish. soy sauce 1/8 tsp. at 350 degrees for 35 to 40 minutes or until well heated. thawed) 1 egg. uncovered. -----------------------998771 -. cornstarch 1/2 tbsp. onion (instant minced) 2 tbsp. chicken broth Salt (optional) --SAUCE #2:-1 tbsp. ginger 1 c. chopped broccoli (if frozen. crackers.BROCCOLI-CORN BAKE 1 (16 oz. Serves 4 to 6. melted margarine Sprinkle over vegetables.) pkg. 1/2 c.EASY CORN CASSEROLE 1 (16 oz. salt 1/4 tsp.) can corn.Stir-fry 1 pound broccoli 1 minute. crushed 1 tbsp. soy sauce 1/8 tsp. -----------------------998770 -. beaten 1/2 c. drained 1 (16 oz. powdered ginger 1/2 c.

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. ------------------------

998777 -- CHEESY



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

When okra is tender. green onions. salt 1/4 tsp. chopped 1/2 c. bell pepper. and bell pepper. In hot fat in large Dutch oven. Bake at 400 degrees for 30 to 45 minutes or until bubbly. stirring occasionally. water 3/4 c. chopped 1 c. Add chicken and season to taste. -----------------------998782 -.STEWED OKRA AND TOMATOES 1 med. Rinse okra and cut into 3/4 inch slices. cayenne. Shake in a bag to coat with dry ingredients.FRIED OKRA 1/2 c. Add parsley and tomatoes to the browned vegetables and cook slowly for 15 to 20 minutes. chopped .) hen 3 qts. pepper 4 c. onions. Makes about 6 servings. chopped 1 (1 lb. all-purpose flour 1 tsp.Saute onions and green pepper in butter. mix with onions and pepper. Layer in casserole dish with fresh tomatoes. brown okra. cut finely 1 c. oil or drippings 2 1/2 lbs. cornmeal 1/4 c.OKRA GUMBO 1 (5 lb. chopped 1/2 c. pepper.. green onions. green pepper. parsley. -----------------------998780 -. fat removed. Tabasco and Worcestershire sauce Gumbo file' The day before. Slice olives and put on top. tender okra Bacon drippings Combine dry ingredients in a paper or plastic bag and mix well. Heat drippings in skillet and fry okra turning often until browned. 12 oz. Add chicken broth and simmer for 45 minutes. -----------------------998781 -. okra. boil hen slowly in 3 quarts water that has been seasoned. Saute okra separately with salt and pepper. Debone and reserve broth. onions.) can tomatoes Salt. Serve over rice and sprinkle on gumbo file' just before serving.

chopped** 1/2 tsp. Drain thoroughly. Turn off heat and add all other ingredients except bread crumbs and cheese. Put into greased casserole. torn in pieces Bread crumbs Grated cheese Saute onions in large skillet. salad oil 1-2 cloves garlic. **(Substitute 16 ounces stewed tomatoes). crushed basil 2-3 slices white bread. In hot oil in skillet. then turn down heat to 250 degrees for 15 minutes. onion. chopped 1 tsp. pepper 1/4 tsp. paprika 1/8 tsp. Serve with roast beef and wild rice. minced 1 tbsp. saute garlic until golden. peeled tomatoes. . flour 1 lb. paprika.BEST COMPANY TOMATO DISH 2 cans peeled tomatoes 1 sm. salt *(Substitute frozen).1 lb. salt 1 tsp. Crumble bacon and add with all other ingredients. remove and saute pepper and onion in bacon grease until tender. sugar. sugar 1/2 tsp. salted water for about 5 minutes. basil Parmesan cheese Peel and cut up eggplant. salt. can stewed tomatoes. -----------------------998784 -. Fry bacon until crisp. covered. Stir in flour. pepper 2 slices bacon 1 lg. chopped onion 3/8 c. Simmer. -----------------------998783 -. Then uncover and cook for 5 minutes more. okra. If substitute items are used reduce cooking time about 5 minutes. eggplant 2 tbsp. sugar Celery salt (liberal shakes) Lawry seasoning salt or tony's Louisiana seasoning (liberal sprinkling) 1 tsp. top with cheese and bread crumbs. fresh* 1 lb. Cover and cook for 35 minutes. stewed tomatoes. in small amount of boiling.EGGPLANT AND TOMATO PARMESAN 1 lg. Bake at 350 degrees until bubbly. undrained 1 tsp.

basil 1/4 tsp. -----------------------998786 -. -----------------------998785 -. salt 1/4 tsp. cut into wedges 1 tbsp. carrot. chopped 1/3 c. Cook. onions. onion and carrots. cut diagonally into thin slices 2 med.ZUCCHINI AND TOMATO STIR-FRY 2 tbsp.VEGETABLE MEDLEY STIR-FRY 3 tbsp. chicken broth 1/2 c. Add remaining ingredients and stir-fry 1 to 2 minutes. -----------------------998787 -. salt 1/4 tsp.pepper and basil. reduce heat and simmer 5 minutes. red onion.EGGPLANT-ZUCCHINI PARMIGIANA 1/2 c. sliced 2 lg. sliced 4 med. Stirfry for 4 minutes. zucchini. tomato paste 1 tsp. place in greased casserole and top with grated Parmesan. vegetable oil 2 med. drained 1/2 tsp. coarsely shredded 1 med. minced 2 lg. rosemary. cracked black pepper Pour oil around top of a preheated wok or large skillet. coarsely chopped celery 1/2 c. tomatoes. Yield: 6 to 8 servings. stirring over medium heat until mixture boils and is slightly thickened. Mix eggplant with other ingredients. Stir-fry over high heat (350 degrees) for 6 to 8 minutes. Add cabbage.) can sliced mushrooms. Bake 20 minutes in 375 degree oven. dill weed 1/4 tsp. Allow to heat at medium-high (325 degrees) for 2 minutes. crushed . pepper Pour oil into wok or large skillet. chopped onion 1 clove garlic. cut into wedges 1 (4 oz. sliced 1 lg. tomatoes. vegetable oil 1 sm. head cabbage. Cover. tomatoes.

Meanwhile. uncovered. In a Dutch oven or large saucepan bring 1/2 inch of water to boiling. for 4 minutes. paprika 1/2 tsp. reduce heat. pat dry. use 1/2 Monterey Jack and 1/2 Monterey Jack with jalapeno cheese. shredded Mozzarella cheese 1/4 c. Remove seeds from chili peppers. Cut into 1/2-inch slices. in 350 degree oven for 20 to 25 minutes or until heated through. covered. basil. in a medium saucepan combine chicken broth. Place eggplant and zucchini in casserole dish. starting with a layer of peppers. Stir in chopped tomatoes. Return mixture to boiling.1/8 tsp. simmer. Pour over layers in baking dish. and pepper. and garlic. milk. In a small bowl combine eggs. flour. paprika. drained 1/2 c. baking powder and salt. Makes 6 to 8 servings. -----------------------998789 -. Pour tomato sauce over. all-purpose flour 1/2 tsp. peel eggplant. Bake at 350 degrees for 35 to 40 minutes or until lightly browned and filling is set. grated For tomato sauce. milk 1 c. halve slices. onion. celery. for 15 minutes. Bring to boiling. uncovered. -----------------------998788 -. Parmesan cheese. grated (see option) 2 eggs. uncooked rice 1 can beef broth 1 can onion soup 1 1/2 cans water 1 stick margarine. tomato paste. rosemary. Bake. Spoon cottage cheese atop. drain in paper towels. for 5 minutes. sliced zucchini 1 c. slightly beaten 3/4 c. stirring occasionally. Simmer uncovered. Simmer. reduce heat. Sprinkle with Mozzarella and Parmesan cheeses. Beat with a fork until well mixed.CHILI RELLENOS 6 (4 oz. eggplant 2 c. salt Preheat oven to 350 degrees. Rinse and pat dry. each) cans green chili peppers. pepper 1 med. melted 1 can mushrooms (optional) . cottage cheese. Option: May use Monterey Jack cheese or for a "hotter" taste. baking powder 1/4 tsp.BAKED RICE 1 1/2 c. drained 3/4 lb. Grease shallow baking dish and make 3 layers each of chili peppers and cheese. Add eggplant and zucchini slices. Remove vegetable slices from Dutch oven. sharp Cheddar.

thyme 2 c. combine remaining ingredients except cheese. milk 10 1/4 oz. soup. stirring halfway through cooking. Drain liquid. broccoli and seasonings. prepared mustard 1/8 tsp. pepper 8 oz. Bake at 400 degrees for 20 minutes. Spread egg mixture over top. chopped onions 2 tbsp. fold in egg yolk mixture.) shredded American cheese Simmer whole cauliflower in small amount of water in covered saucepan for 15 to 20 minutes or until tender. (2 c. add cheese. cooked and well drained 1 tsp. stirring every minute during cooking. frozen chopped broccoli. -----------------------998792 -. -----------------------998791 -. Add cheese and continue to microwave on HIGH until cheese is melted. cooked rice 1 (10 oz. combine milk. Beat egg yolks until thick and lemon colored. mustard and pepper. rice. separated Saute onions in butter until tender. can cream of mushroom soup 1/2 tsp. In glass bowl.) pkg. Worcestershire sauce 1/2 tsp. stir.Bake in covered casserole dish at 350 degrees for one hour or until broth is absorbed. Pour sauce over hot cauliflower. 1 to 2 minutes. for 10 minutes. Cook and stir until mixture is heated through. blend until smooth. -----------------------998793 -. Turn into a greased shallow 2 quart casserole. grated Cheddar cheese 4 eggs. In small saucepan. Microwave at HIGH for 3 to 4 minutes or until heated through. Let stand. Bake 15 minutes longer or until golden brown. covered. Beat egg whites until soft peaks form.BROCCOLI PUFF 1/2 c.EGGPLANT CASSEROLE . Stir in soup.CAULIFLOWER WITH CHEESE SAUCE 1 head cauliflower 1/2 c. Cover and microwave on HIGH for 8 to 10 3/4 minutes. butter or margarine 1 (10 3/4 oz. MICROWAVE DIRECTIONS: Place cauliflower in 2 quart glass casserole.) can condensed cream of mushroom soup 2 c. add 1/4 cup water. Makes 4 servings. 6 servings. Add cheese and continue to cook over low heat until cheese melts. Remove casserole from oven.

salt 1/2 c. into casserole and add balance of mushroom soup and for 20 to 30 minutes.SQUASH CASSEROLE 6 yellow squash 1 tsp. cooked sweet potatoes 1 c. c. grated sharp cheese 1 egg. salt and sugar to egg mixture. c. Fold egg mixture into potatoes. sugar 2 eggs 1/2 tsp. -----------------------998795 -. margarine 1 c. salt 3 tbsp. Place 1/2 in with half of cheese. chopped onion 1/2 c. Bake at 325 degrees -----------------------998794 -. add milk.add bread. Beat again. Mix topping ingredients together and crumble over sweet potato mixture.1 lg. Beat eggs. butter brown sugar coconut chopped nuts flour Mash sweet potatoes and margarine together. pieces Grated Cheddar cheese Salt and pepper Drain eggplant . beaten 1/4 c.SWEET POTATO CASSEROLE eggs and seasoning and stir together. c. --POTATO MIXTURE:-3 c. Bake at 350 degrees for 30 minutes. broken in sm. eggplant cubed and cooked until tender 1 egg 2 or 3 slices day old bread. Add 1/2 can of mushroom soup. Sprinkle Put rest of eggplant mixture cheese. evaporated milk 1/2 stick softened margarine --TOPPING:-1/3 1/3 1/2 1/3 1/2 c. greased casserole. milk . c.

bread crumbs Boil chicken until tender. then bread crumbs. -----------------------998797 -. put asparagus on bottom and chicken on top. Sprinkle cheese. Sprinkle cheese. lemon juice 1/2 c. lemon juice. milk. lemon juice. mayonnaise 1 c. cheese.ASPARAGUS CASSEROLE 4 whole chicken breasts. Mix soup. Bake at 350 degrees for 30 to 40 minutes. mayonnaise and chicken broth and pour over chicken. Bake at 425 degrees for 20 to 25 minutes. debone meat and hold out broth. -----------------------998796 -. chopped broccoli (frozen) 1 c. egg. instant rice 1 (8 oz. drain. Ritz crackers. Grease casserole.1 c. chicken broth 1 c. mash. put asparagus on bottom and chicken on top. onion. Add margarine.ASPARAGUS CASSEROLE 4 whole chicken breasts. lemon juice 1/2 c.) jar Cheez Whiz 1 can cream of mushroom soup 1 tbsp. Mix soup. grated sharp Cheddar cheese 1 c. Put half of the crumbs in buttered dish. or 1 chicken 2 cans asparagus (or 1 fresh bunch) 2 cans cream of chicken soup 1 tbsp. crumbled Cook squash. mayonnaise 1 c. bread crumbs Boil chicken until tender. grated sharp Cheddar cheese 1 c. Cover with remaining crumbs. chopped onion . chicken broth 1 c. -----------------------998796 -. mayonnaise and chicken broth and pour over chicken. Bake at 350 degrees for 30 to 40 minutes. then bread crumbs. Grease casserole. debone meat and hold out broth.BROCCOLI AND RICE CASSEROLE 1 pkg. or 1 chicken 2 cans asparagus (or 1 fresh bunch) 2 cans cream of chicken soup 1 tbsp.

dry mustard 1 tsp. 3. vegetable oil 1/2 c. dry Italian seasoning 2 tsp. salt. 2. milk 2 tbsp. white wine vinegar 1/2 c. -----------------------998798 -.) cans green beans 2 (10 oz. Durkee French fried onions 1.) cans cream of mushroom soup 1/2 tsp. -----------------------998799 -. flour 2 eggs (beaten) 2 c. 4.1/2 stick butter or margarine Cook broccoli and rice according to directions. sugar and flour.) can cream corn 1/2 tsp. Add in the beaten eggs and milk. pepper 1/2 tsp. butter 1 tbsp. salt 1 sm. Mix in 3/4 cup of Durkee onions. -----------------------998800 -. Serves 6. blend well. all ingredients and put in a casserole dish. 2. pepper. salt Pepper to taste 3 tbsp. sugar 3 tbsp. Saute onion in butter.CORN PUDDING 1 (16 oz. Dot with butter and sprinkle the top with nutmeg. Bake at 325 degrees for 1 hour until firm.) broccoli . Top with remaining onions and bake for 5 minutes. salt and pepper. Serves 8. Mix together the corn. head cauliflower 1 bunch (1 lb. soup. nutmeg 1. Bake uncovered at 350 degrees for 30 minutes. 4.GREEN BEAN CASSEROLE Mix 2 (15 oz. Bake at 350 degrees for 25 minutes. Combine beans. sugar 1 tbsp. Pour into a 1 1/2 quart casserole dish.FRESH VEGETABLE MARINADE 1 c. 3. 5. salt 1 1/2 c.

melted Combine all ingredients except butter. cornstarch 1/8 tsp. green peppers. sliced 2 med. put a layer of this cooked rice. Serves 6. vanilla 2 eggs 1 1/2 c. milk 1 can cream corn . Pour butter over top and bake at 400 degrees about 25 minutes or until lightly browned on top. salt 1 tsp. sugar Cook rice. Repeat.1/2 lb. Sprinkle this with crushed pepper. -----------------------998803 -. chopped 1 sm. chopped 1 c. Add half of the sour cream and sprinkle with sugar. uncooked rice 1 lb.POTATO CASSEROLE Chill at least 3 6 med. cooked and grated 1 1/2 tsp. -----------------------998802 -. thinly sliced and separated into rings Mix first six (6) ingredients and pour over vegetables. sour cream Crushed cayenne Salt to taste 2 tbsp. hours. In casserole dish. spoon into a 2 quart casserole. filling the casserole with two layers. sugar 3 tbsp. salt 1 c. sour cream 6 to 8 green onions. red onion. fresh mushrooms. potatoes. butter or margarine.SOUR CREAM RICE 1 c. Yield 6 to 8 servings. shredded Cheddar cheese 1/2 c. sharp cheese 1 pt. -----------------------998801 -.CORN PUDDING 1/2 c. Grate cheese and spread a layer of this over the sour cream. Bake at 350 degrees for 30 minutes until very hot and cheese is melted.

margarine 2 tbsp. baking potatoes (about 1 lb. paprika and onion powder. Serves 6 to 8.1/2 stick butter or margarine Mix ingredients as listed. 25 to 30 minutes. paprika 1/8 tsp. Place in greased baking dish. Add almonds for garnish. garlic salt. margarine. Bring 1 cup water to boil and melt margarine. Cover with Cheddar cheese soup. -----------------------998804 -. melted 1/4 c. uncovered. Drain. Spray a 7x11 inch baking pan with non-stick coating. Add crumbs. -----------------------998805 -. mix and spread over the broccoli and cheese. Pepperidge Farm stuffing crumbs 1/2 c. Add 8 potatoes slices to the bag. brown sugar 1 lg. Makes 3 or 4 servings. grated Parmesan cheese 1/2 tsp. Brush cut surfaces of potatoes lightly with melted margarine.CHOPPED BROCCOLI 2 pkgs. -----------------------998806 -. Shake to coat. or brown. Serve hot. Bake at 375 degrees for 30 minutes. flour 2 tbsp. cooking oil 3 tbsp. Remove from heat. green pepper 1 lg. Repeat with remaining potatoes. slivered almonds Cook 2 packages chopped broccoli.) 1 tbsp. onion . onion powder (optional) Non-stick spray coating Scrub potatoes thoroughly.OVEN FRIES . Bake 400 degrees for 30 minutes 4 sm. Arrange potatoes in baking pan.Low Fat Melt into mixture. chopped broccoli 1 stick margarine or butter 1 can Campbell Cheddar cheese soup 1/2 pkg. Bake. garlic salt 1/4 tsp.SQUASH CASSEROLE 1 tbsp. Cut each potato lengthwise into 8 slices. in a 400 degree oven until tender. In a plastic bag mix together Parmesan cheese. Potatoes will not be completely coated.

yellow squash Salt and pepper to taste Slice squash in circles and cook until tender in salt water. milk 1/2 stick margarine 1 tsp. sugar 3 eggs 1/2 c. Bake 30 minutes at 350 degrees or until brown. Add remaining ingredients.EASY CORN PUDDING . -----------------------998807 -. brown sugar 1/2 stick margarine 1/2 c. Serves 8. Top with next 4 ingredients.CORN PUDDING 2 eggs 1 tbsp. *For buttered crumbs. butter 1 can corn (drain 1/2 of liquid) 1 tbsp. Pour into buttered dish. -----------------------998809 -. add flour and brown sugar and stir until blended. vanilla flavoring Mix eggs. Saute green pepper and onion in margarine and cooking oil. flour Mix first 6 ingredients. Bake in glass container in oven at 350 degrees for 40 minutes or until pudding is firm in center. pecans 1/4 c.1 can drained tomatoes 6 med. *Top with buttered bread crumbs and Parmesan cheese (or a little grated Cheddar cheese). sugar 1 can evaporated milk Salt 2 tbsp. Pepperidge Farm Dressing crumbs adds flavor. -----------------------998808 -. mashed 1 c. vanilla --TOPPING:-1 c.SWEET POTATO CASSEROLE 3 lg. Add tomatoes and cook until thick. Drain. cooked sweet potatoes. flour and sugar together. Bake for 30 minutes at 350 or until brown. flour 1 c. Put layer of cooked squash and layer of tomato mixture in casserole. ending with tomato mixture on top.

) cans sliced water chestnuts 1 1/2 (8 oz. Bake in 350 degree oven for 30 minutes.BROCCOLI CASSEROLE 2 (16 oz.) can baked beans 1/3 c. mustard and lemon juice.1 can (1 lb. shredded cheese 1 1/2 (10 3/4 oz.FRESH CUCUMBER . bourbon. Bake in 1 (1 lb. 325 degree oven about 35 to 40 minutes.) pkgs.BOURBON BAKED BEANS Turn into greased casserole.) can Durkee French Fried Onion Rings 2 (8 oz. packed brown sugar 1 tsp. layer of onion rings. Cook the frozen broccoli as directed on package. Bake at 350 degrees 40 to 45 minutes. Turn into individual bean pots or casserole dishes. mix eggs. then spread a can of the soup. milk Spray Pam in a 13x9 baking dish. -----------------------998810 -. coffee powder. bourbon and brown sugar. Put in the milk and top with remaining cheese. then put a layer of broccoli in pan. lemon juice In a bowl. Makes 4 servings.) pkgs. Repeat all the layers again. layer of cheese. slightly beaten 1/4 c. 12 oz. -----------------------998811 -. frozen broccoli 1 (6 oz. each instant coffee powder and dry mustard 1 tbsp. sugar Combine all ingredients and blend well. sherry or rum 2 tbsp. a layer of water chestnuts.) cans cream of mushroom soup 2 tbsp.) cream style corn 1 egg. evaporated milk 1/4 stick butter or margarine (or less) 1 tbsp. -----------------------998812 -.

and very finely chopped 1/4 c. salt Boil sugar. When the mixture is smooth. cover it tightly with plastic wrap and refrigerate for at least 15 minutes (you can store this sauce for up to 2 days). vinegar Sm. chopped fresh cilantro 2 tbsp. salt 1 1/2 c. poppy seed 2 tsp. refrigerator. oil 2 tbsp. sliced 1 c. and salsa. sour cream 1 fresh jalapeno or other hot chili pepper. add the jalapeno or hot pepper. cored. green pepper. and when the sauce is well blended. vinegar and salt. cilantro. with skins intact . seeded. dry mustard 1/2 c. sugar 1 tsp.6 c. --SWEET POTATOES:-6 lg. onion. chopped 1 1/2 c. onion. chopped Combine: 1 c. mushrooms. Pour over vegetables.FRESH VEGETABLE MARINATE Cover and store in 4 stalks broccoli 1 med. Stir again. Chill at least 3 hours. sliced cucumbers 1 c. green pepper. sliced 3 stalks celery. stir together the yogurt and sour cream. chopped 1 sm. onions. low-fat plain yogurt 1/2 c.GRILLED SWEET POTATOES WITH CILANTRO SAUCE --CILANTRO SAUCE:-1 c. grated Pour over vegetables. sugar 1 c. -----------------------998813 -. cauliflower. Will keep indefinitely. vinegar 1/8 c. rinsed. grated raw onion 3 tbsp. sweet potatoes. -----------------------998815 -. bottled salsa (hot or mild) In a bowl. broken 8 lg.

-----------------------998817 -. softened (for the pan) 2 lb.EASY RATATOUILLE 1 eggplant. turning them often. Coat the bottom and sides of the cake pan with butter. unsmoked salt-cured ham. boiling potatoes. Peel and rinse the potatoes. Place in a saucepan. Cut the sweet potatoes lengthwise into 8 spears each (you will have 4 dozen all together). 2. such as prosciutto. eggplant. Add the salt and cook over moderate heat . on a rimmed baking sheet. Serve with brown or white rice. Cook the potatoes for about 8 minutes. mushrooms. sliced 2-3 onions. sliced thinly 2 green peppers. Preheat the oven to 300 degrees. cut sides down. olive oil Salt and freshly ground black pepper. Add any spices you wish with oil and garlic. Brush the cut sides with oil. Tomatoes at the end. Begin sauteing peppers and onions. place the spears on the grill. and squash next.1/4 c. onion. and cover generously with cold water. Set them. sliced Fresh or canned tomatoes. snipped with a scissors 1. When the coals turn gray. unsalted butter. fresh chives. Arrange the potatoes on a large platter and serve with the cilantro dipping sauce. Can add cooked shrimp or chicken for a complete meal. to taste Light the grill. such as round whites from Maine or Long Island 1 heaping tbsp. or tomato sauce 3-5 diced carrots 1 or 2 zucchini or summer squash Canned or fresh mushrooms Clove of garlic In a wok or frying pan. coarsely chopped 1/4 c. -----------------------998816 -. egg yolks 4 oz.GOLDEN HAM & CHIVE POTATO CAKE Unsalted butter. skin down. 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. Carrots. finely chopped Sea salt and freshly ground black pepper to taste Freshly grated nutmeg to taste 4 lg. Set aside. softened 1 med. coarse sea salt 4 tbsp.

Combine crumbs and butter. Season lightly. Add squash mixture and top with rest of crumb mixture. raisins 1 c. Drain. VARIATION: For very pretty individual potato cakes. you may want to halve or quarter them before passing through the mill. bacon.) With a wooden spoon. ham. 45 to 50 minutes. (3 lb. sour cream. sliced 1/4 c. (If the potatoes are large. As soon as the potatoes are cooked.) yellow squash. Meanwhile.-. Set aside. Place it in the center of the oven and bake. bake these in nonstick muffin tins. Slice into wedges and serve warm or at room temperature. 3. about 20 minutes. the remaining 3 tablespoons butter. -----------------------998818 -. crumble in cooked bacon. combine 1 tablespoon of the butter and the onions over moderate heat. until the potato cake is firm and the top is browned.until a skewer inserted in a potato comes away easily. 4. bake the cake in a single 10 1/2inch round porcelain baking dish.SQUASH CASSEROLE 6 c. Pass them through the fine grid of a food mill into a large mixing bowl. Add raisins and almonds and pour in dressing to desired moistness. Continue stirring vigorously until the butter and egg yolks are thoroughly incorporated. chopped onion 1 c. Add carrots. sliced almonds 1 jar Kraft cole slaw dressing After breaking washed broccoli into small pieces in salad bowl. 5. and soup. and cook until the onions are soft and translucent. and smooth it out with the back of a spoon. stir in the nutmeg. Alternatively. to a large platter. The mixture will be thick and slippery. pieces 1/2 lb.TASTES GREAT! (BROCCOLI SALAD) 1 bunch of broccoli. -----------------------998819 -. Layer 1/2 crumb mixture in a 9 x 13 pan. and the egg yolks. Fold the onions. drain them well. Pepperidge Farm herb crumbs 1/2 c. Yield: 6 to 8 servings. shredded carrots 1 c.do not boil -. browned-side up (for the golden top side is the prettier). 3 to 4 minutes. sour cream 1 can cream of chicken soup 8 oz. 6. uncovered. Transfer the mixture to the cake pan. Bake at 350 degrees for 30 minutes. washed and broken into sm. one at a time. in a medium skillet. ------------------------ . cooked and crumbled 1 c. melted butter Boil squash and onion 10 minutes. Remove the potato cake from the oven and transfer it. and chives into the potato mixture.

place cheese over zucchinis. 2. red wine. prepared mustard Salt and pepper 1/2 c. green peppers. Brown sausages on grill. vegetable oil 1 tsp. green pepper. cook open melt Part-boil sausages in separate pan. carrots 1 med. carrots. cider vinegar 2/3 c. thinly sliced 1 sm. sliced and separated into rings 3/4 c. vegetable oil 3/4 c. -----------------------998821 -. 3. in oil.MARINATED CARROTS 3 lb. This will keep for weeks in the refrigerator and marinade liquid may be used again. pepper 1 tsp. green pepper. and place on sausage roll. sliced 1 med. onion. garlic and onions. sugar 1 tsp. Worcestershire sauce Cook carrots in salted water 15 minutes. split and place cooked zucchinis inside sausage.COPPER PENNY CARROTS 3 lb. sugar 1/2 c.SAUSAGE AND ZUCCHINI SANDWICH Garlic and cheese sausage Yellow and green zucchinis Olive oil Onions Garlic Provolone cheese Red wine 1. Slice zucchinis 1/4 inch thick. salt 1/4 tsp. snipped parsley . prepared mustard 1/4 c. Arrange layers of carrots. onion. vinegar 1 tsp. onion layer and refrigerate at least 6 hours until flavor is absorbed. Serve with Italian wine. and onion in bowl or container. Rinse in ice water. -----------------------998822 -.998820 -. Then pour marinade over carrot. Serves 12. thinly sliced 1 can tomato soup 1 c.

Boil green beans in lightly salted water until tender. Remove bay leaf and garlic. Melt butter. sugar 1 tsp. chopped onion 2 tbsp. Simmer for 30 minutes. -----------------------998824 -. stirring frequently. salt. canned tomatoes 1 c. pepper. Serve with slotted spoon. chopped parsley 1 clove garlic. cheese (and bacon. Mix together cooked sausage. Bake in 350 degree oven for 15 minutes or until golden brown. Cook in boiling.GREEN BEAN CASSEROLE 1 c. dip mushrooms in butter and place on cookie sheet. Season with sugar. green pepper. bacon fat 2 c. celery. parsley and garlic. (10 oz. salted water until crisp-tender. tomato sauce 1 c. set aside. Serves 6-8. bay leaf. spinach. French Grated sharp cheddar Buttered bread crumbs Bacon (optional) Saute onion in bacon fat. green beans. Place alternate layers of beans. chopped 1 tbsp.) frozen spinach 1/2 c. pepper 1 bay leaf 1 tbsp. crushed 1 1/2 lb. add tomatoes. Refrigerate. butter Dash red wine vinegar Cook sausage and spinach as directed on package. diced celery 1/2 green pepper. cheese. sour cream. Top with buttered crumbs and bake in preheated 325 degree oven for 25 minutes. 6-8 minutes.Peel and cut carrots diagonally into 1/4 inch slices. When light brown. if desired) in a buttered casserole. drain. Jimmy Dean sausage 1 pkg. Pour over warm carrots. wine vinegar. -----------------------998823 -. at least 12 hours. tomato sauce. drain.SPINACH MUSHROOMS 1 pkg. Combine remaining ingredients. tomato sauce. ------------------------ . stirring until sugar and salt are dissolved. salt (or less) 1/2 tsp. Parmesan cheese Mushrooms 4 tbsp. Stuff mushrooms. sour cream 1/4 c. covered.

998825 -. add sour cream to potatoes and hand mash together. yellow onion 2 cloves garlic (diced) 8 oz. finely chopped 1 pt. cheddar (white cheese) 1/4 c. add the lobster mixture. sour cream 1 tbsp. Bake in 350 degree oven until golden brown. cook until vermouth boils down. -----------------------998827 -. add plenty of fresh-ground pepper. -----------------------998826 -. sour cream 1/2 c. mushrooms 1 sm. add scallions and 1/4 cup of Parmesan. fresh lobster meat (may substitute crabmeat) 2 scallions. blend together. Stuff potatoes with mixture. saute about 3 minutes. Parmesan cheese and bread crumbs. guyre or Swiss cheese 1/4 c. Set aside. Add margarine. Chop up stems in food processor. fresh mushrooms 1 lg.LOBSTER STUFFED POTATO 6 baking potatoes 1/2 c. about 15 minutes. seasoned bread crumbs 2 tbsp. vermouth Fresh ground black pepper 1 egg (beaten well) Bake potatoes for 45 minutes in 400 degree oven until tender. Chop up onion and add to bowl. onion 1/4 c. Mix in sour cream. mix together. Meanwhile. grated Parmesan 1/4 c. leaving 1/4 inch of potato in skin. add beaten egg.STUFFY ROOMS (OR STUFFED MUSHROOMS) 1 pkg.stir and microwave 3 more minutes at same temperature. of fresh. until it's heated through. lg. Place in caps and microwave 7 minutes on #7 or medium high. turn burner to medium high. add the vermouth.BAKED APPLE & CARROT CASSEROLE . margarine Wash mushrooms and take off stems. Set aside. sprinkle with remaining Parmesan cheese. add the cheddar and Gruyere cheese. fresh Parmesan cheese 1/2 c. saute onion and garlic until transparent. saute 3-5 minutes. in about 2 tablespoons butter. Scoop out inside of potatoes. Meanwhile chop lobster meat into bite-size pieces. put in mixing bowl. Add to saute mixture. add mushrooms. Microwave 2 minutes on #7 or medium high -. In skillet.

Bake at 350 degrees for 45 minutes. then rinsed again. or they will become soggy. flour Salt to taste 3/4 c. The ideal fat for cooking potatoes in this manner is goose or duck fat. the final rinsing will prevent the potatoes from sticking to the pan. 1 lb.POTATO CASSEROLE 1 1 1 1 1 2 1 (16 oz. We lunched on homemade quiche. cooked. butter. Serves 6. cooked carrot slices 1/2 c. At first I thought they'd been deep fried. Select small potatoes of equal size. so that they will cook quickly and evenly. melted can cream of mushroom soup (16 oz. crumpled tbsp. And be sure not to season the potatoes until they are thoroughly browned.) bag frozen hash brown potatoes stick of butter/margarine. a rustic civet (game stew). flour and salt and sprinkle half the mixture over the carrots. the potatoes should be peeled. at the home of Joel Robuchon's cousin.CRISPY SAUTEED POTATOES I first sampled these potatoes at a lunch in the Poitou region. Repeat layers and pour orange juice over top. But this method offers terrific flavor and considerably fewer calories.6 apples. orange juice Place half the apples in greased 2 quart baking dish and cover with half the carrots. salad from the garden. so that the starch is eliminated. Although the potatoes are cooked in only 1 tablespoon of fat. rinsed. Mix corn flakes and 2 tablespoons butter. melted Mix first 5 ingredients together. the resulting flavor is deliciously rich. and thinly sliced 2 c. Spread into 9 x 12 pan. pour over potatoes. quartered. who raises lambs and goats on a lovely little farm not far from Poitiers. Lacking that. goose fat (or clarified butter) 1 plump fresh garlic clove. brown sugar 2 tbsp. corn flakes. they tasted so rich and crunchy. shredded cheddar cheese c. peeled. use clarified butter. In this recipe. -----------------------998829 -. -----------------------998828 -. Mix brown sugar.) container sour cream lb. minced Sea salt to taste . Bake at 350 degrees for approximately 30-45 minutes. round red-skinned potatoes 1 tbsp. sm. and these golden potatoes.

Lipton onion recipe soup mix 2 lb.) can artichoke hearts. sliced 1 (16 oz. drained and quartered 1 c. rinse. oil 1/4 c. -----------------------998831 -. basil. olive or vegetable oil Preheat oven to 450 degrees. 2. each: sugar. Rinse again in several changes of cold water. 8 oz.MARINATED MUSHROOMS & VEGETABLES 2/3 c. oregano 1/4 tsp. if desired. -----------------------998830 -. all-purpose potatoes. chopped pimiento Simmer. cut into lg. drained 1 (14 oz. Stir to coat. and quarter the potatoes. but do not allow it to burn. Peel. about 15 minutes in all. Bake. cover and chill several hours. halved 1 c. Set aside. Yield: 4 servings.ONION ROASTED POTATOES 1 env.BROCS OF LUCK! (BROCCOLI Drain and serve. fresh mushrooms. heat the fat over moderately high heat. vinegar 2/3 c.) can carrots. (7 cups) CASSEROLE) . Transfer the potatoes to a serving bowl. When hot. and serve immediately. with chopped parsley. salt. In large plastic bag. stirring occasionally. 40 minutes or until potatoes are tender and golden brown. sliced celery 1/4 c. bring to boil. Add the garlic and cook for 1 minute more. Be patient and resist the urge to intervene. minced 1 tsp. uncovered. Close bag and shake until potatoes are evenly coated. -----------------------998832 -. ripe pitted olives. pepper Combine in saucepan. add the potatoes and brown thoroughly on one side before tossing to brown another side. Garnish. In a large skillet. add all ingredients. discard bag. Empty potatoes into shallow baking or roasting pan. and dry thoroughly with a thick towel. Cook until the potatoes are thoroughly browned and offer no resistance when pierced with a fork. season with salt.1. Makes about 8 servings. 10 minutes. chunks 1/3 c. chopped onion 2 cloves garlic.

2 pkgs. butter 2 tbsp. jar of Cheez Whiz 1/2 c. well beaten 1 sm. thawed and drained 3 eggs. Stir drained broccoli into sauce. Or you can refrigerate and bake later for 1 hour at 325 degrees. Stir in flour and water and keep stirring until thickened. of water 1/4 c. chopped onion 6 tbsp. Add eggs and stir in gently. Bake in 325 degree oven for 40 to 45 minutes. flour 1/2 c. frozen chopped broccoli. ------------------------ . Put in greased baking dish and sprinkle with crackers. Stir in Cheez Whiz and take off heat. crushed Ritz crackers Saute onion in butter.

You're Reading a Free Preview

/*********** DO NOT ALTER ANYTHING BELOW THIS LINE ! ************/ var s_code=s.t();if(s_code)document.write(s_code)//-->