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450 vegitablES

450 vegitablES

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Publicado porSukant Patro

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Published by: Sukant Patro on Sep 26, 2010
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  • 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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

FRIED ZUCCHINI CAKES Bake at 350 degrees for 40 minutes. Drop by spoonfuls into hot deep fat fryer.) can mushrooms. fry in melted butter for 2 minutes or more each side. 1 1/3 c. salt and pepper 2 lg. -----------------------998719 -. cooked and drained Mix all ingredients together. butter Mix first 3 ingredients. whole kernel corn . milk 1 egg 1 1/2 c. brown.KENTUCKY SPOON BREAD Fry until golden 8 oz. Using heavy skillet. melted 1/4 c.GREEN RICE 1 1/3 c. flour 1 1/2 tsp. grated zucchini 2 tbsp. cheese grated 1/8 tsp. Serve with butter and Maple syrup. drained 1 stick oleo or butter. baking powder 3/4 tsp. corn Mix together. Makes 8 or 10 cakes. zucchini and shape into cakes. salt 2/3 c. Add eggs. -----------------------998717 -. Minute rice 1 can cream of mushroom soup 1 jar Cheese Whiz 1 (4 oz.DORIE'S ENVELOPE CORN FRITTERS Recipe is written in magic marker on the back of an envelope with a 1973 postmark. beaten 2 c. creamed corn 8 oz. chopped. biscuit mix 1/4 c. chopped onion 1 pkg.998716 -. eggs. 1/3 c. broccoli. -----------------------998718 -.

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

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

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

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

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

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

shredded Cheddar cheese 1 can Durkee fried onion rings 1 lb. Top with: 1 c. milk and sour cream. sour cream 1 1/2 c. pepper 1/4 tsp.BAKED HASH BROWNS 3/4 c.Cut cauliflower into flowerets. flour 2 tsp. Cover with foil and bake at 375 degrees for 45 minutes to 1 hour. baking powder 3/4 tsp. milk In a bowl combine 1/2 cup of cheese. Pour into 9 x 13 inch baking dish. Mix well and add hash browns and mix until potatoes are coated with mixture. salt 1 c. -----------------------998740 -. seasoned salt 1/4 c. boxes) 1 can cream of celery soup 2 eggs. -----------------------998741 -. Bake at 350 degrees for 30 minutes or until bubbly. frozen hash browns 1 can cream of celery soup 1/4 tsp.BROCCOLI SOUFFLE 1 bag frozen broccoli (or 2 sm. grated Cheddar cheese 10-12 crumbled. can of cream of celery soup. Add cauliflower gently. mayonnaise and Worcestershire and cheese. beaten 1/2 c. beaten 1 c. zucchini. After baking time add the rest of the cheese and onion rings to top and bake an additional 5-15 minutes to brown onion rings and melt cheese. shredded . 1/2 can of the onion rings. chopped onion Stir together in a casserole dish. milk 1 egg. Mix soup. smashed Ritz crackers Pat of butter Bake at 350 degrees for 25-35 minutes.ZUCCHINI FRITTERS 1 1/2 c. Top with 1/4 cup Progresso Italian bread crumbs tossed in 2 tablespoons melted butter. -----------------------998739 -.

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

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

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

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

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

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

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

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

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

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

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

Mix all ingredients together. Melt 1/2 stick margarine in casserole; pour mixture in casserole. Bake at 350 degrees about 1 hour or until center tests firm. -----------------------998772 -- STUFFED TOMATOES

6 med. tomatoes 1 pt. fresh mushrooms, chopped 2 tbsp. butter or margarine 1/2 c. dairy sour cream 2 beaten egg yolks 1/4 c. dry bread crumbs 1 tsp. salt Dash pepper Dash thyme Cut stem end from tomatoes; scoop out pulp. Turn shells upside down to drain. Chop pulp fine; measure 1 cup; set aside. Cook mushrooms in the butter or margarine until tender. Combine sour cream and egg yolks. Add to mushrooms with the tomato pulp; mix well. Stir in the crumbs, salt, pepper and thyme. Cook and stir until mixture thickens and boils. Place tomato shells in 10 x 6 x 1 inch baking dish. Spoon mushroom mixture into tomatoes. Combine 1 tablespoon melted butter and 3 tablespoons fine dry bread crumbs; sprinkle atop tomatoes. Bake in moderate oven (375 degrees) for 25 minutes. -----------------------998773 -- SPINACH-STUFFED BAKED TOMATOES

4 med. tomatoes 1/8 tsp. salt 1 (10 oz.) pkg. frozen chopped spinach, cooked 1/2 c. grated Parmesan cheese, divided 2 tbsp. mayonnaise 2 tsp. grated onion 1/8 tsp. salt 1/8 tsp. pepper Slice off top of each tomato; scoop out some of the pulp, leaving shells intact. Sprinkle shells with 1/8 teaspoon salt. Invert on paper towels to drain. Drain cooked spinach. Press out excess liquid with back of spoon. Put spinach in blender or food processor and add 1/3 cup Parmesan cheese and remaining ingredients. Pulse several times or until mixture is well blended. Fill tomato shells with spinach mixture. Place in a 1 quart casserole and sprinkle with remaining cheese. Bake, uncovered, at 400 degrees for 15 minutes or until heated. Yield: 4 servings. -----------------------998774 -- YELLOW SQUASH CASSEROLE

2 c. well drained and cooked yellow squash 3 beaten eggs (lg.) 1 tbsp. minced onion 1/2 c. med.-sharp Cheddar cheese, grated 1/2 tsp. salt 1/2 c. buttered bread crumbs Mix all ingredients, except bread crumbs. Pour into baking dish and top with buttered bread crumbs. Bake at 350 degrees for 45 minutes or until firm. -----------------------998775 -- SQUASH SUPREME

2 c. fresh yellow, squash, cooked and drained 2 med. carrots, grated 2 tbsp. chopped onion 1 can cream of mushroom soup 1 (2 oz.) jar chopped pimento 1 (8 oz.) sour cream 1 (8 oz.) pkg. herbed stuffing 1 stick margarine Combine vegetables. Blend undiluted soup and sour cream; stir into vegetables mixture. Toss together stuffing and melted margarine. Pour half of the stuffing into a shallow 3 quart baking dish. Pour vegetable-sour cream mixture over the stuffing, then top with remaining stuffing. Bake at 350 degrees about 30 minutes or until set. -----------------------998776 -- SUMMER SQUASH

1/2 lb. summer squash 1/4 stick butter 1 egg 1 med. red onion, chopped 1/4 tsp. marjoram Parmesan cheese Cracker crumbs Clean squash; cut in small pieces or slices. Boil squash and onions in salted water until tender; drain well. Add butter and seasonings. Mash lightly with fork. Add eggs; stir lightly. Put in a greased baking dish; sprinkle Parmesan cheese and cracker crumbs over top. Bake at 350 degrees for 30 minutes. ------------------------

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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