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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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

998777 -- CHEESY



6 med. turnips, peeled 3/4 c. crushed saltine crackers 1/2 c. shredded Cheddar cheese 1 1/2 c. milk (not used all together) 5 tbsp. butter or margarine, melted (not used all together) Paprika 2 tbsp. all-purpose flour Cook turnips, covered, in boiling salted water 25 minutes or until tender. Hollow out each turnip, leaving a 1/2-inch shell. Finely chip turnip centers (should have about 1 cup of chopped turnip). Combine crushed crackers, cheese, 1/4 cup of milk and 3 tablespoons of butter. Fill turnips with cheese mixture. Place in a greased 10 x 6 x 2-inch baking pan. Brush with melted butter; sprinkle with paprika. Bake, covered, in 350 degree oven for 25 minutes. Uncover and bake 10 minutes more. Melt remaining 2 tablespoons butter; blend in flour, 1/4 teaspoon salt and 1/8 teaspoon pepper. Add remaining milk. Cook and stir until bubbly. Cook 2 minutes more. Stir in chopped turnip. Heat through. Spoon sauce over turnips. Makes 6 servings. -----------------------998778 -- FRIED GREEN TOMATOES

1 egg, beaten 1/2 c. milk 1/2 c. cornmeal 1/4 c. all-purpose flour 1 tsp. salt 1/2 tsp. pepper 4 med.-sized green tomatoes, cut into 1/2-inch slices 3 to 4 tbsp. vegetable oil Combine egg and milk; set aside. Combine cornmeal, flour, salt and pepper. Dip tomatoes in egg mixture; dredge in cornmeal mixture. Fry in oil until golden brown. -----------------------998779 -- OKRA CASSEROLE

Onions Green pepper Okra Fresh tomatoes Olives Butter

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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