P. 1
450 vegitablES

450 vegitablES

|Views: 8|Likes:
Publicado porSukant Patro

More info:

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


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






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

998524 -- CANNED



About 30 tomatoes, scalded and cut up 3 green peppers, chopped 3 onions, chopped 6 stalks celery, chopped 2 tbsp. celery salt 4 tbsp. sugar 1 tsp. salt (Adjust amount of green peppers, onions and celery to your tastes.) Mix together and pack in sterilized jars. Wipe jar tops, remove air bubbles and seal! Process 45 minutes in boiling water bath. -----------------------998525 -- FETTUCCINE WITH SHELLFISH, TOMATOES, OLIVES

6 tbsp. olive oil 2 lbs. ripe tomatoes, peeled and chopped 3 tbsp. drained capers 2 tbsp. chopped anchovies 1 tbsp. chopped garlic 3/4 lb. med. shrimp, peeled 1/2 lb. sea scallops, halved 2 tbsp. chopped, pitted Kalamato olives 1 lb. fettuccine Light red wine like a bezujolias or Garbaresco Heat 4 tablespoon oil in heavy large skillet over high heat. Add tomatoes, capers, anchovies and garlic and cook until tomatoes release their juices and mixture thickens, about 10 minutes. Add shrimp and scallops and saute until cooked through about 2 to 3 minutes. Meanwhile, cook pasta in large pot, until al dente drain and transfer pasta to bowl. Toss with 2 tablespoons oil. Add pasta to seafood mixture and toss to heat through. Serve. -----------------------998526 -- FROM THE SPINACH PATCH OF STEPHEN VOUGHT

3/4 lb. bulk sausage (Jimmy Dean's) 1 (16 oz.) loaf frozen bread 1 (10 oz.) pkg. frozen chopped spinach 8 oz. shredded Mozzarella cheese Thaw dough and spinach overnight in refrigerator. Drain spinach well. Cook and drain sausage; set aside. Roll dough into 15x8 rectangle. Sprinkle cheese over dough. Top with sausage and spinach. Seal long sides together, then seal

ends. Place loaf on greased baking sheet. Brush with egg white. Sprinkle with seed, if desired. Bake for 30-35 minutes at 350 degrees. Let stand for 5 minutes. -----------------------998527 -- ZUCCHINI PARMESAN

4 c. thinly sliced zucchini 1 tbsp. water 1 tsp. salt 3 tbsp. grated parmesan cheese 1 sm. onion, chopped 2 tbsp. margarine Freshly ground pepper Put all ingredients except cheese in skillet. Cover and cook 1 minute. Uncover and continue cooking and turning with wide spatula until just tender. About 5 minutes. Sprinkle with cheese. Toss. Serves 6 to 8. Mother of Judge Wm. T. Moroney -----------------------998528 -- FRESH CUCUMBERS

6 c. fresh cucumbers 1 c. sweet pepper, sliced thin 2 onions (into rings) 1 tsp. salt 1 tsp. celery seed 2 c. sugar (I use 1 1/2) works fine 1 c. white vinegar Mix well. Put in refrigerator, let stand overnight. Mason, Ohio

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

10 cucumbers, cut into chunks 6 onions, sliced 1/2 c. salt 2 c. vinegar 2 c. water 1 tbsp. celery seed 1 tbsp. mustard seed 1 1/2 c. sugar 1 tsp. ginger 1 tsp. turmeric

Combine cucumber chunks, onion slices and salt and let stand 2 hours. Drain. Combine remaining ingredients and bring to a boil. Place cucumber and onion mixture in hot sterilized jars. Pour the boiling liquid over cucumber mixture to fill each jar. Seal. Makes 6-8 pints. -----------------------998531 -- CANNED ZUCCHINI

Wash zucchini but do not peel. Cut into 1-inch cubes. In large saucepan steam, covered, in small amount of water for 2 minutes. Pack zucchini into clean jars, adding 1/2 teaspoon salt for each pint, 1 teaspoon salt for each quart. Fill to 1/2-inch of top with boiling water (using juices from cooking as part). Adjust jar lids. Process at 35 pounds pressure 25 minutes for pints, 30 minutes for quarts. -----------------------998532 -- CREAMED CUCUMBERS

4 lg. cucumbers 1/2 to 1 pt. sour cream 5 tbsp. mayonnaise 1 to 1 1/2 c. water 1/4 c. vinegar 2 to 3 tbsp. sugar 1/4 c. cream Onion slices (optional) Peel and slice cucumber. Soak overnight in salt water. Drain and rinse. Mix water, vinegar and sugar to taste. Add cream. Beat in sour cream and mayonnaise. Add cucumbers. Best if allowed to stand in refrigerator for a day before serving. -----------------------998533 -- DILLY GREEN TOMATOES

Select small, firm green tomatoes. Wash and pack in sterilized quart jars. To each quart add one clove of garlic, one hot red or green pepper and one head dill. For about eight quarts: combine 2 quarts of water, 1 quart of cider vinegar, 1 cup salt. Cook solution five minutes. Fill jars to 1/2 inch from top. Seal. -----------------------998534 -- DILLED ZUCCHINI

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Add pasta and boil until tender but still firm. about 8 to 10 minutes. torn into irregular pieces 1 c. salt 1/2 tsp. garlic.CUCUMBER SPLIT 4 sm. at room temperature. -----------------------998594 -. high-quality olive oil 2 1/2 tsp. Worcestershire sauce 1/2 c. Combine tomatoes. plus 1 tbsp. covered. Add 1 tablespoon of olive oil and remaining salt. cut into 1/2 inch cubes 1 lb. Drain pasta and immediately toss with the tomato sauce. cleaned fresh basil leaves. rind removed. peeled and finely minced 1 c.TOMATOES VINAIGRETTE . Prepare at least 2 hours before serving and set aside. 3.1/4 tsp. cider vinegar Mix dressing . freshly ground black pepper 1 1/2 lbs. basil. dry pasta (linguine is preferred) Freshly grated Parmesan cheese (optional) 1. Brie cheese. Scoop out insides. ripe tomatoes. 1/2 teaspoon salt and the pepper in a large serving bowl. 1 cup olive oil. -----------------------998596 -.allow to stand a few hours in refrigerator. Brie. spinach and strawberries. cucumbers Cherry tomatoes Cottage cheese Parsley and chives 3 prepared sandwich salads of your choice Cut cucumber lengthwise. Serve at once.PASTA WITH TOMATOES AND BASIL Toss lightly with 4 lg. cut into strips 3 garlic cloves (or less to taste). 2. passing with pepper mill and grated Parmesan cheese (optional). Bring 6 quarts of water to a boil in a large pot. Set cherry tomato on top. Fill in with cottage cheese. (4 to 6 servings) -----------------------998595 -. Scoop small ball of each salad and place in cucumber boat. Sprinkle with parsley and chives.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

You're Reading a Free Preview

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