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450 vegitablES

450 vegitablES

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Publicado porSukant Patro

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Published by: Sukant Patro on Sep 26, 2010
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  • 998528 -- FRESH CUCUMBERS
  • 998530 -- CUCUMBER CHUNKS
  • 998531 -- CANNED ZUCCHINI
  • 998535 -- RED HOT CUCUMBERS
  • 998538 -- CRACKLY CORN
  • 998539 -- HERBED TOMATOES
  • 998544 -- DILL CUCUMBERS
  • 998546 -- CUCUMBERS
  • 998547 -- ICED CUCUMBERS
  • 998550 -- SUN DRIED TOMATOES
  • 998552 -- SPICY CABBAGE
  • 998559 -- ACORN SQUASH
  • 998571 -- SPINACH
  • 998573 -- ZUCCHINI BISQUE
  • 998579 -- TOMATOES LUTECE
  • 998592 -- HAWAIIAN CABBAGE
  • 998595 -- CUCUMBER SPLIT
  • 998599 -- COOL AS A CUCUMBER
  • 998604 -- CUCUMBER VELVET
  • 998607 -- CREAMY CUCUMBERS
  • 998611 -- DIJON CUCUMBERS
  • 998613 -- HERBED TOMATOES
  • 998623 -- CABBAGE NORWAY
  • 998626 -- SESAME CUCUMBERS
  • 998628 -- CABBAGE BORSCHT
  • 998633 -- SPICY TOMATOES
  • 998636 -- VICHYSQUASH
  • 998639 -- SOUR CREAM CUKES
  • 998645 -- CABBAGE DE LUX
  • 998647 -- ZUCCHINI BISQUE
  • 998648 -- ZUCCHINI TOSS
  • 998650 -- BROCCOLI ROYALE
  • 998651 -- COUNTRY CABBAGE
  • 998655 -- TEXAS CABBAGE
  • 998658 -- COLD CUCUMBER
  • 998664 -- "POLISH" TOMATOES
  • 998665 -- SQUASH BISQUE
  • 998666 -- ARTICHOKE
  • 998668 -- ZUCCHINI ROMA
  • 998669 -- CABBAGE CREOLE
  • 998670 -- MOE'S SCALLOPED CORN
  • 998677 -- SMASHING SQUASH
  • 998680 -- CAULIFLOWER
  • 998683 -- STIR-FRY ZUCCHINI
  • 998685 -- BAKED ZUCCHINI
  • 998687 -- BROCCOLI HOT DISH
  • 998692 -- BAKED BEANS
  • 998694 -- PICKLED BEETS
  • 998695 -- BROCCOLI BALLS
  • 998703 -- BAKED MUSHROOMS
  • 998716 -- GREEN RICE
  • 998723 -- CORN CHOWDER
  • 998724 -- ASPARAGUS OMELET
  • 998728 -- STUFFED CABBAGE
  • 998730 -- CREAMED SPINACH
  • 998731 -- SPINACH BALLS
  • 998732 -- VEGETABLE MEDLEY
  • 998738 -- CAULIFLOWER
  • 998739 -- BROCCOLI SOUFFLE
  • 998740 -- BAKED HASH BROWNS
  • 998746 -- POTATO CASSEROLE
  • 998752 -- CARROTS
  • 998753 -- HOPPIN' JOHN
  • 998754 -- SKILLET CABBAGE
  • 998756 -- CORN PUDDING
  • 998762 -- LIMA BEAN-BACON BAKE
  • 998765 -- RED BEANS AND RICE
  • 998770 -- BROCCOLI-CORN BAKE
  • 998772 -- STUFFED TOMATOES
  • 998775 -- SQUASH SUPREME
  • 998776 -- SUMMER SQUASH
  • 998779 -- OKRA CASSEROLE
  • 998780 -- OKRA GUMBO
  • 998781 -- FRIED OKRA
  • 998788 -- CHILI RELLENOS
  • 998789 -- BAKED RICE
  • 998792 -- BROCCOLI PUFF
  • 998795 -- SQUASH CASSEROLE
  • 998799 -- CORN PUDDING
  • 998801 -- POTATO CASSEROLE
  • 998802 -- SOUR CREAM RICE
  • 998803 -- CORN PUDDING
  • 998804 -- OVEN FRIES - Low Fat
  • 998805 -- CHOPPED BROCCOLI
  • 998806 -- SQUASH CASSEROLE
  • 998808 -- CORN PUDDING
  • 998816 -- EASY RATATOUILLE
  • 998818 -- SQUASH CASSEROLE
  • 998828 -- POTATO CASSEROLE

998524 -- CANNED



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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

sprinkle with onions and parsley. sugar. -----------------------998620 -. thinly sliced 1 med. Cover and chill. olive or vegetable oil 3 tbsp dried oregano leaves 1/2 tsp. vinegar. Mix 3 tablespoons sugar enough evaporated milk to cover. tomatoes. finely chopped 1 tbsp. Serves 4.1/4 tsp. Cover and refrigerate. pepper 1/4 tsp. Drizzle with dressing. oregano. sugar 1 tbsp. snipped parsley Arrange tomatoes in square glass baking dish. vinegar and salt. toss gently to coat vegetables. Put into refrigerator to cool. pepper Mix. mustard and garlic in tightly covered jar. let stand about 1 hour.CREAMED CUCUMBERS Cut cucumber and put with cut small onion and salt. -----------------------998619 -. dry mustard 1 clove garlic. dairy sour cream 1 tbsp. Stir together sour cream. Add about 3 tablespoons vinegar. pepper. Shake oil. cucumbers.TOMATOES VINAIGRETTE 2 med. Arrange tomatoes on lettuce leaves. Pour over vegetables. spooning dressing over tomatoes occaionally. crushed Lettuce leaves 4 green onions. salt 1/4 tsp. onion. ------------------------ . Marinate overnight in refrigerator. -----------------------998618 -. at least 2 hours. Add to mix. sliced 1/2 c. salt In bowl combine the cucumbers and onion. Makes 3 cups.CUCUMBERS IN SOUR CREAM 2 med. 8 x 8 x 2 inches. Pour over tomatoes. vinegar 1/2 tsp. salt. very thinly sliced 1/2 c. Then squeeze and drain off.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

sugar 3 tbsp. salt 1 tbsp. beaten 1/3 c. Let stand five minutes. butter Mix dry ingredients. sugar 1 1/2 tsp. cover and heat for 20 minutes on high. -----------------------998758 -. oil Salt and pepper . Then serve. sliced or diced. Slowly add orange juice. cornstarch. sliced 2 tbsp.MUSHROOM. Serves 4.2 cloves garlic 3 med. chopped 6 oz. cornstarch 1 tsp. ONION AND PEPPER SAUTE 2 lg. butter flavoring 1 tbsp. stir once or twice. then mix with other ingredients. parsley flakes 1/4 tsp. salt 1/2 tsp. butter 1/2 c. garlic and oil in 5 quart microwave bowl. tomatoes.CORN PUDDING 1 can cream style corn 1/4 c. Cook and stir until sauce thickens. Add the rest of the ingredients. pepper. blend sugar. stir once. sliced 2 c. seeded and cut into strips 2 lg. pepper Place onions. salt and butter. -----------------------998757 -. onions. fresh mushrooms.BEETS IN ORANGE SAUCE Bake in greased 8 to 10 beets 3 tbsp. milk 1/4 tsp. Heat 4-5 minutes covered. orange juice Over low heat in saucepan. Pour over 8 to 10 drained hot cooked beets either whole. cornstarch 2 eggs. green peppers. -----------------------998756 -. V-8 or tomato juice 2 tsp. casserole dish at 350 degrees for 30 minutes.

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

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

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

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

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

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

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

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

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

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

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

998777 -- CHEESY



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

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

Onions Green pepper Okra Fresh tomatoes Olives Butter

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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