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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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Fry bacon and onions together until onions are tender. Add spinach and mix thoroughly.for 2 minutes. add 1 minute for each additional ear .SPINACH BALLS 2 (10 oz. finely chopped 1 med onion. Wrap and place in roaster.MICROWAVE CORN ON COB Wrap each ear of corn (without husk) in wax paper twist ends . frozen spinach. grated 4 eggs. about 10 minutes. Drain very dry. chopped 4 slices of bacon. flour 1/8 tsp. diced and browned in butter Mix all ingredients together. Loosen cabbage leaves in hot water. white pepper 1/4 tsp. cook and stir until thickened.2 1/2 hours at 350 degrees. parmesan cheese. seasoned (any flavor) croutons 1 c. fresh ground 1 clove of garlic. ground pork 1 c. milk Salt Cook spinach according to directions.CREAMED SPINACH 1 pkg. pepper.) -----------------------998729 -. chopped 2 c. very finely chopped 2 tbsp. Blend thoroughly. slightly beaten 1/2 c.enjoy! -----------------------998730 -. salt free butter.) pkg. -----------------------998731 -. Slowly add milk. bake 2 . pepper and garlic. rice. Add flour. soaked in water 1 can tomato soup 2 eggs Salt + pepper Onion. finely minced 1 c. frozen spinach. serves 4.1 lb. nutmeg . softened to room temperature 1/2 tsp. (I pour another can of tomato soup over the cabbage rolls before baking. seasoned salt.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

uncovered. and dry thoroughly with a thick towel. ripe pitted olives. salt. all-purpose potatoes. stirring occasionally. 2.1. Rinse again in several changes of cold water. fresh mushrooms. 40 minutes or until potatoes are tender and golden brown. Empty potatoes into shallow baking or roasting pan. Bake. Stir to coat. -----------------------998832 -. and quarter the potatoes. Makes about 8 servings. add all ingredients. Set aside. season with salt. olive or vegetable oil Preheat oven to 450 degrees. chopped pimiento Simmer. discard bag. Be patient and resist the urge to intervene.BROCS OF LUCK! (BROCCOLI Drain and serve. sliced 1 (16 oz.ONION ROASTED POTATOES 1 env. Transfer the potatoes to a serving bowl. Add the garlic and cook for 1 minute more.) can artichoke hearts. Peel. basil. oregano 1/4 tsp. -----------------------998830 -. -----------------------998831 -. with chopped parsley. Garnish. about 15 minutes in all. drained and quartered 1 c. Cook until the potatoes are thoroughly browned and offer no resistance when pierced with a fork. Yield: 4 servings. Close bag and shake until potatoes are evenly coated. each: sugar. if desired. sliced celery 1/4 c. When hot. vinegar 2/3 c. In large plastic bag. minced 1 tsp. rinse. chunks 1/3 c. chopped onion 2 cloves garlic. 10 minutes. 8 oz. Lipton onion recipe soup mix 2 lb. heat the fat over moderately high heat. but do not allow it to burn. In a large skillet. bring to boil. and serve immediately. pepper Combine in saucepan. (7 cups) CASSEROLE) .) can carrots. drained 1 (14 oz. cover and chill several hours. halved 1 c. add the potatoes and brown thoroughly on one side before tossing to brown another side.MARINATED MUSHROOMS & VEGETABLES 2/3 c. oil 1/4 c. cut into lg.

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

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