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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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