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Published by: Danny Cheah on Feb 18, 2011
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  • 998528 -- FRESH CUCUMBERS
  • 998530 -- CUCUMBER CHUNKS
  • 998531 -- CANNED ZUCCHINI
  • 998535 -- RED HOT CUCUMBERS
  • 998538 -- CRACKLY CORN
  • 998539 -- HERBED TOMATOES
  • 998544 -- DILL CUCUMBERS
  • 998546 -- CUCUMBERS
  • 998547 -- ICED CUCUMBERS
  • 998550 -- SUN DRIED TOMATOES
  • 998552 -- SPICY CABBAGE
  • 998559 -- ACORN SQUASH
  • 998571 -- SPINACH
  • 998573 -- ZUCCHINI BISQUE
  • 998579 -- TOMATOES LUTECE
  • 998592 -- HAWAIIAN CABBAGE
  • 998595 -- CUCUMBER SPLIT
  • 998599 -- COOL AS A CUCUMBER
  • 998604 -- CUCUMBER VELVET
  • 998607 -- CREAMY CUCUMBERS
  • 998611 -- DIJON CUCUMBERS
  • 998613 -- HERBED TOMATOES
  • 998623 -- CABBAGE NORWAY
  • 998626 -- SESAME CUCUMBERS
  • 998628 -- CABBAGE BORSCHT
  • 998633 -- SPICY TOMATOES
  • 998636 -- VICHYSQUASH
  • 998639 -- SOUR CREAM CUKES
  • 998645 -- CABBAGE DE LUX
  • 998647 -- ZUCCHINI BISQUE
  • 998648 -- ZUCCHINI TOSS
  • 998650 -- BROCCOLI ROYALE
  • 998651 -- COUNTRY CABBAGE
  • 998655 -- TEXAS CABBAGE
  • 998658 -- COLD CUCUMBER
  • 998664 -- "POLISH" TOMATOES
  • 998665 -- SQUASH BISQUE
  • 998666 -- ARTICHOKE
  • 998668 -- ZUCCHINI ROMA
  • 998669 -- CABBAGE CREOLE
  • 998670 -- MOE'S SCALLOPED CORN
  • 998677 -- SMASHING SQUASH
  • 998680 -- CAULIFLOWER
  • 998683 -- STIR-FRY ZUCCHINI
  • 998685 -- BAKED ZUCCHINI
  • 998687 -- BROCCOLI HOT DISH
  • 998692 -- BAKED BEANS
  • 998694 -- PICKLED BEETS
  • 998695 -- BROCCOLI BALLS
  • 998703 -- BAKED MUSHROOMS
  • 998716 -- GREEN RICE
  • 998723 -- CORN CHOWDER
  • 998724 -- ASPARAGUS OMELET
  • 998728 -- STUFFED CABBAGE
  • 998730 -- CREAMED SPINACH
  • 998731 -- SPINACH BALLS
  • 998732 -- VEGETABLE MEDLEY
  • 998738 -- CAULIFLOWER
  • 998739 -- BROCCOLI SOUFFLE
  • 998740 -- BAKED HASH BROWNS
  • 998746 -- POTATO CASSEROLE
  • 998752 -- CARROTS
  • 998753 -- HOPPIN' JOHN
  • 998754 -- SKILLET CABBAGE
  • 998756 -- CORN PUDDING
  • 998762 -- LIMA BEAN-BACON BAKE
  • 998765 -- RED BEANS AND RICE
  • 998770 -- BROCCOLI-CORN BAKE
  • 998772 -- STUFFED TOMATOES
  • 998775 -- SQUASH SUPREME
  • 998776 -- SUMMER SQUASH
  • 998779 -- OKRA CASSEROLE
  • 998780 -- OKRA GUMBO
  • 998781 -- FRIED OKRA
  • 998788 -- CHILI RELLENOS
  • 998789 -- BAKED RICE
  • 998792 -- BROCCOLI PUFF
  • 998795 -- SQUASH CASSEROLE
  • 998799 -- CORN PUDDING
  • 998801 -- POTATO CASSEROLE
  • 998802 -- SOUR CREAM RICE
  • 998803 -- CORN PUDDING
  • 998804 -- OVEN FRIES - Low Fat
  • 998805 -- CHOPPED BROCCOLI
  • 998806 -- SQUASH CASSEROLE
  • 998808 -- CORN PUDDING
  • 998816 -- EASY RATATOUILLE
  • 998818 -- SQUASH CASSEROLE
  • 998828 -- POTATO CASSEROLE

998524 -- CANNED



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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

-----------------------998565 -. Better if refrigerated and hour or more. then add sugar. sour cream 4 tbsp.POLISH CUCUMBERS IN SOUR CREAM 2 lg. cucumbers sour cream sugar finely chopped chives chopped dill. vinegar Salt and pepper. vinegar 2 tbsp. When cucumbers are well drained. lemon juice. salt 4 tbsp. so you are draining off accumulated salty water. 2 tsp. onion. sugar Peel cucumbers leaving some green.CUCUMBERS IN SOUR CREAM 6 lg. 1 tsp. Serves 2 or 3. vinegar Ground pepper to taste 1 c. -----------------------998566 -. to taste 3 tbsp. vinegar and ground pepper. -----------------------998564 -. sugar 4 tbsp. sugar Beat eggs. 1/2 c. sour cream Slice cucumbers very thinly. lemon juice 3/4 c. evaporated milk 1/4 c. Serves 4 to 6.2 sliced cucumbers 1 c.CUCUMBERS IN SOUR CREAM 2 cucumbers. vinegar. Then add sour cream by spoonfuls. Chill and serve. Then take cheese cloth or cloth napkin and squeeze handfuls of cucumber in it. cucumbers 2 tbsp. sliced 1 lg. Mix well. 1 tsp. sliced & separated in rings 1 pt. Add salt. if desired . Pour over cucumbers and stir until mixed. Mix remaining ingredients and pour over cucumber slices. Mix lightly otherwise it gets too foamy. Cover and set in refrigerator for at least 1 hour (or up to 24 hours). and sour cream until smooth.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

dried blackeyed peas 1 pod red pepper 1/2 lb. -----------------------998755 -. Drain.SKILLET CABBAGE 4 c. cooked rice As need for taste: salt. chopped 1/4 c. if needed. sliced thinly 2 tomatoes. 3/4 cup cream. Serves 8. cook until peas are tender but whole. onion 1/2 c. green pepper.RATATOUILLE (MICROWAVE) Cook over medium heat for 15 2 med. add the pork and pepper pod. thinly sliced 1 med. salt and other peppers and mix well. black pepper and cayenne pepper Wash peas and soak overnight. Using the same liquid. peeled (1/2 inch pieces) 2 tsp. -----------------------998754 -. water Cover and steam for 20 minutes. Fry 2 cups soft bread crumbs in 1/4 cup butter. Accent Salt and pepper to taste Combine ingredients in large skillet. sliced . bacon or salt pork. Place in a covered casserole and cook until all the liquid is absorbed. zucchini. onions. sugar 1 tsp. oil 2 med. bacon fat 2 tsp. diced 3 c. salt 1 med. Add cooked rice. Put into greased mold.HOPPIN' JOHN 1 c. diced celery 2 lg. basil flakes 1 tsp. -----------------------998753 -. Mix with carrots. Add 1 1/2 teaspoon salt. Cover. shredded cabbage 1 green pepper. minutes or longer. shredded 2 c. Bake at 350 degrees for 45 minutes. Serves 6.1/2 c. eggplant.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

onion. sliced Fresh or canned tomatoes. place the spears on the grill. When the coals turn gray. Coat the bottom and sides of the cake pan with butter. coarse sea salt 4 tbsp. Set aside. to taste Light the grill. and cover generously with cold water. Preheat the oven to 300 degrees. -----------------------998816 -. on a rimmed baking sheet. coarsely chopped 1/4 c. Begin sauteing peppers and onions. Can add cooked shrimp or chicken for a complete meal. softened (for the pan) 2 lb. and squash next. -----------------------998817 -. Brush the cut sides with oil. fresh chives. softened 1 med. Cook the potatoes for about 8 minutes. sizzle garlic in small amount of cooking oil.EASY RATATOUILLE 1 eggplant. Carrots.1/4 c. unsmoked salt-cured ham. Add the salt and cook over moderate heat . Set them. Serve with brown or white rice. such as prosciutto. sliced 2-3 onions. turning them often. sliced thinly 2 green peppers. Add any spices you wish with oil and garlic. unsalted butter. Arrange the potatoes on a large platter and serve with the cilantro dipping sauce. eggplant. or tomato sauce 3-5 diced carrots 1 or 2 zucchini or summer squash Canned or fresh mushrooms Clove of garlic In a wok or frying pan. cut sides down.GOLDEN HAM & CHIVE POTATO CAKE Unsalted butter. until they are charred in spots and cooked through (test them with the tip of a knife to make sure they're soft). egg yolks 4 oz. Peel and rinse the potatoes. such as round whites from Maine or Long Island 1 heaping tbsp. Tomatoes at the end. boiling potatoes. snipped with a scissors 1. Cut the sweet potatoes lengthwise into 8 spears each (you will have 4 dozen all together). olive oil Salt and freshly ground black pepper. 2. skin down. finely chopped Sea salt and freshly ground black pepper to taste Freshly grated nutmeg to taste 4 lg. mushrooms. Place in a saucepan.

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

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

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

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

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

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

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

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