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Published by: cheah76 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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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