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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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

blend well.CORN PUDDING 1 (16 oz. Bake at 350 degrees for 25 minutes. pepper. Saute onion in butter. sugar 1 tbsp. butter 1 tbsp. Serves 6. 4. soup. 2. pepper 1/2 tsp.) broccoli . dry Italian seasoning 2 tsp. white wine vinegar 1/2 c. salt. sugar and flour. salt 1 1/2 c. 2.FRESH VEGETABLE MARINADE 1 c. -----------------------998800 -. flour 2 eggs (beaten) 2 c. Dot with butter and sprinkle the top with nutmeg. 3. Pour into a 1 1/2 quart casserole dish. Serves 8. 4. salt and pepper. Durkee French fried onions 1. dry mustard 1 tsp. vegetable oil 1/2 c. Bake at 325 degrees for 1 hour until firm. Mix in 3/4 cup of Durkee onions. Add in the beaten eggs and milk. milk 2 tbsp. head cauliflower 1 bunch (1 lb. Bake uncovered at 350 degrees for 30 minutes. Combine beans.) can cream corn 1/2 tsp. salt 1 sm.GREEN BEAN CASSEROLE Mix 2 (15 oz. 5.1/2 stick butter or margarine Cook broccoli and rice according to directions. 3. salt Pepper to taste 3 tbsp. all ingredients and put in a casserole dish.) cans green beans 2 (10 oz. -----------------------998798 -.) cans cream of mushroom soup 1/2 tsp. nutmeg 1. -----------------------998799 -. Mix together the corn. Top with remaining onions and bake for 5 minutes. sugar 3 tbsp.

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

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

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

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

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

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

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

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

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

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

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

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

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

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