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

998524 -- CANNED



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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

onion .SQUASH CASSEROLE 1 tbsp. Bake 400 degrees for 30 minutes 4 sm. Potatoes will not be completely coated. -----------------------998804 -. garlic salt. margarine. Spray a 7x11 inch baking pan with non-stick coating. in a 400 degree oven until tender. green pepper 1 lg. slivered almonds Cook 2 packages chopped broccoli.CHOPPED BROCCOLI 2 pkgs. Repeat with remaining potatoes.Low Fat Melt into mixture. Cut each potato lengthwise into 8 slices. margarine 2 tbsp. Bring 1 cup water to boil and melt margarine. onion powder (optional) Non-stick spray coating Scrub potatoes thoroughly. Shake to coat. -----------------------998805 -. cooking oil 3 tbsp.OVEN FRIES . Add crumbs. garlic salt 1/4 tsp. grated Parmesan cheese 1/2 tsp. Brush cut surfaces of potatoes lightly with melted margarine. In a plastic bag mix together Parmesan cheese. or brown.) 1 tbsp. flour 2 tbsp. paprika and onion powder. Makes 3 or 4 servings. Cover with Cheddar cheese soup. brown sugar 1 lg. Serves 6 to 8.1/2 stick butter or margarine Mix ingredients as listed. Serve hot. Pepperidge Farm stuffing crumbs 1/2 c. 25 to 30 minutes. Add almonds for garnish. Bake at 375 degrees for 30 minutes. Add 8 potatoes slices to the bag. Remove from heat. baking potatoes (about 1 lb. Drain. mix and spread over the broccoli and cheese. -----------------------998806 -. Place in greased baking dish. Bake. Arrange potatoes in baking pan. paprika 1/8 tsp. chopped broccoli 1 stick margarine or butter 1 can Campbell Cheddar cheese soup 1/2 pkg. melted 1/4 c. uncovered.

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

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

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

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

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

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

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

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

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

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

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

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