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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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Mix all ingredients together. Melt 1/2 stick margarine in casserole; pour mixture in casserole. Bake at 350 degrees about 1 hour or until center tests firm. -----------------------998772 -- STUFFED TOMATOES

6 med. tomatoes 1 pt. fresh mushrooms, chopped 2 tbsp. butter or margarine 1/2 c. dairy sour cream 2 beaten egg yolks 1/4 c. dry bread crumbs 1 tsp. salt Dash pepper Dash thyme Cut stem end from tomatoes; scoop out pulp. Turn shells upside down to drain. Chop pulp fine; measure 1 cup; set aside. Cook mushrooms in the butter or margarine until tender. Combine sour cream and egg yolks. Add to mushrooms with the tomato pulp; mix well. Stir in the crumbs, salt, pepper and thyme. Cook and stir until mixture thickens and boils. Place tomato shells in 10 x 6 x 1 inch baking dish. Spoon mushroom mixture into tomatoes. Combine 1 tablespoon melted butter and 3 tablespoons fine dry bread crumbs; sprinkle atop tomatoes. Bake in moderate oven (375 degrees) for 25 minutes. -----------------------998773 -- SPINACH-STUFFED BAKED TOMATOES

4 med. tomatoes 1/8 tsp. salt 1 (10 oz.) pkg. frozen chopped spinach, cooked 1/2 c. grated Parmesan cheese, divided 2 tbsp. mayonnaise 2 tsp. grated onion 1/8 tsp. salt 1/8 tsp. pepper Slice off top of each tomato; scoop out some of the pulp, leaving shells intact. Sprinkle shells with 1/8 teaspoon salt. Invert on paper towels to drain. Drain cooked spinach. Press out excess liquid with back of spoon. Put spinach in blender or food processor and add 1/3 cup Parmesan cheese and remaining ingredients. Pulse several times or until mixture is well blended. Fill tomato shells with spinach mixture. Place in a 1 quart casserole and sprinkle with remaining cheese. Bake, uncovered, at 400 degrees for 15 minutes or until heated. Yield: 4 servings. -----------------------998774 -- YELLOW SQUASH CASSEROLE

2 c. well drained and cooked yellow squash 3 beaten eggs (lg.) 1 tbsp. minced onion 1/2 c. med.-sharp Cheddar cheese, grated 1/2 tsp. salt 1/2 c. buttered bread crumbs Mix all ingredients, except bread crumbs. Pour into baking dish and top with buttered bread crumbs. Bake at 350 degrees for 45 minutes or until firm. -----------------------998775 -- SQUASH SUPREME

2 c. fresh yellow, squash, cooked and drained 2 med. carrots, grated 2 tbsp. chopped onion 1 can cream of mushroom soup 1 (2 oz.) jar chopped pimento 1 (8 oz.) sour cream 1 (8 oz.) pkg. herbed stuffing 1 stick margarine Combine vegetables. Blend undiluted soup and sour cream; stir into vegetables mixture. Toss together stuffing and melted margarine. Pour half of the stuffing into a shallow 3 quart baking dish. Pour vegetable-sour cream mixture over the stuffing, then top with remaining stuffing. Bake at 350 degrees about 30 minutes or until set. -----------------------998776 -- SUMMER SQUASH

1/2 lb. summer squash 1/4 stick butter 1 egg 1 med. red onion, chopped 1/4 tsp. marjoram Parmesan cheese Cracker crumbs Clean squash; cut in small pieces or slices. Boil squash and onions in salted water until tender; drain well. Add butter and seasonings. Mash lightly with fork. Add eggs; stir lightly. Put in a greased baking dish; sprinkle Parmesan cheese and cracker crumbs over top. Bake at 350 degrees for 30 minutes. ------------------------

998777 -- CHEESY



6 med. turnips, peeled 3/4 c. crushed saltine crackers 1/2 c. shredded Cheddar cheese 1 1/2 c. milk (not used all together) 5 tbsp. butter or margarine, melted (not used all together) Paprika 2 tbsp. all-purpose flour Cook turnips, covered, in boiling salted water 25 minutes or until tender. Hollow out each turnip, leaving a 1/2-inch shell. Finely chip turnip centers (should have about 1 cup of chopped turnip). Combine crushed crackers, cheese, 1/4 cup of milk and 3 tablespoons of butter. Fill turnips with cheese mixture. Place in a greased 10 x 6 x 2-inch baking pan. Brush with melted butter; sprinkle with paprika. Bake, covered, in 350 degree oven for 25 minutes. Uncover and bake 10 minutes more. Melt remaining 2 tablespoons butter; blend in flour, 1/4 teaspoon salt and 1/8 teaspoon pepper. Add remaining milk. Cook and stir until bubbly. Cook 2 minutes more. Stir in chopped turnip. Heat through. Spoon sauce over turnips. Makes 6 servings. -----------------------998778 -- FRIED GREEN TOMATOES

1 egg, beaten 1/2 c. milk 1/2 c. cornmeal 1/4 c. all-purpose flour 1 tsp. salt 1/2 tsp. pepper 4 med.-sized green tomatoes, cut into 1/2-inch slices 3 to 4 tbsp. vegetable oil Combine egg and milk; set aside. Combine cornmeal, flour, salt and pepper. Dip tomatoes in egg mixture; dredge in cornmeal mixture. Fry in oil until golden brown. -----------------------998779 -- OKRA CASSEROLE

Onions Green pepper Okra Fresh tomatoes Olives Butter

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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