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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

-----------------------998596 -. basil. cider vinegar Mix dressing . Scoop out insides. 1/2 teaspoon salt and the pepper in a large serving bowl. cucumbers Cherry tomatoes Cottage cheese Parsley and chives 3 prepared sandwich salads of your choice Cut cucumber lengthwise. torn into irregular pieces 1 c. Prepare at least 2 hours before serving and set aside. 1 cup olive oil. garlic. cut into strips 3 garlic cloves (or less to taste). covered. cleaned fresh basil leaves. Brie. 3. Drain pasta and immediately toss with the tomato sauce.TOMATOES VINAIGRETTE . -----------------------998594 -. ripe tomatoes. Combine tomatoes.CUCUMBER SPLIT 4 sm. Serve at once. cut into 1/2 inch cubes 1 lb. plus 1 tbsp. (4 to 6 servings) -----------------------998595 -. about 8 to 10 minutes. 2.1/4 tsp.allow to stand a few hours in refrigerator. peeled and finely minced 1 c. freshly ground black pepper 1 1/2 lbs. Worcestershire sauce 1/2 c. Sprinkle with parsley and chives. Fill in with cottage cheese. passing with pepper mill and grated Parmesan cheese (optional). Bring 6 quarts of water to a boil in a large pot. dry pasta (linguine is preferred) Freshly grated Parmesan cheese (optional) 1. rind removed. Add pasta and boil until tender but still firm. Brie cheese. spinach and strawberries. at room temperature. Scoop small ball of each salad and place in cucumber boat. Add 1 tablespoon of olive oil and remaining salt. high-quality olive oil 2 1/2 tsp. salt 1/2 tsp. Set cherry tomato on top.PASTA WITH TOMATOES AND BASIL Toss lightly with 4 lg.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

998777 -- CHEESY



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

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

Onions Green pepper Okra Fresh tomatoes Olives Butter

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

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

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

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

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

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

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

CORN PUDDING 1 (16 oz. -----------------------998800 -. Bake at 350 degrees for 25 minutes. dry mustard 1 tsp. Add in the beaten eggs and milk. sugar 3 tbsp. blend well. sugar and flour. Mix together the corn. 4. vegetable oil 1/2 c.GREEN BEAN CASSEROLE Mix 2 (15 oz. 2. salt 1 sm.) cans cream of mushroom soup 1/2 tsp.) cans green beans 2 (10 oz.FRESH VEGETABLE MARINADE 1 c. sugar 1 tbsp. 3.) can cream corn 1/2 tsp. salt Pepper to taste 3 tbsp. Combine beans. Durkee French fried onions 1. Mix in 3/4 cup of Durkee onions. Saute onion in butter. 4. 2. salt and pepper. pepper 1/2 tsp. soup. Bake uncovered at 350 degrees for 30 minutes. head cauliflower 1 bunch (1 lb. nutmeg 1. Serves 8.1/2 stick butter or margarine Cook broccoli and rice according to directions. 5. milk 2 tbsp. salt. -----------------------998798 -. Serves 6. pepper. -----------------------998799 -.) broccoli . butter 1 tbsp. Top with remaining onions and bake for 5 minutes. Pour into a 1 1/2 quart casserole dish. 3. all ingredients and put in a casserole dish. Bake at 325 degrees for 1 hour until firm. white wine vinegar 1/2 c. flour 2 eggs (beaten) 2 c. dry Italian seasoning 2 tsp. Dot with butter and sprinkle the top with nutmeg. salt 1 1/2 c.

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

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

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

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

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

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

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

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

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

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

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

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

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

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