998524 -- CANNED

STEWED

TOMATOES

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

STUFFED

TURNIPS

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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