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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
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
drain. Let stand 24 hours. Brush with melted butter and sprinkle with dill weed. water Peel. 20 c. heat everything and put into jars. vinegar 1 tbsp. cucumbers 2 c. Cook. -----------------------998535 -. delime 8 1/2 qts. cider vinegar 1 tbsp. Drain and add: 1 c. Put: 2 c. chopped 1 c. Pour off syrup into pan and reheat to boil and pour over rings for 3 mornings. bottle of red food coloring Add water to cover. Put lid on pan and let set overnight. 2 c. sliced cucumbers 1 green pepper. celery seed 2 c. -----------------------998536 -. Drain rings and wash in cool water. Makes 4 servings. cider vinegar Bring to boil and pour over rings. fresh cut sweet corn 1/2 lb. slice and core cucumbers. sugar 8 sticks cinnamon Drain. On 4th morning.Cut 2 unpared medium zucchini lengthwise in half. water 1 pkg. unpeeled. -----------------------998537 -. Like Red Apple Rings. sugar 1 c.REFRIGERATOR CUCUMBERS 7 c.) red hots 10 c. (13 or 16 oz. alum 1 sm. half and half . butter 1 pt. Heat and simmer 2 hours.RED HOT CUCUMBERS 2 gal. Pour cold water over rings and soak 3 hours.SPECTACULAR SWEET CORN Eat immediately. canning salt Pack in jars and store in refrigerator. Keep refrigerated. covered in 1 inch boiling salted water 12 to 15 minutes or until tender. Mix cucumbers in this. onion slices Mix together the following and pour over cucumber mixture: 2 tbsp.
Combine oil and vinegar. degrees for 1 hour. Place in a 325 degree oven. Drain off dressing and pass with tomatoes. peeled and sliced 1 tsp. Put handful of salt over top. if desired. finely snipped parsley 1/4 c. Fill jars with boiling water. vanilla tsp. tarragon vinegar Place tomatoes in bowl. freshly ground pepper 1/2 tsp. enough to cover. sugar c.Put corn in large roaster. salt Toss gently to coat corn. When cool.SOUR CREAM CUCUMBER . Cook 1 hour stirring every 15 minutes. Pour boiling water over. salt 1/4 tsp. Remove from heat.CANNED GREEN TOMATOES Slice green tomatoes and put in crock. spooning dressing over a few times. Drain. -----------------------998540 -. Let stand 1 hour or longer. Cold pack until water starts to bubble inside jars. To serve. chill 3 hours. dried thyme or marjoram. snipped chives 2/3 c. crushed 1/4 c. drain. package and freeze as soon as possible. salad oil 1/4 c. butter c. Bake at 200 Pour over 8 cups popped popcorn. Cover. Remove from oven and cool down by placing roaster in the sink filled with ice water. Pack in jars.HERBED TOMATOES 6 ripe tomatoes. -----------------------998538 -. heat corn and add salt and a bit of sugar.CRACKLY CORN 1 1/4 1/2 1/2 1/2 c. Add the butter and the half and half. pour over. -----------------------998539 -. -----------------------998541 -. sprinkle with seasonings and herbs. dark corn syrup tsp.
Peel and slice cucumbers and add to mixture.1/4 c. -----------------------998543 -. Cover with boiling water. 1 teaspoon for quart jars). -----------------------998542 -. Batter green tomatoes in cornmeal or flour (your choice). salt Cucumbers . Slice and place in sterile wide mouth jars. To Cook: Open jar and discard liquid.FRESH CUCUMBERS WITH SOUR CREAM 1 c. crushed celery seed Chopped dill Chopped cucumbers Chill when time to serve. Mix next 4 ingredients to taste. place in hot oil and fry until golden brown. sour cream 1 tsp. Let cucumbers marinate for at least 2 hours before serving. Add salt (1/2 teaspoon for pint jars.DILL CUCUMBERS Also good topping 1 grape leaf 1 sprig of dill 1 clove garlic 1 tsp. -----------------------998544 -. mayonnaise 1 tsp. Water bath for 30 minutes until sealed. for plain greens or sliced tomatoes. cucumbers Mix mayonnaise (NOT salad dressing) and vinegar. vinegar Salt Pepper Garlic powder Onion powder 3 lg. Fold in 3 cups chopped cucumbers.CANNED GREEN TOMATOES Green tomatoes Boiling water Salt Wash as many green tomatoes as you want to can.
Screw on lids tight. sliced onions 2 c. Stir until sugar is dissolved. Keep in refrigerator. Put in a glass jar. celery seed 2 tbsp. cucumbers. vinegar and salt. Pour over onions and cucumbers. vinegar 1 1/2 tsp. Use as wanted. sugar 1 c.CUCUMBERS Ready in three 6 c. sliced (don't peel) 6 med. garlic and salt. mustard seed 1 1/2 tsp. sugar 1/2 c. to five days. salt 5 c. Fill jar with boiling water. -----------------------998546 -. drain. each mustard & celery seed Pour over cold cukes and store in covered jar in refrigerator.ICED CUCUMBERS 4 qts. salt Mix and refrigerate overnight. sliced cucumbers 1 c. -----------------------998545 -. white sugar 3 c. vinegar 1/2 tsp. When cold. Fill jar with slices or strips of firm cucumbers. vinegar 1 tbsp. sliced onions 1 tbsp. salt Mix together sugar. 1 c. turmeric . cukes 1 green pepper 1/2 c. May use in 3-4 days. -----------------------998547 -.REFRIGERATOR CUKES 4 c. onions. put in refrigerator.In bottom of each jar place grape leaf dill. sliced thin 1 clove garlic 1 green pepper 1 red pepper Crushed ice 1/2 c.
garlic. about 1/4 inch thick. May be kept in refrigerator for weeks. let stand 3 hours. -----------------------998550 -. salt 1 tsp. Cover lightly with cheese cloth. mustard seed. to eat after a day or two. After 3 hours. vinegar. -----------------------998549 -. sliced cucumbers (may be peeled or not peeled) 1 c. brown or white vinegar Put all of the ingredients into a large glass jar and stir until juicy. chopped green pepper 1 c. Run the tines of a fork lengthwise down each cucumber so that you make little grooves all along the circumference. green and red peppers together. white vinegar 3/4 c. sugar 1 c. Let stand for several hours in refrigerator.SWEET SOUR CUCUMBERS Ready Peel 2 large cucumbers. Rinse. Seal up in sterilized jars and lids. turning occasionally until desired dryness is achieved.REFRIGERATOR CUCUMBERS 7 c. Cover with salted water (a teaspoon or so to amount of water needed to cover). turmeric. Drain and add 1 very thinly sliced large onion. Lay on foil covered baking sheets. Let stand in refrigerator for a few hours (or a few days). water 3/4 c. Salt on both sides and let sit for 30 minutes. When covered with marinade this keeps well for 2 weeks covered in refrigerator. Slice very thin into a large bowl. sliced onions 1 tsp. Slice horizontally. add top ingredients and boil until cucumber slices are transparent. -----------------------998548 -. Cover with the following marinade: 1 1/2 c. drain. Store in jars in a cool pantry.SUN DRIED TOMATOES Wash and stem ripened tomatoes. drain good. Place in sun for several hours. salt Combine 4 marinade ingredients and pour over vegetables. celery seed on to boil. onions. stir up good. Add crushed ice and 1/2 cup salt. Or make marinated sun dried tomatoes by placing tomatoes in jars . Put in glass serving dish and sprinkle with fresh parsley. Put sugar.Put cucumbers. celery seed 2 c. sugar 1/2 tsp. At serving time.
raw rice 1 cabbage (about 2 lb. garlic. set aside.).with olive oil.GROUND TURKEY WITH TOMATOES 1 lb. Add sauteed vegetables to turkey. pepper 1/2 tsp. Enjoy.SPICY CABBAGE 1 lb. and rice) together thoroughly in a bowl and set aside. Repeat layer. oregano 18 oz. set aside. cut or grate cheese.) can tomato sauce 1/2 c. Saute vegetables in butter flavor Pam on very low heat. Can be frozen. chopped 6 tsp. 1/2 cabbage and 1/2 cheese. then tomatoes and bring to a rapid boil. chopped 1/2 bell pepper. tomato sauce. onion. Reduce heat and simmer until liquid begins to thicken. pasta or rice. shredded 1 c. This will look like Italian lasagna. Intensely flavorful. diced 1 clove garlic 1 #2 can whole tomatoes Butter flavor Pam Brown ground turkey and drain. ending with cheese. Mix the next 3 ingredients (tomatoes. -----------------------998551 -. remove from fire and set aside. chopped 1 tsp. Serve over toast. salt 1/2 tsp. can Rotel tomatoes with green chives 1 (8 oz. Cover pan well with aluminum foil. Makes 8 to 10 servings. dried tomatoes add snap to salads and breads.SUN DRIED TOMATOES WITH BASIL & PASTA . -----------------------998552 -. diced 1 sm. Low in fat. onion. Fry in small amount of light oil. bell pepper. In buttered 9x13x2 inch pan. Mix together all fried ingredients (first 7) and tomatoes and rice mixture real well. Shred cabbage. -----------------------998553 -. garlic and basil and 3 tablespoons vinegar per quart. When completed. ground beef 1 lg. layer 1/2 meat mixture. ground turkey 1 sm. Also can be moistened to make sandwiches. grated American or Cheddar cheese Fry together first 7 ingredients after mixing them well together. Bake covered for 1 1/2 to 2 hours in oven at 350 degrees.
Serve with freshly ground pepper and grated cheese. olive oil 1 tbsp. water 1 tbsp. Let sit at room temperature for about 3 hours.8 oz. Toss tomatoes and olives in with penne mixture. chopped 8 oz. ------------------------ . olive oil 2 to 4 cloves garlic. sun dried tomatoes. pasta Mix tomatoes. Process until smooth. -----------------------998554 -. chopped 1/4 c. Place them in a food processor with garlic. Stir and keep warm on stove. 3-4 seconds. -----------------------998555 -. slivered with oil 1/3 c. garlic and basil. Add basil mixture to penne. Slice plum tomatoes lengthwise in 1/8 inch pieces. salt cured olives (black) 1 bunch fresh basil 3 cloves fresh garlic. rind removed. peeled 1 tbsp. when done. Cook pasta. sharp cheese. uncooked grits 4 c.BAKED GARLIC CHEESE GRITS 1 c. grated 2 tbsp. Worcestershire sauce 2 or 2 shakes garlic powder Cook grits in salted water. butter 1/2 lb. Bake in 350 degree oven for 20 minutes. Mash cheese into sauce. penne pasta 8 plum tomatoes 1/2 c. PLUM TOMATOES & SALT CURED OLIVES Pour into 1 lb. sliced Kalamata olives (optional) 1 lb. pressed 1 c. add remaining ingredients. Pit and slice olives. Add olives. Heat tomatoes and olives together in separate skillet. balsamic vinegar Wash and dry basil leaves. Cook over medium heat 3 minutes. Cook penne in boiling water.PENNE WITH BASIL. greased casserole dish. olive oil and vinegar. fresh basil. salt 1/2 c. drain. oil. Toss with sauce while pasta is hot. Brie cheese.
being sure each piece is well coated. Mozzarella. Toss to blend. rinse under cold water and drain well. olive oil 4 cloves garlic. bread crumbs. transfer florets to a colander. Serves 6.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. ziti 1 c. Dredge florets in flour mixture. Remove florets from cauliflower. Mozzarella. Easy to prepare and satisfying for the heartiest appetite! Serves 4. thinly sliced 1 lb. pepper. salt 1/2 c. about 5 minutes. diced 6 sun-dried tomatoes. Wash thoroughly in lukewarm water. In a shallow bowl. Break or cut into 1 inch pieces. vinegar. Bring 6 quarts of water to a boil. With a skimmer or slotted spoon. dry bread crumbs 1 tsp. Reserve liquid for cooking pasta.ZITI WITH SUN-DRIED TOMATOES WITH MOZZARELLA 2 c. olive oil 1 tbsp. Cook pasta. heated (see note) 1/2 c. oil. Add pasta. first course. 1 lg or 2 sm. olive oil 1/2 c. chopped basil Serves 4. minced Italian parsley leaves (garnish) Freshly grated Romano cheese (for serving) 1. freshly grated Romano cheese 2 tsp. salt 1/2 tsp. freshly milled black pepper 1/2 c.) 1 tbsp. heads cauliflower (about 3 lbs. Boil until barely tender when tested with a fork. salt 1/4 tsp. In large bowl. 3. combine flour. sun-dried tomatoes and basil. 2. red wine vinegar 1/4 tsp. chopped tomatoes 1/4 c. main course. oregano 8 oz. Add 1 tablespoon salt and the cauliflower florets. garlic and oregano. combine tomatoes. drain in colander and set aside. wondra flour 1/2 c. salt. 1 teaspoon salt and pepper. margherita (narrow rippled noodles) 1 tbsp.998556 -. including about 1 inch of stem. chicken broth. . minced 2 tbsp. pepper 1 clove crushed garlic 1/4 tsp. -----------------------998557 -.
heated chicken broth and Romano cheese. turning with spatula. the cauliflower and pasta must be done at the same time so that the florets will still be crispy when tossed with the pasta. With a slotted spoon. Add pasta and cook until al dente. toss well again. Serve immediately or refrigerate. 5. Place on a muffin pan (cut side up). Sprinkle with salt. Drain pasta in a large colander. heat 1/2 cup olive oil over medium heat until haze forms. turn heat to low and saute' until lightly golden. Scoop out the shells and mix with melted brown sugar. don't be concerned if florets break apart while frying. sausage Heat oven to 350 degrees. salt 3/4 c. add vinegar and water to cover cucumbers. return water in which cauliflower was cooked to a boil. Add sauteed garlic. 6. remove 1/2 cup of the pasta water before draining and substitute for broth. remove garlic and drain on paper towel. 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. 4.Arrange in a single layer on a large platter. transfer to a bowl containing 1 tablespoon olive oil and toss quickly. or until tender. discard. vinegar 1 c. sour cream (dairy) 1 tsp. Meanwhile. scoop out seeds. Spoon remaining cauliflower on top and garnish with minced parsley. Serve immediately with additional grated Romano cheese.) Place florets in pan and saute' over medium heat. sugar and pepper. serve with sausage. water 1 tsp. sugar dash of pepper Place cucumbers in medium bowl. -----------------------998559 -. thinly sliced 3/4 c. -----------------------998558 -. (If you are not a garlic lover. In a small bowl combine sour cream. Cut squash in half. Let stand 30 minutes. until golden and crisp on all sides. Add garlic. -----------------------998560 -. pressing the garlic flat in pan with the back of a wooden spoon.CUCUMBERS IN SOUR CREAM 4 med. In a 12 inch skillet.ACORN SQUASH 2 acorn squash 1 c. set aside. Stir into cucumbers.SQUASH . Cook for 30-45 minutes. dill. Note: If you do not have chicken broth. chopped dill or dill seed 1 1/2 tsp. Mix half of the cauliflower and any of the browned fragments stuck to the bottom of the pan with the pasta. brown sugar 1 lb. Drain.
chiles. Sedan -----------------------998562 -. wine vinegar 1/4 c. Stir on medium heat until cheese melts.CREAMED CUCUMBERS 2 med. Add salt and pepper. Drain and squeeze out excess water. Velveeta cheese Salt and pepper Cut squash into slices and boil until tender. -----------------------998563 -. -----------------------998561 -. vinegar 2 tbsp. onion. bacon. Chop chiles and add corn. Add crisp bacon and dressing to chilled mixture.Squash Canned corn Small can green chiles 1/4 lb. Soak in salt water for 1/2 hour. artificial sweetener Cut broccoli and cauliflower into small pieces and combine with onion and cheese. sweet cream 1/3 c. Mix dressing and refrigerate.CREAMED CUCUMBERS . or 3 pkgs.CAULIFLOWER 1 head broccoli 1 head cauliflower 1 med. Pour over cucumbers. sugar 1 med. salad dressing 3 tbsp. diced 1 c.BROCCOLI . red onion. fried --DRESSING:-3/4 c. and cheese to squash. thinly sliced Peel and slice cucumbers and onions. Mix other ingredients. cucumbers 1/2 c. Cut bacon when ready to serve. grated cheese 1/2 lb. Refrigerate.
so you are draining off accumulated salty water. cucumbers 2 tbsp. evaporated milk 1/4 c. 1 tsp. vinegar Ground pepper to taste 1 c. vinegar and ground pepper. Mix well. lemon juice. Serves 2 or 3.2 sliced cucumbers 1 c. -----------------------998565 -. When cucumbers are well drained.POLISH CUCUMBERS IN SOUR CREAM 2 lg.CUCUMBERS IN SOUR CREAM 6 lg. Chill and serve. to taste 3 tbsp. -----------------------998566 -. sour cream 4 tbsp. Mix remaining ingredients and pour over cucumber slices. Then add sour cream by spoonfuls. Cover and set in refrigerator for at least 1 hour (or up to 24 hours). sugar Peel cucumbers leaving some green.CUCUMBERS IN SOUR CREAM 2 cucumbers. onion. Serves 4 to 6. Then take cheese cloth or cloth napkin and squeeze handfuls of cucumber in it. Add salt. then add sugar. and sour cream until smooth. sugar 4 tbsp. vinegar. sour cream Slice cucumbers very thinly. 1 tsp. 1/2 c. lemon juice 3/4 c. vinegar Salt and pepper. -----------------------998564 -. sliced & separated in rings 1 pt. sliced 1 lg. if desired . 2 tsp. salt 4 tbsp. cucumbers sour cream sugar finely chopped chives chopped dill. Better if refrigerated and hour or more. vinegar 2 tbsp. Pour over cucumbers and stir until mixed. Mix lightly otherwise it gets too foamy. sugar Beat eggs.
sliced thin 1 c. pepper 2 tbsp. salt 1 tsp. Combine remaining ingredients and gently mix with cucumber and onion slices. Cool Whip. Then mix with sour cream mixture. thawed Slice cucumbers and onions. sugar Salt & pepper Squeeze cucumbers to get liquid out. let stand for 20 minutes. cucumbers. -----------------------998567 -. -----------------------998568 -. sugar 1 tbsp. Let stand a few minutes. salt Dash of pepper A little lemon juice or vinegar Peel and slice cucumbers very thin. and add sour cream. Chill. Drain and plunge cucumbers into ice water. vinegar 3 tbsp. sugar 1/8 tsp. then drain again. sour cream 2 tbsp. sliced thin 1 Bermuda onion. cider vinegar . salted About 1 glass sour cream 1 tbsp.BROCCOLI . mayonnaise 2 tbsp. Serve very cold. vinegar 1/2 tsp. Better to mix ahead of your meal. sliced thin. Slice onions thin.CREAMED CUCUMBERS 2 cucumbers.CAULIFLOWER TOSS 3 slices bacon --DRESSING:-1/2 c. chives. pepper. Mix sour cream with sugar. -----------------------998569 -. Cover with boiling water. Place in refrigerator for half hour to chill.1 tsp. Add a little lemon juice or vinegar. mix together.CUCUMBERS IN SOUR CREAM 3 lg. dill then salt cucumbers. well.
blend all dressing ingredients with wire whisk. set aside. -----------------------998570 -. Serve at once. toss lightly. Add olive oil. vinegar 1 1/2 c. shelled In small frying pan.SPINACH 1 lb. ------------------------ . Makes 4 to 6 servings. In large bowl. one teaspoon at a time. salt 4 1/2 tsp. Serve as a relish or side dish. toss lightly to coat. of course.--SALAD:-2 c. spinach 4 or 5 fresh mushrooms Slivered Parmesan cheese Virgin olive oil Garlic red wine vinegar Wash and drain spinach. add 1 peeled and sliced cucumber. pour over the tomatoes. combine all salad ingredients and crumbled bacon. Pour dressing over salad mixture. Add vinegar to taste. celery salt 1 1/2 tsp. add to spinach. While still hot. sugar 1/8 tsp. Just before serving. Meanwhile.FIRE AND ICE TOMATOES Skin and quarter 6 large ripe and firm tomatoes. Slice 1 large green pepper into strips and slice 1 red onion into rings. mustard seed 1/2 tsp. raisins 1/4 c. in small bowl. Cool. Allow to cool. Chop very fine. red pepper 1/8 tsp. Tomatoes given the above treatment will mark time in the refrigerator quite happily for several days without the cucumber. cauliflower florets 2 c. black pepper 1/4 c. sunflower seeds. broccoli florets 1/2 c. then crumble. cold water Place over heat and bring to a boil. sliced 1/4 c. Slice mushrooms very thin. tossing until spinach looks wet. -----------------------998571 -. Place in a bowl and submerge in the following sultry sauce: Mix: 3/4 c. cook bacon until crisp. green onions. then boil furiously for only 1 minute. Add slivered Parmesan cheese (do not use grated Parmesan cheese unless necessary).
Pour over cucumbers.JAPANESE CUCUMBERS . Add onion rings and remaining vegetables. Serve hot or cold with a dollop of plain yogurt or sour cream.ENGLISH CUCUMBERS 2 English cucumbers. dried chopped onions Dash of pepper Pour over cucumbers and refrigerate 30 minutes. Add 1/4 to 1/2 teaspoon curry powder. Let stand 30 minutes. Add 2 cups broth or 2 bouillon cubes dissolved in water. Combine: 1/2 c. Add zucchini pieces and saute until coated with oil. vinegar 1 to 2 drops Tabasco 2 tbsp. cherry tomatoes. -----------------------998574 -. sour cream 1 tbsp. Add 1/2 teaspoon salt to cucumbers. NOTE: The longer it stands. pieces Saute 1 medium sized onion in 3 tablespoons olive oil or cooking oil. halved 1/2 c. cut into chunks or sm. unpeeled or you can use regular cucumbers 1 c.ZUCCHINI BISQUE 1 lb. Blend in food processor or blender until smooth. vinegar and celery seed. the better it is!! It's very colorful also! -----------------------998575 -. vinegar 1/2 tsp. Let stand 1 hour. sliced red onion rings 1/2 c. Combine sugar. zucchini. Two carrots cut up may be cooked with zucchini. about 45 minutes.998573 -. chopped chives 1 tbsp. -----------------------998576 -. Cool. Then drain off the accumulated water. sugar 1 pt. Simmer until tender. sprinkle with 1 teaspoon salt. green pepper rings (optional) Slice cucumbers thin. celery seed 1/2 c.CUCUMBER IN SOUR CREAM Thinly slice 1 large cucumber. Refrigerate.
Will keep for several weeks. paprika 1/2 tsp. sugar 1/2 c. fresh parsley. fried & crumbled 2 red apples. cut in pieces. cut in pieces --SALAD DRESSING:-1 1/4 c. finely chopped 1/4 c.) plum tomatoes 4 c. dried 2 lbs. firm cucumbers 1 med. butter 6 scallions. chicken broth . -----------------------998578 -. seeded.3 med. green pepper. chopped fresh basil or 1/2 tsp. salt 1/2 tsp. Mix sugar and rice vinegar together until sugar is dissolved. golden raisins 1/2 c. apple cider vinegar 1 tbsp. minced 1 sm. cubed 1 smoked ham hock 1 can (14 oz. ground ginger Adapted from California fresh. dry roasted peanuts. Soak in salt water for about an hour.PALATABLE SPINACH 2 bunches spinach. jicama. finely chopped 1 clove garlic. dry mustard 1 1/2 tsp. NOTE: Japanese rice vinegar must be used. confectioners sugar 1/4 c. unsalted 1 sm. -----------------------998577 -. cut in pieces 1/2 c. Pour over cucumbers in a screw-top jar and refrigerate. onion 2 ribs celery 1/2 c. rinse and drain thoroughly. Japanese rice vinegar Slice cucumbers. torn 1/2 lb. chopped 2 tsp. bacon. fresh lemon juice 1 1/2 tsp. onion and celery very thin. vegetable oil 1/2 c.CURRIED WINTER SQUASH BISQUE 2 tbsp. peeled. well rinsed & dried. butternut squash.
ground allspice 1/4 tsp. baking potatoes (about 2 lbs. watercress leaves. Remove ham bone. cover. peeled 1/4 c. coarsely chopped (about 3/4 c. Reduce heat.1/2 tsp. peeled & seeded (about 2 1/4 pound) 1 tsp. allspice. Add scallions. prepared mustard Cut out stem ends from tomatoes.) 4 1/2 c. curry powder Salt & pepper 1 c. Add garlic.CUCUMBER VICHYSSOISE 3 med. sugar 1/4 tsp. 4. Puree soup in batches in a blender. or to taste 3/4 tsp. Combine remaining ingredients in small jar. 2. Reform into tomato shape again and place in shallow serving dish. fresh dill. Let stand at room temperature at least 20 minutes before serving. if desired. being careful . firmly packed 6 green onions with tops. (Any left over? Chill and serve the next day. or to taste 1/2 c. of milk (optional) 1. parsley and basil. olive oil or salad oil 2 tbsp. Add ham bone. peeled. sugar.) 1/3 c. chopped 1 clove of garlic. ground mace Pinch of fresh grated nutmeg 2 tsp. mace and nutmeg. pepper 1/4 c. tomatoes and broth. chicken broth 1 1/2 c. salt. pour over tomatoes. crushed 1 tsp. toss to coat. plain yogurt .TOMATOES LUTECE 8 firm ripe tomatoes. Cook 5 minutes. Stir in curry powder and milk. Shake well.) -----------------------998580 -. Serves 6 to 8. Simmer covered 1 hour or until vegetables are soft. hothouse or European cucumbers.hot liquid will expand. Cook 2 minutes. Add squash. green pepper. tarragon vinegar or cider vinegar 2 tsp. Heat to boiling. 3. stirring occasionally. or 3 regular cucumbers. parsley. Cover lightly. chopped 2 sm. slice each tomato crosswise into 1/2 inch thick slices. -----------------------998579 -. salt 1 tsp. Melt butter in a large saucepan over medium low heat.
Taste cucumbers. use a slotted spoon to transfer them and watercress to same food processor work bowl.PERSIAN YOGURT & CUCUMBER 1 lb. Slice thin and layer into a bowl. chopped walnuts Salt & pepper to taste Dash of garlic powder or 1 clove garlic. bring chicken broth. -----------------------998582 -. about 1 minute. chopped (optional) Mix all the ingredients. In the morning. Let sit overnight. Meanwhile. dried mint 2 oz. -----------------------998581 -. Add 1/2 cup of the broth and process until smooth. stir in remaining broth. In a deep saucepan. garnishing each serving with a dollop of yogurt and a sprinkling of chopped dill. vinegar 1 tbsp. Another recipe from one of my favorite cook books "Easy entertaining with Marlene Sorosky". grated 2-3 tsp. ------------------------ . 15 to 20 minutes. sugar Score and peel cucumbers. potatoes and watercress to a boil. When potatoes are tender. yogurt 2 lg. cucumbers. Add to sour cream mixture and chill before eating. Reduce heat and simmer. sprinkling salt between each layer. Serves 8. Refrigerated until chilled. drain water out of bowl. Then 6 cucumbers Salt 2 onions 1 c. Add more salt if needed. seasonings and yogurt. over moderate heat until soft. lemon juice (I use fresh) 1 tbsp. Remove to bowl with cucumber. serve.SOUR CREAM CUCUMBERS Let it sit in refrigerator for 1 hour or more. in a food processor fitted with the metal blade. Transfer to a large nonaluminum bowl.Plain yogurt and fresh chopped dill for garnish Peel and chop the potatoes into 1/2 inch pieces. sour cream 1 tbsp. (Usually you don't need to add more). Coarsely chop cucumber. Scrape down sides and process until smooth. add to processor and process until pureed. Serve chilled. partially covered. Dry completely with paper towels. chop green onions and dill until minced.
Remove stalks. let them set in a bowl until they draw water out. white vinegar per qt. Set aside. chopped 3/4 to 1 c.) pkg. Then squeeze them tightly. Cover and chill overnight. wash thoroughly. buttermilk salad dressing mix 2 tbsp. Combine remaining ingredients. Put a handful in jar. jar Dried dill weed Peel cucumbers. white vinegar 2 c. slice as thinly as possible. grated 1 sm.4 oz. broccoli and onion. vinegar Remove outer green leaves of cauliflower and break into flowerets. Trim off large leaves of broccoli. sugar 2 tbsp. and refrigerate overnight. sugar per qt. Mix vinegar. head cauliflower 1 bunch fresh broccoli 1 bunch green onions. pepper per qt. -----------------------998585 -. sugar. then a sprinkle of dill. mayonnaise 1/2 (1. and pepper. celery seed 1 tbsp. jar 1/4 tsp.998583 -.OVERNIGHT CABBAGE 1 lg. jar pimentos. sugar 1 tbsp. etc. tossing gently. Pour over cukes in jar. -----------------------998584 -.CAULIFLOWER . shredded 1 lg. Reserve stalks for use in other recipes. Combine cauliflower. Sprinkle with salt. Toss gently. salt Stir sugar and vinegar together until dissolved. mix. grated 1 1/2 c.DILLED CUCUMBERS (FINNISH RECIPE) Mix all ingredients together Cucumbers Salt 1/2 c. onion. separate into flowerets and wash thoroughly. jar cukes 2 tsp. ("Salad shooter" is great!). Then more cucumbers. Stick . cabbage head. mustard seed 1 tbsp.BROCCOLI TOSS 1 lg. mix well and pour over vegetables. chopped 1/2 green pepper.
until soup is thickened (5-7 minutes). liquid red pepper sauce Heat oven to 350 degrees.) chopped onion 1/4 c. continue cooking over low heat until cheese is melted. fresh parsley 3 tbsp. (1 med. stirring occasionally. reduce heat. (Keeps a long 2 c. beaten 1/8 tsp. whipping cream Pinch of pepper In 3 quart saucepan melt 2 tablespoons butter.) -----------------------998586 -. butter 2 c. Grease 1-quart casserole. Meanwhile.a knife through to mix vinegar with cucumbers. (4 oz. continue cooking. Bring water to a boil in heavy saucepan. Serves 4.VELVET ACORN SQUASH BISQUE . -----------------------998588 -.) sliced 1/8" zucchini 1 c. Return to a boil. -----------------------998587 -. uncovered. Continue cooking until heated through (5-6 minutes). 2 to 4 minutes or until thickened. sliced 1/4 mushrooms 1/2 c. Stir in cream. stirring occasionally. Cook.GARDEN ZUCCHINI BISQUE 2 tbsp. in 2 quart saucepan melt 3 tablespoons butter over medium heat. mushrooms and parsley. enriched white hominy quick grits 1/4 tsp. Stir in remaining ingredients. salt (optional) 1 c. flour 10 3/4 oz. can chicken broth 1/4 c. stirring occasionally until vegetables are crisply tender (6-8 minutes).GRITS AND GREEN ONION BAKE Refrigerate.) shredded sharp Cheddar cheese 1/3 c. Bake 30 minutes. stir in flour until smooth and bubbly (1 minute). water 1/2 c. add zucchini. Pour into prepared casserole. time. pepper and zucchini mixture. Cook over medium heat. margarine or butter 1 egg. (2 med. Add chicken broth. onions. butter 3 tbsp. stir in grits and salt. sliced green onions 1/4 c.
milk 1 c.CUCUMBER IN SOUR CREAM 3 cucumbers pared and sliced thin 1 lg. -----------------------998589 -. Add the potatoes and squash. Taste for seasoning and reheat. carrot. potatoes. Drain and plunge cucumbers into cold water. cream Cayenne pepper Melt the butter in a saucepan.3 tbsp. then drain again and set in refrigerator for half an hour. grated 2 med. strong chicken broth 1/2 c. peeled & cubed 1/2 c. peeled & cubed 4 c.CUCUMBERS IN SOUR CREAM 2 lg. white vinegar 4 tbsp. over low heat for about 25 minutes or until all the vegetables are tender. -----------------------998590 -. Pour in the chicken broth and simmer. sliced in thin rings 2/3 c. Correct the tartness with lemon juice or vinegar. chopped chives. Stir in the cream and milk. Let stand a minute. butter 1 c. salt 2 tsp. finely chopped Salt & white pepper. Salt cucumbers well and combine with sour cream mixture. Serve cold. Return to stove. Sprinkle each serving with cayenne pepper. pepper and either of the optional ingredients. to taste 2 acorn squash. stirring often. sugar Salt to taste . sour cream 1 tsp. Add the onion. The most delicate stomachs will bless you. for cucumbers prepared in this way become easily digestible. onion. salt and white pepper. cucumbers Boiling water to cover 1/2 c. Puree in blender. carrot. chopped dill. sugar Dash of pepper Lemon juice or vinegar Peel and slice cucumbers very thin. Cover with boiling water and let stand 20 minutes. covered. optional but very good Or 1 tsp. Cook over low heat until soft. optional 1 tsp. Mix sour cream with sugar. onion. Serves 4 to 6.
strawberry halves --DRESSING:-1/2 c. Chill until set. cucumbers 1 lbs. diced 1 lbs. Add lemon juice and chill until partially set. TOMATO. Mix together vinegar. tomatoes. Drain and add other vegetables. cleaned 1 pt. finely shredded cabbage Dissolve the Jello and gelatin in 1 1/2 cups boiling water. sugar and vegetable oil. water. Pour in 9"x13" pan.Combine above. Add remaining ingredients. paprika 1/2 c. -----------------------998591 -. sugar 1/2 c. Knox gelatin 1 tbsp. and pour over the vegetables. poppy seed 1 1/2 tsp. drain thoroughly and add sour cream.STRAWBERRY SPINACH 2 bunches spinach. onions. -----------------------998592 -. Add 1 cup ice cubes. salt 1 1/2 pts. Creighton -----------------------998593 -. bell peppers 1 lbs.CUCUMBER. sesame seed 1 tbsp. marinate 4 hours or overnight in refrigerator. vinegar 1 1/2 pts. sugar 2 tbsp.HAWAIIAN CABBAGE 2 sm. water 1 c. soak overnight in ice cold water. when ready to serve. boxes lemon Jello 1 env. sour cream 1 (#202) can crushed pineapple 1 lb. minced dried onion 1/4 tsp. vegetable oil Peel and slice cucumbers. sliced 2 tbsp. BELL PEPPER AND ONION 5 lbs. lemon juice 1 c. oil .
TOMATOES VINAIGRETTE . cleaned fresh basil leaves. -----------------------998596 -. cut into 1/2 inch cubes 1 lb. dry pasta (linguine is preferred) Freshly grated Parmesan cheese (optional) 1. rind removed. Worcestershire sauce 1/2 c. cut into strips 3 garlic cloves (or less to taste). Brie. Add pasta and boil until tender but still firm. Combine tomatoes. -----------------------998594 -. cucumbers Cherry tomatoes Cottage cheese Parsley and chives 3 prepared sandwich salads of your choice Cut cucumber lengthwise. Add 1 tablespoon of olive oil and remaining salt. Sprinkle with parsley and chives. basil. freshly ground black pepper 1 1/2 lbs. 3.PASTA WITH TOMATOES AND BASIL Toss lightly with 4 lg. high-quality olive oil 2 1/2 tsp.CUCUMBER SPLIT 4 sm. ripe tomatoes. 1/2 teaspoon salt and the pepper in a large serving bowl. garlic. Serve at once. at room temperature. (4 to 6 servings) -----------------------998595 -. cider vinegar Mix dressing . Set cherry tomato on top. Drain pasta and immediately toss with the tomato sauce. 2. Fill in with cottage cheese.1/4 tsp. Prepare at least 2 hours before serving and set aside. about 8 to 10 minutes. Scoop out insides. passing with pepper mill and grated Parmesan cheese (optional). plus 1 tbsp. Brie cheese. peeled and finely minced 1 c. Bring 6 quarts of water to a boil in a large pot. covered. torn into irregular pieces 1 c. 1 cup olive oil.allow to stand a few hours in refrigerator. Scoop small ball of each salad and place in cucumber boat. spinach and strawberries. salt 1/2 tsp.
CUCUMBERS IN SOUR CREAM 2 lg. if not cook a little longer. oil. chopped fine 1 pt. salt. Sprinkle with parsley. pickling spices or more tied in a cheesecloth Mix altogether and cook for 1 hour. salt 1/2 tsp. cucumbers. salt Toss and chill. crushed 6 tbsp. and vegetables. sour cream 1/2 tsp. tomatoes. cider vinegar 1 tsp. chopped parsley 1 clove garlic. Put in pint size hot jar. Pour over tomatoes and parsley. vinegar. basil and pepper. -----------------------998597 -. 1 c. diced 1 pt. peeled and sliced 1 tsp. cucumbers. dried leaf basil 1/8 tsp. chopped onion 1/4 tsp. sugar 2 sweet peppers 1 hot pepper 1 tsp. -----------------------998598 -. Makes 4 to 6 servings. onions. sugar 3 radishes. chopped dill pickle Dash of pepper 2 tbsp. Good with hot dog. diced 1 qt.4 lg. salt 2 tbsp. Place in a bowl.CUCUMBERS AND TOMATOES 1 qt. sliced thin . Mix together garlic. tomatoes 6 tbsp. Seal and process for 5 minutes. salt 2 tbsp. lemon juice 1 tbsp. pepper Cut tomatoes into medium slices or chopped. salt 1 tsp. olive oil 2 tbsp. Cover. vinegar 1 pt. The mixture should be thick after cooking. chill 3 hours or overnight.
lime Jello 1 c. lemon juice 1 tbsp.BROCCOLI AND CORN SCALLOP 2 tbsp. lemon juice and vinegar.SWEET AND SOUR ZUCCHINI 1/4 c. salad oil (about 2 1/2 tbsp. If using larger zucchini. Fold in cucumber mold.COOL AS A CUCUMBER 1 pkg. Will keep for a long time in the refrigerator. red wine vinegar 1/3 c. pepper 1/4 c. pkg. When Cool Whip in sour cream. ------------------------ 998600 -. halve or quarter it lengthwise before slicing. sour cream 1 c. Add salt. cooked and drained . Drain before serving.) pkg. milk 8 oz. shredded Jack cheese 12 oz. Other raw vegetables may also be added. onion.) 1/4 c. thinly sliced Mix all together and chill for 6 hours or overnight. boiling water 1/2 tsp. chopped celery 1/2 sm. sugar 1/2 tsp. salt 1/4 c. oleo 1 tbsp. minced 3-6 sm. Serve on lettuce. chopped unpeeled cucumber Dissolve Jello in boiling water. -----------------------998601 -. vinegar 1 c.Toss with cucumbers and chill. chopped green pepper 1/4 c. flour 1 1/2 c. frozen broccoli spears. zucchini. chopped onion 2 tbsp. salt 1/4 tsp. cider vinegar 1/6 c. stirring occasionally. -----------------------998599 -. cracker crumbs 2 (10 oz. can whole kernel corn 1 c.
CUCUMBERS WITH SPICED YOGURT 1 med. Drizzle each salad with small amount of dressing. Gradually add milk. 8"x8"x2". Cover and refrigerate. -----------------------998602 -. stirring until cheese is melted. Toss well. To serve.) Serves 6. Add cheese. pepper 1/2 tsp. wine vinegar 2 tsp. crushed oregano leaves 1 tsp. Combine oil. Toss remaining crumbs and oleo and sprinkle over casserole. arrange tomato slices in lettuce cups and sprinkle with minced green onion and parsley. Bake at 350 degrees for 30 minutes. seeded. diced cucumber (3-4 med. minced jalapeno chili 1/8 tsp. -----------------------998604 -. peeled & halved lengthwise. ground cumin Cayenne pepper Combine first 4 ingredients in medium bowl. stirring constantly until thick. thinly sliced 1 c.) This is a great side dish with beef or fish. peeled. Chill 2 to 3 hours.CUCUMBER VELVET 2 c. (Can be prepared 4 hours ahead. -----------------------998603 -. Pour cheese mixture over broccoli. seeded. spooning dressing over tomatoes occasionally. dry mustard 2 cloves garlic.Saute onion in 1 tablespoon oleo and blend in flour. Arrange broccoli in 7x11 inch dish.TOMATOES VINAIGRETTE 12 thick slices tomatoes 1 c. Season with salt and cayenne pepper. spoon over tomatoes. cucumber. Stir in corn and 1/2 cup crumbs. salt 1/2 tsp. Cover. crushed 6 lettuce cups Minced green onion Minced parsley Arrange tomato slices in square baking dish. olive oil 1/3 c. Serves 8. size) . plain yogurt 1 1/2 tsp. (Great instead of salad and you can do ahead. Serves 4. vinegar and next five seasonings.
In a saucepan. Tabasco sauce 2 tbsp.BROCCOLI AND CAULIFLOWER 1 head broccoli 1 head cauliflower 2 tomatoes 1 onion Ranch dressing . When ready to serve. about 10 minutes. light cream Place onion. Refrigerate until thick and heavy but not set. Place in blender with onion and parsley. Beat in sour cream and mayonnaise. sour cream 1/4 c.Salt 1/2 tsp. Serves 6. pepper 1/4 tsp. Season with Tabasco and a little more salt. dry mustard 1 c. unpeeled cucumber 1/2 c. if needed. cucumber and raw potato in saucepan . Add chicken broth. Add 1 teaspoon salt and the mint leaves. sprinkle gelatin over the cold water and vinegar. diced potato 2 c. about 2-4 hours. Note: milk may be substituted for cream for a thinner soup. Cover and chill until set. lightly. Let stand for 20 minutes. sliced onion 2 c.s stir in cream and serve in chilled bowls. sugar 3 env. Tiny green flecks of parsley and mint should still show. Pour in liquid gelatin and blend for a few seconds until smooth. Sprinkle with paprika or chopped parsley. salt 1/8 tsp.CUCUMBER VICHYSSOISE 1/4 c. diced. Pour into a 1 quart mold. about 30 minutes. cut coarsely 1/3 c. -----------------------998605 -. chicken broth 2 sprigs parsley 1/2 tsp. Puree. cold water 1/4 white vinegar 2 slices onion. unflavored gelatin 1 c. parsley leaves (no stems) 1 1/2 c. mayonnaise 1/4 tsp. Stir over low heat until gelatin is dissolved. -----------------------998606 -. Drain cucumber. coarsely cut fresh mint leaves Sprinkle cucumber with salt and sugar. Put in blender and chill thoroughly. Cover and let cook until potato is barely tender. Unmold on chilled plate and garnish with thin cucumber slices and sprigs of mint. parsley and seasoning and bring to boil.
Cut up all vegetables and add dressing. half and half cream 1 tbsp. chopped cucumbers 1 tbsp. Chill and set. Whip until frothy. cold water 1 (12 oz. -----------------------998609 -. thinly sliced cucumbers 2 tbsp. vegetables. Drain and rinse off the salt.EMERALD CUCUMBER TANG 1 pkg. salt 1 onion. lime Jello 1 c. -----------------------998610 -. Pour over seasoned cucumber slices. finely chopped onion 1 tbsp. Thinly sliced onion rings may also be added. In small bowl mix 1 cup mayonnaise with 2 to 3 tablespoons milk to thin. Add cottage cheese to whipped Jello. Put in container with air tight lid. thinly sliced 1 1/2 c. cider vinegar Soak the cucumbers in salt overnight. peeled. Cover with half and half cream and add cider vinegar to taste (1 tablespoon vinegar to each 1 1/2 cups cream). hot water 1/2 c. mayonnaise 1 c.OLD-FASHIONED GERMAN CUKES . peel and thinly slice 3 to 4 large cucumbers. salt Dissolve Jello in hot water. Sprinkle each layer generously with salt and pepper. peeled.CUCUMBERS AND CREAM 2 c. WA -----------------------998608 -. Stir well to coat each slice.CREAMY CUCUMBERS You can use whatever you want for 8 to 24 hours before serving. Stir with wire whip.) carton cottage cheese 1 c. Chill until thick and syrupy. onion and salt. Pour into mold. Ronald. Beat cheese and mayonnaise until smooth and creamy. then fold in cucumber. Store in refrigerator turning container upside down occasionally. -----------------------998607 -. Add cold water.
blend. -----------------------998612 -. frozen peas. with your hands)! Combine dressing ingredients in order listed.CAULIFLOWER BROCCOLI COMBO 4 c.) can sliced water chestnuts. Squeeze the liquid out of the cucumbers (yes.DIJON CUCUMBERS 4 tbsp. Keeps several weeks. half & half 1 tsp.) 6 c. thinly sliced celery 1 (8 oz. Blend. drained 1 1/2 c. mayonnaise 1 (8 oz. grated onion 12 tbsp. white vinegar Spread sliced cucumbers in a thin layer on the bottom of a flat dish (a glass pie pan works great). red wine vinegar 1 tbsp. drained 1 (2 oz. -----------------------998611 -. salt 1-2 cloves garlic 1/2 tsp. Add wilted cucumbers.) sour cream . salt 2 tbsp. cauliflower flowerets (2-2 1/2 lbs. peeled and sliced thin Sliced red onion to taste Salt --DRESSING:-1/2 pt. Sprinkle liberally with salt and refrigerate at least 3 hours. Add all other ingredients except oil. safflower oil Combine mustard and vinegar in blender (or whisk by hand). Dijon mustard 3 tbsp.2 cucumbers. sugar 1/2 tsp. add sliced onion to taste and return to refrigerator until serving time. broccoli flowerets (1 1/2 lbs. Serves 4. black pepper 2 drops hot sauce 1 tbsp. sliced green onions 1/2 c. white wine vinegar 1/4 tsp.) 1 (10 oz. thawed and drained 1/3 c. Add oil 1 tablespoon at a time.) jar pimento. basil 1/8 tsp.) pkg. Use on cucumber sticks or other vegetables.
rice vinegar 1/2 c. Brown in oven. --DRESSING:-4 tbsp. sugar 1 tsp. Refrigerate overnight. snipped green onions (include tops) 1/4 c. sugar Combine first 7 ingredients in large bowl. oil 1/4 c. salad Cook mixture slightly until sugar dissolves.) 1/2 tsp. Add the above together in a salad bowl.CABBAGE SENSATION 1 head 8 tbsp. snipped green parsley (if dried is used 1/8 c. Marvelous vegetables in summer and substitutes as salad all year. garlic powder and sugar. salt 1/8 tsp. salt 2 tsp. 4 green cabbage slivered almonds Ramen noodles sesame seeds onions. fresh ground pepper 1 tsp. 8 tbsp. (May be served as salad or a relish. covered. chopped Break Chop cabbage. -----------------------998613 -. sour cream. (Do separate. almonds and sesame seeds. salt 6 tbsp. minced In jar combine: 2/3 c. pepper 1 tsp. salt. pepper 2 tsp.) up noodles.3/4 tsp. vinegar 1/4 c.HERBED TOMATOES Peel 6 medium ripe tomatoes. Accent salt 2 tsp. 2 pkgs. place in deep bowl. Yield: 22 (1/2 cup) servings.) Keeps well. Combine all ingredients well mixed. Refrigerate. Fold into vegetables. several hours or overnight. In small bowl blend mayonnaise. garlic powder 1 tsp. oil . pepper. snipped fresh thyme or marjoram (1 1/2 tsp. -----------------------998614 -. dried thyme) 1 clove garlic.
mayonnaise 1/3 c.Mix all ingredients but the oil together. Add the dill. sugar 1/4 c. Pepper the cucumber and pour the diluted vinegar over them. vinegar Refrigerate before serving. vinegar 1/4 c. Dissolve sugar. Mix together. (Cucumbers will wilt more quickly if a weight is placed on top of the cucumbers).BROCCOLI MEDLEY 1 head cauliflower 1 bunch broccoli 1 sm. add dressing to cabbage mix and stir well. Add sour cream before serving. salt . Add the sugar to the vinegar and water. white pepper 1 tsp. -----------------------998616 -. sliced thin (leave peel on if using English cucumbers or tender pickling cucumbers) 4 tsp. salt by stirring. boiling water 3/4 c. cucumbers. onion Cut into bite-size pieces. Cover and leave in the refrigerator for several hours or overnight.) -----------------------998615 -. stir. sugar 1/3 tsp. Then cool. vegetable oil 1/3 c.SWEET AND SOUR CUCUMBERS AND ONIONS 2 c.add chopped chicken or turkey.CAULIFLOWER . water 1/2 tsp. -----------------------998617 -. white vinegar 1/4 c. dill weed 1/2 c. 1/2 c. salting each layer. salt 1 1/2 tsp. or microwave. When ready to serve. (Optional . 1/3 c. sour cream or plain yogurt Arrange the thin cucumber slices in layers in a bowl. sugar Boil until it is dissolved. Pour over prepared cucumbers and onions.SWEDISH CUCUMBERS 4 lg. Then add oil. and let cucumbers stand in the refrigerator at least an hour to marinate before serving. Drain off the water that forms and rinse the cucumbers well in fresh water.
Stir together sour cream. Mix 3 tablespoons sugar enough evaporated milk to cover. let stand about 1 hour. vinegar 1/2 tsp. Pour over tomatoes. vinegar and salt. sprinkle with onions and parsley. -----------------------998620 -. onion. Cover and refrigerate. Cover and chill. sugar. Add to mix. salt 1/4 tsp. finely chopped 1 tbsp. Arrange tomatoes on lettuce leaves. vinegar. crushed Lettuce leaves 4 green onions. sliced 1/2 c. Serves 4. salt.CUCUMBERS IN SOUR CREAM 2 med. Put into refrigerator to cool. thinly sliced 1 med. Makes 3 cups.1/4 tsp. salt In bowl combine the cucumbers and onion. Shake oil. Then squeeze and drain off. at least 2 hours.CREAMED CUCUMBERS Cut cucumber and put with cut small onion and salt. oregano. cucumbers. pepper Mix. pepper. ------------------------ . Marinate overnight in refrigerator. -----------------------998619 -. pepper 1/4 tsp. -----------------------998618 -. olive or vegetable oil 3 tbsp dried oregano leaves 1/2 tsp. sugar 1 tbsp. toss gently to coat vegetables. Drizzle with dressing. mustard and garlic in tightly covered jar.TOMATOES VINAIGRETTE 2 med. Pour over vegetables. Add about 3 tablespoons vinegar. dry mustard 1 clove garlic. spooning dressing over tomatoes occaionally. dairy sour cream 1 tbsp. 8 x 8 x 2 inches. tomatoes. very thinly sliced 1/2 c. snipped parsley Arrange tomatoes in square glass baking dish.
cored and thinly sliced Place parsley and tarragon in work bowl. drop garlic through feed tube and mince finely. Adjust seasoning. combine all salad ingredients. cut up fresh broccoli 1/2 c. at room temperature 1/2 c. shelled sunflower seeds 3 slices bacon. Sprinkle with additional sunflower seeds. raisins 1/4 c. Pour dressing over salad mixture. red wine vinegar 1/2 tsp. oil.CABBAGE NORWAY 8 1 sm. servings. blend all dressing ingredients. tomatoes. salt . In large bowl. cider vinegar In a small bowl using wire whisk. Makes 8 (1/2 cup) servings. vinegar. -----------------------998622 -.998621 -. salt Pinch of sugar Freshly ground pepper 2 lb. fresh tarragon 1 med. fresh parsley 1 tbsp. crisply cooked. toss lightly.SUNNY CAULIFLOWER BROCCOLI TOSS --SALAD:-2 c. Arrange tomatoes in serving bowl or on rimmed platter.TOMATOES IN HERB VINAIGRETTE 1/2 c. sliced green onions 1/4 c. Pour dressing over. cauliflower florets 2 c. mayonnaise or salad dressing 2 tbsp. sugar and pepper and mix 5 seconds. crumbled --DRESSING:-1/2 c. Can be made 2 hours ahead. if desired. -----------------------998623 -. sugar 1 tbsp. toss lightly to coat. salt. head cabbage 1 tsp. Add egg. With machine running. garlic clove 1 egg. vegetable oil 3 tbsp.
Cook over medium flame until brown. -----------------------998625 -. shredded sharp cheese Cayenne pepper 1/2 c. Serve. Sprinkle one layer of sesame seeds into pan. In another pan heat butter. squeeze all the juice from the cucumbers. Add sugar. peeled and thinly sliced 1 rather large onion. Add the Miracle Whip and lots of pepper. Cover and refrigerate overnight. sesame seeds 1 tsp. Chill 1 hour before serving. Miracle Whip In a large bowl put the cucumbers. butter 3 tbsp. Cut cabbage into shreds. stir in flour with whisk. Combine cabbage and sauce. -----------------------998626 -.3 tbsp. add milk stirring rapidly. drain. With your hands work salt to cover all slices. cucumbers. Bring to boil and simmer for 2 minutes. Remove from heat and stir in cheese. Press and drain excess liquid. Place cabbage in sauce pan and add boiling water and salt. milk 1/2 c. Spoon into a buttered casserole. being careful not to use too much. Pour over cucumbers. The next day. cover with salt. Let stand 30 minutes. -----------------------998627 -. add cayenne pepper to taste. soy sauce Thinly slice cucumbers. Top with bread crumbs.WILTED CUCUMBERS . flour 1 1/2 c. Season with salt and pepper. vinegar and soy sauce. Place seeds in a cup and mash with a wooden spoon.SESAME CUCUMBERS 2 cucumbers 2 tbsp. sugar 3 tbsp. (This eliminates all the bitterness). Coat frying pan with oil. add the onion. butter fresh bread crumbs Preheat oven to 350 degrees. Stir until well coated. sliced Salt Pepper 2/3 c. again using your hands.CREAMED CUCUMBERS 3 lg. vinegar 1 tsp. Bake about 20 minutes and until it is browned. Blend well.
salt (approximately) 6 potatoes. scrubbed and trimmed 8 c. chopped fresh dill Pepper In large skillet over medium heat.) can (796 mL) tomatoes 6 c. cucumbers. about 30 minutes. Add cabbage. whipping cream 1/2 c. melt butter. sugar 1 tbsp. Makes 12 servings. cook. cook beet. Dilute about 1/3 cup vinegar with a little water. green pepper. Heat through. Sprinkle generously with sugar. Add tomatoes. butter 1 c. crush with spoon. Set aside. Let stand 1 hour or longer. for about 15 minutes. Meanwhile. vinegar 1/2 tsp. stirring often. -----------------------998629 -. onion Salt Sugar Vinegar and water (diluted) Slice cucumbers in bowl. covered for about 10 minutes or until tender. pour it over the sweetened cucumbers. slice large onion with them (salt good at 1/2 way. shredded cabbage 1 beet. Remove beet. mash until smooth. then again when bowl is full). until onions are softened. Gradually stir in potato-cream mixture. cook. Season with salt and pepper to taste. about 8 minutes. Add potatoes. chopped onion 3 carrots.CABBAGE BORSCHT 1/3 c. Cook onion and carrots. Heat through without boiling. cook until tender-crisp. stirring until thick. Reduce heat to medium. in boiling water and salt. until tender. Bring to boil.1 lg. Using slotted spoon. Add cream to potatoes in bowl. Then squeeze them until all juice is out of them. very thinly sliced 1/2 c. transfer half of the potatoes to bowl. peel and grate. beet and dill. Add reserved tomato mixture to pan of potatoes. chopped 1 (28 oz. -----------------------998628 -. onion. in large saucepan. pour it off. salt . covered. diced 1 c. thinly sliced 1 med. 3 to 5 minutes.CUCUMBERS IN SOUR CREAM 2 med. boiling water 1 1/2 tsp. chopped sweet green pepper 2 tbsp. dairy sour cream 1 tbsp.
stir occasionally. Mix dressing ingredients and pour over broccoli mix. Slice onions and separate into thin rings. Stir together remaining ingredients. chopped celery 1/4 c. chopped onion 1 pkg. -----------------------998630 -. Cover and chill. chopped celery 1/4 c. Serve chilled. cashews 8 slices bacon. Cover with dressing. cut and cooked --DRESSING:-1 c mayonnaise 1/2 c. raisins 1 c.BROCCOLI SURPRISE 4 c. chopped onion 1 pkg. Makes 3 cups. raisins 1 c. -----------------------998631 -. onions 2 slices bacon. cut and cooked . --DRESSING:-1/2 1/3 1/3 1/4 1/2 c. cashews 8 slices bacon. vegetable oil c.CAULIFLOWER AND BROCCOLI MEDLEY 1 head cauliflower 1 bunch broccoli 2 sm. toss with vegetables. mayonnaise c. cooked and crumbled Cut cauliflower and broccoli into bite-size pieces. salt Garnish with bacon.BROCCOLI SURPRISE 4 c. broccoli flowerets 1 c. vinegar c. sugar 2 tbsp.Combine cucumbers and onion. sugar tsp. Yummy! -----------------------998631 -. vinegar Combine salad ingredients. broccoli flowerets 1 c.
Spoon yogurt over cabbage mixture and toss to coat. shredded carrot 1/4 c. shredded 2 oz. sliced thin 1 lg. raisins and sunflower nuts.SPICY TOMATOES 1 lg. drained and halved 1 c. unsalted sunflower nuts 1/3 c. -----------------------998634 -. shredded cabbage 1 (8 oz. med. carrot.) can Dole pineapple rings. cooked 1 (6 oz. Mix dressing ingredients and pour over broccoli mix. Sprinkle as desired with salt. Top with layer of Parmesan cheese. raisins 1/4 c. tomato Salt Parmesan cheese Scallions (optional) Dill weed Basil Slice tomato thinly. zucchini. orange low-fat yogurt In a bowl combine cabbage. more or less). pineapple. Serve chilled. However. salami. Makes 6 servings.) artichokes 1/2 sm.--DRESSING:-1 c mayonnaise 1/2 c. if you use them. macaroni. cut in thin strips .ARTICHOKE SUPREME 4 oz. vinegar Combine salad ingredients. carrot. dill weed and basil. shells. sugar 2 tbsp. the flavor is better if allowed to "age" for a while (1 hour.GOLDEN CABBAGE TOSS 3 c. Yummy! -----------------------998632 -. -----------------------998633 -. Thinly sliced scallions are also nice.
basil. grated 1 c. Mix with remaining ingredients. yellow squash 3 tbsp. garlic and cut up artichokes. milk or light cream Salt and pepper to taste Chopped chives Saute the onion in butter in a large pan. add the milk. oregano 1/2 tsp. oregano. about 15 minutes. Add squash to onions and saute a few minutes.) Finely chop or coarsely grate yellow summer squash. When it is wilted. vinegar. mustard.CURRIED SUMMER SQUASH 2 lbs. peeled and sliced Oleo 1/2 c. Cover and cook briskly until the squash is tender. -----------------------998636 -. butter 1 c. chopped onion 1 tsp. chicken broth 1 c. When cold. curry powder 4-5 c. garnished with chives.2 tbsp. dry mustard 1/2 tsp. for a few hours. Add curry powder to onions. onion. Serve cold. yellow squash.VICHYSQUASH 6 med. Florida House of Representatives District 38 -----------------------998637 -. -----------------------998635 -. Puree in blender. chicken broth Sour cream (opt.CORN VEGETABLE MEDLEY . Serves 8 to 10. Serve either hot or cold. Puree the squash with the cooking liquid in a blender. Saute onions until golden. Absolutely delicious. grated 2 tbsp. basil 1 clove garlic Marinate oil. sliced 1 med. Season with salt and pepper. white wine vinegar 3/4 tsp. Saute onions and curry about one minute more. salad oil 2 tbsp. Mozzarella cheese. Cool. Add chicken broth and cook gently until squash is tender. Parmesan cheese. add the squash and the broth.
carrots and cauliflower for fresh vegetables. Serve garnished with shredded carrots and cherry tomatoes.S. cook over low heat 20 minutes or until vegetables are tender. Return to boiling. thinly sliced Mix all together and let set 1 to 2 hours. scoop out seeds with a spoon and slice cucumbers into bite-sized pieces. tossing every now and then. sliced carrots 1 c. vinegar 3 tbsp.1 can Campbell's NEW Golden Corn Soup 1/2 c. -----------------------998639 -. 1/2 sour cream) 2 cucumbers.G. M. soy sauce 1/2 tsp. NOTE: Do not prepare too far in advance as cucumbers become soggy. salt 2 tbsp. heat soup and milk to boiling. dill weed 1 tsp. onions with cucumbers. Stir in vegetables. If desired substitute with 1 bag (16 ounce) frozen broccoli. cauliflowerets 1/2 c. milk 2 c. Cut cucumbers lengthwise. sour cream (may be 1/2 mayonnaise. -----------------------998638 -. shredded Cheddar cheese (optional) In saucepan.COTTAGE CHEESE IN TOMATOES May also add thinly sliced white . stirring often. Makes 6 servings. Mix remaining ingredients for marinade and pour over cucumbers. broccoli flowerets 1 c. cider vinegar 2 tbsp.SOUR CREAM CUKES 1/2 tsp.CUCUMBERS SHIELDZINI 3 cucumbers 1 tsp. Cover. oil 2 tsp. Stir in cheese. Toss gently and refrigerate several hours before serving. sugar 3 tbsp. (You would reduce cooking time 15 minutes). Heat through. stirring often. sugar 1 c. salt 1 tbsp. -----------------------998640 -.
poppyseed Cut vegetables in small pieces. whisk together 2 tablespoons safflower oil. drained tomato pulp. 2 tablespoons Perrier. onion. 1 tablespoon scallions. Keeps well in refrigerator. vinegar 1 tsp. 3. Cut tomatoes in half crosswise. sliced 3 cherry tomatoes. Makes 6 servings. -----------------------998641 -. Garnish with fresh parsley or dill sprigs. 2. 67 calories each. finely chopped green onion 4 radishes. Southwind Vinaigrette To make Southwind Vinaigrette. minced and white pepper to taste. Toss together with all salad ingredients. cucumber. Blend onion and remaining ingredients and marinate vegetables. 1 1/2 tablespoons lime juice. and dressing. With spoon. -----------------------998642 -. zucchini. Arrange on lettuce on salad plates. combine cottage cheese. salt 1 tbsp. low calorie Italian style dressing Crisp lettuce Parsley or dill sprigs 1. torn 2 radishes. drain. radishes. carrot. coarsely grated 1/4 tsp. cauliflower 2 bunches broccoli 1 purple onion 1 onion 1 c. diced pared cucumber 1/3 c. salt. sliced thin 1/4 c. scoop out pulp and seeds. Spoon into tomatoes.ROMAINE WITH CHERRY TOMATOES 4 leaves Romaine lettuce. halved 2 tbsp. In medium bowl.) diet creamed cottage cheese 1/3 c. 2 tablespoons red wine vinegar.BROCCOLI AND CAULIFLOWER 1 lg. grated pared carrot 1/3 c. oil 3/4 c. tomatoes 1 carton (12 oz. ------------------------ . mix lightly.3 med. sugar 1/4 c.
sugar Combine first four ingredients. Fry bacon or salt pork. -----------------------998645 -. Cook on low fire for 20 minutes. dillweed 1 tsp.NANNINE'S CUCUMBERS .CUKES AND MOSTACCIOLY mix the 1 lb. Cut up green pepper. -----------------------998646 -. Combine cabbage with fried meat. -----------------------998644 -. vinegar 3 c.CABBAGE DE LUX 1 reg. large cabbage 1 to 1 1/2 c. Do not add water. sliced cucumbers 1 sliced onion Cook pasta according to the directions on the package. Add remaining ingredients. onion 1/4 c. green pepper 1/4 lb. sugar 1 c. or fourths.998643 -. pepper 1 tsp. mostaccioly pasta 2 tbsp. salt 1 tsp. Place top on pot or skillet turn. cut up. Pour over cucumbers and let stand overnight. garlic powder 1 tsp. Drain and then coat with vegetable oil. Refrigerate at least 2 hours before serving. Cool. salt 1 med. water 1 tsp. real mayonnaise Dash of pepper 1/2 tsp. remaining ingredients. bacon or salt pork Cabbage. vinegar 2 tsp. cucumbers (peeled and sliced) 2 tbsp. parsley flakes 2 c. medium pieces.GRANDMA ALBRACHT'S CREAMED CUCUMBERS 2 lg. sour cream 1/4 c. let stand for 2 to 3 hours. Drain. Accent 1/2 tsp. vegetable oil 1 1/2 c.
washed and chilled 1/4 c. sliced radishes 3 green onions. tarragon or wine vinegar 3/4 tsp. tear greens into bite-size pieces (about 10 cups). crushed Dash of pepper (or to taste) Into large salad bowl. light cream Salt to taste 1/8 tsp. clove garlic. sugar 1 tbsp. Combine vinegar. chicken stock 1/2 c. Add salt to taste. 6 to 8 servings. pour over salad and toss. nutmeg Saute zucchini and onion until limp. Cover.ZUCCHINI BISQUE 5 c. radishes. white pepper 1/8 tsp.ZUCCHINI TOSS 1 head lettuce. crumbled blue cheese 2 tbsp. olive oil or salad oil 2 med. thinly sliced 1 c. mayonnaise Peel and slice cucumbers and onion very thin. Chill. Add broth. onions. add zucchini. This also tastes great with any type of garlic bread! ------------------------ . wine vinegar 1 heaping tbsp. sliced 3 tbsp. -----------------------998647 -. Let stand 15 minutes.1 lg. Sprinkle with sugar and wine vinegar. Whirl in blender. sliced 1/2 inch pieces 1/4 c. head Romaine. onion Salt to taste 1 tbsp. zucchini. black pepper 1/8 tsp. cover and simmer about 15 minutes. Add cream and seasonings. garlic and pepper. salt 1 sm. not brown. chopped 3 1/2 c. salt. zucchini. washed and chilled 1 sm. or 2 sm. Mix together. -----------------------998648 -. and cheese. butter or margarine 1 onion. cucumbers 1 lg. Add mayonnaise and serve immediately. Toss with oil. Drain off liquid.
peeled Dry tomatoes well and place in the following marinade for at least five hours: 2/3 c. Spread broccoli over crust.998649 -. salt and pepper to taste. heat until melted. Butter an 8x8 inch or 11x7 inch glass pan and press layer of crumbs in bottom. Dribble extra marinade over this. cooked and drained 12-16 oz. flour Salt and pepper Boil cabbage until tender.COUNTRY CABBAGE 1/2 head cabbage. pepper 1 clove garlic. melted butter 16 oz. The marinade has lots of green in it so it makes pretty salad. -----------------------998650 -. tomatoes. minced Serve on lettuce bed. Add butter. oil 1/4 c. -----------------------998652 -.FRIED ZUCCHINI WITH TOMATOES . Mix well. Reserve 1/2 cup. processed cheese Mix crackers with butter and set aside. coarsely chopped 3 tbsp. Sprinkle with flour. thyme or marjoram 1 tsp. salt 1/4 tsp. tarragon vinegar 1/4 c. broccoli. crushed 1/4 c. butter 1 tbsp. -----------------------998651 -. Drain well. cottage cheese with the tomato cut in an "X' so it opens slightly. blanched.BROCCOLI ROYALE 32 Ritz crackers. chopped parsley 1/4 c. sliced green onions 1/2 tsp. Spread shredded or sliced cheese over top of broccoli and sprinkle remaining crumbs on top. Serves 6.COLD HERBED TOMATOES 6 sm. Bake at 350 degrees for 30 minutes.
zucchini 1 sm. Bring to boil. onions. Add chopped tomatoes with juice. Add crushed tomatoes.) can tomatoes 2 tsp. stirring occasionally. Italian sausage or ground beef 3 med. Makes 10 cups or 8-10 servings. onions. In large frying pan. -----------------------998653 -. cook onion in butter until clear. brown sugar Chicken bouillon granules In a large pot. Bake at 400 degrees for 1 hour or until tender. sugar and chicken granules to taste. Top with Parmesan cheese. Top with tomato and meat mixture.CABBAGE RECIPE . crushed 1/3 c. fry 10 minutes. Arrange zucchini slices in a greased 3-quart casserole. seasonings and vinegar. Simmer 20 minutes. saute Canadian bacon with onions. chopped 1 can tomatoes 3 tbsp. Add chopped cabbage. Heat until cheese melts. Season with salt and pepper. oregano 1 tbsp. -----------------------998656 -. Add zucchini. chopped 1 lg. sliced 1/4 inch thick 3 tbsp. cabbage.). Bring to a boil and simmer 1 minute. Cover and simmer. -----------------------998655 -. chop coarsely 1/4 c. sliced 1 clove garlic. Sprinkle with cheese. Parmesan cheese Cut unpeeled zucchini into 1/4 inch slices. onion. pepper 2 tsp. zucchini (3 lb. butter 1/2 c. oil 1 (28 oz.1 med. wine vinegar 8 med. grated Parmesan cheese Saute onions and garlic with sausage until browned. salt (optional) 1/8 tsp. until cabbage is limp.TEXAS CABBAGE 8 slices Canadian bacon 2 lg.ZESTY ZUCCHINI BAKE 1 lb.
salt Pour 1 cup of sugar over cabbage.COLD CUCUMBER Cook 2 med. -----------------------998658 -. Peel cucumber. This can be done using a large can of tomatoes (28 oz.).OLD FASHIONED Do Not Stir. cucumbers 2 c. juice and all. sour cream 1 beaten egg 1 tbsp. and add less salt. Chill thoroughly. Makes 3 to 4 servings. celery seed 1 tsp. Melt chicken cube in 1/4 cup water and add to blender. stirring constantly. in double boiler until thick. instead of cucumbers. 3/4 c. Add salt and pepper to taste. CABBAGE 1 sm. split lengthwise and remove seeds (if desired).1 head of cabbage 1 lg. bell pepper Cut up and mix together. salt 1/2 tsp. pepper 1/8 tsp. Cut into pieces and place in blender. sugar 1 tsp. -----------------------998657 -. Combine all ingredients and mix thoroughly. lemon juice 1 tsp. mustard 1/8 tsp. onion 1 lg. Melt the chicken cube in some of the tomato juice instead of water. vinegar 1 tbsp. cut in wedges 1 c. dry mustard 1 tbsp. Serve over precooked cabbage. vinegar Pour over cabbage after cool. head cabbage. buttermilk 1 chicken bouillon cube Salt and pepper Place buttermilk in blender. 1 c. paprika 1/2 tsp. butter 2 tbsp. Blend on liquify for about 15 seconds. of salad oil 1 tsp. celery seed Cook cabbage until tender. ------------------------ .
sugar. cut in rings and separated Vinegar Water Salt Layer cucumbers and onions in a bowl. -----------------------998660 -. Stir lightly before serving.CUCUMBERS AND ONIONS 2 or 3 cucumbers. enough to cover onions and cucumbers. pepper. -----------------------998661 -. cut crosswise into thin slices. sliced 1 lg. salt. (You should have about 2 cups. cucumbers and serve. vinegar and water over slices. flowerets (4 c. Stir into 1 head cauliflower.CAULIFLOWER AND BROCCOLI Stir chives into sour cream. chopped chives Salt Slice cucumbers in a bowl. Pour over.) 1 bunch broccoli. sprinkle with salt and chill for 15 to 30 minutes and serve cold. Sprinkle parsley. Serves 4. vinegar 1 tbsp. sour cream 1 tsp. salt 1/4 tsp. broken or sliced into sm. Toss to mix. cut into small size .998659 -. cucumber 1/4 c. add salt. finely chopped 1 tbsp. -----------------------998662 -.CUCUMBERS AND SOUR CREAM 2 or 3 cucumbers 1 c.) Place in small bowl. chill about 30 minutes. water Pare cucumber.CUCUMBER VINAIGRETTE 1 lg. parsley. pepper 2 tbsp. sugar 1 tsp. onion. Mix equal parts of vinegar and water.
fresh or 1 tsp. Add bacon and nuts and stir to mix. onion and dressing mix. celery.) pkg. the better it is. olive oil 3 tbsp. Refrigerate. Mix mayonnaise. dried dill weed 1 tbsp. dried parsley 4 tbsp. chopped celery 1/4 c.CAULIFLOWER AND BROCCOLI COMBO --DRESSING:-2 c. mayonnaise 1/4 c. Cover and refrigerate 4 to 6 hours or overnight before serving. cooked crisp and crumbled 3/4 c. onion. fresh or 1/2 tsp. dairy sour cream or plain yogurt 1 tbsp."POLISH" TOMATOES 6 lg. Pour over vegetables and stir together. washed and separated into flowerets Prepare dressing: stir sour cream. and vinegar in small bowl. -----------------------998663 -. diced red onion 1 (1/2 oz. mayonnaise 3 tbsp. Pour dressing over salad and toss. Chop nuts. sugar. Put vegetables in large bowl. red wine vinegar 6 slices bacon. The longer it marinates. mayonnaise. -----------------------998664 -. dry buttermilk salad dressing mix --SALAD:-1 med. Cook bacon and crumble.) 1 c. fresh or 1 tsp. head cauliflower. chopped Wash and prepare vegetables. wine vinegar Salt and pepper . ripe tomatoes 1 sm. nuts.pieces (4 c. 10-12 servings. Prepare salad: Combine cauliflower and broccoli. minced 1 tsp. washed and separated into flowerets 1 bunch broccoli. sugar 1/4 c. dried basil 1 1/2 tsp.
CAULIFLOWER . lemon juice 1/2 tsp. In a jar. butternut squash. Stir in pureed vegetable mixture. Pour over the tomatoes and toss to coat evenly. oil and vinegar and shake well. set aside. 3. peeled and sliced 1/4 tsp. stirring frequently with whisk. In medium saucepan cook frozen vegetable and seasonings listed above in chicken broth as indicated on package directions. Slowly blend in milk. white pepper 2 c. can chicken broth 3/4 c. about 1 minute. -----------------------998667 -. Process in blender until smooth. peeled and sliced 1 med. Strain. milk Garlic croutons Yield: 5 cups 180 calories per cup 1. halved 2 tsp. salt 1/8 tsp. 2. 5.Slice tomatoes into wedges. butter or margarine 3 tbsp. peeled and sliced 1 sm. With wire whisk. Puree in blender or food processor. rosemary 14 1/2 oz. potato. until smooth and bubbly. stirring constantly. Return to pan. stir in flour and cook. In same saucepan melt butter or margarine.ARTICHOKE 2 pkg. heat through. seeded and sliced 1 stalk celery 1 apple.SQUASH BISQUE 1 sm. carrot. flour 2 c. Salt and pepper to taste. chicken broth 3 tbsp. onion. oregano 1/4 tsp. -----------------------998666 -. Bring just to a boil. if desired. peeled and sliced 1 sm. Put them in a bowl with the minced onion. (9 oz. cover and simmer 20-30 minutes until vegetables are tender. This is one of the best ways to serve tomatoes when your garden is full of them! Delicious! -----------------------998665 -. put the herbs. Garnish if desired. skim milk Combine first 9 ingredients. each) artichoke 1 garlic clove. 4. stir in milk and cook over low heat until thoroughly heated. peeled.
Combine flour with half the salt. cabbage 1 lb. if desired. Garnish if desired. Combine sour cream and the rest of the salt. -----------------------998669 -. Parmesan cheese Wash and scrub zucchini well and cut into thin round pieces. sour cream 1/2 c. 5. Stir in pureed vegetable mixture. ground pepper 1/4 c. pepper and oregano in a bowl. (10 oz. stirring constantly. Puree in blender or food processor. chopped celery 1/2 tsp. Bring just to a boil. set aside. heat through. 4. 2. -----------------------998668 -. butter or margarine 3 tbsp. stirring frequently with whisk. Place zucchini in a greased baking dish and top with tomato. Strain. Heat oil in a skillet and saute zucchini until brown. Coat zucchini slices in mixture. flour 1 tsp. Slowly blend in milk.CABBAGE CREOLE 1 lg. Bake 30 minutes at 350 degrees. chicken broth 3 tbsp. oregano 1/4 tsp. In medium saucepan cook frozen vegetable and seasonings listed above in chicken broth as indicated on package directions. stir in flour and cook. flour 2 1/2 c. curry powder 1/2 tsp. until smooth and bubbly. each) cauliflower 1/3 c. salt 1 tsp. oregano and pepper and spread over tomato slices. milk Chopped chives Yield: 6 cups 160 calories per cup 1.2 pkg. salt 2 c.ZUCCHINI ROMA 5 med. With wire whisk. zucchini 1/4 c. olive oil 2 sliced tomato 1 c. 3. about 1 minute. In same saucepan melt butter or margarine. ground chuck 1 bell pepper 1/2 onion 1 can stewed tomatoes .
) pkg. Cook until done and drain all remaining grease. pour over tomatoes.MOE'S SCALLOPED CORN 1 lb. Refrigerate 1 to 2 hours before serving. salt 1 tsp. grated cheese . frozen chopped broccoli thawed and drained 1 can cream of mushroom soup 1/2 c. Cut up cabbage. Add all ingredients and simmer for 30-40 minutes. dill 1 tsp. vegetable oil 1/4 c. basil leaves 1/4 tsp. Medical Records -----------------------998672 -. flour 1/2 c.TOMATOES VINEGARETTE 6 lg. -----------------------998670 -. bell pepper and ground chuck. frozen corn 2 eggs 2 tbsp. finely chopped parsley 1 tsp.1 1 1 1 can can can can Rotel Cheddar cheese soup corn kidney beans. mayonnaise 1/2 c. tomatoes. crushed 1/4 c. chopped 1 clove garlic. fresh mushrooms. wine vinegar 2/3 c. milk Salt & pepper Bits of butter on top Bake at 350 degrees for 30 minutes. green onions. Mix remaining ingredients together. drained (optional) Brown onion. peeled and sliced 1/2 lb. -----------------------998671 -. pepper Put sliced tomatoes in dish. cleaned and chopped 1/4 c.BROCCOLI JENNIFER 1 (10 oz.
salt 1/2 c. milk 1 c. Bake at 350 degrees approximately 35 minutes. Bake until crumbs are very light brown. boiling water 5 tbsp. add broccoli.) pkgs. coarsely shredded 2 qt. about 20 minutes. pour over broccoli.BROCCOLI AUGRATIN 1 1/2 lbs. cabbage.1 sm. buttered cracker crumbs 1/4 c. margarine 3 tbsp. Beat soup and milk with hand beater until smooth. drain. sprinkle on top. flour 1 c. sugar . cauliflower. broccoli 1 can condensed Cheddar cheese soup 1/4 c. Cook until stems are tender 12 to 15 minutes. Mix remaining ingredients until crumbly. milk 1 1/2 c. cheese whiz Put ingredients in crockpot or microwaveable bowl and heat thoroughly. onion. Arrange broccoli in ungreased baking dish.CHEESED VEGETABLES 3 (1 lb. Physical Theraphy -----------------------998675 -. Administration -----------------------998673 -. Physical Therapy -----------------------998674 -. carrots) 1 stick margarine 1 lb. Heat oven to 400 degrees. sprinkle over cheese sauce. California blend (broccoli. chopped 1 beaten egg 1 tbsp.ESCALLOPED CABBAGE 1 lb. Bisquick 1/4 c. melted butter 18 crushed Ritz crackers Combine first 6 ingredients in buttered 1 quart baking dish. Mix melted butter and crackers. firm margarine Bring 1 inch of salt water to boiling.
undiluted. Bake at 350 degrees for 20-30 minutes.GLORIFIED CABBAGE 1 med. melted and mixed with 1 (8 oz.) pkg. Alterna Care -----------------------998676 -. Add sour cream and soup. -----------------------998678 -.SCALLOPED CABBAGE 1 head cabbage 1/2 c. salt. Pour over cabbage. milk Salt and pepper to taste 1 can cream of celery soup 3/4 lb. sprinkle with buttered cracker crumbs. drain. Mix together in a casserole which has been sprayed with Pam. stirring in flour and slowly adding milk. flour and milk by melting butter in saucepan. cooked and drained 1 carrot. milk. Drain very well and put in a 2 quart flat casserole. Top with buttered bread crumbs if desired.SMASHING SQUASH 2 lb. pared and grated 1 sm. add drained cabbage. summer squash or zucchini. Serves 4 to 6. approximately 1/2 hour. Cook mixture in microwave until cheese melts. cream of celery soup. sliced. Velveeta cheese Boil cabbage for 10 minutes. cabbage 2 med. sour cream 1 can cream of chicken (or mushroom) soup Mix squash. onion. Bake at 325 degrees for 45 minutes. Velveeta cheese. peeled and grated 1 stick margarine. and pepper. Add 1/2 of the buttered stuffing to squash mixture. Home Health Care -----------------------998677 -. Bake at 375 degrees until mixture heats through. Make a cream sauce with butter. onions 6 cloves garlic . dry herb-flavored stuffing mix 1 c. Cook until thickened over medium heat. carrots and onions.Cook cabbage in boiling water seasoned with salt and sugar for 4 minutes. Turn into buttered casserole dish and top with remaining buttered stuffing.
SUNNY GREEN PEPPER BAKE .CAULIFLOWER 1 head cauliflower. melt butter and stir in bread crumbs over cauliflower. -----------------------998680 -. stir until melted.2 pieces celery. sour cream. and bell pepper in the butter and cooking oil. When the cabbage is boiled. -----------------------998679 -. While cauliflower is steaming. mayonnaise 3/4 c. Add the ingredients to the cabbage. chopped 1/2 c. Pour mixture over cauliflower in pan. cleaned 2 tsp. -----------------------998681 -. bread crumbs 1 head cauliflower. Cheddar cheese Cook a whole head of cleaned cauliflower in boiling water for 12-15 minutes. Chop up the bread and add to the mixture. In another pan. and put in 375 degree oven for 10 minutes. oil 4 slices toasted bread 2 cans Pet evaporated milk 1 lb. Add the cheese. Mix. Just before serving. bell pepper. sour cream Pepper to taste 1/4 c. including the butter and oil. celery. Drain. Add parsley. butter 1/4 c. garlic. chopped 1 med. Cover and steam for 20 to 25 minutes. mustard 1/2 c. parsley 2 tbsp. Bake in 400 degree oven until brown. melted butter 3 tbsp. Velveeta cheese Boil cabbage in a large pot until tender. cut egg whites into small pieces. saute onions. steamed Place a clean head of cauliflower on rack over simmering water. put in a casserole dish and top with bread crumbs. and pepper to egg whites.CAULIFLOWER ALA POLAND 2 hard-boiled egg whites 1 tsp. Soak the toasted bread in the Pet milk. top with egg mixture. drain.
Garnish with chopped tomato. Add well-beaten eggs to milk. -----------------------998682 -. Remove and place on a paper towel to drain. add parsley. vinegar 2 tbsp. chopped parsley 4 tbsp. fresh bread crumbs 2 tbsp. grated cheese 1 tsp. ------------------------ . turn into greased baking dish. Add cheese and seasoning. onion. celery. paprika 4 eggs 2 c. Top with reserved cheese spread and sprinkle with combined bread crumbs and melted butter.) can whole kernel corn. pour over spinach. Drain. Serves 6. cut in half lengthwise 1/2 lb. butter. 6 servings. stir well. sliced diagonally 2 tbsp.STIR-FRY ZUCCHINI 3 c. diced onion 1 carrot. corn. salt Chop spinach fine. Spoon mixture into peppers. tomato. Bake at 350 to 400 degrees for 1/2 hour. Add soy sauce to taste. green pepper. melted Remove seeds from peppers. stir fry for 5 to 7 minutes. chopped tomato 1 c. -----------------------998683 -. grated 1 c. diced (for garnish) 3 slices bacon (for garnish) Fry bacon until crisp. and tomato.3 green peppers. crumble bacon over top. drained 1 c. shortening 1/2 tsp. Place diced zucchini. pasteurized process cheese spread. diced green pepper 1/2 c. diced zucchini 1/2 c. Parboil 5 minutes.BAKED SPINACH AND CHEESE 2 bags spinach 2 tbsp. granulated sugar Soy sauce to taste 1 med. Add vinegar and sugar. cubed 1 (12 oz. milk 1 c. and celery in skillet. Reserve 1/2 cup process cheese spread. Bake at 350 degrees for 30-35 minutes or until crumbs are golden brown. Combine remaining cheese spread. cook in shortening 10 minutes.
cut fine. drain of fat all but 1 tablespoon bacon drippings. bread crumbs 1/2 lb. grated cheese 1 or 2 eggs 1 c. add water and vinegar. flour 1/2 c. salt 1/8 tsp. salt. pepper 1 sm. cook about 5 minutes until thick.998684 -. Add well-beaten egg and some cheese. Add onions. head red cabbage 4 slices bacon. water 1/4 c. bread crumbs 1/2 lb. Cool slightly before . Stir in sugar and flour. top with bread crumbs and cheese. zucchini Salt to taste 1 lg. drain. -----------------------998685 -. about 10 minutes.BAKED ZUCCHINI 1 1/2 to 2 lb.SWEET SOUR RED CABBAGE 1 med. onion. Cook 10 to 15 minutes. Stir gently and heat through. brown sugar 2 tbsp. cut fine. Cook 10 to 15 minutes. sliced Cook 5 cups shredded cabbage in salted water with 2 tablespoons vinegar or lemon juice. vinegar 1 tsp. onion 1 c. onion 1 c. Put in baking dish. zucchini Salt to taste 1 lg. Add onions. Serves 6. diced 1/4 c. Fry bacon.BAKED ZUCCHINI 1 1/2 to 2 lb. pepper and onion. -----------------------998685 -. Bake at 325 degrees for 30 to 45 minutes. Cool slightly before adding milk and bread crumbs and part of cheese. milk Grind or grate squash and steam in frying pan with oil enough to keep from sticking. Add bacon and sauce mixture to hot cabbage. milk Grind or grate squash and steam in frying pan with oil enough to keep from sticking. grated cheese 1 or 2 eggs 1 c.
ZUCCHINI SURPRISE 2 med. vegetable magic seasoning. frozen chopped broccoli 1 can cream of chicken soup 1 tbsp.SUMMER SQUASH MEDLEY 2 tbsp. grated Parmesan cheese 1 clove of garlic . Saute over medium heat until crisp (about 5 minutes). -----------------------998687 -. Drain.) pkg. carrot. -----------------------998688 -. Remove from heat. Add broccoli. salt In large skillet. Add squash. zucchini. cajun style 1/4 tsp. yellow squash. sliced 1/4" thick 1/2 red bell pepper. chopped onion 1/2 c. onion. Put mixture in a greased 1 1/2 quart baking dish. zucchini's 1 c.BROCCOLI HOT DISH 1 (10 oz. chopped 1/4 c. stir in seasonings. zucchini and pepper strips. Mix. Drizzle croutons with melted margarine. salt. top with bread crumbs and cheese. grated carrot Dash of pepper 1/4 tsp. flour. Bisquick 1/2 c. Arrange croutons on top along outside edges. sliced 1/4" thick 2 med. seasoned croutons 2 tbsp. melted margarine Cook broccoli according to package directions. In a bowl mix together soup and sour cream. pepper and onion. salt 1 tbsp.adding milk and bread crumbs and part of cheese. margarine 2 med. melt margarine. flour 1/2 c. -----------------------998686 -. sour cream 1/4 c. Put in baking dish. Bake uncovered at 350 degrees for 30-35 minutes. Add well-beaten egg and some cheese. Bake at 325 degrees for 30 to 45 minutes. cut into strips 3/4 tsp.
cheese. salt 1/2 c. Bake at 350 degrees for 25-30 minutes. drained 1 1/2 tbsp. Pour sauce over asparagus. (8 oz. Cook slowly until thickened. melted 1 tbsp. Add cheese and salt.) shredded cheddar cheese 1 c. Cheddar cheese. dried bread crumbs Break cauliflower into sections. diced onion 1 1/2 c.CAULIFLOWER AU GRATIN 1 lg. divided 1/2 c. milk 2/3 c. grated 1/8 tsp. Combine cauliflower with 2 tablespoons butter. salt 1/2 c. flour 3/4 c. butter Preheat oven to 325 degrees. -----------------------998689 -. butter or margarine. stirring constantly. onion. Drain well.) sour cream 1/4 tsp. Place cut asparagus in casserole dish. butter. Cook for 10 minutes in salted water.ASPARAGUS CASSEROLE 2 (14 1/2 oz. salt 1/2 tsp. -----------------------998691 -.) cans cut asparagus. parsley 1/4 tsp. sour cream and salt. -----------------------998690 -. then add milk gradually. Bake 40 minutes. Add flour. fold into mixture and spread into a greased pan. Melt remaining butter and toss with bread crumbs. crushed 1/2 tbsp. oil 4 eggs Mix together all above ingredients except zucchini.1/2 tsp. oregano 1/2 tsp. head cauliflower 1/4 c. (6 oz. pepper 1/2 c. Bake at 350 degrees for 30-40 minutes. melt butter. Slice zucchini.FRESH ASPARAGUS . Ritz crackers. sprinkle with cracker crumbs and dot over top with butter. Sprinkle over cauliflower mixture. In small pan over medium heat. Spoon into 1 1/2 quart casserole.
salt 1/4 tsp.) butter beans 1 (16 oz. Drizzle butter over top. spices. uncooked rice 1 med. olive oil 1 sm. Makes 4-6 servings of about 4-6 spears each.BAKED BEANS 3 (16 oz. seeded & chopped 2 tbsp. Rinse peppers in cold water to remove any remaining seeds. Wash. dried dillweed 1/4 c. Drain very well. Leave whole or cut into bitesize diagonal pieces. Turn into shallow serving dish. Sprinkle with salt and pepper. ketchup 1 sm. tomato. prepared mustard Dash garlic powder 3/4-1 c. onion. melted Sprinkle of salt Sprinkle of pepper Snap or cut off tough ends of asparagus.2 lb. tomato puree Cut 1/2 inch off tops of peppers and set aside. bacon (chopped in pieces) reserve 3 strips for top Drain butter and kidney beans.) kidney beans 1 tsp. peeled.STUFFED BANANA PEPPERS 13 mild or hot banana peppers (sweet peppers. make a pillow of foil to hold tips up. Cook in salted water until tender. chopped 1/4 c. then fry onions until golden brown. Brown bacon pieces. dark brown sugar 1/2 lb. uncover the last 20 minutes. water 1/2 c. ketchup and sugar. minced fresh parsley 1/2 tsp. -----------------------998692 -. pat . asparagus Salted water 1/4 c. Mix beans. minced 1 c. onion. Decorate beans with remaining bacon arranged on top. If you find tips cook too fast compared to ends when cooking whole. Remove cores and seeds with long thin knife. -----------------------998693 -. Bake at 350 degrees for 1 hour. Fold bacon and onions into beans. butter or margarine.) pork & beans 1 (16 oz. red or green bell peppers can be substituted if preferred) 2 tbsp.
sugar 2 c. Remove from heat. Fill remaining peppers loosely with rice mixture. Add onion and saute 10 minutes. or frozen up to 2 weeks. Bake at 325 degrees for 15-20 minutes until lightly browned.PICKLED BEETS 2 c. Roll into small balls.) bags frozen chopped broccoli 1 c. Defrost in refrigerator before baking. salt per cup In saucepan. Excellent side dish to leg of lamb. broccoli cutlets. process cheese spread . 10 minutes. garlic salt 1/2 c. water 2 c. parsley. -----------------------998696 -. Dissolve sugar and salt into the 2 cups water and vinegar. Cover and bake 45-50 minutes. Pour syrup onto beets. Pour cold water over beets and skin them by rubbing between your hands.BROCCOLI RICE CASSEROLE 2 (10 oz. Drain. Cut off ends. melted margarine 1 tsp. replace tops. cooked & drained 3/4 c. Slice beets. Mix can be made the day before and kept refrigerated. cook beets in water until tender. Position 2 pepper halves against long side of rectangular baking dish. Stir in 1/2 cup water. cooked 1 c. These keep in the refrigerator for months. rice. Chill for 1 hour. salt and dillweed. Prop stuffed peppers against pepper halves. Combine remaining 1/2 cup water with tomato puree in small bowl and blend well.BROCCOLI BALLS 1 pkg. -----------------------998695 -. pepper 1/2 tsp. Cut 1 pepper in half lengthwise and set aside. Heat oil in heavy large skillet over medium-high heat. Preheat oven to 350 degrees. long grain rice. beaten Mix all ingredients in large bowl. Cook until liquid evaporates. Serve hot with sauce accumulated in dish or pass separately. Pepperidge Farm stuffing 6 eggs. -----------------------998694 -. Parmesan cheese 3 c. Pour over peppers.dry. Peppers can be filled 1 day ahead and refrigerated. vinegar 1/2 tsp. tomato. stacking in dish as necessary.
-----------------------998697 -. Add to broccoli.SWEET AND SOUR CARROTS 2 lb. julienne-cut carrots 3/4 c. mushroom soup and chicken soup together.CAULIFLOWER MIX . brown sugar. Combine broccoli and rice in large container. -----------------------998698 -. Pour over drained carrots. Put into 3 quart casserole. condensed cream of mushroom soup 10 oz. Makes 8 (1/2 cup) servings. Saute until onion is soft and clear. carrots. Toss lightly to coat. water 1 tbsp. combine carrots and water. condensed cream of chicken soup 2 tbsp. apricot preserves In medium saucepan. white vinegar 1 tsp. Variation: Add 1/4 cup chopped green pepper to carrots for the last 15 minutes of cooking. Mix with broccoli and rice. salt 1 tbsp.APRICOT . drain. chopped onion 2 tbsp. cornstarch Cook carrots in salted water until tender. packed 1/4 c. Add to saucepan.10 oz.GLAZED CARROTS 5 c. Mix cheese spread. Reduce heat. Stir in salt and apricot preserves. Melt butter in small saucepan. dry bread crumbs Cook and drain broccoli. cut bite-size Salted water 1/4 c. Mix water and cornstarch together. butter or margarine 1 c. Stir in crumbs. Heat and stir to boil and thicken. Put butter and onion into frying pan. While carrots are cooking put next 5 ingredients into saucepan. Bake uncovered in 350 degree oven for about 30 minutes. cover and cook over medium heat 8-12 minutes or until carrots are tender. salt 1/4 c. -----------------------998699 -. Drain. Serves 8. Sprinkle over top. orange juice 1/4 tsp. Serves 6-8. butter or margarine 1/2 c. soy sauce 1/2 c. bring to a boil. water 1/4 tsp. Mix well.
drained 2 c. Bake covered in 350 degree oven for about 25 minutes or until hot. Stir in flour and add milk slowly. cut diagonally into 1/2" pieces 3 tbsp.2 lb. butter or margarine 1/3 c. grated med. mushrooms. vinegar 16 oz. milk 1 c.STYLE 4 slices bacon.CREAMED CELERY WITH PECANS 4 c. Mix bread crumbs with 1 tablespoon melted butter and sprinkle over celery mixture. Cheddar cheese Cook cauliflower in salted water until barely tender. Melt butter in saucepan. sugar 1 tbsp. Drain. Remove cover for last 10 minutes. Mix in flour. cooked 1/2 c. reserved 1/3 c. Melt 2 tablespoons butter over medium heat. butter 2 tbsp. Top with pecans (or mix in with celery mixture). then bring to room temperature and bake. chopped onion 2 tbsp. salt 1/4 tsp. For oven dish turn into 2 quart casserole. sliced mushrooms. liquid . Stir. frozen or fresh. milk 3/4 tsp. flour 2 c. Drain. can Green Giant French style green beans. celery. Add salt and drained celery. drained. -----------------------998701 -. peas. salt 3/4 c. stirring constantly until thick and smooth. broken up Salted water 1/3 c. flour 3 tbsp. This may be heated through and served now. Scatter remaining 1 cup cheese over top. -----------------------998700 -. (Can refrigerate. head of cauliflower. pecan halves 1/2 c. salt and pepper. Spoon mixture into greased 1 1/2 quart casserole. bread crumbs Boil celery in water to cover for about 10 minutes or until tender.) Bake uncovered at 400 degrees for 15 minutes. 1 cup of cheese and cauliflower to sauce. diced 1/3 c. Add peas.GREEN BEANS GERMAN . pepper 2 1/2 c. all-purpose flour 3/4 tsp. Serves 8-10. Stir in milk until it boils and thickens.
sour cream. fresh sm. salt and pepper. Mix in flour. Stir often. salt 1/8 tsp. cook until smooth and thickened. sherry (optional. tomato sauce or ketchup 1 tbsp. but adds good flavor) Saute mushrooms and onion in first amount of butter in frying pan for about 5 minutes. Pour over mushrooms. grated Parmesan cheese 2 (14 oz.) cut green beans. Worcestershire sauce 2-4 tbsp. -----------------------998702 -. chopped 1/4 c. butter or margarine 1/4 tsp. sour cream 1 tbsp. all-purpose flour 3/4 tsp. -----------------------998703 -. mushrooms 1 sm. This may need to be done in 2 batches. Serves 8. salt. Add more to taste. Add sugar. Stir in milk until it boils and thickens. Makes 3-4 servings. Stir in chicken stock. Cover and bake in 350 degree oven for about 30 minutes or until bubbling hot. Serves 8. fry bacon until crisp. -----------------------998704 -. Heat through. Garnish with bacon. drained Melt butter in saucepan. pepper 1 c. Remove bacon.REFRIGERATOR PICKLES . pepper 1/4 c.BAKED MUSHROOMS 3 lb. Saute onion in bacon drippings until crisp-tender. tomato sauce and sherry. Heat and stir until it boils and thickens. stirring constantly.In medium skillet. butter or margarine 2 tbsp.GREEN BEANS PARMESAN 2 tbsp. drain on paper towels. milk 1/2 tsp. all-purpose flour 1/2 tsp. chicken stock 1 c. Add beans. Put remaining butter into frying pan. Note: If you do not have chicken stock available use 3 chicken bouillon cubes dissolved in 2 1/2 cups boiling water. salt 1/8 tsp. garlic powder 2 1/2 c. vinegar and reserved liquid. pepper and garlic powder. Add more butter if needed. Add beans. butter or margarine 1/2 c. heat thoroughly. flour. Add Worcestershire sauce and first amount of cheese. Mix in flour. Turn into 2 quart casserole. onion.
carrot sticks. salt 2 c.3 qt. Add all other ingredients and cook until done. softened Parmesan cheese Bake the potatoes until done. Add chicken bouillon and dill weed. thawed 1 tsp. if desired 1 c. white vinegar 1 tsp. Sprinkle with a little Parmesan cheese. -----------------------998706 -. Scoop out both halves. salt Melt butter in pot. sliced thin 1 lg. butter or margarine. Stir well. shredded 1/2 c. chopped 1/2 c. add sour cream. cubed 1 c. cheese and butter. instant chicken bouillon granules 1 tsp. 1/3 c. green pepper strips. May be held in the refrigerator for 24 hours. frozen green beans. dill weed 1/2 tsp. onions. Cheddar cheese. unsalted butter 4 med. mustard seed Mix and store in large bowl in refrigerator. When smooth. potatoes and onions. potatoes. -----------------------998705 -. Whip the potatoes together in a large bowl and add salt and pepper to taste.POTATO AND CARROT MEDLEY They will stay crisp. Cook a few minutes on medium-low. or wrapped for freezing. chives or onion if desired. Add carrots. Scoop potato mixture back into the skins. chives or chopped green onion. celery seed 1 tsp.TWICE BAKED POTATOES 6 med. Whip until blended. Cut in half. 1 1/2" long 1/2 c. Idaho potatoes Salt & pepper to taste 1 pt. cucumbers. sliced thin 1 lg. sugar 1/4 c. onion. half the length of the green pepper 1/2 c. sliced 3 c. green pepper. approximately 1 1/2 hours at 350 degrees. To . sour cream 1/2 c. Reserve the skin.
cream sherry 2-3 Granny Smith apples. Peel chestnuts.YAMMY APPLES . divided 10 chestnuts. onion flakes 1 tbsp. When squash is cooked.BAKED SQUASH WITH APPLES AND CHESTNUTS Bake at 350 degrees for 45-50 5 lb. Place squash halves in 9 x 13 inch baking pan and pour 3-4 cup of water into pan. place on cookie sheet and bake at 325 degrees for 30 minutes or until golden. -----------------------998709 -. you will need 6 cups squash puree. minutes. milk 1 tbsp. Drain water and set chestnuts aside until cool enough to handle. Cover and boil on high heat 15 minutes. peeled. Meanwhile place chestnuts in small saucepan and add remaining 2 cups of water. cut in half. beaten 3/4 c. about 30 minutes. raw squash.serve. Sprinkle with reserved chopped chestnuts and bake 60 minutes or until heated through. sharp cheese. (For this recipe. Stir sherry. Worcestershire sauce 1 tbsp. cooked rice 1/4 c. salt 3/4 lb. water. cool and chop meat coarsely. cut with an X on flat side 1/2 c. Bake uncovered until soft. salt Preheat oven to 350 degrees.) Set oven at 325 degrees. cored & chopped 1/2-1 tsp. grated 2 c. Set aside. scoop out flesh and puree in blender or food processor. working in batches if necessary. seeds & fibrous membrane removed 6 c. thawed & squeezed dry 4 eggs. melted butter Combine ingredients in a greased casserole dish.SPINACH CASSEROLE 1 pkg. Refrigerate puree squash. Serves 6-8. chopped apples and salt into puree and pour into a 1 quart casserole. frozen spinach. -----------------------998708 -. -----------------------998707 -. (Recipe can be completed to this point the day before.) Place squash puree in large bowl.
Cover completely with 2 of the sliced apples. bag chopped broccoli 1 c. chopped 1/2 tsp. oil 1 sm. then dab with half of the butter. peeled & sliced 3 tbsp. cover with a layer of miniature marshmallows. -----------------------998712 -. brown sugar 1 1/2 tsp. onion flakes Cook broccoli and drain. cinnamon 3 tbsp. minutes. lemon juice 3 tbsp.) can yams.CRUNCH TOP POTATOES Pour sauce over and bake at 350 degrees for 20 .2 (19 oz. or until golden. -----------------------998713 -. pepper 1/4 tsp. 10 minutes before cooking time has expired. degrees for 30-35 minutes. grated sharp cheese 2 beaten eggs 1 can mushroom soup 2 tsp. peel first) 1/2 c. marjoram 1/8 tsp. optional This recipe is made in layers. Serve warm. If desired. -----------------------998710 -. Sprinkle with half of the lemon juice. Bisquick 1/2 c. and make a 1 inch layer of sliced yams. sliced into thin chunks 4 juicy red apples. parsley flakes 4 beaten eggs Mix all ingredients and pour mixture into a 9 inch pie plate. chopped zucchini (or your favorite squash. onion.BROCCOLI CASSEROLE Bake at 350 1 lg. half of the brown sugar and half of the cinnamon. butter or margarine Miniature marshmallows.ZUCCHINI CASSEROLE 3 c. salt 1 c. Start with a 2 1/2 quart buttered casserole. Bake at 350 degrees for 30 minutes. Repeat the layers. and bake until they turn golden brown. Parmesan cheese 1 tsp.
Add bread cubes and sugar. 5 minutes longer. Pour into quart casserole. -----------------------998714 -. butter 1 1/4 c.) can tomatoes 1 sm. Place mixture in buttered shallow pan and bake 45 minutes in medium oven (350 degrees). sour cream 1/4 tsp. 1/2 cup cheese.) frozen broccoli. pared and cut in 1/2 in.) condensed cream of mushroom soup 1 c.) shredded swiss cheese 1/3 c. paprika 1 1/2 c. Stir in tomatoes and seasoning. turn once in butter. sprinkle over. Melt butter in jelly . salt 1 1/2 tsp. pepper and 1/2 can onions. butter 3 or 4 lg. potato chips 2 tsp. brown sugar 1 tsp. pepper 1 can Durkee french fried onions Combine vegetables. onion chopped fine 1/4 c. cook slowly. slices 3/4 c. salt 1/8 tsp. (4 oz. Add single layer of potatoes.ESCALLOPED TOMATOES 1 (2 1/2 lb. -----------------------998715 -. cauliflower combination (thawed and drained) 1 can (10 3/4 oz.roll pan in 375 degree oven.SWISS VEGETABLE MEDLEY 1 bag (16 oz. Makes 6 servings. Top with remaining cheese and onions. crushed corn flakes or 1 c. sour cream. Bake 1/2 hour or until done. Mix remaining ingredients. ------------------------ . shredded Sharp process cheese Heat oven to 375 degrees. dry bread cubes 1/2 c.1/3 c. pepper Saute onion in butter. baking potatoes. Bake covered at 350 degrees for 30 minutes. Bake uncovered. soup. carrots.
melted 1/4 c. whole kernel corn .KENTUCKY SPOON BREAD Fry until golden 8 oz. milk 1 egg 1 1/2 c. -----------------------998718 -. Serve with butter and Maple syrup. brown. salt and pepper 2 lg. baking powder 3/4 tsp. beaten 2 c.) can mushrooms. Drop by spoonfuls into hot deep fat fryer. Makes 8 or 10 cakes.DORIE'S ENVELOPE CORN FRITTERS Recipe is written in magic marker on the back of an envelope with a 1973 postmark. drained 1 stick oleo or butter. Add eggs. broccoli. 1 1/3 c. Using heavy skillet. butter Mix first 3 ingredients. -----------------------998717 -. creamed corn 8 oz. cooked and drained Mix all ingredients together. cheese grated 1/8 tsp. fry in melted butter for 2 minutes or more each side. chopped. eggs.GREEN RICE 1 1/3 c. zucchini and shape into cakes. flour 1 1/2 tsp.998716 -. Minute rice 1 can cream of mushroom soup 1 jar Cheese Whiz 1 (4 oz. corn Mix together. -----------------------998719 -. biscuit mix 1/4 c. grated zucchini 2 tbsp. 1/3 c. salt 2/3 c.FRIED ZUCCHINI CAKES Bake at 350 degrees for 40 minutes. chopped onion 1 pkg.
stirring constantly until mixture thickens. Bake on ungreased cookie sheet for 6 .SWISS CHARD WITH CHEESE 2 lb. Place in bottom of large kettle.DILL STUFFED MUSHROOMS 24 fresh mushrooms (white button) 2 tbsp. Place chard into greased dish. Add cheese.8 1 1 1 oz. dill weed. (5 cups chard) Melt butter. Stir in bread crumbs. pkg. stirring until cheese is melted and blended. butter 1/4 c. Cover and cook 5 minutes. flour 1 tsp. for 30 minutes at 350 degrees. Worcestershire sauce Remove stems and chop. dried dill weed 1/2 tsp. cabbage. Add milk and cook over low heat.8 minutes at 425 degrees. Drain in colander. sour cream egg stick soft margarine sm. pressing out liquid. -----------------------998722 -. butter or margarine 2 tbsp. cooked slightly and .CABBAGE CASSEROLE 3 lb. milk 1/2 lb. -----------------------998721 -. bread crumbs 2 tbsp. diced pasteurized process cheese 1/2 c. sliced green onion 2 tbsp. fine bread crumbs 1 tsp. Add torn leaves and continue cooking for 5 more minutes. Cook stems and onion in butter till tender. Remove from heat. cover with boiling water (salted). melted butter Cut stalks from washed chard leaves in 1" pieces. and worcestershire sauce. Pour cheese over top and sprinkle with crumbs that have been coated with butter. salt 1/2 c. blend in flour and salt. Fill mushroom crowns with bread crumb mixture. -----------------------998720 -. swiss chard 2 tbsp. Jiffy corn bread mix Bake in glass pan Mix all ingredients in bowl with spoon (do not need mixer).
paprika 2 tbsp. Do not boil.6. salt. Serves 4 . corn. Add milk. grated cheese salt and pepper Melt 1 stick oleo and 2 cups milk. milk 1/4 tsp. paprika Drain can of asparagus tips and arrange on bottom of lightly buttered baking dish. -----------------------998725 -. bread crumbs 4 eggs 1 1/2 c. degrees for 30 minutes.ASPARAGUS OMELET 1 lg. cracker crumbs 1 c. sliced potatoes 2 c. pepper and paprika. Pour over ingredients in dish. Drain. Add to potatoes along with corn. drain) 1/2 c. -----------------------998723 -. sprinkle over this. salt 1/8 tsp. Beat eggs slightly.CORN CHOWDER Pour over cabbage mixture. This is a hearty cold weather dish which our family liked very much! -----------------------998724 -. chopped onion 2 c. Fry salt pork or bacon.drained --Add to cabbage:-1 c. pepper 1 tsp. boiling water 1/4 lb. bread crumbs (without crusts) of fresh bread. Bake 350 4 c. salt 1/2 (2 slices) c. chopped parsley Boil potatoes 15 minutes. milk 1 tsp. Heat to boiling point and serve piping hot with parsley sprinkled over top. Add onion and cook slowly for 5 minutes.SCALLOPED CABBAGE . add milk. can asparagus tips 1 tsp. salt pork or bacon (diced & fried until brown. Cook 15 minutes. Add salt. Sprinkle paprika over top. whole kernel or cream 2 c. Place in cold oven bake for 1 hour at 325 degrees.
cool 1 minute . sugar 1 tbsp. ginger and orange peel. add 1 cup sharp cheese. garnish with chopped parsley. cooked and cooled 1 can red kidney beans. In small saucepan. chopped 1/2 green pepper. -----------------------998728 -. make white sauce of: 2 tbsp. Add salt and pepper to taste. sliced 1/4 c. chopped 1 onion. chopped Cook carrots in 1 inch boiling water 10 to 20 minutes or until tender. oleo (Promise) 1/3 c. grated Parsley. butter 2 tbsp.SWEET + SOUR MIXED VEGETABLES 20 oz. 3/4 c.pour glaze over carrots. maple syrup 1/2 tsp. vinegar 1 heaping tbsp. milk Cook in salted water until tender. -----------------------998726 -.Shred enough cabbage to fill a casserole. flour Cook and cool the above. and stir until melted.) c.STUFFED CABBAGE --DRESSING:-- 1 lb. Pour over the drained cabbage and cover with buttered crumbs and bake in moderate oven until heated through and top is brown.GLAZED HOLIDAY CARROTS 3 (1 lb. chopped Mix vegetables and let cool. melt oleo. pkg. then mix with vegetables and refrigerate. flour 2 c. carrots. mustard 1/2 c. -----------------------998727 -. stir in syrup. drain + wash 4 stalks celery. orange peel. ground beef . When thick. serves 4. stir. drain. frozen mixed vegetables. ginger 1/4 tsp.
finely minced 1 c. slightly beaten 1/2 c. rice. about 10 minutes. cook and stir until thickened. chopped 2 c. add 1 minute for each additional ear . fresh ground 1 clove of garlic. frozen spinach. -----------------------998731 -. Fry bacon and onions together until onions are tender. serves 4. grated 4 eggs.MICROWAVE CORN ON COB Wrap each ear of corn (without husk) in wax paper twist ends . seasoned (any flavor) croutons 1 c. ground pork 1 c. Wrap and place in roaster. salt free butter.2 1/2 hours at 350 degrees. chopped 4 slices of bacon.CREAMED SPINACH 1 pkg. Drain very dry. Loosen cabbage leaves in hot water. bake 2 .1 lb.enjoy! -----------------------998730 -. soaked in water 1 can tomato soup 2 eggs Salt + pepper Onion. very finely chopped 2 tbsp.) -----------------------998729 -.SPINACH BALLS 2 (10 oz. finely chopped 1 med onion. Add spinach and mix thoroughly. (I pour another can of tomato soup over the cabbage rolls before baking. milk Salt Cook spinach according to directions.) pkg. Add flour. frozen spinach. pepper and garlic. nutmeg .for 2 minutes. pepper. softened to room temperature 1/2 tsp. white pepper 1/4 tsp. parmesan cheese. diced and browned in butter Mix all ingredients together. Slowly add milk. Blend thoroughly. seasoned salt. flour 1/8 tsp.
. sharp cheddar cheese. eggs. sliced Tomatoes.VEGETABLE MEDLEY My Sweet Potato. sliced Cheese slices Tomato sauce Cheese. green pepper.Cook spinach according to package directions. crumbs. on a cookie sheet . drain well. chopped Defrost vegetable and dry off a bit between paper towels. about 1" in diameter. onion.) box of whole kernel corn 1/2 c. grind croutons into fine crumbs.VEGETABLE CASSEROLE 1 (10 to 12 oz. A wonderful dish to take when you go to a friends house or potluck supper. If we cantaloupe. Put slice of cheese between each layer. chopped 1/2 c. Bake 1 hour at 350 degrees.15 minutes until firm.30 minutes. Sprinkle grated cheese and butter over top. Remove from freezer and place in airtight containers. lettuce marry. Freeze about 1 hour. My heart beets for you. with your radish hair and turnip nose. -----------------------998732 -. chopped 1/2 c. Mix thoroughly spinach.400 degrees F. mayonnaise 1/2 c. celery. and we will be a happy pear! -----------------------998733 -. -----------------------998734 -.ZUCCHINI CASSEROLE Zucchini. med. Bake in greased casserole (2 qt. Bake in preheated oven of 350 degrees .) box of frozen french style cut beans 1 (10 to 12 oz. Top with tomato sauce. grated Layer in casserole. Then mix all ingredients together well. add bit of basil and garlic powder. 350 degrees for 25 . cheese (I use Sargento's). do you carrot all for me? You are the apple of my eye.) with 1 cup soft bread crumbs and 2 tablespoon butter on top. shredded 1 1/2 c. Place in strainer and use back of spoon to press out water. Shape into balls. (Can be frozen up to 6 weeks) To serve. In blender. sliced Peppers. My love for you is strong as onions. or 10 . sliced Onion. and seasonings. butter.lined with waxed paper. place on an ungreased cookie sheet.
baking potatoes 1 (6 oz. -----------------------998737 -. rinsed & chopped 1 c. broccoli flowerets 1 c. grated sharp cheese Paprika Bake potatoes whole until fork tender. Cover and chill several hours. peeled & sliced 1 med. seeded. artichoke hearts. drain. broccoli. Sprinkle with paprika. cauliflower. grated cheese .CRAB STUFFED POTATOES 4 med.CAULIFLOWER 1 head cauliflower. butter. Toss with Italian dressing. Cut lengthwise and scoop out potato. Makes 12-16 servings. grated onion 1 c. In a large bowl combine macaroni. -----------------------998738 -. Combine potato with ingredients and beat with mixer. cooked until tender 1 can cream of chicken soup 1/3 c. chopped green onion 2/3 c. drained. avocado. sliced mushrooms 1 (6 oz. shell macaroni 2 c. drain well. seeded & chopped Cook macaroni according to package directions. softened 1/2 c. mushrooms. Bake in oven at 400 degrees for 15 minutes. light cream 1 tsp. At serving time. toss vegetable mixture with avocado and tomato. olives and green onion.) can crabmeat. Berenstein Italian dressing 1 med. cauliflower flowerets 1 c. tomato. Can be frozen and reheated at 350 degrees for 30 minutes. Fold in crab meat and refill shells.-----------------------998736 -.) can artichoke hearts. drained 1/2 c. sliced ripe olives 1/2 c. salt 4 tbsp.ITALIAN VEGETABLE TOSS 1 1/2 c. Rinse with cold water. mayonnaise 1 tsp. Worcestershire 1 c.
flour 2 tsp. 1/2 can of the onion rings. beaten 1 c.Cut cauliflower into flowerets. Mix well and add hash browns and mix until potatoes are coated with mixture. boxes) 1 can cream of celery soup 2 eggs. shredded . can of cream of celery soup. salt 1 c. -----------------------998739 -. seasoned salt 1/4 c. shredded Cheddar cheese 1 can Durkee fried onion rings 1 lb. smashed Ritz crackers Pat of butter Bake at 350 degrees for 25-35 minutes. chopped onion Stir together in a casserole dish. pepper 1/4 tsp. milk In a bowl combine 1/2 cup of cheese. Cover with foil and bake at 375 degrees for 45 minutes to 1 hour. beaten 1/2 c.ZUCCHINI FRITTERS 1 1/2 c.BAKED HASH BROWNS 3/4 c. After baking time add the rest of the cheese and onion rings to top and bake an additional 5-15 minutes to brown onion rings and melt cheese.BROCCOLI SOUFFLE 1 bag frozen broccoli (or 2 sm. Top with 1/4 cup Progresso Italian bread crumbs tossed in 2 tablespoons melted butter. baking powder 3/4 tsp. milk and sour cream. Bake at 350 degrees for 30 minutes or until bubbly. Add cauliflower gently. milk 1 egg. frozen hash browns 1 can cream of celery soup 1/4 tsp. Mix soup. -----------------------998740 -. Pour into 9 x 13 inch baking dish. -----------------------998741 -. Top with: 1 c. grated Cheddar cheese 10-12 crumbled. sour cream 1 1/2 c. zucchini. mayonnaise and Worcestershire and cheese.
but greens yield about half their weight and also cook down to a smaller amount. soft-ball size 1/2 lb. 1 turnip. -----------------------998742 -. Bring to a boil. Saute onion in drippings until tender. water 1 tsp. egg and zucchini. Cut into 1 1/2-inch slices. Drop by tablespoon into deep heated oil. When the pressure goes down. Mix milk. cubed red potatoes Wash beans. but don't let them spin. like cabbage. Fry 3-4 minutes (golden brown). Place in serving dish and serve warm with corn bread to soak up the pot-liquor. DO NOT DRAIN. A clean laundry tub works well or you can actually put them in the washer on the delicate cycle.Oil for deep frying In bowl mix first 3 ingredients. Fry bacon until crisp in a Dutch oven.A POT OF GREENS "SOUTHERN STYLE" Fresh collards Mustard Turnip greens Or . You will think that you have enough greens to feed an army when you start. (Frozen ones taste just like the box. set aside. I find that it takes about 15 minutes of pressure to cook them to the proper Southern degree of tenderness. And don't let anybody see you do it.DOWN-HOME GREEN BEANS AND POTATOES 1 1/2 lbs. onion. Chicken or beef broth works well too. Serve hot. Discard the stems. salt 1/2 tsp. Remove bacon and set aside. Following your pressure-cooker directions. quartered 1 sm. not chewy at all. Add water to cover. Chop the greens and turnips and side-meat all up together. lean side meat Salt Pressure-cooker Fresh greens are sandy and must be thoroughly washed in several changes of water. Pull the green leafy part off the tough stems and tear into pieces with your hands. -----------------------998743 -. Sprinkle with salt to taste. They should be dark-green and soft. Don't even fool with them). fresh green beans 8 slices bacon. no soap. remove them from the pot and place in a large deep pan. just a little lemon juice and let them swish around in there. Dice the turnip up and sprinkle across the top. pepper 1 1/2 c. add . Trim ends and remove strings. chopped 5 c. Cut the side meat up into 2 x 2 inch chunks and distribute throughout the greens. Add to flour mixture. mix. put them in your cooker with the recommended amount of water usually a half-cup.can use all three of above mixed together.
beans. salt Paprika Cook potatoes in boiling salted water for 30 minutes. Remove from heat. Yield: 6 servings. season with salt. water 1 onion. -----------------------998746 -. Add cheese mixture to potatoes. season with salt and pepper and fresh herbs. crushed 1 c. shredded cheese Salt and pepper Mix all except corn flakes and spread in a buttered 11 x 14 inch pan.bacon. Variation: Slice potatoes. shredded Cheddar (mild) 2 tbsp.CHEESE POTATO CASSEROLE 6 med. Mix well with olive oil. sour cream 1/4 tsp.POTATO CASSEROLE 1 pkg.SLICED POTATOES BAKED IN OVEN Slice potatoes. with corn flakes. potatoes 1/2 c. salt and pepper. pepper 4 oz. milk 8 oz. -----------------------Sprinkle . butter 1 tsp. cover with whipping cream and bake 25 minutes at 400 degrees. Cool. slow heat until melted. Stir occasionally. Cover and simmer 15 minutes. Combine cheese. layer in dish and bake 25 minutes at 400 degrees. Drain. salt. Sprinkle with paprika. and orange peel. pepper. pepper and return to a boil. -----------------------998745 -. Mix. sour cream 1 stick butter 10 oz. frozen hash browns 1/2 c. peel and grate potatoes. -----------------------998744 -. Pour into greased 2 quart casserole dish. Bake at 350 degrees for 1 hour. chopped 1 can cream of chicken soup Corn flakes. milk. Stir in sour cream. and butter in a small saucepan. Add potatoes and cook 10 minutes or until potatoes are tender. Layer in greased dish.
. Drain.SWEET POTATO CASSEROLE 1 (1 lb. chopped pecans 1/3 c. granulated sugar 3 tbsp. cook. 13 oz. mayonnaise 3 tbsp.) can sweet potatoes 1 c. Bake at 350 degrees for 30 minutes. flour 3/4 tsp.CREAMY DILLED POTATOES 1 tbsp. dillweed 1 c. milk or to desired consistency . Add milk. salt and dill. melted butter 1/3 c. flour Heat sweet potatoes in syrup. vanilla flavoring Approximately 1/2 c. butter --TOPPING:-1 c. -----------------------998749 -. milk 1 tsp. cooked potatoes Paprika Melt butter.SWEET POTATO SOUFFLE Approximately 5 fresh sweet potatoes 1/2 c. Bake at 350 degrees for 15 minutes. Put in casserole dish and top with sugar. blend flour. milk 1/2 c. minced onion 4 c. -----------------------998748 -. vanilla 1/2 c.998747 -. salt 1/2 tsp. whip and add other ingredients. nuts and melted butter. cinnamon 1/2 tsp. stirring until thick. Blend in mayonnaise and onions. Alternate layers of potatoes and sauce in a casserole. butter 2 eggs 1/4 tsp. diced. brown sugar 1 c. sugar 3 eggs 1/2 c. butter 1 tbsp.
Beat until fluffy and add sherry. -----------------------998751 -. carrots. Add ingredients with milk to desired consistency. OR: Top with marshmallows the last 5 minutes of baking time. butter.chopped pecans Or marshmallows Cook fresh sweet potatoes until tender . Mash potatoes . white sugar Salt Yellow food coloring. mashed sweet potato 2 tbsp. Spoon mixture into orange cups. orange rind and sugar. Bake at 350 degrees for 1 hour.ORANGE SWEET POTATOES 6 med. melted butter 2 tbsp. Bake at 350 degrees until lightly glazed. pkg. Pour in cornstarch. sherry (cream sherry) Scoop out orange halves . -----------------------998750 -. Top with chopped pecans and brown sugar last 10 minutes of baking time. orange juice.reserve juice. shredded 2 chopped onions . Stir 1/2 cup orange juice into cornstarch stirring until smooth. grated orange rind 1/3 c.add margarine. quarter and arrange in casserole dish. firmly packed brown sugar 1/3 c.--TOPPING:-Brown sugar . stirring until sugar dissolves. Peel. orange juice and salt. -----------------------998752 -. Heat rest of orange juice. if desired Boil sweet potatoes in skins. Add a pinch of salt and food coloring. sweet potatoes 1 tbsp. sprinkle with brown sugar.CARROTS 2 lb. stirring until thickened.then puree. divided 3 tbsp. Pour over sweet potatoes. salt 1/4 c.ORANGE-SWEET POTATO CUPS 4 oranges 2 1/2 c. Serves 4. margarine 1/4 tsp. cornstarch 1 c.
sliced . Using the same liquid. -----------------------998753 -. Fry 2 cups soft bread crumbs in 1/4 cup butter. black pepper and cayenne pepper Wash peas and soak overnight. shredded 2 c. shredded cabbage 1 green pepper. dried blackeyed peas 1 pod red pepper 1/2 lb. chopped 1/4 c. eggplant. Place in a covered casserole and cook until all the liquid is absorbed. diced 3 c. Serves 8. Drain. Mix with carrots. green pepper.RATATOUILLE (MICROWAVE) Cook over medium heat for 15 2 med. salt and other peppers and mix well. -----------------------998754 -. 3/4 cup cream. oil 2 med.1/2 c. peeled (1/2 inch pieces) 2 tsp. onions. Bake at 350 degrees for 45 minutes. add the pork and pepper pod. water Cover and steam for 20 minutes. minutes or longer. zucchini. -----------------------998755 -.HOPPIN' JOHN 1 c. sliced thinly 2 tomatoes. Serves 6. Add cooked rice. Accent Salt and pepper to taste Combine ingredients in large skillet. bacon fat 2 tsp. diced celery 2 lg.SKILLET CABBAGE 4 c. Put into greased mold. sugar 1 tsp. cook until peas are tender but whole. Cover. salt 1 med. Add 1 1/2 teaspoon salt. onion 1/2 c. if needed. basil flakes 1 tsp. bacon or salt pork. thinly sliced 1 med. cooked rice As need for taste: salt.
Add the rest of the ingredients. butter 1/2 c. salt and butter. cornstarch 2 eggs. sugar 1 1/2 tsp. sliced 2 tbsp. -----------------------998756 -. cover and heat for 20 minutes on high. ONION AND PEPPER SAUTE 2 lg. sugar 3 tbsp. pepper Place onions. butter Mix dry ingredients.MUSHROOM. cornstarch 1 tsp. onions. orange juice Over low heat in saucepan. fresh mushrooms. chopped 6 oz. Slowly add orange juice. sliced 2 c. then mix with other ingredients. V-8 or tomato juice 2 tsp. oil Salt and pepper . milk 1/4 tsp. tomatoes. salt 1 tbsp.BEETS IN ORANGE SAUCE Bake in greased 8 to 10 beets 3 tbsp. Cook and stir until sauce thickens. Serves 4. stir once. Heat 4-5 minutes covered. pepper. butter flavoring 1 tbsp.2 cloves garlic 3 med. Then serve. Pour over 8 to 10 drained hot cooked beets either whole. stir once or twice. garlic and oil in 5 quart microwave bowl. -----------------------998757 -. seeded and cut into strips 2 lg. salt 1/2 tsp. sliced or diced. -----------------------998758 -. casserole dish at 350 degrees for 30 minutes. green peppers. Let stand five minutes.CORN PUDDING 1 can cream style corn 1/4 c. parsley flakes 1/4 tsp. blend sugar. beaten 1/3 c. cornstarch.
-----------------------998759 -. Spread evenly over spinach mixture. 2 (10 oz. Bake at 350 degrees for 20 minutes or until crumbs are browned. Combine tomato sauce. Stir in Parmesan. melted margarine Cook onion slices in boiling salted water until tender and drain.SCALLOPED ONIONS AND ALMONDS 4 c. chopped onions Melt margarine in large skillet over medium-high heat. Add onions and saute until golden. Drain well. Serves 4. sliced raw onions. Parmesan cheese 3/4 c. sprinkle over onion mixture. pepper. and basil. Spoon into 9-inch pie pan that has been sprayed with an nonstick cooking spray. Ricotta cheese 1/4 tsp. Smooth top of mixture with back of a spoon. salt.) can cream of mushroom soup Salt 1/2 c. chopped spinach 1 oz. blanched slivered almonds 1 (10 1/2 oz. Tasty side dish for steaks or hamburgers. for 25 minutes in 350 degree oven. 1/2 inch thick 1/2 c. Sprinkle each layer with salt. -----------------------998761 -. Remove from heat. -----------------------998760 -. uncovered. Let stand 5 minutes before serving. salt and pepper.) pkgs.ITALIAN BAKED SPINACH 1 1/2 tbsp. melted margarine 1/2 c. almonds and soup in a greased shallow 1 quart baking dish. packaged corn flake crumbs 2 tbsp. Bake. basil Cook spinach only until separated.) can tomato sauce 1/2 tsp. oregano 1/2 tsp.Heat oil in large skillet and saute until vegetables are tender. Combine corn flake crumbs with butter.LIMA BEAN DELIGHT . Makes 6 servings. garlic powder 1 (8 oz. ground nutmeg Salt and pepper to taste 1/8 tsp. Ricotta. Alternate layers of onion. oregano. nutmeg. garlic powder.
Worcestershire sauce and pepper. pepper 1/4 tsp. chopped celery 1 c.) pkgs. pimentos. Saute onion and celery in reserved drippings until tender. mix well and pour into greased 1 1/2 quart casserole dish. water 6 slices bacon. Remove bacon with slotted spoon. frozen black-eyed peas . -----------------------998762 -. uncovered. reduce heat and simmer 15 minutes. Reserving 1 tablespoon of drippings in skillet. Stir in beans. margarine 1 c. Cover.LIMA BEAN-BACON BAKE 2 (10 oz. Worcestershire sauce 1/4 tsp. chopped pimento 2 tbsp.) shredded Monterey Jack cheese 1/4 tsp. Bake. lg. reserving 1/2 cup liquid. Sprinkle with bacon. Combine 2 tablespoons melted margarine and bread crumbs. Yield: 6 to 8 servings. salt 1/4 tsp. Spoon mixture into lightly greased 2 quart casserole.2 tbsp. blend in flour. -----------------------998763 -. Cook bacon in a large skillet until limp.BLACK-EYED PEAS WITH SAUSAGE 1/2 lb. salt 2 c. (4 oz. Then add milk.) pkg. chopped onion 1/2 c. salt and pepper. diced 1 c. pepper Combine lima beans and water. sprinkle over casserole. shredded Cheddar cheese 1/2 c. Add beans. at 350 degrees for 25 minutes or until bacon is browned. pork sausage (bulk hot or mild) 2 c. catsup 2 tbsp. melted 2 tbsp. cheese. Drain. milk 1/8 tsp. set bacon aside. lima beans. stir constantly until thick and bubbly. soft bread crumbs Melt 2 tablespoons margarine in saucepan over low heat. frozen lima beans 1 1/2 c. bring to a boil. dry mustard 2 (10 oz. water 1/2 tsp. all-purpose flour 1 tsp. margarine. pepper 1/4 c. cooked and drained 1 c. then bake at 350 degrees for 30 minutes. cheese and catsup.
melted butter or margarine 1/2 c. mint. Serve immediately. Add water and seasoning and bring to a boil. to taste Bring 2 cups water to boil in medium sized pan. When beans and sausage are done prepare rice. -----------------------998765 -. add the snow peas and time 1 minute. Snap the ends off the snap and snow peas. Drain and rinse with cold water to stop the cooking completely. serve beans over rice. swirl to incorporate. Pat dry with paper towels. Add peas and return to a boil. salt. -----------------------998766 -. add onion. margarine 1 tsp. reduce heat and simmer 40 to 45 minutes. Add the garlic and saute 1 minute. In a medium skillet heat the margarine and olive oil over medium heat. pepper. All snow peas may be used if snap peas are out of season.RED BEANS AND RICE 1 pkg. "Minute" rice Prepare red beans as directed by package. Add the turmeric and lemon juice.BROCCOLI AND RICE CASSEROLE 3/4 c. salt Freshly ground black pepper. chopped celery . Add the peas. garlic. snow peas 2 tsp. onion Salt. hot sauce to taste 1 lb. -----------------------998764 -. minced 1/4 tsp. Add the sugar snaps to the boiling water and time 30 seconds. turkey sausage 2 c. turmeric 1 tbsp.TANGY PEAS WITH TURMERIC 1/2 lb. lemon juice 1 tbsp. Yield: 6 to 8 servings. and hot sauce. salt and pepper. red pinto beans 1 lg. garlic.Brown sausage in a large skillet. olive oil 1 clove garlic. drain. sugar snap peas 1 pkg. Cover. finely chopped fresh mint 1/8 tsp. When beans are half cooked add sausage and finish cooking. pepper. Stir for about 2 minutes to heat the peas through. chopped onions 1/2 c.
) jar Cheese Whiz Mix in 1 cup uncooked Minute rice.BROCCOLI BREAD BAKE 1 (10 oz.) pkg. add drained broccoli. Spoon soup mixture down center of broccoli. Bake at 350 degrees for 40 minutes. -----------------------998769 -. Stir dinner rolls into soup mixture. dried tarragon. 2 pkgs. parsley. can mushrooms 2 pkgs. mayonnaise 1 can cream of mushroom soup 2 slightly beaten eggs Ritz crackers Cook broccoli until tender. Heat through and serve over baked casserole. combine egg. In saucepan combine remaining soup and milk. frozen cut broccoli 1 1/4 c. then celery.) can condensed cream of onion soup 1 tsp. white shredded American cheese 1 chopped onion 1/4 c. refrigerated flaky dinner rolls (6) 1/4 c. 1 can cream of mushroom soup 1 sm. Snip each in quarters. Separate dinner rolls. frozen broccoli spears 1 beaten egg 1 (10 3/4 oz. Arrange broccoli spears crosswise in a 10 x 6 x 3-inch baking dish. drain well. butter or margarine (1/2 stick) 3/4 c. Meanwhile. milk 1/4 c. half of soup. finely chopped celery Cook broccoli according to package directions just until tender. dried parsley flakes 1/4 tsp. tarragon and pepper. -----------------------998768 -. frozen broccoli 1 (8 oz. -----------------------998767 -. Cover top with crushed Ritz crackers (about 12 or to your taste). Bake at 350 degrees for 20 to 25 minutes or until rolls are golden brown. crushed Dash of pepper 1 pkg. Mix other ingredients together.Simmer not brown.BROCCOLI CASSEROLE Bake at 350 degrees for 35-45 minutes.STIR FRY BROCCOLI . Makes 6 servings.
ginger 1 c. crushed 1 tbsp. crushed saltine crackers 4 tbsp.) can corn. melted 1/2 tsp. soy sauce 1/8 tsp. chicken broth Salt (optional) --SAUCE #2:-1 tbsp. Cheddar cheese 1 box sm. at 350 degrees for 35 to 40 minutes or until well heated. powdered ginger 1/2 c.) pkg.) can cream-style corn 1 (10 oz. salt 1/4 tsp. drained 1 (16 oz. soy sauce 1/8 tsp. Bake. crackers. chopped broccoli (if frozen. melted margarine Sprinkle over vegetables.) can creamed corn 1 c.EASY CORN CASSEROLE 1 (16 oz. --SAUCE #1:-1/2 tbsp.Stir-fry 1 pound broccoli 1 minute. Serves 4 to 6.BROCCOLI-CORN BAKE 1 (16 oz. beaten 1/2 c. cornstarch 1 tbsp. cornstarch 1/2 tbsp. -----------------------998770 -. Steam 3 minutes. -----------------------998771 -. pepper Combine all these ingredients and pour into one quart buttered casserole dish. margarine. sherry Stir-fry sauce to taste. chicken broth 1-2 tbsp. onion (instant minced) 2 tbsp. 1/2 c. sour cream 2 eggs 1/2 c. corn bread mix . uncovered. thawed) 1 egg.
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. ------------------------
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.) can tomatoes Salt. salt 1/4 tsp. Saute okra separately with salt and pepper. onions. -----------------------998782 -. green onions. -----------------------998781 -. Makes about 6 servings. chopped 1 c. green onions.FRIED OKRA 1/2 c. onions. brown okra. chopped 1/2 c. chopped 1 (1 lb. Add parsley and tomatoes to the browned vegetables and cook slowly for 15 to 20 minutes. boil hen slowly in 3 quarts water that has been seasoned. tender okra Bacon drippings Combine dry ingredients in a paper or plastic bag and mix well. Debone and reserve broth. 12 oz. Heat drippings in skillet and fry okra turning often until browned. -----------------------998780 -. In hot fat in large Dutch oven. stirring occasionally. Add chicken and season to taste. green pepper. water 3/4 c. cut finely 1 c. cornmeal 1/4 c. Serve over rice and sprinkle on gumbo file' just before serving.OKRA GUMBO 1 (5 lb. Slice olives and put on top. cayenne. Add chicken broth and simmer for 45 minutes. fat removed. parsley. Layer in casserole dish with fresh tomatoes. bell pepper.) hen 3 qts. and bell pepper. Bake at 400 degrees for 30 to 45 minutes or until bubbly.. When okra is tender. Tabasco and Worcestershire sauce Gumbo file' The day before. pepper 4 c.Saute onions and green pepper in butter.STEWED OKRA AND TOMATOES 1 med. chopped . Rinse okra and cut into 3/4 inch slices. mix with onions and pepper. pepper. chopped 1/2 c. okra. Shake in a bag to coat with dry ingredients.
salt. crushed basil 2-3 slices white bread. Bake at 350 degrees until bubbly. sugar Celery salt (liberal shakes) Lawry seasoning salt or tony's Louisiana seasoning (liberal sprinkling) 1 tsp. Turn off heat and add all other ingredients except bread crumbs and cheese.BEST COMPANY TOMATO DISH 2 cans peeled tomatoes 1 sm. stewed tomatoes. Cover and cook for 35 minutes. salt *(Substitute frozen). can stewed tomatoes. chopped onion 3/8 c. torn in pieces Bread crumbs Grated cheese Saute onions in large skillet. remove and saute pepper and onion in bacon grease until tender. chopped** 1/2 tsp. Stir in flour. undrained 1 tsp. salted water for about 5 minutes. pepper 2 slices bacon 1 lg. Drain thoroughly. then turn down heat to 250 degrees for 15 minutes. eggplant 2 tbsp. salt 1 tsp. . Put into greased casserole. pepper 1/4 tsp. **(Substitute 16 ounces stewed tomatoes). saute garlic until golden. minced 1 tbsp. covered. Then uncover and cook for 5 minutes more. peeled tomatoes. flour 1 lb.EGGPLANT AND TOMATO PARMESAN 1 lg. paprika. -----------------------998784 -.1 lb. okra. Serve with roast beef and wild rice. -----------------------998783 -. If substitute items are used reduce cooking time about 5 minutes. top with cheese and bread crumbs. in small amount of boiling. chopped 1 tsp. fresh* 1 lb. sugar. In hot oil in skillet. salad oil 1-2 cloves garlic. basil Parmesan cheese Peel and cut up eggplant. Fry bacon until crisp. Crumble bacon and add with all other ingredients. paprika 1/8 tsp. onion. Simmer. sugar 1/2 tsp.
dill weed 1/4 tsp. Add cabbage.) can sliced mushrooms. minced 2 lg. onions. chicken broth 1/2 c. stirring over medium heat until mixture boils and is slightly thickened. vegetable oil 2 med. carrot. cut into wedges 1 tbsp. Cook. reduce heat and simmer 5 minutes. salt 1/4 tsp. Stir-fry over high heat (350 degrees) for 6 to 8 minutes. cut into wedges 1 (4 oz. Yield: 6 to 8 servings. -----------------------998786 -. vegetable oil 1 sm. red onion. sliced 2 lg. Allow to heat at medium-high (325 degrees) for 2 minutes. onion and carrots. tomatoes. Add remaining ingredients and stir-fry 1 to 2 minutes. Cover. tomatoes. coarsely shredded 1 med. Bake 20 minutes in 375 degree oven. sliced 4 med. cut diagonally into thin slices 2 med. tomato paste 1 tsp. crushed . pepper Pour oil into wok or large skillet.pepper and basil.VEGETABLE MEDLEY STIR-FRY 3 tbsp. drained 1/2 tsp. place in greased casserole and top with grated Parmesan. sliced 1 lg. zucchini. chopped onion 1 clove garlic. cracked black pepper Pour oil around top of a preheated wok or large skillet.ZUCCHINI AND TOMATO STIR-FRY 2 tbsp. basil 1/4 tsp. head cabbage. chopped 1/3 c. salt 1/4 tsp. tomatoes. coarsely chopped celery 1/2 c. Mix eggplant with other ingredients.EGGPLANT-ZUCCHINI PARMIGIANA 1/2 c. Stirfry for 4 minutes. rosemary. -----------------------998785 -. -----------------------998787 -.
stirring occasionally. Place eggplant and zucchini in casserole dish. Spoon cottage cheese atop. in 350 degree oven for 20 to 25 minutes or until heated through. starting with a layer of peppers. onion. reduce heat. slightly beaten 3/4 c.BAKED RICE 1 1/2 c. Bring to boiling. Makes 6 to 8 servings. Beat with a fork until well mixed. paprika. Stir in chopped tomatoes. baking powder and salt. flour. cottage cheese. reduce heat. Grease shallow baking dish and make 3 layers each of chili peppers and cheese. for 5 minutes. sliced zucchini 1 c. drained 3/4 lb. Bake. drain in paper towels. sharp Cheddar. Meanwhile. grated (see option) 2 eggs. use 1/2 Monterey Jack and 1/2 Monterey Jack with jalapeno cheese. for 4 minutes. tomato paste. and garlic. Simmer. Sprinkle with Mozzarella and Parmesan cheeses. Pour over layers in baking dish. Option: May use Monterey Jack cheese or for a "hotter" taste. baking powder 1/4 tsp. pat dry. basil. paprika 1/2 tsp. simmer. celery. -----------------------998788 -.CHILI RELLENOS 6 (4 oz. shredded Mozzarella cheese 1/4 c. grated For tomato sauce. in a medium saucepan combine chicken broth. In a small bowl combine eggs. halve slices. covered. Simmer uncovered. milk. Cut into 1/2-inch slices. Pour tomato sauce over. drained 1/2 c. Parmesan cheese. and pepper. eggplant 2 c. Rinse and pat dry. Add eggplant and zucchini slices. Return mixture to boiling.1/8 tsp. melted 1 can mushrooms (optional) . rosemary. peel eggplant. all-purpose flour 1/2 tsp. -----------------------998789 -. milk 1 c. In a Dutch oven or large saucepan bring 1/2 inch of water to boiling. uncooked rice 1 can beef broth 1 can onion soup 1 1/2 cans water 1 stick margarine. uncovered. for 15 minutes. each) cans green chili peppers. Bake at 350 degrees for 35 to 40 minutes or until lightly browned and filling is set. salt Preheat oven to 350 degrees. Remove vegetable slices from Dutch oven. Remove seeds from chili peppers. uncovered. pepper 1 med.
Bake 15 minutes longer or until golden brown. pepper 8 oz.) can condensed cream of mushroom soup 2 c.BROCCOLI PUFF 1/2 c. separated Saute onions in butter until tender. Bake at 400 degrees for 20 minutes. thyme 2 c. can cream of mushroom soup 1/2 tsp. milk 10 1/4 oz. stirring every minute during cooking. rice. cooked and well drained 1 tsp. combine remaining ingredients except cheese. Let stand. for 10 minutes. Turn into a greased shallow 2 quart casserole. Drain liquid. Stir in soup. In glass bowl. 6 servings. 1 to 2 minutes. Beat egg yolks until thick and lemon colored. Remove casserole from oven. cooked rice 1 (10 oz.) shredded American cheese Simmer whole cauliflower in small amount of water in covered saucepan for 15 to 20 minutes or until tender. Beat egg whites until soft peaks form. butter or margarine 1 (10 3/4 oz.) pkg. -----------------------998791 -. frozen chopped broccoli. Cover and microwave on HIGH for 8 to 10 3/4 minutes. covered. blend until smooth. combine milk. mustard and pepper. (2 c.CAULIFLOWER WITH CHEESE SAUCE 1 head cauliflower 1/2 c. stir. grated Cheddar cheese 4 eggs. Microwave at HIGH for 3 to 4 minutes or until heated through. chopped onions 2 tbsp. add cheese. add 1/4 cup water. Worcestershire sauce 1/2 tsp.Bake in covered casserole dish at 350 degrees for one hour or until broth is absorbed. In small saucepan. soup. Makes 4 servings. stirring halfway through cooking. fold in egg yolk mixture.EGGPLANT CASSEROLE . -----------------------998792 -. broccoli and seasonings. Spread egg mixture over top. MICROWAVE DIRECTIONS: Place cauliflower in 2 quart glass casserole. Add cheese and continue to cook over low heat until cheese melts. Pour sauce over hot cauliflower. -----------------------998793 -. Add cheese and continue to microwave on HIGH until cheese is melted. prepared mustard 1/8 tsp. Cook and stir until mixture is heated through.
Bake at 325 degrees -----------------------998794 -.add bread. c. pieces Grated Cheddar cheese Salt and pepper Drain eggplant . --POTATO MIXTURE:-3 c. salt and sugar to egg mixture. into casserole and add balance of mushroom soup and for 20 to 30 minutes. Place 1/2 in with half of cheese. Beat again. evaporated milk 1/2 stick softened margarine --TOPPING:-1/3 1/3 1/2 1/3 1/2 c. sugar 2 eggs 1/2 tsp. greased casserole. Bake at 350 degrees for 30 minutes. Add 1/2 can of mushroom soup. margarine 1 c. Fold egg mixture into potatoes. add milk. -----------------------998795 -.1 lg. c. Sprinkle Put rest of eggplant mixture cheese. Beat eggs. chopped onion 1/2 c. c. salt 3 tbsp. Mix topping ingredients together and crumble over sweet potato mixture.SQUASH CASSEROLE 6 yellow squash 1 tsp. cooked sweet potatoes 1 c.SWEET POTATO CASSEROLE eggs and seasoning and stir together. grated sharp cheese 1 egg. broken in sm. c. butter brown sugar coconut chopped nuts flour Mash sweet potatoes and margarine together. beaten 1/4 c. milk . salt 1/2 c. eggplant cubed and cooked until tender 1 egg 2 or 3 slices day old bread.
Grease casserole. Add margarine. chopped onion . Bake at 425 degrees for 20 to 25 minutes. -----------------------998796 -. Put half of the crumbs in buttered dish. Ritz crackers. lemon juice.ASPARAGUS CASSEROLE 4 whole chicken breasts. bread crumbs Boil chicken until tender. Mix soup. Grease casserole. grated sharp Cheddar cheese 1 c.1 c. drain. Mix soup. crumbled Cook squash. -----------------------998796 -. lemon juice. lemon juice 1/2 c. Bake at 350 degrees for 30 to 40 minutes. then bread crumbs. or 1 chicken 2 cans asparagus (or 1 fresh bunch) 2 cans cream of chicken soup 1 tbsp. put asparagus on bottom and chicken on top. instant rice 1 (8 oz. egg.ASPARAGUS CASSEROLE 4 whole chicken breasts. Cover with remaining crumbs. chicken broth 1 c. mayonnaise and chicken broth and pour over chicken. cheese. mayonnaise 1 c. -----------------------998797 -. Sprinkle cheese. chicken broth 1 c. lemon juice 1/2 c. Sprinkle cheese. Bake at 350 degrees for 30 to 40 minutes. chopped broccoli (frozen) 1 c. onion. milk. debone meat and hold out broth. put asparagus on bottom and chicken on top. grated sharp Cheddar cheese 1 c.) jar Cheez Whiz 1 can cream of mushroom soup 1 tbsp. then bread crumbs. mayonnaise 1 c. debone meat and hold out broth. mayonnaise and chicken broth and pour over chicken. mash. or 1 chicken 2 cans asparagus (or 1 fresh bunch) 2 cans cream of chicken soup 1 tbsp.BROCCOLI AND RICE CASSEROLE 1 pkg. bread crumbs Boil chicken until tender.
Top with remaining onions and bake for 5 minutes. 2. sugar 1 tbsp. Bake at 350 degrees for 25 minutes. dry Italian seasoning 2 tsp.CORN PUDDING 1 (16 oz. -----------------------998799 -. 2. -----------------------998798 -. pepper. Mix in 3/4 cup of Durkee onions. all ingredients and put in a casserole dish. Mix together the corn.GREEN BEAN CASSEROLE Mix 2 (15 oz. Serves 6. 4. salt 1 1/2 c. butter 1 tbsp. dry mustard 1 tsp. head cauliflower 1 bunch (1 lb.1/2 stick butter or margarine Cook broccoli and rice according to directions. Bake uncovered at 350 degrees for 30 minutes. salt Pepper to taste 3 tbsp. vegetable oil 1/2 c. pepper 1/2 tsp.) broccoli . salt and pepper. Durkee French fried onions 1. 3. -----------------------998800 -.) cans cream of mushroom soup 1/2 tsp.) cans green beans 2 (10 oz. Bake at 325 degrees for 1 hour until firm. blend well. nutmeg 1. Saute onion in butter. 5. Pour into a 1 1/2 quart casserole dish. soup. salt 1 sm. Serves 8. milk 2 tbsp. 3. sugar 3 tbsp. Combine beans.) can cream corn 1/2 tsp. flour 2 eggs (beaten) 2 c. Dot with butter and sprinkle the top with nutmeg. 4. Add in the beaten eggs and milk. sugar and flour. white wine vinegar 1/2 c. salt.FRESH VEGETABLE MARINADE 1 c.
filling the casserole with two layers. Bake at 350 degrees for 30 minutes until very hot and cheese is melted. Repeat. -----------------------998801 -. red onion.SOUR CREAM RICE 1 c. sour cream Crushed cayenne Salt to taste 2 tbsp. chopped 1 c. cooked and grated 1 1/2 tsp. salt 1 c. Sprinkle this with crushed pepper. butter or margarine. thinly sliced and separated into rings Mix first six (6) ingredients and pour over vegetables. In casserole dish. potatoes. put a layer of this cooked rice. Serves 6. chopped 1 sm.CORN PUDDING 1/2 c.POTATO CASSEROLE Chill at least 3 6 med. milk 1 can cream corn . Add half of the sour cream and sprinkle with sugar. shredded Cheddar cheese 1/2 c. salt 1 tsp. Pour butter over top and bake at 400 degrees about 25 minutes or until lightly browned on top. green peppers. sugar Cook rice. hours.1/2 lb. cornstarch 1/8 tsp. sliced 2 med. vanilla 2 eggs 1 1/2 c. -----------------------998802 -. sugar 3 tbsp. sour cream 6 to 8 green onions. uncooked rice 1 lb. Yield 6 to 8 servings. fresh mushrooms. melted Combine all ingredients except butter. -----------------------998803 -. sharp cheese 1 pt. Grate cheese and spread a layer of this over the sour cream. spoon into a 2 quart casserole.
garlic salt. In a plastic bag mix together Parmesan cheese. Potatoes will not be completely coated. Bake at 375 degrees for 30 minutes. paprika and onion powder.SQUASH CASSEROLE 1 tbsp. melted 1/4 c. Cut each potato lengthwise into 8 slices. Pepperidge Farm stuffing crumbs 1/2 c. Remove from heat. Serves 6 to 8. Place in greased baking dish.) 1 tbsp. chopped broccoli 1 stick margarine or butter 1 can Campbell Cheddar cheese soup 1/2 pkg. Add almonds for garnish. uncovered. Add crumbs. baking potatoes (about 1 lb. margarine 2 tbsp. -----------------------998804 -. Cover with Cheddar cheese soup.CHOPPED BROCCOLI 2 pkgs. -----------------------998805 -. grated Parmesan cheese 1/2 tsp. margarine. or brown. flour 2 tbsp. 25 to 30 minutes. paprika 1/8 tsp. Repeat with remaining potatoes. Add 8 potatoes slices to the bag. slivered almonds Cook 2 packages chopped broccoli. Bake. Bake 400 degrees for 30 minutes 4 sm. green pepper 1 lg. Drain.Low Fat Melt into mixture. onion powder (optional) Non-stick spray coating Scrub potatoes thoroughly. cooking oil 3 tbsp.OVEN FRIES . onion . garlic salt 1/4 tsp.1/2 stick butter or margarine Mix ingredients as listed. Serve hot. Spray a 7x11 inch baking pan with non-stick coating. brown sugar 1 lg. Makes 3 or 4 servings. mix and spread over the broccoli and cheese. -----------------------998806 -. Arrange potatoes in baking pan. Shake to coat. in a 400 degree oven until tender. Brush cut surfaces of potatoes lightly with melted margarine. Bring 1 cup water to boil and melt margarine.
Bake 30 minutes at 350 degrees or until brown. -----------------------998809 -. Pepperidge Farm Dressing crumbs adds flavor. *Top with buttered bread crumbs and Parmesan cheese (or a little grated Cheddar cheese).SWEET POTATO CASSEROLE 3 lg. ending with tomato mixture on top. cooked sweet potatoes. butter 1 can corn (drain 1/2 of liquid) 1 tbsp. mashed 1 c.CORN PUDDING 2 eggs 1 tbsp. *For buttered crumbs. Bake in glass container in oven at 350 degrees for 40 minutes or until pudding is firm in center. vanilla flavoring Mix eggs. Add remaining ingredients.EASY CORN PUDDING . Drain. pecans 1/4 c. flour 1 c. Serves 8. vanilla --TOPPING:-1 c. sugar 3 eggs 1/2 c. -----------------------998808 -. Top with next 4 ingredients. -----------------------998807 -. flour and sugar together.1 can drained tomatoes 6 med. flour Mix first 6 ingredients. yellow squash Salt and pepper to taste Slice squash in circles and cook until tender in salt water. Saute green pepper and onion in margarine and cooking oil. Bake for 30 minutes at 350 or until brown. Put layer of cooked squash and layer of tomato mixture in casserole. Add tomatoes and cook until thick. Pour into buttered dish. add flour and brown sugar and stir until blended. sugar 1 can evaporated milk Salt 2 tbsp. milk 1/2 stick margarine 1 tsp. brown sugar 1/2 stick margarine 1/2 c.
325 degree oven about 35 to 40 minutes. frozen broccoli 1 (6 oz. a layer of water chestnuts. -----------------------998811 -.) cans cream of mushroom soup 2 tbsp.) cans sliced water chestnuts 1 1/2 (8 oz. then put a layer of broccoli in pan. slightly beaten 1/4 c. layer of cheese. mix eggs.1 can (1 lb. sugar Combine all ingredients and blend well.) can baked beans 1/3 c. evaporated milk 1/4 stick butter or margarine (or less) 1 tbsp. Turn into individual bean pots or casserole dishes. Cook the frozen broccoli as directed on package.) pkgs. -----------------------998810 -. Makes 4 servings. then spread a can of the soup. bourbon. Put in the milk and top with remaining cheese. layer of onion rings. bourbon and brown sugar.BROCCOLI CASSEROLE 2 (16 oz. Bake in 1 (1 lb.) cream style corn 1 egg. 12 oz. Repeat all the layers again. each instant coffee powder and dry mustard 1 tbsp.BOURBON BAKED BEANS Turn into greased casserole. -----------------------998812 -. sherry or rum 2 tbsp. Bake in 350 degree oven for 30 minutes. shredded cheese 1 1/2 (10 3/4 oz. Bake at 350 degrees 40 to 45 minutes. lemon juice In a bowl. packed brown sugar 1 tsp.) can Durkee French Fried Onion Rings 2 (8 oz.) pkgs. coffee powder. milk Spray Pam in a 13x9 baking dish.FRESH CUCUMBER . mustard and lemon juice.
and when the sauce is well blended. cored.FRESH VEGETABLE MARINATE Cover and store in 4 stalks broccoli 1 med. rinsed. green pepper. sweet potatoes. salt Boil sugar. stir together the yogurt and sour cream. cover it tightly with plastic wrap and refrigerate for at least 15 minutes (you can store this sauce for up to 2 days). low-fat plain yogurt 1/2 c. When the mixture is smooth. with skins intact . chopped fresh cilantro 2 tbsp. sliced 3 stalks celery. add the jalapeno or hot pepper. sliced 1 c. salt 1 1/2 c. green pepper. bottled salsa (hot or mild) In a bowl. refrigerator. seeded. onion. cilantro. Stir again. -----------------------998813 -. broken 8 lg. oil 2 tbsp. chopped 1 1/2 c. onions. Will keep indefinitely. Pour over vegetables. and salsa. chopped 1 sm. --SWEET POTATOES:-6 lg. vinegar and salt. vinegar 1/8 c.GRILLED SWEET POTATOES WITH CILANTRO SAUCE --CILANTRO SAUCE:-1 c.6 c. grated Pour over vegetables. grated raw onion 3 tbsp. vinegar Sm. sugar 1 c. mushrooms. sliced cucumbers 1 c. dry mustard 1/2 c. -----------------------998815 -. chopped Combine: 1 c. onion. Chill at least 3 hours. poppy seed 2 tsp. and very finely chopped 1/4 c. sour cream 1 fresh jalapeno or other hot chili pepper. sugar 1 tsp. cauliflower.
on a rimmed baking sheet. When the coals turn gray. eggplant. Serve with brown or white rice. onion. Add any spices you wish with oil and garlic. unsalted butter. coarse sea salt 4 tbsp. and cover generously with cold water.GOLDEN HAM & CHIVE POTATO CAKE Unsalted butter. boiling potatoes. place the spears on the grill. sliced thinly 2 green peppers. Preheat the oven to 300 degrees. Set them. turning them often. Begin sauteing peppers and onions. coarsely chopped 1/4 c. Cut the sweet potatoes lengthwise into 8 spears each (you will have 4 dozen all together). Peel and rinse the potatoes. Set aside. snipped with a scissors 1. to taste Light the grill. cut sides down. Arrange the potatoes on a large platter and serve with the cilantro dipping sauce. 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. Coat the bottom and sides of the cake pan with butter. softened (for the pan) 2 lb. finely chopped Sea salt and freshly ground black pepper to taste Freshly grated nutmeg to taste 4 lg. Place in a saucepan. Brush the cut sides with oil. mushrooms.EASY RATATOUILLE 1 eggplant. fresh chives. Carrots. 2. softened 1 med. Can add cooked shrimp or chicken for a complete meal. unsmoked salt-cured ham. Cook the potatoes for about 8 minutes. such as round whites from Maine or Long Island 1 heaping tbsp. -----------------------998817 -. skin down. and squash next. Tomatoes at the end. olive oil Salt and freshly ground black pepper. -----------------------998816 -. until they are charred in spots and cooked through (test them with the tip of a knife to make sure they're soft). such as prosciutto. sliced Fresh or canned tomatoes.1/4 c. sliced 2-3 onions. sizzle garlic in small amount of cooking oil. Add the salt and cook over moderate heat . egg yolks 4 oz.
ham. bake the cake in a single 10 1/2inch round porcelain baking dish. 3 to 4 minutes. -----------------------998818 -. pieces 1/2 lb. uncovered.do not boil -. and soup.TASTES GREAT! (BROCCOLI SALAD) 1 bunch of broccoli. 4. and cook until the onions are soft and translucent. about 20 minutes. one at a time. bacon. Alternatively. Drain. and smooth it out with the back of a spoon. cooked and crumbled 1 c. 5. combine 1 tablespoon of the butter and the onions over moderate heat. browned-side up (for the golden top side is the prettier). shredded carrots 1 c. Season lightly. Add squash mixture and top with rest of crumb mixture. Place it in the center of the oven and bake. The mixture will be thick and slippery. you may want to halve or quarter them before passing through the mill. sour cream 1 can cream of chicken soup 8 oz. and the egg yolks. the remaining 3 tablespoons butter. ------------------------ . Add carrots. (3 lb. Add raisins and almonds and pour in dressing to desired moistness. and chives into the potato mixture. sour cream. chopped onion 1 c. Fold the onions. Set aside.-. 6. crumble in cooked bacon. -----------------------998819 -. Bake at 350 degrees for 30 minutes. drain them well. stir in the nutmeg. Remove the potato cake from the oven and transfer it. As soon as the potatoes are cooked. (If the potatoes are large.SQUASH CASSEROLE 6 c.) With a wooden spoon. washed and broken into sm. Layer 1/2 crumb mixture in a 9 x 13 pan.until a skewer inserted in a potato comes away easily. melted butter Boil squash and onion 10 minutes. Pass them through the fine grid of a food mill into a large mixing bowl. Slice into wedges and serve warm or at room temperature. Transfer the mixture to the cake pan. VARIATION: For very pretty individual potato cakes. sliced almonds 1 jar Kraft cole slaw dressing After breaking washed broccoli into small pieces in salad bowl. raisins 1 c. Meanwhile. Yield: 6 to 8 servings. 3. until the potato cake is firm and the top is browned.) yellow squash. Continue stirring vigorously until the butter and egg yolks are thoroughly incorporated. to a large platter. bake these in nonstick muffin tins. Combine crumbs and butter. Pepperidge Farm herb crumbs 1/2 c. in a medium skillet. sliced 1/4 c. 45 to 50 minutes.
Serves 12. Slice zucchinis 1/4 inch thick. red wine. split and place cooked zucchinis inside sausage. 3. green peppers. and place on sausage roll. vegetable oil 3/4 c.SAUSAGE AND ZUCCHINI SANDWICH Garlic and cheese sausage Yellow and green zucchinis Olive oil Onions Garlic Provolone cheese Red wine 1. snipped parsley . prepared mustard Salt and pepper 1/2 c. carrots. Arrange layers of carrots. onion. onion layer and refrigerate at least 6 hours until flavor is absorbed. garlic and onions. sliced and separated into rings 3/4 c. Then pour marinade over carrot. -----------------------998822 -. place cheese over zucchinis. sugar 1/2 c. green pepper. sugar 1 tsp. in oil.MARINATED CARROTS 3 lb. thinly sliced 1 sm. Serve with Italian wine. 2. sliced 1 med. -----------------------998821 -. Rinse in ice water. Brown sausages on grill. cook open melt Part-boil sausages in separate pan. salt 1/4 tsp. and onion in bowl or container. Worcestershire sauce Cook carrots in salted water 15 minutes. green pepper. cider vinegar 2/3 c. vegetable oil 1 tsp. thinly sliced 1 can tomato soup 1 c. prepared mustard 1/4 c. carrots 1 med. pepper 1 tsp.COPPER PENNY CARROTS 3 lb. vinegar 1 tsp. onion.998820 -. This will keep for weeks in the refrigerator and marinade liquid may be used again.
bay leaf. salt. chopped 1 tbsp. diced celery 1/2 green pepper. spinach. cheese. chopped parsley 1 clove garlic. Boil green beans in lightly salted water until tender. sugar 1 tsp. ------------------------ . bacon fat 2 c. Season with sugar. Place alternate layers of beans. dip mushrooms in butter and place on cookie sheet. chopped onion 2 tbsp. Bake in 350 degree oven for 15 minutes or until golden brown.Peel and cut carrots diagonally into 1/4 inch slices. pepper. green pepper. celery. stirring until sugar and salt are dissolved. 6-8 minutes. sour cream. salt (or less) 1/2 tsp. Parmesan cheese Mushrooms 4 tbsp. set aside.GREEN BEAN CASSEROLE 1 c. tomato sauce. When light brown. -----------------------998824 -. covered. pepper 1 bay leaf 1 tbsp. Remove bay leaf and garlic. canned tomatoes 1 c. salted water until crisp-tender. if desired) in a buttered casserole.) frozen spinach 1/2 c. wine vinegar.SPINACH MUSHROOMS 1 pkg. tomato sauce. Pour over warm carrots. stirring frequently. add tomatoes. Cook in boiling. crushed 1 1/2 lb. Serve with slotted spoon. Mix together cooked sausage. sour cream 1/4 c. at least 12 hours. Top with buttered crumbs and bake in preheated 325 degree oven for 25 minutes. drain. green beans. parsley and garlic. Refrigerate. French Grated sharp cheddar Buttered bread crumbs Bacon (optional) Saute onion in bacon fat. cheese (and bacon. drain. Jimmy Dean sausage 1 pkg. -----------------------998823 -. Stuff mushrooms. butter Dash red wine vinegar Cook sausage and spinach as directed on package. Melt butter. Combine remaining ingredients. Serves 6-8. Simmer for 30 minutes. (10 oz. tomato sauce 1 c.
add beaten egg. Meanwhile. blend together. saute about 3 minutes. add mushrooms. Set aside. leaving 1/4 inch of potato in skin. saute 3-5 minutes. saute onion and garlic until transparent. fresh mushrooms 1 lg.BAKED APPLE & CARROT CASSEROLE .998825 -.STUFFY ROOMS (OR STUFFED MUSHROOMS) 1 pkg. yellow onion 2 cloves garlic (diced) 8 oz. seasoned bread crumbs 2 tbsp. Microwave 2 minutes on #7 or medium high -. mushrooms 1 sm. add sour cream to potatoes and hand mash together. add the vermouth. grated Parmesan 1/4 c. add plenty of fresh-ground pepper. Add to saute mixture.stir and microwave 3 more minutes at same temperature. turn burner to medium high. mix together. until it's heated through. margarine Wash mushrooms and take off stems. add the cheddar and Gruyere cheese. fresh lobster meat (may substitute crabmeat) 2 scallions. in about 2 tablespoons butter. -----------------------998826 -. add the lobster mixture. Mix in sour cream. guyre or Swiss cheese 1/4 c. Parmesan cheese and bread crumbs. Chop up stems in food processor.LOBSTER STUFFED POTATO 6 baking potatoes 1/2 c. sprinkle with remaining Parmesan cheese. cheddar (white cheese) 1/4 c. lg. onion 1/4 c. Add margarine. sour cream 1 tbsp. Scoop out inside of potatoes. sour cream 1/2 c. vermouth Fresh ground black pepper 1 egg (beaten well) Bake potatoes for 45 minutes in 400 degree oven until tender. of fresh. Bake in 350 degree oven until golden brown. put in mixing bowl. cook until vermouth boils down. add scallions and 1/4 cup of Parmesan. Set aside. Chop up onion and add to bowl. Stuff potatoes with mixture. Meanwhile chop lobster meat into bite-size pieces. finely chopped 1 pt. about 15 minutes. Place in caps and microwave 7 minutes on #7 or medium high. -----------------------998827 -. In skillet. fresh Parmesan cheese 1/2 c.
-----------------------998829 -. the final rinsing will prevent the potatoes from sticking to the pan. at the home of Joel Robuchon's cousin. orange juice Place half the apples in greased 2 quart baking dish and cover with half the carrots. cooked carrot slices 1/2 c. flour Salt to taste 3/4 c. pour over potatoes. and these golden potatoes. who raises lambs and goats on a lovely little farm not far from Poitiers. 1 lb. the resulting flavor is deliciously rich. Bake at 350 degrees for approximately 30-45 minutes. Bake at 350 degrees for 45 minutes. Repeat layers and pour orange juice over top. goose fat (or clarified butter) 1 plump fresh garlic clove. Spread into 9 x 12 pan. At first I thought they'd been deep fried. use clarified butter. Select small potatoes of equal size. -----------------------998828 -.CRISPY SAUTEED POTATOES I first sampled these potatoes at a lunch in the Poitou region. salad from the garden. flour and salt and sprinkle half the mixture over the carrots. shredded cheddar cheese c. In this recipe. sm. Mix brown sugar.6 apples. The ideal fat for cooking potatoes in this manner is goose or duck fat. And be sure not to season the potatoes until they are thoroughly browned. so that they will cook quickly and evenly. so that the starch is eliminated. the potatoes should be peeled. minced Sea salt to taste . butter. melted can cream of mushroom soup (16 oz. cooked. a rustic civet (game stew). rinsed. But this method offers terrific flavor and considerably fewer calories. round red-skinned potatoes 1 tbsp. quartered. Mix corn flakes and 2 tablespoons butter. Lacking that. they tasted so rich and crunchy.POTATO CASSEROLE 1 1 1 1 1 2 1 (16 oz. peeled. We lunched on homemade quiche. corn flakes. and thinly sliced 2 c. or they will become soggy. Although the potatoes are cooked in only 1 tablespoon of fat. brown sugar 2 tbsp. then rinsed again.) container sour cream lb.) bag frozen hash brown potatoes stick of butter/margarine. melted Mix first 5 ingredients together. crumpled tbsp. Serves 6.
Cook until the potatoes are thoroughly browned and offer no resistance when pierced with a fork. -----------------------998832 -. season with salt. cut into lg. Stir to coat. salt.MARINATED MUSHROOMS & VEGETABLES 2/3 c. Add the garlic and cook for 1 minute more. Set aside. sliced 1 (16 oz. and dry thoroughly with a thick towel. Yield: 4 servings. heat the fat over moderately high heat. chunks 1/3 c. add the potatoes and brown thoroughly on one side before tossing to brown another side. add all ingredients. Makes about 8 servings. but do not allow it to burn. Garnish. -----------------------998830 -. Bake. chopped onion 2 cloves garlic. Rinse again in several changes of cold water. (7 cups) CASSEROLE) . uncovered. discard bag. 40 minutes or until potatoes are tender and golden brown. and serve immediately. with chopped parsley. 10 minutes. oregano 1/4 tsp. halved 1 c.1. sliced celery 1/4 c. Empty potatoes into shallow baking or roasting pan. 2. drained 1 (14 oz.BROCS OF LUCK! (BROCCOLI Drain and serve. Close bag and shake until potatoes are evenly coated.) can artichoke hearts. chopped pimiento Simmer.ONION ROASTED POTATOES 1 env. basil. drained and quartered 1 c. In a large skillet. each: sugar. minced 1 tsp. ripe pitted olives. When hot. fresh mushrooms. and quarter the potatoes. all-purpose potatoes. vinegar 2/3 c. Be patient and resist the urge to intervene. 8 oz. if desired. about 15 minutes in all.) can carrots. rinse. olive or vegetable oil Preheat oven to 450 degrees. In large plastic bag. Transfer the potatoes to a serving bowl. pepper Combine in saucepan. cover and chill several hours. Peel. bring to boil. oil 1/4 c. Lipton onion recipe soup mix 2 lb. stirring occasionally. -----------------------998831 -.
flour 1/2 c. Stir in Cheez Whiz and take off heat.2 pkgs. butter 2 tbsp. Put in greased baking dish and sprinkle with crackers. chopped onion 6 tbsp. crushed Ritz crackers Saute onion in butter. ------------------------ . Stir in flour and water and keep stirring until thickened. Bake in 325 degree oven for 40 to 45 minutes. jar of Cheez Whiz 1/2 c. Add eggs and stir in gently. Or you can refrigerate and bake later for 1 hour at 325 degrees. well beaten 1 sm. frozen chopped broccoli. of water 1/4 c. Stir drained broccoli into sauce. thawed and drained 3 eggs.
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