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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
sliced cucumbers 1 green pepper. unpeeled. cider vinegar Bring to boil and pour over rings. 20 c. chopped 1 c. alum 1 sm. 2 c. (13 or 16 oz. butter 1 pt. celery seed 2 c. Like Red Apple Rings. water Peel. Mix cucumbers in this.SPECTACULAR SWEET CORN Eat immediately. water 1 pkg. Pour cold water over rings and soak 3 hours. Drain and add: 1 c. covered in 1 inch boiling salted water 12 to 15 minutes or until tender. -----------------------998536 -. onion slices Mix together the following and pour over cucumber mixture: 2 tbsp. fresh cut sweet corn 1/2 lb. Cook. Makes 4 servings. drain. vinegar 1 tbsp. Keep refrigerated. cider vinegar 1 tbsp. -----------------------998537 -.Cut 2 unpared medium zucchini lengthwise in half. cucumbers 2 c. Brush with melted butter and sprinkle with dill weed. 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. sugar 1 c. heat everything and put into jars.REFRIGERATOR CUCUMBERS 7 c. Let stand 24 hours. Put: 2 c. Drain rings and wash in cool water. On 4th morning. Heat and simmer 2 hours. slice and core cucumbers. delime 8 1/2 qts. canning salt Pack in jars and store in refrigerator. -----------------------998535 -. Put lid on pan and let set overnight. sugar 8 sticks cinnamon Drain. half and half .RED HOT CUCUMBERS 2 gal.) red hots 10 c.
Put corn in large roaster. Bake at 200 Pour over 8 cups popped popcorn. -----------------------998541 -. salad oil 1/4 c. butter c. if desired. Put handful of salt over top. drain. When cool. Fill jars with boiling water. heat corn and add salt and a bit of sugar.SOUR CREAM CUCUMBER . enough to cover. Cover. Remove from oven and cool down by placing roaster in the sink filled with ice water. peeled and sliced 1 tsp. degrees for 1 hour.CANNED GREEN TOMATOES Slice green tomatoes and put in crock. To serve. dark corn syrup tsp. spooning dressing over a few times. Drain off dressing and pass with tomatoes. -----------------------998538 -. -----------------------998540 -. Cook 1 hour stirring every 15 minutes. crushed 1/4 c. Pour boiling water over. chill 3 hours. -----------------------998539 -. tarragon vinegar Place tomatoes in bowl. dried thyme or marjoram. snipped chives 2/3 c. Let stand 1 hour or longer. sugar c. salt Toss gently to coat corn. pour over. salt 1/4 tsp. Combine oil and vinegar.HERBED TOMATOES 6 ripe tomatoes. finely snipped parsley 1/4 c. sprinkle with seasonings and herbs.CRACKLY CORN 1 1/4 1/2 1/2 1/2 c. Drain. package and freeze as soon as possible. Place in a 325 degree oven. vanilla tsp. Pack in jars. Remove from heat. Add the butter and the half and half. freshly ground pepper 1/2 tsp. Cold pack until water starts to bubble inside jars.
1/4 c. Water bath for 30 minutes until sealed. Batter green tomatoes in cornmeal or flour (your choice). -----------------------998544 -. sour cream 1 tsp.FRESH CUCUMBERS WITH SOUR CREAM 1 c. mayonnaise 1 tsp.CANNED GREEN TOMATOES Green tomatoes Boiling water Salt Wash as many green tomatoes as you want to can. 1 teaspoon for quart jars). 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. for plain greens or sliced tomatoes. To Cook: Open jar and discard liquid. Peel and slice cucumbers and add to mixture. Mix next 4 ingredients to taste. Fold in 3 cups chopped cucumbers. salt Cucumbers . cucumbers Mix mayonnaise (NOT salad dressing) and vinegar. Slice and place in sterile wide mouth jars. Let cucumbers marinate for at least 2 hours before serving. vinegar Salt Pepper Garlic powder Onion powder 3 lg. crushed celery seed Chopped dill Chopped cucumbers Chill when time to serve. place in hot oil and fry until golden brown. Cover with boiling water. -----------------------998542 -. -----------------------998543 -.
Pour over onions and cucumbers. each mustard & celery seed Pour over cold cukes and store in covered jar in refrigerator. sliced onions 1 tbsp. salt Mix and refrigerate overnight. Use as wanted. sliced (don't peel) 6 med. to five days.In bottom of each jar place grape leaf dill. sliced onions 2 c. Keep in refrigerator. -----------------------998545 -. 1 c. Stir until sugar is dissolved. salt 5 c.REFRIGERATOR CUKES 4 c. salt Mix together sugar. onions. turmeric . vinegar and salt. mustard seed 1 1/2 tsp. celery seed 2 tbsp. sugar 1 c. drain. -----------------------998546 -. vinegar 1/2 tsp. garlic and salt. sliced cucumbers 1 c. Screw on lids tight. sliced thin 1 clove garlic 1 green pepper 1 red pepper Crushed ice 1/2 c.CUCUMBERS Ready in three 6 c. sugar 1/2 c. When cold. put in refrigerator. white sugar 3 c. Fill jar with slices or strips of firm cucumbers.ICED CUCUMBERS 4 qts. cukes 1 green pepper 1/2 c. vinegar 1 1/2 tsp. cucumbers. May use in 3-4 days. Put in a glass jar. -----------------------998547 -. Fill jar with boiling water. vinegar 1 tbsp.
to eat after a day or two.REFRIGERATOR CUCUMBERS 7 c. Let stand for several hours in refrigerator. When covered with marinade this keeps well for 2 weeks covered in refrigerator. Salt on both sides and let sit for 30 minutes. garlic. drain. turmeric. vinegar. -----------------------998548 -. Add crushed ice and 1/2 cup salt. water 3/4 c. Cover lightly with cheese cloth. Or make marinated sun dried tomatoes by placing tomatoes in jars . about 1/4 inch thick. sliced onions 1 tsp. Drain and add 1 very thinly sliced large onion. Let stand in refrigerator for a few hours (or a few days). Slice very thin into a large bowl. salt 1 tsp. -----------------------998549 -. mustard seed. Cover with salted water (a teaspoon or so to amount of water needed to cover). sugar 1 c. let stand 3 hours. chopped green pepper 1 c.SWEET SOUR CUCUMBERS Ready Peel 2 large cucumbers. Cover with the following marinade: 1 1/2 c. onions. white vinegar 3/4 c. Put sugar. stir up good. May be kept in refrigerator for weeks. celery seed on to boil. -----------------------998550 -. Lay on foil covered baking sheets. Put in glass serving dish and sprinkle with fresh parsley. Store in jars in a cool pantry. green and red peppers together. turning occasionally until desired dryness is achieved. brown or white vinegar Put all of the ingredients into a large glass jar and stir until juicy. Rinse. drain good. sliced cucumbers (may be peeled or not peeled) 1 c. Seal up in sterilized jars and lids. Slice horizontally. At serving time. After 3 hours. Place in sun for several hours. salt Combine 4 marinade ingredients and pour over vegetables.SUN DRIED TOMATOES Wash and stem ripened tomatoes. celery seed 2 c. Run the tines of a fork lengthwise down each cucumber so that you make little grooves all along the circumference. sugar 1/2 tsp.Put cucumbers. add top ingredients and boil until cucumber slices are transparent.
Bake covered for 1 1/2 to 2 hours in oven at 350 degrees. ground turkey 1 sm.) can tomato sauce 1/2 c. garlic. set aside. salt 1/2 tsp. -----------------------998551 -. raw rice 1 cabbage (about 2 lb. onion. -----------------------998552 -. This will look like Italian lasagna. Low in fat. cut or grate cheese. diced 1 clove garlic 1 #2 can whole tomatoes Butter flavor Pam Brown ground turkey and drain.SUN DRIED TOMATOES WITH BASIL & PASTA . onion. Reduce heat and simmer until liquid begins to thicken. then tomatoes and bring to a rapid boil. layer 1/2 meat mixture. Fry in small amount of light oil. -----------------------998553 -. Saute vegetables in butter flavor Pam on very low heat. garlic and basil and 3 tablespoons vinegar per quart. set aside. ground beef 1 lg. Serve over toast. chopped 6 tsp.GROUND TURKEY WITH TOMATOES 1 lb. can Rotel tomatoes with green chives 1 (8 oz. Add sauteed vegetables to turkey. Intensely flavorful.). Shred cabbage. Can be frozen. Mix together all fried ingredients (first 7) and tomatoes and rice mixture real well. and rice) together thoroughly in a bowl and set aside. tomato sauce. In buttered 9x13x2 inch pan. chopped 1/2 bell pepper. When completed. remove from fire and set aside. chopped 1 tsp. pasta or rice.SPICY CABBAGE 1 lb. diced 1 sm. Enjoy. Mix the next 3 ingredients (tomatoes. Also can be moistened to make sandwiches. Cover pan well with aluminum foil. 1/2 cabbage and 1/2 cheese. oregano 18 oz. Makes 8 to 10 servings. pepper 1/2 tsp. grated American or Cheddar cheese Fry together first 7 ingredients after mixing them well together. shredded 1 c. dried tomatoes add snap to salads and breads.with olive oil. ending with cheese. bell pepper. Repeat layer.
Pit and slice olives. Heat tomatoes and olives together in separate skillet. olive oil 1 tbsp. pasta Mix tomatoes. sun dried tomatoes. butter 1/2 lb. Brie cheese. chopped 8 oz. olive oil and vinegar. uncooked grits 4 c. Cook pasta.BAKED GARLIC CHEESE GRITS 1 c. 3-4 seconds. olive oil 2 to 4 cloves garlic.PENNE WITH BASIL. greased casserole dish. slivered with oil 1/3 c. Stir and keep warm on stove. Cook penne in boiling water. -----------------------998554 -. Serve with freshly ground pepper and grated cheese. Slice plum tomatoes lengthwise in 1/8 inch pieces. Mash cheese into sauce. garlic and basil. pressed 1 c. Toss tomatoes and olives in with penne mixture. Process until smooth. sharp cheese. drain. water 1 tbsp. Bake in 350 degree oven for 20 minutes. peeled 1 tbsp. ------------------------ . -----------------------998555 -.8 oz. salt 1/2 c. oil. fresh basil. salt cured olives (black) 1 bunch fresh basil 3 cloves fresh garlic. Worcestershire sauce 2 or 2 shakes garlic powder Cook grits in salted water. penne pasta 8 plum tomatoes 1/2 c. Place them in a food processor with garlic. sliced Kalamata olives (optional) 1 lb. when done. Let sit at room temperature for about 3 hours. chopped 1/4 c. add remaining ingredients. grated 2 tbsp. Add basil mixture to penne. Toss with sauce while pasta is hot. balsamic vinegar Wash and dry basil leaves. PLUM TOMATOES & SALT CURED OLIVES Pour into 1 lb. Cook over medium heat 3 minutes. Add olives. rind removed.
Boil until barely tender when tested with a fork. vinegar. -----------------------998557 -. olive oil 1/2 c. 3. margherita (narrow rippled noodles) 1 tbsp.ZITI WITH SUN-DRIED TOMATOES WITH MOZZARELLA 2 c. With a skimmer or slotted spoon. combine tomatoes. chopped tomatoes 1/4 c. rinse under cold water and drain well. first course. oregano 8 oz. being sure each piece is well coated. dry bread crumbs 1 tsp. 1 teaspoon salt and pepper. . In large bowl. Toss to blend. combine flour. Mozzarella. pepper 1 clove crushed garlic 1/4 tsp. pepper. bread crumbs. Easy to prepare and satisfying for the heartiest appetite! Serves 4. chicken broth. salt 1/2 c. salt 1/2 tsp. Break or cut into 1 inch pieces. garlic and oregano. Add pasta. heated (see note) 1/2 c.998556 -. Bring 6 quarts of water to a boil. Reserve liquid for cooking pasta. main course. red wine vinegar 1/4 tsp. minced Italian parsley leaves (garnish) Freshly grated Romano cheese (for serving) 1. ziti 1 c. 2. freshly milled black pepper 1/2 c. heads cauliflower (about 3 lbs. Remove florets from cauliflower. In a shallow bowl. salt 1/4 tsp. Mozzarella. Wash thoroughly in lukewarm water. sun-dried tomatoes and basil. freshly grated Romano cheese 2 tsp. transfer florets to a colander. Dredge florets in flour mixture. olive oil 4 cloves garlic. Cook pasta. diced 6 sun-dried tomatoes. oil. including about 1 inch of stem. drain in colander and set aside. Add 1 tablespoon salt and the cauliflower florets. 1 lg or 2 sm. salt.) 1 tbsp. olive oil 1 tbsp. about 5 minutes.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. Serves 6. minced 2 tbsp. chopped basil Serves 4. wondra flour 1/2 c. thinly sliced 1 lb.
water 1 tsp. Place 1/4 cup brown sugar in each half of squash and then place a patty of sausage on top of the brown sugar. add vinegar and water to cover cucumbers. or until tender. transfer to a bowl containing 1 tablespoon olive oil and toss quickly. discard. Place on a muffin pan (cut side up). dill. 6. return water in which cauliflower was cooked to a boil. Drain pasta in a large colander. chopped dill or dill seed 1 1/2 tsp. 4. the cauliflower and pasta must be done at the same time so that the florets will still be crispy when tossed with the pasta. In a 12 inch skillet. remove garlic and drain on paper towel. Spoon remaining cauliflower on top and garnish with minced parsley.CUCUMBERS IN SOUR CREAM 4 med. set aside. In a small bowl combine sour cream.SQUASH . don't be concerned if florets break apart while frying. -----------------------998560 -. Mix half of the cauliflower and any of the browned fragments stuck to the bottom of the pan with the pasta. cucumbers. Scoop out the shells and mix with melted brown sugar. heated chicken broth and Romano cheese. salt 3/4 c. thinly sliced 3/4 c. Meanwhile. sugar and pepper. Drain. Add garlic. sour cream (dairy) 1 tsp. (If you are not a garlic lover. turning with spatula.ACORN SQUASH 2 acorn squash 1 c. scoop out seeds.) Place florets in pan and saute' over medium heat. Cut squash in half. toss well again. With a slotted spoon. sugar dash of pepper Place cucumbers in medium bowl. remove 1/2 cup of the pasta water before draining and substitute for broth. vinegar 1 c. -----------------------998559 -. sausage Heat oven to 350 degrees. -----------------------998558 -. serve with sausage. Add sauteed garlic.Arrange in a single layer on a large platter. 5. turn heat to low and saute' until lightly golden. pressing the garlic flat in pan with the back of a wooden spoon. Cook for 30-45 minutes. heat 1/2 cup olive oil over medium heat until haze forms. until golden and crisp on all sides. brown sugar 1 lb. Sprinkle with salt. Stir into cucumbers. Serve immediately or refrigerate. Add pasta and cook until al dente. Note: If you do not have chicken broth. Let stand 30 minutes. Serve immediately with additional grated Romano cheese.
CREAMED CUCUMBERS . fried --DRESSING:-3/4 c. chiles. Drain and squeeze out excess water. Add salt and pepper. grated cheese 1/2 lb.Squash Canned corn Small can green chiles 1/4 lb. thinly sliced Peel and slice cucumbers and onions. red onion. -----------------------998561 -. Add crisp bacon and dressing to chilled mixture. Mix dressing and refrigerate. Refrigerate. and cheese to squash. vinegar 2 tbsp. Velveeta cheese Salt and pepper Cut squash into slices and boil until tender. Cut bacon when ready to serve. bacon. cucumbers 1/2 c. Soak in salt water for 1/2 hour. Pour over cucumbers.CREAMED CUCUMBERS 2 med. artificial sweetener Cut broccoli and cauliflower into small pieces and combine with onion and cheese. Sedan -----------------------998562 -. sugar 1 med. onion. diced 1 c. Mix other ingredients.BROCCOLI . sweet cream 1/3 c. Stir on medium heat until cheese melts. wine vinegar 1/4 c. salad dressing 3 tbsp. -----------------------998563 -. or 3 pkgs.CAULIFLOWER 1 head broccoli 1 head cauliflower 1 med. Chop chiles and add corn.
then add sugar. evaporated milk 1/4 c. vinegar and ground pepper. 2 tsp. Chill and serve. sliced 1 lg. if desired . to taste 3 tbsp.CUCUMBERS IN SOUR CREAM 2 cucumbers. cucumbers sour cream sugar finely chopped chives chopped dill. cucumbers 2 tbsp. sliced & separated in rings 1 pt. lemon juice 3/4 c.2 sliced cucumbers 1 c. Then add sour cream by spoonfuls. Mix remaining ingredients and pour over cucumber slices. Pour over cucumbers and stir until mixed. and sour cream until smooth. Mix well. salt 4 tbsp. -----------------------998564 -. vinegar Salt and pepper. lemon juice. onion. Add salt. sour cream 4 tbsp. vinegar. so you are draining off accumulated salty water.POLISH CUCUMBERS IN SOUR CREAM 2 lg. sugar 4 tbsp. Cover and set in refrigerator for at least 1 hour (or up to 24 hours).CUCUMBERS IN SOUR CREAM 6 lg. When cucumbers are well drained. Then take cheese cloth or cloth napkin and squeeze handfuls of cucumber in it. -----------------------998566 -. vinegar Ground pepper to taste 1 c. -----------------------998565 -. Serves 4 to 6. vinegar 2 tbsp. sour cream Slice cucumbers very thinly. Serves 2 or 3. 1 tsp. 1 tsp. 1/2 c. Mix lightly otherwise it gets too foamy. Better if refrigerated and hour or more. sugar Beat eggs. sugar Peel cucumbers leaving some green.
sugar Salt & pepper Squeeze cucumbers to get liquid out. chives. pepper 2 tbsp. sour cream 2 tbsp. cider vinegar . Better to mix ahead of your meal.CAULIFLOWER TOSS 3 slices bacon --DRESSING:-1/2 c. Chill. and add sour cream. sliced thin 1 c. Place in refrigerator for half hour to chill.CREAMED CUCUMBERS 2 cucumbers. -----------------------998567 -. Drain and plunge cucumbers into ice water. Then mix with sour cream mixture.1 tsp. mix together. pepper. salted About 1 glass sour cream 1 tbsp. Cover with boiling water. mayonnaise 2 tbsp. vinegar 1/2 tsp. Add a little lemon juice or vinegar. sugar 1/8 tsp. dill then salt cucumbers. Serve very cold. Mix sour cream with sugar. Let stand a few minutes.BROCCOLI . salt 1 tsp.CUCUMBERS IN SOUR CREAM 3 lg. Slice onions thin. -----------------------998568 -. sliced thin. well. sugar 1 tbsp. sliced thin 1 Bermuda onion. Cool Whip. thawed Slice cucumbers and onions. salt Dash of pepper A little lemon juice or vinegar Peel and slice cucumbers very thin. cucumbers. Combine remaining ingredients and gently mix with cucumber and onion slices. then drain again. vinegar 3 tbsp. -----------------------998569 -. let stand for 20 minutes.
Place in a bowl and submerge in the following sultry sauce: Mix: 3/4 c. Slice 1 large green pepper into strips and slice 1 red onion into rings. Allow to cool. Makes 4 to 6 servings. add to spinach. broccoli florets 1/2 c. combine all salad ingredients and crumbled bacon. ------------------------ . Just before serving. then crumble. black pepper 1/4 c. pour over the tomatoes. sunflower seeds. -----------------------998571 -. shelled In small frying pan. Tomatoes given the above treatment will mark time in the refrigerator quite happily for several days without the cucumber.SPINACH 1 lb. blend all dressing ingredients with wire whisk. set aside. Chop very fine. Add vinegar to taste. vinegar 1 1/2 c. raisins 1/4 c. add 1 peeled and sliced cucumber. salt 4 1/2 tsp. red pepper 1/8 tsp. toss lightly to coat. Pour dressing over salad mixture. Meanwhile. cold water Place over heat and bring to a boil. In large bowl. mustard seed 1/2 tsp. sliced 1/4 c. one teaspoon at a time. Add slivered Parmesan cheese (do not use grated Parmesan cheese unless necessary).FIRE AND ICE TOMATOES Skin and quarter 6 large ripe and firm tomatoes. in small bowl. Cool. spinach 4 or 5 fresh mushrooms Slivered Parmesan cheese Virgin olive oil Garlic red wine vinegar Wash and drain spinach. green onions. cauliflower florets 2 c. -----------------------998570 -. Add olive oil.--SALAD:-2 c. While still hot. toss lightly. cook bacon until crisp. then boil furiously for only 1 minute. celery salt 1 1/2 tsp. tossing until spinach looks wet. sugar 1/8 tsp. of course. Serve as a relish or side dish. Serve at once. Slice mushrooms very thin.
unpeeled or you can use regular cucumbers 1 c. sugar 1 pt. sliced red onion rings 1/2 c. Add 2 cups broth or 2 bouillon cubes dissolved in water. vinegar 1/2 tsp. pieces Saute 1 medium sized onion in 3 tablespoons olive oil or cooking oil. dried chopped onions Dash of pepper Pour over cucumbers and refrigerate 30 minutes. about 45 minutes. zucchini. Add onion rings and remaining vegetables. sour cream 1 tbsp. halved 1/2 c. Simmer until tender. Refrigerate. Combine sugar. sprinkle with 1 teaspoon salt. -----------------------998576 -. Let stand 30 minutes.ZUCCHINI BISQUE 1 lb. chopped chives 1 tbsp. cut into chunks or sm. vinegar 1 to 2 drops Tabasco 2 tbsp. Two carrots cut up may be cooked with zucchini. Combine: 1/2 c. Add 1/2 teaspoon salt to cucumbers. Blend in food processor or blender until smooth. NOTE: The longer it stands. celery seed 1/2 c. Let stand 1 hour. Pour over cucumbers. green pepper rings (optional) Slice cucumbers thin. vinegar and celery seed. Serve hot or cold with a dollop of plain yogurt or sour cream. Add 1/4 to 1/2 teaspoon curry powder.998573 -.JAPANESE CUCUMBERS . Then drain off the accumulated water. -----------------------998574 -.CUCUMBER IN SOUR CREAM Thinly slice 1 large cucumber. the better it is!! It's very colorful also! -----------------------998575 -.ENGLISH CUCUMBERS 2 English cucumbers. Cool. Add zucchini pieces and saute until coated with oil. cherry tomatoes.
butternut squash. chopped 2 tsp. butter 6 scallions. green pepper. vegetable oil 1/2 c. cut in pieces --SALAD DRESSING:-1 1/4 c. finely chopped 1/4 c. minced 1 sm. fresh parsley. Soak in salt water for about an hour. seeded. chicken broth . firm cucumbers 1 med. Mix sugar and rice vinegar together until sugar is dissolved. -----------------------998578 -. fresh lemon juice 1 1/2 tsp. -----------------------998577 -. chopped fresh basil or 1/2 tsp. jicama. cubed 1 smoked ham hock 1 can (14 oz. paprika 1/2 tsp. salt 1/2 tsp. Pour over cucumbers in a screw-top jar and refrigerate. cut in pieces 1/2 c.) plum tomatoes 4 c. rinse and drain thoroughly. apple cider vinegar 1 tbsp. sugar 1/2 c. golden raisins 1/2 c. unsalted 1 sm. confectioners sugar 1/4 c. ground ginger Adapted from California fresh. Japanese rice vinegar Slice cucumbers. onion and celery very thin. dry mustard 1 1/2 tsp. dry roasted peanuts. finely chopped 1 clove garlic.PALATABLE SPINACH 2 bunches spinach. torn 1/2 lb. dried 2 lbs. onion 2 ribs celery 1/2 c. well rinsed & dried. NOTE: Japanese rice vinegar must be used. Will keep for several weeks.3 med. peeled. cut in pieces. bacon. fried & crumbled 2 red apples.CURRIED WINTER SQUASH BISQUE 2 tbsp.
4. crushed 1 tsp. ground allspice 1/4 tsp. cover.) -----------------------998580 -. Let stand at room temperature at least 20 minutes before serving. chopped 1 clove of garlic. parsley and basil. pour over tomatoes. (Any left over? Chill and serve the next day. Heat to boiling. Remove ham bone. prepared mustard Cut out stem ends from tomatoes. Shake well. salt. Add scallions. pepper 1/4 c. Serves 6 to 8. stirring occasionally.TOMATOES LUTECE 8 firm ripe tomatoes. Add ham bone.1/2 tsp. Add squash. Cook 5 minutes. curry powder Salt & pepper 1 c. Simmer covered 1 hour or until vegetables are soft. slice each tomato crosswise into 1/2 inch thick slices. olive oil or salad oil 2 tbsp. fresh dill. allspice.hot liquid will expand. peeled. chopped 2 sm. Combine remaining ingredients in small jar. parsley. sugar 1/4 tsp. plain yogurt . peeled 1/4 c. tomatoes and broth. Reform into tomato shape again and place in shallow serving dish. being careful . green pepper. 2. Reduce heat.) 1/3 c. ground mace Pinch of fresh grated nutmeg 2 tsp. salt 1 tsp. or to taste 1/2 c. firmly packed 6 green onions with tops. toss to coat. Puree soup in batches in a blender. 3. of milk (optional) 1. Cook 2 minutes.CUCUMBER VICHYSSOISE 3 med. Cover lightly. watercress leaves. tarragon vinegar or cider vinegar 2 tsp. Stir in curry powder and milk. if desired.) 4 1/2 c. or to taste 3/4 tsp. Melt butter in a large saucepan over medium low heat. baking potatoes (about 2 lbs. sugar. or 3 regular cucumbers. mace and nutmeg. coarsely chopped (about 3/4 c. Add garlic. peeled & seeded (about 2 1/4 pound) 1 tsp. chicken broth 1 1/2 c. -----------------------998579 -. hothouse or European cucumbers.
-----------------------998582 -. partially covered. Add 1/2 cup of the broth and process until smooth. sour cream 1 tbsp. Refrigerated until chilled.Plain yogurt and fresh chopped dill for garnish Peel and chop the potatoes into 1/2 inch pieces. chop green onions and dill until minced. Then 6 cucumbers Salt 2 onions 1 c. potatoes and watercress to a boil. Reduce heat and simmer. chopped (optional) Mix all the ingredients. stir in remaining broth. In the morning. (Usually you don't need to add more). Meanwhile. add to processor and process until pureed. vinegar 1 tbsp. grated 2-3 tsp. In a deep saucepan. about 1 minute. drain water out of bowl. Scrape down sides and process until smooth. chopped walnuts Salt & pepper to taste Dash of garlic powder or 1 clove garlic. Slice thin and layer into a bowl. Dry completely with paper towels. in a food processor fitted with the metal blade. yogurt 2 lg. lemon juice (I use fresh) 1 tbsp. sugar Score and peel cucumbers. ------------------------ . Serve chilled. Another recipe from one of my favorite cook books "Easy entertaining with Marlene Sorosky". 15 to 20 minutes. seasonings and yogurt. sprinkling salt between each layer. Serves 8. Taste cucumbers. Add to sour cream mixture and chill before eating. Add more salt if needed. Coarsely chop cucumber. bring chicken broth. over moderate heat until soft. cucumbers.PERSIAN YOGURT & CUCUMBER 1 lb. garnishing each serving with a dollop of yogurt and a sprinkling of chopped dill. dried mint 2 oz. Let sit overnight. Transfer to a large nonaluminum bowl.SOUR CREAM CUCUMBERS Let it sit in refrigerator for 1 hour or more. serve. use a slotted spoon to transfer them and watercress to same food processor work bowl. -----------------------998581 -. Remove to bowl with cucumber. When potatoes are tender.
Toss gently.OVERNIGHT CABBAGE 1 lg. Cover and chill overnight. Combine cauliflower. Set aside. chopped 1/2 green pepper.4 oz. wash thoroughly. mix well and pour over vegetables. Combine remaining ingredients. Mix vinegar. cabbage head. slice as thinly as possible. vinegar Remove outer green leaves of cauliflower and break into flowerets. Then squeeze them tightly. jar pimentos. sugar 1 tbsp. ("Salad shooter" is great!). sugar. Trim off large leaves of broccoli. and refrigerate overnight. grated 1 sm. celery seed 1 tbsp. shredded 1 lg. salt Stir sugar and vinegar together until dissolved. Remove stalks. sugar per qt. buttermilk salad dressing mix 2 tbsp. Reserve stalks for use in other recipes. chopped 3/4 to 1 c. jar Dried dill weed Peel cucumbers. mustard seed 1 tbsp.DILLED CUCUMBERS (FINNISH RECIPE) Mix all ingredients together Cucumbers Salt 1/2 c. -----------------------998585 -. pepper per qt. and pepper. white vinegar per qt. Put a handful in jar. sugar 2 tbsp.BROCCOLI TOSS 1 lg. let them set in a bowl until they draw water out. tossing gently. Sprinkle with salt. grated 1 1/2 c. Then more cucumbers. mayonnaise 1/2 (1.CAULIFLOWER . jar 1/4 tsp. mix.) pkg. -----------------------998584 -. Stick . jar cukes 2 tsp.998583 -. head cauliflower 1 bunch fresh broccoli 1 bunch green onions. etc. white vinegar 2 c. Pour over cukes in jar. then a sprinkle of dill. onion. separate into flowerets and wash thoroughly. broccoli and onion.
in 2 quart saucepan melt 3 tablespoons butter over medium heat. time. stir in flour until smooth and bubbly (1 minute). Bake 30 minutes. stirring occasionally. -----------------------998587 -. Stir in cream. butter 2 c. stirring occasionally. uncovered. onions.a knife through to mix vinegar with cucumbers.) shredded sharp Cheddar cheese 1/3 c. butter 3 tbsp. Grease 1-quart casserole.) sliced 1/8" zucchini 1 c. continue cooking over low heat until cheese is melted. Return to a boil. salt (optional) 1 c. Serves 4. 2 to 4 minutes or until thickened. beaten 1/8 tsp. flour 10 3/4 oz. Pour into prepared casserole.GARDEN ZUCCHINI BISQUE 2 tbsp. stir in grits and salt. Cook over medium heat. water 1/2 c. reduce heat. until soup is thickened (5-7 minutes). whipping cream Pinch of pepper In 3 quart saucepan melt 2 tablespoons butter. (1 med.) -----------------------998586 -. can chicken broth 1/4 c. margarine or butter 1 egg. enriched white hominy quick grits 1/4 tsp. pepper and zucchini mixture. (4 oz.) chopped onion 1/4 c. continue cooking. Add chicken broth. Stir in remaining ingredients. sliced green onions 1/4 c. Continue cooking until heated through (5-6 minutes). liquid red pepper sauce Heat oven to 350 degrees.GRITS AND GREEN ONION BAKE Refrigerate.VELVET ACORN SQUASH BISQUE . -----------------------998588 -. mushrooms and parsley. Cook. add zucchini. (Keeps a long 2 c. Meanwhile. sliced 1/4 mushrooms 1/2 c. (2 med. fresh parsley 3 tbsp. Bring water to a boil in heavy saucepan. stirring occasionally until vegetables are crisply tender (6-8 minutes).
to taste 2 acorn squash. The most delicate stomachs will bless you. chopped chives. Taste for seasoning and reheat. Cover with boiling water and let stand 20 minutes. optional 1 tsp. carrot. peeled & cubed 1/2 c. -----------------------998589 -. milk 1 c. Serves 4 to 6. optional but very good Or 1 tsp. for cucumbers prepared in this way become easily digestible.3 tbsp. onion. covered. Mix sour cream with sugar. stirring often. carrot. sugar Dash of pepper Lemon juice or vinegar Peel and slice cucumbers very thin. Sprinkle each serving with cayenne pepper. butter 1 c. -----------------------998590 -. over low heat for about 25 minutes or until all the vegetables are tender. potatoes. Let stand a minute. Add the onion. peeled & cubed 4 c. strong chicken broth 1/2 c. sliced in thin rings 2/3 c.CUCUMBER IN SOUR CREAM 3 cucumbers pared and sliced thin 1 lg. cream Cayenne pepper Melt the butter in a saucepan. sour cream 1 tsp. finely chopped Salt & white pepper. salt and white pepper. cucumbers Boiling water to cover 1/2 c. Serve cold. Cook over low heat until soft. Drain and plunge cucumbers into cold water. Pour in the chicken broth and simmer. chopped dill. then drain again and set in refrigerator for half an hour. salt 2 tsp. onion. Correct the tartness with lemon juice or vinegar. Stir in the cream and milk. white vinegar 4 tbsp. sugar Salt to taste . Salt cucumbers well and combine with sour cream mixture. Return to stove. Puree in blender. grated 2 med.CUCUMBERS IN SOUR CREAM 2 lg. pepper and either of the optional ingredients. Add the potatoes and squash.
when ready to serve. Add 1 cup ice cubes. -----------------------998591 -. sour cream 1 (#202) can crushed pineapple 1 lb. water 1 c. Chill until set. cucumbers 1 lbs. Mix together vinegar. water. drain thoroughly and add sour cream.CUCUMBER. Drain and add other vegetables. Pour in 9"x13" pan. minced dried onion 1/4 tsp. strawberry halves --DRESSING:-1/2 c.HAWAIIAN CABBAGE 2 sm. sugar and vegetable oil. -----------------------998592 -. Creighton -----------------------998593 -.STRAWBERRY SPINACH 2 bunches spinach. sesame seed 1 tbsp. Add remaining ingredients.Combine above. finely shredded cabbage Dissolve the Jello and gelatin in 1 1/2 cups boiling water. onions. bell peppers 1 lbs. TOMATO. poppy seed 1 1/2 tsp. marinate 4 hours or overnight in refrigerator. Knox gelatin 1 tbsp. boxes lemon Jello 1 env. Add lemon juice and chill until partially set. paprika 1/2 c. BELL PEPPER AND ONION 5 lbs. sliced 2 tbsp. soak overnight in ice cold water. tomatoes. oil . vinegar 1 1/2 pts. diced 1 lbs. and pour over the vegetables. cleaned 1 pt. vegetable oil Peel and slice cucumbers. sugar 2 tbsp. salt 1 1/2 pts. sugar 1/2 c. lemon juice 1 c.
Add pasta and boil until tender but still firm.PASTA WITH TOMATOES AND BASIL Toss lightly with 4 lg. Fill in with cottage cheese. about 8 to 10 minutes. plus 1 tbsp. Set cherry tomato on top. Brie. Combine tomatoes. Sprinkle with parsley and chives. Worcestershire sauce 1/2 c. spinach and strawberries. passing with pepper mill and grated Parmesan cheese (optional). peeled and finely minced 1 c. Brie cheese. cut into strips 3 garlic cloves (or less to taste).allow to stand a few hours in refrigerator. -----------------------998594 -. high-quality olive oil 2 1/2 tsp. garlic. Scoop out insides. basil. 3.TOMATOES VINAIGRETTE . Prepare at least 2 hours before serving and set aside. freshly ground black pepper 1 1/2 lbs.1/4 tsp. at room temperature. cider vinegar Mix dressing . cucumbers Cherry tomatoes Cottage cheese Parsley and chives 3 prepared sandwich salads of your choice Cut cucumber lengthwise. salt 1/2 tsp. Serve at once. Bring 6 quarts of water to a boil in a large pot.CUCUMBER SPLIT 4 sm. 1 cup olive oil. (4 to 6 servings) -----------------------998595 -. covered. Scoop small ball of each salad and place in cucumber boat. Drain pasta and immediately toss with the tomato sauce. 1/2 teaspoon salt and the pepper in a large serving bowl. rind removed. 2. cleaned fresh basil leaves. ripe tomatoes. Add 1 tablespoon of olive oil and remaining salt. dry pasta (linguine is preferred) Freshly grated Parmesan cheese (optional) 1. cut into 1/2 inch cubes 1 lb. -----------------------998596 -. torn into irregular pieces 1 c.
tomatoes 6 tbsp. sliced thin . Makes 4 to 6 servings. onions. chopped onion 1/4 tsp. diced 1 qt. olive oil 2 tbsp. vinegar. Sprinkle with parsley. basil and pepper. cucumbers. salt. Good with hot dog. crushed 6 tbsp. -----------------------998597 -. chopped dill pickle Dash of pepper 2 tbsp. salt 2 tbsp. -----------------------998598 -. chill 3 hours or overnight.CUCUMBERS AND TOMATOES 1 qt. salt 2 tbsp. Pour over tomatoes and parsley. and vegetables. tomatoes. pickling spices or more tied in a cheesecloth Mix altogether and cook for 1 hour. oil. sour cream 1/2 tsp. cider vinegar 1 tsp. if not cook a little longer.CUCUMBERS IN SOUR CREAM 2 lg. lemon juice 1 tbsp. Mix together garlic. chopped parsley 1 clove garlic. sugar 3 radishes. diced 1 pt. The mixture should be thick after cooking. Place in a bowl. Seal and process for 5 minutes. chopped fine 1 pt. salt 1/2 tsp. peeled and sliced 1 tsp. Cover. 1 c. salt Toss and chill. sugar 2 sweet peppers 1 hot pepper 1 tsp. dried leaf basil 1/8 tsp. pepper Cut tomatoes into medium slices or chopped. vinegar 1 pt.4 lg. Put in pint size hot jar. salt 1 tsp. cucumbers.
chopped onion 2 tbsp. minced 3-6 sm. sour cream 1 c. salt 1/4 tsp. flour 1 1/2 c. -----------------------998601 -. Serve on lettuce. boiling water 1/2 tsp. sugar 1/2 tsp. -----------------------998599 -. lemon juice and vinegar. stirring occasionally. vinegar 1 c. lemon juice 1 tbsp. salad oil (about 2 1/2 tbsp. chopped unpeeled cucumber Dissolve Jello in boiling water. cider vinegar 1/6 c.) pkg. cooked and drained . Fold in cucumber mold. lime Jello 1 c.) 1/4 c. thinly sliced Mix all together and chill for 6 hours or overnight. Add salt. milk 8 oz. When Cool Whip in sour cream. chopped celery 1/2 sm. cracker crumbs 2 (10 oz. Other raw vegetables may also be added. If using larger zucchini.BROCCOLI AND CORN SCALLOP 2 tbsp. Will keep for a long time in the refrigerator.Toss with cucumbers and chill. shredded Jack cheese 12 oz. Drain before serving. chopped green pepper 1/4 c. oleo 1 tbsp. ------------------------ 998600 -. pepper 1/4 c. red wine vinegar 1/3 c. zucchini. pkg.COOL AS A CUCUMBER 1 pkg. onion. can whole kernel corn 1 c. salt 1/4 c.SWEET AND SOUR ZUCCHINI 1/4 c. frozen broccoli spears. halve or quarter it lengthwise before slicing.
Drizzle each salad with small amount of dressing. ground cumin Cayenne pepper Combine first 4 ingredients in medium bowl. Combine oil. Add cheese. Toss remaining crumbs and oleo and sprinkle over casserole.CUCUMBER VELVET 2 c. Serves 8. (Great instead of salad and you can do ahead. -----------------------998603 -. pepper 1/2 tsp. spoon over tomatoes.) Serves 6. stirring constantly until thick. 8"x8"x2". Toss well. seeded. (Can be prepared 4 hours ahead. thinly sliced 1 c. cucumber. seeded. stirring until cheese is melted. peeled. To serve. peeled & halved lengthwise. Cover and refrigerate. Pour cheese mixture over broccoli. size) . dry mustard 2 cloves garlic. Stir in corn and 1/2 cup crumbs. Chill 2 to 3 hours.Saute onion in 1 tablespoon oleo and blend in flour. Cover. vinegar and next five seasonings. -----------------------998604 -. wine vinegar 2 tsp. -----------------------998602 -. diced cucumber (3-4 med. salt 1/2 tsp. plain yogurt 1 1/2 tsp.CUCUMBERS WITH SPICED YOGURT 1 med. Bake at 350 degrees for 30 minutes. minced jalapeno chili 1/8 tsp. Serves 4. Gradually add milk. crushed oregano leaves 1 tsp. Arrange broccoli in 7x11 inch dish. arrange tomato slices in lettuce cups and sprinkle with minced green onion and parsley. olive oil 1/3 c. crushed 6 lettuce cups Minced green onion Minced parsley Arrange tomato slices in square baking dish.TOMATOES VINAIGRETTE 12 thick slices tomatoes 1 c. Season with salt and cayenne pepper. spooning dressing over tomatoes occasionally.) This is a great side dish with beef or fish.
Unmold on chilled plate and garnish with thin cucumber slices and sprigs of mint. unflavored gelatin 1 c. Put in blender and chill thoroughly. Refrigerate until thick and heavy but not set. Pour into a 1 quart mold. parsley and seasoning and bring to boil. cold water 1/4 white vinegar 2 slices onion. about 10 minutes. Cover and let cook until potato is barely tender. sour cream 1/4 c. sprinkle gelatin over the cold water and vinegar. In a saucepan. cucumber and raw potato in saucepan . Tiny green flecks of parsley and mint should still show. dry mustard 1 c. diced. mayonnaise 1/4 tsp. Beat in sour cream and mayonnaise. sliced onion 2 c. unpeeled cucumber 1/2 c.s stir in cream and serve in chilled bowls.CUCUMBER VICHYSSOISE 1/4 c. salt 1/8 tsp. When ready to serve.BROCCOLI AND CAULIFLOWER 1 head broccoli 1 head cauliflower 2 tomatoes 1 onion Ranch dressing . lightly. about 30 minutes. coarsely cut fresh mint leaves Sprinkle cucumber with salt and sugar. pepper 1/4 tsp. Add chicken broth. Serves 6. sugar 3 env. Drain cucumber. Place in blender with onion and parsley. Let stand for 20 minutes. cut coarsely 1/3 c. about 2-4 hours. parsley leaves (no stems) 1 1/2 c. Pour in liquid gelatin and blend for a few seconds until smooth. if needed. Puree. Season with Tabasco and a little more salt. light cream Place onion. Add 1 teaspoon salt and the mint leaves. Sprinkle with paprika or chopped parsley. -----------------------998605 -. Tabasco sauce 2 tbsp. -----------------------998606 -. Cover and chill until set. chicken broth 2 sprigs parsley 1/2 tsp.Salt 1/2 tsp. diced potato 2 c. Note: milk may be substituted for cream for a thinner soup. Stir over low heat until gelatin is dissolved.
then fold in cucumber. peeled. Ronald. finely chopped onion 1 tbsp. peeled. Stir with wire whip. Stir well to coat each slice. hot water 1/2 c. Pour into mold. Chill until thick and syrupy. -----------------------998607 -. Whip until frothy. chopped cucumbers 1 tbsp. mayonnaise 1 c. thinly sliced cucumbers 2 tbsp. half and half cream 1 tbsp. -----------------------998610 -. Thinly sliced onion rings may also be added.) carton cottage cheese 1 c. thinly sliced 1 1/2 c. Beat cheese and mayonnaise until smooth and creamy. Cover with half and half cream and add cider vinegar to taste (1 tablespoon vinegar to each 1 1/2 cups cream). salt Dissolve Jello in hot water.CREAMY CUCUMBERS You can use whatever you want for 8 to 24 hours before serving. peel and thinly slice 3 to 4 large cucumbers. Add cottage cheese to whipped Jello. WA -----------------------998608 -. Drain and rinse off the salt. Pour over seasoned cucumber slices. onion and salt. cold water 1 (12 oz.OLD-FASHIONED GERMAN CUKES . Add cold water. cider vinegar Soak the cucumbers in salt overnight. vegetables.Cut up all vegetables and add dressing. lime Jello 1 c. In small bowl mix 1 cup mayonnaise with 2 to 3 tablespoons milk to thin. Put in container with air tight lid. Store in refrigerator turning container upside down occasionally.CUCUMBERS AND CREAM 2 c. -----------------------998609 -. Chill and set.EMERALD CUCUMBER TANG 1 pkg. salt 1 onion. Sprinkle each layer generously with salt and pepper.
red wine vinegar 1 tbsp.DIJON CUCUMBERS 4 tbsp. basil 1/8 tsp. mayonnaise 1 (8 oz. Add all other ingredients except oil. Keeps several weeks. sliced green onions 1/2 c. -----------------------998612 -.) sour cream . Add wilted cucumbers. blend. Squeeze the liquid out of the cucumbers (yes. white wine vinegar 1/4 tsp. thawed and drained 1/3 c.) jar pimento. black pepper 2 drops hot sauce 1 tbsp. peeled and sliced thin Sliced red onion to taste Salt --DRESSING:-1/2 pt. Serves 4. Dijon mustard 3 tbsp. Use on cucumber sticks or other vegetables. Sprinkle liberally with salt and refrigerate at least 3 hours. add sliced onion to taste and return to refrigerator until serving time. frozen peas. -----------------------998611 -. white vinegar Spread sliced cucumbers in a thin layer on the bottom of a flat dish (a glass pie pan works great). drained 1 (2 oz.) can sliced water chestnuts. sugar 1/2 tsp. half & half 1 tsp. grated onion 12 tbsp. salt 2 tbsp. thinly sliced celery 1 (8 oz.) 6 c. Blend. Add oil 1 tablespoon at a time.) 1 (10 oz.2 cucumbers. broccoli flowerets (1 1/2 lbs. drained 1 1/2 c.) pkg. salt 1-2 cloves garlic 1/2 tsp.CAULIFLOWER BROCCOLI COMBO 4 c. with your hands)! Combine dressing ingredients in order listed. cauliflower flowerets (2-2 1/2 lbs. safflower oil Combine mustard and vinegar in blender (or whisk by hand).
pepper. sugar Combine first 7 ingredients in large bowl. oil 1/4 c. snipped green onions (include tops) 1/4 c. --DRESSING:-4 tbsp. Refrigerate. chopped Break Chop cabbage. almonds and sesame seeds. place in deep bowl. 4 green cabbage slivered almonds Ramen noodles sesame seeds onions. covered. pepper 1 tsp. (May be served as salad or a relish. -----------------------998613 -. Yield: 22 (1/2 cup) servings. garlic powder 1 tsp. pepper 2 tsp.) Keeps well. salt 2 tsp. snipped fresh thyme or marjoram (1 1/2 tsp. several hours or overnight.) up noodles. In small bowl blend mayonnaise. (Do separate. vinegar 1/4 c. garlic powder and sugar.HERBED TOMATOES Peel 6 medium ripe tomatoes. 2 pkgs. Accent salt 2 tsp. Marvelous vegetables in summer and substitutes as salad all year. salt 1/8 tsp. snipped green parsley (if dried is used 1/8 c.) 1/2 tsp.3/4 tsp. salad Cook mixture slightly until sugar dissolves. salt. Refrigerate overnight. sugar 1 tsp.CABBAGE SENSATION 1 head 8 tbsp. rice vinegar 1/2 c. fresh ground pepper 1 tsp. minced In jar combine: 2/3 c. Add the above together in a salad bowl. 8 tbsp. Combine all ingredients well mixed. sour cream. oil . dried thyme) 1 clove garlic. Brown in oven. Fold into vegetables. -----------------------998614 -. salt 6 tbsp.
1/3 c.SWEET AND SOUR CUCUMBERS AND ONIONS 2 c. salt by stirring. Add sour cream before serving.add chopped chicken or turkey.) -----------------------998615 -. add dressing to cabbage mix and stir well. Then cool. (Optional .CAULIFLOWER .SWEDISH CUCUMBERS 4 lg. -----------------------998617 -. Add the dill. sugar Boil until it is dissolved. white vinegar 1/4 c. or microwave. cucumbers. Dissolve sugar. stir. sliced thin (leave peel on if using English cucumbers or tender pickling cucumbers) 4 tsp. onion Cut into bite-size pieces. When ready to serve. and let cucumbers stand in the refrigerator at least an hour to marinate before serving. Add the sugar to the vinegar and water. vinegar Refrigerate before serving. salting each layer. Pepper the cucumber and pour the diluted vinegar over them. mayonnaise 1/3 c.Mix all ingredients but the oil together. dill weed 1/2 c. sugar 1/3 tsp. boiling water 3/4 c. (Cucumbers will wilt more quickly if a weight is placed on top of the cucumbers). -----------------------998616 -. Pour over prepared cucumbers and onions. sugar 1/4 c. Then add oil. Cover and leave in the refrigerator for several hours or overnight. vinegar 1/4 c. Mix together.BROCCOLI MEDLEY 1 head cauliflower 1 bunch broccoli 1 sm. salt . 1/2 c. salt 1 1/2 tsp. sour cream or plain yogurt Arrange the thin cucumber slices in layers in a bowl. white pepper 1 tsp. vegetable oil 1/3 c. water 1/2 tsp. Drain off the water that forms and rinse the cucumbers well in fresh water.
-----------------------998619 -. tomatoes. pepper. Shake oil. mustard and garlic in tightly covered jar. toss gently to coat vegetables. -----------------------998618 -. ------------------------ . Drizzle with dressing. pepper Mix.TOMATOES VINAIGRETTE 2 med. Arrange tomatoes on lettuce leaves. dairy sour cream 1 tbsp. Pour over tomatoes. sliced 1/2 c. cucumbers. Pour over vegetables. finely chopped 1 tbsp.CREAMED CUCUMBERS Cut cucumber and put with cut small onion and salt. Stir together sour cream.1/4 tsp. vinegar and salt. snipped parsley Arrange tomatoes in square glass baking dish. Cover and chill. olive or vegetable oil 3 tbsp dried oregano leaves 1/2 tsp. sprinkle with onions and parsley. Marinate overnight in refrigerator. Cover and refrigerate. -----------------------998620 -. spooning dressing over tomatoes occaionally. let stand about 1 hour. dry mustard 1 clove garlic. onion. at least 2 hours. sugar 1 tbsp. Mix 3 tablespoons sugar enough evaporated milk to cover. very thinly sliced 1/2 c. pepper 1/4 tsp. salt 1/4 tsp. salt. crushed Lettuce leaves 4 green onions. oregano. salt In bowl combine the cucumbers and onion. Add about 3 tablespoons vinegar. Put into refrigerator to cool. sugar. thinly sliced 1 med. 8 x 8 x 2 inches. Serves 4. vinegar. vinegar 1/2 tsp. Then squeeze and drain off. Add to mix.CUCUMBERS IN SOUR CREAM 2 med. Makes 3 cups.
cider vinegar In a small bowl using wire whisk. cut up fresh broccoli 1/2 c. Pour dressing over salad mixture. shelled sunflower seeds 3 slices bacon. vegetable oil 3 tbsp. if desired. -----------------------998623 -.TOMATOES IN HERB VINAIGRETTE 1/2 c. salt. Add egg. salt . tomatoes. toss lightly to coat. red wine vinegar 1/2 tsp. Arrange tomatoes in serving bowl or on rimmed platter. crumbled --DRESSING:-1/2 c.SUNNY CAULIFLOWER BROCCOLI TOSS --SALAD:-2 c. crisply cooked. With machine running. toss lightly. In large bowl. -----------------------998622 -. cored and thinly sliced Place parsley and tarragon in work bowl. salt Pinch of sugar Freshly ground pepper 2 lb. Pour dressing over. head cabbage 1 tsp. garlic clove 1 egg. cauliflower florets 2 c. mayonnaise or salad dressing 2 tbsp. fresh parsley 1 tbsp. raisins 1/4 c. sugar 1 tbsp.998621 -. sliced green onions 1/4 c. fresh tarragon 1 med. sugar and pepper and mix 5 seconds. oil.CABBAGE NORWAY 8 1 sm. blend all dressing ingredients. Makes 8 (1/2 cup) servings. vinegar. drop garlic through feed tube and mince finely. at room temperature 1/2 c. Can be made 2 hours ahead. combine all salad ingredients. servings. Sprinkle with additional sunflower seeds. Adjust seasoning.
peeled and thinly sliced 1 rather large onion. Press and drain excess liquid. vinegar 1 tsp.3 tbsp. Miracle Whip In a large bowl put the cucumbers. vinegar and soy sauce. cover with salt. With your hands work salt to cover all slices. being careful not to use too much. soy sauce Thinly slice cucumbers. Add sugar. Coat frying pan with oil. add cayenne pepper to taste. Place cabbage in sauce pan and add boiling water and salt. Pour over cucumbers. Cover and refrigerate overnight. Season with salt and pepper. Top with bread crumbs. sesame seeds 1 tsp. (This eliminates all the bitterness). Sprinkle one layer of sesame seeds into pan. add milk stirring rapidly. add the onion. -----------------------998626 -. Bake about 20 minutes and until it is browned. Remove from heat and stir in cheese. cucumbers.CREAMED CUCUMBERS 3 lg. -----------------------998627 -. In another pan heat butter. Blend well. sugar 3 tbsp. shredded sharp cheese Cayenne pepper 1/2 c. again using your hands. butter fresh bread crumbs Preheat oven to 350 degrees.WILTED CUCUMBERS . flour 1 1/2 c. milk 1/2 c. drain. sliced Salt Pepper 2/3 c. Combine cabbage and sauce. stir in flour with whisk. Spoon into a buttered casserole. Let stand 30 minutes. Stir until well coated. squeeze all the juice from the cucumbers. Cut cabbage into shreds. -----------------------998625 -. Chill 1 hour before serving. Place seeds in a cup and mash with a wooden spoon. The next day.SESAME CUCUMBERS 2 cucumbers 2 tbsp. Add the Miracle Whip and lots of pepper. Serve. Cook over medium flame until brown. Bring to boil and simmer for 2 minutes. butter 3 tbsp.
in large saucepan. Set aside. Heat through. transfer half of the potatoes to bowl. chopped sweet green pepper 2 tbsp. cook beet. -----------------------998628 -. cucumbers. Sprinkle generously with sugar. pour it over the sweetened cucumbers.1 lg. onion. until tender. about 30 minutes. scrubbed and trimmed 8 c. shredded cabbage 1 beet. -----------------------998629 -. dairy sour cream 1 tbsp. stirring until thick. Makes 12 servings. onion Salt Sugar Vinegar and water (diluted) Slice cucumbers in bowl.) can (796 mL) tomatoes 6 c. 3 to 5 minutes. covered for about 10 minutes or until tender. Add potatoes. for about 15 minutes. then again when bowl is full). Add cream to potatoes in bowl. cook. cook until tender-crisp. melt butter. Add cabbage. cook. Using slotted spoon. whipping cream 1/2 c. chopped fresh dill Pepper In large skillet over medium heat. Reduce heat to medium. very thinly sliced 1/2 c. Meanwhile. until onions are softened. beet and dill. crush with spoon. Add tomatoes. Heat through without boiling. stirring often. chopped 1 (28 oz. peel and grate. salt . pour it off. salt (approximately) 6 potatoes. boiling water 1 1/2 tsp. Remove beet.CABBAGE BORSCHT 1/3 c. Bring to boil. Let stand 1 hour or longer. Then squeeze them until all juice is out of them. in boiling water and salt. green pepper. diced 1 c. about 8 minutes. Add reserved tomato mixture to pan of potatoes. covered. Dilute about 1/3 cup vinegar with a little water. thinly sliced 1 med. Season with salt and pepper to taste. chopped onion 3 carrots. mash until smooth. Cook onion and carrots. slice large onion with them (salt good at 1/2 way.CUCUMBERS IN SOUR CREAM 2 med. butter 1 c. vinegar 1/2 tsp. sugar 1 tbsp. Gradually stir in potato-cream mixture.
sugar 2 tbsp. Cover with dressing. -----------------------998631 -. Mix dressing ingredients and pour over broccoli mix.Combine cucumbers and onion. salt Garnish with bacon. Cover and chill. sugar tsp. broccoli flowerets 1 c.CAULIFLOWER AND BROCCOLI MEDLEY 1 head cauliflower 1 bunch broccoli 2 sm. chopped onion 1 pkg. toss with vegetables. --DRESSING:-1/2 1/3 1/3 1/4 1/2 c. -----------------------998630 -. raisins 1 c. raisins 1 c.BROCCOLI SURPRISE 4 c. Makes 3 cups. Yummy! -----------------------998631 -. cashews 8 slices bacon. onions 2 slices bacon. cut and cooked --DRESSING:-1 c mayonnaise 1/2 c. chopped onion 1 pkg. Stir together remaining ingredients. chopped celery 1/4 c. Serve chilled. vegetable oil c. broccoli flowerets 1 c. chopped celery 1/4 c. mayonnaise c. cut and cooked .BROCCOLI SURPRISE 4 c. vinegar Combine salad ingredients. cashews 8 slices bacon. cooked and crumbled Cut cauliflower and broccoli into bite-size pieces. vinegar c. stir occasionally. Slice onions and separate into thin rings.
zucchini. orange low-fat yogurt In a bowl combine cabbage. shredded cabbage 1 (8 oz. Serve chilled. -----------------------998634 -. raisins 1/4 c. However. Mix dressing ingredients and pour over broccoli mix. unsalted sunflower nuts 1/3 c. Yummy! -----------------------998632 -.) can Dole pineapple rings. more or less). salami. macaroni. dill weed and basil. Sprinkle as desired with salt. Makes 6 servings. sliced thin 1 lg.SPICY TOMATOES 1 lg. carrot. med. drained and halved 1 c. Top with layer of Parmesan cheese. cut in thin strips . shells. pineapple. vinegar Combine salad ingredients.) artichokes 1/2 sm.ARTICHOKE SUPREME 4 oz. carrot. raisins and sunflower nuts. tomato Salt Parmesan cheese Scallions (optional) Dill weed Basil Slice tomato thinly. shredded 2 oz. cooked 1 (6 oz. the flavor is better if allowed to "age" for a while (1 hour. Thinly sliced scallions are also nice. shredded carrot 1/4 c. -----------------------998633 -. if you use them.--DRESSING:-1 c mayonnaise 1/2 c. Spoon yogurt over cabbage mixture and toss to coat. sugar 2 tbsp.GOLDEN CABBAGE TOSS 3 c.
Cover and cook briskly until the squash is tender. Serves 8 to 10. onion.VICHYSQUASH 6 med. Absolutely delicious. vinegar. Serve cold. Serve either hot or cold.CURRIED SUMMER SQUASH 2 lbs. peeled and sliced Oleo 1/2 c. for a few hours. Saute onions until golden. garlic and cut up artichokes. When cold. grated 2 tbsp. yellow squash. Add chicken broth and cook gently until squash is tender. Add squash to onions and saute a few minutes. Puree the squash with the cooking liquid in a blender. sliced 1 med. add the squash and the broth. basil. dry mustard 1/2 tsp. Add curry powder to onions. chicken broth Sour cream (opt. Parmesan cheese. Saute onions and curry about one minute more. chopped onion 1 tsp. yellow squash 3 tbsp. Season with salt and pepper. add the milk. Puree in blender. chicken broth 1 c. oregano 1/2 tsp. about 15 minutes. -----------------------998635 -. When it is wilted. basil 1 clove garlic Marinate oil. Mix with remaining ingredients. white wine vinegar 3/4 tsp.CORN VEGETABLE MEDLEY . garnished with chives. butter 1 c. -----------------------998636 -. Cool. grated 1 c. mustard.) Finely chop or coarsely grate yellow summer squash. Florida House of Representatives District 38 -----------------------998637 -. milk or light cream Salt and pepper to taste Chopped chives Saute the onion in butter in a large pan. oregano. salad oil 2 tbsp.2 tbsp. curry powder 4-5 c. Mozzarella cheese.
1 can Campbell's NEW Golden Corn Soup 1/2 c.SOUR CREAM CUKES 1/2 tsp. If desired substitute with 1 bag (16 ounce) frozen broccoli. M. sliced carrots 1 c. Stir in vegetables. Mix remaining ingredients for marinade and pour over cucumbers. thinly sliced Mix all together and let set 1 to 2 hours. Serve garnished with shredded carrots and cherry tomatoes. Toss gently and refrigerate several hours before serving. stirring often. shredded Cheddar cheese (optional) In saucepan. Return to boiling.S. heat soup and milk to boiling. -----------------------998640 -. 1/2 sour cream) 2 cucumbers. stirring often. cider vinegar 2 tbsp. tossing every now and then.G. Cover. -----------------------998638 -. carrots and cauliflower for fresh vegetables. salt 1 tbsp. Stir in cheese. soy sauce 1/2 tsp. oil 2 tsp. milk 2 c. sour cream (may be 1/2 mayonnaise. Heat through. -----------------------998639 -.CUCUMBERS SHIELDZINI 3 cucumbers 1 tsp. broccoli flowerets 1 c. sugar 3 tbsp. vinegar 3 tbsp.COTTAGE CHEESE IN TOMATOES May also add thinly sliced white . cook over low heat 20 minutes or until vegetables are tender. cauliflowerets 1/2 c. Makes 6 servings. (You would reduce cooking time 15 minutes). salt 2 tbsp. onions with cucumbers. sugar 1 c. Cut cucumbers lengthwise. scoop out seeds with a spoon and slice cucumbers into bite-sized pieces. NOTE: Do not prepare too far in advance as cucumbers become soggy. dill weed 1 tsp.
2 tablespoons red wine vinegar. drain. 2 tablespoons Perrier. grated pared carrot 1/3 c. drained tomato pulp. mix lightly.3 med. cucumber. Keeps well in refrigerator. Arrange on lettuce on salad plates. whisk together 2 tablespoons safflower oil. torn 2 radishes. low calorie Italian style dressing Crisp lettuce Parsley or dill sprigs 1. onion. salt 1 tbsp. Makes 6 servings. scoop out pulp and seeds. oil 3/4 c.ROMAINE WITH CHERRY TOMATOES 4 leaves Romaine lettuce. sliced 3 cherry tomatoes. diced pared cucumber 1/3 c. 2. sliced thin 1/4 c. Toss together with all salad ingredients. With spoon. Garnish with fresh parsley or dill sprigs. sugar 1/4 c. radishes. 1 tablespoon scallions. Blend onion and remaining ingredients and marinate vegetables.BROCCOLI AND CAULIFLOWER 1 lg. coarsely grated 1/4 tsp. 3. vinegar 1 tsp. tomatoes 1 carton (12 oz. Cut tomatoes in half crosswise. halved 2 tbsp. salt. 1 1/2 tablespoons lime juice. -----------------------998642 -. In medium bowl. carrot. minced and white pepper to taste. cauliflower 2 bunches broccoli 1 purple onion 1 onion 1 c. and dressing.) diet creamed cottage cheese 1/3 c. poppyseed Cut vegetables in small pieces. Southwind Vinaigrette To make Southwind Vinaigrette. Spoon into tomatoes. zucchini. combine cottage cheese. finely chopped green onion 4 radishes. 67 calories each. ------------------------ . -----------------------998641 -.
vinegar 2 tsp. parsley flakes 2 c. medium pieces. Fry bacon or salt pork.CABBAGE DE LUX 1 reg. Do not add water. onion 1/4 c. let stand for 2 to 3 hours. salt 1 tsp. sliced cucumbers 1 sliced onion Cook pasta according to the directions on the package. sugar Combine first four ingredients. cut up. vinegar 3 c. Accent 1/2 tsp. pepper 1 tsp. Add remaining ingredients. Drain.CUKES AND MOSTACCIOLY mix the 1 lb. -----------------------998645 -. vegetable oil 1 1/2 c. Drain and then coat with vegetable oil. real mayonnaise Dash of pepper 1/2 tsp. Pour over cucumbers and let stand overnight. or fourths. Refrigerate at least 2 hours before serving. -----------------------998644 -. Cook on low fire for 20 minutes. Cool.998643 -. sugar 1 c. Combine cabbage with fried meat. -----------------------998646 -. remaining ingredients. green pepper 1/4 lb. mostaccioly pasta 2 tbsp. bacon or salt pork Cabbage. garlic powder 1 tsp.NANNINE'S CUCUMBERS . Place top on pot or skillet turn. cucumbers (peeled and sliced) 2 tbsp. large cabbage 1 to 1 1/2 c. salt 1 med. water 1 tsp. Cut up green pepper.GRANDMA ALBRACHT'S CREAMED CUCUMBERS 2 lg. dillweed 1 tsp. sour cream 1/4 c.
onion Salt to taste 1 tbsp. sliced 3 tbsp. thinly sliced 1 c. Drain off liquid. zucchini. or 2 sm. garlic and pepper. tear greens into bite-size pieces (about 10 cups). Let stand 15 minutes. mayonnaise Peel and slice cucumbers and onion very thin. washed and chilled 1/4 c. not brown. nutmeg Saute zucchini and onion until limp. Sprinkle with sugar and wine vinegar. Chill. salt 1 sm. sugar 1 tbsp. black pepper 1/8 tsp. pour over salad and toss. light cream Salt to taste 1/8 tsp. crumbled blue cheese 2 tbsp.ZUCCHINI TOSS 1 head lettuce. 6 to 8 servings. zucchini. olive oil or salad oil 2 med. washed and chilled 1 sm. Add salt to taste. radishes. wine vinegar 1 heaping tbsp.ZUCCHINI BISQUE 5 c. crushed Dash of pepper (or to taste) Into large salad bowl. sliced radishes 3 green onions. tarragon or wine vinegar 3/4 tsp. white pepper 1/8 tsp. and cheese. sliced 1/2 inch pieces 1/4 c. cover and simmer about 15 minutes. -----------------------998647 -. butter or margarine 1 onion. Combine vinegar. Toss with oil. Add mayonnaise and serve immediately. add zucchini. Mix together. head Romaine. Whirl in blender. -----------------------998648 -. Add cream and seasonings. salt. onions.1 lg. Cover. chopped 3 1/2 c. clove garlic. cucumbers 1 lg. Add broth. chicken stock 1/2 c. This also tastes great with any type of garlic bread! ------------------------ .
oil 1/4 c.COLD HERBED TOMATOES 6 sm. Reserve 1/2 cup. -----------------------998652 -. melted butter 16 oz. peeled Dry tomatoes well and place in the following marinade for at least five hours: 2/3 c. broccoli. Mix well. Butter an 8x8 inch or 11x7 inch glass pan and press layer of crumbs in bottom. cooked and drained 12-16 oz.BROCCOLI ROYALE 32 Ritz crackers. pepper 1 clove garlic. Dribble extra marinade over this. -----------------------998650 -. flour Salt and pepper Boil cabbage until tender. Bake at 350 degrees for 30 minutes. Spread broccoli over crust.COUNTRY CABBAGE 1/2 head cabbage. Drain well. -----------------------998651 -.FRIED ZUCCHINI WITH TOMATOES . heat until melted. Serves 6. cottage cheese with the tomato cut in an "X' so it opens slightly. sliced green onions 1/2 tsp. blanched. The marinade has lots of green in it so it makes pretty salad. Spread shredded or sliced cheese over top of broccoli and sprinkle remaining crumbs on top. tarragon vinegar 1/4 c. processed cheese Mix crackers with butter and set aside. minced Serve on lettuce bed. coarsely chopped 3 tbsp. Add butter. salt 1/4 tsp.998649 -. chopped parsley 1/4 c. butter 1 tbsp. salt and pepper to taste. tomatoes. thyme or marjoram 1 tsp. Sprinkle with flour. crushed 1/4 c.
seasonings and vinegar. Bring to a boil and simmer 1 minute. Simmer 20 minutes. sugar and chicken granules to taste. sliced 1/4 inch thick 3 tbsp. In large frying pan. zucchini (3 lb. -----------------------998653 -. onion. crushed 1/3 c. salt (optional) 1/8 tsp. stirring occasionally. fry 10 minutes. until cabbage is limp. Add crushed tomatoes. onions. chopped 1 lg. Sprinkle with cheese. Add chopped tomatoes with juice. sliced 1 clove garlic. Top with Parmesan cheese.) can tomatoes 2 tsp. chop coarsely 1/4 c. Italian sausage or ground beef 3 med.ZESTY ZUCCHINI BAKE 1 lb. butter 1/2 c.TEXAS CABBAGE 8 slices Canadian bacon 2 lg. Bake at 400 degrees for 1 hour or until tender. Bring to boil. -----------------------998656 -. -----------------------998655 -. Parmesan cheese Cut unpeeled zucchini into 1/4 inch slices. Top with tomato and meat mixture. onions. Heat until cheese melts. Arrange zucchini slices in a greased 3-quart casserole. Add chopped cabbage. pepper 2 tsp. grated Parmesan cheese Saute onions and garlic with sausage until browned.CABBAGE RECIPE . Add zucchini. brown sugar Chicken bouillon granules In a large pot. wine vinegar 8 med. Makes 10 cups or 8-10 servings.1 med. Cover and simmer.). oregano 1 tbsp. chopped 1 can tomatoes 3 tbsp. zucchini 1 sm. cook onion in butter until clear. cabbage. Season with salt and pepper. saute Canadian bacon with onions. oil 1 (28 oz.
Add salt and pepper to taste. Makes 3 to 4 servings. split lengthwise and remove seeds (if desired). of salad oil 1 tsp. salt Pour 1 cup of sugar over cabbage. -----------------------998657 -. This can be done using a large can of tomatoes (28 oz. paprika 1/2 tsp. stirring constantly. Blend on liquify for about 15 seconds. onion 1 lg. sour cream 1 beaten egg 1 tbsp. cucumbers 2 c. juice and all. in double boiler until thick. lemon juice 1 tsp. mustard 1/8 tsp.). celery seed 1 tsp. -----------------------998658 -. Peel cucumber. Serve over precooked cabbage. vinegar Pour over cabbage after cool. celery seed Cook cabbage until tender. dry mustard 1 tbsp. salt 1/2 tsp. CABBAGE 1 sm. and add less salt. Cut into pieces and place in blender.OLD FASHIONED Do Not Stir. Chill thoroughly. head cabbage. pepper 1/8 tsp. 1 c. sugar 1 tsp. cut in wedges 1 c. instead of cucumbers.1 head of cabbage 1 lg. Combine all ingredients and mix thoroughly. bell pepper Cut up and mix together. buttermilk 1 chicken bouillon cube Salt and pepper Place buttermilk in blender. 3/4 c. ------------------------ . butter 2 tbsp. vinegar 1 tbsp. Melt chicken cube in 1/4 cup water and add to blender. Melt the chicken cube in some of the tomato juice instead of water.COLD CUCUMBER Cook 2 med.
sprinkle with salt and chill for 15 to 30 minutes and serve cold. sliced 1 lg.998659 -. vinegar 1 tbsp. enough to cover onions and cucumbers. Serves 4.) Place in small bowl. vinegar and water over slices. sugar 1 tsp. Stir lightly before serving.CUCUMBERS AND ONIONS 2 or 3 cucumbers.CUCUMBER VINAIGRETTE 1 lg. Pour over. Stir into 1 head cauliflower. onion. sour cream 1 tsp. add salt. parsley. pepper 2 tbsp. Toss to mix. chopped chives Salt Slice cucumbers in a bowl. water Pare cucumber. cut in rings and separated Vinegar Water Salt Layer cucumbers and onions in a bowl. cucumbers and serve. cut into small size . Mix equal parts of vinegar and water. broken or sliced into sm. cut crosswise into thin slices. flowerets (4 c. cucumber 1/4 c. -----------------------998661 -. salt 1/4 tsp.CUCUMBERS AND SOUR CREAM 2 or 3 cucumbers 1 c. finely chopped 1 tbsp. sugar. -----------------------998660 -. chill about 30 minutes. salt. (You should have about 2 cups.) 1 bunch broccoli.CAULIFLOWER AND BROCCOLI Stir chives into sour cream. pepper. Sprinkle parsley. -----------------------998662 -.
) pkg. mayonnaise 3 tbsp. dried basil 1 1/2 tsp. nuts. mayonnaise 1/4 c. dairy sour cream or plain yogurt 1 tbsp. the better it is. red wine vinegar 6 slices bacon. wine vinegar Salt and pepper . onion and dressing mix. -----------------------998664 -. celery. mayonnaise."POLISH" TOMATOES 6 lg. minced 1 tsp. sugar. Chop nuts. olive oil 3 tbsp. sugar 1/4 c. Refrigerate. cooked crisp and crumbled 3/4 c. diced red onion 1 (1/2 oz. ripe tomatoes 1 sm. washed and separated into flowerets Prepare dressing: stir sour cream. dried parsley 4 tbsp. head cauliflower. Pour dressing over salad and toss. The longer it marinates. -----------------------998663 -. 10-12 servings. washed and separated into flowerets 1 bunch broccoli. onion. Cook bacon and crumble. and vinegar in small bowl.CAULIFLOWER AND BROCCOLI COMBO --DRESSING:-2 c. chopped Wash and prepare vegetables. Mix mayonnaise.pieces (4 c. chopped celery 1/4 c. Pour over vegetables and stir together. dried dill weed 1 tbsp. fresh or 1 tsp. Cover and refrigerate 4 to 6 hours or overnight before serving. dry buttermilk salad dressing mix --SALAD:-1 med. fresh or 1 tsp. Put vegetables in large bowl. Add bacon and nuts and stir to mix. Prepare salad: Combine cauliflower and broccoli.) 1 c. fresh or 1/2 tsp.
peeled and sliced 1 med. Pour over the tomatoes and toss to coat evenly. salt 1/8 tsp. can chicken broth 3/4 c. 4. Puree in blender or food processor. Garnish if desired. stir in milk and cook over low heat until thoroughly heated. stir in flour and cook.CAULIFLOWER . stirring frequently with whisk. 5.SQUASH BISQUE 1 sm. Salt and pepper to taste. Strain. In a jar. (9 oz. stirring constantly. milk Garlic croutons Yield: 5 cups 180 calories per cup 1. lemon juice 1/2 tsp. Bring just to a boil. peeled and sliced 1/4 tsp. Return to pan. halved 2 tsp. peeled and sliced 1 sm. peeled and sliced 1 sm. if desired. peeled. oregano 1/4 tsp. rosemary 14 1/2 oz. 3. In medium saucepan cook frozen vegetable and seasonings listed above in chicken broth as indicated on package directions. flour 2 c. Put them in a bowl with the minced onion. This is one of the best ways to serve tomatoes when your garden is full of them! Delicious! -----------------------998665 -. butter or margarine 3 tbsp. onion. until smooth and bubbly. With wire whisk. -----------------------998666 -. Slowly blend in milk. -----------------------998667 -. about 1 minute. In same saucepan melt butter or margarine. Stir in pureed vegetable mixture. Process in blender until smooth. put the herbs. chicken broth 3 tbsp. heat through. cover and simmer 20-30 minutes until vegetables are tender. each) artichoke 1 garlic clove. oil and vinegar and shake well.Slice tomatoes into wedges. white pepper 2 c. set aside. butternut squash. carrot. seeded and sliced 1 stalk celery 1 apple.ARTICHOKE 2 pkg. potato. skim milk Combine first 9 ingredients. 2.
In same saucepan melt butter or margarine. Combine sour cream and the rest of the salt. stirring constantly. salt 1 tsp. ground pepper 1/4 c. chicken broth 3 tbsp. sour cream 1/2 c. curry powder 1/2 tsp. pepper and oregano in a bowl. -----------------------998669 -. stir in flour and cook. each) cauliflower 1/3 c. 2. zucchini 1/4 c. about 1 minute. 4.ZUCCHINI ROMA 5 med.CABBAGE CREOLE 1 lg. if desired. 5. cabbage 1 lb. Slowly blend in milk. 3. -----------------------998668 -. butter or margarine 3 tbsp. salt 2 c. (10 oz. set aside. Bake 30 minutes at 350 degrees. Combine flour with half the salt. heat through. Place zucchini in a greased baking dish and top with tomato. Coat zucchini slices in mixture. Garnish if desired. Stir in pureed vegetable mixture. flour 2 1/2 c. oregano and pepper and spread over tomato slices. Parmesan cheese Wash and scrub zucchini well and cut into thin round pieces. With wire whisk. chopped celery 1/2 tsp. oregano 1/4 tsp. Strain. flour 1 tsp. until smooth and bubbly. Bring just to a boil. In medium saucepan cook frozen vegetable and seasonings listed above in chicken broth as indicated on package directions. Puree in blender or food processor. stirring frequently with whisk. olive oil 2 sliced tomato 1 c.2 pkg. ground chuck 1 bell pepper 1/2 onion 1 can stewed tomatoes . Heat oil in a skillet and saute zucchini until brown. milk Chopped chives Yield: 6 cups 160 calories per cup 1.
-----------------------998670 -.MOE'S SCALLOPED CORN 1 lb. flour 1/2 c. Cook until done and drain all remaining grease. crushed 1/4 c. cleaned and chopped 1/4 c. fresh mushrooms. frozen chopped broccoli thawed and drained 1 can cream of mushroom soup 1/2 c. green onions. pour over tomatoes. -----------------------998671 -. pepper Put sliced tomatoes in dish. Refrigerate 1 to 2 hours before serving. dill 1 tsp. grated cheese . chopped 1 clove garlic. bell pepper and ground chuck.) pkg. Mix remaining ingredients together.BROCCOLI JENNIFER 1 (10 oz. milk Salt & pepper Bits of butter on top Bake at 350 degrees for 30 minutes. drained (optional) Brown onion. frozen corn 2 eggs 2 tbsp. vegetable oil 1/4 c. salt 1 tsp.TOMATOES VINEGARETTE 6 lg. wine vinegar 2/3 c.1 1 1 1 can can can can Rotel Cheddar cheese soup corn kidney beans. finely chopped parsley 1 tsp. mayonnaise 1/2 c. basil leaves 1/4 tsp. peeled and sliced 1/2 lb. Cut up cabbage. Medical Records -----------------------998672 -. Add all ingredients and simmer for 30-40 minutes. tomatoes.
chopped 1 beaten egg 1 tbsp. milk 1 c. sprinkle over cheese sauce. pour over broccoli. firm margarine Bring 1 inch of salt water to boiling. add broccoli. Bake at 350 degrees approximately 35 minutes. boiling water 5 tbsp. cauliflower. Cook until stems are tender 12 to 15 minutes. Mix remaining ingredients until crumbly. flour 1 c. sprinkle on top. milk 1 1/2 c.CHEESED VEGETABLES 3 (1 lb. California blend (broccoli. onion. salt 1/2 c. buttered cracker crumbs 1/4 c. melted butter 18 crushed Ritz crackers Combine first 6 ingredients in buttered 1 quart baking dish.BROCCOLI AUGRATIN 1 1/2 lbs. Administration -----------------------998673 -.ESCALLOPED CABBAGE 1 lb. Arrange broccoli in ungreased baking dish. Mix melted butter and crackers. sugar . Heat oven to 400 degrees. about 20 minutes. margarine 3 tbsp.1 sm.) pkgs. carrots) 1 stick margarine 1 lb. cabbage. Physical Theraphy -----------------------998675 -. Bake until crumbs are very light brown. coarsely shredded 2 qt. Beat soup and milk with hand beater until smooth. drain. broccoli 1 can condensed Cheddar cheese soup 1/4 c. cheese whiz Put ingredients in crockpot or microwaveable bowl and heat thoroughly. Bisquick 1/4 c. Physical Therapy -----------------------998674 -.
Drain very well and put in a 2 quart flat casserole. undiluted. sprinkle with buttered cracker crumbs. Home Health Care -----------------------998677 -. Top with buttered bread crumbs if desired.Cook cabbage in boiling water seasoned with salt and sugar for 4 minutes. Pour over cabbage.SMASHING SQUASH 2 lb. onion. carrots and onions. flour and milk by melting butter in saucepan. Alterna Care -----------------------998676 -. onions 6 cloves garlic . Turn into buttered casserole dish and top with remaining buttered stuffing. milk Salt and pepper to taste 1 can cream of celery soup 3/4 lb. cooked and drained 1 carrot. sliced. cream of celery soup. Bake at 375 degrees until mixture heats through. milk.) pkg. Serves 4 to 6. salt. Cook until thickened over medium heat. sour cream 1 can cream of chicken (or mushroom) soup Mix squash. -----------------------998678 -. Bake at 325 degrees for 45 minutes.GLORIFIED CABBAGE 1 med. Cook mixture in microwave until cheese melts. melted and mixed with 1 (8 oz. summer squash or zucchini. drain. and pepper. Add sour cream and soup. Velveeta cheese. pared and grated 1 sm. Velveeta cheese Boil cabbage for 10 minutes. Mix together in a casserole which has been sprayed with Pam. cabbage 2 med. add drained cabbage. Make a cream sauce with butter. dry herb-flavored stuffing mix 1 c.SCALLOPED CABBAGE 1 head cabbage 1/2 c. stirring in flour and slowly adding milk. peeled and grated 1 stick margarine. Add 1/2 of the buttered stuffing to squash mixture. Bake at 350 degrees for 20-30 minutes. approximately 1/2 hour.
Add parsley.2 pieces celery. Mix. top with egg mixture. Soak the toasted bread in the Pet milk.SUNNY GREEN PEPPER BAKE . -----------------------998679 -. garlic. bell pepper. melt butter and stir in bread crumbs over cauliflower. mustard 1/2 c. cut egg whites into small pieces. Add the ingredients to the cabbage. sour cream Pepper to taste 1/4 c. butter 1/4 c. When the cabbage is boiled. celery. and pepper to egg whites. Pour mixture over cauliflower in pan.CAULIFLOWER 1 head cauliflower. and bell pepper in the butter and cooking oil. cleaned 2 tsp. including the butter and oil. chopped 1/2 c. and put in 375 degree oven for 10 minutes. Chop up the bread and add to the mixture. -----------------------998681 -. -----------------------998680 -. Cover and steam for 20 to 25 minutes. drain. chopped 1 med. melted butter 3 tbsp. While cauliflower is steaming. Drain.CAULIFLOWER ALA POLAND 2 hard-boiled egg whites 1 tsp. oil 4 slices toasted bread 2 cans Pet evaporated milk 1 lb. put in a casserole dish and top with bread crumbs. mayonnaise 3/4 c. sour cream. Add the cheese. Velveeta cheese Boil cabbage in a large pot until tender. stir until melted. Bake in 400 degree oven until brown. parsley 2 tbsp. Just before serving. bread crumbs 1 head cauliflower. steamed Place a clean head of cauliflower on rack over simmering water. Cheddar cheese Cook a whole head of cleaned cauliflower in boiling water for 12-15 minutes. In another pan. saute onions.
3 green peppers. chopped tomato 1 c. fresh bread crumbs 2 tbsp. celery. salt Chop spinach fine. pasteurized process cheese spread. Parboil 5 minutes. Garnish with chopped tomato. turn into greased baking dish. pour over spinach. -----------------------998682 -. chopped parsley 4 tbsp. diced green pepper 1/2 c. tomato.BAKED SPINACH AND CHEESE 2 bags spinach 2 tbsp. paprika 4 eggs 2 c. stir well. crumble bacon over top. drained 1 c. vinegar 2 tbsp. Add soy sauce to taste. Reserve 1/2 cup process cheese spread. cook in shortening 10 minutes. grated cheese 1 tsp. diced onion 1 carrot. melted Remove seeds from peppers. diced (for garnish) 3 slices bacon (for garnish) Fry bacon until crisp. stir fry for 5 to 7 minutes. Top with reserved cheese spread and sprinkle with combined bread crumbs and melted butter. Spoon mixture into peppers. milk 1 c. diced zucchini 1/2 c. Place diced zucchini. Remove and place on a paper towel to drain. Drain. cut in half lengthwise 1/2 lb. butter. onion.STIR-FRY ZUCCHINI 3 c. green pepper. Add vinegar and sugar. Add well-beaten eggs to milk. and celery in skillet. Bake at 350 to 400 degrees for 1/2 hour. granulated sugar Soy sauce to taste 1 med. cubed 1 (12 oz. Bake at 350 degrees for 30-35 minutes or until crumbs are golden brown. corn. Serves 6. sliced diagonally 2 tbsp. grated 1 c.) can whole kernel corn. shortening 1/2 tsp. -----------------------998683 -. ------------------------ . add parsley. Combine remaining cheese spread. Add cheese and seasoning. 6 servings. and tomato.
diced 1/4 c. -----------------------998685 -. drain of fat all but 1 tablespoon bacon drippings. Cook 10 to 15 minutes.BAKED ZUCCHINI 1 1/2 to 2 lb. salt 1/8 tsp. Cool slightly before . zucchini Salt to taste 1 lg. brown sugar 2 tbsp. Add onions. Stir gently and heat through. Put in baking dish. Cool slightly before adding milk and bread crumbs and part of cheese. add water and vinegar. Add bacon and sauce mixture to hot cabbage. onion 1 c. milk Grind or grate squash and steam in frying pan with oil enough to keep from sticking. -----------------------998685 -. Serves 6. top with bread crumbs and cheese. zucchini Salt to taste 1 lg. water 1/4 c.SWEET SOUR RED CABBAGE 1 med. pepper and onion. onion 1 c. Fry bacon. flour 1/2 c. Bake at 325 degrees for 30 to 45 minutes. bread crumbs 1/2 lb. salt. grated cheese 1 or 2 eggs 1 c. head red cabbage 4 slices bacon. grated cheese 1 or 2 eggs 1 c. cook about 5 minutes until thick. Add well-beaten egg and some cheese. milk Grind or grate squash and steam in frying pan with oil enough to keep from sticking. Stir in sugar and flour. about 10 minutes. sliced Cook 5 cups shredded cabbage in salted water with 2 tablespoons vinegar or lemon juice. vinegar 1 tsp. drain. cut fine. pepper 1 sm. bread crumbs 1/2 lb. cut fine. Add onions.BAKED ZUCCHINI 1 1/2 to 2 lb. onion.998684 -. Cook 10 to 15 minutes.
BROCCOLI HOT DISH 1 (10 oz.SUMMER SQUASH MEDLEY 2 tbsp. Add squash. frozen chopped broccoli 1 can cream of chicken soup 1 tbsp. Bake uncovered at 350 degrees for 30-35 minutes.adding milk and bread crumbs and part of cheese. salt.ZUCCHINI SURPRISE 2 med. Drain. salt 1 tbsp. vegetable magic seasoning. zucchini and pepper strips. cajun style 1/4 tsp. -----------------------998688 -. sliced 1/4" thick 2 med. Add broccoli. yellow squash. Put mixture in a greased 1 1/2 quart baking dish. grated carrot Dash of pepper 1/4 tsp. flour 1/2 c. flour. Saute over medium heat until crisp (about 5 minutes). In a bowl mix together soup and sour cream. top with bread crumbs and cheese. melt margarine. margarine 2 med. seasoned croutons 2 tbsp. Bisquick 1/2 c. carrot. chopped onion 1/2 c. chopped 1/4 c. onion. grated Parmesan cheese 1 clove of garlic . zucchini's 1 c. Put in baking dish. Bake at 325 degrees for 30 to 45 minutes. Mix. zucchini. Add well-beaten egg and some cheese. sliced 1/4" thick 1/2 red bell pepper. stir in seasonings. pepper and onion. melted margarine Cook broccoli according to package directions.) pkg. Drizzle croutons with melted margarine. salt In large skillet. Arrange croutons on top along outside edges. -----------------------998687 -. Remove from heat. sour cream 1/4 c. cut into strips 3/4 tsp. -----------------------998686 -.
Pour sauce over asparagus. drained 1 1/2 tbsp.) cans cut asparagus.CAULIFLOWER AU GRATIN 1 lg. oil 4 eggs Mix together all above ingredients except zucchini. Bake at 350 degrees for 25-30 minutes. Ritz crackers. Spoon into 1 1/2 quart casserole. Cook slowly until thickened. sour cream and salt. oregano 1/2 tsp. diced onion 1 1/2 c. Add cheese and salt.) sour cream 1/4 tsp. Add flour. Sprinkle over cauliflower mixture. butter Preheat oven to 325 degrees. then add milk gradually.ASPARAGUS CASSEROLE 2 (14 1/2 oz. Cheddar cheese. pepper 1/2 c. salt 1/2 c. Cook for 10 minutes in salted water. Bake 40 minutes. Slice zucchini. crushed 1/2 tbsp. flour 3/4 c. sprinkle with cracker crumbs and dot over top with butter. Place cut asparagus in casserole dish. head cauliflower 1/4 c.1/2 tsp. Melt remaining butter and toss with bread crumbs. melted 1 tbsp. Combine cauliflower with 2 tablespoons butter. parsley 1/4 tsp. cheese. stirring constantly. divided 1/2 c. (8 oz. -----------------------998691 -. dried bread crumbs Break cauliflower into sections. onion. butter or margarine.) shredded cheddar cheese 1 c. melt butter. Drain well. In small pan over medium heat. Bake at 350 degrees for 30-40 minutes. (6 oz.FRESH ASPARAGUS . fold into mixture and spread into a greased pan. grated 1/8 tsp. butter. -----------------------998689 -. salt 1/2 tsp. -----------------------998690 -. milk 2/3 c. salt 1/2 c.
Wash. Turn into shallow serving dish.2 lb.) butter beans 1 (16 oz. chopped 1/4 c.) pork & beans 1 (16 oz. make a pillow of foil to hold tips up. Remove cores and seeds with long thin knife. tomato puree Cut 1/2 inch off tops of peppers and set aside. -----------------------998693 -. Rinse peppers in cold water to remove any remaining seeds. seeded & chopped 2 tbsp. Leave whole or cut into bitesize diagonal pieces. salt 1/4 tsp. pat . asparagus Salted water 1/4 c. Fold bacon and onions into beans. then fry onions until golden brown. peeled. dried dillweed 1/4 c.) kidney beans 1 tsp. prepared mustard Dash garlic powder 3/4-1 c.STUFFED BANANA PEPPERS 13 mild or hot banana peppers (sweet peppers. red or green bell peppers can be substituted if preferred) 2 tbsp. Drain very well. ketchup 1 sm. uncooked rice 1 med.BAKED BEANS 3 (16 oz. uncover the last 20 minutes. Decorate beans with remaining bacon arranged on top. Cook in salted water until tender. ketchup and sugar. -----------------------998692 -. Sprinkle with salt and pepper. melted Sprinkle of salt Sprinkle of pepper Snap or cut off tough ends of asparagus. Bake at 350 degrees for 1 hour. water 1/2 c. onion. If you find tips cook too fast compared to ends when cooking whole. dark brown sugar 1/2 lb. Brown bacon pieces. Mix beans. minced 1 c. onion. olive oil 1 sm. spices. Makes 4-6 servings of about 4-6 spears each. minced fresh parsley 1/2 tsp. tomato. Drizzle butter over top. bacon (chopped in pieces) reserve 3 strips for top Drain butter and kidney beans. butter or margarine.
Remove from heat. beaten Mix all ingredients in large bowl. stacking in dish as necessary. rice. Peppers can be filled 1 day ahead and refrigerated. melted margarine 1 tsp. parsley. -----------------------998694 -. Serve hot with sauce accumulated in dish or pass separately. Pepperidge Farm stuffing 6 eggs. Chill for 1 hour. Cover and bake 45-50 minutes. or frozen up to 2 weeks.) bags frozen chopped broccoli 1 c. salt and dillweed. pepper 1/2 tsp. Excellent side dish to leg of lamb.BROCCOLI BALLS 1 pkg. Pour over peppers. tomato. Bake at 325 degrees for 15-20 minutes until lightly browned. long grain rice. water 2 c. replace tops. broccoli cutlets. Stir in 1/2 cup water. Add onion and saute 10 minutes. Position 2 pepper halves against long side of rectangular baking dish. Drain. Defrost in refrigerator before baking. Heat oil in heavy large skillet over medium-high heat. cook beets in water until tender.BROCCOLI RICE CASSEROLE 2 (10 oz. These keep in the refrigerator for months.PICKLED BEETS 2 c. Mix can be made the day before and kept refrigerated. salt per cup In saucepan. Dissolve sugar and salt into the 2 cups water and vinegar. Combine remaining 1/2 cup water with tomato puree in small bowl and blend well. process cheese spread . Parmesan cheese 3 c. garlic salt 1/2 c.dry. Roll into small balls. Pour cold water over beets and skin them by rubbing between your hands. Slice beets. Preheat oven to 350 degrees. -----------------------998695 -. Pour syrup onto beets. cooked 1 c. 10 minutes. sugar 2 c. Cut 1 pepper in half lengthwise and set aside. Cook until liquid evaporates. Fill remaining peppers loosely with rice mixture. Cut off ends. vinegar 1/2 tsp. -----------------------998696 -. cooked & drained 3/4 c. Prop stuffed peppers against pepper halves.
Pour over drained carrots. -----------------------998697 -. water 1 tbsp. Put into 3 quart casserole.SWEET AND SOUR CARROTS 2 lb. Heat and stir to boil and thicken. orange juice 1/4 tsp. Serves 6-8. Add to saucepan. dry bread crumbs Cook and drain broccoli. Variation: Add 1/4 cup chopped green pepper to carrots for the last 15 minutes of cooking. salt 1 tbsp. packed 1/4 c. Serves 8. white vinegar 1 tsp. butter or margarine 1 c. Toss lightly to coat. brown sugar. salt 1/4 c. carrots. condensed cream of mushroom soup 10 oz.CAULIFLOWER MIX . julienne-cut carrots 3/4 c. Add to broccoli. soy sauce 1/2 c. Mix water and cornstarch together. Mix well. drain. Mix cheese spread. Drain. bring to a boil.APRICOT . Sprinkle over top.GLAZED CARROTS 5 c. cut bite-size Salted water 1/4 c. Combine broccoli and rice in large container. Saute until onion is soft and clear.10 oz. chopped onion 2 tbsp. -----------------------998699 -. Stir in salt and apricot preserves. Melt butter in small saucepan. Makes 8 (1/2 cup) servings. cover and cook over medium heat 8-12 minutes or until carrots are tender. butter or margarine 1/2 c. mushroom soup and chicken soup together. Put butter and onion into frying pan. Reduce heat. condensed cream of chicken soup 2 tbsp. -----------------------998698 -. apricot preserves In medium saucepan. While carrots are cooking put next 5 ingredients into saucepan. cornstarch Cook carrots in salted water until tender. combine carrots and water. Bake uncovered in 350 degree oven for about 30 minutes. Stir in crumbs. Mix with broccoli and rice. water 1/4 tsp.
) Bake uncovered at 400 degrees for 15 minutes. Add salt and drained celery. peas. bread crumbs Boil celery in water to cover for about 10 minutes or until tender. salt and pepper. Bake covered in 350 degree oven for about 25 minutes or until hot. drained. Top with pecans (or mix in with celery mixture). Drain. Stir in milk until it boils and thickens. Spoon mixture into greased 1 1/2 quart casserole.STYLE 4 slices bacon. drained 2 c. -----------------------998700 -. butter or margarine 1/3 c.CREAMED CELERY WITH PECANS 4 c. salt 3/4 c. For oven dish turn into 2 quart casserole. head of cauliflower. Cheddar cheese Cook cauliflower in salted water until barely tender. liquid . stirring constantly until thick and smooth. Melt 2 tablespoons butter over medium heat. Remove cover for last 10 minutes. salt 1/4 tsp. frozen or fresh.2 lb. Stir. (Can refrigerate. broken up Salted water 1/3 c. Scatter remaining 1 cup cheese over top. diced 1/3 c. cut diagonally into 1/2" pieces 3 tbsp. -----------------------998701 -. milk 1 c. butter 2 tbsp. cooked 1/2 c. 1 cup of cheese and cauliflower to sauce.GREEN BEANS GERMAN . Drain. Add peas. milk 3/4 tsp. Melt butter in saucepan. grated med. mushrooms. Serves 8-10. then bring to room temperature and bake. can Green Giant French style green beans. Mix in flour. celery. flour 3 tbsp. flour 2 c. all-purpose flour 3/4 tsp. Stir in flour and add milk slowly. pepper 2 1/2 c. vinegar 16 oz. This may be heated through and served now. reserved 1/3 c. Mix bread crumbs with 1 tablespoon melted butter and sprinkle over celery mixture. sugar 1 tbsp. sliced mushrooms. pecan halves 1/2 c. chopped onion 2 tbsp.
BAKED MUSHROOMS 3 lb. Add Worcestershire sauce and first amount of cheese. but adds good flavor) Saute mushrooms and onion in first amount of butter in frying pan for about 5 minutes. Heat through. Add beans. butter or margarine 1/4 tsp. Mix in flour. drained Melt butter in saucepan. flour. -----------------------998703 -. Saute onion in bacon drippings until crisp-tender. Makes 3-4 servings. sour cream 1 tbsp. pepper 1/4 c. stirring constantly.GREEN BEANS PARMESAN 2 tbsp. butter or margarine 2 tbsp. salt. chicken stock 1 c. vinegar and reserved liquid. fresh sm.In medium skillet. mushrooms 1 sm. milk 1/2 tsp. Remove bacon. tomato sauce and sherry. -----------------------998704 -. Put remaining butter into frying pan. drain on paper towels. chopped 1/4 c. sherry (optional. Serves 8. Add sugar. Turn into 2 quart casserole. Serves 8.) cut green beans. salt 1/8 tsp. Cover and bake in 350 degree oven for about 30 minutes or until bubbling hot. -----------------------998702 -. cook until smooth and thickened. heat thoroughly. This may need to be done in 2 batches. pepper 1 c. salt and pepper. sour cream. salt 1/8 tsp. all-purpose flour 1/2 tsp. onion. grated Parmesan cheese 2 (14 oz. Stir in chicken stock. Note: If you do not have chicken stock available use 3 chicken bouillon cubes dissolved in 2 1/2 cups boiling water. Add more butter if needed. Garnish with bacon. Add beans. all-purpose flour 3/4 tsp. Worcestershire sauce 2-4 tbsp. garlic powder 2 1/2 c. Add more to taste. fry bacon until crisp. Pour over mushrooms. Stir in milk until it boils and thickens. Heat and stir until it boils and thickens. butter or margarine 1/2 c.REFRIGERATOR PICKLES . Mix in flour. pepper and garlic powder. tomato sauce or ketchup 1 tbsp. Stir often.
sour cream 1/2 c. Sprinkle with a little Parmesan cheese. -----------------------998705 -. unsalted butter 4 med. Cheddar cheese. cucumbers. add sour cream. if desired 1 c. dill weed 1/2 tsp. sugar 1/4 c. To . white vinegar 1 tsp. potatoes. chives or onion if desired. Whip until blended. chives or chopped green onion.3 qt. Add carrots. 1 1/2" long 1/2 c. 1/3 c. carrot sticks. frozen green beans.POTATO AND CARROT MEDLEY They will stay crisp. or wrapped for freezing. Add chicken bouillon and dill weed. cubed 1 c. sliced thin 1 lg. Scoop potato mixture back into the skins. shredded 1/2 c. onion. thawed 1 tsp. Scoop out both halves. salt Melt butter in pot. Reserve the skin. potatoes and onions. When smooth. approximately 1 1/2 hours at 350 degrees. sliced thin 1 lg.TWICE BAKED POTATOES 6 med. sliced 3 c. May be held in the refrigerator for 24 hours. butter or margarine. Add all other ingredients and cook until done. mustard seed Mix and store in large bowl in refrigerator. Cut in half. cheese and butter. salt 2 c. half the length of the green pepper 1/2 c. green pepper. green pepper strips. Cook a few minutes on medium-low. onions. Idaho potatoes Salt & pepper to taste 1 pt. softened Parmesan cheese Bake the potatoes until done. Stir well. chopped 1/2 c. -----------------------998706 -. Whip the potatoes together in a large bowl and add salt and pepper to taste. instant chicken bouillon granules 1 tsp. celery seed 1 tsp.
When squash is cooked. cool and chop meat coarsely. onion flakes 1 tbsp. Serves 6-8. place on cookie sheet and bake at 325 degrees for 30 minutes or until golden.SPINACH CASSEROLE 1 pkg. Place squash halves in 9 x 13 inch baking pan and pour 3-4 cup of water into pan. (For this recipe. frozen spinach.serve.) Set oven at 325 degrees. divided 10 chestnuts. peeled. Refrigerate puree squash. Sprinkle with reserved chopped chestnuts and bake 60 minutes or until heated through. Drain water and set chestnuts aside until cool enough to handle. cut with an X on flat side 1/2 c. Meanwhile place chestnuts in small saucepan and add remaining 2 cups of water. chopped apples and salt into puree and pour into a 1 quart casserole. seeds & fibrous membrane removed 6 c. Set aside. Cover and boil on high heat 15 minutes. salt Preheat oven to 350 degrees. Peel chestnuts. thawed & squeezed dry 4 eggs. melted butter Combine ingredients in a greased casserole dish. milk 1 tbsp.BAKED SQUASH WITH APPLES AND CHESTNUTS Bake at 350 degrees for 45-50 5 lb. beaten 3/4 c. Worcestershire sauce 1 tbsp. scoop out flesh and puree in blender or food processor. sharp cheese. about 30 minutes. grated 2 c. you will need 6 cups squash puree. minutes. cooked rice 1/4 c.) Place squash puree in large bowl. Stir sherry.YAMMY APPLES . (Recipe can be completed to this point the day before. -----------------------998709 -. -----------------------998708 -. salt 3/4 lb. cream sherry 2-3 Granny Smith apples. raw squash. cut in half. water. -----------------------998707 -. working in batches if necessary. Bake uncovered until soft. cored & chopped 1/2-1 tsp.
-----------------------998713 -.BROCCOLI CASSEROLE Bake at 350 1 lg.) can yams. degrees for 30-35 minutes. Bisquick 1/2 c. bag chopped broccoli 1 c. peeled & sliced 3 tbsp. or until golden. Repeat the layers. half of the brown sugar and half of the cinnamon. pepper 1/4 tsp. If desired. and make a 1 inch layer of sliced yams. brown sugar 1 1/2 tsp. oil 1 sm. cover with a layer of miniature marshmallows. then dab with half of the butter. Sprinkle with half of the lemon juice. Parmesan cheese 1 tsp. Serve warm. butter or margarine Miniature marshmallows. onion flakes Cook broccoli and drain. marjoram 1/8 tsp. peel first) 1/2 c. Bake at 350 degrees for 30 minutes. and bake until they turn golden brown. chopped 1/2 tsp. minutes. grated sharp cheese 2 beaten eggs 1 can mushroom soup 2 tsp. lemon juice 3 tbsp. parsley flakes 4 beaten eggs Mix all ingredients and pour mixture into a 9 inch pie plate. salt 1 c. optional This recipe is made in layers.ZUCCHINI CASSEROLE 3 c. -----------------------998712 -. Start with a 2 1/2 quart buttered casserole. chopped zucchini (or your favorite squash. onion. sliced into thin chunks 4 juicy red apples. cinnamon 3 tbsp. Cover completely with 2 of the sliced apples.2 (19 oz. -----------------------998710 -.CRUNCH TOP POTATOES Pour sauce over and bake at 350 degrees for 20 . 10 minutes before cooking time has expired.
) shredded swiss cheese 1/3 c. baking potatoes. pepper 1 can Durkee french fried onions Combine vegetables. paprika 1 1/2 c. salt 1/8 tsp.roll pan in 375 degree oven. Makes 6 servings. Pour into quart casserole.) frozen broccoli. ------------------------ . brown sugar 1 tsp. carrots. Top with remaining cheese and onions. -----------------------998714 -. sprinkle over. Add single layer of potatoes. butter 3 or 4 lg. -----------------------998715 -. sour cream. 5 minutes longer. pepper and 1/2 can onions. Stir in tomatoes and seasoning. Bake 1/2 hour or until done. Place mixture in buttered shallow pan and bake 45 minutes in medium oven (350 degrees). soup. 1/2 cup cheese. pared and cut in 1/2 in. turn once in butter.ESCALLOPED TOMATOES 1 (2 1/2 lb. shredded Sharp process cheese Heat oven to 375 degrees. slices 3/4 c. Mix remaining ingredients. potato chips 2 tsp. crushed corn flakes or 1 c. salt 1 1/2 tsp. cauliflower combination (thawed and drained) 1 can (10 3/4 oz. cook slowly. sour cream 1/4 tsp.SWISS VEGETABLE MEDLEY 1 bag (16 oz. Bake uncovered. (4 oz. dry bread cubes 1/2 c.) can tomatoes 1 sm. pepper Saute onion in butter.1/3 c. Bake covered at 350 degrees for 30 minutes. Add bread cubes and sugar. onion chopped fine 1/4 c. Melt butter in jelly . butter 1 1/4 c.) condensed cream of mushroom soup 1 c.
-----------------------998719 -. broccoli.) can mushrooms. drained 1 stick oleo or butter. Serve with butter and Maple syrup. baking powder 3/4 tsp. grated zucchini 2 tbsp. Using heavy skillet. eggs.KENTUCKY SPOON BREAD Fry until golden 8 oz.998716 -.DORIE'S ENVELOPE CORN FRITTERS Recipe is written in magic marker on the back of an envelope with a 1973 postmark. Makes 8 or 10 cakes. milk 1 egg 1 1/2 c. 1/3 c. 1 1/3 c. butter Mix first 3 ingredients. zucchini and shape into cakes. brown. salt and pepper 2 lg. fry in melted butter for 2 minutes or more each side. beaten 2 c. corn Mix together. creamed corn 8 oz. biscuit mix 1/4 c. Drop by spoonfuls into hot deep fat fryer.FRIED ZUCCHINI CAKES Bake at 350 degrees for 40 minutes. Add eggs. melted 1/4 c. cheese grated 1/8 tsp. whole kernel corn . -----------------------998717 -.GREEN RICE 1 1/3 c. Minute rice 1 can cream of mushroom soup 1 jar Cheese Whiz 1 (4 oz. salt 2/3 c. chopped onion 1 pkg. -----------------------998718 -. flour 1 1/2 tsp. cooked and drained Mix all ingredients together. chopped.
diced pasteurized process cheese 1/2 c. flour 1 tsp. Jiffy corn bread mix Bake in glass pan Mix all ingredients in bowl with spoon (do not need mixer). sliced green onion 2 tbsp. fine bread crumbs 1 tsp. -----------------------998720 -. dried dill weed 1/2 tsp. Fill mushroom crowns with bread crumb mixture. Remove from heat. dill weed. Add milk and cook over low heat. Add torn leaves and continue cooking for 5 more minutes. cover with boiling water (salted). Worcestershire sauce Remove stems and chop. butter or margarine 2 tbsp. Cover and cook 5 minutes. Drain in colander.CABBAGE CASSEROLE 3 lb. swiss chard 2 tbsp. sour cream egg stick soft margarine sm. pkg. pressing out liquid. cooked slightly and . -----------------------998722 -. for 30 minutes at 350 degrees.8 minutes at 425 degrees. and worcestershire sauce. -----------------------998721 -. Place chard into greased dish. butter 1/4 c. cabbage. salt 1/2 c. Pour cheese over top and sprinkle with crumbs that have been coated with butter. stirring until cheese is melted and blended. Add cheese. stirring constantly until mixture thickens. Cook stems and onion in butter till tender.SWISS CHARD WITH CHEESE 2 lb. melted butter Cut stalks from washed chard leaves in 1" pieces. milk 1/2 lb. Place in bottom of large kettle. Bake on ungreased cookie sheet for 6 . bread crumbs 2 tbsp. (5 cups chard) Melt butter.8 1 1 1 oz. Stir in bread crumbs. blend in flour and salt.DILL STUFFED MUSHROOMS 24 fresh mushrooms (white button) 2 tbsp.
drain) 1/2 c. whole kernel or cream 2 c. corn. boiling water 1/4 lb. This is a hearty cold weather dish which our family liked very much! -----------------------998724 -. Cook 15 minutes. bread crumbs 4 eggs 1 1/2 c. chopped onion 2 c. degrees for 30 minutes. Pour over ingredients in dish. pepper and paprika. salt 1/2 (2 slices) c. grated cheese salt and pepper Melt 1 stick oleo and 2 cups milk. add milk. -----------------------998725 -. Do not boil. Beat eggs slightly. Add milk. paprika 2 tbsp. Add onion and cook slowly for 5 minutes. Place in cold oven bake for 1 hour at 325 degrees. -----------------------998723 -. Sprinkle paprika over top. salt 1/8 tsp. salt pork or bacon (diced & fried until brown. salt. sprinkle over this.drained --Add to cabbage:-1 c.SCALLOPED CABBAGE . cracker crumbs 1 c. milk 1/4 tsp. Add salt. chopped parsley Boil potatoes 15 minutes. sliced potatoes 2 c. Bake 350 4 c. paprika Drain can of asparagus tips and arrange on bottom of lightly buttered baking dish. Serves 4 . milk 1 tsp. can asparagus tips 1 tsp.ASPARAGUS OMELET 1 lg. Add to potatoes along with corn. Drain. Heat to boiling point and serve piping hot with parsley sprinkled over top. pepper 1 tsp. Fry salt pork or bacon. bread crumbs (without crusts) of fresh bread.CORN CHOWDER Pour over cabbage mixture.6.
add 1 cup sharp cheese. and stir until melted. drain. maple syrup 1/2 tsp. milk Cook in salted water until tender. -----------------------998726 -. carrots.STUFFED CABBAGE --DRESSING:-- 1 lb. -----------------------998728 -. ground beef . grated Parsley. vinegar 1 heaping tbsp. cooked and cooled 1 can red kidney beans. frozen mixed vegetables.GLAZED HOLIDAY CARROTS 3 (1 lb. Add salt and pepper to taste. In small saucepan. chopped 1/2 green pepper. cool 1 minute . chopped 1 onion. orange peel.Shred enough cabbage to fill a casserole. ginger and orange peel. oleo (Promise) 1/3 c. 3/4 c.pour glaze over carrots. drain + wash 4 stalks celery. sugar 1 tbsp. garnish with chopped parsley. pkg. stir. chopped Cook carrots in 1 inch boiling water 10 to 20 minutes or until tender. chopped Mix vegetables and let cool.) c. -----------------------998727 -. then mix with vegetables and refrigerate. stir in syrup. sliced 1/4 c. make white sauce of: 2 tbsp. serves 4.SWEET + SOUR MIXED VEGETABLES 20 oz. When thick. flour 2 c. Pour over the drained cabbage and cover with buttered crumbs and bake in moderate oven until heated through and top is brown. mustard 1/2 c. ginger 1/4 tsp. melt oleo. flour Cook and cool the above. butter 2 tbsp.
finely minced 1 c. Fry bacon and onions together until onions are tender. salt free butter. frozen spinach. seasoned (any flavor) croutons 1 c. chopped 4 slices of bacon.enjoy! -----------------------998730 -. softened to room temperature 1/2 tsp. add 1 minute for each additional ear . (I pour another can of tomato soup over the cabbage rolls before baking.1 lb. Loosen cabbage leaves in hot water.MICROWAVE CORN ON COB Wrap each ear of corn (without husk) in wax paper twist ends . Drain very dry. milk Salt Cook spinach according to directions. Blend thoroughly. fresh ground 1 clove of garlic. very finely chopped 2 tbsp. pepper.2 1/2 hours at 350 degrees. ground pork 1 c. diced and browned in butter Mix all ingredients together. grated 4 eggs.CREAMED SPINACH 1 pkg. finely chopped 1 med onion.) pkg. Slowly add milk. frozen spinach. Wrap and place in roaster. -----------------------998731 -. Add flour. slightly beaten 1/2 c. cook and stir until thickened. pepper and garlic. serves 4. nutmeg . flour 1/8 tsp. parmesan cheese. chopped 2 c.for 2 minutes. seasoned salt. rice. about 10 minutes. Add spinach and mix thoroughly. white pepper 1/4 tsp. soaked in water 1 can tomato soup 2 eggs Salt + pepper Onion.) -----------------------998729 -.SPINACH BALLS 2 (10 oz. bake 2 .
VEGETABLE CASSEROLE 1 (10 to 12 oz. on a cookie sheet . My heart beets for you. sliced Peppers. sliced Onion. (Can be frozen up to 6 weeks) To serve. -----------------------998734 -. and seasonings. -----------------------998732 -. shredded 1 1/2 c. place on an ungreased cookie sheet. sliced Cheese slices Tomato sauce Cheese. . 350 degrees for 25 . and we will be a happy pear! -----------------------998733 -. drain well. Shape into balls. Sprinkle grated cheese and butter over top. add bit of basil and garlic powder.) box of whole kernel corn 1/2 c. butter. Bake in preheated oven of 350 degrees . do you carrot all for me? You are the apple of my eye. My love for you is strong as onions.ZUCCHINI CASSEROLE Zucchini. Mix thoroughly spinach. about 1" in diameter. In blender. chopped 1/2 c. Bake in greased casserole (2 qt. Then mix all ingredients together well. Top with tomato sauce.lined with waxed paper. green pepper. Remove from freezer and place in airtight containers. chopped Defrost vegetable and dry off a bit between paper towels.400 degrees F. with your radish hair and turnip nose. A wonderful dish to take when you go to a friends house or potluck supper.) box of frozen french style cut beans 1 (10 to 12 oz. eggs.15 minutes until firm. Freeze about 1 hour. lettuce marry. If we cantaloupe. grind croutons into fine crumbs.Cook spinach according to package directions. sharp cheddar cheese. grated Layer in casserole. crumbs. or 10 .) with 1 cup soft bread crumbs and 2 tablespoon butter on top. celery. cheese (I use Sargento's). mayonnaise 1/2 c. Bake 1 hour at 350 degrees. onion. med. sliced Tomatoes. chopped 1/2 c.30 minutes.VEGETABLE MEDLEY My Sweet Potato. Place in strainer and use back of spoon to press out water. Put slice of cheese between each layer.
-----------------------998736 -. Can be frozen and reheated at 350 degrees for 30 minutes.CAULIFLOWER 1 head cauliflower. light cream 1 tsp. olives and green onion. butter. peeled & sliced 1 med. Cut lengthwise and scoop out potato. shell macaroni 2 c. drain. At serving time. broccoli flowerets 1 c. cauliflower flowerets 1 c. baking potatoes 1 (6 oz. Combine potato with ingredients and beat with mixer. -----------------------998738 -. salt 4 tbsp. Rinse with cold water. grated onion 1 c. artichoke hearts. avocado. grated cheese .ITALIAN VEGETABLE TOSS 1 1/2 c. mayonnaise 1 tsp.) can artichoke hearts. sliced ripe olives 1/2 c. seeded.) can crabmeat. -----------------------998737 -. Toss with Italian dressing. Worcestershire 1 c. drain well.CRAB STUFFED POTATOES 4 med. grated sharp cheese Paprika Bake potatoes whole until fork tender. Sprinkle with paprika. softened 1/2 c. In a large bowl combine macaroni. rinsed & chopped 1 c. broccoli. Berenstein Italian dressing 1 med. drained 1/2 c. Fold in crab meat and refill shells. drained. mushrooms. tomato. cooked until tender 1 can cream of chicken soup 1/3 c. sliced mushrooms 1 (6 oz. chopped green onion 2/3 c. Cover and chill several hours. toss vegetable mixture with avocado and tomato. seeded & chopped Cook macaroni according to package directions. Bake in oven at 400 degrees for 15 minutes. Makes 12-16 servings. cauliflower.
Top with: 1 c. zucchini. salt 1 c. -----------------------998741 -. baking powder 3/4 tsp. Top with 1/4 cup Progresso Italian bread crumbs tossed in 2 tablespoons melted butter. Cover with foil and bake at 375 degrees for 45 minutes to 1 hour.BROCCOLI SOUFFLE 1 bag frozen broccoli (or 2 sm. beaten 1/2 c. pepper 1/4 tsp. can of cream of celery soup. beaten 1 c. grated Cheddar cheese 10-12 crumbled. shredded Cheddar cheese 1 can Durkee fried onion rings 1 lb. frozen hash browns 1 can cream of celery soup 1/4 tsp. Mix well and add hash browns and mix until potatoes are coated with mixture. milk 1 egg.Cut cauliflower into flowerets. 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. mayonnaise and Worcestershire and cheese. smashed Ritz crackers Pat of butter Bake at 350 degrees for 25-35 minutes.ZUCCHINI FRITTERS 1 1/2 c. chopped onion Stir together in a casserole dish. shredded . 1/2 can of the onion rings.BAKED HASH BROWNS 3/4 c. Add cauliflower gently. -----------------------998739 -. flour 2 tsp. Mix soup. Pour into 9 x 13 inch baking dish. Bake at 350 degrees for 30 minutes or until bubbly. milk In a bowl combine 1/2 cup of cheese. -----------------------998740 -. boxes) 1 can cream of celery soup 2 eggs. milk and sour cream. seasoned salt 1/4 c. sour cream 1 1/2 c.
A clean laundry tub works well or you can actually put them in the washer on the delicate cycle. You will think that you have enough greens to feed an army when you start. Pull the green leafy part off the tough stems and tear into pieces with your hands. When the pressure goes down. pepper 1 1/2 c. Remove bacon and set aside. Chop the greens and turnips and side-meat all up together. Fry bacon until crisp in a Dutch oven. remove them from the pot and place in a large deep pan. -----------------------998743 -.A POT OF GREENS "SOUTHERN STYLE" Fresh collards Mustard Turnip greens Or . Chicken or beef broth works well too. like cabbage. Serve hot. chopped 5 c. Add to flour mixture. not chewy at all. Mix milk. Don't even fool with them). lean side meat Salt Pressure-cooker Fresh greens are sandy and must be thoroughly washed in several changes of water. 1 turnip. soft-ball size 1/2 lb. mix. quartered 1 sm. onion. Add water to cover. Cut into 1 1/2-inch slices. They should be dark-green and soft. Fry 3-4 minutes (golden brown). (Frozen ones taste just like the box. put them in your cooker with the recommended amount of water usually a half-cup. Cut the side meat up into 2 x 2 inch chunks and distribute throughout the greens. Following your pressure-cooker directions. Place in serving dish and serve warm with corn bread to soak up the pot-liquor. I find that it takes about 15 minutes of pressure to cook them to the proper Southern degree of tenderness.DOWN-HOME GREEN BEANS AND POTATOES 1 1/2 lbs.can use all three of above mixed together. add . just a little lemon juice and let them swish around in there. egg and zucchini. Discard the stems. salt 1/2 tsp. but greens yield about half their weight and also cook down to a smaller amount. no soap. set aside. Bring to a boil. DO NOT DRAIN. Dice the turnip up and sprinkle across the top. Saute onion in drippings until tender. -----------------------998742 -. cubed red potatoes Wash beans. Trim ends and remove strings. Drop by tablespoon into deep heated oil. but don't let them spin.Oil for deep frying In bowl mix first 3 ingredients. Sprinkle with salt to taste. fresh green beans 8 slices bacon. And don't let anybody see you do it. water 1 tsp.
milk.SLICED POTATOES BAKED IN OVEN Slice potatoes. Cool. crushed 1 c. Pour into greased 2 quart casserole dish. Add cheese mixture to potatoes. Cover and simmer 15 minutes. potatoes 1/2 c. Yield: 6 servings. with corn flakes.CHEESE POTATO CASSEROLE 6 med. Variation: Slice potatoes. -----------------------998746 -. and orange peel. shredded cheese Salt and pepper Mix all except corn flakes and spread in a buttered 11 x 14 inch pan. frozen hash browns 1/2 c. Add potatoes and cook 10 minutes or until potatoes are tender. sour cream 1/4 tsp. -----------------------998744 -. peel and grate potatoes. sour cream 1 stick butter 10 oz. cover with whipping cream and bake 25 minutes at 400 degrees. season with salt. season with salt and pepper and fresh herbs. Sprinkle with paprika. slow heat until melted. Drain. salt and pepper. salt Paprika Cook potatoes in boiling salted water for 30 minutes. -----------------------998745 -. -----------------------Sprinkle . Layer in greased dish.bacon. pepper 4 oz. shredded Cheddar (mild) 2 tbsp. Mix well with olive oil. beans. salt. Remove from heat. pepper. Mix. Stir in sour cream. butter 1 tsp. pepper and return to a boil. water 1 onion. layer in dish and bake 25 minutes at 400 degrees. milk 8 oz. Stir occasionally. chopped 1 can cream of chicken soup Corn flakes.POTATO CASSEROLE 1 pkg. Combine cheese. and butter in a small saucepan. Bake at 350 degrees for 1 hour.
998747 -. milk 1/2 c. milk 1 tsp. melted butter 1/3 c. Alternate layers of potatoes and sauce in a casserole. milk or to desired consistency . cooked potatoes Paprika Melt butter.) can sweet potatoes 1 c. butter --TOPPING:-1 c.. -----------------------998748 -. Drain. Bake at 350 degrees for 15 minutes. brown sugar 1 c.SWEET POTATO CASSEROLE 1 (1 lb. -----------------------998749 -. dillweed 1 c. vanilla flavoring Approximately 1/2 c. whip and add other ingredients. cinnamon 1/2 tsp. chopped pecans 1/3 c. mayonnaise 3 tbsp.SWEET POTATO SOUFFLE Approximately 5 fresh sweet potatoes 1/2 c. flour 3/4 tsp. 13 oz. minced onion 4 c. vanilla 1/2 c. diced. nuts and melted butter. granulated sugar 3 tbsp. salt 1/2 tsp. Bake at 350 degrees for 30 minutes. flour Heat sweet potatoes in syrup. cook.CREAMY DILLED POTATOES 1 tbsp. salt and dill. Blend in mayonnaise and onions. butter 2 eggs 1/4 tsp. blend flour. sugar 3 eggs 1/2 c. Add milk. Put in casserole dish and top with sugar. stirring until thick. butter 1 tbsp.
Beat until fluffy and add sherry. butter. melted butter 2 tbsp.ORANGE SWEET POTATOES 6 med. Add a pinch of salt and food coloring. divided 3 tbsp. grated orange rind 1/3 c. margarine 1/4 tsp.--TOPPING:-Brown sugar .add margarine. quarter and arrange in casserole dish. Top with chopped pecans and brown sugar last 10 minutes of baking time. Serves 4.then puree.ORANGE-SWEET POTATO CUPS 4 oranges 2 1/2 c. orange rind and sugar.reserve juice. Spoon mixture into orange cups. mashed sweet potato 2 tbsp. -----------------------998750 -. Bake at 350 degrees until lightly glazed. orange juice. shredded 2 chopped onions . white sugar Salt Yellow food coloring. stirring until thickened. sweet potatoes 1 tbsp. OR: Top with marshmallows the last 5 minutes of baking time. salt 1/4 c. Peel. cornstarch 1 c. stirring until sugar dissolves. -----------------------998752 -. sherry (cream sherry) Scoop out orange halves . firmly packed brown sugar 1/3 c. orange juice and salt. sprinkle with brown sugar. if desired Boil sweet potatoes in skins. -----------------------998751 -. Pour in cornstarch. Stir 1/2 cup orange juice into cornstarch stirring until smooth. Bake at 350 degrees for 1 hour.CARROTS 2 lb. pkg.chopped pecans Or marshmallows Cook fresh sweet potatoes until tender . Mash potatoes . Add ingredients with milk to desired consistency. Pour over sweet potatoes. carrots. Heat rest of orange juice.
Add 1 1/2 teaspoon salt. Accent Salt and pepper to taste Combine ingredients in large skillet. bacon or salt pork. water Cover and steam for 20 minutes. basil flakes 1 tsp. zucchini. shredded 2 c. -----------------------998755 -. sliced thinly 2 tomatoes. Using the same liquid. eggplant. black pepper and cayenne pepper Wash peas and soak overnight. Place in a covered casserole and cook until all the liquid is absorbed.HOPPIN' JOHN 1 c. dried blackeyed peas 1 pod red pepper 1/2 lb. Cover. Mix with carrots. diced 3 c. onion 1/2 c. oil 2 med. chopped 1/4 c. bacon fat 2 tsp. cook until peas are tender but whole. Drain. Bake at 350 degrees for 45 minutes. salt 1 med. Serves 8. diced celery 2 lg. add the pork and pepper pod. Put into greased mold.SKILLET CABBAGE 4 c. salt and other peppers and mix well. minutes or longer. onions.RATATOUILLE (MICROWAVE) Cook over medium heat for 15 2 med. -----------------------998753 -. -----------------------998754 -. shredded cabbage 1 green pepper. sugar 1 tsp. sliced . 3/4 cup cream.1/2 c. thinly sliced 1 med. peeled (1/2 inch pieces) 2 tsp. Add cooked rice. Fry 2 cups soft bread crumbs in 1/4 cup butter. green pepper. cooked rice As need for taste: salt. Serves 6. if needed.
beaten 1/3 c. Let stand five minutes. cover and heat for 20 minutes on high. -----------------------998757 -. V-8 or tomato juice 2 tsp. parsley flakes 1/4 tsp. sugar 3 tbsp. ONION AND PEPPER SAUTE 2 lg.BEETS IN ORANGE SAUCE Bake in greased 8 to 10 beets 3 tbsp.CORN PUDDING 1 can cream style corn 1/4 c. milk 1/4 tsp. salt 1 tbsp. cornstarch. sugar 1 1/2 tsp.2 cloves garlic 3 med. pepper Place onions. sliced 2 c. Pour over 8 to 10 drained hot cooked beets either whole. fresh mushrooms. sliced 2 tbsp. onions. cornstarch 1 tsp. then mix with other ingredients. chopped 6 oz. oil Salt and pepper . orange juice Over low heat in saucepan. pepper. Cook and stir until sauce thickens.MUSHROOM. butter 1/2 c. seeded and cut into strips 2 lg. -----------------------998758 -. stir once or twice. tomatoes. salt and butter. butter flavoring 1 tbsp. -----------------------998756 -. casserole dish at 350 degrees for 30 minutes. garlic and oil in 5 quart microwave bowl. blend sugar. cornstarch 2 eggs. salt 1/2 tsp. sliced or diced. Add the rest of the ingredients. butter Mix dry ingredients. green peppers. stir once. Slowly add orange juice. Serves 4. Then serve. Heat 4-5 minutes covered.
packaged corn flake crumbs 2 tbsp. Sprinkle each layer with salt. oregano. 1/2 inch thick 1/2 c. -----------------------998760 -. pepper. Makes 6 servings.) pkgs. nutmeg. ground nutmeg Salt and pepper to taste 1/8 tsp. Spread evenly over spinach mixture. garlic powder. Smooth top of mixture with back of a spoon.SCALLOPED ONIONS AND ALMONDS 4 c. chopped spinach 1 oz.) can cream of mushroom soup Salt 1/2 c. Let stand 5 minutes before serving. Tasty side dish for steaks or hamburgers. chopped onions Melt margarine in large skillet over medium-high heat. Combine tomato sauce.Heat oil in large skillet and saute until vegetables are tender. salt. -----------------------998759 -. Ricotta cheese 1/4 tsp. Remove from heat. Spoon into 9-inch pie pan that has been sprayed with an nonstick cooking spray. Parmesan cheese 3/4 c. Add onions and saute until golden. for 25 minutes in 350 degree oven. oregano 1/2 tsp. Stir in Parmesan. and basil. sprinkle over onion mixture. Bake. -----------------------998761 -. almonds and soup in a greased shallow 1 quart baking dish.LIMA BEAN DELIGHT . melted margarine 1/2 c. Combine corn flake crumbs with butter. Bake at 350 degrees for 20 minutes or until crumbs are browned. 2 (10 oz. Serves 4. Ricotta. salt and pepper. Alternate layers of onion. Drain well. basil Cook spinach only until separated.) can tomato sauce 1/2 tsp. uncovered. garlic powder 1 (8 oz. melted margarine Cook onion slices in boiling salted water until tender and drain.ITALIAN BAKED SPINACH 1 1/2 tbsp. sliced raw onions. blanched slivered almonds 1 (10 1/2 oz.
pork sausage (bulk hot or mild) 2 c. cheese and catsup. lg. dry mustard 2 (10 oz. lima beans. pimentos. margarine 1 c. Bake.) pkgs. set bacon aside. salt and pepper. sprinkle over casserole. uncovered. Drain. Combine 2 tablespoons melted margarine and bread crumbs. reserving 1/2 cup liquid.2 tbsp. then bake at 350 degrees for 30 minutes. cooked and drained 1 c. Reserving 1 tablespoon of drippings in skillet. salt 1/4 tsp. melted 2 tbsp. catsup 2 tbsp. pepper 1/4 c. chopped onion 1/2 c. bring to a boil. Saute onion and celery in reserved drippings until tender. Cook bacon in a large skillet until limp. Cover. diced 1 c.LIMA BEAN-BACON BAKE 2 (10 oz. chopped pimento 2 tbsp. Worcestershire sauce 1/4 tsp. -----------------------998763 -. milk 1/8 tsp.) pkg. chopped celery 1 c. Sprinkle with bacon. mix well and pour into greased 1 1/2 quart casserole dish. -----------------------998762 -. Then add milk. Spoon mixture into lightly greased 2 quart casserole. shredded Cheddar cheese 1/2 c. pepper Combine lima beans and water. Worcestershire sauce and pepper. water 6 slices bacon. soft bread crumbs Melt 2 tablespoons margarine in saucepan over low heat. margarine. Add beans. Remove bacon with slotted spoon.) shredded Monterey Jack cheese 1/4 tsp. reduce heat and simmer 15 minutes. all-purpose flour 1 tsp. frozen black-eyed peas .BLACK-EYED PEAS WITH SAUSAGE 1/2 lb. water 1/2 tsp. salt 2 c. Yield: 6 to 8 servings. stir constantly until thick and bubbly. Stir in beans. frozen lima beans 1 1/2 c. at 350 degrees for 25 minutes or until bacon is browned. (4 oz. pepper 1/4 tsp. blend in flour. cheese.
pepper. salt. Add water and seasoning and bring to a boil. "Minute" rice Prepare red beans as directed by package. sugar snap peas 1 pkg. add onion. When beans and sausage are done prepare rice. reduce heat and simmer 40 to 45 minutes. turkey sausage 2 c. mint. garlic. lemon juice 1 tbsp. Drain and rinse with cold water to stop the cooking completely. olive oil 1 clove garlic. Stir for about 2 minutes to heat the peas through. Pat dry with paper towels. -----------------------998765 -. salt and pepper. add the snow peas and time 1 minute. All snow peas may be used if snap peas are out of season. In a medium skillet heat the margarine and olive oil over medium heat. and hot sauce. serve beans over rice.TANGY PEAS WITH TURMERIC 1/2 lb. -----------------------998764 -. Add the peas. to taste Bring 2 cups water to boil in medium sized pan. pepper. chopped celery . Add the garlic and saute 1 minute. Snap the ends off the snap and snow peas. When beans are half cooked add sausage and finish cooking. chopped onions 1/2 c. minced 1/4 tsp. hot sauce to taste 1 lb. drain. snow peas 2 tsp. melted butter or margarine 1/2 c. Cover. red pinto beans 1 lg. salt Freshly ground black pepper. Serve immediately. turmeric 1 tbsp. Add the sugar snaps to the boiling water and time 30 seconds. -----------------------998766 -. Add the turmeric and lemon juice. garlic. onion Salt.RED BEANS AND RICE 1 pkg.Brown sausage in a large skillet. finely chopped fresh mint 1/8 tsp. margarine 1 tsp. swirl to incorporate. Add peas and return to a boil.BROCCOLI AND RICE CASSEROLE 3/4 c. Yield: 6 to 8 servings.
BROCCOLI CASSEROLE Bake at 350 degrees for 35-45 minutes. half of soup. In saucepan combine remaining soup and milk. Stir dinner rolls into soup mixture. then celery. frozen broccoli spears 1 beaten egg 1 (10 3/4 oz. can mushrooms 2 pkgs. -----------------------998768 -. butter or margarine (1/2 stick) 3/4 c. dried tarragon. finely chopped celery Cook broccoli according to package directions just until tender. 1 can cream of mushroom soup 1 sm. parsley. combine egg. Makes 6 servings. add drained broccoli. Bake at 350 degrees for 40 minutes. frozen cut broccoli 1 1/4 c.STIR FRY BROCCOLI .BROCCOLI BREAD BAKE 1 (10 oz. mayonnaise 1 can cream of mushroom soup 2 slightly beaten eggs Ritz crackers Cook broccoli until tender.) can condensed cream of onion soup 1 tsp. Mix other ingredients together.Simmer not brown. Bake at 350 degrees for 20 to 25 minutes or until rolls are golden brown. -----------------------998767 -. Cover top with crushed Ritz crackers (about 12 or to your taste). frozen broccoli 1 (8 oz. milk 1/4 c. drain well. Heat through and serve over baked casserole. Meanwhile.) pkg. dried parsley flakes 1/4 tsp. Separate dinner rolls. crushed Dash of pepper 1 pkg. Spoon soup mixture down center of broccoli.) jar Cheese Whiz Mix in 1 cup uncooked Minute rice. tarragon and pepper. -----------------------998769 -. 2 pkgs. refrigerated flaky dinner rolls (6) 1/4 c. white shredded American cheese 1 chopped onion 1/4 c. Snip each in quarters. Arrange broccoli spears crosswise in a 10 x 6 x 3-inch baking dish.
drained 1 (16 oz. crushed 1 tbsp. soy sauce 1/8 tsp. beaten 1/2 c. pepper Combine all these ingredients and pour into one quart buttered casserole dish. chopped broccoli (if frozen. crackers. onion (instant minced) 2 tbsp.BROCCOLI-CORN BAKE 1 (16 oz. sherry Stir-fry sauce to taste.) pkg.Stir-fry 1 pound broccoli 1 minute.) can cream-style corn 1 (10 oz. 1/2 c. -----------------------998770 -.EASY CORN CASSEROLE 1 (16 oz. corn bread mix . melted margarine Sprinkle over vegetables. Cheddar cheese 1 box sm. chicken broth 1-2 tbsp. at 350 degrees for 35 to 40 minutes or until well heated. salt 1/4 tsp. cornstarch 1 tbsp. thawed) 1 egg. uncovered. --SAUCE #1:-1/2 tbsp. margarine.) can corn.) can creamed corn 1 c. -----------------------998771 -. soy sauce 1/8 tsp. chicken broth Salt (optional) --SAUCE #2:-1 tbsp. cornstarch 1/2 tbsp. crushed saltine crackers 4 tbsp. sour cream 2 eggs 1/2 c. Steam 3 minutes. Bake. powdered ginger 1/2 c. Serves 4 to 6. ginger 1 c. melted 1/2 tsp.
Mix all ingredients together. Melt 1/2 stick margarine in casserole; pour mixture in casserole. Bake at 350 degrees about 1 hour or until center tests firm. -----------------------998772 -- STUFFED TOMATOES
6 med. tomatoes 1 pt. fresh mushrooms, chopped 2 tbsp. butter or margarine 1/2 c. dairy sour cream 2 beaten egg yolks 1/4 c. dry bread crumbs 1 tsp. salt Dash pepper Dash thyme Cut stem end from tomatoes; scoop out pulp. Turn shells upside down to drain. Chop pulp fine; measure 1 cup; set aside. Cook mushrooms in the butter or margarine until tender. Combine sour cream and egg yolks. Add to mushrooms with the tomato pulp; mix well. Stir in the crumbs, salt, pepper and thyme. Cook and stir until mixture thickens and boils. Place tomato shells in 10 x 6 x 1 inch baking dish. Spoon mushroom mixture into tomatoes. Combine 1 tablespoon melted butter and 3 tablespoons fine dry bread crumbs; sprinkle atop tomatoes. Bake in moderate oven (375 degrees) for 25 minutes. -----------------------998773 -- SPINACH-STUFFED BAKED TOMATOES
4 med. tomatoes 1/8 tsp. salt 1 (10 oz.) pkg. frozen chopped spinach, cooked 1/2 c. grated Parmesan cheese, divided 2 tbsp. mayonnaise 2 tsp. grated onion 1/8 tsp. salt 1/8 tsp. pepper Slice off top of each tomato; scoop out some of the pulp, leaving shells intact. Sprinkle shells with 1/8 teaspoon salt. Invert on paper towels to drain. Drain cooked spinach. Press out excess liquid with back of spoon. Put spinach in blender or food processor and add 1/3 cup Parmesan cheese and remaining ingredients. Pulse several times or until mixture is well blended. Fill tomato shells with spinach mixture. Place in a 1 quart casserole and sprinkle with remaining cheese. Bake, uncovered, at 400 degrees for 15 minutes or until heated. Yield: 4 servings. -----------------------998774 -- YELLOW SQUASH CASSEROLE
2 c. well drained and cooked yellow squash 3 beaten eggs (lg.) 1 tbsp. minced onion 1/2 c. med.-sharp Cheddar cheese, grated 1/2 tsp. salt 1/2 c. buttered bread crumbs Mix all ingredients, except bread crumbs. Pour into baking dish and top with buttered bread crumbs. Bake at 350 degrees for 45 minutes or until firm. -----------------------998775 -- SQUASH SUPREME
2 c. fresh yellow, squash, cooked and drained 2 med. carrots, grated 2 tbsp. chopped onion 1 can cream of mushroom soup 1 (2 oz.) jar chopped pimento 1 (8 oz.) sour cream 1 (8 oz.) pkg. herbed stuffing 1 stick margarine Combine vegetables. Blend undiluted soup and sour cream; stir into vegetables mixture. Toss together stuffing and melted margarine. Pour half of the stuffing into a shallow 3 quart baking dish. Pour vegetable-sour cream mixture over the stuffing, then top with remaining stuffing. Bake at 350 degrees about 30 minutes or until set. -----------------------998776 -- SUMMER SQUASH
1/2 lb. summer squash 1/4 stick butter 1 egg 1 med. red onion, chopped 1/4 tsp. marjoram Parmesan cheese Cracker crumbs Clean squash; cut in small pieces or slices. Boil squash and onions in salted water until tender; drain well. Add butter and seasonings. Mash lightly with fork. Add eggs; stir lightly. Put in a greased baking dish; sprinkle Parmesan cheese and cracker crumbs over top. Bake at 350 degrees for 30 minutes. ------------------------
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
pepper. Serve over rice and sprinkle on gumbo file' just before serving.Saute onions and green pepper in butter. pepper 4 c. -----------------------998782 -. onions. Slice olives and put on top. chopped 1/2 c. 12 oz.FRIED OKRA 1/2 c. oil or drippings 2 1/2 lbs. -----------------------998781 -. chopped 1 (1 lb. bell pepper. Saute okra separately with salt and pepper.) hen 3 qts. cayenne. Tabasco and Worcestershire sauce Gumbo file' The day before. parsley. Debone and reserve broth. mix with onions and pepper. water 3/4 c. Makes about 6 servings. Add parsley and tomatoes to the browned vegetables and cook slowly for 15 to 20 minutes. -----------------------998780 -. fat removed. okra. green onions.OKRA GUMBO 1 (5 lb. cut finely 1 c. Bake at 400 degrees for 30 to 45 minutes or until bubbly.. chopped 1 c. Shake in a bag to coat with dry ingredients. Heat drippings in skillet and fry okra turning often until browned. onions. green pepper. boil hen slowly in 3 quarts water that has been seasoned. chopped 1/2 c. stirring occasionally. all-purpose flour 1 tsp. and bell pepper.STEWED OKRA AND TOMATOES 1 med. Layer in casserole dish with fresh tomatoes. salt 1/4 tsp. When okra is tender. tender okra Bacon drippings Combine dry ingredients in a paper or plastic bag and mix well.) can tomatoes Salt. brown okra. green onions. In hot fat in large Dutch oven. Add chicken broth and simmer for 45 minutes. cornmeal 1/4 c. Add chicken and season to taste. Rinse okra and cut into 3/4 inch slices. chopped .
paprika 1/8 tsp. Serve with roast beef and wild rice. paprika. basil Parmesan cheese Peel and cut up eggplant. onion.EGGPLANT AND TOMATO PARMESAN 1 lg. **(Substitute 16 ounces stewed tomatoes). covered. peeled tomatoes. salted water for about 5 minutes. then turn down heat to 250 degrees for 15 minutes. torn in pieces Bread crumbs Grated cheese Saute onions in large skillet. stewed tomatoes. saute garlic until golden. Cover and cook for 35 minutes. Turn off heat and add all other ingredients except bread crumbs and cheese. Bake at 350 degrees until bubbly. can stewed tomatoes. Stir in flour. sugar Celery salt (liberal shakes) Lawry seasoning salt or tony's Louisiana seasoning (liberal sprinkling) 1 tsp. pepper 2 slices bacon 1 lg. Drain thoroughly. Crumble bacon and add with all other ingredients. If substitute items are used reduce cooking time about 5 minutes. salt. Then uncover and cook for 5 minutes more. salt 1 tsp. chopped onion 3/8 c. . fresh* 1 lb. -----------------------998784 -. in small amount of boiling.BEST COMPANY TOMATO DISH 2 cans peeled tomatoes 1 sm. Put into greased casserole. In hot oil in skillet. chopped** 1/2 tsp. -----------------------998783 -. sugar 1/2 tsp. minced 1 tbsp. sugar. chopped 1 tsp. okra. eggplant 2 tbsp. salad oil 1-2 cloves garlic. Simmer. crushed basil 2-3 slices white bread. Fry bacon until crisp. salt *(Substitute frozen). undrained 1 tsp.1 lb. pepper 1/4 tsp. flour 1 lb. top with cheese and bread crumbs. remove and saute pepper and onion in bacon grease until tender.
onion and carrots. salt 1/4 tsp. dill weed 1/4 tsp. coarsely chopped celery 1/2 c. chicken broth 1/2 c. tomatoes. -----------------------998787 -. Add remaining ingredients and stir-fry 1 to 2 minutes. tomato paste 1 tsp. red onion. chopped 1/3 c. basil 1/4 tsp. onions.EGGPLANT-ZUCCHINI PARMIGIANA 1/2 c. vegetable oil 1 sm. crushed . Stir-fry over high heat (350 degrees) for 6 to 8 minutes.VEGETABLE MEDLEY STIR-FRY 3 tbsp.pepper and basil. drained 1/2 tsp. tomatoes. Bake 20 minutes in 375 degree oven. sliced 2 lg. Cover. cut diagonally into thin slices 2 med. cracked black pepper Pour oil around top of a preheated wok or large skillet. Mix eggplant with other ingredients. tomatoes.ZUCCHINI AND TOMATO STIR-FRY 2 tbsp. pepper Pour oil into wok or large skillet. rosemary. reduce heat and simmer 5 minutes. sliced 4 med. chopped onion 1 clove garlic. Stirfry for 4 minutes. sliced 1 lg. stirring over medium heat until mixture boils and is slightly thickened. coarsely shredded 1 med. Allow to heat at medium-high (325 degrees) for 2 minutes. salt 1/4 tsp. Cook. Yield: 6 to 8 servings. minced 2 lg. Add cabbage. vegetable oil 2 med.) can sliced mushrooms. carrot. place in greased casserole and top with grated Parmesan. -----------------------998785 -. zucchini. -----------------------998786 -. cut into wedges 1 (4 oz. head cabbage. cut into wedges 1 tbsp.
all-purpose flour 1/2 tsp. for 4 minutes. simmer. rosemary. sliced zucchini 1 c. eggplant 2 c. grated For tomato sauce. -----------------------998788 -. uncovered. drained 3/4 lb. shredded Mozzarella cheese 1/4 c. for 5 minutes. Bring to boiling. Bake at 350 degrees for 35 to 40 minutes or until lightly browned and filling is set. covered. salt Preheat oven to 350 degrees. sharp Cheddar. uncooked rice 1 can beef broth 1 can onion soup 1 1/2 cans water 1 stick margarine. Stir in chopped tomatoes. use 1/2 Monterey Jack and 1/2 Monterey Jack with jalapeno cheese. halve slices. tomato paste. in 350 degree oven for 20 to 25 minutes or until heated through. Pour over layers in baking dish.CHILI RELLENOS 6 (4 oz. Simmer uncovered. in a medium saucepan combine chicken broth. Rinse and pat dry. Spoon cottage cheese atop. grated (see option) 2 eggs. uncovered. Pour tomato sauce over. stirring occasionally. Cut into 1/2-inch slices. celery. Place eggplant and zucchini in casserole dish. Option: May use Monterey Jack cheese or for a "hotter" taste. drained 1/2 c. onion. Grease shallow baking dish and make 3 layers each of chili peppers and cheese. baking powder and salt. each) cans green chili peppers. Remove seeds from chili peppers. Beat with a fork until well mixed. baking powder 1/4 tsp. paprika. pat dry. -----------------------998789 -. cottage cheese. Add eggplant and zucchini slices. for 15 minutes. Simmer.BAKED RICE 1 1/2 c. reduce heat. melted 1 can mushrooms (optional) . and pepper. flour. milk 1 c. basil. In a Dutch oven or large saucepan bring 1/2 inch of water to boiling. pepper 1 med. Parmesan cheese. In a small bowl combine eggs. Return mixture to boiling. Meanwhile. starting with a layer of peppers. Makes 6 to 8 servings.1/8 tsp. and garlic. paprika 1/2 tsp. Remove vegetable slices from Dutch oven. reduce heat. Bake. slightly beaten 3/4 c. Sprinkle with Mozzarella and Parmesan cheeses. drain in paper towels. milk. peel eggplant.
separated Saute onions in butter until tender. In small saucepan. Stir in soup. Drain liquid. covered. (2 c. combine remaining ingredients except cheese. cooked rice 1 (10 oz. -----------------------998791 -. Cook and stir until mixture is heated through. MICROWAVE DIRECTIONS: Place cauliflower in 2 quart glass casserole. Bake at 400 degrees for 20 minutes. grated Cheddar cheese 4 eggs. Beat egg yolks until thick and lemon colored. Turn into a greased shallow 2 quart casserole. rice. Add cheese and continue to cook over low heat until cheese melts. chopped onions 2 tbsp. stir. broccoli and seasonings. Beat egg whites until soft peaks form.CAULIFLOWER WITH CHEESE SAUCE 1 head cauliflower 1/2 c. -----------------------998793 -. Bake 15 minutes longer or until golden brown. butter or margarine 1 (10 3/4 oz. Worcestershire sauce 1/2 tsp.) shredded American cheese Simmer whole cauliflower in small amount of water in covered saucepan for 15 to 20 minutes or until tender. pepper 8 oz. Makes 4 servings. cooked and well drained 1 tsp. for 10 minutes. add 1/4 cup water. stirring halfway through cooking.) pkg. mustard and pepper. combine milk. add cheese.BROCCOLI PUFF 1/2 c. Remove casserole from oven.EGGPLANT CASSEROLE . In glass bowl. fold in egg yolk mixture. prepared mustard 1/8 tsp. thyme 2 c. Add cheese and continue to microwave on HIGH until cheese is melted. Microwave at HIGH for 3 to 4 minutes or until heated through. soup. milk 10 1/4 oz. Spread egg mixture over top. stirring every minute during cooking. Let stand. -----------------------998792 -.Bake in covered casserole dish at 350 degrees for one hour or until broth is absorbed. Pour sauce over hot cauliflower. blend until smooth. 1 to 2 minutes. can cream of mushroom soup 1/2 tsp.) can condensed cream of mushroom soup 2 c. 6 servings. frozen chopped broccoli. Cover and microwave on HIGH for 8 to 10 3/4 minutes.
into casserole and add balance of mushroom soup and for 20 to 30 minutes. greased casserole. Sprinkle Put rest of eggplant mixture cheese. grated sharp cheese 1 egg.1 lg. c. salt 1/2 c. Bake at 350 degrees for 30 minutes. cooked sweet potatoes 1 c. add milk. -----------------------998795 -. Beat eggs. Bake at 325 degrees -----------------------998794 -. Fold egg mixture into potatoes.SQUASH CASSEROLE 6 yellow squash 1 tsp.add bread. butter brown sugar coconut chopped nuts flour Mash sweet potatoes and margarine together. Beat again. Place 1/2 in with half of cheese. Add 1/2 can of mushroom soup. salt and sugar to egg mixture. c. c. pieces Grated Cheddar cheese Salt and pepper Drain eggplant . margarine 1 c. milk . --POTATO MIXTURE:-3 c. sugar 2 eggs 1/2 tsp. eggplant cubed and cooked until tender 1 egg 2 or 3 slices day old bread. evaporated milk 1/2 stick softened margarine --TOPPING:-1/3 1/3 1/2 1/3 1/2 c. beaten 1/4 c.SWEET POTATO CASSEROLE eggs and seasoning and stir together. chopped onion 1/2 c. salt 3 tbsp. c. Mix topping ingredients together and crumble over sweet potato mixture. broken in sm.
Mix soup.ASPARAGUS CASSEROLE 4 whole chicken breasts. Put half of the crumbs in buttered dish. Bake at 350 degrees for 30 to 40 minutes.ASPARAGUS CASSEROLE 4 whole chicken breasts. grated sharp Cheddar cheese 1 c. Bake at 425 degrees for 20 to 25 minutes. debone meat and hold out broth.) jar Cheez Whiz 1 can cream of mushroom soup 1 tbsp. then bread crumbs. chicken broth 1 c. milk. Add margarine. onion. Cover with remaining crumbs. -----------------------998796 -. lemon juice. instant rice 1 (8 oz. -----------------------998797 -. lemon juice 1/2 c. grated sharp Cheddar cheese 1 c. mash. cheese. chicken broth 1 c. Grease casserole. Mix soup. then bread crumbs. Grease casserole. Sprinkle cheese.1 c. chopped broccoli (frozen) 1 c. mayonnaise 1 c. put asparagus on bottom and chicken on top. debone meat and hold out broth. put asparagus on bottom and chicken on top. Bake at 350 degrees for 30 to 40 minutes. bread crumbs Boil chicken until tender. Ritz crackers. lemon juice 1/2 c. mayonnaise 1 c. or 1 chicken 2 cans asparagus (or 1 fresh bunch) 2 cans cream of chicken soup 1 tbsp. drain. -----------------------998796 -. mayonnaise and chicken broth and pour over chicken. crumbled Cook squash. mayonnaise and chicken broth and pour over chicken.BROCCOLI AND RICE CASSEROLE 1 pkg. chopped onion . egg. Sprinkle cheese. bread crumbs Boil chicken until tender. or 1 chicken 2 cans asparagus (or 1 fresh bunch) 2 cans cream of chicken soup 1 tbsp. lemon juice.
head cauliflower 1 bunch (1 lb. nutmeg 1. Saute onion in butter.GREEN BEAN CASSEROLE Mix 2 (15 oz. Pour into a 1 1/2 quart casserole dish. sugar and flour. -----------------------998799 -. sugar 3 tbsp. salt 1 sm. 5. dry mustard 1 tsp. 3. vegetable oil 1/2 c. dry Italian seasoning 2 tsp.) can cream corn 1/2 tsp. pepper. butter 1 tbsp. sugar 1 tbsp. 4. Bake at 325 degrees for 1 hour until firm. Add in the beaten eggs and milk. Mix in 3/4 cup of Durkee onions. Dot with butter and sprinkle the top with nutmeg. salt. 4. soup. white wine vinegar 1/2 c.1/2 stick butter or margarine Cook broccoli and rice according to directions. Mix together the corn.) cans green beans 2 (10 oz.CORN PUDDING 1 (16 oz. milk 2 tbsp. all ingredients and put in a casserole dish. blend well. -----------------------998798 -. Top with remaining onions and bake for 5 minutes. 3. Durkee French fried onions 1. Combine beans. pepper 1/2 tsp. 2. Serves 8. Bake uncovered at 350 degrees for 30 minutes. -----------------------998800 -. Bake at 350 degrees for 25 minutes.FRESH VEGETABLE MARINADE 1 c.) cans cream of mushroom soup 1/2 tsp. salt 1 1/2 c. salt Pepper to taste 3 tbsp. flour 2 eggs (beaten) 2 c. salt and pepper. 2. Serves 6.) broccoli .
sour cream Crushed cayenne Salt to taste 2 tbsp. milk 1 can cream corn . salt 1 c. thinly sliced and separated into rings Mix first six (6) ingredients and pour over vegetables. vanilla 2 eggs 1 1/2 c.CORN PUDDING 1/2 c. hours. sharp cheese 1 pt. butter or margarine. Sprinkle this with crushed pepper. -----------------------998802 -. Bake at 350 degrees for 30 minutes until very hot and cheese is melted. uncooked rice 1 lb. salt 1 tsp. sugar 3 tbsp.SOUR CREAM RICE 1 c. -----------------------998803 -. sugar Cook rice. red onion. fresh mushrooms. green peppers. melted Combine all ingredients except butter. chopped 1 c. spoon into a 2 quart casserole. -----------------------998801 -. potatoes.POTATO CASSEROLE Chill at least 3 6 med. Grate cheese and spread a layer of this over the sour cream. In casserole dish. cornstarch 1/8 tsp.1/2 lb. Pour butter over top and bake at 400 degrees about 25 minutes or until lightly browned on top. chopped 1 sm. sour cream 6 to 8 green onions. shredded Cheddar cheese 1/2 c. cooked and grated 1 1/2 tsp. Serves 6. sliced 2 med. Repeat. Add half of the sour cream and sprinkle with sugar. filling the casserole with two layers. put a layer of this cooked rice. Yield 6 to 8 servings.
Repeat with remaining potatoes. Bake at 375 degrees for 30 minutes. mix and spread over the broccoli and cheese. Serve hot. Drain. in a 400 degree oven until tender. Cut each potato lengthwise into 8 slices. margarine. or brown.OVEN FRIES . Bake.) 1 tbsp. uncovered. Add 8 potatoes slices to the bag.CHOPPED BROCCOLI 2 pkgs. Spray a 7x11 inch baking pan with non-stick coating. -----------------------998804 -.1/2 stick butter or margarine Mix ingredients as listed. green pepper 1 lg. -----------------------998806 -.SQUASH CASSEROLE 1 tbsp. brown sugar 1 lg. Bring 1 cup water to boil and melt margarine. paprika 1/8 tsp. Potatoes will not be completely coated. grated Parmesan cheese 1/2 tsp. baking potatoes (about 1 lb. onion . -----------------------998805 -. Add almonds for garnish. chopped broccoli 1 stick margarine or butter 1 can Campbell Cheddar cheese soup 1/2 pkg. Remove from heat. melted 1/4 c. Serves 6 to 8. Shake to coat. margarine 2 tbsp. paprika and onion powder. 25 to 30 minutes. garlic salt. Makes 3 or 4 servings. Cover with Cheddar cheese soup. Place in greased baking dish. flour 2 tbsp. Add crumbs. onion powder (optional) Non-stick spray coating Scrub potatoes thoroughly. cooking oil 3 tbsp. slivered almonds Cook 2 packages chopped broccoli. Brush cut surfaces of potatoes lightly with melted margarine. Pepperidge Farm stuffing crumbs 1/2 c.Low Fat Melt into mixture. In a plastic bag mix together Parmesan cheese. Arrange potatoes in baking pan. garlic salt 1/4 tsp. Bake 400 degrees for 30 minutes 4 sm.
-----------------------998809 -.1 can drained tomatoes 6 med.SWEET POTATO CASSEROLE 3 lg.EASY CORN PUDDING . brown sugar 1/2 stick margarine 1/2 c. Pepperidge Farm Dressing crumbs adds flavor. -----------------------998807 -. milk 1/2 stick margarine 1 tsp. yellow squash Salt and pepper to taste Slice squash in circles and cook until tender in salt water. *For buttered crumbs. flour Mix first 6 ingredients. sugar 3 eggs 1/2 c. cooked sweet potatoes. Top with next 4 ingredients. mashed 1 c. butter 1 can corn (drain 1/2 of liquid) 1 tbsp. Drain. flour and sugar together. flour 1 c. Bake in glass container in oven at 350 degrees for 40 minutes or until pudding is firm in center. Bake 30 minutes at 350 degrees or until brown. add flour and brown sugar and stir until blended. pecans 1/4 c. vanilla --TOPPING:-1 c. Saute green pepper and onion in margarine and cooking oil. Put layer of cooked squash and layer of tomato mixture in casserole. ending with tomato mixture on top. vanilla flavoring Mix eggs. Pour into buttered dish. -----------------------998808 -. *Top with buttered bread crumbs and Parmesan cheese (or a little grated Cheddar cheese).CORN PUDDING 2 eggs 1 tbsp. Add remaining ingredients. Serves 8. Add tomatoes and cook until thick. sugar 1 can evaporated milk Salt 2 tbsp. Bake for 30 minutes at 350 or until brown.
12 oz.) pkgs. milk Spray Pam in a 13x9 baking dish. sherry or rum 2 tbsp. each instant coffee powder and dry mustard 1 tbsp. frozen broccoli 1 (6 oz. sugar Combine all ingredients and blend well. Cook the frozen broccoli as directed on package.) cream style corn 1 egg. bourbon and brown sugar. evaporated milk 1/4 stick butter or margarine (or less) 1 tbsp.) pkgs.) cans sliced water chestnuts 1 1/2 (8 oz. Turn into individual bean pots or casserole dishes. shredded cheese 1 1/2 (10 3/4 oz. layer of cheese. then spread a can of the soup. Bake in 1 (1 lb. -----------------------998811 -. layer of onion rings.BOURBON BAKED BEANS Turn into greased casserole. mix eggs. Makes 4 servings. -----------------------998810 -. lemon juice In a bowl.BROCCOLI CASSEROLE 2 (16 oz. 325 degree oven about 35 to 40 minutes.) can baked beans 1/3 c. Put in the milk and top with remaining cheese. Bake in 350 degree oven for 30 minutes. mustard and lemon juice. Bake at 350 degrees 40 to 45 minutes. packed brown sugar 1 tsp.FRESH CUCUMBER . -----------------------998812 -. bourbon. then put a layer of broccoli in pan. Repeat all the layers again. slightly beaten 1/4 c.) cans cream of mushroom soup 2 tbsp. a layer of water chestnuts. coffee powder.) can Durkee French Fried Onion Rings 2 (8 oz.1 can (1 lb.
vinegar Sm. mushrooms. --SWEET POTATOES:-6 lg. oil 2 tbsp. Pour over vegetables. onion. green pepper. sliced 3 stalks celery. onions. -----------------------998815 -. Stir again. salt 1 1/2 c.FRESH VEGETABLE MARINATE Cover and store in 4 stalks broccoli 1 med. bottled salsa (hot or mild) In a bowl. stir together the yogurt and sour cream. vinegar 1/8 c. sliced 1 c. add the jalapeno or hot pepper. chopped 1 sm. grated raw onion 3 tbsp. chopped Combine: 1 c. grated Pour over vegetables. cored. seeded. low-fat plain yogurt 1/2 c. and very finely chopped 1/4 c. -----------------------998813 -. green pepper. Will keep indefinitely.6 c. and salsa. sugar 1 c. cover it tightly with plastic wrap and refrigerate for at least 15 minutes (you can store this sauce for up to 2 days). salt Boil sugar. sugar 1 tsp. sliced cucumbers 1 c. onion. sour cream 1 fresh jalapeno or other hot chili pepper. poppy seed 2 tsp. cauliflower. with skins intact . cilantro. dry mustard 1/2 c. rinsed. vinegar and salt.GRILLED SWEET POTATOES WITH CILANTRO SAUCE --CILANTRO SAUCE:-1 c. chopped 1 1/2 c. refrigerator. and when the sauce is well blended. When the mixture is smooth. chopped fresh cilantro 2 tbsp. sweet potatoes. Chill at least 3 hours. broken 8 lg.
until they are charred in spots and cooked through (test them with the tip of a knife to make sure they're soft). Place in a saucepan. such as round whites from Maine or Long Island 1 heaping tbsp. coarse sea salt 4 tbsp. Brush the cut sides with oil. sliced Fresh or canned tomatoes. sizzle garlic in small amount of cooking oil. Peel and rinse the potatoes. -----------------------998817 -. unsalted butter. Coat the bottom and sides of the cake pan with butter. to taste Light the grill. Arrange the potatoes on a large platter and serve with the cilantro dipping sauce. Preheat the oven to 300 degrees.EASY RATATOUILLE 1 eggplant. softened (for the pan) 2 lb. egg yolks 4 oz. turning them often. mushrooms.GOLDEN HAM & CHIVE POTATO CAKE Unsalted butter. softened 1 med. Carrots. Add any spices you wish with oil and garlic. Begin sauteing peppers and onions. Cook the potatoes for about 8 minutes. finely chopped Sea salt and freshly ground black pepper to taste Freshly grated nutmeg to taste 4 lg. Tomatoes at the end. on a rimmed baking sheet. onion. Serve with brown or white rice. unsmoked salt-cured ham. and squash next. Set them. skin down. Add the salt and cook over moderate heat . When the coals turn gray. such as prosciutto. 2. cut sides down.1/4 c. boiling potatoes. and cover generously with cold water. fresh chives. sliced 2-3 onions. Can add cooked shrimp or chicken for a complete meal. sliced thinly 2 green peppers. Cut the sweet potatoes lengthwise into 8 spears each (you will have 4 dozen all together). Set aside. 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. coarsely chopped 1/4 c. snipped with a scissors 1. -----------------------998816 -. place the spears on the grill. olive oil Salt and freshly ground black pepper. eggplant.
do not boil -. VARIATION: For very pretty individual potato cakes.until a skewer inserted in a potato comes away easily. Place it in the center of the oven and bake. 5. 3 to 4 minutes. (If the potatoes are large. about 20 minutes. Add carrots.SQUASH CASSEROLE 6 c. the remaining 3 tablespoons butter. Continue stirring vigorously until the butter and egg yolks are thoroughly incorporated. pieces 1/2 lb. ham. Pass them through the fine grid of a food mill into a large mixing bowl. Add raisins and almonds and pour in dressing to desired moistness. 6. Meanwhile. to a large platter. ------------------------ . until the potato cake is firm and the top is browned. shredded carrots 1 c. As soon as the potatoes are cooked. Bake at 350 degrees for 30 minutes. Transfer the mixture to the cake pan. Season lightly. Set aside. (3 lb. Remove the potato cake from the oven and transfer it. combine 1 tablespoon of the butter and the onions over moderate heat. crumble in cooked bacon. one at a time. and chives into the potato mixture. sour cream. chopped onion 1 c. Add squash mixture and top with rest of crumb mixture. sliced almonds 1 jar Kraft cole slaw dressing After breaking washed broccoli into small pieces in salad bowl. sour cream 1 can cream of chicken soup 8 oz. bacon. raisins 1 c.) With a wooden spoon. 3. cooked and crumbled 1 c. stir in the nutmeg. washed and broken into sm. Combine crumbs and butter. drain them well.TASTES GREAT! (BROCCOLI SALAD) 1 bunch of broccoli. bake these in nonstick muffin tins. Slice into wedges and serve warm or at room temperature. Layer 1/2 crumb mixture in a 9 x 13 pan. melted butter Boil squash and onion 10 minutes. in a medium skillet. and smooth it out with the back of a spoon. Yield: 6 to 8 servings. -----------------------998819 -. sliced 1/4 c. -----------------------998818 -. Fold the onions. and soup. browned-side up (for the golden top side is the prettier). Alternatively. Pepperidge Farm herb crumbs 1/2 c. you may want to halve or quarter them before passing through the mill. Drain. The mixture will be thick and slippery. 45 to 50 minutes. and the egg yolks. 4. and cook until the onions are soft and translucent.-.) yellow squash. bake the cake in a single 10 1/2inch round porcelain baking dish. uncovered.
split and place cooked zucchinis inside sausage. Brown sausages on grill. Worcestershire sauce Cook carrots in salted water 15 minutes. and onion in bowl or container. carrots. thinly sliced 1 can tomato soup 1 c. cook open melt Part-boil sausages in separate pan. Then pour marinade over carrot. onion. pepper 1 tsp. This will keep for weeks in the refrigerator and marinade liquid may be used again. place cheese over zucchinis. Serve with Italian wine.998820 -. and place on sausage roll. prepared mustard Salt and pepper 1/2 c. vegetable oil 3/4 c. green pepper. cider vinegar 2/3 c. prepared mustard 1/4 c. thinly sliced 1 sm. sugar 1 tsp. 2. red wine. vinegar 1 tsp. -----------------------998821 -. green peppers. Arrange layers of carrots.COPPER PENNY CARROTS 3 lb. garlic and onions. snipped parsley . carrots 1 med. 3. onion. sliced 1 med. Slice zucchinis 1/4 inch thick. Serves 12. in oil.MARINATED CARROTS 3 lb. vegetable oil 1 tsp. sugar 1/2 c. sliced and separated into rings 3/4 c. onion layer and refrigerate at least 6 hours until flavor is absorbed. green pepper. Rinse in ice water. -----------------------998822 -.SAUSAGE AND ZUCCHINI SANDWICH Garlic and cheese sausage Yellow and green zucchinis Olive oil Onions Garlic Provolone cheese Red wine 1. salt 1/4 tsp.
tomato sauce 1 c. bacon fat 2 c. butter Dash red wine vinegar Cook sausage and spinach as directed on package.SPINACH MUSHROOMS 1 pkg. Serves 6-8. Refrigerate. cheese. pepper. chopped parsley 1 clove garlic. drain. When light brown. stirring frequently. sour cream 1/4 c. -----------------------998823 -. covered. if desired) in a buttered casserole. chopped 1 tbsp. tomato sauce.GREEN BEAN CASSEROLE 1 c. stirring until sugar and salt are dissolved. dip mushrooms in butter and place on cookie sheet. Combine remaining ingredients. sour cream. Remove bay leaf and garlic. pepper 1 bay leaf 1 tbsp. Stuff mushrooms. Parmesan cheese Mushrooms 4 tbsp. Pour over warm carrots. green beans. salt. (10 oz. Place alternate layers of beans. canned tomatoes 1 c. 6-8 minutes. Season with sugar.Peel and cut carrots diagonally into 1/4 inch slices. spinach. Jimmy Dean sausage 1 pkg. sugar 1 tsp. salt (or less) 1/2 tsp.) frozen spinach 1/2 c. celery. bay leaf. French Grated sharp cheddar Buttered bread crumbs Bacon (optional) Saute onion in bacon fat. -----------------------998824 -. at least 12 hours. tomato sauce. diced celery 1/2 green pepper. Boil green beans in lightly salted water until tender. Melt butter. add tomatoes. Top with buttered crumbs and bake in preheated 325 degree oven for 25 minutes. salted water until crisp-tender. Cook in boiling. drain. parsley and garlic. Serve with slotted spoon. cheese (and bacon. Bake in 350 degree oven for 15 minutes or until golden brown. crushed 1 1/2 lb. chopped onion 2 tbsp. set aside. Simmer for 30 minutes. green pepper. Mix together cooked sausage. wine vinegar. ------------------------ .
saute about 3 minutes. Add to saute mixture. about 15 minutes. Scoop out inside of potatoes. sour cream 1 tbsp. lg.BAKED APPLE & CARROT CASSEROLE . In skillet. guyre or Swiss cheese 1/4 c. finely chopped 1 pt. fresh mushrooms 1 lg. add mushrooms.998825 -. Chop up stems in food processor. Chop up onion and add to bowl. add the cheddar and Gruyere cheese. vermouth Fresh ground black pepper 1 egg (beaten well) Bake potatoes for 45 minutes in 400 degree oven until tender. mushrooms 1 sm. cook until vermouth boils down. add sour cream to potatoes and hand mash together. add the vermouth. Meanwhile chop lobster meat into bite-size pieces. of fresh. turn burner to medium high. Mix in sour cream. sour cream 1/2 c. Meanwhile. in about 2 tablespoons butter.STUFFY ROOMS (OR STUFFED MUSHROOMS) 1 pkg. fresh lobster meat (may substitute crabmeat) 2 scallions. -----------------------998826 -. Bake in 350 degree oven until golden brown. Add margarine. margarine Wash mushrooms and take off stems. put in mixing bowl. blend together. seasoned bread crumbs 2 tbsp. add the lobster mixture. saute 3-5 minutes.LOBSTER STUFFED POTATO 6 baking potatoes 1/2 c.stir and microwave 3 more minutes at same temperature. add scallions and 1/4 cup of Parmesan. fresh Parmesan cheese 1/2 c. grated Parmesan 1/4 c. cheddar (white cheese) 1/4 c. Stuff potatoes with mixture. sprinkle with remaining Parmesan cheese. yellow onion 2 cloves garlic (diced) 8 oz. Microwave 2 minutes on #7 or medium high -. -----------------------998827 -. saute onion and garlic until transparent. add plenty of fresh-ground pepper. Set aside. mix together. Set aside. until it's heated through. add beaten egg. Place in caps and microwave 7 minutes on #7 or medium high. leaving 1/4 inch of potato in skin. Parmesan cheese and bread crumbs. onion 1/4 c.
-----------------------998828 -. goose fat (or clarified butter) 1 plump fresh garlic clove.6 apples. melted can cream of mushroom soup (16 oz. The ideal fat for cooking potatoes in this manner is goose or duck fat. or they will become soggy. sm.) container sour cream lb. use clarified butter. at the home of Joel Robuchon's cousin. quartered. rinsed. who raises lambs and goats on a lovely little farm not far from Poitiers. peeled. minced Sea salt to taste . Bake at 350 degrees for approximately 30-45 minutes. Serves 6. -----------------------998829 -. and these golden potatoes. orange juice Place half the apples in greased 2 quart baking dish and cover with half the carrots. Mix corn flakes and 2 tablespoons butter.POTATO CASSEROLE 1 1 1 1 1 2 1 (16 oz. so that the starch is eliminated. butter. round red-skinned potatoes 1 tbsp.) bag frozen hash brown potatoes stick of butter/margarine. they tasted so rich and crunchy. flour and salt and sprinkle half the mixture over the carrots. At first I thought they'd been deep fried. And be sure not to season the potatoes until they are thoroughly browned. and thinly sliced 2 c. the resulting flavor is deliciously rich. flour Salt to taste 3/4 c. Select small potatoes of equal size. 1 lb. Lacking that. pour over potatoes. then rinsed again. In this recipe. We lunched on homemade quiche. Although the potatoes are cooked in only 1 tablespoon of fat. crumpled tbsp. Bake at 350 degrees for 45 minutes. cooked. But this method offers terrific flavor and considerably fewer calories. corn flakes. Repeat layers and pour orange juice over top. Mix brown sugar. Spread into 9 x 12 pan. a rustic civet (game stew). shredded cheddar cheese c. the final rinsing will prevent the potatoes from sticking to the pan. salad from the garden. so that they will cook quickly and evenly. cooked carrot slices 1/2 c. the potatoes should be peeled.CRISPY SAUTEED POTATOES I first sampled these potatoes at a lunch in the Poitou region. melted Mix first 5 ingredients together. brown sugar 2 tbsp.
with chopped parsley. chunks 1/3 c. add the potatoes and brown thoroughly on one side before tossing to brown another side. chopped onion 2 cloves garlic.) can carrots. salt.MARINATED MUSHROOMS & VEGETABLES 2/3 c. each: sugar. heat the fat over moderately high heat. oregano 1/4 tsp. fresh mushrooms. drained and quartered 1 c. sliced celery 1/4 c. and quarter the potatoes. pepper Combine in saucepan. minced 1 tsp.) can artichoke hearts. halved 1 c. In a large skillet. chopped pimiento Simmer. When hot.ONION ROASTED POTATOES 1 env. -----------------------998832 -. ripe pitted olives. Stir to coat. and dry thoroughly with a thick towel. and serve immediately.BROCS OF LUCK! (BROCCOLI Drain and serve. Be patient and resist the urge to intervene. about 15 minutes in all. oil 1/4 c. -----------------------998830 -. if desired. Makes about 8 servings. olive or vegetable oil Preheat oven to 450 degrees. all-purpose potatoes. bring to boil. cut into lg. uncovered. add all ingredients. Rinse again in several changes of cold water. 10 minutes. Yield: 4 servings. Cook until the potatoes are thoroughly browned and offer no resistance when pierced with a fork. Set aside. In large plastic bag. discard bag. stirring occasionally. Add the garlic and cook for 1 minute more. vinegar 2/3 c.1. basil. but do not allow it to burn. drained 1 (14 oz. sliced 1 (16 oz. Empty potatoes into shallow baking or roasting pan. cover and chill several hours. 8 oz. (7 cups) CASSEROLE) . Garnish. rinse. Bake. Lipton onion recipe soup mix 2 lb. 2. season with salt. -----------------------998831 -. Transfer the potatoes to a serving bowl. Close bag and shake until potatoes are evenly coated. Peel. 40 minutes or until potatoes are tender and golden brown.
Bake in 325 degree oven for 40 to 45 minutes. Stir in flour and water and keep stirring until thickened. well beaten 1 sm. butter 2 tbsp. thawed and drained 3 eggs. Put in greased baking dish and sprinkle with crackers. chopped onion 6 tbsp. Or you can refrigerate and bake later for 1 hour at 325 degrees. Stir in Cheez Whiz and take off heat. of water 1/4 c.2 pkgs. Add eggs and stir in gently. frozen chopped broccoli. crushed Ritz crackers Saute onion in butter. jar of Cheez Whiz 1/2 c. Stir drained broccoli into sauce. flour 1/2 c. ------------------------ .