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450 vegitablES

450 vegitablES

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Published by Sukant Patro

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Published by: Sukant Patro on Sep 26, 2010
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  • 998528 -- FRESH CUCUMBERS
  • 998530 -- CUCUMBER CHUNKS
  • 998531 -- CANNED ZUCCHINI
  • 998535 -- RED HOT CUCUMBERS
  • 998538 -- CRACKLY CORN
  • 998539 -- HERBED TOMATOES
  • 998544 -- DILL CUCUMBERS
  • 998546 -- CUCUMBERS
  • 998547 -- ICED CUCUMBERS
  • 998550 -- SUN DRIED TOMATOES
  • 998552 -- SPICY CABBAGE
  • 998559 -- ACORN SQUASH
  • 998571 -- SPINACH
  • 998573 -- ZUCCHINI BISQUE
  • 998579 -- TOMATOES LUTECE
  • 998592 -- HAWAIIAN CABBAGE
  • 998595 -- CUCUMBER SPLIT
  • 998599 -- COOL AS A CUCUMBER
  • 998604 -- CUCUMBER VELVET
  • 998607 -- CREAMY CUCUMBERS
  • 998611 -- DIJON CUCUMBERS
  • 998613 -- HERBED TOMATOES
  • 998623 -- CABBAGE NORWAY
  • 998626 -- SESAME CUCUMBERS
  • 998628 -- CABBAGE BORSCHT
  • 998633 -- SPICY TOMATOES
  • 998636 -- VICHYSQUASH
  • 998639 -- SOUR CREAM CUKES
  • 998645 -- CABBAGE DE LUX
  • 998647 -- ZUCCHINI BISQUE
  • 998648 -- ZUCCHINI TOSS
  • 998650 -- BROCCOLI ROYALE
  • 998651 -- COUNTRY CABBAGE
  • 998655 -- TEXAS CABBAGE
  • 998658 -- COLD CUCUMBER
  • 998664 -- "POLISH" TOMATOES
  • 998665 -- SQUASH BISQUE
  • 998666 -- ARTICHOKE
  • 998668 -- ZUCCHINI ROMA
  • 998669 -- CABBAGE CREOLE
  • 998670 -- MOE'S SCALLOPED CORN
  • 998677 -- SMASHING SQUASH
  • 998680 -- CAULIFLOWER
  • 998683 -- STIR-FRY ZUCCHINI
  • 998685 -- BAKED ZUCCHINI
  • 998687 -- BROCCOLI HOT DISH
  • 998692 -- BAKED BEANS
  • 998694 -- PICKLED BEETS
  • 998695 -- BROCCOLI BALLS
  • 998703 -- BAKED MUSHROOMS
  • 998716 -- GREEN RICE
  • 998723 -- CORN CHOWDER
  • 998724 -- ASPARAGUS OMELET
  • 998728 -- STUFFED CABBAGE
  • 998730 -- CREAMED SPINACH
  • 998731 -- SPINACH BALLS
  • 998732 -- VEGETABLE MEDLEY
  • 998738 -- CAULIFLOWER
  • 998739 -- BROCCOLI SOUFFLE
  • 998740 -- BAKED HASH BROWNS
  • 998746 -- POTATO CASSEROLE
  • 998752 -- CARROTS
  • 998753 -- HOPPIN' JOHN
  • 998754 -- SKILLET CABBAGE
  • 998756 -- CORN PUDDING
  • 998762 -- LIMA BEAN-BACON BAKE
  • 998765 -- RED BEANS AND RICE
  • 998770 -- BROCCOLI-CORN BAKE
  • 998772 -- STUFFED TOMATOES
  • 998775 -- SQUASH SUPREME
  • 998776 -- SUMMER SQUASH
  • 998779 -- OKRA CASSEROLE
  • 998780 -- OKRA GUMBO
  • 998781 -- FRIED OKRA
  • 998788 -- CHILI RELLENOS
  • 998789 -- BAKED RICE
  • 998792 -- BROCCOLI PUFF
  • 998795 -- SQUASH CASSEROLE
  • 998799 -- CORN PUDDING
  • 998801 -- POTATO CASSEROLE
  • 998802 -- SOUR CREAM RICE
  • 998803 -- CORN PUDDING
  • 998804 -- OVEN FRIES - Low Fat
  • 998805 -- CHOPPED BROCCOLI
  • 998806 -- SQUASH CASSEROLE
  • 998808 -- CORN PUDDING
  • 998816 -- EASY RATATOUILLE
  • 998818 -- SQUASH CASSEROLE
  • 998828 -- POTATO CASSEROLE

998524 -- CANNED



About 30 tomatoes, scalded and cut up 3 green peppers, chopped 3 onions, chopped 6 stalks celery, chopped 2 tbsp. celery salt 4 tbsp. sugar 1 tsp. salt (Adjust amount of green peppers, onions and celery to your tastes.) Mix together and pack in sterilized jars. Wipe jar tops, remove air bubbles and seal! Process 45 minutes in boiling water bath. -----------------------998525 -- FETTUCCINE WITH SHELLFISH, TOMATOES, OLIVES

6 tbsp. olive oil 2 lbs. ripe tomatoes, peeled and chopped 3 tbsp. drained capers 2 tbsp. chopped anchovies 1 tbsp. chopped garlic 3/4 lb. med. shrimp, peeled 1/2 lb. sea scallops, halved 2 tbsp. chopped, pitted Kalamato olives 1 lb. fettuccine Light red wine like a bezujolias or Garbaresco Heat 4 tablespoon oil in heavy large skillet over high heat. Add tomatoes, capers, anchovies and garlic and cook until tomatoes release their juices and mixture thickens, about 10 minutes. Add shrimp and scallops and saute until cooked through about 2 to 3 minutes. Meanwhile, cook pasta in large pot, until al dente drain and transfer pasta to bowl. Toss with 2 tablespoons oil. Add pasta to seafood mixture and toss to heat through. Serve. -----------------------998526 -- FROM THE SPINACH PATCH OF STEPHEN VOUGHT

3/4 lb. bulk sausage (Jimmy Dean's) 1 (16 oz.) loaf frozen bread 1 (10 oz.) pkg. frozen chopped spinach 8 oz. shredded Mozzarella cheese Thaw dough and spinach overnight in refrigerator. Drain spinach well. Cook and drain sausage; set aside. Roll dough into 15x8 rectangle. Sprinkle cheese over dough. Top with sausage and spinach. Seal long sides together, then seal

ends. Place loaf on greased baking sheet. Brush with egg white. Sprinkle with seed, if desired. Bake for 30-35 minutes at 350 degrees. Let stand for 5 minutes. -----------------------998527 -- ZUCCHINI PARMESAN

4 c. thinly sliced zucchini 1 tbsp. water 1 tsp. salt 3 tbsp. grated parmesan cheese 1 sm. onion, chopped 2 tbsp. margarine Freshly ground pepper Put all ingredients except cheese in skillet. Cover and cook 1 minute. Uncover and continue cooking and turning with wide spatula until just tender. About 5 minutes. Sprinkle with cheese. Toss. Serves 6 to 8. Mother of Judge Wm. T. Moroney -----------------------998528 -- FRESH CUCUMBERS

6 c. fresh cucumbers 1 c. sweet pepper, sliced thin 2 onions (into rings) 1 tsp. salt 1 tsp. celery seed 2 c. sugar (I use 1 1/2) works fine 1 c. white vinegar Mix well. Put in refrigerator, let stand overnight. Mason, Ohio

-----------------------998530 -- CUCUMBER CHUNKS

10 cucumbers, cut into chunks 6 onions, sliced 1/2 c. salt 2 c. vinegar 2 c. water 1 tbsp. celery seed 1 tbsp. mustard seed 1 1/2 c. sugar 1 tsp. ginger 1 tsp. turmeric

Combine cucumber chunks, onion slices and salt and let stand 2 hours. Drain. Combine remaining ingredients and bring to a boil. Place cucumber and onion mixture in hot sterilized jars. Pour the boiling liquid over cucumber mixture to fill each jar. Seal. Makes 6-8 pints. -----------------------998531 -- CANNED ZUCCHINI

Wash zucchini but do not peel. Cut into 1-inch cubes. In large saucepan steam, covered, in small amount of water for 2 minutes. Pack zucchini into clean jars, adding 1/2 teaspoon salt for each pint, 1 teaspoon salt for each quart. Fill to 1/2-inch of top with boiling water (using juices from cooking as part). Adjust jar lids. Process at 35 pounds pressure 25 minutes for pints, 30 minutes for quarts. -----------------------998532 -- CREAMED CUCUMBERS

4 lg. cucumbers 1/2 to 1 pt. sour cream 5 tbsp. mayonnaise 1 to 1 1/2 c. water 1/4 c. vinegar 2 to 3 tbsp. sugar 1/4 c. cream Onion slices (optional) Peel and slice cucumber. Soak overnight in salt water. Drain and rinse. Mix water, vinegar and sugar to taste. Add cream. Beat in sour cream and mayonnaise. Add cucumbers. Best if allowed to stand in refrigerator for a day before serving. -----------------------998533 -- DILLY GREEN TOMATOES

Select small, firm green tomatoes. Wash and pack in sterilized quart jars. To each quart add one clove of garlic, one hot red or green pepper and one head dill. For about eight quarts: combine 2 quarts of water, 1 quart of cider vinegar, 1 cup salt. Cook solution five minutes. Fill jars to 1/2 inch from top. Seal. -----------------------998534 -- DILLED ZUCCHINI

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

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

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

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

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

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

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

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

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

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

sugar Beat eggs. Then add sour cream by spoonfuls. Add salt. onion. -----------------------998566 -. cucumbers sour cream sugar finely chopped chives chopped dill. -----------------------998565 -. Cover and set in refrigerator for at least 1 hour (or up to 24 hours). vinegar and ground pepper. When cucumbers are well drained. salt 4 tbsp. sour cream Slice cucumbers very thinly. Mix lightly otherwise it gets too foamy. sliced 1 lg. Serves 4 to 6. sliced & separated in rings 1 pt. vinegar. so you are draining off accumulated salty water. Mix remaining ingredients and pour over cucumber slices. sour cream 4 tbsp. 1 tsp. and sour cream until smooth. vinegar Ground pepper to taste 1 c. Mix well.CUCUMBERS IN SOUR CREAM 6 lg. vinegar 2 tbsp.POLISH CUCUMBERS IN SOUR CREAM 2 lg. evaporated milk 1/4 c. lemon juice 3/4 c. lemon juice. Better if refrigerated and hour or more. -----------------------998564 -. then add sugar.CUCUMBERS IN SOUR CREAM 2 cucumbers. vinegar Salt and pepper. 2 tsp. Pour over cucumbers and stir until mixed. Chill and serve. sugar Peel cucumbers leaving some green. sugar 4 tbsp. cucumbers 2 tbsp. Serves 2 or 3.2 sliced cucumbers 1 c. 1 tsp. 1/2 c. to taste 3 tbsp. if desired . Then take cheese cloth or cloth napkin and squeeze handfuls of cucumber in it.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

998777 -- CHEESY



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

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

Onions Green pepper Okra Fresh tomatoes Olives Butter

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

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

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

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

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

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

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

salt 1 1/2 c.FRESH VEGETABLE MARINADE 1 c. salt. Top with remaining onions and bake for 5 minutes. pepper 1/2 tsp. Combine beans. Mix in 3/4 cup of Durkee onions. Bake uncovered at 350 degrees for 30 minutes. blend well. salt and pepper. Serves 6. pepper. all ingredients and put in a casserole dish. 5. Saute onion in butter. -----------------------998800 -. 3. white wine vinegar 1/2 c. dry mustard 1 tsp. 2.) can cream corn 1/2 tsp. dry Italian seasoning 2 tsp. milk 2 tbsp. -----------------------998798 -. 4. Mix together the corn. 2.GREEN BEAN CASSEROLE Mix 2 (15 oz. Add in the beaten eggs and milk. vegetable oil 1/2 c. -----------------------998799 -. salt 1 sm.) cans cream of mushroom soup 1/2 tsp. 4.1/2 stick butter or margarine Cook broccoli and rice according to directions. 3.) cans green beans 2 (10 oz.CORN PUDDING 1 (16 oz. Bake at 325 degrees for 1 hour until firm. butter 1 tbsp. sugar 3 tbsp. nutmeg 1. salt Pepper to taste 3 tbsp. Serves 8. soup.) broccoli . sugar and flour. sugar 1 tbsp. Durkee French fried onions 1. head cauliflower 1 bunch (1 lb. Dot with butter and sprinkle the top with nutmeg. Bake at 350 degrees for 25 minutes. Pour into a 1 1/2 quart casserole dish. flour 2 eggs (beaten) 2 c.

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

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

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

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

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

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

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

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

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

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

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

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

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

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