998524 -- CANNED

STEWED

TOMATOES

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

998777 -- CHEESY

STUFFED

TURNIPS

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

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

Onions Green pepper Okra Fresh tomatoes Olives Butter

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

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

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

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

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

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

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

all ingredients and put in a casserole dish. Pour into a 1 1/2 quart casserole dish. butter 1 tbsp.GREEN BEAN CASSEROLE Mix 2 (15 oz. Dot with butter and sprinkle the top with nutmeg. Durkee French fried onions 1.1/2 stick butter or margarine Cook broccoli and rice according to directions. sugar 1 tbsp.) cans cream of mushroom soup 1/2 tsp. dry mustard 1 tsp. blend well. 3. Combine beans. Top with remaining onions and bake for 5 minutes. soup.FRESH VEGETABLE MARINADE 1 c. Bake at 325 degrees for 1 hour until firm. 3. -----------------------998798 -. flour 2 eggs (beaten) 2 c.CORN PUDDING 1 (16 oz.) cans green beans 2 (10 oz. salt and pepper. Bake at 350 degrees for 25 minutes. 2. 4. milk 2 tbsp. Saute onion in butter. 4. Mix together the corn. salt. pepper 1/2 tsp. vegetable oil 1/2 c. sugar and flour. -----------------------998799 -.) can cream corn 1/2 tsp. dry Italian seasoning 2 tsp. Serves 8. salt 1 1/2 c. nutmeg 1.) broccoli . salt Pepper to taste 3 tbsp. Serves 6. head cauliflower 1 bunch (1 lb. Bake uncovered at 350 degrees for 30 minutes. white wine vinegar 1/2 c. 5. pepper. Add in the beaten eggs and milk. salt 1 sm. -----------------------998800 -. Mix in 3/4 cup of Durkee onions. 2. sugar 3 tbsp.

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

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

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

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

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

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

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

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

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

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

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

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

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

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