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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Cover and cook 5 minutes. dill weed. and worcestershire sauce. sour cream egg stick soft margarine sm. -----------------------998722 -. Fill mushroom crowns with bread crumb mixture. salt 1/2 c. milk 1/2 lb. swiss chard 2 tbsp. pressing out liquid. Cook stems and onion in butter till tender.SWISS CHARD WITH CHEESE 2 lb. cover with boiling water (salted).DILL STUFFED MUSHROOMS 24 fresh mushrooms (white button) 2 tbsp. Place in bottom of large kettle. flour 1 tsp. Place chard into greased dish. fine bread crumbs 1 tsp. blend in flour and salt. dried dill weed 1/2 tsp. butter 1/4 c. stirring until cheese is melted and blended. melted butter Cut stalks from washed chard leaves in 1" pieces. for 30 minutes at 350 degrees. Add cheese. Stir in bread crumbs. Bake on ungreased cookie sheet for 6 . Remove from heat.CABBAGE CASSEROLE 3 lb. Add milk and cook over low heat. (5 cups chard) Melt butter. Add torn leaves and continue cooking for 5 more minutes. 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). butter or margarine 2 tbsp. Worcestershire sauce Remove stems and chop. bread crumbs 2 tbsp. stirring constantly until mixture thickens. diced pasteurized process cheese 1/2 c. pkg. -----------------------998721 -. sliced green onion 2 tbsp. Drain in colander. cabbage. -----------------------998720 -.8 1 1 1 oz. cooked slightly and .8 minutes at 425 degrees.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

3. blend well. Bake uncovered at 350 degrees for 30 minutes.CORN PUDDING 1 (16 oz. salt 1 1/2 c. salt. salt and pepper. white wine vinegar 1/2 c. Combine beans. pepper. 2. soup. Mix in 3/4 cup of Durkee onions. all ingredients and put in a casserole dish. 4. Serves 8. 5.1/2 stick butter or margarine Cook broccoli and rice according to directions. -----------------------998800 -. Pour into a 1 1/2 quart casserole dish. 4. -----------------------998799 -. 2. Add in the beaten eggs and milk. pepper 1/2 tsp. dry Italian seasoning 2 tsp. Mix together the corn. flour 2 eggs (beaten) 2 c. sugar 3 tbsp. milk 2 tbsp. Bake at 325 degrees for 1 hour until firm. vegetable oil 1/2 c. head cauliflower 1 bunch (1 lb. Serves 6. Bake at 350 degrees for 25 minutes. Dot with butter and sprinkle the top with nutmeg. Saute onion in butter. 3.) cans cream of mushroom soup 1/2 tsp.FRESH VEGETABLE MARINADE 1 c. Top with remaining onions and bake for 5 minutes.) can cream corn 1/2 tsp.GREEN BEAN CASSEROLE Mix 2 (15 oz. butter 1 tbsp. sugar and flour.) cans green beans 2 (10 oz. Durkee French fried onions 1. salt Pepper to taste 3 tbsp. -----------------------998798 -. nutmeg 1. salt 1 sm. dry mustard 1 tsp. sugar 1 tbsp.) broccoli .

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

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

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

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

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

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

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

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

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

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

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

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

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

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