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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Sign up to vote on this title
UsefulNot useful