998524 -- CANNED



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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

blend sugar. butter flavoring 1 tbsp. orange juice Over low heat in saucepan. casserole dish at 350 degrees for 30 minutes. salt and butter. Let stand five minutes. sliced or diced. fresh mushrooms. Pour over 8 to 10 drained hot cooked beets either whole. stir once. tomatoes. cornstarch 2 eggs. sliced 2 c. chopped 6 oz. Add the rest of the ingredients. Cook and stir until sauce thickens. sugar 3 tbsp. Serves 4.2 cloves garlic 3 med. Heat 4-5 minutes covered. -----------------------998758 -.BEETS IN ORANGE SAUCE Bake in greased 8 to 10 beets 3 tbsp. green peppers. pepper. pepper Place onions.MUSHROOM. Then serve. oil Salt and pepper . garlic and oil in 5 quart microwave bowl. parsley flakes 1/4 tsp. butter Mix dry ingredients. sliced 2 tbsp. V-8 or tomato juice 2 tsp.CORN PUDDING 1 can cream style corn 1/4 c. then mix with other ingredients. cover and heat for 20 minutes on high. Slowly add orange juice. salt 1 tbsp. stir once or twice. -----------------------998757 -. beaten 1/3 c. cornstarch 1 tsp. ONION AND PEPPER SAUTE 2 lg. -----------------------998756 -. seeded and cut into strips 2 lg. onions. milk 1/4 tsp. cornstarch. butter 1/2 c. salt 1/2 tsp. sugar 1 1/2 tsp.

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

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

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

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

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

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

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

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

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

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

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

998777 -- CHEESY



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

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

Onions Green pepper Okra Fresh tomatoes Olives Butter

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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