998524 -- CANNED

STEWED

TOMATOES

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

vinegar. at least 2 hours. thinly sliced 1 med. olive or vegetable oil 3 tbsp dried oregano leaves 1/2 tsp.CUCUMBERS IN SOUR CREAM 2 med. mustard and garlic in tightly covered jar. -----------------------998618 -. dry mustard 1 clove garlic. Then squeeze and drain off. crushed Lettuce leaves 4 green onions. cucumbers. vinegar 1/2 tsp.TOMATOES VINAIGRETTE 2 med. pepper. salt. vinegar and salt. Cover and refrigerate. Arrange tomatoes on lettuce leaves. pepper 1/4 tsp. Cover and chill. Add about 3 tablespoons vinegar.CREAMED CUCUMBERS Cut cucumber and put with cut small onion and salt. Add to mix. Stir together sour cream. spooning dressing over tomatoes occaionally. salt 1/4 tsp. Put into refrigerator to cool. sugar. finely chopped 1 tbsp. tomatoes. sprinkle with onions and parsley. Drizzle with dressing. toss gently to coat vegetables. Serves 4.1/4 tsp. Marinate overnight in refrigerator. salt In bowl combine the cucumbers and onion. sliced 1/2 c. -----------------------998619 -. Makes 3 cups. Pour over vegetables. Mix 3 tablespoons sugar enough evaporated milk to cover. ------------------------ . dairy sour cream 1 tbsp. sugar 1 tbsp. very thinly sliced 1/2 c. Pour over tomatoes. snipped parsley Arrange tomatoes in square glass baking dish. onion. let stand about 1 hour. -----------------------998620 -. 8 x 8 x 2 inches. Shake oil. oregano. pepper Mix.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

998777 -- CHEESY

STUFFED

TURNIPS

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

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

Onions Green pepper Okra Fresh tomatoes Olives Butter

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

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

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

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

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

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

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

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

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

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

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

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

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

place the spears on the grill. egg yolks 4 oz. sliced 2-3 onions. turning them often. eggplant. such as round whites from Maine or Long Island 1 heaping tbsp. coarsely chopped 1/4 c. cut sides down. -----------------------998817 -.EASY RATATOUILLE 1 eggplant. Cook the potatoes for about 8 minutes. -----------------------998816 -. Brush the cut sides with oil. finely chopped Sea salt and freshly ground black pepper to taste Freshly grated nutmeg to taste 4 lg. Set them. and squash next. fresh chives. Carrots. Tomatoes at the end. Place in a saucepan. Peel and rinse the potatoes. mushrooms.1/4 c. such as prosciutto. sliced Fresh or canned tomatoes. coarse sea salt 4 tbsp. Serve with brown or white rice. softened 1 med. sliced thinly 2 green peppers. olive oil Salt and freshly ground black pepper.GOLDEN HAM & CHIVE POTATO CAKE Unsalted butter. on a rimmed baking sheet. snipped with a scissors 1. Coat the bottom and sides of the cake pan with butter. 2. Set aside. When the coals turn gray. unsmoked salt-cured ham. boiling potatoes. Begin sauteing peppers and onions. Can add cooked shrimp or chicken for a complete meal. Preheat the oven to 300 degrees. unsalted butter. Arrange the potatoes on a large platter and serve with the cilantro dipping sauce. Cut the sweet potatoes lengthwise into 8 spears each (you will have 4 dozen all together). Add the salt and cook over moderate heat . until they are charred in spots and cooked through (test them with the tip of a knife to make sure they're soft). or tomato sauce 3-5 diced carrots 1 or 2 zucchini or summer squash Canned or fresh mushrooms Clove of garlic In a wok or frying pan. Add any spices you wish with oil and garlic. to taste Light the grill. onion. and cover generously with cold water. skin down. sizzle garlic in small amount of cooking oil. softened (for the pan) 2 lb.

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

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

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

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

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

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

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

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