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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Serves 6. vegetable oil 1/2 c. nutmeg 1. milk 2 tbsp. 5. Pour into a 1 1/2 quart casserole dish. Bake at 325 degrees for 1 hour until firm.) cans green beans 2 (10 oz. sugar 1 tbsp.CORN PUDDING 1 (16 oz. Durkee French fried onions 1. 2. 2. -----------------------998800 -. Serves 8. sugar and flour. Top with remaining onions and bake for 5 minutes. Add in the beaten eggs and milk. -----------------------998798 -. Mix together the corn. 4.1/2 stick butter or margarine Cook broccoli and rice according to directions. soup. salt Pepper to taste 3 tbsp. Saute onion in butter.FRESH VEGETABLE MARINADE 1 c. salt 1 1/2 c. pepper 1/2 tsp. Combine beans. salt 1 sm. salt. 3. blend well. 4. butter 1 tbsp. pepper. Mix in 3/4 cup of Durkee onions.) cans cream of mushroom soup 1/2 tsp. all ingredients and put in a casserole dish.) broccoli . dry Italian seasoning 2 tsp. white wine vinegar 1/2 c. Bake at 350 degrees for 25 minutes.GREEN BEAN CASSEROLE Mix 2 (15 oz. Dot with butter and sprinkle the top with nutmeg. salt and pepper. Bake uncovered at 350 degrees for 30 minutes. sugar 3 tbsp.) can cream corn 1/2 tsp. flour 2 eggs (beaten) 2 c. -----------------------998799 -. head cauliflower 1 bunch (1 lb. 3. dry mustard 1 tsp.

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

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

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

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

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

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

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

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

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

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

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

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

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