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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

DIJON CUCUMBERS 4 tbsp. salt 2 tbsp. basil 1/8 tsp. thawed and drained 1/3 c.) can sliced water chestnuts. thinly sliced celery 1 (8 oz. Blend.) pkg. Add all other ingredients except oil. red wine vinegar 1 tbsp.) 1 (10 oz. Add oil 1 tablespoon at a time. safflower oil Combine mustard and vinegar in blender (or whisk by hand). Use on cucumber sticks or other vegetables. -----------------------998612 -. Squeeze the liquid out of the cucumbers (yes. salt 1-2 cloves garlic 1/2 tsp. Sprinkle liberally with salt and refrigerate at least 3 hours. white vinegar Spread sliced cucumbers in a thin layer on the bottom of a flat dish (a glass pie pan works great). broccoli flowerets (1 1/2 lbs. Dijon mustard 3 tbsp.) 6 c. cauliflower flowerets (2-2 1/2 lbs. sliced green onions 1/2 c. drained 1 1/2 c. black pepper 2 drops hot sauce 1 tbsp. add sliced onion to taste and return to refrigerator until serving time. drained 1 (2 oz. blend. white wine vinegar 1/4 tsp. grated onion 12 tbsp. Serves 4.2 cucumbers. mayonnaise 1 (8 oz. with your hands)! Combine dressing ingredients in order listed. Keeps several weeks.) sour cream . half & half 1 tsp.CAULIFLOWER BROCCOLI COMBO 4 c.) jar pimento. -----------------------998611 -. sugar 1/2 tsp. Add wilted cucumbers. peeled and sliced thin Sliced red onion to taste Salt --DRESSING:-1/2 pt. frozen peas.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

for 2 minutes. salt free butter. serves 4.1 lb. Fry bacon and onions together until onions are tender. Add flour. chopped 2 c. finely chopped 1 med onion. Blend thoroughly. Drain very dry.CREAMED SPINACH 1 pkg. seasoned (any flavor) croutons 1 c. pepper and garlic. seasoned salt. Slowly add milk.) pkg. very finely chopped 2 tbsp. Wrap and place in roaster.enjoy! -----------------------998730 -. Loosen cabbage leaves in hot water. ground pork 1 c. grated 4 eggs. rice. soaked in water 1 can tomato soup 2 eggs Salt + pepper Onion. frozen spinach.SPINACH BALLS 2 (10 oz. diced and browned in butter Mix all ingredients together. flour 1/8 tsp. finely minced 1 c. milk Salt Cook spinach according to directions.MICROWAVE CORN ON COB Wrap each ear of corn (without husk) in wax paper twist ends . parmesan cheese. pepper.2 1/2 hours at 350 degrees. (I pour another can of tomato soup over the cabbage rolls before baking. softened to room temperature 1/2 tsp.) -----------------------998729 -. Add spinach and mix thoroughly. cook and stir until thickened. bake 2 . chopped 4 slices of bacon. slightly beaten 1/2 c. white pepper 1/4 tsp. about 10 minutes. -----------------------998731 -. frozen spinach. nutmeg . add 1 minute for each additional ear . fresh ground 1 clove of garlic.

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

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

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

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

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

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

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

minutes or longer. thinly sliced 1 med. dried blackeyed peas 1 pod red pepper 1/2 lb. onions. basil flakes 1 tsp. -----------------------998755 -. salt 1 med. Using the same liquid. if needed. Add cooked rice. sugar 1 tsp. black pepper and cayenne pepper Wash peas and soak overnight. cook until peas are tender but whole. Bake at 350 degrees for 45 minutes. Accent Salt and pepper to taste Combine ingredients in large skillet. Serves 8.1/2 c. chopped 1/4 c. -----------------------998753 -. salt and other peppers and mix well. zucchini. add the pork and pepper pod.RATATOUILLE (MICROWAVE) Cook over medium heat for 15 2 med. -----------------------998754 -. bacon or salt pork. Cover. bacon fat 2 tsp. shredded cabbage 1 green pepper. cooked rice As need for taste: salt. Fry 2 cups soft bread crumbs in 1/4 cup butter. peeled (1/2 inch pieces) 2 tsp. water Cover and steam for 20 minutes. Put into greased mold. Mix with carrots. sliced thinly 2 tomatoes. Add 1 1/2 teaspoon salt. onion 1/2 c.HOPPIN' JOHN 1 c. green pepper. Drain. eggplant. sliced . oil 2 med. 3/4 cup cream. diced 3 c. Place in a covered casserole and cook until all the liquid is absorbed. diced celery 2 lg. shredded 2 c.SKILLET CABBAGE 4 c. Serves 6.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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