998524 -- CANNED



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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

998777 -- CHEESY



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

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

Onions Green pepper Okra Fresh tomatoes Olives Butter

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

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

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

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

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

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

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

3. -----------------------998798 -. Mix in 3/4 cup of Durkee onions. nutmeg 1. 4.FRESH VEGETABLE MARINADE 1 c. milk 2 tbsp.GREEN BEAN CASSEROLE Mix 2 (15 oz. Add in the beaten eggs and milk.) broccoli . blend well. sugar and flour. all ingredients and put in a casserole dish. vegetable oil 1/2 c. Pour into a 1 1/2 quart casserole dish. salt Pepper to taste 3 tbsp. Combine beans. -----------------------998799 -. Bake at 350 degrees for 25 minutes.) can cream corn 1/2 tsp. sugar 1 tbsp. Durkee French fried onions 1.1/2 stick butter or margarine Cook broccoli and rice according to directions. dry Italian seasoning 2 tsp. white wine vinegar 1/2 c. 5. pepper. Dot with butter and sprinkle the top with nutmeg. salt. head cauliflower 1 bunch (1 lb. Mix together the corn. salt and pepper. sugar 3 tbsp. butter 1 tbsp.) cans green beans 2 (10 oz. pepper 1/2 tsp. -----------------------998800 -. dry mustard 1 tsp. 4. soup. Bake at 325 degrees for 1 hour until firm. Top with remaining onions and bake for 5 minutes. 3. Serves 6. salt 1 sm. salt 1 1/2 c. Bake uncovered at 350 degrees for 30 minutes. flour 2 eggs (beaten) 2 c. 2. Saute onion in butter.CORN PUDDING 1 (16 oz. Serves 8. 2.) cans cream of mushroom soup 1/2 tsp.

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

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

Bake for 30 minutes at 350 or until brown. Bake in glass container in oven at 350 degrees for 40 minutes or until pudding is firm in center. sugar 3 eggs 1/2 c. Add remaining ingredients. Bake 30 minutes at 350 degrees or until brown. brown sugar 1/2 stick margarine 1/2 c. sugar 1 can evaporated milk Salt 2 tbsp. ending with tomato mixture on top. mashed 1 c. *For buttered crumbs. flour 1 c. Saute green pepper and onion in margarine and cooking oil.EASY CORN PUDDING . flour Mix first 6 ingredients. vanilla --TOPPING:-1 c. -----------------------998808 -. cooked sweet potatoes. Pour into buttered dish. butter 1 can corn (drain 1/2 of liquid) 1 tbsp. -----------------------998809 -. pecans 1/4 c. Pepperidge Farm Dressing crumbs adds flavor.CORN PUDDING 2 eggs 1 tbsp. flour and sugar together. milk 1/2 stick margarine 1 tsp. -----------------------998807 -. vanilla flavoring Mix eggs.SWEET POTATO CASSEROLE 3 lg. add flour and brown sugar and stir until blended. Serves 8.1 can drained tomatoes 6 med. Put layer of cooked squash and layer of tomato mixture in casserole. yellow squash Salt and pepper to taste Slice squash in circles and cook until tender in salt water. Add tomatoes and cook until thick. Drain. *Top with buttered bread crumbs and Parmesan cheese (or a little grated Cheddar cheese). Top with next 4 ingredients.

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

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

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

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

thinly sliced 1 can tomato soup 1 c. prepared mustard 1/4 c. Slice zucchinis 1/4 inch thick. split and place cooked zucchinis inside sausage. vegetable oil 3/4 c. 3.998820 -. carrots.SAUSAGE AND ZUCCHINI SANDWICH Garlic and cheese sausage Yellow and green zucchinis Olive oil Onions Garlic Provolone cheese Red wine 1. onion. 2. snipped parsley . in oil. Arrange layers of carrots. sliced 1 med. red wine. Worcestershire sauce Cook carrots in salted water 15 minutes. green pepper. sugar 1 tsp. cook open melt Part-boil sausages in separate pan. onion. pepper 1 tsp.COPPER PENNY CARROTS 3 lb. place cheese over zucchinis. onion layer and refrigerate at least 6 hours until flavor is absorbed.MARINATED CARROTS 3 lb. -----------------------998822 -. green peppers. Then pour marinade over carrot. This will keep for weeks in the refrigerator and marinade liquid may be used again. and place on sausage roll. sugar 1/2 c. vegetable oil 1 tsp. carrots 1 med. Brown sausages on grill. thinly sliced 1 sm. Serves 12. prepared mustard Salt and pepper 1/2 c. salt 1/4 tsp. Serve with Italian wine. vinegar 1 tsp. garlic and onions. -----------------------998821 -. green pepper. and onion in bowl or container. sliced and separated into rings 3/4 c. cider vinegar 2/3 c. Rinse in ice water.

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

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

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

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

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

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