450 vegitablES | Dill | Pickled Cucumber

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Serves 6 to 8.1/2 tsp. Heat to boiling. Add scallions.) 4 1/2 c. peeled & seeded (about 2 1/4 pound) 1 tsp. Remove ham bone. ground mace Pinch of fresh grated nutmeg 2 tsp. if desired. tarragon vinegar or cider vinegar 2 tsp. Puree soup in batches in a blender. olive oil or salad oil 2 tbsp.) -----------------------998580 -. peeled. parsley. peeled 1/4 c. ground allspice 1/4 tsp. watercress leaves. green pepper. Simmer covered 1 hour or until vegetables are soft. tomatoes and broth. chopped 2 sm. 3. pour over tomatoes. -----------------------998579 -. curry powder Salt & pepper 1 c. Cover lightly. chopped 1 clove of garlic. stirring occasionally. parsley and basil. or 3 regular cucumbers. Cook 5 minutes. hothouse or European cucumbers.TOMATOES LUTECE 8 firm ripe tomatoes. or to taste 1/2 c. plain yogurt .hot liquid will expand. fresh dill. slice each tomato crosswise into 1/2 inch thick slices. 2. Shake well. firmly packed 6 green onions with tops. Combine remaining ingredients in small jar. Cook 2 minutes. sugar 1/4 tsp. mace and nutmeg. or to taste 3/4 tsp. pepper 1/4 c. Reduce heat. crushed 1 tsp. Add garlic. baking potatoes (about 2 lbs. (Any left over? Chill and serve the next day. coarsely chopped (about 3/4 c. of milk (optional) 1. Stir in curry powder and milk. Add squash. Add ham bone. Melt butter in a large saucepan over medium low heat. allspice. toss to coat.CUCUMBER VICHYSSOISE 3 med. 4. Let stand at room temperature at least 20 minutes before serving. cover. sugar. salt. being careful . prepared mustard Cut out stem ends from tomatoes.) 1/3 c. chicken broth 1 1/2 c. salt 1 tsp. Reform into tomato shape again and place in shallow serving dish.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

SAUSAGE AND ZUCCHINI SANDWICH Garlic and cheese sausage Yellow and green zucchinis Olive oil Onions Garlic Provolone cheese Red wine 1. snipped parsley . carrots 1 med. 2.998820 -. Rinse in ice water. garlic and onions. salt 1/4 tsp. Serves 12. onion layer and refrigerate at least 6 hours until flavor is absorbed. vegetable oil 3/4 c.MARINATED CARROTS 3 lb. vinegar 1 tsp. -----------------------998821 -. 3. This will keep for weeks in the refrigerator and marinade liquid may be used again. red wine. carrots. vegetable oil 1 tsp. green peppers. thinly sliced 1 can tomato soup 1 c. cider vinegar 2/3 c. place cheese over zucchinis. sugar 1/2 c. sliced 1 med. pepper 1 tsp. sliced and separated into rings 3/4 c. cook open melt Part-boil sausages in separate pan. -----------------------998822 -. green pepper. Then pour marinade over carrot. Arrange layers of carrots. onion. prepared mustard 1/4 c. Worcestershire sauce Cook carrots in salted water 15 minutes. Serve with Italian wine. in oil. thinly sliced 1 sm. onion.COPPER PENNY CARROTS 3 lb. Slice zucchinis 1/4 inch thick. Brown sausages on grill. split and place cooked zucchinis inside sausage. and place on sausage roll. prepared mustard Salt and pepper 1/2 c. sugar 1 tsp. green pepper. and onion in bowl or container.

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

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

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

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

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

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