998524 -- CANNED

STEWED

TOMATOES

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

998777 -- CHEESY

STUFFED

TURNIPS

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

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

Onions Green pepper Okra Fresh tomatoes Olives Butter

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Sign up to vote on this title
UsefulNot useful